Happy Cheesecake Day!


It’s finally here, National Cheesecake Day!  Although I didn’t realize that cheesecake had it’s own day, I should have known better.  I love cheesecake, both savory and sweet!  One of my favorite things about cheesecake is that there are so many variations.  You can change the crust, the filling and the toppings, and always have something new, yet delicious!  Take this Tropical Cheesecake recipe, for example.  Coconut and almonds for the crust, and pineapple, kiwi and apricot on top!  What a great combination!

tropicalTropical Cheesecake

Ingredients

  • 1 cup flaked coconut
  • 1/4 cup chopped almonds
  • 2 tablespoons butter, melted
  • FILLING:
  • 2 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 3 eggs
  • 1 cup (8 ounces) sour cream
  • 3 tablespoons lemon juice
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract
  • TOPPING:
  • 1/3 cup apricot preserves
  • 1/2 cup DOLE® Pineapple Tidbits in 100% Pineapple Juice
  • 2 to 4 kiwifruit, peeled, sliced and halved
  • 1/4 to 3/4 cup flaked coconut, toasted

Directions

  • In a small bowl, combine coconut and almonds; stir in butter. Press
  • onto the bottom of a greased 9-in. springform pan. Bake at 350°
  • for 10 minutes. Cool on a wire rack.
  • In a bowl, beat cream cheese and sugar until smooth. Add cornstarch
  • and beat well. Add eggs; beat on low just until combined. Add sour

I have to admit, I have a weakness for cookie dough.  I know, I really shouldn’t eat it, but I love it!  That’s why this Chocolate Chip Cookie Dough Cheesecake is calling my name today.

chocolatechipChocolate Chip Cookie Dough Cheesecake

Ingredients

  • 1-3/4 cups crushed chocolate chip cookies or chocolate wafer crumbs
  • 1/4 cup sugar
  • 1/3 cup butter, melted
  • FILLING:
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1 cup (8 ounces) sour cream
  • 1/2 teaspoon vanilla extract
  • 3 eggs, lightly beaten
  • COOKIE DOUGH:
  • 1/4 cup butter, softened
  • 1/4 cup sugar
  • 1/4 cup packed brown sugar
  • 1 tablespoon water
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1-1/2 cups miniature semisweet chocolate chips, divided

Directions

  • In a small bowl, combine cookie crumbs and sugar; stir in butter.
  • Press onto the bottom and 1 in up the sides of a greased 9-in. pan.
  • Place pan on a baking sheet; set aside.

What about savory cheesecakes?  There are several that I like, but one I haven’t tried yet is the Savory BLT Cheesecake.  I love everything about this recipe (especially the bacon!).  It’s definitely on my list of new recipes to try!

bltSavory BLT Cheesecake

Ingredients

  • 3/4 cup dry bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 3 tablespoons butter, melted
  • FILLING:
  • 4 packages (8 ounces each) cream cheese, softened
  • 1/2 cup heavy whipping cream
  • 1-1/2 cups crumbled cooked Wright® Brand Bacon
  • 1 cup oil-packed sun-dried tomatoes, patted dry and chopped
  • 1 cup (4 ounces) shredded Gruyere or Swiss cheese
  • 2 green onions, sliced
  • 1 teaspoon freshly ground pepper
  • 4 eggs, lightly beaten
  • Optional toppings: shredded iceberg lettuce, chopped cherry tomatoes and additional crumbled cooked Wright® Brand Bacon
    Directions
  • Preheat oven to 325°. Place a greased 9-in. springform pan on a
  • double thickness of heavy-duty foil (about 18 in. square). Securely
  • wrap foil around pan.
  • In a small bowl, combine the bread crumbs, Parmesan cheese and
  • butter. Press onto the bottom of prepared pan. Place pan on a baking
  • sheet. Bake 12 minutes. Cool on a wire rack.
    • In a large bowl, beat cream cheese and cream until smooth. Beat in
    • the bacon, tomatoes, Gruyere cheese, onions and pepper. Add eggs;
    • beat on low speed just until combined. Pour over crust. Place
    • springform pan in a large baking pan; add 1 in. of boiling water to
    • larger pan.
    • Bake 45-55 minutes or until center is just set and top appears dull.
    • Remove springform pan from water bath; remove foil. Cool cheesecake
    • on a wire rack 10 minutes; loosen edges from pan with a knife. Cool
    • 1 hour longer. Refrigerate overnight.
    • Remove rim from pan. Serve cheesecake with toppings and crackers if
    • desired. Yield: 24 servings.

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