Tag Archives: cheesecake

Pumpkin Cheesecake


Yield: 8 servings

Ingredients

Crust:

1 3/4 cups graham cracker crumbs
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 stick melted salted butter

Filling:

3 (8-ounce) packages cream cheese, at room temperature
1 (15-ounce) can pureed pumpkin
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 tablespoon all-purpose flour
1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F.

For crust:

In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.

For filling:

Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.

Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.
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New York Cheesecake Cookies

Ingredients

1 1/4 cup graham crackers, finely crushed (1 sleeve)
1 cup flour
1 1/2 tsp baking powder
1 stick (8 tablespoons) unsalted butter, softened
1/2 cup brown sugar, packed
1 egg, separated
3 oz cream cheese, softened
1/4 cup granulated sugar
2 tsp lemon zest
1/2 tsp vanilla extract

Directions

Preheat the oven to 350 degrees F.

In a large bowl, stir together the graham cracker crumbs, flour and baking powder. In a medium bowl, beat together the butter with the brown sugar using an electric hand mixer. Add the egg white and beat until well combined. Add to the graham cracker crumbs and blend until just combined.

In a separate medium bowl, beat together the softened cream cheese with the granulated sugar, egg yolk, lemon zest and vanilla until well combined. Set aside.

Using a small ice cream scoop, scoop out the cookie dough and place on a nonstick or parchment lined baking sheet. (If you do not have an ice scoop, then measure out the dough into scoops of about 2 tablespoons.) Flatten slightly, pressing your thumb in the center of the ball to create a small bowl shape. Repeat with the remaining dough. Spoon the cream cheese into the indents in the cookies.

Bake until the filling is barely set and the cookies are lightly golden, 12 minutes. Allow to cool 5 minutes on the baking sheets before removing them and cooling completely on a wire
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Four-Cheese Vanilla Bean Cheesecake

Ingredients

1 3/4 cups graham cracker crumbs
3 tablespoons light brown sugar
4 tablespoons butter, melted
1 (8-ounce) container mascarpone cheese, softened to room temperature
1 (6-ounce) log goat cheese, softened to room temperature
1 cup ricotta cheese
1 (8-ounce) package cream cheese, softened to room temperature
1-1/4 cup sugar
1 teaspoons pure vanilla extract
4 eggs
1 vanilla bean cut open lengthwise and seeds scraped

Directions

Preheat oven to 350 degrees. Stir together the graham cracker crumbs, light brown sugar, and the melted butter. Wrap the outside of a 9-inch springform pan with at least 2 1/2-inch sides in heavy foil. Place the crumbs in the pan and press on the bottom and about halfway up the sides of the pan. Bake for 10 minutes, then set aside on a wire rack to cool.

Reduce heat to 325 degrees. Beat all four cheeses on medium speed with a paddle attachment until soft and creamy. With the mixer running, slowly add the sugar until incorporated, about 3-4 minutes. Beat in the vanilla extract. Beat in the eggs, one by one until all the yellow has disappeared. Beat in the vanilla bean seeds. Pour the batter into the crust.

Place the springform pan in a larger roasting pan where it can sit flat and has some space around it. Pour boiling water into the roasting pan to a depth of about halfway up the sides of the springform pan. (Be careful not to pour water higher than the foil.) Place in oven and bake for 1 hour and 20-30 minutes or until set in the middle and light golden brown. Turn off oven and crack the door open with a wooden spoon and let the cheesecake sit in oven for 30 minutes. Carefully remove from oven and remove the foil from the cheesecake pan and let cool on wire rack to room temperature. Run a knife around edges to loosen the sides. Refrigerate for at least 5 hours or overnight before cutting.
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Chocolate Grasshopper Cheesecake

Ingredients

Crust:
30 fudge mint cookies, crushed (about 1 3/4 cups)
2 tablespoons butter or margarine, melted

Filling:
4 oz semisweet baking chocolate
3 packages (8 oz each) cream cheese, softened
1 cup sugar
4 eggs
1/3 cup green crème de menthe liqueur

Topping and Garnish, if desired:
Sweetened whipped cream
Crème de menthe thin rectangular candies for garnish, unwrapped, cut in half diagonally

Directions

Heat oven to 300F.

Wrap foil around bottom and side of ungreased 9-inch springform pan.

In large bowl, mix crust ingredients with fork until crumbly. Press in bottom and 1 inch up side of pan. Bake 12 minutes. Cool 30 minutes.

In small microwavable bowl, microwave chocolate on High 45 to 60 seconds, stirring once halfway through microwaving, until melted. If necessary, continue to microwave on High in 15-second increments, stirring until smooth. Set aside.

In large bowl, beat cream cheese and sugar with electric mixer on medium speed, scraping bowl frequently, until smooth and creamy. Add eggs, one at a time, beating until smooth after each addition. Stir in liqueur. Pour filling evenly over crust.

Drop 8 to 10 tablespoonfuls melted chocolate randomly onto filling, allowing chocolate to sink into filling. With table knife or small spatula, cut through chocolate and filling to swirl for marbled design.

Bake 1 hour 10 minutes to 1 hour 20 minutes or until set 2 inches from edge of pan.

Remove from oven; run knife around side of cheesecake to loosen. Return to oven; turn oven off and open door slightly.

Cool cheesecake in oven 1 hour.

Remove from oven to cooling rack; cool at room temperature 1 hour. Refrigerate 3 hours.

To serve, remove side of pan.

Spoon whipped cream into decorating bag with large star tip; squeeze bag to pipe cream around top edge of cheesecake. Garnish with candies.
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Strawberry Cheesecake Salad

Serves about 10

Ingredients

12 oz. whipped topping
1 small package of cheesecake pudding (just the powder, don’t add the milk)
3 (6 oz) strawberry yogurts (I used Yoplait)
1 lb fresh strawberries, sliced
3 bananas, sliced (add just before serving or they brown)
miniature marshmallows (add just before serving)

Directions

Thaw whipped topping and in a large salad bowl stir together whipped topping, yogurts, and pudding powder.

Let this set up in the fridge for at least an hour before serving.

Wash and slice strawberries.

You can add strawberries to salad or wait to add them with sliced bananas and marshmallows just before serving.

Keep refrigerated.
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Strawberry shortcake cheesecake

Ingredients

Bottom crust

22 Golden Oreos Crushed
5 Tbsp Melted butter

Filling

4 8oz packages cream cheese
1 2/3 cups sugar
1/4 cup corn starch
1 Tbsp Pure Vanilla Extract
2 Large Eggs
3/4 Cup Heavy Whipping Cream
Jar of smuckers strawberry ice cream topping

Topping

12 Golden Oreos Crushed & divided into 2 bowls (one for plain Oreo topping, one for your strawberry ones)
1 1/2 Tsp Softened Butter
3 Tbsp from a small package of strawberry gelatin

Directions

Preheat oven to 350 degrees.

Line the outer perimeter of your pan with aluminum foil and generously apply butter to the inside to prevent sticking.

Crust – crush the Oreo’s & incorporate the butter, press into the bottom of your springform pan.

Filling – Place one 8-ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl.

Beat with an electric mixer on low until creamy, about 3 minutes, then beat in the remaining 3 packages of the cream cheese. Increase the mixer speed to high and beat in the remaining 1 1/3 cups of the sugar, then beat in the vanilla.

Blend in the eggs, one at a time, beating the batter well after each one.

Blend in heavy cream.

At this point mix the filling only until completely blended. Be careful not to overmix the batter.

Gently spoon 1/2 of the cheese filling on top of the prepared crust. spoon plops 1/2 the jar of strawberry topping here and there. Drag a butterknife through the strawberries to marblize the cheese/straberries. Spoon in the other half of the batter and the repeat the strawberry process on top. Bake for 1 hour or until there is only a slight jiggle when shook gently.

crumb topping – In a small bowl or the food processor, add the Oreo cookies and pulse into large crumbs. Add the softened butter and mix gently with a fork or your hands to make pea-sized pieces stick together. Scoop out 2 tablespoons of the mixture into a small bowl and set aside. Pour strawberry jello powder over the remaining crumbs and continue pinching the pieces together. Add more softened butter if needed for mixture to stick to the cake.
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Blueberry Cheesecake Ice Cream

Ingredients

2 cups whole milk
3 cups heavy cream
1 1/2 cups granulated sugar
4 egg yolks
8 oz. cream cheese
6 cups blueberries, fresh or frozen (thawed)

Directions

Whisk the egg yolks with the sugar. In a saucepan set on medium heat, bring the milk and the cream to boiling point, slowly pour a small amount on the egg yolks to temper. Pour the remaining over the yolks and sugar.

Stir well then pour back in the saucepan and cook over medium low heat until the cream thickens and coats the back of a wooden spoon.

Remove from the heat and whisk in the cream cheese until completely melted and incorporated.

Cool to room temperature then cover and refrigerate until cold.

Process in an ice cream maker until it has reached soft-serve stage and almost doubled in size.

Mash blueberries lightly, then mix in with ice cream and place in the freezer to harden, which will take about 2 hours.

Serve in bowls or ice cream cones and enjoy!

Makes about 2 1/2 quarts
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