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Raspberry Vanilla Cheesecake

Raspberry Vanilla Cheesecake is the perfect dessert for spring. It is a simple vanilla cheesecake topped with our favorite and most luscious raspberry sauce. I always get cheesecake fever when the weather warms up and this Raspberry Vanilla Cheesecake will give you all the springtime feels.

Raspberry Vanilla Cheesecake from butterloveandcowboys.com

My Cowboy and I are both cheesecake lovers. I get that there are non-cheesecakers out there. I just don’t know how you do it. I realize I would probably be better off if I didn’t adore it so much, but I do.

I can’t help it.

Cheesecake speaks to me in all her varieties, but if I am going a more fruity type, raspberry is one of the flavors I turn to most. I won’t keep you in the dark, this raspberry sauce is addicting and something we both absolutely love to eat by the spoonful.

Raspberry Vanilla Cheesecake from butterloveandcowboys.com

Raspberry Vanilla Cheesecake will make your spring dreams come true. It is that good.

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Shared on Weekend Potluck.

Raspberry Vanilla Cheesecake

2018-04-17 14:41:10

Serves 10

Raspberry Vanilla Cheesecake is a simple vanilla cheesecake topped with the most luscious raspberry sauce.

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Graham Cracker Crust

9 whole graham crackers, finely crushed
1/3 cup sugar
1/2 cup butter, melted

Cheesecake Filling

3 (8 oz) packages cream cheese, soft
1 1/3 cups sugar
3 tablespoons flour
1 teaspoon vanilla
1 cup sour cream
4 eggs

Raspberry Sauce

2 tablespoons cornstarch, mixed with two tablespoons cold water
2 cups fresh OR frozen raspberries
1/2 cup water
3/4 cup sugar
2 tablespoons lemon juice
1/2 teaspoon vanilla

Instructions

1. Preheat oven at 325 degrees F. In a mixing bowl, combine crushed graham crackers, sugar, and melted butter. Grease a 9 inch spring-form pan. Pour graham cracker mixture and press evenly into pan. I always go over it with the bottom of a cup to make sure it is firmly pressed. Bake 8 minutes and set aside. Lower oven temperature to 300 degrees F.
2. For the cheesecake filling, blend the cream cheese, sugar, and flour on medium-low speed. Do not over-beat. This will reduce the amount of air in the mixture and leave it less likely to crack after it is baked. Add vanilla, sour cream, and eggs. Blend until combined. Pour over graham cracker crust and gently drop on the counter a few times to remove air from the filling. Bake for sixty minutes. Making sure to leave the door closed, turn the oven off and leave the cheesecake in oven for thirty minutes or until it is set. Chill 4-6 hours or overnight.
3. While the cheesecake cools, make the raspberry sauce. In a small bowl or a cup, whisk the cornstarch and cold water together. In a medium sized sauce pan, place raspberries, water, sugar, and lemon juice. Stir frequently as you bring the mixture to a low boil over medium heat. Gradually, stir in the cornstarch/water mixture. Simmer, covered, for about five minutes or until desired thickness is reached. Add vanilla and remove from the heat. Let sauce cool in the refrigerator. Slowly pour about 1- 1 1/2 cups of prepared sauce over cooled cheesecake. I added the sauce until it was fully covered, but did not drip off the sides. Use any leftover sauce for individual pieces!

Notes

If I am in a hurry, I will cool the raspberry sauce in the freezer.

By Butter, Love, and Cowboys

Adapted from Lindsay @ Life, Love, and Sugar

Butter, Love, and Cowboys https://www.butterloveandcowboys.com/

Cakes and Cupcakes

Pumpkin Dump Cake

Has anybody else noticed? Pumpkin Dump Cake appears to be the rage this year. Scrolling through Facebook, I have found many recipe videos devoted to this dessert. Ever since the first Pumpkin Dump Cake video I watched, it has been first on my mental, then moved to my physical fall dessert list of recipes to try. Those videos won me over and told me I needed Pumpkin Dump Cake in my life. Considering how strongly food speaks to me, I just had to try it this year.

Pumpkin Dump Cake from butterloveandcowboys.com

It was a success! We loved it. As soon as I had my first bite with a little Pumpkin Dump Cake, a little ice cream, and loads of caramel sauce, I just knew it was meant for me and I was meant for it. When you experiment in the kitchen as much as I do, you learn that you will not love every single recipe you try. Some say that is why they aren’t much for trying anything new and stick with their previously tried and true recipes. To an extent I get that, but, some of our most favorite desserts have come into our lives, because I decided to try something we had never had before!

There are many different versions of Pumpkin Dump Cake out there and I discovered most are pretty similar. I tweaked mine to suit my liking because most versions call for pecans, and as much as I love nuts, they do not belong in my cookies, cake, or brownies. They just don’t.

If nuts do belong in your cookies, cake, or brownies, go ahead and add them. I’ll keep ’em in the recipe for you, as an alternative option :).

Pumpkin Dump Cake from butterloveandcowboys.com

Oh and BTW…this is a great easy recipe that fits in perfectly when you are burnt out from making all that pie :).

Happy Pumpkin Dump Cake making!

Pumpkin Dump Cake

2017-11-15 15:23:29

Serves 16

A warm fall dessert that pairs perfectly with ice cream.

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Prep Time

10 min

Cook Time

1 hr

Total Time

1 hr 10 min

Prep Time

10 min

Cook Time

1 hr

Total Time

1 hr 10 min

Ingredients

12 oz evaporated milk
15 oz canned pumpkin puree
4 eggs
1 cup granulated sugar
1 cup brown sugar, divided
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 box yellow or spice cake mix (we really liked the yellow)
1 cup toffee bits
1 cup coarsely chopped pecans (optional) *
1 cup butter, melted

Instructions

1.Preheat oven at 350 degrees F. Grease a 9x13 pan. Whisk together the evaporated milk, pumpkin, eggs, granulated sugar, 1/2 cup of the brown sugar, pumpkin pie spice, and salt. Place in prepared pan.
2. Sprinkle the cake mix evenly over the top of the pumpkin mixture. Sprinkle with remaining 1/2 cup brown sugar, then toffee bits, and end with the chopped pecans (if using). Pour melted butter over the top.
3. Bake 50-60 minutes, until the top is lightly browned, and the middle has set. Serve warm and top with ice cream and caramel sauce, if desired. We really loved it with the caramel! We thought this recipe was best fresh. I wouldn't let it sit more than a day or two after baking, so if you will only get through a small batch, cut the recipe in half! Refrigerate leftovers.

Notes

*I used toffee bits in place of nuts. If you like nuts, just use nuts or I'm sure both would be great! You could also replace the nuts with coarsely chopped graham crackers.

By Butter, Love, and Cowboys

Butter, Love, and Cowboys https://www.butterloveandcowboys.com/

Cakes and Cupcakes

S’mores Cobbler

I love S’mores. Naturally, S’mores are meant for summer and summer is meant for S’mores. And you know what? I haven’t even had a single S’more this entire season! I credit that mostly to the heat. It’s been so hot the last thing we want to do is start a fire after the sun goes down. We even took a week-long camping trip in Glacier Park, but fire season has been so bad all fires were banned during our visit. So after our trip, to lessen the pain, I came home and made this S’mores Cobbler.

Now all summer I have had this intense fruity cobbler craving. I have made several berry cobblers and loved every bite. Since I’ve been craving cobbler and I’ve been craving S’mores, why not put the two together? S’mores Cobbler is a tasty combination of the two treats.

S'mores Cobbler from butterloveandcowboys.com

Anything chocolate-y, fudge-y, oo-ey, goo-ey, and topped with ice cream has my name written all over it. S’mores Cobbler is just that! Not to mention we topped it off with a little homemade caramel sauce. A little extra hot fudge would be grand too!

S'mores Cobbler from butterloveandcowboys.com

Now, I really love S’mores, but what I love even more are homemade treats that incorporate the elements of a S’more. I just couldn’t let the summer slip by without sharing at least one such dessert. S’mores Cobbler is a great way to end the season!

Recipe adapted from Spicy Southern Kitchen.

S'mores Cobbler

2017-08-29 13:11:29

S'mores Cobbler is a chocolate-y, oo-ey, goo-ey dessert, perfectly topped off with ice cream.

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Ingredients

2 instant chocolate pudding packets (3.4 oz each)
2 1/2 cups cold milk
8-9 full size graham cracker sheets
1 1/2 cups milk chocolate chips, divided
1 box devil's food cake mix
1/2 cup butter
4-5 cups mini marshmallows

Instructions

1. Preheat oven at 350 degrees F. Whisk together pudding packets and milk. Place pudding in a greased 9x13 pan.
2. Spread graham cracker sheets evenly across the top of the pudding. You will have to break some of the sheets to evenly cover everything.
3. Sprinkle 1 cup of the chocolate chips across the graham crackers. Next, pour the dry cake mix evenly over the chocolate.
4. Cut the butter into slices and spread evenly on top of the cake mix. Bake 23 minutes.
5. Remove from oven and gently stir in any dry cake mix. Sprinkle the top with mini marshmallows and then the remaining 1/2 cup chocolate chips. Place under the broiler for 1-2 minutes or until marshmallows are toasted. Turn the oven light on or crack the oven and watch the marshmallows closely! I have over-toasted marshmallows way too many times under the broiler!
6. Serve warm and top with ice cream. You can also serve with caramel sauce or hot fudge, if desired. Refrigerate leftovers.

Butter, Love, and Cowboys https://www.butterloveandcowboys.com/

Cakes and Cupcakes

Reese’s Peanut Butter Brownie Ice Cream Cake

Oh boy. You need this Reese’s Peanut Butter Brownie Ice Cream Cake in your life. It kinda looks all complicated and such but it’s not too bad. It even uses a box brownie mix to make life easier. In fact, the most labor intensive part of the recipe is waiting for it to freeze! I love frozen treats, but the patience of waiting for them to harden in the freezer can be a killer. I always come to the same conclusion though- anything worthwhile in this life is usually worth waiting for.

The original recipe comes from Life, Love, and Sugar. She is always making the most beautiful and tasty looking cakes! I did decide to trade the Snickers and caramel for Reese’s and peanut butter. The original recipe using the Snickers looks totally drool-worthy, but I didn’t have enough Snickers for the cake. If any of you know me by now, you could maybe have guessed I always have a supply of Reese’s on hand. Thus, the Reese’s Peanut Butter Brownie Ice Cream Cake was born.

Reese's Peanut Butter Brownie Ice Cream Cake from butterloveandcowboys.com

We had our first mildly hot days this past week. Most days were about 75-80 degrees. Sunday is supposed to be 90. Yikes! My Montana blood doesn’t like 90 degrees. It dreads 90 degrees. I feel hot just thinking about it. Montana sure gets cold in the winter, but it sure is perfect in the summer! Generally speaking, the part of the state I hail from doesn’t top 80-85.

If your neck of the woods is warming up as well, I highly recommend cooling off with this Reese’s Peanut Butter Brownie Ice Cream Cake! Try saying THAT five times fast.

Reese's Peanut Butter Brownie Ice Cream Cake from butterloveandcowboys.com

While the name is definitely a mouthful, once you taste Reese’s Peanut Butter Brownie Ice Cream Cake, you will want to keep the mouthfuls coming 😉

Reese's Peanut Butter Brownie Ice Cream Cake

2017-06-02 14:59:44

An ice cream cake starting out with a box brownie mix and turning into a splendid chocolate and peanut butter frozen treat!

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Ingredients

*1 box brownie mix, plus ingredients on box
1/4 cup milk
8 oz cream cheese
1/2 cup sugar
1 1/2 cups peanut butter, divided
8 oz Cool Whip
2 cups hot fudge sauce (I prefer homemade)
12 Reese's Peanut Butter cups, chopped (full-size or snack-size)

Instructions

1. Make brownie batter according to the package directions. Grease two 8-inch pans. One of the pans should be a spring form pan, I used a cake pan for the other, but if you have two 8-inch spring form pans, that would be easiest. Keep in mind you will eventually build the cake in the spring form pan. Whichever pan has the brownie layer you intend to remove, may remove easier if it has a cake board and/or parchment paper. I used neither and just cut the brownie layer in fourths which worked just fine. Bake the brownie batter for 15-20 minutes, or until a toothpick inserted comes out clean, at whatever temperature the box recommends. Cool completely.
2. For the ice cream mixture, mix milk, cream cheese, sugar, and 1 cup of peanut butter until completely combined. Fold in the Cool Whip, then 8 of the chopped Reese's.
3. Line the sides of the 8-inch spring form pan you used for one of the brownie layers with parchment paper. Make sure the paper reaches about 1-2 inches above the top of the pan. The cake will be a little higher than the pan.
4. In that same spring form pan, spread 3/4 cup hot fudge over the brownie. If needed for spread-ability, warm the fudge in the microwave until just liquid enough to spread, but not hot. Melt the remaining 1/2 cup of peanut butter in the microwave for about 20 seconds, this should melt the peanut butter without getting it hot. Drizzle 1/4 cup of the peanut butter over the fudge. Top with half of the peanut butter ice cream.
5. Next, remove the second brownie layer from the pan it was baked in. As stated above, I just cut it in fourths and removed each piece. Place the brownie on top of the ice cream, hot fudge, and peanut butter layer. Once the cake was assembled, it was not at all visible that I had cut the second brownie layer. Top this layer with 3/4 cup hot fudge, and remaining 1/4 cup peanut butter. Place second half of the peanut butter ice cream on top. Freeze cake completely. I froze it overnight. I would recommend freezing at least 6 hours.
6. Once frozen, run a knife around the sides of the cake and remove the ring from around the pan. Sprinkle with the remaining 4 Reese's. Drizzle the top with remaining hot fudge and more melted peanut butter for garnish. You may want to replace in the freezer for 10-15 minutes to harden the sauces on top. I like to slice my piece of cake and let it sit about fifteen minutes to soften. While not necessary, but super tasty, we also drizzled our pieces with a little homemade caramel sauce. Enjoy!

Notes

*I recommend using a box brownie mix and not a homemade recipe. In my opinion, box brownie mixes are usually a bit more moist, even after days of sitting out than most homemade recipes. I think the texture of a box brownie mix works better for eating frozen as well. A homemade brownie might be more prone to drying out and harder to bite/chew since this cake is served frozen.

Butter, Love, and Cowboys https://www.butterloveandcowboys.com/

Cakes and Cupcakes

Chocolate Chip Cookie Dough Cheesecake

Byhannah@butterloveandcowboys.com | On April 26,17 | 0 Comment

We are cheesecake lovers around here. My Cowboy and myself rate cheesecake as one of our top desserts! We like all different kinds too. I have yet to come across a flavor of cheesecake I didn’t find worth eating. This Chocolate Chip Cookie Dough Cheesecake is no exception.

About a year in a half ago, my brother and his wife introduced us to The Cheesecake Factory. I had heard good things about it, but the closest one to us is in Salt Lake City, two hours away from where we live, so we had never made a special trip to eat there. While we were visiting them, they invited us to come along with them to try it out.

It was fantastic.

The food was really good and we had some delicious entree’s there, but the cheesecake. It was a cheesecake lover’s dream! They have so many different flavors. We decided even though The Cheesecake Factory is a ways away from where we live, it is worth the occasional trek to enjoy this tasty restaurant.

For our fifth anniversary, about a month ago, we were in Salt Lake for the weekend. Needless to say, we made it to The Cheesecake Factory. Twice. Our second visit was just for some more cheesecake though 🙂

After that weekend trip where we indulged in The Cheesecake Factory’s cheesecake twice, I continued to crave cheesecake. So while we were still on our cheesecake high, I decided to make this bad boy. It totally fulfilled that craving. My sister and her family were visiting us for the weekend so she directed me to this delicious recipe.

First we have a simple graham cracker crust. You can use an Oreo crust if you like, but I really liked this cheesecake with a graham cracker bottom. We fill that crust with a classic cheesecake filling. Next we enrich the filling with a batch of chocolate chip cookie dough. To top it off, we add a smooth covering of chocolate ganache.

I simply adore a layer of ganache on a cheesecake.

Check out that cookie dough.

As much as we love cheesecake, we love cookie dough too. The combination of those two loves makes Chocolate Chip Cookie Dough Cheesecake a serious treat for us.

The moral of the story is; if you like cheesecake make a trip to your nearest Cheesecake Factory at least once! And to get your cheesecake fix in between visits, make this cheesecake 🙂

I promise it hits the spot.

Recipe adapted from Taste of Home.

Chocolate Chip Cookie Dough Cheeecake

2017-04-26 10:25:28

An indulgent and satisfying cheesecake, stuffed with cookie dough and topped with a chocolate ganache.

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For the crust

9 whole graham crackers, crushed
1/3 cup butter, melted
3 tablespoons sugar

For the cheesecake filling

3 (8 oz) packages cream cheese
1 1/2 cups sugar
1 cup sour cream
1/2 teaspoon vanilla
3 eggs, lightly beaten

For the cookie dough

1/3 cup butter
1/3 cup sugar
1/3 cup brown sugar
1 tablespoon water
1 teaspoon vanilla
1/2-2/3 cup flour
1 1/2 cup milk chocolate chips, divided

For the ganache

1 cup chocolate chips (we prefer 3/4 milk, 1/4 dark).
1/4-1/3 cup cream

For the crust

1. Preheat oven at 350 F. Grease a 9-inch spring form pan. Combine crushed graham crackers, melted butter, and three tablespoons sugar. Mix until combined and press into pan. Bake for ten minutes.

For the cheesecake filling

1. Beat cream cheese and sugar until smooth. Add sour cream and vanilla. Mix well. Add the eggs and beat on low until just combined. Pour over graham cracker crust.

For the cookie dough

1. Cream butter and sugars. Add water, then vanilla, and combine. Add flour. If it is too wet after adding 1/2 cup of flour, add up to 2/3 cup. It will be fairly sticky. Fold in 1 cup chocolate chips.
2. Drop by teaspoon-fulls over cheesecake filling. Gently push the dough beneath the surface of the cheesecake filling.
3. Sprinkle remaining 1/2 cup of chocolate chips on top of the cheesecake and gently press them in.
4. Place spring form pan on a cookie sheet and bake at 350 for 45-55 minutes or until a toothpick inserted comes out clean. Cool completely.

For the ganache

Pour chocolate chips into a heatproof bowl. Heat cream in the microwave until hot. I start out with 1/4 cup cream, but if it is too thick will add up to 1/3 cup of cream until I reach the consistency I want. Pour cream over chocolate chips and whisk until smooth. May need to place it in the microwave for thirty more seconds. Spread over cooled cheesecake. Refrigerate until ganache is set and serve! Cover and refrigerate leftovers.

Butter, Love, and Cowboys https://www.butterloveandcowboys.com/

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