Preheat oven to 325°. Line bottom of a 9-in. springform pan with parchment paper; grease paper.
In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, flour and vanilla. Add eggs; beat on low speed just until blended. Pour into prepared pan. Place on a baking sheet.
Bake 40-50 minutes or until center is set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate until ready to assemble, covering when completely cooled.
For cake, increase oven setting to 350°. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper.
In a large bowl, beat sugar, oil, buttermilk, eggs, food coloring, vinegar and vanilla until well blended. In another bowl, whisk flour, cocoa, baking soda and salt; gradually beat into sugar mixture.
Transfer to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
For frosting, in a large bowl, beat cream cheese, butter and vanilla until smooth. Gradually beat in enough confectioners’ sugar to reach desired consistency. Place one cake layer on a serving plate. Spread with 1 cup frosting. Carefully place cheesecake over frosting.
Spread cheesecake with another 1 cup frosting. Top with remaining cake layer. Frost top and sides of cake with remaining frosting. Refrigerate overnight before serving.
Preheat oven to 350°. Line two greased 9-in. round baking pans with waxed paper; grease paper and set aside.
In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in melted chips and vanilla.
Combine flour, baking powder and soda; add to creamed mixture alternately with buttermilk, beating well after each addition. Transfer to prepared pans.
Bake 26-30 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely; gently peel off waxed paper.
In a small saucepan, bring raspberries and water to a boil. Reduce heat; simmer 5 minutes. Remove from heat. Press raspberries through a sieve; discard seeds. Cool.
In same pan, combine sugar and cornstarch; stir in raspberry puree until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. Spread between cake layers.
In a large bowl, beat cream cheese until fluffy. Beat in melted chips; fold in whipped topping. Spread over top and sides of cake. Pipe frosting over top edge of cake and garnish with berries if desired. Store in the refrigerator.
1 cup large dried coconut flakes or chips, unsweetened
2 teaspoon sprinkles in spring colors (optional)
1 cup candy-coated chocolate eggs, such as Cadbury Mini Eggs
Heat oven to 350° F. Butter and flour a 10-cup Bundt pan. In a medium bowl, whisk together the flour, salt, baking soda, and baking powder.
Using an electric mixer, beat the butter, granulated sugar, and lemon zest on medium-high until light and fluffy, 3 to 4 minutes. Beat in the lemon juice, then the eggs, one at a time, scraping down the sides of the bowl as necessary.
Reduce mixer speed to low. Add half the flour mixture, then the yogurt, and then the remaining flour mixture. Mix just until combined (do not overmix).
Transfer the batter to the prepared pan and bake until a toothpick inserted in the center comes out clean, about 45 minutes. Cool the cake in the pan for 30 minutes, then turn it out onto a wire rack to cool completely.
Prepare the frosting: Using an electric mixer, beat the softened cream cheese, Greek yogurt, confectioners’ sugar and lemon extract until smooth.
Frost the cooled cake, then press the finely shredded coconut into the sides and top of the frosting with your hands. Press the bigger coconut flakes on top. Garnish with sprinkles. Fill the hole in the middle with chocolate eggs before serving.
Butter the bottom of a large springform pan. To make the cake crust, mix cracker crumbs, butter, one and a half tablespoons of baking cocoa and one and a half tablespoons of sugar in a large bowl. Press the mixture onto the bottom of the pans and bake in the oven until browned to make crust. After pan cools, butter its sides.
Lower oven temperature to 350º.
To make cake filling, combine cream cheese, 1 and a half cups of sugar, the remaining cocoa, zests, and vanilla extract in a bowl, beating with a mixer until it becomes light and creamy. Thicken by mixing in flour, and then mixing in eggs and additional egg yolks. Finally, mix in sour cream until filling is smooth, then pour over the crust in the pan.
Bake in oven for 1 1/2 hours. Then let cake cool and refrigerate overnight.
Before serving, soften 1 C of chocolate chips in microwave, then ladle over cheesecake.
Chop 15 cookies coarsely. Finely crush remaining cookies; mix with butter. Press onto bottom of 13×9-inch pan. Refrigerate while preparing filling.
Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Gently stir in Cool Whip and chopped cookies; spread onto crust.
Refrigerate 4 hours or until firm.
How to easily remove cheesecake from a pan to serve: Line pan with foil, with ends of foil extending over sides before using to prepare cheesecake as directed. Use foil handles to lift chilled cheesecake from pan before cutting to serve.
Originally published as PHILADELPHIA-Oreo No-Bake Cheesecake Provided by Philadelphia® Cream Cheese
Yield: 3 loves (16 slices each), approximately 48 servings
2 packages (8 ounces each) cream cheese, softened
1/4 cup sugar
1 tablespoon milk
3 cups sugar
1 can (15 ounces) solid-pack pumpkin
1 cup canola oil
1 cup water
4 cups all-purpose flour
4 teaspoons pumpkin pie spice
2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 cup chopped walnuts
1 cup raisins
1/2 cup chopped dates
1 cup confectioners’ sugar
1/4 teaspoon vanilla extract
2 to 3 tablespoons 2% milk
Additional chopped walnuts
Preheat oven to 350°. Grease and flour three 8×4-in. loaf pans. In a small bowl, beat filling ingredients until smooth.
In a large bowl, beat sugar, pumpkin, eggs, oil and water until well blended. In another bowl, whisk flour, pie spice, soda, cinnamon, salt, baking powder, nutmeg and cloves; gradually beat into pumpkin mixture. Stir in walnuts, raisins and dates.
Pour half of the batter into prepared pans, dividing evenly. Spoon filling over batter. Cover filling completely with remaining batter.
Bake 65-70 minutes or until a toothpick inserted in bread portion comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely. Wrap in foil; refrigerate until serving.
Just before serving, if desired, in a small bowl, mix confectioners’ sugar, vanilla and enough milk to reach a drizzling consistency. Drizzle over bread; sprinkle with walnuts. Yield: 3 loaves (16 slices each).
1 slice equals 189 calories, 8 g fat (2 g saturated fat), 27 mg cholesterol, 132 mg sodium, 27 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Pumpkin Swirl Bread in Country Woman Christmas Annual 1997, p19
Directions: Beat butter and sugar until smooth. Add eggs, one at a time, beating well after each addition. Add pumpkin and vanilla and beat until blended.
In another bowl, mix flour, baking powder, salt and spices. Stir half the flour mixture into pumpkin mixture. Stir in milk just until blended. Add remaining flour mixture and stir just until blended. Spoon batter equally into 12 paper-lined cups. Bake at 350 degrees about 20 minutes or until tests done.
To make the frosting, combine all the ingredients and beat until smooth. Frost the cupcakes.
Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
In a small bowl, combine the cookie crumbs, butter and sugar. Press onto the bottom of prepared pan.
In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, buttermilk, cocoa and vanilla. Add eggs; beat on low speed just until combined. Stir in food coloring. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
Bake at 325° for 60-70 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Frost top of cheesecake. Refrigerate until serving.
Yield: 16 servings.
Originally published as Red Velvet Cheesecake in Country Woman December/January 2012, p42