Black Forest Cheesecake...Easy!

This cheesecake is an extremely easy one to make! It's a Taste of Home recipe that doesn't require baking and doesn't have to be refrigerated over night. This is a great dessert for those dinners that you want something yummy and presentable, but don't have the energy to spend a lot of time on.

Ingredients

1 package (8 ounces) cream cheese

1/3 cup sugar

1 cup (8 ounces) sour cream

2 teaspoons vanilla extract

1 carton (8 ounces) frozen whipped topping, thawed

1 chocolate crumb crust (8 inches)

1/4 cup baking cocoa

1 tablespoon confectioners' sugar

1 can (21 ounces) cherry pie filling

Directions

In a large mixing bowl, beat cream cheese and sugar until smooth. Beat in the sour cream and vanilla. Fold in whipped topping. Spread half of the mixture evenly into crust. Fold cocoa and confectioner's sugar into remaining whipped topping mixture; carefully spread over cream cheese layer. Refrigerate for at least 4 hours.

Cut into slices; top each slice with cherry pie filling. Refrigerate leftovers.

Yield: 6-8 servings.

My Alterations...

Because my family members aren't keen on cherries, we substitute strawberry pie filling for the cherry. I've also put miniature chocolate chips inside the chocolate layer; in our household you can't get too much chocolate.

Enjoy!

Chocolate Chip Cookie Dough Cheesecake

Unlike most cheesecake recipes, this one is pretty easy. It's lacking in difficulty, but not in flavor! I'm thankful that it's easy because it just so happens to be my dad's favorite.

Noah helping his aunt

Ingredients: Yield 16 servings

2 graham cracker crusts (you will end up with two cheesecakes)
3 packages (8 oz. each) cream cheese, softened
1 cup sugar
3 eggs, lightly beaten
1 cup (8 oz) sour cream
1/2 teaspoon vanilla
1 package chocolate chip cookie dough (I use the store bought pre-made dough)
miniature semisweet chocolate chips, optional

Recipe:

In a large mixing bowl, beat the cream cheese and sugar until smooth. Add eggs; beat on low just until combined. Add sour cream and vanilla; beat just until blended. Pour over crust. Slice cookie dough; drop dough slices over filling, gently pushing dough below surface (dough should be completely covered by filling). Place cakes on a baking sheet.

Bake at 350 for 30-50 minutes* or until center is almost set**. Cool cakes completely on a wire rack. Sprinkle with chips. Refrigerate overnight.

*I know it's a broad time frame; but since oven temperatures vary so much, I would check the cheesecakes after 30 mins. They will probably have to cook a little longer, but it's good to check and be safe!

**To know if the cheesecake is set, look for the edges to be a little puffy; the center will still look relatively glossy, but it won't feel wet when you touch it. The object is to keep the cheesecake from "cracking". You'll know if it happens; and if it does, you know to not cook is so long next time!

Enjoy!!!