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Chocolate, 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; let cool.

Ingredients for chocolate layer:
6  ounces semisweet chocolate chips
6 T. butter
1/2 C. sugar
2 large eggs
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 bottom of cooled crust; bake for 15 minutes; let cool.

Ingredients for cheesecake layer:
1/2 C. chocolate fudge ice-cream topping
10-12 ounces refrigerated chocolate chip cookie dough
2 (8 oz) packages cream cheese, softened
3/4 C. sugar
3 large eggs
1 t. vanilla extract
1 T. all-purpose flour
1/2 C. sour cream

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. 
Peanut Butter Brownie Cheesecake

Preheat oven to 325

Ingredients:
1 pouch (1 lb. 1.5 oz) peanut butter cookie mix
water, oil and egg as called for on cookie mix pouch
1 box Ultimate Fudge Brownie Mix (with chocolate syrup pouch)
water, oil and egg as called for on Brownie mix box
3 (8 oz) packages cream cheese, softened
1 (14 oz) can sweetened condensed milk
4 eggs
1 t. vanilla extract
1 C. caramel ice cream topping

Directions:
Prepare cookie dough as directed on pouch (DO NOT BAKE).
Cover and refrigerate about 1 hour or until firm.
Meanwhile, make brownie mix as directed on box for 9 x 13-inch baking pan. 
BAKE as directed on box.
Cool completely, about 1 hour.
Wrap outside bottom and side of a 9-inch springform pan with foil to prevent leaking.  
Spray inside bottom and side of pan with cooking spray.  
Press cookie dough on bottom and 1/2 inch up sides of pan.  
Bake crust 13-15 minutes or until set.
Meanwhile, in a large bowl, beat cream cheese with electric mixer on medium speed until fluffy.  
Gradually beat in condensed milk until smooth.  
Beat in eggs, one at a time, just until blended.  
Stir in vanilla.
Crumble 2 cups of cooled brownies into coarse crumbs.  
Fold into cream cheese mixture.  
Pour over cookie dough crust.
Bake 1 hour 10 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake 
still jiggles slightly when moved.  
Run small metal spatula around edge of pan to loosen cheesecake.  
Turn oven off; open oven door at least 4 inches.  
Let cheesecake remain in oven 30 minutes.  
Cool in pan on cooling rack 30 minutes. 
Leave cake in pan and refrigerate at least 8 hours or overnight before serving.  
To serve, carefully run small metal spatula along side of cheesecake to loosen.  
Remove foil and side of pan.  
In a small microwave bowl, microwave caramel topping uncovered on high for 10 to 15 seconds until thoroughly heated.  
Top individual servings with caramel topping.  
Store cheesecake covered in refrigerator.
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 oz) packages cream cheese, softened
1 C. sugar
4 t. cornstarch
4 eggs
1/3 C. whipping cream
3 t. vanilla extract
1 1/2 C. miniature semisweet chocolate chips

Topping ingredients:
3 (1 oz) 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 the first five ingredients; stir in butter.  
Press onto 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 oz) packages cream cheese, softened
2 T. flour
3 eggs
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

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 oz) packages cream cheese, softened
1 C. sour cream
1 C. sugar
2 t. vanilla extract
1/4 t. ground allspice
1/4 t. ground cinnamon
3 eggs
2 T. cornstarch
1/2 C. milk
1 C. creamy or crunchy peanut butter

Directions for filling:
Combine cream cheese, sour cream, sugar, vanilla, allspice, cinnamon, lemon peel and eggs.  
Dissolve cornstarch in milk; add to cream cheese mixture.  
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 oz) packages cream cheese, softened
3/4 C. sugar
3 eggs
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 medium saucepan.  
Combine water, lemon juice and yolk in small bowl; add to sugar mixture.  
Cool over low heat; stir 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 oz) packages cream cheese, softened
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
2 egg yolks
1/4 C. whipping cream

Directions for filling:
Beat softened cream cheese until creamy.  
Combine vanilla, lemon juice, almond extract and lemon peel; blend into cream cheese.  
In 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 and 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 oz) 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 oz) 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:
Combine sour cream, sugar, maple syrup and cognac; 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.
New York Style Cheesecake (6-inch)

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 large egg, 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 (such as Oreos)
2 (8 oz) packages cream cheese, at room temperature
1 C. granulated sugar
1 T. all-purpose flour
2 eggs
2 egg yolks

Directions for cheesecakes:
Line 16 muffin cups with paper liners.
Lightly spray liners with non-stick cooking spray.
Carefully separate cookies into halves.  
Using the halves with the white filling, put one in each paper 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.  
Beat with electric mixer for approximately 5 minutes.  
Spoon a small amount of cream-cheese mixture on top of cookie half 
in each of the muffin cups.  
Using about half the reserved cookie crumbs, sprinkle a small amount of crumbs 
on top of each cheese cup. Cover with more cream-cheese mixture,
filling each muffin cup to within 1/4 inch of top.  
You should use all the filling.
Bake for 20 to 23 minutes, or until knife inserted in center comes out clean.  
Let cool at least 15 minutes.

Ingredients for topping:
1 C. sour cream
2 T. granulated sugar

Directions for topping:
Beat sour cream and sugar until well blended.  
Spread topping on top of each cheese cup.  
Garnish with a sprinkling of remaining cookie crumbs.  
Store, covered in refrigerator.