Food Porn Friday Part II – Thanksgiving Day Cheesecake

I mentioned in my last post that I have seen a big increase in searches for cheesecake. So…I will give the people what they want!

First of all, I must say there is absolutely nothing wrong with buying a cheesecake or few if it will make things easier for you and keep your stress levels low. But, sometimes you want to make your own. I did a post for National Cheesecake Day in July that included a lesson on how to make, bake and freeze (if there’s any left) a cheesecake using a New York Style Cheesecake recipe. OK, enough talking. Here’s some recipes.

Cheesecake is not only for desserts. Here’s a recipe using smoked salmon you can use as the main dish of your meal.

(Image via allrecipes.com)

Smoked Salmon Cheesecake

Ingredients

  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons fine dry bread crumbs
  • 3 tablespoons butter
  • 1 cup chopped onion
  • 1 cup chopped green bell pepper
  • 28 ounces cream cheese, softened
  • 4 egg
  • 1/3 cup heavy cream
  • 1/2 pound smoked salmon, chopped
  • 1/2 cup shredded Swiss cheese
  • 3 tablespoons grated Parmesan cheese
  • salt and pepper to taste

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Lightly butter an 8 inch springform pan. Mix 2 tablespoons Parmesan cheese with the breadcrumbs. Sprinkle this mixture into the pan; turn and tap pan to coat inside of pan. Wrap a large piece of foil underneath and up the sides of the pan. Be careful not to tear any holes in the foil.
  3. In a medium skillet or frying pan, melt butter over medium heat. Add onions and green peppers and saute until tender, about 5 minutes. Remove from heat and let cool slightly.
  4. In a large bowl, beat together cream cheese, eggs and cream until well blended. Fold in onions, peppers, salmon, Swiss cheese, 3 tablespoons Parmesan cheese, salt and pepper. Pour into prepared pan.
  5. Place the wrapped springform pan inside a large roasting pan. Place the pans in the oven and pour enough boiling water into the outside pan to come 2 inches up the side of the springform pan.
  6. Bake until firm to the touch, about 1 hour and 40 minutes. Carefully remove both pans from the oven and turn off the heat. Lift springform pan out of the water and return it to the oven. Let stand in the cooling oven for 1 hour. Transfer to a wire rack and let cool completely.

Ham is often served at holiday meals. Here’s another main-dish option using ham in a cheesecake.

(Image via yummly.com)

Country Ham Cheesecake

Ingredients

  • 6 tablespoons butter, melted
  • 3 cups oyster crackers
  • 1 cup grated parmesan cheese
  • 4 (8 ounce) packages cream cheese, room temp
  • 7 large eggs
  • 2 cups grated swiss cheese
  • 1 cup cubed ham, 1/2 in cubes
  • 1/3 cup chopped fresh chives
  • 1 teaspoon salt
  • 1/4 teaspoonwhite pepper

Directions

  1. Preheat oven to 300 degrees.
  2. Brush 9 inch diameter springform pan with 1 tbls melted butter.
  3. Finely grind crackers in processor.
  4. Mix cracker crumbs, parmesan and 5 tbls melted butter in a med bowl to blend. Reserve 1/2 cup of crumb mixture for topping; press remaining onto bottom and sides of prepared pan.
  5. Refrigerate while preparing filling.
  6. Using an electric mixer, beat cream cheese and eggs in a large bowl until smooth.
  7. Mix in remaining ingredients, pour filling onto crust.
  8. Sprinkle with remaining crumbs.
  9. Place cheesecake on a rimmed baking sheet. Bake until filling no longer moves in center when gently shaken, about 2 hours.
  10. Cool 30 minutes.
  11. Serve warm or at room temperature.

Cheesecake, of course, is known as a sinfully wonderful dessert. Here is a Thanksgiving-themed pumpkin cheesecake you can have if you don’t want pumpkin pie.

(Image via allrecipes.com)

Double Layer Pumpkin Cheesecake

Ingredients

  • 2 (8 ounce) packages cream cheese, softened
  • 1/2 cup white sugar
  • 1/2 teaspoon vanilla extract
  • 2 eggs
  • 1 (9 inch) prepared graham cracker crust
  • 1/2 cup pumpkin puree
  • 1/2 teaspoon ground cinnamon
  • 1 pinch ground cloves
  • 1 pinch ground nutmeg
  • 1/2 cup frozen whipped topping, thawed

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. 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.
  3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
  4. 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.

Not everyone is a fan of pumpkin-based desserts. Or the desire to make and bake a cheesecake. But many are fans of chocolate and easy, no-bake recipes. Hershey’s has this recipe for a no-bake chocolate cheesecake just for you.

(Image via hersheycanada.com)

No-Bake Chocolate Cheesecake

Ingredients

  • 1 1/2 cups CHIPITS® SPECIAL DARK® Chocolate Chips or CHIPITS® Semi-Sweet Chocolate Chips375 mL
  • 11 oz cream cheese, softened340 g
  • 1/2 cup granulated sugar125 mL
  • 1/4 cup butter or margarine, softened50 mL
  • 2 cups non-dairy whipped topping500 mL
  • prepared graham cracker crumb crust

Directions

  1. Place chocolate chips in a microwave-safe bowl. Microwave at MEDIUM (50%) for 1 minute; stir. If necessary, microwave for an additional 15 seconds at a time, stirring after each interval, just until chips are melted. Set aside to cool.
  2. Beat cream cheese with sugar and butter in a large bowl until creamy, using an electric mixer set to medium speed. Gradually add melted chips, beating on low speed, until well combined. Fold in whipped topping until well combined; spoon into prepared crust.
  3. Chill until firm. Garnish as desired. Makes 8 servings.
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4 comments

    1. No, I have no shame where cheesecake is concerned. I’m only giving the people what they want.

      Just like someone I know who recently had this as a post:

      http://judithwesterfield.wordpress.com/2011/10/05/single-serve-chocolate-chip-cookie-dough/

      I tried to comment but I kept going back to the picture to drool and be thankful I didn’t have all the ingredients so that I could make the world stop for a few moments and make a sample. (stop…breathe…I’ll get through it)

      You know how it is with food porn. You can’t stop at just one.

  1. Last year I had my first set of CSF patches the day before Thanksgiving. So I was flat on my back, and couldn’t go anywhere to visit for the holiday.
    The week before, I planned everything out so it could all be cooked in slow cookers.
    I made a couple of things ahead of time, but mostly I had things ready and Stuart just had to turn on the crocks at different times (and stir some here and there) Oh, did I mention I borrowed a number of slow cookers so we had about 6 I think.

    But to get to the point. I made cheese cake in the slow cooker. It was delicious. And it was gluten free! Stuart said it was the best cheese cake he’d ever eaten. (I’ll have to send you the recipe.) I used an arrowroot cookie for the crust instead of graham crackers..they taste a lot like animal crackers…hubby and friend who was here…just adored it.

    It was so nice to have a very stress free thanksgiving dinner. I planned things throughout the week, Stuart and I got the ingredients together, and we made a wonderful dinner without heating up the whole house, with very little effort.
    (we made a huge turkey breast in one of the cookers, some dressing, home made cranberry sauce, 2 different veggies (but I don’t remember which, I think green beans and roasted root veggies.) We cheated and bought the mashed potatoes…and I feel like I’m forgetting something…who knows, I’ll have to look it all up.

    I should make my honey a cheesecake!
    w

    1. 6 slow cookers? At least you weren’t rushed with anything that day. Ohhh. It’s only 8 am and I’m trying to make a joke. I must stop that now.

      But, planning like that makes the day so much easier and enjoyable for everyone. And I would love the cheesecake recipe. Something new to try now that the weather is getting cooler.

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