Cheesecake Recipes

Oreo Cheesecake

Prep Time: 25 min
Total Time: 6 hr 25 min
Makes: 16 servings

Ingrediants:
1 pkg. (1 lb. 2 oz.) Oreo Chocolate Sandwich Cookies, divided
1/3 cup butter or margarine, melted
3 pkg. (8 oz. each) Cream Cheese, softened
3/4 cup sugar
1 cup Sour Cream
1 tsp. vanilla
4 eggs

PREHEAT oven to 350°F if using a 9-inch silver springform pan (or to 325°F if using a dark nonstick 9-inch springform pan). Finely crush 30 of the cookies. Coarsely chop remaining 15 cookies; set aside. Mix crushed cookies with butter. Press firmly onto bottom and 2 inches up side of pan; set aside.

BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Gently stir in chopped cookies. Spread into prepared crust.

BAKE 55 minutes to 1 hour or until set. (If necessary to prevent top from overbrowning, tent with foil during last 15 to 20 minutes of baking time.) Cool completely on wire rack.

REFRIGERATE at least 4 hours. Run knife or metal spatula around side of pan to loosen cake; remove side of pan before serving.




Last edited by prettyskye on Thu May 31, 2007 12:27 am; edited 2 times in total


Cherry-Fudge Cheesecake
prettyskye
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Post Posted: Wed May 30, 2007 1:51 am Reply with quote

Cherry-Fudge Cheesecake

Ingrediants:
1 package Betty Crocker Original Supreme brownie mix (with chocolate syrup pouch)
3 tablespoons butter or margarine, melted
2 packages (8 ounces each) cream cheese, softened
1 1/2 cups whipping (heavy) cream
1 can (21 ounces) cherry pie filling

Method:
Heat oven to 350 degrees F. Stir together 1 1/2 cups of the brownie mix(dry) and the butter. Press in bottom of ungreased springform pan, 9x3 inches, or square pan, 9x9x2 inches.

Beat cream cheese in large bowl with electric mixer on medium speed about 2 minutes, scraping bowl frequently, until smooth. Add remaining brownie mix, the whipping cream and chocolate syrup. Beat on medium speed, scraping bowl frequently, until smooth. Pour over crust in pan.

Bake 45 to 50 minutes for springform pan, 35 to 40 minutes for 9-inch square pan, or until set; cool 20 minutes. Run metal spatula along side of cheesecake to loosen before and after refrigerating. Spread pie filling over cheesecake. Cover and refrigerate until chilled, about 2 hours. Cover and refrigerate any remaining cheesecake.





prettyskye
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Post Posted: Wed May 30, 2007 2:01 am Reply with quote

Easy Elegant No-Bake Cheesecake

Preparation Time 15 mins.
Cooking Time 5 mins.
Refrigerating Time 180 mins.

Ingrediants:
CRUST
1 1/4 cups graham cracker crumbs
1/3 cup butter or margarine, melted
2 teaspoons granulated sugar

CHEESECAKE
1 envelope (.25 oz.) unflavored gelatin
2/3 cup water
2 pkgs. (8 oz. each) cream cheese, softened
2 cups (12-oz. pkg.) Semi-Sweet Chocolate Morsels, melted and cooled
1 can (14 oz.) Sweetened Condensed Milk
1 cup heavy whipping cream, whipped

Directions:
FOR CRUST:
Mix graham cracker crumbs, butter and sugar together in ungreased 9-inch springform pan; press firmly onto bottom.

FOR CHEESECAKE:
Sprinkle gelatin over water in small saucepan; let stand for 1 minute. Warm over low heat, stirring constantly, just until gelatin dissolves. Remove from heat.

Beat cream cheese and melted chocolate in large mixer bowl until fluffy. Gradually beat in sweetened condensed milk. Stir in gelatin mixture; fold in whipped cream. Pour into prepared pan. Refrigerate for about 3 hours or until set. Run knife around edge of cheesecake; remove side of springform pan.





ndmom
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Joined: 12 Apr 2007
Posts: 8739
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Post Posted: Wed May 30, 2007 2:01 am Reply with quote

:thanx Prettyskye!! Those look delish!! :chocolate

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prettyskye
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Post Posted: Wed May 30, 2007 2:07 am Reply with quote

Plain Cheesecake

Ingrediants:
1 1/2 lbs. cream cheese at room temperature
1 C. sugar
4 eggs
1 t. vanilla
1 t. almond extract
1/2 C. sour cream

Directions:
Bake this cheesecake in a 9 inch cake pan. Cut a parchment circle to fit the bottom.

Blend cream cheese and sugar well with mixer. Add eggs 1 at time, until well blended. Add vanilla, almond extract and sour cream. Pour into pan.

Place a pan filled with 8 C. boiling water in the oven to create a moist oven.

Bake for 15 minutes at 400°F. and then turn oven down to 225°F. for 50 minutes, or until center is set. Turn oven off and let cheesecake set in oven 1 hour before chilling.

To remove cake from pan, take a knife and run it around the edges. Place a cardboard disc on top of pan and turn cheesecake over onto it. Remove parchment paper. Place your serving dish on the bottom of the cheesecake and turn it over.





prettyskye
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Post Posted: Wed May 30, 2007 2:14 am Reply with quote

Key Lime Cheesecake

Ingrediants:
CRUST
1 cup graham cracker crumbs
1/4 cup granulated sugar
1/3 cup butter or margarine, melted

FILLING
1 cup lime juice
1/4 cup water
2 (1/4-ounce) envelopes unflavored gelatin
1 1/2 cups granulated sugar
5 large eggs, slightly beaten
1 tablespoon grated lime peel
1/2 cup butter or margarine, softened
2 (8-ounce) packages cream cheese, softened
1/2 cup whipping cream

Directions:
Stir together all crust ingredients in medium bowl. Press on bottom of 9-inch springform pan; set aside.

Combine lime juice and water in 2-quart saucepan; sprinkle with gelatin. Let stand 5 minutes to soften. Add sugar, eggs and lime peel. Cook over medium heat, stirring constantly, until mixture just comes to a boil (7 to 8 minutes). DO NOT BOIL. Set aside.

Combine butter and cream cheese in large mixer bowl. Beat at medium speed, gradually adding hot lime mixture and scraping bowl often, until well mixed (1 to 2 minutes). Refrigerate, stirring occasionally, until cool (about 45 minutes).

Beat whipping cream in chilled small mixer bowl at high speed, scraping bowl often, until stiff peaks form (3 to 4 minutes). Fold into lime mixture. Pour into prepared crust. Cover; refrigerate until firm (3 to 4 hours). Loosen side of cheesecake from pan by running knife around inside of pan. Garnish top of cheesecake with whipped cream and lime slices.





prettyskye
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Post Posted: Thu May 31, 2007 12:32 am Reply with quote

Lem'n Berry Cheesecake

Prep Time: 10 min
Total Time: 1 hr 10 min

Ingredients:
1 pkg. (8 oz.) Cream Cheese, softened
1/4 cup Lemonade Flavor Drink Mix
2 Tbsp. sugar
1/2 cup milk
1 tub (8 oz.) Whipped Topping, thawed
1 Graham Pie Crust (6 oz.)

Preparation:
BEAT cream cheese, drink mix and sugar in large bowl until well blended. Gradually add in milk, mixing until well blended. Gently stir in whipped topping.

SPOON into crust.

REFRIGERATE 1 hour or until ready to serve. Garnish with assorted fresh berries.





prettyskye
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Post Posted: Thu May 31, 2007 12:34 am Reply with quote

Fluffy Cheesecake

Prep Time: 15 min
Total Time: 3 hr 15 min

Ingredients:
1 pkg. (8 oz.) Cream Cheese, softened
1/3 cup sugar
1 tub (8 oz.) Whipped Topping, thawed
1 Graham Pie Crust (6 oz.)

Preparation:
BEAT cream cheese and sugar in large bowl with wire whisk or electric mixer until well blended. Gently stir in whipped topping. Spoon into crust.

REFRIGERATE 3 hours or until set. Garnish as desired.





prettyskye
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Post Posted: Thu May 31, 2007 12:39 am Reply with quote

Chocolate Cheesecake

Ingredients:
8 1/2 ounces Chocolate wafer cookie, finely crushed
1/2 cup Butter, melted
12 ounces Semisweet chocolate chip
1 1/2 cups Heavy cream
16 ounces Cream Cheese, softened
1/4 cup Sugar
4 each Large eggs
1 teaspoon Vanilla extract
Whipped cream, optional

Directions:
In large bowl, combine chocolate wafer crumbs and butter. Pat fimly into 9-inch springform pan, covering bottom and 2 1/2 inches up sides. Chill. Preheat oven to 325 degrees F. Combine over hot (not boiling) water, chocolate chips and heavy cream. Stir until morsels are melted and mixture is smooth. Set aside. In large bowl, combine cream cheese and sugar, beating untl creamy. Add eggs, one at a time, beating well after each addition. Add chocolate mixture and vanilla, mix until blended. Pour into prepared crust. Bake at 325 degrees F. for 60 minutes. Turn oven off. Let stand in oven with door ajar 1 hour. Remove, cool completely. Chill 24 hours. Decorate edge with whipped cream, if desired.





prettyskye
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Post Posted: Thu May 31, 2007 12:42 am Reply with quote

Peanut Butter and Jelly Cheesecake

Ingrediants:
1 cup graham cracker crumbs
3 tablespoons white sugar
2 tablespoons melted butter
2 (8 ounce) packages cream cheese, softened
1 cup white sugar
1/3 cup crunchy peanut butter
3 tablespoons all-purpose flour
4 eggs
1/2 cup milk
1/2 cup any flavor fruit jam

Directions:
Preheat oven to 325 degrees F (165 degrees C). In a medium bowl, combine graham cracker crumbs, 3 tablespoons sugar and melted butter. Mix well and press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes. Remove from oven and allow to cool.

In a large bowl, beat cream cheese, sugar, peanut butter and flour together until smooth. Mix in eggs one at a time. Blend in milk. Pour batter into prepared crust.

Bake in preheated oven for 10 minutes. Reduce temperature to 250 degrees F (120 degrees C) and continue to bake for 40 minutes. Let cool to room temperature, then refrigerate for at least 4 hours before removing from pan. Stir jelly until smooth and drizzle over cake in a lattice design.





prettyskye
Guest



Post Posted: Thu May 31, 2007 12:45 am Reply with quote

Citrus Cheesecake

Ingrediants:
1 egg yolk
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
1/4 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/3 cup white sugar
1/2 cup butter, room temperature
1 egg white
3 (8 ounce) packages cream cheese
1 2/3 cups white sugar
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
1 tablespoon grated orange zest
2 teaspoons grated lime zest
1 1/2 teaspoons grated lemon zest
1/2 teaspoon vanilla extract
3 eggs
1 cup sour cream
2/3 cup orange marmalade
2 teaspoons fresh lemon juice

Directions:
Preheat oven to 450 degrees F (230 degrees C). Butter a 9 inch springform pan. In a small bowl, whisk together egg yolk, 1 tablespoon lemon juice, 1 teaspoon lemon peel and 1/4 teaspoon vanilla. In the bowl of a food processor, combine flour and 1/3 cup sugar. Add butter and process until coarse crumbs form. With machine running, add yolk mixture and blend until moist clumps form. Press dough onto bottom and 1 1/2 inches up sides of prepared pan. Freeze crust 10 minutes.

Brush crust lightly with egg white. Bake until crust is pale golden, about 15 minutes. Cool on rack while preparing filling. Reduce oven temperature to 350 degrees F (175 degrees C).

In a large bowl, beat cream cheese and 1 2/3 cups sugar until smooth. Beat in cornstarch, 1 tablespoon lemon juice, orange zest, lime zest, 1 1/2 teaspoon lemon zest and 1/2 teaspoon vanilla. Beat in eggs one at a time, then stir in sour cream. Pour filling into crust.

Bake in the preheated oven for 55 to 60 minutes, or until puffed and cracked around edges and center moves only slightly when pan is gently shaken. Allow to cool to room temperature, then refrigerate overnight.

In a saucepan over medium heat, boil marmalade and 2 teaspoons lemon juice until slightly reduced, about 2 minutes. Spread warm glaze on top of cake. Chill cake 10 minutes. Remove pan sides and transfer cake to serving plate.





prettyskye
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Post Posted: Thu May 31, 2007 12:48 am Reply with quote

Sweet Potato Cheesecake

Ingrediants:
1 1/4 cups graham cracker crumbs
1/4 cup white sugar
1/4 cup butter, melted
2 pounds sweet potatoes
3 (8 ounce) packages cream cheese, softened
7/8 cup white sugar
1/3 cup sour cream
1/4 cup heavy whipping cream
3 eggs
3/4 cup packed brown sugar
1/4 cup butter
1/4 cup heavy whipping cream
1 cup chopped pecans

Directions:
Preheat oven to 350 degrees F (175 degrees C ). Mix together graham cracker crumbs, 1/4 cup sugar, and 1/4 cup melted butter or margarine. Press mixture into the bottom of a 9 1/2 inch springform pan. Bake 10 minutes. Cool. Don't turn the oven off.

Place potatoes in a baking dish. Bake until a knife inserted in center goes through easily, about 1 hour. Don't turn oven off. Cool sweet potatoes enough to handle, peel, and puree.

Transfer 1 1/2 cups of sweet potato puree to a large bowl. Add cream cheese, 3/4 cup + 2 tablespoons white sugar, sour cream and 1/4 cup cream; beat until smooth. Beat in eggs one at a time, blending well after each. Pour filling into crust.

Bake until tester inserted in center comes out clean, 1 hour. Turn off the oven. Let cake stand 1 hour in oven with door ajar.

Combine brown sugar and 1/4 cup butter or margarine in a heavy small saucepan. Stir over low heat until sugar dissolves. Increase heat, and bring to a boil. Mix in 1/4 cup cream, then nuts. Pour hot topping over cheesecake. Refrigerate.





prettyskye
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Post Posted: Thu May 31, 2007 12:51 am Reply with quote

Pumpkin Cheesecake

Ingrediants:
2 cups all-purpose flour
1 cup butter, softened
1 cup chopped pecans
2 (8 ounce) packages cream cheese, softened
5 cups frozen whipped topping, thawed
2 cups confectioners' sugar
2 teaspoons vanilla extract
2 (3.5 ounce) packages instant vanilla pudding mix
1/2 cup milk
3 cups pumpkin puree
4 teaspoons pumpkin pie spice
1/2 cup chopped pecans (optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C).

In a medium mixing bowl combine flour, butter or margarine, and 1 cup chopped pecans. Beat until thoroughly combined. Press mixture into a 9x13 inch baking dish.

Bake in preheated oven for 15 minutes. Set aside to cool.

In a medium mixing bowl combine cream cheese, 2 cups of the whipped topping, confectioners' sugar, and vanilla extract. Beat until smooth. Spread evenly over cooled crust.

In a large mixing bowl combine pudding, milk, pumpkin puree, pumpkin pie spice, and 2 more cups of whipped topping. Stir until thoroughly combined. Spoon mixture over cream cheese layer. Top with remaining 1 cup of whipped topping. Sprinkle with 1/2 cup chopped pecans if desired. Chill at least 1 hour before serving.





prettyskye
Guest



Post Posted: Thu May 31, 2007 12:54 am Reply with quote

Cherry Cheesecake

Ingrediants:
1 (9 inch) prepared graham cracker crust
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling

Directions:
Place softened cream cheese in a mixing bowl; add condensed milk, lemon juice, and vanilla. Beat until well blended. Pour mixture into the pie crust. Chill for 5 hours. DO NOT FREEZE!!!

Pour cherry pie filling on top of pie. Serve.





prettyskye
Guest



Post Posted: Thu May 31, 2007 1:02 am Reply with quote

Apple Cheesecake

Ingrediants:
CRUST
1/2 cup butter
1/3 cup sugar
1 cup flour

FILLING
1 package (8 oz.) cream cheese
1/2 cup sugar
1 egg
1 teaspoon vanilla

TOPPING
1 1/2 pounds apples
1/4 cup sugar
1/2 teaspoon cinnamon
1/4 cup sliced almonds

Directions:
CRUST
Cream butter and sugar. Add flour and mix well. Press into the bottom and half way up sides of a 9" springform pan.

FILLING
Mix cream cheese and sugar. Add egg and vanilla and blend well. Spoon over crust.

TOPPING
Core, peel and thinly slice apples.

Combine sugar and cinnamon. Sprinkle over apples and toss to coat apples on both sides.

Arrange apples in a pinwheel fashion over the filling. Sprinkle almonds over top.

Bake at 450 degrees F. for 10 minutes, reduce heat to 400 degrees F. and bake for 25 minutes. Cool to room temperature (3 to 4 hours) and then refrigerate until serving.

Blueberry Cheesecake

Ingrediants:
2 pk 8 oz cream cheese
1/2 c Sugar
1/4 ts Vanilla
2 Eggs
1 9oz graham cracker crust
1 cn Blueberry pie filling

Directions:
Mix cream cheese, sugar, vanilla until smooth and creamy. Add eggs and mix well. Pour into pie crust. Spoon 1/4 to 1/3 of pie filling on to top. Gently swirl with toothpick. Bake at 350 degrees for 40 minutes or until center is set. Cool to room temperature and then refrigerate. Serve topped with remaining pie filling.





prettyskye
Guest



Post Posted: Thu May 31, 2007 1:17 am Reply with quote

Christmas Cheesecake

Ingrediants:
PASTRY
2 1/2 cups flour
10 tablespoons unsalted butter at cool room temperature, cut into pieces
3 large egg yolks
1/2 cup plus q tablespoon sugar
Grated zest of 1 lemon

FILLING
1 pound ricotta cheese
1 cup powdered sugar
1/2 cup citron, cut into slivers
3/4 cup coarsely chopped almonds
1/2 cup dark raisins, soaked in a good quality rum to cover

Directions:
Preheat oven to 375 degrees. Butter and flour a 9-inch flat tin with removable sides.

Put the pastry ingredients into the large bowl of an electric mixer. Using the paddle attachment, mix the pastry just until it masses around the paddle, 2 or 3 minutes. If using a food processor, take the butter directly from the refrigerator. Put all ingredients into work bowl and process just until mixed.

Cut off 1/3 of the pastry and set aside. Lightly flour a marble or wooden surface and roll out the large piece of dough into a circle slightly larger than the flat tin; drape it over the rolling pin and unfold onto the tin. Pressing lightly with the fingers, fit the pastry into the tin. Cut off the excess of the pastry and add to the pastry you set aside. Set the tin aside.

Prepare the filling. Put the ricotta through a food mill and add the sugar, mixing with a wooden spoon. Add the remaining ingredients, including the rum in which the raisins have soaked, then pour the ricotta filling into the prepared shell.

Roll out the reserved pastry on a lightly floured wooden board and cut it into strips 1 inch wide. Lattice the strips on top of the pie. Bake for 40 minutes, or until lightly browned. Cool on a rack for 10 minutes before turning out. Serve warm or tepid.





prettyskye
Guest



Post Posted: Thu May 31, 2007 1:23 am Reply with quote

Banana Nut Cheesecake

Ingredients:
1 cup chocolate wafer crumbs
1/4 cup margarine, melted
16 ounces cream cheese softened
1/2 cup sugar
1/2 cup mashed ripe bananas
2 large eggs
1/4 cup chopped walnuts
1/3 cup milk chocolate chips
1 tablespoon margarine
2 tablespoons water

Instructions:
Combine crumbs and margarine; press onto the bottom of a 9-inch springform pan. Bake at 350 degrees F. for 10 minutes. Combine cream cheese, sugar and banana, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Stir in walnuts, pour over crust. Bake at 350 degrees F. for 40 minutes. Loosen cake from rim; cool before removing rim of pan. Melt chocolate pieces and margarine with water over low heat, stirring until smooth. Drizzle over cheesecake. Chill.





prettyskye
Guest



Post Posted: Thu May 31, 2007 1:26 am Reply with quote

Turtle Cheesecake

Ingredients:
6 tablespoons reduced-fat margarine
1-1/2cups graham cracker crumbs
2 envelopes unflavored gelatin
2 containers (8 ounces each) fat-free cream cheese
2 cups low-fat (1%) cottage cheese
1 cup sugar
1-1/2 teaspoons vanilla
1 container (8 ounces) reduced-fat nondairy whipped topping, thawed
1/4 cup fat-free caramel ice cream topping
1/4 cup fat-free hot fudge topping
1/4 cup chopped pecans

Preparation:
Preheat oven to 350°F. Spray bottom and side of 9-inch springform pan with nonstick cooking spray. Melt margarine in small saucepan over medium heat. Stir in graham cracker crumbs. Press crumb mixture firmly onto side or bottom of prepared pan. Bake 10 minutes. Cool.

Place 1/2 cup cold water in small saucepan; sprinkle gelatin over water. Let stand 3 minutes to soften. Heat gelatin mixture over low heat until completely dissolved, stirring constantly.

Combine cream cheese, cottage cheese, sugar and vanilla in food processor or blender; process until smooth. Add gelatin mixture; process until well blended. Fold in whipped topping. Pour into prepared crust. Refrigerate 4 hours or until set.

Loosen cake from rim of pan. Remove side of pan from cake. Drizzle caramel and hot fudge toppings over cheesecake. Sprinkle pecans evenly over top of cake before serving.





prettyskye
Guest



Post Posted: Thu May 31, 2007 1:29 am Reply with quote

Cappuccino Cheesecake

Ingredients:
1 3/4 cups (about 18 cookies total) crushed chocolate cookies
1/2 cup granulated sugar, divided
1/3 cup butter, melted
3 packages (8 ounces each) cream cheese, softened
1 cup French Vanilla Flavor Liquid Coffee Creamer
4 large eggs
6 teaspoons 100% Pure Instant Coffee Granules
1/4 cup all-purpose flour
3/4 cup Premier White Morsels
1 container (16 ounces) sour cream, at room temperature

Directions:
PREHEAT oven to 350º F.

COMBINE cookie crumbs and 1/4 cup sugar in small bowl; stir in butter. Press onto bottom and 1 inch up side of ungreased 9-inch springform pan.

BAKE for 5 minutes.

BEAT cream cheese and Coffee-mate in large mixer bowl until creamy. Combine eggs and coffee granules in medium bowl; stir until coffee is dissolved. Add egg mixture, flour and remaining sugar to cream cheese mixture; beat until combined. Pour into crust.

BAKE for 45 to 50 minutes or until edges are set but center still moves slightly.

MICROWAVE morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Stir in sour cream. Spread over top of cheesecake.

BAKE for 10 minutes. Cool completely in pan on wire rack. Refrigerate for several hours or overnight.





prettyskye
Guest



Post Posted: Thu May 31, 2007 1:32 am Reply with quote

White Chocolate Cheesecake

Ingrediants:
1 cup shortbread cookie crumbs (store bought or recipe)
3 Tbs. finely chopped slivered almonds, toasted
1/4 cup butter, melted
2 Pkg. cream cheese (8 oz), softened
1 Pkg. (6 oz) white chocolate baking bar, (melted and cooled)
2/3 cup sugar
3 eggs
2/3 cup sour cream
1 tsp. vanilla

Directions:
In a small mixing bowl, combine cookie crumbs and almonds. Stir in melted butter. Press onto bottom of 9-inch springform or cheesecake pan.
In a large bowl, beat cream cheese and cooled white chocolate baking bar until combined.

Beat in sugar until fluffy. Add eggs, sour cream and vanilla; beat on low speed till just combined. Pour over prepared crust. Bake in a 350 degree F oven for about 45 minutes or until center appears almost set.

Cool on wire rack for 15 minutes. Loosen cake from sides of pan. Cool 30 minutes more; remove sides of pan. Cool completely. Refrigerate for at least 4 hours.





prettyskye
Guest



Post Posted: Thu May 31, 2007 1:47 am Reply with quote

Raisin Cheesecake

Ingrediants:
1 1/2 cups graham cracker or digestive biscuits crumbs
6 tablespoons butter, melted
1/4 cup granulated sugar
1 teaspoon ground nutmeg
1/2 cup dried currants or raisins
1/4 cup + 5 tablespoons all purpose flour
1 pound cream cheese
1 1/4 cups granulated sugar
5 large eggs, separated
2 teaspoons lemon juice
1 teaspoon grated lemon rind
1 1/2 teaspoons vanilla extract
1 1/4 cups sour cream
1/8 teaspoon salt
confectioners' sugar

Directions:
Preheat oven to 350 degrees.
Mix the crumbs with the melted butter, sugar and then mix in the nutmeg.
Grease the bottom and partly up the sides of a 9 inch springform pan.
Make sure the crumbs are smoothly spread across the bottom of the pan and then press them partly up the sides of the springform pan.
Bake the crust for 10 minutes at 350 degrees.
Cool before filling.
Preheat oven to 325 degrees.
Mix the raisins with the 1/4 cup flour so that fruits are loose and separated
You want the raisins to be loosely coated with the flour..
Put aside any loose flour that falls off the raisins.
In a large mixing bowl, beat the cream cheese and sugar until light and fluffy.
Add the yolks, one at a time, beating thoroughly after each one.
Add the remaining flour and the lemon juice, lemon rind, vanilla and the sour cream.
Beat until the mixture is smooth.
Stir in the raisins.
Beat the egg whites with the salt until they form stiff peaks.
Fold the whites into the cream cheese mixture.
Pour the mixture into the prepared crust and bake for 50 minutes.
Turn the oven off and leave the cake inside to cool for an additional 40 minutes.
Remove the cake from the oven and cool to room temperature.
Dust with confectioners' sugar.
Chill for about an hour and then serve.





prettyskye
Guest



Post Posted: Thu May 31, 2007 1:49 am Reply with quote

Peanut Butter Cup Cheesecake

Ingrediants:
1-1/4 cups graham cracker crumbs
1/4 cup crushed cream filled chocolate sandwhich cookies
1/4 cup sugar
6 tablespoons butter, melted
3/4 cup creamy peanut butter
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup cugar
1 cup sour cream
3 eggs, lightly beaten
1-1/2 teaspoons vanilla extract
1 cup hot fudge ice cream topping. divided
1 small bag peanut butter cups, cut into small wedges. Put them in the freezer as well to assure them being hard and not melting.

Directions:
In a bowl, combine cracker crumbs, cookie crumbs, sugar and butter. Press onto the bottom and 1 inch up the sides of a greased 9-in springform pan. Place on a baking sheet. Bake at 350 for 7-9 minutes or until set. Cool on a wire rack.
In a microwave safe bowl, heat peanut butter on high for 30 seconds or until softened.
Spread over crust to within 1 inch of edges.
In a large mising bowl, beat cream cheese, sugar and sour cream until smooth.
Add eggs; beat on low speed just until combined.
Stir in vanilla.
Pour 1 cup mixture into a bowl; set aside. Pour remaining filling over peanut butter layer.
In microwave safe bowl, heat 1/4 cup fudge topping on high 30 seconds or until thin; fold into reserved cream cheese mixture.
Carefully spoon over filling, cut through filling with a knife to swirl.
Place pan on a baking sheet. Bake at 350 for 55-60 minutes or until center is almost set. Cool on a wrie rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool in the fridge overnight.
In the morning take the remaining fudge topping and microwave 30 seconds or until warmed. Pour over top of cheesecake til top is covered.
Garnish the top of chocolate topping with chopped up peanut butter cups.





prettyskye
Guest



Post Posted: Thu May 31, 2007 1:53 am Reply with quote

Peppermint Cheesecake

Ingrediants:
1 c Chocolate Wafer Crumbs
1/2 c Sugar
3 tb Margarine, Melted
1/2 c Milk
1 ea Env. Unflavored Gelatin
1/4 c Crushed Peppermint Candy
1/4 c Cold Water
1 c Whipping Cream, Whipped
16 oz SOFT Philly Cream Cheese
3 oz Milk Chocolate Candy

Instructions:
Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Cool. Soften gelatin in water; stir over low heat until dissolved. Combine cream Cheese and sugar, mixing at medium speed on electric mixer until well blended. Gradually add gelatin, Milk and peppermint candy, mixing until blended, chill until slightly thickened but not set. Fold in whipped cream and chocolate. Pour over crust. Chill until firm. Garnish with additional whipped cream combined with crushed peppermint candies, if desired.





prettyskye
Guest



Post Posted: Thu May 31, 2007 1:57 am Reply with quote

Eggnog Cheesecake

Ingrediants:
2 tsp granulated sugar
3 tsp butter, melted
1 1/2 lb cream cheese
1 cup granulated sugar
1/2 cup whipping cream
3 tsp flour
2 tsp rum
1/2 tsp nutmeg
chocolate cutouts
candies

Directions:
Combine crumbs, sugar and butter, press onto bottom of 9-inch
springform pan. Bake in 325 F oven for 10 mins. Let cool on rack.

Beat together cheese, sugar, cream and flour until smooth, beat in
eggs, rum and nutmeg. Pour into crust and bake in 425F oven for 10
mins. Continue baking in 250F oven for 45 mins. or until centre is
barely firm to the touch. Loosen cake from rim, let cool before
removing sides. Garnish with chocolate cutouts and candies.





prettyskye
Guest



Post Posted: Thu May 31, 2007 2:04 am Reply with quote

Candy Cane Cheesecake

Ingrediants:
CRUST
2 cups oreo cookie crumbs
1/2 cup crushed candy canes
1/4 cup sugar
1/4 cup butter, melted
CHEESECAKE
1 1/2 lb. cream cheese
1 1/2 tbsp. peppermint schnapps
1/2 tbsp. orange juice
1/2 tbsp. vanilla extract
1/2 cup heavy cream
1 cup sugar
4 eggs
2 tbsp. sour cream
1/4 cup half and half
1 cup crushed candy canes

Instructions:
CRUST
Combine all ingredients and mix well.
Butter two 8 inch cake pans.
Divide crumb mixture between the two pans, making 1/2 inch crust.

CHEESECAKE
Beat cream cheese, schnapps, concentrate, vanilla, cream, and sugar together until light and fluffy.
Add eggs, one at a time, beating after each addition.
Add remaining ingredients and beat well until blended.
Fill both prepared pans with cheesecake batter. Place pans in water bath of boiling water and bake at 325 degrees for 1 1/2 hours.
Cool on rack and chill overnight.





prettyskye
Guest



Post Posted: Thu May 31, 2007 2:06 am Reply with quote

Orange Cheesecake

Ingrediants:
1 1/2C vanilla wafer crumbs (about 36 wafers)
1/4C margarine or butter, melted
3 (8 oz) packages cream cheese, softened
1 (14 oz) can sweetened condensed milk (NOT evaporated milk)
1/4C frozen orange juice concentrate, thawed
3 eggs
1T cornstarch
1t grated orange zest

Directions:
Preheat oven to 300 F. Combine crumbs and butter, press firmly on bottom of 9" springform pan. In large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add juice concentrate, eggs, cornstarch and zest; mix well. Pour into prepared springform pan. Place pan into water bath. Bake for 55 - 60 minutes or until set. Turn off oven and let sit 1 hour with door closed. Cool. Chill 3 - 4 hours or overnight. Before serving top with grated orange zest.





prettyskye
Guest



Post Posted: Thu May 31, 2007 2:09 am Reply with quote

Strawberry Bottom Cheesecake

Ingrediants:
4 ounces cream cheese, softened
1/4 cup sugar
1/2 cup sour cream
1 1/2 cups frozen non-dairy whipped topping, thawed
3/4 cup strawberry glaze, divided
1 Shortbread Ready-Crust Pie Crust
or
1 Graham Cracker Ready-Crust Pie Crust Keebler
2 cups sliced fresh strawberries

Directions:
In small mixing bowl beat cream cheese and sugar on medium speed of electric mixer until fluffy. Add sour cream. Beat until combined. Fold in whipped topping.

Spread half of glaze in crust. In medium bowl gently stir together strawberries and remaining glaze. Spoon into crust. Spread cream cheese mixture over berries.

Refrigerate at least 4 hours or until set. Garnish as desired. Store in refrigerator.

Strawberry Glaze:
2 tablespoons sugar
2 tablespoons cornstarch
3/4 cup water
1 tablespoon strawberry flavored gelatin

In small saucepan stir together sugar and cornstarch. Stir in water. Cook and stir over medium heat until boiling. Stir in gelatin until dissolved. Use immediately in recipe.





prettyskye
Guest



Post Posted: Thu May 31, 2007 2:13 am Reply with quote

Mexican Chocolate Cheesecake

Ingrediants:
16 squares cinnamon graham crackers
3 tablespoons butter
1/2 cup finely chopped almonds
24 ounces cream cheese, softened
1 1/2 cups granulated sugar
6 eggs
1 cup heavy cream
6 ounces semisweet chocolate
2 tablespoons prepared coffee
1 teaspoon vanilla extract
1 teaspoon almond extract
2 teaspoons cinnamon

Directions:
Crush graham crackers into fine crumbs.

In a small saucepan, melt the butter, then stir in cracker crumbs and almonds; mix thoroughly.

Butter the bottom and sides of a 9-inch springform pan. Pat the crumb mixture in an even layer over the bottom of the pan.

In a food processor or blender combine cream cheese, sugar, eggs and heavy cream. Blend until smooth. Process in several batches, if necessary. Pour the mixture into a large bowl. Preheat the oven to 350 degrees F.

Melt the chocolate in the coffee over low heat, stirring, until it is smooth and well blended. Cool slightly. Stir chocolate, vanilla and almond extracts and cinnamon into the cheese mixture. Mix thoroughly. Pour the mixture over the crumb crust. Bake for 1 hour or until the cake is set and the center is no longer liquid. Cool, then chill thoroughly before unmolding. Glaze, if desired, with 2 to 4 ounces melted semisweet chocolate and garnish with 2 tablespoons finely chopped almonds.





prettyskye
Guest



Post Posted: Thu May 31, 2007 2:15 am Reply with quote

Carrot Cheesecake

Ingrediants:
3/4 pound carrots, peeled and cut into 2-inch pieces
2/3 cup fine graham cracker crumbs
2/3 cup fine gingersnap crumbs
2/3 cup finely ground pecans
1/3 cup granulated sugar
4 tablespoons unsalted butter, softened
1/2 cup packed brown sugar
1 tablespoon lemon juice
1 teaspoon grated orange zest
1 teaspoon minced ginger root
1/4 teaspoon ground cinnamon
1/4 teaspoon mace
1/4 teaspoon allspice
16 ounces cream cheese, cut into small cubes and softened
4 eggs
1/4 cup finely chopped pecans

Directions:
Bring 4 cups of water to a boil, and cook carrots until very tender - about 45 minutes. Drain cooked carrots. Return them to a moderate heat for a minute or so to cook off excess moisture.

Preheat oven to 400 degrees F.

In a medium bowl, combine graham cracker crumbs, gingersnap crumbs, the 2/3 cup ground nuts, and sugar; toss well. Work in butter until mixture is crumbly. Pat over bottom and up sides of a buttered 9 inch springform pan. Bake the crust for 7 minutes. Turn oven down to 350 degrees F.

Transfer carrots to food processor and purée for 30 seconds. Scrape down side, and puree again until absolutely smooth. Add brown sugar, ginger, lemon juice, orange zest, cinnamon, mace and allspice to the processor, and purée for 30 seconds. Scrape down sides and repeat. Let mixture stand until cool.

Add cream cheese to cooled carrot mixture, and purée for 1 minute; scrape down sides every 20 seconds. Beat in eggs, one at a time. Pour batter into crust, and sprinkle with remaining 1/4 cup chopped nuts.

Bake for about 50 minutes; cake tester will come out clean. Let cool. Cover loosely, and refrigerate at least 4 hours before serving.

S'Mores Cheesecake

Ingrediants:
CRUST
2-1/4 cups graham cracker crumbs
1/3 cup sugar
1/2 cup butter or margarine - melted
Preparation -
Grease the bottom and sides of a 10" springform pan. Combine the cracker crumbs and sugar. Stir in the melted butter. Spread on the bottom and about 1-1/2" up the sides the pan. Set aside.
FILLING
2 packages(8 oz. each) cream cheese, softened
1 can (14 oz.) sweetened condensed milk
2 tsp. vanilla
3 eggs, lightly beaten
1 cup mini semi-sweet chocolate chips
1 cup miniature marshmallows

Preparation:
Beat together the cream cheese, condensed milk and vanilla until smooth. Add the lightly beaten eggs and mix well. Stir in the mini chips and marshmallows. Pour over the crust. Bake in a preheated oven at 325º for 40 to 45 minutes or until the center of the cheesecake is set.

TOPPING
1 cup miniature marshmallows
1/2 cup semi-sweet mini chips
1 T. vegetable shortening

Sprinkle the top of the cheesecake with mini marshmallows. Bake at 325º for 5 minutes or until the marshmallows are lightly melted. Remove from the oven. Place on a wire rack. Melt the chocolate chips and shortening together and stir until smooth. Drizzle the mixture over the marshmallow topped cheesecake in a zigzag pattern. Cool on a wire rack for 10 minutes. Run a knife around the edge of the pan to loosen. Cool at room temperature for 1 hour, then refrigerate for at least 6 hours. Remove the sides of the pan before serving.





prettyskye
Guest



Post Posted: Thu May 31, 2007 2:22 am Reply with quote

Aloha Cheesecake

Ingredients:
1 c Vanilla Wafer Crumbs
2 ea Large Eggs
1/4 c Margarine, Melted
1/2 c Macadamia Nuts, Toasted
16 oz Cream Cheese, Softened
8 1/2 oz Crushed Pineapple, Drained
1/3 c Sugar
1 ea Med Kiwi Peeled, Sliced
2 tb Milk

Instructions:
Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, Sugar and milk, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well well after each addition. Stir in nuts; pour over crust. Bake at 350 degrees F., 45 minutes. Loosen caek from rim of pan; cool before removing rim of pan. Chill. Before serving, top with fruit.





prettyskye
Guest



Post Posted: Thu May 31, 2007 2:25 am Reply with quote

Cocoa-Nut Meringue Cheesecake

Ingredients:
7 oz (1 pk) Flaked Coconut
2 tb Water
1/4 c Chopped pecans
1 ts Vanilla
3 tb Margarine, Melted
3 ea Large Eggs, Separated
16 oz Cream Cheese, Softened
1 x Dash salt
1/3 c Sugar
7 oz (1 jr) Marshmallow Creme
3 tb Cocoa
1/2 c Chopped Pecans

Instructions:
Combine coconut, pecans, and margarine, press onto bottom of 9-inch springform pan. Combine cream cheese, sugar, cocoa, water and vanilla, mixing at medium speed on electric mixer until well blended. Blend in Egg yolks, pour over crust. Bake at 350 degrees F., 30 minutes. Loosen Cake from rim of pan, cool before removing rim of pan. Beat Egg whites and salt until foamy, gradually add marshmallow creme, beating until stiff peaks form. Sprinkle pecans over Cheesecake to within 1/2-inch of outer edge. Carefully Spread marshmallow creme mixture over top of cheescake to seal. Bake at 350 degrees F., 15 minutes. Cool.





prettyskye
Guest



Post Posted: Thu May 31, 2007 2:27 am Reply with quote

Rocky Road Cheesecake

Ingredients:
1 c Chocolate Wafer Crumbs
1/3 c Cocoa
3 tb Margarine, Melted
1/2 ts Vanilla
1 ea Env. Unflavored Gelatin
2 c Mini Marshmallows
1/4 c Cold Water
1 c Whipping Cream, Whipped
16 oz Soft Cream Cheese
1/2 c Chopped Nuts
3/4 c Sugar

Instructions:
Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes Soften gelatin in water; stir over low heat untl dissolved. Combine cream cheese, sugar, Cocoa and vinilla, mixing at medium speed on electric mixer until well blended. Gradually add gelatin, mixing until blended. Fold in reamining ingredients; pour over crust. Chill until firm.





prettyskye
Guest



Post Posted: Thu May 31, 2007 2:29 am Reply with quote

Pineapple Cheesecake

Ingrediants:
1/2 cup granola
16 ounces low fat cottage cheese
8 ounces light cream cheese; softened
1/4 cup all purpose flour; plus 2 tablespoons all purpose flour
1 1/4 cup sugar
1/4 teaspoon salt
4 egg whites
1 teaspoon vanilla extract
1 cup crushed pineapple in juice

Directions:
Preheat oven to 325F. Coat an 8 inch springform pan with nonstick cooking spray. Whirl granola in a food processor until slightly ground; spread in the pan. Process cottage cheese and cream cheese in a food processor until smooth. Add flour, sugar, salt, egg whites and vanilla extract; whirl until well blended. Stir in pineapple. Pour into prepared pan; place pan on a baking sheet. Bake for 1 hour. Turn off oven; let cheesecake stand in the oven, with the door slightly open, for 1 hour. Remove pan to rack to cool completely. Gently loosen cake from the sides of the pan; remove sides of pan. Serves 12.





prettyskye
Guest



Post Posted: Thu May 31, 2007 2:31 am Reply with quote

Double Cream Cheesecake

Ingrediants:
CRUST
1 8 1/2 ounce box chocolate wafer cookies
1/4 cup sugar
1 teaspoon ground cinnamon
pinch of salt
6 tablespoons unsalted butter, melted
FILLING
3 8 ounce packages cream cheese, softened
2/3 cup sugar
1/2 teaspoon salt
3 eggs
3 cups sour cream
1 tablespoon fresh lemon juice
1 1/2 tablespoon bourbon or dark rum
1 teaspoon vanilla extract
2 tablespoons unsalted butter, melted

Directions:
In a food processor or blender, grind the cookies into moderately fine textured crumbs. Add the sugar, cinnamon and salt and process briefly to blend. Transfer to a bowl, pour the butter over the crumbs and toss with a fork to moisten evenly. Gently press the crumbs evenly over the bottom and sides of a 9 inch springform pan. Preheat the oven to 350F. In a food processor, combine the cream cheese, sugar, salt and eggs; blend until smooth, scraping down the sides of the container as necessary. Add the sour cream, lemon juice, bourbon, vanilla and butter and blend. Pour the filling into the cookie crumb shell and bake in the middle of the oven for 45 minutes. Turn off the oven, prop the oven door open slightly and allow the cake to rest in the oven for 1 hour. Cool on a rack and refrigerate for at least 8 hours.





Jack in the Box
Gay Baby Dolphin 4-ever 'Cause I Like It
Gay Baby Dolphin 4-ever 'Cause I Like It

Joined: 11 Apr 2007
Posts: 2040
Location: Colorado

Post Posted: Thu May 31, 2007 6:53 pm Reply with quote

I love cheesecake!

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Sushi
Baby Dolphin
Baby Dolphin

Joined: 16 Apr 2007
Posts: 391


Post Posted: Thu May 31, 2007 7:22 pm Reply with quote

WOW!!! I think I gained about 30 lbs just reading this ...

I LOVE cheesecake, too, thanks PS!!

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prettyskye
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Post Posted: Fri Jun 01, 2007 12:42 am Reply with quote

Cookie Dough Cheesecake

Prep Time: 10 min
Total Time: 3 hr 50 min

Ingredients:
2 pkg. (8 oz. each) Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
3/4 cup chocolate chip cookie dough, divided
1 Graham Pie Crust (6 oz.)

Preparation:
MIX cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Drop 1/2 cup of the cookie dough by level teaspoonfuls into batter; stir gently.

POUR into crust. Dot with level teaspoonfuls of remaining 1/4 cup cookie dough.

BAKE at 350°F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.





prettyskye
Guest



Post Posted: Fri Jun 01, 2007 12:44 am Reply with quote

Boston Cream Cheesecake

Prep Time: 45 min
Total Time: 6 hr

Ingredients:
1 pkg. (1-layer size) yellow cake mix
3 pkg. (8 oz. each) Cream Cheese, softened
3/4 cup granulated sugar
2 tsp. vanilla, divided
3 eggs
3/4 cup Sour Cream
2 squares Unsweetened Baking Chocolate
3 Tbsp. milk
2 Tbsp. butter or margarine
1 cup powdered sugar

Preparation:
GREASE bottom of 9-inch springform pan. Prepare cake mix as directed on package; pour batter evenly into springform pan. Bake at 325°F for 25 minutes if using a silver springform pan. (Bake at 300°F for 20 minutes if using a dark nonstick springform pan.) Cool.

BEAT cream cheese, granulated sugar and 1 tsp. of the vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Blend in sour cream; pour over cake layer.

BAKE at 325°F for 40 to 45 minutes or until center is almost set if using a silver springform pan. (Bake at 300°F for 40 to 45 minutes or until center is almost set if using a dark nonstick springform pan.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.

PLACE chocolate, milk and butter in medium microwavable bowl. Microwave on HIGH 2 minutes or until butter is melted, stirring after 1 minute. Stir until chocolate is completely melted. Add powdered sugar and remaining 1 tsp. vanilla; mix well. Spread over cooled cheesecake. Refrigerate 4 hours or overnight.





prettyskye
Guest



Post Posted: Fri Jun 01, 2007 12:46 am Reply with quote

Low Fat Lemon Souffle Cheesecake

Prep Time: 15 min
Total Time: 4 hr 15 min

Ingredients:
1 Honey Grahams, crushed (about 3 Tbsp.), divided
2/3 cup boiling water
1 pkg. (4-serving size) Jello Brand Lemon Flavor Sugar Free Low Calorie Gelatin
1 cup Low Fat Cottage Cheese
1 container (8 oz.) Fat Free Cream Cheese
2 cups thawed Whipped Topping

Preparation:
SPRINKLE 1/2 of the crumbs onto side of 8- or 9-inch springform pan or 9-inch pie plate sprayed with no stick cooking spray.

STIR boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Cool 5 minutes. Pour into blender container. Add cheeses; cover. Blend on medium speed until smooth, occasionally scraping down side of bowl.

POUR into large bowl. Gently stir in whipped topping. Pour into prepared pan; smooth top. Sprinkle remaining crumbs around outside edge.

REFRIGERATE 4 hours or until set. Remove side of pan just before serving. Store leftover cheesecake in refrigerator.





prettyskye
Guest



Post Posted: Fri Jun 01, 2007 12:51 am Reply with quote

Black Bottom Cheesecake

Ingrediants:
CRUST
1 3/4 cups crushed creme-filled chocolate cookies
2 tablespoons butter or margarine, melted
CHEESECAKE
3 bars (6-oz. box) Premier White Baking Bars, broken into pieces
3 pkg. (8 oz. each) cream cheese, softened
3/4 cup granulated sugar
2 teaspoons vanilla extract
3 large eggs
1 bar (2 oz. total) Semi-Sweet Chocolate Baking Bars, grated

Directions:
FOR CRUST:
PREHEAT oven to 350° F.

TOSS cookie crumbs and butter together in medium bowl. Press onto bottom of ungreased 9-inch springform pan. Bake for 10 minutes.

FOR CHEESECAKE:
MICROWAVE white baking bars in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. The bars may retain some of their shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until melted. Cool to room temperature.

BEAT cream cheese, sugar and vanilla extract in large mixer bowl until smooth. Beat in eggs. Gradually beat in melted white baking bars. Spread over chocolate crust.

BAKE for 40 to 50 minutes or until edges are set but center still moves slightly. Cool in pan on wire rack; refrigerate until firm.

SPRINKLE grated semi-sweet chocolate over cheesecake before serving.





prettyskye
Guest



Post Posted: Fri Jun 01, 2007 12:54 am Reply with quote

Brownie Caramel Cheesecake

Ingrediants:
1 (9 ounce) package brownie mix
1 egg
1 tablespoon cold water
1 (14 ounce) package individually wrapped caramels, unwrapped
1 (5 ounce) can evaporated milk
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1 teaspoon vanilla extract
2 eggs
1 cup chocolate fudge topping

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 9 inch springform pan.

In a small bowl, mix together brownie mix, 1 egg and water. Spread into the greased pan. Bake for 25 minutes.

Melt the caramels with the evaporated milk over low heat in a heavy saucepan. Stir often, and heat until mixture has a smooth consistency. Reserve 1/3 cup of this caramel mixture, and pour the remainder over the warm, baked brownie crust.

In a large bowl, beat the cream cheese, sugar and vanilla with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Pour cream cheese mixture over caramel mixture.

Bake cheesecake for 40 minutes. Chill in pan. When cake is thoroughly chilled, loosen by running a knife around the edge, and then remove the rim of the pan. Heat reserved caramel mixture, and spoon over cheesecake. Drizzle with the chocolate topping.





prettyskye
Guest



Post Posted: Fri Jun 01, 2007 12:56 am Reply with quote

Chocolate Chip Cheesecake

Ingrediants:
1 1/2 cups graham cracker crumbs
1/3 cup white sugar
1/3 cup unsweetened cocoa powder
1/3 cup butter, melted
3 (8 ounce) packages cream cheese
1 (14 ounce) can sweetened condensed milk
3 eggs
2 teaspoons vanilla extract
1 cup mini semi-sweet chocolate chips
1 teaspoon all-purpose flour

Directions:
Preheat oven to 300 degrees F (150 degrees C). Mix graham cracker crumbs, sugar, butter and cocoa. Press onto bottom and up the sides of a 9 inch springform pan. Set crust aside.

Beat cream cheese until smooth. Gradually add sweetened condensed milk; beat well. Add vanilla and eggs, and beat on medium speed until smooth. Toss 1/3 of the miniature chocolate chips with the 1 teaspoon flour to coat (this keeps them from sinking to the bottom of the cake). Mix into cheese mixture. Pour into prepared crust. Sprinkle top with remaining chocolate chips.

Bake at 300 degrees F (150 degrees C) for 1 hour. Turn off oven (do not open oven door) and leave the cake in the oven to cool in the oven for another hour. Remove from oven and cool completely. Refrigerate before removing sides of pan. Keep cake refrigerated until time to serve.





prettyskye
Guest



Post Posted: Fri Jun 01, 2007 12:58 am Reply with quote

Easy Sour Cream Cheesecake

Ingrediants:
1 (9 inch) prepared shortbread pie crust
2 (8 ounce) packages cream cheese
1 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 cup sour cream

Directions:
Preheat oven to 325 degrees F (165 degrees C).

Cream together cream cheese and sugar. Add eggs one at time, blending well. Add vanilla and sour cream. Pour into shortbread crust.

Bake for 60 to 70 minutes in the preheated oven, or until cake jiggles evenly across the top when lightly shaken. Run a knife around the outside edge, but leave the cake in the pan. Let cool on counter, then place in refrigerator. Remove from pan when completely chilled, and serve.

Japanese Cheesecake

Ingrediants:
1 (3 ounce) package cream cheese
1/4 cup milk
2 egg yolks
1/4 cup white sugar, divided
2 egg whites
1/3 teaspoon cream of tartar
3 tablespoons all-purpose flour
1 1/2 tablespoons cornstarch

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of a 9 inch round cake pan cake pan with parchment paper.

Warm the cream cheese and milk in a small saucepan over medium-low heat. Cook, stirring occasionally, until cream cheese is melted. Remove from the heat and set aside.

In a medium bowl, beat egg yolks and half of the sugar until light and fluffy using an electric mixer. Fold the cream cheese mixture into the yolks. Sift in the flour and cornstarch, and stir until blended.

In a separate bowl, using clean beaters, whip egg whites with cream of tartar until they can hold a soft peak. Gradually sprinkle in the remaining sugar and continue whipping to stiff peaks. Fold egg whites into the cream cheese mixture. Pour into the prepared cake pan. Place the pan on a baking sheet with sides.

Place the baking sheet with the cheesecake into the oven, and pour water into the baking sheet until it is half way full. Bake for 20 minutes in the preheated oven, then reduce the heat to 300 degrees F (150 degrees C). Continue to bake for 15 more minutes. Let the cake cool before removing from the pan.

Run a knife around the outer edge of the cake pan, and invert onto a plate to remove the cake. Peel off the parchment paper and invert onto a serving plate so the top of the cake is on top again.





prettyskye
Guest



Post Posted: Fri Jun 01, 2007 1:02 am Reply with quote

Irish Cream Chocolate Cheesecake

Ingrediants:
1 1/2 cups chocolate cookie crumbs
1/3 cup confectioners' sugar
1/3 cup unsweetened cocoa powder
1/4 cup butter
3 (8 ounce) packages cream cheese, softened
1 1/4 cups white sugar
1/4 cup unsweetened cocoa powder
3 tablespoons all-purpose flour
3 eggs
1/2 cup sour cream
1/4 cup Irish cream liqueur

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the cookie crumbs, confectioners' sugar and 1/3 cup cocoa. Add melted butter and stir until well mixed. Pat into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes; set aside. Increase oven temperature to 450 degrees F (230 degrees C).

In a large bowl, combine cream cheese, white sugar, 1/4 cup cocoa and flour. Beat at medium speed until well blended and smooth. Add eggs one at a time, mixing well after each addition. Blend in the sour cream and Irish cream liqueur; mixing on low speed. Pour filling over baked crust.

Bake at 450 degrees F (230 degrees C) for 10 minutes. Reduce oven temperature to 250 degrees F (120 degrees C), and continue baking for 60 minutes.

With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill before serving. If your cake cracks, a helpful tip is to dampen a spatula and smooth the top, then sprinkle with some chocolate wafer crumbs.





prettyskye
Guest



Post Posted: Fri Jun 01, 2007 1:03 am Reply with quote

Italian Ricotta Cheesecake

Ingrediants:
9 eggs
3 pounds ricotta cheese
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 cup white sugar
1 teaspoon grated orange zest
1 (1.5 fluid ounce) jigger whiskey, optional

Directions:
Preheat oven to 350 degrees F (175 degrees C). Coat two 9-inch pie pans with vegetable oil cooking spray.

Beat eggs in a large bowl. Mix in the ricotta cheese, vanilla, cinnamon, sugar, zest, and whiskey. Pour into prepared pans.

Bake in preheated oven for 1 hour to 1 hour 15 minutes, until firm. Let cool, then refrigerate until cold.





prettyskye
Guest



Post Posted: Fri Jun 01, 2007 1:06 am Reply with quote

Pecan Cheesecake

Ingrediants:
2 cups graham cracker crumbs
1/2 cup white sugar
1 teaspoon ground cinnamon
1/2 cup butter, melted
3 (8 ounce) packages cream cheese, softened
1 1/4 cups white sugar
3 eggs
1/2 teaspoon vanilla extract
1/2 cup pecan liqueur
1 cup sour cream
1/4 cup confectioners' sugar
1 teaspoon pecan liqueur
1 cup ground pecans
1/2 cup finely ground graham cracker crumbs
1 1/2 tablespoons white sugar
1/2 teaspoon ground cinnamon
3/4 cup pecan halves

Directions:
Combine 2 cups graham cracker crumbs, 1/2 cup white sugar, 1 teaspoon cinnamon, and melted butter or margarine. Press firmly into the bottom of a 10 inch springform pan.

In a large bowl, blend the cream cheese and 1 1/4 cup white sugar with an electric mixer at medium speed until well blended. Add the eggs, one at a time, blending well. Add vanilla extract. Add 1/2 cup liqueur, and blend for 5 minutes. Pour the filling on top of the crust.

Preheat the oven to 350 degrees F (175 degrees C). Bake for approximately 1 hour. The cake should be golden brown, and will have risen to the top of the pan. Turn off the heat, and let cool in the oven for 2 1/2 hours. When cool, remove the rim of the springform pan.

In a small bowl, mix the sour cream, confectioners' sugar, and 1 teaspoon liqueur together. Spoon onto the top of the cooled cheesecake.

In a small bowl, combine the finely ground pecans, finely ground graham cracker crumbs, 1 1/2 tablespoons white sugar, and cinnamon. Sprinkle the pecan topping on the cheesecake. Carefully press the pecan topping into the sides of the cheesecake. Garnish the top and sides with pecan halves.





prettyskye
Guest



Post Posted: Fri Jun 01, 2007 1:07 am Reply with quote

Philly Cheesecake

Ingrediants:
1 1/2 tablespoons butter
1/2 cup graham cracker crumbs
12 ounces cream cheese
3/4 cup white sugar
4 eggs
2 tablespoons all-purpose flour
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt
2 cups heavy whipping cream

Directions:
Grease an 8 inch springform cake pan thickly with butter. Turn pan on its side, place a few graham cracker crumbs in pan and shake so crumbs stick to sides. Keep turning and add crumbs as needed until sides are well coated. Set pan upright and coat bottom of pan. Put pan into freezer for 30 minutes or refrigerator for 2 hours.

Preheat oven to 300 degrees F (150 degrees C).

With electric beater, mix cream cheese, sugar, egg yokes, flour, vanilla, and salt. Beat thoroughly and then turn mixer to slowest speed and slowly pour in the cream.

Beat the egg whites until stiff but not dry. Add to the above mixture and fold the whites in by hand, lightly but thoroughly. Pour mixture into the crumb-lined pan.

Set pan into shallow pan containing 1 inch hot water and bake at 300 degrees F (150 degrees C) for 1 1/2 hours. Refrigerate for at least 6 hours before serving. Note: You may cover the cake with a layer of strawberries, cherries, etc. but, in my opinion, this cake is very, very good and easily stands on its own. The fruit just distracts from its great flavor and texture.





prettyskye
Guest



Post Posted: Fri Jun 01, 2007 1:09 am Reply with quote

Rhubarb Cheesecake

Ingrediants:
1 cup all-purpose flour
1/4 cup white sugar
1/2 cup butter
3 cups chopped rhubarb
1/2 cup white sugar
1 tablespoon all-purpose flour
2 (8 ounce) packages cream cheese
1/2 cup white sugar
2 eggs
1 cup sour cream
2 tablespoons white sugar
1 teaspoon vanilla extract

Directions:
Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, combine 1 cup flour, 1/4 cup sugar and 1/2 cup butter. Mix until crumbly and pat into the bottom of a 9 inch springform pan.

In a medium bowl, toss together the chopped rhubarb, 1/2 cup sugar and 1 tablespoon flour. Pour onto crust. Bake in preheated oven for 15 minutes. Remove from oven and set aside. Reduce oven temperature to 350 degrees F (175 degrees C).

In a large bowl, beat the cream cheese and 1/2 cup sugar until creamy. Beat in the eggs one at a time. Pour over hot rhubarb in the pan.

Bake in the preheated oven for 30 minutes, or until filling is set. Cover with sour cream topping while still hot.

To make the sour cream topping: In a small bowl, combine 1 cup sour cream, 2 tablespoons sugar and 1 teaspoon vanilla. Mix well and spread on top of cake.





prettyskye
Guest



Post Posted: Fri Jun 01, 2007 1:10 am Reply with quote

Raspberry Mousse Cheesecake

Ingrediants:
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
2 eggs
1/2 teaspoon vanilla extract
1 cup raspberry jam
2 cups frozen whipped topping, thawed
1 (9 inch) graham cracker crust

Directions:
Preheat oven to 325 degrees F (165 degrees C).

In a large bowl combine cream cheese, sugar, eggs, and vanilla. Beat until light and fluffy.

Pour batter into graham cracker pie crust. Bake in the preheated oven for 25 minutes. Allow to cool completely.

For the topping: In a medium bowl, fold the raspberry jam into the whipped topping. Spread over top of cooled cheesecake and refrigerate for approximately 2 hours.





prettyskye
Guest



Post Posted: Fri Jun 01, 2007 1:12 am Reply with quote

Toffee Chunk Cheesecake

Ingrediants:
2 cups vanilla wafer crumbs
6 tablespoons butter, melted
14 ounces individually wrapped caramels, unwrapped
1 cup semisweet chocolate chips
1 (5 ounce) can evaporated milk
3 (1.4 ounce) bars chocolate covered English toffee
4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
4 eggs
2 egg yolks
2 tablespoons all-purpose flour
1/3 cup heavy whipping cream
2 teaspoons vanilla extract
3 (1.4 ounce) bars chocolate covered toffee, chopped

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine wafer crumbs with the melted margarine. Mix well. Press onto the bottom and half-way up the side of 9 inch springform pan. Bake for 10 minutes in preheated oven. Allow to cool.

Increase oven temperature to 400 degrees F (200 degrees C). In a saucepan over low heat, melt the caramels together with the chocolate chips and evaporated milk stir until smooth and pour into crust. Break candy bars into small pieces. Sprinkle over the caramel layer.

Beat cream cheese until smooth. Add sugar and flour; beat until smooth. Add eggs, then yolks, one at a time. Blend in heavy cream and vanilla. Pour over caramel and toffee layers. Wrap outside of pan with foil.

Set in a large pan that has been filled with 1 inch of hot water. Bake at 400 degrees F (200 degrees C) for 15 minutes; reduce oven to 225 degrees F (110 degrees C) and bake 1 hour. Remove from water. Cool to room temperature, then chill overnight in the refrigerator. Top with 3 more Heath Bar candy bars that have been chopped.





prettyskye
Guest



Post Posted: Fri Jun 01, 2007 1:14 am Reply with quote

Sicilian Cheesecake

Ingrediants:
1 1/2 cups crushed chocolate cookies
3 tablespoons butter
2 1/2 cups ricotta cheese
1 cup confectioners' sugar
1 teaspoon vanilla extract
2 tablespoons finely chopped candied lemon and orange peel
2 tablespoons creme de cacao liqueur
2 (1 ounce) squares bittersweet chocolate, grated
1/2 cup heavy cream
1 tablespoon confectioners' sugar, or to taste
2 (1 ounce) squares bittersweet chocolate, grated

Directions:
In a small bowl, mix together the crushed cookies and butter. Press into the bottom of a 9 inch springform pan. Refrigerate while you prepare the filling.

In a medium bowl, beat the ricotta cheese, 1 cup of confectioners' sugar, and vanilla until light and fluffy using an electric mixer. Stir in candied peel and 2 ounces of grated chocolate by hand. Spoon the filling over the chilled crust, and smooth out the top surface. Refrigerate for 6 hours, or overnight.

Just before serving, whip cream with 1 tablespoon of confectioners' sugar until stiff in a small bowl using an electric mixer. Run a knife around the outside edge of the cake, and remove the sides of the pan. Spread the whipped cream over the top of the cake, and sprinkle with remaining grated chocolate. Serve immediately.





prettyskye
Guest



Post Posted: Fri Jun 01, 2007 1:15 am Reply with quote

Rum and Chocolate Cheesecake

Ingrediants:
1 cup ground almonds
1 cup whole wheat flour
2/3 cup margarine
2 (12 ounce) packages firm tofu
1 1/2 cups demerara sugar
7 tablespoons unsweetened cocoa powder
1/4 cup sunflower seed oil
1/2 cup soy milk
1/4 cup dark rum
1 1/2 teaspoons vanilla extract

Directions:
Preheat oven to 325 degrees F (165 degrees C.) In a medium bowl, combine ground almonds and whole wheat flour. Cut in margarine until a dough is formed. Press dough into the bottom and half-way up the sides of a 9 inch springform pan.

In a blender or food processor, crumble the tofu. Add sugar, cocoa, oil, soy milk, rum and vanilla. Process until smooth and creamy. Pour filling into crust.

Bake in the preheated oven for 75 minutes, or until filling is set. Allow to cool on a rack and then chill thoroughly in refrigerator before attempting to remove from the pan.





prettyskye
Guest



Post Posted: Fri Jun 01, 2007 1:17 am Reply with quote

Very Berry Cheesecake

Ingrediants:
40 vanilla wafers, crushed
6 tablespoons butter, melted
2 (8 ounce) packages cream cheese, softened
3/4 cup white sugar
2 tablespoons all-purpose flour
2 teaspoons vanilla extract
1 cup cottage cheese, creamed
1/4 cup cherry brandy
3 eggs
3 1/2 cups fresh blackberries
1 tablespoon cherry brandy
1 tablespoon white sugar

Directions:
In a medium bowl, stir together vanilla wafer crumbs and butter. Press the mixture into the bottom and 1 3/4 inch up the sides of an 8 inch springform pan. Set aside.

In a large bowl, stir together cream cheese, 3/4 cup sugar, flour, and vanilla. Beat with an electric mixer on low speed until smooth. Set aside. Place cottage cheese in a blender or food processor. Blend until smooth. Stir into cream cheese mixture. Stir in the 1/4 cup cherry brandy. Beat in eggs on low speed just till combined. You do not want do incorporate too much air into the batter.

Preheat the oven to 375 degrees F (190 degrees C). Pour half of the cheese mixture into the crust-lined pan. Spread 1 cup of the fruit on top. Top with remaining cheese mixture and 1/2 cup of the fruit. Place in a shallow baking pan in the preheated oven.

Bake for 40 to 45 minutes or till center appears nearly set when shaken. Cool on a wire rack for 15 minutes. Loosen sides. Cool completely on wire rack. Cover and chill for at least 4 hours, or until ready to serve.

For topping, in a medium bowl combine remaining 2 cups fruit, 1 tablespoon cherry brandy, and 1 tablespoon sugar. Cover and chill for up to 2 hours. To serve, cut cheesecake into wedges. Top each serving with fruit topping.





prettyskye
Guest



Post Posted: Fri Jun 01, 2007 1:20 am Reply with quote

German Chocolate Cheesecake

Ingrediants:
1 cup finely crushed Chocolate Wafers
1 cup sugar, divided
3 Tbsp. butter or margarine, melted
3 pkg. (8 oz. each) Cream Cheese, softened
1/4 cup flour
1 pkg. (4 oz.) Sweet Chocolate, melted
2-1/2 tsp. vanilla, divided
4 eggs, divided
1/3 cup canned evaporated milk
1/4 cup (1/2 stick) butter or margarine
1/2 cup Coconut
1/2 cup Chopped Pecans

Directions:
PREHEAT oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springform pan). Mix chocolate wafer crumbs, 2 Tbsp. of the sugar and 3 Tbsp. butter; press firmly onto bottom of pan. Bake 10 min.

BEAT cream cheese, 1/2 cup of the sugar and the flour in large bowl with electric mixer on medium speed until well blended. Add chocolate and 2 tsp. of the vanilla; mix well. Add 3 of the eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.

BAKE 45 to 50 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.

PLACE milk, remaining sugar, the 1/4 cup butter, remaining egg and remaining 1/2 tsp. vanilla in small saucepan; cook on medium-low heat until thickened, stirring constantly. Stir in coconut and pecans. Cool. Spread over cheesecake just before serving. Store leftover cheesecake in refrigerator.





prettyskye
Guest



Post Posted: Fri Jun 01, 2007 1:24 am Reply with quote

Guava Cheesecake

Prep Time: 10 min
Total Time: 3 hr 50 min

Ingrediants:
2 pkg. (8 oz. each) Cream Cheese, softened
1/2 cup guava paste, cut into small pieces
1/4 cup sugar
1/2 tsp. vanilla
2 eggs
1 Graham Pie Crust (6 oz.)

Directions:
PREHEAT oven to 350°F. Beat cream cheese, guava paste, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended.

POUR into crust.

BAKE 40 min. or until center is almost set. Cool. Refrigerate 3 hours or overnight. Store leftover cheesecake in refrigerator.





prettyskye
Guest



Post Posted: Fri Jun 01, 2007 1:26 am Reply with quote

Coffee Praline Cheesecake

Prep Time: 20 min
Total Time: 4 hr 50 min

Ingrediants:
1 cup Pecan Halves, divided
27 Shortbread Cookies, finely crushed (about 2 cups crumbs)
1/4 cup (1/2 stick) margarine or butter, melted
3 pkg. (8 oz. each) Cream Cheese, softened
3/4 cup firmly packed brown sugar
1-1/2 cups Sour Cream
2 tsp. Instant Coffee, divided
1 tsp. vanilla
4 eggs
1 Tbsp. hot water
1 cup butterscotch-flavored topping

Directions:
PREHEAT oven to 350°F. Chop 1/4 cup of the pecans; mix with shortbread crumbs and margarine. Press firmly onto bottom and 1 inch up side of 9-inch springform pan; refrigerate until ready to use. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream, 1 tsp. of the coffee granules and the vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour into crust.

BAKE 1 hour. Turn oven off; leave cheesecake in oven 30 min. Remove cheesecake from oven. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Arrange 12 of the pecan halves around outside edge of cheesecake. Refrigerate at least 3 hours or overnight.

DISSOLVE remaining 1 tsp. coffee granules in hot water just before serving cheesecake. Mix with butterscotch topping in small saucepan; cook on medium-low heat until heated through, stirring frequently. Stir in remaining pecan halves. Spoon over individual servings of cheesecake. Store leftover cheesecake and sauce separately in refrigerator.





prettyskye
Guest



Post Posted: Fri Jun 01, 2007 1:29 am Reply with quote

Heavenly Spring Cheesecake

Prep Time: 20 min
Total Time: 5 hr 10 min

Ingrediants:
32 Ginger Snaps, finely crushed (1-1/4 cups)
15 Chocolate Sandwich Cookies, finely crushed (1-1/4 cups)
34 Wafers, finely crushed (1-1/4 cups)
7-1/2 Honey Grahams, finely crushed (1-1/4 cups)
1/4 cup (1/2 stick) butter or margarine, melted
3/4 cup sugar
3 eggs
3 pkg. (8 oz. each) Cream Cheese, softened
2 Tbsp. fresh lemon juice
1 Tbsp. grated lemon peel
1/4 cup Irish cream liqueur
6 squares Semi-Sweet Baking Chocolate, melted and cooled
1 can (15.25 oz.) crushed pineapple, drained
2 bananas, divided
1-1/2 cups thawed Whipped Topping
1/4 cup Coconut, toasted
12 Walnut Halves
2 Tbsp. maple-flavored or pancake syrup

Directions:
PREHEAT oven to 350°F. Combine cookie crumbs and butter. Press firmly onto bottom of 9-inch springform pan.

BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing just until blended after each addition. Stir in add-ins; pour over crust.

BAKE 45 to 50 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with garnish just before serving. Store leftover cheesecake in refrigerator.

Spider Web Pumpkin Cheesecake

Prep Time: 15 min
Total Time: 5 hr 10 min

Ingrediants:
18 Chocolate Sandwich Cookies, finely crushed (about 1-1/2 cups)
2 Tbsp. butter or margarine, melted
3 pkg. (8 oz. each) Cream Cheese, softened
3/4 cup sugar
1 can (15 oz.) pumpkin
1 Tbsp. pumpkin pie spice
3 eggs
1 cup Sour Cream
1 square Semi-Sweet Baking Chocolate
1 tsp. butter or margarine

Directions:
PREHEAT oven to 350°F if using a silver 9-inch springform pan (or 325°F if using a dark 9-inch nonstick springform pan). Mix cookie crumbs and 2 Tbsp. butter; press firmly onto bottom of pan. Set aside.

BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add pumpkin and pumpkin pie spice; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.

BAKE 50 to 55 min. or until center is almost set; cool slightly. Carefully spread sour cream over top of cheesecake. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.

PLACE chocolate and 1 tsp. butter in small microwaveable bowl. Microwave on MEDIUM (50%) 30 sec.; stir until chocolate is completely melted. Drizzle over cheesecake in spiral pattern. Starting at center of cheesecake, pull a toothpick through lines from center of cheesecake to outside edge of cheesecake to resemble a spider's web. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.





prettyskye
Guest



Post Posted: Fri Jun 01, 2007 1:33 am Reply with quote

Lemon Pudding Cheesecake

Prep Time: 15 min
Total Time: 5 hr 30 min

Ingrediants:
1-1/2 cups crushed Wafers (about 40 wafers)
3/4 cup plus 1 Tbsp. sugar, divided
3 Tbsp. butter or margarine, melted
4 pkg. (8 oz. each)Cream Cheese, softened
2 Tbsp. flour
2 Tbsp. milk
1 cup Sour Cream
4 eggs
2 pkg. (4-serving size each) Lemon Flavor Instant Pudding & Pie Filling
1 cup thawed Strawberry Whipped Topping
2 squares Premium White Baking Chocolate (for making Chocolate Curl garnish)

Directions:
PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix wafer crumbs, 1 Tbsp. of the sugar and the butter; press firmly onto bottom of pan. Bake 10 minutes.

BEAT cream cheese, remaining 3/4 cup sugar, flour and milk in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in dry pudding mixes until well blended.

BAKE 1 hour 5 minutes to 1 hour 15 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool completely. Refrigerate 4 hours or overnight. Meanwhile, prepare chocolate curls from white chocolate. Remove rim of pan when ready to serve. Top cheesecake with whipped topping and chocolate curls just before serving. Store leftover cheesecake in refrigerator.





prettyskye
Guest



Post Posted: Fri Jun 01, 2007 1:42 am Reply with quote

Vegan Tofu Cheesecake

Ingrediants:
1 container Tofutti brand cream cheese alternative
12 oz or one package silken tofu
1/3 cup soy milk
1/3 cup corn starch
1 tsp vanilla
2 tbsp maple syrup (optional)
2/3 cup powdered sugar
1 tbsp lemon juice
3 tsp egg replacer
2 tbsp water
2 tbsp vegetable oil
1 pre-made pie crust

Directions:
Pre-heat oven to 325 degrees.

Mix the egg replacer with the water in a small bowl until smooth and add to blender. Blend together all ingredients, except for oil and crust at medium speed until smooth.

Mixture should be thick and creamy. Slowly incorporate oil by pouring in at low speed.

Pour into pie crust and bake 45-50 minutes or until just barely firm. The cheesecake will not change color or rise up, but don't be afraid to take it out of the oven! Allowing it to cool and refrigerating or freezing slightly before serving will firm it up to the proper texture.

Enjoy your tofu cheesecake! Drizzle with chocolate syrup or garnish with fresh fruit as desired.





prettyskye
Guest



Post Posted: Fri Jun 01, 2007 1:45 am Reply with quote

Cottage Cheesecake

Ingrediants:
CRUST
225g tennis biscuits crumbed
4 Tbls melted margarine or butter
FILLING
500g Lancewood Smooth Cottage Cheese
1 cup Lancewood Crème Fraîche (soured cream)
100g sugar
2 eggs, beaten
1 tsp vanilla
2 Tbls flour
TOPPING
1 cup Lancewood Crème Fraîche (soured cream)
2 Tbls sugar
1 tsp vanilla
Cherries or mint leaves

Directions:
Crust: Mix the biscuit crumbs and margarine together and pat firmly into a spring pan. Place in refrigerator to chill.

Filling: Mix the ingredients and beat well. Carefully pour over the crust and bake in oven at 180°C for 20mins. Remove from oven and turn the heat up to 220° C. Mix the ingredients for the topping and spread carefully over the cheesecake. Return to the hot oven for 5 mins. Remove from the oven and allow to cool (topping sets as it cools). Decorate with strawberry halves and whipped cream use mint leaves around base.





prettyskye
Guest



Post Posted: Fri Jun 01, 2007 1:47 am Reply with quote

American Cheesecake

Ingrediants:
CRUST
1 pkt tennis biscuits crushed
1 tsp ground cinnamon
90ml butter melted
FILLING
2 Tbls gelatine
4 Tbls water
2 x 230g Lancewood Plain Cream Cheese
2 cups Plain Yoghurt
1 tin condensed milk
3 Tbls lime cordial
3/4 cup lemon juice
2 tsp vanilla essence

Directions:
Pre-heat oven to 180 C

Crust: Combine biscuits and cinnamon in food processor and process until crumbs form, add melted butter and stir to combine. Press crumbed mixture onto bottom of a 25-cm spring form tin. Bake for 10 minutes until lightly browned. Cool.

Filling: Sprinkle gelatine over the water and leave it to sponge. Beat the Cream Cheese and Yoghurt with the condensed milk; add the lime and lemon juice and the vanilla essence. Melt the gelatine in microwave for about 30 seconds on high and add it to the mixture. Beat to mix everything thoroughly. Taste and add more lemon if too sweet. Pour filling into prepared crust. Refrigerate.

To Serve: Decorate top with sweetened whipped cream and sprinkle citrus zest over this.





prettyskye
Guest



Post Posted: Fri Jun 01, 2007 1:53 am Reply with quote

Creamy Banana Cheesecake

Ingrediants:
20 vanilla sandwich cream cookies
1/4 cup margarine or butter, melted
3 packages (8 ounces each) cream cheese, softened
2/3 cup sugar
2 tablespoons cornstarch
3 eggs
3/4 cup mashed bananas (about 2)
1/2 cup whipping cream
2 teaspoons vanilla
1/4 fresh peeled pineapple, cut in chunks or 1 can (20 ounces) pineapple chunks, drained
1 pint strawberries, cut into halves
2 tablespoons hot fudge topping
Mint leaves (optional)

Directions:
Preheat oven to 350°F. Place cookies in food processor or blender; process with on/off pulses until finely crushed. Add margarine; process with pulses until blended. Press crumb mixture onto bottom of 10-inch springform pan; refrigerate.

Beat cream cheese in large bowl with electric mixer at medium speed until creamy. Add sugar and cornstarch; beat until blended. Add eggs, one at a time, beating well after each addition. Beat in bananas, whipping cream and vanilla.

Pour cream cheese mixture into prepared crust. Place pan on cookie sheet and bake 15 minutes. Reduce oven temperature to 200°F. Continue baking 75 minutes or until center is almost set. Loosen edge of cheesecake; cool completely on wire rack before removing rim of pan.

Refrigerate cheesecake, uncovered, 6 hours or overnight. Place pineapple and strawberries over top of cake. Allow cheesecake to stand at room temperature 15 minutes before serving. For fudge drizzle, place topping in small resealable freezer bag; seal bag. Microwave on HIGH 20 seconds. Cut off tiny corner of bag; drizzle over fruit. Garnish with mint leaves, if desired.

banana-cheesecake-recipe.jpg" border="0" />



prettyskye
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Post Posted: Fri Jun 01, 2007 1:54 am Reply with quote

Cheesecake Cookie Bars

Ingrediants:
2 packages (18 ounces each) refrigerated chocolate chip cookie dough
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
2 eggs

Directions:
Preheat oven to 350°F. Lightly grease 13X9-inch baking pan. Let both packages of dough stand at room temperature about 15 minutes.

Reserve three-fourths of one package of dough. Press remaining 1-1/4 packages of dough evenly onto bottom of prepared pan.

Combine cream cheese, sugar and eggs in large bowl; beat until well blended and smooth. Spread cream cheese mixture over dough in pan. Break reserved dough into small pieces; sprinkle over cream cheese mixture.

Bake 35 minutes or until center is almost set. Cool completely in pan on wire rack. Store leftovers covered in refrigerator.





prettyskye
Guest



Post Posted: Fri Jun 01, 2007 1:56 am Reply with quote

Sweet Dreams Cheesecake

Ingrediants:
1/4 cup instant oatmeal
1/4cup graham cracker crumbs
1 ta blespoon peanut butter
2 tablespoons canola oil
1 package (8 ounces) fat-free cream cheese, softened and cut into chunks
1/2 cup egg whites
1 egg
1/4 cup frozen apple juice concentrate, thawed
2 tablespoons sugar substitute
1 tablespoon flour
1 tablespoon brown sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla
1 cup mixed chopped frozen berries
Nonstick cooking spray

Directions:
Preheat oven to 350°F. Line 12 large (2-3/4-inch) muffin pan cups with paper or foil baking cups. Place large skillet over medium heat. Add oats; cook and stir 3 to 4 minutesor until lightly browned. Remove from heat. Immediately, stir in graham cracker crumbs, peanut butter and canola oil; mix well. Divide crumb mixture evenly and press into baking cups.

Beat cream cheese, egg whites, egg, apple juice concentrate, sugar substitute, brown sugar, flour, cinnamon and vanilla in large bowl with electric mixer on MEDIUM until smooth and fluffy. Divide batter among cups; top with berries (about 1 tablespoon per muffin cup). Spray tops with cooking spray. Bake 25 to 30 minutes, until edges are golden brown.

Remove from oven to wire rack; cool completely. Store leftovers in freezer.





prettyskye
Guest



Post Posted: Fri Jun 01, 2007 1:58 am Reply with quote

Sweetheart Cheesecake

Ingrediants:
1-1/4 cups chocolate cookie crumbs
1/4 cup butter, melted
2 packages (8 ounces each) cream cheese, softened
1/2 cup plus 1 tablespoon sugar, divided
1 teaspoon vanilla, divided
2 eggs
1 cup sour cream
1 can (21 ounces) cherry pie filling

Directions:
Preheat oven to 350°F.

For crust, combine cookie crumbs and butter until well blended. Press mixture onto bottom of 9-inch springform pan. Bake 8 minutes; cool.

For filling, beat cream cheese, 1/2 cup sugar and 1/2 teaspoon vanilla in medium bowl with electric mixer until well blended. Beat in eggs. Pour into cooled crust; bake about 40 minutes or until center is almost set. Cool.

For topping, combine sour cream, remaining 1 teaspoon sugar and remaining 1/2 teaspoon vanilla in small bowl. Spread evenly over top of cheesecake. Drop teaspoonfuls of sauce from cherry pie filling onto sour cream topping; carefully pull tip of knife or wooden skewer through cherry sauce to form hearts. Cover and refrigerate 3 hours or overnight. Serve remaining cherry pie filling over slices of cheesecake.





prettyskye
Guest



Post Posted: Fri Jun 01, 2007 2:00 am Reply with quote

Passion Fruit Cheesecake

Ingrediants:
CHEESECAKE
Oil for pan
1/2 cup diced fresh ripe mango (about 1/2 mango)
1/2 cup passion fruit juice
1 pound cream cheese, at room temperature
1 cup sugar
2 tablespoons Greek or drained yogurt
1 tablespoon cornstarch
2 large eggs, room temperature
3 large yolks, room temperature
1 teaspoon finely grated lime zest
1 teaspoon fresh lime juice
TOPPING
1 cup passion fruit juice
1 teaspoon fresh lime juice
1 1/2 teaspoons powdered unflavored gelatin
2 tablespoons sugar
Pulp and seeds from a fresh passion fruit
MANGO COULIS
1/4 cup passion fruit juice
1/2 cup diced fresh mango (about 1/2 a mango)
2 tablespoons sugar
1/2 teaspoon fresh lime juice

Directions:
For the cheesecake: Position a rack in the middle of the oven and preheat to 325 degrees F. Brush an 8-inch springform pan with a light coating of canola oil.

Puree the mango and passion fruit juice in a food processor until smooth. Add the cream cheese and continue to process until smooth. Then add the sugar, yogurt, and cornstarch, pulsing to combine. Then add the eggs, lime zest and juice and pulse to combine. Take care not to overmix the batter. Pour batter into the prepared pan.

Bake the cheesecake until the outside of the cake is set but the center is still a little loose, about 45 minutes. Turn the oven off and open the door to let out some heat. Close door and continue to cook the cheesecake in the residual heat in the oven for 20 minutes. This gentle finish minimizes the risk of the dreaded crack in your cheesecake.

Run a knife around the edges and cool to room temperature, about 1 hour. Cover and refrigerate for 1 hour.

Meanwhile make the topping: Put about half of the passion fruit juice and all the lime juice in a medium bowl and sprinkle the gelatin over the surface. Don't stir. Set aside until the gelatin "blooms", about 1 minute. Boil the remaining passion fruit juice and all of the sugar in a small saucepan until the sugar dissolves. Whisk the hot juice into the gelatin mixture until smooth. Refrigerate until just begins to set, about 20 minutes. Stir in the fresh passion fruit pulp and seeds and pour over the top of the cooled cheesecake. Refrigerate for at least 8 hours or overnight.

To make mango coulis: Puree the passion fruit juice, mango, lime juice, and sugar in a food processor.

Bring cheesecake to room temperature 30 minutes before serving. Remove the springform ring. To serve, dip a knife in warm water, wipe dry before slicing each piece. Serve with mango coulis.





prettyskye
Guest



Post Posted: Fri Jun 01, 2007 2:03 am Reply with quote

Chocolate Covered Peanut Butter Cheesecake Pops

Ingrediants:
CHEESECAKE
1 1/2 cups dark brown sugar
1 1/2 pounds cream cheese, at room temperature
1/2 cup heavy cream
3 large eggs
2 large egg yolks
1 tablespoon pure vanilla extract
1 3/4 cups creamy peanut butter
CHOCOLATE
5 tablespoons vegetable shortening
12 ounces semisweet or bittersweet chocolate chips

Directions:
For the cheesecake: Position a rack in the middle of the oven and preheat to 325 degrees F. Line a 8 by 8-inch baking pan with foil letting long flaps overlap on each side. Spray foil with nonstick spray.

Break up the brown sugar to remove all lumps. In a standing mixer with the paddle attachment, beat the cream cheese and sugar on medium speed until very smooth. Add the cream and beat slowly; then add the eggs and vanilla mixing until just combined. Gently stir in peanut butter. Take care not to over beat the mixture; this incorporates too much air and causes the cheesecake to crack.

Pour and evenly spread the batter in the prepared pan. Bake for 15 minutes. Open the oven to release some heat, then lower the temperature to 200 degrees F. Continue to bake the cheesecake until the outside is set but the center is still loose, for about 45 minutes. Turn off the oven, and cool cheesecake in the oven for 45 more minutes. Cover and refrigerate at least 8 hours or overnight.

Lift cheesecake from the pan by lifting up the foil. Transfer to a cutting board. Cut into 1 1/2-inch cubes. Stick a wooden pop stick halfway into each bar and freeze for 1 hour.

Meanwhile, put the shortening and chocolate in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. Remove from the heat and let cool slightly. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue to heat until completely melted, about 1 minute more.)

Dip the pops into the chocolate mixture, and stand on waxed paper to set, about 5 minutes. Serve cool, or freeze up to 2 weeks. If frozen, remove pops from the freezer 30 minutes before serving.





prettyskye
Guest



Post Posted: Fri Jun 01, 2007 2:05 am Reply with quote

Red Pepper Cheesecake

Ingrediants:
1/2 cup ricotta cheese (4 ounces)
1/2 cup cream cheese (4 ounces)
1/4 cup goat cheese (2 ounces)
1 tablespoon sugar
1 egg
Pinch kosher salt
1/2 cup thin strips roasted red bell peppers
4 pitas
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1/4 cup apricot jam
1 to 2 teaspoons hot water

Directions:
Preheat the oven to 350 degrees F.

Wrap the outside of the cheesecake pan with 2 layers of heavy-duty foil. Place the ricotta, cream cheese, and goat cheese in a food processor. Pulse to mix. Add the sugar, egg, and salt and pulse a few times until well mixed. Stir in the red pepper strips.

Pour the cheese mixture into the cheesecake pan. Place the cheesecake pan in a roasting pan. Pour enough hot water in the roasting pan to come halfway up the sides of the cheesecake pan. Bake until the cheesecake is golden at the edges and the center of the cake moves slightly when the pan is gently shaken, about 45 minutes (the cake will become firm when it is cold.)

Transfer the cake to a wire rack to cool for 1 hour. Refrigerate until the cheesecake is cold, at least 3 hours and up to 2 days.

To make the pita chips, preheat the oven to 350 degrees F.

Cut the pitas into 8 triangles each (like a pie). Drizzle the pita with olive oil, and sprinkle with salt and pepper. Bake until crisp and golden, about 12 to 15 minutes.

To serve, combine the jam and the water in a small bowl and stir until the jam is liquefied. Remove the cheesecake from the springform pan. Place on a serving plate. Drizzle the jam mixture over the top of the cheesecake. Serve with the pita chips alongside.





prettyskye
Guest



Post Posted: Fri Jun 01, 2007 2:08 am Reply with quote

Low Carb Cheesecake

Ingrediants:
3 packages (1 and 1/2 lbs) cream cheese (room temperature)
4 eggs (preferably room temperature)
1 and 1/2 teaspoon (1/2 Tablespoon) vanilla
1 and 1/2 teaspoon (1/2 Tablespoon) lemon juice
1 and 1/3 cups worth of artificial sweetener
1/4 cup sour cream
CRUST
1 cup almond meal
2 T melted butter
2 T worth artificial sweetener

Directions:
Heat oven to 375 F.

Combine ingredients for crust, and press into the bottom of a springform pan. Bake for 8-10 minutes, until fragrant and beginning to brown.

Raise oven heat to 400 F., or lower to 350 F if you're using a water bath (see below).

Put cream cheese in mixing bowl, and beat until fluffy. Add other ingredients, scraping the bowl and beaters each time (this is very important), fully incorporating each ingredient. When all ingredients are combine, scrap one more time, beat one more minute, and pour mixture into pan over crust.

Instructions for water bath: Wrap the bottom and sides of the springform pan in foil, put it in a baking pan and pour boiling water around the sides. Bake at 350 for 60-90 minutes, checking often. When the cake is firm to touch but slightly soft in the center, or the center reaches 155 degress F., remove from oven.

Instructions for non-water bath: For this method, you start the cake at a high temperature, and it slowly drops. If you have stoneware, bricks, etc, this allows it to happen at a slower rate, and I get better results in less time. Put the cheesecake on a sheet pan in case of drippage. After putting the cheesecake in the oven at 400 degrees, turn the oven down to 200. Bake for 60-90 minutes, checking often after an hour. When the cake is firm to touch but slightly soft in the center, or the center reaches 155 degrees F., remove from oven.

Chill completely. Top with fruit, if desired.





prettyskye
Guest



Post Posted: Sat Jun 02, 2007 1:33 am Reply with quote

Old Glory Cheesecake Bars

Prep Time: 20 min
Total Time: 3 hr 50 min

Ingrediants:
1-1/2 cups Graham Cracker Crumbs
1/3 cup butter or margarine, melted
3 Tbsp. sugar
3 pkg. (8 oz. each) Cream Cheese, softened
3/4 cup sugar
1 tsp. vanilla
3 eggs
Red, white and blue decorating gels
Red, white and blue sprinkles

Directions:
MIX crumbs, butter and 3 Tbsp. sugar; press onto bottom of 13x9-inch baking pan.

BEAT cream cheese, 3/4 cup sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.

BAKE at 350°F for 30 minutes or until center is almost set. Cool. Refrigerate at least 3 hours or overnight. Remove cheesecake from pan. Cut into bars or star shapes using star-shaped cookie cutter. Decorate with colored gels and sprinkles.





prettyskye
Guest



Post Posted: Sat Jun 02, 2007 1:35 am Reply with quote

Lemonade Cheesecake

Ingredients:
1 pkg. (8 oz.) Fat Free Cream Cheese, softened
1 tsp. Lemonade Flavor Low Calorie Soft Drink Mix
1/4 cup cold fat free milk
1 tub (8 oz.) Whipped Topping, thawed
1 ready-to-use reduced fat graham cracker crumb crust (6 oz. or 9 inch)

Preparation:
BEAT cream cheese and drink mix in large bowl with electric mixer on medium speed until well blended and smooth. Gradually add milk, mixing until well blended. Gently stir in whipped topping. Spoon into crust.

REFRIGERATE 4 hours or until firm. Garnish with fruit, if desired.

Fourth of July Cheesecake

Ingredients:
1-1/2 cups Graham Cracker Crumbs
1/2 cup (1 stick) butter or margarine
1/4 cup granulated sugar
2 pkg. (8 oz. each) Cream Cheese, softened
2 cups powdered sugar
1 tub (8 oz.) Whipped Topping, thawed
Strawberry jam, heated
Blueberries

Preparation:
MIX crumbs, butter and granulated sugar. Press onto bottom of 13x9-inch dish.

BEAT cream cheese and powdered sugar with electric mixer on medium speed until well blended. Gently stir in whipped topping. Spoon cream cheese mixture over crust. Refrigerate 1 hour or overnight.

PRESS star cookie cutter lightly into top of cheesecake. Drizzle warm jam to cover remaining surface of cheesecake. Carefully remove cookie cutter. Arrange blueberries around edge of cheesecake.





prettyskye
Guest



Post Posted: Sat Jun 02, 2007 1:39 am Reply with quote

Easter Cheesecake

Ingredients:
1 pkg. (11.1 oz.) Jello No Bake Real Cheesecake
2 Tbsp. sugar
1/3 cup butter or margarine, melted
1 cup cold milk
1 tub (8 oz.) Whipped Topping, thawed, divided
Assorted fruit, such as blueberries, raspberries, sliced strawberries and kiwi

Preparation:
MIX Crust Mix, sugar and butter in 8-inch springform pan until crumbs are well moistened. Press firmly onto bottom using measuring cup.

BEAT milk and Filling Mix in large bowl with electric mixer on low speed until blended. Beat on medium speed 3 minutes. (Filling will be thick.) Gently stir in 2 cups of the whipped topping. Spoon over crust.

REFRIGERATE at least 2 hours. Remove side of pan. Place on serving platter. Garnish with green spaghetti and candy-coated almonds. Top with remaining whipped topping and fruit just before serving. Store leftover cheesecake in refrigerator.





prettyskye
Guest



Post Posted: Sat Jun 02, 2007 1:41 am Reply with quote

Cherry Cream Cheese Coffeecake

Ingredients:
1-1/2 cups flour
1 cup old-fashioned or quick-cooking oats, uncooked
1 cup sugar, divided
3/4 cup (1-1/2 sticks) butter or margarine
1/2 cup Sour Cream
2 eggs, divided
1/2 tsp. baking soda
1 pkg. (8 oz.) Cream Cheese, softened
1/4 tsp. almond extract
3/4 cup cherry pie filling
1/3 cup Sliced Almonds

Preparation:
MIX flour, oats and 3/4 cup of the sugar in large bowl; cut in butter until mixture resembles coarse crumbs. Reserve 1 cup crumb mixture; set aside.

ADD sour cream, 1 of the eggs and baking soda to remaining crumb mixture; mix well. Spread onto bottom and 2 inches up side of greased 9-inch springform pan.

BEAT cream cheese, remaining 1/4 cup sugar and almond extract in small bowl with electric mixer on medium speed until well blended. Add remaining egg; mix on low speed just until blended. Pour into crust. Top with pie filling. Sprinkle with reserved 1 cup crumb mixture and almonds.

BAKE at 350°F for 50 to 55 minutes or until golden brown. Cool 15 minutes. Remove rim of pan. Serve warm or at room temperature.





prettyskye
Guest



Post Posted: Sat Jun 02, 2007 1:43 am Reply with quote

Velvet Chocolate Cheesecake

Ingredients:
30 Real Chocolate Chip Cookies, divided
1/4 cup (1/2 stick) margarine or butter, melted
1-1/3 cups sugar, divided
2 pkg. (8 oz. each) Cream Cheese, softened
1/3 cup unsweetened cocoa powder
2 eggs
1-1/2 tsp. vanilla, divided
1 cup Sour Cream

Preparation:
CRUSH 20 cookies. Mix cookie crumbs and margarine; press onto bottom of 8-inch springform pan. Stand remaining cookies around side of pan; set aside.

RESERVE 2 Tbsp. sugar. Beat cream cheese in medium bowl with electric mixer on medium speed until creamy; beat in remaining sugar, cocoa, eggs and 1 tsp. vanilla until fluffy. Pour into prepared crust. Cover tops of cookies with band of aluminum foil before baking to avoid overbrowning.

BAKE at 375°F for 50 minutes or until cheesecake is puffed and toothpick inserted 1/2-inch from edge comes out clean; remove from oven.

BLEND reserved sugar, sour cream and remaining vanilla; spread evenly over cheesecake. Return to oven; bake 10 minutes more. Cool completely at room temperature. Refrigerate for 3 hours or overnight. Remove side of pan. Garnish with whipped topping and maraschino cherries, if desired.





prettyskye
Guest



Post Posted: Sat Jun 02, 2007 1:44 am Reply with quote

Company Cheesecake

Ingredients:
1 cup Graham Cracker Crumbs
3 Tbsp. sugar
3 Tbsp. butter or margarine, melted
2 pkg. (8 oz. each) Cream Cheese, softened
2 cups Cottage Cheese
1/2 cup sugar
1/4 cup flour
1 tsp. vanilla
3 eggs

Preparation:
MIX crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake at 325°F for 10 minutes.

INCREASE oven temperature to 450°F.

BEAT cream cheese and cottage cheese in large bowl with electric mixer on medium speed until well blended. Add 1/2 cup sugar, flour and vanilla; mix well. Add eggs, 1 at a time, mixing just until blended after each addition. Pour over crust.

BAKE 15 minutes. Reduce oven temperature to 250°F; continue baking 1 hour. Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.





prettyskye
Guest



Post Posted: Sat Jun 02, 2007 1:46 am Reply with quote

Cookies 'N Cream Cheesecake Squares

Ingredients:
50 Chocolate Sandwich Cookies, divided
1/4 cup (1/2 stick) butter or margarine, melted
4 pkg. (8 oz. each) Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
4 eggs

Preparation:
PLACE 30 of the cookies in food processor container; cover. Process 30 to 45 seconds or until finely ground. Add butter; mix well. Press onto bottom of 13x9-inch baking pan.

MIX cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Chop remaining 20 cookies. Gently stir 1-1/2 cups of the chopped cookies into cream cheese batter. Pour over crust; sprinkle with remaining chopped cookies.

BAKE at 350°F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Cut into squares.





prettyskye
Guest



Post Posted: Sat Jun 02, 2007 1:48 am Reply with quote

Best Cheesecake

Ingredients:
1-3/4 cups Graham Cracker Crumbs
1/3 cup margarine or butter, melted
1-1/4 cups sugar, divided
3 pkg. (8 oz. each) Cream Cheese, softened
2 tsp. vanilla
3 eggs
1 cup Sour Cream
1 can (21 oz.) cherry pie filling (optional)

Preparation:
MIX crumbs, margarine and 1/4 cup sugar in bowl. Press on bottom and 2-1/2-inches up side of 8 or 9-inch springform pan; set aside.

BEAT cream cheese, remaining sugar and vanilla in bowl with electric mixer on high speed until creamy. Beat in eggs, one at a time. Blend in sour cream. Spread in prepared pan.

BAKE at 350°F for 60 to 70 minutes or until center is set. Turn off oven. Leaving door slightly ajar, leave cheesecake in oven 1 hour. Remove from oven; cool completely. Refrigerate 4 hours or overnight. Remove side of pan; top with cherry pie filling.





prettyskye
Guest



Post Posted: Sat Jun 02, 2007 1:49 am Reply with quote

No-Bake Mini Cheesecakes

Ingredients:
1 pkg. (8 oz.) Cream Cheese, softened
1/2 cup sugar
2 cups thawed Whipped Topping
12 Chocolate Sandwich Cookies
Multi-colored sprinkles (optional)

Preparation:
BEAT cream cheese and sugar until well blended. Gently stir in whipped topping.

PLACE cookies on bottom of 12 paper-lined muffin cups.

SPOON cream cheese mixture into muffin cups. Top with multi-colored sprinkles. Refrigerate until ready to serve.





prettyskye
Guest



Post Posted: Sat Jun 02, 2007 1:50 am Reply with quote

Cookies 'N Cream Cheesecake

Ingredients:
1 cup crushed Chocolate Sandwich Cookies (about 12 cookies)
1 Tbsp. butter or margarine, melted
4 pkg. (8 oz. each) Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
4 eggs
20 Chocolate Sandwich Cookies, quartered

Preparation:
MIX crushed cookies and butter; press onto bottom of 9-inch springform pan. Bake at 325°F for 10 minutes if using a silver springform pan. (Bake at 300°F for 10 minutes if using a dark nonstick springform pan.)

BEAT cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Gently stir in quartered cookies. Pour over crust.

BAKE at 325°F for 1 hour or until center is almost set if using a silver springform pan. (Bake at 300°F for 1 hour or until center is almost set is using a dark nonstick springform pan.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Garnish with additional cookies, if desired.





prettyskye
Guest



Post Posted: Sat Jun 02, 2007 1:52 am Reply with quote

Berried Delight

Ingredients:
1-1/2 cups Graham Cracker Crumbs
1/2 cup sugar, divided
1/2 cup (1 stick) butter or margarine, melted
1 pkg. (8 oz.) Cream Cheese, softened
2 Tbsp. milk
1 tub (8 oz.) Whipped Topping, thawed, divided
2 pt. strawberries, hulled, halved
3-1/2 cups cold milk
2 pkg. (4-serving size each) Jello Vanilla Flavor Instant Pudding & Pie Filling

Preparation:
MIX crumbs, 1/4 cup of the sugar and butter in 13x9-inch pan. Press firmly onto bottom of pan. Refrigerate 15 minutes.

BEAT cream cheese, remaining 1/4 cup sugar and 2 tablespoons milk in large bowl with wire whisk until smooth. Gently stir in 1/2 of the whipped topping. Spread over crust. Top with strawberry halves.

POUR 3-1/2 cups cold milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes. Pour over strawberries.

REFRIGERATE 4 hours or until set. Just before serving, spread remaining whipped topping over pudding. Store leftover dessert in refrigerator.





prettyskye
Guest



Post Posted: Sat Jun 02, 2007 1:54 am Reply with quote

Classic Cheesecake

Ingredients:
1-1/2 cups Graham Cracker Crumbs
3 Tbsp. sugar
1/3 cup butter or margarine, melted
4 pkg. (8 oz. each) Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
4 eggs

Preparation:
MIX crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of 9-inch springform pan.

BEAT cream cheese, 1 cup sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.

BAKE at 325°F for 55 minutes or until center is almost set if using a silver springform pan. (Or, bake at 300°F if using a dark nonstick springform pan.) Loosen cake from side of pan; cool before removing side of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.





prettyskye
Guest



Post Posted: Sat Jun 02, 2007 1:56 am Reply with quote

Triple Citrus Cheesecake

Ingredients:
1 cup Graham Cracker Crumbs
1/3 cup firmly packed brown sugar
1/4 cup (1/2 stick) butter or margarine, melted
4 pkg. (8 oz. each) Cream Cheese
1 cup granulated sugar
2 Tbsp. flour
1 tsp. vanilla
4 eggs
1 Tbsp. fresh lemon juice
1 Tbsp. fresh lime juice
1 Tbsp. fresh orange juice
1 tsp. grated lemon peel
1 tsp. grated lime peel
1 tsp. grated orange peel

Preparation:
MIX crumbs, brown sugar and butter; press onto bottom of 9-inch springform pan. Bake at 325°F for 10 minutes if using a silver springform pan. (Bake at 300°F for 10 minutes if using a dark nonstick springform pan.)

BEAT cream cheese, granulated sugar, flour and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Blend in remaining ingredients; pour over crust.

BAKE at 325°F for 1 hour and 5 minutes or until center is almost set if using a silver springform pan. (Bake at 300°F for 1 hour and 5 minutes or until center is almost set if using a dark nonstick springform pan.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.





prettyskye
Guest



Post Posted: Sat Jun 02, 2007 1:58 am Reply with quote

Chocolate Creme Cheesecake

Ingredients:
32 Chocolate Creme Chocolate Sandwich Cookies, divided
4 pkg. (8 oz. each) Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
1 pkg. (8 squares) Semi-Sweet Baking Chocolate, melted, slightly cooled
4 eggs
20 Chocolate Creme Chocolate Sandwich Cookies, quartered

Preparation:
QUARTER 20 of the cookies; set aside. Finely crush remaining 12 cookies; press firmly onto bottom of greased 9-inch springform pan. Bake at 325°F for 10 minutes if using a silver springform pan. (Bake at 300°F for 10 minutes if using a dark nonstick springform pan.)

BEAT cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Gently stir in 1-1/2 cups of the quartered cookies. Pour over crust. Sprinkle with remaining quartered cookies.

BAKE at 325°F for 50 to 60 minutes or until center is almost set if using a silver springform pan. (Bake at 300°F for 50 to 60 minutes or until center is almost set is using a dark nonstick springform pan.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.





prettyskye
Guest



Post Posted: Sat Jun 02, 2007 1:59 am Reply with quote

Cheesecake Bars

Ingredients:
2 pkg. (8 oz. each) Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1-1/2 cups Graham Cracker Crumbs
1/4 cup (1/2 stick) butter or margarine, melted

Preparation:
MIX cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Mix crumbs and butter; press onto bottom of 8- or 9-inch baking pan.

POUR batter over crust.

BAKE at 350°F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Cut into bars.





prettyskye
Guest



Post Posted: Sat Jun 02, 2007 2:00 am Reply with quote

Key Lime Cheesecake

Ingredients:
2 pkg. (8 oz. each) Cream Cheese, softened
1/2 cup sugar
2 Tbsp. fresh lime juice
1 tsp. grated lime peel
1/2 tsp. vanilla
2 eggs
1 Graham Pie Crust (6 oz.)

Preparation:
MIX cream cheese, sugar, juice, peel and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended.

POUR into crust.

BAKE at 350°F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.

Easter Cheesecake

Ingredients:
1 pkg. (8 oz.) Cream Cheese, softened
1/3 cup sugar
1 tub (8 oz.) Whipped Topping, thawed
1 Graham Pie Crust (6 oz.)

Preparation:
BEAT cream cheese and sugar in large bowl with wire whisk or electric mixer until well blended. Gently stir in whipped topping. Spoon into crust.

REFRIGERATE 3 hours or until set. Garnish as desired.





prettyskye
Guest



Post Posted: Sat Jun 02, 2007 2:04 am Reply with quote

Chocolate Bliss Cheesecake

Ingredients:
18 Chocolate Sandwich Cookies, finely crushed (1-1/2 cups)
2 Tbsp. butter or margarine, melted
3 pkg. (8 oz. each) Cream Cheese, softened
3/4 cup sugar
1 tsp. vanilla
3 eggs
1 pkg. (8 squares) Semi-Sweet Baking Chocolate, melted, cooled slightly

Preparation:
HEAT oven to 325°F .

MIX crushed cookies and butter; press onto bottom of 9-inch springform pan.

MIX cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, mixing on low speed just until blended. Blend in melted chocolate. Pour over crust.

BAKE 55 to 60 minutes or until center is almost set. (Bake at 300° for 65 minutes of using a dark nonstick springform pan.) Run knife or metal spatula around side of pan to loosen cake; cool before removing side of pan. Refrigerate 4 hours or overnight.





prettyskye
Guest



Post Posted: Sat Jun 02, 2007 2:06 am Reply with quote

Fluffy White Chocolate Cheesecake

Ingredients:
1 pkg. (8 oz.) Cream Cheese, softened
2 cups cold milk, divided
2 pkg. (4-serving size each) Jello White Chocolate Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) Whipped Topping, thawed
1 Graham Pie Crust (6 oz.)

Preparation:
BEAT cream cheese and 1/2 cup of the milk in large bowl with wire whisk until well blended.

ADD remaining 1-1/2 cups milk and pudding mixes. Beat with wire whisk 1 minute. Gently stir in whipped topping until well blended. Spoon into crust.

REFRIGERATE 4 hours or until set. Garnish with chocolate curls made with Premium White Baking Chocolate. Store leftover pie in refrigerator.





prettyskye
Guest



Post Posted: Sat Jun 02, 2007 2:07 am Reply with quote

Brownie Bottom Cheesecake

Ingredients:
1/2 cup (1 stick) butter or margarine
4 squares Unsweetened Baking Chocolate
2-1/4 cups sugar, divided
5 eggs, divided
1/4 cup milk
2 tsp. vanilla, divided
1 cup flour
1/2 tsp. salt
3 pkg. (8 oz. each) Cream Cheese, softened
1/2 cup Sour Cream

Preparation:
MELT butter and chocolate in 3-quart saucepan on very low heat, stirring constantly; cool. Blend in 1-1/2 cups sugar.

ADD 2 of the eggs, 1 at a time, mixing on low speed after each addition just until blended. Blend in milk and 1 tsp. of the vanilla. Mix flour and salt; add to chocolate mixture, mixing just until blended. Spread evenly into greased and floured 9-inch springform pan. Bake at 325°F for 25 minutes.

MIX cream cheese, remaining 3/4 cup sugar and remaining 1 tsp. vanilla with electric mixer on medium speed until well blended. Add remaining 3 eggs, 1 at a time, mixing on low speed after each addition just until blended. Blend in sour cream; pour over brownie bottom. (Filling will almost come to top of pan.)

BAKE at 325°F for 55 to 60 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Let stand at room temperature 30 minutes before serving.





prettyskye
Guest



Post Posted: Sat Jun 02, 2007 2:09 am Reply with quote

Mini Cheesecake Baskets

Ingredients:
2 pkg. (8 oz. each) Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
12 Wafers
Coconut, tinted green
Small jelly beans
Shoestring licorice

Preparation:
BEAT cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended.

PLACE wafer on bottom of each of 12 paper-lined muffin cups. Pour cream cheese mixture evenly over wafers.

BAKE at 350°F for 20 minutes or until centers are almost set. Cool. Refrigerate at least 2 hours. Top with coconut and jelly beans just before serving. Shape licorice to make basket handles; insert 1 into each cheesecake. Store leftover cheesecakes in refrigerator.





prettyskye
Guest



Post Posted: Sat Jun 02, 2007 2:11 am Reply with quote

Double Layer Pumpkin Cheesecake

Ingredients:
2 pkg. (8 oz. each) Fat Free Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1/2 cup canned pumpkin
1/4 tsp. ground cinnamon
Dash ground nutmeg
1/3 cup Graham Cracker Crumbs
1/2 cup thawed Whipped Topping

Preparation:
MIX cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Do not overbeat after adding eggs. Remove 1 cup batter; stir in pumpkin and spices. Spray 9-inch pie plate with no stick cooking spray; sprinkle bottom with crumbs.

POUR remaining plain batter into crust. Top with pumpkin batter.

BAKE at 325°F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top each serving with 1 Tbsp. of the whipped topping.





prettyskye
Guest



Post Posted: Sat Jun 02, 2007 2:12 am Reply with quote

Double Lemon Cheesecake

Ingredients:
1 cup finely crushed Wafers
3 Tbsp. sugar
3 Tbsp. butter or margarine, melted
3 pkg. (8 oz. each) Cream Cheese, softened
1 cup sugar
3 Tbsp. flour
2 Tbsp. lemon juice
1 Tbsp. grated lemon peel
1/2 tsp. vanilla
4 eggs, divided
3/4 cup sugar
2 Tbsp. cornstarch
1/2 cup water
1/4 cup lemon juice

Preparation:
MIX crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake at 325°F for 10 minutes if using a silver springform pan. (Bake at 300°F for 10 minutes if using a dark nonstick springform pan.)

MIX cream cheese, 1 cup sugar, flour, 2 Tbsp. juice, peel and vanilla with electric mixer on medium speed until well blended. Add 3 eggs and egg white, mixing on low speed just until blended.

SEPARATE 1 of the eggs. Add egg white to cream cheese mixture along with remaining 3 eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.

BAKE at 325°F for 50 to 55 minutes or until center is almost set if using silver springform pan. (Bake at 300°F for 55 minutes or until center is almost set if using a dark nonstick springform pan.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.

MIX 3/4 cup sugar and cornstarch in medium saucepan; gradually stir in water and 1/4 cup juice until well blended. Bring just to boil on medium heat, stirring constantly; cook and stir until clear and thickened. Stir 2 Tbsp. of the hot mixture into egg yolk; return to hot mixture. Cook 1 minute or until thickened, stirring constantly. Cool slightly. Spoon topping over cheesecake; refrigerate until set.





prettyskye
Guest



Post Posted: Sat Jun 02, 2007 2:14 am Reply with quote

Classic New York Cheesecake

Ingredients:
1 cup Graham Cracker Crumbs
3 Tbsp. sugar
3 Tbsp. butter or margarine, melted
5 pkg. (8 oz. each) Cream Cheese, softened
1 cup sugar
3 Tbsp. flour
1 Tbsp. vanilla
1 cup Sour Cream
4 eggs
1 can (21 oz.) cherry pie filling

Preparation:
MIX crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of 9-inch springform pan. Bake at 325°F for 10 minutes. (Bake at 300°F for 10 minutes if using dark nonstick springform pan.)

MIX cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended. Add sour cream, mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.

BAKE at 325°F for 1 hour 10 minutes or until center is almost set if using silver springform pan. (Bake at 300°F for 1 hour 10 minutes or until center is almost set if using dark nonstick springform pan.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with pie filling before serving.





prettyskye
Guest



Post Posted: Sat Jun 02, 2007 2:15 am Reply with quote

White Chocolate Raspberry Swirl Cheesecake

Ingredients:
2 pkg. (8 oz. each) Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
3 squares Premium White Baking Chocolate, melted
1 Pie Crust (6 oz.)
3 Tbsp. raspberry preserves

Preparation:
BEAT cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Stir in white chocolate. Pour into crust.

MICROWAVE preserves in small bowl on HIGH 15 seconds or until melted. Dot top of cheesecake with small spoonfuls of preserves. Cut through batter with knife several times for marble effect.

BAKE at 350°F for 35 to 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.





prettyskye
Guest



Post Posted: Sat Jun 02, 2007 2:17 am Reply with quote

American Berry No-Bake Cheesecake

Ingredients:
2 pkg. (8 oz. each) Cream Cheese, softened
1/3 cup sugar
2 Tbsp. lemon juice (optional)
1 tub (8 oz.) Whipped Topping, thawed, divided
1 Graham Pie Crust (6 oz.)
Strawberry halves
Blueberries

Preparation:
BEAT cream cheese, sugar and lemon juice in large bowl with electric mixer on medium speed until well blended. Gently stir in 2 cups of the whipped topping.

SPOON into crust.

REFRIGERATE 3 hours or until set. Spread remaining whipped topping over cheesecake. Arrange strawberries and blueberries in rows on top of cheesecake to resemble flag. (Or, arrange fruit in other desired design on top of cheesecake.) Store leftover cheesecake in refrigerator.





prettyskye
Guest



Post Posted: Sat Jun 02, 2007 2:18 am Reply with quote

Chocolate Lover's Cheesecake

Ingredients:
2 pkg. (8 oz. each) Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
4 squares Semi-Sweet Baking Chocolate, melted, slightly cooled
1 Pie Crust (6 oz.)

Preparation:
MIX cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Stir in melted chocolate.

POUR into crust.

BAKE at 350°F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.





prettyskye
Guest



Post Posted: Sat Jun 02, 2007 2:23 am Reply with quote

S'Mores Cheesecake Squares

Ingredients:
18 Honey Grahams, divided
1/3 cup butter or margarine, melted
1-1/4 cups sugar
4 pkg. (8 oz. each) Cream Cheese, softened
1 tsp. vanilla
4 eggs
6 bars (1.55 oz. each) milk chocolate candy bar, coarsely chopped, divided
1 cup Miniature Marshmallows

Preparation:
CRUSH 14 of the graham crackers, measuring about 2 cups crumbs. Coarsely chop remaining 4 graham crackers; set aside.

MIX graham cracker crumbs, butter and 1/4 cup of the sugar. Press onto bottom of 13x9-inch baking pan.

BEAT cream cheese, remaining 1 cup sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until just blended. Stir in 1/2 of the chopped candy. Pour over crust. Sprinkle with remaining candy, marshmallows and chopped graham crackers.

BAKE at 350°F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Cut into squares.





prettyskye
Guest



Post Posted: Sat Jun 02, 2007 2:25 am Reply with quote

Cheesecake

Ingredients:
2 pkg. (8 oz. each) Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1 Graham Pie Crust (6 oz.)

Preparation:
MIX cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended.

POUR into crust.

BAKE at 325°F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Store leftover cheesecake in refrigerator.





prettyskye
Guest



Post Posted: Sat Jun 02, 2007 2:26 am Reply with quote

Boston Cream Cheesecake

Ingredients:
1 pkg. (1-layer size) yellow cake mix
3 pkg. (8 oz. each) Cream Cheese, softened
3/4 cup granulated sugar
2 tsp. vanilla, divided
3 eggs
3/4 cup Sour Cream
2 squares Unsweetened Baking Chocolate
3 Tbsp. milk
2 Tbsp. butter or margarine
1 cup powdered sugar

Preparation:
GREASE bottom of 9-inch springform pan. Prepare cake mix as directed on package; pour batter evenly into springform pan. Bake at 325°F for 25 minutes if using a silver springform pan. (Bake at 300°F for 20 minutes if using a dark nonstick springform pan.) Cool.

BEAT cream cheese, granulated sugar and 1 tsp. of the vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Blend in sour cream; pour over cake layer.

BAKE at 325°F for 40 to 45 minutes or until center is almost set if using a silver springform pan. (Bake at 300°F for 40 to 45 minutes or until center is almost set if using a dark nonstick springform pan.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.

PLACE chocolate, milk and butter in medium microwavable bowl. Microwave on HIGH 2 minutes or until butter is melted, stirring after 1 minute. Stir until chocolate is completely melted. Add powdered sugar and remaining 1 tsp. vanilla; mix well. Spread over cooled cheesecake. Refrigerate 4 hours or overnight.





prettyskye
Guest



Post Posted: Sat Jun 02, 2007 2:29 am Reply with quote

Turtle Cheesecake

INGREDIENTS:
2 cups vanilla wafer crumbs
6 tablespoons unsalted butter
14 ounces individually wrapped caramels, unwrapped
1 (5 ounce) can evaporated milk
1 cup chopped pecans
3 (8 ounce) packages cream cheese
1/2 cup white sugar
1 1/2 teaspoons vanilla extract
2 eggs
1/2 cup semisweet chocolate chips

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Butter one 9 inch springform pan.

Toast the pecans at 350 degrees F (175 degrees C) for 6 minutes. Remove pecans and set aside. Leave oven at 350 degrees C (175 degrees C). In a small saucepan, melt the unsalted butter.

Combine vanilla wafer crumbs with the melted butter then press into the bottom of the prepared springform pan. Place the pan onto a cookie sheet and bake for 10 minutes at 350 degrees F (175 degrees C). Remove and allow to cool.

In a double boiler, or a bowl set over barely simmering water, melt the caramels in the evaporated milk. Stir until smooth. Pour this over the cooled crust. Sprinkle the nuts over the top.

In a bowl, combine the cheese, sugar, and vanilla and beat until smooth, scraping down the bowl several times. Add the eggs, one at a time and beat until smooth. Melt the chocolate chips in the double boiler and mix into the cheese mixture. Pour the batter over the caramel layer.

Bake at 350 degrees F (175 degrees C) for 40 minutes or until barely set. Chill over night in the refrigerator before serving.