We thought you might like the recipes of the cheesecakes that were shared at our last Relief Society activity. Thanks to all who made the program so nice and gave us such a spiritual lift to start off this Christmas Season.
White Peppermint Bark Cheesecake
Made by Cassi
Recipe can be found here.
Lime Coconut Cheesecake
Made by Laurie
Recipe can be found here.
Triple Chocolate Cheesecake
Made by Tasma
Recipe can be found here.
Made by Rebecca
crust
1 cup graham cracker crumbs
1/4 cup sugar
1/4 tsp. nutmeg +
1/4 cup butter or margarine, melted
Combine ingredients and press onto bottom of 10-inch springform pan. Do NOT bake.
filling
1 envelope unflavored gelatin
1/4 cup cold water
1 8-oz. pkgs. cream cheese, softened
1/4 cup sugar
1 cup eggnog (I like Southern Comfort brand)
1 cup whipping cream, whipped
Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed until well blended. Gradually add gelatin and eggnog, mixing until blended. Chill until slightly thickened; fold in whipped cream. Pour over crust; chill until firm. Dust with ground nutmeg.
Chocolate Caramel Cookie Dough Decadent Cheesecake
Made by Gaylene
Recipe can be found here.
Harvest Cheesecake
Made by Rebecca
Crust
1 cup graham cracker crumbs
3 Tbls. sugar
1/2 tsp. cinnamon
1/4 cup butter or margarine, melted
Combine ingredients and press onto bottom of 10-inch springform pan. Bake at 350 for 8 mins.
Filling
2 8-oz. pkgs. cream cheese, softened
1/2 cup sugar
2 eggs
1/2 tsp. vanilla
Mix cream cheese and sugar on medium speed of mixer until well blended. Add eggs one at a time, mixing well after each addition. Blend in vanilla. Pour over crust.
Topping
2 cups apples, peeled and thinly sliced
1/2 cup fresh cranberries, halved
1/3 cup sugar
1/2 tsp. cinnamon
1/4 cup chopped pecans
Mix together sugar and cinnamon. Toss apples and cranberries with sugar mixture. Spread over cream cheese filling, sprinkle with pecans. Bake at 350 for 60 mins. Loosen cake from rim of pan. Cool slightly, remove from pan and serve or chill.
I think this is best served warm, shortly after removing from oven.
Made by Cassi
1 1/2 cups graham cracker crumbs
6 tablespoons butter
2 tablespoons sugar
Combine and press into the bottom and part way up the sides of a 9-inch spring form pan, smoothing the bottom to even thickness. Bake 5 minutes at 350 degrees.
2 lbs. cream cheese
3/4 cups sugar
2 large eggs
1 teaspoon vanilla
2 tablespoons cornstarch
1 cup sour cream
Beat cream cheese and sugar together until smooth and light. Beat in the eggs one at a time. Do not over beat. Add vanilla and cornstarch just until thoroughly mixed. Stir in the sour cream until the mixture is well-blended. Pour the mixture onto the prepared crust. Bake for 10 minutes at 400 degrees, and then reduce to 200 for 45 to 50 minutes. Allow to cool in the oven with the door slightly ajar for 3 hours or until cooled (could be overnight). Remove sides from pan and chill until serving.
I like to make this recipe with double the crust and press the crumbs all the way up the sides of the pan. This recipe is very gourmet and I've never had the cheesecake crack.
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