You are currently browsing the tag archive for the ‘Cheesecake’ tag.
Easy No-Bake Chocolate Cheesecake
INGREDIENTS:
1- 9 inch chocolate pie crust
2 (8 oz.) packages cream cheese, softened
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup powered sugar
2 Tablespoons milk
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 cup melted semi-sweet chocolate chips
Mini-chocolate chips for garnish
DIRECTIONS:
This is another VERY simple recipe.
1. Make sure that the cream cheese is softened.
2. In a Large bowl cream together the softened cream cheese, all three sugars, milk, vanilla extract and cinnamon. Make sure it is mixed together good. I cream them together for about 2 minutes.
3. Add in melted chocolate and cream together for an additional 2 minutes.
4. Pour into pie plate and garnish with chocolate chips.
5. Chill in refrigerator for at least 3 hours. Five hours is really better. But three is okay if you just can’t wait!
~Enjoy!~
Cheesecake Brownie Bites
A mini-brownie with a bite of cheesecake!
Ingredients:
For the Brownie:
2/3 cup Semi-Sweet Chocolate Chips
¼ cup Butter
2 Eggs
1/8 tsp Salt
½ tsp Vanilla Extract
2/3 cup AP (All Purpose) flour
1 Tbsp Cocoa Powder
1 cup Sugar
Cheesecake filling:
3 oz Cream Cheese, softened
2 tbsp Sugar
1 small Egg yolk
Directions:
1. Preheat oven to 350 degrees and line a mini-muffin tin with liners.
2. Melt Chocolate with butter in Microwave. Until smooth and blended.
3. In a medium-sized bowl whisk together the eggs and sugar until light and foamy, about a minute. Add the sugar, melted chocolate and vanilla and stir to combine.
4. Add the flour, cocoa and salt and mix.
5. Fill each lined muffin cup about 2/3 of the way up. ( I use a small cookie scoop to do this)
6. In a small bowl, cream together the cream cheese, sugar and egg yolk. Using a small spoon drop little amounts of cream cheese mixture on top of each one.
7. Bake in a 350 degree oven for approx 15 to 18 minutes.
8. Cool completely and Serve!
~Enjoy!~
Oreo Cheesecake with Oreo Butter Cream Frosting
So very good!
Ingredients:
3- 8 oz blocks of cream cheese (softened)
1 cup sugar
6 eggs
1 tablespoon Vanilla
3 ounces sour cream
10 to 12 crushed Oreos
For the bottom crust:
20 crushed Oreos
3 Tablespoons of melted butter
Directions:
1. Line a 8″ spring form pan with parchment paper. Preheat oven to 325 degrees.
2. In a food processor crush 20 Oreo Cookies until fine and crumbly. While crumbled cookies are still in the food processor add 3 tablespoons of Melted butter. Give it a few good pulses.
3. Dump it into the pan and with your fingers press it evenly covering the pan and up the sides just a bit. Set aside.
4. In a large bowl cream together the softened cream cheese and 1 cup of sugar.
5. Once creamed slowly add one egg at a time. You will notice the cream cheese mixture ‘break up’ and then come back together. Once all eggs are added. Add the tablespoon of vanilla extract and 3 ounces of sour cream. Then add the crushed Oreo’s.
6. Pour into pan.
7. Bake at 325 degrees for 50 minutes to an hour.
When it is done the top will have some golden brown spots and it will be jiggly in the center but also it will be ‘set’.
8. Let cool for at least an hour. (I actually let mine cool overnight in the fridge).
9. Take butter knife around the edges. And release the spring. Garnish with Oreo butter cream frosting and Extra Oreos.
Oreo Butter Cream frosting can be found here!
~Enjoy!~
This recipe is linked to the following:
Chocolate Chip Cheesecake
So yummy! Taste like cookie dough!
Adapted from Philadelphia/Kraft Recipes.
Ingredients:
2 pkg. (8 oz. each) Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
3/4 cup miniature semi-sweet chocolate chips, divided
1 chocolate/Oreo cookie Pie Crust (6 oz.)
Directions:
1. Preheat oven to 350 degrees. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Stir in 1/2 cup of the chips.
2. Pour into crust. Sprinkle with remaining 1/4 cup chips.
3. Bake 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Store leftover cheesecake in refrigerator.
~Enjoy!~
Red Velvet Cheesecake
This is so very good! If you LOVE red velvet cake you will surely love this. If not, then most likely you will not enjoy it.
Ingredients:
1 box Betty Crocker Super Moist devil’s food cake mix
1/2 c. butter or margarine, softened
3 pkg. (8 oz. each) cream cheese, softened
1 c. semisweet chocolate chips (6 oz) melted, cooled slightly
1/2 c. sour cream
3/4 c. sugar
1 Tbsp. red food coloring
3 eggs
Directions:
1. Pre-heat oven to 300 degrees.
2. Wrap outside bottom and side of 10-inch springform pan with heavy-duty foil.
3. Spray inside of pan with baking spray and toss flour around to coat the pan. discarding any remaining loose flour.
4. Reserve 1/4 cup cake mix for filling.
5. In large bowl, beat remaining cake mix and butter with electric mixer on low-speed.
6. Press cake mixture into the prepared pan (this is the crust of the cheesecake).
7. In large bowl, beat reserved 1/4 cup cake mix, cream cheese, melted chocolate, sour cream, sugar and food color with electric mixture on medium speed until smooth.
8. Beat in eggs, one at a time, until blended.
9. Pour over crust. Bake 1 hour 5 minutes or until edge of cheesecake is set 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved.
10. Turn oven off; open oven door 3 inches. Let cheesecake stand in oven 30 minutes.
11. Remove from oven and run a small metal spatula around edge of pan. Cool on cooling rack 30 minutes.
12. Refrigerate 6 hours or overnight. Run small metal spatula around edge of pan; remove side of pan. Store covered in refrigerator.
Serves 16.
~ENJOY!~
This recipe is linked to the following:
