Cheesecake Recipes
Nov. 23rd, 2004 07:07 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
zinayaOk, here’s the list of all the fabulous cheesecake recipes I’ve been receiving over the last few days (thank you holiday meme). I’ll be updating as more come in, I promise!
The list so far:
Chocolate Chip Cookie Cheesecake from![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
mooncat75
Praline Cheesecake fromirishrose
Pumpkin Cheesecake fromscribbulus_ink
Chocolate Marble Cheesecake fromscribbulus_ink
Pumpkin Cheesecake Bars fromkrasota
Chocolate Chip Cookie Cheesecake frommooncat75
Ingredients:
8 oz box of cream cheese
1 cup of sugar
1 teaspoon of vanilla
12 oz tube of chocolate chip cookie dough-(frozen works best)
9 inch glass pie pan
Steps:
-Cut the tube of cookie dough in half, put one half back in the freezer.
-Smooth one half of the cookie dough in the pie pan for a crust.
-Cream together cream cheese, sugar, and vanilla in a bowl.
-Spread cream cheese mixture onto the cookie dough ‘crust’. Crumble remaining cookie dough on top of the cream cheese mixture.
Put in oven and bake at 350 degrees for 15 minutes. Check on it by looking at the bottom of the glass pan, if the dough is still raw on the bottom, bake longer, checking periodically.
Options:
While the pie is still warm you can cut it for a marbling effect. If you can’t wait for the pie to cool, you can stir the pie before it sets and use it as an ice cream topping.
Praline Cheesecake fromirishrose
Preheat oven to 350 degrees
1 cup vanilla wafer crumbs
3 tbsp Sugar
3 tbsp melted butter
4 pkgs cream cheese (room temp)
1.25 cups dark brown sugar, firmly packed
2 tbsp Flour
4 large eggs
2 tsp vanilla
3/4 cup finely chopped pecans
8 oz sour cream
2 tbsp maple syrup
Combine crumbs, sugar, and butter - press into bottom of buttered springform pan (9 inch) and back about 10 minutes then let cool.
Combine cream cheese, brown sugar, & flour - beat at medium speed until well blended. Add eggs one at a time, beating well after each one. Blend in vanilla and nuts. Pour into pan and back for 50 minutes. Cool about 10 minutes. Loosen cake from rim of pan and when cold, remove the rim. Chill until ready to serve. just before serving, combine the sour cream and maple syrup and spread over the top.
Pumpkin Cheesecake: fromscribbulus_ink
1 can (16 oz) pumpkin
1 pkg (8 oz) cream cheese, softened
1/4 tsp vanilla
3 eggs
3/4 cup sugar
1/2 cup Bisquick baking mix
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
whipped cream topping
Heat oven to 350 degrees. Grease pie plate. Place all ingredients except for the whipped topping in a large bowl and mix on high for 2 minutes, scraping bowl constantly. Pour into pie plate.
Bake just until puffed and the center is dry, about 45 minutes (do not overbake). Let it cool, then spread the whipped topping over top and garnish with pecan halves or twists of orange peel if desired. Refrigerate any remaining cheesecake.
Chocolate Marble Cheesecake: fromscribbulus_ink
Cheesecake:
1/2 cup chocolate wafer crumbs (I used crushed chocolate graham crackers)
1 tbsp butter or margarine, softened
3 pkg (8 oz) cream cheese, softened
1 cup sugar
1 1/2 tsp vanilla extract
5 large eggs
2 squares semi-sweet chocolate, melted
Chocolate sour cream frosting:
1 pkg (6 oz) semi-sweet chocolate morsels
1/ 2 cup sour cream
In a small bowl, combine the crumbs and the butter. Lightly grease the bottom of a 9 inch springform pan; press crumb mixture evenly on the bottom. Preheat oven to 300 degrees. In a large bowl, add cream cheese, sugar, and vanilla.
With mixer set at medium speed, beat cream cheese mixture, scraping bowl and beaters as necessary, until mixture is smooth and no lumps remain. Add eggs one at a time, beating well after each addition. Set one cup of the cream cheese mixture aside; pour the rest into the springform pan.
Into the cup of the reserved cream cheese mixture, fold melted chocolate. Spoon into the springform pan. Using a small spatula or knife, cut through the batter in a spiral motion for a marbled effect. Bake 50 minutes or until the mixture is just set (note: I had to bake it longer in order for the top to be evenly baked, which may be due to my crap oven, but still, it may take longer than 50 minutes). Remove to wire rack and cool completely. Refrigerate 2 hours.
Frosting: In the top of a double boiler over hot -- not boiling -- water, melt chocolate, stirring constantly. Remove top of double boiler from bottom; add sour cream. Using a wooden spoon, beat frosting until it's creamy and of spreading consistency.
Remove the side of the springform pan and frost. Refrigerate the cheesecake for at least 4 hours before serving. Cover any remaining cheesecake with plastic wrap and store in refrigerator.
Pumpkin Cheesecake Bars from [Bad username or site: @ livejournal.com]
Makes 20 bars
Crust
1 1/4 cups pecans or pecan pieces
3 TB sugar
5 tsp butter or margarine
Filling
8 oz reduced fat cream cheese or Neufchatel cheese
1/2 cup brown sugar
2 tsp unbleached white flour (I'll probably just use sorghum flour)
2/3 cup canned pumpkin
1 large egg
1 1/4 tsp vanilla
1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/8 tsp cloves
Cooking spray or oil
1. Preheat oven to 350º. Lightly spray or oil an 8-inch square baking pan. Whirl pecans in food processor until finely chopped. Add sugar and butter and pulse until combined. (Mixture will form large clumps.) Scrape nut mixture into prepared pan. With dampened hands, press mixture firmly into place, pressing up the sides of pan about 1/4 inch. Bake 20-25 minutes, until golden. Cool completely on wire rack. Leave oven set to 350º.
2. By hand or using an electric mixer or in the same processor bowl, beat cream cheese until smooth. Add sugar, flour, pumpkin, egg, vanilla, cinnamon, ginger, nutmeg, and cloves. Blend well.
3. Pour pumpkin mixture into cooled crust and bake until center is set and firm when pressed gently in center, about 30 minues. Cool on wire rack. Cover and refrigerate at least 1 hour or overnight before cutting into squares.
(and some additions from [Bad username or site: @ livejournal.com]
Alternatively, sift 175g of flour and 50g of cornfloudr together in a bowl. Lightly rub in 175g butter, then add 50g icing sugar. Mx well, then bind mixture with an egg yolk. Knead lightly. Use half of the pastry to line am 20cm square cake tin, and bake blind at 200 deg C for 10 minutes.
Soften 225g soft cheese, then mix in 50g white sugar and the grated rind of a lemon. Fold in 2 egg yolks and 142ml of soured cream. Whisk three egg whites, fold into mixture. spronle on 100g of chopped dried mixed fruit. Pour the muixture ontio the pastry base, then cover with remaining pastry (do not press down).
Bake at 180degC for 40-45 minutes.
Cool in tin.
Alternatively...
Crush half a packet of digestive biscuits. Melt half a stick of butter and 50g of brown sugar; mix these things together, and press into the bottom of a cake tin (about 8" is ideal). Cream 225 cream cheese then add quarter of a pint of whipped double cream and a flavoured yoghurt.
Pour filling over base, chill overnight.
The list so far:
Chocolate Chip Cookie Cheesecake from
mooncat75Praline Cheesecake from
irishrosePumpkin Cheesecake from
scribbulus_ink Chocolate Marble Cheesecake from
scribbulus_inkPumpkin Cheesecake Bars from
krasotaChocolate Chip Cookie Cheesecake from
mooncat75Ingredients:
8 oz box of cream cheese
1 cup of sugar
1 teaspoon of vanilla
12 oz tube of chocolate chip cookie dough-(frozen works best)
9 inch glass pie pan
Steps:
-Cut the tube of cookie dough in half, put one half back in the freezer.
-Smooth one half of the cookie dough in the pie pan for a crust.
-Cream together cream cheese, sugar, and vanilla in a bowl.
-Spread cream cheese mixture onto the cookie dough ‘crust’. Crumble remaining cookie dough on top of the cream cheese mixture.
Put in oven and bake at 350 degrees for 15 minutes. Check on it by looking at the bottom of the glass pan, if the dough is still raw on the bottom, bake longer, checking periodically.
Options:
While the pie is still warm you can cut it for a marbling effect. If you can’t wait for the pie to cool, you can stir the pie before it sets and use it as an ice cream topping.
Praline Cheesecake from
irishrosePreheat oven to 350 degrees
1 cup vanilla wafer crumbs
3 tbsp Sugar
3 tbsp melted butter
4 pkgs cream cheese (room temp)
1.25 cups dark brown sugar, firmly packed
2 tbsp Flour
4 large eggs
2 tsp vanilla
3/4 cup finely chopped pecans
8 oz sour cream
2 tbsp maple syrup
Combine crumbs, sugar, and butter - press into bottom of buttered springform pan (9 inch) and back about 10 minutes then let cool.
Combine cream cheese, brown sugar, & flour - beat at medium speed until well blended. Add eggs one at a time, beating well after each one. Blend in vanilla and nuts. Pour into pan and back for 50 minutes. Cool about 10 minutes. Loosen cake from rim of pan and when cold, remove the rim. Chill until ready to serve. just before serving, combine the sour cream and maple syrup and spread over the top.
Pumpkin Cheesecake: from
scribbulus_ink1 can (16 oz) pumpkin
1 pkg (8 oz) cream cheese, softened
1/4 tsp vanilla
3 eggs
3/4 cup sugar
1/2 cup Bisquick baking mix
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
whipped cream topping
Heat oven to 350 degrees. Grease pie plate. Place all ingredients except for the whipped topping in a large bowl and mix on high for 2 minutes, scraping bowl constantly. Pour into pie plate.
Bake just until puffed and the center is dry, about 45 minutes (do not overbake). Let it cool, then spread the whipped topping over top and garnish with pecan halves or twists of orange peel if desired. Refrigerate any remaining cheesecake.
Chocolate Marble Cheesecake: from
scribbulus_inkCheesecake:
1/2 cup chocolate wafer crumbs (I used crushed chocolate graham crackers)
1 tbsp butter or margarine, softened
3 pkg (8 oz) cream cheese, softened
1 cup sugar
1 1/2 tsp vanilla extract
5 large eggs
2 squares semi-sweet chocolate, melted
Chocolate sour cream frosting:
1 pkg (6 oz) semi-sweet chocolate morsels
1/ 2 cup sour cream
In a small bowl, combine the crumbs and the butter. Lightly grease the bottom of a 9 inch springform pan; press crumb mixture evenly on the bottom. Preheat oven to 300 degrees. In a large bowl, add cream cheese, sugar, and vanilla.
With mixer set at medium speed, beat cream cheese mixture, scraping bowl and beaters as necessary, until mixture is smooth and no lumps remain. Add eggs one at a time, beating well after each addition. Set one cup of the cream cheese mixture aside; pour the rest into the springform pan.
Into the cup of the reserved cream cheese mixture, fold melted chocolate. Spoon into the springform pan. Using a small spatula or knife, cut through the batter in a spiral motion for a marbled effect. Bake 50 minutes or until the mixture is just set (note: I had to bake it longer in order for the top to be evenly baked, which may be due to my crap oven, but still, it may take longer than 50 minutes). Remove to wire rack and cool completely. Refrigerate 2 hours.
Frosting: In the top of a double boiler over hot -- not boiling -- water, melt chocolate, stirring constantly. Remove top of double boiler from bottom; add sour cream. Using a wooden spoon, beat frosting until it's creamy and of spreading consistency.
Remove the side of the springform pan and frost. Refrigerate the cheesecake for at least 4 hours before serving. Cover any remaining cheesecake with plastic wrap and store in refrigerator.
Pumpkin Cheesecake Bars from [Bad username or site: @ livejournal.com]
Makes 20 bars
Crust
1 1/4 cups pecans or pecan pieces
3 TB sugar
5 tsp butter or margarine
Filling
8 oz reduced fat cream cheese or Neufchatel cheese
1/2 cup brown sugar
2 tsp unbleached white flour (I'll probably just use sorghum flour)
2/3 cup canned pumpkin
1 large egg
1 1/4 tsp vanilla
1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/8 tsp cloves
Cooking spray or oil
1. Preheat oven to 350º. Lightly spray or oil an 8-inch square baking pan. Whirl pecans in food processor until finely chopped. Add sugar and butter and pulse until combined. (Mixture will form large clumps.) Scrape nut mixture into prepared pan. With dampened hands, press mixture firmly into place, pressing up the sides of pan about 1/4 inch. Bake 20-25 minutes, until golden. Cool completely on wire rack. Leave oven set to 350º.
2. By hand or using an electric mixer or in the same processor bowl, beat cream cheese until smooth. Add sugar, flour, pumpkin, egg, vanilla, cinnamon, ginger, nutmeg, and cloves. Blend well.
3. Pour pumpkin mixture into cooled crust and bake until center is set and firm when pressed gently in center, about 30 minues. Cool on wire rack. Cover and refrigerate at least 1 hour or overnight before cutting into squares.
(and some additions from [Bad username or site: @ livejournal.com]
Alternatively, sift 175g of flour and 50g of cornfloudr together in a bowl. Lightly rub in 175g butter, then add 50g icing sugar. Mx well, then bind mixture with an egg yolk. Knead lightly. Use half of the pastry to line am 20cm square cake tin, and bake blind at 200 deg C for 10 minutes.
Soften 225g soft cheese, then mix in 50g white sugar and the grated rind of a lemon. Fold in 2 egg yolks and 142ml of soured cream. Whisk three egg whites, fold into mixture. spronle on 100g of chopped dried mixed fruit. Pour the muixture ontio the pastry base, then cover with remaining pastry (do not press down).
Bake at 180degC for 40-45 minutes.
Cool in tin.
Alternatively...
Crush half a packet of digestive biscuits. Melt half a stick of butter and 50g of brown sugar; mix these things together, and press into the bottom of a cake tin (about 8" is ideal). Cream 225 cream cheese then add quarter of a pint of whipped double cream and a flavoured yoghurt.
Pour filling over base, chill overnight.
