Tag Archives: cheesecake

Chocolate Chip Cookie Cheesecake

Ingredients

3 (8-ounce) packages cream cheese, softened
3 eggs
3/4 cup sugar
1 teaspoon vanilla extract
2 (16.5-ounce) rolls refrigerator chocolate chip cookie dough (keep refrigerated until needed)

Instructions

Preheat oven to 350 degrees F.

In a large bowl, beat together cream cheese, eggs, sugar, and vanilla extract until well mixed; set aside.

Slice cookie dough rolls into 1/4-inch slices. Arrange slices from one roll on bottom of a greased 9- x 13-inch glass baking dish; press together so there are no holes in dough. Spoon cream cheese mixture evenly over dough; top with remaining slices of cookie dough.

Bake 45 to 50 minutes, or until golden and center is slightly firm.

Remove from oven, let cool, then refrigerate. Cut into slices when well chilled.

If desired top with ice cream or whipped cream.
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Peaches and Cream Cheesecake Crumble

12 servings

Fresh peaches (you can use frozen, too), cream cheese and sugar cookie mix make this stellar new dessert oh-so-easy to make and even better to eat.

Ingredients

1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
1/2 cup butter, melted
1 package (8 oz) cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
6 fresh peaches, peeled, pitted and cut into 1/2-inch slices (about 6 cups)
1 teaspoon ground cinnamon

Directions

Heat oven to 350F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray.

In large bowl, stir together cookie mix and melted butter until crumbly. Set aside.

In small bowl, beat cream cheese, 1/4 cup of the sugar and the vanilla until smooth. Set aside.

In large bowl, toss peaches with remaining 1/4 cup sugar and the cinnamon. Distribute peaches evenly in baking dish. Spoon tablespoonfuls cream cheese mixture randomly over peaches. Sprinkle with cookie mixture.

Bake 30 to 35 minutes or until crumble topping is golden brown. Serve warm. Cover and refrigerate any remaining cobbler.
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The Famous Woolworth Ice Box Cheesecake

1 (3 ounce) package lemon Jell-O
1 cup boiling water
8 ounces cream cheese
1 cup granulated sugar
5 tablespoons lemon juice
1 can Carnation Evaporated milk, well chilled
Graham crackers, crushed

Dissolve Jell-O in boiling water. Cool until slightly thickened.

Beat cream cheese, sugar and lemon juice with mixer until smooth. Add thickened Jell-O and beat well.

In a separate bowl, beat the Carnation milk until fluffy. Add cream cheese/Jell-O mixture and beat well with mixer.

Line bottom of 9 x 13-pan with crushed Graham crackers.

Spread filling over and top with more crushed Graham crackers. Chill.
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Lemon Ricotta Cheesecake

Ingredients:

Crust:

1-1/2 cups crushed vanilla wafers (about 45 wafers)
1/4 cup butter, melted
1 teaspoon grated lemon zest

Filling:

2 pounds fresh, whole-milk ricotta cheese
2/3 cup white sugar
1/3 cup all-purpose flour
6 eggs
1/4 teaspoon ground cinnamon
2 teaspoons grated lemon zest
2 teaspoons vanilla extract
1/8 teaspoon salt

Directions:

In a small bowl, combine wafer crumbs, butter and lemon peel. Press onto the bottom of a greased 9 1/2-in. springform pan. Bake at 325 F for 12-14 minutes or until lightly browned. Cool.

Meanwhile, in a large mixing bowl, stir ricotta with a rubber spatula until it reaches an extremely smooth consistency. Add the sugar and flour into the ricotta, mixing thoroughly.

Stir in the eggs 1 at a time. Next add in the vanilla, cinnamon, lemon zest, and salt. Mix well. Pour batter into crust.

Bake in the center of the oven for about 75 to 90 minutes at 300 F, until the cake is a light golden color. When it’s ready, the center should be fairly firm, and the point of a sharp knife inserted in the center will come out clean.

Cool cake on a wire rack. Cover, and chill till serving time.

Lemon Ricotta Cheesecake

Ingredients

1-1/2 cups crushed vanilla wafers (about 45 wafers)
1/4 cup butter, melted
1 teaspoon grated lemon zest
2 pounds fresh, whole-milk ricotta cheese
2/3 cup white sugar
1/3 cup all-purpose flour
6 eggs
1/4 teaspoon ground cinnamon
2 teaspoons grated lemon zest
2 teaspoons vanilla extract
1/8 teaspoon salt

Preparation

In a small bowl, combine wafer crumbs, butter and lemon peel. Press onto the bottom of a greased 9 1/2-in. springform pan. Bake at 325 F for 12-14 minutes or until lightly browned. Cool.

Meanwhile, in a large mixing bowl, stir ricotta with a rubber spatula until it reaches an extremely smooth consistency. Add the sugar and flour into the ricotta, mixing thoroughly.

Stir in the eggs 1 at a time. Next add in the vanilla, cinnamon, lemon zest, and salt. Mix well. Pour batter into crust.

Bake in the center of the oven for about 75 to 90 minutes at 300 F, until the cake is a light golden color. When it’s ready, the center should be fairly firm, and the point of a sharp knife inserted in the center will come out clean.

Cool cake on a wire rack. Cover, and chill till serving time.

Three-Ingredient Japanese Cotton Cheesecake

Serves 6

Necessary Equipment:

15cm (6inch) round cake pan
Electric mixer

Ingredients:

3 eggs
120g (4.3oz.) white chocolate
120g (4.3oz.) cream cheese *softened

Directions:

1. Preheat the oven to 170C (338F). Separate the eggs. Place the whites in a large bowl and keep them in the refrigerator in preparation for the meringue.

2. Break the chocolate into pieces and place it in a large bowl. Melt the chocolate in a double boiler over hot water (60C/140F). Add the cream cheese and melt them together. Remove the bowl from the double boiler, add the egg yolks, and mix well.

3. In a large bowl, whip egg whites with an electric mixer until firm peaks form (to make a meringue). *If it’s thick enough, you can turn the bowl upside down without it sliding out.

4. Add 1/3 of the meringue into the cream cheese batter and blend well with a spatula. Then add the rest of the meringue 1/2 at a time and mix well.

5. Rub some oil/butter on parchment paper to prevent cracking. Line the round cake pan with the parchment paper. Pour the batter into the pan and drop the pan lightly on the counter to raise the air bubbles out of the batter

6. Place the cake pan on a baking sheet. Pour some hot water into the baking sheet. Bake at 170C (338F) for 15 minutes, 160C (320F) for 15 minutes, then stop the heat and bake with the remaining heat for 15 minutes.

7. When it is done, place the cake pan on a wire rack to cool completely. Brush with apricot jam syrup, add whipped cream and/or dust with powdered sugar if desired.

8. Serve immediately or chill in the fridge before serving! Cake will slightly harden in the fridge, so leave at room temperature for a few minutes before you serve.

Caramel Apple Strudel Cheeecakes

Ingredients

Crust

1 1/3 cups graham cracker crumbs (I like Honeymaid)
2 1/2 T. sugar
6 T. salted butter, melted

Streusel Topping

1/2 cup flour
1/4 cup quick cooking oats
1/4 cup + 2 Tbsp light-brown sugar
1/4 tsp ground cinnamon
1/8 tsp salt
1/4 cup butter, partially melted in microwave

Cheesecake Filling

16 ounces cream cheese, softened
2/3 cup sugar
2 eggs
1/4 cup sour cream
1 tsp vanilla extract
1 lb apples, peeled, cored and finely chopped* (I used Gingergold)

Topping

Salted caramel sauce, homemade or jarred

Instructions

Crust:

Preheat oven to 325 degrees. Line 18 muffin cups with liners.

In a mixing bowl, combine melted butter, graham cracker crumbs and sugar.

Divide mixture into liners and press down firmly to form little crusts.

Bake 5 minutes and cool.

Streusel:

To the melted butter, stir in flour, oats, brown sugar, cinnamon and salt. Stir until clumps form and park in the fridge while you make the filling.

Filling:

Beat cream cheese with sugar until smooth.

Add eggs until smooth.

Add sour cream and vanilla.

Assemble

Pour cheesecake batter evenly over the mini crusts.

Top with chopped apples evenly.

Sprinkle on streusel topping.

Bake about 25 mins.

Cool and chill in fridge a few hours.

Top with caramel

Chocolate Cheesecake Brownies

Ingredients

Brownie layer:

½ cup butter
1 cup brown sugar
½ cup baking cocoa
2 eggs
1 teaspoon vanilla
¾ cup all purpose flour
½ teaspoon salt
½ teaspoon baking powder

Cheesecake layer:

2 oz unsweetened chocolate
2.5 oz semisweet chocolate
8 ounces very soft cream cheese
1 egg
¼ cup granulated sugar
1 teaspoon vanilla
¼ teaspoon salt

Instructions

Preheat oven to 350 F. Butter or spray a 9×9 baking pan.

Melt the butter and using a wooden spoon, mix in the brown sugar and cocoa. Add eggs, one at a time, mixing well. Add vanilla and mix to combine.

In another bowl, whisk together flour, salt and baking powder. Combine with butter mixture, and spread evenly in the baking dish. Set aside.

Melt the chocolate in the microwave. Place cream cheese, egg, sugar, vanilla and salt in a food processor and process until smooth. Add melted chocolate and process to combine.

Spread cheesecake mixture evenly over the brownie layer. Bake in preheated oven for about 40-45 minutes. Test with a toothpick – at most you should only get a few moist crumbs. Cool completely before cutting.

Store in a sealed container, preferably in the refrigerator. Excellent cold or at room temperature!

Lemon Ricotta Cheesecake

Ingredients:

Crust:

1-1/2 cups crushed vanilla wafers (about 45 wafers)
1/4 cup butter, melted
1 teaspoon grated lemon zest

Filling:

2 pounds fresh, whole-milk ricotta cheese
2/3 cup white sugar
1/3 cup all-purpose flour
6 eggs
1/4 teaspoon ground cinnamon
2 teaspoons grated lemon zest
2 teaspoons vanilla extract
1/8 teaspoon salt

Directions:

In a small bowl, combine wafer crumbs, butter and lemon peel. Press onto the bottom of a greased 9 1/2-in. springform pan. Bake at 325 F for 12-14 minutes or until lightly browned. Cool.

Meanwhile, in a large mixing bowl, stir ricotta with a rubber spatula until it reaches an extremely smooth consistency. Add the sugar and flour into the ricotta, mixing thoroughly.

Stir in the eggs 1 at a time. Next add in the vanilla, cinnamon, lemon zest, and salt. Mix well. Pour batter into crust.

Bake in the center of the oven for about 75 to 90 minutes at 300 F, until the cake is a light golden color. When it’s ready, the center should be fairly firm, and the point of a sharp knife inserted in the center will come out clean.

Cool cake on a wire rack. Cover, and chill till serving time.

Cheesecake Pumpkin Pie

2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract…
2 eggs
1 (9 inch) graham cracker crust or regular pie crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg

Preheat oven to 325 degrees. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.

Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.

Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Top with whipped cream if desired.