Cheese Cakes
Praline Cheesecake
1 1/2 c. graham cracker crumbs
3 Tbsp sugar
3 Tbsp butter or margrine, melted
3 Pkgs (8 oz each) cream cheese, softened
3/4 c. packed brown sugar
2 Tbsp all-purpose flour
3 eggs
2 tsp vanilla extract
1/2 c. chopped pecans, toasted
Whipped Cream
Whole pecans
Combine cracker crumbs, sugar and butter. Press into the bottom of a 9-inch springform pan. Bake at 350F for 10 minutes. Set aside. Meanwhile, beat cream cheese until smooth in a large mixing bowl. Gradually add brown sugar and flour. Add eggs, one at a time beating well after each addition. Add vanilla. Stir in chopped pecans. Pour into crust; bake at 350F for 40-45 minutes or until golden brown. Cool 20 minutes. Refrigerate overnight. Just before serving, garnish with whipped cream and pecans.
***I served mine with caramel sauce drizzled over it.
Chocolate Chip Cookie Dough Cheesecake
3 Tbsp. margarine - melted
2 1/2 c. chocolate cookie crumbs
2 lbs. cream cheese - softened
1 c. sugar
4 eggs
1 tsp. all-purpose flour
1 tsp. vanilla
1 cup sour cream
1 tube refrigerated chocolate chip cookie dough - rolled into 1" balls
2 oz. chocolate chips
Grease the bottom and sides of a 10" spring form pan.
Combine the margarine with the chocolate cookie crumbs. Press onto the bottom and sides of the pan.
Using an electric mixer on high speed, beat cream cheese, sugar, eggs and flour until smooth. Add vanilla and sour cream and mix just until blended.
Pour 1/2 of the batter into prepared crust.
Gently stir cookie dough and chocolate chips into remaining batter. Pour into pan.
Bake in 325 degree oven for 1 hour.
Turn off the oven and prop the door open several inches. Allow cake to remain in the oven 30 minutes.
Refrigerate cheesecake until ready to serve.
NOTES : Garnish with whipped cream and sprinkle chocolate chips on top.
This cake takes two days to make, but do take my word for it, you will be so pleased and the compliments will just come pouring in. It is a big cake and will feed a large crowd. Also it is a rich cake, keep this in mind. This is a knock your socks off cake.
OREO CHEESE CAKE
Crust:
1 1/4 c. graham cracker (crumbs)
1/3 c. unsalted butter, melted
1/4 c. light brown sugar (firmly packed)
1 tsp. cinnamon
Blend all ingredients in large bowl. Grease a 9-10 inch spring
form pan. Press mixture into bottom of pan and up the sides.
Chill until firm..about 30 min.
Cheese Cake
2 lbs. cream cheese (room temp)
2 Tbsp. all purpose flour
2 large egg yolks
2 tsp vanilla extract
2 c. sour cream
1 1/2 c. sugar
4 extra large eggs
1/3 c. whipping cream
1 1/2 c. coarsely chopped Oreo cookies
Preheat oven 425F. Beat cream cheese in large bowl (low speed)
until smooth. Add 1 1/4 c. sugar and the flour , continuing to beat until blended. Add in eggs and yolks. Beat until mixture is smooth. Stir in whipping cream (do not beat) and 1 tsp vanilla. Pour half of this mixture into crust, sprinkle with chopped Oreo cookies..Pour remaining mixture over cookies and smooth out.
Bake for 15 min. at 425 F
Reduce heat to 225F and bake for 50 min. If it starts to brown, cover with aluminum foil. After 50 min. remove from oven.
At this time turn oven back up to 350F (getting ready for next baking)
2nd Layer of cheese cake:
Blend sour cream remaining 1/4 c. sugar,and the remaining 1 tsp vanilla in a small bowl and spread over cake. Return cake to the 350F oven and bake 7 min.
Refrigerate (covered) immediately and for overnight.
Day 2....(whew)
Swiss Fudge Glaze:
1 c. whipping cream
8 oz semi sweet chocolate (chopped)
1 tsp vanilla
Heat cream and when at a simmer, add chocolate and vanilla.
Let simmer 1 additional min. (stir during this min.) Remove from heat and continue to stir until chocolate has melted. Chill for 10 min.
Place cake on a wire rack over a large pan to catch any drips, remove the spring form ring, and pour glaze over entire cake. Use pastry knife to smooth. Transfer to serving plate.
Top with Oreo cookie halves and an occassional cherry.
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