Peppermint Cheesecake

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=225966

• CRUST:
• 2 cups Oreo cookie crumbs
• 2 tablespoons melted butter
• Cooking spray
• 
  FILLING:
• 3 (8-ounce) blocks fat-free cream cheese, softened
• 1 (8-ounce) block 1/3-less-fat cream cheese, softened
• 1 cup sugar
• 3 tablespoons all-purpose flour
• 2 teaspoons vanilla extract
• 4 large eggs
• 4 crushed candy canes
• 1 cup Oreo cookie crumbs

Good with hot fudge sauce & additional candy cane crumbs on top

Preparation

Preheat oven to 300°.

To prepare the crust, combine the ingredients in a bowl; toss with a fork until moist. Press mixture into the bottom of a 9-inch springform pan coated with cooking spray. Bake for 8 minutes at 300 degrees.

To prepare the filling, beat cheeses at high speed of a mixer until smooth. Add 1 cup sugar, flour, and vanilla; beat well. Add eggs, 1 at a time, beating well after each addition. Stir in chopped candy and cookies.

Pour cheese mixture into prepared pan; bake at 300° for 1 hour or until almost set. Cheesecake is done when the center barely moves when pan is touched. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours.

Serve topped with hot fudge sauce and candy cane crumbs as desired.

Key Lime Cheesecake with Strawberry Sauce

Cooking Light

Yield

8 servings (serving size: 1 wedge)

Ingredients

• Crust:
• 8 sheets honey-flavored graham crackers
• 2 tablespoons apple juice
• 1 tablespoon butter, melted
• Cooking spray
• 
  Filling:
• 3/4 cup Key Lime Curd
• 1/3 cup sugar
• 1 tablespoon cornstarch
• 2 large eggs
• 1 large egg white
• 1 (12.3-ounce) package soft silken tofu, drained
• 1 (8-ounce) block fat-free cream cheese
• 1 tablespoon grated lime rind

Preparation

Preheat oven to 350°.

To prepare crust, place crackers in a food processor; process until crumbly. Add apple juice and butter; pulse 4 to 5 times or until moist. Press mixture into bottom and 1/2 inch up sides of a 9-inch springform pan coated with cooking spray. Bake at 350° for 8 minutes. Cool.

To prepare filling, combine Key Lime Curd, sugar, and next 5 ingredients (sugar through cream cheese) in food processor; process until smooth. Pour into prepared pan. Sprinkle evenly with rind.

Bake at 350° for 15 minutes. Reduce oven temperature to 325° (do not remove cheesecake from oven); bake an additional 20 minutes or until almost set. Turn off oven, and partially open oven door. Cool cheesecake in oven 20 minutes. Remove from oven; run a knife around outside edge. Cool to room temperature. Cover and chill 8 hours or overnight.

Lime Curd - Ingredients

• 1/2 cup sugar
• 1/2 cup bottled key lime juice (such as Nellie and Joe's)
• 5 large egg yolks
• 1 1/2 tablespoons butter, cut into small pieces

Preparation

Combine first 3 ingredients in a medium, heavy saucepan. Cook over medium heat 7 minutes or until thick, stirring constantly with a whisk. Remove from heat. Add butter; stir with a whisk until butter melts. Place pan in a large ice-filled bowl for 20 minutes or until lime curd comes to room temperature, stirring occasionally. Cover and chill.

Strawberry sauce

Ingredients

• 1 1/4 cups fresh strawberries
• 1/4 cup sugar
• 1 1/2 teaspoons grated lime rind

Preparation

Process all ingredients in a food processor until smooth, stopping to scrape down sides.

Pumpkin Pie Cheesecake

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1134077

Yield

8 servings (serving size: 1 wedge and 1 tablespoon whipped topping)

Ingredients

• Cooking spray
• 1/2 cup graham cracker crumbs (about 4 cookie sheets)
• 3/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 1 (8-ounce) block fat-free cream cheese
• 1/2 cup (4 ounces) 1/3-less-fat cream cheese
• 1 cup canned pumpkin
• 2 tablespoons reduced-fat sour cream
• 1 tablespoon all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 3/4 teaspoon vanilla extract
• 1/8 teaspoon ground cloves
• 2 large eggs
• 1/2 cup frozen reduced-calorie whipped topping, thawed
• Cinnamon (optional)

Preparation

Preheat oven to 325°.

Coat an 8-inch springform pan with cooking spray, and sprinkle pan evenly with crumbs.

Combine sugars and cream cheeses in a large bowl; beat with a mixer at medium speed until smooth. Add pumpkin and next 9 ingredients (through eggs), and beat well.

Pour cheese mixture into prepared pan. Bake at 325° for 35 minutes or until center is just set. Turn oven off, and partially open oven door. Cool cheesecake in oven 1 hour.

Remove cheesecake from oven, and cover. Chill at least 8 hours or overnight. Serve with whipped topping, and sprinkle topping with cinnamon, if desired.

Peanut Butter Cheesecake Brownie Bites

http://www.kraftfoods.com/kf/recipes/peanut-butter-cheesecake-brownie-112867.aspx

1 pkg. (19 to 21 oz.) brownie mix (13x9-inch pan size)

1 pkg. (8 oz.) Neufchatel Cream Cheese, softened

1/3 cup sugar

1 egg

1/4 cup peanut butter

1/2 tsp. vanilla

1-1/2 cups thawed COOL WHIP Whipped Topping

20 maraschino cherries

Make It!

HEAT oven to 350ºF.

PREPARE brownie batter as directed on package. Spoon into 20 paper-lined muffin cups.

BEAT cream cheese, sugar, egg, peanut butter and vanilla with mixer until blended. Spoon 1 rounded Tbsp. into center of batter in each cup, pressing down slightly into batter. Bake 30 min. or until centers are set. Cool.

SERVE topped with COOL WHIP and cherries.

Candied Apple Cheesecake

http://www.kraftfoods.com/kf/recipes/candied-apple-pie-cheesecake-111670.aspx


1 cup crushed NABISCO Ginger Snaps

3 Tbsp. butter, melted

1/2 cup plus 2 Tbsp. sugar, divided

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

2 tsp. vanilla

1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

2 eggs

1 cup apple pie filling, divided

1/2 cup PLANTERS Walnut Pieces, divided

1/2 cup toffee bits, divided

Make It

HEAT oven to 325°F. Mix crumbs, butter and 2 Tbsp. sugar; press onto bottom and up side of 9-inch pie plate.

BEAT cream cheese, 1/2 cup sugar and vanilla with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, beating just until blended after each. Stir in 1/2 each pie filling, nuts and toffee. Pour into crust.

BAKE 35 min. or until center is almost set. Cool. Refrigerate 4 hours. Top with remaining pie filling, nuts and toffee before serving.

Ginger Pumpkin Cheesecake

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1860029

Yield

12 servings (serving size: 1 wedge)

Ingredients

• Crust:
• 1 cup graham cracker crumbs (about 7 cookie sheets)
• 3 tablespoons granulated sugar
• 1/2 teaspoon ground ginger
• 1 large egg white
• Cooking spray
• 
  Filling:
• 1 (8-ounce) block fat-free cream cheese, softened
• 1 (8-ounce) block 1/3-less-fat cream cheese, softened
• 3/4 cup granulated sugar
• 1 tablespoon vanilla extract
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon ground ginger
• 1 (15-ounce) can pumpkin
• 3 large eggs
• 1 tablespoon Demerara sugar

Preparation

1. Preheat oven to 350°.

2. To prepare crust, combine the first 4 ingredients in a bowl; toss with a fork until well blended. Press crumb mixture into bottom of a 9-inch springform pan coated with cooking spray. Bake at 350° for 8 minutes. Cool on a wire rack.

3. Reduce oven temperature to 300°.

4. To prepare filling, place cream cheeses in a food processor; process until smooth. Add 3/4 cup granulated sugar and next 4 ingredients (through pumpkin); process until smooth. Add eggs, 1 at a time; process well after each addition. Pour cheese mixture into prepared pan. Bake at 300° for 50 minutes or until almost set. Turn oven off; partially open oven door. Cool cheesecake in oven 30 minutes. Remove from oven; cool on a wire rack. Cover and chill 8 hours. Sprinkle with Demerara sugar just before serving.

Mocha Chocolate Cheesecake

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=225967

Yield

16 servings (serving size: 1 wedge)

Ingredients

• Crust:
• 1 cup packaged chocolate cookie crumbs (such as Oreo)
• 2 tablespoons sugar
• 1 tablespoon butter or stick margarine, melted
• Cooking spray
• 
  Filling:
• 1/2 cup Dutch process cocoa
• 1/3 cup Kahlua (coffee-flavored liqueur)
• 3 (8-ounce) blocks fat-free cream cheese, softened
• 1 (8-ounce) block 1/3-less-fat cream cheese, softened
• 1/2 cup low-fat sour cream
• 1 1/4 cups sugar
• 3 tablespoons all-purpose flour
• 2 teaspoons vanilla extract
• 2 large eggs
• 2 large egg whites
• 16 chocolate-coated coffee beans (optional)

Preparation

Preheat oven to 325°.

To prepare the crust, combine the first 3 ingredients in a bowl; toss with a fork until moist. Press mixture into the bottom of a 9-inch springform pan coated with cooking spray.

To prepare filling, combine cocoa and Kahlua, and stir well with a whisk. Beat cheeses and sour cream at high speed of a mixer until smooth. Add 1 1/4 cups sugar, flour, and vanilla; beat well. Add eggs and egg whites, 1 at a time, beating well after each addition. Stir in cocoa mixture.

Pour mixture into prepared pan; bake at 325° for 1 hour and 5 minutes or until almost set. Cheesecake is done when the center barely moves when pan is touched. Remove from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours. Garnish with coffee beans, if desired.

Lemon Swirled Cheesecake with Blackberry Sauce

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=223026

Lemon Curd

Yield

1 1/3 cups (serving size: 1 tablespoon)

Ingredients

• 3/4 cup sugar
• 1 tablespoon grated lemon rind
• 2 large eggs
• 2/3 cup fresh lemon juice (about 3 large lemons)
• 2 tablespoons butter or stick margarine

Preparation

Combine the first 3 ingredients in a saucepan over medium heat, stirring with a whisk. Cook until sugar dissolves and mixture is light in color (about 3 minutes). Stir in lemon juice and butter; cook for 5 minutes or until mixture thinly coats the back of a spoon, stirring constantly with a whisk. Cool. Cover and chill (the mixture will thicken as it cools).

Note: Lemon Curd can be stored in the refrigerator for up to 1 week. You can easily double the recipe and freeze half of it in a heavy-duty zip-top plastic bag. Thaw in the refrigerator, and use within 1 week of thawing.

Cheesecake

Yield

16 servings (serving size: 1 slice)

Ingredients

• Crust:
• 2/3 cup all-purpose flour
• 2 tablespoons sugar
• 2 tablespoons chilled butter or stick margarine, cut into small pieces
• 1 tablespoon ice water
• Cooking spray
• 
  Filling:
• 3 (8-ounce) blocks fat-free cream cheese, softened
• 2 (8-ounce) blocks 1/3-less-fat cream cheese, softened
• 1 3/4 cups sugar
• 3 tablespoons all-purpose flour
• 2 1/2 teaspoons grated lemon rind
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 5 large eggs
• 1 cup Lemon Curd

Preparation

Preheat oven to 400°.

To prepare the crust, lightly spoon flour into a dry measuring cup, and level with a knife. Place 2/3 cup flour and 2 tablespoons sugar in a food processor; pulse 2 times or until combined. Add chilled butter; pulse 6 times or until mixture resembles coarse meal. With processor on, slowly pour ice water through food chute, processing just until blended (do not allow dough to form a ball). Firmly press mixture into bottom of a 9-inch springform pan coated with cooking spray. Bake at 400° for 10 minutes; cool on a wire rack.

Reduce oven temperature to 325°.

To prepare the filling, beat cheeses at high speed of a mixer until smooth. Add 1 3/4 cups sugar and the next 4 ingredients (1 3/4 cups sugar through salt); beat well. Add eggs, 1 at a time, beating well after each addition.

Pour the cheese mixture into prepared pan. Spoon mounds of Lemon Curd over filling, and swirl together using the tip of a knife. Bake at 325° for 1 hour and 15 minutes or until cheesecake is almost set. Remove cheesecake from oven, and cool to room temperature. Cover and chill for at least 8 hours.

Blackberry Sauce

Yield

Makes 6 servings

Ingredients

• 2 pt. fresh blackberries, halved
• 1/4 cup sugar
• 2 1/2 teaspoons orange zest
• 1/2 teaspoon ground ginger