Death By Cream Cheese Recipes

DEATH BY CREAM CHEESE

Steps:

• Line 9X13 baking dish with one can of crescent rolls.
• Mix together Filling (Cream Cheese, 1 1/4 cup sugar and vanilla) and spoon and smooth over cresent roll layer.
• Top cream cheese mixture with last can of cresent rolls.
• (I will slightly unroll dough and lay over pan - do not stretch too much).
• Pour melter butter over top crescent layer and sprinkle cinnamon and 1/2 cup of sugar.
• Bake 30 minutes at 350.

DEATH BY CHOCOLATE: CHOCOLATE GANACHE

Steps:

• Prepare the ganache, heat 1 1/2 cups heavy cream and 3 tablespoons of butter in a 2 1/2 quart saucepan over medium high heat. Bring to a boil. Place 22 ounces of semisweet chocolate in a stainless-steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Keep at room temperature until needed.

DEATH BY CHOCOLATE MINI CHEESECAKE PIES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
• In small bowl, mix Crust ingredients. Divide mixture among cups. Using fingertips, firmly press in bottom of each cup, making sure crumbs are firmly packed.
• In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in granulated sugar until fluffy. Beat in vanilla and liqueur. Beat in eggs, 1 at a time, until well blended. Pour in the cooled (but still pourable) melted chocolate, and beat until there are no more streaks and batter looks chocolaty. Add Bisquick mix, and beat until incorporated. Pour in milk, and beat until smooth and creamy.
• Divide batter evenly among cups (cups will be almost full).
• Bake 30 to 35 minutes or until centers are firm. Cool 15 minutes (cheesecake centers will sink while cooling). Refrigerate in pan at least 45 minutes.
• In chilled small bowl, beat whipping cream on medium speed 30 seconds; gradually increase speed to high, and beat until stiff peaks form. During last minute, beat in powdered sugar. Remove 3/4 cup of the whipped cream, and place in bowl; set aside. Add all but 2 tablespoons (reserve for drizzling) of the melted chocolate to the remaining whipped cream, and beat until there are no more chocolate streaks.
• Remove cheesecakes from refrigerator and, using butter knife, gently pop them out of pan. Carefully remove wrappers, and top each chilled cheesecake with large dollop of chocolate cream and then a little dollop of whipped cream. Just before serving, garnish with chopped candy bars and a drizzle of melted chocolate. Serve chilled.

DEATH BY CHOCOLATE II

Steps:

• Bake cake according to package directions for one 9x13 inch cake. When cake is cool poke holes in the top and pour the coffee liqueur over it. Break up the cake into 1 inch cubes and set aside.
• Mix the pudding mixes with the milk until thick.
• In a large punch bowl layer 1/2 of the cake cubes, 1/2 of the pudding, 1/2 of the crushed candy bars, and 1/2 of the whipped topping. Repeat layers following the same order. Sprinkle top toasted almonds and any additional crushed butter toffee candy bars, if desired. Cover and refrigerate for several hours before serving.

DEATH BY GARLIC

Steps:

• Cook pasta according to directions
• In a pan, brown garlic in oil. Add salt, pepper and parsley and remove from heat.
• Toss penne pasta with garlic mixture and Romano cheese and serve!

DEATH BY CHEESE SANDWICH

Steps:

• Heat oil in a deep-fryer to 365 degrees F (180 degrees C).
• Spread one teaspoon of mayonnaise onto each slice of bread. Place 2 pieces of cheese onto one slice of bread, then top with the other side of bread. The mayonnaise should be on the inside. In a medium bowl, whisk together the eggs and milk. Place the bread crumbs into another dish. Dip each sandwich into the egg mixture, then coat with bread crumbs.
• One at a time, immerse the sandwiches in the preheated oil. Fry until the cheese is melted, and the crust is golden brown, 3 to 4 minutes. Repeat with the other sandwich. Place on paper towel to absorb excess oil before serving.

DEATH-BY-CHOCOLATE CHEESECAKE BITES

Steps:

• Preheat the oven to 325ºF and put a large pot of water on to boil. When it reaches a boiling point, pour it into a casserole dish or oven-safe pot, filling halfway; place on the bottom rack in the oven. (This acts as a makeshift water bath and turns the oven into a "steam room," ensuring that your cheesecakes won't crack.)
• To make the crusts, mix together the graham cracker crumbs, butter, cocoa powder, brown sugar and sea salt.
• Spoon the chocolate graham cracker mixture into 24 paper-lined mini muffin pan cups. Press crumbs onto bottoms of cups with your fingers or the back of a measuring spoon.
• Melt 4 oz. of the semi-sweet chocolate using the instructions on the package; set aside.
• To make the cheesecake filling, add the cream cheese to a bowl and beat with a standing or hand-held mixer for 30 seconds or until smooth. Add the granulated sugar and beat together for about 1 minute.
• Crack the egg into a separate bowl. Add the egg to the cream cheese mixture; beat until blended. Scrape side of bowl.
• Add the sour cream, heavy cream and melted chocolate and beat until everything is mixed together.
• Spoon equal amounts of chocolate cheesecake batter into mini muffin pan cups. For easier portioning, use a small cookie scoop to evenly distribute the cheesecake batter.
• Place the muffin tins on the middle rack of the oven. The casserole dish with the water should still be on the bottom rack of the oven.
• Bake for 20 to 25 minutes or until done. (The cheesecakes will be done when the sides look set, but the centers still jiggle slightly when nudged.)
• Turn the oven off and prop the door open a little bit. Allow the cheesecakes to cool for 30 minutes in the oven.
• After the 30 minutes have passed, allow the cheesecakes to cool completely outside of the oven before placing the muffin tins in the fridge to cool for at least 2 hours.
• When you're ready to serve, remove the mini cheesecakes from the muffin pan cups. (You may need to run a knife around the edges of the cups to loosen them.)
• Melt 4 oz. of the remaining semi-sweet chocolate; drizzle over the tops of the cheesecake bites.
• To top with chocolate shavings, scrape a vegetable or potato peeler along the edge of the remaining chocolate squares. Sprinkle the shavings over the tops of the cheesecake bites before serving.

CHOCOLATE CHEESECAKE - DEATH BY CHOCOLATE!

Steps:

• In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom and 1 ½ inches up the sides of a greased 9-inch spring form pan Bake at 350 for 10 minutes. Cool on a wire rack. Reduce heat to 325.
• In a saucepan over low heat, melt chocolate chips; stir until smooth. Remove from the heat; add cream and mix well; set aside. In a mixing bowl, beat cream cheese and sugar until smooth. Add cocoa and beat well. Add eggs; beat on low just until combined. Stir in vanilla and reserved chocolate mixture just until blended. Pour over crust. Then bake for 45-50 minutes or until center is almost set.
• For topping, melt chocolate chips in a saucepan over low heat, stirring until smooth. Remove from the heat. Stir in cream and vanilla; mix well. Spread over filling. Refrigerate overnight. Carefully run a knife around the edge of the pan to loosen. Remove the sides of the pan.