Amaretto Cheesecake

Amaretto Cheesecake

Amaretto Cheesecake Ingredients:

1 1/2 c graham cracker crushed
1/2 Stick butter, melted
15 oz Ricotta cheese
8 oz Cream cheese
4 Eggs, lightly beaten
1/2 c Sugar
1/3 c Amaretto liquor
1 ts Vanilla
1/4 ts Salt

Amaretto Cheesecake Directions:

Great topped with strawberry jam. Combine crumbs of graham crackers and butter; press over bottom and sides of greased 9 inch spring- form pan. Chill. Preheat oven to 325. Beat together ricotta and cream cheese until smooth. Pour mixture into pan; bake 1 hour and 15 minutes, or until firm in middle. Cool 30 minutes in pan before removing. Cool completely (preferably in refrigerator overnight) before serving.

Top your amaretto cheesecake with fresh fruit, or jam.

New York Cheesecake

New York Cheesecake Ingredients:

New York Cheesecake Main Ingredients:

• Pie Crust (We use a ready-made graham cracker crust from the Keebler co.)
• 3 oz. Sour Cream
• 12 oz. Cream Cheese (We prefer the one from the Philadelphia co.)
• Vanilla; ¼ tsp. (if pure vanilla) – ½ tsp. (if using imitation vanilla)
• ¼ tsp. Lemon Juice
• 1 Large Egg (whole)
• 3 tbsp. Sugar

New York Cheesecake Topping Ingredients:

• 13 oz. Sour Cream
• 2 tbsp. Sugar

New York Cheesecake Instructions:

Combine the cream cheese, vanilla, egg and lemon juice in a mixing bowl. Whip contents until smooth. Stir in the sugar and blend. Stir in sour cream and blend. Pour mixture into the crust and bake at 300 degrees for 35 minutes. Remove cheesecake from the oven and allow it to sit.

Next, whip topping ingredients together and spread over the top of the cheesecake. Bake at 375 degrees for 10 minutes. Remove cheesecake from the oven and allow it to sit at room temperature for 20 minutes.

If you have used a ready-made pie crust, attach the clear plastic top and put it in the refrigerator to chill.

New York Cheesecake is best served chilled.

Pumpkin Cheesecake Pie With Gingersnap Cookie Crust

Pumpkin Cheesecake Pie With Gingersnap Cookie Crust

Pumpkin cheesecake pie with gingersnap cookie crust

Ingredients for Pumpkin Cheesecake Pie With Gingersnap Cookie Crust:

1/2 cup of pecans
2 tablespoons of sugar
1 cup of gingersnap crumbs (from about 20 cookies)
5 tablespoons of unsalted butter, melted
1 lb. of cream cheese, room temperature
2/3 cup of brown sugar, packed
1/2 cup of sour cream, room temperature
1 cup of canned solid-pack pumpkin
3 eggs, room temperature
1 teaspoon of ground cinnamon
Pinch of ground cloves
Pinch of ground ginger
Pecan halves, for garnish

Cheddar Chili Cheesecake

Cheddar Chili Cheesecake Ingredients:

1 1/2 tb Butter (for pan)
1/4 c Fine breadcrumbs, toasted
1/4 c Finely grated cheddar cheese
6 oz Thinly sliced ham
1 1/2 lb Cream cheese, room temp.
3/4 lb Sharp cheddar, grated
1 c Cottage cheese
3/4 c Chopped green onion
4 Eggs
3 tb Jalapeno pepper*
2 tb Milk
1 Garlic clove, halved

*seeded and finely chopped

(more…)

Amaretto Mousse Cheesecake

To make this cheesecake:

Ingredients:

2 c Graham cracker crumbs
1/2 c Butter or margarine, melted
1 Envelope unflavored Gelatin
1/2 c Cold Water*
3 pk (8 oz each) cream cheese, softened
1 1/4 c Sugar
1 cn (5 oz) evaporated milk
1 ts Lemon juice
1/3 c Amaretto liqueur
1 ts Vanilla extract
3/4 c Whipping or heavy cream, whipped