Muscadine Swirl Cheesecake Recipes

OUR BEST CHEESECAKE

Steps:

• Heat oven to 350 degrees F.
• Mix graham crumbs, butter and 1/4 cup sugar; press onto bottom of 9-inch springform pan.
• Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
• Bake 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Top with pie filling before serving.

MUSCADINE SWIRL CHEESECAKE

Steps:

• Make the Puree Pop grapes out of hulls, place pulp and hulls in separate bowls, reserving as much juice as possible with the pulp. Bring skins to a boil in a large sauce-pan over medium-high heat. Cover, reduce heat to medium, and cook, stirring occasionally, 15 minutes or until tender. Bring pulp to a boil in a saucepan; reduce heat to medium, and cook 20 minutes or until seeds separate from pulp. Push mixture through a wire-mesh strainer into saucepan containing skins, discarding seeds. Add sugar and puree with immersion blender or food processor. (Puree can be frozen for several months)
• Heat oven to 350 degrees. Stir together graham cracker crumbs, nutmeg, cardamom, 3 tablespoons sugar, and the melted butter in a small bowl. Press mixture into the bottom of a 9-inch springform pan to make an even layer. Bake until crust is firm to the touch and has just darkened, about 10 minutes. Transfer pan to a wire rack, and let crust cool completely.
• 2. Reduce oven temperature to 325 degrees. Put cream cheese into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-low speed until creamy, about 2 minutes. Gradually add remaining 1¼ cups sugar and the salt. Add eggs, one at a time, mixing well after each addition. Mix in vanilla bean seeds and mascarpone until very creamy and no lumps remain, about 3 minutes. Add cinnamon and stir until well blended.
• 3. Pour 1/3 cheesecake mixture into springform pan. Spoon dollops of about 1/3 of the muscadine puree on top. Carefully swirl puree into cheesecake with a fork or knife, being careful not to disturb crust. Repeat process two more times, topping with final 1/3 of muscadine puree. Do not over-swirl puree into cheesecake.
• 4. Wrap the exterior of the springform pan in 2 layers of HEAVY DUTY EXTRA LARGE foil; set in a large roasting pan. Fill roasting pan with boiling water until water reaches halfway up the sides of the springform pan. Bake cheesecake until set, about 1 hour 15 minutes to 1 hour 30 minutes. Remove springform pan from water bath, and transfer to a wire rack to cool. Refrigerate until solid, at least 6 hours (up to overnight). Serve with fresh whipped cream and enjoy!

BROWN SUGAR & CHOCOLATE SWIRL CHEESECAKE

Steps:

• Preheat oven to 350°. Wrap a double thickness of heavy-duty foil (about 18 in. square) around a greased 9-in. springform pan. Combine cracker crumbs, 1/2 cup walnuts and sugar; stir in butter. Press onto bottom and 1 in. up sides of prepared pan and place on a baking sheet. Bake 10 minutes. Cool on a wire rack., In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool., Beat cream cheese until smooth. Add next 5 ingredients and 2 tablespoons maple syrup; beat until well blended. Add eggs; beat on low speed until combined. Pour into prepared crust, reserving 3 tablespoons of batter. Mix reserved cheesecake batter into cooled chocolate; drop spoonfuls over filling. Cut through batter and chocolate with a knife to swirl., Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. Bake until center is just set but still jiggles when shaken, 50-65 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. Serve with whipped cream. Sprinkle with remaining walnuts; drizzle with remaining syrup.