Cheesecake Recipes

Seriously, is there a better dessert than cheesecake? If there is, I haven’t met it. If you put a chocolate cheesecake in front of me, stand back, I wouldn’t want you to get hurt! On the following pages, you’ll find cheesecake recipes: Chocolate cheesecake, pumpkin cheesecake, turtle cheesecake, traditional cheesecake, and more.

Turtle Cheesecake Tartlets

From Pillsbury Christmas 2011

by Joi

Pillsbury Christmas 2011

Here’s a fast and easy Christmas/Holiday (or anytime!) dessert recipe that’s simple to whip up, but looks and tastes like you labored for days. This is from a wonderful cookbook, Pillsbury Christmas 2011. I collect Christmas cookbooks (as well as ALL cookbooks!) and this is my newest addition.

Funny thing about great Christmas and holiday cookbooks, they can be used all-year long. Mine are never stored away – I honestly use them throughout the year.

This particular Christmas cookbook is one of the best. The recipe below is just one of the countless outstanding recipes inside.

Turtle Cheesecake Tartlets

Servings: 24 Tartlets

1 box Pillsbury Refrigerated Pie Crusts, softened as directed on box
1/2 cup milk chocolate chips
4 oz. cream cheese, softened
1/4 cup packed brown sugar
2 tablespoons caramel topping
1 egg
1/2 teaspoon vegetable oil
2 Tablespoons finely chopped pecans

  1. Heat oven to 450 degrees. Remove1 crust from pouch; unroll on work surface.  Roll lightly with rolling pin. Cut 12 rounds from crust with 2-1/2 to 2-3/4 inch cookie cutter.  Press rounds in bottom and up sides of 12 mini muffin cups, with edges extending above cups about 1/8 inch.  Repeat with remaining pie crust. Place about 5 of the chocolate chips in each crust.  Bake 6 minutes. Leave crusts in pan.  Reduce oven temperature to 375 degrees.
  2. Meanwhile, in medium bowl, beat cream cheese, brown sugar, caramel topping, and egg with electric mixer on medium speed until creamy.  Spoon evenly over chocolate chips, about 1-1/2 teaspoons for each tartlet.
  3. Bake at 375 degrees for 10 to 12 minutes or until cheesecake is set.  Cool in pan on cooling rack 10 minutes; remove from pan.
  4. In a small custard cup or other small microwavable bowl, place remaining chocolate chips and the oil.  Microwave uncovered on High 30 seconds; stir. Microwave about 30 seconds longer or until melted; stir. Drizzle over each cheesecake; immediately sprinkle with pecans.  Refrigerate at least 2 hours before serving.  Cover and refrigerate any remaining tartlets.

Take a closer look at Pillsbury Christmas 2011 by clicking the link. This one’s outstanding.

Berry Cute!

Kitchen Gadgets for Strawberry Fanatics

by Joi

Strawberry Stemmer Kitchen GadgetI’m getting the Daily Kitchen Gadgets back in swing, and thought it’d be fitting to start with something we all love, strawberries!

I’m seconds away from making a strawberry smoothie and my mouth’s watering in anticipation. I love strawberries so much it’s unreasonable. Don’t you love it when something so delicious is also good for you? The Chef’n StemGem Strawberry Stem RemoverCorers) is something all strawberry fiends will want to add to their collection.

  1. It’s too cute.
  2. It helps the juicy strawberry find its way to your mouth faster.

Product Features

  • Offering multiple uses, the strawberry stem remover by Chef’n makes short work of prepping fresh berries
  • The claw is made of durable stainless-steel, so the tool is top-rack dishwasher safe
  • Easy to use; insert StemGem into strawberry, twist and remove stem; strawberry remains intact
  • Easy-to-spot design makes the tool easy to find in a drawer of other kitchen tools
  • Will also core tomatoes and similar soft foods

Click HERE to take a closer look at the Strawberry Stem Remover (shown above).  It’s under $8 on Amazon.

Also on Amazon, for those of us who are obsessed with strawberries: The Joie Simply Slice Strawberry Slicer (shown below)!

Strawberry Slicer

Product Features

  • Stainless Steel Blades
  • Not Dishwasher Safe

The Strawberry slicer is only $7 and if you buy BOTH of the gadgets shown in this post from Amazon, you save even more. Click through any of the links and look below the description for the special.

{You HAVE to check out this exceptional No-Bake Strawberry Cheesecake recipe from the Cooking Channel. The Cooking Channel has quickly become as big an obsession in our house as The Food Network!}

 

Unbelievably Sweet Dessert Recipes from Better Homes and Gardens’ Website

by Joi

Cheesecake from Better Homes and Gardens' Website

I’ve fallen in love with Better Homes and Gardens’ website, BHG.com.  I have not one, but a mouthful of sweet teeth, and they have just what each one of them craves:  Delicious desserts. Just look at the beast above!  Are you kidding me?

They have recipes for some of my favorite things in the world – glorious things that make me glad to be alive, like cheesecakes, cookies, brownies, chocolate peanut butter cookie sandwiches, and more.  I could go on, but I have to head to the kitchen for a bite of something that falls under the category chocolate.

Check out the following sections of Better Homes and Gardens’ website:

Desserts

Baking Basics

Specialty Bakeware

Chocolate Cookies (I’ll meet you there!)

Chocolate Cookies from Better Homes and Gardens' Website

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Hamilton Beach Bake Right 17 Inch Cookie Pan Champagne
Hamilton Beach Bake Right 17 Inch Cookie Pan Champagne

Red or Blue Cheese – Cast Your Vote and Eat the Results!

by Joi

I recieved the following delicious-sounding recipes in an e-mail earlier.

They were sent for me to pass along to you, so that’s exactly what I’m doing! The first part, in bold, is also from the e-mail.

Celebrate your personal taste preference or your political views by serving red or blue cheese this election day.

Blue cheese is often liberally marbled with bold, piquant flavor. While red cheese, such as a red rind Gouda, is rich, creamy and just a little bit nutty.

Please the palates at your election day celebration with the following red and blue cheese recipes from the Wisconsin Milk Marketing Board:

Blue Cheese Cheesecake – a savory blue cheesecake perfect for serving with crackers.

Gorgonzola and Red Pepper Chutney Toasts – bold, blue Gorgonzola cheese served atop sweet and spicy chutney.

Smoked Gouda Chive Spread – an easy-to-make spread with creamy, red rind Gouda. Spicy Pepper Jack Cheese and Chicken Pizza – red-flecked Pepper Jack and red rind Gouda top this flavorful pizza.

WISCONSIN BLUE CHEESE CHEESECAKE Servings: 6-8

Ingredients:
16 ounces cream cheese at room temperature
12 ounces Wisconsin Blue cheese, finely crumbled, room temperature
3 eggs, room temperature
1/4 cup sour cream
2 tablespoons clover or orange blossom honey,
Pinch of kosher salt,
Pinch of fresh cracked pepper
1/2 cup caramel topping
Water crackers, optional

Cooking Directions:
Heat oven to 300°F. Spray an 8-inch spring form pan with cooking spray. Line bottom with parchmentpaper; spray again. In large bowl, beat cream cheese until smooth. Measure out 1/4 cup Wisconsin Blue cheese; reserve. Add remaining Wisconsin Blue cheese; beat until creamy. Add eggs one at a time, beating well after each addition. Scrape bowl. Add sour cream, honey, salt and pepper. Beat until combined. Pour into pan. Place a shallow pan of water in the oven on the shelf below the cheesecake. Bake 40 minutes; sprinkle reserved Wisconsin Blue cheese over top and bake10 to 15 minutes more, until lightly browned. Cool to room temperature in pan. Cut cheesecake into wedges. Drizzle plate with caramel; place wedge on plate.

*Steam from water will help to lessen cracks in cheesecake.

GORGONZOLA AND RED PEPPER CHUTNEY TOASTS Servings: 32 pieces

Ingredients:
1 thin, crusty loaf bread, sliced into ½-inch rounds
1/4 cup butter
3 tablespoons olive oil
4 red peppers, diced
1/4 cup shallots, diced
1/4 cup balsamic vinegar
1 tablespoon brown sugar
1/2 cup dried cherries, coarsely chopped
2 tablespoons basil, chopped
salt and pepper, to taste
8 ounces Wisconsin Creamy Gorgonzola cheese, sliced

Cooking Directions:
Preheat oven to 350°F. Arrange bread slices on a baking sheet, and bake 8 to 10 minutes until toasted; cool. In a large skillet, heat butter and oil over medium heat. Add red peppers and shallots; cook 15 minutes, stirring occasionally. Add vinegar, brown sugar, cherries, basil, salt and pepper and simmer an additional 10 minutes. Top each toast with 1 tablespoon red pepper chutney and a slice of
Wisconsin Gorgonzola cheese.

SPICY PEPPER JACK CHEESE AND CHICKEN PIZZA Servings: 4

Ingredients:
1 (12-inch) Prebaked thin pizza crust
3 ounces Pizza sauce
4 ounces Wisconsin Pepper Jack cheese, shredded
3 ounces Wisconsin Fontina cheese, shredded
1 ounce Wisconsin Smoked Gouda cheese, shredded
1/2 teaspoon chipotle seasoning
4 ounces chicken, cooked and cut into 1/4-inch pieces
2 ounces canned roasted red bell peppers, drained and julienned
1 ounce mushrooms, cleaned and sliced 1/3-inch thick
2 tablespoon fresh cilantro or parsley, minced

Cooking Directions:
Place pizza crust on baking pan or stone. Spread pizza sauce evenly on crust. Blend shredded Pepper Jack, Fontina and Smoked Gouda cheeses and chipotle seasoning together in bowl; place all but 1/2 cup on pizza. Arrange prepared chicken, roasted pepper pieces and sliced mushrooms on top. Sprinkle with remaining 1/2 cup of blended cheeses. Bake at 450°F for 9 to 11 minutes.

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I know I’ll be making each of these amazing recipes but I’m pretty sure I’ll begin with the cheesecake and pizza. As in same night.

PHILADELPHIA 3 STEP Cappuiccino Cheesecake

by Joi

2 pkg (8 oz each) PHILADELPHIA Cream Cheese, softened

1/2 cup sugar

1/2 tsp vanilla

2 eggs

1 TBS milk

2 TBS MAXWELL HOUSE Instant Coffee

1 ready-to-use chocolate crumb crust

Mix the cream cheese, sugar and vanilla with an electric mixer on medium speed until creamy and well blended.  Add the 2 eggs and mix well.

Microwave milk on high for 15 seconds.  If you don’t have a microwave, of course, you can simply heat it on the stovetop in the tiniest pan imaginable!  Stir instant coffee into milk until dissolved.  Stir into batter and pour into crust.

Bake at 350 degrees fro 35 to 40 minutes or until center is almost set.  Cool.  Refrigerate for 3 hours or overnight.  (You’ll barely make the 3 hours before diving in, so you’d better go with that one.)

This delicious, yet simple, recipe is from a little recipe booklet that I got YEARS ago in a Dollar General Store for, like, $3.  It’s a “PHILADELPHIA” Cream Cheese Cookbook called, “A Little Taste of Heaven:  Appetizers, Cheesecakes, and More.”  It was put out in 2003, so it might be a little tricky to find (think e-bay!), but if you can get your hands on it, it’s pure gold.  Cream cheese is one of my favorite things to bake with; like buttermilk, it just makes everything better.

You’ll love this recipe!  Coffee combined with chocolate AND cream cheese?!?!  I could eat this every day for the rest of my life.

Coffee and Chocolate Cheesecake!

by Joi

Culinary climax! Coffee, chocolate and cheesecake all in one place – there oughta be a law against it.

COFFEE AND CHOCOLATE CHEESECAKE
2/3 cup hot, but not boiling, water
4 Tbsp coarsely ground high roast coffee
1 stick unsalted butter, plus extra for greasing
2 cups crushed chocolate-coated cookies
1/4 cup superfine sugar plus 1 tsp
1 Tbsp boining water
1 cup cream cheese
2 egg yolks
1 1/4 cups sour cream

Pour the hot water (not boiling) onto the coffee – allow it to sit for 10 minutes.

Lightly butter a deep 8″ springform pan.

Melt the butter in a pan, then stir the crushed cookies and 1 tsp of sugar into the melted butter. Press the mixture evenly and halfway up the sides of the springform pan. Chill the pan until it’s called for again.

Sprinkle the gelatin over the boiling water, stir well. Allow to sit for 3 – 4 minutes.

Beat the cream cheese in a bowl until smooth, then beat in the egg yolks and the remaining sugar. Strain the coffee into the mixture through a fine seive, whisk thoroughly, then whisk in the sour cream.

Stir the gelatin to ensure that it has dissolved completely. Stir in a little of the coffee mixture.

Whisk the gelatin into the coffee mixture.

Pour into the chilled pan and chill again for 2 – 3 hours, until set.

Slice. Call Joi. Enjoy.


Joi
Get Cooking MAIN (Due to a peculiarity in this particular blog’s theme, you can access the categories and links only from the MAIN page. Other blogs I have allow you to access them from individual posts. But this one is a diva, she just has to be different. Unfortunately, I love her muchly, so I put up with her oddities.)

Basic Cheesecake with Blueberries

by Joi

Basic Cheesecake with Blueberries

2 TBS Graham Cracker Crumbs
4 (8oz) Pkgs. Cream Cheese, softened
1 cup granulated Sugar
4 large Eggs
1 tsp. Lemon Juice
1/2 tsp. Vanilla

1 can Blueberry Pie Filling (or cherry or blackberry)

Sprinkle the crumbs on the bottom of a lightly greased 9″ Springform pan. Combine softened cream cheese and sugar until blended. Add eggs one at a time, mixing well after each. Mix in lemon juice and vanilla. Pour into pan and bake in 325 degree oven for 50 minutes.

Cool. If you have the willpower, cheesecake chilled overnight tastes EVEN better!

Spread pie filling on top and enjoy!

Easy Peasy Summer Cheesecake!

by Joi

Summer Cheesecake

2 packages cream cheese (one 8 oz and one 3 oz), softened
1 cup powdered sugar
1 (8 oz) whipped topping
1 graham cracker crust
1 cup milk chocolate chips (optional but recommended!)

In a mixing bowl, beat the cream cheese and the sugar together until smooth.

Fold in whipped topping, then gently add the chocolate chips. Spoon into crust.

Refrigerate until serving.

Delicious. Easy. Have at it.

Joi
Buttermilk Press
Chinese Wisdom

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