UPSIDE-DOWN COOKIE CHEESECAKES
Make Upside-Down Cookie Cheesecakes that are perfectly sized for individual treats! Prep for our adorable mini chocolate cookie cheesecakes takes just 20 minutes. You'll find these are the perfect go-to when it comes to filling the dessert table.
Provided by My Food and Family
Categories Dairy
Time 4h
Yield 12 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Place 1 cookie in each of 12 paper-lined muffin cups. Coarsely chop remaining cookies; reserve for later use.
- Beat cream cheese and 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 just until blended. Stir in reserved chopped cookies. Spoon into prepared muffin cups.
- Bake 20 min. or until centers are almost set. Cool. Refrigerate 3 hours.
- Remove cheesecakes from muffin pan; discard paper liners. Serve cookie-sides up.
Nutrition Facts : Calories 280, Fat 19 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 80 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 0.5278 g, Sugar 0 g, Protein 4 g
PINEAPPLE UPSIDE-DOWN CHEESECAKE
Combine pineapple upside down cake and cheesecake for the ultimate dessert.This Pineapple Upside-Down Cheesecake is the ultimate sweet treat.
Provided by My Food and Family
Categories Dairy
Time 4h55m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Heat oven to 325ºF.
- Mix brown sugar and 2 Tbsp. butter in 9-inch round pan until blended; spread to evenly cover bottom of pan. Top with pineapple slices, cutting if necessary to make even layer. Place cherries in centers of pineapple slices.
- Combine graham crumbs, 3 Tbsp. granulated sugar and remaining butter; press gently into tops of pineapple slices.
- Beat cream cheese and remaining granulated sugar with Mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended; pour over pineapple.
- Bake 55 min. to 1 hour or until center is almost set. Run knife around side of pan to loosen cake; cool completely. Invert cheesecake onto plate; carefully remove pan. Refrigerate cheesecake 3 hours.
Nutrition Facts : Calories 300, Fat 21 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 110 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
UPSIDE DOWN CHERRY CRUMB CHEESECAKE
A shortbread like crust topped with cherries, and cheesecake with a crumb topping. This is my attempt to replicate a deliciously different cherry cheesecake that a restaurant in this area used to make years ago. I hope you enjoy it as much as we did. Note that I used light products for this recipe only because that is what I tend to buy these days.
Provided by _Pixie_
Categories Cheesecake
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350F and lightly spray a 10" springform pan with cooking spray.
- Crush the sliced almonds with your hands, until they are crumbs (they don't need to be extremely fine).
- Mix the almonds, flour, and 1/2 cup sugar then add the butter and egg yolks to form crumbs (note you do not want this to form a ball, it should be nice small crumbs).
- Press 1/2 to 2/3 of the crumbs into the base of a springform pan then spread evenly with the cherry pie filling.
- Beat the eggs, egg whites, 2/3 cup sugar, cream cheese and sour cream until smooth then pour evenly over the cherries.
- Make sure the remaining crumb mixture is very finely crumbled then sprinkle it lightly and evenly over the top of the cream cheese mixture.
- Bake for 50 minutes then remove from oven and cool completely before serving.
- Note: The cheesecake portion takes awhile to firm up and is better the second day.
Nutrition Facts : Calories 415.1, Fat 20.2, SaturatedFat 11.1, Cholesterol 113.3, Sodium 191.1, Carbohydrate 51.8, Fiber 1.4, Sugar 19.8, Protein 7.6
UPSIDE DOWN COOKIES
A festive layered cookie with cinnamon. Easy and delicious cookies!!
Provided by Pearl Lambert
Categories Desserts Cookies Cut-Out Cookie Recipes
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a muffin pan.
- In a medium bowl, stir together flour, sugar, baking powder, and cream of tartar. Cut in shortening until mixture resembles coarse crumbs. Sprinkle on the milk, and stir to mix. Place dough on a floured surface and knead for about ten strokes. Too much kneading will toughen up the dough. Divide the dough in half.
- In a small bowl, mix together the brown sugar and cinnamon. On a floured surface, roll out 1/2 of the dough at a time to a 12x10 inch rectangle. Brush with the melted butter, and sprinkle the cinnamon mixture evenly over the dough. Cut the rectangle into 5 strips 12 x 2 inches each. Stack the strips on top of one another, and cut the stack into 2 inch squares. Place the squares, layered side down, into the muffin cups. Bake in the preheated oven for 10 to 12 minutes.
- In a small bowl, stir together the confectioners' sugar and milk until smooth. When cookies come out of the oven, drizzle the icing on.
Nutrition Facts : Calories 531.1 calories, Carbohydrate 70.6 g, Cholesterol 23.3 mg, Fat 25.9 g, Fiber 1.7 g, Protein 5.7 g, SaturatedFat 9.7 g, Sodium 398.7 mg, Sugar 36.6 g
UPSIDE-DOWN HONEY CHEESECAKES
Provided by Mary Cech
Categories Food Processor Berry Citrus Dairy Egg Fruit Dessert Bake Freeze/Chill Cream Cheese Fall Spring Chill Shavuot Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 300°F. Butter twelve 3/4-cup ramekins or custard cups. Place 1 cup sugar, honey, and butter in heavy medium saucepan. Stir over medium heat until butter melts and mixture is blended. Increase heat to medium-high and bring to boil. Whisk until mixture darkens slightly and candy thermometer registers 300°F, about 5 minutes. Remove from heat; add 1/3 cup water (mixture will bubble vigorously); whisk to blend. Divide topping among ramekins (about 2 tablespoonfuls for each). Divide ramekins between 2 roasting pans and chill while preparing filling.
- Using on/off turns, blend cream cheese and brown sugar in processor, scraping bowl occasionally. Add sour cream, lemon juice, and vanilla; process until smooth. Add eggs 1 at a time, processing just to blend between additions. Divide filling among ramekins. Add enough hot water to pans to come halfway up sides of ramekins.
- Bake cheesecakes until set, about 35 minutes. Remove from roasting pans and chill until firm, about 1 hour. DO AHEAD Can be made 2 days ahead. Cover and keep chilled.
- Run thin knife around sides of ramekins. Invert onto plates, scooping any remaining topping from ramekins over cheesecakes. Garnish with berries.
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- Place 1 cookie in each of 12 paper-lined muffin cups. Coarsely chop remaining cookies; reserve for later use.
- Beat cream cheese and 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 just until blended.
UPSIDE-DOWN HONEY CHEESECAKES RECIPE | BON APPéTIT
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- Preheat oven to 300°F. Butter twelve 3/4-cup ramekins or custard cups. Place 1 cup sugar, honey, and butter in heavy medium saucepan. Stir over medium heat until butter melts and mixture is blended. Increase heat to medium-high and bring to boil. Whisk until mixture darkens slightly and candy thermometer registers 300°F, about 5 minutes. Remove from heat; add 1/3 cup water (mixture will bubble vigorously); whisk to blend. Divide topping among ramekins (about 2 tablespoonfuls for each). Divide ramekins between 2 roasting pans and chill while preparing filling.
- Using on/off turns, blend cream cheese and brown sugar in processor, scraping bowl occasionally. Add sour cream, lemon juice, and vanilla; process until smooth. Add eggs 1 at a time, processing just to blend between additions. Divide filling among ramekins. Add enough hot water to pans to come halfway up sides of ramekins.
- Bake cheesecakes until set, about 35 minutes. Remove from roasting pans and chill until firm, about 1 hour. DO AHEAD: Can be made 2 days ahead. Cover and keep chilled.
- Run thin knife around sides of ramekins. Invert onto plates, scooping any remaining topping from ramekins over cheesecakes. Garnish with berries.
PINEAPPLE UPSIDE-DOWN CHEESECAKE - RECIPES, PARTY FOOD ...
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- Make topping: Preheat oven to 180°C (160ºC fan) and grease a 20-cm (8") springform pan with cooking spray.
UPSIDE-DOWN STRAWBERRY CHEESECAKE - MRFOOD.COM
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- In a large bowl, beat cream cheese until creamy. Add pudding mix, milk, sugar, and lemon juice, and continue beating until smooth. Add whipped cream and fold until well blended.
- Place strawberry halves in a 9-inch pie plate. Spoon cream cheese mixture over them and top with crumbled graham cracker crumbs. Serve or cover and chill until ready to serve.
PINEAPPLE UPSIDE-DOWN CHEESECAKE - THEFFEED FOOD
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Estimated Reading Time 2 minsPublished 2019-06-10
- Make topping: Preheat oven to 350° and grease a 8" springform pan with cooking spray. In an 8" cake pan, melt butter in oven. Add brown sugar to the bottom of the regular cake pan.
- Make cake: In a large bowl, combine cake mix, oil, pineapple juice and eggs. Whisk until smooth, then pour about half the mixture over the pineapples in the regular cake pan.
- Meanwhile, make cheesecake layer: In a large bowl, beat cream cheese with a hand mixer until light and fluffy. Add sugar and beat until smooth. Add eggs one at a time, beating between each addition.
- Bake until cheesecake is slightly jiggly in the center, 1 hour to 1 hour 10 minutes. (Cheesecakes tend to crack if you don't use a water bath. If you don't want to use one, bake as directed.
- If not using a water bath: Remove pan from oven and run a knife around the inside of the pan to release the cheesecake. Let cool 1 hour on a wire rack, then refrigerate until totally chilled, at least 4 hours and up to overnight.
PINEAPPLE UPSIDE DOWN CHEESECAKE CAKE - THE MERCHANT BAKER
From themerchantbaker.com
5/5 (3)Estimated Reading Time 8 minsServings 12-16
- Preheat oven to 350 degrees F. Prepare a 9" springform pan by wrapping the bottom and sides with heavy aluminum foil. This is to insure that nothing in your pan leaks out and that water won't get into your pan when the cheesecake bakes.
- Combine graham cracker crumbs, sugar and melted butter. Pour into a 9" springform pan and using your hands or the bottom of a glass, press the crumbs on the bottom and up the sides about a half inch or so. (My husband/kids only pressed on the bottom, so that's what you see in the photos. Either way is fine.)
UPSIDE-DOWN CHERRY CHEESECAKES - RECIPES | PAMPERED CHEF ...
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- Brush sides of wells of Single Servings Pan with 1 tbsp (15 mL) of the butter.Process graham crackers in Manual Food Processor until finely chopped.
- Sprinkle about 2 tbsp (30 mL) of the crumb mixture into wells of pan; lightly press into bottom using Mini-Tart Shaper.
- Set pan aside.For filling, microwave cream cheese in Small Batter Bowl, uncovered, on HIGH 10-20 seconds or until slightly softened.
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