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INGREDIENTS
1 (1-ounce) square semisweet baking chocolate, chopped
1 cup plus 1 1/2 tablespoons unsalted butter, divided
1/2 cup all-purpose flour
1/8 teaspoon ground cinnamon
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1 cup graham-cracker crumbs
4 (1-ounce) bars milk chocolate, chopped
2 cups miniature marshmallows
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DIRECTIONS
1. Preheat oven to 350 degrees F. Lightly grease a 9-x-9-x-2-inch baking pan; set aside.
2. In a small saucepan, combine semisweet chocolate and 1 cup butter over low heat. Cook, stirring until melted; remove from heat.
3. In a small bowl, combine sugar, flour, salt, and cinnamon. Add to chocolate mixture. Add eggs and vanilla, whisking to combine. Spoon batter into prepared pan.
4. Bake for approximately 10 minutes; remove from oven.
5. In another bowl, melt remaining 1 1/2 tablespoons butter. Add graham-cracker crumbs to melted butter, stirring to combine. Sprinkle crumb mixture over brownies.
6. Bake for 10 to 15 minutes, or until a wooden pick inserted near the center comes out clean. Let cool completely
7. In a medium microwave-safe bowl, melt milk chocolate in microwave oven on High (100-percent power) for 30-second intervals, for approximately 1 1/2 minutes, or until melted. Let cool slightly. Add marshmallows, stirring to coat. Spoon mixture over cooled brownies.
8. When chocolate has set, cut brownies and serve.
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| This show-stopping cheesecake dessert gets a crown of grapes and marmalade glaze. |
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INGREDIENTS
3/4 cup finely crushed graham crackers
1/2 cup all-purpose flour
1/2 cup finely chopped pecans
3 8-ounce packages cream cheese, softened
1-1/2 teaspoons grated orange peel
1/4 cup white grape juice or orange juice
3 tablespoons Grand Marnier or other orange liqueur
1-1/4 cups seedless grapes, halved
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DIRECTIONS
1. For crust, in a bowl, stir together crushed graham crackers, flour, pecans, butter, and the 1/4 cup sugar. Press onto bottom of a 9-inch springform pan. Place on a shallow baking pan in oven. Bake in a 350 degree F oven for 8 minutes.
2. Meanwhile, for filling, in a large mixing bowl, beat cream cheese and the 2/3 cup sugar with an electric mixer on medium-high speed until fluffy. Add eggs, orange peel, and orange juice all at once, beating on low speed until just combined. Pour over baked crust.
3. Bake in 350 degree F oven 35 to 40 minutes or until center appears to be nearly set when you shake it. Cool for 15 minutes. Loosen from sides of pan. Cool 30 minutes more; remove sides of pan. Cool completely. Cover; chill 4 to 24 hours.
4. At least one hour before serving, prepare glaze: In a saucepan, combine marmalade, grapejuice, orange liqueur, and cornstarch. Cook and stir until bubbly; cook and stir for 2 minutes more. Remove from heat. Chill.
5. Just before serving, arrange grapes atop the cheesecake. Spoon glaze over grapes. Makes 12 to 16 servings.
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| Serve these mini desserts at a holiday tree trimming party or bring to a family potluck. |
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INGREDIENTS
1 recipe Basic Dough (see Recipe Center)
1 8-ounce package cream cheese, softened
3 ounces bittersweet chocolate, melted and cooled
3 tablespoons chocolate liqueur or milk
Bittersweet chocolate shavings
Fresh raspberries (optional)
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DIRECTIONS
1. Preheat oven to 350 degrees F . Grease and flour thirty-six 1-3/4-inch muffin cups; set aside. Prepare Basic Dough. Shape dough into thirty-six 1-inch balls. Press balls into the bottoms and up the sides of prepared pans; set pans aside.
2. For filling, in a medium mixing bowl beat cream cheese and chocolate with an electric mixer until combined. Beat in sugar, egg yolks, liqueur, milk, and vanilla until combined. Spoon a rounded teaspoon of filling into each dough-lined cup.
3. Bake in preheated oven about 18 minutes or until crusts are golden and the filling sets. Cool tarts in pan for 10 minutes. Remove and cool for 1 hour on a wire rack. (Centers may dip slightly as they cool.) Cover and chill for up to 24 hours. To serve, top each tart with whipped cream and chocolate shavings. If desired, garnish serving plate with fresh raspberries. Makes 36 tarts.
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| Reward yourself tonight by making this irresistible dessert recipe made with blackberries, raspberries, vodka, and cream cheese. |
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INGREDIENTS
2 cups raspberries, blackberries, and/or blueberries
1 tablespoon berry vodka, blackberry brandy, cherry brandy, or orange juice
3 8-ounce packages cream cheese, softened
1/4 cup berry vodka, blackberry brandy, cherry brandy, or orange juice
Raspberries, blackberries, and/or blueberries (optional)
Dairy sour cream (optional)
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DIRECTIONS
1. Preheat oven to 350 degrees F. Wrap a double layer of foil around the bottom and side of an ungreased 9-inch springform pan to form a watertight seal; set aside.
2. For crust: In a food processor, combine vanilla wafers and the 1/4 cup sugar. Cover and process until wafers are crushed. With the machine running, quickly add melted butter through feed tube. Process with on/off pulses just until wafers are finely crushed, scraping down side to evenly moisten crumbs. Press mixture onto the bottom and 2 inches up the side of the foil-wrapped pan. Bake about 10 minutes or until golden brown. Cool on a wire rack.
3. Place 1 cup of the berries in clean food processor or a blender. Cover and process or blend until smooth. Press berries through a fine-mesh sieve into a small bowl; discard seeds. Stir in the 1 tablespoon vodka; set aside.
4. For filling: In a large bowl, combine cream cheese, the 1 cup sugar, and the vanilla. Beat with an electric mixer on medium speed until combined. Add the 1/4 cup sour cream and the 1/4 cup vodka; beat until smooth. Stir in eggs.
5. Pour about half of the filling into crust, spreading evenly. Sprinkle with 1 cup of the berries. Top with the remaining filling, spreading evenly. Drizzle the pureed berries over top of cheesecake in large zigzag designs or swirls.
6. Place the foil-wrapped springform pan in a roasting pan. Pour enough hot water into roasting pan to reach halfway up side of springform pan.
7. Bake for 60 to 70 minutes or until a 2-inch area around the outside edge appears set and the center appears nearly set when gently shaken. Remove springform pan from water. Cool in pan on wire rack for 15 minutes. Using a small sharp knife, loosen the crust from side of pan. Cool for 30 minutes. Remove foil. Remove side of pan; cool completely (about 1-1/4 hours). Cover and chill overnight.
8. Transfer cheesecake to a serving plate. Makes 12 servings.
9. *Test Kitchen Tip: If you don’t have a food processor, finely crush the vanilla wafers and transfer to a medium bowl. Stir in sugar and melted butter until combined.
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| Hazelnuts make a pretty topper for this rich cheesecake dessert. |
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INGREDIENTS
recipe Hazelnut Crumb Topping (see recipe below)
3/4 cup toasted* hazelnuts, finely ground
3 8-ounce packages cream cheese, softened
2 tablespoons sifted cake flour or all-purpose flour
1/2 cup half-and-half or light cream
1/2 cup toasted* hazelnuts, coarsely chopped
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DIRECTIONS
1. Prepare Hazelnut Crumb Topping. Set aside.
2. Preheat oven to 400 degree F. For crust, use the butter to grease bottom and 1-1/2 inches up the sides of a 9-inch springform pan. Press ground hazelnuts onto the bottom and sides of the pan. Chill while preparing filling.
3. For filling, in a large mixing bowl beat cream cheese, sugar, and flour with an electric mixer until smooth. Stir in half-and-half, honey, eggs, and coarsely chopped hazelnuts.
4. Pour filling into nut-lined pan. Place pan in a shallow baking pan. Bake for 20 minutes. Carefully sprinkle Hazelnut Crumb Topping evenly over top of cheesecake. Reduce oven temperature to 300 degree F and bake 35 to 40 minutes more or until center appears nearly set when shaken.
5. Cool in springform pan on a wire rack for 15 minutes. Loosen the crust from the sides of pan; cool for 30 minutes more. Remove the sides of the pan; cool cheesecake completely. Cover and chill at least 4 hours or overnight before serving. (Top may crack upon cooling.) Makes 12 to 16 servings.
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| This recipe features a luscious layer of blueberries on top of a tangy lemon cheesecake. |
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INGREDIENTS
1/2 cup all-purpose flour
4 8-ounce packages cream cheese, softened
1 8-ounce carton mascarpone cheese
2 tablespoons finely shredded lemon peel
3 tablespoons lemon juice
3 tablespoons lemon juice
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DIRECTIONS
1. Preheat oven to 350 degrees F. Wrap a double layer of foil around the bottom and side of an ungreased 9-inch springform pan to form a watertight seal; set aside. For crust: In a medium bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1/4 cup sugar; beat until combined. Add flour, cornmeal, and salt; beat until crumbly. Press mixture onto the bottom of the foil-wrapped pan. Bake for 20 minutes. Reduce oven temperature to 325 degrees F.
2. Meanwhile, for filling: In a very large bowl, combine cream cheese, mascarpone cheese, and the 1-1/2 cups sugar. Beat on medium speed until smooth. Add eggs, lemon peel, and 3 tablespoons lemon juice; beat just until combined. Pour over crust, spreading evenly. Place the foil-wrapped springform pan in a roasting pan. Pour enough hot water into roasting pan to reach halfway up side of springform pan.
3. Bake for 1-1/4 to 1-1/2 hours or until a 2-inch area around the outside edge appears set and the center appears nearly set when gently shaken. Remove springform pan from water. Cool in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen edge of cheesecake from side of pan; cool completely (about 1-3/4 hours). Remove foil. Cover and chill for 6 to 24 hours.
4. For topping: In a medium saucepan, combine 2 cups of the blueberries, the 1/2 cup sugar, 3 tablespoons lemon juice, and the water. Cook and stir until mixture comes to boiling. Boil gently, uncovered, for 15 to 20 minutes or until slightly thickened. Stir in the remaining 1 cup blueberries; cook for 2 minutes more. Cool. Cover and chill until ready to serve.
5. Remove side of springform pan. Spoon topping over each serving of cheesecake. Makes 16 servings.
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| Purchased cookies and a simple homemade filling make these delicious dessert cups fast and easy. |
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INGREDIENTS
12 chocolate sandwich cookies with white filling
2 8-ounce packages cream cheese, softened
Orange peel curls (optional)
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DIRECTIONS
1. Preheat oven to 325 degrees F. Split each cookie, keeping filling intact on one cookie half. Line twelve 2-1/2-inch muffin cups with foil bake cups. Place a cookie half with filling in each cup, filling side up.
2. Beat cream cheese, sugar, and vanilla in a medium mixing bowl until smooth. Add eggs. Beat on low speed just until combined. Spoon mixture into cups. Crush the remaining cookies; sprinkle some crumbs over filling.
3. Bake 20 to 25 minutes or until set; top may indent slightly. Cool. Cover and chill at least 1 up to 24 hours. To serve, remove bake cups. If desired, garnish with orange peel curls. Makes 12 servings.
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| Chocolate sandwich cookies make an easy crust and crumbled topper for these fun, single-serving cheesecakes. |
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INGREDIENTS
12 chocolate sandwich cookies with white filling
2 8-ounce packages cream cheese, softened
1/2 cup semisweet chocolate pieces
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DIRECTIONS
1. Split cookies, keeping filling on one cookie. Line muffin pans with foil bake cups. Place filling-covered cookie in bake cups, filling side up. Set aside.
2. In a medium mixing bowl, beat cream cheese, sugar, and vanilla until smooth and fluffy. Beat in eggs just until well mixed. Spoon cream cheese mixture into bake cups.
3. Crush remaining cookies and sprinkle over cream cheese mixture. Bake, uncovered, in a 325 degree F oven for about 25 minutes or until set. Cool.
4. In a small saucepan, melt chocolate pieces with shortening over low heat, stirring frequently. Drizzle over baked cheesecakes. Cover and chill.
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| Achieve ultra-creamy cheesecake with this ultimate dessert recipe. The chocolate version makes it decadently delicious. |
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INGREDIENTS
1-1/2 cups finely crushed graham crackers
1/4 cup finely chopped walnuts
1/2 teaspoon ground cinnamon (optional)
3 8-ounce packages cream cheese, softened
2 tablespoons all-purpose flour
1/2 teaspoon finely shredded lemon peel (optional)
1 recipe Raspberry Sauce (optional)
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DIRECTIONS
1. Preheat oven to 375 degrees F. For crust, in a bowl combine crushed graham crackers, walnuts, the 1 tablespoon sugar, and, if desired, the cinnamon. Stir in melted butter. Press the crumb mixture onto the bottom and about 2 inches up the sides of an 8- or 9-inch springform pan; set aside.
2. For filling, in a large mixing bowl beat cream cheese, the 1 cup sugar, the flour, and vanilla with an electric mixer until combined. Beat in milk until smooth. Stir in eggs and, if desired, lemon peel.
3. Pour filling into crust-lined pan. Place the pan in a shallow baking pan. Bake for 40 to 45 minutes for the 8-inch pan, 35 to 40 minutes for the 9-inch pan, or until a 2-1/2-inch area around the outside edge appears set when gently shaken.
4. Cool in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen the crust from sides of pan; cool for 30 minutes. Remove the sides of the pan; cool cheesecake completely on rack. Cover and chill at least 4 hours before serving. If desired, serve with Raspberry Sauce.
5. Makes 12 slices
6. Water Bath Method: Prepare crust as directed. Place the crust-lined springform pan on a double layer of 18×12-inch heavy-duty aluminum foil. Bring edges of foil up and mold around sides of pan to form a watertight seal. Prepare filling as directed and pour into prepared pan. Place in a roasting pan and pour enough hot water around pan to reach halfway up the sides. Bake as directed. When done, edges of cake will be set but center will jiggle a bit when pan is gently shaken. Turn oven off and allow cheesecake to sit in oven for 1 hour (cheesecake will continue to set up during standing time in oven). Remove from water bath and cool and chill as directed in step 4.
7. Sour Cream Cheesecake: Prepare as above, except reduce cream cheese to 2 packages. Omit the milk and add two 8-ounce cartons dairy sour cream. Bake 45 to 50 minutes for 8-inch pan (40 to 45 minutes for 9-inch pan). Per slice: 439 cal., 33 g total fat (18g sat. fat), 133 mg chol., 30 g carbo., 288 mg sodium, 1 g fiber, 7 g pro. Daily Values: 21% vit. A, 1% vit. C, 9% calcium, 7% iron Exchanges: 2 other Carbo., 6 Fat
8. Chocolate Marble Cheesecake: Prepare as above, except omit lemon peel. Melt 4 ounces semisweet chocolate. Stir the melted chocolate into half of the filling. Pour plain filling into the crust; pour chocolate filling into the crust. Use a narrow metal spatula to gently swirl the fillings. If desired, garnish with chocolate shavings. Per slice: 473 cal., 35 g total fat (19 g sat. fat), 137 mg chol., 34 carbo., 1 g fiber, 8 g pro. Daily Values: 22% vit. A, 0% vit. C, 7% calcium, 11% iron Exchanges: 2 Other Carbo., 7 Fat
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| Thin wedges of melon and fresh raspberries make the perfect topper for this creamy cheesecake cradled in a flaky phyllo crust. |
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INGREDIENTS
Butter-flavor nonstick cooking spray
8 sheets frozen phyllo dough (149-inch rectangles), thawed
3 tablespoons toasted wheat germ
1 1/2 teaspoons unflavored gelatin
1 8-ounce tub light cream cheese, softened
1/2 cup light dairy sour cream
2 tablespoons powdered sugar
1/2 of an 8-ounce container frozen light whipped dessert topping, thawed
3 cups thin wedges assorted peeled melon
1/4 cup fresh raspberries
Fresh thyme and/or oregano (optional)
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DIRECTIONS
1. Preheat oven to 350 degrees F. For crust: Coat a 9-inch tart pan that is 1 to 2 inches deep and has a removable bottom with nonstick cooking spray. Unfold phyllo dough; remove one sheet of the phyllo dough. (As you work, cover the remaining phyllo dough with plastic wrap to prevent it from drying out.) Coat the phyllo sheet with nonstick cooking spray. Top with a second sheet of the phyllo dough. Coat with nonstick cooking spray. Gently press into the tart pan, allowing ends to extend over edge of pan. Sprinkle with 1 tablespoon of the wheat germ. Coat and layer another two sheets of the phyllo dough; place across phyllo in pan in a crisscross fashion. Sprinkle with another 1 tablespoon of the wheat germ. Repeat with another two sheets of the phyllo dough, nonstick cooking spray, and 1 tablespoon of the wheat germ, placing phyllo dough rectangles in pan at an angle to completely cover bottom of pan. Repeat with the remaining two sheets phyllo dough and nonstick cooking spray. Turn under edges of phyllo dough to form an edge.
2. Bake for 10 to 12 minutes or until crust is lightly browned. Cool in pan on a wire rack. Meanwhile, for filling: Place the water in a small saucepan; sprinkle with gelatin (do not stir). Let stand for 5 minutes to soften. Cook and stir over low heat until gelatin dissolves; set aside to cool slightly.
3. In a large bowl, combine cream cheese, sour cream, and powdered sugar; beat with an electric mixer on medium speed until smooth. Add gelatin mixture; beat until combined. Fold in whipped topping. Spread mixture evenly into cooled crust. Cover and chill for 4 to 24 hours.
4. To serve, arrange melon wedges and raspberries atop the cheesecake. If desired, garnish with fresh thyme and/or oregano. Cut into wedges to serve.
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