Recently in Cheesecake Category
Let’s
face facts not all of us have three to four hours to bake a cheesecake, and
lucky for us the folks at
Quick
Cherry Cheesecake: You can buy canned berries or cherries in your local
grocery store for a quick fix topping. If you have a little more time to spare,
make your own topping with fresh pitted cherries simmered in a little water and
sugar to make a thick topping.
Quick
Oreo Cheesecake: Break up pieces of Oreo cookies and mix them in with
batter, then pour batter into a crumbly Oreo crust, which you can find on the
baking isle of your grocery store.
Not all of us have a big family to cook for. So when we are craving something sweet
do we really need to make a whole cheesecake? Not at all!
Unless you feel like you could down a whole cheesecake by
yourself or between you and your significant other, try making a few mini
cheesecakes instead. Go ahead and indulge, with out feeling like you wasted a
whole cake.
Orange
Grove Mini Cheesecake: This is an elegant and refreshing way to end any
meal. The light fluffy cheesecake with a citrus touch is mouthwatering. It’s
also a sophisticated way to end any dinner party, and the guests will love
their individual dessert.
Philadelphia No-Bake Mini Cheesecakes: These are the perfect size for indulging while on diet. Make them about the size of a small muffin, and decorate with rainbow srinkles, mini chocolate chips, or shaved coconut.
Crème de Menthe Mini Cheesecake: In my opinion you can really take any regular cheesecake recipe and make it into a mini recipe. All you have to do is bake the filling in muffin or cupcake tins instead of using a regular cake pan. This is my favorite cheesecake of the moment. It reminds me of those creamy after dinner mints. Rich creamy and minty fresh is all I could ask for. Add a few drops of food coloring to the batter to give it that rich green look.
This is a delicious and flexible recipe. It's the perfect treat for parties and events of that nature. Great dessert to make a day ahead!
PREHEAT oven to 350°F. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until creamy. Blend in sour cream and vanilla. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Gently stir in cookies.
SPOON evenly into 24 foil- or paper-lined medium muffin pan cups.
BAKE 30 to 35 minutes or until centers are set. Cool completely. Refrigerate several hours or until chilled. Garnish each serving with 1 Tbsp. thawed COOL WHIP Whipped Topping, 2 strawberry slices and half of an additional OREO Chocolate Sandwich Cookie, chopped, just before serving, if desired.
The second the weather turns warm I put away the chocolate ice cream and turn for fruity flavors. My friends and I love to enjoy rainbow sherbet on a warm day or a creamsicle. So, when faced with the dilemma of what recipe to share with you all, I turned to my favorite warm weather flavors for inspiration and I came up with a Creamsicle Cheesecake. This is sure to please and is the perfect treat after a light dinner. Grab your SO, a slice of this cake, and enjoy while you watch the sunset.
Creamsicle Cheesecake
2 pkgs. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 eggs
1/2 cup sugar
1 tsp. vanilla
1 tsp. orange extract
2 drops yellow food coloring
1 drop red food coloring
9” graham cracker crumb crust
PREHEAT oven to 350º.
BEAT, in a large bowl, the cream cheese and sugar until light and fluffy. Add the eggs, beat well. Add the sour cream and vanilla, mix well.
PLACE 1 cup of the mixture in a small bowl and stir in the orange extract and the yellow and red food colors.
POUR the remaining cream cheese mixture into the pie crust. Drop the orange cream cheese mixture into it by spoonfuls and swirl with a knife to create a marbled effect.
BAKE for 30-35 minutes or until firm around the edges. The center will be slightly loose. Allow to cool for 1 hour then cover and chill for at least 8 hours before serving.
Garnish with additional whipped cream, sliced fresh strawberries and fresh mint just before serving. Also try using Strawberry Cool Whip instead of whipped cream to save calories.
PREHEAT oven to 325°F. Mix crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of 9-inch springform pan. Bake 10 min.
SPRINKLE gelatine over water in small saucepan; let stand 1 min. Cook on low heat 3 min. or until gelatine is completely dissolved, stirring constantly; set aside. Beat cream cheese and 1/2 cup sugar in large bowl with electric mixer on medium speed until well blended. Drain strawberries, reserving liquid; set strawberries aside for later use. Add reserved strawberry liquid to gelatine along with the milk; stir until well blended. Gradually add to cream cheese mixture, stirring until well blended.
REFRIGERATE until slightly thickened. Gently stir in whipped cream and strawberries; pour over crust. Refrigerate several hours or until firm. Store leftover cheesecake in refrigerator.
It used to be that when you thought of cheesecake you
thought of a few simple flavors, plain, cherry, or chocolate. Today the possibilities and
the varieties are endless, and with these top 5 cheesecakes from
Cappuccino Cheesecake:
This
Cheesecake is truly genius.This delightful cheesecake has great texture
and flavor, and it actually tastes just like cappuccino! You can add chocolate chips or even nuts to the batter for that extra bit of surprise and flavor.
This
Cheesecake is sure to tame your sweet tooth. Served with a cold glass of milk,
it will hit the spot. Try it with other kinds of fruit too, blueberry or
strawberries for example. You can use the basic
Here variations for this delicious cheesecake! Prepare as directed, using one of the following flavor options: Fluffy Cherry Cheesecake: Top with 1-1/2 cups cherry pie filling just before serving. Fluffy Caramel Pecan Cheesecake: Spoon 1 cup of the batter into crust; spread to evenly cover bottom of crust. Top with 1/3 cup caramel ice cream topping; sprinkle with 1/4 cup chopped toasted pecans. Cover with remaining cream cheese batter. Fluffy Cranberry Cheesecake: Add 1 cup whole berry cranberry sauce along with the cream cheese and sugar. Fluffy Apple-Topped Cheesecake: Prepare as directed; top with 1 sliced apple just before serving.
BEAT cream cheese and sugar in large bowl with wire whisk or electric mixer until well blended. Stir in whipped topping.
SPOON into crust.
REFRIGERATE 3 hours or until set.
This delightful cheesecake contains 12g total carbohydrate and 300 calories per serving while the traditional Philly Classic New York Style Cheesecake contains 24g carbohydrate and 400 calories per serving. You can also skip the sugar and use Splenda!
PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Spray bottom of pan with cooking spray. Sprinkle evenly with almonds.
BEAT Neufchatel cheese, cream cheese, sugar, sugar substitute and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour into prepared pan.
BAKE 50 to 55 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with raspberries just before serving. Store leftover cheesecake in refrigerator. Makes 16 servings
This easy, no bake cream cheese pie tastes very decadent. If you still want to indulge, but cut out calories prepare with Philly fat free cream cheese and fat free Cool Whip.
BEAT cream cheese in medium bowl until creamy. Gradually add sugar, mixing until well blended. Stir in milk. Remove 1/4 cup of the cream cheese mixture; place in small bowl. Stir in flavored instant coffee mix. Drizzle 1 Tbsp. of the coffee-flavored cream cheese mixture onto bottom of crust. Set remaining flavored cream cheese mixture aside.
STIR whipped topping gently into remaining plain cream cheese mixture, stirring just until marbleized. Spoon into crust. Drizzle with remaining coffee-flavored cream cheese mixture. Swirl knife gently through mixtures several times for marble effect.
REFRIGERATE 2 hours or until set. Store leftover pie in refrigerator.
This delightful cheesecake has great texture and flavor, and it actually tastes just like cappuccino! It's suggested to add mini chocolate chips to the batter, which brings out just the right amount of sweetness. A great garnish is piped Cool Whip and cinnamon. Feel free to add more chocolate chips!
PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix walnuts, butter and 2 Tbsp. sugar; press firmly onto bottom of pan. Bake 10 min. Remove from oven; cool. Increase oven temperature to 450°F.
BEAT cream cheese, 1 cup sugar and flour with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Blend in sour cream.
DISSOLVE instant coffee with cinnamon in water; cool. Gradually add to cream cheese mixture, mixing until well blended. Pour over crust.
BAKE 10 min. Reduce oven temperature to 250°F. Bake an additional 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Garnish with dollops of whipped topping and a sprinkle of additional cinnamon
Add Philly
Recent Comments
Diana on Philly as a Gift: thanks for
Barbara Perkins on Free Philly Contest: My dogs lo
Sue Schreffler on Free Philly Contest: I use it t
tbeckys on Free Philly Contest: I use crea
Lynn M. on Free Philly Contest: I love Phi
william cristy on Coupons for Free Philly!: use philly
Edwina C on Free Philly Contest: Philly Cre
THERESA COWEN on Free Philly Contest: I LOVE PHI
mcneima on Free Philly Contest: I love Phi