Avocado Cheesecake / cheesecake recipes
1 avocado, halved and peeled
8 ounces cream cheese
1/2 cup sour cream
3 to 4 strips lemon peel
1 package instant vanilla pudding
Graham Cracker Crust
Blend together avocado, cream cheese, sour cream and lemon peel in an electric blender until smooth.
Add pudding mix and blend just until it's mixed in. Pour into the crust and chill for several hours
before serving.
Autumn Cheesecake / cheesecake recipes
1 cup graham cracker crumbs
3 tablespoons granulated sugar
1/2 teaspoon cinnamon
1/4 cup margarine, melted
16 ounces cream cheese, softened
1/2 cup granulated sugar
2 eggs
1/2 teaspoon vanilla extract
4 cups thin peeled apple slices
1/3 cup granulated sugar
1/2 teaspoon cinnamon
1/4 cup chopped pecans
Combine crumbs, 3 tablespoons sugar, cinnamon and margarine; press onto bottom of a 9−inch
springform pan. Bake at 350 degrees F for 10 minutes.
Combine cream cheese and 1/2 cup sugar, mixing at medium speed of electric mixer until well blended.
Add eggs, one at a time, mixing well after each addition. Blend in vanilla extract; pour over crust.
Toss apples with combined 1/3 cup sugar and cinnamon. Spoon apple mixture over cream cheese layer.
Sprinkle with pecans. Bake at 350 degrees F for 1 hour and 10 minutes. Loosen cake from rim of pan;
cool before removing rim of pan. Chill.
Variation
Add 1/2 cup finely chopped pecans with crumbs for crust. Continue as directed.
Apricot Cheesecake / cheesecake recipes
Crust
2 1/2 cups quick oats, uncooked
1/3 cup brown sugar, packed
3 tablespoons unbleached all−purpose flour
1/3 cup margarine, melted
Combine oats, brown sugar, flour and margarine, press onto bottom of 9−inch springform pan. Bake
at 350 degrees F for 15 minutes. Cool.
Filling
1 envelope unflavored gelatine
1/3 cup cold water
16 ounces cream cheese, softened
1/2 cup granulated sugar
2 tablespoons brandy
1/2 cup dried apricots, finely chopped
1 cup whipping cream, whipped
Soften gelatine in water. Stir over low heat until dissolved. Combine cream cheese and granulated
sugar, beating at medium speed in electric mixer until well blended. Gradually add gelatin and brandy
to cream cheese mixture, mixing just until well blended. Chill until slightly thickened; fold in apricots
and whipped cream. Pour into crust; chill until firm.
Topping
1 (10 ounce) jar apricot preserves
1 tablespoon brandy
Heat combined preserves and brandy over low heat. Cool for a few minutes. Spoon over cheesecake.
Applesauce Cheesecake / cheesecake recipes
Crust
1 1/4 cups graham cracker crumbs
(about 20 squares)
1/2 cup chopped pecans, toasted
1/4 cup firmly packed brown sugar
1/4 cup margarine, melted
Preheat oven to 350 degrees F.
In medium bowl, combine all crust ingredients; mix well. Press onto bottom of ungreased 10−inch
springform pan.
Filling
24 ounces cream cheese, softened
1 cup granulated sugar
2 tablespoons flour
3 eggs
1 cup applesauce
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
In a large bowl, beat cream cheese and sugar at medium speed until smooth and creamy. Add flour;
blend well. At low speed, add eggs, one at a time, beating just until blended. Add remaining
ingredients. Beat until well blended. Pour into crust−lined pan. Bake at 350 degrees F for 50 to 60
minutes or until center is set. Cool.
Refrigerate several hours or overnight. Just before serving, carefully remove sides of pan. Store in
refrigerator.
Yields 16 servings
Apple Pie Cheesecake in a Ginger Crust / cheesecake recipes
Crust
10 ounces dry gingersnap cookies
1/3 cup granulated sugar
1/2 cup unsalted butter, melted
Filling
3 tablespoons butter
4 Granny Smith apples, peeled, cored and roughly chopped
3 Golden Delicious apples, peeled, cored and roughly chopped
1/2 cup raisins
16 ounces cream cheese, at room temperature
4 eggs
1 (14 ounce) can sweetened condensed milk
1/4 cup granulated sugar
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg, freshly grated
For the crust: Pulse cookies, sugar and melted butter in a food processor to a uniform, mealy
consistency. Press into a lightly greased 9−inch springform pan. Chill while making the filling.
Filling: Preheat oven to 325 degrees F.
Preheat a large skillet over medium heat. When hot, add the butter, apples and raisins. Stir frequently
for 10 minutes.
In a food processor, purée the cream cheese, eggs, milk, sugar and spices. Transfer the mixture to a
bowl and add the cooked apples. Stir to combine.
Pour the filling into the crust and bake until the center of the cheesecake registers 150 degrees on an
instant−read thermometer, about 40 to 45 minutes.
Cool on a rack for 1 hour before releasing the pan's spring and removing the collar. Cool another
hour, then transfer to a serving plate.
Serve at room temperature or chilled.
Makes 8 to 10 servings.
Apple Normandy Cheesecake / cheesecake recipes
Crust
3 cups graham cracker crumbs
1/2 cup (1 stick) melted butter
Preheat oven to 325°F. In medium bowl, combine graham cracker crumbs and butter; mix well to
moisten. Press crumbs in bottom and 3/4 way up sides of 10−inch spring−form pan. Set aside.
Filling
32 ounces cream cheese (at room temperature)
1 cup granulated sugar
1 teaspoon vanilla extract
4 eggs
1/4 cup all−purpose flour
3 teaspoons cinnamon
2 tablespoons applejack brandy or 1/4 cup apple juice
14 to 16 (1/4−inch) peeled apple slices
In large bowl, combine cream cheese, sugar and vanilla extract; mix at medium speed until well
blended. Add eggs one at a time until of batter consistency. Add flour, cinnamon and brandy or apple
juice; gently mix until combined. Pour into crust−lined pan.
Bake for 1 hour. Fan apple slices on top of cheesecake; bake an additional 20 to 30 minutes or until
center is set. Refrigerate overnight before serving.
Yields 14 to 16 servings.
Anne's Pumpkin Walnut Cheesecake / cheesecake recipes
6 ounces zwieback crackers, crushed
1 cup granulated sugar
3/4 cup brown sugar
6 tablespoons butter, melted
24 ounces cream cheese, softened
5 eggs
16 ounces pumpkin
1 3/4 teaspoons pumpkin pie spice
1/4 cup heavy cream
Topping
6 tablespoons butter, softened
1 cup brown sugar
1 cup walnuts, coarsely chopped
Blend zwieback crumbs, 1/4 cup sugar, and the 6 tablespoons melted butter. Press firmly over bottom
and up sides of a lightly buttered 9−inch spring−form pan. Chill. Beat the cream cheese until smooth.
Add the 3/4 cup sugar and the 3/4 cup brown sugar, beating until well mixed. Beat in the eggs one at a
time, until mixture is light and fluffy. Beat in the pumpkin pie spice and the heavy cream at low speed.
Mix in the pumpkin. Pour into prepared pan. Bake in a slow oven (325 degrees F) for one hour and 35
minutes.
While pie is baking, mix the topping ingredients (the last 3 ingredients), first the butter and brown
sugar until crumbly, then blending in the nuts. After the one hour and 35 minutes, remove the pie from
the oven. Spread the topping over it, and return it to the oven for 10 minutes.
Remove from oven and cool on a wire rack. Refrigerate for several hours, or overnight. This
cheesecake is rather large, and incredibly rich. Everyone always wants more than they can fit in their
stomach! And the recipe!
Serving suggestion: Some like this garnished with whipped cream and more walnuts, or with whipped
cream and pecans.
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