Category: Cheesecake

Chocolate Pumpkin Layered Cheesecake

11/27/2015

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Chocolate Pumpkin Cheesecake

Ingredients:

15 oz can of pumpkin
8 oz package cream cheese, softened
1/2 cup + 2 Tbs brown sugar, packed
1 tsp pumpkin pie spice
2 large eggs beaten slightly
1 graham cracker 9 inch pie crust or gingersnap pie crust
1 cup cold milk
1 Box of Jell-O Chocolate Mousse

DIRECTIONS:

Preheat oven to 350ºF
In large bowl mix cream cheese and brown sugar on medium speed with electric mixer
Beat in pumpkin and pumpkin spice
Stir in eggs by hand
Pour mixture into pie crust
Bake for one hour
Let cool in oven for 30 minutes
Remove from oven and cool completely, about an hour
Put cold milk in a bowl
Add Jell-O Chocolate Mousse
Use electric mixer, beat on low for 30 seconds
Increase speed to medium and mix for an additional 4 minutes (Do not under mix)
Spread mousse over pie in a thick layer
Refrigerate for an hour
Serve

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Cookie Crumb Pie Crust

2/27/2015

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An easy recipe for your cheesecake pie crust. You can really be creative. Replace some cookie crumbs with nuts, combine flavors such as vanilla wafers and chocolate, or graham crackers and ginger snaps.

Cookie Crumb Pie Crust

Ingredients:

·         3 cups cookie crumbs your choice

·         1/3 cup sugar

·         ¼ cup butter, melted

Directions:

1.       Preheat oven to 400ºF

2.       Combine cookie crumbs and sugar

3.       Stir in butter

4.       Press mixture into prepared pie pan or springform pan

5.       Bake for 6-8 minutes

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Carrot Cheesecake

2/27/2015

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Combining two favorite desserts carrot cake and cheesecake results in a decadent and bright treat.

Carrot Cheesecake

Ingredients:

·         1 pound carrots

·         ½ cup unbleached sugar (or brown sugar)

·         1 TBS lemon or orange juice

·         1 tsp ginger

·         ¼ tsp allspice

·         ¼ tsp cinnamon

·         2 8 oz. packages cream cheese, softened

·         4 eggs

·         1 ginger snap or graham crumb pie crust of your choice (try this recipe http://www.donnalcampbell.com/campbell-family-recipes/cookie-crumb-pie-crust )

·         ½ cup walnuts, chopped, divided (optional)

Directions:

1.       Preheat oven to 350ºF

2.       Slice carrots

3.       Place carrots in 6 cups waters, bring to boil

4.       Reduce heat and cook until soft 45 minutes to an hour

5.       Remove from heat and drain

6.       Let cool

7.       Place carrots in food processor and puree until smooth

8.       Add juice, spices, and sugar and blend

9.       Add cream cheese, blend

10.   Blend in one egg at a time

11.   Stir in ¼ cup walnuts

12.   Pour mixture into prepared piecrust

13.   Bake for 50 minutes

14.   Sprinkle with remaining walnuts

15.   Allow to cool then set in refrigerator for about 4 hours

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Donna's Andes Mints Cheesecake

12/24/2014

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Who doesn't love Andes Mints? I was in the store and saw a bag of _ Andes Creme De Menthe Baking Chips and I decided I was going to make a Cheesecake with them.
Here is my recipe

Andes Mints Cheesecake

Ingredients:

·         3 (250 g) packages Cream Cheese, softened

·         3/4 cup sugar

·         1 teaspoon vanilla

·         3 eggs

·         1 Package Andes Crème de Menthe Baking Chips, divided

·         1 Oreo Cookie Pie Crust

Directions:

1.       Preheat Oven to 350ºF

2.       Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended

3.       Add eggs, 1 at a time, beating just until blended after each addition.

4.       Gently stir half of the baking chips into cream cheese batter.

5.       Pour over prepared crust

6.       Bake 45 min. or until center is almost set. Cool

7.       Remove from oven let cool for about 20-30 minutes sprinkle remaining baking chips over top

8.       Let cool

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Pumpkin Cheesecake

11/25/2014

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Although Pumpkin pie is the tradition, at my house the preference is for pumpkin cheesecake. This recipe is super easy.

Pumpkin Cheesecake
Ingredients:

·         15 oz can of pumpkin

·         8 oz package cream cheese, softened

·         1/2 cup + 2 Tbs brown sugar, packed

·         1 tsp pumpkin pie spice

·         2 large eggs beaten slightly

·         1 graham cracker 9 inch pie crust or gingersnap pie crust

DIRECTIONS:

·         Preheat oven to 350ºF

·         In large bowl mix cream cheese and brown sugar on medium speed with electric mixer

·         Beat in pumpkin and pumpkin spice

·         Stir in eggs by hand

·         Pour mixture into pie crust

·         Bake for one hour

·         Let cool in oven for 30 minutes

·         Remove from oven and cool an additional 15 minutes

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Vegan Cheesecake

11/12/2014

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Vegans, You can have your cheesecake and eat it too! This recipe will give you a delicious dessert.
Vegan Cheesecake

Ingredients:
Crust:
·         1 cup sifted whole wheat flour

·         ¼ cup Stevia in the Raw or Sugar in the Raw

·         1 teaspoon lemon zest

·         ½ cup applesauce

Filling:
·         20 ounces plain cultured soy

·         1/8 teaspoon vanilla extract

·         ½ teaspoon lemon zest

·         1 ½ tbsp. whole wheat flour

·         1/8 teaspoon salt

·         5/8 cup Stevia or Sugar in the Raw

·         ½ cup vegan egg substitute or ¼ cup applesauce

·         2 tablespoons Coconut Milk

Directions:

Crust:
1.    Preheat oven to 400º F

2.    Combine 1 cup of the flour, sugar and grated lemon zest.

3.    Stir in the applesauce and vanilla

4.    Pat 1/3 of the dough into the bottom of one 9 inch spring form pan with the sides removed.

5.    Bake for 6 minutes. Let cool then spray sides of pan with vegetable oil spray and attach to bottom. Pat the remaining dough evenly on the sides to a height of 2 inches

Filling:
1.    Preheat oven to 500º F

2.    Beat together yogurt, vanilla and lemon zest.

3.    Mix 1 ½ tablespoons flour, 1/8 teaspoon salt and the remaining sugar together. Gradually blend this mixture into the cultured soy mixture

4.    Slowly add the egg substitute or applesauce while beating

5.    Gently stir in the coconut milk

Pour into prepared pie crust

6.    Bake at 500º for 5 to 8 minutes or until top edge of crust is golden.

7.    Reduce heat to 200ºF and continue baking for 1 hour.

8.    Remove cake from oven and cool in pan for at least 3 hours.

9.    Remove sides of pan to serve

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Cheesecake Pastry Bars

11/4/2014

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Cheesecake Pastry Bars are great to bring to your holiday party or a delicious and easy dessert for your family dinner.

Ingredients:

·         2 cans Crescent Rolls

·         2 – 8 ounce packages cream cheese, softened

·         1 cup and ½ cup sugar, divided

·         1 tsp vanilla extract

·         ½ cup butter, melted

·         1 tbsp. ground cinnamon

Directions:

1.       Preheat oven to 350ºF

2.       Unroll 1 can of crescent rolls, and lay flat in the bottom of a 9-inch ×13-inch baking pan. Pinch any seams closed.

3.       Combine cream cheese, 1 cup sugar and vanilla in a medium bowl with electric mixer until combined and smooth.

4.       Spread cream cheese mixture over top of the crescent roll

5.       Unroll and layer second can of crescent rolls on top of the cream cheese mixture. Make sure all seams are closed.

6.       Pour the melted butter over the top.

7.       Combine the remaining sugar and tablespoon of cinnamon and sprinkle evenly on top of butter.

8.       Bake for 30 minutes until top is golden brown.

9.       Let cool for about 20 minutes and then put in refrigerator for at least one hour

10.   Cut into squares

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Dueling Pumpkin Cheesecake Dips

10/24/2014

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It is that time of year. Everywhere we are coming up with new ways to use and experience that delicious pumpkin. A dip can give you the bite you want without having to eat a whole piece of pie or cake. It is always the star when brought to a party or family gathering.
Both of these recipes were obtained from my friend Shirley Moore. I tweaked them to my preferences.
Shirley’s Pumpkin Spice Cheesecake Dip

Ingredients ·         8 cream cheese, softened

·         ½ cup unsalted butter, softened

·         ¾ cup confectioners’ sugar (for a healthier option put ¾ cup raw sugar in a blender, blend on pulse until powdered)

·         1 tablespoon brown sugar (for a healthier option use raw sugar)

·         2 teaspoons International Delight Pumpkin Pie Spice Creamer

·         1 tsp vanilla extract

·         1-2 teaspoons pumpkin spice per taste preference

·         1 cup miniature chocolate chips (optional)

Directions 1.       In a large bowl beat cream cheese and butter until fluffy.

2.       Add confectioners’ sugar, brown sugar, pumpkin pie creamer, and vanilla until well combined.

3.       Add pumpkin spice

4.       Stir in chocolate chips.

5.       Chill until ready to serve.

Yield: 2 cups Serve with Graham Crackers, Vanilla Wafers or Pretzels

Here is another one:
Pumpkin Cheesecake Dip

Ingredients: ·         16 oz. Cream Cheese, softened

·         2/3 cup raw sugar

·         8 oz. pumpkin puree (not pumpkin pie filling)

·         ½ tsp salt (optional)

·         1 tsp vanilla extract

·         2 tsp pumpkin pie spice

·         8 oz. whipped cream

Optional garnishes

·         Pecans

·         Cinnamon

·         Or miniature chocolate chips

Directions: 1.       In a large bowl mix cream cheese and sugar until smooth

2.       Add pumpkin, salt, vanilla, and spice, mix until smooth

3.       Add ½ of the whipped cream and mix, then the other half and mix

4.       Garnish

5.       Cool then enjoy

Serve with graham crackers, pretzels, or cookies.

Either recipe can be made with less sugar by substituting your favorite sweetener such as stevia, agave, or monk fruit. A granulated sweetener will give you better results than a liquid or syrup.

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Chocolate Pumpkin Layered Cheesecake

Cookie Crumb Pie Crust

Carrot Cheesecake

Donna's Andes Mints Cheesecake

Pumpkin Cheesecake

Vegan Cheesecake

Cheesecake Pastry Bars

Dueling Pumpkin Cheesecake Dips

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