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Aloha Cheesecake
Cherry Cheesecake Muffins
Coconut Macaroon Cheesecake
Creamy Baked Chocolate Cheesecake
Easy Cherry Cheesecake
Fluffy Cheesecake Dessert
Irish Coffee Cheesecake
Mini Cheesecake Baskets
Pumpkin Swirl Cheesecake (Light)
Pumpkin Swirl Cheesecake
Wave Your Flag Cheesecake
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Cheesecake Recipes
1 qt. strawberries, divided
1 1/2 c. boiling water
2 pkg. (4 serving) gelatin, red
1 cup cold water
Ice cubes
1 pkg. pound cake, cut into pieces
1 1/3 c. blueberries,divided
2 pkg. cream cheese, soft
1/4 c. sugar
1 tub Cool Whip
Slice 1 cup strawberries. halve remaining strawberries. Stir boiling water into Jello until dissolved.
Add ice to cold water to make 2 cups.
add to Jello; stir until ice is melted. Refrigerate 5 min. or until thickened.
Cover bottom of 13x9" pan with cake. Stir sliced strawberries and 1 cup bludberries into Jello; pour over cake.
Refrigerate 4 hours or until set.
Beat cream cheese and sugar in large bowl with whisk until blended; gently stir in Cool Whip. Spread over Jello. Top with strawberry halves and blueberries.
Store in refrigerator. Source: Kraft Foods
1 box moist white cake mix
8 ounces cream cheese, softened
1/2 cup sour cream
2 eggs
1/4 cup plus 1/2 cup sugar
2 cups graham cracker crumbs (crushed with rolling pin)
6 tablespoons butter, melted
1/4 cup cherry preserves
Cheese Filling:
8 ounces cream cheese, softened
1/4 cup sugar
1 egg
1/2 teaspoon freshly-squeezed lemon juice
Lightly grease a 12-cup muffin pan and set aside. Preheat oven to 350°F.
To make the batter, in a large mixing bowl, combine cake mix, softened cream cheese, sour cream, eggs, and 1/4 cup sugar. Beat on medium speed for 3 minutes.
To make the crust, combine graham cracker crumbs, 1/2 cup sugar, and melted butter in a small bowl. Set aside.
In a smaller mixing bowl, beat together all ingredients for cheese filling until smooth. Set aside.
Divide half of the graham cracker mixture among the 12 muffin cups and lightly press into bottoms. Fill cups all the way to the top with muffin batter. Place 1 teaspoon of cherry preserves on top of muffin batter and with a teaspoon, lightly cut preserves into batter.
With the back of a spoon dipped in water to keep from sticking, indent the batter and top with a dollop of filling to cover the cherry preserves. Sprinkle remaining graham cracker mixture over the top of muffins. Bake for 25 to 30 minutes. Let cool 10 minutes before removing muffins from pan.
Recipe courtesy Sandra Lee, Food Network - ref:09/17/05
2 8z pkg. cream cheese, soft
2 eggs
½ c. sugar
12 choc. sandwich cookies
½ tsp. vanilla Thin licorice whips
Mix cream cheese, sugar and vanilla with electric mixer on med. speed until well blended. Add eggs; mix until blended. Place cookies on bottom of each 12 paper-lined muffin cups. Pour cream cheese mixture into muffin cups. Bake 15 350° for 20 min. or until centers are almost set. Cool. Refrigerate until ready to serve. Top with tinted coconut and jelly beans, or fresh fruit. Shape licorice to make basket handles.
Kathy's Kitchen - ref:04/04/04
22 crisp oatmeal cookies
3 tablespoons cold unsalted butter, cut into small pieces
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
3 8-ounce packages cream cheese, softened
1 cup packed brown sugar
4 eggs
3 tablespoons coffee liqueur or milk
1/2 teaspoon vanilla
2 tablespoons instant espresso coffee powder
1/3 cup Irish whiskey or milk
1 teaspoon instant espresso coffee powder
1 teaspoon granulated sugar
1 tablespoon whipping cream
1-1/2 cups whipping cream
2 tablespoons granulated sugar
Chocolate coffee beans or mocha beans
For Crust:
Lightly butter a 9-inch springform pan. Set aside. In a food processor bowl, process cookies until finely crushed (should have 2 cups crumbs). Add butter, the 1 tablespoon brown sugar and the cinnamon; process untilmixture is combined. (Or crush cookies in a plastic bag with a rolling pin. In a bowl, combine cookie crumbs with the1 tablespoon brown sugar and the cinnamon. Using a pastry blender, cut in the butter until mixture is well mixed.) Press the crust mixture onto the bottom and 1-1/2 inches up the side of the prepared pan. Bake in a 375°F. oven for 8 minutes or until firm. Cool completely on a wire rack.
For Filling:
In a large bowl, beat cream cheese and the 1 cup brown sugar with electric mixer until wellcombined. Add eggs all at once and beat on low speed until just combined. Stir in liqueur or milk and vanilla. Dissolve the 2 tablespoons espresso coffee powder in Irish whiskey or milk. Add to cream cheese mixture; stir until just combined. Pour into cooled crust. Bake in a 350°F. oven about 50 minutes or until center appears nearly set when you shake it. Remove from oven. Cool 15 minutes. Loosen crust from side of pan. Cool 30 minutes more; remove side of pan. Cool 1 hour.Cover and chill at least 6 hours.
For Topping:
Dissolve the 1 teaspoon espresso coffee powder and the 1 teaspoon granulated sugar in the 1 tablespoonwhipping cream. In a medium bowl, beat the 1-1/2 cups whipping cream with the 2 tablespoons granulated sugar untilstiff peaks form (peaks stand straight). Fold in espresso mixture. Spread on top of chilled cheesecake. Garnishwith chocolate coffee beans. Let stand at room temperature for 15 minutes before serving. Makes 12 to 16 servings Source: Midwest Living - ref:05/06/04
1 cup vanilla wafer crumbs
1/4 cup margarine, melted
16 oz cream cheese, softened
1/3 cup sugar
2 tablespoon milk
2 each large eggs
1/2 cup macadamia nuts, toasted
8 1/2 oz crushed pineapple, drained
1 each med kiwi peeled, sliced
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. Thanks to my Cyberfriend Terry - ref: 08/02/98
Creamy Baked Chocolate Cheesecake
1 ½ c. graham cracker crumbs
1 can chocolate condensed milk
½ c. sugar
3 eggs
1/3 c. margarine
3 tbl. cornstarch
2-8z pack. cream cheese, softened
Preheat oven to 350°F.
Combine crumbs, sugar and margarine;
press firmly on bottom of 9" springform pan.
In mixer bowl, beat cheese until fluffy.
Gradually beat in milk until smooth.
Add eggs and cornstarch; mix well.
Pour into prepared pan.
Bake 55 min. or until center is set
From Kathy's Kookbook - ref:12/27/98
1-9" baked pastry shell
1/3 c. lemon juice
1-8z package cream cheese
1 tsp. vanilla
1-14z can condensed milk
1 can cherry pie filling
In large mixer bowl, beat cheese until fluffy.
Gradually beat in sweetened condensed milk until smooth.
Stir in lemon juice and vanilla.
Pour into prepared pastry shell.
Chill 3 hours or until set.
Spoon pie filling on top of pie.
Serve with Cool Whip or Real Whipped Cream.
Kathy's Kookbook - ref:2/14/99
2 c. vanilla wafer crumbs
1/4 c. marg., melted
8 oz cream cheese
3/4 c. sugar
1 tsp. vanilla
3 eggs
1 c. canned pumpkin
3/4 tsp. cinnamon
1/4 tsp. nutmeg
Combine crumbs and marg.
Press onto bottom and sides of 9" springform pan.
Combine cheese, 1/2 c. sugar and vanilla,
mixing at med. speed on electric mixer until well blended.
Add eggs, one at a time, mixing well after each addition.
Reserve 1 c. cheese mixture;
add pumpkin, remaining sugar and spices
to remaining cheese mixture.
Mix well.
Layer half of pumpkin mixture and half
of cheese mixture over crust; repeat layers.
Cut through batter with knife several times for marble effect.
Bake at 350° 55 min.
Loosen cake from rim of pan;
cool before removing rim of pan.
Chill.
From Kathy's Kookbook - ref:10/25/98
1 c. flaked coconut, toasted
1/4 tsp. almond extract
½ c. ground pecans
3 eggs
2 tbl. marg., melted
1 egg white
3-8z pkg. cream cheese, soft
½ tsp. vanilla
½ c. sugar
1/3 c. sugar
½ tsp. vanilla
2/3 c. flaked coconut, toasted
In a small bowl combine 1 c. coconut,
pecans, and melted margarine.
Press into the bottom of 9" spring form pan.
Set aside.
In a large mixer bowl beat cream cheese
with a an electric mixer on low;
gradually add the ½ c. sugar,
first ½ tsp. vanilla and almond extract.
Beat till fluffy.
Add the 3 whole eggs; beat on low speed just till combined.
Pour into crust-lined pan.
Bake in 350°F oven for 35 min.
(Cheesecake will not be completely done at this point).
Meanwhile, in a small mixing bowl beat egg white
and remaining vanilla till soft peaks form;
gradually beat in the 1/3 c. sugar till stiff peaks form;
*fold in the 2/3 c. coconut.
Carefully spread atop partially baked cheesecake.
Return to oven and bake 20 min. more.
Cool on wire rack for 15 min.
Loosen sides of cheesecake from pan.
Cool 30 min. more; remove sides of pan. Cool completely.
Cover and chill at least 4 hours before serving.
Kathy's Kitchen - ref:3/11/00
PUMPKIN SWIRL CHEESECAKE (LIGHT)
1 (9-inch) Pastry Crust (see recipe)
3/4 cup fat-free sweetened condensed milk,divided
1 (8-ounce) block fat-free cream cheese, softened
4 ounces block-style 1/3-less-fat cream cheese, softened
1 tablespoon vanilla extract
1/4 teaspoon salt
2 large eggs, divided
1 large egg white
2/3 cup canned unsweetened pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
Prepare and bake the Pastry Crust in a 9-inch
round removable-bottom tart pan.
Cool crust completely on a wire rack.
Preheat oven to 300° F.
Combine 1/2 cup condensed milk and
the cream cheeses in a medium bowl;
beat at medium speed of a mixer until smooth.
Add vanilla, salt, 1 egg, and egg white; beat until combined.
Spoon 1/2 cup cream cheese mixture into a small bowl;
add 1/4 cup condensed milk, 1 egg, pumpkin, cinnamon,
ginger, and allspice, stirring well with a whisk.
Pour remaining cream cheese mixture into prepared crust.
Pour pumpkin mixture over cream cheese mixture;
swirl together using a knife.
Bake at 300°F. for 50 minutes.
Turn oven off; cool tart in closed oven 45 minutes.
Remove from oven; cool completely on a wire rack.
Cover; chill.
Cooking Light Magazine - ref:11/11/00