Ultimate Cheesecakes

Ultimate Cheesecakes
VJJE Publishing Co.

Table of Contents
Introduction.........................................................................................................................................................1
7−Up Lemon Cheesecake with Strawberry Glaze .........................................................................................2
Almond and Raspberry Cheesecake ...............................................................................................................3
Almond Joy Cheesecake ...................................................................................................................................4
Almond Roca Cheesecake ................................................................................................................................5
Aloha Banana Cheesecake ...............................................................................................................................6
Aloha Cheesecake..............................................................................................................................................7
Amaretto Cheesecake .......................................................................................................................................8
Amaretto Cheesecake with Raspberry Sauce.................................................................................................9
Amaretto Macaroon Cheesecake ...................................................................................................................10
Amaretto Peach Cheesecake ..........................................................................................................................11
Amaretto−Irish Cream Cheesecake ..............................................................................................................12
Anne's Pumpkin Walnut Cheesecake ...........................................................................................................13
Apple Normandy Cheesecake ........................................................................................................................14
Apple Pie Cheesecake in a Ginger Crust ......................................................................................................15
Applesauce Cheesecake ..................................................................................................................................16
Apricot Cheesecake .........................................................................................................................................17
Autumn Cheesecake........................................................................................................................................18
Avocado Cheesecake .......................................................................................................................................19
Bailey's Irish Cream Cheesecake ..................................................................................................................20
Baklava Cheesecake ........................................................................................................................................21
Banana Cream Cheesecake ............................................................................................................................23
Banana Nut Cheesecake .................................................................................................................................24
Banana Pudding Cheesecake .........................................................................................................................25
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Banana Split Cheesecake ................................................................................................................................26
Banana−Peanut Cheesecake ..........................................................................................................................27
Bananas Foster Cheesecake ...........................................................................................................................28
Black Bottom Raspberry Cheesecake ...........................................................................................................29
Black Forest Cheesecake ................................................................................................................................30
Black Forest Chocolate Cheesecake ..............................................................................................................31
Blender Avocado Cheesecake ........................................................................................................................32
Blender Cheesecake ........................................................................................................................................33
Blood Orange Cheesecake ..............................................................................................................................34
Blue Cheesecake ..............................................................................................................................................36
Blue Hawaiian Cheesecake.............................................................................................................................37
Blueberries and Cream Cheesecake ..............................................................................................................38
Boston Cream Cheesecake .............................................................................................................................39
Brandied Peach Cheesecake...........................................................................................................................40
Brandied Pumpkin Cheesecake .....................................................................................................................41
Brown Sugar Cheesecake with Bourbon Butterscotch Sauce.....................................................................42
Brownie Bottom Cheesecake ..........................................................................................................................44
Brownie Cheesecake .......................................................................................................................................45
Brownie Peanut Butter Cheesecake ..............................................................................................................46
Butter Pecan Cheesecake ...............................................................................................................................48
Butter Tart Cheesecake ..................................................................................................................................49
Butterfinger Cheesecake ................................................................................................................................50
Buttermilk Cheesecake ...................................................................................................................................51
Butterscotch Almond Cheesecake .................................................................................................................52
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Butterscotch Cheesecake ................................................................................................................................54
Butterscotch Orange Cheesecake ..................................................................................................................55
Cafe Mexicana Cheesecake ............................................................................................................................56
Cake Mix Cheesecake .....................................................................................................................................57
Calorie Counter's Cheesecake .......................................................................................................................58
Candied Orange and White Chocolate Cheesecake ....................................................................................59
Candy Cane Cheesecake.................................................................................................................................61
Cappuccino Cheesecake .................................................................................................................................62
Cappuccino−Kissed Cheesecake ....................................................................................................................63
Caramel Apple Cheesecake ............................................................................................................................64
Caramel Brownie Cheesecake .......................................................................................................................65
Caramel Cheesecake .......................................................................................................................................66
Caramel Fudge Cheesecake ...........................................................................................................................67
Caramel Pecan Layered Cheesecake ............................................................................................................68
Carrot and Raisin Cheesecake .......................................................................................................................69
Carrot Cake Cheesecake ................................................................................................................................70
Carrot Cheesecake ..........................................................................................................................................72
Cheesecake .......................................................................................................................................................73
Cheesecake Elegante .......................................................................................................................................74
Cheesecake Supreme with Blackberry Sauce...............................................................................................75
Cheesecake with Apricot Sauce .....................................................................................................................76
Cheesecake with Strawberry Glaze ...............................................................................................................77
Cherry Cheesecake .........................................................................................................................................78
Cherry Cheesecake Miniatures .....................................................................................................................79
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Cherry Chocolate Cheesecake .......................................................................................................................80
Cherry Cream Cheese Cake ..........................................................................................................................81
Cherry Fudge Brownie Cheesecake ..............................................................................................................82
Cherry Swirled Cheesecake ...........................................................................................................................83
Cherry Topped Cheesecake ...........................................................................................................................84
Chimpanzee Cheesecake ................................................................................................................................85
Choco Colada Cheesecake ..............................................................................................................................86
Chocolate Amaretto Cheesecake ...................................................................................................................87
Chocolate Amaretto Tofu Cheesecake ..........................................................................................................88
Chocolate Cappuccino Cheesecake ...............................................................................................................89
Chocolate Caramel Pecan Cheesecake..........................................................................................................90
Chocolate Cheesecake with Raspberry Sauce ..............................................................................................91
Chocolate Cherry Cheesecake .......................................................................................................................92
Chocolate Chip Cheesecake ...........................................................................................................................93
Chocolate Chip Cookie Dough Cheesecake ..................................................................................................94
Chocolate Cookie Cheesecake ........................................................................................................................95
Chocolate Covered White Chocolate Cheesecake ........................................................................................96
Chocolate Cranberry Cheesecake .................................................................................................................97
Chocolate Creme Brulée Cheesecake ............................................................................................................99
Chocolate Flavored Liqueur Chocolate Cheesecake .................................................................................100
Chocolate Frangelico Cheesecake ...............................................................................................................101
Chocolate Irish Cream Cheesecake .............................................................................................................102
Chocolate Julep Cheesecake ........................................................................................................................103
Chocolate Lace Cheesecake .........................................................................................................................104
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Chocolate Mallow Cheesecake .....................................................................................................................105
Chocolate Malt Cheesecake .........................................................................................................................106
Chocolate Mint Cheesecake .........................................................................................................................107
Chocolate Mint Meringue Cheesecake........................................................................................................108
Chocolate Mousse Cheesecake .....................................................................................................................109
Chocolate Praline Cheesecake .....................................................................................................................110
Chocolate Raspberry Cheesecake ...............................................................................................................111
Chocolate Raspberry Cheesecake with Oreos ............................................................................................112
Chocolate Raspberry Truffle Cheesecake ..................................................................................................113
Chocolate Ricotta Cheesecake .....................................................................................................................114
Chocolate Ripple Cheesecake ......................................................................................................................115
Chocolate Turtle Cheesecake .......................................................................................................................116
Chocolate Velvet Cheesecake .......................................................................................................................117
Chocolate Wrapped Banana Cheesecake ...................................................................................................118
Chocolate, Almond and Raspberry Cheesecake ........................................................................................120
Chocolate−Covered Ginger Cheesecake .....................................................................................................121
Chocolate−Raspberry Crusted Cheesecake ...............................................................................................122
Chokahlua Cheesecake .................................................................................................................................123
Cinderella Cheesecake ..................................................................................................................................124
Cinnamon Sparkled Cheesecake .................................................................................................................126
Cocoa−Nut Meringue Cheesecake ...............................................................................................................127
Coconut Chocolate Cheesecake ...................................................................................................................128
Coconut Cream Cheesecake.........................................................................................................................129
Coconut Macaroon Cheesecake ...................................................................................................................130
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Coconut−Pineapple Cheesecake ..................................................................................................................131
Coffee Brandy Cheesecake ...........................................................................................................................132
Coffee Cheesecake .........................................................................................................................................133
Cookies and Cream Cheesecake ..................................................................................................................134
Cranberry Ribbon Cheesecake ....................................................................................................................135
Creamsicle Cheesecake .................................................................................................................................137
Creamy Fruit 'n' Nut Cheesecake ...............................................................................................................138
Creme Brulée Cheesecake ............................................................................................................................139
Crunchy Pear Cheesecake ............................................................................................................................140
Czechoslovakian Cheesecake .......................................................................................................................141
Daiquiri Cheesecake .....................................................................................................................................142
Deep−Fried Cheesecake................................................................................................................................143
Deep−Fried Dessert Cheesecake ..................................................................................................................144
Deli Cheesecake .............................................................................................................................................145
Devil's Tooth Cheesecake .............................................................................................................................146
Easy Key Lime Cheesecake ..........................................................................................................................147
Easy Mocha Cheesecake ...............................................................................................................................148
Easy Pineapple Cheesecake ..........................................................................................................................149
Emeril's Key Lime Cheesecake....................................................................................................................150
English Toffee Cheesecake ...........................................................................................................................151
Everyday Cheesecake ...................................................................................................................................152
Fluffy Cheesecake .........................................................................................................................................153
Fourth of July Cheesecake ...........................................................................................................................154
Frangelico Cheesecake..................................................................................................................................155
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Frango Mint Cheesecake ..............................................................................................................................156
Fresh Peach Cheesecake ...............................................................................................................................157
Fried Cheesecake with Praline Sauce .........................................................................................................158
Frozen Blueberry Ripple Cheesecake .........................................................................................................159
Frozen Cheesecake ........................................................................................................................................160
Frozen Mocha Cheesecake ...........................................................................................................................161
Fruit Filled Cheesecake ................................................................................................................................162
Fudge Truffle Cheesecake ............................................................................................................................163
Fuzzy Navel Cheesecake ...............................................................................................................................164
German Chocolate Cheesecake ...................................................................................................................165
German Kasekuchen ....................................................................................................................................166
Ghiradelli Chocolate−Almond Layered Cheesecake .................................................................................167
Gingerbread Cheesecake ..............................................................................................................................168
Gooey Butter Cheesecake .............................................................................................................................169
Granny Apple Cheesecake ...........................................................................................................................170
Grasshopper Cheesecake..............................................................................................................................171
Great Canadian White Chocolate Cheesecake...........................................................................................172
Guava Rum Cheesecake ...............................................................................................................................173
Haystack Boulder Mountain Chevre Cheesecake ......................................................................................174
Hazelnut Praline Cheesecake .......................................................................................................................175
Heath Bar Cheesecake ..................................................................................................................................176
Heavenly Chocolate Cheesecake ..................................................................................................................177
Honey Crunch Cheesecake...........................................................................................................................178
Impossible Cheesecake .................................................................................................................................179
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Irish Cream Cheesecake ...............................................................................................................................180
Italian Cheesecake ........................................................................................................................................181
Jack Daniel's Upside Down Double Chocolate Cheesecake ......................................................................182
John Clancy's Cheesecake ............................................................................................................................183
Junior Mint Cheesecake ...............................................................................................................................184
Kahlua and Caramilk Cheesecake ..............................................................................................................185
Kahlua® Cheesecake ....................................................................................................................................186
Kahlúa Fudge Cheesecake ...........................................................................................................................187
Key Lime Cheesecake ...................................................................................................................................188
Lemon Cheesecake ........................................................................................................................................189
Lemon Refrigerator Cheesecake .................................................................................................................190
Lemon Swirl Cheesecake ..............................................................................................................................191
Lemonade Cheesecake ..................................................................................................................................192
Lime Cheesecake ...........................................................................................................................................193
Lindy's New York Cheesecake ....................................................................................................................194
Luscious Lemon Cheesecake ........................................................................................................................195
Mandarin Orange Cheesecake.....................................................................................................................196
Mango Cheesecake ........................................................................................................................................198
Maple Cheesecake .........................................................................................................................................199
Marble Cheesecake .......................................................................................................................................200
Margarita Cheesecake ..................................................................................................................................201
Marx Brothers Cheesecake ..........................................................................................................................202
Marzipan Cheesecake ...................................................................................................................................203
Marzipan Cheesecake with Raspberry Sauce ............................................................................................204
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Mascarpone Cheesecake in Mexican Chocolate Crust ..............................................................................205
Maxim's of New York Cheesecake ..............................................................................................................206
Mexican Chocolate Cheesecake ...................................................................................................................207
Midori Cheesecake ........................................................................................................................................208
Milnot Cheesecake ........................................................................................................................................209
Mini Cheddar Cheesecakes ..........................................................................................................................210
Mini Chocolate Cheesecakes ........................................................................................................................211
Mini Raspberry Cheesecakes .......................................................................................................................212
Miniature Cheesecakes .................................................................................................................................213
Miniature Oreo Cheesecakes .......................................................................................................................214
Mint Julep Cheesecake .................................................................................................................................215
Miracle Cheesecake ......................................................................................................................................216
Mouthwatering Strawberry or Raspberry Cheesecake ............................................................................217
Neapolitan Cheesecake .................................................................................................................................218
New Orleans Praline Cheesecake ................................................................................................................219
New York Cheesecake ..................................................................................................................................220
No Bake Apricot Cheesecake .......................................................................................................................221
No Bake Chocolate Mint Cheesecake ..........................................................................................................222
No Bake Egg Nog Cheesecake ......................................................................................................................223
No Bake Lime Cheesecake ...........................................................................................................................224
Orange Blossom Cheesecake ........................................................................................................................225
Orange Cheesecake .......................................................................................................................................226
Orange Chocolate Cheesecake .....................................................................................................................227
Orange Chocolate Chip Cheesecake ...........................................................................................................228
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Orange Poppyseed Cheesecake with Lemon Glaze ...................................................................................229
Orange Upside−Down Cheesecake ..............................................................................................................230
Orange Whip Cheesecake ............................................................................................................................231
Oreo Double Chocolate Cheesecake ............................................................................................................232
Pampered Chef Fresh Strawberry Cheesecake .........................................................................................233
Pampered Chef Strawberry Cheesecake ....................................................................................................234
Passover Cheesecake .....................................................................................................................................235
Peaches and Cream Cheese Cake ................................................................................................................236
Peanut Butter and Jelly Cheesecake ...........................................................................................................237
Peanut Butter Cheesecake ............................................................................................................................238
Peanut Butter Cup Cheesecake ...................................................................................................................239
Pecan Praline Cheesecake ............................................................................................................................240
Peppermint Cheesecake................................................................................................................................241
Philadelphia 3−Step White Chocolate Cheesecake ....................................................................................242
Philly® 50th Anniversary Double Chocolate Layer Cheesecake .............................................................243
Philly® New York Cheesecake ....................................................................................................................244
Piña Colada Cheesecake ...............................................................................................................................245
Piña Colada Miniature Cheesecakes ...........................................................................................................246
Pineapple Apricot Refrigerator Cheesecake ..............................................................................................247
Pineapple Cheesecake ...................................................................................................................................248
Pineapple Pumpkin Cheesecake ..................................................................................................................249
Pirates' House Cheesecake ...........................................................................................................................250
Pistachio Brittle Cheesecake ........................................................................................................................251
Pomegranate Cheesecake .............................................................................................................................253
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Praline Cheesecake .......................................................................................................................................254
Praline Pumpkin Cheesecake.......................................................................................................................255
Prickly Pear Cheesecake ..............................................................................................................................256
Pumpkin Cheesecake ....................................................................................................................................257
Pumpkin Cheesecake with Bourbon Sour Cream .....................................................................................258
Pumpkin Cranberry−Amaretto Cheesecake ..............................................................................................259
Pumpkin Frangelico Cheesecake .................................................................................................................260
Pumpkin Rum Cheesecake...........................................................................................................................261
Pumpkin Toffee Cheesecake ........................................................................................................................262
Raspberries and Cream Cheesecake ...........................................................................................................263
Raspberry and Grand Marnier Cheesecake ..............................................................................................264
Raspberry Cheesecake..................................................................................................................................265
Raspberry Coconut Trifle Cheesecake .......................................................................................................266
Raspberry Ladyfinger Cheesecake .............................................................................................................267
Raspberry Swirl Cheesecakes ......................................................................................................................268
Raspberry Trifle Cheesecake in a Macaroon Crust ..................................................................................269
Red, White and Blue Cheesecake with Chocolate Cookie Crust ..............................................................270
Reese's Peanut Butter Cups Cheesecake ....................................................................................................271
Richer Than Sin White Chocolate Cheesecake ..........................................................................................272
Rocky Road Cheesecake ...............................................................................................................................274
Rum Raisin Cheesecake ...............................................................................................................................275
Sara Lee Original Cream Cheesecake ........................................................................................................276
Snickers Bar Cheesecake ..............................................................................................................................277
Snickers Cheesecake .....................................................................................................................................278
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Sour Cream Lemon Cheesecake ..................................................................................................................279
Southern Pecan Cheesecake .........................................................................................................................280
Strawberry Cheesecake ................................................................................................................................281
Strawberry Cheesecake in a Glass ..............................................................................................................282
Strawberry Cheesecake in Macaroon Crust ..............................................................................................283
Strawberry Margarita Cheesecake .............................................................................................................285
Sweet Potato Cheesecake with Pecan−Crumb Crust ................................................................................286
S'Mores Cheesecake......................................................................................................................................287
Tangerine Cheesecake ..................................................................................................................................288
Tea Cheesecakes ............................................................................................................................................289
Texas Cheesecake ..........................................................................................................................................290
Three Cities of Spain Cheesecake ................................................................................................................291
Tiramisu Cheesecake ....................................................................................................................................292
Tootsie Roll Cheesecake ...............................................................................................................................293
Tortilla Apple Cheesecake ...........................................................................................................................294
Trade Winds Cheesecake .............................................................................................................................295
Tunnel of Fudge Cheesecake........................................................................................................................296
Turtle Cheesecake .........................................................................................................................................297
Vanilla Bean Cheesecake with Walnut Crust ............................................................................................298
Vanilla Vanilla Cheesecake ..........................................................................................................................299
Viennese Cheesecake ....................................................................................................................................300
Wake Up and Smell the Coffee Cheesecake ...............................................................................................301
Warm Fudge−Filled Cheesecake .................................................................................................................302
Weight Watcher's Cherry Cheesecake .......................................................................................................303
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White Chocolate Cheesecake .......................................................................................................................304
White Chocolate Hazelnut Raspberry Cheesecake ...................................................................................305
White Russian Blackberry Cheesecake ......................................................................................................307
Wilderness® Blueberry Cheesecake ...........................................................................................................308
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Introduction
Copyright© 2004 VJJE Publishing Co.
All Rights Reserved
Brought To You By:
http://www.e−cookbooks.net/library/
Introduction 1
7−Up Lemon Cheesecake with Strawberry Glaze
Crumb Crust
2 cups graham cracker crumbs
1/2 cup confectioners' sugar
1/2 cup butter, melted
1 teaspoon cinnamon
Combine all ingredients well. Press onto bottom and part way up sides of buttered 9−inch springform
pan; chill.
7−Up Filling
1 envelope unflavored gelatine
1 1/2 cups 7−Up, divided
1 small box regular lemon pudding
and pie filling (not instant)
6 tablespoons granulated sugar
2 eggs, beaten
3/4 cup water
11 ounces cream cheese, softened
Soften unflavored gelatine in 1/4 cup 7−Up for 4 minutes.
In a saucepan combine pie filling, sugar, beaten eggs and water. Blend well. Add 1 1/4 cups 7−Up and
bring just to a boil over medium heat stirring constantly; remove from heat. Stir in softened gelatine;
cool 3 minutes.
Add 1/2 cup of this warm mixture to softened cream cheese; mash together. Mix together with
remaining 7−Up mixture and stir until well blended. Turn into chilled crust and chill for at least 8
hours.
Remove from pan and add Strawberry Glaze.
Strawberry Glaze
1/2 cup strawberry jelly, melted
Fresh strawberries or unsweetened
frozen, thawed whole strawberries
Brush top of chilled cheesecake with melted jelly. Arrange strawberries upright on cake and spoon any
remaining melted jelly over them.
7−Up Lemon Cheesecake with Strawberry Glaze 2

Almond and Raspberry Cheesecake
Crust
1 cup vanilla wafers
3/4 cup ground almonds
Filling
1 cup ricotta cheese
1 cup granulated sugar
4 large eggs
1 egg yolk
1 cup sour cream
3 tablespoons flour
1 tablespoon grated lemon zest
1 1/4 cups fresh raspberries
1/3 cup sliced almonds
Fresh raspberries for garnish
Crust: In a food processor process wafers until fine crumbs. Mix wafer crumbs, almonds and butter
together. Press mixture in bottom of greased 9−inch springform pan. Chill for 1 hour.
Filling: Beat cream cheese, ricotta cheese and sugar together. Add next 5 ingredients. Mix well. Pour
mixture over crust. Sprinkle top of filling evenly with raspberries and almonds. Bake at 350 degrees F
for about 1 hour until center is almost set. Turn oven off. Run knife around edge of pan. Cool in oven
with door ajar for 2 hours. Chill for 6 hours or overnight.
Garnish with fresh raspberries!
Almond and Raspberry Cheesecake 3

Almond Joy Cheesecake
Crust
1 1/2 cups chocolate wafers
1 1/2 cups sweetened flaked coconut, toasted
1/2 cup sliced almonds, toasted
1/4 cup granulated sugar
1/2 cup (1 stick) unsalted butter
Preheat oven to 350 degrees F. Wrap outside of 9−inch springform pan with foil.
Finely grind cookie crumbs, coconut, almonds and sugar in a food processor. Add butter; process until
moist crumbs form. Press mixture into bottom and up 1−inch side of pan. Bake crust until set and
begins to brown, about 12 minutes. Cool. Reduce oven temperature to 325°F.
Filling
32 ounces cream cheese
4 large eggs
1 cup flaked coconut, toasted
1 tablespoon coconut extract
1 cup sliced almonds, toasted
Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Add eggs, one at a time,
beating just until blended after each addition. Mix in coconut and coconut extract. Fold in almonds.
Transfer filling to crust. Bake until cake is puffed and no longer moves when pan is shaken, about 1
hour and 15 minutes. Cool completely on rack.
Glaze
1 cup semi−sweet chocolate chips
3/4 cup whipping cream
1 1/2 teaspoons vanilla extract
Combine chocolate chips, cream and vanilla extract in small saucepan. Stir over medium−low heat
until smooth. Cool until glaze begins to thicken but can still be poured, about 30 minutes. Pour glaze
over cooled cake; spread evenly. Chill cake overnight.
Almond Joy Cheesecake 4

Almond Roca Cheesecake
3/4 cup graham cracker crumbs
1/2 cup chopped or ground Almond Roca Buttercrunch Candy
1/4 cup butter or margarine, melted
1 (14 ounce) can Eagle brand sweetened condensed milk
3 eggs
1 teaspoon almond or vanilla extract
Preheat oven to 300 degrees F.
Combine crumbs, Almond Roca, sugar and butter; press firmly on bottom of a 9−inch springform pan
or 13−inch baking pan.
In a large bowl, beat cheese until fluffy; gradually beat in condensed milk until smooth; add eggs and
extract; mix well. Pour into prepared pan; bake 55 to 60 minutes or until center is set.
Cool; top with Almond Roca Topping; chill; refrigerate leftovers.
Almond Roca Topping*

1/3 cup firmly packed brown sugar
1/2 cup chopped or ground Almond Roca Buttercrunch
In a small saucepan combine brown sugar and whipping cream; heat and stir over low heat until sugar
dissolves; simmer 5 minutes or until thickened; remove from heat and stir in Almond Roca; spoon
evenly over cake.
* If using a 13 x 9−inch pan, double all topping ingredients; simmer 10 to 12 minutes or until thickened.
Almond Roca Cheesecake 5

Aloha Banana Cheesecake
Crust
1 1/2 cups quick−cooking oats
1/2 cup pecans, finely chopped
1/2 cup packed brown sugar
5 tablespoons butter, melted
Preheat the oven to 350 degrees F.
Stir together the oats, pecans, brown sugar and butter until well combined. Press firmly into the
bottom and up the sides of a 9−inch springform pan. Bake for 18 minutes or until golden brown. Cool.
Filling
1 cup mashed ripe bananas
2 teaspoons lemon juice
4 eggs
Beat together the cream cheese, bananas, 3/4 cup sugar and lemon juice until well blended. Add the
eggs one at a time, beating well after each addition. Pour into the crust. Bake for 40 minutes. While the
cake is baking, prepare Sour Cream Topping.
Sour Cream Topping

1 cup sour cream
1 teaspoon vanilla extract
Banana slices (for garnish )
Mix together the sour cream, sugar and vanilla extract until well blended. Remove the cheesecake from
the oven and top with the sour cream mixture. Return to the oven and bake for 10 minutes more. Cool
slightly. Loosen the cake from the sides of the pan and remove the springform. Cool the cake to room
temperature. Refrigerate, covered, overnight. Garnish with banana slices before serving.
Aloha Banana Cheesecake 6

Aloha Cheesecake
1 cup vanilla wafer crumbs
1/4 cup margarine, melted
2 tablespoons milk
2 eggs
1/2 cup chopped macadamia nuts, toasted
1 (8 1/4 ounce) can crushed pineapple, drained
1 kiwi, peeled and sliced
Combine crumbs and margarine; press onto bottom of a 9−inch springform pan. Bake at 350 degrees F
for 10 minutes.
Combine cream cheese, sugar and milk, mixing at medium speed of electric miser until well blended.
Add eggs, one at a time, mixing well after each addition. Stir in nuts; pour over crust. Bake at 350
degrees F for 45 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
Before serving, top with fruit.
Aloha Cheesecake 7
Amaretto Cheesecake
1/3 cup plus 1 tablespoon butter
1 1/2 cups graham cracker crumbs
1 teaspoon ground cinnamon
4 medium eggs
1/3 cup Amaretto liqueur
Grated chocolate
Melt butter. Add to graham cracker crumbs and cinnamon. Mix well. Pat into bottom and 1/2 inch on
sides of a 9−inch springform pan.
With electric mixer, beat softened cream cheese until light and fluffy. Gradually add sugar. Add eggs
one at a time, beating well after each addition. Stir in Amaretto. Pour into prepared pan. Bake at 375
degrees F for 45 to 55 minutes until set.
Spoon cooled Glaze over cake. Refrigerate for 24 to 48 hours for flavor to penetrate fully. Cover with
grated chocolate if desired.
Glaze
2 tablespoons plus 1 teaspoon granulated sugar
1 tablespoon amaretto
8 ounces sour cream
Add sugar to sour cream. Mix well; add Amaretto.
Amaretto Cheesecake 8
Amaretto Cheesecake with Raspberry Sauce
Crust
1/4 cup butter
2 cups chopped almonds
Filling
3 eggs
1 cup sour cream
2 tablespoons Amaretto
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
Sauce
3 cups frozen unsweetened raspberries, thawed
2 teaspoons Amaretto
Granulated sugar, to taste
In 9−inch microwavable quiche dish, shallow round baking dish or deep pie plate, melt butter at HIGH
(100% power) for 1 to 1 1/2 minutes. Stir in almonds and sugar until evenly coated with butter. Press
into bottom and sides of dish. Microwave at HIGH 2 to 3 minutes or until firm. If necessary rotate dish
during cooking.
Filling: Beat cream cheese and sugar until light. Beat in eggs one at a time. Add sour cream, Amaretto
or almond liqueur, vanilla extract and almond extract. Beat until smooth. Pour into baked crust.
Microwave uncovered at MEDIUM (50% power) for 14 to 18 minutes or until cheesecake is almost set
in center. Rotate dish partway through cooking if necessary. Cool on countertop to room temperature,
then cover and refrigerate until serving time.
Sauce: Reserve some whole raspberries for garnish. Puree remaining raspberries. Push through sieve
to remove seeds. Stir 2 tablespoons Amaretto or almond liqueur into puree. Add sugar to taste.
To serve, spoon some sauce onto dessert plates. Place slice of cheesecake on sauce. Garnish with
reserved berries.
NOTE: If you prefer use 1 cup graham cracker crumbs with 1/2 cup finely chopped almonds for the
crust. Use a food processor and pulse to chop nuts to an even consistency rather than a fine powder.
Also you could substitute strawberries for the raspberries. To omit liqueur, increase almond extract in
the filling to 1 teaspoon and use just a drop in the raspberry puree.
Amaretto Cheesecake with Raspberry Sauce 9

Amaretto Macaroon Cheesecake
1 (7 ounce) package Baker’s Angel Flake Coconut, lightly toasted
1/2 cup finely chopped almonds, lightly toasted
1 (14 ounce) can sweetened condensed milk, divided
1/3 cup flour
1/4 cup (1/2 stick) butter or margarine
4 eggs
1/4 cup almond−flavored liqueur
Mix coconut, almonds, 1/2 cup of sweetened condensed milk, flour and butter; press onto bottom of
greased 9−inch spring−form pan.
Mix cream cheese, sugar and remaining 3/4 cup sweetened condensed milk with electric mixer on
medium speed until well blended. Add eggs, one at a time, mixing on low speed after each addition, just
until blended. Blend in liqueur; pour over crust.
Bake at 325 degrees F for 55 to 60 minutes 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.
Amaretto Macaroon Cheesecake 10

Amaretto Peach Cheesecake
Crust
3 tablespoons margarine
1 egg
3/4 cup flour
Filling
3 tablespoons flour
3 eggs
1 (16 ounce) can peach halves, drained and puréed
1/4 cup almond flavored liqueur
Combine margarine and sugar until light and fluffy. Blend in egg. Add flour; mix well. Spread dough
onto bottom of a 9−inch springform pan. Bake at 450 degrees F for 10 minutes.
Combine cream cheese, sugar and flour, mixing at medium speed of electric mixer until well blended.
Add eggs, one at a time, mixing well after each addition. Add peaches and liqueur; mix well. Pour over
crust. Bake at 450 degrees F for 10 minutes. Reduce oven temperature to 250 degrees F. Continue
baking for 65 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
Garnish with peach slices and sliced almonds, toasted, if desired.
Amaretto Peach Cheesecake 11

Amaretto−Irish Cream Cheesecake
Crust
1 1/2 cups vanilla wafer crumbs
1/2 cup blanched whole almonds, toasted and finely chopped
Filling
4 eggs
1/3 cup blanched whole almonds, toasted and ground
1/4 cup Irish Cream liqueur
1/4 cup amaretto
Topping
1 1/2 cups sour cream
1 tablespoon granulated sugar
1/4 cup sliced almonds
Combine first 4 ingredients; firmly press mixture evenly on bottom of a lightly greased 10−inch
springform pan. Bake at 350 degrees F for 10 minutes. Set aside to cool.
Beat softened cream cheese at high speed of an electric mixer until light and fluffy; gradually add 1 cup
sugar, beating well. Add eggs, one at a time, beating after each addition. Stir in whipping cream and
next 3 ingredients. Pour into pan. Bake at 350 degrees F for 50 minutes; turn oven off, and leave in
oven for 30 minutes.
Combine sour cream, the 1 tablespoon sugar and vanilla extract; stir, and spoon over cake. Sprinkle
the 1/4 cup almonds around edge. Bake at 500 degrees F for 5 minutes. Cool; chill.
Amaretto−Irish Cream Cheesecake 12

Anne's Pumpkin Walnut Cheesecake
6 ounces zwieback crackers, crushed
3/4 cup brown sugar
5 eggs
16 ounces pumpkin
1 3/4 teaspoons pumpkin pie spice
1/4 cup heavy cream
Topping
6 tablespoons butter, softened
1 cup brown sugar
1 cup walnuts, coarsely chopped
Blend zwieback crumbs, 1/4 cup sugar, and the 6 tablespoons melted butter. Press firmly over bottom
and up sides of a lightly buttered 9−inch spring−form pan. Chill. Beat the cream cheese until smooth.
Add the 3/4 cup sugar and the 3/4 cup brown sugar, beating until well mixed. Beat in the eggs one at a
time, until mixture is light and fluffy. Beat in the pumpkin pie spice and the heavy cream at low speed.
Mix in the pumpkin. Pour into prepared pan. Bake in a slow oven (325 degrees F) for one hour and 35
minutes.
While pie is baking, mix the topping ingredients (the last 3 ingredients), first the butter and brown
sugar until crumbly, then blending in the nuts. After the one hour and 35 minutes, remove the pie from
the oven. Spread the topping over it, and return it to the oven for 10 minutes.
Remove from oven and cool on a wire rack. Refrigerate for several hours, or overnight. This
cheesecake is rather large, and incredibly rich. Everyone always wants more than they can fit in their
stomach! And the recipe!
Serving suggestion: Some like this garnished with whipped cream and more walnuts, or with whipped
cream and pecans.
Anne's Pumpkin Walnut Cheesecake 13

Apple Normandy Cheesecake
Crust
1/2 cup (1 stick) melted butter
Preheat oven to 325°F. In medium bowl, combine graham cracker crumbs and butter; mix well to
moisten. Press crumbs in bottom and 3/4 way up sides of 10−inch spring−form pan. Set aside.
Filling
32 ounces cream cheese (at room temperature)
4 eggs
1/4 cup all−purpose flour
3 teaspoons cinnamon
2 tablespoons applejack brandy or 1/4 cup apple juice
14 to 16 (1/4−inch) peeled apple slices
In large bowl, combine cream cheese, sugar and vanilla extract; mix at medium speed until well
blended. Add eggs one at a time until of batter consistency. Add flour, cinnamon and brandy or apple
juice; gently mix until combined. Pour into crust−lined pan.
Bake for 1 hour. Fan apple slices on top of cheesecake; bake an additional 20 to 30 minutes or until
center is set. Refrigerate overnight before serving.
Yields 14 to 16 servings.
Apple Normandy Cheesecake 14

Apple Pie Cheesecake in a Ginger Crust
Crust
10 ounces dry gingersnap cookies
1/2 cup unsalted butter, melted
Filling
3 tablespoons butter
4 Granny Smith apples, peeled, cored and roughly chopped
3 Golden Delicious apples, peeled, cored and roughly chopped
1/2 cup raisins
16 ounces cream cheese, at room temperature
4 eggs
1 (14 ounce) can sweetened condensed milk
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg, freshly grated
For the crust: Pulse cookies, sugar and melted butter in a food processor to a uniform, mealy
consistency. Press into a lightly greased 9−inch springform pan. Chill while making the filling.
Filling: Preheat oven to 325 degrees F.
Preheat a large skillet over medium heat. When hot, add the butter, apples and raisins. Stir frequently
for 10 minutes.
In a food processor, purée the cream cheese, eggs, milk, sugar and spices. Transfer the mixture to a
bowl and add the cooked apples. Stir to combine.
Pour the filling into the crust and bake until the center of the cheesecake registers 150 degrees on an
instant−read thermometer, about 40 to 45 minutes.
Cool on a rack for 1 hour before releasing the pan's spring and removing the collar. Cool another
hour, then transfer to a serving plate.
Serve at room temperature or chilled.
Makes 8 to 10 servings.
Apple Pie Cheesecake in a Ginger Crust 15

Applesauce Cheesecake
Crust
(about 20 squares)
1/2 cup chopped pecans, toasted
In medium bowl, combine all crust ingredients; mix well. Press onto bottom of ungreased 10−inch
springform pan.
Filling
2 tablespoons flour
3 eggs
1 cup applesauce
1/8 teaspoon nutmeg
In a large bowl, beat cream cheese and sugar at medium speed until smooth and creamy. Add flour;
blend well. At low speed, add eggs, one at a time, beating just until blended. Add remaining
ingredients. Beat until well blended. Pour into crust−lined pan. Bake at 350 degrees F for 50 to 60
minutes or until center is set. Cool.
Refrigerate several hours or overnight. Just before serving, carefully remove sides of pan. Store in
refrigerator.
Yields 16 servings.
Applesauce Cheesecake 16
Apricot Cheesecake
Crust
2 1/2 cups quick oats, uncooked
1/3 cup brown sugar, packed
3 tablespoons unbleached all−purpose flour
Combine oats, brown sugar, flour and margarine, press onto bottom of 9−inch springform pan. Bake
at 350 degrees F for 15 minutes. Cool.
Filling
1/3 cup cold water
2 tablespoons brandy
1/2 cup dried apricots, finely chopped
1 cup whipping cream, whipped
Soften gelatine in water. Stir over low heat until dissolved. Combine cream cheese and granulated
sugar, beating at medium speed in electric mixer until well blended. Gradually add gelatin and brandy
to cream cheese mixture, mixing just until well blended. Chill until slightly thickened; fold in apricots
and whipped cream. Pour into crust; chill until firm.
Topping
1 (10 ounce) jar apricot preserves
1 tablespoon brandy
Heat combined preserves and brandy over low heat. Cool for a few minutes. Spoon over cheesecake.
Apricot Cheesecake 17
Autumn Cheesecake
1 cup graham cracker crumbs
2 eggs
4 cups thin peeled apple slices
1/4 cup chopped pecans
Combine crumbs, 3 tablespoons sugar, cinnamon and margarine; press onto bottom of a 9−inch
springform pan. Bake at 350 degrees F for 10 minutes.
Combine cream cheese and 1/2 cup sugar, mixing at medium speed of electric mixer until well blended.
Add eggs, one at a time, mixing well after each addition. Blend in vanilla extract; pour over crust.
Toss apples with combined 1/3 cup sugar and cinnamon. Spoon apple mixture over cream cheese layer.
Sprinkle with pecans. Bake at 350 degrees F for 1 hour and 10 minutes. Loosen cake from rim of pan;
cool before removing rim of pan. Chill.
Variation
Add 1/2 cup finely chopped pecans with crumbs for crust. Continue as directed.
Autumn Cheesecake 18
Avocado Cheesecake
1 avocado, halved and peeled
1/2 cup sour cream
3 to 4 strips lemon peel
1 package instant vanilla pudding
Graham Cracker Crust
Blend together avocado, cream cheese, sour cream and lemon peel in an electric blender until smooth.
Add pudding mix and blend just until it's mixed in. Pour into the crust and chill for several hours
before serving.
Avocado Cheesecake 19
Bailey's Irish Cream Cheesecake
1 tablespoon unsalted butter, softened
2 cups granulated sugar, divided
2 1/4 pounds (36 ounces) cream cheese, softened
5 large eggs (at room temperature)
1 teaspoon pure vanilla extract
1 cup Bailey’s Irish Cream
1 cup heavy cream
1 tablespoon confectioners’ sugar
1 to 2 ounces semisweet chocolate
Preheat oven to 325 degrees F. Coat bottom and sides of a 10−inch springform pan with softened
butter.
Using a fork, combine graham cracker crumbs, 1/2 cup of the sugar and melted butter in a medium
bowl until well blended. Then evenly press crumb mixture onto the bottom and 1 inch up the sides of
buttered pan.
Beat cream cheese in a mixing bowl until smooth. Add remaining 1 1/2 cups sugar and beat until
smooth, scraping down sides of bowl as needed. Add eggs, one at a time, making sure to scrape sides
after each addition. Beat until well incorporated and very smooth. Beat in vanilla extract and Bailey's
Irish Cream until well mixed. Pour into prepared pan and bake in preheated oven for approximately 1
hour and 15 minutes or until center is the consistency of set gelatin.
Remove cake from oven and let cool on a wire rack away from drafts. When cool, remove springform
and refrigerate until ready to serve. When ready to serve, whip heavy cream with confectioners' sugar
and garnish top of cake with whipped cream rosettes. Shave chocolate over top.
Bailey's Irish Cream Cheesecake 20

Baklava Cheesecake
Crust
1 pound phyllo pastry sheets
1/2 cup melted butter
Filling
1 cup honey
1/4 cup fresh lemon juice
2 teaspoons vanilla extract
6 eggs
Topping
1/2 cup walnuts
1/2 cup blanched almonds
1 teaspoon cinnamon
1/4 cup water
1 tablespoon fresh lemon juice
1 (1 1/2−inch) cinnamon stick
1 tablespoon cognac
Filling: Position rack in lower third of oven and preheat to 350 degrees F.
Beat cream cheese in large bowl of mixer until light and fluffy. Gradually mix in honey, lemon juice
and vanilla extract. Beat in eggs one at a time until just incorporated. Set aside.
Crust: Brush 10−inch springform with butter. Arrange 1 phyllo pastry sheet with long edge partially to
edge of surface (cover remaining sheets with damp towel.) Brush left half of sheet with butter and fold
right half over. Brush top with butter. Place in prepared pan, buttered side up, leaving 5 inches
over−hanging at one end. Cover with another dampened towel. Butter and fold second phyllo sheet and
arrange in pan, overlapping first sheet by 3 inches. Repeat with 4 more sheets, covering entire pan.
Wrap remaining pastry airtight and refrigerate. Stir through filling and pour into crust. Cover filling
with overhanging phyllo, squaring at edge of pan. Bake until pastry is light brown and cake is firm to
touch, about 50 minutes.
Remove pan sides. Using a wooden pick, poke 12 holes in top of cake to allow steam to escape. Cool
completely on rack. Refrigerate 2 days to mellow flavors, covering after first day.
Topping: Preheat oven to 350 degrees F. Cover baking sheet with 2 pieces of parchment. Coarse grind
all nuts with 1 tablespoon sugar and 1 teaspoon of cinnamon in processor. Stack 10 reserved pastry
sheets on work surface. Set rim of springform atop pastry. Cut around inside of rim through entire
stack using a sharp knife, making 10 rounds. Cover rounds with damp cloth. Set pan rim on prepared
baking sheet. Brush parchment and inside of pan rim, with butter. Place 1 pastry round in pan rim
brush with butter. Repeat with 4 more rounds. Spread nut mixture evenly over pastry. Top with
remaining 5 pastry rounds, brushing each with butter. Using ruler as guide, cut pastry into 16 wedges
with sharp knife. Sprinkle lightly with water. Bake until crisp and golden, about 30 minutes.
Baklava Cheesecake 21
Meanwhile heat 1/2 cup sugar, water and lemon juice in heavy small sauce pan over low heat, swirling
pan occasionally until sugar dissolves. Add cinnamon stick, increase heat to medium and boil until
syrupy, about 4 minutes. Remove from heat. When bubbles subside stir in Cognac. Flatten pastry atop
cake. Remove pan rim from topping. Set topping on cake, using a large spatula. Re−cut wedges.
Replace pan rim on assembled cake. Immediately pour on hot syrup. Cool 1 hour. Refrigerate for 1 to
6 hours. Let cakes stand for 20 minutes before serving.
Makes 16 servings.
Baklava Cheesecake 22
Banana Cream Cheesecake
Vegetable cooking spray
1/4 cup reduced−fat vanilla wafers, crushed
16 ounces light (not no−fat) cream cheese, softened
2 eggs
1 cup low−fat sour cream
1/3 cup banana cream pudding mix (regular−not instant)
3 tablespoons 2% or skim milk
1 1/4 cups peeled, sliced banana
1 teaspoon lemon juice
3/4 cup reduced fat whipped topping
8 reduced fat vanilla wafers
Spray the bottom of a spring−form pan with cooking spray; sprinkle crushed wafer crumbs over
bottom.
Beat cream cheese at medium speed of mixer until creamy, gradually add sugar, beating well. Add
eggs, and beat well. Add sour cream and next three ingredients. Beat at low speed until just blended.
Pour mixture into prepared pan.
Bake at 300 degrees F for 55 minutes. (Center will be soft but will firm when chilled.) Turn off oven;
partially open door. Leave cheesecake in oven for 20 minutes.
Remove cheesecake from oven, and carefully run a knife around the edge of the pan. Let cheesecake
cool on a wire rack. Cover and chill 8 hours.
Remove cake from pan. Toss banana slices with lemon juice, and arrange over cake. Pipe whipped
topping around the edge of cake; insert vanilla wafers into topping.
Banana Cream Cheesecake 23

Banana Nut Cheesecake
1 cup chocolate wafer crumbs
1/2 cup mashed ripe bananas
2 large eggs
1/4 cup chopped walnuts
1/3 cup milk chocolate chips
1 tablespoon margarine
2 tablespoons water
Combine crumbs and margarine; press onto the bottom of a 9−inch springform pan. Bake at 350
degrees F for 10 minutes.
Combine cream cheese, sugar and banana, mixing at medium speed on electric mixer until well
blended. Add eggs, one at a time, mixing well after each addition. Stir in walnuts, pour over crust.
Bake at 350 degrees F for 40 minutes. Loosen cake from rim; cool before removing rim pf pan. Melt
chocolate pieces and margarine with water over low heat, stirring until smooth. Drizzle over
cheesecake. Chill.
Banana Nut Cheesecake 24

Banana Pudding Cheesecake
8 ounces cream cheese (softened)
2 cups cold milk
1 small box instant banana pudding mix
1 (9−inch) graham cracker crust
Using a blender or mixer − Stir cream cheese until very soft, gradually blending in 1/2 cup of milk until
smooth and creamy.
Add remaining milk and the pudding mix. Beat slowly on low for one minute DO NOT OVER BEAT).
Pour into cool graham cracker crust.
Sprinkle extra graham cracker crust crumbs on top (if you have some). This makes it extra crunchy
and looks nice. Chill.
Banana Pudding Cheesecake 25

Banana Split Cheesecake
Crust
3 cups vanilla wafers, crushed
1 1/2 cups roasted peanuts, crushed
8 teaspoons butter, softened
Process crust ingredients and pat into bottom of and 3/4 up side of a 10−inch springform pan. Line
outside of pan with foil (shiny side facing out).
In large mixing bowl, beat together:
Filling
1 pound cream cheese, softened
4 eggs
3/4 cup sour cream
4 (medium to large) bananas, mashed
In a large mixing bowl, beat cream cheese, sugar and lemon juice, mixing all three together well.
Beat in the eggs. Stir in sour cream and bananas.
Preheat oven to 350 degrees F. Pour filling into prepared crust, bake about 1 hour until light brown on
top.
Cool completely at room temperature. Chill about 24 hours before serving.
Garnish
Whipped cream
Chocolate sauce
Chopped peanuts
Cherries
Banana Split Cheesecake 26

Banana−Peanut Cheesecake
3 cups ground Oreo cookie crumbs, minus filling
2 cups granulated sugar, divided
4 tablespoons unsalted butter, melted
2 1/4 pounds cream cheese, softened
1 cup very ripe banana purée
1 cup chopped unsalted peanuts
Peanut Butter Sauce
In a medium−size bowl, combine cookie crumbs, 1/4 cup of the sugar and melted butter until
thoroughly blended. Cover the bottom and approximately 1 inch of the sides of a greased 1−inch
springform pan. Set aside.
Beat cream cheese until smooth. Add remaining 1 3/4 cups sugar and continue mixing, scraping bowl
often. Add eggs, one at a time, beating until well incorporated. Beat in vanilla extract. Fold in banana
purée and chopped peanuts. Pour into prepared crust and bake for approximately 1 hour and 15
minutes or until center is set. Cool on wire rack; refrigerate 24 hours before serving.
When ready to serve, place a small slice on each chilled serving plate and drizzle with Peanut Butter
Sauce.
Peanut Butter Sauce

1 cup smooth peanut butter
2 cups milk
1/2 cup ground unsalted peanuts
Combine all ingredients in a saucepan and cook, stirring constantly, over low heat for about 10
minutes or until slightly thickened. Cool to room temperature before using.
Banana−Peanut Cheesecake 27
Bananas Foster Cheesecake
Crust
1/2 cup (1 stick) butter, melted
Filling
1 1/2 cups firmly packed brown sugar
3 tablespoons cornstarch
1 1/2 teaspoons cinnamon
6 eggs
2 egg yolks
1 1/3 cups puréed bananas
6 tablespoons rum
In small bowl, combine graham cracker crumbs, sugar and butter until well mixed. Press evenly in
bottom of 15 x 10 x 1− inch baking pan.
In large bowl, combine cream cheese, brown sugar, cornstarch and cinnamon until smooth. Add eggs
and egg yolks one at a time, beating well after each addition. Beat in all remaining ingredients. Pour
into crust−lined pan. Pan will be very full.
Bake for 55 to 65 minutes or until center is firm to the touch. Cool completely before serving. Store in
refrigerator.
Yields 24 servings.
Bananas Foster Cheesecake 28

Black Bottom Raspberry Cheesecake
1 box brownie mix
1/3 cup water
3 tablespoons vegetable oil
6 eggs
1 cup chopped walnuts
1 (10 ounce) package frozen raspberries, thawed, drained
3/4 cup seedless raspberry jam, divided
24 ounces cream cheese at room temperature
2 tablespoons confectioners' sugar
Preheat oven to 350 degrees F. Grease 10−inch springform pan.
Combine brownie mix, water, oil and 3 eggs in a large bowl. Stir in nuts, the pour into prepared pan.
Bake for 25−30 minutes. Cool for 15 minutes.
Meanwhile, combine drained raspberries and 1/2 cup of jam in a small bowl.
In a large bowl, beat cream cheese until smooth. Add sugar, vanilla extract and 3 eggs, beating until
well mixed. Spoon raspberry mixture over brownie layer. Slowly pour cheesecake batter over the jam
layer. Bake for 55 minutes or until center is slightly set. Remove and cool. Refrigerate overnight.
Topping: Dust top of cake with confectioners' sugar, using a sieve. Heat jam slightly until runny, then
drizzle over the top of the cake in a zigzag pattern.
Black Bottom Raspberry Cheesecake 29

Black Forest Cheesecake
3 tablespoons margarine, melted
2 eggs
6 ounces semisweet chocolate chips, melted
1 (21 ounce) can cherry pie filling
Frozen whipped topping, thawed
for 10 minutes.
Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add
eggs, one at a time, mixing well after each addition. Blend in chocolate and extract; pour over crust.
Bake at 350 degrees F for 45 minutes. Loosen cake from rim of pan; cool before removing rim of pan.
Chill.
Top cheesecake with pie filling and whipped topping just before serving. Spoon pie filling to within 1
1/2 inches of edge of cheesecake. About every three inches around the edge, place a dollop of whipped
cream.
Black Forest Cheesecake 30

Black Forest Chocolate Cheesecake
1 1/2 cups chocolate cookie crumbs
3 tablespoons butter or margarine, melted
1 (14 ounce) can Eagle® Brand Creamy
Chocolate Sweetened Condensed Milk
3 eggs
1 teaspoon almond extract
1 (21 ounce) can cherry pie filling, chilled
Combine crumbs and butter; press firmly on bottom of 9−inch springform pan. In large mixer bowl,
beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs,
cornstarch and almond extract; mix well. Pour into prepared pan. Bake 55 minutes, or until center is
set. Cool; chill. Top with cherry pie filling before serving. Refrigerate leftovers.
Black Forest Chocolate Cheesecake 31

Blender Avocado Cheesecake
1 avocado, halved and peeled
1/2 cup sour cream
3 to 4 strips lemon peel
1 small box instant vanilla pudding
Blend together avocado, cream cheese, sour cream and lemon peel in an electric blender until smooth.
Add pudding mix and blend just until it is mixed in. Pour into the crust and chill several hours before
serving.

1 1/4 cups graham cracker crumbs (about 15 crackers)
Mix together crumbs, sugar and butter. Press mixture evenly in bottom of a 9−inch springform pan.
Bake at 350 degrees F for 7 to 10 minutes.
Blender Avocado Cheesecake 32

Blender Cheesecake
1/2 cup boiling water
1 small box lemon gelatin
2 tablespoons lemon juice
2 cups cottage cheese
1 (10 ounce) container frozen whipped topping
Combine cracker crumbs and butter; mix well. Press into bottom of 11 x 7−inch pan. Set aside.
Pour boiling water into blender container. Add gelatin. Cover and process on the beat speed until
gelatin is dissolved. Add lemon juice and 1 cup of the cottage cheese. Process on the liquefy speed until
smooth. Add remaining cottage cheese and process until smooth. Pour into large mixer bowl. Add
frozen whipped topping and mix with electric mixer until smooth. Pour over graham cracker crust.
Chill until set. Yields 10 to 12 servings
Variations
Use any flavor gelatin desired.
Spread pie filling over cheesecake after it has set. Refrigerate 1 hour.
If desired, 1 cup fresh fruit can be folded into the mixture before pouring into crust.
Blender Cheesecake 33
Blood Orange Cheesecake
Serves 8 to 10
Ricotta cheese makes this lighter and less rich than a standard cheesecake.
2 cups fresh ricotta cheese

6 or 7 graham crackers, crushed into crumbs (3/4 cup)
3/4 cup granulatedsugar
3 tablespoons freshly squeezed lemon juice
1 envelope unflavored gelatin
4 large egg yolks
1/2 cup plus 2 tablespoons milk
Pinch of salt
Grated zest of 1/2 orange
4 ounces cream cheese, room temperature
1/2 cup heavy cream, whipped
1 Candied Blood Orange Slice
Blood Orange Glaze
Place ricotta in a sieve lined with cheesecloth, place in refrigerator, and let the ricotta drain for several
hours or overnight.
Preheat the oven to 350 degrees F. Fit a parchment circle into the bottom of a 7−inch springform pan.
Make crust: Combine graham−cracker crumbs and 2 tablespoons sugar in a small bowl. Stir in melted
butter with a fork until crumbs are moistened. Press into bottom of pan, and bake for 10 minutes.
Place lemon juice in a small bowl, and sprinkle gelatin over the surface. Set aside for 10 minutes to
soften.
In a small, heavy saucepan, beat egg yolks until smooth. Whisk in milk. Gradually whisk in remaining
1/2 cup plus 2 tablespoons sugar. Add salt. Cook over low heat, stirring constantly, until mixture coats
the back of a spoon, about 7 minutes. Do not allow to boil. Transfer to a bowl, and stir.
Stir in softened gelatin, orange zest, and vanilla, mixing until gelatin is completely dissolved. Set
custard aside.
Place drained ricotta in the bowl of a food processor, and process until smooth. Add cream cheese, and
process again until smooth. With machine running, add warm custard, and process just long enough to
combine. Transfer to a bowl, and fold in whipped cream. Pour mixture into the prepared pan, cover,
and chill overnight.
Place a candied orange slice in center of cake. Pour glaze over top, tipping cake pan to cover
completely. Chill for 1 hour, or until glaze is set.
To unmold, wrap a hot towel around sides of pan to help release cake, and run a thin knife around the
inside of the pan. Carefully remove outside of pan. Slide onto a serving plate, and chill until ready to
Blood Orange Cheesecake 34

serve.
Candied Blood Orange Slices
Makes 5 to 6 slices
1 blood orange, scrubbed

2 cups water
2 tablespoons light corn syrup
Cut orange into 1/8−inch slices. In a small saucepan over medium heat, combine sugar, water, and
syrup. Bring to a boil, cover, and simmer until clear and no crystals cling to sides of pan, about 3
minutes. Add orange slices in 1 layer; simmer until transparent, about 1 hour. Using a slotted spoon,
transfer to a wire rack to cool.
Blood Orange Glaze
Makes enough for one 7−inch cake
3/4 teaspoon unflavored gelatin

7 tablespoons freshly squeezed blood−orange
juice, strained (1 to 2 oranges)
1/4 teaspoon cornstarch
In a small bowl, sprinkle gelatin over 2 tablespoons of the juice; let stand until soft, about 10 minutes.
In a small saucepan, bring sugar and 4 tablespoons juice to a boil.
Combine remaining tablespoon juice and cornstarch in a small bowl. Stir until dissolved; whisk into
boiling orange juice. Remove from heat. Stir in softened gelatin. Cool to lukewarm, and pour over cake.
Blood Orange Cheesecake 35

Blue Cheesecake
1 (4 ounce) package Treasure Cave® Blue Cheese, crumbled
1/3 cup melted butter or margarine
2 teaspoons granulated sugar
4 eggs
1 pint dairy sour cream
2 (10 ounce) packages frozen strawberries
Blend crumbs, butter, the 2 teaspoons sugar and cinnamon. Pat into bottom and sides of a 9−inch
springform pan. Bake 5 minutes in a 425 degree F oven. Remove; cool.
Beat blue and cream cheeses until smooth. Add eggs one at a time, beating well after each addition.
Gradually add the 1 cup sugar. Add 2 teaspoons vanilla extract and whip until smooth. Pour into pan.
Bake at 325 degrees F for 1 hour. Remove and increase oven temperature to 425 degrees F. Whip sour
cream with remaining vanilla extract. Spread over cake. Return to oven for 15 minutes. Chill.
Spoon strawberries over individual servings.
Blue Cheesecake 36
Blue Hawaiian Cheesecake
3 eggs plus 1 egg yolk
1/2 cup cream of coconut (not coconut milk)
1/4 teaspoon salt
1 cup sour cream
2 tablespoons pineapple rum (like Curazan)
1/4 cup pineapple juice
3 tablespoons blue curacao (blue liqueur)
Crust
1/4 teaspoon cardamom
1/4 cup (1/2 stick) butter, melted
Assemble crust: Mix crumbs, sugar, cardamom, melted butter right in a 9−inch springform pan and
spread out. Pat down to form crust and refrigerate for 2 or more hours.
Filling: Mix cream cheese and sugar until well mixed, 3 minutes on a medium mixer setting. Add egg
and yolk one at a time and mix well after each addition. Remember to scrape bowl. Add cream of
coconut, rum, blue liqueur, pineapple juice, sour cream and salt; mix well. Pour into pan. Wrap the
pan in aluminum foil all around and around the edges. Put in a roasting pan with hot water 1/2 inch up
the sides of the pan. Put in the middle rack of the oven for 1 hour. After one hour, crack open the oven
door for an hour. Remove cake from oven.
Chill. Garnish with pineapple chunks mixed with orange concentrate juice.
Blue Hawaiian Cheesecake 37

Blueberries and Cream Cheesecake
2 1/2 cups fresh blueberries
1 tablespoon cornstarch
5 eggs
1/4 teaspoon salt
1/4 cup water
1 cup fresh blueberries
Combine 2 1/2 cups blueberries and 1 tablespoon cornstarch in blender; blend until smooth. Cook
purée in saucepan over medium−high heat about 15 minutes or until slightly thickened, stirring
constantly. Set mixture aside to cool. Reserve 1/2 cup purée for glaze.
Beat cream cheese with an electric mixer until light and fluffy. Gradually add 1 cup sugar, mixing well.
Add eggs, one at a time, beating well after each addition. Stir in 2 tablespoons cornstarch and salt.
Pour batter into a greased 9−inch springform pan. Pour puree over cheesecake batter; gently swirl
with a knife. Bake at 325 degrees F for 45 minutes or until set. Remove from oven; cool on wire rack 20
minutes.
Combine sour cream, 2 tablespoons sugar, and vanilla extract; mix well. Spread over cheesecake. Bake
at 325 degrees F an additional 10 minutes. Cool on wire rack. Cover and chill 8 hours.
Combine reserved 1/2 cup purée, 1/4 cup sugar and water in a small saucepan; cook over medium heat,
stirring constantly until thickened. Gently fold in 1 cup blueberries; let cool.
Remove sides of springform pan. Spoon blueberry glaze on cheesecake.
Yields 1 (9−inch) cheesecake.
Blueberries and Cream Cheesecake 38

Boston Cream Cheesecake
Cake Bottom
1 (9 ounce) yellow cake mix (one layer size)
Preheat oven to 350 degrees F. Grease bottom of 9−inch spring−form pan.
Prepare cake mix as directed on package; pour batter evenly into spring−form pan. Bake for 20
minutes.
Filling
2 eggs
1/3 cup sour cream
Beat cream cheese, sugar and vanilla extract at medium speed with electric mixer until well blended.
Add eggs, one at a time, mixing at low speed after each addition, just until blended. Blend in sour
cream; pour over cake layer. Bake for 35 minutes or until center is almost set. Run knife or metal
spatula around rim of pan to loosen cake; cool before removing rim of pan.
Topping
2 squares unsweetened chocolate
3 tablespoons butter or margarine
2 tablespoons boiling water
1 cup confectioners’ sugar
Melt chocolate and butter over low heat, stirring until smooth. Remove from heat. Add water and
remaining ingredients; mix well. Spread over cooled cheesecake. Refrigerate 4 Hours or overnight.
Serves 12.
Boston Cream Cheesecake 39

Brandied Peach Cheesecake
1 3/4 cups milk, divided
1/4 cup cognac or other brandy
1 box instant vanilla pudding mix
10 ounces frozen peaches, thawed and drained
1/4 cup currant jelly
2 teaspoons cognac
Stir cream cheese until soft; blend in 1/2 cup of the milk. Add remaining milk, cognac and pudding
mix. Beat slowly just until well mixed. Pour into crust. Chill 1 hour.
Arrange peach slices attractively on cheese filling.
Heat jelly and additional cognac together. Pour over peach slices. Chill.
Serves 6.
Brandied Peach Cheesecake 40

Brandied Pumpkin Cheesecake
Crust
Combine crumbs, sugar and butter in a bowl and mix well. Press crumb mixture firmly into bottom of
10−inch springform pan and 2 inches up sides. Bake at 350 degrees F for 10 minutes.
Filling
4 medium eggs
1 (14 ounce) can pumpkin (no spices added)
2 1/2 teaspoons ginger
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/3 cup brandy
Whipped cream
Preserved ginger
Beat together cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after
each addition until smooth and creamy. Add pumpkin, ginger, cinnamon, nutmeg, cloves and brandy
and mix until well blended. Pour cheese mixture into crust and bake at 325 degrees F for 50 or 60
minutes, or until well risen. Turn off heat and let cheesecake cool in oven. When cold, decorate top
with whipped cream and sliced ginger.
Brandied Pumpkin Cheesecake 41

Brown Sugar Cheesecake with Bourbon
Butterscotch Sauce
Crust
1/3 cup pecans
16 thin chocolate wafer cookies
4 (5 x 2 1/2−inch) graham crackers
1/3 cup packed dark brown sugar
6 tablespoons (3/4 stick) unsalted butter, softened
1/4 teaspoon salt
Filling
4 large eggs
3 tablespoons Bourbon
1 cup packed dark brown sugar
Topping
1 (16 ounce) container sour cream
2 tablespoons packed dark brown sugar
Accompaniment
Bourbon Butterscotch Sauce
Make crust: Preheat oven to 350 degrees F.
In a baking pan toast pecans in one layer in middle of oven until golden, about 10 minutes, and cool.
In a food processor finely grind pecans, wafers, and graham crackers. Add brown sugar, butter, and
salt and pulse until combined well. Transfer mixture to a 9 1/2−inch springform pan and press evenly
onto bottom and 1 1/2 inches up side.
Make filling: In a bowl with an electric mixer beat cream cheese until fluffy and add eggs, one at a
time, beating at low speed until just combined. Beat in Bourbon, vanilla extract and brown sugar until
just combined. Pour filling into crust and put springform pan in a baking pan. Bake cheesecake in
middle of oven 35 minutes. Leaving oven on, transfer cake in springform pan to a rack and let stand 5
minutes. (Center of cake will set as it cools.)
Make topping: In a bowl stir together sour cream, brown sugar, and vanilla extract. Drop spoonsful of
topping around edge of cake and spread gently over center, smoothing evenly. Bake cake in baking pan
in middle of oven 10 minutes and cool completely in springform pan on rack.
Chill cake, covered, at least 8 hours and up to 4 days.
Run a thin knife around inside edge of pan and remove side of pan. Transfer cake to a serving plate
and let stand at room temperature 30 minutes.
Brown Sugar Cheesecake with Bourbon Butterscotch Sauce 42

Serve cake with sauce.
Serves 12.
Bourbon Butterscotch Sauce

1 1/2 cups granulated sugar
1/2 cup water
1/2 cup bourbon
6 tablespoons (3/4 stick) unsalted butter
In a dry 3−quart heavy kettle cook sugar over moderately low heat, stirring slowly with a fork (to help
sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, swirling kettle, until
deep golden. Remove kettle from heat and carefully add water and bourbon down side of kettle
(mixture will bubble and steam). Simmer mixture, stirring, until caramel is dissolved. Stir in butter
until incorporated and cool sauce to warm. Bourbon Butterscotch Sauce may be made 1 week ahead
and chilled, covered. Reheat sauce to warm before serving.
Makes about 1 3/4 cups.
Brown Sugar Cheesecake with Bourbon Butterscotch Sauce 43

Brownie Bottom Cheesecake
1/2 cup (1 stick) butter or margarine
4 (1 ounce) squares unsweetened chocolate
2 1/4 cups granulated sugar, divided
2 eggs
1/4 cup milk
2 teaspoons vanilla extract, divided
1 cup flour
1/2 teaspoon salt
3 eggs
1/2 cup sour cream
Melt butter and chocolate in a 3−quart heavy saucepan on very low heat, stirring constantly. Cool.
Blend in 1 1/2 cups of the sugar.
Add two of the eggs, one at a time, mixing on low speed after each addition until blended. Blend in milk
and 1 teaspoon of the vanilla extract.
Mix flour and salt. Add to chocolate mixture, mixing just until blended. Spread evenly onto bottom of
greased and floured 9−inch springform pan. Bake at 325 degrees F for 25 minutes.
Mix cream cheese, remaining 3/4 cup of sugar and 1 teaspoon of vanilla extract with electric mixer on
medium speed until well blended. Add remaining three eggs, one at a time, mixing on low speed after
each addition just until blended. Bland in sour cream; pour over brownie bottom. (Filling will almost
come to top of pan.)
Bake at 325 degrees 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 for four hours or
overnight.
Let stand at room temperature 30 minutes before serving.
Drizzle with assorted ice cream toppings, if desired.
Brownie Bottom Cheesecake 44

Brownie Cheesecake
1 (19.8 or 21.5 ounce) box fudge brownie mix
1 can sweetened condensed milk
3 eggs
1/2 cup mini chocolate chips
Preheat oven to 350 degrees F. Grease the bottom only of a 9−inch springform pan.
Prepare brownie mix as per package instructions for chewy brownies. Spread evenly in the prepared
pan. Bake for 35 minutes or until set.
Meanwhile, in a large mixer bowl, beat the cream cheese until fluffy. Gradually beat in the sweetened
condensed milk. Add eggs and the vanilla; mix well. Stir in the mini chips at the last minute. Pour into
prepared pan. Reduce oven temperature to 300 degrees F. Bake for 50 minutes or until center is set.
Cool. Chill thoroughly.
Remove side of springform pan (you may want to use a warm knife to separate the cheesecake from the
sides of the pan). Garnish with your favorite whipped cream topping and then with a few leftover mini
chips sprinkled over the top.
Brownie Cheesecake 45
Brownie Peanut Butter Cheesecake
Crust
3 1/2 ounces semisweet chocolate, grated (reserve 1/2 ounce)
1/4 cup butter
1/8 teaspoon baking powder
2 large eggs
1 cup packed light brown sugar
1 1/2 teaspoons chocolate extract
Filling
1 cup packed light brown sugar
3 large eggs
1/2 cup sour cream
1 1/3 cups creamy peanut butter
Topping
3/4 cup sour cream
1/2 cup creamy peanut butter
Small apricot roses for garnish
Preheat oven to 350 degrees F. Lightly grease and flour a 9− or 10−inch springform pan.
crust: In the top of a double boiler, over simmering water, melt 3 ounces of the chocolate and the
butter, stirring until smooth. Remove from heat.
Combine the flour and baking powder.
In a medium bowl, with electric mixer on medium, beat the eggs until thick and light−colored. Beat in
the brown sugar until well blended. Beat in the melted chocolate, chocolate extract, and remaining 1/2
ounce of grated chocolate. Gradually stir in the dry ingredients, mixing just until blended. Spread 1
cup evenly onto bottom of the prepared pan. Chill the remaining crust mixture. Bake for 15−17
minutes, or until firm. Cool in the pan in the refrigerator for 15−30 minutes.
Filling: In a large bowl, with electric mixer at medium, beat the cream cheese and brown sugar until
smooth. Beat in the eggs and sour cream. Beat in the peanut butter.
To prepare the pan, use a spatula to spread the remaining chilled crust evenly around the insides of the
pan. To make this easier, set the pan on its side and roll it, spreading at the same time. Pour in the
filling mixture.
Bake for 25 to 30 minutes, or until the filling is firm, spreading the topping on the cheesecake about 3
minutes before removing from the oven.
Topping: In a small bowl, with electric mixer on medium, mix the sour cream, sugar, and peanut
butter until smooth. Spread evenly over the top of the cake in the oven 2−3 minutes before it is
removed. Cool on a wire rack for 1 hour. Place in a plastic or paper bag and chill overnight.
Brownie Peanut Butter Cheesecake 46

Remove the side of the pan and garnish with small apricot roses. Cut the cake into narrow wedges and
serve.
Brownie Peanut Butter Cheesecake 47

Butter Pecan Cheesecake
Yields one 9−inch cheesecake

1/2 cup pecans, finely chopped
1 1/2 cup granulated sugar
3 eggs
2 (8 ounce) containers commercial sour cream
1/2 teaspoon butter flavoring
1 cup pecans, finely chopped, toasted
Combine cracker crumbs, 1/3 cup sugar, butter, and 1/2 cup pecans, mixing well. Reserve 1/3 cup
mixture; firmly press remaining mixture on bottom of a 9−inch springform pan.
Beat cream cheese with an electric mixer until light and fluffy; gradually add 1−1/2 cup sugar, mixing
well. Add eggs, one at a time, beating well after each addition. Add sour cream and flavorings; mix
well. Stir in 1 cup pecans.
Spoon into prepared pan; sprinkle with reserved crumb mixture. Bake at 475 degrees F for 10
minutes; reduce temperature to 300 degrees F, and bake an additional 50 minutes. Let cool to room
temperature on a wire rack; chill.
Butter Pecan Cheesecake 48

Butter Tart Cheesecake
Crust
1 cup flour
1 tablespoon packed brown sugar
Pinch of salt
1/2 cup cold butter, cubed
Filling
1/2 cup brown sugar
3 eggs
1 cup sour cream
2 tablespoons flour
1/4 teaspoon salt
Sauce
1 1/2 cups brown sugar
1/2 cup butter
3 tablespoons half−and−half or milk
1 egg, beaten
Pinch of salt
Crust: Combine flour, sugar, brown sugar and salt; cut in butter. Knead until dough begins to come
together, then press into greased and floured 10−inch springform pan. Bake on middle rack at 325
degrees F for 20 minutes. Remove from oven and cool.
Filling: Beat together cream cheese, sugar, brown sugar and vanilla extract until well blended. Beat in
eggs and sour cream. Stir in flour and salt until blended. Pour into cooled crust and bake on middle
rack at 350 degrees F for 35 to 40 minutes or until edges begin to darken but center is still jiggly. Cool
in oven.
Refrigerate for 3 hours.
Sauce: Mix brown sugar, butter, cream, egg, vanilla extract and salt in heavy bottom saucepan. Cook
over medium−high heat until mixture begins to boil. Reduce heat to medium and cook, stirring, for 1
minute. Remove from heat and cool.
Pour cooled sauce over cake and serve immediately.
Butter Tart Cheesecake 49

Butterfinger Cheesecake
1 no−bake cheesecake mix
3 (2.16 ounce) Butterfingers, finely crushed
1 1/2 cup cold milk
1 (9−inch) graham cracker pie crust
Reserve 1/4 cup finely crushed Butterfingers for garnish. Divide remaining mixture in half.
Combine graham cracker crumbs, sugar, 1/2 of finely crushed Butterfinger mixture and margarine.
Using fork, press mixture against sides and bottom of 8− or 9−inch pie plate.
Pour milk into small mixing bowl. Add cheesecake mix contents and beat at low speed with electric
mixer until blended. Beat at medium speed 3 minutes longer. Fold remaining half of finely crushed
Butterfinger bars into filling mixture. Pour into crust. Chill 1 hour.
Garnish with reserved 1/4 cup finely crushed Butterfinger bars. Refrigerate, covered.
Butterfinger Cheesecake 50
Buttermilk Cheesecake
1 cup butter (at room temperature)
1/2 cup cornmeal
1 cup plus 2 tablespoons granulated sugar
Grated zest of 2 lemons
3/4 cup buttermilk
4 eggs
Set half the butter aside. Melt 3/4 of the remaining butter and use the 2 extra tablespoons to grease a
10−inch springform pan.
Combine cracker crumbs, cornmeal, 2 tablespoons of the sugar and the melted butter in a bowl and
mix thoroughly. The mixture will be in crumbs, not a dough. Dump it out into the prepared pan and
press it into the bottom and 1 inch up the sides. Bake about 10 minutes or until light golden. Remove
from oven and set aside.
Cream remaining butter, remaining 1 cup sugar and cream cheese with lemon zest in large bowl of
electric mixer until smooth. Add buttermilk and vanilla extract and beat, occasionally scraping down
the sides, until well mixed. Add eggs and beat slowly until just combined. Do not over−beat.
Pour the batter into the reserved crust and bake 25 minutes. Reduce the heat to 300 degrees F and
bake an additional 25 minutes.
Reduce the heat to 200 degrees F and bake until done, approximately 20 minutes more or until cake is
set around the edges and barely jiggly in the very center. Cool and chill several hours before serving.
Serves 10 to 12.
Buttermilk Cheesecake 51
Butterscotch Almond Cheesecake
Crust
1 cup flour
1/4 cup toasted almonds
1/4 teaspoon salt
7 tablespoons chilled unsalted butter, cut into pieces
1 egg yolk
Preheat oven to 350 degrees F. Line bottom of 9−inch springform pan with aluminum foil. Butter and
flour foil.
Blend first 4 ingredients in food processor until nuts are finely chopped. Add butter, yolk and almond
extract; blend until mixture begins to gather together. Press onto bottom only of prepared pan. Bake
until golden, about 25 minutes. Transfer to rack. Cool 10 minutes.
Release cake pan sides from from crust. Gently turn out crust onto rack; peel off foil and cool. Place
crust back into pan and re−attach pan sides. Maintain oven temperature.
Filling
1/4 cup Scotch whiskey
1 tablespoon vanilla extract
4 large eggs
2 cups sour cream
Using electric mixer, beat cream cheese, 1 1/4 cups of the sugar, Scotch and vanilla extract in large
bowl until well blended. Add eggs 1 at a time, beating just until combined. Pour into crust−lined pan.
Bake cheesecake until set at edges but center 3 inch area still moves slightly when pan is shaken, about
50 minutes. Place on rack; cool 10 minutes.
Mix sour cream with remaining 1/4 cup sugar. Spoon sour cream mixture over cheesecake. Bake 10
minutes.
Transfer cheesecake to rack and cool 10 minutes.
Run small sharp knife around top edge of pan to loosen cake. Chill overnight (can be made 2 days
ahead).
Butterscotch Topping
2 cups granulated sugar
2/3 cup plus 1 tablespoon Scotch whiskey
1/4 cup unsalted butter
3/4 cup toasted almonds, coarsely chopped
Sweetened whipped cream
Butterscotch Almond Cheesecake 52

Stir sugar and 2/3 cup of the Scotch whiskey in large heavy saucepan over medium heat until sugar
dissolves. Increase heat and boil without stirring until syrup turns golden, occasionally brushing down
sides of pan with pastry brush dipped in water and also swirling pan. Add 2/3 cup cream and butter
(mixture will bubble) and stir until smooth. Cool 10 minutes.
Stir in remaining 1 tablespoon Scotch. Let stand until cool but still pourable, about 2 hours.
Mix in 1/2 cup almonds.
Spoon all but 1/2 cup butterscotch topping over cheesecake (reserve remaining mixture for another
use). Sprinkle with remaining 1/4 cup chopped almonds. Refrigerate up to 1 hour.
Run sharp knife around sides to loosen cake. Release pan sides. Spoon cream into pastry bag fitted
with star tip. Pipe cream over top edge of cake.
Butterscotch Almond Cheesecake 53

Butterscotch Cheesecake
Crust
2 tablespoons flour
Filling
12 ounces butterscotch chips
1/4 cup heavy cream
1/2 cup firmly packed light brown sugar
4 large eggs, at room temperature
1 cup sour cream
2 tablespoons flour
Garnish
1 (8 ounce) jar caramel topping, warmed
1 (8 ounce) package Turtle candies, chopped
Preheat oven to 325 degrees F. Lightly butter a springform pan.
In a bowl, combine the graham cracker crumbs, flour, and sugar and stir in the butter, until
thoroughly blended. Press the crust over the bottom and 1/4 of the way up the sides of the prepared
pan. Bake for 15 minutes, then set the pan aside to cool.
For the Filling: In the top of a double boiler that is set over barely simmering water, melt the
butterscotch chips with the heavy cream, stirring until smooth and creamy. Remove the pan from the
heat.
Put the cream cheese and brown sugar in a large bowl and beat until smooth using an electric mixer on
medium speed. Add the eggs, 1 at a time, beating for 20 seconds after each addition. Scrape down the
bowl. Then add the sour cream, flour, and vanilla and beat until smooth. Add the butterscotch mixture
and beat on low speed until smooth. Scrape down the bowl. Pour the filling into the prepared pan and
smooth the top.
Fill a 2−quart baking pan halfway with hot water and place on the bottom rack of the oven. Place the
cake in the middle rack of the oven and bake for 1 hour.
Turn off the oven and leave the cake in the oven for 1 hour more with the door closed. Remove the
cake from the oven and place it on a wire rack to cool to room temperature. Cover the cake with foil
and refrigerate for at least 4 hours or overnight.
Garnish: Drizzle half of the warm caramel sauce over the cake. Sprinkle the chopped Turtle candies
evenly over the caramel. Drizzle the remaining caramel over the candies.
To Serve: Transfer the cake to a serving plate and remove the sides of the springform pan. Slice the
cake with a sharp, thin knife, wiping the blade clean after each cut.
Butterscotch Cheesecake 54
Butterscotch Orange Cheesecake
1 1/4 cups old fashioned oats, uncooked
2 tablespoons flour
2 teaspoons grated orange peel
4 large eggs
1/3 cup light corn syrup
Combine oats, margarine, brown sugar, and flour; press onto bottom of 9−inch springform pan. Bake
for 15 minutes. Reduce oven temperature to 325 degrees F.
Combine cream cheese, granulated sugar, orange peel and 1 teaspoon vanilla extract, mixing at
medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each
addition; pour over crust. Bake at 325 degrees F for 1 hour and 5 minutes.
Loosen cake from rim of pan. Chill.
Combine brown sugar, corn syrup and margarine in saucepan; bring to boil, stirring constantly.
Remove from heat; stir in 1 teaspoon vanilla extract. Chill until slightly thickened. Spoon over
cheesecake. Garnish with orange slice and fresh mint, if desired.
Butterscotch Orange Cheesecake 55

Cafe Mexicana Cheesecake
Crust
1/4 cup chocolate wafer crumbs
Combine crumbs, butter, sugar and cinnamon in a small bowl. Press evenly over bottom of a buttered
9−inch springform pan. Refrigerate.
Filling
4 large eggs
1 cup sour cream
1/4 cup coffee−flavored liqueur
1 cup whipping cream
1 cup semisweet chocolate chips, melted
Candy coffee beans
Beat cream cheese until smooth. Gradually beat in sugar; add eggs, one at a time, beating well. Stir in
sour cream, liqueur, vanilla extract, whipping cream, chocolate and cinnamon. Blend well. Pour into
crust−lined springform pan. Bake at 325 degrees F for 1 hour and 15 minutes. Do not open oven door.
Turn oven off and leave cheesecake in another hour. Remove and cool slightly, then refrigerate.
To serve, remove cake from pan. Garnish with sweetened whipped cream rosettes; sprinkle lightly with
cinnamon and top with candy coffee beans.
Cafe Mexicana Cheesecake 56

Cake Mix Cheesecake
The variations of this are endless.
1 (18.25 ounce) box cake mix of your choice

2 eggs
1/3 cup vegetable oil
16 ounces cream cheese, (at room temperature)
1 cup milk
2 cups yogurt (any flavor)
1 container Cool Whip®
Mix cake mix, eggs and oil. Pour into greased cake pan of any shape. Bake at 325 degrees F for 10
minutes.
Mix cream cheese, milk and sugar. Pour over baked crust. Bake for 25 to 30 minutes. Cool.
Mix yogurt with Cool Whip®. Spread over cheese filling. Chill and serve.
Cake Mix Cheesecake 57

Calorie Counter's Cheesecake
3/4 cup granulated sugar, divided
1/4 cup butter or margarine, divided
15 ounces small curd cottage cheese
4 eggs
1/2 cup evaporated skim milk
3 tablespoons lemon or orange juice
1 teaspoon lemon or orange peel
1/4 teaspoon salt
1/4 cup flour
1 (10 ounce) package frozen red
raspberries, in syrup, thawed
Preheat oven to 300 degrees F. Grease lightly a springform pan.
Mix cracker crumbs, 1/4 cup sugar and butter. Press into bottom of prepared pan.
In a blender mix until smooth the cheese, eggs, milk, remaining sugar, lemon juice, lemon peel and salt.
Add flour and blend a few seconds. Pour over cracker crumbs. Bake for 1 hour or until firm. Cool
completely before removing side of pan.
Pour raspberries over cheesecake and serve at once.
Calorie Counter's Cheesecake 58

Candied Orange and White Chocolate Cheesecake
Crust
1 1/4 cups all−purpose flour
1 teaspoon grated orange peel (orange part only)
1/2 cup plus 2 tablespoons cold unsalted butter,
cut into pieces (1 1/4 sticks)
Dash of salt
Preheat oven to 350 degrees F. Butter 9−inch spring−form pan with sides at least 2−1/2 inches high.
Wrap outside of pan with large piece of heavy aluminum foil.
Combine flour, sugar, grated peel, butter and salt in large bowl of electric mixer and mix on low speed
just until small crumbs form. Mixture should not form a ball.
Press mixture onto bottom and 1/2 inch up side of prepared pan. Bake about 15 minutes until crust is
golden. Do not turn oven off.
Filling
2 tablespoons all−purpose flour
4 eggs (at room temperature)
1 tablespoon orange−flavored liqueur, such as Grand Marnier
1 tablespoon grated orange peel (orange part only)
2 tablespoons whipping cream
6 ounces white chocolate, melted
Mix cream cheese in large bowl of electric mixer on low speed until smooth. Add sugar and mix until
smooth. Mix in flour. Add eggs, 2 at a time, mixing until batter is smooth. Mix in vanilla extract,
almond extract, liqueur, orange peel and cream. Stir in melted white chocolate. Pour batter into
prepared springform pan. Place cheesecake in large baking pan with at least 2−inch high sides and
place in oven. Pour hot water in large pan to reach 1 inch up sides of springform pan. Bake about 1
hour, until top looks firm when given gentle shake.
Remove from water bath. Cover with paper towels and cool thoroughly, about 2 hours.
Cheesecake should feel cool to the touch. Cover with plastic wrap and chill thoroughly in refrigerator,
at least 6 hours or overnight.
Topping
2 oranges (for peel only)
2/3 cup water
Using vegetable peeler with slight sawing motion, remove orange peel from oranges in large strips. Cut
into matchstick−size strips. Place strips in small saucepan and cover with water. Bring to boil. Drain
Candied Orange and White Chocolate Cheesecake 59

orange strips and rinse with cold water.
Combine 2/3 cup water and the sugar in small saucepan and simmer over medium heat, stirring to
dissolve sugar. Add orange peel and simmer 10 minutes; drain and cool. Or, refrigerate peel in its
syrup up to 1 week.
Place border of glazed orange peel around edge of cheesecake. Store in refrigerator up to 7 days. Serve
at room temperature.
Candied Orange and White Chocolate Cheesecake 60

Candy Cane Cheesecake
1/4 cup butter
3 eggs
1 tablespoon flour
1/4 teaspoon peppermint extract
2/3 cup crushed peppermint candy
Combine first 3 ingredients and press into a 9−inch springform pan.
Blend sour cream, sugar, eggs, flour and both extracts until smooth. Add cream cheese and the 2
tablespoons butter. Stir in crushed candy. Pour into crust and bake on lowest rack of oven for 50 to 60
minutes or until firm. Allow to cool (top may crack) and refrigerate overnight.
Remove from pan and serve. Top with sweetened whipped cream and garnish with candy cane if
desired.
Candy Cane Cheesecake 61

Cappuccino Cheesecake
1 envelope Knox® unflavored gelatine
3/4 cup boiling water
8 ounces sour cream
1/3 cup coffee liqueur
1/2 cup chopped pecans or walnuts
Zwieback Crumb Crust
In a large bowl, mix unflavored gelatine with sugar; add boiling water and stir until gelatine is
completely dissolved. With electric mixer, add sour cream, cream cheese, liqueur and vanilla extract,
one at a time, beating well after each addition. Fold in nuts. Turn into the prepared crust; chill until
firm.
Zwieback Crumb Crust

1 cup zwieback cracker crumbs
3 tablespoons melted butter or margarine
Combine all ingredients in a small bowl. Press into a 9−inch pie pan; chill.
Cappuccino Cheesecake 62
Cappuccino−Kissed Cheesecake
1 1/4 cups Hershey's Mini Kisses® Semi−Sweet Chocolate, divided
3 eggs
1/3 cup milk
1 tablespoon instant espresso powder
1/4 teaspoon ground cinnamon
Espresso Cream
Combine cookie crumbs and butter; press onto bottom and 1 inch up side of 9−inch springform pan.
Melt 1 cup Mini Kisses Chocolate in small saucepan over low heat, stirring constantly. Combine cream
cheese and sugar in large bowl, beating on medium speed of mixer until well blended. Add eggs, milk,
espresso powder and cinnamon; beat on low peed until well blended. Add melted Mini Kisses
Chocolate; beat on medium speed 2 minutes. Spoon mixture into crust. Bake 55 minutes. Remove from
oven to wire rack. Cool 15 minutes.
With knife, loosen cake from side of pan. Cool completely; remove side of pan. Cover; refrigerate at
least 4 hours before serving.
To serve, garnish with Espresso Cream and remaining 1/4 cup Mini Kisses Chocolate. Cover;
refrigerate leftover cheesecake.
Espresso Cream
1/2 cup cold whipping cream
2 tablespoons confectioners' sugar
1 teaspoon instant espresso powder
Beat ingredients together until stiff.
Cappuccino−Kissed Cheesecake 63
Caramel Apple Cheesecake
1 (21 ounce) can apple fruit filling, divided
1 (9− or 10−inch) graham cracker crust
2 eggs
1/2 cup caramel topping
12 pecan halves plus 2 tablespoons chopped pecans
Reserve 1/2 cup apple filling. Spoon remaining filling into crust. Beat together cream cheese, sugar and
vanilla extract until smooth. Add eggs and beat well. Pour over apple filling. Bake 35 minutes or until
center is set. Cool.
Mix reserved apple filling and caramel topping in a small saucepan. Heat about 1 minute. Arrange
apple slices around outside edge of cheesecake. Spoon caramel sauce onto the cheesecake and spread
evenly. Decorate with pecan halves around edge. Sprinkle with chopped pecans. Refrigerate until
ready to serves.
Caramel Apple Cheesecake 64

Caramel Brownie Cheesecake
Yields: 1 (9−inch) cheesecake
1 3/4 cups vanilla wafer crumbs (about 60 cookies)

1 (14 ounce) package caramels
1 (5 ounce) can evaporated milk
2 1/2 cups coarsely crumbled brownies
1 cup firmly packed brown sugar
3 large eggs
1 (8 ounce) carton sour cream
Garnishes: whipped cream, chocolate lined

wafer rolls, chocolate coffee beans, caramel
syrup or chocolate syrup
Combine vanilla wafer crumbs and butter; firmly press onto bottom and 2 inches up sides of a lightly
greased springform pan. Bake at 350 degrees F for 5 minutes. Let cool on a wire rack.
Combine caramels and evaporated milk in a small heavy saucepan; cook over low heat, stirring often,
until caramels melt. Pour caramel mixture over crust. Sprinkle crumbled brownies over caramel.
Beat cream cheese at medium speed on an electric mixer until fluffy. Gradually add brown sugar,
mixing well. Add eggs, one at a time, beating after each addition, just until blended. Stir in sour cream
and vanilla. Pour batter over brownies in crust.
Bake at 350 degrees F for 50 minutes to 1 hour or until almost set. Remove from oven. Let cool to room
temperature on a wire rack. Remove sides of pan. Garnish if desired.
NOTE: You can buy pre−packaged, unfrosted brownies from a bakery, or make your favorite box or
scratch recipe. Bake, cool, and crumble enough to make 2 1/2 cups.
Caramel Brownie Cheesecake 65

Caramel Cheesecake
Crust
1/2 cup ground pecans
1/4 cup margarine
Combine all ingredients and press into 9−inch springform pan. Bake 10 minutes at 325 degrees F and
remove from oven. Turn oven to 450 degrees F. If you wish, you can use 1 cup graham cracker crumbs
and eliminate the pecans.
Filling
2 tablespoons flour
3 eggs
1/2 cup caramel ice cream topping
1/2 cup pecans, chopped
Combine softened cream cheese, sugar, flour and vanilla extract, mixing at medium speed until
well−blended. Add eggs one at a time, mixing well after each. Reserve 1 cup of cheese batter; stir 1/2
cup of caramel topping into this reserved cup of batter. Spoon half of plain batter over crust; cover
with the caramel batter. Sprinkle chopped nuts over caramel layer; spread remaining plain batter over
the nuts. Bake 7 minutes at 450 degrees F, then reduce temperature to 250 degrees F and bake 40 to 45
minutes more. Remove from oven and loosen cake from rim, but do not remove rim until cool.
Topping
1 tablespoon brown sugar, packed
1 1/2 teaspoons margarine
1 1/2 tablespoons water
1/2 cup pecan halves
2 tablespoons caramel ice cream
In saucepan, melt brown sugar and margarine; add water and bring to boil. Add nuts and cook 2
minutes, stirring constantly. Spread nuts on wax paper and let cool. Before serving, spread caramel
topping over cake and sprinkle on the caramelized nuts.
Caramel Cheesecake 66
Caramel Fudge Cheesecake
1 (8−inch square pan size) box fudge brownie mix
1/4 cup evaporated milk
1 1/4 cups coarsely chopped pecans
2 eggs
2 (1 ounce) squares semisweet chocolate, melted
2 (1 ounce) squares unsweetened chocolate, melted
Preheat oven to 350 degrees F. Grease a 9−inch springform pan.
Prepare brownie batter according to package directions. Spread into prepared springform pan. Bake
for 20 minutes.
Cool for 10 minutes on a wire rack.
Meanwhile, in a microwave−safe bowl, melt caramels with milk. Pour over brownie crust; sprinkle
with pecans.
In a mixing bowl, combine cream cheese and sugar; mix well. Add eggs, beating on low speed just until
combined. Stir in melted chocolate. Pour over pecans. Bake for 35 to 40 minutes or until the center is
almost set.
Cool on a wire rack for 10 minutes.
Run a knife around edge of pan to loosen; cool completely. Chill overnight.
Remove sides of pan before serving. Store leftovers in the refrigerator.
Yields 12 servings.
Caramel Fudge Cheesecake 67

Caramel Pecan Layered Cheesecake
24 ounces softened cream cheese
3 eggs
1/2 cup caramel topping
1 tablespoon packed brown sugar
1 1/2 teaspoons butter or margarine
1 1/2 teaspoons water
1/2 cup pecan halves
2 tablespoons caramel topping
Crust
1/4 cup melted margarine
Combine crumbs, 2 tablespoons sugar and 1/4 cup butter or margarine and press into 9−inch
spring−form pan. Bake at 325 degrees F for 10 minutes.
Combine cream cheese, 3/4 cup sugar, flour and vanilla extract, mixing at medium speed until well
blended. Add eggs one at a time, mixing well after each addition. Reserve 1 cup
cream cheese batter; stir in 1/2 cup caramel topping. Spoon 1/2 of plain batter over crust. Cover with
caramel batter. Sprinkle 1/2 cup chopped pecans over caramel layer. Spread remaining plain batter
over pecans. Bake at 450 degrees F for 7 minutes.
Reduce temperature to 250 degrees F. Continue baking for 30 minutes. Loosen cake from rim of pan.
Cool before removing. Chill.
Melt brown sugar and butter or margarine in saucepan. Add water and bring to boil. Add pecan
halves. Cook 2 minutes, stirring constantly.
Spread on wax paper and cool. Brush top of cake with 2 tablespoons caramel topping and arrange
pecan halves over top before serving.
Caramel Pecan Layered Cheesecake 68

Carrot and Raisin Cheesecake
1/2 cup unbleached all−purpose flour
4 large eggs
1/4 cup unsweetened orange juice
1 cup finely shredded carrot
1/4 cup raisins
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup sifted confectioners’ sugar
Combine crumbs, granulated sugar, cinnamon and margarine. Press onto bottom of 9−inch
springform pan. Bake at 325 degrees F for 10 minutes.
Combine 20 ounces cream cheese, granulated sugar and 1/4 cup flour, mixing at medium speed of
electric mixer until well blended. Blend in eggs and juice. Add combined remaining flour, carrots,
raisins and spices; mix well. Pour over crust. Bake at 450 degrees F for 10 minutes. Reduce oven
temperature to 250 degrees F, and continue baking for 55 minutes more. Loosen cake from rim of pan;
cool before removing rim of pan. Chill.
Combine remaining 4 ounces cream cheese and juice, mixing until well blended. Gradually add
confectioners’ sugar, mixing until well blended. Spread over top of cheesecake. Garnish with additional
raisins and finely shredded carrots, if desired.
Carrot and Raisin Cheesecake 69

Carrot Cake Cheesecake
Crust
1/4 cup brown sugar
Mix graham cracker crumbs and brown sugar and then mix in the melted butter. Put into the bottom
of a large springform pan.
Shake the crumbs around to spread them out and then press them down with a flat object.
Carrot Cake Layer

1 1/2 eggs, beaten
3/4 cup granulated sugar or Sucanat
3/4 cup flour
1/2 teaspoon salt
3/4 teaspoon baking soda
1/4 teaspoon nutmeg
1 cup carrots, peeled and grated
(about 3 medium)
1/3 cup walnuts, chopped
1/8 to 1/4 cup raisins soaked in
1/8 cup Frangelico hazelnut liqueur
Mix vegetable oil and eggs together.
Mix dry ingredients together. Mix dry ingredients with the wet ingredients.
Beat in the carrots and walnuts. Mix in the raisins and Frangelico.
Pour into the springform pan and shake it around. Spread evenly with a spatula. Set aside.
Cream Cheesecake Layer

1 1/2 eggs, beaten
1/4 teaspoon salt
1/4 cup lemon juice or 2 tablespoons Limoncello
Beat together the cream cheese and sweetened condensed milk. Add eggs, salt and lemon juice (or
Limoncello) and beat until smooth. Pour slowly over the carrot cake layer. Bake for 50 minutes. Check
to make sure the center of the cheesecake layer is done. If so, turn off the heat and open the oven door
for 30 minutes.
Carrot Cake Cheesecake 70

Remove cheesecake and let cool on a rack for an hour or so.
Refrigerate cheesecake.
Topping
1 tablespoon toasted hazelnut crumbs
Sprinkle toasted hazelnut crumbs evenly around the top of the cake using your thumb and two
adjacent fingers in a repeated imitation of pinching salt.
Carrot Cake Cheesecake 71

Carrot Cheesecake
3/4 pound carrots, peeled and cut into 2−inch pieces
2/3 cup fine graham cracker crumbs
2/3 cup fine gingersnap crumbs
2/3 cup finely ground pecans
4 tablespoons unsalted butter, softened
1 tablespoon lemon juice
1 teaspoon grated orange zest
1 teaspoon minced ginger root
1/4 teaspoon mace
1/4 teaspoon allspice
16 ounces cream cheese, cut into small cubes and softened
4 eggs
1/4 cup finely chopped pecans
Bring 4 cups of water to a boil, and cook carrots until very tender − about 45 minutes. Drain cooked
carrots. Return them to a moderate heat for a minute or so to cook off excess moisture.
In a medium bowl, combine graham cracker crumbs, gingersnap crumbs, the 2/3 cup ground nuts, and
sugar; toss well. Work in butter until mixture is crumbly. Pat over bottom and up sides of a buttered 9
inch springform pan. Bake the crust for 7 minutes. Turn oven down to 350 degrees F.
Transfer carrots to food processor and purée for 30 seconds. Scrape down side, and puree again until
absolutely smooth. Add brown sugar, ginger, lemon juice, orange zest, cinnamon, mace and allspice to
the processor, and purée for 30 seconds. Scrape down sides and repeat. Let mixture stand until cool.
Add cream cheese to cooled carrot mixture, and purée for 1 minute; scrape down sides every 20
seconds. Beat in eggs, one at a time. Pour batter into crust, and sprinkle with remaining 1/4 cup
chopped nuts.
Bake for about 50 minutes; cake tester will come out clean. Let cool. Cover loosely, and refrigerate at
least 4 hours before serving.
Carrot Cheesecake 72
Cheesecake
2 pounds cream cheese, room temperature
3 large eggs
1/2 pint heavy cream
Lemon rind, optional
Use a chocolate wafer crust . Put into a 9−inch springform pan and bake 1 hour or so (till slightly
browned at edges) at 350 degrees F. Don't over−bake...tends to dry out the cake.
Can also bake in 2 ready made crusts (graham or chocolate). Adjust time if making 2 pies to 30
minutes.
Cheesecake 73
Cheesecake Elegante
Crust
1 teaspoon ground allspice
Combine all ingredients. Spread in bottom of a 9−inch springform pan, pressing some of the crumbs
up the sides to form a rim about 1 1/2 inches high.
Cheese Layer
4 eggs, lightly beaten
1 tablespoon pure vanilla extract
Beat cheese until soft and creamy. Add eggs, sugar and vanilla extract, beating until thoroughly
creamed and smooth. Pour into prepared crust. Bake at 325 degrees F for 1 hour and 15 minutes, then
top with sour cream layer.
Sour Cream Layer

1 pint dairy sour cream
1/3 cup granulatedsugar
1/4 teaspoon rum extract
Combine all ingredients. Spread over cheese layer. Return cheesecake to oven. Increase temperature to
450 degrees F and bake for 7 minutes. Remove from oven and cool, then chill.
Cheesecake Elegante 74
Cheesecake Supreme with Blackberry Sauce
Makes 12 to 16 servings
Crust
1 3/4 cups finely crushed cinnamon graham crackers
1/4 cup finely chopped walnuts
In a medium mixing bowl, stir together crushed graham crackers, walnuts and cinnamon. Stir in
butter. If desired, reserve one−fourth cup for topping. Press remaining crumb mixture onto bottom
and about two inches up sides of an eight− or nine−inch springform pan; set aside.
Filling
1/2 teaspoon fresh lemon juice
2 eggs
1 egg yolk
1/4 cup heavy whipping cream
Be sure cream cheese is very soft. Combine in a large mixing bowl with sugar, flour, vanilla and lemon
juice. Beat with an electric mixer on medium speed until combined. Add whole eggs and egg yolk all at
once, beating on low speed just until combined. (Do not over−beat.) Stir in cream.
Pour filling into crust−lined pan. If desired, top with reserved crumbs. Place on a shallow baking pan.
Bake until center appears nearly set when shaken gently (45 to 50 minutes for an eight−inch pan, 35 to
40 minutes for a 9−inch pan).
Cool in the pan on a wire rack for 15 minutes. Use a sharp, thin−bladed knife to loosen the crust from
the sides of the pan; cool for 30 minutes longer. Remove the sides of the pan; cool cheesecake
completely. Cover and chill for at least four hours before serving.
Blackberry Sauce
1 pint fresh blackberries or 1 (12 ounce) package
frozen blackberries, thawed
1/4 cup granulated sugar, or more to taste
Puree blackberries in blender or food processor. Pour through a fine−mesh strainer into a small bowl,
pressing with back of spoon. Discard seeds. Add sugar to taste, stirring to dissolve completely.
Cheesecake Supreme with Blackberry Sauce 75

Cheesecake with Apricot Sauce
2 pounds cream cheese, softened
4 eggs
Juice and grated rind of 1 lemon
Strawberries, blueberries or other fruit or berries
Preheat oven to 325 degrees F. Butter the inside of an 8−inch wide soufflé dish and sprinkle with
graham cracker crumbs until coated. (Do not use a springform pan.) Shake out the excess crumbs. Set
aside.
Place cream cheese, eggs, sugar, lemon juice and rind and vanilla extract in a bowl. Start beating with
electric beater at low speed and, as the ingredients blend, increase the speed to high. Continue beating
until thoroughly blended and smooth. Scrape batter into prepared dish and shake gently to level the
mixture. Set the dish inside a slightly wider pan and fill larger pan with boiling water to a depth of
about 1/2 inch. Do not let the edge of the soufflé dish touch the rim of the larger pan. Place in oven and
bake 1 1/2 hours.
Turn off oven heat and let cake sit in oven 20 minutes longer. Lift soufflé dish out of water and place
on a rack. Let dish stand until cake reaches room temperature. Invert a plate over the cake and
carefully turn both upside down to unmold the cake. Invert a cake plate over the bottom of the cake
and carefully turn this upside down so that the cake comes out right side up. Garnish with berries or
fruit and spoon Apricot Sauce over all.
Apricot Sauce
1 (10 ounce) jar apricot jam
1/4 cup water
1 tablespoon rum, Cognac or kirsch
Combine jam, sugar and water in a small saucepan and stir over low heat until blended and smooth.
Push the sauce through a small sieve with a spoon. Let cool and stir in the rum, Cognac or kirsch.
Makes 1 1/2 cups.
Cheesecake with Apricot Sauce 76

Cheesecake with Strawberry Glaze
Cookie Crust
1 cup sifted flour
1 teaspoon grated lemon rind
Scrapings from small vanilla bean
1 egg yolk, beaten
1/2 cup butter, softened
Mix ingredients by hand. Pat into bottom of springform pan. Bake at 400 degrees F for 10 minutes.
Cool.
Filling
1 1/4 pounds cream cheese
1 1/4 tablespoons flour
3/4 teaspoon grated orange rind
2 tablespoons sour cream
2 tablespoons milk or cream
4 egg yolks
Cream cheese until softened. Beat in next 6 ingredients. Add egg yolks one at a time, beating well after
each. Pour into springform pan over crust. Bake at 500 degrees F for 6 minutes; then reduce heat to
200 degrees F and bake for 30 minutes more. DO NOT OVERCOOK. Cool and refrigerate. Leave in
springform pan until chilled; then unmold.
Strawberry Glaze
2 pints fresh strawberries, divided
1 1/2 tablespoons cornstarch
Juice of 1/2 lemon
5 drops red food coloring
Pour 1 cup strawberries in blender. Blend on high. Place sugar and cornstarch in shallow pan; add
strawberry purée slowly; then add lemon juice and food coloring. Cook until thick. Do not overcook.
Arrange remaining whole or halved strawberries on top of cake and pour glaze over all. Decorate with
more whole strawberries or mint leaves.
Serves 12.
Cheesecake with Strawberry Glaze 77

Cherry Cheesecake
1 (16.5 ounce) can pitted Bing cherries
1 small box instant lemon pudding
2 cups milk
Graham cracker crust
Mix cream cheese, instant pudding and milk. Pour into graham cracker crust, then chill.
Drain and reserve juice from the can of cherries. In a saucepan, cook juice and cornstarch until
thickened; remove from heat and add cherries. When sauce has cooled, pour over the top of the
cheesecake.
Cherry Cheesecake 78
Cherry Cheesecake Miniatures
2 eggs
1 teaspoon lemon juice (optional)
1/4 teaspoon salt
24 vanilla wafers
2 tablespoons almond flavor liqueur
In a bowl beat cream cheese until fluffy. Add eggs, milk, vanilla extract, lemon juice and salt, beating
until well combined.
Insert 24 cupcake liners into a muffin pan. Place one vanilla wafer, flat side down, on bottom of each
liner. Divide mixture into 24 portions, filling each cup 2/3 full with batter. Bake at 350 degrees F for 15
to 20 minutes or until filling is puffed and set. Filling will settle to original volume when cool.
Top with cherry pie filling flavored with liqueur; chill before serving. Must be refrigerated.
Cherry Cheesecake Miniatures 79

Cherry Chocolate Cheesecake
3 eggs
12 ounces melted semisweet chocolate chips
1 cup heavy cream
1 (21 ounce) can cherry fruit filling
Whipped topping
Preheat oven to 350 degrees F. Combine crumbs and butter; press firmly on bottom of 9−inch
springform pan.
In large mixing bowl, beat cream cheese and sugar until smooth. Add eggs, one at a time, beating well.
Add melted chocolate chips; beat well. Add cream and vanilla extract; beat well. Pour into prepared
pan. Bake 55 minutes, or until center is set. Cool; chill. top with cherry fruit filling before serving and
garnish with whipped topping.
Cherry Chocolate Cheesecake 80

Cherry Cream Cheese Cake
8 ounces cream cheese, softened*
1/3 cup lemon juice, fresh or bottled
Let cream cheese stand at room temperature until soft. In medium bowl, beat cream cheese until light
and fluffy, slowly adding milk and beating until smooth. Stir in lemon juice and vanilla extract. Pour
into crust of your choice. Top with cherry pie filling.
* For a firmer pie, you can use 16 ounces of cream cheese.
Cherry Cream Cheese Cake 81

Cherry Fudge Brownie Cheesecake
1 package Betty Crocker supreme fudge brownie mix
(with can of chocolate syrup)
1 1/2 cups whipping cream
Mix 1 1/2 cups of the brownie mix (dry) and the butter thoroughly. Press into an ungreased square pan.
Beat cream cheese in large bowl on medium speed, scraping bowl often until smooth, about 2 minutes.
Stir in remaining brownie mix, whipping cream and chocolate flavor syrup. Beat on medium speed
about 5 minutes. Pour over crust in pan. Bake until set (35 to 40 minutes). Cool and spread pie filling
over cheesecake. Refrigerate until chilled.
Cherry Fudge Brownie Cheesecake 82

Cherry Swirled Cheesecake
1 teaspoon grated orange rind
3 eggs
1/2 cup lemon juice
Combine crumbs, sugar and butter; press mixture into the bottom of 9−inch springform pan. In
blender, purée pie filling until smooth; add orange rind. In mixing bowl, beat cream cheese until fluffy.
Gradually beat in milk until smooth. Add eggs, lemon juice and vanilla extract; mix well. Pour half of
cream cheese mixture into springform pan; top with 1/2 cup pie filling. Repeat layering. With knife
swirl pie filling into cheese mixture. Bake at 300 degrees F for 50 to 55 minutes or until center is set.
Cool; chill. Serve with remaining cherry mixture.
Cherry Swirled Cheesecake 83

Cherry Topped Cheesecake
1 package Duncan Hines yellow cake mix
4 eggs
2 tablespoons oil
1 1/2 cups milk
1 can cherry pie filling
Preheat over to 300 degrees F. Reserve 1 cup dry cake mix.
In a large mixing bowl combine remaining cake mix, 1 egg and oil (mixture with be crumbly). Press
crust mixture evenly into bottom and 3/4 way up sides of a greased 13 x 9 inch pan.
In a small bowl blend cream cheese and sugar. Add 3 eggs and reserved cake mix; beat 1 minute at
medium speed. At low speed slowly add milk and flavorings; mix until smooth. Pour into crust.
Bake at 400 degrees 45−55 minutes until center is firm. Cheesecake can also be baked in 2 (9−inch)
pans for 40−45 minutes.
When cool, top with pie filling; chill before serving. Store in refrigerator; freeze covered with foil.
Cherry Topped Cheesecake 84

Chimpanzee Cheesecake
3 eggs
1 cup mashed bananas (3 medium)
Microwave margarine in a 10−inch glass pie plate at HIGH for 45 seconds, or until melted. Add
crumbs and sugar, blending well. Press crumb mixture onto bottom and sides of pie plate. Microwave
at HIGH for 2 minutes, rotating plate midway through cooking. Set aside.
Microwave unwrapped cream cheese in glass mixer bowl at MEDIUM (50%) for 2 1/2 to 3 minutes, or
until softened. Beat well with electric mixer at high speed until fluffy. Add sugar, eating well. Add eggs
and lemon juice; beat until smooth. Blend in bananas. Pour mixture into prepared crust. Microwave at
MEDIUM−HIGH (70%) for 10 to 11 minutes, rotating plate every 2 minutes.
Let stand until cool. Refrigerate. Garnish each serving with sliced bananas, if you wish.
Chimpanzee Cheesecake 85
Choco Colada Cheesecake
Crust
2 cups chocolate wafer cookie crumbs
Position rack in center of oven and preheat to 350 degrees F. Butter a 9−inch−diameter springform
pan with 2 3/4−inch high sides. Wrap outside of pan with heavy−duty foil. Combine cookie crumbs and
butter in medium bowl; mix to blend. Press crumb mixture onto bottom and 1 inch up sides of
prepared pan. Bake crust until firm to touch, about 8 minutes. Cool crust completely. Reduce oven
temperature to 325 degrees F.
Filling
6 ounces semisweet chocolate, chopped
1 1/4 cups plus 2 tablespoons granulated sugar
2 cups sweetened coconut flakes
Additional sweetened shredded coconut
Stir chocolate in top of double boiler set over simmering water until smooth. Remove from over water.
Using electric mixer, beat cream cheese in large bowl until smooth. Gradually add sugar, beating until
blended. Beat in flour. Add eggs 1 at a time, beating to blend after each addition. Beat in cream and
both extracts. Stir in 2 cups coconut.
Transfer filling to crust. Drizzle melted chocolate over filling. Using small knife, swirl chocolate and
coconut batter together on surface, forming decorative pattern. Place cake in large baking pan. Add
enough hot water to baking pan to come 1 inch up sides of cake pan. Bake cake until just set in center
and firm around edges, about 1 hour 15 minutes.
Remove cake from water. Cool on rack. Cut around pan sides to loosen cake. Cover cake with plastic
and refrigerate overnight. Let stand at room temperature 30 minutes before serving.
Release springform pan sides. Transfer cake to platter. Sprinkle additional coconut around top edge of
cake.
Choco Colada Cheesecake 86

Chocolate Amaretto Cheesecake
Crust
1 1/2 cups finely chopped blanched almonds
Combine the almonds, sugar and butter in a mixing bowl, mixing well. Press onto the bottom and 1/3
of the way up the sides of a 9−inch springform pan. Bake for 15 to 20 minutes or until lightly browned.
Reduce the oven heat to 325 degrees F.
Filling
5 ounces milk chocolate chips
5 ounces semisweet chocolate chips
1/3 cup amaretto liqueur
2 eggs
1 cup sour cream (at room temperature)
Melt the chocolate chips and butter with the Amaretto in a double boiler, stirring until smooth. In a
mixing bowl, beat the cream cheese and sugar together. Add the eggs and sour cream, mixing well.
Pour in the chocolate mixture and blend. Pour into the prepared crust and bake for 45 minutes. Cool
to room temperature and remove the sides of the pan. Chill before serving.
Chocolate Amaretto Cheesecake 87

Chocolate Amaretto Tofu Cheesecake
Crust
Flatten out crumbs and butter mixture into a pie pan with a fork.
Filling
1 pound soft tofu
1/2 cup brown sugar
1/3 cup honey
1 tablespoon flour
In a medium mixing bowl, blend all filling ingredients using an electric mixer. Blend until smooth and
full of air bubbles. Pour into pie crust. Bake for one hour or until the top begins to crack.
Chocolate Amaretto Tofu Cheesecake 88

Chocolate Cappuccino Cheesecake
1/4 cup softened butter
3 large eggs
8 ounces semi−sweet chocolate
1 cup sour cream
1/4 teaspoon salt
2 teaspoon instant espresso coffee, dissolved in
1/4 cup hot water
1/4 cup coffee liqueur
2 tablespoons powdered sugar
2 tablespoons coffee liqueur
Combine chocolate wafer crumbs, butter, sugar and cinnamon, mixing well.
Butter sides and bottom of 8−inch springform pan. Press crumb mixture into pan. Set aside.
Beat cream cheese until smooth. Gradually add sugar, mixing until well blended. Add eggs, one at a
time. Beat at low speed until very smooth. Melt chocolate with cream over boiling water, stirring until
smooth. Add to cheese mixture, blending well. Add sour cream, salt, coffee, liqueur, and vanilla
extract, beating until smooth. Turn into prepared pan. Bake in center of oven at 350 degrees F for 45
minutes, or until sides are puffed. Center will be soft but will firm up with chilled. Turn oven off; leave
door ajar. Allow cake to cool in oven for 45 minutes.
Cover and chill for 12 hours. Remove sides of pan.
Whip cream with powdered sugar and liqueur. Garnish cake with mounds of whipped cream and
chocolate leaves or chocolate espresso beans (optional).
Chocolate Cappuccino Cheesecake 89

Chocolate Caramel Pecan Cheesecake
1 cup chopped pecans, toasted
2 eggs
3/4 cup semisweet chocolate chips
Pecan halves
Unwrap caramels; combine caramels and milk in a heavy saucepan; cook over low heat until melted,
stirring often. Pour over Graham Cracker Crust in a 9−inch springform pan; sprinkle toasted pecans
evenly over caramel layer and set aside.
Beat cream cheese at high speed of electric mixer until light and fluffy; gradually add sugar, mixing
well. Add eggs, one at a time, beating well after each addition. Melt chocolate chips. Stir in vanilla
extract and chocolate; beat until blended. Spoon over pecan layer. Bake at 350 degrees F for 30
minutes.
Remove from oven, and run knife around edge of pan to release sides. Let cool to room temperature on
a wire rack; cover and chill at least 8 hours. When ready to serve, remove cheesecake from pan;
arrange pecan halves around top edge of cheesecake.
Chocolate Caramel Pecan Cheesecake 90

Chocolate Cheesecake with Raspberry Sauce
Crust
12 Oreo or chocolate sandwich cookies,
crushed into crumbs, about 1 1/4 cups
Combine crumbs and butter in a bowl and mix thoroughly. Press into bottom of a 9−inch springform
pan. Set aside.
Raspberry Sauce
2 packages frozen raspberries,
thawed but not drained
1 teaspoon fresh lemon juice
in a food processor or blender, puree raspberries. Add sugar and lemon juice and process for 15
seconds. Refrigerate until ready to use.
Filling
3 (8 ounce) packages softened cream cheese
1/2 cup sour cream
4 eggs
4 ounces bittersweet chocolate, melted
in double boiler and cooled
In a large bowl, beat cream cheese and sugar until light and fluffy. Beat in sour cream. Add eggs, one
at a time, beating well after each addition. Add vanilla extract and melted chocolate, mixing until well
combined.
Pour into prepared crust and bake for 1 hour. Remove from oven and allow to cool completely away
from drafts or open windows or doors or cracks will form.
Refrigerate cheesecake overnight to allow flavors to settle.
Chocolate Cheesecake with Raspberry Sauce 91

Chocolate Cherry Cheesecake
Yield: 16 servings
8 1/2 ounces chocolate wafers, finely crushed

12 ounces semisweet chocolate chips
1 1/2 cups heavy cream
3/4 cup cherry−flavored liqueur
1 pound cherry pie filling
1/2 cup heavy cream, whipped (optional)
In large bowl, combine chocolate wafer crumbs and butter. Pat firmly into a 9−inch springform pan,
covering bottom and 2 1/2 inches up sides. Chill.
Combine over hot (not boiling) water, chocolate chips and heavy cream. Stir until chocolate chips are
melted and mixture is smooth. Set aside.
In a large bowl, combine cream cheese and sugar, beating until creamy. Add eggs, one at a time,
beating well after each addition. Add chocolate mixture, cherry liqueur and vanilla extract, mixing
until blended. Pour into prepared crust. Bake at for 60 minutes. Turn oven off. Let stand in oven with
door ajar 1 hour. Remove, cool completely. Chill 24 hours.
Spread cherry pie filling over top of cheesecake leaving 1−inch from the edge. Decorate edge with
whipped cream, if desired.
Chocolate Cherry Cheesecake 92

Chocolate Chip Cheesecake
10 average Nabisco reduced−fat Oreo(s), or other similar
reduced−fat, cream−filled chocolate sandwich cookies
8 ounces fat−free cream cheese
8 ounces light cream cheese, tub−style
1 cup fat−free cottage cheese
2 teaspoons almond extract
6 large egg whites
3/4 cup mini chocolate chips
Lightly coat a 9−inch springform pan with cooking spray. Crush cookies and sprinkle cookie crumbs
evenly over bottom of pan.
Using an electric mixer, beat together cream cheeses on lowest speed until well blended.
In a small bowl, combine sugar and flour. Add to cream cheese mixture and beat until smooth.
In a food processor or blender, purée cottage cheese until smooth. Add cottage cheese and almond
extract to cream cheese mixture; beat until smooth. Add egg whites and beat until well blended. Stir in
1/2 cup of chocolate chips.
Pour into springform pan; top with remaining chocolate chips and bake until cheesecake puffs and
center is almost set, about 60 minutes.
Transfer to a wire rack and cool completely. Run a knife around sides to loosen and release pan sides.
Cover and chill overnight. Cut into 12 slices and serve.
Serves 12− Points per serving 5
Chocolate Chip Cheesecake 93

Chocolate Chip Cookie Dough Cheesecake
1 1/2 cups finely crushed chocolate wafer cookies
16 ounces cream cheese, diced
2 cups sour cream
3 eggs
1/4 cup butter
2 tablespoons water
1 cup semisweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C).
Mix the chocolate wafer cookie crumbs with 2 tablespoons of the sugar, and the melted butter. Press
firmly into the bottom and 1/2 inch up the sides of one 9−inch springform pan. Bake at 350 degrees F
(175 degrees C) for about 8 minutes.
To Make Cookie Dough: In a bowl beat 1/4 cup butter or margarine with the brown sugar and 1/4 cup
of the sugar. Stir in the water and 1 teaspoon of the vanilla extract. Beat in the flour and the semisweet
chocolate chips. Stir until combined.
To Make Cheesecake: In a food processor or with a mixer beat 1 cup of the white sugar, and all the
cream cheese. Add 1 cup of the sour cream, the eggs, and 1 teaspoon of the vanilla. Mix well and pour
into prepared crust.
Drop cookie dough in 2 tablespoon portions evenly over the top of the cake, pushing dough beneath the
surface. Bake at 350 degrees F (175 degrees C) for about 40 minutes. Cake will jiggle slightly in center.
Spread topping over hot cake. Let cake cool than chill in a refrigerator until cold, at least 4 hours.
To Make Topping: Mix the remaining 1 cup sour cream, 1 teaspoon vanilla extract and the 2 teaspoons
sugar until smooth. Spread over hot cake.
Chocolate Chip Cookie Dough Cheesecake 94

Chocolate Cookie Cheesecake
1 1/2 cups cream−filled chocolate
sandwich cookie crumbs
4 eggs
1 1/2 cups coarsely chopped cream−filled
chocolate sandwich cookies
16 ounces sour cream
1 1/4 cups semisweet chocolate morsels
Combine first 4 ingredients in a medium bowl. Firmly press mixture evenly onto bottom and 1 inch up
sides of a 10−inch springform pan. Bake at 350 degrees F for 5 minutes; set aside.
Beat cream cheese at medium speed of an electric mixer until smooth. Gradually ad the 1 1/4 cups
sugar, beating well. Add the 1/3 cup whipping cream, flour and the 1 teaspoon vanilla extract; beat
well. Add eggs, one at a time, beating after each addition. Pour one−third of batter into the prepared
pan. Top with cookie pieces; pour in remaining batter. Bake at 350 degrees F for 45 minutes.
Combine sour cream, the 1/4 cup sugar and the 1 teaspoon vanilla extract. Spread evenly on
cheesecake. Bake at 350 degrees F for 7 minutes. Turn oven off, and leave in oven for 30 minutes.
Remove cheesecake from oven, and let cool completely on a wire rack.
Combine the 1 cup whipping cream and semisweet chocolate morsels in a saucepan; stir over low heat
until chocolate melts. Stir in the 1 teaspoon vanilla extract. Pour mixture over cheesecake while still
warm. Refrigerate until serving time.
Chocolate Cookie Cheesecake 95

Chocolate Covered White Chocolate Cheesecake

3 eggs
1/2 pound white chocolate, melted
1 cup heavy cream

12 ounces semisweet chocolate, broken into small
pieces (or semisweet chocolate bits)
Heat oven to 350 degrees F.
Mix crumbs and butter and press onto bottom of 9−inch springform pan. Bake for 10 minutes.
Beat cream cheese, sugar, and vanilla until well blended. Add eggs, one at a time, mixing well after
each addition. Blend in melted white chocolate and pour over crust.
Bake 40 minutes, turn off oven and let cake cool inside the oven as it cools down. Loosen cake from rim
of pan and cool completely. Chill for at least 4 hours. Remove rim.
Heat heavy cream, butter, and sugar in a heavy saucepan over medium−high heat. Stir to dissolve
sugar crystals and then bring to a boil. Put chocolate pieces into a stainless steel bowl and pour boiling
cream mixture over it and let stand for a few minutes. Stir until smooth and cool.
Cover the sides and top of cheesecake with the ganache, smooth, and chill at least 2 hours to set.
Chocolate Covered White Chocolate Cheesecake 96

Chocolate Cranberry Cheesecake
Crust
1 1/3 cups crumbs from chocolate wafer cookies,
such as Nabisco Famous Wafers (about 28 cookies)
1/4 cup (1/2 stick) butter, melted
Preheat oven to 350 degrees F. Lightly butter the bottom and sides of a 9−inch springform pan.
In a bowl combine the crumbs, sugar and melted butter. Press the mixture across the bottom and part
way up the sides of the prepared pan. Set aside.
Filling
2 cups fresh or frozen cranberries
1/2 cup water
2 eggs
3/4 cup sour cream
In a medium saucepan, combine the cranberries, water and 1/4 cup sugar. Bring to a boil over high
heat, stirring to dissolve the sugar.
Reduce heat to medium and simmer uncovered 8 to 10 minutes, stirring often, until the mixture is
reduced to about one cup. Pour into a bowl and set aside to cool.
In the large bowl of an electric mixer, beat the cream cheese until it's smooth, about one minute. Add
the remaining 1/2 cup sugar and beat another minute, until the mixture is well−combined. Beat in the
eggs one at a time.
Add the sour cream, cornstarch and half the cranberry mixture, mixing well. Pour into the prepared
pan and dot the surface with heaping teaspoons of the remaining cranberry mixture.
Bake 15 minutes, then reduce the temperature to 325 degrees, and bake until the edges of the batter
have risen and begun to brown, about another 40 minutes. Cool the cheesecake completely on a wire
rack, run a sharp knife around the pan and release and remove the side. Cover the cheesecake with
plastic wrap. Refrigerate 4 hours or more before adding the Glaze.
Glaze
3/4 cup heavy cream
1 1/3 cups (8 ounces) semisweet chocolate chips
Put the cream in a medium saucepan and bring it to a low simmer. Remove the pan from the heat, add
the chocolate and stir until the chocolate has melted and the mixture is completely smooth. Pour into a
bowl and let stand until it is lukewarm but still pourable.
Unwrap the cheesecake and put it on a rack over waxed paper. Pour the glaze onto the center of the
cheesecake which has been chilled for 4 hours or more; use a metal spatula to spread it evenly over the
Chocolate Cranberry Cheesecake 97

top and let it run down the sides.
Set the cheesecake on a serving plate and refrigerate. Let stand at room temperature about an hour
before serving.
Serves 15.
Chocolate Cranberry Cheesecake 98

Chocolate Creme Brulée Cheesecake
Crust
1 cup finely crushed chocolate sandwich cookies (Oreo)
1 tablespoon butter or margarine, melted
Mix crumbs and margarine or butter; press onto bottom of a 9−inch springform pan. Remove the sides
before baking. Bake for 10 minutes, then let it cool completely.
Filling
3 eggs
8 squares Baker's Semi−Sweet Chocolate,
melted and slightly cooled
1/4 cup hazelnut liqueur (optional)
Preheat oven to 325 degrees F. Add the sides of the springform pan.
Beat cream cheese, sugar and vanilla extract at medium speed with electric mixer until well blended.
Add eggs, one at a time, mixing at low speed after each addition; just until blended. Blend in melted
chocolate and liqueur; pour over crust.
Bake for 60 to 65 minutes or until center is almost set.
After baking, refrigerate 5 hours or overnight.
Topping
1/2 cup packed soft brown sugar
1 tablespoon water
Just before serving, heat broiler. Mix brown sugar and water; spread over cheesecake. Place on cookie
sheet. Broil 4 to 6 inches from heat for 1 to 1 1/2 minutes or until topping is bubbly.
Chocolate Creme Brulée Cheesecake 99

Chocolate Flavored Liqueur Chocolate Cheesecake
Makes 10 servings

3 eggs, room temperature
3 ounces milk chocolate, coarsely chopped
7 tablespoons heavy whipping cream
2 tablespoons coffee flavored liqueur
1/2 cup whipped cream (optional)
1/2 (1 ounce) square semisweet chocolate,
shaved (optional)
In a mixing bowl blend cream cheese and sugar until smooth. Beat in the eggs, one at a time. Mix in 3
tablespoons whipping cream and the coffee−flavored liquor. Pour into an 8 inch glass pie pan.
In a small saucepan, melt the chocolate with remaining 4 tablespoons whipping cream.
Drizzle chocolate in a spiral pattern over filling. Stir lightly with tip of table knife to achieve a
marbling effect. Set the pie pan in a larger pan with water that comes halfway up side of pie pan.
Bake at 300 degrees F (150 degrees C) until firm in the center, about 55 minutes.
Cool completely and refrigerate, covered with plastic wrap, overnight. Garnish with whipped cream
piped around edges and shaved chocolate in center.
Chocolate Flavored Liqueur Chocolate Cheesecake 100

Chocolate Frangelico Cheesecake
Crust
20 chocolate−covered graham cracker cookies
3 tablespoons unsalted butter (at room temperature)
Position rack in center of oven and preheat to 425 degrees F. Wrap foil tightly around outside of
9−inch diameter springform pan with 2 3/4−inch high sides.
Finely grind graham cracker cookies in processor. Add butter and process until blended. Press mixture
onto bottom (not sides) of prepared pan. Set aside.
Filling
2/3 cup plus 3 tablespoons granulated sugar
1/4 cup sour cream
5 teaspoons cornstarch
3 large eggs
1 large egg yolk
1/2 cup Frangelico (hazelnut liqueur)
1/3 cup almonds, toasted, chopped
4 teaspoons unsweetened cocoa powder
Blend cream cheese, 2/3 cup sugar, sour cream and cornstarch in processor. Add eggs, yolk and vanilla
extract; process until well blended, scraping down sides of processor occasionally. Transfer 3/4 cup
cream cheese mixture to small bowl; set aside. Add Frangelico, almonds and almond extract to
remaining cream cheese mixture in processor. Blend well, using on/off turns. Spoon 2 1/2 cups
Frangelico mixture over crust.
Mix cocoa powder and 3 tablespoons sugar into reserved 3/4 cup cream cheese mixture. Spoon 2/3 cup
cocoa mixture over Frangelico mixture in pan. Spoon remaining Frangelico mixture over cocoa
mixture. Drop remaining cocoa mixture over by spoonfuls. Run tip of small knife through batter
several times to marbleize.
Bake cheesecake 10 minutes at 350 degrees F. Reduce oven temperature to 325 degrees F and bake
cake until sides are puffed and center is set, about 45 minutes. Transfer cake to rack. Using small knife,
cut around sides of pan to loosen cake. Cool cake completely in pan. Cover; chill overnight.
Remove pan sides from cake. Cut into wedges, garnish with whipped cream and chocolate covered
almonds and serve.
Makes 12 servings.
Chocolate Frangelico Cheesecake 101

Chocolate Irish Cream Cheesecake
1 cup chocolate wafer crumbs (about 18 cookies)*
1 (8 ounce) container dairy sour cream
1 (8 ounce) package semisweet chocolate, melted and cooled
3 eggs
1/3 to 1/2 cup Irish cream liqueur
2 tablespoons whipping cream or milk
Fresh raspberries (optional)
1/3 cup semisweet chocolate pieces, melted (optional)
For crust, in a medium mixing bowl combine crumbs, butter and cinnamon; toss gently to mix. Spread
mixture evenly in the bottom of a 9− or 10−inch* springform pan; press onto bottom for a firm, even
crust. Set pan aside.
For filling, in a large mixing bowl combine cream cheese, sour cream, sugar and melted chocolate; beat
with an electric mixer on medium to high speed until combined. Add eggs all at once. Beat on low
speed just until combined. Do not overbeat. Stir in liqueur, whipping cream or milk, and vanilla
extract. Place pan on a baking sheet. Pour filling into crust. Bake for 50 to 60 minutes or until center
appears nearly set when gently shaken.
Cool in pan on a wire rack for 15 minutes. Remove sides; cool completely. Cover and chill cheesecake
for 4 hours or overnight.
Before serving, transfer the cheesecake to a platter. Top with fresh raspberries and drizzle with 1/3 cup
melted chocolate, if desired.
Serves 12 to 16.
NOTE: If using the 10−inch springform pan, add another 1/4 cup chocolate wafer crumbs to the crust.
Chocolate Irish Cream Cheesecake 102

Chocolate Julep Cheesecake
Yield: 10 servings
Crust
Filling
5 ounces semisweet chocolate
1/2 cup sour cream
4 eggs
3 tablespoons bourbon
1 1/2 teaspoons clear crème de menthe
Maraschino cherries for garnish
Mint leaves for garnish
Crust: Combine the crumbs sugar and melted butter. Press firmly and evenly into a 9−inch springform
pan. Place in refrigerator while making filling.
Filling: Melt chocolate in heavy saucepan. Beat cream cheese and sugar until smooth. Add sour cream.
Blend well. Beat in eggs one at a time beating at low speed. Blend in bourbon and crème de menthe.
Pour 1 1/4 cups batter into another bowl. Mix remaining batter with the melted chocolate. Fill crust
with the chocolate batter then slowly pour on the plain batter making a swirling pattern as desired.
Bake at 350 degrees F for 45 to 50 minutes. The sides will be puffed and the center will be soft (it will
firm when cooled). Chill at least 6 hours before serving.
NOTE: An extra dash of crème de menthe may be added to the plain batter.
Chocolate Julep Cheesecake 103

Chocolate Lace Cheesecake
Yield: 12 servings
Crust
1/2 cup fine chopped almonds
Filling
3 eggs
2 cups chocolate chips, melted and cooled
Topping
1 cup sour cream
1/2 ounce unsweetened chocolate. melted
Preheat oven to 325 degrees F. Butter a 9−inch springform pan.
In a large bowl, blend crust ingredients. Press into the bottom and up the sides of the pan and
refrigerate. In a large bowl beat the cream cheese and 2/3 cup sugar until smooth. Add the eggs one at
a time, beating well after each addition. Add melted chocolate chips and beat well. Add whipping
cream, 2 tablespoons butter and 1 teaspoon vanilla extract. Beat until smooth. Pour into the prepared
crust and bake for 55 to 65 minutes or until edges are set. Center of cake will be soft. Cool in pan for 5
minutes and then carefully remove the sides of the pan and cool completely.
In a small bowl combine the sour cream, 1 1/2 teaspoons vanilla extract and 1 tablespoon sugar. Stir
until smooth. Spread over the cooled cheesecake. Drizzle with the 1 ounce melted chocolate in a lace
pattern. Refrigerate several hours or overnight before serving.
Chocolate Lace Cheesecake 104

Chocolate Mallow Cheesecake
1/4 cup strong coffee
1 (7 ounce) jar Marshmallow Crème
2 cups thawed nondairy whipped topping
Mix together crumbs and margarine. Press mixture onto bottom of a 9−inch springform pan. Melt
coffee and chocolate over low heat; stirring until smooth. Cool.
Mix cream cheese, sugar and vanilla extract at medium speed of electric mixer until well blended. Beat
in Marshmallow Crème and coffee mixture. Fold in whipped topping; spoon over crust. Chill until
firm.
Chocolate Mallow Cheesecake 105

Chocolate Malt Cheesecake
1/3 cup chocolate malt
2 eggs
Whipped cream
Combine crumbs, the 3 tablespoons sugar and butter. Press onto bottom and sides of a 9−inch
Combine softened cream cheese, the 3/4 cup sugar, chocolate malt and vanilla extract. Mix with
electric mixer until well blended. Blend in eggs, mixing well. Pour into crust and bake for 30 minutes.
Remove from oven, loosen rim and cool. Remove rim and add whipped cream sprinkled with chocolate
malt. Chill before serving.
Chocolate Malt Cheesecake 106

Chocolate Mint Cheesecake
2 cups chocolate wafer crumbs
5 eggs
1/3 cup green crème de menthe
1/2 cup butter or margarine
3/4 cup cocoa
2 3/4 cups sifted confectioners’ sugar
1/2 cup milk
Chocolate Marble Leaves (for garnish)
Combine first 3 ingredients. Firmly press mixture evenly over bottom and 2 inches up sides of a
10−inch springform pan. Bake at 325 degrees F for 7 minutes, then let cool.
Beat cream cheese at high speed of an electric mixer until light and fluffy. Gradually add the 1 2/3 cups
sugar, beating well. Add eggs, beating just until combined. Stir in crème de menthe and the 1
tablespoon vanilla extract. Pour into prepared pan. Bake at 325 degrees F for 1 hour and 15 minutes
(center may be soft, but will firm when chilled). Let cool to room temperature on a wire rack.
Melt the 1/2 cup butter in a small saucepan. Add cocoa, and stir until smooth. Remove from heat, then
let cool. Pour chocolate mixture into a small mixing bowl; gradually add confectioners' sugar
alternately with milk, beating at medium speed of an electric mixer until smooth. Stir in the 1 1/2
teaspoons vanilla extract. Spread mixture over top of cheesecake. Garnish, if desired, with Chocolate
Marble Leaves.
Chocolate Marble Leaves

Select 12 to 14 nonpoisonous leaves, such as mint or rose. Wash leaves, then pat dry with paper towels.
Place 1 ounce vanilla−flavored candy coating in a 6−ounce custard cup. Microwave at MEDIUM (50%
power) for 1 to 2 minutes or until coating melts, stirring after 1 minute. Stir a small amount of green
paste food coloring into the coating. Place custard cup in a shallow pan; pour hot water to a depth of
1/2 inch into pan to prevent coating from hardening quickly. Set aside.
Place 1 ounce chocolate−flavored candy coating in a 6−ounce custard cup. Microwave at MEDIUM for
1 to 2 minutes or until coating melts, stirring after 1 minute; place cup in a pan of hot water.
Using an artist's brush, coat tops of half the leaves with green coating. Place three small dots of
chocolate−flavored coating on leaves; using the tip of a wooden pick, draw lines through dots to create
a marbled effect. Place leaves over a rolling pin or other rounded object. Let coated leaves stand at
room temperature until coating cools and is firm. Reverse colors on remaining mint leaves.
Grasp leaf at the stem end, and carefully peel leaf away from the coating. Cover and store marbled
leaves in a cool, dry place until ready to use.
Chocolate Mint Cheesecake 107

Chocolate Mint Meringue Cheesecake
Crust
Combine crumbs, butter or margarine and sugar; press onto bottom of 9−inch springform pan. Bake
at 350 degrees F for 10 minutes.
Filling
3 large eggs
1 cup mint chocolate chips, melted
Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add
eggs, one at a time, mixing well after each addition. Blend in melted mint chocolate chips and vanilla
extract; pour over crust.
Bake at 350 degrees F for 50 minutes.
Loosen cake from rim of pan; cool before removing rim of pan. Chill.
Meringue
3 large egg whites
1 (7 ounce) jar marshmallow creme
Beat egg whites until soft peaks form. Gradually add marshmallow creme, beating until stiff peaks
form. Carefully spread over top of cheesecake to seal. Bake at 450 degrees F for 3 to 4 minutes or until
lightly browned.
Chocolate Mint Meringue Cheesecake 108

Chocolate Mousse Cheesecake
Crust
1/4 cup unsalted butter, softened
Preheat oven to 350 degrees F. Place cracker crumbs, butter and sugar in a food processor and whirl a
few times to mix. Press into the bottom of an 8−inch springform mold. Set aside.
Filling
2 large eggs
8 ounces semisweet chocolate, melted
2 tablespoons heavy cream
7 tablespoons very strong coffee (espresso)
3/4 cup sour cream
1 teaspoon dark rum
Put cream cheese, eggs and sugar into the processor bowl and mix until smooth. Add remaining
ingredients and blend thoroughly. Pour batter on top of the crust. Bake for 45 minutes without opening
the oven door. Cake will be slightly soft in the middle, but will firm up as it cools. At the end of the
baking time, turn off heat and prop oven door open slightly with a pot holder or knife. Allow cake to
cool in the oven for 1 hour before removing. Refrigerate.
Remove cake from the refrigerator at least 15 minutes before serving.
Serves 8 to 10.
Chocolate Mousse Cheesecake 109

Chocolate Praline Cheesecake
Crust
1 1/4 cups finely crushed chocolate graham cracker crumbs
In a large bowl, combine crumbs and butter; mix well. Press crumbs evenly onto the bottom of an
ungreased 9−inch springform pan. Bake for 8 minutes. Cool completely on a wire rack.
Filling
10 ounces (2 1/2 baking bars) semisweet
chocolate, broken into 1−inch pieces
3 eggs
1 cup heavy whipping cream
2 teaspoons pure vanilla extract
1/4 teaspoon salt (optional)
Melt chocolate in a double boiler over hot, but not boiling, water. Stir the chocolate occasionally until
smooth. Remove from the heat. In a large bowl, beat cream cheese on low speed just until smooth.
Gradually add brown sugar and continue beating until smooth. scrape down the sides of the bowl and
the beaters with a rubber spatula. Add eggs, one at a time, beating well after each addition and
scraping down the bowl as needed. Beat in the melted chocolate until smooth. add whipping cream,
vanilla extract and salt, beating just until smooth.
Pour filling into crust and place the cake in the oven. Immediately lower the oven temperature to 325
degrees F. Bake 1 hour to 1 hour 10 minutes, or until the center is just set.
Turn off the oven, and leave the cake inside for 30 minutes with the oven door closed. Transfer the
cake to a wire rack. Using a metal spatula, loosen the cake from the sides of the pan.
Topping
1/2 cup ready−made caramel topping
2 ounce s(1/2 baking bar) semisweet chocolate, coarsely chopped
Preheat the oven to 350 degrees F. Place chopped pecans on a baking sheet and toast for 3 to 4 minutes,
or until fragrant. Combine caramel topping, toasted pecans and chocolate. Spoon the mixture over the
warm cake. After the cake has cooled completely, chill it for at least 8 hours or overnight. Store
covered in the refrigerator.
Chocolate Praline Cheesecake 110

Chocolate Raspberry Cheesecake
Serves 10 to 12 depending on the size you cut
Chocolate Wafer Crust

6 tablespoons powdered sugar
6 tablespoons Hershey's cocoa powder
Melt butter in a medium microwave safe bowl and microwave on HIGH (100%) for 30 seconds or until
the butter is melted. Remove and stir in crumbs, powdered sugar and cocoa powder, mixing to blend.
Press crumb mixture into bottom and 1/2" up the sides of a 9" springform pan. Set aside.
Filling
1 2/3 cups Hershey's raspberry chips ( 10 ounce bag)
4 eggs
Fresh raspberries
Place chips in a microwave safe bowl and microwave on HIGH ( 100%) for 1 minute, stirring if
necessary, microwave an additional 15 seconds at a time, stirring after each heating, just until chips
are melted and smooth. ( this step can be done in a double boiler).
Beat cream cheese and sugar in a mixer bowl on medium speed until smooth. Blend in melted chips.
Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla, blending well.
Pour into prepared crust.
Bake in preheated oven 55 to 60 minutes or until almost set in center. Remove from oven to a wire
rack. Immediately loosen edges of cake from side of pan with a knife or a metal spatula. Cool
completely.
Remove side of pan, cover and refrigerate for at least 24 hours for cheesecake to set.
Just before serving, garnish with whipped cream and raspberries. Refrigerate any leftovers is there are
any.
NOTE: it is sometimes hard to find the raspberry chocolate chips. I substitute regular semisweet
chocolate chips, melt them and then, when making the filling, I add just enough of raspberry extract
for flavor.
Chocolate Raspberry Cheesecake 111

Chocolate Raspberry Cheesecake with Oreos
18 OREO Chocolate Sandwich Cookies, finely crushed
24 ounces PHILADELPHIA Cream Cheese, softened
3 eggs
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
8 ounces PHILADELPHIA Cream Cheese, softened
6 squares BAKER'S Semi−Sweet Baking Chocolate, melted, slightly cooled
1/3 cup strained red raspberry preserves
6 squares BAKER'S Semi−Sweet Baking Chocolate
Mix crumbs and butter; press onto bottom of 9−inch springform pan.
Beat 3 packages cream cheese, sugar and vanilla with electric mixer on medium speed until well
blended.
Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Blend in sour cream;
pour over crust.
Beat 1 package cream cheese and 6 squares melted chocolate with electric mixer on medium speed
until well blended. Add preserves; mix well. Drop rounded tablespoonfuls of chocolate mixture over
plain cream cheese mixture; do not swirl.
Bake at 325 degrees F for 1 hour and 15 minutes to 1 hour and 20 minutes or until center is almost set.
Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
Melt remaining chocolate and whipping cream on low heat, stirring until smooth. Spread over cooled
cheesecake. Refrigerate 4 hours or overnight.
Garnish with additional whipped cream, raspberries and fresh mint leaves.
Chocolate Raspberry Cheesecake with Oreos 112

Chocolate Raspberry Truffle Cheesecake
Crust
2 1/2 cups chocolate wafer crumbs
Filling
8 ounces semisweet chocolate squares, cut into 1/2−inch cubes
1/4 cup hot strong coffee
24 ounces cream cheese, cut into 1−inch cubes
8 ounces sour cream
2 eggs
1/4 cup Chambord or other raspberry−flavored liqueur
Garnishes
Raspberry Sauce
Whipped cream, fresh mint
Combine wafer crumbs, butter and the 1/2 cup sugar; blend well. Press on bottom and 1 1/2 inches up
sides of a 9−inch springform pan. Set aside.
Position knife blade in food processor bowl; add chocolate cubes, and process until finely ground. With
food processor running, pour hot coffee through food chute. Process until chocolate is melted and
smooth. Add cream cheese cubes and next 6 ingredients, and process until mixture is smooth, stopping
once to scrape down sides of processor bowl.
Pour mixture into the prepared crust, and bake at 350 degrees F for 55 minutes (center will still be
soft). Let cheesecake cool to room temperature on a wire rack. Cover and chill at least 8 hours.
Carefully remove sides of pan. Place each serving on a pool of Raspberry Sauce. Garnish with whipped
cream and fresh mint leaves, if desired.
Raspberry Sauce
1 (10 ounce) package frozen raspberries, thawed
Drain raspberries, reserving juice. Put raspberries through a food mill, and discard seeds. Combine
raspberry juice, purée and cornstarch, stirring until smooth. Cook over medium heat, stirring until
smooth and thickened. Let cool.
Chocolate Raspberry Truffle Cheesecake 113

Chocolate Ricotta Cheesecake
Graham Crust
Stir together all ingredients. Press mixture onto bottom and 1/2 inch up side of 9−inch springform pan.
Bake 10 minutes; cool.
Filling
3 cups ricotta or low−fat cottage cheese
4 eggs
1/8 teaspoon salt
1/3 cup Hershey’s Cocoa
Glazed Fruit
Sweetened whipped cream (optional)
In food processor or blender container, place ricotta cheese, sugar and eggs; process until smooth. Add
remaining ingredients except Glazed Fruit. Process until smooth. Pour batter into prepared crust.
Bake 1 hour and 15 minutes or until set. Remove from oven. Loosen cheesecake from rim of pan; cool
to room temperature. Refrigerate several hours or overnight.
Remove rim of pan; top with fresh or Glazed Fruit, mint sprig and pipe with sweetened whipped
cream, if desired.
Glazed Fruit
Stir 1 1/2 cups sliced peaches, pitted sweet cherries, fresh strawberries or pineapple chunks with 1/2
cup fruit preserves until fruit is well coated. Arrange on top of cheesecake.
Chocolate Ricotta Cheesecake 114

Chocolate Ripple Cheesecake
1 cup flour, divided
1/4 teaspoon salt
1/2 cup butter
3 (1 ounce) packets pre−melted unsweetened chocolate
24 ouncse cream cheese, softened
6 eggs
1 cup sour cream
Combine 3/4 cup of the flour, 2 tablespoons of the sugar and salt. With pastry blender or fork cut
butter into flour mixture until fine; stir in 1 packet chocolate. Press mixture in bottom of a 9−inch
springform pan. Bake 10 minutes. Remove from oven; turn oven to 475 degrees F.
In large bowl beat at low speed cream cheese and remaining 1 cup sugar until smooth; blend in
remaining 1/4 cup flour and vanilla extract. Add eggs one at a time, beating well after each. Beat in
sour cream.
In small bowl combine 1 1/2 cups cheese mixture with remaining 2 packets chocolate. Pour 1/2 the
plain cheese mixture over crust. With circular motion, drizzle half the chocolate mixture on top.
Repeat sequence. With a spatula cut through mixture to marbleize it. Bake at 475 degrees F for 12
minutes; turn oven down to 200 degrees F and bake 1 hour longer.
Remove from oven. Cool for 2 to 3 hours. Refrigerate for 8 hours. To cut, use sharp knife which has
been run under hot water. Cracks in top are characteristic. Should be made the day before.
Chocolate Ripple Cheesecake 115

Chocolate Turtle Cheesecake
2 cups vanilla wafer crumbs
1 (14 ounce) bag caramels
1 cup chopped pecans, toasted
2 eggs
1/2 cup semisweet chocolate chips, melted
Combine crumbs and margarine; press onto bottom and sides of 9−inch springform pan. Bake at 350
In a 1 1/2−quart heavy saucepan, melt caramels with milk over low heat, stirring frequently, until
smooth. Pour over crust. Top with pecans.
Combine cream cheese, sugar and vanilla extract, mixing at medium speed of electric mixer until well
blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate; pour over pecans.
Bake at 350 degrees F for 40 minutes. Loosen cake from rim of pan; cool before removing rim of pan.
Chill.
Garnish with whipped cream, additional chopped nuts and maraschino cherries, if desired. Put a
dollop of whipped cream toward the outside edge of each slice. Sprinkle whipped cream with nuts, then
top with a cherry.
Chocolate Turtle Cheesecake 116

Chocolate Velvet Cheesecake
Crust
Filling
2 eggs
6 ounces semisweet chocolate chips, melted
3 tablespoons almond flavored liqueur
2 cups sour cream
Combine crumbs, pecans, the 3 tablespoons granulated sugar and margarine; press onto bottom of a
9−inch springform pan. Bake at 325 degrees F for 10 minutes.
Combine cream cheese and brown sugar, mixing at medium speed of electric mixer until well blended.
Add eggs, one at a time, mixing well after each addition. Blend in chocolate and liqueur; pour over
crust. Bake at 325 degrees F for 35 minutes.
Increase oven temperature to 425 degrees F.
Combine sour cream and the 2 tablespoons granulated sugar. Carefully spread over cheesecake. Bake
at 425 degrees F for 10 minutes. Loosen cake from rim of pan. Cool before removing rim of pan. Chill.
Variation
Substitute 2 tablespoons milk and 1/4 teaspoon almond extract for almond flavored liqueur.
Chocolate Velvet Cheesecake 117

Chocolate Wrapped Banana Cheesecake
Peanut Graham Crust
1/2 cup (1 stick) butter, at room temperature
1/4 cup packed light brown sugar
1 large ripe banana, mashed
1 cup unsalted roasted peanuts, finely chopped
Banana Cheesecake Filling

3 large ripe bananas
1 pound mascarpone cheese
2 large eggs, at room temperature
Assembly
10 (1.5 ounce) bars Godiva Dark Chocolate, coarsely chopped
3 medium bananas
1/4 cup (1/2 stick) butter
1/4 cup packed light brown sugar
Make the graham cracker crust: Preheat oven to 375 degrees F.
Beat butter and sugar in mixing bowl until light and fluffy, using electric mixer at medium−high speed.
Add graham cracker crumbs and mix well. Add mashed banana and peanuts and mix well. Press
mixture into bottom of 9−inch springform pan.
Bake for 20 minutes or until crust is golden brown and set. Cool in pan on wire rack.
Make the banana cheesecake filling: Reduce oven temperature to 325 degrees F.
Peel bananas and place in food processor bowl. Cover and process until bananas are pureed. Remove
banana puree and place in bowl. Stir in lemon juice and set aside.
Beat cream cheese in mixing bowl until smooth, using electric mixer at medium speed. Add sugar and
beat until light and fluffy. Add mascarpone cheese and beat 1 minute. Add eggs, one at a time, beating
well after each addition. Add vanilla and banana puree and blend well. Pour over crust.
Bake for 35 minutes or until filling still looks jiggly and under−baked. Cool in pan on wire rack. Cover
with aluminum foil and refrigerate several hours or overnight. Cheesecake will set and be firm to the
touch.
Assemble the cheesecake: Cut a piece of parchment paper or food−grade acetate to fit around the side
of cheesecake. Loosen cheesecake using a small knife. Remove side of springform pan.
Place chocolate in small microwave−safe bowl. Microwave on MEDIUM (50% power) for 1 minute.
Stir. Microwave 30 seconds more or until chocolate is softened. Stir until smooth and let cool.
Chocolate Wrapped Banana Cheesecake 118

Spread cooled chocolate evenly on strip of parchment paper. Allow chocolate to set up partially so that
it is not longer wet to the touch, but is still malleable. Press chocolate−covered strip directly onto side
of cheesecake. Refrigerate cheesecake until chocolate is set. Peel off parchment paper.
Slice bananas on the diagonal. Place butter and brown sugar into skillet. Cook until mixture comes to a
boil and is smooth, stirring constantly. Add bananas and heat until bananas are caramelized. Remove
banana slices from mixture, one at a time, and place on plate. Arrange bananas on top of cheesecake in
concentric circles. Serve immediately.
Chocolate Wrapped Banana Cheesecake 119

Chocolate, Almond and Raspberry Cheesecake
1 teaspoon butter or margarine
1 cup ground almonds
1 pound milk chocolate, chopped
1/2 cup butter or margarine, softened
1/3 cup milk
2 tablespoons raspberry liqueur, amaretto or milk
4 eggs
1 egg yolk
1 cup raspberries
1/2 cup sliced almonds, toasted
1 ounce white baking bar or milk chocolate, chopped
Grease the bottom of a 9−inch springform pan with the 1 teaspoon butter or margarine. Press ground
almonds onto the bottom of the prepared pan. Melt the 1 pound milk chocolate; cool. Set pan and
chocolate aside.
For filling, in a large mixing bowl beat the melted chocolate, cream cheese, 1/2 cup butter or
margarine, 1/3 cup milk and liqueur or milk with an electric mixer on medium to high speed until
combined. Add whole eggs and egg yolk all at once. Beat on low speed just until combined. Pour filling
into the prepared springform pan.
Place on a shallow baking pan on the oven rack. Bake at 350 degrees F about 55 minutes or until 1 to 2
inches of outside edges appear set when shaken.
Remove springform pan from baking pan. Cool cheesecake in springform pan on a wire rack for 15
minutes. Loosen cheesecake from sides of pan and cool for 30 minutes more. Remove sides of the
springform pan. Cool completely, then chill in the refrigerator for 4 to 24 hours before serving.
Just before serving, gently toss together the raspberries and sliced almonds. Mound the raspberry
mixture in the center of the cheesecake. Melt the 1 ounce white baking bar or milk chocolate. Drizzle
over the raspberry mixture in a zigzag pattern.
Chocolate, Almond and Raspberry Cheesecake 120

Chocolate−Covered Ginger Cheesecake
Chocolate Crumb Crust
2 cups chocolate wafer cookie crumbs (about 40 wafers)
6 tablespoons unsalted butter, melted (3/4 stick)
Preheat oven to 350 degrees F. Mix cookie crumbs and melted butter, combining well. Press crumb
mixture evenly over bottom and 1 inch up side of 9−inch springform pan. Bake 6 minutes.
Filling
1 tablespoon ground ginger
smooth. Mix in flour. Add eggs, 2 at a time, mixing until batter is smooth. Mix in vanilla extract,
ginger, cinnamon and cream. Pour batter into prepared pan.
Place cheesecake in large baking pan with at least 2−inch high sides. Place in oven. Pour hot water in
large pan to reach 1 inch up sides of springform pan. Bake about 1 hour, until top looks firm when
given a gentle shake.
Remove from water bath. Cover with paper towels; cool thoroughly, about 2 hours. Cheesecake should
feel cool to the touch. Cover with plastic wrap.
Chill thoroughly in refrigerator, at least 6 hours or overnight.
Glaze
2 tablespoons soft unsalted butter (1/4 stick)
2 tablespoons light corn syrup
6 ounces semisweet chocolate, chopped
1/4 cup coarsely chopped crystallized ginger
Place cream, butter and corn syrup in medium saucepan and heat over medium−low heat until cream
is hot and butter is melted. Do not let mixture boil. Remove from heat. Add chopped chocolate and let
soften in hot cream mixture about 30 seconds. Stir mixture until smooth and all chocolate is melted.
Let glaze cool and thicken slightly.
Pour glaze evenly over top of cold cheesecake. Refrigerate until glaze is firm. Use small sharp knife to
loosen sides of cheesecake from springform pan and remove sides. Sprinkle chopped crystallized ginger
over center of cheesecake.
Store in refrigerator up to 7 days. Serve at room temperature.
Chocolate−Covered Ginger Cheesecake 121

Chocolate−Raspberry Crusted Cheesecake
Crust
5 tablespoons melted butter
1/2 cup raspberry preserves
Basic Cheesecake Batter

1/2 cup sour cream
4 eggs
10 ounces melted, cooled chocolate
1/4 cup seedless raspberry jam or currant jam
2 packages fresh raspberries
Combine the melted butter and cookie crumbs and press onto the bottom and sides of a 9−inch
springform pan. Bake 10 minutes, remove from the oven and let cool. Carefully spread the 1/2 cup
preserves over the bottom of the crust.
Prepare the basic cheesecake batter, blending in the melted, cooled chocolate with the last egg.
Before serving, melt the 1/4 cup seedless jam. Arrange the berries on top of the cake. Brush the melted
jam on top of the berries.
Chocolate−Raspberry Crusted Cheesecake 122

Chokahlua Cheesecake
1 1/3 cups chocolate wafer crumbs
4 tablespoons unsalted butter at room (temperature)
Combine wafer crumbs, sugar and butter, mixing well. Put mixture in an even layer over bottom of a
Cheesecake
1 1/2 cups semisweet chocolate pieces
1/4 cup Kahlúa®
1 pound cream cheese, softened and cut into small pieces
2 large eggs
1/4 teaspoon salt
1 cup dairy sour cream
Slowly heat chocolate, butter and Kahlúa® in a small saucepan, stirring until chocolate melts and
mixture is smooth. Set aside and cool slightly.
Add softened cream cheese, continuing to beat until smooth. Beat in eggs, then beat in sugar, salt and
sour cream. Gradually beat in chocolate mixture. Pour into chocolate crumb crust. Bake for 40
minutes, or just until filling is barely set in center.
Remove from oven and let stand at room temperature at least 1 hour.
Before serving, if desired, spread on a thin layer of sour cream or crème fraiche and drizzle mocha
sauce over top of cake. Cut in small slices with a thin sharp knife dipped in cold water. Refrigerate
leftovers.
Mocha Sauce
1 cup semisweet chocolate pieces
1/3 cup Kahlúa
1/3 cup light corn syrup
Combine ingredients in a saucepan over low heat. Stir constantly until chocolate melts and mixture is
smooth. Serve warm or at room temperature.
Chokahlua Cheesecake 123

Cinderella Cheesecake
Brownie Crust
3 ounces unsweetened chocolate chopped
1/4 cup (1/2 stick) unsalted butter, cut into small pieces
1/2 cup sifted all purpose flour
1/8 teaspoon salt
2 large eggs
1 cup firmly packed golden brown sugar
1/2 ounce bittersweet (not unsweetened) or
semisweet chocolate, finely chopped
Position rack in center of oven and preheat to 350 degrees F. Butter a 9−inch diameter springform pan
with 2 3/4−inch−high sides. Dust pan lightly with flour, tapping out excess.
Melt unsweetened chocolate and butter in heavy small saucepan over low heat. Cool.
Blend flour, salt and baking powder in small bowl. Using electric mixer, beat eggs and sugar in
medium bowl until slowly dissolving ribbon forms when beaters are lifted, about 4 minutes. Scrape
down sides of bowl. Beat in melted chocolate mixture, vanilla extract and chopped chocolate. Add dry
ingredients and mix until just blended; do not over−beat.
Spread 1 cup brownie batter over bottom of prepared pan. Bake until firm, about 17 minutes. Cool
baked bottom crust in pan in freezer, about 15 minutes. Maintain oven temperature.
Meanwhile, prepare Filling.
Filling
1 cup firmly packed golden brown sugar
3 large eggs
1/2 cup sour cream
1 1/3 cups (about 12 ounce) creamy peanut butter
(do not use old−fashioned or freshly−ground)
Blend cream cheese and sugar in processor until smooth. Add eggs and sour cream and process using
on/off turns until mixture is smooth, stopping to scrape down sides of bowl as needed. Blend in peanut
butter using on/off turns.
Using small knife, spread remaining brownie batter evenly around sides of pan, sealing batter to
bottom crust. Pour in filling, which will not be as high as brownie batter. Bake until center of
cheesecake is gently set and brownie sides have fallen to form a 1−inch−wide ring around filling, about
30 minutes.
Topping
3/4 cup sour cream
Cinderella Cheesecake 124

Blend sour cream and sugar in small bowl. Spread evenly atop cheesecake to within 3/4 inch of edge.
Bake cheesecake 1 more minute.
Set cake on rack. Using small sharp knife, cut around top edge of cake to loosen from pan sides. Cool
completely. Place peanut butter in pastry bag fitted with small (no. 1) star tip. Pipe tiny rosettes of
peanut butter around edge of sour cream. Refrigerate cake until rosettes are firm, about 30 minutes.
Cover pan tightly with foil and chill overnight. (Can be prepared 1 day ahead.)
Cut around pan sides to loosen cake. Release sides. Transfer cheesecake to platter. Cut into wedges and
serve.
Yields 12 servings.
Cinderella Cheesecake 125

Cinnamon Sparkled Cheesecake
3 cups coarse Keebler Cinnamon Crisp Cracker crumbs
1 (15 ounce) container Ricotta cheese
4 eggs, lightly beaten
1/4 teaspoon salt
2 tablespoons Keebler Cinnamon Crisp Cracker
crumbs to sprinkle on top
In medium mixing bowl, combine crumbs and butter. Stir with a fork to blend. Press mixture over
bottom and up sides of greased 9−inch springform pan.
In large mixing bowl, beat Ricotta and cream cheese together until smooth. Add eggs, sugar, vanilla
extract and salt; beat until thick and smooth. Pour cheese mixture over crumbs in springform pan.
Bake in preheated 325 degree F oven for 1 hour and 15 minutes or until knife inserted near center
comes out clean. Cool 20 minutes in pan before removing sides. Cool completely and refrigerate until
ready to serve. Sprinkle top with Keebler Cinnamon Crisp Cracker crumbs, if desired.
Cinnamon Sparkled Cheesecake 126

Cocoa−Nut Meringue Cheesecake
1 (7 ounce) package flaked coconut, toasted
3 tablespoons unsweetened cocoa powder
2 tablespoons water
3 eggs, separated
Dash of salt
1 (7 ounce) jar Marshmallow Creme
Combine coconut, pecans and margarine; press onto bottom of 9−inch springform pan.
Combine cream cheese, sugar, cocoa, water and vanilla extract, mixing at medium speed of electric
mixer until well blended. Blend in egg yolks; pour over crust. Bake at 350 degrees F for 30 minutes.
Loosen cake from rim of pan; cool before removing rim of pan.
Beat egg whites and salt until foamy. Gradually add Marshmallow Creme, beating until stiff peaks
form. Sprinkle pecans over cheesecake to within 1/2 inch of outer edge. Carefully spread marshmallow
creme mixture over top of cheesecake to seal. Bake at 350 degrees F for 15 minutes. Cool.
Cocoa−Nut Meringue Cheesecake 127

Coconut Chocolate Cheesecake
Crust
Filling
1/4 teaspoon salt
5 eggs
1 1/3 cups flaked coconut
Topping
1 cup sour cream
2 tablespoons brandy
Combine crumbs, sugar and margarine. Press onto bottom of 9−inch springform pan. Bake at 350
Melt chocolate and the 2 tablespoons margarine over low heat, stirring until smooth. Cool.
Combine cream cheese, the 1 1/4 cups sugar and salt, mixing at medium speed of electric mixer until
well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate mixture and
coconut; pour over crust. Bake at 350 degrees F for 55 to 60 minutes or until set.
Combine sour cream, the 2 tablespoons sugar and brandy; spread over cheesecake. Bake at 300
degrees F for 5 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
Coconut Chocolate Cheesecake 128

Coconut Cream Cheesecake
Crust
5 tablespoons well−chilled butter, cut
into small pieces
Combine flour and sugar in large bowl. Cut in butter until mixture resembles coarse meal. Gather into
ball. Wrap in plastic. Refrigerate 15 minutes.
Preheat oven to 325 degrees F. Press dough into bottom of 10−inch springform pan. Bake until golden
brown, 15 to 20 minutes. Cool slightly. Reduce temperature to 300 degrees F.
Filling
2 egg yolks (at room temperature)
2 cups flaked coconut
1 teaspoon fresh lemon juice
Toasted coconut (optional)
Using electric mixer, beat cream cheese and sugar until smooth. Beat in eggs and yolks one at a time.
Mix in flaked coconut, whipped cream, fresh lemon juice, vanilla extract and almond extract. Pour
filling into crust. Bake until edges of filling area firm, about 70 minutes.
Let cool completely. Remove springform. Cover with plastic. Refrigerate 4 hours. Garnish with toasted
coconut. This can also be frozen.
Coconut Cream Cheesecake 129

Coconut Macaroon Cheesecake
1 cup coconut, flaked, toasted
1/2 cup pecans, ground
3 eggs
1 egg white
2/3 cup coconut, flaked, toasted
In a small bowl, combine 1 cup toasted coconut, ground pecans and butter. Press onto bottom of 9"
spring−form pan. Set aside.
In a large bowl beat cream cheese with electric mixer on low speed; gradually add 1/2 cup sugar, 1/2
teaspoon vanilla extract and almond extract. Beat until fluffy. Add 3 whole eggs; beat on low speed just
until combined. Pour into crust−lined pan. Bake at 350 degrees F for 35 minutes or until done.
Meanwhile, in a small mixing bowl beat egg white and remaining vanilla with an electric mixer until
soft peaks form (tips curl); gradually beat in the 1/3 cup sugar until stiff peaks form. Fold in 2/3 cup
toasted coconut. Carefully spread atop partially baked cheesecake. Return to oven and bake 20
minutes more. Cool on wire rack for 15 minutes.
Loosen side of cheesecake from pan. Cool 30 minutes more; remove side of pan. Cool completely.
Cover and chill at least 4 hours before serving.
To serve, garnish with strawberries and/or additional toasted coconut.
Coconut Macaroon Cheesecake 130

Coconut−Pineapple Cheesecake
1 (6 ounce) graham cracker pie crust
1 (8 ounce) container Cool Whip®
Crushed pineapple, as desired
Flaked coconut, as desired
Drain pineapple. Mix cream cheese and sugar with just enough pineapple juice to mix. Add Cool
Whip. Gently fold in until creamy. Spoon into pie crust. Add pineapple on top. Then sprinkle with
coconut. This can be made lower fat by using low fat cream cheese and fat free Cool Whip® topping.
Coconut−Pineapple Cheesecake 131

Coffee Brandy Cheesecake
2 cups chocolate wafer cookie crumbs (about 40 wafers)
6 tablespoons unsalted butter, melted (3/4 stick)
Preheat oven to 350 degrees F. Mix cookie crumbs and melted butter, combining well. Press crumb
mixture evenly over bottom and 1 inch up side of 9−inch springform pan. Bake 6 minutes.
Filling
2 tablespoons brandy or Cognac
4 teaspoons instant coffee granules
smooth. Mix in flour. Add eggs, 2 at a time, mixing until batter is smooth. Mix in vanilla extract and
brandy or Cognac. Dissolve coffee granules in the cream and add to batter. Pour batter into prepared
spring−form pan.
Place cheesecake in large baking pan with at least 2−inch high sides. Pour water into large pan to reach
1 inch up sides of springform pan. Bake about 1 hour until top looks firm when given gentle shake.
Meanwhile, prepare Topping.
Topping
2 cups sour cream
Stir sour cream, sugar and vanilla extract in small bowl to blend. Gently spread mixture evenly over
top of baked cheesecake. Bake 10 minutes longer.
Remove from water bath and cool thoroughly, away from drafts, about 2 hours, uncovered, so soft
topping remains smooth.
Cover with plastic wrap and chill thoroughly, at least 6 hours or overnight. Store in refrigerator up to
7 days. Serve at room temperature.
Coffee Brandy Cheesecake 132

Coffee Cheesecake
Crust
1 1/2 cups crushed low−fat graham wafers
1 egg white
Combine graham crumbs and sugar in a small bowl. Add egg white and mix well. Press onto bottom of
9− inch springform pan that has been sprayed with non−stick spray. Bake just until edges feel firm and
dry, about 8 minutes. Let cool.
Filling
1 1/2 cups low−fat 1% cottage cheese
8 ounces light cream cheese
1 egg
2 egg whites
1/2 cup skim milk
2 tablespoons instant coffee granules
1/3 cup low−fat sour cream
3 egg whites (at room temperature)
Reduce oven temperature to 300 degrees F.
Combine 2/3 cup sugar, flour, and cornstarch in a small bowl. Set aside.
Process cottage cheese in a blender until smooth. Transfer to a large bowl. Add cream cheese, egg and
2 egg whites. Beat with an electric mixer on high speed until smooth, about 3 minutes.
Gradually add flour mixture and beat until well blended. Add vanilla extract and beat again.
Mix coffee granules with skim milk until dissolved. Add to cheese mixture along with sour cream. Beat
until smooth.
In separate bowl, beat 3 egg whites with a mixer at high speed until soft peaks form. Add 4 tablespoons
sugar, 1 tablespoon at a time, beating at high speed until stiff peaks form. Fold egg white mixture into
cheese mixture.
Pour batter into prepared crust. Rake for 1 hour and 10 minutes, or until almost set. Turn oven off.
Leave cake in oven for 1 hour.
Cool completely. Cover and refrigerate for 8 hours or overnight. Run knife along edges of cake before
removing sides of pan.
Coffee Cheesecake 133

Cookies and Cream Cheesecake
24 crushed crème−filled chocolate cookies (2 cups)
6 tablespoons margarine, softened
1/4 cup cold water
3/4 cup milk
10 coarsely chopped crème−filled chocolate cookies (1 1/4 cups)
Combine cookie crumbs and margarine; press onto bottom and sides of 9−inch springform pan. Soften
gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at
medium speed of electric mixer until well blended. Gradually add gelatine and milk, mixing until
blended. Chill until mixture is thickened but not set. Fold in whipped cream. Reserve 1 1/2 cups cream
cheese mixture. Pour remaining cream cheese mixture over crust. Top with cookies and reserved
cream cheese mixture. Chill until firm.
Cookies and Cream Cheesecake 134

Cranberry Ribbon Cheesecake
Crust
1 1/2 cups finely crushed vanilla wafers (about 33)
Sauce
1 1/2 cups cranberries
1 cup orange juice
Filling
1 cup cottage cheese
3 eggs
2 teaspoons orange zest
1 (8 ounce) container vanilla yogurt
For crust, in a small saucepan melt butter or margarine. Stir in crushed vanilla wafers. Spread
mixture evenly into a 9−inch springform pan. Press onto bottom and 1 inch up sides of the pan to form
a firm, even crust. Set pan aside.
For sauce, in a medium saucepan stir together 1 cup sugar and the cornstarch. Stir in cranberries and
orange juice. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes
more. Remove 3/4 cup of the sauce; cool slightly. Meanwhile, cover and chill remaining sauce in the
refrigerator until serving time.
Place the 3/4 cup sauce in a blender container or food processor bowl. Cover and blend or process until
smooth. Set the puréed sauce aside. Wash the blender container or food processor bowl.
For filling, place cottage cheese in the blender container or food processor bowl. Cover and blend or
process until smooth. Transfer cottage cheese to a large mixing bowl. Add cream cheese, 1 cup sugar,
flour and vanilla extract. Beat with an electric mixer on medium to high speed until combined. Add
eggs all at once. Beat on low speed just until combined. Stir in orange peel.
Pour half of the filling into the crust−lined springform pan. Drizzle puréed sauce over the filling in the
pan. Carefully top with the remaining filling, covering sauce as much as possible. Then place on a
shallow baking pan on the oven rack. Bake at 375 degrees F for 45 to 50 minutes or until center
appears nearly set when shaken.
Remove springform pan from baking pan. Cool cheesecake in springform pan on a wire rack for 15
minutes. Loosen crust from sides of the pan and cool for 30 minutes more. Remove sides of the
springform pan. Cool completely, then chill in the refrigerator for at least 4 hours before serving.
Jut before serving, spread cheesecake with vanilla yogurt. Top with some of the chilled cranberry
sauce. Pass remaining sauce.
Cranberry Ribbon Cheesecake 135

Cranberry Ribbon Cheesecake 136

Creamsicle Cheesecake
2 eggs
3/4 cup sour cream
1 teaspoon orange extract
2 drops yellow food color
1 drop red food color
1 (9−inch) graham cracker pie crust
In a large bowl, beat the cream cheese and sugar until light and fluffy. Add the eggs; beat well. Add the
sour cream and vanilla extract; mix well. Place 1 cup of the mixture into a small bowl and stir in the
orange extract and the yellow and red food colors.
Pour the remaining cream cheese mixture into the pie crust. Drop the orange cream cheese mixture
into it by spoonsful and swirl with a knife to create a marbled effect. Bake for 30 to 35 minutes, or until
firm around the edges. (The center will be slightly loose.) Allow to cool for 1 hour then cover and chill
for at least 8 hours before serving.
NOTE: For a nice finishing touch, top each slice of cheesecake with a dollop of whipped cream or
whipped topping and half an orange slice just before serving.
Creamsicle Cheesecake 137

Creamy Fruit 'n' Nut Cheesecake
14 ounces sweetened condensed milk
1/4 cup lemon juice
1 1/3 cups ready−to−use mincemeat
1/2 cup chopped nuts
1 tablespoon grated lemon rind
Sour cream and nuts (optional)
Combine butter, crumbs and sugar. Pat firmly on bottom of a 9−inch springform or 9−inch square
baking pan. Chill.
In a large mixer bowl, beat cream cheese until fluffy. Add sweetened condensed milk; beat until
smooth.
In a small saucepan, soften gelatine in lemon juice. Over low heat, dissolve gelatine completely. Add to
cheese mixture with mincemeat, nuts and rind; mix well. Thoroughly fold in whipped cream. Turn into
prepared pan. Chill for 3 hours or until set. Garnish with sour cream and nuts, if desired. Refrigerate
leftovers.
Creamy Fruit 'n' Nut Cheesecake 138

Creme Brulée Cheesecake
6 tablespoons low fat sour cream
6 eggs
3/4 cup heavy cream
3/4 cup (1 1/2 sticks) unsalted butter, melted
6 tablespoons brown sugar
4 teaspoons orange peel
3/4 cup granulated sugar (for topping)
Boiling water (for baking)
Strawberries, raspberries and blueberries (for garnish)
In a bowl place the cream cheese, 1/2 cups of sugar and sour cream and beat on medium speed until
mixture is smooth. Add the eggs, heavy cream and orange peel. Beat until all the mixture is smooth.
In another bowl, mix until well blended the vanilla wafer crumbs, butter and brown sugar. With
fingers pat the wafer mixture into a springform pan; top the wafer mixture with the cheese mixture.
Place pan into a larger pan and add boiling water to cover halfway up sides of springform pan. Bake
for 40 minutes or until set.
Remove very carefully the springform pan from water and let cool for 30 minutes at room temperature.
Refrigerate for 4 hours or until serving time.
Slowly unmold the cake from the pan, sprinkle with the remaining sugar and broil under broiler until
sugar melts and browns (be careful not to burn the sugar).
To serve, place cheesecake on a serving platter and surround with fresh strawberries, raspberries and
blueberries.
Creme Brulée Cheesecake 139

Crunchy Pear Cheesecake
1 cup flour
3/4 cup quick oats
1 teaspoon cinnamon
1/2 cup butter
1 egg
2 ripe Bartlett pears, peeled, cored and sliced
1/4 cup chopped pecans¨
In a small bowl, stir flour, oats, brown sugar and cinnamon to combine. Stir in butter with a fork until
mixture resembles coarse crumbs. Press 2/3 of the mixture into the bottom of a greased 9−inch pie pan.
Bake for 15 minutes.
In a medium bowl, beat cream cheese with sugar, egg and vanilla extract; spread over baked crust.
Top with pear slices, remaining oat mixture and nuts. Return to oven and bake an additional 30
minutes, or until topping is lightly golden. Refrigerate for at least 2 hours before cutting.
Crunchy Pear Cheesecake 140

Czechoslovakian Cheesecake
1/2 cup butter
3 eggs, separated
1/2 cup cottage cheese, rubbed through a strainer
1 cup ground nuts
1/3 to 1/2 cup bread crumbs
Jam
Grated chocolate
Nuts
Cream butter with sugar and egg yolks thoroughly. Blend in cheese and nuts. Fold in stiffly beaten egg
whites and bread crumbs. Butter a springform pan and sprinkle with bread crumbs. Spread the cake
mixture over the crumbs. Bake in a preheated 320 degree F oven for about 30 minutes.
When cake is cool, spread with jam and sprinkle with grated chocolate and nuts.
Czechoslovakian Cheesecake 141

Daiquiri Cheesecake
2 graham cracker pie crusts
1/2 cup rum
1/2 cup lime juice
4 egg whites
3 teaspoons lime peel, grated
4 egg yolks, beaten
In medium saucepan, combine gelatine and 1/2 cup sugar. Stir in rum, lime juice, lime peel and egg
yolks. Cook over medium heat, stirring constantly, until slightly thickened, about 8 to 10 minutes.
Remove from heat; beat in cream cheese until smooth. Beat egg whites at medium speed of electric
mixer until soft peaks form. Gradually add 1/2 cup sugar, then beat to stiff peaks.
In separate bowl, whip cream until soft peaks form. Fold egg white mixture and whipping cream into
gelatine mixture. Pour into pie pans. Cover, and chill until firm.
Daiquiri Cheesecake 142

Deep−Fried Cheesecake
1 prepared cheesecake (homemade or bought)
30 Oriental spring roll wrappers
Egg wash (whisk 1 egg with 1 cup of milk)
Vegetable oil (as needed)
Cinnamon Sugar (as needed)
Cut already−baked cheesecake into uniform pieces approximately 3 x 1−inches in size. One large
cheesecake will produce about 30 slices for deep frying.
Lightly moisten each spring roll wrapper with the egg wash. Blot off excess egg wash with paper towel.
Place each piece of cheesecake in the middle of a wrapper. Fold top of wrapper down over the
cheesecake, and both sides toward the middle. Roll each piece of cheesecake toward you until it is
completely rolled up. Give this "egg roll" a gentle squeeze to make sure the dough is sealed completely.
Using a deep frying pan, heat at least 3 inches of oil to 365°F. Dip the corner of one "egg roll" in the
heated oil. If the oil sizzles, it is ready. If not, heat the oil a little longer. When the oil is ready, gently
release "egg rolls" into the oil and allow to brown lightly, approximately 10 seconds.
Using tongs, remove the golden−brown "egg rolls" from the oil. Place each "egg roll" in a bowl of
cinnamon sugar and coat well. Place deep−fried slices of cheesecake on paper towels to cool slightly
before serving.
CAUTION: These will be very hot. Allow to cool at least 5 minutes before serving. They can be enjoyed
warm or cold.
Cinnamon sugar
4 teaspoons ground cinnamon
Mix well.
Deep−Fried Cheesecake 143

Deep−Fried Dessert Cheesecake
Favorite plain cheesecake
Flour tortillas
Caramel ice cream topping or
melted soft caramels
Make your favorite plain cheesecake, but add cooked apples to the cake − apples from canned pie
filling, but not the filling. After the cheesecake is firm, cut into pieces. Wrap in a flour tortilla. Tie it
with string to hold it together so it will not come apart during frying. Fry in oil at 350 degrees F until
golden brown.
Serve with caramel ice cream topping or melted soft caramels.
Deep−Fried Dessert Cheesecake 144

Deli Cheesecake
1 pound ricotta cheese
4 eggs
1/4 cup (1/2 stick) butter, melted and cooled
3 tablespoons flour
2 cups sour cream
In a large bowl, cream the cheeses and sugar. Beat in the eggs one at a time, beating well after each
addition. Add the melted and cooled butter, flour, cornstarch and vanilla extract. Beat until mixture is
well combined. Fold in the sour cream and mix well.
Pour into an ungreased, 9 1/2−inch spring−form pan. Place pan in the middle of the preheated oven
and bake for 1 hour.
Turn off the oven, leaving the cheesecake in for another 2 hours without opening the oven door.
Let cake cool completely in pan and then chill in refrigerator for at least 2 hours. "Spring" the pan,
remove the cake and garnish with berries or top with glaze, if desired.
Deli Cheesecake 145

Devil's Tooth Cheesecake
Crust
1/4 cup (1/2 stick) melted butter
1 package Nabisco chocolate cookie wafers, crushed
Mix butter and crumbs and press into a 10−inch Dutch oven, going up the sides at least 1 inch.
Filling
1 (16 ounce) container ricotta cheese
6 eggs
1/2 cup sour cream
1 1/2 teaspoons almond extract
12 ounces chocolate chips
1/4 cup butter
Mix first five ingredients until smooth. Melt chips, butter and whipping cream over low heat until
smooth. Add almond extract. Pour 1/3 of white mixture into chocolate mixture and mix well. Pour this
into crust.
Add vanilla extract to remaining white mixture and carefully pour this over the chocolate layer
already in the Dutch oven. This is very dense and takes about 1 1/4 hours to bake. It is done when the
top cracks and is firm. This cheesecake is great warm or cold.
Devil's Tooth Cheesecake 146

Easy Key Lime Cheesecake
Filling
1 pound cream cheese, softened
3/4 cup fresh lime juice
1 teaspoon finely grated fresh lime zest
In a food processor blend cream cheese, lime juice and condensed milk until smooth. Add zest and
pulse just until combined. Pour filling into shell. Cool in fridge for at least 6 hours.
You can top it with Cool Whip® or whipped cream...and you can put slices of lime on top for
decoration..
Easy Key Lime Cheesecake 147

Easy Mocha Cheesecake
1 (11.1 ounce) package Jell−O® No Bake Cheesecake
1 (15g) envelope or 2 tablespoon General Foods
International Coffees® Suisse Mocha
Flavor or other variety desired
1 1/2 cups cold milk
Mix crumbs, sugar and butter thoroughly with fork in 9−inch pie plate until crumbs are well
moistened. Press firmly against side of plate, first, using finger or large spoon to shape edges. Press
remaining crumbs firmly onto bottom using measuring cup.
Beat General Foods International Coffees® Suisse Mocha, milk and filling mix with electric mixer on
low speed until blended. Beat on medium speed 3 minutes (filling will be thick). Spoon into crust.
Refrigerate at least 1 hour.
Makes 8 servings.
Easy Mocha Cheesecake 148

Easy Pineapple Cheesecake
1 (3.4 ounce) box instant vanilla pudding
1 (8 ounce) can crushed pineapple, undrained
1 prepared graham cracker pie crust
Optional for serving: Fresh berries
To cut calories, you can use light sour cream and sugar−free instant pudding.
In large bowl, beat sour cream, pudding mix and pineapple with electric hand mixer 2 minutes.
Pour filling into crust and refrigerate several hours or overnight.
Cut into wedges and serve. Top with fresh berries, if desired.
Easy Pineapple Cheesecake 149

Emeril's Key Lime Cheesecake
Crust
2 cups plus 2 tablespoons granulated sugar
In a mixing bowl, combine the melted butter, 2 tablespoons of the sugar and graham cracker crumbs.
Mix well. Press the crust firmly over the bottom of a 9−inch spring−form pan. Set aside.
Filling
3/4 cup Key lime juice
2 egg yolks (at room temperature)
2 tablespoons grated Key lime zest
Pinch of salt
2 cups sweetened whipped cream
In a saucepan dissolve gelatine in the Key lime juice for about 5 minutes. Add 1 1/4 cups of the sugar,
eggs, egg yolks and lime zest. Mix well. Cook over medium heat until the mixture thickens and is
pudding−like, about 7 to 8 minutes. Remove from the heat.
In the bowl of an electric mixer fitted with a paddle attachment, beat the cream cheese until smooth.
With the mixer running, add the lime mixture slowly and beat until smooth. Remove the mixture and
turn into a bowl and cool completely. Cover with plastic wrap and refrigerate until chilled, stirring
every 10 minutes.
In the bowl of an electric mixer with a whip attachment, place the egg whites and remaining 1/4 cup
sugar. Whip on medium high until stiff peaks form. Remove the lime and cheese mixture from the
refrigerator. Fold the egg whites into the lime mixture and blend thoroughly. Pour the mixture into the
prepared crust. Cover with plastic wrap and refrigerate until set, about 4 hours.
Remove from the refrigerator. Run a sharp knife along the sides of the pan and remove the
spring−form. Spread the whipped cream evenly over the top of the cake.
Candied Zest
1 cup simple syrup (1 cup granulated sugar and
1 cup water heated until sugar dissolves)
Rind of 2 limes, julienned
12 sprigs fresh mint
In a saucepan over medium heat, combine simple syrup and lime zest. Bring the liquid to a simmer and
cook for 3 to 4 minutes. Remove the zest from the liquid and cool on parchment paper.
Cut the cake into individual servings. Garnish with candied lime zest and mint sprigs.
Emeril's Key Lime Cheesecake 150

English Toffee Cheesecake
Crust
1/2 cup toasted almonds, finely chopped
1/2 cup English toffee bits (such as Skor)
2 tablespoons dark brown sugar, packed
1/4 teaspoon salt
Mix first 5 ingredients in medium bowl. Add butter; stir until moist clumps form. Press mixture over
bottom and 1 inch up sides of 10−inch−diameter springform pan. Bake crust until just set, about 5
minutes. Set aside. Reduce oven temperature to 325°F.
Filling
1 cup dark brown sugar, packed
4 large eggs
8 ounces chocolate−covered English toffee
(such as Skor or Heath bars), cut into
1/2−inch pieces
Beat cream cheese and sugar in large bowl until blended. Beat in eggs 1 at a time, blending well after
each addition. Beat in both extracts. Pour half of mixture into prepared crust; sprinkle with toffee
pieces. Pour remaining mixture over. Bake until edges are puffed but center is barely set, about 55
minutes. Meanwhile, prepare topping:
Topping
Assorted candies (such as gumdrops
and holiday M&M's)
Mix sour cream, sugar and vanilla extract in medium bowl until smooth. Pour topping over hot
cheesecake. Bake cake until topping is just set, about 5 minutes. Transfer to rack; cool 10 minutes. Run
knife between cake and pan sides. Chill cake uncovered overnight.
Remove pan sides and place cake on platter. Garnish top with candies.
NOTE : Prepare this cake a day ahead.
English Toffee Cheesecake 151

Everyday Cheesecake
Crust
1/3 cup Crisco®, melted
Filling
3 eggs
1 (8 ounce) container sour cream (at room temperature)
1 (21 ounce) can cherry pie filling, chilled
Combine crumbs, sugar and shortening; press firmly on bottom of a 9−inch deep−dish pie pan.
In a large bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth.
Beat in eggs and lemon juice. Pour into prepared pan. Bake 45 minutes or until center is set; top with
sour cream. Bake 5 minutes longer. Let cool, then chill. Top with pie filling.
Everyday Cheesecake 152

Fluffy Cheesecake
Crust
1/2 cup (1 stick) butter
22 finely crushed graham crackers (2 cups)
Filling
1 cup boiling water
1 small can crushed pineapple, drained
1 large can evaporated milk (almost frozen)
Juice of 1/2 lemon
Melt butter and add graham crackers. Press all but 1/2 cup of this mixture in a 13 x 9−inch dish.
Dissolve gelatin in water; cool. Cream sugar and cream cheese (a little of the cooled gelatin makes this
easier). Whip canned milk, adding lemon juice; beat until very stiff. Mix gelatin and cream cheese
mixture together. Add pineapple. Fold in whipped milk mixture. Pour into crumb−lined dish. Sprinkle
remaining crumbs on top, adding 1/2 cup finely chopped nuts if desired. Chill.
Fluffy Cheesecake 153

Fourth of July Cheesecake
1 frozen Sara Lee Cream Cheese Cake
1 cup halved fresh strawberries
1/2 cup fresh blueberries
2 tablespoons currant jelly
Thaw cheese cake out of package at room temperature for 30 minutes; cut into 6 pieces. Thaw cheese
cake an additional 30 to 45 minutes.
Arrange strawberry halves around top edge. Pile blueberries in the center, leaving a white area
between strawberries and blueberries. Melt jelly, then cool to lukewarm; carefully spoon just over the
strawberries and blueberries.
Fourth of July Cheesecake 154

Frangelico Cheesecake
The liqueur, Frangelico, is a delicate blend of wild nuts, berries and herbs with a nutty flavor. You can
also pour it over ice cream.

3 eggs
1 teaspoon vanilla or almond extract
1/2 cup Frangelico®
Blend all ingredients at low speed of electric mixer. Pour into 9−inch springform pan where a graham
cracker crust has been baked in the bottom, then cooled. Preheat oven to 350 degrees F. Bake for 40 to
50 minutes. Chill 2 to 3 hours.
Decorate top with raspberries and boysenberries.
Frangelico Cheesecake 155

Frango Mint Cheesecake
Marshall Field has been making these Frango Mints in their kitchen since 1930, and they are shipped
all over the world. Their kitchen produces 800,000 pounds of Frango Mints every year. This
cheesecake is served in their famous Walnut Room.
Chocolate Cookie Crust

Separate 30 Oreo cookies and scrape off all the filling. You will have 60 halves. Pulverize these, along
with 4 tablespoons of butter, in a blender. Pack firmly into a 10−inch springform pan.
Filling
Melt 1 cup chopped Frango Mints (original flavor) in a double boiler. With an electric mixer on
medium speed, beat in 24 ounces of softened cream cheese and 1 cup sugar. Add 2 eggs at low speed,
then beat in the melted Frango Mints. Add 1/3 cup whipping cream and 1 teaspoon vanilla extract.
Blend well. Spread evenly over the crust. Bake at 350 degrees F for 35 minutes. The center will be
slightly shaky when you remove it from the oven. Place it on a wire rack, and the center will firm as it
cools. At this point you may either freeze it or wait until it cools completely, then glaze it.
Glaze
Mix 1/4 teaspoon plain gelatin with 1 tablespoon ice cold water. Melt 4 chopped Frango Mints and let
them cool slightly. Stir into the gelatin mixture. Add 1/2 cup sour cream and a speck of salt. Spread
over the cold Frango Mint Cheesecake.
Frango Mint Cheesecake 156

Fresh Peach Cheesecake
Crust
1/4 cup softened butter
Blend together; press firmly into even layer over bottom of 9−inch springform pan.
Filling
3 envelopes unflavored gelatine
3/4 cup water
2 pounds peaches (6 medium size)
2 egg yolks
2 egg whites
1/2 teaspoon salt
1 cup heavy cream
Soften gelatine in water. Pit and thoroughly crush or purée peaches in blender (should have 3 cups).
Stir in lemon juice. Beat egg yolks slightly in top of double boiler. Stir in 1/2 cup crushed peaches and
3/4 cup sugar. Cook and stir over hot water until mixture thickens. Mix in softened gelatine. Remove
from heat.
Combine cream cheese and remaining peaches. Stir in gelatine mixture. Chill until mixture mounds.
Beat egg whites and salt until foamy. Gradually beat in 1/4 cup sugar until stiff peaks form. Whip
cream stiff. Fold egg whites and cream into cheese mixture. Pour into prepared pan. Chill at least four
hours or until firm. Serve with Crushed Peach Sauce.
Makes 12 servings.
Crushed Peach Sauce

6 medium peaches (about 2 pounds)
Pit and slightly crush peaches. Stir in sugar.
Makes 2 1/4 cups.
Fresh Peach Cheesecake 157

Fried Cheesecake with Praline Sauce
Cheesecake
1 slice frozen cheesecake
1 cup buttermilk
1 cup cornflake crumbs
Peanut oil (for frying)
Defrost cheesecake slightly. Dip into buttermilk; lift to drain excess liquid. Roll into cornflake crumbs,
pressing slightly to coat cheesecake completely. Refreeze for at least two hours.
Heat peanut oil to 325 degrees F. Immerse cheesecake completely. Deep fry for approximately 1 minute.
Praline Sauce
1 cup chopped pecans
1 1/2 ounces Amaretto
2 1/2 ounces light brown sugar
5 ounces heavy cream
Heat pecans in skillet. Add Amaretto and reduce. Add brown sugar and cream. Cook on medium heat
and reduce to half. Pour over cheesecake.
Fried Cheesecake with Praline Sauce 158

Frozen Blueberry Ripple Cheesecake
3 teaspoons melted butter or margarine
1/3 cup water
1/8 teaspoon cream of tartar
3 egg whites
1/2 cup dairy sour cream
1/2 cup blueberry preserves
Whipped cream
Fresh or frozen unsweetened blueberries
Combine crumbs, sugar and butter or margarine in a small bowl; blend well. Press firmly over bottom
of an 8−inch springform pan. Chill.
Combine sugar, water and cream of tartar in a small saucepan; bring to boiling. Boil rapidly 8 to 10
minutes or until syrup registers 236 degrees F on a candy thermometer (or until syrup spins a 2−inch
thread when dropped from a spoon).
Meanwhile, in large bowl of electric mixer, beat egg whites until stiff peaks form; pour hot syrup in a
thin stream over beaten egg whites while continuing to beat constantly. Continue beating until very
stiff peaks form and mixture cools (approximately 15 minutes). Set aside.
Using electric mixer, beat together cream cheese and sour cream until light and fluffy; beat in vanilla
extract and lemon rind (1/4 teaspoon of ReaLemon juice can be substituted). Add 1/4 of the egg white
mixture and stir by hand to combine well. Fold remaining egg white mixture into cream cheese
mixture until no streaks remains. Spoon about 1/4 of mixture into prepared springform pan; drizzle
part of blueberry preserves over; continue to layer cheese mixture and preserves in this way. Freeze
overnight or until firm.
Decorate with whipped cream and blueberries.
NOTE: Strawberry preserves and fresh strawberries may be substituted for blueberries.
Frozen Blueberry Ripple Cheesecake 159

Frozen Cheesecake
1/2 pound dry cottage cheese
2 eggs, separated
1 cup heavy cream
1 cup graham crackers, crushed
Cream cottage cheese and cream cheese together. Add sugar gradually and beat until creamy. Add egg
yolks, one at a time, beating well after each addition. Beat egg whites until stiff. Whip cream and
combine with egg whites. Add to first mixture, folding carefully. Add vanilla extract. Sprinkle half of
graham cracker crumbs in bottom of refrigerator tray. Add cheese mixture and top with remaining
crumbs. Freeze.
Frozen Cheesecake 160

Frozen Mocha Cheesecake
Crust
Filling
2/3 cup chocolate syrup
2 tablespoons instant coffee
1 tablespoon hot water
In a small bowl, combine crumbs, sugar and butter. Pat mixture into a 9−inch springform pan or a 13
x 9−inch pan, covering both bottom and side. Chill.
In a large bowl, beat cheese until fluffy. Add milk and syrup. Beat until smooth. In small bowl, dissolve
coffee in water. Add to other mixture. Mix well and fold in whipped cream. Pour into chilled pan.
Cover and freeze for 6 hours. Garnish with additional cookie crumbs.
Frozen Mocha Cheesecake 161

Fruit Filled Cheesecake
1 cup all−purpose flour
1 cup rolled oats
1/2 cup butter
1 3/4 cups apple pie filling
2 cups sour cream
3 eggs
In a medium bowl, combine flour, oats, baking powder, brown sugar and butter. Press all but 3/4 cup
of the crumb mixture into the bottom of a 10−inch round baking pan. Spread the fruit pie filling over
the top and sprinkle with the remaining crumbs. Bake at 350 degrees F (175 degrees C) for 15 minutes.
Remove from oven and let cool for 10 minutes.
In a large bowl, beat the cream cheese and sugar together. Add the vanilla and sour cream and beat
until smooth. Beat in the eggs one at a time. Pour batter into the prepared crust. Place the pan in a
large roasting pan and place in the oven. Fill the roasting pan with water to the 1 inch mark. Bake at
350 degrees F (175 degrees C) for 55 minutes. Remove cake from oven, cool to room temperature and
refrigerate overnight.
Fruit Filled Cheesecake 162

Fudge Truffle Cheesecake
1/3 cup Hershey’s cocoa powder
In a medium bowl, combine vanilla wafer crumbs, confectioners' sugar, Hershey's cocoa powder and
melted butter or margarine. Press firmly onto the bottom of a 9−inch deep−dish pie pan or a 9−inch
Filling
1 (12 ounce) package chocolate chips
4 eggs
In a heavy saucepan, over very low heat, melt chips, stirring constantly. In a large mixer bowl, beat
cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add melted chips and
remaining ingredients; mix well. Pour into prepared pan. Bake 1 hour and 5 minutes or until center is
set. Cool; chill. Refrigerate leftovers.
Fudge Truffle Cheesecake 163

Fuzzy Navel Cheesecake
Cookie Crust*
3/4 cup flour
2 1/2 tablespoons granulated sugar
1 egg, lightly beaten
In a medium bowl, stir together flour and sugar. Add egg, butter and vanilla extract. Beat with electric
mixer until well combined. With greased fingers press dough evenly onto bottom of a greased 9−inch
springform pan. Bake at 350 degrees F for 12 to 15 minutes or until lightly browned. Remove from
oven and set aside.
* Can also use an 8−ounce package of refrigerated sugar cookie dough.
Filling
1/2 cup frozen orange juice concentrate, thawed
1/4 cup sour cream
1/4 cup peach schnapps
3 eggs
1 egg yolk (optional)
In a large bowl combine first 4 ingredients. Beat with electric mixer until smooth. Add eggs and yolk,
one at a time, beating well after each addition. Beat in orange juice, peach schnapps, lemon juice and
vanilla extract. Pour mixture over the crust. Bake at 350 degrees F for 15 minutes.
Lower temperature to 200 degrees F and bake for an additional hour and 10 minutes, or until center
no longer looks shiny or wet. Remove cake from oven and run a knife around the edge of pan. Chill,
uncovered, overnight.
Orange Marmalade Glaze

2/3 cup orange marmalade
1 1/2 tablespoons frozen orange juice concentrate, thawed
3 tablespoons peach schnapps
1 1/2 tablespoons cornstarch
In a small saucepan, combine all ingredients. Cook and stir until
thickened and bubbly. Cook and stir 2 minutes more. Pour over cheesecake. Chill until serving time.
Fuzzy Navel Cheesecake 164

German Chocolate Cheesecake
1 (18.25 ounce) box German chocolate cake mix
2/3 cup shredded coconut
1/3 cup soft butter
3 eggs
Mix cake mix, coconut, butter and 1 egg and put into bottom of a 12 x 9−inch ungreased pan. Beat
cream cheese with remaining 2 eggs, vanilla extract and sugar until smooth. Spread over the cake mix
in pan and bake at 350 degrees F for 20 to 25 minutes. Remove from oven and spread Sour Cream
Frosting over top. Allow cake to cool. Refrigerate at least 8 hours before cutting.
Sour Cream Frosting

2 cups sour cream
Add sugar and vanilla extract to sour cream and stir until sugar is dissolved.
German Chocolate Cheesecake 165

German Kasekuchen
Crust
2 cusp flour, sifted
4 tablespoons butter (no margarine)
1 large egg
1 teaspoon baking powder
In a large mixing bowl, blend all the ingredients, cutting in butter and working the mixture with your
hands until it is well mixed and workable. Divide the dough into 2 equal portions. Use one−half to line
the bottom of a greased 9−inch spring−form pan, the other half to line the sides of the pan. Either roll
out the dough or press it in with your fingers. Chill before filling. Preheat oven to 375 degrees F.
Filling
3 cups cottage cheese
1/2 cup cornstarch
1 teaspoon baking soda
4 large eggs
1/2 teaspoon lemon rind, grated
1/2 teaspoon pure vanilla extract
1 cup sour cream
1 cup raisins
Press the cottage cheese through a sieve. Combine cornstarch and baking powder and set aside.
In a large mixing bowl, combine cottage cheese with sugar, eggs, lemon rind and vanilla extract. Beat
until very smooth. Add the dry mixture to the cheese and blend well. Stir in sour cream raisins. Pour
the cheese mixture into the prepared crust and bake for one hour or until done. The center will remain
soft. Turn off the oven and prop the door open. Allow the cake to cool to room temperature. Serve
cheesecake at room temperature.
German Kasekuchen 166

Ghiradelli Chocolate−Almond Layered Cheesecake
Crust
2/3 cup almonds, finely chopped
1 1/4 cups finely crushed vanilla wafers
Filling
8 ounces (2 baking bars) Ghiradelli Bittersweet
Chocolate, broken into1−inch pieces
3 eggs
1 cup sour cream
1/4 cup almond−flavored liqueur
1/4 teaspoon salt (optional)
Grease a 9−inch springform pan. Place the almonds on a baking sheet and toast in the preheated oven
for 4 minutes. Allow almonds to cool.
Place the toasted almonds in a food processor and process until finely ground. Combine the wafer
crumbs, ground almonds and butter. Mix well. Press the mixture onto the bottom of the spring−form
pan and 1 1/2 inches up the sides. Bake 8 minutes. Place on a wire rack and let cool completely.
To prepare the filling, melt the chocolate in a double boiler over hot, but not boiling, water. Stir
occasionally until the chocolate is smooth.
Set aside.
In a medium−size mixing bowl, beat the cream cheese on low just until smooth. Gradually add the
sugar and combine beating until smooth. Scrape down the sides of the bowl and beaters with a rubber
spatula. Add the eggs, one at a time, beating well after each addition and scraping down the bowl as
needed. With the mixer on low, gradually add the sour cream, almond liqueur, and salt, beating just
until smooth.
Divide the batter in half. Add the melted chocolate to one half of the batter, stirring until smooth. Pour
the chocolate batter into the crust; spread to create one even layer. Carefully spoon the plain batter on
top of the chocolate batter. Place the pan in the oven and immediately reduce the temperature to 325
degrees F. Bake cake for 50 to 60 minutes, or until the center is just set.
Turn off the oven, and leave the cake inside for 30 minutes with the oven door closed. Transfer the
cheesecake to a wire rack. Loosen it from the sides of the pan with a metal spatula. Let the cheesecake
cool completely, then chill it at least 8 hours or overnight. Store covered in the refrigerator.
Yields 16 servings
Ghiradelli Chocolate−Almond Layered Cheesecake 167

Gingerbread Cheesecake
1 pound cream cheese (at room temperature)
4 eggs
1/4 cup molasses
1 teaspoon ground ginger
1 teaspoon cinnamon
1/4 teaspoon fresh nutmeg, grated
1/8 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup light brown sugar
1 1/2 teaspoons baking soda
1 cup flour
Preheat the oven to 350 degrees F. Butter a 9−inch springform pan.
In a mixer bowl, beat the cream cheese on high speed until light and smooth, about 3 minutes. With the
mixer on, beat in the vanilla extract. Add two of the eggs, 1 at a time, beating until thoroughly blended.
Gradually add the granulated sugar and beat until the mixture is light and fluffy, about 3 minutes; set
aside.
In a medium saucepan, heat the molasses over low heat until bubbles begin to form around the sides.
Remove from the heat and stir in the butter, 1 tablespoon at a time, until completely blended. Scrape
the molasses into a medium bowl and stir in the ginger, cinnamon, nutmeg, cloves and salt. Add the
brown sugar and beat with a wooden spoon until smooth. Let cool to room temperature.
Beat the remaining 2 eggs into the gingerbread batter, 1 at a time, until well blended. Stir in the baking
soda, then beat in the flour in 3 batches until completely incorporated. Using a tablespoon, drop half
the gingerbread batter in spoonfuls into the prepared pan. Use one−fourth of the reserved cream
cheese mixture to fill in the empty spaces. Dollop the remaining gingerbread batter on top of the cream
cheese mounds. Fill in with another one−fourth of the cream cheese mixture. Swirl with the flat edge of
a knife to marbleize the batters (be careful not to overmix). Smooth the remaining cream cheese
mixture over the top. Bake in the middle of the oven for 50 minutes, or until the top of the cake begins
to crack. Let cool to room temperature. Remove the sides of the spring form pan, cover and
refrigerate. Serve chilled.
Gingerbread Cheesecake 168

Gooey Butter Cheesecake
1 (2−layer) yellow cake mix with pudding
2 eggs
1 stick (1/2 cup) butter or margarine, melted
Melt butter in 11 x 9 inch baking pan. Spread around to coat evenly. Pour melted butter in mixing
bowl; add eggs and beat. Add cake mix and blend thoroughly. Batter will be very thick. Spread batter
in buttered pan.
Mix together and pour over cake batter:
1 stick (1/2 cup) butter or margarine, melted

1 (1 pound) box powdered sugar, sifted
2 eggs
Bake at 325 degrees F for 40 to 45 minutes.
To keep bottom from browning too much, place another cake pan with water in it on lower rack. Bake
until sides are firm, middle with still be wiggly. Cake will rise and then fall in the middle when it is
cooled. Sprinkle with powdered sugar.
Gooey Butter Cheesecake 169

Granny Apple Cheesecake
Crust
In a small bowl, combine all ingredients. Mix well. Press firmly into a 9−inch springform pan, cover
bottom and 1 1/4 inches up sides. Chill for 1 hour.
Apple−Cheese Filling
1 cup low fat milk
2 eggs, separated
1/2 teaspoon grated lemon peel
1/4 teaspoon salt
2 cups (1 pound) small curd cottage cheese
2 large Granny Smith apples, pared, cored
and shredded (2 cups)
In a medium saucepan, combine gelatine with 1/2 cup sugar. Stir in milk, egg yolks, lemon juice, lemon
peel and salt. Cook over low heat, stirring constantly with a wire whisk, until gelatine dissolves.
Remove from heat.
In a large bowl, beat cottage cheese until smooth. Gradually beat in gelatine mixture. Stir in shredded
apples. Chill, stirring occasionally, until mixture mounds slightly when dropped from a spoon.
In a small bowl, beat egg whites until foamy. Gradually add remaining 1/4 cup sugar, beating until stiff
peaks form. Fold into apple−cheese mixture. Pour into prepared pan. Chill overnight or 8 to 12 hours
until firm.
Granny Apple Cheesecake 170

Grasshopper Cheesecake
Crust
Combine chocolate cookie crumbs with melted butter and cinnamon. Toss and mix well. Press into the
bottom and up the sides of a 9−inch springform pan. Refrigerate.
Filling
1 cup granulated sugar, divided
1/3 cup crème de menthe
3 tablespoons crème de cacao
2 tablespoons flour
1/2 teaspoon salt
6 eggs, separated
1 cup sour cream
2 ounces semisweet chocolate, grated
Beat the cream cheese in a mixing bowl until light and soft. Add 3/4 cup of the sugar and mix well. Stir
in the crème de menthe and the crème de cacao, flour and salt. Beat until the mixture is blended well.
Add the egg yolks and sour cream, and beat until the batter is smooth and blended.
Combine the egg whites and 1/4 cup remaining sugar and beat until the whites stand in soft peaks. Fold
the beaten whites into the cream cheese mixture. Pour the batter into the crust and bake for about 1
hour, or until the cake has puffed and trembles just slightly when shaken. Do not overbake; it will
settle and firm somewhat as it cools. If the cake cracks as it bakes, that is fine. Remove and cool.
Garnish with grated chocolate.
Yields 8 servings.
Grasshopper Cheesecake 171

Great Canadian White Chocolate Cheesecake
Crust
2 cups graham or chocolate cookie crumbs
1/3 to 1/2 cup melted butter
Mix together and press into a greased 10−inch spring−form or cheesecake pan. Bake at 350°F for 10
minutes. Meanwhile, prepare filling.
Filling
4 eggs
2 tablespoons vanilla extract
12 ounces melted white chocolate
Place eggs and sugar into bowl of a large food processor. Do NOT use a blender as it will not be the
same! You're better off doing it by hand, starting with the cream cheese and sugar, then adding eggs.
Process until sugar is dissolved. Add cream cheese in 4 or 5 additions. Scrape sides of bowl often, and
process until smooth. With the machine still running, add remaining ingredients. Process a few more
seconds. Pour over prepared crust. Bake at 350°F for 30 to 35 minutes and no longer! It will look loose
and under baked, but that is how it is supposed to be. Resist the urge to bake until it is set, otherwise it
will be dry and grainy. The middle 3 inches should still be wobbly. Let cool, refrigerate overnight. It
will set.
Bring to room temperature to serve, and use a hot, wet knife to slice. You can serve 14 to 16 people
with this cheesecake. It is very rich and creamy.
Great Canadian White Chocolate Cheesecake 172

Guava Rum Cheesecake
Crust
Filling
1 cup guava paste
1/3 cup rum
2 pounds cream cheese, room temperature
4 eggs
1 tablespoon grated lemon zest
Glaze
1/4 cup guava jelly
1 tablespoon water
Crust: Prepare the crust by combining the ingredients and pressing onto the bottom and up the sides
of the pan. Bake until dry − about 8 minutes. Set aside to cool.
Filling: Melt the guava and beat constantly two to three minutes until very smooth. Add the rum and
let it cool. Set aside.
In a large bowl, beat the cream cheese. Add the sugar, eggs one at a time, vanilla extract and lemon
zest. Gently fold in the melted guava mixture. Pour into the prepared pan. Bake for 1 1/4 hours. If top
starts to brown, tent with foil.
When done, turn heat off, open oven door a few inches and let it cool inside oven for 20 minutes.
Refrigerate for at least 6 hours or overnight.
Glaze: Mix glaze ingredients together in a small saucepan until melted and it is the consistency of
heavy cream. Let it cool and brush on top of cold cake. Cover and chill for at least 30 minutes to set.
Guava Rum Cheesecake 173

Haystack Boulder Mountain Chevre Cheesecake
3/4 pound Haystack Mountain Boulder Chevre, at room temperature
3/4 cup plus 2 tablespoons granulated sugar
1 1/2 teaspoons fresh lemon juice
1 teaspoon minced lemon zest (from 1 small lemon)
6 large eggs, separated
3 large peaches, peeled, pitted, and cut into 1/4−inch slices
1/4 cup blueberries
Confectioners' sugar
Whipped cream or crème fraîche (optional)
Preheat the oven to 350 degrees F. Butter a 9−inch round cake pan and dust with 1 tablespoon of the
sugar.
In a medium bowl, combine the cheese with the 3/4 cup sugar, lemon juice, lemon zest, and vanilla.
Beat at medium speed until smooth. Beat in the egg yolks, one at a time, incorporating each one
completely before adding the next. Turn the mixer to low and add the flour.
In another bowl, using clean beaters, beat the egg whites until firm. Beat one third of the egg whites
into the cheese mixture. Gently fold in the rest of the egg whites. Spoon the batter into the prepared
pan and bake until a wooden pick inserted in the center comes out clean and the cake is deep golden
brown, 35 to 45 minutes. Do not under−bake. Cool for 15 minutes on a cooling rack. Remove the cake
from the pan and cool completely.
In a bowl, mix the peaches and blueberries together with the remaining 1 tablespoon sugar. (You may
need more or less sugar, depending on the sweetness of the fruit.) Set aside.
When ready to serve, invert the cake onto a serving plate. Dust with confectioners' sugar, and spoon
the fruit on top of the cake, leaving a 1−inch border all the way around. Cut and serve, garnishing each
piece with a little whipped cream.
Serves 8 to 10.
Haystack Boulder Mountain Chevre Cheesecake 174

Hazelnut Praline Cheesecake
Makes 12 servings
Crust
1 1/4 cups cake flour
1/2 teaspoon ground allspice
1/2 cup plus 2 tablespoons (1 1/4 sticks) chilled unsalted
butter, cut into 1/2−inch pieces
1/4 cup (packed) golden brown sugar
Filling
Hazelnut Praline
1/2 teaspoon nutmeg
4 large eggs
For crust: Position rack in center of oven; preheat to 350°F. Butter 9−inch−diameter springform pan
with 2 3/4−inch−high sides. Mix flour, butter and brown sugar in processor until moist clumps form.
Press mixture onto bottom of prepared pan. Bake until crust is golden, about 25 minutes. Cool. Wrap
outside of pan with double layer of heavy−duty foil.
For filling: Reserve 1/2 cup praline for garnish. Grind remaining praline to powder in processor. Beat
cream cheese and sugar, nutmeg in large bowl until smooth. Beat in flour, then cream and vanilla. Beat
in eggs 1 at a time. Fold in praline powder.
Transfer filling to crust. Place springform pan in roasting pan. Pour enough hot water into roasting
pan to come halfway up sides of springform pan. Bake until center is just set, about 1 hour 20 minutes.
Transfer cake to rack. Run small sharp knife around sides of cake to loosen. Cool completely. Remove
foil from pan sides. Chill cake overnight. (Can be prepared 3 days ahead. Cover and keep refrigerated.)
Release pan sides. Transfer cake to platter. Mound reserved coarsely crushed praline atop center of
cake and serve.
Hazelnut Praline Cheesecake 175

Heath Bar Cheesecake
1 (18 ounce) package refrigerated oatmeal cookie
dough with chocolate and butterscotch chips*
2 eggs
4 (1.4 ounce) Heath candy bars, coarsely chopped*
To make the dough easier to slice, freeze it for two to three hours before starting the recipe.
Preheat oven to 350 degrees F. Coat a 9−inch deep−dish pie pan with nonstick cooking spray.
Slice the cookie dough into 24 slices and arrange on the bottom and up the sides of the pie plate. Press
the dough together, making a uniform crust; set aside.
In a large bowl, with an electric beater on medium speed, beat the cream cheese, eggs, sugar and
vanilla extract for 1 minute, until well mixed. Stir in the candy pieces and pour into the pie plate. Bake
at 40 to 45 minutes until the center is firm. Remove from the oven and cool. Cover loosely, then chill
for at least 4 hours or overnight before serving.
Heath Bar Cheesecake 176

Heavenly Chocolate Cheesecake
2 cups crushed vanilla wafers
1 cup ground toasted almonds
2 cups milk chocolate chips
1/2 cup milk
1/2 cup sour cream
1/2 cup whipping cream, whipped
For the crust, combine crumbs, almonds, sugar and butter in a bowl. Mix well. Press firmly onto
bottom and 2 inches up sides of a 9−inch springform pan.
For the filling, melt chocolate chips in a heavy saucepan over low heat, stirring frequently. In a small
saucepan, sprinkle gelatine over milk; let stand for 1 minute. Warm over low heat, stirring frequently,
until gelatine is dissolved. In a large mixer bowl, beat cream cheese, sour cream and chocolate until
fluffy. Beat in gelatine mixture and almond extract. Fold in whipped cream; pour into crust. Chill
about 3 hours or until firm. Run knife around edge of cheesecake; remove rim. Garnish as desired.
Heavenly Chocolate Cheesecake 177

Honey Crunch Cheesecake
1 1/2 cups crushed graham crackers
125 gm melted butter
Mix together and press into a springform tin. Chill.
250gm cream cheese

1 tin condensed milk
1 tablespoon gelatine dissolved in 1/3 cup boiling water
1 cup cream, softly whipped
2 chocolate coated honeycomb bars, roughly crushed
Beat cream cheese and condensed milk until smooth (with a mixer or in a food processor). Add gelatine
mixture and beat for a further minute. Fold in cream and crushed honeycomb bars with a wooden
spoon. Pour into prepared biscuit base and chill for at least four hours.
Enjoy!
Honey Crunch Cheesecake 178

Impossible Cheesecake
2 eggs
3/4 cups granulated sugar
1/2 cup Bisquick
1/2 teaspoon lemon peel, grated
16 ounces cream cheese, cut into 1−inch cubes, then softened
Grease pie pan and heat oven to 350 degrees F.
Put all ingredients in a large bowl. Beat with electric mixer 2 minutes, scraping sides of bowl
constantly, using high speed. Pour into greased pie pan. Bake just until puffed and center is dry, about
30 minutes. Do not overbake. Spread Topping carefully over top. Cool; refrigerate at least 3 hours.
Can serve plain or with fruit on top.
Topping
1 cup sour cream
Mix together and spread on top of Impossible Cheesecake. Delicious served with fruit on top.
Impossible Cheesecake 179

Irish Cream Cheesecake
1/2 cup cold water
3 eggs, separated
2 tablespoons cocoa
2 tablespoons bourbon
Combine crumbs, sugar and margarine; press onto bottom of a 9−inch springform pan.
Soften gelatine in water; stir over low heat until dissolved. Blend in 3/4 cup sugar and beaten egg yolks;
cook, stirring constantly, over low heat for 3 minutes.
Combine cream cheese and cocoa, mixing at medium speed of electric mixer until well blended.
Gradually add gelatine mixture and bourbon, mixing until blended. Chill until thickened but not set.
Beat egg whites until foamy; gradually add remaining sugar, beating until stiff peaks form. Fold egg
whites and whipped cream into cream cheese mixture; pour over crust. Chill until firm.
Garnish by placing long chocolate curls in spoke fashion around center of cheesecake. Fill the center
with silver candy balls, if desired.
Variation
Substitute 2 tablespoons cold coffee for the bourbon.
Irish Cream Cheesecake 180

Italian Cheesecake
4 large eggs, separated
1/2 teaspoon orange rind
4 cups (2 pounds) ricotta cheese
1/3 cup unbleached white flour
1/2 teaspoon lemon rind
Preheat oven to 375 degrees F. Butter a 10−inch springform pan. Dust with flour.
Beat egg whites until stiff. In separate bowl, beat together cheese, egg yolks, sugar and flour
approximately 3 minutes. Stir in vanilla and almond extracts and orange and lemon rinds. Gently fold
in beaten egg whites. Pour into a prepared pan; bake 50 minutes. Turn off oven, open door and leave
cake in oven for 15 minutes. Cool completely before serving.
This cake is delicious enough to be served on its own, but if you must, fresh strawberries or blueberries
may be served on top.
Italian Cheesecake 181

Jack Daniel's Upside Down Double Chocolate
Cheesecake
1 cup semisweet chocolate chips
1/3 cup milk
3 (8 ounce) packages cream cheese, room temperature
4 eggs
2 tablespoons Jack Daniel's whiskey
Fudge Brownie Batter (recipe follows)
Chocolate Ganache (recipe follows)
In microwave−safe glass bowl, melt chocolate chips with milk in microwave oven on HIGH (100%)
power 1 to 1 1/2 minutes or until smooth when stirred. Set aside.
Meanwhile, in large bowl of electric mixer, beat cream cheese and sugar until smooth. Beat in eggs
until well blended. Beat in melted chocolate mixture and whiskey until thoroughly blended. Spoon into
buttered 9−inch springform pan.
Bake in preheated 400 degree F oven 15 minutes; reduce oven temperature to 350°F and continue
baking 15 minutes.
Remove from oven and carefully spoon on Fudge Brownie Batter evenly, starting at edges and working
toward center. Return to 350°F oven and bake another 35 to 40 minutes or until toothpick inserted in
center comes out almost clean. Cool completely; refrigerate until thoroughly chilled.
Remove sides of pan from cake. Spread Chocolate Ganache evenly over top of cake. Return to
refrigerator and chill until ganache is set. Makes 1 cheesecake, 10 to 12 servings.
Fudge Brownie Batter

In large microwave−safe glass bowl, combine 2 squares (1 ounce EACH) unsweetened chocolate with
1/2 cup (1 stick) butter. Microwave on HIGH (100%) power 1 to 1 1/2 minutes or until smooth when
stirred. Beat in 2 eggs, 1 cup sugar and 1 teaspoon vanilla until thoroughly blended. Stir in 1/2 cup
flour, blending well. Stir in 1/4 cup chopped walnuts, if desired. Spread evenly over partially baked
cheesecake.
Chocolate Ganache
In large microwave−safe glass bowl, combine 1 1/2 cups chocolate chips and 1/3 cup whipping cream.
Microwave on HIGH (100%) power 1 to 1 1/2 minutes or until smooth when stirred. Stir in 2
tablespoons Jack Daniel's whiskey and 2 tablespoons corn syrup. Refrigerate until mixture thickens to
spreading consistency. Spread evenly over top of brownie topped cheesecake.
Jack Daniel's Upside Down Double Chocolate Cheesecake 182

John Clancy's Cheesecake
1 1/2 cusp graham cracker crumbs
6 eggs, separated
Grated rind of 1 lemon
Juice of 1/2 lemon
Generously grease a 9 x 3−inch springform pan with butter. Place pan in center of a 12−inch square of
aluminum foil; press foil up around sides of pan.
Combine graham cracker crumbs, the 3 tablespoons sugar, cinnamon and melted butter in a small
bowl until well blended. Press 3/4 cup of crumb mixture into bottom and sides of pan. Chill while
making filling. (Reserve remaining crumb mixture for topping.)
With electric mixer on low speed or with a wooden spoon, beat cream cheese in a large bowl until soft.
Gradually beat in 1 1/4 cups sugar until light and fluffy. Beat in egg yolks, one at a time, until well
blended. Stir in sour cream, vanilla extract, rind and lemon juice until smooth.
Beat egg whites until they hold stiff peaks. Fold whites into cheese mixture, soufflé−fashion, until well
blended. Pour into prepared pan. Bake at 350 degrees F for 1 hour and 15 minutes, or until top is
golden; turn off oven heat and allow cake to cool in oven for 1 hour. (Note: Do NOT open oven door.)
Remove cake from oven and allow to cool on a wire rack at room temperature. Sprinkle remaining
crumbs on top. Chill overnight before serving. Dust with confectioners' sugar just before serving.
John Clancy's Cheesecake 183

Junior Mint Cheesecake
2 (3 ounce) packages Junior Mints
24 ounce cream cheese (at room temperature)
3 eggs
1 graham cracker or chocolate crumb crust
Put mints in freezer and freeze.
Mix cream cheese and sugar until smooth. Add eggs, one at a time, beating after each addition. Mix in
vanilla extract. Chop frozen Junior Mints and sprinkle on cheesecake. Bake for 40 to 45 minutes or
until set. Cool. Chill overnight.
Junior Mint Cheesecake 184

Kahlua and Caramilk Cheesecake
1 Oreo Cookie Crumb Crust (prepared from recipe on box)
1 small container Cool Whip
1/4 cup Kahlua
2 large Cadbury Caramilk chocolate bars
Press crumb crust into an 8− or 9−inch springform pan.
Beat the cream cheese and Kahlua. Fold in the Cool Whip.
Chop 1 1/2 bars of the Caramilk bars. Fold into the cream filling. Pour into an 8− to 9−inch springform
pan (containing the Oreo cookie crust). Chill.
Sprinkle remaining chopped Caramilk bars over top, lifting and dropping chocolate bits so that
caramel drizzles out.
Kahlua and Caramilk Cheesecake 185

Kahlua® Cheesecake
Zwieback Crust
1/2 cup Kahlúa® Coffee Liqueur
1/2 cup water
3 eggs, separated
1/8 teaspoon salt
Shaved or curled semisweet chocolate
Prepare Zwieback Crust.
In top of a double boiler, soften gelatine in Kahlúa® and water. Beat in egg yolks, sugar and salt. Cook
over boiling water, stirring constantly, until slightly thickened. Beat cheese until fluffy. Gradually beat
in Kahlúa® mixture; cool.
Beat egg whites until stiff but not dry. Beat cream stiff. Fold egg whites and cream into cheese mixture.
Pour into prepared pan. Chill for 4 or 5 hours, or overnight. Remove from refrigerator 15 minutes
before serving.
Decorate with shaved or curled chocolate. To add flavor, spoon a little Kahlúa® over each serving.
Zwieback Crust
1 1/2 cups fine zwieback crumbs
Blend all ingredients together. Press firmly over bottom and halfway up the sides of a 9−inch
springform pan. Bake at 350 degrees F for 8 to 10 minutes. Cool.
Kahlua® Cheesecake 186

Kahlúa Fudge Cheesecake
Crust
1 1/2 cups chocolate crumbs
Filling
1 pound cream cheese
4 eggs
1 1/4 cups heavy ream
1/3 cup Kahlúa
6 ounces semi−sweet chocolate chips
Glaze
1/2 cup semi−sweet chocolate chips
1 tablespoon heavy cream
1 tablespoon butter
1 tablespoon light corn syrup
1 tablespoon Kahlúa
Mix chocolate crumbs, sugar and butter. Press into a springform pan. Bake crust for 4 to 5 minutes.
Allow to cool.
Using a mixer, blend softened cream cheese and sugar. Add eggs, one at a time, until well mixed. When
smooth, add 3/4 cup heavy cream along with Kahlúa. Mix well and set aside.
Over low heat, melt 6 ounces semi−sweet chocolate chips with 1/2 cup heavy cream, stirring until
smooth. Pour cream cheese mixture over crust. Pour chocolate mixture into a circle over cream cheese
mixture. Swirl chocolate through mixture with a knife. Bake cake for about 1 hour 20 min or until
knife inserted in middle comes out clean.
Melt Glaze ingredients over very low heat. Stir until smooth as it melts. Spoon on top of chilled cake,
allowing some to run down sides.
NOTE: allow cheesecake to cool, cover with aluminum foil and refrigerate overnight before cutting.
Makes 16 servings.
Kahlúa Fudge Cheesecake 187

Key Lime Cheesecake
2 large eggs
1 packet unflavored gelatin
1/2 cup fresh key lime juice
4 ounces sour cream
1 cup heavy cream, whipped with some sugar
9−inch graham cracker crust
Key lime slices, optional
Beat eggs in a medium bowl with mixer on high for 2 minutes. Beat 2 minutes longer on medium speed
while adding milk and gelatin.
Pour mixture into a saucepan and cook on low to simmer, stirring constantly until thickened, about 15
to 20 minutes.
Remove from heat and stir in 1/4 cup lime juice, stirring until smooth and thick. Let cool.
Beat the cream cheese, sour cream and remaining lime juice until smooth. Fold in the whipped cream
and then the milk/gelatin mixture mixing well.
Pour into pie crust and refrigerate until set, about 2 1/2 hours or overnight. Garnish with lime slices.
Key Lime Cheesecake 188

Lemon Cheesecake
1 tablespoon ground cinnamon
1 tablespoon butter or margarine, softened
5 eggs
1/8 teaspoon salt
1/4 cup lemon juice
Combine the first 3 ingredients; stir well, then set aside. Grease the bottom and sides of a 10−inch
springform pan with butter. Add crumb mixture; tilt pan to coat sides and bottom. Chill.
Beat cream cheese at medium speed with an electric mixer until light and fluffy; gradually add the 1
2/3 cups sugar, beating well at high speed. Add sugar, beating well at high speed. Add eggs, one at a
time, beating well after each addition. Stir in salt, vanilla extract and lemon juice. Pour mixture into
the prepared crust. Bake at 300 degrees F for 1 hours and 20 minutes. The center may be soft, but will
set when chilled. Cool on a wire rack; cover and chill for 8 hours.
Lemon Cheesecake 189

Lemon Refrigerator Cheesecake
1/2 cup plus 1 tablespoon lemon juice
2 cups cream, whipped
Graham cracker crust: Mix graham cracker crumbs, margarine and sugar together and pat into pan.
Bake at 400 degrees F for 10 minutes. Let cool before adding cheesecake.
Cheesecake: Cream softened cream cheese with milk and lemon juice. Fold in whipped cream and
pecans. Pour over baked graham cracker crust in a 9−inch spring−form pan and refrigerate for
several hours. May be frozen.
Lemon Refrigerator Cheesecake 190

Lemon Swirl Cheesecake
1/2 teaspoon pure lemon extract
2 eggs
1 (15 ounce) can lemon pie filling, divided
Mint leaves or lemon twists (optional)
Whipped cream
Mix together cream cheese, sugar and lemon extract until smooth and creamy. Add eggs and mix well.
Pour into prepared crust. Spoon about 1/2 can pie filling on top and gently swirl with a wooden pick or
knife. Bake at 350 degrees F for 40 minutes or until center is set. Cool to room temperature and
refrigerate. Garnish with mint leaves or lemon twists if desired.
Serve with remaining pie filling and whipped cream.
Lemon Swirl Cheesecake 191

Lemonade Cheesecake
2 cups whole milk ricotta cheese
1 (6 ounce) can frozen lemonade concentrate, thawed
2 large eggs
1/3 cup flour
1 graham cracker pie crust
Optional garnishes: whipped cream,
mint pieces, lemon twists
Combine ricotta cheese, lemonade concentrate, eggs, sugar and flour in a food processor or mix with
electric mixer. Process or blend for 2 minutes. Pour mixture into pie shell. Bake at 350 degrees F for 50
to 55 minutes or until center is just set. Transfer to cooling rack and cool completely. Cover and chill 4
hours or overnight. Garnish as desired.
Yields 6 servings.
Lemonade Cheesecake 192

Lime Cheesecake
1 1/4 cups zwieback toast crumbs
1/4 cup cold water
1/4 cup lime juice
3 eggs, separated
1 1/2 teaspoons grated lime peel
16 ounces Neufchâtel cheese, softened
Few drops green food coloring (optional)
2 cup thawed frozen whipped topping
Combine crumbs, sugar and margarine; press onto bottom of 9−inch springform pan. Bake at 325
degrees F for 10 minutes. Cool.
Soften gelatine in water; stir over low heat until dissolved. Add juice, egg yolks, 1/4 cup sugar and peel;
cook, stirring constantly, over medium heat for 5 minutes. Cool.
Gradually add gelatine mixture to Neufchâtel cheese, mixing at medium speed of electric mixer until
well blended. Stir in food coloring.
Beat egg whites until foamy. Gradually add remaining sugar, beating until stiff peaks form. Fold egg
whites and whipped topping into Neufchâtel cheese mixture; pour over crust. Chill until firm. Garnish
with additional lime peel, if desired.
Lime Cheesecake 193

Lindy's New York Cheesecake
Crust
1 cup flour
1 teaspoon lemon zest
1 egg yolk
Combine flour, sugar and lemon zest, and make a well in the center. Add egg yolk, butter and vanilla
extract. Work quickly to blend well, adding water if needed to make it stick together. Wrap in wax
paper and chill for 1 hour. Roll out 1/8−inch thick and place over the greased bottom of a 9−inch
springform pan. Trim. Bake at 400 degrees F for 15 to 20 minutes. Cool. Butter the sides and place
over base. Roll the remaining dough 1/8−inch thick and line sides of pan. Fill with filling.
Filling
3 tablespoons flour
1 1/2 teaspoons orange zest
2 teaspoons lemon zest
5 eggs
2 egg yolks
1/4 cup heavy cream
Gradually add sugar to cream cheese with electric mixer at medium speed. Gradually beat in the flour.
Continuing to beat, add the remaining ingredients in order listed. Pour into baked shell. Bake at 450
degrees F for 10 minutes. Reduce heat to 250 degrees F and continue baking for 1 more hour. Remove
to rack to cool for 2 hours.
Pineapple Glaze
2 (8 1/4 ounce) cans crushed pineapple
in heavy syrup, undrained
2 drops yellow food color
In small saucepan, combine sugar and cornstarch. Stir in remaining ingredients. Over medium heat,
bring to boiling, stirring; boil 1 minute or until thickened and translucent. Cool. Spread surface of
cheesecake with glaze; refrigerate until well chilled — 3 hours or overnight.
To serve, loosen pastry from side of pan with spatula. Remove side of springform pan. Garnish with
sliced strawberries, if desired. Cut into wedges.
Lindy's New York Cheesecake 194

Luscious Lemon Cheesecake
1/4 cup plus 2 tablespoons butter or margarine, melted
3 eggs
1/4 cup fresh lemon juice
2 cups sour cream
Garnishes: lemon roses, lemon rind
curls and fresh mint sprig
Combine first 3 ingredients, stirring well. Firmly press mixture evenly on bottom and 1 inch up sides of
a 9−inch springform pan. Bake at 350 degrees F for 5 minutes. Cool.
Beat cream cheese at high speed of an electric mixer until light and fluffy; gradually add the 3/4 cup
sugar, beating well. Add eggs, one at a time, beating well after each addition. Stir in grated lemon rind,
lemon juice and vanilla extract. Pour mixture into the prepared crust. Bake at 375 degrees F for 40 to
45 minutes or until set.
Combine sour cream and 3 tablespoons sugar; stir well. Spread mixture evenly over cheesecake. Bake
at 500 degrees F for 5 minutes. Cool completely on a wire rack. Cover and refrigerate at least 8 hours
and up to 2 days. Cover tightly, and freeze up to 2 weeks.
To serve, thaw in the refrigerator. Carefully remove sides of springform pan. Garnish, if desired.
Luscious Lemon Cheesecake 195

Mandarin Orange Cheesecake
Crust
1 cup graham cracker crumbs (250 mL)
3/4 cup almonds, toasted and coarsely ground (175 mL)
1/4 cup unsalted butter, melted (50 mL)
Filling
3 (8 ounce/250 g) packages cream cheese, softened
1/2 cup unsalted butter, softened (125 mL)
1 cup granulated sugar (250 mL)
4 eggs
1/2 cup sour cream (125 mL)
1 1/2 tablespoons orange zest (22 mL)
1/4 cup orange juice concentrate (50 mL)
1 teaspoon vanilla extract (5 mL)
1 (10 ounce/300 mL) can mandarin orange segments, drained
Topping
1 1/2 cups sour cream (375 mL)
2 tablespoons granulated sugar (25 mL)
2 tablespoons fresh orange juice (25 mL)
Decoration
1/2 cup whipping cream (125 mL)
2 tablespoons granulated sugar (25 mL)
Preheat oven to 350 degrees F/180 degrees C. Prepare pan: 9−inch (23 cm) cheesecake pan, ungreased,
or springform pan with 3−inch (7.5 cm) sides, greased.
Crust: In a medium bowl, combine graham cracker crumbs, almonds and butter. Press into bottom of
cheesecake pan and freeze.
Filling: In a large mixer bowl, beat cream cheese, butter and sugar on medium−high speed for 3
minutes. Add eggs, one at a time, beating after each addition. Mix in sour cream, orange zest, orange
juice concentrate and vanilla extract. Fold orange segments into batter. Pour over frozen crust. Bake in
preheated oven for 45 to 55 minutes or until the top is light brown and the center has a slight jiggle to
it. Cool on the counter for 10 minutes (do not turn the oven off). The cake will sink slightly.
Topping: In a small bowl, combine sour cream, sugar and orange juice. Pour into center of cooled cake
and spread out to edges. Bake for 5 minutes more. Cool on a rack for 2 hours. Cover and refrigerate
for at least 6 hours before decorating or serving.
Decoration: In a well−chilled bowl, whip cream on medium−high speed until soft peaks form. With the
mixer still running, sprinkle sugar into cream and continue whipping until firm peaks form. Ice top of
cake or pipe a border around cake, if desired.
Tips: Fresh mandarin oranges are usually available in November and December for the peak holiday
baking season. Store in the refrigerator as they spoil quickly, and wash well before zesting.
Mandarin Orange Cheesecake 196

Yield: 10 to 12 servings
Mandarin Orange Cheesecake 197

Mango Cheesecake
1 cup miniature marshmallows
4 ounces Cool Whip®
1 1/2 cups mango pulp
1 (10−inch) graham cracker pie crusts
Pour gelatin into a large mixing bowl. Pour 1 cup boiling water over gelatin. Stir until gelatin is
completely dissolved. Add marshmallows stir well until they are completely dissolved.
Soften the cream cheese by microwaving it for 2 minutes. Add cream cheese to the gelatin mixture.
Add whipped cream and mango pulp to this mixture and stir well. Blend the mixture in a mixer or
food processor for 2 minutes. Pour the batter into the pie crusts and refrigerate for 4 to 6 hours. Serve
chilled.
Mango Cheesecake 198

Maple Cheesecake
2 tablespoons maple syrup
500 grams cream cheese, very soft
4 eggs, yolks separated
1/2 teaspoon salt
1 1/4 cups maple syrup
1/4 cup water
Combine butter, syrup and crumbs until uniform. Press firmly into bottom of 9−inch spring−form pan
and smooth with spoon. Bake at 350 degrees F for 10 minutes.
Beat cream cheese until smooth; continue beating and add egg yolks, one at a time, until smooth. Fold
in 1 cup maple syrup until smooth. Add salt.
Beat egg whites until stiff and fold into mixture. Soften gelatine in water. Warm remaining 1/4 cup
syrup in saucepan. Add gelatine mixture to original mixture, mixing throughly. Pour into springform
pan and refrigerate.
Yields 12 servings.
Maple Cheesecake 199

Marble Cheesecake
3 eggs
1 (1 ounce) square unsweetened chocolate, melted
Combine crumbs, the 3 tablespoons sugar and margarine; press onto bottom of a 9−inch springform
pan. Bake at 350 degrees F for 10 minutes.
Combine cream cheese, the 3/4 cup sugar and vanilla extract, mixing at medium speed of electric mixer
until well blended. Add eggs, one at a time, mixing well after each addition. Blend chocolate into 1 cup
batter. Spoon plain and chocolate batters alternately over crust; cut through batters with a knife
several times for marble effect. Bake at 450 degrees F for 10 minutes. Reduce oven temperature to 250
degrees F, then continue baking for 30 minutes. Loosen cake from rim of pan; cool before removing
rim of pan. Chill.
Marble Cheesecake 200

Margarita Cheesecake
1 1/2 cups pretzel crumbs
1 cup fresh strawberries, hulled
4 large eggs
1/4 cup tequila
1/4 cup Triple Sec
Lime slices; fresh strawberries
Combine pretzel crumbs and butter; firmly press on bottom and 1 1/2 inches up sides of a 9−inch
springform pan. Bake at 325 degrees F for 8 to 10 minutes; set crust aside.
Place strawberries in container of electric blender; process until smooth, stopping once to scrape down
sides. Reserve 1/2 cup purée.
Beat cream cheese at medium speed with electric mixer until fluffy. Gradually add sugar, beating well.
Add eggs, one at a time, beating after each addition. Stir in lime juice, tequila and liqueur. Pour into
prepared pan; pour reserved strawberry purée on top in a circle, and gently swirl batter with a knife.
Bake at 325 degrees F for 1 hour and 10 minutes (center will be soft). Remove from oven, and run knife
around edge of pan to release sides. Return to oven; turn oven off, and leave cheesecake in oven 30
minutes. Remove from oven, and let cool completely on a wire rack. Remove from pan; cover with
plastic wrap, and chill 8 hours. (Do not cover with aluminum foil.) Garnish, if desired, with lime slices
and fresh strawberries.
Margarita Cheesecake 201

Marx Brothers Cheesecake
1/4 cup plus 2 tablespoons (3/4 stick) unsalted butter, at room temperature
1/2 cup plus 1 tablespoon toasted pecans (about 2 ounce) finely ground
2 large eggs
3 large egg yolks
1/2 cup sour cream
Preheat oven to 250 degrees F. Rub 2 tablespoons butter over bottom and up sides of a 10−inch
diameter springform pan with 3 inch high sides. Add pecans, shaking and turning pan to coat bottom
and sides.
Mix cracker crumbs with remaining 1/2 cup butter in small bowl. Press into bottom of pan.
Using electric mixer, beat cream cheese in large bowl until softened. Add sugar, eggs, yolks and vanilla
and beat until smooth. Fold in sour cream. Pour batter into prepared pan. Bake until knife inserted 2
inches from center comes out clean, about 1 1/2 hours. Turn off oven. Leave cheesecake in oven 20
minutes. Transfer to rack and cool completely. Refrigerate overnight.
Marx Brothers Cheesecake 202

Marzipan Cheesecake
Crust
1/2 cup whole blanched almonds
8 (5 x 2 1/2−inch) graham crackers
5 tablespoons unsalted butter
Filling
1/3 cup packed crumbled marzipan or almond paste
5 large eggs
Topping
5 ounces semisweet or bittersweet chocolate
1/2 cup heavy cream
Preheat oven to 350 degrees F and set oven rack at upper−middle level. Grease a 9 1/2−inch
springform pan.
In a shallow baking pan, toast the almonds on the upper−middle oven rack until golden, about 10
minutes. Remove almonds from oven, but leave oven on. Cool almonds completely.
In a food processor, pulse almonds until finely chopped. Transfer to a bowl. Break graham crackers
into food processor and grind finely. Stir 1 cup cracker crumbs and sugar into almonds. Melt butter
and add to crumb mixture, stirring with a fork until well−combined. Press crumb mixture evenly onto
bottom and about 1 inch up the side of the springform pan.
In a food processor, grind together the marzipan and sugar until combined well. Add cream cheese and
vanilla and blend well. Add eggs 1 at a time, pulsing just until combined after each addition.
Pour filling into crust and bake in middle of oven about 50 minutes.
Turn off oven and let cheesecake stand in oven for about 10 minutes. Cake will not be set in center, but
will set as it cools. Don't worry if the cheesecake cracks; the topping will cover it.
Cool cheesecake in pan on a rack for 1 hour. Run a thin knife around the edge of the pan to loosen
cheesecake, but do not remove side of pan. Chill cake, uncovered, at least 4 hours and up to 1 day.
A couple of hours before serving, finely chop the chocolate and set aside. In a small saucepan, bring the
cream just to a simmer and remove pan from heat. Add chocolate and stir together until smooth.
Carefully pour topping over cake and spread it up to, but not over, the edge. Chill cake, covered, until
chocolate is set − at least 2 hours and up to 1 day. Just before serving, remove side of pan.
Serves 12 to 16
Marzipan Cheesecake 203

Marzipan Cheesecake with Raspberry Sauce
1 1/2 cups chocolate sandwich cookies (Oreos), finely crushed (15)
8 ounces almond paste, crumbled
4 eggs
8 ounces sour cream
Raspberry Sauce
1 (12 ounce) package unsweetened red raspberries
Fresh raspberries (for garnish)
In a small bowl, combine cookie crumbs and margarine or butter. Press into the bottom of a greased
In a large mixing bowl, beat cream cheese and almond paste on medium−high speed of an electric
mixer until combined. Beat in 1 cup sugar until fluffy. Add eggs and sour cream all at
once, beating on low just until combined. Pour into crust. Bake at 325 degrees F for about 1 hour or
until center is nearly set when gently shaken. Cool for 15 minutes.
Loosen crust from sides of pan. Cool for 30 minutes more.
Remove sides of pan. Cool completely. Chill for 4 to 6 hours.
Raspberry Sauce: Thaw red raspberries. In a blender container blend berries until smooth. Press
through a sieve to remove seeds. In a saucepan, combine pureed raspberries, sugar and lemon juice.
Heat just until sugar dissolves. Cool. Pour into small container. Cover and chill.
Serve cheesecake with sauce and fresh raspberries.
Marzipan Cheesecake with Raspberry Sauce 204

Mascarpone Cheesecake in Mexican Chocolate Crust
Chocolate−Pecan Crumb Crust
1 (2 ounce) round tablet Mexican
table chocolate (such as Ibarra)
2 (1 ounce) squares semisweet chocolate
10 double graham crackers
1 cup pecan halves
Set oven rack in the middle of the oven and preheat oven to 400 degrees F.
Chop chocolate and drop through feed tube of a running food processor or blender. Add graham
crackers and pecans and process until they are fine crumbs. Pour crumbs into a 10− or 12−inch
diameter springform pan. Stir in cinnamon and brown sugar. Add melted butter and, using your
fingers, quickly mash the mixture until the crumbs hold together. Use your knuckles to press up the
sides, then press over bottom of pan. Bake 10 minutes. Cool.
Mascarpone Filling
1 tablespoon unflavored gelatine
1/4 cup cold water
1 1/2 pounds mascarpone cheese
1 1/2 tablespoons vanilla extract
1 1/2 cups cream
Dissolve gelatin in water in a small bowl, then set aside to soften for 5 minutes. To keep gelatine
liquefied, set bowl in a larger bowl of hot water.
Beat mascarpone and cream cheese at high speed with an electric mixer until fluffy. Gradually pour in
sugar while continuing to beat. At medium speed, beat in lemon juice and vanilla extract. Remove bowl
from mixer and, using a large rubber spatula, quickly fold gelatine into cheese mixture.
In a cold bowl and with cold beaters, whip cream to stiff peaks. Fold a scoop of cream into the
mascarpone mixture to lighten it and make it easier to blend with the cream. Then fold remaining
cream into the cheese base. Pour into cooled crust. Cover well with plastic wrap and chill at least 4
hours.
Decorate with shaved chocolate and more whipped cream piped at intervals around the rim of the
cake. Slice wedges with a knife dipped in a tall glass of hot water, then wiped dry.
Makes 16 servings.
Mascarpone Cheesecake in Mexican Chocolate Crust 205

Maxim's of New York Cheesecake
Crust for 8−inch Cake
1 teaspoon granulated sugar
1 tablespoon butter, melted
Crust for 9−inch Cake

Filling for 8−inch Cake

1 egg yolk
1 egg white (at room temperature)
1/3 cup sour cream
Filling for 9−inch Cake

4 egg yolks
2 cups sour cream
Preheat oven to 325 degrees F for an 8−inch cake or to 350 degrees F for a 9−inch cake.
In small bowl, combine crumbs, sugar and butter; blend well.
Butter sides of springform pan. Press crumb mixture into bottom of pan.
In a large bowl, beat cream cheese with an electric beater until light. Gradually add the sugar. Add egg
yolks one at a time, beating well after each addition. Stir in 1/2 of the vanilla extract.
Beat egg whites until stiff peaks form in a medium−size bowl. Very gently fold egg whites into cream
cheese mixture. Pour mixture over crumbs. Bake until set and lightly browned on top. Bake an 8−inch
cake for 30 to 35 minutes. Bake a 9−inch cake for 1 hour. Let cake cool on wire rack for 15 minutes.
Turn oven up to 400 degrees F. Blend sour cream, and remaining sugar and the remaining vanilla
extract in a medium−size bowl. Gently spread over top of cheesecake and bake until set, 5 to 7 minutes
for an 8−inch cake or 10 minutes for a 9−inch cake. Cool to room temperature on wire rack. Chill at
least 4 hours in the refrigerator.
Maxim's of New York Cheesecake 206

Mexican Chocolate Cheesecake
16 squares cinnamon graham crackers
1/2 cup finely chopped almonds
6 eggs
1 cup heavy cream
6 ounces semisweet chocolate
2 tablespoons prepared coffee
Crush graham crackers into fine crumbs.
In a small saucepan, melt the butter, then stir in cracker crumbs and almonds; mix thoroughly.
Butter the bottom and sides of a 9−inch springform pan. Pat the crumb mixture in an even layer over
the bottom of the pan.
In a food processor or blender combine cream cheese, sugar, eggs and heavy cream. Blend until
smooth. Process in several batches, if necessary. Pour the mixture into a large bowl. Preheat the oven
to 350 degrees F.
Melt the chocolate in the coffee over low heat, stirring, until it is smooth and well blended. Cool
slightly. Stir chocolate, vanilla and almond extracts and cinnamon into the cheese mixture. Mix
thoroughly. Pour the mixture over the crumb crust. Bake for 1 hour or until the cake is set and the
center is no longer liquid. Cool, then chill thoroughly before unmolding. Glaze, if desired, with 2 to 4
ounces melted semisweet chocolate and garnish with 2 tablespoons finely chopped almonds.
Mexican Chocolate Cheesecake 207

Midori Cheesecake
Crust
Filling
1/8 teaspoon salt
4 eggs
2 tablespoons Midori liqueur
Mix crust ingredients and press in springform pan.
Mix filling ingredients and pour into crust. Bake for 1 hour at 350 degrees F.
Turn off oven, prop open door, and let cheesecake sit until completely cooled. Remove cheesecake from
oven, loosen cheesecake from edge of pan and refrigerate until ready to serve.
Midori Cheesecake 208

Milnot Cheesecake
1 cup boiling water
1 can Milnot, whipped
Dissolve gelatin in boiling water. Chill until slightly thickened.
Cream together cream cheese, sugar and vanilla extract. Add to gelatin and blend well. Fold in stiffly
whipped Milnot.
Mix graham cracker crumbs and melted margarine together. Put on bottom and sides of 9 x 12−inch
pan, saving 1/2 cup for top. Add filling and sprinkle the 1/2 cup crumbs on top. Chill overnight.
Garnish with fruit if desired. Freezes beautifully.
Milnot Cheesecake 209

Mini Cheddar Cheesecakes
8 vanilla wafers
1/3 cup sharp Cheddar pasteurized
process cheese spread
2 eggs
1 (20 ounce) can blueberry or cherry pie filling
Preheat oven to 350 degrees F. Line 8 (2 1/2−inch) cupcake pans or muffin tins with paper liners. Place
one vanilla wafer in the bottom of each.
In a medium bowl, with electric mixer at medium speed, beat together cream cheese and Cheddar
cheese for 2 minutes. Add eggs, sugar and lemon juice; beat an additional 3 minutes (mixture will not
be smooth).
Fill each cupcake liner with 1/4 cup cheesecake mixture. Bake for 30 minutes; place on wire rack to
cool completely. Top each cheesecake with a little blueberry or cherry pie filling; refrigerate additional
pie filling for later use.
Mini Cheddar Cheesecakes 210

Mini Chocolate Cheesecakes
Graham Crumb Shells
1/3 cup Hershey’s® Semi−Sweet Chocolate Mini Chips
1 egg
Prepare Graham Crumb Shells; set aside.
Soften cream cheese in small mixer bowl; beat in sugar. Place Mini Chips in a small bowl and melt by
setting in a pan of hot water or place in the microwave on HIGH for 1 minutes. Stir until completely
melted; add to cream cheese mixture. Beat in egg and vanilla extract until well blended. Spoon into
crumb shells filling cups 3/4 full. Bake at 350 degrees F for 20 to 25 minutes or until set. Cool
completely.
To serve, top with a dollop of sour cream or whipped topping and garnish with fresh fruit, if desired.
Graham Crumb Shells

1 tablespoon melted butter
Combine all ingredients. Pat into the bottom and 1/2 inch up sides of 4 paper−lined muffin cups or 2 (6
ounce) custard cups or small ramekins.
Mini Chocolate Cheesecakes 211

Mini Raspberry Cheesecakes
Yields 36 to 48
1 (18 1/2 ounce) box Betty Crocker Supreme Lemon Bars Mix
3 eggs
1/3 cup water
Confectioners' sugar, if desired
Raspberry pie filling
Place miniature paper baking cup in each of 36−48 miniature muffin cups, 1 3/4 x 1 inch.
Evenly distribute dry crust from lemon bars mix evenly among muffin cups (1 to 2 teaspoons each);
press in bottoms of cups, using back of a spoon. Bake for 6 to 8 minutes or until very light brown.
Beat cream cheese and 2 of the eggs thoroughly in medium bowl, using wire whisk. Stir in filling mix
from lemon bars mix, water and remaining egg until smooth (a few tiny lumps may remain). Fill
muffin cups about 3/4 full (about 1 tablespoon each) with cream cheese mixture. Bake for 20 to 25
minutes or until firm.
Cool for 10 minutes before removing from pan. For best flavor, refrigerate 2 hours before serving. Just
before serving, sprinkle with confectioners' sugar. Top each with 1/2 teaspoon pie filling if desired.
Mini Raspberry Cheesecakes 212

Miniature Cheesecakes
1 tablespoon margarine, melted
1 1/2 teaspoons lemon juice
1/2 teaspoon grated lemon peel
1 egg
Strawberry or apricot preserves
Combine crumbs, margarine and sugar. Press rounded measuring tablespoonful of crumb mixture
onto bottom of each of six paper−lined muffin cups. Bake at 325 degrees F for 5 minutes.
Combine cream cheese, sugar, juice, peel and vanilla extract, mixing at medium speed of electric mixer
until well blended. Blend in egg; pour over crust, filling each cup 3/4 full. Bake at 325 degrees F for 25
minutes. Cool before removing from pan. Chill. Top each with a dollop of preserves just before serving.
To make ahead, wrap chilled cheesecakes individually in moisture/vapor−proof wrap; freeze. Let stand
at room temperature for 40 minutes before serving.
Miniature Cheesecakes 213

Miniature Oreo Cheesecakes
18 Oreo chocolate sandwich cookies
2 eggs
1 cup chocolate mini−morsels
Canned whipped cream (optional)
Place paper liners in 18 muffin cups, placing 1 Oreo in the bottom of each.
Combine cream cheese, sugar, eggs and vanilla extract; beat until smooth and creamy. Stir in
mini−morsels. Fill each muffin cup about two−thirds full. Bake for 15 to 20 minutes. Cool thoroughly.
Top with a little whipped cream, if desired.
Miniature Oreo Cheesecakes 214

Mint Julep Cheesecake
Crumb Crust
2 tablespoons granulated sugar or packed brown sugar
1 cup fine crumbs (chocolate wafer, graham cracker,
or vanilla wafer cookies)
Place butter in an 8− or 9−inch round microproof cake dish. Microwave at HIGH (100%) for 30 to 45
seconds, or until melted. Add sugar and crumbs. Stir and mash with a fork until well mixed. Lightly
press on bottom and about halfway up side of dish. Microwave at HIGH for 1 to 1 1/2 minutes, rotating
1/2 turn every 30 seconds, until hot. Let stand while making cheesecake filling.
Cake
1/4 cup crème de menthe
2 eggs
Chocolate sauce (optional)
Place unwrapped cream cheese in a 2−quart micro−proof bowl or casserole. Microwave at MEDIUM
(50%) for 3 to 5 minutes, or until softened. Add sugar, flour, liqueur, eggs and vanilla extract. Beat
with electric mixer at high speed until well blended. Cover with plastic wrap. Microwave at
MEDIUM−HIGH (70%) for 10 to 12 minutes, or until hot and thick enough to mound from spoon,
whisking vigorously every 4 minutes to break up soft cooked area. (Mixture will melt to a shiny liquid,
then thicken.) Pour into prepared crust. For a soft, custard−like consistency, place cheesecake in
refrigerator. Chill at least 3 hours. For a firm cheesecake−like consistency, continue microwaving at
MEDIUM (50%) for 10 to 13 minutes, until all areas are set and firm and top looks dry.
Serve with chocolate sauce, if desired.
Mint Julep Cheesecake 215

Miracle Cheesecake
1 cup boiling water
1 (12 ounce) can Milnot
In a small bowl, dissolve gelatin in boiling water. Chill until slightly thickened, about 30 minutes.
In a large bowl of an electric mixer, whip Milnot on high speed until stiff, about 2 minutes. Set aside.
In another bowl, mix cream cheese, sugar and lemon juice until smooth. Stir in thickened gelatin.
Gently fold in whipped Milnot.
In another bowl, mix graham cracker crumbs and melted butter together until blended. Press
two−thirds of the mixture on bottom and sides of a 13 x 9−inch pan. Add filling and sprinkle with
remaining crumbs. Chill several hours or overnight. Cut into 16 squares and serve chilled.
Miracle Cheesecake 216

Mouthwatering Strawberry or Raspberry Cheesecake
Crust
2 1/2 cups fine vanilla cookie crumbs
3/4 cup finely chopped pecans or English walnuts
Combine crumbs, nuts, and melted butter, mixing well with a pastry blender. Press crumbs evenly
over the bottom and up the sides of a 9−inch spring−form pan. Bake for 7 to 8 minutes. Cool and set
aside.
Filling
(do not use fat−free cream cheese)
1 envelope (1 tablespoon) unflavored gelatine
4 jumbo eggs (at room temperature)
1 cup sour cream
2 cups firm ripe fresh strawberries, thinly sliced, or
whole fresh raspberries, stems removed (for garnish)
In a large bowl, beat cream cheese until smooth. Add sugar, 1/2 cup at a time, and gelatine, beating
well at low speed of an electric mixer after each addition. Add eggs, one at a time, beating well after
each addition. Stir in sour cream and vanilla extract. Spoon batter into cool baked crust. Bake for 1
hour 15 minutes. Do not open oven door.
Turn off oven, door closed, allowing cake to remain in oven for 1 hour 15 minutes. Do not open oven
door.
Thoroughly cool cheesecake on a wire rack. Cheesecake may be served at room temperature or chilled.
Store cheesecake, loosely covered with plastic wrap, in the refrigerator. Garnish top of cake with sliced
strawberries or whole raspberries before serving.
4th of July Cheesecake

Garnish top of cheesecake with fresh blueberries, sliced fresh strawberries or whole fresh raspberries,
and very small decorative American flags.
Mouthwatering Strawberry or Raspberry Cheesecake 217

Neapolitan Cheesecake
5 tablespoons butter or margarine, melted and divided
3 eggs
5 (1 ounce) squares semisweet chocolate, divided
2 1/2 (1 ounce) squares white baking chocolate, divided
1/3 cup mashed sweetened strawberries
2 teaspoons shortening, divided
Combine crumbs and 3 tablespoons of butter; press onto bottom of an ungreased 9−inch springform
pan. Bake at 350 degrees F for 8 minutes; cool.
In mixing bowl, beat cream cheese and sugar until smooth. Beat in eggs, one at a time. Add vanilla
extract. Divide into three portions, about 1 2/3 cups each.
Melt 2 squares semisweet chocolate; stir into one portion of batter.
Melt 2 squares of white chocolate; stir into second portion. Stir strawberries into remaining batter.
Spread semisweet mixture evenly over crust. Carefully spread with white chocolate mixture, then
strawberry mixture. Bake at 425 degrees F for 10 minutes; reduce heat to 300 degrees F. Bake 50 to 55
minutes or until center is nearly set. Remove from oven; immediately run a knife around edge. Cool;
remove from pan.
Melt remaining semisweet chocolate, remaining butter and 1 teaspoon shortening; cool for 2 minutes.
Pour over cake. Melt remaining white chocolate and shortening; drizzle over glaze. Refrigerate
leftovers.
Neapolitan Cheesecake 218

New Orleans Praline Cheesecake
3 eggs
Whipping cream
Pecan halves
Combine first 3 ingredients, mixing well. Press mixture into a 9−inch spring−form pan. Bake at 350
Beat cream cheese until smooth; gradually add brown sugar and flour, mixing well. Add eggs one at a
time, beating well after each. Stir in vanilla extract and pecans. Pour into prepared pan. Bake for 40 to
45 minutes. Let cool to room temperature on a wire rack. Refrigerate overnight.
Remove sides of springform pan; top cheesecake with whipping cream and garnish with pecan halves.
New Orleans Praline Cheesecake 219

New York Cheesecake
Chocolate Pecan Crust
10 rectangular chocolate graham crackers
6 tablespoons unsalted butter (at room temperature)
Place graham crackers in large plastic food storage bag. Finely crush with rolling pin. Place in bowl.
Add pecans, sugar and cinnamon; stir to mix well. Add butter; mix until well blended. Scatter crumb
mixture over bottom of 9−inch springform pan. Cover with plastic wrap; press evenly over bottom and
up sides of pan. Refrigerate pan until ready to use.
Filling
4 eggs
Whole strawberries (optional)
Fresh mint sprigs (optional)
Beat cream cheese in large bowl with electric mixer or in food processor, until well blended and
smooth. Gradually beat in sugar until well blended. Add eggs, one at a time, beating well after each
addition. Add lemon juice and vanilla extract; beat until blended. Pour cheese filling evenly into
crust−lined pan. Bake cheesecake at 350 degrees F for 50 minutes or until the center is just set. Remove
the pan to a wire rack to cool completely. Refrigerate for at least 12 hours or overnight.
To serve, remove side of pan. Cut into wedges. Garnish with whole strawberries and fresh mint sprigs
if desired.
New York Cheesecake 220

No Bake Apricot Cheesecake
Crust
1 1/2 cups corn flake crumbs
Cook butter and sugar in small saucepan until mixture boils; remove from heat. Mix in Corn Flake
Crumbs. Reserve 2 tablespoons mixture for garnish; press remainder in bottom of 9−inch springform
pan. Chill.
Cream Cheese Filling

1 (30 ounce) can apricot halves, drained (reserve syrup)
1 (4 1/2 ounce) container frozen nondairy whipped topping, thawed
Combine 1/2 cup reserved syrup and gelatine; stir over low heat until gelatine dissolves. Reserve 4 or 5
apricots halves for garnish; blend remaining apricots on high speed in blender until smooth. Combine
apricot and gelatine mixtures; set aside.
In large bowl, beat cheese until smooth. Add sweetened condensed milk and lemon juice; mix well. Stir
in apricot−gelatine mixture. Fold in whipped topping. Turn into prepared pan. To garnish, slice
reserved apricot halves into pieces; arrange in two−piece clusters around top of cheesecake. Spoon
Apricot Glaze over top of cake if desired. Add mint leaves to clusters. Sprinkle crumbs around outer
edge of cake. Chill 3 hours.
Apricot Glaze (optional)

1/2 cup reserved syrup
1 teaspoon cornstarch
Cook and stir cornstarch and 1/2 cup reserved syrup until thick and clear. Cool. Spoon glaze evenly
over top of cake.
No Bake Apricot Cheesecake 221

No Bake Chocolate Mint Cheesecake
1 cup chocolate wafer crumbs (10 wafers)
20 miniature or 5 large York Peppermint Patties
1 tablespoon unflavored gelatine
1 cup sour cream
8 miniature or 2 large York Peppermint Patties, grated*
* Grate while frozen.
Mix melted butter and chocolate wafer crumbs. Firmly pat over bottom of 9−inch springform pan.
Chill. Melt 20 miniature York Peppermint Patties or 5 large York Peppermint Patties and butter.
Drizzle over crumb crust. Chill.
Beat cream cheese until light and fluffy. Gradually add sweetened condensed milk while beating until
smooth. Soften gelatine in lemon juice and warm to dissolve. Add to cheese mixture with vanilla
extract. Whip cream until stiff peaks form. Fold into cream cheese mixture. Pour into prepared pan.
Chill. Cover with whipped sour cream. Garnish with grated York Peppermint Patties. Chill several
hours before serving.
Serves 8 to 10.
No Bake Chocolate Mint Cheesecake 222

No Bake Egg Nog Cheesecake
Crust
1/4 cup margarine/butter
Mix together and press into bottom of 8x8 pan.
Filling
Mix together.
Dissolve 1 package Knox gelatine in 1/4 cup cold water, but heat it to dissolve. Add to cheese mixture.
Add one cup eggnog. Cool until it's just slightly thickened. Fold in 2 cups whipped topping. Pour over
graham cracker crust. Chill well before slicing.
No Bake Egg Nog Cheesecake 223

No Bake Lime Cheesecake
2 envelopes Dream Whip®
1 small box lime gelatin
8 ounces cream cheese, (at room temperature)
1 cup crushed pineapple, drained
Vanilla wafers, crushed
Dissolve gelatin in 1 cup hot water; allow to cool. Beat softened cream cheese. Add cooled gelatin and
sugar. Stir in pineapple. Line bottom of a casserole dish with crushed vanilla wafers. Pour cream
cheese mixture on top of crumbs. Top with additional crumbs. Chill.
No Bake Lime Cheesecake 224

Orange Blossom Cheesecake
1/2 cup orange blossom honey
1/4 cup orange juice
3 large eggs
1 1 /2 teaspoons lemon rind, grated
2 tablespoons orange rind, grated
9−inch springform pan with pre−baked
graham cracker crust in bottom
Beat cream cheese until smooth. Add, beating in, the honey, orange juice, flour and vanilla extract.
Then beat in the eggs, one at a time, until well blended. Whisk or fold in the lemon rind and orange
rind.
Pour into prepared 9−inch springform pan. Bake at 225 degrees F for 15 minutes, then reduce the heat
to 200 degrees F and bake for 1 1/2 hours.
Meanwhile, prepare Topping.
Topping
Mix 1 1/2 cups sour cream, 1 tablespoon grated orange rind and 3 tablespoons honey.
Remove cheesecake from the oven and spread the topping over hot cheesecake. Return to oven, raise
temperature to 400 degrees F and bake 5 more minutes ONLY.
Orange Blossom Cheesecake 225

Orange Cheesecake
2 (11 ounce) cans Mandarin oranges, undrained
1/4 cup Cointreau or Triple Sec
1/4 teaspoon salt
5 eggs
2 egg yolks
Combine graham cracker crumbs, the 1/4 cup sugar and butter; mix well. Press into bottom of a
10−inch springform pan. Bake at 375 degrees F for 8 minutes; cool.
Drain mandarin oranges, reserving 1/2 cup liquid. Combine mandarin oranges and Cointreau, stirring
gently. Set aside, stirring occasionally.
Beat cream cheese with an electric mixer until fluffy. Stir in the 1 3/4 cups sugar, flour, salt and vanilla
extract. Ad eggs, one at a time, beating well after each addition. Add egg yolks, and beat well. Beat in
whipping cream; spread filling over crust. Bake at 400 degrees F for 8 minutes. Reduce heat to 200
degrees F and bake 1 hour and 30 minutes.
Turn off oven, and partially open oven door. Leave cheesecake in oven for 30 minutes. Cool on a wire
rack; chill well. Remove sides from pan.
Drain mandarin oranges, reserving Cointreau. Arrange oranges on top and around sides of cheesecake.
Combine reserved mandarin orange liquid, reserved Cointreau, orange juice, and cornstarch in a
saucepan; stir well. Cook over medium heat for 5 minutes or until thickened; cool slightly. Spoon glaze
over top of cheesecake; chill.
Orange Cheesecake 226

Orange Chocolate Cheesecake
Crust
Combine, and press onto the bottom and 1 1/2 inches up the sides of a greased 10−inch springform pan.
Bake at 350 degrees F for 10 minutes; cool completely.
Filling
4 eggs
1 cup (8 ounces) sour cream
10 (1 ounce) squares white baking chocolate, melted
In a mixing bowl, beat cream cheese, sugar, eggs and sour cream just until blended. Add chocolate.
Pour into crust. Bake at 350 degrees F for 1 to 1 1/4 hours or until center is nearly set. Cool to room
temperature, about 2 hours.
Topping
1 cup (8 ounce) sour cream
1/2 to 1 teaspoon orange extract
2 (11 ounce) cans mandarin oranges, well drained
Combine sour cream, sugar and orange extract. Spread over filling. Bake at 450 degrees F for 5 to 7
minutes or until set. Chill, uncovered, for 1 hour.
Arrange oranges on cheesecake. Cover and chill at least 4 hours.
Orange Chocolate Cheesecake 227

Orange Chocolate Chip Cheesecake
1 cup cocoa powder, preferably Dutch−processed
2 pounds cream cheese (regular or reduced fat), at room temperature
2 tablespoons vanilla extract
2 teaspoons orange extract
1/4 cup orange liqueur
5 eggs
12 ounces mini chocolate chips
Preheat oven to 200 degrees F. Spray the interior of a 2−quart soufflé dish or 9−inch cheesecake pan
with spray shortening and dust with 1/4 cup of the cocoa. Set aside.
In a large bowl, mix the cream cheese and the sugar until smooth and soft, scraping the side of the bowl
and spoon as necessary. Mix in the remaining 3/4 cup of cocoa, vanilla and orange extracts, liqueur and
eggs until the batter is well blended. Stir in the chocolate chips.
Pour and scrape the batter into the prepared pan and place in the oven. Bake for 6 to 8 hours or
overnight. Cool on a rack to room temperature. Cover with a sheet of plastic wrap or wax paper and
an inverted plate. Invert. Remove the pan and refrigerate cake upside sown for at least 1 hour. (If you
need to leave the house, the cake can stay refrigerated all day.) Invert a serving plate over the
cheesecake and invert the cake. Remove the top plate and the paper. Cover and refrigerate until ready
to serve.
Cut with a long, sharp knife dipped in warm water to prevent sticking.
Orange Chocolate Chip Cheesecake 228

Orange Poppyseed Cheesecake with Lemon Glaze
Crust
3/4 cup graham wafer crumbs
3/4 cup ground almonds
Combine ingredients. Press mixture onto bottom and 1 1/2 inches up the sides of a 9−inch springform
cake pan. Bake for 8 minutes. Cool.
Filling
4 eggs
2 tablespoons poppyseed
Increase oven temperature to 450 degrees F.
In a large bowl, using an electric mixer, beat cream cheese and sugar until very smooth. Beat in eggs,
one at a time, until just blended. Beat in remaining ingredients. Pour into pan. Bake for 10 minutes,
then reduce heat to 250 degrees F and continue baking for 35 to 45 minutes or until center is just set.
Remove from oven and run a knife around the rim of pan to prevent cracking. Cool thoroughly at
room temperature.
Chill overnight.
Glaze
2 eggs
1 teaspoon grated lemon rind
1/4 cup lemon juice
2 tablespoons orange juice
In a small saucepan, whisk eggs until foamy. Combine with sugar, rind, juices and butter in saucepan.
Cook over low heat, stirring constantly until smooth and thickened. Cool.
Just before serving, spread evenly over cheesecake. Decorate with poppyseeds and lemon or orange
slices.
Orange Poppyseed Cheesecake with Lemon Glaze 229

Orange Upside−Down Cheesecake
1 1/2 cups unsweetened orange juice
2 cups orange sections
1/2 cup unsweetened orange juice
Soften gelatine in orange juice. Add sugar; stir over low heat until dissolved. Chill until slightly
thickened.
Arrange orange sections on bottom of a 9−inch springform pan. Pour gelatine mixture over oranges;
chill until thickened, but not set.
Soften gelatine in juice; stir over low heat until dissolved.
Combine cream cheese, sugar and peel, mixing at medium speed of electric mixer until well blended.
Gradually add gelatine mixture, mixing until blended. Chill until slightly thickened; fold in whipped
cream. Pour over oranges; chill.
Combine crumbs, cinnamon and margarine; gently press onto top of cake. Chill. Loosen cake from rim
of pan; invert onto serving plate.
Variation
Omit cinnamon. Substitute graham cracker crumbs or chocolate wafer crumbs for vanilla wafer
crumbs.
Orange Upside−Down Cheesecake 230

Orange Whip Cheesecake
1 envelope plus 1 teaspoon unflavored gelatine
1 cup skim milk
3 large eggs, yolks separated
1 pint small curd, low−fat cottage cheese
1 teaspoon orange extract
Artificial sweetener to equal 1/3 cup sugar
1 large orange, divided into 8 pieces (for garnish)
Sprinkle gelatine over milk on top of a double boiler. Beat egg yolks lightly and add milk. Stir milk, egg
and gelatine in top of double boiler over boiling water for 5 minutes until gelatine dissolves and
mixture thickens slightly. Remove from heat and cool to room temperature.
Add cottage cheese, vanilla extract and orange extract. Pour into blender and blend until smooth. Pour
into mixing bowl.
In separate bowl, beat egg whites to soft peaks. Gradually beat in sweetener and beat to soft meringue.
Fold into cheese mixture. Pour into an 8−inch glass pie dish. Chill until firm, at least 4 hours. Top with
orange pieces.
Yields 8 servings
Orange Whip Cheesecake 231

Oreo Double Chocolate Cheesecake
25 Oreo Chocolate Sandwich Cookies, crushed
6 eggs, separated (at room temperature)
4 (1 ounce) squares semisweet chocolate, melted
1 (1 ounce) square semisweet chocolate
Chocolate curls
In a medium saucepan, over low heat, melt butter or margarine. Remove from heat. Stir in Oreo
crumbs. Press evenly onto bottom and sides of a 9−inch springform pan; refrigerate while preparing
filling.
In a large bowl, with electric mixer at medium speed, beat cream cheese until light and fluffy; beat in
egg yolks, melted chocolate and vanilla extract until smooth, about 3 minutes; set aside.
In another large bowl, with electric mixer at high speed, beat egg whites until soft peaks form.
Gradually add sugar, beating until stiff peaks form. Using a rubber spatula, gently fold beaten egg
white, one−third at a time, into cream cheese mixture. Pour into crust. Freeze for 4 hours.
In a small saucepan, over low heat, melt the 1 (1 ounce) square semisweet chocolate; remove from heat;
let cool to room temperature.
On an 11 x 8 1/2−inch sheet of white paper, draw 1 (6−inch) circle; on outside of circle, draw 12
(1−inch) circles, spaced evenly around circle. Place on cookie sheet; cover with wax paper, securing
wax paper edges under cookie sheet.
Use a No. 1 decorating tip, pipe melted chocolate onto wax paper over outline (or drizzle chocolate, a
little at a time, from teaspoon); freeze until firm, about 30 minutes.
Remove sides of pan; carefully remove wax paper from chocolate loop decoration. Set on frozen
cheesecake. Garnish with chocolate curls.
Oreo Double Chocolate Cheesecake 232

Pampered Chef Fresh Strawberry Cheesecake
16 (2 1/2−inch) graham cracker squares
(approximately 1 1/4 cup chopped)
1 package (24 pieces) soft ladyfingers
1 quart fresh strawberries, rinsed and patted dry
1 (16 ounce) container sour cream, divided
1 (10 ounce) package frozen sweetened strawberries, thawed
2 (3.4 ounce) boxes cheesecake flavored instant pudding and pie filling
For crust, finely chop crackers using food chopper. In 1−quart covered microwave−safe bowl, melt
butter on HIGH for 20 seconds; mix in brown sugar and butter. Press crumb mixture onto bottom of
springform pan. Bake 10 minutes: remove to nonstick cooling rack.
Cool completely.
Using serrated bread knife, trim ladyfingers flat on bottom. Place ladyfingers around edge of pan,
standing up against sides. Fit together snugly.
Set aside one perfect strawberry with stem for garnish. Hull remaining strawberries with tomato corer.
Place strawberries next to each other, hulled side down, over entire surface of crust.
Measure 1/2 cup of sour cream; set aside.
Place cream cheese in classic 2−quart batter bowl. Gradually whisk in thawed strawberries in juice
and remaining sour cream using 10−inch whisk. Add pudding mix; whisk until mixture is smooth and
begins to thicken. Pour pudding mixture over strawberries in springform pan, pressing down between
berries using super scraper. Use large spreader to create a smooth surface.
Combine reserved sour cream with confectioners' sugar in 1−quart batter bowl; mix until smooth.
Spread topping over cake, leaving 1/2 inch border around edge.
For garnish, slice reserved strawberry using egg slicer plus to create a strawberry fan; place on top of
cake.
Yields 12 servings.
Pampered Chef Fresh Strawberry Cheesecake 233

Pampered Chef Strawberry Cheesecake
3 low−fat honey graham crackers
12 ounces light cream cheese, softened
16 ounces vanilla fat−free yogurt
2 eggs
2 cups strawberries, sliced
1/4 cup strawberry or currant jelly
Finely crush graham crackers in sealed plastic bag with dough and pizza roller. Combine cracker
crumbs and the 2 tablespoons sugar; sprinkle evenly over bottom of springform pan.
In classic 2−quart batter bowl, beat cream cheese with remaining sugar and flour until well blended
and smooth. Add yogurt and eggs, whisk with 10−inch whisk until smooth. Gradually pour batter into
prepared pan. Bake 50 minutes or until center is almost set.
Remove to nonstick cooling rack. Loosen cake from rim of pan. Cool completely; remove rim.
Refrigerate at least 3 hours or overnight.
Just before serving, slice strawberries with egg slicer plus. Arrange strawberry slices over top of
cheesecake by starting at outside edge with a circle of slices; continue with overlapping circles into the
center. Heat strawberry jelly just until smooth; brush over strawberry slices.
Yields 12 servings.
Pampered Chef Strawberry Cheesecake 234

Passover Cheesecake
1 cup crushed matzos
3 eggs
1/2 teaspoon grated lemon rind
Lemon slices
Combine first 3 ingredients in a bowl; blend well. Press in bottom of an ungreased 9−inch springform
pan. Set pan aside.
Combine cream cheese and 1 cup sugar; beat at medium speed of an electric mixer until fluffy. Add
eggs, one at a time, beating after each addition. Add lemon rind and lemon juice; mix well. Spoon
cream cheese mixture over crust. Bake at 375 degrees F for 45 minutes or until cheesecake is set.
Remove from oven, and cool on a wire rack. Chill for 8 hours. Garnish with lemon slices, if desired.
Passover Cheesecake 235

Peaches and Cream Cheese Cake
3/4 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 box regular vanilla pudding
3 tablespoons soft butter
1/2 cup milk
1 egg
1 (15 ounce) can sliced peaches
3 tablespoons peach juice
Beat flour, baking powder, salt, dry pudding, butter, milk and egg with an electric mixer for 2 minutes
and pour into an 8−inch square or pie pan. Drain and save juice from sliced peaches. Arrange peaches
over batter.
Mix cream cheese, 1/2 cup sugar and peach juice. Heat until smooth. Spoon over the top, keeping 1
inch from edges. Mix 1 tablespoon sugar and cinnamon and sprinkle over the top. Bake at 350 degrees
F for 30 to 35 minutes.
Peaches and Cream Cheese Cake 236

Peanut Butter and Jelly Cheesecake
1 cup old fashioned or quick−cooking oats
1/4 cup chopped peanuts
3 tablespoons packed brown sugar
1/2 cup chunk−style peanut butter
3 tablespoons flour
4 eggs
1/2 cup milk
1/2 cup grape jelly
Combine oats, peanuts, brown sugar and margarine. Press onto bottom of a 9−inch springform pan.
Bake at 325 degrees F for 10 minutes.
Combine cream cheese, granulated sugar, peanut butter and flour, mixing at medium speed of electric
mixer until well blended. (Batter will be very stiff.) Add eggs, one at a time, mixing well after each
addition. Blend in milk; pour over crust. Bake at 450 degrees F for 10 minutes. Reduce oven
temperature to 250 degrees F. Continue baking for 40 minutes. Loosen cake from rim of pan; cool
before removing rim of pan.
Stir jelly until smooth. Drizzle over cheesecake in crisscross pattern to form a lattice design. Chill.
Variation
For crust, substitute 1 cup graham crackers crumbs for oats and peanuts. Substitute granulated sugar
for brown sugar.
Peanut Butter and Jelly Cheesecake 237

Peanut Butter Cheesecake
2 pounds cream cheese
4 large eggs
1 cup creamy peanut butter
1 tablespoon all−purpose flour
Powdered sugar
Chopped mints
Peanut Butter Cookie Crust

10 peanut butter cookies
1 teaspoon granulated sugar
2 tablespoons melted butter, up to 3 tablespoons
Vegetable cooking spray
Use hands to crumble peanut butter cookies in a small mixing bowl. Add 1 teaspoon of sugar. Add 2 or
3 tablespoons of melted butter (depending upon the desired consistency). Mix all ingredients well.
Spray a 9 x 3−inch springform pan with the vegetable oil. Place ingredients into the bottom of
springform pan. Using fingertips or spoon, press ingredients to form crust.
Note: You can place the ingredients in a food processor.
Combine cream cheese and peanut butter in a large bowl. Beat the mixture in an electric mixer (using
a wire whip) until smooth. Gradually add sugar and flour. Beat on medium speed until sugar and flour
are incorporated well into cheese/peanut butter mixture. (Scrape ingredients from side of bowl before
adding eggs).
Add eggs gradually and continue to beat on medium speed for two or three minutes until mixture is
smooth. Mix in the vanilla extract.( Be careful not to over mix).
Pour mixture into prepared peanut butter cookie crust. Place cheesecake in oven on center rack. Bake
cheesecake in a water bath for approximately 2 hours or until tip of a knife comes out clean when
inserted in center of cake. Dust with powdered sugar or sprinkle with chopped mint.
Peanut Butter Cheesecake 238

Peanut Butter Cup Cheesecake
Crust
2 to 3 cups chocolate cookie crumbs
1 cup roasted unsalted peanuts, coarsely chopped
4 tablespoons firmly packed golden brown sugar
Pinch of salt
Filling
1 1/2 cups firmly packed golden brown sugar
4 large eggs
2 1/2 cups Reese's Peanut Butter Cups,
cut into 3/4 inch pieces
Topping
1 (12 ounce) bag semisweet chocolate chips
1/4 cup water
For Crust: Position rack in center of oven and preheat to 350 degrees F. Butter 9−inch springform pan.
Mix chocolate cookie crumbs, chopped peanuts, melted butter, brown sugar and pinch of salt in bowl
until well combined. Press mixture evenly onto bottom and sides of pan. Bake until set, about 8
minutes. Set aside to cool. Reduce oven to 325 degrees F.
For Filling: Using electric mixer, beat cream cheese and brown sugar in large bowl until smooth. Add
peanut butter and vanilla extract and beat just until blended. Add eggs 1 at a time, beating just until
blended after each addition.
Add whipping cream and beat until smooth. Stir in peanut butter cup pieces. Pour filling into crust.
Bake until sides of cake are set, but center still moves slightly, about 55 min. Cool cake in pan.
For Topping: Place all ingredients in microwaveable bowl and heat at 50% power for 30 seconds. Stir.
Continue to heat at 10 second intervals until chocolate is barely melted. DO NOT OVERHEAT. Stir
until smooth and pour over top of cheesecake, spreading chocolate to edges. Cover and refrigerate
overnight.
Peanut Butter Cup Cheesecake 239

Pecan Praline Cheesecake
Crust
1 cup minced pecans, toasted
1/4 cup dark brown sugar
Preheat oven to 325 degrees F. Grease a 9−inch springform pan.
In a small bowl, mix together pecans, graham crackers crumbs and brown sugar. Pour in the butter,
and stir to combine. Press the warm mixture into the prepared pan, packing it evenly around the
bottom. Bake until the crust is set, about 10 minutes. Allow the crust to cool. It can be made a day
ahead, if you wish. Raise the oven temperature to 350 degrees F.
Filling
3 eggs
1 1/4 cups chopped pralines
2 teaspoons minced orange zest
1/2 cup sour cream
Using a mixer, beat the cream cheese in a large bowl until it is light and fluffy. Add the eggs and then
the sugar, continuing to beat until everything is well incorporated. Mix in the chopped pralines and the
orange zest. Pour the filling into the prepared crust, and bake for 55 to 60 minutes, until the center is
just firm.
Remove cheesecake from the oven, and let it sit for 10 minutes. Raise the oven temperature to 425
degrees F. Spread the sour cream gently and evenly over the top of the cheesecake. Bake an additional
5 minutes, until the sour cream bubbles at the edges. Cool the cheesecake completely on a rack.
Run a knife between the cake and the sides of the pan to loosen it. Cover the cake, and refrigerate it
until it is well chilled, at least 3 to 4 hours (the cake can be made a day ahead of serving). Make the
Caramel Sauce.
Caramel Sauce
2 teaspoons unsalted butter
1/2 cup dark brown sugar
2 tablespoons water
1/2 to 3/4 cup milk, warmed
Melt the butter in a heavy saucepan. Add the brown sugar and water, and cook over medium heat until
the mixture reaches the soft−ball stage, 234 degrees F to 240 degrees F. Remove the pan from the heat,
and let the mixture cool a couple minutes. Stir in the amount of milk necessary to achieve the sauce
consistency you prefer. The sauce can be kept warm over a hot water bath or made ahead and
re−warmed at serving time.
Serve the cheesecake topped with warm Caramel Sauce.
Pecan Praline Cheesecake 240

Peppermint Cheesecake
1/4 cup cold water
1/2 cup milk
1/4 cup crushed peppermint candy
2 (1.45 ounce) milk chocolate candy bars, finely chopped
for 10 minutes. Cool.
Soften gelatine in water; stir over low heat until dissolved.
Combine cream cheese and sugar, mixing at medium speed of electric mixer until well blended.
Gradually add gelatine, milk and peppermint candy, mixing until blended. Chill until thickened but
not set.
Fold in whipped cream and chocolate; pour over crust. Chill until firm. Garnish with additional
whipping cream, whipped, combined with crushed peppermint candy, if desired.
Peppermint Cheesecake 241

Philadelphia 3−Step White Chocolate Cheesecake
16 ounces Philadelphia® Cream Cheese, softened
2 eggs
4 squares Baker's® Premium White Baking
Chocolate, chopped, divided, or
2/3 cup white chocolate chips, divided
1 ready−to−use chocolate flavor crumb crust
(6 ounce or 9−inch)
Mix cream cheese, sugar and vanilla with electric mixer until well blended. Add eggs; mix until
blended. Stir in 1/3 cup of the white chocolate. Pour into crust. Sprinkle with remaining white
chocolate.
Bake at 350 degrees F for 35 minutes or until center is almost set. Cool.
Refrigerate 3 hours or overnight.
Makes 8 servings.
Philadelphia 3−Step White Chocolate Cheesecake 242

Philly® 50th Anniversary Double Chocolate Layer
Cheesecake
16 ounces Philadelphia® Cream Cheese, softened
2 eggs
3 squares Baker’s® Semi−Sweet
Chocolate, melted, slightly cooled
1 (9−inch) chocolate flavor crumb crust
Mix cream cheese, sugar and vanilla extract with a mixer on medium speed until blended. Add eggs;
mix until blended. Stir melted chocolate into 1 cup of the batter. Pour chocolate batter into crust. Top
with plain batter. Bake at 350 degrees F for 40 minutes or until center is almost set. Cool. Refrigerate 3
hours or overnight. Makes 8 servings.
Philly® 50th Anniversary Double Chocolate Layer Cheesecake 243

Philly® New York Cheesecake
1 cup plus 3 tablespoons granulated sugar, divided
40 ounces Philadelphia® cream cheese, softened
3 tablespoons flour
3 eggs
1 cup sour cream
Mix crumbs, 3 tablespoons of the sugar and butter; press onto bottom of 9−inch springform pan. Bake
at 350 degrees F for 10 minutes.
Beat cream cheese, the 1 cup sugar, flour and vanilla extract with electric mixer on medium speed until
well blended. Add eggs, 1 at a time, mixing on low speed just until blended. Blend in sour cream. Pour
over crust. Bake at 350 degrees F for 65 minutes or until center is almost set. Run knife around rim of
pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with pie
filling.
Makes 14 servings.
Philly® New York Cheesecake 244

Piña Colada Cheesecake
1 2/3 cups dry fine breadcrumbs
4 large eggs
1 (16 ounce) can cream of coconut
1 (16 ounce) can crushed pineapple, well drained
1 teaspoon rum flavoring
Topping
Combine first three ingredients; press into the bottom and 1 inch up sides of a 10−inch springform
pan. Bake at 350 degrees F for 10 to 12 minutes. Cool on a wire rack.
Beat cream cheese at medium speed with an electric mixer until smooth. Gradually add 3/4 cup sugar,
beating well. Add eggs, one at a time, beating after each addition. Stir in sour cream and next 6
ingredients; spoon into crust. Bake at 350 degrees F for 1 hour and 20 minutes; turn oven off. Sprinkle
on topping; return to oven. Leave cheesecake in oven with door closed for 1 hour; then cool to room
temperature on a wire rack. Chill.
Topping
1/2 cup flaked coconut
1/2 cup finely chopped almonds
1/4 cup sugar
Melt butter. Add remaining ingredients, and sauté until golden, stirring frequently.
Piña Colada Cheesecake 245

Piña Colada Miniature Cheesecakes
1 (10 ounce) jar maraschino cherries, drained
12 cupcake liners
1 cup shredded coconut
1 (11.2 ounce) package no−bake cheesecake mix
1/4 cup liquid piña colada mix
1 (8 ounce) can crushed pineapple, drained
Reserve 12 cherries; chop remaining cherries and set aside.
Line 12 muffin tins with cupcake liners. Place 1 whole cherry in the center of each liner. Cover cherries
with equal portions of coconut.
Prepare cheesecake mix according to package directions, substituting 1/4 cup piña colada mix for 1/2
cup milk. Fold in chopped cherries. Spoon cheesecake evenly over coconut. Top with drained pineapple.
Prepare crust that comes with mix according to package directions. Sprinkle equal portions of crust
mixture over each cheesecake; press lightly. Refrigerate at least 4 hours before serving. To serve,
unmold on serving plates with crust on bottom. Remove cupcake liners.
Serves 12.
Piña Colada Miniature Cheesecakes 246

Pineapple Apricot Refrigerator Cheesecake
1 (8 ounce) can crushed pineapple, drained and juices reserved
1 (16 ounce) can apricot halves, drained and juices reserved
Dash of salt
2 cups cottage cheese, puréed
2 tablespoons unflavored gelatine
1 cup liquid (juice from canned fruit with water added to equal 1 cup)
1 cup sour cream
3 tablespoons finely chopped nuts
Place the pineapple and apricot halves in the work bowl of a food processor or blender. Process until
puréed, about 45 seconds. Transfer to a large mixing bowl. Add salt and pureed cottage cheese and mix
well.
Place the gelatine and lemon juice in a medium bowl and stir well. Place the cup of mixed fruit juices in
a small saucepan over high heat and bring to a boil. Pour over gelatine mixture and stir until gelatin is
dissolved. Cool slightly, about 10 minutes. Gradually add gelatine mixture to the cheese mixture and
blend thoroughly. Fold in sour cream.
In a large bowl of an electric mixer, beat whipping cream at medium−high speed just until mixture
begins to thicken, about 15 seconds. Gradually add sugar and beat until soft peaks form. Fold whipped
cream into cheese mixture. Pour into a 9−inch springform pan and chill several hours until set.
Unmold cake on serving plate.
In a small bowl, combine the graham cracker crumbs, melted butter and chopped nuts, mix well.
Sprinkle over the top of the cake and serve.
Pineapple Apricot Refrigerator Cheesecake 247

Pineapple Cheesecake
1/4 cup cold water
1 small box lemon pie filling
1 3/4 cups cold water
1 egg yolk, slightly beaten
1 (20 ounce) can crushed pineapple
3 egg whites
Combine crumbs, 2 tablespoons sugar and melted butter. Reserve 1/4 cup of crumbs for top of
cheesecake. Press remaining crumbs in bottom of greased 9−inch springform pan.
Soften gelatine in 1/4 cup cold water for 5 minutes.
In saucepan, combine lemon pie filling, 1/2 cup sugar, 1 3/4 cups water and egg yolk. Mix well; cook
and stir until thickened. Remove from heat; add gelatine. Stir until dissolved.
Beat cream cheese until softened and add lemon mixture slowly, beating until smooth. Fold in 1 cup of
the crushed pineapple.
Beat egg whites until soft peaks form; add 3 tablespoons sugar gradually and continue to beat until
stiff. Fold into cheese mixture. Pour into pan. Sprinkle reserved crumbs on edge. Chill several hours or
overnight until firm.
Pineapple Glaze: Measure remaining pineapple and juice and add water if necessary to make 1 1/2
cups. Combine with 1/4 cup of sugar and 1 1/2 tablespoons of cornstarch. Cook, stirring, until thick.
Add 1/4 tablespoon almond flavoring. Cool completely. Spread in the middle and on top of cheesecake.
Pineapple Cheesecake 248

Pineapple Pumpkin Cheesecake
1 1/2 cups firmly packed brown sugar
12 ounces light cream cheese, softened
1 (16 ounce) can pumpkin
4 eggs
2 tablespoons flour
4 teaspoons pumpkin pie spice
1 (15 1/2 ounce) can sliced pineapple in heavy syrup
Preheat oven to 350 degrees F. Place a 13 x 9−inch pan of hot water on lower rack in oven. Set aside 2
tablespoons of the brown sugar.
In food processor, combine remaining sugar with cream cheese. Process 20 seconds. Add pumpkin,
eggs, flour, spice and vanilla extract. Process 10 seconds, scraping sides once.
Pour into an 8−inch springform pan coated with vegetable cooking spray. Bake 50 minutes without
opening door. Turn off oven. Let cake stand in oven for one hour.
Remove cake from oven. Immediately run knife around sides of pan. Cool; refrigerate 30 hours. Drain
pineapple, reserving syrup. Dice 1 pineapple slice. Cook reserved syrup, reserved sugar and diced
pineapple over medium−high heat 8 minutes or until thick, without stirring. Just before serving,
arrange pineapple on cake. Top with glaze. Makes 8 servings.
NOTE: As a substitute for the pumpkin pie spice, use 2 teaspoons ground cinnamon, 1/2 teaspoon
ground ginger and 1/4 teaspoon ground allspice.
Pineapple Pumpkin Cheesecake 249

Pirates' House Cheesecake
Crust
30 vanilla wafers, crushed
1/2 cup blanched almonds, ground
Mix cookie crumbs, ground almonds and almond extract with butter. Press into bottom of a 10−inch
springform pan.
Filling
1 cup granulated sugar, divided
4 eggs, separated
Beat cream cheese until smooth. Beat in 1/2 cup sugar. Add egg yolks 1 at a time. Add vanilla extract.
This can be done in a food processor. Beat egg whites in an electric mixer until they form soft peaks.
Beat in 1/2 cup sugar 1 tablespoon at a time; continue beating until peaks are stiff but not dry. Fold
cream cheese mixture into egg whites on low speed. Pour into pan. Bake for 50 to 60 minutes, until
cake is set but still soft in the middle and top is golden brown. Cake will puff up, then sink and crack.
Do not be alarmed. Cool on a rack for 30 to 40 minutes.
Topping
2 cups sour cream
Mix ingredients together until smooth. Pour topping over cake; return to oven for 10 minutes to glaze.
Cool to room temperature and refrigerate, preferably overnight. Top with fresh or frozen strawberries
or peaches, sweetened to taste, or with cherry or blueberry pie filling.
Pirates' House Cheesecake 250

Pistachio Brittle Cheesecake
Crust
1 (5 1/2 ounce) package shortbread cookies
1/2 cup natural unsalted pistachios
1/4 cup (1/2 stick) chilled unsalted butter, diced
Preheat oven to 350°F. Blend shortbread, nuts and sugar in processor until nuts are finely ground. Add
butter; process until moist clumps form. Press onto bottom of 9−inch−diameter springform pan with 2
3/4−inch−high sides. Wrap outside of pan with foil. Bake crust until golden, about 15 minutes. Cool
crust.
Filling and Topping

1 teaspoon ground cardamom
1/2 cup pear nectar
5 ounces good−quality white chocolate (such as
Lindt or Baker's), finely chopped
Pistachio Brittle
Beat cream cheese, sugar and cardamom in large bowl until smooth. Beat in eggs 1 at a time. Add 1
cup sour cream, pear nectar, flour and vanilla extract and beat until blended. Pour filling over crust.
Bake cheesecake until puffed at edges and softly set in center, about 1 hour 5 minutes. Transfer
cheesecake to rack; let cool 10 minutes.
Meanwhile, stir white chocolate in top of double boiler set over barely simmering water until smooth
(do not allow bottom of bowl to touch water). Cool chocolate to lukewarm; whisk in remaining 1 1/4
cups sour cream.
Spread topping over warm filling. Refrigerate cake uncovered overnight. Cut around pan sides;
release pan sides. Place cake on platter. Stand brittle pieces on edge in topping on cheesecake.
Pistachio Brittle
Nonstick vegetable oil spray
1/4 cup water
1/4 cup natural unsalted pistachios
Spray baking sheet with nonstick spray. Stir sugar and water in heavy small saucepan over
medium−low heat until sugar dissolves. Increase heat; boil until deep amber color, occasionally
brushing down sides of pan with wet pastry brush and swirling pan, about 12 minutes.
Stir nuts into caramel and immediately pour onto prepared sheet. Working quickly and carefully
Pistachio Brittle Cheesecake 251

(caramel is very hot and hardens fast), press tip of small knife into edges of caramel and gently stretch
in all directions to form very thin sheet, approximately 12 by 10 inches. Cool brittle completely.
Break brittle into irregular pieces. (Can be prepared 3 days ahead. Store airtight at room temperature.)
Pistachio Brittle Cheesecake 252

Pomegranate Cheesecake
Serves 10

1/2 cup water
1 (1/4 ounce) package unflavored gelatine
2 pomegranates
1 cup heavy cream
Combine cracker crumbs thoroughly with melted butter, and press into the bottom and up 1 inch on
the sides of a 9−inch springform pan. Bake for 10 minutes. Cool completely.
Place the water in a small saucepan and sprinkle the gelatine over the water. Let set for 5 minutes, then
heat, stirring until gelatine has dissolved fully. Set aside to cool.
Mix the cream cheese, sugar and vanilla extract until fluffy. Mix in gelatine; set aside.
Remove seeds from pomegranates.
Whip the cream until stiff. Gently but completely mix cream cheese and 1/2 cup pomegranate seeds
into the whipped cream. Spoon into prepared, cooled crust. Smooth out the top. Refrigerate for 2 hours
or until set.
Store remaining pomegranate seeds, covered, in the refrigerator.
To serve, remove cheesecake from pan. Top with remaining pomegranate seeds.
Pomegranate Cheesecake 253

Praline Cheesecake
1 1/4 cups dark brown sugar, firmly packed
3 eggs
2 tablespoons flour
Maple syrup
Mix crumbs, sugar and butter, and press into a 9−inch springform pan. Bake at 350 degrees F for 10
minutes. Cool.
Beat cream cheese and brown sugar until fluffy. Beat in eggs, one at a time. Sift in flour. Add pecans
and vanilla extract. Pour mixture into pan. Bake at 350 degrees F for 55 minutes or until set.
Cool in pan. Remove to serving plate, and brush with maple syrup and garnish with chopped pecans.
Chill for at least 3 hours.
Praline Cheesecake 254

Praline Pumpkin Cheesecake
1 1/2 cups finely ground gingersnap cookies
3/4 cup ground hazelnuts
6 tablespoons unsalted butter, melted, cooled
1 1/2 pounds cream cheese, room temperature
1 1/2 cups canned solid pack pumpkin
1/3 cup pure maple syrup
4 large eggs
6 tablespoons water
1 cup coarsely chopped toasted hazelnuts
Mix first 3 ingredients in a medium bowl. Add butter and stir until just combined. Press the crumb
mixture onto the bottom and 2 inches up the sides of a 9−inch springform pan. Bake for 8 minutes and
cool.
Beat the cream cheese and brown sugar in the bowl of an electric mixer until fluffy. Beat in the
pumpkin. Add the whipping cream, maple syrup, vanilla extract, ground cinnamon and ground
allspice, Beat on medium speed until smooth. Add eggs, 1 at a time, beating well just until combined.
Pour the batter into the prepared crust and bake about 90 minutes, until the cheesecake is puffed and
the center is set (cheesecake will rise a little above the sides of the pan). Transfer to a wire rack and
cool for 30 minutes. Run a small sharp knife around pan sides to loosen cheesecake. Cool completely,
cover and refrigerate overnight. (Can be prepared 2 days ahead. You can also freeze it for up to 3
months if you first wrap it in plastic wrap and then foil.)
For praline: Line a cookie sheet with foil and butter it well. Stir sugar and 6 tablespoons water in a
heavy medium saucepan over low heat until the sugar dissolves. Increase heat and boil without stirring
until syrup turns deep golden brown, bushing down sides of pan with wet pastry brush and swirling
pan occasionally. Stir in chopped toasted hazelnuts. Immediately pour praline onto prepared cookie
sheet, spreading with back of spoon to thickness of about 1/4 inch. Cool completely.
Break praline in 2−inch jagged pieces and either arrange them on top of cheesecake or set them into
mounds ( by spoon or with a decorator tip ) of whipped cream that’s whipped with a little sugar and
nutmeg.
Praline Pumpkin Cheesecake 255

Prickly Pear Cheesecake
Crust
2 cups crushed graham cracker crumbs
2 1/2 tablespoons granulated sugar
1/2 cup piñon nuts, finely chopped
Mix graham cracker crumbs, sugar, butter and nuts together. Press firmly on the bottom and sides of a
Filling
4 eggs
1/4 teaspoon lemon juice
2/3 cup prickly pear preserves
Whipped cream (optional)
With an electric mixer, cream together cream cheese and sugar until smooth. Add 1 egg at a time,
beating well; blend in vanilla extract. By hand, add sour cream, whipping cream and lemon juice. Pour
half this mixture into the crust. Spoon half the preserves over the batter. Add remaining batter and
repeat with remaining preserves. Swirl with a knife for a marbled effect. Bake at 325 degrees F for 1
hour and 15 minutes. Turn oven off and leave in oven 1 hour. Remove from oven and let cool. Chill
overnight.
Glaze
1 cup prickly pear jelly
2 tablespoons Grand Marnier
Melt jelly and Grand Marnier over low heat. Pour atop chilled cheesecake. Spread evenly and let set.
Decorate edges with whipped cream piping.
Prickly Pear Cheesecake 256

Pumpkin Cheesecake
Crust
Combine graham cracker crumbs, sugar and butter in medium bowl. Press onto bottom and 1 inch up
side of a 9−inch springform pan. Bake at 350 degrees F for 6 to 8 minutes. Do not allow to brown.
Remove from oven; cool.
Cheesecake
1 3/4 cups solid pack pumpkin
2 eggs
2/3 cup evaporated milk
1 1/4 teaspoons ground cinnamon
Beat cream cheese and sugars in large mixer bowl until fluffy. Beat in pumpkin, eggs and evaporated
milk. Add cornstarch, cinnamon and nutmeg; beat well. Pour into crust. Bake at 350 degrees F for 55
to 60 minutes or until edge is set but center still moves slightly.
Topping
1 (16 ounce) container sour cream,
(at room temperature)
1/4 to 1/3 cup granulated sugar
Combine sour cream, sugar and vanilla extract in small bowl. Spread over surface of warm
cheesecake. Bake at 350 degrees F for 8 minutes. Cool on wire rack. Chill for several hours or
overnight;
To serve, run a knife around inside edge of pan. Remove pan sides. Place cake on a serving plate.
Garnish with caramelized pecan halves, if desired.
Pumpkin Cheesecake 257

Pumpkin Cheesecake with Bourbon Sour Cream
Crust
1/4 cup unsalted butter, melted and cooled
In a bowl combine the cracker crumbs, pecans, brown sugar and sugar. Stir in the butter. Press the
mixture into the bottom and 1/2 inch up side of a buttered 9−inch springform pan. Chill the crust for 1
hour.
Filling
1 1/2 cups canned pumpkin
3 eggs
1 1/2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
24 ounces cream cheese, cut into bits and softened
1 tablespoon bourbon liqueur or bourbon (optional)
In a bowl whisk together the pumpkin, eggs, cinnamon, nutmeg, ginger, salt and brown sugar. In a
large bowl with an electric mixer beat together the cream cheese and the granulated sugar until fluffy,
then beat in the cream, cornstarch, vanilla extract, bourbon liqueur and the pumpkin mixture until
smooth.
Pour the filling into the chilled crust. Bake the cheesecake in the middle of the oven for 50 to 55
minutes, or until the center is just set. Let it cool in the pan on a rack for 5 minutes.
Topping
2 cups sour cream
1 tablespoon bourbon liqueur or bourbon, or to taste
16 pecan halves (for garnish)
In a bowl whisk together the sour cream, sugar and bourbon liqueur.
Spread the sour cream mixture over the top of the cheesecake and bake the cheesecake for 5 minutes
more. Let the cheesecake cool in the pan on a rack and chill it, covered, overnight.
Remove the side of the pan and garnish the top of the cheesecake with the pecans.
Pumpkin Cheesecake with Bourbon Sour Cream 258

Pumpkin Cranberry−Amaretto Cheesecake
Crust
1/2 cup (1 stick) melted butter
Combine graham cracker crumbs, sugar and butter; work mixture up sides of a large springform pan.
Filling
1 cup sour cream
1 tablespoon pumpkin pie spice
6 eggs
1 (29 ounce) can pumpkin
Using electric mixer in a large bowl, blend cream cheese and sugar, adding sour cream, vanilla extract,
spice, eggs and pumpkin. Spoon mixture into crumb crust and bake at 375 degrees F for 30 minutes,
then lower heat to 350 degrees F and bake for 20 minutes, or until firm. Let cool, then refrigerate
overnight.
Topping
1 (16 ounce) can whole cranberries
1 tablespoon juice from fresh lemon
1/4 cup amaretto liqueur
Purée cranberries, lemon juice and amaretto in blender. Serve some sauce over each slice.
Pumpkin Cranberry−Amaretto Cheesecake 259

Pumpkin Frangelico Cheesecake
Crust
24 gingersnaps
1/4 cup (1/2 stick) melted butter
Filling
16 ounces cream cheese (room temperature)
1 (16 ounce) can unsweetened solid pumpkin
5 eggs
1/2 cup Frangelico
1 teaspoon cinnamon
1/4 teaspoon fresh nutmeg
Sour Cream Topping

1/4 cup Frangelico
Grind gingersnaps finely; add sugar and mix well. Add butter and mix well. Then press into bottom of
9−inch springform pan. Refrigerate until ready to use. Position rack in middle of oven. Then preheat
oven to 350 degrees F.
Blend all ingredients until completely smooth. Pour filling into pan. Bake until edges of cake begin to
pull away from sides of pan and cake begins to brown, almost 55 minutes.
Blend items for topping well. Without removing cake from oven, pour evenly over cake, starting at
edges, spread if necessary. Bake 10 minutes. Remove and cool on rack. Refrigerate for 12 hours.
Let stand at room temperature for 30 minutes before serving.
Pumpkin Frangelico Cheesecake 260

Pumpkin Rum Cheesecake
1 cup crushed gingersnaps (15 cookies)
3 eggs
3 cups canned pumpkin
1 1/2 teaspoon ground cinnamon
1 1/2 teaspoon rum flavoring
1/4 teaspoon rum flavoring
Combine gingersnaps, 1/4 cup pecans and melted butter. Press onto bottom of a 9−inch springform
pan.
In large mixing bowl, beat together cream cheese and sugar. Add eggs, pumpkin, cinnamon, 1 1/2
teaspoons rum flavoring and the spices, beating just until mixture is smooth. Pour into the prepared
spring−form pan. Sprinkle with additional nutmeg.
Bake for 70 minutes or until almost set (center will jiggle slightly). Cool in pan on wire rack for 10
minutes. Loosen sides; cool completely. Chill for at least 4 hours.
To serve, remove sides of pan. Beat cream and 1/4 teaspoon rum flavoring until stiff peaks form. Pipe
over cheesecake and sprinkle with additional pecans.
Serves 12 to 16.
Pumpkin Rum Cheesecake 261

Pumpkin Toffee Cheesecake
Crust
1 3/4 cups (about 14 to 16) shortbread cookies, crushed
1 tablespoon butter or margarine, melted
Cheesecake
3 (8 ounce) packages cream cheese, softened
1 1/4 cups packed brown sugar
1 (15 ounce) can LIBBY'S 100% Pure Pumpkin
1 (5 fluid ounce) can CARNATION Evaporated Milk
2 large eggs
1 cup crushed toffee candies (about 25 to 30)
Topping
1 cup (8 ounce container) sour cream, at room temperature
Caramel ice cream topping (optional)
For crust: Combine cookie crumbs and butter in small bowl. Press onto bottom and 1−inch up side of
9−inch springform pan. Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10
minutes.
For cheesecake: Beat cream cheese and brown sugar in large mixer bowl until creamy. Add pumpkin,
evaporated milk, eggs, cornstarch and cinnamon; beat well. Pour into crust. Bake for 60 to 65 minutes
or until edge is set but center still moves slightly. Remove from oven; top with toffee candy pieces.
For topping: Combine sour cream, granulated sugar and vanilla extract in small bowl; mix well.
Spread over warm cheesecake.
Bake for 8 minutes. Cool completely in pan on wire rack. Refrigerate for several hours or overnight.
Remove side of springform pan. Drizzle with caramel topping before serving.
Yields 16 servings.
Pumpkin Toffee Cheesecake 262

Raspberries and Cream Cheesecake
2 eggs
1/2 pint sour cream
1 (16 ounce) package frozen raspberries
1/2 cup water
2 tablespoons baking powder
Pre−made graham cracker crust
Blend cream cheese, eggs, vanilla extract and sour cream with mixer for 5 minutes.
Bake graham cracker crust for 8 minutes in 350 degree F oven. Let cool.
Pour cheesecake mixture into crust and bake for 20 minutes at 350 degrees. Let cool.
Topping: Bring water to a boil and add raspberries, sugar and baking soda. Simmer for 10 minutes.
Let cool. Pour over cheesecake. Refrigerate until ready to serve.
Raspberries and Cream Cheesecake 263

Raspberry and Grand Marnier Cheesecake
10 ounces frozen raspberries, thawed
1/4 cup cold water
1 tablespoon Grand Marnier Liqueur
Combine crumbs, sugar and butter and press into bottom of 9−inch springform pan. Bake at 350
degrees F for 10 minutes. Cool.
Drain raspberries, reserving juice. Combine juice, water and gelatine in saucepan and let stand for 5
minutes. Cook and stir over low heat until gelatine dissolves. Remove and cool for 10 minutes.
Beat cream cheese and sugar on medium speed until blended. Add raspberries, Grand Marnier, and
gelatin mixture. Beat on low speed until blended. Chill in bowl until partially set. Gently fold whipped
cream into mixture and spoon into springform pan. Chill 6 to 14 hours.
Run knife around edge of pan to loosen. Remove sides. Top with fresh raspberries and additional
whipped cream if desired.
Raspberry and Grand Marnier Cheesecake 264

Raspberry Cheesecake
Crust
1 1/2 cups fine graham cracker crumbs (about 9 whole crackers)
Preheat oven to 350 degrees F. Lightly grease a 9−inch springform pan.
Mix crumbs and sugar in a bowl. Stir in butter with a fork until moistened. Pat over bottom of pan.
Filling
1 (12 ounce) bag frozen unsweetened raspberries, thawed
1/2 cup cornstarch
3 large eggs plus yolk of 1 large egg, (at room temperature)
1 cup white chocolate chips, melted
12 drops red food color
Fresh raspberries (for garnish)
Mint leaves (for garnish)
Stir and press raspberries with back of a wooden spoon through a strainer set over a bowl. You should
have 1 1/2 cups purée. Discard seeds and pulp. Beat cream cheese, sugar and cornstarch in a large
bowl with mixer on medium speed until smooth. Beat in eggs and yolk until blended, scraping down
sides of bowl twice. Beat in melted chips, then 1 cup of the raspberry purée (refrigerate remainder to
serve with cake), the lemon juice, vanilla extract and food color. Pour over crust.
Bake 15 minutes. Reduce oven temperature to 250 degrees F and bake 1 hour longer or until cake is
almost set at center. Cool completely in pan on a wire rack, then refrigerate at least 2 hours or until
cold.
To serve, release pan sides. Remove cake from pan with a wide spatula; slide onto serving plate.
Garnish with raspberries and mint. Serve with raspberry purée.
Raspberry Cheesecake 265

Raspberry Coconut Trifle Cheesecake
1 1/2 cups soft coconut macaroon cookie crumbs
4 eggs
1/2 cup sour cream
2 tablespoons sweet sherry
1 (10 ounce) jar red raspberry preserves
Toasted slivered almonds
Press crumbs onto bottom of greased 9−inch springform pan. Bake at 325 degrees F for 15 minutes.
Combine cream cheese and sugar, mixing at medium speed of electric mixer until well blended. Add
eggs, one at a time, mixing well after each addition. Blend in sour cream, whipping cream, sherry and
vanilla extract; pour over crust. Bake at 325 degrees F for 1 hour and 10 minutes. Loosen cake from
rim of pan; cool before removing rim of pan. Chill.
Heat preserves in saucepan over low heat until melted. Strain to remove seeds. Spoon over cheesecake,
spreading to edges. Dollop with whipped cream; top with almonds.
Raspberry Coconut Trifle Cheesecake 266

Raspberry Ladyfinger Cheesecake
2 (11.1 ounce) package no−bake cheesecake mix
1 (3 ounce) package ladyfingers (25 cookies)
3 cups cold milk, divided
1 (12 ounce) carton frozen whipped topping, thawed
1 (21 ounce) can raspberry pie filling
In a bowl, combine contents of crust mix packages, butter and sugar. Press onto the bottom of an
ungreased 10−inch springform pan. Arrange ladyfingers around edge of pan.
In a mixing bowl, beat cream cheese and 1/2 cup milk until smooth. Gradually beat in remaining milk.
Add contents of filling mix packages; beat until smooth. Beat on medium for 3 minutes. Fold in
whipped toping. Pour over crust. Cover and refrigerate for at least 1 hour.
Top with pie filling. Remove sides of pan before serving.
Yield: 12 servings.
Raspberry Ladyfinger Cheesecake 267

Raspberry Swirl Cheesecakes
Makes 2 cheesecakes (16 servings total)
1 1/2 cups fresh or thawed lightly sweetened

loose−pack frozen red raspberries
1 (14−ounce) can Eagle Brand Sweetened Condensed Milk
(NOT evaporated milk)
3 eggs
2 (6 ounce) purchased chocolate flavored crumb pie crusts
Chocolate and white chocolate leaves and/or fresh raspberries, optional
In blender container, blend 1 1/2 cups raspberries until smooth; press through sieve to remove seeds.
Stir 1/3 cup of the Eagle Brand into sieved raspberries; set aside.
With mixer, beat cream cheese, eggs and remaining Eagle Brand in large bowl. Spoon into crusts.
Drizzle with raspberry mixture. With table knife, gently swirl raspberry mixture through cream cheese
mixture. Bake 25 minutes or until center is nearly set when shaken. Cool. Cover; chill at least 4 hours.
Garnish with chocolate leaves and/or raspberries if desired. Refrigerate leftovers.
Raspberry Swirl Cheesecakes 268

Raspberry Trifle Cheesecake in a Macaroon Crust
Yield: 10 servings
1 1/2 cups soft coconut macaroons, crumbed

4 large eggs
1/2 cup sour cream
2 tablespoons sweet sherry
10 ounces red raspberry preserves
1/2 cup whipping cream, whipped
Toasted slivered almonds
Press crumbs onto bottom of greased 9−inch springform pan. Bake at 325 degrees F for 15 minutes.
Combine cream cheese and sugar, mixing at medium speed on electric mixture until well blended. Add
eggs, one at a time, mixing well after each addition. Blend in sour cream, 1/2 cup whipping cream,
sherry and vanilla extract; pour over crust. Bake at 325 degrees F for 1 hour and 10 minutes.
Loosen cake from rim of pan; cool before removing rim of pan. Chill.
Heat preserves in saucepan over low heat until melted. Strain to remove seeds. Spoon over cheesecake,
spreading to edges. Dollop with whipped cream; top with almonds.
Raspberry Trifle Cheesecake in a Macaroon Crust 269

Red, White and Blue Cheesecake with Chocolate
Cookie Crust
Crust
28 chocolate wafers
1/2 cup (1 stick) unsalted butter, melted
Grind wafers fine in a blender or food processor (about 1 1/2 cups crumbs).
In a bowl stir together cookie crumbs and butter until the mixture is combined well. Pat the mixture
onto the bottom and 1/2 inch up the side of a 9 1/2−inch springform pan. Chill the crust for 30 minutes.
Filling
5 large eggs
1/2 cup sour cream
1 teaspoon freshly grated orange zest
1 teaspoon freshly grated lemon zest
1/2 teaspoon salt
About 1 1/2 cups raspberries
About 1 1/2 cups blueberries
In a bowl with an electric mixer beat cream cheese until it is light and fluffy. Add sugar gradually,
beating, and beat the mixture until it is combined well.
Beat in flour; add eggs, 1 at a time, beating well after each addition. Beat in sour cream, zests, salt and
vanilla extract, beating the filling until it is combined well.
Pour the filling into the crust and bake the cheesecake in a foil−lined shallow baking pan in the middle
of the oven for 1 hour and 10 minutes. (The cheesecake will not be completely set; it will set as it cools.)
Turn the oven off and let the cheesecake stand in the oven with the oven door propped open about 6
inches until it is cooled completely and remove the side of the pan.
Arrange the raspberries on top of the cheesecake in a star shape and arrange the blueberries around
the star to cover the top of the cheesecake.
Red, White and Blue Cheesecake with Chocolate Cookie Crust 270
Reese's Peanut Butter Cups Cheesecake
Serving size: 10
Crust
1 cup chocolate wafer cookies, crumbled
1/2 cup roasted unsalted peanuts, coarsely chopped
2 tablespoons brown sugar, firmly packed
Pinch of salt
Filling
1 1/2 cups brown sugar, firmly packed
1/2 cup creamy peanut butter (do not use old−fashioned or freshly ground)
4 large eggs
2 1/2 cups Reese's Peanut Butter Cups (about 10 ounces),
cut into 3/4−inch pieces
Topping
2 cups sour cream
Crust: Position rack in center of oven and preheat to 350 degrees F. Butter a 9−inch springform pan
with 2 3/4−inch sides.
Mix chocolate cookie crumbs, chopped peanuts, melted butter, brown sugar and pinch of salt in bowl
until well combined. Press mixture evenly onto bottom and 1/2 inch up sides of pan. Bake until crust is
set, about 8 minutes. Cool in pan on rack. Reduce oven temperature to 325 degrees F.
Filling: Using electric mixer, beat cream cheese and brown sugar in large bowl until smooth. Add
peanut butter and vanilla extract and beat just until blended. Add eggs 1 at a time, beating just until
blended after each addition. Add whipping cream and beat until smooth. Stir in peanut butter cup
pieces. Pour filling into crust. Bake until sides of cake are set but center still moves slightly, about 55
minutes. Cool cake in pan on rack for 10 minutes.
Topping: Blend sour cream, sugar and vanilla extract in medium bowl. Carefully spoon topping over
cheesecake. Return cheesecake to oven and bake for 5 minutes. Cool cheesecake in pan on rack. Run
small sharp knife around edge of cheesecake to loosen. Cover and refrigerate overnight. (This can be
prepared up to 3 days ahead. Keep refrigerated.) Release pan sides. Let stand 20 minutes at room
temperature before serving.
Reese's Peanut Butter Cups Cheesecake 271

Richer Than Sin White Chocolate Cheesecake
Crust
1 3/4 cups (440 mL) graham cracker crumbs
6 tablespoons (90 mL) butter, melted and clarified
1 tablespoon (15 mL) sugar
1 teaspoon (5 mL) freshly grated nutmeg
1 teaspoon (5 mL) butter, softened
Filling
10 ounces (300 g) white chocolate, broken up
1/2 cup (125 mL) heavy cream, at room temperature
16 ounces (480 g) cream cheese, softened and cubed
4 large eggs, separated and at room temperature
4 teaspoons (20 mL) pure vanilla extract
1 dash salt
Topping
6 ounces (180 g) white chocolate, broken up
1/4 cup (65 mL) heavy cream, at room temperature**
2 tablespoons (30 mL) light creme de cacao
Garnishes (optional)
Use one or any combination of the following:
Chopped nuts − almonds, pistachios, or pecans

Fresh strawberries
Dried apricots
White/dark/milk chocolate curls
Vanilla wafers
Desiccated coconut
Crust: Butter a springform pan with softened butter. Combine graham wafer crumbs, melted butter,
nutmeg and sugar in food processor or bowl and process until well mixed. Press evenly over bottom
and two−thirds up sides of pan. Set aside.
Filling: Preheat oven to 300 degrees F/150 degrees C.
Melt chocolate in double boiler. Slowly stir in cream until smooth. Remove from heat and let cool
slightly. In large bowl, with electric mixer on medium speed, beat cream cheese until smooth. Add egg
yolks one at a time, making sure to blend well, and stopping to scrape down sides of bowl after each
addition. Add chocolate mixture, vanilla extract and salt. Beat at medium speed for two minutes.
Beat egg whites in a separate mixing bowl, with electric mixer on low speed, until foamy. Beat on high
until soft, rounded peaks form. Fold egg whites into chocolate mixture. Pour into crust. Place pan on
baking sheet and bake for 55 minutes. The cake will rise, and the top will wiggle slightly when shaken.
Turn off heat and let cake stand in oven for one hour (It may sink). Remove cake from oven and place
on wire rack in a draft−free place and cool cake to room temperature.
Richer Than Sin White Chocolate Cheesecake 272

Topping
Melt chocolate in double boiler. Slowly stir in cream until mixture is smooth. Stir in flavoring. Pour
topping over cool cake. Cover with plastic wrap and refrigerate overnight.
Three hours before serving, remove cake from refrigerator and remove side of springform. Garnish if
desired.
Serve at room temperature.
Richer Than Sin White Chocolate Cheesecake 273

Rocky Road Cheesecake
1/4 cup cold water
1/3 cup cocoa powder
2 cups miniature marshmallows
Combine crumbs and margarine. Press onto bottom of a 9−inch springform pan. Bake at 350 degrees F
for 10 minutes. Cool.
Soften gelatine in water; stir over low heat until dissolved.
Combine cream cheese, sugar, cocoa and vanilla extract, mixing at medium speed of electric mixer
until well blended. Gradually add gelatine, mixing until blended. Fold in remaining ingredients; pour
over crust. Chill until firm.
Rocky Road Cheesecake 274

Rum Raisin Cheesecake
1 cup old fashioned or quick−cooking oats, uncooked
3 tablespoons packed brown sugar
1/4 cup flour, divided
2 eggs
1/2 cup sour cream
3 tablespoons rum
1/3 cup raisins
2 tablespoons old fashioned or quick−cooking oats, uncooked
Combine oats, nuts, margarine and brown sugar; press onto bottom of 9−inch springform pan. Bake at
350 degrees F for 15 minutes.
Combine cream cheese, granulated sugar and 2 tablespoons of the flour, mixing at medium speed of
electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in
sour cream and rum; mix well. Pour over crust.
Cut margarine into combined remaining flour and brown sugar until mixture resembles coarse
crumbs. Stir in raisins, nuts and oats. Sprinkle over cream cheese mixture. Bake at 350 degrees F for
50 minutes. Loosen cake from rim of pan; cool before removing rim of pan.
Rum Raisin Cheesecake 275

Sara Lee Original Cream Cheesecake
Crust
1/2 cup fine graham cracker crumbs
Combine graham cracker crumbs, sugar and butter and mix well. Press the mixture firmly into an
ungreased 9−inch pie plate. Press flat onto bottom only. Bake for 8 minutes or until the edges are
slightly brown. Reduce the oven temperature to 350°F for the filling.
Filling
1 cup sour cream
Combine cream cheese, sour cream, cornstarch and sugar in the bowl of a mixer. Mix until the sugar
has dissolved. Add the butter and vanilla extract and blend until smooth, being careful not to over−mix
or the filling will become too fluffy and will crack when cooling. Pour the filling over the crust. Bake at
350 degrees F for 30 to 35 minutes, or until a knife inserted 1 inch from the edge comes out clean. Cool
for 1 hour.
Topping
3/4 cup sour cream
1/4 cup confectioners’ sugar
Mix the sour cream and confectioners’ sugar. Spread the mixture over the top of the cooled
cheesecake. Chill or freeze until ready to eat.
Sara Lee Original Cream Cheesecake 276

Snickers Bar Cheesecake
1 (9 ounce) package chocolate wafer cookies
24 ounces cream cheese, softened, each
8−ounce block cut into sixths
4 eggs
2 cups heavy cream, divided
1 1/2 pounds Snack−size Snickers bars, cut up and divided
In a food processor, grind cookies into fine crumbs. Add butter and process until well blended. Press
into bottom and about 1 inch up sides of a 9− or 10−inch springform pan.
In a large bowl, beat together cream cheese and sugar with an electric mixer on medium speed until
smooth, 1 to 2 minutes. Beat in eggs, one at a time. Beat in vanilla extract and 1 cup of the cream; beat
3 to 4 minutes. Fold in 1 1/2 cups cut−up Snickers pieces. Turn into a crumb−lined pan. Bake 1 hour
and 15 to 25 minutes, or until cheesecake is almost set but center still jiggles slightly. Let cool to room
temperature.
Sprinkle remaining candy pieces over top of cheesecake. Refrigerate at least 4 to 5 hours before serving.
Run a knife around edge of pan to loosen cake and remove springform side of pan. Just before serving,
drizzle fudge topping over cake. Whip remaining 1 cup of cream until stiff and spoon a dollop over
each slice.
Snickers Bar Cheesecake 277

Snickers Cheesecake
Crust
1 cup chocolate chips
24 chocolate wafer cookies
(about 1 1/2 cups), finely ground
2 tablespoons dry roasted peanuts, chopped
1 tablespoon sugar
Preheat oven to 350 degrees F. Coat a 9−inch springform pan with cooking spray.
Wrap outside of pan with foil. In bowl set over pot of hot water melt chocolate; keep warm. Combine
remaining ingredients. Press into bottom and 1/2 inch up sides of pan; refrigerate 10 minutes. Bake 5
minutes; cool.
Filling
3 tablespoons flour
3 eggs
2 egg yolks
1 cup sour cream
6 (2 ounce) Snickers bars, cut into 1/4−inch slices
In bowl with mixer at medium speed beat cream cheese until fluffy. Beat in flour and remaining sugar
until combined. Beat in eggs and yolks, one at a time. Pour half of mixture into another bowl. With
mixer on medium speed beat 1/4 cup of the sour cream and reserved chocolate into batter in bowl. Beat
remaining sour cream into remaining batter. Pour white batter into crust; arrange 2/3 of Snicker slices
over top. Pour chocolate batter over. Place in baking pan on oven rack; fill pan with water. Bake 55
minutes.
Turn oven off; let stand in oven 1 hour. Remove from water; remove foil. Cool on rack 30 minutes;
cool completely in refrigerator 3 hours or overnight. Top with remaining Snickers.
Snickers Cheesecake 278

Sour Cream Lemon Cheesecake
1 box pudding recipe lemon cake mix
3 eggs
2 tablespoons flour
1 tablespoon plus 1 teaspoon vegetable oil
16 ounces dairy sour cream
1 cup milk
2 drops yellow food coloring
1 (21 ounce) can blueberry pie filling
Preheat oven to 300 degrees F. Measure out 1 1/2 cups dry cake mix; set aside.
Stir together remaining dry cake mix, 1 egg, flour and oil in a large bowl. Press this crumb mixture
evenly into bottom and three−quarters of the way up the sides of a 13 x 9 x 2−inch pan.
In the same bowl, blend sour cream, sugar, 2 eggs, reserved cake mix, and lemon juice for 1 minute at
low speed. Gradually add milk and food coloring while beating for 2 minutes at medium speed. Pour
into crumb crust. Bake at 300 degrees F for 45 to 50 minutes, or until center is firm. Do not overbake.
Cool at room temperature for 1 hour.
Top with blueberry pie filling or your favorite pie filling and refrigerate.
Sour Cream Lemon Cheesecake 279

Southern Pecan Cheesecake
Crust
1 1/2 cups quick oats
1/2 cup brown sugar
Place oats in food processor or blender; process to consistency of flour.
Combine oats with remaining crust ingredients; press into bottom of 10−inch springform pan. Chill.
Filling
1 2/3 cups light brown sugar
5 eggs
2 cups chopped pecans, divided
Whipped cream (optional)
Beat cream cheese with mixer until fluffy; slowly add brown sugar and mix well. Add eggs, one at a
time, mixing after each addition. Stir in vanilla extract and half of nuts. Mix and pour over crust. Bake
at 350 degrees F for 1 hour.
Turn oven off but leave cake in oven for 30 minutes more. To reduce the chance of cracks on top
surface, run a knife edge of cheesecake as soon as you remove it from the oven. Let cool to room
temperature; chill for 8 hours.
Remove sides of pan. Press additional chopped pecans around sides and pipe top with whipped cream.
Southern Pecan Cheesecake 280

Strawberry Cheesecake
Crust
3 tablespoons margarine or butter, melted
Filling
2 teaspoons lemon peel, grated
3 eggs
Glaze
1 cup strawberries, mashed
1 cup sugar
1/3 cup water
Crust: Stir together graham cracker crumbs and sugar. Mix in butter thoroughly and press into a
9−inch springform pan. Bake 10 minutes. Cool.
Filling: Beat cream cheese in a large mixing bowl. Gradually add sugar, beating until fluffy. Add
lemon peel and vanilla extract. Beat in eggs one at a time. Pour into shell. Bake 1 hour or until center is
firm. Cool to room temperature and then spread with the strawberry glaze. Chill 3 hours.
Glaze: Blend sugar and cornstarch together in a small saucepan. Stir in water and strawberries. Cook,
stirring constantly, until the mixture thickens and boils. Boil and stir for 1 minute. Cool thoroughly
before spreading over cheesecake.
Strawberry Cheesecake 281

Strawberry Cheesecake in a Glass
1 pint strawberries, stemmed and sliced
3 tablespoons currant jelly or 2 tablespoons granulated sugar
3 tablespoons skim milk
1 cup whipped topping
In bowl, toss strawberries with jelly or 2 tablespoons sugar; cover and set aside.
In mixer bowl, beat cheese, milk, juice and 2 tablespoons sugar until smooth; fold in whipped topping.
Spoon 2 tablespoons crumbs into each of four 8− to 10−ounce stemmed glasses. Top each with about
1/4 cup of the strawberries, 1/2 cup of the cream cheese mixture, then the remaining crumbs and
strawberries, dividing equally. Serve immediately or cover and refrigerate up to 6 hours.
Makes 4 servings.
Strawberry Cheesecake in a Glass 282

Strawberry Cheesecake in Macaroon Crust
Sauce
3 pints strawberries, hulled, halved
2 tablespoons fresh lemon juice
Bring all ingredients to boil in heavy large saucepan over high heat. Reduce heat to medium−low and
simmer until mixture has thick syrup consistency, stirring occasionally, about 1 hour. Cool. (Can be
prepared 2 days ahead. Cover and refrigerate.)
Crust
1/4 cup packed dried apricots (about 1 1/2 ounces)
1/4 cup water
2 large egg whites
2 1/4 cups shredded unsweetened coconut, toasted, (about 5 ounces)
Bring apricots and water to boil in heavy small saucepan. Cover, remove from heat and let stand until
fruit is soft, about 30 minutes. Drain apricots and pat dry. Place in processor, add sugar and egg
whites, process until mixture has thick fluffy consistency, and apricots are minced, scraping down sides
of work bowl occasionally. Add 1/2 cup coconut and process until minced. Transfer mixture to medium
bowl, stir in remaining coconut. Freeze until firm, about 20 minutes.
Position rack in center of oven and preheat to 350 degrees F. Wrap heavy−duty foil around outside of
9−inch springform pan with 2 3/4−inch sides. Spoon coconut mixture into prepared pan. Wrap plastic
wrap around fingertips and press mixture evenly over bottom and 2 inches up sides of pan to form
crust. Bake until light brown, about 15 minutes. Remove from oven; maintain oven temperature.
Filling
1 1/2 pounds cream cheese, room temperature
1/4 teaspoon salt
3/4 cup sour cream
1 tablespoon dark rum
3 large eggs
1 1/2 pint baskets strawberries, hulled, halved
lengthwise, stems intact fresh mint sprigs, optional
Using electric mixer, beat cream cheese, sugar and salt in large bowl until smooth. Add sour cream,
rum, lemon juice and vanilla extract; beat until well blended. Add eggs and beat just until blended.
Transfer to crust.
Bake cheesecake until brown, puffed and firm in center, about 1 hour. Cool cake in pan on rack 10
minutes. Cut around pan sides to loosen crust. Cool. Cover and refrigerate overnight.
To serve, cut around pan sides to loosen cake. Release pan sides. Arrange berry halves and mint leaves
over top of cake. Serve with strawberry sauce.
Strawberry Cheesecake in Macaroon Crust 283

Strawberry Cheesecake in Macaroon Crust 284

Strawberry Margarita Cheesecake
1 1/2 cups pretzel crumbs
1 cup fresh strawberries, hulled
4 large eggs
1/4 cup tequila
1/4 cup Triple Sec
Garnishes: lime slices, fresh strawberries
Combine pretzel crumbs and butter; firmly press on bottom and 1 1/2 inches up sides of a 9−inch
springform pan. Bake at 325 degrees F for 8 to 10 minutes; set crust aside.
Place strawberries in container of an electric blender; process until smooth, stopping once to scrape
down sides. Reserve 1/2 cup purée.
Beat cream cheese at medium speed with an electric mixer until fluffy. Gradually add sugar, beating
well. Add eggs, one at a time, beating after each addition. Stir in 1/2 cup strawberry puree, lime juice,
tequila and Triple Sec. Pour into prepared pan; pour reserved strawberry purée on top in a circle and
gently swirl batter with a knife. Bake at 325 degrees F for 1 hour and 10 minutes (center will be soft).
Remove from oven and run knife around edge of pan to release sides. return to oven; turn oven off and
leave cheesecake in oven 30 minutes.
Remove cheesecake from oven and let cool completely on a wire rack. Remove from pan; cover with
plastic wrap and chill for 8 hours. Do not cover with aluminum foil. Garnish if desired.
Strawberry Margarita Cheesecake 285

Sweet Potato Cheesecake with Pecan−Crumb Crust
Graham Cracker−Pecan Crust
2 cups graham cracker crumbs fine
1/2 cup butter melted
1/4 cup pecans finely chopped
Combine ingredients well and press into a 10−inch springform pan.
Filling
24 ounces cream cheese softened
4 large eggs
3 egg yolks
3 tablespoons flour
1 teaspoon ginger
1 1/2 cups sweet potatoes, mashed
Beat cream cheese, sugar, and eggs until smooth; beat in flour, cinnamon and ginger. Beat cream and
well−mashed sweet potatoes in on medium speed of a hand held mixer just until well−combined. Pour
the filling into the prepared crust.
Bake at 425 degrees F for 15 minutes; reduce heat to 275 degrees F and bake 1 hour more. Turn heat
off and leave in the oven to cool for several hours, or cool on a wire rack.
Serve with sweetened whipped cream or caramel topping.
Sweet Potato Cheesecake with Pecan−Crumb Crust 286

S'Mores Cheesecake
Crust
Filling
3 eggs
1 cup mini chocolate chips
Topping
1/2 cup chocolate chips
1 tablespoon butter
To make the crust: Combine melted butter, graham cracker crumbs and sugar. Press into the bottom
of a 10−inch springform pan. Set aside.
To make the filling: In a large mixing bowl, beat cream cheese, sweetened condensed milk and vanilla
until smooth. Add eggs and beat until combined. Stir in chocolate chips and marshmallows. Pour over
crust. Bake at 325 degrees F for 40 to 45 minutes, until center is almost set.
To make the topping: Remove cheesecake from oven and sprinkle marshmallows over top. Return to
the oven and bake another 4 to 6 minutes, until the marshmallows are puffed. Meanwhile, melt
chocolate chips and butter together. Drizzle over the marshmallows. Let cool to room temperature and
then refrigerate overnight before serving.
S'Mores Cheesecake 287

Tangerine Cheesecake
Crust
1 cup flour, unsifted
1 tablespoon tangerine rind, grated
1/2 cup butter
1 egg yolk
Mix flour, sugar and grated tangerine rind in bowl. Add butter, egg yolk and vanilla extract. Cut in
with pastry blender and then knead with fingers until smooth. Pat 1/3 of dough over bottom of 9−inch
spring−form pan. Bake for 5 minutes or until golden. Cool. Pat remaining dough evenly around sides
to 1/2 inch from top.
Filling
3 tablespoons flour
1 tablespoon tangerine rind, grated
1/4 teaspoon salt
1/4 teaspoon pure vanilla extract
5 eggs
2 egg yolks
1/4 cup tangerine juice
Place cream cheese in large bowl of electric mixer and beat at low speed until smooth and creamy. Mix
together sugar, flour, grated tangerine rind and salt. Gradually beat into cream cheese, continuing to
use low speed. Beat in eggs and egg yolks, one at a time. Blend in tangerine juice. Pour into prepared
pan. Place aluminum foil under pan on oven rack and bake in 400 degree F oven for 8 to 10 minutes
until crust browns lightly.
Reduce heat to 225 degrees F and bake 1 hour and 20 minutes longer. Cool slowly (do not put in cold
place) and then refrigerate.
Tangerine Topping
2/3 cup ground tangerines, seeds
removed before grinding
To grind tangerines, cut into pieces and remove seeds. Put through medium blade of food chopper or
grind in an electric blender. Measure and place in saucepan. Add sugar. Stir over moderate heat until
sugar dissolves. Cook, stirring frequently, until mixture is thick like marmalade, 20 to 30 minutes.
Cool and spoon over top of cheesecake before serving.
Serves 12.
Tangerine Cheesecake 288

Tea Cheesecakes
Makes about 2 dozen
1 1/2 cups graham cracker or chocolate wafer crumbs

3 large eggs
Combine crumbs, sugar and butter; press equal portions onto bottoms of 24 lightly greased* or
paper−lined muffin cups.
In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth.
Add eggs and vanilla extract; mix well. Spoon equal amounts of mixture (about 3 tablespoons) into
each cup. Bake for 20 minutes or until cakes spring back when lightly touched. Cool, then chill.
Garnish as desired. Refrigerate leftovers.
* If greased muffin cups are used, cool baked cheesecakes. Freeze for 15 minutes, remove from pans.
Proceed as above.
Tips: Garnish with fresh fruits, candies, whipped toppings or chocolate curls.
Chocolate Mini Cheesecakes
Add 1 cup semi−sweet chocolate chips, melted, to batter; mix well. Proceed as above. Bake for 20 to 25
minutes.
Makes about 2 dozen mini cheesecakes.
Tea Cheesecakes 289

Texas Cheesecake
Crust
1 1/2 cups flour
3/4 cup (1 1/2 sticks) margarine
2 tablespoons confectioners’ sugar
Combine flour, margarine and confectioners' sugar. Mix with electric mixer until dough forms a ball.
Roll out and press onto bottom of a 13 x 9−inch baking dish; press pecans into dough. Bake at 350
degrees F until golden; cool.
Layer 1
2 cups Cool Whip®
1 cup confectioners' sugar
Whip cream cheese with confectioners' sugar; fold in Cool Whip®. Spread mixture evenly over cooled
crust. Place in refrigerator to set.
Layer 2
1 large box instant vanilla pudding
Mix pudding according to instructions. Pour evenly over first layer. Return to refrigerator to set.
Layer 3
1 large box instant chocolate pudding
Mix pudding according to instructions. Pour evenly over second layer. Return to refrigerator to set.
Layer 4
2 cups Cool Whip®
24 maraschino cherries, with stems
1 Hershey bar, shaved
Spread Cool Whip® evenly over third layer; garnish with pecans and chocolate. Place cherries in rows
about 1 1/2 inches apart with stems up. Keep in refrigerator until ready to serve.
Serves 12.
Texas Cheesecake 290

Three Cities of Spain Cheesecake
Crumb Crust
1 1/2 cups (5 ounces) finely ground graham crackers or
cookies such as chocolate or vanilla wafers or gingersnaps
3/4 teaspoon salt
Stir together all ingredients and press onto bottom and 1 inch up side of a buttered 24−centimeter
springform pan. Fill right away or chill up to 2 hours.
Filling
4 large eggs
Beat cream cheese with an electric mixer until fluffy. Add eggs, 1 at a time, then add vanilla extract
and sugar, beating on low speed until each ingredient is incorporated, scraping down bowl between
additions.
Put springform pan with crust in a shallow baking pan. Pour filling into crust and bake in baking pan
(to catch drips) in middle of oven 45 minutes, or until cake is set 3 inches from edge but center is still
slightly wobbly when pan is gently shaken.
Let stand in baking pan on a rack 5 minutes. Leave oven on.
Topping
Stir together sour cream, sugar and vanilla extract. Drop spoonsful of topping around edge of cake and
spread gently over center, smoothing evenly. Bake cake with topping 10 minutes.
Run a knife around top edge of cake to loosen and cool completely in springform pan on rack. (Cake
will continue to set as it cools.) Chill cake, loosely covered, at least 6 hours. Remove side from pan and
transfer cake to a plate. Bring to room temperature before serving. Cheesecake keeps, covered and
chilled, 3 days.
Three Cities of Spain Cheesecake 291

Tiramisu Cheesecake
1 (8 ounce) container mascarpone cheese
2 eggs
4 tablespoons coffee brandy or espresso or just strong coffee
1 (8 ounce) package French or Italian ladyfingers, crispy type
4 tablespoons butter or margarine, melted semisweet chocolate
Preheat oven to 350 degrees F (175 degrees C). Place a pan of water on the bottom oven rack.
Crush the package of ladyfingers to fine crumbs. Melt the butter or margarine, and add to the crumbs.
Moisten with 2 tablespoons of the coffee brandy or espresso. Press into an 8 or 9 inch springform pan.
In a large bowl, mix cream cheese, mascarpone, and sugar until very smooth. Add 2 tablespoons coffee
brandy or espresso, and mix. Add the eggs and the flour; mix SLOWLY until just smooth. The
consistency of the mascarpone can vary. If the cheesecake batter is too thick, add a little cream. Do not
overmix at this point. Pour batter into crust.
Place pan on middle rack of oven. Bake for 40 to 45 minutes, or until just set. Open oven door, and
turn off the heat. Leave cake to cool in oven for 20 minutes. Remove from oven, and let it finish
cooling. Refrigerate for at least 3 hours, or overnight, before serving. Right before serving, grate some
semisweet chocolate on the top.
Tiramisu Cheesecake 292

Tootsie Roll Cheesecake
1 1/2 cups granulated sugar, divided
6 eggs
Juice of 1 lemon
8 ounces Tootsie Rolls
Combine graham cracker crumbs, 1/4 cup of sugar and the butter; mix well. Lightly butter a 1O−inch
round, 2−inch deep cake pan (do not use spring−form pan as the batter is too thin). Press crumb
mixture evenly into bottom of pan.
Beat cream cheese with remaining 1 1/4 cups sugar until smooth, scraping sides of bowl often. Add
eggs, one at a time, beating well after each addition. Add sour cream, lemon juice and vanilla extract,
beating well until smooth.
Melt Tootsie Rolls in top of a double boiler; stir in cream, then add to cream cheese mixture, mixing
well. Pour over crust. Place cake pan in another large, deep pan; pour water around cake pan to a
depth of about 1 1/2 inches. Bake in a 300 degree F oven for about 2 hours or until center is set and a
wooden pick inserted near the center comes out clean. Cool, then chill several hours or overnight.
To remove from pan, heat outside of pan slightly and cake will drop out. Re−invert onto serving platter.
Makes 16 servings.
Tootsie Roll Cheesecake 293

Tortilla Apple Cheesecake
Serves 2.
2 (9−inch) flour tortillas

1/3 cup finely chopped, peeled apple
Oil for frying
Vanilla ice cream (optional)
Caramel topping (optional)
Let tortillas stand at room temperature while making filling.
Mix sugar and cinnamon and set aside.
Using a fork, mash cream cheese with vanilla extract, stirring until smooth. Stir in apple. Spoon filling
down centers of tortillas, leaving 1 1/2 inches at top and bottom. To enclose filling, fold top and bottom
onto cream cheese; roll up.
Heat oil over medium heat in skillet about 1/2 inch deep. Fry tortillas on both sides until golden. Turn
out onto paper towel and immediately into cinnamon sugar.
Serve plain or with ice cream and topping.
Tortilla Apple Cheesecake 294

Trade Winds Cheesecake
4 large eggs
1 cup light or regular sour cream
2 tablespoons orange−flavored liqueur (such as Grand
Marnier) or 1/2 teaspoon grated orange peel
Crust
Orange Sauce
1 pound (about 1 large) firm−ripe mango
Fresh mint (optional)
In a large mixing bowl, beat cheese and sugar until creamy. Add eggs, 1 at a time, beating well after
each addition. Add sour cream, liqueur and vanilla extract; beat until blended. Pour over crust. Bake
in a 325 degree F oven until center of cake jiggles only slightly when gently shaken, 45 to 50 minutes.
Cool completely on a rack. (If made ahead, cover and chill up until the next day.)
Spoon about 1/3 of the lukewarm Orange Sauce over cheesecake, to within 1 inch of sides. Peel mango.
Cut fleshy cheeks off each side of pit, then cut off remaining fruit. Cut mango into thin slices 4 to 5
inches long. Arrange over cheesecake, overlapping slightly. Spoon remaining sauce over fruit and cake
to within about 1/4 inch of side. Cover; chill until sauce is set, about 30 minutes or up to 8 hours. Run a
knife around inside edges of pan. Remove pan rim. Garnish with mint. With a sharp knife, cut cake
into wedges. Makes about 12 servings.
Crust
Mix 1 1/2 cups finely crushed crisp coconut macaroon cookies with 1/4 cup (1/3 pound) melted butter
or margarine. Press mixture over bottom and about 1 inch up sides of a 9−inch cheesecake pan with
removable rim. Bake in a 325 degrees F oven until lightly browned, about 15 minutes.
Orange Sauce
In a 2− to 3−quart pan, mix 3 tablespoons sugar and 4 teaspoons cornstarch. Stir in 2/3 cup orange
juice and 3 tablespoons orange−flavored liqueur (or orange juice). Stir over high heat until boiling.
Cool to lukewarm.
Trade Winds Cheesecake 295

Tunnel of Fudge Cheesecake
1 1/2 cups Oreo or Hydrox cookie crumbs
(about 22 cookies)
1/2 teaspoon salt
5 eggs
3 ounces semisweet chocolate, melted and cooled
5 (8 ounce) packages cream cheese, softened
1/2 cup semisweet chocolate chips
To make the Cookies 'n' Cream Crust, preheat the oven to 350 degrees F. Lightly grease a 9−inch
springform pie pan.
In a medium bowl, stir together the cookie crumbs and butter. Turn mixture into the prepared pan
with the back of a large spoon, pressing firmly and evenly over the bottom and up the sides of the pan.
Bake for 10 minutes; let cool to room temperature. Raise the heat to 400 degrees F.
In a large bowl, beat the cream cheese and sugar together until smooth and fluffy. Add the eggs, one at
a time, beating after each addition. Beat in the flour, salt, and cream. Place 2 cups of the cheese
mixture in a medium bowl. Stirring constantly, gradually add the melted chocolate, blending until well
combined. Stir in the chocolate chips; set aside. Stir the vanilla into the remaining cheese mixture.
Pour all but 1 1/2 cups light cheese mixture into the prepared crust. Spoon the chocolate−cheese filling
in a 2−inch−wide ring onto the light cheese mixture, 1 1/2 inches from the edge of the pan. Do not get
any in the center of the light mixture. Using the back of a spoon, press the chocolate mixture down into
the light mixture until the top is level. Spoon the reserved light cheese mixture evenly over all and
smooth the top. Place the cheesecake in the center of the middle oven rack.
Position a 13 x 9−inch baking pan filled halfway with hot water on a lower shelf. Bake for 15 minutes.
Reduce the heat to 300 degrees F; bake an additional 50 minutes.
Turn the oven off. Let the cheesecake cool in the oven for 1 hour with the oven door open 1 to 3 inches.
Remove cheesecake from the oven to a rack; let cool completely. Cover and refrigerate overnight.
To serve, run a thin knife around the inside edge of the pan; remove the side of the pan. Use a thin
knife to loosen the crust from the bottom of the pan. With two large metal spatulas, carefully slide the
cheesecake off the pan bottom and onto a serving plate. Spread the whipped cream over the top. Chill
for at least 1 hour before serving.
Tunnel of Fudge Cheesecake 296

Turtle Cheesecake
1 cup sour cream
1/2 pint heavy whipping cream
4 to 6 eggs
1 package almond brickle bits
24 Pecan Sandies cookies
1 cup pecans
Caramel Topping
1/2 cup brown sugar
1/4 cup margarine or butter
1/2 teaspoon maple flavoring
Chocolate
1/2 cup chocolate chips
3 to 4 tablespoons water
Blend the cream cheese, sour cream and whipping cream at room temperature until fluffy. Add sugar;
beat in. Beat in eggs, one at a time, until mixture is like a thick pudding. Add vanilla extract.
Crush Pecan Sandies into fine crumbs. Blend in 1/2 cup melted margarine. Spread evenly into a
spring−form pan (9 to 10−inch). Bake at 350 degrees F for 10 minutes; take a fork and press down
gently. Return for 5 minutes; remove from oven and press down firmly again. Pour in cheesecake
mixture. Return to 350 degree F oven for 20 minutes; reduce heat to 325 degrees F and bake for 1 hour
total (25 minutes). Turn off and leave until just warm. Pour caramel topping over cooled cheesecake.
When set, add a drizzle of chocolate, and trim with pecans. Refrigerate 6 to 8 hours before serving.
Turtle Cheesecake 297

Vanilla Bean Cheesecake with Walnut Crust
1 1/2 cups walnut pieces
2 cups sour cream
2 pounds cream cheese, softened
1 vanilla bean, split lengthwise, seeds scraped
4 large eggs, room temperature
1/4 teaspoon pure almond extract
1/2 cup heavy cream
In a food processor, pulse the walnuts with 1/4 cup of the sugar until finely ground. Add the butter;
pulse until the mixture resembles moist sand. Press the crumbs into the bottom of the pan. Bake for 12
minutes or until browned around the edges.
In a small bowl, mix the sour cream with 1/4 cup of the sugar and 1 teaspoon of the vanilla.
In a standing electric mixer fitted with a paddle or using a handheld electric mixer, beat the cream
cheese at low speed with the remaining 1 1/4 cups of sugar and the vanilla seeds just until combined.
Beat in the eggs, 1 at a time, scraping down the bowl between additions. Add the remaining 2 teaspoons
of vanilla and the almond extracts. Slowly beat in the cream until smooth. Pour the cheesecake batter
into the pan and bake for 75−70 minutes, until lightly golden and slightly jiggly in the center.
Immediately pour the sour cream topping over the cheesecake and smooth the surface. Return the
cheesecake to the oven and bake for 5 minutes longer. Transfer to a rack and let cool to room
temperature. Run a sharp, thin−bladed knife around the cake and remove the ring. Refrigerate the
cake for 3 hours, then cover loosely with plastic wrap and refrigerate overnight before serving.
Vanilla Bean Cheesecake with Walnut Crust 298

Vanilla Vanilla Cheesecake
3 vanilla beans
32 ounces cream cheese, thoroughly softened
1 1/4 cups granulated sugar (ideally, use
Vanilla Sugar; see below)
2 1/2 tablespoons vanilla extract (use Tahitian
vanilla extract, if possible)
Line the bottom of a 9 1/2−inch spring−form pan with foil. Butter the foil and the sides of the pan.
Wrap the bottom of the pan in 2 layers of heavy−duty foil.
Add the softened cream cheese to the vanilla seed pulp in the large bowl. Beat with an electric mixer at
low speed until the cream cheese is creamy and the vanilla is thoroughly distributed. Add the sugar
and beat at medium−low speed until everything is thoroughly creamy, scraping down the sides once or
twice. If you like your cheesecake especially fluffy, you could beat at medium speed for a couple of
minutes at this step, until the mixture just begins to stiffen a little.
Add the eggs, one at a time, beating well at low speed and scraping down the sides after each addition.
Beat in the sour cream and vanilla extract, scraping again and beating well until uniform. Scrape the
batter into the prepared pan. Place the pan in a large roasting pan or jelly roll pan and pour very, very
hot water into the pan around it. (Baking the cheesecake in a water bath helps to keep the edges from
drying out and the top from cracking.)
Bake the cheesecake for about one hour. To check it, tap gently on the top at the center; it should jiggle
considerably, but not seem liquid.
When this stage is reached, turn off the oven, leave the door just slightly ajar, and leave the cheesecake
in the oven for another 45 minutes.
Remove cheesecake from oven, remove it from the water bath, remove the outer layers of foil, and cool
on a wire rack until tepid. Refrigerate at least four hours, preferably overnight. Run a thin knife
around the outside edge of the cheesecake, remove the side of the spring−form pan, and put a layer of
plastic wrap and a cookie sheet on top of the cheesecake. Invert the whole affair, remove the bottom of
the pan, and peel off the foil. Place your serving plate on the bottom of the cheesecake, invert again,
wrap well in plastic wrap and refrigerate. For optimal flavor and texture, remove the cheesecake from
the refrigerator at least one hour before serving.
Vanilla Sugar
Split the vanilla beans lengthwise, and scrape the oily seed pulp into a large mixing bowl. Scrape as
much out as you can, but try to avoid getting a lot of the pod lining, as it is fibrous. (A little bit is
unavoidable and not really a problem.) Put the scraped−out pods back into the little bottles that they
came in, fill bottles with sugar, close them tightly, and set them aside. The next time you make this
cheesecake, sift this sugar (which is now vanilla sugar) and use it as the sugar in the recipe for maximal
vanilla flavor.
Vanilla Vanilla Cheesecake 299

Viennese Cheesecake
Crust
2 generous cups flour
1 cup butter
1 egg
1 tablespoon rum
2 tablespoons sour cream
Work flour, butter, egg, rum, sour cream and sugar to a dough. Let stand for 30 minutes. Roll into two
rectangles 1/8−inch thick. Bake one rectangle on an ungreased baking sheet at 300 degrees F for 10 to
15 minutes, until slightly brown. Cover with Cheese Filling.
Cheese Filling
2 egg yolks
1/4 cup vanilla sugar
1/3 cup raisins
1/4 teaspoon lemon rind
11 2/3 ounces cream cheese,
rubbed through a strainer
1/4 cup sour cream
2 egg whites, stiffly beaten
Cream butter. Add yolks, vanilla sugar, raisins, lemon rind, cheese and sour cream. Fold in egg whites.
Top cheesecake with second rectangle; brush with 1 beaten egg. Bake at 325 degrees F until light
brown on top (about 15 minutes). Cool; cut into rectangles about 3 x 1 1/2 inches. Sprinkle with sugar.
Vanilla Sugar
Cut one vanilla bean and put it with 1 cup of sugar into a jar. Seal tightly and let set about a week
before removing the vanilla bean and using the sugar.
Viennese Cheesecake 300

Wake Up and Smell the Coffee Cheesecake
Crust
1 1/2 cups crushed low−fat graham wafers
1 egg white
Filling
1 1/2 cup low−fat 1% cottage cheese
1 (8 ounce) package light cream cheese
1 egg
2 egg whites
1/2 cup skim milk
2 tablespoons instant coffee granules
1/3 cup low−fat sour cream
3 egg whites, at room temperature
Combine graham crumbs and sugar in a small bowl. Add egg white and mix well. Press onto bottom of
9−inch springform pan that has been sprayed with non−stick spray. Bake just until edges feel firm and
dry, about 8 minutes. Let cool.
Combine first amount sugar, flour, and cornstarch in a small bowl. Set aside.
Process cottage cheese in a blender until smooth. Transfer to a large bowl. Add cream cheese, egg, and
first amount egg whites. Beat with an electric mixer on high speed until smooth, about 3 minutes.
Gradually add flour mixture and beat until well blended. Add vanilla extract and beat again. Mix
coffee granules with skim milk until dissolved. Add to cheese mixture along with sour cream. Beat until
smooth.
In separate bowl, beat second amount egg whites with a mixer at high speed until soft peaks form. Add
second amount sugar, 1 tablespoon at a time, beating at high speed until stiff peaks form. Fold egg
white mixture into cheese mixture.
Pour batter into prepared crust. Rake for 1 hour and 10 minutes, or until almost set. Turn oven off.
Leave cake in oven for 1 hour. Cool completely.
Cover and refrigerate for 8 hours or overnight. Run knife along edges of cake before removing sides of
pan.
Servings: 12
Wake Up and Smell the Coffee Cheesecake 301

Warm Fudge−Filled Cheesecake
1 cup all−purpose flour
1 tablespoon vanilla extract, divided
2/3 cup chopped pistachios
4 large eggs
1 (12 ounce) package semisweet chocolate chips
Sweetened whipped cream (optional)
Chocolate shavings (for garnish)
Beat butter at medium speed with an electric mixer until creamy; add the 1/3 cup sugar, beating well.
Gradually add flour, beating at low speed until blended. Stir in 1 teaspoon vanilla extract and
pistachios. Press onto bottom and 1 1/2 inches up sides of a 9−inch spring−form pan. Bake at 350
degrees F for 12 to 15 minutes or until golden. Cool on a wire rack.
Beat cream cheese at medium speed until light and fluffy; gradually add 1 1/2 cups sugar, beating well.
Add eggs, one at a time, beating until yellow disappears. Stir in remaining 2 teaspoons vanilla extract.
(Do not overmix.)
Pour half of batter into crust; sprinkle with chocolate morsels to within 3/4 inch of edge. Pour in
remaining batter, starting at outer edge and working toward center. Place cheesecake on a baking
sheet. Bake at 350 degrees F for 1 hour or until set. Cool on a wire rack 1 hour. Serve slightly warm
with sweetened whipped cream.
Warm Fudge−Filled Cheesecake 302

Weight Watcher's Cherry Cheesecake
2/3 cup cottage cheese
Artificial sweetener equal to 6 tablespoon sugar
1 tablespoon lemon rind, grated
2 eggs, separated
1/4 cup evaporated skim milk
1/3 cup instant nonfat dry milk
Combine cottage cheese, sweetener, lemon rind, vanilla extract, egg yolks, evaporated milk and dry
milk in a blender and blend for about 1 minute until well mixed. Transfer to a bowl.
In another bowl beat egg whites until they stand in stiff peaks; fold into the cheese mixture. Transfer to
springform pan and bake 40 minutes at 350 degrees F.
Cherry Topping
1 cup sweet cherries; pitted
1/4 cup diet cherry−flavored beverage
Artificial sweetener, to taste
1/4 teaspoon cherry extract
In a covered saucepan, cook cherries in beverage until they are tender and liquid is evaporated.
Sweeten, add cherry extract, spread over baked cheesecake and return to oven 5 minutes more.
Weight Watcher's Cherry Cheesecake 303

White Chocolate Cheesecake
8 ounces Philadelphia Brand® Cream Cheese, softened
2 small boxes Jell−O® White Chocolate Flavor Instant Pudding and Pie Filling
2 cups cold milk, divided
1 (8 ounce) container Cool Whip® Whipped Topping, thawed
1 (6 ounce) prepared graham cracker Crumb Crust
Beat cream cheese and 1/2 cup of the milk in large bowl with wire whisk until smooth. Add remaining
1 1/2 cups milk and pudding mixes. Beat with wire whisk 1 minute. Stir in whipped topping until
smooth and well blended. Spoon into crust. Refrigerate 4 hours or until set. Garnish with white
chocolate curls made with Baker's® Chocolate. Store leftover pie in refrigerator.
Makes 8 servings.
White Chocolate Cheesecake 304

White Chocolate Hazelnut Raspberry Cheesecake
Cheesecake
3 ounces white chocolate*, chopped
3 strips lemon peel, cut into 1/2 inch pieces
1 cup sour cream
2 tablespoons fresh lemon juice
4 large eggs
Raspberry Grand−Marnier Sauce (recipe follows)
White Chocolate/Cream Cheese Frosting (recipe follows)
1 cup medium chopped toasted hazelnuts
Fresh raspberries
Raspberry−Grand Marnier Sauce

16 ounces fresh or frozen raspberries (1 cup juice)
1/3 to 3/4 cup granulated sugar, or to taste
2 tablespoons orange liqueur (such as Grand Marnier)
Hazelnut Crust
25 vanilla wafers (1 cup crushed)
1/2 cup coarsely chopped toasted hazelnuts
2 tablespoons melted unsalted butter
White Chocolate Frosting

2 ounces white chocolate, chopped
1 teaspoon lemon zest
Preheat oven to 350 degrees F. Generously butter a 9−inch springform pan. Cover the outside of the
pan and up the sides about two inches with wide aluminum foil. This will prevent water from seeping
in the pan while baking. Position a baking rack in the center of the oven.
In a food processor, finely chop vanilla wafers. Add sugar and hazelnuts; chop fine. With the machine
running, pour in butter. Press the mixture into the bottom of the prepared pan. Refrigerate until firm.
Place white chocolate in small bowl. Gently warm cream and pour over the chocolate. Let stand,
stirring often, until chocolate is melted. Cool slightly.
Place sugar and lemon peel in a food processor work bowl fitted with a metal blade. Process until the
lemon peel is very fine, about one minute. Add softened cream cheese and process until smooth, about
30 seconds, scraping the sides of the bowl several times. Mix in white chocolate, cream, sour cream,
and lemon juice. Add eggs, one at a time, and process until smooth, another 30 seconds. Pour half of
the mixture over the chilled crust, and drizzle with 1/4 cup of the Raspberry Sauce. Top with
remaining batter. Place the cheesecake in a baking pan about 2 1/2 to 3 inches deep and wide enough so
there is at least an inch of room around the cheesecake. Pour boiling water into the baking pan to
White Chocolate Hazelnut Raspberry Cheesecake 305

about half way up the sides of the spring form pan. Bake in the center of a 350 degree F oven for 45
minutes. Turn oven off and let cheesecake remain in oven, with door closed, for another 60 minutes.
Remove from water bath and cool in the pan, away from drafts. When cool, remove from pan and
refrigerate.
To finish dessert, cut a piece of parchment or wax paper in a six−inch round, using a saucer as a guide,
and place in the center of the cheesecake. Frost the sides and top, around the paper, with White
Chocolate and Cream Cheese Frosting. Press chopped hazelnuts into the frosting. Remove paper and
chill until frosting is firm, about one hour.
Spoon Raspberry Grand−Marnier Sauce into the center and garnish with fresh raspberries.
White Chocolate Frosting: Place whipping cream in a small bowl and gently heat. Add white chocolate
to cream and stir until melted. Cool to room temperature.
With electric mixer beat cream cheese and lemon zest together. Add white chocolate and cream; whip
until smooth. If frosting is too soft, refrigerate until it is thick and creamy.
Raspberry−Grand Marnier Sauce: In a saucepan, heat berries until just warm, and juice is released. If
using fresh berries, add 1/4 cup water. Force the mixture thru a sieve or juicer. Return juice to
saucepan; discard solids. Add sugar to taste. If using fresh berries 1/3 to 1/2 cup sugar should be
adequate. If using pre−sweetened berries, little or no additional sugar may be needed. Cook over
medium high heat until liquid is reduced by half. Remove from heat, add orange liqueur and cool.
NOTE: White confectionery products with cocoa butter as an ingredient are generally referred to as
white chocolate. The term "white chocolate" is a misnomer, however, as chocolate refers to the brown
chocolate liqueur found when processing the cocoa beans. Look for cocoa butter listed as the first
ingredient on the package, as the higher the ratio of cocoa butter in the product, the finer the
confection. If cocoa butter is not listed as an ingredient, the product is a white compound or
confectioner's coating. White chocolate should be handled carefully. it should not be over heated. In
this recipe, the cream should be just barely warm enough to gently melt the chocolate. If the chocolate
gets too warm, it may "seize" and refuse to melt.
White Chocolate Hazelnut Raspberry Cheesecake 306

White Russian Blackberry Cheesecake
Crust
2 tablespoons Kahlúa
2 cups shortbread cookie crumbs
1 cup blackberries
1 to 2 tablespoons granulated sugar
2 to 3 tablespoons Minute tapioca
Filling
3 eggs
1 cup sour cream
1/4 cup Kahlúa
3 tablespoons vodka
Topping
1/2 cup blackberry jelly
1 tablespoon vodka
1 cup whipped topping
3 tablespoons Kahlúa
Heat butter in saucepan over medium heat until light brown, stirring constantly. Remove from heat.
Stir in the 2 tablespoons Kahlúa. Add cookie crumbs; mix well. Press onto bottom and halfway up side
of greased 10−inch springform pan. Spread blackberries over crumbs. Sprinkle with 1 to 2 tablespoons
sugar and tapioca.
Combine cream cheese and the 1 cup sugar in mixer bowl; mix well. Add eggs one at a time, beating
well after each addition. Add sour cream, whipping cream, the 1/4 cup Kahlúa and the 3 tablespoons
vodka; mix well. Pour over blackberries. Place shallow pan half full of hot water on lower rack of oven.
Bake cheesecake for 1 hour to 1 hour and 15 minutes or until center is set.
Chill for several hours to overnight. Remove side of pan. Bring blackberry jelly to a boil in saucepan,
stirring frequently. Stir in the 1 tablespoon vodka. Drizzle by teaspoonsful over side of cheesecake.
Pour remaining jelly mixture over top of cheesecake, spreading to edge. Chill until set. Garnish with
mixture of whipped topping and the 3 tablespoons Kahlúa.
Yield: 16 servings.
White Russian Blackberry Cheesecake 307

Wilderness® Blueberry Cheesecake
Crust
1 1/2 teaspoons flour
1 1/2 teaspoons confectioners’ sugar
Combine crumbs, flour and confectioners' sugar; stir in melted margarine. Press crust mixture firmly
on bottom and sides of an ungreased 9−inch square baking dish.
Filling
2 eggs, beaten
Cream softened cream cheese and beat in sugar until smooth. Add vanilla extract and beaten eggs.
Spread filling over crust and bake at 350 degrees For 15 to 20 minutes, until set.
Topping
1 pint sour cream
1 (21 ounce) can Wilderness®
Blueberry Fruit Filling
Blend sour cream, sugar and vanilla extract. Remove cake from oven and spoon mixture over cake
immediately. Return cake to oven for 15 minutes more. Cool cake; spread fruit filling over sour cream
topping. Cover and refrigerate before serving.
Variation
Substitute Cherry or any other Wilderness® Fruit Filling.
Wilderness® Blueberry Cheesecake 308

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Ultimate Cheesecakes

VJJE Publishing Co.

7−Up Lemon Cheesecake with Strawberry Glaze .........................................................................................2

Almond and Raspberry Cheesecake ...............................................................................................................3

Almond Joy Cheesecake ...................................................................................................................................4

Almond Roca Cheesecake ................................................................................................................................5

Aloha Banana Cheesecake ...............................................................................................................................6

Amaretto Cheesecake .......................................................................................................................................8

Amaretto Cheesecake with Raspberry Sauce.................................................................................................9

Amaretto Macaroon Cheesecake ...................................................................................................................10

Amaretto Peach Cheesecake ..........................................................................................................................11

Amaretto−Irish Cream Cheesecake ..............................................................................................................12

Anne's Pumpkin Walnut Cheesecake ...........................................................................................................13

Apple Normandy Cheesecake ........................................................................................................................14

Apple Pie Cheesecake in a Ginger Crust ......................................................................................................15

Applesauce Cheesecake ..................................................................................................................................16

Apricot Cheesecake .........................................................................................................................................17

Avocado Cheesecake .......................................................................................................................................19

Bailey's Irish Cream Cheesecake ..................................................................................................................20

Baklava Cheesecake ........................................................................................................................................21

Banana Cream Cheesecake ............................................................................................................................23

Banana Nut Cheesecake .................................................................................................................................24

Banana Pudding Cheesecake .........................................................................................................................25

Banana−Peanut Cheesecake ..........................................................................................................................27

Bananas Foster Cheesecake ...........................................................................................................................28

Black Bottom Raspberry Cheesecake ...........................................................................................................29

Black Forest Cheesecake ................................................................................................................................30

Black Forest Chocolate Cheesecake ..............................................................................................................31

Blender Avocado Cheesecake ........................................................................................................................32

Blender Cheesecake ........................................................................................................................................33

Blood Orange Cheesecake ..............................................................................................................................34

Blue Cheesecake ..............................................................................................................................................36

Blue Hawaiian Cheesecake.............................................................................................................................37

Blueberries and Cream Cheesecake ..............................................................................................................38

Boston Cream Cheesecake .............................................................................................................................39

Brandied Peach Cheesecake...........................................................................................................................40

Brandied Pumpkin Cheesecake .....................................................................................................................41

Brown Sugar Cheesecake with Bourbon Butterscotch Sauce.....................................................................42

Brownie Bottom Cheesecake ..........................................................................................................................44

Brownie Cheesecake .......................................................................................................................................45

Brownie Peanut Butter Cheesecake ..............................................................................................................46

Butter Pecan Cheesecake ...............................................................................................................................48

Butter Tart Cheesecake ..................................................................................................................................49

Butterfinger Cheesecake ................................................................................................................................50

Buttermilk Cheesecake ...................................................................................................................................51

Butterscotch Almond Cheesecake .................................................................................................................52

Butterscotch Orange Cheesecake ..................................................................................................................55

Cafe Mexicana Cheesecake ............................................................................................................................56

Cake Mix Cheesecake .....................................................................................................................................57

Calorie Counter's Cheesecake .......................................................................................................................58

Candied Orange and White Chocolate Cheesecake ....................................................................................59

Candy Cane Cheesecake.................................................................................................................................61

Cappuccino Cheesecake .................................................................................................................................62

Cappuccino−Kissed Cheesecake ....................................................................................................................63

Caramel Apple Cheesecake ............................................................................................................................64