1 1/2 Cups Finely crushed chocolate sandwich cookies
2 to 3 Tbsp. Margarine, melted
3 pkgs. (8 oz.) Cream cheese, softened
1 can (14 oz.) Sweetened condensed milk
3 Eggs
2 tsp. Vanilla
1 Cup Mini chocolate chips
1 tsp. Flour
Preheat oven to 300 degrees. Combine crumbs and margarine; press firmly on bottom of 9-inch springform pan or 9 x 13 baking pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; mix well. In small bowl, toss 1/2 cup chips with flour to coat; stir into cheese mixture. Pour into prepared pan. Sprinkle remaining 1/2 cup chips evenly over top. Bake 1 hour or until center springs back when lightly touched. Cool. Chill. Garnish as desired. Refrigerate.
Almond Praline Cheesecake
3/4 Cup Graham cracker crumbs Almond Praline Topping:
1/2 Cup Slivered almonds, toasted and finely chopped 1/3 Cup Brown sugar
1/4 Cup Brown sugar 1/3 Cup Whipping cream
1/4 Cup Margarine or butter, melted 1/2 Cup Chopped toasted
3 pkgs. Cream cheese, softened slivered almonds
1 can (14 oz.) Sweetened condensed milk
3 Eggs
1 tsp. Almond extract
Preheat oven to 300 degrees. Combine crumbs, nuts, sugar and margarine; press firmly on bottom of 9-inch springform pan or 9 x 13 baking pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and extract; mix well. Pour into prepared pan. Bake 55 to 60 minutes or until center is set. Cool. Top with Almond Praline Topping. Chill. Refrigerate leftovers.
Almond Praline Topping: In small saucepan, combine brown sugar and whipping cream. Cook and stir until sugar dissolves. Simmer 5 minutes or until thickened. Remove from heat; stir in almonds. Spoon evenly over cake. (For 9 x 13 pan, double all topping ingredients; simmer 10 to 12 minutes or until thickened.)
Petite Cherry Cheesecakes
2 pkgs. (8 oz.) Cream cheese, softened 1 tsp. Vanilla
3/4 Cup Sugar 24 Vanilla wafers
2 Eggs 1 can (21 oz.) Cherry pie filling
1 Tbsp. Lemon juice
Beat cream cheese, sugar, eggs, lemon juice and vanilla till light and fluffy. Line muffin tins with paper baking cups; place a wafer in bottom of each. Fill cups 2/3 full with cream cheese mixture. Bake in 375 degree oven for 15 to 20 minutes or till set. Top each with 1 tablespoon of pie filling. Chill.
Turtle Cheesecake
2 Cups Vanilla wafer crumbs 1 Cup Sugar
1/2 Cup Butter or margarine, melted 2 tsp. Vanilla
1 pkg. (14 oz.) Caramels 4 Eggs
1 can (5 oz.) Evaporated milk 1 Cup Chocolate chips, melted and
2 Cups Chopped pecans, toasted, divided slightly cooled
4 pkgs. (8 oz.) Cream cheese, softened Whipped cream, optional
Combine crumbs and butter; blend well. Press into the bottom and 2 inches up the sides of a 10-inch springform pan. Bake at 350 degrees for 8 to 10 minutes or until set; cool. In a saucepan over low heat, melt caramels and milk, stirring until smooth. Cool 5 minutes. Pour into crust; top with 1 1/2 cups of pecans. In a mixing bowl, beat cream cheese until smooth. Add sugar and vanilla; mix well. Add eggs, one at a time, beating well after each addition. Add chocolate; mix just until blended. Carefully spread over pecans. Bake at 350 degrees for 55 to 65 minutes or until filling is almost set. Cool to room temperature. Chill overnight. Garnish with remaining pecans and whipped cream if desired.
8-Minute Cheesecake
1 pkg. (8 oz.) Cream cheese, softened 2 tsp. Vanilla
1/3 Cup Sugar 1 tub (8 oz.) Cool Whip
1 Cup Sour cream 1 Graham cracker pie crust
Beat cheese until smooth; gradually beat in sugar. Blend in sour cream and vanilla. Fold in Cool Whip, blending well. Spoon into crust. Chill until set, at least 4 hours. Garnish with fresh fruit, if desired.
15-Minute Cheesecake
3 pkgs. (8 oz.) Cream cheese, softened 1 Cup Mini chocolate chips
3/4 Cup Sugar 1 tsp. Vanilla
3 Eggs
Heat oven to 350 degrees. Bake chocolate crumb crust, in springform pan, for 10 minutes. Beat cream cheese and sugar at medium speed until well blended. Add eggs one at a time, mixing well after each addition. Stir in chips and vanilla; pour over crust. Bake 45 minutes. Loosen cake from rim of pan; cool before removing pan. Refrigerate.
Classic Sour Cream Cheesecake
1 1/2 Cups Vanilla wafer crumbs 4 Eggs
2 Tbsp. Margarine, melted 1 container (8 oz.) Sour cream
3 pkgs. (8 oz.) Cream cheese, softened 1 Tbsp. Vanilla
1 can (14 oz.) Sweetened condensed milk 1 can (21 oz.) Cherry pie filling, chilled
Preheat oven to 350 degrees. Combine crumbs and margarine; press firmly on bottom of 9-inch springform pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Beat in eggs, then sour cream and vanilla. Pour into prepared pan. Bake 50 to 55 minutes or until lightly browned around edge. Cool. Chill. Top with cherry filling. Garnish as desired. Refrigerate.
Fudge Truffle Cheesecake
1 1/2 Cups Vanilla wafer crumbs 3 pkgs. (8 oz.) Cream cheese, softened
1/2 Cup Powdered sugar 1 can (14 oz.) Sweetened condensed milk
1/3 Cup Cocoa 4 Eggs
1/3 Cup Margarine, melted 2 tsp. Vanilla
2 Cups Chocolate chips
For crust mix first four ingredients and press firmly on bottom of 9-inch springform pan. Heat oven to 300 degrees. Set the crust aside. In heavy saucepan, over very low heat, melt chips, stirring constantly. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add melted chips and remaining ingredients; mix well. Pour into prepared pan over unbaked crust. Bake 65 minutes or until center is set. Cool; chill. Refrigerate.
Cocoa Cheesecake
Pie Crust: 1/4 Cup Cocoa
1 Cup Graham cracker crumbs 1 tsp. Vanilla
3 Tbsp. Sugar 2 Eggs
3 Tbsp. Margarine, melted Topping:
Filling: 1 Cup Sour cream
2 pkgs. (8 oz.) Cream cheese, softened 2 Tbsp. Sugar
3/4 Cup Sugar 1 tsp. Vanilla
Combine all ingredients for pie crust and press into bottom of a 9-inch springform pan. Combine cream cheese, sugar, cocoa and vanilla; beat until smooth. Add eggs, one at a time, beating on low speed just until combined. Pour into crust. Bake at 375 degrees for 30 to 35 minutes or till just set. Remove from oven and spread immediately with a mixture of sour cream, 2 Tbsp. sugar and vanilla. Let cool. Remove sides of pan. Cover and chill.
Lovely Lemon Cheesecake
1 Whole graham cracker, crushed, or 2 Tbsp. crumbs
1 pkg. Lemon flavor gelatin
2/3 Cup Boiling water
1 Cup Cottage cheese
1 pkg. (8 oz.) Cream cheese, softened
2 Cups Cool Whip
1 Cup Cherry pie filling
Spray 8 or 9-inch springform pan or 9-inch pie plate with cooking spray. Sprinkle bottom and side with the graham cracker crumbs. Completely dissolve gelatin in boiling water; pour into blender container. Add cottage cheese and cream cheese; cover. Blend at medium speed, scraping down sides occasionally, about 2 minutes or until mixture is completely smooth. Pour into large bowl. Gently stir in Cool Whip. Pour into prepared pan; smooth top. Chill until set, about 4 hours. When ready to serve, remove side of pan. Top cheesecake with cherry pie filling.
Chocolate Marble Cheesepie (no bake)
1 Chocolate crumb crust 4 pkgs. (3 oz. each) Cream
1/4 Cup Cocoa cheese, softened
1 can (14 oz.) Sweetened condensed milk, divided 2 Tbsp. Lemon juice
1 Tbsp. Vanilla, divided Chocolate curls, optional
Prepare chocolate crumb crust. In small saucepan, stir together cocoa and 2/3 cup sweetened condensed milk. Cook over low heat, stirring constantly, until mixture is smooth and very thick. Remove from heat, stir in 1 teaspoon vanilla. In small mixer bowl, beat 2 packages cream cheese until light and fluffy; add cocoa mixture. Cool thoroughly. In large mixer bowl, beat remaining 2 packages cream cheese until light and fluffy. Gradually beat in remaining sweetened condensed milk, lemon juice and remaining 2 teaspoons vanilla. Alternately spoon vanilla and chocolate mixtures into prepared crust; gently swirl with knife or spatula for marbled effect. Refrigerate 8 hours or until firm. Garnish with chocolate curls, if desired.
Chocolate Drizzled Peanut Butter Cheesecake
1 Graham cracker crust 1/4 Cup Milk
3 pkgs. (8 oz.) Cream cheese, softened 4 Eggs
3/4 Cup Sugar 1 tsp. Vanilla
1 2/3 Cups (10 oz. pkg.) Reese's 1/2 Cup Chocolate chips
peanut butter chips 1 Tbsp. Shortening
Prepare graham cracker crust. Heat oven to 450 degrees. In large mixer bowl, combine cream cheese and sugar; beat on medium speed of electric mixer until smooth. In small microwave-safe bowl, place peanut butter chips with milk. Microwave at HIGH 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating; just until chips are melted when stirred. Blend peanut butter chip mixture into cream cheese mixture. Add eggs, one at a time, mixing well after each addition. Stir in vanilla. Pour mixture over graham cracker crust. Bake 10 minutes. Reduce oven temperature to 250 degrees; continue baking 40 minutes. Remove from oven to cooling rack; loosen cake from rim of pan. Prepare Chocolate Drizzle; drizzle over cheesecake. Cover; refrigerate leftovers.
Chocolate Drizzle: In small microwave-safe bowl, place 1/2 cup chocolate chips and 1 tablespoon shortening. Microwave at HIGH 30 seconds; stir. If necessary, microwave at HIGH an additional 20 seconds or until chocolate is melted and mixture is smooth when stirred.
