(Please click on icon to see recipe instructions)
(
tested and liked by me)
Banana-- Cheese--Cherry--Chocolate--Citrus--Nuts--Pumpkin--Misc Fruit--Misc
Banana Cheesecake Rollups
Banana Nut Cheesecake
Banana Pudding Cheesecake
Arline's Cheesecake 
Fluffy Cheesecake Dessert
Honey Ricotta Cheesecake
Ricotta Cheese Cake
Sopapilla Cheesecake
Cherry Cheesecake Muffins
Cherry Chocolate Cheesecake
Easy Cherry Cheesecake
Chocolate-Irish Cream Cheesecake
Chocolate & Peanut Butter Cheesecake Bars
Creamy Baked Chocolate Cheesecake
Fudge Swirled Oreo Bottom Cheesecake Cupcakes
Mini Cheesecake Baskets (photo)
No Bake Chocolate Cheesecake
Amy’s Lilikoi Cheesecake
Creamy Mango Cheesecake
Lemon Cheesecake Crescent Rolls
Passion Fruit {Lilikoi) Cheesecake I
Passion Fruit {Lilikoi) Cheesecake II
Philadelphia Key Lime Cheesecake
Aloha (pineapple) Cheesecake
Apple Danish Cheesecake
Cheesecake Trifle with Berry Sauce
Coconut Macaroon Cheesecake
Cranberry Swirl Cheesecake Squares
Fresh Fruit Cheese Pie
No-Bake Strawberry Bottom Cheesecake
Raspberry Ribbon Cheesecake
Red, White and Blue Cheesecake
Wave Your Flag Cheesecake
Macadamia Cheesecake
California Pumpkin Cheesecake
Impossible Pumpkin Cheesecake
Pumpkin Cheesecake
Pumpkin-Cream Cheese Pie
Pumpkin Gingersnap Cheesecake
Pumpkin Marble Cheesecake
Pumpkin Pie Cheesecake(WW)
Pumpkin Swirl Cheesecake Yogurt Cupcakes
Pumpkin Swirl Cheesecake (Light)
Pumpkin Swirl Cheesecake
Sensational Double Layer Pumpkin Pie
Eggnog Cheesecake
Impossibly Easy Grasshopper Cheesecake
Irish Coffee Cheesecake
Peppermint Cheesecake
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Cheesecake Recipes
1 9-oz. package chocolate wafer cookies (such as Nabisco Famous Chocolate Wafers)
4 tbsp. salted butter, melted
3 8-oz. packages cream cheese, at room temperature
1 3/4 c. granulated sugar
1/2 tsp. kosher salt
3 large eggs, at room temperature
3/4 c. heavy cream, at room temperature
1 tsp. peppermint extract
3/4 c. semisweet chocolate chips
Crushed candy canes or peppermints, for topping
Position a rack in the center of the oven and preheat to 325º. Wrap the bottom and sides of a 9-inch springform pan with foil. Pulse the cookies in a food processor until finely ground. Add the melted butter; pulse a few times to mix well. Transfer the mixture to the springform pan; use the bottom of a measuring cup to press the crumbs into the bottom and 1 inch up the sides of the pan.
Beat the cream cheese, sugar and salt in a large bowl with a mixer on medium speed, scraping down the sides, until smooth, about 2 minutes.
Beat in the eggs, one at a time, until just smooth, about 1 minute. Add 1/4 cup heavy cream and the peppermint extract and mix until just smooth, about 30 more seconds.
Pour the cream cheese mixture into the crust and spread evenly.
Place the springform pan in a roasting pan. Fill the roasting pan with enough hot water to come halfway up the sides of the springform pan.
Bake until the cheesecake is set but still jiggly in the center, about 1 hour. Turn off the oven, open the door and let the cheesecake sit in the oven for 10 minutes.
Carefully transfer to a rack and let cool until the pan is warm but not hot, about 30 minutes. Refrigerate until cold and set, at least 4 hours or overnight.
Make the topping: Heat the remaining 1/2 cup heavy cream in a small saucepan over medium-low heat. Put the chocolate chips in a heatproof bowl.
Pour the hot cream over the chocolate and stir until completely melted; let cool 5 minutes. Pour the melted chocolate in the center of the cheesecake and spread to make a 7-inch round.
Sprinkle with crushed candy. Refrigerate until the chocolate is set, about 15 minutes. Remove the springform ring, then slice.
Crust:
2 c. graham cracker crumbs
1/4 c. sugar
½ tsp. vanilla
½ stick melted butter
1/4 c. finely chopped nuts
Mix well and press into spring form.
Batter:
1 lb. ricotta cheese
1 ½ c. sugar
1 lb. cream cheese
3 tbl. cornstarch
1 pt. sour cream
2 tbl. lemon juice
3 tbl. flour
4 eggs
1 tsp. vanilla
1 stick melted butter
Cream cheeses. Add sugar; beat well. Add eggs, 1 at a time and beat after each. Add cornstarch, flour, lemon & vanilla.
Mix well. No lumps. Add sour cream and melted butter. Pour batter into crust. Bake 350°F. for 1 hour.
Turn off oven and let cake cool in oven for 2 hours. DO NOT OPEN OVEN!
Arline Cumming, Sandy Hook
Passion Fruit {Lilikoi) Cheesecake I
Crust:
2 Packages of Graham Crackers
1/2 cup sugar
1 tsp Salt
1 tsp Cinnamon
1/2 cup Mac nuts
1/2 cup Butter (softened)
Cheesecake:
2 lbs Cream cheese
4 Eggs
3/4 cup Sugar
1/2 cup Whipping cream
1 tsp Vanilla
1/2 tsp Salt
1/2 -3/4 cup Lilikoi puree to taste
Preheat oven to 325°F
Blend Graham crackers well in a food processor
Press in bottom of pie plate or spring form pan
Bake for 15 minutes
Beat all remaining ingredients except the eggs until well blended
Add eggs, 1 at a time, just until blended
Pour over crust
Bake for 55 minutes or until center is almost set
Run knife around rim of pat to loosen. Cool before removing.
Refrigerate cheesecake for 4 hours
Spread Lilikoi Curd over entire cheesecake
Passion Fruit {Lilikoi) Cheesecake II
For the Crust:
2¼ cups graham cracker crumbs ~11 full-sized graham crackers
¼ cup brown sugar
½ cup unsalted butter melted
For the Cheesecake:
32 oz. cream cheese room temperature
1 cup granulated sugar
2 Tbsp all-purpose flour
4 whole eggs
2 egg yolks
¼ cup sour cream
½ Tbsp vanilla extract
½ cup passionfruit pulp see note
For the Passionfruit Topping:
1 Tbsp cornstarch
1 cup passionfruit pulp
{optional} fresh whipped cream
For the Crust:
Preheat oven to 325°F.
Grease and flour a 9” springform pan. Line bottom of pan with parchment paper; set pan aside.
Using a medium mixing bowl, add graham cracker crumbs, brown sugar and butter; stir until well combined.
Transfer mixture into prepared springform pan; press crumbs into bottom and sides of pan. (Tip: A flat bottomed glass is helpful for this step.)
Bake for 10 minutes.
Remove pan from oven and let cool.
For the Cheesecake:
Meanwhile, using an electric mixer, cream together the cream cheese, sugar and
flour until very smooth (3 minutes on medium speed).
Whisk the eggs and egg yolks together and add to the bowl in 2 additions, mixing fully after each addition.
Add the sour cream, vanilla and passionfruit pulp; mix until well combined.
(Tip: Use a spatula to scrape the sides and bottom of the bowl to ensure the filling is fully mixed.)
Pour the batter on top of the cooled crust.
Wrap the bottom of the pan with a piece of aluminum foil and place in a large baking pan.
Fill pan with about ½”-¾” of water. Bake for 80-90 minutes, or until center of cheesecake is just barely set.
(Tip: Pull the cheesecake out of the oven when there is about 1" ring of "looser" filling left in the
center of the cake.)
For the Passionfruit Topping:
Using a small bowl, add 1 Tbsp of water and cornstarch; whisk until a smooth, thick mixture forms.
Transfer this mixture into a small saucepan and add pulp; stir until well combined.
Place over medium heat until mixture begins to boil; let boil for 30 seconds, or until mixture begins to thicken.
Pour mixture on top of cheesecake, using a spatula or pastry brush to spread topping to the edges.
Refrigerate cheesecake for at least 4 hours before removing springform pan and slicing.
(Another option is to wrap pan in plastic wrap and freeze overnight.
The next day, remove the springform pan and place cheesecake on a large plate.
Let thaw in refrigerator for 2-4 hours before slicing.)
{Optional} Decorate top of cheesecake with whipped cream before serving.
Notes
Passion fruit pulp can often be found in the frozen section of your grocery store. (Our local Walmart carries it.)
15 vanilla sandwich cookies, blended fine
1 cup granulated sugar
3 blocks cream cheese, room temperature
4 eggs
2 tablespoons Aunty Lilikoi unsweetened passion fruit juice
Glaze (Gelee)
1/2 cup water
1/4 cups granulated sugar
2 tablespoons Aunty Lilikoi unsweetened passion fruit juice
1 tablespoon cornstarch
Cheesecake
Add cookies to blender, chopper or food processor.
Blend until fine crumbs are formed. Press cookies into a springform pan/mold and put in freezer for 10-15 minutes to form crust.
Blend sugar and cream cheese in mixer until well blended.
Add eggs and continue blending. Stop and scrape sides occasionally and continue blending until ingredients are incorporated.
Add lilikoi concentrate and blend for 1 more minute.
Remove crust from freezer, pour cream cheese mixture over crust.
Place pan in water bath and bake at 350 for 60 minutes.
Cheesecake Preparation
Once cheesecake is done, you can opt to leave the cheesecake in the oven with the door ajar for 30-45 minutes.
This along with cooking in a water bath will prevent your cheesecake from cracking.
Once at room temperature, place cheesecake in refrigerator for at least 2+ hours.
When ready to server, prepare the glaze.
Glaze (Gelee)
Add water, sugar and lilikoi concentrate to a small pot and whisk on medium heat 1-2 minutes.
Add cornstarch and whisk until sauce thickens.
You can allow to cool to room temperature, then pour over entire cheesecake or drizzle on individual pieces.
12 ounces gingersnaps
1/2 cup pecans, finely chopped
6 tablespoons salted butter, melted
2 tablespoons packed brown sugar
Dash of kosher salt
Three 8-ounce packages cream cheese, softened
One 15-ounce can pumpkin puree
3 large eggs, at room temperature
1/4 cup sour cream, at room temperature
1 1/2 cups granulated sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
Salted Caramel Sauce:
1 cup packed brown sugar
1/2 cup heavy cream
4 tablespoons (1/2 stick) salted butter
1 teaspoon vanilla extract
1 teaspoon kosher salt
Whipped cream, for serving
Chopped pecans, for serving
For the pumpkin gingersnap cheesecake: In a food processor or blender, grind the gingersnaps until fine. Pour into a bowl and stir in the pecans, melted butter, brown sugar and salt. Press into the bottom and sides of a 10-inch springform pan and refrigerate for 30 minutes.
Preheat the oven to 350°F.
To make the filling, beat the cream cheese in a stand mixer until soft, scraping the sides once. Mix in the pumpkin, scraping the sides once or twice. Add the eggs 1 at a time, allowing them to mix in, then add the sour cream and mix. With the mixer on low, add the granulated sugar, cinnamon, vanilla and nutmeg. Thoroughly scrape the bowl and mix to ensure everything is smooth and mixed in.
Pour the filling into the pan, smoothing the top. Set the pan on a baking sheet and bake until the filling is no longer soupy but still slightly jiggly, about 50 minutes. Turn off the oven, open the door just a hair and let the cheesecake sit in the oven for 15 more minutes. Remove from the oven and allow it to cool for 30 minutes, then cover it with plastic wrap and put it in the fridge to chill for at least 4 hours or overnight.
For the salted caramel sauce: Mix the brown sugar, heavy cream, butter, vanilla and salt in a medium saucepan over medium-low to medium heat. Cook, while whisking gently, until thickened, 5 to 7 minutes. Let cool, then refrigerate until needed. Serve warm or at room temperature.
Slice the cheesecake and top with the salted caramel sauce, whipped cream and chopped pecans.
Source: GIADA DE LAURENTIIS
Pumpkin Swirl Cheesecake Yogurt Cupcakes
8 oz 1/3 less fat cream cheese, softened
1/4 cup sugar
1 tsp vanilla
6 oz fat-free vanilla Greek yogurt, I used Chobani
2 large egg whites
1 tbsp all purpose flour
3/4 cup pumpkin butter or pumpkin pie filling
Heat oven to 350°.
Line cupcake tin with liners. Place a vanilla wafer at the bottom of each liner.
Gently beat cream cheese, sugar and vanilla until smooth using an electric mixer. Gradually beat in fat-free yogurt, egg whites and flour. Do not over beat. Pour into cupcake liners filling half way.
Top each with 1 tbsp of the pumpkin butter. Using a toothpick, swirl the pumpkin butter into the cream cheese mixture for a marbling effect.
Bake 25 minutes or until center is almost set. Cool to room temperature. Chill a few hours in the refrigerator before serving.
6 Freestyle Points 117 Calories
YIELD: 12 Servings
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.
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.
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.
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.
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.
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
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
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
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
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.
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.
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
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
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.
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