Chocolate-Irish Cream Cheesecake

Chocolate-Irish Cream Cheesecake
Prep Time: 40 minutes
Cooking Time: 50 minutes

If you prefer less liqueur, substitute whipping cream or milk for the liqueur to make up the difference. (This recipe first appeared in Better Homes and Gardens magazine).

1 cup chocolate wafer crumbs (about 18 cookies)*
1/4 cup butter, melted
1/2 tsp ground cinnamon
3 (8 oz) packages cream cheese, softened
1 (8 oz) carton dairy sour cream
1 cup sugar
1 (8 oz) package semisweet chocolate, melted and cooled
3 eggs
1/3 to 1/2 cup Irish cream liqueur
2 tbsp whipping cream or milk
2 tsp vanilla
Fresh raspberries (optional)
1/3 cup semisweet chocolate pieces, melted (optional)

For crust, in a medium mixing bowl combine crumbs, butter, and cinnamon; toss gently to mix. Spread mixture evenly in the bottom of a 9" or 10" *springform pan; press onto bottom for a firm, even crust. Set pan aside.

For filling, in a large mixing bowl combine cream cheese, sour cream, sugar, and the 8 ounces melted chocolate; beat with an electric mixer on medium to high speed till combined. Add eggs all at once. Beat on low speed just till combined. Do not overbeat. Stir in liqueur, whipping cream or milk, and vanilla.

Place pan on a baking sheet. Pour filling into crust. Bake in a 325º F oven for 50 to 60 minutes or till center appears nearly set when gently shaken.

Cool in pan on a wire rack for 15 minutes. Remove sides; cool completely. Cover and chill cheesecake for 4 hours or overnight.

Before serving, transfer the cheesecake to a platter. Top with fresh raspberries and drizzle with 1/3 cup melted chocolate, if desired.

*Note: If using the 10" springform pan, add another 1/4 cup chocolate wafer crumbs to the crust.

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Death by Upside-Down German Chocolate Cake

Death by Upside-Down German Chocolate Cake

I think I can feel my arteries hardening and blood sugar blowing as the cake cools in the pan.

1-1/2 cup flaked coconut
1/2 cup chopped pecans
1 pkg German chocolate cake
1 pkg cream cheese softened (just to make me feel better, I used 1/3 calorie cheese)
1/2 cup butter or (god forbid) margarine (go for the gusto here folks, don't quibble)
4 cups powdered sugar

Preheat oven to 350° F (180° C), Grease and flour 9" x 13" cake pan.

Spread coconut evenly on bottom of pan. Sprinkle with pecans and 3 tbsp brown sugar.

Prepare cake mix as directed on package. Pour over coconut and pecans. Combine cream cheese and melted butter in bowl. Beat at low speed with electric mixer until creamy. Add powdered sugar beat until blended and smooth. Drop by spoonfuls evenly over cake batter.

Bake 45-50 minutes or until toothpick inserted halfway comes out clean. Cool completely in pan. to serve, cut and turn upside down (top side up) on plate.

Wendy

(4/25/08)

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Judy's Appetizer

Judy's Appetizer

Hard Salami slices
Green chilies
Cream cheese

Spread softened cream cheese onto salami slices, add a strip of green chili and then wrap them up.  These go fast!!

Judy
(12/29/07)

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Marta's Chocolate Mousse

Marta's Chocolate Mousse

Someone mentioned cookie recipes the other day...I'm not so good at cookies but here's something truly yummy and easy:

1 pound cream cheese
3/4 cup sugar
1/2 tsp salt
2 tsp vanilla
3 egg yolks
12 oz chocolate, sweet, melted
     (Debbie LFB knows the BEST kind of chocolate)
3 egg whites
2 cups heavy cream

Mix cream cheese, sugar, salt, vanilla, egg yolks and chocolate.

Beat egg whites and cream separately then fold into cheese mixture.

Pour into dessert glasses and chill.

You'll notice that the eggs are not cooked in this recipe...you are warned.

Marta
(12/5/07)

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Not Yo' Mama's Banana Pudding

Not Yo' Mama's Banana Pudding

This is sooooooooo good...

2 bags of Pepperidge Farm Chessmen cookies
6 to 8 bananas, sliced
2 cups milk
1 (5 oz) box instant French vanilla pudding
1 (8 oz) package cream cheese, softened
1 (14 oz) can sweetened condensed milk
12 oz heavy whipping cream
2 tbsp sugar to sweeten cream

Line the bottom of a 13" by 9" by 2" dish with 1 bag of cookies and layer bananas on top.

In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer.

Using another bowl, combine the cream cheese and condensed milk together and mix until smooth.

In another bowl, whip heavy cream adding sugar to taste. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

Christy
(11/28/06)

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Pumpkin-Sage Polenta

Pumpkin-Sage Polenta

Serve this alongside pan-sautéed ham steaks. Polenta thickens if you make it ahead of time; just thin it with water or chicken broth. Rewarm it over medium-low heat, stirring with a whisk. Use a vegetable peeler to shave the Parmesan cheese.

2-1/2 cups 1% low-fat milk
2 cups water
3/4 cup canned pumpkin
1-1/4 tsp salt
1-1/4 cups instant dry polenta
3/4 cup (3 oz) grated fresh Parmesan cheese
2 tbsp 1/3-less-fat cream cheese
1 tbsp chopped fresh sage
1/4 cup (1 oz) shaved fresh Parmesan

Bring milk and water to a boil in a large saucepan over medium heat. Add pumpkin and salt; stir with a whisk. Reduce heat to low, and gradually whisk in polenta; cook 1 minute or until thick. Remove from heat. Add 3/4 cup grated Parmesan, cream cheese, and sage; stir until cheeses melt. Top with shaved Parmesan. Serve immediately.

Yield: 8 servings (serving size: 3/4 cup)
CALORIES 197 (21% from fat); FAT 4.7g (sat 3g,mono 1.4g,poly 0.1g); PROTEIN 10.1g; CHOLESTEROL 14mg; CALCIUM 253mg; SODIUM 614mg; FIBER 3.2g; IRON 1mg; CARBOHYDRATE 28.7g
Cooking Light, NOVEMBER 2003

Maggie
(11/26/06)

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Biscuit Bubble Ring

Biscuit Bubble Ring

1 (3 oz) pkg cream cheese, cold
2 cups all-purpose flour
2 tbsp sugar
4 tsp baking powder
1/2 tsp salt
1/3 cup shortening
2/3 cup milk

1/4 cup sugar
1/2 tsp ground cinnamon

5 tbsp butter, melted
1/3 cup chopped pecans

1/4 cup light corn syrup
2 tbsp packed brown sugar
2 tbsp butter

Cut cream cheese into 20 pieces. Shape each into a ball, set aside. Stir together the flour, 2 tbsp sugar, baking powder and salt. Cut in shortening till mixture resembles coarse crumbs. Make a well in center of dry ingredients; add milk all at once. Stir just till dough clings together. Knead gently on a lightly floured surface 10-12 strokes. Divide dough into 20 pieces, pat each into a 2-1/2" to 3" round.

Combine the 1/4 cup sugar and cinnamon. Place a cream cheese ball and 1/4 tsp of the cinnamon/sugar mixture on each dough round; bring up edges of dough and pinch to seal. Pour 3 tablespoons of the melted butter into the bottom of a 5-1/2 cup ring mold; turn mold to coat sides. Sprinkle half the nuts and half the remaining cinnamon/sugar mix into the mold. Roll filled biscuits in remaining melted butter. Place half the biscuits atop mixture in mold, seam side up. Repeat layers using the remaining pecans, cinnamon/sugar mix and biscuit balls.

Bake coffee cake at 375°F till browned, about 25 minutes. Cool 5 minutes in pan; invert pan onto serving plate and remove pan. Meanwhile, in small saucepan combine the corn syrup, brown sugar, and 2 tbsp butter. Heat until sugar is melted, stirring constantly. Drizzle mixture over warm coffee cake.

Makes 10 servings.

If you want to use a regular sized bundt pan, double the recipe. She used walnuts the first time and pistachios the second time.

Denise
(9/5/06)

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Amy Sedaris' Li'l Smokey Cheeseballs

Amy Sedaris' Li'l Smokey Cheeseballs

2 cups shredded smoked gouda or smoked cheddar
2 (8 oz) packages cream cheese
1 stick butter (she doesn't say salted or sweet)
About 2 or 3 tsp milk
2 tbsp A1 steak sauce

Let ingredients sit until room temperature. Blend together and then refrigerate for a while. Form a ball with the mixture. Roll in crushed walnuts. Put back in fridge. Serve at room temperature, spread on Ritz crackers.

I presume that the A1 steak sauce stands in for the bold and salty taste of the secret ingredient in the play.

I heard from a friend who has been to Amy's performances that she sells cupcakes and cheeseballs in the lobby during intermission. Amazingly, she also has her email and home phone on her website, with the single caveat that if people want to call her they should not call too late at night. :-)

Alfred
(11/17/03)

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Chocolate-Marbled Almond Cheesecake

Chocolate-Marbled Almond Cheesecake

This was a big hit today:

2 cups sugar (I used more like 1-3/4)
4 (8 oz. each) pkg. cream cheese, softened
4 eggs
1 cup sour cream
1 tbsp cocoa
2 tsp. vanilla
1 t.sp almond extract
12 oz. pkg. semisweet chocolate chips, melted
2 oz. blanched almonds, finely chopped

Heat oven to 325ºF. Beat sugar and cream cheese until light and fluffy. Continue beating, adding eggs one at a time, until creamy. Add remaining ingredients EXCEPT chocolate chips and almonds.

Mix well. By hand, fold in melted chocolate, swirling for marbled effect.

Lightly butter 9" springform pan; press almonds firmly on bottom of pan. Pour batter into prepared pan. Bake for 65-75 minutes, until set. Cool completely. Cover and refrigerate 8 hr. or overnight.

Stephanie Klose
(10/31/03)

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Double Fudge Cream Cheese Brownies

Double Fudge Cream Cheese Brownies 

And for good measure, this is what I'm making on Sunday to bring to a good friend after she runs the
NYC Marathon:

Brownies:
1 cup butter
4 oz. unsweetened chocolate
2 cups sugar
1-1/2 cups flour
4 eggs, slightly beaten
1 tsp salt
1 tsp baking powder
2 tsp vanilla
1 cup semisweet chocolate chips

Filling:
1/4 cup sugar
2 tbsp butter
3 oz cream cheese
1 egg
1 tbsp flour
1/2 tsp vanilla

Heat oven to 350°. Melt butter and unsweetened chocolate together. Stir in rest of brownie
ingredients EXCEPT chocolate chips. Fold in chocolate chips. Spread half the batter into a greased 9"x13" pan.

In small bowl, stir together all filling ingredients. Spread over brownie mixture. Spoon remaining batter over cream cheese. (Batter will not entirely cover filling) Bake for 30-35 minutes.

Stephanie K.
(10/31/03)

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Benedictine Dip

Hmmm...well, that was the recipe :)

If I have to get specific I used two packs of cream cheese, softened to room temp. I cut up oh about 6 big cukes (this is a fantastic way to use up those ones that get to beyond belief size, just be sure to taste the it so you can be sure it is mild and not bitter) I only use the fleshy part, no skin or seeds. I have a food processor and I chopped up the cukes in that, and then put that in cheesecloth, gave it a good wringing out to get all the excess liquid out. This went into the cream cheese (without cheese cloth HA) Seasoning for us was onion flakes, garlic salt, regular salt and pepper and a hint of dill.

Here is an official recipe from the web:

Benedictine Dip
1 large cucumber, peeled and seeded
1 (8-oz) package cream cheese, softened
2 tbsp minced onion
1/4 tsp salt
1 tbsp mayonnaise
1/8 cup sour cream
Dash green food coloring (optional)
2 tbsp chopped fresh dillweed

As you can see they are making it smoother for a dip, which is a nice idea also, but I have always had it without the sour cream and mayo and put on crackers or better yet homemade bread.

Cindy
(8/26/03)

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Tomato, Red Pepper, Basil and Feta Dip

Tomato, Red Pepper, Basil and Feta Dip
Makes about 4 cups
Active Time: 15 min Start to finish

I had this over the weekend at a party -- it was absolutely addictive. Could not stop eating it. Got the recipe, which I thought I'd share with you all:

2 small garlic cloves
1 (7 oz) jar roasted red peppers, drained (1 ¼ cups)
1 (8 oz) sun-dried tomatoes packed in oil, drained (1 cup)
¼ cup drained bottled peperoncini, stemmed
½ lb crumbled feta (1 ½ cups)
1 (8 oz) cream cheese
¼ tsp Worcestershire sauce
½ tsp salt
¼ tsp black pepper
¼ cup extra virgin olive oil
1 cup loosely packed fresh basil leaves
1 cup loosely packed fresh flat-leaf parsley leaves

Accompaniments: cucumber slices, celery sticks, pita bread

Blend garlic, roasted peppers, tomatoes, and peperocini in a food processor until finely chopped. Add cheeses, Worcestershire sauce, salt, pepper and blend until smooth, about 1 minute.

With motor running gradually add oil and blend until incorporated. Add basil and parsley until finely chopped.

Dip can be made one day ahead and chilled, covered. Bring to room temp before serving.

Carolyn
(7/25/03)

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Sylvia's Cheesecake Recipes (raspberry goo optional)

Sylvia's Cheesecake Recipes (raspberry goo optional)

Two good recipes, one a standard cheesecake, especially nice with a bit of raspberry goo swirled in the middle before baking (raspberries reduced with a bit of sugar), one a heavier, layered cheese pie that's got to be illegal it's so rich.

Cheesecake

Crust:
1-3/4 cups (1-1/2 pkg) graham cracker crumbs
1/4 cup finely chopped walnuts or almonds
1/2 tsp. cinnamon
1/2 cup + butter, melted

9" springform pan

Filling:
3 eggs, beaten
16 oz. cream cheese
1 cup sugar
1/4 tsp. salt
1/2 tsp. almond extract
2 tsp. vanilla
3 cups sour cream

Pat crust into pan and bake 5 minutes. Mix filling in order given, bake at 350ºF.

---

Silver Pie

Crust:
glass pie plate
16 squares graham crackers, crushed
1/4 cup butter, melted

Bake 5 min at 350ºF.

Filling:
3 pkgs. cream cheese
2 eggs
1/2 cup sugar
1 tsp. vanilla

Pour into crust and bake 20 minutes at 300ºF, then cool 5 minutes.

1 cup sour cream
2 tbsp. sugar
1 tsp. vanilla

Stir lightly and spread gently over cream cheese layer. Bake 5 minutes at 300ºF.

Cover with plastic wrap and chill. Best served after 24 hours in the refrigerator.

Sylvia - beadlizard
(3/15/03)

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Denise's Cheesecake Recipe

Denise's Cheesecake Recipe

1 cup graham cracker crumbs
1 cup + 3 tbsp. sugar, divided
3 tbsp. butter or margarine, melted
2-1/2 lbs. cream cheese, softened
3 tbsp. flour
1 tbsp. vanilla
3 eggs
1 cup sour cream

Mix crumbs, 3 tbsp. sugar and butter; make crust, bake at 350ºF for 10 min.

Beat cream cheese, 1 cup sugar, flour and vanilla. Add eggs 1 at a time, mix well. Stir in sour cream, pour over crust. Bake at 350°F for 1 hour, etc.

Denise
(3/15/03)

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Chile Mac n' Cheese

Chile Mac n' Cheese

For those of you truly having winter (unlike us), this is the best comfort food when you're frozen to the core. This may have been posted before in the 'way back time. Not for the faint of heart or hard of artery! Some of the measurements are variable, depending on your personal tastes.

8 oz. elbow macaroni
1/4 cup butter
1/4 cup flour
1-1/2 to 2 cups milk
2 cups shredded sharp cheddar cheese (Tillamook Extra Sharp at our house)
1/2 cup shredded parmesan (the good stuff, not from the green can)
1/4 cup Dijon mustard
1 can (undrained) chopped green chilies,
     or 4 roasted and peeled Hatch green chilies, chopped (depending on your heat preference)
4 oz. cream cheese, cubed
fresh ground pepper
parsley (fresh if you've got it, dried if you don't)

Cook pasta to al dente, drain, rinse to cool, set aside. Set oven to 350º F.

Make cheese sauce: melt butter, stir in flour. Cook a few minutes then add mustard and a few grindings of pepper. Begin adding milk, stirring to remove lumps. Add cream cheese and continue cooking on low until cheese melts. Stir in chilies & can juices. Set aside. Sauce will thicken as it cools, add a bit more milk if you think it's needed.

Assembly
In a casserole (spray with Pam to help the clean up later), layer 1/3 each of the drained pasta, then sauce, cheddar, parmesan, and dusting of parsley. Repeat layering, end with sauce, top with parsley.
Bake 1/2 hour or until casserole is bubbling well. Absolutely the best when served still molten and creamy.

Deb
paca_mama
(1/16/03)

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Baked Banana Bliss

Baked Banana Bliss
Yield: 9 Servings

This showed up in my inbox, thought I would pass it along

4 tbsp butter
6 firm bananas
4 oz cream cheese, softened
4 tbsp sugar
1 tsp cinnamon
1 cup heavy cream
Whipped cream for garnish (optional)

Melt butter. Slice bananas lengthwise. Sauté quickly over high heat. Place 1/2 of bananas in buttered 8" x 8" dish. Beat cream cheese with sugar and cinnamon. Spread 1/2 of mixture over banana. Top with remaining bananas and spread with remaining cheese mix.

Pour cream over top; bake in 375° degrees oven for 20 minutes.

Serve cool garnished with whipped cream or warm over vanilla ice cream.

Ellen
(8/8/02)

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3-step Cheesecake (with Neufchatel)

3-step Cheesecake (with Neufchatel)

The 3 step cheesecake from a Philadelphia cheese package sounds a lot like your New York cheesecake and is very simple. It calls for Neufchatel, rather than cream cheese:

1. Mix 1 lb. soft Neufchatel cheese with 1/2 cup sugar and 1/2 tsp. vanilla, beating with an electric mixer until light. Add 2 eggs and mix until blended.
2. Pour into 1 (6oz). Graham cracker pie crust (store bought).
3. Bake at 350°F for 40 min. or until almost set in the center. Cool and refrigerate for at least 2 hrs.

You can improvise any topping you want.

Maryanne
(5/16/02)

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Not Exactly Junior's Cheesecake

Not Exactly Junior's Cheesecake

It's not exactly Junior's, but it's GREAT.

Make a graham cracker crust and put it in a 9" pie pan.

Beat:
12 oz. cream cheese
2 eggs
1/2 cup sugar
1 tsp. vanilla

Pour into crust and bake at 350°F degrees for about 30 min. until firm.

Take it out of the oven, and let it cool just a bit while you are beating a small container of sour cream.

Spread the sour cream on top of the cheese cake, return to the oven for 5-10 minutes. Cool, then chill.

Inhale with cherry pie topping.

Step on scale and wince.

Barbara
(5/12/02)

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Lindy's New York Cheesecake

Lindy's New York Cheesecake

Very apropos, since this is cheese cake week for the Jews (Shavuoth). Haven't made this in many years - our aging bodies can probably no longer handle it, but I have fond memories...

I have a note in my cookbook that we usually do a 1/2 recipe, and there are also the calculations for a 1/4 recipe in a "tiny" pan, but what the hell, go for the whole thing:

5 (8oz each) pkgs cream cheese softened

1-3/4 cups sugar

3 tbsp flour

1/2 tsp lemon peel

1/2 tsp orange peel

1/4 tsp vanilla

5 eggs

2 egg yolks

1/4 cup heavy cream

• Combine cheese, sugar, flour, lemon and orange peel, vanilla and beat just to blend.
• Beat in eggs and yolks one at a time.
• Stir in cream.
• Bake at 500º for 10 minutes, reduce to 200º, bake for about an hour until done.

Helps to gradually open the oven door and let the cake cool very gradually, though it will still settle, so it doesn't fall all of a sudden. It will usually have a crack in the top after it cools. This is not a problem.

I think the 10 minutes at 500° degrees was to cook a cookie dough crust originally with the recipe - this was blech, so we usually just use a graham cracker crust. You can top it with cherry pie filling, or glazed strawberries.

This makes a HUGE cheesecake. I don't have a note what.

Joan
(5/12/02)

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Snickers Candy Bar Salad

Snickers Candy Bar Salad

6 Snickers - standard size (cut into bite size pieces)
   [I prefer Milky Way candy bars as easier to chew]
6 bananas (sliced)
6 apples (cut up)
1 (8 oz) cool whip
1 (8 oz) Philadelphia Cream Cheese - softened
1 small package of miniature marshmallows or 7 oz marshmallow crème
Approx 2 oz nuts (I use pecan bits)

Combine all ingredients. Refrigerate. Serve.

posted by Ellen
(2/18/02)

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