Black-and-White Cheesecake Squares

Black and white come together in the layers of these bars: A rich chocolate base and generous chocolate crumbles surround a layer of creamy cheesecake.

Yield: Makes 24

Ingredients:

• Vegetable oil cooking spray
• 2 cups plus 2 tablespoons all-purpose flour
• 3/4 cup unsweetened Dutch-process cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 10 ounces (2 1/2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 3 large eggs
• 2 1/2 teaspoons pure vanilla extract
• 8 ounces cream cheese, softened
• 1/2 cup confectioners’ sugar

Directions:

1. Preheat oven to 325 degrees F. Coat a 9-by-13-inch baking dish with cooking spray. Line dish with parchment, leaving a 2-inch overhang on both sides, then spray parchment.
2. Sift flour, cocoa powder, baking soda, and salt into a large bowl. Cream butter and granulated sugar with a mixer until smooth. Add 2 eggs and 2 tablespoons vanilla, and beat until smooth, scraping down sides of bowl. Reduce speed to low; add flour mixture. Increase speed to medium; beat until incorporated.
3. Reserve 1 cup of dough; cover, and refrigerate. Press remaining dough into bottom of prepared dish. Refrigerate for 30 minutes. Bake until base is set and edges are puffed, about 25 minutes. Let cool in dish on a wire rack.
4. Mix cream cheese, confectioners’ sugar, and remaining egg and 1/2 teaspoon vanilla in a medium bowl. Spread over cooled base; crumble reserved dough on top. Bake until filling is set, 25 to 30 minutes. Let cool in dish on wire rack, then lift out using overhang. Cut into 24 squares. Squares will keep, covered and refrigerated, for up to 3 days.

Cheesecake Berry Trifle

[Preparation Time: 20 minutes/ Chilling Time: 2 hours/ Serves: 6]

Ingredients:

• 6 Saviordi Biscuits
• 1/3 cup berry/orange juice + 1/3 cup Grand Marnier
• 2 cups frozen mixed berries
• 2 cup store-bought light custard

For the Filling:

• 250g light cream cheese
• 1 tsp gelatine
• 1 tbsp water
• 300ml light cream
• 2 tsp lemon juice
• 2/3 cup caster sugar

Method:

1. Make filling by sprinkling gelatine over the water in a small heatproof jug. Stand jug in a pan of simmering water. Stir until gelatine dissolves, cool for 5 minutes. Beat sugar, cheese and lemon juice with an electric mixer until smooth. Beat in cream. Stir in gelatine mixture.
2. Cut each saviordi biscuit into three. Combine berry/orange juice and Grand Marnier in a bowl. Dip the biscuit pieces in the liquid. and divide equally among 6 tall drink glasses. Divide cheese mixture, among glasses and top with frozen berries. Top with some custard and more frozen berries.

Chill for 2 hours before serving.

Red Velvet Cheesecake

Ingredients:

• 2 1/4 cups crushed chocolate cookies (I used Oreos)
• 6 Tbsp butter, melted
• 2 pounds cream cheese
• 1 1/4 cup sugar
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 4 large eggs
• 12 ounces milk chocolate, melted
• 1 1/2 Tbsp red food coloring

Method:

1. Preheat the oven to 450 degreed F. Grind the cookies in a food processor until you have 2 cups worth of crumbs (I used about two “rows” of Oreos). Stir in the melted butter so that all of the crumbs are moist. Press the crust into the bottom and up the sides of a 9” springform pan. Stick the pan in the freezer while you make the cheesecake batter.
2. In a large bowl, beat the cream cheese until fluffy. Beat in the sugar, sour cream, and vanilla, and then add in the eggs one at a time.
3. Beat in the melted chocolate and food coloring until well-blended.
4. Pour the batter into the crust.
5. Bake for 15 minutes, then lower the temperature to 200 degrees. Continue baking until the edges of the cheesecake are set but the center still wiggles when the pan is shaken, about 1 hour (it could take longer, so make sure you keep an eye on it).
6. Cool the cheesecake on a rack at room temperature before refrigerating.
7. Refrigerate at least 3 hours before serving.

White Chocolate and Candy Cane Cheesecake Recipe

Ingredients:

• 8 ounces white baking chocolate, chopped, or 1-1/3 cups white baking pieces
• 2 cups finely crushed graham crackers
• 1/2 cup butter, melted
• 2 8-ounce packages cream cheese, softened
• 1 3-ounce package cream cheese, softened
• 1 8-ounce carton mascarpone cheese
• 3/4 cup sugar
• 1/4 teaspoon salt
• 1/2 teaspoon peppermint extract
• 3 eggs
• 3/4 cup finely crushed hard peppermint candies (such as candy canes or striped round peppermint candies)
• 2 ounces white baking chocolate, or 1/3 cup white baking pieces
• Crushed hard peppermint candies (optional)

Directions:

1. Preheat oven to 325 degrees F. In a heavy saucepan, heat and stir 8 ounces white chocolate over low heat until melted and smooth. Remove from heat; set aside.
2. For crush, in a medium bowl, stir together graham crackers and melted butter until combined. Press crumb mixture firmly onto the bottom of a 9-inch spring-form pan (do not go up the sides of pan.) Bake for 10 minutes. Remove from oven. Cool on a wire rack.
3. For filling, in a large mixing bowl, beat cream cheese, mascarpone, sugar, and salt with an electric mixer on medium speed until combined. Beat in melted chocolate and peppermint extract until smooth and combined, scraping bowl. Add eggs one at a time, beating on low speed after each addition just until combined. Stir in 3/4 cup candy.
4. Pour filling into crust-lined pan. Place pan in a shallow baking pan. Bake for 50 to 60 minutes or until a 2-1/2-inch area around the outside edge appears set when gently shaken.
5. Cool in pan on a wire rack for 15 minutes. Using a sharp small knife, loosen cake from pan; cool for 30 minutes more. Remove sides of pan and cool completely. Cover cheesecake with plastic wrap and chill in the refrigerator overnight.
6. To serve, cut cheesecake into wedges using a sharp knife dipped in warm water. In a heavy small saucepan, melt 2 ounces white chocolate over low heat. Spoon melted chocolate over cheesecake slices. If desired, sprinkle top with additional candy. To store any remaining cheesecake, cover and chill in refrigerator up to 2 days. Makes 12 servings.

Pumpkin  Spice Latte Mascarpone Cheesecake Pots

Ingredients:

• 3/4 cup heavy cream
• 6 ounces canned pumpkin (not pumpkin pie mix)
• 8 ounces mascarpone cheese, at room temperature
• 1/2 cup sugar
• 1/2 tsp. vanilla
• 1 tsp. coffee extract
• 1 TBSP flour
• pinch of salt
• 1 tsp. pumpkin pie spice
• 3 large eggs

Instructions:

1. Postion rack in the middle of the oven and preheat to 325 degrees F.
2. In a bowl of a stand mixer, beat together the mascarpone cheese and sugar until smooth using the paddle attachment.
3. Add the pumpkin and beat until incorporated.
4. Add cream slowly into the cheese mixture until fully incorporated.
5. Add eggs one at a time, beating well after each addition (I like to scrape down the bowl after each addition as well) until smooth.
6. Add vanilla, coffee extract, flour, and salt and beat to combine.
7. Put eight 4-ounce custard cups, ramekins, or small oven proof coffee cups in an empty 9 by 13-inch baking pan. Divide the cheesecake mixture among the cups.
8. Put the baking dish in the oven and then carefully pour boiling water into the pan. Add just enough water to reach halfway up the sides of the custard cups.
9. Cover with aluminum foil.
10. Bake until the tops of the cheesecakes appear solid but jiggle slightly when shaken, 30-40 minutes. These will firm up as they cool to room temperature.
11. Cover each pot with plastic wrap and refrigerate for at least 4 hours, preferably overnight. These can be made up to 2 days in advance.
12. Top with whipped cream and sprinkle with cinnamon.

Holiday Cheesecake Recipe

16 Servings / Prep: 30 min. Bake: 1-1/2 hours + chilling

ingredients:

• 1-1/2 cups graham cracker crumbs
• 1/2 cup pecan, toasted and finely chopped
• 2 tablespoons light brown sugar
• 6 tablespoons butter, melted

Filling:

• 4 packages (8 ounces each) cream cheese, softened
• 1 cup sugar
• 3 teaspoons Spice Island Pure Vanilla Extract
• 4 eggs, lightly beaten
• 1 cup (6 ounces) miniature semisweet chocolate chips

Topping:

• 2 cups (16 ounces) sour cream
• 1/4 cup sugar
• Assorted candies

Directions:

1. Place an ungreased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
2. In a small bowl, combine cracker crumbs, pecans and brown sugar; stir in butter. Press onto bottom and 1-1/2 in. up the sides of prepared pan. Place on a baking sheet. Bake at 350 degrees for 5 minutes. Cool on wire rack.
3. In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Fold in chocolate chips. Pour into crust. Place in a larger baking pan; add 1 in. of hot water to larger pan.
4. Bake at 325 degrees F for 1-1/2 hours or until center is just set and top appears dull. In a small bowl, combine sour cream and sugar until smooth; spoon over hot cheesecake and spread to cover. Bake for 5 minutes longer or until topping is just set.
5. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Garnish with candies. Yield: 16 servings.

Banoffee Cheesecake

Serves: 8-10 / Preparation: 30 mins - Chilling Time: overnight

Ingredients:

• 70g (2 1/2 oz) unsalted butter, melted
• 15ml (3 tsp) powdered gelatine
• 100g (3 1/2 oz wholemeal biscuits, broken
• 2 eggs, separated
• 75g (2 1/2 oz) caster sugar
• 225g (8 oz) mascarpone
• 1 vanilla bean, split, seeds removed
• 300ml (10 fl oz) double cream, whipped
• 2 bananas, sliced
• 50g (2 oz) flaked roasted almonds or pecans

For the Toffee Sauce

• 150ml (5 fl oz) whipping cream
• 75g (2 1/2 oz) unsalted butter
• 150g (5 fl oz) brown sugar
• 5ml (1 tsp) vanilla extract

Directions:

1. Use a little of the melted butter to brush the base and sides of 20cm (8 inch) springform pan. Line the base with baking paper. Dissolve the gelatine in 30ml (2 tbsp) of hot water. Set aside.
2. Crush the biscuits in a food processor. Combine the remaining butter with the biscuit crumbs and press into the base of the pan.
3. Put the egg yolks, two-thirds of the sugar, the mascarpone and the seeds from the vanilla bean in an electric mixer and beat until pale. Fold in the gelatine and whipped cream.
4. Beat the egg whites and remaining sugar in a bowl until stiff peaks form, then fold into the cheese mixture. Spoon over the base, then refrigerate overnight.
5. To make the toffee sauce, put all the ingredients in a pan over a low heat, stirring to dissolve the sugar. Increase the heat to high and cook, stirring, for a further 2 minutes. Set aside to cool, then refrigerate for 2-3 hours before serving.
6. To serve, arrange the banana slices on top of the cake, drizzle with the sauce and sprinkle with the nuts.

Cheesecake-Filled Pumpkin Cupcakes

Frosted pumpkin cupcakes get spiked with fluffy sweetened cream cheese.

12 servings / Prep: 45 min / Bake: 25 min

Ingredients:

• One 8-ounce package cream cheese, at room temperature
• 1/2 cup confectioners’ sugar
• 2 large eggs, plus 5 large egg whites
• 2 teaspoons pure vanilla extract
• 1 1/2 cups flour
• 2 teaspoons pumpkin pie spice
• 1 1/2 teaspoons baking powder
• 3/4 teaspoons salt
• 1 cup canned pumpkin puree
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 1 cup light brown sugar
• Simmering water
• 3 sticks (12 ounces) unsalted butter, cut into tablespoon-size pieces and chilled

Directions:

1. Place a rack in the lower third of the oven and preheat to 350 degrees. line a 12-cup muffin pan with baking liners. Using an electric mixer, beat the cream cheese and confectioners’ sugar for 30 minutes. Beat in 1 egg white and 1/2 teaspoon vanilla.
2. In a bowl, whisk the flour, pumpkin pie spice, baking powder and 1/2 teaspoon salt. In another bowl, mix the pumpkin puree, 2 eggs, granulated sugar, oil and 1 teaspoon vanilla. Whisk in the flour mixture.
3. Layer each muffin cup with some of the pumpkin batter, then the cream cheese mixture, then more of the batter. Bake until springy to the touch, 25 minutes. Let cool.
4. Using the electric mixer, beat the brown sugar, remaining 4 egg whites and remaining 1/4 teaspoon salt. Fill a medium saucepan with enough simmering water to each a depth of 1 inch; place the mixing bowl on top. Whisk the mixture until it registers 160 degrees on an instant-read thermometer.
5. Transfer the bowl back to the mixer and beat at high speed until fluffy; lower the speed and beat to room temperature, about 5 minutes. Add the batter, 1 tablespoon at a time, then beat at high speed for 5 minutes. Beat in the remaining 1/2 teaspoon vanilla. 6. Transfer the frosting to a pastry bag; pipe large rosettes on top of the cupcakes.

Tip

Using a small pastry scoop, fill the baking liners to the top with some of the pumpkin batter, then the cream cheese mixture, then more batter.

Let the cupcakes cool before frosting (the tops will crack during baking).

Add cold butter a piece at a time to make a fluffy frosting.

Use a pastry bag with a star tip to pipe the frosting decoratively.

No pastry bag? Fill a resealable plastic bag with the frosting, snip off a corner and pipe away!

Caramel-Pecan Cheesecake Pie Recipe

6-8 Servings / Prep: 15 min. Bake: 35 min. + chilling

Ingredients:

• 1 sheet refrigerated pie pastry
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup sugar
• 4 eggs
• 1 teaspoon Spice Islands, All Natural, No Corn Syrup Added, Pure Vanilla Extract
• 1-1/4 cups chopped pecans
• 1 jar (12-1/4 ounces) fat-free caramel ice cream topping

Directions:

1. Line a 9-in. pie plate with pastry. Trim and flute edges. In a small bowl, beat the cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pastry shell; sprinkle with pecans.
2. In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour slowly over pecans.
3. Bake at 375 degrees for 35-40 minutes or until lightly browned (loosely cover edges with foil after 20 minutes if pie browns too quickly). Cool on a wire rack for 1 hour. Refrigerate for 4 hours or overnight before slicing. Yield: 6-8 servings.

Editor’s note: This recipe was tested with Smucker’s ice cream topping.

Nutrition Facts: 1 piece equals 502 calories, 33 g fat (11 g saturated fat), 142 mg cholesterol, 277 mg sodium, 45 g carbohydrate, 2 g fiber, 8 g protein.

Miniature Peanut Butter Cheesecakes Recipe

6 Servings / Prep: 20 min. Bake: 15 min. + chilling

Ingredients:

• 1/3 cup graham cracker crumbs
• 1 tablespoon sugar
• 5 teaspoons butter, melted

Filling:

• 4 ounces cream cheese, softened
• 1/4 cup sugar
• 2 teaspoons all-purpose flour
• 2 tablespoons beaten egg
• 1/4 teaspoon Spice Island, All Natural, No Corn Syrup Added, Pure Vanilla Extract
• 6 miniature peanut butter cups

Directions:

1. In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom of six paper-lined muffin cups; set aside.
2. In a small bowl, beat the cream cheese, sugar and flour until smooth. Add egg and vanilla; beat on low speed just until combined. Place a peanut butter cup in the center of each muffin cup; fill with cream cheese mixture.
3. Bake at 350 degrees for 15-18 minutes or until center is set. Cool on wire rack for 10 minutes before removing from pan to a wire rack to cool completely. Refrigerate for at least 2 hours. Yield: 6 servings.

Nutrition Facts: 1 cheesecake equals 201 calories, 13 g fat (7 g saturated fat), 51 mg cholesterol, 136 mg sodium, 19 g carbohydrate, trace fiber, 3 g protein.