No Bake Kit Kat Cheesecake

No Bake Kit-Kat Cheesecake

A delightful cheesecake starring a classic candy treat that everyone will love. Not only that, it is simple to make, there is no baking and it can be frozen for up to a week before serving. 

Ingredients:
Butter for greasing
4 regular KitKat bars (73 g each), divided
7 graham cracker cookies or 1 cup (250 mL) crumbs
6 tbsp (90 mL) unsalted butter, melted

2 blocks (250 g each; 500 g total) cream cheese, softened
1 cup (250 mL) whipping cream, chilled
¼ cup (60 mL) sugar
2 tsp (10 mL) vanilla
1 tbsp (15 mL) orange zest
Chocolate Sauce (recipe follows)

Grease an 8-inch (20-cm) springform pan with butter and line the bottom with parchment paper.

Combine 2 KitKat bars, graham crackers and butter in a food processor and process until crumbly. Press into prepared pan.

Combine cream cheese, cream, sugar, vanilla and orange zest in a food processor and blend until thick and smooth, about 2 minutes.

Chop the remaining 2 bars and fold most of it into cream mixture leaving a few pieces for garnish. Spread over crust and freeze until firm, about 4 hours. This gives the cheesecake a better shape.

Run a thin knife around the edge and transfer cheesecake to a serving platter. Drizzle cheesecake with Chocolate Sauce. Garnish with reserved (plus additional, if desired) chopped KitKat. Allow to soften for 1 hour before serving. Refrigerate for up to 3 days.

Serves 8

CHOCOLATE SAUCE
A rich chocolate sauce that can be repurposed as a fondue dipping sauce if any is left.
Ingredients:
½ cup (125 mL) cocoa powder
½ cup (125 mL) sugar
1 cup (250 mL) water
½ cup (125 mL) whipping cream
1 tsp (5 mL) vanilla
¼ tsp (1 mL) salt

Sift cocoa and sugar into a medium pot. Slowly add water to cocoa mixture while whisking. Bring mixture to a boil. Add cream, bring mixture back to a boil then reduce to medium and simmer, whisking often, until reduced to 1 cup (250 mL), about 15 minutes. Remove from heat and whisk in vanilla and salt. Cool slightly before serving with cheesecake.

Makes 1 cup (250 mL) sauce

 

Sour Cream Cheesecake ~ Lazarus Dept. Store Recipe

Lazarus Sour Cream Cheesecake

This recipe was served in the restaurant of the famous Lazarus Department Stores.  Having lunch at the restaurant was a favorite part of a day of shopping while preparing for Christmas.

Yield 1 10" cake

Ingredients:

Crust:

1 3/4 cup graham cracker crumbs

1/3 cup melted butter

1/4 cup sugar

Filling:

3 8oz. pkgs. cream cheese, softened

1 1/2 cup granulated sugar

4 extra-large eggs

1 tablespoon vanilla

Topping:

1 1/2 cup sour cream

1/4 cup granulated sugar

1 teaspoon vanilla

Directions:

Prepare a well greased 10" springform pan.  Melt butter and add to graham cracker crumbs and sugar.  Stir to mix well.  Press into the bottom of pan.

Mix cream cheese and sugar for 3 to 5 minutes.  Add eggs and vanilla.  Mix the entire mixture for 30 minutes.

Pour the mixture into the grahan cfracker crust and bake at 300*F, for 50 to 60 minutes.  Remove from oven and cool for 20 minutes before finishing with the topping.

Spread the topping over the cake and return to a 300*F oven for an additional 10 minutes.   

Raspberry Swirl Eggless Cheesecake ~ Instant Pot

Instant Pot Raspberry 

Swirl Eggless Cheesecake

Instant Pot Raspberry Swirl Eggless Cheesecake is an easy, simple, divine and best cheesecake recipe. It makes a perfect Dessert for any Occasion! 

 Keyword Best eggless cheesecake, Instant pot, Pressurecooker

 Prep Time 20 minutes

 Cook Time 40 minutes

 Resting time 8 hours

 Total Time 1 hour

 Servings 8 people

 Calories 447

Ingredients:

For Crust
8 - Graham crackers around 1 and 1/2 cup crumbs
4 tbsp - Unsalted butter Salted Butter is fine too

Cheesecake Filling
16 oz - Cream cheese
1 cup - Granulated Sugar
1 cup - Heavy whipping cream
1 cup - Sour cream
1/4 cup - Corn starch
2 tsp - Vanilla Extract

For Raspberry Swirl
1/2 cup - Raspberry
1 tbsp - Sugar

Other ingredients
1 1/2 cup water
Mint leaves and few Raspberry for garnishing

Directions:
For Crust

Grease the 7-inch deep spring-form pan with butter.
Mix the graham crackers and butter in a food processor.

Press the mixture into the bottom of the pan and put in the freezer while we make the filling.

CheeseCake Filling

Place the room temperature cream cheese and sugar in a food processor and mix until smooth.

Add all the remaining ingredients and mix the mixture until well combined, smooth and creamy. (Do not over mix). Scrap down the sides of the bowl during mixing.

Pour the mixture into the pan and smooth the top.
Raspberry Swirl

Grind the sugar and Raspberry and make a puree. Sieve it to get rid of seeds.

Drop Raspberry sauce by the teaspoon on the top. With a wooden skewer or toothpick, swirl sauce into filling.

Place the Cheesecake Pan in Instant Pot

Create a foil sling by folding a long piece of foil in lengthwise. Refer a video above for a better idea. Place the cheesecake pan in the center of the sling with top and bottom covered with foil

Place trivet in the inner pot of Instant Pot. Pour 1 and 1/2 cup of water.

Place the freezer pan into Instant pot.

Cover the Instant pot with lid. Make sure the vent is sealed.

Set the Instant Pot Manual High for 40 minutes.
Once Done, Let the pressure release naturally.
Remove the cheesecake and allow it to sit on the counter to cool down freezer for about 1 and 1/2 hours.

Let it set in the fridge overnight.

Run a sharp knife around the edge of the cheesecake to release it.

Open the springform pan carefully.

Instant Pot Raspberry Swirl Eggless Cheesecake is ready.

Garnish it with Few raspberry, Minta and some Pot Raspberry Puree.

Serve and Enjoy!

Ham Loaf

Ham Loaf by Jess Ruth

Ingredients:

2 pounds ham, ground

1 pound fresh pork

1 pack (not box) graham crackers

2 eggs

2/3 cup milk

Roll the graham cracker in a plastic bag to make crumbs.  With a fork whip eggs till mixed.  Put all ingredients together and form a loaf.  Baste frequently with the following sauce.  Bake at 325 till done.

Basting Sauce:

1/3 cup brown sugar

1/3 cup water

1/3 cup vinegar

1 1/2 teaspoon dry mustard

Combine ingredients and stir till dissolved.

Caramel Heavenlies

Caramel Heavenlies
Ingredients:
12 graham cracker rectangles
2 cups tiny marshmallows
3/4 cup salted butter, cut up
(or use unsalted butter and 1/4 tsp. salt) 
3/4 cup brown sugar
1 tsp. ground cinnamon 
1 tsp. vanilla
1 cup sliced amonds
1 cup flaked coconut

Makes 30.

Directions:

Preheat oven to 350°. Line a 15x10x1-inch baking pan with foil, letting foil extend over sides by 1 in.; lightly spray with cooking spray. 

Arrange graham crackers in a single layer in the prepared pan; If your pan isn't quite those dimensions you may need to break graham crackers to fit. Sprinkle with marshmallows in an even layer.

In a small saucepan, combine butter, brown sugar and cinnamon; cook and stir over medium heat until butter is melted, about 2 to 3 minutes. Remove from heat; stir in vanilla.

Spoon butter mixture over marshmallows and graham crackers making sure to get some on all of the graham crackers. Sprinkle with almonds and coconut. 

Bake 10-14 minutes or until the marshmallows and coconut are golden brown. Be careful! You want them cooked enough that the bars caramelize and aren't sticky but not too much so that the top starts burning.

Let them cool. Using foil, lift cookies out of pan. Cut into small triangles; trimming the edges if necessary.

Pecan Pie Truffles

Pecan Pie Truffles

Ingredients:
2 ½ cups pecans, toasted and finely chopped
1 cup graham cracker crumbs(from about 8 whole 

   graham crackers)
1 cup dark brown sugar, packed
½ teaspoon salt
2 tablespoons maple syrup
¼ cup bourbon
1 teaspoon vanilla
7 ounces dark chocolate

***

Directions:
In a medium bowl, stir together pecans, graham cracker crumbs, brown sugar and salt until well combined. Add maple syrup, bourbon and vanilla, stirring thoroughly. Use your hands to make sure the mixture becomes fully incorporated. 

Form mixture into walnut-sized balls, then place on a cookie sheet and freeze for 2 hours.  if mixture is too sticky lightly wet hands, it will roll easier.

In the top of a double boiler or in a medium stainless steel bowl set over a pot of gently simmering water, melt chocolate (we recommend tempering the chocolate, but if you don't, they'll still be delicious, just a bit messy). 

Line a baking sheet with parchment paper. Dip the frozen balls into the melted chocolate, then place onto prepared baking sheet. Let sit for 15 minutes or until firm.

Frozen Margarita Cake

Frozen Margarita Cake

Ingredients:

Crust
2 cups crushed graham cracker crumbs
2 tbsp sugar
1/2 cup melted butter

Cake Filling

1 12 oz can of frozen concentrated margarita mixer
2 1/2 cups vanilla ice cream
2 1/2 cups lime sherbet
optional 2 tbsp tequila

Whipped Topping
1 cup heavy whipping cream
2 tbsp sugar

Directions:

About 20 minute before, set out ice cream, sherbet and margarita mix to soften.

Combine graham cracker crumbs and sugar, mix well.

Chocolate Caramel Bars

Chocolate Caramel Bars

Ingredients:

Crust Layer:

12 graham crackers

1/4 cup sugar

1 1/2 sticks unsalted butter

Caramel Layer:

1/2 cup heavy whipping cream

1/2 cup unsalted butter

1 tablespoon water

1 1/2 cups brown sugar

Chocolate Layer

2 cups chocolate chips

1/2 cup heavy whipping cream

1 3/4 teaspoon espresso powder

smoked salt* optional

Directions:

Crust Layer:

Place graham crackers and sugar in food processor.  Pulse to a fine bread crumb stage.  Add melted butter  and pulse until it comes to a "clumping stage".  Press evenly in a spring form pan.  Place in a 350 degree oven for 12 minutes.

Caramel Layer:

In a saucepan place heavy cream, butter, water, and brown sugar.  Place a thermometer in saucepan and cook to 250 degrees.  Pour over cooled crust.  When cooled place in freezer to finish coming to a solid state.

Chocolate Layer:

Place chocolate chips and heavy whipping cream with espresso powder in heat proof dish over hot water in a sauce pan.  Allow to melt while stirring but do not over mix.  When melted pour over caramel layer.  Sprinkle smoked salt if using.  Allow 3 hours to cool and set up before slicing.

Recipe of Giada De Laurentis 

Nabisco Graham Cracker Custard Pie

Nabisco Graham Cracker Custard Pie

If you remember the recipe printed on the side of the Nabisco Graham Cracker Box, you might remember the taste of that pie!  It is just delicious.  Obviously you had a mother that was a GREAT cook!

Ingredients:

Graham Cracker Crust

16 graham crackers, rolled fine

1 teaspoon flour

1 teaspoon cinnamon

1/3 cup granulated sugar

1/3 cup melted butter

Directions:

Mix ingredients as for pie crust. Line pie plate with 3/4 of the mixture. Reserve remainder to garnish meringue.

Custard Pie Filling

Ingredients:

1/2 cup granulated sugar

2 Tablespoons cornstarch

3 beaten egg yolks, reserve whites for meringue

2 cups milk

1 teaspoon vanilla

Directions:

Blend together sugar and cornstarch. Add beaten egg yolks to 2 cups milk and stir in dry ingredients. Cook in double-boiler stirring until mixture coats spoon. Add vanilla and pour into shell. Cool.

Meringue

Ingredients:

3 egg whites

1/4 teaspoon salt

6 Tablespoons sugar

1/4 teaspoon vanilla

1/4 teaspoon cream of tartar

Directions:

Beat the egg whites with the salt until stiff. Gradually add 6 tablespoons sugar one tablespoon at a time. Add vanilla and cream of tartar. Spread on top of cooled custard. Sprinkle reserved cracker crumbs over meringue. Bake at 325 just until meringue browns. Serve cold.