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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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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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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Piña Colada Upside Down Cake #SundaySupper

Looking for a luscious dessert that tastes as good as it smells while baking?  With this Piña Colada Upside Down Cake you will feel like you have been transported to a tropical local.  Flip flops not required to enjoy.

Pina Colada Upside Down Cake from Bottom Left of the Mitten

This cake uses regular boxed cake mix but then it is given an ‘island vibe’ by using Coconut Crème Jell-O Pudding mix and pineapple juice instead of oil.  So gather your ingredients…..

Pina Colada Upside Down Cake Ingredients from Bottom Left of the Mitten

I greased a square & circle 8″x8″ pan to make 2 cakes.  I wanted to send over the second one to my in-laws as a ‘Thank you’ for all the help they did on our new back deck.  Feel free to make this in one pan only using baking directions according to the type of boxed cake mix you use.

In the bottom of your greased pan pour the 1/2 cup of melted butter, dividing into each pan if your making 2 cakes.  Then add your brown sugar again dividing if making 2 cakes.  Place your cherries on top of the butter & brown sugar mix.

Pina Colada Upside Down Cake from Bottom Left of the Mitten

Drain your pineapple into another bowl so that you can make sure you reserve the liquid to use for the cake mix.  Now add the pineapple to the pans.  Then your shredded coconut.

Now it’s time for the cake mix.  Which is simple as adding your cake mix, Jell-O pudding, eggs, milk and reserved pineapple juice.  Mix with electric mixer until well combined, 3-5 minutes or so.  Pour batter over the top of your delicious pineapple & coconut.

Pina Colada Upside Down Cake from Bottom Left of the Mitten

Bake for 34 minutes at 350 degree or according to the directions on your cake mix for the type of dish you are using. Once cake has cooled slightly place a plate inverted on top of pan. Flip plate over. When pan is removed you should now have the pineapple & coconut mixture facing up. And here you are…..

Pina Colada Upside Down Cake from Bottom Left of the Mitten #SundaySupper

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

I’ve really enjoyed my first Sunday Supper.  Thank you Constance of Cosmopolitan Cornbread for hosting.  Check out all the other delicious ways to use Coconut on today’s Sunday Supper:

Great Starts

Dive in with Sides and Appetizers

Coco-Nutty Main Dishes

“Col-lots-a” Desserts

Sweet to Sip Beverages

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 #SundaySupperHashtag and remember 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

Print Recipe
Piña Colada Upside Down Cake
The smell of this Piña Colada Upside Down Cake baking will make your feel like you've been transported to the tropics. Flip flops not required to enjoy.
Instructions
  1. In the bottom of your greased pan pour the 1/2 cup of melted butter, dividing into each pan if your making 2 cakes. Then add your brown sugar again dividing if making 2 cakes. Place your cherries on top of the butter & brown sugar mix.
  2. Drain your pineapple into another bowl so that you can make sure you reserve the liquid to use for the cake mix. Now add the pineapple to the pans. Then your shredded coconut.
  3. In a bowl add cake mix, Jell-O pudding, eggs, milk and reserved pineapple juice. Mix with electric mixer until well combined, 3-5 minutes or so. Pour batter over the top of your pineapple & coconut.
  4. Bake for 34 minutes at 350 degree or according to the directions on your cake mix for the type of dish you are using.
  5. Once cake has cooled slightly place a plate inverted on top of pan. Flip plate over. When pan is removed you should now have the pineapple & coconut mixture facing up.
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