Cheesescake
Cheesecake is one of my favorite desserts. If you love the stuff, too, today's post is for you. Check out the Red Velvet Cheesecake, the Strawberry Margarita Cheesecake Minis, and the rest of today's yumminess. Enjoy!
PHILADELPHIA 3-STEP CHEESECAKE
This is from the Kraft website.
Prep Time: 0 – 15 minutes; Total Time: 1 hour 20 minutes; Makes 8 servings
To view this online, go to https://www.kraftheinz.com/philadelphia/recipes/503503-philadelphia-3-step-cheesecake.
Ingredients
2 pkg (250 g each) Philadelphia Brick Cream Cheese, softened
1/2 cup sugar
1/2 tsp vanilla
2 eggs
1 ready-to-use graham cracker crumb crust (9-inch)
Instructions
Heat oven to 325°F.
Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; beat just until blended.
Pour into crust.
Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours.
HALLOWEEN PUMPKIN CHEESECAKE
This comes from the infamous long-since-forgotten emailing list. Makes 12 servings
Ingredients
1 c. graham cracker crumbs
1 c. plus 1 tbsp. sugar
6 tbsp. butter, melted
16 oz. cream cheese, room temperature
1 can (16 oz.) pumpkin
1 tsp. cinnamon
1/4 tsp. each ginger & nutmeg
1/8 tsp. salt
2 eggs
1 pt. sour cream (2 c.)
1 tsp. vanilla
Whipped cream; toasted, sliced & whole unblanched almonds (optional)
Directions
Mix crumbs with 1 tablespoon sugar & the melted butter until blended. Press onto bottom of 8 or 9 inch springform pan; chill. Beat cream cheese & 3/4 cup sugar until well blended. Beat in pumpkin, spices & salt. Add eggs one at a time, beating well after each. Pour into prepared crust. Bake in preheated 350 degree oven 50 minutes. Remove cake; raise oven temperature to 400 degrees. Mix well sour cream, remaining 1/4 cup sugar & the vanilla. Spread over filling. Bake 8 minutes. Cool cake on rack. Remove sides of pan; chill cake. Before serving, garnish with border of whipped cream and/or almonds.
RED VELVET CHEESECAKE
Recipe courtesy of Food Network Kitchen
Total: 2 hr; Prep: 20 min; Cook: 1 hr 40 min; Yield: 10 servings; Level: Easy
To view this online, click here.
Ingredients
For the crust:
1-1/2 cups finely crushed chocolate wafer cookies (about 28 cookies)
5 tablespoons unsalted butter, melted
1/3 cup sugar
Pinch of salt
For the filling:
4 8-ounce packages cream cheese, softened
1-1/4 cups sugar
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
4 large eggs
1 tablespoon unsweetened cocoa powder
1 teaspoon red food coloring
Directions
Watch how to make this recipe.
Make the crust: Preheat the oven to 350 degrees F. Mix the cookie crumbs, melted butter, sugar and salt in a bowl. Press into the bottom and 1 inch up the sides of a 9-inch springform pan. Put the pan on a baking sheet and bake until set, about 10 minutes. Let cool completely.
Make the filling: Reduce the oven temperature to 325 degrees F. Beat the cream cheese, sugar, lemon juice and vanilla in a stand mixer fitted with the paddle attachment until smooth, 4 to 5 minutes. Add the flour, then beat in the eggs one at a time. Transfer 2 cups batter to a bowl; stir in the cocoa powder and food coloring. Pour the red batter into the crust, then pour the white batter on top. Using a spoon, pull some of the red batter up from the bottom of the cake and swirl. Bake until the edges are set but the center is still wobbly, about 1 hour, 20 minutes.
Turn off the oven but keep the cake inside to cool, 20 minutes. Run a knife around the edge of the pan (don't remove the springform side), then transfer to a rack to cool. Refrigerate at least 4 hours before slicing.
CRANBERRY-ORANGE WHITE CHOCOLATE CHEESECAKE
This is from Philadelphia Cream Cheese, and begins, "Share the creamy texture of this Cranberry-Orange White Chocolate Cheesecake with your friends and family. Watch our how-to video and learn how to make this tasty Cranberry-Orange White Chocolate Cheesecake from scratch."
Prep Time: 25 minutes; Total Time: 6 hours 30 minutes; Makes 16 servings
To view this online, go to https://www.creamcheese.com/recipe/199805/cranberry-orange-white-chocolate-cheesecake.
Ingredients
24 square shortbread cookies, finely crushed (about 1-3/4 cups)
2 Tbsp. butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar, divided
2 tsp. vanilla
1 pkg. (4 oz.) BAKER'S White Chocolate, melted
4 eggs
1 tsp. cornstarch
1 Tbsp. zest and 1/2 cup juice from 2 large oranges, divided
1-1/2 cups fresh cranberries
Directions
Heat oven to 325ºF.
Combine cookie crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
Beat cream cheese, 3/4 cup sugar and vanilla in large bowl with mixer until blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each until just blended. Pour over crust.
Bake 1 hour to 1 hour 5 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Meanwhile, mix cornstarch and 1 Tbsp. orange juice until blended. Bring cranberries, remaining orange juice and remaining sugar to boil in saucepan on medium-high heat; simmer on low heat 6 min. or until cranberries are softened, stirring frequently. Stir in cornstarch mixture; bring to boil, stirring constantly. Cook and stir 1 min. or until thickened. Remove from heat. Stir in orange zest. Cool. Refrigerate until ready to use.
Spoon cranberry glaze over cheesecake just before serving.
STRAWBERRY MARGARITA CHEESECAKE MINIS
This is from Better Homes & Gardens, and begins, “With plenty of strawberry, lime, and even a pretzel crust (for a nod to the salty rim!) there's only thing missing from this mini cheesecake recipe to make it just like a strawberry margarita: a shot of tequila!”
Prep: 1 hr; Bake: 15 mins at 325°; Cool: 10 mins; Chill: 4 hrs to 1 day; Yield: 36 mini cheesecakes
View this online here.
Ingredients
1 recipe Salted Pretzel Crust (below)
1-1/2 8 ounces tubs cream cheese spread, softened
1/2 cup sugar
1 tablespoon all-purpose flour
1-1/2 teaspoons finely shredded lime peel
1 teaspoon vanilla
1 egg
1 cup sliced small strawberries
1 tablespoon sugar
1 tablespoon lime juice
Finely shredded lime peel (optional)
Salted Pretzel Crust Ingredients
1-3/4 cups pretzel sticks
1/4 cup melted butter
2 tablespoons sugar
Directions
Place pretzel sticks in a resealable plastic bag; seal bag. Crush pretzels with a rolling pin until fine crumbs form (you should have 1 cup). In a medium bowl stir together crushed pretzels, butter, and sugar.
Preheat oven to 325°F. Line thirty-six 1-3/4-inch muffin cups with paper bake cups; set aside. Prepare Salted Pretzel Crust. Press about 1-1/2 teaspoons pretzel mixture into the bottom and up the side of each muffin cup. Bake for 5 minutes. Transfer pan to a wire rack.
Meanwhile, for filling, in a medium bowl beat cream cheese with an electric mixer on medium speed until smooth. Add the 1/2 cup sugar, flour, the 1-1/2 teaspoons lime peel, and vanilla; beat until combined. Add egg; beat on low speed just until combined.
Spoon filling into muffin cups, filling each three-fourths full. Bake for 15 to 17 minutes or until filling is set. Cool in muffin cups on wire rack for 10 minutes. Remove cheesecakes from cups. Cover and chill for 4 to 24 hours.
Before serving, in a small bowl stir together strawberries, the 1 tablespoon sugar, and lime juice. Spoon on top of cheesecakes. If desired, sprinkle with additional lime peel.
Nutrition Facts Per Serving: 68 calories, (3 g saturated fat, 0 g polyunsaturated fat, 1 g monounsaturated fat), 18 mg cholesterol, 119 mg sodium, 7 g carbohydrates, 0 g fiber, 5 g sugar, 1 g protein.
HOT CHOCOLATE CHEESECAKE
How does Hot Chocolate Cheesecake sound? Yum!
This comes from The Food Network Kitchen, and starts off, “Use your leftover hot chocolate or cocoa mix in both the crust and the filling of this super-rich cheesecake that tastes just like the classic drink.” Total Time: 3 hr 45 min; Prep: 30 min; Inactive: 45 min; Cook: 2hr 30 min; Yield: 12 to 14 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/hot-chocolate-cheesecake.html?oc=linkback
Ingredients
Crust:
6 tablespoons unsalted butter, melted, plus more butter for the pan
9 graham crackers (about 1 sleeve)
1/4 cup hot chocolate or cocoa mix
Pinch fine salt
Filling:
Four 8-ounce packages cream cheese, at room temperature
1 cup sugar
2/3 cup hot chocolate or cocoa mix
1 cup sour cream
6 large eggs, at room temperature
1 tablespoon pure vanilla extract
10 marshmallows
Directions
Special equipment: a 9-inch springform pan
For the crust: Position a rack in the center of the oven, and preheat to 325 degrees F. Butter the inside of a 9-inch springform pan.
Pulse the graham crackers in a food processor until finely ground. Add the butter, hot chocolate mix and salt, and pulse until the mixture comes together and holds its shape when squeezed. Pour the mixture into the prepared pan, and press it into the bottom to make an even layer. Bake until the crust is just firm, about 10 minutes. Let cool completely. Place the pan on a large piece of foil, and fold the foil up the sides of the pan. (This helps seal the pan, to keep water out while baking.)
For the filling: Wipe out the food processor. Pulse the cream cheese, sugar, hot chocolate mix and sour cream until completely smooth, without any lumps, scraping down the side of the bowl a few times. Add the eggs and vanilla, and pulse until incorporated. Pour the filling into the crust, and set the pan inside a roasting pan. Fill the roasting pan with enough hot water to go halfway up the side of the springform pan (but not above the foil).
Bake the cheesecake until the edge is set but the center jiggles slightly (when you gently shake the pan, the cheesecake should move in a cohesive wave motion), 1 hour 10 minutes to 1 hour 20 minutes. Turn the oven off, and open the door for a few seconds to let out some heat. Close the door, and let the cheesecake sit in the oven until cooked completely through, 1 hour more.
Transfer the springform pan to a cooling rack. Run a knife around the edge, and let the cheesecake cool to room temperature. Wrap and refrigerate overnight or up to 2 days.
Before serving, cut the marshmallows on the diagonal, and arrange them, cut-side down, in a neat line all over the top edge of the cheesecake.
PHILADELPHIA 3-STEP CHEESECAKE
This is from the Kraft website.
Prep Time: 0 – 15 minutes; Total Time: 1 hour 20 minutes; Makes 8 servings
To view this online, go to https://www.kraftheinz.com/philadelphia/recipes/503503-philadelphia-3-step-cheesecake.
Ingredients
2 pkg (250 g each) Philadelphia Brick Cream Cheese, softened
1/2 cup sugar
1/2 tsp vanilla
2 eggs
1 ready-to-use graham cracker crumb crust (9-inch)
Instructions
Heat oven to 325°F.
Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; beat just until blended.
Pour into crust.
Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours.
HALLOWEEN PUMPKIN CHEESECAKE
This comes from the infamous long-since-forgotten emailing list. Makes 12 servings
Ingredients
1 c. graham cracker crumbs
1 c. plus 1 tbsp. sugar
6 tbsp. butter, melted
16 oz. cream cheese, room temperature
1 can (16 oz.) pumpkin
1 tsp. cinnamon
1/4 tsp. each ginger & nutmeg
1/8 tsp. salt
2 eggs
1 pt. sour cream (2 c.)
1 tsp. vanilla
Whipped cream; toasted, sliced & whole unblanched almonds (optional)
Directions
Mix crumbs with 1 tablespoon sugar & the melted butter until blended. Press onto bottom of 8 or 9 inch springform pan; chill. Beat cream cheese & 3/4 cup sugar until well blended. Beat in pumpkin, spices & salt. Add eggs one at a time, beating well after each. Pour into prepared crust. Bake in preheated 350 degree oven 50 minutes. Remove cake; raise oven temperature to 400 degrees. Mix well sour cream, remaining 1/4 cup sugar & the vanilla. Spread over filling. Bake 8 minutes. Cool cake on rack. Remove sides of pan; chill cake. Before serving, garnish with border of whipped cream and/or almonds.
RED VELVET CHEESECAKE
Recipe courtesy of Food Network Kitchen
Total: 2 hr; Prep: 20 min; Cook: 1 hr 40 min; Yield: 10 servings; Level: Easy
To view this online, click here.
Ingredients
For the crust:
1-1/2 cups finely crushed chocolate wafer cookies (about 28 cookies)
5 tablespoons unsalted butter, melted
1/3 cup sugar
Pinch of salt
For the filling:
4 8-ounce packages cream cheese, softened
1-1/4 cups sugar
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
4 large eggs
1 tablespoon unsweetened cocoa powder
1 teaspoon red food coloring
Directions
Watch how to make this recipe.
Make the crust: Preheat the oven to 350 degrees F. Mix the cookie crumbs, melted butter, sugar and salt in a bowl. Press into the bottom and 1 inch up the sides of a 9-inch springform pan. Put the pan on a baking sheet and bake until set, about 10 minutes. Let cool completely.
Make the filling: Reduce the oven temperature to 325 degrees F. Beat the cream cheese, sugar, lemon juice and vanilla in a stand mixer fitted with the paddle attachment until smooth, 4 to 5 minutes. Add the flour, then beat in the eggs one at a time. Transfer 2 cups batter to a bowl; stir in the cocoa powder and food coloring. Pour the red batter into the crust, then pour the white batter on top. Using a spoon, pull some of the red batter up from the bottom of the cake and swirl. Bake until the edges are set but the center is still wobbly, about 1 hour, 20 minutes.
Turn off the oven but keep the cake inside to cool, 20 minutes. Run a knife around the edge of the pan (don't remove the springform side), then transfer to a rack to cool. Refrigerate at least 4 hours before slicing.
CRANBERRY-ORANGE WHITE CHOCOLATE CHEESECAKE
This is from Philadelphia Cream Cheese, and begins, "Share the creamy texture of this Cranberry-Orange White Chocolate Cheesecake with your friends and family. Watch our how-to video and learn how to make this tasty Cranberry-Orange White Chocolate Cheesecake from scratch."
Prep Time: 25 minutes; Total Time: 6 hours 30 minutes; Makes 16 servings
To view this online, go to https://www.creamcheese.com/recipe/199805/cranberry-orange-white-chocolate-cheesecake.
Ingredients
24 square shortbread cookies, finely crushed (about 1-3/4 cups)
2 Tbsp. butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar, divided
2 tsp. vanilla
1 pkg. (4 oz.) BAKER'S White Chocolate, melted
4 eggs
1 tsp. cornstarch
1 Tbsp. zest and 1/2 cup juice from 2 large oranges, divided
1-1/2 cups fresh cranberries
Directions
Heat oven to 325ºF.
Combine cookie crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
Beat cream cheese, 3/4 cup sugar and vanilla in large bowl with mixer until blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each until just blended. Pour over crust.
Bake 1 hour to 1 hour 5 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Meanwhile, mix cornstarch and 1 Tbsp. orange juice until blended. Bring cranberries, remaining orange juice and remaining sugar to boil in saucepan on medium-high heat; simmer on low heat 6 min. or until cranberries are softened, stirring frequently. Stir in cornstarch mixture; bring to boil, stirring constantly. Cook and stir 1 min. or until thickened. Remove from heat. Stir in orange zest. Cool. Refrigerate until ready to use.
Spoon cranberry glaze over cheesecake just before serving.
STRAWBERRY MARGARITA CHEESECAKE MINIS
This is from Better Homes & Gardens, and begins, “With plenty of strawberry, lime, and even a pretzel crust (for a nod to the salty rim!) there's only thing missing from this mini cheesecake recipe to make it just like a strawberry margarita: a shot of tequila!”
Prep: 1 hr; Bake: 15 mins at 325°; Cool: 10 mins; Chill: 4 hrs to 1 day; Yield: 36 mini cheesecakes
View this online here.
Ingredients
1 recipe Salted Pretzel Crust (below)
1-1/2 8 ounces tubs cream cheese spread, softened
1/2 cup sugar
1 tablespoon all-purpose flour
1-1/2 teaspoons finely shredded lime peel
1 teaspoon vanilla
1 egg
1 cup sliced small strawberries
1 tablespoon sugar
1 tablespoon lime juice
Finely shredded lime peel (optional)
Salted Pretzel Crust Ingredients
1-3/4 cups pretzel sticks
1/4 cup melted butter
2 tablespoons sugar
Directions
Place pretzel sticks in a resealable plastic bag; seal bag. Crush pretzels with a rolling pin until fine crumbs form (you should have 1 cup). In a medium bowl stir together crushed pretzels, butter, and sugar.
Preheat oven to 325°F. Line thirty-six 1-3/4-inch muffin cups with paper bake cups; set aside. Prepare Salted Pretzel Crust. Press about 1-1/2 teaspoons pretzel mixture into the bottom and up the side of each muffin cup. Bake for 5 minutes. Transfer pan to a wire rack.
Meanwhile, for filling, in a medium bowl beat cream cheese with an electric mixer on medium speed until smooth. Add the 1/2 cup sugar, flour, the 1-1/2 teaspoons lime peel, and vanilla; beat until combined. Add egg; beat on low speed just until combined.
Spoon filling into muffin cups, filling each three-fourths full. Bake for 15 to 17 minutes or until filling is set. Cool in muffin cups on wire rack for 10 minutes. Remove cheesecakes from cups. Cover and chill for 4 to 24 hours.
Before serving, in a small bowl stir together strawberries, the 1 tablespoon sugar, and lime juice. Spoon on top of cheesecakes. If desired, sprinkle with additional lime peel.
Nutrition Facts Per Serving: 68 calories, (3 g saturated fat, 0 g polyunsaturated fat, 1 g monounsaturated fat), 18 mg cholesterol, 119 mg sodium, 7 g carbohydrates, 0 g fiber, 5 g sugar, 1 g protein.
HOT CHOCOLATE CHEESECAKE
How does Hot Chocolate Cheesecake sound? Yum!
This comes from The Food Network Kitchen, and starts off, “Use your leftover hot chocolate or cocoa mix in both the crust and the filling of this super-rich cheesecake that tastes just like the classic drink.” Total Time: 3 hr 45 min; Prep: 30 min; Inactive: 45 min; Cook: 2hr 30 min; Yield: 12 to 14 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/hot-chocolate-cheesecake.html?oc=linkback
Ingredients
Crust:
6 tablespoons unsalted butter, melted, plus more butter for the pan
9 graham crackers (about 1 sleeve)
1/4 cup hot chocolate or cocoa mix
Pinch fine salt
Filling:
Four 8-ounce packages cream cheese, at room temperature
1 cup sugar
2/3 cup hot chocolate or cocoa mix
1 cup sour cream
6 large eggs, at room temperature
1 tablespoon pure vanilla extract
10 marshmallows
Directions
Special equipment: a 9-inch springform pan
For the crust: Position a rack in the center of the oven, and preheat to 325 degrees F. Butter the inside of a 9-inch springform pan.
Pulse the graham crackers in a food processor until finely ground. Add the butter, hot chocolate mix and salt, and pulse until the mixture comes together and holds its shape when squeezed. Pour the mixture into the prepared pan, and press it into the bottom to make an even layer. Bake until the crust is just firm, about 10 minutes. Let cool completely. Place the pan on a large piece of foil, and fold the foil up the sides of the pan. (This helps seal the pan, to keep water out while baking.)
For the filling: Wipe out the food processor. Pulse the cream cheese, sugar, hot chocolate mix and sour cream until completely smooth, without any lumps, scraping down the side of the bowl a few times. Add the eggs and vanilla, and pulse until incorporated. Pour the filling into the crust, and set the pan inside a roasting pan. Fill the roasting pan with enough hot water to go halfway up the side of the springform pan (but not above the foil).
Bake the cheesecake until the edge is set but the center jiggles slightly (when you gently shake the pan, the cheesecake should move in a cohesive wave motion), 1 hour 10 minutes to 1 hour 20 minutes. Turn the oven off, and open the door for a few seconds to let out some heat. Close the door, and let the cheesecake sit in the oven until cooked completely through, 1 hour more.
Transfer the springform pan to a cooling rack. Run a knife around the edge, and let the cheesecake cool to room temperature. Wrap and refrigerate overnight or up to 2 days.
Before serving, cut the marshmallows on the diagonal, and arrange them, cut-side down, in a neat line all over the top edge of the cheesecake.
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