Pumpkin Cheesecake
Yield: 8 Servings
Ingredients
2 tb butter; softened
1/3 c gingersnap crumbs
4 pk (8-oz) cream cheese; at room - temperature
1 1/2 c firmly packed dark brown - sugar
5 eggs
1/4 c all-purpose flour
1 ts cinnamon
1 ts allspice
1/4 ts ground ginger
1/4 ts salt
2 c pumpkin puree
1 maple syrup and walnut - halves for g; arnish
Instructions
Generously butter a 9 in. springform pan with the softened butter. Sprinkle gingersnap crumbs into the pan and shake to evenly coat the sides and bottom. In a large bowl, beat cream cheese until fluffy. Gradually beat in the brown sugar. Add the eggs, one at a time, mixing thoroughly after each. Sift in flour, cinnamon, allspice, ginger, and salt. Blenad well. Beat in pumpkin puree and pour into the pan. Bake at 325F for 1 1/2- 1 3/4 hr. Test center with a toothpick. Remove from oven and cool for 1 hr. Remove the ring and let the cake finish cooling to room temperature. Refrigerate, covered, until chilled. Serve peices drizzled with a little (2 tsp?) maple syrup and a couple of walnut havles for garnish.
Everything about Cheesecake Recipe.
Kahlua Cheesecake Recipe
Kahlua Cheesecake Surprise
Yield: 1 Servings
Ingredients
1 zwieback crust
2 envelopes unflavored
1 gelatin
1/2 c kahlua
1/2 c water
3 eggs separated
1/4 c sugar
1/8 ts salt
2 (8 oz.) packs cream cheese
1 c whipping cream
1 shaved or curled semi-sweet
1 choc
Instructions
Prepare Zwieback Crust. In top of double boiler, soften gelatin in Kahlua & water. Beat in egg yolks, sugar & salt. Cook over boiling water stirring constantly, until slightly thickened. Beat cheese until fluffy. Gradually beat in Kahlua mixture; cool. Beat egg whites until stiff but not dry. Beat cream stiff. Fold egg whites & cream into cheese mixture. Pour into prepared pan. Chill 4 to 5 hours, or overnight. Remove from refrigerator 15 minutes before serving. Decorate with shaved or curled chocolate. Makes 12 servings. (To add flavor, spoon a little Kahlua over each serving).
Zwieback Crust: Blend 1 1/2 cups fine Zwieback crumbs, & 1/3 cup each sugar & melted butter together. Press firmly over bottom & halfway up sides of a 9-inch springform pan. Bake in a moderate oven (350 degrees F.) 8 to 10 minutes. Cool.
Everything about Cheesecake Recipe.
Yield: 1 Servings
Ingredients
1 zwieback crust
2 envelopes unflavored
1 gelatin
1/2 c kahlua
1/2 c water
3 eggs separated
1/4 c sugar
1/8 ts salt
2 (8 oz.) packs cream cheese
1 c whipping cream
1 shaved or curled semi-sweet
1 choc
Instructions
Prepare Zwieback Crust. In top of double boiler, soften gelatin in Kahlua & water. Beat in egg yolks, sugar & salt. Cook over boiling water stirring constantly, until slightly thickened. Beat cheese until fluffy. Gradually beat in Kahlua mixture; cool. Beat egg whites until stiff but not dry. Beat cream stiff. Fold egg whites & cream into cheese mixture. Pour into prepared pan. Chill 4 to 5 hours, or overnight. Remove from refrigerator 15 minutes before serving. Decorate with shaved or curled chocolate. Makes 12 servings. (To add flavor, spoon a little Kahlua over each serving).
Zwieback Crust: Blend 1 1/2 cups fine Zwieback crumbs, & 1/3 cup each sugar & melted butter together. Press firmly over bottom & halfway up sides of a 9-inch springform pan. Bake in a moderate oven (350 degrees F.) 8 to 10 minutes. Cool.
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Mocha Cheesecake Recipe
Mocha Cheesecake
Yield: 10 Servings
Ingredients
CHOCOLATE COOKIE CRUST
22 chocolate wafers
1/4 c butter or margarine; cold, cut into 1/2-inch s
1/8 ts ground cinnamon
Instructions
FILLING
12 oz cream cheese; softened
1 c sugar
2 eggs
5 tb cocoa
3/4 ts vanilla extract
1 tb powdered instant coffee
1 ts boiling water
1 c dairy sour cream
Judy Garnett - pjxg05a Prepare Chocolate Cookie Crust: Crush wafers in food processor or blender to form fine crumbs. In med. bowl, mix crumbs, butter and cinnamon until evenly blended. Press mixture evenly on bottom of a 9-inch springform pan. Set aside. Heat oven to 325 deg. In large mixer bowl, beat cream cheese and butter until smooth and fluffy. Gradually beat in sugar. Add eggs, one at a time, beating well after each addition. Beat in cocoa and vanilla.
Dissolve instant coffee in water; stir into cheese mixture. Add sour cream; blend well. Pour cheese mixture into pan. Bake 30 minutes. TUrn off oven; leave cheesecake in oven 15 minutes without opening door. REmove from oven. Cool in pan on wire rack. Cover; chill. Garnish as desired. Makes 10 to 12 servings.
From the MealMaster recipe list.
Everything about Cheesecake Recipe.
Yield: 10 Servings
Ingredients
CHOCOLATE COOKIE CRUST
22 chocolate wafers
1/4 c butter or margarine; cold, cut into 1/2-inch s
1/8 ts ground cinnamon
Instructions
FILLING
12 oz cream cheese; softened
1 c sugar
2 eggs
5 tb cocoa
3/4 ts vanilla extract
1 tb powdered instant coffee
1 ts boiling water
1 c dairy sour cream
Judy Garnett - pjxg05a Prepare Chocolate Cookie Crust: Crush wafers in food processor or blender to form fine crumbs. In med. bowl, mix crumbs, butter and cinnamon until evenly blended. Press mixture evenly on bottom of a 9-inch springform pan. Set aside. Heat oven to 325 deg. In large mixer bowl, beat cream cheese and butter until smooth and fluffy. Gradually beat in sugar. Add eggs, one at a time, beating well after each addition. Beat in cocoa and vanilla.
Dissolve instant coffee in water; stir into cheese mixture. Add sour cream; blend well. Pour cheese mixture into pan. Bake 30 minutes. TUrn off oven; leave cheesecake in oven 15 minutes without opening door. REmove from oven. Cool in pan on wire rack. Cover; chill. Garnish as desired. Makes 10 to 12 servings.
From the MealMaster recipe list.
Everything about Cheesecake Recipe.
Pumpkin Swirl Cheesecake Recipe
Pumpkin Swirl Cheesecake
Yield: 14 Servings
Ingredients
1 1/2 c finely crushed ginger snaps
1/3 c butter
1 tb flour
2 8 oz. pkgs cream cheese; softened
2/3 c sugar
3 tb flour
2 ts gingerroot; grated (or 1/2 tsp. groun
1 ts vanilla
4 eggs
2 tb milk
2/3 c canned pumpkin
1/4 c brown sugar; packed
1/4 ts ground cinnamon
1/4 ts ground nutmeg
Instructions
For crust: combine crushed gingersnaps, melted butter and the 1 tablespoon of flour in a medium mixing bowl. Press onto the bottom and about 1 1/2" up the sides of an 8" or 9" springform pan. Set pan aside.
For filling: beat cream cheese in a large mixing bowl til smooth. Add sugar, the 3 tablespoons flour, gingerroot or ginger, and vanilla; beat on high speed until smooth. Add eggs all at once. Beat on low speed just until combined. Stir in milk. Measure 2 cups of filling; set aside. To remaning mixture add pumpkin, brown sugar, cinnamon and nutmeg.
Spoon plain cheese mixture into crust lined springform pan. Carefully spoon the pumpkin mixture over plain cheese mixture. Use a spatula to gently swirl batters, being carful not to disturb crust. Place the springform pan on a shallow baking pan on the oven rack. Bake in a 350 oven for 50 to 55 minutes for an 8" pan (45 to 50 minutes for a 9" pan.) or until center appears nearly set when shaken.
Remove springform pan from baking pan. Cool cheesecake on a wire rack for 15 minutes. Use a small metal spatula to loosen crust from sides of pan. Cool 30 minutes more. Remove sides of the springform pan. Cool for 1 hour; cover and chill at least 4 hours. Serves 12 to 16.
Everything about Cheesecake Recipe.
Yield: 14 Servings
Ingredients
1 1/2 c finely crushed ginger snaps
1/3 c butter
1 tb flour
2 8 oz. pkgs cream cheese; softened
2/3 c sugar
3 tb flour
2 ts gingerroot; grated (or 1/2 tsp. groun
1 ts vanilla
4 eggs
2 tb milk
2/3 c canned pumpkin
1/4 c brown sugar; packed
1/4 ts ground cinnamon
1/4 ts ground nutmeg
Instructions
For crust: combine crushed gingersnaps, melted butter and the 1 tablespoon of flour in a medium mixing bowl. Press onto the bottom and about 1 1/2" up the sides of an 8" or 9" springform pan. Set pan aside.
For filling: beat cream cheese in a large mixing bowl til smooth. Add sugar, the 3 tablespoons flour, gingerroot or ginger, and vanilla; beat on high speed until smooth. Add eggs all at once. Beat on low speed just until combined. Stir in milk. Measure 2 cups of filling; set aside. To remaning mixture add pumpkin, brown sugar, cinnamon and nutmeg.
Spoon plain cheese mixture into crust lined springform pan. Carefully spoon the pumpkin mixture over plain cheese mixture. Use a spatula to gently swirl batters, being carful not to disturb crust. Place the springform pan on a shallow baking pan on the oven rack. Bake in a 350 oven for 50 to 55 minutes for an 8" pan (45 to 50 minutes for a 9" pan.) or until center appears nearly set when shaken.
Remove springform pan from baking pan. Cool cheesecake on a wire rack for 15 minutes. Use a small metal spatula to loosen crust from sides of pan. Cool 30 minutes more. Remove sides of the springform pan. Cool for 1 hour; cover and chill at least 4 hours. Serves 12 to 16.
Everything about Cheesecake Recipe.
Creme Brulee Cheesecake Recipe
Creme Brule RecipeCrème Brule is an excellent dessert that can be prepared ahead of time. What's interesting about this recipe is that it requires very less efforts and will still impress your guests and leave them praising your culinary skills. You can start making the Crème Brule Recipe with custard base which is creamier, richer and silkier than other creams. There should be a layer of caramelized sugar either thin or thick on the custard. There would be thick layers created when you directly head sugar layers on the boiler.
The ingredients required are:
½ cup of sugar
8 large egg yolks
½ teaspoon vanilla extract
2 cups of heavy cream
You can first pour the sugar in a bowl with egg yolks. Then beat the yolks until they become smooth and then heat the heavy cream until it is nearly simmering. You can then add heavy cream to the egg yolks bowl with a teaspoon one at a time while also stirring it vigorously. Take care to not tamper, curdle, or heat the eggs when they are exposed to the heat of the cream. After you have added nearly ¼ cup of heavy cream in the yolk bowl you can pour the entire yolks mixture into heavy cream and mix it until smooth.
Now make use of a fine net sieve to strain out the custard mixture in order to remove small clumps that remain in the mixture. It will help in ensuring a silky texture to the custard. You can mix the vanilla extract after the mixture is strained. Then pour out the mixture in ramekins and place them on a baking pan and cook them with some hot water in the pan. After nearly an hour you can find out to see if the custards are done like if the center of it jiggles a little them it is done. You can remove them and serve with your favorite toppings.
I am John James from cremebruleerecipe.org and I am an expert on Cooking. I hope this article gives you a good start how to prepare a easy dessert like Creme Brulee, I have written a lot more advice on Creme Brule Recipe and tips on Cooking.
Everything about Cheesecake Recipe.
German Chocolate Cheesecake Recipe
German Chocolate Cheesecake Squares
Yield: 36 Servings
Ingredients
1 pk active dry yeast, 1/4 oz.
1/2 c warm water
1/4 c sugar
1/2 ts salt
1 egg
1/2 c butter or margarine, softened
2 c flour (up to 2-1/2)
FILLING
19 oz cream cheese, softened
1/3 c baking cocoa
1 c sugar
3 eggs
2 ts vanilla
TOPPING
1/2 c sugar
1 egg
1/2 c evaporated milk
1/4 c butter or margarine
1 ts vanilla
2/3 c flaked coconut
1/2 c chopped pecans
Instructions
In a large mixing bowl, dissolve yeast in water. Add sugar, salt, egg, butter and 1 cup of the flour. Beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured board. Knead until smooth and elastic, about 3-5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rest for 20 minutes. Punch dough down. Press into the bottom and up the sides of a greased 15x10x1" baking pan. In a large mixing bowl, beat cream cheese until smooth. Gradually add cocoa and sugar. Beat until fluffy. Beat in eggs, one at a time. Add vanilla. Pour into crust. Bake at 350 F. for 20-25 minutes or until crust is golden brown. Cool. In a saucepan, combine first four topping ingredients. Cook over Low heat until thick, about 8-10 minutes, stirring constantly. Remove from the heat, stir in vanilla, coconut and nuts. Spread over cooled cake. Chill at least 1 hour. Store in refrigerator. NOTES : Submitted by: Jerry Minerich of Westminster, Co. His favorite dessert recipe.
Recipe by: Taste of Home Magazine, April '95/Bob
Everything about Cheesecake Recipe.
Yield: 36 Servings
Ingredients
1 pk active dry yeast, 1/4 oz.
1/2 c warm water
1/4 c sugar
1/2 ts salt
1 egg
1/2 c butter or margarine, softened
2 c flour (up to 2-1/2)
FILLING
19 oz cream cheese, softened
1/3 c baking cocoa
1 c sugar
3 eggs
2 ts vanilla
TOPPING
1/2 c sugar
1 egg
1/2 c evaporated milk
1/4 c butter or margarine
1 ts vanilla
2/3 c flaked coconut
1/2 c chopped pecans
Instructions
In a large mixing bowl, dissolve yeast in water. Add sugar, salt, egg, butter and 1 cup of the flour. Beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured board. Knead until smooth and elastic, about 3-5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rest for 20 minutes. Punch dough down. Press into the bottom and up the sides of a greased 15x10x1" baking pan. In a large mixing bowl, beat cream cheese until smooth. Gradually add cocoa and sugar. Beat until fluffy. Beat in eggs, one at a time. Add vanilla. Pour into crust. Bake at 350 F. for 20-25 minutes or until crust is golden brown. Cool. In a saucepan, combine first four topping ingredients. Cook over Low heat until thick, about 8-10 minutes, stirring constantly. Remove from the heat, stir in vanilla, coconut and nuts. Spread over cooled cake. Chill at least 1 hour. Store in refrigerator. NOTES : Submitted by: Jerry Minerich of Westminster, Co. His favorite dessert recipe.
Recipe by: Taste of Home Magazine, April '95/Bob
Everything about Cheesecake Recipe.
Peppermint Cheesecake Recipe
Peppermint Cheesecake
Ingredients
(10 servings)
1 c Chocolate Wafer Crumbs
3 tb Margarine, Melted
1 ea Env. Unflavored Gelatin
1/4 c Cold Water
16 oz SOFT Philly Cream Cheese
1/2 c Sugar
1/2 c Milk
1/4 c Crushed Peppermint Candy
1 c Whipping Cream, Whipped
3 oz Milk Chocolate Candy *
Instructions
Milk chocolate should be milk chocolate candy bars and they shoud be finely chopped. Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Cool. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Gradually add gelatin, milk and peppermint candy, mixing until blended, chill until slightly thickened but not set. Fold in whipped cream and chocolate. Pour over crust. Chill until firm. Garnish with additional whipped cream combined with crushed peppermint candies, if desired.
Everything about Cheesecake Recipe.
Ingredients
(10 servings)
1 c Chocolate Wafer Crumbs
3 tb Margarine, Melted
1 ea Env. Unflavored Gelatin
1/4 c Cold Water
16 oz SOFT Philly Cream Cheese
1/2 c Sugar
1/2 c Milk
1/4 c Crushed Peppermint Candy
1 c Whipping Cream, Whipped
3 oz Milk Chocolate Candy *
Instructions
Milk chocolate should be milk chocolate candy bars and they shoud be finely chopped. Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Cool. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Gradually add gelatin, milk and peppermint candy, mixing until blended, chill until slightly thickened but not set. Fold in whipped cream and chocolate. Pour over crust. Chill until firm. Garnish with additional whipped cream combined with crushed peppermint candies, if desired.
Everything about Cheesecake Recipe.
Raspberry Swirl Cheesecake Recipe
Raspberry Swirl Cheesecake With Whole Berry S
Yield: 14 Servings
Ingredients
15 amaretti cookies; crushed about 3/4 cup
3/4 c vanilla water crumbs
2 tb butter; melted
10 oz frozen raspberries; thawed
1 1/2 c sugar; divided
40 oz cream cheese; softened
3 tb flour
1 pinches salt
1 1/2 ts lemon juice
1/2 ts almond extract
5 eggs
2 egg yolks
1/4 c whipping cream
2 tb framboise or other raspberry flavor; ed brandy
Instructions
WHOLE BERRY SAUCE
10 oz frozen raspberries in syrup thawed
1/2 c red currant jelly
2 ts cornstarch
1 ts water
Combine crumbs and butter. Firmly press crumb mixture in bottom of a 10-inch springform pan. Chill. Place raspberries in container of an blender or processor; process until smooth. Press raspberry puree through a sieve; discard seeds. Combine raspberry puree and 1/2 cup sugar, mixing well. Beat cream cheese until light and fluffy. Add remaining 1 cup sugar, flour, salt, lemon juice and almond extract; beat 5 minutes. Add eggs and egg yolks, one at a time, beating well after each addition. Add cream; mix well. Stir in brandy. Pour batter into prepared pan. Pour raspberry mixture over batter; swirl with knife. Bake at 425 degrees for 10 minutes; reduce temperature to 350 degrees, and bake for 1 hour and 5 minutes. Turn oven off. Let cheesecake cool in oven 1 hour. Remove from oven; let cool to room temperature on a wire rack. Cover and chill 8 hours. Remove sides of pan. Serve with Whole Berry Sauce.
WHOLE BERRY SAUCE DIRECTIONS: Drain raspberries, reserving syrup. Combine syrup and jelly in a saucepan; cook over medium heat until jelly dissolves, stirring occasionally. Combine cornstarch and water. Add to syrup mixture, and cook until thickened. Stir in raspberries. Yield 1-1/3 cups.
SOURCE: The Mystic Seaport All Seasons Cookbook 1990 Hometown Collection America's Best Recipes; Oxmoor House Posted to MC-Recipe Digest V1 #1065 by "M. Hicks" on Jan 31, 1998
Everything about Cheesecake Recipe.
Yield: 14 Servings
Ingredients
15 amaretti cookies; crushed about 3/4 cup
3/4 c vanilla water crumbs
2 tb butter; melted
10 oz frozen raspberries; thawed
1 1/2 c sugar; divided
40 oz cream cheese; softened
3 tb flour
1 pinches salt
1 1/2 ts lemon juice
1/2 ts almond extract
5 eggs
2 egg yolks
1/4 c whipping cream
2 tb framboise or other raspberry flavor; ed brandy
Instructions
WHOLE BERRY SAUCE
10 oz frozen raspberries in syrup thawed
1/2 c red currant jelly
2 ts cornstarch
1 ts water
Combine crumbs and butter. Firmly press crumb mixture in bottom of a 10-inch springform pan. Chill. Place raspberries in container of an blender or processor; process until smooth. Press raspberry puree through a sieve; discard seeds. Combine raspberry puree and 1/2 cup sugar, mixing well. Beat cream cheese until light and fluffy. Add remaining 1 cup sugar, flour, salt, lemon juice and almond extract; beat 5 minutes. Add eggs and egg yolks, one at a time, beating well after each addition. Add cream; mix well. Stir in brandy. Pour batter into prepared pan. Pour raspberry mixture over batter; swirl with knife. Bake at 425 degrees for 10 minutes; reduce temperature to 350 degrees, and bake for 1 hour and 5 minutes. Turn oven off. Let cheesecake cool in oven 1 hour. Remove from oven; let cool to room temperature on a wire rack. Cover and chill 8 hours. Remove sides of pan. Serve with Whole Berry Sauce.
WHOLE BERRY SAUCE DIRECTIONS: Drain raspberries, reserving syrup. Combine syrup and jelly in a saucepan; cook over medium heat until jelly dissolves, stirring occasionally. Combine cornstarch and water. Add to syrup mixture, and cook until thickened. Stir in raspberries. Yield 1-1/3 cups.
SOURCE: The Mystic Seaport All Seasons Cookbook 1990 Hometown Collection America's Best Recipes; Oxmoor House Posted to MC-Recipe Digest V1 #1065 by "M. Hicks" on Jan 31, 1998
Everything about Cheesecake Recipe.
Savory Cheesecake Recipe
Savory Cheesecake AppetizerYield: 10 Servings
Ingredients
CRUST
2 c roasted; minced hazelnuts
6 tb butter or margarine; or a combination; at room
Instructions
FILLING
3 pk (8-oz) cream cheese; at room temperature; cut
6 eggs
1 pt sour cream
1/3 c sifted all-purpose flour
3 tb orange juice
3 tb grated orange zest
1 c minced green onions
1 1/2 c flaked smoked trout
1/2 ts salt
1/2 ts white horseradish
1/4 ts white pepper
Crust: Blend 1-1/2 cups of the hazelnuts in butter. Pat into the bottom of a 10-inch springform pan. Set aside.
Filling: Preheat oven to 350 degrees. Place cheese in large bowl of electric mixer. Add 1 egg at a time, mixing well after each addition. Mix in sour cream, flour, juice and orange zest. Blend mixture until smooth. Mix in onions, smoked lake trout, salt, horseradish and pepper. Pour cheese mixture into crust. Bake 1 hour. Turn off heat, leave cheesecake in oven another hour. Remove from oven and allow to cool. Sprinkle remaining 1/2 cup of hazelnuts over top of cake. Refrigerate overnight before serving. Remove cake from pan. Cut into thin slices and serve. Makes 10-12 servings.
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc.
Everything about Cheesecake Recipe.
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