I am a Lutheran woman, wife, and mother. I enjoy fiber and textile arts such as knitting, crochet, yarn dyeing, cross stitch, embroidery, sewing. I read a lot while working on different projects. I love baking, and cooking for my family.
Chocolate Cheese Cake Pie
1 – 8 oz package cream cheese, softened
¼ cup butter or margarine, softened
1/3 cup sugar
1 ½ cups milk chocolate chips, melted and cooled
1 – 8 oz carton frozen whipped topping, thawed
1 – 9 inch graham cracker crust
In a large mixing bowl, beat the cream cheese, butter, sugar and vanilla until smooth. Beat in melted chocolate. Fold in whipped topping, spoon into crust, cover and chill until serving.
*Recipe from unknown source. Found in my Grandparents kitchen.
Salted Carmel Cappuccino Cheesecake
Crust:
1 – 9 oz package chocolate wafers
1 cup semisweet chocolate chips
½ cup packed brown sugar
2 tablespoons instant espresso powder
1/8 teaspoon ground nutmeg
½ cup butter melted.
Filling:
3 – 8 oz packages cream cheese, softened
1 cup packed brown sugar
½ cup sour cream
¼ cup Kahlua
2 tablespoon flour
2 tablespoons instant espresso powder
4 eggs lightly beaten
Topping:
½ cup hot Carmel ice cream topping
½ teaspoon coarse sea salt
1.) Place a greased 9 inch springform pan on a double thickness of heavy duty foil. (about 18 inches square) Securely wrap foil around pan. 2.) Place the first 5 ingredients in a food processer; cover and pulse until fine crumbs form. Gradually add butter, pulsing until combined. Press onto the bottom of pan and 2 inches up. 3.) In a bowl, beat cream cheese and brown sugar until smooth. Beat in sour cream, Kahlua, flour and espresso powder. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a large baking pan; add 1 inch of boiling water to larger pan. 4.) Bake at 350 degrees for 55-65 minutes or until center is set and top appears dull. Remove springform pan from water bath; remove foil. Cool on a wire rack for 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight. 5.) Pour caramel topping over cheesecake. Refrigerate for at least 15 minutes. Remove spring form pan. Just before serving, sprinkle sea salt over caramel.
*Recipe from unknown source. Found in my Grandparents kitchen.
365 Knit Socks 