Vanilla Cheesecake.....in the Instant Pot

Vanilla Cheesecake
1 1/2 c. water in Instant pot
Crust:
3/4 c. graham cracker crumbs OR 1 pkg. of 8 graham crackers, crushed
2 T. butter, melted
Filling:
16 oz. cream cheese, softened
1/2 c. sugar
1 T. vanilla extract
3 eggs, lightly beaten
Topping:  OPTIONAL
4 oz. white baking chocolate, chopped
3 T. heavy whipping cream
Fresh fruit for topping

Place water in Instant Pot.
Mix crust ingredients together.  I do this in my little food processor; blending the crackers until crushed and then add in the sugar & melted butter & blend.  Pat crumb mixture into the bottom of a sprayed 7 inch cheesecake pan.  Set aside.
Cream together cream cheese & sugar.  Then add vanilla and eggs.  Beat on low speed until smooth and well mixed.  Pour over crust.  Cover cheesecake tightly with foil.  Place pan onto a trivet with handles and lower into instant pot.  Lock lid and close vent.  Set on high pressure for 45 minutes.  Quick release pressure and lift out cheesecake.  Remove foil and allow to cool on wire rack for 1 hour.  Loosen sides from pan with a knife.  Replace the foil to cover.  Refrigerate for 6 hours or overnight.
Make topping if desired.  Melt chocolate in microwave and stir in the cream, until smooth.  Remove cheesecake from pan.  Pour chocolate mixture over cheesecake. Decorate with berries or fruit if desired.  Return to refrigerator until topping has set up.  Serve.

Variations:  1) serve plain
2)  serve with chocolate and/or caramel sauce topping
3)  serve with a fruit sauce topping
4) serve with whipped cream
5) serve anyway you like!!

Oreo Cheesecake.....in the Instant Pot or Not

Oreo Cheesecake
Crust
12 whole Oreo cookies, crushed into crumbs
2 T. butter, melted
Cheesecake
16 oz. cream cheese, room temperature
1/2 c. granulated sugar
2 large eggs, room temperature
1 T. flour
1/4 c. heavy cream Or (1 T. melted butter and 3 T. milk)
2 t. vanilla
8 whole Oreo cookies, coarsely chopped
Topping
1 c. whipped cream or whipped topping
8 whole Oreo cookies, coarsely chopped
chocolate sauce, optional

Spray the inside of a 7 inch cheesecake pan.
In a small bowl, stir together the 12 crushed Oreo cookies and melted butter and press the crumbs into the bottom of the prepared pan and freeze for 10 minutes.
Beat the cream cheese until smooth. Add sugar and mix well.  Add eggs, and beat well. Add in the flour, heavy cream, and vanilla and mix until smooth. Fold in 8 chopped Oreo cookies and pour batter into prepared pan.
Cover the top of the pan with a piece of foil.
Pour 1 1/2 cups of water into the Instant Pot and place the trivet in the bottom of the pot.
Create a "foil sling" by folding a 20-inch long piece of foil in half lengthwise two times. This "sling" will allow you place and remove the springform pan easily.  OR use a purchased instant pot rack with handles.
Place the cheesecake pan in the center of the sling and carefully lower the pan into the Instant Pot.
Lock the lid into place and make sure the vent is closed "sealing". Press the "Manual" button and cook on high pressure for 40 minutes.
 Allow the pressure to release naturally for 10 minutes and then do a quick release to release any pressure remaining in the pot.
Carefully remove the cheesecake from the pot to a cooling rack using the foil sling "handles". Uncover the cheesecake and allow it to cool to room temperature.
Once the cheesecake has cooled, refrigerate it for at least 8 hours, or overnight.
At serving time, top with whipped cream, chopped Oreo cookies, and a drizzle of chocolate sauce.
Notes:
If you want to bake this in an oven.... Do not cover the top with foil but you will need to cover the bottom of the pan with foil or the water will leak in.  Place the cheesecake pan into a larger pan and pour hot water into the larger pan until halfway up the side of the cheesecake pan. Bake at 350°F for about 40-45 minutes, the edges will appear to be set, but the center will still have some jiggle to it. At this point, turn off the oven, and leave the door cracked and allow the cheesecake to rest in the cooling oven for one hour. After one hour has passed, carefully remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cheesecake is completely cooled, place it into the refrigerator for at least 8 hours.

Coconut White Chocolate Cheesecake

Coconut White Chocolate Cheesecake
1-1/2 cups graham cracker crumbs
6 tablespoons butter, melted
5 packages (8 ounces each) cream cheese, softened
1 cup sugar
1-1/2 cups white baking chips, melted and cooled
3/4 cup coconut milk
2 teaspoons coconut extract
1 teaspoon vanilla extract
4 large eggs, lightly beaten
3/4 cup flaked coconut, toasted, divided
Directions
1. Preheat oven to 325°. Place a greased 9-in. (3-in.-deep) springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan.
2. In a small bowl, mix cracker crumbs and butter. Press onto bottom of prepared pan.
3. In a large bowl, beat cream cheese and sugar until smooth. Beat in cooled chips, coconut milk and extracts. Add eggs; beat on low speed just until blended. Fold in 1/2 cup coconut. Pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
4. Bake 60-70 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
5. Remove rim from pan. Serve cheesecake topped with remaining coconut. Yield: 16 servings.

Editor's Note: To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.  For the best texture, make sure not to overmix the batter. —Jamie Harris, Danville, Illinois
http://www.tasteofhome.com/recipes/coconut-white-chocolate-cheesecake/print

Carrot Cake Cheesecake

Carrot Cake Cheesecake
2 c. granulated sugar
1 c. canola oil
4 large eggs
2 c. all-purpose flour
1 t. baking soda
1 t. baking powder
1/4 t. salt
2 t. ground cinnamon
2 c. shredded carrots
FOR THE CHEESECAKE LAYER:
16 oz. cream cheese, softened
1 c. sugar
1/4 t. salt
2 large eggs
1/4 c. sour cream
1/3 c. heavy whipping cream
FOR THE FROSTING:
1 c. butter, softened
8 oz. cream cheese, softened
1 T. vanilla extract
1/4 c. heavy cream
4 c. powdered sugar
1 c. chopped pecans

FOR THE CHEESECAKE LAYER:
Prepare the cheesecake layer first. This can be done before hand. If freezing the cheesecake, can be stored 1-2 weeks in the freezer.
Preheat oven to 325 degrees. Using a large roasting pan, add 1 inch of water to the pan. Place it on the lower 2/3 of the oven! Allow it to preheat in the oven.
Prepare 9-inch springform pan by wrapping bottom of pan (outside) with double layer of foil. Line bottom (inside) with a circle of parchment paper.
Beat cream cheese with granulated sugar for 2-3 minutes until creamy. Add in salt and eggs, one at a time, beating well after each addition.
Beat in sour cream and heavy cream, until light and fluffy (about 2 minutes). Pour into prepared 9-inch springform pan. Place pan in center of preheated roasting pan in the oven, making sure to be careful not to spill water.
Bake cheesecake for 45 minutes. Turn oven off and let cheesecake sit in oven for an additional 30 minutes. Remove and cool completely on counter.
When cooled, remove outside portion of the springform pan and place into the freezer for several hours or overnight. I put it in freezer for about 2 hours. If using within 24 hours, feel free to just refrigerate cheesecake!
FOR THE CARROT CAKE LAYERS:
Preheat oven to 350 degrees F. Grease and flour two 9-inch cake pans. I use Wilton Bake even strips to ensure nice, even cakes. Set aside.
In a large mixing bowl, combine sugar, oil and eggs until blended. Add in flour, baking soda, baking powder, salt, and cinnamon. Beat for about 2 minutes. Add in shredded carrots. Pour into prepared cake pans.
Bake for 30 minutes. Cool on wire rack for ten minutes. The remove from pans and cool completely.
FOR THE FROSTING:
In a large mixing bowl, combine cream cheese and butter. Beat for 3 minutes. Add in sugar, vanilla, and heavy cream. Beat for 3-4 minutes until light and fluffy. Fold in chopped pecans.
To assemble the cake, layer one layer of carrot cake. Add the cheesecake then top with second layer of carrot cake. Spread on the frosting, first on sides then on top!
Store in the refrigerator. ENJOY

Delicious Cheesecake

Delicious Cheesecake

16 oz. sour cream
8 oz. cream cheese
½ cup of butter
1/2 c. butter
16 ounces of marshmallows
2  graham cracker pie crusts
1 can of cherry pie filling

Cream together the sour cream and cream cheese in a medium large bowl until smooth.

Melt the butter on stovetop and stir in the marshmallows gradually until smooth and well combined.

Pour the marshmallow mixture over the creamy mixture and stir well.  Pour this mixture into the pie crusts and cover with plastic lid that came with the pie crust and refrigerate 8 hours or overnight.

Top with cherry pie filling at serving time.

5 Minute Cheesecake

5 MINUTE 4 INGREDIENT NO BAKE CHEESECAKE

Ingredients-
1 can of sweetened condensed milk
1 8 ounce tub of cool whip
1/3 cup of lemon or lime juice
1 8 ounce package of cream cheese.

Most important part of this recipe, is to leave the cream cheese out for a couple hours at room temperature. The cream cheese will become soft and smooth. The importance of this is to create a smooth texture. Not doing so, will create horrible lumps of cream cheese that will ruin the flavor of this pie.

After your cream cheese is softened enough, I like to see if it will spread easily with a plastic spatula. In a mixing bowl, mix all before mentioned ingredients. Please note: the lemon/lime juice must come last. The reaction of the citrus juice will start to harden your mixture almost immediately.

On the low speed of you hand mixer, blend well. Around 2 minutes of so is plenty, just make sure all ingredients are incorporated. Immediately pour mixture into a waiting graham crust or for those of us that can't have the gluten, I opt for muffin cups. Refrigerate for an hour to and hour and a half and viola.

Snickers Cheesecake

Brody made this for Thanksgiving. We found it at Halloween time but didn't get around to making it until now.  

Snickers Cheesecake  by Tasty  on Facebook.....see video
1 bag Snickers® Fun Size 
15 Oreo Cookies
20 oz. cream cheese, softened
10 oz. sweetened condensed milk
¼ c. bittersweet chocolate (optional)

1. In a food processor, pulse candy bars until small and pebble-sized. Remove half and set aside.
2. Continue pulsing remaining candy bars along with chocolate wafers. Press into an 10-inch springform pan, going up the sides of the pan to make a crust.
3. Combine remaining candy with cream cheese and condensed milk, pour into crust. 
4. For Halloween decor.....Melt chocolate and pour into a sandwich bag.
5. Use the bag to pipe concentric circles on top of cheesecake. 
6. Use a toothpick/knife to trace lines going outward from the center to form a web shape.
7. Chill cheesecake until firm, about 6 hours.
8. Use remaining chocolate to create ‘spiders’ decorations. 
9. Chill decorations.
10. Decorate and enjoy!  Makes 8 servings

https://www.facebook.com/buzzfeedtasty/videos/1810535682532406/

No Bake Cheesecake

No Bake Cheesecake
14 oz. Sweetened condensed milk
1/3 c. lemon or lime juice
8 oz. cool whip
8 oz. cream cheese (Must be at room temperature)
Beat 2 minutes.  Pour into a graham cracker crust.  Chill for at least 2 hours before serving.

Real Cheesecake

Kara asked me to make a real baked cheesecake for Justin's birthday.....this is what I came up with.  Hope he likes it.

Real Cheesecake

Cover outside of 11 inch springform pan with 2 layers of foil.

Mix together in springform pan and press firmly into bottom of pan.

1 1/4 c. graham cracker crumbs

1/4 c. sugar

1/3 c. melted butter

In mixer bowl beat until fluffy.

20 oz. cream cheese

Gradually beat in.

14 oz. sweetened condensed milk

Add & mix well.

4 eggs

1/4 c. lemon juice

Pour over prepared graham cracker crust.

Fill a large deep jelly roll pan half full of water and place springform pan in the water.  Place in oven at 350 for 50 to 60 minutes or until set.  Cool for 1 hour.  Refrigerate for at least 4 hours. Serve plain or with fruit sauce or pie filling.  

Red Velvet Cheesecake

Red Velvet Cheesecake
Cheesecake layer
16 oz. cream cheese, at room temperature
2/3 c. sugar
pinch of salt
2 large eggs
1/3 c. sour cream
1/3 c. heavy whipping cream
1 t. vanilla

RED VELVET CAKE:
2 1/2 c. flour
1 1/2 c. sugar
3 T. cocoa r
1 1/2 t. baking soda
1 t. salt
2 large eggs, at room temperature
1 1/2 c. oil
1 c. buttermilk
1/4 c. (two 1-ounce bottles) red food coloring
2 t. vanilla
2 t. white vinegar

CREAM CHEESE FROSTING:
2 1/2 c. powdered sugar, sifted lightly to remove any lumps
16 oz. cream cheese, at room temperature
1/2 c. butter, at room temperature
1 T. vanilla

Preheat oven to 325 degrees.  Spray a 9-inch spring form pan with nonstick spray and line the bottom with a round of parchment paper. Wrap a double layer of foil around the bottom and up the sides of the pan.
Prepare the cheesecake layer:
In a large bowl, use an electric mixer to mix the cream cheese- blend until it is nice and smooth and creamy. Mix in sugar and salt and blend for 2 minutes, scraping down sides of the bowl as needed. Add eggs, one at a time, blending after each addition. Finally, mix in sour cream, whipping cream and vanilla. Mix until smooth. Pour the batter into the prepared 9" spring form pan.  Set the spring form pan into a roasting pan in the pre-heated oven. Carefully pour hot water into the roasting pan, enough water so that there is about an inch of water coming up the foil along the sides of the cheesecake pan. Bake the cheesecake at 325 for 45 minutes. It should be set to the touch and not jiggle. Remove the cheesecake from the roasting pan and let it cool on a wire rack for at least an hour. When it has cooled, place the pan into the freezer and let the cheesecake freeze completely, for several hours- or overnight.

Prepare the cake layers: Preheat oven to 350 degrees. Grease and flour two sprayed 9-inch round metal baking pans. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Add eggs, oil, buttermilk, food coloring, vanilla and vinegar to the flour mixture. Using an electric mixer on medium-low speed, beat for 1 minute, until blended. Scrape sides and bottom of bowl with a rubber spatula. Beat on high speed for 2 minutes. Spread the batter evenly into the prepared pans, dividing equally. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool in pans on a wire rack for 10 minutes. Run a knife around the edge of the pans, then invert cakes onto a rack to cool completely.

Prepare the frosting: In a large bowl, using an electric mixer on medium-high speed, beat powdered sugar, cream cheese, butter and vanilla until it is smooth and creamy (do not over beat).

Assemble the cake: Place one cake layer into the center of a cake plate or platter. Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the parchment to remove the cheesecake from the pan. Peel off the parchment. Measure your cheesecake layer against the cake layers. If the cheesecake layer turns out to be a slightly larger round than your cake, move it to a cutting board and gently shave off some of the exterior of the cheesecake to get it to the same size as your cake layers. Place the cheesecake layer on top of the first cake layer. Place the 2nd cake layer on top of the cheesecake.

Frost the cake: Apply a crumb coat layer to the cake- use a long, thin spatula to cover the cake completely with a thin and even layer of frosting. When your cake has a thin layer of frosting all over it, place it into the refrigerator for 30 minutes to “set” the frosting.

Once the first layer of frosting is set, apply the 2nd layer. Start by adding a large scoop of frosting onto the top of the cake. Use a long, thin spatula to spread the frosting evenly across the top and then spread it down the sides of the cake too. Because you applied a crumb-coat layer, you shouldn't have any red crumbs floating around in the final frosting layer. Decorate, with white chocolate shavings.

Salted Caramel Cheesecake

SALTED CARAMEL CHEESECAKE

Aug 9, 2012

• Justin requested a caramel cheesecake for his birthday. It's hard to find good caramels and he doesn't like anything too sweet; so,I made my own recipe. It was a hit. I have also made it with graham crackers instead of the Club crackers, but I prefer the Club crackers. Lately I have sprinkled course Kosher Salt over the top, the perfect finish touch. Now we call it Salted Caramel Cheesecake. Hope you enjoy it too!

SALTED CARAMEL CHEESECAKE

1/2 cup butter, divided in half
1/2 cup sugar
1/2 cup brown sugar
1/2 cup Karo Light Corn Syrup
14 ounces Borden's Sweetened Condensed Milk, divided
1 1/2 cups Club Cracker crumbs
16 ounces Philadelphia Cream Cheese
3 eggs
1 tsp pure vanilla
1/2 cup sour cream

Stir together in a 2 qt. glass measuring cup: 1/4 c. butter, sugar, brown sugar, Karo and 1/2 c. sweetened condensed milk. Microwave on high for 7 minutes, stirring twice.
Mix together the cracker crumbs and 1/4 c. melted butter and pat into bottom of a 10 inch springform pan.
Remove caramel mixture from microwave and stir in the remainder of the sweetened condensed milk. Pour 2/3 c. of this mixture into another bowl and save for topping. Place the rest of the caramel mixture in mixer bowl.
Add cream cheese to the mixer bowl and beat on high for 1 minute.
Add eggs, vanilla and sour cream and beat on high for 1 minute.
Wrap outside of springform pan with 2 layers of aluminum foil. Pour caramel mixture over the crust in springform pan. Place springform pan in a larger pan filled with 1/2 inch of water and then place in a 325 degree oven and bake for 50 to 60 minutes, until center is set.
Remove from oven and remove springform pan from water. Remove the foil and cool cheesecake on a wire rack.
Remove springform pan and place in refrigerator until serving time (chill overnight for best flavor). Microwave the reserved caramel mixture for 20 seconds and then pour over the top of the cheesecake. Sprinkle with course Kosher Salt, to taste and serve.

Peanut Butter Cup Cheesecake.....Connor's Birthday Cake

Well Connor saw this on Pinterest and he wants me to make it for his birthday cake this week.  I can't believe he will be 5 on March 16th. Our tiny little miracle baby reminds us of God's tender mercies each and every day.  We are so thankful you are part of our family Connor.....and I would be most happy to make this cake for you.  Hugs from Grandma Karla!!
http://easybaked.net/2011/11/23/peanut-butter-cup-cheesecake/

Peanut Butter Cup Cheesecake.....aka:  Connor's Birthday Cake
1 1/8 c. crushed chocolate wafer cookies or graham crackers
1/4 c. margarine, melted
16 oz. cream cheese, softened
1/2 c. sugar
3 eggs
2 c. dark chocolate chips, melted
1 c. heavy whipping cream
1 T. vanilla
CHOCOLATE TOPPING
1/4 c. heavy whipping cream
1/2 c. semi-sweet chocolate chips
PEANUT BUTTER TOPPING
1/2 c. heavy whipping cream
1 c. peanut butter chips
Preheat oven to 325 degrees
Crush cookies into fine crumbs and add melted margarine.  Combine well and press into the bottom of a  9 inch springform pan.
Beat softened cream cheese with sugar until smooth.
Add eggs one at a time, beating in between each one.
Add remaining cheesecake ingredients, beating until smooth.
Pour into crust and allow to sit at room temp for 30 minutes.
Place on a cookie sheet and bake for 60 minutes,
Turn off oven, open oven door a little and allow to sit for another 30 minutes.
Remove from oven and run knife around edge of pan.  Remove edge of pan. 
Allow to come to room temperature (make toppings during this time)
PEANUT BUTTER: Put whipping cream into saucepan and heat just until bubbling at edges.  Turn heat off, add peanut butter chips, cover and allow to sit for 5 minutes.
CHOCOLATE:  Put whipping cream into saucepan and heat just until bubbling at edges.  Turn heat off, add chocolate chips, cover and allow to sit for 5 minutes.
After 5 minutes, stir both until smooth.
Pour peanut butter over top of cheesecake, smoothing to edges
Refrigerate about 10 minutes.
Pour chocolate over peanut butter and smooth into a center circle.  
Decorate as desired.
REFRIGERATE cheesecake overnight before serving for best consistency. Remove bottom part of pan when cake is chilled.

The didn't follow these baking instructions.....I wrapped the springform pan in foil and placed it in a pan filled with 1" of water.  Then baked it at 325 for 60 to 65 minutes (until firm and dull).  It was creamy and yummy!!

Cherry Cheesecake Cookies

I am so gonna be making these for the Cherry Festival this year.....I think other flavors would be great too!

Cherry Cheesecake Cookies
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 (8-ounce) packages cream cheese, softened
2 1/2 sticks butter, softened
1 1/2 cups sugar
2 large eggs
2 teaspoons vanilla extract
1 cup graham cracker crumbs
2 cans (20-ounce) cherry pie filling

Combine the flour, baking powder and salt in a bowl. In another bowl with an electric mixer, beat cream cheese, butter and sugar until smooth and creamy, about 2 minutes. Add eggs and vanilla and mix until incorporated. Reduce speed to low and add the flour mixture and mix until just combined. Refrigerate dough until firm, at least 30 minutes. 

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silpat liners. Place graham cracker crumbs in a shallow dish.

Roll the dough into 1 1/2-inch balls, then roll the balls in graham cracker crumbs. Place balls 2 inches apart on prepared baking sheets. Using a tablespoon measure, make an indentation in the center of each ball. Place 3 cherries in the dimple. Bake until golden brown around the edges, 12 to 14 minutes. Cool for five minutes on the sheet and then transfer to a wire rack to cool completely. 

Recipe Source: from My Kitchen Cafe (www.mykitchencafe.blogspot.com)/originally adapted from Cook's Country

Cheesecake in a Jar

This fun idea came from my friend Paula of RWOP...

Cheesecake in a Jar

Crust
1 cup graham cracker crumbs
4 T. melted butter 
1/3 c. sugar
Filling
2 (8 oz. each) softened Neufchatel or original cream cheese, softened to room temp.
1 can sweetened condensed milk
2 large eggs
2 t. vanilla extract
zest of 1 lemon
Turn your slow cooker on high and cover. 

Mix crust and place in ½ pint canning jars; pat into bottom and up sides of jars.
Mix filling with electric mixer; pour into jars over crust.
Place open jars in crock pot and fill halfway up with boiling water.
Place lid on crock pot and cook 1 hour to 1 hour and 10 minutes.  When you lift the lid make sure you lift it away from you and don’t hold it over the crock pot or all that steamy liquid on the lid will fall into your cheesecake and make it mushy.
Remove and cool to room temperature.  Put a lid on each jar.  Chill for at least 4 hours.

Brownie Cheesecake

This looks like another great cheesecake....

Brownie Cheesecake

Crust:

30 Creme filled Chocolate Cookies, crushed

1/4 c. butter, melted

Filling:

24 oz. Cream Cheese, softened

1 c. sugar

1 T. Vanilla

1 c. sour cream

1 c. whipping cream

4 eggs

1//4 c. flour

1 1/2 c. brownies, coarsely chopped

Topping:

1 c. milk chocolate, chopped

1/3 c. whipping cream

1/4 c. white chocolate, melted

In medium bowl, stir together all crust ingredients. Press into bottom (and 1 inch up the sides) of a 9-inch springform pan. Wrap pan with heavy-duty foil; freeze 30 minutes.

 In large bowl, beat cream cheese, sugar and vanilla at medium speed until blended. Beat in sour cream and 1 cup cream. Add eggs one at a time, beating just until blended.  Slowly beat in flour, then gently fold in brownies.

Place springform pan in large baking or broiler pan. Pour batter into crust (batter will come to within 1/4 inch of top edge). Add enough hot tap water to baking pan to come halfway up sides of springform pan. Bake 1 hour 15 minutes to 1 hour 30 minutes or until edges are puffed and top is dry to the touch. Center should move slightly when pan is tapped, but should not ripple as if liquid. Remove springform pan from baking pan; remove foil. Cool completely on wire rack. Refrigerate overnight.

Melt milk chocolate and 1/3 cup cream in medium saucepan over low heat, stirring until smooth. Pour over top of cheesecake; let stand 10 minutes.

Pour white chocolate into small resealable plastic bag; snip off corner of bag. Drizzle chocolate over cheesecake. Refrigerate at least 1 hour. Refrigerate leftovers.

Mile High Cherry Pie Trifle

This recipe is a spin off of an old family favorite cheesecake recipe that I converted into a trifle. The best things about this recipe: it is fast and easy to make...NO bake time...it can be made ahead of time....and everyone loves it! For a Patriotic twist...I use 1 can of Cherry Pie Filling and 1 can of Blueberry Pie Filling. For a lighter version…..I use Lite Cherry Pie Filling, 1/3 less fat PHILADELPHIA Cream Cheese, and Fat Free Whipped Topping.

MILE HIGH CHERRY PIE TRIFLE

2 - 21 oz. cans of Cherry Pie Filling, or make your own

1 ½ c. butter flavored Club Crackers, crushed

¼  c. Butter, melted

8 oz. PHILADELPHIA Cream Cheese, softened

1 c. Sour Cream

½ c. Milk

1 - 3 oz. box Instant Vanilla Pudding

12 oz. whipped topping

A Maraschino or fresh CHERRY,for the top

Mix together the crackers and melted butter and set aside.

In a mixing bowl beat together the milk and pudding, on low speed for 2 minutes and set aside.  

In another mixing bowl beat the PHILADELPHIA Cream Cheese until smooth.  Add sour cream, mix well.  

Stir the pudding mixture into the PHILADELPHIA Cream Cheese mixture.  Then fold in the whipped topping and take out ½  c. of this mixture and place it in a prepared pastry bag and set it aside.

In a 2 ½ qt. Trifle bowl or glass bucket, layer half of the cream cheese mixture, half of the crumbs, and half of the pie filling.  REPEAT THE LAYERS.   Then decorate with the top with the remaining PHILADELPHIA Cream Cheese mixture and top it with a CHERRY…..and there you have it MILE HIGH CHERRY PIE TRIFLE. 

Best to chill overnight to blend the flavors….

This is my final entry for the Real Women of Philadelphia Contest.....May 2011

Italian Cheesecake

I ran across this recipe online and think I need to try it.....


Italian Cheesecake
1 cup graham cracker crumbs
1/4 cup finely chopped blanched almonds
3 Tbs. sugar
2 Tbs. margarine or butter
1 1/2 cups silken tofu (12 oz.)
8 oz. soy cream cheese
3/4 cup soy sour cream
3 large eggs
1/3 cup sugar
2 tsp. grated lemon peel
Fresh fruit for topping (optional)
Preheat oven to 350. Grease an 8-inch springform pan with cooking spray.
Make crust: In medium bowl, combine cracker crumbs, almonds, sugar and margarine. Mix with fork until blended. Sprinkle mixture over bottom of prepared pan and press evenly over bottom and partially up sides of pan.
In food processor, combine tofu, cream cheese, sour cream, eggs, sugar and lemon peel. Process until just blended. Pour filling into prepared pan.
Bake 20 minutes. Reduce heat to 325 and bake 20 to 25 minutes more, until cake is almost set in center. Turn off oven. Leave cake in oven, with door open, 20 minutes. Let cool completely on wire rack.
Cover cake and chill until set, at least 8 hours or overnight. Serve with fresh fruit topping if desired.

Holiday Cheesecake

This one from Taste of Home looks especially yummy!!

Holiday Cheesecake
1-1/2 c. graham cracker crumbs

1/2 c. pecans, toasted and finely chopped
2 T. light brown sugar
6 T. butter, melted
FILLING:
4 -8 oz. packages cream cheese, softened
1 c. sugar
1 T. pure vanilla
4 eggs, lightly beaten
1 c.  miniature semisweet chocolate chips
TOPPING:
2 c. (16 ounces) sour cream
1/4 c. sugar
Assorted candies
Place an ungreased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
In a small bowl, combine cracker crumbs, pecans and brown sugar; stir in butter. Press onto bottom and 1-1/2 in. up the sides of prepared pan. Place on a baking sheet. Bake at 350° for 5 minutes. Cool on a wire rack.
In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Fold in chocolate chips. Pour into crust. Place in a larger baking pan; add 1 in. of hot water to larger pan.
Bake at 325° for 1-1/2 hours or until center is just set and top appears dull. In a small bowl, combine sour cream and sugar until smooth; spoon over hot cheesecake and spread to cover. Bake for 5 minutes longer or until topping is just set.
Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Garnish with candies. Yield: 16 servings.

Raspberry Honey Butter

The traditional accompaniments for sopapilla are honey butter or raspberry jam. Here are a couple of recipes that could be used as toppings for this dessert. (recipe posted earlier).

This recipe was inspired from  the Raspberry Honey Butter served at the Inn on Temple Square......
Raspberry Honey Butter
1 pound butter, unsalted - softened
8 oz. honey
8 oz. raspberry jam - can use seedless raspberry jam
1 t. vanilla
Whip butter until light and fluffy. Add honey, raspberry preserves, and vanilla. Continue to whip until mixed.

A girl who worked at the Lion House shares her version of this recipe.....

Raspberry Honey Butter
1/2 c. butter, softened
1 c. honey
1 egg yolk
1/4 t. vanilla
1/2 c. frozen raspberries
dash salt
It is EXTREAMLY IMPORTANT that you start with soft butter or you will have little clumps in your butter.
Place butter in your mixer bowl beat for 1 minute.
Pour the honey into the butter a little at a time, while the mixer is going.
Add the egg yolk, vanilla and dash of salt and beat for 1 minute.
Add the frozen raspberries and beat until the butter is a nice pink color.
Refrigerate for at least 3 hours. Overnight is even better!

Mini Pumpkin Cheesecakes

MINI PUMPKIN CHEESECAKES
1 c. ground walnuts
4 t. sugar
1 T. butter or margarine, melted
2 pkgs (8 oz each) 1/3 less fat cream cheese (Neufchatel), softened
1/2 c. canned solid-pack pumpkin
1/2 c. granulated sugar
1/2 t. vanilla extract
1/2 t. ground cinnamon
Dash ground cloves
Dash ground nutmeg
2 eggs
Whipped Topping
Ground cinnamon, optional
Preheat oven to 325°F (or to 300°F if using dark nonstick pan). Place paper liners in 36 miniature muffin cups.
Crust: Mix walnuts, 4 teaspoons sugar and the Fleischmann's in medium bowl until well blended. Press about 1 teaspoon of the walnut mixture firmly onto bottom of each prepared muffin cup. Bake 5 minutes. Cool.
Filling: Place cream cheese, pumpkin, sugar,  vanilla, 1/2 teaspoon cinnamon, the cloves and nutmeg in large bowl; beat with electric mixer on medium speed until well blended. Gradually add eggs one at a time, beating on low speed after each addition just until blended. Spoon evenly over crusts.
Bake 15 minutes or until centers are almost set. Cool. Refrigerate at least 2 hours or until chilled. Top with whipped topping before serving. Sprinkle with additional cinnamon, if desired.

I think you could use a ginger snap in each cupcake liner if you didn't want to make the crust listed above.