Slow Cooker Chocolate Cheesecake with Pretzel Crust and Nut Topping

Slow Cooker Chocolate Cheesecake with Pretzel Crust

 

This was the first cheesecake I’ve ever made.  Can you believe that?

The reason I’d never made one was that I lacked a springform pan.   This Chocolate Cheesecake with Pretzel Crust and Nut Topping justifies the purchase of a set of pans.

Oh my goodness!  This is one of the best cheesecakes I’ve ever tasted.  It’s smooth and rich and oh-so-very chocolatey.  The pretzel crust adds a bit of salty to the sweet chocolate and the nut topping brings a little crunch to the creamy.

Ever since I first saw a post on using the slow cooker for making cheesecake on Mommy’s Kitchen, I’ve wanted to try it.  I used an 8 inch springform pan, which fit inside my crockpot with a small amount of room to spare around the edges.  I also used the rack from my pressure cooker in the bottom of the crock.  This kept the pan a little bit higher, making it easier to get the finished cheesecake out of the crock.

Slow Cooker Chocolate Cheesecake with Pretzel Crust and Nut Topping

 

I pieced together several different recipes and ideas to come up with this one.  I used the chocolate cheesecake recipe from Taste of Home as the base, but changed the cooking method to slow cooker.  And I used the pretzel crust recipe from Bake or Break.  I did leave the pretzels in larger crumbs though, so it was more identifiable as pretzel.

Here’s what you’ll need:   [Read more...]

Blooming Blueberry Bread

You know those pictures of blooming bread on Pinterest?  The ones with pepperoni and cheese or bacon and onions and cheese?  Always cheese!

I decided that a sweet version of that type of bread would be a great idea.  I was right!

Blooming Blueberry Bread

 

It starts with a loaf of artisan bread.  I bought mine in the bakery section of the grocery.  Then I added sweetened cream cheese, fresh blueberries a drizzle of melted butter and a generous sprinkle of cinnamon sugar.

Pop all of that into the oven and what comes out is purely marvelous!

I could not stay away from this bread.  And neither could anyone else.

When I made it, there were only two of us at home.  And my youngest son, who was with me doesn’t like blueberries.  I wasn’t sure he’d even give the bread a try.  I decided I didn’t need to eat a whole loaf, so I gave some to our neighbors.

Then my youngest daughter and her friend came in.  They both ate bite after bite.  By the time my oldest son got home, there were only a few bites left.

Blooming Blueberry Bread eatathomecooks

 

See all that gooey, sweet cream cheese?  And the blueberries that have “popped” in the oven?  Amazing!

It’s very easy to make, only taking a few minutes to put it together.  Your family will love you for serving this!

Here’s what you’ll need:

Blooming Blueberry Bread ingr

Blooming Blueberry Bread

Yield: 6-8 servings

Blooming Blueberry Bread

Ingredients

  • 8oz cream cheese, softened
  • 1/2 cup sugar
  • 2 cups blueberries
  • 1 round loaf artisan style bread
  • 4 Tbs. butter, melted
  • 1 tsp. cinnamon
  • 3 tsp. sugar

Instructions

  1. Beat cream cheese and sugar together with an electric mixer until blended.
  2. Fold in the blueberries.
  3. Score the bread in a grid pattern, being careful not to cut all the way through.
  4. Place on a baking sheet and spread cream cheese and blueberries all through the scored sections of bread.
  5. Drizzle melted butter over bread.
  6. Mix cinnamon and sugar together and sprinkle over the top of bread.
  7. Bake at 350 degrees for 15 minutes or until hot through.
  8. Serve immediately.
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Slow Cooker Creamy Jalapeño Chicken Tacos

These were such a hit!  They have just enough spice to make them interesting without being too spicy.  The sweetness of the corn balances the spice.  And they’ve got cream cheese.  What more can you ask for?

Bonus – they cook in the slow cooker!

Recently, I was asked to try out the new Philadelphia Spicy Jalapeño Cream Cheese as part of Kraft Foods and PHILADELPHIA Spicy Jalapeno blogger program.  Cream Cheese is one of my favorite ingredients and I knew we would love this one.  We did!  The jalapeño and cream cheese are a perfect pair of contrasting flavors.

Here’s what you’ll need for the Creamy Jalapeño Chicken Tacos:   [Read more...]

Iced Coffee Dip

 

It’s no secret that I love International Delight Light Iced Coffee.  I’ve made it into Ice Cream Cappuccino, churned it into ice cream, and served it up with Cinnamon Chip Scones.

My afternoon snack often consists of Light Iced Coffee (I like the Vanilla flavor, but it also comes in Mocha and in June there will be a new Light Caramel Macchiato to try) with animal cookies.

This time, I decided those animal cookies could use a sweet dip.  And what better flavor for a dip than Vanilla Iced Coffee!  This is so easy to make.  It would also be good with chocolate graham crackers or shortbread cookies.

Here’s what you’ll need:   [Read more...]

Skillet Angel Chicken

As much as I love my slow cooker, sometimes I just forget to load it until it’s too late.  On days like that, a skillet can come in handy.  Skillets cook things quicker than baking them and much quicker than a crockpot, of course.

The other night I decided to make a skillet version of Angel Chicken.  This is altered a bit from the original Angel Chicken recipe.  Instead of the Italian Seasoning mix, I used Herbs de Provence.  You could use a favorite of herbs and spices in this dish, depending on what you have available and what you’re in the mood for.

Here’s what you’ll need:   [Read more...]

Pear Tart with Cream Cheese Icing (using Crescent Rolls)

Simple is sometimes best and this is surely an easy way to make a pear tart.
I had a couple of pears I needed to use up, a can of crescent rolls, and some leftover cream cheese icing.  The end result was delicious, and I’m not even a big fan of pears!  Of course, you could sub pears for apples, and probably peaches too.  This came together in just a few minutes, which is always a plus around here!
I keep cinnamon sugar mixed together in my pantry, so I did not measure this. I just sprinkled it over the pears until they were covered. This recipe is so simple, you can’t really go wrong.  Add or delete whatever you like!  I also had some leftover cream cheese icing already in the fridge, but you could make a simple icing of confectioner’s sugar and milk too.  It was a quick, yet tasty way to use up fruit that my kids begged me to buy, yet hadn’t eaten!
I think from now on, I’m going to keep an extra can or two of crescent rolls, so if I need an impromptu dessert…I’ll be ready!
Pear

Ingredients

  • 1 can of crescent rolls
  • 1 T. softened butter*
  • 1-2 Pears, thinly sliced
  • 2 T. brown sugar
  • cinnamon sugar
  • cream cheese icing (optional)
  • chopped walnuts (optional)
  • *I used Smart Balance in the tub

Instructions

  1. Lightly spray a baking pan with cooking spray.
  2. Preheat oven to temperature on crescent rolls.
  3. Unroll crescent roll dough onto prepared pan, sealing perforations.
  4. Spread butter over dough.
  5. In a bowl, add pear slices and pour cinnamon sugar over them. Toss to coat.
  6. Spread pear slices evenly over dough.
  7. Sprinkle brown sugar over pears.
  8. Bake in oven until crescent dough is cooked through. (I followed baking time on can)
  9. Once done, drizzle with icing & sprinkle with nuts if desired.
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When not contributing here, Kim is Makin’ it Mo’Betta with 3 kids, 2 dogs, and 1 crazy life!

Creamy Cheesy Veggie Puffs & a giveaway!

My youngest daughter and I made these for lunch one day.  They’re quick to make and a scrumptious way to eat veggies.

They’re out of this world.  No really, they are.  See the martian below.

Isn’t it cute?  And surprisingly tasty for an extraterrestrial.

I will be making these again sometime.  The cheese along with the biscuit dough reminded me of a warm version of veggie pizza.  Only puff shaped.

The short cut ingredient in this recipe is Birds Eye Steamfresh veggies.  They cook in their own bag in the microwave.  No chopping or extra dish washing required.  This makes it perfect for cooking with kids.

(Keep reading for the giveaway info!)

Here’s what you’ll need:  [Read more...]

Garlic Cream Cheese Smashed Potatoes – 2 Ingredients!

I’ve made these potatoes twice now.  They are so simple, but they taste like you’ve really put in a lot of effort.  I love a good cheat!

This is more method than recipe, but I’ll add it in Ziplist below.  I’ve made this with about 1 lb. of potatoes and half a container of Philly Cooking Creme.  I thought that was a perfect amount of creaminess.  I’ve also made it with 3 lbs. potatoes and a whole container of Cooking Creme.  I thought that was a little dry, but Jim liked it better that way.

So, do what suits you and your family.  If you want to up the creaminess, but don’t want to use more cream cheese just add a splash of milk.

Here’s what you’ll need:  [Read more...]

Peanut Butter Fluff Pie – a Freezer Friendly Recipe

Last week, I told you I had two new pie recipes for you.  Both have a chocolate graham cracker crust.  And both are fantastic, especially for summer.

This Peanut Butter Fluff Pie is easy to make and there are two ways to serve it – cold or frozen!

The filling has a perfect peanut butter flavor.  It’s not too rich or too sweet.  Placed in the refrigerator, the consistency is that of a thick, fluffy pudding.  When the pie is frozen, it’s still soft enough to serve straight from the freezer.  It’s a great dessert to make ahead of time so you have it when you need it.

The key ingredient is COOL WHIP whipped topping.  I found the recipe in an old church cookbook.  There were actually three recipes for the pie, each a little different.  I took the best of all of them to make this version.

Here’s what you’ll need:  [Read more...]

Coconut Cream and Chocolate Dessert

I have a new thing for black bottom desserts.  Chocolate layers are just so scrumptious.

First, there was Black Bottom Peanut Butter Pie.

And now there’s this dessert with a layer of coconut cream filling over over a chocolate cream cheese layer.

It’s a variation of a popular dessert that goes by many names.  That recipe is often made with chocolate pudding, but can also be made with lemon.  Both are wonderful.  I decided to change it up by putting the chocolate in the cream cheese layer and using coconut cream pudding.

Here’s what you’ll need:  [Read more...]

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