Tales from a 20-Something's Kitchen.

One girl's mission to take on Pinterest. And win. And eat some great food in the process.

Archive for the tag “cheesecake”

Crock Pot Cheesecake


I won’t lie, I made this mostly for the “the fuck? You can do that?” factor.

And yes, indeed you can. If you have patience. And maybe a smaller pan.

The trick to the whole thing is a pan that fits INSIDE of your crock pot, and then creating a double boiler from that. The smallest I had was an almost fit, so I decided to just go for it.

This made the actual cooking process longer, like a solid hour longer. The instructions are to cook “until the center of the cheesecake is no longer watery when you stick a thin knife into the center of it.”.

It all seemed watery, but my roommate said it was fine, so I moved onto the part where you leave it in a turned off crock pot for an hour. This was where I forgot it was in there because my roommates and I were too busy trying to film an episode of our webseries (That’s a whole other thing entirely).

Then when I remembered it was in there, I took it out, and put it in the fridge where it’s supposed to set for an hour.

I fell asleep.

The next day I had work and rehearsal so I didn’t even get the chance to try it until almost a full 24 hours later.

And the verdict?

It’s not bad! Not the best cheesecake I’ve ever had, but it was definitely cheesecake. And it was definitely made in a crock pot.

Recipe: https://crockpotladies.com/recipe/crockpot-cheesecake/


Caramel Cheesecake Dip


Pictured in the background: Great British Bake Off.

Not pictured: Half the bottle of wine I drank.

Anyway. The original blogger wasn’t kidding when she said three ingredients, three minutes.

It was more like 5 for me, but still. This was ridiculously easy. For graham cracker crumbs, I’m using a crust from now on. It makes a decent amount and I didn’t even do the “put in a bag and smash” trick. I just took my pastry cutter and smashed it all in the foil pan the crust came in.

The recipe said just to put the crumbs on the side, but I made a small layer on top as well because why not?

This isn’t a mind blowing recipe by any means, but it would definitely work in a pinch.

Recipe: https://www.cookingclassy.com/caramel-cheesecake-apple-dip-3-ingredient-3-minute-recipe/

Marbled Red Velvet Cheesecake Brownies


I have a lot of feelings about red velvet. Like that time I learned that it’s a lie. Red velvet = red food coloring. A lot of red food coloring. That costs money. Just to change the color of something.

So, I was going to just make regular cheesecake brownies, but then I noticed that I actually had most of a little bottle of red food coloring already in the pantry. So I said why the hell not.

I needed one tbsp of it, which I remembered as I was measuring it out. Which is one of those little bottles. I didn’t quite have enough, so these turned out a little more like maroon velvet brownies.

The brownies are from scratch, which is fun. The recipe says that they’re going to be thick, but I thought maybe almost a little too much? It weighed down the cheesecake layer, which is the best part.

As you can see, I almost got the swirling thing down right. I had just a little too much of the red velvet mixture and it got everywhere.

Anyway, I would make these again, but I probably would just make normal, non red velvet ones.


Marbled Red Velvet Cheesecake Brownies

Individual Peanut Butter Cheesecakes


I’m going to a potluck/wine night tonight, and I thought these were the perfect contribution!

And they were actually pretty easy to make too! Although I will say, this is one of those recipes where I really wished I had one of those amazing standing mixers. Hand mixing that cheesecake was a bitch and a half.

It also suggests piping the cheesecake mix into the cups. Honestly? I was just too lazy for that and spooned it in. They’re a tad less pretty, but I’m sure they taste the exact same haha.

So, overall, a great, easy, fairly quick recipe if you need something to bring to parties. I would definitely make these guys again.



Oreo Cheesecake Bites


Looks good right? Just ignore the obvious globs of chocolate on top. I’ll explain that later.

This isn’t a hard recipe, but it was kind of an adventure to make it.

So, I start, and everything is fine. I get out some aggression by crushing some Oreos. I pull out my 13 x 9 pan to line the bottom with aforementioned Oreos, and they just don’t cover. So, I say screw it and grab my 11 x 9 pan and they fit great. Done.

Mixing together that cheesecake though. Damn. One of those recipes where I really wish I had one of those awesome standing mixers. One day.

But, the texture wasn’t super consistent, which means you could still see little chunks of cream cheese, even in the finished product. Oh well.

So, I start to pour the batter into the pan, and the pan was almost too small this time. The batter reached right up to the lip.

So, I pop it into the oven and hope for the best. I knew it would take longer because the pan was deeper, but an hour later, the middle was still not set, and the sides were browning. So, I decided I’d rather have a less solid center rather than burnt edges.

Oh did I mention it was 1 AM at this point?

I put the cheesecake in the fridge to set for two hours. Woke up the next day.


So I thought “a few more hours in fridge won’t hurt”.

I finally got around to cutting it at about 1PM the next day.

As I was cutting it, everything was fine, but the middle not cooking all the way turned out to be a definite problem. The whole middle just collapsed in on itself, and it didn’t make very cute cheesecake bites. So, I was forced to eat some (or a lot) of it and throw the rest away.

It was a really sad moment in my life.

Anyway, I get to the chocolate drizzling. I didn’t melt the semi-sweet chocolate enough, and as it was coming out of the ziploc bag, a piece got stuck, so I just squeezed harder. Which led to it exploding everywhere. Which is why there’s some globs.

But as you can see the white chocolate turned out much better. I learned my lesson.

So. Like I said, an adventure. But a tasty one!



Strawberry Cheesecake Cookies


I closed a show recently, and I brought these to our final night, and they were a hit! They’re fairly easy to make, and the fresh strawberries really make a difference.

I will say though, they have an interesting texture. They never fully harden, like a normal cookie. It’s probably because of the cream cheese in the recipe. A fun tip is to put them in the fridge and then eat one, so good!

But give this one a shot if you’re looking for something a little different that’s still pretty easy to make.



Cheesecake Stuffed Strawberries with Chocolate Drizzle

Strawberries are healthy. Cheesecake is dairy. These are healthy right?

The actual truth about these is that they’re pretty easy to make, and taste great.

I used about a whole package of medium sized strawberries, instead of 10 large ones, and that seemed to work out fine. The only problem I ran in to was that I thought we had sandwich bags to pipe the cheesecake filling…we didn’t. So I just used a spoon and kind of just shoved it in there. It wasn’t a perfect system, and I probably could have got more in the strawberries by piping it, but oh well.

Kind of same for the chocolate drizzle. I melted it, but there was no good way to drizzle it on, because it didn’t become thin enough, no matter how long I microwaved it, and I didn’t want to do more and burn it. So that’s why there are some random chocolate chunks on there.

But the important thing is that they taste great. Which they do. I would love to try again, but with actually piping them.



Cake Batter Cheesecake Bars

I love cake AND cheesecake. So of course I had to make these.

And it actually was pretty easy. The recipe calls for cookie crumbs. I shoved a handful of cookies in a bag and beat the crap out of it. So. Therapeutic and efficient!

Fun fact. I forgot that cheesecake is pretty much in liquid form before you bake it. So I’m standing in the kitchen, trying to figure out what I did wrong. I decide to add more cake mix and sprinkles to thicken it. Also, in my past experiences with cake batter flavored things, the called for amount is never enough. And I was right in that aspect. I ended up using about 3/4 to 1 cup range instead of the 1/2 cup and you can definitely taste the cake batter. I do wish I would have used less sprinkles though. You know how sometimes sprinkles can have that weird plastic-y after taste? It translated a tiny bit into the cheesecake, but thankfully everything else pretty much overwhelms it.

Something else I forgot: That it has to set in the fridge before you cut it. And this recipe, it needs anywhere from three hours to overnight. By the time it came out of the oven, the three hours would put me at 2 AM. So I set an alarm and tried to watch a movie. Yeah I fell asleep. And when the alarm went off, I essentially zombie walked into the kitchen and started cutting the cheesecake. I didn’t even fully wake up and realize what I was doing until I was halfway done. Long story short, I should have let them set overnight. It wasn’t bad, it just made the bars a little messier than I would have liked.

But this is a really tasty dessert. Give it a shot!



Chocolate Chip Cookie Dough Cheesecake Bars


This was interesting. It sounded so good, but it never really came out exactly right. Partially my fault.

The graham cracker crust should have been the easiest part. I did everything right, but for some reason, the crust never really set, creating this lovely mess:


And also, the crust falls off of the bars a little bit.

For the cookie dough, we ran out of brown sugar, and I still needed 1/4 of a cup, so I did white sugar instead. And the recipe said it’s supposed to be drier, and crumble, it didn’t do that.

For the cheesecake, I didn’t have quite enough cream cheese, but eh whatever.

So, this is supposed to be layered. But when I tried to spread out the cookie dough, it started mixing with the cheesecake layer. So, I said fuck it and swirled the two layers, producing the finished product

All in all, I would maybe give this one a go again, maybe find a different version of it? If you’ve tried it, let me know what you think!



Lemon Blueberry Cheesecake Bars

Christmas baking part two!

Now this was a lot better. A fairly simple recipe, and it was so. good.

Now for the lemon part is says you need zest and juice. Well, we didn’t have a zester so I just did the juice and I didn’t even need the zest, it was definitely lemony.

But yeah, I totally recommend this one. My family loved them!



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