The Cheesecake Factory - The Home Game

Fall is here, the leaves are changing, the temperature is dropping and before you know it, the holidays will be upon us.  So with that in mind, I thought I would share some cheesecake recipes with you that would be great for a family get-together over the holidays or for those work potlucks.  First up is a Chocolate Velvet Cheesecake.  Chocolate is one of my weaknesses and this sweet smooth cake is definitely worth the time to make it.  The next recipe brings to mind the delicious orange flavored creamsicles I used to eat as a child.  Finally, we have the perfect cheesecake that combines my ultimate weakness, peanut butter and chocolate.  They come together in the sinfully delicious Peanut Butter Cup Cheesecake.  There you have it.  I hope you enjoy these delicious recipes and as always, enjoy.

All of these recipes were "pirated" from the book Ultimate Cheesecakes.

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Chocolate Velvet Cheesecake

Crust

1 cup vanilla wafer crumbs
1/2 cup chopped pecans
3 tablespoons granulated sugar
1/4 cup margarine, melted

Filling

16 ounces cream cheese, softened
1/2 cup packed brown sugar
2 eggs
6 ounces semisweet chocolate chips, melted
3 tablespoons almond flavored liqueur
2 cups sour cream
2 tablespoons granulated sugar

Directions

Combine crumbs, pecans, the 3 tablespoons granulated sugar and margarine; press onto bottom of a 9−inch springform pan. Bake at 325 degrees F for 10 minutes.

Combine cream cheese and brown sugar, mixing at medium speed of electric mixer until well blended.  Add eggs, one at a time, mixing well after each addition. Blend in chocolate and liqueur; pour over crust. Bake at 325 degrees F for 35 minutes.

Increase oven temperature to 425 degrees F.

Combine sour cream and the 2 tablespoons granulated sugar. Carefully spread over cheesecake. Bake at 425 degrees F for 10 minutes. Loosen cake from rim of pan. Cool before removing rim of pan. Chill.

Variation
Substitute 2 tablespoons milk and 1/4 teaspoon almond extract for almond flavored liqueur.

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Creamsicle Cheesecake

Ingredients
16 ounces cream cheese, softened
1/2 cup granulated sugar
2 eggs
3/4 cup sour cream
1 teaspoon vanilla extract
1 teaspoon orange extract
2 drops yellow food color
1 drop red food color
1 (9−inch) graham cracker pie crust

Directions
Preheat the oven to 350 degrees F.

In a large bowl, beat the cream cheese and sugar until light and fluffy. Add the eggs; beat well. Add the sour cream and vanilla extract; mix well. Place 1 cup of the mixture into a small bowl and stir in the orange extract and the yellow and red food colors.

Pour the remaining cream cheese mixture into the pie crust. Drop the orange cream cheese mixture into it by spoonsful and swirl with a knife to create a marbled effect. Bake for 30 to 35 minutes, or until firm around the edges. (The center will be slightly loose.) Allow to cool for 1 hour then cover and chill for at least 8 hours before serving.

NOTE: For a nice finishing touch, top each slice of cheesecake with a dollop of whipped cream or
whipped topping and half an orange slice just before serving.

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Peanut Butter Cup Cheesecake

Crust
2 to 3 cups chocolate cookie crumbs
1 cup roasted unsalted peanuts, coarsely chopped
1/2 cup unsalted butter, melted
4 tablespoons firmly packed golden brown sugar
Pinch of salt

Filling
32 ounces cream cheese, room temperature
1 1/2 cups firmly packed golden brown sugar
1/2 cup creamy peanut butter
1 teaspoon vanilla extract
4 large eggs
1/4 cup whipping cream
2 1/2 cups Reese's Peanut Butter Cups,
cut into 3/4 inch pieces

Topping
1 (12 ounce) bag semisweet chocolate chips
4 tablespoons unsalted butter
1/4 cup water

Directions

For Crust: Position rack in center of oven and preheat to 350 degrees F. Butter 9−inch springform pan.  Mix chocolate cookie crumbs, chopped peanuts, melted butter, brown sugar and pinch of salt in bowl until well combined. Press mixture evenly onto bottom and sides of pan. Bake until set, about 8 minutes. Set aside to cool. Reduce oven to 325 degrees F.

For Filling: Using electric mixer, beat cream cheese and brown sugar in large bowl until smooth. Add peanut butter and vanilla extract and beat just until blended. Add eggs 1 at a time, beating just until blended after each addition.

Add whipping cream and beat until smooth. Stir in peanut butter cup pieces. Pour filling into crust.  Bake until sides of cake are set, but center still moves slightly, about 55 min. Cool cake in pan.

For Topping: Place all ingredients in microwaveable bowl and heat at 50% power for 30 seconds. Stir.  Continue to heat at 10 second intervals until chocolate is barely melted. DO NOT OVERHEAT. Stir until smooth and pour over top of cheesecake, spreading chocolate to edges. Cover and refrigerate overnight.