Graham Streusel Coffee Cake

March 22, 2015 Leave a Comment
Graham Streusel Coffee Cake

Graham Streusel Coffee Cake

 

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

www.tasteofhome.com

 

Quick and easy to make, I use this sweet coffee cake recipe often.

           Blanche Whytsell                                                                            Arnoldsburg, Wyoming

 

Graham Streusel Coffee Cake Recipe

 

Graham Streusel Coffee Cake

1 ½ cups graham cracker crumbs

¾ cup packed brown sugar

¾ cup chopped pecan

1 ½ tsp. cinnamon

2/3 cup butter, melted

1 package yellow cake mix (regular size)

½ cup confectioners’ sugar

1 Tbsp. milk

 

In a small bowl, combine the cracker crumbs, brown sugar, pecan and cinnamon.  Stir in butter; set aside.  Prepare cake mix according to package directions.

Pour half of the batter into a greased 13 x 9 inch baking pan.  Sprinkle with half of the graham cracker mixture.  Carefully spoon the remaining batter on top.  Sprinkle with the remaining graham cracker mixture.

Bake at 350 F. for 40 – 45 minutes or until a toothpick inserted near the center comes out clean.  Cool on a wire rack.  Combine confectioners’ sugar and milk; drizzle over the coffee cake.      12-16 servings

 

(Recipe for Graham Streusel Coffee Cake was in www.tasteofhome.com, 2015)

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Almond-Topped Pumpkin Cheesecake

December 26, 2013 Leave a Comment
Almond-Topped Pumpkin Cheesecake

Almond-Topped Pumpkin Cheesecake

 

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

 

“You really must try this luscious cheesecake that my family requests for every holiday dinner.”  “I won a blue ribbon when I entered it at the state fair a few years ago.”

        Carmel Mooney                                                                               Dobbins, California

 

Almond-Topped Pumpkin Cheesecake Recipe

Almond-Topped Pumpkin Cheesecake

1 ½ cups graham cracker crumbs

1/3 cup finely chopped almonds

1 Tbsp. pumpkin pie spice

¼ cup butter, melted

Filling:  3 packages (8 oz. each) Philadelphia Cream Cheese, softened

¾ cup sugar

1 cup canned pumpkin

¼ cup eggnog

3 Tbsp. flour

2 Tbsp. maple syrup

½ tsp. each ground ginger, cinnamon and nutmeg

3 eggs, lightly beaten

Topping   1 cup (8 oz.) sour cream

3 Tbsp. sugar

¼ tsp. vanilla

¼ cup sliced almonds

Place a greased 9 inch springform pan on a double thickness of heavy-duty foil (about 18 inch square).  Securely wrap foil around pan.

In a small bowl, combine the cracker crumbs, almonds, sugar and pumpkin pie spice; stir in butter.  Press onto the bottom of prepared pan.  Place on a baking sheet.  Bake at 325 for 10 minutes.  Cool on a wire rack.

In a large bowl, beat the cream cheese and sugar until smooth.  Beat in the pumpkin, eggnog, flour, syrup and spices.  Add eggs; beat on low speed just until combined.  Pour over crust.

Place springform pan in a large baking pan; add 1 inch of hot water to larger pan.  Bake at 325 F. for 55-60 minutes or until center is almost set.  Let stand for 5 minutes.

Combine the sour cream, sugar and vanilla; spread over top of cheesecake.  Sprinkle with almonds.  Bake 15-18 minutes longer or until almonds are toasted.

Remove springform pan from water bath.  Cool on a wire rack for 10 minutes longer.  Carefully run a knife around edge of pan to loosen; cool 1 hour.  Refrigerate overnight.  Remover sides of pan.

12 servings

(Recipe for Almond-Topped Pumpkin Cheesecake was on www.tasteofhome.com, 2013)

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Butterscotch Bliss Layered Dessert

October 4, 2013 Leave a Comment
Butterscotch Bliss Layered Dessert

Butterscotch Bliss Layered Dessert

 

Four easy layers come together for a fantastic treat that’s perfect for cooling down summer nights.  Take this to a gathering, and we bet you’ll bring home an empty dish!  (This recipe is Diabetic Friendly!)

        Janice Vemon                                                    Las Cruces, New Mexico

 

Butterscotch Bliss Layered Dessert Recipe

Butterscotch Bliss Layered Dessert

1 ½ cups graham cracker crumbs

Sugar substitute equivalent to ½ cup sugar, divided

6 Tbsp. butter, melted

2 packages (8 oz. each) reduced-fat cream cheese

3 cups cold fat-free milk, divided

2 packages (1 oz. each) sugar-free instant butterscotch pudding mix

1 carton (8 oz.) frozen reduced-fat whipped topping, thawed

½ tsp. rum extract

In a small bowl, combine the cracker crumbs, ¼ cup sugar substitute and butter.  Press into a 13×9 inch dish coated with cooking spray.

In a small bowl, beat the cream cheese, ¼ cup milk and remaining sugar substitute until smooth.  Spread over crust.

In another bowl, whisk remaining milk with the pudding mix for 2 minutes.  Let stand for 2 minutes or until soft-set.  Gently spread over cream cheese layer.  Combine whipping topping and extract; spread over the top.  Refrigerate for at least 4 hours.             24 servings

 

(Recipe for Butterscotch Bliss Layered Dessert came from 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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Fruit Jewel Cheesecake Recipe

January 12, 2013 Leave a Comment
Fruit Jewel Cheesecake

Fruit Jewel Cheesecake

This creamy rich cheesecake crowned with glazed fruit makes a spectacular dessert.  Why don’t you try this Fruit  Jewel Cheesecake that is made with fresh blueberries, kiwi, strawberries and pineapples then topped with a Citrus Glaze?

Fruit Jewel Cheesecake Recipe

Fruit Jewel Cheesecake

 Crust:   1 ½ cups graham cracker crumbs

¼ cupmargarine or butter, melted

Filling:   3 (8 oz.) package cream cheese, softened

1 cup sugar

4 eggs

1 ½ cups dairy sour cream

2 tsp. grated lemon peel

Topping:   1 pint strawberries, sliced

2 cups fresh or canned pineapple chunks, well drained

1 cup blueberries

1 cup kiwi

Citrus Glaze

Preheat oven to 350 F.  In medium bowl, combine crust ingredients; press in bottom of 10 inch springform pan.

In large bowl, combine cream cheese and sugar; beat until light and fluffy.  Add eggs one at a time, beating well after each addition.  Add sour cream and lemon peel; blend well.  Pour into prepared crust.

Bake at 350 F. for 50 to 60 minutes or until center is set.  (To minimize cracking, place shallow pan half full of hot water on lower oven rack during baking).  Cool.  Refrigerate for several hours or overnight.  Shortly before serving, carefully remove sides of pan; arrange fruit over cheesecake.  Spoon or brush Citrus Glaze over fruit.        16 servings

Citrus Glaze

1 Tbsp. sugar

2 tsp. cornstarch

½ cup orange juice

¼ cup water

1 Tbsp. lemon juice

¼ tsp. fresh grated lemon peel

In small saucepan, combine sugar and cornstarch.  Gradually add orange juice and water.  Bring to a boil over medium heat, stirring constantly.  Stir in lemon juice and lemon peel.  Cool.       ¾ cup

(Recipe for the Fruit Jewel Cheesecake was in 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.

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

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Chocolate Orange Cheesecake Recipe

September 21, 2012 Leave a Comment

Chocolate Orange Cheesecake

Everyone loves cheesecake!  Why don’t you try to make this Chocolate Orange Cheesecake…it’s to dye for! The cheesecake has a hint of orange flavor, and then it has chocolate orange hearts on the top that is baked into the cheesecake.

Chocolate Orange Cheesecake Recipe

Chocolate Orange Cheesecake

¾ cup graham cracker crumbs

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

1 1/3 cups sugar

4 eggs

2 Tbsp. orange flavored liqueur or orange juice

1 tsp. grated orange peel

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

Preheat oven to 325 F.  Lightly grease bottom and sides of 9 inch springform pan.  Sprinkle graham crackers crumbs over bottom and sides of pan.  In large bowl, beat cream cheese until light and fluffy.  Gradually add sugar; beat well.  Add eggs, one at a time, beating well after each addition.  Add liqueur and orange peel; beat 2 minutes at medium speed, scraping sides of bowl occasionally.

In small bowl, reserve 1 ½ cups of batter.  Pour remaining batter into crumb-lined pan.  Slowly blend melted chocolate into reserved batter.  Drop spoonful’s of chocolate batter onto batter in pan.  Using a table knife, swirl chocolate batter through light batter to marble.

Bake at 325 F. for hour or until set.  To minimize cracking, place shallow pan half full of water on lower oven rack during baking.  Cool in pan.  Refrigerate several or overnight.  Before serving, carefully remove side of pan.      Makes 16 servings

Tip:  To form heart design in top of cheesecake, spoon chocolate batter by teaspoonful’s onto batter in pan, forming 9 drops around outside and 5 drops in center; continue to spoon batter onto drops using all of chocolate batter.  Starting in center of 1 outer drop, run knife through centers of outer drops’ run knife through center on inner drops, forming 2 separate rings of connected hearts.

 

(Recipe for the Chocolate Orange Cheesecake was in Pillsbury Classic Cookbook; Chocolate Lovers IV, Anytime Treats, Brownies Galore, Irresistible Desserts; February 1990, page 56)

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 on the RECIPE.

Hope you enjoyed making the Chocolate Orange 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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Amaretto Mousse Cheesecake Recipe

June 9, 2012 Leave a Comment

Amaretto Mousse Cheesecake

Back in 1987 I made this Amaretto Mousse Cheesecake for a friend’s birthday.  She LOVED it so much, that I was making it for her 3 more times until summer was over.  I didn’t mind…because it wasn’t going in the oven.

Amaretto Mousse Cheesecake Recipe

Amaretto Mousse Cheesecake

2 cups graham cracker crumbs

½ cup margarine, melted

1 envelope KNOX unflavored gelatin

½ cup cold water

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

1 ¼ cups sugar

1 can (5oz.) EVAPORATED MILK (not condensed)

1 tsp. lemon juice

1/3 cup Amaretto liqueur (I put a little more in)

1 tsp. vanilla

¾ cup heavy cream, whipped

Combine graham cracker crumbs with butter.  Press onto bottom and up half way on the sides of a 9 inch springform pan; then chill.

In a small pot sprinkle gelatin over cold water; let stand 1 minute.  Stir over low heat till completely dissolved, about 3 minutes; set aside.  In large bowl beat cream cheese with sugar until fluffy; about 2 minutes.  Gradually add EVAPORATED milk and lemon juice, beat until mixture is very fluffy, about 2 minutes.  Gradually beat in gelatin mixture, liqueur and vanilla until blended.  Fold in whipped cream.  Pour into crust, chill 8 hours or overnight.

Omit amaretto, increase water to ¾ cup, and add ½ tsp. almond extract with vanilla.

(Recipe for Amaretto Mousse Cheesecake came with the bottle of Amaretto)

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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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