SPIDERWEB CHEESECAKE
The trick to this tempting treat is pulling a toothpick through rings of melted chocolate to create the web effect. "This no-bake cream cheese pie goes together quickly and tastes delicious," assures Jan White, Plainview, Nebraska. "It's fun to serve, too, because it never fails to draw comments."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, sprinkle gelatin over water; let stand for 1 minute. Heat gelatin; stir until dissolved. Remove from the heat; cool slightly. In a bowl, beat the cream cheese and sugar until smooth. Gradually beat in cream, vanilla and gelatin mixture until smooth. Pour into crust., In a microwave, melt chocolate chips and butter; stir until smooth. Transfer to a heavy-duty resealable bag; cut a small hole in a corner of bag. Pipe a circle of chocolate in center of cheesecake. Pipe evenly spaced thin concentric circles about 1/2 in. apart over filling. Beginning with the center circle, gently pull a toothpick through circles toward outer edge. Wipe toothpick clean. Repeat to complete web pattern. Cover and refrigerate for at least 2 hours before cutting.
Nutrition Facts :
NO-BAKE SPICED CHEESECAKE
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 12h40m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- For the crust: Place the cookies and brown sugar in the bowl of a food processor. Process until finely ground, about 1 minute. With the processor running, slowly pour in the butter. Process the mixture until it is the texture of coarse sand, 1 to 2 minutes. Transfer to an 8-inch springform pan. Using a measuring cup, press the crust into the bottom and about 2 1/2 inches up the sides of the springform pan. Press firmly to pack and make an evenly thick crust. Place in the freezer for 20 minutes.
- For the filling: In a large bowl, beat the cream cheese with an electric mixer until softened and smooth, about a minute. Scrape down the sides of the bowl and add the granulated sugar; beat to combine. Add the sour cream, confectioners' sugar, lemon juice, lemon zest and apple pie spice. Beat to combine until very smooth, scraping the sides and bottom of the bowl as needed.
- In a medium bowl, beat the heavy cream and vanilla extract with an electric mixer on medium-high speed until stiff peaks form, about 4 minutes. Add a third of the whipped cream to the cream cheese mixture and gently fold in with a rubber spatula until completely combined. (Scoop the mixture from the bottom of the bowl and fold over the top to combine the mixture, without letting all of the air out of the whipped cream). Add the remaining two-thirds of the whipped cream and continue to gently fold until completely combined.
- Remove the crust from the freezer and add the filling. Gently push into an even layer and smooth the top with the back of a spoon. Cover the pan with plastic wrap and refrigerate for at least 12 hours or up to overnight.
- Loosen the cheesecake from the springform pan by running a knife along the edge, then opening the clasp. Slice and drizzle with the caramel sauce to serve.
SPIDERWEB CHEESECAKE
This no-bake cheesecake goes together quickly and tastes delicious. The trick to this tempting treat is pulling a toothpick through rings of melted chocolate to create the web effect. It's fun to serve and never fails to draw comments. Plan ahead because it needs to chill for at least two hours. Time does not include chill time.
Provided by Crafty Lady 13
Categories Cheesecake
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a small saucepan, sprinkle gelatin over water, let stand for 1 minute.
- Heat gelatin, stir until dissolved.
- Remove from the heat, cool slightly.
- In a mixing bowl beat the cream cheese and sugar until smooth.
- Gradually beat in whipping cream, vanilla and gelatin mixture until smooth.
- Pour mixture into crust.
- In a microwave, melt chocolate chips and butter; stir until smooth.
- Transfer to a heavy-duty resealable plastic bag, cut a small hole in a corner of bag.
- Pipe a small 1/2 in circle of chocolate in center of cheesecake; fill in with chocolate.
- Pipe evenly spaced thin, concentric circles about 1/2 inch apart over filling.
- Beginning with the center circle, gently pull a toothpick through circles toward outer edge.
- Wipe toothpick clean.
- Repeat to complete web pattern.
- Cover and refrigerate for at least 2 hours before cutting.
Nutrition Facts : Calories 637.3, Fat 49.9, SaturatedFat 27.1, Cholesterol 120.8, Sodium 483.9, Carbohydrate 41.7, Fiber 0.9, Sugar 28, Protein 9.1
BEST NO-BAKE CHEESECAKE
Make and share this Best No-bake Cheesecake recipe from Food.com.
Provided by w.moya
Categories Cheesecake
Time 10m
Yield 9 serving(s)
Number Of Ingredients 7
Steps:
- Beat cream cheese and sugar together until smooth.
- Add sour cream and vanilla.
- CAREFULLY beat in cool whip (if you aren't careful, you may end up decorating your kitchen with the filling!).
- Pour into crust and invert top plastic cover of crust.
- Chill 3-4 hours OR freeze 15-30 minutes depending on your freezer.
- Top with pie cherries.
Nutrition Facts : Calories 413.3, Fat 27.2, SaturatedFat 15.8, Cholesterol 39, Sodium 248.8, Carbohydrate 39.5, Fiber 0.8, Sugar 30.2, Protein 4.4
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- Make the crust: Coat a 10-inch springform pan with cooking spray. Mix wafers, sugar, butter, and salt in a medium bowl. Pat mixture into pan, pressing firmly into bottom and all the way up sides. Cover, and refrigerate until ready to fill.
- Make the ganache: Place chocolate in a food processor. Bring cream to a simmer in a small saucepan, then pour over chocolate. When chocolate begins to melt, process until smooth. Reserve 4 tablespoons ganache for decorating, and spread the remainder evenly on bottom and all the way up sides of crust. Cover, and refrigerate until ready to fill.
- Make the filling: Beat cream cheese with a mixer on medium speed until fluffy, about 3 minutes. Reduce speed to low, and slowly add sugar and salt. Raise speed to medium-high, and beat until very fluffy, about 3 minutes. Beat in lemon juice and vanilla.
- Whisk cream until medium-stiff peaks form. Whisk 1/4 of the whipped cream into cream cheese mixture, then fold in remaining whipped cream. Pour filling into crust, and spread evenly. Gently tap bottom of pan on counter to release air bubbles.
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