Cheese cake recipies?

Question

Im looking for a good cheese cake recipie!!

Answer 1

You can dress this up with your favorite Pie filling or try any of the following recipes Simply spread the pie filling evenly over the finished cheesecake.

Cheesecake
Serves 6-8

INGREDIENTS:
1 (8 ounce) package fat-free cream cheese
1 (15 ounce) container part-skim ricotta cheese
1/2 cup fat-free sour cream
3 egg whites
1 tablespoon all-purpose flour
1/2 cup granular sucrolose sweetener (eg. Splenda™)
1 teaspoon vanilla extract

DIRECTIONS:
Preheat the oven to 325ºF (165ºC). Grease a 9 inch pie plate.

In a medium bowl, mix together the cream cheese, ricotta cheese, sour cream and egg whites until smooth. Stir together the flour and sugar substitute; mix into the cheese batter along with vanilla. Pour into the prepared pie plate and smooth the top.

Bake for 60 minutes in the preheated oven, or until the top is nicely browned. Cool completely before slicing and serving.
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Chocolate Cheesecake
Yield: 16 slices

1-1/2 cups graham cracker crumbs
1/3 cup butter, melted
3 packages (8 ounces each) reduced-fat cream cheese, softened
1 cup plus 2 tablespoons sugar, divided
4 eggs
2 teaspoons vanilla extract, divided
1/4 cup unsweetened cocoa
1 container (16 ounces) reduced-fat sour cream
Preheat the oven to 350ºF.

In a medium bowl, combine the graham cracker crumbs and butter; mix well. Press into a 10-inch springform pan, covering the bottom and sides. Chill while preparing the filling.

In a large bowl, blend the cream cheese and 1 cup sugar with an electric beater. Add the eggs one at a time, beating well after each addition. Add 1 teaspoon vanilla and the cocoa; mix well, then pour into the chilled crust. Bake for 50-55 minutes, or until firm.

Remove from the oven and let cool for 5 minutes. (Leave the oven on.) In a medium bowl, with a spoon, mix the sour cream and the remaining 2 tablespoons sugar and 1 teaspoon vanilla until well combined. Spread over the top of the cheesecake and bake for 5 minutes. Let cool, then refrigerate overnight before serving.
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No-Bake Key Lime Cheesecake
Yield: 12 servings

1 tablespoon wheat germ
2 cups plus 1 tablespoon sugar substitute (recommended: Splenda)
16 ounces real cream cheese, room temperature
1 cup sour cream
1 cup whole milk ricotta cheese
3/4 cup Key lime juice (fresh or bottled)
2 tablespoons no sugar added vanilla extract
1/4 cup hot water
2 limes, zested, divided
3 envelopes unflavored gelatin (recommended: Knoxx brand)
3/4 cup boiling water

Special Equipment: 10-inch deep pie plate or cake pan

Sprinkle the wheat germ and 1 tablespoon sugar substitute over the bottom of the pie plate to create a "faux" crust.

In the bowl of an electric mixer, beat the softened cream cheese, sour cream, icotta cheese, lime juice, 2 cups sugar substitute, vanilla extract, 1/4 cup hot water, and zest of 1 lime on medium speed until well combined.

Using a fork to mix, thoroughly dissolve the 3 envelopes of gelatin in 3/4 cup boiling water. Do not let cool and move onto the next step immediately. (It is important that the water be boiling hot and that you mix the gelatin powder in quickly so it is completely dissolved. If not, you will have gummy bear-type lumps.) With the mixer on high and working very quickly so the gelatin does not set, blend the hot dissolved gelatin thoroughly into cheesecake mixture.

Immediately pour mixture into the prepared pie pan and sprinkle with the zest of the other lime. Chill in the refrigerator for about 3-4 hours or until firm. Serve.

Hint: If you have any extra cheesecake mixture left over after filling the pie pan (I always do), put it in a pastry bag or heavy-duty plastic bag and put it in your freezer for about 7-10 minutes, just to firm it up a bit to the thickness of whipped cream. Then take it out and decorate the top of the Key Lime Cheesecake. (If it is in a plastic bag, snip the corner off.)
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Lemon Cheesecake
Yield: 6 Servings

CRUST
1/3 cup Powdered sugar
1/2 cup Butter/oleo; melted
1 1/2 cups Graham cracker crumbs

FILLING
8 oz Cream cheese
1 pkg Instant lemon pudding
2 cups Milk

Mix sugar, crumbs, and butter. Bake as for crumb crust. Mix cream cheese until smooth.

Gradually blend in 1/2 cup milk until smooth and creamy. Add remaining milk and pudding mix.

Beat slowly with egg beater for 1 minute. Do not overbeat. Pour into cooled crust. Chill
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Pineapple Upside-Down Cheesecake
Serves: 8

1 (6-8 oz.) can pineapple chunks
1/2 cup brown sugar
2 (8 oz.) pkgs. cream cheese
4 eggs
1 cup white sugar
1 tsp. vanilla
1/2 tsp. salt
3 Seconds Nonstick Cooking Spray

Preheat the oven to 350ºF

In 9-inch round nonstick cake pan and coat with a nonstick cooking spray, crumble brown sugar in bottom of pan.

In a small bowl blend the pineapple, pineapple juice, and brown sugar. Pour this into coated cake pan. Set aside

In blender or food processor, blend eggs, white sugar, vanilla, and salt until well mixed. With blender or processor still running, drop in pieces of cream cheese until all of it is used. Blend until completely smooth.

Pour cream cheese mixture evenly over pineapple mixture in the cake pan in beginning of this recipe. Place cake pan in slightly larger pan which contains about 1/4 inch of water. Do not allow this water to get in the cream cheese mixture.

Bake for 55-60 minutes, or until center of cheesecake is firm. When done, wait until cool before turning out onto serving plate. Since the bottom becomes the top, this cheesecake has no crust.
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Pumpkin Cheesecake
Serving Size : 6

1 cup Graham cracker crumbs
1/4 cup Finely-ground pecans
1/2 teaspoon Ground cinnamon
1/2 cup Unsalted butter, melted
3 (8 oz pkgs) Cream cheese, softened
3/4 cups Sugar Substitute (recommended: Splenda)
2 tablespoons Cornstarch
1 teaspoon Vanilla
2 Eggs
1/4 cup Heavy cream
1 (14 oz can) Pumpkin pulp

Preheat oven 375ºF.

Meanwhile, get started on your crust. In a bowl combine the cracker crumbs, nuts, and cinnamon. Then stir in the butter. Press the crust mixture into the bottom and about 2 inches up the sides of a 9-inch springform pan. Now, make the filling.

In a mixer bowl combine cream cheese, sugar, cornstarch, and vanilla. Beat until fluffy. Add eggs and yolks all at once, beating on low speed just until combined. Fold in the cream and the pumpkin pulp. It will appear broken but will bake beautifully. Pour into the crust-lined pan. Place on a shallow baking pan in oven. Bake for 35-40 minutes or until the center appears nearly set when shaken. Cool 15 minutes. Loosen sides of the pan, and cool for 30 minutes. Chill for 4 hours before serving.
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Ultimate Strawberry Cheesecake
Servings: 12

1 1/4 c Graham Cracker crumbs (fine)
1 lb Cottage Cheese, small curd
16 oz Softened Cream Cheese
1 1/2 c Sugar
4 Eggs
1/2 c Cornstarch
2 T Lemon juice
1/2 c Margarine or butter
1 pt Dairy Sour cream

STRAWBERRY GLAZE
1 T Cornstarch
1/4 c Water
1/3 c Light Corn Syrup
1/4 c Crushed Strawberries
1 t Lemon juice
1 dash Red food coloring (if desired)

Preheat the oven to 325ºF

Grease 9" springform pan; sprinkle with graham cracker crumbs, tilting pan to coat the sides. Into a large bowl, mash cottage cheese through sieve; add cream cheese. Beat on high setting with electric mixer until well blended. Beat in sugar, then 2 eggs.

Reduce speed to slow. Beat in cornstarch, lemon juice and vanilla, then margarine or butter and sour cream until smooth. Pour into prepared pan. Bake for 70 minutes or until firm around the edge.

Turn oven off. Let cake stand in oven for 2 hours. Take out and chill. Remove side of pan. If desired, cover with Strawberry glaze. Freezes well.

STRAWBERRY GLAZE
Mix cornstarch, water and light corn syrup until smooth. Add strawberries. Bring to a boil for 1 minute. Strain. Stir in lemon juice and, if desired, a drop of red food coloring. Cool slightly, then cover top with glaze.

Answer 2

Chocolate-Cream Cheese Coffee Cake:

1 1/3 cups all-purpose flour
1/2 cup firmly packed brown sugar
1/2 cup cold butter, cut up
1 cup chopped pecans
1 (8-ounce) package cream cheese, softened
1/4 cup granulated sugar
1 tablespoon flour
1 large egg
1 teaspoon vanilla extract, divided
Chocolate Velvet Cake Batter
1 cup powdered sugar
2 tablespoons milk

Stir together 1 1/3 cups flour and brown sugar in a small bowl. Cut butter into flour mixture with a pastry blender or fork until crumbly; stir in pecans. Set aside.

Beat cream cheese at medium speed with an electric mixer until smooth; add granulated sugar and 1 tablespoon flour, beating until blended. Add egg and 1/2 teaspoon vanilla, beating until blended.

Spoon Chocolate Velvet Cake Batter evenly into 2 greased and floured 9-inch springform pans. Dollop cream cheese mixture evenly over cake batter, and gently swirl through cake batter with a knife. Sprinkle reserved pecan mixture evenly over cake batter.

Bake at 350° for 45 minutes or until set. Cool on a wire rack.

Whisk together powdered sugar, milk, and remaining 1/2 teaspoon vanilla extract. Drizzle evenly over tops of coffee cakes.

Yield: Makes 2 (9-inch) cakes (about 24 servings)

Answer 3

Drumstick Cake
Recipe #1266032 ratings
The most delicious cheesecake EVER in my opinion. I make it at least twice a month.
by sheri77 Requires Premium MembershipMy Notes

ONLY YOU see your private notes, and they print with the recipe.


24 servings 15 min 15 min prep
Change to: servings US Metric
Base
1 1/2 cups graham wafer crumbs
2/3 cup unsalted peanuts (crushed)
1/3 cup butter
3 tablespoons peanut butter
Filling
1 (8 ounce) package cream cheese
1/2 cup sugar
1/2 cup peanut butter
2 teaspoons vanilla
2 eggs
1 liter Cool Whip
1/2 cup nesquik chocolate syrup

Not the one? See other Drumstick Cake Recipes
< 15 mins Cheesecakes
For base: melt butters together. stir in peanuts and graham crumbs. Reserve 3/4 cup for topping. Press into 9 x 13 pan.
For filling: mix cream cheese, sugar, peanut butter & vanilla. Add eggs, one at a time. Fold in cool whip. pour over base. Drizzle brown cow on top and swirl through with a knife. Sprinkle 3/4 cup crumbs over top, with extra peanuts. Freeze at least 6 hours.
Before cutting, let sit for about 15 minutes at room temperature. A pizza cutter works great.
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Answer 4

3 step cheesecake.......
prep time 10 mins
total time 3hrs 50mins

ingredients
2 pkg of philli cream cheese 8 ounces each
1/2 cup of sugar
1/2 tsp of vanilla
2 eggs
1 honey graham pie crust 6 ounces(or own)

prep
mix cream cheese sugar and vanilla with electric mixer on mediem speed untill well blended
pour into crust
bake at 325 for 40 mins or untill center is almost set
let it cool
refridgerate 3 hrs
or overnight
store leftovers in fridge

my granny recipe

enjoy!

Answer 5

CHEESECAKE:
Graham cracker crumbs
1 lb. small curd cream-style cottage cheese
(use as dry a cream-style variety as possible)
2 (8 ounces) packages cream cheese, softened
1 1/2 cups sugar
4 eggs, slightly beaten
1/3 cup Argo cornstarch
2 Tablespoons lemon juice
1/2 cup margarine, melted
1 (16 ounces) pint sour cream
Grease 1 (9-inch) spring form pan; dust with graham cracker crumbs. Preheat oven to 325 degrees.
Sieve cottage cheese into large mixing bowl.
Add cream cheese. Beat with high speed of electric mixer until well blended and creamy. Beating at high speed, blend in sugar, then eggs. Reduce speed to low.
Add cornstarch, lemon juice and vanilla. Beat until blended. Add melted margarine and sour cream. Blend with low speed. Pour into prepared pan.
Bake in 325 degrees (slow) oven about 1 hour and 10 minutes or until firm around edges. Turn off oven.
Let cake stand in oven 2 hours. Remove and cool completely on wire rack. Chill.
Remove sides of pan.Makes about 12 servings.

Answer 6

This is a real easy recipe and I like it as everybody has their own little cheesecake to eat. I topped mine with a Tb. of cherry pie filling, but you can use whatever fruit or topping you desire.

Easy Mini-Cheesecakes

Crust Ingredients:
12 vanilla wafer cookies

Filling Ingredients:
1/2 cup granulated sugar
2 (8-ounce) packages cream cheese, softened
2 large eggs
1 teaspoon vanilla extract
1 cup LAND O LAKES® Sour Cream
2 tablespoons granulated sugar
1 teaspoon vanilla extract

Garnish Ingredients:
Chocolate curls, if desired
Cut-up fruit, if desired
Powdered sugar, if desired
Heat oven to 325°F. Line muffin pan with foil cupcake liners; place 1 cookie in each liner.
Combine 1/2 cup sugar, cream cheese, eggs and vanilla in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (2 to 3 minutes). Spoon cream cheese mixture over each cookie, filling cups 3/4 full. Bake for 30 minutes.
Meanwhile, stir together sour cream, 2 tablespoons sugar and vanilla in small bowl. Spoon about 1 tablespoon sour cream mixture onto each hot, partially baked cheesecake. Continue baking for 8 to 10 minutes or until set. Cool. Remove from pan. Cover; refrigerate until firm (1 to 2 hours).
To serve, garnish each cheesecake as desired.
Makes 12 mini-cheesecakes.

Answer 7

here is the recipie i chanced on from Kraft ingredients. in case you like it, double the vanilla for a super extra richer style. Oreo Cheesecake a million 18 ounce kit Oreo Chocolate Sandwich Cookies divided ¼ cup butter or margarine melted 4 (8 ouncesevery) Cream Cheese softened 3/4 cup sugar a million teaspoon vanilla extract (or 2 teaspoons for extra style) a million cup bitter Cream 4 eggs Preheat oven to 325 levels. weigh down 30 cookies and upload melted butter. mixture nicely. Press this mixture firmly into the backside of a 13x9 baking pan. Beat cream cheese, sugar, and vanilla in a brilliant bowl with an electric mixer on medium velocity until eventually nicely mixed. upload bitter cream, mixture nicely. upload eggs separately until eventually basically mixed after each and every addition. Chop final cookies. gently stir a million ½ cups of the chopped cookies into cream cheese batter. Pour over crust; sprinkle with final chopped cookies. back for 35-40 5 minutes or until eventually middle is virtually set. Cool. Refrigerate 4 hours or in one day. shrink into sixteen products. shop leftover cheesecake in refrigerator. Tip: for basic removal, line pan with foil with ends extending over pan's factors. carry from pan making use of foil handles.

Answer 8

Cheesecake factory

Answer 9

Go to the Kraft website,they have awesome recipes.

Answer 10

http://www.pastrywiz.com/archive/category/cheesecake.htm
http://www.thatsmyhome.com/cheesecake/index.htm
http://www.floras-hideout.com/recipes/chcake-ALL.html
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