Brownies:
1 package brownie mix for 9” x 13” pan,
oil and eggs
Cheesecake:
15 oz. container Sorrento® Whole Milk
or Part Skim Ricotta Cheese
8 oz. package cream cheese
1/4 cup sugar
1 egg
1 tsp. pure vanilla extract
Directions:
Preheat oven to 350° degrees F. Grease bottom of a 13” x 9” pan. Mix brownie batter according to directions on box.
Cheesecake filling: Mix cream cheese and sugar at medium speed for 2 minutes until smooth. Add ricotta, egg and vanilla. Mix for 2 minutes; set aside. Spread brownie batter into prepared pan. Top with cheesecake batter and make swirls with rubber spatula. Bake for 28-32 minutes.
Brownies will be fudgy. Remove from oven and cool completely. Refrigerate for several hours before serving. Makes 16 brownies.
Graham Cracker Crust:
2 cups graham cracker crumbs
1/2 cup butter, melted
1/4 cup sugar
In bowl, combine all ingredients. Press crumbs firmly into bottom and up 1/2" of sides of 9" Springform pan. Set aside.
Cheesecake Filling:
15 oz. container Whole Milk or Part Skim Ricotta Cheese
8 oz. package cream cheese
1-1/3 cup sugar
2 whole eggs
2 egg yolks
1 tsp. grated lemon rind
1 Tbsp. lemon juice
1 tsp. pure vanilla extract
Mix cream cheese and sugar at medium speed until smooth, about 3 minutes. Scrape bowl. Add ricotta and mix 1 minute. Scrape bowl and add eggs, yolks, lemon rind, lemon juice and vanilla. Mix for 2 minutes. Pour batter into crust. Bake for 55 to 60 minutes. Remove from oven and cool for 1 hour.
Sour Cream Topping:
2 cups sour cream
1/4 cup sugar
Berries:
1 pint fresh strawberries, hulled and sliced
3 Tbsp. sugar
Preheat oven to 350° degrees F. Place a cake pan filled with water on the lowest rack of oven to create extra moisture and prevent cake from cracking.
Prepare Topping:
With spoon or whisk, mix sour cream and sugar until smooth. Spread evenly on top of cake. Return cake to oven for 7 minutes to set topping. Remove and cool completely. Cover with plastic wrap and refrigerate for several hours.
Mix berries with sugar. Cover and refrigerate until ready to serve cake. Run sharp knife around edge and remove cake. Cut into slices and top with spoonful of strawberries.
Serves 10.
Ingredients:
1 cup crumbled vanilla wafer cookies 1/2 cup plus 1 tablespoon
plus 1 teaspoon sugar
4 tablespoons unsalted butter, melted
1 pound soft cream cheese
8 oz. white chocolate, melted
1/2 teaspoon pure vanilla extract
2 eggs
1/2 cup sour cream
1/2 cup raspberry jam
1 pkg. fresh raspberries for decoration
Directions:
Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Mix cookies and 1 tablespoon plus 1 teaspoon sugar in a bowl. Stir in butter. Press 1 tablespoon of mixture in bottom of each cup. Bake until set, about 7 minutes. Let cool in tins on wire racks.
Reduce oven temperature to 275 degrees. Beat cream cheese and white chocolate with a mixer on medium speed until smooth. Add remaining 1/2 cup sugar, then vanilla. With mixer running, add eggs slowly, scraping down side of bowl. Add sour cream and salt.
Pour batter into muffin cups, filling almost to the tops. Bake until sides are set but centers are wobbly, about 20 minutes. Let cool in tins on wire racks, add a tsp of jam and one raspberry to each cheesecake.
Crust:
1 ½ cups graham cracker crumbs
½ cup sugar
10 Tbl melted butter
Mix the sugar & crumbs and then add melted butter. Press firmly into 9 inch round spring-form cake pan. The mixture should be ¼ inch thick.
Streussel Topping:
1 cup pecans chopped fine in blender & ½ cup whole pecans
reserved for garnish
½ cup brown sugar
½ cup all purpose flour
½ cup sugar
½ cup cold butter cut in ¼ inch squares
1 tsp ground cinnamon
Combine all Streusel ingredients into a crumb topping by mixing together with your hands and then refrigerate until the filling below is mixed together.
Cheesecake Filling:
3 lbs cream cheese
1 cup sugar
1 tsp vanilla
4 eggs
1 cup sour cream
Directions:
1 1/2 cups Libby’s canned pumpkin pie filling In a mixer bowl beat the cream cheese and sugar, then add eggs and vanilla and mix well for 3 minutes scraping down the sides of the bowl 3 times. In another bowl place the pumpkin pie filling, and fold in 1/3 of the cream cheese/egg mixture from the first bowl, mix well then add this mixture to the remaining cream cheese/ egg mixture and mix well. Stir in sour cream.
Fill the 9 inch pan ¾ of the way full with the Cheesecake filling mix. Sprinkle the Streusel topping on lightly and add the ½ cup of pecans reserved for garnish in a circle around the top of the cake.
Bake at 350 degrees for ½ hour then lower temperature to 325 degrees for ½ hour more, if toothpick inserted in center comes out clean turn oven off and remove after 15 minutes more, ( note: if toothpick is sticky, bake for another 10 minutes, then turn off oven, and wait 15 minutes to remove it.) Let sit at room temperature for 15 minutes then cool in refrigerator overnight. Serve and enjoy.
This Recipe is linked to: Made From Scratch Monday.
Crust:
1 1/2 cups graham cracker crumbs
1/2 cup melted butter
3 T sugar
1 1/2 lbs cream cheese, softened
4 eggs
1 1/2 t dried lavender
1 T grated orange peel
3/4 cup sugar
1 t vanilla
2 T orange liqueur
4 oz white chocolate melted
Glaze:
1/4 c heavy cream
Garnish: edible flowers, lavender or white chocolate curls
Preheat oven to 350. For crust and combine all ingredients into small bowl. Mix with fork and press into 9 in spring form pan. Bake 10 minutes. Cool completely. Reduce oven temperature to 300.
Filling
Beat cream cheese with sugar. Add eggs one at a time. Beat in melted chocolate. Vanilla, lavender, orange peel and liquor. Spoon into crust. Bake at 300 for 1 hour and 20 minutes cool completely. Cover and refrigerate 8 hours or overnight.
Garnish with edible flowers or lavender.
Crust:
1 ½ Cups ground ginger snaps
6 T. melted butter
1/8 C. sugar
1/8 C. Brown sugar (packed)
Line bottom and up about 1 inch of pan with crumb mixture. Bake in oven for about 15 minutes until crust starts to brown slightly. Remove from oven to cool.
Cake:
4 8oz. packages cream cheese softened
½ Cup sugar
½ Cup brown sugar
5 eggs (at room temperature)
2 T. Vanilla
Blend ingredients. Pour into pan. Place large pan filled with about 2-3 inches of boiling water in oven. Place spring form pan in pan with water. Bake for about 1 hour 10 min. Before removing from oven.
Mix:
1 pint sour cream
¼ C. sugar
2 T. vanilla
Pour onto of cake and bake 5 minutes. Remove cake from oven.
Refrigerate overnight.
Two to six hours prior to serving, make caramel topping.
1 ½ C. Sugar
¼ C. water
1 C. Heavy whipping cream
1 T. Vanilla
Directions:
Put sugar and water in heavy pan. Stir till dissolved over medium heat. Cook for about 5 min. to 250 degrees. Remove from heat.Slowly add cream and vanilla stirring consistently. Return to cooking over medium heat until mixture reaches 225 degrees, stirring consistently (about 8 min.). Mixture will still be pourable. Cool slightly then spoon over top just to edge. Refrigerate at least 2 hours.
Ingredients:
1 9 inch deep dish pie crust
Praline Pecans
3/4 cup chopped pecans
2 T melted butter
1T brown sugar
Filling
1 8oz package of cream cheese, softened
1 1/3 cups sugar, divided
1/2 t vanilla extract
1 egg
1 1/4 cups canned pure pumpkin
1 c half and half
1 T flour
2 eggs slightly beaten
2 teaspoons pumpkin pie spice
1/4 t ground cloves
1/2 t finely grated orange rind
1/4 t salt
1 t cinnamon
grated nutmeg
Directions:
To prepare pecans, place pecans, butter and brown sugar in a non-stick skillet. Cook over medium heat until fragrant, about 5 minutes. Remove from heat and scrape onto aluminum foil to cool. Preheat oven to 350.Combine cream cheese, 1/3 cup sugar and vanilla, mixing until well blended. Blend in one egg. Pour in one 9-inch deep dish pie crust.
To prepare filling, combine pumpkin, half and half, flour, remaining sugar, 2 beaten eggs, pumpkin pie spice, cloves, orange rind, salt and cinnamon. Carefully pour pumpkin mixture in a spiral pattern over cream cheese mixture. (pumpkin mixture will sink to the bottom.)
Bake 1 hour or until almost set in middle. Let cool. Sprinkle Praline Pecans over the top pie. Dust with ground nutmeg.
