Easy Cheesecake With Strawberries

Every Sunday Dinner, I try to bring a dessert. This week was Easy Cheesecake With Strawberries! Thanks to Ralphs for the 99 cents a pound Strawberries!

Easy Cheesecake With Strawberries

One premade Graham Cracker Crust
One block Cream Cheese room temperature
1/2 cup sugar
1/4 Bisquick (I had no flour, substitution, Baby!)
1 egg
a few shakes cinnamon
1/2 tsp almond extract

1/2 pound cleaned and quarterd strawberries
2 tbs. sugar

Sweetened Whipped cream

Preheat oven to 350 degrees F. In your mixing bowl, whip the cream cheese until fluffy. Add sugar and mix. Add Bisquick and mix. Remove white thingees from eggs and mix together. Finally add cinnamon and almond extract. Scrape sides of bowl with spatula and mix once more. Pour cheesecake mixture into Graham cracker crust. Spoon mixture around until level in the crust. Place cheesecake in oven for approximately 20 minutes or until edges are set. Allow to cool.

When ready to serve. Take a slice of cheesecake, top with a little whipped cream and a some sweetened berries. YUM YUM YUM! The flavors sing in your mouth.

Easy Yummy Lower Fat Pumpkin Cheesecake

Heck of a title don't ya think? It's true. All of those descriptors are true. I made this out of one cup of fresh pumpkin and took it to Sunday dinner. Rob LOVED it and asked for a second piece, half the size of the first piece. He even said it tasted exactly like Pumpkin Pie!!!!

EASY Yummy Lower Fat Pumpkin Cheesecake

One Keebler Ready Made Graham crust (love these things)
1 and a 1/2 block Low Fat Cream Cheese (room temp)
3/4 cup sugar
1 cup pumpkin
2 eggs
1 tsp cinnamon
1/2 tsp ginger
a pinch of nutmeg
a pinch of ground cloves
1 tbs. flour
1 tsp vanilla

Preheat oven to 350 degrees F. In your mixing bowl, beat cream cheese until fluffy. Add pumpkin and eggs and sugar and mix until well combined. Add spices and mix. Add flour and vanilla and mix again. Pour mixture into prepared graham cracker crust. You will have some left over. Pour that into a ramekin so you can bake it and taste it before you serve it. Ha (: Be sure to pull the ramekin out long before the pie.

Bake your delectable EASY Yummy Lower Fat Pumpkin Cheesecake for 1 hour. Remove from oven allow it to cool. Top pie the Ready Crust Plastic top and put that sucker in the refrigerator for a few hours or until ready to serve. Sometimes overnight is best. Serve with Cool-Whip or homemade whip cream. What ever makes you happy. It should be about being HAPPY.

Happy Thanksgiving!

Chocolate Butterfinger Cheesecake

So I've made Cheesecake many times using the Cheesecake recipe from my previous post. Everyone really seems to enjoy it. Last night I made a new version of the Cheesecake recipe. I wanted to try a few new things, so here goes.



I'll let you know how they like it at Sunday Family Dinner at Rob's Dad's house!



Chocolate Butterfinger Cheesecake



One Graham Ready Crust

2 Butterfinger Candy Bars

One package cream cheese

1/2 cup sugar

1/4 cup flour

2-3 Tablespoons Varona Cocoa

1/4 Teaspoon Cinnamon

1/2 Teaspoon Vanilla

1 egg



Preheat oven to 350 degrees F. Remove plastic top from your Ready Crust. Break one butterfinger into pieces and sprinkle on the bottom of the crust. Set aside.



Put cream cheese in mixing bowl. Mix until fluffy. Add sugar, mix. Add flour, mix. Add cocoa, mix. Add cinnamon and Vanilla mix. Add egg and mix until blended.



Pour batter over broken Butterfinger pieces. Break up other butterfinger and sprinkle over batter. Push pieces into batter with toothpick.



Bake 20 minutes or until set. Refrigerate!



Whip up some fresh whipping cream and serve on top of your decadent slice of chocolate cheesecake. Maybe make some chocolate curls off of a Hershey bar. Make it look real pretty. Enjoy.



I'll let you know how they like it!

Cheesecake Anyone?

I have tried and failed many a time making Cheesecake. I stumbled across a recipe from Paula Dean for Peanut Butter Cheesecake Minis from the Foodnetwork.com. Being a bit lazy and not having enough graham crackers... I improvised. I bought a Keebler Ready Crust Graham yesterday thinking I'd make an Ice Cream Pie or something. (I didn't) So I decided to make a Peanut Butter Cheesecake with it instead.

Peanut Butter Cheesecake

One Graham Keebler Ready Crust
9 Reese's Peanut Butter cups
(2 of them cut into pie shaped thirds)
1 (8 oz) package cream cheese at room temperature
1/2 cup sugar
1/8 cup flour
1/4 tsp. cinnamon
1/2 tsp. vanilla extract
1 egg
Hershey's Syrup for decoration

Preheat oven to 350 degrees F. Take plastic cover/lid off crust. Place Peanut Butter cups upside down on crust. Six to go around and one in the middle. Use the thirds and wedge them between the six cups forming a circle around the inside of the pie crust. (Hopefully that makes sense.) Set Aside.

Beat cream cheese until fluffy. Add sugar, flour, cinnamon, and vanilla, mixing well after each addition. Add egg and mix until well incorporated.

Spoon cream cheese mixture over PB cups and make sure to cover exposed graham cracker crust. Bake until set approximately 20-25 minutes. Cool completely. When ready to serve cut pieces and drizzle Hershey's Syrup on top.

While at the market I saw the OREO Ready Crust on the top shelf of the Ready Crust section. Didn't buy one, but had fun trying to figure out what I could use it for. Below is a rich chocolaty fantasy come true!

Cookies and Cream Cheesecake

One OREO Ready Crust
7 Oreo cookies
1 (8 oz) package Cream Cheese at room temperature
1/2 cup sugar
1/8 cup flour
1/2 tsp. almond extract
1 egg
2 OREO cookies (crumbled)
1 tub of Cool-whip

Preheat oven to 350 degrees F. Remove plastic cover/lid from crust. Set aside.

Beat cream cheese until fluffy. Add sugar, flour and almond extract, mixing well after each addition. Add egg and mix until well incorporated.

Spoon a third of the cream cheese mixture onto the bottom of OREO crust. Place six of the cookies around and place one in the center. Pour the remaining cream cheese mixture on top of the cookies.

Sprinkle OREO crumbles on top of cheesecake. Place cheesecake in the oven and bake until set, 20-25 minutes. Cool completely. Cut and serve with Cool-whip.

Possible Variations

Substitute Peanut Butter cups or cookies and use either crust mentioned above...

2 Butterfinger bars broken into chunks
2 Heath bars broken into bits
1 Snicker's Bar sliced into 1/4 inch pieces

While at the market I also noticed a Shortbread Ready crust... After deciding to use Ready Crusts for Cheesecake for an easy way, I thought about that one and decided it would be really yummy with a fruit topping so here goes!

Strawberry Topped Cheesecake

One Shortbread Ready Crust
1 (8 oz) package cream Cheese at room temp.
1/2 cup sugar
1/8 cup flour
1/4 tsp. cinnamon
1 tsp. lemon juice
1 egg

1 pound fresh Strawberries cleaned, quartered and sugared a bit (keep in 'fridge)

Preheat oven to 350 degree F. Take plastic cover/lid off crust. Set aside.

Beat cream cheese until fluffy. Add sugar, flour, cinnamon, and lemon juice. Mix well after each addition. Add egg and mix until incorporated. Spoon cream cheese mixture over crust. Bake until set 20-25 minutes. Cool completely. Refrigerate. When ready to serve, cut and top cheesecake with fresh cut strawberries. Enjoy!

***Made and tried the Peanut Butter Cheesecake tonight. It was really good. My boyfriend and my Dad enjoyed it!