The Hot Box Grille

Pan-Fried Cream Cheese Pound Cake with Buttery DubSauce 🍰🧈
Ingredients:
For the Cream Cheese Pound Cake:

1 ½ cups unsalted butter, softened
8 oz cream cheese, softened
3 cups granulated sugar
6 large eggs
3 cups all-purpose flour
2 teaspoons vanilla extract
½ teaspoon salt
For the Buttery DubSauce:

½ cup unsalted butter
½ cup brown sugar, packed
¼ cup heavy cream
1 teaspoon vanilla extract
For Pan-Frying:

2 tablespoons unsalted butter (for frying)
Directions:
Cream Cheese Pound Cake:

Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan.
In a large bowl, beat the softened butter and cream cheese together until creamy and smooth.
Gradually add the sugar, beating until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract.
Gradually add the flour and salt, mixing until just combined. Do not overmix.
Pour the batter into the prepared bundt pan and bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Buttery DubSauce:

In a small saucepan over medium heat, melt the butter.
Stir in the brown sugar and heavy cream. Bring to a boil and cook for 2-3 minutes, stirring constantly.
Remove from heat and stir in the vanilla extract. Let it cool slightly before using.
Pan-Frying the Pound Cake:

Slice the pound cake into thick slices.
In a large skillet, melt 2 tablespoons of butter over medium heat.
Add the pound cake slices to the skillet and cook until golden brown and crispy on each side, about 2-3 minutes per side.
Serve:

Place the pan-fried pound cake slices on a serving plate.
Drizzle the warm buttery DubSauce over the top of each slice.
Enjoy this indulgent treat! 🍰🧈

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Potato Cheesecake Squares with Cream Cheese Dipping Glaze & Pecans 🥔🍰
Ingredients:
Potato Cheesecake Squares:

1 cup mashed potatoes (make sure they are smooth and creamy)
16 oz cream cheese, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup sour cream
1/4 cup all-purpose flour
Crust:

2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
Cream Cheese Dipping Glaze:

4 oz cream cheese, softened
1/2 cup powdered sugar
1 tsp vanilla extract
1/4 cup milk (add more if needed for desired consistency)
1/2 cup chopped pecans, toasted
Directions:
Prepare the Crust:

Preheat the oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand.
Press the mixture firmly into the bottom of the prepared baking pan to form an even layer.
Make the Potato Cheesecake Filling:

In a large bowl, beat the softened cream cheese until smooth and creamy.
Add the mashed potatoes and mix until fully incorporated.
Gradually add the granulated sugar, mixing until well combined.
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract, sour cream, and flour until the batter is smooth and well combined.
Assemble and Bake:

Pour the cheesecake batter over the prepared crust and spread it evenly.
Bake for 35-40 minutes, or until the center is set and the edges are lightly golden.
Remove from the oven and let it cool completely in the pan. Refrigerate for at least 4 hours or overnight to fully set.
Prepare the Cream Cheese Dipping Glaze:

In a medium bowl, beat the softened cream cheese until smooth.
Gradually add the powdered sugar and mix until well combined.
Mix in the vanilla extract and add milk, one tablespoon at a time, until the glaze reaches a smooth, pourable consistency.
Stir in the toasted chopped pecans.
Serve:

Once the cheesecake has set, lift it out of the pan using the parchment overhang and cut into squares.
Drizzle the cream cheese dipping glaze over the cheesecake squares or serve it on the side for dipping.
Enjoy your Potato Cheesecake Squares with Cream Cheese Dipping Glaze & Pecans! 🥔🍰

White German Chocolate Cake with a Cheesecake Center ❤️🍰🔥

Ingredients:
Cheesecake Center:

8 oz cream cheese, softened
1/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
White German Chocolate Cake:

1 box white cake mix
1 cup buttermilk
1/3 cup vegetable oil
3 large eggs
1 tsp vanilla extract
Coconut-Pecan Topping:

1/2 cup unsalted butter
1 cup evaporated milk
1 cup granulated sugar
3 large egg yolks
1 tsp vanilla extract
1 1/2 cups sweetened shredded coconut
1 cup chopped pecans
Directions:
Prepare the Cheesecake Center:

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, beat the softened cream cheese and granulated sugar until smooth.
Add the egg and vanilla extract, mixing until well combined. Set aside.
Make the White German Chocolate Cake:

In a large bowl, combine the white cake mix, buttermilk, vegetable oil, eggs, and vanilla extract. Mix until smooth and well combined.
Pour half of the cake batter into the prepared cake pans.
Spoon the cheesecake mixture over the batter, spreading it out evenly.
Pour the remaining cake batter over the cheesecake layer in both pans.
Bake the Cake:

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Coconut-Pecan Topping:

In a medium saucepan, melt the butter over medium heat.
Add the evaporated milk, granulated sugar, and egg yolks, stirring constantly until the mixture thickens, about 10 minutes.
Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans.
Let the topping cool until it's thick enough to spread.
Assemble the Cake:

Place one cake layer on a serving plate. Spread half of the coconut-pecan topping over the top.
Place the second cake layer on top and spread the remaining topping over the top.
Serve:

Slice and enjoy your White German Chocolate Cake with a Cheesecake Center! ❤️🥮

𝑺𝒕𝒓𝒂𝒘𝒃𝒆𝒓𝒓𝒚 𝑹𝒆𝒅 𝑽𝒆𝒍𝒗𝒆𝒕 𝑪𝒉𝒆𝒆𝒔𝒆𝒄𝒂𝒌𝒆 🍓
Ingredients:
Red Velvet Cake Layer:

1 cup all-purpose flour
1 cup granulated sugar
2 tbsp unsweetened cocoa powder
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup buttermilk
1/2 cup vegetable oil
1 large egg
1 tsp vanilla extract
1 tbsp red food coloring
Cheesecake Layer:

16 oz cream cheese, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup sour cream
Strawberry Topping:

1 cup fresh strawberries, chopped
1/4 cup granulated sugar
1 tbsp lemon juice
1 tbsp cornstarch
2 tbsp water
Directions:
Prepare the Red Velvet Cake Layer:

Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan.
In a medium bowl, sift together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt.
In another bowl, whisk together the buttermilk, vegetable oil, egg, vanilla extract, and red food coloring until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Pour the batter into the prepared pan and bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan. Lower the oven temperature to 325°F (163°C).
Make the Cheesecake Layer:

In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
Add the eggs one at a time, mixing well after each addition.
Mix in the vanilla extract and sour cream until fully combined.
Pour the cheesecake batter over the cooled red velvet cake layer.
Bake the Cheesecake:

Bake for 50-60 minutes, or until the center is set but still slightly jiggly.
Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour.
Remove from the oven and refrigerate for at least 4 hours or overnight to fully set.
Prepare the Strawberry Topping:

In a medium saucepan, combine the chopped strawberries, granulated sugar, and lemon juice. Cook over medium heat until the strawberries release their juices and start to soften.
In a small bowl, mix the cornstarch and water to create a slurry. Add this to the strawberry mixture and cook for another 2-3 minutes until the mixture thickens.
Remove from heat and let it cool to room temperature.
Assemble the Cheesecake:

Once the cheesecake is fully set, spread the strawberry topping over the top.
Serve:

Carefully remove the cheesecake from the springform pan.
Slice and enjoy your 𝑺𝒕𝒓𝒂𝒘𝒃𝒆𝒓𝒓𝒚 𝑹𝒆𝒅 𝑽𝒆𝒍𝒗𝒆𝒕 𝑪𝒉𝒆𝒆𝒔𝒆𝒄𝒂𝒌𝒆! 🍓

For later 😋

Sweet Potato Cheesecake Cookies with Cheesecake Dipping Sauce 😋
Ingredients:
Sweet Potato Cheesecake Cookies:

1 cup mashed sweet potatoes (cooked and cooled)
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
Cheesecake Dipping Sauce:

4 oz cream cheese, softened
1/2 cup powdered sugar
1 tsp vanilla extract
1/4 cup heavy cream
Directions:
Prepare the Sweet Potato Cheesecake Cookies:

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, beat the softened cream cheese, butter, and granulated sugar until light and fluffy.
Add the mashed sweet potatoes, egg, and vanilla extract, mixing until well combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Shape and Bake the Cookies:

Scoop out about 1 tablespoon of dough for each cookie and place it on the prepared baking sheet, spacing them about 2 inches apart.
Flatten each ball of dough slightly with the palm of your hand.
Bake for 12-15 minutes, or until the edges are lightly golden.
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Prepare the Cheesecake Dipping Sauce:

In a medium bowl, beat the softened cream cheese until smooth.
Gradually add the powdered sugar and mix until well combined.
Mix in the vanilla extract and heavy cream, beating until the sauce is smooth and creamy. Adjust the consistency with more cream if needed.
Serve:

Serve the Sweet Potato Cheesecake Cookies with the cheesecake dipping sauce on the side.
Enjoy your Sweet Potato Cheesecake Cookies with Cheesecake Dipping Sauce! 😋