MINI OREO CHEESECAKES

MINI OREO CHEESECAKES Food Recipes, I served these little gems on Christmas Eve and they were a HUGE hit. Not only do they taste fantastic, but they are nearly fool proof.  Not a single crack in any of them and they go together in a snap. 

The only "extra" step, is that they really need to sit in the fridge overnight after baking (to soften the cookie crust), but this step is WELL WORTH IT. You can eat them as soon as they are chilled, but the cookie will still be crunchy.  If you let them sit in the fridge overnight, the cookie almost becomes part of the cheesecake...scrumptious.

24 Oreo cookies (divided)
1 pound of cream cheese (room temperature)
1/2  cup granulated sugar
1/2  cup sour cream
2  large eggs (lightly beaten)
1 teaspoon vanilla extract

Place 6 (original) Oreo cookies in the food processor and process into fine crumbs (set aside). Preheat your oven to 275 F and put 18 cupcake papers in your cupcake pan. Place a whole Oreo cookie in the base of each cupcake paper and set aside.

With your electric mixer (I used my stand mixer with a paddle attachment), mix the cream cheese on medium speed for three minutes.  Add the sugar and vanilla and mix for another 2 minutes on medium speed, or until very smooth. Add the lightly beaten eggs and mix on LOW until well combined. Fold in the sour cream and cookie crumbs with a spatula.

Fill the cupcake papers almost to the top (I used an ice cream scoop and it seemed to be the perfect measurement). Bake in preheated 275 oven for 30 minutes.

Once they are baked, leave them in the cupcake pan and immediately put them in the fridge. Chill overnight.  Delicious !!!

MINI OREO CHEESECAKES FOOD RECIPES
By Coleen Marie

Read more >>

BUTTERSCOTCH CHEESECAKE FOR TWO

BUTTERSCOTCH CHEESECAKE FOR TWO Food Recipes,

This recipe makes the perfect amount for two perfect size desserts. It is smooth, creamy, rich and it has a serious butterscotch flavor. I will definitely be making this one often.

PREPARE PAN:  Preheat your oven to 325F. Line a mini-loaf pan (6" x 3" x2") with foil and spray with cooking spray. Leave the ends of the foil long enough that you can grab onto them. You will be using these "foil handles" to lift the chilled cheesecake out of the pan for easier serving.

CRUST
½ cup graham cracker crumbs
1 tablespoon brown sugar
1 tablespoons butter (melted)

Mix all and pat into the bottom of a prepared  mini-loaf pan.

CHEESECAKE
½ cup butterscotch chips
4 ounces of cream cheese (room temperature)
2 tablespoons dark brown sugar
1 teaspoon vanilla extract
½ teaspoon rum extract
1 egg (room temperature)

Melt the butterscotch chips and (using an electric mixer) beat them into the room temperature cream cheese until well mixed and smooth. Beat in the brown sugar and extracts until well mixed. Beat in the room temperature egg.

Pour over crumb crust.  Set the mini-loaf pan inside of a larger baking dish (I use a 9" cake pan). Put boiling hot water in the BIGGER pan (water should come about half way up the side of the mini-loaf pan).

Place in preheated 325F oven and bake for 30 to 35 minutes (my oven took 35 minutes). You will know the cheesecake is done when you tap the loaf pan and the cheesecake just jiggles a little bit.

Remove from oven and let cool for about 20 minutes, then put it in the fridge for a few hours.

To serve, grab the ends of the foil  and lift it out of the loaf pan. Peel the foil back and cut in half.
BUTTERSCOTCH CHEESECAKE FOR TWO FOOD RECIPES
By Coleen Marie

Read more >>

STRAWBERRY CHEESECAKE FOR TWO

STRAWBERRY CHEESECAKE FOR TWO Food Recipes, I put three recipes together, to come up with this dessert for two. It has a shortbread cookie crust, a creamy cheesecake layer and it is topped with a  jelled strawberry topping. The contrast between the smooth vanilla cheesecake and the juicy strawberries was excellent!!!

COOKIE CRUST
¼ cup all purpose flour
1 tablespoon powdered sugar
2 tablespoons butter
a pinch of baking powder

Mix the dry ingredients and cut in the butter. Press, evenly, onto the bottom of a greased foil lined mini-loaf  (6" x 3" x 2"). See important note below.

Bake the cookie crust in preheated 375 oven for 10-12 minutes or just until it starts to turn golden. Set aside to cool.

CHEESECAKE FILLING
4 ounces of cream cheese (room temperature)
3 tablespoons sugar
2 teaspoons all purpose flour
½ teaspoon vanilla
1 egg white (room temperature)

Beat the cream cheese, sugar, flour and vanilla until smooth. Beat in the egg white until well mixed. Pour over the baked (and cooled) cookie crust.

Set the mini-loaf pan inside of a larger pan (I use a 9" cake pan) and put enough HOT water in the larger pan, so that it comes about half way up on the mini-loaf pan.

Bake in preheated 325 oven for 28 to 33 minutes (my oven takes exactly 33 minutes). You'll know it is done when it barely jiggles when you tap the pan. This little cheesecake has NEVER cracked on me.

Cool about 20 minutes before putting it into the fridge to chill for several hours.

STRAWBERRY TOPPING

2 cups sliced fresh strawberries
¼ cup granulated sugar

Cook strawberries and sugar in a heavy saucepan. When the strawberries start cooking, they will release lots of liquid. Let this cook for about 3-4 minutes, or until strawberries are soft. Thicken
the mixture with a slurry of cornstarch and water (1 tablespoons cornstarch + 1 tablespoon water). Cook until this mixture thickens. Remove from heat and stir in ½ teaspoon vanilla. Cool to room temperature and pour over the cooled cheesecake. Put the whole thing in the refrigerator to chill
for several hours. To serve, gently lift the dessert out of the pan by holding onto the foil ends.  Peel back the foil and cut in half.

IMPORTANT NOTE: Make sure you line the mini-loaf pan with foil and then spray it with vegetable spray. Leave the ends of the foil long enough so that you can grab onto them and lift the chilled cheesecake out of the pan.
STRAWBERRY CHEESECAKE FOR TWO FOOD RECIPES
By Coleen Marie

Read more >>

PERFECT CHEESECAKE TRICK

PERFECT CHEESECAKE TRICK Food Recipes, I love any kind of cheesecake. It doesn't make much difference, to me, whether it is perfectly baked or if it has a big old crack in the middle of it ... I will enjoy it just as much.

HOWEVER, there ARE those special occasions where you want your cheesecake to impress company, so here is a trick that has not failed me yet: bake your cheesecake at a super low temperature for a longer time. It will come out ultra-creamy and will NOT crack.

CRUST
2 cups graham cracker crumbs
¼ cup granulated sugar
1/3 cup melted butter

Spray the bottom and sides of your springform pan with a little cooking spray. Mix everything well and press into the bottom of a 9" springform pan. Bake at 300 for 8 minutes. Set aside to cool.

(4)  8 ounce packages of cream cheese (room temperature)
1 cup sugar
5 eggs (room temperature)
1 tablespoon vanilla extract

Preheat oven to 350.  Beat the cream cheese in a large bowl until it is light and smooth. Gradually beat in the sugar. Add the eggs, one at a time, beating well after each egg. Mix in vanilla.

Pour over graham cracker crust and smooth the top. Set the pan on a heavy cookie sheet and bake at 350 for fifteen minutes, then TURN YOUR OVEN DOWN TO 200 and bake for 75 more minutes. DON'T FORGET TO TURN THE OVEN DOWN!!!!!!!!!!!  After 75 minutes, the center of the cheesecake will be almost set. Take it out of the oven and loosen the sides of the cheesecake by running a VERY thin blade around the edge. Leave it in the pan and let  it cool to room temperature before putting in the fridge. Chill for several hours, or better yet, overnight.

PRALINE TOPPING (this is sinfully delicious!!)

¼ cup butter
1¼ cups brown sugar (packed)
16 large marshmallows
2 tablespoons light corn syrup
dash of salt
1 cup of evaporated (canned) milk
½ cup toasted pecans (or almonds)
1 teaspoon vanilla extract


Melt the butter in a saucepan over low heat. Stir in the sugar, marshmallows, syrup and salt. Bring to a boil over low heat, stirring constantly. Simmer gently for one minute. Remove from heat and cool for five minutes. Stir in evaporated milk, nuts and vanilla, mix well. This is good warm or cold over the cheese cake. 
PERFECT CHEESECAKE TRICK FOOD RECIPES
By Coleen Marie

Read more >>

CHERRY CHEESECAKE PIE

CHERRY CHEESECAKE PIE Food Recipes, Last week, Debbie, over at Mocha Me, posted a raspberry cream cheese pie that sounded quick, easy and tasty. It had a chocolate crumb crust, a layer of fresh raspberries, a baked cream cheese filling and a chocolate drizzle.
.
On the day I wanted to make the pie, we were snowed in with a foot of new snow so I had to improvise on some of the ingredients. The final result was excellent and I will be making this versatile recipe often, thank you Debbie!!

I didn't have raspberries, so I substituted some frozen dark sweet cherries and made a cooked filling to go under the cheesecake layer. I'm sure you could use almost any fresh, canned or cooked fruit under the cheesecake layer (it is a very user friendly recipe).
.
CRUST
1¼ cups graham cracker crumbs
3 tablespoons sugar
1/3 cup melted butter
.
Mix all ingredients and press into a 9" pie plate (no need to grease) and bake in a preheated 350 degree oven for 8 minutes. Let cool for 30 minutes (I let mine cool for about 10).
.
FRUIT LAYER
2 cups of fruit (I used frozen dark sweet cherries cut in half).
¼ cup sugar
¼ teaspoon almond extract
.
Cook the fruit & sugar together until it is tender (the fruit will make its own juice). While its simmering, stir in a slurry of 1 tablespoons of cornstarch mixed with 1 tablespoon of water. Simmer until juices are very thick, remove from heat and stir in extract. Pour into bottom of crumb crust and set aside.
.
CREAM CHEESE LAYER
4 ounces of cream cheese (room temperature)
3 tablespoons lemon juice
14 ounce can of sweetened condensed milk (not evaporated)
1 teaspoon vanilla
1 egg
.
Beat the cream cheese and sweetened condensed milk together, add the lemon juice, vanilla and egg and beat until smooth. Pour over the fruit layer. Bake in 350 degree oven for 30 minutes. Let pie cool on a rack for about 30 minutes before you chill.
.
GLAZE
Mix ¼ cup of semi-sweet chocolate chips with ¼ cup heavy whipping cream and heat (over low heat) until the chocolate melts. Drizzle over baked pie. Chill pie for several hours.




NOTE: When chilled, this cuts beautifully.
CHERRY CHEESECAKE PIE FOOD RECIPES
By Coleen Marie

Read more >>

PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST

PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST Food Recipes, Each little cheesecake (or two) is the perfect portion size and the gingersnap crumb crust goes perfectly with the pumpkin filling. This recipe makes 12 little scrumptious cheesecakes, but you could easily double it for a crowd.

 2/3 cup of crushed gingersnaps (about 15)
2 tablespoons of melted butter

Mix the crumbs and melted butter and put a scant tablespoon of the mixture into the bottom of 12 paper lined cupcake compartments; press down the crumbs into an even layer and bake in a 325 degree oven for 5 minutes. Remove and set aside.

8 ounce cream cheese (room temperature)
1 cup of canned pumpkin (not pumpkin pie filling)
½ cup of granulated sugar
1 teaspoon pumpkin pie spice
1 teaspoon vanilla

Cream everything together until very well mixed.
Beat in 2 eggs, one at a time, until well mixed.

Fill the paper cupcake liners ¾ full. Bake for 25-30 minutes at 325. My oven took 30 minutes. Chill in the pan for several hours. Remove the cupcake paper before serving and top with whipped cream.

PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST FOOD RECIPES
By Coleen Marie

Read more >>

CHOCOLATE CHEESECAKE FOR TWO

CHOCOLATE CHEESECAKE FOR TWO Food Recipes, Chocolate cheesecake for two, how tempting is that? Actually, this was rich enough that Hubby and I split a piece (technically making it cheesecake for 4). Served with a dollop of sweetened whipped cream, this was the perfect ending to a romantic dinner.


Preheat your oven to 325F and line a mini loaf pan (6" x 3" x 2") with foil (leaving the ends long enough to grip on to) and spray with vegetable spray.
GRAHAM CRACKER CRUST
.
½ cup graham cracker crumbs
1 tablespoon sugar
1 tablespoon of melted butter
.
Mix well and pat firmly into prepared mini loaf pan, set aside.
.
FILLING.
½ cup semi-sweet chocolate chips (see note)
4 ounces cream cheese (room temperature)
2 tablespoons white sugar
1 egg room temperature (slightly beaten)
1 teaspoon flour
½ teaspoon vanilla extract
.
Melt chocolate chips and beat them into the softened cream cheese; add the vanilla and sugar. Whisk in beaten egg and flour until smooth (don't over mix). Pour over the crumb crust.
.
Place the mini loaf pan inside of an 8" or 9" cake pan and add hot water to the bigger pan until it comes half way up the side of the smaller pan. Bake 30 minutes or until set.
.
Cool about 15 minutes, then put in fridge and chill for at least 3 hours (even better on day 2). To serve, grab edges of foil, and lift the cheesecake out of the pan. Fold foil back and cut cheesecake into pieces; serve with sweetened whipped cream.
.
NOTE: Your chocolate cheesecake is only going to be as tasty as the chocolate that you use. I used Ghirardelli chocolate chips and they were excellent.
.
NOTE: After baking for 30 minutes, gently tap the side of the smaller pan with a spoon. You should see just a little jiggle in the batter, but not much.
CHOCOLATE CHEESECAKE FOR TWO FOOD RECIPES
By Coleen Marie

Read more >>

WHITE CHOCOLATE & RASPBERRY CHEESECAKE FOR TWO

WHITE CHOCOLATE & RASPBERRY CHEESECAKE FOR TWO Food Recipes, If you are looking for a special dessert for two, this is it. This recipe has several steps, but they are all very easy and the final product is totally delicious. What a way to top off a romantic meal!!

Preheat your oven to 325 and line a mini-loaf pan (6" x 3" x 2") with foil. The foil will help you lift the baked cheesecake out of the pan after it is chilled, so make the foil ends long enough to grab on to. Spray with vegetable spray and set aside.
Make the raspberry sauce: In a sauce pan, heat up 1 cup of raspberries (I used frozen) and ¼ cup of white sugar. Bring to a simmer and mash the berries as they cook. When berries are all soft, thicken with a slurry of 1 tablespoon corn starch mixed with 1 tablespoon water. Stir until berries are nice a thick. Press through fine mesh strainer. Set aside.
Crust: Mix ½ cup graham cracker crumbs, 1 tablespoon white sugar and 1 tablespoon melted butter. When thoroughly mixed together, press into the bottom of the foil lined mini-loaf pan. Set aside.
Filling: Melt ¼ cup of white chocolate chips with 1 tablespoon cream and set aside. In a bowl, with an electric mixer, cream 3 ounces of room temperature cream cheese and 2 tablespoons sugar. When thoroughly creamed, add 1 egg white, ½ teaspoon vanilla and 2 teaspoons all purpose flour (don't over beat). Stir in melted white chocolate chips.
Pour half of the batter onto the crumb crust and top with half of the berry mixture. Top with the second half of the batter then decorate the top with the rest of the berry mixture. *see note
Water bath: Place the mini-loaf pan (with cheesecake in it) inside of a larger pan (I used a 9" cake pan) and pour very hot water into the larger pan, making sure that the hot water comes half way up on the sides of the mini-loaf pan.
Bake in a 325 oven for 28 to 33 minutes (my oven takes 33 minutes). The cheesecake is done when you gently tap the side of the pan and the cheesecake sort of jiggles (kind of like jello).
Cool for 30 minutes in the pan, then chill for at least 3 hours. To serve, lift the cheesecake out of the mini-loaf pan (using the foil "handles") then cut it into two pieces.
NOTE: You don't have to strain the seeds out of the raspberries if you don't want to. To decorate the top of the cheesecake, I spooned small amounts of the berrys in a random pattern, then ran the tip of a toothpick through the berries to make a design.
WHITE CHOCOLATE & RASPBERRY CHEESECAKE FOR TWO FOOD RECIPES
By Coleen Marie

Read more >>

CHEESECAKE FOR TWO

CHEESECAKE FOR TWO Food Recipes, This mini-cheesecake is baked in a foil lined miniature loaf pan (6"x 3"x 2"). The loaf pan is all one piece, so there is no concern about water leaking into the cheesecake when you bake it in a water bath, which is pretty handy!!
We really enjoyed this dessert. I also have a chocolate version that I will post later. Serve it plain or top it with ANY kind of cooked fruit. Today's cheesecake was topped with fresh peach & cinnamon, yummm!!
½ cup graham cracker crumbs
1 tablespoon granulated sugar
1 tablespoon melted butter
Mix the crumbs, sugar and melted butter and press them into the bottom of a 6"x 3"x 2" foil lined miniature loaf pan that has been very lightly sprayed with cooking spray. Make sure you leave enough foil hanging over the edges of the pan, to use as "handles" for lifting the cheesecake out after it is chilled.
4 ounces cream cheese, soft
3 tablespoons granulated sugar
¼ teaspoon vanilla extract
2 teaspoons white flour
1 large egg white, room temperature

In a small bowl, beat the room temperature cream cheese, sugar and vanilla until smooth. Beat in the flour just until well mixed. Stir in the room temperature egg white.
Pour mixture over graham cracker crust and spread evenly. Place loaf pan inside of an 8" or 9" cake pan and fill the round cake pan with hot water (depth of hot water should be half way up the loaf pan). Bake on center rack at 325 for 28 to 33 minutes (my oven took the full 33 minutes). Cheesecake is done when the center is set but it still jiggles just a little.
Be careful when you remove this from the oven, the water is really hot. Have a towel ready to set the loaf pan on after you take it out of the water. Let the cheesecake cool (in the pan and on a rack) for about half an hour then chill in the fridge for at least 2-3 hours.
To serve, lift the cheesecake out of the loaf pan by using the foil ends as lifting tabs. Cut the cheesecake in half (you will get two 3" x 3" servings), top with fruit filling and serve.
PEACH FRUIT FILLING1 large ripe peach
1 teaspoon butter
1 tablespoon brown sugar
1 tablespoon granulated sugar
1/8 teaspoon cinnamon
½ teaspoon vanilla extract
½ teaspoon corn starch
1 teaspoon water
Peel, pit and chop the peach. Place it, and the butter,in a small saucepan. Add the sugars, cinnamon and vanilla. Cook on medium low heat, stirring, until the peaches are half way tender (watch them, they cook quickly). Stir the cornstarch into the water and add to the peaches while stirring. Cook until thick and bubbly (about another minute). Serve warm (or chilled) on the cheesecake.
CHEESECAKE FOR TWO FOOD RECIPES
By Coleen Marie

Read more >>

FLOURLESS CHOCOLATE & VANILLA MARBLE CAKE

FLOURLESS CHOCOLATE & VANILLA MARBLE CAKE Food Recipes, Flourless baked goods are a curiosity to me. It just doesn't seem "right" but the process intrigues me. This specific recipe has been beckoning me since I bought the Christmas issue of Fine Cooking's magazine called Sweet Cakes.

It is a flourless chocolate and vanilla marble "cake" and it was absolutely delicious, although I don't know if I would really classify it as a cake. It tasted very much like a fudgy cheesecake. I will definitely be making this again.
VANILLA BATTER
8 ounce cream cheese (room temperature)
2/3 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
.
CHOCOLATE BATTER
10 ounces bittersweet chocolate finely chopped
10 tablespoons unsalted butter cut into pieces
3 large eggs
1/3 cup granulated sugar
1 tablespoon espresso
1 teaspoon vanilla extract
pinch of table salt
.
Preheat oven to 300F and position rack in the middle of your oven. Lightly grease a 9"x2" cake pan and line bottom with parchment paper (I used a springform pan).
.
In a medium bowl, beat the cream cheese with electric mixer until smooth, add sugar and beat until well blended and no lumps remain. Add eggs and vanilla and beat just until blended, set aside.
.
In another medium bowl, melt the chocolate and butter over a pan of simmering water (or in the microwave), whisk until smooth and let cool slightly.
.
Using a stand mixer fitted with whisk, beat the eggs, sugar, espresso, vanilla and salt on medium high until pale and thick (3 or 4 minutes). Turn mixer to low and gradually pour in the melted chocolate mixture and continue beating until well blended.
.
Spread half of the chocolate mixture into the prepared 9" pan. Alternately add large scoops of the vanilla batter and the rest of the chocolate batter to the cake pan. Use a knife to gently swirl the two batters together so they are mixed, but not completely blended. Rap the pan against the counter top a few times to settle the batters.
.
Bake 40 to 42 minutes (mine took 48 minutes) or until a pick inserted 2" from outer edge of cake comes out gooey but not liquid. The top of the cake will be puffed and slightly cracked around the edges (it will settle as it cools).

This is a close up of the texture of this cake

Cover and refrigerate until very cold, at least 4 hours or overnight.

NOTE: This cake is extremely rich, much like cheesecake, so cut small slices.

NOTE: I didn't have bittersweet chocolate, so I used semi-sweet.

FLOURLESS CHOCOLATE & VANILLA MARBLE CAKE FOOD RECIPES
By Coleen Marie

Read more >>

ALMOND CHEESECAKE APPLE BARS

ALMOND CHEESECAKE APPLE BARS Food Recipes, Before Christmas, I bought a "Best of Fine Cooking" magazine called SweetCakes. It is an excellent issue and I keep it next to my recliner so I can browse at will. Today's recipe comes from that magazine. No matter how hard I tried, I couldn't get a very good photo of it, so let me describe it for you. It has a thin, cream cheese & nut cookie crust, then a layer of very thinly sliced apples, covered with a cheesecake filling, then more of the crust ingredients (with added nuts) sprinkled over the top before baking. It really is delicious.
CRUST AND TOPPING
1¼ cups flour + 2 tablespoons (divided)
¼ teaspoon table salt
4 tablespoons unsalted butter, softened
2 ounces (4 tablespoons) cream cheese
¼ teaspoon almond extract
¼ cup white sugar + 2 tablespoons (divided)
¼ cup brown sugar +2 tablespoons (divided)
¾ cup slivered almonds chopped
.
FILLING
4 ounces cream cheese
½ cup white sugar
1 large egg
2 teaspoon fresh lemon zest
1 tablespoon fresh lemon juice
pinch table salt
2 medium apples (see note) 1 pound
.
Heat oven to 350F and cut a 9" x 14" piece of parchment paper to line a 9" square baking pan (it will extend over the ends, like handles, so you can lift the baked bars out of the pan). Butter the parchment paper and sides of the pan.
.
MAKE THE CRUST AND TOPPING
Mix 1¼ cups of flour with salt (set the other 2 tablespoons aside). Beat the room temperature butter until smooth, beat in softened cream cheese and almond extract. Scrape down sides of bowl, when necessary and beat everything for about a minute. Add ¼ cup of the white sugar and ¼ cup of the brown sugar and beat till smooth. Add the flour-salt mixture and 1/3 cup of the chopped nuts. Beat only until the flour is absorbed and the mixture starts to come together in clumps. Set aside 2/3 cup of this dough and press the rest of the dough into the prepared pan, in a thin, even layer. Prick all over with fork. Bake in 350F oven for 18 to 20 minutes or until golden.

While crust bakes, add the 2 tablespoons of reserved four and the remaining 2 tablespoons of white sugar and 2 tablespoons of brown sugar into the reserved dough. Mix it in with your fingers, then squeeze the dough all together in a ball.

.

Peel, core and slice two Braeburn, Gala or Rome apples into 1/8" slices, set aside.

.

MAKE THE CHEESECAKE FILLING

Beat the (room temperature) cream cheese with electric mixer on medium speed until smooth; add sugars and beat well, scraping down the sides of the bowl. Add egg and beat until well combined. Beat in lemon zest, lemon juice and salt.

.

ASSEMBLE

Spread the apple slices over the baked crust. Pour the cheesecake filling over the apples, spreading gently and evenly. Crumble the topping ingredients and scatter over the cheesecake filling (pieces can be as big as a cherry). Sprinkle with remaining nuts. Bake in preheated 350F for 45 to 50 minutes or until topping is light golden brown.

.
Remove from oven and keep in pan for 30 minutes (cool on wire rack). After 30 minutes, use the long ends of the parchment paper to lift the bars out onto a cutting board (don't remove paper yet). Let cool completely, then slide a long metal spatula under the bars, lifting, and sliding the paper out. Cut into squares.

NOTE: I used pecans instead of almonds and I used two Braeburn apples sliced very thin.
.
NOTE: Next time I make this recipe (which will be soon) I am going to sprinkle the apples with a little cinnamon.

ALMOND CHEESECAKE APPLE BARS FOOD RECIPES
By Coleen Marie

Read more >>

TOFFEE CHIP CHEESECAKE BARS

TOFFEE CHIP CHEESECAKE BARS Food Recipes, I've been trying out potential sweets for my Christmas cookie boxes and I found a real winner last week. It's from a cookbook called "Brand Name Recipes". The bars have a cocoa based cookie bottom (I used the new Hershey's dark chocolate cocoa which is very tasty) and on top of that is a creamy cheesecake-toffee bit layer and it is all topped with more toffee bits. Need I say more?
1¼ cups all purpose flour
1 cup powdered sugar
½ cup unsweetened cocoa (I used dark chocolate cocoa)
¼ teaspoon baking soda
¾ cup butter (cold)
(1) 8 ounce package cream cheese (room temperature)
(1) 14 ounce can Eagle Brand Sweetened Condensed Milk
2 eggs
1 teaspoon vanilla extract
1½ cups English toffee bits (divided)

Combine the flour, powdered sugar, cocoa and baking soda in a medium bowl; cut in butter until it is crumbly (I did this step in my food processor). Press firmly on the bottom of an un-greased 9" x 13" baking pan. Bake for 15 minutes.

Beat the cream cheese until it is fluffy then add the sweetened condensed milk (not evaporated milk), eggs and vanilla and beat until it is smooth. Stir in one cup of the English toffee bits. Pour this mixture over the hot crust. Bake at 350F for 25 minutes or until set and the very edges just start to turn golden. Cool 10 minutes and then sprinkle on the remaining one half cup of toffee bits. Cool completely, then refrigerate until the bars are cold. Store leftovers (covered) in the fridge.

NOTE: These bars are to be kept in the fridge, but we think they tast best after they had been out of the fridge for 10-15 minutes.

NOTE: Make sure you use sweetened condensed milk, not evaporated milk

TOFFEE CHIP CHEESECAKE BARS FOOD RECIPES
By Coleen Marie

Read more >>

MINI-CHEESECAKES

MINI-CHEESECAKES Food Recipes, Do you have company coming? Try mini-cheesecakes for dessert. Not only are they cute, but they are almost guaranteed not to crack!! Top them with your favorite fruit or pie filling and they will be a sure hit.
This is an original Eagle Brand Sweetened Condensed Milk recipe for cupcake size cheesecakes, but I have these cute little 4" (two piece) tart pans that gave the cheesecakes a special scalloped edge. Directions here are for the cupcake size cheesecakes (my tart pan tweaks are in blue).

1½ cups graham cracker crumbs
¼ cup sugar
¼ cup butter melted
(3) 8 ounce packages cream cheese, room temperature
(1) 14 ounce can sweetened condensed milk (not evaporated)
3 eggs (room temperature)
2 teaspoons vanilla extract

Preheat your oven to 300. Mix the crumbs, sugar and melted butter together (I do this in a plastic bag so I can just throw away the bag...not eco-friendly, but its handy). Divide equally into 24 paper-lined muffin cups (I used my 4" tart pans and it made about 6).

In a large bowl, beat the room temperature cream cheese until its nice and fluffy. Gradually beat in the sweetened condensed milk until well mixed. Add the eggs and vanilla and beat well. Place about 3 tablespoons of this mixture into each paper-lined cup. I used about ½ cup of filling per tart pan. Bake 20 minutes or until the cheesecake springs back when lightly touched. My tart pans took 25 minutes. Cool to room temperature.

After the cheesecakes have cooled down, refrigerate them until they are nice and cold. Top with favorite fruit topping and whipped cream.

I topped mine with blueberry topping:

2 cups of fresh blueberries

½ cup of sugar

1/3 cup water

2 tablespoons cornstarch

½ teaspoon vanilla extract

Place water, sugar, cornstarch and vanilla in saucepan and mix thoroughly. Add blueberries and bring to a boil. This will thicken as it boils. Keep stirring so you don't get lumps from the cornstarch. Serve slightly warm or chilled.

MINI-CHEESECAKES FOOD RECIPES
By Coleen Marie

Read more >>

CHOCOLATE-VANILLA CHEESECAKE

CHOCOLATE-VANILLA CHEESECAKE Food Recipes, I served this delicious new recipe last weekend. Hubby and I couldn't stop nibbling on it. It has a bottom chocolate layer and a top vanilla layer, then I topped it with my newly discovered cream cheese-whipped cream. Talk about a one-two punch!! It is super quick to make and baked up without a single "crack".
CHEESECAKE
4 squares semi-sweet baking chocolate
(2) 8 ounce cream cheese (divided)
1/2 cup sugar (divided)
2 eggs (divided)
(1) 6 ounce Oreo pie crust
1 teaspoon vanilla extract

Microwave the chocolate (on high) for 1½ minutes (stirring every 30 seconds) or until completely melted. My microwave only took about 50 seconds.

To the melted chocolate, add one 8 ounce package of cream cheese, 1/4 cup of white sugar and one egg. Beat until well mixed and pour into Oreo crust. In a different bowl, mix one 8 ounce package of cream cheese, 1/4 cup of white sugar, one egg and 1 teaspoon vanilla extract. Beat until smooth and pour over the chocolate filling. Bake in preheated 350 oven for 40 minutes or until center is almost set. Chill for at least 3 hours then frost with whipped topping & sprinkle with toasted sliced almonds.

CREAM CHEESE-WHIPPED CREAM TOPPING
(1) 8 ounce package of cream cheese
1/2 cup white sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups heavy whipping cream
toasted sliced almonds

Combine room temperature cream cheese, sugar and extracts in a large mixing bowl. Beat until very smooth. With the mixer still running, slowly pour in the whipping cream (stop once in a while to scrape down the interior walls of the bowl). Continue to beat until cream forms stiff peaks.

This is a very sturdy whipped cream and will not deflate (there is still one piece of this cheesecake in the fridge (calling my name) and the whipped cream still looks as good as it did on Sunday).

NOTE: I did not have an Oreo crust, so I made a graham cracker crust and used a 10" pie plate. I didn't find out, until the cheesecake was in the oven, that an Oreo crust is only 8½" across, so my cheesecake came out a little on the thin side.

NOTE: Next time I make this recipe, I plan on making individual size cheesecakes by baking them in (cupcake paper lined) muffin tins. I am also going to alternate spoonfuls of chocolate and vanilla batter and run a knife through the batter to "marble" it.

NOTE: If you ever forget to bring the cream cheese up to room temperature, use this trick: unwrap cream cheese completely and microwave it on high for 10-15 seconds. (my microwave takes 13 seconds).
CHOCOLATE-VANILLA CHEESECAKE FOOD RECIPES
By Coleen Marie

Read more >>