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Ruggles Reese’s Peanut Butter Cup Cheesecake Recipe

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

Ruggles Reese's Peanut Butter Cup Cheesecake Recipe

INGREDIENTS

  1. For The Crust

  2. 4 1/2cups crushedOreo cookies
  3. 1cup choppedroasted peanuts
  4. 1/2cupbutter, melted
  5. For The Filling

  6. 2lbscream cheese, softened
  7. 5eggs, at room temperature
  8. 1 1/2cups firmly packedbrown sugar
  9. 1cupsmooth peanut butter(not natural-style)
  10. 1/2cupwhipping cream
  11. 1teaspoonvanilla extract
  12. 12Reese’s Peanut Butter cups, broken into small pieces
  13. For The Topping

  14. 3ouncessour cream
  15. 1/2cupsugar

DIRECTIONS

  1. Please Note****Plan Ahead Cheesecake needs to chill for at least 4 hours.
  2. To Make The Crust:.
  3. Combine crushed oreo cookies and peanuts that have been ground in a food processor with the melted butter.
  4. Pat the crust mixture onto bottom and sides of a 10-inch springform pan.
  5. To Make The Filling:.
  6. Beat Cream Cheese in bowl of electric mixer until smooth.
  7. Add eggs, one at a time, beating well after each addition.
  8. Add sugar,peanut butter and cream;mix until smooth.
  9. Stir in vanilla, then fold in peanut butter cup pieces with a rubber spatula.
  10. Pour filling into prepared crust.
  11. Place springform pan into a larger baking pan.
  12. Pour hot water into the larger pan so that the water comes 1 inch up the sides of the springform pan.
  13. Bake at 275 degrees 1-1/2 hous, or until firm and lightly browned.
  14. For The Topping:.
  15. Combine the sour cream and sugar and spread on the cheesecake.
  16. Return the cake to the oven for 5 minutes.
  17. Remove from the oven and allow to cool on a wire rack for one hour.
  18. You may run a knife along the edge of the cake to loosen it from the pan somewhat.
  19. Refrigerate for at least 4 hours.

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Key Lime Cheesecake (copy Cat from Cheese Cake Factory) Recipe

September 29th, 2014 by alice  Tags: , , , , , , , | Print This Post Print This Post

INGREDIENTS

  1. 1 3/4cupsgraham cracker crumbs
  2. 5tablespoons meltedbutter
  3. 1cupsugar
  4. 1tablespoonsugar
  5. 3 (8 ounce)packages softenedcream cheese
  6. 1teaspoonvanilla
  7. 1/2cuplime juice
  8. 3eggs

DIRECTIONS

  1. Preheat oven to 350°F
  2. Make crust by combining the graham crackers with the butter and 1 tbs sugar.
  3. Stir so that all is coated with butter, but keep it crumbly.
  4. Press the crumbs onto the bottom and about half way up the side of an 8 inch springform pan.You don’t want the crust to form all the way up the back of the cheesecake slices.
  5. Bake for 5 minutes and set aside until you are ready to fill.
  6. In large mixing bowl, combine sugar, vanilla, and cream cheese and blend with electric mixer until smooth.
  7. Add lime juice and eggs and continue to beat until smooth and creamy.
  8. Pour the filling into the pan and bake for 60-70 minutes.If you notice top of cake turning light brown, cheesecake is done. Remove from oven and cool.
  9. When cheesecake has cooled to room temperature, put it into the refidgerator.Once cheesecake has chilled (approx 45 minutes later), remove the pan sides and cut cake.
  10. Serve with whipped cream if desired.
  11. Enjoy!

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Chocolate Chip Cheesecake Crescents Recipe

September 27th, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 1 (8 count)packagerefrigerated crescent dinner rolls
  2. 1 (4 ounce)packagecream cheese
  3. 1/4cuppowdered sugar
  4. 1tablespoonbutter
  5. 1 (6 ounce)bagmini chocolate chips

DIRECTIONS

  1. preheat oven to 375 degrees.
  2. Line cookie sheet with foil.
  3. Cream together the cream cheese, powdered sugar and butter until they are smooth.
  4. Unroll crescent rolls onto the cookie sheet.
  5. Spread the cream cheese mixture on the centers of the triangles making sure you leave the wide side of the triangle empty.
  6. Sprinkle with the mini chocolate chips.
  7. Roll triangles from teh point to the wide end, (the opposite way in which you roll them to make crescent rolls).
  8. Fold the wide ends in to encase the edges.
  9. Place the rolls on the cookis sheet 2-3 inches apart, folded ends down.
  10. Push down on them to slightly flatten them.
  11. Bake for 11 – 15 minutes untill they get golden brown.
  12. Serve either cool or warm, also great frozen.

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Cheesecake Factory Carrot Cake Cheesecake Recipe

September 19th, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. CHEESECAKE

  2. 16ouncescream cheese(at room temp)
  3. 3/4cupgranulated sugar
  4. 1tablespoonflour
  5. 3eggs
  6. 1teaspoonvanilla
  7. CARROT CAKE

  8. 3/4cupvegetable oil
  9. 1cupgranulated sugar
  10. 2eggs
  11. 1teaspoonvanilla
  12. 1cupflour
  13. 1teaspoonbaking soda
  14. 1teaspooncinnamon
  15. 1dashsalt
  16. 1 (8 1/2 ounce)cancrushed pineapple, well drained with juice reserved
  17. 1cup gratedcarrots
  18. 1/2cupflaked coconut
  19. 1/2cup choppedwalnuts
  20. PINEAPPLE CREAM CHEESE FROSTING

  21. 2ouncescream cheese, softened
  22. 1tablespoonbutter, softened
  23. 1 3/4cupspowdered sugar
  24. 1/2teaspoonvanilla
  25. 1tablespoon reservedpineapple juice

DIRECTIONS

  1. To make cheesecake,
  2. In large bowl of electric mixer, beat together 2 pkgs cream cheese and 3/4 cup sugar until smooth.
  3. Beat in 1 tablespoon flour, 3 eggs and 2 teaspoons vanilla until smooth. Set aside.
  4. Meanwhile prepare Carrot Cake: In large bowl, combine oil, 1 cup sugar, 2 eggs and 1 teaspoon vanilla, blending thoroughly.
  5. Stir in 1 cup flour, baking soda, cinnamon and dash salt, mixing well.
  6. Stir in drained pineapple, carrots, coconut and walnuts.
  7. Spread 1 1/2 cups carrot cake batter over bottom of greased 9-or 9 1/2-inch springform pan.
  8. Drop large spoonfuls of cream cheese batter over carrot cake batter; top with large spoonfuls of remaining carrot cake batter.
  9. Repeat with remaining cream cheese batter, spreading evenly with a knife.
  10. Do not marble with a knife.
  11. Bake in preheated 350 degree oven 50 to 65 minutes or until cake is set and cooked through.
  12. Cool to room temperature, then refrigerate.
  13. When cake is cold, prepare Pineapple Cream Cheese Frosting.
  14. In a bowl of electric mixer, combine 2 oz cream cheese, butter, powdered sugar, 1/2 teaspoon vanilla, 1 tablespoon reserved pineapple juice and dash of salt.
  15. Beat until smooth and of spreading consistency.
  16. Frost top of cheesecake.
  17. Refrigerate 3 to 4 hours before serving.

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Chocolate Cheesecake Pie Recipe

September 16th, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 1 (8 ounce)packagecream cheese, softened
  2. 1/4cupbutteror margarine, softened
  3. 1/3cuppowdered sugar
  4. 1 1/2teaspoonsvanilla extract
  5. 1 1/2cupsmilk chocolate chips, melted and cooled
  6. 1 (8 ounce)cartonfrozen whipped topping, thawed
  7. 1chocolate cookie pie crust

DIRECTIONS

  1. In large mixing bowl, beat cream cheese, butter, sugar, and vanilla.
  2. Beat in melted chocolate.
  3. Fold in whipped topping.
  4. Spoon into crust.
  5. Cover and chill until serving.

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