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Full Online Book HomeLearning KitchenCakesandfrostings - Cheesecake Raspberry Chocolate
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Cakesandfrostings - Cheesecake Raspberry Chocolate Post by :BIG_Mike Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2092

Click below to download : Cakesandfrostings - Cheesecake Raspberry Chocolate (Format : PDF)

Cakesandfrostings - Cheesecake Raspberry Chocolate

1 9 oz. packag chocolate wafer cookies
6 tablespoons unsalted butter -- melted
2 teaspoons sugar
1 1/2 pounds cream cheese
1/2 cup sugar
6 ounces bittersweet chocolate -- chopped and melted
1/2 cup raspberry liqueur
4 egg
1/2 cup whipping cream
1 12 ounce raspberry -- frozen
1/2 cup sugar
2 tablespoons raspberry liqueur

For crust:
Position rack in center of oven and preheat to 350. butter 9" springform pan with 2 3/4 " high sides.

Grind cookies in food processor. Add butter and sugar and blend until moist crumbs form. Press on botton and 2 1/4" up the sides of the pan.

Using electric mixer, beat cream cheese in a larger bowl until smooth. Add sugar, chocolate and liqueur and beat
until well blended. Add eggs, one at a time, beating after each addition just until combines. Mix in cream.

Pour filling into crust lined pan. Bake until filling is almost set but center still moves slightly when pan is shaken (about 55 minutes)

Transfer to rack. Serve with raspberry sauce.

Raspberry Sauce:
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1 (9-inch) pie shell, prebaked or a graham cracker crust 2 (8-ounce) blocks cream cheese, softened 1 can (14 ounce) sweetened condensed milk 1 1/2 cups pumpkin puree 2 tsp cinnamon 1 tsp ginger 1/2 tsp nutmeg 1/2 tsp mace (optional) 1/8 tsp cloves 1/2 cup cold water 2 (4 serving size) packages instant vanilla pudding 1 cup heavy cream, whipped Have pie shell ready. Whip cream and rest in freezer until needed. In a mixing bowl, beat cream cheese until smooth, add sweetened condensed milk and beat, add pumpkin and spices. Add water and then pudding mix, beat until

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Crust: 1 1/2 cups ground gingersnap cookies 1 1/2 cups toasted pecans -- (about 6 ounces) 1/4 cup firmly packed brown sugar 1/4 cup unsalted butter, -- melted Filling: 4 8-ounce packages cream cheese -- room temperature 1 2/3 cups sugar 1 1/2 cups canned solid pack pumpkin 9 tablespoons whipping cream 1 teaspoon ground cinnamon 1 teaspoon ground allspice 4 large eggs 1 tablespoon (about) purchased caramel sauce 1 cup sour cream For Crust: Preheat oven to 350 deg. F. Finely grind ground cookies, pecans and sugar in processor. Add melted butter and blend until combined. Press crust mixture onto