466 cool cream cheese cheesecake Recipes

cream cheese, softened, cold milk, divided, instant white chocolate pudding and pie filling mix, thawed whipped topping (cool whip ), graham cracker pie crusts

cream-filled chocolate sandwich cookie crumbs, cream cheese, softened, sugar, vanilla extract, eggs, lightly beaten, vanilla or white chips, melted and cooled, canned pumpkin, ground ginger , cinnamon and nutmeg, white chocolate curls , optional

chocolate wafer crumbs (about 27 wafers), butter, melted, cream cheese, softened, sugar, heavy whipping cream, vanilla extract, eggs, lightly beaten, vanilla or white chips, melted and cooled, semisweet chocolate chips, heavy whipping cream, butter, sugar, vanilla or white chips, melted and cooled, striped chocolate kisses , optional, raspberries , optional

chef karen harper , pastry chef for the black rabbit restaurant at mcmenamins edgefield in troutdale, oregon, courtesy of chef harper and mozzarella fresca. the cheesecake must be made a day in advance. (i first saw this recipe in a newspaper, but it s readily found throughout the internet.), all refrigerated ingredients should be at room temperature ., mascarpone (you can, substitute cream cheese ), sugar, grand marnier, eggs, kosher salt, in grand marnier, must be done in advance; cover and refrigerate., preheat the oven to 300of., beat the mascarpone/cream cheese until creamy. gradually beat in the sugar , salt and grand marnier., at a time add the eggs , scraping the sides of the bowl often., scrape batter into the crust and smooth the top. bake on a cookie sheet until the center barely jiggles when the pan is tapped, 45 to 55 minutes. let cool in the pan on a rack for 2 hours., unmold, cover and refrigerate overnight., chocolate graham cracker crust, chocolate graham crackers, melted unsalted butter, springform pan, preheat oven to 375of., in a food processor , blend graham crackers and butter until completely incorporated., mash the crumb mixture evenly into bottom of a 10 springform pan. bake 10 minutes ; cool completely., chocolate ganache, chopped semisweet chocolate (use top quality chocolate), heavy cream, grand marnier, be done in advance, covered and refrigerated ., bring cream just to the boil. remove from heat and stir in chocolate till incorporated., using a whisk , very gently stir in grand marnier. let ganache cool till is thick enough to spread. if ganache becomes too thick, warm it in a water bath or double boiler., candied orange slices, unpeeled oranges, sliced from top to bottom in 1/4 thick slices, sugar, water, be done in advance, covered and refrigerated ., boil orange slices in water for 10 minutes, gently stirring occasionally., stir in sugar and cook for another five minutes. remove orange slices with tongs to a baking sheet and allow them to cool completely. reserve the orange simple syrup for other culinary uses, mousse, do not do this step till ready to build the dessert., mascarpone, zest from 1 orange, heavy cream , whipped stiff, sugar, unflavored gelatin, cold water

chocolate wafer crumbs (18 wafers), butter, melted, cream cheese, softened, sugar, heavy whipping cream, eggs, lightly beaten, vanilla extract, semisweet chocolate, melted and cooled, white baking chocolate, melted and cooled, mashed frozen sweetened sliced strawberries, well-drained, semisweet chocolate, chopped, butter, shortening, divided, white baking chocolate

instant coffee, dry, coffee liqueur, cream cheese, bisquick, sugar, vanilla, eggs, semisweet baking chocolate, melted and cooled, semisweet baking chocolate, melted and cooled, powdered sugar, coffee liqueur, sour cream, vanilla

chocolate graham cracker crumbs (about 12 squares), splenda granular, sugar substitute, unsweetened cocoa powder (regular or dutch process), butter or 1/2 cup margarine, low fat cottage cheese, style light cream cheese (1/3 less calories than regular cream cheese) or 8 oz reduced-fat cream cheese, at room temperature (1/3 less calories than regular cream cheese), style fat free cream cheese, at room temperature, semi-sweet chocolate chips, splenda granular, sugar substitute, brown sugar, dutch-processed cocoa powder, all-purpose flour, cornstarch, vanilla extract, almond extract, egg, egg whites, light sour cream, chocolate curls (optional) or chocolate chips (optional), fat-free whipped topping (non-dairy whipped topping) (optional) or fat free cream (non-dairy whipped topping) (optional) or cool whip lite (non-dairy whipped topping)

chocolate wafer, finely crushed, butter, melted, cream cheese, softened at room temperature, sugar, eggs, at room temperature, vanilla, white chocolate baking squares, melted and cooled, semi-sweet chocolate, melted and cooled, raspberry schnapps (optional), whipping cream, semi-sweet chocolate, semi-sweet chocolate, melted, rose extract, leaves washed and dried

cool whip free, fat free cream cheese, splenda sugar substitute, smuckers sugar-free syrup or 10 tsp polaner s sugar-free strawberry jam

cool whip lite, reduced-fat cream cheese, sugar-free instant vanilla pudding mix, splenda sugar substitute, sugar, vanilla extract

prepared graham cracker pie crust (or use your favourite recipe), cream cheese, milk, instant lemon pudding mix, cherry pie filling

cream cheese, softened at room temperature, granulated sugar, vanilla extract, eggs, semi-sweet chocolate, melted and slightly cooled, liqueur (hazelnut, raspberry, amaretto, kahlua etc), prepared graham cracker pie crusts or 2 prepared chocolate graham cracker pie crusts

cream cheese, softened, chocolate cool whip, sugar-free instant chocolate pudding mix, vanilla, milk, keebler graham cracker pie crust

cream cheese (recommended : philadelphia), softened, sugar, lime curd (recommended : dickensons), graham cracker crusts (recommended : keebler), topping (recommended: cool whip ), sugared lime slices, for garnish

use chocolate crust - see crust page . 10 or 12 inch springpan, philly cream cheese, softened, sugar, eggs, milk chocolate, melted & cooled, tea. melted butter, tea. vanilla extract, heavy cream, philly cream cheese, softened, sugar, eggs, white chocolate, melted & cooled, tea. melted butter, tea. clear vanilla, heavy cream, philly cream cheese, softened, sugar, eggs, semi-sweet choc., melted & cooled, tea. melted butter, tea. vanilla extract, heavy cream

lemon chiffon cheesecake, graham cracker crust, chopped pecans, butter, melted, cream cheese, sugar, eggs, prepared lemon pie filling, sour cream, lemon zest, fresh raspberries & blueberries, crumble the pie crust into a mixing bowl and combine with pecans and, butter. press into a springform pan and bake at 350 degrees for 5, minutes. in a bowl, combine the cream cheese and sugar and beat, until fluffy. add eggs 1 at a time. reserve 1/2 cup of the lemon, pie filling and add the rest to the cream cheese mixture along with, sour cream and lemon zest. blend and pour into crust. bake at, degrees for 60 to 70 minutes , adding a pan of water to the oven, minimize cracking. remove cheesecake from the oven ; run a knife, gently around the sides of the pan. cool and refrigerate covered, overnight. before serving, spread reserved 1/2 cup lemon pie filling, over top of cheesecake. serve with fresh berries.

use chocolate crust-see crust page, layer 1, philly cream cheese, softened, sugar, eggs, white chocolate, melted & cooled, melted butter, teas. vanilla, heavy cream, layer 2, philly cream cheese, softened, sugar, eggs, semi-sweet chocolate, melted & cooled, melted butter, teas. vanilla, heavy cream

graham crackers (2 inch square), unsalted butter, melted, bittersweet chocolate, very finely chopped, cream cheese, at room temperature, granulated sugar, grated orange zest, flour, heavy cream, eggs, white chocolate, melted and cooled, unsweetened chocolate, melted and cooled