Best Nancys Cheese Cake Recipes
CHEESECAKE BALLS
Steps:
- Use a small cookie scoop or a rounded tablespoon to make balls out of the leftover cheesecake. After you scoop out the balls, roll them in your hands to make the rounds neater. Place on a parchment-lined baking sheet and insert a lollipop stick in the top of each. Squeeze the cheesecake around the base of each lollipop stick to ensure it will stay put. Pop into the freezer for 1 full hour.
- Set up a double boiler by bringing a medium saucepan of water to a simmer. Place a small bowl over the top, making sure the bottom doesn't touch the water. Add the candy melts to the bowl and stir until smooth and melted. Stir in the vegetable oil until smooth.
- Quickly dip the cheesecake balls into the melted chocolate and twirl to coat. You may need a knife to help cover the balls. Sprinkle the cheesecake balls before the chocolate dries with your choice of chopped candy, peanuts or toffee brickle and place back on the baking sheet. Refrigerate to set up, about 5 minutes.
NANCY'S CHEESE CAKE
Steps:
- 1. Mix together first 3 ingredients and line bottom of 8'' or 9'' spring form pan with mixture. Press down with fingers.
- 2. Beat until smooth,the cream cheese, eggs & vanilla, pour mixture on top of crust. Bake at 325 for 50 minutes.
- 3. For the topping: 1 pt. Sour cream ½ cup sugar 1 tsp. Vanilla After 50 minutes, pour topping on and bake an additional 10 minutes. Cool and refrigerate over night.
NANCY'S FAMOUS CANNOLI CREAM CHEESECAKE
Whoa ... this is a really delicious cheesecake. You'll really notice the ricotta cheese in this one. Cannoli's are one of my favorite desserts at my local Italian restaurant and I loved the flavor the crushed shells added. It's pretty impressive!
Provided by Nancy A.
Categories Other Desserts
Time 1h30m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350 degrees. Line the bottom of a 9 inch spring form pan with aluminum foil and spray lightly with baking spray.
- 2. To make crust: Combine 1 cup crushed cannoli shells (use 6 large or 12 mini's to equal approximately 1 1/4 cups, crushed), 1 tablespoon unsweetened cocoa powder, 1 tablespoon sugar, and 1/4 cup melted butter. Pat into bottom of prepared pan. Set aside.
- 3. To make filling: In large mixer bowl, using paddle attachment, beat until smooth, 3 packages softened cream cheese, 1 1/2 cups, plus 2 tablespoons sugar, and 1/2 cup heavy cream. Add in eggs, orange zest, vanilla and ricotta. Mix until well incorporated. Fold in chocolate chips. Pour batter over crust in prepared pan, and bake for approximately 60-70 minutes ( oven temperatures may vary), until filling is set.
- 4. Cool to room temperature, then chill in refrigerator at least 2 hours or overnight.
- 5. Before serving, remove sides from pan, and peel off aluminum foil from bottom and place cheesecake on serving platter or cake plate, Garnish with remaining 1/4 cup crushed cannoli shells,1/4 cups mini chocolate chips, 1/4 cup sifted powdered sugar, and additional orange zest, if desired. Store in refrigerator.
CAKE 'N CHEESECAKE
This is my family's absolute favorite dessert. Found it in the Detroit Free Press newspaper in the early 70's. Very easy to make and soooo delicious!
Provided by Nancy1954
Categories Cheesecake
Time 1h10m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Cheesecake topping:.
- Beat cream cheese and sugar together until well blended, then mix in sour cream and vanilla. Beat in eggs one at a time, then set aside.
- Cake batter:.
- Sift dry ingredients together. Cream butter and sugar, then beat in eggs, then milk and vanilla. Stir in dry ingredients.
- Grease and flour a deep 9-inch Pyrex pie plate, or a 9 x 9-inch square pan. Spread cake batter over bottom and sides, spreading much thinner on sides. Spoon cheesecake mixture over batter.
- Bake at 325° for 40-45 minutes, until cheesecake is set. Spread with sour cream topping, then return to oven for another 5 minutes. Cool, then refrigerate at least 4 hours.
- Sour cream topping:.
Nutrition Facts : Calories 711.7, Fat 44.2, SaturatedFat 26.6, Cholesterol 248.9, Sodium 447.3, Carbohydrate 68.8, Fiber 0.6, Sugar 49.4, Protein 11.3
NANCY'S BUTTERSCOTCH CHEESECAKE
Yet another Butterscotch Cheesecake:)This is one that my mother used to make for me on my birthday as it combines two favorites--hope you enjoy-
Provided by Peggy Lynn
Categories Cheesecake
Time 8h40m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Combine crumbs, the 1/3 cup granulated sugar and the butter or margarine;press into bottom and 2-1/2 inches up sides of a 9-inch springform pan.
- In small saucepan combine pudding mix and the remaining 1/2 cup granulated sugar;stir in milk.
- Cook and stir til thickened and bubbly.
- Remove from heat; cover surface with clear plastic wrap and cool in refrigerator no more than 20 minutes.
- In large mixer bowl beat cream cheese until fluffy;add eggs and beat til blended.
- Add vanilla and the cooled pudding.
- Blend well.
- Pour into prepared crust.
- Bake in 375 oven for 50 minutes or til knife inserted just off-center comes out clean.
- Combine sour cream, vanilla and powdered sugar;spread atop cheesecake.
- Return to oven for 2 minutes.
- Cool to room temperature.
- Chill in refrigerator at least 8 hours before serving if possible.
- *Cook time reflects chill time*.
Nutrition Facts : Calories 475.6, Fat 36.1, SaturatedFat 20.3, Cholesterol 148.4, Sodium 346.8, Carbohydrate 31.9, Fiber 0.3, Sugar 25.3, Protein 7.5
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