Lemon Chiffon Cheesecake

Lemon Chiffon Cheesecake
1 graham cracker crust
1 cup chopped pecans
4 Tbsp. butter, melted
3 (8 oz.) pkg. cream cheese
1 cup sugar
4 eggs
1 can prepared lemon pie filling
8 oz. sour cream
1 tsp. lemon zest
Fresh raspberries & blueberries

• Crumble the pie crust into a mixing bowl and combine with pecans and butter.
• Press into a springform pan and bake at 350 degrees for 5 minutes.
• In a bowl, combine the cream cheese and sugar and beatuntil fluffy.
• Add eggs one at a time.
• Reserve 1/2 cup of the lemon pie filling and add the rest to the cream cheese mixture along with the sour cream and lemon zest.
• Blend and pour into crust.
• Bake at350 degrees for 60 to 70 minutes, adding a pan of water to the oven to minimize cracking.
• Remove cheesecake from the oven; run a knife gently around the sides of the pan.
• Cool and refrigerate covered overnight.
• Before serving, spread reserved 1/2 cup lemon pie filling over top of cheesecake.
• Serve with fresh berries.

Sweet Potato Cheesecake

Sweet Potato Cheesecake

Graham Cracker-Pecan Crust:
2 cups graham cracker crumbs fine
1/2 cup butter melted
1/4 cup pecans finely chopped
Filling:
24 ounces cream cheese softened
1 cup granulated sugar
4 large eggs3 egg yolks
3 tablespoons flour
2 teaspoons cinnamon
1 teaspoon ginger
1 cup whipping cream
1-1/2 cups sweet potatoes, mashed

• Preheat oven to 425 degrees F.
  
• Combine crust ingredients well and press into a 10-inch springform pan.
  
• Beat cream cheese, sugar, and eggs until smooth; beat in flour, cinnamon and ginger.
• Beat cream and well-mashed sweet potatoes in on medium speed of a hand held mixer just until well-combined.
• Pour the filling into the prepared crust.
  
• Bake at 425 degrees F for 15 minutes; reduce heat to 275 degrees F and bake 1 hour more.
• Turn heat off and leave in the oven to cool for several hours, or cool on a wire rack.
  
• Serve with sweetened whipped cream or caramel topping.

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

Taco Cheesecake

Taco Cheesecake

3 teaspoons cornmeal
3 packages (8 ounces each) cream cheese, softened
1 envelope taco seasoning
1/2 cup sour cream
1/2 cup salsa
2 eggs, lightly beaten
1 cup (4 ounces) shredded pepper Jack cheese
1 cup (4 ounces) chopped green chilies, drained
1/2 cup chopped ripe olives
TOPPING:1 cup (8 ounces) sour cream
1/4 cup sliced ripe olives
1/4 cup sliced green onions
1/4 cup sliced cherry tomatoes
1 jalapeno pepper, sliced
Assorted crackers

• Sprinkle bottom of greased 9-in. springform pan with cornmeal; set aside.
• In mixing bowl, beat cream cheese until smooth.
• Add the taco seasoning, sour cream and salsa.
• Stir in the eggs, pepper Jack cheese and chilies.
• Fold in olives.
• Pour over cornmeal.
• Place pan on a baking sheet.
• Bake at 350° for 30-35 minutes or until center is almost set.
• Cool on a wire rack for 10 minutes.
• Carefully run a knife around edge of pan to loosen; cool for 1 hour.
• Refrigerate overnight.
• Remove sides of pan.
• Spread sour cream over top and sides of cheesecake.
• Arrange olives, onions, tomato slices and jalapeno slices on top.
• Serve with crackers.
• Yield: 18-20 servings.

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

Santa Fe Cheesecake

Santa Fe Cheesecake

1 cup crushed tortilla chips
3 tablespoons butter, melted
2 packages (8 ounces each) cream cheese, softened
2 eggs, lightly beaten
2 cups (8 ounces) shredded Monterey Jack cheese
1 can (4 ounces) chopped green chilies, drained
1 cup (8 ounces) sour cream
1 cup chopped sweet yellow pepper
1/2 cup chopped green onions
1/3 cup chopped tomato

• In a small bowl, combine tortilla chips and butter; press onto the bottom of a greased 9-in. springform pan.
• Place on a baking sheet.
• Bake at 325° for 15 minutes.
• In a large mixing bowl, beat the cream cheese and eggs on low speed just until combined.
• Stir in Monterey Jack cheese and chilies; pour over crust.
• Bake for 30-35 minutes or until center is almost set.
• Place pan on a wire rack. Spread sour cream over cheesecake.
• Carefully run a knife around edge of pan to loosen; cool for 1 hour.
• Refrigerate overnight.
• Remove sides of pan just before serving.
• Garnish with yellow pepper, onions and tomato.
• Refrigerate leftovers.
• Yield: 16-20 servings.