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.