Monday, December 18, 2017

Chocolate Raspberry Truffle Cheesecake Recipe

2 1/2 cups chocolate wafer crumbs
1/3 cup butter or margarine, melted
1/2 cup granulated sugar
8 ounces semisweet chocolate squares,    cut into 1/2-inch cubes
1/4 cup hot strong coffee
24 ounces cream cheese, cut into 1-inch cubes
8 ounces sour cream
1 cup granulated sugar
2 eggs
2 tablespoons whipping cream
1 teaspoon vanilla extract
1/4 cup Chambord or other raspberry-flavored liqueur
Raspberry Sauce
Whipped cream
Fresh mint leaves

Combine wafer crumbs, butter and the 1/2 cup sugar; blend well. Press on bottom and 1 1/2 inches up sides of a 9-inch springform pan. Set aside.Position knife blade in food processor bowl; add chocolate cubes, and process until finely ground.

With food processor running, pour hot coffee through food chute. Process until chocolate is melted and smooth. Add cream cheese cubes and next 6 ingredients, and process until mixture is smooth, stopping once to scrape down sides of processor bowl.

Pour mixture into the prepared crust, and bake at 350 degrees F for 55 minutes (center will still be soft). Let cheesecake cool to room temperature on a wire rack. Cover and chill at least 8 hours.Carefully remove sides of pan. Place each serving on a pool of Raspberry Sauce. Garnish with whipped cream and fresh mint leaves, if desired.

Raspberry Sauce
1 (10 ounce) package frozen raspberries, thawed
2 teaspoons cornstarch

Drain raspberries, reserving juice. Put raspberries through a food mill, and discard seeds. Combine raspberry juice, pur?e and cornstarch, stirring until smooth. Cook over medium heat, stirring until smooth and thickened. Let cool.

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Monday, December 5, 2016

Almond Joy Cheesecake

Almond Joy CheesecakeCrust
1 1/2 cups chocolate wafers
1 1/2 cups sweetened flaked coconut, toasted
1/2 cup sliced almonds, toasted
1/4 cup granulated sugar
1/2 cup (1 stick) unsalted butter

Preheat oven to 350 degrees F. Wrap outside of 9-inch spring form pan with foil.Finely grind cookie crumbs, coconut, almonds and sugar in a food processor. Add butter; process until moist crumbs form. Press mixture into bottom and up 1-inch side of pan.

Bake crust until set and begins to brown, about 12 minutes. Cool. Reduce oven temperature to 325F.Filling32 ounces cream cheese1 cup granulated sugar4 large eggs1 cup flaked coconut, toasted1 tablespoon coconut extract1 cup sliced almonds, toasted. Using electric mixer, beat cream cheese and sugar in large bowl until smooth.

Add eggs, one at a time, beating just until blended after each addition. Mix in coconut and coconut extract. Fold in almonds. Transfer filling to crust. Bake until cake is puffed and no longer moves when pan is shaken, about 1 hour and 15 minutes. Cool completely on rack.

Glaze1 cup semi-sweet chocolate chips3/4 cup whipping cream1 1/2 teaspoons vanilla extract. Combine chocolate chips, cream and vanilla extract in small saucepan. Stir over medium-low heat until smooth. Cool until glaze begins to thicken but can still be poured, about 30 minutes. Pour glaze over cooled cake; spread evenly. Chill cake overnight.

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Monday, July 4, 2016

Raspberry And Grand Marnier Cheesecake

Raspberry and Grand Marnier Cheesecake

1 cup graham cracker crumbs
3 tablespoons granulated sugar
1/4 cup melted butter
10 ounces frozen raspberries, thawed
1/4 cup cold water
1 envelope unflavored gelatine
8 ounces cream cheese
1/2 cup granulated sugar
1 tablespoon Grand Marnier Liqueur
1 cup whipping cream, whipped

Combine crumbs, sugar and butter and press into bottom of 9-inch springform pan. Bake at 350 degrees F for 10 minutes. Cool.

Drain raspberries, reserving juice. Combine juice, water and gelatine in saucepan and let stand for 5 minutes. Cook and stir over low heat until gelatine dissolves. Remove and cool for 10 minutes.

Beat cream cheese and sugar on medium speed until blended. Add raspberries, Grand Marnier, and gelatin mixture. Beat on low speed until blended. Chill in bowl until partially set. Gently fold whipped cream into mixture and spoon into springform pan. Chill 6 to 14 hours.

Run knife around edge of pan to loosen. Remove sides. Top with fresh raspberries and additional whipped cream if desired.

Thursday, June 30, 2016

Pink Lemonade Cheesecake

Pink Lemonade Cheesecake

Lemon Cookie Crust
11 lemon sandwich cream cookies, crushed
3 tablespoons butter, melted
In a small bowl stir together crushed cookies and melted butter until well combined. Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan. Set aside.

Pink Lemonade Filling
24 ounces cream cheese
3/4 cup granulated sugar
5 teaspoons cornstarch
4 eggs
1 egg yolk
3/4 cup frozen pink lemonade concentrate, thawed
2 teaspoons vanilla extract
2 drops red food coloring (optional)

In a large bowl combine cream cheese, sugar and cornstarch. Beat with an electric mixer until smooth. Add eggs and egg yolk, one at a time, beating well after each addition. Beat in lemonade concentrate, vanilla extract, and if desired, food coloring. Pour the cream cheese mixture over the crust.

Bake at 350 degrees F for 15 minutes. Lower the temperature to 200 degrees F and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny. Remove the cake from the oven and run a knife around the inside edge of the pan. Turn the oven off; return the cake to the oven for an additional 1 hour. Chill, uncovered, overnight.

Pink Lemonade Glaze
1/3 cup frozen pink lemonade concentrate, thawed
4 teaspoons lemon juice
1 tablespoon cornstarch
1 drop red food coloring (optional)
Lemon slices

In a small saucepan stir together lemonade concentrate, lemon juice, cornstarch, and if desired, food coloring. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Pour over cheesecake. Garnish with lemon. Chill until serving time.

Makes 12 to 18 slices.

Monday, February 22, 2016

Cheesecake Factory Pumpkin Cheesecake Recipe

1−1/2 cups graham crumbs
5 Tbsp. butter, melted
1 Tbsp. sugar

3 − 8oz. pkgs. cream cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup canned pumpkin
3 eggs
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
Whipped Cream

Mix crust ingredients together, just till coated and crumbly. Press onto the
bottom and 2/3 up the sides of an 8" springform pan. Bake for 5 mins. at
350. Set aside. Combine cheese, sugar and vanilla in large bowl, mix until
smooth with an electric mixer. add pumpkin eggs,and spices, beat till smooth
and creamy. Pour into the crust.

Bake for 60−70 mins.or till the top turns a  bit darker. Remove from oven and allow to come to room temperature, then  refrigerate. After it has thoroughly chilled, remove the pan sides and cut.
Serve with whipped cream.

Enjoy this Cheesecake Factory Cheesecake Recipe from

Saturday, February 20, 2016

Black Forest Chocolate Cheesecake Recipe

1 1/2 cups chocolate cookie crumbs
3 tablespoons butter or margarine, melted
16 ounces cream cheese, softened
1 (14 ounce) can Eagle Brand Creamy Chocolate Sweetened Condensed Milk
3 eggs
3 tablespoons cornstarch
1 teaspoon almond extract
1 (21 ounce) can cherry pie filling, chilled

Preheat oven to 300 degrees F.

Combine crumbs and butter; press firmly on bottom of 9-inch springform pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, cornstarch and almond extract; mix well. Pour into prepared pan.

Bake 55 minutes, or until center is set. Cool; chill. Top with cherry pie filling before serving. Refrigerate leftovers.

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Friday, February 19, 2016

Low Calories Apple Cheesecake

1 1/2 cups graham cracker crumbs
1/4 cup unsalted butter, melted
2 tablespoons Equal Spoonful*

2 packages (8 ounces each) reduced fat cream cheese, softened
1 cup Equal? Spoonful**
1 2/3 cups unsweetened applesauce
2 whole eggs
2 egg whites
2 tablespoons lemon juice
2 tablespoons cornstarch
3/4 teaspoon ground cinnamon
1/2 teaspoon apple pie spice
1 teaspoon vanilla
1 cup reduced fat sour cream
*May substitute 3 packets Equal sweetener
**May substitute 24 packets Equal sweetener

For crust, combine graham cracker crumbs, melted butter and Equal?. Press onto bottom and 1-inch up side of a 9-inch springform pan.

Bake in preheated 375 degree F oven 10 minutes. Remove from oven and cool on wire rack while preparing cheesecake.For cheesecake, beat cream cheese and Equal in mixing bowl on medium speed of mixer until smooth and well combined. Mix in applesauce, eggs, egg whites and lemon juice until blended. Blend in cornstarch, cinnamon, apple pie spice and vanilla until combined. Fold in sour cream, just until combined.Pour cheesecake mixture over baked crust.

Bake in preheated oven 60 to 65 minutes or until center of cake is just set. Remove from oven and cool completely on wire rack. Refrigerate several hours or overnight before serving.

To serve, carefully run sharp knife around edge of cheesecake. Carefully remove side of pan. Cut into wedges and serve.

Makes 16 servingsNutrition information per serving: 171 cal., 5 g pro., 13 g carb., 11 g fat, 56 mg chol., 154 mg sodiumFood exchanges: 1 milk, 2 fat

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