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Nutty Cheesecake Squares Recipe

July 19th, 2010 by alice  Tags: , ,

INGREDIENTS

  1. 2cupsall-purpose flour
  2. 1cup finely choppedwalnuts
  3. 2/3cup packedbrown sugar
  4. 1/2teaspoonsalt
  5. 2/3cupbutter
  6. Filling

  7. 16ouncescream cheese, softened
  8. 1/2cupsugar
  9. 2eggs
  10. 1/4cupwhipping cream
  11. 1tablespoonvanilla extract

DIRECTIONS

  1. In a bowl, combine flour, walnuts, brown sugar and salt; cut in butter until the mixture resembles coarse crumbs.
  2. Set half aside; press remaining crumb mixture onto the bottom of a greased 13 X 9-inch baking pan.
  3. Bake at 350 degrees for 8-12 minutes, or until lightly browned.
  4. In a mixing bowl, beat filling ingredients until smooth; pour over crust.
  5. Sprinkle with reserved crumb mixture.
  6. Bake at 350 degrees for 20 to 25 minutes or until a knife inserted near the center comes out clean.
  7. Cool completely.
  8. Store in the refrigerator.
  9. **Cook time does not include cooling time.

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No Bake Cherry Cheesecake Recipe

July 12th, 2010 by alice  Tags: , ,

INGREDIENTS

  1. 6ouncesgraham cracker pie crusts
  2. 1 (14 ounce)cansweetened condensed milk
  3. 1 (8 ounce)packagecream cheese, softened at room temperature
  4. 1/3cuplemon juice
  5. 1teaspoonvanilla extract
  6. 1 (21 ounce)cancherry pie filling

DIRECTIONS

  1. In a medium bowl, beat cream cheese until light and fluffy.
  2. Beat in sweetened condensed milk.
  3. Add lemon juice and vanilla and stir until well mixed.
  4. Pour filling into crust and chill for 2-3 hours.
  5. Top with cherry filling.

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Impossibly Easy Pumpkin Cheesecake Recipe

July 10th, 2010 by alice  Tags: , , ,

INGREDIENTS

  1. Cheesecake

  2. 1 (15 ounce)cansolid-pack pumpkin
  3. 1 (8 ounce)cream cheese, cut into 16 pieces, softened
  4. 1/4teaspoonvanilla
  5. 3eggs
  6. 3/4cupsugar
  7. 1/2cup originalBisquick baking mix
  8. 1 1/2teaspoonspumpkin pie spice
  9. Topping

  10. 1cupsour cream
  11. 2tablespoonssugar
  12. 1teaspoonvanilla

DIRECTIONS

  1. Heat oven to 350°F Spray 9-inch glass pie plate with cooking spray.
  2. 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.
  3. Bake about 45 minutes or just until puffed and center is dry (do not overbake). Cool on wire rack 10 minutes.
  4. Meanwhile, mix all topping ingredients. Carefully spread topping over cheesecake. Refrigerate at least 3 hours until chilled.
  5. Store covered in refrigerator.

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Apple-Of-Your-Eye Cheesecake Recipe

July 8th, 2010 by alice  Tags: , ,

INGREDIENTS

  1. 1cupgraham cracker crumbs
  2. 3tablespoonssugar
  3. 1/2teaspoonground cinnamon
  4. 1/4cupbutter, melted
  5. 2tablespoons finely choppedpecans
  6. Filling

  7. 24ouncescream cheese, softened
  8. 3/4cupsugar
  9. 3eggs
  10. 3/4teaspoonvanilla extract
  11. Topping

  12. 2 1/2cups chopped peeledapples
  13. 1tablespoonlemon juice
  14. 1/4cupsugar
  15. 1/2teaspoonground cinnamon
  16. 6tablespoonscaramel ice cream topping, divided
  17. whipped topping
  18. 2tablespoons choppedpecans

DIRECTIONS

  1. Combine first 5 ingredients; press onto the bottom of a lightly greased 9-inch springform pan.
  2. Bake at 350 degrees for 10 minutes; cool.
  3. In a mixing bowl, beat cream cheese and sugar until smooth.
  4. Add eggs; beat on low just until combined.
  5. Stir in vanilla.
  6. Pour over crust.
  7. Toss apples with lemon juice, sugar and cinnamon; spoon over filling.
  8. Bake at 350 degrees for 55 to 60 minutes or until center is almost set.
  9. Cool on a wire rack for 10 minutes.
  10. Carefully run a knife around edge of pan to loosen.
  11. Drizzle with 4 tablespoons caramel topping.
  12. Cool for 1 hour.
  13. Chill overnight.
  14. Remove sides of pan.
  15. Just before serving, garnish with whipped topping.
  16. Drizzle with remaining caramel; sprinkle with pecans.
  17. Store in refrigerator.
  18. **Cook time does not include cooling time of crust OR chilling the cooked cheesecake overnight.

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Chocolate-Almond Cheesecake (Light Version) Recipe

June 14th, 2010 by alice  Tags: , , ,

INGREDIENTS

  1. vegetable oil cooking spray
  2. 3/4cupchocolate graham crackers(teddy bear shaped cookies, finely crushed)
  3. 1 (12 ounce)containerlow fat cottage cheese(1%)
  4. 2/3cupcocoa
  5. 1/3cupall-purpose flour
  6. 1 (8 ounce)containerreduced-fat cream cheese, softened
  7. 1 (8 ounce)packagefat free cream cheese, softened
  8. 1 1/2cupssugar
  9. 1/4cupAmaretto
  10. 2teaspoonsvanilla extract
  11. 1egg
  12. 1egg white
  13. 1cupreduced-calorie whipped topping, thawed
  14. 2tablespoonsalmonds, sliced and lightly toasted

DIRECTIONS

  1. Coat the bottom of a 9-inch springform pan with cooking spray; sprinkle half of crushed cookies over bottom of pan.
  2. Process cottage cheese in an electric blender 2 to 3 minutes or until very smooth, scraping sides often; set aside.
  3. Sift cocoa and flour together; set aside.
  4. Beat cream cheeses in a large bowl at medium speed of an electric mixer 10 minutes. Gradually add sugar, beating until well blended.
  5. Add cottage cheese; beat 1 minute.
  6. Add cocoa mixture; beat 1 minute, scraping sides of bowl as needed.
  7. Add amaretto and next 3 ingredients; beat 1 minute or until blended.
  8. Pour into prepared pan.
  9. Bake, uncovered, at 300 degrees for 55 minutes or until set.
  10. Remove from oven; sprinkle with remaining crushed cookies.
  11. Run a knife around edge of pan; cool in pan on a wire rack.
  12. Cover and chill at least 8 hours.
  13. 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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