Banana Nut Cheesecake
1 cup chocolate wafer crumbs
1/4 cup margarine, melted
16 ounces cream cheese, softened
1/2 cup granulated sugar
1/2 cup mashed ripe bananas
2 large eggs
1/4 cup chopped walnuts
1/3 cup milk chocolate chips
1 tablespoon margarine
2 tablespoons water
Combine crumbs and margarine; press onto the bottom of a 9-inch springform pan. Bake at 350 degrees F for 10 minutes.
Combine cream cheese, sugar and banana, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Stir in walnuts, pour over crust. Bake at 350 degrees F for 40 minutes. Loosen cake from rim; cool before removing rim pf pan.
Melt chocolate pieces and margarine with water over low heat, stirring until smooth. Drizzle over cheesecake. Chill.
Monday, February 17, 2014
Monday, February 10, 2014
Autumn Cheesecake
Autumn Cheesecake
1 cup graham cracker crumbs
3 tablespoons granulated sugar
1/2 teaspoon cinnamon
1/4 cup margarine, melted
16 ounces cream cheese, softened
1/2 cup granulated sugar
2 eggs
1/2 teaspoon vanilla extract
4 cups thin peeled apple slices
1/3 cup granulated sugar
1/2 teaspoon cinnamon
1/4 cup chopped pecans
Combine crumbs, 3 tablespoons sugar, cinnamon and margarine; press onto bottom of a 9-inch springform pan. Bake at 350 degrees F for 10 minutes.
Combine cream cheese and 1/2 cup sugar, mixing at medium speed of electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in vanilla extract; pour over crust.
Toss apples with combined 1/3 cup sugar and cinnamon. Spoon apple mixture over cream cheese layer. Sprinkle with pecans. Bake at 350 degrees F for 1 hour and 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
Variation
Add 1/2 cup finely chopped pecans with crumbs for crust. Continue as directed.
1 cup graham cracker crumbs
3 tablespoons granulated sugar
1/2 teaspoon cinnamon
1/4 cup margarine, melted
16 ounces cream cheese, softened
1/2 cup granulated sugar
2 eggs
1/2 teaspoon vanilla extract
4 cups thin peeled apple slices
1/3 cup granulated sugar
1/2 teaspoon cinnamon
1/4 cup chopped pecans
Combine crumbs, 3 tablespoons sugar, cinnamon and margarine; press onto bottom of a 9-inch springform pan. Bake at 350 degrees F for 10 minutes.
Combine cream cheese and 1/2 cup sugar, mixing at medium speed of electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in vanilla extract; pour over crust.
Toss apples with combined 1/3 cup sugar and cinnamon. Spoon apple mixture over cream cheese layer. Sprinkle with pecans. Bake at 350 degrees F for 1 hour and 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
Variation
Add 1/2 cup finely chopped pecans with crumbs for crust. Continue as directed.
Monday, February 3, 2014
Apricot Cheesecake
Apricot Cheesecake
Crust
2 1/2 cups quick oats, uncooked
1/3 cup brown sugar, packed
3 tablespoons unbleached all-purpose flour
1/3 cup margarine, melted
Combine oats, brown sugar, flour and margarine, press onto bottom of 9-inch springform pan. Bake at 350 degrees F for 15 minutes. Cool.
Filling
1 envelope unflavored gelatine
1/3 cup cold water
16 ounces cream cheese, softened
1/2 cup granulated sugar
2 tablespoons brandy
1/2 cup dried apricots, finely chopped
1 cup whipping cream, whipped
Soften gelatine in water. Stir over low heat until dissolved. Combine cream cheese and granulated sugar, beating at medium speed in electric mixer until well blended. Gradually add gelatin and brandy to cream cheese mixture, mixing just until well blended. Chill until slightly thickened; fold in apricots and whipped cream. Pour into crust; chill until firm.
Topping
1 (10 ounce) jar apricot preserves
1 tablespoon brandy
Heat combined preserves and brandy over low heat. Cool for a few minutes. Spoon over cheesecake.
Crust
2 1/2 cups quick oats, uncooked
1/3 cup brown sugar, packed
3 tablespoons unbleached all-purpose flour
1/3 cup margarine, melted
Combine oats, brown sugar, flour and margarine, press onto bottom of 9-inch springform pan. Bake at 350 degrees F for 15 minutes. Cool.
Filling
1 envelope unflavored gelatine
1/3 cup cold water
16 ounces cream cheese, softened
1/2 cup granulated sugar
2 tablespoons brandy
1/2 cup dried apricots, finely chopped
1 cup whipping cream, whipped
Soften gelatine in water. Stir over low heat until dissolved. Combine cream cheese and granulated sugar, beating at medium speed in electric mixer until well blended. Gradually add gelatin and brandy to cream cheese mixture, mixing just until well blended. Chill until slightly thickened; fold in apricots and whipped cream. Pour into crust; chill until firm.
Topping
1 (10 ounce) jar apricot preserves
1 tablespoon brandy
Heat combined preserves and brandy over low heat. Cool for a few minutes. Spoon over cheesecake.
Monday, January 27, 2014
Applesauce Cheesecake
Applesauce Cheesecake
Crust
1 1/4 cups graham cracker crumbs
(about 20 squares)
1/2 cup chopped pecans, toasted
1/4 cup firmly packed brown sugar
1/4 cup margarine, melted
Preheat oven to 350 degrees F.
In medium bowl, combine all crust ingredients; mix well. Press onto bottom of ungreased 10-inch springform pan.
Filling
24 ounces cream cheese, softened
1 cup granulated sugar
2 tablespoons flour
3 eggs
1 cup applesauce
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
In a large bowl, beat cream cheese and sugar at medium speed until smooth and creamy. Add flour; blend well. At low speed, add eggs, one at a time, beating just until blended. Add remaining ingredients. Beat until well blended. Pour into crust-lined pan. Bake at 350 degrees F for 50 to 60 minutes or until center is set. Cool.
Refrigerate several hours or overnight. Just before serving, carefully remove sides of pan. Store in refrigerator.
Yields 16 servings.
Crust
1 1/4 cups graham cracker crumbs
(about 20 squares)
1/2 cup chopped pecans, toasted
1/4 cup firmly packed brown sugar
1/4 cup margarine, melted
Preheat oven to 350 degrees F.
In medium bowl, combine all crust ingredients; mix well. Press onto bottom of ungreased 10-inch springform pan.
Filling
24 ounces cream cheese, softened
1 cup granulated sugar
2 tablespoons flour
3 eggs
1 cup applesauce
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
In a large bowl, beat cream cheese and sugar at medium speed until smooth and creamy. Add flour; blend well. At low speed, add eggs, one at a time, beating just until blended. Add remaining ingredients. Beat until well blended. Pour into crust-lined pan. Bake at 350 degrees F for 50 to 60 minutes or until center is set. Cool.
Refrigerate several hours or overnight. Just before serving, carefully remove sides of pan. Store in refrigerator.
Yields 16 servings.
Monday, January 20, 2014
Amaretto-Irish Cream Cheesecake
Amaretto-Irish Cream Cheesecake
Crust
1 1/2 cups vanilla wafer crumbs
1/2 cup blanched whole almonds, toasted and finely chopped
1/4 cup butter or margarine, melted
1 tablespoon amaretto
Filling
24 ounces cream cheese, softened
1 cup granulated sugar
4 eggs
1/3 cup whipping cream
1/3 cup blanched whole almonds, toasted and ground
1/4 cup Irish Cream liqueur
1/4 cup amaretto
Topping
1 1/2 cups sour cream
1 tablespoon granulated sugar
1/2 teaspoon vanilla extract
1/4 cup sliced almonds
Combine first 4 ingredients; firmly press mixture evenly on bottom of a lightly greased 10-inch springform pan. Bake at 350 degrees F for 10 minutes. Set aside to cool.
Beat softened cream cheese at high speed of an electric mixer until light and fluffy; gradually add 1 cup sugar, beating well. Add eggs, one at a time, beating after each addition. Stir in whipping cream and next 3 ingredients. Pour into pan. Bake at 350 degrees F for 50 minutes; turn oven off, and leave in oven for 30 minutes.
Combine sour cream, the 1 tablespoon sugar and vanilla extract; stir, and spoon over cake. Sprinkle the 1/4 cup almonds around edge. Bake at 500 degrees F for 5 minutes. Cool; chill.
Crust
1 1/2 cups vanilla wafer crumbs
1/2 cup blanched whole almonds, toasted and finely chopped
1/4 cup butter or margarine, melted
1 tablespoon amaretto
Filling
24 ounces cream cheese, softened
1 cup granulated sugar
4 eggs
1/3 cup whipping cream
1/3 cup blanched whole almonds, toasted and ground
1/4 cup Irish Cream liqueur
1/4 cup amaretto
Topping
1 1/2 cups sour cream
1 tablespoon granulated sugar
1/2 teaspoon vanilla extract
1/4 cup sliced almonds
Combine first 4 ingredients; firmly press mixture evenly on bottom of a lightly greased 10-inch springform pan. Bake at 350 degrees F for 10 minutes. Set aside to cool.
Beat softened cream cheese at high speed of an electric mixer until light and fluffy; gradually add 1 cup sugar, beating well. Add eggs, one at a time, beating after each addition. Stir in whipping cream and next 3 ingredients. Pour into pan. Bake at 350 degrees F for 50 minutes; turn oven off, and leave in oven for 30 minutes.
Combine sour cream, the 1 tablespoon sugar and vanilla extract; stir, and spoon over cake. Sprinkle the 1/4 cup almonds around edge. Bake at 500 degrees F for 5 minutes. Cool; chill.
Monday, January 13, 2014
Almond And Raspberry Cheesecake
Almond and Raspberry Cheesecake
Crust
1 cup vanilla wafers
3/4 cup ground almonds
1/4 cup butter, melted
Filling
8 ounces cream cheese, softened
1 cup ricotta cheese
1 cup granulated sugar
4 large eggs
1 egg yolk
1 cup sour cream
3 tablespoons flour
1 tablespoon grated lemon zest
1 1/4 cups fresh raspberries
1/3 cup sliced almonds
Fresh raspberries for garnish
Crust: In a food processor process wafers until fine crumbs. Mix wafer crumbs, almonds and butter together. Press mixture in bottom of greased 9-inch springform pan. Chill for 1 hour.
Filling: Beat cream cheese, ricotta cheese and sugar together. Add next 5 ingredients. Mix well. Pour mixture over crust. Sprinkle top of filling evenly with raspberries and almonds. Bake at 350 degrees F for about 1 hour until center is almost set. Turn oven off. Run knife around edge of pan. Cool in oven with door ajar for 2 hours. Chill for 6 hours or overnight.
Garnish with fresh raspberries!
Crust
1 cup vanilla wafers
3/4 cup ground almonds
1/4 cup butter, melted
Filling
8 ounces cream cheese, softened
1 cup ricotta cheese
1 cup granulated sugar
4 large eggs
1 egg yolk
1 cup sour cream
3 tablespoons flour
1 tablespoon grated lemon zest
1 1/4 cups fresh raspberries
1/3 cup sliced almonds
Fresh raspberries for garnish
Crust: In a food processor process wafers until fine crumbs. Mix wafer crumbs, almonds and butter together. Press mixture in bottom of greased 9-inch springform pan. Chill for 1 hour.
Filling: Beat cream cheese, ricotta cheese and sugar together. Add next 5 ingredients. Mix well. Pour mixture over crust. Sprinkle top of filling evenly with raspberries and almonds. Bake at 350 degrees F for about 1 hour until center is almost set. Turn oven off. Run knife around edge of pan. Cool in oven with door ajar for 2 hours. Chill for 6 hours or overnight.
Garnish with fresh raspberries!
Friday, November 22, 2013
Pumpkin Cheesecake Pie/Lowfat
Ingredients
1cup ginger
snap cookie, crumbs
1tablespoon brown sugar
3tablespoon butter, or margarine, melted
1each gelatin, envelope, unflavored
1/4cup skim milk, cold
1/2cup skim milk, boiling
16oz can pumpkin
8oz cream cheese, softened, lite
3/4cupbrown sugar, packed
1 teaspoon vanilla extract
1 teaspoon cinnamon, ground
1/2 teaspoon salt 1/8 teaspoon cloves, ground
1 cup whip topping, frozen, lite, thawed
In 9-inch pie plate, combine gingersnap crumbs and 1 tb brown sugar. Drizzle with melted margarine. Pat crumbs into bottom and up side of pie plate to make crust; set aside.
In blender, sprinkle unflavored gelatin over cold milk; let stand 2 minutes. Add hot milk and process at low speed until gelatin is completely dissolved, about 2 minutes. Add pumpkin, cream cheese, 3/4 c brown sugar, vanilla, cinnamon, salt and cloves. Process at high speed until thoroughly blended, scraping sides frequently, about 5 minutes.
Pour into prepared crust. Chill until firm, about 3 hours. Top with whipped topping.
Pumpkin Cheesecake Recipe
1cup ginger
snap cookie, crumbs
1tablespoon brown sugar
3tablespoon butter, or margarine, melted
1each gelatin, envelope, unflavored
1/4cup skim milk, cold
1/2cup skim milk, boiling
16oz can pumpkin
8oz cream cheese, softened, lite
3/4cupbrown sugar, packed
1 teaspoon vanilla extract
1 teaspoon cinnamon, ground
1/2 teaspoon salt 1/8 teaspoon cloves, ground
1 cup whip topping, frozen, lite, thawed
In 9-inch pie plate, combine gingersnap crumbs and 1 tb brown sugar. Drizzle with melted margarine. Pat crumbs into bottom and up side of pie plate to make crust; set aside.
In blender, sprinkle unflavored gelatin over cold milk; let stand 2 minutes. Add hot milk and process at low speed until gelatin is completely dissolved, about 2 minutes. Add pumpkin, cream cheese, 3/4 c brown sugar, vanilla, cinnamon, salt and cloves. Process at high speed until thoroughly blended, scraping sides frequently, about 5 minutes.
Pour into prepared crust. Chill until firm, about 3 hours. Top with whipped topping.
Pumpkin Cheesecake Recipe
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