CHEESECAKE BALLS
Steps:
- Use a small cookie scoop or a rounded tablespoon to make balls out of the leftover cheesecake. After you scoop out the balls, roll them in your hands to make the rounds neater. Place on a parchment-lined baking sheet and insert a lollipop stick in the top of each. Squeeze the cheesecake around the base of each lollipop stick to ensure it will stay put. Pop into the freezer for 1 full hour.
- Set up a double boiler by bringing a medium saucepan of water to a simmer. Place a small bowl over the top, making sure the bottom doesn't touch the water. Add the candy melts to the bowl and stir until smooth and melted. Stir in the vegetable oil until smooth.
- Quickly dip the cheesecake balls into the melted chocolate and twirl to coat. You may need a knife to help cover the balls. Sprinkle the cheesecake balls before the chocolate dries with your choice of chopped candy, peanuts or toffee brickle and place back on the baking sheet. Refrigerate to set up, about 5 minutes.
CREAM CHEESE POUND CAKE III
This is a heavy, dense, extremely good pound cake.
Provided by Nanci
Categories Desserts Cakes Pound Cake Recipes
Time 1h30m
Yield 14
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (160 degrees C) grease and flour a 10 inch tube pan.
- In a large bowl, cream butter and cream cheese until smooth. Add sugar gradually and beat until fluffy.
- Add eggs two at a time, beating well with each addition. Add the flour all at once and mix in. Add vanilla.
- Pour into a 10 inch tube pan. Bake at 325 degrees F (160 degrees C) for 1 hour and 20 minutes. Check for doneness at 1 hour. A toothpick inserted into center of cake will come out clean.
Nutrition Facts : Calories 525.1 calories, Carbohydrate 63.9 g, Cholesterol 149.6 mg, Fat 27.7 g, Fiber 0.7 g, Protein 6.9 g, SaturatedFat 16.7 g, Sodium 218 mg, Sugar 43.1 g
NANCY'S CHEESE CAKE
Steps:
- 1. Mix together first 3 ingredients and line bottom of 8'' or 9'' spring form pan with mixture. Press down with fingers.
- 2. Beat until smooth,the cream cheese, eggs & vanilla, pour mixture on top of crust. Bake at 325 for 50 minutes.
- 3. For the topping: 1 pt. Sour cream ½ cup sugar 1 tsp. Vanilla After 50 minutes, pour topping on and bake an additional 10 minutes. Cool and refrigerate over night.
NANCY'S MINI CHEESECAKES
Got the basic recipe from a friend years ago who made them for my wedding shower. Well, the marriage didn't last, but this cheesecake recipe sure has! I've tweaked it along the way and made it my own. All of my friends and family know they can count on me to bring these little yummies with me to any gathering I'm invited--bdays,...
Provided by Nancy Schaffer
Categories Other Desserts
Time 30m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350°.
- 2. Line cupcake tins with cupcake papers and place one Nilla wafer cookie in each.
- 3. Combine in large bowl cream cheese, sugar, vanilla extract and eggs. Mix with hand mixer on high until well blended.
- 4. Fold chocolate chips into batter with spoon.
- 5. Spoon batter into each cupcake paper (a little over 1/2 full).
- 6. Bake in 350° oven for approximately 13 mins.
- 7. Take cheesecakes out of oven and let cool for 10-15 mins.
- 8. Top each with a dollop of pie filling. (Strawberry and raspberry are my favs, but blueberry and cherry are also good. I've even used mandarin orange slices!)
- 9. Serve warm or refrigerated. Cover and refrigerate leftovers (if any!).
NANCY'S FAMOUS CANNOLI CREAM CHEESECAKE
Whoa ... this is a really delicious cheesecake. You'll really notice the ricotta cheese in this one. Cannoli's are one of my favorite desserts at my local Italian restaurant and I loved the flavor the crushed shells added. It's pretty impressive!
Provided by Nancy A.
Categories Other Desserts
Time 1h30m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350 degrees. Line the bottom of a 9 inch spring form pan with aluminum foil and spray lightly with baking spray.
- 2. To make crust: Combine 1 cup crushed cannoli shells (use 6 large or 12 mini's to equal approximately 1 1/4 cups, crushed), 1 tablespoon unsweetened cocoa powder, 1 tablespoon sugar, and 1/4 cup melted butter. Pat into bottom of prepared pan. Set aside.
- 3. To make filling: In large mixer bowl, using paddle attachment, beat until smooth, 3 packages softened cream cheese, 1 1/2 cups, plus 2 tablespoons sugar, and 1/2 cup heavy cream. Add in eggs, orange zest, vanilla and ricotta. Mix until well incorporated. Fold in chocolate chips. Pour batter over crust in prepared pan, and bake for approximately 60-70 minutes ( oven temperatures may vary), until filling is set.
- 4. Cool to room temperature, then chill in refrigerator at least 2 hours or overnight.
- 5. Before serving, remove sides from pan, and peel off aluminum foil from bottom and place cheesecake on serving platter or cake plate, Garnish with remaining 1/4 cup crushed cannoli shells,1/4 cups mini chocolate chips, 1/4 cup sifted powdered sugar, and additional orange zest, if desired. Store in refrigerator.
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