Kathy's Recipe Korner
CHEESECAKE ARCHIVES

(Please click on icon to see recipe instructions)

Aloha Cheesecake
spacercake Banana Nut Cheesecake
spacercake California Pumpkin Cheesecake
spacercheeCheesecake Trifle with Berry Sauce
Cherry Cheesecake Muffins
spacercherry Cherry Chocolate Cheesecake
spacercheesecake Chocolate-Irish Cream Cheesecake
spacercheesecake Chocolate & Peanut Butter Cheesecake Bars
Coconut Macaroon Cheesecake
Creamy Baked Chocolate Cheesecake
spacercheese Creamy Mango Cheesecake
Easy Cherry Cheesecake
spacercheese Eggnog Cheesecake
Fluffy Cheesecake Dessert
Fresh Fruit Cheese Pie
spacercheese Honey Ricotta Cheesecake
spacecheesecake Impossible Pumpkin Cheesecake
spacecheesecake Impossibly Easy Grasshopper Cheesecake
Irish Coffee Cheesecake
spcake
Macadamia Cheesecake
Mini Cheesecake Baskets
spacecheesecake No Bake Chocolate Cheesecake
spache No-Bake Strawberry Bottom Cheesecake
spacercheese Philadelphia Key Lime Cheesecake
spachePumpkin Cheesecake
spacercake Pumpkin-Cream Cheese Pie
spacercake Pumpkin Marble Cheesecake
Pumpkin Swirl Cheesecake (Light)
Pumpkin Swirl Cheesecake
spachee Raspberry Ribbon Cheesecake
spachee Red, White and Blue Cheesecakenew
spachee Sensational Double Layer Pumpkin Pie
spacercheesecake Wave Your Flag Cheesecake

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Cheesecake Recipes

California Pumpkin Cheesecake

2 tsp. butter
8 graham crackers, crushed
2 ½# low-fat ricotta cheese
1 large egg white
1 tsp. canola oil
1 tsp. nonfat dry milk
3 tbl. flour
2 tsp. cinnamon
1/4 tsp. cloves
1 tsp. ginger
14z condensed skimmed milk
1 tbl. vanilla
16z pumpkin

Preheat the oven 400°F. Spread the butter evenly over the bottom and sides of a 9" springform pan.
Add the crumbs and rotate the prepared pan to evenly coat the entire inner surface with the crumbs.
Set aside. Combine the remaining ingredients in blender and blend until satin smooth.
Pour the mixture into the prepared crust and bake for 15 min.
Reduce the oven temp. to 275°F. and bake 1 1/4 hours. Turn off the heat, but leave the cake in the oven to cool.
Remove from the oven, cover, and refrigerate before serving.

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Pumpkin Cheesecake

Crust:
1 ½ graham cracker crumbs
1/3 c. marg., melted
1/4 c. sugar
Cheesecake:
3 8z pkg. cream cheese, soft.
1 c. gran. sugar
1/4 c. brown sugar
2 eggs
1 3/4 c. pumpkin
2/3 c. evap. milk
2 tbl. cornstarch
1 1/4 tsp. cinnamon
½ tsp. nutmeg
Topping:
2 c. sour cream, room temp.
1/3 c. gran. sugar
1 tsp. vanilla

For Crust:
Combine crumbs, marg., and sugar in med. bowl. Press onto bottom and 1" up side of 9" springform pan.
Bake in 350°F oven for 6-8 min. Do not allow to brown. Cool on wire rack for 10 min.
For Cheesecake:
Beat cream cheese, sugar and brown sugar in large mixer bowl until fluffy.
Beat in eggs, pumpkin and evap. milk. Add cornstarch, cinnamon and nutmeg; beat well.
Pour into crust. Bake at 350°F for 55-60 min. until edge is set but center still moves slightly.
For Topping:
Combine sour cream, gran. sugar and vanilla in small bowl.
Spread over surface of warm cheesecake. Bake at 350°F. for 5 min. cool on wore rack.
Chill for several hours. Remove side of springform pan.

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Pumpkin Marble Cheesecake

1 ½ cups gingersnap crumbs
½ cup finely chopped pecans
1/3 cup margarine, melted
16 ounces cream cheese, softened
3/4 cup sugar
1 teaspoon vanilla
3 eggs 1 cup canned pumpkin
3/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg

Combine crumbs, pecans and margarine; press onto bottom and 1 ½-inches up sides of 9-inch springform pan.
Bake at 350°F., 10 minutes. Combine cream cheese, ½ c sugar and vanilla, mixing at medium speed on electric mixer
until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1 c batter, chill.
Add remaining sugar, pumpkin and spices to remaining batter; mix well.
Alternately layer pumpkin and cream cheese batters over crust.
Cut through batters with knife several times for marble effect. Bake at 350° F., 55 minutes.
Loosen cake from rim of pan; cool before removing rim of pan. Chill.

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Pumpkin-Cream Cheese Pie

1 cup sugar
3 tablespoons all-purpose flour
1-8oz plus 1-3 oz cream cheese, softened
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
3 eggs
1 can (15 ounces) pumpkin
1 tablespoon milk

Heat oven to 375°F. Prepare and bake Pecan Shortbread Cookie Crust; cool.
Beat sugar, flour and cream cheeses in large bowl with electric mixer on low speed until smooth;
reserve ½ cup. Add remaining ingredients except milk. Beat on medium speed, scraping bowl constantly, until smooth.
Pour into crust. Stir milk into reserved cream cheese mixture. Spoon over pumpkin mixture.
Cut through cream cheese and pumpkin mixtures with knife in S-shaped curves in one continuous motion.
Turn pie plate one-fourth turn and repeat. Cover edge of crust with 2- to 3-inch strip of aluminum foil
to prevent excessive browning. Remove foil during last 15 minutes of baking.
Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 30 minutes.
Cover loosely and refrigerate at least 4 hours but no longer than 48 hours.

Pecan Shortbread Cookie Crust:
1 ½ cups packed crushed shortbread cookies with pecans (16 cookies)
3 tablespoons stick marg. or butter*, melted
3 tablespoons all-purpose flour

Mix all ingredients. Press firmly on bottom and up side of ungreased glass pie plate, 9x1 1/4 inches.
Bake about 12 minutes or until light brown *Spreads with at least 65% vegetable oil can be substituted.

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Sensational Double Layer Pumpkin Pie

1 3z pkg. cream cheese
2 pkg. instant vanilla pudding (4z)
1 cup + 1 tbls. cold half and half
1 16z can pumpkin
1 tbl. sugar
1 tsp. cinnamon
1 1/2 c. Cool Whip
1/2 tsp. ginger
1 graham cracker crust
1/2 tsp. cloves

Mix cream cheese, 1 tbl. half and half & sugar with wire whisk until smooth.
Gently stir in whipped topping. Spread on bottom of crust.
Pour 1 c. half and half into mixing bowl. Add pudding mix.
Beat with wire whisk until will blended. 1-2 min. Let stand 3 min.
Stir in pumpkin and spices; mix well. Spread over cream cheese layer.
Refrigerate at least 2 hours. Garnish with additional whipped topping and nuts as desired.

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Macadamia Cheesecake

1-1/3 cups finely crushed vanilla wafers (about 35)
1/2 cup flaked coconut
1/2 cup finely chopped, toasted macadamia nuts
1/3 cup butter or margarine, melted
2 8-ounce packages cream cheese, softened
1 8-ounce tub cream cheese with pineapple
1 cup sugar
2 teaspoons vanilla
1 teaspoon lemon juice
2 eggs
1 egg yolk
1/3 cup finely chopped, toasted macadamia nuts
Toasted coconut Sliced carambola (star fruit) (optional)

For crust, in a mixing bowl combine crushed wafers, 1/2 cup coconut, the 1/2 cup nuts, and melted butter or margarine. Press mixture evenly on the bottom and 1 inch up the sides of a 9-inch springform pan. Set aside.
For filling, in a large mixing bowl beat cream cheeses with an electric mixer on high speed until smooth. Add sugar, beating on medium to high speed until well combined. Beat in vanilla and lemon juice. Add whole eggs and egg yolk all at once. Beat on low speed just until combined. Stir in the 1/3 cups nuts.
Pour filling into the crust-lined pan. Place the pan on a shallow baking pan on the oven rack. Bake in a 350 degree F oven for 45 to 50 minutes or until the center appears nearly set when shaken.
Remove springform pan from baking pan. Cool on a rack for 15 minutes. Use a small metal spatula to loosen crust from side of pan. Cool 30 minutes more. Remove sides of pan. Cool 1 hour; cover and chill at least 4 hours. Sprinkle with toasted coconut. If desired, top with several carambola slices. Makes 12 servings.
Make-Ahead Tip: Up to 1 day ahead, make and bake cheesecake. Cool as directed, cover, and chill. To serve, top with coconut and carambola slices if desired.
Source: Better Homes and Gardens

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Creamy Mango Cheesecake

1 1/4 cups oatmeal
3 tbs sunflower margarine
2 tbs clear honey
1 large ripe mango
1 1/4 cups low fat cream cheese
2/3 cup low fat plain yogurt
finely grated rind of 1 small lime
3 tbs apple juice
4 tbs powdered gelatin
fresh mango and lime slices to decorate

Preheat the oven to 400°F. Mix together the oatmeal, margarine, and honey.
Press the mixture into the base of an 8-in. loose-bottomed cake pan. Bake for 12 - 15 minutes, until lightly browned. Cool.

Peel, pit, and roughly chop the mango. Place the chopped mango, cheese, yogurt, and lime rind in a food processor and process until smooth. Heat the apple juice until boiling, sprinkle the gelatin over it, stir to dissolve, then stir into cheese mixture.

Pour the cheese mixture into the pan and chill until set, then turn out onto a serving plate. Decorate the top with mango and lime slices.

Remember to remove the apple juice from the heat before you sprinkle over the powdered gelatin - it should be hot, but not simmering or boiling. Serves 4. Source: Bella

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No Bake Chocolate Cheesecake

1 1/2 cups semisweet chocolate chips
1 pkg. ( 8oz.) cream cheese, softened
1 pkg. ( 3oz.) cream cheese, softened
1/2 cup sugar
1/4 cup butter or margarine, softened
2 cups cool whip, thawed
8-inch ready made graham cracker crust

Microwave Directions: Place chocolate chips in microwave safe
bowl. Microwave on high for 1 to 1-1/2 minutes or until chips are
melted and is smooth when stirred. Set aside to cool. In large
mixer bowl beat cream cheese, sugar and butter until smooth.
On low speed blend in melted chocolate. Fold in cool whip until
blended; spoon into crust. Cover; chill until firm. Garnish as desired.
Serves 8
. Source: Marla

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Honey Ricotta Cheesecake

8 ounces purchased biscotti
6 tablespoons (3/4 stick) unsalted butter, melted
1 (12-ounce) container fresh whole milk ricotta, drained
2 (8-ounce) packages cream cheese, room temperature
3/4 cup sugar
1/4 cup orange blossom or clover honey
1 tablespoon orange zest
4 large eggs

Preheat the oven to 350°F.
Wrap the outside of a 9-inch springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil. Finely grind the biscotti in a food processor. Add the melted butter and process until the crumbs are moistened. Press the crumb mixture over the bottom (not the sides) of the prepared pan. Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack.

Blend the ricotta in a clean food processor until smooth. Add the cream cheese and sugar and blend well, stopping the machine occasionally and scraping down the sides of the work bowl. Blend in the honey and orange zest. Add the eggs and pulse just until blended.

Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the cheesecake is golden and the center of the cake moves slightly when the pan is gently shaken, about 1 hour and 5 minutes (the cake will become firm when it is cold).

Transfer the cake to a rack and cool 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days. Cut the cake into wedges and serve. Source: Giada De Laurentis

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Fresh Fruit Cheese Pie

1 9" baked pastry shell
1/3 c. lemon juice
1 8z package cream cheese
1 tsp. vanilla
1 14z can Condensed Milk
Fresh or canned fruit

In large mixer bowl, beat cheese until fluffy.
Gradually beat in sweetened condensed mill until smooth.
Stir in lemon juice and vanilla. Pour into prepared pastry shell.
Chill 3 hours or until set. Arrange fruit on top of pie.
Just before serving brush with corn syrup, if desired.

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Philadelphia Key Lime Cheesecake

2 pkg. (8 oz. each) cream cheese , softened
½ cup sugar
2 Tbsp. fresh lime juice
1 tsp. grated lime peel
½ tsp. vanilla 2 eggs
1 graham cracker crumb crust (6 oz. or 9 in.)
COOL WHIP Whipped Topping , thawed
Lime slices

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. Garnish with COOL WHIP Whipped Topping and lime slices.

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Eggnog Cheesecake

1/4 cup butter, melted
1 1/4 cups vanilla wafer crumbs
1/4 cup white sugar
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
3 eggs
1/4 cup dark rum
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1 tablespoon cornstarch
1 cup water
2 tablespoons butter, melted
1/3 cup packed light brown sugar
2 tablespoons dark rum
1/2 cup chopped pecans

Preheat oven to 300°F.
Combine 1/4 cup butter or margarine, wafer crumbs, and white sugar. Press firmly on the bottom of a 9 inch springform pan.
In a large bowl, beat the cream cheese until fluffy. Gradually beat in the sweetened condensed milk until smooth. Add eggs. Mix well. Stir in 1/4 cup rum, vanilla extract, and nutmeg. Pour into the prepared pan.
Bake at 300°F for 40 to 50 minutes, or until the cake springs back when lightly touched. Cool. Chill.
To Make The Pecan Caramel Sauce: In a small bowl, dissolve the cornstarch in the cup of water. In a medium saucepan, melt the 2 tablespoons butter or margarine. Stir in the brown sugar and cornstarch mixture. Bring to a boil, stirring constantly. Reduce heat, and simmer for 10 minutes. Remove from heat. Add the 2 tablespoons dark rum. Cool. Just before serving stir the pecans into the sauce.
Remove the sides of the springform pan from the cheesecake . Serve with the sauce. Makes 1 - 9 inch cheesecake

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Impossible Pumpkin Cheesecake

1 can (15 oz) pumpkin (not pumpkin pie mix)
1 package (8 oz) cream cheese, cut into 16 pieces, softened
1/4 teaspoon vanilla
3 eggs
3/4 cup sugar
1/2 cup Original Bisquick® mix
1 1/2 teaspoons pumpkin pie spice
1 cup caramel topping, if desired
Pecan halves, if desired

Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
In blender, place all ingredients except caramel topping and pecan halves. Cover; blend on high speed about 2 minutes or until smooth. (Or beat in medium bowl with hand beater 2 minutes.) Pour into pie plate.
Bake about 45 minutes or just until puffed and center is dry (do not overbake). Cool completely, about 1 hour. Refrigerate at least 3 hours until chilled. Drizzle servings with caramel topping; garnish with pecan halves. Store covered in refrigerator.

Hint: Top cheesecake with whipped topping, pecans and a drizzle of caramel sauce.

Source: Pillsbury

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Banana Nut Cheesecake

Crust:
1 cup chocolate cookie crumbs
1/4 cup butter, melted

Cheesecake Filling:
1 medium ripe banana
1 teaspoon lemon juice
16 ounces (2 large blocks) cream cheese, at room temperature
1/2 cup granulated white sugar
1 teaspoon vanilla extract
2 large eggs
1/4 cup chopped walnuts, divided use
1/3 cup semi-sweet chocolate chips
1 Tablespoon butter

Preheat oven to 350 F.

For the Crust:
Combine chocolate cookie crumbs and butter. Press into the bottom of a 9-inch pie plate. Bake for 10 minutes.

For the Filling:
Mash the banana with the lemon juice. (This will not only add a bit of tang, but also keep the banana from darkening.) Set aside.
In a large bowl, beat cream cheese, sugar, mashed bananas, and vanilla until smooth and creamy, about 3 minutes on medium speed.
Beat in eggs, one at a time, until well-mixed after each addition. Fold in half of the walnuts.
Pour into the pre-baked crust. Sprinkle with remaining walnuts. Return to the oven and bake 30 to 40 minutes, until set but center is still slightly jiggly. Let cool.
Melt chocolate chips and butter in the microwave and whisk until combined. Pour into a ziptop bag, squeeze out the air, and seal.
Snip a tiny corner from the bag and use it as a pastry bag to drizzle chocolate on the cheesecake.
Refrigerate at least 2 hours before serving.
Yield: 8 to 10 servings (1 cheesecake)
Source: Peggy Trowbridge Filippone, licensed to About.com, Inc.

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Wave Your Flag Cheesecake

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

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Cherry Cheesecake Muffins

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

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Mini Cheesecake Baskets

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

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Irish Coffee Cheesecake

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

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ALOHA PIE

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

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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

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EASY CHERRY CHEESECAKE

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

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PUMPKIN SWIRL CHEESECAKE

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

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COCONUT MACAROON CHEESECAKE

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

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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

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