Italian Cream Cheese Cake

Discussion in 'Cakes' started by torreyy, Mar 11, 2014.

  1. torreyy

    torreyy Well-Known Member

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    Location:
    Houston, Texas
    Does anyone have a really great MOIST recipe for an Italian Cream Cheese cake? I've found two different ones and I cannot believe how dry they were. :eek: Somebody? Anybody?

    I'd like to bake one for Easter. Thanks!!! :)
     
    torreyy, Mar 11, 2014
    #1
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  2. torreyy

    SmartPea85 Well-Known Member

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    http://www.tasteofhome.com/recipes/italian-cream-cheese-cake
    cream cheesecake.jpg
    I have never heard of this before, but it looks delish! I might have to try this myself.
    In my searches I've also found what they're calling an IRISH cream cheesecake, which includes adding homemade Irish Cream Liqueur:
    Homemade Irish Cream Liqueur

    Ingredients:

    1 cup half and half or heavy cream

    1 14-ounce can of sweetened condensed milk

    1 to 1 2/3 cups Irish whiskey (we use Jameson)

    1/2 to 1 teaspoon instant coffee granules

    2 tablespoons chocolate syrup

    1 teaspoon vanilla extract

    1/2 to 1 teaspoon almond extract (optional)
     
    SmartPea85, Mar 12, 2014
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  3. torreyy

    Jcandy Well-Known Member

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    I tried preparing the following cake and trust me it tasted heavenly.

    Ingredients:

    Crust
    1 ½ cups graham cracker crumbs (24 squares)
    3 tablespoons packed brown sugar
    6 tablespoons butter, melted
    Filling:
    2 packages (8 oz each) cream cheese, softened
    3/4 cup granulated sugar
    2 eggs
    1/2 cup flaked coconut
    1/2 cup chopped pecans, toasted
    Additional chopped pecans, toasted, if desired
    Steps
    • 1 Heat oven to 350°F. Line bottom and sides of 13x9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray foil with cooking spray. In small bowl, mix crust ingredients. Press in bottom of pan.

    • 2 In large bowl, beat cream cheese, granulated sugar and eggs with electric mixer on medium speed 30 seconds. Beat on high speed 1 minute or until smooth. Stir in coconut and 1/2 cup pecans. Carefully spread filling over crust.

    • 3 Bake 25 minutes or until set. Cool in pan on cooling rack 30 minutes. Refrigerate at least 3 hours or overnight. Use foil to lift out of pan. Cut into 6 rows by 4 rows. Sprinkle with additional chopped pecans.
    Courtesy: Pillsbury.com
     
    Jcandy, Mar 24, 2014
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