tag:blogger.com,1999:blog-70928201568143255972024-03-13T14:54:12.134-07:00cheesecake recipesUnknownnoreply@blogger.comBlogger129125tag:blogger.com,1999:blog-7092820156814325597.post-9260693715322023762009-10-16T04:01:00.000-07:002009-10-16T04:07:08.034-07:00Coffee Cheesecake<span style="font-size:180%;"><span style="font-weight: bold;">Coffee Cheesecake</span></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJdeCsD7-laOKpszkpJtLt67EMN1aITu39wnAx-OYpqoCc0LaprhERbI-gqrW5ZnTHZQSJhUCnLyko5iPoXPu3eJLZHv47nCs6l65TYqQYZVcxEbsS7NBSejo3CK9mYW4PNhWK03ggufA/s1600-h/Coffee-Cheesecake.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 343px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJdeCsD7-laOKpszkpJtLt67EMN1aITu39wnAx-OYpqoCc0LaprhERbI-gqrW5ZnTHZQSJhUCnLyko5iPoXPu3eJLZHv47nCs6l65TYqQYZVcxEbsS7NBSejo3CK9mYW4PNhWK03ggufA/s400/Coffee-Cheesecake.jpg" alt="" id="BLOGGER_PHOTO_ID_5393152674831775266" border="0" /></a><br />Crust<br />1 1/2 cups crushed low−fat graham wafers<br />1 tablespoon granulated sugar<br />1 egg white<br />Preheat oven to 375 degrees F.<br />Combine graham crumbs and sugar in a small bowl. Add egg white and mix well. Press onto bottom of<br />9− inch springform pan that has been sprayed with non−stick spray. Bake just until edges feel firm and<br />dry, about 8 minutes. Let cool.<br />Filling<br />2/3 cup granulated sugar<br />1/3 cup all−purpose flour<br />1 tablespoon cornstarch<br />1 1/2 cups low−fat 1% cottage cheese<br />8 ounces light cream cheese<br />1 egg<br />2 egg whites<br />1 teaspoon vanilla extract<br />1/2 cup skim milk<br />2 tablespoons instant coffee granules<br />1/3 cup low−fat sour cream<br />3 egg whites (at room temperature)<br />4 tablespoons granulated sugar<br />Reduce oven temperature to 300 degrees F.<br />Combine 2/3 cup sugar, flour, and cornstarch in a small bowl. Set aside.<br />Process cottage cheese in a blender until smooth. Transfer to a large bowl. Add cream cheese, egg and<br />2 egg whites. Beat with an electric mixer on high speed until smooth, about 3 minutes.<br />Gradually add flour mixture and beat until well blended. Add vanilla extract and beat again.<br />Mix coffee granules with skim milk until dissolved. Add to cheese mixture along with sour cream. Beat<br />until smooth.<br />In separate bowl, beat 3 egg whites with a mixer at high speed until soft peaks form. Add 4 tablespoons<br />sugar, 1 tablespoon at a time, beating at high speed until stiff peaks form. Fold egg white mixture into<br />cheese mixture.<br />Pour batter into prepared crust. Rake for 1 hour and 10 minutes, or until almost set. Turn oven off.<br />Leave cake in oven for 1 hour.<br />Cool completely. Cover and refrigerate for 8 hours or overnight. Run knife along edges of cake before<br />removing sides of pan.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7092820156814325597.post-27227089800354722982009-10-16T03:58:00.000-07:002009-10-16T04:01:32.375-07:00Coffee Brandy Cheesecake<span style="font-size:180%;"><span style="font-weight: bold;">Coffee Brandy Cheesecake<br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcj0-HRRNvRUZeJpG4c47KPvOzcuQx8_OpN0XTsMDXorJCYzJ1T3rayedvoG_nZJezBqbA6E_7Q5bOfg-81oT-RHUozr1Bk2IHsSd2c9fXFFWSFVzTFUHiPr0MtdjW1bEmT9RF5byEeeY/s1600-h/Coffee-Brandy-Cheesecake.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 343px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcj0-HRRNvRUZeJpG4c47KPvOzcuQx8_OpN0XTsMDXorJCYzJ1T3rayedvoG_nZJezBqbA6E_7Q5bOfg-81oT-RHUozr1Bk2IHsSd2c9fXFFWSFVzTFUHiPr0MtdjW1bEmT9RF5byEeeY/s400/Coffee-Brandy-Cheesecake.jpg" alt="" id="BLOGGER_PHOTO_ID_5393151261542945682" border="0" /></a><br />Chocolate Crumb Crust<br />2 cups chocolate wafer cookie crumbs (about 40 wafers)<br />6 tablespoons unsalted butter, melted (3/4 stick)<br />Preheat oven to 350 degrees F. Mix cookie crumbs and melted butter, combining well. Press crumb<br />mixture evenly over bottom and 1 inch up side of 9−inch springform pan. Bake 6 minutes.<br />Filling<br />32 ounces cream cheese, softened<br />1 1/4 cups granulated sugar<br />2 tablespoons all−purpose flour<br />4 eggs (at room temperature)<br />2 teaspoons vanilla extract<br />2 tablespoons brandy or Cognac<br />4 teaspoons instant coffee granules<br />2 tablespoons whipping cream<br />Mix cream cheese in large bowl of electric mixer on low speed until smooth. Add sugar and mix until<br />smooth. Mix in flour. Add eggs, 2 at a time, mixing until batter is smooth. Mix in vanilla extract and<br />brandy or Cognac. Dissolve coffee granules in the cream and add to batter. Pour batter into prepared<br />spring−form pan.<br />Place cheesecake in large baking pan with at least 2−inch high sides. Pour water into large pan to reach<br />1 inch up sides of springform pan. Bake about 1 hour until top looks firm when given gentle shake.<br />Meanwhile, prepare Topping.<br />Topping<br />2 cups sour cream<br />1/3 cup granulated sugar<br />1 teaspoon vanilla extract<br />Stir sour cream, sugar and vanilla extract in small bowl to blend. Gently spread mixture evenly over<br />top of baked cheesecake. Bake 10 minutes longer.<br />Remove from water bath and cool thoroughly, away from drafts, about 2 hours, uncovered, so soft<br />topping remains smooth.<br />Cover with plastic wrap and chill thoroughly, at least 6 hours or overnight. Store in refrigerator up to<br />7 days. Serve at room temperature.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7092820156814325597.post-32600311149525412252009-10-16T03:53:00.000-07:002009-10-16T03:57:56.897-07:00Coconut−Pineapple Cheesecake<span style="font-size:180%;"><span style="font-weight: bold;">Coconut−Pineapple Cheesecake</span></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj7uFO3jKzudafIfKzQmSH_XNJZFzeciyvHDSX1HBqaJMI-x3x6kI2EHW2E9TkHDoY3nhIg7pAt5Gh3JAphyphenhyphenD3FUaWbfnieaiZLZt9oi9OUZ155BkS0l6U7b9T34rZdWifsgBin2kGFSI/s1600-h/Coconut-Pineapple-Cheesecake.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 343px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj7uFO3jKzudafIfKzQmSH_XNJZFzeciyvHDSX1HBqaJMI-x3x6kI2EHW2E9TkHDoY3nhIg7pAt5Gh3JAphyphenhyphenD3FUaWbfnieaiZLZt9oi9OUZ155BkS0l6U7b9T34rZdWifsgBin2kGFSI/s400/Coconut-Pineapple-Cheesecake.jpg" alt="" id="BLOGGER_PHOTO_ID_5393150288845163458" border="0" /></a><br />1 (6 ounce) graham cracker pie crust<br />8 ounces cream cheese (at room temperature)<br />1/3 cup granulated sugar<br />1 (8 ounce) container Cool Whip®<br />Crushed pineapple, as desired<br />Flaked coconut, as desired<br />Drain pineapple. Mix cream cheese and sugar with just enough pineapple juice to mix. Add Cool<br />Whip. Gently fold in until creamy. Spoon into pie crust. Add pineapple on top. Then sprinkle with<br />coconut. This can be made lower fat by using low fat cream cheese and fat free Cool Whip® topping.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7092820156814325597.post-43781884393174901512009-10-16T03:51:00.000-07:002009-10-16T03:53:31.039-07:00Coconut Macaroon Cheesecake<span style="font-weight: bold;font-size:180%;" >Coconut Macaroon Cheesecake</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLbnSzj0iE3bkbdCuGC1ai4icWkuOewa5zUTc7GxLhIIOsh57HNfY6izT3pF83leGOUmfR5VjFDG1tGHV0jpjbh1wwKtBU2forul8U6Wcnjas0Z2ElDvwp2llZ9M0WgqYnjYd4lV__wnY/s1600-h/Coconut-Macaroon-Cheesecake.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 343px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLbnSzj0iE3bkbdCuGC1ai4icWkuOewa5zUTc7GxLhIIOsh57HNfY6izT3pF83leGOUmfR5VjFDG1tGHV0jpjbh1wwKtBU2forul8U6Wcnjas0Z2ElDvwp2llZ9M0WgqYnjYd4lV__wnY/s400/Coconut-Macaroon-Cheesecake.jpg" alt="" id="BLOGGER_PHOTO_ID_5393149044659495234" border="0" /></a><br />1 cup coconut, flaked, toasted<br />1/2 cup pecans, ground<br />2 tablespoons butter or margarine, melted<br />24 ounces cream cheese, softened<br />1/2 cup granulated sugar<br />1/2 teaspoon vanilla extract<br />1/4 teaspoon almond extract<br />3 eggs<br />1 egg white<br />1/2 teaspoon vanilla extract<br />1/3 cup granulated sugar<br />2/3 cup coconut, flaked, toasted<br />In a small bowl, combine 1 cup toasted coconut, ground pecans and butter. Press onto bottom of 9"<br />spring−form pan. Set aside.<br />In a large bowl beat cream cheese with electric mixer on low speed; gradually add 1/2 cup sugar, 1/2<br />teaspoon vanilla extract and almond extract. Beat until fluffy. Add 3 whole eggs; beat on low speed just<br />until combined. Pour into crust−lined pan. Bake at 350 degrees F for 35 minutes or until done.<br />Meanwhile, in a small mixing bowl beat egg white and remaining vanilla with an electric mixer until<br />soft peaks form (tips curl); gradually beat in the 1/3 cup sugar until stiff peaks form. Fold in 2/3 cup<br />toasted coconut. Carefully spread atop partially baked cheesecake. Return to oven and bake 20<br />minutes more. Cool on wire rack for 15 minutes.<br />Loosen side of cheesecake from pan. Cool 30 minutes more; remove side of pan. Cool completely.<br />Cover and chill at least 4 hours before serving.<br />To serve, garnish with strawberries and/or additional toasted coconut.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7092820156814325597.post-64503987618127727202009-10-16T03:42:00.000-07:002009-10-16T03:49:11.116-07:00Coconut Cream Cheesecake<span style="font-weight: bold;font-size:180%;" >Coconut Cream Cheesecake</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnivcx4WkUBFx5HNuwDQ8cHgT_TXj7e8o8uUDM-YTPYmTKH6ZZgSM5gnV0CzajzXFCaSFCKHQaJsqKPJQWwwGKwBthrYy5s9EzHmrLlgWozU5h6FVZx92RqdHhi3EpLXAv_EOZOZVyNlk/s1600-h/Coconut-Cream-Cheesecake.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 343px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnivcx4WkUBFx5HNuwDQ8cHgT_TXj7e8o8uUDM-YTPYmTKH6ZZgSM5gnV0CzajzXFCaSFCKHQaJsqKPJQWwwGKwBthrYy5s9EzHmrLlgWozU5h6FVZx92RqdHhi3EpLXAv_EOZOZVyNlk/s400/Coconut-Cream-Cheesecake.jpg" alt="" id="BLOGGER_PHOTO_ID_5393147990860104146" border="0" /></a><br />Crust<br />2/3 cup all−purpose flour<br />1 tablespoon granulated sugar<br />5 tablespoons well−chilled butter, cut<br />into small pieces<br />Combine flour and sugar in large bowl. Cut in butter until mixture resembles coarse meal. Gather into<br />ball. Wrap in plastic. Refrigerate 15 minutes.<br />Preheat oven to 325 degrees F. Press dough into bottom of 10−inch springform pan. Bake until golden<br />brown, 15 to 20 minutes. Cool slightly. Reduce temperature to 300 degrees F.<br />Filling<br />24 ounces cream cheese (at room temperature)<br />1 1/2 cups granulated sugar<br />4 eggs (at room temperature)<br />2 egg yolks (at room temperature)<br />2 cups flaked coconut<br />1 cup whipping cream, whipped<br />1 teaspoon fresh lemon juice<br />1/2 teaspoon vanilla extract<br />1/2 teaspoon almond extract<br />Toasted coconut (optional)<br />Using electric mixer, beat cream cheese and sugar until smooth. Beat in eggs and yolks one at a time.<br />Mix in flaked coconut, whipped cream, fresh lemon juice, vanilla extract and almond extract. Pour<br />filling into crust. Bake until edges of filling area firm, about 70 minutes.<br />Let cool completely. Remove springform. Cover with plastic. Refrigerate 4 hours. Garnish with toasted<br />coconut. This can also be frozen.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7092820156814325597.post-91846618409515582152009-10-16T03:40:00.000-07:002009-10-16T03:42:20.739-07:00Coconut Chocolate Cheesecake<span style="font-weight: bold;font-size:180%;" >Coconut Chocolate Cheesecake</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLFtkcwz8uvkIt958V3OVr-vOCqk1q2UBnjan_-z1ofD-JDzQSQFE6DbdkWk0e_qDAgsgsvagqjSOPnWn4g93yAs2SKQonKkTwRgW5I6Xd25r5QCIEphf77oIaus0xekmqtxI34f9wQJ0/s1600-h/Coconut-Chocolate-Cheesecake.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 383px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLFtkcwz8uvkIt958V3OVr-vOCqk1q2UBnjan_-z1ofD-JDzQSQFE6DbdkWk0e_qDAgsgsvagqjSOPnWn4g93yAs2SKQonKkTwRgW5I6Xd25r5QCIEphf77oIaus0xekmqtxI34f9wQJ0/s400/Coconut-Chocolate-Cheesecake.jpg" alt="" id="BLOGGER_PHOTO_ID_5393146205868747682" border="0" /></a><br />Crust<br />1 cup graham cracker crumbs<br />3 tablespoons granulated sugar<br />3 tablespoons margarine, melted<br />Filling<br />2 (1 ounce) squares unsweetened chocolate<br />2 tablespoons margarine<br />16 ounces cream cheese, softened<br />1 1/4 cups granulated sugar<br />1/4 teaspoon salt<br />5 eggs<br />1 1/3 cups flaked coconut<br />Topping<br />1 cup sour cream<br />2 tablespoons granulated sugar<br />2 tablespoons brandy<br />Combine crumbs, sugar and margarine. Press onto bottom of 9−inch springform pan. Bake at 350<br />degrees F for 10 minutes.<br />Melt chocolate and the 2 tablespoons margarine over low heat, stirring until smooth. Cool.<br />Combine cream cheese, the 1 1/4 cups sugar and salt, mixing at medium speed of electric mixer until<br />well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate mixture and<br />coconut; pour over crust. Bake at 350 degrees F for 55 to 60 minutes or until set.<br />Combine sour cream, the 2 tablespoons sugar and brandy; spread over cheesecake. Bake at 300<br />degrees F for 5 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7092820156814325597.post-72419606525624432972009-10-16T03:30:00.000-07:002009-10-16T03:40:40.420-07:00Cocoa−Nut Meringue Cheesecake<span style="font-weight: bold;font-size:180%;" >Cocoa−Nut Meringue Cheesecake</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdmmTjPeuySiROlZiHXLMXQhQVrtSTx7DRsYmek6pbndpKJO80h9jacLSyKBEhyphenhyphenMF58cZb8MXccHZou7FZ8ay8ZGmCXed6MRhge69wgslKOdKcyZIezkIBsLDCJNpfp7_J5GQYCIldGBE/s1600-h/Cocoa-Nut-Meringue-Cheesecake.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 383px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdmmTjPeuySiROlZiHXLMXQhQVrtSTx7DRsYmek6pbndpKJO80h9jacLSyKBEhyphenhyphenMF58cZb8MXccHZou7FZ8ay8ZGmCXed6MRhge69wgslKOdKcyZIezkIBsLDCJNpfp7_J5GQYCIldGBE/s400/Cocoa-Nut-Meringue-Cheesecake.jpg" alt="" id="BLOGGER_PHOTO_ID_5393144812604433474" border="0" /></a><br />1 (7 ounce) package flaked coconut, toasted<br />1/4 cup chopped pecans<br />3 tablespoons margarine, melted<br />16 ounces cream cheese, softened<br />1/3 cup granulated sugar<br />3 tablespoons unsweetened cocoa powder<br />2 tablespoons water<br />1 teaspoon vanilla extract<br />3 eggs, separated<br />Dash of salt<br />1 (7 ounce) jar Marshmallow Creme<br />1/2 cup chopped pecans<br />Combine coconut, pecans and margarine; press onto bottom of 9−inch springform pan.<br />Combine cream cheese, sugar, cocoa, water and vanilla extract, mixing at medium speed of electric<br />mixer until well blended. Blend in egg yolks; pour over crust. Bake at 350 degrees F for 30 minutes.<br />Loosen cake from rim of pan; cool before removing rim of pan.<br />Beat egg whites and salt until foamy. Gradually add Marshmallow Creme, beating until stiff peaks<br />form. Sprinkle pecans over cheesecake to within 1/2 inch of outer edge. Carefully spread marshmallow<br />creme mixture over top of cheesecake to seal. Bake at 350 degrees F for 15 minutes. Cool.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7092820156814325597.post-4068718723499567292009-10-16T03:15:00.000-07:002009-10-16T03:29:50.192-07:00Cinnamon Sparkled Cheesecake<span style="font-size:180%;">Cinnamon Sparkled Cheesecake</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq7dNq6LtUNa7pSnQx1LXlbVrEXEIYCM1PW2Z8cJEBEqvq9XhUxo8IxCK9XRBfaxB_dr_GSHpCO8JE9Pkq7_025sOWPtkE12Qj8PsZjEqlZcA3oFpfs17ty4EKgoKPZ_knHw5rX3S_1kw/s1600-h/Cinnamon-Sparkled-Cheesecake.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 355px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq7dNq6LtUNa7pSnQx1LXlbVrEXEIYCM1PW2Z8cJEBEqvq9XhUxo8IxCK9XRBfaxB_dr_GSHpCO8JE9Pkq7_025sOWPtkE12Qj8PsZjEqlZcA3oFpfs17ty4EKgoKPZ_knHw5rX3S_1kw/s400/Cinnamon-Sparkled-Cheesecake.jpg" alt="" id="BLOGGER_PHOTO_ID_5393142889076305618" border="0" /></a><br />3 cups coarse Keebler Cinnamon Crisp Cracker crumbs<br />1/2 cup butter or margarine, melted<br />1 (15 ounce) container Ricotta cheese<br />8 ounces cream cheese<br />4 eggs, lightly beaten<br />1 cup granulated sugar<br />1 tablespoon vanilla extract<br />1/4 teaspoon salt<br />2 tablespoons Keebler Cinnamon Crisp Cracker<br />crumbs to sprinkle on top<br />In medium mixing bowl, combine crumbs and butter. Stir with a fork to blend. Press mixture over<br />bottom and up sides of greased 9−inch springform pan.<br />In large mixing bowl, beat Ricotta and cream cheese together until smooth. Add eggs, sugar, vanilla<br />extract and salt; beat until thick and smooth. Pour cheese mixture over crumbs in springform pan.<br />Bake in preheated 325 degree F oven for 1 hour and 15 minutes or until knife inserted near center<br />comes out clean. Cool 20 minutes in pan before removing sides. Cool completely and refrigerate until<br />ready to serve. Sprinkle top with Keebler Cinnamon Crisp Cracker crumbs, if desired.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7092820156814325597.post-87076089998501882722009-08-21T11:42:00.000-07:002009-08-21T11:59:14.826-07:00Pumpkin Cheesecake | cheesecake pumpkin<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6BsSP5EEQtq8tK1W2M-WP6lja_3r8vcoXvq3a2RMOKFTxEQR81pIYHM1KOItA91eg37B3MrtTwofpa-WbG9PB0p49zp8vZjj24sL0FYaQKplm-OyrbZ-Ev9TOa7TivwjFPOci618EGmw/s1600-h/cheesecake-pumpkin-2.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 400px; height: 332px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6BsSP5EEQtq8tK1W2M-WP6lja_3r8vcoXvq3a2RMOKFTxEQR81pIYHM1KOItA91eg37B3MrtTwofpa-WbG9PB0p49zp8vZjj24sL0FYaQKplm-OyrbZ-Ev9TOa7TivwjFPOci618EGmw/s400/cheesecake-pumpkin-2.jpg" alt="" id="BLOGGER_PHOTO_ID_5372492966103116338" border="0" /></a><br /><span style="font-size:130%;"><span style="font-weight: bold;">Pumpkin Cheesecake | cheesecake pumpkin</span></span><span style="font-weight: bold;font-size:130%;" ><br /></span><br /><br /><span style="font-weight: bold;font-size:130%;" >Crust</span><br />1 1/2 cups graham cracker crumbs<br />1/3 cup butter or margarine, melted<br />1/4 cup granulated sugar<br />Combine graham cracker crumbs, sugar and butter in medium bowl. Press onto bottom and 1 inch up<br />side of a 9−inch springform pan. Bake at 350 degrees F for 6 to 8 minutes. Do not allow to brown.<br />Remove from oven; cool.<br /><br /><span style="font-weight: bold;font-size:130%;" >Cheesecake</span><br />24 ounces cream cheese, softened<br />1 cup granulated sugar<br />1/4 cup packed brown sugar<br />1 3/4 cups solid pack pumpkin<br />2 eggs<br />2/3 cup evaporated milk<br />2 tablespoons cornstarch<br />1 1/4 teaspoons ground cinnamon<br />1/2 teaspoon ground nutmeg<br />Beat cream cheese and sugars in large mixer bowl until fluffy. Beat in pumpkin, eggs and evaporated<br />milk. Add cornstarch, cinnamon and nutmeg; beat well. Pour into crust. Bake at 350 degrees F for 55<br />to 60 minutes or until edge is set but center still moves slightly.<br /><br /><span style="font-weight: bold;font-size:130%;" >Topping</span><br />1 (16 ounce) container sour cream,<br />(at room temperature)<br />1/4 to 1/3 cup granulated sugar<br />1 teaspoon vanilla extract<br />Combine sour cream, sugar and vanilla extract in small bowl. Spread over surface of warm<br />cheesecake. Bake at 350 degrees F for 8 minutes. Cool on wire rack. Chill for several hours or<br />overnight;<br />To serve, run a knife around inside edge of pan. Remove pan sides. Place cake on a serving plate.<br />Garnish with caramelized pecan halves, if desired.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7092820156814325597.post-8366837131898753942009-08-21T11:36:00.000-07:002009-08-21T11:40:42.912-07:00Praline Pumpkin Cheesecake | cheesecake pumpkin<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhdLYGk5FJzGJ9oV8hA7mtW03B9-T-uP5Y4BoJ5taqRffaMTc8l_mDgvUiTh7ZZxbMDdNHInlW06mpUBSqAtNtrwvVtjrLw30y4gUxQLQ5cv_kYOQlOHLsmSSlmr5sXitiAN5LEvJ_iag/s1600-h/Praline-Pumpkin-Cheesecake.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 400px; height: 333px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhdLYGk5FJzGJ9oV8hA7mtW03B9-T-uP5Y4BoJ5taqRffaMTc8l_mDgvUiTh7ZZxbMDdNHInlW06mpUBSqAtNtrwvVtjrLw30y4gUxQLQ5cv_kYOQlOHLsmSSlmr5sXitiAN5LEvJ_iag/s400/Praline-Pumpkin-Cheesecake.jpg" alt="" id="BLOGGER_PHOTO_ID_5372488821857165410" border="0" /></a><br /><span style="font-size:130%;"><span style="font-weight: bold;">Praline Pumpkin Cheesecake | cheesecake pumpkin</span></span><span style="font-weight: bold;font-size:130%;" ><br /><br /></span>1 1/2 cups finely ground gingersnap cookies<br />3/4 cup ground hazelnuts<br />3 tablespoons brown sugar<br />6 tablespoons unsalted butter, melted, cooled<br />1 1/2 pounds cream cheese, room temperature<br />1 cup firmly packed brown sugar<br />1 1/2 cups canned solid pack pumpkin<br />1/2 cup whipping cream<br />1/3 cup pure maple syrup<br />1 tablespoon vanilla extract<br />3/4 teaspoon ground cinnamon<br />1/4 teaspoon ground allspice<br />4 large eggs<br />1 1/4 cups granulated sugar<br />6 tablespoons water<br />1 cup coarsely chopped toasted hazelnuts<br />Preheat oven to 325 degrees F.<br />Mix first 3 ingredients in a medium bowl. Add butter and stir until just combined. Press the crumb<br />mixture onto the bottom and 2 inches up the sides of a 9−inch springform pan. Bake for 8 minutes and<br />cool.<br />Beat the cream cheese and brown sugar in the bowl of an electric mixer until fluffy. Beat in the<br />pumpkin. Add the whipping cream, maple syrup, vanilla extract, ground cinnamon and ground<br />allspice, Beat on medium speed until smooth. Add eggs, 1 at a time, beating well just until combined.<br />Pour the batter into the prepared crust and bake about 90 minutes, until the cheesecake is puffed and<br />the center is set (cheesecake will rise a little above the sides of the pan). Transfer to a wire rack and<br />cool for 30 minutes. Run a small sharp knife around pan sides to loosen cheesecake. Cool completely,<br />cover and refrigerate overnight. (Can be prepared 2 days ahead. You can also freeze it for up to 3<br />months if you first wrap it in plastic wrap and then foil.)<br />For praline: Line a cookie sheet with foil and butter it well. Stir sugar and 6 tablespoons water in a<br />heavy medium saucepan over low heat until the sugar dissolves. Increase heat and boil without stirring<br />until syrup turns deep golden brown, bushing down sides of pan with wet pastry brush and swirling<br />pan occasionally. Stir in chopped toasted hazelnuts. Immediately pour praline onto prepared cookie<br />sheet, spreading with back of spoon to thickness of about 1/4 inch. Cool completely.<br />Break praline in 2−inch jagged pieces and either arrange them on top of cheesecake or set them into<br />mounds ( by spoon or with a decorator tip ) of whipped cream that’s whipped with a little sugar and<br />nutmeg.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7092820156814325597.post-8547770139713121892009-08-21T11:29:00.000-07:002009-08-21T11:34:20.413-07:00Pineapple Pumpkin Cheesecake | cheesecake pumpkin<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLLwZo8DNKqHJku_T55PtI2FKn8-dOdAumDVskzEbSkcYyDZzcB5S74jFR9w6t14RaITdeiPIs_g3hdY0NSGo6ReiAh-iqv9nfF06VF_6m7Rn1EXt2vrBVoAFs9FgNtWiR-6FTrw8-KaY/s1600-h/Pineapple-Pumpkin-Cheesecake.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 361px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLLwZo8DNKqHJku_T55PtI2FKn8-dOdAumDVskzEbSkcYyDZzcB5S74jFR9w6t14RaITdeiPIs_g3hdY0NSGo6ReiAh-iqv9nfF06VF_6m7Rn1EXt2vrBVoAFs9FgNtWiR-6FTrw8-KaY/s400/Pineapple-Pumpkin-Cheesecake.jpg" alt="" id="BLOGGER_PHOTO_ID_5372487111957926178" border="0" /></a><br /><span style="font-weight: bold;font-size:130%;" >Pineapple Pumpkin Cheesecake | cheesecake pumpkin<br /><br /></span>1 1/2 cups firmly packed brown sugar<br />12 ounces light cream cheese, softened<br />1 (16 ounce) can pumpkin<br />4 eggs<br />2 tablespoons flour<br />4 teaspoons pumpkin pie spice<br />1 teaspoon vanilla extract<br />1 (15 1/2 ounce) can sliced pineapple in heavy syrup<br />Preheat oven to 350 degrees F. Place a 13 x 9−inch pan of hot water on lower rack in oven. Set aside 2<br />tablespoons of the brown sugar.<br />In food processor, combine remaining sugar with cream cheese. Process 20 seconds. Add pumpkin,<br />eggs, flour, spice and vanilla extract. Process 10 seconds, scraping sides once.<br />Pour into an 8−inch springform pan coated with vegetable cooking spray. Bake 50 minutes without<br />opening door. Turn off oven. Let cake stand in oven for one hour.<br />Remove cake from oven. Immediately run knife around sides of pan. Cool; refrigerate 30 hours. Drain<br />pineapple, reserving syrup. Dice 1 pineapple slice. Cook reserved syrup, reserved sugar and diced<br />pineapple over medium−high heat 8 minutes or until thick, without stirring. Just before serving,<br />arrange pineapple on cake. Top with glaze. Makes 8 servings.<br />NOTE: As a substitute for the pumpkin pie spice, use 2 teaspoons ground cinnamon, 1/2 teaspoon<br />ground ginger and 1/4 teaspoon ground allspice.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7092820156814325597.post-23644896848343740542009-08-21T10:16:00.000-07:002009-08-21T11:26:37.269-07:00Brandied Pumpkin Cheesecake| cheesecake pumpkin<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVcR0tfihu9kuLm803lY3GpnOa5JwGPJxz0cOY_gQECfYb_auwGsKUpysGoffxXnRy7-gMLybfUQQF0fcv1wLzBIdsUqb7bGBsjNscIP6iu-Eq_sCmO5_-H1HeGSujzUEAyNcHz9WBsH4/s1600-h/Brandied-Pumpkin-Cheesecake.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 400px; height: 345px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVcR0tfihu9kuLm803lY3GpnOa5JwGPJxz0cOY_gQECfYb_auwGsKUpysGoffxXnRy7-gMLybfUQQF0fcv1wLzBIdsUqb7bGBsjNscIP6iu-Eq_sCmO5_-H1HeGSujzUEAyNcHz9WBsH4/s400/Brandied-Pumpkin-Cheesecake.jpg" alt="" id="BLOGGER_PHOTO_ID_5372485076225280386" border="0" /></a><br /><span style="font-weight: bold;font-size:130%;" >Brandied Pumpkin Cheesecake| cheesecake pumpkin</span><br /><br /><br /><br /><span style="font-weight: bold;font-size:130%;" >Crust</span><br />1 1/2 cups graham cracker crumbs<br />1/2 cup butter or margarine, melted<br />1/4 cup granulated sugar<br />Combine crumbs, sugar and butter in a bowl and mix well. Press crumb mixture firmly into bottom of<br />10−inch springform pan and 2 inches up sides. Bake at 350 degrees F for 10 minutes.<br /><br /><br /><span style="font-weight: bold;font-size:130%;" >Filling</span><br />19 ounces cream cheese (at room temperature)<br />1 cup granulated sugar<br />4 medium eggs<br />1 (14 ounce) can pumpkin (no spices added)<br />2 1/2 teaspoons ginger<br />1 tablespoon cinnamon<br />1/2 teaspoon nutmeg<br />1/4 teaspoon cloves<br />1/3 cup brandy<br />Whipped cream<br />Preserved ginger<br />Beat together cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after<br />each addition until smooth and creamy. Add pumpkin, ginger, cinnamon, nutmeg, cloves and brandy<br />and mix until well blended. Pour cheese mixture into crust and bake at 325 degrees F for 50 or 60<br />minutes, or until well risen. Turn off heat and let cheesecake cool in oven. When cold, decorate top<br />with whipped cream and sliced gingerUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-7092820156814325597.post-84386629509501071962009-08-21T10:01:00.000-07:002009-08-21T10:16:34.488-07:00Anne's Pumpkin Walnut Cheesecake | cheesecake pumpkin<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj82XbjexaFf0QvyqtqsCoxIIcYOOZD382J9ropEAOOzmaxUoE17aLM1RGxbGlO3BAbVfRfKw3kwAk3AGntVA5OehvrYQjHr88-y-n5NTL5x6DjpbnyBi26ztyRCBjM0SmNi7s7VkjMdms/s1600-h/cheesecake-pumpkin.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 400px; height: 345px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj82XbjexaFf0QvyqtqsCoxIIcYOOZD382J9ropEAOOzmaxUoE17aLM1RGxbGlO3BAbVfRfKw3kwAk3AGntVA5OehvrYQjHr88-y-n5NTL5x6DjpbnyBi26ztyRCBjM0SmNi7s7VkjMdms/s400/cheesecake-pumpkin.jpg" alt="" id="BLOGGER_PHOTO_ID_5372466883740568226" border="0" /></a><br /><span style="font-weight: bold;font-size:130%;" >Anne's Pumpkin Walnut Cheesecake | cheesecake pumpkin</span><br /><br /><br /><br />6 ounces zwieback crackers, crushed<br />1 cup granulated sugar<br />3/4 cup brown sugar<br />6 tablespoons butter, melted<br />24 ounces cream cheese, softened<br />5 eggs<br />16 ounces pumpkin<br />1 3/4 teaspoons pumpkin pie spice<br />1/4 cup heavy cream<br /><br /><span style="font-weight: bold;font-size:130%;" >Topping</span><br />6 tablespoons butter, softened<br />1 cup brown sugar<br />1 cup walnuts, coarsely chopped<br />Blend zwieback crumbs, 1/4 cup sugar, and the 6 tablespoons melted butter. Press firmly over bottom<br />and up sides of a lightly buttered 9−inch spring−form pan. Chill. Beat the cream cheese until smooth.<br />Add the 3/4 cup sugar and the 3/4 cup brown sugar, beating until well mixed. Beat in the eggs one at a<br />time, until mixture is light and fluffy. Beat in the pumpkin pie spice and the heavy cream at low speed.<br />Mix in the pumpkin. Pour into prepared pan. Bake in a slow oven (325 degrees F) for one hour and 35<br />minutes.<br />While pie is baking, mix the topping ingredients (the last 3 ingredients), first the butter and brown<br />sugar until crumbly, then blending in the nuts. After the one hour and 35 minutes, remove the pie from<br />the oven. Spread the topping over it, and return it to the oven for 10 minutes.<br />Remove from oven and cool on a wire rack. Refrigerate for several hours, or overnight. This<br />cheesecake is rather large, and incredibly rich. Everyone always wants more than they can fit in their<br />stomach! And the recipe!<br />Serving suggestion: Some like this garnished with whipped cream and more walnuts, or with whipped<br />cream and pecans.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7092820156814325597.post-60792208140872210442009-08-04T10:23:00.002-07:002009-08-04T10:24:07.765-07:00Cinderella CheesecakeCinderella Cheesecake<br /><br />Brownie Crust<br />3 ounces unsweetened chocolate chopped<br />1/4 cup (1/2 stick) unsalted butter, cut into small pieces<br />1/2 cup sifted all purpose flour<br />1/8 teaspoon salt<br />1/8 teaspoon baking powder<br />2 large eggs<br />1 cup firmly packed golden brown sugar<br />1 1/2 teaspoons vanilla extract<br />1/2 ounce bittersweet (not unsweetened) or<br />semisweet chocolate, finely chopped<br />Position rack in center of oven and preheat to 350 degrees F. Butter a 9−inch diameter springform pan<br />with 2 3/4−inch−high sides. Dust pan lightly with flour, tapping out excess.<br />Melt unsweetened chocolate and butter in heavy small saucepan over low heat. Cool.<br />Blend flour, salt and baking powder in small bowl. Using electric mixer, beat eggs and sugar in<br />medium bowl until slowly dissolving ribbon forms when beaters are lifted, about 4 minutes. Scrape<br />down sides of bowl. Beat in melted chocolate mixture, vanilla extract and chopped chocolate. Add dry<br />ingredients and mix until just blended; do not over−beat.<br />Spread 1 cup brownie batter over bottom of prepared pan. Bake until firm, about 17 minutes. Cool<br />baked bottom crust in pan in freezer, about 15 minutes. Maintain oven temperature.<br />Meanwhile, prepare Filling.<br />Filling<br />12 ounces cream cheese (at room temperature)<br />1 cup firmly packed golden brown sugar<br />3 large eggs<br />1/2 cup sour cream<br />1 1/3 cups (about 12 ounce) creamy peanut butter<br />(do not use old−fashioned or freshly−ground)<br />Blend cream cheese and sugar in processor until smooth. Add eggs and sour cream and process using<br />on/off turns until mixture is smooth, stopping to scrape down sides of bowl as needed. Blend in peanut<br />butter using on/off turns.<br />Using small knife, spread remaining brownie batter evenly around sides of pan, sealing batter to<br />bottom crust. Pour in filling, which will not be as high as brownie batter. Bake until center of<br />cheesecake is gently set and brownie sides have fallen to form a 1−inch−wide ring around filling, about<br />30 minutes.<br />Topping<br />3/4 cup sour cream<br />2 teaspoons granulated sugar<br />1/2 cup creamy peanut butter<br />Blend sour cream and sugar in small bowl. Spread evenly atop cheesecake to within 3/4 inch of edge.<br />Bake cheesecake 1 more minute.<br />Set cake on rack. Using small sharp knife, cut around top edge of cake to loosen from pan sides. Cool<br />completely. Place peanut butter in pastry bag fitted with small (no. 1) star tip. Pipe tiny rosettes of<br />peanut butter around edge of sour cream. Refrigerate cake until rosettes are firm, about 30 minutes.<br />Cover pan tightly with foil and chill overnight. (Can be prepared 1 day ahead.)<br />Cut around pan sides to loosen cake. Release sides. Transfer cheesecake to platter. Cut into wedges and<br />serve.<br />Yields 12 servings.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7092820156814325597.post-16507033045589219782009-08-04T10:23:00.001-07:002009-08-04T10:23:35.231-07:00Chokahlua CheesecakeChokahlua Cheesecake<br /><br />Chocolate Crumb Crust<br />1 1/3 cups chocolate wafer crumbs<br />1 tablespoon granulated sugar<br />4 tablespoons unsalted butter at room (temperature)<br />Combine wafer crumbs, sugar and butter, mixing well. Put mixture in an even layer over bottom of a<br />9−inch springform pan.<br />Cheesecake<br />1 1/2 cups semisweet chocolate pieces<br />2 tablespoons butter<br />1/4 cup Kahlúa®<br />1 pound cream cheese, softened and cut into small pieces<br />2 large eggs<br />1/3 cup granulated sugar<br />1/4 teaspoon salt<br />1 cup dairy sour cream<br />Preheat oven to 325 degrees F.<br />Slowly heat chocolate, butter and Kahlúa® in a small saucepan, stirring until chocolate melts and<br />mixture is smooth. Set aside and cool slightly.<br />Add softened cream cheese, continuing to beat until smooth. Beat in eggs, then beat in sugar, salt and<br />sour cream. Gradually beat in chocolate mixture. Pour into chocolate crumb crust. Bake for 40<br />minutes, or just until filling is barely set in center.<br />Remove from oven and let stand at room temperature at least 1 hour.<br />Before serving, if desired, spread on a thin layer of sour cream or crème fraiche and drizzle mocha<br />sauce over top of cake. Cut in small slices with a thin sharp knife dipped in cold water. Refrigerate<br />leftovers.<br />Mocha Sauce<br />1 cup semisweet chocolate pieces<br />1/3 cup Kahlúa<br />1/3 cup light corn syrup<br />Combine ingredients in a saucepan over low heat. Stir constantly until chocolate melts and mixture is<br />smooth. Serve warm or at room temperature.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7092820156814325597.post-65470418868641415612009-08-04T10:22:00.002-07:002009-08-04T10:23:12.092-07:00Chocolate−Raspberry Crusted CheesecakeChocolate−Raspberry Crusted Cheesecake<br /><br />Crust<br />5 tablespoons melted butter<br />1 1/2 cups chocolate cookie crumbs<br />1/2 cup raspberry preserves<br />Basic Cheesecake Batter<br />1 1/2 pounds cream cheese<br />1 cup granulated sugar<br />1 1/2 teaspoons vanilla extract<br />1/2 cup sour cream<br />1/3 cup whipping cream<br />4 eggs<br />10 ounces melted, cooled chocolate<br />1/4 cup seedless raspberry jam or currant jam<br />2 packages fresh raspberries<br />Preheat the oven to 350 degrees F.<br />Combine the melted butter and cookie crumbs and press onto the bottom and sides of a 9−inch<br />springform pan. Bake 10 minutes, remove from the oven and let cool. Carefully spread the 1/2 cup<br />preserves over the bottom of the crust.<br />Prepare the basic cheesecake batter, blending in the melted, cooled chocolate with the last egg.<br />Before serving, melt the 1/4 cup seedless jam. Arrange the berries on top of the cake. Brush the melted<br />jam on top of the berries.<br />Makes 8 to 12 servings.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7092820156814325597.post-3535278778523911152009-08-04T10:22:00.001-07:002009-08-04T10:22:56.776-07:00Chocolate−Covered Ginger CheesecakeChocolate−Covered Ginger Cheesecake<br /><br />Chocolate Crumb Crust<br />2 cups chocolate wafer cookie crumbs (about 40 wafers)<br />6 tablespoons unsalted butter, melted (3/4 stick)<br />Preheat oven to 350 degrees F. Mix cookie crumbs and melted butter, combining well. Press crumb<br />mixture evenly over bottom and 1 inch up side of 9−inch springform pan. Bake 6 minutes.<br />Filling<br />32 ounces cream cheese, softened<br />1 1/4 cups granulated sugar<br />2 tablespoons all−purpose flour<br />4 eggs (at room temperature)<br />2 teaspoons vanilla extract<br />1 tablespoon ground ginger<br />1 teaspoon ground cinnamon<br />3 tablespoons whipping cream<br />Mix cream cheese in large bowl of electric mixer on low speed until smooth. Add sugar and mix until<br />smooth. Mix in flour. Add eggs, 2 at a time, mixing until batter is smooth. Mix in vanilla extract,<br />ginger, cinnamon and cream. Pour batter into prepared pan.<br />Place cheesecake in large baking pan with at least 2−inch high sides. Place in oven. Pour hot water in<br />large pan to reach 1 inch up sides of springform pan. Bake about 1 hour, until top looks firm when<br />given a gentle shake.<br />Remove from water bath. Cover with paper towels; cool thoroughly, about 2 hours. Cheesecake should<br />feel cool to the touch. Cover with plastic wrap.<br />Chill thoroughly in refrigerator, at least 6 hours or overnight.<br />Glaze<br />1/3 cup whipping cream<br />2 tablespoons soft unsalted butter (1/4 stick)<br />2 tablespoons light corn syrup<br />6 ounces semisweet chocolate, chopped<br />1/4 cup coarsely chopped crystallized ginger<br />Place cream, butter and corn syrup in medium saucepan and heat over medium−low heat until cream<br />is hot and butter is melted. Do not let mixture boil. Remove from heat. Add chopped chocolate and let<br />soften in hot cream mixture about 30 seconds. Stir mixture until smooth and all chocolate is melted.<br />Let glaze cool and thicken slightly.<br />Pour glaze evenly over top of cold cheesecake. Refrigerate until glaze is firm. Use small sharp knife to<br />loosen sides of cheesecake from springform pan and remove sides. Sprinkle chopped crystallized ginger<br />over center of cheesecake.<br />Store in refrigerator up to 7 days. Serve at room temperature.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7092820156814325597.post-79997382852899290962009-08-04T10:16:00.000-07:002009-08-04T10:22:21.856-07:00Chocolate, Almond and Raspberry Cheesecake | cheesecake recipesChocolate, Almond and Raspberry Cheesecake | cheesecake recipes<br /><br />1 teaspoon butter or margarine<br />1 cup ground almonds<br />1 pound milk chocolate, chopped<br />32 ounces cream cheese, softened<br />1/2 cup butter or margarine, softened<br />1/3 cup milk<br />2 tablespoons raspberry liqueur, amaretto or milk<br />4 eggs<br />1 egg yolk<br />1 cup raspberries<br />1/2 cup sliced almonds, toasted<br />1 ounce white baking bar or milk chocolate, chopped<br />Grease the bottom of a 9−inch springform pan with the 1 teaspoon butter or margarine. Press ground<br />almonds onto the bottom of the prepared pan. Melt the 1 pound milk chocolate; cool. Set pan and<br />chocolate aside.<br />For filling, in a large mixing bowl beat the melted chocolate, cream cheese, 1/2 cup butter or<br />margarine, 1/3 cup milk and liqueur or milk with an electric mixer on medium to high speed until<br />combined. Add whole eggs and egg yolk all at once. Beat on low speed just until combined. Pour filling<br />into the prepared springform pan.<br />Place on a shallow baking pan on the oven rack. Bake at 350 degrees F about 55 minutes or until 1 to 2<br />inches of outside edges appear set when shaken.<br />Remove springform pan from baking pan. Cool cheesecake in springform pan on a wire rack for 15<br />minutes. Loosen cheesecake from sides of pan and cool for 30 minutes more. Remove sides of the<br />springform pan. Cool completely, then chill in the refrigerator for 4 to 24 hours before serving.<br />Just before serving, gently toss together the raspberries and sliced almonds. Mound the raspberry<br />mixture in the center of the cheesecake. Melt the 1 ounce white baking bar or milk chocolate. Drizzle<br />over the raspberry mixture in a zigzag pattern.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7092820156814325597.post-79083327910755559572009-07-25T15:37:00.000-07:002009-07-25T15:38:55.251-07:00Chocolate Wrapped Banana Cheesecake | cheesecake recipesChocolate Wrapped Banana Cheesecake | cheesecake recipes<br /><br />Peanut Graham Crust<br />1/2 cup (1 stick) butter, at room temperature<br />1/4 cup packed light brown sugar<br />2 cups graham cracker crumbs<br />1 large ripe banana, mashed<br />1 cup unsalted roasted peanuts, finely chopped<br />Banana Cheesecake Filling<br />3 large ripe bananas<br />1 tablespoon fresh lemon juice<br />32 ounces cream cheese, softened<br />1/4 cup granulated sugar<br />1 pound mascarpone cheese<br />2 large eggs, at room temperature<br />1 tablespoon vanilla extract<br />Assembly<br />10 (1.5 ounce) bars Godiva Dark Chocolate, coarsely chopped<br />3 medium bananas<br />1/4 cup (1/2 stick) butter<br />1/4 cup packed light brown sugar<br />Make the graham cracker crust: Preheat oven to 375 degrees F.<br />Beat butter and sugar in mixing bowl until light and fluffy, using electric mixer at medium−high speed.<br />Add graham cracker crumbs and mix well. Add mashed banana and peanuts and mix well. Press<br />mixture into bottom of 9−inch springform pan.<br />Bake for 20 minutes or until crust is golden brown and set. Cool in pan on wire rack.<br />Make the banana cheesecake filling: Reduce oven temperature to 325 degrees F.<br />Peel bananas and place in food processor bowl. Cover and process until bananas are pureed. Remove<br />banana puree and place in bowl. Stir in lemon juice and set aside.<br />Beat cream cheese in mixing bowl until smooth, using electric mixer at medium speed. Add sugar and<br />beat until light and fluffy. Add mascarpone cheese and beat 1 minute. Add eggs, one at a time, beating<br />well after each addition. Add vanilla and banana puree and blend well. Pour over crust.<br />Bake for 35 minutes or until filling still looks jiggly and under−baked. Cool in pan on wire rack. Cover<br />with aluminum foil and refrigerate several hours or overnight. Cheesecake will set and be firm to the<br />touch.<br />Assemble the cheesecake: Cut a piece of parchment paper or food−grade acetate to fit around the side<br />of cheesecake. Loosen cheesecake using a small knife. Remove side of springform pan.<br />Place chocolate in small microwave−safe bowl. Microwave on MEDIUM (50% power) for 1 minute.<br />Stir. Microwave 30 seconds more or until chocolate is softened. Stir until smooth and let cool.<br />Spread cooled chocolate evenly on strip of parchment paper. Allow chocolate to set up partially so that<br />it is not longer wet to the touch, but is still malleable. Press chocolate−covered strip directly onto side<br />of cheesecake. Refrigerate cheesecake until chocolate is set. Peel off parchment paper.<br />Slice bananas on the diagonal. Place butter and brown sugar into skillet. Cook until mixture comes to a<br />boil and is smooth, stirring constantly. Add bananas and heat until bananas are caramelized. Remove<br />banana slices from mixture, one at a time, and place on plate. Arrange bananas on top of cheesecake in<br />concentric circles. Serve immediately.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7092820156814325597.post-71434145726515852412009-07-25T15:36:00.001-07:002009-07-25T15:36:27.414-07:00Chocolate Velvet Cheesecake | cheesecake recipesChocolate Velvet Cheesecake | cheesecake recipes<br /><br />Crust<br />1 cup vanilla wafer crumbs<br />1/2 cup chopped pecans<br />3 tablespoons granulated sugar<br />1/4 cup margarine, melted<br />Filling<br />16 ounces cream cheese, softened<br />1/2 cup packed brown sugar<br />2 eggs<br />6 ounces semisweet chocolate chips, melted<br />3 tablespoons almond flavored liqueur<br />2 cups sour cream<br />2 tablespoons granulated sugar<br />Combine crumbs, pecans, the 3 tablespoons granulated sugar and margarine; press onto bottom of a<br />9−inch springform pan. Bake at 325 degrees F for 10 minutes.<br />Combine cream cheese and brown sugar, mixing at medium speed of electric mixer until well blended.<br />Add eggs, one at a time, mixing well after each addition. Blend in chocolate and liqueur; pour over<br />crust. Bake at 325 degrees F for 35 minutes.<br />Increase oven temperature to 425 degrees F.<br />Combine sour cream and the 2 tablespoons granulated sugar. Carefully spread over cheesecake. Bake<br />at 425 degrees F for 10 minutes. Loosen cake from rim of pan. Cool before removing rim of pan. Chill.<br />Variation<br />Substitute 2 tablespoons milk and 1/4 teaspoon almond extract for almond flavored liqueur.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7092820156814325597.post-15816669947303462792009-07-25T15:35:00.000-07:002009-07-25T15:36:03.352-07:00Chocolate Turtle Cheesecake | cheesecake recipesChocolate Turtle Cheesecake | cheesecake recipes<br /><br />2 cups vanilla wafer crumbs<br />6 tablespoons margarine, melted<br />1 (14 ounce) bag caramels<br />1 (5 ounce) can evaporated milk<br />1 cup chopped pecans, toasted<br />16 ounces cream cheese, softened<br />1/2 cup granulated sugar<br />1 teaspoon vanilla extract<br />2 eggs<br />1/2 cup semisweet chocolate chips, melted<br />Combine crumbs and margarine; press onto bottom and sides of 9−inch springform pan. Bake at 350<br />degrees F for 10 minutes.<br />In a 1 1/2−quart heavy saucepan, melt caramels with milk over low heat, stirring frequently, until<br />smooth. Pour over crust. Top with pecans.<br />Combine cream cheese, sugar and vanilla extract, mixing at medium speed of electric mixer until well<br />blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate; pour over pecans.<br />Bake at 350 degrees F for 40 minutes. Loosen cake from rim of pan; cool before removing rim of pan.<br />Chill.<br />Garnish with whipped cream, additional chopped nuts and maraschino cherries, if desired. Put a<br />dollop of whipped cream toward the outside edge of each slice. Sprinkle whipped cream with nuts, then<br />top with a cherry.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7092820156814325597.post-79224935413576207202009-07-25T15:34:00.000-07:002009-07-25T15:35:19.657-07:00Chocolate Ripple Cheesecake | cheesecake recipesChocolate Ripple Cheesecake | cheesecake recipes<br /><br />1 cup flour, divided<br />1 cup plus 2 tablespoons granulated sugar<br />1/4 teaspoon salt<br />1/2 cup butter<br />3 (1 ounce) packets pre−melted unsweetened chocolate<br />24 ouncse cream cheese, softened<br />2 teaspoons vanilla extract<br />6 eggs<br />1 cup sour cream<br />Preheat oven to 400 degrees F.<br />Combine 3/4 cup of the flour, 2 tablespoons of the sugar and salt. With pastry blender or fork cut<br />butter into flour mixture until fine; stir in 1 packet chocolate. Press mixture in bottom of a 9−inch<br />springform pan. Bake 10 minutes. Remove from oven; turn oven to 475 degrees F.<br />In large bowl beat at low speed cream cheese and remaining 1 cup sugar until smooth; blend in<br />remaining 1/4 cup flour and vanilla extract. Add eggs one at a time, beating well after each. Beat in<br />sour cream.<br />In small bowl combine 1 1/2 cups cheese mixture with remaining 2 packets chocolate. Pour 1/2 the<br />plain cheese mixture over crust. With circular motion, drizzle half the chocolate mixture on top.<br />Repeat sequence. With a spatula cut through mixture to marbleize it. Bake at 475 degrees F for 12<br />minutes; turn oven down to 200 degrees F and bake 1 hour longer.<br />Remove from oven. Cool for 2 to 3 hours. Refrigerate for 8 hours. To cut, use sharp knife which has<br />been run under hot water. Cracks in top are characteristic. Should be made the day before.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7092820156814325597.post-77850913429654854132009-07-25T15:33:00.000-07:002009-07-25T15:34:34.605-07:00Chocolate Ricotta Cheesecake | cheesecake recipesChocolate Ricotta Cheesecake | cheesecake recipes<br /><br />Graham Crust<br />1 cup graham cracker crumbs<br />2 tablespoons granulated sugar<br />1/4 cup melted butter or margarine<br />Preheat oven to 350 degrees F.<br />Stir together all ingredients. Press mixture onto bottom and 1/2 inch up side of 9−inch springform pan.<br />Bake 10 minutes; cool.<br />Filling<br />3 cups ricotta or low−fat cottage cheese<br />1 cup granulated sugar<br />4 eggs<br />1 cup whipping cream<br />1/8 teaspoon salt<br />1/3 cup Hershey’s Cocoa<br />1/4 cup all−purpose flour<br />1/2 teaspoon vanilla extract<br />Glazed Fruit<br />Sweetened whipped cream (optional)<br />Preheat oven to 350 degrees F.<br />In food processor or blender container, place ricotta cheese, sugar and eggs; process until smooth. Add<br />remaining ingredients except Glazed Fruit. Process until smooth. Pour batter into prepared crust.<br />Bake 1 hour and 15 minutes or until set. Remove from oven. Loosen cheesecake from rim of pan; cool<br />to room temperature. Refrigerate several hours or overnight.<br />Remove rim of pan; top with fresh or Glazed Fruit, mint sprig and pipe with sweetened whipped<br />cream, if desired.<br />Glazed Fruit<br />Stir 1 1/2 cups sliced peaches, pitted sweet cherries, fresh strawberries or pineapple chunks with 1/2<br />cup fruit preserves until fruit is well coated. Arrange on top of cheesecake.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7092820156814325597.post-10948337679394199202009-07-25T15:32:00.000-07:002009-07-25T15:33:28.715-07:00Chocolate Raspberry Truffle Cheesecake | cheesecake recipesChocolate Raspberry Truffle Cheesecake | cheesecake recipes<br /><br />Crust<br />2 1/2 cups chocolate wafer crumbs<br />1/3 cup butter or margarine, melted<br />1/2 cup granulated sugar<br />Filling<br />8 ounces semisweet chocolate squares, cut into 1/2−inch cubes<br />1/4 cup hot strong coffee<br />24 ounces cream cheese, cut into 1−inch cubes<br />8 ounces sour cream<br />1 cup granulated sugar<br />2 eggs<br />2 tablespoons whipping cream<br />1 teaspoon vanilla extract<br />1/4 cup Chambord or other raspberry−flavored liqueur<br />Garnishes<br />Raspberry Sauce<br />Whipped cream, fresh mint<br />Combine wafer crumbs, butter and the 1/2 cup sugar; blend well. Press on bottom and 1 1/2 inches up<br />sides of a 9−inch springform pan. Set aside.<br />Position knife blade in food processor bowl; add chocolate cubes, and process until finely ground. With<br />food processor running, pour hot coffee through food chute. Process until chocolate is melted and<br />smooth. Add cream cheese cubes and next 6 ingredients, and process until mixture is smooth, stopping<br />once to scrape down sides of processor bowl.<br />Pour mixture into the prepared crust, and bake at 350 degrees F for 55 minutes (center will still be<br />soft). Let cheesecake cool to room temperature on a wire rack. Cover and chill at least 8 hours.<br />Carefully remove sides of pan. Place each serving on a pool of Raspberry Sauce. Garnish with whipped<br />cream and fresh mint leaves, if desired.<br />Raspberry Sauce<br />1 (10 ounce) package frozen raspberries, thawed<br />2 teaspoons cornstarch<br />Drain raspberries, reserving juice. Put raspberries through a food mill, and discard seeds. Combine<br />raspberry juice, purée and cornstarch, stirring until smooth. Cook over medium heat, stirring until<br />smooth and thickened. Let cool.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7092820156814325597.post-64990447734506713062009-07-25T15:31:00.000-07:002009-07-25T15:32:55.592-07:00Chocolate Raspberry Cheesecake with Oreos | cheesecake recipesChocolate Raspberry Cheesecake with Oreos | cheesecake recipes<br /><br />18 OREO Chocolate Sandwich Cookies, finely crushed<br />2 tablespoons butter or margarine, melted<br />24 ounces PHILADELPHIA Cream Cheese, softened<br />3/4 cup granulated sugar<br />1 teaspoon vanilla extract<br />3 eggs<br />1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream<br />8 ounces PHILADELPHIA Cream Cheese, softened<br />6 squares BAKER'S Semi−Sweet Baking Chocolate, melted, slightly cooled<br />1/3 cup strained red raspberry preserves<br />6 squares BAKER'S Semi−Sweet Baking Chocolate<br />1/4 cup whipping cream<br />Mix crumbs and butter; press onto bottom of 9−inch springform pan.<br />Beat 3 packages cream cheese, sugar and vanilla with electric mixer on medium speed until well<br />blended.<br />Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Blend in sour cream;<br />pour over crust.<br />Beat 1 package cream cheese and 6 squares melted chocolate with electric mixer on medium speed<br />until well blended. Add preserves; mix well. Drop rounded tablespoonfuls of chocolate mixture over<br />plain cream cheese mixture; do not swirl.<br />Bake at 325 degrees F for 1 hour and 15 minutes to 1 hour and 20 minutes or until center is almost set.<br />Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.<br />Melt remaining chocolate and whipping cream on low heat, stirring until smooth. Spread over cooled<br />cheesecake. Refrigerate 4 hours or overnight.<br />Garnish with additional whipped cream, raspberries and fresh mint leaves.Unknownnoreply@blogger.com0