graham cracker

Blueberry Ice Cream Cake

Blueberry Ice Cream Cake by Wood and Spoon blog. This is a no-churn ice cream cake recipe made with cream cheese ice cream a stovetop blueberry sauce, and a salted graham cracker crumble. This cake is a make ahead treat that is perfect for summer with fresh berries. Learn how to make homemade ice cream cake on thewoodandspoon.com

Two of my favorite things combine in today’s recipe to make a killer dessert: fresh summer produce and creamy homemade ice cream. This blueberry ice cream cake is an ode to summer and its weather that has, so far, proven to be straight-up oppressive. With frozen layers of cream cheese ice cream and a fresh blueberry sauce throughout, this cake is certainly seasonally appropriate. Let me tell you all about it.

Blueberry Ice Cream Cake by Wood and Spoon blog. This is a no-churn ice cream cake recipe made with cream cheese ice cream a stovetop blueberry sauce, and a salted graham cracker crumble. This cake is a make ahead treat that is perfect for summer with fresh berries. Learn how to make homemade ice cream cake on thewoodandspoon.com

So why combine blueberries with ice cream cake? With blueberry season well underway, many of us (raises hand!) have found themselves with a surplus of produce. Lucky for us, homemade fruit sauces swirl splendidly into homemade no-churn ice cream. If you’ve never learned how to make no-churn ice cream, fear not! I recently wrote a post all about no-churn ice cream that you can read here. Today’s recipe uses the classic technique with the addition of cream cheese which gives this cake great flavor. That, plus the blueberry sauce and graham cracker crumble, makes for a terrific make-ahead treat!

Blueberry Ice Cream Cake by Wood and Spoon blog. This is a no-churn ice cream cake recipe made with cream cheese ice cream a stovetop blueberry sauce, and a salted graham cracker crumble. This cake is a make ahead treat that is perfect for summer with fresh berries. Learn how to make homemade ice cream cake on thewoodandspoon.com

Making the Blueberry Ice Cream Cake:

To make the ice cream cake, start with the blueberry sauce. Combine fresh or frozen blueberries with sugar and lemon juice on the stovetop. Cook the mixture until it reduces and thickens slightly. In the meantime, begin preparing your ice cream. Softened cream cheese creams together with sweetened condensed milk before folding into whipped cream. Split the ice cream mixture in half. One bowl will remain cream cheese flavored and the other gets a helping of blueberry sauce. Layer the two in a prepared pan with additional blueberry sauce.

This cake also employs the help of a graham cracker “crust” which adds a little bit of salted texture. I was going for a frozen dessert that was reminiscent of a blueberry cheesecake, and I think this fits the bill. Although the crumbs are optional, I think you’ll love them. Don’t skip this step. 🙂

If you get a chance to try this recipe, shoot me a message and let me know what you think! Happy Sunday to you and happy baking!

Blueberry Ice Cream Cake by Wood and Spoon blog. This is a no-churn ice cream cake recipe made with cream cheese ice cream a stovetop blueberry sauce, and a salted graham cracker crumble. This cake is a make ahead treat that is perfect for summer with fresh berries. Learn how to make homemade ice cream cake on thewoodandspoon.com

If you like this blueberry ice cream cake you should try:

Blueberry Mascarpone Ice Cream
Peanut Butter Honey Graham Ice Cream Cake
Blueberry Sour Cream Pie
Black Forest Ice Cream Cake
Blueberry Galette with a Cornmeal Crust
Strawberry Shortcake Ice Cream

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Blueberry Ice Cream Cake

This blueberry ice cream cake features a no-churn cream cheese ice cream, a salted graham cracker crumble, and a swirled blueberry sauce.

  • Author: Kate
  • Prep Time: 25
  • Total Time: 360
  • Yield: 6 servings
  • Category: Dessert

Ingredients

For the Blueberry Sauce:

  • 2/3 cup blueberries
  • 1/3 cup sugar
  • 2 teaspoons lemon juice

For the graham cracker crumbs:

  • ½ cup graham cracker crumbs
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons brown sugar
  • 1/8 teaspoon salt

For the ice cream:

  • 2 cups heavy whipping cream
  • 8 ounces cream cheese, softened to room temperature
  • 1 (14 ounce) can sweetened condensed milk

Instructions

Making the Blueberry Sauce:

  1. Combine the blueberries, sugar, and lemon juice in a small saucepan over medium-low heat. Stir regularly, mashing the berries with a potato masher or the back of a fork to release the juices. Cook for about 7-8 minutes or until the sauce has reduced to thicken slightly. Set aside to cool.

Making the graham cracker crumbs:

  1. Stir to combine all the ingredients. Set aside.

Making the ice cream cake:

  1. In a large bowl or the bowl of a stand mixer, whip the cold heavy cream on medium-high speed until it thickens to cloud-like consistency. Set aside.
  2. In a separate medium-sized bowl, beat the cream cheese on medium speed until smooth, about 1 minute. Add the sweetened condensed milk and stir to combine. Using a rubber spatula, fold the cream cheese mixture into the whipped cream until evenly incorporated. Spoon half of the ice cream into your other used bowl. Set aside.
  3. Line an 8”x4” loaf pan with plastic wrap overhanging on both sides. This will make for easy removal of the ice cream cake from the pan. Spoon 1-1/2 tablespoons of the blueberry sauce into the bottom of the pan and spread out. Spoon the remaining sauce into one of the bowls of ice cream and fold gently to combine. Set aside.
  4. Add the plain cream cheese ice cream into the pan and smooth with an offset spatula. Next, layer in the blueberry ice cream and smooth out. Sprinkle about 2/3 of the graham cracker crumbs on top of the pan next, patting gently to set them slightly into the ice cream cake. Cover the cake’s bottom with a sheet of plastic wrap and place in the fridge to set up, about 6 hours or overnight. Save the remaining graham cracker crumbs for serving.
  5. When ready to serve, remove the plastic wrap top and flip the cake out onto a plate. Gently wiggle the pan off the cake and plastic wrap lining, removing the lining once able. Slice the cake and serve with additional fresh blueberries and the remaining graham cracker crumble.

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Strawberries and Cream Pie

Strawberries and Cream Pie by Wood and Spoon. This a custard pie filled with strawberries. The filling is slightly tangy due to the addition of sour cream, and the crust has added texted and flavor thanks to pecans, salt, and graham cracker crumbs. This streusel berry pie is delicious and a great dessert to share in the summer months when fresh berry produce is available. Find the recipe on thewoodandspoon.com

It’s finally starting to feel like summer. Sure, the weather is warmer and the days are getting longer, but I can feel the energy in our house changing too. With the school year and extracurricular activities coming to a close, my heart is ready to settle into a summer pace. Today, I want to share a yummy recipe that features my favorite bit of warm weather produce: strawberries. This strawberries and cream pie is a unique way to share summer’s best fruit, so let’s dive in.

Strawberries and Cream Pie by Wood and Spoon. This a custard pie filled with strawberries. The filling is slightly tangy due to the addition of sour cream, and the crust has added texted and flavor thanks to pecans, salt, and graham cracker crumbs. This streusel berry pie is delicious and a great dessert to share in the summer months when fresh berry produce is available. Find the recipe on thewoodandspoon.com

Remember that blueberry sour cream pie I made a few years ago? I absolutely LOVED that one. Including sour cream in a custardy dessert was such a new concept for me, and I loved the balance of flavors it brought to the pie. Well, it turns out that the sour cream method can extend into other desserts, too, because this strawberries and cream pie is the bomb. Although it didn’t turn out as polished looking as I would have hoped, it was one of those bakes that I couldn’t keep my hands off of it. After photographing the pie for this post, I found myself picking at the cut slices, nibbling at bits of crumb and enjoying bites of berry and cream. It was perfectly imperfect, and I was altogether thrilled.

Strawberries and Cream Pie by Wood and Spoon. This a custard pie filled with strawberries. The filling is slightly tangy due to the addition of sour cream, and the crust has added texted and flavor thanks to pecans, salt, and graham cracker crumbs. This streusel berry pie is delicious and a great dessert to share in the summer months when fresh berry produce is available. Find the recipe on thewoodandspoon.com

Making the Pie

This strawberries and cream pie has a sweet and salty graham cracker crust that features finely chopped pecans, both for flavor and texture. If you’re in a rush, you can skip the homemade crust and opt for a store-bought graham cracker crust instead, but don’t hesitate to try making one from scratch if you haven’t before. Homemade crusts like this one have way more texture, and the addition of the pecans makes it really special.

The filling for this pie is beyond simple. Sour cream, milk, eggs, sugar, and flour get blended together until frothy. After being mixed, the filling is poured into the prepared crust before being topped with sliced strawberries. Here, I used fresh berries, but you could also thaw and rinse frozen sliced ones as well! After a bake in the oven, the pie is topped with even more crumble and baked a bit more until set. The final product is a pie with loads of flavor, crunch, and creamy filling to boot.

Strawberries and Cream Pie by Wood and Spoon. This a custard pie filled with strawberries. The filling is slightly tangy due to the addition of sour cream, and the crust has added texted and flavor thanks to pecans, salt, and graham cracker crumbs. This streusel berry pie is delicious and a great dessert to share in the summer months when fresh berry produce is available. Find the recipe on thewoodandspoon.com

Whatever your coming summer months look like, I hope you’ll consider making this strawberries and cream pie! It’s just the thing to get you in the mood for the warmer days ahead. Happy Thursday to y’all and happy baking!

If you like this strawberries and cream pie you should try:

Blueberry Sour Cream Pie
Strawberry Icebox Pie
No-Churn Strawberry Pretzel Ice Cream
Strawberry Rhubarb Pie
Strawberry Slab Pie

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Strawberries and Cream Pie

This strawberries and cream pie features and creamy custard filling, a salted graham cracker pecan crust, and fresh summer berries!

  • Author: Kate Wood
  • Prep Time: 25
  • Cook Time: 45
  • Total Time: 1 hour 10 minutes
  • Yield: 9 Servings
  • Category: Dessert

Ingredients

For the crust:

  • 1 cup graham cracker crumbs
  • ¾ cup finely chopped pecans
  • ¼ cup sugar
  • ½ teaspoon salt
  • ½ cup Unsalted Butter, melted

For the pie filling:

  • ¾ cup sour cream
  • ¼ cup milk
  • 1 large egg
  • 1 egg yolk
  • ¾ cup sugar
  • 3 tablespoons flour
  • 11/2 teaspoons vanilla
  • ¼ teaspoon salt
  • 2 cups chopped strawberries, stemmed

For the crumb topping:

  • 1 tablespoon flour
  • 11/2 tablespoons sugar
  • 2 tablespoons graham cracker crumbs
  • 11/2 tablespoons salted butter, at room temperature
  • 2 tablespoons finely chopped pecans

Instructions

To prepare the pie crust:

  1. Preheat the oven to 350 degrees. Prepare your crust: combine the graham cracker crumbs, pecans, sugar, and salt in a large bowl. Add the butter and stir to combine. Press the wet crumbs into the bottom and sides of a 9” tart pan with a removable bottom. I like to press a small amount of crumbs up the length of the sides first and then press the remaining into the bottom. Bake in the preheated oven for 8-10 minutes or until the edges are turning gold and the bottom is set.

To prepare the pie:

  1. Place the prepared pie crust on a sheet pan. In the bowl of a stand mixer, combined the sour cream, milk, egg, egg yolk, sugar, flour, vanilla, and salt. Beat on medium speed for 4 minutes. Pour the batter into the prepared crust and scatter the strawberries on top. Bake in the preheated oven for 30 minutes or until the top of the pie feels kind of set but is still a little jiggly in the center. In the meantime, prepare the crumb by combining the flour, sugar, graham cracker crumbs, and butter with the back of a fork. Toss in the pecans and set aside. Once the top of the pie feels kinda set, remove the pie from the oven and sprinkle on the crumb topping. Bake for an additional 15 minutes or until the crumb is golden and the pie is completely set. Allow to cool prior to serving!

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Peanut Butter Coconut Pie

The transition from summer to fall always feels like a controversial topic. Just because Labor Day, white denim, and summer break is behind us doesn’t mean we’re all jumping head-first into a vat of pumpkin spice lattes and fuzzy scarfs, right? Even so, many of us (*raises both hands*) are eagerly awaiting fall, cooler weather, and the change of flavors, sights, and textures it promises to bring. Today’s recipe teeters somewhere between the two seasons at hand. This peanut butter coconut pie, with its chilled, fluffy filling and coconut-scented layers, is reminiscent of the things I love about summer, but it’s presented with a hefty portion of peanut butter that adds a ton of rich warmth. It’s cool yet comforting, equal parts summer and fall. Let’s dive in.

Peanut Butter Coconut Pie by Wood and Spoon blog. This is a fluffy icebox pie made with creamy peanut butter and loads of creamy coconut flavor. The crust can be made with sweetened coconut flakes, butter and either graham crackers or vanilla wafers. This is a quick and simple dessert to make for peanut butter lovers! Find the recipe and how-to on thewoodandspoon.com
Peanut Butter Coconut Pie by Wood and Spoon blog. This is a fluffy icebox pie made with creamy peanut butter and loads of creamy coconut flavor. The crust can be made with sweetened coconut flakes, butter and either graham crackers or vanilla wafers. This is a quick and simple dessert to make for peanut butter lovers! Find the recipe and how-to on thewoodandspoon.com

When Brett and I were dating, he took me on a trip to Hawaii. Truly, if ever there was a moment in time that I knew he was a keeper, it was the moment he presented me with a Delta voucher and a picture of a North Shore beach. (Brett, if you’re reading this, this is a call to action. DO THIS AGAIN!) Our 6 or so days on the island of Oahu consisted of hiking, sunbathing, and even a sunset luau, but the lingering flavor I brought home with me were a few jars of peanut butter I picked up in a gift shop. There were a number of flavored options to choose from, but the ones I chose contained chocolate, macadamia nuts, and coconut, and for months after our trip, I enjoyed spoonfuls of coconut peanut butter as an after-dinner treat.

Peanut Butter Coconut Pie by Wood and Spoon blog. This is a fluffy icebox pie made with creamy peanut butter and loads of creamy coconut flavor. The crust can be made with sweetened coconut flakes, butter and either graham crackers or vanilla wafers. This is a quick and simple dessert to make for peanut butter lovers! Find the recipe and how-to on thewoodandspoon.com

The Recipe

I made today’s peanut butter coconut pie as an ode to that memory. With a lightly salted graham cracker and flaked coconut pie crust, this fluffy no-bake peanut butter pie is to die for. It finishes off with whipped cream and extra toasted coconut after a firming chill in the fridge. If you, like me, are still living out sweltering summery days, you can even pop this pie in the fridge for a slightly frozen twist on the original recipe! Both ways are seriously divine and will make for a seasonally appropriate treat to enjoy before we go full-on fall.

Peanut Butter Coconut Pie by Wood and Spoon blog. This is a fluffy icebox pie made with creamy peanut butter and loads of creamy coconut flavor. The crust can be made with sweetened coconut flakes, butter and either graham crackers or vanilla wafers. This is a quick and simple dessert to make for peanut butter lovers! Find the recipe and how-to on thewoodandspoon.com

To make this peanut butter coconut pie, we start with the press-in crust. Graham cracker crumbs, flaked coconut, salt, sugar, and butter combine and press into a standard pie plate. After a quick bake and cool, we can begin making the filling. Peanut butter, cream cheese, and whipped cream come together with coconut extract and smooth into the baked crust. After chilling, you can add additional whipped cream and toasted coconut for flavor or decoration. additional. This heaping peanut butter coconut pie is intensely satisfying and is sure to be a hit with the peanut butter lovers in your life.

Peanut Butter Coconut Pie by Wood and Spoon blog. This is a fluffy icebox pie made with creamy peanut butter and loads of creamy coconut flavor. The crust can be made with sweetened coconut flakes, butter and either graham crackers or vanilla wafers. This is a quick and simple dessert to make for peanut butter lovers! Find the recipe and how-to on thewoodandspoon.com

Happy Summer, Happy Fall, Happy Whatever, just make sure you give this peanut butter coconut pie a try. I really hope you enjoy! xo, kate

If you like this peanut butter coconut pie you should try:

Peanut Butter Pie
Southern Coconut Cream Pie
Peanut Butter Honey Graham Ice Cream Cake
Banana Coconut Chocolate Cream Pie
Peanut Butter Cup Bars

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Peanut Butter Coconut Pie

This peanut butter coconut pie features a salted graham cracker crust and a fluffy peanut butter and coconut no-bake filling!

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 10
  • Total Time: 360
  • Yield: 9 Servings
  • Category: Dessert

Ingredients

For the crust:

  • 185 gm graham cracker crumbs (vanilla wafers can also be used!)
  • ¾ cup (65 gm) sweetened coconut flakes
  • 2 tablespoons sugar
  • Pinch of salt
  • 6 tablespoons (85 gm) unsalted butter, melted

For the filling:

  • 11/2 cups (360 ml) heavy cream
  • 1 block / 8 ounces (225 gm) of cream cheese, room temperature
  • 1 cup (255 gm) peanut butter
  • ½ teaspoon coconut extract
  • 11/4 cups (155 gm) confectioner’s sugar

For the topping:

  • 1 cup (240 ml) heavy cream
  • 1-/4 cup (50 gm) sugar
  • ¼ cup (20 gm) sweetened coconut flakes, toasted

Instructions

To prepare the crust: 

  1. Preheat the oven to 350 degrees Fahrenheit. In a large bowl, combine the graham cracker crumbs, coconut flakes, sugar, salt, and butter, stirring to combine. Press the crust into the sides and bottom of a standard pie pan and bake in the preheated oven, about 8 minutes or until set. Allow to cool.

To prepare the filling:

  1. In a large bowl, beat the heavy cream on medium speed until thickened to a fluffy, cloud-like consistency. Set aside. In that same bowl, beat to combine the cream cheese, peanut butter, and coconut extract until smooth and no lumps remain. Stir in the confectioner’s sugar just until smooth. Fold in the prepared whipped cream and spread the filling into the cooled pie crust. Cover with a sheet of plastic wrap and allow the pie to set up in the fridge for about 4-6 hours, or overnight. 

To prepare the topping:

  1. When ready to serve the pie, whip the topping’s heavy cream and sugar in a large bowl on medium speed until thickened to a fluffy, cloud-like consistency. Dollop on top of the pie and sprinkle with the toasted coconut flakes. Serve chilled!

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Simple Cheesecake Bars

Simple Cheesecake Bars by Wood and Spoon Blog. These are easy dessert squares made with a pecan graham cracker crust and a fluffy, whipped cream and cream cheese filling. These treats set up to a creamy, soft cheesecake bar that goes great with a number of toppings: caramel, chocolate, strawberries, cherry sauce, and more. This recipe serves a crowd and can easily be adapted to fit your favorite flavors. Learn how to make them easily on thewoodandspoon.com

The other day, a friend and I passed The Cheesecake Factory, and we both had our own stories to tell. Back in high school, The Cheesecake Factory was where it was happening, and nothing said “Friday night” like a trip to the movies and a 1,600 calorie slice of cheesecake to-go. Truth be told, I’d still dominate a whole cheesecake on my own weekly if I wasn’t utterly concerned about my waistline, but lately I’ve really been digging the simplicity and adaptability of these simple cheesecake bars. If you’ve never made something similar (but surely you have, right?) these almost no-bake treats are the way to go, and I can’t wait to tell you all about them!

Simple Cheesecake Bars by Wood and Spoon Blog. These are easy dessert squares made with a pecan graham cracker crust and a fluffy, whipped cream and cream cheese filling. These treats set up to a creamy, soft cheesecake bar that goes great with a number of toppings: caramel, chocolate, strawberries, cherry sauce, and more. This recipe serves a crowd and can easily be adapted to fit your favorite flavors. Learn how to make them easily on thewoodandspoon.com

Simple Cheesecake Bars by Wood and Spoon Blog. These are easy dessert squares made with a pecan graham cracker crust and a fluffy, whipped cream and cream cheese filling. These treats set up to a creamy, soft cheesecake bar that goes great with a number of toppings: caramel, chocolate, strawberries, cherry sauce, and more. This recipe serves a crowd and can easily be adapted to fit your favorite flavors. Learn how to make them easily on thewoodandspoon.com

Easy Cheesecake Bars

These simple cheesecake bars are a great option as we transition into fall. If you’re not quite ready to dive head-first into PSL season, these flavorful squares are the way to go. Here, a press-in graham cracker and pecan crust comes together with a little butter, salt, and sugar. On top of it, a whipped filling made with cream cheese, sour cream, and whipped cream is spread out. The bars set up to a semi-firm consistency in the fridge. The filling stays airy and whipped, even after refrigeration; don’t worry- it will set up plenty for you to slice pretty squares to serve all your friends. The best part here is the topping: you get to choose! Caramel, chocolate sauce, fresh fruit, sprinkles, whipped cream, or candied nuts would find a welcome home on these simple cheesecake bars, so you can go with whatever feels right.

Simple Cheesecake Bars by Wood and Spoon Blog. These are easy dessert squares made with a pecan graham cracker crust and a fluffy, whipped cream and cream cheese filling. These treats set up to a creamy, soft cheesecake bar that goes great with a number of toppings: caramel, chocolate, strawberries, cherry sauce, and more. This recipe serves a crowd and can easily be adapted to fit your favorite flavors. Learn how to make them easily on thewoodandspoon.com

These bars can easily be made ahead but keep best refrigerated. Bonus: you can even freeze them! I froze a batch in the freezer, thawed in the fridge overnight, and sliced up delicious squares the following day. These simple cheesecake bars are truly one of the easiest make-ahead options I can think of. When you’re ready to serve, simply adorn the with your favorite toppings, or let friends and family decorate them on their own.

Simple Cheesecake Bars by Wood and Spoon Blog. These are easy dessert squares made with a pecan graham cracker crust and a fluffy, whipped cream and cream cheese filling. These treats set up to a creamy, soft cheesecake bar that goes great with a number of toppings: caramel, chocolate, strawberries, cherry sauce, and more. This recipe serves a crowd and can easily be adapted to fit your favorite flavors. Learn how to make them easily on thewoodandspoon.com

I hope you guys have a terrific week regardless of what you have going on. Give these simple cheesecake bars a try and let me know what you think! Happy Tuesday and Happy Baking!

If you like these simple cheesecake bars, you should try:

Brown Sugar Cheesecake with Oatmeal Cookie Crust and Butterscotch
Peppermint White Chocolate Cheesecake
Carrot Cake Cheesecake
Pumpkin Cheesecake Tarts
Blood Orange Cheesecake
Peanut Butter Chocolate Cheesecake

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Simple Cheesecake Bars

These simple cheesecake bars feature a pecan graham cracker crust and a fluffy cream cheese and whipped cream no-bake filling! 

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 10
  • Total Time: 180
  • Yield: 16
  • Category: Dessert

Ingredients

For the crust:

  • 1 cup (99 gm) graham cracker crumbs
  • ¾ cup (100 gm) finely chopped pecans
  • ¼ cup (50 gm) sugar
  • ½ teaspoon salt
  • 7 tablespoons (100 gm) unsalted butter, melted

For the filling:

  • 16 ounces regular cream cheese, at room temperature
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • ½ cup sour cream
  • 11/4 cup heavy whipping cream
  • Toppings of your choice: fresh berries, caramel, hot fudge, fruit, etc!

Instructions

To make the crust:

  1. Preheat the oven to 350 degrees and line an 8 or 9” square pan with aluminum foil that extends up the sides for easy removal. Combine the graham cracker crumbs, pecans, sugar, and salt in a large bowl. Add the butter and stir to combine. Press the wet crumbs into the bottom of the pan. Bake in the preheated oven for 8-10 minutes or until the bottom is set. Allow to cool completely.

To make the filling:

  1. In a large bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Add the powdered sugar and vanilla extract, stirring to combine. Add the sour cream, stirring to combine. In a separate bowl, whip the cream in medium speed until thickened to stiff peaks. Fold the cream into the cream cheese mixture until smooth, being careful not to overwork the whipped mixture. Spread the filling on top of the cooled crust and smooth with an offset spatula. Allow the bars to cool in the fridge to set, about 4 hours and then cut to serve with the toppings of your choice!

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Blood Orange Cheesecake

Blood Orange Cheesecake Recipe by The Wood and Spoon blog by Kate Wood. This recipe is for a citrus cheesecake flavored with ruby red blood oranges, The crust is a cinnamon brown sugar and graham cracker crust and the whole thing is topped with a sweet whipped cream topping. The cheesecake, made with cream cheese, is adapted from miette bakery, and has a beautiful pink orange hue due to the oranges! This recipe gives a lot of how-to's on making cheesecakes without crack, bubbles, soggy crust from leaking water bath, etc so check it out on thewoodandspoon.com

There’s a reason I drink wine. It’s the same reason I go for walks and listen to the same comforting records over and over again. It’s the reason I lose myself  in perfecting cinnamon bread recipes and hide little slices of  blood orange cheesecake in the back of the fridge.

Kids. The reason is kids.

Let me be clear: Mothering is the honor of my life. It’s full of surprises and joy and tears burning in the corners of your eyes because you didn’t know a tiny person could make you laugh so hard. It’s rich and life-giving, and I wouldn’t trade these days for all of the long legs, designer handbags, and front row tickets to Hamilton that the world has to offer.

Blood Orange Cheesecake Recipe by The Wood and Spoon blog by Kate Wood. This recipe is for a citrus cheesecake flavored with ruby red blood oranges, The crust is a cinnamon brown sugar and graham cracker crust and the whole thing is topped with a sweet whipped cream topping. The cheesecake, made with cream cheese, is adapted from miette bakery, and has a beautiful pink orange hue due to the oranges! This recipe gives a lot of how-to's on making cheesecakes without crack, bubbles, soggy crust from leaking water bath, etc so check it out on thewoodandspoon.com

Mothering: The Hard Stuff

But there’s also endless laundry. There’s sassy toddlers who spend a week’s worth of dinners in time out. There’s blueberries smashed in the seat cushions and about one million questions that start with “Why?” and end with absolutely nothing of importance. This work that we do, Mothers- this beautiful, repetitive, insanity-inducing joy of our lives- is quite often a literal and proverbial poop show, and you’ll never guess who gets the backstage pass to the whole thing.

Yup. It’s the same person who shoves peas into chubby cheeks and clips microscopic toenails. And it’s the person who loses their last French fry to a quick-handed toddler. It’s the gal who sorts through the trash to find the various remotes, sippy cups, and shoes that someone “hid” in the garbage can. A mother’s list of responsibilities is only outmatched by the number of tears they wipe and tantrums they tame, and we somehow trick ourselves into signing up for it again and again and again.

Blood Orange Cheesecake Recipe by The Wood and Spoon blog by Kate Wood. This recipe is for a citrus cheesecake flavored with ruby red blood oranges, The crust is a cinnamon brown sugar and graham cracker crust and the whole thing is topped with a sweet whipped cream topping. The cheesecake, made with cream cheese, is adapted from miette bakery, and has a beautiful pink orange hue due to the oranges! This recipe gives a lot of how-to's on making cheesecakes without crack, bubbles, soggy crust from leaking water bath, etc so check it out on thewoodandspoon.com

Brett and I recently started talking about the potential of growing our family in the distant future. Sometimes the thought of taking on one more human makes me absolutely choke on my own spit. If I have to listen to one more person whining at the dinner table, I will face-plant in my plate of spaghetti. But still, there are intangibles to mothering that make it irresistible.

Mothering: The Good Stuff

Like sometimes I watch my two children from afar as if the whole thing is happening in slow-motion, black and white. I see little faces wrinkled with smiles, heads thrown back with laughter. They move wildly, chasing each other around the kingdom of our backyard like they could run anywhere in the world. Suddenly, they turn. We lock eyes, and no sooner than a whispered “Mama” unfurls in the wind, they’re running towards me- arms open and voices shrieking into a knock-you-over kind of embrace. The exchange we make for all of the broken dishes and dirty socks is suddenly worth it, because there is nothing quite as remarkable as the sound of little voices whispering your name. There is nothing like the chance to be loved back.

Blood Orange Cheesecake Recipe by The Wood and Spoon blog by Kate Wood. This recipe is for a citrus cheesecake flavored with ruby red blood oranges, The crust is a cinnamon brown sugar and graham cracker crust and the whole thing is topped with a sweet whipped cream topping. The cheesecake, made with cream cheese, is adapted from miette bakery, and has a beautiful pink orange hue due to the oranges! This recipe gives a lot of how-to's on making cheesecakes without crack, bubbles, soggy crust from leaking water bath, etc so check it out on thewoodandspoon.comBlood Orange Cheesecake Recipe by The Wood and Spoon blog by Kate Wood. This recipe is for a citrus cheesecake flavored with ruby red blood oranges, The crust is a cinnamon brown sugar and graham cracker crust and the whole thing is topped with a sweet whipped cream topping. The cheesecake, made with cream cheese, is adapted from miette bakery, and has a beautiful pink orange hue due to the oranges! This recipe gives a lot of how-to's on making cheesecakes without crack, bubbles, soggy crust from leaking water bath, etc so check it out on thewoodandspoon.com

Blood Orange Cheesecake

So yes, motherhood is hard. I don’t know if it gets easier, but while we wait to find out, let’s indulge in simple luxuries. Like this blood orange cheesecake.

This recipe was adapted from a blog favorite, my Meyer lemon cheesecake. You guys go crazy for that thang, so I knew I had to create more cheesy, citrusy goodness. The result is this head-turning, creamsicle-colored blood orange beauty that is sure to beat the pants off of any other dessert in your fridge.

Blood Orange Cheesecake Recipe by The Wood and Spoon blog by Kate Wood. This recipe is for a citrus cheesecake flavored with ruby red blood oranges, The crust is a cinnamon brown sugar and graham cracker crust and the whole thing is topped with a sweet whipped cream topping. The cheesecake, made with cream cheese, is adapted from miette bakery, and has a beautiful pink orange hue due to the oranges! This recipe gives a lot of how-to's on making cheesecakes without crack, bubbles, soggy crust from leaking water bath, etc so check it out on thewoodandspoon.com

Blood Orange Cheesecake Recipe by The Wood and Spoon blog by Kate Wood. This recipe is for a citrus cheesecake flavored with ruby red blood oranges, The crust is a cinnamon brown sugar and graham cracker crust and the whole thing is topped with a sweet whipped cream topping. The cheesecake, made with cream cheese, is adapted from miette bakery, and has a beautiful pink orange hue due to the oranges! This recipe gives a lot of how-to's on making cheesecakes without crack, bubbles, soggy crust from leaking water bath, etc so check it out on thewoodandspoon.com

Making the Cheesecake

First, to make it, we start with the crust. Crushed graham crackers, brown sugar, and cinnamon are mixed together to soak up a pool of melted butter. Next, press the mixture into a 9″ springform pan and bake it in the oven while you get started on the filling.

In the meantime, cream cheese and sugar come together until light and fluffy. Afterwards, add a few eggs, some heavy cream, and the blood orange juice and zest. Take care to not overwork your batter, and be sure to incorporate all of the little bits of cheese and zest. No one wants a clumpy cheesecake. Lastly, bake the whole thing in the oven until jiggly but set around the outer edges.

Blood Orange Cheesecake Recipe by The Wood and Spoon blog by Kate Wood. This recipe is for a citrus cheesecake flavored with ruby red blood oranges, The crust is a cinnamon brown sugar and graham cracker crust and the whole thing is topped with a sweet whipped cream topping. The cheesecake, made with cream cheese, is adapted from miette bakery, and has a beautiful pink orange hue due to the oranges! This recipe gives a lot of how-to's on making cheesecakes without crack, bubbles, soggy crust from leaking water bath, etc so check it out on thewoodandspoon.com

I like to take a few precautions with my cheesecake. First, I always prepare a water bath. This will ensure that my cheesecake bakes evenly and avoids any major cracks in its top. Secondly, I triple layer the aluminum foil around my pan to ensure that no water leaks into my pan. Even supposed “leak-free” pans have sprung a leak, and I promise, nothing is more demoralizing and wasting all of your precious blood oranges on a soggy cheesecake. And thirdly, I let my cheesecakes cool in phases to prevent any major structural damage. This includes a brief stint in a hot, but turned off, oven, a rest on the counter, and a long chill in the fridge.

This blood orange cheesecake is sweet and tart, a brilliant ode to that stunning winter fruit, so pick up a bag of blood oranges at your market and give this recipe a try!

Blood Orange Cheesecake Recipe by The Wood and Spoon blog by Kate Wood. This recipe is for a citrus cheesecake flavored with ruby red blood oranges, The crust is a cinnamon brown sugar and graham cracker crust and the whole thing is topped with a sweet whipped cream topping. The cheesecake, made with cream cheese, is adapted from miette bakery, and has a beautiful pink orange hue due to the oranges! This recipe gives a lot of how-to's on making cheesecakes without crack, bubbles, soggy crust from leaking water bath, etc so check it out on thewoodandspoon.com

If you like this blood orange cheesecake, you should try:

Blood Orange Bundt Cake

Meyer Lemon Cheesecake

Brown Sugar Cheesecake with Oatmeal Cookie Crust and Butterscotch Sauce

Orange Cardamom Rolls

Peanut Butter Chocolate Cheesecake

Print

Blood Orange Cheesecake

This blood orange cheesecake is a sweet and tart, creamy dessert with a cinnamon-spiced graham cracker crust. Learn how to make a successful cheesecake here!

  • Author: Kate Wood
  • Prep Time: 25
  • Cook Time: 60
  • Total Time: 360
  • Yield: 10

Ingredients

For the crust:

  • 10 sheets (150 gm) honey graham crackers, crumbled finely
  • ¼ cup plus 2 tablespoons (75 gm) brown sugar
  • ½ teaspoon cinnamon
  • Pinch of Salt
  • 6 tablespoons (85 gm) unsalted butter, melted

 

For the cheesecake:

  • 11/2 pounds/ 3 blocks (680 gm) of cream cheese, softened to room temperature
  • 3/4 cup (155 gm) sugar
  • 3 large eggs (170 gm), room temperature
  • ¼ cup (60 ml) heavy cream, room temperature
  • 1 teaspoon vanilla
  • 1/3 cup (80 gm) of blood orange juice (about the juice of 34 blood oranges)
  • 2 teaspoons grated blood orange zest, avoiding the pith

 

For the topping:

  • 1 cup (240 gm) heavy whipping cream
  • ¼ cup (50 gm) sugar

Instructions

To prepare the crust:

  1. Preheat the oven to 350 degrees. Prepare a 9″ springform pan by wrapping it in sheets of aluminum foil. I use 3 layers of extra wide foil wrapped to the top lip of the pan. Spray the inside walls and bottom of the pan with cooking spray.
  2. Stir together the dry ingredients until combined. Add the melted butter and stir just until combined. Gently pat out your mixture evenly into the bottom of the pan. Bake in the preheated oven for 8-10 minutes, or until set.

 

To prepare the cheesecake

  1. Keep the oven preheated and get some water boiling in a kettle or saucepan for your water bath.
  2. Beat cream cheese in the bowl of a stand mixer at medium speed (I use 4 on my Kitchen Aid Mixer) for 2 minutes to remove all clumps. Do not overbeat, but scrape the sides of the bowl as needed. If many clumps remain, ensure that your cream cheese has softened to room temp.
  3. Add the sugar and beat on medium for an additional 1 minute. Add eggs, one at a time, and beat to combine an additional 1 minute. Scrape the sides of the bowl and then add the heavy cream, vanilla, blood orange juice, and zest. Beat just to combine.
  4. Pour the cheesecake batter on top of the prebaked crust. Gently rap the pan on the counter to help any air bubbles escape.
  5. Place your springform pan into a slightly larger baking dish/pan and fill the larger pan with the boiling water you prepared for the water bath until the water reaches about halfway up the sides of the springform pan.
  6. Carefully place both pans in the preheated oven and bake for 1 hour. After an hour of baking, the edges and top of the cheesecake should be set but still slightly jiggle in the center. Turn the oven off and allow the cheesecake to bake for an additional 30 minutes in the oven. Prop the door of the oven open slightly with a wooden spoon and continue to cool the cheesecake for another 30 minutes in the cooling oven.
  7. Discard the water bath, remove the foil and then place the cheesecake in the fridge to chill for several hours or overnight. The cheesecake can be stored in the fridge for several days.

 

To prepare the topping:

  1. In the bowl of a stand mixer or in a large bowl with a hand mixer, whip the heavy cream in it becomes frothy and thick. Add the sugar and beat to medium stiff peaks. Spread over top of the cooled cheesecake and serve!

Notes

  • I wrap my springform pan with three layers of heavy duty aluminum foil. This is to protect your crust from any water leakage of your springform pan. Many pans will claim to be waterproof but your crust will get soggy and inedible if water leakage happens. Don’t take any chances!
  • I use a 11″ round cake pan for my water bath but you can use any oven-safe dish that you have. Once of my readers used a roasting pan and that works just fine!
  • The cooling process seems lengthy and unnecessary, but it helps to prevent drastic temperature changes that can cause structural issues with your cake.

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