Cheesecake for Breakfast!
If the Cheesecake Factory and IHOP ever had a baby, it might look something like this:
My dad likes pancakes
And he absolutely loves my Blueberry Pie Pancakes.
So I knew that’s what I wanted to make for him on Fathers’ Day. (Yes, I still make him breakfast on Fathers’ Day. Even though I’m an adult, I’ll always be my father’s child. Therefore, every Fathers’ Day I’m lucky enough to spend with Dad, I’ll treat him to breakfast in bed.) Seeing as this was a special occasion, I didn’t want to make just any old blueberry pancakes…
And so, I created cheesecake-topped Blueberry Pie Pancakes.
This breakfast came together in about ten minutes flat! I even squeezed in an 8-mile run and still got breakfast made before Dad woke up. (I mixed the dry ingredients for the pancakes the night before.)
Cheesecake Sauce
(Also known as “Cinnamon Roll Frosting”)
- 1/4 cup mori-nu silken-firm tofu (50g)
- 3-4 tbsp cream cheese style spread (such as Tofutti non-hydrogenated)
- 1/4 tsp pure vanilla extract
- 2-3 tbsp milk of choice (depending on desired thickness)
- sweetener to taste (such as sugar, stevia, agave, etc.)
- optional: feel free to blend in 1/4 cup berries
Combine all ingredients in your blender or food processor and blend until smooth. I used the Magic Bullet short cup. (If you have a larger food processor, you might want to double the recipe for better blending.) Makes about 2/3 cup. This pretty much tastes like cream cheese frosting in liquid form. You might even try doubling the recipe and maybe even adding a 1/2 cup of fruit and extra milk for a fruit-cheesecake milkshake!
This sauce would also go well on my Healthy Red Velvet Pancakes.
Have you ever been to The Cheesecake Factory?
I’ve actually never eaten at The Cheesecake Factory. And I’ve only been to IHOP once (many years ago). I ordered crepes and excitedly dug into the mound of whipped cream on top… except it wasn’t whipped cream at all; it was sour cream!
I made blueberry cheesecake bars this weekend with similar ingredients!
I LOVE Cheesecake. I also love Cheesecake Factory. I have one right by my apartment and my friends and I go fairly often (compared to other places downtown). Their bread is amazing. Especially the brown (whole wheat, maybe?). So good.
It’s their pumpernickel bread and it’s amazing. Whenever I go there, I tell the waiter to only bring the brown bread. All they do is smirk and say okay – but they understand it’s sooooo good! Outback Steakhouse also has some amazing pumpernickel bread, which is on the same status I’d say.
Looks delicious! Some on your carrot cake pancakes will be good too!
My favourite cake of all time is cheesecake, especially light Japanese Cheese cake. Those are soooo good!
I heard yogurt can replace cheese in cheesecake too! Including soy yogurt. (Just a suggestion to cheesecake-deprived vegans out here!) 😀
i’ve been to the cheesecake factory many times – they have some pretty healthy salad options if you know what to look for! i don’t like “american-style” cheesecakes, they’re far too sweet for me! i like european style, old-school cheesecakes that are more savory (and smaller!).
I love cheesecake, but I can only handle a few bites since it is so heavy! Last night my mom and I split peanut butter chocolate chip cheesecake. I bet that would taste amazing in pancake form!
Those look so creamy and delish!
This is the perfect solution to a Ihop craving with all of the yumminess and none of the fake or bad for you stuff! 😀 Thanks for being a genius Katie!
Omg, the title of this post alone was enough to make me start drooling. I want to dive into a stack of those….
crap these look insane I love the sauce dripping down that is exactly my kind of pancake!
Yum!! My dad and I had Chinese food, which was delightful! But I wish we’d first had blueberry pancakes … followed by Chinese.