Classic Cheescake
2 pkgs (8oz each) cream cheese, softened
2 eggs
3/4 c sugar
2 tsp vanilla
1/2 tsp grated lemon peel
Cheesecake topping (below)
Heat oven to 350*. Prepare crust but do not bake.
BEAT cream cheese slightly.
ADD eggs, sugar, vanilla and lemon peel; beat until light and fluffy.
POUR into crust.
BAKE until firm, about 25 minutes.
SPREAD Cheesecake topping carefully over pie; cool.
Refrigerate at least 8 hours.
Makes 8 servings
1 1/2 cups graham cracker crumbs
PREHEAT oven to 350 degrees F.
BEAT cream cheese, granulated sugar and brown sugar in large mixer bowl until fluffy.
BAKE for 55 to 60 minutes or until edge is set but center still moves slightly.
2 cups graham cracker crumbs
Prepare crumb crust by combining cracker or wafer crumbs, butter or margarine, and
Press mixture into bottom and 2 inches up sides of a 9 inch springform pan. Refrigerate.
Melt chocolate chips in top of a double boiler over hot water. Set aside.
Beat cream cheese and 1 cup sugar in a large mixing bowl until smooth and creamy.
Gradually pour in chocolate mixture beating on low speed until well-blended.
Add 1/2 cup sour cream, flour, vanilla.
Blend until smooth. Pour into prepared crust.
Bake in a preheated oven at 350 degrees F (175 degrees C) for 55 - 60 minutes or until
Cool completely. Chill several hours or ovenrnight.
1 1/2 cups graham cracker crumbs
Combine cookie or graham cracker crumbs with butter or margarine.
In a large bowl, beat with an electric mixer the cream cheese, sugar, lime peel,
Add key lime juice with mixer on low. Finish mixing by hand. Do not overbeat,
Pour batter into prepared crust.
Bake at 300 degrees F (150 degrees C) for 55 to
Turn oven off, and let cheesecake stand in oven 30 minutes with the door open at
Remove from oven. Refrigerate cake overnight, and up to three days.
1 (12 ounce) package ladyfingers
Preheat oven to 350 degrees F (175 degrees C).
Mix the melted butter into the crumbs. Moisten with 2 tablespoons of the coffee liqueur.
Press into an 8 or 9 inch springform pan.
In a large bowl, mix cream cheese, mascarpone, and sugar until very smooth.
Add 2 tablespoons coffee liqueur, and mix.
Add the eggs and the flour; mix SLOWLY until just smooth.
Place pan on middle rack of oven. Bake for 40 to 45 minutes, or until just set.
Open oven door, and turn off the heat.
Refrigerate for at least 3 hours, or overnight.
1 cup graham cracker crumbs
2 (8 ounce) packages cream cheese, softened
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine cream cheese and 1/2 cup sugar. Mix at medium speed until smooth.
In a small bowl, stir together 1/3 cup sugar and 1/2 teaspoon cinnamon.
Bake in preheated oven for 60 to 70 minutes. With a knife, loosen cake from rim of pan.
12 chocolate sandwich cookies with creme filling
Remove cookie top from each sandwich cookie; crush and set aside.
Place cream-topped cookies in foil-lined muffin cups, cream side up.
In a mixing bowl, beat cream cheese, sugar, cocoa and vanilla until fluffy.
Beat in eggs until blended. Fill muffin cups three-fourths full.
Sprinkle 1/4 cup reserved cookie crumbs over top (discard remaining crumbs
Bake at 325 degrees F for 20-25 minutes or until set. Cool completely.
Cover and refrigerate for at least 2 hours.
Just before serving, top each cheesecake with about 2 tablespoons of pie filling.
1 cup graham cracker crumbs
Combine crumbs, 2 tablespoons sugar and butter.
Mash cream cheese until soft and creamy.
Beat in eggs one at a time.
Pour mixture into crumb-lined pan. Bake in a preheated 325 degree F (165 degrees C)
Cool and then remove cake from pan by loosening edges with a knife.
Place frozen blueberries on top of cake. Melt jelly and spoon over blueberries to glaze.
1 1/2 cups graham cracker crumbs
In a bowl, combine the cracker crumbs, sugar and 1 teaspoon orange peel; stir in butter.
In a small saucepan, sprinkle gelatin over orange juice and let stand for 1 minute.
Meanwhile, in an icing bowl, beat cream cheese and remaining orange peel until blended.
In a mixing bowl, beat cream until stiff peaks form. Fold into cream cheese mixture.
Refrigerate for 3-4 hours before serving. Carefully run a knife around the edge of pan to
Mix 1 cup sour cream, 2 TB sugar and 2 tsp vanilla.
Pumpkin Cheesecake
1/3 cup butter
1/4 cup granulated sugar
3 (8 ounce) packages cream cheese
1 cup granulated sugar
1/4 cup packed light brown sugar
2 large eggs
1 (15 ounce) can Pure Pumpkin
2/3 cup Evaporated Milk
2 tablespoons cornstarch
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 (16 ounce) container sour cream
1/3 cup granulated sugar
1 teaspoon vanilla extract
COMBINE graham cracker crumbs, butter and granulated sugar in medium bowl.
Press onto bottom and 1 inch up side of ungreased 9-inch springform pan.
Bake for 6 to 8 minutes (do not allow to brown).
Cool on wire rack for 10 minutes.
Beat in eggs, pumpkin and evaporated milk.
Add cornstarch, cinnamon and nutmeg; beat well.
Pour into crust.
COMBINE sour cream, granulated sugar and vanilla extract in small bowl; mix well.
Spread over surface of warm cheesecake. Bake for 5 minutes. Cool on wire rack.
Refrigerate for several hours or overnight.
Remove side of springform pan
Chocolate Cheesecake
2 tablespoons white sugar
1/3 cup melted butter
1 cup semisweet chocolate chips
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 eggs
1/2 cup sour cream
3 tablespoons all-purpose flour
2 teaspoons vanilla extract
1/2 cup sour cream (optional)
2 tablespoons sugar.
Blend in eggs.
filling is firm. Turn ovenn off. Cool cheesecake 1 hour without opening door.
Garnish just before serving with sweetened sour cream
made by combining 1 tablespoon sugar with 1/2 cup sour cream.
Key Lime Cheesecake
6 tablespoons butter, melted
24 ounces cream cheese, softened
1 cup white sugar
1 tablespoon cornstarch
3 eggs
1 tablespoon grated lime zest
2/3 cup key lime juice
Press into bottom and partially up sides of 9 inch springform pan. Refrigerate.
and cornstarch until smooth and fluffy. Beat in eggs one at a time,
blending just until smooth.
or cake will crack during baking.
65 minutes, or until set.
To minimize cracking, place a shallow pan half full of hot water on lower
rack during baking.
least 4 inches.
Tiramisu Cheesecake
4 tablespoons butter, melted
4 tablespoons coffee flavored liqueur
3 (8 ounce) packages cream cheese
1 (8 ounce) container mascarpone cheese
1 cup white sugar
2 eggs
4 tablespoons all-purpose flour
1 (1 ounce) square semisweet chocolate
Place a pan of water on the bottom of oven.
Crush the package of ladyfingers
to fine crumbs.
The consistency of the mascarpone can vary.
If the cheesecake batter is too thick, add a little cream. Do not overmix at this point.
Pour batter into crust.
Leave cake to cool in oven for 20 minutes. Remove from oven,
and let it finish cooling.
Right before serving, grate the semi-sweet chocolate overtop.
Autumn Cheesecake
1/2 cup finely chopped pecans
3 tablespoons white sugar
1/2 teaspoon ground cinnamon
1/4 cup unsalted butter, melted
1/2 cup white sugar
2 eggs
1/2 teaspoon vanilla extract
4 cups apples - peeled, cored and thinly sliced
1/3 cup white sugar
1/2 teaspoon ground cinnamon
1/4 cup chopped pecans
In a large bowl, stir together the graham cracker crumbs, 1/2 cup finely chopped pecans,
3 tablespoons sugar,1/2 teaspoon cinnamon and
melted butter; press into the bottom of a 9 inch springform pan.
Bake in preheated oven for 10 minutes.
Beat in eggs one at a time, mixing well after each addition.
Blend in vanilla; pour filling into the baked crust.
Toss the cinnamon-sugar with the apples to coat.
Spoon apple mixture over cream cheese layer and sprinkle with 1/4 cup chopped pecans.
Let cool, then remove the rim of pan. Chill cake before serving.
Black Forest Cheesecake Cups
2 (8 ounce) packages cream cheese, softened
3/4 cup sugar
1/3 cup baking cocoa
1 teaspoon vanilla extract
2 eggs
1 (21 ounce) can cherry pie filling
1/2 cup whipped topping
or save for another use).
Top with a dollop of whipped topping.
Blueberry Cheesecake Cups
2 tablespoons white sugar
1/4 cup melted butter
2 (8 ounce) packages cream cheese, softened
1 cup sour cream
3/4 cup white sugar
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
4 eggs
2 cups frozen blueberries, dry pack
1/3 cup blueberry jelly
Pat mixture into the bottom of a 9 inch springform pan.
Gradually beat in sour cream, 3/4 cup sugar, vanilla and flour.
oven for 1 hour or until firm to the touch.
Chill until ready to serve.
Cranberry Cheesecake
2 tablespoons sugar
2 teaspoons grated orange peel, divided
1/3 cup butter or margarine, melted
1 (.25 ounce) envelope unflavored gelatin
1/4 cup orange juice
1 (8 ounce) package cream cheese, softened
1 (16 ounce) can whole berry cranberry sauce
1 1/2 cups heavy whipping cream
Press onto the bottom of a greased 9-in. springform pan.
Bake at 350 degrees F for 10 minutes. Cool completely.
Cook over low heat, stirring until gelatin is completely dissolved; cool slightly.
Beat in cranberry sauce until smooth. Beat in cooled gelatin mixture; mix well.
Pour over crust.
loosen. Remove sides of pan. Refrigerate leftovers.
