Oreo Cheesecake Bites

This recipe comes from one of my favorite sites: Kraft. That company simply has THE best recipes. I can't wait to give this one a try. It makes 36 bite-size servings. That's perfect when you need to take something off and you're entertaining at home. After all, who can possibly resist anything that includes OREO cookies?

Oreo Cheesecake Bites

36 OREO Cookies, divided

1/2 cup  butter or margarine, divided

4 pkgs.  (8 oz. each) PHILADELPHIA Cream Cheese, softened

1 cup  sugar

1 cup  BREAKSTONE'S or KNUDSEN Sour Cream

1 teaspoon vanilla

4 eggs

1 pkg.  (4 oz.) BAKER'S Semi-Sweet Chocolate

HEAT oven to 325°F.
LINE 13x9-inch pan with foil, with ends of foil extending over sides. Finely crush 24 cookies. Melt 1/4 cup butter; mix with cookie crumbs. Press onto bottom of prepared pan.
BEAT cream cheese and sugar with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Chop remaining cookies. Gently stir into batter; pour over crust.
BAKE 45 min. or until center is almost set. Cool.
MICROWAVE chocolate and remaining butter in microwaveable bowl on HIGH 1 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Cool slightly; spread over cheesecake. Refrigerate 4 hours.
USE foil handles to lift cheesecake from pan before cutting into bars.

Kraft Kitchens Tips

Size Wise

Sweets can be part of a balanced diet but remember to keep tabs on portions.

How to Make Mess-Free Cookie Crumbs

Crushing cookies into crumbs can be a messy task. To keep the mess to a minimum, place the whole cookies in a resealable plastic bag. Flatten bag to remove excess air, then seal bag. Crush the cookies into crumbs by rolling a rolling pin across the bag until the crumbs are as fine as you need.

How to Neatly Cut Dessert Bars

When cutting creamy-textured desserts, such as cheesecake, carefully wipe off the knife blade between cuts with a clean damp towel. This prevents the creamy filling from building up on the blade, ensuring clean cuts that leave the edges intact.

Philadelphia Double Lemon Cheesecake Bars

I found this recipe in the April issue of Family Circle magazine. It's actually part of an advertisement for Philadelphia Cream Cheese. It sounds absolutely wonderful and perfect for someone like me who loves cheesecake and lemon. One thing to remember: You must start this early. It needs time to cool, then refrigerate.

 

Philadelphia Double-Lemon Cheesecake Bars

2 cups vanilla wafer crumbs
3 tablespoons butter, melted
4 packages (8 oz. each) Philadelphia Cream Cheese, softened
1 3/4 cups sugar, divided
3 tablespoons flour
1 tablespoon lemon zest
1/3 cup lemon juice, divided
1/2 teaspoon vanilla
4 eggs, 1 separated
2 tablespoons cornstarch
1/2 cup water

Preheat oven to 325 degrees. Line a 13 x 9-inch pan with foil. Mix wafer crumbs and butter; press onto bottom of pan. Bake 10 minutes.

Beat cream cheese, 1 cup sugar, flour, lemon zest, 2 tablespoons lemon juice and vanilla with mixer until blended. Add 1 egg white and remaining 3 whole eggs, beating after each just until blended. (Reserve yolk for later use.)

Pour batter over crust. Bake 40 minutes or until center is almost set. Cool 1 hour. Refrigerate 4 hours.

Mix cornstarch and remaining sugar in saucepan, Gradually stir in water and remaining lemon juice. Bring just to boil, stirring constantly. Cook and stir until clear and thickened. Lightly beat reserved egg yolk until blended. Stir in 2 tablespoons hot cornstarch mixture. Return to remaining cornstarch mixture in saucepan. Cook and stir 1 minute or until thickened. Cool.

Spoon glaze over cheesecake. Refrigerate 1 hour. Use foil handles to remove cheesecake from pan before cutting to serve.

Makes 16 servings.

Chocolate-Amaretto Cheesecake

Chocolate and Valentine’s Day seems to go together. Ask anyone. It’s a great marketing concept. Buy her (or him) a box of chocolates to show your love and affection. Or you could make a luscious cheesecake. Just be sure to start early so you can give this cheesecake plenty of time to chill in the refrigerator.

This recipe comes from the Light and Easy Cooking Collection. It’s another one of those I received in the mail and kept. Don’t miss the variation at the bottom of the recipe. Crème de menthe is a wonderful variation.

You can also use an 8-inch pan for this recipe. Cook the larger cheesecake 45 to 50 minutes.

Chocolate-Amaretto Cheesecake

6 chocolate wafers, finely crushed
1 ½ cups light process cream cheese product
1 cup sugar
1 cup 1 % low-fat cottage cheese
¼ cup plus 2 tablespoons unsweetened cocoa
¼ cup all-purpose flour
¼ cup amaretto
1 teaspoon vanilla extract
¼ teaspoon salt
1 egg
2 tablespoons semisweet chocolate mini-morsels
Chocolate curls (optional)

Sprinkle chocolate wafer crumbs in bottom of a 7-inch spring form pan. Set aside.

Position knife blade in food processor bowl; add cream cheese and next 7 ingredients, processing until smooth. Add egg, and process just until blended. Fold in chocolate morsels.

Slowly pour mixture over crumbs in pan. Bake at 300 degrees for 65 to 70 minutes or until cheesecake is set. Let cool in pan on wire rack. Cover and chill at least 8 hours. Remove sides of pan, and transfer cheesecake to a serving platter. Garnish with chocolate curls, if desired.

Makes 12 servings, at about 200 calories per serving.

Chocolate-Mint Cheesecake

Substitute ¼ cup crème de menthe for amaretto.

To make chocolate curls: Melt 3 squares semisweet chocolate. Pour the melted chocolate onto wax paper, and spread to a 3-inch-wide strip. Let stand until cool but not firm. Pull a vegetable peeler across the chocolate, and transfer curls to a plate. Store chocolate curls in the freezer.

Fudge Truffle Cheesecake

Is there anything better than chocolate and cheesecake -- together? I love cheesecake. Always have. This cheesecake is just luscious. Love those folks over at HERSHEY’S. They come up with some wonderful recipes.

Fudge Truffle Cheesecake

Chocolate Crumb Crust (recipe follows)
2 cups (12 oz. package) HERSHEY’S Semi-Sweet Chocolate Chips
3 packages (8 oz. each) cream cheese, softened
1 (14 oz.) can EAGLE BRAND Sweetened Condensed Milk (NOT evaporated milk)
4 eggs
2 teaspoons vanilla extract

Heat oven to 300 degrees.

Prepare Chocolate Crumb Crust. Set aside.

In heavy saucepan, over very low heat, melt chips, stirring constantly. In 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.

Makes one 9-inch cheesecake.

Chocolate Crumb Crust

In medium bowl, combine 1 ½ cups vanilla wafer crumbs, ½ cup powdered sugar, /2 cup HERSHEY’S Cocoa and 1/3 cup melted butter or margarine. Press firmly on bottom of 9-inch spring form pan.

Hershey's Best Loved Chocolate Cheesecake

This is another wonderful recipe from the folks over at HERSHEY. One of must have in stock at all times items is HERSHEY’S Cocoa. There are just so many things you can make it with, this cheesecake being one of them.

A wonderful tip came with this recipe: to check if the cheesecake is done, jiggle the pan gently. It it’s set except for a small area in the center, then it’s done.

Hershey’s Best Loved Chocolate Cheesecake

Quick Chocolate Crumb Crust (recipe follows)
3 packages cream cheese, softened
1 ¼ cups sugar
1 container (8 oz.) dairy sour cream
2 teaspoons vanilla extract
½ cup HERSHEY’S Cocoa
2 tablespoons all-purpose flour
3 eggs
Quick Chocolate Drizzle (recipe follows)

Prepare Quick Chocolate Crumb Crust.

Preheat oven to 450 degrees.

Beat cream cheese and sugar until blended. Add sour cream and vanilla; beat until blended. Beat in cocoa and flour. Add eggs, one at a time; beat just until blended. Pour into crust.

Bake 10 minutes. Reduce oven temperature to 250 degrees; continue baking 40 minutes. Remove from oven to wire rack. With knife, loosen cake from sides of pan. Cool completely; remove side of pan.

Prepare Quick Chocolate Drizzle. Drizzle over top.

Refrigerate 4 to 6 hours. Store covered in refrigerator.

Makes 12 servings.

Quick Chocolate Crumb Crust
Combine 1 cup chocolate wafer crumbs and ¼ cup (½ stick) butter or margarine. Press onto bottom of 9-inch spring form pan.

Makes 1 9-inch crust.

Quick Chocolate Drizzle
Place ½ cup HERSHEY’S Semi-Sweet Chocolate Chips and 2 tablespoons shortening (do NOT use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at HIGH 30 seconds. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted.

Classic Cheesecake

This recipe comes from the May 2012 issue of Real Simple magazine. It’s credited to Dawn Perry. I saved it because I’m always looking for an easy dessert and I love cheesecake.

For those who might not love cherries, try a blueberry sauce or even a sauce made with fresh strawberries. This is a wonderful basic cheesecake but you can really make it your own by altering the sauce to fit your taste buds.

Classic Cheesecake

18 graham crackers (2 sleeves)
½ cup (1 stick) unsalted butter, melted
¼ teaspoon kosher salt
1 cup plus 4 tablespoons sugar
3 8-oz. bars cream cheese, at room temperature
1 ½ teaspoons pure vanilla extract
3 large eggs, at room temperature

Cherry Sauce

1 10-oz. bag frozen cherries
½ cup sugar
2/4 teaspoon kosher salt
2 tablespoons cornstarch
2 tablespoons fresh lemon juice

Heat oven to 325 degrees.

In a food processor, pulse the graham crackers until fine crumbs form. Add the butter, salt and 2 tablespoons of the sugar and pulse to combine. Using a straight-sided dry measuring cup, press the mixture into the bottom and 2 inches up the sides of a 9-inch spring form pan.

Using an electric mixer, beat the cream cheese and 1 cup of the remaining sugar on medium speed until smooth. Add 1 cup of the sour cream and 1 teaspoon of the vanilla and beat to combine. Beat in the eggs, 1 at a time. Pour the mixture into the crust and bake until just set (the center will be slightly wobbly), 50 to 60 minutes.

In a small bowl, combine the remaining 1 cup of sour cream, 2 tablespoons of sugar and ½ teaspoon of vanilla. Spread over the hot cheesecake, then bake until set, 3 to 5 minutes more. Let cool to room temperature in the pan, then refrigerate for at least 2 hours. Run a knife around the edge of the cheesecake before unfolding.

How To Make The Cherry Sauce

In a large skillet, combine the cherries, sugar, salt and 2 tablespoons water. Add to the cherries in the skillet and cook, stirring, until the mixture is thick and syrupy, 1 to 2 minutes. Stir in the lemon juice. Let cool completely. Serve with the cheesecake.

Lemon-Blueberry Pretzel Cheesecake Squares

Sometimes easy is good. Thanks, Pillsbury, for another great recipe!                 

Lemon-Blueberry Pretzel Cheesecake Squares

1 roll (16.5 oz) Pillsbury refrigerated sugar cookies
1 1/2  cups coarsely crushed pretzels

1 pint (2 cups) blueberries                                        

3 packages (8 oz each) cream cheese, softened
1/2  cup sugar
2 teaspoons vanilla
2 tablespoons grated lemon peel
3 eggs
Additional 2 cups blueberries for garnish, if desired

Heat oven to 350 degrees. Spray 13 x 9-inch pan with cooking spray.

In medium bowl, break up cookie dough. Stir or knead in 1 cup of the pretzel crumbs. Press cookie dough evenly in bottom of pan. (If dough is sticky, use floured fingers.) Bake 5 minutes. Place 2 cups blueberries evenly on crust.

 

In medium bowl, beat cream cheese, sugar, vanilla and lemon peel with electric mixer on medium-high speed about 1 minute or until well blended. Add eggs; beat about 2 minutes or until well blended and creamy. Gently spoon evenly over blueberries.

 

Bake 27 to 33 minutes or until set at least 2 inches from edge of pan but center still jiggles slightly when moved (it will become firm during refrigeration). Cool 1 hour. Refrigerate about 1 1/2 hours or until chilled and firm. Cut into 8 rows by 3 rows.

 

Spoon 1 teaspoon of the remaining pretzel crumbs and a few blueberries over each serving.

 

Makes 24 squares.

HERSHEY'S Chocolate Cheesecake

I’ve always been a big fan of cheesecakes. How about you? This one is luscious! Trust the folks at HERSHEY’S to come up with it. And don’t forget to check out the recipe for Cheesecake Squares that’s at the bottom.

HERSHEY’S Creamy Chocolate Cheesecake

1 cup salted or unsalted finely crushed pretzels
1 tablespoon sugar
1/3 cup butter or margarine
2 packages ( 8 oz. each) cream cheese, softened
1 cup sugar
1/3 cup HERSHEY’S European Style Cocoa
2 eggs
1 cup dairy sour cream
2 teaspoons vanilla extract

Preheat oven to 350 degrees.

For crust, in medium bowl combine crushed pretzels and 1 tablespoon sugar; stir in butter. Press mixture on bottom of 9-inch spring form pan. Bake 8 minutes; cool slightly.

In large mixer bowl beat cream cheese until smooth and fluffy. Gradually beat in 1 cup sugar and cocoa. Add eggs, one at a time, beating well after each addition. Stir in sour cream and vanilla; blend well.

Pour into pan. Bake 35 minutes. Turn off oven; leave cheesecake in oven 20 minutes without opening door. Remove from oven. Cool completely; cover and refrigerate. Garnish as desired.

Makes 10 to 12 servings.

Creamy Chocolate Cheesecake Squares

Double ingredients above for pretzel crust. Press mixture firmly on bottom of buttered 13 x 9 x 2-inch baking pan. Bake as directed.

Prepare cheesecake using recipe above. Bake 35 minutes or until edges are set (edges may crack slightly). Remove from oven. Cool completely

Creamy Baked Cheesecake

Do you keep Eagle Brand Sweetened Condensed Milk in your cabinet at all times? You should. There’s some absolutely wonderful desserts you can make that require it. Here’s one of them -- especially for all you who love cheesecake as much as I do.

Creamy Baked Cheesecake

½ cup margarine or butter, melted
1 ¼ cups graham cracker crumbs
¼ cup sugar
2 (8-oz.) packages cream cheese, softened
1 (14-oz.) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
3 eggs
¼ cup ReaLemon Lemon Juice from Concentrate
1 (8-oz.) container sour cream

Preheat oven to 300 degrees.

Combine margarine, crumbs and sugar; press firmly on bottom of 9-inch spring form pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and lemon juice; mix well.

Pour into prepared pan. Bake 50 to 55 minutes or until set. Chill thoroughly. Spread sour cream on top. Garnish as desired. Refrigerate leftovers.

White Chocolate Cheesecake

This recipe came from the Houston Chronicle sometime in the 1980s. I know this only because that is the time period in which I lived in Texas.

White Chocolate Cheesecake

1 ½ cups sugar
2 tablespoons sour cream
1 ½ lbs. cream cheese, softened
2 oz. white rum
1 lb. white chocolate, melted
6 eggs
Graham Cracker Crust (recipe follows)
White chocolate curls for garnish

Blend sugar, sour cream, cream cheese and rum; mix in melted chocolate. Add eggs, one at a time, beating well after each addition. Pour mixture into Graham Cracker Crust. Bake 40 minutes at 375 degrees; turn oven off and leave cake in oven 2 hours with door closed.

Garnish lavishly with white chocolate curls; serve chilled.

Makes 10-12 servings.

Graham Cracker Crust

½ stick butter (4 tablespoons), melted
8 teaspoons sugar
1 box graham crackers, crushed (about 1 ½ cups crumbs)

Mix melted butter with sugar and graham cracker crumbs. Pat evenly over bottom and sides of pan. Set aside.

Pumpkin Cheesecake Praline Pie

This recipe comes from Linda Hundt, owner of Sweetie-licious Bakery Cafe in DeWitt, Michigan. I clipped it from a newspaper article.

Mommy's Pumpkin Cheesecake Praline Pie

1 9-inch deep-dish pie crust, frozen

Praline Pecans
3/4 cup chopped pecans
2 tablespoons melted butter
1 tablespoon brown sugar

Filling
1 (8-ounce) package cream chheese, softened
1 1/2 cups sugar, divided
1/2 teaspoon vanilla extract
1 egg
1 1/4 cups canned pure pumpkin
1 cup half-and-half
1 tablespoon all-purpose flour
2 eggs, slightly beaten
2 teaspoons pumpkin pie spice
1/4 teaspoon cloves
1/2 teaspoon finely grated orange rind
1/4 teaspoon salt
1 teaspoon cinnamon

Grated nutmeg

To prepare pecans: place pecans, butter and brown sugar in a nonstick skillet. Cook over medium heat until fragrant, about 5 minutes. Remove from heat and scrape onto aluminum foil to cool.

Preheat oven to 350 degrees.

To prepare filling: combine cream cheese, 1/3 cup sugar and vanilla, mixing until well blended. Blend in 1 egg. Pour into pastry crust.

Combine pumpkin, half-and-half, all-purpose flour, remaining sugar, 2 slightly beaten eggs, pumpkin pie spice, cloves, orange rind, salt and cinnamon. Carefully pour pumpkin mixture into a spiral pattern over cream cheese mixture. (Pumpkin mixture will sink to the bottom.)

Bake 1 hour or until almost set in middle. Let cool. Sprinkle Praline Pecans over top of pie. Dust with grated nutmeg.

Serves 8.

Blueberry Swirl Cheesecake

In the South, one is always expected to take food somewhere. It's just part of life. It could be the church supper, a potluck at Aunt Betty Sue's house or to feed the family after a death. It could also be any number of other events. Southerners really like to eat.

It's also expected that the "dish" be homemade. As in, made from scratch. As in, store-bought goods are frowned upon. I had been an adult far more years than I'll ever admit before I came to accept that sometimes it really was okay to not take something I'd made from scratch. I'll always thank that sweet little widow (she really was short!) who explained that she gave "from scratch" up somewhere along the time she was left to work and raise three children alone. Time is a huge factor. Just think. I didn't have to stay up to 1 a.m. baking all those years.

Before I realized that things had changed, I developed a few good recipes that were quick, easy and looked like they took a great deal of time. You may notice a theme here among the different recipes I share.

Blueberry Swirl Cheesecake is one of those recipes. It also was my best friend's favorite dessert. He always requested it for birthdays and such. Yes, I gave him the recipe. And, yes, he could cook. I guess some things just taste better when someone else makes them for you. He's been dead a good many years now but I always think of him when I make this dessert.

Blueberry Swirl Cheesecake

2 (8-oz) packages of creme cheese, softened
1/2 cup sugar
1/4 tsp vanilla
graham cracker crust (6 0z)
Comstock Blueberry Pie Filling

Mix the creme cheese, sugar and vanilla until it's smooth and creamy. If you forget to let the creme cheese soften or simply don't have time, put it in the microwave on medium for a few seconds. Every microwave varies. Just keep checking it until it's softened but not soupy.

Pour the mixture into the graham cracker crust. However did we manage before we could buy those crusts already made and ready to go? Spoon 1/4 to 1/3 of the blueberry pie filling on top. I generally use a teaspoon and drop bits of the filling around in little puddles. Then use a toothpick to gently swirl it around. It looks really pretty, sort of like marble.

Bake it at 350 degrees for 40 minutes or until the center is set. Let it cool until room temperature, then refrigerate.

Serve topped with the remaining filling.

Hey, look at you! You made a cheesecake without having to use a "real" cheesecake pan!