Raspberry Cheesecake with Pound Cake Crust

I love raspberries.  This time of year you can finally get them reasonable so I take full advantage of it.  Recently I was watching one of my favorite shows, Diners Drive In’s & Dives, and they showed a cheesecake recipe that looked out of this world from Tin Roof Grill in Utah.  While I didn’t get down the whole recipe what I was most infatuated with was the crust…..made of pound cake.  I knew right then that this was so getting made to the best of my ability.

Raspberry Cheesecake with Pound Cake Crust | Bottom Left of the Mitten

I was in a baking mood the day I made this so I ended up going double duty and made my first ever pound cake.  Using Paula Deen’s Sour Cream Pound Cake recipe.  It turned out so great!  So great that I got anxious and didn’t let it cool enough so you will see that it ended up not coming ‘perfectly’ but you know what?  That’s okay!  So now on to the rest of the recipe.

Raspberry Cheesecake with Pound Cake Crust | Bottom Left of the Mitten

Let’s start with the crust.  Preheat the oven to 350 degrees and grease a spring-form pan.  Cut the pound cake into slices.  Save the ends of the cake to cut into smaller pieces to put on the cheesecake before putting into the oven.  Like I said above I got too eager with mine and took it out while still hot so it kind of fell apart.  However, I was still able to get enough slices to cover the bottom and the sides. Lightly press down on the pieces so it forms a nice crust and covers up any large holes.

Raspberry Cheesecake with Pound Cake Crust | Bottom Left of the Mitten

Once you are done layering the pound cake now it’s time for the filling.  In a bowl or stand mixer beat together cream cheese, sugar, eggs, vanilla, whip cream and sour cream.  So you don’t damage the raspberries fold them gently into the cheesecake filling.  Pour mixture into the crust then top with the chopped up cake pieces.

Raspberry Cheesecake with Pound Cake Crust | Bottom Left of the Mitten

As a safeguard I always put my spring-firm pan on top of a larger cookie sheet in case of any drips.  Put into oven and cook for 1 hour.  Let cheesecake completely cool before serving.  And here you are….

Raspberry Cheesecake with Pound Cake Crust | Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Cheesecake recipe adapted from Pillsbury.

*Affiliate links are included in this post. Please read my Discloser Policy.


Raspberry Cheesecake with Pound Cake Crust | Bottom Left of the Mitten #cheesecake #raspberry #cheesecakerecipe
Print Recipe
Raspberry Cheesecake with Pound Cake Crust
Buttery pound cake crust filled with an easy cream cheese filling with fresh delicious raspberries. Top with even more pound cake pieces and bake. This is a cheesecake every berry lover will enjoy.
Raspberry Cheesecake with Pound Cake Crust | Bottom Left of the Mitten
Course Dessert
Cuisine Cake
Servings
pieces
Ingredients
Course Dessert
Cuisine Cake
Servings
pieces
Ingredients
Raspberry Cheesecake with Pound Cake Crust | Bottom Left of the Mitten
Instructions
  1. Preheat the oven to 350 degrees and grease a spring-form pan. Cut the pound cake into slices. Save the ends of the cake to cut into smaller pieces to put on the cheesecake before putting into the oven.
  2. Lightly press down on the pieces so it forms a nice crust and covers up any large holes.
  3. In a bowl or stand mixer beat together cream cheese, sugar, eggs, vanilla, whip cream and sour cream.
  4. Fold raspberries gently into the cheesecake filling.
  5. Pour mixture into the crust then top with the chopped up cake pieces.
  6. Put spring-firm pan on top of a larger cookie sheet in case of any drips. Put into oven and cook for 1 hour.
  7. Let cheesecake completely cool before serving. Enjoy!
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Red, White & Blue No Bake Cheesecake #SundaySupper

Who is ready for 4th of July? ** Raises hand, Me! Me! Me!**  Anyone else?  I mean what is not to love?  Cookouts, fireworks, ice cold beer, fireworks, parades and more fireworks and best of all cookout food!  This year I decided to try something different with my no bake cheesecake and ended up very happy with the results.  My Red, White & Blue No Bake Cheesecake will be making the cookout rounds this year.

Red White & Blue No Bake Cheesecake | Bottom Left of the Mitten

Every year for the 4th of July growing up we would have big parties at my grandparents house.  Their home was on the main street of a small town and the parade went right by.  Afterwards we would have a cookout.  So much fun and so many great memories.

This year we plan on spending most of the time by the pool at our new home.  Kicking back and relaxing and spending time with the family is what it is all about, am I right? So now on to the dessert!

Red White & Blue No Bake Cheesecake | Bottom Left of the Mitten

To get the ‘blue’  obviously I decided to use blueberries.  Clean and wash 2 cups of them then add to a pot with sugar, water and cornstarch.  Bring to a boil over medium heat and let reduce and cook the berries down for 15 minutes.  Remove from the heat and let cool completely.

Once the blueberries have cooled it’s time to make the rest of the cheesecake.  Prepare the crust using the graham cracker mix, sugar and melted butter.  Put crust into a greased pie plate making sure to get the crust up onto the sides of the plate as well.  Mix the cheesecake filling and milk together with an electric mixer for 2-4 minutes.

Red White & Blue No Bake Cheesecake | Bottom Left of the Mitten

Take half of the cheesecake filling and mix with the cooled blueberry sauce.  Place the blueberry layer on the crust.  Add the rest of the filling on top of the blueberry layer.  Now put the pie into the refrigerator for at least 2 hours.  Before serving add the cherry topping after refrigerating.  Slice and serve…and here you are…..

Red White & Blue No Bake Cheesecake | Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Blueberry Sauce adapted from Farm Girl Gabs.

As always thank you to our Sunday Supper host! Check out these other recipes your 4th of July crowd will be sure to love.

Red, White, and Blue Sunday Supper Recipes

Patriotic Picnic Picks

Liberating Desserts

More recipes: Red White and Blue Recipes That will Make You Want to Party Right Now

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

 

 

 

Red White & Blue No Bake Cheesecake | Bottom Left of the Mitten #nobakedessert #cheesecake #4thofjuly
Print Recipe
Red, White & Blue No Bake Cheesecake
Blueberry sauce is combined with cheesecake mix then layered into a graham cracker crust. Top with more cheesecake filling then top with cherries. A perfect dessert for any summer get together.
Red White & Blue No Bake Cheesecake | Bottom Left of the Mitten
Course Dessert
Cuisine Cake
Servings
pieces
Ingredients
Course Dessert
Cuisine Cake
Servings
pieces
Ingredients
Red White & Blue No Bake Cheesecake | Bottom Left of the Mitten
Instructions
  1. Clean and wash 2 cups of them then add to a pot with sugar, water and cornstarch. Bring to a boil over medium heat and let reduce and cook the berries down for 15 minutes. Remove from the heat and let cool completely.
  2. Prepare the crust using the graham cracker mix, sugar and melted butter. Put crust into a greased pie plate making sure to get the crust up onto the sides of the plate as well.
  3. Mix the cheesecake filling and milk together with an electric mixer for 2-4 minutes.
  4. Take half of the cheesecake filling and mix with the cooled blueberry sauce. Place the blueberry layer on the crust.
  5. Now add the rest of the filling on top of that.
  6. Put the pie into the refrigerator for at least 2 hours.
  7. Before serving add the cherry topping after refrigerating. Slice and serve. Enjoy!
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Cupcakes & Measuring-Get Kids Cooking

I am excited this week to have Education.com as a guest poster! My first ever. This fun recipe combines the fun of getting kids in the kitchen and learning. Big A right now is learning measurements so this is a great project. And the cooler weather has me thinking Fall so the recipe can’t be beat.

Cupcakes & Measurements | Bottom Left of the Mitten

Missing the flavors of fall? For those of you who are “apple people” all year long – and who may have kids who are – try baking these scrumptious spiced apple cupcakes! At a quick glance, these lovely little treats look like caramel apples. But look again and you’ll see that they’re actually soft, delicious cupcakes coated in caramel. Baking is a great way for your child to practice important math skills like measurement and fractions, while she prepares some delicious food for the family. No doubt about it, these cupcakes are as much fun to make as they are to eat!

Print Recipe
Bake Caramel Apple Spiced Cupcakes
Spiced apples are added to cake & pudding mix then topped with a rich caramel glaze. All the flavors of Fall!
Cupcakes & Measurements | Bottom Left of the Mitten
Course Dessert
Cuisine Cupcakes
Servings
cupcakes
Ingredients
Course Dessert
Cuisine Cupcakes
Servings
cupcakes
Ingredients
Cupcakes & Measurements | Bottom Left of the Mitten
Instructions
  1. Place a rack in the center of the oven and preheat your oven to 350°F.
  2. Line 24 cups on your cupcake pans with paper liners. Set the pans aside.
  3. Prepare the cupcake batter: Place the drained apple rings in the food processor and finely chop them with the pulse button for 15 seconds.
  4. Place the cake mix, pudding mix, chopped apple rings, water, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for about 30 seconds.
  5. Stop the machine and scrape down the sides of the bowl with a rubber spatula to make sure all of the batter is incorporated. Increase the mixer speed to medium and beat for 2 minutes more, scraping down the sides again if needed. The batter should look well combined.
  6. Spoon or scoop about 1/4 cup batter into each lined cupcake cup, filling it two thirds of the way. You will get between 22 and 24 cupcakes.
  7. Remove the empty liners if any and fill the empty cups in the pan each with a small amount of water. Place the pans side by side in the oven.
  8. Bake the cupcakes until they are golden and the top springs back when lightly pressed with your finger, about 18 to 20 minutes. Remove the pans from the oven and place them on wire racks to cool for about 5 minutes.
  9. Gently remove the cupcakes from the pans and place them on a wire rack to cool for 15 minutes before glazing.
  10. Meanwhile, prepare the caramel glaze: Unwrap the caramels and place them in a medium-size saucepan. Add the evaporated milk. Stir with a wooden spoon over medium heat until all the caramels are melted and the mixture is combined, about 5 to 6 minutes. At the very end, stir in the vanilla.
  11. Immediately spoon the warm caramel glaze over the top of each cooled cupcake and sprinkle the chopped peanuts around the edges. Careful! The caramel will be hot and this part can get pretty sticky too!
  12. Push a craft stick in the center of each cupcake, if desired, to make them look like caramel apples. The cupcakes are ready to serve and enjoy!
  13. Store these cupcakes, in a cake saver, under a glass dome or in a large tupperware container, at room temperature for up to 3 days or in the refrigerator for up to 1 week. Or freeze them (without the craft sticks), wrapped in aluminum foil or in a cake saver, for up to 6 months. Thaw the cupcakes overnight in the refrigerator before serving.
Recipe Notes

*The Cupcake Doctor Says...

If you can't find spiced apples, you can use fresh apples as a substitute. Cut 3 to 4 fresh apples (any kind you like) into slices and throw them into a saut*The Cupcake Doctor Says...

If you can't find spiced apples, you can use fresh apples as a substitute. Cut 3 to 4 fresh apples (any kind you like) into slices and throw them into a saute pan with 1/3 cup of water, about a Tbsp of sugar, and a sprinkling of cinnamon and nutmeg. Saute over medium low heat for a few minutes until the apples are tender. Once they've cooled for a few minutes, chop them up or throw them into the food processor for a rough chop. Add the apples to the batter and follow the recipe accordingly. These cupcakes are perfect for parties, and they look beautiful lined up on a wooden tray!
e pan with 1/3 cup of water, about a Tbsp of sugar, and a sprinkling of cinnamon and nutmeg. Saute over medium low heat for a few minutes until the apples are tender. Once they've cooled for a few minutes, chop them up or throw them into the food processor for a rough chop. Add the apples to the batter and follow the recipe accordingly. These cupcakes are perfect for parties, and they look beautiful lined up on a wooden tray!

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Neapolitan Poke Cake

Ah February! I am so happy to see you.  While this tends to be one of the colder months of the Winter in Michigan we are now starting to see that it’s creeping closer and closer to Spring.  It’s lighter out in the morning and we are making it to nearly 6pm before it gets dark.  We made it over the holiday hump and are still motivated with all the New Year resolutions we made.  Punxsutawney Phil says 6 more weeks of Winter but February brings a little holiday that can easily leave you feeling warm in the heart & soul even if it’s cold outside, “Valentine’s Day”.  For my sweethearts I made this Neapolitan Poke Cake.  Layers of strawberry, chocolate and vanilla make this simple dessert into a special treat for the ones I love.

Neapolitan Poke Cake | Bottom Left of the Mitten

Aren’t simple desserts the best?  Not only are they easy to make but I am still in the learning phases of becoming the baker I one day hope to be!  Until then I will stick with no-bake cheesecakes, simple upside down cakes and poke cakes.  Easy and delicious.

Neapolitan Poke Cake | Bottom Left of the Mitten

When I make cakes I always go straight to the box but then I divert from the directions by substituting the water for milk and that is what I did here by following the directions but adding whole milk instead.  So all you have to do it beat cake mix ingredients in a bowl at medium speed until well combines.  Grease a 13×9 pan and add cake mix.  Bake at 350 degrees for 25 minutes.  Take cake out and let cool.

Once the cake has cooled down a bit make the pudding.  With an electric mixer blend together the milk and chocolate pudding mix until completely blended, around 3 minutes.  Now it’s time to ‘poke’ it.  Take a straw and insert to make holes all over the cake.  Pour the pudding on top of the cake then take spatula to push the pudding so that it goes into all the ‘pokes’ and spread evenly all over the top.

Neapolitan Poke Cake | Bottom Left of the Mitten

Refrigerate to let the pudding set for around 2-3 hours.  Just before serving add vanilla to tub of whipped cream and stir to combine. Spread whipped cream all over the top of the cake.  Top with chopped strawberries and chocolate syrup.  Place several pecks on the cheek for good measure when serving.  And here you are…..

Neapolitan Poke Cake | Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Happy Valentine’s Day!

*Affiliate links are included in this post. Please read my Discloser Policy.

Valentine's Day Books

Neapolitan Poke Cake | Bottom Left of the Mitten #cake #pokecake #ValentinesDay
Print Recipe
Neapolitan Poke Cake
Strawberry cake 'poked' and filled with chocolate pudding then topped with vanilla whipped cream, strawberries and chocolate sauce. An easy dessert for the sweethearts in your life.
Neapolitan Poke Cake | Bottom Left of the Mitten
Course Dessert
Cuisine Cake, Dessert
Servings
pieces
Ingredients
Strawberry Cake
Chocolate Pudding
Vanilla Whipped Cream Frosting
Course Dessert
Cuisine Cake, Dessert
Servings
pieces
Ingredients
Strawberry Cake
Chocolate Pudding
Vanilla Whipped Cream Frosting
Neapolitan Poke Cake | Bottom Left of the Mitten
Instructions
Strawberry Cake
  1. Beat cake mix ingredients in a bowl at medium speed until well combines.
  2. Grease a 13x9 pan and add cake mix. Bake at 350 degrees for 25 minutes. Take cake out and let cool.
  3. Once the cake has cooled down a bit now it's time to 'poke' it. Take a straw and insert to make holes all over the cake.
Chocolate Pudding
  1. With an electric mixer blend together the milk and chocolate pudding mix until completely blended, around 3 minutes. Pour the pudding over top of cake then use a spatula to spread evenly while pushing the pudding into the poke marks.
  2. Refrigerate to let the pudding set for around 2-3 hours.
Vanilla Whipped Cream Frosting
  1. Just before serving add vanilla to tub of whipped cream and stir to combine. Spread whipped cream all over the top of the cake. Top with chopped strawberries and chocolate syrup. Enjoy!
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Peppermint Mocha Poke Cake

The holidays are so much fun around here.  Not only do we have Christmas coming but it’s also a time for several birthdays in our family.  Just a few days before Christmas we celebrate my Mother -In-Law’s.  After spending the week with her recently I found out she has a peppermint mocha obsession so I decided to bake her something I know she will love, Peppermint Mocha Poke Cake.

Peppermint Mocha Poke Cake | Bottom Left of the Mitten

While we were in Disney World during the week of Thanksgiving I found out that my MIL has a ‘Starbucks’ Sixth Sense.  It was like she could sniff one out from 300 feet away.  She would say “I’ll be right back!” then return with a steaming cup of Starbucks Peppermint Mocha with delight in her eyes.  I think it was her favorite thing to do next to eating at Be Our Guest.  I hope she enjoys this cake as much as she enjoyed that Starbucks!

Feel free to cook the white cake mix per package directions.  For me, that is usually just a ‘guide’.  Most boxed cake mixes call for water which I will substitute with milk.  Or for my Piña Colada Upside Down Cake I added pineapple juice.  Mix it up! And this trick works for most baked goods.  Take my Chocolate Cherry Cafe Brownies for example, I used coffee instead of milk or water.  Turned out great!

For this particular recipe I used 1/2 cup oil, 1 cup milk and 3 eggs.  Mix then add the batter to a 13″ x 9″ greased pan then put into a preheated 350 degree oven.  Bake for 34-38 minutes.  Take out to cool for 10-15 minutes.  Once the cake has cooled down a bit now it’s time to ‘poke’ it.  Take a straw and insert to make holes all over the cake.  Once it’s been sufficiently poked now it’s time to prepare the pudding.

Peppermint Mocha Poke Cake | Bottom Left of the Mitten

With an electric mixer blend together the milk, peppermint mocha creamer and chocolate pudding mix until completely blended, around 3 minutes.   Pour the pudding over top of cake then use a spatula to spread evenly while pushing the pudding into the poke marks.  Now lick the bowl, you know you want to!  Refrigerator to let the pudding set for around 2-3 hours.

Just before serving frost with the whipped cream.  Chop up the peppermint bark and sprinkle over the top.  So festive!  And here you are….

Peppermint Mocha Poke Cake | Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Happy Holidays!

*Affiliate links are included in this post. Please read my Discloser Policy.

Gymboree Sale On Now!

Peppermint Mocha Poke Cake | Bottom Left of the Mitten #christmas #peppermintmocha
Print Recipe
Peppermint Mocha Poke Cake
Fluffy white cake 'poked' so Peppermint Mocha pudding fill every part. Top with whipped cream and chopped peppermint bark. A simple cake for the holiday!
Peppermint Mocha Poke Cake | Bottom Left of the Mitten
Course Dessert
Cuisine Dessert
Servings
pieces
Ingredients
White Cake
Peppermint Mocha Pudding
Topping
Course Dessert
Cuisine Dessert
Servings
pieces
Ingredients
White Cake
Peppermint Mocha Pudding
Topping
Peppermint Mocha Poke Cake | Bottom Left of the Mitten
Instructions
White Cake
  1. For this particular recipe I used 1/2 cup oil, 1 cup milk and 3 eggs. Mix then add the batter to a 13" x 9" greased pan then put into a preheated 350 degree oven. Bake for 34-38 minutes. Take out to cool for 10-15 minutes.
  2. Once the cake has cooled down a bit now it's time to 'poke' it. Take a straw and insert to make holes all over the cake.
Peppermint Mocha Pudding
  1. With an electric mixer blend together the milk, peppermint mocha creamer and chocolate pudding mix until completely blended, around 3 minutes. Pour the pudding over top of cake then use a spatula to spread evenly while pushing the pudding into the poke marks.
  2. Refrigerator to let the pudding set for around 2-3 hours.
Topping
  1. Just before serving frost with the whipped cream. Chop up the peppermint bark and sprinkle over the top.
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Caramel Bottom Eggnog Cheesecake #SundaySupper

We are expecting our first substantial snow fall here today in Southwestern Michigan.  How exciting!  I feel like the holiday can finally get under way.  I’ve strung the lights up outside, put up the tree, hit the Amazon Cyber Monday deals.  We are way ahead of schedule this year and only have a few presents left to get so that means in not too long I have to do one task that I don’t particular like about Christmas-wrapping presents.  I’ll be honest, I suck at it! However one tradition that I have kind of makes it easy to get through, I enjoy a big glass of eggnog while doing it.  That creamy concoction mixed with a little spiced rum….yummy!  Makes the fact that I cannot make even a shirt box look presentable a little less stinging. But I’ve never had ‘nog any other way….so I decided to try something different.

Caramel Bottom Eggnog Cheesecake from Bottom Left of the Mitten

In order to let everyone this holiday season enjoy eggnog I decided to use it in a method that is quickly becoming one of my favorite ways to cook ~ no bake cheesecake.  A no bake cheesecake can be changed up to suite the needs of any occasion.  Have a picnic? Make my Chocolate Bottom Strawberry Cheesecake.  Need a quick dessert for a football cookout?  Whip up a Butterscotch Bottom Pumpkin Spice Cheesecake.  Easy, fast, versatile and more importantly~delicious!  This Caramel Bottom Eggnog Cheesecake with Ginger Snap Crust is a winner for the holidays.  And did you see that I said ‘easy’?  Check out the video showing how quickly it comes together.

Dessert is made.  So now you can get back to wrapping all those presents.  I hope you are better at it than I am! And here you are……Caramel Bottom Eggnog Cheesecake from Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Happy Holidays!

Thank you Christie from A Kitchen Hoor’s Adventure for hosting this holiday recipe roundup for everyone who loves eggnog!  Get 20+ more recipes here…..

Baked Goods

Beverages

Breakfast and Breakfast Pastries

Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

*Music ‘A Hoot’ by Partners in Rhyme

Caramel Bottom Eggnog Cheesecake from Bottom Left of the Mitten #christmas #eggnog

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Print Recipe
Caramel Bottom Eggnog Cheesecake
Creamy caramel and eggnog cheesecake filling covers a crunchy ginger snap cookie crust. Drizzle with more caramel and top with candied walnuts for a perfect no bake holiday treat.
Caramel Bottom Eggnog Cheesecake from Bottom Left of the Mitten
Course Dessert
Cuisine Dessert
Servings
pieces
Ingredients
Candied Walnuts
Eggnog Filling
Ginger Snap crust
Carmel Bottom & Drizzle
  • 11 ounces caramels reserve 10 in seperate dish for dirzzle
  • 3 Tbs milk 2 for caramel bottom then 1 for drizzle
Course Dessert
Cuisine Dessert
Servings
pieces
Ingredients
Candied Walnuts
Eggnog Filling
Ginger Snap crust
Carmel Bottom & Drizzle
  • 11 ounces caramels reserve 10 in seperate dish for dirzzle
  • 3 Tbs milk 2 for caramel bottom then 1 for drizzle
Caramel Bottom Eggnog Cheesecake from Bottom Left of the Mitten
Instructions
  1. For the candied walnuts cook butter, brown sugar and walnuts for 1-2 minutes on stove top medium/high heat. Set to the side to cool.
  2. Crush cookies then add to a greased pie pan. Mix with sugar and butter. Press down to form to pan.
  3. Melt larger bowl of caramels with 2 Tbs milk for around 35-45 seconds. Pour into crust.
  4. Mix Jell-o, eggnog, vanilla, cinnamon and nutmeg together with electric mixer until combined. Pour over caramel and ginger snap crust.
  5. Melt the reserved caramels and milk for 25-35 seconds in microwave. Drizzle over the top of the pie. Add candied walnuts.
  6. Refrigerate for 4-6 hours. Cut into 8 pieces. Enjoy!
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Chocolate Cherry Cafe Brownies

I love a great cup of coffee.  I love brownies packed with chocolate flavor.  How about adding said coffee to the brownies?  Sure!  Add cherries? Yes!  Chock it full of nuts? Why the heck not!

Cherry Chocolate Cafe Brownies from Bottom Left of the Mitten

This is my 2nd recipe for #Choctoberfest!  Just check out in the link up below to see all of the great recipes that other awesome bloggers came up with and you will see how I feel so honored to be part of this group.  Along with this honor comes a great opportunity to work with one of this years sponsors, Caveman Coffee.  When I received my packages of White Gold Coffee & Cocoa Butter I knew what I had to make, brownies.  Better than that, they were going to be coffee brownies!  In honor of my husbands birthday today I add some cherries.  He loves chocolate & cherry ice cream so it seemed like a good choice.  Then finally walnuts.  What are brownies without nuts?  Perfection!

Chocolate Cherry Cafe Brownies | Bottom Left of the Mitten

*Affiliate links are included in this post. Please read my Discloser Policy.  I received Caveman Coffee complimentary but all opinions stated in this post are my own.

Let’s get started!  Combine sugar, flour, cocoa powder, salt and baking powder.  Add the wet ingredients: eggs, butter, vanilla and coffee.  Chop cherries then add to batter.  Finally add walnuts. Layer in a greased 8×11 dish.  Put in preheated 350 degree oven and cook for 18-20 minutes.  And here you are….

 Chocolate Cherry Cafe Brownies from Bottom left of the Mitten

 From our home in the Bottom Left of the Mitten to yours ~ Enjoy!


 

Print Recipe
Chocolate Cherry Cafe Brownies
Chewy and chocolatey brownies with a slight coffee flavor. Loaded with chopped cherries and walnuts. A perfect afternoon treat.
Cherry Chocolate Cafe Brownies from Bottom Left of the Mitten
Course Dessert
Cuisine Brownies
Servings
smalle brownies
Ingredients
Course Dessert
Cuisine Brownies
Servings
smalle brownies
Ingredients
Cherry Chocolate Cafe Brownies from Bottom Left of the Mitten
Instructions
  1. Combine sugar, flour, cocoa powder, salt and baking powder.
  2. Add the wet ingredients: eggs, butter, vanilla and coffee. Chop cherries then add to batter. Finally add walnuts.
  3. Layer in a greased 8x11 dish. Put in preheated 350 degree oven and cook for 18-20 minutes.
  4. Sprinkle with powdered sugar after cooling if desired.
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Chunky Applesauce Cheesecake

Ah, Fall! You are finally here! We are cooling down this week after an extended heat wave and I am so happy.  The heat, humidity and mosquitoes have been bad here in Southwest Michigan so I am ready to start seeing the leaves fall, breathe in the cool crisp air and enjoy all that this beautiful state has to offer for the season.  I also cant wait to share you with you one of my favorite fall desserts, Chunky Applesauce Cheesecake.

Chunky Applesauce Cheesecake from Bottom Left of the Mitten

I call this ‘Chunky Applesauce’ because this is the applesauce recipe that I make for my family.  If I have a few apples laying around I will whip this up as a side for dinner.  And since I honesty cannot resist a cheesecake this is a great dessert that combines two of my favorite things.  So gather your ingredients….

Chuny Applesauce Cheesecake from Bottom Left of the Mitten

If you wanted to just make the applesauce like I do, you would just use this step alone.  I’m sure your family will love it, it’s perfect with a pork roast and mashed potatoes.  Now on to the applesauce.  Set up a cutting board next to a pot and cube your apples.  Put them into the pot and add salt, vanilla, butter, corn starch, cinnamon, nutmeg and apple juice.  Stir to combine and bring to a boil cooking for around 10 minutes.  Take off the heat and set aside to cool while the crust and cheesecake filling are prepared.

Chunky Applesauce Cheesecake from Bottom Left of the Mitten

For the crust crush graham crackers and mix with butter and sugar.  Pat down into the bottom of a greased spring form pan.  In a mixing bowl combine the cheesecake ingredients: cream cheese, sugar, brown sugar and cool whip.  Mix with electric mixer until all combined.  Once the applesauce has cooled down a bit add to the top of the graham cracker crust.  On top of that add the cheesecake mixture.

Chunky Applesauce Cheesecake from Bottom Left of the Mitten

Let the cheesecake refrigerate for 4-6 hours.  And here you are….

Chunky Applesauce Cheesecake from Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

*Affiliate links are included in this post. Please read my Discloser Policy.

**Cheesecake filling adapted from Sprinkle Some Sugar

Craftsy

Chunky Applesauce Cheesecake from Bottom Left of the Mitten
Print Recipe
Chunky Applesauce Cheesecake
Cinnamon and nutmeg cheesecake filling on top of chunky applesauce and a graham cracker crust. Creamy and full of the flavors of Fall.
Chunky Applesauce Cheesecake from Bottom Left of the Mitten
Course Dessert
Cuisine Cake, Dessert
Servings
pieces
Ingredients
Crust
Chunky Applesauce
Cheesecake
Course Dessert
Cuisine Cake, Dessert
Servings
pieces
Ingredients
Crust
Chunky Applesauce
Cheesecake
Chunky Applesauce Cheesecake from Bottom Left of the Mitten
Instructions
Chunky Applesauce
  1. Start with making the chunky applesauce. Set up a cutting board next to a pot and cube your apples. Put them into the pot and add salt, vanilla, butter, corn starch, cinnamon, nutmeg and apple juice. Bring to a boil and cook for around 10 minutes.
  2. Take off the heat and set aside to cool while the crust and cheesecake filling are prepared.
Crust
  1. For the crust crush graham crackers and mix with butter and sugar. Pat down into the bottom of a greased spring form pan.
Cheesecake
  1. In a mixing bowl combine the cheese cake ingredients: cream cheese, sugar, brown sugar and cool whip. Mix with electric mixer until all combined.
  2. Once the applesauce has cooled down a bit add to the top of the graham cracker crust. On top of that add the cheesecake mixture.
  3. Refrigerate 4-6 hours. Cut & serve. Enjoy!
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Butterscotch Bottom Pumpkin Spice Cheesecake

Since this is the first Fall that my blog has been around I really felt like it was lacking a pumpkin recipe that I’ve been seeing all over Pinterest.  So I thought I better get on it~introducing my Butterscotch Bottom Pumpkin Spice Cheesecake!  Graham cracker crust is layered with butterscotch, pumpkin spice cheesecake filling then topped with candied pecans.  A quick no-bake dessert that is perfect for Fall.

Butterscotch Bottom Pumpkin Spice Cheesecake from Bottom Left of the Mitten

I’ll be honest, I’m not much a baker.  While it’s a goal I’ve set for myself over the next year I’m not quite there so when I make a dessert it has to be a quick and most likely no bake.  Since most pumpkin recipes are baked pies, cookies and cakes I had to be creative and pull from  recipes that I’ve already made and reinvent it.  Bingo! My Chocolate Bottom Strawberry Cheesecake is a no-bake dessert that can easily be updated with pumpkin flavor.

Before we get to the video, I made some candied pecans for the top of this pie.  I made these prior to the video and they are not included so quickly let me tell you how.  Gather a 2 ounce package of chopped pecans, 1 Tbs butter and 1 Tbs brown sugar  Add butter to the pan and begin to melt, add pecans and brown sugar.  Stir quickly over high heat for 2 minutes until the butter and brown sugar begin to caramelize.  Take off heat and pour on a piece of wax paper on a pan.  Let cool while you make the pie.

Butterscotch Bottom Pumpkin Spice Cheesecake from Bottom Left of the Mitten

Now on to the video.  *Part way through the video the lens sadly got splattered & I didn’t realize it!  This is my 2nd video so I am kind of glad it happened so I can be a little more cautious next time!

Just a few easy steps and then in to the refrigerator to set.  And here you are…….

Butterscotch Bottom Pumpkin Spice Cheesecake from Bottom Left of the Mitten

 From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

*Affiliate links are included in this post. Please read my Discloser Policy.

**Music ‘A Hoot’ by Partners in Rhyme

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Introducing my Butterscotch Bottom Pumpkin Spice Cheesecake! Graham cracker crust is layered with butterscotch, pumpkin spice cheesecake filling then topped with candied pecans. A quick no-bake dessert that is perfect for Fall from Bottom Left of the Mitten
Print Recipe
Butterscotch Bottom Pumpkin Spice Cheesecake
A quick no-bake dessert that is perfect for Fall. Graham cracker crust is layered with butterscotch, pumpkin spice cheesecake filling then topped with candied pecans.
Course Dessert
Cuisine Dessert
Servings
pieces
Ingredients
Graham Cracker Crust
Candied Pecans
Pumpkin Spice Cheesecake
Butterscotch Bottom
Topping
Course Dessert
Cuisine Dessert
Servings
pieces
Ingredients
Graham Cracker Crust
Candied Pecans
Pumpkin Spice Cheesecake
Butterscotch Bottom
Topping
Instructions
Candied Pecans
  1. Gather a 2 ounce package of chopped pecans, 1 Tbs butter and 1 Tbs brown sugar Add butter to the pan and begin to melt, add pecans and brown sugar. Stir quickly over high heat for 2 minutes until the butter and brown sugar begin to caramelize. Take off heat and pour on a piece of wax paper on a pan. Let cool while you make the pie.
Graham Cracker Crust
  1. Crush crackers in a ziploc bag. Add sugar. Pour in greased pie pan. Add melted butter. Mix and form as crust in pie pan.
Butterscotch Bottom
  1. Add butterscotch chips and 2 Tbs cold milk to microwave safe bowl. Microwave for 45 seconds. Stir until well combined. Pour onto the top of prepared crust.
Pumpkin Spice Cheesecake
  1. In a bowl combine jello, milk, pumpkin, pumpkin pie spice and vanilla. Mix with electric mixer for 3-5 minutes. Add pudding mix on top of chocolate bottom.
Topping
  1. Top with candied pecans and 1/4 cup butterscotch chips.
  2. Refrigerate for 2-6 hours.
  3. Cut into 8 pieces. Enjoy!
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Chocolate Bottom Strawberry Cheesecake

Jello-O No Bake Cheesecake Dessert comes with everything you need to start.  The box includes a creamy cheesecake mix, a buttery and crunchy graham cracker crust and the sweet strawberry topping.  All you have to do is add the chocolate! Makes for a perfect & quick Chocolate Bottom Strawberry Cheesecake.

Chocolate Bottom Strawberry Cheesecake from Bottom Left of the Mitten

You can find this dessert at many of the picnics that we attend during the summer.  I like taking it because not only is it delicious but it gets rave review.  Call me an attention seeker but I love it when people enjoy what I bring to the table.  And this is one that get enjoyed a lot!

When I get asked for the recipe and I tell them how easy it is I’m always surprised at how many people have never even heard of this stuff.  I mean I remember my mom bringing this home for the first time when I was a teenager and how excited she was to try it.  At the time I think that it was just the basic, plain cheesecake but now they have 8 different types.  Check them out!  Like I usually say, ‘It’s with the Jell-O just usually on the very top shelf at the store.’

This recipe is adapted from the back of a box that was for Jell-O No Bake cheesecake bites.  I liked the idea but didn’t want to take the extra steps to make individual portions so I expanded on the idea and I’ve been making it ever since.  Check out the whole process in the video here—>

See how easy that was?  And here you are…….

Chocolate Bottom Strawberry Cheesecake from Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

*Affiliate links are included in this post. Please read my Discloser Policy.

**Music ‘A Hoot’ by Partners in Rhyme

Chocolate Bottom Strawberry Cheesecake from Bottom Left of the Mitten
Print Recipe
Chocolate Bottom Strawberry Cheesecake
Jello-O No Bake Cheesecake Dessert comes with everything you need to start. The box includes cheesecake mix, the graham cracker crust and the strawberry topping. All you have to do is add the chocolate!
Chocolate Bottom Strawberry Cheesecake from Bottom Left of the Mitten
Course Dessert
Cuisine Dessert
Servings
pieces
Ingredients
Course Dessert
Cuisine Dessert
Servings
pieces
Ingredients
Chocolate Bottom Strawberry Cheesecake from Bottom Left of the Mitten
Instructions
  1. Prepare graham cracker crust according to package directions. Adding crumbs from box, 2 Tbs sugar and melted butter. Mix and form as crust in pie pan.
  2. Add chocolate chips and 2 Tbs cold milk to microwave safe bowl. Microwave for 45 seconds. Take chocolate and stir until well combined. Pour onto the top of prepared crust.
  3. Add pudding mix and remaining 1-1/2 cup cold milk. Mix with electric mixer for 3-5 minutes. Add pudding mix on top of chocolate bottom.
  4. Refrigerate for 2-6 hours.
  5. When ready to serve top with strawberry topping.
  6. Cut into 8 pieces. Enjoy!
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