Ingredients
- 1 cup HONEY MAID Graham Cracker Crumbs
- 1/3 cup firmly packed brown sugar
- 1/4 cup (1/2 stick) butter or margarine, melted
- 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1 cup granulated sugar
- 2 Tbsp. flour
- 1 tsp. vanilla
- 4 eggs
- 1 Tbsp. fresh lemon juice
- 1 Tbsp. fresh lime juice
- 1 Tbsp. fresh orange juice
- 1 tsp. grated lemon zest
- 1 tsp. grated lime zest
- 1 tsp. grated orange peel
Instructions
- PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs, brown sugar and butter; press firmly onto bottom of pan. Bake 10 minutes.
- BEAT cream cheese, granulated sugar, flour and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in remaining ingredients; pour over crust.
- BAKE 1 hour and 5 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.
Ingredients
- 14 ounces caramels
- 1/2 cup evaporated milk
- 1 (18.25 ounce) package German chocolate cake mix
- 1/3 cup evaporated milk
- 3/4 cup butter, melted
- 1/4 cup chopped pecans
- 2 cups milk chocolate chips
Instructions
- Peel caramels and place in a microwave-safe bowl. Stir in 1/2 cup evaporated milk. Heat and stir until all caramels are melted.
- Preheat oven to 350 degrees F (175 degrees C) Grease a 9×13 inch pan.
- In a large mixing bowl, mix together cake mix, 1/3 cup evaporated milk, melted butter, and chopped pecans. Place 1/2 of the batter in prepared baking pan.
- Bake for 8 minutes.
- Place the remaining batter into the fridge. Remove brownies from oven and sprinkle chocolate chips on top. Drizzle caramel sauce over chocolate chips. Remove brownie mix from refrigerator. Using a teaspoon, make small balls with the batter and smash flat. Very carefully, place on top of the caramel sauce until the top is completely covered.
- Bake for an additional 20 minutes. Remove and let cool.
Ingredients
- vegetable cooking spray
- 3/4 cup butter
- 4 oz bittersweet dark chocolate (60%) baking bar, chopped
- 1 1/4 cup sugar
- 2 large eggs
- 1 cup all-purpose flour
- 1 tsp vanilla extract
- 1/4 tsp baking powder
- 1/8 tsp salt
Instructions
- Preheat oven to 350. Line bottom and sides of 15×10 inch jelly-roll pan with aluminum foil, allowing 2-3 inches to extend over the sides. Lightly spray with cooking spray.
- Microwave butter and chocolate in large microwave safe bowl on high for 1.5-2 minutes or just until melted and smooth, stirring every 30 seconds. Whisk in sugar. Add eggs one at a time, whisking until just blended after each one. Whisk in flour and next 3 ingredients. Pour mixture into prepared pan.
- Bake for 18-20 minutes. Cool completely on wire rack. Cut into 24 squares.
- These brownies make perfect ice cream sandwiches!
Ingredients
- 1 (8 ounce) package cream cheese, softened
- 1/4 cup white sugar
- 1 egg
- 1 cup semisweet chocolate chips
- 1/4 cup butter
- 1 cup semisweet chocolate chips
- 1/2 cup white sugar
- 2 eggs
- 2/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking pan.
- Combine cream cheese with 1/4 cup sugar and 1 egg in a mixing bowl; beat until smooth. Stir 1 cup chocolate chips into the cream cheese mixture. Set aside.
- Fill a saucepan with water and bring to a boil. Turn the heat off, and set a heatproof mixing bowl over the water. In the mixing bowl, combine butter with the remaining cup of chocolate chips; stir until just melted and blended together. Stir in the remaining 1/2 cup sugar and 2 eggs, then sift together flour, baking powder, and salt; stir into chocolate until evenly blended.
- Pour half of the batter into the prepared baking pan. Spread the cream cheese mixture over the chocolate layer. Top with remaining chocolate mixture (this doesn’t need to completely cover the cream cheese layer). Using a knife, swirl the top chocolate layer into the cream cheese to make a marble pattern.
- Bake in preheated oven at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until top is crinkled and edges pull away from sides of the pan. Cool thoroughly. Cut into 12 to 16 squares. Store in the refrigerator or freeze.
Ingredients
- 10 oz package shortbread cookies (like Lorna Doone)
- 1/3 cup butter, melted
- 1/2 cup blueberry preserves
- Blueberry Cheesecake Ice Cream
- Whipped cream, fresh blueberries and blackberries, lemon twists for topping
Instructions
- For the crust: Process shortbread cookies in food processor until finely ground. Stir together shortbread crumbs and melted butter. Press mixture on bottom and sides of a lightly greased 9-inch pie plate. Freeze crust for 30 minutes or until set.
- For filling: Spread 1/4 cup blueberry preserves on bottom of crust. Freeze 10 minutes. Then spread half of ice cream over preserves. Freeze 15 minutes. Repeat layers of preserves and ice cream, freezing in between as before.
- Top with toppings before serving.
Ingredients
- 1.25 cups whole wheat pastry flour
- 1 tsp baking soda
- 3/4 tsp coarse salt
- 1 stick unsalted butter
- 1/2 cup creamy natural almond butter
- 1 cup packed light brown sugar
- 1 large egg
- 1 cup sliced almonds, toasted and finely chopped
- 16 oz cream cheese, room temperature
- 1/4 cup honey
- 1/2 tsp vanilla extract
Instructions
- Whisk together flour, baking soda, and salt. Beat butter with an electric mixer on medium-high for 1 minute. Add almond butter and beat until smooth. Beat in brown sugar, then egg, until well mixed. Reduce speed to low and gradually add the flower mixture until just combined. Stir in almonds.
- Form dough into an 11 inch long log that is 1.75 inches in diameter. Wrap in parchment paper and freeze until firm, about 1 hour (or up to 3 months).
- Preheat oven to 350. Using a chef’s knife, slice log into scant ¼ inch thick rounds, using one quick motion for each slice. Arrange rounds 1.5 inches apart on parchment-lined baking sheets, pressing back into shape.
- Back, rotating sheets halfway through, until cookies are light golden on edges, 8-10 minutes. Let cool completely on sheets on wire racks. Cookies can be stored, covered, up to 5 days.
- Beat cream cheese, honey, and vanilla with mixer on medium speed until combined. Spread one tablespoon each on bottom of half of the cookies, then sandwich with remaining cookies, pressing gently to spread filling to edges. Filled cookies are best the same day.