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CHEESECAKES
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Cappuccino Cheesecake Squares
Categories: Cookies, Cookies, Cheesecakes Yield: 1 Recipe
-----------------------------------CRUST----------------------------------- 1 1/2 Stick butter; softened -(3/4 cup) 1/2 c Confectioners1 sugar 1 1/2 c All-purpose flour
----------------------------------FILLING---------------------------------- 2 pk Cream cheese; softened -(8 oz ea) 2/3 c Sugar 2 lg Eggs 1 tb Instant coffee posder 1 tb Coffee liqueur or brewed -coffee 1 ts Vanilla extract Chocolate coffe beans; opt'l Heat oven to 350 degree F. Line a 13x9-inch baking pan with foil, letting ends extend above pan. Crust: Beat butter and confectioners' sugar in a medium bowl with an electric mixer until blended. With mixer on low speed, gradually add flour. Beat until blended. Press dough evenly over bottom of prepared pan. Bake 15 to 20 minutes until light golden. Remove pan to wire rack. Filling: Beat cream cheese in a medium bowl with an electric mixer until smooth. Add sugar and beat until blended. Beat in eggs one at a time until smooth. Remove 1 1/2 cups to a small bowl. Mix coffee powder and liqueur in a cup, let stand 5 minutes, then stir until coffee dissolves. Add coffee mixture to one bowl of batter, stirring until blended. Stir vanilla into other bowl. Spoon tablespoonfuls cheesecake mixture over crust, alternating coffee and vanilla-flavored. Run a thin knife through mixtures for a marbleized effect. Bake 25 to 30 minutes or until puffed around the edges and set. Cool completely in pan on a wire rack. Cover and refrigerate 4 hours or overnight. Remove from pan by lifting foil at ends to cutting board. With a sharp knive, cut into 1-inch squares. Top each square with a chocolate coffee beans if desired. Source: Woman's Day, November 1996. Formatted by Mary Wilson (BWVB02B).
Title: Southwest Appetizer Cheesecake Categories: Desserts, Appetizers, Bakery, Cheesecakes Yield: 1 Servings
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**If you do not have ricotta, you can substitute an additional 8 oz. cream cheese. I have also topped this with William Sonoma's Geronimo peppers; (in addition to the toppings mentioned). Made for a very festive look. Unfortunately, I haven't been able to find these anywhere else.
Title: Smoked Salmon Cheesecake Categories: Appetizers, Desserts, Bakery, Cheesecakes Yield: 16 Servings
Title: Herb Appetizer Cheesecake Categories: Appetizers, Cheese/eggs, Cheesecakes Yield: 16 Servings
VARIATION: Substitute 1 cup chopped parsley and 1 tablespoon dried basil leaves for fresh basil. Source: Favorite Recipes by Philadelphia Cream Cheese Formatted by: Debbie Holland, Recipe Club, January, 1995
Title: Pumpkin Cheesecake Categories: Desserts, Bakery, Cheesecakes Yield: 6 Servings
The cream cheese, pumpkin puree and eggs must be at room temperature before mixing. Preheat oven to 325F. Position a rack in the middle of the oven. Cover the outside (bottom and sides) of a 9-inch springform pan with heavy-duty aluminum foil, shiny side out (this helps the cheesecake to cook slowly and evenly). Butter the inside of the pan and set aside. In a bowl stir together the cracker crumbs, the 3 tablespoons sugar, and the ginger. Stir and toss while gradually adding the melted butter. Continue to stir and toss while gradually adding the melted butter. Continue to stir and toss until well mixed. Press the crumb mixture evenly over the inside of the pan to reach 1 3/4 to 2 inches up the sides. Chill for 30 minutes. Place the cream cheese in a large bowl. Using an electric mixer set on medium speed, beat until light and fluffy, 2 to 3 minutes. Slowly add the 1 cup of sugar while continuously beating; occasionally scrape down the bowl sides. Add the pumpkin, orange zest, cinnamon, cloves, and nutmeg and beat until smooth. Add the eggs, a little at a time, beating well after each addition and scraping down the bowl sides. Using a rubber spatula stir slowly to dispel some of the bubbles. Pour the batter in the prepared pan and smooth the surface. Bake until the top is lightly puffed all over, 60 to 70 minutes. The center may be slightly underset; it will firm up during cooling. Cool on a wire rack, then remove the foil and pan sides and refrigerate overnight. Before serving, you may want to carefully slip the chilled cake onto a large, flat serving plate if you have one. Use confectioners' sugar to stencil leaf or other designs on top, if you like. Slice the cheesecake while it is still well chilled. Serves 6 to 8 with leftovers. NOTE: May be prepared the day before serving. Source: Thanksgiving & Christmas; by Chuck William's; Williams-Sonoma Kitchen Library; Copyright, 1993. Trade ISBN 0-7835-0258-3. Meal Master by: Nancy Filbert; Prodigy ID - LRCE87A. Sept, 1996.
Title: Cappuccino Chocolate Cheesecake Categories: Cheesecakes, Bakery Yield: 12 To 16
Title: Fromage Blanc Cheesecake Categories: Cheesecakes, Bakery Yield: 10 Servings
CRUST
FILLING
STRAWBERRY MINT SALSA
CRUST-Combine first four ingredients until well coated with butter. Press into bottom of molds. FILLING-Chill. Combine 1 cup sugar and fromage blanc in large bowl, whisk over a hot water bath until sugar has dissolved. Squeeze all water out of gelatin sheets and add to warm fromage mixture, stir until gelatin has dissolved. Cool slightly over a water bath until slightly thickened. Whip yolks in mixer with second cup of sugar until thick and pale, fold into fromage mixture. Fold in whipped cream. Fill 4" ring molds, smooth tops and chill until set. Serve with STRAWBERRY MINT SALSA-Cut off strawberry tops and cut up. Toss into strawberry puree then add lime juice. Wrap and refrigerate. To serve, spoon salsa on plate and sprinkle with mint. Source: Bakers' Dozen, Gale Gand, TVFN. MM Waldine Van Geffen vghc42a@prodigy.com.
Title: Classic Cheesecake (Mf) Categories: Desserts, Bakery, Cheesecakes Yield: 12 servings
Title: Margarita Cheesecake Categories: Cheesecakes, Bakery Yield: 10 servings
Recipe by: TOO HOT TAMALES SHOW #TH6307 Preheat oven to 350 degrees. Mix cookie crumbs and butter in medium bowl until blended. Press mixture onto bottom and 1-inch up sides of 9inchdiameter springform pan with 2 3/4inch high sides. Refrigerate while preparing filling. Using electric mixer, beat cream cheese in large bowl until fluffy. Add 1 cup sour cream, 1 cup sugar, Grand Marnier, tequila, lime juice and lime peel and beat until well blended. Add eggs 1 at a time, beating just until blended after each addition. Pour filling into crust. Bake until center is softly set, about 50 minutes. Maintain oven temperature. Mix remaining 1 cup sour cream, 1/4 cup sugar and 1 tablespoon lime juice in small bowl. Pour over cheesecake. Using spatula, smooth top. Bake cheesecake 5 minutes longer. Transfer pan to rack and cool completely. Refrigerate until well chilled, at least 4 hours or overnight. Run knife around pan sides to loosen cake. Remove pan sides. Garnish cake with lime slices. Yield: 10 to 12 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved 10/25/96 show
Title: Baked Vanilla Cheesecake Categories: Cheesecakes, Bakery Yield: 8 Servings
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** FILLING: Beat cream cheese, oil, sugar, egg yolks, cornstarch, vanilla and milk in a large bowl until smooth. Beat egg whites until stiff; fold into cream cheese mixture. Pour into pastry shell. Bake 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Turn off oven. Let cheesecake cool in oven with door open slightly. Remove cooled cheesecake from tin and serve.
Title: Strawberry Cheesecake Categories: Cheesecakes, Bakery Yield: 12 Servings
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FILLING: Beat cream cheese in a large mixing bowl. Gradually add sugar, beating until fluffy. Add lemon peel and vanilla. Beat in eggs one at a time. Pour into shell. Bake 1 hour or until center is firm. Cool to room temperature and then spread with the strawberry glaze. Chill 3 hours. GLAZE: Blend sugar and cornstarch together in a small saucepan. Stir in water and strawberries. Cook, stirring constantly, until the mixture thickens and boils. Boil and stir for 1 minute. Cool thoroughly before spreading over cheesecake.
Title: Chocolate Cherry Cheesecake Categories: Cheesecakes, Bakery Yield: 16 Servings
Title: Pineapple Cheesecake Categories: Cheesecakes Yield: 12 servings
Preheat oven to 325 degrees; coat an 8-inch springform pan with nonstick cooking spray. Whirl granola in a food processor until slightly ground; spread in the pan. Process cottage cheese and cream cheese in a food processor until smooth. Add flour, sugar, salt, egg whites and vanilla extract; whirl until well blended. Stir in pineapple. Pour into prepared pan; place pan on a baking sheet. Bake for 1 hour. Turn off oven; let cheesecake stand in the oven, with the door slightly open, for 1 hour. Remove pan to rack to cool completely. Gently loosen cake from the sides of the pan; remove sides of pan.
Title: Country Life Tofu Cheesecake Categories: Desserts, Vegetables, Bakery, Cheesecakes Yield: 8 servings
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Blend granola and margarine together in bowl. Spread in oiled pie plate and bake at 350F for 5 min. Blend filling ingredients in blender until smooth. Pour into pie crust. Bake at 350F for 20 min. Mix 1/2 c of juice concentrate with arrowroot. Simmer strawberries with 1/4 c of juice concentrate. Add arrowroot mixture and simmer for 15 min more. Pour topping over cheesecake and cool before slicing. From "The Vegetarian Times Cookbook." Posted by Theresa Merkling.
Title: Pumpkin Cheesecake Pie Categories: Pies, Cheesecakes Yield: 8 servings
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Title: Pumpkin Cheesecake Pie/lowfat Categories: Pies, Cheesecakes Yield: 10 servings
Title: Pumpkin Pie Cheesecake Categories: Pies, Cheesecakes Yield: 12 servings
Title: Impossible Chocolate Kaluha Cheesecake Categories: Impossibles, Cheesecakes Yield: 1 servings
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Title: Easy Cheesecake (Red Lobster) Categories: Copycat, Cheesecakes Yield: 1 servings
Crust:
Filling:
CRUST-Mix crumbs with butter, sugar and gelatin. Pat out evenly over bottom of greased 9" springform pam. Bake at 350~ exactly 8 minutes. FILLING-Beat with electric mixer cream cheese, sour cream, eggs, butter, cornstarch, sugar and vanilla. When the filling is perfectly smooth and creamy pour into crust. Return to 350~ oven and bake 30 to 35 minutes or until a knife inserted comes out clean. Cool in pan on rack 20 minutes before releasing springform from the cake. Cool another 20 minutes before cutting. Sprinkle top with cookie crumbs. Source: Gloria Pitzer's Secret Recipes Newletter.
Title: Red Lobster Easy Cheesecake Categories: Copycat, Cheesecakes Yield: 1 servings
Crust:
CRUST-Mix crumbs with butter, sugar and gelatin. Pat out evenly over bottom of greased 9" springform pam. Bake at 350~ exactly 8 minutes. FILLING-Beat with electric mixer cream cheese, sour cream, eggs, butter, cornstarch, sugar and vanilla. When the filling is perfectly smooth and creamy pour into crust. Return to 350~ oven and bake 30 to 35 minutes or until a knife inserted comes out clean. Cool in pan on rack 20 minutes before releasing springform from the cake. Cool another 20 minutes before cutting. Sprinkle top with cookie crumbs. Source: Gloria Pitzer's Secret Recipes Newletter.
Title: Sara Lee Original Cream Cheesecake Categories: Copycat, Cheesecakes Yield: 1 servings
Crust:
Filling:
Preheat oven to 375 F. For crust combine crumbs, sugar and butter and mix well. Press firmly into 9" pie-pan covering bottom only. Bake for 8 min., or until the edges are slightly brown. Reduce oven to 350 F. For filling, combine cheese, sour cream, cornstarch, and sugar in bowl of mixer. Mix until sugar has disolved. Add the butter and vanilla and blend until smooth. Be careful not to overmix, or the filling will become too fluffy and will crack when cooling. Pour the filling over the crust. Bake for 30 to 35 min., or until knife inserted 1" from edge comes out clean. Cool 1 hr. For topping, mix sour cream and powdered sugar. Spread mixture over top of cooled cheesecake. Chill or freeze until ready to eat.
Title: Sara Lee's Cheesecake Categories: Copycat, Cheesecakes Yield: 8 servings
Crust:
Filling:
Title: Black and White Cheesecake Bars Categories: Cookies, Cheesecakes Yield: 24 servings
Crust:
Filling:
Title: Brownie Cheesecake Bars Categories: Cookies, Brownies, Cheesecakes Yield: 30 servings
Heat oven to 350 degrees. Grease 13 x 9-inch baking pan. In mixer bowl. beat flour, sugar, melted butter, cocoa, 2 eggs, milk, 2 tsp. vanilla and baking powder until well blended. Stir in nuts. Spread into pan. In small mixer bowl, beat cream cheese, 2 T butter and cornstarch until fluffy. Gradually add sweetened condensed milk, then remaining 1 egg and 1 tsp. vanilla, beating until smooth. Pour over brownie batter. Bake 35 to 40 minutes or until top is lightly browned. Cool; refrigerate. Cut into bars. Store covered in refrigerator.
Title: Pecan-Cheesecake Squares Categories: Cookies, Cheesecakes Yield: 36 servings
Recipe by: CHRISTMAS COOKBOOK Heat oven to 350 degrees. Mix flour, margarine and 1/4 cup brown sugar; press in ungreased baking pan, 8x8x2". Bake 10 min. Beat remaining ingredients except pecans in small mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl occasionally, 1 minute. Spread over baked layer; sprinkle with pecans. Bake until edges are light brown, about 25 min. Cool; refrigerate at least 2 hours. Cut into 1-1/4" squares. Store in refrigerator. About 3 dozen squares. Cherry-Cheesecake Squares: Substitute 1/4 cup granulated sugar for the 1/3 cup brown sugar and stir 1/3 cup cut up candied cherries into cheese mixture before pouring over baked layer.
Title: Raspberry Cheesecake Cookie Pizza Categories: Cookies, Cheesecakes Yield: 16 servings
Beat the butter or margarine in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add the 3/4 cup sugar and beat till combined. Beat in egg yolk and vanilla till combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Spread dough in a lightly greased 12- or 13-inch pizza pan. Bake in a 350~F oven about 25 minutes or till golden. Meanwhile, beat together cream cheese, 1 egg, and the 1 tablespoon sugar till smooth. Spread over hot crust to within 1/2 inch of the edge. Dollop reserve on top. With a knife, carefully swirl preserve to marble. Sprinkle with almond. Bake 5 to 10 minutes more or till filling is set. Cool in pan on a wire rack. Cut in wedges. Store in refrigerator. Makes 12 to 16 servings Source: BH&G Christmas Cookies 1995.
Title: Rum Raisin Cheesecake Bars Categories: Cookies, Cheesecakes Yield: 12 servings
To make the crust cream together the butter and brown sugar. Stir in the flour, and add the nuts. Press into a 8-9 inch square pan. Reserving some of the crumbs to use as a topping. Bake at 350 for 10-12 minutes; cool. With a mixer beat the cream cheese until fluffy. Add the sugar, egg and rum, beat well. Then stir in the raisins. Spread the mixture over the cooked crust, then sprinkle with the remaining crumbs. Bake in a 350 oven for about 20 -25 min Makes 9-12 servings
Title: Cheesecake Bars Categories: Cookies, Cheesecakes Yield: 32 servings
Recipe by: Martha White Southern Sampler Preheat oven to 350. Cream butter and brown sugar together in mixing bowl until light and fluffy. Stir in flour and pecans. Reserve 1 cup of this crumb mixture for topping. Press remaining crumb mixture into bottom of an ungreased 8-inch square baking pan. Bake for 12 to 15 minutes. Cool on wire rack. Beat cream cheese and sugar together in mixing bowl. Add egg, milk, lemon juice, and vanilla; beat until smooth. Spread cream cheese mixture over cooled crust. Bake for 25 to 30 minutes or until light golden brown. Cool in pan on wire rack. Cut into 2x1-inch bars. Store in refrigerator.
Title: Cheesecake Cookies Categories: Cookies, Cheesecakes Yield: 16 servings
Title: Cheesecake Cooky Bars Categories: Cookies, Cheesecakes Yield: 1 servings
Preheat oven to 350 degrees. Lightly spray an 11 X 15-inch pan with cooking spray. Slice 1 and 1/2 rolls of cookie dough into the bottom of pan and press in. Mix cream cheese eggs, sugar and vanilla until smooth. Pour over cookie dough. Slice remaining cookie dough over top. Bake for 50 to 60 minutes or until set. Cool completely and refrigerate. Slice into bars. Sherry Lacroix
Title: Cheesecake Squares Categories: Cookies, Cheesecakes Yield: 1 servings
Recipe by: Sue Klapper - KCXJ08A Cream butter with brown sugar, add flour and nuts. Blend to make mixture that resembles coarse crumbs. Reserve 1 cup for topping. Press remaining mixture into greased 8 x 8 pan. Bake at 350 deg. for 12 minutes or until lightly brown. Blend sugar with cream cheese until smooth. Add remaining ingredients and mix well. Spread mixture over hot baked crust and sprinkle with the reserve crumb mixture. Bake at 350 deg about 25 minutes. Cut into squares and refrigerate.
Title: Chocolate Cheesecake Bars Categories: Cookies, Cheesecakes Yield: 90 servings
Combine chocolate chips and 1/3 cup margarine in medium bowl. Microwave for 3 minutes to melt. Add graham cracker crumbs and nuts, if desired. Mix well. Grease a 9x13 pan. Press half the mixture into the pan. Reserve the remaining mixture. In saucepan, combine sugar and water. Bring to a boil. Stir until the sugar is dissolved. Add 1/4 cup margarine. Place dry milk in medium bowl. Beat in sugar-butter mixture. Beat 1 minute until smooth. Beat in cream cheese, egg, and vanilla until mixture is smooth and creamy. Pour into crumb lined pan. Top with reserved crumb mixture. Bake at 350 for 25 to 30 minutes or until toothpick inserted near the center comes out clean. Cool to room temperature. Chill before cutting into bars.
Title: Bulls Eye Cheesecake- Part 1 Categories: Cheesecakes, Chocolate Yield: 1 servings
Title: Bulls Eye Cheesecake- Part 2 Categories: Cheesecakes, Chocolate Yield: 1 servings
See part 1 To dark mixture, add instant coffee & through a fine strainer, the cocoa. Stir until coffee & cocoa haved issolved & there are no visible specks of either. Now to form design. You have a scant 4 cups of each mixture. The two will be placed alternately in pan. Each segment will be scant 1 cup of mixture. Use two 1 cup glass measuring cups, one for the dark & one for the light. It does not matter which color you use first. Pour either directly into middle of the prepared pan. It will spread out by itself to cover bottom of pan. Then pour same of the other mixture directly into middle of the first. This will spread out by itself also. Then use first color again, right in the middle. Continue until you have used all of both batters or four additions of each mixture. Now, handle pan very carefully in order not to disturb design. Place cake pan in larger pan & pour hot water into larger pan about 1 1/2" deep. If the larger pan is aluminum add about 1 tsp. cream of tartar to hot water to keep pan for discoloring. Carefully transfer to oven & bake 1 1/2 hours. Then remove cake pan from hot water & set aside to cool. During baking the top of the cake will darken to a rich honey color & will rise up to & sometimes above the top of the pan; during cooling it will sink down to its original level. When bottom of cake has reached room temperature the cake is ready to be unmolded. Dip bottom of pan in wide fry pan of boiling water for 10-15 seconds before unmolding. After dipping bottom of pan in water, dry pan, cover it with flat plate or board, carefully hold cake pan & board firmly together & turn them over. If cake doesn't slip out of pan easily, bang pan & platter or board against work surface. Remove pan. Sprinkle crumbs over cake ( this will become bottom & crumbs will keep it from sticking to plate) cover with serving plate, turn it all over again, leaving cake right side up. Refrigerate. Will slice best if you dip a knife into a deep pitcher of very hot water before making each cut. The hotter the water, the better. From theservs@gate.net (Thomas E. Haug)
Title: Caramel Chocolate Chip Cheesecake Categories: Cheesecakes, Chocolate Yield: 1 servings
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