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  1. Wednesday, January 31, 2007

    Chocolate Raspberry Cheesecake

    Chocolate Raspberry Cheesecake
     
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    My friend Barbara found this recipe online somewhere”¦
    Author:
    Recipe type: Dessert
    Ingredients
    • Crust:
    • 9 ounces package of chocolate wafer cookies
    • 3 tablespoons butter, melted
    • Filling:
    • 12 ounces semi-sweet chocolate chips
    • 1 cup heavy cream
    • ¾ cup raspberry jam
    • 2 8 ounce packages cream cheese, softened
    • 1 cup sugar
    • 4 eggs
    • 1 teaspoon vanilla
    Instructions
    1. To make crust: Place cookies in a food processor and grind into powder. Mix with butter and press into the bottom and up sides of 9-ince sprinform pan. Refrigerate crust while making the filling.
    2. To make the filling: Combine the chocolate chips and heavy cream in a microwave-safe bowl. Microwave on high for 4 mins or until smooth, stirring every minute. Mix in the raspberry jam and stir until dissolved. Let mixture cool for 10 mins.
    3. Combine cream cheese and sugar until smooth. Add the eggs, one at a time, mixing wella fter each egg. Add vanilla and chocolate-raspberyr mixture. blend well.
    4. Pour mixture into springorm pan and bake at 325 for 1½ hours or until cake is set.
    5. Allow to cool in an open oven for an hour. Remove from oven and place on wire rack until completely cool. Refregerate for at least 6 hours before serving.

    Posted by Jane Maynard at 10:48 pm   1 Comment
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  2. Pumpkin Cheesecake


    Pumpkin Cheesecake
     
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    From Adrianne Campbell (you don’t have to do a water bath for this recipe – woo-hoo!)
    Author:
    Recipe type: Dessert
    Ingredients
    • 1 ½ cups graham cracker or gingersnap crumbs
    • 5 tablespoons melted butter
    • 1 cup + 1 tablespoon white sugar
    • 3 – 8 ounce packages of cream cheese (softened)
    • 1 teaspoon Vanilla
    • 1 cup canned pumpkin
    • 3 eggs
    • ½ teaspoon Cinnamon
    • ½ teaspoon Nutmeg
    • ½ teaspoon Allspice
    • Whipped cream for topping
    Instructions
    1. Preheat oven to 350. Make the crust with the crumbs, butter and 1 Tablespoon of sugar. Press ⅔ up side of a spring form pan. Bake 5 minutes.
    2. Combine cream cheese, 1 cup of sugar and vanilla. Mix until smooth. Add the pumpkin, eggs and spices until creamy. Pour over crust and bake 60-70 minutes. Cool cheesecake completely and refrigerate 4 hours. Serve each slice with whipped cream.

    Posted by Jane Maynard at 10:40 pm   4 Comments
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