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Fudgy Cherry-Cheesecake Brownie Bars Recipe

December 8th, 2014 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. Topping

  2. 2 (8 ounce)packageslow-fat cream cheeseor cream cheese
  3. 1/2cupsugar
  4. 1largeegg
  5. 1teaspoonvanilla extract
  6. Brownie

  7. 1cupunsalted butter
  8. 6ouncesunsweetened baking chocolate
  9. 2cupssugar
  10. 3/4teaspoonvanilla extract
  11. 3/4teaspoonsalt
  12. 4largeeggs
  13. 1 1/4cupsall-purpose flour
  14. 1 (21 ounce)cancherry pie filling

DIRECTIONS

  1. Heat oven to 350°.
  2. Line a 13 x 9″ baking pan with foil, letting ends extend a bit over sides.Lightly coat the foil with nonstick cooking spray.
  3. Topping:Beat together all topping ingredients in medium mixing bowl until blended and smooth.Set aside.
  4. Brownie:In a large microwavable mixing bowl, melt butter and chocolate using med power — about 2 minutes—check every 45 seconds and stir.(Can also do in a saucepan over low heat.)Heat until chocolate is melted and smooth — stir to make a smooth mixture.
  5. With wooden spoon, stir in sugar, vanilla and salt into melted chocolate mixture.Add eggs, one at a time, stirring briskly after each egg, until well-blended.Stir in flour.
  6. Spoon brownie mixture into prepared baking pan.
  7. Scatter heaping Tbsp of topping mixture on top of brownie mixture.Next, scatter Tbsps of cherry pir filling over top.Run tip of a knife through topping and pie filling to create a marbelized look.
  8. Bake at 350 for 45-50 minutes or until brownie edges begin to pull away from sides and edges of cream cheese are slightly brown.THE CENTER WILL STILL “JIGGLE” WHEN SHAKEN EVEN WHEN THEY ARE DONE!
  9. Cool in pan on wire rack.When cooled, chill for at least 4 hours before cutting.
  10. After chilling, simply lift out by using the foil that lines the pan.Place on cutting board and cut into squares, and place into individual cupcake/muffin liners.

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Pineapple Delight Cheesecake Recipe

December 5th, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. Crust Ingredients

  2. 1 1/3cupsgraham cracker crumbs
  3. 1/4cupbutter, melted*
  4. 2tablespoonssugar
  5. Filling Ingredients

  6. 1cupsugar
  7. 4 (8 ounce)packagescream cheese, softened
  8. 4eggs
  9. 1cupsour cream
  10. 1cupsweetened flaked coconut
  11. 1 (20 ounce)cancrushed pineapple with juice, well-drained
  12. Topping Ingredients

  13. 1/2cupsweetened flaked coconut, toasted
  14. 1teaspoon freshly gratedorange rind

DIRECTIONS

  1. Heat oven to 325°F
  2. Combine all crust ingredients in small bowl. Press crumb mixture evenly onto bottom of ungreased 9-inch springform pan. Bake 10 minutes. Cool completely.
  3. Combine 1 cup sugar and cream cheese in large bowl. Beat at medium speed, scraping bowl often, until creamy (3 to 4 minutes).
  4. Add eggs one at a time and beat well after each addition (1 minute).
  5. Add sour cream, 1 cup coconut and drained pineapple. Continue beating, scraping bowl often, until well mixed (1 minute).
  6. Spoon cream cheese mixture into prepared crust.
  7. Bake for 70 to 90 minutes or until set 2 inches from edge of pan.
  8. Sprinkle top with 1/4 cup toasted coconut.
  9. Turn off oven; leave cheesecake in oven 2 hours.
  10. Loosen sides of cheesecake from pan by running knife around inside of pan. Cover; refrigerate 8 hours or overnight.
  11. Sprinkle with remaining toasted coconut and orange peel, enjoy!

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Cherries Jubilee Cheesecake Bars Recipe

November 30th, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 1 (18 1/4 ounce)box cherry chipcake mix
  2. 1/2cupmargarineor butter
  3. 2 (8 ounce)packagescream cheese, softened
  4. 1 ready to spreadcherry frosting
  5. 3eggs

DIRECTIONS

  1. Preheat oven to 325°F.
  2. Beat cake mix (dry) and margerine in large bowl on low speed until crumbly. Reserve one cup.
  3. Press remaining crumbly mixture in bottom of ungreased rectangular 13x9x2 pan.
  4. Beat cream cheese and frosting in same bowl on medium speed until smooth.
  5. Beat in eggs until well blended.
  6. Pour over crust.
  7. Sprinkle with cup of crumbly mixture.
  8. Bake about 45 minutes or until set.
  9. Cool completely.
  10. Cover and refrigerate at least 2 hours.
  11. Cut into 6 rows by 6 rows.
  12. Cover and refrigerate any remaining bars.

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Cheesecake Cookies Recipe

November 28th, 2014 by alice  Tags: , | Print This Post Print This Post

INGREDIENTS

  1. 1cupbutteror margarine
  2. 4ouncescream cheese
  3. 1cupsugar
  4. 1egg
  5. 1teaspoon gratedfresh lemon rind
  6. 1tablespoonlemon juice
  7. 2 1/4cupsall-purpose flour
  8. 1teaspoonbaking powder
  9. 1/4cupfine graham cracker crumbs
  10. Cheese filling

  11. 4ouncescream cheese
  12. 2tablespoonssugar
  13. 1/2teaspoon gratedfresh lemon rind
  14. 1egg yolk
  15. 1tablespoonhalf-and-half

DIRECTIONS

  1. Cream butter, cream cheese and sugar until blended.
  2. Add egg, lemon rind and lemon juice; mix well.
  3. Combine flour and baking powder and add to first mixture and blend well; cover.Chil for at least 1 hour.Shape dough into 1-inch balls; roll in graham cracker crumbs.Arrange on ungreased baking sheets.
  4. With finger make an indentation in center of each cookie.Fill with level 1/2 teaspoonful of filling (See below).
  5. Bake at 350F for about 20 minutes.Remove to wire racks to cool; store airtight.
  6. Cheese Filling:.
  7. Beat together all filling ingredients until smooth.

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Sweet Potato Cheesecake Recipe

November 12th, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. CRUST

  2. 2cupsgraham cracker crumbs(about 12 cookie sheets)
  3. 3tablespoonssugar
  4. 2tablespoonsbutter, melted
  5. 1tablespoonwater
  6. cooking spray
  7. FILLING

  8. 1/2cupnon-fat vanilla yogurt
  9. 2 (8 ounce) blocksreduced-fat cream cheese, softened
  10. 2 (8 ounce) blocksfat free cream cheese, softened
  11. 1/3cupflour
  12. 1 1/4cupssugar
  13. 1tablespoonvanilla extract
  14. 1tablespoonlight molasses
  15. 3/4teaspoonground cinnamon
  16. 1/2teaspoonground ginger
  17. 1/4teaspoonsalt
  18. 1/4teaspoonground nutmeg
  19. 3eggs
  20. 2 (15 ounce)canssweet potatoes, drained

DIRECTIONS

  1. Preheat oven to 350F°.
  2. CRUST:Combine first 4 ingredients, tossing with a fork until well blended.
  3. Press into bottom of a 9-inch springform pan coated with cooking spray.
  4. Bake for 10 minutes; cool on a wire rack.
  5. Reduce oven temperature to 325F°.
  6. FILLING:Place yogurt and cheeses in a large bowl; beat until smooth.
  7. Add flour and next 7 ingredients (flour through nutmeg); beat well.
  8. Add eggs, 1 at a time, beating well after each addition.
  9. Place sweet potatoes in a food processor; process until smooth.
  10. Add sweet potatoes to cheese mixture, stirring until well blended.
  11. Pour cheese mixture into prepared pan.
  12. Bake for 1 hour and 20 minutes or until cheesecake center barely moves when pan is touched.
  13. Turn oven off.
  14. Cool cheesecake in closed oven 1 hour.
  15. Remove cheesecake from oven; run a knife around outside edge.
  16. Cool to room temperature.
  17. Cover and chill at least 8 hours.

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