does anybody know a web site that i can find out how to make a cheesecake for thanksgiving.?

Question

cheesecake for thanksgiveing

Answer 1

Cooks.com has some fantastic recipes like this one:
PUMPKIN PECAN CHEESECAKE


Serving Size : 10 Preheat oven to 325 degrees.
-------- ------------ --------------------------------
-----TOPPING-----
3/4 c Firmly packed. brown sugar*
6 T. (3/4) stick butter*
1 1/2 c Chopped pecans*

-----FILLING-----
1 1/2 c Graham cracker crumbs
1 c Sugar
6 T. (3/4) stick butter -- melted
3 8oz packages cream cheese
3/4 c Firmly packed brown sugar
5 Eggs
1 lb Canned solid packed pumpkin
1/2 c Whipping cream
1/2 tsp. Ground cinnamon
1/2 tsp. Ground nutmeg
1/4 tsp. Ground cloves

*1st 3 ingredients are topping. The rest are the cheesecake.
For topping:
Place sugar in small bowl. Add butter and cut in until
mixture resembles coarse meal. Stir pecans into
mixture. Set aside.
For cheesecake:
Blend crumbs; 1/4 cup sugar and butter in medium bowl. Press crumb
mixture in bottom and up sides of 9x2 1/2 inch
Spring form pan. Chill.
Using electric mixer, beat cream cheese in large bowl
until smooth. Mix in remaining 3/4 cup sugar and brown
sugar. Add eggs 1 at a time and beat until fluffy.
Blend in pumpkin, cream, cinnamon, nutmeg and cloves.
Pour into crust.
Bake until center no longer moves when pan is shaken,
about 1 1/2 hours. Sprinkle topping over cheesecake.
Bake 15 minutes.
Transfer to rack to cool. Cover and refrigerate
overnight. (Can be prepared 2 days ahead.)
I bake mine in a water bath to ensure even baking and to prevent cracking!

Answer 2

A good place to go for any recipes is Food Network's website. Just like this recipe i found for pumpkin cheesecake:

Pumpkin Cheesecake Recipe Courtesy of Emeril Lagasse
Show: The Essence of Emeril
Episode: Pumpkin
This recipe is available for a limited time only. Why?





1 3/4 cups graham cracker crumbs
1/4 cup finely ground pecans
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter, melted
3 8-ounce packages cream cheese, softened
1 1/2 cups sugar
2 tablespoons cornstarch
1 teaspoon vanilla
2 eggs
2 egg yolks
1/4 cup heavy cream
1 14 ounce can pumpkin pulp
Sugared pumpkin seeds
1/4 cup caramel sauce
Powdered sugar

Preheat oven 375 degrees F. 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 to 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. Decorate with sugared pumpkin seeds and serve with caramel sauce.

Answer 3

Creamy Baked Cheesecake


Creamy Baked Cheesecake

Ingredients:
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter or margarine, melted
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated
milk)
3 eggs
1/4 cup lemon juice
1 (8-ounce) container sour cream, at room temperature
1 (21-ounce) can COMSTOCK® or WILDERNESS® Cherry Pie Filling
2 (8-ounce) packages cream cheese, softened


Directions:
1. Preheat oven to 300°F. Combine graham cracker crumbs, sugar and butter;
press firmly on bottom of 9-inch springform pan.
2. In large bowl, beat cream cheese until fluffy. Gradually beat in EAGLE
BRAND® until smooth. Add eggs and lemon juice; mix well. Pour into prepared
pan.
3. Bake 50 to 55 minutes or until center is set.
4. Remove from oven; top with sour cream. Bake 5 minutes longer. Cool 1
hour. Chill at least 4 hours. Garnish with COMSTOCK® or WILDERNESS® pie
filling. Store leftovers covered in refrigerator.
5. For New York Style Cheesecake: Omit sour cream. Increase cream cheese to
4 (8-ounce) packages and eggs to 4. Add 2 tablespoons flour after eggs.
Proceed as above. Bake 1 hour and 10 minutes or until center is set. Cool.
Chill. Serve as above.

Makes One (9-inch) cheesecake servings
Prep time: 20 minutes

Answer 4

Recipegal.com has a reapie for a Double Layer Pumpkin Cheesecake that sounds Sooooo good.

Answer 5

Go to Foodnetwork.com. Do a search for cheesecake recipes. About a million recipes will come up. You're sure to find several perfect ones there.

Answer 6

You don't need a website......here's my Mother's recipe. It's very easy to make!

OLGA's 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.

NOTE: Cheesecake may be frozen.
If desired, cheesecake may be topped with fruit glaze made with either fresh or frozen fruit such as strawberries, peaches or blueberries.

Answer 7

Cheesecake is my speciality here is my recipe taken from the old Lindy's Restaurant famous cheesecake

Lindy's Cheesecake Recipe


Ingredients:
CRUST:
1 c. sifted flour
1/4 c. sugar
1 tsp. grated lemon peel
1 tsp. grated orange peel
1/2 tsp. vanilla
1 egg yolk
1/4 c. butter, softened

FILLING:
5 pkgs. (8 oz.) cream cheese, softened
1 3/4 c. sugar
3 tbsp. flour
2 tsp. grated lemon peel
1 1/2 tsp. grated orange peel
1/4 tsp. vanilla
5 eggs plus 2 egg yolks
1/4 c. heavy cream

Directions:
Preheat oven to 400 degrees. Grease inside of 9 inch spring form pan. Remove side. Make crust: Combine flour, sugar, lemon peel and vanilla. Make well in center; with fork blend in yolk and butter. Mix until smooth. On bottom of pan form 1/2 of dough into ball. Place wax paper on top and roll pastry to edge of pan. Remove paper. Bake 6 to 8 minutes, cool. Divide rest of dough into 3 parts, cut 6 strips of wax paper 3 inches wide. On dampened surface between wax paper roll each part 2 1/2 inches wide, 9 inches long. Assemble spring form pan with crust on bottom. Line inside of pan with pastry strips overlapping ends. Preheat oven to 500 degrees.

FILLING:
In large bowl, blend cheese, sugar, flour, peels and vanilla at high speed. Beat in eggs and yolks, 1 at a time, beat until smooth, occasionally scraping bowl with spatula. Beat in cream. Pour into pan. Bake 10 minutes. Reduce heat to 250 degrees. Bake 1 hour longer. Remove to rack to cool 2 hours.

Answer 8

Here's a site my mom goes to often, I hope it helps: http://www.cooksrecipes.com/desserts/cheesecake-recipes.html

Answer 9

www.kraft foods.com
they have a recipe for new york cherry cheescake
you'll need a 9 inch springform pan
this is the best recipe i've found and i've made alot of cheese cakes.

Answer 10

Just look up recipes on the yahoo web and pick one there are alot out there and different ways to make them. or even look up recipes desserts