Archive for the ‘Cheesecakes’ Category

Cheesecake of the Month – January 2020!

January 14, 2020

Here’s a recipe that was forwarded to me by a friend (thank you Martha!) that I fell in love with immediately.  Delicious and super easy!

Pecan Butter Tart Cheesecake

Ingredients
1 cup of flour
1 cup of rolled oats (not instant)
1/4 cup of packed brown sugar
1/2 cup of butter, melted
1 cup pecan pieces
2 packages (8-ounces each) of cream cheese, softened
1/2 cup of packed brown sugar
1/4 cup of maple syrup
1/2 cup of sour cream
2 teaspoons of vanilla extract
2 large eggs
1 large egg yolk
1/2 cup lightly toasted pecan peices

Directions
1.  Preheat the oven to 350 degrees F.  For the crust, combine the flour, oats, and brown sugar.  Add the melted butter and stir together until the mixture is crumbly.  Press onto the bottom and up the sides of your pan (9″ springform) and bake for about 12 minutes.  Remove from the oven and cool on a rack.

2.  Lower the oven temperature to 300 degrees F.  For the filling, beat the cream cheese with electric beaters on high until fluffy.  Add the brown sugar and beat well until the sugar is dissolved/incorporated (scrape down the sides of the bowl as necessary).  Then, add the maple syrup and beat.  Finally, add the sour cream and vanilla and beat again until smooth.

3.  You will then add your eggs and egg yolk (one at a time) and beat on a low speed after each addition.  Stir in the pecans by hand and then pour this mixture over the crust.

4.  Bake for about one hour (or until the cheesecake is set on the outer edge but jiggles in the center).  Remove the cheesecake from the oven and cool on a wire rack until it is cooled to room temperature.

5.  Chill until ready to serve.

6.  Garnish with pecan pieces.

 

Cheesecake of the Month – December 2019!

December 15, 2019

With the Christmas holiday just ten days away, here is a festive idea to help brighten up that holiday gathering!

Santa Cheesecake Bites

Ingredients
1 plain cheesecake (homemade or store-bought)
1-1/2 cups of whipped cream
Strawberries, with the tops (stem end) sliced off

Create any standard “plain” cheesecake (or any flavor that will be complemented by a strawberry flavor).  You can use a store-purchased cheesecake if you don’t wish to go to the trouble of making your own.

Use a round biscuit cutter to “punch” holes out of the cheesecake (you should be able to get 8-12 cheesecake bites depending on the size of the cheesecake as well as the size of the biscuit cutter) creating round “bites.”

Pipe a small layer of whipped cream onto the top of each cheesecake bite.

Top this whipped cream layer with a strawberry (sliced side down).

Pipe a small dot of whipped cream on the top of the strawberry and serve (mini-Santa cheesecake bites).  Ho!  Ho!  Ho!

Cheesecake of the Month – November 2019!

November 14, 2019

Are you tired of pumpkin or pecan pie with your Thanksgiving Day meal?  Are you looking for that perfect alternative dessert?  Then give this one a try.  It is sure to please.

Chocolate-Cranberry Cheesecake

Ingredients
1 can (8-ounce) of jellied cranberry sauce
1/4 cup of semi-sweet chocolate pieces
3/4 cup of graham cracker crumbs
3/4 cup of ground gingersnap cookies
3 Tablespoons of sugar
2 Tablespoons of flour
6 Tablespoons of butter, melted
2 packages (8-ounces each) of cream cheese, softened
1 cup of powdered sugar
2 eggs
1 teaspoon of vanilla

Garnish
Chocolate curls
Sugar-coated cranberries

Directions

  1. Preheat your oven to 350 degrees F.  In a small saucepan, combine the cranberry sauce and chocolate.  Cook and stir over medium-low heat until melted.
  2. In a medium bowl, combine the graham cracker crumbs, crushed gingersnap cookies, sugar, and flour.  Stir in the melted butter and combine.  Press the mixture onto the bottom and up the sides of an 8″ springform pan.
  3. In a large bowl, combine the cream cheese and powdered sugar.  Beat with a mixer on medium speed until smooth.  Add the eggs and vanilla; beat on low speed just until combined (do not overbeat).  Set aside 3/4 cup of the mixture.
  4. Spread the remaining cream cheese mixture into your crust-lined pan.  Spread the cranberry mixture over the top and top with the reserved cream cheese mixture.  Gently swirl a narrow metal spatula through the layers to “marble.”
  5. Place your pan in a shallow baking pan.  Bake for about 45 minutes, or until the center appears nearly set when gently shaken.
  6. Cool on a wire rack for 15 minutes.  Loosen the crust; then cool an additional 30 minutes  Remove the sides of the pan and refrigerate.
  7. Before serving, garnish with chocolate curls and candied/sugar-coated cranberries (if desired).

Cheesecake of the Month — October 2019!

October 15, 2019

I am a huge fan of Bananas Foster as a dessert and while I already have posted a recipe for a Bananas Foster Cheesecake, I found another recipe that calls for caramelized bananas . . . oh joy!

Chocolate-Wrapped Banana Cheesecake

Ingredients
2 cups of graham cracker crumbs
1 cup of finely chopped dry-roasted peanuts
1/2 cup of sugar
1/2 cup of butter, melted
3 medium-size ripe bananas
2 teaspoons of lemon juice
2 packages (8-ounces each) of cream cheese, softened
1 cup of sugar
1 cup of mascarpone cheese
4 large eggs
1 Tablespoon of vanilla extract
1 cup of milk chocolate morsels
1 Tablespoon of butter
Caramelized bananas

Directions

  1. Stir together the graham cracker crumbs, peanuts, 1/2 cup of sugar, and 1/2 cup of butter.  Press this mixture onto the bottom and up the sides of your 9″ springform pan.  Bake at 375 degrees F for 10-12 minutes.  Cool on a wire rack.
  2. Mash your bananas with a fork; stir in the lemon juice until blended.  Beat the cream cheese and 1 cup of sugar at medium speed with an electric mixer until light and fluffy.  Add the mascarpone cheese, beating until smooth.  Add the eggs, one at a time, beating well after each addition.  Stir in the banana and vanilla.  Pour the mixture into your prepared crust.
  3. Bake at 325 degrees F for 1 hour (the center will be slightly soft).  Remove from the oven and gently run a knife around the pan’s edge.  Cool on a wire rack before moving to the refrigerator to chill fro at least 8 hours.
  4. Microwave the chocolate and butter in a 1-quart microwave-safe bowl at high for sixty seconds; stir until smooth then let stand for 30 minutes.
  5. Release the sides of your pan; spread 3/4 of the melted chocolate mixture around the sides of the cheesecake.  Arrange caramelized bananas on the top and drizzle with the remaining chocolate.

Caramelized Bananas

Ingredients
4 medium bananas
1/2 cup of firmly packed light brown sugar
1/4 cup of butter

Directions

  1.   Cut bananas diagonally into 1/3-inch-thick slices.
  2.   Cook the brown sugar and butter over high heat in a small skillet, stirring constantly (5 minutes or until thickened).  Remove from the heat and stir in the bananas.  Cool.

Cheesecake of the Month – September 2019!

September 14, 2019

Here is another low-fat recipe for an orange-flavored cheesecake (and it has a gingersnap crust, and Grand Marnier – woot).  Enjoy!

Low-fat Orange-Glazed Cheesecake with Gingersnap Crust

Ingredients
1 cup of gingersnap cookie crumbs
2 Tablespoons of sugar
1 Tablespoon of butter, melted
2 packages (8-ounces each) fat-free cream cheese, softened
2 packages (8-ounces each) 1/3 less fat cream cheese, softened
1 container (8-ounce) reduced-fat sour cream
1/4 cup of flour
1-1/2 cups of sugar
1/4 cup of thawed orange juice concentrate, undiluted
1 Tablespoon of Grand Marnier or other orange liqueur or orange juice concentrate
2 teaspoons of vanilla extract
3 large eggs
2 large egg whites
1/2 cup of orange marmalade
1 Tablespoon of Grand Marnier or other orange liqueur or orange juice concentrate
1 orange, peeled and sliced

Directions

  1. Combine the first three ingredients; toss with a fork until moist.  Press onto the bottom and up the sides of a 9″ springform pan.  Bake at 325 degrees F for 5 minutes.
  2. Beat cheeses and sour cream in a large bowl at high speed with an electric mixer until smooth.  Add the flour, sugar, and next 3 ingredients and beat well.  Add the eggs and the egg whites, one at a time, beating well after each addition.
  3. Pour the cheese mixture into the crust-lined pan and bake at 325 degrees F for 1 hour and 10 minutes, or until almost set.  (The cheesecake is done when the center barely moves when the pan is touched.)  Remove the cheesecake from the oven; gently run a knife around the edge of the cheesecake.  Cool to room temperature.  Refrigerate for at least 8 hours.
  4. To prepare the topping, combine the marmalade and liqueur.  Spread half of this mixture over the top of the cheesecake.  Cut the orange slices in half and arrange over the cheesecake.  Spread the remaining marmalade mixture over the top of the orange slices.  Cover and chill until you are ready to serve.

Cheesecake of the Month – August 2019!

August 15, 2019

Any recipe that include alcohol in its list of ingredients is an automatic “win” in my book (and I have found them all, or so I think).   Here is one that I have not yet tried, but will get around to testing one of these days. Enjoy!

Crème de Cassis Cheesecake

Ingredients
1 cup of vanilla wafer of butter cookie crumbs
2 Tablespoons of sugar
1 square (2-ounce) of white chocolate, grated
1/4 cup of butter, melted
2 packages (8-ounce each) cream cheese, softened
3/4 cup of sugar
2 Tablespoons of crème de cassis
1/8 teaspoon of salt
2 large eggs
1 square (2-ounce) white chocolate, finely chopped
1 container (8-ounce) of sour cream
2 Tablespoons of sugar
1/2 teaspoon of almond extract
Garnish: white chocolate shavings

Directions

  1. Combine the first four ingredients; press onto the bottom and up the sides of a 7″ springform pan.  Chill.
  2. Beat cream cheese and 3/4 cup of sugar at high speed with an electric mixer until light and fluffy.  Add crème de cassis and salt; mix well.  Add eggs, one at a time, beating just until blended after each addition.   Fold in the chopped chocolate and pour the batter. over your prepared crust.
  3. Place your springform pan on a baking sheet and bake at 350 degrees for 50-55 minutes or until the center is almost set (the center will be soft, but will firm up as it chills).  Cool for 10 minutes.
  4. Combine the sour cream, 2 Tablespoons of sugar, and almond extract.  Spread over the cheesecake and bake at 350 degrees F for an additional 10 minutes.  Cool on a wire rack.  Refrigerate the cheesecake for at least 8 hours.

Cheesecake of the Month – July 2019!

July 15, 2019

Looking for that “healthier” option when it comes to desserts?  Here is a much-reduced calorie cheesecake that is sure to please.

Fresh ‘n Healthy Lemon-Berry Cheesecake

Ingredients
3/4 cup of crushed gingersnap cookies
3 Tablespoons of quick-cooking oats, uncooked
2 Tablespoons of butter, melted
1 container (16-ounce) 1% low-fat cottage cheese
1 package (8-ounce) 1/3 less fat cream cheese, softened
2/3 cup of sugar
3 Tablespoons of flour
1 teaspoon of grated lemon peel
2 Tablespoons of fresh lemon juice
2 large eggs
1 large egg white
1 teaspoon of vanilla extract
2 cups of raspberries

Directions

  1. Placed the crushed gingersnap cookies, oats, and butter in a food processor; process until blended.  Press onto the bottom and up the sides of a 7″ springform pan.  Bake at 350 degrees F for 6 minutes.  Remove from the oven and cool completely.
  2. Reduce the oven temperature to 325 degrees F.  Combine the cottage cheese and cream cheese in a food processor; process 2 minutes or until smooth.  Add sugar and the next six ingredients; process 1 minute or just until blended.  Pour the cheese mixture over your prepared crust.
  3. Bake at 325 degrees for 1 hour and 5 minutes or until the center is almost set (the center will be soft, but will firm up as it chills).  Turn off the oven and leave the cheesecake in the oven for an additional 30 minutes.  Remove the cheesecake from the oven and gently run a knife around the edge of the cheesecake to loosen the pan.  Cool to room temperature on a wire rack before covering and chilling for at least 8 hours.
  4. Unmold the cheesecake onto your serving dish and serve with raspberries.

Cheesecake of the Month – June 2019!

June 15, 2019

As the Rupert Holmes song goes . . . yes, I like piña coladas . . . what better time to try this tropical pleaser than during the grueling heat of summer.  Enjoy!

Piña Colada Cheesecake

Ingredients
6 Tablespoons of butter, melted
1-3/4 cups of graham cracker crumbs
3/4 cup of chopped pecans
1 Tablespoon of sugar
3 packages (8-ounces each) of cream cheese, softened
1/2 cup of sugar
5 large eggs
1 can (8-ounce) crushed pineapple, drained
1 cup of cream of coconut
1 container (8-ounce) sour cream
1/3 cup of light rum
4 teaspoons of coconut extract
Glaze
Whipped cream
Coconut, toasted

Directions

1. Stir together the first four ingredients and press onto the bottom and up the sides of your 10″ springform pan.

2. Beat the cream cheese and 1/2 cup of sugar a medium speed with an electric mixer for about 3 minutes, or until fluffy.  Add the eggs, one at a time, beating well after each addition.  Add the pineapple and the next four ingredients, beating until blended.  Pour the mixture into your crust-lined pan.

3.  Bake at 325 degrees F for 1 hour and 15 minutes or until the center is almost set.  Cool on a wire rack.  Spread the glaze over the top of the cheesecake.  Cover and chill at least 8 hours before serving.

Glaze ingredients
1 Tablespoon of corn starch
1 Tablespoon of water
1 can (8-ounce) of crushed pineapple, drained
1/4 cup of sugar
2 Tablespoons of lemon juice

Directions
1. Stir together the corn starch and 1 Tablespoon of water until smooth.  Combine the corn starch mixture, crushed pineapple, 1/4 cup of sugar, and lemon juice in a saucepan over medium heat; cook, stirring constantly, for 5 minutes or until the mixture is thickened and bubbly.   Remove from heat and cool completely.

Cheesecake of the Month – May 2019!

May 14, 2019

This month’s recipe features lingonberries which are small, red berries that taste similar to cranberries but are not quite as tart.  My first exposure to lingonberries was on a visit to see my Aunt and Uncle in Green Bay, Wisconsin . . . the visit included a trip up to Door County where we dined at the Al Johnson’s Swedish Restaurant & Butik.  In addition to the entertainment of the roof-grazing goats, the food was positively fantastic — especially the Swedish pancakes with the lingonberries.  Yum!

Lingonberry Cheesecake

Ingredients
1-1/4 cups of graham cracker crumbs
1/2 cup of finely chopped hazelnuts (filberts)
1/3 cup of butter, melted
3 packages (8-ounces each) cream cheese, softened
3/4 cup of sugar
1-1/2 teaspoons of vanilla
1/2 teaspoon of ground cardamom
3 eggs, slightly beaten
1 jar (14 to 14-1/2 ounces) of lingonberries

Directions

  1. Preheat the oven to 350 degrees F.  In a medium bowl, combine the graham cracker crumbs and hazelnuts.  Stir in the melted butter and combine.  Press this mixture onto the bottom and up the sides of your 9″ springform pan.  Bake for 10 minutes and cool on a wire rack.
  2. Meanwhile, in a large bowl, combine the cream cheese, sugar, vanilla, and cardamom.  Beat with an electric mixer on medium speed until smooth.  Stir in the eggs until just combined.
  3. In a small saucepan, heat the lingonberries over low heat until softened, stirring occasionally.  Drain the lingonberries through a sieve, reserving the syrup and the berries.  Cover and chill the syrup until you are ready to serve.  Stir the berries into the cream cheese mixture.  Pour the mixture into your crust-lined pan.
  4. Place your springform pan into a shallow baking pan.  Bake for 40-45 minutes, or until the 2-1/2 inches around the edge appears set when gently shaken.
  5. Cool on a wire rack for 15 minutes.  Loosen the sides of the pan and cool for an additional 30 minutes.  Refrigerate.
  6. To serve, stir the berry syrup and spoon over the cheesecake.

Cheesecake of the Month – April 2019!

April 15, 2019

Here is yet another cheesecake recipe for the chocolate-lovers of the world!

Chocolate Cookie Cheesecake

Ingredients
2 cups of cream-filled chocolate sandwich cookie crumbs (about 20 cookies)
2 Tablespoons of butter, melted
1/4 cup of packed brown sugar
4 (8-ounces each) packages of cream cheese, softened
1-1/4 cups of sugar
1/3 cup of whipping cream
2 Tablespoons of flour
1 teaspoon of vanilla extract
4 large eggs
2 cups of coarsely crumbled cream-filled chocolate sandwich cookies (about 14 cookies)
1 (16-ounce) container of sour cream
1/4 cup of sugar
1 teaspoon of vanilla extract
1/2 cup of whipping cream
1-1/4 cups of semi-sweet chocolate chips
1 teaspoon of vanilla extract
Garnish: additional cream-filled chocolate sandwich cookies, coarsely crumbled

Directions
1.  Combine the first three ingredients in a medium bowl; press this mixture onto the bottom (and up the sides) of a 10″ springform pan.  Bake at 325 degrees for  12 minutes and set aside.

2.  Beat the cream cheese at medium speed with an electric mixer until creamy.  Gradually add the 1-1/4 cup of sugar beating well.  Add the 1/3 cup of whipping cream, flour, and 1 teaspoon of vanilla and beat well.  Add the eggs, one at a time, beating after each addition.

3.  Pour 3-1/2 cups of the batter into your prepared crust.  Top with 2 cups of your crumbled cookies; then pour the remaining batter over the top of the cookies.  Bake at 325 degrees for 1 hour and 15 minutes.

4.  Combine the sour cream, 1/4 cup of sugar, and 1 teaspoon of vanilla; spread over the top of the cheesecake.  Bake at 325 degrees for an additional 7 minutes.  Turn off the oven and leave the cheesecake inside for an additional 45 minutes.  Remove the cheesecake from the oven and cool completely on a wire rack.  Cover and chill for 8 hours.  Gently run a knife around the edge of the springform pan to release the sides of the pan and remove the pan.

5.  Combine the 1/2 cup of whipping cream and semi-sweet chocolate chips in a saucepan; stir over low heat until melted.  Stir in 1 teaspoon of vanilla.  Remove from the heat and carefully spread over the cheesecake (allow some to drip down the sides).  Store the cheesecake in the refrigerator.  Garnish if you wish.

Source: Southern Living Little Book of Cheesecakes, p. 42.