Orange Chocolate Cheesecake

Ingredients

• Crust:
• 2 cups vanilla wafer crumbs (about 60 wafers)
• 6 tablespoons butter, melted
• 1/4 cup sugar
• FILLING:
• 4 packages (8 ounces each) cream cheese, softened
• 1 cup sugar
• 1 cup (8 ounces) sour cream
• 4 eggs
• 10 ounces white baking chocolate, melted
• TOPPING:
• 1 cup (8 ounces) sour cream
• 3 tablespoons sugar
• 1/2 to 1 teaspoon orange extract
• 2 cans (11 ounces each) mandarin oranges, well drained

Directions

• Combine the first three ingredients; press onto the bottom and 1-1/2 in up the sides of a greased 10-in. springform pan. Bake at 350° for 10 minutes; cool completely.
• In a large bowl, beat the cream cheese, sugar and sour cream until smooth. Add eggs; beat on low speed just until combined. Stir in chocolate. Pour into crust. Place pan on a baking sheet
• Bake at 350° for 1 to 1-1/4 hours or until center is nearly set. Cool to room temperature, about 2 hours.
• Combine the sour cream, sugar and extract; spread over filling. Bake at 450° for 5-7 minutes or until set. Chill, uncovered, 1 hour. Arrange oranges on cheesecake. Cover and refrigerate at least 4 hours. Refrigerate leftovers. Yield: 12-16 servings.

From Taste of Home web site.

Black and White Brownies

OK this ones cheating a bit but those of you who know me know that if theres a box mix thats good why waste time working from scratch. I like to cook but I am not stupid. So heres one that falls into that catagory.

Brownie
Ghirardelli Triple Chocolate Brownie mix
Simple follow the directions on the box for 16 Brownies.

Cheesecake batter
6 oz Cream cheese softened
1/3 cup all-purpose flour
1/2 cup sugar
1/2 teaspoon vanilla extract
2 tablespoons milk

Heat oven to 325. Line a 9x9 pan with aluminum foil then spray with pam. set aside

Mix brownie mix and pour into prepared pan

In medium bowl beat cream cheese until smooth. On low speed beat in flour sugar and vanilla. Add milk beat until smooth.

With a spoon, make an indent in top of brownie batter. Fill indent in top of brownie batter with a dollop of the cream cheese mixture.

Back for 45-50 minutes or until firm to the touch and set. Cool in the pan. Using foil lift the brownie from pan directly to rack. Cool 2 hours before cutting. Store airtight up to 1 week.

Pumpkin Cheesecake

Dorothy made Pumpkin Cheesecake today for her ladies tennis match. Sorry no picture it got away to soon.

Serving Size  : 12   Preparation Time :0:30 Amount  Measure       Ingredient -- Preparation Method 

Crust

1 1/2 cups Graham cracker crumbs

1/4 cup sugar

1/3 cup butter melted                        

Cheesecake

24 Ounces Cream cheese

1 cup sugar

1/4 cup brown sugar

16 ounces pumpkin

2 eggs

2/3 cups evaporated milk

2 tablespoons cornstarch

1 1/4 teaspoon cinnamon

1/2 teaspoon nutmeg

Topping

2 cups sour cream - room temp

1/3 cup  sugar

1 teaspoon vanilla

Preheat oven to 350° Combine crust and pat into 9 inch springform pan, going up 1 inch of sides. Bake for 6 minutes, do not brown. Cool.Beat cream cheese, sugars, and eggs. Add pumpkin  and milk, and remaining ingredients. Pour into crust and bake for  55-60 minutes. Combine topping and spread over cheesecake, return to  oven for 5 minutes. Cool  and remove sides from pan. Chill for  several hours or overnight.                        - - - - - - - - - - - - - - - - - -    

Cheesecake

This recipe is all about choices. You can make a Chocolate Chip Cheesecake using Chocolate crust and adding Chocolate chips to the basic recipe and topping with Sour Cream. Another option is Graham Cracker Crust with basic cheesecake and top it with (Comstock) Blueberry Pie filling.

Chocolate Cookie Crust
1 cup chocolate wafer crumbs or 2 rows of Chocolate Cream Oreos.
3 tablespoons butter or margarine, melted

Graham Cracker Crust
2 Cups graham cracker crumbs
4 tablespoons butter melted

3 (8-ounce) packages cream cheese, softened
3/4 cup granulated sugar
1/2 cup all-purpose flour
3 large eggs
1 cup sour cream
1 teaspoon vanilla extract

Chocolate chip cheesecake
1 cup semisweet chocolate chips

Sour Cream topping.
1 pt Sour Cream
2/3 cup Sugar
1 tbsp Vanilla

Combine Crust crumbs and melted butter; press onto the bottom of a 9-inch spring form pan. Bake at 350°F (175°C) for 10 minutes.

In a bowl, combine softened cream cheese, sugar, and flour, mixing at medium speed with an electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla.

For Chocolate chip Cheesecake Stir in chocolate chips and pour into the crust.

Bake at 350°F (175°C) for 55 minutes. Add Sour Cream Topping here. Blend until smooth and pour over cheesecake then return to the oven for 5 minutes. Cool on rake then chill in Fridge. If applying a fruit topping add at after the Cheesecake has chilled.

Makes 12 servings.

Chocolate Chip Cheesecake Supreme

1 cup chocolate wafer crumbs or 2 rows of Chocolate Cream Oreos.
3 tablespoons butter or margarine, melted
3 (8-ounce) packages cream cheese, softened

3/4 cup granulated sugar

1/3 cup all-purpose flour

3 large eggs

3/4 cup sour cream

1 teaspoon vanilla extract
1 cup milk chocolate chips (we like Guittard chips for this recipe)

Combine chocolate wafer crumbs and melted butter; press onto the bottom of a 9-inch spring form pan. Bake at 350°F (175°C) for 10 minutes.

In a bowl, combine softened cream cheese, sugar, and flour, mixing at medium speed with an electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla. Stir in chocolate chips and pour into the crust.

Bake at 350°F (175°C) for 55 minutes. Loosen the cake from the rim of the pan; cool before removing from the pan. Chill.
Makes 12 servings.