Chocolate Chip Cheesecake

Chocolate Chip Cheesecake
from Better Homes and Garden (It's their Cheesecake Supreme Recipe with some tweaks)

Here is the recipe I followed:

ingredients

Crust:

•               1 1/2
cups finely crushed graham crackers

•               1 TBSP Sugar

•               1/2
teaspoon ground cinnamon

•               1/2
cup butter, melted

Filling:

•               3
8 ounce packages cream cheese, softened

•               1
cup sugar

•               2
tablespoons all-purpose flour

•               1
teaspoon vanilla

•               3
 slightly beaten eggs

•               1/4
cup milk

•                

Crust::

1.

In a medium mixing bowl stir together crushed graham crackers, sugar, and cinnamon. Stir in butter. Press crumb mixture onto bottom and about 2 inches up sides of an 8- or 9-inch spring form pan; set aside.

Filling::

2.

Soften cream cheese. In a large mixing bowl combine cream cheese, sugar, flour, vanilla, and lemon peel (if using); beat with an electric mixer on medium speed until combined. Add eggs all at once, beating on low speed just until combined (do not overbeat). Stir in milk.

3.

Pour filling into crust-lined pan. If desired, top with reserved crumbs. Place on a shallow baking pan. Bake in a 375 degree F oven for 45 to 50 minutes for 8-inch pan, 35 to 40 minutes for 9-inch pan, or until center appears nearly set when shaken gently.

4.

Cool in the pan on a wire rack for 15 minutes. Using a sharp, thin bladed knife to loosen the crust from the sides of the pan; cool for 30 minutes more. Remove the sides of the pan; cool cheesecake completely. Cover and chill at least 4 hours before serving. Top cheesecake with sour cream and spoon on seedless red raspberry preserves; swirl with a spoon, if desired. Makes 12 to 16 servings.

Click Here for the Recipe

I did not use their "optional" options and I just added half a bag of mini chocolate chips to the top (my friend Diana's idea) and then I topped it with fresh sliced organic strawberries!

Chocolate Mint Cheesecake Bars

Chocolate Mint Cheesecake Bars
from the kitchen of Cassie Carpenter

PREP: 15 min
COOK: 30 min
YIELD: 1 1/2 dozen bars

2 cups finely crushed oreo cookies (the mint ones are yummy too)
1/2 cup (1 stick) butter, melted
1 (8 oz) package cream cheese, softened
1 (14 oz) can sweetened condensed milk
2 eggs
1 Tbs. peppermint extract
1/2 cup semi-sweet chocolate chips
2 teaspoons shortening
14 creme de menthe thin candies, chopped

1. Preheat oven to 325. In medium bowl, combine cookie crumbs and butter; mix well. Press crumb mixture firmly on bottom of 9-inch baking pan. Bake 6 minutes. Cool.
2. In separate bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk, eggs and peppermint extract until smooth. Pour over cooled cookie base and bake for 25-30 minutes. Cool 20 minutes; chill.
3. Just before serving, in heavy saucepan, melt chocolate chips and shortening. Drizzle over top of chilled cheesecake bars. Sprinkle chopped chocolate mint candies over the top. Cut into bars. Refrigerate leftovers

Strawberry Cheesecake Pie

Strawberry Cheesecake Pie
by: Taste of Home

SERVINGS: 8
CATEGORY: Lower Fat
METHOD: Chill
TIME: Prep: 10 min. + chilling

Ingredients:
2 cups sliced fresh strawberries
1/4 cup chopped almonds, toasted
1 tablespoon sugar
1 graham cracker crust (9 inches)
1 package (8 ounces) cream cheese, softened
2 cups cold milk, divided
1 package (3.4 ounces) instant vanilla pudding mix

Directions:
In a bowl, combine the strawberries, almonds and sugar. Pour into crust. In a mixing bowl, beat cream cheese until smooth; gradually add 1/2 cup of milk. Add pudding mix and remaining milk. Beat for 1 minute or until blended; pour over strawberries. Cover and refrigerate for 2 hours or until set. Yield: 8 servings.

Nutrition Facts
One serving:(prepared with a reduced-fat graham cracker crust, fat-free cream cheese, fat-free milk and sugar-free pudding mix)
Calories: 189
Fat:6 g
Saturated Fat:0 g
Cholesterol:3 mg
Sodium:311 mg
Carbohydrate:25 g
Fiber:1 g
Protein:9 g
Diabetic Exchange:1 starch, 1 fruit, 1 fat.

Butterfinger Cheesecake

Butterfinger Cheesecake
by: cdkitchen.com

1 pound cream cheese
1 cup powdered sugar
1/4 cup sour cream
3 eggs
1/4 cup caramel
1/4 cup coarsely chopped Butterfinger candy bars

Directions:

Heat oven to 300.

Mix the cream cheese, powdered sugar and sour cream together until smooth. Add eggs, one at a time, and mix until smooth in texture, with no lumps. Add the caramel and peanut butter bar pieces and mix well.

Pour mixture into desired cake pan that has been sprayed with vegetable oil. Bake in the oven in a water bath for about 1 hour, until internal temperature of the cheesecake is 170F. Cool overnight.

**I would pour this into a premade oreo cookie crust***

Decorate with caramel and peanut butter bar pieces.

No-Bake Chocolate Cheesecake

No-Bake Chocolate Cheesecake
by: Taste of Home

"Your valentine will fall in love with this sweet treat from our Test Kitchen. Each silky smooth slice is topped with juicy raspberries and a drizzle of white chocolate, making it an attractive finish to a special meal."

Yield: 12 servings

INGREDIENTS:

3/4 cup graham cracker crumbs
2 tablespoons reduced-fat margarine, melted
1 envelope unflavored gelatin
1 cup cold water
4 squares (1 ounce each) semisweet chocolate, coarsely chopped
4 packages (8 ounces each) fat-free cream cheese
Sugar substitute equivalent to 1 cup sugar
1/2 cup sugar
1/4 cup baking cocoa
2 teaspoons vanilla extract

TOPPING:

2 cups fresh raspberries
1 ounce white candy coating

DIRECTIONS:

In a bowl, combine cracker crumbs and margarine; press onto the bottom of a 9-in. springform pan. Bake at 375° for 8-10 minutes or until lightly browned. Cool on a wire rack.

For filling, in a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Add the semisweet chocolate; stir until melted.

In a mixing bowl, beat the cream cheese, sugar substitute and sugar until smooth. Gradually add the chocolate mixture and cocoa. Beat in vanilla. Pour into crust; refrigerate for 2-3 hours or until firm.

Arrange raspberries on top of cheesecake. In a heavy saucepan or microwave, melt white candy coating; stir until smooth. Drizzle or pipe over berries. Carefully run a knife around edge of pan to loosen. Remove sides of pan. Refrigerate leftovers.

NUTRITIONAL FACTS

One piece equals:
227 Calories
7 g Fat
4 g Saturated Fat
7 mg Cholesterol
457 mg Sodium
30 g Carbohydrate
2 g Fiber
13 g Protein
Diabetic Exchanges:
2 starch, 1 very lean meat, 1 fat.

Almost as Good as Sex Valentine's Day Cheesecake

Almost as Good as Sex Valentine's Day Cheesecake
from: http://www.angiesrealm.com/valentines_day/recipes/pie-recipes.html

Crust:
5 oz Graham cracker crumbs
3 tb Sugar
5 tb Butter; melted
Filling:
16 oz Cream cheese; softened
1/2 c Sugar
1/2 ts Vanilla
pn Salt
2 lg Eggs
3 tb Chambord liqueur
Topping
8 oz Sour cream
1 tb Sugar
1/2 ts Vanilla
1 tb Chambord liqueur
1 c Raspberries; fresh

Preheat oven to 350 degrees F.

For Crust:
Mix graham cracker crumbs, sugar and butter. Press mixture firmly into bottom of 9" springform pan.

For Filling:
Mix cream cheese, sugar, vanilla, and salt at medium speed with electric mixer. Add eggs, and mix until well blended. Using a fork, gently fold Chambord into batter. Pour mixture into crust.

Bake for approximately 40 minutes or until golden brown. Loosen cake from rim of pan.

Let cool and remove rim of pan.

For Topping:
Mix sour cream, sugar, vanilla, and Chambord and spread evenly over cheesecake.

Refrigerate for 4 hours or overnight.

Top with fresh raspberries just before serving.

Cheesecake Marble Brownies

Cheesecake Marble Brownies
by: anonymous

Preheat oven: 375
Cook time: 40 minutes
Dish: 13x9 greased casserole dish

8 oz semi sweet chocolate
2 tsp baking powder
10 tbsp butter
3/4 tsp salt
2 cups sugar
1.5 tsp vanilla
4 eggs
8 oz cream cheese
1 3/4 cups flour

1. Combine chocolate and 6 tbsp butter in a saucepan over low heat until melted (can use a double boiler too)
2. Remove from heat; cool 10 min
3. In a lg bowl, beat 1 1/4 cups sugar and 3 eggs until well blended
4. Blend in 1.5 cups flour, baking powder, salt, and 1/2 tsp vanilla
5. Stir in cooled chocolate mixture
6. Spread batter in prepared pan.
7. In a bowl, beat cream cheese, 3/4 cups sugar and 4 tbsp butter until smooth
8. Beat in remaining egg and vanilla.
9. Stir in remaining flour
10. Spread mixture over chocolate
11. Gently swirl t/g with knife.
12. Bake for 40 minutes


***Tip for baking brownies: Line your pan with foil and then grease the foil. That way, once the brownies have cooled you can simple lift the foil out and peel away the sides, so that when you cut the brownies it's easy to keep them intact. ***

Pumpkin Cheesecake

Pumpkin Cheesecake

serves: 6-10
preheat oven: 350
prep time: 15 minutes
cook time: 1 hour 20 minutes, put in fridge overnight
items you'll need: ideally a spring form pan (but a regular pie pan will work), electric mixer, big bowl, and a medium bowl

crust:
1 1/4 cups graham cracker crumbs
1/2 cup finely chopped walnuts or pecans (optional but adds some good texture to crust)
1/4 cup sugar
5 tbsp butter (melted)
1/2 tsp nutmeg

1. Combine graham cracker crumbs, nuts, sugar and nutmeg into a medium bowl
2. Stir in butter with a fork until crumbly
3. Press crumb mixture onto the bottom and half way up the sides of either the spring form pan or pie tin

filling:
3 pkg's (8oz ea) cream cheese
3/4 cup granulated sugar
3/4 cup brown sugar, firmly packed
4 eggs
1 can (15 oz) pumpkin
1 tsp vanilla extract
1 1/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
cool whip

1. Beat cream cheese and both sugars with an electric mixer until fluffy
2. Add eggs, one at a time, beating after each addition
3. Add remaining ingredients, except cool whip and beat until smooth
4. Pour into crust
5. Bake for 1 hour and 20 minutes OR until lightly brown.
6. Remove from oven
7. Cool completely
8. Cover and refrigerate over night