Todays topic of the day comes from my nephew who is visiting me for 5 weeks.
Pina Colada Cheesecakes
Crust:
1 1/3 cup graham cracker crumbs
1/2 cup coconut
1/4 cup unsalted butter, melted
Filling:
24 ounces cream cheese, softened
14 oz can condensed milk
2 tablespoons cornstarch
4 eggs
1 tsp. rum extract or to taste
1 (3 oz.) can flaked coconut
1 (20 oz.) can crushed, pineapple, well drained
Preheat oven to 425 F.
Combine graham crumbs, coconut, and butter, press firmly on bottom and 1 inch up sides of 9-inch cheesecake pan. Refrigerate.
In a large mixer bowl, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth. Add eggs, add cornstarch. Place rum and coconut in blender and blend. Add to cheese mixture with drained pineapple. Pour into pan.
Place pan in oven, reduce the temperature to 325 F and bake for one hour. Turn off oven and leave inside for 1 hour. Do not open oven door!!
Chill overnight before removing from pan.
Dr. Ruth’s almost as good as Sex Cheesecake
Servings: 8
Crust:
5 oz Graham cracker crumbs
3 tb Sugar
5 tb Butter melted
Filling:
16 oz Cream cheese softened
1/2 c Sugar
1/2 ts Vanilla
pn Salt
2 lg Eggs
3 tb Chambord liqueur
Topping:
8 oz Sour cream
1 tb Sugar
1/2 ts Vanilla
1 tb Chambord liqueur
1 c Raspberries fresh
Preheat oven to 350 Deg. F.
To prepare crust, mix graham cracker crumbs, sugar and butter. Press mixture firmly into bottom of 9" springform or cheesecake pan.
To make filling, mix cream cheese, sugar, vanilla, and salt at medium speed with electric mixer. Add eggs, and mix until well blended. Using a fork, gently fold Chambord into batter. Pour mixture into crust.
Bake for approximately 40 minutes or until golden brown. Let cool and remove from pan.
To prepare topping, mix sour cream, sugar, vanilla, and Chambord and spread evenly over cheesecake. Refrigerate for 4 hours or until firm. Top with fresh raspberries just before serving.
Irish Cream & Chocolate Cheesecake
Yield: 12 Servings
CRUST
1 2/3 c Chocolate wafers; crushed
1/3 c Butter; melted
FILLING
2 pk Gelatin, unflavored
1/4 ts Salt
1 tb Coffee, instant
2 c Milk
4 Egg; separated
1/3 c Irish cream liqueur
1 lb Cream cheese
1/2 c Sugar
4 oz Chocolate, semi-sweet
CRUST: In bowl, combine wafers and butter. Press into 13 x 9 inch glass baking dish. Refrigerate.
FILLING: In saucepan, cook gelatin, salt, coffee and milk, stirring constantly, over medium heat until hot and coffee is dissolved. Reduce heat. Stir a little coffee mixture into egg yolks, then pour egg mixture back into saucepan. Cook, stirring frequently, until mixture thickens slightly, 4 to 5 minutes. Remove from heat and add liqueur.
Using an electric mixer or food processor, blend cream cheese and 1/4 cup of the sugar until smooth. Slowly blend coffee mixture into cream cheese. Chill, stirring occasionally, until consistency of raw egg whites, about 1 to 1-1/2 hours. Meanwhile, melt chocolate in double boiler over hot water. Let cool. Beat egg whites until soft peaks form. Gradually add remaining sugar and beat until stiff peaks form. Gently fold egg whites into coffee mixture. Transfer 1-1/2 cups of coffee mixture to small bowl and fold in chocolate. Using large spoon, alternately spoon two mixtures over chocolate crust. Use knife to swirl chocolate through coffee mixture.
Refrigerate until firm, at least 6 hours.
3-Step Cheesecake
Yield: 8 servings
2 8 oz packages cream cheese - softened
1/2 cup Sugar
1/2 teaspoon Vanilla
2 Eggs
1/2 cup mini semi-sweet chocolate chips
Graham cracker crust
Using an electric mixer, beat cream cheese, sugar and vanilla at medium speed until well blended. Blend in 2 eggs. Stir in chocolate chips then pour batter into graham cracker pie crust. You may sprinkle 1/4 cup mini semi-sweet chocolate chips on top if you desire.
Bake at 350 F for 40 min, or until center is almost set. Cool.
For best results refrigerate for at least 3 hours.
I probably should have had this posted for July 4th but didn’t think about it.
Old Glory Cheesecake Bars
Prep Time: 20 min
Total Time: 3 hr 50 min
Makes: About 1-1/2 doz. stars or 16 servings, about 1 star each
1-1/2 cups HONEY MAID Graham Cracker Crumbs
1/3 cup butter or margarine, melted
3 Tbsp. sugar
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 tsp. vanilla
3 eggs
3 Tbsp. red, white and blue decorating gels
3 Tbsp. red, white and blue sprinkles
PREHEAT oven to 350°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan to form handles; set aside. Mix graham crumbs, butter and 3 Tbsp. sugar; press firmly onto bottom of 13x9-inch baking pan.
BEAT cream cheese, 3/4 cup sugar and the vanilla in small 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. Pour over crust.
BAKE 30 min. or until center is almost set. Cool completely. Refrigerate several hours or overnight. Remove cheesecake from pan, using foil handles. Cut into shapes using a medium star-shaped cookie cutter. Decorate with gels and sprinkles as desired. Store in refrigerator.
Variation
Cut into 24 bars instead of the star shapes. Makes 24 servings, 1 bar each.
Boston Cream Cheesecake
1 pkg. (1-layer size) yellow cake mix
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup granulated sugar
2 tsp. vanilla, divided
3/4 cup BREAKSTONE’S or KNUDSEN Sour Cream
3 eggs
2 squares BAKER’S Unsweetened Baking Chocolate
3 Tbsp. milk
2 Tbsp. butter or margarine
1 cup powdered sugar
GREASE bottom of 9-inch springform pan. Prepare cake batter as directed on package; pour into prepared pan. Bake at 325°F for 25 minutes if using a silver springform pan. (Bake at 300°F for 20 minutes if using a dark nonstick springform pan.) Cool.
BEAT cream cheese, granulated sugar and 1 tsp. of the vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over cake layer in pan.
BAKE at 325°F for 40 to 45 minutes or until center is almost set if using a silver springform pan. (Bake at 300°F for 40 to 45 minutes or until center is almost set if using a dark nonstick springform pan.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
PLACE chocolate, milk and butter in medium microwavable bowl. Microwave on HIGH 2 minutes or until butter is melted, stirring after 1 minute. Stir until chocolate is completely melted. Add powdered sugar and remaining 1 tsp. vanilla; mix well. Spread over cooled cheesecake.
Refrigerate 4 hours or overnight.
How To Soften Cream Cheese
Place completely unwrapped packages of cream cheese in small microwavable bowl. Microwave on HIGH 30 seconds or until slightly softened.
Banana Nut Cheesecake
1 cup chocolate wafer crumbs
¼ cup margarine or butter, melted
2 (8 oz) pkg cream cheese, softened
½ cup sugar
½ cup mashed ripe banana
2 eggs
¼ cup chopped walnuts
1/3 cup milk chocolate pieces
1 tbsp butter or margarine
2 tsp water
Combine crumbs and butter; press onto bottom of 9-inch springform pan. Bake at 350, 10 minutes.
Combine cream cheese, sugar, and banana, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Stir in walnuts; pour over crust. Bake at 350 for 40 minutes. Loosen cake from rim of pan; cool before removing rim of pan.
Melt chocolate pieces and butter with water over low heat, stirring until smooth. Drizzle over cheesecake. Chill.
10 to 12 servings.
Chocolate Raspberry Cheesecake
1-1/2 cups finely crushed crème-filled chocolate cookies
2 tbsp butter or margarine, melted
4 (8 oz) pkgs cream cheese, softened
1-1/4 cups sugar
3 eggs
1 cup sour cream
1 tsp vanilla
1 (6 oz) pkg semi-sweet chocolate pieces, melted
1/3 cup strained raspberry preserves
1 (6 oz) pkg semi-sweet chocolate pieces
¼ cup whipping cream
Combine crumbs and butter; press onto bottom of 9-inch springform pan.
Combine three 8-ounce packages cream cheese and sugar, mixing at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla; pour over crust.
In bowl, combine remaining 8-ounce pkg cream cheese and melted chocolate, mixing at medium speed until well blended. Add preserves; mix well. Drop rounded measuring tablespoonfuls of chocolate cream cheese batter over plain cream cheese batter; do not swirl.
Bake at 325 for 1 hour and 20 minutes. Loosen cake from rim of pan; cool before removing rim of pan.
Melt chocolate pieces and whipping cream over low heat, stirring until smooth. Spread over cheesecake. Chill. Garnish with additional whipping cream, whipped, raspberries and fresh mint leaves, if desired.
Orange-Butterscotch Cheesecake
1-1/4 cups old fashioned or quick oats, uncooked
¼ cup butter or margarine
¼ cup packed brown sugar
2 tbsp flour
3 (8 oz) pkgs cream cheese, softened
¾ cup granulated sugar
2 tsp grated orange peel
1 tsp vanilla
4 eggs
½ cup packed brown sugar
1/3 cup light corn syrup
¼ cup butter or margarine, melted
1 tsp vanilla
Combine oats, butter, brown sugar and flour; press onto bottom of 9-inch springform pan. Bake at 350 for 15 minutes.
Combine cream cheese, sugar, peel, and vanilla, mixing at medium speed until well blended. Add eggs, one at a time, mixing well after each addition; pour over crust. Bake at 325 for 1 hour and 5 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
Combine brown sugar, corn syrup, and butter in saucepan; bring to boil, stirring constantly. Remove from heat; stir in vanilla. Chill until slightly thickened. Spoon over cheesecake. Garnish with orange slice and fresh mint, if desired.
Chocolate Turtle Cheesecake
2 cups vanilla wafer crumbs
6 tbsp butter or margarine, melted
1 (14 oz) bag Kraft caramels
1 (5 oz) can evaporated milk
1 cup chopped pecans, toasted
2 (8 oz) pkgs cream cheese, softened
½ cup sugar
1 tsp vanilla
2 eggs
½ cup semi-sweet chocolate pieces, melted
Combine crumbs and butter; press onto bottom and sides of 9-inch springform pan. Bake at 350 for 10 minutes.
In 1-1/2 quart heavy saucepan, melt caramels with milk over low heat, stirring frequently, until smooth. Pour over crust. Top with pecans.
Combine cream cheese, sugar, and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate; pour over pecans.
Bake at 350 for 40 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream, additional chopped nuts and maraschino cherries, if desired.
Miniature Cheesecakes
1/3 cup graham cracker crumbs
1 tbsp sugar
1 tbsp butter or margarine, melted
1 (8 oz) pkg cream cheese, softened
¼ cup sugar
1-1/2 tsp lemon juice
½ tsp grated lemon peel
¼ tsp vanilla
1 egg
strawberry or apricot preserves
Combine crumbs, sugar and butter. Press rounded measuring tablespoonful of crumb mixture onto bottom of each of six paper-lined muffin cups. Bake at 325 for 5 minutes.
Combine cream cheese, sugar, juice, peel and vanilla, mixing at medium speed until well blended. Blend in egg; pour over crust, filling each cup ¾ full.
Bake at 325 for 25 minutes. Cool before removing from pan. Chill. Top with preserves just before serving.
6 servings
**Substitute fresh fruit for preserves.
Make Ahead Wrap chilled cheesecakes individually in plastic wrap; freeze. Let stand at room temperature 40 minutes before serving.
Pumpkin Marble Cheesecake
1-1/2 cups gingersnap crumbs
½ cup finely chopped pecans
1/3 cup butter or margarine, melted
2 (8 oz) pkgs cream cheese, softened
¾ cup sugar
1 tsp vanilla
3 eggs
1 cup canned pumpkin
¾ tsp cinnamon
¼ tsp ground nutmeg
Combine crumbs, pecans and butter; press onto bottom and 1-1/2 inches up sides of 9-inch springform pan. Bake at 350 for 10 minutes.
Combine cream cheese, ½ cup sugar and vanilla, mixing at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1 cup batter. Add remaining sugar, pumpkin and spices to remaining batter; mix well.
Alternately layer pumpkin and cream cheese batter over crust. Cut through batters with knife several times for marble effect.
Bake at 350 for 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill
Rum Raisin Cheesecake
1 cup old-fashioned or quick oats, uncooked
¼ cup chopped nuts
3 tbsp packed brown sugar
3 tbsp butter or margarine, melted
2 (8 oz) pkgs cream cheese, softened
1/3 cup granulated sugar
¼ cup flour
2 eggs
½ cup sour cream
3 tbsp rum
2 tbsp butter or margarine
1/3 cup packed brown sugar
1/3 cup raisins
¼ cup chopped nuts
2 tbsp old-fashioned or quick oats, uncooked
Combine oats, nuts, brown sugar and butter; press onto bottom of 9-inch sprinform pan. Bake at 350 for 15 minutes.
Combine cream cheese, sugar and 2 tbsp flour, mixing at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and rum; mix well. Pour over crust.
Cut butter into combined remaining flour and brown sugar until mixture resembles coarse crumbs. Stir in raisins, nuts and oats. Sprinkle over cream cheese mixture.
Bake at 350 for 50 minutes. Loosen cake from rim of pan; cool before removing rim of pan.
Italian Cheesecake
Ingredients:
4 pkg of cream cheese, softened to room temp (Don’t use generic brand cream cheese, it does affect the texture)
4 eggs
1 cup of sugar
1 container of sour cream
2 tblsp sugar
3 tblsp vanilla
1 box of graham cracker crumbs
Melted butter
First off, butter the sides and bottom of a springform pan. Melt down some butter and add it to graham cracker crumbs…just enough butter to where the crumbs “stick together”. Press the crumbs all along the bottom and sides of your springform pan.
Next, beat eggs, 1 cup sugar, and cream cheese together for 15 minutes. The secret to this cheesecake is the timing…no more and no less then 15 minutes. When done, pour this mixture into the springform pan and put into a preheated oven of 350 degrees for 25 minutes. Once again, the timing is very important, no more and no less.
Next, set your mixer on “whip” and mix together the 1 container of sour cream, the 2 tblsp of sugar and the 3 tblsp of vanilla. Mix for exactly 10 minutes. Gently pour this on top of the cheesecake, then bake in a 425 degree oven for 5 minutes. Put in fridge overnight. Voila!
B-man 
Key Lime Cheesecake
Ingredients:
12 honey graham crackers
1/4 lb (1 stick) butter
1/2 cup plus 2 TBS sugar, divided
4 8 oz packages cream cheese, room temperature
1/4 cup heavy cream
1/4 cup sour cream
1/2 cup fresh lime juice (from 4-5 limes)
4 tsp lime zest
4 large eggs (yolks and whites separated), room temperature
1 14 oz can sweetened condensed milk
Place the graham crackers in a food processor and pulse until they are crushed very finely. Place the butter in a microwave safe bowl and heat just until melted. Place the graham cracker crumbs, 2 TBS sugar, and butter in a bowl and mix until combined.
Adjust oven rack to middle position and preheat oven to 350 degrees. Using a 9" springform pan, place two large pieces of aluminum foil over the removable bottom, folding it under so that it is covered with the foil. Place the bottom into the springform and close. Now pull the foil up around the outside of the pan. (all good cheesecakes are cooked in a water bath, and the foil prevents the water from seeping in and dampening the crust, and it also makes it easier to remove the cheesecake)
Place the crumb mixture in the bottom of the springform pan, pressing down with your hands to form the crust. Bake in the oven for 8 to 10 minutes, or until the crust becomes fragrant. Remove from the oven and let cool.
Zest the limes until you have 4 tsp worth of zest. Cut the limes in half and squeeze them over a strainer into a bowl until you have 1/2 cup of juice. (Note: rolling the limes back and forth on the counter under your hand loosens them up and makes them much easier to juice) Whisk the egg yolks and the lime zest until it is tinted light green, about 2 minutes. Beat in the sweetened condensed mlik, and them the juice. Set aside to thicken.
In a standing mixer place the cream cheese and beat until smooth. Add the remaining 1/2 cup sugar and beat until dissolved, about 2 minutes. Add the egg whites and beat until incorporated, making sure to scrape down the bowl with a spatula (otherwise you end up with lumps). Remove the bowl from the mixer, and stir in the heavy cream and sour cream by hand. Then stir in the sweetened condensed milk mixture. Pour into the springform pan, and tap it lightly on the counter to remove any air pockets.
Place the springform pan in a large roasting pan. Fill the pan with hot water until it comes up about half way up the side of the springform pan. (The pan will be heavy and tends to slosh around, so you may want to place it on the oven rack before you fill it with water). Bake at 350 degrees for 30 minutes. Reduce the temperature to 325 degrees and bake an additional 30 minutes. Turn off the oven, and prop the door open slightly with a spoon. Leave the cheesecake in the oven for an additonal hour. Remove cheesecake from oven and refrigerate. Refrigerate four hours at least, prefferably overnight.
To remove the cheesecake, unlock the springform pan and gently loosen until the side comes off and you can lift it from the cheesecake. Place a piece of wax paper or plastic wrap over the top of the cheesecake. Place a flat baking sheet on top of the wax paper. Place your hands under the cheesecake and invert it and the baking sheet. Gently pull the foil until it and the bottom of the pan are removed. Place whatever serving plate you wish to use on the bottom of the cheesecake, and then invert again, and you have yourself a key lime cheesecake. Please note that the water bath, while it can be a pain, is imperative in making a creamy cheesecake.
B-man
Pumpkin Cheesecake like The Cheesecake Factory®
Ingredients:
1 1/2 cups graham cracker crumbs
5 tablespoons butter – melted
1 cup plus 1 tablespoon sugar
24 ounces cream cheese – softened
1 teaspoon vanilla
1 cup canned pumpkin
3 eggs
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
whipped cream
Preheat the oven to 350 degrees F.
Make the crust by combining the graham cracker crumbs with the melted butter and 1 tablespoon sugar in a medium bowl. Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste. Keep it crumbly. Press the crumbs onto the bottom and about two-thirds of the way up the sides of a springform pan. You don’t want the crust to form all of the way up the back of each slice of cheesecake.
Bake the crust for 5 minutes, then set it aside until you are ready to fill it.
In a large mixing bowl combine the cream cheese, 1 cup sugar, and vanilla. Mix with an electric mixer until smooth. Add the pumpkin, eggs, cinnamon, nutmeg, and allspice and continue to beat until smooth and creamy. Pour the filling into the pan.
Bake for 60 to 70 minutes. The top will turn a bit darker at this point. Remove from the oven and allow the cheesecake to cool. When the cheesecake has come to room temperature, put it into the refrigerator.
B-man
Impossibly Easy Cheesecake
Fast-forward to the rewarding flavor of homemade cheesecake baked the impossibly easy Bisquick® mix way.
Ingredients:
3/4 cup milk
2 teaspoons vanilla
2 eggs
1 cup sugar
1/2 cup Original Bisquick® mix
2 packages (8 ounces each) cream cheese, cut into about 1/2-inch cubes and softened
-
Heat oven to 350ºF. Grease 9-inch pie plate.
-
Place milk, vanilla, eggs, sugar and the Bisquick mix in blender. Cover and blend on high speed 15 seconds. Add cream cheese. Blend 2 minutes longer. Pour into pie plate.
-
Bake 40 to 45 minutes or until knife inserted in center comes out clean; cool. Refrigerate until ready to serve. Cover and refrigerate any remaining cheesecake.
Topping: If desired, make topping and spread over top of completely cooled cheesecake. Stir together 1 cup sour cream, 2 tablespoons sugar and 2 teaspoons vanilla. Serve with fruit.
B-man
Mocha-Fudge Cheesecake
If you can’t decide whether you like chocolate or coffee more, this pie-shaped cheesecake is for you!
1 tablespoon instant coffee (dry)
3 tablespoons coffee liqueur
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
3/4 cup Original Bisquick® mix
1 teaspoon vanilla
3 eggs
3 ounces semisweet baking chocolate, melted and cooled
Chocolate Topping (See Below)
-
Heat oven to 350ºF. Grease pie plate, 9x1 1/2 inches. Mix coffee and liqueur until coffee is dissolved.
-
Beat coffee mixture and remaining ingredients except Chocolate Topping in large bowl on high speed 2 minutes, scraping bowl frequently. Pour into pie plate.
-
Bake about 35 minutes or until center is firm and puffed. Cool 5 minutes (cheesecake top will be cracked). Carefully spread Chocolate Topping over cheesecake. Refrigerate at least 3 hours before serving. Cover and refrigerate any remaining cheesecake.
Chocolate Topping
1 ounce semisweet baking chocolate, melted and cooled
2 tablespoons powdered sugar
1 tablespoon coffee liqueur, if desired
1 container (8 ounces) sour cream
1 teaspoon vanilla
- Mix chocolate, powdered sugar and liqueur in small bowl. Stir in sour cream and vanilla.
Substitution
Cold strong coffee can be used instead of the coffee liqueur.
B-man
Chocolate Cheesecake
Ingredients:
11 oz. cream cheese, softened
3/4 c. sugar
1/4 c. Hershey’s cocoa
2 eggs
1 tsp. vanilla extract
1/2 c. chilled whipping cream
8 inch graham cracker crust (packaged)
1 can Cherry pie filling
Heat oven to 350 degrees. In large mixing bowl, combine cream cheese
and sugar; beat well. Blend in cocoa. Add eggs and vanilla and blend
well. Blend in whipping cream. Pour into crust and bake 35 to 40
minutes. The center will be soft but will set upon cooling. Cool to
room temperature. Cover and chill several hours or overnight. Garnish
with pie filling.
Makes 6 to 8 servings.
B-man