Prep: 35 min
Bake: 40 min
Yields 12 servings
2 cups crushed vanilla wafers
6 Tbsp. butter, melted
1 (14 oz) pkg vanilla caramels
1 (5oz) can evaporated milk
1 cup chopped pecans, toasted
2 (8oz) pkg cream cheese, softened
½ cup sugar
1 tsp vanilla
2 eggs
½ cup semisweet chocolate pieces, melted and slightly cooled
Caramel ice cream topping
Whipped cream
Directions
Preheat oven to 350oF. In medium bowl, combine crushed wafers and butter. Press onto bottom and about 2 inches up side of 9 inch springform pan. Bake for 10 minutes; cool.
In medium saucepan, combine caramels and evaporated milk. Cook and stir over low heat until smooth. Pour into crust-lined pan. Sprinkle with pecans. Chill until needed.
In a large bowl, combine cream cheese, sugar and vanilla. Beat with electric mixer on medium speed until combined. Add eggs all at once; beat on low speed just until combined. Stir in melted chocolate. Pour mixture over caramel layer.
Bake about 40 minutes or until center appears nearly set when gently shaken. Cool on wire rack for 15 minutes. Loosen crust from side of pan; cool. Cover and chill for 4 to 24 hours.
Let cheesecake stand at room temperature for 20 minutes. If desired, garnish with additional melted chocolate, caramel topping, whipped cream and additional chopped pecans.
Showing posts with label Cheesecake. Show all posts
Showing posts with label Cheesecake. Show all posts
Friday, June 25, 2010
Pumpkin-Pecan Cheesecake
Prep: 30 min
Bake: 40 min
Yields 12 to 16 Servings
Ingredients
½ cup graham cracker crumbs
¼ cup finely crushed gingersnaps
2 Tbsp finely chopped pecans
1 Tbsp all-purpose flour
1 Tbsp powdered sugar
2 Tbsp butter, melted
2 (8oz) pkg cream cheese, softened
1 cup granulated sugar
3 eggs
1 (15oz) can pumpkin
1 egg
¼ cup milk
½ tsp. ground cinnamon
¼ tsp. ground ginger
¼ tsp. ground nutmeg
½ cup whipping cream
Directions
Preheat oven to 350oF. In medium bowl, combine graham cracker crumbs, crushed gingersnaps, pecans, flour, and powdered sugar. Stir in melted butter. Press mixture onto bottom of 9-inch springform pan.
In large bowl, combine cream cheese and granulated sugar. Beat with electric mixer on medium speed until fluffy. Add three eggs all at once; beat on low speed just until combined.
Transfer 1 cup of the cream cheese mixture to medium bowl. Add pumpkin, one egg, milk, cinnamon, ginger, and nutmeg. Beat on low speed just until combined. Pour pumpkin mixture into prepared pan. Top with cream cheese mixture. Using narrow metal spatula, swirl gently to marble.
Place springform pan in shallow baking pan. Bake for 40 to 45 minutes or until 2 ½ inches around edge appears set when gently shaken. Cool on wire rack for 15 minutes. Loosen cheesecake; cool for 30 minutes. Remove side of pan; cool cheesecake. Cover and chill for 4 to 24 hours.
Before serving, in small bowl, beat whipping cream until stiff peaks form. Pipe or spoon in mounds on top of cheesecake.
Bake: 40 min
Yields 12 to 16 Servings
Ingredients
½ cup graham cracker crumbs
¼ cup finely crushed gingersnaps
2 Tbsp finely chopped pecans
1 Tbsp all-purpose flour
1 Tbsp powdered sugar
2 Tbsp butter, melted
2 (8oz) pkg cream cheese, softened
1 cup granulated sugar
3 eggs
1 (15oz) can pumpkin
1 egg
¼ cup milk
½ tsp. ground cinnamon
¼ tsp. ground ginger
¼ tsp. ground nutmeg
½ cup whipping cream
Directions
Preheat oven to 350oF. In medium bowl, combine graham cracker crumbs, crushed gingersnaps, pecans, flour, and powdered sugar. Stir in melted butter. Press mixture onto bottom of 9-inch springform pan.
In large bowl, combine cream cheese and granulated sugar. Beat with electric mixer on medium speed until fluffy. Add three eggs all at once; beat on low speed just until combined.
Transfer 1 cup of the cream cheese mixture to medium bowl. Add pumpkin, one egg, milk, cinnamon, ginger, and nutmeg. Beat on low speed just until combined. Pour pumpkin mixture into prepared pan. Top with cream cheese mixture. Using narrow metal spatula, swirl gently to marble.
Place springform pan in shallow baking pan. Bake for 40 to 45 minutes or until 2 ½ inches around edge appears set when gently shaken. Cool on wire rack for 15 minutes. Loosen cheesecake; cool for 30 minutes. Remove side of pan; cool cheesecake. Cover and chill for 4 to 24 hours.
Before serving, in small bowl, beat whipping cream until stiff peaks form. Pipe or spoon in mounds on top of cheesecake.
Tiny Peanut Butter Cheesecakes
Prep: 25 Min
Bake: 25 Min
Yields 12 Servings
Ingredients
¾ cup chocolate cookie crumbs
1 Tbsp sugar
2 Tbsp butter, melted
12 chocolate kisses
2 (8 oz) pkg cream cheese, softened
1/3 cup sugar
2 eggs
½ tsp vanilla
½ cup chunky peanut butter
1/3 cup semisweet chocolate pieces
1 tsp shortening
Directions
Preheat oven to 325oF. Line twelve 2 ½ inch muffin cups with foil bake cups; set aside. In a small bowl, combine cookie crumbs and 1 tablespoon sugar. Stir in melted butter. Press mixture onto bottoms of foil bake cups. Place chocolate kisses, points up, in foil cups.
In medium bowl, combine cream cheese and 1/3 cup sugar. Beat with electric mixer on medium speed until smooth. Add eggs and vanilla; beat on low speed just until combined. Beat in peanut butter until combined.
Carefully spoon about ¼ cup of the cream cheese mixture over chocolate kiss in each cup, making sure to keep kiss centered in cup (cups will be full). Bake about 25 minutes or until set. Cool in pan on wire rack for 30 minutes.
In small saucepan, combine chocolate and shortening. Cook and stir over low heat until melted. Remove cheesecakes from foil bake cups. Drizzle chocolate over cheesecakes. Chill about 1 hour or until chocolate is set.
Bake: 25 Min
Yields 12 Servings
Ingredients
¾ cup chocolate cookie crumbs
1 Tbsp sugar
2 Tbsp butter, melted
12 chocolate kisses
2 (8 oz) pkg cream cheese, softened
1/3 cup sugar
2 eggs
½ tsp vanilla
½ cup chunky peanut butter
1/3 cup semisweet chocolate pieces
1 tsp shortening
Directions
Preheat oven to 325oF. Line twelve 2 ½ inch muffin cups with foil bake cups; set aside. In a small bowl, combine cookie crumbs and 1 tablespoon sugar. Stir in melted butter. Press mixture onto bottoms of foil bake cups. Place chocolate kisses, points up, in foil cups.
In medium bowl, combine cream cheese and 1/3 cup sugar. Beat with electric mixer on medium speed until smooth. Add eggs and vanilla; beat on low speed just until combined. Beat in peanut butter until combined.
Carefully spoon about ¼ cup of the cream cheese mixture over chocolate kiss in each cup, making sure to keep kiss centered in cup (cups will be full). Bake about 25 minutes or until set. Cool in pan on wire rack for 30 minutes.
In small saucepan, combine chocolate and shortening. Cook and stir over low heat until melted. Remove cheesecakes from foil bake cups. Drizzle chocolate over cheesecakes. Chill about 1 hour or until chocolate is set.
Praline Cheesecake Bites
Prep: 40 min
Bake: 35 min
Yields 48 Servings
Ingredients
1 ½ cups all-purpose flour
2/3 cup finely chopped pecans
2 Tbsp powdered sugar
1 cup butter, melted
3 (8oz) pkg cream cheese softened
4 eggs
1 (14 oz) can sweetened condensed milk
2/3 cup granulated sugar
2 tsp vanilla
1 cup packed brown sugar
1 cup whipping cream
1 cup chopped pecans
1 ½ tsp vanilla
Directions
Preheat oven to 350oF. In large bowl, combine flour, 2/3 cup finely chopped pecans, and powdered sugar. Stir in melted butter.
Press mixture onto bottom of 13x9x2 inch baking pan. Bake for 15 to 20 minutes or until crust is set and lightly browned around edges.
Meanwhile, in large bowl, beat cream cheese with mixer on low to medium speed until smooth. Add eggs; beat well. Beat in sweetened condensed milk; granulated sugar, and 2 teaspoons vanilla. Pour mixture over crust. Bake for 35 to 40 minutes or until set. Cool in pan on wire rack.
For topping: In medium saucepan, combine brown sugar and whipping cream. Cook and stir over medium heat until mixture boils; reduce heat. Simmer, uncovered for 10 minutes. Remove from heat.
Stir in 1 cup finely chopped pecans and 1 ½ tsp vanilla. Pour topping over cheesecake. Cover and chill for 2 to 24 hours. Cut into small bars.
Bake: 35 min
Yields 48 Servings
Ingredients
1 ½ cups all-purpose flour
2/3 cup finely chopped pecans
2 Tbsp powdered sugar
1 cup butter, melted
3 (8oz) pkg cream cheese softened
4 eggs
1 (14 oz) can sweetened condensed milk
2/3 cup granulated sugar
2 tsp vanilla
1 cup packed brown sugar
1 cup whipping cream
1 cup chopped pecans
1 ½ tsp vanilla
Directions
Preheat oven to 350oF. In large bowl, combine flour, 2/3 cup finely chopped pecans, and powdered sugar. Stir in melted butter.
Press mixture onto bottom of 13x9x2 inch baking pan. Bake for 15 to 20 minutes or until crust is set and lightly browned around edges.
Meanwhile, in large bowl, beat cream cheese with mixer on low to medium speed until smooth. Add eggs; beat well. Beat in sweetened condensed milk; granulated sugar, and 2 teaspoons vanilla. Pour mixture over crust. Bake for 35 to 40 minutes or until set. Cool in pan on wire rack.
For topping: In medium saucepan, combine brown sugar and whipping cream. Cook and stir over medium heat until mixture boils; reduce heat. Simmer, uncovered for 10 minutes. Remove from heat.
Stir in 1 cup finely chopped pecans and 1 ½ tsp vanilla. Pour topping over cheesecake. Cover and chill for 2 to 24 hours. Cut into small bars.
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