scratch-made baked goods
These homemade puff pastry pumpkin pop tarts are flaky, perfectly spiced, simple to make and bake up to a golden perfection for breakfast, Halloween or really any occasion. An Ode to Fall Pumpkin picking, pumpkin carving, pumpkin spice lattes and pumpkin pies… I can go …
Spread love anytime of the year with these chocolaty, heart shaped, strawberry sandwich cookies. Homemade strawberry cream cheese filling between two rich shortbread cookies create an indulgent sweet and tart combo. The Key Ingredient Public disclaimer: I’m not a big fan of Valentine’s day! Culturally …
These creamy cranberry cheesecake bars make a great festive treat! They feature a gingersnap crust, a tart cranberry filling and a crumbly streusel topping.
We can all agree that even if you are not baking the rest of the year, you sure do during Christmas Holidays! By now, I have baked hundreds of cookies and numerous fruit cakes. Cheesecake might not sound as festive as gingerbread cookies but what if that cheesecake is filled with cranberry sauce and has a gingersnap crust and streusel top? Can’t get more festive than this! The sweet and tart cranberry filling pairs heavenly with the rich cheesecake. The gingersnap crust provides all the warm spices and the streusel adds up to all those flavors and textures. These cheesecake bars will definitely brighten your Christmas day and put a smile on Santa’s face as well!
Prepare and bake the gingersnap crust. While the crust is cooling, make the cranberry sauce and cheesecake filling. Pour the cranberry sauce on top of the gingersnap crust then pour the cheesecake filling. Top with crumbled streusel and bake until the cheesecake edges have set and the center is still a bit wobbly. Let the cheesecake cool down completely then slice into squares, top with pecans and sugar coated cranberries. Enjoy!
The recipe can easily be used to make a classic cheesecake. Just use a 9 inch springform pan and follow the instructions as shown in the recipe card.
Yes. After the cranberry cheesecake bars have completely cooled down transfer to refrigerator covered with aluminum foil.
For a clean cheesecake bar, hold a knife under hot running water for a few seconds. Then wipe it dry and slice. Clean the knife and repeat the same process for every cut.
Overmixing the cheesecake batter incorporates a lot of air in the mixture. As a result the cheesecake will rise more when baking and it will collapse as it is cooling down.
One more reason to love these cranberry cheesecake bars is that you can prepare them ahead of time. The gingersnap crust, cranberry sauce and cheesecake batter (except eggs) can be made one day ahead. Refrigerate separately, then use the next day as instructed. Bring to room temperature before use. Cranberry cheesecake bars will keep fresh in the fridge for up to 4 days covered airtightly.
Can I freeze cranberry cheesecake bars? Yes. You can freeze them up to 2 months. Place the cooled, sliced cheesecake bars on a sheet of parchment paper and freeze for 1 hour. Remove from freezer, transfer the cheesecake bars in an airtight container and return to freezer. Thaw overnight in the refrigerator before serving.
Whether you have fresh cranberries or leftover cranberry sauce, these cheesecake bars are perfect recipe to use them. Honestly, I can’t think of a better way to celebrate Christmas! Between the sweet and tart cranberry sauce, the spiced gingersnap crust, the silky cheesecake filling and the crumbly streusel top, this dessert is a divine combination of textures and flavors. If you decide to give this recipe a go, leave us a comment below. Happy Baking!
Did you make this recipe? Tag @siftnwhisk on Instagram and hashtag it #siftnwhisk.
These pumpkin patch brownies are to die for! Extra rich with a gooey pumpkin cheesecake filling and topped with crushed oreos and pumpkin candies. Cutest Pumpkin in the patch! With a few Fall bakes left and Halloween approaching, it is only fair to share a …
Are you a baklava lover? Then, look no further! This baklava cupcake recipe features honey cupcakes filled with pistachio ganache and topped with honey cream cheese frosting. A Match Made In Heaven You guys have been showing so much love to my baklava rolls recipe …
Perfectly spiced soft molasses cookies sandwiched with a rich pumpkin cream cheese filling. This cookie will give you all the Fall vibes!
I confess; I’m in a full pumpkin dessert mode! The weather is slowly getting colder here in Maryland, which means I have every reason to justify my pumpkin obsession. Here are all the deets; Incredibly soft and chewy molasses cookies with cracked tops and all the warm spices combined with a creamy pumpkin spiced cream cheese filling. The recipe comes together in one hour and is ridiculously easy. If you are looking for a new Fall cookie, look no further!
Unsulphured light molasses are the way to go. They have the sweetest and lighter flavor, and they are made from sun-ripened cane which has grown for 12-15 months. Rich molasses will have a more intense bitterness but also a richer flavor. To me, light molasses offer a more balanced taste when baking without overpowering the rest of the ingredients. Moreover, molasses absorb moisture, meaning the cookies keep moist and chewy.
Not to be confused with gingerbread or gingersnap cookies, molasses cookies are chewy, soft and not as strong flavored. They all use molasses and the basic dough ingredients such as flour, butter and a variety of warm spices. However, molasses cookies have distinct cracked tops and they are rolled in sugar before baking.
Preheat oven to 350°F(180C). Line two large baking sheets with parchment paper and set aside. In a medium bowl stir together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground nutmeg, ground cloves and salt. Set aside. Using a hand/stand mixer fitted with the paddle attachment, cream the unsalted butter and dark brown sugar on medium/high speed until smooth for about 2 minutes. Scrape the bowl when necessary. Add the unsulphured molasses and pure vanilla extract and mix until combined. Incorporate the egg (see photo 1).
[easy-image-collage id=3079]Add the dry ingredients mixture and mix until evenly incorporated (see photo 2). The dough should be sticky but manageable. Fill a small bowl with the granulated sugar. Roll the dough into balls (1-inch diameter) and then roll each ball into the bowl with granulated sugar coating all sides. If the dough is very sticky, pop in the refrigerator for 15 minutes. Transfer cookie balls into prepared baking sheets leaving about 2 inches between each of them (see photo 3). The cookies will spread while baking. Bake for 8 to 10 minutes until the cookie edges are set and the top of the cookies are cracked. Remove from oven and let them cool in the baking sheets for 5 minutes before transferring to a cooling rack (see photo 4). Chill cookies completely before filling.
[easy-image-collage id=3084]Using a hand/stand mixer fitted with the paddle attachment, cream the cream cheese and unsalted butter on medium/high speed until smooth. Add the powdered sugar and pure vanilla extract and mix until incorporated, scraping down the bowl when necessary. Mix in the pumpkin puree and pumpkin spice until just combined (see photo 5).
To assemble the molasses sandwich cookies, place a scoop of pumpkin cream cheese filling on the flat side of the cooled cookie. Top it with the flat side of the second cookie to make a sandwich. Serve chilled. Enjoy!
You can make the cookies ahead of time and store at room temperature sealed tightly. On the same day prepare the pumpkin cream cheese filling and assemble the cookies. Store any leftover cookies in the refrigerator covered airtightly. The molasses sandwich cookies will keep fresh for up to 2 days. You can keep them for longer but bear in mind that the cookies will start getting softer and soggier.
Yes. Soft molasses sandwich cookies will freeze well up to 3 months in an airtight container or a freezer safe plastic bag. To thaw, place in the refrigerator overnight before serving.
This is the ultimate cozy-Fall cookie! Soft, chewy and beautifully spiced, it will definitely find a place in your heart. Give this recipe a try or save it for later. If you make the cookies, leave a comment below sharing your thoughts. It would mean the world. Happy baking!
Did you make this recipe? Tag @siftnwhisk on Instagram and hashtag it #siftnwhisk.
Rich and decadent pumpkin blueberry swirl cheesecake baked on a thick, buttery graham cracker crust. These cheesecake bars are deliciously spiced and so easy to make! Elevate your Taste Buds Before I list all the reasons you need to try these pumpkin blueberry swirl cheesecake …
Indulge in this creamy cheesecake which features a crispy and buttery kataifi pastry base and is topped with walnuts, pistachios and honey syrup. What’s Kataifi? Kataifi, in Greek (καταϊφι) is a shredded phyllo pastry used for a variety of desserts mainly in Turkey (kadayif), Middle …
These refreshing phyllo strawberry cheesecakes feature a crispy and buttery phyllo crust, a crunchy almond and pistachio base and a rich cream cheese filling. They are topped with strawberry sauce and fresh basil leaves.
What better way there is to use fresh strawberries than making a cheesecake? In this case, 6 individual strawberry cheesecakes! This recipe has all the features of a classic and creamy cheesecake plus the crispiness of the phyllo crust. As the weather gets warmer, this is the perfect summer treat.
Preheat oven to 350F (180C). Grease a 6 case large muffin pan and set aside. Melt the butter in a small saucepan. Place the phyllo sheets on a work surface and drizzle some of the melted butter on top of the first phyllo sheet. Fold the phyllo sheet in half and drizzle with butter. Fold for one last time and drizzle some more butter.
Transfer the square phyllo sheet in the greased muffin pan. Gently press it down to create a nest (photo no. 1). Repeat for the remaining phyllo sheets.
Add the chopped almonds and pistachios in the saucepan with the remaining melted butter and stir. Fill the bottom of the phyllo cups with the mixture of chopped nuts and press the filling down using a spoon (photo no. 2).
[easy-image-collage id=2319]In a medium bowl using a hand mixer, mix the cream cheese and granulated sugar for 2 minutes until creamy. Incorporate the Greek yogurt, vanilla extract, lemon juice and lemon zest. Add the egg and mix until just combined. Fill the phyllo cups with the cream cheese filling (photo no. 3). Bake phyllo strawberry cheesecakes for 20 to 25 minutes or until the phyllo crust is golden brown.
In the meantime, add the chopped strawberries, granulated sugar and lemon juice in a small saucepan. Place over medium-low heat and simmer for about 5 minutes, until the strawberries have released their juices and the mixture starts thickening. Stir from time to time. Remove from heat and let the strawberry sauce cool down before using. The sauce will thicken more as it comes to room temperature.
[easy-image-collage id=2323]Remove cheesecakes from oven and allow them to stay in the muffin cases for 5 minutes before transferring to a cooling rack to completely cool down (photo no. 4). Top the cheesecakes with the strawberry sauce and refrigerate for at least one hour before serving so they firm up. Garnish with fresh basil leaves and serve.
I guarantee you, that these phyllo strawberry cheesecakes will bring summer in mind. They are perfectly creamy, refreshing and they take one hour to make. If you try this recipe, we would love to hear from you. Leave us a comment below.
Did you make this recipe? Tag @siftnwhisk on Instagram and hashtag it #siftnwhisk.
These flaky bite sized mini phyllo cups only take 20 minutes to make. They are filled with a velvety cream cheese filling and are topped with caramelized bananas and chocolate flakes. A great, no-bake dessert ideal for family and friends! A light go-to dessert Phyllo …