Pecan Cheesecake Squares

Holy rock and roll, I have found Heaven. These bars are amazing... I know, I know, how many times have I said this. I guess because I only post excellent tasting food. WHY would I post a sub par recipe. There really in no point.

So last Friday was my Mother's 70th birthday.

We actually started her extravaganza on Thursday. All of her daughters took her to Chicago for Dinner and a Show.

This was the end of dinner. We went to this wonderful restaurant in Chicago named Balena. Delicious food. From there, we took a cab and went to see the Million Dollar Quartet. It was a wonderful show featuring the likes of Johnny Cash, Elvis Presley, Jerry Lee Lewis and Ray Perkins. Just up my mothers alley. Her toe was a tapping and she was clapping.

It was a wonderful evening. On Friday was her actual birthday, we also had a birthday party for her then. My Mother loves cake without a lot of Frosting. So, I made her this delightful Citrus Almond Cake. (the only picture is above). I will post the recipe sometime when I take more photos. (the brain was not functioning) I also made these delicious mouth watering Pecan Cheesecake Squares. They were totally consumed. Everyone LOVED them and wanted the recipe. IF you really want to ask a question, WHY does someone really need to bring 2 desserts to the second day birthday extravaganza. Because I love to bake, or just crazy.. Hmmm definitely the second one....

They are not a hard bar to make, There is cooling time between each layer. That is why they take a bit longer to make. They also need to chill and set up before serving. This bar is easy, but just takes some time.

This tray was devoured. Remember, there was also 

a small lovely cake also. 

Pecan Cheesecake Squares
Adapted by positivelysplendid.com
Ingredients
1 1/2 cups flour
1 1/2 cups packed brown sugar, DIVIDED
1/2 cup (1 stick) butter, softened
2 cups finely chopped pecans, DIVIDED
2 (8 ounce) packages cream cheese, softened
1/2 cup sugar
1/2 cup milk
2 1/2 teaspoons vanilla extract, DIVIDED
1/2 cup light corn syrup
1/3 cup butter, melted and cooled slightly
3 large eggs, lightly beaten
1/2 teaspoon salt

Directions
Preheat oven to 350 degrees. Line a 9 x 13 pans with tin foil and spray.

For the shortbread layer. In a mixing bowl with a paddle attachment, combine flour, 3/4 cup of brown sugar and butter. Mix until course crumbs. DO NOT WALK AWAY from the mixer. Unless you want a lump of dough. Stir in 1/2 cup of pecans. Press mixture into your prepared pan. Bake for 10 minutes. When done, remove from oven and let cool for 5 - 10 minutes.

For the cheesecake layer. Please the cream cheese in your mixing bowl. (SAME One from above) Add in sugar and beat until smooth. Add in milk and 2 teaspoons of vanilla extract and mix until combined. Pour cream cheese mixture over the shortbread layer. Bake for 15 minutes. Remove from oven and let cool for at least 10 minutes.

For the pecan layer. In a medium bowl, combine the remaining 3/4 cup of brown sugar, corn syrup and melted butter. Gently stir in eggs, salt and remaining 1/2 teaspoon of vanilla extract. Once mix, add the 1 1/2 cups of pecans. Mix completely. Slowly pour the pecan mixture over the cooled cheesecake layer. Bake for 35-40 minutes. Or until the center is a rich brown color.

Pecan.. I could eat the bag of these. 

When buying nuts, store bags in containers

in your freezer. They will not go rancid over time

Find pebbles. 

I did this in the mixer, Please watch. YOU do not

want it to became a lump of dough.

Patting into pan. I sprayed my hands with Pam

so that the batter would not stick

The slightly baked short bread crust cooling and 

waiting for the cheesecake layer

Ready for the oven

This layer needed to cool for 10  minutes to firm up

Pecan Pie on top of the cheesecake layer

This pan was a bubbling when it came out of the oven

This bar cut so nice. 

Do you hear, EAT ME PLEASE

layers of shortbread, cream cheese and pecans

This is the next day. Totally chilled and set up. 

I may have eaten all of these on this tray.

Worth the price of pecans.

THE PICTURE OF HER BIRTHDAY CAKE FOR SATURDAY

Chocolate layer on bottom and banana cake on top.

The banana cake is my Florida sisters' recipe.

I will post that also someday. Delicious

German Chocolate Cheesecake Cake

My next door neighbor made a request. She loves German Chocolate Cake and wanted it for her birthday cake. HELLO, so does most of my family. My baby sister has it every year for her birthday cake. My Mom has always made this cake forever. The melding of the brown sugar, pecans and coconut with the chocolate cake. Heavenly. So, I stumbled upon this delightful recipe. Combine German Chocolate cake with Cheesecake... WOW .. is it. This cake was just amazing. TOTALLY kicking it up a notch. My neighbor and her family thought it was delicious. My Husband stated that it was perfectly delicious and not to change a thing. Please make again.

  

Layers of amazing flavors that melt in your mouth

(improved photo skills)

NOTE: if you put this into 2 8" cake pans, shorten your cook time. You should have enough frosting to cover both layers, but not the sides.

This recipe does have a few steps. Please do not let that stop you. It is really very easy and does not take a long time. It is well worth the effort. This recipe call for a box cake. I amp up my box cakes, so you can either follow my recipe for the cake or make your own chocolate cake. When I made this cake, I was cutting my time short, (excuse) but homemade cake has less preservatives. DO what you want.

German Chocolate Cheesecake Cake

adapted from mommyskitchen.net

Ingredients

Cake

1 dark chocolate cake mix

1 small package chocolate pudding (cook & serve)

3 eggs 

1/2 cup oil

1 1/2 cups milk

3/4 cup yogurt, plain or vanilla

1 teaspoon vanilla extract

Cream Cheese Filling

1 1/2 cups granulated sugar

2 8-oz packages cream cheese, softened

4 eggs 

1 teaspoon vanilla extract

Coconut Pecan Frosting

1 12 oz can evaporated milk

1/2 cup (1 stick) butter, cubed

3 egg yolks, slightly beaten

1 teaspoon vanilla extract

2 1/2 cups flaked coconut

1 1/ cups chopped pecans

Directions

Set oven to 325 degrees. Line a 9x13 pan with tin foil. Spray pan with cooking spray. Set aside

Into a stand mixer with a paddle attachment, place all cake ingredients into bowl. Beat for 2-3 minutes. Pour half of the cake batter into prepared pan. Place remaining cake batter into another bowl and set aside.

Into the mixing bowl, add the sugar and softened cream cheese. Beat until smooth. Add eggs one at a time and mix until incorporated. Gently pour the cream cheese mixture of the cake batter. Try to cover the whole surface of the cake mixture. 

Spoon remaining cake batter over the cream cheese mixture. Spread to the edge of the baking pan. Bake for 65 - 70 minutes. OR until a toothpick inserted in center comes out clean. (NOTE: REALLY cook this long)

Cool cake for at least a half hour - 1 hour before removing from pan.

While your cake is baking, in a heavy saucepan, combine the sugar, evaporated milk, butter and egg yolks. Continue to stir and cook. This probably took at least 15-20 minutes to cook and thicken up. Your thermometer should read 180 degrees. Needs to be thick enough to coat the back of a metal spoon.

Remove from the heat. Stir in vanilla extract, fold in coconut and pecans. Cool until frosting reaches spreading consistency. 

Frost your cake. Refrigerate any leftovers. This cake can be made a day in advance.

All the ingredients needed for this dessert

(THE OIL was not pictured) sorry

The ingredients for the cake

 A very FULL bowl. remaining half of the cake

eggs, sugar, vanilla extract and cream cheese for the cream cheese mixture

Gently poured over the cake batter

Drizzling the remaining cake batter

Ingredients for the frosting

I first measured out the evaporated milk, but used the entire can

Stirring away... I had forgotten that homemade does take some time

My old wooden smasher. I have had this tool for a long time

Folding in the pecans and coconut

Gently removed the cake from the pan. 

Starting to frost

I used an offset spatula for a smooth surface

Heavenly layers of deliciousness

YES, I ate both of these pieces. OMG, 

Just so good. 

Oreo Cheesecake Bites

OMG ~~ these are fabulous. HOLY Cow. I could eat the whole pan. How can a dessert be bad with four packages of cream cheese and a whole package of Oreo's. ... Well, missing two or three.

This dessert went together easy, few ingredients and cut nicely. I made these for a charity event. I also dipped strawberries and made mini Boston Cream cakes. (another day for recipe). My friend Stephanie supplied the Gluten Free Brownies and Gluten Free Carrot Cake Bites. Everything was delicious and people ate all of them.

This dessert made a very full pan. I followed the instructions and used the 9 x 13 pan. I think next time, I will use a 10 x 14 pan. Not so thick, and many more pieces of heaven.

Oreo Cheesecake Bites

adapted by melskitchencafe.com

Ingredients

38 Oreo cookies, divided

1/4 cup (4 tablespoons) butter

4 package (8 ounces each cream cheese, softened

1 cup granulated sugar

1 cup sour cream or plain yogurt

1 teaspoon vanilla

4 large eggs

4 ounces semisweet chocolate

4 ounces white chocolate

Directions

Preheat the oven to 325 degrees.

Line a 9 x 13 pan with foil, with ends extending over sides. Finely crush 26 Oreo cookies. Melt butter, and then mix with crumbs. Press crumb mixture into the bottom of prepared pan.

In a large mixing bowl, with a paddle attachment, beat the cream cheese and sugar until well blended. Add sour cream and vanilla and mix. Add eggs, one at a time, and mix until just blended. Chop up remaining Oreo cookies. Add to batter, and gently fold in.

Oreo and Butter Crust

Oreo's and Cream Cheese

Lumps of loving goodness

This is a FULL pan

Bake the cheesecake for 38-42 minutes, or until sides are set and the center is almost set. Cool completely on a wire rack in the pan.

Just a bit toooo brown. Should have come out two minutes sooner

When the cheesecake is cooled completely, cover with plastic wrap and refrigerate for at least 2 hours. When chilled, remove the cheesecake from the pan using the foil overhangs. Melt the chocolates, in separate bowls at 50% power in the microwave. Stirring frequently. Pour each chocolate into a ziploc bag and drizzle over the top of cheesecake. Cut into small pieces. AND serve.

I did dipped strawberries, mini Boston cream cakes and the Oreo bits. 

The dessert table was just packed with all kinds of delicious morsels

Digging the new dress and shoes. It was a fun night with my wonderful husband.

Hummingbird Cheesecakes

Hummingbird Cake. To coconut or not to coconut, that really is the question. My Mother has made Hummingbird Cake with Coconut from a Southern Living recipe for as long as I can remember. It was always perfect for a party. A three layer cake that tasted FABULOUS. Kind of like a crowning glory. Perfect in presentation. The cake could even be made the day before. If you had any problems, you put the cream cheese frosting on it, coated the sides with coconut or crushed pecans, and no one knew the difference.

So when I came across this recipe, I thought, nuggets of springtime love. 

Perfect for a shower or party

Hummingbird Cheesecakes
Adapted from mangoandpalmtrees.com
Make 5 dozen Mini muffins

Ingredients
Cake
1 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 cup granulated sugar
1/2 teaspoon cinnamon
2 large eggs, beaten
1/2 cup canola or vegetable oil
1 teaspoon vanilla extract
1/2 cup pureed pineapple
1/2 cup pureed bananas
1/2 cup finely chopped nuts

Cheesecake
8 oz cream cheese, room temperature
1/2 cup granulated sugar
3 large eggs
1/2 cup sour cream or plain yogurt
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
pinch of sea salt

Directions
Place a shallow roasting pan or baking sheet in the center of the oven's bottom rack, and pour enough hot water into the pan to come up 2 inches up the sides. (THIS keeps the cheesecakes from drying out or over browning.)
Preheat oven to 350 degrees.

To make the Hummingbird Cake batter, combine the flour, baking soda, salt, sugar, cinnamon in a mixing bowl and whisked together until evenly combined. Add the eggs and oil to the dry mixture. Stir until just combined. Add the vanilla, pineapple, bananas and nuts for the mixture. Stir to combine.

To make the Cheesecake batter, place cream cheese in a mixing bowl with a paddle attachment. Beat until smooth. Add the sugar, beat at medium speed for 3 minutes. Turn to low, and add the eggs one at a time. Add Sour cream or yogurt, the lemon juice, vanilla extract and salt. Increase speed to medium and blend for 3 minutes.

Line a mini muffin pan with liners. In the bottom of each cup, place 1 teaspoon of Hummingbird cake batter. Top with 2 teaspoons of cheesecake batter. DO NOT SWIRL.

Bake the cheesecakes for 15 minutes . Remove from the oven and cool in the pan for 5 more minutes. Then transfer the cheesecakes to a cooling rack.

Allow cheesecakes to cool completely. Garnish with a squirt of frosting, coconut, or nuts. Serve.

This was the first layer of the cake, placed in the mini muffin pans.

The roasting pan with the water underneath really was important. NONE of the cakes cracked.

Plain guy ~~ there is no Coconut in him

Shot of frosting on top

 I really liked these. Very light, perfect for Spring.