Showing posts with label Cheesecake recipes. Show all posts
Showing posts with label Cheesecake recipes. Show all posts

Saturday, November 1, 2014

Butterfinger No Bake Peanut Butter Cheesecake


A mouth watering no bake peanut butter cheesecake topped with Butterfinger bars in a baked Pillsbury pie crust. This recipe outstanding!


Ingredients


1 refrigerated Pillsbury pie crust

1 package cream cheese, softened (8 oz.)
1 can sweetened condensed milk (14 oz.)
1/2  cup sour cream
1/2  cup  plain Chobani Greek Yogurt
3/4 cup peanut butter
2 1/2 cups Cool Whip, divided
1 1/2 crushed Butterfinger bars

Directions

Remove the pie crust from the refrigerator and let sit for 15 minutes on the counter.

Gently unroll the pie crust and place in a 9 inch pie plate.

Press firmly into the bottom.

Crimp the edges.

Use a fork to prick the bottom of the crust very well.

Bake at 450* for 8-10 minutes.

Cool completely.
In a mixing bowl, beat the cream cheese.

Add the sweetened condensed milk and sour cream, yogurt  and beat until creamy.


Remove 2 cups of batter and set aside.

Add the peanut butter and beat again.

Spoon into the bottom of the cool pie crust.


Fold 2 cups of Cool Whip into the saved cream cheese mixture.

Spoon on top of the peanut butter layer.

Refrigerate at least 2-3 hours to set.


Cover the top of the pie with the crushed Butterfinger bars.

Decorate the edges of the pie with the remaining Cool Whip.

Keep refrigerated.

Wednesday, October 29, 2014

Strawberry Cheesecake Éclair Cake





"Strawberry Cheesecake Éclair Cake"recipe is a no bake dessert  made with pudding, graham crackers, and strawberries making this delicious and easy to make.


Ingredients

2 (8 oz.) container non-dairy frozen whipped topping, defrosted
3 large package (3.5 oz.) Cheesecake pudding ; made according to the directions on the package 
1 cup strawberries; sliced in half
3 Tablespoons sugar
1 tube chocolate icing

Cracker Layers

2 package(16 oz.) graham crackers
1 1/2 cups butter
1 cup sugar

Directions

Strawberries
Place strawberries is a bowl.

Add 3 Tablespoons sugar.

Mix well, cover, and refrigerate overnight.

Crackers
Place 30 crackers in a processor to make fine; add more until you have 6 cups of crackers. It takes about 2 cups per layer.

Pour the crackers in a large bowl.

Add sugar.

Melt butter in microwave and pour it into the bowl.

Blend the ingredients together until evenly mix.

Assemble
In 9 x 13 inch pan place a layer of graham crackers.

In a medium bowl combine the pudding and 1 1/2 containers whipping cream.

Spoon 1/3 of this mixture over the cracker layer and spread out smooth.

Place another layer of crackers (2 cups) over this layer and top with 1/3 pudding mixture.

Place the last layer of crackers over this layer and top with the remaining pudding mixture.

Smooth out.

Top the remainder of the whipping cream.

Cover and refrigerate overnight.

Place strawberries on top of the cake evenly.

Pipe chocolate lines across the top.

Serve.


    Spider Wed Pumpkin Cheesecake Brownie



    Spider Web Pumpkin Cheesecake Brownie is delicious and creamy...everyone will love it!


    Ingredients

    1 brownie mix (18 oz.)
    1/4 cup oil
    1/4 cup water
    1 Tablespoon  instant coffee
    2 eggs
    1 package cream cheese (8 oz.)
    1/4 cup sugar
    1 teaspoon vanilla
    1 teaspoon cinnamon
    1/2 teaspoon nutmeg
    1/4 teaspoon allspice
    2 Tablespoon flour
    3/4 cup pumpkin puree
    1/4 cup plain Chobani Greek Yogurt
    1 container Cool Whip (8 oz.)Chocolate Syrup



    Directions

    In a mixing bowl, combine the brownie mix, oil, water, coffee, and one egg. 


    Beat until combined. 

    Carefully spread in the bottom of the pie crust. Bake for 30 minutes at 350*.

    While the brownie layer is baking, in a large bowl mix cream the cream cheese, sugar, yogurt, and vanilla together until smooth. Add the egg and pumpkin and cream again. Slowly beat in the cinnamon, nutmeg, allspice and flour.

    When the brownie layer is finished, remove from the oven and carefully spread the cheesecake on top of the brownie layer. 


    Place back in the oven and bake another 20-25 minutes. 

    Remove from the oven and set on a cooling rack. Let cool for an hour. 

    Place in refrigerator and cool completely. 

    Spread the cool whip on top.

    Microwave chocolate and 1 tsp. butter in microwaveable bowl on medium (50%) 30 sec.; stir until chocolate is completely melted. 

     Drizzle over cheesecake in spiral pattern. 

     Starting at center of cheesecake, pull toothpick through lines from center of cheesecake to outside edge to resemble a spider's web.

    Place in refrigerator for 2-3 hours.



    Sunday, October 26, 2014

    Pumpkin Cheesecake Brownie Pie


    Pumpkin Cheesecake Brownie Pie is delicious and creamy! You can’t have enough pumpkin really!


    Ingredients

    2 sheets refrigerated Pillsbury pie crust
    1 brownie mix (18 oz.)
    1/4 cup oil
    1/4 cup water
    1 Tablespoon  instant coffee
    2 eggs
    1 package cream cheese (8 oz.)
    1/4 cup sugar
    1 teaspoon vanilla
    1 teaspoon cinnamon
    1/2 teaspoon nutmeg
    1/4 teaspoon allspice
    2 Tablespoon flour
    3/4 cup pumpkin puree
    1/4 cup plain Chobani Greek Yogurt
    1 container Cool Whip (8 oz.)

    Directions


    Roll out the refrigerated pie crusts. 

    Place one sheet in a 10 inch glass pie plate. 

    Cut small shapes out of the second pie crust with tiny cookie cutters. 

    Arrange around the top of the pie crust in the pan.

    In a mixing bowl, combine the brownie mix, oil, water, coffee, and one egg. 

    Beat until combined. Carefully spread in the bottom of the pie crust. 

    Bake for 30 minutes at 350*.

    While the brownie layer is baking, in a large bowl mix cream the cream cheese, sugar, yogurt, and vanilla together until smooth. 

    Add the egg and pumpkin and cream again. 

    Slowly beat in the cinnamon, nutmeg, allspice and flour.

    When the brownie layer is finished, remove from the oven and carefully spread the cheesecake on top of the brownie layer. 

    Place back in the oven and bake another 20-25 minutes. 

    Remove from the oven and set on a cooling rack. 

    Let cool for an hour. 

    Place in refrigerator and cool completely. 

    Spread the cool whip on top and sprinkle with cinnamon if desired.