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

Enjoy this Apple Cheesecake Recipe from

Monday, February 15, 2016

Amaretto Peach Cheesecake Recipe

3 tablespoons margarine
1/3 cup granulated sugar
1 large egg
3/4 cups unbleached all-purpose flour

24 ounces cream cheese, softened
3/4 cup granulated sugar
3 tablespoons unbleached all-purpose flour
3 large eggs
16 ounces canned peach halves *
1/4 cup almond flavored liqueur (amaretto)*

Peach halves should be drained, and then pureed.For crust, combine margarine and sugar until light and fluffy. Blend in egg. Add flour; mix well. Spread dough onto bottom of 9-inch springform pan.

Bake at 450 degrees F for 10 minutes.For filling, combine cream cheese, sugar and flour; mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Add peaches and liqueur; mix well.

Pour over crust. Bake at 450 degrees F for 10 minutes. Reduce oven temperature to 250 degrees F, then continue baking for 65 minutes.Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Garnish with additional peach slices and sliced almonds, if desired.

 More Amaretto Cheesecake Recipes at

Sunday, January 10, 2016

Christmas Cheesecake Recipe

Christmas Cheesecake Recipe

If you follow the recipe to the “T” you won't have any problem, it is also colorful as well as the most wonderful piece of pastry that you ever put in your mouth.

1 1/4 cups graham cracker crumbs
2 tablespoons sugar
3 tablespoons butter or margarine melted
2 pounds cream cheese
1cup sugar
8 ounces sour cream
2 eggs
1cup flour
¾ cup heavy whipping cream
2 cup in total chopped candied cherries red and green raisins, walnuts, candied pineapple
½ cup small chocolate chips

In a 5 quart mixing bowl place 2 pounds of cream cheese and 1 cup granulated sugar and mix on low speed until cream cheese is softened and smooth, place in bowl 8 ounces sour cream and continue mixing until well blended, at this time add 2 eggs, mix for 2 minutes then add 1 cup flour, and 3/4 cup heavy whipping cream, mix on second speed until your cheesecake batter is smooth and creamy. At this time your cheesecake mixture should be fluffy like ice cream as it comes out of the ice cream machine.
Add the candied fruit, raisins, walnuts, pine apple, chocolate chips, fold everything together.

Prepare your 10 inch x 2 inches spring form pan, in a large bowl place your graham cracker crumbs and 2 tablespoons sugar, and your melted butter or margarine, then with a wire whisk, whisk them together until well combined, brush onto the sides of your spring form pan a little softened butter so the crumbs have something to hold to, place the crumbs on the sides and bottom of the pan.
Now you add slowly to the pan your cheesecake mix as not to disturb the crumbs too much, now you should have a full pan.
The total weight of the cheesecake with the crumbs on the sides should be 5 to 5-1/4 pounds if you have some batter leftover just chill it, put some whip cream on it and enjoy.

Preheat your oven to 275 degrees and not more, when your oven is hot place the cheesecake in it and bake for 55 minutes then shut off the oven and let it in there for 3 hours, at the end of this time you should have the most beautiful cheesecake you ever seen, let the cheesecake on the table for 1 1/2 hours then place it in the refrigerator for about 2-3 hours. Now remove it from the pan and enjoy.

Before serving sprinkle some red and green edible glitter that you can purchase at any store that has decorating supplies.