WARM CHEESECAKE RECIPES
WARM CHEESECAKE CREPES RECIPE: HOW TO MAKE IT
I usually make the crepes, filling and sauce for this recipe the day before. The next morning, I assemble them for baking and warm the sauce. It might seem complicated, but it's not difficult, and the results are so worth it! —Patricia Prescott, Manchester, New Hampshire
Provided by Taste of Home
Categories Desserts
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, beat the cream cheese, cottage cheese and sugar until well blended. Beat in eggs and vanilla. Spread about 2 tablespoons filling down the center of each crepe; roll up. Place in two ungreased 11x7-in. baking dishes. Bake at 350° for 18-22 minutes or until a thermometer reads 160°., Drain pineapple, reserving juice. In a small saucepan, combine the sugar, cornstarch, orange juice and reserved pineapple juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in fruit. Serve with crepes.
Nutrition Facts : Calories 344 calories, FatContent 15g fat (9g saturated fat), CholesterolContent 101mg cholesterol, SodiumContent 378mg sodium, CarbohydrateContent 45g carbohydrate (29g sugars, FiberContent 1g fiber), ProteinContent 9g protein.
WARM FUDGE-FILLED CHEESECAKE RECIPE - FOOD.COM
From Southern Living, January 1998. Warm leftover cheesecake slices in the microwave 30 seconds before serving. My husband says this is the best cheesecake I have ever made.
Total Time 1 hours 40 minutes
Prep Time 25 minutes
Cook Time 1 hours 15 minutes
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Beat butter at medium speed with an electric mixer until creamy; add 1/3 cup sugar, beating well.
- Gradually add flour, beating at low speed until blended.
- Stir in 1 teaspoon vanilla and pistachios.
- Press into bottom and 1 1/2 inches up sides of a 9-inch springform pan.
- Bake at 350° for 12 to 15 minutes or until golden.
- Cool on a wire rack.
- Beat cream cheese at medium speed with an electric mixer until light and fluffy; gradually add 1 1/2 cups sugar, beating well.
- Add eggs, 1 at a time, beating just until yellow disappears.
- Stir in remaining 2 teaspoons vanilla. (Do not overmix.).
- Pour half of batter into crust; sprinkle with chocolate morsels to within 3/4 inch of edge.
- Pour in remaining batter, starting at outer edge and working toward center.
- Place cheesecake on a baking sheet.
- Bake at 350° for 1 hour or until set.
- Cool on a wire rack 1 hour.
- Serve slightly warm with sweetened whipped cream, if desired.
- Garnish, if desired.
Nutrition Facts : Calories 691.6, FatContent 47.5, SaturatedFatContent 27.5, CholesterolContent 174, SodiumContent 305.1, CarbohydrateContent 60.9, FiberContent 2.7, SugarContent 47.2, ProteinContent 11.6
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