Mini Cheesecakes

1 cup graham cracker crumbs
3/4 cup plus 2 tbsp sugar, divided
3 tbsp butter, melted
3 pkg (8 oz each) cream cheese, softened
1 tsp vanilla
3 eggs

1. Heat oven to 325.

2. Combine graham crumbs, 2 tbsp sugar and butter; press onto bottoms of 18 paper-lined muffin cups.

3. Beat cream cheese, vanilla and remaining sugar with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.

4. Bake 25 to 30 min. or until centers are almost set.

5. Cool completely. Refrigerate 2 hours.

Tips:
Before preparing a cheesecake recipe, be sure to bring all the ingredients to room temperature. This ensures that the prepared batter will be smooth and help prevent the baked cheesecake from cracking.

Always add eggs 1 at a time to the cream cheese batter and beat about 15 seconds or just until blended. Overmixing the batter will incorporate too much air into the batter and result in less-than-desirable results.

Don’t be tempted to open the oven while baking the cheesecake as this quick temperature change is one cause of cracking. Instead use the oven light to check the progress, and refrain from opening the oven door until the low end of the recommended bake time.

The edge of the baked cheesecake should be slightly puffed and the center should be nearly set but be slightly jiggly. To check if your cheesecake is done, gently shake the cheesecake. If the cheesecake looks nearly set and only a small circle in the center jiggles slightly, it is done. (The center will firm up during the cooling time.) If the center doesn’t move when gently shaken, it may already be overcooked. Do not use a knife to check doneness.

Makes 18 individual servings.

From Kraft

Read more...

Classic Sour Cream Coffee Cake

Filling:
1/2 cup packed brown sugar
1.5 tsp ground cinnamon

Cake:
3 cups all-purpose or whole wheat flour
1.5 tsp baking powder
1.5 tsp baking soda
3/4 tsp salt
1.5 cups granulated sugar
3/4 cup butter, softened
1.5 tsp vanilla
3 eggs
1.5 cups sour cream

1. Heat oven to 350. Grease 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan.

2. In small bowl, mix filling ingredients; set aside.

3. In medium bowl, mix flour, baking powder, baking soda and salt; set aside.

4. In large bowl, beat granulated sugar, butter, vanilla and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Beat in flour mixture alternately with sour cream on low speed.

5. Spread 1/3 of the batter (about 2 cups) in pan; sprinkle with 1/3 of the Filling (about 6 tablespoons). Repeat twice.

6. Bake about 1 hour or until toothpick inserted near center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool 10 minutes.

Note: Cake can be sprinkled with some powdered sugar, if desired.

Serves 12-16.

Read more...

Cheesecake Pumpkin Pie

2 pkg (8oz each) packages cream cheese, softened
1/2 cup sugar
1/2 tsp vanilla extract
2 eggs
1 (9 inch) graham cracker crust
1/2 cup pumpkin puree (not pumpkin pie filling)
1/2 tsp ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg

1. Preheat oven to 325. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth.
Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.

2. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.

3. Bake in preheated oven for 35-40 minutes, or until center is almost set (it will jiggle slightly if shaken).

4. Allow to cool, then refrigerate for 3 hours or overnight. Top with whipped cream if desired.

8 servings.

Read more...

Blueberry Crumb Cake

1/2 stick plus 1 tbsp butter
3/4 cup sugar
1 whole egg
1/2 tsp vanilla extract
2 cups all-purpose flour
2-1/4 tsp baking powder
1/2 tsp salt
3/4 cup whole milk
2 cups fresh blueberries

TOPPING
3/4 stick butter
1/2 cup sugar
1/2 tsp cinnamon
1/2 cup flour
1/4 tsp salt

1. Preheat oven to 350.

2. Combine flour, baking powder, and a salt. Stir and set aside.

3. Cream butter with sugar. Add egg and mix until combined. Add vanilla and mix. Add flour mixture and milk alternately until totally incorporated. Do not overbeat. Stir in blueberries until evenly distributed.

4. Grease a 9 x 13 inch glass baking dish. Pour in batter.

5. In a separate bowl, combine topping ingredients and cut together using two knives or a pastry cutter. Sprinkle over the top of the cake.

6. Bake cake for 40 to 45 minutes, or until golden brown.

7. Sprinkle with additional sugar and cinnamon, if desired. Cut into squares and serve.

(from Pioneer Woman)

Read more...

Super-Easy Cherry Pie

1 box Pillsbury refrigerated pie crust, softened according to package directions
2 cans (21oz each) cherry pie filling

1. Heat oven to 425. Using a 9" glass pie dish, following package instructions for making a two-crust pie, line the dish with the bottom crust.

2. Spoon filling into crust-lined dish. Top with second crust; seal edges. Cut slits in several places in top crust. Cover edges of crust with aluminum foil to prevent excessive browning while baking.

3. Bake 40-45 minutes, or until crust is golden brown; it is advisable to place a baking sheet on the other rack beneath the pie to catch any juices that overflow, but do NOT place the pie dish directly on the baking sheet. After 20 minutes of baking, remove foil. Cool at least one hour before serving.

Serves 8-10.

Read more...

Classic Pumpkin Pie

3/4 cup packed brown sugar
1-3/4 tsp pumpkin pie spice
1/4 tsp salt
1 can (12oz) evaporated milk
2 large egg whites
1 large egg
1 (15oz) can pumpkin (*not* pumpkin pie filling)
cooking spray
1/2 (15oz) pkg refrigerated pie crust

1. Position oven rack to lowest position. Preheat oven to 425. Remove crust from refrigerator to bring to room temperature (15 minutes).

2. To prepare filling, combine first six ingredients in a large bowl, stirring with a whisk. Add pumpkin; stir with whisk until smooth.

3. Unroll crust. Roll out to 11". Spray pie dish with cooking spray. Fit crust into plate. Tuck edges under and flute.

4. Pour pumpkin filling into crust. Place plate on a cooking sheet. Place cooking sheet on lowest rack in oven. Bake at 425 for 10 minutes. Reduce heat to 350 (do not remove pie from oven); bake an additional 50 minutes or until filling is almost set. Cool completely on wire rack before serving.

Serves 6-8.

Read more...

Pumpkin Cupcakes

2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp coarse salt
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp freshly grated nutmeg
1/4 tsp ground allspice
1 cup packed light-brown sugar
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can (15oz) pumpkin puree

1. Preheat oven to 350. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.

2. In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.

3. Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20-25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely before frosting with your favorite cream cheese frosting.

Makes 18-20 cupcakes.

**Fill liners 3/4 full, decrease temp to 325 after placing in oven, may need to increase bake time by 2-4 minutes.

Read more...

Classic Pudding Pie

2 (3.4oz) pkgs of Jello Instant Pudding
2-3/4 cups cold milk
1 ready-made graham cracker pie crust

1. Beat pudding mix and milk with a whisk for 2 minutes. Pour immediately into crust.

2. Refrigerate for 3 hours or until set. Serve topped with Cool Whip and fresh berries if desired.

Serves 8.

Read more...

No-Bake Cheesecake

2 pkg (8 oz each) cream cheese, softened
1/3 cup sugar
2 cups thawed Cool Whip
1 graham cracker pie crust (6 oz)

1. Beat cream cheese and sugar in large bowl with mixer until well blended.

2. Whisk in Cool Whip.

3. Spoon into crust. Refrigerate 3 hours or until set.

Note: Cheesecake can be topped with 2 cups fresh sliced strawberries and 1/3 cup fresh blueberries, OR 2 cups sliced fresh peaches and 1/3 cup fresh raspberries, OR 1 (20 oz) can cherry pie filling, if desired.

Serves 6.

Read more...