If you live in South Florida, you must have tried the fabulous Cream Cheese Guava pastelitos that are a staple in the Cuban bakeries but can be found all over the place.
So with that said, I decided to give those pastelitos a little twist and turn them into a delectable easy to make Croissant Cheesecake.
Here is what you will need:
Place the cream cheese in a bowl and leave it there until its soft enough to whip (if you are impatient as I am, you can microwave it for 30 seconds). Add the 1 cup of sugar and using an electric beater, beat away until its nice and creamy.
Heat the oven to 350 Deg F
Grab a baking tray and place a sheet of parchment paper, roll out the first can of crescent dinner tolls and join the seams and you will end up with a nice rectangle.
Evenly spread 3/4 of the jar of guava jelly on the pastry
Gently place the whipped cream cheese on top and and spread evenly
Then open the other can, spread it out on a flat surface, join all the seams and place on top to seal the deal 🙂
Melt the 1/2 stick of butter and pour on top and then sprinkle the 1/4 cup of sugar
Place in preheated oven for 30 minutes
You can serve it warm with a nice dollop of vanilla ice cream, or you can place it in the fridge overnight, cut into squares or strips of desired size and serve it cold as a lovely afternoon tea snack.
Banana Bread is something that I make 1 or 2 loaves of at least 3 to 4 times a month! I am happy to say that they don’t all get consumed by my family as at least 75% of them are enjoyed by my coworkers 🙂
Does anyone else have the “banana” issues that I have? If I don’t buy bananas, the family complains that there are no bananas. And when I buy bananas, they eat a couple and the rest are pushed to a corner and left to rot! That is how my banana bread are born every single time!
Thinking maybe this is a family conspiracy to make me make Banana Bread nearly every week, but wouldn’t it be just easier to tell me?
Anyway, today is one of those days where 3 very unhappy bananas were staring at me when I came back from work. To which I added 3 more not so unhappy ones to make a 2 loaves.
Banana Bread is just fabulous on its own, but my adventurous spirit and always looking for something different crazy brain decided that today we needed a little twist. And can you think of anything better than a cheesecake/banana bread combo?
So with that thought in mind, I prepared my banana bread the usual way and then mixed the following ingredients to make a cheesecake filling in the middle of it.
- 8oz of cream cheese
- 1/4 cup of sugar
- 1 egg
- 3 tbsp of flour
- 1 tbsp of vanilla extract
Once I got the above nicely mixed I layered half the mixture of my banana bread into the mold, followed by the cream cheese mixture and then topped with the rest of the banana bread mixture.
The result is a fabulously moist banana bread with a big fat vein running through it of a luscious cheesecake consistency filling! Now how is that for a change?
This week everyone got lucky, as one of them is staying home (had to slice it to take a pic) and the pretty one is going to work ❤
A very very bad friend of mine posted this link for a Salted Caramel Cappuccino Cheesecake last week.
Now how can one resist, Salted Caramel and coffee all in the same bite?
So I had no other option than to give into temptation and bake this wonderfulness!
Of course in true Andy’s style, I had to deviate from the recipe right?
I am sure the recipe posted was probably wonderful but here are the changes I made to it.
Instead of using chocolate wafers, I used Oreo Cookies and used half the amount of butter.
For the filling I followed the recipe as a good girl, you can’t go wrong by mixing cream cheese, brown sugar, Kahlua and espresso right?
- 3 packages (8 ounces each) cream cheese, softened
- 1 cup packed brown sugar
- 1/2 cup sour cream
- 1/4 cup Kahlua (coffee liqueur)
- 2 tablespoons all-purpose flour
- 2 tablespoons instant espresso powder
- 4 eggs, lightly beaten
Once the filling was done, I poured it into the crust and into the oven it went in a hot bath (bain marie) for aprox 1 hour.
Whilst the cheesecake was slowly baking, I once again deviated from the recipe. They used ready made Caramel Ice-cream topping and instead I made my fingerlicking homemade Salted Caramel Sauce.
- 2 cups of sugar
- 1 1/2 sticks of butter
- 1 cup of heavy cream
- 1 tbsp salt
Once the cheesecake was ready, I let it cool in on a rack for 10 minutes before I took it out of the mold and placed it in the fridge.
I finished it off by topping it with some of my freshly made salted caramel sauce and back into the fridge it went until dinner time 🙂
A lot of us, self included are obsessed with any kind of food that involves Pumpkin Spiced something!
Let me think, we have Pumpkin Spice coffee creamer, Pumpkin Spice Coffee & Latte’s, Pumpkin Spice Yoghurt, Pumpkin Spice Oreos, Pumpkin Spice Milano Cookies, Pumpkin Spice Fudge, Pumpkin Spice Ice Cream, Pumpkin Spice Chocolate, Pumpkin Spice Cheesecake, Pumpkin Spice Biscotti, Pumpkin Spice Cookies, Pumpkin Pies and the list goes on and on!
So with that said pictured today we have a smorgasbord of a few of the afore mentioned Pumpkin treats that will be baked in the upcoming months.
As the Pumpkin Season goes into full swing I will be posting some recipes, so make sure to check my blog for updates!