HippieDog's Favorite Recipes

Mini Cherry Cheesecakes

Thought it would be fun to whip up a batch of these easy Mini Cherry Cheesecakes.

So yummy and bite size too :)

Mini Cherry Cheesecakes

1 1/4 cups graham cracker crumbs
1/3 cup butter, melted
3 TB brown sugar
8 ounce cream cheese, softened
1 egg
1/4 cup sugar
1 tsp. pure vanilla extract
1 can cherry pie filling

Preheat oven 375 degrees.

In small bowl, combine graham cracker crumbs, brown sugar and melted butter.

Spoon mixture in cheesecake pan or mini muffin pan, dividing mixture. Press with the back of a spoon and up the sides of the pan.

In another bowl combine softened cream cheese, egg, sugar and vanilla. Mix until smooth and creamy.

Spoon mixture on top of crumbs.

Bake for 10-15 minutes or until cream cheese is set.

Let cool on wire rack for 15 minutes.

Remove from pan and top each mini cheesecake with a spoonful of cherry pie filling.

Keep refrigerated.

Sopapilla Mexican Cheesecake

 
 

3  8 ounce blocks cream cheese
1 1/2 cups sugar
1 1/2 tsp. Mexican vanilla or pure vanilla extract
2 packages crescent dough

1/2 cup melted butter
1/2 cup sugar
1 tsp. ground cinnamon

Mix together cream cheese 1 1/2 cups sugar and vanilla until well combined.

Unroll crescent dough and press one piece in bottom of sprayed 9x13 pan.

Top with cream cheese mixture. Add second layer of crescent dough, pinch seams together.

Top with melted butter. Mix together 1/2 cup sugar and 1 tsp. cinnamon, sprinkle on top.

Bake 350 for 40 to 45 minutes.

Serve warm with vanilla ice cream :)

recipe adapted from allrecipes.com.

Aunt Doris's Cherry Cheesecake

 

8 ounce block cream cheese
8 ounce Cool Whip
1/2 cup sugar
1 can cherry pie filling
ready made graham cracker crust

Combine cream cheese and sugar until smooth and creamy. Stir in 2 cups Cool Whip.

Spread in ready made graham cracker crust and top with cherry pie filling.

Refrigerate at least 3 hours before serving.

Add additional Cool Whip if desired and serve.

 

Thanks Aunt Doris!

 

Holiday Cheesecakes

1 1/2 cups graham cracker crumbs
1/3 cup butter, melted
3 TB sugar
3 8 ounce packages cream cheese
3/4 cup sugar
1 tsp. vanilla
3 eggs

Mix crumbs, butter and sugar until well combined. Press in 13 x 9 baking pan.

Mix cream cheese, 3/4 cup sugar and vanilla until well blended. Add eggs;mix until blended and pour over crust.

Bake 350 degrees for 30 minutes or until center is almost set. Cool. Refrigerate overnight. Cut into bars and decorate. Store leftovers in refrigerator.

I actually doubled this recipe and used my bar pan. I had a lot of the cream cheese mixture left over, so I just made a little round cheesecake too :)

Peaches 'N Cream Cheesecake

 

2 cups graham cracker crumbs
6 TB butter, melted
1 cup sugar, divided
4 pkg. (8 oz. each) cream cheese, softened
1 pkg. (3 oz.) Jello peach flavor gelatin
15 oz. sliced peaches or 2 chopped fresh peaches
8 oz. cool whip

Mix graham cracker crumbs, 1/4 cup sugar and butter. Press in 9 x 13 pan, refrigerate while preparing filling.

Beat cream cheese, remaining sugar in larger bowl until well blended. Add gelatin, mixing well. Fold in peaches and cool whip. Spread over crust; cover. Refrigerate 4 hours.

This recipe calls for Neufchatel cheese and lite cool whip. I just used the good ole originals..... " Suit yourself", that's what my Dad always says :)