Cheesecake (8) Collection
double layer pumpkin cheesecake 
rich pumpkin cheesecake 
chocolate chip pumpkin cheesecake 
raspberry ribbon cheesecake 
tiramisu cheesecake 
white chocolate almond cheesecake 
white chocolate cheesecake 
white chocolate macadamia nut cheesecake 
 
 
 
double layer pumpkin cheesecake 
 
2 package  (8 oz. each) cream cheese, softened
1/2 cup  sugar
1/2 tsp  vanilla
2   eggs
1/2 cup  canned pumpkin
1/2 tsp  ground cinnamon
dash  each ground cloves and nutmeg
1   keebler ready crust graham cracker pie crust (6 oz. or 9 in.)
 
mix cream cheese, sugar and vanilla with electric mixer on medium speed 
until well blended, add eggs; mix until blended. in separate bowl, mix 
pumpkin and spices. stir 1 cup of the cream cheese batter into pumpkin 
mixture. pour remaining cream cheese batter into crust. top with pumpkin 
batter. bake at 350 f for 40 minutes or until center is almost set. cool. 
refrigerate 3 hours or overnight. garnish, if desired. makes 8 servings 
 
 
rich pumpkin cheesecake 
 
  crust
1 package  duncan hines moist deluxe spice cake mix
1/2 cup  butter or margarine, melted
  filling
3   packages (8 ounces each) cream cheese, softened
1 can  (14 ounces) sweetened condensed milk
1 can  (16 ounces) solid pack pumpkin
4   eggs
1 Tbsp  pumpkin pie spice
  topping
1 package  (2 1/2 ounces) sliced almonds
2 cup  whipping cream, chilled
1/4 cup  sugar
 
preheat oven to 375'f. for crust, combine cake mix and melted butter in 
large bowl; press into bottom of ungreased 10-inch springform pan. for 
filling, combine cream cheese and sweetened condensed milk in large bowl. 
beat with electric mixer at high speed for 2 minutes. add pumpkin, eggs 
and pumpkin pie spice. beat at high speed 1 minute. pour over prepared 
crust in pan. bake at 375'f for 65 to 70 minutes or until set. cool 
completely on rack. refrigerate 2 hours. loosen cake from sides of pan; 
remove sides of pan. for topping, preheat oven to 300'f. toast almonds on 
baking sheet at 300'f 4 to 5 minutes or until fragrant and light golden 
brown. cool completely. beat cream in medium bowl until soft peaks form. 
gradually add sugar; beat until stiff peaks form. spread over top of 
chilled cake. garnish with toasted almonds. refrigerate until ready to 
serve. tip: to prepare in a 13x9 inch pan, bake at 350'f for 35 minutes or 
until set. 
 
 
chocolate chip pumpkin cheesecake 
 
1 cup  vanilla wafer crumbs (about 30 wafers)
1/4 cup  cocoa
1/4 cup  powdered sugar
1/4 cup  (1/2 stick) butter or margarine, melted
3   packages (8 oz. each) cream cheese, softened
1 cup  granulated sugar
3 Tbsp  flour
1 tsp  ground pumpkin pie spice
1 cup  canned pumpkin
4   eggs
1-1/2 cup  mini chocolate chips
  semisweet chocolate leaves (optional)
 
heat oven to 350'f. in medium bowl, combine crumbs, cocoa and powdered 
sugar; stir in butter. press mixture onto bottom and 1/2 inch up side of 
9-inch springform pan. bake 8 minutes; cool slightly. increase oven 
temperature to 400 f. in large mixer bowl, beat cream cheese, granulated 
sugar; flour and pumpkin pie spice until well blended. add pumpkin and 
eggs; beat until well blended. stir in small chocolate chips; pour into 
prepared crust. bake 10 minutes. reduce oven temperature to 250 f; 
continue baking 50 minutes. remove from oven to cooling rack; loosen cake 
from rim of pan. cool completely; remove rim. refrigerate. garnish with 
chocolate leaves, if desired. cover; refrigerate leftovers. 10 to 12 
servings. 
 
raspberry ribbon cheesecake 
 
2 cup  chocolate wafer crumbs
1/3 cup  butter or margarine, melted
3 Tbsp  sugar
  raspberry sauce:
2-1/2 cup  fresh or frozen
  unsweetened raspberries, thawed
2/3 cup  sugar
2 Tbsp  cornstarch
2 tsp  lemon juice
  fillingtopping
3   packages (8 ounces each)
  cream cheese, softened
1/2 cup  sugar
2 Tbsp  all-purpose flour
1 tsp  vanilla extract
2   egg whites
1 cup  whipping cream
2 to 3 Tbsp  orange juice
1-1/2 cup  fresh or frozen
  unsweetened raspberries, thawed
 
combine the first three ingredients; press into bottom and 1-1/2 in. up 
sides of a greased 9-in. springform pan. chill 1 hour or until firm. puree 
raspberries in a blender or food processor. press through a sieve; discard 
seeds. add water if necessary to measure 1 cup. in a saucepan, combine 
sugar and cornstarch. stir in raspberry juice; bring to a boil. boil 2 
minutes, stirring constantly. remove from heat; stir in lemon juice and 
set aside. in a mixing bowl, beat cream cheese, sugar, flour and vanilla 
until fluffy. add egg whites; beat on low just until blended. stir in 
cream. pour half into crust. top with 3/4 cup raspberry sauce (cover and 
refrigerate remaining sauce). carefully spoon remaining filling over 
sauce. bake at 375 degrees f for 35-40 minutes or until center is nearly 
set. remove from oven; immediately run a knife around pan to loosen crust. 
cool on wire rack 1 hour. refrigerate overnight. add orange juice to 
chilled raspberry sauce; gently fold in raspberries. spoon over 
cheesecake. yield: 12-16 servings. 
 
 
tiramisu cheesecake 
 
2 package  (8 oz. each) cream cheese, softened
1/2 cup  sugar
1/2 tsp  vanilla
2   eggs
2 Tbsp  brandy
12   ladyfingers, split
1/2 cup  strong black coffee
1 cup  thawed whipped topping
1   square baker's semi-sweet chocolate, shaved
 
mix cream cheese, sugar and vanilla with electric mixer on medium speed 
until well blended. add eggs; mix until blended. stir in brandy. arrange 
ladyfingers on bottom and sides of 9-inch pie plate; drizzle with coffee. 
pour cream cheese mixture into prepared pie plate. bake at 350 f for 40 
minutes or until center is almost set. cool. refrigerate 3 hours or 
overnight. top with whipped topping and shaved chocolate just before 
serving. garnish, if desired. makes 8 servings 
 
 
white chocolate almond cheesecake 
 
2 package  (8 oz. each) cream cheese, softened
1/2 cup  sugar
1/2 tsp  vanilla
2   eggs
1 package  (6 oz.) white chocolate baking squares, chopped, divided
1   keebler ready crust graham cracker pie crust (6 oz. or 9 in.)
1/2 cup  chopped almonds
 
mix cream cheese, sugar and vanilla with electric mixer on medium speed 
until well blended. add eggs; mix until blended. stir in 1/2 cup of the 
white chocolate. pour into crust. sprinkle with almonds and remaining 
white chocolate. bake at 350 f for 40 minutes or until center is almost 
set. cool. refrigerate 3 hours or overnight. garnish, if desired. makes 8 
servings 
 
 
 
white chocolate cheesecake 
 
1/2 cup  (1 stick) butter or margarine
3/4 cup  sugar, divided
1-1/2 tsp  vanilla, divided
1 cup  flour
4 package  (8 oz. each) cream cheese, softened
4   eggs
2 package  (6 oz. each) white chocolate baking squares, melted, slightly
  cooled
 
mix butter, 1/4 cup of the sugar and 1/2 tsp. of the vanilla with electric 
mixer on medium speed until light and fluffy. gradually add flour, mixing 
on low speed until blended. press onto bottom of 9-inch springform pan; 
prick with fork. bake at 325 f for 25 minutes or until edges are light 
golden brown. mix cream cheese, remaining 1/2 cup sugar and 1 tsp. vanilla 
with electric mixer on medium speed until well blended. add eggs, 1 at a 
time, mixing on low speed after each addition lust until blended. blend in 
melted chocolate. pour over crust. bake at 325 f for 55 minutes to 1 hour 
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. garnish, if desired, with chocolate shavings. makes 12 
servings. 
 
white chocolate macadamia nut cheesecake: stir 1 jar (3 1/2 oz.) macadamia 
nuts, chopped (about 3/4 cup), into batter. 
 
 
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http://www.caymandesigns.com 
 
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(ID: 13008) Mirror: rec.food.recipes: Tue, Apr 29, 2003


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