Old Fashioned Coconut Cream Pie

This pie is a bit time consuming, since you have to bring it to a boil over low heat, but it is SO worth it!

Old Fashioned Coconut Cream Pie
by Carol H at Allrecipes.com

3 cups half-and-half
2 eggs
3/4 cup white sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
1 cup flaked coconut, toasted
1 teaspoon vanilla extract
1 9-inch pie shell, baked
1 cup frozen whipped topping, thawed

In a medium saucepan, combine half-and-half, eggs, sugar, flour and salt. Bring to a boil over low heat, stirring constantly. Remove from heat and stir in 3/4 cup of the coconut and the vanilla extract. Pour into the pie shell and chill for 2 to 4 hours, or until firm.

Before serving, top with whipped topping and with the remaining 1/4 cup of coconut.

Note: To toast coconut, spread it in an ungreased pan and bake in a 350 degree oven for 5 to 7 minutes, or until golden brown, stirring occasionally. (But watching CONSTANTLY! It can burn very easily!)

Chocolate Cheesecake

Not being an overly huge fan of chocolate myself, I do have to say that this cheesecake is AWFULLY good. Although a little bit goes a long, long way with me.

Chocolate Cheesecake II
by Diane Young at Allrecipes.com

1 1/2 cups chocolate cookie crumbs
2 Tablespoons white sugar
1/4 cup butter, melted
1/4 cup semisweet chocolate chips
1/4 cup heavy whipping cream
3 8-ounce packages cream cheese, softened
1 cup white sugar
1/3 cup unsweetened cocoa powder
3 eggs
1 teaspoon vanilla extract

Topping (if you choose to use it - which I don't):
1 1/2 cups semisweet chocolate chips
1/4 cup heavy whipping cream
1 teaspoon vanilla extract

**These tips are not part of the recipe but they're good tips to keep in mind when making cheesecake. Found at allrecipes.com.**

Cheesecake Tips - Cream Cheese:

• The cream cheese should be at room temperature before you begin mixing, or you'll end up with lumps in your cheesecake.
• Using cold cream cheese also leads to overbeating--whipping too much air into the batter--which forms unattractive air bubbles on the surface of the cake.
• Unless the recipe instructions specifically note otherwise, you should beat the cream cheese by itself until it's smooth and light, before adding any other ingredients.
• If you end up with lumps in your batter, run the mixture through a sieve or give it a quick spin in the food processor and you'll have silky smooth results.

Cheesecake Tips - Baking:

• Cheesecake tends to get over-baked because, while they look underdone, they are actually done when the center is still wobbly. At this stage the residual heat of the baking process will "carry over" and the center will continue to cook.
• Remove the cheesecake from the oven to cool on a rack, or you can simply leave the oven door closed, turn off the heat and let the cheesecake cool for at least an hour. This helps prevent the cheesecake from sinking in the center.

Now the directions:
Preheat oven to 350 degrees F ( 175 degrees C) and lightly grease a 9 inch springform pan.

In a small bowl, mix together 1 1/2 cups chocolate wafer crumbs, 2 tablespoons sugar, and the melted butter. Press onto the bottom and 1 1/2 inch up the sides of the prepared 9 inch springform pan.

Bake crust at 350 degrees F (175 degrees C) for 10 minutes then allow it to cool. Reduce oven temperature to 325 degrees F (165 degrees C).

To Make Filling: In a small saucepan, heat 1/4 cup whipping cream and 1/4 cup chocolate chips, stirring constantly, until chips are melted. Remove from heat.

In a large mixing bowl, beat cream cheese until smooth and then add 1 cup of sugar, beating again until smooth. Add cocoa and beat well. Add eggs and beat on low until just blended. Stir in 1 teaspoon vanilla and reserved chocolate mixture until blended. Pour over crust.

Bake at 325 degrees F (165 degrees C) for 45 to 50 minutes or until center is almost set.

To Make Topping: In a small saucepan, heat 1/4 cup whipping cream and 1 teaspoon vanilla until just before boiling. Stir constantly and be careful not to boil over. Have 1 1/2 cups chocolate chips ready in a small bowl. Pour in the hot cream and stir with a spoon until smooth. Spread over baked cheesecake and refrigerate overnight.

The Best Unbaked Cherry Cheesecake Ever

Unless you don't like flavors/fruits on top of your cheesecake -like me- and then it's just the Best Unbaked Cheesecake Ever.

The Best Unbaked Cherry Cheesecake Ever
by LuCynda at Allrecipes.com

Graham Cracker Crust:
(You can always just buy a crust if you don't want to make it. Store bought graham cracker crumbs make it easier, too. I'm all about easy/simple helps!)
1 1/4 cups graham cracker crumbs
1/4 cup margarine, softened
1/4 cup sugar (or 1/3 cup, dependent on your preference)

Filling:
1 (8 ounce) package of cream cheese, softened to room temperature
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy cream, whipped

1 can cherry pie filling or other filling of your choice

**These tips are not part of the recipe but they're good tips to keep in mind when making cheesecake.**

Cheesecake Tips:

• The cream cheese should be at room temperature before you begin mixing, or you'll end up with lumps in your cheesecake.
• Using cold cream cheese also leads to overbeating--whipping too much air into the batter--which forms unattractive air bubbles on the surface of the cake.
• Unless the recipe instructions specifically note otherwise, you should beat the cream cheese by itself until it's smooth and light, before adding any other ingredients.
• If you end up with lumps in your batter, run the mixture through a sieve or give it a quick spin in the food processor and you'll have silky smooth results.
  

Now to the preparation...

Mix together graham cracker crumbs, margarine and sugar in a bowl until well incorporated and crumbly. Press into a pie plate, going up the sides as much as possible.

Beat the cream cheese until smooth. Add powdered sugar and vanilla and beat until smooth again and to a spreadable stage. Add the whipped cream into the cream cheese mixture and whisk/beat until smooth. Pour cream cheese into the prepared crust. Smooth the top with a spatula and refrigerate until firm, about 2 to 3 hours.

Spread the cherry pie filling over the top and refrigerate until ready to serve.