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Multilayer Cheesecakes

Guest Linda S

By Guest Linda S
in Quilter's Favorite Recipes

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Guest Linda S

Guest Linda S

Posted
Posted

This is a bit long, but these are really good!

Raspberry and Almond Praline Cheesecake

Any cheesecake is party fare, but raspberries and praline make this cheesecake an especially elegant choice. The butter crust holds a layer of raspberry cheesecake topped with a layer of vanilla cheesecake flavored with almond praline. Almond praline is made from a mixture of almonds cooked with caramelized sugar. It can be prepared ahead, sealed tightly and frozen, to be used as needed.

Toasted ground almonds can be substituted, but they will have less crunch than the almond praline.

Use fresh or frozen unsweetened and thawed raspberries for the puree. Serve this exceptionally soft and creamy cheesecake cold.

Almond Praline:

Butter for pan

3/4 cup sugar

1 cup blanched slivered almonds

Crust:

1 1/4 cups flour

2 tablespoons sugar

1/4 cup almond praline powder or ground toasted blanched almonds

1/2 cup (1 stick) cold unsalted butter, cut into small pieces, plus extra for pan

Filling:

2 pounds cream cheese, softened 3 to 4 hours at room temperature

1 1/3 cups sugar

2 tablespoons flour

4 large eggs, room temperature

2 teaspoons vanilla

1 1/4 cups almond praline powder or ground toasted almonds

3/4 teaspoon almond extract

1/2 cup unsweetened raspberry puree, strained from about 2 cups raspberries

1 cup fresh raspberries, for serving with cheesecake, optional

To prepare Almond Praline, lightly oil metal baking sheet. Cook sugar over low heat in large, heavy skillet or medium saucepan, preferably with nonstick finish, stirring occasionally with wooden spoon.

When sugar begins to melt, increase heat to medium and cook sugar to light golden color, about 6 minutes.

Add nuts, stirring to coat completely with syrup, about 1 minute. Mixture will turn slightly darker golden color.

Immediately pour praline onto prepared baking sheet, spreading with wooden spoon. Be careful. Mixture is very hot. Cool until hard and cool to touch.

Break praline into 1 to 2 inch pieces and crush with clean hammer, rolling pin or meat pounder into small pieces, about 1/2 inch. Process praline in food processor until it forms a powder.

Praline powder is ready to use same day or can be frozen up to 3 months.

Makes about 2 cups.

To prepare crust, butter 9 inch springform pan with sides at least 2 3/4 inches high. Wrap outside of pan with large piece of heavy foil.

On low speed, mix flour, sugar, praline powder and butter pieces in large bowl just until pea sized crumbs form. Mixture should not form ball. Press mixture onto bottom and 1/2 inch up side of prepared pan.

Bake at 325 degrees until crust is golden, about 25 minutes.

To prepare filling, mix cream cheese in large bowl on low speed until smooth.

Add sugar and mix until smooth. Mix in flour. Add eggs, 2 at time, mixing until batter is smooth.

Mix in vanilla. Transfer 2 1/2 cups batter to medium bowl. Stir 3/4 cup praline powder and almond extract into mixture and set aside. Mix raspberry puree into batter in large bowl, stirring just until mixture is evenly pink. Pour raspberry batter into prepared pan.

Place cheesecake in large baking pan with at least 2 inch high sides. Place in oven. Pour hot water into large pan to reach 1 inch up sides of springform pan. Bake 40 minutes.

Carefully slide oven rack out several inches. Pour reserved almond batter all around inside edge of pan. Batter will flow evenly to cover top of cake. Bake 20 minutes. Give cheesecake gentle shake and top should look firm. Cool cheesecake in water bath 1 hour, covered loosely with paper towel.

Carefully remove cheesecake from water bath. Remove paper towel and cool 1 hour more.

Cheesecake should feel cool to touch. Cover with plastic wrap and refrigerate at least 6 hours or overnight.

Sprinkle remaining 1/2 cup praline powder over top of cheesecake. Serve cold with fresh raspberries. Cheesecake can be covered and refrigerated up to 1 week.

Makes 16 servings.

Spirited Pumpkin Spice and Rum Cheesecake

Perfect for fall celebrations, the gingersnap crumb crust holds a layer of pumpkin cheesecake that has a rum cheesecake topping.

Crust:

Butter for pan

2 cups gingersnap cookie crumbs (about 9 ounces)

1 teaspoon ground cinnamon

1/4 cup (1/2 stick) unsalted butter, melted

Filling:

4 (8 ounce) packages cream cheese, softened 3 to 4 hours at room temperature

1 1/2 cups sugar

2 tablespoons flour

4 large eggs, room temperature

2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1 teaspoon vanilla

3 tablespoons dark rum

3/4 cup canned solid pack pumpkin

To prepare crust, butter 9 inch springform pan with sides at least 2 3/4 inches high. Wrap outside of pan with large piece of heavy foil.

Mix cookie crumbs, cinnamon and melted butter, combining well. Press mixture evenly over bottom and 1 inch up side of pan. Bake at 325 degrees 6 minutes.

To prepare filling, mix cream cheese in large bowl on low speed until smooth.

Add sugar and mix until smooth. Mix in flour. Add eggs, 2 at time, mixing until smooth. Mix in 1 teaspoon cinnamon, ginger, cloves and vanilla.

Spoon 2 1/2 cups batter in medium bowl. Stir in rum and set aside.

Mix pumpkin into batter in large bowl, stirring just until pumpkin is incorporated and no white batter shows. Pour pumpkin batter into prepared pan.

Place cheesecake in large baking pan with at least 2 inch high sides and place in oven.

Pour hot water into large pan to reach 1 inch up sides of springform pan. Bake 35 minutes.

Carefully slide oven rack out several inches. Pour reserved rum batter all around inside edge of pan. Batter will flow evenly to cover top of cake. Sprinkle remaining 1 teaspoon cinnamon evenly over top. Bake 25 minutes.

Give cheesecake gentle shake and top should look firm. Cool cheesecake in water bath 1 hour, covered loosely with paper towel.

Carefully remove cheesecake from water bath. Remove paper towel and cool 1 hour more.

Cheesecake should feel cool to touch. Cover with plastic wrap and refrigerate at least 6 hours or overnight. Leftover cheesecake can be refrigerated up to 1 week.

Makes 16 servings.

Triple decker Chocolate, Coffee and Toffee Cheesecake

The three layers of this unrestrained cheesecake meld into one extravagant mocha toffee blend.

1 chocolate crumb crust (recipe follows)

Filling:

2 pounds cream cheese, softened 3 to 4 hours at room temperature

1 1/3 cups sugar

2 tablespoons flour

4 large eggs, room temperature

2 teaspoons vanilla

2 tablespoons whipping cream

2 teaspoons instant coffee dissolved in 1 tablespoon whipping cream

2/3 cup (2, 1.4 ounce bars) crushed toffee, such as Skor or Heath Bars

6 ounces semisweet chocolate, melted

Prepare chocolate crumb crust and set aside.

To prepare filling, mix cream cheese in large bowl on low speed until smooth. Add sugar and mix until smooth.

Mix in flour. Add eggs, 2 at time, mixing until batter is smooth. Mix in vanilla and cream.

Place 2 cups batter into each of 2 medium bowls. Stir dissolved coffee into mixture in 1 medium bowl and set aside.

Mix crushed toffee into batter in second medium bowl and set aside.

Mix melted chocolate into batter in large bowl, stirring just until chocolate is incorporated and no white batter shows. Pour chocolate batter into chocolate crust in prepared pan.

Place cheesecake in large baking pan with at least 2 inch high sides and place in oven. Pour hot water into large pan to reach 1 inch up sides of springform pan. Bake at 325 degrees 20 minutes.

Carefully slide oven rack out several inches. Pour reserved coffee batter all around inside edge of pan. Batter will flow evenly to cover top of cake. Bake 20 minutes.

Pour reserved toffee batter all around inside edge of pan. Batter will flow evenly to cover top of cake. Bake 20 minutes.

Give cheesecake gentle shake and top should look firm. Cool cheesecake in water bath 1 hour, covered loosely with paper towel.

Carefully remove cheesecake from water bath. Remove paper towel and cool 1 hour more. Cheesecake should feel cool to touch.

Cover with plastic wrap and refrigerate at least 6 hours or overnight. Leftover cheesecake can be covered and refrigerated up to 1 week.

Makes 16 servings.

Chocolate crumb crust

Butter for pan

2 cups chocolate wafer cookie crumbs

6 tablespoons (3/4 stick) unsalted butter, melted

Butter 9 inch springform pan with sides at least 2 3/4 inches high. Wrap outside of pan with 1 large piece of heavy foil.

Mix cookie crumbs and melted butter, combining well. Press crumb mixture evenly over bottom and 1 inch up side of pan.

Bake crust at 325 degrees 6 minutes. Use as directed.

Makes 1 crust.

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Debbie Rolek Advanced Member

Debbie Rolek

Posted
Posted

Linda your recipes look so good, and Cheesecake is my favorite food for breakfast, lunch, supper and snack....ya, I am overweight, but everyone needs a favorite food.

I made calls today and found 2 different places with springform pans on sale. I got a 3 pan set (8.5, 9.5, 10.5") all for $9.75. I was going to make some for Christmas, but since it is suppose to be from hubby, he made me wrap it. But he promised he will buy a good cheesecake as a subsitute.

Thanks for the recipes.

Debbie Rolek

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Guest Linda S

Guest Linda S

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Posted

I have to admit - the pumpkin is my favorite too. Closely followed by the Chocolate coffee toffee and then the raspberry almond. You really can't go wrong with cheesecake (well, except for those dang pounds!).

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Guest Linda S

Guest Linda S

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LOL - it was a surprise to see these come back around on the list. I can tell you now that I have successfully tested all of them and they are wonderful.

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