Cranberry Cheesecake Brownies

I have been a little lazy lately, because money has been tight. I found a bag of frozen cranberries in the back of the freezer so I thought I'd make chicken with cranberry BBQ sauce as an experiment, but what to do with the leftover cranberries? This is what I came up with....

Cranberry Cheesecake Brownies

CRUST: One package cake style brownies, follow the directions.

TOPPING:
1 8 oz package cream cheese
1 tsp lemon juice
1 sm package instant vanilla pudding
1/2 cup sugar
1/2 lb frozen cranberries
1/4 cup milk or cream

1. In the food processor combine frozen cranberries, sugar and lemon juice, puree
2. add cream cheese, pudding and milk
3. pure until it is almost sorbet consistency, refrigerate until brownies have cooled
4. spread cranberry mixture on brownies, then serve with whipped cream or whipped topping.

See wasn't that easy?

My cranberry BBQ sauce was just as easy, I added some pureed cranberries & sugar to a sweet BBQ sauce, a little lemon, Worcestershire sauce, lemon juice, catchup, a little garlic powder, and anise seed and heated it all up then served it with my George Foreman grilled chicken, yum :)

Goat Cheese Tartlets with Caramelized Onion and Figs

Goat Cheese Tartlets with Caramelized Onion and Figs

Caramelized Onions:
1 tablespoon extra-virgin olive oil
1 large sweet yellow onion, halved and thinly sliced
1 tablespoon chopped fresh thyme
Salt and freshly ground black pepper, to taste

Almond Crust:
2 cups whole-wheat bread crumbs
1/2 cup grated Parmigiano-Reggiano cheese
4 tablespoons unsalted butter, melted
1/4 cup almonds, blanched and finely chopped
Salt and freshly ground black pepper, to taste

Cheesecake Filling:
12 ounces fresh goat cheese, softened1
2 ounces cream cheese, softened
Zest of 1 lemon, grated
4 large eggs
1 cup heavy cream
12 fresh figs, quartered

• Preheat the oven to 450° F.
• To caramelize the onions, heat the oil in a large sauté pan over medium heat.
• Add the onions and thyme.
• Season with salt and pepper.
• Stir until the onions are coated.
• Continue cooking, stirring only occasionally, until the onions are a deep amber color.
• Remove from the pan and set aside to cool.
  
• To make the crust, combine bread crumbs, cheese, butter and almonds in a medium bowl of a food processor until combined.
• Season with salt and pepper.
  
• For the filling, in a seperate bowl, blend the cheeses until smooth.
• Add the zest and the eggs, one at a time, blending until smooth again.
• Then add the heavy cream, blending until smooth.
  
• Grease mini muffin cups and place in a 24-cup mini muffin pan.
• Press a tablespoon on the crumb mixture evenly into each cup, and then fill two-thirds of the way up with the cheese batter.
• Distribute the caramelized onions evenly atop the filling.
• Transfer the pan to the oven and immediately reduce the heat to 350 degrees.
• Bake until the filling has set, 15 to 20 minutes.
• Serve slightly warm or at room temperature with figs.

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.

STRAWBERRY CHEESECAKE IN A GLASS

STRAWBERRY CHEESECAKE IN A GLASS

1 pint basket strawberries, stemmed and sliced
3 tablespoons currant jelly or 2 tablespoons sugar
8 ounces light cream cheese, softened
3 tablespoons skim milk
2 tablespoons lemon juice
2 tablespoons sugar
1 cup light whipped topping
1 cup graham cracker crumbs

• In bowl, toss strawberries with jelly; cover and set aside.
• In mixer bowl, beat cheese, milk, juice and sugar until smooth; fold in whipped topping.
• Spoon 2 tablespoons crumbs into each of four 8- to 10-ounce stemmed glasses;
• top each with about 1/4 cup of the strawberries, 1/2 cup of the cream cheese mixture, then the remaining crumbs and strawberries, dividing equally.
• Serve immediately or cover and refrigerate up to 6 hours.
• Makes 4 servings

Lemon 7-up Strawberry Cheesecake

Lemon 7-up Strawberry Cheesecake

Crust:
2 cups Graham cracker crumbs
1/2 cup powdered sugar
1/2 cup butter; melted
1 tsp. cinnamon

Filling:
1 pkg. unflavored gelatin
1 1/2 cup lemon lime soda; divided
1 small box lemon pudding & pie filling; not instant
6 tbl. sugar
2 eggs; beaten
3/4 cup water
11 oz. cream cheese; softened

Strawberry Glaze:
1/2 cup strawberry jelly; melted
Fresh strawberries

• Crust:Combine well the graham cracker crumbs, powdered sugar, cinnamon, and melted butter.
• Press onto bottom and partway up sides of buttered 9" springform pan; chill.
• Filling: Soften unflavored gelatin in 1/4 cup 7-up for 4 minutes.
• In a saucepan combine pie filling, sugar, beaten eggs and water.
• Blend well.
• Add 1-1/4 cup 7-up and bring just to a boil over medium heat stirring constantly; remove from heat.
• Stir in softened gelatin; cool 3 minutes.
• Add 1/2 cup of this warm mixture to softened cream cheese; mash together.
• Mix together with remaining 7-up mixture and stir until well blended.
• Turn into chilled crust and chill for at least 8 hours.
• Remove from pan and add topping.
• Topping: Brush top of chilled cheesecake with melted jelly.
• Arrange strawberries on top

CARROT and RAISIN CHEESECAKE

CARROT and RAISIN CHEESECAKE
1 cup graham cracker crumbs
3 tablespoons sugar
1/2 teaspoon cinnamon
3 tablespoons butter or margarine -- melted
3 (8oz) packages cream cheese -- softened
1/2 cup sugar
1/2 cup flour
4 eggs
1/4 cup orange juice
1 cup finely shredded carrots
1/4 cup raisins
1/2 teaspoon nutmeg
1/4 teaspoon ginger
2 tablespoons orange juice
Dash salt
2 1/2 cups sifted powdered sugar
1/4 cup raisins

• Combine crumbs, 3 tablespoons sugar, cinnamon, and 3 tablespoons butter; press onto the bottom of 9-inch spring form pan.
• Bake at 325 degrees F. for 10 minutes.
• Combine 2-1/2 packages softened cream cheese, 1/2 cup sugar, and 1/4 cup flour, mixing with electric mixer until well blended.
• Blend in eggs and 1/4 cup orange juice.
• Add remaining flour, carrots, 1/4 cup raisins, nutmeg and ginger; mix well.
• Pour over crust.
• Bake at 450 degrees F. for 10 minutes; reduce heat to 250 degrees F. and continue baking for 55 minutes.
• Loosen cake from rim of pan.
• Cool; remove rim.
• Combine remaining softened cream cheese, 2 tablespoons orange juice, and salt, mixing until well blended.
• Gradually add powdered sugar, mixing well after each addition.
• Pour over cheesecake.
• Garnish with raisins.
• Yield 12 servings.

RED, WHITE and BLUEBERRY CHEESECAKE PIE

RED, WHITE and BLUEBERRY CHEESECAKE PIE
Makes 8-10 servings
8 sheets (about 13" x14" each) thawed frozen phyllo dough
1/4 cup melted butter or margarine
16 oz. cream cheese
1/2 cup sugar
1 tsp. vanilla extract
2 eggs
2 cups fresh blueberries, divided
1/2 cup strawberry jelly
1 cup whipped cream or non-dairy whipped topping (optional)

1. Grease a 9" pie plate.
2. Set aside.
3. Preheat oven to 425°.F.
4. On a flat surface place 1 sheet phyllo (keep remaining phyllo covered to prevent drying out), brush with melted butter.
5. Top with another phyllo sheet, continue to make 8 layers, brushing butter between each layer.
6. Using kitchen scissors or a sharp knife, cut the layers into one 12-13 inch circle.
7. Carefully press circle into the prepared pie plate, gently fan edges.
8. Bake until edges are just golden, about 6-8 minutes.
9. Cool slightly on a wire rack.
10. Reduce oven temperature to 350° F.
11. In a medium bowl beat cream cheese, vanilla and sugar with an electric mixer until light and fluffy.
12. Add eggs and beat until well combined.
13. Fold in 1 cup of the blueberries.
14. Pour mixture into prepared crust.
15. Bake until set, about 40-50 minutes.
16. To prevent over browning of crust, gently cover with aluminum foil during the last 25 minutes of baking.
17. Cool completely on a rack.
18. In a small bowl, beat jelly until smooth.
19. Spread over cheese filling.
20. Arrange remaining blueberries on top in star shape.
21. Garnish with whipped cream, if desired.

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.

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.

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

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.

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.

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.

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.

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.

Goat Cheese and Pine Nut Cheesecake with Cranberry Haroset

I found this recipe while looking for Haroset recipes. A wonderful sounding recipe, my son loves cranberries, this sounds like it would be a hit!

Goat Cheese and Pine Nut Cheesecake with Cranberry Haroset

CRUST
6 tablespoons matzo meal
¼ cup ground pine nuts
2 tablespoons butter or margarine, melted
2 tablespoons freshly grated parmesan cheese
¼ teaspoon salt
¼ teaspoon ground black pepper
FILLING
1 tablespoon water
6 ounces cream cheese, room temperature
5 ounces goat cheese
1 large egg, beaten
1 ½ teaspoons dried dill
¼ teaspoon ground cumin
¼ teaspoon salt
¼ teaspoon ground pepper
About ½ cup cranberry haroset (see below)

• Preheat oven to 350 degrees. Lightly grease 1 8 in spring form pan
• Combine all the crust ingredients in a bowl, add 1 tablespoon water, and mix thoroughly.
• Spoon 1 teaspoon of the crust mixture into pan press down firmly.
• Beat cream cheese and goat cheese together in an electric mixer on medium speed until thoroughly combined.
• Scrape the bowl and beat in the egg, dill, cumin, salt and pepper.
• Divide the cheese mixture evenly among the prepared cups, about 1 heaping tablespoon each, and smooth the tops.
• Bake on center oven rack until the cheesecake is rounded and puffy, about 30-45 minutes. Allow it to cool in the pan on a wire rack for 10 minutes. Run a thin knife around edge if needed and carefully loosen pan.
• Garnish each slice with a dollop of cranberry haroset
• Serve warm or at room temperature.

For the Haroset:

1 small Granny Smith apple, peeled, cored and finely chopped
1 small pear, peeled, cored and finely chopped
½ cup sweetened dried cranberries
¼ cup pitted dates, chopped
¼ cup golden raisins
½ cup sweet red wine
2 tablespoons honey
1 tablespoon fresh lemon juice
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ cup pine nuts, toasted and ground
¼ cup slivered almonds, toasted and ground

Combine the apple, pear, cranberries, dates, raisins, wine, honey, lemon juice, cinnamon and ginger in a medium-size saucepan. Bring to a boil, reduce the heat, cover and simmer, stirring occasionally, until the fruits are very soft and the liquid is reduced, about 1 hour.
Cool mixture to room temperature. The mixture can be prepared a day or two ahead to this point and refrigerated. To serve, bring the mixture to room temperature and add pine nuts and almonds.

CHIMPANZEE CHEESECAKE

CHIMPANZEE CHEESECAKE

Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 Tbsp butter, melted

Filling:
1 lb. cream cheese
1/4 cup granulated sugar
2 tsp. lemon juice
4 large eggs
1 cup sour cream
1 cup mashed bananas (approx. 3 bananas)

• Preheat oven to 350 F.
  
• Place the crumbs in a mixing bowl and add the sugar and butter.
• Blend well.
• Press the crumb mixture onto the bottom and partly up the sides of a greased 9-inch spring-form pan.
• Smooth the crumb mixture along the bottom to an even thickness.
• Bake 10 minutes.
• Cool before filling.
  
• In a large mixing bowl, beat the cream cheese, sugar and lemon juice together.
• Add the eggs, one at a time, beating well after each addition.
• Stir in the sour cream and the mashed bananas and blend well until very smooth.
• Pour the mixture into the prepared crust.
• Bake for 1 hour.
  
• Cool in the oven, with the door propped open, until the cake is at room temperature.
• Chill until serving time.

LEMON BERRY CHEESECAKE

LEMON BERRY CHEESECAKE

1 package (8 ounces) cream cheese, softened
1/2 cup sour cream
1 1/2 teaspoons lemon extract
1/4 cup confectioners' sugar
1 9-inch prepared graham cracker crust
2 pints seasonal berries, such as blueberries, blackberries, raspberries, strawberries

• Beat together cream cheese, sour cream, lemon extract, and sugar with an electric mixer until smooth.
• Spoon and smooth mixture over graham cracker crust, then refrigerate until firm, at least 2 hours.
• Arrange berries on top of pie.