Posted by Grandma Jeanne on December 24, 2008
1 can (21 ounces) apple pie filling
9 inch graham cracker crust
16 ounces cream cheese, softened
1/2 cup sugar
1/4 teaspoon vanilla
2 eggs
1/4 cup caramel topping
12 pecan halves
2 tablespoons chopped pecans
Reserve 3/4 cup of apple pie filling. Set aside.
Spoon the remaining filling into the crust.
Beat together the cream cheese, sugar, and vanilla until smooth.
Add the eggs and mix well.
Pour this mixture over the pie filling.
Bake at 350 degrees for 35 minutes or until center of the cake is set.
Cool to room temperature.
Mix the reserved pie filling and the caramel topping in a small saucepan and heat for about 1 minute or until spreadable.
Spoon the apple-caramel mixture over the top of the cheesecake and spread evenly.
Decorate the edge of the cheesecake with pecan halves and sprinkle with chopped pecans.
Refrigerate the cake until ready to serve.
You can find a wide variety of electric mixer
at Amazon.com. Here are just two of the possibilities:
Posted by Grandma Jeanne on October 12, 2008
1/2 cup of pecans
2 tablespoons of sugar
1 cup of gingersnap crumbs (from about 20 cookies)
5 tablespoons of unsalted butter, melted
16 ounces 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
Place the 1/2 cup pecans and sugar in food processor and process until finely chopped, about 20 seconds.
Pour into large bowl, add gingersnap crumbs, and mix.
Pour in the butter and stir well to combine.
Turn mixture into 10-inch pie dish, and press evenly against bottom and sides to form crust. Bake for 10 minutes.
Set aside to cool. (Leave oven on.)
In large bowl, beat cream cheese and brown sugar until soft and well blended.
Stir in sour cream and pumpkin.
Gradually beat in eggs, one at a time and the cinnamon, cloves, and ginger.
Place pie dish on baking sheet, and pour in filling.
Bake at 325 degrees in middle of oven for 45 minutes or until filling is set.
Let cool on rack.
Arrange pecan halves around edge of pie.
Makes 12 servings.
You can find a wide variety of electric mixers at Amazon.com. Here are just two of the possibilities:
Posted by Grandma Jeanne on July 29, 2008
Ingredients for Crust
1 cup chocolate wafer cookie crumbs
2-1/2 ounces roasted unsalted peanuts, – coarsely chopped
1/4 cup unsalted butter, melted
2 tablespoons brown sugar – firmly packed
1 pinch salt
Ingredients for Filling
24 ounces cream cheese, room temperature
1-1/2 cups brown sugar – firmly packed
1/2 cup creamy peanut butter – do not use fresh
1 teaspoon vanilla extract
4 large eggs
1/4 cup whipping cream
10 ounces Reese’s Peanut Butter Cups – cut into 3/4-inch pieces
Ingredients for Topping
2 cups sour cream
1/4 cup sugar
1 teaspoon vanilla extract
Crust
Position rack in center of oven and preheat to 350 F.
Butter 9-inch-diameter springform pan with 2-3/4-inch-high sides.
Mix chocolate cookie crumbs, chopped peanuts, melted butter, brown sugar, and a pinch of salt in bowl until well combined.
Press mixture evenly onto bottom and 1/2-inch up sides of pan.
Bake until crust is set, about 8 minutes.
Cool in pan on rack.
Reduce oven temperature to 325 degrees F.
Filling
Using electric mixer, beat cream cheese and brown sugar in large bowl until smooth.
Add peanut butter and vanilla extract, and beat just until blended.
Add eggs 1 at a time, beating just until blended after each addition.
Add whipping cream and beat until smooth.
Stir in peanut butter cup pieces.
Pour filling into crust.
Bake until sides of cake are set but center still moves slightly, about 55 minutes.
Cool cake in pan on rack 10 minutes.
Topping
Blend sour cream, sugar, and vanilla extract in medium bowl.
Carefully spoon topping over cheesecake.
Return cheesecake to oven, and bake 5 minutes.
Cool cheesecake in pan on rack.
Run small sharp knife around edge of cheesecake to loosen.
Cover and refrigerate overnight.
Can be prepared 3 days ahead. Keep refrigerated.
Release pan sides.
Let stand 20 minutes at room temperature before serving.
You can find a wide variety of electric mixers at Amazon.com. Here are just two of the possibilities:
Posted by Grandma Jeanne on March 3, 2008
This is a great unusual cheesecake!
Crust:
2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
Filling:
3 packages (8 ounces each) cream cheese, softened
1-1/4 cups sugar
2 tablespoons brown sugar
3 eggs, lightly beaten
1/4 cup heavy whipping cream
2 tablespoons cornstarch
1 tablespoon sour cream
1-1/2 teaspoons vanilla extract
1 teaspoon lemon juice
1/2 teaspoon ground cinnamon
1-1/3 cups chopped carrots, cooked and pureed
Topping:
1 cup graham cracker crumbs
2 tablespoons brown sugar
1-1/2 teaspoons ground cinnamon
1/4 cup butter, melted
In a small bowl, combine crumbs and sugar; stir in butter.
Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet.
Bake at 350° for 6-8 minutes. Cool on a wire rack.
In a large mixing bowl, beat cream cheese and sugars until smooth.
Add eggs; beat on low speed just until combined.
Stir in the cream, cornstarch, sour cream, vanilla, lemon juice, and cinnamon.
Fold in carrots.
Pour into crust.
Place pan on a double thickness of heavy-duty foil (about 16 in. square). Securely wrap foil around pan. Place in a larger baking pan. Add 1 in. of hot water to larger pan.
Bake at 350° for 55-60 minutes until center is just set.
Combine topping ingredients; sprinkle over filling.
Bake 7-10 minutes longer.
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.
Remove sides of pan.
Serves 10-12
Posted by Grandma Jeanne on April 11, 2007
2 – 8 ounce packages cream cheese, softened
1/2 cup sugar
2 eggs
2 teaspoons vanilla
l box vanilla wafer cookies
1 can cherry pie filling
Beat first four ingredients until smooth.
Line muffin tins with paper liners.
Place one vanilla wafer in the bottom of each cup. Fill cup 2/3 full with cream cheese mixture.
Bake at 350 degrees for 20 minutes.
Cool. Top with cherries.
Makes 18-20
