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      Peanut Butter Cookie Banana Pudding

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      An old-fashioned favorite gets a new twist! Peanut Butter Cookie Banana Pudding swaps vanilla wafers for peanut butter sandwich cookies.

      There’s a sense of normalcy easing its way back into our lives. We’re having family dinners again, and summer weather means potlucks and picnics won’t be far behind. I’m so eager to share this new banana pudding recipe with my friends and family. It’s just like regular scratch-made banana pudding, but with a peanut butter surprise!

      First, you’ll start with a good scratch-made vanilla pudding. Homemade vanilla pudding is so simple that it’s best to use high quality ingredients. It should taste of cream and vanilla, and never overtly of cornstarch. I always finish my batch of vanilla pudding with at least two tablespoons of butter, which adds homemade flavor.

      After the pudding cools, layer it in the bottom of a trifle dish, 2 quart dish or bowl. Next, on goes a layer of sliced bananas. I like to line a few around the edge of the dish so it looks pretty.

      Peanut butter love!
      Now, for the best part: peanut butter sandwich cookies. If you plan to eat your banana pudding right away, give the cookies a quick dunk in milk. This helps them to soften faster. Otherwise, it takes a good 24 hours for the crisp sandwich cookies to soften in the pudding.
      Use any peanut butter sandwich cookie you like! These are Mother’s brand Peanut Butter Gauchos, or use Nutter Butters, which are available nearly everywhere.

      The texture of the cookies soften and leave pockets of peanut butter filling throughout the pudding. It’s so dreamy! We couldn’t stay out of this bowl.

      Peanut Butter Cookie Banana Pudding might just replace this recipe as my picnic fave – but who am I kidding? I’ll probably make both, especially if any kiddos show up. They love those little pouches of pudding.

      Add a few chopped salty peanuts on top, and some more crushed cookies – now you’re in business!
      We first enjoyed this last Monday on Memorial Day, but it would be wonderful for a July Fourth cookout. I’ll make it throughout the summer and probably even into November! It’s that good!

      Peanut Butter Cookie Banana Pudding

      Heather Baird

      An old-fashioned favorite gets a new twist! Peanut Butter Cookie Banana Pudding swaps vanilla wafers for peanut butter sandwich cookies.If you plan to eat the pudding right away, use my cookie dunking method to speed the softening of the peanut butter cookies. Otherwise cookies will naturally soften over 24 hours, however the pudding will be well-chilled at 6 hours – serve at your discretion.

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      Prep Time 20 minsCook Time 15 mins30 minutes cooling time 30 minsTotal Time 35 mins

      Course DessertCuisine American

      Servings 8

      Equipment2 to 2 1/2 quart baking dish or trifle bowl
      Ingredients US CustomaryMetric 3 cups whole milk3 1/2 tablespoons cornstarch1/8 teaspoon salt3/4 cup sugar3 egg yolks2 tablespoons butter2 teaspoons pure vanilla extract4 large bananas1 package, approx. 15 oz. peanut butter sandwich cookies such as Gauchos or Nutter Butter1 cup milk for dunking cookies optional2 cups heavy cream1/4 cup powdered sugar1/4 cup roasted salted peanuts chopped
      Instructions Mix 1/4 cup of the milk with the cornstarch in a small bowl. In a saucepan over medium heat, whisk the remaining 2 3/4 cups milk, salt, and sugar together. When the mixture is barely warm whisk in the egg yolks. Whisk constantly until the mixture steams. Increase the heat to medium-high and add the cornstarch mixture. Whisk constantly until the mixture thickens and bubbles slightly. Remove from the heat and whisk in the butter and vanilla extract. Pour the mixture into a shallow dish to speed cooling. Cool 20 minutes then cover the surface with a piece of plastic wrap to keep a skin from forming. Chill for 10-15 minutes.Chop bananas into 1/4-inch rounds. Set aside 3 peanut butter cookies for garnish.Layer pudding in the bottom of a 2 to 2 1/2-quart bowl or trifle dish. Top with half of the bananas. Add a layer of peanut butter cookies. (Dunk each cookie quickly in the 1 cup of milk if you plan to enjoy the pudding right away. Otherwise, it takes about 24 hours for the cookies to soften on their own in the pudding.) Repeat layering – these don’t have to be perfectly even. Just do the best you can.For the whipped topping, beat the heavy cream on medium-high until slightly thickened. Add the powdered sugar gradually. Beat to stiff peaks. Top the layered pudding with the whipped cream.Garnish the pudding with two of the reserved cookies. Crush the remaining cookie and sprinkle the crumbs on top. Sprinkle on the salted chopped peanuts.Enjoy immediately or chill for 6 hours before serving. Store leftovers in the refrigerator.

      Keyword fresh bananas, homemade vanilla pudding, peanut butter sandwich cookies

      You may also enjoy: LEGGI TUTTO

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      Tiramisu Semifreddo

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      Tiramisu Semifreddo is a mashup of two classic Italian desserts in frozen form. Frozen espresso mousse is surrounded by soft lady fingers and topped with sweet mascarpone cream.

      I’ve decided that this is my new favorite dinner party dessert for summer. It’s so decadent, but also silky and light in texture. And it’s so easy to make ahead! Assemble it days in advance and store it in the freezer, then bring it out when you need a beautiful ending to a meal.

      First thing, get yourself a couple of packages of soft lady fingers from your grocery store’s bakery. Line them up around the sides of a 9×5 inch loaf pan. Cover the bottom, too!

      Next whip up some egg yoks, sugar, and espresso in a double boiler. This makes a quick custard base for the espresso mousse. I always keep instant espresso powder on hand because I’m a Tiramisu fanatic (see here, here, and here). It’s so good in this recipe so I recommend using it! Delallo is a great brand of espresso powder.
      After the custard base cools, you’ll fold it with some lightly sweet whipped cream.

      Next, pour all that billowy espresso mousse into the lined loaf pan. It will fill the pan almost to the very top. Give the pan a few taps on the counter top to knock out any air pockets that might be hiding. Now its time to freeze! Three or four hours later, you’re ready to top it with fluffy mascarpone cream.

      Heavy cream and mascarpone cheese along with a little powdered sugar makes the perfect topping. But I couldn’t stop there.

      Indulge a little more!
      I couldn’t help myself! Tiramisu always needs a chocolate element (unless it’s my Quick Berry Tiramisu) so I went all in with a chocolate ganache, chocolate shavings, chopped almonds, and chocolate-covered coffee beans. The latter is courtesy of Sconza. I can’t say enough good things about their products. They are one of my favorite food gifts to give to colleagues, friends, family – everybody!

      Semifreddo means partially frozen. So if you’re expecting a frozen rock hard brick of dessert, then think again! Even well-frozen your knife will meet little resistance. The mousse stays soft. The texture is just so silky, and the lady fingers make it cake-like. And it becomes cloud-like as a slices warm to room temperature.

      Let’s end all of our summer dinners this way, okay? This dessert tastes restaurant-quality, and it’s not hard to make. The video below will help you get better acquainted with assembly.

      Tiramisu Semifreddo

      Heather Baird

      This restaurant quality dessert can be made a few days ahead and stored in your freezer. Enjoy the classic flavors of Tiramisu in frozen form.

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      Prep Time 25 minsCook Time 10 mins4 hours freeze time 4 hrsTotal Time 35 mins

      Course DessertCuisine Italian

      Servings 8

      Equipment9×5 inch loaf pan
      Ingredients US CustomaryMetric Semifreddo2 tablespoons instant espresso powder1 tablespoon hot water30 soft lady fingers4 large egg yolks1/2 cup granulated sugar1/4 cup dark rum1/4 teaspoon fine grain salt2 1/4 cups heavy whipping cream4 oz. mascarpone cheese5 tablespoons powdered sugarChocolate toppings1/2 cup heavy whipping cream1 cup finely chopped semisweet chocolate1/3 cup chocolate shavings1/4 cup chopped chocolate-covered espresso beans such as Sconza2 tablespoons chopped almonds
      Instructions SemifreddoDissolve the espresso powder in the hot water; set aside.Line a 9×5-inch loaf pan with plastic wrap that overhangs all sides of the pan. Line the sides and the bottom of the pan with the lady fingers, standing up vertically around the sides of the pan. Tear small pieces of lady fingers and press into gaps in the bottom of the pan (see video).Fill a saucepan with 1 inch of water and bring to a simmer. Set a large metal bowl on top and add the egg yolks, sugar, rum, and salt. Add the espresso mixture. Whisk until the mixture thickens like custard. The mixture is ready when an instant read thermometer registers 160F. Remove from the heat and cool 5 minutes. Transfer to the bowl of an electric mixer and beat with the whip attachment until the bowl feels cool to the touch, about 5 more minutes.Beat 1 3/4 cups of the heavy cream on medium-high until slightly thickened. Add 3 tablespoons of the powdered sugar and beat until stiff peaks form. Fold the whipped cream into the beaten espresso custard mixture. Spoon the mixture into the lined loaf pan. Smooth the top and tap on the counter top to remove air bubbles. Fold in the plastic wrap and freeze until solid, about 4 hours or overnight.Beat the remaining cream on medium-high speed gradually adding the remaining 3 tablespoons of sugar. Add mascarpone a little at a time while beating. Whip to stiff peaks. Spread the top of the frozen semifreddo with the whipped mascarpone cream. Return to the freezer.Chocolate ganache and toppingsHeat the heavy cream in a saucepan until steaming but not boiling. Add in chopped chocolate. Let stand one minute and then whisk together. Let cool until thickened yet still pourable, about 15-20 minutes.Remove the semifreddo from the pan from the overhanging plastic. Unwrap and place on a serving tray. Cover with chocolate ganache. Sprinkle on chocolate shavings, chocolate-covered espresso beans, and almonds. Serve immediately or return to the freezer until set. When the chocolate is set, cover in plastic wrap until ready to serve.

      Keyword espresso mousse, mascarpone cream, soft lady fingers

      You may also enjoy: LEGGI TUTTO

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      The Ultimate Southern Brunch Board

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      Homemade pimiento cheese, grits waffles with peach-bourbon syrup, and buttermilk biscuits are just a few offerings on this bountiful southern style brunch board.

      Holy smokes, will you look at that?! I am obsessed with beautifully styled, bountiful brunch boards in general, but this one is special. Making this Ultimate Southern Brunch Board was pretty much my dream come true. As a born and raised southern girl I can tell you this. Everything here reflects the place where I’m from. My East Tennessee home is within the Appalachian Mountains, where food traditions have deep roots. And ‘there’s always room for one more at the table’ is practically our family motto.
      I wish I could invite every single person reading this over for a taste of this feast. But for now, the best I can do is share some of my favorite heirloom recipes. Some of which already live here on the blog. First up – my favorite pimiento cheese recipe, which is a combination of Southern Living’s and The Lee Bros. recipes.

      Pimiento cheese serves us well as a sandwich spread, appetizer, or beside a pile of pickled okra on this brunch board. Forget the pre-shredded stuff. The secret to really great pimiento cheese is a block of extra-sharp cheddar.

      Simple is best!
      The best pimiento spread has few ingredients. A box grater and an 8 oz. block of extra sharp won’t take long to break down into feathery shreds. Add the cheese to a bowl, along with some jarred pimiento patted dry on paper towels. Add a little cream cheese, JFG mayo (or other, if you must) and a coarse grind of black pepper. Stir it up and enjoy!
      You’ll find the recipe in greater detail at the end of this blog post.

      Next – eggs. What would brunch be without eggs? You can’t go wrong with boiled eggs from the deli section at the supermarket (no peeling!). A few folded up crepe/omelet-style eggs can be neatly tucked in here and there.

      Buttermilk is a magic ingredient!
      Tangy buttermilk biscuits can be made into sandwiches with salty country ham (it’s like the Appalachian version of prosciutto) or spread with another southern favorite – tomato jam. If you find yourself with a bumper tomato harvest this year, make jam!
      Buttermilk Grits Waffles is another favorite that has buttermilk tang and uses up leftover grits as an ingredient. I usually don’t have any leftover grits when I make them, so my first step is whipping up instant grits, which takes just 5 minutes.

      In addition to maple syrup, peach-bourbon syrup is a must for waffles. Make it with fresh peaches for the tastiest results. You can find out how to make it in the Grits Waffles recipe notes.

      Most importantly? Cornbread. Get my all-time favorite buttermilk cornbread recipe right here. Southern cornbread is unsweet, but that just makes it more perfect to stuff with butter and drizzle with sorghum or honey. My grandmother would crumble cornbread into beaten eggs for a hearty scramble. It’s good, especially with lots of freshly ground black pepper.
      Grandma’s silver pitcher makes a fine vase for pretty flowers!

      Get the whole run-down of everything seen here in the list below. The recipes are linked, along with some things you can pick up at the store or easily throw together, like a pot of grits!
      Homemade Pimiento Cheese with crackers (recipe is at the bottom of this blog post)Southern Buttermilk Biscuits Southern Cornbread with honey or sorghum syrupButtermilk Grits Waffles (with Peach-Bourbon Sauce in recipe notes)Cherry Tomato JamBoiled eggs and scrambled (crepe/omelet style) eggsCountry ham, bacon, and sausage linksPickled okraMaple syrupGrits with butter and black pepperSalted butter, for serving on biscuits, cornbread, and waffles

      Homemade Pimiento Cheese

      Heather Baird

      Pimiento cheese is a simple mix of Cheddar, jarred pimiento (cherry pepper) and mayonnaise. However, this spread’s ingredients are as varied as the southerners that make it. Purists only use mayonnaise as a binder, but I find that cream cheese makes it heartier and extra-creamy. Spread it on crackers or between soft or toasted white bread. This recipe serves about 8 as an appetizer or makes 4 sandwiches (1 1/2 cups of spread).

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      Prep Time 15 minsTotal Time 15 mins

      Course AppetizerCuisine American, Southern United States

      Servings 8

      Ingredients US CustomaryMetric 8 oz. block extra-sharp cheddar cheese3 oz. cream cheese at room temperature4 oz. jar pimento peppers patted dry on paper towels3 tablespoons JFG mayonnaise or other high-quality store-bought mayonnaise1 teaspoon Worcestershire sauceFreshly ground black pepper to taste
      Instructions Grate the cheese on the large holes of a box grater.Place the grated cheddar in a large mixing bowl. Pull apart the cream cheese and scatter over the cheddar along with the pimentos, and mayo. Add Worcestershire and a few grinds of black pepper. Using a spatula, mix the ingredients together until well incorporated. The mixture will be thick. Add more black pepper to taste. Add salt if desired, but I never need to because the cheddar adds enough salt for my taste.Transfer the pimento cheese to a jar or plastic lidded container. Store the pimiento cheese in the refrigerator. This will keep in the refrigerator for 1 week.

      Keyword cream cheese, extra-sharp cheddar, JFG mayonnaise

      You may also enjoy: LEGGI TUTTO

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      Aperol Creamsicle Ice Pops

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      These ice pops are made with Aperol, the intensely orange Italian liqueur that packs a bittersweet punch. A touch of vanilla syrup transforms the intensity with a creamy note reminiscent of an orange creamsicle.

      It’s almost like a switch was flipped that turned on the heat and humidity here in the southeast. Last Sunday I hosted a family get-together outside, and we enjoyed the prettiest blue skies with puffy clouds and a cool breeze. My mom mentioned she should have brought a cardigan. However, today we had 90 degree weather and it felt like a shock. Wilted from a walk across the lawn, I dreamed up these Aperol Creamsicle Ice Pops. They are too easy, just four ingredients, so you can make them on your laziest day.

      Aperol is an Italian liqueur with low alcohol content and a nuanced bittersweet orange flavor. It’s so refreshing! The first thing you’ll do to make these ice pops, is make a sugar syrup. I did this in the microwave, but you can also make it in a pot on the stove top. When the sugar is dissolved, mix in some vanilla beverage syrup such as Amoretti or Torani. This is what brings the creamsicle flavor forward (and I DO love a creamsicle dessert riff). Next, add in the Aperol. Mix it all up, and you’re halfway there!

      Forgo the popsicle stick!
      Use these zip top popsicle pouches for a bit of nostalgia – you’re practically making a highbrow popsicle here (fancy meets fun!). Funnel the mixture into pouches. If you stand the popsicle inside a glass, it will catch dribbles if they happen.

      Easy peasy, almost ready to freezy! Zip the top closed and continue filling the pouches. This recipe makes about 6-7 ice pops.

      I like to squeeze the tubes gently to make sure the zip-tops are well sealed before I pop them in the freezer. This is important if you lay them down on their sides in the freezer. Or you can freeze them upright in a container, like the picture above.

      They are so delicious as-is, but you can also use one as a frosty cocktail starter!

      Top with champagne, prosecco or ginger ale. Instant umbrella drink!

      These are simple to make ahead and the perfect treat to serve on a hot day. They’d be great for a pool party or a fun ending to an intimate dinner party with friends.

      Aperol Creamsicle Ice Pops

      This is no ordinary creamsicle! These ice pops are made with Aperol, the intensely orange Italian liqueur that packs a bittersweet punch. A touch of vanilla syrup transforms the intensity with a creamy note reminiscent of an orange creamsicle. See the recipe notes for a non-alcoholic version.

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      Prep Time 10 minsCook Time 2 mins4 hours freeze time 4 hrsTotal Time 12 mins

      Course DessertCuisine American

      Servings 6

      Equipment6 ice pop pouches with zip topsSmall funnel
      Ingredients US CustomaryMetric 1/4 cup granulated sugar1 1/2 cups water1/3 cup vanilla beverage syrup such as Torani or Amoretti1 cup Aperol liqueur
      Instructions Combine the sugar and water In a 4 cup or larger glass heat-proof measure with a pour spout. Stir briefly. Microwave for 2 minutes at 100% power; stir until the sugar dissolves. (Alternatively heat in a saucepan on the stove top). Stir well.Pour in the vanilla syrup and stir well. Allow the mixture to cool 5 minutes. Pour in the Aperol. Mix well to combine.Insert the funnel into an ice pop pouch and fill with the liquid; seal the zip top closure. Divide mixture between the 6 ice pop pouches. Lay filled pouches on a baking tray and freeze until solid, 4 to 6 hours.Serve frozen.
      NotesA non-alcoholic version can by made by simmering the Aperol for 10 minutes. This cooks out the alcohol content.
      Create a frosty beverage by placing the frozen ice pop contents in a cocktail class and top with champagne, prosecco, or ginger ale.

      Keyword Aperol, granulated sugar, vanilla beverage syrup

      You may also enjoy: LEGGI TUTTO

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      Hot Dog Buns

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      We took the recipe for Japanese milk bread and shaped it into the traditional long form for a couple of reasons. Milk bread dough is hydrated with a paste of milk and flour, yielding a cottony crumb. The slight sweetness of milk bread also balances out the saltiness of cured . Baked together in a […] LEGGI TUTTO

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      Zucchini Muffins

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      My Easy Zucchini Muffin Recipe makes soft, moist, and flavor-packed muffins! This is a great way to use up an abundance of zucchini in the summer months, or when you’re just craving a delicious muffin. Add chocolate chips and walnuts to make them an extra special treat!
      Make sure to try my Zucchini Bread recipe too!! It’s delish!

      This Is My Favorite Zucchini Muffin Recipe!
      During the summer months I load up on all the fresh fruits and veggies! I don’t have a green thumb…like AT ALL…but I am first in line at the farmers market!
      I love zucchini, using it as a side dish, roasting it, in salads, and especially in baking! Using zucchini when baking adds extra moisture, fiber, and vitamins without imparting any real flavor. It’s kind of the perfect way to get in your veggies!
      Here Are More Zucchini Recipes You Will Love:

      But Are Zucchini Muffins Healthy?
      Well…the do include zucchini, so I can guess they are healthER than a regular muffin…but I won’t try to spin this recipe as health food…especially with the addition of chocolate chips! You can adjust this recipe a little to make them slightly more healthful, though! Here are a few ideas:
      Sub out half of the all purpose flour for whole wheat flour! This recipe works perfectly as written with this simple adaptation. I don’t prefer using all whole wheat flour in this, as you would need more adjustments to prevent the muffin from being dry. But a simple 50% swap works great!Reduce the amount of sugar by up to 1/4 cup. You will lessen the sweetness of the muffin, but still maintain the texture.Swap out the vegetable oil for coconut oil (measure in its liquid form), or even light olive oil!Sub in 1/4 cup of unsweetened applesauce for the egg. This will lighten the calories a bit!

      Ingredients:
      all-purpose flourgranulated sugarbaking sodaground cinnamonsalteggvegetable oilbuttermilkvanilla extractshredded zucchinioptional – miniature semisweet chocolate chips and/or chopped walnuts

      How To Make Zucchini Muffins:
      Luckily for this recipe there is no mixer needed!! You simply whisk all the dry ingredients together, then separately whisk the wet ingredients together. Add the wet into the dry and fold until combined! Then you just stir in the chocolate chips and/or nuts and portion out into your muffin tin!
      They’re really just that simple, and can be prepped and in the oven in minutes!
      Adding In Chocolate Chips or Nuts…
      I mean I am a big proponent for adding both chocolate chips AND walnuts into these zucchini muffins, but it’s completely up to you! You can even get a little more creative as well! Here are a few more ideas of add-ins:
      Dried fruit, like raisins or dried cranberries. Just 1/2 cup will be great!Shredded coconut is delicious in these too! 1/2 cup as well!Any other type of nut you prefer like pecans, or pistachios…even cashews!Sub in 1/4 cup mashed banana for the egg and it will give it a nice banana flavor too!
      Can You Freeze Zucchini Muffins?
      Yes! These muffins freeze great! Just pop the leftovers in a large zip top bag and freeze them for up to a month for best freshness. Just thaw them at room temperature and they’ll be good to go!

      I Have So Many More Muffin Recipes! Here Are A Few You Will Love:

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      Zucchini Muffins

      Description:
      These delicious Zucchini Muffins are soft and moist! a favorite in our house!

      Ingredients:

      1 1/2 cups all-purpose flour
      3/4 cup granulated sugar
      1 teaspoon baking soda
      1 teaspoon ground cinnamon
      1/2 teaspoon salt
      1 egg, lightly beaten
      1/2 cup vegetable oil
      1/4 cup buttermilk
      1 teaspoon vanilla extract
      1 cup shredded zucchini
      optional – 1/2 cup miniature semisweet chocolate chips
      optional – 1/2 cup chopped walnuts

      Instructions

      Preheat oven to 350°F. Line a muffin tin with liners. Set aside.
      In a large bowl whisk together the flour, sugar, baking soda, cinnamon, and salt.
      In a medium bowl whisk together the egg, vegetable oil, buttermilk, and vanilla.
      Add in the wet ingredients into the dry, stirring until just combined. Add in the shredded zucchini, chocolate chips, and walnuts and stir to combine.
      Fill liners 2/3 full with batter and bake for 20 – 23 minutes, until a toothpick inserted into the center comes out clean.
      Serve warm or at room temperature.

      Notes:

      Store airtight for up to 3 days.
      Freeze for up to 30 days
      *nutrition values do not include chocolate chips and/or nuts

      Keywords:: cookies and cups, muffins, zucchini muffins, zucchini recipe

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    • in Recipes

      Brian’s Best Ever Cinnamon Rolls

      ha scritto per te

      Recipe development and photography by Brian Hart Hoffman Gooey, sticky, and sweet. Just when it seems like this timeless classic couldn’t get any better, our editor-in-chief Brian Hart Hoffman has found the secret to pure sweet roll perfection. Prior to baking, the rolls are doused with warm heavy whipping cream, creating the dreamiest, most luscious […] LEGGI TUTTO

    • in Recipes

      Cheesecake Factory Copycat Celebration Cheesecake

      ha scritto per te

      Perfect for any party, the Celebration Cheesecake is a star on The Cheesecake Factory’s dessert menu. Now you can make this copycat version at home!

      Get your sprinkles ready! This copycat dessert was inspired by The Cheesecake Factory’s famous Celebration Cheesecake, which debuted on their menus in 2017. It has a whopping 8 layers of flavor – actually 9 if you count the exterior. And lots of sprinkles. I love the original, but it’s been a goal of mine to figure out a scratch-made version. And here it is – The Cheesecake Factory Copycat Celebration Cheesecake.

      I know it looks like a lot of work, but it’s actually not that hard to make. First, let me give you an overview of the layers from top to bottom.
      Cream cheese frostingClassic cheesecakeBlue vanilla mousseFunfetti cakeChocolate mousseClassic CheesecakeStrawberry mousseFunfetti cake
      This cake looks like sweet overload, but it’s not the sugar coma you might expect. All the layers are well balanced. It helps that the mousse is fluffy and the cake is just sweet enough. It is rich, though! (But perhaps not as rich as this copycat cheesecake I made in 2011!)
      1. Prepare strawberry mousse. 2. Spread it in the pan. 3. Prepare chocolate mousse. 4. Layer one cheesecake over the strawberry mousse. 5. Pour chocolate mousse over cheesecake layer. 6. Spread chocolate layer evenly and freeze solid.
      Let’s get into it!
      To get started, the thin crustless cheesecake layers should be made first and frozen solid. As a result, they’re easier to work with. For the mousse layers, you’ll mix up one big batch of mousse. Then you’ll divide it into three bowls and flavor them. The confetti cake is baked as a single layer and then divided into two (torted). Not so bad, eh? Use the numbered pictorial as a guide for assembling the chocolate mousse, cheesecake, and strawberry mousse layers.
      Mix up the blue vanilla mousse and layer on top of a cheesecake. Freeze solid.
      I know this sounds repetitive, but it is essential that all of the mousse and cheesecake layers are frozen because they hold together for assembly. Therefore, I recommend making this recipe over the course of two days. Dedicate the first day to making all the layers. The second day can be for assembly and frosting.

      Assembly’s not so bad!
      Remove the frozen layers from their pans and start stacking! First, you’ll lay down a funfetti layer on a serving plate. Second, the frozen tri-layer of chocolate mousse, cheesecake, and strawberry mousse goes on. Third, invert the frozen bi-layer of vanilla mousse and cheesecake on top. Now you’re ready to cover it with cream cheese frosting.
      The exterior of the original tastes like cake crumbs or soft vanilla cookie pieces mixed with sprinkles. So I went with crushed Nilla wafers. I think they are just perfect.

      A few more confetti sprinkles on top, and you’re ready to party! This cake looks great with birthday candles on top, too.

      Fans of The Cheesecake Factory’s Celebration Cheesecake will love this version too. It’s a wonderful tribute to the original, and easy enough for the home baker. Just make sure you have plenty of people to share it with because a little goes a long way!
      Please note, no restaurant recipes were used in this dessert. It was inspired by the restaurant original, but developed with my own formulas.

      Cheesecake Factory Copycat Celebration Cheesecake

      Heather Baird

      The Celebration Cheesecake is a star on The Cheesecake Factory’s dessert menu. Now you can make this copycat version at home! Make this recipe over the course of two days. Dedicate the first day to making all the layers. The second day can be for assembly and frosting.
      The confetti cake formula in this recipe contains no eggs! It’s not an error.

      .wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }No ratings yet

      Prep Time 2 hrsCook Time 1 hr 25 minsTotal Time 3 hrs 25 mins

      Course DessertCuisine American

      Servings 18

      EquipmentTwo 8×2 inch round cake pansOne 8×3 inch round cake pan (can be spring form)
      Ingredients US CustomaryMetric Crustless cheesecakes1/2 cup unsalted butter softened1/2 cup granulated sugar16 oz. cream cheese at room temperature3 tablespoons instant vanilla pudding2 eggs1 teaspoon baking powder1 teaspoon vanilla extractConfetti cake2 cups all-purpose flour3/4 teaspoon salt1 1/2 teaspoons baking powder1/2 teaspoon baking soda3/4 cup water1/2 cup vegetable oil3/4 cup granulated sugar4 teaspoons white vinegar1/2 teaspoon vanilla extract1/3 cup rainbow sprinkles jimmiesMousse layers1 envelope powdered gelatin .25 oz.2 tablespoons cold water3 egg yolks1/2 cup sugar1/2 cup hot milk microwave 40 seconds8 oz. white baker’s chocolate finely chopped1/3 cup fresh strawberry puree seeds sieved out1/2 teaspoon strawberry extract of flavoring oil such as Amoretti or LorAnn2 drops pink food color1/3 cup semisweet chips melted1 teaspoon vanilla extract2-3 drops blue food color1-2 drops purple food color1 3/4 cups heavy whipping creamCream cheese frosting and decors1/2 cup unsalted butter softened8 oz. cream cheese at room temperature1 teaspoon vanilla extract1/4 teaspoon salt3 1/2 cups confectioners’ sugar1 cup vanilla cookie crumbs such as Nilla3 tablespoons rainbow sprinkles jimmies3 tablespoons rainbow confetti sprinkles
      Instructions Crustless cheesecakesFill a 13×9 baking pan with hot tap water and place on the bottom oven rack. Preheat the oven to 325 F.Grease two 8” round cake pans with shortening, line the pans with parchment and then lightly grease the parchment.Cream the butter and sugar in a stand mixer fitted with the paddle attachment. Add cream cheese a little at a time until smooth. Beat in the powdered pudding mix. Scrape down the bowl and add the eggs one at a time, beating well after each. Beat in baking powder and extract. Whip the mixture on high speed for 2 minutes, or until the mixture becomes lightened in color and fluffy.Divide the batter evenly between pans. Smooth batter with an offset spatula and bake for 35-40 minutes. Cheesecake will puff around the edges then deflate when removed from the oven. Do not turn out cheesecakes when they are finished baking. Put them directly in the freezer and leave until frozen solid, 4 hours.Confetti cakePreheat the oven to 350F. Coat an 8×3-inch round cake pan (springform, or otherwise) with flour based baking spray (or grease and flour pan).In the bowl of an electric mixer, whisk together the flour, salt, baking soda, and baking powder. In a separate bowl or in a liquid measure with a pour spout, combine the water, vegetable oil, sugar, vinegar, and vanilla. Whisk well.Add the wet ingredients to the dry ingredients with the mixer running on low speed. Blend until well combined. It’s ok if a few small lumps remain. Stir in the sprinkles. Pour into the prepared pan and bake for 35-40 minutes. Cake will not crown much, but if there’s a small upward bow in the center, press it down with a clean tea towel with a flat hand – and be careful of the hot pan edge and escaping steam when you do so.Turn out of the pan and let cool completely. Wrap in plastic cling film and refrigerate.Mousse layersIn a medium saucepan sprinkle the gelatin over water. Let stand for 1 minute until absorbed. Whisk in the eggs and sugar. Stir in the hot milk. Cook over medium heat whisking constantly. Mixture will thicken after about 5 minutes. Add in chopped chocolate and whisk until blended and even in color. Divide mixture evenly into three separate medium bowls (a little more than 2/3 cup per bowl). To one bowl, stir in the fresh strawberry puree, strawberry extract, and pink food color. In another bowl add the melted semisweet chips. Stir well until thoroughly combined. In the last bowl stir in the vanilla extract and blue food color. Add purple food color one drop at a time until a sky blue color is achieved (without the purple the hue will be turquoise/aqua). Allow all 3 bowls to cool slightly.In the bowl of an electric mixer, beat the heavy cream to stiff peaks. Gently fold 1/3 of the whipped cream into each of three bowls. Stir well until no streaks of white remain in each bowl.Assemble cheesecake and mousse layersGently remove frozen cheesecakes from their pans. Trim off the puffed ring of cheesecake around the top edges of the cakes using a serrated knife. Wash the pans and line them with plastic wrap that overhangs all sides of the pans.Into one pan, pour the strawberry mousse and spread until even. Top the mousse with a frozen cheesecake layer. Pour the chocolate mousse over the cheesecake layer and spread evenly. Gently fold the edges of the plastic wrap in to cover the pan and transfer to the freezer.Into the other pan, place a cheesecake layer into the bottom. Top with the blue vanilla mousse and spread evenly. Fold in the edges of the plastic wrap to cover the pan and transfer to the freezer. Freeze both pans overnight, or for at least 4 hours.Cream cheese frosting and decorsCombine the butter and the cream cheese in the bowl of an electric mixer fitted with the whip attachment. Beat on high until creamy and no lumps remain. Add vanilla extract and salt. Add confectioners’ sugar and mix on low until combined, then switch to high and beat until lightened in color and fluffy.In a separate bowl, combine the cookie crumbs and the rainbow sprinkles (jimmies). Reserve confetti sprinkles for the top of the cake.Assemble entire cakeUsing a cake leveler or serrated knife, evenly cut the confetti cake in two (torte horizontally). Place one layer on a serving plate or cake stand. Remove the chocolate mousse, cheesecake, and strawberry mousse layer from the freezer. Remove from the pan using the overhanging plastic. Unwrap and place so that the strawberry layer is touching the confetti cake layer. Next, add another confetti cake layer. Remove the blue mousse and cheesecake layer from the freezer. Remove from the pan using the overhanging plastic. Unwrap and place so that the blue vanilla layer is touching the confetti cake.Cover the sides of the cake with the cream cheese frosting. Pat on the mixture of cookie crumbs and sprinkles. Frost the top of the cake with the cream cheese frosting creating a swirl from the middle using an offset spatula. Sprinkle the top of the cake with the confetti sprinkles.Refrigerate cake until it is no longer frozen and just well chilled, about 2 hours.
      NotesIf you don’t have a 8×3 inch cake pan for the confetti cake, you can use two 8×2 inch pans. Divide the batter between the pans. Baking time will be decreased by about half.
       

      Keyword cream cheese frosting, funfetti cake, strawberry mousse, vanilla mousse

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