Archive for the ‘Cake’ Category

White Chocolate-Raspberry Cheesecake Bars

white-chocolate-raspberry-cheesecake-bars
Recipe & picture courtesy of Kraft Foods

Prep Time: 20 min
Total Time: 4 hr 48 min
Makes: 9 servings

  • 12 OREO Cookies, finely crushed
  • 2 Tbsp. butter, melted
  • 3 squares BAKER’S White Chocolate, divided
  • 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 1/2 cup sugar
  • 1 tsp. vanilla
  • 2 eggs
  • 1/4 cup red raspberry preserves
  1. Heat oven to 350ºF. Mix cookie crumbs and butter; press onto bottom of 8- or 9-inch square pan. Melt 2 chocolate squares as directed on package.
  2. Beat cream cheese, sugar and vanilla with mixer until blended. Add melted chocolate; mix well. Add eggs, one at a time, mixing on low speed after each just until blended. Pour over crust.
  3. Bake 25 to 28 min. or until center is almost set. Cool 5 min.; spread with preserves. Melt remaining chocolate square; drizzle over cheesecake. Cool cheesecake completely. Refrigerate 4 hours.

**Personal Review: No Review Yet**

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Candied Apple Pie Cheesecake

candied-apple-pie-cheesecake
Recipe & picture courtesy of Kraft Foods

Prep Time: 15 min
Total Time: 5 hr
Makes: 10 servings 

  • 1 cup crushed NABISCO Ginger Snaps
  • 3 Tbsp. butter, melted
  • 1/2 cup plus 2 Tbsp. sugar, divided
  • 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 2 tsp. vanilla
  • 1/2 cup BREAKSTONE’S or KNUDSEN Sour Cream
  • 2 eggs
  • 1 cup apple pie filling, divided
  • 1/2 cup PLANTERS Walnut Pieces, divided
  • 1/2 cup toffee bits, divided
  1. Heat oven to 325°F. Mix crumbs, butter and 2 Tbsp. sugar; press onto bottom and up side of 9-inch pie plate.
  2. Beat cream cheese, 1/2 cup sugar and vanilla with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, beating just until blended after each. Stir in 1/2 each pie filling, nuts and toffee. Pour into crust.
  3. Bake 35 min. or until center is almost set. Cool. Refrigerate 4 hours. Top with remaining pie filling, nuts and toffee before serving.

 **Personal Review: No Review Yet**

Lemon-Cream Cheese Cupcakes


Recipe & picture courtesy of Kraft Foods

Prep Time: 10 min
Total Time: 1 hr 34 min
Makes: 24 servings, 1 cupcake each

  • 1 pkg. (2-layer size) white cake mix
  • 1 pkg. (3 oz.) JELL-O Lemon Flavor Instant Pudding
  • 1 cup water
  • 4 egg whites
  • 2 Tbsp. oil
  • 1 pkg. (16 oz.) powdered sugar
  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
  • 1/4 cup (1/2 stick) butter, softened
  • 2 Tbsp. lemon juice
  1. Heat oven to 350ºF. Beat cake mix, pudding mix, water, egg whites and oil in large bowl with mixer on low speed until moistened. (Batter will be thick.) Beat on medium speed 2 min. Spoon batter evenly into 24 paper-lined 2-1/2-inch muffin cups.
  2. Bake 21 to 24 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove to wire racks. Cool completely.
  3. Meanwhile, beat sugar, cream cheese, butter and juice with mixer on low speed until well blended. Frost cupcakes.

**Personal Review: No Review Yet**

Cheesecake Cookie Cups


Recipe & picture courtesy of The Very Best Baking

Preparation – 15 min
Cooking – 25 min
Cooling Time – 1 hrs refrigerating
Yields – 24 servings

  • 1 pkg. (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough
  • 2 pkgs. (8 oz. each) cream cheese, room temperature
  • 1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 can (21 oz.) cherry pie filling
  1. Preheat oven to 325° F. Paper-line 24 muffin cups. Place one piece of cookie dough in each muffin cup.
  2. Bake for 10 to 12 minutes or until cookie has spread to edge of cup.
  3. Beat cream cheese, sweetened condensed milk, eggs and vanilla extract in medium bowl until smooth. Pour about 3 tablespoons cream cheese mixture over each cookie in cup.
  4. Bake for additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Top each with level tablespoon of pie filling. Refrigerate for 1 hour.

**Personal Review: No Review Yet**

Cookies ‘n’ Cream Minis


Recipe & picture courtesy of Family Circle

Makes: 36 mini cupcakes
Prep: 15 minutes
Bake: at 350 degree F for 15 minutes

  • 1-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup sugar
  • 2 large eggs
  • 1/2 cup reduced-fat sour cream
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • 5 chocolate and creme sandwich cookies (such as Oreos), broken up

Frosting:

  • 2 cups confectioners’ sugar
  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 1/4 cup reduced-fat sour cream
  • 1/4 teaspoon vanilla extract
  • Crushed sandwich cookies, optional
  1. Heat oven to 350°. Line 36 indents of mini muffin pans (using 3 pans total) with paper or foil liners. If you have only one or two pans, bake batter in batches.
  2. In small bowl, whisk flour, baking powder and salt. In large bowl, beat butter until smooth. Beat in sugar until fluffy. Beat in eggs, one at a time.
  3. On low speed, alternately beat flour mixture and sour cream into butter mixture, beginning and ending with flour. Add milk and vanilla; fold in cookie pieces. Divide batter among prepared cups; for ease, place batter in a resealable plastic bag, snip off a corner and pipe into cups.
  4. Bake at 350° for 15 minutes, until tops spring back when lightly pressed. Remove cupcakes to a rack; let cool.
  5. Frosting: In bowl, beat sugar, butter, sour cream and vanilla until good spreading consistency.
  6. Once cupcakes have cooled, spread with frosting, about 2 teaspoons for each. Top with cookie crumbs, if desired.

**Personal Review: No Review Yet** 

Easy Raspberry Trifle


Recipe & picture courtesy of Betty Crocker

Prep Time:15 min
Start to Finish: 4 hr 15 min
Makes:16 servings

  • 1 box Betty Crocker® white angel food cake mix
  • 1 1/4 cups cold water
  • 2 cups boiling water
  • 1 box (8-serving size) sugar-free raspberry-flavored gelatin
  • 2 packages (10 oz each) frozen sweetened raspberries, thawed
  • 3 containers (6 oz each) Yoplait® Original red raspberry yogurt
  1. Move oven rack to lowest position (remove other racks). Heat oven to 350°F. 
  2.  In extra-large glass or metal bowl, beat cake mix and cold water on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. Do not use fluted tube cake pan or 9-inch angel food (tube) cake pan, or batter will overflow.
  3. Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake.
  4. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 1 hour. Run knife around edges; remove from pan. Tear cake into about 3/4-inch pieces.
  5. Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Add raspberries. (If desired, remove several raspberries and reserve for garnish.) Refrigerate gelatin mixture about 15 minutes or until thickened but not set.
  6. Layer half each of the cake pieces, gelatin mixture and yogurt in 3-quart glass bowl; repeat. Garnish with reserved raspberries. Refrigerate at least 2 hours until firm. Cover and refrigerate any remaining dessert.

High Altitude (3500-6500 ft) Heat oven to 325ºF. Stir 1/3 cup cornstarch into dry cake mix. Increase water to 1 1/3 cups. Beat on low speed 30 seconds; beat on medium speed 3 minutes. Bake 53 to 58 minutes.

**Personal Review: No Review Yet**

Frozen Mojito Cake-tails


Recipe & picture courtesy of Rachael Ray

MAKES 12
Prep Time: 25 min (plus freezing)
Cook Time: 5 min

  • 2 sticks (8 ounces) butter
  • 3 cups salted pretzels, finely crushed
  • 1 cup plus 6 tablespoons sugar
  • Two 8-ounce packages cream cheese, softened
  • Grated peel of 3 limes, plus 1/2 cup lime juice
  • 2 tablespoons white rum
  • 3 tablespoons finely chopped fresh mint, plus sprigs for garnish
  • 2 cups heavy cream
  1. In a medium skillet, melt the butter over medium-low heat. Stir in the pretzels and 2 tablespoons sugar and cook until lightly toasted, about 3 minutes. Transfer to a bowl to cool slightly. Press about 2 tablespoons into the bottom of each cup of a 12-cup muffin pan. Freeze for 30 minutes.
  2. Meanwhile, using an electric mixer, beat the cream cheese on medium speed, scraping down the sides of the bowl, until fluffy, 2 to 3 minutes. Mix in the remaining 1 1/4 cups sugar on low speed, then gradually mix in the lime peel, lime juice, rum and chopped mint.
  3. In a separate bowl, beat the heavy cream until stiff peaks form. Fold into the cream cheese mixture.
  4. Divide the cream cheese mixture evenly among the muffin cups; smooth the tops. Cover with plastic wrap and freeze for at least 8 hours or overnight.
  5. To serve, run a wet knife around each cake, then invert the pan onto a clean work surface. Set each cake upright and top with a mint sprig.

**Personal Review: No Review Yet**