2 pkg. (8 oz. each) Cream Cheese, softened
1/2 cup canned pumpkin
1/2 cup sugar
1/2 tsp. vanilla
1/2 tsp. ground cinnamon
Dash of ground cloves
Dash of ground nutmeg
2 eggs
1 Graham Cracker Crust (6 oz.)
1 cup thawed Whipped Topping
Preheat oven to 350 degrees. Beat cream cheese, pumpkin, sugar, vanilla and spices in large bowl with electric mixer on medium speed until well blended. Add eggs; beat just until blended.
Pour into crust.
Bake 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with whipped topping just before serving. Store leftover cheesecake in refrigerator.
Showing posts with label Cheesecake. Show all posts
Showing posts with label Cheesecake. Show all posts
Sunday, April 25, 2010
Cinnamon Roll Cheesecake
Cinnamon Roll Batter:
2/3 c white sugar
1/4 c unsalted butter (at room temp)
1 egg (at room temp)
1/2 c. half and half
1 TBSP vanilla extract
2 c. flour
2 tsp baking powder
1/2 tsp salt
Cheesecake filling:
2 pkg (8 oz each) cream cheese (at room temp)
1 c sugar
1 TBSP vanilla extract
2 TBSP flour
3 eggs (at room temp)
Cinnamon Filling:
1/3 c butter, melted
1 c. brown sugar
3 TBSP cinnamon
Cream Cheese Frosting:
2 oz chream cheese (at room temp)
3 TBLS unsalted butter (at room temp)
2 tsp vanilla
1 c powdered sugar
(1 TBSP lemon juice, optional)
Preheat oven to 350.
Grease a 9 inch Springform pan.
Sift together flour, baking powder and salt.
Using a mixer cream together the butter and sugar for 3 minutes, until light and fluffy. Add egg, half and half and vanilla. Beat for another minute. Scrape down bowl.
Combine the sifted and creamed ingredients. Mix on low speed until throughly combined.
Spread half of the batter onto the bottom of the Springform pan. It will be sticky and thick so spray your hands with baking spray and press down. It may be a thin layer, but trust me, it will rise up during baking.
Using a mixer (and a clean bowl) beat cream cheese and sugar for 2 mins on medium high speed. Add the eggs one at a time, scraping down the bowl after each addition.
Add the vanilla and flour and beat for another minute.
Pour all of the cheesecake batter on top of the cinnamon roll batter in the prepared pan.
In a small bowl, combine the melted butter, cinnamon and brown sugar. Mix until thoroughly combined.
Drop spoonfuls of the cinnamon filling over the entire top of the cheesecake.
Take the rest of the base batter and drop spoonfuls over the entire top of the cheesecake. Once finished, take a knife to swirl the ingredients together. This is hard to do as the batter is pretty thick, just do what you can.
I hope you will forgive me for neglecting to include a picture of the recipe swirled with the knife. I forgot to pick up the camera after I laid down the knife.
Bake for 50-55 minutes, cake will be puffy and lightly browned. Let cool for 20 mins at room temperature and then cover and move to fridge for 4 hours (or so).
Make frosting. Using a mixer (and a clean bowl) beat the cream cheese and butter together. Add vanilla and powdered sugar, beat to desired consistency. (add lemon juice, if desired).
2/3 c white sugar
1/4 c unsalted butter (at room temp)
1 egg (at room temp)
1/2 c. half and half
1 TBSP vanilla extract
2 c. flour
2 tsp baking powder
1/2 tsp salt
Cheesecake filling:
2 pkg (8 oz each) cream cheese (at room temp)
1 c sugar
1 TBSP vanilla extract
2 TBSP flour
3 eggs (at room temp)
Cinnamon Filling:
1/3 c butter, melted
1 c. brown sugar
3 TBSP cinnamon
Cream Cheese Frosting:
2 oz chream cheese (at room temp)
3 TBLS unsalted butter (at room temp)
2 tsp vanilla
1 c powdered sugar
(1 TBSP lemon juice, optional)
Preheat oven to 350.
Grease a 9 inch Springform pan.
Sift together flour, baking powder and salt.
Using a mixer cream together the butter and sugar for 3 minutes, until light and fluffy. Add egg, half and half and vanilla. Beat for another minute. Scrape down bowl.
Combine the sifted and creamed ingredients. Mix on low speed until throughly combined.
Spread half of the batter onto the bottom of the Springform pan. It will be sticky and thick so spray your hands with baking spray and press down. It may be a thin layer, but trust me, it will rise up during baking.
Using a mixer (and a clean bowl) beat cream cheese and sugar for 2 mins on medium high speed. Add the eggs one at a time, scraping down the bowl after each addition.
Add the vanilla and flour and beat for another minute.
Pour all of the cheesecake batter on top of the cinnamon roll batter in the prepared pan.
In a small bowl, combine the melted butter, cinnamon and brown sugar. Mix until thoroughly combined.
Drop spoonfuls of the cinnamon filling over the entire top of the cheesecake.
Take the rest of the base batter and drop spoonfuls over the entire top of the cheesecake. Once finished, take a knife to swirl the ingredients together. This is hard to do as the batter is pretty thick, just do what you can.
I hope you will forgive me for neglecting to include a picture of the recipe swirled with the knife. I forgot to pick up the camera after I laid down the knife.
Bake for 50-55 minutes, cake will be puffy and lightly browned. Let cool for 20 mins at room temperature and then cover and move to fridge for 4 hours (or so).
Make frosting. Using a mixer (and a clean bowl) beat the cream cheese and butter together. Add vanilla and powdered sugar, beat to desired consistency. (add lemon juice, if desired).
Saturday, April 24, 2010
White Chocolate Raspberry Cheesecake
For an 8 (or small) inch spring form pan:
1 small bag of brownie mix, prepared as directed on bag. Spray spring form pan with Pam or other non stick spray, put brownie batter in bottom.
For a 9 inch (or large) spring form pan OR a square springform pan, use one large family size box of brownie mix, prepared as directed on box. Put in bottom of sprayed pan.
Filling Ingredients for small pan:
3 bricks of cream cheese (no low fat here, use the real stuff, and either let it sit out for a long time, or heat in microwave till very soft)
1 can sweetened condensed milk
1 tsp. vanilla
1-2 TBS. corn starch
1 to 1.5 cups of white chocolate chips
1-2 TBS. milk
3 eggs
1 Jar Seedless Raspberry Jelly
2 tsp.- 1TBS. light Karo syrup
2 eggs
Filling Ingredients for large pan:
4 bricks of cream cheese (very soft)
2 cans sweetened condensed milk
2 tsp. vanilla
2-3 TBS. corn starch
1 Bag (2 cups) white chocolate chips
2-3 TBS milk
3 eggs
1 Jar Seedless Raspberry Jelly
1-2 TBS. light Karo syrup
Get cream cheese very soft (warm is great too). I like to put the bricks in the microwave on defrost for 3-5 min. They need to be VERY soft. Place in a large bowl, and with an electric mixer, beat cream cheese before adding in any other ingredients. You want the bumps out and for it to look really smooth. Add in sweetened condensed milk and vanilla, mix again scraping sides as you go. Add in corn starch, and mix. In a microwave safe bowl, add in white chocolate and milk. Begin melting the white chocolate. I like to melt them on half power for a min., stir, min., stir, till it's smooth and all melted. Add chocolate mixture to the cream cheese batter. Add in eggs and beat till eggs are filly mixed in. Don't over beat. Too many bubbles in the cake results in them popping and your cheesecake falling. Pour mixture into spring form pan, on top on unbaked brownies. In another bowl, heat jelly with Karo syrup (half a jar for small pan, 3/4 or whole for large) in microwave till it's smooth and makes a good syrup. Poor over cake batter and cut in. It looks messy, but bakes nicley.
When I bake a cheesecake it's a long process. I've found that this process works best, but it's time consuming.
Bake at 350 degrees for 20 to 25 min. The eggs will just be starting to rise. Turn your oven down to 200 degrees and continue cooking for 1.5 to 2 hours depending on the size of your cheesecake. This will slow bake the cake, and keep it from cracking and deflating. The cake is done when the top is hard, but middle still looks jelly like. It'll turn a nice toasted almond color on top. Turn off oven, and leave in for another 1 hour. Yes, do it!!! This keeps it from deflating as well. Take out after hour, and use a knife to cut around the edges. Hopefully, the cheesecake is only touching in a couple of places. Leave out at room temp for 2-3 hours or until it has cooled completely. Do not cover the cheesecake during this or next step. Once cool, place in refrigerator. After the cheesecake has become cool, you may cover it, but it's not necessary. Leave in fridge overnight.
Decorations:
small pan
1 cup white chocolate chips
2 tsp. milk
quarter to a half a jar of Seedless raspberry jelly
1 - 1.5 TBS. Light Karo syrup
fresh raspberries
Large pan:
1.5 cups white chocolate chips
1 TBS. milk
half a jar of seedless raspberry jelly
2 TBS Light Karo syrup
fresh raspberries
Wash and dry fresh raspberries. Place on top of cooled cheesecake. Melt white chocolate with milk till it's able to be poured. Decoratively poor over top, reserve a bit though. Melt jelly with syrup till it forms a nice pourable syrup. Decoratively poor over top of raspberries and white chocolate. Finish off with chocolate. Cool, and eat.
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