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Cheesecakes: Chocolate Raspberry & Eggnog

What’s not to like about cheesecake? And these two recipes are just begging to be made.  Both taken from my cookbook, ‘Philadelphia Cream Cheese Cheesecakes’.

Chocolate Raspberry Cheesecake  (Bake)

chocolateraspberrycheesecakeCrust

  • 1-1/2 cups (18) finely crushed cream-filled chocolate cookies
  • 2 tablespoons margarine, melted

Combine crumbs and margarine; press onto bottom of 9-inch springform pan.

Filling

  • 4  8-ounce packages Philadelphia Brand Cream Cheese, softened
  • 1-1/4 cups sugar
  • 3 eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla
  • 1 6-ounce package semi-sweet chocolate pieces, melted
  • 1/3 cup strained Red Raspberry Preserves

 

  1. Combine 3 packages cream cheese and sugar, mixing at medium speed on electric mixer until well blended.
  2. Add eggs, one at a time, mixing well after each addition.
  3. Blend in sour cream and vanilla; pour over crust
  4. Combine remaining package cream cheese and melted chocolate , mixing at medium speed on electric mixer until well blended.
  5. Add preserves; mix well.
  6. Drop round measuring tablespoonfuls of chocolate cream cheese batter over plain cream cheese batter; do not swirl.
  7. Bake at 325 degrees for 1 hour and 20 minutes.
  8. Loosen cake from rim of pan; cool before removing rim of pan.

Topping

  • 1 6-ounce package semi-sweet chocolate pieces
  • 1/4 cup whipping cream
  1. Melt chocolate pieces with whipping cream over low heat, stirring until smooth.
  2. Spread over cheesecake, Chill
  3. Garnish with additional whipped cream, raspberries and fresh mint.

10-12 servings

 

Holiday Eggnog Cheesecake (No Bake)

eggnogcheesecakeCrust

  • 1 cup graham cracker crumbs
  • 1/4 cup sugar
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup margarine, melted

Combine crumbs, sugar, nutmeg and margarine; press onto bottom of 9-inch springform pan.

Filling

  • 1 envelope unflavored gelatin
  • 1/4 cup cold water
  • 1 8-ounce package Philadelphia Cream Cheese, softened
  • 1/4 cup sugar
  • 1 cup eggnog
  • 1 cup whipping cream, whipped
  1. Soften gelatin in water; stir over low heat until dissolved
  2. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended.
  3. Gradually add gelatin and eggnog, mixing until blended.
  4. Chill until slightly thickened; fold in whipped cream.
  5. Pour over crust; chill until firm
  6. Garnish with additional whipped cream and nutmeg

10-12 servings

Bonus Cheesecake – This one looked so good just couldn’t pass it by.

peppermingcheesecakePeppermint Cheesecake (No Bake)

Crust

  • 1 cup chocolate wafer crumbs
  • 3 tablespoons margarine

Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees for 10 minutes.  Cool

Filling

  • 1 envelope unflavored gelatin
  • 1/4 cup cold water
  • 2 8-ounce containers soft Philadelphia Cream Cheese
  • 1/2 cup sugar
  • 1/2 cup mild
  • 1/4 cup crushed peppermint candy
  • 1 cup whipping cream, whipped
  • 2 1.65 ounce milk chocolate candy bars, finely chopped
  1. Soften gelatin in water; stir over low heat until dissolved.
  2. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended.
  3. Gradually add gelatin, mild and peppermint candy, mixing until blended.
  4. Chill until slightly thickened.
  5. Fold in whipped cram and chocolate; pour over curst.
  6. Chill until firm.
  7. Garnish with additional whipped cream combined with crushed peppermint candy.

10-12 Servings

If you’ve not made a cheesecake before, I’ve put together some helpful tips – especially on dealing with the gelatin at this link.

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