Seriously, combining gingersnaps & pumpkin cheesecake is like combing caramel & chocolate! I could eat this anytime of the year, though it is more traditionally made through the fall holidays.
32 gingersnap cookies, crushed (about 1 1/2 c)
1/4 c butter, melted
5 pkgs (8oz each) cream cheese, softened
1 c sugar
1 can (15oz) solid pack pumpkin
1 tsp cinnamon
1 tsp vanilla
5 eggs, lightly beaten
dash of nutmeg
maple syrup
In sm bowl, combine the gingersnap crumbs & butter. Press into a greased 13x9 baking dish; set aside.
In lg mixing bowl, beat cream cheese and sugar until smooth.
Beat in pumpkin, cinnamon, and vanilla.
Add eggs, put on low speed just until combined.
Pour over crust; sprinkle with nutmeg.
Bake at 350 for 40-45 min. or until center is almost set.
Cool on wire rack for 10 min.
Carefully run knife around edge of baking dish to loosen; cool 1 hour longer.
Refrigerate overnight.
Cut into squares, serve with maple syrup!! YUM!!!
remember to refrigerate leftovers!
Showing posts with label cheesecake. Show all posts
Showing posts with label cheesecake. Show all posts
26 March 2010
25 March 2010
Philadelphia Peaches 'n Cream no-bake Cheesecake
Have not made this yet, but it looks REALLY yummy! not to mention, not having to bake it sounds even better to me for the warmer months coming up when you really don't want to turn the oven on if you don't have to!
2 c Graham Cracker crumbs
6 Tbs butter, melted
1 c sugar, divided
4 pkg (8oz each) Neufchatel cheese, softened
1 pkg (3oz) peach flavored gelatin (jello)
1 can (15oz) sliced peaches in juice, drained, chopped
1 tub (8oz) lite cool whip topping, thawed
Mix graham cracker crumbs, butter & 1/4 c sugar; press onto bottom of a 13x9 pan. Refrigerate while making up the filling.
Beat the neufchatel cheese & remaining sugar in lg bowl w/mixer until blended. Add dry gelatin mix; mix well. Stir in peaches and cool whip. Spoon over crust; cover.
Refrigerate 4 hours or until firm. Make sure you refrigerate left overs.
Substitute the canned peaches with 2 fresh chopped peaches.
This is to make 16 servings...
Taken from the Kraft Foods Spring 2009 Food & Family
2 c Graham Cracker crumbs
6 Tbs butter, melted
1 c sugar, divided
4 pkg (8oz each) Neufchatel cheese, softened
1 pkg (3oz) peach flavored gelatin (jello)
1 can (15oz) sliced peaches in juice, drained, chopped
1 tub (8oz) lite cool whip topping, thawed
Mix graham cracker crumbs, butter & 1/4 c sugar; press onto bottom of a 13x9 pan. Refrigerate while making up the filling.
Beat the neufchatel cheese & remaining sugar in lg bowl w/mixer until blended. Add dry gelatin mix; mix well. Stir in peaches and cool whip. Spoon over crust; cover.
Refrigerate 4 hours or until firm. Make sure you refrigerate left overs.
Substitute the canned peaches with 2 fresh chopped peaches.
This is to make 16 servings...
Taken from the Kraft Foods Spring 2009 Food & Family
Chocolate Turtle Cheesecake Bars
This looks insanely delicious in the magazine photo (recipe taken from the spring 2009 Foods & Family mag. from kraft foods)...it is really easy to make up, delicious to eat, just one catch that I found after making it...the caramel made it really hard to cut through the crust...not sure if you could add a little more milk to it to make it softer or if it would be better to use the caramel topping from Smuckers in pace of what they call for...up to you what you try. Our crew inhaled it, harder crust & all...
1 1/2 c crushed Nilla Wafers (about half a box)
3/4 c Pecans, chopped
1/4 c butter, melted
32 Kraft caramels
3 Tbs milk
4 pkg (8oz) Philadelphia cream cheese, softened
1 c sugar
1 c sour cream
4 eggs
1 pkg (8 squares) Baker's Semi-Sweet chocolate, divided (we used wilburs wafers instead)
Heat oven to 300.
Mix wafer crumbs, 1/2 c nuts & the melted butter (I used my processor to get the nuts & wafers chopped up). Press onto bottom of 13x9 baking dish.
Microwave caramels & milk on MEDIUM 4-5 min. until caramels are melted & mixture is blended, stirring every 2 min. Pour over crust; spread to within 1 inch of edge. Cool.
Beat cream cheese and sugar in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended
Melt 7 chocolate squares. Stir into cream cheese batter; pour over caramel layer.
Bake 45-50 minutes (mine took an additional 15 min. so use time as a guide, but watch your cake to make sure you cook as long as it needs for your oven). The center is to be almost set (not much jiggling, but a little).
Refrigerate 4 hours (or overnight). Sprinkle remaing nuts over top just before serving, melt remaining chocolate & drizzle over cheesecake.
I left off the last part of this because, well, I forgot! It was yummy, but like I said above, I might try again but use the Smuckers Caramel topping instead of the milk/caramel mix to see if it remains softer so you can easiy get a piece of crust with the cheesecake. They do add in that if you want it to be "lighter" you can use the Neufchatel Cheese in place of full fat cream cheese, and reduced fat or light sour cream...if you do these things, you can cut off 60 calories & 8 g of fat per serving...I did 2 blocks reg. cream cheese and 2 blocks of the lighter, the cake came out really nice, not too heavy but not too light either.
If you try this & use a different caramel or ingred. let me know how it comes out! This does say it should make 16 servings...I got 15 with 3 rows cut into 5 pieces each row...this was generous, but not too big.
1 1/2 c crushed Nilla Wafers (about half a box)
3/4 c Pecans, chopped
1/4 c butter, melted
32 Kraft caramels
3 Tbs milk
4 pkg (8oz) Philadelphia cream cheese, softened
1 c sugar
1 c sour cream
4 eggs
1 pkg (8 squares) Baker's Semi-Sweet chocolate, divided (we used wilburs wafers instead)
Heat oven to 300.
Mix wafer crumbs, 1/2 c nuts & the melted butter (I used my processor to get the nuts & wafers chopped up). Press onto bottom of 13x9 baking dish.
Microwave caramels & milk on MEDIUM 4-5 min. until caramels are melted & mixture is blended, stirring every 2 min. Pour over crust; spread to within 1 inch of edge. Cool.
Beat cream cheese and sugar in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended
Melt 7 chocolate squares. Stir into cream cheese batter; pour over caramel layer.
Bake 45-50 minutes (mine took an additional 15 min. so use time as a guide, but watch your cake to make sure you cook as long as it needs for your oven). The center is to be almost set (not much jiggling, but a little).
Refrigerate 4 hours (or overnight). Sprinkle remaing nuts over top just before serving, melt remaining chocolate & drizzle over cheesecake.
I left off the last part of this because, well, I forgot! It was yummy, but like I said above, I might try again but use the Smuckers Caramel topping instead of the milk/caramel mix to see if it remains softer so you can easiy get a piece of crust with the cheesecake. They do add in that if you want it to be "lighter" you can use the Neufchatel Cheese in place of full fat cream cheese, and reduced fat or light sour cream...if you do these things, you can cut off 60 calories & 8 g of fat per serving...I did 2 blocks reg. cream cheese and 2 blocks of the lighter, the cake came out really nice, not too heavy but not too light either.
If you try this & use a different caramel or ingred. let me know how it comes out! This does say it should make 16 servings...I got 15 with 3 rows cut into 5 pieces each row...this was generous, but not too big.
Subscribe to:
Posts (Atom)