Cheesecake Cookies

I got this recipe from the Dec/Jan 2010 issue of Cook's Country, and it's amazing. The filling might drip onto your cookie sheets as it bakes, so definitely use parchment paper. Otherwise they'll really stick. Oh, and I made half of these with cherry filling (which the recipe calls for) and the other half with raspberry, and they both worked really well. Enjoy!

3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 (8-ounce) packages cream cheese, softened
20 tablespoons (2 1/2 sticks) unsalted butter, softened
1 1/2 cups sugar
2 large eggs
2 teaspoons vanilla extract
1 cup graham cracker crumbs
3 (20-ounce) cans cherry pie filling, drained

Combine flour, baking powder, and salt in bowl. With electric mixer on medium-high speed, beat cream cheese, butter, and sugar until smooth and creamy, about 2 minutes. Add eggs and vanilla and mix until thoroughly incorporated. Reduce speed to low, add flour mixture, and mix until just combined. Refrigerate dough until firm, at least 30 minutes.

Heat oven to 350*F; line baking sheets with parchment paper. Roll dough into 1 1/2-inch balls, then roll each ball in graham cracker crumbs. Place balls 2 inches apart on baking sheets. Using a tablespoon measure, make indentation in center of each ball. Place 3 cherries in center of each indentation. Bake until golden around edges, 12 to 14 minutes. Cool 5 minutes on sheets, then transfer to wire rack to cool completely.

Yield: Approx 4 1/2 dozen cookies

strawberry cheesecake bowl

I made this for Amy's celebratory dessert on Saturday night. It was fantastic and so pretty!

3 cups sliced fresh strawberries

3 T. sugar

2 pkg. Neufchatel Cream Cheese, softened

1-1/2 cups cold milk

1 pkg {3.4 oz} vanilla instant pudding

2 cups thawed Cool Whip Lite, divided

2 cups frozen pound cake, cut into 1-inch cubes

1 square Baker's Semi-Sweet Chocolate {I just used a handful of chocolate chips}

Combine berries and sugar and refrigerate until needed. Beat cream cheese with mixer until creamy. Add milk and vanilla pudding; blend until smooth. Stir in 1 1/2 cups Cool Whip until well blended. Spoon half into 2 1/2 quart bowl or trifle dish. Top with cake cubes, then strawberries, then remaining cream cheese mixture. Refrigerate 4 hours. Top with remaining Cool Whip. Melt chocolate in bowl and drizzle over the top. If you want to get fancy, you can even chocolate-coat a strawberry for the top. Enjoy!

Murph's Cheesecake

We (the Strattons) got this from our neighbor, Murph, in Texas. This is the best New York style cheesecake I think we've ever had. The crust is the best part!

1 pkg graham crackers, crushed
1 1/3 cups sugar
1/2 cups of chopped nuts, optional
4 T melted butter
Mix together and press on bottom and slightly up the sides of a spring form pan.

2 8oz packages cream cheese
2 8oz cartons whipped cream cheese
2 cups sugar
1 t salt
2 pints sour cream
2 T cornstarch
6 Extra large eggs

Beat cheeses and sugar well then add other ingredients, except eggs. Add eggs one at a time. Pour into crust and bake 1 hour at 375. Turn oven off and leave cake in oven for 1 hour. No peeking except to cover with foil towards end of baking time to keep top from over browning.

Chocolate Cheesecake

I've been on a cheesecake kick lately, and this one is good. Chocolately but not too rich. You could just use a chocolate graham cracker crust instead of the recipe below, but I find that using baking cocoa gives it a nice flavor. If you'd like, you can top each slice with a small amount of slivered almonds.

1 1/4 cups graham cracker crumbs
1/2 cup sugar
1/4 cup baking cocoa
6 tablespoons butter, melted

3 packages (8 oz. each) cream cheese, softened
3/4 cup sugar
3 eggs
1 cup (6 oz) semisweet chocolate chips, melted
1 teaspoon almond extract
1/2 teaspoon vanilla extract

1/4 cup semisweet chocolate chips
1/3 cup whipping cream
1 tablespoon honey

For crust, combine the graham cracker crumbs, sugar, and cocoa; stir in butter. Press into the bottom and 1-inch up the side of a greased 9-inch springform pan. Set aside.

Beat the cream cheese and sugar until smooth. Add the eggs; beat on low speed just until combined. Stir in melted chocolate, almond extract, and vanilla extract just until blended. Pour into crust. Bake at 350 F for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Run a knife around the edge of the pan to loosen; allow to cool for 1 hour longer. Then refrigerate until completely cooled.

In a saucepan over low heat, melt chocolate chips with whipping cream and honey; stir constantly until smooth. Remove from heat and cool for 5 minutes. Remove sides of springform pan and pour topping over cheesecake. Chill for at least 4 hours until topping is set. Refrigerate leftovers.