Homemade Cheesecake Recipe

Rating: 5 out of 5.

Cheesecake is a classic dessert and this is the BEST Homemade Cheesecake Recipe you’ll ever make. This recipe is my favorite because it works every single time. It makes tasty homemade graham cracker crust as the base and perfectly silky and extra tasty cheesecake you will absolutely love.

Most important tips when following this Homemade Cheesecake Recipe.

  1. Use room temperature cream cheese. This will give you lump free and smooth texture. It is much more difficult to get a smooth consistency if your cream cheese is cold and hard.
  2. Use full fat ingredients. This is not not meant to be a low fat dessert. Make sure the cream cheese and sour cream are full fat. Using lower fat or no fat options will greatly compromised flavor as well as texture of your cheesecake.
  3. Don’t over beat eggs. To ensure your eggs are mixed in evenly, slightly mix each one individually in a separated bowl prior to adding it in with the rest of the ingredients. This will ensure that less air gets in your cheesecake.
  4. Don’t open the oven while the cheesecake bakes. Drastic temperature changes are not good news for a delicate cake such as a cheesecake. It will deflate the cheesecake and cause cracking.
  5. Don’t over-bake the cheesecake. Once the cheesecake is done baking, about 2-inches in the center will still be slightly wobbly. As the cheesecake comes to room temperature, the center of the cheesecake will continue to gradually cook. Once completely cooled, the center will no longer be wobbly. It’s important to remember that if the very center of the cake is wobbly when you turn off the oven, that is a great sign that the cheesecake is not over-baked.

Freeing the crust from the Springform pan.

This is very intimidating for some and I completely understand why. You don’t want the crust to stick to the springform pan and ruin your cheesecake. To prevent a disaster from happening, allow the cheesecake to cool completely before loosening the springform pan.

Once cooled completely, run a knife carefully along the sides of the pan to free the crust. That will ensure that the crust is not stuck to the springform pan. Once you have done that, you can loosen the pan.

Does this Homemade Cheesecake recipe require a water bath?

Yes- it’s SO easy, trust me! For this recipe, it makes a difference using the water bath method to bake because the steam from the water ensures even baking and perfectly smooth and creamy texture. The water bath technique may sound scary but if you read the next 2-step instructions below, you’ll see just how easy it is!

  1. Cover the bottom of the springform pan with foil so that water doesn’t seep through.
  2. Place the springform pan with the cheesecake in a larger oven safe dish filled with water about 3/4″ deep.
    • That’s all to it, folks!

Water Bath Alternative. This can be used if you don’t want to risk water seeping through in your spring form pan.

  • Boil water and place it in an oven safe dish. Place the dish with boiling water on the bottom rack in the oven and place the cheesecake on the middle rack. Immediately close the oven door to make sure that steam traps inside. Make sure to do this once cheesecake is ready to be baked.

How to prevent cheesecake from cracking.

Cheesecake is kind of like custard so it’s important that it is treated very delicately. There are a few steps to be taken to make sure your cheesecake comes out smooth without any cracks.

  1. Use room temperature ingredients– especially cream cheese. You want the cream cheese to be room temperature so that it does not leave any chunks. A smoother custard means less air inside with a lesser chance of cracking.
  2. Do not over mix the eggs once they are inside the cream cheese mixture. I recommend adding all ingredients prior to adding in the eggs. Save the eggs for last. A great tip is to mix each egg slightly in a separate bowl one at a time before adding it in the cream cheese mixture. This will ensure your egg is mixed without over-mixing it with the rest of the ingredients. Over mixing the eggs will also cause extra air bubbles that may result in cracking.
  3. Don’t overtake the cheesecake. When the cheesecake is done baking, the center will still be wobbly. This is a great sign that you did not overtake the cheesecake. The center will not be wobbly once the cheesecake has cooled completely.
  4. Don’t open oven door while cheesecake bakes! This may be one of the most important thing you do to ensure best baking practices.
  5. Avoid drastic temperature changes. This is a delicate cake and it needs to be treated as such in order to reach best results. Once your cheesecake is done baking, turn off the oven and crack the over door open. Leave the cheesecake in the oven as it cools, that way, the cheesecake also comes to a lower temperature gradually.

Homemade Cheesecake Recipe

This Homemade Cheesecake Recipe results in the silkiest and the tastiest cheesecake.
Course Dessert
Cuisine American
Keyword cheesecake, cheesecake recipe, homemade cheesecake
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Cooling Time 6 hours
Total Time 7 hours 35 minutes
Servings 12 slices


  • 9" Springform Pan
  • Mixing Bowls


Graham Cracker Crust:

  • 9 tbsp butter melted
  • 2 cups Graham cracker crumbs
  • 1 .32 oz package vanilla sugar or 1 tbsp granulated sugar


  • 5 8 oz blocks of cream cheese
  • 1 ⅓ cups granulated sugar
  • 4 eggs
  • cup sour cream
  • 3 tsp pure vanilla extract



  • Preheat oven to 325°F (163°C).
  • Mix the crushed Graham cracker crumbs and vanilla sugar in a medium-sized bowl and whisk together.
  • Add the melted and cooled butter and mix until evenly combined with the Graham cracker crumbs.
  • Scoop the mixture into a 9-inch springform pan and firmly press it down.
  • Bake at 325°F (163°C) for 7minutes, then remove from the oven and set aside to cool.


  • Set a large pot of water to boil for the water bath.
  • In the large mixing bowl using a mixer, beat the cream cheese and granulated sugar on low-medium speed until smooth and creamy. Add the sour cream and vanilla extract and mix. Lastly, add each egg one at a time, making sure not to over-mix.
  • Wrap the springform pan with the baked Graham cracker crust in aluminum foil to prevent water from seeping through.
  • Pour the cheesecake filling into the springform pan and smooth out the top
  • Tap the pan on the counter a couple of times to bring any air bubbles to the top.
  • Add the boiling water to a large baking pan until it is about 3/4-inch to 1-inch deep. Carefully place the wrapped springform pan into the baking pan with hot water.
  • Transfer the pan with the cheesecake to the oven and bake at 325°F (163°C) for 65-70 minutes. You’ll know when the cheesecake is ready when edges of the cheesecake are set and the center is still slightly jiggly.
  • Turn the oven off, open the oven door slightly, and allow the cheesecake to cool in the warm oven for about 1/2 hour.
  • After the cheesecake has cooled in the oven, remove it from the oven and let it cool completely at room temperature. Once cooled, transfer to the refrigerator to chill for at least 6 hours or overnight. One chilled, remove remove from springform pan, slice, and enjoy chilled with your favorite toppings


  1. Do not over-beat the eggs. To help with this, slightly mix each egg in a small bowl before adding it into the cheesecake mixture.
  2. Use blocks of cream cheese, not ones meant to be spread.
  3. Do not place cheesecake in cold temperature while it is still hot, gradually cool cheesecake after baking at room temperature. 

Did you try this recipe? I’d love to see it on Instagram.

 Make sure to tag #inaeatsin or mention @InaEatsIn

Cut-Out Sugar Cookies

Cut out sugar cookies are a perfect way to get festive during the holiday season because you can put your own touch into decorating them. This recipe will give you perfect cut out sugar cookies that are super soft, vanilla flavored, they hold their shape and have a flat surface making them not only taste great but perfect for decorating.

How to make perfect cut out sugar cookies:

  1. cream together butter and sugar
  2. add in vanilla extract and egg
  3. mix in the dry ingredients
  4. roll out dough
  5. cut out cookies and place on lines baking sheet
  6. refrigerate overnight
  7. bake
  8. decorate

Tips that will get you perfect cookies:

Use room temperature butter. When you cream the butter together with the sugar, it helps tremendously when your butter is not solid hard. Your butter will be perfectly smooth and that will directly reflect the texture of the finished product.

Do not roll out the cookies too thin. Generally, perfect cut out cookies you get from a professional baker are about 1/4″ thick. That is the absolute thickest that I would go when rolling out the cut out sugar cookie dough and slightly thinner also works. Don’t roll them out too flat because they will not be as soft that way, instead, more crispy.

Cut out cookies before refrigerating them. There are many reasons for this and all are valid and super helpful. First reason is because of the butter. To avoid spreading of the cookies, the butter needs to be solid and cold. If you were to refrigerate the dough, then roll it out cut out the sugar cookies, all of that will warm up the butter and then you bake the cut out cookies may loose some of their shape.

Another reason is because it’s much easier to get the counter top dirty while you are already baking and have your ingredients out, then to clean up and then get it dirty again the next day. If you follow the steps to my recipe, you will have already cut out your cookies and placed them on a baking sheet with parchment paper so the only thing left to do is take the baking sheet out of the refrigerator, uncover the cookies, and place them in a heated oven.

You can use the scraps to re roll the dough after cutting out your first batch. This dough is very soft so you will be able to use the edges around your cut out cookies, work it with your hands, re roll it, and cut out more cookies.

What to expect with the dough for perfect cut out sugar cookies:

This dough will be very very soft which is another reason why it helps to cut out cookies on the thicker side. Start with 2 cups of flour. If you find that the dough is too sticky, add one or two more tablespoons of flout until it no longer sticks to your fingers. Also, I recommend using a spatula to lift the raw cookies and transfer then onto your baking sheet to avoid altering the shape of the perfectly cut out cookies.

Baking is important:

As with any baked good, baking the product is one of the main contributing factors to the outcome of your final product. These cookies should not be over-baked. Once the edges of your cookies turn light brown, they are ready to come out of the oven. It’s important to note that the center of the cookies will still be very soft and will look undercooked. However, as the cookies cool, the center will become harder and the cookies will be solid. That is why once you remove cookies out of the oven, leave them on the baking sheet for 5-6 minutes because they will be too delicate to be picked up. After about 5 minutes or so, you can transfer them onto a cooling rack where they will cool completely.


  • 1 stick of butter (110g)
  • 1 cup sugar (230g)
  • 1 whole egg
  • 1 tablespoon vanilla extract
  • 2 cups of flour (310g)
  • 1/2 teaspoon baking powder
  • 1/4 tsp salt
  • optional: 1/2 teaspoon lemon zest


  1. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside
  2. In a large bowl using a hand held mixer or a stand mixer fitted with a paddle attachment, beat together the softened butter and sugar on high speed for about 3 minutes or until completely smooth and creamy.
  3. Add in the egg, and vanilla and continue to beat on high speed until combined, about 1 minute. Make sure to scrape down the sides of the bowl when needed.
  4. Add the dry ingredients (flour, baking powder, and salt) to the wet ingredients and mix until evenly combined. The dough will be very soft but should not stick to your hands. If you find that the dough is too sticky  and will be difficult to roll out with a rolling pin, add in 1 more tablespoon of flour until it is not longer sticky to your hands but still very soft.
  5. Transfer dough on a lightly floured surface and with a rolling pin, roll out the dough about 1/4-inch thick. Cut out shapes of your choice and using a spatula, transfer cut out cookies on a baking sheet lined with parchment paper. Any left over dough can be re-rolled to make more cookies.
  6. Cover baking sheet(s) with aluminum foil and refrigerate for at lease 4 hours, up to 2 days. Overnight refrigeration is best.
  7. Once the cookies have chilled for at least 4 hours, preheat oven to 350°F .
  8. Uncover the baking sheet(s) and place in heated over. Bake cookies for 13-16 minutes or until the edges are lightly brown. The center of the cookies should still be very soft to touch but that will harden as the cookies cool.
  9. Remove cookies from oven and let them sit in baking sheet for 5 minutes. Then, transfer cookies onto a cooling rack and let them cook completely.
  10. Decorate cookies once they are completely cooled.


Cheesecake Thumbprint Cookies

Where are all of my cheesecake lovers because these Cheesecake Thumbprint Cookies are incredibly flavorful and very easy to make! They are extremely moist and require very few ingredients and minimal work is required. This recipe makes 18 cookies.

What are Thumbprint cookies?

Thumbprint cookies are very similar shortbread cookies because they require butter, sugar, and flour as their main ingredients. Once the dough is prepared, they are rolled into balls then in the center of each ball, they have an indent that is filled with preserved of your choice. The indent in the center has traditionally been formed using your thumb, giving them the name-“thumbprint cookies.”

While very popular in the United States during the holiday season, thumbprint cookies actually originated in Sweden. These cookies are called Rosenmunnar in Swedish, meaning “strawberry cave.”

This recipe, however, is not for a basic thumbprint cookie. These Cheesecake Thumbprint Cookies resemble the taste of a cheesecake, giving them an American twist.

What to expect when preparing these cookies:

  • basic ingredients 
  • refrigeration of 1-2 hours is required
  • Quick baking time (12-13 minutes)

All about the dough:

This dough for Cheesecake Thumbprint Cookies comes together extremely quickly. The main ingredients in these are the cream cheese, butter, sugar, flour, and preserves of your choice. The lemon zest and vanilla extract are for extra flavor that makes these cookies incredibly flavorful. 

Preparing the dough is simple. Start with creaming together the cream cheese and butter. They should be room temperature before you start so that they cream smoothly and will leave you with a light, airy, and creamy texture. Next add the sugar to your creamy butter and cream cheese and beat with an electric mixer again until the mixture is smooth. 

Once your cream cheese, butter, and sugar are creamed together, add the lemon zest and granulated sugar and mix again. The last ingredient in these cheesecake thumbprint cookies will be the flour. Add the flour about a quarter cup at a time and mix until just combined. It is important to mix the ingredients just until they are combined. Be careful not to over mix the dough. Over mixing causes more air bubbles to get inside the dough which will in turn leave your cookies flatter instead of puffier when baked. 

Shaping the Cheesecake Thumbprint Cookies:

Shape the cookies while the dough is at room temperature– this will make is much easier since they dough gets harder once it is refrigerated. Using a small cookies scoop, scoop out about one tablespoon of dough for each ball and roll it into a smooth ball. Once the dough is formed into a ball, using your thumb, lightly press the center of the cookies to make an indent. Place the cookies on the prepared cookie sheet lined with parchment paper, cover with plastic wrap and refrigerate.

Why is refrigerating this dough required: 

Trust me I know you are probably as impatient as I was to try these Cheesecake Thumbprint cookies but this dough requires refrigeration. The butter and cream cheese should be solidified so that once baked, your cookies do not over spread. Cheesecake Thumbprint Cookies cookies should be thick and soft instead of flat and crispy. For this recipe, I recommend 1-2 hours of refrigeration and while 2 hours will give the best results, refrigeration of at least one hour will definitely put you in the safe zone. I recommend shaping the Cheesecake Thumbprint Cookies prior to refrigerating them so that they are easier to work with. The dough will harden once it is refrigerated, making it more difficult to roll out.

Baking instructions:

Baking these Cheesecake Thumbprint Cookies does not take a long time. In fact, it only takes about 11-13 minutes. One important tip to remember is to preheat your oven to 375 degrees Fahrenheit 30 minutes prior to baking them. This is to make sure that the temperature of the oven has reached 375 Fahrenheit  prior to placing your cookies inside of the oven. If the oven has not reached that temperature, the cookies will soften before they actually bake, resulting in more spreading. 

Freezing instructions:

You can absolutely freeze these cookies for up to 2 months. Make sure that you cookies have cooled completely prior to freezing them. Place cookies in a freezer bag, tightly seal the bag, and place in the refrigerator for up to 2 months.


  • 4 ounces cream cheese, softened (115g)
  • 6 tablespoons salted butter, at room temperature (85g)
  • 1 teaspoon vanilla
  • 1/2 teaspoon lemon zest
  • 1/2 cup granulated sugar (105g)
  • 1 cup flour (150g)
  • 1/4 cup preserves of your choice (90g) 


  1. In the mixing bowl or the body of a stand mixer, beat cream cheese and butter until smooth and fluffy.
  2. Add the sugar and beat well.
  3. Add vanilla and lemon zest and mix again.
  4. Add in flour a quarter of a cup at a time and mix just until all ingredients are evenly incorporated.
  5. In a large baking sheet with parchment paper scoop out 1 tablespoon sized balls of dough, roll them into smooth balls , and place them on the cookie sheet.
  6. Lightly press your thumb in the center of each ball of dough and fill each thumb press with about 1/2 teaspoon of preserves.
  7. Cover bowl with plastic wrap and refrigerate for 1-2 hours.
  8. Preheat oven to 375 degrees (F).
  9. Once oven has preheated, place baking sheet in the oven to bake for 12-13 minutes, or until just golden at the edges. They will look undone and still be very soft when you take them out.
  10. Allow them to cool on a baking sheet for 10-15 minutes then transfer them onto a cooling rack to cool completely.

Apple Pie Filling

Once the first breeze of fall comes our way, it’s certain that sweater weather goes with nothing other than apple cinnamon EVERYTHING. This classic apple pie filling is perfect and it comes together in minutes. The best part of it is that it can be frozen and used in so many fall treats this season.

What kind of apples are best for apple pie filling? When you bite into the perfect apple pie, you want to taste the apple and experience its texture. With that being said, choose an apple that will keep its shape. You also want an apple that will balance out the sweetness so you want to steer away from extra sweet apples. My choice of apples for the perfect apple pie would be Granny Smiths because they are perfectly tart as well as crisp. Other apples that tend to hold their shape after being baked are Jonagold, Mutsu, Honeycrisp, and Braeburn. While these are apples I recommend, don’t be afraid to play around and experiment what flavors and textures suit you your taste the best.


Preparing your apples: The apples are the most important ingredient in this recipe. Start washing each apple thoroughly with water. Peel the apples and dice them. Although this recipe calls for diced apples, you can also slice them lengthwise. I find that the diced chunks of apples provide a bit that’s more full of apple, thus making it more flavorful. Add the lemon juice over your apples while you are working on the rest of the recipe. The acidity of the lemon juice will prevent your apples from browning.

All about the sugars. This recipe calls for both granulated as well as brown sugars. I find that the stronger flavor of the brown sugar gives it a better caramel color as well as flavor. If you don’t have brown sugar, it is okay to use just granulated white sugar.

Adjusting the consistency of the apple pie filling.

  • To thicken: In 2 tablespoons of water, add 1 teaspoon of cornstarch and whisk until cornstarch mixture does not contain any lumps. Add this mixture to your apple pie filling while it is on the stove and stir until it is completely incorporated into your filling. This should thicken the filling slightly. Keep in mind, the apple pie filling will also thicken as it cools.
  • To thin out: If you are finding that your apple pie filling is too thick, you can add one tablespoon of water at a time to thin it out. 

How to add this filling to your pie. Whether you are using a store bought pie crust or making your own, the directions are the same. Layout and press your pie crust into your pie dish. Once the apple pie filling has come to room temperature, add half of the the apple pie filling to your pie. This filling is best if you for a double crust pie, meaning that your pie also includes a crust on the top, covering the apple pie filling.

Freezing your apple pie filling. This recipe is great because it can be frozen and when thawed properly, you can definitely use it for another pie or an apple recipe of your choice. To freeze this, Pour the completely cooled Apple Pie filling into a freezer bag, making sure that all of the air  is out. For best results, double bag the apple pie filling.

Thawing instructions: Best way to thaw this Apple Pie filling is to leave it at room temperature for 2-3 hours or in the refrigerator over night. The apple pie filling will release water after defrosting. Use a strainer to release the extra water from the apple pie filling. 


  • 4-5 apples, peeled and diced (440 grams)
  • juice of 1/2 of lemon
  • 3 cups water (675 mL)
  • 1 cup granulated sugar (200 grams)
  • 1/4 cup light brown sugar (50 grams)
  • 1/3 cup corn starch (40 grams)
  • 1 tsp ground cinnamon
  • 1/4 tsp groung nutmeg
  • pinch of salt
  • 1 Tbs vanilla extract or rum


  1. Peel and dice apples.
  2. In a large bowl, toss diced apple in lemon juice.
  3. In a medium sauce pan over medium heat, place water, sugars, cornstarch, cinnamon, nutmeg, and salt. Whisk until there are no more clumps of corn starch. Then, bring mixture to a boil, stirring frequently for about 2-3 minutes.
  4. Once the mixture has boiled for 2 minutes, add vanilla extract and stir. Then, add the apples, cover, and let simmer until the apples are soft or about 6-7 minutes.
  5. Remove from heat and let it cool to room temperature. Pour into jars or containers and refrigerate.

Homemade Authentic Crepes Recipe

Crepes are a delicious treat that so many people enjoy. They are so versatile because they can be both sweet and savory and can include almost anything. 

I love making crepes for many reasons. First of all, they are incredibly easy to make. All you need is just a handful of ingredients, a whisk, and a non stick pan. You can also use a crepe maker but it’s certainly not necessary.

Crepes are so easy to make you can hardly go wrong! There are only a few tips on how to make your crepes perfect.

  1. Smooth out all lumps: When whisking, make sure that there are no lumps of flour in your mixture. The smoother the batter, the better your crepes will be
  2. Use carbonated water: Yes- you can substitute carbonated water with extra milk but the end result will not give you a light textured crepe. Adding more milk instead of carbonated water will result in a denser crepe.
  3. Use a non stick pan: The butter will add a slight flavor but if your pan sticks- you will quickly learn what a messy crepe looks like

By now you’re probably wondering- what is the secret to perfect crepes? The answers is 2 things- letting the batter rest and using carbonated water. Since you are using flour, letting the batter rest lets the gluten in the flour relax resulting in a a more chewy texture. If you don’t allow the batter to rest, chances are, your crepes will turn out to be tender and will crack when folded. The carbonated water also helps with texture. It creates a more airy and light crepe instead of thick and dense crepe. Trust me on this!

  • 1 egg
  • 3/4 cup whole milk (175ml)
  • 3/4 cups all-purpose flour (114g)
  • 1 teaspoon vanilla extract
  • 1 tsp oil
  • 1/2 cup seltzer water (100ml)
  • 1 tablespoon melted butter (used when coat the skillet)


  1. In a medium sized mixing bowl, add egg, sugar, pinch of salt, milk, vanilla extract and oil. Using a whisk, mix together until all of the ingredients are mixed.
  2. Next add the flour, one table spoon at a time. Whisk the mixture well after every couple tablespoons, making sure that there are no lumps of flour left. 
  3. Lastly, add in your carbonated water slowly while continuing to whisk. The crepe mixture should not be thick.
  4. Let the mixture rest at room temperature for 30 minutes to 1 hour.
  5. Melt one table spoon of butter in a small bowl. Use this to coat the skillet very lightly before each crepe
  6. In a small non-stick skillet over medium-low heat, Drop about 1/4 cup of batter evenly onto pan. Quickly swirly the pan so that it is evenly coated and your crepes don’t have holes.
  7. Cook for 2 minutes on one side and flip. Cook 1 minute on the second side.
  8. Place cooked crepes on a dish and cover with a towel. This will prevent crepes from drying so that you can easily fold them.
  9. Repeat the same process with the remaining of the batter.

To assemble, spread your favorite spread on the crepe. Add the desired toppings and fold. Commonly used toppings for sweet crepes include spreads (chocolate spread, nut butters, jams, jellies), fruit of any kinds, candies, chopped nuts of any kinds, coconut flakes, cookie crumbs, mini chocolate chips, and so much more. Don’t forget to top your crepe with powdered sugar or whipped cream and drizzle with your favorite syrup! Enjoy!


NO BAKE Peanut Butter Granola

NO BAKE peanut butter granola for a crunchy and sweet addition to yogurts, smoothie bowls, or anything else you desire. 


•140g natural peanut butter
•70g honey
•20g coconut oil
•1 tsp vanilla extract
•125g old fashioned oats
•80g crushed almonds
•20g flaxseed meal
•50g melted dark chocolate (optional)


1. Combine peanut butter, honey, and vanilla in a sauce pan and place on medium heat, mixing constantly.

2. When the mixture is smooth and runny, removed from heat. Add all dry ingredients to the peanut butter and honey mixture. Mix until evenly combined.

3. Transfer mixture to a container with a lid and drizzle with chocolate.

4. Refrigerate overnight. 
5. Using your hands or a knife, crumble granola and store in an air tight container.

Chewy White Chocolate Cranberry Cookies

This Chewy White Chocolaate Cranberry Cookie recipe is so easy and fool proof, it will easily become a family favorite. These cookies are soft baked and when the dough is chilled, the cookies will be thick and chewy but not crumbly. These cookies scream “beginning of the holiday season” and you will love everything about them!

What ingredients are used in these Chewy White Chocolate Cranberry Cookies?

Butter: As with many cookie recipes, butter is important in this recipe. Use butter that contains full fat content and is softened at room temperature. The point of butter in baking cookies such as these is to add moisture as well as flavor, which is why I recommend full fat butter. Whether a recipe calls for softened butter or melted butter depends on the kind of texture you want your cookie to be. In these cookies, I use softened butter instead of melted because it will leave the cookies thicker. Softened butter is also easy to cream with the sugars leaving you with evenly combined ingredients. Softened butter should hold its shape but when pressed down with a finger, you will easily be able to leave a fingerprint.

Sugars: In this recipe, you will see that both brown as well as white granulated sugars are used. Whenever I want a chewy cookie, I always add brown sugar because due to its higher moisture content from the molasses in the brown sugar you will be left with a cookie that is more chewy. Brown sugar also has a deeper and stronger flavor. Granulated sugar on the other hand, is dry and cuts down on cookie spreading as it bakes.

Eggs: Eggs are another ingredient essential to a perfect cookie. The protein and fat in eggs aid in holding the cookie together, thus providing structure  as well as flavor.

Flour is another ingredient responsible for the texture. While the flour help hold all of the ingredients together, it will also distinguish whether the cookie will be chewy and dense or brittle. All purpose flour is recommended for these Chewy White Chocolate Cranberry Cookies because it has just the right amount of gluten.

Baking soda is a leavening ingredient in many baked cookies that creates a soft and fluffy final cookie.

Vanilla extract adds flavor.

Salt balances out the sweetness.

Dried cranberries and white chocolate chips give these cookies their main flavor.

How to make Chewy White Chocolate Cranberry Cookies:

  1. Start by whisking together all of the dry ingredients in a medium bowl. (Flour, baking soda, and salt)
  2. In a separate mixing bowl, beat together softened butter, white sugar, and brown sugar until smooth and creamy.
  3. Add in vanilla and egg to your butter and sugars and mix.
  4. Add dry ingredients to the wet ingredients and mix.
  5. Lastly, fold in the white chocolate chips and dried cranberries.
  6. Refrigerate cookies for 1-2 hours.
  7. Bake
  8. Enjoy!

Is refrigerating the cookies required?

Although not required, it is recommended to refrigerate the cookies in order to prevent the cookies from spreading for at least 1 hour. 

How to properly bake Chewy White Chocolate Cranberry Cookies:

Baking time is also a very important step in the final outcome of the Chewy White Chocolate Cranberry Cookies . I can not stress enough how important it is to NOT over bake the cookies. A perfectly baked cookie will be slightly brown around the edges, however, the center will still look like it is raw and extremely soft. Don’t wait for the center of the cookies to become harder because as the cookies cool, they will slightly harden while still keeping their soft and chewy texture. Over-baking the cookies will result in a hard and dried out cookie, which is often one of the most common mistakes made when making cookies.

Cookie Presentation Tip: 

If you also like a nice presentation, I recommend saving about a 1/4 cup of white chocolate chips to add to the cookies after they are baked. This will make them look ultra professional and delicious because you will be able to see extra chocolate peeping out of the cookie. As soon as you remove the cookies out of the oven and while they are still very soft, press the white chocolate chips and cranberries gently on the surface of the cookies just so that they are held in place. As the cookies cool, they will just slightly deflate, making the added ingredients (white chocolate chips and cranberries) stand out.


  • 1 stick of softened butter
  • 3/4 cup brown sugar
  • 1/4 cup white sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 3/4 cups flour
  • 1/2 tsp baking soda
  • pinch of salt
  • 1/2 cup white chocolate chips
  • 3/4 cup of dried cranberries


  1. In a large bowl, using a mixer, beat the stick of softened butter for 1 minute on medium speed or until the butter is smooth creamy.
  2. Add brown sugar and granulated white sugar to the butter and continue to beat with mixer until the mixture is creamy and well combined. Next, add in the egg and vanilla and mix.
  3. In a separate bowl, whisk together the flour, baking soda and salt together until combined.
  4. On low speed, slowly mix in the dry ingredients to the wet ingredients until just combined.
  5. Lastly, add the white chocolate chips and dried cranberries  and mix until evenly disbursed. Cover dough tightly and chill for 1-2 hours.
  6. Remove cookies from refrigerator and let them sit at room temperature until your oven is preheated.
  7. Preheat oven to 350°F.
  8. Scoop and roll balls of dough, about 1 heaping Tablespoon of dough each. Place 10-12 on each baking sheet, (you will need two for this recipe) press them down slightly, and bake for 12-15 minutes until slightly golden brown around the edges. They will be extremely soft when you remove them from the oven but will slightly stiffen as they cool, still keeping their soft and chewy texture.
  9. Once removed from the oven let the cookies sit on the cookie sheet for about 5 minutes. Then, place on cooling rack to cool completely. 

Mini Apple Walnut Turnovers

These Mini Apple Walnut Turnovers are basically fall wrapped in buttery, flaky puff pastry and are the definition of perfection. They are super soft, filled with delicious apple pie filling, and have a slight walnut crunch that makes them extra with out all the extra work.


  • 1 package puff pastry (2 sheets)
  •  3 medium sized apples-peeled cut into small cubes
  • 1 cup water
  • 1 1/2 Tbs corn starch
  • 1/4 cup brown sugar
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cinnamon
  • pinch of salt
  • 3/4 cup chopped walnuts
  • 1 egg- for the egg wash

Glaze: (optional)

  • 1/4 cup powdered sugar
  • 1 Tbs milk


  1. Remove puff pastry from the freezer and thaw according to package instructions.
  2. In a medium sauce pan over medium heat, place water, sugar, cornstarch, cinnamon, nutmeg, and salt. Whisk until there are no more clumps of corn starch. Then, bring mixture to a boil, stirring frequently for about 2-3 minutes.
  3. Once the mixture has boiled for 2 minutes, add the apples, cover, and let simmer until the apples are soft or about 4-5 minutes.
  4. Remove from heat and let the mixture cool completely.
  5. Preheat oven to 400˚F.
  6. Using a pizza cutter or a knife, cut each pastry sheet into 9 sections. You should have 18 total.
    • The easiest way to do this is cut 2 horizontal lines where the puff pasty sheets have a crease and then 2 vertical lines, slightly over 3″ apart.
  7. Add about a teaspoon of the apple filling on one side of the puff pastry sections, sprinkle with a few walnuts (about 1/2 tsp each), and fold over in half. They should be rectangular in shape.
  8. Crimp each rectangle around edges firmly with a fork and brush top with eggwash.
  9. Transfer to a baking sheet lined with parchment paper, keeping them at least 1″ apart.
  10. Bake for 20-22 minutes or until golden brown and puffed.
  11. For the glaze, stir together powder sugar and milk until you get desired consistency. I start with 1 Tablespoon and and more if needed.
  12. Once the glaze is smooth, drizzle over warm turnovers.

Pumpkin Spice Chocolate Chip Cookies

These cookies are all the pumpkin spice flavor and the chocolate is the cherry on top. A chewy cookies with so much flavor, it will complete your day.


  • 1 stick of butter
  • 1/4 cup brown sugar
  • 1/3 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/4 cup pumpkin puree
  • 1 1/2 cups and 2 tbs all- purpose flour
  • 1/2 tsp baking powder
  • 1 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1/2 cup semi-sweet chocolate chips


  1. In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until smooth and free of sugar lumps. Add in vanilla and pumpkin and mix until evenly combined. Set aside.
  2. Whisk the flour, baking powder, cinnamon, and pumpkin pie spice together in a large bowl. Pour the wet ingredients into the dry ingredients and mix together.
  3. Fold in 1/2 cup semi-sweet chocolate chips and combine.
  4. Cover the dough and chill for 30 minutes – 1 hour.
  5. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.
  6. Roll the dough into balls. Using the back of a spoon or your fingers, flatten the tops of the dough balls, otherwise, the cookies will not spread.
  7. Bake for 12-14 minutes or until the edges are set. The cookies will be very soft once removed from the oven but will just slightly stiffen as they cool. The will be very soft, chewy, and full of flavor for up to 2 weeks.

The BEST Chocolate Chip Banana Bread

Lets be real- Banana bread is a classic and it gets even better when you add chocolate to the banana bread because who doesn’t love a banana chocolate combination. This Chocolate Chip Banana Bread recipe WILL have basic household ingredients, WILL be VERY MOIST, and it WILL include CHOCOLATE.

-Makes 1 Loaf-


  • 1 1/2 cup of mashed over ripe bananas (about 2-3 bananas)
  • 5 Tbs melted butter (70 grams)
  • 3/4 cups sugar (150 grams)
  • 2 tsp vanilla extract
  • 1 1/2 cups all purpose flour (190 grams)
  • 1 tsp baking soda (4 grams)
  • 1/2 tsp nutmeg (2 grams)
  • pinch of salt
  • 3/4 cup – 1 cup cup semi- sweet chocolate chips (120 grams)


  1. Preheat oven to 350°F. Grease a 9×5 loaf pan. You can also line with parchment paper to avoid sticking.
  2. Combine flour, baking soda, nutmeg, and salt in a small bowl. Whisk to combine.
  3. Combine together mashed bananas, butter, egg, and sugar in a medium bowl until evenly combined. Add vanilla and mix well.
  4. Add dry ingredients and mix just until combined. DO NOT over mix.
  5. Lastly, add most of your chocolate chips in the banana bread batter. You can save a handful to add to the top of the banana bread.
  6. Pour into prepared loaf pan and bake 50-60 minutes or until a toothpick comes out clean. DO NOT overbake.
  7. Cool in the pan 10 minutes. Remove from pan and cool completely on a rack.