By Stephanie Boyle
I know we love cheesecake and this is a great recipe.
Ingredients:
2 pkgs ( 8oz each) cream cheese, softened
1/2 cup firmly packed brown sugar
1/2 tsp vanilla
2 eggs
4 pkgs (1.4 oz each) chocolate covered English toffee bars, chopped 1 cup, divided
1 ready to use graham cracker crust ( 6oz or 9 inches)
Directions:
1.Mix cream cheese, sugar, and vanilla with an electric mixer on medium speed until well blended. Add eggs, mix until blended. Stir in 3/4 cup of the chopped toffee bars.
2. Pour into crust. Sprinkle with remaining toffee bars.
3. Bake at 350 degrees F for 35-40 minutes or until center is almost set. Cool and refrigerate for 3 hours or overnight.
Makes 8 servings.
Prep time 10 minutes, Bake time 40 minutes.
Showing posts with label Cheesecake. Show all posts
Showing posts with label Cheesecake. Show all posts
Saturday, January 5, 2008
Chocolate Truffle Cheesecake
By Stephanie Boyle
Crust:
1-1/2 cups of crushed chocolate sandwiches (about 18 Oreo cookies)
2 tbsp butter or margarine, melted
Filling:
3 pkgs cream cheese, softened
1 cup sugar
1 tsp vanilla
8 squares baker's semi sweet chocolate, melted, slightly cooled
1/4 cup hazelnut liqueur (optional)
Directions for Crust:
Mix crumbs and butter, press into a 9 inch pan (preferably spring form if you have one) Bake at 325 degrees F for 10 mins if in a silver springform pan. Bake at 300 degrees F if using a dark non stick springform pan)
Directions for Filling:
Mix cream cheese, sugar, vanilla with an electric mixer on medium speed until blended well. Mix in melted chocolate and liqueur. Add eggs, mixing on low speed just to blend gently. Pour over crust.
Bake at 325 degrees F for 55 to 60 minutes or until center is almost set if using a silver springform pan. Bake at 300 degrees F if using a dark non stick springform pan. Run knife or metal spatula around rim to loosen cake, cool before removing rim of pan.
Refrigerate for 4 hours or overnight.
Makes 12 servings.
Crust:
1-1/2 cups of crushed chocolate sandwiches (about 18 Oreo cookies)
2 tbsp butter or margarine, melted
Filling:
3 pkgs cream cheese, softened
1 cup sugar
1 tsp vanilla
8 squares baker's semi sweet chocolate, melted, slightly cooled
1/4 cup hazelnut liqueur (optional)
Directions for Crust:
Mix crumbs and butter, press into a 9 inch pan (preferably spring form if you have one) Bake at 325 degrees F for 10 mins if in a silver springform pan. Bake at 300 degrees F if using a dark non stick springform pan)
Directions for Filling:
Mix cream cheese, sugar, vanilla with an electric mixer on medium speed until blended well. Mix in melted chocolate and liqueur. Add eggs, mixing on low speed just to blend gently. Pour over crust.
Bake at 325 degrees F for 55 to 60 minutes or until center is almost set if using a silver springform pan. Bake at 300 degrees F if using a dark non stick springform pan. Run knife or metal spatula around rim to loosen cake, cool before removing rim of pan.
Refrigerate for 4 hours or overnight.
Makes 12 servings.
Raspberrry Cream Pie
By Stephanie Boyle
Ingredients:
1 pkg (8oz) cream cheese, softened
3/4 cup raspberry fruit spread
1/3 cup cold milk
1 pkg (4 serving size) Vanilla Flavor Instant Pudding & Pie Filling
1 tub (8oz) Cool Whip, thawed
red food coloring (8-10 drops)
1 prepared chocolate flavor crumb crust (6oz or 9 inch)
Directions:
1. Beat cream cheese and fruit spread in a large bowl with a wire whisk until smooth and blended. Add in pudding mix. Beat 2 minutes. Save 1/2 cup of the Cool Whip for later use. Gently stir in remaining Cool Whip into pudding mixture. Stir in food coloring until the color desired is achieved. Place mixture in crust.
2. Refrigerate for 3 hours. Garnish pie with the remaining Cool Whip.
Makes 8 servings.
Prep time 10 minutes.
Ingredients:
1 pkg (8oz) cream cheese, softened
3/4 cup raspberry fruit spread
1/3 cup cold milk
1 pkg (4 serving size) Vanilla Flavor Instant Pudding & Pie Filling
1 tub (8oz) Cool Whip, thawed
red food coloring (8-10 drops)
1 prepared chocolate flavor crumb crust (6oz or 9 inch)
Directions:
1. Beat cream cheese and fruit spread in a large bowl with a wire whisk until smooth and blended. Add in pudding mix. Beat 2 minutes. Save 1/2 cup of the Cool Whip for later use. Gently stir in remaining Cool Whip into pudding mixture. Stir in food coloring until the color desired is achieved. Place mixture in crust.
2. Refrigerate for 3 hours. Garnish pie with the remaining Cool Whip.
Makes 8 servings.
Prep time 10 minutes.
Black Forest Cheesecake
By Stephanie Boyle
This is a great alternative to making a black forest cake and it tastes delicious!!
Ingredients:
2 pkgs (8oz each) cream cheese, softened
1/2 cup sugar
1/2 tsp vanilla
2 eggs
4 squares semi sweet chocolate, melted and slightly cooled
1 ready to use chocolate flavor pie crust (6oz or 9 inch)
1-1/2 cups cherry pie filling
1 cup thawed Cool Whip
Directions:
1. Mix cream cheese, sugar, and vanilla with a mixer on medium speed until blended well. Add eggs, mix until blended. Stir in melted chocolate. Pour into crust.
2. Bake at 350 degrees F for 35-40 minutes or until center is almost set. Cool. Refrigerate for 3 hours or over night. Spread Cool Whip over chilled cheesecake, cover with pie filling.
Makes 8 servings.
Prep time 10 minutes, Bake time 40 minutes.
Did you know???
Unlike milk chocolate semisweet and bittersweet chocolate contains no milk solids and stored alone can last years if stored properly in a cool dry place.
This is a great alternative to making a black forest cake and it tastes delicious!!
Ingredients:
2 pkgs (8oz each) cream cheese, softened
1/2 cup sugar
1/2 tsp vanilla
2 eggs
4 squares semi sweet chocolate, melted and slightly cooled
1 ready to use chocolate flavor pie crust (6oz or 9 inch)
1-1/2 cups cherry pie filling
1 cup thawed Cool Whip
Directions:
1. Mix cream cheese, sugar, and vanilla with a mixer on medium speed until blended well. Add eggs, mix until blended. Stir in melted chocolate. Pour into crust.
2. Bake at 350 degrees F for 35-40 minutes or until center is almost set. Cool. Refrigerate for 3 hours or over night. Spread Cool Whip over chilled cheesecake, cover with pie filling.
Makes 8 servings.
Prep time 10 minutes, Bake time 40 minutes.
Did you know???
Unlike milk chocolate semisweet and bittersweet chocolate contains no milk solids and stored alone can last years if stored properly in a cool dry place.
3 Step Pralines and Cream Cheesecake
By Stephanie Boyle
Ingredients:
2 pkgs (8oz each) cream cheese, softened
1/2 cup sugar
1/2 tsp vanilla
2 eggs
1/2 cup almond brickle chips
1 ready to use graham cracker crust (6oz or 9 inch)
3 tbsp caramel ice cream topping
Directions:
1. Mix cream cheese, sugar, vanilla at medium speed with electric mixer until well blended. Add eggs and mix well. Blend in almond brickle chips.
2. Pour into crust. Dot top of cheesecake batter with topping. Cut through batter with knife several times to create a marbled effect.
3. Bake at 350 degrees F for 40 minutes or until center is almost set. Cool, refrigerate for 3 hours or overnight.
Makes 8 servings.
Prep time 10-15 minutes, bake time 40 minutes.
Tip: Be sure to watch the cheesecake as temperatures from oven to oven may vary.
Ingredients:
2 pkgs (8oz each) cream cheese, softened
1/2 cup sugar
1/2 tsp vanilla
2 eggs
1/2 cup almond brickle chips
1 ready to use graham cracker crust (6oz or 9 inch)
3 tbsp caramel ice cream topping
Directions:
1. Mix cream cheese, sugar, vanilla at medium speed with electric mixer until well blended. Add eggs and mix well. Blend in almond brickle chips.
2. Pour into crust. Dot top of cheesecake batter with topping. Cut through batter with knife several times to create a marbled effect.
3. Bake at 350 degrees F for 40 minutes or until center is almost set. Cool, refrigerate for 3 hours or overnight.
Makes 8 servings.
Prep time 10-15 minutes, bake time 40 minutes.
Tip: Be sure to watch the cheesecake as temperatures from oven to oven may vary.
Cherry Cheesecake Squares
By Stephanie Boyle
Cherry Cheesecake is one of my favorite desserts, here's a recipe for Cherry Cheesecake Squares... Great!!!
Ingredients:
2 cups graham crackers crumbs
1/4 cup sugar
1/4 cup butter or margarine, melted
3 pkgs (8oz each) cream cheese, softened
3/4 cup sugar
1 tsp vanilla
2 eggs
1 can (20 oz) cherry pie filling
Directions:
1. Mix crumbs, 1/4 cup sugar and butter. Press into a 13x9 inch baking pan and bake for 10 minutes at 325 degrees F.
2. Mix cream cheese, 3/4 cup sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, mix just until blended, do not over mix! Pour over crust.
3. Bake at 325 degrees F for 35 minutes or until center is almost set. Cool. Refrigerate for 3 hours or over night. Top with pie filling and cut into squares.
Makes 18 servings.
Cherry Cheesecake is one of my favorite desserts, here's a recipe for Cherry Cheesecake Squares... Great!!!
Ingredients:
2 cups graham crackers crumbs
1/4 cup sugar
1/4 cup butter or margarine, melted
3 pkgs (8oz each) cream cheese, softened
3/4 cup sugar
1 tsp vanilla
2 eggs
1 can (20 oz) cherry pie filling
Directions:
1. Mix crumbs, 1/4 cup sugar and butter. Press into a 13x9 inch baking pan and bake for 10 minutes at 325 degrees F.
2. Mix cream cheese, 3/4 cup sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, mix just until blended, do not over mix! Pour over crust.
3. Bake at 325 degrees F for 35 minutes or until center is almost set. Cool. Refrigerate for 3 hours or over night. Top with pie filling and cut into squares.
Makes 18 servings.
Cheesecake Brownies
By Stephanie Boyle
Ingredients:
1 pkg (19.8 oz) brownie mix (do not use a mix that includes a syrup pouch)
1 pkg (8oz) cream cheese, softened
1/3 cup sugar
1 egg
1/2 tsp vanilla
Directions:
1. Prepare brownie mix as directed on the pkg. Pour into a greased 13x9 inch baking pan.
2. Beat cream cheese with electric mixer on medium speed until smooth. Mix in sugar until blended. Add egg and vanilla, mix just until blended (do not over mix!) Pour cream cheese mixture over brownie batter, cut through batter with a knife several times for a marble effect.
3. Bake at 350 degrees F for 35-40 minutes or until cream cheese mixture is lightly browned. Cool, cut into squares.
Makes 2 dozen brownies.
Tip: For extra chocolate flavor, sprinkle 1 cup of semi sweet real chocolate chips over top of brownies before baking.
Ingredients:
1 pkg (19.8 oz) brownie mix (do not use a mix that includes a syrup pouch)
1 pkg (8oz) cream cheese, softened
1/3 cup sugar
1 egg
1/2 tsp vanilla
Directions:
1. Prepare brownie mix as directed on the pkg. Pour into a greased 13x9 inch baking pan.
2. Beat cream cheese with electric mixer on medium speed until smooth. Mix in sugar until blended. Add egg and vanilla, mix just until blended (do not over mix!) Pour cream cheese mixture over brownie batter, cut through batter with a knife several times for a marble effect.
3. Bake at 350 degrees F for 35-40 minutes or until cream cheese mixture is lightly browned. Cool, cut into squares.
Makes 2 dozen brownies.
Tip: For extra chocolate flavor, sprinkle 1 cup of semi sweet real chocolate chips over top of brownies before baking.
Cheesecake Cream Dip
By Stephanie Boyle
Really easy to make...delicious!
Ingredients:
1 pkg (8oz) cream cheese, softened
1 jar (7 oz) marshmallow cream
Directions:
1. Mix cream and marshmallow cream until well blended. Refrigerate.
2. Serve with assorted cut up fruit, pound cake or cookies.
Makes 1-1/2 cups
Prep time 5 minutes plus refrigerating time.
Really easy to make...delicious!
Ingredients:
1 pkg (8oz) cream cheese, softened
1 jar (7 oz) marshmallow cream
Directions:
1. Mix cream and marshmallow cream until well blended. Refrigerate.
2. Serve with assorted cut up fruit, pound cake or cookies.
Makes 1-1/2 cups
Prep time 5 minutes plus refrigerating time.
3 Step Caramel Pecan Cheesecake
By Stephanie Boyle
Ingredients:
20 caramels
3 tbsp milk
1/2 cup chopped pecans
1 ready to use graham cracker crumb crust (6oz or 9 inch)
2 pkgs (8oz each) cream cheese, softened
1/2 cup sugar
1/2 tsp vanilla
2 eggs
Directions:
1. Microwave caramels and milk in small bowl on High for 2 minutes or until smooth, stirring every minute. Stir in pecans, pour into crust. Refrigerate for 10 minutes.
2. Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, mix until blended. Pour over caramel mixture.
3. Bake at 350 degrees F for 35-40 minutes or until center is almost set. Cool. Refrigerate for 3 hours or cool overnight. Garnish with pecans and caramel sauce.
Makes 8 servings.
Ingredients:
20 caramels
3 tbsp milk
1/2 cup chopped pecans
1 ready to use graham cracker crumb crust (6oz or 9 inch)
2 pkgs (8oz each) cream cheese, softened
1/2 cup sugar
1/2 tsp vanilla
2 eggs
Directions:
1. Microwave caramels and milk in small bowl on High for 2 minutes or until smooth, stirring every minute. Stir in pecans, pour into crust. Refrigerate for 10 minutes.
2. Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, mix until blended. Pour over caramel mixture.
3. Bake at 350 degrees F for 35-40 minutes or until center is almost set. Cool. Refrigerate for 3 hours or cool overnight. Garnish with pecans and caramel sauce.
Makes 8 servings.
3 Step Rocky Road Cheesecake
By Stephanie Boyle
Ingredients:
2 pkgs (8oz each) cream cheese, softened
1/2 cup sugar
1/2 tsp vanilla
2 eggs
4 squares semi sweet chocolate, melted and slightly cooled
1 ready to use graham cracker crust (6oz or 9 inch)
1/2 cup miniature marshmallows
1/4 cup semi sweet real chocolate chips 1/4 cup chopped peanuts
Directions:
1. Mix cream cheese, sugar, and vanilla at medium speed with electric mixer until well blended. Add eggs and mix. Blend in melted chocolate.
2. Pour mixture into pie crust. Sprinkle with marshmallows, chocolate chips and peanuts.
3. Bake at 350 degrees F for 40 minutes or until center is almost set. Cool. Refrigerate for 3 hours or overnight. Garnish with sprinkles.
Makes 8 servings.
Ingredients:
2 pkgs (8oz each) cream cheese, softened
1/2 cup sugar
1/2 tsp vanilla
2 eggs
4 squares semi sweet chocolate, melted and slightly cooled
1 ready to use graham cracker crust (6oz or 9 inch)
1/2 cup miniature marshmallows
1/4 cup semi sweet real chocolate chips 1/4 cup chopped peanuts
Directions:
1. Mix cream cheese, sugar, and vanilla at medium speed with electric mixer until well blended. Add eggs and mix. Blend in melted chocolate.
2. Pour mixture into pie crust. Sprinkle with marshmallows, chocolate chips and peanuts.
3. Bake at 350 degrees F for 40 minutes or until center is almost set. Cool. Refrigerate for 3 hours or overnight. Garnish with sprinkles.
Makes 8 servings.
Brownie Bottom Cheesecake
By Stephanie Boyle
Ingredients:
1 pkg (10-20 oz) brownie mix, any variety
3 pkgs (8oz each) cream cheese, softened
3/4 cup sugar
1 tsp vanilla
1/2 cup sour cream
3 eggs
Directions:
1. Prepare and bake brownie mix as directed on package for 9-inch square pan in bottom of a well greased 9 inch springform pan.
2. Mix cream cheese, sugar, and vanilla with an electric mixer on medium speed until well blended. Blend in sour cream, add eggs mixing on low speed just until blended. Pour over brownie crust.
3. Bake at 325 degrees F for 60-65 minutes or until center is almost set if using a silver springform pan. (bake at 300 degrees F for 60-65 minutes or if center is almost set if using a dark non stick springform pan.) Run knife or metal spatula around rim to loosen cake, cool before removing rim of pan.
Cool in the refrigerator for 4 hours or over night.
Makes 12 servings.
Ingredients:
1 pkg (10-20 oz) brownie mix, any variety
3 pkgs (8oz each) cream cheese, softened
3/4 cup sugar
1 tsp vanilla
1/2 cup sour cream
3 eggs
Directions:
1. Prepare and bake brownie mix as directed on package for 9-inch square pan in bottom of a well greased 9 inch springform pan.
2. Mix cream cheese, sugar, and vanilla with an electric mixer on medium speed until well blended. Blend in sour cream, add eggs mixing on low speed just until blended. Pour over brownie crust.
3. Bake at 325 degrees F for 60-65 minutes or until center is almost set if using a silver springform pan. (bake at 300 degrees F for 60-65 minutes or if center is almost set if using a dark non stick springform pan.) Run knife or metal spatula around rim to loosen cake, cool before removing rim of pan.
Cool in the refrigerator for 4 hours or over night.
Makes 12 servings.
3 Step Cheesecake
By Stephanie Boyle
Ingredients:
2 pkgs (8 oz each) cream cheese, softened
1/2 cup sugar
1/2 tsp vanilla
2 eggs
1 ready to use graham cracker crumb crust (6oz or 9 inch)
Directions:
1. Mix cream cheese, sugar and vanilla with mixer on medium speed until blended well. Add eggs and mix.
2. Pour into crust.
3. Bake at 350 degrees F for 40 minutes or until center is almost set. Cool and then refrigerate for 3 hours or overnight.
Makes 8 servings.
Variations on the 3 Step Cheesecake
Fruit topped cheesecake: Top with 2 cups of asst cut up fruit or a 21 oz can of pie filling.
Lemon cheesecake: Stir in 1 tbsp of fresh lemon juice and 1/2 tsp of grated lemon peel into batter.
Chocolate Chip Cheesecake: Stir 1/2 cup miniature semi sweet chocolate chips into batter. Sprinkle with additional 1/4 cup chips before baking.
Ingredients:
2 pkgs (8 oz each) cream cheese, softened
1/2 cup sugar
1/2 tsp vanilla
2 eggs
1 ready to use graham cracker crumb crust (6oz or 9 inch)
Directions:
1. Mix cream cheese, sugar and vanilla with mixer on medium speed until blended well. Add eggs and mix.
2. Pour into crust.
3. Bake at 350 degrees F for 40 minutes or until center is almost set. Cool and then refrigerate for 3 hours or overnight.
Makes 8 servings.
Variations on the 3 Step Cheesecake
Fruit topped cheesecake: Top with 2 cups of asst cut up fruit or a 21 oz can of pie filling.
Lemon cheesecake: Stir in 1 tbsp of fresh lemon juice and 1/2 tsp of grated lemon peel into batter.
Chocolate Chip Cheesecake: Stir 1/2 cup miniature semi sweet chocolate chips into batter. Sprinkle with additional 1/4 cup chips before baking.
Subscribe to:
Posts (Atom)
