Blackberry cheesecake

-Cheesecake-

Crust:

1/3 of 1 lb box chocolate graham crackers

4 T butter, melted

2 T sugar

Cheesecake:

8 oz white chocolate, chopped

1/4 cup heavy cream

Five 8 oz pkg cream cheese, room temp

1 cup sugar

2 large eggs, room temp

Preheat oven to 350 degrees. Crush graham crackers and add to 10 inch spring form pan. Add melted butter and sugar. Toss together well and press into bottom of pan. Bake for 10 minutes and cool completely.

Slowly melt white chocolate with cream in microwave for 30 seconds. Take out and stir. Put back in microwave for 15 second increments stirring in between. Once all is melted, stir well and set aside to cool.

In large mixing bowl, beat cream cheese and sugar until blended well. Beat in the eggs, one at a time. Continue for 3 minutes. Pour in cooled white chocolate mixture. Mix at a low speed until blended. Pour filling into pan and smooth top.

Bake cheesecake for 1 hour and then turn off oven without opening the oven door. Allow the cake to cool in oven for 2 hours. Remove cake from oven and place it on a rake to cool completely. (About an hour) Cover and refrigerate for at least 8 hours or up to 3 days.

(My previous white chocolate cheesecake recipe)

-Blackberry topping-

2 cups Blackberries

1/2 cup Sugar

2 Tablespoons Water

For the topping, add blackberries, sugar, and water to a saucepan or skillet. Bring to a boil over medium-high heat and cook for 4 to 5 minutes. Turn off the heat and allow to cool slightly.

Pour blackberries over the cheesecake and place pan into the fridge to cool and set for at least 2 hours---several hours is better.

(Pioneer Woman)

Cinnamon Roll CAKE

 

 

Seriously, the best thing since sliced bread!  This is guaranteed to make your mouth water and hit the breakfast/dessert spot!!

 

For the base of the cake you'll need:

 

-3 cups of flour

-1/4 tsp salt

-1 cup sugar

-4 tsp baking powder

-1 1/2 milk

-2 eggs

-2 tsp vailla

-4 T butter

 

And for the cinnamon mixture:

 

-2 sticks (1 cup) butter, softened

-1 cup brown sugar

-1 T cinnamon

-2/3 cup of nuts (optional)

 

 

Glaze:

 

2 cups powdered sugar
5 T milk
1 tsp vanilla

 

With an electric mixer or stand-up mixer, mix flour, sugar, salt, baking powder, milk, eggs, and vanilla. Once combined well, slowly stir in 4 T melted butter. Pour batter into a greased 9×13″ baking pan.

 

In a large bowl, mix the 2 sticks of softened butter, brown sugar, cinnamon, and nuts until well combined. Drop evenly over cake batter by the tablespoon and use a knife to marble/swirl through the cake.

 

Bake at 350 degrees for 25-30 minutes or until toothpick comes out nearly clean from center. Place powdered sugar, milk, and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake. Serve warm or at room temperature.