INGREDIENTS

1. 12tablespoonsunsalted butter, at room temperature
2. 1 1/2cupsgranulated sugar
3. 3extra-large eggs, at room temperature
4. 1 1/2teaspoonspure vanilla extract
5. 1 1/4cupssour cream
6. 2 1/2cupscake flour(not self-rising)
7. 2teaspoonsbaking powder
8. 1/2teaspoonbaking soda
9. 1/2teaspoonkosher salt

10. For the streusel

11. 1/4cuplight brown sugar, packed
12. 1/2cupall-purpose flour
13. 1 1/2teaspoonsground cinnamon
14. 1/4teaspoonkosher salt
15. 3tablespoons coldunsalted butter, cut into pieces
16. 3/4cup choppedwalnuts (optional)

17. For the glaze

18. 1/2cupconfectioners’ sugar
19. 2tablespoonsreal maple syrup

DIRECTIONS

1. Preheat the oven to 350 degrees.
2. Grease and flour a 10-inch tube pan.
3. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs one at a time, then add the vanilla and sour cream.
4. In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
5. With the mixer on low, add the flour mixture to the batter until just combined.
6. Finish stirring with a spatula to be sure the batter is completely mixed.
7. For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble.
8. Mix in the walnuts, if desired.
9. Spoon half the batter into the pan and spread it out with a knife.
10. Sprinkle with 3/4 cup streusel.
11. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top.
12. Bake for 50 to 60 minutes, until a cake tester comes out clean.
13. Let cool on a wire rack for at least 30 minutes.
14. Carefully transfer the cake, streusel-side up, onto a serving plate.
15. Whisk the confectioners’ sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.
16. **Cook time does not include cooling the cake for 30 minutes on wire rack.

INGREDIENTS

1. 1 1/2cupsflour
2. 1/2teaspoonbaking soda
3. 1/2cupsugar
4. 1 1/2teaspoonsbaking powder
5. 1pinchsalt
6. 1egg, beaten
7. 3/4cupmilk
8. 4tablespoonsbutter, melted
9. 1/2cupraisins

10. Topping

11. 2tablespoonsflour
12. 1/2teaspooncinnamon
13. 2tablespoonssugar
14. 1tablespoonbutter, melted

DIRECTIONS

1. In a large bowl, sift together the dry ingredients.
2. In a medium bowl combine egg, milk, butter and raisins. Mix well and add to dry ingredients.
3. Pour into a 8×8 inch, greased baking pan.
4. Comibine topping ingredients and spread over cake.
5. Bake at 350 degrees for 20-30 minutes, until toothpick comes out clean.

INGREDIENTS

1. 3cups crushedchocolate graham crackers
2. 1/2cupbutter, melted
3. 4 (8 ounce)packagescream cheese, softened
4. 1cupsugar
5. 1/4cupcoffee liqueur
6. 1teaspooninstant coffee granules
7. 1teaspoonvanilla extract
8. 4largeeggs
9. 4 (1 ounce)bittersweet chocolate squares

10. Mocha Sauce

11. 1 (12 ounce)packagesemisweet chocolate morsels
12. 1/2cupwhipping cream
13. 1tablespoonbutteror margarine
14. 1/4cup strongbrewed coffee

DIRECTIONS

1. In a bowl, stir the crushed graham crackers and butter together; press mixture into bottom and up sides of a 9-inch springform pan coated with cooking spray.
2. Bake in a 350° oven for 10 minutes; cool on a wire rack; decrease oven temp to 325°.
3. In a bowl, beat cream cheese and sugar at medium speed using an electric mixer until blended.
4. Add in liqueur, coffee granules, and vanilla, beating at low speed until well blended.
5. Add in eggs, 1 at a time, beating just until yellow disappears after each addition.
6. Remove and reserve 1 cup cream cheese mixture; pour remaining batter into prepared crust.
7. Microwave chocolate squares in a medium bowl 1 minute or until melted, stirring after 30 seconds; let cool slightly.
8. Stir reserved 1 cup cream cheese mixture into melted chocolate, blending well.
9. Spoon chocolate mixture in lines on top of batter in pan; gently swirl with a knife.
10. *(Optional) If you want to bake this in a water bath–Place cheesecake/pan in a large rectangular baking pan filled with 2 inches of hot water (water bath); place in oven.
11. Bake at 325° for 1 hour or until almost set; turn oven off.
12. Let cheesecake stand in oven, with door closed, 30 minutes.
13. Remove cheesecake from oven (and water bath, if using) and gently run a knife around edge of cheesecake to loosen from sides of pan; cool on a wire rack.
14. Cover and chill at least 4 hours.
15. Remove sides of springform pan; serve with Mocha Sauce.
16. To make the Mocha Sauce: add chocolate morsels, whipping cream, and butter to a small saucepan; cook over low heat, stirring often, for 2-3 minutes or until smooth.
17. Remove from heat; stir in coffee; serve warm.

INGREDIENTS

1. 3/4cup brewedstrong coffee
2. 12ouncespoundcake, premade
3. 8ouncescream cheese, softened
4. 1 (14 ounce)cancondensed milk
5. 1/2cupraspberry preserves
6. 1 (3 ounce)boxcheesecake flavor instant pudding and pie filling mix

DIRECTIONS

1. Pour the strong 3/4 cup of coffee into a mixing bowl.
2. Crumble the pound cake into the coffee and mix until the coffee soaks through.
3. Press the pound cake mixture into the bottom of a muffin pan, approx 1/2 full.
4. Blend the cream cheese and condensed milk until smooth.
5. Add the pudding powder and whip until firm.
6. Spoon the cheesecake mixture on to the pound cake mixture in the muffin pan.
7. Place the pan in the freezer for 4-6 hours.
8. Remove the cheesecakes by running a knife around the edges, and let sit for 10 minute.
9. Microwave the raspberry preserves for 30-40 secs and drizzle over the cheesecake cups.

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