Let’s Eat: Satisfy your cravings with these cheesecake recipes
By Heidi Sutton
No dessert menu is complete without an array of treats, and these creamy, homemade Blueberry Key Lime Cheesecake Bars are the perfect way to put a sweet finishing touch on your celebrations. Or go for a crowd pleaser with this Cherry Cheesecake Lush Dessert and its smooth, velvety texture and plump, juicy cherries.
Blueberry Key Lime Cheesecake Bars
Recipe courtesy of Inside BruCrew Life blog
YIELD: Makes 24 servings
INGREDIENTS:
Nonstick cooking spray
30 vanilla cream-filled cookies
1/4 cup butter, melted
3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
3/4 cup sour cream
1/3 cup key lime juice
1 tablespoon key lime zest
1/4 cup flour
3 eggs
green gel food coloring (optional)
1 can (21 ounces) blueberry pie filling, divided
1 container (8 ounces) whipped topping, thawed
key lime slices (optional)
DIRECTIONS:
Place baking sheet on bottom rack of oven. Fill halfway with water. Heat oven to 325° F. Line 9-by-13-inch pan with foil and spray with nonstick spray.
Using food processor, pulse cookies until crumbly. Stir together crumbs and butter. Press evenly into bottom of prepared pan. Beat cream cheese until creamy. Add sugar and sour cream, and beat again until smooth. Add key lime juice, zest and flour, and beat until mixed thoroughly. Add eggs, one at a time, and beat gently after each. Add green food coloring to cheesecake mixture, if desired.
Spread cheesecake batter evenly over crust in pan. Add 1 cup of blueberry pie filling over top of cheesecake. Use butter knife to gently swirl pie filling into cheesecake. Do not let knife go through to crust.
Place pan on oven rack above tray of water. Bake 45-48 minutes. Remove immediately and place on wire rack for 1 hour then place in refrigerator until completely chilled. Cut into 24 squares and serve with whipped topping, remaining pie filling and key lime wedges.
Cherry Cheesecake Lush Dessert
Recipe courtesy of Lemon Tree Dwelling blog
YIELD: Makes 12 servings
INGREDIENTS:
1 cup vanilla wafer crumbs
1 cup finely chopped pecans
1 cup butter, melted
8 ounces cream cheese, softened
1 cup powdered sugar
16 ounces whipped topping, divided
2 small boxes cheesecake-flavored pudding
3 cups milk
1 can (21 ounces) cherry pie filling
1/2 cup. chopped pecans
DIRECTIONS:
Heat oven to 350° F.
In medium mixing bowl, combine vanilla wafer crumbs, finely chopped pecans and butter.
Press into 9-by-13-inch baking pan; bake 15 minutes. Remove from oven and cool.
In separate mixing bowl, combine cream cheese, powdered sugar and 1 1/2 cups whipped topping. Mix until smooth; spread evenly over cooled crust.
Combine cheesecake pudding mix, milk and 1 1/2 cups whipped topping, and mix until smooth. Spread evenly over cream cheese layer in pan.
Top with pie filling, remaining whipped topping and chopped pecans and serve.
