Grocery List

18 chocolate graham cracker sheets (2 cups crumbs)

1/2 cup chopped hazelnuts, toasted

1/4 cup butter, melted

1 cup semisweet chocolate mini-morsels, melted

4 (8-ounce) packages cream cheese, softened

1/2 cup butter, softened

4 (4-ounce) packages milk chocolate baking bars, melted

4 large eggs

1 egg yolk

1 (10-ounce) package almond toffee bits

3/4 cup chopped hazelnuts, toasted

3 tablespoons hazelnut liqueur

1 tablespoon vanilla extract

1/4 teaspoon ground nutmeg

1 (16-ounce) container sour cream

3 tablespoons sugar

1 tablespoon hazelnut liqueur

sweetened whipped cream

almond toffee bits

chopped hazelnuts, toasted

1/2 cup (148 grams) Nutella® Hazelnut Spread

Preheat the oven to 325 degrees F for 1 hour and 15 minutes or until almost set. Process graham crackers and 1/2 cup hazelnuts in a food processor until finely ground. Add melted butter; pulse 4 or 5 times or until blended. Press mixture into bottom and 1 1/2 inches up sides of a 10-inch springform pan; freeze 15 minutes. Carefully spread melted mini-morsels over frozen crust. Freeze 15 minutes.

Meanwhile, beat cream cheese and softened butter at medium speed with an electric mixer just until smooth. Add melted white chocolate, beating just until blended. Add eggs, 1 at a time, and yolk, beating just until blended after each addition. Stir in toffee bits and next 4 ingredients. Pour batter into prepared crust.

Meanwhile, combine sour cream, sugar, and 1 tablespoon liqueur in a medium bowl. Remove cheesecake from oven; carefully spoon sour cream mixture evenly over cheesecake. Bake 15 more minutes; remove from oven. Run a knife around edge of pan, and release sides. Cool completely on a wire rack. Cover and chill 8 hours. Serve with sweetened whipped cream, toffee bits, nutella, and hazelnuts. Store in refrigerator.

Tip: There are 8 cups of batter for this stately cheesecake. Once the sour cream mixture is added, the pan will be very full, so be careful when transferring to and from the oven.

Grocery List

Crust Layer

1 3/4 cups graham cracker crumbs (about 28 squares)

1/4 cup packed brown sugar

1/2 cup butter, melted

Filling Layer

3 packages (8 oz each) cream cheese, softened

1 cup packed brown sugar

3 eggs

3/4 cup whipping cream

1/4 cup caramel-flavored coffee syrup

Caramel Sauce Layer

1 1/4 cups packed brown sugar

1/2 cup butter

2 tablespoons caramel-flavored coffee syrup

1 1/2 teaspoons flaked sea salt

1/2 cup whipping cream

Preheat the oven to 350 degrees F. Wrap outside bottom and side of 9-inch springform pan with heavy-duty foil to prevent leaking. Grease inside bottom and side of pan with shortening. In small bowl, mix crust ingredients. Press in bottom of pan. Bake 8 to 10 minutes or until set. Reduce oven temperature to 300°F. Cool crust 10 minutes. Meanwhile, in large bowl, beat cream cheese and 1 cup brown sugar with electric mixer on medium speed until smooth. Beat in eggs, one at a time, just until blended. Add 3/4 cup whipping cream and 1/4 cup coffee syrup; beat until blended. Pour filling over crust.

Bake at 300°F 1 hour 10 minutes to 1 hour 20 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly. Turn oven off; open door 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight.

In 2-quart saucepan, melt 1/2 cup butter over medium heat. Add 1 1/4 cups brown sugar and 2 tablespoons coffee syrup. Heat to boiling; cook and stir 1 minute until sugar dissolves. Stir in 1/2 cup whipping cream; return to boiling. Remove from heat. Cool 10 minutes.

To serve, run small metal spatula around edge of springform pan; carefully remove foil and side of pan. Cut cheesecake into slices. Drizzle caramel sauce over slices; sprinkle with salt. Cover; refrigerate any remaining cheesecake.

Grocery List

Flourless Cake Layer

In microwave, melt:

4 ounces bittersweet chocolate chocolate chips

1 stick butter (8 tablespoons)

Once melted, stir in:

3/4 cup sugar

3 eggs

Whisk well

Chocolate Cheesecake Layer

1 pound cream cheese, must be softened to room temperature

1/2 cup sugar

3 eggs

1/2 cup chocolate chips, melted (I used semisweet) and cooled a bit

Mousse Layer

1 1/4 cups semi sweet chocolate chips, melted in microwave and cooled a bit

2 cups heavy cream

Glaze Layer

12 ounces chocolate chips

1 cup butter

1 tablespoon light corn syrup

Marshmallow Topping Layer

3 egg whites

2 cups light corn syrup

1/2 teaspoon salt

2 cups powdered sugar

Preheat the oven to 350 degrees F. Grease 9 inch springform pan. Flourless Cake: Add 1/2 cup. unsweetened cocoa powder. Best to sift it in! Pour into the springform and set aside while preparing cheesecake layer.

Chocolate Cheesecake Layer: Beat the cream cheese until fluffy. Add sugar and mix well. Add eggs one at a time. Pour in the cooled melted chocolate and mix to blend all. Carefully spread over the flourless cake layer. Bake the cake at 350 for 50-60 minutes. Let cool and then chill a few hours in the fridge.

Mousse Layer: Beat the cream in the mixer until almost soft peaks. Add the chocolate and mix just until combined and thick. Spread over the chilled cheesecake and chill again while preparing the glaze.

Glaze: Melt the chocolate and butter in the microwave until melted. Stir in corn syrup. Let cool a bit before pouring on cake. Pour on and spread and chill. Remove cake from fridge before serving so it can come up to room temp a bit. Cut with a hot knife and clean knife between slices. The top layer is thick and will be too hard to cut directly from the fridge. After a few minutes it is perfect and beyond delicious!

Marshmallow Topping (Note: this does contain raw egg whites so make sure they are safe for you and your guests): In a mixer, beat egg whites, corn syrup, and salt. Beat on high speed for 5 minutes or until doubled. On low, add powdered sugar. Place some in a piping bag and pour over each slice of cheesecake you are serving. Use a creme brulee torch to toast the marshmallow quickly. This makes a ton of marshmallow (fluff) so you can store the rest in the refrigerator for 2 weeks.

Grocery List

1 1/2 cups graham cracker crumbs

1/4 cup butter, melted

1 3/4 cups sugar, divided

3 lemons

4 eggs, divided

4 packages (8 ounces each) PHILADELPHIA Cream Cheese, softened

1 cup BREAKSTONE'S or KNUDSEN Sour Cream

1/4 teaspoon cream of tartar

Preheat the oven to 325 degrees F. Mix crumbs, butter and 2 Tbsp. sugar; press onto bottom of 9-inch springform pan. Grate zest from 1 lemon, then squeeze 1/2 cup juice from all lemons. Separate 3 eggs.

Beat cream cheese and 1 cup of the remaining sugar in large bowl with mixer until blended. Add sour cream and lemon juice; mix well. Add 1 whole egg and 3 yolks, 1 at a time, mixing on low speed after each just until blended. Stir in zest. Pour over crust.

Bake 1 hour 10 min. or until center is set; remove from oven. Increase oven temperature to 400ºF.

Beat egg whites and cream of tartar in small bowl with mixer on high speed until foamy. Gradually add remaining sugar, beating until stiff peaks form; spoon onto cheesecake. Spread to completely cover top. Bake 8 to 10 min. or until golden brown. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

Grocery List

Cheesecake Layer

1 1/4 lbs bar cream cheese, room temperature (20 oz)

3/4 cup sugar

1/2 tablespoon fresh lemon juice

1/4 teaspoon coarse salt

2 large eggs

1/2 cup sour cream, room temperature

Cake Layer

2 1/2 cups cake flour

1 1/2 cups sugar

1 1/2 teaspoons baking soda

2 tablespoons cocoa powder

1 teaspoon salt

2 eggs

1 1/2 cups vegetable oil (I always use melted coconut oil)

1 cup buttermilk

3 tablespoons red food coloring

2 teaspoons vanilla extract

1 1/2 teaspoons white distilled vinegar

Frosting Layer

12 ounces cream cheese, softened

12 ounces butter, softened

1 1/2 teaspoons vanilla extract

3 cups confectioners' sugar, sifted

Preheat the oven to 325 degrees F. Set a kettle of water on to boil. For cheesecake: Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar, beating until fluffy. Beat in lemon juice and salt. Beat in the eggs, one at a time, scraping down the side of the bowl after each. Beat in the sour cream. Spray the pan with non-stick spray like Baker's Secret. Cut parchment paper in a circle and line the bottom of the cheesecake pan. Spray the parchment. Wrap bottom half of pan in foil. Pour in filling and place in a large, oven safe pan. Pour in boiling water to come halfway up side of the springform pan. Bake until just set in center, about 45 minutes. Remove pan from water. Let cool for approximately 20 minutes. Run a knife around edge and continue to cool completely. Carefully place a plate on top of cooled cheesecake layer and flip it over onto plate. Remove parchment paper. Cover in plastic wrap and freeze.

For the cake: Preheat oven to 350°. I always use cake strips on all the cakes I bake because the cakes turn out perfectly flat on top. So soak your cake strips and attach them to your pans now if you're using them. Sift together flour, sugar, baking soda, cocoa, and salt into a medium bowl. Beat eggs, oil, buttermilk, food coloring, vanilla, and vinegar in a large bowl with an electric mixer until well combined. Add dry ingredients and beat until smooth, about 2 minutes. Divide batter evenly between 2 greased and floured 9" round cake pans and bake 25-30 minutes, rotating halfway through, until a toothpick inserted in the center of each cake comes out clean. Let cakes cool 5 minutes, then invert each onto a plate, then invert again onto a cooling rack. Let cakes cool completely. If you didn't use cake strips, level the layers now.

Frosting: Beat cream cheese, butter, and vanilla together in a large bowl with an electric mixer until combined. Add sugar and beat until frosting is light and fluffy, 5–7 minutes.

Assembly: Place bottom layer on cake stand. Remove cheesecake from freezer, unwrap and place cheesecake layer on top of the bottom layer of the red velvet cake. If the cheesecake is wider than the cake, and it is necessary to to trim it, wait approximately 10 minutes for the cheesecake to soften, then trim it with a knife. Place top layer of cake on top of the cheesecake, and coat with a generous layer of the cream cheese frosting to act as the crumb coat. Refrigerate approximately 30 minutes, then frost with as much of the remaining frosting as necessary. Refrigerate until ready to serve.