Cheesecake Cupcakes 3 (8 ounce) packages cream cheese 1 cup white sugar 5 eggs 1 teaspoon vanilla extract 8 ounces sour cream 1 cup white sugar 1 teaspoon vanilla extract Directions 1. Preheat oven to 350 degrees F (175 degrees C). Line cupcake pans with paper cupcake liners. 2. In a medium bowl, cream together the cream cheese and 1 cup of sugar. Stir in the eggs one at a time, then mix in the vanilla. Spoon into cupcake pans to fill about 2/3 to 3/4 full. 3. Bake for 30 minutes in the preheated oven, until golden brown. Remove from the oven and cool for 5 to 10 minutes. 4. To make the sour cream topping, whisk together the sour cream, 1 cup sugar, and vanilla until smooth. Spoon into the well on the top of each cupcake. 5. Return to the oven and bake for an additional 5 to 7 minutes, until set. Set cupcake pans on racks to cool, do not remove cupcakes from the pan until they are completely cool. For a finishing touch, you can add a dollop of your favorite pie filling on top
Banana Cream Cheesecake 1 pkg. White cake mix, divided 2 T. lemon juice 4 eggs, divided 1 ½ c. milk 3 T. oil 1 ½ c. nondairy whipped topping 2/3 c. brown sugar, divided 4 bananas, sliced 2 (8oz) pkg. cream cheese, softened Instructions: 1. Preheat oven to 300 degrees 2. Reserve 1 c. dry cake mix. Mix remaining cake mix with one egg, oil and 1/3 c. sugar with electric mixer. Mixture will be crumbly. Press into bottom and one inch up sides of greased 9x13 inch baking pan and top with bananas. 3. Beat cream cheese and remaining sugar with mixer. Add reserved cake mix, remaining eggs and lemon juice; beat for 1 minute. Blend in milk. Batter will be thin. Pour into crust. Bake 45-50 minutes, or until center is almost set. 4. Cool cheesecake and refrigerate for at least 4 hours. Top with whipped topping.
Deluxe Pumpkin Cheesecake 12 Servings Prep: 35 min. Bake: 50 min. + chilling Ingredients 1 cup crushed gingersnap cookies (about 20 cookies) 1/3 cup finely chopped pecans 1/4 cup butter, melted 4 packages (8 ounces each) cream cheese, softened, divided 1-1/2 cups sugar, divided 2 tablespoons cornstarch 2 teaspoons McCormick Pure Vanilla Extract 4 eggs 1 cup canned pumpkin 2 teaspoons ground cinnamon 1-1/2 teaspoons ground nutmeg GARNISH: Chocolate syrup, caramel ice cream topping, whipped topping and additional crushed gingersnap cookies, optional Directions 1. Preheat oven to 350. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. 2. In a small bowl, combine cookie crumbs, pecans and butter. Press onto the bottom of prepared pan. Place on a baking sheet. Bake 8-10 minutes or until set. Cool on a wire rack. 3. For filling, in a large bowl, beat 1 package of cream cheese, 1/2 cup sugar and cornstarch until smooth, about 2 minutes. 4. Beat in remaining cream cheese, one package at a time until smooth. Add remaining sugar and vanilla. Add eggs; beat on low speed just until combined. 5. Place 2 cups filling in a small bowl; stir in pumpkin, cinnamon, and nutmeg. Remove 3/4 cup pumpkin filling; set aside. Pour remaining pumpkin filling over crust; top with remaining plain filling. 6. Cut through with a knife to swirl. Drop reserved pumpkin filling by spoonfuls over cheesecake; cut through with a knife to swirl. 7. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. 8. Bake 55-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack 10 minutes. 9. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Garnish with chocolate syrup, caramel sauce, whipped topping and additional crushed gingersnaps if desired. Yield: 12 servings.
Crescent Roll Cheesecake 2 (8oz) cans crescent rolls 2 (8oz) pkgs. Cream cheese 1 t. vanilla 1 c. sugar 1/2 c. butter Instructions: 1. Preheat oven to 375 degrees. Spray a large pan with non-stick spray. 2. Put one roll of crescent rolls in bottom of the pan. Try to keep them seamed together. 3. Cream sugar, cream cheese, and vanilla together. Spread mixture over the rolls. 4. Put the other can of crescent rolls on top. Melt the butter and pour on top of the rolls. Bake for 15 minutes or until the rolls are golden brown. Frozen Mocha Cheesecake Pie Crust: 1 ½ c. wafer cookie crumbs ¼ c. margarine or butter, melted ¼ c. sugar 1. In a small bowl, combine crumbs, sugar and margarine. 2. In a buttered 7 inch spring form pan or 13x9 inch baking dish, pat crumbs firmly on bottom and sides of pan. Chill. Cheesecake: 1 (8oz) pkg. cream cheese 2 T. instant coffee 1 (14oz) can sweetened condensed milk 1 t. hot water 2/3 c. chocolate flavored syrup 1 c. whipped cream 1. In a large mixer bowl, beat cream cheese until fluffy. Add condensed milk and chocolate syrup. 2. In a small bowl, dissolve coffee in water, add to mixture. Mix well. 3. Fold in whipped cream. 4. Pour into prepared pan. Cover. Freeze for 6 hours until firm. Return leftovers to freezer.
Snickers Caramel Cheesecake 2 c. chopped snickers bars 2 ½ c. graham cracker crumbs 2 T. sugar 5 T. margarine or butter, melted 2 (8oz) pkg. cream cheese, softened 1 c. sugar 2 eggs 1 T. vanilla 3 T. caramel sauce No instructions included