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These raspberry muffins are moist and delicious, filled with plump fresh raspberries and topped with a sweet, crunchy streusel topping! They are perfect for a warm breakfast, brunch, or as an after-school or work snack. Your family will be begging for more, so don’t expect them to last long!

Muffins are one of my favorite snacks to keep around for my kids. Whether it’s monkey bread muffins, easy banana muffins, or blueberry muffins, they love coming home from school, heating up a plate, and devouring them!

Raspberry Muffin Recipe

Back when I was first married, my neighbor made raspberry muffins with a streusel topping. She was nice enough to share them with us and I wanted to recreate that for my kids, so I tweaked the recipe a bit and cam up with something you are going to LOVE!

By adding buttermilk and almond extract, I turned it into something truly special. The results were amazing! You should totally bake these while your kids are at school, so when they come home and take that first bite, you’ll see the pure joy on their faces!

What Ingredients Do I Need to Make Raspberry Muffins?

You will most likely already have all of the ingredients needed for this recipe. However, if you don’t have buttermilk, don’t worry—simply follow my instructions to make buttermilk at home. Additionally, be sure to scroll to the bottom of the post for the exact measurements of the remaining ingredients.

All-purpose flour: Gives the muffins a light, tender crumb and provides structure.

Granulated Sugar: Adds sweetness to balance the tart raspberries.

Baking Powder: Works as a leavening agent, which causes the muffins to rise.

Salt: Enhances all of the flavors in the muffins.

Vegetable Oil: Adds some fat which makes the muffins moist and tender.

Egg: Works as a binder and gives the muffin structure.

Buttermilk: Adds moisture and gives the muffins a sweet, tangy flavor that complements the raspberries and balances out the sweetness.

Vanilla Extract: Gives a warm aromatic flavor and scent.

Almond Extract: This takes the flavor profile to another level!

Raspberries: The star of the show! They add moisture and texture. You can use fresh or frozen raspberries!

Streusel Topping

Granulated Sugar: Adds sweetness and a caramelized crunch that makes this one of my all-time favorite muffin recipes!

All Purpose Flour: Binds the butter and sugar and also helps keep the form during baking.

Unsalted Butter: Adds rich flavor and helps bind the ingredients together.

Salt: The perfect complement to the sweet sugar!

How Do I Make Raspberry Muffins with Streusel Topping

Preparing these muffins for the oven only takes 15 minutes! Combine the dry and wet ingredients, fold in the raspberries, and they’re ready to go in the oven!

Prep: Start by preheating the oven to 375 degrees Fahrenheit. Then spray a muffin pan with pan spray or line it with muffin liners. Set aside.

Combine: In a large bowl, start by whisking together the dry ingredients. Then, add all the wet ingredients except the raspberries and mix until combined. Fold in the raspberries by hand.

Streusel: Prepare the streusel by mixing the sugar, flour, butter, and salt until fully combined.

Fill Pan: Scoop the batter into the muffin pan until each well is filled ⅔ of the way full.

Distribute streusel: Sprinkle the streusel evenly over the top of the muffins. Bake for 25-28 minutes, or until the tops are golden brown and a toothpick comes out clean from the center. Let the muffins cool completely before serving.

Whisk together the dry ingredients.

Mix in all the wet ingredients, except the raspberries.

Fold in the raspberries.

Fill the muffin wells 2/3 of the way full and top with streusel. Bake.

There’s a new appetizer in town, and this creamy Tuscan dip won everyone’s hearts! The combination of cheeses, garlic, spinach, and sun-dried tomatoes creates an addicting dip you’ll want to bring to all of your gatherings!

If you’ve been around here a while, you know that I love creamy Tuscan flavors! Try my Creamy Tuscan Garlic Chicken, this Creamy Tuscan Sausage Pasta, or this popular Creamy Tuscan Garlic Shrimp!

What is Marry Me Dip?

Creamy Tuscan dip has the same irresistible flavors that my “Marry Me” recipes have! That’s why I also call this, “Marry Me Dip.” Melty cheeses, garlic, sun-dried tomatoes, and spinach…it doesn’t get better than that. I knew I had to create a dip using these flavor combinations and you will LOVE it! Serve this dip with crostini, crackers, or veggies, and you’ll have the BEST appetizer at the table.

This easy, crowd-pleasing dip is served warm and bubbly from the oven. Everyone loves a warm appetizer for dipping! Bring this homemade cheese sauce, this popular crack chicken dip, or my easy crab dip to your next party!

Ingredients For Creamy Tuscan Dip

This creamy tuscan dip comes together easily and I love making it ahead of time before a party or a game. Gather all of the ingredients to have on hand when you’re ready to make it! See the recipe card at the bottom of the post for exact measurements.

Cream Cheese: Softened cream cream cheese blends the best!

Sour Cream: Adds a tangy element to the dip.

Mozzarella Cheese and Parmesan Cheese: The best combination of cheeses that melt perfectly when baked.

Garlic: Fresh minced garlic is best because it adds so much flavor.

Garlic Powder: An extra kick of garlic flavor never hurts.

Italian Seasoning: The perfect seasoning to compliment the Italian flavors in this dip.

Salt: Season to balance the flavors.

Sun-Dried Tomatoes: Jarred sun-dried tomatoes drained and chopped.

Spinach: I use frozen spinach that has been thawed and drained, but you can use fresh chopped spinach if you prefer.

Let’s Make Creamy Tuscan Dip

This easy creamy Tuscan dip comes together in minutes! Mix the ingredients all in the same bowl, then spread it into a baking dish or oven-safe skillet to bake! Follow my step-by-step instructions below.

Preheat Oven/ Mix Cream Cheese and Sour Cream: Preheat the oven to 375 degrees Fahrenheit. Spray a 1-quart baking dish or oven-safe skillet with non-stick cooking spray then set aside. Cream together the cream cheese and sour cream.

Add Seasonings and Cheeses: Add the garlic, garlic powder, salt, mozzarella cheese, parmesan cheese, and Italian seasoning.

Fold in Spinach and Sun-Dried Tomatoes: Fold in the sun-dried tomatoes and spinach until combined.

Bake and Serve: Spread the mixture evenly into the prepared baking dish. Bake for 15-20 minutes or until it is heated throughout and bubbly. Serve warm with sliced bread, a baguette, or crackers.

Vibrant Tomato Toast has sweet, juicy tomatoes, garlic, creamy ricotta, and fresh basil layered on a crusty slice of toasted bread. It’s delicious and savory with hints of sweetness. Serve it for breakfast, brunch, as an appetizer, or light lunch for the perfect way to use up summer produce.

If your garden is bursting with tomatoes like mine, you probably need ideas for using them. This delicious cherry tomato sauce is perfect for pasta; you’ll love the flavor of these grilled tomatoes and don’t miss this roasted tomato salsa!

Tomato Toast Recipe

This tomato toast recipe delivers summer flavors and is super easy to prepare. It’s great as a snack, for breakfast, or a light lunch. It’s so fresh and delicious!

If you grow tomatoes and/or basil in your garden, this is the perfect recipe for you! But don’t worry if you’re not—it’s easy to enjoy tomato toast all year long. As soon as you taste the incredible blend of crusty bread, creamy ricotta, and juicy tomatoes, you’ll be obsessed!

Ingredients You’ll Need

The great thing about this tomato toast recipe is that it has such a short ingredient list. Fresh tomatoes combined with the creamy ricotta and toasted garlic-infused bread are beyond amazing! Exact measurements can be found in the recipe card below.

Bread: I like to use slices of artisan bread or other crusty bread, like baguette or sourdough.

Olive Oil: Toasting your bread with extra virgin olive oil gives it a nice golden crust. 

Garlic: For buttery garlic flavor.

Ricotta Cheese: Any type works! Use low-fat, nonfat, or full-fat, depending on your preference.

Tomatoes: You can use cherry tomatoes, grape tomatoes, or any large ripe tomatoes.

Salt and Black Pepper: To taste!

Fresh Basil: Thinly sliced fresh herbs sprinkled over the top add flavor and freshness.

How to Make Tomato Toast

You’ll have this delicious toast ready to enjoy in less than 30 minutes! Here’s how it comes together:

Toast the Bread: Brush the slices of bread generously with olive oil. You can toast them in an air fryer or toaster oven at 380 degrees Fahrenheit for 3-4 minutes, in the oven at 400 degrees Fahrenheit for 8-10 minutes, or in a large skillet over medium-high heat for 8-10 minutes. Flip the bread halfway through regardless of the toasting method. Remove to a plate or cooling rack once toasted to your preference. 

Rub the Garlic on the Toast: Remove the skin from 1-2 cloves of garlic and rub the cloves over the surface of each slice of toast while it is still warm. The more you rub the garlic, the stronger and sharper the garlic flavor will be. 

Add Ricotta and Tomatoes: Once the toast has cooled, layer the other ingredients. Spread a generous amount of ricotta on each slice. Top with your tomatoes, a light drizzle of olive oil, a few cracks of flakey or coarse sea salt and pepper, and some of the basil. 

Serve: Cut each piece of toast in half, if desired, and enjoy immediately.

Brush bread with olive oil and toast.

Rub a garlic clove on the warm toast.

Spread ricotta on the toast.

Top with sliced tomatoes and additional toppings.

Chicken Adobo is a tangy, salty, sweet, and spicy Filipino dish. It’s easy to make and requires just a few simple ingredients. It’s sure to become a family favorite!

I love Filipino recipes! They are always packed with so much flavor and my kids love them! One of the most popular ones on the site is this delicious Lumpia that you must try!

What is Chicken Adobo?

Chicken Adobo is the national dish of the Philippines. It can be made with various types of meat, such as chicken, pork, or even seafood, as well as vegetables. It’s not a spicy dish, so you can even feed it to your kiddos, and they will love it! If you’re on the hunt for more easy and delicious Filipino recipes, try this pancit too!!

Ingredients Needed for Chicken Adobo

The list of ingredients for Chicken Adobo is short, and you likely have most of them in your pantry. Check out the recipe card at the bottom of the post for all of the exact measurements.

Bone-in chicken thighs and drumsticks: Provides a juicy, tender protein that is the base of his dish.

Olive oil: Helps coat the chicken and prevent it from sticking.

White wine vinegar: Tenderizes the chicken and adds an acidic flavor.

Soy sauce: Gives the dish a delicious umami flavor.

Minced garlic: Provides a robust flavor that compliments the chicken and other seasonings.

Brown sugar: The sweetness in the brown sugar compliments the salty soy sauce and acidic vinegar.

Coarse black pepper: Adds a bit of heat and contributes to the signature flavor of the dish.

Bay leaves Provide an earthy flavor that enhances the aroma of the dish.

Diced onion: Adds flavor and texture as it cooks in the sauce.

Diced green onion: As a garnish, this adds color, flavor, and an aromatic note.

Filipino Chicken Adobo Recipe

Putting together this chicken adobo recipe is simple. You can prep everything beforehand, so all you have to do is cook some rice, and then dinner is ready!

Whisk: In a large bowl, whisk together the soy sauce, vinegar, garlic, brown sugar, pepper, and bay leaves.

Marinate: Add the chicken thighs and drumsticks to the marinade and then marinate for 1 hour.

Brown Chicken: Heat oil in a large skillet over medium-high heat. Using tongs, remove the chicken from the marinade and place it skin-side down in the pan. Save the marinade—do not throw it away! Brown the chicken on both sides, then remove and set aside on a clean plate.

Saute: Using the same skillet, add the diced onion and saute until tender. Pour in the reserved marinade. Bring the sauce to a boil over medium-high heat and then cook for about 5 minutes or until slightly thickened.

Simmer: Return the chicken to the sauce in the skillet. Reduce the heat to low, then cover, and simmer for 30 minutes until the chicken is cooked through and tender. Simmer until the sauce is reduced to about half the amount.

Garnish and Serve: Discard the bay leaves. Spoon the sauce over the top of the chicken and garnish with green onions. Then, serve your chicken adobo over rice!

Make the marinade.

Marinate the chicken.

Brown the chicken.

Saute the onion.

Add the sauce and boil.

Return the chicken and simmer until the sauce reduces.

I love the recipes in this weekly meal plan! They are packed with flavor and you have options of using the slow cooker, air fryer or just your good old fashioned oven!

Weekly meal planning is a must around my house. It saves so much time and money (skip the takeout, make it cheaper at home)! Check out all of my weekly meal plans here.

What’s on the Menu?

Get excited for this week’s meal plan! I made sure there was a little something for everyone with pasta, beef, and some of my all-time favorite, air fryer salmon! If you don’t love the heat, go ahead and swap out the Firecracker Meatballs for Swedish Meatballs instead!

Monday: Slow Cooker Cashew Chicken

Tuesday: Brown Sugar Garlic Air Fryer Salmon

Wednesday: Firecracker Meatballs

Thursday:Creamy Bacon Carbonara

Friday: Sheet Pan Steak Fajitas

My weekly meal plans always come with a printable shopping list that is all measured out and ready to go! It makes things so easy!

Croissant Bread is beautiful and fluffy with crispy, flaky layers on the outside. It’s also one of the most delicious breads you’ll ever taste – it will be love at first bite!  Add it to your next brunch spread and use it to make French toast, sandwiches, and breakfast casseroles!

Homemade bread is one of my favorite things to bake! I used to be intimated to make yeast bread but it’s actually not bad at all! Check out my beginner’s guide to baking bread, if you’re just getting started. And this simple no-knead bread or my grandma’s perfect homemade bread are great recipes for any beginner!

What is Croissant Bread?

Get ready to be blown away by this irresistibly delicious croissant bread! It’s made with a simple croissant dough baked in a loaf pan. The taste and texture are just like something you would find in a French bakery. One bite and you will be obsessed with the layers of butter and the hint of sweetness. The inside is melt-in-your-mouth soft and fluffy, with a crispy, flaky crust.

As an added plus, it’s super versatile! It’s wonderful on its own or toasted and smeared with cinnamon butter or jam, but it also cooks up fabulously as a grilled cheese, in bread pudding, or used to make a BLT sandwich! No matter how you enjoy it, you’re sure to love it so much!

Ingredients You’ll Need

This croissant bread uses adding honey for sweetness and plenty of butter for laminating the dough. Laminating dough (or folding in butter) will help create the many layers of airy flakiness. Check out the recipe card at the bottom of the post for all of the exact measurements.

Milk: For extra richness, this recipe uses milk instead of water to activate the yeast.

Yeast: 1 packet of active dry yeast is enough for one loaf of this bread.

Honey: Adds just enough sweetness.

Butter: For buttery flavor.

Flour: All-purpose flour will work the best for maximum tenderness.

Salt: To bring out all of the flavors.

Butter: Cold butter is folded into the dough during the lamination process. When it bakes, the butter melts, resulting in warm, delicious buttery layers.

Egg and Milk: We mix one large egg and a small amount of milk together to create an egg wash, which is brushed over the loaf to give it a golden brown sheen.

How to Make Croissant Bread

There are quite a few steps for making homemade croissant bread, but they’re all really easy and so worth it. Scroll through to learn how to make the best homemade bread!

Make, Rise, and Chill the Dough

Proof the Yeast: Add the milk, instant yeast, and honey to the bowl of a stand mixer. Whisk together and cover for 5 minutes. The mixture should foam up.

Mix in Butter, Flour, and Salt: Add the softened butter, 2 cups of flour, and salt. Using the dough hook attachment, mix the ingredients at low speed. Add in additional flour if needed. The dough should pull away from the bowl of the mixer but not be too dry. Knead the dough for 5 minutes in the mixer on medium speed or on a lightly floured surface using your hands.

Rise the Dough: Add the dough to a lightly oiled bowl and cover it. Let the dough rest at room temperature for about an hour. The dough should double in size.

Chill the Dough: Line a baking sheet with parchment paper or a silicone baking mat. Once the dough has risen, dump it out onto the lined baking sheet and pound it flat with your hand or a rolling pin into a 9×14-inch rectangle. Cover the dough and place it in the fridge for 20 minutes. Once the dough has chilled, remove it from the fridge.

Laminating the Dough

Arrange the Pads of Butter: Slice the slightly softened butter into ⅛ inch-thick slices, then lay half of the slices in the center ⅓ of the slab of dough,

Fold One Side and Layer on the Remaining Butter: Fold one side of the center of the slab on top of the butter. Lay the other half of the butter slices on top of the dough and fold over the other side.

Roll and Fold: Roll this slab out into another 9×14-inch rectangle. Fold it again one side over the center and the remaining side on top of that, like a letter fold.

Roll Out the Dough and Chill: Roll it into another 9×14-inch slab, place it back on the pan, cover it, and refrigerate for another 20 minutes.

Shape and Raise the Croissant Bread Dough

Roll Into a Log Shape: Working from the short side, roll the dough into a log about 9 inches in length.

Cover and Raise the Loaf: Spray a loaf pan with non-stick cooking spray and place the loaf into the pan. Cover the loaf and let it rest at room temperature to rise. While the loaf is rising, preheat an oven to 375 degrees Fahrenheit.

Score and Bake: Once the loaf raises, score it horizontally a few times with a knife. Make the egg wash and brush it on the top of the loaf. Bake the loaf for 10 minutes, uncovered. Lightly place foil over the top to keep it from getting too dark. Continue baking for 20 minutes until the crust is golden brown. The inside temperature should be 190 degrees Fahrenheit. Take the loaf out of the oven and let it rest in the pan for at least 10 minutes, then remove it from the pan to finish cooling.

This is the BEST recipe for how to boil corn on the cob! Fresh summer corn gets boiled in a sweet creamy mixture of milk, butter, sugar, and salt. Cook and flavor your corn all in one pot!

Corn makes the perfect side dish and is so versatile! Try my easy Air Fryer Corn, this amazing Corn Salad, or our family’s favorite 5 Ingredient Corn Casserole!

The Best Boiled Corn on the Cob!

How good does this corn on the cob look?! Let me show you how to boil corn on the cob with this fast and easy method. The trick is adding butter, milk, sugar, and salt to the water. I promise, your corn will never taste better! And the best part is that it’s seasoned and ready to devour right out of the pot. It makes the perfect side dish to any summer meal and I can’t wait for you to try it!

There’s something about fresh summer corn on the cob! It’s a staple barbeque recipe because it pairs well with almost anything. Serve it with Homemade Smash Burgers, delicious Grilled Asian Garlic Steak Skewers, and this easy Grilled Shrimp.

Ingredients Needed

It only takes 6 simple ingredients to make the best-boiled corn on the cob! If you’re lucky enough to grow your own corn then you most likely have all of the ingredients! But that’s ok if you don’t, just grab fresh ears of corn at the market or farm stand and you’re all set!

Ears of Corn: Shuck the corn by removing the husks and silks before cutting or snapping in half.

Water: I use 6 cups! Use a big enough pot to add the additional ingredients and corn.

Milk: Adds creamy flavor to the water mixture!

Butter: Corn and butter are a must together because the butter melts to coat and flavor the corn.

Sugar: Adds a bit of sweetness because sweet corn is the best!

Salt: Balances all the flavors and enhances the sweetness of the corn.

Boiling Corn on the Cob

Knowing how to boil corn on the cob is a must because it’s fast and easy! And you’re going to love how easy this recipe is. Make this corn at your next outdoor get-together, and you will be cooking it up all summer long!

Boil the Water: First, add 6 cups of water to a large pot then bring the water to a boil.

Add the Milk, Butter, Sugar, and Salt: Next, add in the milk, butter, sugar, and salt then slowly lower the corn into the water.

Boil the Corn: Boil the corn for 5 minutes or until tender. It will be bright yellow in color and tender when pierced with a knife.

Remove and Enjoy: Last, remove the corn with tongs from the boiling water. Top with salt, pepper, and desired toppings!

Boil the water.

Stir in the milk, sugar, and salt.

Add the butter and melt.

Add in the corn and boil.

This Italian Corn Salad is bursting with fresh flavors from sweet corn, juicy grape tomatoes, crisp green bell pepper, and sharp parmesan cheese. Tossed in a zesty homemade Italian dressing, it’s perfect for summer or any time of the year.

If you’re looking for a delicious addition to BBQs, potlucks, and other summer celebrations, this corn salad is it! Complete the menu with some of our other favorite sides like the world’s best-baked beans, easy grilled asparagus, and this creamy cucumber salad.

Italian Corn Salad Recipe

This easy Italian corn salad is packed with fresh flavor! I love that the recipe uses seasonal ingredients that you might have growing in your garden, yet it can also totally work outside of summertime. Serve this Italian Corn Salad as a perfect side dish with grilled chicken or burgers, or enjoy it as an appetizer with tortilla chips for dipping!

Ingredients You’ll Need

With just a handful of fresh ingredients, you’re well on your way to an amazing salad that’s sure to impress! Here’s a list of what’s needed. The recipe card contains all of the exact measurements.

Sweet Corn: Sweet juicy bursts of tender kernels are the star of this salad!

Grape Tomatoes: Grape or cherry tomatoes are the perfect size to half and add to the salad for extra sweetness.

Green Bell Pepper: Provides a crisp texture with a subtle bitterness that balances the sweet corn. If preferred, You can sub with red bell pepper.

Fresh Herbs: A combination of fresh basil and fresh parsley to add that classic Italian flavor.

Red Onion: Adds mild onion flavor.

Parmesan Cheese: Freshly grated is best if you have the time.

For the Vinaigrette: A mix of olive oil, lemon juice, Italian seasoning, and minced garlic makes a simple, yet flavorful dressing.

Salt and Pepper: Add to taste and bring all of the flavors together.

How to Make a Corn Salad

This Italian corn salad recipe comes together with very little hassle in just 15 minutes! It’s bound to be your new favorite side dish!

Grill the Corn: Heat the grill to medium-high heat. Brush the corn lightly with olive oil then grill, rotating it until golden on all sides.

Remove Corn from the Cob: Allow the corn to cool, then cut it off the cob with a knife and add it to a large bowl.

Combine Ingredients: Add the bell pepper, red onion, Parmesan cheese, and fresh herbs.

Make the Dressing: In a small bowl, whisk the lemon juice, olive oil, Italian seasoning, and garlic.

Toss Salad with Dressing: Pour the dressing over the salad and toss to coat then season with salt and pepper to taste.

Serve: Enjoy immediately or refrigerate until serving.

Grill and cut the corn off the cob.

Combine the salad ingredients to a large bowl.

Make the dressing.

Pour on the dressing and toss the salad.

Rich and creamy Cinnamon Roll Cheesecake has the delicious flavor of a cinnamon roll in decadent cheesecake form. This irresistible dessert is made with a cinnamon graham cracker crust, a velvety cream cheese filling with spiced cinnamon throughout, and a classic whipped cream topping.

Cream cheese desserts are some of my favorites! Of course, it’s wonderful in cheesecakes, but try my cream cheese pound cake, cream cheese snickerdoodles, and these amazing cream cheese brownies next.

Cinnamon Roll Cheesecake Recipe

This is a combination of two of my favorite treats, cheesecake and cinnamon rolls! If you love all things cinnamon and are looking for an incredible sweet treat that everyone will love, you’re in the right place.

This recipe starts with a cinnamon graham cracker crust, topped with creamy cheesecake filling that is layered with a cozy cinnamon sugar mixture. Garnish with fresh whipped cream for the ultimate ending to any meal!

Ingredients You Need to Make Cinnamon Roll Cheesecake

There are quite a few ingredients and steps needed to make this cinnamon roll cheesecake recipe, but it’s so worth it. There is nothing better than homemade cheesecake, especially one that has the flavor of a cinnamon roll!

Crust

Graham Crackers: This recipe calls for using cinnamon graham crackers for the crust to really infuse this cheesecake with cinnamon flavor. You may use regular graham crackers, I recommend adding 2 tablespoons of granulated sugar and 1 teaspoon of ground cinnamon to the graham cracker crumbs to get a similar flavor and sugary crunch that the cinnamon graham crackers give. 

Granulated Sugar: Adds sweetness to the graham cracker crust.

Unsalted Butter: Melted butter helps to bind the ingredients together and provides a rich taste.

Cinnamon Filling

Brown Sugar: I like to sweeten the cinnamon part of the filling with brown sugar because it provides a rich, caramelized flavor. 

All-purpose Flour: A small amount of flour will give the cinnamon filling substance.

Ground Cinnamon: We’re mixing in plenty of cinnamon for a delicious, warm flavor.

Unsalted Butter: To bind the ingredients together.

Cheesecake Filling – Cinnamon Roll Cheesecake

Cream Cheese: Make sure your blocks of cream cheese are softened to room temperature, so they combine well without any lumps.

Sour Cream: Combining sour cream with cream cheese makes for a super creamy, soft filling.

Sugars: The filling uses a combination of granulated sugar and brown sugar for a complex sweet taste.

Large Eggs: 5 large eggs proved structure and stability.

Vanilla Extract: Adds a subtle sweetness.

Cream Cheese Whipped Cream

Cream Cheese: Use blocks of cream cheese that are softened to room temperature.

Powdered Sugar: Sweetens and dissolves instantly into the whipped cream, leaving a smooth and creamy texture.

Heavy Cream: Make sure it’s chilled for optimal results. Chilling helps the cream whip up faster and creates stiffer, more stable peaks.

How to Make a Cinnamon Roll Cheesecake

There’s no reason to be intimidated to make this cinnamon roll cheesecake! I’m sharing easy-to-follow instructions and all my top tips, so you will have major cheesecake success!

Crust

Make Graham Cracker Crumbs: Add the graham crackers to a blender or food processor and pulse until you have fine crumbs. Alternatively, put the graham crackers into a large ziplock bag and crush them with a rolling pin or large, heavy glass or water bottle until they are fine crumbs.

Make the Crust: Mix graham cracker crumbs, sugar, and melted butter together. This should resemble damp sand.

Press the Crust into the Pan: Add the crumb mixture to the prepared springform pan and press evenly into the bottom. Use the bottom of a flat glass or measuring cup to press for an even crust. Alternatively, press it into the bottom and halfway up the sides for a different crust style.

Bake: Place in the oven and bake for 10 minutes. Set aside to cool completely. Leave the oven on to bake the cinnamon roll cheesecake.

Combine ingredients until it looks like damp sand.

Press into the pan and bake.

Cinnamon Sugar Filling

Stir Sugar with Flour and Cinnamon: Add the brown sugar, flour, and cinnamon to a small bowl and stir together to combine.

Pour in Melted Butter: Add the melted butter and mix until you have a thick paste. Set aside.

Mix the ingredients together until you have a thick paste.

Cheesecake Filling

Beat Cream Cheese: Add the softened cream cheese to the mixing bowl of a stand mixer and beat with a paddle at medium/high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for a few seconds more, until smooth.

Mix in Sour Cream and Sugars: Add sour cream and beat at medium/low speed until just combined. Scrape the bowl before adding the brown sugar and granulated sugar. Mix until just combined.

Beat in Eggs: Add eggs one or two at a time and vanilla and beat on low speed until combined, about 30 seconds to 1 minute. Scrape the bowl between each addition. At this point, the batter should be smooth and fairly runny.

Prep for the Water Bath: Prepare the springform pan for the water bath by carefully wrapping the outside with 4 sheets of 18-inch heavy-duty aluminum foil. You may use regular foil, but it may take a couple more sheets to ensure the water does not get into the pan.

Prep for Baking: Place the wrapped pan in a deep roasting pan. You may alternatively use a baking sheet, so long as the sides are about 2 inches deep.

Layer Filling in Pan: Add half of the cinnamon roll cheesecake batter to the pan. Crumble ⅔ of the cinnamon sugar filling evenly over the top of the cheesecake batter.

Continue to Layer: Layer the rest of the cheesecake batter on top and crumble the remaining third of the cinnamon sugar filling on top.

Beat the sugar and sour cream into the cream cheese.

Add the eggs and vanilla.

Pour half of the batter on top of the cooled crust.

Add 2/3 of the cinnamon filling, then the rest of the batter and the rest of the cinnamon filling on top.

Bake The Cheesecake

Add Water: Add very hot water to the roasting pan until there is about 1 ½ inch of water around the springform pan or the water is halfway up the sides. Carefully place the pan on a rack in the lower 3rd of the oven.

Bake: Place in the oven and bake for 1-1 ½ hours at 325 degrees Fahrenheit. After about an hour of baking, check the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should wobble slightly in the center, but the outer 2 inches or so of the cheesecake should not have much wobble to it. If more than just the center wobbles or appears quite liquid, give it 10-15 more minutes before you check it again.

Turn Off Oven: Once the cheesecake is mostly firm, with just a slight wobble in the center, turn the oven off but leave the cheesecake in the oven for another hour or so until the oven has cooled down. Resist the temptation to open the oven during this time! The purpose of this step is to allow the cheesecake to cool slowly as the oven cools. Doing this will prevent it from cracking, as one of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen.

Remove from Oven: Once the oven and the cheesecake have cooled, remove from the oven and carefully remove the foil lining the pan.

Chill: Chill in the fridge for at least 6 hours.

Prep for Removal: Before serving, run a knife around the edge of the pan to ensure an easy release when the springform is removed.

Cream Cheese Whipped Cream

Beat Cream Cheese and Sugar: Add the cream cheese and powdered sugar to a medium bowl and beat together until fully combined and smooth. Set aside.

Whip the Heavy Cream: Add the cream to another medium bowl and whip with a hand mixer until stiff peaks form. Add the cream cheese mixture and fold into the whipped cream until fully combined. Avoid mixing too much or stirring, as this will deflate the whipped cream.

Add the Whipped Cream: Pipe or dollop the whipped cream on either the whole cheesecake or individual slices before serving.

Beat the cream cheese and powdered sugar together.

Whip the cream in a separate bowl.

Add the cream cheese mixture to the cream.

Fold until combined.

Delicious Catalina French Dressing will give your salad the perfect tangy, sweet flavor! It comes together quickly with a few simple ingredients you probably already have in your kitchen. Once you try it, you will want to have it on repeat!

Of course, this Catalina dressing is great on salads like this beef taco salad, but it’s also a great way to jazz up your tacos, wraps, burritos, and sandwiches! Try it drizzled over grilled veggies, too!

Homemade Catalina Dressing Recipe

Get ready to be obsessed with this Catalina French dressing! Store-bought dressings are convenient but never quite what I want them to be. Sometimes, the flavor is just off, or the spices are missing something.

With this recipe, you can make your own Catalina dressing, and let me tell you, it is absolutely perfect every single time. Plus, it’s super easy and takes just minutes to whip together!

Ingredients You Need to Make Catalina French Dressing

This easy Catalina salad dressing recipe has classic ingredients but also a few surprises, like a splash of lemon and some onion. Use it on your favorite salad, and it will be a match made in heaven. Check out the recipe card at the bottom of the post for exact measurements.

Ketchup: The base that gives the recipe a zingy flavor with a touch of sweetness. 

Red Wine Vinegar: Adds delicious tanginess.

Lemon Juice: For the best flavor, use lemon juice freshly squeezed from a lemon.

Granulated Sugar: Adds sweetness to balance the tangy flavor.

Chopped Onion: Gives this dressing a major kick of flavor.

Worcestershire Sauce: For a deep, complex taste.

Paprika: Gives the dressing a hint of warmth and depth.

Garlic Powder: I can’t resist a little garlic taste in my dressings.

Ground Mustard: Adds a subtle tang that cuts through the sweetness and brings out all the other flavors.

Celery Seeds: Just 1 pinch adds great flavor. Don’t skip it!

Oil: Use vegetable oil or another mild oil for consistency.

Salt and Pepper: Enhances and brings all of the flavors of the Catalina French dressing together.

How to Make Catalina French Dressing

Homemade dressings are so easy to make, and this recipe is no exception! Once you see how incredibly tasty it turns out, you will never want store-bought again!

Mix Ingredients: Add all the ingredients except the oil to a blender and blend on high until smooth.

Blend in Oil: Open the pour-in cap on the lid of the blender and, with the blender on low. Then slowly drizzle in the oil until it is completely incorporated. Season with salt and pepper to taste. Add more sugar if you prefer the dressing sweeter.

Blend all ingredients except oil.

Slowly drizzle in the oil.

Blend until smooth.

More Easy Homemade Dressing Recipes

Homemade dressings are always so fresh and delicious! I love coming up with new flavors and variations to take my salad game to the next level. We have a large variety of salad recipes to try! Here are some of our favorite dressing recipes to enjoy drizzled over them.