adapted from Betty Crocker. served for Easter. we LOVED this dessert. it was pretty dang good, let me tell you! I added in some lemon zest to some whipping cream and decorated the top, and it was delicious! we had just a piece leftover, and it was gone the next day.
Crust
1 box yellow cake mix
1/2 cup butter, softened
1 Tablespoon lemon zest
Filling
16 ounces cream cheese, softened
3/4 sugar
1 small box lemon pudding, prepared as directed on box
1/2 cup sour cream
3 eggs
2 cups whipped topping
Heat oven to 350F. Spray bottom and side of 10-inch springform pan with Pam. Wrap foil around outside of pan to catch drips. Reserve 1/4 cup of the cake mix; set aside. In large bowl, beat remaining cake mix, butter and lemon zest with electric mixer on low speed until crumbly. Press in bottom and 1-1/2 inches up side of pan.
In same large bowl, beat reserved cake mix, the cream cheese, sugar, pudding and sour cream on medium speed until smooth and creamy. Beat in eggs, one at a time, until mixed. Pour over crust.
Bake 1 hour 20 minutes to 1 hour 35 minutes or until edges are set but center of cheesecake jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes longer.
Remove cheesecake from oven; place on cooling rack. Without releasing side of pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Cover loosely; refrigerate 4 hours or overnight. Remove side of pan before serving. Pipe or spoon whipped topping around edge of cheesecake. Store in refrigerator.
Showing posts with label cheesecake. Show all posts
Showing posts with label cheesecake. Show all posts
Thursday, April 8, 2010
Chocolate Mint Cheesecake
adapted from the Betty Crocker website
Crust
30 Oreo cookies, crushed (about 2 cups)
3 Tablespoons butter, melted
Filling
24 ounces cream cheese, softened
1 cup sugar
4 eggs
1 teaspoon mint (NOT peppermint) extract
6-10 drops green food coloring
Garnish
sweetened whipped cream
Heat oven to 300F. Wrap foil around the bottom and sides of an ungreased 9-inch springform pan. Mix crust ingredients with fork until crumbly. Press in bottom and one inch up side of pan. Cool 30 minutes.
In a large bowl, beat cream cheese and sugar with electric mixer on medium speed, scraping bowl frequently, until smooth and creamy. Add eggs, one at a time, beating until smooth after each addition. Stir in extract and food coloring. Pour filling evenly over crust.
Bake 1 hour 10 minutes to 1 hour 20 minutes or until set 2 inches from edge of pan. Remove from oven; run knife around side of cheesecake to loosen. Return to oven; turn oven off and open door slightly. Cool cheesecake in oven 1 hour. Remove from oven to cooling rack; cool at room temperature 1 hour. Refrigerate 3 hours.
To serve, remove side of pan. Spoon whipped cream into decorating bag with large star tip; pipe cream around top edge of cheesecake.
Crust
30 Oreo cookies, crushed (about 2 cups)
3 Tablespoons butter, melted
Filling
24 ounces cream cheese, softened
1 cup sugar
4 eggs
1 teaspoon mint (NOT peppermint) extract
6-10 drops green food coloring
Garnish
sweetened whipped cream
Heat oven to 300F. Wrap foil around the bottom and sides of an ungreased 9-inch springform pan. Mix crust ingredients with fork until crumbly. Press in bottom and one inch up side of pan. Cool 30 minutes.
In a large bowl, beat cream cheese and sugar with electric mixer on medium speed, scraping bowl frequently, until smooth and creamy. Add eggs, one at a time, beating until smooth after each addition. Stir in extract and food coloring. Pour filling evenly over crust.
Bake 1 hour 10 minutes to 1 hour 20 minutes or until set 2 inches from edge of pan. Remove from oven; run knife around side of cheesecake to loosen. Return to oven; turn oven off and open door slightly. Cool cheesecake in oven 1 hour. Remove from oven to cooling rack; cool at room temperature 1 hour. Refrigerate 3 hours.
To serve, remove side of pan. Spoon whipped cream into decorating bag with large star tip; pipe cream around top edge of cheesecake.
Wednesday, December 16, 2009
Cheesecake Layered Chocolate Cake
from www.Picky-Palate.com
1 box devils food cake mix
½ Cup oil
½ Cup water
8 oz sour cream
1 box chocolate instant pudding mix (4 serving size)
4 eggs
1 bag chocolate chips
1 Sara Lee Frozen New York Style Cheesecake (30 oz)
24 oz softened cream cheese
1 stick softened butter
½ can of vanilla frosting
16 oz powdered sugar
3 chocolate wafer cookies (the long cylindrical ones)
½ Cup chocolate chips
1. Preheat oven to 350 degrees F. In a stand or electric mixer, mix cake mix, oil, water, sour cream, pudding mix, eggs and chocolate chips for 1½ minutes. Pour into 2 greased 9 inch cake pans. Bake for 25-28 minutes or until cooked through. Remove, cool and refrigerate for a few hours.
2. Slice cheesecake into ½ inch cubes once it’s thawed; set aside. Place cream cheese, butter and pre-made frosting into a stand or electric mixer. Beat until well combined. Slowly add powdered sugar until nice consistency. Refrigerate frosting for ½ hour to firm it up slightly.
3. Once cake has been chilled, remove from pans and slice each cake in half horizontally to make 4 layers. Spread layers with ½ Cup frosting then sprinkle with 1/3 of the cubed cheesecake pieces. Repeat this procedure until all 4 layers are on cake, leaving the top layer without cheesecake pieces. Frost top and sides of cake with the remaining frosting.
4. Arrange cookie pieces in center of cake for garnish. Place chocolate chips into a microwave safe bowl and heat for 30-45 seconds or until melted and smooth. Place chocolate in the corner of a ziplock baggie and snip the corner edge. Drizzle melted chocolate over top of cake. Refrigerate cake until ready to serve. Enjoy!
1 box devils food cake mix
½ Cup oil
½ Cup water
8 oz sour cream
1 box chocolate instant pudding mix (4 serving size)
4 eggs
1 bag chocolate chips
1 Sara Lee Frozen New York Style Cheesecake (30 oz)
24 oz softened cream cheese
1 stick softened butter
½ can of vanilla frosting
16 oz powdered sugar
3 chocolate wafer cookies (the long cylindrical ones)
½ Cup chocolate chips
1. Preheat oven to 350 degrees F. In a stand or electric mixer, mix cake mix, oil, water, sour cream, pudding mix, eggs and chocolate chips for 1½ minutes. Pour into 2 greased 9 inch cake pans. Bake for 25-28 minutes or until cooked through. Remove, cool and refrigerate for a few hours.
2. Slice cheesecake into ½ inch cubes once it’s thawed; set aside. Place cream cheese, butter and pre-made frosting into a stand or electric mixer. Beat until well combined. Slowly add powdered sugar until nice consistency. Refrigerate frosting for ½ hour to firm it up slightly.
3. Once cake has been chilled, remove from pans and slice each cake in half horizontally to make 4 layers. Spread layers with ½ Cup frosting then sprinkle with 1/3 of the cubed cheesecake pieces. Repeat this procedure until all 4 layers are on cake, leaving the top layer without cheesecake pieces. Frost top and sides of cake with the remaining frosting.
4. Arrange cookie pieces in center of cake for garnish. Place chocolate chips into a microwave safe bowl and heat for 30-45 seconds or until melted and smooth. Place chocolate in the corner of a ziplock baggie and snip the corner edge. Drizzle melted chocolate over top of cake. Refrigerate cake until ready to serve. Enjoy!
Thursday, August 27, 2009
Sopapilla Cheesecake
2 cans Pillsbury Crescent rolls
2-8oz Cream Cheese (room temperature)
1½ cups Sugar
1 teaspoon vanilla extract
1 teaspoon Cinnamon
½ stick butter
Spray a 9 x 13 pan with cooking spray. Unroll and press 1 can crescent rolls into the bottom of your baking dish press the seams together. In a separate bowl blend the cream cheese, 1 cup sugar and 1 tsp vanilla. Spread over top of dough. Unroll the second can of crescent rolls and place on top of the cream cheese mixture pressing seams together again. Melt butter and pour over top layer of crescents. Mix the reaming 1/2 cup of sugar & cinnamon together. Sprinkle cinnamon sugar mixture generously over the top. Bake at 350ºF for 30 minutes until bubbly and bottom crust is slightly brown. Cool, slice and enjoy!
2-8oz Cream Cheese (room temperature)
1½ cups Sugar
1 teaspoon vanilla extract
1 teaspoon Cinnamon
½ stick butter
Spray a 9 x 13 pan with cooking spray. Unroll and press 1 can crescent rolls into the bottom of your baking dish press the seams together. In a separate bowl blend the cream cheese, 1 cup sugar and 1 tsp vanilla. Spread over top of dough. Unroll the second can of crescent rolls and place on top of the cream cheese mixture pressing seams together again. Melt butter and pour over top layer of crescents. Mix the reaming 1/2 cup of sugar & cinnamon together. Sprinkle cinnamon sugar mixture generously over the top. Bake at 350ºF for 30 minutes until bubbly and bottom crust is slightly brown. Cool, slice and enjoy!
Tuesday, August 25, 2009
white chocolate-raspberry cheesecake bars
12 Oreo cookies, finely crushed
½ cup sugar
2 Tbsp butter, melted
1 teaspoon vanilla
3 squares (ounces) white chocolate, divided
2 eggs
16 ounces cream cheese, softened
¼ cup red raspberry preserves
HEAT oven to 350ºF. Mix cookie crumbs and butter; press onto bottom of 8-inch square pan. Melt 2 ounces of chocolate as directed on package (in microwave at 30-second intervals, stirring each 30 seconds). BEAT cream cheese, sugar and vanilla with mixer until blended. Add melted chocolate; mix well. Add eggs, one at a time, mixing on low speed after each just until blended. Pour over crust. BAKE 25 to 28 minutes or until center is almost set. Cool five minutes; spread with softened preserves. Melt remaining chocolate; drizzle over cheesecake. Cool cheesecake. Refrigerate 4 hours. Cut into 18 bars.
½ cup sugar
2 Tbsp butter, melted
1 teaspoon vanilla
3 squares (ounces) white chocolate, divided
2 eggs
16 ounces cream cheese, softened
¼ cup red raspberry preserves
HEAT oven to 350ºF. Mix cookie crumbs and butter; press onto bottom of 8-inch square pan. Melt 2 ounces of chocolate as directed on package (in microwave at 30-second intervals, stirring each 30 seconds). BEAT cream cheese, sugar and vanilla with mixer until blended. Add melted chocolate; mix well. Add eggs, one at a time, mixing on low speed after each just until blended. Pour over crust. BAKE 25 to 28 minutes or until center is almost set. Cool five minutes; spread with softened preserves. Melt remaining chocolate; drizzle over cheesecake. Cool cheesecake. Refrigerate 4 hours. Cut into 18 bars.
Saturday, August 22, 2009
Puffy Peanut Butter Cup and Cheesecake Swirled Brownies
1 brownie mix of choice (9x13 size), along with ingredients as directed on back of package
8 oz softened cream cheese
½ cup creamy peanut butter
¼ cup sugar
1 egg
1 teaspoon vanilla
2 cups mini marshmallows
12 regular size Reeses Peanut Butter cups, cut into cubes
1 cup chocolate chips
¼ cup creamy peanut butter, melted in microwave to drizzle
1. Preheat oven to 350ºF. Place brownie mix and ingredients on back of box as directed (eggs, oil, water) into a large mixing bowl. Mix until combined and pour into a greased 9x13 inch baking dish. In a separate bowl mix together the cream cheese, peanut butter, sugar, egg and vanilla until smooth. Drop by the Tablespoonfuls evenly over the brownie batter. Take a knife or toothpick and swirl the cheese mixture through the brownie batter. Bake for 30-32 minutes or until cooked through.
2. Once brownies are just about cooked, with about 2 minutes left, sprinkle marshmallows, Reeses cups and chocolate chips over brownies. Cook for 2-3 minutes or until marshmallows are puffed slightly. Remove and cool completely before cutting. While brownies are cooling, drizzle melted peanut butter over bars. Let cool.
3. Once cool, use a plastic knife to cut into squares for an easy non stick cut. Enjoy!
8 oz softened cream cheese
½ cup creamy peanut butter
¼ cup sugar
1 egg
1 teaspoon vanilla
2 cups mini marshmallows
12 regular size Reeses Peanut Butter cups, cut into cubes
1 cup chocolate chips
¼ cup creamy peanut butter, melted in microwave to drizzle
1. Preheat oven to 350ºF. Place brownie mix and ingredients on back of box as directed (eggs, oil, water) into a large mixing bowl. Mix until combined and pour into a greased 9x13 inch baking dish. In a separate bowl mix together the cream cheese, peanut butter, sugar, egg and vanilla until smooth. Drop by the Tablespoonfuls evenly over the brownie batter. Take a knife or toothpick and swirl the cheese mixture through the brownie batter. Bake for 30-32 minutes or until cooked through.
2. Once brownies are just about cooked, with about 2 minutes left, sprinkle marshmallows, Reeses cups and chocolate chips over brownies. Cook for 2-3 minutes or until marshmallows are puffed slightly. Remove and cool completely before cutting. While brownies are cooling, drizzle melted peanut butter over bars. Let cool.
3. Once cool, use a plastic knife to cut into squares for an easy non stick cut. Enjoy!
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