Tiny Cherry Cheesecakes

Tiny Cherry Cheesecakes

1 cup all-purpose flour
1/3 cup sugar
1/4 cup baking cocoa
1/2 cup cold butter
2 tablespoons cold water
FILLING:
2 packages (3 ounces each) cream cheese, softened
1/4 cup sugar
2 tablespoons milk
1 teaspoon vanilla extract
1 egg, lightly beaten
1 can (21 ounces) cherry or strawberry pie filling

• In a small bowl, combine flour, sugar and cocoa; cut in butter until crumbly.
• Gradually add water, tossing with a fork until dough forms a ball.
• Shape into 24 balls.
• Place in greased miniature muffin cups; press dough onto the bottom and up the sides of each cup.
• In a large mixing bowl, beat cream cheese and sugar until smooth.
• Beat in milk and vanilla.
• Add egg; beat on low just until combined.
• Spoon about 1 tablespoonful into each cup.
• Bake at 325° for 15-18 minutes or until set.
• Cool on a wire rack for 30 minutes.
• Carefully remove from pans to cool completely.
• Top with pie filling.
• Store in the refrigerator.

Coffee Cheesecake

Coffee Cheesecake

CRUST:
1/2 C graham cracker crumbs
1/2 C chocolate cooking crumbs
1/2 C ground hazelnuts
3 T sugar
1/4 C butter melted

FILLING:
3 8 oz pk cream cheese
1 C sugar
3 T flour
1 tsp vanilla
3 eggs, slightly beaten
1/4 C coffee liqueur or cooled espresso

• Preheat oven to 375 F
• grease bottom & sides of 8 in spring form pan
• in small bowl combine cracker crumbs, cookie crumbs, hazelnuts, & 3 T sugar
• stir in melted butter
• press mixture in bottom and 2 inches up side of pan
• in large bowl combine cream cheese, 1 cup sugar, flour, & vanilla
• Beat with electric mixer on medium speed until smooth
• stir in eggs and liqueur
• pour mixture into crust lined pan
• place pan in shallow baking pan
• bake for 45-50 minutes or until center is nearly set
• cool on wire rack for 30 minutes
• remove side of pan
• cool cheesecake
• cover & chill overnight

Chocolate Caramel Cheesecake

Not too keen on nuts, but nothing but chocolate beats caramel. :)

Chocolate Caramel Cheesecake

2 cups crushed vanilla wafers
6 T butter, melted
1 14 oz package caramels
1 5 oz can evaporated milk
1 cup chopped pecans, toasted
2 8 oz packages cream cheese, softened
1/2 cup sugar
1 tsp vanilla
2 eggs
1/2 cup semisweet chocolate chips melted, slightly cooled
Caramel ice cream topping
Whipped cream

• Preheat oven to 350*F
• In medium bowl combine crushed wafers and butter
• Press into bottom and about 2 inches up the side of a 9 in spring form pan
• Bake for 10 minutes, cool
• In medium saucepan, combine caramels and evaporated milk
• stir over low heat until smooth, pour into crust
• Sprinkle with pecans, chill
• In large bowl combine cream cheese, sugar, and vanilla
• Beat with electric mixer on medium speed until combined
• Add eggs all at once, beat on low speed just until combined
• Stir in melted chocolate,
• pour mix over caramel
• bake for about 40 minutes or until nearly set,
• Cool on Wire rack for 15 minutes,
• Loosen crust from side of pan. cool
• Cover and chill, 12 hrs at least
• Remove sides before serving
• let stand at room temp for 20-25 minutes before serving with caramel sauce and whipped cream and chopped pecans, if desired

IRISH CREAM AND CHOCOLATE CHEESECAKE

IRISH CREAM AND CHOCOLATE CHEESECAKE
Crust:
1 2/3 c Chocolate wafers; crushed
1/3 c Butter; melted
Filling:
2 pkg Gelatin, unflavored
1/4 tsp Salt
1 Tbsp Coffee, instant
2 c Milk
4 Egg; separated
1/3 c Irish cream liqueur
1 lb Cream cheese
1/2 c Sugar
4 oz Chocolate, semi-sweet

• Crust: In bowl, combine wafers and butter.
• Press into 13 x 9 inch glass baking dish.
• Refrigerate.
• Filling: In saucepan, cook gelatin, salt, coffee and milk, stirring constantly, over medium heat until hot and coffee is dissolved.
• Reduce heat.
• Stir a little coffee mixture into egg yolks, then pour egg mixture back into saucepan.
• Cook, stirring frequently, until mixture thickens slightly, 4 to 5 minutes.
• Remove from heat and add liqueur.
• Using an electric mixer or food processor, blend cream cheese and 1/4 cup of the sugar until smooth.
• Slowly blend coffee mixture into cream cheese.
• Chill, stirring occasionally, until consistency of raw egg whites, about 1 to 1-1/2 hours.
• Meanwhile, melt chocolate in double boiler over hot water.
• Let cool.
• Beat egg whites until soft peaks form.
• Gradually add remaining sugar and beat until stiff peaks form.
• Gently fold egg whites into coffee mixture.
• Transfer 1-1/2 cups of coffee mixture to small bowl and fold in chocolate.
• Using large spoon, alternately spoon two mixtures over chocolate crust.
• Use knife to swirl chocolate through coffee mixture.
• Refrigerate until firm, at least 6 hours.
• Serves 12.

CRUSTLESS CHOCOLATE CHEESECAKE

CRUSTLESS CHOCOLATE CHEESECAKE
16 oz cream cheese, softened
3 eggs1 cup sour cream
1/2 cup sugar
1 Tbsp. vanilla extract
1 pkg Jell-O Chocolate Pudding

• Preheat oven to 350F.
• Place all ingredients in a bowl; blend for 15 minutes. (Or use food processor, mixer or blender and alter time as appropriate to mix completely.)
• Pour mixture into 9 inch non-stick pie pan.
• Bake 1 hour.
• Turn off oven; allow cake to remain in oven 1 additional hour.
• Refrigerate until chilled, then cut and serve.
• Store, covered with plastic wrap, in refrigerator for up to 4 days.

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.
  

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.
  

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

OREO CHEESECAKE

OREO CHEESECAKE

2 cups Oreo cookie crumbs (about 20 cookies)
2 tablespoons butter, melted
1/4 cup brown sugar
2 lbs. cream cheese, softened
1-1/4 cups sugar
1/3-cup pareve (non-dairy) whip (or whipping cream)
2 tablespoons flour
1-teaspoon vanilla
4 eggs
2 cups coarsely crumbled Oreos
1 lb. sour cream¼ cup sugar
1-teaspoon vanilla
1/3-cup pareve [non-dairy] whip (or whipping cream)
1-1/4 cups semisweet chocolate chips

• Preheat oven to 325 degrees.
• Combine first 3 ingredients and press mixture in bottom and up sides of a 10-inch spring-form pan.
• Bake for 10 minutes and set aside.
• Beat cream cheese until creamy.
• Gradually add 1-1/4 cups sugar, beating well.
• Add 1/3-cup pareve whip, flour and 1 teaspoon vanilla.
• Mix well. Add eggs one at time, beating well after every addition.
• Pour 3-1/2 cups of this batter into prepared crust.
• Top with crumbled cookies.
• Pour remaining batter over cookies.
• Bake for 1 hour and 15 minutes.
• Combine sour cream, remaining 1/4 cup sugar and 1 teaspoon vanilla.
• Spread over cheesecake.
• Bake for 7 more minutes.
• Turn oven off and leave cheesecake in with door close for 45 minutes.
• Remove from oven and cool completely on a wire rack.
• Cover and chill 8 hours.
• Remove sides of pan.
• Combine 1/3-cup pareve whip with chocolate chips in a small saucepan.
• Stir over low heat until chocolate melts.
• Stir in teaspoon vanilla and remove from heat.
• Carefully spread mixture over cheesecake allowing it to drip down the sides.
• Chill.