Smores Cheesecake

This recipe comes courtesy of Chocolate Moosey


2 1/4 cups graham cracker crumbs
1/3 cup sugar
1/2 cup butter, melted
16 oz cream cheese
14 oz sweetened condensed milk
2 tsp vanilla extract
3 eggs
1 1/2 cups chocolate chips
2 cups mini marshmallows
1 Tbsp shortening or butter

1. Preheat oven to 325F. In a small bowl, combine cracker crumbs and sugar. Stir in butter. Press onto bottom and up the sides of a greased 10-inch springform pan. Place on a baking sheet.

2. Beat cream cheese, milk, and vanilla until smooth. Add eggs, beat just until combined. Stir in 1 cup chocolate chips and 1 cup marshmallows. Pour into pan and bake 40-45 minutes or until center is almost set. Sprinkle with remaining 1 cup marshmallows. Bake 4-6 minutes longer or until marshmallows are puffed and toasted.

3. While cooling, melt remaining 1/2 cup chocolate chips and shortening. Drizzle over cheesecake. Cool for an hour. Refrigerate overnight.

Pumpkin Walnut Cheesecake

6 ounces zwieback crackers, crushed
1 cup granulated sugar
3/4 cup brown sugar
6 tablespoons butter, melted
24 ounces cream cheese, softened
5 eggs
16 ounces pumpkin
1 3/4 teaspoons pumpkin pie spice
1/4 cup heavy cream

Topping
6 tablespoons butter, softened
1 cup brown sugar
1 cup walnuts, coarsely chopped

Blend zwieback crumbs, 1/4 cup sugar, and the 6 tablespoons melted butter. Press firmly over bottom and up sides of a lightly buttered 9-inch spring-form pan. Chill. Beat the cream cheese until smooth. Add the 3/4 cup sugar and the 3/4 cup brown sugar, beating until well mixed. Beat in the eggs one at a time, until mixture is light and fluffy. Beat in the pumpkin pie spice and the heavy cream at low speed. Mix in the pumpkin. Pour into prepared pan. Bake in a slow oven (325 degrees F) for one hour and 35 minutes.

While pie is baking, mix the topping ingredients (the last 3 ingredients), first the butter and brown sugar until crumbly, then blending in the nuts. After the one hour and 35 minutes, remove the pie from the oven. Spread the topping over it, and return it to the oven for 10 minutes.

Remove from oven and cool on a wire rack. Refrigerate for several hours, or overnight. This cheesecake is rather large, and incredibly rich. Everyone always wants more than they can fit in their stomach! And the recipe!

Serving suggestion: Some like this garnished with whipped cream and more walnuts, or with whipped cream and pecans.

Why the Dog Ran Away....

Almond Praline Cheesecake Recipe

Almond Praline Cheesecake Recipe

• 1 1/2 pounds (3 - 8 ounce packages) cream cheese
• 1 can sweetened condensed milk, not evaporated
• 3 large eggs
• 1 teaspoon pure almond extract
• 2 Tablespoons all-purpose flour

How To Make Almond Praline Cheesecake

1. Preheat oven to 300 degrees F. The temperature is correct. The Almond Cheesecake batter is made using a different recipe than most cheesecakes, and therefor needs a lower baking temperature.
2. Take a 9 inch springform pan apart, line the bottom plate with aluminum foil, then reassemble the pan. Pull the excess foil up and around the pan to prevent any batter from leaking into the oven. Spray sides and bottom with vegetable spray.
3. Place a pan of hot water in the bottom of the oven and close the door.
4. In a mixing bowl on medium speed, beat cream cheese until smooth for approximately 2-3 minutes. Scrape down sides. Add sweetened condensed milk and beat again, scraping a few times during mixing. The batter should be smooth. Add almond extract and eggs 1 at a time, beating after each addition until creamy. Add flour, and beat only until the batter is lump-free and filling is nice and fluffy. Scrape as needed.
5. Pour batter into prepared pan on top of the shortbread cookie crust, and bake at 300 degrees for 55-65 minutes.
6. Make sure to click on the link above – "How to Make the Perfect Cheesecake" – for further baking, cooling, serving and freezing instructions.
7. When completely chilled, and removed from the pan, carefully spoon the Almond Praline Topping over the top of the cheesecake. Likewise, the Praline Topping can also be spooned on each individual slice just before serving.
8. Makes one 9 inch cheesecake. Serves 12-14. Wrap and refrigerate any leftovers.

Shortbread Cookie Crust

• 1 1/2 cups shortbread cookie crumbs (Walkers Shortbread or similar), finely ground
• 1 Tablespoon sugar
• 1/4 cup butter, melted

Directions:

1. Grind shortbread cookies in a food processor or crush until very fine with a rolling pin.
2. Mix cookie crust ingredients together and pat only on the bottom of the prepared pan.

Almond Praline Topping Recipe

• 2/3 cup light brown sugar
• 2/3 cup whipping or heavy cream
• 1 cup sliced almonds
• 2 Tablespoons brandy

Directions:

1. Mix brown sugar and cream together in a small saucepan. Bring to a slow simmer until sugar is dissolved. Simmer for 5 minutes longer stirring often.
2. Remove from heat and stir in almonds and brandy.
3. Let cool until ready to top the cheesecake.

Read more at Suite101: Almond Cheesecake Recipe with Praline Topping: Shortbread Cookie Crust with Extra Creamy Cheesecake Filling http://baking-decorating-cakes.suite101.com/article.cfm/almond-cheesecake-recipe-with-praline-topping#ixzz0gHpO7UiS

APPLESAUCE CAKE

INGREDIENTS 1/2 cup raisins 6 tablespoons warm water 1 2/3 cups flour 1 cup sugar 1 tablespoon unsweetened cocoa powder 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon ground cinnamon 1 teaspoon ground allspice 1/4 teaspoon ground cloves 1/4 teaspoon salt 1/3 cup butter, at room temperature 1 large egg 1 cup sweetened applesauce 1/2 cup pecans or other nuts, chopped Whipped cream or vanilla ice cream for serving (optional) Makes 12 servings, each 440 calories (34.7 percent calories from fat), 18 g fat, 60 mg cholesterol, 420 mg sodium, 70 g carbohydrates, 4 g dietary fiber, 6 g protein. Source: “Naomi’s Home Companion” by Naomi Judd/www.epicurean.com

DIRECTIONS Heat oven to 350 degrees. Grease bottoms of 1 (8-inch) square or (8-inch) round layer cake pan. Line bottom of pan with waxed paper, and then grease the paper. In a small cup, soak raisins in the warm water until softened, about 10 minutes. Drain the excess liquid. Onto a clean sheet of waxed paper, sift together flour, sugar, cocoa powder, baking powder, baking soda, cinnamon, allspice, cloves and salt. In large bowl, with electric mixer at low speed, beat together butter, egg and applesauce until well blended. On low speed, beat in flour mixture until well blended. Stir in raisins and nuts. Scrape into prepared pan. Bake until a wooden pick inserted in center comes out clean, 45 to 50 minutes. Let cake cool completely in pan on a wire rack. Cut cake into 6 pieces. Serve with a dollop of whipped cream or a scoop of vanilla ice cream, if you’d like.