The Best Cheesecake Recipes

Turtle Cheesecake Recipe

2011-12-13T07:40:00.000-08:00

16 ounces cream cheese
1 cup sour cream
1/2 pint heavy whipping cream
2 2/3 cups granulated sugar
1 teaspoon vanilla extract
4 to 6 eggs
1 package almond brickle bits2
4 Pecan Sandies cookies
1/2 cup butter or margarine
1 cup pecans Caramel Topping
1/2 cup brown sugar
1/4 cup margarine or butter
1/2 teaspoon vanilla extract
1/2 teaspoon maple flavoringChocolate
1/2 cup chocolate chips
2 tablespoons butter or margarine
3 to 4 tablespoons waterBlend the cream cheese, sour cream and whipping cream at room temperature until fluffy.

Add sugar; beat in. Beat in eggs, one at a time, until mixture is like a thick pudding. Add vanilla extract.

Crush Pecan Sandies into fine crumbs. Blend in 1/2 cup melted margarine. Spread evenly into a spring-form pan (9 to 10-inch).

Bake at 350 degrees F for 10 minutes; take a fork and press down gently. Return for 5 minutes; remove from oven and press down firmly again. Pour in cheesecake mixture.

Return to 350 degree F oven for 20 minutes; reduce heat to 325 degrees F and bake for 1 hour total (25 minutes). Turn off and leave until just warm. Pour caramel topping over cooled cheesecake.When set, add a drizzle of chocolate, and trim with pecans.

Refrigerate 6 to 8 hours before serving.

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Strawberry Cheesecake Trifle Recipe

2011-05-05T07:17:00.000-07:00

4 cups fresh strawberries, sliced
1 cup granulated sugar
16 ounces cream cheese, softened
3 tablespoons orange juice
3 cups whipping cream, whipped
1 (10 3/4 ounce) loaf frozen pound cake, thawed
3 (1 ounce) squares semisweet chocolate, grated
Additional strawberries

In a bowl, toss strawberries with 1/2 cup sugar; set aside.In a mixing bowl, beat cream cheese, orange juice and remaining sugar until smooth.

Fold in the whipped cream; set aside.Drain strawberries, reserving juice; set the berries aside.Cut cake into 1-inch cubes. Gently toss cake cubes with reserved juice. Place half the cake cubes in a 4-quart trifle dish or serving bowl.

Top with one-third of the cream cheese mixture, half of the strawberries and half the grated chocolate. Repeat layers. Top with remaining cream cheese mixture. Garnish with chocolate curls and strawberries if desired.

Cover and refrigerate for at least 4 hours.Yields 14 to 16 servings.

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Raspberry Cheesecake Cookie Pizza Recipe

2011-04-28T07:34:00.000-07:00

Source: BH&G Christmas Cookies 1995

3/4 cup butter or margarine
3/4 cup granulated sugar
1 egg yolk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
8 ounces cream cheese, softened
1 egg
1 tablespoon granulated sugar1
/3 cup seedless raspberry preserves
1/4 cup sliced almonds, toasted

Beat the butter or margarine in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds.

Add the 3/4 cup sugar and beat until combined. Beat in egg yolk and vanilla extract until combined.
Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon.
Spread dough in a lightly greased 12- or 13-inch pizza pan.

Bake in a 350 degree F oven about 25 minutes or until golden.Meanwhile, beat together cream cheese, 1 egg and the 1 tablespoon sugar until smooth. Spread over hot crust to within 1/2 inch of the edge.

Dollop reserve on top. With a knife, carefully swirl preserve to marble. Sprinkle with almond. Bake 5 to 10 minutes more or until filling is set.Cool in pan on a wire rack. Cut into wedges.

Store in refrigerator.Yields 12 to 16 servings.

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pumpkin cheesecake tarts

2011-04-21T07:30:00.000-07:00

Yield: 12 servings
2/3 cup (about 15) crushed gingersnap cookies
2 tablespoons butter or margarine, melted
8 ounces cream cheese, softened
1 cup LIBBYS 100% Pure Pumpkin
1/2 cup granulated sugar
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
2 large eggs
2 tablespoons sour cream (optional)
2 tablespoons NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels, (optional)

Heat oven to 325 degrees F. Paper-line 12 muffin cups.

Combine cookie crumbs and butter in small bowl. Press scant tablespoon onto bottom of each of prepared muffin cups. Bake for 5 minutes.

Beat cream cheese, pumpkin, sugar, pumpkin pie spice and vanilla extract in small mixer bowl until blended. Add eggs; beat well. Pour into muffin cups, filling 3/4 full.

Bake for 25 to 30 minutes. Cool in pan on wire rack. Remove tarts from pan; refrigerate. Garnish with sour cream. Place morsels in heavy-duty plastic bag. Microwave on HIGH (100%) power for 20 seconds; knead. Microwave at additional 10-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over tarts.

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Pineapple Cheesecake Squares

2011-04-14T07:25:00.000-07:00

2 cups all-purpose flour
2/3 cup butter, melted
1/2 cup almonds, toasted and chopped
1/2 cup confectioners sugar

Mix all ingredients in a medium-size bowl with a fork until crumbly. Press firmly and evenly into the bottom of an ungreased 13 x 9-inch pan. Bake until set at 350 degrees F for about 15 to 20 minutes.

Filling
16 ounces cream cheese, softened
1/2 cup granulated sugar
2 eggs
2/3 cup unsweetened pineapple juice
1/4 cup all-purpose flour
1/4 cup granulated sugar
20 ounce crushed pineapple, drained<
(juice reserved)
1/2 cup whipping cream >

Beat cream cheese in a medium-size bowl until smooth and fluffy. Beat in the 1/2 cup sugar and eggs. Stir in 1/4 cup pineapple juice. Pour cream cheese mixture over hot crust. Bake just until center is set, about 20 minutes. Cool completely.

Mix flour and 1/4 cup sugar in a 2-quart saucepan. Stir in 1 cup reserved pineapple juice. Heat to boiling over medium heat, stirring constantly. Boil and stir for 1 minute. Remove from heat; fold in pineapple. Cool completely.

Beat whipping cream in a chilled bowl until stiff. Fold into the pineapple mixture. Spread carefully over dessert. Cover loosely and refrigerate until firm, about 4 hours.

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Olive Garden Peaches and Cream Cheesecake Recipe

2011-04-07T07:22:00.000-07:00

Sponge Cake Base:
1 egg
1/3 cup granulated sugar
1/4 teaspoon vanilla extract
1/4 cup all-purpose flour
1/4 teaspoon baking powder
1 pinch salt
2 tablespoons water

Filling:
2 pounds cream cheese, softened
1 cup granulated sugar
4 eggs
1 teaspoon all-purpose flour
1 teaspoon vanilla extract
1 cup sour cream
1/4 cup peach liqueur or peach schnapps or reserved peach juice from the canned or fresh peaches
2 cups canned or firm ripe fresh peach slices,drained well

Topping:
1 pint whipping cream or equivalent

For the Base: Preheat oven to 375 degrees F. Lightly grease base of 10-inch springform pan.

Beat whole egg in 1 1/2-quart bowl with mixer on high speed, 4 minutes, to a thick yellow foam. Mix in sugar on low speed until smooth. Add flour, water, vanilla extract, baking powder and salt. Mix on low speed until fully blended. Pour into springform pan, roll around until level. Bake 16 to 18 minutes on lowest oven rack. Cool to room temperature.

For the Filling: Preheat oven to 325 degrees F.

Mix cream cheese, sugar, eggs and flour with electric mixer on high until smooth. Add vanilla extract, sour cream and peach flavoring and mix on medium until a smooth thick consistency is obtained. Fold in peach slices carefully - distribute evenly. Pour cheesecake filling onto cooled sponge cake base. Bake 70 minutes on lower oven rack, turn off oven, open oven door to broil position and let cake remain 40 minutes.

Cool to refrigerated temperature.

Top with fresh whipped cream or equivalent and serve. Store up to 2 days in the refrigerator.

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No-bake Lemon Cheesecake

2011-03-31T07:20:00.000-07:00

1/2 cups graham cracker crumbs
1/2 cup butter, melted
1 (6 ounce) box lemon Jell-O
1 cup boiling water 8 ounces cream cheese
1 cup granulated sugar
1 teaspoon vanilla extract
3 tablespoons lemon juice
1 (12 ounce) can evaporated milk
1 (16 ounce) can cherry pie filling

In a small bowl, mix the melted butter into the graham cracker crumbs.

Press 2 cups of the crumb mixture into the bottom of a 9 x 13-inch pan. Save remaining crumbs for topping.Dissolve the lemon Jell-O in boiling water and set aside to cool.

In a medium bowl, beat the cream cheese, sugar and vanilla extract together. Stir in the dissolved Jell-O and lemon juice.In a separate bowl, whip the evaporated milk. Fold into the cream cheese mixture, then pour it all into the graham cracker covered pan.

Chill for 4 hours.Top with the cherry pie filling. Sprinkle the remaining crumbs over the top. Keep leftovers refrigerated.

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New York Cheesecake II Recipe

2011-03-24T07:16:00.000-07:00

46% calorie reduction from traditional recipe
1 1/4 cups vanilla wafer crumbs
4 tablespoons butter or margarine, melted
2 tablespoons Equal? Spoonful*
3 packages (8 ounces each) reduced-fat cream cheese, softened
3/4 cup Equal? Spoonful**
2 eggs
2 eggs whites
2 tablespoons cornstarch
1 cup reduced-fat sour cream
1 teaspoon vanilla
1 pint strawberries, sliced (optional) Strawberry Sauce (optional)

*May substitute 3 packets Equal sweetener

**May substitute 18 packets Equal? sweetener

Mix vanilla wafer crumbs, butter and 2 tablespoons Equal Spoonful in bottom of 9-inch springform pan. Reserve 1 tablespoon of crumb mixture. Pat remaining mixture evenly on bottom and 1/2 inch up side of pan.

Bake in preheated 325 degree F oven until crust is lightly browned, about 8 minutes. Cool on wire rack.

Beat cream cheese and 3/4 cup Equal Spoonful in a large bowl until fluffy; beat in eggs, egg whites, and cornstarch. Mix in sour cream and vanilla until well blended. Pour mixture into crust in pan. " Bake in preheated 325 degree F oven just until set in the center, 45 to 50 minutes.

Remove cheesecake from oven, sprinkle with reserved crumbs. Cool completely on wire rack. Refrigerate 8 hours or overnight. " Remove side of pan; place cheesecake on serving plate.

Serve with strawberries and Strawberry Sauce.Makes 16 servingsNutrition information per serving: 160 cal., 7 g pro., 10 g carb., 10 g fat, 58 mg chol., 208 mg sodiumFood exchanges: 1 milk, 2 fat

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Lower-Fat Cheesecake Recipe

2011-03-17T07:12:00.000-07:00

3 Eggs
1 lb 5 oz. part-skim Ricotta -cheese
1 c Sugar
1/4 c Cornstarch
1 ts Baking powder
1 ts Vanilla
2 ts Grated lemon peel
3/4 c Sliced strawberries

Preheat oven to 350 degrees F. Combine eggs, Ricotta, and sugar. Beat until smooth. Stir together cornstarch and baking powder, and add to cheese mixture along with vanilla and lemon peel.

Bake 55 to 60 minutes, or until firm. Let cool, then refrigerate. Decorate with strawberries.

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Lemon Swirl Cheesecake Recipe

2011-03-10T07:08:00.000-08:00

16 ounces cream cheese
1/2 cup granulated sugar1/216 ounces cream cheese
1/2 cup granulated sugar
1/2 teaspoon pure lemon extract
2 eggs
1 (9-inch) graham cracker crust
1 (15 ounce) can lemon pie filling, divided
Mint leaves or lemon twists (optional)
Whipped cream

Mix together cream cheese, sugar and lemon extract until smooth and creamy. Add eggs and mix well. Pour into prepared crust. Spoon about 1/2 can pie filling on top and gently swirl with a wooden pick or knife.

Bake at 350 degrees F for 40 minutes or until center is set. Cool to room temperature and refrigerate. Garnish with mint leaves or lemon twists if desired.Serve with remaining pie filling and whipped cream. teaspoon pure lemon extract 2 eggs1 (9-inch) graham cracker crust1 (15 ounce) can lemon pie filling, dividedMint leaves or lemon twists (optional)Whipped cream

Mix together cream cheese, sugar and lemon extract until smooth and creamy. Add eggs and mix well. Pour into prepared crust. Spoon about 1/2 can pie filling on top and gently swirl with a wooden pick or knife.

Bake at 350 degrees F for 40 minutes or until center is set. Cool to room temperature and refrigerate. Garnish with mint leaves or lemon twists if desired.Serve with remaining pie filling and whipped cream.

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Key Lime Cheesecake Recipe

2011-03-03T10:18:00.000-08:00

2 large eggs1 (14 ounce) can sweetened condensed milk
1 packet unflavored gelatin
1/2 cup fresh key lime juice
8 ounces softened cream cheese
4 ounces sour cream
1 cup heavy cream, whipped with some sugar
9-inch graham cracker crust
Key lime slices, optional

Beat eggs in a medium bowl with mixer on high for 2 minutes. Beat 2 minutes longer on medium speed while adding milk and gelatin.Pour mixture into a saucepan and cook on low to simmer, stirring constantly until thickened, about 15 to 20 minutes.Remove from heat and stir in 1/4 cup lime juice, stirring until smooth and thick. Let cool.

Beat the cream cheese, sour cream and remaining lime juice until smooth. Fold in the whipped cream and then the milk/gelatin mixture mixing well.Pour into pie crust and refrigerate until set, about 2 1/2 hours or overnight. Garnish with lime slices.

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Kahlua and Caramilk Cheesecake Recipe

2011-02-24T10:16:00.000-08:00

1 Oreo Cookie Crumb Crust (prepared from recipe on box)
8 ounces cream cheese
1 small container Cool Whip
1/4 cup Kahlua
2 large Cadbury Caramilk chocolate bars

Press crumb crust into an 8- or 9-inch springform pan.Beat the cream cheese and Kahlua. Fold in the Cool Whip.Chop 1 1/2 bars of the Caramilk bars. Fold into the cream filling.

Pour into an 8- to 9-inch springform pan (containing the Oreo cookie crust). Chill.Sprinkle remaining chopped Caramilk bars over top, lifting and dropping chocolate bits so that caramel drizzles out.

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Chocolate Raspberry Truffle Cheesecake Recipe

2011-02-17T10:13:00.000-08:00

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.

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Cheesecake Factory Pumpkin Cheesecake Recipe

2011-02-10T10:09:00.000-08:00

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.

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Black Forest Chocolate Cheesecake Recipe

2011-02-03T10:06:00.000-08:00

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.

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Low Calories Apple Cheesecake

2011-01-27T10:03:00.000-08:00

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

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Amaretto Peach Cheesecake Recipe

2011-01-20T10:00:00.000-08:00

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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Almond Joy Cheesecake

2011-01-13T09:59:00.000-08:00

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.

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