Cast Iron Cheesecake Recipes

Steps:

• Heat oven to 325°F.
• Combine graham crumbs, butter and 2 Tbsp. sugar; press onto bottom of 10-inch cast-iron skillet sprayed with cooking spray.
• Beat cream cheese with vanilla and remaining sugar in large bowl with mixer until blended. Add eggs, one at a time, mixing on low speed after each just until blended.
• Pour over crust. (Note: Pan will be very full.) Place pan on baking sheet, then place in oven.
• Bake 50 to 55 min. or until center of cheesecake is almost set. Cool completely.
• Refrigerate 4 hours.

Steps:

• Heat oven to 325°F.
• Combine 1 cup graham crumbs, 1/2 of the butter and 2 Tbsp. granulated sugar; press onto bottom of 10-inch cast-iron skillet sprayed with cooking spray. Combine remaining graham crumbs and butter with nuts, cinnamon and 1/4 cup of the remaining granulated sugar; reserve for later use.
• Beat cream cheese with vanilla and remaining granulated sugar in large bowl with mixer until blended. Add eggs, one at a time, mixing on low speed after each just until blended.
• Pour 2 cups batter over crust; sprinkle with 1/2 of the reserved graham crumb mixture. Top with 1/2 of the remaining batter; sprinkle with remaining graham crumb mixture. Cover with remaining batter; smooth top with back of spoon. Place skillet on baking sheet, then place in oven.
• Bake 50 to 55 min. or until center of cheesecake is almost set. Cool completely. Refrigerate 4 hours. Whisk powdered sugar and milk until blended. Spread over top of cheesecake.

Steps:

• Dry chicken with paper towels and pound to a uniform thickness of 1/2 to 3/4-inch thickness.
• Combine cumin, chipotle chili powder, chili powder, smoked paprika, salt, coriander, garlic, Mexican oregano, and pepper in a bowl. Divide spice mixture in half. Sprinkle chicken with 1/2 of the spice mixture and rub on both sides of the chicken. Cover with plastic wrap and refrigerate for at least 1 hour, or up to 8 hours.
• Combine bell pepper slices, onion slices, and 1 tablespoon olive oil in a bowl. Stir vegetables until coated in oil, then sprinkle reserved spice mix over the vegetables. Stir until evenly coated; set aside.
• Heat a dry 12-inch cast iron skillet over medium-high heat. Pour remaining 2 tablespoons oil into the hot skillet. Add chicken breasts to the skillet and cook until the chicken is nicely browned, 4 to 5 minutes per side. Transfer chicken to a cutting board.
• Add seasoned vegetables to the same skillet and cook, stirring occasionally, about 5 minutes.
• While vegetables are cooking, slice the chicken breasts into 1/2-inch slices, and add back to the skillet to continue cooking. Continue stirring and cooking until the chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove skillet from heat and drizzle lime juice over all. Give one final stir and serve in warm flour tortillas.

Steps:

• Heat oven to 325°F.
• Combine graham crumbs, butter and 2 Tbsp. sugar; press onto bottom of 10-inch cast-iron skillet sprayed with cooking spray.
• Beat cream cheese with vanilla and remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.
• Pour over crust. (Note: Pan will be very full.) Place pan on baking sheet, then place in oven.
• Bake 50 to 55 min. or until center of cheesecake is almost set. Cool completely.
• Refrigerate 4 hours.