Nancys Cheese Cake Recipes

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DAVID'S FAVORITE CARROT CAKE WITH PINEAPPLE CREAM CHEESE FROSTING



David's Favorite Carrot Cake with Pineapple Cream Cheese Frosting image

Provided by Nancy Fuller

Categories     dessert

Time 2h

Yield 8 servings

Number Of Ingredients 18

2 tablespoons butter
1 1/2 cups granulated sugar
1 cup canola oil
1 cup light brown sugar
4 large eggs, lightly beaten
3 cups unbleached all-purpose flour
1 1/2 cups shredded carrots
1 1/2 cups shredded coconut
1 cup chopped walnuts, plus more for garnish
3 tablespoons ground cinnamon
1 tablespoon almond extract
1 tablespoon baking powder
1/2 teaspoon salt
One 15-ounce can pineapple rings, drained (reserve the liquid for the frosting) and chopped into 1/2-inch pieces
8 ounces cream cheese, at room temperature
3 cups confectioners' sugar
4 tablespoons unsalted butter, at room temperature
1/4 cup reserved pineapple juice from the canned pineapple

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Grease two 9-inch cake pans with the butter.
  • In a large bowl, add the granulated sugar, oil, brown sugar and eggs and mix together. Add the flour, carrots, coconut, walnuts, cinnamon, almond extract, baking powder, salt and pineapple and fold the ingredients together.
  • Pour the batter into the prepared pans and place the pans on a baking sheet. Bake until a toothpick inserted into the centers comes out clean, about 40 minutes. Place the cakes on a cooling rack until completely cooled, about an hour.
  • For the frosting: Meanwhile, in a stand mixer fitted with a paddle attachment, add the cream cheese, confectioners' sugar, butter and pineapple juice. Mix until smooth and incorporated.
  • To frost the cake: Carefully remove the cooled cakes from the pans. Using an offset spatula, place a dollop of the frosting on the cake stand and spread to create a sticky base. Place one layer on the frosting on the cake stand. Thickly frost the entire top of the cake and place the other layer atop the now frosted one. Beginning with the top of the new layer, frost generously. Place a large dollop of frosting on the side of the cake and spin the cake to evenly frost the sides. Garnish with the remaining walnuts.

CHEESECAKE BALLS



Cheesecake Balls image

Provided by Nancy Fuller

Categories     dessert

Time 1h30m

Yield 10 servings

Number Of Ingredients 7

1/2 leftover 9-inch cheesecake, chilled
8 ounces chocolate candy melts
1 1/2 teaspoons vegetable oil
1/4 cup finely chopped chocolate-covered peanut butter candy, such as Reese's Pieces
1/4 cup finely chopped candy-coated chocolate, such as M and Ms
1/4 cup finely chopped salted peanuts
1/4 cup crushed toffee brickle

Steps:

  • Use a small cookie scoop or a rounded tablespoon to make balls out of the leftover cheesecake. After you scoop out the balls, roll them in your hands to make the rounds neater. Place on a parchment-lined baking sheet and insert a lollipop stick in the top of each. Squeeze the cheesecake around the base of each lollipop stick to ensure it will stay put. Pop into the freezer for 1 full hour.
  • Set up a double boiler by bringing a medium saucepan of water to a simmer. Place a small bowl over the top, making sure the bottom doesn't touch the water. Add the candy melts to the bowl and stir until smooth and melted. Stir in the vegetable oil until smooth.
  • Quickly dip the cheesecake balls into the melted chocolate and twirl to coat. You may need a knife to help cover the balls. Sprinkle the cheesecake balls before the chocolate dries with your choice of chopped candy, peanuts or toffee brickle and place back on the baking sheet. Refrigerate to set up, about 5 minutes.

AMARETTO CHEESECAKE



Amaretto Cheesecake image

I made this for a Christmas party and everyone gave it rave reviews. I made it the day before the party to make sure it was chilled well. The recipe originally came from a message board on AOL posted by Steph. It's a winner!

Provided by Lvs2Cook

Categories     Cheesecake

Time 1h30m

Yield 1 cheesecake

Number Of Ingredients 15

1 cup vanilla wafer crumbs
1/2 cup toasted almond, ground
2 tablespoons sugar
1/4 cup melted butter
2 lbs cream cheese
1 cup sugar
3 tablespoons flour
4 eggs
1 cup sour cream
1/4 cup amaretto liqueur
1 teaspoon almond extract
1/2 cup sour cream
2 tablespoons sugar
1 teaspoon amaretto liqueur
1/3 cup toasted sliced almonds

Steps:

  • Combine the crust ingredients. Press onto bottom of a greased 9-inch springform pan. Set aside.
  • In a large bowl, beat cream cheese, sugar, and flour; mixing well until blended. Add eggs, one at a time, beating until well blended. Blend in sour cream, liquer, and extract; pour over crust. Bake at 450º for 10 minutes. Reduce heat to 250º. Continue baking for 55 minutes.
  • Combine topping ingredients except almonds and spread over cheesecake. Evenly sprinkle on almonds. Continue baking 5 more minutes.
  • Cool on wire rack.
  • Chill in refrigerator several hours before serving.

Nutrition Facts : Calories 7430.8, Fat 559.5, SaturatedFat 295.5, Cholesterol 2117.7, Sodium 4171.1, Carbohydrate 492.6, Fiber 18.7, Sugar 260.3, Protein 142.6

HONEY PEAR CHEESECAKE



Honey Pear Cheesecake image

We grow pear trees, so I'm always dabbling in pear desserts. In this cheesecake, I sometimes add ¼ cup crystalized ginger for zing. -Nancy Zimmerman, Cape May Court House, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 1h55m

Yield 12 servings.

Number Of Ingredients 13

1-1/2 cups crushed gingersnap cookies (about 30)
1/4 cup sugar
4 to 6 tablespoons butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup honey, divided
1 tablespoon lemon juice
2 teaspoons minced fresh gingerroot
4 large eggs, room temperature, lightly beaten
3 peeled and chopped medium pears (about 1-1/2 cups), divided
1/3 cup golden raisins
1 tablespoon butter
1 cup chopped pecans, toasted

Steps:

  • Preheat oven to 325°. Securely wrap a double thickness of heavy-duty foil (about 18 in. square) around and under a greased 9-in. springform pan. In a bowl, combine crushed gingersnaps and sugar; stir in 4 tablespoons butter, adding more as necessary. Press onto bottom and 1-1/2 in. up sides of prepared pan., Beat cream cheese until fluffy, gradually adding 2/3 cup honey, lemon juice and minced ginger root. Add eggs; beat on low speed just until blended. Fold in 1 cup chopped pears and raisins. Pour into crust. Place springform pan in a larger baking pan; add 1 in. hot water to larger pan. Bake until center is just set and top appears dull, 1-1/2 to 1-3/4 hours. Remove from oven; remove springform 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., In a large skillet, melt butter over medium heat. Add remaining honey and pears; cook and stir until pears are tender. Stir in pecans. Top cake with pear-pecan mixture.

Nutrition Facts : Calories 552 calories, Fat 36g fat (17g saturated fat), Cholesterol 142mg cholesterol, Sodium 374mg sodium, Carbohydrate 54g carbohydrate (40g sugars, Fiber 3g fiber), Protein 8g protein.

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