Time 2h Yield Makes 9 Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees. Line an 8-inch square baking pan with 2 crisscrossed rectangles of parchment paper, leaving a 2-inch overhang on all sides. With an electric mixer, cream butter and brown sugar. Add flour, and mix until just combined; set aside 1 cup for topping. Press remaining dough into bottom and 1/4 inch up sides of prepared pan. Bake until golden brown, about 10 minutes. Meanwhile, in a large bowl, beat cream cheese and granulated sugar until smooth. Add egg, milk, lemon juice, and vanilla; mix to combine. Spread filling in crust; crumble reserved dough on top. Bake until filling is set, about 25 minutes. Cool slightly, then cover with plastic wrap, and refrigerate at least 1 hour before cutting into squares.
Time 1h10m Yield 20 servings. Number Of Ingredients 10 Steps:
In a large bowl, beat cream cheese, ricotta and sugar until smooth. Add the eggs, one at a time, mixing well after each addition. Beat in the butter, cornstarch, flour and vanilla until smooth. Fold in sour cream. , Pour into a greased 13x9-in. baking pan. Bake, uncovered, at 325° for 1 hour or until almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. , Chill several hours or overnight. Top each serving with fruit if desired.
Time 1h Yield 2 dozen. Number Of Ingredients 14 Steps:
Dissolve yeast in warm milk; add sugar and set aside. In a large bowl, cut butter into flour and salt. Add yolks and yeast mixture. Mix thoroughly. , Divide dough into two parts. Roll each piece to fit a 13x9-in. baking pan. Place one piece in pan. For filling, beat yolk, cream cheese, sugar and vanilla until smooth. Spread over dough and cover with remaining dough. Press lightly to seal edges around pan. Brush top with slightly beaten egg white and sprinkle with nuts. Cover and let rise in a warm place for 1-1/2 hours. , Bake at 350° for 30-35 minutes or until lightly browned. Cut into squares. Refrigerate leftovers.
Time 45m Yield 24 Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Press one can of the crescent rolls into the bottom of the prepared pan. In a medium bowl, mix together the cream cheese, 1 cup of sugar, and vanilla until smooth and creamy. Spread over the crescent layer. Unroll the second can of crescent rolls and lay them on top of the cream cheese layer. Do not press down. Pour the melted margarine over the entire pan. Combine the remaining 1/4 cup of sugar and cinnamon; sprinkle over the top. Bake for 25 to 30 minutes in the preheated oven, or until the top is crisp and golden.
Yield 6 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F. Grease 8 inch square baking pan. To make the crust: In a large bowl, cream shortening and brown sugar. Gradually blend in flour and walnuts. Mixture will be crumbly. Set aside one cup of crust mixture. Press the rest of the mixture into the bottom of baking pan. Bake for 15 minutes. To make filling: in a large bowl, beat the cream cheese and sugar. Add in egg, milk, lemon juice and vanilla until well blended. Spread the filling over warm crust. Sprinkle top with remaining crust mixture. Bake for another 25 to 28 minutes. Let cool on wire racks before cutting.
Time 2h25m Yield 24 to 36 squares Number Of Ingredients 13 Steps:
Make the crust: Line a 9-inch-square baking dish with aluminum foil, leaving a 2-inch overhang on 2 sides. Put 1 stick butter, the granulated sugar and cocoa powder in a heatproof bowl and set over a saucepan of simmering water (do not let the bowl touch the water). Cook, stirring, until the butter melts and the sugar dissolves. Add the egg and continue to cook, whisking, until the mixture is thick like hot fudge sauce, 3 to 5 minutes. Remove from the heat and stir in the graham cracker crumbs, coconut and chopped walnuts. Spread in the prepared baking dish. Cover with plastic wrap and refrigerate until set, about 45 minutes. Make the filling: Beat the cream cheese, 4 tablespoons butter, the vanilla and salt in a bowl with a mixer on medium-high speed until creamy. Add the confectioners’ sugar and beat until stiff, then beat in the heavy cream until fluffy. Spread over the crust, cover and refrigerate until firm, at least 30 minutes. Make the topping: Put the chocolate and the remaining 2 tablespoons butter in a microwave-safe bowl; microwave in 30-second intervals, stirring, until melted. Quickly spread the chocolate over the filling. Top with whole walnuts and refrigerate until set, 30 minutes. Remove from the pan and cut into squares. Store in the refrigerator for up to 1 week.
Time 4h10m Yield 32 servings Number Of Ingredients 8 Steps:
Heat oven to 350°F. Mix graham crumbs, butter and 3 Tbsp. sugar; press onto bottom of 13x9-inch pan. Beat cream cheese, 3/4 cup sugar and vanilla with mixer until blended. Add eggs; mix just until blended. Pour over crust. Bake 30 min. or until center is almost set. Cool. Refrigerate 3 hours. Cut into bars. Decorate with gels and sprinkles to resemble presents.
Time 6h30m Yield 24 squares Number Of Ingredients 14 Steps:
For the crust: Position a rack in the middle of the oven and preheat to 350 degrees F. Coat a 9-by-13-inch cake pan with the baking spray and line with parchment paper, allowing at least 2 inches of overhang on the two long sides. Lightly coat the parchment with the baking spray. Combine the cookie crumbs, sugar, lemon zest and salt in a food processor or gallon-size resealable plastic bag. Add the melted butter and pulse until evenly moistened. Press the mixture about 1 inch up the sides of the prepared cake pan, then press to cover the bottom evenly. Bake until the edges just become golden and the crust is fragrant, 8 to 9 minutes. Meanwhile, prepare the filling. For the filling: Beat the cream cheese in a stand mixer fitted with the paddle attachment on medium speed until smooth, about 2 minutes, scraping the bowl as needed. Use your fingers to rub together the sugar, lemon zest and salt in a small bowl until the mixture is fragrant. Gradually add the sugar mixture to the cream cheese on low speed, then raise the speed to medium and beat until smooth, about 30 seconds. Scrape the bowl, then beat for another few seconds to combine. Mix in the lemon juice and vanilla on low speed until combined. Mix in half of the beaten eggs and until combined, about 30 seconds. Scrape the bowl and paddle well and then mix in the remaining half of the beaten eggs on low speed just until combined. Pour the batter over the freshly baked warm crust and spread smooth. Place the lemon curd in a resealable plastic bag and snip a corner. Pipe lines of the lemon curd across the batter (alternately, spoon small dollops of curd across the batter.) Use a toothpick to swirl the curd and batter together slightly. Place the baking pan in a slightly larger baking pan or roasting pan. Place in the center of the oven. Very carefully pour about 1 inch of steaming hot water into the larger pan to create a water bath. Gently slide the oven rack back in place and close the door. Lower the oven temperature to 325 degrees F and bake until the center barely jiggles, 42 to 45 minutes. The temperature at the center of the cheesecake should be about 150 degrees F. Once baked, turn off the oven, prop open the door and allow the cheesecake to cool down inside the oven for 45 minutes. Remove to a cooling rack to cool completely before refrigerating for at least 4 hours or overnight. To serve, use the parchment overhang to pull the cheesecake out of the pan. Peel down the sides of the parchment and cut into 24 bars. Serve immediately or store tightly covered for up to 3 days.
Time 1h10m Yield 15 servings. Number Of Ingredients 17 Steps:
Preheat oven to 325°. In a small bowl, whisk flour and sugar substitute. In another bowl, whisk eggs, melted butter and vanilla until blended. Add to flour mixture; stir just until moistened. Pour into a greased 11x7-in. baking dish., For cheesecake layer, in a large bowl, beat cream cheese and sugar substitute until smooth. Beat in sour cream and vanilla. Add egg; beat on low speed just until blended. Pour over crust. Sprinkle with white and chocolate baking chips. For crumble layer, mix almond flour and sugar substitute. Cut in butter until mixture resembles coarse crumbs. Sprinkle over chips., Bake until center is just set and edges are golden brown, 40-45 minutes. Cool completely on a wire rack. Refrigerate, covered, at least 4 hours or overnight before serving. Refrigerate leftovers.
Time 45m Yield 16 squares. Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees. Beat margarine and brown sugar till light and fluffy. Add flour and walnuts; mix well. Reserve 1/2 cup crumb mixture; press remaining crumb mixture into bottom of 8" sqaure pan. Bake at 350 degrees for 10 minutes. Combine cream cheese (nuke for 15 seconds to soften), garnulated sugar and vanilla; mixing at medium speed and electric mixer till well blended. Add egg; mix well. Layer 1/2 cup Smarties or M&Ms over crust; top with cream cheese mixture. Combine remaining candy, chopped and reserve crumb mixture; mix well. Sprinkle crumb mixture over cream cheese mixture. Bake at 350 degrees, 20 minutes. Cool.
Yield 12 servings Number Of Ingredients 18 Steps:
For the crust: Preheat the oven to 350°F. Line an 8×8-inch square pan with foil or parchment paper. Combine all crust ingredients in a bowl to form a soft dough. Press dough into the bottom of the prepared pan. Bake for about 15 minutes or until the edges begin to turn lightly golden brown. Then, allow to cool for 5-10 minutes before continuing. For the cheesecake layer:: Cream together cream cheese and sugar until smooth and fluffy. Add vanilla, egg yolk, and salt, and mix until well-combined. Set aside. For the strawberry layer: Combine all ingredients in a saucepan over medium heat. Cook for 10-15 minutes, stirring frequently, until reduced and thickened. Allow to cool until at least warm before using. For the crumble layer: Mix all ingredients with a wooden spoon or by hand until a crumbly dough forms. To assemble: Pour cheesecake filling over baked crust, spreading to the edges and corners. Then, evenly dollop cooled strawberry filling over cheesecake filling. Do not mix. Finally, crumble the brown sugar crumble topping evenly over the top of the strawberry layer. Bake for 25-30 minutes or until the cheesecake layer is set and crumble topping is lightly browned. Cool before serving. Enjoy!
Time 2h35m Yield 24 serving(s) Number Of Ingredients 12 Steps:
Dissolve yeast in warm milk; add sugar and set aside. In a large mixing bowl, cut butter into flour and salt until crumbly. Add yolks and yeast mixture; mix thoroughly. Divide dough into two parts. Roll each piece to fit a 13x9x2 baking pan. Place one piece of dough into ungreased pan. For Filling: Beat egg yolk, cream cheese, sugar and vanilla until smooth. Spread over dough and cover with remaining dough. Press lightly to seal edges around pan. Lightly beat egg white; brush over dough. Sprinkle with nuts. Cover and allow to rise in a warm place for 1-1/2 hours. Bake at 350 degrees for 30-35 mins or until lightly browned. Cut into squares.
