Sir Ben’s Cheesecake

Chocolate Chip Cheesecake

Easy and delicious!

  • 2 sticks cream cheese, softened
  • 1/2 cup honey granules (or sugar)
  • 2 eggs
  • 1 batch Chocolate Chippers dough (or two [18 oz.] tubes of chocolate chip cookie dough)

Cream the cream cheese, honey granules, and eggs until smooth. Grease a 9″ x 13″ baking dish. Press half the cookie dough into the pan. Spread the cream cheese mixture over top. Crumble the remaining dough on top and lightly press into the cream cheese. Bake at 350 degrees for 35 minutes or until set. Allow to cool, and then refrigerate. Serve & enjoy! :)

Adapted from Most Requested Recipes

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Light Lemon Cheesecake

Light Lemon Cheesecake

Ingredients:

½ cup whole almonds
½ cup flaked coconut
½ cup graham cracker crumbs (about 4 graham crackers)
2 Tbs honey granules (or sugar)
2 Tbs maple syrup
pinch of salt
1 cup heavy whipping cream
12 oz cream cheese, softened and cut into pieces
⅔ cup honey granules (or sugar)
Juice of 2 lemons (about ½ cup)
1 tsp vanilla

Instructions:

1. Place the almonds and coconut in a food processor and chop until fine.
2. Add the remaining ingredients and process until combined.
3. Press into the base of a 8″ by 8″ dish.
4. Whip the heavy cream with an electric mixer until fluffy.
5. Add remaining ingredients and blend until smooth.
6. Pour over the crust and chill for several hours before serving.

From Blog of Joy

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Chocolate Cheesecake Pie

Ingredients:

1 cup heavy whipping cream
8 oz cream cheese, softened
1/2 cup sucanat (or brown sugar)
1/4 cup cocoa powder
1 tsp vanilla extract
9″ whole wheat pie crust, cooked and cooled

Directions:

With a mixer, whip the cream until soft peaks form.  Mix in cream cheese, sucanat, cocoa powder, and vanilla extract until well combined and smooth. Pour into a prepared pie crust. Chill at least 2 hours before serving.

From Heavenly Homemakers

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Pumpkin Cheesecake

Crust:

1/2 cup (1 stick) butter, softened
1/2 cup honey granules (or sugar)
2 eggs
2 cups flour
1/4 tsp salt

Cream the butter and honey granules until light and fluffy. blend in the egg; add the flour and salt, mix well. Press dough on the bottom of a greased 9″ x 13″ baking dish. Poke the dough with a fork to eliminate air bubbles. Bake at 400 degrees for 10-12  minutes; cool.

Filling:

1 can (1 1/2 cups) pumpkin purée
3 (8-0unce) packages cream cheese, softened
6 Tbs  butter, softened
1 1/2 tsp vanilla extract
1 1/2 tsp cinnamon
3/4 tsp nutmeg
1/4 tsp salt
3/4 cup powdered sugar (I use honey granules ground fine in a blender)

  1. In the bowl of a stand mixer, beat the softened butter and the cream cheese until smooth. Scrape down the sides of the mixer.
  2. Add pumpkin purée and mix to combine. Add vanilla, cinnamon, nutmeg, and salt and combine until smooth. Reduce speed to medium low and add sugar 1/4 cup at a time; beat until smooth.
  3. Transfer pumpkin mixture to prepared pan, spreading it out evenly over the cooled crust.
  4. Cover and chill until set, about 6 hours, or overnight. Remove outer ring of pan. Cut into slices and serve topped with Homemade Whipped Cream if desired.

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Coconut-Blueberry Cheesecake Bars

  • 1/2 C butter
  • 3/4 C finely crushed graham crackers
  • 1/2 C flour
  • 1/2 C flaked coconut
  • 1/2 C ground pecans
  • 1/4 C sucanat (sugar)
  • 12 oz. cream cheese, softened
  • 1/2 C sucanat (sugar)
  • 4 eggs
  • 1 T milk
  • 1 t vanilla
  • 2 C blueberries

For crust, in small saucepan heat butter over medium heat until the color of light brown sugar.  Remove from heat; set aside.  In medium bowl stir together graham crackers, flour, coconut, pecans, and 1/4 C sugar.  Stir in butter until combined.  Evenly press on bottom of lightly greased 13 x 9″ pan.  Bake at 350 degrees for 12 minutes or until lightly browned.  In large mixing bowl beat cream cheese and 1/2 C sugar on medium until combined.  Add eggs, milk, and vanilla.  Beat until combined.  Pour over hot crust.  Sprinkle blueberries.  Bake 20 minutes or until center appears set.  Cool in pan on rack.  Cover and refrigerate.  Cut into bars to serve.

(Better Homes and Gardens, May 2008 – They used 2/3 C sugar instead of 1/2 C sucanat)

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Philadelphia “Fruit Smoothie” No-Bake Cheesecake

  • 2 C graham cracker crumbs
  • 6 T butter, melted
  • 1/4 C sucanat (with honey)
  • 2/3 C sucanat (with honey)
  • 4 pkgs (8 oz. each) cream cheese, softened
  • 12 oz. frozen mixed berries, thawed and drained
  • 8 oz. whipped cream (see the “whipped cream” recipe on this site)

Mix graham cracker crumbs, butter and 1/4 C sucanat; press firmly onto bottom of 13 x 9 pan.  Beat cream cheese and 2/3 C sucanat in large bowl with electric mixer on medium speed until well blended.  Stir in mixed berries.  Gently stir in whipped cream.  Spoon over crust; cover.  Refrigerate 4 hours or until firm.

(from inside the Philadelphia cream cheese package)

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