Brown Sugar Cheesecake with Bourbon Butterscotch Sauce

Crust
1/3 cup pecans
16 thin chocolate wafer cookies
4 (5 x 2 1/2−inch) graham crackers
1/3 cup packed dark brown sugar
6 tablespoons (3/4 stick) unsalted butter, softened
1/4 teaspoon salt
Filling
24 ounces cream cheese, softened
4 large eggs
3 tablespoons Bourbon
1 teaspoon vanilla extract
1 cup packed dark brown sugar
Topping
1 (16 ounce) container sour cream
2 tablespoons packed dark brown sugar
1 teaspoon vanilla extract
Accompaniment
Bourbon Butterscotch Sauce
Make crust: Preheat oven to 350 degrees F.
In a baking pan toast pecans in one layer in middle of oven until golden, about 10 minutes, and cool.
In a food processor finely grind pecans, wafers, and graham crackers. Add brown sugar, butter, and
salt and pulse until combined well. Transfer mixture to a 9 1/2−inch springform pan and press evenly
onto bottom and 1 1/2 inches up side.
Make filling: In a bowl with an electric mixer beat cream cheese until fluffy and add eggs, one at a
time, beating at low speed until just combined. Beat in Bourbon, vanilla extract and brown sugar until
just combined. Pour filling into crust and put springform pan in a baking pan. Bake cheesecake in
middle of oven 35 minutes. Leaving oven on, transfer cake in springform pan to a rack and let stand 5
minutes. (Center of cake will set as it cools.)
Make topping: In a bowl stir together sour cream, brown sugar, and vanilla extract. Drop spoonsful of
topping around edge of cake and spread gently over center, smoothing evenly. Bake cake in baking pan
in middle of oven 10 minutes and cool completely in springform pan on rack.
Chill cake, covered, at least 8 hours and up to 4 days.
Run a thin knife around inside edge of pan and remove side of pan. Transfer cake to a serving plate
and let stand at room temperature 30 minutes.

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Brandied Pumpkin Cheesecake

Crust
1 1/2 cups graham cracker crumbs
1/2 cup butter or margarine, melted
1/4 cup granulated sugar
Combine crumbs, sugar and butter in a bowl and mix well. Press crumb mixture firmly into bottom of
10−inch springform pan and 2 inches up sides. Bake at 350 degrees F for 10 minutes.
Filling
19 ounces cream cheese (at room temperature)
1 cup granulated sugar
4 medium eggs
1 (14 ounce) can pumpkin (no spices added)
2 1/2 teaspoons ginger
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/3 cup brandy
Whipped cream
Preserved ginger
Beat together cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after
each addition until smooth and creamy. Add pumpkin, ginger, cinnamon, nutmeg, cloves and brandy
and mix until well blended. Pour cheese mixture into crust and bake at 325 degrees F for 50 or 60
minutes, or until well risen. Turn off heat and let cheesecake cool in oven. When cold, decorate top
with whipped cream and sliced ginger.

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Brandied Peach Cheesecake

8 ounces cream cheese, softened
1 3/4 cups milk, divided
1/4 cup cognac or other brandy
1 box instant vanilla pudding mix
1 (8−inch) graham cracker crust
10 ounces frozen peaches, thawed and drained
1/4 cup currant jelly
2 teaspoons cognac
Stir cream cheese until soft; blend in 1/2 cup of the milk. Add remaining milk, cognac and pudding
mix. Beat slowly just until well mixed. Pour into crust. Chill 1 hour.
Arrange peach slices attractively on cheese filling.
Heat jelly and additional cognac together. Pour over peach slices. Chill.
Serves 6.

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Boston Cream Cheesecake

Cake Bottom
1 (9 ounce) yellow cake mix (one layer size)
Preheat oven to 350 degrees F. Grease bottom of 9−inch spring−form pan.
Prepare cake mix as directed on package; pour batter evenly into spring−form pan. Bake for 20
minutes.
Filling
16 ounces cream cheese (at room temperature)
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 eggs
1/3 cup sour cream
Beat cream cheese, sugar and vanilla extract at medium speed with electric mixer until well blended.
Add eggs, one at a time, mixing at low speed after each addition, just until blended. Blend in sour
cream; pour over cake layer. Bake for 35 minutes or until center is almost set. Run knife or metal
spatula around rim of pan to loosen cake; cool before removing rim of pan.
Topping
2 squares unsweetened chocolate
3 tablespoons butter or margarine
2 tablespoons boiling water
1 cup confectioners’ sugar
1 teaspoon vanilla extract
Melt chocolate and butter over low heat, stirring until smooth. Remove from heat. Add water and
remaining ingredients; mix well. Spread over cooled cheesecake. Refrigerate 4 Hours or overnight.
Serves 12.

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Blueberries and Cream Cheesecake

2 1/2 cups fresh blueberries
1 tablespoon cornstarch
24 ounces cream cheese (at room temperature)
1 cup granulated sugar
5 eggs
2 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups sour cream
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
1/4 cup granulated sugar
1/4 cup water
1 cup fresh blueberries
Combine 2 1/2 cups blueberries and 1 tablespoon cornstarch in blender; blend until smooth. Cook
purée in saucepan over medium−high heat about 15 minutes or until slightly thickened, stirring
constantly. Set mixture aside to cool. Reserve 1/2 cup purée for glaze.
Beat cream cheese with an electric mixer until light and fluffy. Gradually add 1 cup sugar, mixing well.
Add eggs, one at a time, beating well after each addition. Stir in 2 tablespoons cornstarch and salt.
Pour batter into a greased 9−inch springform pan. Pour puree over cheesecake batter; gently swirl
with a knife. Bake at 325 degrees F for 45 minutes or until set. Remove from oven; cool on wire rack 20
minutes.
Combine sour cream, 2 tablespoons sugar, and vanilla extract; mix well. Spread over cheesecake. Bake
at 325 degrees F an additional 10 minutes. Cool on wire rack. Cover and chill 8 hours.
Combine reserved 1/2 cup purée, 1/4 cup sugar and water in a small saucepan; cook over medium heat,
stirring constantly until thickened. Gently fold in 1 cup blueberries; let cool.
Remove sides of springform pan. Spoon blueberry glaze on cheesecake.
Yields 1 (9−inch) cheesecake.

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Blue Hawaiian Cheesecake

24 ounces cream cheese
1 cup granulated sugar
3 eggs plus 1 egg yolk
1/2 cup cream of coconut (not coconut milk)
1/4 teaspoon salt
1 cup sour cream
2 tablespoons pineapple rum (like Curazan)
1/4 cup pineapple juice
3 tablespoons blue curacao (blue liqueur)
Crust
1 2/3 cups graham cracker crumbs
1/2 cup granulated sugar
1/4 teaspoon cardamom
1/4 cup (1/2 stick) butter, melted
Preheat oven to 350 degrees F.
Assemble crust: Mix crumbs, sugar, cardamom, melted butter right in a 9−inch springform pan and
spread out. Pat down to form crust and refrigerate for 2 or more hours.
Filling: Mix cream cheese and sugar until well mixed, 3 minutes on a medium mixer setting. Add egg
and yolk one at a time and mix well after each addition. Remember to scrape bowl. Add cream of
coconut, rum, blue liqueur, pineapple juice, sour cream and salt; mix well. Pour into pan. Wrap the
pan in aluminum foil all around and around the edges. Put in a roasting pan with hot water 1/2 inch up
the sides of the pan. Put in the middle rack of the oven for 1 hour. After one hour, crack open the oven
door for an hour. Remove cake from oven.
Chill. Garnish with pineapple chunks mixed with orange concentrate juice.

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Blue Cheesecake

1 (4 ounce) package Treasure Cave® Blue Cheese, crumbled
2 cups graham cracker crumbs
1/3 cup melted butter or margarine
2 teaspoons granulated sugar
1/4 teaspoon cinnamon
19 ounces cream cheese
4 eggs
1 cup granulated sugar
4 teaspoons vanilla extract
1 pint dairy sour cream
2 (10 ounce) packages frozen strawberries
Blend crumbs, butter, the 2 teaspoons sugar and cinnamon. Pat into bottom and sides of a 9−inch
springform pan. Bake 5 minutes in a 425 degree F oven. Remove; cool.
Beat blue and cream cheeses until smooth. Add eggs one at a time, beating well after each addition.
Gradually add the 1 cup sugar. Add 2 teaspoons vanilla extract and whip until smooth. Pour into pan.
Bake at 325 degrees F for 1 hour. Remove and increase oven temperature to 425 degrees F. Whip sour
cream with remaining vanilla extract. Spread over cake. Return to oven for 15 minutes. Chill.
Spoon strawberries over individual servings.

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