Blackberry Cheesecake Bars

Pre-heat the oven to 350°F.  Line a 9-inch square baking pan with aluminum foil, leaving 1-inch of foil overhanging at 2 opposite sides of the pan.  You'll need this extra foil to lift the cheesecake out of the pan when you're ready to cut it into bars.  Spray the foil with cooking spray. 

Crust:
1/2 cup slivered almonds
1 cup graham cracker crumbs
1/4 cup sugar
1/2 tsp cinnamon
5 Tbsp butter, melted

Place the almonds in a food processor (I love my Magic Bullet for things like this!) and pulse until the almonds are mostly all ground up.  Combine them in a small bowl with the graham crumbs, sugar cinnamon and butter and stir until the crumbs look sort of like wet sand.  Spread them in the foil lined pan and press firmly into the bottom of the pan.  Bake the crust for 10-12 minutes then remove the pan but don't turn the oven off yet!

Let the crust cool while you prepare the filling.

Filling:
3 (8-oz) packages of Philadelphia Brand cream cheese, softened
1 cup sugar
2 Tbsp all-purpose flour
1 tsp vanilla extract
3 eggs
1/3 cup seedless blackberry jam
Fresh blackberries and mint leaves to garnish, if desired

In a large bowl, beat the cram cheese, sugar, flour and vanilla on medium speed until smooth.  On low speed, beat in the eggs, one at a time, just until blended.  Pour into the crust. 

Spoon small dollops of blackberry jam over the filling and then swirl them with a knife to create a marbled effect.  Bake for 35-40 minutes or until set.  Cool in the pan on a wire rack for 1 hour.  Cover pan with foil and refrigerate at least 2 hours (or overnight). 

When you're ready to serve, use the overhanging foil to lift the cheesecake carefully out of the pan.  Cut into bars and top each with a fresh blackberry and a mint leaf to garnish.  

Store, covered, in the refrigerator.

I found this recipe at bettycrocker.com  They are called Blackberry Cheesecake Bites on that site and call for cutting them into 36 bars.  Personally, that's just too small and too much work.  And my husband would laugh at me if I served him a piece of cheesecake that small!  So I cut this into 12 pieces and that seems just about right to me.  These bars taste SO good!  You can't really go wrong with cheesecake for dessert.  However, they took about 1 hour to completely bake and the top cracked so they didn't look as pretty as I would have liked.  But they definitely tasted good!  - New Year's Day, 2014

Cinnamon Cheesecake

Crust:
1-1/2 cups Graham Cracker Crumbs
1/4 cup butter, melted
2 Tbsp brown sugar

Filling:
3 pkgs (8 oz each)Cream Cheese, softened
3/4 cup granulated sugar
3/4 cup Sour Cream
1 heaping Tbsp all-purpose flour
2 tsp ground cinnamon
2 extra-large eggs + 1 egg yolk

Preheat oven to 325^ F.

Mix graham crumbs, butter and brown sugar; press onto bottom of 9-inch springform pan.

Beat cream cheese and granulated sugar in large bowl with mixer until well blended. Add sour cream, flour and cinnamon; mix well. Add eggs and yolk, 1 at a time, beating on low speed after each just until blended. Pour over crust.

Bake 50 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

Cheesecake is not my favorite dessert, but John loves the stuff and he says this was a winner! IMO, as cheesecakes go, this one was pretty good. I would have liked the crust to be a bit crunchier, but it'll do. I served it with a bit of the Blue Cranberry Sauce I made earlier spooned over each slice.

Next Day:  This cheesecake is REALLY good the next day.  I suggest making it ahead of time from now on!

I don't remember where I found the recipe, but I think it might have been on the Philadelphia Cream Cheese webpage. Or maybe Honey Maid graham crackers.

Pina Colada Cheesecake

 

Pina Colada Cheesecake

Ingredients

• 15 shortbread cookies, crushed
• 1 cup flaked coconut, toasted
• 3 tablespoons butter, melted
• 
  FILLING:
• 3 packages (8 ounces each) reduced-fat cream cheese
• 3/4 cup sugar
• 3/4 cup cream of coconut
• 3 tablespoons 2% milk
• 3/4 teaspoon rum extract
• 3 eggs, lightly beaten
• 
  TOPPING:
• 1/2 fresh pineapple, peeled and cored
• 3 tablespoons apple jelly
• Edible blossoms, optional

Directions

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
• In a small bowl, combine cookie crumbs and coconut; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 8-10 minutes or until set and lightly browned. Cool on a wire rack.
• In a large bowl, beat cream cheese and sugar until smooth. Beat in the cream of coconut, milk and extract. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
• Bake at 325° for 1-1/4 to 1-1/2 hours or until center is just set and top appears dull. 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.

Thinly slice pineapple; arrange on cheesecake. Warm apple jelly; brush over pineapple. Refrigerate until chilled. Just before serving, garnish with blossoms if desired.

Traditional Cheesecake

 

Traditional Cheesecake

Ingredients

• 1 cup graham cracker crumbs
• 1 tablespoon sugar
• 3 tablespoons cold butter
• 
  FILLING:
• 4 packages (8 ounces each) cream cheese, softened
• 1-1/4 cups sugar
• 1 tablespoon lemon juice
• 2 teaspoons Spice Islands® pure vanilla extract
• 3 eggs, lightly beaten
• Raspberry Sauce and Sour Cream Topping, optional

Directions

• In a small bowl, combine cracker crumbs and sugar; cut in butter until crumbly. Grease the sides only of a 9-in. springform pan; press crumb mixture onto bottom of pan. Place on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack.
• In a large bowl, beat cream cheese and sugar until smooth. Beat in lemon juice and vanilla. Add eggs; beat on low speed just until combined. Pour filling onto crust. Return pan to baking sheet.
• Bake at 350° for 45-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.

Refrigerate overnight. Serve with Raspberry Sauce and Sour Cream Topping if desired. You can also top with cherry or strawberry pie filling if you prefer. Refrigerate leftovers. This is my husband's favorite!

Toffee Cheesecake

 

Toffee Cheesecake

Ingredients

• 1-3/4 cups graham cracker crumbs
• 2 tablespoons confectioners' sugar
• 1/4 cup butter, melted
• 
  Filling
• 1 tablespoon lemon juice
• 1 tablespoon Spice Islands® pure vanilla extract
• 2 cups (16 ounces) 1% cottage cheese
• 2 cups (16 ounces) reduced-fat sour cream, divided
• 2 packages (8 ounces each) reduced-fat cream cheese
• 1-1/4 cups sugar
• 2 tablespoons all-purpose flour
• 4 eggs, lightly beaten
• 1 tablespoon fat-free caramel ice cream topping
• 2 Heath candy bars (1.4 ounces each), chopped

Directions

• Place a 9-in. springform pan coated with cooking spray on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
• In a small bowl, combine graham cracker crumbs and confectioners' sugar; stir in butter. Press onto the bottom and 1 in. up the sides of prepared pan. Place on a baking sheet. Bake at 325° for 18-22 minutes or until lightly browned. Cool on a wire rack.
• Place the lemon juice, vanilla, cottage cheese and 1 cup sour cream in a blender; cover and process for 2 minutes or until smooth.
• In a large bowl, beat cream cheese and sugar until smooth. Beat in the remaining sour cream. Add flour and pureed cottage cheese mixture; mix well. Add eggs; beat on low speed just until combined. Pour into crust.
• Place springform pan in a larger baking pan; add 3/4 in. of hot water to larger pan. Bake at 325° for 1-1/2 hours or until center is just set and top appears dull. 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. Remove sides of pan. Garnish with caramel topping and chopped candy. 

Mocha Cheesecake

 

Mocha Cheesecake

Ingredients

• 1-1/4 cups confectioners' sugar
• 1 cup all-purpose flour
• 1/2 cup baking cocoa
• 1/4 teaspoon baking soda
• Dash salt
• 1/2 cup butter, melted
• 
  FILLING:
• 1 package (8 ounces) cream cheese, softened
• 1 can (14 ounces) sweetened condensed milk
• 2 eggs, lightly beaten
• 1 tablespoon hot water
• 2 to 3 teaspoons instant coffee granules
• Whipped topping, baking cocoa, fresh raspberries and mint, optional

Directions

• In a bowl, combine the first five ingredients; sir in butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 12-15 minutes or until the edges are browned. Cool on a wire rack.
• In a large bowl, beat cream cheese and milk until smooth. Add eggs, beating on low speed, just until combined. In a small bowl, combine water and coffee granules; let stand for 1 minute. Add to the creamed mixture; beat just until mixed. Pour into crust. Return pan to baking sheet.
• Bake at 350° for 20-25 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
• Remove sides of pan. Let stand at room temperature for 30 minutes before cutting. If desired, pipe whipping topping around edges and dust with cocoa; garnish with berries and mint or drizzle with chocolate sauce and whipped cream. Refrigerate leftovers. It's like a Mocha Frappe on a plate! Yummy!