SOPAPILLA CHEESECAKE PIE RECIPE | ALLRECIPES
I make this to take to pot luck dinners and get rave reviews! Easy to make, smells great while cooking and tastes wonderful!
Provided by CandelB
Categories Mexican Recipes
Total Time 3 hours 0 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield 1 9x13-inch cheesecake
Number Of Ingredients 7
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.
- Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.
- Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake.
- Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into 12 squares.
Nutrition Facts : Calories 480.6 calories, CarbohydrateContent 50.8 g, CholesterolContent 61.4 mg, FatContent 28.7 g, FiberContent 0.1 g, ProteinContent 5.6 g, SaturatedFatContent 15.1 g, SodiumContent 458.7 mg, SugarContent 37.7 g
CHRISTMAS PUDDING CHEESECAKE RECIPE | BBC GOOD FOOD
Cross a Christmas pudding with a cheesecake and what do you get? A fantastic alternative festive dessert with a crunchy ginger base and creamy filling
Provided by Tom Kerridge
Categories Dessert
Total Time 30 minutes
Prep Time 25 minutes
Cook Time 5 minutes
Yield Cuts into 10 slices
Number Of Ingredients 14
Steps:
- To make the base, mix the gingernuts and sugar in a large bowl and sprinkle in the flaky salt. Pour in the melted butter and mix with a wooden spoon to form a biscuit crumb-like mixture. Press into a 20cm round springform cake tin, spreading the mixture in an even layer to the corners. Chill in the fridge for 30 mins until set.
- Put the Christmas pudding, brandy, stout and orange zest in a blender, and whizz to a purée.
- Using an electric hand whisk, beat the cream cheese with the double cream, sugar and vanilla seeds, then fold through the purée. Spread the mixture over the biscuit base and leave to chill in the fridge overnight.
- The next day, peel the clementines, slice into rounds and place on a baking tray. Sprinkle them with sugar, then blowtorch until caramelised and leave to cool. Release the cheesecake from the tin and arrange the clementines on top. Will keep for three days in the fridge.
Nutrition Facts : Calories 634 calories, FatContent 44 grams fat, SaturatedFatContent 27 grams saturated fat, CarbohydrateContent 52 grams carbohydrates, SugarContent 42 grams sugar, FiberContent 1 grams fiber, ProteinContent 5 grams protein, SodiumContent 1.2 milligram of sodium
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CHEESECAKE PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME
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Reviews 4.9
Total Time 45 minutes
Category Desserts
Calories per serving
- In a bowl, combine cracker crumbs and butter. Firmly press onto the bottom and up the sides of a 9-in. pie plate. Cover and refrigerate for 30 minutes. , In a large bowl, beat the cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla and lemon zest just until blended. Pour into prepared crust. , Bake at 325° for 20-25 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes (leave oven on). Combine the sour cream, sugar and vanilla; spread carefully over pie. Bake 5 minutes longer. Cool on a wire rack for 1 hour. Refrigerate overnight. Garnish with mint and lemon zest if desired. Refrigerate leftovers.
ROCKY ROAD CHEESECAKE PUDDING RECIPE | BBC GOOD FOOD
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Total Time 50 minutes
Category Dessert
Calories 710 calories per serving
- Meanwhile, melt the white chocolate in shorts bursts in the microwave. Drizzle it over the top of the cake, then decorate as you like. We used edible glitter, gold sprinkles and chocolate truffles.
ROCKY ROAD CHEESECAKE PUDDING RECIPE | BBC GOOD FOOD
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Total Time 50 minutes
Category Dessert
Calories 710 calories per serving
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Reviews 4.9
Total Time 6 hours 30 minutes
Category birthday party, picnic, Summer, パン, dessert, fruit
- Make cheesecake filling: In a large bowl using a hand mixer or in a stand mixer fitted with the whisk attachment, beat cream cheese until fluffy and no clumps remain. Add sugar and beat until combined. Add heavy cream and vanilla and beat until medium-stiff peaks form. Set aside. In a medium bowl, whisk together pudding mix and milk. Let pudding stand for 3 minutes in the fridge until thickened. Fold into cheesecake mixture until combined. Pour half the filling into graham cracker crust. Add a single layer of sliced bananas and Nilla Wafers (20 total), then pour over remaining cheesecake mixture and smooth top. Refrigerate until cheesecake is firm, at least 6 hours and up to overnight. (If the cheesecake stills feels too soft to slice, transfer to the freezer for up to 1 hour.) Before serving, top with dollops of whipped topping around the border of the cheesecake. Top each dollop with a banana slice and Nilla wafer, then garnish the whole cheesecake with crushed Nilla Wafers.
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Reviews 4.7
Total Time 50 minutes
Category Desserts
Calories 502 calories per serving
- Preheat oven to 375°. Line a 9-in. deep-dish pie plate or cast-iron skillet with crust. Trim and flute edges. In a small bowl, beat cream cheese, sugar, 1 egg and vanilla until smooth. Spread into crust; sprinkle with pecans., In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour slowly over pecans., Bake 35-40 minutes or until lightly browned (loosely cover edges with foil after 20 minutes if pie browns too quickly). Cool on a wire rack 1 hour. Refrigerate 4 hours or overnight before slicing. If desired, garnish with additional caramel ice cream topping.
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Reviews 5.0
Total Time 3 hours
Calories 460.7 per serving
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