Recipe For Enjoying National Cheesecake Day!

National Cheesecake Day is July 30th, and as food holidays go this is one of the tastiest of treats. Delicious, creamy, smooth, divine; the adjectives that describe the taste of cheesecake are tempting and definitely hunger provoking. Whatever word you use to describe it, cheesecake is one dessert that brings that grand finish to any meal.

Are you ready for just a little history on the cheesecake? Many people mistake this dish as originating in Italy, but we can actually blame or I guess I should say give thanks to ancient Greece for starting this popular dessert. It was fist mentioned in history relating to the Olympian athletes being fed this awesome dessert centuries ago.

There certainly is no reason that cheesecake should not have its own holiday. Records of cheesecake date as far back as 770 BC, when the dessert or something like it at least was served to the Olympic athletes.

Today, it seems as if everyone has their own take on how cheesecake should be baked. There are many European, Latin American, Asian and of course American variations on how the dessert is baked and served.

Now for the fun part. How do you actually celebrate National Cheesecake Day? It is actually very simple to participate in the celebration of National Cheesecake Day. The only requirement is the hearty consumption of cheesecake. WOW!! You mean all I have to do is to eat cheesecake to celebrate? Oh, I think I can handle that one, how about you?

Also look for many popular cheesecake chains and restaurants to offer great deals on cheesecake every year on July 30th.

While making cheesecake can sometimes be a challenge, there is no reason that the holiday can't be celebrated at home. Here are some great recipes to hopefully help you to be able to celebrate this very tasty holiday.

I HOPE YOU ENJOY!! HAPPY NATIONAL CHEESECAKE DAY!!

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BLUEBERRY CHEESECAKE

INGREDIENTS:
For Crust:
2 1/3 cups graham cracker crumbs
1/2 cup (1 stick) unsalted butter, melted
1/4 cup sugar

For Filling
4- 8oz pkgs cream cheese, room temperature
1 1/2 cups sugar
1/4 cup all purpose flour
5 large eggs
1- 16oz container sour cream
1/4 cup milk
1 TBSP vanilla extract

For Topping
1/3 cup all fruit blueberry spread
2- 6oz baskets fresh blueberries -OR-
12oz pkg frozen blueberries, thawed, drained

PREPARATION:

For Crust:
Position rack in center of oven and preheat to 375° F.
Wrap outside of 10" diameter springform pan w/heavy duty foil.
Combine all ingredients in processor. Blend using o/off turns
just until crumbs are moist. Press crumb mixture firmly
onto bottom and 2" up sides of prepared pan.
Bake until crust begins to brown, about 8 min.
Transfer crust to rack and cool. Maintain oven temperature.

For Filling:
Using electric mixer, beat cream cheese and sugar
in large bowl until well blended. Beat in flour.
Add eggs 1 at a time, beating just until combined.
Beat in sour cream, milk and vanilla. Pour filling into crust.

Place spring form pan in large roasting pan.
Pour enough hot water into roasting pan
to come 1" up sides of pan. Bake cheesecake until
just set in center and top is slightly puffed
and golden brown, about 1 hour. Turn off oven;
keep door closed. Let cheesecake stand in oven 1 hour.
Remove cheesecake from roasting pan.
Refrigerate until cold, at least 6 hours.
Cover; refrigerate overnight

For Topping:
Stir blueberry spread in large skillet over low heat until melted.
Remove from heat. Add blueberries; toss to coat.
Spoon blueberry mixture over top of cake, spreading evenly.
Chill until cold, at least 1 hour and up to 4 hours

Run small sharp knife around sides of cake to loosen.
Release pan sides. Transfer cake to platter. Cut into wedges

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CHEESECAKE BROWNIES

INGREDIENTS:

1- 19.8oz pkg of brownie mix
1- 8oz pkg cream cheese
1 egg
1/3 cup white sugar

PREPARATION:

Prepare the brownie mix as directed by manufacturer.
Preheat oven to temperature indicated on box.
Grease a 9x13 inch pan

Spread the brownie batter evenly into the prepared pan.
Using an electric mixer, beat together the cream cheese,
egg and sugar until smooth. Dollop the cream cheese mixture
on top of the brownie batter.
Swirl together using a knife or skewer.

Bake according to manufacturer's instructions.
Brownies will be done when a
toothpick inserted comes out clean.
Cool in the pan, then cut into bars and serve.

KIWI CHEESECAKE

INGREDIENTS:

Filling:
2- 8oz pkgs cream cheese, softened
2 cups ricotta cheese, drained (see Tip)**
1 cup sour cream
1- 1/2 cups granulated sugar
5 eggs
3 medium kiwis, peeled and pureed
1/2 cup all purpose flour
2 TBSP fresh lime juice
1 TBSP vanilla

Decoration:
3 medium kiwis peeled and sliced thin
1/2 cup apricot preserves

PREPARATION:

Preheat oven to 350° F. Prepare 9" cheesecake or
springform pan with 3" sides, lined with parchment paper.

Filling:
In a large mixer bowl, beat cream cheese, ricotta,
sour cream and sugar on medium-high speed for 3 min.
Add eggs, one at a time, beating after each addition.
Stir in kiwi puree, flour, lime juice, and vanilla.
Pour into prepared pan. Bake in preheated oven
for 55-65 min or until the top is light brown and
the center has a slight jiggle to it. Cool on a rack for 2 hours.
Cover with plastic wrap and refrigerate for at least
6 hours before decorating.

Decoration
Place slices kiwis on top of cheesecake.
In a small saucepan, bring apricot preserves to medium heat.
Press through a sieve. Brush on top of kiwis.
This will keep the fruit looking fresh.

**Tips**
To drain ricotta, place a fine mesh strainer over a bowl,
place the cheese in the strainer and let stand for
at least 1 hour or overnight in the refrigerator.
When purchasing fresh kiwis, they should be firm
like a ripe tomato. Use fresh lime juice.
Bottled lime juice can have a metallic taste.

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EGGNOG CHEESECAKE

INGREDIENTS:

1 cup graham cracker crumbs
2 TBSP white sugar
3TBSP melted butter
3- 8oz pkgs cream cheese, softened
1 cup white sugar
3 TBSP all purpose flour
3/4 cup eggnog
2 eggs
2 TBSP rum (of your choice)
1 pinch ground nutmeg

PREPARATION:

Preheat oven to 325° F.
Ina a medium bowl combine graham cracker crumbs,
2 TBSP sugar and butter. Press into the bottom of a
9" springform pan.
Bake in preheated oven for 10 min.
Place on a wire rack to cool.
Preheat oven to 4255° F.
In a food processor combine cream cheese, 1 cup sugar, flour
and eggnog, process until smooth.
Blend in egg, rum and nutmeg. Pour mixture into cooled crust.
Bake in preheated oven for 10 min.
Reduce heat to 250° F and bake for 45 min or
until center of cake is barely firm to the touch.
Remove from the oven and immediately loosen cake from rim.
Let cake cool completely before removing the rim.

PEANUT BUTTER AND CHOCOLATE CHEESECAKE

INGREDIENTS:

1 1/2 cups graham cracker crumbs
1/2 cup finely chopped peanuts
3/4 teaspoon ground cinnamon
3/4 cup butter, melted
3- 8oz pkgs cream cheese
3/4 cup peanut butter
1 cup white sugar
2 TBSP all purpose flour
1 tsp vanilla extract
2 eggs
1 egg yolk
1/4 cup half and half cream**
2 cups semisweet chocolate chips.

PREPARATION:
Preheat oven to 375° F.
Line the outside of a 9" springform pan with aluminum foil.
For Crust:
In a medium bowl combine, graham cracker crumbs, peanuts
and cinnamon. Stir in butter.
Press the mixture onto the bottom and sides of the
ungreased 9"inch springform pan and set aside.

For Filling
In a large mixing bowl, beat cream cheese, peanut butter
sugar, flour and vanilla with an electric mixer until smooth.
Add eggs and egg yolk all at once, beating
on low speed until combined.
Stir in **half and half and chocolate chips.
Pour batter into the pan. Place the pan in a large baking pan,
pour boiling water into the baking pan until it comes
1/2 way up the sides of the pan.
Bake in the preheated oven for 40-50 min.
Let cake cool completely, and keep refrigerated for at
least 4 hours before serving.

**YOU CAN SUBSTITUTE HALF AND HALF FOR MILK**

STRAWBERRY CHEESECAKE MARTINI

INGREDIENTS:

1 fluid ounce cranberry juice
1 fluid ounce vanilla flavored vodka
1/2 fluid ounce grenadine syrup
1 strawberry

PREPARATION:
Pour the cranberry juice, vanilla vodka, and grenadine
into an ice filled cocktail shaker.
Cover and shake until the outside of the shaker has frosted.
Strain into a chilled martini glass, and garnish with a
strawberry on the rim of the glass.
Then ENJOY!

WHITE CHOCOLATE RASPBERRY CHEESECAKE

INGREDIENTS:

1 cup chocolate cookie crumbs
3 TBSP white sugar
1/4 cup butter, melted
1- 10oz pkg frozen raspberries
2 TBSP white sugar
2 tsp cornstarch
1/2 cup water
2 cups white chocolate chips
1/2 cup **half and half cream
3- 8oz pkgs cream cheese, softened
1/2 cup white sugar
3 eggs
1 tsp vanilla extract

PREPARATION:

In a medium bowl, mix together cookie crumbs,
3 TBSP sugar, and melted butter.
Press mixture into the bottom of a 9 inch springform pan.
In a saucepan, combine raspberries, 2 TBSP sugar,
cornstarch, and water. Bring to boil, and continue boiling
for 5 minutes, or until sauce is thick.
Strain sauce through a mesh strainer to remove seeds.
Preheat oven to 325° F. In a metal bowl over a pan of
simmering water, melt white chocolate chips
with **half-and-half, stirring occasionally until smooth
In a large bowl, mix together cream cheese and 1/2 cup sugar
until smooth. Beat in eggs one at a time.
Blend in vanilla and melted white chocolate.
Pour half of batter over crust.
Spoon 3 TBSP raspberry sauce over batter.
Pour remaining cheesecake batter into pan,
and again spoon 3 tablespoons raspberry sauce over the top.
Swirl batter with the tip of a knife to create a marbled effect
Bake for 55 to 60 minutes, or until filling is set.
Cool, cover with plastic wrap, and refrigerate for
8 hours before removing from pan.
Serve with remaining raspberry sauce

**YOU CAN SUBSTITUTE HALF AND HALF FOR MILK**

CARAMEL APPLE CHEESECAKE

INGREDIENTS:

1- 21oz can of apple pie filling
1- 9" graham cracker crust
2- 8oz pkgs cream cheese, softened
1/2 cup sugar
1/4 tsp vanilla extract
2 eggs
1/4 cup caramel topping
12 pecan halves
2 TBSP chopped pecans

PREPARATION:

Preheat the over to 350° F.
Set aside 3/4 cup of apple filling. Spoon the remaining filling
into the crust. Beat together the cream cheese,
sugar, and vanilla until smooth. Add the eggs and mix well.
Pour this over the apple pie filling.
Bake for 35 minutes, or until the center of the cake is set.
Cool to room temperature.
Mix the apple pie filling you set asied and caramel topping
in a small saucepan and heat for
about 1 minute, or until spreadable.
Spoon the apple-caramel mixture over the top
of the cheesecake and spread evenly.
Decorate the edge of the cake with pecan halves
and sprinkle with chopped pecans.
Refrigerate the cake until ready to serve.

Oh did I forget to mention that we don't just get to celebrate cheesecake once a year, but twice. That's right I said twice!

National Pumpkin Cheesecake Day celebrates a delicious Fall dessert. In October, pumpkins are literally glowing. So, why not put two of your favorites together..pumpkins and cheesecake!! They make a great dessert.

So come and join me in celebrating on October 21st for National Pumpkin Cheesecake Day!

It's easy to enjoy this special day. Here is a great recipe to help you do so...

MARBLED PUMPKIN CHEESECAKE

INGREDIENTS:

1 1/2 cups crushed gingersnap cookies
1/2 cup finely chopped pecans
1/3 cup butter, melted
2- 8oz pkgs cream cheese, softened
3/4 cup white sugar, divided
1 tsp vanilla extract
3 eggs
1 cup canned pumpkin
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg

PREPARATION:

Preheat oven to 350° F.
In a medium bowl, mix together the
crushed gingersnap cookies, pecans, and butter.
Press into the bottom, and about 1 inch up the sides
of a 9" springform pan.
Bake crust 10 min in the preheated oven. Set aside to cool
In a medium bowl, mix together the cream cheese,
1/2 cup sugar, and vanilla just until smooth.
Mix in eggs one at a time, blending well after each.
Set aside 1 cup of the mixture.
Blend 1/4 cup sugar, pumpkin, cinnamon,
and nutmeg into the remaining mixture
Spread the pumpkin flavored batter into the crust,
and drop the plain batter by spoonfuls onto the top.
Swirl with a knife to create a marbled effect
Bake 55 min in the preheated oven, or until filling is set.
Run a knife around the edge of the pan.
Allow to cool before removing pan rim.
Chill for at least 4 hours before serving