Cheesescake
I absolutely love Cheesescake. Unfortunately, for years, I was intimidated about trying my hand at making them.
I finally got to the point when I decided to try them. To that end, here are six yummy cheesecake recipes to help you through the day, including a Hot Chocolate Cheesecake and Rosalie’s Cheesecake. Enjoy!
PUMPKIN CHEESECAKE
Yield: 12 to 14 slices
Source: "1,001 Delicious Desserts for People with Diabetes"
Info: http://diabeticgourmet.com/book_archive/details/21.shtml
Ingredients
3/4 cup ground reduced-fat graham crackers
3/4 cup ground gingersnap cookies
8-1/4 teaspoons Equal for Recipes or 27 packets Equal sweetener, divided
4-5 tablespoons margarine, melted
2 packages (8 ounces each) fat-free cream cheese
1 cup canned pumpkin
2 eggs
2 egg whites
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
2 tablespoons cornstarch
1 cup light whipped topping
Chopped toasted pecans, as garnish
Directions
Mix graham cracker and gingersnap crumbs, 1 teaspoon Equal for Recipes, and melted margarine in bottom of 9-inch springform pan; reserve 2 tablespoons crumb mixture. Pat remaining mixture evenly on bottom and 1/2 inch up side of pan. Bake at 350 degrees F. until lightly browned, about 8 minutes. Cool on wire rack.
Beat cream cheese until smooth in large bowl; beat in pumpkin, eggs, and egg whites. Mix in remaining 7-1/4 teaspoons Equal for Recipes, spices, and cornstarch. Pour mixture into springform pan.
Bake at 300 degrees F. just until set in the center, 45 to 60 minutes; sprinkle with reserved crumbs and return to oven. Turn oven off and let cheesecake cool in oven with door ajar for 3 hours. Refrigerate 8 hours or overnight.
Nutritional Information Per Serving (1/12 of recipe): Calories: 213, Fat: 9.8 g, Saturated Fat: 4.3 g, Cholesterol: 47.2 g, Sodium: 444 mg, Protein: 12.1 g, Carbohydrate: 18.2 g; Diabetic Exchanges: 1 Bread/Starch, 1 Meat, 2 Fat
NO-BAKE PUMPKIN CHEESECAKE
This is from Carrie Parente, a Today food recipe developer. For this recipe, Carrie wrote, "In our book, it’s not fall without pumpkin incorporated into just about everything we consume. That could mean sipping a pumpkin spice latte, baking a pie or loaf of quick bread, or indulging in all three throughout the season. This pumpkin cheesecake has our hearts season after season. Our no-bake version calls for just seven ingredients and doesn’t require an oven, which means you can make it on repeat all year long."
Prep Time: 20 minutes; Yields: 1 (10-inch) cheesecake
To view this online, go to https://www.today.com/recipes/no-bake-pumpkin-cheesecake-recipe-t152612.
Ingredients
12 sheets graham crackers (or 2 cups graham-cracker crumbs)
8 tablespoons butter, melted (if using unsalted butter, add 1/4 teaspoon salt)
1 cup heavy whipping cream
2 (8-ounce) blocks cream cheese, softened
1 cup light brown sugar
1 (15-ounce) can pumpkin puree
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
Preparation
Add graham crackers to a food processor and process until fine crumbs form. Alternatively, you may put graham crackers in a large, resealable plastic bag and crush with a rolling pin. Stir together graham cracker crumbs, butter and salt (if using unsalted butter). The mixture should look like wet sand. Firmly press mixture into a 9-inch or 10-inch springform pan, covering the bottom and 1 to 2 inches up the side. Place the crust in the freezer until filling is ready.
Add heavy cream to a bowl. Using a stand mixer or hand mixer, whip until stiff peaks form. Set aside.
In bowl of stand mixer fitted with paddle attachment, beat cream cheese and sugar until smooth. Beat in pumpkin puree, cinnamon, nutmeg and vanilla extract until combined, scraping sides of bowl as needed. Fold whipped heavy cream into cream cheese mixture.
Pour creamy mixture into the prepared shell. Cover with plastic wrap and refrigerate until firm, at least 4 hours, but preferably overnight.
When ready to serve, run a knife between cheesecake and pan. Unclasp sides and remove cheesecake. Top with sweetened whipped cream and a dusting of cinnamon, if desired, before serving.
ROSALIE'S CHEESECAKE
This was from one of our neighbors when I was growing up in New York.
Ingredients
3 egg yolks
1/2 C evaporated milk
3/4 C sugar
1-1/2 tsp. vanilla
2 T unbleached flour, sifted
juice of 1/2 lemon
8 oz. (1 C) cottage cheese
3 T melted butter
3 egg whites
8 oz. cream cheese
Directions
Beat egg yolks with sugar and flour until lemon yellow. Add cream cheese, cottage cheese and flour. Add milk, vanilla and lemon juice. Beat all together and add melted butter during process. Stiffly beat egg whites and fold into mixture. Put into buttered spring form pan and bake at 350 degrees until brown, about 1 hour.
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.
PUMPKIN-CHOCOLATE SWIRL CHEESECAKE
This was in the November/December 2006 issue of Vegetarian Times, page 70. It begins, "It took us four tries to get this recipe just right, but the result—a rich, creamy, pumpkin-flavored cheesecake laced with spice and swirled with chocolate—is truly spectacular."
Makes 24 servings
To view this online, go to https://www.vegetariantimes.com/recipes/pumpkin-chocolate-swirl-cheesecake/.
Ingredients
1-1/2 cups chocolate graham cracker crumbs
4 Tbs. unsalted butter, melted
4 oz. bittersweet chocolate
2 cups low-fat cottage cheese
2 8-oz. pkg. Neufchatel cheese, softened
2 cups light brown sugar
3 large eggs
1/3 cup flour
1 15-oz. can pumpkin
1 & 1/2 Tbs. ground ginger
1-1/2 Tbs. ground cinnamon
2 tsp. vanilla extract
1 tsp. ground nutmeg
Preparation
Preheat oven to 350°F.
To make Chocolate Crust:
Coat 9-inch springform pan with cooking spray. Combine graham cracker crumbs and butter in medium bowl. Press into prepared pan, and bake 10 minutes.
Melt chocolate in bowl in microwave on medium power, stirring every 30 seconds to heat evenly. Set aside. Blend cottage cheese in food processor 3 minutes, until smooth. Add Neufchâtel cheese, brown sugar, eggs and flour, and process until smooth. Add pumpkin, ginger, cinnamon, vanilla and nutmeg, and process 1 minute, or until smooth.
Whisk 1 cup cream cheese batter into melted chocolate. Pour remaining batter into crust. Spoon dollops of chocolate mixture onto batter, and swirl with knife.
Bake cheesecake 1 & 1/2 hours, or until top is firm and cake is beginning to pull away from sides of pan. Cool completely on wire rack, then chill well before unmolding and serving.
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.
I finally got to the point when I decided to try them. To that end, here are six yummy cheesecake recipes to help you through the day, including a Hot Chocolate Cheesecake and Rosalie’s Cheesecake. Enjoy!
PUMPKIN CHEESECAKE
Yield: 12 to 14 slices
Source: "1,001 Delicious Desserts for People with Diabetes"
Info: http://diabeticgourmet.com/book_archive/details/21.shtml
Ingredients
3/4 cup ground reduced-fat graham crackers
3/4 cup ground gingersnap cookies
8-1/4 teaspoons Equal for Recipes or 27 packets Equal sweetener, divided
4-5 tablespoons margarine, melted
2 packages (8 ounces each) fat-free cream cheese
1 cup canned pumpkin
2 eggs
2 egg whites
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
2 tablespoons cornstarch
1 cup light whipped topping
Chopped toasted pecans, as garnish
Directions
Mix graham cracker and gingersnap crumbs, 1 teaspoon Equal for Recipes, and melted margarine in bottom of 9-inch springform pan; reserve 2 tablespoons crumb mixture. Pat remaining mixture evenly on bottom and 1/2 inch up side of pan. Bake at 350 degrees F. until lightly browned, about 8 minutes. Cool on wire rack.
Beat cream cheese until smooth in large bowl; beat in pumpkin, eggs, and egg whites. Mix in remaining 7-1/4 teaspoons Equal for Recipes, spices, and cornstarch. Pour mixture into springform pan.
Bake at 300 degrees F. just until set in the center, 45 to 60 minutes; sprinkle with reserved crumbs and return to oven. Turn oven off and let cheesecake cool in oven with door ajar for 3 hours. Refrigerate 8 hours or overnight.
Nutritional Information Per Serving (1/12 of recipe): Calories: 213, Fat: 9.8 g, Saturated Fat: 4.3 g, Cholesterol: 47.2 g, Sodium: 444 mg, Protein: 12.1 g, Carbohydrate: 18.2 g; Diabetic Exchanges: 1 Bread/Starch, 1 Meat, 2 Fat
NO-BAKE PUMPKIN CHEESECAKE
This is from Carrie Parente, a Today food recipe developer. For this recipe, Carrie wrote, "In our book, it’s not fall without pumpkin incorporated into just about everything we consume. That could mean sipping a pumpkin spice latte, baking a pie or loaf of quick bread, or indulging in all three throughout the season. This pumpkin cheesecake has our hearts season after season. Our no-bake version calls for just seven ingredients and doesn’t require an oven, which means you can make it on repeat all year long."
Prep Time: 20 minutes; Yields: 1 (10-inch) cheesecake
To view this online, go to https://www.today.com/recipes/no-bake-pumpkin-cheesecake-recipe-t152612.
Ingredients
12 sheets graham crackers (or 2 cups graham-cracker crumbs)
8 tablespoons butter, melted (if using unsalted butter, add 1/4 teaspoon salt)
1 cup heavy whipping cream
2 (8-ounce) blocks cream cheese, softened
1 cup light brown sugar
1 (15-ounce) can pumpkin puree
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
Preparation
Add graham crackers to a food processor and process until fine crumbs form. Alternatively, you may put graham crackers in a large, resealable plastic bag and crush with a rolling pin. Stir together graham cracker crumbs, butter and salt (if using unsalted butter). The mixture should look like wet sand. Firmly press mixture into a 9-inch or 10-inch springform pan, covering the bottom and 1 to 2 inches up the side. Place the crust in the freezer until filling is ready.
Add heavy cream to a bowl. Using a stand mixer or hand mixer, whip until stiff peaks form. Set aside.
In bowl of stand mixer fitted with paddle attachment, beat cream cheese and sugar until smooth. Beat in pumpkin puree, cinnamon, nutmeg and vanilla extract until combined, scraping sides of bowl as needed. Fold whipped heavy cream into cream cheese mixture.
Pour creamy mixture into the prepared shell. Cover with plastic wrap and refrigerate until firm, at least 4 hours, but preferably overnight.
When ready to serve, run a knife between cheesecake and pan. Unclasp sides and remove cheesecake. Top with sweetened whipped cream and a dusting of cinnamon, if desired, before serving.
ROSALIE'S CHEESECAKE
This was from one of our neighbors when I was growing up in New York.
Ingredients
3 egg yolks
1/2 C evaporated milk
3/4 C sugar
1-1/2 tsp. vanilla
2 T unbleached flour, sifted
juice of 1/2 lemon
8 oz. (1 C) cottage cheese
3 T melted butter
3 egg whites
8 oz. cream cheese
Directions
Beat egg yolks with sugar and flour until lemon yellow. Add cream cheese, cottage cheese and flour. Add milk, vanilla and lemon juice. Beat all together and add melted butter during process. Stiffly beat egg whites and fold into mixture. Put into buttered spring form pan and bake at 350 degrees until brown, about 1 hour.
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.
PUMPKIN-CHOCOLATE SWIRL CHEESECAKE
This was in the November/December 2006 issue of Vegetarian Times, page 70. It begins, "It took us four tries to get this recipe just right, but the result—a rich, creamy, pumpkin-flavored cheesecake laced with spice and swirled with chocolate—is truly spectacular."
Makes 24 servings
To view this online, go to https://www.vegetariantimes.com/recipes/pumpkin-chocolate-swirl-cheesecake/.
Ingredients
1-1/2 cups chocolate graham cracker crumbs
4 Tbs. unsalted butter, melted
4 oz. bittersweet chocolate
2 cups low-fat cottage cheese
2 8-oz. pkg. Neufchatel cheese, softened
2 cups light brown sugar
3 large eggs
1/3 cup flour
1 15-oz. can pumpkin
1 & 1/2 Tbs. ground ginger
1-1/2 Tbs. ground cinnamon
2 tsp. vanilla extract
1 tsp. ground nutmeg
Preparation
Preheat oven to 350°F.
To make Chocolate Crust:
Coat 9-inch springform pan with cooking spray. Combine graham cracker crumbs and butter in medium bowl. Press into prepared pan, and bake 10 minutes.
Melt chocolate in bowl in microwave on medium power, stirring every 30 seconds to heat evenly. Set aside. Blend cottage cheese in food processor 3 minutes, until smooth. Add Neufchâtel cheese, brown sugar, eggs and flour, and process until smooth. Add pumpkin, ginger, cinnamon, vanilla and nutmeg, and process 1 minute, or until smooth.
Whisk 1 cup cream cheese batter into melted chocolate. Pour remaining batter into crust. Spoon dollops of chocolate mixture onto batter, and swirl with knife.
Bake cheesecake 1 & 1/2 hours, or until top is firm and cake is beginning to pull away from sides of pan. Cool completely on wire rack, then chill well before unmolding and serving.
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.
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