Lighter Pumpkin Cheesecake

Lighter Pumpkin Cheesecake
10 servings 10 slices
2½ hours 40 min prep
1 1/2 cups graham cracker crumbs
5 tablespoons butter, melted
1 cup sugar, plus
1 tablespoon sugar
3 (8 ounce) packages fat free cream cheese
1 teaspoon vanilla extract
1 cup canned pumpkin
3 eggs
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
whipped cream

• Preheat oven to 350 degrees F.
• Make the crust by combining the graham cracker crumbs with the melted butter and 1 tablespoon sugar in a medium bowl.
• Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste (Keep it crumbly).
• Put foil partway up the outside part of an 8-inch springform pan.
• Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan.
• You don't want the crust to form all of the way up the back of each slice of cheesecake.
• Bake the crust for 5 minutes, then set aside until you are ready to fill it.
• In a large mixing bowl combine the cream cheese, 1 cup sugar, and vanilla.
• Mix with an electric mixer until smooth.
• Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue beating until smooth and creamy.
• Pour the filling into the pan.
• Bake for 60-70 minutes (The top will turn a bit darker at this point).
• Remove from the oven and allow the cheesecake to cool.
• When the cheesecake has come to room temperature, put it into the refrigerator.
• When the cheesecake has chilled, remove the pan sides and cut the cake into 10 equal pieces.
• Serve with a generous portion of whipped cream on top.

Crescent Roll Crust Cheesecake

Crescent Roll Crust Cheesecake

8 crescent rolls
3 (8 ounce) packages cream cheese, softened
8 ounces sour cream
1 cup sugar
1 teaspoon vanilla
6 eggs

• Press crescents into 13x9 pan on bottom and sides.
• Put cream cheese in bowl, pour in sour cream and mix with mixer.
• Put in sugar and mix, then vanilla and mix.
• Add eggs one at a time, mixing after each addition.
• Pour mixture over crescents.
• Cook at 325 degrees for about 45 minutes.
• Sprinkle top with cinnamon.

Easy Chocolate Crust Cheesecake

Easy Chocolate Crust Cheesecake
8 servings 1 pie
1 hour 20 min prep
2 (8 ounce) packages cream cheese
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
1 premade chocolate crumb crust

• Mix together cream cheese, sugar and vanilla.
  add eggs, mix together until no lumps.
• pour in premade pie crust.
• Bake at 350 for 40 minutes.

Carrot Cake Cheesecake

Carrot Cake Cheesecake
12 servings
1½ hours 20 min prep
CHEESECAKE
16 ounces cream cheese (at room temp)
3/4 cup granulated sugar
1 tablespoon flour
3 eggs
1 teaspoon vanilla
CARROT CAKE
3/4 cup vegetable oil
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 cup flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 dash salt
1 (8 1/2 ounce) can crushed pineapple, well drained with juice reserved
1 cup grated carrots
1/2 cup flaked coconut
1/2 cup chopped walnuts
PINEAPPLE CREAM CHEESE FROSTING
2 ounces cream cheese, softened
1 tablespoon butter, softened
1 3/4 cups powdered sugar
1/2 teaspoon vanilla
1 tablespoon reserved pineapple juice
To make cheesecake,

• In large bowl of electric mixer, beat together 2 pkgs cream cheese and 3/4 cup sugar until smooth.
• Beat in 1 tablespoon flour, 3 eggs and 2 teaspoons vanilla until smooth. Set aside.
• Meanwhile prepare Carrot Cake: In large bowl, combine oil, 1 cup sugar, 2 eggs and 1 teaspoon vanilla, blending thoroughly.
• Stir in 1 cup flour, baking soda, cinnamon and dash salt, mixing well.
• Stir in drained pineapple, carrots, coconut and walnuts.
• Spread 1 1/2 cups carrot cake batter over bottom of greased 9-or 9 1/2-inch springform pan.
• Drop large spoonfuls of cream cheese batter over carrot cake batter; top with large spoonfuls of remaining carrot cake batter.
• Repeat with remaining cream cheese batter, spreading evenly with a knife. Do not marble.
• Bake in preheated 350 degree oven 50 to 65 minutes or until cake is set and cooked through.
• Cool to room temperature, then refrigerate.
• When cake is cold, prepare Pineapple Cream Cheese Frosting.
• In a bowl of electric mixer, combine 2 oz cream cheese, butter, powdered sugar, 1/2 teaspoon vanilla, 1 tablespoon reserved pineapple juice and dash of salt.
• Beat until smooth and of spreading consistency.
• Frost top of cheesecake.
• Refrigerate 3 to 4 hours before serving.

Individual Goat Cheese Cheesecakes

Individual Goat Cheese Cheesecakes
1/2 cup fresh bread crumbs
1/2 cup finely ground walnuts
1 tablespoon butter, melted
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper. divided
4 ounces cream cheese, room temperature
5 ounces soft goat cheese
1 egg, beaten lightly
I tablespoon chopped fresh chives, plus additional chives for garnish
1 teaspoon finely diced red bell pepper, for garnish

• Preheat the oven to 350 degrees F. Butter eighteen 1/8 cup mini-muffin cups.
• In a medium bowl, combine the bread crumbs, ground walnuts, butter, 1/4 teaspoon of the salt, and 1/4 teaspoon; stir until thoroughly combined.
• Spoon a heaping teaspoon of the walnut mixture into each muffin cup and press down into the bottom of the cups.
• With an electric mixer, beat the cream cheese until light and fluffy.
• Add the goat cheese; beat until creamy. Add the egg and beat until well combined.
• Add the chives, the remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper.
• Divide the goat cheese mixture between the muffin cups and smooth the tops.
• Top the cheesecakes with the diced red peppers.
• Bake approximately 15 minutes or until puffed.
• Remove from oven and let cool on a rack for 5 minutes; unmold.
• Garnish with chives and serve warm.
• Makes 6 servings.

Cheesecake

Cheesecake

Crust
1 1/2 cups graham crackers
1/4 cup sugar
1/2 cup melted butter

Filling
3 (8 ounce) packages cream cheese (softened)
1/8 teaspoon salt
4 eggs
1 teaspoon vanilla
1 1/2 cups sugar

Topping
1/4 cup sugar
1 teaspoon vanilla
16 ounces sour cream

• Mix crust ingredients together and press on bottem of spring pan and put into refridgerator.
• Blend cream cheese with sugar and salt. Beat till creamy.
• Add eggs one at a time beating after each.
• Add vanilla.
• Pour into crust.
• Bake at 350 degrees 45-50 minutes until light brown.
• When done let stand for 15 minutes.
• Combine topping ingredients and beat well.
• Spread on cooled cake and return to oven for 10 at 450 degrees.

White Chocolate Peppermint Cheesecake

A good way to use up those left over candy canes...

White Chocolate Peppermint Cheesecake

Ingredients:
1 c. graham cracker crumbs
3 Tbsp. melted butter
3 Tbsp. sugar
3 8-oz pkg. cream cheese
3 eggs
4 1-oz squares white baking chocolate
3/4 c. sugar
1/2 c. crushed candy canes (or hard mint candies of not for the holidays)
whipped topping
red and green sugar (optional)
Directions:

• Mix graham cracker crumbs, 3 Tbsp. sugar and melted butter together to make crust.
• Press mixture into bottom of 10″ springform pan.
• Bake crust at 325°F for 10 minutes.
• Cool.
• Mix cream cheese and 3/4 c. sugar until just blended.
• Add eggs, one at a time, mixing after each until blended.
• Melt white chocolate in double boiler and stir into cream cheese mixture.
• Gently fold in crushed candy canes.
• Pour mixture over cooled crust.
• Bake 45-50 minutes at 325°F or until center is almost set.
• Cool completely, then refrigerate for (at least) 4 hours.
• When ready to serve, spread a thin layer of whipped topping on top of cheesecake and sprinkle with more crushed candy canes and red and green sugar.