SAVORY BREAKFAST MINI CHEESECAKES
Cheesecake isn't just for dessert. Give it a try for breakfast or brunch, serving either warm or cold. Great for portion control and a tasty 'grab-and-go breakfast' for busy weekdays. Garnish with parsley and more crumbled bacon, if you'd like.
Provided by lutzflcat
Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Ham
Time 1h
Yield 24
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray 24 muffin tin cups with cooking spray or use paper liners.
- Mix bread crumbs, Pecorino Romano cheese, and melted butter together in a small bowl. Spoon about 1 teaspoon mixture into each of the prepared muffin cups, pressing down.
- Beat cream cheese with an electric mixer in a large bowl until fluffy. Beat in eggs one at a time until combined. Stir in Gruyere cheese, half-and-half, ham, bacon, bell pepper, green onions, salt, and pepper. Pour about 1/4 cup of the mixture into each muffin cup, filling each about 3/4 full.
- Bake in the preheated oven until cheesecakes are firm to the touch and lightly browned, about 30 minutes. Remove from the oven and let cool in muffin tins for 10 minutes.
Nutrition Facts : Calories 165.9 calories, Carbohydrate 3.1 g, Cholesterol 71.2 mg, Fat 13.7 g, Fiber 0.2 g, Protein 7.9 g, SaturatedFat 7.9 g, Sodium 301.1 mg, Sugar 0.5 g
BREAKFAST CHEESECAKE WITH GRANOLA CRUST
This is a healthier version of breakfast cheesecake with a granola crust with flax meal and honey instead of sugar. Because life is too short to not have cheesecake for breakfast. Top with fresh berries, if desired.
Provided by Kim
Categories Desserts Cakes Cheesecake Recipes
Time 2h55m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.
- Toss oats, almonds, coconut, flax meal, ground ginger, and salt together in a bowl to combine.
- Whisk together lemon juice, lemon zest, 1/3 cup honey, egg, and vanilla in a small bowl until thoroughly combined. Add to the oat mixture and stir using a wooden spoon, or your hands, until well combined. Press mixture firmly into the bottom and up the sides of the springform pan until crust is approximately 1/3-inch-thick on all sides.
- Bake in the preheated oven until edges are golden brown and the bottom of the crust is set, about 25 minutes. Remove and cool completely in the pan, about 1 hour. Run a knife around the sides of the pan and gently remove crust from springform pan.
- Whip Neufchatel cheese on medium-high speed with an electric mixer in a bowl until completely smooth. Add Greek yogurt, honey, lemon juice, lemon zest, and vanilla extract. Beat on medium-high speed until mixture is smooth and thoroughly combined. Taste and adjust sweetness by adding more honey if necessary.
- Pour filling into cooled crust, and refrigerate cheesecake for at least 1 hour. Keep chilled until ready to serve.
Nutrition Facts : Calories 300.9 calories, Carbohydrate 31.4 g, Cholesterol 36.2 mg, Fat 16.9 g, Fiber 4.3 g, Protein 8.7 g, SaturatedFat 7.7 g, Sodium 181.1 mg, Sugar 17.7 g
THE BEST CHEESECAKE
We've created the cheesecake of your dreams - rich, dense and creamy with a buttery, not-too-sweet graham cracker crust. Easy-to-follow instructions ensure a smooth, crack-free top every time.
Provided by Food Network Kitchen
Categories dessert
Time 10h30m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Position a rack in the middle of the oven and preheat to 325 degrees F.
- For the crust: Put the butter in a medium microwave-safe bowl, cover with a paper towel and melt in the microwave in 10-second increments. Brush a 9-inch springform pan with some of the melted butter.
- Stir together the remaining butter with the graham cracker crumbs, sugar and salt. Press the crumb mixture into the bottom of the pan, taking care to get the crust evenly to the edges. Bake until golden brown, 15 to 18 minutes. Let cool. Place the pan on a large sheet of foil and wrap up the sides. Place in a roasting pan.
- For the cheesecake: Beat together the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and vanilla and beat until just combined. Mix in the eggs by hand, one at a time, until just combined. (Take care not to overmix or the cheesecake will puff up and crack.) Pour the batter evenly over the crust, smoothing the top. Pour enough hot water into the roasting pan to come about halfway up the sides of the foil-wrapped springform pan. Bake until the outside of the cake is set but the center is still slightly loose, about 1 hour and 20 minutes.
- Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
- Run a knife around the edge of the pan once more and unlock to unmold the cheesecake. Transfer to a serving platter or cake stand and smooth the edges with a knife.
CHEESECAKE FOR BREAKFAST
Something too simple that simply tastes great! I got my employees hooked on it. I heard of plain greek yogurt with honey but this ibetter. I think it tastes like cheesecake and it's only 180 calories!
Provided by Lydiamis
Categories Breakfast
Time 1m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- Take top off of yogurt.
- squeeze or spoon honey on top of Yogurt cup.
- Swirl honey into yogurt with a spoon.
- enjoy!
Nutrition Facts : Calories 137, Fat 0.3, SaturatedFat 0.2, Cholesterol 3.4, Sodium 101.2, Carbohydrate 30.1, Sugar 30, Protein 6.6
EASY NO-BAKE CHEESECAKE PARFAITS
When it comes to digging your spoon into a tall glass of deliciousness, there's no party quite like a cheesecake parfait party. Sweeten up the deal by bypassing the oven in favor of this 15-minute no-bake cheesecake.
Provided by Kelly Senyei
Categories dessert
Time 20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Beat the cream cheese, 3 tablespoons heavy cream and 5 tablespoons sugar in a stand mixer fitted with the paddle attachment until smooth. Add 1 tablespoon vanilla extract and the lemon juice and zest. Beat until light and creamy, about 3 minutes.
- Whisk together the remaining 1 cup heavy cream, 3 tablespoons sugar, 1 teaspoon vanilla extract and the sour cream in a large bowl with a handheld electric mixer (or a stand mixer fitted with the whisk attachment) on high speed until soft peaks form.
- Add a layer of crushed graham crackers to the bottom of each parfait glass. Top the graham crackers with a layer of the cheesecake, then a layer of fruit (see Cook's Note). Top each parfait with a dollop of the whipped cream and serve.
BREAKFAST CHEESECAKE
Believe me, this isn't just for breakfast! Quick and easy, and very inexpensive and great for any meal.
Provided by catbeckster
Categories Breakfast
Time 40m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Press one can of crescent rolls in bottom of a greased 9 x 13 casserole dish.
- Mix cream cheese, sugar, egg yolk and vanilla until smooth.
- Spread over crescent rolls.
- Roll out another can of crescent rolls and place on top of cream cheese.
- Beat egg white and brush on top.
- Combine topping ingredients and sprinkle on top.
- Bake at 350 degrees for 30 minutes.
Nutrition Facts : Calories 600.4, Fat 26, SaturatedFat 11.9, Cholesterol 116.4, Sodium 635.8, Carbohydrate 79.3, Fiber 3.9, Sugar 34.3, Protein 13.2
CHEESECAKE FOR BREAKFAST (OMELETTE)
Make and share this Cheesecake for Breakfast (Omelette) recipe from Food.com.
Provided by Mark Kovach
Categories Breakfast
Time 13m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- In bowl mix eggs with sour cream and 1 tbsp sugar. Whisk for five minutes or use electric mixer on low for two minutes.
- Melt butter in a heavy 8-inch Teflon coated fry pan over lowest heat setting and add egg mixture.
- While eggs are cooking place cream cheese in bowl and warm in microwave for 45 seconds. check for warmth, must be warm but not hot. Microwaves vary, after 1st time segment if additional heating is needed use 15 second bursts.
- Add vanilla and rest of sugar to cream cheese and stir until well combined.
- Flip omelette by sliding onto plate, cover top with fry pan and invert, replace on heat until firm (about 30 seconds should do it).
- Top omelette with cream cheese mixture and then place fruit topping on top of cream cheese.
- Finish with whipped cream.
- Serve with your favorite toast buttered and topped with cinnamon sugar.
Nutrition Facts : Calories 505.1, Fat 31.2, SaturatedFat 16.5, Cholesterol 484.8, Sodium 305.8, Carbohydrate 39.1, Fiber 0.4, Sugar 29.2, Protein 16.3
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