Creamy Cheesecake Recipes Recipes Recipe For Stuffed

CHEESECAKE STUFFED COOKIES

Steps:

• Preheat oven to 375º and line a large baking sheet with parchment paper.
• Make cheesecake filling: Combine cream cheese, powdered sugar, and salt in a small bowl. Mix well until mixture is smooth. Cover with plastic wrap and refrigerate until slightly firm, at least 30 minutes.
• Make cookie dough: Using an electric mixer, beat butter and sugars until light and fluffy, about 2 minutes. Slowly beat in vanilla extract and eggs.
• In a separate bowl, mix flour, baking soda, and salt. Stir into butter-sugar mixture. Fold in chocolate chips. Place dough in refrigerator to firm up, 30 to 35 minutes.
• Make cookies: Scoop about a tablespoon of cookie dough and flatten into a pancake-like circle. Spoon about 2 teaspoons cheesecake filling in the center. Form another tablespoon of cookie dough into a flat circle and place on top of filling. Pinch edges together to seal, then roll filled dough into a ball.
• Bake cookies for 12 to 15 minutes, or until lightly golden.

CHEESECAKE-STUFFED APPLES

Steps:

• Mix together the cream cheese, 2/3 cup sugar and vanilla with a rubber spatula in a medium bowl until completely smooth with. Add the eggs and stir until completely combined.
• Arrange a rack in the center of the oven and preheat to 300 degrees F. Cut a 1/4-inch off the top of each apple and use a melon baller or teaspoon to remove the stem and core and to hollow out about 2/3 of the apple leaving 1/2-inch of flesh around the edge (reserve the removed apples for applesauce or smoothies). Fill each apple with cheesecake batter just below the rim. Wipe away any drips or spills off the outside and top of the apple before baking. Arrange apples in a 9-by-13-inch baking pan and bake until the apples are soft but still hold their shape and have not split, 45 to 50 minutes. Let cool completely before serving.
• Meanwhile, pulse together the graham crackers, cinnamon and remaining 2 tablespoons sugar in a food processor until fine crumbs. Add butter and process until combined.
• Divide apples among small serving plates and top each with a generous drizzle of caramel and sprinkles or graham cracker mixture and chopped walnuts.

PUMPKIN PIE-STUFFED CHEESECAKE

Steps:

• Position a rack in the middle of the oven and preheat to 325 degrees F.
• For the crust: Microwave the butter in a covered, medium microwave-safe bowl until melted. Brush a 9-inch springform pan with some of the butter. Add the graham cracker crumbs, granulated sugar and salt to the remaining butter in the bowl and stir until the mixture is like wet sand. Press the crumb mixture into the bottom and 1-inch evenly up the side of the pan. Bake until lightly browned, about 15 minutes. Let cool completely. Wrap the bottom of the pan and up the side with foil, put the pan into a large roasting pan.
• For the filling: Beat the cream cheese and granulated sugar in a large bowl with an electric hand mixer on medium speed for 1 minute. Add the sour cream and beat until just combined. Add the heavy cream and beat until just combined. Mix in the eggs by hand, one at a time, until just combined. Mix in the vanilla by hand.
• Pour half of the batter over the prepared crust. Turn the pumpkin pie upside down and lightly press into the center of the batter. Top with the remaining batter, smoothing out the top. Pour enough water into the roasting pan so that it comes halfway up the side of the springform pan. Bake until the cheesecake is barely set in the middle, about 1 hour 30 minutes. Turn off the oven, keep the door shut and let the cheesecake rest 1 hour. It will continue to set in the oven.
• Remove the cheesecake from the water bath and remove the foil. Run a thin knife or spatula between the cake and the pan to prevent the top from cracking as it chills. Allow to cool at room temperature for 1 hour then refrigerate overnight.
• For the topping: Right before serving, whisk together the heavy cream and confectioners' sugar in a large bowl until medium-stiff peaks. Top the cheesecake with the whipped cream and a light dusting of cinnamon.

CREAMY BAKED CHEESECAKE

Steps:

• Preheat oven to 300 degrees F. Combine graham cracker crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan.
• In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and lemon juice; mix well. Pour into prepared pan.
• Bake 50 to 55 minutes or until center is set. Remove from oven; top with sour cream. Bake 5 minutes longer. Cool 1 hour. Chill at least 4 hours. Garnish with pie filling. Store leftovers covered in refrigerator.

STRAWBERRY CHEESECAKE-STUFFED POUND CAKE RECIPE BY TASTY

Steps:

• Cut the center out of the pound cake, leaving a half-inch border on the bottom and along each side.
• In a medium bowl, use a hand mixer to beat together the cream cheese, powdered sugar, and lemon zest until the mixture is smooth.
• Add the strawberries and beat until the mixture has turned a light pink color but there are still nice strawberry chunks.
• Pour the cream cheese mixture into the hollowed-out pound cake shell.
• Using the removed pieces of pound cake, crumble bits of cake on top of the cheesecake mixture to form a thick layer of crumbs. Refrigerate for at least 8 hours.
• Be careful when filling the pound cake and when transferring to the refrigerator. Cutting the border too thin may cause the sides to spread too far once the cheesecake mixture is added. You can simply place the pound cake on a plate or tray before filling to make the transfer to the refrigerator easier. Use something to prop up the sides in case they've bowed out too much, to prevent breaking. Once the filling has set in the fridge, it will hold its shape.
• Slice into 10 half-inch (1 cm) slices and serve.
• Enjoy!

TALL AND CREAMY CHEESECAKE

Steps:

• To make the crust: Butter a 9-inch springform pan - choose one that has sides that are 2 3/4 inches high (if the sides are lower, you will have cheesecake batter left over) - and wrap the bottom of the pan in a double layer of aluminum foil.
• Stir the crumbs, sugar and salt together in a medium bowl. Pour over the melted butter and stir until all of the dry ingredients are uniformly moist. (I do this with my fingers.) Turn the ingredients into the springform pan and use your fingers to pat an even layer of crumbs along the bottom of the pan and about halfway up the sides. Don't worry if the sides are not perfectly even or if the crumbs reach above or below the midway point on the sides. Put the pan in the freezer while you preheat the over. (The crust can be covered and frozen for up to 2 months.)
• Center a rack in the over, preheat the oven to 350 degrees and place the springform on a baking sheet. Bake for 10 minutes. Set the crust aside to cool on a rack while you make the cheesecake.
• Reduce the oven temperature to 325 degrees.
• To make the cheesecake: Put a kettle of water on to boil.
• Working with a stand mixer, preferably fitted with the paddle attachment, or with a hand mixer in a large bowl, beat the cream cheese at medium speed until it is soft and creamy, about 4 minutes. With the mixer running, add the sugar and salt and continue to beat for another 4 minutes or so, until the cream cheese is light. Beat in the vanilla. Add the eggs, one by one, beating for 1 full minute after each addition - you want a well-aerated batter. Reduce the mixer speed to low and stir in the sour cream and/or heavy cream.
• Put the foil-wrapped springform pan in a roasting pan that is large enough to hold the pan with some space around it.
• Give the batter a few stirs with a rubber spatula, just to make sure that nothing has been left unmixed at the bottom of the bowl, and scrape the batter into the springform pan. The batter will reach the rim of the pan. (If you have a pan with lower sides and have leftover batter, you can bake the batter in a buttered ramekin or small soufflé mold.) Put the roasting pan in the oven and pour enough boiling water into the roaster to come halfway up the sides of the springform pan.
• Bake the cheesecake for 1 hour 30 minutes, at which point the top will be browned (and perhaps cracked) and may have risen just a little above the rim of the pan. Turn off the oven's heat and prop the oven door open with a wooden spoon. Allow the cheesecake to luxuriate in its water bath for another hour.
• After 1 hour, carefully pull the setup out of the oven, lift the springform pan out of the roaster - be careful, there may be some hot water in the aluminum foil - and remove the foil. Let the cheesecake come to room temperature on a cooling rack.
• When the cake is cool, cover the top lightly and refrigerate for at least 4 hours, although overnight is better.
• At serving time, remove the sides of the springform pan - you can use a hairdryer to do this - and set the cake on a serving platter.

CHEESECAKE-STUFFED BLUEBERRY MUFFIN

Steps:

• Preheat the oven to 375 degrees F.
• For the cheesecake filling: Whisk together the cream cheese, sour cream and granulated sugar in a small bowl until well combined. Transfer to a medium plastic resealable bag and refrigerate until ready to use.
• For the batter: Line a 12-cup muffin tin with liners and coat with nonstick spray.
• Whisk together the flour, cornmeal, sugar, baking powder and salt in a medium bowl. Whisk together the milk, oil, vanilla and eggs in a large bowl. Fold the flour mixture into the egg mixture until well combined and smooth. Gently fold in the blueberries.
• Fill each muffin cup about three-quarters of the way with batter. Snip the tip off the plastic bag. Insert the tip into the center of each cup and pipe some of the cream cheese mixture into the batter. Sprinkle the top of each cup with 1 teaspoon coarse sugar. Bake until golden brown and a toothpick inserted in the side the muffins come out clean (not the cream cheese center), 14 to 16 minutes. Cool the muffins in the pan on a rack. Serve at room temperature.

STRAWBERRY CHEESECAKE STUFFED FRENCH TOAST WITH STRAWBERRY SYRUP

Steps:

• For the crust: Grind the cookies into a powder in a food processor, then add the granulated and brown sugars and butter. Mix until completely incorporated.
• For the cheesecake: Preheat the oven to 250 degrees F. Add the cream cheese to a mixing bowl and beat to soften. Add the granulated sugar and beat until incorporated. Add the sour cream, vanilla and salt and mix until incorporated. Add the eggs one by one until they are all incorporated. Spray 2 cheesecake pans with nonstick spray. Divide the crust as the base of the cheesecake in both pans. Then add the cheesecake mixture on top of both crusts. Place in a water bath so the water reaches the middle of the pan and bake for 2 hours.
• For the strawberry syrup: Add the strawberries and granulated sugar to a heatproof mixing bowl and cover. Add the mixing bowl to a water bath and bake for 45 minutes. Strain the strawberry liquid into a bowl. Reserve the strawberries for another use. Put the strawberry liquid bowl in an ice bath and add the guar gum. Mix it for 30 seconds.
• For the french toast: In a mixing bowl, mix the milk, granulated sugar, cinnamon, vanilla, salt and eggs.
• Make a small incision with a paring knife in the bottom part of the brioche bread slices. Insert 2 ounces of the cheesecake inside each bread slice and cover the cheesecake up with a piece of the bread. Reserve the graham crumbs for plating.
• Preheat a griddle to medium heat. Dip each slice into the egg mixture and put onto the griddle. Cook until toasted and golden brown on both sides.
• Cut the French toast in half and then place them on a plate with the fresh strawberries, strawberry syrup, graham crumbs and a dusting of confectioners' sugar.

CREAMY CHERRY CHEESECAKE

Steps:

• In a small bowl, combine crust ingredients. Press onto the bottom and a third of the way up the sides of a 9-in. springform pan; set aside. , For filling, in a small bowl, beat cream cheese until smooth. Add the eggs, sugar and vanilla; beat just until smooth. Pour into prepared crust. Bake at 375° for 20 minutes. Remove from oven; cool 15 minutes. Increase temperature to 450°., Meanwhile, combine sour cream topping ingredients. Spread over filling. Bake for 10 minutes. Cool at room temperature; cover and chill 12 hours. , For cherry topping, drain cherries, reserving juice. Set cherries aside. In a large saucepan, combine the sugar, cornstarch and cherry juice until smooth. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in lemon juice, food coloring and reserved cherries. Cool for 5 minutes. Spread over cheesecake; chill several hours. Just before serving, remove sides of pan.

CHEESECAKE-STUFFED STRAWBERRIES

Steps:

• Beat cream cheese, confectioners' sugar, and vanilla extract together in a bowl until smooth; spoon into a piping bag or a resealabe bag with a corner snipped.
• Fill cavities of cored strawberries with the cream cheese mixture. Dip filled side of strawberries in the crushed graham crackers to coat.