Simple Cheesecake Recipes-Oh so good Chocolate Turtle Cheesecake Recipe!

Every now and then you get a craving...a craving for something so Divine and Rich. What comes to mind? For me...Chocolate Turtle Cheesecake.

I don't normally make a dessert unless it's a special occasion. We are having my grandparents over for a home-cooked meatloaf dinner tonight and I figured that there could be no better way to finish off a great southern recipe than with this cheesecake recipe!

I love making them from scratch but I found a recipe online from ThatsMyHome that is easy to make and that tastes just as good! There are tons of cheesecake recipes on this site but I stuck with my guns...the chocolate turtle variety!

*I did make one change to the recipe. I didn't have any vanilla wafers on hand so I made a graham cracker crust instead. Just simply replace the 2 cups of vanilla wafer crumbs with 2 cups of graham cracker crumbs. Use the same amount of margarine!*

Chocolate Turtle Cheesecake

2 cups of vanilla wafer crumbs
6 tablespoons of margarine (melted)
One 14 ounce bag of caramels
One 5 ounce can of evaporated milk
1 cup of chopped pecans, toasted
Two 8 ounce packages of Philadelphia brand cream cheese (softened)
1/2 cup of sugar
1 teaspoon of vanilla
2 eggs
1/2 cup of semi-sweet chocolate pieces, melted

Combine crumbs and margarine; press onto bottom and sides of 9 inch springform pan. Bake at 350ºF. 10 minutes.

In 1 1/2 quart heavy saucepan melt caramels with milk over low heat, stirring frequently, until smooth. Pour over crust. Top with pecans.

Combine cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate. Pour over pecans.

Bake at 350ºF. 40 minutes.

Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Garnish with whipped cream, additional chopped nuts and cherries if desired.



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Simple Cheesecake Recipes-Maple Pumpin Cheesecake

By: Alisa

Crust:
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter, melted

Combine and press firmly into the bottom of a 9" springform pan.

Filling:
3 (8oz) packages cream cheese, softened
1 (14oz) can sweetened condensed milk
1 (150z) can pumpkin
3 eggs
1/4 cup Pure Maple syrup (not pancake syrup)
1 1/2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp salt

With a mixer, beat cream cheese until fluffy. Gradually beat in the pumpkin, eggs, syrup, cinnamon, nutmeg and salt. Mix well. Gently pour into springform pan on top of crust. Bake 1 1/4 hours at 325 degrees or until center appears nearly set when shaken. Cool 1 hour. Cover and chill at least 4 hours.

Maple pecan sauce:
1 cup whipping cream
3/4 cup Pure Maple syrup

Combine in a sauce pan and bring to a boil. Boil rapidly for 15-20 minutes or until slightly thickened; stirring occasionally.Stir in 1/2 cup chopped pecans. Cover and chill until served. Stir before serving.

You can also use a 9 x13 pan. Just press crust into bottom of pan and proceed as above. Bake for 50-60 minutes or until nearly set.



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Simple Cheesecake Recipe

From Group Recipes:

Ingredients:

* 3 8 oz. packages cream cheese (regular, low fat, or light)
* 2 cups sour cream
* 4 eggs
* 1 3/4 cups sugar
* 3 tsp vanilla extract
* 1/8 tsp. salt


Directions:

1. Let all ingredients come to room temperature.
2. Cream the cream cheese with an electric mixer.
3. Add sugar a bit at a time, then add salt, stirring in between additions. Then beat until fluffy.
4. Add eggs one at a time. Beat well.
5. Add vanilla and just mix in.
6. Add sour cream and blend well, but don't beat too much.
7. Divide batter into 2 9" graham cracker crusts in spring form or pie pans. Bake both cakes at 350 degrees for 30-45 minutes or until cake jiggles like set jello and starts to rise on edges. Cool and chill for at least 6 hours before serving.

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Simple Cheesecake Recipes-APPLE PECAN CHEESECAKE

INGREDIENTS:
2 cups graham cracker crumbs,
3/4 cup butter, melted,
1/2 cup finely chopped pecans,
1(8 oz.) package cream cheese, softened,
1(14 oz.) can sweetened condensed milk,
2 large eggs,
1(21 oz.) can apple pie filling,
1/2 cup firmly packed brown sugar,
1/2 cup flour,
1/2 teaspoon ground cinnamon,
1/4 cup cold butter,
1/2 cup chopped pecans,
(cool whip and caramel sauce, optional)

DIRECTIONS:
Heat oven to 350 F. Line a 13 x 9 - inch baking pan with parchment paper. Combine graham cracker crumbs, 3/4 cup butter and 1/2 cup chopped pecans in a small bowl. Press evenly into prepared pan.
Beat cream cheese in medium bowl until fluffy. Add sweetened milk and eggs. Pour over prepared crust. Spoon apple pie filling over cream cheese layer.
Combine brown sugar, flour and cinnamon in medium bowl. Cut in cold butter until mixture resembles coarse crumbs. Stir in 1/2 cup chopped pecans. Sprinkle over apple layer.
Bake 35 to 40 minutes or until golden (do not over bake). Cool before cutting. Top with cool whip and caramel sauce (optional) if served cold, or vanilla ice cream if served warm.



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Simple Cheesecake Recipes-Tasty Pumpkin Recipes

published by Jean Anne on Nov 16, 2009

Pumpkin can be used for healthy and tasty meals and treats.

Pumpkin is one of the best sources for beta-cryptoxanthin, a plant compound that reduces the risk of insulin resistance by up to 51%. Pumpkin is also rich is vitamin A, boostin immunity by up to 38%.

There are several ways to enjoy the benefits of pumpkin and best of all you can even use canned pumpkin to get the same great results. Here is a list of some tasty options.

Spicy Squash Penne-Saute chopped shallots and garlic in olive oil. Stir in 1 1/2 cups of chicken stock, 1 cup of pumpkin puree and a shot of hot sauce, let simmer five minutes. Toss with hot cooked penne pasta and chopped basil.

Creamy Mac & Cheese- Stir 1/2 cup of pumpkin puree and a dash of cayenne pepper into your favorite mac & cheese recipe. Top with chopped parsley.
Read more in Soup
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Cheesecake Napoleons- Combine eight ounces of Neufchatel cheese, 1/2 cup of pumpkin puree, a dollop of honey and a sprinkle of apple pie spice. spread between chocolate graham crackers.

Savory Squash Soup- Saute chopped onions until tender. Add two cups of chicken stock, two cups of pumpkin puree and a pinch of ginger, let simmer for 10 minutes. Add a dash of half-and-half and some cinnamon.

Pumpkin Panache Pancakes- Prepare pancake mix using just a little less liquid. Stir in 1/3 cup of pumpkin puree and a pinch of pumpkin pie spice. Cook on hot greased griddle according to package directions.

Lemony Chickpea Dip- In a food processor puree one cup of pumpkin puree, one cup of canned chickpeas, a bit of garlic, a pinch of cayenne pepper and salt, a dash of olive oil and a squeeze of lemon juice. Use for fresh cut veggies.

Spiced Autumn Mousse- Prepare one box of instant vanilla pudding reducing the liquid to one cup. Stir in 1/2 cup of pumpkin puree and a pinch of cinnamon and nutmeg. Fold in one cup of reduced fat whipped topping and sprinkle with chopped walnuts.

Cheesy Chipotle Polenta- Bring four cups of chicken stock and one teaspoon of chipotle pepper to a boil. Stir in 1 1/2 cups of polenta, cook five minutes. Stir in one cup of pumpkin puree and one cup of shredded cheese. Top with cooked chorizo.

Orange Mashed Potatoes- Cook sweet potatoes until tender, peel and transfer to bowl. Stir in one cup of pumpkin puree, mash with fork until tender. Stir in hot milk to taste, a bit of olive oil and a two teaspoons of orange zest.

Fudgy Brownie Bites- Stir 1/2 cup of pumpkin puree and a dash of cinnamon into brownie batter. Sprinkle with chopped pecans and bake according to package directions.

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Simple Cheesecake Recipes-Pumpkin Walnut Cheesecake

Adapted from Taste Of Home magazine, Oct/Nov 2009
Makes 12 servings

Ingredients
Crust:
2 cups graham cracker crumbs
1/4 cup sugar
6 tablespoons butter, melted

Filling:
3 packages (8 oz. each) cream cheese, softened
3/4 cup sugar
3/4 cup packed dark brown sugar
1 can (15 oz.) solid-pack pumpkin
1/4 cup heavy whipping cream
1 teaspoon ground cinnamon
1 teaspoon ground cloves
5 eggs, lightly beaten

Topping:
6 tablespoons butter, softened
1 cup packed dark brown sugar
1 cup chopped walnuts

Method

Place a greased 9-in. springform pan on a double thickness of heavy-duty aluminum foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine graham cracker crumbs and sugar; stir in melted butter. Press onto the bottom and 1 inch up the sides of prepared pan.

In a large bowl, beat cream cheese and sugars until smooth. Beat in the pumpkin, cream, cinnamon and cloves until blended. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 inch of hot water to larger pan.

Bake at 325F for 1 hour. For topping, in a small bowl, combine butter and brown sugar. Stir in walnuts. Carefully sprinkle over hot cheesecake. Bake 30 minutes longer or until center is just set. Remove springform pan from water bath. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.





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Simple Cheesecake Recipes-Marbled Sweet-Potato Cheesecake

Ingredients:

Crust
1 1/2 cup(s) gingersnap cookie crumbs
1/2 cup(s) finely chopped pecans; (about 2 ounces)
1/3 cup(s) unsalted butter; melted
Filling
1 can(s) sweet potatoes; well drained (16-ounce)
2 pack light cream cheese; room temperature (8-ounce)
3/4 cup(s) sugar
1 teaspoon(s) vanilla extract
3 large eggs
3/4 teaspoon(s) ground cinnamon
1/4 teaspoon(s) ground nutmeg

Directions:

For crust: preheat oven to 350 fahrenheit mix crumbs, pecans and butter in medium bowl until well blended.
Press mixture onto bottom and 1 1/2 inches up sides of 9-inch-diameter springform pan.
Bake crust until set, about 8 minutes.
Cool completely in pan on rack.
Maintain oven temperature.
For filling: puree sweet potatoes in processor.
Measure 1 cup puree; reserve remainder for another use.
Beat cream cheese, 1/2 cup sugar and vanilla in large bowl until blended.
Add eggs 1 at a time, beating well and scraping down sides of bowl after each addition.
Transfer 1 cup cream cheese filling to small bowl.
Add remaining 1/4 cup sugar, sweet potato puree, cinnamon and nutmeg to filling in large bowl and mix until smooth.
Pour half of sweet potato filling into crust.
Drizzle with half of plain filling.
Swirl knife through batters to create marbled effect.
Repeat layering with remaining sweet potato filling, then remaining plain filling.
Swirl batters with knife again.
Bake cake until filling is set, about 45 minutes.
Cool.
Refrigerate overnight.
Can be made 2 days ahead.
Keep refrigerated.
Using snall sharp knife, cut around cake and release pan sides.
Cut into wedges and serve cold.

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Simple Cheesecake Recipes-Savory Vegetable Cheesecake

by Molly Katzen

Ingredients
3 cups (packed) coarsely grated zucchini (3 or 4 small zukes)
A little salt
2 tablespoons olive oil
1 cup minced onion
1/2 teaspoon salt
1 cup grated carrot
2 tablespoons unbleached all-purpose flour
2 teaspoons dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
5 medium cloves garlic, minced
1/4 cup minced fresh parsley
1 tablespoon fresh lemon juice
3 cups (1 1/2 pounds) ricotta cheese
1 cup (packed) grated mozzarella cheese
1/2 cup grated parmesan
3 large eggs, beaten
Black pepper to taste
2 medium-sized tomatoes, sliced into rounds, then in half to make "D's"
3 to 4 tablespoons bread crumbs

Preparation
Place the grated zucchini in a colander over a sink. Salt lightly and let stand 15 minutes. Squeeze out all excess moisture.

Meanwhile, preheat the oven to 375°F. Use a little of the olive oil to oil the bottom of a 9-inch springform pan. (A pastry brush is the best tool for this.)

Heat the rest of the olive oil in a large, deep skillet. Add the onion and 1/2 teaspoon salt, and saute over medium heat for about 5 minutes. Add the zucchini, and the carrot, flour, and dried herbs. Cook, stirring, over low heat for about 2 to 3 more minutes. Remove from heat, and stir in garlic, parsley, and lemon juice.

Place the cheeses and eggs in a large bowl, and beat vigorously for a minute or two. Add the vegetable mixture, and mix well. Season to taste with black pepper, and adjust salt, if necessary.

Transfer to the prepared pan, and arrange the tomato slices on top in a lovely pattern of your own design. Sprinkle with bread crumbs.

Bake in the center of the oven for 50 minutes. Cool for at least 20 minutes before removing the sides of that pan. Serve at any temperature. This is delicious for any meal, including breakfast!

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Simple Cheesecake Recipes-Gluten-Free Cheesecake

The Gluten-Free Crust

I love using a nut crust with this recipe. I used pecans this time and have also used walnuts.

1 c. gluten-free flour mix (I used Bette Hagman’s basic mix)
1/4 tsp. xanthan gum (if it’s not included in your flour mix)
1/4 c. brown sugar
5 Tb. cold butter
1/2 c. finely chopped nuts
Combine the flour, xanthan gum and brown sugar. Using a fork or pastry blender, cut in the butter until you have small crumbs. Stir in the nuts. Press the mixture into the bottom of a 10 inch springform pan that has been sprayed with cooking spray. The crust does not need to be precooked. It will cook along with the cheesecake.

The Cheesecake

I used Amber Lee's cheesecake recipe. It has always turned out well for me.

The Huckleberry Topping

2 c. huckleberries or blueberries (fresh or frozen)
1/2 c. sugar
3 Tb. cornstarch
2 Tb. lemon juice
1 Tb. butter (optional)
In a medium sized saucepan, combine all ingredients except the butter. Heat and stir until it thickens. Stir in the butter if desired.

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Simple Cheesecake Recipes-Mini Chocolate Chip Cheesecake Pie

Crust:
1 cup very finely chopped pecans
3 packets Splenda
2 T butter, melted
1 tsp. cinnamon

Cheesecake:
2 large eggs, beaten
16 oz cream cheese, softened
3/4 cup Splenda (granular) or other sweetener blend
1 tsp vanilla
3 T semi-sweet mini choc chips or
chopped up SF chocolate bar

Place the finely ground pecans, 2 pks of Splenda, the butter and
cinnamon in a food processor and combine thoroughly. Press the crust mixture in a springform pan or a pie dish. Bake for 10 minutes and then cool.

Place the eggs, granular Splenda, cream cheese and vanilla into a mixer and blend until smooth. Fold in the chocolate chips. Pour the cheesecake mixture into the crust and bake for 35-50 minutes at 350º or until it looks like it is set or kinda firm in the middle . Cool in the oven for
a few hours. Refrigerate overnight.

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Simple Cheesecake Recipes-Tiramisu Cheesecake

Crust:
1/2 package Famous chocolate wafers, crushed

6 tablespoons butter, melted

Cake:

1 package ladyfingers

1/4 cup strong coffee

1/4 cup Kahlua

2 (8-ounce) packages marscapone cheese

2 (8-ounce) packages dream cheese

1 cup sugar

1/4 cup Kahlua

2 eggs

4 tablespoons flour

Heat oven to 350 degrees. Prepare crust. Mix together wafers and butter. Press into bottom of springform pan.

Mix together coffee and Kahlua. Brush ladyfingers with coffee mixture and place around springform pan. This step is easier if you do not separate the ladyfingers.

For cheesecake, use mixer to blend marsacapone and crea, cheeses and sugar. Add 1/4 cup Kahlua, eggs and flour. Mix until well combined, scraping bowl occasionally.

Pour mixture into prepared springform pan. Place in oven and bake at 350 for 30 minutes. Turn oven to 325 and bake 30 minutes more. Turn off oven and leave cake in oven for another 45 minutes.

Take out and place in refrigerator. Before serving, sift cocoa on top of the cake, if desired.

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Simple Cheesecake Recipes-Vanilla Baked Cheesecake With Hazelnut and Cinnamon Crust

INGREDIENTS

80 g butter , melted
1/2 teaspoon vanilla extract
3/4 cup plain flour
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/3 cup caster sugar
1/3 cup hazelnuts , roasted, chopped coarsely
1/4 cup apricot jam, warmed
chocolate truffles, to decorate (see my other recipes)
FILLING

2 teaspoons vanilla extract
250 g cream cheese , softened
500 g ricotta cheese
2/3 cup caster sugar
2 tablespoons lemon juice
2 eggs
DIRECTIONS

Preheat the oven to 180°C (160°C fan-forced). Lightly grease a 24cm diametre springform cake tin and line its base with baking paper (cut to fit).
Combine the top 7 ingredients in a medium bowl. Press mixture over the base of the prepared tin so that it covers the entire base without any gaps.
Refrigerate for 20 minutes then bake base in the preheated oven for about 20 minutes or until lightly browned.
Remove from oven and spread evenly with jam. Reduce temperature to 150°C (130°C fan-forced).
For the cheesecake filling, beat the cream cheese, ricotta, vanilla extract, half the sugar and juice in a large bowl with an electric mixer until just combined; do not over-beat.
Combine the remaining sugar and eggs in a separate bowl and beat with an electric mixer for 5 minutes on high speed or until thick and creamy.
Gently fold the egg mixture into cheese mixture and carefully pour over prepared base. Bake in preheated oven for about 45 minutes.
Cool cheesecake in oven with door ajar for at least 2 hrs then refrigerate overnight.
To serve, decorate the centre of the cheesecake with a pyramid of assorted prepared truffles or chocolate curls.

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Simple Cheesecake Recipes-COUNTRY CHEESECAKE

DOUGH:

1 3/4 cups all-purpose flour
1/2 cup confectioners sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup butter
3 egg yolks
3 tablespoons dairy sour cream

FILLING:

4 eggs
1 egg white
3/4 cup sugar
1 1/2 pounds of farmers or ricotta cheese
1/2 cup sour cream
2 tablespoons grated orange or lemon peel
1 teaspoon vanilla extract

To make the dough, combine flour, sugar, baking powder, and salt in a bowl. Using a pastry blender or two knives cut the butter into the flour mixture leaving a coarse and crumbly texture (mixture will contain some lumps).
In a separate bowl, beat egg yolks into the sour cream. Stir the beaten egg yolks into the dough mixture. Knead in the bowl until mixture begins to form a dough and is well mixed. Wrap dough in plastic wrap and refrigerate one to two hours.

Roll dough out on a lightly floured surface to fit a 13 x 9 x 2" pan in approximately I 15 x 11" rectangle.

Line the bottom of the pan with the dough, stretching to fit so that it comes up to about two thirds of the way up the sides of the pan.

For the filling, beat the eggs and egg white at high speed of electric mixer until thick. Add the sugar gradually, continuing to beat at high speed until egg whites are stiff, but not dry, and peaks form.

Press the cheese through a sieve or potato ricer or pulse in food processor. Fold gently into beaten egg white mixture.

Add the remaining ingredients. Mix thoroughly, but gently so as not to deflate the egg whites.

Turn the cheese filling into the dough lined pan.

Bake at 350F for 40 minutes or until set.

Cool and cut into squares.

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Simple Cheesecake Recipes-No Bake Pineapple Cheese Cake

Ingredients

* 2 packets chocolate biscuits
* 1/4 cup sugar
* 11 ounce cream cheese
* 3 tbsp melted butter
* 18 ounce heavy whipped cream
* 1 tin pineapple (cut in small pieces)
* 2 tbsp corn flour
* 1 tsp vanilla extracts

Method

* Crush the biscuits and add melted butter in it, press them on base of the cake tin with the help of your hands and put it in refrigerator.
* Beat cream cheese and sugar together with electric beater. Add vanilla extract, set it aside.
* In other bowl whip the cream till it forms peaks and become fluffy.
* Now fold whipped cream and half pine apple chunks in cheese mixture with the help of wooden spoon.
* Take out the biscuit base from refrigerator and pour the cheese cream mixture over it.
* Refrigerate it for 4-5 hours or until its set.
* Heat the pineapple syrup, dissolve corn flour in water and pour it in syrup. Stir continually, cook till it thickens. Let it cool down.
* When cake is settle down pour the pineapple syrup over it and decorate it with remaining pineapples.
* Serve chilled.

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Simple Cheesecake Recipes-Sopapilla Cheesecake Dessert

INGREDIENTS:
3 (8 ounce) packages cream cheese, softened
1 1/2 cups white sugar
1 1/2 teaspoons vanilla extract
2 (8 ounce) cans crescent roll dough

1/2 cup melted butter
1/2 cup white sugar
1 teaspoon ground cinnamon
1/4 cup sliced almonds

DIRECTIONS:
Preheat an oven to 350 degrees F (175 degrees C).
Beat the cream cheese with 1 1/2 cups of sugar, and the vanilla extract in a bowl until smooth. Unroll the cans of crescent roll dough, and use a rolling pin to shape the each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough.
Drizzle the melted butter evenly over the top of the cheesecake. Stir the remaining 1/2 cup of sugar together with the cinnamon in a small bowl, and sprinkle over the cheesecake along with the almonds.
Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 45 minutes. Cool completely in the pan before cutting into 12 squares.

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Simple Cheesecake Recipes-White Chocolate Amaretto NO Bake Cheesecake

1 prepared chocolate graham cracker crust
2 pkgs. (8 ounce) cream cheese, softened
1/4 c. sugar
4 Tbsp. Tupperware Simple Indulgence White Chocolate Amaretto Dessert Blend
3 c. whipped topping, thawed

Garnish with 2 oz. white chocolate

Beat softened cream cheese, sugar and Simple Indulgence Dessert Mix in a large bowl with an electric mixer until blended. Gently stir in whipped topping. Pour over crust. Garnish with white chocolate curls on top of the cheesecake. Chill in refrigerator for 3-5 hours until set.

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Simple Cheesecake Recipes-Apricot Tidbits

Ingredients
1 can Eagle Brand Milk
3 cups flaked coconut
1 pound of ground dried apricots, (I use processor)
Chopped nuts
Powdered sugar

Directions
In large bowl, mix Eagle Brand milk, coconut and ground apricots
Form into small balls
Roll in chopped pecans and powdered sugar
NOTE: Can be rolled in powdered sugar only

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Simple Cheesecake Recipes-Mini New York Cheesecake

Crust:
4 digestive biscuits
1 tablespoon butter, melted
2 tablespoons sugar

Filling:
130g full fat cream cheese (like Philadelphia)
50ml of sour cream
90g sugar
1 egg
1/2 tablespoon lemon juice
pinch of salt

Place the biscuits in a plastic bag and crush them with a rolling pin.
Pre-heat the oven to 180º.
Melt the butter in a small sauce pan.
Stir in the biscuit crumbs and the sugar, mix until uniform and press the mixture on the bottom of a 10cm springform pan. Bake for 10 minutes and cool on a wire rack.

In a bowl, soften the cream cheese, stir in the sour cream and the egg and beat until smooth.
Add the sugar, the lemon juice and the salt and mix well.
Pour over the crust and place it back into the still hot oven (200ºC).
Bake for 10 minutes and then reduce the oven temperature to 100º.
Cook it for about 20 minutes more or until it starts to golden slightly. It should still jiggle a bit in the centre.
Let it cool in the oven for an hour, as it will crack if it cools too quickly. When completely cool, refrigerate for a few more hours, preferably overnight.

Top it with strawberry jam, or simply sugared strawberry puree, and sour cream.

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Simple Cheesecake Recipes-Double Chocolate Cheesecake Recipe

Ingredients:
9 inch Chocolate Crumb Crust in a springform pan.

3 250 gram packages Phila. cream cheese
3 large eggs
3/4 cup granulated sugar
1 tsp. vanilla
3 oz. white chocolate (melted)
3 oz. semi-sweet chocolate (melted)
2 Tbsp. orange liqueur

3/4 cup whipping cream
6 oz. semi-sweet chocolate (chopped)

Directions:
In a food processor or with an electric mixer, blend cream cheese and sugar. Add eggs, one at a time, mixing well after each addition. Add vanilla. Remove 1/2 of the better to another bowl. Stir melted white chocolate and liqueur into this portion.
To remaining portion blend in melted chocolate. Pour the chocolate better into the crumb crust; spread evenly.
Spoon white better carefully over the top; spread evenly. Bake at 425 F. for 10 minutes. Reduce heat to 250F. Bake for 30-35 minutes longer or until the centre of the cake is just barely firm. remove from oven and run a knife around the sides. Let cool completely before removing sides of springform pan.

For glaze: IN a small, heavy saucepan, bring cream to a simmer over low heat. Add chocolate and stir until melted and wmooth. Spoon over cake. With metal spatula, spread to cover top, allowing some to run over the edge to cover sides.


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Simple Cheesecake Recipes-Chocolate Zucchini Cake Recipe

Ingredients:
2 c flour (I used half white, half whole wheat)
2 c sugar (could be less, maybe 1.5 c)
2 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt

4 eggs
1 cup vegetable oil
3 cups grated zucchini (packed), well drained
chocolate chunks or chips - I used a chopped dark chocolate bar
The Process:
Stir together dry ingredients. Mix in eggs and oil - batter will be stiff. Stir in the zucchini and chocolate until incorporated. Don't worry, it'll all mix together!

Bake in a greased 9x13in pan at 350 F for 45-50 minutes or until tester comes out clean.

Yeah, this makes a lot of cake. And it sure ain't healthy. But it's moist and yummy!

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Simple Cheesecake Recipes-Marlee's Famous Cheesecake

1.5 cups crushed NILLA wafers
1/4 cup butter, melted
4 (8 ounce) packages cream cheese, softened
1 cup sugar
1 cup sour cream
3 tbsp. flour
1 tsp. vanilla
4 eggs

1. Preheat oven to 325 degrees. Line a 13x9 inch baking pan with foil with ends of foil extending over sides of pan to form handles. Mix wafer crumbs and butter. Press firmly onto bottom of prepared pan. Refrigerate until needed.

2. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream, flour and vanilla. Mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over prepared crust.

3. Bake 45 minutes or until center is almost set. Refrigerate 4 hours or overnight. Lift out of pan onto cutting board using foil handles. Drizzle with topping of your choice. Cut into 32 bars. Store leftover in refrigerator.
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Simple Cheesecake Recipes-Hacked Cheesecake recipe

By: Eve. B

Biscuit Base
1 pack of biscuits - I used ginger nuts, but these were quite solid so I would go with traditional digestives.
150g butter

'Cheesecake bit'
Approx 250g/1 pot of double cream
Approx 250g/1 tub of soft cheese - Think Philadelphia...
Approx 100g of caster sugar - I actually thought the cheese part was a little too sugary so wouldn't add sugar but its a matter of personal taste, maybe adding it gradually until it tastes right?
1 teaspoon Vanilla extract
1 tin of Black Cherry pie filling/whatever fruit topping you fancy

Crush biscuits into crumbs, I used a bag and a rolling pin which was laborious so if you have a blender use it. Melt butter in a pan and stir in the crumbs, this is your biscuit base.
Press the mixture into a greased or grease papered tin.
Next put the double cream, soft cheese, optional sugar and vanilla extract in a bowl and whisk together for 1-2 minutes, until the mixture thickens. It should be of a consistency to hold little 'peaks' by itself, so not too runny.
Add the mixture to the top of your biscuit base and flatten out gently.
Put in in the fridge to set cool for a few hours.
Finally, when the cheesecake is set you can add the fruit topping, which is best left to set for another hour or so in the fridge, unless you can't wait (like me).

Other Simple Cheesecake Recipes: Simple Cheesecake Recipes

Simple Cheesecake Recipes-Low Cholesterol New York Style Cheesecake

Ingredients:
· 1 pound low fat cottage cheese (1 percent)
· 1 pound low fat cream cheese, at room temperature
· 1-1/4 cups sugar
· 2 eggs, plus 4 egg whites (or 1 cup Egg Beaters)
· 1/4 cup fresh lemon juice
· 1 tablespoon grated lemon zest
· 1 tablespoon vanilla extract
· A pinch of salt
· For the topping:
· 2 cups no fat sour cream
· 1/3 cup sugar
· 1 8 inch spring form pan, lightly sprayed with oil
Cooking Instructions:
· Preheat the oven to 350°F (The rack should be set in the lower third of the oven.) Bring 1 quart of water to a boil. Wrap a piece of foil around the bottom and sides of the spring form pan. (This prevents water from leaking in.)
· Puree the cottage cheese in the food processor, scraping down the sides. This will take 2 to 3 minutes. Add the cream cheese and puree until smooth. Add the sugar and puree. Add the eggs, egg whites, lemon juice, lemon zest, vanilla, and salt and puree. Pour the mixture into the prepared pan. Tap the pan a few times on the work counter to knock out any bubbles.
· Set the pan in a roasting pan in the oven. Add 1 inch boiling water to the pan and bake the cheesecake for 30 minutes.
· Meanwhile, in a large mixing bowl, whisk together the sour cream and sugar. Spoon this mixture on top of the cheesecake. Continue baking the cheesecake until set, 10 to 20 minutes longer. To test for doneness, gently poke the side? When the top no longer jiggles, the cheesecake is cooked. Another test: an inserted skewer will come out clean when the cheesecake is cooked. Do not overcook, or the cheesecake will become watery?
· Transfer the cheesecake to a cake rack to cool to room temperature, then refrigerate until cold. To serve, run the tip of a small knife around the inside of the pan. Unfasten the sides.
· Note: many people like to serve cheesecake with strawberry sauce? Made by boiling strawberries with a little water, sugar, and cornstarch.

Other Simple Cheesecake Recipes: Simple Cheesecake Recipes