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National Cheesecake Day

PHILADELPHIA Classic Cheesecake

Happy National Cheesecake Day!

One of my favorite cookbooks is from Kraft Philadelphia Cream Cheese which is loaded with all types of cheesecake and other cream cheese delicacies.  The Classic, pictured above from their website, is the mother of all cheesecakes.  The link includes a video for this delicious and easy cheesecake.

Anyway, the cookbook is the most used in my collection and includes the cheesecake I make most often . . . Chocolate Chip Cheesecake.

Click here for all of the cheesecake recipes on my blog.


Here is a list of cheesecake links you can get lost in searching for your perfect cheesecake:

AllRecipes.com Cheesecake Recipes

Taste of Home Top 10 Cheesecake Recipes

Southern Living To-Die-For Cheesecakes

Food Network Cheesecake Ideas

Kraft Recipes Cheesecakes

Martha Stewart - Our Favorite Cheesecake Recipes

Simply Recipes Perfect Cheesecake

The Cheesecake Factory Original Cheesecake Recipe (copycat)

Reddiwip Cheesecake Recipes

The 91 Most Delish Cheesecake Recipes

BBC Good Food Cheesecake Recipes Collection

Epicurious Cheesecake Recipes

Betty Crocker Cheesecake Recipes

Moms Who Think Cheesecake Recipes

Coconut Cream Cheese Pie

Both The Captain and I are big fans of desserts that include cream cheese . . . we are definitely making the pie this week!  

This recipe from Kraft.com is quick and easy . . . only 15 minute prep time!  

Please note the substitutions at the end of the recipe for flavor variations, how to make a lower fat version and how to toast coconut.

Ingredients:

48 vanilla wafers, finely crushed (about 1-1/2 cups)

1/4 cup butter, melted

1-1/4 cups BAKER'S ANGEL FLAKE Coconut, divided

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, divided

2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding (see substitutes at the end of recipe)

2 cups plus 1 Tbsp. cold milk, divided

2 cups thawed COOL WHIP LITE Whipped Topping

1 Tbsp. sugar




Directions:


Heat oven to 350º F.

Combine wafer crumbs, butter and 1/4 cup coconut. 

Press into bottom of 9-inch pie plate. 

Bake 10 minutes. 

Cool.

Microwave cream cheese in bowl on HIGH 10 seconds or just until softened.  Stir until creamy. 

Beat pudding mixes and 2 cups milk in large bowl with whisk for 2 minutes. 

Add half the cream cheese and mix well. Stir in 3/4 cup of the remaining coconut and 1 cup COOL WHIP.  Pour into crust.

Add sugar and remaining milk to remaining cream cheese and mix well. Stir in remaining COOL WHIP and spread over pie. 

Refrigerate 3 hours. 

Toast remaining coconut.
Sprinkle toasted coconut over pie just before serving.




Substitutions:

Prepare using 

JELL-O Coconut Cream Flavor Instant Pudding 
. . . or . . . 
JELL-O SIMPLY GOOD Vanilla Bean Flavor Pudding

For a lower fat version, substitute low fat or no fat milk and cream cheese.  I have used them in many recipes and can barely notice the difference.



How to Toast Coconut:

Spread BAKER'S ANGEL FLAKE Coconut evenly in shallow baking pan. 

Bake at 350°F for 7 to 10 minutes or until lightly browned, stirring frequently. 

Or, spread in microwave pie plate. 

Microwave on HIGH 3 minutes or until lightly browned, stirring every minute. 

Watch carefully as coconut can easily burn!



Recipe and Photo Source

Taco Stuffed Pasta Shells

I never would have thought of this very clever combination of my favorites!

This seems like a quick and easy recipe!  The most difficult part is stuffing the pasta shells.  I was thinking that this recipe would also work with manicotti pasta shells.

The recipe comes from Pillsbury.

Ingredients

8 oz uncooked jumbo pasta shells (about 24 shells from 12-oz box)

1 lb lean (at least 80%) ground beef

1 package (1 oz) Old El Paso™ taco seasoning mix

1 can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained

1 package (8 oz) shredded Mexican cheese blend (2 cups) 

1 cup diced plum (Roma) tomatoes

1/4 cup chopped fresh cilantro




Directions

Heat oven to 350°F. 

Cook and drain pasta shells as directed on box.

While cooking pasta, cook beef  in a 12-inch nonstick skillet over medium-high heat 5 minutes, stirring frequently, until thoroughly cooked; drain. 

Add taco seasoning mix, crushed tomatoes and 1 cup of the shredded cheese; stir well until cheese is melted.

Fill each pasta shell with about 1 tablespoon beef mixture; place in ungreased 13x9-inch (3-quart) glass baking dish. Top filled shells with plum tomatoes and chopped cilantro; sprinkle with remaining 1 cup cheese.

Bake 15 to 20 minutes or until heated through and cheese is melted. Serve warm.

Source:  Pillsbury.com