Strawberry Streusel Cheesecake Food

STRAWBERRY CHEESECAKE MUFFINS

Steps:

• Preheat oven to 425°F (218°C). Spray two 12-count muffin pans with nonstick spray or line with cupcake liners (this recipe makes 14 muffins, so there will be two batches). Set aside.
• In a small bowl, toss together the brown sugar, flour, and cinnamon. Cut in the butter in very small pieces using a pastry knife or mix with a fork until the mixture resembles coarse crumbs. Set aside.
• In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the granulated and brown sugars and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed.
• In a large bowl, toss together the flour, baking soda, baking powder, and salt. Pour the wet ingredients into the dry ingredients and slowly mix until combined and little lumps remain. Fold in the strawberries with a wooden spoon or rubber spatula. Don't worry if the berries bleed a little - my batter was pink-ish in some spots; it looks pretty when baked.
• In a medium bowl, beat the cream cheese with an electric handheld or stand mixer on medium-high speed until creamy. Add the egg yolk, vanilla extract, and sugar. Beat until combined.
• Spoon 1 Tablespoon of strawberry muffin batter into the muffin cups. Layer with about 1 spoonful (not quite a full Tablespoon) of cheesecake filling, then another Tablespoon of muffin batter (or however much batter is needed to fill the cups all the way to the top). Yes, you will fill the muffin cups to the very top. Some cheesecake filling may poke out of the top or on the sides. Sprinkle each muffin evenly with streusel topping and gently press the streusel down into the muffin so it sticks.
• Bake the muffins for 5 minutes at 425°F (218°C). Keeping the muffins in the oven, lower the temperature down to 350°F (177°C) and bake for an additional 18 minutes or until a toothpick inserted in the center comes out clean. The total times these muffins take in the oven is about 23-24 minutes, give or take. Allow the muffins to cool for 10 minutes in the muffin sheet, then transfer to a wire rack to cool until ready to eat. They are very moist from the cheesecake filling.

STRAWBERRY SOUR CREAM STREUSEL CAKE

Steps:

• Prepare strawberry purée: In a blender, combine strawberries and jam. Make a paste of cornstarch and vanilla, and add to blender. Purée until smooth.Set aside.
• Prepare cake: Heat oven to 375 degrees. Oil a 9-inch springform pan and set aside. In a large bowl, combine sugar, flour, baking powder and baking soda. Sprinkle in butter cubes and rub them in by hand until mixture resembles large coarse crumbs. Remove 1/2 cup and set it aside. To large bowl, add sour cream,egg and vanilla. Mix well.
• Using a little over half the cake batter, drop dollops of batter into pan. Pat batter across bottom of pan and about 1 inch up sides; mixture will be very sticky and somewhat uneven. Add strawberry purée, making an even layer across bottom of pan and leaving a rim of dough above it. Cover with remaining cake mixture.
• Prepare crumble topping: In a medium bowl, combine reserved 1/2 cup dough and Demerara sugar. Stir with a fork to mix. Sprinkle evenly over cake.
• Bake cake until lightly golden, about 45 minutes. Cool completely before serving.

PHILADELPHIA BLUEBERRY STREUSEL CHEESECAKE

Steps:

• Heat oven to 325°F.
• Combine 1-1/2 cups flour, 1/3 cup sugar and cinnamon in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Reserve 1/2 cup crumb mixture; press remaining onto bottom of 9-inch springform pan. Bake 25 min. or until lightly browned.
• Meanwhile, beat cream cheese, remaining flour, remaining sugar and vanilla with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended.
• Pour cream cheese batter over crust; top with berries and reserved crumb mixture. Bake 1 hour 25 min. to 1 hour 30 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

STRAWBERRY STREUSEL CAKE

Steps:

• Preheat oven to 357°F Spray a 9.5" springform pan. Set aside.
• Combine flour, sugar, salt, baking powder, cinnamon in a mixer bowl. Add eggs, and beat on medium speed. Add milk, oil, vanilla and beat until smooth.
• Pour batter into prepared pan. Spoon the strawberry jam over the batter. Use a knife or spatula to make shallow swirls to ripple the jam into the cake batter.
• To make streusel topping: Put all the ingredients into a medium bowl and use your fingers to pinch it all together until you get coarse crumbs. Sprinkle all over the cake.
• Bake uncovered for 45 minutes, or until a toothpick inserted in the middle comes out clean. Allow to cool for a few minutes before removing the sides of the pan. Cool completely and slice.

STRAWBERRY CHEESECAKE BARS

Steps:

• Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
• In medium bowl, stir cookie mix, butter, flour and 1 egg until soft dough forms. Press evenly in pan. Bake 15 to 18 minutes or until light golden brown. Cool 15 minutes.
• In large bowl, beat cream cheese, sugar, vanilla and 2 eggs with electric mixer on medium speed until smooth. Spread evenly over crust in pan.
• Place spreadable fruit in small resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag. Squeeze spreadable fruit in 3 lines the length of the pan. Use knife to pull spread from side to side through cream cheese mixture at 1-inch intervals. Bake 25 to 30 minutes longer or until filling is set. Refrigerate until chilled, about 2 hours. For bars, cut into 8 rows by 4 rows. Store covered in refrigerator.

STRAWBERRY STREUSEL CHEESECAKE

Steps:

• Heat oven to 350°F; spray bottom and sides of 10 to 11 inch springform pan with no stick cooking spray.
• Combine muffin mix and butter in medium bowl. Cut in butter with pastry blender or fork until mixture is crumbly. Reserve 1-1/3 cup of crumb mixture. Place in refrigerator.
• Press remaining crumbs in bottom and partially up sides of prepared pan. Place on cookie sheet and bake for 10 minutes.
• Combine cream cheese, sugar, flour, egg and vanilla in large bowl. Beat with electric mixer on medium high for 1-1/2 to 2 minutes or until creamy and smooth.
• Spoon cream cheese mixture evenly over partially baked crust. Spread gently.
• Spoon pie filling evenly over cream cheese mixture.
• Sprinkle reserved crumb mixture and walnuts on top of pie filling.
• Bake 40 to 45 minutes longer, or until golden brown on cookie sheet.
• Cool about 30 minutes.
• Chill 2 hours or overnight (this is the hard part, waiting -- but worth it!).
• Remove sides of pan and place on serving plate to serve! YUMMY!