503 CHEESECAKERECIPES

A . Douglas

Desserts Recipes Collections

130 Ice Cream Recipes167 Pudding Recipes200 Cookies Recipes30 Christmas Cookies Recipes300 Candy Recipes300 Chocolate And Cocoa Recipes400 Classic Dessert Recipes503 Cheesecakes Recipes600 Delicious Chocolate Recipes80 Orange Recipes90 Apple Recipes - The Ultimate Cookbook90 Cheesecake Recipes98 Popcorn RecipesCake Decorating - How To Go From A BeginnerDelicious, Delectable Chocolate RecipesExpert Cake Decorating Made EasyFrosting Perfection - Secrets RevealedFrozen Dessert - Ice Creams RecipesFruit Desserts - Fruit Dessert RecipesHow To Make Your Own ChocolateThe Cookie Jar

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ALMOND BLACKBERRY CHEESECAKE

A super-creamy dessert that will have cheesecake lovers begging for seconds.

Crust:1 7-ounce tube almond paste6 whole graham crackers (about 3 ounces), broken up1/2 cup whole almonds (about 2 1/2 ounces), toasted, cooled1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch pieces

Filling:1/2 cup sugar2 8-ounce packages cream cheese, cut into 1-inch pieces, room temperature3 large eggs1/2 cup whipping cream1/4 teaspoon almond extract

For toppings1 cup sour cream3 tablespoons plus 1/2 cup sugar

1 pound frozen unsweetened blackberries, thawed, drained, juices reserved1-1/2 teaspoons unflavored gelatin

Make crust:Preheat oven to 350°F. Set aside 1/2 cup (packed) almond paste for filling. Combine remaining almond paste, graham crackers and almonds in processor and grind finely. Add butter; process until moist crumbs form. Press over bottom and 2 inches up sides of 9-inch-diameter springform pan. Bake until crust colors, about 10 minutes. Cool.

Make filling:Wipe out processor. Blend sugar and reserved 1/2 cup almond paste in processor until mixture resembles fine meal, about 1 minute. Add half of cream cheese and process until smooth, about 1 minute. Add remaining cream cheese and process until smooth. Add eggs, cream and almond extract and blend until just combined.

Pour filling into crust. Bake cake until just set in the center and beginning to crack at theedges, about 40 minutes. Cool 10 minutes. Maintain oven temperature.

Make toppings:Mix sour cream and 1 tablespoon sugar in a small bowl; spoon over hot cake. Bake 3 minutes. Chill cake uncovered until cold, about 1-1/2 hours.

Mix remaining 2 tablespoons plus 1/2 cup sugar and reserved berry juices in heavysmall saucepan. Sprinkle 1-1/2 teaspoons gelatin over. Let stand 15 minutes. Stirmixture over low heat until sugar and gelatin dissolve (do not boil). Pour into mediumbowl; mix in berries. Refrigerate berry topping until cold and beginning to set, stirringoccasionally, about 1-1/2 hours.Spoon berry topping over chilled cake. Refrigerate until topping is set, at least 3 hours and up to 1 day.

ALMOND BRICKLE CHEESECAKE

CRUST:1/4 cup brown sugar2/3 cup almonds, chopped 1/4 cup butter, melted1-1/2 cups Shortbread cookie crumbs, about 20 cookies

FILLING:24 ounces cream cheese, softened 1/3 cup sugar1/3 cup brown sugar, packed 3 eggs2/3 cup sour cream1/4 cup butterscotch schnapps 1tablespoon flour6 ounces almond brickle chips

CRUST:Mix all ingredients together and reserve 1/2 cup of the mixture. Press remaining

mixture in the bottom of a 9" springform pan.

FILLING:Beat cream cheese and sugars until blended.

Add eggs, one at a time, then sour cream and butterscotch schnapps. Toss brickle chips with flour, then add to cream cheese mixture. Pour into prepared crust; sprinkle with reserved crumbs. Bake at 325* for 1 hour and 10 minutes.

ALMOND CHEESECAKE

Crust:1-1/4 cups crushed vanilla wafers 3/4 cup finely chopped almonds 1/4 cup sugar1/3 cup butter, melted

Filling:4 packages (8 oz each) cream cheese, softened1-1/4 cups sugar4 eggs1-1/2 tsp. almond extract1 tsp. vanilla extract

Topping:2 cups (16 oz) sour cream 1/4 cup sugar1 tsp. vanilla extract1/8 cup toasted sliced almonds

In a bowl, combine wafers, almonds and sugar; add the butter and mix well. Press into thebottom of an ungreased 10 inch springform pan; set aside.

In a large mixing bowl, beat cream cheese and sugar until creamy. Add eggs, one at a time, beating well after each addition. Add extracts; beat just until blended. Pour into crust. Bake at 350 for 55 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes.

Combine sour cream, sugar and vanilla; spread over filling. Return to the oven for 5 minutes. Cool on a wire rack; chill overnight. Just before serving, sprinkle with almondsand remove sides of pan. Store in the refrigerator.

ALMOND FILLED CHEESECAKE

6 Tbl butter; well-chilled, cut into 1/2" pieces 1 pkgchocolate wafer cookies 8.5 ounces 1 can almondfilling; 12 ounces3 package cream cheese; 8 ounces 3/4 cup granulated sugar3 eggs2 pint fresh strawberries; sliced & sweetened

Generously butter a 9" springform pan. Finely crush chocolate cookies in a food processor, using on/off turns. Cut in butter until mixture begins to gather together. Press crumbs into bottom of pan and up sides to 3/4 inchfrom top; make sure there are no cracks. Refrigerate crust for at least 30 minutes.Meanwhile, preheat oven to 325 degrees. Bake crust 10 minutes, cool. Spread the crust with the almond filling. In a large bowl, cream together the cream cheese and sugar until light. Add eggs, one at a time, beating well after each addition with electric mixer. Pour mixture carefully over almond layer, then bake about 65 minutes. Let cake cool for 1 hour,then refrigerate at least 5 hours.

ALMOND JOY CHEESECAKE

Crust:1-1/2 cups chocolate wafers1-1/2 cups sweetened flaked coconut, toasted 1/2 cup sliced almonds, toasted1/4 cup granulated sugar1/2 cup (1 stick) unsalted butter

Preheat oven to 350 degrees F. Wrap outside of 9-inch springform pan with foil.

Finely grind cookie crumbs, coconut, almonds and sugar in a food processor. Add butter; process until moist crumbs form. Press mixture into bottom and up 1-inch side of pan. Bake crust until set and begins to brown, about 12 minutes. Cool. Reduce oven temperature to 325°F.

Filling:32 ounces cream cheese1 cup granulated sugar4 large eggs1 cup flaked coconut, toasted1 tablespoon coconut extract1 cup sliced almonds, toasted

Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Add eggs,one at a time, beating just until blended after each addition. Mix in coconut and coconut extract. Fold in almonds. Transfer filling to crust. Bake until cake is puffed and no longer moves when pan is shaken, about 1 hour and 15 minutes. Cool completely on rack.

Glaze:1 cup semi-sweet chocolate chips 3/4 cup whipping cream1-1/2 teaspoons vanilla extract

Combine chocolate chips, cream and vanilla extract in small saucepan. Stir over medium-low heat until smooth. Cool until glaze begins to thicken but can still be poured, about 30 minutes. Pour glaze over cooled cake; spread evenly. Chill cake overnight.

ALMOND POPPSEED CHEESECAKE

Crust:1 cup graham cracker crumbs1 tbl. sugar1/4 cup almonds, finely chopped 1/2 tsp. almond extract1/4 cup margarine

Filling:1-1/2 lb. cream cheese, room temperature1 cup sugar4 eggs, room temperature1/3 cup whipping cream 2 tsp. almond extract 1-1/2 tsp. poppy seeds

Topping:1-1/2 cup sour cream1-1/2 tbl. sugar1/2 tsp. almond extract1/2 cup sliced almonds

Preheat oven to 200*. Lightly grease a 9" springform pan. Mix crust ingredients together and press into bottom and 1" up sides of pan. Set aside.

Beat cream cheese with electric mixer until fluffy. Blend in sugar. Add eggs one at a time,beating well after each. Add cream, almond extract and poppyseeds.Turn mixture into prepared crust. Set pan on baking sheet. Bake for 2 hours or until toothpick inserted in center tests clean. Mix topping ingredients (except for sliced almonds) together; spread topping over hot cheesecake, sprinkle with sliced almonds and bake 5 more minutes or until topping is set.

ALMOND AND RASPBERRY CHEESECAKE

Crust:1 cup vanilla wafers3/4 cup ground almonds 1/4 cup butter, melted

Filling:8 ounces cream cheese, softened1 cup ricotta cheese1 cup granulated sugar4 large eggs1 egg yolk1 cup sour cream3 tablespoons flour1 tablespoon grated lemon zest1-1/4 cups fresh raspberries 1/3 cup sliced almonds

Fresh raspberries for garnish

Crust: In a food processor process wafers until fine crumbs. Mix wafer crumbs, almonds and butter together. Press mixture in bottom of greased 9-inch springform pan. Chill for 1hour.

Filling: Beat cream cheese, ricotta cheese and sugar together. Add next 5 ingredients. Mixwell. Pour mixture over crust. Sprinkle top of filling evenly with raspberries and almonds. Bake at 350 degrees F for about 1 hour until center is almost set. Turn oven off. Run knifearound edge of pan. Cool in oven with door ajar for 2 hours. Chill for 6 hours or overnight.Garnish with fresh raspberries!

ALMOND ROCA CHEESECAKE

3/4 cup graham cracker crumbs1/2 cup chopped or ground Almond Roca Buttercrunch Candy 1/4 cup butter or margarine, melted24 ounces cream cheese, softened1 (14 ounce) can Eagle brand sweetened condensed milk3 eggs1 teaspoon almond or vanilla extract

Preheat oven to 300 degrees F.Combine crumbs, Almond Roca, sugar and butter; press firmly on bottom of a 9-inch springform pan or 13-inch baking pan.

In a large bowl, beat cheese until fluffy; gradually beat in condensed milk until smooth; add eggs and extract; mix well. Pour into prepared pan; bake 55 to 60 minutes or until center is set.

Cool; top with Almond Roca Topping; chill; refrigerate leftovers.

Almond Roca Topping1/3 cup firmly packed brown sugar 1/3cup whipping cream1/2 cup chopped or ground Almond Roca Buttercrunch

In a small saucepan combine brown sugar and whipping cream; heat and stir over low heat until sugar dissolves; simmer 5 minutes or until thickened; remove from heat and stir in Almond Roca; spoon evenly over cake.

* If using a 13 x 9-inch pan, double all topping ingredients; simmer 10 to 12 minutes or until thickened.

ALOHA BANANA CHEESECAKE

Crust1-1/2 cups quick-cooking oats 1/2cup pecans, finely chopped 1/2cup packed brown sugar5 tablespoons butter, melted

Preheat the oven to 350 degrees F.

Stir together the oats, pecans, brown sugar and butter until well combined. Press firmly into the bottom and up the sides of a 9-inch springform pan. Bake for 18 minutes or until golden brown. Cool.

Filling:16 ounces cream cheese, softened1 cup mashed ripe bananas 3/4 cup granulated sugar2 teaspoons lemon juice4 eggs

Preheat the oven to 350 degrees F.Beat together the cream cheese, bananas, 3/4 cup sugar and lemon juice until well blended. Add the eggs one at a time, beating well after each addition. Pour into the crust. Bake for 40 minutes. While the cake is baking, prepare Sour Cream Topping.

Sour Cream Topping: 1 cup sour cream2 tablespoons granulated sugar1 teaspoon vanilla extract Banana slices (for garnish)

Mix together the sour cream, sugar and vanilla extract until well blended. Remove the cheesecake from the oven and top with the sour cream mixture. Return to the oven and bake for 10 minutes more. Cool slightly. Loosen the cake from the sides of the panand remove the springform. Cool the cake to room temperature. Refrigerate, covered, overnight. Garnish with banana slices before serving.

ALOHA CHEESECAKE

1 cup vanilla wafer crumbs 1/4 cup margarine, melted16 ounces cream cheese, softened 1/3 cup granulated sugar2 tablespoons milk2 eggs1/2 cup chopped macadamia nuts, toasted1 (8-1/4 ounce) can crushed pineapple, drained1 kiwi, peeled and sliced

Combine crumbs and margarine; press onto bottom of a 9-inch springform pan. Bake at 350 degrees F for 10 minutes.

Combine cream cheese, sugar and milk, mixing at medium speed of electric miser until well blended. Add eggs, one at a time, mixing well after each addition. Stir in nuts; pour over crust. Bake at 350 degrees F for 45 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Before serving, top with fruit.

AMARETTO CHEESECAKE I

1 cup graham cracker crumbs3 tbl. white sugar3 tbl. butter or margarine

2 (8 ounce) packages cream cheese1-1/4 cups white sugar3 tbl. cornstarch1 (16 ounce) container sour cream1-1/2 tsp. vanilla extract5 tbl. Amaretto liqueur1/2 tsp. salt4 eggs

Preheat oven to 350 degreesMix together the graham cracker crumbs and the 3 tablespoons white sugar. Add the melted butter or margarine and mix well. Press into the bottom of one 9 inch springform pan. Bake at 350 degrees for 10 minutes, set aside.Combine cream cheese, sugar, and cornstarch, and mix until smooth. Add sour cream,

vanilla, amaretto liqueur, and salt. Mix until well blended. On low speed of an electric mixer, add eggs one at a time, mixing well after each addition. Pour batter over crust.Bake in a preheated 350 degrees oven for 60 minutes. Remove from oven. Loosen around the edges with a knife and cool while still in the pan. Refrigerate, remove from pan when completely chilled. Can be garnished with sliced almonds.

AMARETTO CHEESECAKE

1/3 cup plus 1 tablespoon butter 1-1/2cups graham cracker crumbs 1 teaspoon ground cinnamon24 ounces cream cheese1 cup granulated sugar4 medium eggs1/3 cup Amaretto liqueur Grated chocolate

Melt butter. Add to graham cracker crumbs and cinnamon. Mix well. Pat into bottom and 1/2 inch on sides of a 9-inch springform pan.

With electric mixer, beat softened cream cheese until light and fluffy. Gradually add sugar. Add eggs one at a time, beating well after each addition. Stir in Amaretto. Pour into prepared pan. Bake at 375 degrees Ffor 45 to 55 minutes until set.

Spoon cooled Glaze over cake. Refrigerate for 24 to 48 hours for flavor to penetrate fully. Cover with grated chocolate if desired.

Glaze:2 tablespoons plus 1 teaspoon granulated sugar1 tablespoon amaretto8 ounces sour cream

Add sugar to sour cream. Mix well; add Amaretto.

AMARETTO CHEESECAKE WITH RASPBERRY SAUCE

Crust:1/4 cup butter2 cups chopped almonds2 tablespoons granulated sugar

Filling:12 ounces cream cheese, softened 1/2 cup granulated sugar3 eggs1 cup sour cream2 tablespoons Amaretto 1/2 teaspoon vanilla extract1/2 teaspoon almond extract

Sauce:3 cups frozen unsweetened raspberries, thawed2 teaspoons Amaretto Granulated sugar, to taste

In 9-inch microwavable quiche dish, shallow round baking dish or deep pie plate, melt butter at HIGH (100% power) for 1 to 1 1/2 minutes. Stir in almonds and sugar until evenly coated with butter. Press into bottom and sides of dish. Microwave at HIGH 2 to 3 minutes or until firm. If necessary rotate dish during cooking.

Filling: Beat cream cheese and sugar until light. Beat in eggs one at a time. Add sour cream, Amaretto or almond liqueur, vanilla extract and almond extract. Beat until smooth. Pour into baked crust. Microwave uncovered at MEDIUM (50% power) for 14 to 18 minutes or until cheesecake is almost set in center. Rotate dish partway through cooking ifnecessary. Cool on countertop to room temperature, then cover and refrigerate until serving time.

Sauce: Reserve some whole raspberries for garnish. Puree remaining raspberries.Push through sieve to remove seeds. Stir 2 tablespoons Amaretto or almondliqueur into puree. Add sugar to taste.

To serve, spoon some sauce onto dessert plates. Place slice of cheesecake on sauce. Garnish with reserved berries.

NOTE: If you prefer use 1 cup graham cracker crumbs with 1/2 cup finely chopped almonds for the crust. Use a food processor and pulse to chop nuts to an even consistency rather than a fine powder. Also you could substitute strawberries for the raspberries. To omit liqueur, increase almond extract in the filling to 1 teaspoon and use just a drop in the raspberry puree.

AMARETTO-IRISH CREAM CHEESECAKE

Crust:1-1/2 cups vanilla wafer crumbs1/2 cup blanched whole almonds, toasted and finely chopped 1/4 cup butter or margarine, melted1 tablespoon amaretto

Filling:24 ounces cream cheese, softened1 cup granulated sugar4 eggs1/3 cup whipping cream1/3 cup blanched whole almonds, toasted and ground 1/4 cupIrish Cream liqueur1/4 cup amaretto

Topping:1-1/2 cups sour cream1 tablespoon granulated sugar 1/2 teaspoon vanilla extract 1/4 cup sliced almonds

Combine first 4 ingredients; firmly press mixture evenly on bottom of a lightly greased 10-inch springform pan. Bake at 350 degrees F for 10 minutes. Set aside tocool.

Beat softened cream cheese at high speed of an electric mixer until light and fluffy; gradually add 1 cup sugar, beating well. Add eggs, one at a time, beating after each addition. Stir in whipping cream and next 3 ingredients. Pour into pan. Bake at 350 degrees F for 50 minutes; turn oven off, and leave in oven for 30 minutes.

Combine sour cream, the 1 tablespoon sugar and vanilla extract; stir, and spoon overcake. Sprinkle the 1/4 cup almonds around edge. Bake at 500 degrees F for 5 minutes.Cool; chill.

AMARETTO MACAROON CHEESECAKE

1 (7 ounce) package flaked coconut, lightly toasted 1/2 cup finely chopped almonds, lightly toasted1 (14 ounce) can sweetened condensed milk, divided 1/3 cup flour1/4 cup (1/2 stick) butter or margarine 32ounces cream cheese, softened 1/4 cup granulated sugar4 eggs1/4 cup almond-flavored liqueur

Mix coconut, almonds, 1/2 cup of sweetened condensed milk, flour and butter; pressonto bottom of greased 9-inch spring-form pan.

Mix cream cheese, sugar and remaining 3/4 cup sweetened condensed milk with electric mixer on medium speed until well blended. Add eggs, one at a time, mixing on low speed after each addition, just until blended. Blend in liqueur; pour over crust.

Bake at 325 degrees F for 55 to 60 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.

16. AMARETTO MOUSSE CHEESECAKE

A light but rich no-bake cheesecake.

2 cups graham cracker crumbs 1/2 cup butter, melted1 (.25 ounce) package unflavored gelatin 1/2cup water3 (8 ounce) packages cream cheese1 1/4 cups white sugar1 (5 ounce) can evaporated milk1 teaspoon lemon juice 1/3 cup amaretto liqueur 1 teaspoon vanilla extract3/4 cup heavy whipping cream

In a small bowl, stir together the graham cracker crumbs and melted butter. Press into thebottom and sides of a 9 inch springform pan, refrigerate. Put the water into a small saucepan, water should be cold. Sprinkle the gelatin over the water, and let stand for 1 minute. Then, stir over low heat until gelatin is dissolved, set aside.

In a large bowl, beat cream cheese and sugar until fluffy. Gradually add the evaporated milk and lemon juice, container to beat until fluffy. Scrape the bottom of the bowl occasionally to make sure there are no lumps. Gradually beat in the amaretto, vanilla andthe gelatin mixture until everything is well blended.In a medium bowl, whip the heavy cream until stiff but not grainy, then fold it into the

cream cheese mixture. Pour the filling into the chilled crust and refrigerate for at least 12 hours before serving. Do not remove the springform ring until serving time.

AMARETTO PEACH CHEESECAKE

Crust:3 tablespoons margarine1/3 cup granulatedsugar 1 egg3/4 cup flour

Filling:24 ounces cream cheese, softened 3/4 cup granulated sugar3 tablespoons flour3 eggs1 (16 ounce) can peach halves, drained and puréed 1/4 cup almond flavored liqueur

Combine margarine and sugar until light and fluffy. Blend in egg. Add flour; mix well. Spread dough onto bottom of a 9-inch springform pan. Bake at 450 degrees F for 10 minutes.Combine cream cheese, sugar and flour, mixing at medium speed of electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Add peaches and liqueur; mix well. Pour over crust. Bake at 450 degrees F for 10 minutes. Reduce oven temperature to 250 degrees F. Continue baking for 65 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.Garnish with peach slices and sliced almonds, toasted, if desired.

AMBROSIA CHEESECAKE

Crust:1-1/2 cups flaked coconut 1/4 cup chopped almonds2 tablespoons butter, melted

Cheesecake:24 ounces cream cheese, softened 1/2 cup sugar1/4 cup All-purpose flour2 teaspoons grated orange peel1 teaspoon vanilla extract 1/2 cup apricot nectar 1/2 cup cream of coconut 4 Large eggs8 ounces crushed pineapple, drained Sliced assorted fruits2 teaspoons shortening, melted1/4 cup semisweet-chocolate pieces, melted 1/4 cup white-chocolate pieces, melted

Suggested fruits: bananas, seedless green and red grapes, kiwifruit, canned mandarin-orange slices, strawberries, etc.

Day before serving: Preheat oven to 350 degrees. In a medium bowl, combine coconut, almonds and butter; mix well. Press mixture into bottom of 9-inch springform pan. Bake until golden, about 15 minutes. Cool.In large bowl of electric mixer, at high speed, beat cream cheese, sugar, flour, orange peel and vanilla until fluffy. Beat in apricot nectar and cream of coconut. Beat in eggs, one at a time, until blended. Stir in pineapple; pour into prepared crust. Bake 1 hour and 10 minutes, or until set. Cool in pan on wire rack; refrigerate overnight.

Just before serving, arrange fruit over top of cake. Stir one teaspoon melted

shortening into each of melted semisweet and white chocolates until blended. Place

each mixture in a separate small pastry bag fitted with a small plain tip; pipe over

fruit.

APPLE-ALMOND CHEESECAKE

Apples sautéed with brown sugar and cinnamon top this almond-flavored cheesecake. Bake it at least one day in advance. For best results, use Philadelphia-brand cream cheese.

Crust:1 cup graham cracker crumbs1 cup sliced almonds, toasted6 tablespoons (3/4 stick) unsalted butter, melted2 tablespoons golden brown sugar 1/4 teaspoon salt

Filling:1 1/2 7-ounce packages almond paste, crumbled3 8-ounce packages cream cheese, room temperature6 tablespoons sugar4 large eggs

Apples4 large Jonagold apples (about 2 1/2 pounds), peeled, cored, cut into 1/3-inch-thick slices2 tablespoons fresh lemon juice4 tablespoons unsalted butter3/4 cup (packed) golden brown sugar 3/4 teaspoon ground cinnamon

For crust:Preheat oven to 350°F. Butter 10-inch-diameter springform pan. Wrap bottom with 2 layers of heavy-duty foil. Mix all ingredients in medium bowl to blend, crumbling almonds slightly. Press mixture onto bottom and 1 inch up sides of pan. Bake until set, about 7 minutes. Maintain oven temperature.

For filling:Combine almond paste, cream cheese, and sugar in processor; blend until smooth, occasionally scraping down sides of bowl, about 2 minutes. Mix in eggs until just blended.Pour filling into crust. Bake 15 minutes. Reduce heat to 325°F and bake until center is set and top appears dry, about 45 minutes longer. Cool. Wrap in plastic and refrigerate overnight. (Can be prepared 2 days ahead. Keep refrigerated.)

For apples:Toss apple slices with lemon juice in large bowl. Melt 3 tablespoons butter in heavy largeskillet over high heat. Add apples and sauté until golden and tender, stirring frequently,about 9 minutes. Sprinkle with brown sugar and cinnamon. Stir to coat. Add remaining 1tablespoon butter. Stir until coated and glazed. Cool slightly.

Run a small sharp knife around edge of pan to loosen cheesecake. Release pan sides. Arrange apples (warm or room temperature) in concentric circles atop cheesecake. Brush apples with any juices left in skillet. Cut into wedges and serve.

APPLE CHEDDAR CHEESECAKE

Filling:2-8 oz. packages cream cheese, softened1 cup (4oz.) shredded cheddar cheese 3/4 cup sugar2 tbl. flour2 eggs1/4 cup milk

Prepare lemon crust:Combine 1/2 cup flour, 2 tbl. sugar and 1/2 tsp. finely shredded lemon peel. Cut in 1/4 cupbutter till crumbly. Add 1 slightly beaten egg yolk add 1/4 tsp. vanilla: mix well. Pat 1/3 of the dough onto the bottom of an 8 inch springform pan (sides Removed). Bake in 400 degree oven for 5-6 minutes; cool.

Butter sides of pan; attach to bottom.Pat remaining dough on sides of pan to height of 1-1/2 inches. Set aside.

Filling:In a large mixer bowl beat together cream cheese and cheddar cheese till fluffy. Stir together sugar and flour; gradually beat into cheese.Add eggs; beat just until blended. Gently stir in milk. Turn into crust lined pan. Bake in 375degree oven for 30-35 minutes, or until center is set. Remove from oven; cool 15 minutes.Loosen sides of cheesecake from pan with narrow metal spatula or knife. cool 30 minutes more; remove sides of pan. Cool completely.

Prepare apple glaze:Drain one 20 oz. can pie sliced apples, reserving 1/3 cup juice. In small saucepan combine 1/4 cup sugar, 2 tsp. cornstarch, and 1/4 tsp. cinnamon. Stir in reserved apple juice. Cook and stir until bubbly; cool, arrange apples atop cheesecake, spoon on glaze. Chill.

APPLE-CINNAMON CHEESECAKE

Crust:1/2 cupbutter 1/3cup sugar1 cupflour

Cheesecake filling:2 packages cream cheese, 8 oz at room temp. 1/2 cup sugar2 eggs1 tsp. vanilla

Cinnamon-apple topping:3 apples (Golden Delicious) 1/3 cup sugar1 tsp. cinnamon, ground1/2 cup orange marmalade, melted

Preheat oven to 400 *.To prepare the crust, cream the butter and 1/3 cup sugar, and add the flour and blended until mixture resembles coarsecrumbs. Pat crumbs into the bottom and 1" up the sides of a 10" springformpan. Bake 10 minutes, until golden. Cool.

In the large bowl of an electric mixer, cream the cream cheese and 1/2 cup sugar together until blended, scraping down the sides of the bowl several times. Mix in the eggsand vanilla. Pour the mixture evenly over the baked crust. Core apples and cut into thin even slices. Arrange apple slices in overlapping layers over the cream cheese filling. Mix 1/3 cup sugar and the cinnamon, and sprinkle over top of the apples. Bake 35 minutes, until the apples are tender and the cheesecake layer is set. Cool, then chill.Before serving, spoon the warm orange marmalade over the top. This cheesecakeis very pretty as the apple slices bake into the cheesecake filling with a cinnamonglaze on top.

APPLE GINGER CHEESECAKE Crust:10 ounces dry gingersnap cookies 1/3cup granulated sugar1/2 cup unsalted butter, melted

Filling:3 tablespoons butter4 Granny Smith apples, peeled, cored and roughly chopped3 Golden Delicious apples, peeled, cored and roughly chopped 1/2 cup raisins16 ounces cream cheese, at room temperature4 eggs1 (14 ounce) can sweetened condensed milk 1/4 cup granulated sugar1/2 teaspoon allspice 1/2 teaspoon cinnamon1/8 teaspoon nutmeg, freshly grated

For the crust: Pulse cookies, sugar and melted butter in a food processor to a uniform, mealy consistency. Press into a lightly greased 9-inch springform pan. Chill while making the filling.

Filling: Preheat oven to 325 degrees F.

Preheat a large skillet over medium heat. When hot, add the butter, apples and raisins. Stir frequently for 10 minutes.

In a food processor, purée the cream cheese, eggs, milk, sugar and spices. Transfer the mixture to a bowl and add the cooked apples. Stir to combine. Pour the filling into the crust and bake until the center of the cheesecake registers 150 degrees on an instant-read thermometer, about 40 to 45 minutes.Cool on a rack for 1 hour before releasing the pan's spring and removing the collar. Cool another hour, then transfer to a serving plate.

Serve at room temperature or chilled.Makes 8 to 10 servings.

Approximate values per serving: 815 calories, 46 g fat, 214 mg cholesterol, 14 g protein, 90 g carbohydrates, 3 g fiber, 539 mg sodium, 50 percent calories from fat.

APPLE NORMANDY CHEESECAKE

Crust:3 cups graham cracker crumbs 1/2 cup (1 stick) melted butter

Preheat oven to 325°F. In medium bowl, combine graham cracker crumbs and butter; mix well to moisten. Press crumbs in bottom and 3/4 way up sides of 10-inch spring-form pan. Set aside.

Filling:32 ounces cream cheese (at room temperature)1 cup granulated sugar1 teaspoon vanilla extract4 eggs1/4 cup all-purpose flour3 teaspoons cinnamon2 tablespoons applejack brandy or 1/4 cup apple juice14 to 16 (1/4-inch) peeled apple slices

In a large bowl, combine cream cheese, sugar and vanilla extract; mix at mediumspeed until well blended. Add eggs one at a time until of batter consistency. Add flour,cinnamon and brandy or apple juice; gently mix until combined. Pour into crust-linedpan.

Bake for 1 hour. Fan apple slices on top of cheesecake; bake an additional 20 to 30minutes or until center is set. Refrigerate overnight before serving. Yields 14 to 16servings.

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The Dessert Recipes eBook Collection

This Collection Includes 21 eBooks

130 Ice Cream Recipes, 167 Pudding Recipes, 200 Cookies Recipes, 30 Christmas Cookies Recipes, 300 Candy Recipes, 300 Chocolate And Cocoa Recipes, 400 Classic Dessert Recipes, 503 Cheesecake Recipes, 600 Delicious Chocolate Recipes, 80 Oranges Recipes, 90 Apple Recipes, 90 Cheesecake Recipes, 98 Popcorn Recipes, Cake Decorating - How To Go From A Beginner To Expert, Delicious, Delectable Chocolate Recipes, Expert Cake Decorating Made Easy, Frosting Perfection - Secrets Revealed, Frozen Dessert - Ice Creams Recipes, Frozen

Puddings, Water Ices, Fruit Desserts - Fruit Dessert Recipes, How To Make Your Own Chocolate, The Cookie Jar

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