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cheesecake recipes

Spicy Pepperoni and Onion Cheesecake
Servings: 12 Prep Time: 30 minutes Cook Time: 45 minutes

Ingredients
1/2 HORMEL® Hot & Spicy Pepperoni (3.5-ounce) package chopped
1 chopped large onion
1 clove chopped garlic
1 (15-ounce) container ricotta cheese
1/2 cup half-n-half
2 tablespoons flour
1/2-teaspoon salt
2 eggs
1/2 cup thinly sliced green onion

Directions
Preheat oven to 350°F. In large nonstick skillet, over medium heat, sauté pepperoni, onion, and garlic until tender; drain and set aside. Meanwhile, with an electric mixer, combine ricotta cheese, half-n-half, flour, and salt. Add eggs, one at a time, combining well after each addition. Stir in pepperoni mixture and green onion. Lightly spray an 8- or 9-inch spring form pan with nonstick cooking spray. Pour batter into pan. Bake 40 minutes or until center is set. Remove to wire rack to cool. Serve at room temperature with assorted crackers.


cheesecake recipes

Spicy Cheesecake
Servings: 12

Ingredients
2 (8oz.) packages softened cream cheese
2 cups shredded Monterey Jack cheese (8oz.)
1 (8oz.) carton sour cream
3 eggs
1-cup salsa
1 (4oz.) can diced green chili peppers
1 (8oz.) carton sour cream
1 (6oz.) can of frozen avocado dip (thawed)
1 tomato (seeded and chopped)

Directions
Combine cream cheese and Monterey Jack cheese until light and fluffy. Beat in 1 carton of sour cream. Add eggs all at once and beat at low speed just until combined. If you beat the mixture after adding eggs just until combined, the cheesecake is less likely to crack. Stir in salsa and chili peppers. Pour into 9-inch spring form pan. Place on baking sheet and bake at 350* for 40-45 minutes or until center is almost set. Immediately spread remaining sour cream over top of hot cheesecake. Cool on wire rack. Cover and refrigerate for 3-24 hours. Remove sides of pan and put dollops of avocado dip around edge. Sprinkle with chopped tomato and serve with tortilla or corn chips.


cheesecake recipes

Hot Pepper Jelly Cheesecake
This is a no-cook, whip-together appetizer that started a pepper jelly stampede. Try varying the nuts and herbs — but not the jelly.
Yield: 6 to 8 servings.

Ingredients:
1/4-cup pine nuts
8 ounces cream cheese, at room temperature
1-cup hot pepper jelly, preferably red
2 cloves garlic, finely minced
1/4 cup chopped fresh cilantro
5 ounces sharp cheddar cheese, grated (about 11/4 cups)
Sliced bread, crackers, or Belgian endive cups as accompaniment

Instructions:
Preheat the oven to 325°F (160°C). Place the pine nuts on a baking sheet and toast in the oven until golden, about 8 minutes. Set aside. Place the cream cheese, 1/2 cup of the jelly, garlic, and cilantro and cheddar cheese in a food processor. Process until evenly blended. Line the bottom of a 7-inch spring form pan with parchment paper. Spray the sides of the pan with nonstick spray. Add the cheese mixture. Refrigerate for at least 2 hours. Spread the remaining jelly evenly across the top surface and sprinkle on the pine nuts. The recipe can be completed to this point up to 24 hours before serving. To serve, carefully remove the sides of the pan. Transfer the cheesecake to a serving plate. Serve chilled with sliced bread, crackers, or endive cups.


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