3 Cheesecake Recipes

I love to eat cheesecake and so I thought I would share a few recipes with you. I hope you like them! :)

3-step Cheesecake

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

½ cup sugar

½ tsp. vanilla

2 eggs

1 graham cracker pie crust (6 oz.)

Heat oven to 325°F.

1.     Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended.

2.     Pour into crust.

3.     Bake 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Garnish as desired. Store leftover cheesecake in refrigerator.

Chocolate & Peanut Butter Fudge Cheesecake

1 ½ cups vanilla wafer crumbs, (about 45 wafers, crushed)

½ cup powdered sugar

¼ cup cocoa

1/3 cup butter or margarine, melted

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

¾ cup granulated sugar

3 eggs

1/3 cup sour cream

3 tbsp. all-purpose flour

1 tsp. vanilla extract

¼ tsp. salt

1 cup dark chocolate chips or semi-sweet chocolate chips, melted

1 cup peanut butter chips, melted

Hershey’s Fudge Topping (optional)

Whipped cream (optional)

1.     Heat oven to350°F. Combine vanilla wafer crumbs, powdered sugar, cocoa and melted butter in medium bowl. Press onto bottom and 1 inch up side of 9-inch springform pan. Bake 8 minutes; cool.

2.     Beat cream cheese and granulated sugar in large bowl until smooth. Add eggs, sour cream, flour, vanilla and salt; beat until well blended.

3.     Place half of batter in separate bowl. Stir melted chocolate into one bowl of cream cheese mixture and melted peanut butter chips into the other. Spread chocolate mixture in prepared crust. Gently spread peanut butter mixture over chocolate mixture. Do not stir.

4.     Bake 50 to 55 minutes or until center is almost set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Cover; refrigerate.

5.     To serve, drizzle each slice with fudge topping and top with whipped cream, if desired. Cover; refrigerate leftover cheesecake.

Blueberry No-Bake Cheesecake

2 cups graham cracker crumbs

6 tbsp. margarine, melted

1 cup sugar, divided

4 pkg. (8 oz. each) Philadelphia Neufchatel Cheese, 1/3 less fat than cream cheese, softened

½ cup blueberry preserves

Grated zest from 1 lemon

1 pkg. (16 oz.) frozen strawberries, thawed, drained

1 tub (8 oz.) Cool Whip Lite Whipped Topping, thawed

1.     Mix crumbs, margarine and ¼ cup of sugar; press firmly onto bottom of 13x9-inch pan. Refrigerate while preparing filling.

2.     Beat Neufchatel cheese and remaining ¾ cup sugar in large bowl with electric mixer on medium speed until well blended. Add preserves and lemon zest, mix until blended. Stir in blueberries. Gently stir in whipped topping. Spoon over crust; cover.

3.     Refrigerate 4 hours or until firm. Garnish as desired. Store leftovers in refrigerator.

How to make it with fresh blueberries:

Place 2 cups blueberries in small bowl with 2 tbsp. sugar; mash with fork. Add to Neufchatel cheese mixture; continue as directed.

4 More Chocolate Chip Recipes

Chocolate Chip Sour Cream Cake

½ cup butter or margarine, softened

1 cup sugar

2 eggs

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 (8 oz.) carton sour cream

1 teaspoon vanilla extract

1 (6oz.) pkg. semisweet chocolate morsels

1 cup chopped pecans

¼ cup firmly packed brown sugar

         

          Cream butter; gradually add 1 cup sugar, beating at medium speed until light and fluffy. Add eggs, beating well.

          Combine flour, baking  powder, and soda; stir one-third of dry ingredients into creamed mixture. Stir in half of sour cream. Repeat procedure, ending with flour mixture. Stir in vanilla.

          Combine chocolate morsels, pecans, and brown sugar; set aside. Spoon half of batter into a greased and floured, 10-inch tube pan. Sprinkle half of chocolate mixture. Spoon in remaining batter; top with remaining chocolate mixture. Bake at 350° for 50 minutes or until wooden pick comes out clean. Remove from pan; cool completely.

Giant Chocolate Chip Cookies

1 cup butter or margarine, softened

1 cup firmly packed brown sugar

½ cup sugar

2 eggs

2 ¼ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon vanilla extract

1 ½ cups semisweet chocolate morsels

¾ cup chopped pecans

          Cream butter; gradually add sugar, beating at low speed of an electric mixer until light and fluffy. Add eggs, and beat until well blended.

          Combine flour, soda, and salt. Add to creamed mixture, stirring well. Stir in vanilla, chocolate morsels, and pecans.

          Divide mixture into thirds. Spoon each third onto an ungreased cookie sheet, spreading into and 8½-inch circle. Bake at 375° for 12 to 14 minutes or until lightly browned. Gently remove cookies to wire racks to cool completely.

Chocolate Chip Brownies

¼ cup butter or margarine, softened

¾ cup sugar

¼ cup light corn syrup

2 eggs, beaten

1 teaspoon vanilla extract

2 (1 oz.) squares unsweetened chocolate, melted

1 cup all-purpose flour

½ teaspoon baking powder

½ teaspoon salt

½ cup semisweet chocolate morsels

½ cup chopped walnuts

          Cream butter; gradually add sugar, beating well at low speed of an electric mixer. Add corn syrup, eggs, and vanilla; beat well. Stir in melted chocolate.

          Combine flour, baking powder, and salt; stir into creamed mixture. Stir in chocolate morsels and walnuts.

          Spread mixture into a lightly greased 9-inch square baking pan. Bake at 350° for 25 to 30 minutes. Cool and cut in 1½-inch squares.

Nutty Chocolate Chip Pie

¼ cup plus 2 tablespoons butter or margarine, softened

1 cup sugar

1 teaspoon vanilla extract

2 eggs

½ cup all-purpose flour

1 (6 oz.) pkg. semisweet chocolate morsels

¾ cup chopped pecans

½ cup flaked coconut

1 unbaked 9-inch pastry shell

          Cream butter, sugar, and vanilla in a medium mixing bowl, beating at low speed of an electric mixer. Add eggs, and beat well. Stir in flour. Gradually stir in chocolate morsels, pecans, and coconut. Pour into pastry shell. Bake at 350° for 35 to 40 minutes.

Happy S' mores Day!!!

Happy S’mores Day! Here are some s’mores recipes for you.

Classic S’mores

4 Marshmallows, toasted
1 milk chocolate candy bar (1.55 oz.), quartered
4 Graham Crackers, broken in half (8 squares)

Place one toasted marshmallow and one chocolate piece between two graham cracker squares to make each s’more.

You can also make your s’mores indoors by using your microwave. Top each of 4 graham cracker squares with a marshmallow and one piece of chocolate candy. Place on a microwave safe plate. Microwave on high for 15 to 20 seconds or until marshmallows puff. Top each with a second graham cracker square; press together gently to secure. Makes four servings.


Peanut Butter Surprise S’mores

½ 18 oz. pkg. refrigerated sugar cookie dough
½ cup graham cracker crumbs
¼ cup peanut butter
4 thin slices peach or plum
2 or 3 (1.5 oz. bars) dark chocolate, milk chocolate, or white chocolate
1 10- to 12-oz. pkg. marshmallows

Preheat oven to 350°. In a medium bowl break up cookie dough. Gently knead in graham cracker crumbs until evenly combined. Divided dough into 8 balls; place 2 inches apart on large ungreased baking sheet. With fingers, pat balls to ¼ inch thickness. Bake for 10 to 12 minutes or until cookies are lightly browned. Cool on a wire rack for 10 minutes.

On half of the cookies spread flat side with 1 tablespoon peanut butter. Place fruit on peanut butter; top with a piece of chocolate.

Place marshmallows on one end of a long skewer; hold over campfire flame for 30 to 60 seconds, turning frequently until toasted. Place 2 to 3 toasted marshmallows on chocolate; top with remaining cookies. Makes four servings.


I have already posted this recipe before but thought I’d repost it since it has to do with s’mores.


S’mores Pudding

INGREDIENTS: ITEMS NEEDED:

2 Boxes of Instant Chocolate pudding 2 large bowls

1 bag of Mini Marshmallows Hand mixer

1 box of Honey Teddy Grahams Spoon

Milk

PREP TIME: 10 to 15 minutes

Step 1: Mix instant chocolate pudding according to directions on box.
Step 2: Place a layer of Teddy Grahams and marshmallows on the bottom of a large bowl.
Pour some of the chocolate pudding over this layer. Repeat (can make however
many layers you desire). Top with a layer of Teddy Grahams and marshmallows.

*Variation for parents or teachers: Make up the pudding ahead of time, give each child a small bowl, a handful of Teddy Grahams and mini marshmallows and let them make their own individual s’mores pudding treat.

Any uneaten pudding can be stored three to five days in the fridge.

Peanut Butter Pie, Banana Split Pie, Dirt Cake, and Strawberry Margarita Pie

Peanut Butter Pie

8 oz. cream cheese                         9 oz. cool whip

1 cup powdered sugar                     1 chocolate cookie crumb

½ cup peanut butter                        prepared pie crust

½ cup milk

         

          Whip cream cheese until creamy. Beat in sugar, peanut butter and milk. Slowly fold in cool whip. Mix well, pour into pie shell. Refrigerate 3 hours or until set.

Banana Split Pie

30 large marshmallows            1 cup milk

8 oz. carton cool whip             2 cup crushed pineapple, drained

2-4 bananas, peeled                12 maraschino cherries, cut up

walnuts                                    2 graham cracker crusts

chocolate syrup

          Melt marshmallows in milk on top of double boiler; cool. Add cool whip, pineapple, bananas and cherries. Pour into graham cracker crusts. Sprinkle with walnuts on top and drizzle with chocolate syrup. Refrigerate.

Dirt Cake

15 oz. pkg. Oreo cookies                          3 cups milk

2 (3 oz.) pkg. instant vanilla pudding         8 oz. cream cheese

½ cup powdered sugar                              8oz. carton cool whip

          Crush Oreo cookies, divide into 2 equal parts. Mix pudding and milk together, set aside. In a small bowl, blend cream cheese and powdered sugar together then mix into the pudding. Beat until smooth. Fold in cool whip. Put ½ crushed cookies into buttered 9 x 13” pan. Pour cream filling over crumbs. Top with remaining dirt crumbs. Refrigerate 3 hours or until set.

Strawberry Margarita Pie

1 (8 oz.) pkg. frozen sweetened     
whole strawberries, thawed  

 ½ tsp. freshly grated orange peel
 4 oz. frozen whipped topping, thawed

1 (8oz.) pkg. cream cheese, cubed  
1 (10 inch) graham cracker crumb pie crust,

 chilled
1½ tbsp. lime juice                              
 2 tsp. tequila

          In blender or food processor, combine strawberries, cream cheese, lime juice, tequila, and orange peel. Blend or process until combined. Pour mixture into medium bowl; fold in whipped cream. Gently pour into pie crust. Freeze until firm. Let stand at room temperature 5 minutes before serving.