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Wednesday, January 31, 2007
Chocolate Raspberry Cheesecake
Chocolate Raspberry CheesecakeMy friend Barbara found this recipe online somewhere”¦Author: Jane MaynardRecipe type: DessertIngredients- 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- 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.
- 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.
- 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.
- Pour mixture into springorm pan and bake at 325 for 1½ hours or until cake is set.
- 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
Categories: sweet things Tags: cheesecake, chocolate, dessert, raspberry |
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Pumpkin Cheesecake
Pumpkin CheesecakeFrom Adrianne Campbell (you don’t have to do a water bath for this recipe – woo-hoo!)Author: Jane MaynardRecipe type: DessertIngredients- 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- 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.
- 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
Categories: sweet things Tags: cheesecake, dessert, fall recipe, pumpkin |