CHOCOLATE MINT MERINGUE CHEESECAKE

CHOCOLATE MINT MERINGUE CHEESECAKE

1 cup chocolate wafer crumbs
3 T margarine, melted
2 T sugar
24 oz cream cheese, softened
2/3 cups sugar
3 large eggs
1 cup mint chocolate chips, melted
1 tsp vanilla extract
3 large egg whites
7 oz marshmallow creme

• Combine crumbs, margarine and 2 tbs sugar; press onto bottom of 9-inch spring form pan.
• Bake at 350 degrees F. for 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 melted mint chocolate and vanilla; pour over crust.
• Bake at 350 degrees F. for 50 minutes.
• Loosen cake from rim of pan; cool before removing rim of pan.
• Chill.
• Beat egg whites until soft peaks form.
• Gradually add marshmallow creme, beating until stiff peaks form.
• Carefully spread over top ofcheesecake to seal.
• Bake at 450 degrees F. for 3 to 4 minutes or until lightly browned.

TRIPLE CHOCOLATE AND VANILLA CHEESECAKE

TRIPLE CHOCOLATE AND VANILLA CHEESECAKE

1 1/2 cups crushed creme filled chocolate sandwich cookies (about 18 cookies)
3 T margarine or butter, melted
4 (8 ounce) packages cream cheese, softened
1 (14 ounce) can Eagle Brand Sweetened Condensed Milk
4 eggs
1/3 cup unsifted flour
1 T vanilla
2 (1 ounce) squares semi-sweet chocolate, melted
Chocolate Glaze (recipe below)

• Preheat oven to 350 degrees.
• Combine crumbs and margarine; press firmly on bottom of 9 inch springform pan.
• In large mixer bowl, beat cheese until fluffy.
• Gradually beat in sweetened condensed milk until smooth.
• Add eggs, flour and vanilla; mix well.
• Divide batter in half.
• Add melted chocolate to one half of batter; mix well.
• Pour into prepared pan.
• Top evenly with vanilla batter.
• Bake 50 to 55 minutes or until center springs back when lightly touched.
• Cool.
• Top with Chocolate Glaze.
• Chill.
• Refrigerate leftovers.
  

Chocolate Glaze:
In small saucepan, over low heat, melt 2 (1 ounce) squares semi-sweet chocolate with 1/4 cup whipping cream. Cook and stir until thickened and smooth. Remove from heat; spread over cheesecake. (Makes about 1/2 cup.) Glaze can be doubled.

Pumpkin Cheesecake

Pumpkin Cheesecake

1 package (11.1 oz.) No-bake cheesecake mix
1/3 cup margarine
2 T sugar
3/4 cup milk
3/4 cup canned or cooked pumpkin
1 tsp Cinnamon
1/4 teaspoon Cloves
whipped topping
additional cinnamon, optional

• Set aside filling mix packet from cheesecake.
• Combine the contents of the crust mix packet with margarine and sugar.
• Press onto the bottom and up the sides of a 9 inch pie plate.
• Refrigerate for 10 minutes.
• Meanwhile, in a mixing bowl, combine contents of filling packet, milk, pumpkin, cinnamon, and cloves.
• Beat on medium speed for 3 minutes.
• Pour into the crust.
• Chill at least 1 hour.
• Garnish with whipped topping and sprinkle with cinnamon if desired.

Cream Cheesecake

Cream Cheese Cake
Ingredients:
1 1/4 cups zwieback crumbs
2 tablespoons sugar
2 tablespoons butter
1/2 cup sugar
2 tablespoons flour
1/4 teaspoon salt
2 8-ounce packages cream cheese
1 teaspoon vanilla
4 egg yolks, slightly beaten
1 cup light cream
1/4 teaspoon salt
4 egg whites, stiffly beaten

• Roll zwieback into crumbs and measure.
• Combine softened butter with sugar, then combine with crumbs and press into the bottom and against the sides of a 9 inch spring form pan.
• Blend 1/2 cup of sugar with flour, salt and cream cheese which has been softened at room temperature.
• Add vanilla and beaten egg yolks and beat well.
• Add cream and stir until blended.
• Add the 1/4 teaspoon salt to the egg whites and beat until stiff, but not dry.
• Fold gently but thoroughly through the cheese mixture and pour into the crumb-lined pan.
• Bake in a 325 degree oven, about 1 1/4 hours, or until a knife inserted in the center comes out clean.

RICH CHOCOLATE CHEESECAKE

RICH CHOCOLATE CHEESECAKE

1-1/4 cups graham cracker crumbs
4-5 tablespoons margarine, melted
3/4 C + 1 T sugar divided
2 packages (8 ounces each) cream cheese, softened
1 package (8 ounces) reduced-fat cream cheese, softened
2 eggs
2 egg whites
2 tablespoons cornstarch
1 cup sour cream
1/3 cup Dutch process cocoa
1 teaspoon vanilla
1 cup whipped topping
chocolate shavings, as garnish

• Mix graham cracker crumbs, margarine, and 1 T sugar in 9-inch spring-form pan;
• pat evenly on bottom and 1/2 inch up side of pan.
• in large bowl beat cream cheese and remaining 5-1/2 teaspoons sugar until fluffy;
• beat in eggs, egg whites, and cornstarch.
• Beat in sour cream, cocoa, and vanilla, blending well; pour into crust.
• Bake cheesecake at 300 degrees F. just until set in the center, 45 to 50 minutes.
• Turn oven off and let cheesecake cool in oven with door ajar for 3 hours.
• Refrigerate 8 hours or overnight.
• Remove side of pan; place cheesecake on serving plate.
• Spread whipped topping over top and garnish with chocolate shavings.

ORANGE HONEY CHEESECAKE

ORANGE HONEY CHEESECAKE

1 cup graham cracker crumbs
1/4 cup finely chopped Walnuts
2 Tbsp.
2 Tbsp. butter or margarine, melted
1/2 tsp. ground cinnamon
4 pkg. (8 oz. each) cream cheese, softened
1/2 cup sugar
1/2 cup honey
2 Tbsp. flour
1 tsp. vanilla
4 eggs
1 Tbsp. grated orange peel

• Preheat oven to 325°F if using a silver 9-inch spring-form pan (or to 300°F if using a dark nonstick spring-form pan).
• Mix cracker crumbs, walnuts, 2 Tbsp. sugar, the butter and cinnamon; press firmly onto bottom of pan.
• Beat cream cheese, 1/2 cup sugar, the honey, flour and vanilla in large bowl with electric mixer on medium speed until well blended.
• Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
• Stir in orange peel; pour over crust.
• Bake 1 hour to 1 hour 5 minutes or until center is almost set.
• Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
• Refrigerate 4 hours or overnight.
• Store leftover cheesecake in refrigerator.
  

After adding the eggs, be careful not to over-beat the batter since this can cause the baked cheesecake to crack.

POACHED LEMON CHEESECAKE

POACHED LEMON CHEESECAKE

Finely ground graham cracker crumbs
4 8-ounce packages cream cheese, softened
13/4 cups granulated sugar
6 eggs
Juice and grated zest of 1 1/2 lemons
3/4 cup whipping cream
1 1/2 teaspoons vanilla
Pinch salt

• Preheat the oven to 325 degrees.
  
• Butter an 8- to 10-cup stainless steel or Pyrex (ovenproof) mixing bowl and dust with finely ground graham cracker crumbs.
• Set aside.
  
• In a large mixing bowl, beat together the cream cheese and sugar.
• Add the eggs one at a time, scraping down the sides of the bowl frequently.
• Add the lemon juice and zest, cream, vanilla and salt; beat until very smooth.
  
• Carefully pour the cream cheese mixture into the prepared bowl.
• Sprinkle the top of the cream cheese mixture with more graham cracker crumbs.
• Place the bowl in a large roasting pan and pour boiling water into the roasting pan deep enough that it will come several inches up the side of the cheesecake bowl.
• Bake for 1 1/2 hours.
  
• Turn off the oven and let set, without opening the oven door, for another hour. (Set timer so you won't forget it.)
• Chill poached cheesecake at least 4 hours or overnight.
  
• To unmold, dip the bowl briefly into very hot water and place a serving plate over the top of the bowl.
• Remove bowl from the hot water and, holding the plate firmly on top of the bowl, invert and shake gently until the cheesecake unmolds onto the serving plate.

CHOCOLATE RASPBERRY CHEESECAKE

CHOCOLATE RASPBERRY CHEESECAKE

1 chocolate piecrust
6 oz. cream cheese, softened
1 14-oz. can sweetened condensed milk
1 egg
1/4 cup lemon juice
1 tsp. vanilla
1 cup fresh or frozen raspberries
2 oz. semi-sweet chocolate
1/4 cup whipping cream

1. Beat cream cheese until fluffy; add condensed milk, egg, lemon juice and vanilla and beat until smooth.
2. Arrange raspberries along the bottom of the crust.
3. Pour cheese mixture over raspberries and bake at 350 degrees for 30 - 35 minutes.
4. To make the chocolate glaze, place semi-sweet chocolate and whipping cream in a saucepan and cook over low-heat until thickened.
5. Allow cake to cool completely before adding chocolate glaze.
6. Once cake is cool, spread glaze over cake and chill before serving.

CREME FRAICHE CHEESECAKE

CREME FRAICHE CHEESECAKE WITH HONEY-RUM-ROASTED PINEAPPLE
Crust:
1 cup graham cracker crumbs
1/4 cup unsalted butter, melted1
tablespoon sugar

Filling
3 8-ounce packages cream cheese, room temperature
1 cup sugar
1 vanilla bean, split lengthwise
2 large eggs
3/4 cup crème fraîche or sour cream

Topping
1 extra-sweet pineapple, peeled, cut into 1/2-inch-thick rounds, cored
1 cup water
1/4 cup honey
2 tablespoons sugar
2 tablespoons dark rum

• Preheat oven to 350°F. Blend all crust ingredients in bowl.
• Press mixture over bottom of 9-inch-diameter spring-form pan with 23/4-inch sides.
• Bake until golden, about 12 minutes.
• Transfer to rack; cool.
• Wrap outside of pan with 2 layers of foil.
• Reduce oven temperature to 325°F.
  
• For filling: Using electric mixer, beat cream cheese in large bowl until fluffy.
• Gradually beat in sugar.
• Scrape in seeds from vanilla bean and blend 1 minute.
• Beat in eggs 1 at a time.
• Mix in crème fraîche.
• Transfer filling to crust.
• Place cheesecake in roasting pan.
• Add enough hot water to roasting pan to come 1 inch up sides of spring-form pan.
  
• Bake cake until top is dry-looking and slightly puffed, about 1 hour.
• Turn off oven.
• Let cake cool in closed oven 1 hour.
• Remove from water bath.
• Refrigerate uncovered until cold, at least 6 hours. (Can be made 1 day ahead. Cover and keep refrigerated.)
  
• For topping: Preheat oven to 400°F.
• Place pineapple rings on large rimmed baking sheet.
• Boil remaining ingredients in small saucepan 3 minutes, stirring occasionally.
• Pour syrup over pineapple.
• Roast pineapple 12 minutes.
• Turn rings over; roast until tender and syrup thickens, turning rings every 5 minutes, about 20 minutes longer.
• Cool pineapple on sheet.
• Cut into 1/3-inch cubes; transfer pineapple and syrup to bowl. (Can be made 1 day ahead. Chill.)
  
• Drain pineapple, reserving syrup.
• Cover top of cheesecake with some pineapple; stir remainder back into syrup.
• Serve cake with remaining pineapple syrup.
• Makes 12 servings.

CREAMY BANANA CHEESECAKE

CREAMY BANANA CHEESECAKE

1 graham cracker pie crust
8 oz. cream cheese, softened
1 tsp. vanilla
1/3 cup sugar
2 cups whipped topping
2 cups bananas, sliced
1 3/4 cup milk
1 - 3 oz. package instant banana pudding mix

• Combine cream cheese, vanilla and sugar and mix well.
• Stir in 1 cup whipped topping.
• Place 1 cup sliced bananas at the bottom of the piecrust.
• Spread cream cheese mixture over the bananas.
• Place remainder of bananas on top of the cream cheese mixture.
• Combine milk and pudding mix and stir until smooth.
• Add 1 cup whipped topping and mix well.
• Place this mixture over the bananas and chill for several hours before serving.

BLACK-EYED SUSAN CHEESECAKES

BLACK-EYED SUSAN CHEESECAKES

24 vanilla wafers
2 packages (8 oz. each) cream cheese, softened
1/2 cup sugar
2 eggs
1/2 teaspoon vanilla extract
1 cup REESE'S Peanut Butter Chips
1/2 cup HERSHEY'S Semi-Sweet Chocolate Chips
3 tablespoons butter
Sliced almonds

• Heat oven to 350F.
• Line muffin cups with foil bake cups (2 inches in diameter).
• Place one vanilla wafer, flat-side down, in bottom of each cup.
  
• Beat cream cheese and sugar on medium speed of mixer in large bowl.
• Add eggs and vanilla; beat well.
• Stir in peanut butter chips.
• Spoon heaping tablespoon cream cheese mixture into each muffin cup.
  
• Bake 15 minutes or just until set, but not browned. Cool.
  
• Place chocolate chips and butter in small microwave-safe bowl.
• Microwave at HIGH (100%) 30 seconds; stir.
• If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted and mixture is smooth when stirred.
  
• Drop teaspoons of chocolate mixture onto center of each cheesecake, letting white show around edge.
• Place almond slices around chocolate mixture to resemble petals.
• Cover; refrigerate.
• Cover; refrigerate leftover cheesecakes.
• About 2 dozen cheesecakes.

Apple Sauce Cheesecake

Apple Sauce Cheesecake

1/4 cup sugar
1 1/2 cups Graham cracker crumbs
1/2 cup melted butter

Filling:
16 oz cream cheese at room temp
1/2 cup sugar
3 eggs separated
3 tbsp flour
1/2 tsp salt
2/3 tsp vanilla extract
2/3 cup cream
1 tbsp lemon juice
1/4 cup sugar
Sauce:
2 cups baking apples chopped fine
1 cup sugar (approx)
2 tbsp cornstarch
2 tbsp water

• Preheat oven to 350 deg. Grease 9" spring-form pan.
• Melt butter, add sugar and Graham crumbs until mixed.
• Press into pan and bake 10-12 minutes.
  
• Reduce oven to 325.
• Beat cream cheese, beat in egg yolks, sugar, salt and flour.
• Add vanilla, cream and lemon juice; beat well until lump free.
• In bowl, beat egg whites until soft peaks form.
• Add 1/4 c sugar; beat until stiff.
• Fold egg whites into cream cheese mix.
• Pour into baked crust and bake for further 40-60 minutes.
• Cool.
  
• In saucepan boil apples for 5-7 minutes.
• Add sugar, simmer for 3-5 minutes more.
• Mix cornstarch with water and mix in with apple mixture, cook until thick.
• Pour over cheesecake.
• Variations: could be any type of berries.

KEY LIME CHEESECAKE

KEY LIME CHEESECAKE

Crust:
1 1/4 cup graham cracker crumbs
1/4 cup sugar
3 tbsp butter

Filling:
2 lbs cream cheese (4- 8oz pkgs)
1 1/4 cup sugar
2 tbsp lime juice
pinch of salt
4 large eggs
topping: 16 oz sour cream (or whipped cream, to spread over after baking)
optional: cherry pie filling

• Mix crust ingredients together. Press into bottom of a 10" spring form pan.
• Preheat oven to 350 degrees. Beat cream cheese; add sugar and beat until well mixed.
• Add lime juice and pinch of salt.
• Beat until smooth.
• Add eggs one at a time, beating well after each addition.
• Pour filling into crust.
• Pour sour cream over the top and ently spread to cover filling.
• Bake 50-60 minutes until firm to the touch.
• Let cool 15 minutes at room temperature. then 4-6 hours in the refrigerator.
• top with cherry pie filling.

Nut Crust Cheesecake

Nut Crust Cheesecake

Crust:
1/4 cup finely chopped pecans
1/4 cup finely chopped almonds
1/4 cup finely chopped walnuts
3/4 cup finely chopped vanilla wafers
2 tablespoons melted butter
Filling:
1 1/2 lbs cream cheese
1 1/3 cups sugar
5 large eggs
16 ounces sour cream
1/4 cup flour
2 teaspoons vanilla extract
2 teaspoons lemon juice

• Mix all nuts and vanilla wafer crumbs with melted butter and press into a 9 inch buttered springform pan, trying to line the sides as much as possible about 1 1/2" up the sides of the pan, set aside.
• All above ingredients should be at room temperature before your begin.
• Start by beating the cream cheese until light and fluffy.
• Keep the mixer on a low setting throughout the beating and mixing process.
• Add the sugar a little at a time and continue beating until creamy.
• Add one egg at a time and beat after each egg.
• When eggs have been mixed into the cream cheese add flour, vanilla and lemon juice, mix well.
• Add the sour cream last and beat well.
• Pour cream cheese into the spring pan.
• Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes.
• When time is up, prop open oven door and leave in oven for one hour.
• After one hour, remove from oven.
• Let cool enough before the cheesecake is put into the refrigerator for 24 hours.

BANANA CREAM CHEESECAKE

BANANA CREAM CHEESECAKE

1 graham cracker pie crust
8 oz. cream cheese, softened
1 tsp. vanilla
1/3 cup sugar
2 cups bananas, sliced
1 - 3 oz. package instant banana pudding mix
1 3/4 cup milk2 cups whipped topping

• Combine cream cheese, sugar and vanilla and mix well.
• Stir in 1 cup whipped topping.
• Place 1 cup sliced bananas at the bottom of the piecrust.
• Spread cream cheese mixture over the bananas.
• Place remainder of bananas on top of the cream cheese mixture.
• Combine milk and pudding mix and stir until smooth.
• Add 1 cup whipped topping and mix well.
• Place this mixture over the bananas and chill for several hours before serving.

Zucchini Cheesecake

A very simple cheesecake, what better way to use up all those huge zucchini squash than cheesecake?

Zucchini Cheesecake
2 medium squash, shredded and drained
1 cup Bisquick 1/4 cup onion, finely chopped
1 clove garlic, crushed
1/2 cup grated Romano cheese
1 tablespoon parsley, chopped
1/2 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup olive oil
4 eggs

• Mix all ingredients (except squash) together.
• Making sure all excess moisture has been squeezed from the squash, fold in.
• Bake in a greased 8-inch square dish for about 30 minutes at 350 degrees F.

Savory Yogurt Cheesecake with Caramelized Onions

Savory Yogurt Cheesecake with Caramelized Onions

CRUST:
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1 teaspoon sugar
1/2 teaspoon salt
Dash of freshly ground black pepper
2 1/2 tablespoons butter, chilled and cut into small pieces
1/4 cup ice water
Cooking spray

FILLING:
1 (32-ounce) carton plain yogurt, drained over night into cheese
1/2 cup (4 ounces) cream cheese, softened (1/2 block)
1 cup ricotta cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large egg yolk

TOPPING:
1 teaspoon butter
8 cups sliced onion (about 1 1/2 pounds)
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon dried thyme

• Place colander in a 2-quart glass measure or medium bowl.
• Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over outside edges. (I use thin dish towels)
• Spoon yogurt into colander.
• Cover loosely with plastic wrap; refrigerate 12 hours.
• Preheat oven to 350º.
• Spoon 1 3/4 cups yogurt cheese into a bowl; discard liquid.
• Place cream cheese in a bowl; beat with a mixer at medium speed until smooth.
• Add the yogurt cheese, ricotta cheese, 1/2 teaspoon salt, 1/4 teaspoon pepper, and egg yolk. Beat at low speed just until blended.
• To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife.
• Place flour, cornmeal, 1 teaspoon sugar, 1/2 teaspoon salt, and dash of pepper in a food processor; pulse 3 times or until combined.
• Add 2 1/2 tablespoons butter; pulse 4 times or until mixture resembles coarse meal.
• With processor on, add ice water through food chute, processing just until moist (do not form a ball).
• Press cornmeal mixture into bottom of an 8-inch springform pan coated with cooking spray.
• Bake at 350º for 15 minutes or until lightly browned.
• Cool on a wire rack.
• To prepare onions, while crust bakes, melt 1 teaspoon butter in a large nonstick skillet over medium heat.
• Add the onion; cook 15 minutes, stirring occasionally.
• Stir in 1 tablespoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
• Cover and cook 25 minutes or until browned and tender, stirring occasionally.
• Stir in thyme.
• Spread the yogurt mixture into prepared crust.
• Bake at 350º for 35 minutes or until almost set.
• Cool on a wire rack. (Cheesecake will continue to set as it cools.)
• Serve at room temperature.
• Cut cheesecake into wedges, and serve with onions.