Category: Desserts

Awesome Cheesecake Factory Carrot Cake Cheesecake! It looks more complicated than it is…it’s really just two bowls. One for each part!

Love that. It’s like carrot cake with a lot of cream cheesy flavor.

I love this recipe! I may be partial because carrot cake and cheesecake are my 2 most favorite desserts so putting them together put me over the edge in happiness. Delicious!!!

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Cheesecake Factory Carrot Cake Cheesecake

Prep Time

45 mins

Cook Time

1 hr 5 mins

Refrigerate

4 hrs

Total Time

5 hrs 50 mins

 

This Carrot Cake Cheesecake is so much better than regular carrot cake.

Course: Dessert

Cuisine: American

Keyword: Cheesecake Factory Carrot Cake Cheesecake

Servings: 6

Calories: 445 kcal

Ingredients

Cheesecake

• 16 ounces cream cheese at room temp
• 3/4 cup granulated sugar
• 1 tablespoon flour
• 3 eggs
• 1 teaspoon vanilla

Carrot Cake

• 3/4 cup vegetable oil
• 1 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 cup flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 dash salt
• 1 8 1/2 ounce can crushed pineapple, well drained with juice reserved
• 1 cup grated carrot
• 1/2 cup flaked coconut
• 1/2 cup chopped walnuts

Pineapple Cream Cheese Frosting

• 2 ounces cream cheese softened
• 1 tablespoon butter softened
• 1 3/4 cups powdered sugar
• 1/2 teaspoon vanilla
• 1 tablespoon reserved pineapple juice

Instructions

To make cheesecake

1. In large bowl of electric mixer, beat together 2 pkgs cream cheese and 3/4 cup sugar until smooth.
2. Beat in 1 tablespoon flour, 3 eggs and 2 teaspoons vanilla until smooth. Set aside.
3. Meanwhile prepare Carrot Cake: In large bowl, combine oil, 1 cup sugar, 2 eggs and 1 teaspoon vanilla, blending thoroughly.
4. Stir in 1 cup flour, baking soda, cinnamon and dash salt, mixing well.
5. Stir in drained pineapple, carrots, coconut and walnuts.
6. Spread 1 1/2 cups carrot cake batter over bottom of greased 9-or 9 1/2-inch springform pan.
7. Drop large spoonfuls of cream cheese batter over carrot cake batter; top with large spoonfuls of remaining carrot cake batter.
8. Repeat with remaining cream cheese batter, spreading evenly with a knife.
9. Do not marble with a knife.
10. Bake in preheated 325 degree oven 50 to 65 minutes and then I turn the oven off, and let it sit in the oven with the door closed for about 45 minutes..
11. Cool to room temperature, then refrigerate.

When the cake is cold, prepare the Pineapple Cream Cheese Frosting.

1. In a bowl of electric mixer, combine 2 oz cream cheese, butter, powdered sugar, 1/2 teaspoon vanilla, 1 tablespoon reserved pineapple juice and dash of salt.
2. Beat until smooth and of spreading consistency.
3. Frost top of cheesecake.
4. Refrigerate 3 to 4 hours before serving.

Enjoy!

Up Next:

Easy Cheesecake Supreme

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Recipe based on one by MissMeagan
Photo by Ira Love L.

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St. Patrick’s Day Crispy Treats are great any time but especially for St Patty’s Day! The kids love them. Rice Crispy Treats are a favorite for everyone.

This recipe kicks them up to celebrate Saint Patrick’s Day! The green is genius and these are ready in 5 minutes

It’s really an easy recipe that can be altered for just about every holiday!

Great finish to this Easy Peasy Corned Beef and Cabbage recipe with Irish Soda Bread!

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St. Patrick's Day Crispy Treats

Prep Time

20 mins

Cook Time

5 mins

Total Time

25 mins

 

St. Patrick's Day Crispy Treats are easy to make and perfect for the holiday celebration!

Course: Dessert

Cuisine: American

Keyword: St. Patrick's Day Crispy Treats

Servings: 6

Calories: 345 kcal

Ingredients

• 6 cups Rice Krispies
• 1/4 cup margarine
• 1/2 teaspoon vanilla extract
• 1/2 - 1 teaspoon green food coloring
• 1 10 oz package mini marshmallows
• gold chocolate coins wrapped in gold

Instructions

1. Line a 13x9x2 baking pan with foil, lightly spray with Pam cooking spray or butter.
2. Melt the margarine in a large pot on low heat. Add the marshmallows and stir constantly until melted.
3. Remove from the heat.
4. Add the vanilla extract and food coloring stir until smooth.
5. Add the cereal quickly to the melted marshmallow mixture, stir until well coated.
6. Press into the ready greased baking pan with a buttered spatula. Set aside and cool.
7. Cut into bars or you can use a shamrock cookie cutter.
8. Garnish the top with gold-wrapped candy coins.

St. Patrick’s Day Crispy Treats are a great finish to this Easy Peasy Corned Beef and Cabbage recipe with Irish Soda Bread!

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Recipe based on one by Marsha D.
Photo by May I Have That Recipe

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I got this Mint Chocolate Chip Cookies recipe in my e-mail from a Betty Crocker mailing, and it was a 2010 prize-winning recipe. The cookie dough is tinted green, so they are great for St. Patrick’s Day or a holiday tray.

These are very pretty cookies and I plan to not only have them for St. Patrick’s day but I’m also adding them to my Christmas cookie list.

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Mint Chocolate Chip Cookies

Prep Time

30 mins

Cook Time

10 mins

Total Time

40 mins

 

A delicious chocolate chip cookie variation especially for holidays. Perfect for St. Patrick's day! 

Course: Dessert

Cuisine: American

Servings: 6

Calories: 195 kcal

Ingredients

• 1 17 1/2 ounce sugar cookie mix (the 1 lb. 1.5 oz Betty crocker pouch)
• 1/2 cup butter softened (1 stick)
• 1/4 - 1/2 teaspoon peppermint extract NOT mint, mint is like a toothpaste smell or taste
• 6 -8 drops green food coloring
• 1 egg
• 1 cup creme de menthe baking chips such as Andes baking chips
• 1 cup semisweet chocolate chunk

Instructions

1. Preheat oven to 350 degrees F.
2. In a large bowl, stir the cookie mix, butter, extract, food color and egg until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks.
3. Using a small cookie scoop or teaspoon, drop dough 2 inches apart on a parchment-lined cookie sheet.
4. Bake 8 to 10 minutes or until set.
5. Cool 3 minutes on the cookie sheet, then transfer to a wire rack.

Recipe Notes

Serve warm or cool completely. Store tightly covered at room temperature.

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Recipe based on one by Greeny4444
Photo by Greeny4444

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Can one ever have too many brownies? Brownies don’t get much simpler — or more delicious! — than these Fudgy Chocolate Brownies. To give these goodies extra flavor and texture, add in chopped nuts like walnuts or pecans.

I have to say, out of all the brownie recipes I have tried this tops my list! They are really nice and fudgy, just what I like. They’re not like other recipes where you just end up with chocolate cake like brownies.

If you are looking for a Super Duper chocolate fudge brownie, you should strongly consider making these.

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Really Fudgy Chocolate Brownies

Ingredients

• 12 ounces best-quality bittersweet chocolate chopped
• 3/4 cup butter
• 1 1/4 cups sugar
• 1 tablespoon vanilla
• 4 large eggs
• 1 teaspoon salt
• 1 cup all-purpose flour
• 1 cup chocolate chips
• 1 cup walnuts chopped

Instructions

1. Preheat oven to 350F and place rack in middle of oven.
2. Butter and flour a 13 x 9 inch baking pan.
3. Melt chocolate with butter, stirring, until mixture is smooth. Let cool until lukewarm.
4. Stir in the sugar, vanilla and eggs, one at a time, stirring well after each addition. Stir in the salt and flour, stirring just until combined. Stir in the chocolate chips and walnuts.
5. Pour into prepared baking pan and bake for 25-30 minutes, or until a tester comes out with a few crumbs attached.
6. Let cool completely and cut into 24 bars.

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Recipe based on one by evelyn/athens
Photo by Juju Bee

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This Fast and Easy Coconut Custard Pie is a fabulously easy pie that looks like you worked really hard! It makes its own crust.

Preparation is quick and it can be in the oven in no time.

The original recipe is in the “More With Less” cookbook but it has been modified slightly.

This recipe is also known as Impossible Pie and it is an absolute favorite – no holiday would be complete without it.

It truly does make its own crust and the custard always comes out just right – never watery.

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Fast and Easy Coconut Custard Pie

Prep Time

10 mins

Cook Time

1 hr

Total Time

1 hr 10 mins

 

This Coconut Custard Pie really is fast and easy. Makes its own crust!

Course: Dessert

Cuisine: American

Keyword: Coconut Custard Pie

Servings: 6

Calories: 395 kcal

Ingredients

• 4 eggs
• 6 tablespoons butter
• 1/2 cup flour
• 2 cups skim milk or use regular but skim is all I have
• 1 teaspoon vanilla
• 1 cup sweetened flaked coconut
• 3/4 cup sugar

Instructions

1. Preheat oven to 350 degrees.
2. Spray a 10 inch pie plate with cooking spray and then dust with flour. (Or grease it and then flour it in your usual method.)
3. In a blender place everything but the coconut. Mix until it is blended. Add the coconut and blend for a few seconds or until it is all mixed.
4. Pour it into the pie plate and bake for 50-60 minutes.

Enjoy!

Up Next: 

Banana Cream Pie – Granny’s Best Recipe

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Recipe based on one by ladypit
Photo by May I Have That Recipe

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This Quick and Easy No-Bake Peanut Butter Pie is really quick to prepare and delicious to boot! Absolutely wonderful, just rich enough and creamy, yummy!

I sent a couple of slices to my neighbors and they gave it a thumbs up also!

Be sure and opt for the optional chopped peanuts. They’re an excellent contrast to the creamy goodness of the pie.

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Quick and Easy No-Bake Peanut Butter Pie

Ingredients

• 1/3 cup peanut butter
• 1 cup confectioners' sugar
• 4 ounces softened cream cheese
• 8 ounces Cool Whip
• 1 Hershey's chocolate pie crust
• chopped peanuts optional

Instructions

1. Mix all ingredients, except chopped peanuts, until well blended. Pour into the crust and sprinkle with peanuts.
2. Chill 2 hours before serving.

Enjoy!

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Recipe based on one by Marg (CaymanDesigns)
Photo by Hey Jude

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This Lazy Day Cherry Cobbler has a wonderful contrast of flavors and textures! Tart cherries and sauce topped with a buttery light crumbly cake with a sugary crunchy crust.

This recipe is so easy and quick, you will start keeping a can of cherries in your cupboard so you can whip this up any time.

This recipe uses cherries, but I’ve used blackberries with good results. Most canned fruits will probably work fine. This is about the simplest cobbler recipe that you will find.

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Lazy Day Cherry Cobbler

Ingredients

• 1/2 cup butter or 1⁄2 cup margarine
• 1 cup sugar
• 1 cup flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup milk
• 1 can pitted unsweetened cherries
• 1/2 cup sugar

Instructions

1. Preheat oven to 350 degrees.
2. Place the butter in a 9" x 9" dish. Place the dish in the oven to melt the butter.
3. Beat together till smooth, 1 cup of sugar, flour, baking powder, salt and milk. Pour over the
4. melted butter, but DO NOT STIR!
5. Empty the can of undrained cherries over the batter. Sprinkle 1/2 cup of sugar over the cherries.
6. Bake for 30 minutes. The batter will rise to the top.

Enjoy!

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By Mysterygirl
Ruby15

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This Best Southern Pecan Pie is different! It uses brown sugar instead of karo syrup and it has cornmeal in it! It has the same flavor, but not the ooey-gooeyness. It’s a Blue Ribbon winner!

You will not go back to the syrup recipe.

This makes 2 pies using a regular size pie shell and freezes well if you want to freeze one. Don’t try to use a deep dish pie shell. It doesn’t work. I tried it and my pie never got done. Always split between two shallow pie shells.

I prefer my pecans in broken pieces because the slices will cut better. Easy to make and easy to travel to a potluck. You’ll be glad you tried this delightful pie!!

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Best Southern Pecan Pie

Prep Time

20 mins

Cook Time

45 mins

Total Time

1 hr 5 mins

 

A really delicious but different pecan pie.

Course: Dessert

Cuisine: American

Keyword: Best Southern Pecan Pie

Servings: 6

Calories: 395 kcal

Ingredients

• 1/2 cup butter melted
• 1 16 ounce box light brown sugar
• 2 tablespoons cornmeal
• 2 tablespoons water
• 1 tablespoon vanilla
• 4 eggs
• 2 cups pecans broken
• 2 unbaked pie shells

Instructions

1. Melt the butter and mix (by hand) with the sugar, corn meal, water, vanilla and eggs. Add the pecan pieces.
2. Pour into unbaked pie shells.
3. Bake at 325 degrees for 45 minutes.

Enjoy!

Up Next:

Banana Cream Pie – Granny’s Best Recipe

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Recipe based on one by Seasoned Cook
Photo by Seasoned Cook

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Cheesecakes have always been a little intimidating to me. This is the recipe I used for my first Classic New York Cheesecake. I’m glad I did it. As it turned out it was really tasty and actually very easy to make.

My top did crack a little, but I put cherry topping on it and no one knew the difference!

So it wasn’t perfect! It was exactly what I was looking for, and made with things I usually have on hand. A nice dense cheesecake.

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Classic New York Cheesecake

Ingredients

• 1 cup graham cracker crumbs
• 3 tablespoons sugar
• 3 tablespoons margarine melted
• 4 8 ounce packages Philadelphia Cream Cheese, softened
• 1 cup sugar
• 3 tablespoons flour
• 1 tablespoon vanilla
• 1 cup sour cream
• 4 eggs

Instructions

Crust.

1. MIX the crumbs, sugar, and butter; press onto bottom of 9-in. springform pan. Bake at 325 for 10 minutes if using a silver springform pan. (Bake at 300 for 10 minutes if using a dark nonstick springform pan.).

Filling.

1. Mix the cream cheese, sugar, flour and vanilla with electric mixer on medium speed until well blended. Blend in the sour cream. Add the eggs, mixing on low speed just until well blended. Pour over the crust.
2. Bake at 325 for 65 - 70 minutes or until the center is almost set if using a 9-inch silver springform pan. (Bake at 300 for 65 - 70 minutes or until center is almost set if using a 9-inch dark nonstick springform pan.)
3. Run a knife or metal spatula around the rim of the pan to loosen the cake; cool before removing rim of pan.
4. Refrigerate 4 hours or overnight.

Enjoy!

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Recipe based on one by Chef #212718
Photo by Brenda.

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This Old Timey Kentucky Chess Pie is from a cookbook called “A Love Affair with Southern Cooking” by Jean Anderson. The recipe is originally from Kentucky’s Talbott Tavern in Bardstown and dates back to 1779.

It’s custardy, not overly sweet and looks beautiful with the cornmeal rising to the top and toasting.

Delicious.

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Old Timey Kentucky Chess Pie

Ingredients

• 1 9" unbaked pie shell
• 1 cup granulated sugar
• 3/4 cup packed light brown sugar
• 1 tablespoon cornmeal
• 5 eggs
• 1/3 cup whipping cream
• 1 tablespoon cider vinegar
• 1 teaspoon vanilla extract
• 1/2 cup melted butter

Instructions

1. Combine the granulated sugar, light brown sugar, and corn meal. Beat in the eggs one at a time. Stir in the whipping cream, cider vinegar, vanilla extract, and melted butter.
2. Pour into unbaked pie shell.
3. Bake on the middle rack of your oven at 400 F for 10 minutes. Lower heat to 325 F and continue baking for 45 minutes more.

Enjoy!

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Recipe based on one by LizzieBug
Photo by LizzieBug

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