1 HOW TO MAKE AMAZING TURTLE CHEESECAKE
INGREDIENTS
2 cups OREO Chocolate Cookie Crumbs
6 Tbsp. butter or margarine, melted
1 bag (14 oz.) KRAFT Caramels
1/2 cup milk
1 cup PLANTERS Pecan Pieces
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 Tbsp. vanilla
3 eggs
2 squares BAKER'S Semi-Sweet Baking Chocolate
METHOD
PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick springform pan). Mix crumbs and butter; press firmly onto bottom and 2 inches up side of pan.
PLACE caramels and milk in small microwavable bowl. Microwave on HIGH 3 minutes or until caramels are completely melted, stirring after each minute. Stir in pecans. Pour half of the caramel mixture into crust. Refrigerate 10 minutes. Cover and refrigerate remaining caramel mixture for later use.
BEAT cream cheese, sugar and vanilla 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 caramel layer in crust.
BAKE 1 hour 5 minutes to 1 hour 10 minutes or until center is almost set. Run knife or metal spatula around side of pan to loosen cake; cool before removing side of pan. Refrigerate 4 hours or overnight.
MICROWAVE reserved caramel mixture on HIGH 1 minute; stir. Pour over cheesecake. Melt chocolate as directed on package; drizzle over cheesecake. Store leftover cheesecake in refrigerator.
INGREDIENTS
2 cups OREO Chocolate Cookie Crumbs
6 Tbsp. butter or margarine, melted
1 bag (14 oz.) KRAFT Caramels
1/2 cup milk
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 Tbsp. vanilla
3 eggs
2 squares BAKER'S Semi-Sweet Baking Chocolate
METHOD
PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick springform pan). Mix crumbs and butter; press firmly onto bottom and 2 inches up side of pan.
PLACE caramels and milk in small microwavable bowl. Microwave on HIGH 3 minutes or until caramels are completely melted, stirring after each minute. Stir in pecans. Pour half of the caramel mixture into crust. Refrigerate 10 minutes. Cover and refrigerate remaining caramel mixture for later use.
BEAT cream cheese, sugar and vanilla 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 caramel layer in crust.
BAKE 1 hour 5 minutes to 1 hour 10 minutes or until center is almost set. Run knife or metal spatula around side of pan to loosen cake; cool before removing side of pan. Refrigerate 4 hours or overnight.
MICROWAVE reserved caramel mixture on HIGH 1 minute; stir. Pour over cheesecake. Melt chocolate as directed on package; drizzle over cheesecake. Store leftover cheesecake in refrigerator.
2 HOW TO MAKE BLUEBERRY CHEESECAKE
INGREDIENTS
2 lbs cream cheese, softened
1/2 cup heavy cream
6 eggs
1 1/2 cups granulated sugar
3 tablespoons cornstarch
1 1/2 tablespoons vanilla extract
2 tablespoons lemon juice
1 cup sour cream
1/4 lb sweet butter, melted
1 3/4 cups fresh blueberries
1 1/2 teaspoons powdered sugar
METHOD FOR MAKING THE BLUEBERRY CHEESECAKE
1. In a large bowl, beat the cream cheese, heavy cream, eggs, sugar, cornstarch, flour, vanilla, and lemon juice.
2. Blend in the sour cream, butter, and blueberries.
3. Pour the mixture into a well-buttered 9 inch springform pan.
4. Bake in a preheated 350ยบ oven for 1 hour.
5. Refrigerate overnight.
6. Carefully remove the sides of the springform pan and decorate the cake by sprinkling the top with the powdered sugar. For best results, let the cake stand at room temperature for 2 hours before serving.
3 STRAWBERRY SWIRL CHEESECAKE CUPCAKES
INGREDIENTS
Crust:
1 1/2 cups graham cracker crumbs
4 Tbsp unsalted butter, melted
3 Tbsp sugar
Berry swirl:
6 oz. fresh strawberries or raspberries
2 Tbsp sugar
Cheesecake filling:
2 lbs cream cheese, at room temperature
1 1/2 cups sugar
pinch of salt
1 tsp vanilla extract
4 large eggs, at room temperature
Preheat oven to 325. Line cupcake pans with paper liners. In a small bowl, combine graham cracker crumbs, butter, and sugar. Stir with a fork until combined. Press 1 Tbsp of mixture into the bottom of each cupcake liner. Use a small drinking glass to press crumbs down evenly. Bake for 5 minutes. Transfer to a cooling rack.
To make berry swirl, combine berries and sugar in a food processor or blender. Process until mixture is smooth. If using raspberries, pour through a mesh sieve to remove seeds.
For the filling, place cream cheese in the bowl of a mixer. Beat at medium-high speed until smooth. Blend in sugar until smooth. Mix in salt and vanilla. Beat in eggs one at a time, mixing well after each addition.
Spoon 2 heaping tablespoons of the cheesecake batter over the crust in each cupcake liner. Dot 1 teaspoon of the berry puree in a few dots over each cheesecake. Use a toothpick to lightly swirl and create a marbled effect.
Bake until set, about 22 minutes, rotating halfway through baking. They will puff up slightly and return to normal. Cool to room temperature then transfer to refrigerator for at least 4 hours.
4 BEST BANANA CHEESECAKE DESSERT RECIPE
INGREDIENTSFor the crust
20 vanilla cream-filled sandwich style cookies
1/4 cup margarine, melted
For the filling
24 ounces cream cheese, softened
2/3 cup granulated sugar
2 tablespoons cornstarch
3 eggs
3/4 cup mashed banana
1/2 cup whipping cream
2 teaspoons vanilla extract
shredded coconut, for topping (optional)
STEPS
1 Use a blender to finely chop the cookies.
2 Add margarine and blend until they are well combines.
3 Press mixture into the bottom of a 10" springform pan and smooth it out.
4 Refrigerate the crust while you make the filling.
5 Beat cream cheese with electric mixer until creamy.
6 Beat in sugar and cornstarch followed by the eggs (one at a time).
7 Beat in bananas, whipping cream, and vanilla.
8 Pour mixture into crust.
9 Place pan on a cookie sheet and bake in a 350 degree oven for 15 minutes.
10 Reduce oven temperature to 200 degrees and bake an additional 75 minutes, or until center is almost set, adding coconut for last 20 minutes.
11 Allow to cool completely before removing rim of pan -- Before removing the pan, run warm water over a knife and slide a knife around the edge of the cake to separate the cake from the pan cleanly.
12 Refrigerate cheesecake, uncovered, at least 6 hours.
5 COCONUT CHEESECAKE RECIPE
INGREDIENTS
11/2 cups graham cracker crumbs
3 cups sweetened shredded coconut -- toasted
1 tablespoon fresh squeezed lemon juice
2 pounds cream cheese -- room temperature
4 large eggs
3/4 cup sugar
1/3 cup unsalted butter melted
15 ounces cream of coconut - -- (1 can)
(such as Coco Lopez)
1 cup whipping cream
1 teaspoon vanilla extract
1 lemon -- juice of
METHOD
Preheat oven to 325F. Wrap outside of 9-inch diameter Springform pan with 2 3/4-inch high sides with foil.
Mix graham cracker crumbs, 1 1/2 cups coconut, 1 tablespoon lemon juice and butter in small bowl. Press mixture onto bottom and up sides of pan.
Beat cream cheese and sugar in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Add cream of coconut, cream, 1 cup coconut, vanilla extract and lemon juice and beat until well blended. Pour filling into crust.
Bake until puffed and set in center, about 1 hour 25 minutes.
Transfer to rack and cool completely.
Cover and refrigerate overnight.
Cut around pan sides to loosen cake.
Remove pan sides. Sprinkle remaining coconut around edge of cake.
6 CRANBERRY CHEESECAKE TART
INGREDIENTS REQUIRED ARE:-
1 refrigerated pie crust
Filling:INGREDIENTS
1 can whole berry cranberry sauce
1/2 Cup chopped pecans
1 Cup sugar, reserve 2 Tablespoons for topping
1 Tb. cornstarch
1 1/2 (8 ounce) packages. (12 ounces total) cream cheese softened.
2 eggs
1 Tb. milk
Topping:INGREDIENTS
1 Cup sour cream
1/2 tsp vanilla
METHOD REQUIRED FOR MAKING THE TART
Heat oven to 450 degrees
Prepare pie crust according to directions for 1 crust baked shell using 10 inch tart pan with a removable bottom or a 9 inch pie pan. Place prepared crust in pan; press in bottom and up sides of pan. Trim edges if needed. Generously prick crust with fork. Bake at 450 for 9-11 minutes. Cool completely. Reduce oven to 375 degrees.
In a medium bowl, combine cranberry sauce, pecans, 6 tablespoons of sugar and cornstarch; spread into cooled baked pie shell. In medium bowl, beat cream cheese, eggs, and remaining 1/2 cup sugar and milk at medium speed until smooth. Spoon evenly over cranberry mixture. Bake at 375 for 25-30 minutes or until set.
In a small bowl, combine sour cream, the reserved 2 tablespoons of sugar and vanilla; mix well. Spoon over filling. Bake at 375 for an additional 5 minutes. Cool slightly. Refrigerate 3-4 hours or until set. Store in the refrigerator.
7 RASPBERRY CHIFFON CHEESECAKE
INGREDIENTS REQUIRED
2 cups Chocolate wafer crumbs
1/3 cup Butter or margarine --
Melted
3 tablespoon Sugar
Raspberry Sauce:INGREDIENTS
2 1/2 cups Fresh or frozen unsweetened
Raspberries --
Thawed
2/3 cup Sugar
2 tablespoon Cornstarch
2 teaspoon Lemon juice
Filling/Topping:INGREDIENTS
3 8 oz pkgs cream cheese
-softened
1/2 cup Sugar
2 tablespoon All-purpose flour
1 teaspoon Vanilla extract
2 Egg whites
1 cup Whipping cream
2 tb Orange juice
1 1/2 cup Fresh or frozen unsweetened
Raspberries --
Thawed
PREPARATION METHOD
Combine the first three ingredients; press into bottom
and 1 1/2 in. up the sides of a greased 9-in.
springform pan. Chill 1 hour or until firm. Puree
raspberries in a blender or food processor. Press
through a sieve; discard seeds. Add water if
necessary to measure 1 cup. In a saucepan, combine
sugar and cornstarch. Stir in raspberry juice; bring
to a boil. Boil 2 minutes, stirring constantly. Remove
from heat; stir in lemon juice and set aside. In a
mixing bowl, beat cream chese, sugar, flour and
vanilla until fluffy. Add egg whites; beat on low
just until blended. Stir in cream. Pour half into
crust. Top with 3/4 c raspberry suace (cover and
refrigerate remaining sauce). Carefully spoon
remaining filling over sauce. Bake at 375 for 35-40
minutes or until center is nearly set. Remove from
oven; immediately run a knife around pan to loosen
crust. Cool on wire rack 1 hour. Refrigerate
overnight. Add orange juice to chilled raspberry
sauce; gently fold in raspberries. Spoon over cheesecake.
2 lbs cream cheese, softened
1/2 cup heavy cream
6 eggs
1 1/2 cups granulated sugar
3 tablespoons cornstarch
1 1/2 tablespoons vanilla extract
2 tablespoons lemon juice
1 cup sour cream
1/4 lb sweet butter, melted
1 3/4 cups fresh blueberries
1 1/2 teaspoons powdered sugar
METHOD FOR MAKING THE BLUEBERRY CHEESECAKE
1. In a large bowl, beat the cream cheese, heavy cream, eggs, sugar, cornstarch, flour, vanilla, and lemon juice.
2. Blend in the sour cream, butter, and blueberries.
3. Pour the mixture into a well-buttered 9 inch springform pan.
4. Bake in a preheated 350ยบ oven for 1 hour.
5. Refrigerate overnight.
6. Carefully remove the sides of the springform pan and decorate the cake by sprinkling the top with the powdered sugar. For best results, let the cake stand at room temperature for 2 hours before serving.
3 STRAWBERRY SWIRL CHEESECAKE CUPCAKES
INGREDIENTS
Crust:
1 1/2 cups graham cracker crumbs
4 Tbsp unsalted butter, melted
3 Tbsp sugar
Berry swirl:
6 oz. fresh strawberries or raspberries
2 Tbsp sugar
Cheesecake filling:
2 lbs cream cheese, at room temperature
1 1/2 cups sugar
pinch of salt
1 tsp vanilla extract
4 large eggs, at room temperature
Preheat oven to 325. Line cupcake pans with paper liners. In a small bowl, combine graham cracker crumbs, butter, and sugar. Stir with a fork until combined. Press 1 Tbsp of mixture into the bottom of each cupcake liner. Use a small drinking glass to press crumbs down evenly. Bake for 5 minutes. Transfer to a cooling rack.
To make berry swirl, combine berries and sugar in a food processor or blender. Process until mixture is smooth. If using raspberries, pour through a mesh sieve to remove seeds.
For the filling, place cream cheese in the bowl of a mixer. Beat at medium-high speed until smooth. Blend in sugar until smooth. Mix in salt and vanilla. Beat in eggs one at a time, mixing well after each addition.
Spoon 2 heaping tablespoons of the cheesecake batter over the crust in each cupcake liner. Dot 1 teaspoon of the berry puree in a few dots over each cheesecake. Use a toothpick to lightly swirl and create a marbled effect.
Bake until set, about 22 minutes, rotating halfway through baking. They will puff up slightly and return to normal. Cool to room temperature then transfer to refrigerator for at least 4 hours.
4 BEST BANANA CHEESECAKE DESSERT RECIPE
INGREDIENTSFor the crust
20 vanilla cream-filled sandwich style cookies
1/4 cup margarine, melted
For the filling
24 ounces cream cheese, softened
2/3 cup granulated sugar
2 tablespoons cornstarch
3 eggs
3/4 cup mashed banana
1/2 cup whipping cream
2 teaspoons vanilla extract
shredded coconut, for topping (optional)
STEPS
1 Use a blender to finely chop the cookies.
2 Add margarine and blend until they are well combines.
3 Press mixture into the bottom of a 10" springform pan and smooth it out.
4 Refrigerate the crust while you make the filling.
5 Beat cream cheese with electric mixer until creamy.
6 Beat in sugar and cornstarch followed by the eggs (one at a time).
7 Beat in bananas, whipping cream, and vanilla.
8 Pour mixture into crust.
9 Place pan on a cookie sheet and bake in a 350 degree oven for 15 minutes.
10 Reduce oven temperature to 200 degrees and bake an additional 75 minutes, or until center is almost set, adding coconut for last 20 minutes.
11 Allow to cool completely before removing rim of pan -- Before removing the pan, run warm water over a knife and slide a knife around the edge of the cake to separate the cake from the pan cleanly.
12 Refrigerate cheesecake, uncovered, at least 6 hours.
5 COCONUT CHEESECAKE RECIPE
INGREDIENTS
11/2 cups graham cracker crumbs
3 cups sweetened shredded coconut -- toasted
1 tablespoon fresh squeezed lemon juice
2 pounds cream cheese -- room temperature
4 large eggs
3/4 cup sugar
1/3 cup unsalted butter melted
15 ounces cream of coconut - -- (1 can)
(such as Coco Lopez)
1 cup whipping cream
1 teaspoon vanilla extract
1 lemon -- juice of
METHOD
Preheat oven to 325F. Wrap outside of 9-inch diameter Springform pan with 2 3/4-inch high sides with foil.
Mix graham cracker crumbs, 1 1/2 cups coconut, 1 tablespoon lemon juice and butter in small bowl. Press mixture onto bottom and up sides of pan.
Beat cream cheese and sugar in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Add cream of coconut, cream, 1 cup coconut, vanilla extract and lemon juice and beat until well blended. Pour filling into crust.
Bake until puffed and set in center, about 1 hour 25 minutes.
Transfer to rack and cool completely.
Cover and refrigerate overnight.
Cut around pan sides to loosen cake.
Remove pan sides. Sprinkle remaining coconut around edge of cake.
6 CRANBERRY CHEESECAKE TART
INGREDIENTS REQUIRED ARE:-
1 refrigerated pie crust
Filling:INGREDIENTS
1 can whole berry cranberry sauce
1/2 Cup chopped pecans
1 Cup sugar, reserve 2 Tablespoons for topping
1 Tb. cornstarch
1 1/2 (8 ounce) packages. (12 ounces total) cream cheese softened.
2 eggs
1 Tb. milk
Topping:INGREDIENTS
1 Cup sour cream
1/2 tsp vanilla
METHOD REQUIRED FOR MAKING THE TART
Heat oven to 450 degrees
Prepare pie crust according to directions for 1 crust baked shell using 10 inch tart pan with a removable bottom or a 9 inch pie pan. Place prepared crust in pan; press in bottom and up sides of pan. Trim edges if needed. Generously prick crust with fork. Bake at 450 for 9-11 minutes. Cool completely. Reduce oven to 375 degrees.
In a medium bowl, combine cranberry sauce, pecans, 6 tablespoons of sugar and cornstarch; spread into cooled baked pie shell. In medium bowl, beat cream cheese, eggs, and remaining 1/2 cup sugar and milk at medium speed until smooth. Spoon evenly over cranberry mixture. Bake at 375 for 25-30 minutes or until set.
In a small bowl, combine sour cream, the reserved 2 tablespoons of sugar and vanilla; mix well. Spoon over filling. Bake at 375 for an additional 5 minutes. Cool slightly. Refrigerate 3-4 hours or until set. Store in the refrigerator.
7 RASPBERRY CHIFFON CHEESECAKE
INGREDIENTS REQUIRED
2 cups Chocolate wafer crumbs
1/3 cup Butter or margarine --
Melted
3 tablespoon Sugar
Raspberry Sauce:INGREDIENTS
2 1/2 cups Fresh or frozen unsweetened
Raspberries --
Thawed
2/3 cup Sugar
2 tablespoon Cornstarch
2 teaspoon Lemon juice
Filling/Topping:INGREDIENTS
3 8 oz pkgs cream cheese
-softened
1/2 cup Sugar
2 tablespoon All-purpose flour
1 teaspoon Vanilla extract
2 Egg whites
1 cup Whipping cream
2 tb Orange juice
1 1/2 cup Fresh or frozen unsweetened
Raspberries --
Thawed
PREPARATION METHOD
Combine the first three ingredients; press into bottom
and 1 1/2 in. up the sides of a greased 9-in.
springform pan. Chill 1 hour or until firm. Puree
raspberries in a blender or food processor. Press
through a sieve; discard seeds. Add water if
necessary to measure 1 cup. In a saucepan, combine
sugar and cornstarch. Stir in raspberry juice; bring
to a boil. Boil 2 minutes, stirring constantly. Remove
from heat; stir in lemon juice and set aside. In a
mixing bowl, beat cream chese, sugar, flour and
vanilla until fluffy. Add egg whites; beat on low
just until blended. Stir in cream. Pour half into
crust. Top with 3/4 c raspberry suace (cover and
refrigerate remaining sauce). Carefully spoon
remaining filling over sauce. Bake at 375 for 35-40
minutes or until center is nearly set. Remove from
oven; immediately run a knife around pan to loosen
crust. Cool on wire rack 1 hour. Refrigerate
overnight. Add orange juice to chilled raspberry
sauce; gently fold in raspberries. Spoon over cheesecake.
