CHEESECAKE BALLS
Steps:
- Use a small cookie scoop or a rounded tablespoon to make balls out of the leftover cheesecake. After you scoop out the balls, roll them in your hands to make the rounds neater. Place on a parchment-lined baking sheet and insert a lollipop stick in the top of each. Squeeze the cheesecake around the base of each lollipop stick to ensure it will stay put. Pop into the freezer for 1 full hour.
- Set up a double boiler by bringing a medium saucepan of water to a simmer. Place a small bowl over the top, making sure the bottom doesn't touch the water. Add the candy melts to the bowl and stir until smooth and melted. Stir in the vegetable oil until smooth.
- Quickly dip the cheesecake balls into the melted chocolate and twirl to coat. You may need a knife to help cover the balls. Sprinkle the cheesecake balls before the chocolate dries with your choice of chopped candy, peanuts or toffee brickle and place back on the baking sheet. Refrigerate to set up, about 5 minutes.
NANCY'S MINI CHEESECAKES
Got the basic recipe from a friend years ago who made them for my wedding shower. Well, the marriage didn't last, but this cheesecake recipe sure has! I've tweaked it along the way and made it my own. All of my friends and family know they can count on me to bring these little yummies with me to any gathering I'm invited--bdays,...
Provided by Nancy Schaffer
Categories Other Desserts
Time 30m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350°.
- 2. Line cupcake tins with cupcake papers and place one Nilla wafer cookie in each.
- 3. Combine in large bowl cream cheese, sugar, vanilla extract and eggs. Mix with hand mixer on high until well blended.
- 4. Fold chocolate chips into batter with spoon.
- 5. Spoon batter into each cupcake paper (a little over 1/2 full).
- 6. Bake in 350° oven for approximately 13 mins.
- 7. Take cheesecakes out of oven and let cool for 10-15 mins.
- 8. Top each with a dollop of pie filling. (Strawberry and raspberry are my favs, but blueberry and cherry are also good. I've even used mandarin orange slices!)
- 9. Serve warm or refrigerated. Cover and refrigerate leftovers (if any!).
NANCY'S FAMOUS CANNOLI CREAM CHEESECAKE
Whoa ... this is a really delicious cheesecake. You'll really notice the ricotta cheese in this one. Cannoli's are one of my favorite desserts at my local Italian restaurant and I loved the flavor the crushed shells added. It's pretty impressive!
Provided by Nancy A.
Categories Other Desserts
Time 1h30m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350 degrees. Line the bottom of a 9 inch spring form pan with aluminum foil and spray lightly with baking spray.
- 2. To make crust: Combine 1 cup crushed cannoli shells (use 6 large or 12 mini's to equal approximately 1 1/4 cups, crushed), 1 tablespoon unsweetened cocoa powder, 1 tablespoon sugar, and 1/4 cup melted butter. Pat into bottom of prepared pan. Set aside.
- 3. To make filling: In large mixer bowl, using paddle attachment, beat until smooth, 3 packages softened cream cheese, 1 1/2 cups, plus 2 tablespoons sugar, and 1/2 cup heavy cream. Add in eggs, orange zest, vanilla and ricotta. Mix until well incorporated. Fold in chocolate chips. Pour batter over crust in prepared pan, and bake for approximately 60-70 minutes ( oven temperatures may vary), until filling is set.
- 4. Cool to room temperature, then chill in refrigerator at least 2 hours or overnight.
- 5. Before serving, remove sides from pan, and peel off aluminum foil from bottom and place cheesecake on serving platter or cake plate, Garnish with remaining 1/4 cup crushed cannoli shells,1/4 cups mini chocolate chips, 1/4 cup sifted powdered sugar, and additional orange zest, if desired. Store in refrigerator.
NANCY'S BUTTERSCOTCH CHEESECAKE
Yet another Butterscotch Cheesecake:)This is one that my mother used to make for me on my birthday as it combines two favorites--hope you enjoy-
Provided by Peggy Lynn
Categories Cheesecake
Time 8h40m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Combine crumbs, the 1/3 cup granulated sugar and the butter or margarine;press into bottom and 2-1/2 inches up sides of a 9-inch springform pan.
- In small saucepan combine pudding mix and the remaining 1/2 cup granulated sugar;stir in milk.
- Cook and stir til thickened and bubbly.
- Remove from heat; cover surface with clear plastic wrap and cool in refrigerator no more than 20 minutes.
- In large mixer bowl beat cream cheese until fluffy;add eggs and beat til blended.
- Add vanilla and the cooled pudding.
- Blend well.
- Pour into prepared crust.
- Bake in 375 oven for 50 minutes or til knife inserted just off-center comes out clean.
- Combine sour cream, vanilla and powdered sugar;spread atop cheesecake.
- Return to oven for 2 minutes.
- Cool to room temperature.
- Chill in refrigerator at least 8 hours before serving if possible.
- *Cook time reflects chill time*.
Nutrition Facts : Calories 475.6, Fat 36.1, SaturatedFat 20.3, Cholesterol 148.4, Sodium 346.8, Carbohydrate 31.9, Fiber 0.3, Sugar 25.3, Protein 7.5
MINI CHERRY CHEESECAKES
I got this recipe from my mother-in-law many years ago. It's a family favorite and a great treat for potlucks. It's very easy to make but looks like you've spent hours on it.
Provided by Nancy Singelyn
Categories Desserts Cakes Holiday Cake Recipes
Time 2h
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
- Place a vanilla wafer into the bottom of each muffin cup.
- Beat cream cheese, sugar, eggs, lemon juice, and vanilla extract in a bowl until fluffy. Spoon mixture into the muffin cups, filling them 2/3 full.
- Bake in the preheated oven until cheesecake filling is set, 15 to 20 minutes. Let cool completely, about 1 1/2 hours. Spoon 2 or 3 cherries from pie filling over each cheesecake.
Nutrition Facts : Calories 140.7 calories, Carbohydrate 15.1 g, Cholesterol 36 mg, Fat 8.1 g, Fiber 0.2 g, Protein 2.2 g, SaturatedFat 4.5 g, Sodium 82 mg, Sugar 6.4 g
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- Lower the oven rack to the lower third position and preheat oven to 325°F (163°C). Line a 9×5 inch loaf pan with parchment paper with enough overhang on the sides to easily remove the cheesecake from the pan. Set aside.
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