Who doesn't like a good cheesecake? Start sharing them ~
Cookies and Cream CheesecakesMartha Stewart's Cupcakesmakes 30 cupcakes
Preheat the oven to 275 degrees. Line muffin tins with paper liners, and place 1 Oreo in the bottom of each cup.With an electric mixer on medium-high speed, beat the cream cheese until smooth, scraping down the sides of the bowl as needed. Gradually add the sugar, and beat until smooth. Beat in the vanilla, then drizzle in the eggs. When well combined, mix in the sour cream and salt. Stir in the chopped cookies by hand.Divide the batter evenly among the muffin tins, filling each one almost to the top. Bake, rotating tins halfway through, until the filling is just set, about 22 minutes.Transfer the tins to wire racks to cool completely, then refrigerate (in tins) at least 4 hours. Remove from tins just before serving.
Fresh apricot compote is swirled with cheesecake filling in this hand-held dessert. It's easy to make pretty decorative patterns. Try shallow back-and-forth motions, figure eights, and loose spirals.
No need to wait for formal gatherings to serve this cheesecake -- but it is something special. The combination of white and dark chocolates make this dessert scrumptiously divine.
Makes 14 servings.
Nutrition Facts (1 serving):Calories: 390, Fat: 28 g, Cholesterol: 105 mg, Sodium: 260 mg, Carbohydrates: 31 g, Dietary Fiber: 0 g, Protein: 7 g.
Prize-Winning Recipe 2010! Savor the same great taste of restaurant Crème Brûlée in an easy-to-make bar cookie.
To easily crush the toffee bits, put them in a food-safe plastic bag. Seal the bag and finely crush with a rolling pin or meat mallet.
HEAT oven to 325°F.
MIX graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.
BEAT cream cheese, 1 cup sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
BAKE 55 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours.
MIX wafer crumbs, 1/2 cup nuts and butter; press onto bottom of 13x9-inch pan. Refrigerate until ready to use.
BEAT cream cheese and sugar in large bowl with mixer until blended. Add sour cream, flour and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
BAKE 45 min. or until center is almost set. Cool. Refrigerate 4 hours. Drizzle with topping; top with remaining nuts. Let stand until topping is firm.
1. Preheat the oven to 350 degrees F. Grease an 8x8x2-inch baking pan or line pan with foil, extending foil up over the edges of the pan; set aside. In a medium bowl, stir together flour, oats, brown sugar, and almonds. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Press crumbs into the bottom of the prepared pan. Bake for 12 minutes.
2. Meanwhile, in a medium bowl, beat cream cheese, granulated sugar, vanilla, and almond extract with an electric mixer on medium speed until light and fluffy. Gradually add egg, beating on low speed just until combined. Stir in cherries. Spread cream cheese mixture over partially baked crust.
3. Bake for 25 to 35 minutes or until cream cheese layer is set. Cool completely in pan on a wire rack. Cover and chill for 2 to 24 hours before serving.
4. Cut into bars to serve. Garnish individual servings with dessert topping and/or almonds, if desired. Store in refrigerator. Makes 20 bars.
*Sugar Substitutes: Use 1-1/2 teaspoons Sweet'N Low® Brown to substitute for the brown sugar. Choose from Splenda® Granular, Sweet'N Low® bulk or packets, or Nevella® to substitute for the granulated sugar. Follow package directions to use product amount equivalent to 1/3 cup granulated sugar.PER SERVING WITH SUBSTITUTE: same as above, except 122 cal., 9 g carb.Exchanges: 0.5 other carb.Carb choices: 0.5.
O M G ALL THESE PIES!!! I CAN'T DECIDE! LOL
Apple Cheesecake Pie
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