Cappuccino Swirl Cheesecake Recipe

July 30, 2012 Leave a Comment

Cappuccino Swirl Cheesecake

I always try to look for cheesecake recipes with a twist.  That’s why I love the Cappuccino Swirl Cheesecake recipe.  Years ago, I made this cheesecake for a party, when the party was over; only 3 pieces were left over.  Which wasn’t bad, because there were 5 other different desserts?

Cappuccino Swirl Cheesecake Recipe

 

Cappuccino Swirl Cheesecake

2 packages (8 oz. each) Philadelphia Cream Cheese, softened

½ cup sugar

½ tsp. vanilla

2 eggs

1/8 tsp. cinnamon

2 Tbsp. Instant Coffee, any variety

1 prepared chocolate flavor crumb crust (6 oz. or 9 in.)

Preheat oven to 350F.  Beat cream cheese, sugar, and vanilla in large bowl with electric mixer on medium speed until well blended.  Add eggs; mix until blended.

Stir cinnamon into 1 cup of batter in small bowl.  Stir instant coffee into remaining batter and pour into crust.  Spoon cinnamon batter over coffee batter.  Swirl with knife to marbleize.

Bake for 35 to 40 minutes or until center is almost set.  Cool completely on wire rack.  Refrigerate at least 3 hours or overnight.  Makes 8 servings.

(Coffee Cool Whip:  Dissolve 1 tsp. Instant Coffee in 1 tsp. water in large bowl.  Gently stir in 1 tub (8 oz.) Cool Whip Whipped Topping, thawed, until blended.  Store covered in refrigerator.  Spoon over cheesecake).

 

(Recipe for Cappuccino Swirl Cheesecake, I found in the Sunday coupons, 1989)

 

Hope you enjoyed making the Cappuccino Swirl Cheesecake recipe, if so, click “Like”.   I look forward to hearing from you, so let me know how you liked it!!

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Lemon Cheesecake Bars Recipe

July 23, 2012 Leave a Comment

:Lemon Cheesecake Bars

My son, Danny, loves cheesecake.  I had gotten this recipe for the Lemon Cheesecake Bars in the market, and when my son read it, he wanted to TRY and make it.  So he went back to the market to get the things he needed, and started to make the cheesecake when he returned.  I was there to help him if he needed it.  Well, the cheesecake came out really good…so if he made it…anyone could!!

Lemon Cheesecake Bars Recipe

Lemon Cheesecake Bars

2 cups graham cracker crumbs

4 Tbsp. margarine, melted

2 pkg. (8 oz.each) cream cheese, softened

Zest 1 lemon and 1 Tbsp. juice from lemon

½ tsp. vanilla

2 eggs

 

Preheat oven to 350F.  Spray 8 inch square pan with PAM, then melt the margarine, then put the crumbs in the pan; then press the crumbs.

Beat the cream cheese, sugar, zest and juice from the lemon and vanilla until well blended.  Add the eggs; mix until blended.  Pour the cream cheese mixture on top of the crumbs.

Bake on 350F. for 30-40 minutes or until cake is cracked.  Cool completely; then refrigerate 3 hours.  Then cut and serve.  Makes 16 servings

 

(Recipe for the Lemon Cheesecake Bars is a Kraft recipe, 2012 )

Hope you enjoyed making the Lemon Cheesecake Bars recipe, if so, click “Like”.   I look forward to hearing from you!!

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Easy Oreo Cheesecake Recipe

July 13, 2012 Leave a Comment

Easy Oreo Cheesecake

Whenever I use cream cheese for a recipe, I get Kraft Philadelphia Cream Cheese.  Because there is always a recipe on the inside of the package.  That’s where I got the Easy Oreo Cheesecake, and I hope you like it.

Easy Oreo Cheesecake Recipe

Easy Oreo Cheesecake

1 pkg. (1lb.2 oz.) Oreo Chocolate Sandwich Cookies, divided

¼ cup (1/2 stick) butter or margarine, melted

4 pkg. (8 oz. each) Philadelphia Cream Cheese, softened

1 cup sugar

1 tsp. vanilla

1 cup Breakstone’s Sour Cream

4 eggs

Preheat oven to 325F.  Place 30 of the cookies in food processor container; cover; process 30 to 40 sec. or until finely ground.  Add butter; mix well.  Press firmly onto bottom of foil-lined 13×9 inch baking pan.

Beat cream cheese, sugar 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, beating just until blended after each addition.  Chop remaining cookies.  Gently stir 1 ½ cups of the chopped cookies into cream cheese batter.  Pour over crust; sprinkle with the remaining chopped cookies.

Bake 45 minutes or until center is almost set.  Cool.  Refrigerate 3 hours or overnight.  Cut into 16 pieces.  Store leftover cheesecake in refrigerator.

 

(Recipe for the Easy Oreo Cheesecake was on the inside cover of the package of cream cheese.)

Hope you enjoyed making the Easy Oreo Cheesecake recipe, if so, click “Like”.   I look forward to hearing from you, so let me know how you liked it!!

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Our Best Cheesecake

June 6, 2012 Leave a Comment

Our Best Cheesecake (Honey Maid)

For years I have used Honey Maid Graham Cracker Crumbs for my baked goods.  It wasn’t until 2010 that I tried the cheesecake on the back of the box.  It was easy, and tasted GREAT.  Why don’t you try making Our Best Cheesecake Recipe, and you’ll love it.

Our Best Cheesecake

Our Best Cheesecake

1 ¾ cups Honey Maid Graham Cracker Crumbs

1/3 cups margarine, melted

1 ¼ cups sugar, Divided

3 pkg. (8 oz. each) Philadelphia cream cheese, softened

2 tsp. vanilla

3 eggs

1 cup Breakstone’s Sour Cream

1 can (21 oz.) cherry pie filling (optional)

Preheat oven to 350F if using a silver 8 or 9 inch springform pan (or to 325F if using a DARK nonstick 8 or 9 inch springform pan).  Mix graham cracker crumbs, margarine and ¼ cup of sugar.  Press firmly onto bottom and 2 ½ inches up side of pan; set aside.

Beat cream cheese, remaining 1 cup sugar and the vanilla in large bowl with electric mixer on high speed until blended.  Add eggs, 1 at a time, mixing on low speed after each addition just until blended.  Add sour cream.  Pour into crust.

Bake 1 hour 10 minutes or until center is almost set.  Turn off oven.  Leaving door slightly ajar, leave cheesecake in oven 1 hour.  Remove from oven; cool completely.  Refrigerate 4 hours or overnight.  Remove side of pan; top with pie filling.  Store leftover cheesecake in refrigerator.

Makes 16 servings

(Recipe from Honey Maid Graham Cracker Crumbs; Our Best Cheesecake)

Hope you enjoyed Our Best Cheesecake, if so, click “Like”.

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