Cheesecake Supreme

I don't think there is a dessert I like more than cheesecake and this is my favorite recipe because I can make so many different variations of it and there are endless possibilities for toppings.  It's a very simple recipe and you can make a single 9" cheesecake, 2 1/2 dozen cupcakes or about 6 dozen minicakes.  

These directions are going to be for a single 9" spring-form pan cheesecake and there is another post for substitutions for cupcakes, minicakes, various topping ideas and flavor substitutions.  Hope you enjoy this as much as my friends and family does when I make it.

Filling

• 3 8oz packages cream cheese (Philadelphia recommended)
• 1 cup sugar
• 1 tsp vanilla
• 1/4 cup milk (whatever milk you have on hand is fine, we drink skim so that is what I use)
• 2 tbsp. flour
• 3 eggs

Crust

• 2 packages graham crackers (crushed)
• 1/2 cup butter (melted)
• 1/3 cup sugar

Directions - Crust

1. Mix graham crackers, melted butter and sugar in medium size bowl until crackers are well coated in butter.
2. Press graham crackers evenly into bottom of spring pan and slightly up sides of pan.
3. Place pan in oven and preheat oven to 350.  As soon as oven reaches temperature remove pan from oven and set to the side to cool.  This will slightly set the crust and help prevent it from crumbling apart when you cut the cake later on.

Directions - Filling

1. With electric mixer beat cream cheese and sugar until smooth.
2. Add vanilla, milk and flour until well blended.
3. Mix in slightly beaten eggs on lowest speed of mixer.  Scrape sides of bowl often until all ingredients are blended together well.  Batter will be very running after eggs are added and there should be no chunks of cream cheese left.
4. Pour batter into spring pan over crust.
5. Place a oven safe pan or dish on the bottom rack of the oven and fill 1/4 full of water.  The water in the oven will help to keep the cheese cake from drying out while baking.
6. Place cheesecake in oven on the second rack.  Bake for approximately 45 minutes or until sides are stable and center giggles slightly when you bump the sides of the pan.
7. Remove from oven and place on cooling rack for 2-3 hours.  Then carefully move knife around edges of pan so cake will not stick when you release the spring.  Release spring and remove ring from cheesecake.
8. Refrigerate 4-6 hours.

You can either serve the cake on the bottom of the spring pan or you can transfer to a platter.  In order to transfer to a platter you will need to flip the cheesecake twice so the crust will still be on the bottom.  Place a piece of wax paper lightly over the top of the cake then place a large place upside down over cake.  Flip cake and carefully remove bottom of pan from cake crust.  Place your platter upside down over crust and flip over so cake is showing.  Carefully remove wax paper.  

Leave plain or add your desired toppings, serve and enjoy! 

See Cheesecake Supreme Toppings and Substitutions post for ideas for individual or mini-cakes and tons of topping and substitution ideas.

Cheesecake Supreme Toppings and Substitutions

This post has tons of substitutions, alteration and topping ideas for you to change up the original Cheesecake Supreme recipe any way you and your family like it best.  Hope you have as much fun changing the recipe and trying new things as I do.

VARIATIONS
Chocolate Chip Mint Variation

 

• Follow Supreme Cheesecake recipe with only the following substitutions.
• Use 1 package Oreo cookies instead of graham crackers for crust.  Remove filling from cookies before crushing.  Optional - Drizzle fudge over the crust before adding the batter for an even richer flavor.
• Substitute vanilla with 1 1/2 tsp. mint flavoring.
• Add 5-10 drops green food coloring (optional) after eggs have been added.
• Add 1 cup mini chocolate chips to batter after eggs have been added.
• After cooling and placing on serving platter sprinkle with 1 cup mini chocolate chips and drizzle fudge over top.

Chocolate Chip Cookie Dough Variation

• Follow Supreme Cheesecake directions except for these substitutions.
• Substitute either 1 package Original Chips Ahoy cookies or 1 package Oreo cookies without cream filling for crust.
• Mix filling same way as other recipe.
• In a small bowl mix together 1/4 cup softened butter, 1/4 cup sugar, 1/4 cup brown sugar, 1 Tbsp water, 1 tsp vanilla, 1/2 cup flour until well combined.  Stir in 1 1/2 cups mini chocolate chips.
• After pouring cake batter into pan spoon 1 tbsp cookie dough balls into batter evenly.  Make sure that batter is covering dough before baking.
• After cake has cooled and is on platter sprinkle 1 cup mini chocolate chips on top.  Before serving top with Whip Cream or drizzle chocolate over top.

CUP-CHEESE-CAKES
Makes about 2 1/2 dozen

• Filling
• Use Supreme Cheesecake recipe or either of the variations listed above.
• Crust - You have a couple of different options for your crust.  My family and I prefer the home made crust to the cookie crust, but to each their own.
• Home Made Crust - Use Supreme Cheesecake recipe for crust or either of the variations listed above.
• After lining cupcake pan with liners spoon about 1 tbsp into each holder.
• Using small glass or fingertips press crushed crackers into bottom of each liner.
•  Cookie Crust - This is definelty the easiest way to do the crust.  Plus you can plan your toppings to match the crust and have even more fun.
• Pick up a couple of packages of any soft cookie like Chips Ahoy Chewy or Chips Ahoy Gooey or even Chips Ahoy Brownie Filled.
• Drop 1 cookie into each of the liners.
• Using fingertips or bottom of cup press cookie down evenly into liner.

• Fill each liner about 2/3 full.  About 1/4 cup.
• Bake for 20 minutes at 350.
• Cool in cupcake pan for 1 hour before removing
• Add your toppings and serve!!!!!

MINI CUP-CHEESE-CAKES
Makes about 5 - 6 dozen

• Filling
• Use Supreme Cheesecake recipe or either of the variations listed above.  But really, you could pretty much use any filling and just put it in the mini pan if you wanted to.
• Crust - There are several options for the crust on a mini cake.

1. No Crust - Because these cakes are so small if you use a cookie crust of some kind it pulls the moisture from the cake into it and dries the cake out.  I've found that with mini cheesecakes I actually prefer them without a crust.
2. Home Made Crust - Make the graham cracker crust or variation crusts same as in their recipes.  Spoon about 1/2 tbsp into each liner and gently press down into liner evenly.
3. Cookie Crust - Take the easy way out and just drop a cookie into the bottom of each cup.  The Mini Chips Ahoy and the Mini Oreos fit perfectly into the bottom of the liners.

• Fill each cup about 2/3 full.  About 1 tbsp.
• Bake at 12-14 minutes at 350.
• Remove from oven and cool for 30 minutes before removing from pan.
• Add your toppings and enjoy!!!!

Toppings
There are so many toppings that you can put on the cupcakes, mini cakes or even the plain cake and bringing a tray with 50 different cheesecakes to a family dinner or potluck is so much fun.  I've never done it before but you could also set up a "Topping's Bar" with all your favorites.  Mix and match your favorites and dress up the bland or boring because there is something for everyone...

• Candy Bars - If you freeze them first they break apart easier.  I find it best to smash them with a hammer so I get lots of crumbly pieces.  KitKat, Snickers, Reeses Peanut Butter Cup, York Peppermint Patti, Twix, Milky Way, Butterfinger, 3 Muskateers, Heath, M&Ms, Mounds, Almond Joy, 100 Grand...and the list goes on and on.
• Fresh Fruit - Strawberries, Blueberries, Blackberries, Raspberries, Kiwi, Grapes, Peaches
• Canned Fruit - Nice to use sometimes because you get the sugary sauce with it.  Apples, Cherries, Blueberries, Strawberries.
• Sauces and Syrups - I use icecream toppings a lot for these.  I've also bought the gourmet syrups at specialty shops.  Caramel, Hot Fudge, Chocolate, Raspberry, Strawberry, Blueberry.
• Extras - Pecans, Walnuts, Sea Salt, Cookies (whole or crumbled), Whip Cream, Cinnamon, Almond Slivers, Chocolate (or other flavored) Chips, Peanut Butter, Andes Mints, Candy Canes, Sprinkles, Pretzels
• Combination Ideas
• Fudge with crushed walnuts
• Caramel with crushed pecans
• Snickers with caramel drizzle
• Fudge with crushed Kit Kat
• Almond Joy with Fudge Drizzle
• Fresh strawberries with chocolate sauce drizzle

Have fun and enjoy your cheesecakes and all of your variations!!!!!  If you find any others please leave comments for me, I'm always looking for more ideas.

Grandma Hjelmeng's Vegetable Dip

My grandma Lois passed away 10 years ago but I got to spend 20 years with her so there are a lot of things that I

remember about her.  I remember one time that I went to visit her and she gave me $5 to leave...or at least that's the way I tell it.  In reality she had the house to herself while Grandpa was at a Packer's game and she really didn't want company so she gave me $5 to get in line at the 2Mit stand 45 minutes before they even opened.  

A few years after Grandma died my mom gave me some of her recipe cards and this is one of them.  Everyone loved her vegetable dip and I hope you do too.  I'll add other recipes as time goes on.

Ingredients

• 1 cup Hellmann's Mayo
• 1/2 tsp. onion powder
• 1 1/2 tsp. soy sauce
• 1/2 tsp. Worcestershire sauce
• Assorted raw vegetables

Directions

1. Mix Hellmann's, onion powder, soy sauce and worcestershire
2. Refrigerate 1-2 hours
3. Serve with mixed raw vegetables
4. Enjoy!

Snickerdoodles

Matt's favorite cookies are Snickerdoodles so whenever I make them I always make a double batch...and they still don't seem to last a full week around our house.  Lucky for me they are also my favorite cookie and I love making them.  I started off with a Betty Crocker recipe but I've changed it quite a bit and have not seen another one exactly like this one.  Hope you like them as much as we do!

Makes about 3 dozen









Ingredients

• 1 cup softened butter
• 1 1/2 cup sugar
• 2 eggs
• 1/2 tsp pure vanilla
• 1 tsp cinnamon
• 2 3/4 cup all-purpose flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• 1/4 tsp salt

Topping

• 1/2 cup sugar
• 2 tsp cinnamon
• 1 pinch nutmeg
• 1 pinch cloves

Directions

1. Preheat oven to 400.
2. In small bowl mix together topping ingredients and set aside.
3. In medium bowl mix together flour, cream of tartar, baking soda, salt and cinnamon with a wire whisk and set aside.
4. With electric mixer cream together butter, sugar, eggs and vanilla.
5. Gradually add flour to creamed mixture until well blended.  Scrape sides of mixer as needed.
6. Roll dough into 1 inch balls and roll in topping mixture then place evenly on cookie sheet.
7. Bake for 8-10 minutes.  Let cookies finish cooking and cool on pan for approximately 5 minutes then move to cookie rack.

Variations

• Gently press down cookie on cookie sheet and add a chocolate star before baking.
• Wrap cookie dough around mini peanut butter cup.
• Wrap dough around Rollo
• Wrap dough around caramel square
• Omit spices from topping and just roll dough in sugar
• Add chocolate, white chocolate, raspberry or butterscotch chips to dough
• Add marshmallows to dough
• Put a scoop of vanilla ice cream in between two cookies and have an awesome ice cream sandwich
• Add food coloring to make them festive

 

Simple French Toast

It's not very often that I make breakfast but when I do, French Toast is definitely one of our favorites.  It's simple and fast plus you get to put all of that ooey-gooey-sugary-yummy syrup on it.  And I put a little something extra in ours just to make it that much better.

Ingredients

• 8 pieces of bread (White)
• 4 large eggs
• 1 Tbsp milk
• 1/2 Tbsp flour (to help thicken batter)
• 1 tsp cinnamon
• 1 pinch ground cloves
• 1 pinch nutme
• 1 Tbsp butter

Instructions

1. In medium bowl scramble eggs then add milk, flour and spices and mix together.  Pour eggs into a pie pan to easily dip bread.
2. Heat skillet and melt butter.
3. Place 1 piece of bread into batter and coat evenly on both sides.
4. Place bread on skillet and fry evenly on both sides.
5. Serve with choice of toppings.

Topping Suggestions

• Syrup (of course)
• Strawberries or other berries with whip cream
• Peanut butter
• Plain with a little melted butter (without the butter you can wrap a paper napkin around it and take it on the go)
• Powdered sugar
• Raisins
• Bananas (with chocolate chips is even better)
• Scoop of vanilla icecream
• Any combination of the above or anything else you can think of.

Bread Suggestions
You can really use any bread that you like or have in the bread box.  If it's a little bit stale it works even better.

• French bread
• Sourdough
• Wheat
• Left over dinner rolls

Turtle Pumpkin Cheesecake Cupcakes

If peace on earth had a flavor, it would taste exactly like this cheesecake.  Matt said it tasted like more.  Either way, it's one of my favorite cheesecake recipes.  You can make it either as a regular cheesecake or individual cupcakes.  This recipe is for the cupcake version.  Since it's pumpkin flavored it's perfect for Thanksgiving and fall but in all honesty I would eat it any time of the year.

Makes 4 dozen cupcakes or 1-9" cheesecake

Crust

• 3 packages Chips Ahoy Chewy Gooey Megafudge cookies (Any soft chocolate cookie)

Filling

•  4 - 8oz packages cream cheese - softened
• 2/3 cup granulated sugar
• 1 cup packed brown sugar
• 5 eggs
• 1/4 cup all-purpose flour
• 1 Tbsp cinnamon
• 1 tsp ground cloves
• 1 tsp ginger
• 1 - 15oz can pumpkin puree

Topping

• 6oz dark chocolate chips
• 6oz caramel
• 1 Tbsp milk
• 1/2 - 1 cup chopped walnuts (can substitute or combine pecans)

 Directions

1. Combine spices, pumpkin and flour in a small bowl.  Set aside.
2. With an electric mixer beat cream cheese until well combined.  Gradually add in granulated and brown sugar.  Continue mixing until smooth, scraping edges as needed.
3. On low speed, one at a time add the eggs.  After thoroughly mixed add pumpkin mixture.
4. Heat oven to 350
5. While oven is heating put cupcake holders in cupcake pan.  Place 1 chocolate cookie in each cup.  Using fingertips press cookie into bottom of each cupcake (Recommend using 4 different cupcake pans so they can set after baking).
   
6. Pour batter into each cupcake until almost to the top (about 1/3 cup)
7. Bake for 20 minutes.  Remove from oven and place on cooling rack for 2-3 hours.  Gently remove each cupcake from pan.  Refrigerate overnight or at least 4 hours.
8. Sprinkle chopped nuts onto cheesecakes.  Melt caramel with 1 Tbsp milk in microwave for 30 seconds.  Stir and continue melting in 10-15 second intervals until smooth then drizzle over cheesecake.  Melt chocolate in similer manner (without the milk) and drizzle over cheesecake.
9. Serve immediately or refrigerate until ready to serve.  Also good with Whipcream on top.

Substitutions

• Use a 9" spring pan for a single cheesecake
• Use cinnamon graham crackers for crust
• Use crushed gingersnap cookies for crust
• Use crushed chocolate graham crackers for crust
• When using dry crusts you will need 1 stick melted butter and 1/2 cup sugar for every 1 box of cookies.  Melt butter, combined with crushed cookies and sugar until well covered.  Press into bottom of pan.
• Use 1 Tbsp Pumpkin Pie Spice instead of individual spices

Chex Mix

If you think and rationalize like I do, Chex Mix can be almost healthy.  Nuts are good for you.  Gluten free cereal is not so bad.  And the butter is dairy, so there's that.  

I love making Chex Mix and having it in the cupboard for a snack and I've found that I don't keep potato chips around when I have it either.  This is how I like to make Chex Mix for us, but there are tons of different ways.  

This recipe will make 3-gallon zip-lock bags full.

Ingredients

• 1 box Corn Chex cereal
• 1 box Rice Chex cereal
• 1 box Honey Nut Chex cereal
• Need 3 boxes of cereal
• Walnuts
• Pecans
• Cashews
• Pretzels
• 3 sticks butter (1 stick of butter per 1 box of cereal)
• 1 1/2 Tbsp. Season salt
• 2 tsp. Garlic powder
• 2 Tsp. Onion powder
• 1/3 cup Worcestershire sauce
• Newspaper 

Directions

1. Heat oven to 250
2. In large roasting pan mix together cereal, pretzels, nuts.  Set aside.
3. In saucepan melt butter then stir in seasoning and Worcestershire.  
4. Pour 1/3 of butter over cereal and mix.  Continue with the rest of the butter until cereal is well coated.
5. Bake for 1 hour stirring every 15 minutes.
6. Pour over newspaper to cool (this will soak up some of the butter so it does not get soggy).
7. After cooled, bag in either 1-gallon zip lock bags or smaller snack size bags to take on the go.

 Substitutions or additions

• Honey Nut Cherrios
• Bagel chips
• Rye chips
• Wheat Chex
• Cheese Nips
• Almonds
• Peanuts
• Mix nuts
• M&Ms - Only add after baked and cooled
• Craisins - Only add after baked and cooled