Pumpkin Cheesecake with Salted Caramel Sauce

What is the best part of the holidays? Family, friends and FOOD of course! I love that I get to indulge in the deliciousness of the holidays a little early since I like to post the holiday recipes before the holidays arrive. This time around I wanted to create a dessert recipe that would be an exciting twist on a classic. I just have to say it, this cheesecake is dee-vine! Just imagine your favorite pumpkin pie meets a fluffy, rich cheesecake and then it's generously covered in salted caramel sauce and finished with sweetened whipped cream. Yeah, almost to good to be true. I don't know that I'm going to care much about pumpkin pie during the holidays anymore, this has definitely stolen its limelight for me. Start the holidays out right, with a gourmet and autumn inspired cheesecake! Enjoy!

Pumpkin Cheesecake with Salted Caramel Sauce
Yields about 10 servings
Ingredients:
1 3/4 cups crushed graham crackers (from 14 sheets)
1/3 cup packed light-brown sugar
6 Tbsp salted butter, melted

3 (8 oz) pkg cream cheese, softened (I recommend using Philadelphia)
1 cup packed light-brown sugar
1/2 cup granulated sugar
3 Tbsp all-purpose flour
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1 1/2 cups pumpkin puree
1 1/2 tsp vanilla extract
2 large eggs
3 large egg yolks

topping:
caramel sauce, store bought or homemade, recipe follows 
coarse sea salt
sweetened whipped cream, for serving (optional)

Directions:
To prepare crust: Preheat oven to 350 degrees. In a large mixing bowl, mix together crushed graham crackers and light-brown sugar (being sure to break up any clumps of the brown sugar). Pour in melted butter and mix until mixture is evenly coated. Firmly press mixture into the bottom and sides of a 9-inch spring-form pan coming within about 1-inch of the top edge. Bake in preheated oven for 8-9 minutes until lightly browned. Remove from oven and allow to cool while preparing filling. Reduce oven temperature to 325 degrees.

To prepare filling: In a large mixing bowl, using an electric hand mixer set on low speed, blend together cream cheese, light-brown sugar and granulated sugar until smooth, about - 30 seconds. Mix in flour, cinnamon, nutmeg and ginger. Add in pumpkin and vanilla and mix on low speed just until combined. Add in whole eggs one at a time, mixing after each addition just until combine, then add in egg yolks and mix just until combine. Lift and tap mixing bowl against the counter several times to release air bubbles from mixture. Pour mixture into graham cracker crust and bake in preheated oven (325 degrees) for 1 hour, then turn oven off and allow cheesecake to rest in oven 25 - 30 minutes (without opening oven door). Remove from oven and allow to cool 15 minutes, then cover with plastic wrap and chill 5 hours. Slice and drizzle each serving with a generous amount of caramel sauce, sprinkle with a pinch of coarse sea salt then top with optional sweetened whipped cream. Store in refrigerator in an airtight container.

Caramel Sauce

Ingredients:
1 cup granulated sugar
1/4 cup water
1/4 cup salted butter
2/3 cup heavy cream

Directions:
Gather all of your ingredients and have them nearby ready to add to the mixture as needed. In a heavy-bottomed 3 quart saucepan, heat sugar and water over moderately high heat whisking constantly to dissolve sugar. Once mixture reaches a boil, stop whisking and allow mixture to boil until it reaches a dark amber color, carefully swirling pan occasionally. Once mixture reaches a dark amber color, immediately add butter and whisk until butter has melted then immediately remove from heat. Wait 3 seconds then carefully pour in cream and immediately whisk to combine (it will bubble vigorously). Whisk until mixture is smooth. Allow caramel to cool several minutes then pour into a glass jar to cool completely.

Recipe Source: Cooking Classy

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Cheesecake Swirled Lemon Butter Cake

Cheesecake collides with lemon butter cake and creates this rich, creamy, lemony, dense and irresistible cake that won't easily be forgotten. This cake is full of that fresh, zesty lemon flavor and with its cheesecake combination its sure to satisfy that decadent dessert craving. There are several ways to serve this cake which I listed below. You could even come up with your own variation, maybe something blueberry or coconut. Anyway you serve this cake, at room temperature or chilled, with or without sweetened whipped cream or simply with a generous dusting of powdered sugar, I think you are really going to enjoy this recipe!

Cheesecake Swirled Lemon Butter Cake
Yields about 10 servings


Ingredients:
8 oz cream cheese, softened
1/3 cup granulated sugar
1/4 cup sour cream
2 Tbsp heavy cream
1 egg yolk
1 Tbsp lemon juice
1 tsp lemon zest


1 cup all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
2/3 cup granulated sugar
1/2 cup butter, softened
1 large egg
1/4 cup sour cream
3 Tbsp lemon juice
1 1/2 tsp lemon zest
1 tsp vanilla extract


Directions:
Preheat oven to 325 degrees. In a mixing bowl, using an electric hand mixer on medium speed, whip together cream cheese and 1/3 cup granulated sugar until fluffy and smooth, about 2 minutes. Stir in sour cream and heavy cream. Add in egg yolk, 1 Tbsp lemon juice and 1 tsp lemon zest and mix until combine, set aside. 
In a separate mixing bowl, whisk together flour, baking powder, baking soda and salt, set aside. In another mixing bowl, using an electric mixer, whip together butter and 2/3 cup granulated sugar until pale and fluffy. Stir in egg. Mix in sour cream, lemon juice, lemon zest and vanilla extract. Add in dry ingredients and mix just until combine. Pour cake batter into a buttered 9 inch springform pan and spread mixture into an even layer. Pour cream cheese mixture over cake batter layer and spread cream cheese mixture into an even layer (you don't need to swirl the cake, it did it on it's own while baking). Bake in preheated oven for 35 - 40 minutes until edges are golden and toothpick inserted into center comes out clean. Allow to cool before cutting into slices.
I tried serving and eating this a few different ways:
1. Serve warm garnished with lots of powdered sugar
2. Allow to cool at room temperature 30 minutes, then cover and chill 1 hour. Slice and serve with sweetened whipped cream and optional fresh raspberries.
3. Allow to cool at room temperature 30 minutes, then cover and chill 1 hour. Slice and serve with raspberry sauce and sweetened whipped cream.

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Oreo Cheesecake Bites (a no bake recipe)

I'm in love with the cheesecake bites lately, can you tell =)? Three cheesecake bite posts in a row. Hopefully that will give you an idea of just how simple and incredible these are. These are dangerously delicious! Who doesn't love an Oreo cookie? Then you add a creamy, dreamy, no bake Oreo cheesecake mixture on top that. Yeah, like I said, dangerous! If you are someone that likes an easy, basically cheater recipe then this is for you. You don't need to be a fancy cook to be able to make these delightful treats, but you can fool people into thinking you are with how amazing they taste. Be the hit of the next party when you show up with these! Enjoy!

Oreo Cheesecake Bites

Yields about 30

Ingredients:

33 Oreos, divided

4 oz. cream cheese, softened

1/4 cup powdered sugar

1/2 tsp vanilla extract

1 cup heavy cream

3/4 cup milk

1 (3.4 oz) pkg cheesecake flavored instant pudding mix

30 mini Oreos

Directions:

In a mixing bowl, using an electric hand mixer, whip together cream cheese, powdered sugar and vanilla until smooth. Using a wire whisk, stir in cream, milk and instant pudding. Whisk mixture for about 2 - 3 minutes until very thick. Freeze mixture for 5 minutes. Meanwhile, place 3 large Oreos in a ziploc bag, seal bag and crush Oreos finely using a rolling pin (alternately you can do this in a food processor). Stir crushed Oreos into cheesecake mixture. Pipe cheesecake mixture over 30 large Oreos, then top each one with a mini Oreo. For best result serve immediately (store in refrigerator if not used immediately).

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July 4th Cheesecake Bites (a no bake recipe)

I was so excited about this recipe that I wanted to make the July 4th version right away. So here they are... (It's never to early to start planning, right? =))

July 4th Cheesecake Bites
Yields about 28


1 Recipe Cheesecake Bites, recipe found here
1/4 cup seedless raspberry jam
28 fresh blueberries


Directions:
Follow directions listed using 1/4 cup raspberry jam (for the jam called for) and top each mini cheesecake with a fresh blueberry. For best results serve immediately. 
Note: for best results when cutting the graham crackers, if you open the package a day or two before cutting them you should have less breakage. You can use an unopened package you will just have more of them break when cutting, but you can always save the broken ones to make a graham cracker pie crust in the future.


Recipe Source: Cooking Classy

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Mini Cheesecake Bites

Mini cheesecake desserts in 15 minutes, yes please! This is one of those uh oh recipes for me =). I created it because if you haven't noticed I LOVE cheesecake and I wanted a simpler, ready to enjoy sooner cheesecake recipe. Yes those New York style cheesecakes are utterly amazing but sometimes I just can't wait for it to bake and hour then chill eight hours to dive in and enjoy it. These are ready to eat in about 15 minutes! Hence why I said this is an uh oh recipe for me. They are dangerously delicious and so incredibly simple to make. I'm sure I will be making them a bit too often. These would be so fun for parties. I know I will be making them for July 4th using raspberry jam and garnishing them with blueberries. 
This recipe is so versatile, you can switch up the pudding flavor (I want to try white chocolate and chocolate next). You can use your favorite type of jam/berry syrup or even omit it and just use berries. You could drizzle with caramel ice cream topping or melted chocolate rather than using jam and garnish it with chocolate slivers. You could even do an Oreo cheesecake version by adding crushed Oreos to the cheesecake mixture and then garnishing them with a mini Oreo (you could even use a regular size Oreo in place of the graham cracker). You could do a lemon or lime version by adding in a little bit of lemon/lime zest and juice to the pudding and garnishing them with mini lemon/lime wedges. I would like to try a Nutella version sometime too. You see what I mean there are endless possibilities, so have fun and create your own version. Enjoy!

 Unprofessional I know, all I had on hand was frozen berries but I wanted you to have an idea at least of what they look like with the berries. Fresh would be best if you have them.

Mini Cheesecake Bites
Yields about 28


Ingredients:
4 oz. cream cheese, softened
1/4 cup powdered sugar
1/2 tsp vanilla extract
1 cup heavy cream
3/4 cup whole milk
1 (3.4 oz) pkg cheesecake flavored instant pudding
14 graham cracker sheets (plus some extra, it's likely some will break when cutting)
1/4 cup seedless jam of your choice*
Raspberries, blueberries or diced strawberries, for garnish (optional)


Directions:
In a large mixing bowl, using an electric mixer, whip together cream cheese, powdered sugar and vanilla until smooth, about 1 minute. Using a wire whisk, stir in cream, milk and instant pudding. Whisk mixture for about 2 - 3 minutes (by hand) until very thick. Place mixture in the freezer for 5 - 10 minutes while you prepare the graham cracker circles. 
Break graham cracker sheets into halves, then using a metal 2 1/4" circle cookie cutter or fondant cutter, cut crackers into circles. Remove cheesecake mixture from freezer and using a large spoon stir until nearly smooth (to remove the little lumps), about 30 seconds. Pipe cheesecake mixture over graham cracker circles, drizzle with seedless jam and top with optional berries. Store in the refrigerator (note: for best results drizzle jam just before serving).


*see post above for additional drizzling and topping ideas.

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Sugar Cookie Squares with White Chocolate Raspberry Cheesecake Frosting

I just can't get enough of the sugar cookie squares! Yesterday I was making the original Sugar Cookie Squares with Vanilla Frosting and was thinking of what other combinations would be good with these squares. The best that came to mind, these Sugar Cookie Squares frosted with decadent White Chocolate Raspberry Cheesecake Frosting. They basically melt in your mouth while the combinations of sweet yet tangy cream cheese with natural berry goodness tantalize your taste buds.  White Chocolate Raspberry Cheesecake is one of my favorite desserts so I thought this would be a great combination of cookie and cheesecake. Let me tell you it most definitely is!  The great thing about these is that you get the cheesecake flavors without waiting 9 hours for a cheesecake to bake then set in the refrigerator.  The cookie portion of this recipe is so incredibly simple, that is one other reason it's one of my favorites to do variations on.  I hope you enjoy this version as much as I do!

Also, this frosting would be incredible on a vanilla, chocolate or angel food cake, just keep in mind it has a slightly runnier consistency than your average butter cream frosting  so it not ideal for piping.

Sugar Cookie Squares with White Chocolate Raspberry Cheesecake Frosting
Yields 24 squares


Ingredients:
1 recipe sugar cookie squares (cookie portion only, omit Vanilla Frosting), found here
White Chocolate Raspberry Cheesecake Frosting, recipe follows


Directions:
Prepare cookies according to directions listed and allow to cool completely.  Frost with White Chocolate Raspberry Cheesecake Frosting (note: for cleaner cutting, if desired, cover pan with plastic wrap and freeze bars for 15 minutes to help frosting set). Cut into squares and store cookies in an airtight container.


White Chocolate Raspberry Cheesecake Frosting


Ingredients:
6 oz. cream cheese, softened
3 Tbsp butter, softened
1/2 cup white chocolate chips (or vanilla chips)
1 Tbsp cream
3 cups powdered sugar
3 Tbsp raspberry puree*


Directions:
In a large mixing bowl, using an electric mixer, whip together cream cheese and butter until smooth and fluffy.  In a microwave safe bowl, combine white chocolate chips and cream, melt mixture in the microwave on 50% power in 30 second intervals, stirring after each interval until melted and smooth.  Add melted chocolate mixture to cream cheese mixture and blend together with electric mixer until well combine.  Add in powdered sugar and mix until well blended.  Fold in raspberry puree.


*This is about 3/4 cup fresh or frozen raspberries processed in a food processor.  Note, if you are using frozen raspberries measure them before thawing, then thaw and process in the food processor.


Recipe Source: Cooking Classy

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Raspberry Cheesecake Stuffed French Toast

Are you looking for a fanciful, romantic and even glamorous breakfast to serve to a friend or loved one this Valentines Day?  Want to make someone feel like they are royalty =)?  Then all you have to do is prepare this exquisite, yet simple dish and serve it to that someone for breakfast in bed on a tray (or even cookie sheet) that you've decorated with a single fresh flower that you "borrowed" from the neighbors flower garden (I'm totallly kidding), along with a tall glass of freshly squeezed orange juice that you squeezed by hand with love (aww... Valentines is so cheesy :). 

I adore this french toast, not just love, adore!  I created this recipe because I'd been making banana stuffed french toast for many years and wanted to switch it up a bit (I will post the banana stuffed french toast recipe sometime in the near future).  It's safe to say this is gourmet french toast, but not the gourmet thats like one string bean topped with a sliver of moldy "gourmet" cheese followed by some unknown meat and a drizzling of strange looking and smelling sauce.  This is the gourmet like, tastes incredible, looks incredible and makes you feel incredible gourmet =). 

Also, if you'd like to decorate your plate with the strikeingly fancy red dots, simply fill a clean medicine syringe with seedless raspberry jam (I strained the seeds from my jam with a fine mesh strainer) then pipe small drops along the edge of the plate.

I've mentioned in a previous post but I have to mention it again in case you missed it, here is the link to my favorite raspberry jam.  I made it this past summer, thankfully I made half a freezer full. It's so good I could eat it like soup.  I never knew the less sugar recipe would be better than the average but I promise it is.  Anyway, that's the jam I use in this recipe and I don't strain the seeds because I don't mind them.  Enjoy, and have a fun Valentines Day!

You may also like to try my White Chocolate Raspberry Cheesecake, decadent and beautiful.



Raspberry Cheesecake Stuffed French Toast

Yields 10 slices

Ingredients:

2/3 cup Neufchatel Cheese or 1/3 less fat Cream Cheese (about 5 oz)

1/2 cup raspberry jam, seedless if preferred
1/2 cup buttermilk

1/2 cup milk

5 large eggs

2 Tbsp all-purpose flour

1/8 tsp baking powder

3/4 tsp ground cinnamon

1/8 tsp ground nutmeg

1 pinch salt

1 tsp vanilla extract

10 graham cracker sheets crushed, or 3 cups cornflakes, crushed (I've tried and love both)

10 - 1 1/4" (one and a quarter inch) slices day old french bread

Vanilla Cream Syrup, for serving

sweetened whipped cream, for serving (optional)

Directions:

Preheat a nonstick griddle over medium heat or an electric griddle to 325 degrees. In a mixing bowl, using a fork, combine Neufchatel Cheese and raspberry jam, stir until well combine and nearly smooth (it's ok if theres a few small lumps), set aside.  

In a blender combine buttermilk, milk, eggs, flour, baking powder, cinnamon, nutmeg, salt and vanilla.  Blend on low speed for 10 seconds.   Pour mixture into a shallow bowl, set aside.  Pour crushed graham crackers or corn flakes into a seperate shallow bowl, set aside.   

Make a slit down the center of each slice of bread cutting about 3/4 of the way down (basically your making a butterfly, the bread should be slit down the middle but still connected).   Spread 1 1/2 Tbsp of the raspberry mixture on one side of the inside of each slice of bread where slit was made, then very gently press bread together.  

Butter preheated griddle and dip one side of filled bread into milk/egg mixture (giving it a few seconds to soak up mixture and being carefull not to immerse the center filled with raspberry mixture) then flip and dip opposite side several seconds.  Allow a bit of the excess to drip off then dip and coat both sides in crushed graham crackers. Place coated slice on preheated buttered griddle and cook until golden brown (about 2-3 minutes) then lift french toast with a spatula, butter griddle again and flip french toast. Cook opposite side until golden.  Repeat process with remaining slices of bread.  Serve cooked french toast immediately along with vanilla cream syrup and optional sweetened whipped cream.

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White Chocolate Blueberry Cheesecake

I use to wonder if there was anything better than white chocolate raspberry cheesecake, but I have found it's competitor!  White chocolate blueberry cheesecake.  I've made the white chocolate raspberry cheesecake for years (see the recipe here) because it was my favorite so I just didn't have the desire to try something else.  Last week I decided it was time to give another berry a chance.  This is the second time I have made this cheesecake and I am in love!  The blueberry, cream cheese, and white chocolate mixture is divine!  And the hint of lemon compliments the blueberry so well, it brings out its outstanding natural flavor.  This cheesecake is so simple to make, you start with a pre-made crust so it doesn't get much easier =).  Just be sure to plan in advance because this cheesecake needs 6 hours to chill in the refrigerator to set. Six long hours of patiently waiting to eat this luxurious mouthwatering cheesecake =). 

Want a slice? 

White Chocolate Blueberry Cheesecake

Yields 8 Servings

Ingredients:

1 store-bought pre-made graham cracker crust

1 Tbsp granulated sugar

1 1/2 tsp cornstarch

1/2 cup cold water

1 1/2 cups fresh or frozen blueberries

2 tsp lemon juice

12 oz. cream cheese, softened (1 1/2 pkg.)

1/3 cup granulated sugar

1 egg

1 egg white

1 tsp vanilla extract

1/2 Tbsp lemon juice

1 cup white chocolate chips (vanilla chips)

1/4 cup heavy whipping cream

Directions:

Preheat oven to 325 degrees.  In a small saucepan, whisk together 1 Tbsp sugar and cornstarch until well blended.  Stir in cold water, blueberries and 2 tsp lemon juice.  Cook over medium heat whisking often until mixture begins to boil lightly.  Boil 30 seconds whisking constantly.  Remove from heat and force mixture through a fine mesh strainer into a bowl (to remove blueberry skins), set mixture aside.  

In a large mixing bowl, with an electric mixer, beat together cream cheese and granulated sugar until fluffy, about 1 minute.  Mix in egg and egg white.  Add vanilla and lemon juice.  Set mixture aside.  Combine white chocolate chips and cream in a microwave safe bowl and microwave mixture on 50% power in 30 second intervals, stirring after each interval until chocolate is melted and smooth.  Add melted chocolate mixture to cream cheese mixture and blend until smooth.  

Pour 2/3 cup cheesecake mixture into the graham cracker crust and spread evenly over bottom.  Drizzle with 2 Tbsp blueberry sauce.  Slowly ladle remaining cheesecake mixture over the drizzled blueberry sauce, covering all of the blueberry sauce.  Carefully giggle the pan to even out the top.  Drizzle 1 1/2 - 2 Tbsp blueberry sauce over top (reserve remaining blueberry sauce in refrigerator).  Take a knife and swirl it through the cheesecake to marble blueberry sauce.  

Bake cheesecake in center of the oven for 40 minutes, then turn oven off and leave cheesecake in the oven for 5 more minutes.  Remove from oven and allow to cool then refrigerate cheesecake for 6 hours, until set.  Serve slices with remaining blueberry sauce.

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White Chocolate Raspberry Cheesecake

It's always such a pity to cut into this cheesecake... but, oh so worth it! You won't be able to stop with just one slice!

I had to take a picture of my slice because this hasn't ever happened when I've cut it before. You'll notice one of the hearts hanging over the side, I love art and this was a little piece of art to me and I had to share =).

For White Chocolate Raspberry Cheesecake recipe click here

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White Chocolate Raspberry Cheesecake

Is there a more indulgent, decadent, comfort food that cheesecake? Yes! White Chocolate Raspberry Cheesecake =). You would never believe this cheesecake is actually very simple to make! You don't even need a springform (cheesecake) pan! You can create your own little piece of art with a few simple tools (aka my secret weapons =). You will need a clean medicine syringe (preferably 2 tsp size, I always just ask for one at the local pharmacy, they're free) and a toothpick or a sharp pointy knife. Also, you will need a fine mesh strainer. When I first started making this cheesecake I didn't even own one. I decided I needed to purchase one for this cheesecake. So I invested in one, it was a well worth the cheap investment! They are only about $10-$15 at a local supermarket.

When I first started making this cheesecake, about 5 years ago, I used to just randomly swirl the cheesecake. Then I got a brilliant idea... to fancy it up! I love all the artistic work of fine pastry chefs and I noticed how the heart is a big thing. So I had to try this, and ever since it's been my go to swirled cheesecake! This cheesecake will need time to set in the refrigerator so plan accordingly. If you are searching for that dessert to bring to the Thanksgiving or Christmas gathering that will get that "Wow! How did you do that?" factor without hours of hard work, then this is definitely the dessert you will want to make! Not only does it look delicious, it tastes equally delicious! The combination of white chocolate and raspberry is luxurious! Not to mention the rich flavor that comes from the chocolate crust. And I know, I know, your probably thinking, a pre-made store bought crust?! I figure if its already going to use the processed cookies then you may as well just get the pre-made crust. Besides, it's one of the things that makes this cheesecake so simple and it saves some prep time! But if you're a pre-made "snob" (like I am most of the time =) then feel free to make it in a spring-form pan, just double the cream cheese mixture and raspberry mixture and use your own chocolate wafer crust recipe.

Don't worry about trying to make the heart swirl perfect. I get irritated every time I make it with some part of the swirl. Like this time for example, I was so frustrated because the swirl was off center and some of the hearts were too lop-sided. It will never be perfect =). Have fun making it and don't stress too much about the look, art is never pefect, it's unique!

Also, this dessert makes for an amazing holiday gift to friends and family. I gave them out last year to family and friends and everyone was delighted!

Enjoy! Happy Holidays!! From my kitchen to yours ~ Jaclyn

Piped circles

White Chocolate Raspberry Cheesecake

Yields 8 servings

Ingredients:

1 store-bought pre-made oreo crust (save the lid)

1 Tbsp granulated sugar

1 1/2 tsp cornstarch

1/3 cup cold water

1 1/2 cups fresh or frozen raspberries

12 oz. cream cheese (1 1/2 pkg.), softened

1/3 cup granulated sugar

1 egg

1 egg white

1 tsp vanilla extract

1/2 Tbsp lemon juice

6 oz. white chocolate, chopped or 1 cup white chocolate chips

1/4 cup heavy whipping cream

Directions:

Preheat oven to 325 degrees. In a small saucepan, whisk together 1 Tbsp granulated sugar and cornstarch until well blended. Stir in cold water and add raspberries. Cook over medium heat whisking often, until raspberries break down and sauce thickens, about 5 minutes. Remove from heat and force sauce through a fine mesh strainer into a bowl to remove seeds, set aside.

In a large mixing bowl, with an electric mixer, beat together cream cheese and granulated sugar until fluffy, about 1 minute. Mix in egg and egg white. Add vanilla and lemon juice. Set mixture aside.

Melt white chocolate with cream in a double boiler until melted and smooth, or melt in a microwave safe bowl in the microwave on 50% power in 30 second intervals, stirring after each interval until melted and smooth. Add melted chocolate mixture to cream cheese mixture and blend until smooth.

Pour 2/3 cup cheesecake mixture into the oreo crust and spread evenly over bottom. Drizzle or spoon with 2 Tbsp raspberry sauce. Slowly ladle remaining cheesecake mixture over the drizzled raspberry sauce, covering all the raspberry sauce (you just don't want it to show through). Swirl cheesecake with a toothpick or knife (your just swirling that inside layer of sauce for now, be careful not to let the sauce show through). Carefully giggle the pan to even out the top. Now, fill a clean medicine syringe with raspberry sauce and begin to pipe small circles in a swirl pattern over cheesecake. Take a toothpick or sharp pointy knife and beginning with the center circle, run the toothpick through the center of each heart (don't lift the toothpick out until you finish the last circle).

Bake cheesecake for 40 minutes, then turn oven off and leave cheesecake in the oven for 5 more minutes. Remove from oven and allow to cool. Cover with saved lid and refrigerate until fully set about 6 hours. Top slices with remaining raspberry sauce and optional sweetened whipped cream (for extra indulgence =).

A great holiday gift!

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