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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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Chocolate Cheesecake Recipe

September 2nd, 2014 by alice  Tags: , | Print This Post Print This Post

INGREDIENTS

  1. 24 nabiscochocolate wafer cookies, finely crushed(about 1-1/3 cups crumbs)
  2. 1/4cupmargarineor butter, melted
  3. 2 (8 ounce)packagescream cheese, softened
  4. 1 1/4cupssour cream, divided
  5. 1cupgranulated sugar
  6. 1/2cupcocoa powder
  7. 2tablespoonsflour
  8. 1teaspoonvanilla
  9. 2eggs
  10. 3/4cuppowdered sugar

DIRECTIONS

  1. Preheat oven to 300°F if using a silver 8-inch springform pan (or to 275°F if using a dark nonstick 8-inch springform pan).
  2. Mix cookie crumbs and margarine until well blended. Press firmly onto bottom of pan; set aside.
  3. Beat cream cheese in large bowl with electric mixer on medium speed until well blended.
  4. Add 1/2 cup of the sour cream, the granulated sugar, cocoa powder, flour and vanilla; beat until well blended.
  5. Add eggs, 1 at a time, beating on low speed after each addition just until blended.
  6. Pour over crust.
  7. Bake 1 hour to 1 hour 5 minutes or until center is almost set.
  8. Run knife or spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
  9. Mix remaining 3/4 cup sour cream and the powdered sugar.
  10. Serve spooned over the cheesecake. Store leftover cheesecake in refrigerator.

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Bundt-pan Cheesecake Recipe

August 31st, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. Crust

  2. 1cupgraham cracker crumbs
  3. 1/4cupbutter, melted
  4. 2tablespoonssugar
  5. Filling

  6. 5 (8 ounce)packagescream cheese
  7. 1 3/4cupssugar
  8. 3tablespoonsflour
  9. 1teaspoonlemons, zest of
  10. 1teaspoonvanilla
  11. 6eggs
  12. 1/4cupwhipping cream

DIRECTIONS

  1. Combine crust ingredients, and press into bottom of 12-cup molded bundt pan.
  2. In a large bowl, mix all filling ingredients except the eggs and cream.
  3. Beat until light and fluffy.
  4. Scrape bowl occasionally.
  5. Add the eggs, and mix for 2 minutes on medium speed.
  6. Add cream, and mix well, scraping sides occasionally.
  7. Spoon into crust.
  8. Bake at 300 degrees for 65 to 75 minutes or until set.
  9. Cool upright in pan for 30 minutes.
  10. Refrigerate 2 hours or longer.
  11. Invert on serving plate.
  12. Makes 8 to 10generous servings.

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