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Baking 101 Baking 101

*~ Cheesecakes ~*

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       Who doesn't like a good cheesecake?  Start sharing them ~


                

by on Mar. 25, 2011 at 12:20 AM
Replies (31-40):
dntbgmeb4cofe
by on Oct. 13, 2011 at 11:57 PM

Mini Oreo Cheesecakes!

.shank.
Posted by  on Jul. 14, 2011 at 10:48 AM
  • 0 Replies

 

 

Cookies and Cream Cheesecakes
Martha Stewart's Cupcakes
makes 30 cupcakes

  • 42 Oreos - 30 left whole, and 12 coarsely chopped
  • 2 lbs cream cheese, room temperature
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 4 large eggs, lightly beaten
  • 1 cup sour cream or Greek yogurt
  • pinch of salt

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.

dntbgmeb4cofe
by on Oct. 14, 2011 at 12:06 AM

Apricot Cheesecake Bars

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.

 
dntbgmeb4cofe
by on Oct. 14, 2011 at 8:59 PM

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.

Tuxedo Cheesecake

Crust:
1 3/4 cups crushed creme-filled chocolate cookies 
2 tablespoons butter or margarine, melted

Filling:
1 cup NESTLÉ® TOLL HOUSE® Premier White Morsels 
3 (8-ounce) packages cream cheese, softened 
3/4 cup granulated sugar 
2 teaspoons vanilla extract 
3 large eggs 
2 ounces NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Baking Bars, or premier white baking bars, made into curls
  1. For Crust: Preheat oven to 350°F (175°C).
  2. Toss cookie crumbs and butter together in medium bowl. Press onto bottom of ungreased 9-inch springform pan. Bake for 10 minutes.
  3. For Filling: Microwave morsels in small, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir. Microwave at additional 10 to 20-second intervals, stirring until smooth; cool to room temperature.
  4. Beat cream cheese, sugar and vanilla extract in large mixer bowl until smooth. Beat in eggs; gradually beat in melted white morsels. Spread over chocolate crust.
  5. Bake for 40 to 50 minutes or until edges are set but center still moves slightly. Cool in pan on wire rack; refrigerate until firm. Remove side of springform pan.
  6. Sprinkle chocolate curls over cheesecake before serving.

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.


dntbgmeb4cofe
by on Oct. 14, 2011 at 9:04 PM

Crème Brûlée Cheesecake Bars

Prize-Winning Recipe 2010! Savor the same great taste of restaurant Crème Brûlée in an easy-to-make bar cookie.

 
Crème Brûlée Cheesecake Bars
PREP TIME
15 Min
TOTAL TIME
3 Hr 25 Min
SERVINGS
36

INGREDIENTS

1pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1box (4-serving size) French vanilla instant pudding and pie filling mix
2tablespoons packed brown sugar
1/2cup butter or margarine, melted
2 1/2teaspoons vanilla
2eggs plus 3 egg yolks
2packages (8 oz each) cream cheese, softened
1/2cup sour cream
1/2cup sugar
2/3cup toffee bits, finely crushed
 
  1. 1Heat oven to 350°F. Lightly spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, pudding mix, brown sugar, melted butter, 1 teaspoon of the vanilla and 1 whole egg until soft dough forms. Press dough in bottom and 1/2 inch up sides of pan.
  2. 2In small bowl, beat cream cheese, sour cream and sugar with electric mixer on medium speed until smooth. Add remaining whole egg, 3 egg yolks and remaining 1 1/2 teapoons vanilla; beat until smooth. Spread over crust in pan.
  3. 3Bake 30 to 35 minutes or until set in center. Immediately sprinkle top with crushed toffee bits. Cool 30 minutes. Refrigerate about 3 hours or until chilled. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

Expert Tips

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.


dntbgmeb4cofe
by on Oct. 14, 2011 at 9:17 PM

PHILADELPHIA Classic Cheesecake

PHILADELPHIA Classic Cheesecake recipe

what you need

1-1/2 cups HONEY MAID Graham Cracker Crumbs
3 Tbsp.  sugar
1/3 cup butter or margarine, melted
4 pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp.  vanilla
eggs

make it

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.

kraft kitchens tips

SIZE-WISE
Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.
NOTE
Reduce oven temperature to 300°F if using a dark nonstick springform pan.
SPECIAL EXTRA
Top with fresh fruit just before serving.
dntbgmeb4cofe
by on Oct. 14, 2011 at 9:18 PM

PHILADELPHIA Chocolate-Vanilla Swirl Cheesecake

PHILADELPHIA Chocolate-Vanilla Swirl Cheesecake recipe

what you need

20 OREO Cookies, crushed (about 2 cups)
3 Tbsp.  butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup  sugar
1 tsp. vanilla
1 cup  BREAKSTONE'S or KNUDSEN Sour Cream
eggs
6 squares  BAKER'S Semi-Sweet Chocolate, melted, cooled

make it

HEAT oven to 325°F.

1
MIX cookie crumbs and butter; press onto bottom of foil-lined 13x9-inch pan. Bake 10 min.

2
BEAT cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing after each just until blended.

3
RESERVE 1 cup batter. Stir chocolate into remaining batter; pour over crust. Top with spoonfuls of reserved plain batter.

4
SWIRL batters with knife. Bake 40 min. or until center is almost set. Cool. Refrigerate 4 hours.

kraft kitchens tips

SIZE-WISE
Enjoy a serving of this rich-and-indulgent treat on special occasions.
SPECIAL EXTRA
Garnish with chocolate curls just before serving. Use a vegetable peeler to shave the side of an additional square of BAKER'S Semi-Sweet Chocolate until desired amount of curls are obtained. Wrap remaining chocolate and store at room temperature for another use.
HOW TO BAKE IN A SPRINGFORM PAN
Prepare as directed, using a 9-inch springform pan and reserving just 1/2 cup of the plain batter for swirling. Increase baking time to 55 min. to 1 hour or until center is almost set. Run small knife or spatula around rim of pan to loosen cake; cool before removing rim.
dntbgmeb4cofe
by on Oct. 14, 2011 at 9:19 PM

PHILADELPHIA Caramel-Pecan Cheesecake

PHILADELPHIA Caramel-Pecan Cheesecake recipe

what you need

50 NILLA Wafers, crushed (about 1-1/2 cups)
1 cup  chopped PLANTERS Pecans, divided
1/4 cup (1/2 stick) butter, melted
4 pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 cup  BREAKSTONE'S or KNUDSEN Sour Cream
3 Tbsp. flour
1 Tbsp.  vanilla
eggs
1/4 cup  caramel ice cream topping

make it

HEAT oven to 325°F.

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.

kraft kitchens tips

SIZE-WISE
Make a celebration extra special with these indulgent cheesecake bars.
EASY CLEANUP
Line pan with foil, with ends of foil extending over sides. Use foil handles to lift chilled cheesecake from pan.

dntbgmeb4cofe
by on Oct. 14, 2011 at 9:20 PM

Chocolate Chip Cheesecake Brownies


Regular Ingredients:                                                        
1 (30 oz.) pkg. of chocolate chip cookie dough, such as Pillsbury                       
2 (8 oz.) packages of regular Cream Cheese, at room temperature                          
1 egg                                                                              
1/4 cup granulated sugar                                                      
1/2 tsp. vanilla extract

Low Fat Ingredients:
1 (30 oz.) pkg. of chocolate chip cookie dough, such as Pillsbury
2 (8 oz.) packages of Neufchatel Cream Cheese
1/4 cup egg substitute, such as Egg Beaters
1/4 cup no calorie sugar sweetener such as Splenda
1/2 tsp. vanilla extract

Directions:
1.  Preheat oven to 350 degrees.
2.  Cut chocolate chip cookie dough in half.
3.  Cover the bottom of an ungreased 13x9 inch baking pan or casserole dish with half of the dough, forming a crust.  Use your hands for this as if you were filling a pie plate with a homemade pie crust.
4.  Bake for 10 minutes.
5.  While baking, beat the cream cheese, egg (or egg substitute), sugar (or no calorie sugar sweetener), and vanilla in a bowl until well blended.
6.  Take the crust out and spread the cream cheese mixture on the top...being sure to cover the entire top.  It will be ooey and gooey and may blend with the crust and this is ok :)
7.  Take the other half of the cookie dough and crumble it on top of the cream cheese coating, being sure to cover it all.
8.  Bake for 35 minutes or until golden brown and a toothpick inserted comes out clean.
9.  Cool in the refrigerator for a few hours before serving. 
10.  Store in the fridge, due to the cream cheese.

****You can also use other cookie dough flavors instead of chocolate chip.  Peanut butter, M & M, etc...****

dntbgmeb4cofe
by on Oct. 14, 2011 at 9:53 PM

Cherry-Almond Cheesecake Bars

SERVINGS: 20 bars
CARB GRAMS PER SERVING: 14
Cherry-Almond Cheesecake Bars
2/3cup all-purpose flour
2/3cup quick-cooking rolled oats
3tablespoons packed brown sugar or 1-1/2 teaspoons brown sugar substitute*
2tablespoons finely chopped almonds
1/4cup butter
28-ounce packages reduced-fat cream cheese (Neufchatel)
1/3cup granulated sugar or sugar substitute* equivalent to 1/3 cup
2teaspoons vanilla
1/4teaspoon almond extract
1cup refrigerated or frozen egg product, thawed, or 4 eggs, lightly beaten
1/3cup finely chopped dried cherries
10tablespoons fat free frozen whipped dessert topping, thawed (optional)
2tablespoons sliced almonds (optional)

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.

dntbgmeb4cofe
by on Oct. 15, 2011 at 12:46 AM

  O M G ALL THESE PIES!!!  I CAN'T DECIDE! LOL

Apple Cheesecake Pie

Apple Cheesecake Pie
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It's hard to improve on classic apple pie, unless the apples are layered with sweet and creamy cheesecake filling, as in this state fair winning recipe!
Prep Time: 35 Min
Total Time: 7 Hr 20 Min
Makes: 8 servings
User Rating (22)
full starfull starfull starempty starempty star
Kim Wroten
Walkersville, Maryland 
State Fair Pie Competition 2009
Hide Ingredients
INGREDIENTS:
Pie
1
box Pillsbury® refrigerated pie crusts, softened as directed on box
2
packages (8 oz each) cream cheese, softened
1/2
cup granulated sugar
1
teaspoon vanilla
1
teaspoon almond extract
2
eggs
5
large apples, peeled, thinly sliced (8 cups)
1 1/2
teaspoons lemon juice
2
tablespoons packed brown sugar
4
teaspoons cornstarch
1 1/2
teaspoons ground cinnamon
Topping
1
egg white
1
tablespoon water
1
teaspoon granulated sugar
1/2
teaspoon ground cinnamon
Hide Directions
DIRECTIONS:
  • Heat oven to 400°F. Line cookie sheet with foil; place in oven. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate.
  • In large bowl, beat cream cheese, 1/2 cup granulated sugar, the vanilla and almond extract with electric mixer on high speed until smooth. Beat in eggs, scraping bowl occasionally. Pour into crust-lined plate. In another large bowl, toss apples and lemon juice to coat; stir in brown sugar, cornstarch and 1 1/2 teaspoons cinnamon. Spoon apple mixture over cream cheese mixture.
  • Unroll second crust on lightly floured work surface. With 2- to 2 1/2-inch apple-shaped cookie cutter, cut out apple shapes. Reroll scraps and cut out additional apple shapes. Using pancake turner, gently arrange apple shapes on top of pie to cover most of filling.
  • In small bowl, beat egg white and water until blended. Brush over apple shapes. In another small bowl, mix 1 teaspoon granulated sugar and 1/2 teaspoon cinnamon; sprinkle over apple shapes.
  • Place pie on foil-lined cookie sheet in oven. Cover pie with sheet of foil to prevent excessive browning; bake 20 minutes. Remove foil; bake 20 to 25 minutes longer or until crust is golden brown. Cool on wire rack; refrigerate at least 6 hours or overnight. Serve cold. Store covered in refrigerator.
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High Altitude (3500-6500 ft):
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Nutritional Information:
1 Serving (1 Serving)
  • Calories 560
    • (Calories from Fat 300),
  • Total Fat 33g
    • (Saturated Fat 16g,
    • Trans Fat 1/2g),
  • Cholesterol 120mg;
  • Sodium 490mg;
  • Total Carbohydrate 59g
    • (Dietary Fiber 2g,
    • Sugars 29g),
  • Protein 5g;
Percent Daily Value*:
  • Vitamin A 15.00%;
  • Vitamin C 4.00%;
  • Calcium 8.00%;
  • Iron 2.00%;
Exchanges:
  • 1 1/2 Starch;
  • 1/2 Fruit;
  • 2 Other Carbohydrate;
  • 0 Skim Milk;
  • 0 Low-Fat Milk;
  • 0 Milk;
  • 0 Vegetable;
  • 0 Very Lean Meat;
  • 0 Lean Meat;
  • 0 High-Fat Meat;
  • 6 1/2 Fat;
Carbohydrate Choices:
  • 4;
*Percent Daily Values are based on a 2,000 calorie diet.
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