Recipe of the Month
Every month we change the recipe and will bring out a new cheesecake to our clients. These are homemade cheesecakes and the recipes are original to Midwest Professional Staffing. If you enjoy the cheesecakes, feel free to give the recipe a try.
Red Velvet cheesecake
Crust:
Any Red Velvet Cakemix
Top
3 bars of Creamcheese
1 cup suger
1/2 cup milk
1 cup cool whip
1 packet of knox geletine
2 tablespoons of red sprinkles
Make the Red Velvet cake and put into a 9 inch cheesecake pan so when cook fills 1/2 cheesecake pan when cooked. Set aside and let cool.
Put cream cheese and suger into a mixer and mix for 5 minutes. Warm milk in microwave take out and beat in the knox geletine. Add the milk mixture to the creamcheese and mix for 3 minutes then add in the cool whip and mix a little more.
Put the mixture over the top of the cooled red velvet cake and put in to set for 2 hours.
Whopper Cheesecake!!
Ingredients:
CRUST:
1/2 pkg Oreo Cookies
1/2 stick butter
FILLING:
3 blocks cream cheese
1 cup sugar
1/2 container of Whoppers
1/4 cup of Chocalate Malt mix
1 cup Cool Whip
1/2 cup Milk
1 packet Plain Gelatin
Instructions:
CRUST:
Crush Oreos in plastic bag. Melt 1/2 stick of butter in microwave. Mix in Oreo's. Add to 9 inch spring form pan. Press Oreos into the 9 inch spring form and set aside.
FILLING:
Mix 3 blocks of cream cheese,sugar, chocalate Malt, and Whoppers in large mixing bowl. Mix about 5 minutes. Set aside.
Put milk into a bowl and warm in microwave for about 45 seconds. Take out and beat in gelatin until gelatin is desolved.
Add the milk/gelatin mixture to the cream cheese and mix for 5 more minutes. Add Cool Whip then mix for another minute.
Place the cream cheese mixture into the spring form pan on top of the Oreo crust and let set for 2-3 hours.
ENJOY!
Turtle Cheesecake
Prep Time: 20 minutes plus refrigeration
Ingredients
CRUST:
1/2 pkg Oreo Cookies
1/2 stick butter
FILLING:
4 (8 oz each) cream cheese pkg, softened
1 c. sugar
½ c. milk
1 envelopes of unflavored gelatin
1 c. cool whip
caramal topping
1/3 cup crussed Pecans
½ c. Mini Chocolate Chips
Caramel topping
(Use cold metal bowl, beat whipping cream until stiff peaks form)
Instructions
CRUST:
Crush Oreos in plastic bag. Melt 1/2 stick of butter in microwave. Mix in Oreo's. Add to 9 inch spring form pan. Press Oreos into the 9 inch spring form and set aside.
Filling:
Beat cream cheese and sugar at medium speed with electric mixer until well blended. Heat half cup of milk for 45 seconds in microwave. Take milk out and mix it with a package of gelatin. Mix in whipped cream until well blended. Put a couple of suarts of Caramel and a tablespoon of Vanilla.Stir Refrigerate until firm.
After its firm. Take out of Springfold pan and top with Pecans, Carmel and drizzle melted chips and butter over the top.
Makes 10 to 12 servings.
Pumpkin Cheesecake
Prep Time: 25 minutes plus refrigeration
Crust:
½ stick margarine
¼ c. brown sugar
1 1/2 c. 1 minute oatmeal
Filling:
5 – 8 oz. pkg. cream cheese
1 c. milk
1 ½ c. sugar
1 ½ cans pumpkin pie filling
1 TBS. pumpkin pie spice
1 tsp. cinnamon (to taste)
1 pkg. unflavored gelatin
1 c. whipped cream
Crust:
Melt butter in a glass bowl in the microwave. Add the brown sugar and the oatmeal,
mix well. Spray bottom of pan with non-stick cooking spray. Press into the bottom
of a 9" spring form pan. Bake at 300 degrees for 12 minutes.
Filling:
Beat the cream cheese and sugar at medium speed with electric mixer until well blended. Add the pumpkin pie filling, pumpkin pie spice and cinnamon; mix well. Heat milk in microwave for 1 minute or until slightly warmer than lukewarm. Add gelatin to warm milk. Stir with a wire whisk very vigorously until the gelatin is dissolved. Gradually add the milk/gelatin mixture to the cream cheese/pumpkin mixture, mix well. Fold in the whipped whipping cream; pour over crust.
Chill for 2 hours or until firm. Makes 10 –12 servings.
Espresso Chip Cheesecake
!
1 ½ c. crushed Oreos
4 Tbs butter
2 c. Cool Whip
3 – 8 oz pkg cream cheese
1 ½ c. sugar
¾ c. baking cocoa
¾ c. warm coffee (not hot)
1 ½ pkg gelatin
1 c. mini chocolate chips
4 Tbs butter
Crust:
Melt 4 Tbs butter in microwave on High for 1 minute. Add 1 ½ cups crushed Oreos. Mix and spread evenly and press down on bottom 9" spring form pan. Bake at 300 degrees for 11 minutes. Cool
Filling:
Mix 3 cream cheese pkgs and sugar together, add baking cocoa and mini chocolate chips and mix well. In a separate bowl, mix gelatin slowly to warm coffee using a whisk or fork. After gelatin is dissolved, add warm coffee to cream cheese mixture. Mix well in blender on low for 1 minute; then put blender on medium for approximately 3 minutes. Add 2 cups Cool Whip to mixture and blend on low until no white shows. Pour over cooled Oreo crust.
Chill overnight.
Makes 10 to 12 servings.
Toffee Bar
Crust:
1 ½ c. crushed Oreos
4 Tbs butter
Filling:
1 envelopes unflavored gelatin
½ c. milk
4 packages (8 oz. each) cream cheese, softened
1 c. sugar
1 c. Heath English Toffee Bits (separated)
1 c. Cool Whip
INSTRUCTIONS
Crust:
Melt 4 Tbs butter in microwave on High for 1 minute. Add 1 ½ cups crushed Oreos. Mix and spread evenly and press down on bottom 9" spring form pan.
Filling:
Beat cream cheese and sugar at medium speed with electric mixer until well blended. Put milk in microwave for 30-45 seconds then gradually mix in the gelatin in until dissolved. Gradually add gelatin mixture to cream cheese. Let mix for 1-2 minutes. Fold in Cool Whip & 1 cup Toffee Bits; pour over crust. Top with remaining Heath English Toffee Bits
Chill for 2 hours or until firm. Makes 10-12 servings.
INGREDIENTS
Crust:
1 ¼ c. graham cracker crumbs
6 Tbsp. margarine, melted
3 Tsp. sugar
Filling:
1 ½ envelopes unflavored gelatin
½ C. key lime juice
3 packages (8 oz. each) cream cheese, softened
1 ½ C. sugar
1 C. Cool Whip
2 drops green food coloring, optional
INSTRUCTIONS
Crust:
Heat oven to 300 degrees F. Melt butter in a glass bowl in the microwave. Add the graham cracker crumbs and sugar. Mix well. Press into bottom of 9" springform pan. Bake 12 minutes. Cool.
Filling:
Beat cream cheese and sugar at medium speed with electric mixer until well blended. Mix and warm the key lime juice in a bowl in the microwave on high for 1 minute. Slowly add the gelatin to key lime juice; mix in vigorously. Gradually add gelatin and the lime juice mixture to the cream cheese mixture. If you would like it to be more key lime green, add the 2 drops of green food coloring. Fold in Cool Whip; pour over crust. Refrigerate until firm. Makes 10 to 12 servings.
Vanilla Bean Cheesecake
A taste of Madagascar
Crust:
1 ½ cups of Oreos
½ stick butter
Melt butter in microwave until melted. Add Oreos. Mix until all butter is soaked into wafers. Place in 9" spring form pan. Use a cup with a flat bottom to pound the crust smooth. Place in oven at 300 degrees for 10 to 12 minutes. Take out of oven and let it cool.
3/4 c. sugar
¼ c. Vanilla sugar
2 Tbsp pure vanilla abstract (Madagascar)
1 Vanilla bean (Madagascar) Penzeys spices
3/4 c. milk
1 packet of gelatin
1 c. Cool Whip
4 – 8oz cream cheese
Add regular sugar, cream cheese, Vanilla sugar and vanilla extract into a bowl and mix well together. Cut the Vanilla bean in half and scrape both halves of beans into the mixture. Beat well. Heat the 3/4 c. milk until warm then dissolve gelatin while whipping the gelatin into the milk. Add the milk to the cream cheese mixture. Beat for 5 minutes. Add Cool Whip. Beat for 2 minutes.
Add to the cooled crust. Place in refrigerator for minimum of 4 hrs until firm. Should taste like sweet Vanilla ice cream with Oreo cookies.
Time to start thinking Spring and summer. this triple Berry is a light and perhaps the healthiest cheesecake we make. Strawberries, Blueberries, and raspberries help make this a tasty treat.
Triple Berry Cheesecake
1 ½ c. crushed Graham Crackers
4 Tbs. butter
1 c. Cool Whip
3 - 8 oz. pkg. cream cheese
1 ½ c. sugar
1 1/2 c. Frozen Berry's, any type will work
1/2 c. milk
1 pack gelatin
4 Tbs. butter
Crust:
Melt 4 Tbs. butter in microwave on High for 1 minute. Add 1 1/2 cups Graham Crackers. Mix and spread evenly and press down on bottom of 9" spring form pan. Bake at 300 degrees for 12 minutes. Cool.
Filling:
Mix 3 cream cheese and sugar together, then add Berry's and mix well. Heat 1/2 c. milk on High for 1 minute. Then mix in gelatin slowly to the milk using a whisk or fork. After gelatin is dissolved, add milk to the cream cheese mixture. Mix well in blender on low for 1 minute; then put blender on medium for approximately 3 minutes. Add 1 c. Cool Whip to mixture and blend on low until mixed. Poor over Graham Cracker crust.
Chill overnight. Makes 10 –12 servings.
Chocolate Mint
Prep Time: 25 minutes plus refrigeration
Ingredients:
Crust:
1 1/2 c. crushed Oreos or chocolate crumbs
6 Tbsp. margarine, melted
3 TBS. sugar
Filling:
1 envelope unflavored gelatin
3/4 c. milk
3 packages (8 oz. each) cream cheese, softened
1 ½ c. sugar
1 c. Cool Whip
½ TBS. mint extract
3 drops green food coloring
Chocolate Topping:
¾ c. chocolate chips
3 TBS. butter
Instructions:
Crust:
Heat oven to 325 degrees F. Melt butter in a glass bowl in the microwave. Add the crushed Oreos or chocolate crumbs and sugar. Mix well. Press into bottom of 9" springform pan. Bake 13 minutes. Cool.
Filling:
Beat cream cheese and sugar at medium speed with electric mixer until well blended. Heat milk and mint extract in microwave for 1 minute or until slightly warmer than lukewarm. Add gelatin to warm milk. Stir with a wire whisk very vigorously until the gelatin is dissolved. Add the cream cheese mixture, mix well. Fold in the Cool Whip and food coloring on High to fluff it, then back to medium speed. Pour over crust. Set aside while preparing chocolate topping. Once chocolate topping is prepared, pour it over the filling. Refrigerate until firm. Makes 10 to 12 servings.
Chocolate Topping:
Place chocolate chips and 3 TBS. butter in glass measuring cup; melt in microwave for 30 seconds. Remove and stir chocolate chips and butter to see if all are melted. If not, microwave for another 30 seconds. Be careful not to burn the chocolate chips. Stir to make sure all the chocolate chips are melted and the mixture is smooth. Cool slightly before pouring over filling.
Cherry Delight Cheesecake
Prep Time: 25 minutes plus refrigeration
Ingredients:
Crust:
½ stick margarine
1 ½ c. graham crackers, crushed
1 Tbs. sugar
Filling:
1 envelopes unflavored gelatin
1tbs lemon juice
4 packages (8 oz. each) cream cheese, softened
1 c. sugar
1 can cherry pie filling
1 c. Cool Whip
¾ cup of milk
Instructions:
Crust:
Heat oven to 300 degrees F. Melt butter in a glass bowl in the microwave. Add the graham cracker crumbs and sugar. Mix well. Press into bottom of 9" springform pan. Bake 12 minutes. Cool.
Filling:
Beat cream cheese and sugar at medium speed with electric mixer until well blended. Heat milk in microwave for 1 minute or until slightly warmer than lukewarm. Add gelatin to warm Milk. Stir with wire whisk very vigorously until the gelatin is dissolved. Gradually add the Milk/gelatin mixture to the cream cheese, mix well. Add lemon cheese just for flavor to mixture. Fold in cool Whip; pour over crust. Chill for 2 hours or until firm. Pour can of cherry pie filling over the top. Refrigerate until serving time. Makes 10 to 12 servings.
Prep Time: 25 minutes plus refrigeration
