The Best Cheesecake Recipes

Chocolate Raspberry Truffle Cheesecake Recipe

2017-12-18T17:21:00.000-04:00

2 1/2 cups chocolate wafer crumbs
1/3 cup butter or margarine, melted
1/2 cup granulated sugar
8 ounces semisweet chocolate squares, cut into 1/2-inch cubes
1/4 cup hot strong coffee
24 ounces cream cheese, cut into 1-inch cubes
8 ounces sour cream
1 cup granulated sugar
2 eggs
2 tablespoons whipping cream
1 teaspoon vanilla extract
1/4 cup Chambord or other raspberry-flavored liqueur
Raspberry Sauce
Whipped cream
Fresh mint leaves

Combine wafer crumbs, butter and the 1/2 cup sugar; blend well. Press on bottom and 1 1/2 inches up sides of a 9-inch springform pan. Set aside.Position knife blade in food processor bowl; add chocolate cubes, and process until finely ground.

With food processor running, pour hot coffee through food chute. Process until chocolate is melted and smooth. Add cream cheese cubes and next 6 ingredients, and process until mixture is smooth, stopping once to scrape down sides of processor bowl.

Pour mixture into the prepared crust, and bake at 350 degrees F for 55 minutes (center will still be soft). Let cheesecake cool to room temperature on a wire rack. Cover and chill at least 8 hours.Carefully remove sides of pan. Place each serving on a pool of Raspberry Sauce. Garnish with whipped cream and fresh mint leaves, if desired.

Raspberry Sauce
1 (10 ounce) package frozen raspberries, thawed
2 teaspoons cornstarch

Drain raspberries, reserving juice. Put raspberries through a food mill, and discard seeds. Combine raspberry juice, pur?e and cornstarch, stirring until smooth. Cook over medium heat, stirring until smooth and thickened. Let cool.

More Chocolate Cheesecake Recipes at Best-Cheesecake-Recipes.com

Almond Joy Cheesecake

2016-12-05T08:00:00.000-04:00

Almond Joy CheesecakeCrust
1 1/2 cups chocolate wafers
1 1/2 cups sweetened flaked coconut, toasted
1/2 cup sliced almonds, toasted
1/4 cup granulated sugar
1/2 cup (1 stick) unsalted butter

Preheat oven to 350 degrees F. Wrap outside of 9-inch spring form pan with foil.Finely grind cookie crumbs, coconut, almonds and sugar in a food processor. Add butter; process until moist crumbs form. Press mixture into bottom and up 1-inch side of pan.

Bake crust until set and begins to brown, about 12 minutes. Cool. Reduce oven temperature to 325F.Filling32 ounces cream cheese1 cup granulated sugar4 large eggs1 cup flaked coconut, toasted1 tablespoon coconut extract1 cup sliced almonds, toasted. Using electric mixer, beat cream cheese and sugar in large bowl until smooth.

Add eggs, one at a time, beating just until blended after each addition. Mix in coconut and coconut extract. Fold in almonds. Transfer filling to crust. Bake until cake is puffed and no longer moves when pan is shaken, about 1 hour and 15 minutes. Cool completely on rack.

Glaze1 cup semi-sweet chocolate chips3/4 cup whipping cream1 1/2 teaspoons vanilla extract. Combine chocolate chips, cream and vanilla extract in small saucepan. Stir over medium-low heat until smooth. Cool until glaze begins to thicken but can still be poured, about 30 minutes. Pour glaze over cooled cake; spread evenly. Chill cake overnight.

More Almond Cheesecake Recipes at Best-Cheesecake-Recipes.com

Raspberry And Grand Marnier Cheesecake

2016-07-04T16:07:00.000-04:00

Raspberry and Grand Marnier Cheesecake

1 cup graham cracker crumbs
3 tablespoons granulated sugar
1/4 cup melted butter
10 ounces frozen raspberries, thawed
1/4 cup cold water
1 envelope unflavored gelatine
8 ounces cream cheese
1/2 cup granulated sugar
1 tablespoon Grand Marnier Liqueur
1 cup whipping cream, whipped

Combine crumbs, sugar and butter and press into bottom of 9-inch springform pan. Bake at 350 degrees F for 10 minutes. Cool.

Drain raspberries, reserving juice. Combine juice, water and gelatine in saucepan and let stand for 5 minutes. Cook and stir over low heat until gelatine dissolves. Remove and cool for 10 minutes.

Beat cream cheese and sugar on medium speed until blended. Add raspberries, Grand Marnier, and gelatin mixture. Beat on low speed until blended. Chill in bowl until partially set. Gently fold whipped cream into mixture and spoon into springform pan. Chill 6 to 14 hours.

Run knife around edge of pan to loosen. Remove sides. Top with fresh raspberries and additional whipped cream if desired.

Pink Lemonade Cheesecake

2016-06-30T11:00:00.000-04:00

Pink Lemonade Cheesecake

Lemon Cookie Crust
11 lemon sandwich cream cookies, crushed
3 tablespoons butter, melted
In a small bowl stir together crushed cookies and melted butter until well combined. Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan. Set aside.

Pink Lemonade Filling
24 ounces cream cheese
3/4 cup granulated sugar
5 teaspoons cornstarch
4 eggs
1 egg yolk
3/4 cup frozen pink lemonade concentrate, thawed
2 teaspoons vanilla extract
2 drops red food coloring (optional)

In a large bowl combine cream cheese, sugar and cornstarch. Beat with an electric mixer until smooth. Add eggs and egg yolk, one at a time, beating well after each addition. Beat in lemonade concentrate, vanilla extract, and if desired, food coloring. Pour the cream cheese mixture over the crust.

Bake at 350 degrees F for 15 minutes. Lower the temperature to 200 degrees F and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny. Remove the cake from the oven and run a knife around the inside edge of the pan. Turn the oven off; return the cake to the oven for an additional 1 hour. Chill, uncovered, overnight.

Pink Lemonade Glaze
1/3 cup frozen pink lemonade concentrate, thawed
4 teaspoons lemon juice
1 tablespoon cornstarch
1 drop red food coloring (optional)
Lemon slices

In a small saucepan stir together lemonade concentrate, lemon juice, cornstarch, and if desired, food coloring. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Pour over cheesecake. Garnish with lemon. Chill until serving time.

Makes 12 to 18 slices.

Cheesecake Factory Pumpkin Cheesecake Recipe

2016-02-22T14:09:00.000-04:00

Crust:
1−1/2 cups graham crumbs
5 Tbsp. butter, melted
1 Tbsp. sugar

Filling:
3 − 8oz. pkgs. cream cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup canned pumpkin
3 eggs
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
Whipped Cream

Mix crust ingredients together, just till coated and crumbly. Press onto the
bottom and 2/3 up the sides of an 8" springform pan. Bake for 5 mins. at
350. Set aside. Combine cheese, sugar and vanilla in large bowl, mix until
smooth with an electric mixer. add pumpkin eggs,and spices, beat till smooth
and creamy. Pour into the crust.

Bake for 60−70 mins.or till the top turns a bit darker. Remove from oven and allow to come to room temperature, then refrigerate. After it has thoroughly chilled, remove the pan sides and cut.
Serve with whipped cream.

Enjoy this Cheesecake Factory Cheesecake Recipe from Best-Cheesecake-Recipes.com

Black Forest Chocolate Cheesecake Recipe

2016-02-20T14:06:00.000-04:00

1 1/2 cups chocolate cookie crumbs
3 tablespoons butter or margarine, melted
16 ounces cream cheese, softened
1 (14 ounce) can Eagle Brand Creamy Chocolate Sweetened Condensed Milk
3 eggs
3 tablespoons cornstarch
1 teaspoon almond extract
1 (21 ounce) can cherry pie filling, chilled

Preheat oven to 300 degrees F.

Combine crumbs and butter; press firmly on bottom of 9-inch springform pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, cornstarch and almond extract; mix well. Pour into prepared pan.

Bake 55 minutes, or until center is set. Cool; chill. Top with cherry pie filling before serving. Refrigerate leftovers.

More Black Forest Cheesecake Recipes at Best-Cheesecake-Recipes.com

Low Calories Apple Cheesecake

2016-02-19T14:03:00.000-04:00

Crust
1 1/2 cups graham cracker crumbs
1/4 cup unsalted butter, melted
2 tablespoons Equal Spoonful*

Cheesecake
2 packages (8 ounces each) reduced fat cream cheese, softened
1 cup Equal? Spoonful**
1 2/3 cups unsweetened applesauce
2 whole eggs
2 egg whites
2 tablespoons lemon juice
2 tablespoons cornstarch
3/4 teaspoon ground cinnamon
1/2 teaspoon apple pie spice
1 teaspoon vanilla
1 cup reduced fat sour cream
*May substitute 3 packets Equal sweetener
**May substitute 24 packets Equal sweetener

For crust, combine graham cracker crumbs, melted butter and Equal?. Press onto bottom and 1-inch up side of a 9-inch springform pan.

Bake in preheated 375 degree F oven 10 minutes. Remove from oven and cool on wire rack while preparing cheesecake.For cheesecake, beat cream cheese and Equal in mixing bowl on medium speed of mixer until smooth and well combined. Mix in applesauce, eggs, egg whites and lemon juice until blended. Blend in cornstarch, cinnamon, apple pie spice and vanilla until combined. Fold in sour cream, just until combined.Pour cheesecake mixture over baked crust.

Bake in preheated oven 60 to 65 minutes or until center of cake is just set. Remove from oven and cool completely on wire rack. Refrigerate several hours or overnight before serving.

To serve, carefully run sharp knife around edge of cheesecake. Carefully remove side of pan. Cut into wedges and serve.

Makes 16 servingsNutrition information per serving: 171 cal., 5 g pro., 13 g carb., 11 g fat, 56 mg chol., 154 mg sodiumFood exchanges: 1 milk, 2 fat

Enjoy this Apple Cheesecake Recipe from Best-Cheesecake-Recipes.com

Amaretto Peach Cheesecake Recipe

2016-02-15T14:00:00.000-04:00

Crust
3 tablespoons margarine
1/3 cup granulated sugar
1 large egg
3/4 cups unbleached all-purpose flour

Filling
24 ounces cream cheese, softened
3/4 cup granulated sugar
3 tablespoons unbleached all-purpose flour
3 large eggs
16 ounces canned peach halves *
1/4 cup almond flavored liqueur (amaretto)*

Peach halves should be drained, and then pureed.For crust, combine margarine and sugar until light and fluffy. Blend in egg. Add flour; mix well. Spread dough onto bottom of 9-inch springform pan.

Bake at 450 degrees F for 10 minutes.For filling, combine cream cheese, sugar and flour; mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Add peaches and liqueur; mix well.

Pour over crust. Bake at 450 degrees F for 10 minutes. Reduce oven temperature to 250 degrees F, then continue baking for 65 minutes.Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Garnish with additional peach slices and sliced almonds, if desired.

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Christmas Cheesecake Recipe

2016-01-10T21:06:00.000-04:00

Christmas Cheesecake Recipe

If you follow the recipe to the “T” you won't have any problem, it is also colorful as well as the most wonderful piece of pastry that you ever put in your mouth.

1 1/4 cups graham cracker crumbs
2 tablespoons sugar
3 tablespoons butter or margarine melted
2 pounds cream cheese
1cup sugar
8 ounces sour cream
2 eggs
1cup flour
¾ cup heavy whipping cream
2 cup in total chopped candied cherries red and green raisins, walnuts, candied pineapple
½ cup small chocolate chips

In a 5 quart mixing bowl place 2 pounds of cream cheese and 1 cup granulated sugar and mix on low speed until cream cheese is softened and smooth, place in bowl 8 ounces sour cream and continue mixing until well blended, at this time add 2 eggs, mix for 2 minutes then add 1 cup flour, and 3/4 cup heavy whipping cream, mix on second speed until your cheesecake batter is smooth and creamy. At this time your cheesecake mixture should be fluffy like ice cream as it comes out of the ice cream machine.
Add the candied fruit, raisins, walnuts, pine apple, chocolate chips, fold everything together.

Prepare your 10 inch x 2 inches spring form pan, in a large bowl place your graham cracker crumbs and 2 tablespoons sugar, and your melted butter or margarine, then with a wire whisk, whisk them together until well combined, brush onto the sides of your spring form pan a little softened butter so the crumbs have something to hold to, place the crumbs on the sides and bottom of the pan.
Now you add slowly to the pan your cheesecake mix as not to disturb the crumbs too much, now you should have a full pan.
The total weight of the cheesecake with the crumbs on the sides should be 5 to 5-1/4 pounds if you have some batter leftover just chill it, put some whip cream on it and enjoy.

Preheat your oven to 275 degrees and not more, when your oven is hot place the cheesecake in it and bake for 55 minutes then shut off the oven and let it in there for 3 hours, at the end of this time you should have the most beautiful cheesecake you ever seen, let the cheesecake on the table for 1 1/2 hours then place it in the refrigerator for about 2-3 hours. Now remove it from the pan and enjoy.

Before serving sprinkle some red and green edible glitter that you can purchase at any store that has decorating supplies.

Pink Lemonade Cheesecake

2014-03-24T16:05:00.000-04:00

Peanut Butter Cup Cheesecake

2014-03-17T16:03:00.000-04:00

Peanut Butter Cup Cheesecake

Crust
2 to 3 cups chocolate cookie crumbs
1 cup roasted unsalted peanuts, coarsely chopped
1/2 cup unsalted butter, melted
4 tablespoons firmly packed golden brown sugar
Pinch of salt

Filling
32 ounces cream cheese, room temperature
1 1/2 cups firmly packed golden brown sugar
1/2 cup creamy peanut butter
1 teaspoon vanilla extract
4 large eggs
1/4 cup whipping cream
2 1/2 cups Reese's Peanut Butter Cups,
cut into 3/4 inch pieces

Topping
1 (12 ounce) bag semisweet chocolate chips
4 tablespoons unsalted butter
1/4 cup water

For Crust: Position rack in center of oven and preheat to 350 degrees F. Butter 9-inch springform pan.

Mix chocolate cookie crumbs, chopped peanuts, melted butter, brown sugar and pinch of salt in bowl until well combined. Press mixture evenly onto bottom and sides of pan. Bake until set, about 8 minutes. Set aside to cool. Reduce oven to 325 degrees F.

For Filling: Using electric mixer, beat cream cheese and brown sugar in large bowl until smooth. Add peanut butter and vanilla extract and beat just until blended. Add eggs 1 at a time, beating just until blended after each addition.

Add whipping cream and beat until smooth. Stir in peanut butter cup pieces. Pour filling into crust. Bake until sides of cake are set, but center still moves slightly, about 55 min. Cool cake in pan.

For Topping: Place all ingredients in microwaveable bowl and heat at 50% power for 30 seconds. Stir. Continue to heat at 10 second intervals until chocolate is barely melted. DO NOT OVERHEAT. Stir until smooth and pour over top of cheesecake, spreading chocolate to edges. Cover and refrigerate overnight.

Peanut Butter Cheesecake

2014-03-10T16:02:00.000-04:00

Peanut Butter Cheesecake

2 pounds cream cheese
1 1/2 cups granulated sugar
4 large eggs
1 cup creamy peanut butter
1 tablespoon all-purpose flour
2 teaspoons vanilla extract
Powdered sugar
Chopped mints

Peanut Butter Cookie Crust
10 peanut butter cookies
1 teaspoon granulated sugar
2 tablespoons melted butter, up to 3 tablespoons
Vegetable cooking spray

Use hands to crumble peanut butter cookies in a small mixing bowl. Add 1 teaspoon of sugar. Add 2 or 3 tablespoons of melted butter (depending upon the desired consistency). Mix all ingredients well. Spray a 9 x 3-inch springform pan with the vegetable oil. Place ingredients into the bottom of springform pan. Using fingertips or spoon, press ingredients to form crust.

Note: You can place the ingredients in a food processor.

Preheat oven to 350 degrees F.

Combine cream cheese and peanut butter in a large bowl. Beat the mixture in an electric mixer (using a wire whip) until smooth. Gradually add sugar and flour. Beat on medium speed until sugar and flour are incorporated well into cheese/peanut butter mixture. (Scrape ingredients from side of bowl before adding eggs).

Add eggs gradually and continue to beat on medium speed for two or three minutes until mixture is smooth. Mix in the vanilla extract.( Be careful not to over mix).

Pour mixture into prepared peanut butter cookie crust. Place cheesecake in oven on center rack. Bake cheesecake in a water bath for approximately 2 hours or until tip of a knife comes out clean when inserted in center of cake. Dust with powdered sugar or sprinkle with chopped mint.

Peanut Butter And Jelly Cheesecake

2014-03-03T17:00:00.000-04:00

Peanut Butter and Jelly Cheesecake

1 cup old fashioned or quick-cooking oats
1/4 cup chopped peanuts
3 tablespoons packed brown sugar
3 tablespoons margarine, melted
16 ounces cream cheese, softened
1 cup granulated sugar
1/2 cup chunk-style peanut butter
3 tablespoons flour
4 eggs
1/2 cup milk
1/2 cup grape jelly

Combine oats, peanuts, brown sugar and margarine. Press onto bottom of a 9-inch springform pan. Bake at 325 degrees F for 10 minutes.

Combine cream cheese, granulated sugar, peanut butter and flour, mixing at medium speed of electric mixer until well blended. (Batter will be very stiff.) Add eggs, one at a time, mixing well after each addition. Blend in milk; pour over crust. Bake at 450 degrees F for 10 minutes. Reduce oven temperature to 250 degrees F. Continue baking for 40 minutes. Loosen cake from rim of pan; cool before removing rim of pan.

Stir jelly until smooth. Drizzle over cheesecake in crisscross pattern to form a lattice design. Chill.

Variation
For crust, substitute 1 cup graham crackers crumbs for oats and peanuts. Substitute granulated sugar for brown sugar.

Banana Split Cheesecake

2014-02-24T16:47:00.000-04:00

Banana Split Cheesecake

Crust
3 cups vanilla wafers, crushed
1 1/2 cups roasted peanuts, crushed
1/2 cup granulated sugar
8 teaspoons butter, softened
Process crust ingredients and pat into bottom of and 3/4 up side of a 10-inch springform pan. Line outside of pan with foil (shiny side facing out).

In large mixing bowl, beat together:

Filling
1 pound cream cheese, softened
3/4 cup granulated sugar
2 teaspoons lemon juice
4 eggs
3/4 cup sour cream
4 (medium to large) bananas, mashed

In a large mixing bowl, beat cream cheese, sugar and lemon juice, mixing all three together well.

Beat in the eggs. Stir in sour cream and bananas.

Preheat oven to 350 degrees F. Pour filling into prepared crust, bake about 1 hour until light brown on top.
Cool completely at room temperature. Chill about 24 hours before serving.

Garnish
Whipped cream
Chocolate sauce
Chopped peanuts
Cherries

Banana Nut Cheesecake

2014-02-17T16:45:00.000-04:00

Banana Nut Cheesecake

1 cup chocolate wafer crumbs
1/4 cup margarine, melted
16 ounces cream cheese, softened
1/2 cup granulated sugar
1/2 cup mashed ripe bananas
2 large eggs
1/4 cup chopped walnuts
1/3 cup milk chocolate chips
1 tablespoon margarine
2 tablespoons water

Combine crumbs and margarine; press onto the bottom of a 9-inch springform pan. Bake at 350 degrees F for 10 minutes.

Combine cream cheese, sugar and banana, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Stir in walnuts, pour over crust. Bake at 350 degrees F for 40 minutes. Loosen cake from rim; cool before removing rim pf pan.

Melt chocolate pieces and margarine with water over low heat, stirring until smooth. Drizzle over cheesecake. Chill.

Autumn Cheesecake

2014-02-10T16:29:00.000-04:00

Autumn Cheesecake

1 cup graham cracker crumbs
3 tablespoons granulated sugar
1/2 teaspoon cinnamon
1/4 cup margarine, melted
16 ounces cream cheese, softened
1/2 cup granulated sugar
2 eggs
1/2 teaspoon vanilla extract
4 cups thin peeled apple slices
1/3 cup granulated sugar
1/2 teaspoon cinnamon
1/4 cup chopped pecans

Combine crumbs, 3 tablespoons sugar, cinnamon and margarine; press onto bottom of a 9-inch springform pan. Bake at 350 degrees F for 10 minutes.

Combine cream cheese and 1/2 cup sugar, mixing at medium speed of electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in vanilla extract; pour over crust.
Toss apples with combined 1/3 cup sugar and cinnamon. Spoon apple mixture over cream cheese layer. Sprinkle with pecans. Bake at 350 degrees F for 1 hour and 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Variation
Add 1/2 cup finely chopped pecans with crumbs for crust. Continue as directed.

Apricot Cheesecake

2014-02-03T16:27:00.000-04:00

Apricot Cheesecake

Crust
2 1/2 cups quick oats, uncooked
1/3 cup brown sugar, packed
3 tablespoons unbleached all-purpose flour
1/3 cup margarine, melted
Combine oats, brown sugar, flour and margarine, press onto bottom of 9-inch springform pan. Bake at 350 degrees F for 15 minutes. Cool.

Filling
1 envelope unflavored gelatine
1/3 cup cold water
16 ounces cream cheese, softened
1/2 cup granulated sugar
2 tablespoons brandy
1/2 cup dried apricots, finely chopped
1 cup whipping cream, whipped

Soften gelatine in water. Stir over low heat until dissolved. Combine cream cheese and granulated sugar, beating at medium speed in electric mixer until well blended. Gradually add gelatin and brandy to cream cheese mixture, mixing just until well blended. Chill until slightly thickened; fold in apricots and whipped cream. Pour into crust; chill until firm.
Topping
1 (10 ounce) jar apricot preserves
1 tablespoon brandy

Heat combined preserves and brandy over low heat. Cool for a few minutes. Spoon over cheesecake.

Applesauce Cheesecake

2014-01-27T16:26:00.000-04:00

Applesauce Cheesecake

Crust
1 1/4 cups graham cracker crumbs
(about 20 squares)
1/2 cup chopped pecans, toasted
1/4 cup firmly packed brown sugar
1/4 cup margarine, melted
Preheat oven to 350 degrees F.
In medium bowl, combine all crust ingredients; mix well. Press onto bottom of ungreased 10-inch springform pan.

Filling
24 ounces cream cheese, softened
1 cup granulated sugar
2 tablespoons flour
3 eggs
1 cup applesauce
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg

In a large bowl, beat cream cheese and sugar at medium speed until smooth and creamy. Add flour; blend well. At low speed, add eggs, one at a time, beating just until blended. Add remaining ingredients. Beat until well blended. Pour into crust-lined pan. Bake at 350 degrees F for 50 to 60 minutes or until center is set. Cool.

Refrigerate several hours or overnight. Just before serving, carefully remove sides of pan. Store in refrigerator.

Yields 16 servings.

Amaretto-Irish Cream Cheesecake

2014-01-20T16:24:00.000-04:00

Amaretto-Irish Cream Cheesecake

Crust
1 1/2 cups vanilla wafer crumbs
1/2 cup blanched whole almonds, toasted and finely chopped
1/4 cup butter or margarine, melted
1 tablespoon amaretto

Filling
24 ounces cream cheese, softened
1 cup granulated sugar
4 eggs
1/3 cup whipping cream
1/3 cup blanched whole almonds, toasted and ground
1/4 cup Irish Cream liqueur
1/4 cup amaretto

Topping
1 1/2 cups sour cream
1 tablespoon granulated sugar
1/2 teaspoon vanilla extract
1/4 cup sliced almonds

Combine first 4 ingredients; firmly press mixture evenly on bottom of a lightly greased 10-inch springform pan. Bake at 350 degrees F for 10 minutes. Set aside to cool.

Beat softened cream cheese at high speed of an electric mixer until light and fluffy; gradually add 1 cup sugar, beating well. Add eggs, one at a time, beating after each addition. Stir in whipping cream and next 3 ingredients. Pour into pan. Bake at 350 degrees F for 50 minutes; turn oven off, and leave in oven for 30 minutes.

Combine sour cream, the 1 tablespoon sugar and vanilla extract; stir, and spoon over cake. Sprinkle the 1/4 cup almonds around edge. Bake at 500 degrees F for 5 minutes. Cool; chill.

Almond And Raspberry Cheesecake

2014-01-13T16:23:00.003-04:00

Almond and Raspberry Cheesecake

Crust
1 cup vanilla wafers
3/4 cup ground almonds
1/4 cup butter, melted

Filling
8 ounces cream cheese, softened
1 cup ricotta cheese
1 cup granulated sugar
4 large eggs
1 egg yolk
1 cup sour cream
3 tablespoons flour
1 tablespoon grated lemon zest
1 1/4 cups fresh raspberries
1/3 cup sliced almonds
Fresh raspberries for garnish
Crust: In a food processor process wafers until fine crumbs. Mix wafer crumbs, almonds and butter together. Press mixture in bottom of greased 9-inch springform pan. Chill for 1 hour.

Filling: Beat cream cheese, ricotta cheese and sugar together. Add next 5 ingredients. Mix well. Pour mixture over crust. Sprinkle top of filling evenly with raspberries and almonds. Bake at 350 degrees F for about 1 hour until center is almost set. Turn oven off. Run knife around edge of pan. Cool in oven with door ajar for 2 hours. Chill for 6 hours or overnight.

Garnish with fresh raspberries!

Pumpkin Cheesecake Pie/Lowfat

2013-11-22T21:14:00.000-04:00

Ingredients
1cup ginger
snap cookie, crumbs
1tablespoon brown sugar
3tablespoon butter, or margarine, melted
1each gelatin, envelope, unflavored
1/4cup skim milk, cold
1/2cup skim milk, boiling
16oz can pumpkin
8oz cream cheese, softened, lite
3/4cupbrown sugar, packed
1 teaspoon vanilla extract
1 teaspoon cinnamon, ground
1/2 teaspoon salt 1/8 teaspoon cloves, ground
1 cup whip topping, frozen, lite, thawed

In 9-inch pie plate, combine gingersnap crumbs and 1 tb brown sugar. Drizzle with melted margarine. Pat crumbs into bottom and up side of pie plate to make crust; set aside.

In blender, sprinkle unflavored gelatin over cold milk; let stand 2 minutes. Add hot milk and process at low speed until gelatin is completely dissolved, about 2 minutes. Add pumpkin, cream cheese, 3/4 c brown sugar, vanilla, cinnamon, salt and cloves. Process at high speed until thoroughly blended, scraping sides frequently, about 5 minutes.

Pour into prepared crust. Chill until firm, about 3 hours. Top with whipped topping.

Pumpkin Cheesecake Recipe

Pumpkin Frangelico Cheesecake

2013-11-19T21:12:00.000-04:00

Pumpkin Frangelico Cheesecake Recipe

-----CRUST-----
24 Gingersnaps
1/2 c Butter -- melted
3 tb Sugar

-----FILLING-----
16 oz Cream cheese -- softened
16 oz Pumpkin puree
5 Eggs
3/4 c Sugar, brown
1/2 c Frangelico liqueur
3/4 ts Cinnamon, ground
1/2 ts Ginger, ground
1/4 ts Nutmeg, ground
1/8 ts Cloves, ground
1 t Vanilla extract

-----TOPPING-----
2 c Sour cream
1/4 c Sugar, granulated
1/4 c Frangelico liqueur
10 Hazelnuts, whole

Combine ginger snaps and sugar in food processor and process until fine. With machine running, add melted butter and process until crumbly. Pat into bottom of 9-inch springform pan. Freeze for 20 minutes.

In food processor or by hand, beat cream cheese, pumpkin, eggs, sugar, 1/2 cup Frangelico, cinnamon, ginger, nutmeg, cloves and vanilla until completely smooth. Pour into prepared crust and bake at 350F for 45 minutes. Meanwhile, whisk together the sour cream, sugar and Frangelico for topping. Carefully pour over top of hot cake, smoothing with a spatula. Bake for 10-15 minutes longer or until edges begin to bubble.

Remove from oven, cool completely and refrigerate overnight. To serve, run a small knife around the edge of the cake and then release the spring form. Transfer to serving platter. Decorate with whipped cream and whole hazelnuts. Leave cake at room temperature for 45 minutes before serving to improve flavour.

From David Wood Dessert Book Calgary Sun, Monday, October 30, 1990 per Fred Towner Submitted By WARING@IMA.INFOMAIL.COM (SAM WARING) On 3 JUL 1995

Pumpkin Cheesecake Recipe

Pumpkin Harvest Cheesecake

2013-11-16T21:11:00.000-04:00

Pumpkin Harvest Cheesecake

3/4 C Chocolate wafer crumbs
1/3 C Pecans, finely chopped
3 Tb Butter
1 1/2 C Canned pumpkin
3 Eggs, room temperature
1/2 C Brown sugar, firm packed
1 1/2 Ts Cinnamon
1/2 Ts Ground ginger
1/2 Ts Nutmeg
3 Pk Cream Cheese, 8 Oz. Pkgs. softened
1/2 C Sugar
1 Tb Cornstarch

Crust:
Heat oven to 350F/180C. Combine first three ingredients and press onto bottom of a 9-inch springform pan. Bake 10 minutes.

Filling:
Whisk together pumpkin, eggs, brown sugar and spices. Using electric mixer, beat cream cheese, sugar and cornstarch; blend in pumpkin mixture. Pour over crust. Bake 50-55 minutes, or until centre is just set. Remove from oven and run knife around rim of pan. Cool thoroughly at room temperature. Refrigerate overnight. Serves 10-12.

Variations: Drizzle chocolate in random pattern over cheesecake using an easy piping technique. Simply melt 2 squares of Baker Semi-sweet Chocolate over hot water.

Pour chocolate into a small plastic bag. Poke a small hole in bottom of bag and squeeze to drizzle chocolate. Place whole pecans around sides of cheesecake and in circl on top of cake.

Source: Philadelphia Cream Cheese promo in Canadian Living magazine [Nov 94]

Pumpkin Cheesecake Recipe

Pumpkin Swirl Cheesecake Recipe

2013-11-13T21:09:00.000-04:00

2 c Vanilla wafer crumbs
1 t Vanilla
1/4 c Margarine, melted
3 Eggs
16 oz Neufchatel Cheese, softened
1 c Canned pumpkin
3/4 t Cinnamon
1/4 t Ground nutmeg
3/4 c Sugar

Combine crumbs and margarine; press into bottom and sides of 9 inch springform pan.
Combine Neufchatel cheese, 1/2 cup sugar, and vanilla, mixing at medium speed on electric mixer until well blended.
Add eggs, one at a time, mixing well after each addition.
Reserve 1 cup Neufchatel Cheese mixture; add pumpkin, remaining sugar and spices to remaining Neufchatel cheese mixture. Mix well.
Layer half of pumpkin mixture and half of Neufchatel cheese mixture over crust; repeat layers. Cut through batter with knife several times for marble effect.

Bake at 350f 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. 10-12 servings.
From package of Light Philadelphia Brand Neufchatel Cheese. overnight.
Remove the side of the pan and garnish the top of the cheesecake with the pecans.

Pumpkin Swirl Cheesecake Recipe

Pumpkin Marble Cheesecake

2013-11-11T21:08:00.000-04:00

Pumpkin Marble Cheesecake Recipe

1 1/2 c Gingersnap Crumbs
1/2 c Finely Chopped Pecans
1/3 c Margarine, Melted 16 oz Cream Cheese, Softened
3/4 c Sugar
1 t Vanilla
3 ea Eggs
1 c Canned Pumpkin
3/4 t Cinnamon 1/4 t Ground Nutmeg

Combine crumbs, pecans and margarine; press onto bottom and 1 1/2-inches up sides of 9-inch springform pan.
Bake at 350 degrees F., 10 minutes. Combine cream cheese, 1/2 c sugar and vanilla, mixing at medium speed on electric mixer until well blended.
Add eggs, one at a time, mixing well after each addition. Reserve 1 c batter, chill. Add remaining sugar, pumpkin and spices to remaining batter; mix well.
Alternately layer pumpkin and cream cheese batters over crust. Cut through batters with knife several times for marble effect.
Bake at 350 degrees F., 55 minutes.
Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Pumpkin Cheesecake Recipe