Cheesecake Recipie

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Pecan Caramel Cheesecake

Yield: 12 to 16 servings

• 2 boxes (11.1 ounces each) real cheesecake dessert mix, Jell-O No Bake
• 3/4 cup butter, melted
• 1/4 cup granulated sugar
• 2 tablespoons water
• 2 1/2 cups cold whole milk
• 1 cup butterscotch caramel sauce, Mrs. Richardson's
• 1 cup pecans, toasted, chopped
• 1/2 cup golden brown sugar, packed

1. Line bottom of 9-inch-diameter springform pan with parchment or wax paper.
2. Mix 2 packages of crust, melted butter, sugar, and water in large bowl until well blended. Reserve 1 cup of crumb mixture for topping. Press remaining crumb mixture onto bottom of prepared pan (not up sides).
3. Combine 2 packages of cheesecake filling and cold milk in another large bowl. Beat for 3 minutes, or until smooth and thick. Fold 1/2 cup of caramel sauce into cheesecake mixture. Pour mixture into crust-lined springform pan.
4. Mix reserved crumb mixture with 1/4 cup of caramel sauce, pecans, and brown sugar. Sprinkle atop cheesecake.
5. Refrigerate cake at least 5 hours, or until set. Run warm knife around pan sides to loosen cake; remove pan sides. Transfer cake to serving platter and drizzle with remaining 1/4 cup of caramel sauce.
   Serve cold.

Apple Cinnamon Cheesecake

Yield: One 10-inch cheesecake

• 1/2 cup plus 1 tablespoon margarine or butter, softened
• 1/4 cup firmly packed light brown sugar
• 1 cup un-sifted flour
• 1/4 cup quick-cooking oats
• 1/4 cup finely chopped walnuts
• 1/2 teaspoon ground cinnamon
• 2 (8-ounce) packages cream cheese, softened
• 1 (14-ounce) can Eagle® Brand Sweetened Condensed Milk (NOT evaporated milk)
• 3 eggs
• 1/2 cup frozen apple juice concentrate, thawed
• 2 medium all-purpose apples, cored and sliced Cinnamon Apple Glaze

1. Preheat oven to 300 F. In small mixer bowl, beat 1/2 cup margarine and sugar until fluffy. Add flour, oats, nuts and cinnamon; mix well. Press firmly on bottom and halfway up side of 10-inch cheesecake pan. Bake 10 minutes.
2. Meanwhile, in large mixer bowl, beat cheese until fluffy. Gradually beat in Eagle Brand until smooth. Add eggs and juice concentrate; mix well. Pour into prepared pan.
3. Bake 45 minutes or until center springs back when lightly touched. Cool.
4. In large skillet, cook apples in remaining 1 tablespoon margarine until tender-crisp. Arrange on top of cheesecake; drizzle with Cinnamon Apple Glaze. Chill. Refrigerate leftovers.

Cinnamon Apple Glaze:
In small saucepan, combine 1/4 cup frozen apple juice concentrate, thawed, 1 teaspoon cornstarch and 1/4 teaspoon ground cinnamon; mix well. Over low heat, cook and stir until thickened. (Makes about 1/4 cup.)

Bailey's Irish Cream Cheesecake

Categories: Cheesecake
Yield: 12 Servings

CRUST

• 1 1/2 pk Graham crackers; crushed
• 1/3 c Sugar
• 6 tb Butter; melted

FILLING

• 24 oz Cream cheese; softened
• 1 1/2 c Sugar
• 3 T Cocoa
• 1 pt Whipping cream
• 5 Jumbo eggs separated
• 2 Env. knox gelatin
• 1/2 c Bailey's irish cream

Prepare crust:

Combine graham crackers, 1/3 cup sugar and 6 tb butter. Pat into bottom of a cheesecake pan and bake at 350 F for 10 minutes.

Prepare filling:

1. Soften gelatin in small saucepan with 3/4 cup water. Stir egg yolks into 1 cup sugar. Add to gelatin mixture and cook over med. heat. stirring constantly until mixture thickens and bubbles. Cool.
2. Beat cheese in large bowl until light and fluffy. Add cocoa and beat again. Add Bailey's and beat some more. Slowly add gelatin mixture and blend well. Beat egg whites until soft peaks form. Add remaining 1/2 cup sugar and continue beating until stiff peaks form. Fold into cheese mixture. Whip cream and fold into cheese mixture. Pour into crust and refrigerated several hours or overnight.

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