Super Easy Cheesecake

• 1 8 oz package of cream cheese
• 1/2 cup sugar
• 1 8 oz tub cool whip
• 1 graham cracker crust

1. Mix cream cheese and sugar with mixer.
2. Add cool whip.
3. Pour into graham cracker crust.
4. Refrigerate for at least two hours until firm.

Recipe via All You Magazine

Raspberry-White Chocolate Cheesecake Bars

• 1 9-oz box chocolate wafer cookies
• 5 Tbsp. unsalted butter, melted
• 1 cup frozen raspberries, thawed
• 1/4 cup plus 2 Tbsp. sugar
• 2 8-oz packages cream cheese, room temperature
• 2 large eggs plus 2 large yolks
• 1 Tbsp. all-purpose flour
• 1 tsp. vanilla extrac
• 4 oz. white chocolate, melted and cooled

1. Preheat oven to 350 degrees F. In a rood processor, blend wafer cookies until completely crushed. Transfer to a bowl, pour in melted butter and mix until crumbs are evenly moistened. Pour crumbs into a 9-inch square baking pan, and use your fingers to press into an even layer over bottom and about 1/2 inch up sides of pan. Bake for 8 minutes, until firm. Transfer to a wire rack and let cool completely. Reduce oven temperature to 250 degrees F.
2. Combine raspberries and 1 Tbsp. sugar in a food processor and blend until smooth. Strain through a fine-mesh sieve into a bowl; discard solids. Using an electric mixer at medium speed, beat cream cheese and remaining 1/4 cup plus 1 Tbsp. sugar until smooth. Add eggs and yolks one at a time, beating briefly after each addition. Add flour and vanilla and mix just until combined. Fold in white chocolate.
3. Pour cheesecake mixture over cooled crust, spreading evenly. Drop spoonfuls of raspberry puree on top and using a toothpick, drag raspberry puree through cheesecake to create a marbled effect, taking care not to drag in crust. Bake until edges are pale golden and cheesecake is just set in center, 1 hour and 15 to 20 minutes. Let cool completely on a wire rack, then cover and refrigerate until fully chilled, at least 2 hours. Cut and serve.

Recipe via All You Magazine

Chocolate Cherry Mini Cheesecakes

• 14 squares Chocolate Graham Crackers, finely Crushed (1 Sleeve)
• ¾ Cup sugar, divided
• 3 TBSP Butter or Margarine (melted)
• 1 env. Knox Unflavored Gelatin
• 1 cup milk
• 2 pkg. (8 oz. cream cheese, softened)
• 1 tsp. vanilla
• 1 tsp. grated lemon zest (optional)
• 1 Can of Cherry Pie filling

Directions

Mix Crumbs, ¼ cup of the sugar and margarine in small bowl. I just mixed right in the food processor.

Line a muffin pan with cupcake liners.

Press 1 large spoonful of crumbs into the bottom of each liner. Bake at 350 degrees for 5 minutes. Cool.

Pour milk into a small saucepan and sprinkle gelatin over the top; let stand 1 minute.

Stir milk over low heat for about 3 minutes or until gelatin is dissolved. Cool Slightly.

Blend Cream cheese and remaining ½ cup sugar in large bowl with electric mixer on medium speed until smooth. Add vanilla and lemon zest. Mix.

Gradually blend in gelatin mixture on low speed until well blended.

Spoon mixture into muffin cups about until about ¾ full. Refrigerate cheesecakes 2-3 hours or until firm.

Garnish with a spoonful of Cherry Pie filling. Serve! Makes 12 Cheesecakes~!

Recipe via afewshortcuts.com

Homemade Queso Dip

• Velveeta Cheese
• Salsa
• Chips to dip

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Cut Velveeta Cheese into cubes (It melts easier that way)
Amounts vary depending on the amount of dip you want to make.
Use Equal Parts Velveeta and Salsa, and place in microwave safe bowl.

Microwave on high for 1 minute.
Stir until everything is melted together.
Serve warm with chips, or fritos.
Can be kept warm in a small dip crockpot.

Recipe via afewshortcuts.com

"Almond Joy" Cheesecake

Prep: 20 mins
Bake: 1 hour 10 minutes
Chill: 7 hours
Serves: 10

Crust:

• 1 1/4 cups chocolate graham cracker crumbs
• 1/2 cup sliced almonds
• 1/4 tsp. salt
• 4 Tbsp. unsalted butter, melted

Filling:

• 2 8-oz. packages cream cheese, at room temperature
• 1/2 cup sugar
• 3 large eggs, at room temperature
• 1/2 tsp. vanilla extract
• 1 cup canned cream of coconut
• 1/2 tsp. salt

Topping (optional):

• 1/2 cup canned cream of coconut
• 1/2 cup heavy cream
• 12 oz. semisweet chocolate, chopped
• Toasted coconut
• sliced almonds

1.) Preheat oven to 350 degrees F. Make crust: In a bowl, mix graham cracker crumbs, almonds and salt with a flexible spatula. Stir in melted butter until dry ingredients are lightly moistened. Press mixture into bottom of a 9-inch springform pan, Wrap outside of pan tightly with two layers of aluminum foil. Bake for 10 minutes. Cool on a wire rack. Leave foil on.

2.) Make filling: Using an electric mixer on medium speed, beat cream cheese and sugar until well combined and light, about 2 minutes. Scrape down sides and bottom of bowl and beat again until smooth. Beat in eggs one at a time, beating well after each addition. Scrape down bowl again. Beat in vanilla, cream of coconut and salt. (Pour remaining cream of coconut into a small bowl, cover it with plastic and refrigerate to use later in topping.) Pour filling onto crust. Transfer springform pan a roasting pan; fill roasting pan with hot tap water until it reaches 1 inch up sides of springform pan.

3.) Bake for 1 hour, until filling is set but still a bit giggly in center (it will firm up as it cools). Take springform pan out of roasting pan and remove foil. Let cake cool on a wire rack for 1 hour.

4.) Lightly cover cheesecake with plaastic wrap and refrigerate until cold and firm, at least 6 hours.

5.) Make topping: Pour cream of coconut and heavy cream into saucepan and warm over medium-low heat until mixture is just simmering. In a bowl, pour mixture over chocolate and whisk until melted and mixture is smooth. Let it cool. Pour 1/2 cup to 1 cup topping over cheesecake, spreading with an offset spatula. Garnish with toasted coconut and sliced almonds, if desired. Chill intil chocolate mixture has set, about 10 minutes. Run a sharpe paring knife around inside of pan; release sides. Slice and serve.

Per serving: 677 Cal., 53g Fat (34g Sat.), 142mg Chol., 5g Fiber, 11g Pro., 49g Carb., 470mg Sod.

Recipe via All You Magazine

Cranberry Swirl Cheesecake Pie

Prep: 20 mins
Bake: 43 mins
Chill: 4 hours
Serves: 8


Crust:

• 9 whole graham crackers (about 1 1/2 cups ground)
• 1 Tbsp. sugar
• 5 Tbsp. unsalted butter, melted

Filling:

• 12 oz. cream cheese, at room temperature
• 2/3 cup sugar
• 1 large egg plus 1 large yolk, at room temperature
• 6 Tbsp. sour cream, at room temperature
• 1 tsp. vanilla extract
• 1/2 cup whole-berry cranberry sauce, pureed and strained (about 5 Tbsp. after straining)

1.) Preheat oven to 350 degrees F; line a rimmed baking sheet with foil. Make crust: place graham crackers in a food processor and process until finally ground. Add 1 Tbsp. sugar and butter and process until crumbs are moistened. Press mixture evenly across bottom and up sides of a 9-inch pie plate, packing tightly. Bake until crust is crisp, 6 to 8 minutes. Cool completely on a wire rack.

2.) Make filling: In a large bowl, using an electric mixer on a medium speed, beat cream cheese and sugar until fluffy. Add egg and yolk and beat until incorporated. Stir in sour cream and vanilla. Scrape down sides of bowl and stir until combined.

3.) Scrape half of filling into prepared crust. Dollop half of cranberry puree on top of filling. Top with remaining filling and then puree. Use a knife to swirl puree through filling, creating a marbled design, taking care not to drag crumbs from crust into filling. Place pie on a lined baking sheet and bake until set around edges but still slightly jiggly in center, about 35 minutes. Transfer to rack to cool completely, then loosely cover with plastic wrap and refrigerate for at least 4 hours and up to 2 days.

Per serving: 410 Cal., 26g Fat (16g Sat.), 126mg Chol., 1g Fiber, 6g Pro., 38g Carb., 287mg Sod.

Recipe via All You Magazine.