Cheesecake Recipes - Cheese Cake Recipes
Famous Recipes for Cheesecake
KEY LIME CHEESECAKE
1 9-inch deep-dish graham cracker pie crust 3 eggs 2 (8-oz) packages cream cheese, softened 2/3 cup sugar 16 oz sour cream 1 tsp vanilla 1/4 cup key lime juice Beat eggs; add cream cheese, sugar, sour cream, vanilla, and key lime juice and beat until smooth. Pour into pie crust and bake at 350F degrees for 60-70 minutes. Allow to chill in the refrigerator for several hours before serving.
PUMPKIN CHEESECAKE WITH CARAMEL SWIRL
The 1990s opened with American cooks finding their way back to some of the foods and flavors of our country's beginning, then modifying them with new knowledge gained over time. Cheesecakes have been around for centuries, but they've never been more popular in the United States than they are right now. Pumpkin, too, is a New World food for which tradition reserves an honored place at any Thanksgiving table. We've teamed up these old favorites with luscious caramel in a creamy dessert that's right in step with the times. Crust 1 1/2 cups ground gingersnap cookies 1 1/2 cups toasted pecans (about 6 ounces) 1/4 cup firmly packed brown sugar 1/4 cup (1/2 stick) unsalted butter, melted Filling 4 8-ounce packages cream cheese, room temperature 1 2/3 cups sugar 1 1/2 cups canned solid pack pumpkin 9 tablespoons whipping cream 1 teaspoon ground cinnamon 1 teaspoon ground allspice 4 large eggs 1 tablespoon (about) purchased caramel sauce 1 cup sour cream For Crust: Preheat oven to 350°F. Finely grind ground cookies, pecans and sugar in processor. Add melted butter and blend until combined. Press crust mixture onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. For Filling: Using electric mixer, beat cream cheese and sugar in large bowl until light. Transfer 3/4 cup mixture to small bowl; cover tightly and refrigerate to use for topping. Add pumpkin, 4 tablespoons whipping cream, ground cinnamon and ground allspice to mixture in large bowl and beat until well combined. Add eggs 1 at a time, beating just until combined. Pour filling into crust (filling will almost fill pan). Bake until cheesecake puffs, top browns and center moves only slightly when pan is shaken, about 1 hour 15 minutes. Transfer cheesecake to rack and cool 10 minutes. Run small sharp knife around cake pan sides to loosen cheesecake. Cool. Cover tightly and refrigerate overnight. Bring remaining 3/4 cup cream cheese mixture to room temperature. Add remaining 5 tablespoons whipping cream to cream cheese mixture and stir to combine. Press down firmly on edges of cheesecake to even thickness. Pour cream cheese mixture over cheesecake, spreading evenly. Spoon caramel sauce in lines over cream cheese mixture. Using tip of knife, swirl caramel sauce into cream cheese mixture. (Can be prepared 1 day ahead. Cover and refrigerate.) Release pan sides from cheesecake. Spoon sour cream into pastry bag fitted with small star tip (do not stir before using). Pipe decorative border around cheesecake and serve. Serves 10.
Christmas Cheesecake Topped Brownies
Ingredients 1 (21 1/2 oz) package brownie mix 1 (8 oz) package cream cheese; softened 2 tablespoons butter or margarine, softened 1 tablespoon cornstarch 1 (14 oz) can sweetened condensed milk 1 egg 1 teaspoon vanilla extract 1 (16 oz) container prepared chocolate frosting Method Preheat oven to 350°F. Grease a 9 by 13 inch baking pan. Prepare brownie mix according to the directions on the package. Spread into prepared baking pan. In a medium bowl, beat cream cheese, butter and cornstarch until fluffy. Gradually beat in sweetened condensed milk, egg and vanilla until smooth. Pour cream cheese mixture evenly over brownie batter. Bake for 45 minutes, or until top is lightly browned. Allow to cool, spread with frosting and cut into bars.
Cheesecake with a Twist a.k.a. Lemonade Cheese Cake
2 cups whole-milk ricotta 1 6-ounce can frozen lemonade, thawed 2 large eggs 1/2 cup sugar 1/3 cup all-purpose flour Graham cracker crust* 1. Bake and cool graham cracker crust before mixing filling. 2. In a food processor or with an electric mixer, combine 2 cups whole-milk ricotta, 1 6-oz can frozen lemonade concentrate, thawed, 2 large eggs, 1/2 cup sugar and 1/3 cup all-purpose flour. 3. Process or blend two minutes. 4. Pour into a prepared graham cracker pie crust, and bake at 350° F. for 50 to 55 minutes or until center is set. 5. Cool completely, then cover and chill at least 4 hours. *Graham Cracker Crust Preheat oven to 325° F. for crust, then raise to 350° F. before mixing pie filling. 8 honey grahams ** 6 tablespoons soft butter 3 tablespoons sugar 1 teaspoon cinnamon Crush crackers. Add sugar and cinnamon. Melt butter and stir into crumbs. Press into 9-inch pie pan. Bake at 325°F. until lightly browned, 10 to 12 minutes; cool before filling. ** If using packaged graham-cracker crumbs, For a 9" pie plate, use 1 ¼ cups graham cracker crumbs ¼ cup sugar 1/3 cup melted butter or margarine 1 teaspoon cinnamon Bake at 375°F. for 8 minutes.
Cool Lime Pie (no-bake filling)
1 pkg. (8 ozs.) cream cheese, softened 1 can (14 ozs.) Eagle Brand sweetened condensed milk (NOT evaporated milk) 1 6-ounce can frozen limeade, thawed 4 drops green food coloring, optional 1 carton frozen, whipped topping, thawed, divided 1 kiwifruit, peeled and sliced, and mandarin-orange segments, for garnish, optional Graham cracker crust* 1. In a mixing bowl, beat cream cheese and milk until smooth. 2. Add limeade and food coloring, if desired. Fold in half of the whipped topping. Pour into crust. 3. Cover and refrigerate for 2 hours. Garnish with kiwi, remaining whipped topping, and orange segments, if desired. Or pass separately. Baby Pumpkin Cheesecakes 12 gingersnap cookies 2 1/2 cups low fat ricotta cheese 1 cup pumpkin puree 1/2 cup dark brown sugar equivalent of two eggs, beaten 2 teaspoons vanilla 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon cinnamon 1/4 teaspoon powdered ginger Preheat the oven to 375 degrees. Line 12 muffin tins and place a gingersnap in the base of each tin. Beat the ricotta cheese until smooth then add the pumpkin puree and brown sugar. Mix until smooth. Beat in the remaining ingredients until light and fluffy. Spoon into the prepared muffin cups. Bake for 20 minutes, turn off the oven, and let the cheesecakes sit undisturbed for one hour. Do not peek or open the oven door during or after baking. Let the cheesecakes cool to room temperature. Chill for at least four hours or overnight. Serve chilled or at room temperature.
ITALIAN CHEESECAKE
- 1 pound ricotta cheese - 1 pound cream cheese - 1 1/2 cups granulates sugar - 4 eggs, slightly beaten - 1 tsp vanilla - 1 tsp lemon extract ( not lemon juice) - 3 Tbs all-purpose flour - 3 Tbs cornstarch - 1/2 cup butter, melted & cooled - 2 cups sour cream - Graham cracker crumbs In a large mixing bowl with an electric mixer, cream ricotta cheese and cream cheese. Add sugar, eggs, vanilla and lemon extract; mix well. Add flour and cornstarch, then add melted butter. Fold in sour cream. Grease an 9 inch springform pan and sprinkle generously with graham cracker crumbs. Pour cheese mixture into pan. Bake in a preheated oven for 325 degree , 1 hour. Then turn off the heat and leave the cake in oven for 2 hours. Do not open the oven door for 3 hours afteer the cake is placed in the oven THIS IS THE MOST IMPORTANT STEP OF THE RECIPE. After 3 hours, remove cheesecake from oven and cool completely. Store in refrigerator until ready to serve. MAKES 12-15 SERVINGS
Pina Colada Cheesecake
(6 servings) Crust: 1/2 c VANILLA WAFERS or GRAHAM CRACKER CRUMBS 1/2 c FLAKED COCONUT 3 tb BUTTER or MARGARINE, melted CAKE: 1 (8 oz.) can PINEAPPLE, crushed (drained) 3 (8 oz. each) pkgs CREAM CHEESE, softened 3 EGGS 1 c SUGAR 1 c DAIRY SOUR CREAM 3 tb DARK RUM 2 ts COCONUT EXTRACT Preheat oven to 350-degrees. In a medium bowl combine cookie crumbs, coconut and butter. Press onto bottom and sides of 9-inch springform pan. Bake 10 Min. cool.
Red Lobster Bananas Foster Cheesecake Clone
Crust: 3/4 cup all purpose flour 3/4 cup finely chopped pecans 4 tablespoons unsalted butter (1/2 stick) 3 tablespoons sugar 2 tablespoons golden brown sugar (packed) 1 1/2 teaspoons vanilla extract Filling: 2 packages Neufchetel or cream cheese, room temperature 1 1/4 cups sugar 2 tablespoons cornstarch 3 large eggs 2 cups pureed bananas (about 4 bananas) 1 cup sour cream (regular or low-fat) 1 1/2 tablespoons fresh lemon juice 1 teaspoon vanilla extract 1 tablespoon ground cinnamon 1 pinch salt Topping: 1 cup regular or low-fat sour cream 1/4 cup sugar 1/4 teaspoon vanilla extract 1 (17-ounce) jar caramel sauce 2 tablespoons dark rum 2 bananas, sliced Position rack in center of oven and preheat oven to 350 degrees F. Wrap outside of 9-inch diameter springform pan with 3-inch-high sides with heavy-duty foil. Combine flour, pecans, butter, sugar, brown sugar and vanilla in large bowl. Mix well. Press mixture onto bottom of prepared pan. Using electric mixer, beat cream cheese in large bowl until smooth. Gradually beat in sugar. Beat in cornstarch. Add eggs, one at a time, beating until just blended after each addition. Add pureed banana, sour cream, lemon juice, vanilla, cinnamon and salt. Beat just until combined. Transfer filling to crust-lined pan. Place pan in large roasting pan. Add enough hot water to roasting pan to come one inch up sides of springform pan. Bake until center of cake is just set, about 1 hour 15 minutes. Remove cake from oven. Maintain oven temperature. Meanwhile, prepare topping. Mix together sour cream, sugar and vanilla in small bowl until well blended. Spread topping over cheesecake. Bake until topping is set, about 10 minutes. Turn off oven. Let cake stand in oven until cooled to room temperature, about 2 hours. Refrigerate cake until well chilled. Cover and refrigerate overnight. Cut around cake to loosen; remove pan sides. Transfer cake to platter. Warm caramel sauce in small saucepan over low heat, stirring often. Mix in rum. Drizzle some sauce decoratively over cake. Arrange bananas atop cake. Cut cake into wedges and serve with sauce. Yield: 10 servings
Reese's Peanut Butter Cup Cheesecake
Serving Size : 4 32 Oz Cream Cheese -- softened 1 C Sugar 5 Eggs -- at room temperature 1/4 C Cornstarch 1 Tsp Vanilla 1/2 C Whipping Cream 8 Reese's Peanut Butter Cups Crust: 1 1/2 Pkg Graham Crackers -- crushed 5 Tbsp Butter -- melted 1/3 C Sugar Crust: Mix all ingredients and pat into a 10" spring form pan. Cake: Chop peanut butter cups. Cream the cheese until light. Add sugar and beat some more. Add eggs, one at a time and beat after each. Mix in cream, vanilla and cornstarch. Stir in candy. Pour into crust and bake at 350F for 1 hour or so until outside edge is firm and middle is still soft. When the cake comes out of the oven run a knife around the edge. Cool for several hours then top with melted chocolate.
