Easy Rainbow Chip Cheesecake Recipes
CHOCOLATE CHIP CHEESECAKE
This is a family holiday favorite I created from a variation of the recipe on the cream cheese label. Super simple and super yummy!
Provided by DENISE SMITH
Categories Desserts Cakes Holiday Cake Recipes
Time 1h5m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C.) Mix cracker crumbs, melted butter and sugar. Press into the bottom and sides of a 9 inch pie plate. Refrigerate crust while making filling.
- In a large bowl, beat cream cheese and brown sugar until smooth. Beat in the eggs and egg yolk. Stir in vanilla. Fold in the chocolate chips. Pour filling into pie crust.
- Bake in the preheated oven for 50 minutes, or until filling is set.
Nutrition Facts : Calories 566.9 calories, Carbohydrate 46.1 g, Cholesterol 164.2 mg, Fat 41.1 g, Fiber 1.2 g, Protein 8.5 g, SaturatedFat 23.9 g, Sodium 416.7 mg, Sugar 33.5 g
RAINBOW CHEESECAKE
Our show-stopping rainbow cheesecake is sure to brighten up any party. This easy dessert has a delicious biscuit base and vibrant, colourful layers
Provided by Lulu Grimes
Categories Dessert
Time 1h30m
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/gas 4. Line the base of a 20cm springform tin by putting a square piece of parchment paper or foil on top of the tin base and then clipping the side on so the paper or foil is trapped and any excess sticks out of the bottom.
- For the crust, melt 85g butter in a medium pan. Stir in the darker biscuit crumbs so the mixture is evenly damp. Press the mixture into the bottom of the pan. Melt the remaining butter and stir in the digestive crumbs as before. Make a layer on top of the first, tamp everything down firmly and bake for 10 minutes. Cool while preparing the filling.
- Increase the oven temperature to fan 220C/200C fan/gas 7. Whisk the soft cheese with the caster sugar, plain flour and a pinch of salt, and vanilla extract. Whisk in the eggs and soured cream but don't over-beat. The batter should be smooth and and very thick. Divide the batter equally between 6 bowls and colour each one using purple, blue, green, yellow, orange and red.
- Brush the sides of the tin with melted butter and put on a baking sheet. Spoon in the filling, starting with red and then orange, yellow etc. The mixture should be thick enough to spoon and spread each layer carefully on top of the other. Bake for 10 minutes.
- Reduce oven temperature to 110C/90C fan/gas ¼ and bake for 35-40 minutes more. If you gently shake the tin, the filling should have a very slight wobble in the centre, if it looks liquid, cook for a little longer and check again. Turn off the oven and cool with the door very slightly ajar. Chill the cooled cheesecake until you want to serve it. Decorate just before serving.
- To serve whip the cream until it is thick enough to pipe. Spoon in the cream and pipe blobs or rosettes on top of the cheesecake. For rainbow rosettes, using a paint brush make some rainbow stripes of food colour down the inside of a piping bag fitted with a nozzle before spooning in the cream.
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RAINBOW CHIP COOKIE NO BAKE CHEESECAKE
From thisisnotdietfood.com
Estimated Reading Time 2 mins
- In a large mixing bowl, cream together cream cheese, granulated sugar, brown sugar and vanilla using an electric mixer. Mix until smooth.
- Place 1 cup of the mini Chips Ahoy cookies into a Ziploc bag and use a rolling pin to crush them.
- Use a rubber spatula to fold the crushed cookies and Cool Whip into the cream cheese mixture.
EASY CHEESECAKE RECIPE | KING ARTHUR BAKING
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4.7/5 (417)Total Time 1 hr 42 minsServings 8-10Calories 472 per serving
- Preheat the oven to 350°F., To make the crust: Stir together all of the crust ingredients, mixing until thoroughly combined., Press the crumbs into the bottom and up the sides of the pie pan, making a thicker layer on the bottom than on the sides., To make the filling: Mix together the room-temperature cream cheese and sugar until smooth.
NO BAKE RAINBOW CHEESECAKE RECIPE
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4.6/5 (18)Total Time 3 hrs 40 minsCategory DessertCalories 456 per serving
- Crush up a box of graham crackers into crumbs. You can use a food processor or just crush them in a sealed bag.
- Mix the crumbs with melted butter and press into the bottom and up the sides of a springform pan, then place in the freezer to firm up.
- Mix softened cream cheese, sweetened condensed milk, vanilla extract and lemon juice until completely smooth and creamy.
RAINBOW CHEESECAKE RECIPE - TABLESPOON.COM
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Servings 16Total Time 8 hrsCategory DessertCalories 450 per serving
- Preheat oven 350°F. Before you get started with the crust, wrap a 9-inch springform pan in a few layers of foil to make sure the pan stays watertight during baking. Be careful not to rip the foil, or water will get into the pan and ruin your cheesecake.
- Mix crushed grapham crackers, 2 tablespoons sugar, 1/2 teaspoon cinnamon and pinch of salt together in a bowl. Add butter and mix with clean fingers until pea-sized crumbs form. Press all of the graham cracker mixture into the prepared springform pan. Tip: To get a flat, even crust surface, press down firmly with the flat bottom of a measuring cup.
- Bake the crust for 10 minutes on a low oven rack. Remove from the oven, and allow it to cool completely before adding the filling. Turn oven temperature down to 325°F.
- To make filling, cut cream cheese into pieces and add to a mixing bowl. Whip until smooth, about 4 minutes. Then add 1 1/3 cups sugar, and continue to beat until smooth again, another 4-5 minutes. Next, add vanilla, salt, sour cream and heavy cream; beat until smooth. Add in 1 egg at a time, beating briefly between each egg.
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