July 19th, 2010 by alice
Tags: Cheesecake, Nutty, Squares
INGREDIENTS
- 2cupsall-purpose flour
- 1cup finely choppedwalnuts
- 2/3cup packedbrown sugar
- 1/2teaspoonsalt
- 2/3cupbutter
-
Filling
- 16ouncescream cheese, softened
- 1/2cupsugar
- 2eggs
- 1/4cupwhipping cream
- 1tablespoonvanilla extract
DIRECTIONS
- In a bowl, combine flour, walnuts, brown sugar and salt; cut in butter until the mixture resembles coarse crumbs.
- Set half aside; press remaining crumb mixture onto the bottom of a greased 13 X 9-inch baking pan.
- Bake at 350 degrees for 8-12 minutes, or until lightly browned.
- In a mixing bowl, beat filling ingredients until smooth; pour over crust.
- Sprinkle with reserved crumb mixture.
- Bake at 350 degrees for 20 to 25 minutes or until a knife inserted near the center comes out clean.
- Cool completely.
- Store in the refrigerator.
- **Cook time does not include cooling time.
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July 12th, 2010 by alice
Tags: Bake, Cheesecake, Cherry
INGREDIENTS
- 6ouncesgraham cracker pie crusts
- 1 (14 ounce)cansweetened condensed milk
- 1 (8 ounce)packagecream cheese, softened at room temperature
- 1/3cuplemon juice
- 1teaspoonvanilla extract
- 1 (21 ounce)cancherry pie filling
DIRECTIONS
- In a medium bowl, beat cream cheese until light and fluffy.
- Beat in sweetened condensed milk.
- Add lemon juice and vanilla and stir until well mixed.
- Pour filling into crust and chill for 2-3 hours.
- Top with cherry filling.
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July 10th, 2010 by alice
Tags: Cheesecake, Easy, Impossibly, Pumpkin
INGREDIENTS
-
Cheesecake
- 1 (15 ounce)cansolid-pack pumpkin
- 1 (8 ounce)cream cheese, cut into 16 pieces, softened
- 1/4teaspoonvanilla
- 3eggs
- 3/4cupsugar
- 1/2cup originalBisquick baking mix
- 1 1/2teaspoonspumpkin pie spice
-
Topping
- 1cupsour cream
- 2tablespoonssugar
- 1teaspoonvanilla
DIRECTIONS
- Heat oven to 350°F Spray 9-inch glass pie plate with cooking spray.
- In blender, place all cheesecake ingredients. Cover; blend on high speed about 2 minutes or until smooth. (Or beat in medium bowl with hand beater 2 minutes, scraping bowl constantly.) Pour into pie plate.
- Bake about 45 minutes or just until puffed and center is dry (do not overbake). Cool on wire rack 10 minutes.
- Meanwhile, mix all topping ingredients. Carefully spread topping over cheesecake. Refrigerate at least 3 hours until chilled.
- Store covered in refrigerator.
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July 8th, 2010 by alice
Tags: Apple, Cheesecake, Eye
INGREDIENTS
- 1cupgraham cracker crumbs
- 3tablespoonssugar
- 1/2teaspoonground cinnamon
- 1/4cupbutter, melted
- 2tablespoons finely choppedpecans
-
Filling
- 24ouncescream cheese, softened
- 3/4cupsugar
- 3eggs
- 3/4teaspoonvanilla extract
-
Topping
- 2 1/2cups chopped peeledapples
- 1tablespoonlemon juice
- 1/4cupsugar
- 1/2teaspoonground cinnamon
- 6tablespoonscaramel ice cream topping, divided
- whipped topping
- 2tablespoons choppedpecans
DIRECTIONS
- Combine first 5 ingredients; press onto the bottom of a lightly greased 9-inch springform pan.
- Bake at 350 degrees for 10 minutes; cool.
- In a mixing bowl, beat cream cheese and sugar until smooth.
- Add eggs; beat on low just until combined.
- Stir in vanilla.
- Pour over crust.
- Toss apples with lemon juice, sugar and cinnamon; spoon over filling.
- Bake at 350 degrees for 55 to 60 minutes or until center is almost set.
- Cool on a wire rack for 10 minutes.
- Carefully run a knife around edge of pan to loosen.
- Drizzle with 4 tablespoons caramel topping.
- Cool for 1 hour.
- Chill overnight.
- Remove sides of pan.
- Just before serving, garnish with whipped topping.
- Drizzle with remaining caramel; sprinkle with pecans.
- Store in refrigerator.
- **Cook time does not include cooling time of crust OR chilling the cooked cheesecake overnight.
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June 14th, 2010 by alice
Tags: Cheesecake, Chocolatelmond, Light, Version
INGREDIENTS
- vegetable oil cooking spray
- 3/4cupchocolate graham crackers(teddy bear shaped cookies, finely crushed)
- 1 (12 ounce)containerlow fat cottage cheese(1%)
- 2/3cupcocoa
- 1/3cupall-purpose flour
- 1 (8 ounce)containerreduced-fat cream cheese, softened
- 1 (8 ounce)packagefat free cream cheese, softened
- 1 1/2cupssugar
- 1/4cupAmaretto
- 2teaspoonsvanilla extract
- 1egg
- 1egg white
- 1cupreduced-calorie whipped topping, thawed
- 2tablespoonsalmonds, sliced and lightly toasted
DIRECTIONS
- Coat the bottom of a 9-inch springform pan with cooking spray; sprinkle half of crushed cookies over bottom of pan.
- Process cottage cheese in an electric blender 2 to 3 minutes or until very smooth, scraping sides often; set aside.
- Sift cocoa and flour together; set aside.
- Beat cream cheeses in a large bowl at medium speed of an electric mixer 10 minutes. Gradually add sugar, beating until well blended.
- Add cottage cheese; beat 1 minute.
- Add cocoa mixture; beat 1 minute, scraping sides of bowl as needed.
- Add amaretto and next 3 ingredients; beat 1 minute or until blended.
- Pour into prepared pan.
- Bake, uncovered, at 300 degrees for 55 minutes or until set.
- Remove from oven; sprinkle with remaining crushed cookies.
- Run a knife around edge of pan; cool in pan on a wire rack.
- Cover and chill at least 8 hours.
- To serve, remove sides of pan; place cheesecake on a plate. Pipe or dollop whipped topping around edge, decorate with almonds.
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