Cheesecakes

Blueberry Cheesecake Minis:

14 vanilla wafers, 1 (8 ounce) package softened cream cheese, 1 (14 ounce) can sweet condensed milk, 1/3
cup lemon juice concentrate, 1 1/4 cups fresh blueberries.

Place 12 paper cupcake liners in a muffin pan. Place 1 vanilla wafer in each liner. Crumble the remaining 2
wafers into a small bowl; set aside. In a medium bowl, with an electric mixer, beat the cream cheese until
smooth. Gradually beat in the sweetened condensed milk. Add the lemon juice; stir until the mixture starts
to thicken. Set aside 12 large blueberries; fold the remaining blueberries into the cream cheese mixture.
Spoon the mixture into the cupcake liners. Top each with reserved wafer crumbs and a large blueberry.
Cover loosely with waxed paper, and chill for at least 2 hours before serving.


Caramel Apple Cheesecake:

1 (21 ounce) can apple pie filling, 1 9 inch grahm cracker crust, 2 (8 ounce) packages cream cheese at room
temp., 1/2 cup sugar, 1/4 tsp. vanilla, 2 eggs, 1/4 cup caramel topping, 12 pecan halves plus 2 Tbs. chopped
pecans.

Preheat the oven to 350°F Reserve 3/4 cup of the apple 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 over the pie filling. Bake for 30 to 35 minutes, or until the center of the cake is set. Cool to room
temperature. Mix the reserved pie filling and 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 cake with pecan halves and sprinkle with chopped pecans. Refrigerate
the cake until ready to serve.


Caramel Swirl Brownie Cheesecake:

1/2 cup margarine, 3/4 cup sugar, 1 egg beaten, 1 tsp. vanilla 1 cup flour, 1/4 cup Cocoa, 1/2 tsp. baking
powder, 2 (8 oz pkg.) cream cheese softened, 2/3 cup caramel topping, 2 Tbs. half and half or milk, 3 eggs,
One (1 oz) square unsweetened chocolate, melted.

Beat margarine and sugar until light and fluffy. Blend in egg and vanilla. Add combined dry ingredients; mix
well. Spread mixture evenly onto bottom and 1-inch up sides of 9-inch springform pan. Combine cream
cheese, topping and half and half, mixing at medium speed on electric mixer until well blended. Add eggs,
one at a time, mixing well after each addition. Blend chocolate into 1 cup cream cheese mixture. Pour
remaining cream cheese mixture over crust. Spoon chocolate batter over cream cheese mixture; cut
through batter with knife several times for marble effect. Bake at 425F for 10 minutes. Reduce oven
temperature to 250F. Continue baking 45 minutes. Loosen cake from rim of pan; cool before removing rim of
pan. Chill.


Chocolate Chip Cheesecake:

1 1/2 cups graham cracker crumbs, 1/4 cup sugar, 1/3 cup margarine melted, Three (8-ounce packages)
cream cheese, softened, One (14-ounce) can sweetened condensed milk, 3 eggs, 2 teaspoons vanilla
extract, 1 cup mini chocolate chips, 1 teaspoon flour.

Preheat oven to 300F. Combine margarine, crumbs and sugar. Press on bottom of pan. In large mixer bowl
beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla.
Mix well. In small bowl, toss 1/2 cup chips with flour to coat. Stir into cheese mixture. Pour into prepared
pan. Sprinkle remaining 1/2 cup chips evenly over top. Bake about 1 hour or until cake springs back when
lightly touched. Cool to room temperature. Chill thoroughly. Refrigerate leftovers.


Marble Cheesecake:

3 (8oz.) packages softened cream cheese, 3/4c. sugar, 1/2c. sour cream, 2tsp. vanilla, 3Tbs. unsifted all
purpose flour, 3 eggs, 1/2c. cocoa, 1/4c. sugar, 1Tbs. oil, 1/2tsp. vanilla.

Combine cream cheese, sugar, sour cream, and 2tsp. vanilla in large bowl. Beat on medium till smooth. Add
flour, a Tbs. at a time, blending well. Add eggs one at a time beating well after each addition. Set aside.
Combine cocoa and sugar in small bowl. Add oil, 1/2tsp. vanilla and1 1/2c. batter. Mix until well blended.
Spoon plain ans chocolate batters alternately into crust, ending with dallops of chocolate on top. Gently
swirl with spatula or knife for marbeled effect. Bake at 450 degrees for 10 minutes, without opening oven.
Reduce heat to 250 degrees and continue baking 30 minutes without opening oven. Turn off oven, let stand
in oven 30 minutes without opening door. Loosen cake from rim of pan, cool completely. Chill throughly.


Mini Cherry Cheesecakes With Vanilla Wafer Crusts:

2 8oz. packages cream cheese softened, 1/4c. sugar, 2 large eggs, 1Tbs. lemon juice, 2tsp. vanilla, 24 vanilla
wafers, 1 (21oz.) can cherry pie filling or any kind you prefer.

Preheat oven to 375 degrees. Beat cream cheese, sugar, eggs, lemon juice and vanilla until light and fluffy.
Line regular sized muffin pans or cupcake tins with paper baking cups and place a vanilla wafer in the
bottom of each cup. Fill the cups 2/3 full of cream cheese mixture. Bake 15-20 minutes or until set. When
warm top each with a Tbs. of cherry filling. Chill in refrigerator.


Mini Chocolate Cheesecakes:

24 vanilla wafer cookies, 3 8oz. packages softened cream cheese, 1/2c. unsweetened cocoa, 1/4c. melted
butter, 2tsp. vanilla, 1 (14oz.) can sweetened condensed milk, 3 eggs.

Preheat oven to 300 degrees. Line 24 regular sized muffin cups with paper baking cups. Place a vanilla
wafer in the bottom of each cup. In a large bowl with an electric mixer on medium speed, beat the cream
cheese until creamy. Add the cocoa, butter and vanilla, beating until well blended. Slowly add the
sweetened condensed milk, then the eggs, beating throughly till mixed. Spoon into the baking cups and
bake for 30-35 minutes or until set. Cool completely, then refrigerate until ready to serve. These can be
topped with fruit, whipped cream, cookie crumbs, or anything else.


Oreo Cookie Cheesecake with Chocolate Glaze:

Crust: 2 cups oreo cookie crumbs, 2 Tbs. melted butter, 1/4 cup packed brown sugar, 1 tsp. cinnamon.
Filling: 8 (8 ounce) packages cream cheese softened, 1 1/4 cup sugar, 1/3 cup heavy whipping cream, 2 Tbs.
all purpose flour, 1 1/2 tsp. vanilla, 4 eggs, 1 1/2 cups oreos crushed up.

Glaze: 1 cup heavy whipping cream, 1 1/2 cups semi sweet chocolate chips, 1 tsp. vanilla, 14-16 whole Oreos.

Crust:
Mix 2 cups cookie crumbs, melted butter, brown sugar, and cinnamon in a medium bowl; firmly press
mixture evenly into bottom and 1 inch up sides of a 10-inch springform pan.
Bake at 350º F. for 5 minutes; set aside.
Filling:
In a large bowl, beat cream cheese at medium speed of an electric mixer until smooth.
Gradually add 1 1/4 cups sugar, beating well.
Add 1/3 cup whipping cream, flour, and 1 teaspoons vanilla; beat well.
Add eggs, one at a time, beating after each addition.
Pour 1/3 of batter into prepared pan.
Top with 1 1/2 cups crushed cookie pieces; pour in remaining batter.
Bake at 350º F. for 45 minutes.
Sour Cream Layer:
Combine sour cream, 1/4 cup sugar, and 1 teaspoons vanilla; spread evenly on cheesecake.
Bake at 350º F. for 7 minutes.
Turn oven off and leave in oven 30 minutes.
Remove cheesecake and let cool completely on a wire rack.
Chocolate Glaze:
Combine 1 cup whipping cream and chocolate chips in a saucepan; stir over low heat until chocolate melts;
stir in 1 t vanilla.
Pour mixture over cheesecake while still warm. Refrigerate at least 8 hours before serving. Remove about
1/2 hour to 1 hour before serving, remove ring from springform pan. Decoratively place 14-16 whole oreo
cookies around edges of cheesecake. Serve chilled.


Strawberry Vanilla Cheesecake:

2 cups crushed grahm crackers, 1/2 tsp. cinnamon, 2 Tbs. sugar, 5 Tbs. melted butter, 3 (8 ounce) packages
softened cream cheese, 3 eggs, 3/4 cup sugar, 1 Tbs. flour, 1/4 tsp. salt, 1 tsp. vanilla, 1/4 cup whipping
cream, 3 cups strawberries, 1 Tbs. lemon juice, 1 Tbs. cornstarch, 2-3 drops red food coloring, 1 cup berries.

Crush the graham crackers. Mix the crumbs with the cinnamon, sugar, and melted butter in a nine or ten-
inch springform pan. Press the mixture into a crust across the bottom of the pan and up the sides. Put the
crust in the refrigerator to set up while you prepare the filling and the topping. Make the topping. Puree the
strawberries in a blender with the lemon juice. You should have about 1 1/2 cups of purée. If you would like
to remove the seeds, run the puree through a sieve. Place the puree in a small saucepan. Add the sugar,
food coloring, and cornstarch. Cook over medium heart, stirring often, until thickened and bubbly. Set aside
to cool. Preheat the oven to 325 degrees. Mix the cream cheese with the paddle attachment of your stand-
type mixer set at medium speed until smooth and creamy, about five minutes. Add the eggs, granulated
sugar, flour, salt, vanilla, and whipping cream, and gently cream together until smooth. Do not over beat.
Pour one half of the cream cheese filling into the crust. Spoon about 2/3’s of the strawberry sauce onto the
filling then spoon the remaining cream cheese over the strawberry sauce. Refrigerate the remaining sauce.
Bake for 40 to 45 minutes or until almost set (the top just starts to turn golden and the center of the cake is
just barely jiggly.) Let the cake cool in the pan on a wire rack for ten minutes. Run a knife around the edge
of the pan to loosen. Remove the ring and let the cheesecake cool completely. Refrigerate for several
hours. To serve, stir the berries into the remaining sauce and spoon over the cheesecake.