PEPPER CHEESECAKE

PEPPER CHEESECAKE

2 (8 oz.) cream cheese, softened
2 c. sharp Cheddar cheese, grated
1 pkg. taco seasoning
3 eggs
1 (16 oz.) sour cream
1 (4 oz.) green chilies, chopped
1/2 c. sweet red pepper, diced
1/2 c. salsa2 avocados, prepared guacamole
Garnishes: Fresh tomatoes, ripe olives

• Combine cream cheese, Cheddar cheese and taco seasoning; beat well at high speed.
• Add eggs, one at a time, beating well after each addition.
• Stir in half of sour cream.
• Fold in chilies and red pepper.
• Pour mixture into greased 10 inch springform pan.
• Bake at 350 degrees for 35 minutes or until set.
• Combine remaining half of sour cream and salsa.
• Spread evenly over cheesecake.
• Bake an additional 5 minutes.
• Let cool in pan on a wire rack; cover and chill for at least 8 hours.
• To serve: Carefully remove sides of springform pan.
• Spread with guacamole.
• Garnish, if desired.
• Serve with tortilla chips.
• Makes one 10 inch cheesecake.

Orange Butterscotch Cheesecake

Orange Butterscotch Cheesecake

1 1/4 c. old fashioned or quick oats; uncooked
1/4 c. packed brown sugar
2 Tbsp. flour
1/4 c. margarine, melted
3 -8oz. packages cream cheese, softened
3/4 c. granulated sugar
2 tsp. grated orange peel
1 tsp. vanilla
4 eggs
1/2 c. packed brown sugar
1/3 c. light corn syrup
1/4 c. margarine melted
1 tsp. vanilla

• Combine oats, brown sugar, flour and margarine.


• Press into bottom of 9-in. springform pan.


• Bake at 350 for 15 mins.


• Combine cream cheese, sugar, peel and vanilla.


• Mix at medium speed until well blended.


• Add eggs, one at a time, mixing well after each addition.


• Pour over crust.


• Bake at 325 for 1 hour 5 mins.


• Chill before removing pan.


• Combine brown sugar, corn syrup and margarine in saucepan.


• Bring to boil, stirring constantly.


• Remove from heat, stir in vanilla.


• Chill until slightly thickened and spoon over cheesecake.

HOLLYWOOD CHEESECAKE

HOLLYWOOD CHEESECAKE

1 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons margarine -- melted
16 ounces cream cheese
1/2 cup sugar
1 tablespoon lemon juice
1 teaspoon grated lemon peel
1/2 teaspoon vanilla extract
2 eggs -- separated
1 cup sour cream
2 tablespoons sugar
1 teaspoon vanilla extract

• Combine crumbs, sugar, and margarine; press onto bottom of 9-inch spring form pan.
• Bake at 325 degrees F. for 10 minutes.
• Combine softened cream cheese, 1/2 cup sugar, lemon juice, rind, and vanilla, mixing with electric mixer until well blended.
• Blend in egg yolks.
• Fold in stiffly beaten egg whites; pour over crust.
• Bake at 300 degrees F. for 45 minutes.
• Combine sour cream 2 tablespoons sugar, and vanilla; carefully spread over cheesecake.
• Continue baking 10 minutes.
• Loosen cake from rim of pan.
• Cool; remove rim.
• Chill.

UPSIDE DOWN NO BAKE ORANGE CHEESECAKE

UPSIDE DOWN NO BAKE ORANGE CHEESECAKE
2 envelopes Unflavored Gelatin
2 cups unsweetened Orange Juice (divided)
1 1/4 cup Granulated Sugar (divided)
2 cups fresh Orange sections
4 (8-oz.) packages Cream Cheese, softened
2 tsp. Orange Zest, grated
1 cup Whipping Cream, whipped
1 cup Chocolate Wafer Crumbs
2 Tbs. Butter or Margarine, melted

• Soften one envelope of unflavored gelatin in 1 1/2 cups of unsweetened orange juice in a small saucepan over a low heat setting.
• Add one cup of the sugar, and stir until dissolved.
• Refrigerate the mixture in the saucepan until it is slightly thickened, but not set.
• Arrange the orange sections on the bottom of a 9-inch spring form pan.
• Pour the orange-gelatin mixture over the orange sections; chill until thickened again but not set.
• Soften the second envelope of unflavored gelatin in 1/2 cup of unsweetened orange juice in a saucepan with the remaining 1/4 cup of sugar, stirring over low heat until dissolved.
• Combine the cream cheese with the orange zest, mixing at medium speed with an electric mixer until well blended, light and fluffy, about 10 minutes, yes, 10.
• Gradually add the gelatin mixture to the beaten cream cheese, mixing until well blended.
• Chill until slightly thickened.
• Whip the cream and fold into the cheesecake mixture.
• Refrigerate while you prepare the crust.
• Combine chocolate cookie crumbs with the melted butter or margarine.
• Sprinkle over the chilled cheesecake, then lightly press the mixture into the bottom of the cake.
• Refrigerate, covered, until it's time to serve dessert.
• To serve, loosen the rim of the spring form pan and invert the cheesecake onto a serving plate.
• Gently remove the rim of the pan, then pull off the pan bottom.
• Slice to serve.
  

Ricotta Cheesecake

Ricotta Cheesecake


1/4 C fine dry bread crumbs
2 15 oz cartons ricotta cheese
3/4 C sugar
1/4 C milk
2 T flour
4 egg yolks
1/4 C golden raisins
2 T diced candied orange or lemon peel
1 tsp finely grated lemon peel
4 egg whites

• Preheat oven to 350 F
• Butter bottom & sides of an 8 in spring form pan
• sprinkle bread crumbs over side to coat shake remaining crumbs over bottom
• in large bowl combine ricotta, sugar, milk, & flour
• Beat with electric mixer until smooth
• add egg yolks all at once, beat on low speed until just combined
• stir in raisins, candied orange peel and lemon zest
• in anothr bowl beat egg whites until stiff peaks form
• fold beaten whites into ricotta mixture
• spoon into prepared pan
• place pan in shallow baking pan
• bake about 70 minutes or until center appears nearly set when gently shaken
• cool on wire rack for 15 minutes
• loosen cheesecake
• cool for 30 minutes
• remove side of pan
• cool
• cover and chill overnight
  

COPY CAT RED LOBSTERS CHEESECAKE

COPY CAT RED LOBSTERS CHEESECAKE
Crust
1 pkg. Lorna Doone cookies - (10 oz) -- crushed
1/4 lb. butter -- melted
1/4 c, sugar
1 envelope unflavored gelatin
Filling
16 oz. cream cheese
8 oz, sour cream
2 eggs
2 T. butter
2 T. cornstarch
1 c. sugar
1 t .vanilla
Crushed cookie crumbs -- for garnish

• Crust: Mix crumbs with butter, sugar, and gelatin.
• Pat out evenly over bottom of a greased 9-inch spring form pan.
• Bake at 350 degrees for exactly 8 minutes.
• Filling: Beat with electric mixer; cream cheese, sour cream, eggs, butter, cornstarch, sugar and vanilla.
• When filling is perfectly smooth and creamy, pour into crust.
• Return to 350 degree oven and bake 30 to 35 minutes or until knife inserted in the center comes out clean.
• Cool 20 minutes before cutting.
• Sprinkle top with cookie crumbs.
  

Boston Cream Cheesecake

Boston Cream Cheesecake

1 -9 oz. package yellow cake mix.
2 -8 oz. packages cream cheese, softened
1/2 c. sugar
1 tsp. vanilla
2 eggs
1/3 c. sour cream
2 Tbsp. cold water
2 -1 oz. squares unsweetened chocolate
3 Tbsp. margarine
1 c. powdered sugar
1 tsp. vanilla

• Grease bottom of a 9 in. springform pan.
• Prepare cake mix as directed on package.
• Pour batter evenly into pan.
• Bake at 350 for 20 minutes.
• Combine cream cheese, sugar and vanilla.
• Mix at medium speed until blended.
• Add eggs, one at a time, mixing well after each addition.
• Blend in sour cream and pour over cake layer.
• Bake at 350 for 35 minutes.
• Chill before removing rim.
• Bring water to boil, remove from heat.
• Melt chocolate with margarine over low heat, stirring until smooth.
• Remove from heat.
• Add water and remaining ingredients; stir well.
• Spread over cheesecake.
• Chill several hours.
  

Lattice Cherry Cheesecake

Lattice Cherry Cheesecake
1 -20 oz. package refrigerated sugar cookies
2 -8 oz. packages cream cheese, softened
1 c. sour cream
3/4 c. sugar
1/4 tsp. almond extract
3 eggs
1 -21 oz. can cherry pie filling

• Slice dough into 1/8 in. slices.
• Arrange slices, slightly over lapping on bottom and sides of a greased 9 in. springform pan.
• With lightly floured fingers seal edges to form crust.
• Combine cream cheese, sour cream, sugar and extract.
• Mix at medium speed until well blended.
• Add eggs, one at a time, mixing well after each addition.
• Reserve 1/4 batter; chill.
• Pour remaining batter over crust.
• Bake at 350 for 1 hour and 10 minutes.
• Increase oven temperature to 450.
• Spoon cherry pie filling over cheesecake.
• Spoon reserved batter over pie filling in criss-crossed pattern to form lattice design.
• Bake at 450 for 10 minutes.
• Chill before removing rim.

Luscious White Chocolate Cheesecake

Luscious White Chocolate Cheesecake

1 1/2 C (18) crushed creme filled chocolate cookies
3 Tbsp. margarine, melted
3 -8 oz. packages cream cheese, softened
1/2 c. sugar
1/2 tsp. vanilla
3 eggs
1/2 lb. white chocolate, melted

• Combine crumbs and margarine.
• Press into bottom of 9 in. springform pan.
• Bake at 350 for 10 minutes.
• Combine cream cheese, sugar and vanilla.
• Mix at mediun speed until well blended.
• Add eggs, one at a time, mixing well after each addition.
• Blend in white chocolate, mix well.
• Pour over crust.
• Bake at 350 for 40 minutes.
• Chill before removing rim.
• Garnish with apricot rose and some small leaves if desired.
  

To make apricot rose:

• Place 6 dried apricot halves between 2 sheets of wax paper.
• Roll flat with rolling pin.
• Shape 1 apricot into a cone; arrange remaining apricots around cone to form rose.
• Loosen outer apricots slightly to "open" rose.
• Secure bottom of rose with wooden picks.
• Freeze for 20 minutes.
• Cut off bottom to form flat base.
• Remove picks; brush rose with 2 tsp. corn syrup.

Cappuccino Cheesecake

Cappuccino Cheesecake

1 1/2 c. finely chopped nuts
2 Tbsp. sugar
3 Tbsp. margarine, melted
4 -8 oz. packages cream cheese, softened
1 c. sugar
3 Tbsp. flour
4 eggs
1 c. sour cream
1/4 c. cold water
1 Tbsp. instant coffee granules
1/4 tsp. cinnamon

• Combine nuts, sugar and margarine.
• Press onto bottom of 9 in. springform pan.
• Bake at 325 for 10 minutes.
• Combine cream cheese, sugar and flour.
• Mix at medium speed until well blended.
• Add eggs, one at a time, mixing well after each addition.
• Blend in sour cream.
• Bring water to a boil.
• Add coffee granules and cinnamon, stir until well dissolved.
• Cool; gradually add to cream cheese mixture, mixing until well blended.
• Bake at 450 for 10 minutes.
• Reduce oven temperature to 250 and bake for 1 hour.
• Chill before removing rim.

Regal Cranberry Cheesecake

Regal Cranberry Cheesecake
1 c. graham cracker crumbs
3 Tbsp. sugar
3 Tbsp. margarine, melted
3 -8 oz. packages cream cheese, softened
3/4 c. sugar
2 Tbsp. flour
2 tsp. vanilla
3 eggs
1 c. sour cream
1 c. cranberry orange sauce, chilled

• Combine crumbs, sugar and magarine.
• Press into bottom of 9 in. springform pan.
• Bake at 325 for 10 minutes.
• Combine cream cheese, sugar, flour and vanilla.
• Mix at medium speed until well blended.
• Add eggs, one at a time, mixing well after each addition.
• Blend in sour cream, pour over crust.
• Bake at 450 for 10 minutes.
• Reduce oven temperature to 250 and continue baking for 30 minutes.
• Chill before removing rim.
• Spoon cranberry sauce over cheesecake.

Chocolate Velvet Cheesecake

Chocolate Velvet Cheesecake

Crust:
1 c. vanilla wafer crumbs
1/2 c. chopped pecans
3 Tbsp. granulated sugar
1/4 c. margarine, melted

Filling:
2 -8 oz. packages cream cheese, softened
1/2 c. packed brown sugar
2 eggs
1 -6 oz. package semi-sweet chocolate pieces, melted
3 Tbsp. almond flavored liqueur

Topping:
2 c. sour cream
2 Tbsp. granulated sugar

• Combine crust ingredients.
• Press into bottom of 9 in. springform pan.
• Bake at 325 for 10 minutes.
• Combine cream cheese and brown sugar.
• Mix at medium speed until well blended.
• Add eggs, one at a time, mixing well after each addition.
• Blend in chocolate and liqueur; pour over crust.
• Bake at 325 for 35 minutes.
• Increase oven temperature to 425.
• Combine sour cream and sugar; spread carefully over cheesecake.
• Bake at 425 for 10 minutes.
• Chill before removing rim.
• Garnish with chocolate leaves.
• To make chocolate leaves:
• Wash and dry lemon, grape, or rose leaves.
• Brush with melted chocolate; chill.
• Carefully peel back leaves from chocolate.
• Liqueur variation:

Substitute 2 Tbsp. milk and 1/4 tsp. almond extract for almond flavored liqueur.

Heavenly Dessert Cheesecake

Heavenly Dessert Cheesecake
1 Tbsp. graham wafer crumbs
1 c. low fat cottage cheese
2 -8 oz. packages cream cheese, softened
2/3 c. sugar
2 Tbsp. flour
3 eggs
2 Tbsp. skim milk
1/4 tsp. almond or vanilla extract

• Lightly grease the bottom of a 9 in. springform pan.
• Dust bottom with crumbs, remove excess.
• Process cottage cheese in a blender or food processor on high speed, until smooth.
• In large bowl combine cottage cheese, cream cheese, sugar and flour.
• Mix at medium speed until well blended.
• Add eggs, one at a time, mixing well after each addition.
• Blend in milk and extract; pour into pan.
• Bake at 325 for 45-50 minutes until center almost set.
• Center of cheesecake will look soft, but will firm while cooling.
• Chill before removing rim.
• Garnish with berries and fresh mint.

Brownie Swirl Cheesecake

Brownie Swirl Cheesecake
1 -8 oz. package brownie mix
2 -8 oz. packages cream cheese, softened
1/2 c. sugar
1 tsp. vanilla
2 eggs
1 c. milk chocolate pieces melted

• Grease bottom of 9 in. springform pan.
• Prepare brownie mix as directed on package.
• Pour batter into pan and bake at 350 for 15 minutes.
• Combine cream cheese, sugar and vanilla.
• Mix at medium speed until well blended.
• Add eggs, one at a time, mixing well after each addition.
• Pour over brownie layer.
• Spoon melted chocolate over cream cheese mixture.
• Cut through batter with a knife several times, for marbled effect.
• Bake at 350 for 35 minutes.
• Chill before removing rim.

Sun-Sational Cheesecake

Sun-Sational Cheesecake

CRUST:

1 c. graham cracker crumbs
3 Tbsp. sugar
3 Tbsp. margarine, melted

FILLING:

3 -8 oz. packages cream cheese, softened
1 c. sugar
3 Tbsp. flour
2 Tbsp. lemon juice
1 Tbsp. grated lemon
/2 tsp. vanilla
4 eggs (1 separated)

TOPPING:

3/4 c. sugar
2 Tbsp. corn starch
1/2 c. cold water
1/4 c. lemon juice

• Combine ingredients and press into bottom of 9 in. springform pan. Bake at 325 for 10 mins.
• Combine cream cheese, flour, juice, peel and vanilla.
• Mix at medium speed until well blended.
• Add 3 eggs, one at a time, mixing well after each addition.
• Beat in remaining egg white, reserving yolk for glaze.
• Pour over crust.
• Bake at 450 for 10 minutes.
• Reduce oven temperature to 250; continue baking 30 minutes.
• Chill before removing rim.
• Combine sugar and corn starch in saucepan.
• Stir in water and juice.
• Cook stirring constantly until clear and thickened.
• Beat reserved egg yolk in small boil.
• Add a small amount of the hot mixture.
• Return this to mixture in saucepan.
• Cook for 3 minutes stirring constantly.
• Cool slightly, then spoon over cheesecake and chill.

Black Forest Cheesecake Delight

Black Forest Cheesecake Delight
1 c. chocolate wafer crumbs
3 Tbsp. margarine, melted
2 -8 oz. packages cream cheese, softened
2/3 c. sugar
2 eggs
1 -6 oz. package semi-sweet chocolate pieces, melted
1/4 tsp. almond extract
1 -21 oz. can cherry pie filling
Whipped topping

• Combine crumbs and margarine.
• Press onto bottom of 9 in. springform pan.
• Bake at 350 for 10 minutes.
• Combine cream cheese and sugar.
• Mix at medium speed until well blended.
• Add eggs, one at a time, mixing well after each addition.
• Blend in chocolate and extract; pour over crust.
• Bake at 350 for 45 minutes.
• Chill before removing rim.
• Top cheesecake with pie filling and garnish with whipped topping, just before serving.

MINI CHEESECAKES

MINI CHEESECAKES

Nonstick spray coating
1/3 cup crushed vanilla wafers (8 wafers)
1-1/2 8-ounce tubs fat-free cream cheese, softened (12 ounces total)
1/2 cup sugar
1 tablespoon all-purpose flour
1 teaspoon vanilla
1/4 cup frozen egg product, thawed
3/4 cup red raspberries; blueberries; sliced, peeled kiwifruit; sliced strawberries; sliced, pitted plums, and/or orange sections

• Spray 10 muffin cups with nonstick coating.
• Sprinkle bottom and sides of each cup with about 1 teaspoon of the crushed vanilla wafers.
• Set pan aside.
• In a medium mixing bowl beat cream cheese with an electric mixer on medium speed until smooth.
• Add sugar, flour, and vanilla.
• Beat on medium speed until smooth.
• Add egg product and beat on low speed just until combined.
• Divide evenly among the muffin cups.
• Bake in a 325 degree F. oven for 18 to 20 minutes or until set.
• Cool in pan on a wire rack for 5 minutes.
• Cover and chill for 4 to 24 hours.
• Remove cheesecakes from the muffin cups.
• Just before serving, top cheesecakes with fresh fruit.
• Servings: 10

Simple Cheesecake

Simple Cheesecake

1 graham cracker pie crust
16 ounces cream cheese
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 eggs

• Preheat oven 325 degrees.
• Don't microwave the cream cheese. Leave out to soften.
• First, dump the cream cheese in mixing bowl, dump both eggs and mix.
• Then put the sugar and vanilla extract in the mix.
• Mix the cheesecake batter until smooth.
• Pour batter into the graham cracker crust.
• Place into oven for 30 to 50 minutes. When the center is almost set.
• Refrigerate over night.

COCONUT CHEESECAKE

COCONUT CHEESECAKE
2 (8 oz) pkgs cream cheese, softened
1/2 cup cream of coconut
1/2 cup sugar
1/2 tsp vanilla
2 eggs
1 premade 9-inch graham cracker crust
1 cup frozen whipped topping, thawed
1/2 cup toasted shredded coconut

• Mix cream cheese, cream of coconut, sugar, and vanilla at medium speed of electric mixer until blended;
• add eggs.
• Mix until blended; pour into crust.
• Bake at 350 degrees F. for 40 minutes or until center is almost set.
• Cool.
• Refrigerate 3 hour or overnight.
• Top with thawed frozen whipped topping and toasted coconut.

CREAMY ORANGE CHEESECAKE

CREAMY ORANGE CHEESECAKE

1 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons butter or margarine -- melted
1 envelope unflavored gelatin
1/4 cup cold water
2 8 oz containers cream cheese -- (soft style)
3/4 cup orange juice
7 ounces marshmallow cream

• Combine crumbs, sugar, and butter; press onto bottom of 9-inch spring-form pan.
• Bake at 325 degrees F. for 10 minutes.
• Cool.
• Soften gelatin in cold water; stir over low heat until dissolved.
• Gradually add to cream cheese, mixing with electric mixer until well blended.
• Blend in orange juice and marshmallow cream; chill until slightly thickened.
• Pour into crust; chill until firm.

APPLE CHEESECAKE

APPLE CHEESECAKE
2 envelopes unflavored gelatin
1/3 cup cold water
1-3/4 cups apple juice
1/2 cup sugar
3 egg yolks, beaten
3 (8 oz) pkgs cream cheese, softened
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 cup whipping cream, whipped
Topping:
1/2 cup chopped dry roasted peanuts
2 tbs butter or margarine
1 cup applesauce
1/3 cup firmly packed brown sugar
1/4 tsp ground cinnamon

• In a small bowl, soften gelatin in water; let stand for two minutes.
• In a saucepan, over medium heat, cook and stir apple juice, sugar, egg yolks, and gelatin mixture until gelatin is dissolved.
• Cool to room temperature.
• In a large mixing bowl, beat the cream cheese, cinnamon, and nutmeg until smooth.
• Gradually beat in gelatin mixture until smooth.
• Chill until slightly thickened, about 20 minutes.
• Fold in cream.
• Pour into an ungreased 9-inch springform pan.
• Chill 4 hours or overnight.
• In a saucepan over medium heat, brown peanuts in butter for 2 minutes.
• Add applesauce, brown sugar, and cinnamon; cook and stir for 5 minutes.
• Cool.
• Spread over top of cheesecake.
• Serves 12

SOUTHWEST CHEESECAKE

SOUTHWEST CHEESECAKE

1 cup finely crushed tortilla chips
3 tablespoons butter or margarine, melted
2 packages (8 ounces ea) cream cheese, softened
1 packet taco seasoning
2 eggs
1 package shredded Colby/Monterey Jack cheese
1 can (4 ounce) chopped green chilies, drained
1 cup sour cream
1 cup chopped bell pepper
1/2 cup sliced green onion
1/3 cup chopped tomatoes
1/4 cup pitted ripe olive slices

• Heat oven to 350 degrees.
• Stir in chips and butter in small bowl; press into 9-inch spring form pan.
• Bake 15 minutes.
• Beat cream cheese and eggs in large mixing bowl at medium speed until well blended.
• Mix in shredded cheese and chilies; pour over crust and bake 30 minutes.
• Spread sour cream over cheesecake.
• Loosen cake from rim of pan; cool before removing rim of pan.
• Refrigerate until ready to serve at least 30 minutes.
• Top with remaining ingredients just before serving.
• Optional: add 1/2 packet of taco seasoning with the cheese and chilies if you want a bit more spice.

LEMON CHEESECAKE

LEMON CHEESECAKE
3/4 C graham cracker crumbs
2 T sugar
1 T ground cinnamon
1 T butter or margarine, softened
5 (8 oz) pkgs cream cheese, softened
1-2/3 C sugar
5 eggs
1/8 tsp salt
1-1/2 tsp vanilla extract
1/4 C lemon juice

• Combine first 3 ingredients, stir well and set aside.
• Grease bottom and sides of a 10-inch springform pan with butter.
• Add crumb mixture; tilt pan to coat sides and bottom.
• Chill.
• Beat cream cheese at medium speed with an electric mixer until light and fluffy; gradually add 1-2/3 cups sugar, beating well at high speed.
• Add eggs, one at a time, beating well after each addition.
• Stir in salt, vanilla, and lemon juice; pour mixture into prepared crust.
• Bake at 300 degrees F. for 1 hour and 20 minutes. (Center may be soft but will set when chilled.)
• Cool on a wire rack; cover and chill 8 hours.
• 10 servings.

CHOCOLATE ALMOND CHEESECAKE

CHOCOLATE ALMOND CHEESECAKE

1-1/2 cups chocolate wafer crumbs
1 cup slivered almonds, toasted and chopped
1/3 cup sugar
1/3 cup butter or margarine, softened
3 (8 oz) pkg cream cheese, softened
1 cup sugar
1/4 cup amaretto or other almond flavored liqueur
1 tsp almond extract
1 tsp vanilla extract
4 large eggs
1 (16 oz) carton sour cream
1 tbs sugar
1 tsp vanilla extract
1/2 cup slivered almonds, toasted

• Combine first 4 ingredients; firmly press onto bottom and 1 inch up sides of a 9-inch spring form pan.
• Set aside.
• Beat cream cheese at medium speed with an electric mixer until creamy; gradually add 1 cup sugar, beating well.
• Add liqueur, almond extract, and 1 tsp vanilla; beat well.
• Add eggs, one at a time, beating after each addition. Pour into prepared crust.
• Bake at 375 degrees F. for 50 minutes; remove from oven, and let stand 5 minutes (center will be soft).
• Combine sour cream, 1 tbs sugar, and 1 tsp vanilla; spread evenly on cheesecake.
• Bake at 500 degrees F. for 5 minutes.
• Remove to a wire rack; let cool completely.
• Cover and chill 8 hours.
• Before serving, remove sides of pan, and press 1/2 cup slivered almonds around top edge of cheesecake.
• 10 to 12 servings.

LAYERED VEGETABLE CHEESECAKE

LAYERED VEGETABLE CHEESECAKE

1-1/3 cups dry breadcrumbs
1/3 cup butter or margarine, melted
2 (8 oz) pkgs Neufchatel cheese, softened
2 large eggs
1/3 cup all-purpose flour
8 oz sour cream
1/4 cup minced onion
1/4 tsp salt
1/4 tsp ground white pepper
3/4 cup shredded carrot
3/4 cup diced green pepper
3/4 cup diced sweet red pepper
Cucumber dill sauce
Cucumber Dill Sauce:
8 oz plain yogurt
1/3 cup mayonnaise
1/2 cup chopped, unpeeled cucumber
1/4 tsp salt
1/4 tsp dried whole dillweed

• Combine breadcrumbs and butter; press on bottom and 1 inch up sides of a 9-inch spring form pan.
• Set aside.
• Beat cheese at high speed of an electric mixer until fluffy.
• Add eggs, one at a time, beating well after each addition.
• Add flour and next four ingredients; beat until blended.
• Pour about 1/4 of cream cheese mixture into prepared pan; sprinkle with carrot.
• Top with 1/3 remaining cream cheese mixture; sprinkle with green pepper.
• Top with 1/2 of remaining cream cheese mixture; top with red pepper.
• Top with remaining cream cheese mixture.
• Bake at 300 degrees F. for 1 hour or until set.
• Turn oven off, and partially open oven door; leave cheesecake in oven 1 hour.
• Remove from oven and let cool completely.
• Cover and chill.
• Combine all ingredients of Cucumber dill sauce, stirring well.
• Cover and chill.
• Serve cheesecake with Cucumber dill sauce.
• Yield: 6 to 8 servings.

COCONUT CHEESECAKE

I am not a big fan of coconut, but some people love it.

COCONUT CHEESECAKE

2 (8 oz) pkgs cream cheese, softened
1/2 cup cream of coconut
1/2 cup sugar
1/2 tsp vanilla
2 eggs
1 prepackaged 9-inch graham cracker crust
1 cup frozen whipped topping, thawed
1/2 cup toasted shredded coconut

• Mix cream cheese, cream of coconut, sugar, and vanilla at medium speed of electric mixer until blended; add eggs.
• Mix until blended; pour into crust.
• Bake at 350 degrees F. for 40 minutes or until center is almost set.
• Cool.
• Refrigerate 3 hour or overnight.
• Top with thawed frozen whipped topping and toasted coconut.

WHITE CHOCOLATE CHEESECAKE

WHITE CHOCOLATE CHEESECAKE

2- 8 0z. packages cream cheese softened
1 cup melted white chocolate
2 eggs well beaten
3/4 cup sugar
2 cups sour cream
2 tsp. vanilla
1/2 tsp. almond extract
1 9 inch deep dish graham cracker pie crust

• Combine cream cheese, sugar, eggs, vanilla and almond extract together and beat until smooth, add sour cream and blend.
• Pour into pie crust and bake at 375 degrees for 35 minutes or until set.
• cool
• chill overnight

EASY FUDGE TRUFFLE CHEESECAKE

EASY FUDGE TRUFFLE CHEESECAKE
Chocolate Crumb Crust (recipes follow)
2 cups (a 12ounce package) semi-sweet chocolate chips
3 packages (8-ounces each) cream cheese, softened
1 (14-ounce) can sweetened condensed (NOT evaporated milk)
4 eggs
2 teaspoons vanilla extract

• Heat oven to 300 degrees.
• Prepare Chocolate Crumb Crust; set aside.
• In a heavy pan, over very low heat, melt chocolate, stirring constantly.
• In large mixer bowl, beat cheese until fluffy.
• Gradually beat in sweetened condensed milk until smooth.
• Add melted chocolate and remaining ingredients, mix well.
• Pour into prepared pan.
• Bake 1 hour and 5 minutes or until center is set.
• Cool; chill. Refrigerate leftovers.

Chocolate Crumb Crust:

• In medium bowl, combine 1 1/2 cups crushed vanilla wafers, 1/2 cup powdered sugar, 1/2 cup cocoa and 1/3 cup melted butter.
• Press firmly on bottom of 9-inch spring form pan.
• OR for a less sweet crust, combine 1 1/2 cups crushed chocolate wafers with 1/3 cup melted butter and press firmly on bottom of 9-inch spring form pan.

SUGAR-FREE CHEESECAKE

SUGAR-FREE CHEESECAKE

1 package (8 ounces) cream cheese, softened
1 1/3 cups milk
1 package (4 serving size) sugar-free vanilla instant pudding
fresh strawberries or blueberries
one prepared Graham Cracker pie crust

• Beat cream cheese until smooth.
• Slowly add milk, beating until creamy.
• Add pudding mix; beat until smooth and thickened.
• Pour half of mixture into graham cracker pie shell (or plain pie pan if preferred).
• Place a layer of fresh fruit on top of this mixture (if using strawberries chop the berries - if using blueberries, place whole berries on mixture).
• Pour the other half of the mixture on top of the fruit, completely covering the fruit.
• Top with whole fresh fruit.
• Refrigerate.

Oreo Cheesecake

Oreo Cheesecake
12 servings
1¾ hours 30 min prep
1 1/2 cups Oreo cookie crumbs (about 18 cookies finely chopped)
2 tablespoons melted butter
1 1/2 lbs cream cheese
1 cup sugar
5 large eggs
1/4 teaspoon salt
2 teaspoons vanilla
1/4 cup flour
8 ounces sour cream
5 Oreo cookies (coarsely chopped for the batter)
7 coarsely chopped Oreo cookies, for the top of cheese cake

• Mix melted butter with Oreo crumbs and press in the bottom of a greased 9 inch springform pan.
• Cover bottom and 1/2 inch up the sides with crumbs.
• Refrigerate for 15 minutes.
• Beat cream cheese until light and fluffy.
• Keep mixer on a low setting during the mixing and beating process.
• Add sugar gradually and continue beating cream cheese until mixed through.
• Add eggs one at a time and continue to beat until blended.
• Stir vanilla, salt and flour into cream cheese and egg mixture.
• Add the sour cream.
• Turn off the mixer and gently fold in the 5 coarsely chopped Oreo cookies.
• Pour mixture into springform pan; top with the 7 remaining coarsely chopped cookies.
• Place pan on top rack and in the middle of a preheated oven at 325 degrees and bake for 75 minutes.
• Turn off the oven, prop the door open several inches and let the cheesecake stay in the oven for one hour.
• Cool on wire rack.
• Refrigerate overnight.