APPETIZERSChocolate, Chocolate, Chocolate Cheesecake
Preheat oven to 300
Ingredients for crust:
2 C. crushed chocolate graham cracker crumbs (or chocolate cookies)
1/3 C. sugar
1/3 C. butter, melted
Directions for crust:
In a medium bowl, combine crumbs and sugar.
Add melted butter, stirring to combine.
Press crust into bottom and 1 inch up sides of a 9-inch Springform pan.
(I use a straight-sided measuring cup for this).
Bake for 6 minutes. Set aside.
Ingredients for chocolate layer:
6 ounces semisweet chocolate chips
6 T. butter
1/2 C. sugar
2 large eggs, at room temperature
2 T. all-purpose flour
Directions for chocolate layer:
In a medium bowl, combine chocolate and butter.
Microwave on High in 30-second intervals, stirring after each, until chocolate is melted and smooth (about 1 minute).
Whisk in sugar, eggs, and flour until just combined.
Pour into crust and bake for 15 minutes.
Ingredients for cheesecake layer:
1/2 C. chocolate fudge ice-cream topping
10-12 ounces refrigerated chocolate chip cookie dough
2 (8 ounce) packages cream cheese, at room temperature
3/4 C. sugar
3 large eggs, at room temperature
1 t. vanilla extract
1 T. all-purpose flour
1/2 C. sour cream, at room temperature
Directions for cheesecake layer:
Carefully spread topping evenly over chocolate layer.
Flatten cookie dough into a disc the size of your pan.
Gently place dough over topping.
In a large bowl, beat cream cheese and sugar at medium speed with an electric mixer until creamy.
Beat in eggs, one at a time, beating well after each addition.
Beat in vanilla and flour until just combined.
Stir in sour cream.
Pour over cookie dough layer and bake for 1 hour until no longer jiggly (may take longer depending on your oven).
Remove from oven and gently run a knife around edges to release crust from sides of pan.
Let cool completely.
Ingredients for chocolate ganache:
3 ounces semisweet chocolate chips
2 T. heavy whipping cream
Directions for chocolate ganache:
In a small bowl, combine chocolate and cream.
Microwave on High in 30-second intervals, stirring after each, until chocolate is melted and smooth (about 1 minute total).
Spread (or splatter) over cooled cheesecake.
Refrigerate for at least 8 hours before serving.
Chocolate Chip Cheesecake
Preheat oven to 350
Crust ingredients:
2 C. vanilla wafer crumbs
1 C. flaked coconut, toasted
1/2 C. finely chopped walnuts
1/4 C. sugar
3 T. cocoa
1/3 C. butter, melted
Filling ingredients:
4 (8 ounce) packages cream cheese, at room temp for 30 minutes
1 C. sugar
4 t. cornstarch
4 eggs, at room temperature
1/3 C. whipping cream
3 t. vanilla extract
1 1/2 C. mini chocolate chips
Topping ingredients:
3 (1 ounce) squares semisweet chocolate, melted
1 T. butter, melted
1 C. confectioners' sugar
1/4 C. whipping cream
Toasted coconut, walnuts and maraschino cherries, optional
Directions:
In a bowl, combine crumbs, coconut, walnuts, sugar, and cocoa. Stir in butter.
Press into the bottom and 1 inch up the sides of a 10-inch springform pan.
Refrigerate for 15 minutes.
In a mixing bowl, beat cream cheese until smooth.
Combine sugar and cornstarch; beat into cream cheese.
Add eggs; beat on low speed just until combined.
Add the cream, vanilla, and chocolate chips.
Pour into prepared crust.
Place pan on a baking sheet.
Bake for 60-65 minutes or until center is nearly set.
Cool on a wire rack for 10 minutes.
Carefully run a knife around edge of pan to loosen; cool 1 hour longer. (cheesecake top may crack, but topping will cover).
For topping, combine chocolate, butter and sugar in a mixing bowl.
Slowly beat in cream until mixture achieves spreading consistency.
Spread over cheesecake.
Refrigerate overnight.
Remove sides of pan.
Garnish the cheesecake with coconut, walnuts and cherries if desired.
Refrigerate leftovers..
Praline Cheesecake
Preheat oven to 350
Ingredients for crust:
1 C. graham cracker crumbs
3 T. sugar
3 T. butter, melted
Directions for crust:
Mix graham cracker crumbs, sugar, and butter together.
Press onto bottom of a 9-inch Springform pan.
Bake for 10 minutes.
Ingredients for filling:
1 1/4 C. dark brown sugar
3 (8 ounce) packages cream cheese, at room temp for 30 minutes
2 T. flour
3 eggs, at room temperature
1 1/2 t. vanilla extract
1/2 C. chopped pecans
Directions for filling:
Mix brown sugar, cream cheese, and flour together.
Add eggs, one at a time.
Blend in vanilla and pecans.
Pour into crust.
Bake for 50-55 minutes.
Loosen from rim of pan and cool before removing rim.
Chill and brush with maple syrup and garnish with pecans.
Topping ingredients:
maple syrup
pecan halves
Peanut Butter Cheesecake
Preheat oven to 350
Ingredients for crust:
3 C. flour
1 C. butter, softened
2/3 C. sugar
2 eggs, at room temperature
Directions for crust:
Combine flour, butter, sugar, and eggs, blending until smooth.
Press mixture onto bottom and sides of a 9-inch Springform pan.
Ingredients for filling:
4 (8 ounce) packages cream cheese, at room temperature for 30 minutes
1 C. sour cream
1 C. sugar
2 t. vanilla extract
3 eggs, at room temperature
2 T. cornstarch
1/2 C. milk
1 C. creamy or crunchy peanut butter
Directions for filling:
Combine cream cheese, sour cream, sugar, vanilla, and eggs.
In a separate bowl, dissolve cornstarch in milk and whisk.
Add cornstarch to cream cheese mixture and whisk,
Blend in peanut butter.
Pour filling over crust.
Bake for 60-65 minutes.
Let cool completely.
Refrigerate leftovers.
Layered Lemon Cheesecake
Preheat oven to 350
Ingredients for crust:
2 C. graham cracker crumbs
6 T. butter
2 T. sugar
Directions for crust:
Thoroughly mix crumbs, butter and sugar.
Press crust onto bottom and up sides of a 9-inch Springform pan.
Bake for 5 minutes; cool on wire rack.
Ingredients for filling (first layer):
3 (8 ounce) packages cream cheese, at room temperature for 30 miinutes
3/4 C. sugar
3 eggs, at room temperature
1/4 C. fresh lemon juice
2 t. grated lemon rind
2 t. vanilla extract
Directions for filling (first layer):
In a large bowl, beat cream cheese until creamy.
Add sugar and blend.
Beat in eggs, one at a time.
Mix in lemon juice, rind and vanilla.
Blend well.
Pour into crust.
Bake for 45 minutes.
Ingredients for filling (second layer):
2 C. sour cream
3 T. sugar
1 t. vanilla extract
Directions for filling (second layer):
While cheesecake is baking, blend sour cream, sugar and vanilla.
When cake is done, remove from oven; spread sour cream mixture over top.
Return to oven and bake for 12 minutes.
Cool on rack for 30 minutes.
Ingredients for Lemon Glaze:
1/3 C. sugar
1 1/2 T. cornstarch
1/4 t. salt
1/4 C. water
1/3 C. lemon juice
1 egg yolk
1 T. butter
Directions for lemon glaze:
Combine sugar, cornstarch, and salt in a medium saucepan.
Combine water, lemon juice, and egg yolk in small bowl; add to sugar mixture.
Cool over low heat, stirring constantly until mixture comes to a slow boil and thickens.
Add butter and lemon rind.
Allow to cool 10 minutes; spread on top of cheesecake to glaze.
Chill several hours or overnight before removing sides of pan.
New York Style Cheesecake
Preheat oven to 400
Ingredients for crust:
1 1/2 C. flour
1/2 C. sugar
2 t. grated fresh lemon peel
3/4 C. butter
2 egg yolks, slightly beaten
1/4 t. vanilla extract
Directions for crust:
Combine flour, sugar and lemon peel in large mixing bowl.
Cut in butter until mixture is fine and crumbly.
Add egg yolks and vanilla; blend thoroughly.
Remove sides from 9-inch springform pan.
Pat 1/3 of dough on bottom.
Bake for 8 minutes or until golden.
Replace sides of pan.
Pat remaining dough on sides to height of 2 inches.
Part 2:
Preheat oven to 450
Ingredients for filling:
5 (8 ounce) packages cream cheese, at room temperature for 30 minutes
1/4 t. vanilla extract
1 t. lemon juice
1 t. almond extract
1 T. grated fresh lemon peel
1 3/4 C. sugar
3 T. flour
1/4 t. salt
5 eggs, at room temperature
2 egg yolks, at room temperature
1/4 C. whipping cream
Directions for filling:
In bowl of electric mixer, beat softened cream cheese until creamy.
Add in vanilla, lemon juice, almond extract, and lemon peel and mix until blended.
In a small bowl, blend sugar, flour, and salt.
Add to cheese mixture.
Add eggs and egg yolks one at a time, beating after each addition.
Gently fold in whipping cream.
Pour filling into pan.
Bake for 12 minutes.
Reduce heat to 300 and continue baking 55-65 minutes until filling is set.
Remove from oven; cool.
Loosen sides with spatula after 30 minutes.
Remove sides of springform pan 30 minutes after loosening crust.
Cool 2 hours longer.
Refrigerate until serving time.
Pumpkin Cheesecake
Preheat oven to 400
Ingredients for crust:
1 1/2 C. graham cracker crumbs
1/2 C. chopped pecans
1/2 t. cinnamon
1/3 C. butter, melted
Directions for crust:
Combine all ingredients.
Press into bottom of 9-inch Springform pan.
Bake for 8 minutes or until golden brown.
Let the crust cool completely.
Ingredients for filling:
2 (8 ounce) packages cream cheese, at room temperature
1 1/2 C. sugar
1 t. cinnamon
1/2 t. ginger
1/2 t. nutmeg
5 eggs, at room temperature
1 C. heavy whipping cream, at room temperature
1 (15 ounce) can pumpkin (spread out on paper towels and drained for 2 hours)
2 t. vanilla extract
Directions for filling:
Place 3 layers of paper towels on a sheet-pan.
Spread pumpkin puree on towels and let drain for 2 hours.
In an electric mixer beat cream cheese until creamy.
Add sugar and beat until fluffy.
Add cinnamon, ginger, and nutmeg and blend well.
Beat in eggs one at a time and blend well.
Add heavy cream, pumpkin, and vanilla and mix well.
Pour mixture into crust.
Bake for 12 minutes.
***Lower the oven temperature to 225 and bake the cheesecake for 3 hours.
Heat oven to 425
Ingredients for topping:
2 C. sour cream
1/4 C. sugar
1 T. maple syrup
1 T. cognac
1/4 C. chopped pecans
Directions for topping:
Mix sour cream, sugar, maple syrup, and cognac together.
Spread over cheesecake.
Bake for 10 minutes.
Remove from oven and cool 1 hour.
Garnish with pecans.
Chill at least 3 hours before removing sides of pan.
6-inch New York Style Cheesecake
Preheat oven to 350
Ingredients for crust:
2/3 C. graham cracker crumbs
2 T. sugar
3 T. unsalted butter, softened
Directions for crust:
Mix graham cracker crumbs, sugar, and butter.
Press firmly into bottom and 3/4 way up the sides
of a 6-inch springform pan.
Bake for 6 minutes.
Ingredients for filling:
12 ounces cream cheese, softened
1/4 C. sugar
1 egg (at room temp) lightly beaten
1/2 t. vanilla extract
1 T. cornstarch
1/3 C. sour cream
Directions for filling:
In a large mixing bowl, beat the cream cheese and sugar until smooth and light.
Beat in the egg, vanilla, and cornstarch, only until thoroughly mixed.
Stir in the sour cream until mixture is well blended.
Pour the mixture into the prepared crust and bake for 35 minutes.
Allow the cheesecake to cool in the oven with the door propped slightly open for three hours.
Mini Oreo Cheesecakes
Preheat oven to 350
Ingredients for cheesecakes:
16 cream-filled chocolate sandwich cookies
*will need a few extra for sprinkling tops of cheesecakes
2 (8 ounce) packages cream cheese, at room temperature for 30 minutes
1 C. granulated sugar
1 T. all-purpose flour
2 eggs, at room temperature
2 egg yolks, at room temperature
Directions for cheesecakes:
Line 16 muffin cups with paper liners.
Lightly spray liners with non-stick cooking spray.
Carefully separate cookies into halves (I use a twisting motion).
Put the half with the white filling into each muffin cup, filling-side up.
Break the other halves of the cookies into small crumbs.
Set crumbs aside.
In large bowl of electric mixer, combine cream cheese, sugar, flour, eggs, and egg yolks. *Mix in most of the extra cookie crumbs
*Save a small amount to sprinkle on top when cheesecakes are finished.
Spoon batter into muffin cups, filling almost to the top.
Bake for 20 to 22 minutes, or until knife inserted in center comes out clean.
Let cool at least 15 minutes then top with topping and crumbs.
Ingredients for topping:
1 C. sour cream
2 T. granulated sugar
Directions for topping:
Mix sour cream and sugar until well blended.
Dollop topping on each cheesecakes.
Garnish with a sprinkling of cookie crumbs.
Store, covered in refrigerator.
Cheesecake Bars
Preheat oven to 350 (then 325)
Ingredients for crust:
3 C. graham cracker crumbs
1/2 C. sugar
10 T. butter, melted
Directions for crust:
Line a 9 x 13-inch pan with foil.
Spray foil with nonstick spray.
Mix all crust ingredients together.
Press firmly into pan.
Bake for 10 minutes.
Set aside.
Lower oven temperature to 325
Ingredients for cheesecake:
4 (8 ounce) packages cream cheese, at room temp for 30 minutes
1 1/2 C. sugar
4 eggs, at room temperature
2/3 C. sour cream, at room temperature (or heavy cream)
1 T. vanilla
Directions for cheesecake:
In the bowl of electric mixer, mix cream cheese and sugar.
Add in eggs, one at a time until incorporated.
Add in sour cream and vanilla and mix well.
Pour filling over crust.
Bake for 45 minutes.
Cool completely, then refrigerate before cutting.
Bars can be topped with fruit filling of choice, if desired.
