Tag Archives: Cheesecake

The worlds easiest cheesecake pie recipe…in the world

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A couple of weeks ago, I was in a Dollar General Store. Dollar General has all kinds of discounted stuff; housewares, furniture and (surprisingly good) food. While I was perusing snacks for the kid’s school lunches I found brand-name, pre-made graham cracker pie crusts. As I stared and thought about what I could do with them, an elderly woman approached me and said, “you could use those to make the worlds easiest cheesecake pie.” An easy cheesecake pie? Do tell!

The crust!:

1 pre-made graham cracker pie crust

The filling!:

1 and a half blocks of cream cheese (at room temperature)

1 cup of sugar

3 eggs

In a pinch on Thanksgiving Day? You're welcome!

Cheesecake pie, it’s what’s for breakfast.

Your prep time will be about 5 minutes and bake time is 30 minutes…

Pre-heat your oven to 350F. In a large mixing bowl and using a hand mixer, blend the cream cheese and sugar until smooth. Add eggs, one at a time, and don’t overblend. Pour cream cheese mixture into your pie crust. Bake for 30 minutes or until the top is slightly golden brown. The filling will be puffy and a bit jiggly but it will fall and settle as it cools. Allow to cool completely and refrigerate for a couple of hours. Serve plain or you can add any fruit, or even chocolate, topping.

I had a slice for breakfast and all I can say is, should you decide to make this, all will be right in your world:) And thank you, wise woman in Dollar General!

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Bacon Cheesecake with an assist from The Bacon Goddess

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Bacon cheesecake is fleeting.

Bacon cheesecake is fleeting.

This is a recipe for a bacon cheesecake. If you like bacon, and you like cheesecake, you’re welcome…

This recipe is a combination of 2 different recipes with elements coming from the Bacon Goddess and other elements coming from the Baby Screamin its Head Off in the Middle of the Night and Ruinin my Life Pie, which is also posted on my blog.

This was created for a Friday afternoon gathering at my place of employment. It went over well. I’m not going to pull your leg, this is damn good.

The Bacon!:

10-12 strips (about 1 lb.) of thick-cut bacon, as lean as possible

Prep:

Pre-heat your oven to 400F. Cover a sheet pan in tin foil. Lay out the strips on your sheet and make sure they aren’t touching. They’ll stick together and won’t cook. Bake  it 15-20 minutes or until it looks crisp. Remove from oven and place on a plate with paper towels on it so it can cool and crisp. Once cooled, put it into a food processor and pulse it a couple of times so you have your crumble. Set aside.

Set your bacon grease aside. You’ll need it for your crust.

The crust!:

2c (about 2 packages) of graham crackers

2tbsp brown sugar

4tbsp butter, unsalted and melted

2tbsp bacon grease

About 3 tbsp bacon crumble (this isn’t science, you can use your judgement)

Prep:

Set oven to 350F. Liberally grease a 9 inch spring form pan. Break up your graham crackers into food processor and blend until fine. Add sugar and mix. Add melted butter and bacon grease and blend until it looks coarse. Add bacon crumble and pulse until blended. Dump your mix into spring form and press along bottom and up the sides a bit. Place on center rack of oven for 8-10 minutes. Keep an eye on it, you don’t want to burn it. Remove from oven and let cool completely. It should be cooled by the time you’re ready to pour the filling.

Keep your oven at 350F…

The filling!:

I'm cute AND delicious!

I’m cute AND delicious!

32oz. (4 8 ounce packages) cream cheese at room temperature

1 3/4c white sugar

2 tbsp vanilla extract

5 eggs

1 egg yolk

3/4 of your remaining bacon crumble

Prep:

In a large mixing bowl, blend your cream cheese until smooth. Add sugar and vanilla and blend until smooth. Add bacon crumble and combine. Add one egg at a time to your mix and blend just until combined. Don’t over blend, you get too much air in your mix and the cheesecake will fall. Add yolk and blend until combined. Scrape the sided with a rubber spatula and blend to make sure your filling is mixed well.

Grease the side of your spring form above the crust line.

Pour your filling into the spring form.

On the bottom rack of your oven, place a pan with about an inch of water in the pan. This helps reduce the possibility of cracks in the side and top of your cheesecake.  Place your cheesecake on the rack above the water pan.

For the results I got, bake for 42 minutes at 350F. At 42 minutes, open your oven,  take your remaining bacon crumble, and spread evenly over the top of the cheesecake. Put back in oven and bake an additional 3 minutes.  By now, your cheesecake should be a golden brown around the edges.

Turn off oven and remove cheesecake. Run a thin knife around inner edge of spring form so cheesecake properly detaches from pan as it cools. Put it back in oven and leave the door cracked, about 40 minutes. This allows it to finish baking as its cooling. Remove and chill in fridge about 3 hours or until you are ready to eat one of the best desserts you’ll have in your life:)

Bacon Cheesecake2

Pie #48 – Baby Screamin’ Its Head Off In The Middle of the Night and Ruinin’ My Life Pie

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I’ve never seen the movie The Waitress. But I came across a boat load of recipes from the movie and thought the titles really great. Pie number 48 is not so much a pie as a cheesecake and I am ready to make one. I had to make one modification to the recipe, adding Bauchant in place of Amaretto. Bauchant is an orange liqueur but, after tasting, agreed with my wife that it would do the trick. Maybe I’ll do another of the recipes somewhere down the road but I don’t think it’s going to happen in the next 4 weeks. You can find all recipes here.

baby-screamin-its-head-off-in-the-middle-of-the-night-and-ruinin-my-life-pie

The crust!:

No crust!

The filling!:

4 8-oz. cream cheese, softened (I used non-fat as I need to watch my girlish figure)

1 cup unsalted butter, softened

1 1/2 cups sour cream (I didn’t use low-fat as I keep forgetting that such a thing exists)

1/2 cup heavy whipping cream

1 3/4 cup white sugar

1/8 cup cornstarch

1 fl. oz. Bauchant liqueur (used in place of Amaretto)

1 tsp. vanilla extract

5 eggs

1 egg yolk

1 cup chopped pecans

1/2 tsp. nutmeg

Bring all ingredients to room temperature.

Preheat oven to 375 degrees. Wrap outside of 9-inch springform pan with foil.

Butter inside of pan and don’t skimp. In large bowl, beat cream cheese and butter until smooth. Mix in sugar and cornstarch. Blend in sour cream and whipping cream. Add Bauchant and vanilla. Stir in eggs and egg yolk one or two at a time, mixing thoroughly between each addition. Pour batter into pan. Place pan in another pan at least 1 inch wider and add at least one inch of water to outside pan (prevents cracks in sides). Bake on center rack for 70 minutes. Turn oven off and let cool with door open for 1 hour. Remove cake from water and chill at least 3 hours before removing cake from pan.

Top with crushed pecans and dust with nutmeg…

OMG this has just toppled the coconut cream pie as my favorite.  It’s probably because it’s more of a cheesecake and I love cheesecake. It’s creamy and has a whipped texture that just melts in your mouth. It is sooooooo gooooood. Easy to make, highly recommended.