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Cheesecake

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Cheesecake Parfaits with Blueberry Pie Filling Recipe

INGREDIENTS 1 cup heavy cream 1 (8-ounce) package cream cheese, at room temperature 3/4 cup sugar 1 lemon, juiced 1 teaspoon vanilla extract 1 (20-ounce) can Lucky Leaf blueberry pie filling INSTRUCTIONS In the bowl of an electric mixer fitted with the whisk attachment, whip heavy cream until stiff peaks form. In another clean bowl of an electric mixer fitted with the paddle attachment, beat cream cheese, sugar, lemon juice and vanilla until smooth, scraping the sides of the bowl and beaters as needed. Fold in 1/3 of the whipped cream to lighten it; then add the remaining whipped cream, gently folding until the filling is light and fluffy. Using 3-4 wine glasses, pour the filling into each glass, layering with the pie filling.

Contributed by Karen Webb

Lemon Blueberry Cheesecake Bars Recipe

INGREDIENTS: For the Crust: 9 graham crackers, broken into pieces 2 tablespoons granulated sugar Pinch ground cinnamon 4 tablespoons unsalted butter, melted For the Filling: 16 ounces cream cheese, room temperature ½ cup granulated sugar 2 eggs Zest and juice of 2 lemons 1½ cups fresh blueberries Click link below for recipe.

Contributed by Karen Webb

Peanut Butter-Swirled Cheesecake Bars with Brown Sugar-Graham Cracker...

INGREDIENTS: Crust 1/2 cup unsalted butter, melted 1 cup graham cracker crumbs 3/4 cup light brown sugar, packed 1 tablespoon cornstarch pinch salt, optional and to taste Filling 1 large egg 8 ounces cream cheese, at room temperature and very soft (light is okay) 1/2 cup granulated sugar 1 teaspoon vanilla extract heaping 1/3 cup creamy peanut butter, melted for swirling Click link below for recipe.

Contributed by Karen Webb

No Bake Cheesecake Mousse with Raspberry Sauce Recipe

Ingredients Raspberry Sauce 2 Tbsp granulated sugar 1 1/2 tsp cornstarch 1/3 cup cold water 1/2 tsp lime or lemon juice 1 1/2 cups fresh or frozen raspberries Cheesecake Mousse 8 oz cream cheese, softened 2/3 cup powdered sugar 2/3 cup heavy whipping cream 1/2 tsp corn syrup 1/2 tsp vanilla extract Graham Cracker Crust 3/4 cup crushed graham crackers 1 1/2 Tbsp packed light-brown sugar 2 Tbsp salted butter, melted 1 fair pinch ground cinnamon Click link below for recipe.

Contributed by Karen Webb

Oreo Cheesecake Bars Recipe

INGREDIENTS: For the Crust: 23 Oreo cookies (store-bought or homemade) 2 tablespoons unsalted butter, melted For the Cheesecake: 12 ounces cream cheese, at room temperature 1 cup granulated sugar 3 eggs, at room temperature 6 tablespoons sour cream 1½ teaspoons vanilla extract 12 Oreo cookies (store-bought or homemade), coarsely chopped Click link below for recipe.

Contributed by Karen Webb

Ruby-Red Summer Berry Cheesecake Recipe

Ingredients: 2 (8 ounce) packages cream cheese, softened at room temperature 11½ tablespoons sugar, divided use 1 teaspoon lemon zest 3 tablespoons pure vanilla extract, divided use 12 fluid ounces whipping cream, cold 1 (16 ounce) container sour cream (about 2 cups) 24 graham cracker sheets, finely processed in food processor • Pinch salt ¼ cup honey 2 tablespoons applesauce ¼ teaspoon ground cinnamon 2 cups fresh, whole raspberries 1 (16 ounce) package fresh strawberries, hulled and diced small 1 teaspoon lemon juice Click link below for recipe.

Contributed by Karen Webb

Black Forest Cheesecake Recipe

INGREDIENTS: For the Crust: 24 Oreo cookies (whole) 1 tablespoon granulated sugar ¼ cup unsalted butter, melted For the Cheesecake: 10 ounces bittersweet chocolate, finely chopped 4 (8-ounce) packages cream cheese, at room temperature 1¼ cups + 2 tablespoons granulated sugar ¼ cup unsweetened cocoa powder 4 eggs, at room temperature For the Cherry Topping: 24 ounces frozen dark sweet cherries, thawed ¼ cup granulated sugar Pinch of salt 2 tablespoons cornstarch 1 tablespoon lemon juice For the Whipped Cream: 4 ounces cream cheese, at room temperature ¼ cup granulated sugar ¾ teaspoon vanilla extract 1 cup heavy cream Click link below for recipe.

Contributed by Karen Webb

Cheesecake Fruit Dip Recipe

Ingredients 1 cube cream cheese (softened) 1 c. sugar 1 container Marshmallow fluff 1 small container Cool Whip (I used light) 1 tsp vanilla Instructions Beat cream cheese (that is room temperature) with sugar and vanilla until well mixed. Fold in cool whip and marshmallow fluff. Place in a bowl and chill.

Contributed by Karen Webb

Carrot Cake Cheesecake Recipe

Ingredients Cheesecake Mixture 2 (8 oz) pkg cream cheese, softened well (but not melted) 2/3 cup granulated sugar 1 1/2 tsp all-purpose flour 2 large eggs 1 tsp vanilla extract 1/2 cup sour cream Carrot Cake 1 1/4 cups all-purpose flour 1/2 tsp baking soda 1/2 tsp baking powder 1/4 tsp salt 1 tsp ground cinnamon 1/8 tsp ground nutmeg 1/2 cup canola oil 1/4 cup unsweetened applesauce 2/3 cup granulated sugar 1/3 cup packed light-brown sugar 2 large eggs 1 tsp vanilla extract 1 1/3 cups finely grated carrots Topping 2 oz cream cheese, softened 1 Tbsp butter, softened 1 1/4 cups powdered sugar 1/4 cup + 2 Tbsp sour cream 1/2 tsp vanilla extract 1/2 cup chopped pecans (optional) Click link below for recipe.

Contributed by Karen Webb

Caramel Pecan Cheesecake Tarts Recipe

Ingredients 1 box Pepperidge Farms Puff Pastry (2 sheets) 1 package cream cheese, softened (8 oz.) 1/4 cup sugar 1 egg 1 teaspoon maple extract 1 cup caramel square candies (26 squares unwrapped) 1/4 cup heavy whipping cream 1 cup chopped pecans 1/2 cup dark chocolate chips 1/2 teaspoon shortening Click link below for recipe.

Contributed by Karen Webb