Creekstone Cheesecakes

Creekstone Cheesecakes:

Handmade Desserts Rooted in Tradition and Flavor

Jessica and Matthew Stribling, the owners of Creekstone Cheesecakes, bring a personal touch to their creations. Jessica’s cheesecake recipes have been passed down through her family for over 70 years, originating with her grandmother and Aunt Penny. 

The couple’s story adds charm to the brand—Matthew, a DeKalb County High School alumnus and son of former County Mayor Tim Stribling, met Jessica at Dairy Queen where she worked as an ice cream cake decorator. They married in 2018 and now live in Matthew’s childhood home with their two children.

Over six months, customers have enjoyed a variety of flavors, with lemon and mint chocolate being two of my personal favorites. Their new seasonal offering the Easter cheesecake—a carrot cake layer topped with traditional cheesecake and finished with toasted pecans and cream cheese frosting—are especially noteworthy. Additionally, Creekstone has introduced a Spring Key Lime cheesecake made with freshly squeezed key lime juice and zest.

Creekstone cheesecakes are available in two sizes:

• 9-inch whole size: Perfect for larger gatherings.
• 5-inch mini size: Despite its name, this size can serve up to six people.

For Thanksgiving, the large 9-inch pumpkin cheesecake proved to be a weekend-long delight for my family.

Creekstone Cheesecakes is exploring the option of offering slices at a local brick-and-mortar store, which would provide greater access to their wide variety of flavors.  More information about this will be coming soon.

Ordering is simple via phone, email, text, or Facebook messaging. Customers can visit their social media pages for tempting visuals of their creations.

• Address: 350 Ridley Ave
• Phone: 615-684-0616
• Email: Creekstonecheesecakes@gmail.com
• Facebook:  www.facebook.com/creekstonecheesecakes

Creekstone Cheesecakes is perfect for gatherings or special occasions, combining tradition with exceptional quality to create memorable desserts.IO

• 2 eggs
• 6 Tbsp softened butter
• 1/2 cup sugar
• 1 tsp almond extract or vanilla extract
• 2 cups flour
• 2 tsp Baking powder
• 1/4 teaspoon salt
• Glaze:
• 2 cups powdered suger
• 1 tsp almond extract or vanilla extract
• 3-4 Tbsp cream or milk warmed
• Colorful sprinkle

• Mix together eggs, oil, sugar, and extract in a mixing bowl. Stir in flour, baking powder, and salt.
• Roll dough by tablespoonfuls into balls. Chill balls of dough for at least an hour, or freeze for 15-20 minutes. Place cold dough balls on cookie sheets lined with parchment paper.
• Bake at 350° for about 9 minutes, or till tops are set. Bottoms will be lightly browned, but tops should still be white. Remove cookies to cooling racks and cool completely.
• For glaze, combine all ingredients in a small bowl and whisk till smooth, adding enough warm cream to get a thin but creamy consistency.
• Dip tops of the cookies in the glaze, then top with sprinkles.