Cheesecake Recipes

White Chocolate Amaretto NO Bake Cheesecake

admin — Sun, 22 Feb 2009 01:17:22 +0000

Recipe from Tupperware

1 prepared chocolate graham cracker crust
2 pkgs. (8 ounce) cream cheese, softened
1/4 c. sugar
4 Tbsp. Tupperware Simple Indulgence White Chocolate Amaretto Dessert Blend
3 c. whipped topping, thawed

Garnish with 2 oz. white chocolate

Beat softened cream cheese, sugar and Simple Indulgence Dessert Mix in a large bowl with an electric mixer until blended. Gently stir in whipped topping. Pour over crust. Garnish with white chocolate curls on top of the cheesecake. Chill in refrigerator for 3-5 hours until set.

Cherry Cordial Creme Cheesecake

admin — Sun, 22 Feb 2009 01:01:35 +0000

Found on back of pkg. of Hershey Kisses

1/2 c. butter or margarine, melted (I used unsalted butter)
1 1/4 c. granulated sugar
1 tsp. vanilla extract
2 eggs
2/3 c. all-purpose flour
1/2 c. Hershey’s Cocoa
1/4 tsp. baking powder
1/4 tsp. salt
1 pkg. (8 ounce) cream cheese, softened (I used Phila Cream Cheese)
1 c. powdered 10-X sugar
1/2 c. chilled whipping cream
1 can (21 oz) cherry pie filling, drained
25 Hershey’s Cherry Cordial Creme Kisses, unwrapped

Heat oven to 350 degrees F. Line a 9″ round cake pan with foil, extending foil beyond the sides. Grease foil. Stir together melted butter, granulated sugar and vanilla in a large bowl. Add eggs, beat well using a spoon.

Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating with spoon until well blended. Spread batter in prepared baking pan. Bake 25 minutes or until cake is set. (cake is fudgey and will not test done). Remove from oven; cool completely in pan on wire rack.

Beat cream cheese and powdered sugar in medium bowl until well blended. Beat whipping cream until stiff; gradually fold into cream cheese mixture, blending well. Spread over brownie layer. Cover; refrigerate until serving time. Use foil to lift out of pan; remove foil. Juse before serving, put drained cherry pie filling on top. Place chocolates around the edge and cut into wedges. Cover, Refrigerate leftovers.

Tuscan Cheesecake

admin — Sat, 14 Feb 2009 06:16:40 +0000

3 lb Ricotta cheese
8 Eggs
2 c Sugar
1 c Milk
2 Oranges, grated zest only
2 Lemons, grated zest only
2 2/3 oz Grand mariner
1 tb Clarified butter
1/4 c Plain bread crumbs

Preheat oven to 350 F.
Beat ricotta cheese with blender until smooth.
Add eggs, sugar, and milk. Blend until well-mixed and smooth.
Add orange and lemon zest and Grand Mariner. Mix well.
Grease one cheesecake pan with butter and coat lightly with bread crumbs.
Fill pan 3/4 of the way with cheesecake mixture.
Set pan in a larger pan filled half full with water and bake 1-1/4 hours.
Turn oven off, leaving the cake within. Let stand for one hour.
Remove, let cool, and refrigerate.

Chocolate Cherry Cheesecake

admin — Fri, 13 Feb 2009 06:11:22 +0000

8 1/2 oz Chocolate Wafers, Fine Crush
1/2 c Butter, Melted
12 oz Semi-sweet Chocolate Chips
1 1/2 c Heavy cream
16 oz Cream Cheese, Softened
1/4 c Sugar
4 ea Large Eggs
3/4 c Cherry Flavored Liqueur
1 ts Vanilla Extract
1 lb Cherry Pie Filling
1/2 c Heavy Cream Whipped (Opt.)

In large bowl, combine chocolate wafer crumbs and butter.
Pat firmly into 9-inch spring form pan, covering bottom and 2 1/2 inches up sides.
Chill. Preheat oven to 325 degrees F.
Combine over hot (not boiling) water, chocolate chips and heavy cream.
Stir until morsels are melted and mixture is smooth. Set aside.
In large bowl, combine cream cheese and sugar, beating until creamy.
Add eggs, one at a time, beating well after each addition.
Add chocolate mixture, cherry liqueur, and vanilla, mix until blended.
Pour into prepared crust. Bake at 325 degrees F. for 60 minutes.
Turn oven off.
Let stand in oven with door ajar 1 hour.
Remove, cool completely. Chill 24 hours.
Spread cherry pie filling over top of cheesecake leaving 1-inch from the edge.
Decorate edge with whipped cream, if desired.

Tempting Trifle Cheesecake

admin — Thu, 12 Feb 2009 06:09:18 +0000

1 1/2 c Soft Coconut Macaroons*
3/4 c Sugar
1/2 c Whipping cream
2 tb Sweet Sherry
10 oz Red Raspberry Preserves
1 x Toasted Slivered Almonds
24 oz Cream Cheese, Softened
4 ea Large Eggs
1/2 c Sour Cream
1 ts Vanilla
1/2 c Whipping Cream, Whipped
* Soft coconut macaroon cookies crumbs

Press crumbs onto bottom of greased 9-inch spring form pan.
Bake at 325 degrees F., 15 minutes.
Combine cream cheese and sugar, mixing at medium speed on electric mixture until well blended.
Add eggs, one at a time, mixing well after each addition.
Blend in sour cream, whipping cream, sherry and vanilla; pour over crust.
Bake at 325 degrees F., 1 hour and 10 minutes.
Loosen cake from rim of pan; cool before removing rim of pan.
Chill.
Heat preserves in saucepan over low heat until melted.
Strain to remove seeds. Spoon over cheesecake, spreading to edges.
Dollop with whipped cream; top with almonds.

Cocoa-Nut Meringue Cheesecake

admin — Wed, 11 Feb 2009 06:07:33 +0000

7 oz (1 pk) Flaked Coconut *
1/4 c Chopped pecans
3 tb Margarine, Melted
16 oz Cream Cheese, Softened
1/3 c Sugar
3 tb Cocoa
2 tb Water
1 ts Vanilla
3 ea Large Eggs, Separated
Dash salt
7 oz (1 jr) Marshmallow Creme
1/2 c Chopped Pecans
* Coconut should be flaked and toasted.

Combine coconut, pecans, and margarine, press onto bottom of 9-inch spring form pan.
Combine cream cheese, sugar, cocoa, water and vanilla, mixing at medium speed on electric mixer until well blended.
Blend in egg yolks, pour over crust.
Bake at 350 degrees F., 30 minutes.
Loosen cake from rim of pan, cool before removing rim of pan.
Beat egg whites and salt until foamy, gradually add marshmallow creme, beating until stiff peaks form. Sprinkle pecans over cheesecake to within 1/2-inch of outer edge.
Carefully spread marshmallow creme mixture over top of cheesecake to seal.
Bake at 350 degrees F., 15 minutes. Cool.

Chocolate Orange Supreme Cheesecake

admin — Tue, 10 Feb 2009 06:05:12 +0000

1 c Chocolate Wafer Crumbs
1/4 ts Cinnamon
3 tb Margarine, Melted
32 oz Cream Cheese, Softened
3/4 c Sugar
4 ea Large Eggs
1/2 c Sour Cream
1 ts Vanilla
1/2 c Semi-sweet Choc. ChipsMelted
2 tb Orange Flavord Liqueur
1/2 ts Grated Orange Peel

Combine crumbs, cinnamon and margarine; press onto bottom of 9-inch spring form pan.
Bake at 325 degrees F., 10 minutes.
Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended.
Add eggs, one at a time, mixing well after each addition.
Blend in sour cream and vanilla.
Blend chocolate into 3 cups batter; blend liqueur and peel into remaining batter.
Pour chocolate batter over crust.
Bake at 350 degrees F., 30 minutes.
Reduce oven temperature to 325 degrees F.
Spoon remaining batter over chocolate batter continue baking 30 minutes more.
Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Another Chocolate Cheesecake

admin — Tue, 10 Feb 2009 05:12:29 +0000

1 pk (8 1/2 oz) chocolate wafers; crushed (Oreos work well, filling and all)
6 tb Unsalted butter; melted
2 pk (8 oz) cream cheese; softened (low fat works well)
2/3 c Sugar
3 Eggs
12 oz Or 2 cups semi-sweet chocolate, melted
1 c Whipping cream
2 tb Unsalted butter; melted
1 ts Vanilla
1/2 c Kahlua

Heat oven to 325F.
In medium bowl, combine wafers and butter, reserving 1 tablespoon of the crumbs for garnish.
Press remaining crumbs in bottom and 2 inches up sides of an ungreased 10- inch spring form pan.
Refrigerate.
In a large bowl, combine cream cheese and sugar; beat until smooth.
Add eggs 1 at a time, beating well after each addition.
Add melted chocolate; beat well.
Add remaining ingredients, and beat until smooth.
Pour into crust-lined pan.
Bake at 325F for 55 to 65 minutes or until edges are set. Center of cheesecake will be soft.
(To minimize cracking, place a shallow pan with about 3/4 inch of hot water on the lower oven rack while baking.)
Allow cheesecake to cool in the pan for 5 minutes, then carefully remove the sides of the pan.
Allow the cheesecake to cool completely.
Garnish with the reserved crumbs (provided you can keep your spouse from eating them), and refrigerate (at least 2-3 hours, preferably overnight).
Keeps well in refrigerator for 3 days, probably longer.

Chocolate Turtle Cheesecake

admin — Mon, 09 Feb 2009 06:03:20 +0000

2 c Vanilla Wafer Crumbs
6 tb Margarine, Melted
14 oz Carmels ( 1 bag)
5 oz (1 cn) Evaporated Milk
1 c Chopped Pecans, Toasted
16 oz Cream Cheese, Softened
1/2 c Sugar
1 ts Vanilla
2 ea Large Eggs
1/2 c Semi-sweet Chocolate Chips *
* Chocolate chips should be melted.

Combine crumbs and margarine, press onto bottom and sides of 9-inch spring form pan.
Bake at 350 degrees F., 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 degrees F., 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.

Cherry Cheesecake

admin — Sun, 08 Feb 2009 08:45:31 +0000

1 c Graham Cracker Crumbs
3 tb Sugar
3 tb Margarine, Melted
24 oz Cream Cheese, Softened
3/4 c Sugar
3 ea Large Eggs
1 ts Vanilla
21 oz Cherry Pie Filling (1 cn)

Combine crumbs and margarine; press onto bottom of 9-inch spring form pan.
Bake at 325 degrees F., 10 minutes.
Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended.
Add eggs, one at a time mixing well after each addition.
Blend in vanilla; pour over crust.
Bake at 450 degrees F., 10 minutes.
Reduce oven temp to 250 degrees F., continue baking 25 to 30 minutes or until set.
Loosen cake from rim of pan; cool before removing rim of pan.
Chill. Top with pie filling just before serving.