Spiced Apple Cider Cake

This September marks 7 years for kelliericecakes.com! It is hard to believe how much time has passed! To celebrate I made a spiced apple cider cake with thick cream cheese espresso frosting, apple butter layers, and candied pecans.

I know these layers look extra thick, but the frosting is more cream cheese and not as sweet. I wanted to have an extra creamy no bake cheese cake vibe.

I bought a roll of cake collars online. It is hard for me to decorate any other way because this is so simple and easy! I froze the cake layers, then as I built I sprinkled them with apple cider, a layer of apple butter, hearty layer of frosting and repeat. When you peel the plastic back you have a rustic mess free layer cake!

This is the PERFECT fall cake! All of the sweet spiced bites remind me of everything I love during the fall season.

Ingredients

For the cake-

1 box of spice cake

3 room temperature eggs plus 1 yolk

1 cup of apple sauce unsweet

1 cup of apple cider plus more for sprinkling on the cakes

1 tbsp of Rodelle Vanilla Paste or vanilla extract

For the frosting-

16 oz room temp cream cheese

1 stock of salted butter

1 tbsp Rodelle Vanilla Paste or vanilla extract

2 tbsp instant espresso

2 cups of powdered sugar

1/4 cup of heavy cream

2 tbsp of shortening or coconut oil

Apple butter

Candied pecans

(I found both at my local grocery store)

Directions

Preheat oven to 350 F degrees

Prepare three 6 inch cake pans

Mix the cake mix, eggs, apple sauce, vanilla paste, and apple cider

Pour evenly into cake pans and bake for 20 minutes or until the middles are set

* I prefer to freeze my layers for easier building, but you are welcome to let them cool and use right away.

Beat the cream cheese, shortening, butter, espresso and vanilla paste. Slowly add the powered sugar.

I go back and forth with the cream and sugar until the frosting is thick and creamy. You just don’t want it to be too sweet.

Take one cake layer on a flat surface and wrap with a cake collar. I find them on Amazon for $10 a roll.

Use a piece of tape to secure.

Sprinkle a tsp of apple cider over the layer. Spread a layer of apple butter, top with cream cheese mix, add your next cake layer and repeat. Finish with frosting and pecan pieces.

Happy fall baking!

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Pumpkin Banana Snack Cake

I was going to wait until September 1st to share this recipe, but it is just too good not to share! Plus I am sure we all have overly ripe bananas hanging out!

This cake is so light and fluffy with banana chunks. The brown sugar topping keeps it from drying out. I played around with a lot of different sugar combos and dark brown sugar works the best!

This is best kept at room temperature wrapped up for 3 days. (If it lasts that long!)

Ingredients:

3 very ripe bananas

1 can of organic pumpkin (not pumpkin pie filling)

2 eggs room temperature

1 stick of salted butter softened

1 cup packed dark brown sugar (plus more for topping)

2 tbsp of vanilla extract (or pumpkin spice extract if you have it!)

1 tbsp cinnamon

1 tbsp nutmeg

1 3/4 cups of AP flour

1 tsp salt

1 tsp baking soda

Directions:

Preheat oven to 350 degrees

Line baking dish with parchment or grease to prepare

I prefer a standard brownie tin square but a loaf pan works too!

Mix sugar and butter until whipped

Add banana and pumpkin until incorporated

Add eggs and vanilla

Add in the dry ingredients until just combined. Do not over mix.

Sprinkle brown sugar over the top. You don’t have to cover every inch because the sugar is going to melt into a yummy crust!

Bake for 40-45 minutes until cake has risen and middle is set.

You can eat it right away, but we actually prefer it the next day! The brown sugar melts into the cake and it is absolutely magical!

Enjoy!

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Chocolate Hazelnut Meringue Cake

This is such a fun way to make chocolate cake. Deep chocolate fudge cake topped with the crackled meringue and fresh whipped cream. It is a cross between a brownie and macaron.

Valentine’s Day is just around the corner and I wanted to try something a little different. When Patrick and I first started dating I would make a dark chocolate cake for two. This reminds me a lot of that flavor profile, but instead of icing a nice crispy meringue topper.

We used strawberries, but raspberries would be equally delicious. Between the fudge cake and meringue I drizzled hazelnut spread for a little extra richness.

Ingredients-

2 cups of dark chocolate

3/4 stick of salted butter

1/4 cup AP flour

3/4 cup of almond flour

3/4 cup brown sugar

1/2 cup sugar divided

1 vanilla bean scraped or tbsp vanilla bean paste

6 eggs, 4 separated

1/4 tsp cream of tartar

1/4 tsp salt

1/4 cup cocoa powder

1/2 cup chocolate hazelnut spread

Whipped cream and berries for topping

Directions-

Pre-heat oven to 350 degrees.

Melted butter and chocolate together. In sauce pan or microwave for one minute on high. Add 1/4 cup sugar and brown sugar.

Let cool slightly and whisk in two eggs plus 4 egg yolks. Add in your vanilla bean/ paste. Mix in the salt, AP flour, and almond flour.

Pour into a lined spring form pan. I used an 8in pan for height and put parchment paper down to prevent leaking.

Bake for 25 minutes or until just set enough to hold the meringue.

Warm your hazelnut spread and drizzle over the cake. This does not need to be perfect.

Whip the remaining egg whites and sugar together. Add in the cream of tartar as it whips.

Once the egg whites are glossy and slightly stiff, slowly fold in the cocoa powder. Do not mix, whip, or go to fast. This will deflate your eggs to crumbles.

Spoon over the cake and slightly spread.

Bake for another 20 minutes or until the meringue is set. It will have a slight crust to it.

Let cool and top with whipped cream and berries!

My favorite Cocoa Power is from Rodelle. You can get a giant bag that lasts forever and adds the perfect dark chocolate richness.

Sprinkles I found at Homegoods!

If you want an even more dramatic top just add two more egg whites to the meringue mix.

Enjoy!

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Strawberry Poundcake

Poundcake is one of those things that can be tough and dry or sweet and creamy. I have always loved recipes that use a lot of heavy whipping cream, but this time I wants to try something a little different. This strawberry poundcake is reminiscent of a danish. Light crust with a moist cake and lots of berry flavor.

I served this cake on Mother’s Day for a light brunch. I forgot to take a picture, but we whipped a big batch of vanilla whipped cream to top our bites. You could also cut the cake into cubes and make a trifle with strawberries and whipped cream.

This cake is not too sweet so you can have it with a cup of coffee or as dessert after dinner!

I used my all time favorite Rodelle vanilla paste in combination with their vanilla extract. This seriously gives the most delicious vanilla flavor.

Mixing the vanilla with strawberry preserves and fresh strawberries create the perfect balance when you add the cream cheese. I bet you could even slice this into bread sized pieces for some insane French toast!

Strawberry Poundcake

Prep Time 15 mins
Cook Time 45 mins
Servings 10 servings

Ingredients
  

  • 1.5 cups salted butter
  • 8 ounces full fat cream cheese
  • 1.5 cups brown sugar
  • 0.5 cups sugar
  • 0.5 cups sour cream
  • 4 large eggs
  • 2 egg yolks
  • 0.5 cup seedless strawberry preserves
  • 1 cup chopped fresh strawberries
  • 1 tbsp vanilla extract
  • 1 tbsp Rodelle Vanilla Paste
  • 3 cups cake flour
  • 1 tbsp baking powder

Instructions
 

  • Preheat to 325 degrees
    Grease or spray down a cake pan/ bundt pan
    Whip butter and cream cheese
    Add in sugar
    Whip until light and fluffy
    Add in sour cream, vanilla, and eggs
    Add strawberries and preserves
    Slowly pour in flour and baking powder
    Mix until just incorportated, careful not to over mix
    Bake for 45 minutes or until golden brown

Enjoy!

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Cookies and Cream Spider Cake

We had a wild Halloween weekend filled with kids! Friday the kids dressed up and we went to a food truck event. I was so excited about my Chicago dog until I saw Patrick’s bulgogi tacos. Everything was delicious and the weather was gorgeous!

On Saturday the nephews came so we had 5 kids ranging between 6-11. They convinced me that we just had to have a cake for dessert.

When I was checking out at target I saw these unicorn chips so I already had cookie dough resting.

I baked three layers of dark chocolate cake and whipped up a true chocolate buttercream. I always use a good quality cocoa powder and salted butter. Rodelle gourmet cocoa is my favorite.

After evening out my layers, I crumbed the scraps and set them to the side. I made a vanilla buttercream and added my cake crumbs for my cookies and cream frosting.

The spider was actually super easy. I used more cake scraps and shaped it before dipping in melted chocolate. Then just piped frosting on top.

I frosted the entire cake including layers with the chocolate buttercream before going back over with the cookies and cream frosting.

Decorate any spooky way you want!

Ingredients

Chocolate cake layers from your favorite recipe or box mix

6 cups of powdered sugar

2 sticks of salted butter

1/2 cup of cocoa powder

1/2 cup of heavy cream

2 tbsp of vanilla extract

1 tsp of cinnamon

1 cup of chocolate chips melted

Sprinkles, cookies and candies for decorating

Directions

Beat 1 stick of butter, 1 tbsp of vanilla, cinnamon, and cocoa powder

Add in 3 cups of powdered sugar slowly using up to 1/4 cup of cream until you have desired consistency

Mix the remaining butter, sugar and vanilla add in some crumbs from your chocolate cake scraps whip with the remaining cream until light and airy

Frost the layers and do your crumb coat with chocolate buttercream

Finish frosting with the vanilla

Use melted chocolate for web designs or your chocolate spider

Decorate as desired!

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Bee Sting Cake

We spent our mini moon after the wedding in a tiny German inspired town. One of the big things I noticed was all the baked goods were light and airy with some sort of almond topping.

I really wanted to try making a classic Bee Sting Cake. A cross between a bread and cake with honey vanilla pastry cream. I always start out thinking my recipe will be classic, but then I start adding ingredients until it is very loosely based on the original. I couldn’t help but add cinnamon and brown sugar. The flavors just all pair soooo well together!

The texture is much lighter than bread, but still has that yeast feel. The crumble on top of the cake is the only truly sweet element. I added fresh whip cream to really turn it into a summer dessert.

This cake was the perfect time to break out my favorite Rodelle vanilla ingredients! The vanilla bean paste is my all time favorite. That plus the vanilla extract definitely intensify the honey.

Ingredients

For the cream –

3 egg yolks

2 tbsp of Rodelle vanilla bean paste

1 tbsp of Rodelle vanilla extract

1 tbsp of cornstarch

1/4 cup of honey

1/2 cup of sugar

1 1/3 cup of whole milk

For the cake-

2 eggs

1/2 cup of salted butter

2 cups of AP flour

1/2 cup of warm whole milk

1 packet or 2 1/2 tbsp of dry active yeast

1/2 cup of sugar

2 tbsp of honey

1 tbsp of Rodelle vanilla extract

1 tsp of salt

For the topping-

1/2 cup sliced almonds

1/4 cup of honey

1/4 cup brown sugar

1 tsp of cinnamon

Directions

For the pastry cream-

In a sauce pan heat half the sugar, vanilla paste, vanilla extract, and milk until almost boiling. Little bubbles will rise to the surface. Reduce to medium low.

In a bowl mix egg yolks, honey and remaining sugar.

Add the egg yolk mixture to the sauce pan. Whisk continuously to avoid the eggs from curdling.

In a separate bowl mix the cornstarch with a little water to make a paste. Add to the sauce pan.

Whisk over medium high heat until the cream has thickened and coats the back of the spoon.

Let cool and set the in fridge. I like placing plastic wrap into the top to avoid skin texture from forming.

For the cake-

In a mixer (with a dough hook) add the warm milk, yeast, and sugar. Let sit until the yeast bubbles.

Add the remaining ingredients and mix until ingredients are fully incorporated. The dough will look like a cross between bread dough and cake batter. Slightly loose and sticky.

Preheat the oven to 350 degrees. Cover the dough and let rise for 30 minutes to an hour.

You can grease a 9 inch cake pan or use parchment paper. I prefer parchment.

Place dough in lines pan and spread the best you can. Just try and keep everything even.

Top with the honey, brown sugar, and almonds.

Bake for 35-40 minutes until set.

Let cool before slicing the cake into two layers.

Spread the cooled pastry cream on the bottom layer before placing on the top layer.

Serve with fresh whipped cream if you like!

Definitely made for impressing guests, but would be great for a not too sweet brunch!

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Triple Chocolate Raspberry Cheesecake

triple chocolate cheesecake

Valentine’s Day is just around the corner! What screams love more than chocolate and berries? Cheesecake. I vote for cheesecake every time. I decided to take my favorite chocolate cheesecake recipe and add in a little raspberry flavor. Just to make it extra special I included a brownie crust! This triple chocolate raspberry cheesecake is perfect for any day of the week, but extra special for a holiday.

triple chocolate cheesecake

You guys! My life has been insanely busy the past month. Usually I am really good at finding balance, but I’ve honestly been a little overwhelmed. I told you all I started a new job back in November so I’ve been putting a lot of time into working, plus Patrick and I got engaged! So we have been planning the wedding and trying to come up with a lifestyle change for our diets. I ran out and renewed my gym membership. I bought lots of planners to organize my recipes and ideas for kelliericecakes.com! And now we just found out we need to move within the next few months!

So far I’ve been to the gym zero times and my blog ideas end up on post-its in my purse haha! I know I will find my balance again soon. What is really important to me is providing you all quality recipes and content.

triple chocolate cheesecake

Last year I became a brand ambassador for Rodelle Vanilla! They are truly my all time favorite baking brand and I thought there is no better way to kick off February than to post a dessert using two of my most used ingredients.

triple chocolate cheesecake

Rodelle organic cocoa powder is infused into each layer of the cheesecake along side their organic chocolate extract.

triple chocolate cheesecake

Ok now just imagine taking a bite and tasting a layer of fudge brownie, a layer of creamy rich chocolate raspberry cheesecake, dark chocolate ganache, and if you are a little extra like me you can make this chocolate whipped cream!

triple chocolate cheesecake

Triple Chocolate Raspberry Cheesecake
Recipe Type: Cake
Author: Kellie Rice
Prep time:
Cook time:
Total time:
Serves: 8
Layers of chocolate and raspberry come together to create a decedent cheesecake.
Ingredients
  • 1 box of fudge brownie mix (follow directions on box to make batter)
  • 3 (8oz) blocks of cream cheese room temperature
  • 1/2 box of sugar free raspberry jello
  • 1 cup of sugar
  • 1 tsp of organic chocolate extract
  • 1/2 cup of organic cocoa powder
  • 3 eggs room temperature
  • 4 cups of dark chocolate chips
  • 1/4 cup of milk
  • 1 cup and 2 tbsp of cream
  • 1 tsp of instant espresso
  • another 1/4 cup of cocoa powder
  • 1 tbsp of sugar
Instructions
  1. Preheat the oven to 350 degrees
  2. spray or grease a spring form pan
  3. pour brownie batter into the pan and bake for 10 minutes
  4. in a mixer whip the cream cheese and sugar
  5. add in the extract and eggs
  6. heat the milk just before boiling and pour over 2 cups of chocolate chips, stir to help chips melt completely
  7. add half the box of jello into the batter then the melted chocolate
  8. whip until you don’t see any cream cheese chunks
  9. pour cheesecake batter into the spring form pan over the brownie batter
  10. bake 35-40 minutes until the top looks set but has a slight jiggle
  11. (it may take a littler longer depending on your oven)
  12. turn off the oven crack the door and let cool
  13. once easy to handle put in the fridge to finish cooling
  14. once completely chilled start making the ganache
  15. in a microwave safe bowl pour 2 tbsp of cream and espresso powder over 2 cups of chocolate and melt in intervals careful not to burn the chocolate
  16. drizzle over the cheesecake
  17. in a chilled bowl whip the cream with sugar and cocoa powder until you have light fluffy whipped cream

You may have noticed the additional whipped cream on top of the chocolate whipped cream… my story is I had a little prepared whipped cream leftover that I just haaaaaaaaad to use up. And I’m sticking to it!

triple chocolate cheesecake

 

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Chocolate Ganache Cake

chocolate ganache cake

Chocolate ganache cake is one of those desserts you save for a celebration. Layers of moist fudge cake with a hint of espresso, silky chocolate buttercream, and espresso chocolate ganache swirled all over the rest of the cake. Every bite is rich without being overly sweet.

chocolate ganache cake

I first made this cake for my cooking demo at Macon Appliance Mart. The day was so packed and fast paced that I completely forgot to take pictures of the cake once it had been sliced. I can’t believe the demo was already 3 weeks ago! You guys have overwhelmed me with support and love!

viking range kitchen

It is so funny to look back to when LT ( owner of Macon Appliance Mart and my very best friend) and I were 18. We have always had huge dreams and encouraged each other to push ourselves. At the time he was in electronic sales and I was an office manager at a high end boutique. We both knew there were big things in our futures. The best part is I don’t think we have ever been competitive. Just a perfect support system.

viking range kitchen

Fast forward to 30(ish) and he is a business owner with a beautiful wife (aka my new best friend ha!), two little fur babies, and still gives the best advice. While I took a much different path when I moved away from him to Atlanta, GA to become an interior designer and somehow ended up in his footsteps in Electronic Sales. Currently, I am a sales manager sharing my life with Patrick, his two great kids, and our 4 fur children all while building the Kelliericecakes brand.

All the pictures above were taken at the demo in the Macon Appliance Mart Viking Range Kitchen. I feel so blessed to have such an amazing opportunity to do what I love while partnering with my best friend!

Since I forgot to take pictures at the event I decided to recreate this cake with a spooky theme!

chocolate ganache cake

chocolate ganache cake chocolate ganache cake

Chocolate Ganache Cake
Recipe Type: Baking, Dessert
Author: Kellie Rice
Prep time:
Cook time:
Total time:
Serves: 6
Moist chocolate cake with a hint of espresso, silky chocolate buttercream, rich espresso ganache.
Ingredients
  • 1 1/4 cup of AP flour
  • 3/4 cup of high quality cocoa powder ( I used Rodelle Organic Cocoa Powder)
  • 1 1/2 cup of sugar
  • 1/2 cup of brown sugar
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 2 eggs plus 1 egg yolk
  • 1 tsp of salt
  • 1/2 cup canola oil
  • 2 cups of boiling water plus 1 pack of instant espresso
  • Buttercream:
  • 1 stick of soft butter
  • 1/2 cup of cocoa powder
  • 1 tsp of vanilla or chocolate extract
  • 1/4 cup of cream
  • 2 cups of powdered sugar
  • Ganache:
  • 4 oz of chopped semi sweet chocolate
  • 1/2 cup of cream
  • 1 tsp of instant espresso or coffee extract
  • Optional:
  • Sugar cookies, spooky candy, marshmallow, oreos
Instructions
  1. Preheat the oven to 350 degrees.
  2. Spray three 6 inch pans or two 8 inch pans to prep
  3. In a large mixing boil add the sugar, eggs, oil, extract.
  4. Mix together the remaining dry ingredients and add in mixing slowly.
  5. Pour in the espresso water very very slowly.
  6. If using a mixer you may need to scrap the bottom and sides to fully incorporate all the dry ingredients.
  7. Batter will be thin.
  8. Bake for 30 minutes or until set.
  9. For the buttercream:
  10. Mix the butter and 1 cup of sugar
  11. Add the extract and cocoa powder
  12. Alternate the remaining sugar and cream until desired consistancy
  13. Should be thicker than whipped cream, but easy to spread
  14. For the ganache:
  15. Pour the espresso, chocolate and cream into a microwave safe bowl and microwave in 30 second intervals until chocolate is smooth.
  16. After the layers have cooled
  17. Level them off with a knife and spread buttercream in between layers
  18. Spread a very thin layer of butter cream over the cake to crumb coat
  19. Leave in the freezer or fridge for 15 minutes to set
  20. Spread cooled ganache over the cake. (important to cool or your cake will melt all over)
  21. For the decorating:
  22. I made a tombstone and men out of sugar cookie dough
  23. I pulsed oreos into a “dirt”
  24. For the marshmallows I melted 2 cups and just pulled pieces with my fingers (warning!!! very messy!!!!)
  25. I used remaining cake pieces for form a grave
  26. Be creative! Or just eat as is!

chocolate ganache cake chocolate ganache cake

Enjoy!!!!! And don’t forget to check out Macon Appliance Mart if you are in the Western North Carolina area!

chocolate ganache cake

 

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Pistachio Butter Cake (Happy 2nd Birthday KellieRiceCakes.com!)

pistachio butter cake

Yesterday marked the 2 year birthday of kelliericecakes.com! I cannot believe how fast time has flown by here! I am so excited to have found such a perfect outlet for all my food cravings. It is great timing too, because next week I will be at Macon Appliance Mart cooking at our first food demo. Looking back to the day I launched I love seeing how this site and community has grown. I have met so many fantastic people on this journey and learned so much. I can’t wait to see what this new year brings!

pistachio butter cake

Today I wanted to share one of my favorite recipes to celebrate! This pistachio butter cake is definitely going to satisfy any sweet tooth! Airy layers of butter cake with sweet pistachio butter cream and a drizzle of dark chocolate ganache.

pistachio butter cake

You can definitely buy pistachio paste, but making your own is fairly easy. I decorated this cake with some roses I picked up at the farmers market. I have definitely been into simple cake decorating lately. A chocolate or caramel drizzle and fresh flowers will finish any cake!

Pistachios are the perfect compliment to this butter cake. So salty and savory. Sweet and salty is one of my favorite combos so I love the layers of pistachio flavor in the buttercream.

pistachio butter cake

Pistachio Butter Cake (Happy 2nd Birthday KellieRiceCakes.com!)
Recipe Type: Cake
Author: Kellie Rice
Prep time:
Cook time:
Total time:
Serves: 8
Airy butter cake with a sweet pistachio butter cream and dark chocolate drizzle.
Ingredients
  • For the cake
  • 2 1/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 3 eggs + 1 egg yolk
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/4 cups milk
  • 1/4 cup vegetable oil
  • 1 stick butter melted and cooled
  • 2 tablespoon vanilla extract
  • For the pistachio paste
  • 1/4 cup of pistachios
  • 2 tbsp of water
  • For the buttercream
  • 4 cups of powered sugar
  • 2 tbsp of vanilla extract
  • 3 tbsp of pistachio paste
  • 1 tsp of mint food coloring
  • 1/4 cup of heavy cream
  • 2 sticks of soft butter
  • For the ganche
  • 1/4 cup of heavy cream
  • 1 cup of dark chocolate chips
Instructions
  1. Preheat the oven at 350 degrees.
  2. In a mixer add the flour, sugar, baking powder, salt
  3. Mix lightly
  4. Add the butter, oil, vanilla, milk
  5. Turn the mixer on low
  6. Add the eggs one at a time
  7. Mix until dry ingredients are combined
  8. Pour into greased pans ( I used 3 6in pans, you can also use 2 8in pans)
  9. Bake for 30 minutes or until tops are set and lightly browned
  10. For the paste
  11. In a food processor pulse the pistachios and water until a thick paste forms
  12. For the frosting
  13. Mix the sugar, vanilla, butter, and pistachio paste until whipped
  14. Add in the cream a little at a time until you get the desired consistency
  15. For the chocolate ganche
  16. Heat cream in a sauce pan until the cream slightly bubbles around the edge
  17. Pull off the heat and add in the chocolate
  18. Stir until completely melted
  19. After the cakes have cooled, spread the icing over each layer.
  20. Stack layers and drizzle with chocolate

butter pistachio cake

Thank you for all of kind comments and support! Here is to another great year!

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Tiramisu Cheesecake and Big News!

tiramisu cheesecake

If you have been following my blog/social media for a while you will already know how much I believe in shopping local. Not only is the customer service experience so much better, but you typically find much better product.

I am excited to announce my long time favorite appliance store is partnering up with kelliericecakes.com! We will be doing a live cooking demo in their Viking show kitchen!

maconappliancedemo

I welcome anyone local to stop by! If you aren’t local keep a look out for our instastories to follow along! @kelliericecakes and @maconappliance

The menu is created around those moments when you suddenly have guests come over and you want to look like you have it together. I am creating three easy recipes that will look like you spent all day in the kitchen!

Now on to the Tiramisu Cheesecake!

tiramisu cheesecake

Two of our favorite desserts are Tiramisu and Cheesecake. Combined the two and wow! You have that creamy cheesecake bite with lots of rich coffee flavor. Seriously, the perfect dessert for coffee lovers. This cake received a unanimous thumbs up from the entire family.

tiramisu cheesecake

Imagine a graham cracker crust, a layer of coffee dipped lady fingers, smooth vanilla cheesecake, a layer of dark chocolate ganache and whipped cream. Yes please! I will take a slice with my morning coffee…

tiramisu cheesecake

Tiramisu Cheesecake and Big News!
Recipe Type: Dessert
Author: Kellie Rice
Prep time:
Cook time:
Total time:
Serves: 8-10
Graham cracker crust layered with coffee dipped lady fingers, creamy vanilla cheesecake, and dark chocolate ganache!
Ingredients
  • 24 ounces of cream cheese at room temp
  • 1 cup of sugar
  • 2 eggs
  • 1 cup of sour cream
  • 1 cup of strong coffee
  • 1 package of lady fingers
  • 1/4 cup of cocoa powder
  • 1 tsp of vanilla
  • 2 cups of graham cracker crumbs
  • 2 tbsp of brown sugar
  • 2 tbsp of melted butter
  • 1 cup of dark chocolate chips
  • 1/4 cup of whipping cream
Instructions
  1. Preheat the oven to 400 degrees
  2. Mix the melted butter, brown sugar, and graham cracker crumbs
  3. Pack into the bottom of an 8 in spring form pan
  4. Bake for 5 minutes then let cool
  5. Mix together the sugar, cream cheese, and vanilla
  6. Add the eggs one at a time
  7. Mix in the sour cream
  8. Dip lady fingers into the coffee and layer over the graham cracker crust
  9. Sprinkle cocoa powder over the lady fingers
  10. Pour the cheesecake mixture on top
  11. Bake for 20 minutes at 400*
  12. Lower the heat to 325 and continue to bake until the top is slightly browned and the cake only jiggles slightly
  13. Let cool to room temp before placing the the fridge
  14. For the ganache:
  15. Pour the chocolate and cream into a bowl and microwave 30 seconds at a time until the cream slightly bubbles
  16. Stir until thick and smooth
  17. Pour over the cheesecake and let set until completely chilled
  18. * Since I covered the cheesecake in ganache I wasn’t too worried about cracking. You can make a traditional water bath for the cheesecake to bake in if you want a perfectly smooth top.

tiramisu cheesecake

Make at your own risk! This is very hard to resist! :p

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