Cheesecake To Go

Cheesecake, chocolate, sprinkles, to go!! What could be better than this?

Cheesecake on a Stick
1 cup(s)
(lowfat) milk
11.1 ounce(s)
package no-bake cheesecake , without crust packet
1 cup(s)
(finely crushed) chocolate wafers or sandwich cookies
1 package(s)
(12-oz.) chocolate chips
2 teaspoon(s)
vegetable shortening
(optional) sprinkles, crushed nuts, mini chocolate chips, etc., for garnish

Pour milk into a large bowl. Add cheesecake filling mix and beat with an electric mixer on low speed until combined. Increase speed to medium and beat until thick, about 3 minutes. Stir in crushed wafers. Cover bowl and refrigerate at least 1 hour.
Line a baking sheet with parchment paper. With moistened hands, roll cheesecake mixture by the tablespoonful into 30 balls and place on prepared baking sheet. Insert a small wooden or lollipop stick into each cheesecake ball; freeze until firm, about 2 to 3 hours.
In a small saucepan, melt the chocolate chips and shortening over low heat, stirring until smooth. Spread out sprinkles, nuts or any other decorations you like on a sheet of parchment paper.
Remove pops from freezer. Carefully dip each pop into chocolate, turning to coat, then roll it in decorations and return to baking sheet. Freeze at least 2 more hours, or until serving time

Courtesy of Quick and Simple

Yummy Cheesecake

This is the easiest (and tastiest) cheesecake ever, I never make any other.

Everyone loves it. My husband's work associates request them. I made them two for their holiday lunch.

The recipe is from The Cake Mix Doctor cookbook, it's been around while, but I think almost everything in it is wonderful (and easy, which is the best part).

Boring picture, but it tastes good!

New York Style Cheesecake

(the easy way)

CRUST AND FILLING:
1 package of plain white cake mix (18.25 oz)
4 Tablespoons of butter, melted (1/2 stick)
4 large eggs
2 packages of cream cheese (8 oz)
1 can of sweetened condensed milk (14 oz)
½ cup of sour cream
2 Tablespoons of fresh lemon juice
2 teaspoons pure vanilla extract
TOPPING:
1 cup sour cream
½ cup of sugar

Preheat oven to 325. Grease a 13 x 9 inch pan.
Measure out ½ cup of the cake mix and set aside.
Place the remaining cake mix, 1 egg and the ½ stick of butter in bowl and blend with electric mixer. Once mixed, place in greased baking dish and pat evenly over bottom. Set aside.
In the same bowl mix filling. Add cream cheese and sweetened condensed milk and blend together on low. Add reserved cake mix, remaining 3 eggs, sour cream, lemon juice and vanilla. Beat until creamy about 1 minute. Pour the filling over the crust and spread evenly with spatula. Place pan in oven and bake 35 to 40 minutes. It should look shiny and not jiggle. Remove from oven. Leave oven on.
For the topping mix the sour cream and sugar with a spoon until well combined. Pour topping over cheesecake and bake until set 7 to 10 minutes. Remove from oven and let cool about 30 minutes.

Cover and refrigerate.

HAVE A GREAT WEEKEND, EAT SOME CHEESECAKE!