I need a variety of cheesecake recipes...?

Question

key lime, mint, caramel, chocolate chip, you name it!

Answer 1

Here is a real good one & its easy too. You mix & bake it in the same pan - so no clean-up. Everytime I make it, everyone loves it & its gone in no time.

CHERRY CHEESECAKE

2 pkg (8 oz ea) cream cheese, softened
3/4 cup sugar
2 Tbs. flour
1/2 t. salt
3 eggs, slightly beaten
1 cup sour cream
1/4 cup lemon juice
1 t. vanilla
1 can (21 oz) Cherry Pie Filling (or any flavor you prefer)

In a 9x9 square baking pan (or a cake sheet pan if you prefer it thinner) with a fork mash cream cheese until very soft.
Add sugar, flour, & salt; blend well.
Add the remaining ingredients EXCEPT the pie filling.
Mix together briskly with fork until thoroughly brlended & creamy.
Scrape down sides of pan.
Bake at 350 for 45 minutes (less if you use sheet cake pan) or until a toothpick inserted into the center comes out clean.
Cool completely. Spread pie filling over the top and refridgerate.

Hope you like it Its real versitile because you can use any topping flavor that you like. :):)

Answer 2

Chocolate Chip Cheesecake

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cakes/Pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups creme-filled chocolate cookies -- crushed
3 tablespoons butter -- melted
3 8 oz. package cream cheese -- softened
1 14 oz. can sweetened condensed milk
3 eggs
2 teaspoons vanilla
1 cup mini chocolate chips
1 teaspoon flour

Preheat oven to 300°. Combine crumbs and butter; press firmly on bottom
of 9-inch springform pan. In large mixer bowl; beat cream cheese until
fluffy. Gradually beat in sweetened condensed milk until smooth. Beat in
eggs and vanilla. Toss 1/2 cup chips with flour; stir into cheese mixture.
Pour into prepared pan. Top with remaining chips. Bake 55 minutes or until
center is set. Cool. Chill.



- - - - - - - - - - - - - - - - - -

NOTES : Use about 18 cookies for 1-1/2 cups crushed.


~~~~~~~~~~~~~~~

Patriotic Cheesecake
28 chocolate wafers
1 stick unsalted butter, melted
4 8-ounce packages cream or Neufchatel cheese, softened
1½ cups sugar
2 tablespoons flour
5 eggs
½ cup sour cream
1 teaspoon grated lemon zest
½ teaspoon salt
2 teaspoons vanilla
1 ½ cups each raspberries and blueberries
1 jar blueberry jam
1/2 cup chocolate sauce
For the crust, grind the chocolate wafers in a food processor or blender, making about 1 ½ cups crumbs. Combine well with melted butter and pat onto the bottom and ½ inch up the sides of a 9-inch springform pan; chill 30 minutes.
Meanwhile, beat the cream cheese with an electric mixer until it is light and fluffy; gradually add sugar and beat well. Beat in the flour, then the eggs, one at a time, beating well after each addition.
Continuing to beat, add sour cream, lemon zest, salt and vanilla. Pour the filling into the crust and bake in the middle of a 325-degree oven one hour and ten minutes.
Meanwhile make a sauce by heating blueberry jam gently and stirring in chocolate sauce; refrigerate, but bring to room temperature or warm before serving.
Now, back to the cheesecake: even though the center will not be completely set, turn the oven off, open the oven door about six inches, and let the cheesecake cool there completely. Chill overnight.
Remove side of springform pan, keeping the cheescake on the bottom of the pan; place on a platter, and cover the top with raspberries and blueberries. You may be creative and make a red star, filling in the empty triangles at the edge with blueberries, and refrigerate again if necessary.
To serve, dribble a bit of sauce decoratively across each plate before placing a wedge of cheesecake on it.
Note: if local strawberries, late this year, aren’t plentiful, and raspberries, also late, haven’t ripened, you may substitute strawberries for blueberries.

Answer 3

Brownie Cheesecake:

1 (10.25-ounce) package fudge brownie mix
1 tablespoon water
1 teaspoon vegetable oil
1 (2 1/2-ounce) jar prune baby food
1 egg white
Vegetable cooking spray
1 cup nonfat cottage cheese
2 (8-ounce) blocks Neufchâtel cheese, softened
1 (8-ounce) block nonfat cream cheese, softened
1 1/2 cups sugar
1 tablespoon vanilla extract
1/4 teaspoon salt
3 eggs
1/4 cup semisweet chocolate mini-morsels

Preheat oven to 350°.

Combine first 5 ingredients in a bowl; stir well. Spread into bottom of a 9-inch square baking pan coated with cooking spray. Bake at 350° for 25 minutes; let cool on a wire rack. Tear brownies into small pieces. Press half of pieces into bottom of a 9-inch springform pan coated with cooking spray. Set aside.

Preheat oven to 300°. Place cottage cheese in a large bowl; beat at medium-high speed of a mixer until almost smooth. Add cream cheeses; beat until smooth. Add sugar, vanilla, and salt; beat well. Add eggs, 1 at a time, beating well after each addition. Stir in chocolate.

Pour half of cheese mixture into prepared pan; top with remaining brownie pieces. Pour remaining cheese mixture over brownie pieces. Bake at 300° for 40 minutes or until almost set. Turn oven off, and let cheesecake stand for 40 minutes in oven with door closed. Remove cheesecake from oven, and let cool to room temperature. Cover and chill at least 8 hours.

Yield: 16 servings (serving size: 1 wedge)

Answer 4

this is so simple buy some choc. chip cookie dough press into bottom of pie pan make cheese cake filling acourding to philly cheese package pour in filling over pressed dough bake until filling is done garnish with choc. chips you can use peanutbutter cookie dough to for crust then when cheese cake is done spread melted choc on top

Answer 5

BASE THREE STEP RECIPE

2 pkgs Philadelphia cream cheese softened
1/2 cup granulated sugar
1/2 tsp vanilla
2 eggs
1- 9in ready to use graham cracker crust
If you don't have ready to use make your own with graham crumbs and margarine mix together plus bake for 10-15min

1) mix cream cheese, sugar and vanilla with mixer until smooth, Add eggs one at atime mix on low speed until blended

choose one of the following flavors.

CARAMEL CHEESECAKE

prepare base three step recipe substituting brown sugar for white in filling combine each 1/2 cup caramel flavored topping sauce and toasted chopped pecans and drop small spoons of mixture in random patern over top of cheesecake swirl caramel with tip of knife.

pour into crust
Bake at 350 for 30-35 min or until center is almost set cool refrigerate for 3 hours

PEANUT BUTTER CHEESECAKE

prepare base three step recipe anding 1/2 cup of smooth peanut butter to cream cheese mix. combine 1/3 cup each caramel flavored topping and toasted chopped peanuts
drop in random patterns over top of cake swirl with a knife
pour over crust

bake at 350 for 30-35 min cool plus refrigerate



Another recipe without the three step recipe

Chocolate truffle cheesecake

1 1/4 cups Oreo baking crumbs
1/4 cups melted butter
3 pkgs phili cream cheese soft
1 cup granulated sugar
1 tsp vanilla
6 squares semi sweet bakers choc melted plus slightly cooled
1/4 cups hazelnut liquer
3 eggs

1) combine crumbs and butter press onto bottom of 9 inch spring form pan
2) Beat cream cheese, sugar and vanilla on medium until well blended blend in melted chocolate and liquer
3) Add eggs one at a time mix just until blended pour over crust
4)bake at 350 for 45-50 min cool completely
refrigerate overnight-+

Answer 6

Try either http://www.recipezaar.com or http://www.allrecipes.com
They both have tons of recipes and good search tools. RecipeZaar has forums for any questions and for recipe requests...everyone is very nice & helpful.

Answer 7

I think nabisco has a good one.

Answer 8

ok