Posts Tagged 'Neufchatel cheese'

Honey Yogurt Cheesecake Bars with Cinnamon Graham Cracker Crusts

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Any cheesecake fans out there? I love the stuff and it always reminds me of two things…

Thing #1 is my mom’s no-bake cheesecake – light and fluffy and so easy to make.  It was a go-to dessert in my house growing up.  My family would top their slices with cherry pie filling, but I always thought – and still do think – that that is SO not the way to go.  No putting fruit on my desserts, no sir.  I’ll take the cheesy goodness all by itself.

Thing #2 is The Cheesecake Factory.  Obvious, yes.  Impersonal, hardly!  I used to LOVE going to Cheesecake.  Hello Adam’s Peanut Butter Cup Fudge Ripple and Chocolate Peanut Butter Cookie Dough! My adoration for all things cocoa and PB indeed started at an early age.  Every time we went to TCF, I made sure to save room in my belly to fit a whole slice.  Then I’d roll myself out of the restaurant in a sugary, cheesy, sweet bliss.  Ahh…those were the days.

Anyway, Kristina from Stonyfield Farm recently contacted me to see if I’d like some coupons for free Oikos.  She had spotted me using Greek yogurt back when I made Yogurt Glazed Carrot Cake and thought I might be interested.  Umm…yes please!  I promised to come up with a fun recipe to spotlight my Oikos and – BAM! – cheesecake bars popped right into my mind.  Actually, cheesecake popped in there first, but I don’t have the right pan for that.  So bars it was!

Since Greek yogurt was to play a key role in these cheesecake bars, I let it be my inspiration as well.  I asked myself, what kind of cheesecake bars should I make? Well, I replied – does anyone else have conversations with themselves? what do I like to put in Greek yogurt? Ooh ooh!  I like honey and cinnamon and vanilla… And that’s pretty much how it happened.  Before I knew it, I had created Honey Yogurt Cheesecake Bars with Cinnamon Graham Cracker Crusts.

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Here’s the recipe:

Crust:

1 cup whole wheat graham cracker crumbs*

2 tablespoons vegetable oil

2 tablespoons honey

1 teaspoon cinnamon

Cheesecake:

16 ounces Neufchatel cheese

1/2 cup honey

1 egg

1 egg white

1/2 cup plain nonfat Greek yogurt

1 teaspoon vanilla extract

* I used MI-DEL Honey Grahams to make my crumbs – 100% whole wheat and sweetened with only honey and molasses.

Preheat the oven to 350*F.  Spray an 8 x 8-inch pan with cooking spray.  To make the crust, combine graham cracker crumbs, canola oil, honey and cinnamon until well-moistened.  Press mixture into prepared pan and bake for about 8 minutes.  Remove from oven and set aside.  To make the cheesecake, beat together Neufchatel cheese and honey until well blended.  Add egg and beat well.  Add egg white and beat well.  Add Greek yogurt and vanilla extract and beat well.  Pour mixture on top of graham cracker crust.  Bake for 40-45 minutes.  Let cool and refrigerate for several hours or overnight before serving.  Makes 16 bars.

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These cheesecake bars were uber cheesy and creamy and subtly sweet.  I enjoyed my bites with a bit of honey drizzled on top – just like in the pics!  Next time I might even add extra honey to the batter.  Yum!

Have you ever baked with Greek yogurt? How do you like to use it?

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Chocolate Carrot Cake + Cream Cheese Frosting

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So I’m back in NYC after two gloriously relaxing weeks visiting the fam in St. Louis – hooray for holiday break and vacation days to use up!  I could have stayed even longer – ahh, the life of no responsibility – but I do have to say, it feels good to get back to my usual routine.  Not gonna lie though, I’d be happy to go without the return of work tomorrow!  Oh well, c’est la vie, right?

Before I left STL and between holiday festivities, I made sure to squeeze in some more baking time.  You didn’t really think that Yogurt Glazed Carrot Cake was the only thing I whipped up while I was there, did you?!  That treat was for the sister.  This one’s for the dad.  And it comes with a back-story…

My dad e-mailed me a few weeks ago with a baking proposition.  One day last month, he was finishing up a working lunch with some colleagues when the dessert tray appeared at their table.  A richly dark, moist-looking cake immediately caught his eye.  Upon his asking, the waitress proclaimed it to be a “chocolate carrot cake.”  Now this was something Dad had never heard of before!  Intrigued and delighted, he ordered it on the spot and greatly looked forward to that first taste.

Much to his disappointment, said waitress later returned to inform him that his forthcoming dessert was actually a spice cake, not the carrot cake of his dreams. Well, poor Dad couldn’t get the thought of a chocolate carrot cake out of his mind, so he asked me (repeatedly) to bake one up when I came home.  And bake one up I did.  This version has cream cheese frosting, because that’s the way Dad likes it.

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My recipe for Chocolate Carrot Cake + Cream Cheese Frosting:

Cake:

3 cups grated carrots

3/4 cup agave nectar

2 eggs

2 egg whites

1/2 cup unsweetened applesauce

2 teaspoons vanilla extract

1 3/4 cup whole wheat pastry flour

1/2 cup cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder

2 teaspoons cinnamon

1/2 teaspoon salt

1 cup grain sweetened chocolate chips

Frosting:

12 ounces Neufchatel cheese

3 cups unrefined powdered sugar

1 tablespoon vanilla extract

Preheat the oven to 350*F.  Line two 9-inch round cake pans with parchment paper and set aside.  In a large bowl, mix together carrots, agave nectar, eggs, egg whites, applesauce and vanilla extract.  In a separate bowl, mix together whole wheat pastry flour, cocoa powder, baking soda, baking powder, cinnamon, and salt.  Add dry ingredients to wet ingredients and stir until blended.  Stir in chocolate chips.  Pour batter into prepared cake pans.  Bake for 25-30 minutes.  Let cool in pans.

While cakes are cooling, prepare frosting by blending together Neufchatel cheese, unrefined powdered sugar and vanilla extract with an electric mixer until smooth.  Once cakes cool, spread about a third of the frosting over cake #1.  Place cake #2 on top of cake #1.  Spread remaining frosting over top and sides of cake.

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Melty chocolate and carrot specks!

This cake was a huge hit around my house! The chocolate chips gave it some extra special chocolate sweetness and the cream cheese frosting was addicting!  I snuck a lot of licks from the bowl before it got to the cake.  You know, for testing purposes.  And though I made it for Dad, I think Mom may have liked it even more.  After a couple bites and some long, contemplative looks, she declared it the “best thing you’ve made yet.”  Don’t worry, I enjoyed some slices myself before she could polish it all off (j/k Mom, j/k).

What have you seen combined with chocolate that was somewhat surprising?

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Contact

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