Posted by Nydia Streets of Streets Law in South Florida Family Events and Recipes

This weekend, we have National Friendship Day and National Sisters Day, along with National Cheesecake Day - How sweet! Here are some cheesecake recipes to try with your friends, sisters and anyone else who might enjoy.

  • Caramel Macchiato Cheesecake (courtesy of allrecipes.com)

Ingredients

  • 2 cups graham cracker crumbs

  • ½ cup butter, melted

  • 2 tablespoons white sugar

  • 3 (8 ounce) packages cream cheese, softened

  • 1 cup white sugar

  • 3 eggs

  • 1 (8 ounce) container sour cream

  • ¼ cup brewed espresso or strong coffee

  • 2 teaspoons vanilla extract

  • pressurized whipped cream

  • caramel ice cream topping

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly coat a 9-inch springform pan with nonstick cooking spray.

  2. Mix together the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until well combined. Press into the bottom of the prepared springform pan, and 1 inch up the sides. Bake in preheated oven for 8 minutes, then remove to cool on a wire rack.

  3. Reduce oven temperature to 325 degrees F (165 degrees C).

  4. Beat the softened cream cheese in a large bowl with an electric mixer until fluffy. Gradually add 1 cup of sugar, beating until blended. Add eggs one at a time, beating well after each addition. Stir in sour cream, espresso and vanilla. Pour batter into the baked and cooled crust.

  5. Bake cheesecake in the preheated oven for 1 hour and 5 minutes; then turn the oven off, partially open the door and allow the cheesecake to rest for 15 minutes more. Remove from the oven, and run a knife around the edges. Cool cheesecake on a wire rack to room temperature, then cover the springform pan with plastic wrap, and chill in the refrigerator for 8 hours.

  6. To serve, cut the cheesecake into wedges and garnish each slice with whipped cream and caramel sauce.

  • Strawberry Cheesecake Wontons (courtesy of barbarabakes.com)

Ingredients

  • 1 8-ounce package cream cheese, room temperature

  • 1/2 cup sugar

  • 1 tablespoon all-purpose flour

  • 1 large egg

  • 1 tablespoon sour cream

  • 1/2 teaspoon vanilla extract

  • 30 2-inch square won ton wrappers

  • 1/2 cup water

  • 1 egg

  • 1 cup frozen strawberries, thawed

  • 6 large fresh strawberries, diced

  • 3 tablespoon water

  • 2 tablespoons sugar

  • 1 teaspoon cornstarch

  • red food coloring, optional

Directions

  1. Prepare Strawberry Sauce: Add thawed strawberries and water to a small saucepan. In a small bowl, mix together sugar and cornstarch; add to saucepan and stir until dissolved. Bring to a boil over medium high heat, stirring constantly. Continue cooking and stirring until thickened and clear. Add a drop of red food coloring, if using. Pour cooked strawberry mixture over diced strawberries in a mixing bowl, and stir to combine.

  2. Cheesecake Filling: In a mixing bowl, beat together the cream cheese, sugar, and flour until smooth. Beat in the egg, sour cream, and vanilla just until blended.

  3. Create egg wash: In a small mixing bowl, whisk together 1/2 cup water and 1 egg.

  4. Assemble the wontons: Place wrapper on a work surface. Dip a finger in the egg wash, and paint all 4 edges with the wash. Spoon 2 teaspoons of the cheesecake mixture into the center of the wrapper. Bring the corners of the wonton together to the center and pinch together to form an "X"; pinch the edges to seal. Place folded wonton on a Silpat or parchment lined baking sheet and cover with plastic wrap to avoid drying out. Repeat with remaining wrappers.

  5. Frying wontons: Add 1 1/2 inches of vegetable oil to a large wok or deep pot. Heat the oil to 375°. Add five wontons at a time to the oil and fry, turning occasionally until they are golden brown. Remove to a baking sheet lined with paper towels to drain excess oil.

  • Toffee Cheesecake Pops (courtesy of tasteofhome.com)

Ingredients

  • 3 packages (8 ounces each) cream cheese, softened

  • 3/4 cup sugar

  • 3 teaspoons vanilla extract

  • 3 large eggs, lightly beaten

  • 2 packages (8 ounces each) brickle toffee bits, divided

  • 80 lollipop sticks (4 inches long)

  • 1-3/4 pounds dark chocolate candy coating, melted

Directions

  1. Preheat oven to 350°. Coat bottom and sides of a 9-in. springform pan with cooking spray.

  2. In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla until blended. Add eggs; beat on low speed just until blended. Fold in one package of toffee bits. Pour into prepared pan; place on a baking sheet. Bake 40-45 minutes or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.

  3. Shape cheesecake mixture into eighty 1-in. balls (about 1 tablespoon each); insert a lollipop stick in each. Place on waxed paper-lined baking sheets. Freeze 1 hour or until firm.

  4. Place remaining bag of toffee bits in a small bowl. Dip pops in melted candy coating; allow excess to drip off. Dip tops in toffee bits. Place on waxed paper-lined baking sheets; let stand until set. Store in airtight containers in the refrigerator.

Enjoy!