Feeds:
Posts
Comments

Archive for the ‘Cheesecakes’ Category

Makes 16 servings

  • 1 1/2 cup graham cracker crumbs
  • 1/4 cup (1/2 stick) butter, melted
  • 2 tbsp sugar
  • 4 pkg (8 oz each) Neufchatel cheese, softened
  • 1/2 cup sugar
  • 1 pkg (12 oz) frozen mixed berries (strawberries, raspberries, blueberries and blackberries), thawed, drained
  • 1 tub (8 oz) whipped topping, thawed, divided
  1. Line 13×9″ baking pan with foil, with ends of foil extended over sides of pan.  Mix graham crumbs, butter and 2 tbsp sugar; press firmly onto bottom of prepared pan.  Refrigerate while preparing filling. 
  2. Beat Neufchatel cheese and 1/2 cup sugar in large bowl with electric mixer on medium speed until well blended.  Smash drained berries with fork; stir into cheese mixture.  Gently stir in 2 cups of the whipped topping.  Spoon over crust; cover. 
  3. Refrigerate 4 hours or until firm.  Use foil handles to remove cheesecake from pan before cutting into pieces to serve.  Top with the remaining whipped topping.  Store leftover cheesecake in refrigerator. 

How-to: Have fresh berries on hand?  Simply omit frozen berries and increase sugar to 3/4 cup.  Add 3 cups fresh mixed berries and the sugar to the Neufchatel cheese.  Mix with electric mixer on medium speed until well blended.  Continue as directed. 

Read Full Post »

Makes 20 servings

  • 1 pkg (9 oz) chocolate wafer cookies
  • 6 tbsp butter or margarine, melted
  • 2 pkg (8 oz each) cream cheese, softened
  • 1/2 cup plus 2 tbsp sugar
  • salt
  • 3 large eggs, lightly beaten
  • 1/4 cup whole milk
  • 2 tbsp vanilla extract
  • 1 bag (11.5 oz) milk chocolate chips, melted
  • 1 1/2 cups sour cream
  1. Preheat oven to 350°F.  In food processor with knife blade attached, pulse chocolate cookies until fine crumbs form.  Add butter to crumbs and pulse several times to combine.  Transfer cookie mixture to 9 inch springform pan; press onto bottom and about 2 inches up side of pan to form crust.  Bake crust 10 minutes.  Cool completely in pan on wire rack.
  2. In large bowl, with mixer on medium speed, beat cream cheese, 1/2 cup sugar, and 1/4 tsp salt 2 minutes or until smooth, occasionally scraping bowl with rubber spatula.  Reduce speed to low.  Add eggs, milk, and vanilla and beat just until blended, occasionally scraping bowl.  Add chocolate and beat until combined.
  3. Pour cream-cheese mixture into crust.  Bake cheesecake 45 minutes (cheesecake will jiggle slightly in center).  Meanwhile, in small bowl, stir sour cream and remaining 2 tbsp sugar until sugar dissolves; set aside.
  4. Remove cheesecake from oven.  Gently spread sour-cream mixture evenly on top of cheesecake.  Return cheesecake to oven and bake 5 minutes longer to set sour cream.
  5. Remove cheesecake from oven and cool completely in pan on wire rack.  Cover and refrigerate at least 6 hours until well chilled, or up to 3 days.

Read Full Post »

Makes 16 servings

Crust:

  • 32 round vanilla wafer cookies, crushed
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 1/8 tsp salt

Filling:

  • 6 oz 62% semisweet chocolate
  • 1 1/2 lbs cream cheese, softened
  • 3/4 cup sugar
  • 1 tbsp cornstarch
  • 4 eggs, at room temperature
  • 1 container (8 oz) sour cream
  • 1 tsp vanilla extract
  1. Heat oven to 325°F.  Wrap outside of an 8 1/2 or 9 inch springform pan with foil.  Find a roasting pan that is large enough to hold springform pan.  Set aside.
  2. Crust: Place cookie crumbs in a medium-size bowl.  Stir in butter and salt until evenly combined.  Pat into bottom of prepared pan (cover your hands with plastic wrap to keep crumbs from sticking).  Place pan in roasting pan.
  3. Filling: Coarsely chop chocolate.  Place in a medium-size microwaveable bowl; microwave on high power for 1 minute.  Stir until smooth.  Set aside.
  4. With an electric mixer, beat cheese, sugar and cornstarch in a large bowl until creamy, about 2 minutes.  Add eggs, one at a time, beating well after each addition; scrape down side of bowl occasionally.  Beat in sour cream and vanilla.  Blend 3 cups batter into the melted chocolate, stirring until smooth.
  5. Dollop both kinds of batter over crust.  Using a knife, swirl batters together to marbleize.  Transfer to 325°F oven.  Pour hot water into roasting pan to come halfway up sides of springform. 
  6. Bake at 325°F for 1 hour, 10 minutes until set.  Remove cheesecake from water; remove foil.  Run knife around edge of cake.  Cool on rack.  Refrigerate, uncovered, for 6 hours or overnight.

Read Full Post »

Makes 32 servings

  • 24 Oreo cookies, crushed (about 2 cups)
  • 1/4 cup butter, melted
  • 4 pkg (8 oz each) cream cheese, softened
  • 1 cup sugar
  • 2 tbsp flour
  • 1 tsp vanilla
  • 1 pkg (8 squares) semi-sweet baking chocolate, melted, slightly cooled
  • 4 eggs
  1. Preheat oven to 325°F.  Mix crumbs and butter; press firmly onto bottom of 13×9 inch baking pan.  Bake 10 minutes.
  2. Beat cream cheese, sugar, flour and vanilla in large bowl with electric mixer on medium speed until well blended.  Add melted chocolate; mix well.  Add eggs, 1 at a time, mixing on low speed after each addition just until blended.  Pour over crust. 
  3. Bake 45-50 minutes or until center is almost set.  Refrigerate at least 4 hours or overnight.  Cut into 32 squares to serve.  Store leftover dessert in refrigerator.

Read Full Post »

Makes 24 servings

  • 1 pkg (1 lb 2 oz) Oreo cookies, divided
  • 1/4 cup (1/2 stick) butter, melted
  • 4 pkg (8 oz each) cream cheese, softened
  • 1/2 cup sugar
  • 1 tsp vanilla
  • 1 tub (8 oz) whipped topping, thawed
  1. Line 13×9 inch pan with foil, with ends of foil extending over sides of pan.  Coarsely chop 15 of the cookies; set aside.  Finely crush remaining cookies; mix with butter.  Press firmly onto bottom of prepared pan.  Refrigerate while preparing filling.
  2. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended.  Gently stir in whipped topping and chopped cookies.  Spoon over crust; cover.
  3. Refrigerate 4 hours or until firm.  Store leftover cheesecake in refrigerator.

Read Full Post »

Makes 1 dozen/12 servings

  • 12 Nilla Wafters
  • 1 pkg (8 oz) cream cheese, softened
  • 1/3 cup sugar
  • 1 tub (8 oz) whipped topping, thawed, divided
  • 1/4 cup flaked coconut, toasted
  1. Place 1 wafer on bottom of each of 12 paper-lined medium muffin cups; set aside.  Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended.  Add 2 1/4 cups of the whipped topping; mix well.  Spoon evenly into muffin cups.
  2. Cover; refrigerate 3 hours or overnight.  Spread tops with remaining whipped topping.  Sprinkle with coconut just before serving.  Store leftover cheesecakes in refrigerator. 

Read Full Post »

Makes 16 servings

  • 1 1/2 cup graham cracker crumbs
  • 1/4 cup (1/2 stick) butter, melted
  • 1 1/4 cups sugar, divided
  • 4 pkgs (8 oz each) cream cheese, softened
  • 2 tsp vanilla, divided
  • 1 container (16 oz.) sour cream, divided
  • 4 eggs
  • 2 cups strawberries, sliced
  1. Preheat oven to 325°F.  Line 13×9-inch baking pan with foil, with ends of foil extending over sides of pan.  Mix crumbs, butter and 2 tbsp of the sugar; press firmly onto bottom of prepared pan.
  2. Beat cream cheese, 1 cup of the remaining sugar and 1 tsp of the vanilla in large bowl with electric mixer on medium speed until well blended.  Add 1 cup of the sour cream; mix well.  Add eggs, one at a time, beating on low speed after each addition just until blended.  Pour over crust.
  3. Bake 40 minutes or until center is almost set.  Mix remaining sour cream, 2 tbsp sugar and 1 tsp vanilla until well blended; carefully spread over cheesecake.  Bake an additional 10 minutes.  Cool.  Cover; refrigerate 3 hours or overnight.  Lift cheesecake from pan, using foil handles.  Top with strawberries just before serving.  Store leftover cheesecake in refrigerator.

Prepare as directed, substituting 1 1/2 cups finely crushed Oreo cookies for the graham cracker crumbs.

Read Full Post »