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Blueberry or Cherry Cheesecake Recipe

April 18th, 2015 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 2cupsgraham cracker crumbs
  2. 1/4cupsugar
  3. 1/2cupbutter, melted
  4. 1cupDream Whip
  5. 1 (8 ounce)packagecream cheese
  6. 1/2cupicing sugar
  7. 500gpie filling

DIRECTIONS

  1. Combine the first 3 ingredients and bake at 350 degrees for 10 minutes.
  2. Cool crust completely.
  3. Whip 1 cup dream whip.
  4. Add 1 pkg. cream cheese and 1/2 cup icing sugar.
  5. Whip all together and pour on cooled crust.
  6. Put one can of blueberry or cherry pie filling.
  7. Refridgerate for a couple hours or overnight before serving.

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Peach Cheesecake Recipe

April 17th, 2015 by alice  Tags: , | Print This Post Print This Post

INGREDIENTS

  1. Crust

  2. 1cupgraham cracker crumbs
  3. 1/4cupsugar
  4. 1tablespoonbutter, melted
  5. Filling

  6. 2eggs
  7. 12ouncescream cheese, softened
  8. 1cupsugar
  9. 1/2teaspoonvanilla
  10. 1/4cuppeach jam, plus
  11. 1cuppeach jam

DIRECTIONS

  1. Preheat oven to 350 degrees F.
  2. In a medium size bowl, combine the graham cracker crumbs with the sugar and butter.
  3. Mix well and place in the bottom and sides of an 8-inch springform cake pan. Make sure to press against the sides and bottom of the pan.
  4. Set crust aside.
  5. Prepare the filling by beating the eggs and cream cheese together.
  6. Add the sugar and vanilla and continue beating until well blended.
  7. Add 1/4 cup peach jam and mix until incorporated.
  8. Pour mixture into prepared crust and bake for 35 to 40 minutes.
  9. Remove from oven and let cool for 10 minutes.
  10. Remove cake from oven and top with remaining 1 cup peach jam.
  11. Cool to room temperature and then refrigerate overnight.

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No Bake Cheesecake Recipe

April 12th, 2015 by alice  Tags: , | Print This Post Print This Post

INGREDIENTS

  1. 8ouncessoft cream cheese
  2. 1 (14 ounce)cansweetened condensed milk
  3. 1/3cupfresh lemon juice
  4. 1teaspoonvanilla extract

DIRECTIONS

  1. Beat cream cheese until light and fluffy.Gradually add milk and stir until well mixed.
  2. Blend in juice and extract.
  3. Turn into a prepared graham cracker crust.Refrigerate for about 4 hours before serving.

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Caramel Toffee Bar Cheesecake Recipe

April 11th, 2015 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. CRUST

  2. 1 1/4cupsgraham cracker crumbs
  3. 4tablespoonssugar
  4. 1/4cup coldbutter
  5. 1/4cupbutterscotch chips
  6. CAKE

  7. 4 (8 ounce)packagescream cheese, softened(2 pounds)
  8. 1 (14 ounce)cansweetened condensed milk
  9. 2/3cupsugar
  10. 5eggs
  11. 2 1/2teaspoonsvanilla
  12. 1tablespoonlemon juice
  13. 15-18 wrappedcaramels, chopped
  14. 1/2-3/4cupHeath candy barsor Skor candy bars, finely crushed
  15. SOUR CREAM TOPPING

  16. 1 1/2cupssour cream
  17. 1/2teaspoonvanilla
  18. 1-2tablespoonsugar

DIRECTIONS

  1. Set oven to 375 degrees.
  2. Set oven rack to second-lowest position.
  3. Prepare a 9 or 10-inch springform pan.
  4. For the crust: In a food processor, pulse the graham cracker crumbs, brown sugar, butter and the butterscotch baking chips together to form a crumbly mixture.
  5. Remove and press into bottom of springform pan (do not bake).
  6. To make cheesecake: In a mixer bowl, cream the creamcheese with condensed milk and sugar until smooth.
  7. Add in eggs one at a time.
  8. Add in vanilla and lemon juice.
  9. Fold in the chopped caramels.
  10. Pour into prepared crust in the pan.
  11. Place in the oven, and reduce heat to 350 degrees.
  12. Bake until set (about 45 minutes).
  13. To make topping: In a small bowl, whisk together the sour cream, vanilla and sugar until smooth.
  14. Spread over warm cake, and return to oven to bake an additional 6-8 minutes.
  15. Remove the cake from oven and refrigerate several hours or overnight.
  16. Before serving, sprinkle with chopped toffee bars.

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Oreo Irish Liqueur Cheesecake Recipe

April 11th, 2015 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 9cupsOreo cookie crumbs
  2. 5tablespoonsinstant coffee granules
  3. 1cupbutter, melted
  4. 8lbscream cheese, softened
  5. 16eggs
  6. 8teaspoonsrum extract
  7. 1/2cup irishliqueur
  8. 1cupcoffee, strong
  9. 3 1/2lbssweetened condensed milk
  10. 1lbOreo cookie crumbs
  11. 3/4lbsemisweet chocolate, melted
  12. almonds, sliced toasted (optional)
  13. mandarin oranges (optional)
  14. raspberries, fresh (optional)
  15. raspberry sauce (optional)

DIRECTIONS

  1. To make the crusts, combine the eight cups of crumbs, instant coffee and butter.Press 2 cups firmly on bottom and sides of 4 nine inch springpans.Chill.
  2. In a large mixer, beat the eggs in one at a time to the cream cheese at medium speed until smooth. Add the extract, liqueuer, coffee, milk and cont. to beat.When smooth reserve 1/3 of the mix and set aside.Mix the pound of Oreos into the rest and set aside.
  3. Add the chocolate to the 1/3 you saved and pour alternating with the other 2/3s into crusts.Swirl the batter to marble.
  4. Bake at 325F for 55 minutes.The center should be set.Cool for 10 mins and loosen the cheesecake from the sides with a thin knife or spatula.Allow to cool completely, remove outer rings of pan, cover the cakes and refrigerate for at LEAST 8 hours.
  5. Slice to desired portion sizes and then garnish with optional items.

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