Tag Archives: Cheesecake

Saturday Selections: Championship Dip Duo

Well folks, this is my last Saturday Selection of the football season.

I know, I know. Wipe your tears away.

I am leaving you with something very exciting to graze on during the big game on Monday night.

A little duo of dips if you please.

One is for the Tide. The other for the Tigers.

The Alabama side is a sweet white chocolate cheesecake dip with a raspberry topping.

It is a rich cream cheese and marshmallow fluff mixture studded with white chocolate chips and slathered with a sweet/tangy raspberry preserve.

The LSU side is a decadent blueberry cream cheese dip topped with apricot preserves.

The sweet blueberries pair so well with the tangy cream cheese. And don’t they make the prettiest purple?

I loved serving them together so you could go back and forth between the two.

It is kind of hard to tell, but I was trying to mound the dips into the shapes of little footballs so that we could make sort of a competition between the two. You know, whichever dip made it to the end zone first would win or something cheesy like that. But I would not recommend serving it that way. The blueberry dip was a bit too soft to stay formed and it kind of started making a mess all over the board. When I make these again on Monday, I think I am going to swirl the preserves into the dips.

And even though I am supposed to be partial to the Alabama side, I couldn’t tell you which one is my favorite if you held tickets to the game itself in front of my face.

…haha I’m just kidding…if you were trying to give me tickets I would totally make up an answer so I could go to the game.

But whatever I said would be a lie because the one I liked best was the one I had in my mouth at the time.

We served these up with graham cracker sticks, Nilla wafers, and pretzels.

Please, please, please promise me that you will try the Alabama dip with a pretzel. It really brings out the white chocolate. Crazy good.

Alabama Cheesecake Dip

8 oz cream cheese, softened

1 cup marshmallow fluff

1/2 cup white chocolate chips

1/3 cup raspberry preserves

1/4 teaspoon water or lemon juice

Combine cream cheese and marshmallow fluff in a medium bowl.

Fold in white chocolate chips.

Keep in refrigerator until ready to serve.

Before serving, top with raspberry preserves thinned out with water or lemon juice.

LSU Blueberry Cheesecake Dip

8 oz cream cheese, softened

1 cup blueberries (frozen is fine, just thaw before blending)

1/2 cup powdered sugar

1/2 teaspoon vanilla

1/3 cup apricot preserves

In a food processor combine cream cheese and blueberries until smooth.

In a medium bowl combine blueberry cream cheese with powdered sugar and vanilla.

Keep in refrigerator until ready to serve.

Before serving, top with apricot preserves.

(and P.S. Roll Tide!)

Cheesecake Stuffed Red Velvet Cupcakes

Yes. You read that correctly.

I had a life changing experience a few weeks ago at an Iron Bowl get together. My new culinary BFF (hi, Jessica!) made some amazing cupcakes that had a pumpkin pie in the center.

A pumpkin pie.

In the center of a cupcake.

It was incredible. The pie was velvety and the cake was nice and tender. But probably the most surprising part was how it all made for one cohesive bite. It was a fantastic dessert experience.

I was inspired.

But what pie/cupcake combo do I choose?

Ding! Ding! Ding! We have a winner!

Look, people, I know it is scary. The calories, the time…the calories. But look. ‘Tis the season, right? If Christmas is good for nothing else, it is good for stuffing your face with insane treats so that you can feel bad about yourself later.

And if you are really scared to have these in your house, you could always make them, eat one, and then give them to your neighbors. You know the neighbors that you are trying to bribe with sweets so that they will love you forever and maybe remember that you have babies who go to bed early so maybe they shouldn’t leave their dogs outside in the cold so that they bark incessantly and wake said babies up, and besides that’s mean to the pets that you supposedly love anyway.


Oh wait, that’s just my neighbors?

Oh…well…let me get back to these cupcakes that you are going to make for you and yours.

Like I said, they do take a little bit of time to throw together but they are COMPLETELY WORTH IT. So let’s get to it.

First off, you need to make your cheesecakes. I just ripped off the filling from my Snickerdoodle Cheesecake Bites, but instead of the shortbread crust, I went with a more traditional graham cracker thang.

Simply crush up a few sheets of graham crackers and then stir in some melted butter and sugar. Then press a little bit of the mixture into the bottoms of a mini muffin pan. Top it off with some spoonfuls of the cheesecake batter and bake it for about 20 minutes. When they are done, let them cool on the counter, and then place the pan into the freezer for about an hour so that they are super easy to pop out of the tin. Trust me on this one. If you skip this step you will be fraught with heartache and cheesecake crumbs everywhere.

When the cheesecakes are nice and frosty, you can go ahead and make up the cake batter.

Then fill the cupcake liners just slightly less than half way full, and place a cheesecake inside each one.

Then pour cupcake batter over the cheesecakes to fill up the papers.

Bake them up and let them cool completely before frosting them. I always use Paula Deen’s Cream Cheese Frosting recipe. It is no fail, rich, and delicious. And frankly, I don’t really see any reason to try to improve upon it.

So there you have it. Cheesecake and red velvet cupcakes. Hey, think about it like this, this will make one less desert that you have to pick and choose from at your next party.

Cheesecake Stuffed Red Velvet Cupcakes

Makes 12 cupcakes


1/2 cup graham cracker crumbs (3 sheets)

1 1/2 tablespoons butter, melted

1/4 cup + 2 tablespoons sugar, divided

6 oz cream cheese, softened

1/4 cup sugar

1/4 cup plain Greek yogurt

1/4 tablespoon vanilla

1 egg

Preheat oven to 350.

Combine graham cracker crumbs, butter, and and 2 tablespoons sugar in a small bowl and press into the bottoms of a well greased mini muffin tin. Set aside.

In a mixer, beat together cream cheese and 1/4 cup sugar.

Stir in yogurt, vanilla, and egg.

Spoon onto graham cracker crumbs and bake for 20 minutes.

Let cool to room temperature and place in the freezer for at least one hour.


1 cup sugar

1/2 cup butter, softened

2 cups all purpose flour

2 tablespoons cocoa powder

1 teaspoon salt

1 teaspoon baking soda

2 eggs

1/4 cup plain Greek yogurt

1 teaspoon vanilla

1 cup milk

1 oz (fluid) bottle red food coloring

Preheat oven to 350.

Cream butter and sugar until fluffy.

Meanwhile, in a large bowl whisk together, flour, cocoa powder, salt, and soda. Set aside.

Blend egg, yogurt, and vanilla into butter and sugar mixture.

Alternately stir in flour mixture and milk, beginning and ending with the flour mixture.

Stir in red food coloring.

Pour batter into lined cupcake tins slightly less than halfway full.

Place a mini cheesecake into batter.

Cover with batter to fill the tins.

Bake for 20-25 minutes, until an inserted toothpick comes out clean.

Let cool completely before frosting with a cream cheese icing.

Woops….looks like I’ll be listening to the neighbor’s dogs barking again for the next year too.

Snickerdoodle Cheesecake Bites

Holy. Crap. Balls.

(Yeah…I said crap and balls on a food blog.)

These might be the most ridiculously delicious things I have ever made.

All I can say is that Snickerdoodles may be my new obsession.

And here is a little trivia fact about me. I had my very first Snickerdoodle about a month ago.

Crazy huh?

Ok here is the deal. Now I would never say that I don’t have a sweet tooth, but it is very specific. And the specificity is that I want chocolate baked goods. If you have chocolatey cookies, brownies, cakes, or pies, I am there. All that other stuff I just ignore while wiping chocolate crumbs from my chin.

So here is what always happened in my mind every time I was offered a Snickerdoodle:

OMG yum! A cookie with Snickers in it?? I can’t wait to try that!

Oh wait what?

It’s just some sort of janky sugar cookie with cinnamon on it?

Ummmm…what kind of sick joke is that to play on somebody?

Ugh! Now I am sooo craving a cookie with Snickers.

And so continued my unfair prejudice towards Snickerdoodles, and the reason I never tried one.

But it’s cool now.

Snickerdoodles and I have kissed and made up.

Oh boy have we.

I mean, can you imagine?

Soft, rich sugar cookie covered in spicy-sweet cinnamon sugar. A slightly tangy, velvety layer of cheesecake. All combined into one perfect, scrumptious bite, after being nearly sprinkled to death again with more cinnamon sugar.

You can almost taste it can’t you?

Oops. Hey. You got a little pool of drool on your keyboard there.

Here. Let me just give you the rundown on this recipe so you can have some for real.

It all begins with a basic sugar cookie dough: flour, sugar, butter, egg, and leavening stuff.

Cream together the sugar and butter. Then add in the egg. And then the flour and baking soda that you stirred together.

When this is combined, plop it into a greased pan. The dough is super soft and and sticky, but don’t worry about it. Just use the back of a spoon to gently work it down and around the pan.

Now I know that you are thinking that this is the perfect job for The Dude and you are figuring you are about to get a picture of her with messy hair and a giant spoon, pushing on the dough.

Well, normally you would be right, except that she was playing sooooo nicely by herself while I was making the crust.  I’m not entirely sure what the game was, but I heard a lot of  “Yayyyy!!! Super slide!!!” coming from the den.

You know that old saying, “Let a sleeping dog lie?” Well, I have one a like to say: “Let a playing Dude play.”

…and speaking of dogs, did I ever mention that I have one? Yeah. Her name is Tela, and she apparently enjoys the sugar cookie dough because she definitely came sniffing around when I was putting the dough into the pan.

Sorry girl, no dough for you.

But back to the cookie crust. It’s time to pour on the delicious cinnamon sugar!!!

Bake this for 20 minutes.

While it bakes, clean out your mixer and prepare the cheesecake portion.

Beat together the cream cheese and sugar. Then add in the egg, vanilla, and Greek yogurt. Now, I swear that I am not trying to pull anything on you here. Yes, Greek yogurt is a healthier choice than sour cream, but lets be honest, we are making a cookie and topping it with a cheesecake. This is not a time to think about being healthy. I just don’t keep sour cream in the house. But Greek yogurt is a staple and pretty much tastes the same. If you wanna use sour cream, you definitely should.

Of course, just as I was scraping the sides of my bowl down, The Dude (she already has a highly sensitive batter radar) meandered back through the kitchen.

“Mommy can I have a taste?”

“Sorry, baby, this has raw egg in it.”

“Awwwww man!”

And off she ran to play again.

When the cookie comes out of the oven, gently poke it all over with a fork, just to help it not be so puffy, and let it sit for about ten minutes or so, just to let it cool down a little bit before you pour on the cheesecake batter.

Now spread the cheesecake batter over the cookie.

Sprinkle on the remainder of the cinnamon sugar.

Bake for 35 minutes.

Let it sit on the counter to cool for about an hour and a half, and then cover it and transfer to the fridge to chill for at least three hours before serving.

Now, I know that these four and half hours are going to be tough (especially considering the warm cinnamon sugar smell that will have permeated every corner of your house), but you can make it through.

Trust me. I’ve been there.

But one thing you can do to distract yourself, is to head over to YourWeeklyPicks.com to decide which teams you are pickin’ for this weekends’ games. Go sign up! It’s gonna be fun!

And don’t forget to check back here on Saturday. My first Saturday Selection is easy, tasty, and themed after my alma mater.


Well you are just gonna have to wait.

But it’s cool, ’cause you have Snickerdoodle Cheesecake to eat anyway.

Snickerdoodle Cheesecake Bites

For crust:

1 stick of butter softened

3/4 cup sugar

1 egg

1 cup all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cinnamon sugar mixture (recipe below)

Preheat oven to 350.

In a medium size bowl, mix together flour, baking soda, and salt.

Beat butter and sugar together in mixer on high until well combined.

Stir in egg.

Add in flour mixture until well combined.

Turn out onto a greased 8″ square pan and smooth into pan with a spoon.

Sprinkle on cinnamon sugar mixture.

Bake for 20 minutes.

Poke holes with a fork to reduce puffiness.

For cheesecake:

12 ounces softened cream cheese

1/2 cup sugar

1/2 cup plain Greek yogurt

1 egg

1/2 tablespoon vanilla

1/2 cinnamon sugar mixture (recipe below)

Cream together cream cheese and sugar until smooth and fluffy.

Stir in remaining ingredients until well combined.

Pour onto cooked crust and sprinkle with remaining cinnamon sugar.

Bake for 35 minutes (also at 350).

Let cool on counter for about an hour and half (to room temperature). Then place in the fridge for at least 3 hours.

Cut into 1 inch cubes with a serrated knife, wiping off frequently.

For cinnamon sugar topping:

1 tablespoon cinnamon

3 tablespoons sugar

Stir to combine

Um….you’re droolin’ again….