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.

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.