SOUTHWESTERN CHEESECAKE
This savory cheesecake has a tortilla chip crust, is flavored with chilies and a colby cheese blend and is topped with colorful vegetables.
Provided by My Food and Family
Categories Meal Recipes
Time 5h
Yield Makes 50 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crushed chips and butter; press firmly onto bottom of pan. Bake 15 minutes; set aside.
- Beat cream cheese and eggs in large bowl with electric mixer on medium speed until well blended. Add shredded cheese and chilies; mix well. Pour over crust.
- Bake 30 minutes or until center is almost set. Spread sour cream over cheesecake. Run small knife or spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with remaining ingredients just before serving. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 70, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 30 mg, Sodium 90 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
TEXAS CHEESECAKE
This is an award winning recipe I got from the local newspaper. The three-hour cook time includes about 2.5 hours chilling time before serving.
Provided by Mark H.
Categories Dessert
Time 3h30m
Yield 1 cheesecake, 8-16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- Mix together crushed chips and melted margarine, then press into the bottom of a 9-inch springform pan.
- Bake 15 minutes at 350.
- Beat cream cheese and egg in a food processor or mixing bowl until well blended.
- Mix in colby/jack cheese, chilies, garlic powder, and Tabasco sauce.
- Pour mixture over crust.
- Bake 30 minutes at 350 degrees.
- When cake is done, remove from oven and spread sour cream over cheesecake.
- Loosen cheesecake from rim of pan by running a sharp, thin knife around inside rim.
- Let cheesecake cool before removing pan ring.
- Top with red bell pepper, green onion, and sliced olives.
- Refrigerate several hours, then serve with chips or crackers.
Nutrition Facts : Calories 438.3, Fat 41.2, SaturatedFat 22.9, Cholesterol 126.7, Sodium 470.7, Carbohydrate 5.2, Fiber 0.7, Sugar 1.4, Protein 13.4
CLASSIC NEW YORK CHEESECAKE
With this recipe, a creamy, gorgeous, crack-free New York-style cheesecake is totally doable, even for beginners!
Provided by Jennifer Segal
Categories Desserts
Time 2h25m
Yield 8 to 10
Number Of Ingredients 15
Steps:
- Preheat the oven to 375°F and set an oven rack in the lower middle position. Wrap a 9- or 10-inch springform pan with one large piece of heavy-duty aluminum foil, covering the underside and extending all the way to the top so there are no seams on the bottom or sides of the pan. Repeat with another sheet of foil for insurance. Spray the inside of the pan with nonstick cooking spray.
- Make the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Stir until well combined. Press the crumbs into an even layer on the the bottom of the prepared pan. Bake the crust for 10 minutes, until set. Remove the pan from the oven and set aside.
- Reduce the oven temperature to 325°F. Set a kettle of water to boil.
- Make the batter: In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the cream cheese, sugar, and flour together on medium speed until just smooth, about 1 minute. Scrape the bottom and sides of the bowl to be sure the mixture is evenly combined. Add the vanilla, lemon zest, lemon juice, and salt; beat on low speed until just combined. Add the eggs, one at a time, mixing on low speed until incorporated, scraping the bowl as necessary. Mix in the sour cream. Make sure the batter is uniform but do not over-mix.
- Check to make sure your oven has cooled to 325°F, then set the cheesecake pan in a large roasting pan. Pour the batter on top of the crust. Pour the boiling water into the large roasting pan to come about 1 inch up the side of the cake pan. Bake until the cake is just set, 1 hour and 30 minutes to 1 hour and 45 minutes. (If the cheesecake starts to look too golden on top towards the end, cover it loosely with foil.) The cake should not look liquidy at all but will wobble just a bit when the pan is nudged; it will continue to cook as it cools. Carefully remove the roasting pan from the oven and set it on a wire rack. Cool the cheesecake in the water bath until the water is just warm, about 45 minutes. Remove the springform pan from the water bath and discard the foil. If necessary, run a thin-bladed knife around the edge of the cake to make sure it's not sticking to the sides (which can cause cracks as it cools), then cover with plastic wrap and transfer to the refrigerator to cool for at least 8 hours or overnight.
- For serving: Remove the sides of the springform pan. Serve the cheesecake right from the base of the pan; or, to transfer it to a serving platter, run a long, thin spatula between the crust and the pan bottom, and then use two large spatulas to carefully transfer the cheesecake to a serving dish. Slice with a sharp knife, wiping the knife clean between slices. Serve with berry sauce, if you like.
- Make Ahead: The cheesecake can be made and stored in the springform pan in the fridge, tightly covered with plastic wrap, up to two days ahead of time.
- Freezer-Friendly Instructions: The cheesecake can be frozen for up to 3 months. To freeze, place the cake in the freezer briefly, unwrapped, to firm it up. Then double-wrap it tightly with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw in the refrigerator the night before you plan to eat it.
- Pro Tip: Springform pans are notorious for leaking. Since a cheesecake bakes in a water bath, the foil prevents the water from seeping in during baking. Please do not attempt to use standard 12-inch (30cm) aluminum foil - you can't have any foil seams on the bottom or sides of the pan. No matter how well (or how many times) you wrap the pan, if there are seams exposed to the water, the water will find a way in. Even when wrapped properly, you can occasionally get some condensation inside the foil. If this happens, don't worry - the crust is likely just a bit moist around the edges. Simply remove the sides of the springform pan before refrigerating and let it dry out in the refrigerator.
Nutrition Facts : ServingSize 1 slice, Calories 659, Fat 43 g, Carbohydrate 59 g, Protein 11 g, SaturatedFat 24 g, Sugar 49 g, Fiber 1 g, Sodium 464 mg, Cholesterol 233 mg
TOASTED COCONUT, PECAN, AND CARAMEL PIE
Very rich tasting pie that is easy to prepare. Everyone loves this pie.
Provided by Patrice
Categories Desserts Pies Pecan Pie Recipes
Time 1h40m
Yield 16
Number Of Ingredients 8
Steps:
- In a medium skillet, melt butter or margarine over medium heat. Add coconut and pecans. Toss well, and saute until coconut is lightly browned. Set aside to cool.
- In a large mixing bowl, beat cream cheese until fluffy. Add condensed milk and mix until smooth. Fold in whipped topping. Spread 1/4 of cream cheese mixture into each pastry shell. Sprinkle 1/4 of coconut mixture over each pie. Drizzle 1/2 of caramel topping over each coconut layer. Follow with remaining cream cheese mixture, then remaining coconut mixture.
- Pies may be served chilled or frozen.
Nutrition Facts : Calories 479.2 calories, Carbohydrate 50.9 g, Cholesterol 31.6 mg, Fat 29.4 g, Fiber 2.3 g, Protein 5.8 g, SaturatedFat 16.7 g, Sodium 333.7 mg, Sugar 23.6 g
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