Sopapilla Cheesecake Bars

It's still quite warm (HOT!) here in Texas, but I wanted to set a table outside. 

Instant Pot Cheesecake Bites

 Let's enjoy a mini treat today by the sound of my mini waterfall in my garden.  I hope you all had a wonderful Mother's Day!

 This pretty teacup was one of my mom's.  Isn't it beautiful?

 This one was one of my mom's, too, and was painted by my late Great Aunt Kitty's painting teacher. 

 My mom made me the necklace in this photo.  She loved making jewelry.  I miss talking to her everyday and we always laughed like crazy together, like only a mom and daughter can. 

 I wanted to show  you one of my containers that I have hanging on my fence.  Isn't it cheerful?

 My daughter gave me this azalea topiary for Mother's Day of 2019.  I kept it outside all year and it graced me with beautiful blossoms this spring.  The blooms are long gone now, but I hope it blooms again next year.

My oak leaf hydrangea is looking spectacular right now.   

Yield: 7

Author: Made in Kitty's Kitchen

Instant Pot Cheesecake Bites

I needed to use up 4 ounces of cream cheese and made these delightful little morsels.

Ingredients:

• Crust:
• about 3 rectangle graham crackers (you need about 1/4 cup).  I used chocolate graham crackers
• 1/2 tablespoon sugar
• 1 tablespoon melted butter
• Filling:
• 4 ounces of room temperature cream cheese
• 2 tablespoons sugar
• 1/2 teaspoon vanilla
• 1 egg yolk
• topping of your choice, or berries

Instructions:

1. Make the crust: Place the graham crackers into a ziploc bag and mash them with a rolling pin until they are crumbs. This should be about 1/4 cup of graham cracker crumbs. Pour the crumbs into a medium bowl and then stir in the sugar and melted butter. Spray 1 silicone egg bite mold lightly with non stick cooking spray. Then press some of the crumbs into each of the molds. Mash the crumbs down with the back of the spoon.
2. Make the filling: In a medium mixing bowl or in a stand mixer add the cream cheese. Beat it until it is smooth. Add in the sugar and the vanilla. Beat until smooth. Add in the egg yolk and beat until barely incorporated. Spoon the filling into each of the molds evenly.
3. Cook the cheesecake bites: Add 1 cup of water into the Instant Pot liner. Lay a paper towel over the top of the eggs bites molds and then cover tightly with foil. Place one of the molds on top of the trivet.   Lower the trivet with the mold on top into the bottom of the Instant Pot. Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 8 minutes. When the time is up let the pot sit for 10 minutes and then move the valve to venting. Remove the lid. Carefully remove the foil and paper towels from the molds.
4. Refrigerate: Cool the cheesecake bites on the counter for 30 minutes and then place in the refrigerator for another 2-8 hours to set completely.
5. If you wish top the cheesecake bites with some preserves, jam, berries, or pie filling.

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Love Your Creativity Link Party

Meal Plan Monday

Pumpkin Cheesecake

Please join me for some Pumpkin Cheesecake on the patio, while we admire the haunted house that Harper and my son, Mike, put together.

  I made the tea cozy last year with vintage-look fabric that I had bought several years ago. 

Yield: About 8

Author: Kitty

Pumpkin Cheesecake

I adapted my plain Instant Pot Cheesecake recipe in order to make a pumpkin flavored one. I think I like this better than pumpkin pie!

ingredients:

• For the crust:
• 1 cup gingersnaps (I used pumpkin gingersnaps)
• 3 tablespoon butter, melted
• pinch of salt
• For the cheesecake:
• 16 ounces cream (2 blocks) cream cheese (I used Nuefchatel)
• 3/4 cup brown sugar
• 1/2 cup pumpkin puree (freeze the rest)
• 1 teaspoon vanilla
• 2 teaspoons cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 1/4 teaspoon kosher salt
• 2 eggs, at room temperature

instructions:

How to cook Pumpkin Chesecake

1. Make crust:  Spray a 7" springform fan with cooking spray.
2. In a medium bowl, combine crushed gingersnaps, melted butter and salt.   Spread evenly  in the bottom and partially up the side of the pan.  Freeze for 20 minutes, while you prepare the filling.
3. Make cheesecake:  In a large bowl, using a mixer, beat the cream cheese, brown sugar, and pumpkin until light and fluffy.  Add the vanilla, cinnamon , nutmeg, and salt.  Add eggs, one at a time, and beat until just blended.  Don't overmix.  Por batter into springform pan.
4. Pour 1 and 1/2 cups water into IP and place trivet in the bottom.  Wrap the entire pan in foil, covering the top, also.  This will prevent water from falling onto the cheesecake.  Lower the pan on the trivet.
5. Lock the lid in place and select  High pressure.  Set timer for 35 minutes.  Allow the pressure to release naturally.
6. Remove the cheesecake from the IP and carefully remove the foil.  Place in a wire rack and allow to cool for at least an hour.
7. Cover the springform pan with foil and refrigerate for 4 hours or overnight.  Garnish with whipped cream. 

Created using The Recipes Generator

My son, Mike, and Harper had fun putting this together while my youngest son and duaghter-in-law were in NYC for a benefit.  We kept the littles busy with crafts, and activities for three nights and four days.

Harper actually placed all the candies (along with a few nibbles) on to the house. She's very careful and precise!

Hayden loved playing with the homemade play dough, which stays so soft and pliable. 

The weekend before was Hayden's 2nd Birthday Party, which was a theme of ice cream, a favorite of Hayden !

It was such a nice day, that the party was outside.

Here is my son Kevin, with his wife, Kristen, and Hayden and Harper (who changed her clothes mid party!). 

Here we are at the kids' craft table with Cissy, Hayden and Molly, my daughter.

Hayden opened her gifts inside.  My son, Mike, is with us, enjoying the fun time.

I am sharing this with these lovely parties:

Meal Plan Monday

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Love Your Creativity Link Party

Instant Pot Cheesecake

I love to relax on my patio.  Please join me for the most delicious cheesecake from my Instant Pot!  I really couldn't believe how easy, and creamy it was.  Also, it's a much smaller size and perfect for smaller families. 

My Rose Chintz by Johnson Brothers is a favorite teacup of mine.

This cheesecake fits perfectly on a smaller size pedestal cake stand

 My sweet granddaughter, Ella, celebrated her 9th birthday, and I took her out to eat and shopping at Bath and Body, which is a favorite store of hers.  We had such a fun time, and she was as thoughtful and thankful as ever.  

 

 These two little cuties came and spent the night with me.  Their mom brought them these cheerleading outfits from her alma mater. 

 

Yield: 6-8

Author: Kitty

Instant Pot Cheesecake

I adapted this recipe from Delish.com, and wow, is it ever creamy and fabulous! If you haven't tried cheesecake in your instant pot, you might want to give it a try. Using a 7" springform pan makes for a much smaller version, and perfect for a smaller crowd. I don't think I'll ever bake a cheesecake in the oven again,

ingredients:

• For the crust:
• Cooking spray, for pan
• 1 cup graham crackers crumbs (I used vanilla wafer crumbs)
• 3 tbsp. butter, melted
• pinch of salt
• For the cheesecake:
• 16 oz. (2 blocks) cream cheese, softened (I used Neufchatel)
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar
• 1/4 cup sour cream
• 1 tablespoon all-purpose flour
• 1 teaspoon pure vanilla extract (I used vanilla bean paste)
• 1/4 teaspoon kosher salt
• 2 eggs, at room temperature

instructions:

How to cook Instant Pot Cheesecake

1. Make crust: Grease a 7" springform pan with cooking spray. In a medium bowl, combine vanilla wafer crumbs (or graham cracker crumbs), melted butter, and salt and mix until mixture is the texture of wet sand. Spread evenly in the bottom and up the side of the pan. Freeze for 20 minutes.
2. Make cheesecake: In a large bowl using a hand mixer, beat cream cheese, sugars, sour cream and flour until light and fluffy. Add vanilla bean paste (or vanilla) and salt and beat until combined. Add eggs, one at time, and beat until just blended. Don’t over mix. Pour batter into springform pan on top of crust.
3. Pour 1½ cups water into Instant Pot and place trivet in the bottom. Fold a large piece of foil (about 18”) into thirds to make a long “sling,” and lower it into the pot. Put the springform pan on top and fold the sling.
4. Lock the lid in place and select High Pressure. Set timer for 35 minutes. Allow the pressure to release naturally. Remove the cheesecake from the pot using the sling and place on a wire rack to cool for at least an hour.
5. Cover springform pan with foil and refrigerate for 4 hours or up to overnight. Garnish with fresh berries, if desired.

Created using The Recipes Generator

I am sharing this with these lovely parties:

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No-Bake Cherry Cheesecake

I'm in a no-bake mode for our sweltering Texas heat and this cherry cheesecake fits the bill! Although it's technically not a cheesecake, it's what my family has always called it and how it was named on the recipe from long ago.   My table covering is actually an apron from Stephanie, and looks perfect for my cherry theme.  The tea kettle was done by my son, Mike, to resemble a McKenzie-Childs Courtly Check design.

Of course, I had to use my cute cherry teacup that I received from Deborah, which reminds me of an old-fashioned diner and makes me smile.

My youngest son, Kevin, came over when his wife was out of town, and I made his favorite birthday dessert that he's requested every year, since he was little.  Little Harper looks so excited to help blow out the candle, doesn't she?  She takes after her Daddy and loved the cheesecake, too.

 

No-Bake Cherry Cheesecake 

1 8 oz. pkg. cream cheese, softened

1 can sweetened condensed milk
1/3 c. lemon juice
1 t. vanilla
1 graham cracker crust (store-bought or homemade)
1 can cherry pie filling

Beat cream cheese until fluffy.  Add sweetened condensed milk, lemon juice & vanilla.  Pour into crust.  Add cherry pie filling on top.

Graham Cracker Crust

If you have time, make a homemade graham cracker crust.  It's SO much better than store-bought!!!

11 whole graham crackers
2 T. sugar
4 T. melted butter

In a food processor, crush the graham crackers.  Add the sugar & the melted butter.  Mix again.  Pour the crumbs into a 9" pie pan. Pat the crumbs down & up the sides of the pie pan.   Bake at 350 degrees for 8-10 minutes.  Cool before filling.

 At last week's Cooking Camp, the three of my seven grandchildren that could come, suggested that we make Teddy Bears at the Beach Cupcakes that we had made a couple of years ago.  It's really fun to do with kids.  You can check out the recipe how-to here. I just love how the kids enjoy these creative food activities and it delights this Nana's heart to be with them!  My son, Mike, did an Art Camp with them, and we used water colors to paint our lions.  

 

Here's Mike's drawing and painting that he did!

Here is Mike with his niece and nephews! The contraption that is on the front of Mike is his rechargeable battery pack for his spinal cord simulator that he had inserted in his back over a year ago.  

I am sharing this with these lovely parties:

Tuesday Cuppa Tea 

No Place Like Home

Teacup Tuesday 

Cooking and Crafting with J & J  

Share Your Cup

Full Plate
Thoughts of Home on Thursday 

Foodie Friday

Weekend Potluck
Tea in the Garden
Dishing It! & Digging It!

Thank you for your visit!  xo

Snickerdoodle Cheesecake

 

 It was still warm enough in Texas to enjoy the outside for tea.  Today I'm having Snickerdoodle Cheesecake and Twinings Pumpkin Chai Tea.  My sunflower plate is a clearance item from Pier 1. 

  

My leopard mug came from Hobby Lobby this year and matches the leopard decoupaged pumpkin that I made several years ago.  

  

 The recipe for this Snickerdoodle Cheesecake came from the October 2013 issue of Better Homes and Gardens.  The crust is very tasty and the cheesecake is creamy and oh so good, with just the right touch of cinnamon.  I hope you try it!

2 8-oz. packages cream cheese
3 eggs, lightly beaten
1 10-oz. package shortbread cookies, finely crushed
1 T. Sugar
1/4 cup butter, melted
1 8-oz. carton sour cream
1 cup sugar
2 T. flour
2 t. vanilla
1/2 t. cinnamon

Topping

1 T. sugar
1/2 t. cinnamon

1.  Allow cream cheese and eggs to stand at room temperature 30 minutes. Meanwhile, preheat oven to 350 degrees. For crust, in a medium bowl, stir together crushed cookies and 1 T. sugar. Stir in melted until combined. Press mixture onto bottom and up sides of a 9-inch springform pan.

2.  In a large mixing bowl beat together cream cheese, sour cream, 1 cup sugar, flour, vanilla, and 1/2 t. cinnamon with an electric mixer on medium speed until smooth. Stir in eggs.

3.  In a small bowl, stir together the topping ingredients. Pour cream cheese mixture into pan, spreading evenly. Sprinkle with the topping. Place springform pan on a shallow baking pan.

4. Bake for 40-50 minutes or until a 2 1/2-inch area around outside edge appears set when gently shaken. Cool in springform pan on a wire rack for 15 minutes. Using a knife, loosen crust from sides of pan. Cool 30 minutes more. Remove sides of pan; cool cheesecake completely on wire rack. Cover and chill at least 4 hours before serving. Makes 12 servings.

I am sharing this with:
Make It Pretty Monday
Tea Time Tuesday
Inspire Me
Friends Sharing Tea
Tea Cup Tuesday
Let's Dish!
Share Your Cup
Tips, Tutorials and Tidbits
Full Plate
Foodie Friday
Seasonal Sundays
Weekend Potluck
            Thank you for your visit!  xo