Chili and Chicken Cheesecake
Pesto Cheesecake
Salsa Cheesecake
Shrimp and Gruyere Cheesecake
Smoked Salmon Cheesecake
Southwest Cheesecake
Spinach-Mushroom Cheesecake




Chili and Chicken Cheesecake

Recipe By :Gene
Serving Size : 16 Preparation Time :0:00
Categories : Appetizers Cheesecake

2 teaspoons chicken-flavored bouillon granules
1 tablespoon hot water
24 ounces cream cheese -- softened
1 1/2 teaspoons chili powder
1/2 teaspoon hot sauce
1 teaspoon garlic powder
salt and pepper -- to taste
2 large eggs
1 cup finely chopped cooked chicken
1 can chopped green chiles -- (4.5-ounce) drained
shredded Mexican cheese -- optional
sliced green onions -- optional

Dissolve bouillon granules in hot water. Set aside. Beat cream cheese at high speed
of an electric mixer until creamy. Add chili powder, garlic powder, salt and pepper.
Beat well. Add eggs, one at a time, beating well after each addition. Add bouillon
mixture. Beat well. Stir in chicken and chiles. Spoon mixture into a lightly greased
9-inch springform pan. Bake at 300 for 45 minutes. Turn oven off and partially open
oven door; leave cheesecake in over 1 hour. Remove cheesecake from oven, and let
stand 15 minutes. Place cheesecake on a serving platter. Carefully remove sides of
springform pan. If desired, top cheesecake with shredded cheese and sliced green
onions. Serve cheesecake warm with tortilla chips. Note: To serve cheesecake
chilled, remove from oven and let cool to room temperature on a wire rack. Cover and
chill several hours. Carefully remove sides of springform pan when ready to serve.





Pesto Cheesecake


1 tablespoon butter -- at room temperature
1/4 cup dry breadcrumbs
1/2 cup plus 2 teaspoons freshly grated Parmesan
cheese -- divided
16 ounces cream cheese
1 cup ricotta cheese
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
3 large eggs
1/2 cup fresh pesto
1/4 cup pine nuts

Preheat oven to 325 degrees. Butter bottom and sides of a 9-inch springform pan. Mix
breadcrumbs with 2 tablespoons grated Parmesan. Coat pan with mixture. With an
electric mixer, beat cream cheese, ricotta, remaining 1/2 cup Parmesan, salt and
cayenne pepper until light. Add eggs, one at a time, beating well after each
addition. Stir the pesto into the mixture and well blended. Pour the mixture into
the prepared pan. Smooth top. Sprinkle with the pine nuts. Bake in a bain marie for
about 45 minutes to 1 hour. Center should move just slightly when pan is shaken.
Cover tightly and refrigerate overnight. Loosen around edges with a knife and
transfer to a serving platter. Garnish with fresh basil. Serve with crackers or good
French bread.





Salsa Cheesecake

Recipe By :alt.cooking-chat (Julie)
Serving Size : 1
Categories : Appetizers Cheesecake


2 tablespoons butter -- melted
1/2 cup fine dry bread crumbs -- divided
12 ounces cream cheese -- softened
4 ounces roquefort cheese -- crumbled
1 cup Parmesan cheese -- grated
8 ounces sour cream
1/2 cup salsa
2 tablespoons flour
4 large eggs
1 tablespoon fresh cilantro -- chopped
1 tablespoon fresh parsley -- minced

Brush bottom and side of 9 inch springform pan with butter. Sprinkle with 1/4 cup
breadcrumbs. Beat cream cheese and Roquefort in large mixing bowl until creamy. Add
Parmesan cheese and next 3 ingredients beating until blended. Add eggs, one at a
time, beating until yellow disappears. Pour mixture into prepared pan. Sprinkle with
remaining 1/4 cup bread crumbs. Sprinkle with chopped cilantro and parsley. Bake at
300 degrees for 1 hour and 5 minutes or until almost set. Turn off oven. Partially
open oven door, and let cheesecake cool in oven for 1 hour. Let cool completely in
pan on wire rack. Carefully remove sides of springform pan. Serve at room
temperature, or cover and chill thoroughly. Garnish with cilantro if desired. Serve
with assorted crackers.






Shrimp and Gruyere Cheesecake

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Cheesecake

1 1/2 cup butter flavored crackers -- crushed
1/4 cup butter or margarine -- melted
1 1/2 pounds medium size fresh shrimp
1/3 cup green pepper -- minced
1/3 cup red pepper -- minced
1/4 cup onion -- minced
1 clove garlic -- minced
3 tablespoons butter or margarine -- melted
16 ounces cream cheese -- softened
1/2 cup mayonnaise
4 large eggs
1/3 cup milk
1 1/4 cup shredded Gruyere or Swiss cheese -- (about 5 ounces)
1 teaspoon pepper
Garnishes -- if desired
Red pepper strips
1 cooked shrimp
Basil leaves
Tomato Sauce
1/4 cup chopped onion
1 clove crushed garlic
1 tablespoon olive oil
2 cans whole tomatoes -- (14 ounces each)
1 1/2 teaspoons dried Italian seasoning
1 bay leaf

Combine cracker crumbs and 1/4 cup melted butter. Press into bottom of 9 inch
springform pan. Chop cooked and cleaned shrimp. Saute peppers, onion and garlic in 3
tablespoons melted butter for 4-5 minutes until tender. Add chopped shrimp and saute
another minute. Drain well and set aside. Beat cream cheese and mayonnaise at high
speed until light and fluffy. Add eggs, one at a time, beating well after each
addition. Gradually add milk beating on low speed just until blended. Stir in shrimp
mixture, shredded Gruyere or Swiss and 1 teaspoon pepper. Pour mixture into pan.
Bake at 300 degrees for 1 hour and 20 minutes or until set. Turn oven off and open
oven door partially leaving cheesecake in oven for 1 more hour. Cool on rack. Cover
and chill or serve at room temperature with hot tomato sauce.

Tomato Sauce: Saute onion and garlic in hot oil until tender. Add tomatoes (break up
with hands or spoon) and rest of ingredients. Simmer about 20 minutes, uncovered
until of desired consistency. Remove bay leaf. Serve hot over slices of chilled or
room temperature cheesecake.






Smoked Salmon Cheesecake

Categories : Appetizers Cheesecake

2 cup soft bread crumbs
2 tablespoons butter or margarine -- melted
3 eggs
15 ounces ricotta cheese
6 ounces Swiss cheese -- shredded
1/2 cup evaporated skim milk
4 ounces smoked salmon -- finely flaked with skin and bones removed
1 teaspoon dried dillweed
1/8 teaspoon salt
Dairy Sour Cream -- optional

For crust: In a small mixing bowl combine crumbs and melted margarine or butter.
Press the crumb mixture onto the bottom of a 9 in. quiche dish. Set aside. For
filling: In a large mixing bowl use a fork to beat eggs slightly. Stir in ricotta
cheese and Swiss cheese. Stir in evaporated skim milk, salmon, dill weed, salt, and
white pepper. (If making ahead, cover and chill till ready to bake, up to 6 hrs.) To
bak: Pour the filling into the prepared quiche dish. Bake in a 350 F. oven for 35 to
40 minutes or till the center is nearly set when shaken. Remove and cool slightly in
pan or a wire rack. Serve Warm. To serve cut into wedges. Top with a dollop of sour
cream and sprig of dill if desired. To heat one slice of chilled cheesecake in
micro, place on a micro safe plate. Cover loosely with micro safe plastic wrap.
Micro on 50 % power about 40 seconds.





Southwest Cheesecake

Recipe By :Marzee
Serving Size : 16
Categories : Appetizers



1 cup finely crushed tortilla chips
3 tablespoons butter or margarine -- melted
16 ounces cream cheese -- softened
1 packet taco seasoning
2 eggs
1 package shredded Colby/Montery Jack cheese
1 can chopped green chilies -- (4 ounce) drained
1 cup sour cream
1 cup chopped bell pepper
1/2 cup sliced green onion
1/3 cup chopped tomatoes
1/4 cup pitted ripe olive slices

Heat oven to 350 degrees. Stir in chips and butter in small bowl; press into 9-inch
spring form pan. Bake 15 minutes. Beat cream cheese and eggs in large mixing bowl at
medium speed until well blended. Mix in shredded cheese and chilies; pour over crust
and bake 30 minutes. Spread sour cream over cheesecake. Loosen cake from rim of pan;
cool before removing rim of pan. Refrigerate until ready to serve at least 30
minutes. Top with remaining ingredients just before serving.

TIP: you can also add 1/2 packet of taco seasoning with the cheese and chilies if
you want a bit more spice.







Spinach-Mushroom Cheesecake

Recipe By :unknown
Serving Size : 25
Categories : Appetizers Cheesecake

butter or margarine
3/4 cup Italian-seasoned breadcrumbs -- divided
1/4 cup butter or margarine -- melted and divided
10 ounces chopped frozen spinach -- thawed
1 cup chopped fresh mushrooms
1/4 cup finely chopped onion
2 cloved garlic -- minced
1 jar diced pimento -- (2 ounce) drained
24 ounces cream cheese -- softened
7 ounces feta cheese -- drained
1/3 cup milk
4 large eggs
3/4 teaspoon salt
1/4 teaspoon ground red pepper
1/4 teaspoon ground black pepper
1/8 teaspoon ground nutmeg

Grease bottom and sides of a 9-inch springform pan with butter. Dust sides of pan
with 1 tablespoon breadcrumbs. Combine remaining breadcrumbs and 2 tablespoons
melted butter. Firmly press into bottom of pan. Set aside. Drain spinach on paper
towels. Set aside. Cook chopped mushrooms, chopped onion, and minced garlic in
remaining 2 tablespoons melted butter in a large skillet over medium-high heat,
stirring constantly, 3 minutes or until crisp-tender. Stir in spinach and pimento.
Set aside. Beat cream cheese at medium speed with an electric mixer until creamy.
Add feta cheese, beating until blended. Gradually add milk, beating at low speed
until blended. Add eggs, one at a time, beating after each addition. Stir in
spinach mixture, salt, and remaining ingredients. Pour into prepared pan. Bake at
300 degrees for 1 hour or until almost set. Turn oven off, and partially open oven
door. Leave cheesecake in oven 1 hour. Remove cheesecake from oven, and let cool
completely on a wire rack. Cover and chill until serving time. Serve cheesecake with
crackers.


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