Cappuccino Cheesecake Pie

June 17, 2013 Leave a Comment
Cappuccino Cheesecake Pie

Cappuccino Cheesecake Pie

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

With a rich mocha filling and cute chocolate garnish, this yummy pie is delightful on Valentine Day or any time at all.

                Elisa Pellegriti                                                                                   Florida, New York

               

Cappuccino Cheesecake Pie Recipe

Cappuccino Cheesecake Pie

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

½ cup sugar

1 envelope mocha cappuccino mix (1/4 cup)

2 eggs, lightly beaten

¼ cup milk

1 extra-serving-size graham cracker crust (9 oz.)

Garnish:    ¼ cup semi-sweet chocolate chips

½ tsp. shortening

In a large bowl, beat the cream cheese, sugar and cappuccino mix until smooth.  Add eggs and milk; beat just until combined.  Pour into crust.

Bake at 325 F. for 40-45 minutes or until the center is almost set.  Cool on a wire rack for 1 hour.  Refrigerate for 3 hours or overnight.

In a microwave, melt chocolate chips and shortening; stir until smooth.  Spread into a 4 inch square on a sheet of waxed paper.  Let stand at room temperature until set, about 1 hour.

Using a small heart-shaped cookie cutter, cut out eight (8) chocolate hearts.  Top each serving with a heart.  Refrigerate leftovers.       8 servings

(Recipe for Cappuccino Cheesecake Pie was in tasteofhome.com)

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Blueberry Cream Cheese Squares

June 16, 2013 Leave a Comment
Blueberry Cream Cheese Squares

Blueberry Cream Cheese Squares

This delectable dessert is the perfect summer treat – NO BAKING REQUIRED.

 

Blueberry Cream Cheese Squares Recipe

Blueberry Cream Cheese Squares

¼ cup cornstarch

½ cup sugar

½ cup water

3 cups fresh blueberries

1 pkg. graham cracker crumbs (about 4 cups finely crushed graham crackers)

½ tsp. PENZEYS CINNAMON

1 ½ sticks (3/4 cup) butter, melted

2   8 oz. pkgs. Cream cheese, softened

1 ½ cups sugar

2 tsp. PURE VANILLA EXTRACT

1   9 oz. pkg. non-dairy whipped topping, thawed regular whipped topping, (regular whipped cream cheese DOESN’T HOLD UP in this recipe

(HIGHLIGHTED – are found in PENZEYS SPICES)

Combine the cornstarch, sugar, water, blueberries in a medium saucepan.  Cook over medium heat until the sauce thickens and bubbles, stirring regularly.  This should take about 7 minutes.  Cool.  Combine the graham cracker crumbs, CINNAMON and butter.  Press half of the crumbs into the bottom of a lightly greased 9×13 pan.

Beat the cream cheese until soft.  Gradually beat in sugar and VANILLA.  Gently fold in the whipped topping.  Spread half over the crumbs.  Spread half of the blueberry filling over the cream cheese layer, and then and another cheese layer and another blueberry layer.  Sprinkle with the remaining crumbs.  Chill overnight.      12 servings

 

(Recipe for Blueberry Cream Cheese Squares was in Penzeys Spices catalog)

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Raspberry & White Chocolate Cheesecake

May 13, 2013 Leave a Comment
Raspberry & White Chocolate Cheesecake

Raspberry & White Chocolate Cheesecake

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

My mom makes this dessert a lot because it’s so good and really pretty.  She calls it a “go-to” recipe.  Someday I’ll try to make it myself.

Raspberry & White Chocolate Cheesecake Recipe

Raspberry & White Chocolate Cheesecake

1 pkg. (10 oz.) frozen sweetened raspberries, thawed

1 Tbsp. cornstarch

Crust:   1 cup flour

2 Tbsp. sugar

½ cup cold butter

Filling:   4 pkg. (8 oz. each) cream cheese, softened

1 ½ cups sugar

1 ¼ cups heavy whipping cream

2 tsp. vanilla

2 eggs, lightly beaten

12 oz. white baking chocolate, melted and cooled

In a small saucepan, mix raspberries and cornstarch until blended.  Bring to a boil; cook and stir 1-2 minutes or until thickened.  Then press through a fine-mesh strainer into a bowl; discard seeds.  Cool completely.

Preheat oven to 350 F.   Place a greased 9 inch springform pan (with 3 inch sides) on top of a double thickness of heavy-duty foil (about 18 inch square).  Wrap foil securely around pan.

For crust, in a small bowl, mix flour and sugar.  Cut in butter until crumbly.  Press onto bottom of prepared pan.  Place pan on a baking sheet.  Bake 20-25 minutes or until golden brown.  Cool on a wire rack.  Reduced oven setting 325 F.

For filling, in a large bowl, beat cream cheese and sugar until smooth.  Beat in cream and vanilla.  Add eggs; beat on low speed just until blended.  Stir in cooled chocolate.

Pour half of the mixture over crust.  Spread with half of the raspberry puree.  Top with the remaining batter.  Drop remaining puree by tablespoonfuls over top.  Cut through batter with a knife to create swirls.

Place springform pan in a larger baking pan; add 1 inch of hot water to larger pan.  Bake 1 ¾ to 2 hours or until edge of cheesecake is set and golden.  (Center of cheesecake will jiggle when moved.)   Remove springform pan from water bath.

Cool cheesecake on a wire rack for 10 minutes.  Loosen cheesecake from pan with a knife; remove foil.  Cool 1 hour longer.  Refrigerate overnight.  Remove rim from pan.

(Recipe for Raspberry & White Chocolate Cheesecake was on tasteofhome magazine, Recipe From Families Just Like Yours, April/May 2013)

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Citrus Cheesecake

May 1, 2013 Leave a Comment
Citrus Cheesecake

Citrus Cheesecake

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

Here’s the perfect cheesecake for spring or for a special gathering anytime of year!  The rich, cookie-like crust and creamy filling make the zesty, citrus taste a wonderful surprise.  This dessert takes time to prepare, but one bite will tell you it’s worth it!

Marcy Cella                                                                        L’Anse, Michigan

               

Citrus Cheesecake Recipe

Citrus Cheesecake

½ cup butter, softened

1/3 cup sugar

1 egg yolk

½ tsp. vanilla

1 ¼ cups flour

Filling:   5 packages (8 oz. each) cream cheese, softened

1 ¾ sugar

3 Tbsp. flour

1 ½ tsp. grated lemon peel

1 ½ tsp. grated orange peel

¼ tsp. vanilla

5 eggs, lightly beaten

2 egg yolks. Lightly beaten

¼ cup heavy whipping cream

TOPPING:   1 ½ cups (about 12 oz.) sour cream

3 Tbsp. sugar

1 tsp. vanilla

 

In a large bowl, cream butter and sugar until light and fluffy.  Beat in egg yolk and vanilla.  Combine flour and lemon peel; gradually add to creamed mixture.  Mix until dough forms a ball and pulls away from the sides of the bowl.  Divide dough in half; cover and refrigerate for 1 hour or until easy to handle.

Remove sides of a 9 inch springform pan.  Grease bottom.  Between waxed paper, roll half the dough to fit bottom of pan.  Peel off top paper; invert dough onto bottom of pan.  Remove paper; trim dough to fit pan.

Place on a baking sheet.  Bake at 400 F. for 6-8 minutes or until light browned.  Cool completely on a wire rack.

Attach sides of the pan and grease sides.  Pat remaining dough 1 ½ inch up sides of pan, pressing dough to bottom crust to seal.

For filling, in another large bowl, beat the cream cheese, sugar, flour, peels and vanilla until smooth.  Add eggs and yolks; beat on low speed just until combined.  Stir in cream just until combined.  Pour into crust.  Return pan to baking sheet.

Bake at 400 F. for 10 minutes.  Reduce heat to 325 F.; bake 55-65 minutes or until center is almost set.  Cool on a wire rack for 10 minutes.

Carefully run a knife around edge of pan to loosen; cool 1 hour longer.  Combine topping ingredients; spread over cheesecake.  Refrigerate overnight.          12-14 servings

 

(Recipe for Citrus Cheesecake was on www.tasteofhome.com)

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Tropical Lime Cheesecake with Mango Sauce

April 17, 2013 Leave a Comment
Tropical Lime Cheesecake with Mange Sauce

Tropical Lime Cheesecake with Mango Sauce

A buttery coconut crust is the perfect carrier for a zesty lime-cream cheese filling topped with a tangy mango sauce.  The key to a creamy cheesecake is using room-temperature cream cheese, blending it until completely smooth and baking the cake in a water bath.

Tropical Lime Cheesecake with Mango Sauce Recipe

Tropical Lime Cheesecake with Mango Sauce

Crust:   ¾ cup flour

1/3 cup unsweetened finely shredded coconut

1/3 cup powdered sugar

1/8 tsp. salt

½ cup unsalted butter, chilled, cut up

1 egg yolk

1 tsp. coconut extract

1 tsp. vanilla extract

Filling:   4 (8 oz.) pkg. cream cheese, softened

1 cup sugar

3 eggs

6 Tbsp. lime juice

2 Tbsp. grated lime peel

1 cup sour cream

Sauce:   12 oz. frozen cubed mango, thawed, or 1 ½ cups chopped fresh mango

3 Tbsp. sugar

2 Tbsp. lime juice

1 tsp. dark rum, if desired

Pulse flour, coconut, powdered sugar and salt in food processor until combined and coconut is finely chopped.  Add butter; pulse until mixture resembles coarse cornmeal.  Add all remaining crust ingredients; pulse briefly until mixture is moist and crumbly.  Shape into flat round; cover and refrigerate 10 to 15 minutes.

With lightly floured hands, press dough into bottom of 10 inch springform pan, working from center out.  Prick all over with fork.  Freeze at least 15 minutes or refrigerate overnight.

Meanwhile, heat oven to 375 F.  Bake crust 15 to 20 minutes or until golden brown around edges and pale golden brown in center.  Cool on wire rack.  Reduce oven temperature to 300 F.

Pulse cream cheese and 1 cup sugar in food processor 30 to 60 seconds or until creamy and no lumps remain.  With processor running, add eggs one at a time.  Add lime juice and peel; process until smooth.  Add sour cream; process 5 seconds.

Wrap bottom and sides of springform pan with heavy-duty foil.  Pour filling into springform pan; place in large baking pan.  Place pan in oven; pour about 1 inch hot tap water into baking pan.

Bake at 300 F. for 1 hour to 1 hour 15 minutes or until edges are puffed and top is dry to the touch.  Center should move slightly when pan is tapped but should not ripple as if liquid.  Remove cake from water bath; remove foil.  Cool on wire rack to room temperature.  Refrigerate at least 8 hours or overnight.

Puree mango in food processor until smooth.  With processor running, add all remaining sauce ingredients; process until smooth and well-blended.  Serve cheesecake with sauce.         12 servings

 

(Recipe for Tropical Lime Cheesecake with Mango Sauce was in Cooking Club magazine, April/May 2011)

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Easy Mini Cheesecake

April 16, 2013 Leave a Comment
Easy Mini Cheesecakes

Easy Mini Cheesecakes

Blueberry, oranges, kiwi, pineapple and strawberry are the flavors that bring Spring back to life.  Make these Easy Mini Cheesecakes by using vanilla wafer cookies topped with cheesecake in a muffin tin.

Easy Mini Cheesecake Recipe

Easy Mini Cheesecakes

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

2/3 cup sugar

2 eggs

2 tsp. pure vanilla extract

½ tsp. pure almond extract

12 vanilla wafers

Beat cream cheese and sugar in large bowl with electric mixer on medium speed until light and fluffy.  Add eggs and extracts; beat well.  Place a wafer in bottom of 12 paper lined muffin cups. Spoon batter into each cup, filling each 2/3 full.

Bake in preheated 325 F. oven 22 to 24 minutes or until edges are lightly browned.  Cool in pan on wire rack.

Refrigerate 4 hours or overnight.  Top with desired toppings such as fresh fruit, lemon curd, melted chocolate and confectioners’ sugar.          12 servings

(Recipe for Easy Mini Cheesecakes I found in a magazine.)

 

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Mango Saffron Cheesecake

March 27, 2013 Leave a Comment
Mango Saffron Cheesecake

Mango Saffron Cheesecake

This Mango Saffron Cheesecake is from the Penzeys Spices Catalog.  The store opened up in October, 2012…hope you like the store, it’s located in Carle Place, New York.

Mango Saffron Cheesecake Recipe

Mango Saffron Cheesecake

Crust:    1 ½ cups graham cracker crumbs (about 2 sleeves)

¼ tsp. ground cardamom*

½ cup sugar

6 Tbsp. butter (3/4 stick), melted

Filling:   3 8-oz. pkgs. Cream cheese, room temperature

 1 ¼ cups sugar

2 tsp. pure vanilla extract*

1/8 tsp. Saffron* (20 threads), crumbled into 2 Tbsp.  warm milk to release the color

4 eggs

2 cups canned pureed mango or 1 lb. frozen cubed mango or 2 large fresh,

 pureed in blender or food processor

(* Penzeys spices)

For crust:   Preheat oven to 325 F.  Lightly butter a 9 inch spring form pan and set aside.  In a medium bowl, combine the cracker crumbs, cardamom and sugar.  Add the melted butter stir until evenly moistened.  Press the crumb mixture firmly onto bottom and 1 inch up side of the prepared pan.  Refrigerate for 15 minutes.  Bake until crust is set, about 10 minutes.  Cool the crust completely.  While the crust is cooling prepare the filling.

For filling:   Set water to boil in a kettle for the water bath.  In a mixing bowl, beat the cream cheese on medium until fluffy, scraping down the sides of the bowl.  Gradually add the sugar and beat well.  Add the vanilla and saffron and mix.  Beat in the eggs, one at a time, at medium speed, scraping down the sides of the bowl after each addition.  Beat in the pureed mango.  Wrap the bottom half of the spring form pan in foil (double layer to avoid any leakage).  Pour the filling into the crust.  Place the spring form pan in a roasting pan.  Pour boiling water into the roasting pan to come halfway up the side of the pan.  Bake on the middle rack until just set in center, about 1 ½ hours.  We checked after 90 minutes and added 5.  Remove the pan from water bath; let cool 20 minutes.  Run a sharp knife around the edge; let cool completely.  Cover; chill 4 hours or overnight before serving.

Prep. Time:  30 minutes     Baking time:  90-95 minutes   Serving:  16

(Recipe for Mango Saffron Cheesecake was in the Penzeys Spice Winter 2012 Catalog.)

 

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Pineapple & Cream Cheese Upside Down Cake

March 21, 2013 Leave a Comment
Pineappse & Cream Cheese Upside Down Cake

Pineapple & Cream Cheese Upside Down Cake

I found this recipe for Pineapple & Cream Cheese Upside Down Cake in the coupon section in the Sunday Newspaper.  It’s a simple recipe – so why don’t you give it a try!!

Pineapple & Cream Cheese Upside Down Cake Recipe

 

Pineapple & Cream Cheese Upside Down Cake

¼ cup butter, melted

½ cup packed brown sugar

1 can (20 oz.) DOLE Pineapple Slices, drained

8 maraschino cherries

1 pkg. (9 oz.) yellow cake mix

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

1 pkg. (3.0) Jell-O Lemon gelatin

2 eggs

Preheat oven to 350 F.  Spray 9-inch spring form pan with nonstick cooking spray.

Stir together melted butter and brown sugar in pan.  Place 8 pineapple slices in sugar mixture.  Place cherry in center of each pineapple slice; cut remaining 2 slices of pineapple in half and place decoratively around slice in center on the pan.

Prepare cake mix according to the package directions.  Pour half cake batter evenly over pineapple.  Beat cream cheese, lemon gelatin and eggs in bowl of an electric mixer until smooth.  Spread cream cheese mixture gently over cake mix.  Pour remaining cake mix over cheese cake in pan.

Bake 65 to 75 minutes or until toothpick inserted in center comes out clean.

Cool 5 minutes.  Loosen edges and turn out onto serving platter.       16 servings

(Recipe for Pineapple & Cream Cheese Upside Down Cake was in the coupon section of the Sunday Newspaper.)

 

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Cappuccino Muffins

March 12, 2013 Leave a Comment
Cappuccino Muffins

Cappuccino Muffins

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

These are my favorite muffins to serve with a cup of coffee or a tall glass of cold milk.  Not only are they great for breakfast, they make a tasty dessert or midnight snack.  I get lots of recipe requests whenever I serve them.  The espresso spread is also super on a bagel.

                Janice Schulz                                                                                     Racine, Wisconsin

Cappuccino Muffins Recipe

Cappuccino Muffins

Espresso Spread:   4 oz. cream cheese, cubed

1 Tbsp. sugar

½ tsp. instant coffee granules

½ tsp. vanilla

¼ cup miniature semisweet chocolate chips

Muffins:   2 cups flour

¾ cup sugar

2 ½ tsp.  baking powder

1 tsp. cinnamon

½ tsp. salt

1 cup 2% milk

2 Tbsp. instant coffee

½ cup butter, melted

1 egg

1 tsp. vanilla

¾ cup miniature chocolate chips

In a food processor, combine the spread ingredients; cover and process until well blended.   Transfer to a small bowl; cover and refrigerate until servings.

In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt.  In another bowl, combine milk and coffee until coffee is dissolved.  Add the butter, egg and vanilla.  Stir into dry ingredients just until moistened.  Fold in chocolate chips.

Fill greased or paper-lined muffins cups two-thirds full.  Bake at 357 F. for 17-20 minutes or until a toothpick inserted near the center comes out clean.  Cool for 5 minutes before removing from pans to wire racks.  Serve warm with espresso spread.          14 muffins – ¾ cup spread

(Recipe for Cappuccino Muffins was on www.tasteofhome.com)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Grasshopper Cheesecake Recipe

March 3, 2013 Leave a Comment

Grasshopper Cheesecake

This layered cheesecake captures the flavors of a popular after-dinner drink.  If clear crème de menthe is used for your Grasshopper Cheesecake  or a more intense green color is desired, add a few drops of green food coloring.

 

Grasshopper Cheesecake Recipe

Grasshopper Cheesecake

Crust:   8 ½ oz. chocolate cookie wafers, crushed (1 ¾ cups)

¼ cup margarine or butter, melted

Filling:   4 eggs

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

1 cup sugar

2 cups dairy sour cream

3 oz. (3 squares) semi-chocolate, melted

¼ cup crème de cocoa

¼ cup green crème de menthe

Topping:   3 oz. (3 squares) semi-sweet chocolate, melted

½ cup dairy sour cream

Preheat oven to 325 F.  In medium bowl, combine crust ingredients; press in bottom and 2 inches up sides of 10 inch springform pan.

In large bowl, beat eggs.  Add cream cheese and sugar; beat until smooth.  Add 2 cups sour cream; blend well.  Divide mixture in half.  Stir 3 oz. melted chocolate and crème de cocoa into one half of mixture; pour into prepared crust.  Stir crème de menthe into remaining mixture.  Carefully spoon over chocolate mixture.

Bake at 325F. for 65 to 80 minutes or until center is set.  (To minimize cracking, place shallow pan half full of hot water on lower oven rack during baking.)  Cool.

In small bowl, combine 3 oz. melted chocolate and ½ cup of sour cream.  Spread over top of cooled cheesecake.  Make spiral design with frosting comb or a fork, if desired.  Refrigerate several hours or overnight.  Before serving, carefully remove sides of pan.        16 servings

 

(Recipe for Grasshopper Cheesecake was in the Pillsbury Classic Cookbook, Show Off Desserts Sensational and Simple To Make, 1987)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

 

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