Blueberry Cheesecake Crumb Cake

Blueberry Cheesecake Crumb Cake is delicious combo of two mouthwatering desserts: crumb cake and blueberry cheesecake. With this simple and easy dessert recipe you’ll get two cakes packed in one amazing treat. Creamy and smooth cheesecake is bursting with blueberries! The crust and topping are made from the same mixture, which means much less work and dirty dishes, too. From .

Blueberry Cheesecake Crumb Cake


Ingredients:


Crumb Cake:
3 and 1/3 cups flour
2 teaspoons baking powder
¼ teaspoon salt (if tolerated)
2/3 cup butter-cold and cut in cubes
Grated zest from 1 lemon (optional if tolerated)
1/3 cup light brown sugar
1/3 cup sugar
2 eggs
1 teaspoon vanilla

Blueberry Cheesecake Filling:
8 oz. mascarpone (check for problem ingredients and see NOTES)
8 oz. cream cheese-softened
½ cup + 2 Tablespoons caster sugar (see NOTES)
2 Tablespoons corn starch
2 eggs
1 teaspoon vanilla
1 and 2/3 cups of blueberries

Glaze:
½ cup powdered sugar
2-3 teaspoons milk


Directions:


1. Preheat the oven to 350 F. Line the bottom of 9 inches springform pan with parchment paper, spray bottom and sides of the pan with nonstick cooking spray and set aside.

2. In a large bowl stir together flour, baking powder, salt, brown sugar, sugar and lemon zest.

3. Add butter in dry ingredients mixture. Now, you can work it with hands, or press with a fork, or you can use the mixer. Work it until it’s grainy.

4. Add eggs and vanilla and mix to combine. The mixture should be crumbly. If it’s to sandy squeeze it with your fingers to make pea size crumbs.

5. Press about 2/3 of the mixture in the bottom and side (about 1 ½ inch height) of the pan. Place the pan and remaining crumbs in the fridge.

6. To make the filling mix together cream cheese, mascarpone, vanilla, sugar and corn starch just to combine. Add eggs and mix just to combine, do not overdo it.

7. Pour half of the cheesecake mixture in chilled crust, scattered about 2/3 cup of blueberries over the filling. Spread remaining cheesecake mixture. Top with blueberries and remaining crumbs.

8. Bake at 350 F until golden brown and toothpick inserted in the center comes out clean, about 65-75 minutes. If it starts browning too much tent the top with aluminum foil.

9. To make the glaze stir together powdered sugar and milk or cream. If it’s too thin add powdered sugar, if it’s too thick add more milk.


NOTES:

CASTER SUGAR is a finer granulated sugar. You can make a homemade caster sugar. Just process regular granulated sugar in a food processor, blender or coffee grinder until the sugar granules are smaller. But keep an eye on it—if you process it too long you’ll end up with powdered sugar!

In the USA, caster sugar is most commonly called superfine sugar. You may also occasionally see it labeled on store shelves as baker's sugar, bar sugar, or castor sugar. Yes, you can easily buy caster sugar in the US, though it is usually labeled as "superfine sugar" or "baker's sugar" in standard grocery aisles.

Plain MASCARPONE is generally IC-friendly. Because it is a fresh, mild cheese with very low acidity and no additives, it is well-tolerated by most people following an Interstitial Cystitis (IC) diet. Always check the label to ensure there are no hidden preservatives or added citric acid.

Crock Pot Chicken Alfredo

Julie says she has been making this crock pot chicken alfredo on those nights when she wants something creamy and comforting but doesn’t want to stand at the stove. It’s a slow cooker version of classic chicken alfredo made with chicken breasts, cream, broth, butter, and cream cheese, and it comes together in about 4 to 5 hours with barely any hands-on time. It’s rich, cozy, and one of those dinners that always disappears fast, especially when you’ve got hungry people waiting. From breadboozebacon.com.

Crock Pot Chicken Alfredo


Ingredients:

3 boneless skinless chicken breasts (about 1 pound) thawed
2 cups heavy cream
1 cup low-sodium chicken broth (without problem ingredients)
4 tablespoons unsalted butter cut into pieces
8 ounces cream cheese cut into pieces (softened)
½ teaspoon salt (if tolerated)
½ teaspoon Italian seasoning
¼ teaspoons black pepper (if tolerated)
¼ teaspoon garlic powder
1 pound rigatoni (see notes)
4 ounces Parmesan cheese shredded, plus more for garnish (if tolerated)
fresh parsley finely chopped, for garnish


Directions:

1. To your 6 quart slow cooker, add 3 boneless skinless chicken breasts, 2 cups heavy cream, 1 cup low-sodium chicken broth, 4 tablespoons unsalted butter, 8 ounces cream cheese, 1/2 teaspoon salt, 1/2 teaspoon Italian seasoning, 1/4 teaspoon black pepper, and 1/4 teaspoon garlic powder.

2. Cover and cook for 4-5 hours on LOW or the cream will curdle.

3. When there are 20 minutes left in the cooking time for the chicken, cook the pasta. Bring a large pot of salted water to a boil, add 1 pound rigatoni, and cook until al dente according to the package directions. Drain the water with a colander. Set aside.

4. Use tongs to remove the chicken from the crock pot and shred it using two forks. Wisk the sauce before adding the chicken and pasta. Return the chicken to the alfredo sauce along with the pasta and 4 ounces Parmesan cheese. Mix to combine.

5. Serve warm. Top with fresh parsley and extra parmesan cheese if desired.


NOTES:
For best texture, cook the pasta separately until al dente, then stir it in at the end. Slow cookers vary, and pasta can turn mushy if cooked directly in the sauce.

How do I know when the chicken is done? Use an instant-read thermometer. You’re looking for 165°F internally. It should also shred easily with a fork.

Add veggies if you want – Broccoli is an easy win. Add florets to the slow cooker 30 minutes before the end on HIGH or 1 hour before on LOW. Spinach and sun-dried tomatoes (if tolerated) can be stirred in raw at the end – the heat from the sauce takes care of them. Sliced mushrooms can go in at the beginning with the chicken, or sauté them first and stir them in at the end if you want more texture.

Can I make this ahead of time? Yes. You can cook the chicken and sauce ahead, store it in the fridge, and then reheat and add freshly cooked pasta when you’re ready to serve.

If the sauce is too thin, mix 1 tablespoon of cornstarch with 1 tablespoon cold water and stir it in. Let it warm for a few minutes to thicken. If it’s too thick, add a splash of chicken broth or cream.

Store in an airtight container for 3 to 4 days in refrigerator.

To freeze, store the chicken and sauce only – skip the pasta. Can freeze for up to 3 months. Thaw overnight in the fridge, then reheat and add freshly cooked pasta before serving.

To reheat, warm on the stove or in the microwave with a splash of cream or milk to loosen the sauce. Avoid reheating in the slow cooker. It takes too long to bring refrigerated food back up to a safe temperature.

Creamy Ranch Chicken Crock Pot

This ultimate comfort food recipe transforms ordinary chicken breasts into tender, flavorful shredded chicken in a rich, creamy ranch sauce. Perfect for busy weeknights, this slow cooker meal requires just 10 minutes of prep and delivers restaurant-quality results every time. From tastyathome.com.

Creamy Ranch Chicken Crock Pot
Serves 4


Ingredients:

4 pieces boneless, skinless chicken breasts
1 packet ranch seasoning mix (without problem ingredients)
1 can cream of chicken soup 10.5 oz (without problem ingredients)
½ cup chicken broth (without problem ingredients)
½ cup sour cream (if tolerated)
½ tsp garlic powder
½ tsp onion powder (if tolerated)
¼ tsp black pepper (if tolerated)
1 tbsp olive oil optional for searing

Optional Garnishes
1 cup shredded cheddar cheese optional
fresh parsley for garnish, optional


Directions:

1. Add for step 1.Heat olive oil in a large skillet over medium heat. Meanwhile, pat chicken breasts dry with paper towels—this crucial step ensures proper browning. Sear each breast for 2-3 minutes per side until golden brown develops. This step is optional but adds extra flavor.

2. In the crockpot, add the cream of chicken soup, ranch seasoning, chicken broth, garlic powder, onion powder, and black pepper. Stir to combine until smooth.

3. Place the chicken breasts into the crockpot and coat them completely with the sauce mixture.

4. Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is cooked through and easily shreds with a fork. *Leaving the chicken in pieces instead of shredding it is totally fine and looks great—just like the photo show. Both ways taste equally delicious. The chicken is already tender and coated in that creamy sauce, so shredding is just a matter of preference.

5. Once cooked, remove chicken and shred with two forks. Return shredded chicken to the crockpot and stir into the creamy sauce.

6. Remove crockpot from heat and gradually stir in sour cream for extra creaminess. Garnish with shredded cheese and parsley, if desired.


Notes
For best results, don’t lift the lid during cooking as this releases heat and extends cooking time. The chicken is done when it reaches an internal temperature of 165°F and shreds easily. If the sauce seems too thin, mix 2 tablespoons cornstarch with 2 tablespoons cold water and stir into the mixture during the last 30 minutes of cooking. Leftovers keep in the refrigerator for up to 4 days and can be frozen for up to 3 months.

White Chocolate Cheesecake

Combine chocolate and cream cheese to make our White Chocolate Cheesecake. This White Chocolate Cheesecake is incredibly smooth, creamy and rich. From kraftheinz.com.

White Chocolate Cheesecake


Ingredients:

½ cup butter, softened
¾ cup sugar, divided
1-1/2 tsp vanilla, divided
1 cup flour
4 pkg(8 oz. each) PHILADELPHIA Original Cream Cheese
3 pkg(4 oz. each) BAKER'S White Chocolate, broken into pieces, melted, cooled
4 eggs


Directions:

Step 1
Heat oven to 325°F.

Step 2
Beat butter, 1/4 cup sugar and 1/2 tsp. vanilla in small bowl with mixer until light and fluffy. Gradually beat in flour until well blended; press onto bottom of 9-inch springform pan. Prick with fork. Bake 25 min. or until edge is lightly browned.

Step 3
Beat cream cheese, remaining sugar and vanilla in large bowl with mixer until well blended. Add chocolate; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.

Step 4
Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.