Cheesecake Recipes
Chocolate Velvet Cheesecake
1 c Vanilla Wafer Crumbs
1/2 c Chopped Pecans
3 tb Granulated Sugar
1/4 c Margarine, Melted
16 oz Cream Cheese, Softened
1/2 c Brown Sugar, Packed
2 ea Large Eggs
6 oz Semi-sweet Chips, Melted
3 tb Almond Flavored Liqueur
2 c Sour Cream
2 tb Granulated Sugar
Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9-
inch springform pan. Bake at 325 degrees F., 10 minutes. Combine cream sheese
and brown sugar, mixing at medium speed on electric mixer until well blended. Add
eggs, one at a time, mixing well after each addition. Blend in chocolate and liqueur;
pour over crust. Bake at 325 degrees F., 35 minutes. Increase oven temperature to
425 degrees F. Combine sour cream and granulated sugar; carefully spread over
cheesecake. Bake at 425 degrees F. 10 minutes. Loosen cake from rim of pan; cool
before removing rim of pan. Chill. VARIATION: Substitute 2 Tablespoons milk and
1/4 teaspoon almond extract for almond flavored liqueur.
Cookies and Cream Cheesecake
2 c Cream-filled Cookies *
6 tb Margarine, Softened
1 ea Env. Unflavored Gelatin
1/4 c Cold Water
8 oz Cream Cheese Softened
1/2 c Sugar
3/4 c Milk
1 c Whipping Cream, Whipped
1 1/4 c Creme-filled Cookies **
* The cookies (24) should be chocolate cream filled cookies and be to as fine as can
be done. ** These cookies should be chocolate cream filled cookies and should be
coarsely chopped. Combine cookie crumbs and margarine; press onto bottom of 9-
inch springform pan. Soften gelatin in water; stir over low heat until dissolved.
Combine cream cheese and sugar, mixing at medium speed on an electric mixer until
well blended Gradually add gelatin mixture and milk, mixing until well blended. Chill
until mixture is thickened but not set. Fold in whipped cream. Reserve 1 1/2 C
cream cheese mixture; pour remaning cream cheese mixture over crust. Top with
cookies and reserved cream cheese mixture. Chill until firm.
Creamy Chilled Cheesecake
1 c Graham Cracker Crumbs
1/4 c Sugar
1/4 c Margarine, Melted
1 ea Env. Unflavored Gelatin
1/4 c Cold Water
8 oz Cream Cheese, Softened
1/2 c Sugar
3/4 c Milk
1/4 c Lemon Juice
1 c Shipping Cream, Whipped
1 x Strawberry Halves
Combine Crumbs, sugar, and margarine; press onto bottom of 9-inch spring- form
pan. 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. Chill until slightly thickened; fold
in whipped
cream. Pour over crust; chill until firm. Top with strawberries before serving.
Chocolate Raspberry Cheesecake
1 1/2 c Creme-filled Cookie Crumbs *
2 tb Margarine, Melted
32 oz Cream Cheese, Softened
1 1/4 c Sugar
3 ea Large Eggs
1 c Sour Cream
1 ts Vanilla
6 oz Semi-sweet Chocolate Chips**
1/3 c Strained Raspberry Preserves
6 oz Semi-sweet Chocolate Chips
1/4 c Whipping Cream
* Cookie crumbs should come from 18 Cream Filled Cookies that have been finely
crushed. ** This 6 ozs of Chocolate chips should be melted and cooled slightly .
Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
Combine 24 ozs of cream cheese and sugar, mixing at medium speed on electric
mixer until well blended. Add eggs, one at a time, beating well after each addition.
Blend in sour cream and vanilla; pour over crust. Combine remaining 8 ozs cream
cheese and melted chocolate, mixing at medium speed on eletric mixer until well
blended. Add Red Raspberry preserves; mix well. Drop rounded measuring
tablespoonsfuls of chocolate cream cheese batter over plain cream cheese batter, do
not swirl. Bake at 325 degrees F., 1 hour and 25 minutes. Loosen cake from rim of
pan; cool before removing rim of pan. Melt chocolate pieces and whipping cream
over low heat stirring until smooth.
Spread over cheescake. Chill. Garnish with additonal whipping cream, whipped,
raspberries and
fresh mint leaves, if desired.
Shortbread Crust
1 1/2 c Flour
1/2 c Finely ground pecans
1/3 c Sugar
1 lg Egg, separated
1/2 c Butter, softened
Cranberry Glaze Filling
1 cn Whole berry cranberry- sauce OR 2 cups cranberry orange relish
2 tb Sugar
1 tb Cornstarch
1 tb Grated lemon zest
1 tb Lemon juice
White Chocolate Filling
1 1/2 c Fresh orange juice
1-3 Inch x 1 inch piece- of orange peel (orange part only)
4 8 oz pkgs cream cheese
2/3 c Sugar
1 tb Grated orange zest
2 tb Cranberry Liqueur (such- as Crantasia Schnapps)
8 oz White chocolate, melted
4 Eggs
Candied
4 c Water
2 c Sugar
3 Seedless oranges (unpeeled)- cut into paper-thin slices
Garnish
Whipped Cream
Shortbread Crust: Preheat the oven to 400 degrees F. Working on a large flat
surface, such as a pastry board, place flour, pecans, and sugar in the center of the
surface and mix together. Form a small depression or well in the center of the
mound. Add the egg yolk and the softened butter to the well, then blend these with
the dry mixture. Mix the ingredients thoroughly using your hands -- there is no
substitute for warm hands. Shape the dough into a ball and wrap in plastic wrap.
Chill for at least 10 minutes. Roll out the dough to a thickness of about 1/4-inch. You
should have a circle of about 11 inches in diameter. For best results, roll out your
dough between 2 sheets of waxed paper, then peel away the paper and cut the crust
in a 9 inch circle. Place the circle inside a 9 inch springform pan. Prick the crust
several times with a fork to keep the crust from puffing up during the baking. Place
the springform pan in the oven and bake for 15 to 20 minutes, or until light brown.
Allow to cool. Using the leftover dough, line the sides of the springform pan. Press
the dough against the sides of the pan, smoothing it so as to have a continuous layer
of crust all the way around the sides of the pan. Make sure that the side crust meets
the bottom crust all the way around. Brush the reserved egg white onto the shell,
covering the bottom and sides. This will seal the dough and keep it from becoming
soggy. Set aside until ready to use.
Cranberry Glaze Filling: Mix the sugar and cornstarch together in a small
saucepan. Stir in the cranberry sauce. Cook over medium heat, stirring constantly,
until thick. Stir in the lemon zest and lemon juice. Set aside to cool slightly.
White Chocolate Filling: Reset the oven to 350 degrees F. Boil the orange juice
and piece of orange peel in a heavy medium saucepan until the juice is reduced to 3
Tbsp - about 12 minutes. Remove and discard the strip of orange peel and set aside
the reduced orange juice. Using an electric mixer, beat the cream cheese, sugar,
grated orange zest, Crantasia, and reduced orange juice until smooth. Beat in the
melted white chocolate and then the eggs, one at a time, beating just until
combined. Pour the cranberry glaze filling into the prepared crust, spreading evenly.
Pour the white chocolate filling over the cranberry layer and bake about 50 minutes
(the top will be dry and the sides puffed slightly - the center will not be set). Move
cheesecake to a wire rack and cool completely to room temperature. Chill in the
refrigerator overnight.
Candied
Combine the water and sugar in a heavy shallow wide skillet. Stir over medium heat
until the sugar dissolves. Simmer 5 minutes longer. Add the orange slices 1 at a time
and adjust the heat so that the syrup bubbles only around the edges of the pan.
Cook the oranges for one hour. Turn over the top layer of oranges and cook until the
oranges are translucent and the orange peels tender, about another one hour longer.
Lift and drain each orange slice out of the syrup, and arrange the slices in a single
layer on the prepared rack. Let dry 1 hour. Boil the orange-sugar syrup until thick,
about 6 minutes. Loosen and remove the sides of the springform pan. Set the
cheesecake on a serving dish. Overlap the candied orange slices around the top of
the cheesecake. Reheat the orange syrup, if necessary, and brush over the orange
slices. Drizzle any remainder over each serving. Garnish: whipped cream.
NOTE: You may substitute grapefruits for the oranges in the Candied Oranges
Topping if you prefer.
Chocolate Chip Cheesecake Supreme
1 c Chocolate Wafer Crumbs
3 tb Margarine, Melted
24 oz Cream Cheese, Softened
3/4 c Sugar
1/4 c Unbleached All-Purpose Flour
3 ea Large Eggs
1/2 c Sour Cream
1 ts Vanilla
1 c Mini Semi-sweet Chips
Combine crumbs and magarine; press onto bottom of 9-inch springform pan. Bake at
350 degrees F., 10 minutes. Combine cream cheese, sugar and flour, mixing at
medium speed on electric mixer until well blended. Add eggs, one at a time, mixing
well after each addition. Blend in sour cream and vanilla. Stir in chocolate chips and
pour into crust. Bake at 350 degrees F., 55 minutes. Loosen cake from rim of pan;
cool before removing rim of pan. Chill. Garnish with whipped cream and fresh mint
leaves, if desired.
Cappuccino Cheesecake
1 1/2 c Finely Chopped Nuts
2 tb Sugar
3 tb Margarine, Melted
32 oz Cream Cheese, Softened
1 c Sugar
3 tb Unbleached All-purpose Flour
4 ea Large Eggs
1 c Sour Cream
1 tb Instant Coffee Granules
1/4 ts Cinnamon
1/4 c Boiling water
Combine nuts, sugar, and margarine; press onto bottom of 9-inch spring- form cake
pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese, sugar, and flour,
mixing at medium speed on electric mixer until well blended. Add eggs, one at a
time, mixing well after each addition. Blend in sour cream. Dissolve coffee granules
and cinnamon in water. Cool; gradually add to cream cheese mixture, mixing until
well blended. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven
temperature to 250 degrees F.; continue baking 1 hour. Loosen cake from rim of
pan; cool before removing rim of pan. Chill. Garnish with whipped cream and whole
coffee beans if desired.
Chocolate Mint Meringue Cheesecake
1 c Chocolate Wafer Crumbs
3 tb Margarine, Melted
2 tb Sugar
24 oz Cream Cheese, Softened
2/3 c Sugar
3 ea Large Eggs
1 c Mint Chocolate Chips, Melted
1 ts Vanilla
3 ea Large Egg Whites
7 oz Marshmallow Creme (1 Jr)
Combine crumbs, margarine and sugar; press onto bottom of 9-inch spring- form
pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese and sugar, mixing
at medium speed on electric mixer until well blended. Add eggs, one at a time,
mixing well after each addition. Blend in mint chocolate and vanilla; pour over crust.
Bake at 350 degrees F., 50 minutes. Loosen cake from rim of pan; cool before
removing rim of pan. Chill. Beat egg whites until soft peakes form. Gradually add
marshmallow creme, beating until stiff peakes form. Carefully spread over top of
cheesecake to seal. Bake at 450 degrees F.; 3 to 4 minutes or until lightly browned.
Cherry Cheesecake
1 c Graham Cracker Crumbs
3 tb Sugar
3 tb Margarine, Melted
24 oz Cream Cheese, Softened
3/4 c Sugar
3 ea Large Eggs
1 ts Vanilla
21 oz Cherry Pie Filling (1 cn)
Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake
at 325 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium
speed on electric mixer until well blended. Add eggs, one at a time mixing well after
each addition. Blend in vanilla; pour over crust. Bake at 450 degrees F., 10 minutes.
Reduce oven temperatur to 250 degrees F., continue baking 25 to 30 minutes or
until set. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top
with pie filling just before serving.
Chocolate Turtle Cheesecake
2 c Vanilla Wafer Crumbs
6 tb Margarine, Melted
14 oz Carmels ( 1 bag)
5 oz (1 cn) Evaporated Milk
1 c Chopped Pecans, Toasted
16 oz Cream Cheese, Softened
1/2 c Sugar
1 ts Vanilla
2 ea Large Eggs
1/2 c Semi-sweet Chocolate Chips *
* Chocolate chips should be melted.
Combine crumbs and margarine, press onto bottom and sides of 9-inch spring- form
pan. Bake at 350 degrees F., 10 minutes. In 1 1/2-quart heavy saucepan, melt
carmels with milk over low heat, stirring frequently, until smooth. Pour over crust.
Top with pecans. Combine cream cheese, sugar and vanila, mixing at medium speed
on electric mixer until well blended. Add eggs, one at a time, mixing well after each
addition. Blend in chocolate, pour over pecans. Bake at 350 degrees F., 40 minutes.
Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with
whipped cream, additional chopped nuts and maraschino cherries, if desired.
Chocolate
1 c Chocolate Wafer Crumbs
1/4 ts Cinnamon
3 tb Margarine, Melted
32 oz Cream Cheese, Softened
3/4 c Sugar
4 ea Large Eggs
1/2 c Sour Cream
1 ts Vanilla
1/2 c Semi-sweet Choc. ChipsMelted
2 tb Orange Flavord Liqueur
1/2 ts Grated
Combine crumbs, cinnamon and margarine; press onto bottom of 9-inch spring- form
pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese and sugar, mixing
at medium speed on electric mixer until well blended. Add eggs, one at a time,
mixing well after each addition. Blend in sour cream and vanilla. Blend chocolate into
3 cups batter; blend liqueur and pell into remaining batter. Pour chocolate batter
over crust. Bate at 350 degrees F., 30 minutes. Reduce oven temperature to
325 degrees F. Spoon remianing batter over chocolate batter continue baking 30
minutes more. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
Cocoa-Nut Meringue Cheesecake
7 oz (1 pk) Flaked Coconut *
1/4 c Chopped pecans
3 tb Margarine, Melted
16 oz Cream Cheese, Softened
1/3 c Sugar
3 tb
2 tb Water
1 ts Vanilla
3 ea Large Eggs, Separated
Dash salt
7 oz (1 jr) Marshmallow Creme
1/2 c Chopped Pecans
* Coconut should be flaked and toasted.
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.
Tempting Trifle Cheesecake
1 1/2 c Soft Coconut Macaroons*
3/4 c Sugar
1/2 c Whipping cream
2 tb Sweet Sherry
10 oz Red Raspberry Preserves
1 x Toasted Slivered Almonds
24 oz Cream Cheese, Softened
4 ea Large Eggs
1/2 c Sour Cream
1 ts Vanilla
1/2 c Whipping Cream, Whipped
* Soft coconut macroon cookies crumbs.
Press crumbs onto bottom of greased 9-inch springform pan. Bake at 325 degrees F.,
15 minutes. Combine cream cheese and sugar, mixing at medium speed on electric
mixture until well blended. Add eggs, one at a time, mixing well after each addition.
Blend in sour cream, whipping cream, sherry and vanilla; pour over crust. Bake at
325 degrees F., 1 hour and 10 minutes. Loosen cake from rim of pan; cool befroe
removing rim of pan. Chill. Heat preserves in saucepan over low heat until melted.
Strain to remove seeds. Spoon over cheesecake, spreading to edges. Dollop with
whipped cream; top with almonds.
Chocolate Cherry Cheesecake
8 1/2 oz Chocolate Wafers, Fine Crush
1/2 c Butter, Melted
12 oz Semi-sweet Chocolate Chips
1 1/2 c Heavy cream
16 oz Cream Cheese, Softened
1/4 c Sugar
4 ea Large Eggs
3/4 c Cherry Flavored Liqueur
1 ts Vanilla Extract
1 lb Cherry Pie Filling
1/2 c Heavy Cream Whipped (Opt.)
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, cherry liqueur, 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. Spread cherry pie filling over top of cheesecake leaving 1-inch from
the edge. Decorate edge with whipped cream, if desired.
Tuscan Cheesecake
3 lb Ricotta cheese
8 Eggs
2 c Sugar
1 c Milk
2
2 Lemons, grated zest only
2 2/3 oz Grand mariner
1 tb Clarified butter
1/4 c Plain bread crumbs
Preheat oven to 350 F.
Beat ricotta cheese with blender until smooth. Add eggs, sugar, and milk. Blend until
well-mixed and smooth. Add orange and lemon zest and Grand Mariner. Mix well.
Grease one cheesecake pan with butter and coat lightly with bread crumbs. Fill pan
3/4 of the way with cheesecake mixture. Set pan in a larger pan filled half full with
water and bake 1-1/4 hours. Turn oven off, leaving the cake within. Let stand for one
hour. Remove, let cool, and refrigerate.
Another Chocolate Cheesecake
1 pk (8 1/2 oz) chocolate wafers; crushed (Oreos work well, filling and all)
6 tb Unsalted butter; melted
2 pk (8 oz) cream cheese; softened (low fat works well)
2/3 c Sugar
3 Eggs
12 oz Or 2 cups semi-sweet chocolate, melted
1 c Whipping cream
2 tb Unsalted butter; melted
1 ts Vanilla
1/2 c Kahlua
Heat oven to 325F. In medium bowl, combine wafers and butter, reserving 1
tablespoon of the crumbs for garnish. Press remaining crumbs in bottom and 2
inches up sides of an ungreased 10- inch springform pan. Refrigerate. In a large
bowl, combine cream cheese and sugar; beat until smooth. Add eggs 1 at a time,
beating well after each addition. Add melted chocolate; beat well. Add remaining
ingredients, and beat until smooth. Pour into crust-lined pan. Bake at 325F for 55 to
65 minutes or until edges are set. Center of cheesecake will be soft. (To minimize
cracking, place a shallow pan with about 3/4 inch of hot water on the lower oven
rack while baking.) Allow cheesecake to cool in the pan for 5 minutes, then carefully
remove the sides of the pan. Allow the cheesecake to cool completely. Garnish with
the reserved crumbs (provided you can keep your spouse from eating them), and
refrigerate (at least 2-3 hours, preferably overnight). Keeps well in refrigerator for 3
days, probably longer.
Cheddar Chili Cheesecake
1 1/2 tb Butter (for pan)
1/4 c Fine breadcrumbs, toasted
1/4 c Finely grated cheddar cheese
6 oz Thinly sliced ham
1 1/2 lb Cream cheese, room temp.
3/4 lb Sharp cheddar, grated
1 c Cottage cheese
3/4 c Chopped green onion
4 Eggs
3 tb Jalapeno pepper*
2 tb Milk
1 Garlic clove, halved .
*seeded and finely chopped.
Preheat oven to 325. Butter 9" springform pan. Mix breadcrumbs and 1/4 cup
cheddar. Sprinkle mixture into pan, turning to coat. Refrigerate. Dice about half of
ham; reserve remaining slices. Mix diced ham with remaining ingredients in blender
or processor until smooth. Pour slightly more than half of filling into prepared pan.
Top with reserved ham slices in even layer. Cover with remaining filling. Set pan on
baking sheet. Bake 1 1/4 hours. Turn oven off and cool cheesecake about 1 hour with
door ajar. Transfer cheesecake to rack. Remove sides of pan. Cool to room
temperature before serving.
Coconut Chocolate Cheesecake
1 c Grham Cracker Crumbs
3 tb Sugar
3 tb Margarine, Melted
2 oz Unsweetened Baking Chocolate
2 tb Margarine
16 oz Cream Cheese, Softened
1 1/4 c Sugar
1/4 ts Salt
5 ea Large Eggs
1 1/3 c Flaked Coconut (3.5 oz Can)
1 c Sour Cream
2 tb Sugar
2 tb Brandy
Combine crumbs, sugar and margarine; press onto bottom of 9-inch spring- form
pan. Bake at 350 degrees F., 10 minutes. Melt chocolate and margarine over low
heat; stirring until smooth. Combine cream cheese, sugar and salt; mixing at
medium speed on electric mixer until well blended. Add eggs, one at a time, mixing
well after each addition. Blend in chocolate mixture and coconut; pour over crust.
Bake at 350 degrees F., 55 to 60 minutes or until set. Combine sour cream, sugar
and brandy; spread over cheesecake. Bake at 300 degrees F., 5 minutes. Loosen
cake from rim of pan; cool before removing rim of pan. Chill.
Chocolate Cheesecake
12 oz Semi-sweet chocolate; chopped
1 1/2 Sticks (3/4 cup) unsalted butter
1 c Sour cream at room temperature
1 ts Vanilla
3 lg Eggs
1 c Sugar
3 8-oz packages cream cheese; softened
1 c Chopped pecans
Confectioners' sugar and unsweetened cocoa powder for dusting the cake if desired
1 Chocolate graham wafer pie crust In a large metal bowl set over a pan of barely
simmering water melt the chocolate and the butter, stirring until the mixture is
smooth, stir in the sour cream and the vanilla, and let the mixture cool. In a bowl
beat together the eggs and the sugar until the mixture is thick and pale and forms a
ribbon when the beaters are lifted and beat in the cream cheese. Stir in the chocolate
mixture and fold in the pecans. Pour the filling into the prepared crust and bake the
cheesecake in the middle of a preheated 325 degree F oven for 2 hours, or until it is
just set. (The cake will fall in the middle.) Let the cheesecake cool in the pan on a
rack, chill it, covered loosely, overnight, and remove the side of the pan. Sprinkle the
confectioners' sugar and the cocoa powder decoratively over the cheesecake.
Banana Cream Cheesecake
1 Yellow cake mix, prepared in 13x9 pan.
8 oz Cream cheese, room temperature
1 pk (3-oz) instant vanilla pudding
2 c Milk
3 Or 4 bananas
1 lg Container Cool Whip
1 c Chopped nuts
Beat cream cheese until creamy. Add milk, gradually; add pudding, beating until well
mixed. Pour over cooled cake. Slice the bananas over cake. Cover with Cool Whip
and top with nuts.
A Masterpiece Cheesecake
Crust:
2 C. graham cracker crumbs
1/4 C. melted butter
1/3 C. powdered sugar
2 Tbsp. flour
Mix well and pat into greased 9" spring form pan (grease bottom of pan only). Place
in refrigerator
while making filling.
Filling:
1 lb. cream cheese
3 eggs
1/2 C. sugar
Beat well and pour into pie crust. Bake in 350 degree F oven for 20 minutes ONLY.
Remove and cool. Cake may be decorated with any variety of fruits, canned or in
season.
Amaretto Peach Cheesecake
3 tb Margarine
1/3 c Sugar
1 Large Egg
3/4 c Unbleached All-purpose Flour
24 oz Cream Cheese, Softened
3/4 c Sugar
3 tb Unbleached All-purpose Flour
3 Large Eggs
16 oz Canned Peach Halves *
1/4 c Almond Flavored Liqueur
* Peach halves should be drained, and then pureed.
Combine margarine and sugar until light and fluffy. Blend in egg. Add flour; mix well.
Spread dough onto bottom of 9-inch springform pan. Bake at 450 degrees F., 10
minutes. Combine cream cheese, sugar and flour; mixing at medium speed on
electric mixer until well blended. Add eggs, one at a time, mixing well after each
addition. Add peaches and liqueur; mix well. Pour over crust. Bake at 450 degrees F.,
10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 65
minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
Garnish with additional peach slices and sliced almonds, if desired.
Almond Amaretto Cheesecake
Crust:
1/4 c Sugar
1/4 c Almonds, toasted
1 c Unsifted all-purpose flour
Pinch salt
1/2 c Unsalt butter
1 lg Egg yolk
1/4 ts Almond extract
Filling:
5 pk Cream cheese, softened 8-oz each
1 2/3 c Sugar
2 ts Grated lemon zest
5 lg Eggs plus 2 yolks
1/4 c Heavy cream
3 tb Amaretto liqueur
1 tb All-purpose flour
Strawberries for garnish
Make Crust: Lightly greased 9-inch springform pan. In food processor, process sugar
and almonds until nuts are finely ground. Add flour and salt; pulse to blend. Cut up
butter into bits; add to flour mixture. Pulse until mixture resembles coarse crumbs.
Add egg yolk and almond extract; pulse just until dough holds together. Press dough
into prepare pan to line bottom and 2 inch up sides. Refrigerate 1 hour. Preheat oven
to 400. Bake crust 8 minutes or just until golden. Place on wire rack; let stand stand
until cool. Make filling: In large bowl, with electric mixer at medium-high speed, beat
cream cheese until light and fluffy. Gradually beat in sugar; beat 3 minutes or until
mixture is blended and smooth. Beat in lemon zest. At medium speed, beat in eggs
and yolks, on at a time, beating just until blended after each addition. At low speed,
beat in heavy cream and liqueur. Beat in flour just until blended. Increase oven
temperature to 500. Pour filling into cooled crust in pan. Bake 12 minutes. Reduce
oven temperature to 200. Bake cheesecake 1 hour longer, cover loosely with foil if
top browns too quickly. Turn off oven; let cheesecake remain on rack for 30 minutes
with oven door propped ajar with wooden spoon. Place cake on cooling rack. Let
stand until room temperature. Cover; chill 6 hours or overnight. To serve, run knife
around edges of pan to loosen cake. Remove pan sides. Place cake on serving
dish. Garnish with strawberries. Before cutting each slice, dip knife in cold water.
Cappuccino Cheesecake Pie with Pecan Sauce
1 10" pie crust
Filling:
3 pk (8 oz) cream cheese; softened
1 3/4 c Firmly packed dark brown sugar
4 Eggs
2 tb Strong coffee
Sauce:
1 c Firmly packed dark brown sugar
1 c Whipping cream
1/2 c Butter
1/4 c Strong coffee
2 tb Coffee-flavored liqueur or strong coffee
1 c Pecan halves
Heat oven to 350 degrees F.
In large bowl, beat cream cheese and 1 3/4 cups brown sugar until smooth. Add
eggs; beat until well blended. Add 2 tbsps coffee; blend well. Pour into crust.
Bake at 350 degrees F for 45-50 minutes or until edges are set and golden brown
(center will not appear set). Cover edge of crust with strips of foil after 15-20
minutes of baking to prevent excessive browning. Cool, then refrigerate until
thoroughly chilled and center is set, about 2 hours.
Sauce: In medium saucepan, combine all sauce ingredients except pecans. Bring to
a boil over medium heat, stirring occasionally. Reduce heat; simmer 5 minutes,
stirring occasionally. Stir in 1 cup pecan halves. To serve, pour warm sauce over
each serving. Garnish with whipped cream and pecan halves.
Cheesecake
Crust:
2 c Graham cracker crumbs 6 T Butter, melted 2 T Sugar, white 1/2 t Cinnamon,
ground
Cake Filling:
1 1/2 lb Cream cheese 3/4 c Sugar 3 Eggs 1/4 c Lemon juice 2 t Lemon rind, grated
2 t Vanilla
Topping:
2 c Sour cream 3 T Sugar 1 t Vanilla
Glaze:
1/2 c Sugar 1 1/2 t Cornstarch 1/4 t Salt 3/4 c Water 1/3 c Lemon juice 1 Egg yolk,
Well beaten 1 T Butter Preheat oven to 350 degrees F. Combine crust ingredients.
Press crust on bottom and sides of buttered 10-inch springform pan. Bake 5 minutes
and cool. Beat cheese until soft. Add sugar and blend well. Add eggs, one at a time,
beating well after each. Mix in the lemon rind and the vanilla, and add to the
mixture. Pour into the pre-baked crust and bake 35 minutes. Combine topping
ingredients, spread on top of cheesecake, and return to oven immediately. Bake
10-12 minutes and remove from oven. Combine dry glaze ingredients; add liquid
glaze ingredients. Cook over low heat until thick. Add about 1 T of butter. Cool and
spread this glaze on the cake before the glaze thickens too much.
Chocolate Amaretto Cheesecake
1 1/2 c Chocolate wafer crumbs
1/3 c Heavy cream
1 c Blanched almonds, lightly toasted and chopped
1/2 c Amaretto
2 ts Vanilla
1/3 c Sugar
4 Eggs
6 tb Butter, softened
2 c Sour cream
24 oz Cream cheese, softened
1 tb Sugar
1 c Sugar
1 c Blanched almonds, lightly
Preheat oven to 375. Combine crumbs, almonds, sugar and butter. Pat mixtur on
bottom and sides of a 10 inch springform pan. cream together the cream cheese,
sugar, heavy cream, liqueur, and 1 t vanilla. Beat in eggs, 1 at a beating well after
each addition. Beat mixture until light. Pour into crumb lined pan. Bake in middle of
oven for 1 1/2 hours or until top of cake cra and knife inserted in middle comes out
clean. Let stand on rack 5 minutes. Combine sour cream, 1 t vanilla, and sugar. Mix
well and spread evenly ove cake. Bake for 5 more minutes. Place on rack and let cool
completely. cove lightly with wax paper and let chill overnight. When ready to serve,
remov sides from pan and garnish with toasted almonds around outer edge and on to
of cake.
Diabetic Cheesecake
6 Plain graham wafers - 2 1/2 x 2 1/2 inches each
1 1/2 tb Margarine, melted
1 tb Granulated gelatin
1/2 c Cold water
1/3 c Boiling water
1/2 ts Grated lemon rind
1/2 c Fresh lemon juice
Sugar substitute equivalent to 1/4 cup sugar
2 tb Water
2 c (16 oz) cream-style cottage cheese 4% fat
1/2 ts Lemon extract
4 lg Strawberries
Prepare an 8" x 8" x 2" cake pan with vegetable pan-coating; set aside. Make fine
crumbs, with graham crackers (1/2 cup) and mix thoroughly with melted margarine;
set aside. Soak gelatin in cold water. Combine boiling water and lemon rind; add to
gelatin; add lemon juice and sweetener, stirring until completely dissolved. Chill until
it is the consistency of unbeaten egg whites. Put 2 tablespoons water, cottage
cheese, and lemon extract into a blender or food processor and cover; turn to high
speed for 10-15 seconds. Add partially set gelatin mixture; turnto high speed 15
seconds or until well blended. Pour into prepared pan. Sprinkle graham cracker
crumbs evenly over top.
Arrange on top of cake so that, when cut into eight servings (4 by 2 inches), each
will have a strawberry garnish in center. Chill several hours, until set.
Strawberry Topping
1 tb Cornstarch
2 tb Orange liqueur
1 Unsweetened strawberries; thawed
1/2 c Sugar
1/4 c Orange juice
Dissolve cornstarch in orange liqueur. In pot over mdium heat combine remaining
ingredients. Cook until berries are very soft, 10 minutes. Add cornstarch; cook,
stirring constantly, until mixture just thickens, 3-4 munutes. Cool completely. Makes
16 servings
Chimpanzee Cheesecake
Crust:
1 1/2 c Graham Cracker Crumbs 1/4 c Sugar; Granulated
Cheesecake
1 lb Cream Cheese
2 ts Lemon Juice
1 c Sour Cream
6 tb Melted Butter
1/4 c Granulated Sugar
4 Large Eggs
1 c Bananas Mashed *
* Approximately 3 medium bananas should yield the 1 cup of mashed
Crust: Preheat the oven to 350 degrees F. Place the crumbs in a mixing bowl and add
the butter and sugar. Blend well. Press the crumb mixture onto the bottom and
partly up the sides of a greased 9-inch springform pan. Smooth the crumb mixture
along the bottom to an even thickness. Bake for about 10 minutes in the oven at 350
degrees F. Cool before filling.
Cheesecake:
Preheat the oven to 350 degrees F. In a large mixing bowl, beat the cream cheese,
sugar and lemon juice together. Add the eggs, one at a time, beating well after each
addition. Stir in the sour cream and the mashed bananas and blend well until very
smooth. Pour the mixture into the prepared crust and bake for 1 hour. Cool in the
oven, with the door propped open, until the cake is at room temperature. Chill until
serving time.
7-Up Lemon Cheesecake with Strawberry Glaze
Crumb Crust:
2 c Graham cracker crumbs 1/2 c Powdered sugar 1/2 c Butter; melted 1 ts
Cinnamon
7-Up Filling
1 pk Unflavored gelatin 1 1/2 c 7-up; divided 1 sm Lemon pudding & pie filling, not
instant 6 tb Sugar 2 Eggs; beaten 3/4 c Water 11 oz Cream cheese; softened
Strawberry Glaze:
1/2 c Strawberry jelly; melted Fresh strawberries or unsweetened frozen, thawed
whole strawberries
Crust: Combine well the graham cracker crumbs, powdered sugar, cinnamon, and
melted butter. Press onto bottom and partway up sides of buttered 9" springform
pan; chill.
Filling:Soften unflavored gelatin in 1/4 cup 7-up for 4 minutes. In a saucepan
combine pie filling, sugar, beaten eggs and water. Blend well. Add 1-1/4 cup 7-up
and bring just to a boil over medium heat stirring constantly; remove from heat. Stir
in softened gelatin; cool 3 minutes. Add 1/2 cup of this warm mixture to softened
cream cheese; mash together. Mix together with remaining 7-up mixture and stir
until well blended. Turn into chilled crust and chill for at least 8 hours. Remove
from pan and add topping.
Topping: Brush top of chilled cheesecake with melted jelly. Arrange strawberried
upright on cake and spoon any remaining melted jelly over them.
8 Minute Cheesecake
1 pk (8 oz.) cream cheese, softened
1/3 c Sugar
1 c (1/2 pt.) sour cream
2 ts Vanilla
1 (8 oz.) container Birds Eye Cool Whip whip
1 Keebler
Fresh strawberries for garnish
Ready Crust graham cracker pie crust
Beat cheese until smooth; gradually beat in sugar. Blend in sour cream and vanilla.
Fold in whipped topping, blending well. Spoon into crust. Chill until set, at least 4
hours. Garnish with fresh strawberries if desired.
Cherry Cheesecake
Cheesecake:
2/3 c Cottage cheese Artificial sweetener; equal to 6 tb. sugar 1 tb Lemon; rind
grated 1/2 ts Vanilla 2 Eggs; separated 1/4 c Evaporated skim milk 1/3 c Instant
non-fat dry milk
Cherry Topping:
1 c Sweet cherries; pitted 1/4 c Cherry flavored beverage; dietetic Artificial
sweetener; to taste ¼ ts Cherry extract
Cheesecake: Combine cottage cheese, sweetener, lemon rind, vanilla extract, egg
yolks, evaporated milk and dry milk in a blender and blend for about 1 minute until
well mixed. Transfer to a bowl. In another bowl beat egg whites until they stand in
stiff peaks; fold into the cheese mixture. Transfer to springform pan and bake 40
minutes at 350 degrees F.
Topping: In a covered saucepan, cook cherries in beverage until they are tender and
liquid is evaporated. Sweeten, add extract, spread over baked cheesecake and return
to oven 5 minutes more.
3-Step Blueberry Cheesecake
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
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.
Chocolate Chip Cheesecake
Crust Bottom:
2 c Graham cracker crumbs
1/4 c Sugar
6 tb Butter, melted
Cake:
2 1/4 lb Cream Cheese
1 2/3 c Sugar
5 Eggs
1 c Bailey's Irish Cream
1 tb Vanilla Extract
1 c Semisweet Chocolate Chips
Topping:
1 c Whipping Cream
2 tb Sugar
1 ts Instant Coffee Powder
Garnish:
Chocolate curls
Preheat oven to 325 degrees. Coat a 9" springform pan with nonstick vegetable
spray. Combine crumbs and 1/4 cup of sugar in the pan and stir in the melted butter.
Press mixture into bottom and 1 inch up the sides of the pan. Bake until light brown,
about 7 minutes. In a food processor, beat cream cheese, add 1-2/3 cup sugar and
eggs and mix. Blend in Bailey's and vanilla. Sprinkle half of the chocolate chips over
crust and spoon in filling. Sprinkle with remaining chocolate chips. Bake cake until
puffed, springy in center and golden brown, about 1 hour and 20 minutes. Cool
cake completely. Beat whipping cream, 2 tablespoons sugar and coffee powder until
peaks form. Spread mixture over cooled cake and garnish with chocolate curls.
Serves 12 to 15.
Cheesecake with Cranberry Jewel Topping
1 1/2 c Vanilla wafers, crushed
1/4 c Sugar
6 tb Butter; melted
Filling:
1/2 c Whipping cream 1 pk Vanilla powder 1 1/2 lb Cream cheese; room temp. 1 c
Sugar 1 pn Salt
4 lg Eggs
Topping:
12 oz Fresh or frozen cranberries 3/4 c Sugar 1/2 c Cranberry juice concentrate 1/4 c
Water Preheat oven to 350 F.
Crust:
Wrap the bottom and outsides of 9-inch springform pan with aluminum foil. Lightly
butter inside of pan and set aside. Combine cookie crumbs, sugar and butter. Press
mixture onto bottom and halfway up sides of prepared springform pan. Bake for 10
minutes on center rack of preheated oven. Set aside, but do not turn off oven.
Filling
Using electric mixer, blend together all ingredients. Add eggs and mix just until wellcombined.
Pour filling into prepared crust.
Bake until center is just set, about 50 minutes. Refrigerate cake immediately, and
leave until thoroughly chilled (at least 6 hours or overnight).
Topping:
Combine all ingredients in heavy medium saucepan. Stir over medium heat until
sugar is dissolved.
Bring to a boil and continue cooking for 3 minutes. Strain mixture through a sieve
set over a lage bowl, pressing firmly with the back of a spoon to force as much of the
liquid through sieve as possible. Spoon warm topping evenly over cold cake.
Refrigerate until topping is set, at least 2
hours. (Can be prepared 1 day before serving. Store covered in refrigerator.)
To serve, pipe rosettes of whipped cream around edges of cake. Garnish with whole
cranberries.
Amaretto & Ghirardelli Chocolate Chip Cheesecake
Crust:
1 c Ghirardelli semi-sweet chocolate chips
1 tb Butter, unsalted
1 1/4 c Vanilla wafer crumbs
1/4 c Nuts; finely chopped
3 tb Sugar, confectioners'
Filling:
24 oz Cream cheese; softened
1 c Sugar
4 lg Egg; room temp
1/4 c Amaretto
2 tb Cornstarch
1 ts Vanilla extract
1 c Ghirardelli semi-sweet chocolate chips
Topping:
2 c Sour cream; room temp
1/4 c Sugar
1 ts Amaretto
1/2 c Almonds, toasted sliced
Make the crust: Position a rack in the center of the oven and preheat to 375 degrees
F. Lightly butter the bottom and side of a 9 x 3" round springform pan. Trim a 9"
cardboard cake circle so that it fits snugly within the curved lip of the bottom of the
springform pan. Cover the top of the cardboard lined springform bottom with a piece
of aluminum foil, leaving a 2" overhang all the way around the edge. Carefully attach
the side of the springform so as not to tear the foil. Wrap the foil overhang halfway
up the side of the springform pan. Lightly butter the foil covered bottom and side
of the springform pan. In the top of a double boiler over hot, not simmering, water,
melt the chocolate chips with the butter, stirring frequently, until smooth. Remove
the top part of the double boiler from the bottom and cool the chocolate mixture until
tepid. In a large bowl, stir together the crumbs, nuts and sugar until combined. Add
the chocolate mixture and using a fork, stir together the chocolate and crumbs, until
combined. Press the mixture evenly into the bottom of the prepared pan, making
sure that the crust extends 1" up the side of the pan. Set aside. Make the filling: In a
large bowl, using a hand held electric mixer set at medium high speed, beat the
cream cheese with the sugar for 2 to 3 minutes, or until smooth. One at a time, beat
in the eggs, beating well after each addition. Beat in the liqueur, cornstarch and
vanilla until smooth. Stir in the chocolate chips. Pour the cheesecake filling into the
prepared pan and smooth the surface with a rubber spatula. Bake the cheesecake for
50 to 60 minutes, or until a knife comes out clean when inserted near the center.
Cool for 5 minutes. Do not turn off the oven. Make the topping: In a large bowl, stir
together the sour cream, sugar and liqueur until combined and spread it evenly over
the surface of the cake. Bake for 5 minutes longer. Cool the cheesecake completely
on a wire rack. Cover with plastic wrap and refrigerate overnight. Remove the side of
the pan and sprinkle the top with the almonds.
16 oz Ricotta cheese
16 oz Cream cheese, softened
1 1/2 c Sugar
4 Eggs
Juice of 1/2 fresh lemon
1/4 t Vanilla
3 tb Cornstarch
3 tb Flour
1/4 c Melted butter
16 oz Sour cream
Blend together ricotta and cream cheese, and add sugar. Beat in eggs, one at a time.
Add lemon juice, vanilla, cornstarch, flour and butter. Mix well. Fold in sour cream
and pour into buttered 10- inch springform pan. Put cake in a cold oven. Heat to 325
degrees, and bake for one hour. Turn oven off and leave cake in for two more hours.
Do not open oven door while cooling. Remove cake and finish cooling. Wrap and
refrigerate. Cake is best the next day.
No Bake Cheesecake
Graham cracker crust
1 1/4 lb Cream cheese, room temp.
1 1/2 ts Vanilla
1 c Sugar
1/2 c Boiling water
Lemon gelatin (3 oz.)
1 qt Whipping cream
Prepare your favorite graham cracker crust and press into the bottom and onto the
sides of a 10" springform pan. Bake or chill depending on your recipe's instructions.
Combine cream cheese, vanilla, and sugar. Beat until smooth and fluffy. Bring water
to a boil and add lemon gelatin. Stir until dissolved. Cool to room temperature and
fold into cream cheese mixture. Whip cream and fold into cream cheese mixture.
Pour into graham cracker crust and decorate with a few cracker crumbs. Chill until
firm and serve.
Amaretta Cheesecake
6 Egg Beaters
1/2 c Sugar
1 ts Vanilla Extract
1 ts Almond Extract
2 tb Amaretta Liquor
2 lb Fat-Free Ricotta
6 tb Flour
1/2 ts Baking Powder
Cinnamon as desired
In a large bowl, combine egg substitute, sugar, vanilla, almond extract & amaretta.
Beat with a wire whisk until frothy. Add ricotta & beat until smooth & creamy.
Combine flour & baking powder & add gradually to cheese mixture, blending
thoroughly after each addition. Pour into a 9" springform pan. Bake at 350 degree F
for 1 hour or until toothpick inserted into center of cake comes out clean. Cool; then
remove springform rim & chill thoroughly in refrigerator. Sprinkle with cinnamon
before serving.
Autumn Cheesecake
1 c Graham Cracker Crumbs
1/2 ts Cinnamon
16 oz Cream Cheese, Softened
2 Large Eggs
4 c Thinly Slied Peeled Apples
1/2 ts Cinnamon
3 tb Sugar
1/4 c Margarine, Melted
1/2 c Sugar
1/2 ts Vanilla
1/3 c Sugar
1/4 c Chopped Pecans
Combine crumbs, sugar, cinnamon and margarine, press onto bottom of 9-inch
springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese and
sugar, mixing at medium speed on electric mixer, until well blended. Add eggs, one
at a time, mixing well after each addition. Blend in vanilla, pour over crust. Toss
apples with combined sugar and cinnamon. Spoon apple mixture over cream cheese
layer; sprinkle with pecans. Bake at 350 degrees F., 1 hour and 10 minutes. Loosen
cake from rim of pan; cool before removing rim of pan. Chill.
Aloha Cheesecake
1 c Vanilla Wafer Crumbs
1/4 c Margarine, Melted
16 oz Cream Cheese, Softened
1/3 c Sugar
2 tb Milk
2 Large Eggs
1/2 c Macadamia Nuts, Toasted
8 1/2 oz Crushed Pineapple, Drained
1 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 cake from rim of pan; cool before removing rim of pan. Chill. Before
serving, top with fruit.
No Bake Lemon Cheesecake
1 pk (3 oz.) lemon jello
1 c Boiling water
2 pk (8 oz.) cream cheese
1/2 c Sugar
1 ts Vanilla
1 Envelope Dream Whip instant topping mix
CRUST:
1 1/2 c Graham crumbs
1/3 c Sugar
6 tb Melted butter
CRUST: Combine graham cracker crumbs, sugar and butter; set aside 1/4 cup for
topping. Press remaining crumb mixture on bottom and sides and up to 1 1/2 inches
in a 7x11x2-inch pan; set aside. Dissolve lemon jello in small bowl with boiling
water; chill until slightly thick. Beat cream cheese, sugar and vanilla until fluffy. Beat
in gelatin. Prepare whipped topping according to package directions. Fold into cream
cheese mixture. Pour into prepared pan; sprinkle with remaining crumbs. Chill 3 to 4
hours before serving.
Banana Cheesecake
1 10" pie crust, pre-baked for 10 minutes
12 oz Cream cheese
1 1/2 c Plain yogurt
2 c Pureed bananas (4 medium bananas)
2 Eggs (opt)
1/4 c Honey (opt)
Blend all the ingredients in the blender until smooth and creamy. Pour into the prebaked
pie crust and bake for 30 minutes or until set. Allow to cool before serving.
You can top with a layer of yogurt and decorate with any fresh fruit (try a mixture of
strawberry and banana slices). Serve well chilled.
Banana Nut Cheesecake
1 c Chocolate wafer crumbs
1/4 c Margarine, melted
16 oz Cream cheese softened
1/2 c Sugar
1/2 c Mashed ripe bananas
2 lg Eggs
1/4 c Chopped walnuts
1/3 c Milk chocolate chips
1 tb Margarine
2 tb Water
Combine crumbs and margarine; press onto the bottom of a 9-inch springform pan.
Bake at 350 degrees F., 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., 40 minutes. Loosen cake from rim;cool before removing rim pf pan. Melt
chocolate pieces and margarine with water over low heat, stirring until smooth.
Drizzle over cheesecake. Chill.
1 c Chocolate Wafer Crumbs
3 tb Margarine, Melted
16 oz Cream Cheese Softened
2/3 c Sugar
2 Large Eggs
6 oz Semi-sweet Chocolate Chips, melted
1/4 ts Almond Extract
21 oz Cherry Pie Filling (1 Cn)
Frozen Whipped ToppingThawed
Combine crumbs and margarine, press onto bottom of 9-inch springform pan. Bake
at 350 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium
speed on electric mixer until well blended. Add eggs, one at a time, mixing well after
each addition. Blend in chocolate and extract; pour over crust. Bake at 350 degrees
F., 45 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
Top cheesecake with pie filling and whipped topping just before serving.
Brownie Swirl Cheesecake
8 oz (1 Pk) Brownie Mix
16 oz Cream Cheese, Softened
1/2 c Sugar
1 ts Vanilla
2 Large Eggs
1 c Milk Chocolate Chips, Melted
Grease bottom of 9-inch Springform pan. Prepare basic brownie mix as directed on
package; pour batter evenly into springform pan. Bake at 350 degrees F., 15
minutes. Combine cream cheese, sugar and vanilla, mixing at medium speed on
electric mixer until well blended. Add eggs, one at a time, mixing well after each
addition. Pour over brownie layer. Spoon chocolate over cream cheese mixture, cut
through cheese and chocolate mixture several time to acheive a marble effect. Bake
at 350 degrees F., 35 minutes. Loosen cake from rim of pan; cool before removing
rim of pan. Chill. Garnish with whipped cream, if desired.
Cranberry & White Chocolate Cheesecake
Cake:
4 oz White chocolate, chopped 2 pk 8-oz cream cheese 3/4 c Sugar 3 Eggs 2 ts
Vanilla pn Salt 3 c
Sour cream
Crust:
1 c Graham cracker crumbs 2 tb Butter, melted 2 oz White chocolate, chopped
Glaze:
2 c Cranberries 1/3 c Sugar 1 ts Cornstarch Grated white chocolate for garnish if
desired.
Crust: Stir crumbs with butter until well moistened; stir in chocolate. Press into the
bottom of a greased 9-inch springform pan. Centre pan on a 20 X 14 inch piece of
foil; press up tightly around side of pan. Bake in 325F oven for 8 minutes. Let cool on
a rack.
Cake: In a double boiler melt chocolate. Let cool. In a large bowl, beat cream cheese
until softened. Gradually beat in sugar; beat for 3 minutes or until fluffy. On low
speed, beat in eggs, one at a time, beating well after each addition. Stir in vanilla,
chocolate and salt; stir in sour cream. Pour onto crust.
Set cake pan onto a larger shallow pan; pour in enough hot water to come 1 inch up
the side. Bake at 325 degrees F for 1 1/4 hours or until the edge is set but centre
still jiggles slightly. Turn oven off; let cool in oven for 1 hour. Remove from larger
pan and remove foil; let cool on a rack. Cover and refrigerate over night.
Glaze: In saucepan cook cranberries and 1/4 cup water, partially covered, just until
boiling. Stir in sugar and return to a boil; cook for 2 minutes or until sugar is
dissolved but berries have not popped. Drain, reserving juice and berries seperately.
Remove cake from pan; place on cake plate. Return juice to saucepan; blend in
cornstarch. Cook, whisking, until boiling and thickened; let cool slightly. Spoon
berries around edge of the cake. Spoon glaze over top. Refrigerate for 1 hour or until
set. Garnish with chocolate gratings.
Cheesecake
Crust
1 1/2 c Graham cracker crumbs
2 tb Sugar
2/3 Cube margarine; melted
Filling
2 8 oz pkgs cream cheese; at room temperature
1/2 c Sugar
1/2 ts Vanilla
2 Eggs
Topping
1 c Sour cream
1/2 ts Vanilla
2 tb Sugar
Stir together Crust Ingredients and press into 9 inch pie pan. Bake at 350 for 5
minutes and set aside. Beat Filling Ingredients well and pour into crust. Bake at 350
for 20-30 minutes until not too jiggly in center. Mix Topping Ingredients together and
pour over top of cheese cake. Bake at 350 for 5 minutes. Chill for 3 hours. Top with
your choice of pie filling, for example, cherry, lemon, raspberry or strawberry. Serves
6-8.
Candy Cane Cheesecake
1 1/3 c Chocolate Cookie Crumbs
2 tb Sugar
1/4 c Butter or margarine
1 1/2 c Sour Cream
1/2 c Sugar
3 Eggs
1 tb Flour
2 ts Vanilla
1/4 ts Peppermint extract
3 8oz packages of Cream Cheese
2 tb Butter
2/3 c Crushed peppermint candy
Preheat oven to 325 degrees F. Combine first 3 ingredients and press into a 9-inch
springform pan. Blend sour cream, sugar, eggs, flour and both extracts until smooth.
Add cream cheese and 2 T butter. Stir in crushed candy. Pour into crust and bake on
lowest rack of oven for 50-60 minutes or until firm. Allow to cool (top may crack) and
refrigerate overnight. Remove from pan and serve. Top with sweetened whip cream
and garnish with candy cane if desired.
24 Vanilla wafer cookies
16 oz Cream cheese; softened
1 1/4 c Sugar
1/3 c Hershey's
2 tb All-purpose flour
3 Eggs
8 oz Dairy sour cream
1/2 ts Almond extract
Canned cherry pie filling chilled
Sour Cream Topping
8 oz Dairy sour cream 2 tb Sugar 1 ts Vanilla extract
Heat oven to 325 degrees F. Line muffin cups (2-1/2 inches in diameter), with foil
bake cups. Place one vanilla wafer (flat-side down) in bottom of each cup. In large
bowl, beat cream cheese until smooth. Add sugar, cocoa and flour; blend well. Add
eggs; beat well. Stir in sour cream and almond extract. Fill each muffin cup almost
full with batter. Bake 20 to 25 minutes or until set. Remove from oven; cool 5 to 10
minutes. Spread heaping teaspoonful sour cream Topping on each cup. Cool
completely in pan on wire rack; refrigerate. Just before serving, garnish with cherry
pie filling. Cover; refrigerate leftover cheesecakes. 1-1/2 to 2 dozen cheesecakes.
Sour Cream Topping: In small bowl, stir together 1 container (8 oz.) dairy sour
cream, 2 tablespoons sugar and 1 teaspoon vanilla extract; stir until sugar is
dissolved.
1 Envelope unflavoured gelatine
1/4 c Orange juice
1/4 c Milk
1 Egg, separated
2/3 c 1% cottage cheese
2/3 c Yogurt cheese
7 tb Equal, sugar substitute
Grated rind of 1 orange
1 Corn Flake Pie Crust
1 c Fresh strawberries, halved
Smooth and so satisfying, no one will quess that this cheesecake is calorie and fat
trim. In 2 cup glass measure, sprinkle gelatin over orange juice. Microwave at HIGH
until gelatin dissolves. Stir in milk and egg yolk. Microwave at medium for 30-60
seconds, or until hot and slightly thickened. In food processor or blender, process
cottage cheese until smooth; stir in yogurt cheese, 4 tbsp Equal, and orange rind.
With food processor or blender running, add gelatine mixture and process just until
blended. Refrigerate until consistency of egg whites. In separate bowl, beat egg
white until soft peaks form. Add 2 tbsp Equal and beat until stiff peaks form. Fold
into cheese mixture. Pour into corn flake pie crust and refrigerate several hours until
set. Just before serving, toss strawberry halves with remaining 1 tbsp Equal. Arrange
on cheesecake. Cut into 6 wedges. Makes 6 servings.
1 Egg, seperated
1/2 c Skim milk
1 pk Gelatin (envelope)
1/8 ts Salt
1 tb Equal (no substitute)
1 1/2 c Cottage cheese
1 tb Lemon juice
1 ts Vanilla
6 tb Lite Coolwhip
Take cottage cheese and cream in blender until very SMOOTH. Set aside. Put egg
yolk in top of double boiler beat well and add milk. Add gelatin & salt. Cook over
boiling water until gelatin dissolves and mixture thickens. (about 10 minutes)
Remove from heat, add sugar substitute. Cool. Add cottage cheese, lemon juice and
vanilla to cooled mixture. Chill, stirring occasionally, until mixture mounds when
dropped from a spoon. Beat egg white until stiff. Fold egg white and coolwhip
together into mixture. Pour into graham crust. Or pour into pie plate and top with
crumb topping.
Crumb Topping: crush 2 graham crackers fine. Mix with pinch of cinnamon and
nutmeg.
Cheesecake Bananas
Crust:
1 1/2 c Graham Cracker Crumbs
1/4 c Sugar; Granulated
Cheesecake:
1 lb Cream Cheese
1/4 c Sugar; Granulated
2 ts Lemon Juice
4 Eggs; Large
1 c Sour Cream
1 c Bananas; Mashed; *
6 tb Butter; Melted
* Approximately 3 medium bananas should yield the 1 cup of mashed
Crust: Preheat the oven to 350 degrees F. Place the crumbs in a mixing bowl and add
the butter and sugar. Blend well. Press the crumb mixture onto the bottom and
partly up the sides of a greased 9-inch springform pan. Smooth the crumb mixture
along the bottom to an even thickness. Bake for about 10 minutes in the oven at 350
degrees F. Cool before filling.
Cheesecake: Preheat the oven to 350 degrees F. In a large mixing bowl; beat the
cream cheese, sugar and lemon juice together. Add the eggs, one at a time, beating
well after each addition. Stir in the sour cream and the mashed bananas and blend
well until very smooth. Pour the mixture into the prepared crust and bake for 1 hour.
Cool in the oven, with the door propped open, until the cake is at room temperature.
Chill until serving time.
Cheesecake Pecan Pie
8 oz Cream cheese, softened
1 Egg
1/3 c Sugar
1 ts Vanilla
1 Unbaked 9 inch pie shell
1 1/2 c Pecan halves
2 Slightly beaten eggs
1/4 c Sugar
2/3 c Light corn syrup
1/2 ts Vanilla
Combine cream cheese, egg, 1/3 cup sugar, and 1 teaspoon vanilla. Beat until light
and fluffy. Spread over bottom of pie shell. Arrange pecans on the cream cheese
mixture. Mix remaining eggs, sugar, corn syrup, and vanilla, stirring well. Carefully
pour over the pecans. Bake at 375 degrees for 40 to 45 minutes or until done.
Cappucino Chocolate Cheesecake
1 1/4 c Chocolate wafers, crushed
1/8 ts Cinnamon
1 pk Light cream cheese (8 oz)
1 c Sugar
1 c Unsweetened cocoa powder
1 ts
2 1/2 c Sour cream
2 Eggs
2 tb Coffee liqueur
1 ts Vanilla
Preheat oven to 350 degrees F. Stir together wafer crumbs and cinnamon. Pat into
bottom of 9- inch springform pan. Beat cream cheese until light and fluffy. Beat in
sugar and cocoa powder. Beat in egg. Stir in 2 cups sour cream, coffee liqueur and
vanilla. Turn into prepared pan. Bake for 30 minutes or until set. Spread remaining
sour cream evenly over top. Return to oven 1 minute to glaze top. Cool to room
temperature, then chill thoroughly, covered. Remove from springform pan. Just
before serving, dust top with cocoa powder.
Cheesecake with Raspberry Sauce
1/4 c Graham Cracker Crumbs
500 ml Cottage Cheese, 2% Fat
500 g Cream Cheese - Fat Free
1 c Sugar
2 tb Cornstarch
1 ts Vanilla Extract
1 ea Egg
2 ea Egg Whites
300 g Raspberries, Frozen Thawed
1 tb Cornstarch
1/2 c Jelly
Sprinkle graham crumbs evenly over bottom of lightly greased 9 inch springform
pan. Puree well drained cottage cheese in processor until smooth. Add cream cheese,
cut into cubes and continue processing until smooth. With processor on, gradually
add sugar, cornstarch and vanilla. Add egg and egg whites, one at a time to cream
cheese mixture; process using on and off action until just blended; pour into pan.
Bake at 450 for 10 min.; reduce to 250 and bake 35 - 40 min. Cool. Refrigerate
overnight. Serve with Raspberry sauce. Raspberry Sauce: Drain thawed,frozen
raspberries, reserving juice. Place berries in sieve; crush to extract additional juice.
Discard seeds. Whisk cornstarch and heated jelly into juice. Cook sauce in microwave
on High until thickened (1-2 min). Refrigerate until cool. Makes 1 1/4 cups.
Apple Cheesecake
1 c Graham cracker crumbs
Sugar
1 ts Cinnamon; divided
3 tb Margarine; melted
16 oz Cream cheese; softened
2 Eggs
1/2 ts Vanilla extract
4 c Apple slices; thinly sliced, peeled, about 2 1/2 lbs apples
1/2 c Pecans; chopped
Preheat oven to 350 degrees F. Combine crumbs, 3 tablespoons sugar, 1/2 teaspoon
cinnamon and margarine in small bowl; mix well. Press onto bottom and up sides of
9-inch pie plate. Bake crust 10 minutes. Beat together cream cheese and 1/2 cup
sugar in large bowl until well blended. Add eggs, one at a time, beating well after
each addition. Blend in vanilla; pour into crust. Combine remaining 1/3 cup sugar
and remaining 1/2 teaspoon cinnamon in large bowl. Add apples; toss gently to coat.
Spoon apple mixture over cream cheese mixture. Sprinkle with pecans. : Bake 1 hour
and 10 minutes or until set. Loosen cake from rim of pan; cool before removing rim
of pan. Refrigerate.
Amaretto Cheesecake
1 1/2 c graham cracker crushed
1/2 Stick butter, melted
15 oz Ricotta cheese
8 oz Cream cheese
4 Eggs, lightly beaten
1/2 c Sugar
1/3 c Amaretto liquor
1 ts Vanilla
1/4 ts Salt
Great topped with strawberry jam. Combine crumbs of graham crackers and butter;
press over bottom and sides of greased 9 inch spring- form pan. Chill. Preheat oven
to 325. Beat together ricotta and cream cheese until smooth. Pour mixture into pan;
bake 1 hour and 15 minutes, or until firm in middle. Cool 30 minutes in pan before
removing. Cool completely (preferrably in refrigerator overnight) before serving. Top
with fresh fruit, or jam.
Amaretto Hazelnut Macaroon Cheesecake
Hazelnut Crust
1 c Hazelnuts, roast 10 min at 350
3 Egg whites
2 ts Vanilla
2 c Powdered sugar
1/2 c Sugar
1/8 ts Salt
Filling:
1/2 c Amaretto
3 ts Gelatin, unflavored
2 ts Vanilla
1 1/2 lb Cream cheese
3/4 c Sugar
2 tb Lemon juice
1 ts Lemon zest
2 c Cream
Hazelnut macaroon: heat oven to 350. grease 10 inch springform pan. line with
parchment. Grease parchment. Line a cookie sheet with greased parchment.
Whisk together eggs and vanilla. Remove as much skin from the hazelnuts as is
convenient. Chop the nuts in a food processor with one cup of the powdered sugar
for 30 sec. Add both powdered and regular sugar. Pulse a few times to combine. With
processer running, pour in egg mixture. process for 15 sec until smooth
Reserve 1/2 - 1/3 cup batter. Pour remaining into springform, smooth with spatula.
Pour reserved batter onto cookie sheet, spread in a 7-8 inch disk
Bake crust 25-30 min., disk 20-25 min. cool on wire rack
Chop up the disk into 1/8 inch pieces and soak in 1/4 amaretto.
Carefully remove crust. Replace bottom of springform with foil wrapped cardboard
circle. Replace crust.
Amaretto cheesecake filling: sprinkle gelatin over 1/4 cp amaretto, let stand 5
min. Heat in sauce pan with hot (not boiling) water stirring for 4 min., leave in hot
water to stay warm Beat cream cheese in mixer for 1 min. Add lemon juice and zest,
mix. Beat cream to soft peaks. Fold 1/3 cream into cream cheese. Fold in remaining
whipped cream. Fold in soaked macaroon disk bits Scrape into prepared pan, cover
with plastic wrap. Refrigerate at least 3 hrs. (preferably overnight)
Amaretto Chocolate Cheesecake
Crust
7 oz Amaretti (see note)
1 oz Chocolate, unsweetened, 1 square
2 tb Granulated sugar
5 tb Sweet butter
Filling:
6 oz Chocolate, semisweet
1 1/2 lb Cream cheese
7 oz Amaretti
4 oz Almond paste
4 lg Eggs
1/3 c Amaretto liqueur
1/2 c Heavy cream
1/4 c Sugar, granulated
Make Crust: Butter the sides only (not the bottom) of a 9-inch spring-form pan (about
2 1/2 to 3 inches deep). Grind the Amaretti very fine in a food processor or blender.
Mix with sugar in a mixing bowl. Melt the chocolate and butter in the top of a double
boiler, stirring occasionally. Add the melted mixture to the Amaretti crumbs and
sugar and mix thoroughly. (Don't wash the double boiler; you'll be using it again in a
minute.) Turn the mixture into the prepared pan. With your fingers, distribute it
evenly over the bottom and press it down into a very firm, compact layer. Refrigerate
while you prepare the filling.
Make Filling: Adjust rack 1/3 up from the bottom of the oven and preheat to 350
degrees F. Partially melt chocolate in the top of a double boiler, then uncover and stir
until completely melted. Remove the top of the double boiler and set aside to cool.
Break the Amaretti coarsely into a bowl and set aside. Cut the almond paste into
small pieces, and beat on low speed with an electric mixer, while gradually adding
the Amaretto liqueur. Beat until thoroughly mixed and set aside.
Beat the cream cheese with an electric mixer until smooth. Add the sugar and beat
until smooth again. Add the almond paste- Amaretto mixture and beat until
thoroughly mixed. Add the melted chocolate and beat well again. Add the eggs one
at a time, beating at low speed until they are incorporated after each addition. Add
the heavy cream and beat until smooth. Add the coarsely broken Amaretti and stir
gently only to mix. Turn into the prepared pan, pouring the mixture over the bottom
crust. Rotate the pan gently to level the batter. (Don't worry if the mixture comes
almost to the top; it won't run over.) Bake 45 minutes. It will seem soft and not
done, but don't bake any more; it will become firm when chilled. The top of the cake
is supposed to look bumpy because of the large chunks of Amaretti. Let cool
completely at room temperature, then carefully remove the sides of the pan and
refrigerate the cake (still on the bottom of the pan) for 4 to 6 hours, or overnight.
Amaretto Cheesecake with Raspberry Sauce
Base:
1/4 c Butter
2 c Almonds, chopped
2 tb Granulated sugar
Filling:
12 oz Cream cheese, softened
1/2 c Granulated sugar
3 Eggs
1 c Sour cream
2 tb Amaretto
1/2 ts Vanilla
1/2 ts Almond extract
Sauce:
3 c Raspberries, frozen, unsweetened, thawed
2 tb Amaretto
Sugar
Base: In 9-inch microwavable quiche dish, shallow round baking dish or deep pie
plate, melt butter at high (100 per cent power) 1 to 1 1/2 minutes. Stir in almonds
and sugar until evenly coated with butter. Press into bottom and sides of dish.
Microwave at high 2 to 3 minutes or until firm. If necessary, rotate dish during
cooking.
Filling: Beat cream cheese and sugar until light. Beat in eggs one at a time. Add sour
cream, 2 tablespoons Amaretto or almond liqueur, vanilla and almond extract. Beat
until smooth. Pour into baked crust. Microwave uncovered at medium (50 per cent
power) 14 to 18 minutes or until cheesecake is almost set in centre. Rotate dish
partway through cooking, if necessary. Cool on countertop to room temperature,
then cover and refrigerate until serving time.
Sauce: Reserve some whole raspberries for garnish. Puree remaining raspberries.
Push through sieve to remove seeds. Stir 2 tablespoons Amaretto or almond liqueur
into puree. Add sugar to taste. To serve, spoon some sauce on to dessert plates.
Place slice of cheesecake on sauce. Garnish with reserved berries. Makes 6 to 8
servings. If you prefer, use 1 cup graham cracker crumbs with 1/2 cup finely
chopped almonds for the crust. Use a food processor and pulse to chop nuts to an
even consistency, rather than a fine powder. Also, you could substitute strawberries
for the raspberries. To omit liqueur, increase almond extract in the filling to 1
teaspoon and use just a drop in the raspberry puree.
Amaretto Cheesecake
Crust:
1 1/2 c Graham cracker crumbs
2 tb Sugar
1 ts Cinnamon
1 Stick margarine; melted
Cake:
24 oz Cream cheese
1 c Sugar
4 Eggs
1/3 c Amaretto (up to 1/2 cup)
Topping:
8 oz Sour cream
1 tb Plus 1 tsp. sugar
1 tb Amaretto
Garnishes:
Almond halves
Shavings from a Hershey bar
Combine crust ingredients and press into the bottom and sides of a 10" springform
pan. Combine cake ingredients and pour into the crust. Bake at 375 F. for 45 to 50
minutes. Turn the oven to 500 degrees F. Meanwhile, combine topping ingredients.
Spread on the cheesecake and return to the oven for five minutes. Chill overnight
and garnish as desired.
Amaretto Cheesecake
3 pk Cream cheese -- 8oz.
1 c Sugar
4 lg Eggs
1/3 c Amaretto
1 1/2 c Graham cracker crumbs
1 ts Cinnamon
1/4 c Sugar
6 tb Butter -- Melted
8 oz Sour Cream
1 tb Sugar (plus 1 teaspoon)
1 tb Amaretto
Mix graham cracker crumbs, cinnamon, sugar and butter. Pat mixture in bottom of a
9 inch spring form pan. Beat cram cheese until light and fluffy. Gradually beat in 1
cup sugar. Add eggs one at a time beating well after each addition. Pour into and and
bake in a pre-heated 375 degree F oven for 45-50 minutes. Mix the sour cream,
sugar and amaretto. Spoon the mixture over the cheesecake when done and return
to voen for 5 minutes at 500'. Let ripen 48 hours in the refrigerator. Top with 1/4 cup
sliced toasted almonds, and chocolate curls before serving. Serving Ideas : Top with
sliced, toasted almonds and chocolate curls
Gala Apricot Cheesecake
2 1/4 c Quick Oats, Uncooked
1/3 c Brown Sugar, Packed
3 tb Unbleached All-purpose Flour
1/3 c Margarine, Melted
1 ea Env. Unflavored Gelatin
1/3 c Cold Water
16 oz Cream Cheese, Softened
1/2 c Granulated Sugar
2 tb Brandy
1/2 c Dried Apricots, Fine Chop
1 c Whipping Cream, Whipped
10 oz (1 Jr) Apricot Preserves
1 tb Brandy
Combine oats, brown sugar, flour and margarine, press onto bottom of 9-inch
springform pan. Bake at 350 degrees F., 15 minutes. Cool Soften gelatin in water;
stir over low heat until dissolved. Combine Cream Cheese and granulated sugar,
mixing at medium speed on electric mixer until well blended. Gradually add gelatin
and brandy to cream cheese mixture mixing until well blended. Chill until slightly
thickened; fold in apricots and whipped cream. Pour into crust; chill until firm. Heat
combined preserves and brandy over low heat; cool. Spoon over cheese- cake.
VARIATION:
Substitute Neufchatel cheese for Cream Cheese
Amaretto Cheesecake with Apricot Glaze
Crust:
1 c Graham Wafer Crumbs
1/2 c Almonds, chopped toasted, unblanched
2 tb Sugar
1/4 c Butter, melted
Filling:
4 pk Cream Cheese(250g), softened
1 c Sugar
3 tb Flour
4 ea Eggs
1 c Sour Cream
1/4 c Amaretto di Saronno liqueur
Glaze:
1/2 c Apricot Jam
1 tb Amaretto di Saronno liqueur
Crust: Combine ingredients; press onto bottom of a 9-inch springform pan. Set aside.
Filling: Combine cream cheese, sugar, and flour, mixing until well blended. Add eggs,
one at a time, mixing just until combined.Blend in sour cream and liqueur; pour over
crust. Bake in 450 degree F oven 10 minutes. Reduce oven temperature to 250
degrees F; continue baking for 1 hour. Run knife around rim of pan ; cool on wire
rack. Chill.
Glaze: To glaze cake, combine jam and liqueur in a saucepan; heat until warm and
smooth. Strain mixture and pour over cheesecake before removing sides of pan.
Garnish if desired. Makes 10-12 servings.
Graham Cracker Cheesecake Crust
1 1/2 c Graham Cracker Crumbs
1/3 c Melted Butter
1/3 c Sugar
Combine all ingredients. Press into bottom and halfway up side of 9 inch springform
pan. Bake at 350 degrees for 8 to 10 minutes; cool and fill.
Amaretto Mousse Cheesecake
2 c Graham cracker crumbs
1/2 c Butter or margarine, melted
1 Envelope unflavored Gelatin
1/2 c Cold Water*
3 pk (8 oz each) cream cheese, softened
1 1/4 c Sugar
1 cn (5 oz) evaporated milk
1 ts Lemon juice
1/3 c Amaretto liqueur
1 ts Vanilla extract
3/4 c Whipping or heavy cream, whipped
Combine graham cracker crumbs with butter. Press onto bottom and up sides of 9-
inch springform pan; chill. In small saucepan sprinkle gelatin over cold water. Let
stand 1 minute. Stir over low heat till completely dissolved, about 3 minutes; set
aside. In large bowl of electric mixer, beat cream cheese with sugar till fluffy, about 2
minutes. Gradually add evaporated milk and lemon; beat at medium-high speed till
mixture is very fluffy, about 2 minutes. Gradually beat in gelatin mixture, liqueur and
vanilla thoroughly blended. Fold in whipped cream. Pour into crust; chill 8 hours or
overnight. Garnish with chocolate sauce and berries. *Substitution; Omit amaretto
liqueur. Increase water to 3/4 cup, add 1/2 teaspoon almond extract with vanilla.
Gradually add evaporated milk and lemon juice; beat at medium-high speed till
mixture is very fluffy, about 2 minute. Gradually beat in gelatin gelatin mixture,
liqueur and vanilla until thoroughly blended. Fold in whipped cream. Pour into crust;
chill 8 hours or overnight. Garnish with chocolate sauce and berries.
Cheesecake Cupcakes
3 pk 8 oz Cream Cheese
1 c Sugar
1 tb Vanilla
3 Eggs
1 c Sour cream
Custard Cups
Leave cream cheese out to soften. Beat until smooth with sugar and vanilla. Add
eggs, one at a time, beating on high. Fold in sour cream. Will make more than what
a 9" graham cracker crust will hold, so fill it to the brim, and then bake the
remainder in custard cup(s). Bake at 350F for 30-35 minutes, or until crust is golden
brown and toothpick comes out clean.
Chocolate Cheesecake
1/2 8 1/2-oz package chocolate wafers
1 tb Butter, softened
4 8-oz packages cream cheese, softened
1/2 c Sugar
2 tb Cornstarch
4 lg Eggs
1 tb Vanilla
3 1-oz squares semisweet chocolate, melted & cooled
1 8-oz container sour cream
Heat oven to 300 degrees F. Crush chocolate wafers in food processor or in plastic
bag with rolling pin. Add butter and process or knead into crumbs. Pat into bottom of
an oiled 9-inch spring-form pan. Bake 10 minutes. In the large bowl of an electric
mixer, beat cream cheese until fluffy. Stir together sugar and cornstarch. Beat into
cream cheese mixture. Add eggs to mixture one at a time, beating after each
addition. Fold in vanilla, chocolate, and sour cream until uniformly combined.
Turn cheesecake mixture into hot, crumb-lined pan. Carefully return to oven. Bake
until center of cake seems to be almost set when the pan is gently tapped-about 1
hour. Turn off oven and allow cake to sit in oven 1 hour longer. Remove pan from
oven; cool to room temperature. Cover without touching surface of cake. Place in
refrigerator overnight. To serve, loosen cake from side of pan with a spatula. Remove
side of pan. Place cake on serving platter. Decorate with whipped cream, if desired.
Very Blueberry Cheesecake
1 1/2 c Vanilla Wafer Crumbs
1/4 c Margarine, Melted
1 ea Env. Unflavored Gelatin
1/4 c Cold Water
16 oz Cream Cheese, Softened
1 tb Lemon Juice
1 ts Grated Lemon Peel
7 oz (1 jr) Marshmallow Creme
3 c Frozen Whipped Topping(thaw)
2 c Blueberries Frozen or Fresh
Combine crumbs and margarine, press onto bottom of 9-inch springform pan. Chill.
Soften gelatin in water, stir over low heat until dissolved. Gradually add gelatin to
cream cheese, mixing at medium speed on electric mixer until well blended. Blend in
juice and peel. Beat in marshmallow creme; fold in whipped topping. Puree
blueberries; fold into cream cheese mixture. Chill until firm .
Garnish with additional frozen whipped topping, thawed, and lemon peel.
Very Smooth Cheesecake
1 c Graham Cracker Crumbs
3 tb Sugar
3 tb Margarine, Melted
1 ea Env Unflavored Gelatin
1/4 c Cold Water
8 oz Cream Cheese, Softened
1/2 c Sugar
10 oz Frozen Strawberries, Thawed
1 x Milk
1 c Whipping Cream, Whipped
Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake
at 325 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. Drain strawberries, reserving liquid. Add enough milk to liquid ot
measure 1 cup. Gradually add combined milk mixture and gelatin to cream cheese,
mixing until well blended. Chill until slightly thickened. Fold in whipped cream and
strawberries; pour over crust. Chill until firm.
Chocolate Cheesecake
8 1/2 oz Chocolate Wafers, Fine Crush
1/2 c Butter, Melted
12 oz Semi-sweet Chocolate Chips
1 1/2 c Heavy cream
16 oz Cream Cheese, Softened
1/4 c Sugar
4 ea Large Eggs
1 ts Vanilla Extract
1/2 c Heavy Cream Whipped (Opt.)
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.
Chocolate Caramel Pecan Cheesecake
Base:
2 c Vanilla wafer crumbs
6 tb Margarine, melted
Body:
1 ea 14-ounce bag caramels
1 cn 5-ounce evaporated milk
1 c Chopped pecans, toasted
2 pk 8-ounce cream cheese, soften
1/2 c Sugar
1 ts Vanilla
2 ea Eggs
1/2 c Semi-sweet chocolate pieces
Base: Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
Bake at 350 degree F, 10 minutes.
Body In 1 1/2 quart heavy saucepan, melt caramels with milk over low heat, stirring
frequently, until smooth. Pour over crust. Top with pecans. Combine cream cheese,
sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add
eggs, one at a time, mixing well after each addition. Blend in chocolate; pour over
pecans. Bake at 350 degrees F, 40 minutes. Loosen cake from rim of pan; cool
before removing rim of pan. Chill. Garnish with whipped cream and additional finely
chopped pecans, if desired.
Aunt Franny's Cheesecake
3 pk Cream cheese
5 Eggs
1 1/2 pt Sour cream
1 1/2 ts Vanilla
3 tb Sugar
1 c Granulated sugar
1 1/2 ts Vanilla
1/2 c Sugar
1 1/2 c Graham cracker crumbs
1/4 c Margarine
Crust: 1 1/2 c. graham cracker crumbs, 3 T. sugar, 1/4 cup margarine. Mix and pour
in 13x9x2 pan._ _ Filling: Cream cheese, add eggs, one at a time; mix thoroughly.
Add 1 cup sugar and and 1 1/2 t. vanilla. Pour over graham cracker crust. Bake at
300 for one hour. Cool for 5 minutes.
Topping: Mix 1 1/2 pts. sour cream, 1/2 c sugar, and 1 1/2 t. vanilla together. Pour
over baked cheesecake. Bake an additional 5 minutes in oven, set overnight. Serve
cherry pie filling as topping on the side. Cherries might be too rich for some people
so this enables anyone who wants them to add them individually.
Chocolate Cheesecake
16 oz Vanilla low fat yogurt
30 oz Part-skim ricotta cheese
1/2 c Chocolate wafer crumbs (about 10 wafers)
2 Egg whites
3/4 c Sugar
1/2 c Cocoa powder
2 tb Flour
2 ts Vanilla
Non dairy whipped topping
Strawberry halves
Line two collanders with paper toweling. Place yogurt in one and ricotta cheese in the
other. Place in refrigerator for 24 hours. Preheat oven to 325 deg f. Sprinkle crumbs
on bottom of a 9" springform pan. In the bowl of a food processor - puree the ricotta
cheese until very smooth (about 6-8 minutes, until cheese feels smooth when rubbed
between your fingertips). Add drained yogurt, egg whites, sugar, cocoa, flour and
vanilla. Puree for 3 minutes. Spoon the cheese mixture over the crumbs. Bake for 50
minutes or until edges are set. Turn off oven; open door slightly. Leave cheese cake
in oven for 1 hour or overnight until cold. Garnish. Makes 16 servings.
1 c Graham cracker crumbs
3 tb Sugar
2 tb Margarine, melted
3 pk Fat-free Cream Cheese (8oz)
3/4 c Sugar
2 tb Flour
3 tb Lemon juice
3 tb Cholesterol-free egg product
1 ct Non-fat lemon yogurt
Lite whipped topping
1 cn Cherry pie filling
Heat oven to 350 degrees F. Combine graham cracker crumbs, sugar and margarine;
mix well. Pat onto bottom of 9" or 10" springform pan. Set aside.
Beat cream cheese, sugar and flour together until light, fluffy and smooth. Gradually
add lemon juice and egg product; beat well. Add lemon yogurt and mix thoroughly.
Pour over prepared crust.
Loosely place aluminum foil over springform pan.
Bake at 350 degrees F 60 to 70 minutes or until center of cake is set.
Gently run tip of knife between cake and edge of pan. Cool to room temperature
before removing from pan. Chill. Served topped with cherry pie filling and whipped
topping.
Cheddar Chili Cheesecake
1 1/2 tb Butter -- (for pan)
1/4 c Breadcrumbs -- fine, toasted
1/4 c Cheddar cheese -- finely grated
6 oz Ham -- thinly sliced
1 1/2 lb Cream cheese -- room temperature
3/4 lb Cheddar cheese -- grated, sharp
1 c Cottage cheese
3/4 c Chopped green onions
4 Eggs
3 tb Jalapeno pepper -- optional
2 tb Milk
1 Clove garlic -- halved
Preheat oven to 325 degrees F. Butter 9" springform pan. Mix breadcrumbs and 1/4
cup cheddar. Sprinkle mixture into pan, turning to coat. Refrigerate. Dice about half
of ham; reserve remaining slices. Mix diced ham with remaining ingredients in
blender or processor until smooth. Pour slightly more than half of filling into prepared
pan. Top with reserved ham slices in even layer. Cover with remaining filling. Set
pan on baking sheet. Bake 1 1/4 hours. Turn oven off and cool cheesecake about 1
hour with door ajar. Transfer cheesecake to rack. Remove sides of pan. Cool to room
temperature before serving.
Auntie Babe's Cheesecake
Crust:
1 2/3 c Graham cracker crumbs
1 1/2 ts Cinnamon
2 tb Sugar
6 tb Butter; melted
Filling:
1 c Sugar
3 Eggs; beaten well
24 oz Cream cheese; softened
1/2 ts Vanilla
Topping:
1 pt Sour cream
3 tb Sugar
1/2 ts Vanilla
Combine crust ingredients and pat into bottom and sides of pan.
Beat cream cheese thoroughly; add sugar gradually; add eggs in thirds; add vanilla;
pour into
prepared pan.
Bake at 375 degrees F. for 25 minutes; remove from oven and add topping.
To prepare topping, whip sour cream; add sugar and vanilla, and pour over cake.
continue baking at 500 for 5 minutes.
Important - chill at LEAST 24 hours.
1 c Graham cracker crumbs
1/4 t Ground nutmeg
1 ea Env. unflavored gelatin
8 oz Cream cheese, softened
1 c Eggnog
1/4 c Sugar
1/4 c Margarine, melted
1/4 c Cold water
1/4 c Sugar
1 c Whipping cream, whipped
Combine crumbs, sugar, nutmeg and margarine; press onto bottom of 9-inch
springform pan. Soften gelatin in water; stir over low heat until dissolved. Combine
cream cheese and sugar, at medium speed on electric mixer until well blended.
Gradually add gelatin and eggnog, mixing until blended. Chill until slightly thickened;
fold in whipped cream. Pour over crust; chill until firm. VARIATION: Ingrease sugar
to 1/3 c. Substitute milk for eggnog. Add 1 t vanilla and 3/4 t rum
extract. Continue as directed.
Cheddar Cheesecake with Strawberries
1 1/4 c Vanilla wafer crumbs
2 tb Butter or margarine -- Melted
16 oz Cream cheese -- softened
1/2 c Shredded sharp cheddar cheese
3/4 c Sugar
3 Eggs
1/2 ts Grated orange peel
1/4 ts Grated lemon peel
2 tb Flour
1 c Heavy cream
1 pt Fresh strawberries
Light corn syrup
Mix crumbs with butter; press over bottom of nine-inch springform pan. Bake in 350
degree F oven for 5 minutes. Combine cheeses and sugar in bowl; beat until fluffy.
Beat in eggs, one at a time. Blend in peels, flour, and 1/2 cup of the cream. Pour
over crumb crust in pan. Bake at 350 for 40 minutes or until cake is set in center.
Cool on rack. Arrange the whole strawberries on top of the cake. Brush with corn
syrup.
Absolutely Delicious Cheesecake
1 c Sugar
1 tb Vanilla
8 oz Cream cheese
1 c Sour cream
8 oz Cool Whip
2 Graham
2 cn Cherry pie filling
Pie crusts
Mix sugar, vanilla and cream cheese together. Stir in sour cream, then mix it slowly
in blender. Add the Cool Whip. Spread the cheese mixture evenly in graham pie
crusts, thenspread pie filling on top. Chill approximately 2 hours before serving.
Individual Cherry Cheesecake
2 pk Creamcheese, 8oz each
3/4 c Sugar
2 Eggs
1 ts Lemon juice
1 ts Vanilla
12 Vanilla wafers
1 cn Cherry pie filling
Mix softened cream cheese, sugar, eggs, lemon juice and vanilla in bowl. Place wafer
in bottom of each of 12 cupcake papers (in cupcake tin). Spoon in cream cheese
mixture 3/4 full. Bake in 375 degree oven for 15 minutes. Let cool. Top each with
cherry pie filling and refrigerate for 1 hour or more.
3/4 c Sour cream
5 oz Cream cheese
1/2 c Sugar
1 Egg
1 8" graham cracker crust
1 Box strawberries
4 oz Whipped cream sweetened
Place sour cream; cream cheese, sugar and egg in food processor or blender and
blend until smooth. Turn into graham cracker crust and bake at 350 degrees 15
minutes. Chill several hours, or overnight. Garnish fruit slices and whipped cream.
Heavenly
Crust:
1 1/2 c Chocolate Wafer Crumbs
4 tb Unsalted Butter -- melted
Filling:
1 Envelope Unflavored Gelatin
1/2 c Orange Juice
24 oz Cream Cheese -- softened
3/4 c Sugar
1 c Whipping Cream -- whipped
2 ts Grated
Combine crumbs and butter. Press onto bottom of 9-inch springform pan and bake at
350 for 10 minutes. Cool Soften gelatin in juice; stir over low heat until dissolved.
Combine cream cheese and sugar. Gradually add gelatin mixture. Fold in whipped
cream and peel. Chill until firm
Cheeseless Cheesecake
1 1/2 c Crushed pineapple, drained
1/3 c Pineapple juice, from above
2/3 c Dry powdered milk
3 pk Sweetener
1 tb Vanilla
2 Envelopes Knox gelatin
2 tb Lemon juice
1/2 c Boiling water
In blender, blend pineapple, gelatin, water, and 1/3 cup reserved pineapple juice for
2 minutes on high speed. Add dry milk, vanilla, and lemon juice. Blend for 2 more
minutes on high. Pour into a 9 inch pie plate. Refrigerate until set, 2 to 3 hours.
Makes 6 servings.
Cheesecake
9 Inch graham cracker crust
8 oz Cream cheese, soften
14 oz Can sweeten condensed milk
1/3 c Lemon juice from concentrate
1 ts Vanilla extract
Optional:
21 oz Can cherry or blueberry pie filling
In large bowl, beat cheese until fluffy. Gradually beat in sweeten condensed milk
until smooth. Stir in lemon juice and vanilla. Pour into prepared crust. Chill about 3
hours or until set. Top with desired amount of pie filling before serving. Keep chilled!
Little Round Cheesecakes
8 oz Cream cheese (2)
3/4 c Sugar
2 Eggs
1 ts Vanilla
Put vanilla wafer in bottom of cupcake foil. Pour mixture in , bake for 15 minutes on
350. Put in refrigerator overnight. Add fruit before you serve.
Macadamia Nut Cheesecake
Prepared chocolate pie crust
11 oz Cream cheese
3/4 c Sugar
1 ts Vanilla
Dash salt
3 Eggs
1/2 c Chopped macadamia nuts
Blend cream cheese, sugar, vanilla and salt. Add eggs one at a time. Sprinkle nuts
over pie crust. Pour filling on top. Set on baking sheet. Bake at 325 degrees for 35 to
40 minutes.
Graham Cracker Cheesecake Crust
1 1/2 c Graham Cracker Crumbs
1/3 c Sugar
1/3 c Melted Butter
Bake at 350 degrees for 8 to 10 minutes; cool and fill.
Creamed Cottage Cheesecake
1 lb Creamed cottage cheese
1 lb Cream cheese
4 Eggs, lightly beaten
1 1/2 tb Lemon juice
3 tb Cornstarch
3 tb Flour
1/4 lb Butter melted
1 pt Thick sour cream
1 Graham cracker lined pan
Beat smooth both cheeses and beat in the eggs and vanila to blend. Blend in lemon
juice, flour and cornstarch. add and blend in the melted butter and sour cream. Pour
into a graham cracker crumb lined pan. Bake 1 hour at 325. Turn off oven. Let cake
remain in oven with door closed for 2 hours without opening door. remove cake from
oven and chill.
Cheesecake A La Chase-park Plaza
1 Graham cracker crust
2 lb Cream cheese
1 1/2 c Sugar
4 lg Eggs
1 ts Vanilla
1/3 ts
1/3 ts Lemon rind
1/3 c Egg whites
Line an 8 inch springforn pan with a graham cracker crust. Chill slightly. Cream
together, cream cheese and sugar. Beat in eggs one at a time. Add vanilla, orange
and lemon rinds. Fold in stiffly beaten egg whites. Pour into crust. Bake in a
preheated oven at 230 degrees F. for 2 hours and 40 minutes
Cheesecake Crust ( Pastry )
1/3 c Softened Butter
1 Egg
1/3 c Sugar
1 1/4 c Unsifted Flour
Cream butter and sugar in small mixer bowl; blend in egg. Add flour; mix well.
Spread dough on
bottom and 1 1/2 inches up side of 9-inch springform pan. Bake at 450 degrees for 5
minutes. Cool
and fill.
Miniature Cheesecakes
16 oz Cream cheese
3/4 c Sugar
2 Eggs
1 ts Vanilla
Cherry pie filling
Vanilla wafers
Cream cheese, sugar, eggs and vanilla together. Fill muffin pan with bake cups;
place vanilla wafer at bottom of each. Fill half full of batter and bake 10 minutes or
until set. Top with pie filling.
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