Easy Cake-Pan Cheesecake

Years ago, after mistakenly believing that cheesecake is a dessert best left to expert pastry chefs, I gave away my springform pan. I've since discovered that this creamy delight is not at all difficult. Still without a springform pan (or the money to buy one), I came up with a recipe that bakes up beautifully in a greased 9-inch round cake pan. Try it!

Cake-Pan Cheesecake

INGREDIENTS

For the Crust-

• 5 Tbsp butter, melted
• 12 graham cracker squares, crushed
• 2 Tbsp sugar

For the Filling

• 12 oz. (1 1/2 packages) cream cheese*, softened
• 2/3 cup sugar
• 2 eggs
• 1 tsp vanilla extract

For the Topping

• 1 can (21 oz) Cherry pie filling (or fruit pie filling of choice)

INSTRUCTIONS

For the Crust-

1. Preheat oven to 350° F. In a baggie or small bowl, mix graham cracker crumbs, melted butter and sugar. Spray sides and bottom of a round 9-inch cake pan with non-stick spray. Press crumb mixture into bottom of pan, patting down firmly with the bottom of a glass or flat measuring cup to flatten evenly. Bake 8-10 minutes. Cool. Reduce oven temperature to 300° F.
2. Meanwhile, with an electric mixer, beat the cream cheese until fluffy, then gradually add in the sugar and mix well. Beat in the eggs and vanilla until well incorporated. Pour over the graham cracker crumbs in the cake pan and bake until firm and cheesecake just begins to leave rim of pan, about 50 minutes. (Note- center may remain a bit "jiggly" but will firm as it cools.) Cool on a rack in a warm spot (to prevent cracking.)
3. Once fully cooled, invert cheesecake over a plate, then repeat to place it on a serving plate. Top with fruit pie filling and refrigerate at least 3 hours before serving. (Cheesecake will keep for up to 10 days in refrigerator in well wrapped.)

                                                                                                             Serves: 6-8


* Note: for lower (1/3 less) fat content and calories, Philidelphia Neufchatel can be substituted for the cream cheese.

Easy Stovetop Mac & Cheese

With Thanksgiving approaching and lots to do, I thought you might appreciate an easy recipe you can make in about the same amount of time it takes to prepare the stuff in the proverbial Blue Box.

One Step Creamy Macaroni & Cheese

Adapted from a recipe by Irma Rombaur, The Joy of Cooking

Ingredients

• 8 oz. (2 cups) uncooked elbow macaroni
• 1/4 cup butter, cut into chunks
• 1 (12 oz) can evaporated milk
• 12 oz. (about 3 cups) extra sharp cheddar cheese, shredded
• 1/4 cup Parmesan cheese, grated
• 2 eggs, beaten
• 1 tsp dry mustard
• 1/2 tsp salt, or to taste
• 1/4 tsp black pepper

Instructions

1. In a large saucepan, cook the macaroni to al dente, drain and return pasta to saucepan. Over low heat, add butter to the macaroni, stirring until melted. Add remaining ingredients and cook, stirring constantly, for about 5 minutes or until sauce is smooth and thickened. Serve immediately.

                                                                                                       Yield - 4-6 servings

Note: This recipe is easily doubled or halved.

Easy Bruschetta

Bruschetta may be just an extravagant name for toast, but it is anything but ordinary. Serve this savory treat as an hors d'Oeuvre, appetizer or even as a light side dish with your next bowl of pasta. Get ready for crunch....

Bruschetta

                                                                                        © DJ Thorne 

Ingredients

• 8 thick slices crusty bread
• About 1/4 cup olive oil
• 1 large clove garlic, halved
• 1/4 cup finely minced onion
•  2 or 3 Roma tomatoes, chopped
• 2 Tbsp Parmesan cheese, grated, plus more for sprinkling
• 1 Tbsp Italian dressing - or - 2 tsp each: olive oil & red wine vinegar
• Salt and black pepper to taste
• 1/2 cup fresh basil, chopped

Instructions

1. In small bowl, mix together the onion, tomatoes, Italian dressing and Parmesan cheese. Season with salt and pepper. Cover and let set 20-30 minutes to allow flavors to blend.
2. Heat a large skillet or grill pan over medium heat. Brush both sides of the bread slices with olive oil. Add to pan and grill until golden brown on both sides. Remove from heat and rub both sides of bread with the garlic slices.
3. Top each slice of bread with the tomato mixture. Sprinkle with the basil and, if desired, a little more grated Parmesan. Serve warm or at room temperature.

Note- If desired, after rubbing bread with the garlic,  you can top each with sliced or shredded mozzarella cheese and return to hot pan just until melted.

             8 Servings