Thursday, April 28, 2011

Raspberry Cheesecake Cookie Pizza Recipe

Source: BH&G Christmas Cookies 1995

3/4 cup butter or margarine
3/4 cup granulated sugar
1 egg yolk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
8 ounces cream cheese, softened
1 egg
1 tablespoon granulated sugar1
/3 cup seedless raspberry preserves
1/4 cup sliced almonds, toasted

Beat the butter or margarine in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds.

Add the 3/4 cup sugar and beat until combined. Beat in egg yolk and vanilla extract until combined.
Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon.
Spread dough in a lightly greased 12- or 13-inch pizza pan.

Bake in a 350 degree F oven about 25 minutes or until golden.Meanwhile, beat together cream cheese, 1 egg and the 1 tablespoon sugar until smooth. Spread over hot crust to within 1/2 inch of the edge.

Dollop reserve on top. With a knife, carefully swirl preserve to marble. Sprinkle with almond. Bake 5 to 10 minutes more or until filling is set.Cool in pan on a wire rack. Cut into wedges.

Store in refrigerator.Yields 12 to 16 servings.

More Raspberry Cheesecake Recipes at

Thursday, April 21, 2011

pumpkin cheesecake tarts

Yield: 12 servings
2/3 cup (about 15) crushed gingersnap cookies
2 tablespoons butter or margarine, melted
8 ounces cream cheese, softened
1 cup LIBBYS 100% Pure Pumpkin
1/2 cup granulated sugar
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
2 large eggs
2 tablespoons sour cream (optional)
2 tablespoons NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels, (optional)

Heat oven to 325 degrees F. Paper-line 12 muffin cups.

Combine cookie crumbs and butter in small bowl. Press scant tablespoon onto bottom of each of prepared muffin cups. Bake for 5 minutes.

Beat cream cheese, pumpkin, sugar, pumpkin pie spice and vanilla extract in small mixer bowl until blended. Add eggs; beat well. Pour into muffin cups, filling 3/4 full.

Bake for 25 to 30 minutes. Cool in pan on wire rack. Remove tarts from pan; refrigerate. Garnish with sour cream. Place morsels in heavy-duty plastic bag. Microwave on HIGH (100%) power for 20 seconds; knead. Microwave at additional 10-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over tarts.

Enjoy this Pumpkin Cheesecake Recipe from

Thursday, April 14, 2011

Pineapple Cheesecake Squares

 2 cups all-purpose flour
2/3 cup butter, melted
1/2 cup almonds, toasted and chopped
1/2 cup confectioners sugar

Mix all ingredients in a medium-size bowl with a fork until crumbly. Press firmly and evenly into the bottom of an ungreased 13 x 9-inch pan. Bake until set at 350 degrees F for about 15 to 20 minutes.

16 ounces cream cheese, softened
1/2 cup granulated sugar
2 eggs
2/3 cup unsweetened pineapple juice
1/4 cup all-purpose flour
1/4 cup granulated sugar
20 ounce crushed pineapple, drained<
(juice reserved)
1/2 cup whipping cream >

Beat cream cheese in a medium-size bowl until smooth and fluffy. Beat in the 1/2 cup sugar and eggs. Stir in 1/4 cup pineapple juice. Pour cream cheese mixture over hot crust. Bake just until center is set, about 20 minutes. Cool completely.

Mix flour and 1/4 cup sugar in a 2-quart saucepan. Stir in 1 cup reserved pineapple juice. Heat to boiling over medium heat, stirring constantly. Boil and stir for 1 minute. Remove from heat; fold in pineapple. Cool completely.

Beat whipping cream in a chilled bowl until stiff. Fold into the pineapple mixture. Spread carefully over dessert. Cover loosely and refrigerate until firm, about 4 hours.

More Pineapple Cheesecake Recipes at

Thursday, April 7, 2011

Olive Garden Peaches and Cream Cheesecake Recipe

Sponge Cake Base:
1 egg
1/3 cup granulated sugar
1/4 teaspoon vanilla extract
1/4 cup all-purpose flour
1/4 teaspoon baking powder
1 pinch salt
2 tablespoons water

2 pounds cream cheese, softened
1 cup granulated sugar
4 eggs
1 teaspoon all-purpose flour
1 teaspoon vanilla extract
1 cup sour cream
1/4 cup peach liqueur or peach schnapps or reserved peach juice from the canned or fresh peaches
2 cups canned or firm ripe fresh peach slices,drained well

1 pint whipping cream or equivalent

For the Base: Preheat oven to 375 degrees F. Lightly grease base of 10-inch springform pan.

Beat whole egg in 1 1/2-quart bowl with mixer on high speed, 4 minutes, to a thick yellow foam. Mix in sugar on low speed until smooth. Add flour, water, vanilla extract, baking powder and salt. Mix on low speed until fully blended. Pour into springform pan, roll around until level. Bake 16 to 18 minutes on lowest oven rack. Cool to room temperature.

For the Filling: Preheat oven to 325 degrees F.

Mix cream cheese, sugar, eggs and flour with electric mixer on high until smooth. Add vanilla extract, sour cream and peach flavoring and mix on medium until a smooth thick consistency is obtained. Fold in peach slices carefully - distribute evenly. Pour cheesecake filling onto cooled sponge cake base. Bake 70 minutes on lower oven rack, turn off oven, open oven door to broil position and let cake remain 40 minutes.

Cool to refrigerated temperature.

Top with fresh whipped cream or equivalent and serve. Store up to 2 days in the refrigerator.

Enjoy this No Bake Cheesecake Recipe from