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 ~~~~~Cheese Cakes~~~~~

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PostSubject: ~~~~~Cheese Cakes~~~~~   Sun Nov 09, 2008 11:19 pm

Candy Cane Cheesecake


1 1/3 cups chocolate cookie crumbs
2 tablespoons granulated sugar
1/4 cup butter
1 1/2 cups sour cream
1/2 cup granulated sugar
3 eggs
1 tablespoon flour
2 teaspoons vanilla extract
1/4 teaspoon peppermint extract
24 ounces cream cheese
2 tablespoons butter
2/3 cup crushed peppermint candy

Preheat oven to 325 degrees F.
Combine first 3 ingredients and press into a 9-inch spring form pan.
Blend sour cream, sugar, eggs, flour and both extracts until smooth. Add cream cheese and the 2 tablespoons butter. Stir in crushed candy. Pour into crust and bake on lowest rack of oven for 50 to 60 minutes or until firm. Allow to cool (top may crack) and refrigerate overnight.
Remove from pan and serve. Top with sweetened whipped cream and garnish with candy cane if desired.
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PostSubject: Re: ~~~~~Cheese Cakes~~~~~   Sun Nov 09, 2008 11:19 pm

Cranberry Cheesecake




1 1/2 cups graham cracker crumbs

1/4 cup sugar

1/2 teaspoon cinnamon

1/3 cup melted butter or margarine

3 packages (8 ounces each) cream cheese, room temperature

1 cup sugar

5 eggs

1/4 teaspoon salt

1 teaspoon vanilla

1 tablespoon cornstarch

1/2 cup sugar

1/2 cup water

1 1/2 cups fresh or frozen-fresh cranberries, rinsed and drained



Mix graham cracker crumbs, sugar and cinnamon. Stir in butter.

Press mixture firmly and evenly onto bottom of a 9 inch spring form pan





Beat cream cheese until soft and fluffy

Gradually beat in sugar, add eggs and beat until smooth and well blended

Beat in salt and vanilla

Pour mixture into lined 9 inch pan

Bake at 350 for 45 minutes or until firm and slightly puffed

Cool cake in oven

A crack in cake is characteristic

Remove from oven and chill





In saucepan mix cornstarch, sugar and water until smooth

Add cranberries

Cook over low heat, stirring constantly until mixture bubbles and thickens

Simmer while stirring for 2 minutes

Cool



Spread cranberry mixture on top of cheesecake

Chill until ready to serve
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PostSubject: Re: ~~~~~Cheese Cakes~~~~~   Sun Nov 09, 2008 11:19 pm

Fluffy Cranberry Cheese Pie




Cranberry Topping

1 pkg (3oz) raspberry gelatin

1/3 cup sugar

1-1/4 cups cranberry juice

1 can (8oz) jellied cranberry sauce



Filling

1 pkg (3oz) cream cheese, softened

1/4 cup sugar

1 tbsp milk

1 tsp vanilla extract

1/2 cup frozen whipped topping

1 pastry shell (9inch) baked



In a mixing bowl, combine gelatin and sugar, set aside

In a saucepan, bring cranberry juice to a boil

Remove from the heat and pour over gelatin mixture, stirring to dissolve

Stir in the cranberry sauce

Chill until slightly thickened



Meanwhile, in another mixing bowl, beat cream cheese, sugar, milk and vanilla until fluffy

Fold in the whipped topping

Spread evenly into pie shell

Beat cranberry topping until frothy

Pour over filling

Chill overnight

Yield 6 to 8 servings
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PostSubject: Re: ~~~~~Cheese Cakes~~~~~   Sun Nov 09, 2008 11:20 pm

Cranberry Cheesecake




1 cup sugar

2 tbsp cornstarch

1 cup cranberry juice

1-1/2 cups fresh or frozen cranberries



Crust

1 cup graham cracker crumbs (about 14 squares)

3 tbsp sugar

3 tbsp butter, melted



Filling

4 pkg (8oz each) cream cheese, softened

1 cup sugar

3 tbsp all purpose flour

4 eggs

1 cup eggnog (commercially prepared)

1 tbsp vanilla extract



In a saucepan, combine the first 4 ingredients, bring to a boil

Reduce heat cook and stir over medium heat for 2 minutes

Remove from the heat, set aside

In a small bowl, combine cracker crumbs and sugar

Stir in butter

Press onto the bottom of a greased 9 inch spring form pan

Bake at 325 for 10 minutes

Cool on a wire rack



In a mixing bowl beat cream cheese and sugar until smooth

Add flour and beat well

Add eggs; beat on low just until combined

Add eggnog and vanilla, beat just until blended

Pour 2/4 of the filling over crust

Top with half of the cranberry mixture (cover and chill remaining cranberry mixture)

Carefully spoon remaining filling on top

Bake at 325 for 60 to 70 minutes or until center is almost set



Cool on a wire rack for 10 minutes

Carefully run a knife around edge of pan to loosen

Cool 1 hour longer

Refrigerate overnight

Remove sides of pan

Spoon remaining cranberry mixture over cheesecake

Yield 12 servings
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PostSubject: Re: ~~~~~Cheese Cakes~~~~~   Sun Nov 09, 2008 11:20 pm

Cafe Cheese Pie





Cafe Nut Crust



1 tbsp instant coffee

4 tsp boiling water

1 cup unsifted flour

3 tbsp sugar

3/4 tsp salt

1/2 cup vegetable shortening

1 cup ground pecans

Preheat oven to 450F in small cup combine instant coffee water mix well set aside

In large bowl, combine flour, sugar and salt; cut-in shortening with pastry blender or 2 knives until mixture resembles small crumbs

Mix in nuts.

Add coffee mixture, blend until mixture holds together

Press firmly into bottom and up sides of 9" pie pan

Bake 450F for 10-12 minutes Remove from oven. Gently press crust down

Cool completely. Fill with Cafe Pie Filling



Cafe Pie Filling



2 tbsp instant coffee

1 tbsp boiling water

1 8-oz pkg cream cheese, softened

1/2 cup firmly packed brown sugar

1/8 tsp salt

2 eggs, separated

1 tsp vanilla extract

1/4 cup firmly packed brown sugar

1 cup heavy cream, whipped

6 pecan halves

In small measuring cup, combine instant coffee and water; mix well

In large bowl. beat cream cheese, coffee mixture, brown sugar and salt until creamy.

Add egg yolks, beat well; set aside.

In small bowl, beat egg whites and vanilla extract until foamy

Add brown sugar, beat until stiff peaks form

Gently fold beaten egg whites and whipped cream into cafe cheese mixture.

Pour into Cafe Nut Crust.

Garnish top with pecan halves.

Freeze until firm (about 2 hours)

Remove from freezer 20 minutes before serving

Makes one 9" pie
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PostSubject: Re: ~~~~~Cheese Cakes~~~~~   Sun Nov 09, 2008 11:21 pm

Chocolate Cheesecake Flan



1 1/2 cups sugar divided

4 sq bakers semi sweet baking chocolate

1 can (12oz) evaporated milk

1 pkg (8oz) cream cheese cubed

4 eggs



Preheat over to 350F

Place 1 cup of the sugar in small heavy saucepan cook on medium heat until sugar is deep golden brown, stirring constantly to create a caramel sauce

Pour into 9 inch round pan



Place chocolate squares in microwave On HIGH 1 1/2 min or until chocolate is almost melted, stirring after each min, cool

Place milk and cream cheese in blender container, cover Blend until smooth. Add remaining 1/2 cup sugar, eggs and melted chocolate, cover blend well.

Pour over caramel sauce in pan.

Bake flan in water bath to ensure a gentle, even heat that will prevent curdling.

To create water bath, set round pan holding the mixture inside a larger pan. Add water to larger pan. Surrounding round pan about half way up the side



Bake 1 hour or until knife inserted 1 inch from edge comes out clean.

Remove from oven

Place round pan on wire rack cool completely

Refrigerate 4 hours or overnight.

To unmold run metal knife around edge of flan

Invert onto plate shake slight to loosen

(The Caramel sauce on the top will drizzle down the sides.)
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PostSubject: Re: ~~~~~Cheese Cakes~~~~~   Sun Nov 09, 2008 11:21 pm

Chocolate Chip Cheesecake


2 rolls slice and bake chocolate chip cookie dough

3 eggs

2 cups sugar

2 (8 ounce) pkgs cream cheese, softened



Preheat oven to 350 degrees



Slice one roll of cookie dough into 24 slices and put in the bottom of a 13x9 inch pan

Beat eggs until fluffy

Add sugar and cream cheese

Beat until smooth

Pour over the sliced cookies

Slice the second roll of cookie dough and put on top of the cream cheese mixture

Bake for 45 to 60 minutes or until cookies turn brown

Cool and refrigerate

Serves 24
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PostSubject: Re: ~~~~~Cheese Cakes~~~~~   Sun Nov 09, 2008 11:21 pm

Caramel Fudge Cheesecake




1 pkg fudge brownie mix (8 inch square pan size)

1 pkg (14oz) caramels

1/4 cup evaporated milk

1-1/4 cups coarsely chopped pecans

2 pkgs (8oz each) cream cheese, softened

1/2 cup sugar

2 eggs

2 squares (1oz each) semisweet chocolate, melted

2 squares (1oz each) unsweetened chocolate, melted



Prepare brownie batter according to the package directions

Spread into a greased 9 inch spring form pan

Bake at 350 for 20 minutes

Cool for 10 minutes on a wire rack

Meanwhile in a microwave safe bowl, melt caramels with milk

Pour over brownie crust, sprinkle with pecans



In a mixing bowl, combine the cream cheese and sugar, mix well

Add eggs, beating on low speed just until combined

Stir in melted chocolate

Pour over pecans

Bake at 350 for 35 to 40 minutes or until the center is almost set

Cool on a wire rack for 10 minutes

Run a knife around edge of pan to loosen, cool completely

Chill overnight remove sides of pan before serving

Store leftovers in the refrigerator

Yield 12 servings
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PostSubject: Re: ~~~~~Cheese Cakes~~~~~   Sun Nov 09, 2008 11:21 pm

Cheeseless Cheese Cake

Roll 16 graham crackers
Line place with crumbs and 1/4 lb butter
Beat 4 egg yolks
Add juice of 2 lemons and
1 can eagle brand condensed milk
Beat well
Add beaten egg whites by folding into mixture
Put in cracker shellBake 25 minutes
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PostSubject: Re: ~~~~~Cheese Cakes~~~~~   Sun Nov 09, 2008 11:22 pm

Gingerbread Cheesecake


1 pound cream cheese (at room temperature)
1/2 teaspoon vanilla extract
4 eggs
1/2 cup granulated sugar
1/4 cup molasses
4 tablespoons butter, softened
1 teaspoon ground ginger
1 teaspoon cinnamon
1/4 teaspoon fresh nutmeg, grated
1/8 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup light brown sugar
1 1/2 teaspoons baking soda
1 cup flour

Preheat the oven to 350 degrees F. Butter a 9-inch spring form pan.
In a mixer bowl, beat the cream cheese on high speed until light and smooth, about 3 minutes. With the mixer on, beat in the vanilla extract. Add two of the eggs, 1 at a time, beating until thoroughly blended. Gradually add the granulated sugar and beat until the mixture is light and fluffy, about 3 minutes; set aside.
In a medium saucepan, heat the molasses over low heat until bubbles begin to form around the sides. Remove from the heat and stir in the butter, 1 tablespoon at a time, until completely blended. Scrape the molasses into a medium bowl and stir in the ginger, cinnamon, nutmeg, cloves and salt. Add the brown sugar and beat with a wooden spoon until smooth. Let cool to room temperature.
Beat the remaining 2 eggs into the gingerbread batter, 1 at a time, until well blended. Stir in the baking soda, then beat in the flour in 3 batches until completely incorporated. Using a tablespoon, drop half the gingerbread batter in spoonfuls into the prepared pan. Use one-fourth of the reserved cream cheese mixture to fill in the empty spaces. Dollop the remaining gingerbread batter on top of the cream cheese mounds. Fill in with another one-fourth of the cream cheese mixture. Swirl with the flat edge of a knife to marbleize the batters (be careful not to over-mix). Smooth the remaining cream cheese mixture over the top. Bake in the middle of the oven for 50 minutes, or until the top of the cake begins to crack. Let cool to room temperature. Remove the sides of the spring-form pan, cover and refrigerate. Serve chilled.
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PostSubject: Re: ~~~~~Cheese Cakes~~~~~   Sun Nov 09, 2008 11:22 pm

Italian-Style Cottage Cheese Cake




Crust

2 cups (one 6 oz package) finely crushed toast crumbs

2 tablespoons sugar

1 cup butter or 1 stick margarine, softened



In a mixing bowl, combine crumbs and sugar

Blend in butter or margarine

Firmly press mixture evenly on sides and bottom of a 9 inch spring form pan

Set aside



Filling



3 cups (1 1/2 pounds) small curd creamed cottage cheese, sieved

1/4 cup flour

2 tablespoons finely grated orange rind

2 tablespoons finely grated lemon rind

1 tablespoon vanilla extract

1/4 teaspoon salt

3 eggs

1 cup sugar



In large mixing bowl, combine sieved cottage cheese, flour, grated orange and lemon rinds, vanilla and salt; blend well

Beat eggs until foamy

Gradually beat in sugar

Continue beating until mixture is thick and mounds slightly

Stir beaten eggs into cheese mixture blend well

Turn into crumb-lined spring-form pan.

Bake in moderate oven 350 F for 50 to 60 minutes

Remove from oven

Let cool on wire rack

Remove side of pan

Refrigerate until thoroughly chilled or until ready to serve

Serve with orange and lemon slices

Makes one 9 inch cake
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PostSubject: Re: ~~~~~Cheese Cakes~~~~~   Sun Nov 09, 2008 11:23 pm

Luchow's Cheese Cake


Kuchen dough (recipe below)

6 oz butter (1-1/2 sticks)

2 cups sugar

1/2 cup cornstarch

1/4 tsp salt

10 eggs

2-1/2 lbs baker's cheese or pot cheese (not cottage cheese)

1 tblsp grated lemon peel

1 tsp vanilla

3 cups milk

3 cups heavy cream (not whipped)



Prepare Kuchen Dough proportionately and line bottom and sides of 12 inch spring form cake pan

Use hand or wooden spoon to make smooth, even lining

Mix butter, sugar, cornstarch, salt, and eggs

When thoroughly mixed, add cheese, grated lemon peel, and vanilla

Add milk and cream

Pour into cake pan

Bake in moderate oven 350 about 1 hour

When done turn off heat, let cake remain in oven 1/2 hour longer until cooled

Serves 12



Kuchen Dough

5 cups sifted flour

1/2 tsp salt

3/4 cup sugar

6 oz butter (1-1/2 sticks)

1/2 tsp mace

Grated rind of 2 lemons

4 eggs, beaten

1 cup milk

1/2 oz yeast



Sift flour, salt and sugar together

Work butter and grated lemon rind smoothly into this with wooden spoon

Beat in eggs; add milk, in which yeast has been dissolved

With spoon spread dough on bottom and sides of lightly greased round cake pan, spring form pan, or ovenproof dish

Crimp decorative rim around top

Makes dough for 1 cake
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PostSubject: Re: ~~~~~Cheese Cakes~~~~~   Sun Nov 09, 2008 11:23 pm

Gingersnap Crust Cheesecake


Crust

1/4 cup softened butter

20 gingersnaps, crushed

2-1/2 tablespoons sugar



Filling

1 (8 ounce) package cream cheese, softened

1 (14 ounce) can sweetened condensed milk

1/3 cup lemon juice

1 teaspoon vanilla

1 pint fresh or frozen strawberries (or your favorite fruit)



Preheat oven to 350 degrees



Combine butter, crushed gingersnaps and sugar

Press crumb mixture with the back of spoon into a 9 inch pie plate

Bake for 10 minutes

Cool before filling



In large bowl, beat cream cheese until fluffy

Gradually beat in sweetened condensed milk until smooth

Stir in lemon juice and vanilla

Mix well

Spoon mixture into the cool pie crust

Chill 3 hours or until set.

Top with fruit before serving

Serves 8
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PostSubject: Re: ~~~~~Cheese Cakes~~~~~   Sun Nov 09, 2008 11:24 pm

Mocha Cheesecake

Bake at 350 for 1 hour makes one 9 inch cake



26 pkged chocolate wafers, crushed (1-1/2 cups)

2 tbsp sugar

ΒΌ cup (1/2 stick) butter or margarine, melted

1 pkg (12 oz) semisweet chocolate pieces

2 tbsp instant espresso coffee

2 tbsp hot water

3 pkgs (8oz each) cream cheese, softened

1 cup sugar

3 tbsp all purpose flour

3 eggs

2 egg yolks

1 cup heavy cream

Chocolate curls



Blend chocolate crumbs, sugar and melted butter or margarine in medium bowl

Press firmly over bottom and halfway up side of lightly buttered 9 inch spring form pan

Keep refrigerated while making filling

Melt chocolate in top of double boiler over hot, not boiling, water

Dissolve espresso in hot water in a cup

Beat cream cheese in large bowl just until smooth with electric mixer at medium speed

Add sugar gradually, beating just until light and fluffy

Sprinkle flour over mixture

Blend thoroughly

Add eggs and egg yolks

One at a time

Beating well after each addition

Lower mixer speed

Beat in chocolate, dissolved espresso and cream

Pour into prepared pan

Bake in moderate oven 350, 1 hour, or until top is firm

Turn off oven heat and let cake remain in oven, with door closed, 40 minutes longer

Remove cake from oven, let cool completely in pan on wire rack

Refrigerate several hours or overnight

To serve

Loosen crust from around edge with metal spatula; remove side of spring form pan

Loosen crust from bottom of pan with spatula

Place on serving plate

Garnish cake with whipped cream rosettes and chocolate curls.
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PostSubject: Re: ~~~~~Cheese Cakes~~~~~   Sun Nov 09, 2008 11:24 pm

Oreo Cheesecakes



Place paper liners in muffin tin.

Set an Oreo cookie on the bottom of each muffin liner.



Beat together

3 pkg (8 oz each) softened regular or light Philadelphia Cream Cheese and

3/4 cup sugar until smooth.

Add 3 Eggs, one at a time, and mix until just blended.

Spoon mixture over each cookie.



Bake at 350F for 15-20 min. or until center is almost set.

Cool completely, then refrigerate 1 hour or overnight.

Drizzle with melted Bakers Chocolate

And a dollop of Cool Whip Topping
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PostSubject: Re: ~~~~~Cheese Cakes~~~~~   Sun Nov 09, 2008 11:24 pm

Pumpkin Cheesecake




2 tablespoons butter, softened

1/4 cup graham cracker crumbs

1/4 cup finely chopped pecans

4 packages (8 ounces each) cream cheese, softened

1 can (16 ounces) pumpkin

1 1/2 cups sugar

6 large eggs

1/3 cup all-purpose flour

1 1/2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/2 teaspoon ground cloves

3 teaspoons vanilla



In a small bowl stir together butter graham cracker crumbs and pecans. Press over bottom of a buttered 9x3 inch spring-form pan, refrigerate, in large mixing bowl beat together, at high speed, cream cheese and pumpkin. Add remaining ingredients and beat until blended, pour over graham cracker layer. Bake at 325 for 1 1/2 hours. Until cheesecake begins to pull away from sides of pan. Turn oven off. Open oven door and let cheesecake stand in warm oven 1/2 hour. Let stand at room temperature to cool completely. Serve immediately or chill.
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PostSubject: Re: ~~~~~Cheese Cakes~~~~~   Sun Nov 09, 2008 11:24 pm

Sopapilla Cheesecake


2 (8 ounce) cans refrigerator crescent rolls

16 ounces cream cheese, softened

1 cup sugar

1 teaspoon vanilla extract

1/2 cup (1 stick) butter

1 cup sugar

1 teaspoon cinnamon



Unroll one can of the crescent dough and fit onto the bottom of a 9 x 13 inch baking pan coated with nonstick cooking spray.

Press the seams to seal.

Beat the cream cheese, one cup of sugar and the vanilla in a bowl.

Spread over the dough in the pan.

Unroll the remaining can of crescent dough and press the seams to seal.

Place on top of the cream cheese mixture

Melt the butter in a saucepan.

Stir in one cup sugar and the cinnamon

Pour over the dough

Bake at 350 degrees for 30 to 35 minutes or until golden brown

Serves 10 to 12
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~~~~~Cheese Cakes~~~~~
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