The Twevle Days of Cheesecake

 Cannoli Cheesecake

3 cartons (15 ounces each) ricotta cheese

1-1/2 cups sugar

1/2 cup all-purpose flour

3 teaspoons  Pure Vanilla Extract

2 teaspoons grated orange peel

7 eggs, lightly beaten

1/3 cup miniature semisweet chocolate chips

1/4 cup chopped pistachios

Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan; set aside.

In a large bowl, beat ricotta cheese and sugar until smooth. Beat in the flour, vanilla and orange peel. Add eggs; beat on low speed just until combined. Pour into prepared pan; sprinkle with chocolate chips. Place in a large baking pan; add 1 in. of hot water to larger pan.

Bake at 350° for 65-75 minutes or until center is almost set. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.

Refrigerate overnight. Sprinkle with pistachios

    Lemon Cheesecake Squares

3/4 cup shortening

1/3 cup packed brown sugar

1-1/4 cups all-purpose flour

1 cup rolled oats

1/4 teaspoon salt

1/2 cup seedless raspberry jam

FILLING:

4 packages (8 ounces each) cream cheese, softened

1-1/2 cups sugar

1/4 cup all-purpose flour

4 eggs

1/3 cup lemon juice

4 teaspoons grated lemon peel

 In a large bowl, cream shortening and brown sugar until light and fluffy. Combine the flour, oats and salt; gradually add to creamed mixture and mix well.

Press dough into a greased 13-in. x 9-in. baking dish. Bake at 350° for 15-18 minutes or until golden brown. Spread with jam.

For filling, in a large bowl, beat the cream cheese, sugar and flour until smooth. Beat in the eggs, lemon juice and peel just until blended. Carefully spoon over jam.

Bake at 350° for 30-35 minutes or until center is almost set. Cool on a wire rack. Cover and store in the refrigerator

Citrus Cheesecake

1/2 cup butter, softened

1/3 cup sugar

1 egg yolk

1/2 teaspoon Spice Islands®, All Natural, No Corn Syrup Added, Pure Vanilla Extract

1-1/4 cups all-purpose flour

1 teaspoon grated lemon peel

FILLING

5 packages (8 ounces each) cream cheese, softened

1-3/4 cups sugar

3 tablespoons all-purpose flour

1-1/2 teaspoons grated lemon peel

1-1/2 teaspoons grated orange peel

1/4 Pure Vanilla Extract

5 eggs, lightly beaten

2 egg yolks, lightly beaten

1/4 cup heavy whipping cream

TOPPING

1-1/2 cups (about 12 ounces) sour cream

3 tablespoons sugar

1 teaspoon Vanilla Extract

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolk and vanilla. Combine flour and lemon peel; gradually add to creamed mixture. Mix until dough forms a ball and pulls away from the sides of the bowl. Divide dough in half; cover and refrigerate for 1 hour or until easy to handle.

Remove sides of a 9-in. springform pan. Grease bottom. Between waxed paper, roll one half dough to fit bottom of pan. Peel off top paper; invert dough onto bottom of pan. Remove paper; trim dough to fit pan.

Mocha Cheesecake

1-1/4 cups confectioners' sugar

1 cup all-purpose flour

1/2 cup Cocoa

1/4 teaspoon baking soda

Dash salt

1/2 cup butter, melted

FILLING:

1 package (8 ounces) cream cheese, softened

1 can (14 ounces) sweetened condensed milk

2 eggs, lightly beaten

1 tablespoon hot water

2 to 3 teaspoons instant coffee granules

Whipped topping, baking cocoa, fresh raspberries and mint, optional

In a bowl, combine the first five ingredients; sir in butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 12-15 minutes or until the edges are browned. Cool on a wire rack.

In a large bowl, beat cream cheese and milk until smooth. Add eggs, beating on low speed, just until combined. In a small bowl, combine water and coffee granules; let stand for 1 minute. Add to the creamed mixture; beat just until mixed. Pour into crust. Return pan to baking sheet.

Bake at 350° for 20-25 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

Remove sides of pan. Let stand at room temperature for 30 minutes before cutting. If desired, pipe whipping topping around edges and dust with cocoa; garnish with berries and mint.

    Praline Cheesecake

1-1/2 cups graham cracker crumbs

3 tablespoons sugar

3 tablespoons butter, melted

3 packages (8 ounces each) cream cheese, softened

3/4 cup packed brown sugar

2 tablespoons all-purpose flour

3 eggs

2 teaspoons Vanilla Extract

1/2 cup chopped pecans, toasted

Whipped cream

Whole pecans

Combine cracker crumbs, sugar and butter. Press into the bottom of a 9-in. springform pan. Bake at 350° for 10 minutes. Set side.

      Meanwhile, beat cream cheese until smooth in a large bowl. Gradually

    add brown sugar and flour. Add    eggs, one at a time, beating well after    each addition. Add vanilla. Stir in chopped pecans. Pour into crust; bake at 350° for 40-45 minutes or until golden brown. Cool 20 minutes. Refrigerate overnight. Just before serving, garnish with whipped cream and pecans.

Peanut Butter Cheese Cake

1-1/2 cups crushed pretzels

1/3 cup butter, melted

FILLING:

5 packages (8 ounces each) cream cheese, softened

1-1/2 cups sugar

3/4 cup creamy peanut butter

2 teaspoons Pure Vanilla Extract

3 eggs, lightly beaten

1 cup peanut butter chips

1 cup (6 ounces) semisweet chocolate chips

TOPPING:

1 cup (8 ounces) sour cream

3 tablespoons creamy peanut butter

1/2 cup sugar

1/2 cup finely chopped unsalted peanuts

In a small bowl, combine pretzels and butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. spring-form pan. Place pan on a baking sheet. Bake at 350° for 5 minutes. Cool on a wire rack.

In a large bowl, beat cream cheese and sugar until smooth. Add peanut butter and vanilla; mix well. Add eggs; beat on low just until combined. Stir in chips. Pour over the crust. Return pan to baking sheet.

Bake at 350° for 50-55 minutes or until center is almost set. Remove from the oven; let stand for 15 minutes (leave oven on).

For topping, in a small bowl, combine the sour cream, peanut butter and sugar; spread over filling. Sprinkle with nuts. Bake 5 minutes longer.

Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer. Refrigerate overnight.

Chocolate Almond Cheesecake

CRUST:

1 package (9 ounces) chocolate wafer cookies, crushed (about 2 cups)

1/4 cup sugar

1/4 teaspoon ground cinnamon

1/4 cup butter, melted

FILLING:

2 packages (8 ounces each) cream cheese, softened

1 cup sugar

1 cup (8 ounces) sour cream

8 ounces semisweet chocolate, melted and cooled

1/2 teaspoon almond extract

2 eggs, lightly beaten

TOPPING:

1 cup (8 ounces) sour cream

1/4 teaspoon Cocoa

2 tablespoons sugar

1/2 teaspoon almond extract

In a small bowl, combine crust ingredients; reserve 2 tablespoons for garnish. Press remaining crumbs evenly onto the bottom and 2 in. up the sides of a 9-in. springform pan. Chill.

For filling, in a large bowl, beat the cream cheese, sugar, sour cream, chocolate and extract until smooth. Add eggs; beat on low speed just until combined. Pour into crust.

Place pan on a baking sheet. Bake at 350° for 40 minutes (filling will not be set). Remove from oven and let stand for 5 minutes.

Meanwhile, combine topping ingredients. Gently spread over filling. Sprinkle with reserved crumbs. Bake 10 minutes more.

Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

Brownie Cheesecake

1 package fudge brownie mix (13-inch x 9-inch pan size)

FILLING:

4 packages (8 ounces each) cream cheese, softened

1 cup sugar

4 eggs, lightly beaten

3 teaspoons, Pure Vanilla Extract

Fresh raspberries and chocolate curls, optional

Prepare brownie mix according to package directions for chewy fudge brownies. Set aside 2/3 cup brownie batter; spread remaining batter into a greased 9-in. springform pan.

Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Bake at 350° for 25-28 minutes (brownies will barely test done). Cool for 10 minutes on a wire rack.

In a large bowl, beat cream cheese and sugar until smooth. Beat in eggs and vanilla on low speed just until combined. Stir 1/3 cup into reserved brownie batter; set aside. Spoon half the cheesecake batter into crust; dollop with half of reserved chocolate cheesecake batter. Repeat layers. Cut through batter with a knife to swirl the chocolate cheesecake batter.

Place in a larger baking pan; add 1 in. of hot water to larger pan. Bake at 325° for 1-1/2 hours or until surface is no longer shiny and center is almost set.

Remove pan from water bath and foil. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Garnish with raspberries and chocolate curls if desired.

Cranberry Cheesecake

2 cups graham cracker or shortbread cookie crumbs

1/3 cup butter, melted

TOPPING:

2/3 cup sugar

1/3 cup water

2 cups fresh cranberries

1 teaspoon lemon juice

FILLING:

4 packages (8 ounces each) cream cheese, softened

1 cup sugar

5 eggs, lightly beaten

1 tablespoon lemon juice

Combine crumbs and butter; press onto the bottom of a 9-in. springform pan. Place on a baking sheet. Bake at 300° for 5-8 minutes. Cool.

Meanwhile, for topping, combine sugar and water in a large saucepan. Bring to a boil over medium heat; boil 1 minute. Stir in berries; cover and reduce heat. Cook until most of the berries have popped, about 3 minutes. Add lemon juice. Press mixture through a sieve or food mill; set aside.

For filling, in a large bowl, beat cream cheese and sugar until light and fluffy. Add eggs, beating just until blended. Add lemon juice. Pour into crust. Spoon 1/4 cup topping over filling; cut through filling with a knife to swirl.

Return pan to baking sheet. Bake at 350° for 45 minutes. Turn oven off; let cheesecake stand in oven for 1 hour. Remove from oven; cool on a wire rack.

Carefully run a knife around sides of pan to loosen. Pour remaining topping over cheesecake. Refrigerate overnight. Remove sides of pan before cutting. 

Caramel Pecan Cheesecake

2 cups crushed shortbread cookies

3 tablespoons butter, melted

1/4 cup plus 2 tablespoons all-purpose flour, divided

1 jar (12-1/4 ounces) caramel ice cream topping

1 cup chopped pecans

5 packages (8 ounces each) cream cheese, softened

1-3/4 cups sugar

1-1/2 teaspoons Spice Islands®, All Natural, No Corn Syrup Added, Pure Vanilla Extract

4 eggs

2 egg yolks

1/3 cup heavy whipping cream

SOUR CREAM TOPPING:

2 cups (16 ounces sour cream

1/3 cup sugar

In a small bowl, combine cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Place pan on a baking sheet. Bake at 350° for 8-10 minutes or until set. Cool on a wire rack.

Meanwhile, in a small bowl, stir 1/4 cup flour into the caramel topping. Set aside 1/3 cup caramel mixture and 2 tablespoons pecans for garnish. Drizzle remaining caramel mixture over crust; sprinkle with remaining pecans.

In a large bowl, beat the cream cheese, sugar vanilla and remaining flour until smooth. Beat in eggs and yolks just until combined. Stir in cream.

Pour over crust. Bake at 325° for 65-70 minutes or until center is almost set.

In a small bowl, combine sour cream and sugar; carefully spread over warm filling. Bake 10-12 minutes longer or until topping is set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.

Chill for 8 hours or overnight. Remove sides of pan. Just before serving, drizzle with reserved caramel mixture and sprinkle with reserved pecans.

Layered Mocha Cheesecake

1-1/2 cups cream-filled chocolate sandwich cookie crumbs

1/4 cup butter, melted

FILLING:

2 tablespoons plus 1-1/2 teaspoons instant coffee granules

1 tablespoon boiling water

1/4 teaspoon ground cinnamon

4 packages (8 ounces each) cream cheese, softened

1-1/2 cups sugar

1/4 cup all-purpose flour

2 teaspoons Pure Vanilla Extract

4 eggs, lightly beaten

2 cups (12 ounces) semisweet chocolate chips, melted and cooled

GLAZE:

1/2 cup semisweet chocolate chips

3 tablespoons butter

Chocolate-covered coffee beans, optional

Place pan on a double thickness of heavy-duty foil (about 16 in. square). Securely wrap foil around pan.

Combine cookie crumbs and butter; press onto the bottom of a greased 9-in. springform pan. In a small bowl, combine the coffee granules, water and cinnamon; set aside.

In a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add eggs; beat on low speed just until combined.

Divide batter in half. Stir melted chocolate into one portion; pour over crust. Stir coffee mixture into the remaining batter; spoon over chocolate layer. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.

Bake at 325° for 55-60 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

In a microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Spread over cheesecake. Garnish with coffee beans if desired.

Ladyfingers Cheesecake

4-1/2 cups sliced fresh strawberries (about 2 pounds)

2 tablespoons plus 2 cups sugar, divided

3 packages (3 ounces each) ladyfingers, split

4 packages (8 ounces each) cream cheese, softened

2 cups heavy whipping cream

In a large bowl, combine strawberries and 2 tablespoons sugar. Cover; refrigerate for at least 1 hour. Meanwhile, arrange 25 split ladyfingers around the edges of a lightly greased 10-in. springform pan. Place 25 more on the bottom; set aside.

In a large bowl, beat cream cheese and remaining sugar until smooth. In another large bowl, beat cream until stiff peaks form. Gradually fold into cream cheese mixture.

Spoon half of the cream cheese mixture into prepared pan. Spread with half of strawberry mixture to within 1 in. of edges. Cover; refrigerate remaining strawberry mixture.

Arrange remaining ladyfingers over top. Spoon remaining cream cheese mixture over ladyfingers. Cover; refrigerate overnight. Serve with reserved strawberry mixture. 

Place on a baking sheet. Bake at 400° for 6-8 minutes or until light browned. Cool completely on a wire rack.

Attach sides of the pan and grease sides. Pat remaining dough 1-1/2 in. up sides of pan, pressing dough to bottom crust to seal.

For filling, in another large bowl, beat the cream cheese, sugar, flour, peels and vanilla until smooth. Add eggs and yolks; beat on low speed just until combined. Stir in cream just until combined. Pour into crust. Return pan to baking sheet.

Bake at 400° for 10 minutes. Reduce heat to 325°; bake 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes.

Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Combine topping ingredients; spread over cheesecake. Refrigerate overnight.

NOW LET'S SING!

On the first day of Christmas, my true love sent to me A cannoli cheesecake.
On the second day of Christmas, my true love sent to me Two lemon cheesecake squares, And a cannoli cheesecake.
On the third day of Christmas, my true love sent to me Three citrus cheesecakes, Two lemon cheesecake squares, And  a cannoli cheesecake.
On the fourth day of Christmas, my true love sent to me Four mocha cheesecakes, Three citrus cheesecakes, Two lemon cheesecake squares, And a cannoli cheesecake.
On the fifth day of Christmas, my true love sent to me Five praline cheesecakes, Four mocha cheesecakes, Three citrus cheesecakes, Two lemon cheesecake squares, And a cannoli cheesecake.
On the sixth day of Christmas, my true love sent to me Six peanut butter cheesecakes, Five praline cheesecakes, Four mocha cheesecakes, Three citrus cheesecakes, Two lemon cheesecake squares, And a cannoli cheesecake.
On the seventh day of Christmas, my true love sent to me Seven chocolate almond cheesecakes, Six peanut butter cheesecakes, Five praline cheesecakes, Four mocha cheesecakes, Three citrus cheesecakes, Two lemon cheesecake squares, and a cannoli cheesecake. On the eighth day of Christmas, my true love sent to me Eight brownie cheesecakes, Seven chocolate almond cheesecakes, Six peanut butter cheesecakes, Five praline cheesecakes, Four mocha cheesecakes,
Three citrus cheesecakes, Two lemon cheesecake squares, And a cannoli cheesecake. On the ninth day of Christmas, my true love sent to me Nine cranberry cheesecakes, Eight brownie cheesecakes, Seven chocolate almond cheesecakes, Six peanut butter cheesecakes, Five praline cheesecakes,
Four mocha cheesecakes, Three citrus cheesecakes, Two lemon cheesecake squares, And a cannoli cheesecake. On the tenth day of Christmas, my true love sent to me Ten caramel pecan cheesecakes, Nine cranberry cheesecakes, Eight brownie cheesecakes,
Seven chocolate almond cheesecakes, Six peanut butter cheesecakes,
Five praline cheesecakes, Four mocha cheesecakes, Three citrus cheesecakes,
Two lemon cheesecake squares, And a cannoli cheesecake. On the eleventh day of Christmas, my true love sent to me Eleven layared mocha cheesecakes, Ten caramel pecan cheesecakes, Nine cranberry cheesecakes, Eight brownie cheesecakes, Seven chocolate almond cheesecakes, Six peanut butter cheesecakes, Five praline cheesecakes,
Four mocha cheesecakes, Three citrus cheesecakes, Two lemon cheesecake squares, And a cannoli cheesecake. On the twelfth day of Christmas, my true love sent to me Twelve ladyfingers cheesecakes, Eleven layared mocha cheesecakes, Ten caramel pecan cheesecakes, Nine cranberry cheesecakes, Eight brownie cheesecakes,
Seven chocolate almond cheesecakes, Six peanut butter cheesecakes,
Five praline cheesecakes, Four mocha cheesecakes, Three citrus cheesecakes,
Two lemon cheesecake squares, And a cannoli cheesecake!