Cinnamon Swirl Cheesecake with Oatmeal Cookie Crust

I realized something horrible the other day when I was looking through all of the recipes on the site. It dawned on me that I don’t have nearly enough cheesecakes on here as I should. As is necessary. I’ve clearly lost my mind because that’s something only a crazy person would do, or in this case, wouldn’t do. So I’m sitting there, pulling out my hair, asking myself, “Self, why do you only have two cheesecake recipes on this entire site?” I’ve been running my blog for almost three years now and I think it’s pretty silly of me to not have this place overflowing with cheesecake recipes by now. After all, cheesecake is the way of life. Cheesecake makes people do some crazy things. Cheesecake is the answer to all of our problems. And that’s the real truth of it all. 

I like to think that I blew up the internets when I unveiled my Bourbon Banana Pudding Cheesecake last year. I sometimes believe that recipe in particular is what’s making me famous (not that Fried Chicken and Waffle Sandwich everyone is talking about). Even if I’m the only one who thinks that. I mean, what’s not to fall in love with? Bourbon and bananas and crushed Nilla wafers all mushed together into one delicious silky  smooth cheesecake?! It’s a match made in heaven. Perhaps it’s taken me a while to come up with a new cheesecake recipe because that one was so hard to beat. I knew bourbon banana pudding cheesecake was kind of a big deal and I didn’t want to give you another one until I thought up something bigger and better. After all, I am my own biggest competition. I need to constantly one up myself, for you guys. Everything I do, I do it for you. Don’t you forget that. (Okay so I took a little help from Bryan Adams just there, sue me). 

If you’ve been following my crazy antics on this blog for a while now, you’ll know that my all-time favorite spice/flavor is cinnamon. I’m kind of obsessed, but in the best possible way—probably not though, it might be bordering on an addiction. Anyhow, like I was saying, I love cinnamon, which is why there are so many cinnamon recipes on this blog. Do you remember this Cinnamon Sugar Coffee Cake? I do, and I never want to forget it. Don’t even get me started on these fun-to-make homemade Cinnamon Brown Sugar Pop Tarts. It was always my favorite pop-tart flavor growing up. It still is. And of course for all those brave and adventurous followers, we mustn’t forget about the ultimate Cinnamon Raisin Bagels.  Not only was have I been severely lacking in the cheesecake recipe department but it’s about time for another cinnamon recipe. (Yes I did just post those Cinnamon Horchata Popsicles recently, but who’s asking?!) So without further ado, I bring to you, the world’s GREATEST cheesecake (you can quote me on that). It tastes just like a cinnamon roll and with all the great flavors of an oatmeal cookie at the bottom. I’m not complaining. I just never want it to end is all. 

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Creamy Cinnamon Horchata Popsicles

My biggest regret in life is not eating more popsicles in these twenty five years of living. When I stop to think of all the frozen pops I could’ve been eating all these years, I get sad. It saddens me. I might even start to cry a little. A single tear from my left eye falls to the ground. In a slow dramatic way, too. Popsicles do that to me. What, have I been living under a rock or something? I obviously haven’t been thinking clearly. My mind has been somewhere else. Perhaps on ice cream. Not that I blame myself, because ice cream happens to be unbelievably delicious. But popsicles, popsicles are even better. Personal frozen treats that you can take with you on the go. Individual chilled desserts that you can use as a microphone while you sing out loud at the top of your lungs, like no one is watching. Like you don’t even care.

I’ve made it a personal goal of mine to make and eat as many popsicles as humanly possible this summer. It’s taken something incredibly awesome like Popsicle Week to deter me from my wrongful ways. Those wrongful ways being, the serious lack of popsicles in my life. But that’s all about to change because I’m on the brink of going full on obsessed with popsicles from this day on. We’re starting with these horchata pops because I’m a sucker for anything loaded with cinnamon. 

For those of you who aren’t familiar with horchata (you really should be), it’s a delicious drink made of rice and cinnamon. Think rice pudding but in drink form without all of the chunky rice. It’s served chilled and over ice. Perfect on a hot summer’s day. I’m not doing the drink justice so I’ll just let you experience the amazing taste of it for yourself with these popsicles. Hint hint. And for those of your who are familiar with it, let’s go out and celebrate with a few of these frozen pops. I promise to share. 

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Breakfast Ice Cream

You hear that? That sound off in the distance getting louder and louder? That’s the world exploding (ka-BOOM) and the internets collapsing [whoooosh (that's the sound of the internet collapsing by the way, I'm a low budget blog, sorry)] because I just officially made eating ice cream for breakfast a thing. Like for real for real. Who would have thought that all my dreams could eventually come true in one simple recipe? Certainly not me. We finally have an excuse to whip out a spoon and head to the freezer first thing in the morning. Ice cream first, coffee later. Let’s all rejoice! Let’s hold a breakfast ice cream block party to celebrate. I took all the things we love about the most important meal of the day and combined it into a delicious ice cream. Maple syrup and fluffy buttermilk waffles and crispy bacon. It’s one tasty ingredient after another. I can hardly contain the excitement. (That’s me excited). I wish I could make it rain breakfast ice cream because I want everyone in this world to try it, but sadly I can’t make it rain delicious tubs of frozen treats. The shame, it’s too much to bear. Let’s not talk about it anymore. 

I’m not going to take all of the credit for this one because that would be wrong. I wouldn’t be able to sleep at night. Not because of a guilty conscious or anything, but because I’d be in the doghouse. Sure I helped come up with some of the important parts of this recipe—and sure I was the one who actually made it and brought it to life—but it was in fact the brain child of my boyfriend. We all have him to thank for it. Thank you, Julian. He was super excited one night as he tried to convince me to make breakfast ice cream with waffles and bacon for my blog, because “bacon ice cream is a really big thing these days.” I did however, add the maple syrup part to the mix and named it breakfast ice cream. Or maybe it was him. I can’t really remember who thought of the name right now, at this very moment. Of course he’s yelling “likely story” out loud as I type this. Between you and I, though, I really think it was me who came up with the name, but who’s keeping track? (I am). 

So here I am today, freezer filled with breakfast ice cream, moms and dads and doctors and nutritionists all upset with me because I’m advocating the eating of ice cream for breakfast. Go eat ice cream for breakfast, kids! I regret nothing, and do you want to know something? You won’t regret anything either once you actually try it for yourself. Let’s just say I’m a bad influence and call it a day. But doesn’t the prospect of reaching into the freezer for a pint of this delicious stuff sound inviting and exciting? Yeah, yeah it does. You can thank me later. Right now, you have waffles to make and bacon to crisp and maple ice cream to churn, and hungry friends and family to fend off, I mean to feed. 

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Pistachio Eclairs

For me, growing up, Valentine’s Day was something special. Not because of all the valentines I would receive from my many admirers—that goes without saying. I was pret-ty popular as a kid. I’m totally kidding. You caught me. I didn’t have any admirers, and what’s more, I’d get just the same amount of cards as any other boring Joe at school. The bare minimum. It was sad and depressing. I don’t want to talk about it. No, it was a special day because of the crafts we’d do at home. The coloring of cards and cutting of construction paper and gluing of pipe cleaners. My hearts were always cut lopsided, unlike my sisters’, but that’s okay. I think we all know which were better (mine). The youngest child can practically make a pile of crap and it would still be considered cute. The best part of the day, however, was when we’d get to decorate cookies, and then eat them, of course. Mamma would make a batch of heart-shaped sugar cookies for us. Then we’d proceed to dump globs of pink, red and white colored icing on them, and make it rain nothing but sprinkles. I’d make it rain sprinkles—in my mouth. It was awesome! Sure there would be a gigantic mess at the end of it all, not even worth the cookies that came out of it, but the memories were totally worth it. Now don’t get me wrong. Mamma, bless her soul, isn’t a baker at all. She didn’t spend hours in the kitchen making said Valentine’s Day cookies. Nope. Instead, she would take a few minutes to open up a package of store-bought dough and plop them on a baking sheet and call it a day. We never complained. I mean after all, a cookie is a cookie.

There are only a few things in life, when it  comes to food, that I really enjoy. Okay, who am I kidding? I don’t even believe that myself. There are a lot of food things in life I can’t get enough of, like Valentine’s Day cookies for instance. Also, doughnuts are definitely on the top of that can’t-get-enough list. Come to think of it, I don’t think there is a list out there where doughnuts don’t make an appearance. Freshly popped popcorn doused in a generous amount of questionable white cheddar cheese powder, add that to my “food I really enjoy” list also. Powdered popcorn cheese? Yes, please! 100% yes. I don’t even give it a second thought, yes. Of course there are more reasonable foods I absolutely go nuts for like, french fries, tater tots, hash browns (I promise you it’s not all potatoes, but really it is), potato tacos, and garlic mashed potatoes. I was a potato in my past life, remember? Dinosaur shaped chicken nuggets—you’ll forever have my heart. Croutons on an iceberg salad. Hard boiled eggs in the evening. Whipped ricotta on crusty bread with a drizzle of good olive oil. Pistachios in pretty much ANYTHING (especially ice cream). Yeah, I could go on and on but you catch my drift, I love food. Especially themed food.

I think the best part of any holiday is the themed food, snacks and desserts you can make and eat. What makes Valentine’s Day so special? Is it all the love that is going around? Sure that’s nice, but no that’s not it. Is it the fact that you can spend the day with your loved ones? Uh I don’t think so. That can happen any day of the week, if you think about it. Perhaps it’s all the heart shaped chocolate, brownies, cookies, love-inspired desserts and meals out there? Yeah that’s definitely it. Think about it, what other day of the year is it perfectly acceptable to dive, mouth first, into a heart-shaped box of chocolate and not even feel guilty about it? What other day can you pretend to make something decadent like pistachio eclairs for your “significant other,” when in reality, we all know it’s really just for you? There is no other day. This is the only chance we get. So let’s stop fighting it and do nothing but eat chocolate and candy and pistachio eclairs on this day of love. That’s what February 14th is all about, right? Well that, and chubby naked babies flying around, flinging arrows at people.

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Baked Blueberry Crumb Doughnuts

I was originally going to act like this recipe and post is no big deal. Yeah, blueberry baked doughnuts. So what? Oh yeah, I totally put a cinnamon crumb topping on them, doesn’t everyone? Scoff scoff. I was going to pretend to not even be excited about them, because that would be much cooler, right? The reality is, I’m not that good of an actor. Also I underestimated my love of doughnuts. I’m not even going to pretend that I don’t like those pillowy delicious treats and that this post isn’t a big deal, because it is in fact a very big deal. Monumental actually. Let’s all take a moment to ponder and comprehend the gravity of the situation we find ourselves in at the moment. The situation being that we’re all going to have to stare at these doughnuts for the next several minutes, and have to deal with the fact that they aren’t right in front of our faces. Why aren’t they right in front of our faces? Why aren’t we devouring them at this very moment? I mean, this is the stuff that dreams are made of. I’m convinced that blueberries and cinnamon are up in heaven, for sure. Just between the two of us though—you and I, don’t tell anyone else—I’m still very surprised that I was able to come up with such a delicious recipe, almost overnight. Sometimes I surprise myself, like whoa.

Right from the beginning, I knew I wanted to make another baked doughnut recipe, like the one before, if you recall (Baked Peanut Butter Chocolate Doughnuts) because that one actually changed my life forever. Maybe even in ways that I could never have dreamt of. So there I was one day last week, scratching my head and pondering as hard as I could, “What should my next post be? What can I make, but really what do I feel like eating?” Then BAM it all sort of made sense to me in an instant. It came to me in a vision-like dream. It hit me hard like a bullet (slight dramatization). I knew I needed to make these doughnuts because in reality my all time favorite doughnut is the cinnamon crumb doughnut. You know the kind? The yeast variety rolled around in a cinnamon crumb topping. It’s the best. I could go for a few dozen right now actually, but that’s a whole other story. They’re delicious and completely addicting. Like wake up in the middle of the night and eat about ten of them without realizing it, addicting. Then wake up in the morning and proceed to have another ten like if your life depended on it and you were about to win a medal for it. That’s the best kind of addiction to have, in my opinion.

So a few days later I was getting ready to make a batch of baked cinnamon crumb doughnuts for you guys—but let’s be honest it was really for me—when I realized I had a pint of fresh blueberries in the fridge. The only thing on the top shelf actually, and it was almost as if someone was telling me to make blueberry doughnuts at that very instant. A sign sent from I don’t know where. Probably from me because I’m like seventy percent sure I bought those blueberries in the first place. Several hours later I was devouring the best doughnut I’ve had in a very long time. Turns out blueberries and doughnuts are meant to be together forever, and if you don’t believe me, I guess you’ll just have to find out for yourself. Be sure to let me know the moment you become addicted so that I can rub it in your face and say I told you so. I’m kidding, I wouldn’t really do that….I’d also throw in an “I Told You So” dance because that’s the way to do it.

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Cranberry Raspberry Pavlovas

Now that the holidays are long gone, I have no excuse but to jump back into work and start making (aka eating) a bunch of new recipes. All for you, of course, because that’s the type of person that I am. I’m willing to sacrifice everything by stuffing my face, day in and day out, just so that you can have something to look at. Something new to try out in the kitchen and something to look forward to. With the new year, comes a promise to post more because I know I’ve been slacking, somewhat. But believe me it’s all for good reasons and exciting new prospects—both in my personal and professional life. I think that this year should be all about breaking out of our comfort zones in the kitchen and trying out new recipes and techniques. Let’s stop being scared of certain dishes or ingredients and just dive into a new us. That new us being fearless cooks and bakers because this year, we’re going to be the best cooks and bakers we can be.  This year, we’re going to wow our friends, family and loved ones with dishes that aren’t only delicious but look incredible as well. This year, is going to be a great year because we’re going to make it a great year.

It was difficult for me to think of the first post for the new year. Well, if I’m being completely honest, it was hard for me to jump back into work altogether. My brain was still on holiday mode and the yearning to continue doing nothing at all. Bowling, museums, movies, drives through the coast for Friday morning hikes, spontaneous homemade meals and lounging around on the couch watching movies with that special someone, makes it somewhat difficult to want to do anything else. Am I right, ladies and gentlemen? It wasn’t until I actually got back to working that I realized how much I missed it. “Welcome back, Jonathan,” I told myself. To which, I of course responded, “Thank you! It’s good to be back.”Sometimes I have conversations with myself because I’m weird like that, but we’ve already established that, haven’t we? Don’t judge.

Anyhow, enough about that. So here we are, the first post of January 2014. A dessert post at that, because I know how much you all love dessert posts. I wanted to share one of my favorite desserts with you but with a winter twist because although it might not seem like it’s winter here in Los Angeles (80+ degrees and all), I know for a fact that it feels like winter has taken over all around the midwest and east coast. It’s not a winter dessert in that it’s warm and comforting but more so about the ingredients we’re using. If you’ve ever had a fear of separating eggs and whipping the whites to make meringue, well then you’re in luck because this recipe is all about that. Let’s take a step towards that 2014 resolution we were talking about earlier. It’s time to get over that fear and conquer it like no one’s business. Like we’ve been conquering fears all our lives, and to a certain degree I guess we have been. We do it every day, even when we don’t think we are. It’s the way of life. Just like it’s the way of life for me to eat a dozen pavlovas and not feel any guilt whatsoever. Come on, let’s make some pavlovas together and then we’ll eat them all because that’s the way life wants it to be.

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