Cheesecake Crowns Recipes

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CHEESECAKE SQUARES



Cheesecake Squares image

I lived on a dairy farm when I was young and my mom always had a lot of sour cream to use. She never wasted any, and this cheesecake was one of my family's favorites. It's great topped with blackberry sauce.

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 20 servings.

Number Of Ingredients 10

2 packages (8 ounces each) cream cheese, softened
1 cup ricotta cheese
1-1/2 cups sugar
4 large eggs
1/4 cup butter, melted and cooled
3 tablespoons cornstarch
3 tablespoons all-purpose flour
1 tablespoon vanilla extract
2 cups sour cream
Seasonal fresh fruit, optional

Steps:

  • In a large bowl, beat cream cheese, ricotta and sugar until smooth. Add the eggs, one at a time, mixing well after each addition. Beat in the butter, cornstarch, flour and vanilla until smooth. Fold in sour cream. , Pour into a greased 13x9-in. baking pan. Bake, uncovered, at 325° for 1 hour or until almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. , Chill several hours or overnight. Top each serving with fruit if desired.

Nutrition Facts :

CHEESECAKE BROWNIES



Cheesecake Brownies image

Jazz up an out-of-the-box brownie mix with an easy cheesecake topping.

Provided by Nat

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Time 45m

Yield 24

Number Of Ingredients 4

1 (19.8 ounce) package brownie mix
1 (8 ounce) package cream cheese
1 egg
⅓ cup white sugar

Steps:

  • Prepare the brownie mix as directed by manufacturer. Preheat oven to temperature indicated on box. Grease a 9x13 inch pan.
  • Spread the brownie batter evenly into the prepared pan. Using an electric mixer, beat together the cream cheese, egg and sugar until smooth. Dollop the cream cheese mixture on top of the brownie batter. Swirl together using a knife or skewer.
  • Bake according to manufacturer's instructions. Brownies will be done when a toothpick inserted comes out clean. Cool in the pan, then cut into bars and serve.

Nutrition Facts : Calories 146.6 calories, Carbohydrate 20.7 g, Cholesterol 18 mg, Fat 6.9 g, Fiber 0.7 g, Protein 1.9 g, SaturatedFat 2.7 g, Sodium 100.5 mg, Sugar 2.8 g

CHEESE CROWNS



Cheese Crowns image

Recipe from Betty Crocker's New Cookbook (Everything You Need to Know to Cook). This is basically cheesecake, wrapped in puff pastry. The name comes from the way the corners of the pastry stand up, like the pointy bits of a crown. I usually make these to share, as they are always delicious and more travel-friendly than the average cheesecake. The muffin tin I use has 6 cups. The bottom layer is very delicious. About half of a crown should satisfy most eaters.

Provided by .BarbaraAnn.

Categories     Cheesecake

Time 1h2m

Yield 12 crowns, 24 serving(s)

Number Of Ingredients 10

3 sheets frozen puff pastry, thawed (1.5 packages)
1/4 cup firm stick margarine or 1/4 cup butter
1/2 cup all-purpose flour
1/2 cup chopped pecans, toasted
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
3 (8 ounce) packages cream cheese, softened
1 cup sugar
3 large eggs
2 tablespoons vanilla

Steps:

  • Heat oven to 425 degrees. Grease bottoms and sides of 12 jumbo muffin cups, 3.5 x 1.75 in., or 6-oz custard cups with shortening.
  • Place 1 sheet of could puff pastry on lightly floured surface. Cut into four squares. Press each square gently into muffin cup, pulling the four corners up and out of cup. Press corners down on muffin pan. Repeat with remaining sheets of puff pastry.
  • Mix flour, pecans, brown sugar, and cinnamon in a small bowl. Cut margarine into the mixture, then put a heaping tablespoon in the bottom of each pastry cup.
  • Beat cream cheese and sugar in medium bowl with electric mixer on high speed about 2 minutes or until fluffy. Beat in eggs, one at a time. Beat in vanilla. Pour about 1/3 c of the cream cheese mixture into each cup (on top of the pecan mixture).
  • Bake 15 minutes.
  • Reduce oven temperature to 375 degrees. Bake 5 to 7 minutes longer or until pastry is golden brown. Cool 15 mins., then remove from pan. Refrigerate uncovered about 1 hr or until chilled; cover and continue refrigerating no longer than 48 hours.

CHEESECAKE CROWNS



Cheesecake Crowns image

These elegant dessert pastries are so easy to make, but no one will believe it! I've served the fruit-filled crowns at brunch as well as after dinner.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 1 dozen.

Number Of Ingredients 13

2 packages (17.3 ounces each) frozen puff pastry, thawed
1/2 cup all-purpose flour
1/2 cup finely chopped pecans
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 cup cold butter
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
3 eggs, lightly beaten
6 teaspoons vanilla extract
1/4 cup confectioners' sugar
1-1/2 to 2 teaspoons water
Fresh raspberries, blackberries and sliced fresh strawberries, optional

Steps:

  • Thaw three puff pastry sheets (save remaining sheet for another use). Unfold pastry; cut each into four squares. Gently press squares into greased jumbo muffin cups, pulling corners up and out of cups; press corners down onto muffin pan. , In a small bowl, combine the flour, pecans, brown sugar and cinnamon. Cut in butter until crumbly. Sprinkle 1 heaping tablespoonful into each muffin cup. , In a large bowl, beat cream cheese and sugar until smooth. Beat in eggs on low speed just until combined. Stir in vanilla. Spoon into pastry cups., Bake at 400° for 20-25 minutes or until filling is almost set and pastry is golden brown. Cool completely on wire racks. Refrigerate, uncovered, for 1 hour or until set. , For glaze, in a small bowl, combine confectioners' sugar and enough water to achieve a drizzling consistency. Garnish crowns with fresh berries if desired; drizzle with glaze. Refrigerate leftovers.

Nutrition Facts :

PHILADELPHIA BLUEBERRY CROWN CHEESECAKE



Philadelphia Blueberry Crown Cheesecake image

Make and share this Philadelphia Blueberry Crown Cheesecake recipe from Food.com.

Provided by LondonKarma

Categories     Cheesecake

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 11

30 vanilla wafers, crushed (about 1 cup)
3 tablespoons sugar
1 cup sugar
3 tablespoons butter, melted
5 (8 ounce) packages Philadelphia Cream Cheese, softened
3 tablespoons flour
1 tablespoon vanilla
1 medium lemon, zest of, grated
1 cup sour cream
4 eggs
2 cups fresh blueberries

Steps:

  • Preheat oven to 325 degrees if using a silver 9-inch springform pan (or to 300 degrees is using a dark nonstick 9-inch springform pan).
  • Mix crumbs, 3 tablespoons of the sugar and butter until well blended. Press firmly onto bottom of pan.
  • Beat cream cheese, remaining 1 cup sugar, flour, vanilla and lemon peel with electric mixer on medium speed until well blended.
  • Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each addition until just blended.
  • Pour over crust; top with 2 cups of the blueberries.
  • Bake 1 hour 10 minutes to 1 hour 15 minutes or until center is almost set. Run small knife or spatula around rim of pan to loosen cake; cool before removing rim of pan.
  • Refrigerate at least 4 hours before serving. Store leftover cheesecake in refrigerator.

PHILADELPHIA® BLUEBERRY CROWN CHEESECAKE



PHILADELPHIA® Blueberry Crown Cheesecake image

Blueberries and cheesecake and cookie crust-oh my! All this delectable dessert wizardry occurs with just 15 minutes of prep time.

Provided by My Food and Family

Categories     Home

Time 5h15m

Yield Makes 16 servings.

Number Of Ingredients 10

30 vanilla wafers, crushed (about 1 cup)
1 cup plus 3 Tbsp. sugar, divided
3 Tbsp. butter or margarine, melted
5 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3 Tbsp. flour
1 Tbsp. vanilla
grated peel from 1 medium lemon
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 eggs
2 cups fresh blueberries

Steps:

  • Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tbsp. of the sugar and butter until well blended. Press firmly onto bottom of pan.
  • Beat cream cheese, remaining 1 cup sugar, flour, vanilla and lemon peel with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust; top with 2 cups of the blueberries.
  • Bake 1 hour 10 min. to 1 hour 15 min. or until center is almost set. Run small knife or spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate at least 4 hours before serving. Store leftover cheesecake in refrigerator.

Nutrition Facts : Calories 420, Fat 32 g, SaturatedFat 19 g, TransFat 0 g, Cholesterol 145 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g

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