Mocha Chip Cheesecake Brownie Swirl Cheesecake Tropical
Cheesecake
for Ronnie Burns Mocha Chip Cheesecake
Crust:
2 cups Chocolate Wafer Crumbs, about 32 wafers
1/2 cup Sugar
2/2 cup Melted Butter
Filling:
3 (8-oz.) pkgs. Cream Cheese, softened 1 cup Sugar 3 Tbsp.
Flour 4 Eggs
3/3 cup Whipping Cream 1 Tbsp. Instant Coffee granules 1
tsp. Vanilla 1 cup minature semi-sweet Chocolate
Chips, divided
In a bowl, combine crumbs and sugar; stir in butter. Press
into bottom and 2" up the sides of a 9" springform pan. Set
aside. In a mixing bowl, beat cream cheese and sugar until
smooth. Add flour and beat well. Add eggs, beating on low
speed of mixer just until combined. In a small bowl, combine
cream and coffee; let stand 1 minute. Add to cream cheese
mixture with vanilla; just until mixed. By hand, stir in 3/4
cup chocolate chips. Pour into crust. Sprinkle with
remaining chocolate chips. Bake at 325 degrees for 50 to 55
minutes, or until center is almost set. Cool on wire rack
for 1 hour. Refrigerate overnight. Remove sides from pan.
Let stand 30 minutes at room temperature before slicing.
Serves 12 to 14
Hints when baking cheese cakes: 1. Do not check cheesecake
with knife, may cause cheesecake to crack. 2. Don't open
oven door often, drafts can cause cheesecake to crack. 3.
The center of cheesecake, about the size of a walnut, should
not be completely set and will jiggle slightly when removed
from oven. Retained heat will finish cooking cheesecake. 4.
Cool on rack 10 minutes. Run a sharp knife around inside
edge of springform pan, but do not remove sides of pan
before refrigeration of cake has taken place. In this case,
for 24 hours.
Brownie Swirl Cheesecake
1 (8-oz.) pkg. brownie mix 2 (8-oz.) pkgs. cream
cheese, softened
4/2 cup sugar 1 tsp. vanilla 2 Eggs 1 cup milk chocolate
chips, melted whipped cream and minature chocolate chips
Prepare brownie mix according to package directions. Spread
into a greased 9" springform pan. Bake at 350 degrees for 15
minutes. (will not test done). Cool for 10 minutes
Meanwhile, in a mixing bowl, combine cream cheese, sugar and
vanilla; mix well. Add eggs one at a time, beating well
after each addition. Pour over the brownie crust. Top
filling with melted chocolate chips, with knife swirl
chocolate through filling to achieve a marbled effect. Bake
at 350 degrees for 35 to 40 minutes or until center is
almost set. Run knife around edge of pan to loosen; cool
completely. Remove sides of pan when it has cooled
completely; refrigerate for at least 3 hours before serving.
Garnish with whipped cream and minature chocolate chips.
Serves: 8 to 10
Tropical Cheesecake
Crust: 1-1/4 cups graham cracker crumbs
5/2 cup flaked coconut, toasted
6/2 cup nuts, toasted and finely chopped 2 Tbsp. brown sugar
7/4 cup butter, melted
Filling: 2 (8-oz.) pkgs. cream cheese (softened) 1 (14-oz.)
can sweetened condensed milk 3 eggs
8/4 cup frozen orange juice concentrate, thawed 1 20-oz. can
crushed pineapple, well-drained, reserving 1/2 cup juice 1
(8-oz.) container sour cream 2 Tbsp. sugar 1 tsp.
cornstarch
Preheat oven to 300 degrees. Combine crumbs coconut, nuts,
brown sugar and butter until fine and crumbly. Press firmly
into bottom and halfway up sides of 9" springform pan. In
large mixer bowl, beat cream cheese until fluffy. Gradually
beat in sweetened condensed milk until smooth. Add eggs and
juice concentrate; mix well. Stir in 3/4 cup pineapple. Pour
into prepared pan. Bake 1 hour and 5 minutes or until center
is set; spread top with sour cream you've added 1 Tbsp.
sugar and 1/2 tsp. vanilla to. Bake 5 minutes longer. Cool.
Meanwhile, in small saucepan, combine sugar and cornstarch;
mix well. Gradually add reserved pineapple juice then
remaining pineapple. Over low heat, cook and stir until
thickened. Cool. Spread over cheesecake. Chill several hours
before serving. To serve; remove side of springform pan.
Refrigerate Leftovers Serves: 10
Patty
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