mexican chocolate cheesecake

Mexican Chocolate Cheesecake

16 squares cinnamon graham crackers
3 tablespoons butter
1/2 cup finely chopped almonds
24 ounces cream cheese, softened
1 1/2 cups granulated sugar
6 eggs
1 cup heavy cream
6 ounces semisweet chocolate
2 tablespoons prepared coffee
1 teaspoon vanilla extract
1 teaspoon almond extract
2 teaspoons cinnamon

Crush graham crackers into fine crumbs.

In a small saucepan, melt the butter, then stir in cracker crumbs and almonds; mix thoroughly.

Butter the bottom and sides of a 9-inch spring-form pan. Pat the crumb mixture in an even layer over the bottom of the pan.

In a food processor or blender combine cream cheese, sugar, eggs and heavy cream. Blend until smooth. Process in several batches, if necessary. Pour the mixture into a large bowl. Preheat the oven to 350 degrees F.

Melt the chocolate in the coffee over low heat, stirring, until it is smooth and well blended. Cool slightly. Stir chocolate, vanilla and almond extracts and cinnamon into the cheese mixture. Mix thoroughly. Pour the mixture over the crumb crust. Bake for 1 hour or until the cake is set and the center is no longer liquid. Cool, then chill thoroughly before unmolding.

Glaze, if desired, with 2 to 4 ounces melted semisweet chocolate and garnish with 2 tablespoons finely chopped almonds.

If you can force your heart and nerve and sinew to serve your turn long after they are gone, and so hold on when there is nothing in you except the will which says to them Hold on — Rudyard Kipling

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cake mix cheesecake

Cake Mix Cheesecake

The variations of this are endless.

1 (18.25 ounce) box cake mix of your choice
2 eggs
1/3 cup vegetable oil
16 ounces cream cheese, (at room temperature)
1 cup milk
3/4 cup granulated sugar
2 cups yogurt (any flavor)
1 container Cool Whip?

Mix cake mix, eggs and oil. Pour into greased cake pan of any shape. Bake at 325 degrees F for 10 minutes.

Mix cream cheese, milk and sugar. Pour over baked crust. Bake for 25 to 30 minutes. Cool.

Mix yogurt with Cool Whip?. Spread over cheese filling. Chill and serve.

Politics has got so expensive that it takes lots of money to even get beat with. — Will Rogers

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pina colada cheesecake

Pina Colada Cheesecake

1 2/3 cups dry fine breadcrumbs
1/4 cup granulated sugar
1/2 cup butter or margarine, melted
32 ounces cream cheese, softened
3/4 cup granulated sugar
4 large eggs
1 (8 ounce) container sour cream
1 (16 ounce) can cream of coconut
1 (16 ounce) can crushed pineapple, well drained
2 tablespoons cornstarch
1 teaspoon vanilla extract
1 teaspoon rum flavoring
1 teaspoon lemon juice
Topping

Combine first three ingredients; press into bottom and 1 inch up sides of a 10-inch spring-form pan. Bake at 350 degrees F for 10 to 12 minutes. Cool on a wire rack.

Beat cream cheese at medium speed with an electric mixer until smooth. Gradually add 3/4 cup sugar, beating well. Add eggs, one at a time, beating after each addition. Stir in sour cream and next 6 ingredients; spoon into crust. Bake at 350 degrees F for 1 hour and 20 minutes; turn oven off. Sprinkle on topping; return to oven. Leave cheesecake in oven with door closed for 1 hour; then cool to room temperature on a wire rack. Chill.

Topping
1/4 cup butter or margarine
1/2 cup flaked coconut
1/2 cup finely chopped almonds
1/4 cup granulated sugar

Melt butter. Add remaining ingredients, and saut? until golden, stirring frequently.

One is never as fortunate or as unfortunate as one thinks. — La Rochefoucauld

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• Michelle Cooks Everyday » Blog Archive » Rachael Ray: Mexican Meatzza

• Wheat Free and Gluten Free: A Flour Guild | Gluten Free Recipes

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frangelico cheesecake

Frangelico Cheesecake

The liqueur, Frangelico, is a delicate blend of wild nuts, berries and herbs with a nutty flavor. You can also pour it over ice cream.

32 ounces cream cheese
3 eggs
3/4 cup granulated sugar
1 teaspoon vanilla or almond extract
1/2 cup Frangelico?

Blend all ingredients at low speed of electric mixer. Pour into 9-inch springform pan where a graham cracker crust has been baked in the bottom, then cooled. Preheat oven to 350 degrees F. Bake for 40 to 50 minutes. Chill 2 to 3 hours.

Decorate top with raspberries and boysenberries.

He then learns that in going down into the secrets of his own mind he has descended into the secrets of all minds. — Ralph Waldo Emerson

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turtle cheesecake

Turtle Cheesecake

16 ounces cream cheese
1 cup sour cream
1/2 pint heavy whipping cream
2 2/3 cups granulated sugar
1 teaspoon vanilla extract
4 to 6 eggs
1 package almond brickle bits
24 Pecan Sandies cookies
1/2 cup butter or margarine
1 cup pecans

Caramel Topping
1/2 cup brown sugar
1/4 cup margarine or butter
1/2 teaspoon vanilla extract
1/2 teaspoon maple flavoring

Chocolate
1/2 cup chocolate chips
2 tablespoons butter or margarine
3 to 4 tablespoons water

Blend the cream cheese, sour cream and whipping cream at room temperature until fluffy. Add sugar; beat in. Beat in eggs, one at a time, until mixture is like a thick pudding. Add vanilla extract.

Crush Pecan Sandies into fine crumbs. Blend in 1/2 cup melted margarine. Spread evenly into a spring-form pan (9 to 10-inch). Bake at 350 degrees F for 10 minutes; take a fork and press down gently. Return for 5 minutes; remove from oven and press down firmly again. Pour in cheesecake mixture. Return to 350 degree F oven for 20 minutes; reduce heat to 325 degrees F and bake for 1 hour total (25 minutes). Turn off and leave until just warm. Pour caramel topping over cooled cheesecake.

When set, add a drizzle of chocolate, and trim with pecans. Refrigerate 6 to 8 hours before serving.

I sometimes think that the saving grace of America lies in the fact that the overwhelming majority of Americans are possessed of two great qualities- a sense of humor and a sense of proportion. — Franklin D. Roosevelt

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annes pumpkin walnut cheesecake

Annes Pumpkin Walnut Cheesecake

Posted by philocrates at recipegoldmine.com 5/17/02 6:51:17 pm

This recipe is another family tradition; this pumpkin cheesecake always graces our Thanksgiving table.

6 ounces zwieback crackers, crushed
1 cup granulated sugar
3/4 cup brown sugar
6 tablespoons butter, melted
24 ounces cream cheese, softened
5 eggs
16 ounces pumpkin
1 3/4 teaspoons pumpkin pie spice
1/4 cup heavy cream

Topping
6 tablespoons butter, softened
1 cup brown sugar
1 cup walnuts, coarsely chopped

Blend zwieback crumbs, 1/4 cup sugar, and the 6 tablespoons melted butter. Press firmly over bottom and up sides of a lightly buttered 9-inch spring-form pan. Chill. Beat the cream cheese until smooth. Add the 3/4 cup sugar and the 3/4 cup brown sugar, beating until well mixed. Beat in the eggs one at a time, until mixture is light and fluffy. Beat in the pumpkin pie spice and the heavy cream at low speed. Mix in the pumpkin. Pour into prepared pan. Bake in a slow oven (325 degrees F) for one hour and 35 minutes.

While pie is baking, mix the topping ingredients (the last 3 ingredients), first the butter and brown sugar until crumbly, then blending in the nuts. After the one hour and 35 minutes, remove the pie from the oven. Spread the topping over it, and return it to the oven for 10 minutes.

Remove from oven and cool on a wire rack. Refrigerate for several hours, or overnight. This cheesecake is rather large, and incredibly rich. Everyone always wants more than they can fit in their stomach! And the recipe!

Serving suggestion: Some like this garnished with whipped cream and more walnuts, or with whipped cream and pecans.

We find delight in the beauty and happiness of children that makes the heart too big for the body. — Ralph Waldo Emerson

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everyday cheesecake

Everyday Cheesecake

Crust
1 1/4 cups graham cracker crumbs
1/4 cup granulated sugar
1/3 cup Crisco?, melted

Filling
16 ounces cream cheese, softened
1 (14 ounce) can sweetened condensed milk
3 eggs
3 tablespoons lemon juice
1 (8 ounce) container sour cream (at room temperature)
1 (21 ounce) can cherry pie filling, chilled

Preheat oven to 300 degrees F.

Combine crumbs, sugar and shortening; press firmly on bottom of a 9-inch deep-dish pie pan.

In a large bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Beat in eggs and lemon juice. Pour into prepared pan. Bake 45 minutes or until center is set; top with sour cream. Bake 5 minutes longer. Let cool, then chill. Top with pie filling.

We are what we pretend to be, so we must be careful what we pretend to be. — Kurt Vonnegut

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coffee flavored liqueur chocolate cheesecake

Coffee Flavored Liqueur Chocolate Cheesecake

Makes 10 servings.

12 ounces cream cheese
1/2 cup granulated sugar
3 eggs, room temperature
3 ounces milk chocolate, coarsely chopped
7 tablespoons heavy whipping cream
2 tablespoons coffee flavored liqueur
1/2 cup whipped cream (optional)
1/2 (1 ounce) square semisweet chocolate,
    shaved (optional)

Preheat oven to 300 degrees F (150 degrees C).

In a mixing bowl blend cream cheese and sugar until smooth. Beat in the eggs, one at a time. Mix in 3 tablespoons whipping cream and the coffee-flavored liquor. Pour into an 8 inch glass pie pan.

In a small saucepan, melt the chocolate with remaining 4 tablespoons whipping cream.

Drizzle chocolate in a spiral pattern over filling. Stir lightly with tip of table knife to achieve a marbling effect. Set the pie pan in a larger pan with water that comes halfway up side of pie pan.

Bake at 300 degrees F (150 degrees C) until firm in the center, about 55 minutes.

Cool completely and refrigerate, covered with plastic wrap, overnight. Garnish with whipped cream piped around edges and shaved chocolate in center.

Plain horse sense ought to tell us that anything that makes no change in the man who professes it makes no difference to God, either. — A. W. Tozer

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crunchy pear cheesecake

Crunchy Pear Cheesecake

Source: California Pear Advisory Board

1 cup flour
3/4 cup quick oats
1/2 cup packed brown sugar
1 teaspoon cinnamon
1/2 cup butter
8 ounces cream cheese, softened
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla extract
2 ripe Bartlett pears, peeled, cored and sliced
1/4 cup chopped pecans?

Preheat oven to 350 degrees F.

In a small bowl, stir flour, oats, brown sugar and cinnamon to combine. Stir in butter with a fork until mixture resembles coarse crumbs. Press 2/3 of the mixture into the bottom of a greased 9-inch pie pan. Bake for 15 minutes.

In a medium bowl, beat cream cheese with sugar, egg and vanilla extract; spread over baked crust. Top with pear slices, remaining oat mixture and nuts. Return to oven and bake an additional 30 minutes, or until topping is lightly golden. Refrigerate for at least 2 hours before cutting.

Yields 10 to 12 servings.

Nutrition information per serving: 297 cal., 16.9 g fat, 4.1 g pro., 33.9 g carbo., 66.3 mg sodium, 1.7 g fiber

There are moments in life, when the heart is so full of emotion That if by chance it be shaken, or into its depths like a pebble Drops some careless word, it overflows, and its secret, Spilt on the ground like water, can never be gathered together. — Henry Wadsworth Longfellow

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butter pecan cheesecake

Butter Pecan Cheesecake

Source: Southern Living: 1986 Annual Recipes

Yields one 9-inch cheesecake

1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
1/3 cup butter or margarine, melted
1/2 cup pecans, finely chopped
24 ounces cream cheese, softened
1 1/2 cup granulated sugar
3 eggs
2 (8 ounce) containers commercial sour cream
1 teaspoon vanilla extract
1/2 teaspoon butter flavoring
1 cup pecans, finely chopped, toasted

Combine cracker crumbs, 1/3 cup sugar, butter, and 1/2 cup pecans, mixing well. Reserve 1/3 cup mixture; firmly press remaining mixture on bottom of a 9-inch springform pan.

Beat cream cheese with an electric mixer until light and fluffy; gradually add 1-1/2 cup sugar, mixing well. Add eggs, one at a time, beating well after each addition. Add sour cream and flavorings; mix well. Stir in 1 cup pecans.

Spoon into prepared pan; sprinkle with reserved crumb mixture. Bake at 475 degrees F for 10 minutes; reduce temperature to 300 degrees F, and bake an additional 50 minutes. Let cool to room temperature on a wire rack; chill.

The only successful substitute for brains is silence. — Unknown

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