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My Dessert Bliss, Fort Wainwright, AK, Fort Wainwright, AK (2026)

09/15/2026

Nobody expects a strawberry cheesecake to taste this good

The Strawberry Cheesecake With Swirls of Homemade Strawberry Jam

This homemade strawberry cheesecake is rich, creamy, and packed with sweet strawberry flavor in every bite. 🍓 The buttery graham cracker crust gives way to silky baked cheesecake with ribbons of homemade strawberry jam running through the filling, finished with fluffy whipped cream and a glossy strawberry topping. Every slice is smooth, tangy, and bursting with fresh berry sweetness.

Servings: Not specified in the original recipe.

Ingredients

Strawberry Jam

4 cups quartered strawberries (600 grams)
1 cup granulated sugar (200 grams)
4 tbsp lemon juice

Graham Cracker Crust

1½ cups graham cracker crumbs (180 grams), or digestive biscuits
¼ cup brown sugar (55 grams)
6 tbsp unsalted butter, melted (85 grams)

Cheesecake Batter

907 grams cream cheese, softened (4 packages of 8 oz.)
1⅓ cups granulated sugar (266 grams)
½ cup sour cream (120 grams)
4 large eggs, room temperature
1 tbsp vanilla extract
½ tsp salt

Whipped Cream

1 cup heavy whipping cream
2 tbsp powdered sugar

How to make it

Strawberry Jam

Place the quartered strawberries, sugar, and lemon juice in a saucepan. Cook over medium-high heat, stirring occasionally.
Once the strawberries begin to boil, lower the heat to medium-low and continue cooking.
Cook until a thermometer reads between 200 and 220ºF. The jam should become dark, thick, and reduced. If it starts sticking to the bottom, lower the heat further. Without a thermometer, cook until it reaches the same dark, thick consistency.
Remove from the heat and transfer to a bowl. Press plastic wrap directly onto the jam's surface and let it cool. Refrigerate for a couple of hours before using.
Set aside 1/2 cup of the jam for spreading over the finished cheesecake.

Graham Cracker Crust

Preheat the oven to 325ºF.
Process the graham crackers in a food processor until finely crushed. Add the brown sugar and mix.
Melt the butter and stir it into the crumbs and sugar.
Press the mixture evenly into the bottom of an 8-inch or 9-inch cheesecake pan. If using an 8-inch springform pan, make sure it is at least 3 inches deep.
Bake the crust for 10 minutes.
Remove from the oven and let it cool completely.

Cheesecake Batter

Grease the sides of the cheesecake pan.
Beat the softened cream cheese in a large bowl with a mixer on medium speed for 3 minutes, until creamy.
Add the granulated sugar and beat for 2 minutes at medium speed.
Scrape down the bowl, then beat for another 30 seconds.
Mix in the sour cream until combined, scraping the bowl as needed.
Add the eggs one at a time, mixing until each is incorporated before adding the next. Add the vanilla and salt with the last egg.
Avoid overmixing once the eggs go in to help prevent cracks in the cheesecake.

Assembling the Strawberry Cheesecake

Pour one third of the cheesecake batter over the cooled graham cracker crust.
Drop about a quarter cup of strawberry jam in spoonfuls over the batter.
Gently swirl the jam through the cheesecake with a knife or spatula. Keep the swirls distinct rather than blending everything together.
Add another third of the cheesecake batter over the swirled layer.
Spoon another third of a cup of strawberry jam over the batter and swirl gently.
Pour the remaining cheesecake batter on top, then add another quarter cup of strawberry jam and swirl it through.
Wrap the bottom of the pan with a few layers of foil.
Place the pan in a larger roasting pan. Pour hot water into the roasting pan to create a water bath. This helps prevent the cheesecake from cracking.
Bake in the preheated 325ºF oven for 60 to 75 minutes.
Check for doneness by gently wiggling the pan. The centre should jiggle slightly while the edges look set.
Turn off the oven and leave the cheesecake inside for 1 hour.
Remove it from the oven and let it cool. Keep the cheesecake in the pan and refrigerate for at least 6 hours.

Whipped Cream

Add the heavy cream and powdered sugar to a large bowl or stand mixer bowl.
Whip with the whisk attachment for about 3 minutes, or until stiff peaks form.
Transfer the whipped cream to a piping bag fitted with your preferred tip. A 4B tip was used for decorating.

To Decorate

Once the cheesecake has chilled, remove it from the refrigerator and take off the ring of the pan.
Use a cake lifter to move the cheesecake onto a serving plate if needed.
Pipe whipped cream over the top, spread the reserved strawberry jam in the centre, and decorate with fresh strawberries if desired.

Storage

Keep the covered cheesecake in the refrigerator for up to 4 or 5 days.
Freeze for up to 2 months in an airtight container. Alternatively, freeze the cheesecake first, wrap it tightly in plastic wrap, then place it in an airtight container to help extend its freezer shelf life.

One slice of this strawberry cheesecake brings together creamy vanilla filling, buttery crust, and beautiful strawberry swirls for the perfect dessert.

09/15/2026

This apple dessert tastes like fall heaven

The No-Bake Apple Pie Lasagna With Creamy Cinnamon Layers

Imagine everything you love about homemade apple pie layered into one irresistible no-bake dessert. 🍎 Creamy cinnamon cheesecake filling, sweet apple pie pieces, and buttery graham cracker crumbs come together with a fluffy whipped topping and a glossy caramel drizzle. Every chilled bite is soft, creamy, and full of cozy apple pie flavor.

Servings: Not specified in the original recipe.

Ingredients

Graham Cracker Crust

18 whole graham crackers
1/2 cup chopped walnuts
1/4 cup confectioners' sugar
8 tablespoons butter, melted

Cinnamon Cream Cheese Filling

2 packages (8 ounces each) cream cheese, softened
1 cup confectioners' sugar
2 teaspoons ground cinnamon
1 teaspoon vanilla extract
4 ounces heavy whipping cream

Apple Pie Layer

2 cans (20 ounces each) apple pie filling

Whipped Topping

1 tub (8 ounces) frozen whipped topping, thawed

Optional Caramel Topping

1/4 cup caramel sundae syrup, optional

How to make it

Add the graham crackers and walnuts to a food processor. Pulse until finely crushed, then transfer the crumbs to a large mixing bowl.
Stir in the confectioners' sugar and melted butter until the mixture looks like wet sand. Set aside 1/2 cup of the crumbs, then press the rest firmly into the bottom of a 13x9-inch baking dish.
In a stand mixer fitted with a paddle attachment, beat the softened cream cheese, confectioners' sugar, cinnamon, and vanilla until smooth. Set aside.
In a separate large bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cinnamon cream cheese mixture until evenly combined. Spread it over the graham cracker crust.
Place the apple pie filling in a food processor and pulse briefly to break the apple chunks into smaller pieces.
Spread the apple pie filling over the cream cheese layer.
Spoon the thawed whipped topping over the apples and spread evenly.
Sprinkle the reserved graham cracker crumbs over the top. Drizzle with caramel sundae syrup if desired.
Cover and refrigerate for at least 4 hours, until chilled and set.
Cut into squares and serve.

This apple pie lasagna is the perfect make-ahead dessert when you want all the cozy flavors of apple pie without turning on the oven.

09/15/2026

This cake is pure chocolate temptation

The Chocolate Layer Cake With Silky Ganache and Cookies

This homemade chocolate layer cake is rich, fudgy, and stacked with silky chocolate ganache and fluffy cookie cream cheese frosting. 🍫 Every slice brings tender chocolate cake, creamy frosting, and a little cookie crunch, with a glossy ganache finish that makes it impossible to stop at one bite.

Ingredients

Chocolate Ganache Ingredients

240 ml Whipping Cream
250 g Dark Chocolate or semi sweet chocolate

Chocolate Cake Layers

360 ml Milk
1+1/2 tbsp Lemon Juice or white vinegar
200 g Castor Sugar or cane sugar
220 g Light Brown Sugar
180 ml Oil
1 tsp Vanilla Extract
90 g Cocoa Powder
335 g All Purpose Flour
1+1/4 tsp Baking Powder
1 tsp Baking Soda
1/4 tsp Salt
300 ml Boiling Water or Hot Brewed Coffee

Whipped Cookie Cream Cheese Frosting

21 each Chocolate Sandwich Cookies crushed into crumbs, plus extra for decorating
680 g Cream Cheese (24oz)
180 g Powdered Sugar or icing sugar
540 ml Whipping Cream cold
1/8 tsp Salt brings out the flavor!
1 tsp Vanilla Extract

How to make it

Chocolate Ganache

Finely chop the chocolate and place it in a heatproof bowl.
Warm the whipping cream in a small saucepan over medium heat until it just starts to simmer. Do not boil.
Pour the hot cream over the chocolate. Leave it for 1 to 2 minutes, then gently stir from the centre outward until the chocolate melts and the ganache becomes smooth and glossy.
For an extra silky texture, strain the ganache through a fine-mesh sieve if needed.
Cover the surface with plastic wrap, pressing it directly against the ganache to prevent a skin from forming. Let it sit at room temperature for about 6 hours, or refrigerate for 2 to 3 hours, until spreadable.

Chocolate Cake Layers

Preheat the oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper.
In a large mixing bowl, whisk together the milk and lemon juice. Let it sit for 5 minutes to make homemade buttermilk. Add the sugar, oil, and vanilla extract, then whisk until smooth.
Sift the flour, cocoa powder, baking soda, baking powder, and salt into the bowl. Whisk until just combined.
Gradually pour in the hot coffee or boiling water and whisk until the batter is smooth and lump-free. Do not overmix.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake for 25 to 30 minutes, or until a toothpick inserted into the centre comes out clean or with a few moist crumbs.
Allow the cakes to cool in the pans for 30 minutes, then carefully turn them onto a wire rack to cool completely before filling and frosting.

Whipped Cookie Cream Cheese Frosting

Crush the chocolate sandwich cookies in a food processor until fine crumbs form. Set aside.
In a large mixing bowl, beat the cold cream cheese with a stand mixer or hand mixer until smooth and creamy, making sure no lumps remain.
Gradually add the sifted powdered sugar in two additions, beating well after each addition until smooth and fluffy.
Add the vanilla extract and salt, mixing until combined. Scrape down the sides of the bowl as needed.
Pour in the cold whipping cream gradually in 2 to 3 additions, mixing well after each addition.
Whip at medium-high speed until the frosting reaches medium peaks. It should be light, fluffy, and hold its shape while the tip gently folds over.
Fold in the crushed chocolate sandwich cookies until evenly distributed. Keep the frosting refrigerated until ready to assemble the cake.

Cake Assembly

Place the first chocolate cake layer onto a cake stand or serving plate.
Spread an even layer of chocolate ganache over the cake layer, about 4 to 5 tablespoons. Refrigerate for 5 to 10 minutes until the ganache is slightly set.
Top with 4 to 5 scoops of cookie whipped cream cheese frosting and spread evenly.
Repeat with the second cake layer, adding the chocolate ganache first, followed by the cookie frosting.
Place the final cake layer on top. Apply a thin crumb coat of cookie frosting over the entire cake and refrigerate for 30 minutes.
Cover the cake with the remaining cookie whipped cream cheese frosting, smoothing the top and sides with an offset spatula or cake scraper.
Melt the chocolate ganache until smooth. Pour it over the top of the cake, gently spreading it to the edges so it drips down the sides.
Decorate with swirls of cookie frosting, chocolate sandwich cookies, and chocolate shavings. Refrigerate for 1 to 2 hours before slicing.
Store the cake covered in the refrigerator for up to 5 days. For the best flavor and texture, let it sit at room temperature for 15 to 20 minutes before serving.

One slice of this chocolate layer cake brings together rich chocolate, silky ganache, and creamy cookie frosting in the most irresistible way.

09/14/2026

This chocolate loaf is dangerously fudgy

The Decadent Chocolate Zucchini Loaf That Tastes Like a Dream

Rich chocolate cravings meet a secretly veggie-packed loaf that’s unbelievably moist, fudgy, and loaded with melted chocolate pieces. 🍫 The cooled coffee deepens the chocolate flavor, while the zucchini keeps every slice soft and tender.

12 servings

Ingredients

2 large eggs

100g plain Greek-style yoghurt

2/3 cup (160ml) vegetable oil

1/3 cup (80ml) black coffee, cooled

2 tbs milk

2 tsp vanilla bean paste

2 (350g total) zucchini, finely grated

200g brown sugar

1 1/3 cups (200g) self-raising flour

60g dark cocoa powder

1/2 tsp bicarb soda

160g dark (40%) chocolate, chopped

Ganache

120g dark (40%) chocolate, chopped

1/2 cup (140g) plain Greek-style yoghurt

How to make it

Preheat oven to 180°C/160°C fan-forced. Grease an 11cm x 21cm loaf pan with a 7cm-high base and line with baking paper.

In a large bowl, whisk the eggs, yoghurt, oil, cooled coffee, milk, and vanilla until combined and slightly frothy. Stir in the grated zucchini.

In a separate bowl, add the brown sugar. Sift over the flour, cocoa, bicarb, and 1 tsp fine salt. Whisk everything together.

Pour the wet mixture into the dry ingredients. Stir gently until just combined, scraping the bottom of the bowl so everything mixes evenly.

Fold in the chopped chocolate, then spoon the batter into the prepared pan.

Bake for 1 hour 15 minutes, loosely covering with foil after 40 minutes. A skewer inserted into the centre should come out mostly clean. Be careful not to overcook the loaf.

Let it cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

For the ganache, melt the chopped chocolate in a heatproof bowl in the microwave in 30-second intervals, stirring after each interval until smooth.

Add the yoghurt and stir until fully combined.

Transfer the cooled loaf to a serving plate, spread the ganache over the top, and slice to serve.

One slice of this rich chocolate zucchini loaf is all it takes to turn an ordinary chocolate craving into something unforgettable.

09/14/2026

The surprise inside makes these unforgettable

The Chocolate Strawberry Cupcakes With a Jammy Berry Center

These homemade chocolate strawberry cupcakes are rich, moist, and packed with a sweet strawberry surprise inside. 🍓🍫 A fluffy strawberry cream cheese frosting sits on top of each tender chocolate cupcake, finished with silky ganache, chocolate curls, and a fresh strawberry. Every bite brings fudgy chocolate and bright berry sweetness together.

12 cupcakes

Ingredients

Strawberry Sauce

2 cups strawberries, quartered (300g)
½ cup granulated sugar (100g)
2 tbsp lemon juice

Chocolate Cupcake Batter

1 cup all-purpose flour (127g)
1 cup granulated sugar (200g)
⅓ cup unsweetened cocoa powder (33g)
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 large egg
½ cup milk (120ml)
⅓ cup vegetable oil (80ml), such as canola oil
1 tsp vanilla extract
½ cup hot brewed coffee or hot water (120ml)

Strawberry Cream Cheese Frosting

1 cup unsalted butter, softened (226g)
½ cup cream cheese, softened (113g)
¼ cup cooled strawberry sauce
4½ cups powdered sugar (540g)

Chocolate Ganache

50g heavy cream
75g semi-sweet chocolate, finely chopped

To Assemble and Decorate

Strawberry sauce
Strawberry cream cheese frosting
Chocolate ganache
Semi-sweet chocolate, for shaving
12 fresh strawberries

How to make them

Prepare the strawberry sauce: Add the strawberries, sugar, and lemon juice to a saucepan. Cook over medium-high heat, stirring occasionally, until the mixture boils.
Lower the heat to medium-low and continue cooking until the strawberries break down and the sauce becomes dark, thick, and reduced. A thermometer should read 200–220°F. Stir more often as it thickens to prevent sticking, lowering the heat if needed.
If you don't have a thermometer, stop cooking when the sauce looks thick and jammy. It will continue to thicken as it cools.
Transfer to a bowl, cover the surface directly with plastic wrap, and let cool completely. Refrigerate for a couple of hours before using.
Make the chocolate cupcakes: Preheat the oven to 350°F. Line a cupcake pan with liners.
Sift the flour, sugar, cocoa powder, baking powder, baking soda, and salt into a large bowl.
In a separate bowl or measuring cup, whisk together the egg, milk, oil, and vanilla.
Pour the wet mixture into the dry ingredients and whisk until combined.
Add the hot coffee and whisk until smooth. The batter will be thin.
Divide the batter between the liners, filling each about halfway.
Bake for about 18 minutes, until the tops spring back gently and a toothpick inserted in the center comes out clean.
Let the cupcakes cool briefly in the pan, then transfer to a wire rack and cool completely.
Make the strawberry cream cheese frosting: Beat the softened butter on medium-high speed for 2–3 minutes until creamy and smooth.
Add the cream cheese and mix just until combined. Scrape the bowl as needed.
Mix in the cooled strawberry sauce until fully incorporated.
Add the powdered sugar gradually, mixing on low after each addition.
Once all the sugar is added, beat briefly on medium speed until smooth and creamy. Avoid overbeating, especially after adding cream cheese. Refrigerate briefly if the frosting is too soft to pipe.
Prepare the chocolate ganache: Place the chopped chocolate in a heatproof bowl.
Heat the heavy cream until very hot and just beginning to steam, but do not boil.
Pour over the chocolate and let sit for 1–2 minutes.
Whisk slowly until melted and smooth. Cool for 10–15 minutes, until slightly thickened but still fluid enough to drizzle. Make sure it isn't hot when adding to the cupcakes.
Assemble and decorate: Once the cupcakes are completely cool, use a cupcake corer or small knife to remove a portion from the center of each.
Spoon or pipe strawberry sauce into each cupcake.
Transfer the frosting to a piping bag fitted with a 6B piping tip. Pipe generously over each cupcake.
Spoon a little cooled chocolate ganache over the frosting, letting it gently drip down the sides.
Use a vegetable peeler to shave thin curls or pieces of semi-sweet chocolate over the cupcakes.
Finish each cupcake with a fresh strawberry on top.

These chocolate strawberry cupcakes are a little bakery-style treat with a sweet berry surprise in every bite. 🍓

09/14/2026

The banana layer makes this impossible to resist

The Banana Split Cake That Tastes Like Your Favorite Sundae

This no-bake banana split cake has a buttery graham cracker crust, a rich and creamy cream cheese layer, and juicy pineapple tucked beneath fluffy whipped topping. 🍌🍒✨ Every chilled bite brings sweet bananas, crunchy peanuts, and a dreamy hot fudge finish that tastes just like a classic banana split.

12 servings

Ingredients

Graham Cracker Crust

1/2 cup butter
2 cups graham cracker crumbs or about 14 full sized crackers, crushed
2 tablespoons granulated sugar

Cream Cheese Layer

8 oz cream cheese, softened
1/2 cup butter, softened
2 cups confectioners sugar (powdered)
1/8 teaspoon sea salt (just a pinch)

Remaining Layers

20 oz can crushed pineapple in its own juices, juice drained
4 bananas
8 oz Cool Whip, thawed in refrigerator
1 1/2 cups peanuts, finely chopped
12 maraschino cherries, rinsed and dried (1 for each slice)
Hot fudge sauce for drizzling, optional

How to make it

Prepare the crust: Add butter and sugar to a small saucepan. Melt over medium heat, stirring occasionally until the sugar dissolves.
Remove from heat and stir in the graham cracker crumbs until combined.
Press the mixture firmly into the bottom of a 9×13-inch baking dish. Set aside.
Make the cream cheese layer: Beat the softened butter, cream cheese, powdered sugar, and salt with a hand mixer or stand mixer until fluffy, about 2 minutes. Scrape the sides of the bowl as needed.
Spread the cream cheese mixture evenly over the graham cracker crust.
Prepare the fruit: Drain the pineapple well, reserving the juice in a small bowl. Peel and slice the bananas, placing them in the pineapple juice as you work.
Remove the banana slices from the juice and discard the liquid. Arrange the bananas evenly over the cream cheese layer.
Spread the crushed pineapple evenly over the bananas.
Add the Cool Whip in an even layer over the pineapple.
Sprinkle the chopped peanuts over the whipped topping.
Place one cherry where each slice will be cut, so every serving gets a cherry on top.
Drizzle hot fudge sauce diagonally across the top, if desired.
Cover with plastic wrap and refrigerate for at least 2 hours.
Slice into 12 even squares and serve cold. Keep refrigerated between servings.

This chilled banana split cake brings all the fun of a classic sundae into one creamy, fruity, irresistible dessert. 🍌

09/14/2026

Nobody expects a cheesecake to be this creamy

The Chocolate Cookie Cheesecake With the Dreamiest Creamy Center

This homemade chocolate cookie cheesecake has a buttery chocolate crumb crust, a rich and creamy cheesecake filling, and crunchy cookie pieces in every bite. 🍫✨ The silky center melts on your tongue while the chocolate ganache adds a glossy, decadent finish.

Servings: 12 slices

Ingredients

Chocolate Cookie Crust

35 Oreo cookies
5 Tablespoons (75 g) unsalted butter, melted

Cheesecake Filling

15 Oreo cookies
32 oz (907 g) cream cheese, softened (use full-fat brick-style cream cheese)
1 cup (200 g) granulated sugar
¾ cup (180 g) sour cream
1 teaspoon vanilla extract
4 large eggs, lightly beaten (room temperature preferred)

Chocolate Ganache (optional)

3 oz (85 g) chocolate, use semisweet chocolate chips or a finely chopped semisweet baking bar
½ cup (118 ml) heavy cream

How to make it

Chocolate Cookie Crust

Preheat the oven to 325°F (160°C).
Twist apart the 35 Oreo cookies and scrape out the filling with a butter knife. Discard the filling and place the cookies in a food processor.
Pulse until the cookies become fine crumbs.
Mix the crumbs with melted butter in a large bowl until evenly moistened.
Press the mixture firmly across the bottom and up the sides of a 9-inch springform pan. Use a glass to help create an even crust. Set aside. The crust does not need to be baked separately.

Cheesecake Filling

Place 15 Oreo cookies in a large Ziploc bag. Use a rolling pin to break them into coarse pieces. Keep the pieces substantial rather than finely crushed.
Beat the cream cheese and sugar in a large mixing bowl or stand mixer on medium-low speed until smooth and lump-free. Scrape the sides and bottom of the bowl as needed.
Mix in the sour cream and vanilla on low speed until the batter is smooth.
Add the eggs one at a time, mixing just until each is incorporated. Avoid overbeating. Scrape the bowl again to make sure everything is well combined.
Fold in the Oreo pieces with a spatula.
Pour the batter into the prepared springform pan and smooth the top.
Place the cheesecake on a foil-lined baking sheet. Bake on the center rack at 325°F (160°C) for 50–60 minutes. The center should be set but still lightly spring back and jiggle like set gelatin when gently moved. The edges may turn faintly brown or develop tiny cracks.
Remove from the oven. If any filling touches the springform pan above the crust, gently loosen it with a sharp knife to help prevent cracks as the cheesecake settles.
Cool at room temperature for about 1 hour, then refrigerate for at least 6 hours, preferably overnight.

Chocolate Ganache

Once the cheesecake is fully set, place the chocolate in a heatproof bowl.
Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer.
Immediately pour the hot cream over the chocolate. Cover with foil and let sit for 5 minutes.
Whisk gently until the chocolate is completely melted and the ganache is smooth.
Drizzle the ganache evenly over the cheesecake.
Refrigerate for about 20 minutes, until the ganache sets, then slice and serve.
If desired, pipe half a batch of homemade whipped cream over the firm ganache before serving.

One slice of this creamy chocolate cookie cheesecake is all it takes to turn an ordinary dessert into a special occasion. 🍰

09/13/2026

These apple cinnamon rolls have a secret inside

The Apple Cinnamon Rolls With a Caramel Glaze You’ll Crave

Soft, fluffy homemade cinnamon rolls packed with tender cinnamon apples, buttery brown sugar filling, and a sweet salted caramel icing. 🍎✨ Every bite brings a warm, gooey apple center and a golden, pillowy dough that makes these impossible to resist.

12 servings

Ingredients

Dough

1 cup (240g/ml) whole milk, warmed to about 110°F (43°C)
2/3 cup (135g) granulated sugar, divided
1 and 1/2 Tablespoons (14g) Platinum Yeast from Red Star (2 standard packets)
1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature and cut into 4 pieces
4 and 1/2 cups (563g) all-purpose flour or bread flour (spooned & leveled), plus more as needed
2 large eggs, at room temperature
1/2 teaspoon salt
2 teaspoons oil or butter for the bowl (or use nonstick spray)

Filling

2 cups (250g) peeled chopped apples (about 2 medium apples)
6 Tablespoons (85g) unsalted butter, softened to room temperature
1/2 cup (100g) packed light or dark brown sugar
1 and 1/2 Tablespoons ground cinnamon

Icing

1 cup (120g) confectioners’ sugar
1/2 teaspoon pure vanilla extract
2 Tablespoons milk
2 Tablespoons warmed salted caramel

How to make them

Prepare the dough: Whisk the warm milk, 2 Tablespoons of sugar, and yeast in a stand mixer bowl fitted with a dough hook. Cover and let sit for 5–10 minutes until foamy. If mixing by hand, use a large bowl and a wooden spoon or silicone spatula.
Add the remaining sugar and butter. Beat on medium speed until the butter is slightly broken up.
Add about 1 cup of flour, the eggs, and salt. Beat on low for 30 seconds, scrape down the bowl, then add the remaining flour. Mix on medium until the dough comes together and pulls away from the sides, about 2 minutes. Add flour 1 Tablespoon at a time if too sticky, or milk 1 teaspoon at a time if dry.
Knead the dough: Knead on low speed for 5–8 minutes, or by hand on a lightly floured surface for 5–8 minutes. The dough should become smooth, supple, elastic, and slightly tacky. If needed, add flour 1 teaspoon at a time. Check that it slowly springs back when poked or passes the windowpane test.
1st Rise: Grease a large bowl with oil or butter. Place the dough inside, turning to coat. Cover and let rise at room temperature for 1 and 1/2 to 2 hours, until doubled in size.
Pre-cook the apples: While the dough rises, cook the chopped apples with 1 Tablespoon water in a skillet over medium heat for about 5 minutes, stirring often, until they begin to soften. Remove from heat and let cool slightly.
Grease the bottom and sides of a 9×13-inch baking dish or line with parchment paper.
Roll out the dough: Punch down the dough. On a lightly floured surface, roll it into a smooth, evenly thick 12×18-inch rectangle. If it keeps shrinking back, cover and rest for 10 minutes before continuing.
Fill the rolls: Spread softened butter over the dough. Mix the brown sugar and cinnamon, then sprinkle evenly over the butter. Scatter the cooked apples across the filling.
Tightly roll the dough into an 18-inch log. Sprinkle any spilled filling on top, then cut into 12 even rolls, about 1.5 inches wide. Arrange in the prepared baking dish.
2nd Rise: Cover and let the rolls rise until puffy, about 1 hour.
Preheat the oven to 350°F (177°C).
Bake for 26–29 minutes, rotating the pan halfway through, until lightly browned. Loosely cover with foil if the tops brown too quickly. Cool in the pan on a rack for about 10 minutes.
Make the icing: Whisk the confectioners’ sugar, vanilla, milk, and warmed salted caramel until smooth. Drizzle over the warm rolls and serve.

These warm apple cinnamon rolls are the perfect cozy bake, with tender fruit, buttery swirls, and salted caramel in every bite. 🍎

09/13/2026

One bite and chocolate cravings take over

The Death by Chocolate Cheesecake That Makes Every Slice Feel Like a Dream

This homemade chocolate cheesecake is rich, creamy, and completely irresistible 🍫🤎 A buttery chocolate cookie crust holds a silky chocolate cheesecake filling, finished with a glossy chocolate ganache that melts into every forkful. The center is smooth and fudgy, with deep chocolate flavor from the first bite to the last.

Servings: Not specified in the original recipe

Ingredients

For the Crust

15 (225g) full size chocolate graham crackers
6 tablespoons (85g) unsalted butter, melted

For the Filling

8 ounces (227g) semisweet chocolate, chopped
24 ounces (680g) full fat cream cheese, softened completely to room temperature
1 cup (200g) granulated sugar
¼ cup heavy cream
¼ cup (21g) unsweetened cocoa powder, sifted
4 large eggs, at room temperature

For the Topping

1 cup (170g) semisweet chocolate chips
½ cup heavy cream

How to make it

Make the crust

Preheat the oven to 325°F. In a food processor, crush the chocolate graham crackers into 1 cup of fine crumbs.
Add the melted butter and pulse until the crumbs are moistened.
Press the mixture into the bottom and halfway up the sides of a 9-inch springform pan.
Bake for 10 minutes, or until fragrant. Let cool slightly while keeping the oven at the same temperature.

Make the filling

Melt the chopped chocolate in a microwave-safe bowl in 30-second bursts, stirring between each, until smooth. Set aside to cool.
Beat the softened cream cheese in an electric mixer for about 1 minute, until smooth.
Add the sugar, heavy cream, and cocoa powder. Beat until combined, scraping down the sides and bottom of the bowl as needed.
Add the eggs one at a time, mixing just until smooth after each addition.
Beat in the melted chocolate until just combined. Avoid overmixing.
Pour the batter into the cooled crust.
Place the springform pan on a rimmed baking sheet. Bake for about 50 minutes, until the top looks slightly dry and the center is still a little wobbly. An instant-read thermometer inserted into the center should read 150°F. Err on the side of underbaking.
Turn off the oven and crack the door open. Let the cheesecake cool inside for 10 minutes to help prevent cracking.
Transfer to a wire rack and cool to room temperature.
Refrigerate for at least 4 hours, until completely chilled. Release the cheesecake from the pan and place it on a serving plate.

Make the chocolate topping

Place the chocolate chips in a medium heatproof bowl.
Heat the heavy cream in a small saucepan until just simmering.
Pour the hot cream over the chocolate chips and let sit for 3 minutes.
Stir until the chocolate is melted and smooth. If needed, allow it to cool and thicken slightly.
Pour the ganache over the chilled cheesecake.

This decadent chocolate cheesecake is the kind of dessert that turns an ordinary slice into a seriously special treat.

My Dessert Bliss

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