2-LAYER RUM PECAN PIE WITH CHEESECAKE
This is a pecan pie with a cheesecake layer.
Provided by starmaster25
Categories Desserts Pies Pecan Pie Recipes
Time 1h5m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Unroll 1 pie crust on a work surface; brush with water. Place second pie crust atop the first pie crust; press gently together. Place the double crust in a 9-inch pie pan.
- Beat cream cheese, 1/2 cup sugar, 1 egg, vanilla, and salt together in a bowl until smooth and creamy. Pour into pie crust; sprinkle cheesecake filling with pecans.
- Mix corn syrup, butter, 1/4 cup sugar, 3 eggs, and rum extract together in a bowl until smooth; pour over pecan layer.
- Bake in the preheated oven until a knife inserted in the center of the pie comes out clean, 45 to 50 minutes.
Nutrition Facts : Calories 681.8 calories, Carbohydrate 73.8 g, Cholesterol 131.4 mg, Fat 40.8 g, Fiber 3.1 g, Protein 9.4 g, SaturatedFat 13.4 g, Sodium 470.3 mg, Sugar 30.7 g
PHILADELPHIA 3-STEP DOUBLE-CHOCOLATE LAYER CHEESECAKE
Take 10 minutes of prep for two layers of a chocolate layer cheesecake goodness. Top PHILADELPHIA 3-STEP Double-Chocolate Layer Cheesecake with berries!
Provided by My Food and Family
Categories Recipes
Time 3h50m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; beat just until blended.
- Remove 1 cup batter; mix with melted chocolate. Pour into crust; top with remaining plain batter.
- Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours. Top with COOL WHIP and berries just before serving.
Nutrition Facts : Calories 440, Fat 31 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 110 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
DOUBLE-LAYER CHEESECAKE BARS
Can't choose between chocolate and vanilla cheesecake? Have both when you make this bar recipe with two distinct layers. -Andrea Price, Grafton, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Reserve 1 cup dry cake mix for filling. In a large bowl, combine oil, 1 egg and remaining cake mix; stir until blended. Stir in 1/2 cup chocolate chips. Press onto the bottom of a greased 13x9-in. baking pan. Bake until set, 10-12 minutes., Meanwhile, in a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, heavy cream, vanilla and reserved cake mix. Add remaining 2 eggs; beat on low speed just until blended. Remove 2 cups for chocolate topping; pour remaining batter over crust., For topping, melt remaining chocolate chips. Stir into reserved cream cheese mixture; spoon over filling. Bake until center is almost set, 30-35 minutes. Cool 1 hour on a wire rack. Refrigerate at least 4 hours before serving. Refrigerate leftovers.
Nutrition Facts : Calories 292 calories, Fat 19g fat (10g saturated fat), Cholesterol 61mg cholesterol, Sodium 248mg sodium, Carbohydrate 28g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.
DOUBLE LAYER NO BAKE STRAWBERRY CHEESECAKE
This recipe is super-simple and easy to make. If you want to impress friends and family and do not like to bake, this recipe is for you. With a few easy to find ingredients you can create a fancy dessert in no time! This recipe is also easy for kids to make as well. Be sure to keep an eye on your kids while still making the experience fun and exciting!
Provided by GorillaRiot
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h15m
Yield 12
Number Of Ingredients 6
Steps:
- Beat together the cream cheese, sugar, and vanilla extract in a large bowl with an electric mixer until smooth.
- Beat in the whipped topping until well mixed.
- Spread about half of the cream cheese mixture into the graham cracker crust.
- Spread the strawberry preserves in an even layer over the cream cheese mixture.
- Top the preserves with the remaining half of the cream cheese filling.
- Cover with plastic wrap and refrigerate until set, about 1 hour.
Nutrition Facts : Calories 339.7 calories, Carbohydrate 36.9 g, Cholesterol 20.5 mg, Fat 20.9 g, Fiber 0.3 g, Protein 2.7 g, SaturatedFat 13.3 g, Sodium 178.3 mg, Sugar 30.4 g
DOUBLE-LAYER CHEESECAKE
It just makes sense mathematically: A double-layer dessert is double-layer yum! So it is with this creamy and fruity flavor cheesecake.
Provided by My Food and Family
Categories Dairy
Time 6h25m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat oven to 325ºF.
- Combine graham crumbs, 2 Tbsp. sugar and butter; 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, mixing on low speed after each just until blended.
- Pour half the batter into medium bowl; stir in dry gelatin mix. Pour over crust. Add lemon zest and juice to remaining batter; mix well. Carefully spoon over cherry layer in pan.
- 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.
Nutrition Facts : Calories 350, Fat 25 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 135 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 6 g
2 LAYER CHEESE CAKE
This is my family favourite cheesecake. It is easy to make and its delicious. Preparation time: 30 minutes Cooking time: 35 minutes Serves - 1 cake (9 x 9in cake)
Provided by Purplerosechef
Categories Cheesecake
Time 1h5m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 14
Steps:
- For the Cake:.
- Beat eggs, sugar, all-purpose flour, corn flour (cornstarch), baking powder, cake stabiliser and fresh milk with mixer at the highest speed for 8 minutes or until the mixture becomes white and fluffy.
- Add in the melted butter and mixed slowly with wooden spoon until well incorporated. Stir in the cream cheese and mixed again slowly with wooden spoon.
- Prepared 2 baking pans 9 x 9 inch, greased with melted butter and lined with greaseproof paper. Pour the batter equal quantity to both pans. Bake in preheat oven 160 degrees Celcius, for 35 minutes. The cake is ready when tested with the toothpick comes out clean. Leave cakes in pans for 5 minutes before turning onto wire rack to cool.
- For the Filling:.
- Melt the butter, corn flour (cornstarch), sweetened condensen milk and fresh milk. Keep on stirring until the mixture becomes smooth and sticky. This process could take about 25 minutes.
- Spread the filling on top of the first cake and top with the second cake. Spread the filling again on the second cake and sprinkle with the grated cheddar cheese. Chill before serving.
Nutrition Facts : Calories 553.7, Fat 27.3, SaturatedFat 16, Cholesterol 223.8, Sodium 278.9, Carbohydrate 68.4, Fiber 0.8, Sugar 35.7, Protein 9.4
CHEESECAKE FOR TWO
Don't be haunted by too-tempting leftovers. Make just enough cheesecake for two. With a jumbo muffin tin and scaled-down ingredients, it's possible!
Provided by Food Network Kitchen
Categories dessert
Time 6h10m
Yield 2 small cheesecakes
Number Of Ingredients 14
Steps:
- For the crust: Position an oven rack in the center of the oven, and preheat to 325 degrees F. Line 2 cups of a jumbo muffin tin with liners, and coat with cooking spray.
- Pulse the graham crackers, butter and sugar in a food processor until fine and crumbly (the mixture should hold together when squeezed). Divide the mixture evenly between the 2 liners, and press it into the bottoms and about 1/4 inch up the sides with your fingers. Bake until the crusts are slightly golden, about 8 minutes. Let cool completely.
- For the filling: Wipe out the food processor. Process the cream cheese, sour cream, sugar, egg, flour, lemon zest, vanilla and salt until smooth. Divide the batter between the 2 liners. Fill all the empty muffin cups about halfway with water. Bake the cheesecakes until they are just set in the center and just barely jiggle, 25 to 30 minutes. Let cool to room temperature in the tin on a cooling rack.
- Pop the cheesecakes out of the tin with the help of a large spoon, and refrigerate loosely covered until chilled, 4 hours up to overnight. Before serving, stir the strawberries and jam together, and top the cheesecakes with the mixture, dividing evenly.
DOUBLE-LAYER PUMPKIN CHEESECAKE
I thought cheesecake and pumpkin pie would be amazing together. This creamy combo won a prize in our local pie contest, so I guess the judges agreed! -Noel Ferry, Perkasie, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 10 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 325°. Pulse first 4 ingredients in a food processor until ground. Add butter; pulse to blend. Press mixture onto bottom and up sides of an ungreased 9-in. deep-dish pie plate. Refrigerate while preparing filling., For cheesecake layer, beat all ingredients until smooth. For pumpkin layer, whisk together eggs, pumpkin, sugar, pie spice and salt; gradually whisk in cream. Spread cheesecake mixture onto crust; cover with pumpkin mixture., Bake on a lower oven rack until filling is set, 55-65 minutes. Cool at least 1 hour on a wire rack; serve or refrigerate within 2 hours. If desired, top with whipped cream and pecans.
Nutrition Facts : Calories 422 calories, Fat 28g fat (13g saturated fat), Cholesterol 115mg cholesterol, Sodium 313mg sodium, Carbohydrate 40g carbohydrate (25g sugars, Fiber 2g fiber), Protein 6g protein.
DOUBLE LAYER PUMPKIN CHEESECAKE
A great alternative to pumpkin pie, especially for those cheesecake fans out there. Serve topped with whipped cream.
Provided by Stephanie Phillips
Categories Fruits and Vegetables Vegetables Squash
Time 4h10m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
- Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
- Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.
Nutrition Facts : Calories 426.3 calories, Carbohydrate 35.5 g, Cholesterol 108.1 mg, Fat 29 g, Fiber 0.8 g, Protein 7.2 g, SaturatedFat 15 g, Sodium 354.4 mg, Sugar 24.9 g
DOUBLE LAYER CHEESECAKE - PLAIN AND SIMPLE!
This is my mom's double layer cheese cake recipe. It's a favorite for all occasions! Made in a 10 inch Pyrex clear glass baking dish.
Provided by Golden Sunflower
Categories Cheesecake
Time 45m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Grease 10 inch Pyrex dish with butter and dust with graham cracker crumbs.
- 1st layer - Beat cream cheese, eggs and sugar. Pour into the pyrex dish and bake for 15 minutes. After 15 minutes remove from oven - DO NOT TURN OFF OVEN.
- While cheese cake is baking mix sour cream, sugar and vanilla.
- 2nd layer - Spoon and spread sour cream mixture lightly over 1st layer of cheese cake.
- Place back in oven for 5 minutes.
- After 5 minutes, turn off oven and leave the cheese cake in the oven for 25 minutes. It will continue to cook during this time.
- Remove and cool completely. Place in refrigerator to chill.
- Cover with your favorite fruit topping and enjoy!
Nutrition Facts : Calories 367.6, Fat 31, SaturatedFat 19.1, Cholesterol 130.7, Sodium 242.7, Carbohydrate 16.3, Sugar 13.1, Protein 7.2
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