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.