Cheesecakes Galore

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Gingerbread Cheesecake Bars

Course:

Dessert

Cuisine:

American

Yield:

Makes 12 Bars

Directions:

1. Preheat oven to 350°F (180°C). Line a 13x9-inch baking pan with parchment paper, letting excess extend over sides of pan.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add molasses, beating until no streaks remain. Add eggs, one at a time, beating well after each addition.
3. In a large bowl, whisk together flour, cinnamon, ground ginger, salt, baking powder, baking soda, nutmeg, allspice, and cloves. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Beat in candied ginger.
4. Spread 3 3⁄4 cups (about 1,000 grams) dough in prepared pan. Top with Cheesecake Layer. Crumble remaining dough (about 2 cups [563 grams]) on top.
5. Bake 50 to 55 minutes until edges are set, center jiggles just slightly, and an instant-read thermometer inserted in center registers 175°F (79°C) to 180°F (82°C), covering with foil after 35 minutes to prevent excess browning, if necessary. Let cool completely in pan. Cover and refrigerate for at least 4 hours or overnight. Using excess parchment as handles, remove from pan. Trim edges and cut into 12 bars.

FOR CHEESECAKE LAYER:
Makes 3 ⅓ cups

1. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium speed until smooth.
2. Add sugar and flour, and beat until combined, stopping to scrape sides of bowl as needed. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Use immediately.

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Directions

Sauté until cooked down and releasing its liquid. Add liquor at the end and continue cooking briefly until fruit is caramelized. Let cool slightly before placing on top of Cheesecake and garnish as desired

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Berry Cheesecake Trifle

Course:

Dessert, Healthy

Cuisine:

American

1. In a small saucepan, combine half of the strawberries, raspberries, blackberries, and blueberries with 1 cup of sweetener. Heat over low heat, stirring occasionally, just until the berries are soft. Pour them into a bowl and place it in the freezer for a few minutes to cool.
2. In a bowl, using a spatula or hand mixer, beat the cream cheese until fluffy, then set aside. Once the berry mixture is cooled, add it to the cream cheese and mix it together until well combined. Next, using a stand mixer with the whisk attachment or a hand mixer, make the whipped cream by combining the remaining ½ cup of sweetener with the cream and beating until stiff peaks are formed.
3. Assemble the trifle: start with a layer of the berry cream cheese mixture, then add a layer of whipped cream, then too with a combination of the remaining fresh berries. Repeat until you have three layers of each component. Top with a little more whipped cream and a few fresh mint leaves (if using). Place in the fridge to set for at least 2 hours or overnight before serving.

Preheat oven to 350F

1. Crust: In a bowl, combine cookie crumbs and butter. Press into bottom of cheesecake pan and freeze.
2. Filling: In a mixer bowl fitted with paddle attachments, beat cream cheese, sour cream and sugar on medium-high speed until very smooth, about 3 minutes. Add eggs, one at a time, beating after each addition. With the mixer running, pour in melted chocolate in a steady stream. Stir ½ cup of the flour, vanilla and peppermint extract. In a small bowl, coat chocolate chunks and candy canes with the remaining flour. Fold into batter by hand.
3. Pour over frozen crust, smoothing out to sides of pan. Bake in preheated oven until top is light brown and center has slight jiggle to it, 60 to 75 minutes. Let cool in pan on a wire rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before decorating or serving.
4. Decoration: Ice top of cake with Classic Whipped Cream Topping or pipe a ribbon around border, if desired. Top with crushed candy canes.

*Tip: To crush candy canes, place them in a sealable plastic bag and pound with a meat pounder until crushed to desired coarseness.

1. In a well-chilled mixer bowl fitted with whip attachment, whip cream on medium-high speed until soft peaks form. With the mixer running, sprinkle with sugar and whip until firm peaks form.
2. Pipe a ribbon or rosettes around the border of cheesecake or ice the entire top.

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Chocolate Marble Cheesecake

Course:

Dessert

Cuisine:

American

MATERIALS:
8-inch springform pan

INSTRUCTIONS:

1. In a springform pan, add crushed oreo and melted butter.
2. Mix and press down. Refrigerate.
3. In a stand mixer fitted with a whisk attachments, add softened cream cheese. Beat in sugar.
4. Slowly add eggs in. Add vanilla and sour cream. Add flour. Beat until smooth.
5. Reserve 2 cups of the mixture.
6. Mix melted chocolate and sour cream. Add chocolate mixture to the reserved batter.
7. Alternate by pouring the batters into an 8-inch springform pan.
8. Use a skewer to create a marbleized look.
9. Bake at 300 for about an hour. Leave in the oven to cool for another hour.

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Banana Pudding Cheesecake

Course:

Dessert, Cheesecake

Yield:

10-12 servings

Time:

11 hrs, 10 m

Hands-on 45 minutes Total 11 hours, 10 minutes

*sweetened whipped cream, vanilla wafers, sliced bananas tossed in lemon juice

1. Preheat oven to 350°F. Stir together 1 1/2 cups finely crushed vanilla wafers, chopped pecans, and melted butter in a small bowl until well blended. Press mixture onto bottom of a greased and floured 9-inch springform pan. Stand 17 vanilla wafers around the edge of the pan (rounded sides against pan), pressing gently into the crust to secure. Bake at 350°F for 10 minutes. Cool completely on a wire rack (about 30 minutes).
2. Combine bananas and lemon juice in a small saucepan. Stir in brown sugar. Cook over medium-high, stirring constantly, 1 minute or just until sugar has dissolved.
3. Beat cream cheese at medium speed with an electric mixer 3 minutes or until smooth. Gradually add granulated sugar, beating until blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Beat in vanilla. Gently stir banana mixture into cream cheese mixture. Pour batter into prepared crust.
4. Bake at 350°F for 45 to 55 minutes or until center is almost set. Remove cheesecake from oven; gently run a knife around the edge of the cheesecake to loosen. Sprinkle top of cheesecake with coarsely crushed wafers. Cool completely on a wire rack (about 1 hour). Cover and chill 8 hours. Garnish as desired.

Recipe from Sunday Suppers by Cynthia Graubart ©2018 Time Inc Books

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Espresso Swirl Cheesecake

Course:

Dessert

Cuisine:

American

Yield:

8-10

1. In a mixer, beat the butter on medium, then high speed for 30 seconds. Add the 1/4 c. sugar and beat until combined. Add pastry flour and hazelnuts and mix until well combined. Cover and chill for 1 hour. Press into the bottoms of eight 4 ½” springform pans.
2. To make one 9” or 10”, the crust will be thicker.
3. Bake in 350* oven for 13-15 minutes until lightly browned. Cool.

FOR THE FILLING:

1. In large mixer beat the cream cheese until smooth. Add 1 1/4 cups sugar and beat until fluffy. Beat in eggs and vanilla until combined. Beat in cream and 1/2 cup flour until combined.
2. Divide batter into 3 separate bowls (2 cups in each). Stir espresso mixture into 1 bowl, melted chocolate into another and leave the remaining portion plain. Remove 8 Tbl. plain batter and set aside. Divide remaining plain batter among crust-lined pans. Top each with coffee batter, then chocolate batter. Dollop small amounts of reserved plain batter over each. Use a thin metal spatula to swirl batters together to create a marbled appearance.
3. Bake for 25-30 minutes or until centers appear nearly set. Remove and cool for 15 minutes. Loosen sides of pans. Cool 30 minutes more. Remove sides of pans. Cover and chill 2-24 hours before serving. Makes 16 servings, 8 cakes, 2 servings each. For 9-10” pans increase baking time 45-50 minutes or until center appears nearly set.
4. To make ahead: To freeze cooled cheesecakes, remove from pans; wrap thoroughly in plastic wrap. Freeze for up to 3 months. Thaw in refrigerator before serving.

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Apple Caramel Cheesecake

Course:

Dessert, Cheesecake

Time:

4 hrs, 15 m

• Ingredients to be at room temp (Unsalted Butter, Cream Cheese, Eggs)
• Preheat Over to 350 F. Rack Position: MIDDLE

1. In a small bowl, melt butter (85 grams, or .7 sticks)
2. Add to Mixer: Butter, graham cracker crumbs (about .4 boxes), and granulated Sugar (75g or .25 cup). Mix for 1 minute on LOW
3. Spread the contents of the mixing bowl into the pie dish. Use a small ladle to press into an even thin crust along the bottom and up the sides of the pie dish.
4. Chill in Refrigerator for 30 minutes
5. Add Duncan Hines Original Apple Pie Filling (about .5 cans).
6. Spread pie filling into an even layer in the bottom of the prepared crust
7. In a small bowl, mix 2 eggs
8. In another mixing bowl, mix, Cream Cheese (2 packages), Granulated Sugar (.5 cup) and Vanilla Extract (.5 t). Mix in your mixer for 2 minutes at medium speed
9. While mixing is going, slowly add your eggs
10. Pour cheesecake filling from the mixing bowl over the layer of apple pie filling
11. Bake at 350 F - until the center of the cake has set. For 35 minutes
12. Cool to room temperature
13. Line the outside edge of the cheesecake with pecan halves (21 pieces)
14. Cover the top of the cheesecake with apple pie filling
15. Starting from the outside edge in a circular motion cover cheesecake moving inward with each ring
16. Chill in refrigerator for 3 hours

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Pecan Praline Cheesecake with Shortbread Cookie Crust

Course:

Dessert, Cheesecake

Yield:

8

Time:

5hrs, 10m

1. For the crust: Position a rack in the center of the oven and preheat the oven to 350°F. Line the bottom of a 7-inch round springform pan with a round of parchment paper.
2. Toss together the cookie crumbs, brown sugar, and melted butter in a small bowl until the mixture resembles wet sand. Press firmly across the bottom and halfway up the sides of the prepared pan. Refrigerate for at least 15 minutes to firm up the butter.
3. Bake until just set, golden, and fragrant, about 10 minutes. Place the pan on a wire rack to cool to room temperature.
4. For the filling: In a stand mixer fitted with the paddle attachment (or in a large bowl if using a hand mixer), beat the cream cheese, granulated sugar, and brown sugar on high speed until smooth.
5. Add the sour cream, flour, and salt, and beat on high speed until smooth. Add the eggs and egg yolk, one at a time, beating well and scraping down the bowl after each addition. Quickly beat in the bourbon and vanilla.
6. Sprinkle the chopped pralines over the crust. Pour in the filling. Cover the pan tightly with aluminum foil.
7. Pour 1 ½ cups of water into the pot. Set the pan on a metal trivet with handles and lower them into the pot. Cover and cook on HIGH PRESSURE for 30 minutes. Let stand for NATURAL RELEASE for 8 minutes, and then QUICK RELEASE the remaining pressure.
8. Remove the pan from the pot, uncover, and gently blot away the surface moisture with a paper towel. To minimize the chance of a cracked filling, run a knife blade around the inside of the pan so that the cheesecake won’t adhere to the pan as it cools. Let it stand on the trivet until cooled to room temperature.
9. For the topping: Stir together the sour cream and brown sugar in a small bowl. Spread over the top of the cooled cheesecake. Refrigerate until deeply chilled, at least 4 hours, and preferably overnight. Run a knife blade around the inside of the pan to loosen the cheesecake and remove the pan ring. Just before serving, arrange the candied pecan pralines on top.

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New York Cheesecake

Course:

Dessert

Cuisine:

American

Yield:

Makes one 9" cake

*TIP: Pre-baking the crumb crust prevents it from becoming soggy. Remember to let it cool completely before adding the filling.

1. Preheat oven to 350° F; set oven rack to lower third position. Lightly coat bottom and sides of a 9-inch springform pan with butter. Wrap the bottom of the pan in heavy-duty foil; the foil should come about halfway up the sides of the pan.
2. For crust: In food processor, pulse graham crackers until fine crumbs form. Add sugar and melted butter; pulse until combined. Press crumbs evenly into bottom of prepared pan. Bake 12 minutes, until edges start to brown. Transfer to wire rack to cool. Keep oven at 350° F.
3. For filling: In a large bowl with electric mixer on high speed, beat cream cheese until blended, scraping sides of bowl. Add sugar and salt; beat until combined. Add sour cream, lemon juice, and vanilla; beat until combined. Add eggs one at a time, beating and scraping the bowl between additions.
4. Pour filling into prepared springform pan. Set pan inside a large, shallow roasting pan. Carefully add boiling water to the toasting pan to reach halfway up sides of springform pan.
5. Bake 45 minutes; reduce oven temperature to 325° F. Continue baking 25 minutes longer, until cake is set but still slightly wobbly in the center. Turn off oven; leave door slightly ajar and let cheesecake sit in oven 1 hour. Transfer to wire rack to cool completely. Run a knife around edges to release from pan. Refrigerate at least 6 hours or overnight.
6. Remove pan sides; slide cake (still on its springform base) onto serving plate.

*Tip Wrap the bottom of the springform pan in heavy-duty foil to assure that water doesn't soak through the seal of the pan.
Recipe from "Debbie Macomber's Cedar Cove Cookbook."

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Red Velvet Cheesecake

Course:

Dessert

Cuisine:

American

Time:

10hrs, 20min

1. Mix oreo cookies (crumbled), sugar and melted butter together and press into a 9-inch springform pan.
2. Bake at 350 degrees for 5 minutes

1. Use an electric mixer or stand mixer: beat together, cream cheese and sugar on medium with for 1 minute.
2. Then add eggs one at a time mixing completely, and cocoa, sour cream, buttermilk, vanilla extract, vinegar, plant based food dye
3. Mix on low speed unitl fully combined.
4. Pour onto prepared crust
5. Bake at 325° for 10 minutes;
6. Reduce heat to 300 and bake for 1 hour or until center is firm
7. Remove cheesecake from oven;
8. Cool in pan on wire rack 60 minutes
9. Loosen edges from pan by inserting knife around edge.
10. Cover and chill 8 hours

1. Beat 3 oz. Cream cheese and ¼ cup softened butter on medium speed until smooth
2. Sprinkle in powdered sugar, and vanilla, and beat until smooth
3. Spread over top of cooled cheesecake
4. Remove sides of springform pan

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Pumpkin Coffee Cheesecake

Course:

Dessert

Cuisine:

American

Seasonal Event:

Fall

1. Preheat oven to 275
2. In a stand mixer beat cream cheese until smooth and buttery on medium speed. Add pumpkin puree, eggs, yolk, sour cream, sugar and pumpkin pie spice. Mix briefly until combined. Add flour and vanilla. Beat until combined – do not over mix.
3. Pour filling into crust. Place in oven approximately 1 hr 45 min, rotating every 15-20 minutes until cake begins to firm when shaken.  Let rest uncovered for 15 minutes. Cover and place in fridge for 4 hours to set.
4. Cut and top with your favorite whipped topping.

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No Bake Raspberry Lemon Cheesecake

Course:

Dessert

Cuisine:

American

Seasonal Event:

Summer

Yield:

6 servings

1. To make lemon cheesecake filling: In a bowl, add cream cheese, sour cream, milk, and vanilla extract. Mix on high with hand mixer until smooth. Add powdered sugar, lemon zest, and lemon juice and mix again. Scrape down bowl, then add to a piping bag.
2. To make raspberry sauce: In a medium sauce pan, add sugar, lemon juice, and fresh raspberries. Mix together and cook on medium heat until raspberries releases juice and sauce thickens. Remove from heat and let it cool completely.
3. To assemble: In a 4 oz mason jar, add 2-3 tbsps of graham crust mixture and tamp down. Then, pipe in the cheesecake mixture. Shake the jar to flatten out cheesecake mixture. Add spoonful of raspberry sauce, top with whipped cream, lemon wedge and raspberry. Enjoy!

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Vegan Chocolate Chunk Cheesecake with Peanut Butter and Coconut

Course:

Dessert

Cuisine:

American, Vegan

For Crust:

1. Process the oats and dates until they stick together.
2. Press into the bottom of a spring form pan and put in the fridge.

For Cheesecake:

1. Blend all ingredients – EXCEPT cacao– until very smooth.
2. Add as little water as possible to keep your cheesecake creamy. (If you don’t want to add any water, use some liquid sweetener or another banana.)
3. Take out half the batter and put in a bowl.
4. Add the cacao in the remaining batter that is still in your blender and blend until it’s incorporated.
5. Spread the vanilla layer and the chocolate layers on your crust, alternating a few times.
6. Set in the freezer overnight and then drizzle with melted peanut butter and chocolate the next day.