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.

COCONUT CHEESECAKE

COCONUT CHEESECAKE
2 (8 oz) pkgs cream cheese, softened
1/2 cup cream of coconut
1/2 cup sugar
1/2 tsp vanilla
2 eggs
1 premade 9-inch graham cracker crust
1 cup frozen whipped topping, thawed
1/2 cup toasted shredded coconut

• Mix cream cheese, cream of coconut, sugar, and vanilla at medium speed of electric mixer until blended;
• add eggs.
• Mix until blended; pour into crust.
• Bake at 350 degrees F. for 40 minutes or until center is almost set.
• Cool.
• Refrigerate 3 hour or overnight.
• Top with thawed frozen whipped topping and toasted coconut.

CREAMY ORANGE CHEESECAKE

CREAMY ORANGE CHEESECAKE

1 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons butter or margarine -- melted
1 envelope unflavored gelatin
1/4 cup cold water
2 8 oz containers cream cheese -- (soft style)
3/4 cup orange juice
7 ounces marshmallow cream

• Combine crumbs, sugar, and butter; press onto bottom of 9-inch spring-form pan.
• Bake at 325 degrees F. for 10 minutes.
• Cool.
• Soften gelatin in cold water; stir over low heat until dissolved.
• Gradually add to cream cheese, mixing with electric mixer until well blended.
• Blend in orange juice and marshmallow cream; chill until slightly thickened.
• Pour into crust; chill until firm.

APPLE CHEESECAKE

APPLE CHEESECAKE
2 envelopes unflavored gelatin
1/3 cup cold water
1-3/4 cups apple juice
1/2 cup sugar
3 egg yolks, beaten
3 (8 oz) pkgs cream cheese, softened
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 cup whipping cream, whipped
Topping:
1/2 cup chopped dry roasted peanuts
2 tbs butter or margarine
1 cup applesauce
1/3 cup firmly packed brown sugar
1/4 tsp ground cinnamon

• In a small bowl, soften gelatin in water; let stand for two minutes.
• In a saucepan, over medium heat, cook and stir apple juice, sugar, egg yolks, and gelatin mixture until gelatin is dissolved.
• Cool to room temperature.
• In a large mixing bowl, beat the cream cheese, cinnamon, and nutmeg until smooth.
• Gradually beat in gelatin mixture until smooth.
• Chill until slightly thickened, about 20 minutes.
• Fold in cream.
• Pour into an ungreased 9-inch springform pan.
• Chill 4 hours or overnight.
• In a saucepan over medium heat, brown peanuts in butter for 2 minutes.
• Add applesauce, brown sugar, and cinnamon; cook and stir for 5 minutes.
• Cool.
• Spread over top of cheesecake.
• Serves 12

SOUTHWEST CHEESECAKE

SOUTHWEST CHEESECAKE

1 cup finely crushed tortilla chips
3 tablespoons butter or margarine, melted
2 packages (8 ounces ea) cream cheese, softened
1 packet taco seasoning
2 eggs
1 package shredded Colby/Monterey Jack cheese
1 can (4 ounce) chopped green chilies, drained
1 cup sour cream
1 cup chopped bell pepper
1/2 cup sliced green onion
1/3 cup chopped tomatoes
1/4 cup pitted ripe olive slices

• Heat oven to 350 degrees.
• Stir in chips and butter in small bowl; press into 9-inch spring form pan.
• Bake 15 minutes.
• Beat cream cheese and eggs in large mixing bowl at medium speed until well blended.
• Mix in shredded cheese and chilies; pour over crust and bake 30 minutes.
• Spread sour cream over cheesecake.
• Loosen cake from rim of pan; cool before removing rim of pan.
• Refrigerate until ready to serve at least 30 minutes.
• Top with remaining ingredients just before serving.
• Optional: add 1/2 packet of taco seasoning with the cheese and chilies if you want a bit more spice.

LEMON CHEESECAKE

LEMON CHEESECAKE
3/4 C graham cracker crumbs
2 T sugar
1 T ground cinnamon
1 T butter or margarine, softened
5 (8 oz) pkgs cream cheese, softened
1-2/3 C sugar
5 eggs
1/8 tsp salt
1-1/2 tsp vanilla extract
1/4 C lemon juice

• Combine first 3 ingredients, stir well and set aside.
• Grease bottom and sides of a 10-inch springform pan with butter.
• Add crumb mixture; tilt pan to coat sides and bottom.
• Chill.
• Beat cream cheese at medium speed with an electric mixer until light and fluffy; gradually add 1-2/3 cups sugar, beating well at high speed.
• Add eggs, one at a time, beating well after each addition.
• Stir in salt, vanilla, and lemon juice; pour mixture into prepared crust.
• Bake at 300 degrees F. for 1 hour and 20 minutes. (Center may be soft but will set when chilled.)
• Cool on a wire rack; cover and chill 8 hours.
• 10 servings.