Hey whats everyones favorite cheesecake? I really like Mocha Chocolate cheesecake. YUM! Anyone have any great cheesecake recipes they wanna swap and share?
1 pkg. (1 lb. 2 oz.) OREO Cookies, divided 1/4 cup (1/2 stick) butter, melted 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 3/4 cup sugar 1 tsp. vanilla 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
COARSELY chop 15 of the cookies; set aside. Finely crush remaining cookies; mix with butter. Press firmly onto bottom of 13x9-inch pan. Refrigerate while preparing filling. BEAT cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping and chopped cookies. Spoon over crust; cover. REFRIGERATE 4 hours or until firm. Store leftovers in refrigerator.
I got this recipe from creamcheese.com
This dessert is very easy to make and delicious, I highly recommend it!
Our dear friends have sent us cheesecake for our birthdays, anniversary, etc.
Oh, my gosh...the Raspberry Swirl, (MY favorite), is fabulous, as is the German Chocolate. There's one that's chocolate and pecans, but I can't remember the name, it might be Turtle (?)...I could probably eat the whole darned thing myself!
(And no, this isn't my company, nor to I work there or anything like that. It's just awesome cheesecake, so I'm always happy to pass along a good 'find'! http://www.mygiftbasket.us/ )
The German Chocolate Cheesecake is from the Baker's Book of Chocolate that I have tweaked a little to suit my taste.
I don't usually buy a ready made cheesecake, except for the Carnegie Deli. I have a recipe for a eggnog cheesecake that has cranberry relish on the top that I make at Christmas.
this is not a cheese cake, but its my favorite dessert i call it squirrel food 1 1/4 cup white sugar 1 1/4 cup flour 1 tea paking powder 1 tea salt 1/2 cup soft margerine use the stick 1 egg 1 cup broken pecans 1 tea vanilla mix togather 1st 6 to make your crust spread into a 9x13 pan press broken pecan meats into top of the crust whip egg white until dry. fold in brown sugar and beat intil smooth. add vanilla and beat again until smooth spread on top of crust/pecan layer bake for about 40 minutes at 375 do not overcook,,,it will spoil flavor cut into 48 peices while still warm this is yumdeliciousgood.......
Posts: 1380 | Location: i i live in southern mississippi | Registered: Jun 01, 2008
I'm going to have to try that! All 11 of my pecan trees have nuts this year! I have a few that I am having to prop the limbs up. I just hope we don't have any bad storms before they fall.
I have one tree that we thought was a Hickory, as it turns out...it's a pecan, too. First year it and two others have had nuts on them.
Last year, we only had one tree that had nuts, I guess we harvested about 150 lbs. (in the shells) from it. Didn't have very many on it. This year they are all covered. It kind of amazes me that we have that many since we haven't had much rain at all and we didn't have much wind during pollenation time.
get a old tire. cut it in half, drill a hole it each side, put 1 eye hooks in each hole. be sure to use big washers, so the rubber wont split, atach a chain about 2 ft long to each eye hook. wrap that around the tree up high and hook a rope to your truck. or tracter rock the tree, don't get insane, but it will shake the pecans loose. country boy shakker.......... or send a 10 year old up the tree with a bat and yell at him
Posts: 1380 | Location: i i live in southern mississippi | Registered: Jun 01, 2008
Here is the recipe for my German Chocolate Cheesecake. Took me a while to locate my cookbook that it is in.
Crust:
1/2 cup finely crushed pecans (roasting nuts before crushing makes the taste great) 1/2 cup angel flake coconut (processed in food processor to chop up a little) 1 cup shortbread crackers (I use Lorna Doones by Nabisco) that have been crushed 1/2 cup melted butter
Mix all ingredients except butter with hands in large bowl until mixed together well. Then drizzle butter over mixture and stir with a large spoon while adding butter. May not take all of the butter, it is up to you. To tell if you have used enough butter, at points in time during mixing it, take a spoonful of the mixture that you have added the butter to and mash it together in your hand. If it clumps together well, that's enough butter, if not-add a little more and try again.
When all ingredients are combined, then press into bottom and half way up the sides of a springform pan. I use Pam butter spray on the sides of my pan and I line the bottom with parchment paper before attaching the sides. This makes it easier to remove from pan when putting on serving platter. This recipe makes a lot for a crust if you use an 8" pan, I use a 10" pan it is still enough.
Filling:
2 packages Baker's German's sweet chocolate 1/2 cup butter or margarine 3 eggs 2 t. vanilla 3 8 oz. pkgs cream cheese at room temp 1/4 cup of flour (you can use either AP or SR) 1 cup sour cream
Melt chocolate in saucepan over very low heat, stirring constantly until smooth. Remove from heat. Beat eggs thoroughly in small mixer bowl. Gradually beat in sugar and continue beating until thick and light in color. Stir in vanilla. Beat cream cheese until light and fluffy in large mixing bowl. Add egg mixture and blend thoroughly. Stir in flour. Stir sour cream into chocolate, then blend into cheese mixture. Pour into crumb-lined pan and bake at 350 for 1 hour and 15 minutes. Turn off oven, set door ajar and let cake stand in oven for 1 hour. Finish cooling outside of oven on rack. Chill about 2 hours. Just before serving, take a container of ready-made coconut pecan frosting and heat in microwave for 20 or 30 seconds until runny. Then do one of two things. Pour frosting onto cake. It will have fallen while cooling and this makes a great pond for the frosting. The sides around the edge of the pan will stay tall but the middle of the cake sinks. Or, you can slice the cake before serving and take the warm icing and spoon some over each individual slice and let it run on the saucer to give it that nice chef-y restaurant-y look. Personally, I like to put it on the whole cake. You can get more on it that way...
I'd give anything to have a home with pecan trees in the yard! When we lived in Georgia, we always had a pecan tree in our yard. If memory serves me correct, every other year they have more pecans than the previous year. So when you crack the, be sure to freeze some for next year. Also, I've heard that they do better when the summer is dry. I just remembered something, when I was a little girl, my brother & I caught 'ring worm' from a kitten. My mother couldn't get it to clear up. An old lady that lived down the street from us told her to take the green hull from around a pecan (or a walnut) & squeeze the juice out of it onto the ring worm. I can remember it like it was yesterday because that stuff burned like liquid fire!!! Anyway...it worked. Seems like my mother put that juice on the areas several times one day & when we got up the next morning, it was gone. (Sorry I got off the subject & took a trip down memory lane) The recipe sounds delish! Have a groovy day!
"Your work is only as good as your concentra...hey look! A cloud shaped like Snoopy!"
I take them as soon as I pick them up and when I get one of the big XXL ziploc bags about half full, they go to be cracked. There is a guy that owns a little feed and farm type store in a nearby small town (Belton, SC) that has a phenomenal nut cracking machine. You load all of the nuts in the hopper and it cracks them one at a time. Each nut falls down a chute and into the cracking part of the machine and it cracks each one almost absolutely perfectly. About all that is left is the part of the shell that is between each half of the nut. Pretty much, the nut stays whole. I bring them back home and use my seal-a-meal to package them and put them in the freezer. They are so good! Our nuts aren't tremendously large, but they always taste so good!
