Crunchy Cheesecake Tortilla Recipes

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ISLAND CRUNCH CHEESECAKE

Inspiring ideas come from many places, and often when we least expect them. I enjoy making cheesecakes for family and friends, and I came up with this recipe after eating ice cream on vacation. Featuring pineapple and coconut, this cheesecake will remind you of a trip to an island paradise. -Ellen Batenhorst, Omaha, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 1h45m

Yield 16 servings.

Number Of Ingredients 22



Island Crunch Cheesecake image

Steps:

  • Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine wafer crumbs and butter. Press onto the bottom and 1 in. up the sides of prepared pan; set aside., In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla and salt. Add eggs; beat on low speed just until combined., Remove half of the mixture to a small bowl. Fold in pineapple and coconut; pour into crust. Stir cooled chocolate and creme de cacao into plain cream cheese mixture; fold in chocolate chunks. Carefully spoon over pineapple layer, spreading evenly., Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan. Bake at 325° until center is almost set, 50-60 minutes. Let stand for 5 minutes. For sour cream layer, combine all ingredients in a small bowl; spread over cheesecake. Bake 5 minutes longer., Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight., Remove rim from pan. Sprinkle toasted coconut and macadamia nuts over cheesecake. In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over top.

Nutrition Facts : Calories 618 calories, Fat 42g fat (25g saturated fat), Cholesterol 160mg cholesterol, Sodium 325mg sodium, Carbohydrate 54g carbohydrate (45g sugars, Fiber 2g fiber), Protein 9g protein.

1-1/2 cups vanilla wafer crumbs (about 45 wafers)
1/3 cup butter, melted
4 packages (8 ounces each) cream cheese, softened
2 cups sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
5 eggs, room temperature, lightly beaten
1 can (8 ounces) crushed pineapple, drained
1/2 cup sweetened shredded coconut
2 ounces unsweetened chocolate, melted and cooled
1 tablespoon creme de cacao
3/4 cup semisweet chocolate chunks
SOUR CREAM LAYER:
2 cups sour cream
1/4 cup sugar
1 teaspoon vanilla extract
1 teaspoon orange liqueur (Grand Marnier)
TOPPINGS:
1/2 cup sweetened shredded coconut, toasted
1/2 cup macadamia nuts, chopped
1/4 cup semisweet chocolate chips
1 teaspoon shortening

CRISPY-EDGED QUESADILLA

This straightforward quesadilla has an unexpected twist: a border of salty, crispy cheese surrounding the tortilla. Achieving it couldn't be easier; just press down on the folded tortilla as it heats up in the pan so the cheese spills out and turns golden. A nonstick pan is key here, otherwise the melted cheese will glue itself onto the cooking surface. Medium heat is just the right temperature for a quesadilla: It's hot enough to crisp up the cheese but low enough to prevent the cheese from burning.

Provided by Melissa Clark

Categories     dinner, easy, lunch, quick, snack, weeknight, finger foods, appetizer, main course

Time 10m

Yield 1 quesadilla

Number Of Ingredients 3



Crispy-Edged Quesadilla image

Steps:

  • Place a medium nonstick skillet over medium heat, then add the oil. Let oil heat up for 20 seconds, swirling the pan around so the oil coats the bottom.
  • Place the tortilla in the skillet and sprinkle the cheese evenly over the top. Once the cheese begins to melt, 30 seconds to 1 minute, use a spatula to fold the tortilla in half. Using the spatula, press down firmly on the top of the tortilla until some of the cheese runs out into the pan. Let the quesadilla cook until the cheese that's leaked out solidifies and turns brown, 2 to 3 minutes.
  • Flip the quesadilla over and let cook on the other side for another 1 to 2 minutes, until the cheese is crisp and golden. Slide quesadilla onto a plate and serve immediately.

2 teaspoons oil (such as olive, grapeseed or sunflower oil)
1 (8-inch) flour tortilla
2/3 cup shredded cheese (such as Cheddar, Monterey Jack or Mexican cheese blend)

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