Christmas Cheesecake
This delicious cheesecake is chocked full of cranberry deliciousness!!! Very rich, yet with a tart touch that gives it a spectacular taste!!! #cranberry #delicious #satisfying
Recipe
Ingredients
Cranberry Jam:
• 16 oz fresh cranberries
• 1 cup white granulated sugar
• 1/2 Tbsp vanilla extract
Crust:
• 1½ cups graham cracker crumbs
• ¼ cup brown sugar
• 5 Tbsp butter melted
• 1 tsp vanilla extract
Cheesecake Filling:
• 24 oz cream cheese softened
• ¾ cup heavy whipping cream
• 2 Tbsp sour cream
• 2 eggs
• 1 tsp vanilla extract
• 2 Tbsp corn starch
• ½ cup white granulated sugar
• 1 vanilla bean
White Chocolate Mousse:
• 8 oz baking white chocolate bars (2-4 oz bars)
• 8 oz cream cheese softened
• 8 oz whipped topping like COOL Whip
Candied Cranberries: (Optional)
• 8 oz fresh cranberries
• 1 1/2 cups water
• 1 1/2 cups sugar
• 1/2 cup sugar or super fine sugar
Instructions
• Candied Cranberries (overnight):
• Combine water and 1 1/2 cups of sugar in a sauce pot, over medium heat. Heat the mixture until sugar is all dissolved, while stirring slowly. Take off heat.
• Let the mixture cool a bit before adding cranberries. Add cranberries, stir, cover and refrigerate overnight.
• Drain cranberries in a colander.
• Add 1/2 cup of sugar to a shallow bowl and coat cranberries is sugar. Set aside until ready to decorate.
• Quick Cranberry Jam:
• In a sauce pot, over medium heat, combine cranberries, sugar and vanilla extract. Mix well cook cranberries stirring often. Cook for 12-15 minutes. Take off heat and let it cool completely.
• Preheat the oven to 325 degrees and grease a 9 inch springform pan. You will need a large roasting pan that’s bigger and longer than the springform pan. (I use the aluminum foil disposable ones). If you are not sure about your springform holding up in water, you can wrap the outside of the springform pan in heavy duty aluminum foil from bottom up to the sides. (I recommend wrapping the outside of the springform in foil before adding the crust and cheesecake batter.)
• Crust:
• Mix the graham cracker crumbs, sugar, melted butter, and vanilla. Stir very well, until all incorporated. Press graham cracker mixture into the pan, evenly, all over the bottom and about half way up the side.
• Spread half of the cranberry jam over the crust.
• Cheesecake:
• Start beating cream cheese and sugar on medium-high speed until smooth, about 2 minutes.
• Add vanilla extract, and sour cream. Mix until combined.
• Add eggs, one at the time, beating after each addition. Scrape sides and bottom of the bowl and beat until all incorporated.
• Lower speed and add corn starch. While on medium-low speed, pour in heavy cream. Mix until all combined, scrape the sides and bottom of the bowl and mix again until smooth.
• Cut vanilla bean lengthwise and scrape out the seeds into the cheesecake batter. Mix well until incorporated throughout.
• Spoon all of the cheesecake batter into the springform, over the jam.
• Place roasting pan into the oven and place the cheesecake springform pan inside the roasting pan. Carefully add water to the roasting pan, about half way up the side of the springform.
• Bake for 70-75 minutes. Turn off the oven and open the oven door half way. Let cheesecake rest for about 10 minutes and take it out of the oven (out of the roasting pan and carefully take off the foil).
• Let it rest for 20 minutes on the counter and then gently run a greased butter knife between sides of the cheesecakes and the springform to carefully separate it. (You don't actually have to take the cheesecake out of the pan until ready to add topping.)
• Cool cheesecake for an hour.
• Spread remaining cranberry jam over the top of the cheesecake. Cover the pan with saran wrap and place the cheesecake in the refrigerator. Refrigerate for at least 4 hours before adding the mousse.
• White Chocolate Mousse:
• Break up white chocolate bars and melt them according the to package instructions.
• Beat cream cheese with an electric mixer for a couple of minutes.
• Drizzle in melted white chocolate while continuing to beat cream cheese. Mix well.
• Fold in whipped topping gently until all combined.
• Spread white chocolate mousse over the top of the cheesecake. You can separate the mousse in two batches and use one batch to decorate with a frosting tip.
• If using candied cranberries, spread them on top of the white chocolate mousse.
Copied from willcookforsmiles.com
You already have the ingredients! ~Super Easy Butterball Cookies~ ASMR Cooking
Super Simple Butterball Cookies! They melt in your mouth and taste buttery. You might have a version of butterball cookies recipe stashed somewhere, but this recipe uses minimal amounts of ingredients you already have handy. No eggs needed! No leavening! It’s the easiest recipe to make in comparison to others for the same cookie. It’s great for holidays, special occasions, or anytime. If you’re making a cookie plate with various types of cookies, this one is a classic one to include. Hope you try it out! The recipe is below. Wishing you Peace Love And Tasty Eats!
Super Simple Butterball Cookies
1/2 cup (8 tablespoons total) softened butter
2 tablespoons sugar
1 teaspoon vanilla extract
1 cup flour
1/2 cup chopped nuts (I used walnuts)
After mixing all the above ingredients, refrigerate dough for 15-30 minutes or until able to easily form dough into marble-sized balls.
You’ll need about 1/2 cup confectioners’ sugar (for coating cookies once baked)
Bake in 350° F oven for 10 minutes until firm, but soft. Do not brown the cookies. Roll in confectioners’ sugar while still warm (after 5 minutes cooled on cookie sheet). For more coverage, roll again once cookies have completely cooled.
Yield: 2 dozen cookies
Enjoy!
-- If you'd like to stock your kitchen with any items (or similar) used in this video, they can be found by clicking on the links below. Thanks for checking them out! :)
KITCHENWARE -
*Clear Glass Dinner Plates - 9 1/4 Set of 4:
* Pyrex Glass Mixing Bowl Set:
*Stainless Steel Wire Whisk - Set of 3 sizes:
*Silicone Spatula Set - 3pc:
*Nonstick Cookie Sheet Set:
*Corelle Pasta Bowl - 2pc Set:
*Corelle 6-oz Ramekin Bowl Set - 8pc:
*Mini Silicone Tip Tongs - 5pc:
*Measuring Cups and Spoons 11-pc Set:
FOOD -
*Vanilla Extract:
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Thanksgiving Q & A!!!
Hey Everyone! I had a ton of Thanksgiving questions come in so I compiled a bunch of them into a Q&A!! Brian let me mic him up so I wouldn't have to fumble around with cards even though he had a really bad cold. I'm adding links to a bunch of my favorite recipes below in case you'd like some Bakesperation! If you have any more questions let me know in the comments!
Chocolate Pie:
Pumpkin Pie:
Pecan Pie:
Apple Pie:
Turkey Cupcakes:
Cornbread Pudding:
Turkey Casserole:
Roasted Brussels Sprouts:
Butternut Squash Mac and Cheese:
Roasted Vegetable Salad:
Cheesey Biscuits with Fried Sage:
Sweet Potato Casserole:
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How does cocoa powder affect your brownie? press play! #bakingscience #brownie #brownierecipes
Potato Chip Pecan Crunch Cookies for National Potato Chip Day
Did you know that National Potato Chip Day is tomorrow? Me either! But thanks to Melissa in the office, we get to celebrate this fun holiday with this delicious cookie. The ingredients are fairly simple so I hope you will try it. Don't let the crushed potato chips scare you. This recipe can be found in my Volume 2 cookbook on page 48.
Thanks for following! And remember to be salt and light! - Sue
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Healthier Sweet Potato Casserole Video 2
4 Big Large Sweet Potatoes- Baked in the skin,then take off skin when done cooking,and just you the sweet potato and mash it)
2 tablespoons Butter
1 teaspoon Cinnamon
1/2 cup unsweetened silk vanilla almond yogurt
1/2 teaspoon vanilla extract
2 to 3 tablespoons of whipping cream
pinch of salt
2 tablespoons Sukrin Gold Brown Sugar(you can put more if you want it sweeter)
1 beaten egg
Topping:
2 cups whole Pecans
2 tablespoons Sukrin Gold Brown Sugar(you can put more if you want it sweeter)
1/2 cup carb quick
1 teaspoon Cinnamon
1 tablespoon Butter
NOTE: 4 cups Butternut squash (peeled, cubed),1 medium head Cauliflower (chopped into florets),and steam and all pureed(if you don't want to use sweet potatoes)
Put all topping ingredients into food processor or mini chopper and pulse till crumbs ,and set aside.
Next put mashed sweet potatoes ,butter, sukrin gold brown sugar, salt, yogurt ,salt, vanilla, cinnamon in a large mixing bowel and mix.
Next add whipping cream ,beaten egg ,and mix till everything is combined.
Put filling into a sprayed or buttered 2 qt. baking pan. Spread out evenly.
Top with the topping evenly.
Bake in a preheated 350 degree oven for 30 to 40 minutes.
Note I didn't use all the topping!
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Sara Potter
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