1 box moist white cake mix
8 ounces cream cheese, softened
1/2 cup sour cream
2 eggs
1/4 cup plus 1/2 cup sugar
2 cups graham cracker crumbs (crushed with rolling pin)
6 tablespoons butter, melted
1/4 cup cherry preserves
Cheese Filling:
8 ounces cream cheese, softened
1/4 cup sugar
1 egg
1/2 teaspoon freshly-squeezed lemon juice

Lightly grease a 12-cup muffin pan and set aside. Preheat oven to 350F.
To make the batter, in a large mixing bowl, combine cake mix, softened cream cheese, sour cream, eggs, and 1/4 cup sugar. Beat on medium speed for 3 minutes.
To make the crust, combine graham cracker crumbs, 1/2 cup sugar, and melted butter in a small bowl. Set aside.
In a smaller mixing bowl, beat together all ingredients for cheese filling until smooth. Set aside.
Divide half of the graham cracker mixture among the 12 muffin cups and lightly press into bottoms. Fill cups all the way to the top with muffin batter. Place 1 teaspoon of cherry preserves on top of muffin batter and with a teaspoon, lightly cut preserves into batter.
With the back of a spoon dipped in water to keep from sticking, indent the batter and top with a dollop of filling to cover the cherry preserves. Sprinkle remaining graham cracker mixture over the top of muffins. Bake for 25 to 30 minutes. Let cool 10 minutes before removing muffins from pan.

Recipe courtesy Sandra Lee, Food Network

2 8z pkg. cream cheese, soft
2 eggs
c. sugar
12 choc. sandwich cookies
tsp. vanilla Thin licorice whips

Mix cream cheese, sugar and vanilla with electric mixer on med. speed until well blended. Add eggs; mix until blended. Place cookies on bottom of each 12 paper-lined muffin cups. Pour cream cheese mixture into muffin cups. Bake 15 350 for 20 min. or until centers are almost set. Cool. Refrigerate until ready to serve. Top with tinted coconut and jelly beans, or fresh fruit. Shape licorice to make basket handles.

Kathy's Kitchen

22 crisp oatmeal cookies
3 tablespoons cold unsalted butter, cut into small pieces
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
3 8-ounce packages cream cheese, softened
1 cup packed brown sugar
4 eggs
3 tablespoons coffee liqueur or milk
1/2 teaspoon vanilla
2 tablespoons instant espresso coffee powder
1/3 cup Irish whiskey or milk
1 teaspoon instant espresso coffee powder
1 teaspoon granulated sugar
1 tablespoon whipping cream
1-1/2 cups whipping cream
2 tablespoons granulated sugar
Chocolate coffee beans or mocha beans

For Crust:
Lightly butter a 9-inch springform pan. Set aside. In a food processor bowl, process cookies until finely crushed (should have 2 cups crumbs). Add butter, the 1 tablespoon brown sugar and the cinnamon; process untilmixture is combined. (Or crush cookies in a plastic bag with a rolling pin. In a bowl, combine cookie crumbs with the1 tablespoon brown sugar and the cinnamon. Using a pastry blender, cut in the butter until mixture is well mixed.) Press the crust mixture onto the bottom and 1-1/2 inches up the side of the prepared pan. Bake in a 375F. oven for 8 minutes or until firm. Cool completely on a wire rack.
For Filling:
In a large bowl, beat cream cheese and the 1 cup brown sugar with electric mixer until wellcombined. Add eggs all at once and beat on low speed until just combined. Stir in liqueur or milk and vanilla. Dissolve the 2 tablespoons espresso coffee powder in Irish whiskey or milk. Add to cream cheese mixture; stir until just combined. Pour into cooled crust. Bake in a 350F. oven about 50 minutes or until center appears nearly set when you shake it. Remove from oven. Cool 15 minutes. Loosen crust from side of pan. Cool 30 minutes more; remove side of pan. Cool 1 hour.Cover and chill at least 6 hours.
For Topping:
Dissolve the 1 teaspoon espresso coffee powder and the 1 teaspoon granulated sugar in the 1 tablespoonwhipping cream. In a medium bowl, beat the 1-1/2 cups whipping cream with the 2 tablespoons granulated sugar untilstiff peaks form (peaks stand straight). Fold in espresso mixture. Spread on top of chilled cheesecake. Garnishwith chocolate coffee beans. Let stand at room temperature for 15 minutes before serving. Makes 12 to 16 servings

Source: Midwest Living

Fluffy Cheesecake Dessert
4 cup Kraft Jet-Puffed Mini Marshmallows, or similar brand
1/3 cup orange juice
16 oz fat-free cream cheese, softened
12 oz fat-free whipped topping, thawed
6 oz reduced-fat vanilla wafer(s), crushed
1/2 cup fat-free margarine, melted

In a large microwave-safe bowl, combine marshmallows and orange juice. Microwave, uncovered on high for 1 1/2 minutes; stir until smooth.
In a mixing bowl, beat cream cheese. Add marshmallow mixture and beat just until smooth. Fold in whipped topping; set aside.
Combine wafer crumbs and margarine. Set aside 3/4 cup for topping. Press remaining crumbs into an ungreased 13 x 9 x 2-inch pan.
Spoon cream cheese mixture over crust. Sprinkle with reserved crumbs; cover and refrigerate for 1 hour or until set. Cut into 16 pieces and serve.

Serves: 16 - WW Points per serving: 3

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