Red Velvet Cheesecake Cake Balls

There's nothing more cutesy than a cake pop. On the downside, there's nothing as painful and laborious to make as a cake pop. Yes, they are beautiful, but beauty takes a lot of work; especially these babies. In the center lies a moist red velvet cake crumble mixed with cheese cream frosting, then it's surrounded by a layer of creamy cheesecake, then rolled in some graham cracker crumbs for some crunch, and finally surrounded in white coating chocolate! Whew, that was a lot to get out!

As you can probably tell, there are a lot of steps to these pops, but, what you don't know is that they really are worth it. For a red velvet cheesecake lover, this is pretty much heaven! And for a holiday party, I can't think of any treat more fitting.

Red Velvet Cake Cheesecake Pops

Yields: about 25 - 30 cake pops
Original recipe here.

1 recipe red velvet cake, baked, crumbled (I used my favorite)

1 can of cream cheese frosting

1 baked cheesecake (I used this recipe, or you can use store bought to make it easier)

1 cup graham cracker crumbs

2 cups white chocolate bark, chopped finely
lollipop sticks 

To make the cake center, mix together the red velvet cake crumbs and cream cheese frosting until thoroughly mixed. Using clean hands, form them into 1" balls and set on a foil lined baking sheet. Set in freezer for 30 minutes to harden, to make them easier to work with. Pour the graham cracker crumbs in a shallow bowl and set next to your cheesecake to make a sort of assembly line. Using a spoon, take about 1 - 2 tbsn. of the cheesecake and wrap around the cake center. This will be difficult, but once you mostly have it covered around in the cheesecake, drop the ball into the graham cracker crumbs and roll around. Once covered in graham cracker crumbs, it will now be easier to roll into a uniform ball. Repeat with remaining cheesecake and cake balls and set onto a foil lined baking sheet. Melt your white chocolate bark (either in 30 second increments in the microwave of using a double boiler). Dip a lollipop stick in the melted chocolate, then stick one into each cheesecake-cake ball. Once all cake balls have been sticked, place in the freezer for 30 minutes until set. Re-melt your chocolate until it is smooth again, since by now it might have hardened a bit. Grab a stick and dip the entire ball into the chocolate until covered. Tap lightly to remove excess, then transfer to a clean foil-lined baking sheet. You can either let them harden on the counter or, if you want to speed up the process, you can set them in the freezer again for 20 - 30 minutes. Enjoy!

Red Velvet Cheesecake Cake

When I heard about such an existence of a red velvet layered cheesecake cake, I knew that it was a special present sent from the baking angels of Heaven. Red velvet is one of the finest creations man has ever made, but then to smoosh a big creamy layer of cheesecake in the center too? Genius, pure genius.

I'm still having trouble with making layered cakes look pretty. This one was no exception - it was uneven and the frosting was so hard to keep pristine from the red velvet crumbs. I covered the outside of the cake with some crushed nuts to hide my messy frosting job, but despite all that, nothing could beat how this cake looked cut! Seriously people, perfection! Taste wise, I can say no less. How could it not be good?!!

Red Velvet Cheesecake Cake

Yields: 1 3-layer cake

Original recipe here.

For the cheesecake:

2 oz. white chocolate, chopped

16 oz. cream cheese, room temperature (2 packages)

1/2 cup + 2 tbsn. sugar

1 tbsn. flour

2 eggs, room temperature

1 tsp. vanilla

1 tbsn. heavy cream

For the cake:

2 1/2 cups cake flour

1 1/2 cups sugar

1 tsp. baking soda

1 tbsn. cocoa powder

1 tsp. salt

2 eggs

1 1/2 cups vegetable oil

1 cup buttermilk

2 tbsn./ 1 oz. red food coloring

1 tsp. vanilla

1 tsp. white distilled vinegar

For the cream cheese frosting:
16 oz. cream cheese/ 2 blocks, room temperature
8 tbsn./ 1 stick unsalted butter, room temperature
1 tsp. vanilla
2 1/2 - 3 cups powdered sugar
pinch of salt

Preheat the oven to 350 F. To make the cheesecake, melt the white chocolate, set aside to cool slightly. In a large bowl using an electronic mixer, mix the cream cheese on low speed until creamy. Add the sugar and mix slowly until smooth. On low speed, mix in the flour. Turn off the mixer and scrape down the bowl and beater with a rubber spatula. Add one egg at a time, mixing well after each addition, scraping the sides of the bowl. Mix in the vanilla and cream until the mixture is smooth. Using a large spoon, stir in the melted white chocolate until incorporated. Pour the batter into a parchment paper lined 9-inch spring form pan. Bake for about 30 minutes or until the center is set when you slightly shake the pan. Allow to cool before removing from the spring form pan. Allow to cool completely before assembling the cake.

For the cake, preheat the oven to 350 F. Sift together the flour, sugar, baking soda, cocoa and salt into a medium bowl. Beat the eggs, oil, buttermilk, food coloring, vanilla and vinegar in a large bowl with an electric mixer until well combined. Add the dry ingredients and beat until smooth, about 2 minutes. Divide the batter evenly between 2 greased and floured 9-inch round cake pans and bake for 25 - 30 minutes, rotating halfway through, until an inserted toothpick in the center of the cake comes out clean. Let cakes cool for 10 minutes, then invert each onto a plate, then invert again onto a cooling rack and let them cool completely, then level.


To make the cream cheese frosting, cream together the cream cheese and butter in a stand mixer until creamy and smooth. Turn the mixer on low and add the vanilla and salt. Then add the powdered sugar slowly. Once mostly incorporated, turn back to medium-high and beat until light and fluffy. To assemble the cake, place your bottom layer of cake on the dish/ plate you will be serving it on with the leveled side facing up. Spread a thin layer of cream cheese frosting on top - it doesn't matter how messy it looks since it will be covered. Transfer the cheesecake to the top of the cake, then spread another thin layer of cream cheese frosting on top of the cheesecake. Top with the remaining layer of cake - leveled side down so that you have a clean surface. Use the rest of the cream cheese frosting to frost the entire cake. Enjoy!

Not the prettiest cake, but sure the tastiest!

Ahhhh sweet, layer-y goodness!

Pumpkin Cheesecake

Mmmm pumpkin cheesecake.

I've been wanting to make this for so longggg and what better time than Thanksgiving itself?

I tried cutting down the sugar on this recipe because I kept seeing various recipes that called for a range of 1/2 cups to 2 whole cups of sugar in similar recipes and I was so confused! How could one recipe have 1/2 a cup and another one have 2 cups with the same amount of 4 blocks of cream cheese? I figured I would compromise and use 1 1/2 cups of sugar, which sounded reasonable.

Results? Although the cheesecake was good it wasn't great. The pumpkin flavor was just a bit lacking and I think it's because of the missing sugar. The original recipe is below, 2 cups and all so I suggest using the full amount so that the sugar can bring out the full pumpkin flavor. But I really did love the pepita brittle on top of this cheesecake! A nice added layer of texture (you can find the recipe here).

A mini cheesecake fresh out of the oven (although it looks pretty big here huh?):

Pumpkin Cheesecake

Yields: 2 large cheesecakes

Slightly adapted from this recipe, which can be found here.

Printable Recipe

For the filling:

4 8oz. packages cream cheese

2 cups sugar

3 tbsn. flour

2 tsp. pumpkin pie spice

1/4 tsp. salt

1 15 oz. can pumpkin puree

5 large eggs

1 tbsn. vanilla

For the crust:

1 cup pecans

2 cup graham cracker crumbs

1/4 cup brown sugar

1/2 cup unsalted butter, melted

To make the crust, preheat the oven to 350 F. Spray a 2 9-inch diameter springform pan with nonstick spray. Grind the cookie crumbs, pecans, and brown sugar until finely ground. Add butter and process to blend. Split the mixture evenly between each pan and press the crust into the bottoms. Bake until set and lightly browned, about 10 minutes. Cool completely.

Keep oven at 350 F for the pie. Using an electric mixer, beat cream cheese and sugar in a large bowl until light and fluffy, about 2 minutes. Beat in pumpkin, add eggs 1 at a time, beating on low speed to incorporate after each addition. Add flour, spice and salt and beat to blend. Beat in vanilla. Transfer filling to cooled crust. Bake until filling is just set in the center and edges begin to crack (filling will move slightly when pan is gently shaken), about 1 hour and 20 minutes. Cool 1 hour. Run knife around sides of pan to release the cheesecake. Chill cheesecake uncovered in pan overnight.

Ferrero Rocher Cheesecake

As I was viewing my daily dose of Foodgawker and Tastespotting, I saw this recipe for a Ferrero Rocher Cheesecake and my mouth started to water instantly. I've never made a whole cheesecake before so I was eager to try and let me tell you it was one of the most pleasant experiences of my life! Who knew it could be so incredibly easy? Sure a water bath seems finicky but it makes a real difference; see Ma no cracks! I initially made this as a gift for my friend Cherish, but when I made it, it went straight out of the oven on to the road to LA, sadly without a usable picture. But this beauty was so uberly delicious, that I had to make it again. And that I did!

This cheesecake was unbelievable. Creamy, lush and chocolaty. I love Ferrero Rocher so this was right up my ally. My only complaint would probably be the crust. It didn't keep very well and crumbled when I tried to extract a slice (not that I minded, because it was delicious nonetheless). I think its fragile-ness was probably due to the fact that the recipe didn't require pre-baking the graham cracker crust, maybe I will try that next time (as there surely will be one).

Ferrero Rocher Cheesecake

Yields: 1 9-inch cheesecake

Slightly adapted from Clumsy Cookie, which can be found here.

For the crust:

2 cups of graham cracker crumbs

1 stick of butter, melted

2 tbsn. sugar

1 tsp. vanilla extract

4 tbsn. cocoa powder

For the cheesecake:

3 blocks of cream cheese, 8 oz. each at room temperature

1 cup sugar

3 large eggs

1 cup heavy cream

1 tbsn. vanilla extract

1/2 tsp. salt

10 Ferrero Rocher chocolates, roughly chopped

3/4 cup Nutella

2 tbsn. chopped roasted hazelnuts

1 tbsn. Frangelico liqueur (optional)

Preheat oven to 350 F. Boil a large pot of water for the water bath. Mix the crust ingredients together and press into your preferred pan. Set aside. Combine cream cheese and sugar in a stand mixer and cream until smooth. Add eggs, one at a time, making sure each is fully incorporated. Scrape bowl in between each egg addition. Add the heavy cream, vanilla, salt, and Frangelico and blend until creamy. Lastly, fold in the chopped Ferrero Rocher. Pour batter into the prepared crust and tap it on the counter to bring the air bubbles up. Place pan into a larger pan and pour the boiling water into the larger pan, halfway up the side of the cheesecake pan. Bake 45 - 55 minutes until almost done, it should hold together but still have a little jiggle in the middle. Close the oven door, turn off the oven and let it rest in the cooling oven for an hour. Remove it from the oven (it should still be warm) and spread the Nutella over it (I find it easier to spread when its warm). Top with hazelnuts (I used almonds). After, remove it and let it chill in the refrigerator completely. Enjoy!

Oh, hello there lover!!

Gianduja Brownie Cheesecakes

B loves nuts. I love baking. Therefore anything I bake for him needs to be filled with nuts... or meat (of course). So to celebrate our one year anniversary I decided to make these wonderful brownie cheesecake concoctions. I've had this Gianduja Brownie recipe from Bake or Break bookmarked for a while, so I decided to dust it off and bring it to life, with my own spin of course!

To make them even more delicious, I decided to add a layer of cheesecake to the top. All I can say is... wow! The brownie portion was super moist and the cheesecake was tangy and delicious. The only problem was that they came out kind of ugly and browned. But I quickly fixed that with a dusting of powdered sugar and a drizzle of melted chocolate!

Gianduja Brownie Cheesecakes

Yields: 12 Mini Cheesecakes

Slightly adapted from Bake or Break

For the brownie:

1 1/4 cup hazelnuts, chopped and lightly toasted

4 oz. bittersweet chocolate

3 oz. milk chocolate

1/2 cup of unsalted butter

1/4 cup Nutella

1/2 cup flour

1/2 tsp. baking powder

pinch of salt

1/2 cup sugar

2 large eggs

For the cheesecake:

2 8 oz. packages of cream cheese, at room temperature

2/3 cup of sugar

2 large egg yolks

1/2 tsp. vanilla extract

Preheat the oven to 350 F. Line a cupcake pan with cupcake liners (you could also use a mini cheesecake pan), set aside. Heat the butter and chocolates over medium high heat in a saucepan, whisking constantly until completely melted. Remove from heat. In a large bowl, combine the Nutella, sugar, eggs, salt, and baking powder until well combined. Slowly add the hot chocolate mixture in small batches until well incorporated. Next, whisk in the baking powder, flour, and chopped hazelnuts until well combined. Fill the cupcake liners 1/3 full with the brownie mixture, set aside. In a medium bowl, combine all of the ingredients needed for the cheesecake and whisk until smooth. Layer on top of the brownie batter until the cups are 2/3 full. Tap against the counter to make sure it is well settled in the pan. Bake until edges are slightly puffed and center is set, about 15 - 20 minutes. Let cool completely. Enjoy!

Mini Berry Cheesecakes

These little beauties are the easiest, cutest things ever. They make the perfect dessert for parties or birthdays or even if you're just plain craving for them. They are so easy to just pack along in a lunch or a picnic and it's guaranteed that everyone will absolutely love them. Plus if berries aren't your thing, variations of this recipe are more than welcome! Imagine topping them with a chocolate ganache, candied pecans, or whatever you can imagine. The possibilities are endless!

Mini Berry Cheesecakes:

Yields: 24 cupcakes

For the crust:

2 cups of crushed graham crackers

1/2 cup of melted butter

1/4 cup sugar

Preheat oven to 350 F. Mix all in a bowl, make sure it is well combined. Press into pre-lined muffin pans, about 1 cm thick. Bake for 4 - 5 minutes, make sure not to burn!!

For the cheesecake:

20 oz. cream cheese

3/4 cup sugar

1 teaspoon vanilla extract

1/4 cup sour cream

3 tablespoons of all-purpose flour

2 eggs

Beat cream cheese until soft and airy, about 5 minutes. Add sugar slowly on medium speed while making sure it is well mixed throughout. Scrape down the sides of the bowl if necessary. Add the vanilla and sour cream, mix well. Next, add the eggs, one at a time, making sure it is thoroughly mixed after each. Add the flour and mix well. 

Once the baked crust is cool enough, fill the cups with the cheesecake mixture, leaving about 1 cm free from the top. Bake for about 10 minutes or until they are firm to the touch. Once done, let cool completely for about 30 - 45 minutes.

Topping:

1 lb. or one box of strawberries, hulled and diced

1 box of raspberries, mashed

3 tablespoons of powdered sugar (varies depending of sweetness of berries)

1 tablespoon cornstarch

Mix all ingredients in a bowl. Top cooled cheesecakes with the topping and let it firm in the refrigerator. 

Note:

. Frozen raspberries can also be used

. I would also recommend topping them with extra fresh blueberries