German Chocolate Cheesecake Squares

  

Ingredients 

1 package active dry yeast

 1/2 cup warm water

 2 1/2 cups all purpose flour

 1/4 cup sugar

 1/2 teaspoon salt

 1 egg

 1/2 cup margarine, softened

 2 (8-oz) cream cheese softened 

 1 (3-oz) package cream cheese, softened

 1 cup sugar

 1/3 cup cocoa

 3 eggs

 2 teaspoons vanilla

 Coconut-Pecan Topping

 1/2 cup sugar

 1 egg

 1/2 cup evaporated milk

 1/4 cup margarine 

 2/3 cup flaked coconut

 1/2 cup chopped pecans 

 1 teaspoon vanilla        

  

  

         

                             

Directions  

 1. In large mixing bowl, dissolve yeast in warm water. Add 1 cup flour, 

1/4 cup sugar, salt, egg and margarine, stirring vigorously until smooth. 

Add enough remaining flour to make dough easy to handle.

 2. Turn onto lightly floured surface; knead until smooth and elastic, 

3 to 5 minutes. Cover; let rest 20 minutes. 

 3. Preheat oven to 350 degrees. Grease jelly roll pan. Press dough in

 bottom and up sides of pan.

 4. Beat cream cheese well. Gradually beat in sugar and cocoa until fluffy.

 Beat in 3 eggs (one at a time) and vanilla. Pour into crust.

 5. Bake until crust is golden brown and center is set, about 20-30 minutes.

 Cool. Spread with coconut-pecan topping. Refrigerate at least 1 hour or until 

chilled and firm. Cut into 2-inch squares. Keep refrigerated.

 Coconut-Pecan Topping

 1. Heat sugar, egg, milk, and margarine in saucepan over medium-low heat, 

stirring constantly until thick. Remove from heat; stir in remaining ingredients, cool.

Brownie Cheesecake Bars

Brownie Cheesecake Bars   

  

      Ingredients

 1 1/2 cup All-purpose flour

 1 1/2 cup Sugar

 2/3 cup Butter or margarine, melted

 2/3 cup Cocoa 

 3 Eggs; divided

 1/2 cup Milk

 3 tsp Vanilla extract, divided

 1/2 tsp Baking powder 

 1 cup Chopped nuts (optional)

 2 Tbs Butter

 8 oz Cream cheese soften

 1 Tbs Cornstarch

 1 can Sweetened condensed milk                 

                                 

 Directions

 1. Heat oven to 350 degrees. Grease 13 x 9-inch baking pan.

 2. In mixer bowl. beat flour, sugar, melted butter, cocoa, 

2 eggs, milk, 2 tsp. vanilla and baking powder until well blended. 

Stir in nuts. Spread into pan.

 3. In mixer bowl, beat cream cheese, 2 Tbs butter and cornstarch

 until fluffy. Gradually add sweetened condensed milk, then remaining 

1 egg and 1 tsp. vanilla, beating until smooth. Pour over brownie batter.

 4. Bake 35 to 45 minutes or until top is lightly browned. Cool in 

refrigerator. Cut into bars. Store covered in refrigerator. 

Cream Cheese Cupcakes

Cream Cheese Cupcakes 

  

  

      Ingredients

 1 package chocolate cake mix

 1 package cream cheese (softened)

 1/2 cup white sugar 

 1 Large egg 

 1 cup mini chocolate chips           

                                 

 Directions

 1. Line cupcake pan with cupcake papers. 

 2. Preheat oven to 350F.

 3. In a mixing bowl mix together sugar and cream cheese 

until smooth. Beat in egg and mix well. Fold in the chocolate chips.

 4. In a separate bowl prepare chocolate cake mix according to 

package instructions and set aside.

 5. Fill cupcake papers 1/2 full of chocolate cake batter. Then add 

1 full teaspoon of cream cheese mixture to center. Top with 

chocolate cake batter. Cups should be 3/4 full.

 6. Bake for 20-30 minutes or until tops spring back when lightly 

touched in center. Cool for 1-2 minutes before removing cupcakes 

from pan. 

Lemon Cream Cheese Pound Cake

 Lemon Cream Cheese Pound Cake  

  

            

      Ingredients

 1/2 cup vegetable shortening

 1/2 cup butter, softened

 8 ounces cream cheese, softened

 3 cups sugar

 6 eggs, room temperature

 4 teaspoons lemon juice

 2 cups all-purpose flour

 1 cup self-rising flour                  

 Directions

 1. In a mixing bowl, cream together shortening, butter and 

cream cheese. Add sugar and beat until fluffy. Add eggs one 

at a time, beating well after each addition. Add lemon juice 

and combine.

 2. In a separate bowl, sift together flours. Slowly spoon small 

amounts of flour into batter with beater at low speed. When all 

flour is incorporated, beat at medium speed for 3-5 minutes. 

Pour into a greased and floured tube pan. 

 3. Place in a cold oven. Turn oven to 325F. Bake 1 hour 45 minutes. 

Maple Pecan Cheesecake

Maple Pecan Cheesecake    

  

            

       Ingredients

 Crust:

 2 cups Finely ground gingersnaps

 3/4 Stick, (6 tablespoons) unsalted butter, melted

 Filling: 

2 lb Cream cheese, softened

 1 cup Firmly packed dark brown sugar

 1/2 cup Maple syrup

 3 large Eggs, separated

 1/2 cup Sour cream

 1/2 tsp Salt

 1 tsp Vanilla

 3/4 tsp Maple extract

 1 cup Pecans, toasted lightly and chopped fine        

 Directions

Crust:

 1. In a bowl stir together the gingersnap crumbs and the butter 

until the mixture is combined well and press the mixture onto the 

bottom and halfway up the side of a 9-inch springform pan. 

 Filling: 

 1. In a large bowl with an electric mixer cream together the 

cream cheese and the brown sugar until the mixture is light and 

fluffy and beat in the maple syrup. 

2. Add the egg yolks, 1 at a time, beating well after each addition, 

and beat in the sour cream, the salt, the vanilla, the maple extract, 

and the pecans. 

3. In a bowl with the electric mixer, beaters cleaned, beat the egg 

whites with a pinch of salt until they just hold stiff peaks, whisk about 

one fourth of them onto the cream cheese mixture, and fold in the 

remaining whites gently but thoroughly.

 4. Pour the filling into the prepared crust and bake the cheesecake 

in the middle of a preheated 350°F. oven for 1 hour. Turn off the oven, 

let the cheesecake cool completely in the oven with the door ajar, and 

chill it, covered, overnight.

Cheesecake Brownies

Cheesecake Brownies   

          

       

  

 Ingredients

 18 1/4 oz Box German chocolate cake mix

 1 Egg; beaten

 1/2 cup Butter, melted

 1 cup walnuts; chopped 

 TOPPING: 

 8 oz Cream cheese; soften

 1 cup Sugar

 2 Eggs; beaten

                                   1 teaspoon Vanilla extract                                     

 Directions

  

 1. In a large mixing bowl, combine cake mix, egg, butter 

and nuts; mix well. 

 2. Press into a greased 13x9 baking pan; set aside. 

 3. Combine topping ingredients in another mixing bowl and 

beat until smooth. 

 4. Carefully spread over batter.

 5. Bake at 350 Deg. for 30 to 40 minutes or until golden brown.

 Cool on a wire rack.

 6. Store in the refrigerator.   

Maple Pumpkin Cheesecake

Maple Pumpkin Cheesecake         

       

  

 Ingredients

 1/4 cup butter, melted

 1 1/4 cups graham cracker crumbs

 1/4 cup sugar

 3 8 oz. pkgs. cream cheese, softened

 1 14 oz. can sweetened condensed milk 

 1 16 oz. can pumpkin 

 3 eggs

 1 8 oz. bottle pure maple syrup, divided

 1 1/2 tsp. ground cinnamon

 1 tsp. ground nutmeg

 1/2 tsp. salt

                                       1/2 cup chopped pecans                                      

 Directions

  

1. Preheat oven to 300 degrees. 

 2. Combine butter, crumbs and sugar; press 

firmly on bottom of 9-inch springform pan.

 3. In large mixing bowl, beat cheese until fluffy. 

Gradually beat in condensed milk until smooth. 

Add pumpkin, eggs, 1/4 cup maple syrup, cinnamon, 

nutmeg and salt; mix well.

 4. Pour into prepared pan. Bake 1 hour 15 minutes 

or until cake springs back when lightly touched. Cool.

 5. Bake for 10 minutes, then reduce the heat to 350°F 

and bake for an additional 45 minutes or until browned 

and bubbly. Serve warm.

 Maple Pecan Glaze:

 1. In saucepan, combine remaining 3/4 cup maple syrup 

and 1 cup (1/2 pint) whipping cream; bring to boil. 

Boil rapidly 15-20 minutes; stir occasionally. Add 1/2 cup 

chopped pecans. Pour this over the cheesecake and spread evenly.

Chocolate Chip Cheesecake Bars

    Chocolate Chip Cheesecake Bars    

       

  

 Ingredients

 1 tube refrigerated chocolate chip cookie dough

 1 (8-ounce) package cream cheese, softened

 1 egg

                              1/2 cup sugar                              

 Directions

  

 1. Preheat oven to 375 degrees. 

 2. Cut cookie dough in half; press one

 half into the bottom of a greased 8-inch baking dish. 

 3. In a mixing bowl combine cream cheese, 

egg and sugar. Mix until smooth.

 4. Spread mixture over cookie dough. 

Sprinkle with the remaining cookie dough.

 5. Bake for 30 to 40 minutes.

White Chocolate Cranberry Cheesecake

White Chocolate Cranberry Cheesecake      

  

 Ingredients

 1 (16-oz) can whole berry cranberry sauce 

 2 cups graham cracker crumbs 

 1/4 cup sugar

 6 tablespoons butter, melted

 3 (8-oz) packages cream cheese, softened

 1 cup sugar

 3 large eggs

                                   1 (4-oz) bar white chocolate, melted and cooled slightly                          

 Directions

  

 1. Preheat oven to 350 degrees.

 2. In a small saucepan over medium-low heat, cook cranberry 

sauce for 35 minutes, stirring frequently, or until reduced to 1 cup. 

Cover and chill for 2 hours. 

 3. In a medium mixing bowl, combine cracker crumbs, 

1/4 cup of sugar and melted butter. Press firmly on bottom 

and 1 inch up sides of a 9-inch spring form pan. 

Bake 7-8 minutes. 

 4. In a large mixing bowl, combine cream cheese and 1 cup sugar. 

Beat with an electric mixer until fluffy. Beat in eggs, one at a time, 

beating well after each addition. Stir in melted chocolate.

 5. Spoon one half of batter into prepared pan. Spread cooked 

cranberry sauce over batter. Top with remaining batter. 

Bake for 45 minutes. Let cool completely on wire rack. 

Chill 8 hours before serving.

Mini Cherry Cheesecakes

Mini Cherry Cheesecakes    

 Ingredients

 3 (8 oz.) pkgs. cream cheese

 1 tsp. vanilla

 2/3 cup sugar

 3 eggs

 Vanilla wafers

 Cherry pie filling      

 Directions  

1. Mix first four ingredients together well. 

Crush vanilla wafers and place in bottom 

of a muffin pan. Put cheesecake mixture in tins. 

Bake at 325 degrees for 12-15 minutes. 

Top with cherry pie filling. Chill and serve.

Blueberry Cheese Cake

Blueberry Cheese Cake  

 Ingredients

  

 1 graham cracker crumb crust

 1 can sweetened condensed milk

 1 (8 oz.) pkg. cream cheese, softened

 1 tsp. vanilla

 ¼ Cup lemon juice

 1 can of blueberry pie filling    

 Directions  

1. Place the soft cream cheese in a large mixing bowl. 

Beat on low until light and fluffy.

 2. Add the condensed milk and beat on low until mixed well. 

Add the vanilla and stir until incorporated. 

 3. Add the lemon juice and mix well until all 

the ingredients are mixed together.

 4. Fold cream mixture into the pie crust. Cover and place in the refrigerator 

until firm 3 to 4 hours. Remove and spread the pie filling evenly on top. 

Garnish with whip topping and serve.

Apple-Cheddar Cheesecake

Apple-Cheddar Cheesecake  



Ingredients:


 8 Thin vanilla wafer cookies
 3 Apples peeled and seeded, thinly sliced
 1/4 tsp Apple-pie spice
 1/2 cup Low-fat Vanilla yogurt
 2 package Light cream cheese 8-oz
 3 Eggs
 6-8 Tbs Extra-sharp Shredded Cheddar Cheese
 3 Tbs Sugar




 1. Arrange the cookies in the bottom of a
nonstick 9-inch cake pan in a single layer, edges touching.

 2. Arrange the apples on top, and sprinkle with pie spice.

 3. Combine remaining ingredients in a blender, .
cover, and blend smooth. Spoon over apples.

 4. Bake in a 350 oven for 45 minutes, until set.
Serve warm or chilled straight from the pan.

 Makes 8-10 servings.

Coconut Chocolate Cheesecake

Coconut Chocolate Cheesecake   

Ingredients: 

 1 cup Graham Cracker Crumbs

 3 Tbs Sugar

 3 Tbs Margarine, Melted

 2 oz Unsweetened Baking Chocolate

 2 Tbs Margarine

 16 oz Cream Cheese, Softened

 1 1/4 cup Sugar

 1/4 tsp Salt

 5 Large Eggs

 1 1/3 cup Flaked Coconut

 1 cup Sour Cream

 2 Tbs Sugar

 2 Tbs Brandy    

Directions 

 1. Combine crumbs, sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F. for 10 minutes.

 2. Melt chocolate and margarine over low heat; stirring until smooth. Combine cream cheese, sugar and salt; mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition.

 3. Blend in chocolate mixture and coconut; pour over crust. Bake at 350 degrees F., 55 to 60 minutes or until set. 

 4. Combine sour cream, sugar and brandy; spread over cheesecake. Bake at 300 degrees F., 5 minutes.

 5. Loosen cake from rim of pan; cool before removing rim of pan. Chill before serving.