Mini Cherry Cheesecakes
16 oz. cream cheese
2 eggs
3/4 cup sugar
1/2 tsp. vanilla
vanilla wafers
21-oz. can cherry pie filling
1 tsp. almond extract
Mix cream cheese, eggs, sugar and vanilla until creamy and fluffy. Place a wafer in a cupcake liner and put in muffin tin. Put 1 Tbsp. batter on each wafer. Bake for 12 minutes at 350 ºF. Let cool. Blend almond extract and pie filling; place spoonful of pie filling on top of each cake. Chill thoroughly before serving.
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Mint Chocolate Chip Cheesecake
Crust:
1-1/2 cups finely crushed grasshopper cookies*
2-3 Tbsp. melted butter
Filling:
24 oz. cream cheese, softened
1 can sweetened condensed milk
3 eggs
1/2 tsp. peppermint extract
1/4 tsp. green food coloring
1 cup mini chocolate chips, divided
1 tsp. flour
Combine crushed cookies and butter; press into 9" springform pan. Beat cream cheese until fluffy. Add condensed milk and eggs, beating well after each addition. Add extract and food coloring. In small bowl, toss 1/2 cup chocolate chips with flour; fold into cream cheese mixture. pour into prepared pan; top with additional 1/2 cup chocolate chips. Bake in preheated 300ºF for 1 hour or until cake springs back when lightly touched. Cool completely at room temperature, then chill thoroughly before serving.
NOTE: Can substitute 1 sleeve of Girl Scout Thin Mint cookies for the grasshopper cookies if desired.
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Mocha Chocolate Chip Cheesecake
2-1/4 cups graham cracker crumbs
2-1/3 cups butter, melted and cooled to room temperature
4 tsp. instant coffee
16 oz. cream cheese, softened
2 cups heavy cream, whipped
12 oz. semisweet miniature chocolate chips
1/2 cup milk
1 each envelope unflavored gelatin
14 oz. sweetened condensed milk
1 cup semisweet miniature chocolate chips
In large bowl, combine graham cracker crumbs, 1 cup chocolate chips and butter, mix well. Pat firmly into 9" springform pan, covering bottom and 2-1/2" up sides. Set aside. In small saucepan, combine milk and instant coffee, sprinkle gelatin on top. Set aside for 1 minute. Cook over low heat, stirring constantly until gelatin and coffee dissolve. Set aside. In large bowl, beat cream cheese until creamy. Beat in sweetened condensed milk and gelatin mixture. Fold in whipped cream and remaining 1 cup chocolate chips. Pour into prepared pan. Chill until firm (about 2 hours). Run knife around edge of cake to separate from pan, remove rim.
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New York Cheesecake
from Jane
1 cup graham cracker crumbs
3 Tbsp. sugar
3 Tbsp. butter or margarine, melted
40 oz. cream cheese, softened
1 cup sugar
3 Tbsp. flour
1 Tbsp. vanilla
3 eggs
1 cup sour cream
21 oz. cherry pie filling
Mix crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9" springform pan. Bake at 350ºF for 10 minutes if using a silver springform pan. (Bake at 325ºF for 10 minutes is using a dark nonstick springform pan.) Beat cream cheese, 1 cup sugar, flour and vanilla in large bowl 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. Blend in sour cream. Pour over crust. Bake at 350ºF for 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set if using a silver springform pan. (Bake at 325ºF for 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set if using a dark nonstick pan.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with pie filling.
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New York Cheesecake #2
from Mom’s Big Book of Baking
Crust:
1-1/3 cups graham cracker crumbs (about 20 whole graham crackers)
5 Tbsp. butter, melted
2 Tbsp. sugar
pinch of salt
Filling:
32 oz. cream cheese, softened
1-1/4 cups sugar
2 Tbsp. flour
4 large eggs, at room temperature
1 tsp. grated lemon zest
1 tsp. vanilla
Preheat oven to 500ºF. Coat inside of 9” springform pan with cooking spray. Combine graham cracker crumbs, melted butter, sugar and salt in medium mixing bowl and stir until all crumbs are moistened. Press mixture evenly across bottom and 1” up sides of pan, packing tightly with your fingertips. Set aside. Combine softened cream cheese, sugar and flour in large bowl and beat with electric mixer on high speed until very smooth, scraping down sides of bowl once or twice as necessary. Add eggs, one at a time and mix on low speed until combined, scraping down sides of bowl after each addition. Stir in lemon zest and vanilla. Place prepared pan on baking sheet and pour in filling. Place in oven and bake 10 minutes. Without opening oven door, reduce oven temperature to 200ºF. and continue to bake until perimeter is set but center is still a little jiggly, about 70 minutes. As soon as cheesecake is out of the oven, run a sharp paring knife around edge of pan to separate cheesecake from sides of pan. Set on wire rack and let cool completely. Wrap in plastic and refrigerate at least 6 hours or overnight before unmolding and serving. Cheesecake will keep, wrapped in plastic and refrigerated, up to 1 week.
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Northwest Cheesecake Supreme
1 cup graham cracker crumbs
3 Tbsp. margarine, melted
1 cup sugar
4 large eggs
1 Tbsp. vanilla
3 Tbsp. sugar
32 oz. cream cheese, softened
3 Tbsp. unbleached all-purpose flour
1 cup sour cream
21 oz. cherry pie filling
Combine crumbs, sugar and margarine, press onto bottom of 9" springform pan. Bake at 325ºF. for 10 minutes. Combine cream cheese, sugar and flour, 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; pour over crust. Bake at 450ºF. for 10 minutes. Reduce temperature to 250ºF.; continue baking for 1 hour. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top with pie filling just before serving.
VARIATION: Substitute 1-1/2 cups finely chopped nuts and 2 tsp. sugar for graham cracker crumbs and sugar.
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Nuts & Berries Cheesecake
Crust:
4 Tbsp. unsalted butter, melted
1 package graham crackers
1/4 cup cocoa powder
1/4 cup sugar
Filling:
32 oz. cream cheese, softened
3/4 cup sugar
4 eggs
1/2 cup sour cream
1 tsp. vanilla
3 Tbsp. Frangelico
4 Tbsp. Chambord
3 drops red food coloring, optional
Process graham crackers into crumbs. Add rest of ingredients onto bottom and sides of a greased 9" springform pan. Preheat oven to 350ºF. Beat cream cheese and sugar until smooth. Add eggs one at a time, beating well after each. Add sour cream and vanilla. Separate batter into 2 equal parts. Add Frangelico to one part. Blend Chambord and food coloring into remaining part. Pour Frangelico batter over crust and bake 30 minutes. Reduce oven temperature to 325ºF. Carefully spoon Chambord batter over Frangelico layer. Continue baking another 40 minutes. Turn off oven and prop open oven door. Remove cheesecake when oven has cooled. Loosen cake from rim of pan. Chill overnight before serving.
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Nutty Cheesecake Squares
2 cups flour
1 cup finely chopped walnuts
2/3 cup packed brown sugar
1/2 tsp. salt
2/3 cup butter
Filling:
16 oz. cream cheese, softened
1/2 cup sugar
2 eggs
1/4 cup milk
1 tsp. vanilla
Combine flour, walnuts, brown sugar and salt; cut in butter until mixture resembles coarse crumbs. Set half aside; press remaining crumb mixture onto bottom of greased 13x9" baking pan. Bake at 350ºF for 10-15 minutes or until lightly browned. Beat filling ingredients until smooth; pour over crust. Sprinkle with reserved crumb mixture. Bake 20-25 minutes or until a knife inserted near the center comes out clean. Cool completely. Store in refrigerator. Serves 16-20.
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Olive Garden Rapsberry Mousse Cheesecake
Raspberry Mousse:
1-1/2 tsp. gelatin
1-1/2 Tbsp. cold water
1/2 cup raspberry preserves
2 Tbsp. sugar
1 cup heavy whipping cream
Filling:
1 pound cream cheese, softened
1/2 cup sugar
2 eggs
1/2 tsp. vanilla
9" chocolate crumb crust, prepared
Preheat oven to 325ºF. Mix cream cheese, sugar, eggs and vanilla with electric mixer on medium until thoroughly blended, about 3 to 4 minutes. Pour into prepared crust. Place on baking sheet and bake for 25 minutes. Cool to refrigerated temperature. Sprinkle gelatin over cold water, stir and let stand 1 minute. Microwave on HIGH for 30 seconds or until gelatin is completely dissolved. (Or heat on stove with 1 additional Tbsp. of water.) Combine gelatin with preserves. Chill 10 minutes. Whip cream until soft peaks form. Add 2 Tbsp. sugar and continue whipping until stiff peaks form. Measure out 1-1/2 cup of whipped cream for mousse and set aside. Refrigerate remainder of cream for topping. Gently fold raspberry mixture into measured whipped cream. Spread raspberry mousse on top of chilled cheesecake, mounding slightly in the center. Chill 1 hour before serving. To serve, cut cheesecake into 6 servings and top each piece with a dollop of reserved whipped cream. Source: The Olive Garden.
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Olive Garden's Cheesecake
2 Tbsp. margarine
2-1/2 cups chocolate cookie crumbs
2 pounds cream cheese, softened
1 cup sugar
4 eggs
1 tsp. all-purpose flour
1 tsp. vanilla
1 cup sour cream
1 pound refrigerated chocolate chip cookie dough
2 oz. chocolate chips
Toppings:
1 pint heavy whipping cream, whip
chocolate chips
chopped walnuts
Preheat oven to 325ºF. Generously grease the bottom and sides of a 10" springform pan. Combine the margarine with the chocolate cookie crumbs. Press onto the bottom and sides of the pan. Using an electric mixer on high speed, combine cream cheese, sugar, eggs and flour and mix until smooth. Add vanilla and sour cream and mix just until blended. Pour 1/2 of the batter into prepared crust. Cut cookie dough into golfball sized chunks and drop into batter. Sprinkle in chocolate chips. Pour over remaining batter. Bake for 60 minutes. Turn off the oven and open the door to the broil position. Allow cake to remain in the oven 30 more minutes. Refrigerate until ready to serve. To serve, remove the sides of the pan and top with fresh whipped cream. Sprinkle with additional chocolate chips and chopped walnuts.
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Orange-Butterscotch Cheesecake
1-1/4 cups old fashioned oats, uncooked
1/4 cup packed brown sugar
24 oz. cream cheese, softened
2 tsp. grated orange peel
4 each large eggs
1/3 cup light corn syrup
1 tsp. vanilla
1/4 cup margarine, melted
2 Tbsp. unbleached all-purpose flour
3/4 cup granulated sugar
1 tsp. vanilla
1/2 cup packed brown sugar
1/4 cup margarine melted
Combine oats, margarine, brown sugar and flour; press into bottom of 9" springform pan. Bake at 350ºF. for 15 minutes. Combine cream cheese, granulated sugar, peel and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition; pour over crust. Bake at 325ºF. for 1 hour and 5 minutes. Loosen cake from rim of pan. Chill. Combine brown sugar, corn syrup and margarine in saucepan; bring to boil, stirring constantly. Remove from heat; stir in vanilla. Chill until slightly thickened. Spoon over cheesecake. Garnish with orange slice and fresh mint, if desired
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Orange Cheesecake & Strawberries
from Best Recipes Magazine, The Light Touch Cookbook
Crust:
1 cup finely crushed vanilla wafer
1-1/2 tsp. ground cinnamon
1 Tbsp. egg white
Cheesecake:
16 oz. low-fat cottage cheese
8 oz. neufchatel cheese, room temperature
1/3 cup sugar
1 Tbsp. flour
2 Tbsp. orange juice
1-1/2 tsp. grated orange zest
1 tsp. vanilla
1 large navel orange, sectioned, membranes removed
1 pint ripe strawberries, slice thin
Preheat oven to 350ºF. Combine the vanilla wafer and cinnamon in a bowl. In a separate bowl, whisk the egg white until foamy, blend it into the crumbs with a fork. Spray a 9" springform pan with a vegetable-oil cooking spray. press the crumbs in an even layer in the bottom of the prepared pan. Bake 10 minutes. Cool. reduce the oven temperature to 300ºF. In the bowl of a food processor, combine the cottage cheese, cream cheese, sugar, flour, orange juice, orange zest and vanilla extract until very smooth. Spoon into the prepared crust and smooth the top with a rubber spatula. Bake until set in the center, about 35-40 minutes. Cool in the pan. Refrigerate until cold. Loosen the sides of the cake with a small rubber spatula and remove the pan rim. Combine the orange sections and strawberries. Cut the cheesecake into thin wedges and spoon some fruit on each serving. Makes 12 servings with 137 calories per serving.
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Orange Cheesecake with Raspberry Sauce
Crust:
9-oz. pkg. chocolate wafer cookies, crushed
6 Tbsp. butter, melted
Filling:
32 oz. cream cheese, softened
1-1/3 cups sugar
4 eggs
2 Tbsp. orange-flavored liqueur or orange juice
1 tsp. grated orange peel
Sauce:
10-oz. pkg. frozen red raspberries in syrup, thawed
3 Tbsp. sugar
1 tsp. cornstarch
Heat oven to 325ºF. In medium bowl, combine crust ingredients; mix well. Press in bottom and 2" up sides of ungreased 9" springform pan. In large bowl, beat cream cheese at medium speed until smooth and creamy. Gradually add 1-1/3 cups sugar, beating until smooth. At low speed, add eggs, one at a time, beating just until blended. Add liqueur and orange peel; beat 2 minutes at medium speed, scraping sides of bowl occasionally. Pour mixture into crust. Bake 55-65 minutes or until almost set. Cool 2-1/2 hours or until completely cooled. Refrigerate at least 4 hours or overnight. In food processor bowl with metal blade or blender container, process raspberries with syrup until smooth. If desired, place strainer over medium bowl; pour raspberry puree into strainer. Press puree with back of spoon through strainer to remove seeds; discard seeds. In small saucepan, combine 3 Tbsp. sugar and cornstarch; stir in raspberry puree. Cook and stir over medium heat until mixture boils and thickens. Cool to room temperature. Just before serving, carefully remove sides of pan. Serve with sauce. Garnish with fresh raspberries and mint leaves, if desired. Store in refrigerator. Serves 16.
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Orange-Chocolate Cheesecake
Crust:
1 cup chocolate wafer or Oreo crumbs
1/4 tsp. ground cinnamon
3 tbsp. butter or margarine, melted
Filling:
32 oz. cream cheese, softened
3/4 cup sugar
4 eggs
1/2 cup sour cream
1 tsp. vanilla
1 cup semisweet chocolate chips
2 tbsp. orange liqueur
1/2 tsp. grated orange peel
Heat oven to 325ºF. Mix crumbs, cinnamon, and butter. Press onto bottom of 9" springform pan. Bake 10 minutes. Increase oven temperature to 350ºF. Beat cream cheese and sugar at medium speed with electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla. Separate batter into 2 equal parts. Blend chocolate into one part. Blend liqueur and peel into remaining part. Pour chocolate batter over crust. Bake 30 minutes. Reduce oven temperature to 325ºF. Spoon remaining batter over chocolate layer. Continue baking another 30 minutes. Turn off oven and prop open oven door; remove cheesecake when oven has cooled. Loosen cake from rim of pan. Chill overnight.
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Orange-Poppy Seed Cheesecake
from a pamphlet, McCormick/Schilling Makes it Tasteful
Crust:
1-1/2 cups graham cracker crumbs
3 Tbsp. sugar
1/2 tsp. ground ginger
6 Tbsp. butter or margarine, melted
Filling:
24 oz. cream cheese, softened
4 large eggs
1-1/4 cups sugar
1/2 cup sour cream
2 Tbsp. poppy seeds
1 oz. bottle orange extract
1 Tbsp. vanilla extract
1/4 tsp. ground ginger
Combine graham cracker crumbs, sugar and ginger in a small bowl. With a fork, stir in butter until crumble. Press crumb mixture onto bottom and 1"up sides of lightly greased 9"springform pan. With an electric mixer, beat cream cheese until fluffy. Add eggs, beating after each addition. Beat in sugar. Add remaining ingredients and beat until smooth. Pour cheese mixture into crust. Bake in 325ºF. oven for 1 hour and 15 minutes., or until lightly browned on top and almost set. Cool 1 to 2 hours. Cover and refrigerate overnight. To serve, remove pan sides from cheesecake. Garnish with whipped cream and orange slices. Cut into wedges.
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Orange Upside-Down Cheesecake
1 envelope unflavored gelatin
1/4 cup sugar
1 envelope unflavored gelatin
24 oz. cream cheese, softened
2 tsp. grated orange peel
1 cup vanilla wafer crumbs
3 Tbsp. margarine, melted
1-1/2 cups unsweetened orange juice
2 cups orange section
1/2 cup unsweetened orange juice
1 cup sugar
1 cup whipping cream, whipped
1/2 tsp. cinnamon
Soften gelatin in juice. Add sugar; stir over low heat until dissolved. Chill until slightly thickened, but not set. Arrange orange sections on bottom of 9" springform pan. Pour gelatin mixture over oranges; chill until thickened again but not set. Soften gelatin in juice; stir over low heat until dissolved. Combine cream cheese, sugar and peel, mixing at medium speed on electric mixer until well blended. Gradually add gelatin mixture, mixing until well blended. Chill until slightly thickened; fold in whipped cream. Pour over oranges, chill. Combine crumbs, cinnamon and margarine; gently press onto top of cake. Chill. Loosen from rim of pan; invert onto serving plate. Remove rim of pan.
VARIATION: Omit cinnamon. Substitute graham cracker crumbs or chocolate wafer crumbs for vanilla wafer crumbs.
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Oreo Cheesecake
2-1/2 cups Oreo cookie crumbs, about 25 cookies
4 Tbsp. butter, melted
32 oz. cream cheese, softened
1-1/2 cups sugar, divided
2 Tbsp. flour
4 large eggs, room temperature
3 large egg yolks, room temperature
2/3 cup whipping cream
2 tsp. vanilla extract
2 cups coarsely chopped Oreo cookies, about 20 cookies
2 cups sour cream
To make Crust: Combine crumbs and melted butter until well blended. Pour into 9x3" or 101/2 x 2" springform pan. Press evenly over bottom and 2/3 of the way up sides of pan. Refrigerate crust while preparing filling. To make filling: With electric mixer, beat cream cheese on medium speed until smooth. Add 1-1/4 cups of the sugar, beating mixture until light and fluffy, about 3 minutes. Mix in flour. Beating continuously, add eggs and egg yolks; mix until smooth. Beat in whipping cream and 1 tsp. of the vanilla until well blended. Pour half into prepared crust. Sprinkle with coarsely chopped Oreos. Pour remaining batter over and smooth top. (Some Oreos may rise to surface.) Place pan on baking sheet and bake at 425ºF for 15 minutes. Reduce oven temperature to 225ºF and bake an additional 50 minutes, or until set. Remove cake from oven and increase oven temperature to 350ºF. Stir together sour cream, remaining 1/4 cup sugar and 1 tsp. vanilla. Spread evenly over cake. Return to oven and bake 7 minutes or until sour cream begins to set. Remove from oven. In draft-free place, cool to room temperature. Cover and refrigerate several hours or overnight. Cake may be refrigerated for up to 3 days, but don't remove sides of pan until just before serving. Serve well chilled. Serves 8-10.
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Original "Philly" Cheesecake
1 cup graham cracker crumbs
3 Tbsp. margarine, melted
24 oz. cream cheese, softened
3/4 cup sugar
5 Tbsp. lemon juice
1-1/2 tsp. grated lemon peel
1 tsp. vanilla
3 large eggs, separated
Combine crumbs and margarine; press onto bottom of 9" springform pan. Bake at 325ºF. for 10 minutes. Combine cream cheese, sugar, juice, peel and vanilla, mixing at medium speed on electric mixer until well blended. Add egg yolks, one at a time, mixing well after each addition. Beat egg whites until stiff peaks form; fold into cream cheese mixture. Pour over crust. Bake at 300ºF. for 45 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top with cherry pie filling or fresh fruit, if desired.
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Paradise Pumpkin Cheesecake
Crust:
1 cup graham cracker crumbs
1/2 cup nuts, finely chopped
1/4 cup margarine, melted
1/2 tsp. ginger
Cheese Layer:
8 oz. cream cheese
1/4 cup sugar
1/2 tsp. vanilla
1 egg
Pumpkin Layer:
16 oz. pumpkin, canned
5 oz. evaporated milk
1/2 cup sugar
2 eggs
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
Topping:
1/3 cup margarine
1 cup brown sugar
1 cup walnuts, chopped
Combine all crust ingredients. Press into bottom of 9" springform pan. Combine all cheese layer ingredients. Pour over crust. Combine all pumpkin layer ingredients. Pour over cream cheese layer. Bake at 325ºF. for 1-1/2 hours or until set. Combine topping ingredients. Pour over top and put back in oven. Bake 5 to 10 minutes. 16 servings.
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Party Chocolate Cheesecake Cups
Graham Shells, below
16 oz. cream cheese, softened
1 cup sour cream
1-1/4 cups sugar
1/3 cup unsweetened cocoa
2 Tbsp. flour
3 eggs
1 tsp. vanilla
Topping, below
cherry pie filling
Prepare shells; set aside. Combine cream cheese and sour cream in large mixer bowl. Combine sugar, cocoa, and flour; add to cream cheese mixture, blending well. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Fill each prepared cup almost full with cheese mixture (mixture rises only slightly during baking). Bake at 300ºF. for 45-50 minutes. Turn off oven; let cheese cups remain in oven 45 minutes without opening door. Prepare topping; spread 2 tsp. on each cup. Cool completely; chill thoroughly. Garnish with dollop of cherry pie filling just before serving. Makes 2 dozen.
Graham Shells: Line 24 muffin cups with paper baking cups. Combine 1-1/2 cups graham cracker crumbs, 1/3 cup sugar and 1/4 cup melted butter. Press about 1 tablespoon onto bottom of each cup.
Topping: Combine 1 cup sour cream, 2 Tbsp. sugar and 1 tsp. vanilla; stir until sugar is dissolved.
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Paskha (Russian Cheesecake)
6 cups farmers cheese or large-curd cottage cheese (3 pounds)
6 egg yolks, large
1-1/2 cups powdered sugar
1-1/2 cups heavy cream
1/2 cup candied fruits
1/2 cup raisins, seedless
1/2 cup almonds; toasted, slivered
1/2 tsp. lemon rind, grated
1/2 pound butter, no margarine
3 tsp. vanilla extract
Sabayon Sauce:
2 egg yolks, large
1/4 cup Madeira
1/2 tsp. lemon rind, grated
3 Tbsp. powdered sugar
1 Tbsp. lemon juice
1 Tbsp. rum, light
Press the cheese through a sieve. Combine the cheese with the egg yolks, beating in 1 yolk at a time. Add the sugar and blend well. Heat the cream in a large saucepan until it almost boils, then add the cheese mixture and cook over low heat, stirring constantly, until the mixture thickens. Remove from the heat before it begins to boil. Stir in the fruits, almonds, and lemon rind. Cool. Cream together the butter and the vanilla, then stir into the cooled cheese mixture. Line the flower pot with several layers of moistened cheesecloth, leaving enough cloth at the top to form a flap that will cover the pot. Fill the pot with the cheese mixture and cover with the flap. Put a weight on the top and place in the refrigerator for 2 to 3 days. The whey (liquid) will drip out the bottom of the pot, so be sure to place a pan under it. When drained, carefully unmold the cake with a knife. Remove the cheesecloth and smooth the sides with a hot knife. Prepare the sauce. Beat together the egg yolks, sugar, Madeira, and lemon rind in the top of a double boiler. Cook and continue beating until the mixture thickens. Stir in the lemon juice and the rum, then chill briefly. Pour the sauce over the cheesecake and serve.
NOTE: This very unusual cheesecake is a traditional Russian Easter dish. In the old days, the custom was to decorate it with paper flowers or religious emblems and have the priest come by and bless it. Back then, it was made in a special pyramid-shaped form, but you can make it in an ordinary red clay flower pot. Visually, the effect is quite striking, and the drainage hole allows the excess whey to escape. To make paskha, you will need a large flower pot and some cheesecloth. The paskha will keep in the refrigerator for several weeks, but be sure to make it at least three days in advance.
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Passover Cheesecake
2 cups matzo meal
1/2 cup sugar
1-1/2 tsp. cinnamon
1/2 cup butter, melted
4 eggs
1-1/2 Tbsp. lemon juice
1/8 tsp. salt
1 cup light cream
1-1/2 pounds cottage cheese
2 Tbsp. potato starch
2 tsp. lemon rind, grated
Combine first 4 ingredients for crust. Set aside 3/4 cup, and press the rest on the bottom and sides of a 9" springform pan. Beat eggs till light, beat in sugar. Add the rest, except lemon rind, and beat till blended. Sieve (or do the whole thing in a blender or food processor.) Add rind. Pour over crust. Sprinkle with reserved crumbs. Bake 1 hour at 350ºF. Turn off heat and open door slightly. Let cool in oven at least 1 hour. Chill and remove sides of pan.
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Pastry Cheesecake Crust
1/3 cup softened butter
1/3 cup sugar
1 egg
1-1/4 cups unsifted flour
Mix well. Spread dough on bottom and 1-1/2 inches up side of 9" springform pan. Bake at 450ºFor 5 minutes. Cool and fill.
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Peach Cheesecake
Crust:
1-1/2 cups vanilla crumbs
1/4 cup granulated
1/4 cup finely chopped pecans
6 Tbsp. sweet butter, softened
Filling:
1-1/2 pounds creamed cottage cheese
1/2 cup granulated sugar
2 eggs
1 tsp. vanilla extract
1/2 cup light cream
2 cups canned peaches, drained and crushed
Topping:
1-1/2 cups sour cream
1 Tbsp. granulated sugar
1 cup canned sliced peaches, drained
In a medium-size bowl, combine the vanilla wafer crumbs, sugar, chopped pecans, and butter. Blend well with fingers, fork, or pastry blender. Press or pat the mixture onto the bottom and sides of a well-buttered 9” springform pan. Chill in the freezer for 15 minutes. In a large bowl, beat the cottage cheese, sugar, and eggs until smooth. Add the vanilla and light cream and continue to beat until smooth and fairly thick. Gently fold in the crushed peaches. Pour the mixture into the chilled pan. Place the springform pan inside of a larger pan containing 1"of water and bake in a preheated 325 degree oven for 1-1/2 hours. Transfer the cake to a wire rack and allow to cool for 30 minutes. In a small mixing bowl, beat the sour cream and sugar until smooth. Spread the mixture evenly over the top of the cake and bake in a preheated 350 degree oven for 5 minutes. Transfer the cake to a wire rack and let cool completely. Remove the sides of the springform pan and decorate the top of the cake with the sliced peaches. Refrigerate overnight. Remove the cake from the refrigerator 2 hours before serving.
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Peanut Butter Cheesecake
Peanut Butter-Chocolate Crust, below
8 oz. cream cheese, softened
1 Tbsp. lemon juice
1-1/2 cups peanut butter chips
14 oz. sweetened condensed milk
1 cup heavy or whipping cream
sliced fresh fruit
Prepare crust; set aside. Beat cream cheese with lemon juice in large mixer bowl until light and fluffy. Combine peanut butter chips and sweetened condensed milk in medium saucepan. Cook over low heat, stirring constantly, until chips are melted and mixture is smooth. Add warm mixture to cream cheese mixture. Whip cream until stiff; fold into peanut butter mixture. Pour onto prepared crust; chill several hours or overnight. Garnish with sliced fruit before serving. Serves 10-12.
Peanut Butter-Chocolate Crust: Combine 1-1/4 cups vanilla wafer crumbs, 1/4 cup unsweetened cocoa, 1/4 cup powdered sugar and 1/4 cup melted butter. Stir in 1/4 cup chopped peanut butter chips. Press onto bottom of 9" springform pan.
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Peanut Butter Cheesecake #2
16 oz. cream cheese
1 Tbsp. lemon juice
1 cup plain yogurt
1 tsp vanilla
1/2 cup peanut butter
2 Tbsp. chopped peanuts
1/4 cup honey
1 graham cracker crust
In a mixing bowl, combine all ingredients except crust and chopped peanuts. Blend until very smooth. Pour into chocolate cookie crumb crust and top with chopped peanuts. Chill 3 hours before serving.
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Peanut Butter Cheesecake #3
from Taste of Home magazine
1-1/2 cups crushed pretzels
1/3 cup butter or margarine, melted
Filling:
5 packages cream cheese, softened (8 oz, each)
1-1/2 cups sugar
3/4 cup creamy peanut butter
2 tsp. vanilla
3 eggs
1 cup peanut butter chips
1 cup semisweet chocolate chips
Topping:
1 cup sour cream
3 Tbsp. creamy peanut butter
1/2 cup sugar
1/2 cup finely chopped unsalted peanuts
In a small bowl, combine pretzels and butter. Press onto the bottom and 1” up the sides of a greased 10-in. springform pan. Bake at 350ºF. for 5 minutes. Cool on a wire rack. In a mixing bowl, beat cream cheese and sugar until smooth. Add peanut butter and vanilla; mix well. Add eggs, beat on low just until combined. Stir in chips. Pour over the crust. Bake 50 - 55 minutes or until center is almost set. Cool on a wire rack for 15 minutes (leave the oven on). Meanwhile, in a mixing bowl, combine sour cream, peanut butter and sugar; spread over filling. Sprinkle with nuts. Return to the oven for 5 min. Cool on a wire rack for 10 min. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
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Peanut Butter Chip Cheesecake
From Hershey’s Chocolate for Every Season
1-1/4 cups vanilla wafer crumbs
1/3 cup finely chopped almonds, toasted
6 Tbsp. butter, melted
1-2/3 cups (10 oz.) peanut butter chips
24 oz. cream cheese, softened
1 cup sugar
2 Tbsp. flour
1 tsp. vanilla
4 eggs
1/4 cup milk
Heat oven to 350ºF. For crust, combine vanilla wafer crumbs, almonds and melted butter. Press evenly onto bottom and 1-3/4” up sides of ungreased 9” springform pan. Refrigerate while preparing filling. For filling, place peanut butter chips in heavy small saucepan. Melt over low heat, stirring occasionally. Cool slightly. Beat cream cheese, sugar, flour and vanilla in large bowl on medium speed of electric mixer until smooth. With mixer running, slowly add melted peanut butter chips, beating on low speed until combined. Add eggs; beat on low speed just until combined. By hand, stir in milk. Pour into crust-lined pan. Place pan on shallow baking pan. Bake 40-45 minutes or until center is almost set. Cool 15 minutes on wire rack. Using knife or small metal spatula, loosen cheesecake from sides of pan. Cool on wire rack 30 minutes more. Remove sides of pan; cool 1 hour more. Cover and refrigerate at least 4 hours before serving.
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Peanut Butter-Chocolate Ripple Cheesecake
2 tsp. butter (NOT margarine)
1 cup finely ground unsalted dry roasted peanuts
16 oz. cream cheese, softened
1 cup creamy peanut butter
1 cup sugar
2 Tbsp. flour
1 tsp. vanilla
2 eggs
1/2 cup milk
2 oz. semisweet chocolate, melted and cooled
1 cup chocolate frosting, optional
For crust, grease bottom and 1-3/4” up sides of 9” springform pan with the 2 tsp. butter. Press ground peanuts onto the greased portion of pan; set aside. For filling, beat cream cheese, peanut butter, sugar, flour and vanilla with electric mixer on medium to high speed until combined. Add eggs all at once. Beat on low speed just until combined; stir in milk. Divide filling in half. Stir melted chocolate into one half. Gently pour half of the plain filling into the nut-lined pan; pour all of the chocolate filling over top. Spoon remaining plain filling over chocolate layer. Use a narrow spatula to gently swirl batters, being careful not to cut into crust. Place pan in shallow baking pan on oven rack. Bake at 375ºF. for 30-35 minutes or until center appears nearly set when shaken. Remove springform pan from baking pan. Cool cheesecake in springform pan on wire rack for 15 minutes. Use small metal spatula to loosen crust from sides of pan. Cool 30 minutes more. Remove sides of pan. Cool 1 hour, then cover and chill at least 4 hours. If desired, using a decorating bag fitted with a medium star tip (about 1/2”), use the chocolate frosting to pipe a shell border around the bottom edge of the cheesecake. Serves 12-16.
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Peanut Butter-Chocolate Swirl Cheesecake
from Pam
Crust:
1 cup chocolate or regular graham cracker crumbs
2 TBS brown sugar
3 TBS butter
Filling:
12 oz. cream cheese, room temperature
2/3 cup brown sugar
2 large eggs
1/3 cup creamy peanut butter
1 TBS flour
1/2 tsp vanilla
1/2 cup chocolate chips, melted (semisweet or milk chocolate)
Combine crumbs with brown sugar. Mix in melted butter until well moistened. Pat into a 7" springform pan. In a medium mixing bowl, with an electric hand-held mixer, cream together the cream cheese and 2/3 cup brown sugar. Add eggs and beat on medium speed for about 2 minutes Add peanut butter, flour, and vanilla. Beat about 2 more minutes. Pour all but about 1/2 cup of the batter into the prepared pan. Combine the melted chocolate chips with the remaining batter and pour on top of the batter in the pan. Cut the chocolate batter in gently with a knife to make a swirling pattern, without disturbing the crust. Place on a rack or aluminum foil ring (to keep the pan off the bottom of the pot) in the crockery cooker. Cover and cook on high for 2-1/2 hours. Turn heat off and leave for about 1-1/2-2 hours, until cooled enough to remove. Cool completely before removing from pan. Chill before serving, and store leftovers in the refrigerator.
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Peanut Butter Cup Cheesecake
from "365 Great Chocolate Dessert Recipes," by Natalie Haughton
9 oz pkg. chocolate cookie, wafers
4 Tbsp. butter, melted
32 oz. cream cheese, softened
1 cup sugar
4 eggs
3 Tbsp. flour
1/3 cup milk
1-1/2 tsp. vanilla
six 1.8 oz pkg. peanut butter cups (2/pkg), chopped
1 cup heavy cream, whipped
Preheat oven to 425ºF. In a food processor, grind cookies into fine crumbs. Add melted butter and process until well mixed. Press crumb mixture into bottom and two thirds up the sides of a 9" spring- form pan. Set aside. In a large bowl, beat together cream cheese and sugar with an electric mixer on medium speed until light, fluffy and smooth 2-3 min. Beat in eggs, one at a time, beating well after each addition. Beat in flour, milk and vanilla. Beat until well blended and smooth, about 4 minutes. Sprinkle 4 packages of chopped peanut butter cups evenly on bottom of chocolate crust. Carefully pour cheesecake mixture over all; spread evenly. Bake 15 minutes. Reduce oven temperature to 250ºF and bake 40-50 minutes longer, or until edges are set and cake jiggles only slightly in center. Let cheesecake cool at room temperature, then refrigerate until well chilled, about 6 hours or overnight. Run a knife around the pan edge to loosen cake, and remove. Shortly before serving garnish with whipped cream and sprinkle two remaining packages chopped peanut butter cups on top.
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Peanut Butter Cup Cheesecake #2
from Bon Appetit
Crust:
1 cup chocolate wafer cookie crumbs
2-1/2 oz. roasted unsalted peanuts, coarsely chopped
1/4 cup unsalted butter, melted
2 Tbsp. golden brown sugar, firmly packed
1 pinch salt
Filling:
24 oz. cream cheese, room temperature
1-1/2 cups golden brown sugar, firmly packed
1/2 cup creamy peanut butter
1 tsp. vanilla extract
4 large eggs
1/4 cup whipping cream
10 oz. Reese’s peanut butter cups, cut into 3/4" chunks
Topping:
2 cups sour cream
1/4 cup sugar
1 tsp. vanilla extract
Position rack in center of oven and preheat to 350ºF. Butter 9" springform pan with 2-3/4" high sides. Mix chocolate cookie crumbs, chopped peanuts, melted butter, brown sugar and pinch of salt in bowl until well combined. Press mixture evenly onto bottom and 1/2" up sides of pan. Bake until crust is set, about 8 minutes. Cool in pan on rack. Reduce oven temperature to 325ºF. Using electric mixer, beat room temperature cream cheese and brown sugar in large bowl until smooth. Add peanut butter and vanilla extract and beat just until blended. Add eggs 1 at a time, beating just until blended after each addition. Add whipping cream and beat until smooth. Stir in peanut butter cup pieces. Pour filling into crust. Bake until sides of cake are set but center still moves slightly, about 55 minutes. Cool cake in pan on rack 10 minutes. Blend sour cream, sugar and vanilla extract in medium bowl. Carefully spoon topping over cheesecake. Return cheesecake to oven and bake 5 minutes. Cool cheesecake in pan on rack. Run small sharp knife around edge of cheesecake to loosen. Cover and refrigerate overnight. (Can be prepared 3 days ahead. Keep refrigerated.) Release pan sides. Let stand 20 minutes at room temperature before serving.
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Peanut-Cocoa Marble Cheesecake
Peanut-Cocoa Crust, below
24 oz. pkg. cream cheese, softened
3/4 cup sugar
1/2 cup sour cream
1 Tbsp. vanilla
3 eggs
3 Tbsp. flour
1/4 cup unsweetened cocoa
1/4 cup sugar
1 Tbsp. vegetable oil
1-1/4 cups peanut butter chips
1/4 cup milk
Prepare crust, set aside. Beat cream cheese, 3/4 cup sugar, the sour cream and vanilla in large mixer bowl until light and fluffy. Blend in eggs and flour. Mix cocoa, 1/4 cup sugar and the oil with 1-1/2 cups of the cream cheese mixture. Melt peanut butter chips with milk in top of double boiler over hot, not boiling water; gradually add to remaining cream cheese mixture. Beat 5 minutes on high speed. Spoon peanut butter and cocoa mixture alternately onto prepared crust; swirl with knife or spatula for marbled effect. Bake at 450ºF for 10 minutes. Without opening oven door, decrease temperature to 250ºF and continue to bake 30 minutes. Turn off oven; let cheesecake remain in oven 30 minutes without opening door. Remove from oven; cool completely. Chill thoroughly. Serves 10-12.
Peanut-Cocoa Crust: Combine 1-1/4 cups vanilla wafer crumbs, 1/4 cup unsweetened cocoa, 1/4 cup powdered sugar and 1/4 cup melted butter. Stir in 1/4 cup chopped peanut butter chips. Press onto bottom of 9" springform pan or 9" square pan.
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Pecan Cheesecake
Recipe By : Southern Living magazine
1-1/2 cups graham cracker crumbs
3 Tbsp. sugar
1/4 cup butter, melted
2 Tbsp. butter, melted
40 oz. cream cheese, softened
1-2/3 cups light brown sugar, firmly packed
5 eggs
1 tsp. vanilla extract
1 cup pecans, chopped
whipped cream, optional
additional chopped pecans, optional
pecan halves, optional
Combine first 3 ingredients, mixing well. Press into bottom of 10" springform pan; chill. Beat cream cheese with electric mixer until light and fluffy; gradually add brown sugar, mixing well. Add eggs, one at a time, beating well after each addition. Stir in vanilla and 1 cup chopped pecans. Spoon into prepared pan. Bake at 325ºF. for 1 hour. Turn oven off; allow cheesecake to cool in oven 30 minutes. Let cool to room temperature; refrigerate 8 hours. Remove sides of springform pan. If desired, garnish with whipped cream, top with additional chopped pecans and pecan halves, and gently press additional chipped pecans onto sides of cake. Yield: 12 servings.
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Pecan Praline Superb Cheesecake
Crust:
1 1/2 cups finely crushed shortbread cookie crumbs
1/4 cup butter, melted
1/2 cup finely chopped pecans
Filling:
24 oz. cream cheese, softened
1-1/4 cups light brown sugar
3 eggs, at room temperature
3 Tbsp. flour
1-1/2 tsp. maple extract
1/2 cup chopped pecans
Glaze:
1/4 cup pure maple syrup
12-14 pecan halves
Preheat oven to 350ºF. To make crust, combine cookie crumbs, butter and pecans; press into bottom and up sides of 9” springform pan. Bake 10 minutes. Remove from oven; set aside. To make filling, use electric mixer set on medium speed to beat cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well until smooth. Blend in flour, maple extract and pecans. Pour filling into crust. Place roasting pan filled with hot water on the bottom rack of oven. Place cheesecake on middle rack of oven. Bake 50-60 minutes, until set. Remove from oven and cool on wire rack 1-2 hours. To make glaze, spoon 3 Tbsp. of the maple syrup over top of the cooled cheesecake. Arrange pecan halves around edge and then, using a pastry brush, brush remaining syrup over pecans to make them shiny. Refrigerate several hours before serving. Serves 12-16.
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Peppermint Candy Cream Cheesecake
Crust:
1 cup chocolate wafer crumbs
3 Tbsp. butter, melted
Filling:
16 oz. cream cheese, softened
1/2 cup sugar
1 Tbsp. unflavored gelatin dissolved in 1/4 cup cold water
1/2 cup milk
1/4 cup crushed peppermint candy
1 cup heavy cream, whipped
3 oz. milk chocolate, finely chopped
Garnish:
whipped cream
crushed peppermint candy
Preheat oven to 350ºF. For crust, combine crumbs and butter; press into bottom of 8” springform pan. Bake 5 minutes; remove from oven and let cool. For filling, with electric mixer on medium speed, beat cream cheese and sugar, mixing until well blended. Gradually add dissolved gelatin, milk and peppermint candy, blending well. Chill until slightly thickened. Fold in whipped cream and chocolate. Pour into cooled crust and chill several hours until firm. Remove rim of pan. Cheesecake can also be served frozen. Garnish with whipped cream and peppermint candy just before serving. Serves 10-12.
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Peppermint Cheesecake
1 cup chocolate wafer crumbs
1 each envelope unflavored gelatin
16 oz. SOFT Philly cream cheese
1/2 cup milk
1 cup whipping cream, whipped
3 Tbsp. margarine, melted
1/4 cup cold water
1/2 cup sugar
1/4 cup crushed peppermint candy
3 oz. milk chocolate candy (milk chocolate should be milk chocolate candy bars and they shoud be finely chopped.)
Combine crumbs and margarine; press onto bottom of 9" springform pan. Bake at 350ºF. for 10 minutes. Cool. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Gradually add gelatin, milk and peppermint candy, mixing until blended, chill until slightly thickened but not set. Fold in whipped cream and chocolate. Pour over crust. Chill until firm. Garnish with additional whipped cream combined with crushed peppermint candies, if desired.
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Philadelphia Okanagan Cheesecake
from Canadian Living magazine
1-1/2 cups crushed ginger cookies
1/2 cup toasted pecans, chopped fine
1/4 cup butter, melted
24 oz. cream cheese, softened
1 cup sugar
1/2 tsp. lemon juice
1/2 tsp. vanilla extract
3 eggs
2 apples, sliced and sprinkled with sugar and cinnamon
1/2 cup apple jelly, melted
Heat oven to 350ºF. Combine cookie crumbs, pecans and butter, press onto bottom and 2" up the sides of a 9" springform pan. Bake 10 minutes. With an electric mixer, beat cream cheese, sugar, lemon juice and vanilla until smooth. Beat in eggs one at a time, just until blended. Pour over crust. Top with apple slices in a pinwheel pattern. Bake 50 minutes or until set. Cool. Refrigerate overnight. Just before serving, spoon jelly over surface. Garnish as desired.
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Philadelphia Sun-Sational Cheesecake
from Philadelphia Cream Cheese
1 cup graham cracker crumbs
3 Tbsp. sugar
3 Tbsp. margarine, melted
24 oz. cream cheese, softened
1 cup sugar
3 Tbsp. flour
2 Tbsp. lemon juice
1 Tbsp. grated lemon peel
1/2 tsp. vanilla
4 eggs (1 separated)
3/4 cup sugar
2 Tbsp. cornstarch
1/2 cup water
1/4 cup lemon juice
Combine crumbs, sugar, and margarine; press onto bottom of a 9" springform pan. Bake at 325ºF. for 10 minutes. Combine cream cheese, sugar, flour, juice, peel, and vanilla, mixing at medium speed on electric mixer until well-blended. Add three eggs, one at a time, mixing well after each addition. Beat in remaining egg white; reserving yolk for glaze. Pour over crust. Bake at 450ºF. for 10 minutes. Reduce oven temperature to 250ºF. and continue baking for 30 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Combine sugar and cornstarch in saucepan; stir in water and juice. Cook, stirring constantly, until clear and thickened. Add small amount of hot mixture to slightly beaten egg yolk. Return to other mixture; cook 3 minutes, stirring constantly. Cool slightly. Spoon over cheesecake; chill.
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Pina Colada Cheesecake
Filling:
2 envelopes gelatin, unflavored
3/4 cup sugar
6 oz. pineapple juice
3 eggs, separated
24 oz. cream cheese
1/4 cup dark Jamaican rum
1/4 tsp. coconut extract
Topping:
16 oz. crushed pineapple in syrup
2 Tbsp. sugar
1 Tbsp. cornstarch
Crust:
1-1/2 cups vanilla wafer crumbs
1 cup flaked sweetened coconut
1/3 cup butter, melted
For crust, combine ingredients. Mix well. Press mixture evenly over bottom and sides of an 8 or 9"pan. Chill. Mix gelatin and 1/2 cup sugar in saucepan. Add pineapple juice. Let stand until gelatin has softened. Place over low heat; stir until gelatin dissolves. Remove from heat. In large bowl, beat egg yolks well. Gradually beat hot gelatin mixtures into egg yolks. Let cool. In medium bowl, beat cream cheese until fluffy. Add to gelatin mixture; beat until well blended. Stir in rum and coconut extract. Refrigerate gelatin mixture to chill. Stir frequently as mixture thickens. When gelatin mixture is consistency of unbeaten egg whites, remove from refrigerator. In large bowl, beat egg whites until foamy. While beating, add remaining 1/4 cup sugar, 1 Tbsp. at a time, until whites hold stiff peaks. Fold egg whites into thickened gelatin mixture. Turn into prepared crust. Refrigerate for 6 hours or as long as overnight. Combine topping ingredients in saucepan. Stir until cornstarch dissolves. Cook over medium heat, stirring, until sauce boils and thickens slightly. Chill. Spoon sauce over top of cheesecake.
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Pineapple Cheesecake
1 package lemon Jell-O
8 oz. cream cheese
1 cup sugar
2 tsp. vanilla
1 can crushed pineapple, drained
1 large container cool whip
Crust, below
Dissolve Jell-O in 1 cup hot water. Let cool until syrupy. Cream sugar and cream cheese. Add vanilla, then pineapple. Fold in chilled Jell-O. Fold in Cool Whip. Pour into crust; sprinkle with graham cracker crumbs. Chill several hours before serving.
Crust: Combine 30 crushed graham crackers, 2 Tbsp. powdered sugar and 1/4 cup melted butter; press onto bottom and partially up sides of springform pan.
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Pink Lemonade Cheesecake
Crust:
11 lemon sandwich cream cookies, crushed
3 Tbsp. butter, melted
Filling:
24 oz. cream cheese, softened
3/4 cup sugar
5 tsp. cornstarch
4 eggs
1 egg yolk
3/4 cup frozen pink lemonade concentrate, thawed
2 tsp. vanilla
2 drops red food coloring, optional
Glaze
1/3 cup frozen pink lemonade concentrate, thawed
4 tsp. lemon juice
1 Tbsp. cornstarch
1 drop red food coloring, optional
lemon slices
In a small bowl combine cookies and butter. Press onto the bottom of a greased 9"pan. Combine cream cheese, sugar and cornstarch; beat with electric mixer until smooth. Add eggs and egg yolk one at a time, beating well after each addition. Beat in lemonade, vanilla and food coloring. Pour over crust. Bake at 350ºF. for 15 minutes, reduce temp to 200ºF. and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny. Remove cake from oven and run knife around the outside edge of pan. Turn oven off, return cake to oven for an additional hour. Chill overnight.
Glaze: In small saucepan stir together all ingredients. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Pour over cheesecake. Garnish with lemon. Chill.
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Praline Cheesecake
1 cup graham cracker crumbs
3 Tbsp. margarine, melted
3/4 cup dark brown sugar, packed
3 each large eggs
1/2 cup pecans, finely chopped
3 Tbsp. sugar
24 oz. cream cheese, softened
2 Tbsp. unbleached all-purpose flour
2 tsp. vanilla
garnishes: maple syrup and pecan halves
Combine crumbs, granulated sugar and margarine; press onto bottom of 9" springform pan. Bake at 350ºF. for 10 minutes. Combine cream cheese, brown sugar and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in vanilla; stir in chopped pecans. Pour over crust. Bake at 450ºF. for 10 minutes; reduce oven temperature to 250ºF. and continue baking an additional 30 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Brush with maple syrup; top with pecan halves.
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Pumpkin Cheesecake
Adapted from a Lucerne folder from Safeway
Crust:
3/4 cup graham wafer crumbs
3 Tbsp. melted butter or margarine
1/4 tsp. cinnamon
1/4 tsp. nutmeg
Filling:
8 oz. cream cheese
1/4 cup sugar
1 large egg
2/3 cup pumpkin, cooked or canned
3/4 tsp. cinnamon
1/4 tsp. cloves
Whipped cream or topping
In a small bowl, combine graham wafers, spices and melted butter. Mix together and press into 8x8" pan lined with tinfoil. Place cream cheese in large mixing bowl and beat with an electric mixer until fluffy. Beat in sugar then egg. Blend dry ingredients together and beat into cream cheese mixture. Beat in pumpkin. Pour mixture into prepared pan and bake at 325 F about 40 min or until filling is just set. Cool on a wire rack for one hour, then refrigerate until serving time. Garnish with whipped cream or topping just before serving. Serve like a pie or in smaller squares.
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Pumpkin Marble Cheesecake
1-1/2 cups gingersnap crumbs
1/3 cup margarine, melted
3/4 cup sugar
3 each eggs
3/4 tsp. cinnamon
1/2 cup finely chopped pecans
16 oz. cream cheese, softened
1 tsp. vanilla
1 cup canned pumpkin
1/4 tsp. ground nutmeg
Combine crumbs, pecans and margarine; press onto bottom and 1-1/2"es up sides of 9" springform pan. Bake at 350ºF. for 10 minutes. Combine cream cheese, 1/2 cup sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1 cup batter, chill. Add remaining sugar, pumpkin and spices to remaining batter; mix well. Alternately layer pumpkin and cream cheese batters over crust. Cut through batters with knife several times for marble effect. Bake at 350ºF. for 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
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