Key Lime Cheesecake Filled Graham Cracker Bundt Cake

Happy Birthday… to me!

I am very excited to share my birthday cake with you. This cake recipe comes from one of my fellow #BundtBakers, Tux over at Brooklyn Homemaker. Back in April we were tasked with the theme of “hidden surprise.” I have been sitting on his recipe for four months just waiting to make this cake my birthday cake.

Why? Because key lime pie is my absolute favorite dessert and he took it to the next level with our shared love of beautiful bundts! The “hidden surprise” inside a graham cracker cake batter is a key lime cheesecake.

Key Lime Cheesecake Filled Graham Cracker Bundt Cake (baby) | Sew You Think You Can CookI brought this cake to a game night and only one piece returned home with me, which my husband was thankful for so he could try more than a bite. When I tried my piece after photographing the cake, my little man raced around the table to get a taste. It was pretty much the funniest and cutest thing. (But I’m pretty partial.)

Thank, Tux, for a fabulous cake recipe worth of anyone’s special day!

Key Lime Cheesecake Filled Graham Cracker Bundt Cake

Ingredients for filling:

  • 8 oz cream cheese, at room temperature
  • 1/4 C sugar
  • 1 egg
  • 4 tbsp key lime juice
  • zest 1 lime

Ingredients for cake:

  • 2 sticks butter, at room temperature
  • 1/2 C sugar
  • 1/2 C brown sugar
  • 3 eggs
  • 2 tsp vanilla extract
  • 1 1/2 C finely crushed graham crackers (I got this from about 9 sheets in food processor)
  • 1 1/2 C flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 1/4 C buttermilk

Ingredients for glaze:

  • 4 oz cream cheese, at room temperature
  • 2 tbsp key lime juice
  • 1 C powdered sugar
  • up to 3 tbsp milk


  1. Preheat oven to 350 degrees F. Heavily grease bundt pan.
  2. Make the filling: In the bowl of a stand mixer fitted with the paddle attachment, beat together cream cheese and sugar with a pinch of salt until there aren’t any lumps. Add the egg and mix until combined. Add in the key lime juice and lime zest until smooth. Set aside. (If you don’t have a second stand mixer bowl transfer the filling mixture to a separate bowl and clean the mixer bowl and paddle.)
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and both sugars. Add the eggs one at a time, mixing until incorporated. Add the vanilla extract and mix until combined.
  4. In a bowl, whisk together graham cracker crumbs, flour, baking powder, and baking soda.
  5. Alternate adding the dry ingredients and the buttermilk to the stand mixer, beginning and ending with the dry ingredients.
  6. Pour batter into prepared bundt pan. Create a well by pressing the batter up the sides of the pan. Pour the filling mixture into the well – if you’re talented and brave enough, swirl the filling into the cake batter being careful not to touch the sides of the pan. (Mine didn’t quite swirl and instead I had a lovely tunnel of key lime cheesecake.)
  7. Bake cake 50-60 minutes until a cake tester comes out cleanly. Allow cake to cool at least an hour in the pan before turning out onto a cooling rack.
  8. Make the glaze: In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese and powdered sugar until there aren’t any lumps. Add the key lime juice and as much of the milk as needed to achieve desired consistency. Drizzle over cooled cake.

*This recipe is adapted from Tux at*

Key Lime Cheesecake Filled Graham Cracker Bundt Cake | Sew You Think You Can Cook

Blog-iversary 2

IMG_5681Today is my blog’s anniversary! This second year has flown by.  In this past year I have gained an additional 77 followers and 357 Facebook friends.

I am still going strong with Secret Recipe Club and #BundtBakers (having missed only one month in each so far) and I continue to participate in Foodie Extravaganza and The Crazy Ingredient Challenge when my allergy restrictions allow it.

As if I didn’t have enough commitment on my plate I have added Blogger CLUE Society and The Sunday Supper Movement to my blogging community adventures. The latter has been a huge boost to not only my site’s traffic but also my social media accounts. If you’re a blogger looking for ways to venture out, I encourage you to join a group like these – the camaraderie you’ll find is more reward than you could imagine.

I feel like my blogging has grown over the past two years and my food photography has improved considerably (staying home with my son has definitely contributed to that as I now have natural light!), my photography editing skills have become second nature, and I think my story telling ability is on the rise. My efforts have even been rewarded when I was nominated for the Liebster Award!

For my blog-iversary I decided to try something that’s been on my culinary bucket list. Making marshmallow. I saw these adorable mini s’mores cheesecakes and knew that’s what I’d do to celebrate another blogging milestone. Unfortunately I don’t have a mini cheesecake pan – but how awesome is that?! – and didn’t think using cupcake liners would create the same impressive dessert. I decided to make a full size cheesecake. I increased the crust amount but didn’t think about the actual cheesecake, as a result my cake is very thin. However, the silky richness of the chocolate cheesecake doesn’t leave you feeling cheated. (If you want a thicker cake I’d suggest adding another 1/2 recipe to the filling.) To top this decadent cheesecake, homemade marshmallow frosting. If you have a blow torch I highly encourage you to take the s’mores factor to the next level. I simply garnished mine with extra graham cracker crumbs.

This cheesecake is sexy. Now there’s a word I’ve never used for food before! But seriously. Next time you want to impress your date make this cheesecake. It’s smooth, it’s rich, and it melts in your mouth.

S’mores Cheesecake

Ingredients for crust:

  • 9 full sheets graham crackers
  • 3 tbsp melted butter
  • 1 tbsp sugar

Ingredients for cheesecake:

  • 12 oz cream cheese, at room temperature
  • 1/2 C sugar
  • 3 tbsp unsweetened cocoa powder
  • 1/4 tsp salt
  • 1 egg
  • 1 tsp vanilla paste (I used Nielsen-Massey)

Ingredients for topping:

  • 2 egg whites
  • 1/2 C sugar
  • 1/8 tsp cream of tartar
  • 1/2 tsp vanilla extract


  1. Preheat oven to 350 degrees F. Lightly grease a 9″ springform pan.
  2. Place graham cracker sheets, butter, and sugar in a food process. Pulse until the mixture looks and feels like wet sand. Press into the pan evenly. Bake 5 minutes.
  3. Reduce oven temperature to 325 degrees F.
  4. In the bowl of a stand mixer, beat cream cheese and sugar until smooth. Mix in the cocoa powder and salt until combined. Add the egg and vanilla paste, mixing until incorporated. The mixture will look like chocolate pudding. Spread cheesecake filling on the crust.
  5. Bake 25-27 minutes, or until set. Turn off the oven and crack the door. Allow cheesecake to cool completely before chilling in the refrigerator.
  6. Whisk egg whites, sugar, and cream of tartar over a double boiler until the sugar is dissolved and the mixture is warm. Remove from heat. Beat using a hand mixer, starting on low and increasing speed to high, until mixture becomes white, thick, and sticky. Add the vanilla extract and beat until stiff peaks form. Gently spread over the chilled cheesecake.

*This recipe is adapted from Rachel at*

S'mores Cheesecake | Sew You Think You Can Cook

#BundtBakers: Hidden Surprise


This month #BundtBakers issued quite the challenge but the result is a great collection of beautiful bundts! #BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. This month’s theme is Hidden Surprise and our creative host is Anshie of SpiceRoots.

When I told my mom the theme she laughed and asked what I was going to do! I’ve been very forth coming in my bundt baking failures – most of which had to do with attempting to put something inside the cake. Cherry pie filling didn’t stay in the middle of the pan but sunk to the bottom creating a pseudo-frosting in my All-American Chocolate Cherry Pie Cake. My attempt at an “upside down” bundt using orange segments for a Mimosa Cake ended up having almost dissolved citrus randomly strewn about the cake. The white chocolate chips I placed in my Green Velvet cake sunk to the bottom and created a catastrophe in trying to dislodge the cakes from the pans.

The plan for this month was to find a cake recipe with a hidden surprise that is supposed to be baked in a bundt pan. I wasn’t about to get all creative this time around! A hidden surprise cake is creative enough with trying to invent my own. I’m not a professional baker or cake recipe developer! And you know what, it worked! Well… kinda… some of the cake stuck to the pan but I was able to get enough to take some pictures. And no one would know, except that I just told you. I brought my slightly mangled cake to a potluck and no one seemed to mind. I was surprised to find that I was only bringing two pieces of cake back home with me – good thing I left a slice for my husband! And hey, on the bright side, I didn’t have to make a frosting. Sure, a frosting would have definitely covered up the imperfections, but my filling acted like a frosting for me. And I don’t care for overly sweet desserts and this cake did not need the extra frosting. But, by all means, go ahead and make some chocolate frosting for a more beautiful bundt.

Chocolate Cheesecake Filled Peanut Butter Bundt


  • 1 C peanut butter
  • 2 1/2 C sugar, divided use
  • 6 eggs, divided use
  • 2 tsp vanilla extract, divided use
  • 2 tsp baking powder
  • 2 C + 2 tsp flour, divided use
  • 1/2 C milk
  • 8 oz cream cheese
  • 2 tbsp cocoa powder


  1. Preheat oven to 325 degrees F. Heavily grease a bundt pan.
  2. In the bowl of a stand mixer, beat together peanut butter with 2 C sugar until combined. Add in 1 tsp vanilla extract and 5 eggs, one at a time. Mix in the baking powder. Add 1 C of flour and mix until combined. Add the milk. Once combined add the remaining 1 C of flour.
  3. In a large bowl, use a hand mixer to combine the cream cheese, cocoa powder, remaining 1/2 C sugar, 1 egg, 1 tsp vanilla, and 2 tsp flour.
  4. Pour half of the cake batter into the prepared bundt pan. Top with the chocolate cream cheese filling, be sure not to touch the edges. Cover the filling with the remaining batter.
  5. Bake cake 60 – 70 minutes, or until a knife inserted comes out clean. Allow cake to cool before removing from the mold.

*This recipe is adapted from Miriam at*

Chocolate Cheesecake Filled Peanut Butter Bundt Cake | Sew You Think You Can Cook

If you are a food blogger and would like to join us, just send an email with your blog URL to All recipes and photographs can be found on our individual blogs, on our Pinterest board, and the #bundtbakers homepage.

And don’t forget to take a peek at what other talented bakers have baked this month:

Almond Crunch Cake by Renee at Magnolia Days

Balsamic Strawberries Bundt Cake by Terri at Our Good Life

Banana Maple Bundt Cake with Chocolate Star  by Samantha at Un Mordisco Un Pecado

Black and White Surprise Bundt Cake by Patricia at Patty’s Cake 

Chocolate and Vanilla Polka Dot Bundt by Kelly at Passion Kneaded

Chocolate Bundt Cake with Oreo Cheesecake Filling by Mary at Recipes, Food and Cooking

Citrus Raspberry Bundt by Tara at Noshing With The Nolands

Confetti Zebra Cake by Julie at Eat, Drink, Be Mighty

Cookie Dough Bundt Cake by Olivia at Liv for Cake

German Mozarthupf by Jelena at A Kingdom for a Cake

Graham Cracker Bundt Cake with Key Lime Cheesecake Swirl by Tux at Brooklyn Homemaker

KitKat Surprise Bundt Cake by Shilpi at Simply Veggies

Lemon Blueberry Van Halen Bundt by Stacy at Food Lust People Love

Orange and Strawberry Jam Bundt Cake by Deepti at Baking Yummies

Pear and Blue Cheese Bundt by Jane at Jane’s Adventures in Dinner

Polka Dot Bundt Cake by Linda at Brunch with Joy

Raspberry Filled Lemon Bundt by Wendy at A Day in the Life on the Farm

Real Nutella Bundt Cake by Laura at Baking in Pyjamas

Savory Monkey Bread Stuffed Bundt by Andrea at Adventures in All Things Food

Sour Cream Boozy Hazelnut Bundt Cake by Pam at Sidewalk Shoes

Spring Break S’mores Cake by Margaret at Tea and Scones

Strawberry Cheesecake Bundt Cake by Kathya at Basic N Delicious 

Strawberry Twinky Bundt Cake by Beatriz at I Love Bundt Cakes 

Strawberry Swirl Cream Cheese Pound Cake by Kris at Big Rigs ‘n Lil’ Cookies 

Surprise Bundt by Esti at Mummy & Cute

Surprise Filled Chocolate Bundt Cake by Anna at Media Ración Doble, Por Favor

Surprise Inside Carrot Bundt Cake by Rebekah at Making Miracles

Triple Lemon Bundt Cake by Avril at Baking and Creating with Avril

Tropical Surprise Bundt Cake by Anshie at Spice Roots

Mudslide Cheesecake for #FifteenCheesecakes

I think the thing that has surprised me most about blogging is how social it really is. There’s a great network of support from other foodies and it’s fun when we can come together to celebrate important milestones.

CheesecakeToday we’re celebrating the 15th wedding anniversary of Camilla and her husband. Camilla is always hosting some kind of party on her site, Culinary Adventures with Camilla, and they’re always fun! Instead of traditional cake at their wedding, they served cheesecake. She asked some bloggers to help celebrate this milestone with delicious cheesecake.

I quite enjoy cheesecake but rarely ever have it. In fact, I’ve only made cheesecake once! I started looking through my favorites save on foodgawker. While I wanted to push that little heart all over again on just about every cheesecake I couldn’t pull my eyes away from this mudslide cheesecake. Kahlua, yum. Bailey’s, yum. Chocolate, yum.

Instead of making a chocolate sauce to top my cheesecake, I decided to use chocolate graham crackers in the crust. I really think that decision makes the cake. Well, the kahlua and bailey’s don’t hurt anything. I used my homemade Irish cream and some homemade kahlua I got from one of my bowling teammates. This cheesecake is so rich and smooth that there’s no way it needs a sauce. Even my husband, who thinks he doesn’t like cheesecake, devoured a slice or two of his own.

Congratulations on 15 years of marriage, Camilla!

Mudslide Cheesecake


  • 1 3/4 C chocolate graham cracker crumbs (I got this from about 9 crackers)
  • 1 1/4 C sugar, divided use
  • 6 tbsp melted butter
  • 24 oz cream cheese, at room temperature
  • 3 eggs, at room temperature
  • 1 tbsp vanilla extract
  • 1/3 C Kahlua
  • 1/3 C Bailey’s


  1. Preheat oven to 350 degrees F. Place a casserole dish full of water on the bottom rack.
  2. In a bowl, mix together graham cracker crumbs, 1/4 C sugar, and the melted butter. Press crumbs into a 9″ springform pan, pressing up the sides. Bake 8-10 minutes. Set aside.
  3. In the bowl of a stand mixer, beat the cream cheese and sugar. Add the eggs, one at a time. Mix in the vanilla extract.
  4. Divide filling into two bowl. Mix the Kahlua into one half of the filling and the Bailey’s in the other.
  5. Pour the Bailey’s filling into the springform pan. Top with the Kahlua filling. Bake 40 minutes. Turn off the oven and crack the door for 15 minutes. Remove from the oven and cool completely before placing in the refrigerator to chill for several hours before serving.

*This recipe is adapted from Jenny at*

Mudslide Cheesecake | Sew You Think You Can Cook

Check out this list, that’s much longer than #FifteenCheesecakes to help Camilla celebrate!

Berry Cheesecake Bars by Baking and Creating with Avril

Cherry Cheesecake Bites by Cookaholic Wife

Chocolate Caramel Cheesecake by Dancing Veggies

Chocolate Cheesecake by My Hobbie Lobbie

Chocolate Topped Peppermint Cheesecake by Amy’s Cooking Adventures

Classic Cheesecake with Strawberry Puree by Making Miracles

Cookies & Creme No-Bake Cheesecake by Hapa-tite!

Creme Brulee Cheesecake Bars by Tara’s Multicultural Table

Easter Basket Mini Cheesecakes by Little Bit of Everything

Everyday Cheesecake by Things I Make (for Dinner)

Irish Cream Cheesecake by A Day in the Life on the Farm

Layered Cinnamon Streusel Cheesecake Cake by Famished Fish, Finicky Shark

Lowfat Blackberry Cheesecake by A Kitchen Hoor’s Adventures

Matcha-Yuzu Cheesecake with a Meyer Lemon Glaze by Culinary Adventures with Camilla

Mini Churro Caramel Cheesecake by Cheese Curd In Paradise

Mini Maple Pecan Cheesecakes by Join Us, Pull up a Chair

Neapolitan Cheesecake by PicNic

No-Bake Pumpkin Cheesecake by Angels Homestead

Ricotta Cheesecake with Shortbread Crust by Living the Gourmet

Samoa’s Cheesecake by Goodie Godmother

Sopapilla Cheesecake Bars by The Savvy Kitchen

Sopapilla Puff Pastry Cheesecake by Pink Cake Plate

Skinny Vanilla Bean Cheesecake by Renee’s Kitchen Adventures

Twix Cheesecake Brownie Torte by Making Memories With Your Kids

Cheesecake Mousse

Today is my father-in-law’s birthday! My father-in-law, now called Papa, is one of those quiet people who will talk your ear off. He has a contagious laugh and a passionate personality, he is very accepting, kind, and generous. He is a very loving and sentimental husband and father and new to his resume – he is a wonderful grandfather.

Papa's Birthday

Wedding photography by Cher Hanna

To celebrate we’re having cheesecake! Okay, not exactly cheesecake. Cheesecake mousse. With only two of us, well technically three – but Wesley isn’t eating real food, I didn’t want to bake an actual cheesecake. Particularly when one of the two of us *cough cough, Stuart* claims to not like cheesecake! And let me just say, for someone who doesn’t like cheesecake he sure did scarf down this dessert in minutes.

I would have liked to have some graham crackers to crumble over the top, but I didn’t think of that until I was plating this dessert. So, I served mine with a wedge of lemon. Why? Because I knew I needed color for my food photography. Strawberries would have been the obvious choice but I don’t have any, and all berries I have are frozen. I was going to talk about how I’d surely be “Chopped” for placing a lemon in my dish, but Stuart squeezed his lemon wedge over his serving and raved about it. I followed suit and will admit, it improves the mousse! It makes it feel lighter. So, go ahead, serve yours with a wedge of lemon.

If you are craving cheesecake and have less than 20 minutes, this recipe is perfect for you! Maybe my mother-in-law will even surprise him tonight with this recipe?

Cheesecake Mousse


  • 1/2 C cream cheese, softened
  • 3/8 C powdered sugar
  • 1/2 tsp vanilla extract
  • 1/2 C heavy whipping cream
  • 1/4 tsp light corn syrup


  1. In a bowl, beat cream cheese with an electric beater until creamy. Add the powdered sugar and vanilla and beat until smooth.
  2. In a separate bowl, beat heavy whipping cream until soft peaks form. Add the corn syrup and beat until stiff peaks form.
  3. Gently fold the whipped cream into the cream cheese. Chill until ready to serve.
  4. Serve with lemon wedge or other fresh fruit and graham cracker crumbles.

*This recipe is adapted from Danelle at*

Cheesecake Mousse

Goat Cheese Cheesecake

July 30th is National Cheesecake Day! I have been dying to try baking my own cheesecake, but have never been brave enough. And with a husband who claims not to like cream cheese, there hasn’t been much incentive. (He loved this dessert and simply gave me a “yeah, whatever” when I teased him about his cream cheese aversion.)

And then I started this blog. Stuart has been really supportive with this newest hobby of mine and I think he’s enjoying the side effects of more homemade dishes. It wasn’t until “late” in life that I was aware of my love for cooking. I discovered the Food Network late my senior year of college, and parked myself in front of the TV with a notebook before finally becoming employed. I love trying new recipes and exploring the world of food blogs.

After working for 2 years, cooking every night started to seem more like a chore – well really the piles of dishes were deterrent enough. Making a home cooked meal 6 nights a week turned into 3 nights. But writing this blog has brought me back up to about 5 nights a week. So I have to say thank you to my readers for rekindling my love of cooking.

Baking isn’t something I feel I’ve particularly mastered. Which, being an engineer I find a little amusing because baking is a science; it’s following a recipe and measuring out ingredients properly. There’s more flexibility in cooking, and maybe I need the break from exact, and I get to find that in savory dishes. Regardless, baking a cheesecake seemed to be above my comfort level.

Until I found this recipe! On an episode of Food Network’s Best Thing I Ever Made, Anne Burrell said this cheesecake was the best thing she ever made with cheese. She walked through the steps and I thought to myself, “I could do that!” So, on National Cheesecake Day, I am enjoying a large slice of Goat Cheese Cheesecake.

I will apologize in advance for making your house smell like a gourmet bakery. And I don’t recommend tasting the filling before putting the eggs in because you might just give up on the final product and eat the entire bowl of cream cheesy goodness; taste at your own risk.

Nilla Wafer Crust 1 Nilla Wafer Crust 3

Cheesecake Filling 2 Cheesecake Filling 3

Cheesecake 1 Cheesecake 3

Goat Cheese Cheesecake

Ingredients for crust:

  • 6 tbsp butter, melted
  • 2 1/2 C Nilla wafers
  • 1/4 C sugar
  • 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • pinch nutmeg

Ingredients for filling:

  • 16 oz cream cheese
  • 12 oz goat cheese
  • 1 1/2 C sour cream
  • 4 large eggs
  • 1 1/2 C sugar
  • 2 tsp vanilla extract


  1. Preheat oven to 350 degrees F.
  2. Put all ingredients for the crust in the food processor and pulse until you achieve the look and feel of wet sand. Press the crust into a buttered spring form pan, pressing it halfway up the sides.
  3. In a stand mixer, beat the cheeses. Add in the sour cream and beat until combined. Add in sugar and vanilla. Add the eggs one at a time. Pour filling into the crust.
  4. Bake 30 minutes. Rotate the cheesecake and bake another 30 minutes. Allow cheesecake to cool completely before serving or setting in the fridge overnight for best results.

Goat Cheese Cheesecake 1 Goat Cheese Cheesecake 2 Goat Cheese Cheesecake 3