Pecan Pie Cheesecake

Recipe & Image taken from http://jujugoodnews.com

FOR THE CRUST:
3 cups Graham Cracker Crumbs
½ cups Butter, Melted
½ cups Granulated Sugar

FOR THE FILLING:
3 packages (8 Oz. Package) Cream Cheese, Softened
¾ cups Granulated Sugar
1 teaspoon Vanilla Extract
2 whole Large Eggs
½ cups All-purpose Flour
¾ teaspoons Cinnamon
¼ teaspoons Nutmeg

FOR THE TOPPING:
1-½ cup Pecan, Halves, Lightly Toasted*
2 cups Good Quality Caramel Syrup (homemade Is Best)

Preheat oven to 325 degrees.

In a large bowl, mix together all ingredients for the crust until moist. Press into a 10-inch springform pan and set aside.

For the filling, in a stand mixer, whip cream cheese and sugar together until smooth.

With the mixer on low, stir in vanilla and eggs, one at a time. Scrape the sides and bottom of the bowl and stir again. Whip in flour, cinnamon and nutmeg. Scrape sides and stir again if necessary. Pour filling into prepared crust and smooth the top. Bake for 40-45 minutes until cheesecake is set and hardly jiggles, if at all, when moved. Remove from the oven and cool completely to room temperature.

Arrange pecan halves on top of the entire cheesecake in concentric circles. Cover with plastic wrap and refrigerate until ready to serve.

Once ready to serve, run a knife around the edges of the cheesecake and remove the sides of the springform pan.

To serve you can either drizzle 1 cup of caramel syrup over the entire cheesecake and cut (with extra syrup to serve along with) or cut first and drizzle individual pieces.

Side note: I prefer to warm my caramel syrup to have a delicious contrast of hot and cold for this dessert. Totally optional!

Cookie Dough Cheesecake

Recipe & image taken from http://evalawrie.wordpress.com

2 pkg. (8 oz. each) Philadelphia Cream Cheese, softened

1/2 cup sugar

1/2 tsp. vanilla

2 eggs

3/4 cup prepared or refrigerated chocolate chip cookie dough, divided

1 Honey Maid Graham Pie Crust (6 oz.) <- (or make your own; so easy and so much better!)

Preheat oven to 350 degrees F. 

Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended.  Add eggs; mix just until blended. 

Remove 1/2 cup of the dough; drop by teaspoonfuls into batter.  Stir gently.

Pour into crust.  Top with level teaspoonfuls of the remaining 1/4 cup cookie dough.

Bake 40 minutes or until center is almost set.  Cool.  Refrigerate 3 hours or over night. 

Makes 12 servings.

Chocolate & Peanut Butter Cheesecake

Recipe & Image taken from http://www.browneyedbaker.com

For the Crust:
2½ cups chocolate graham cracker crumbs
2 tablespoons granulated sugar
½ cup unsalted butter, melted

For the Peanut Butter Cheesecake:
16 ounces cream cheese
1 cup granulated sugar
½ cup creamy peanut butter
3 tablespoons all-purpose flour
4 eggs
½ cup whole milk
1 teaspoon vanilla extract

For the Chocolate Glaze:
6 ounces milk or semisweet chocolate, finely chopped
1½ teaspoons vegetable shortening (can substitute coconut oil)

Preheat oven to 350 degrees F. Whisk together the graham cracker crumbs and sugar. Add the melted butter and toss together with a fork until the crumbs are all evenly moistened. Press the crumbs into the bottom of an ungreased 9×13-inch baking pan. Bake for 8 to 10 minutes; remove to a wire rack and cool.

Beat together the cream cheese, sugar, peanut butter and flour on medium speed until smooth and creamy. Add the eggs, one at a time, mixing well and scraping the sides of the bowl after each addition. Slowly pour in the milk and then the vanilla extract and beat until combined.

Pour the cheesecake batter over the crust and bake for 35 to 45 minutes, or until the cheesecake layer is set around the edges and still appears slightly soft when the pan is wiggled. Allow the cheesecake to cool completely in the pan set on a wire rack.

Combine the chopped chocolate and vegetable shortening in a small bowl and microwave on 50% power in 30-second increments, stirring after each, until completely melted. Spread the melted chocolate evenly over the cheesecake layer. Refrigerate for at least 1 hour, then cut into squares and serve. Store leftovers in an airtight container in the refrigerator.