CHEESECAKE DIP ON A STICK
If you love cheesecake, you're going to love this sweet dip. It's super creamy. The flavors of white chocolate and strawberry are very prevalent. A simple treat to whip up when you want something sweet.
Provided by Whitney Froehlich
Categories Other Appetizers
Time 15m
Number Of Ingredients 6
Steps:
- 1. Using a double boiler, melt white chocolate completely. Set aside to cool almost to room temperature but not hardening.
- 2. Cream together cream cheese, powdered sugar and strawberry topping.
- 3. Slowly pour the cooled white chocolate into the cream cheese mixture and mix well.
- 4. Dip using graham crackers or vanilla wafers or whatever you like.
PEPPERMINT CHEESECAKE ON A STICK
Surprise guests with a fun holiday treat-dipped cheesecake wedges you can eat without a fork. Whenever my son has one, he jokes that he wants to quit his job so he can sell them! -Maria Morelli, Kelowna, British Columbia
Provided by Taste of Home
Categories Desserts
Time 2h15m
Yield 1 dozen.
Number Of Ingredients 18
Steps:
- Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet., In a small bowl, mix cracker crumbs and sugar; stir in butter. Press onto bottom of prepared pan. Bake until lightly browned, 10-12 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, eggnog, cornstarch and vanilla. Add eggs; beat on low speed just until blended. Fold in peppermint candies. Pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake until center is just set and top appears dull, 60-65 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. Cut cheesecake into 12 slices; gently insert a wooden stick into the wide end of each. Place on a waxed paper-lined 15x10x1-in. baking pan; freeze until firm., In a microwave, melt chocolate and shortening; stir until smooth. Spoon chocolate mixture over each slice until all sides are coated; allow excess to drip off. (Keep remaining slices in freezer until ready to dip.) Place on a waxed paper-lined baking pan. Seal any gaps by drizzling with melted chocolate, reheating chocolate if necessary. Refrigerate 10 minutes or until set., Decorate with melted candy coating as desired. Refrigerate until serving.
Nutrition Facts : Calories 951 calories, Fat 64g fat (37g saturated fat), Cholesterol 138mg cholesterol, Sodium 356mg sodium, Carbohydrate 61g carbohydrate (48g sugars, Fiber 2g fiber), Protein 12g protein.
CHOCOLATE-COVERED CHEESECAKE TREES
Deck your dessert table with creamy cheesecake triangles covered with a rich chocolate coating. Keep some in the freezer for drop-in holiday guests!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h15m
Yield 28
Number Of Ingredients 13
Steps:
- Heat oven to 300°F. Line 8-inch pan with heavy-duty foil so foil extends over sides of pan. In small bowl, mix wafer crumbs and butter. Press in bottom of foil-lined pan.
- In large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Beat in sour cream, vanilla and eggs. Pour over crust.
- Bake 30 to 40 minutes or until edges are set (center will be soft but will set when cool). Cool in pan on cooling rack 30 minutes. Cover; freeze 2 hours. Meanwhile, cover 1 large cookie sheet with waxed paper.
- Remove cheesecake from pan by lifting foil. Cut lengthwise into four long pieces. Cut each piece into 7 triangles, working with 1 long piece at a time (keep corner pieces for snacking). Insert sticks into bottoms of triangles. Place on waxed paper-lined cookie sheet. Freeze 30 minutes. If making ahead, cover and freeze until ready to coat with chocolate.
- Meanwhile, in 2-quart saucepan, melt chocolate chips and shortening over medium-low heat, stirring frequently, until smooth. Place in medium bowl.
- Working in 2 batches of 14 (keep remaining in freezer until ready to coat), dip each tree quickly into melted chocolate to coat, letting excess drip off. Use knife or spatula to spread chocolate around stick entrance. Place crust side down on waxed paper.
- In small microwavable bowl, microwave candy coating and oil uncovered on High 1 minute, stirring every 15 seconds, until melted. Stir in food color. Spoon into 1-quart resealable food-storage plastic bag. Seal bag; cut tiny hole in corner of bag. Pipe melted coating over trees to look like garland. Store covered in freezer.
Nutrition Facts : Calories 250, Carbohydrate 21 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 10 g, ServingSize 1 Tree, Sodium 90 mg, Sugar 18 g, TransFat 1/2 g
DRUMSTICK CHEESECAKE
I know it's silly, but I don't feel as guilty eating this as I would eating cheesecake. This recipe is easy and quick to make and is always a big hit! I use light Cool Whip and cream cheese but if you want a richer taste, go with the regular.
Provided by WildCook
Categories Dessert
Time 1h15m
Yield 12-16 serving(s)
Number Of Ingredients 12
Steps:
- Mix margarine, graham wafer crumbs, peanut butter and peanuts together.
- Press into a 9x13 inch pan.
- Beat cream cheese and sugar until smooth.
- Add peanut butter and eggs.
- Add vanilla and Cool Whip and mix until blended.
- Pour mixture over wafer crumbs and freeze for one hour.
- Sprinkle with peanuts and drizzle with chocolate syrup.
- Keep frozen and serve chilled. Place in fridge 30 minutes before serving.
- TIP: Before preparing crust, you can cut the cream cheese into 8 cubes and put in the bowl. Put in the sugar and let it sit while you prepare the crust. This allows the cream cheese to soften faster.
Nutrition Facts : Calories 482.2, Fat 34.8, SaturatedFat 13.9, Cholesterol 91.3, Sodium 338.4, Carbohydrate 36.1, Fiber 1.9, Sugar 27.9, Protein 9.8
CHEESECAKE POPS
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat cream cheese and sugar in a large bowl until smooth. Mix in the sour cream and blend thoroughly, scraping down the sides of the bowl. Add the flour, vanilla and salt and mix well. Add the eggs one at a time, blending thoroughly before adding the next egg, but do not overbeat. Pour batter into a 9-inch springform pan.
- Bake in the preheated oven for 50 minutes or until the edges of the cake just begin to turn golden. Cool on a wire rack for 1 hour, then refrigerate for 3 hours or overnight.
- Use a small cookie scoop to scoop out round balls of cheesecake. Roll them into 1 1/2-inch balls and place on a cookie sheet lined with waxed paper. Push a lollipop stick into each cheesecake ball. Place the tray in the freezer until firm, about 30 minutes.
- Melt the white confectioners' coating (or semi-sweet chocolate). Dip each cheesecake pop into the melted coating. Then dip into one of the toppings. Place on waxed paper until coating is set. Refrigerate until ready to serve. Store in refrigerator.
Nutrition Facts : Calories 216.8 calories, Carbohydrate 16.4 g, Cholesterol 57.9 mg, Fat 15.6 g, Fiber 0.2 g, Protein 3.9 g, SaturatedFat 9.6 g, Sodium 130.5 mg, Sugar 14.5 g
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