Chocolate Fudge Cheesecake

Ingredients:

1/2 cup toasted, chopped pecans
4 (1-ounce) unsweetened chocolate baking squares
1 cup butter, softened
2 cups sugar
4 large eggs
1 cup all-purpose flour
1 teaspoon vanilla extract
1 cup semisweet chocolate morsels
4 (8-ounce) packages cream cheese, softened
1 3/4 cups sugar
7 large eggs
2 teaspoons vanilla
2 Chocolate Glaze (follows)
Garnishes: fresh mint sprigs, sliced strawberries

Instructions:
Sprinkle 1/2 cup pecans evenly over the bottom of each of 2 greased and floured 9-inch springform pans.

Microwave chocolate squares in a microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes, stirring at 30-second intervals until melted. Stir until smooth.

Beat butter and 2 cups sugar at medium speed with an electric mixer until light and fluffy. Add 4 eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.

Add flour, beating at low speed just until blended. Stir in 1 teaspoon vanilla and chocolate morsels. Divide batter evenly between pans, spreading over chopped pecans.

Beat cream cheese at medium speed with an electric mixer until smooth; add 1 3/4 cups sugar, beating until blended. Add 7 eggs, 1 at a time, beating just until blended after each addition. Stir in 2 teaspoons vanilla. Divide cream cheese mixture evenly between each pan, spreading over brownie batter.

Bake at 325° for 1 hour and 15 minutes or until set. Remove from oven; cool completely on wire racks.

Chocolate Glaze:

1 (12-ounce) package semisweet chocolate morsels
1/2 cup whipping cream

Melt 1 (12-ounce) package semisweet chocolate morsels and 1/2 cup whipping cream in a 2-quart microwave-safe bowl at MEDIUM (50% power) 2 1/2 to 3 minutes or until chocolate begins to melt. Whisk until chocolate melts and mixture is smooth.

Makes about 2 cups

Spread top of each cooled cheesecake with 1 recipe Chocolate Glaze; cover and chill 8 hours. Remove sides of pans before serving. Garnish, if desired.

Note: I topped each cheesecake with 1 full recipe of Chocolate Glaze. For a thinner layer of chocolate on top, divide 1 recipe of glaze between the two cakes.

Yield:

Makes 2 (9-inch) cheesecakes

Cheesecake Squares

Ingredients:

1-1/4 cups chocolate wafer crumbs

1/4 cup butter, melted

2 packages (8 ounces each) cream cheese, softened

2/3 cup plus 2 tablespoons sugar, divided

2 eggs, lightly beaten

1-1/2 teaspoons vanilla extract, divided

1/4 teaspoon almond extract

1 cup (8 ounces) sour cream

CHOCOLATE STRAWBERRIES:

2 ounces dark chocolate candy bar

3 fresh strawberries

1 square (1 ounce) white baking chocolate

CARAMEL TOPPING:

6 caramels

1 tablespoon heavy whipping cream

Whipped cream

1 tablespoon sliced almonds, toasted

BERRY TOPPING:

1/4 cup seedless raspberry jam

6 fresh raspberries

6 fresh blackberries

6 fresh blueberries

Directions:

In a bowl, combine crumbs and butter. Press firmly onto the bottom of an 8-in. square baking dish. In a small mixing bowl, beat cream cheese and 2/3 cup sugar until smooth. Add eggs; beat on low speed just until combined. Stir in 1/2 teaspoon vanilla and the almond extract. Pour over crust. Bake at 325° for 45-55 minutes or until set.

Cool for 5 minutes. Meanwhile, in a small bowl, combine the sour cream, and remaining sugar and vanilla. Spread over filling; bake 5 minutes longer. Cool on a wire rack for 1 hour. Refrigerate for at least 5 hours or overnight.

In a small microwave-safe bowl, melt candy bar at 50% power; stir until smooth. Dip bottoms of strawberries in chocolate and place on a waxed paper-lined baking sheet to set. Microwave white chocolate, uncovered, at 50% power until melted; stir until smooth. Drizzle over strawberries. Refrigerate until serving.

Just before serving, cut cheesecake into nine squares. Place chocolate strawberries on three cheesecake squares.
For caramel topping, in a small microwave-safe bowl, combine caramels and cream. Microwave, uncovered, on high for 45 seconds, stirring once. Spoon over three cheesecake squares. Top with a dollop of whipped cream; sprinkle with almonds.

For berry topping, in a small microwave-safe bowl, combine jam and berries. Microwave, uncovered, on high for 45 seconds, stirring once. Spoon over remaining squares.

Pumpkin-Pecan Cheesecake

Ingredients:

• 1/2 cup finely crushed graham crackers
• 1/4 cup finely crushed gingersnaps
• 2 tablespoons finely chopped pecans
• 1 tablespoon all-purpose flour
• 1 tablespoon powdered sugar
• 2 tablespoons butter or margarine, melted
• 2 8-ounce packages cream cheese, softened
• 1 cup granulated sugar
• 3 eggs
• 1 15-ounce can pumpkin
• 1 egg
• 1/4 cup milk
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 cup whipping cream
• Toasted chopped pecans

Directions

1. For crust, combine crushed graham crackers, crushed gingersnaps, the 2 tablespoons pecans, flour, powdered sugar, and melted butter or margarine in a medium bowl. Press evenly onto the bottom of a 9-inch spring-form pan; set aside.

2. Beat cream cheese and granulated sugar in a large mixing bowl with an electric mixer on medium speed until fluffy. Add the 3 eggs all at once, beating on low speed just until combined.

3. Place 1 cup of cream cheese mixture in a medium bowl. Add pumpkin, the 1 egg, milk, cinnamon, ginger, and nutmeg. Beat on low speed just until combined. Pour pumpkin mixture into prepared spring-form pan. Top with cream cheese mixture. With a knife or thin metal spatula, gently swirl through the layers to marble.

4. Place spring-form pan in a shallow baking pan. Bake in a 350 degree F. oven for 40 to 45 minutes or until center appears set when shaken. Cool on wire rack 15 minutes. Loosen crust from sides of pan. Cool 30 minutes more; remove sides of pan. Cool completely. Cover; chill at least 4 hours.

5. Before serving, beat whipping cream until stiff peaks form. Pipe or spoon into mounds atop cheesecake. Garnish with toasted chopped pecans. Makes 12 to 16 servings.

Make-Ahead Tip: Refrigerate, covered, up to 1 week, or freeze up to 1 month. Thaw overnight in refrigerator before serving.

Hawaiian Cheesecake

Ingredients:

• 1-1/3 cups finely crushed vanilla wafers (about 22)
• 1/2 cup flaked coconut
• 1/2 cup finely chopped, toasted macadamia nuts
• 1/3 cup butter (no substitutes), melted
• 2 8-ounce packages cream cheese, softened
• 1 8-ounce tub cream cheese with pineapple
• 1 cup sugar
• 2 eggs
• 1 egg yolk
• 2 teaspoons vanilla
• 1 teaspoon lemon juice
• 1/3 cup finely chopped, toasted macadamia nuts
• 2 tablespoons toasted coconut
• Sliced carambola (star fruit) (optional)

Directions:

1. Preheat oven to 350 degree F.

2. For crust, combine crushed wafers, flaked coconut, and the 1/2 cup nuts. Stir in melted butter. Press mixture onto bottom and 1 inch up sides of an ungreased 9-inch springform pan. Set pan aside.

3. For filling, beat cream cheeses in a large mixing bowl until smooth. Add sugar, beating on medium to high speed until smooth. Add whole eggs and egg yolk all at once. Beat on low speed just until combined. Stir in vanilla, lemon juice, and the 1/3 cup nuts.

4. Pour filling into crust-lined pan. Place in a shallow baking pan. Bake in the pre-heated oven for 45 to 50 minutes or until center appears nearly set when gently shaken.

5. Cool in springform pan on a wire rack for 15 minutes. Loosen crust from sides of pan with a thin-bladed knife or narrow spatula and cool 30 minutes more. Remove sides of pan; cool 1 hour. Cover and chill at least 4 hours or up to 24 hours.

6. To serve, sprinkle with toasted coconut. If desired, top with carambola slices. Makes 12 servings.

White Chocolate Cheesecake

Ingredients:

1 1/2	cups graham cracker crumbs (20 squares)
1/4	cup finely chopped pecans, toasted
2	tablespoons sugar
1/3	cup butter or margarine, melted
1	cup white baking chips
3/4	cup sugar
2	tablespoons all-purpose flour
2	packages (8 ounces each) cream cheese, softened
2	egg yolks
2	eggs
1/2	cup sour cream
	cups cut-up fruit or berries Directions: Move oven rack to lowest position. Heat oven to 400°F. Lightly grease bottom and side of spring form pan, 8x3 inches; remove bottom. Bake 6 to 8 minutes or until golden brown; cool. Assemble bottom and side of pan; secure side. Press remaining crumb mixture 2 inches up side of pan. Cut 11-inch circle of heavy-duty aluminum foil. Place pan on foil circle; press foil up side of pan to prevent dripping in oven during baking. Place white baking chips in 2-cup heatproof glass measure. Place measure in 1 1/2-quart saucepan. Add water to saucepan until 2 inches deep. Heat over low heat, stirring frequently, until chips are melted. Remove measure from saucepan. Increase oven temperature to 475ºF. Beat melted chips, 3/4 cup sugar and the flour in large bowl with electric mixer on medium speed until blended. Beat in cream cheese and egg yolks until smooth. Continue beating, adding the eggs one at a time, then the sour cream until blended. Pour batter carefully into crust. Cover pan with aluminum foil. Bake 20 minutes; remove foil. Reduce oven temperature to 300°F. Bake 1 hour. (If cheesecake browns too quickly, cover loosely with aluminum foil during last 30 minutes of baking.) Turn off oven and leave cheesecake in oven 15 minutes. Cool on wire rack 15 minutes. Run metal spatula along side of cheesecake to loosen before and after refrigerating. Cover tightly and refrigerate at least 8 hours, but no longer than 5 days. Run metal spatula along side of cheesecake to loosen; remove side of pan. Place cheesecake on serving plate. Top with fruit. Immediately refrigerate any remaining cheesecake after serving.

Apricot Swirl Cheesecake

Ingredients:

• 1/2 cup finely ground almonds
  
• 1 cup dried apricots
  
• 1 cup water
  
• 1 tablespoon grated lemon peel
  
• 3 packages (8 ounces each) cream cheese, softened
  
• 1 cup sugar
  
• 2 tablespoons all-purpose flour
  
• 4 eggs, lightly beaten
  
• 1/2 cup heavy whipping cream
  
• 1 cup apricot preserves
  
• Whipped cream and toasted sliced almonds

Directions:

Grease the bottom and sides of a 10-in. spring form pan; sprinkle with ground almonds and set aside.

In a saucepan, cook apricots and water for 15 minutes over medium heat or until the water is nearly absorbed and apricots are tender, stirring occasionally. Stir in lemon peel; cool slightly. Transfer to a blender; cover and process until smooth and set aside.

In a mixing bowl, beat cream cheese and sugar until smooth. Add flour; mix well. Add eggs; beat on low speed just until combined. Beat in cream just until blended. Stir 1 cup into pureed apricots; set aside. Pour remaining mixture into prepared pan. Drop apricot mixture by 1/2 teaspoonfuls over filling. Cut through filling with a knife to swirl apricot mixture. Place pan on a baking sheet.

Bake at 350° for 50-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer.

In a small saucepan, heat preserves. Press through a strainer (discard pulp). Spread over cheesecake. Refrigerate overnight. Remove sides of pan. Garnish with whipped cream and sliced almonds. Refrigerate leftovers. Yield: 12 servings.