Cappuccino Cheesecake

Ingredients:

Crust Ingredients:

1 1/2 cups finely chopped nuts
2 Tablespoons sugar
3 Tablespoons butter, melted

Filling Ingredients:

32 oz cream cheese, softened
1 cup sugar
3 Tablespoons all-purpose flour
4 large eggs
1 cup sour cream
1 Tablespoon instant coffee granules
1/4 teaspoons cinnamon
1/4 cup boiling water

Directions:

1. Combine nuts, 2 tablespoons sugar and butter; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes.

2. Combine cream cheese, sugar, and flour, mixing at medium speed on electric mixer until well blended.

3. Add eggs, one at a time, mixing well after each addition. Blend in sour cream.

4. Dissolve coffee granules and cinnamon in water. Cool; gradually add to cream cheese mixture, mixing until well blended. Pour over crust.

5. Bake at 450 degrees F., 10 minutes., then reduce oven temperature to 250 degrees F; continue baking 1 hour.

6. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Cherry Cheesecake

Ingredients:

Crust Ingredients:

1 package yellow cake mix
1/3 cup butter, softened
1 egg

Filling Ingredients:

2 (8 oz.) packages cream cheese
2 eggs
1 Tbsp. vanilla
3/4 cup sugar

Topping Ingredients:

2 cups sour cream
1 Tbsp. vanilla
1/4 cup sugar
1 (21 oz.) can cherry pie filling

Directions:

1. Preheat oven to 350 degrees F.

2. Mix cake mix, butter and egg with mixer on low speed until crumbly. Place into an ungreased 13 x 9 x 2 pan.

3. Combine cream cheese, eggs, 1 Tbsp. vanilla and 3/4 cup sugar, mix with electric mixer until smooth. Spoon over cake crust.

4. Bake 20 to 25 minutes until set.

5. Mix sour cream, 1 Tbsp. vanilla and 1/4 cup sugar until smooth; spread on top of cheesecake. Bake 5 minutes longer. Cool completely.

6. Spread cherry pie filling on top and refrigerate at least 8 hours.

Amaretto Cheesecake

Ingredients:

Crust:

1 1/2 cups graham cracker crumbs
1 teaspoon cinnamon
2 Tablespoons sugar
1 stick butter, melted

Cake:

24 oz. cream cheese (3 packages, 8 oz. each)
4 eggs
1 cup sugar
1/4 cup heavy whipping cream
1/3 cup Amaretto (up to 1/2 cup)

Topping:

8 oz. sour cream
1 Tablespoon Amaretto
1 Tablespoon plus 1 teaspoon sugar

Directions:

1. Mix cinnamon, 1/4 cup sugar, graham cracker crumbs, and butter. Press mixture in bottom of a 9 inch springform pan.

2. Beat cream cheese and 1/3 cup amaretto until light and fluffy. Gradually beat in 1 cup sugar and the whipping cream, then add the eggs one at a time (beating well after each addition).

3. Pour mixture into crust and and bake in a preheated 375F oven for 45-50 minutes.

4. Mix the 1 tbsp. sugar, the sour cream, and 1 tbsp. amaretto. Spoon the mixture over the cheesecake when done and return to oven for 5 minutes at 500 degrees F.

5. Let set for 48 hours in the refrigerator.

LemonBurst Cheesecake

Crust
1/2 cup butter, softened1 cup flour1/4 cup powdered sugardash of salt
Mix together until crumbly. Press onto greased springform pan. Bake at 350 for 15 minutes. Let cool.
Cream Cheese Filling
4 bricks cream cheese, softened1 1/2 cups plus 2 tbsp. sugar2 tbsp. flour4 large eggs, at room temperature1 tsp. vanilla1 lemon, juiced and zested2 tbsp. whipping cream
Mix the cream cheese with an electric mixer until smooth. Add the sugar and mix until creamy. Next add the flour. Add the eggs one at a time mixing until smooth after each one. Mix in the lemon juice, zest, and vanilla. Last, add the whipping cream and mix all together until smooth.
Pour the batter into the partially baked shortbread crust. Place two small baking cups (like a ramekin or souffle pan) filled with water on each side of your cheesecake in the oven. Bake at 350 for 45-50 minutes.
When the cheesecake is done, place a damp towel over it and let cool on the counter for 45 minutes. When it is cooled, take towel off and cover with plastic wrap and place in refrigerator and let chill overnight or for at least 4 hours.

Salted Caramel Dulce de Leche Cheesecake

So, I have never been on a diet. I just love food too much. But, I am getting older and the years and years of horrible eating are catching up to me. So, this week I started working out every day, and counting my calories. It's not my cup of tea, but I have been feeling a little better physically. But not eating any treats has been killing me!! And I think I did a pretty good job this week, so I made myself a little reward. (If I'm counting calories, might as well see how high I can count, right?) :)

Here is a delicious combo of 2 of my favorite things: Salted Caramel, and Cheesecake.

This was really easy to make, and tastes amazing. The sweetness of the cheesecake with the saltiness of the topping is perfect. Not too much, just right.
First, start off by making my simple plain Cheesecake. Then, you just make this easy topping, pour it on, and there you have it. Dulce de Leche Topping 10 Caramel Chews2/3 cup Dulce de Leche3 Tbsp. whipping cream Place caramels and whipping cream in small saucepan. Turn on medium heat and whisk until melted and combined. Take off heat, and add dulce de leche and whisk until smooth. Pour over top of cooled cheesecake. Refrigerate. Right before serving, add a sprinkle of sea salt. Enjoy!