i need any easy cheesecake cake receipe!!! Help?

Question

I stress easy, I love cheesecake but I know they can get complicated. some of the ones i've seen on foodtv.com are really complex. any ideas?

Answer 1

My wife makes the BEST Cheesecake. Here are two. Pumpkin cheesecake and New York Cheesecake.

Pumkin Cheesecake

This recipe is originally from Gourmet magazine, November, 1990. I’ve made it for every Thanksgiving since, no matter what country I’m in at the time! Over time, I have made several changes. For example, I never use canned pumpkin (gross!!) I always use fresh- it’s so much better. For the crust, I use less butter & sometimes add ginger snaps for extra flavor. Another trick is to freeze and then prebake the crust to keep it crispy. I increase the bourbon, etc. I think candied pecans to decorate top look prettier than plain (although it really doesn’t need the extra sugar).

(Note: most pumpkin cheesecake recipes published since this one are either exactly the original one or with very slight adaptations without giving original credit!)

Clair Kelley’s Pumpkin Cheesecake
(adapted from Gourmet Magazine, Nov. 1990)

Do ahead suggestions: I make the cheesecake the day before; that way, it’s done ahead, has plenty of time to chill and let the flavors meld. I arrange the pecans on top the day I serve it, so they’re crispy. For the fresh pumpkin, I buy and bake this way ahead and store the pulp in the freezer until I need it for a recipe. ( Thaw in refrigerator or in microwave if you forgot, drain excess liquid then puree for use in recipe.)

Preparing Fresh Pumpkin:
Use the small baking, or “pie pumpkins” you get at the grocery or farmers market in the fall. Remove stem, cut in half horizontally, remove seeds. Place skin side down in a baking dish, cover top with foil. Bake 45-60‚ at 350°, until pumpkin is soft when poked with a fork. Let cool. Scoop pumpkin out of skin. Puree in blender or food processor and measure to use in cheesecake.

Crust

3/4 cup graham cracker crumbs
3/4 cup ginger snap crumbs
3/4 cup finely chopped toasted pecans
1/2 cup firmly packed light brown sugar
1/2cup granulated sugar
3/4 stick unsalted butter, melted
Press crust into bottom and a little up the sides of a 9 or 10 inch springform pan. Put in freezer at least 20 minutes. While preparing filling, pre-bake crust 10 minutes‚ at 400° and let cool.

For the filling:

1 1/2 cups solid pack pumpkin
3 large eggs
1 1/2 t. cinnamon
1/2 t. freshly grated nutmeg
1/2 t. ground ginger
1/2 t. salt
1/2 c. packed brown sugar
three 8-ounce packages softened cream cheese
1/2 c. granulated sugar
2 T. heavy cream
1 T. cornstarch
1 t. vanilla
2 T. bourbon liqueur or bourbon
In a bowl whisk together the pumpkin, the egg, the cinnamon, the nutmeg, the ginger, the salt, and the brown sugar. In a large bowl with an electric mixer cream together the cream cheese and the granulated sugar, beat in the cream, the cornstarch, the vanilla, the bourbon liqueur, and the pumpkin mixture, and beat the filling until it is smooth.

Pour the filling into the crust, bake the cheesecake in the middle of a preheated 350°F. oven for 50 to 55 minutes, or until the center is just set, and let it cool in the pan on a rack for 5 minutes. (my oven takes longer!)

For the topping:

2 c. sour cream
2 T. granulated sugar
2 T. bourbon liqueur or bourbon, or to taste
16 toasted pecan halves for garnish
In a bowl, whisk together the sour cream, sugar, and bourbon. Spread the sour cream mixture over the top of the cheesecake and bake the cheesecake for an additional 5 minutes. Let the cheesecake cool in the pan on a rack and chill it, covered, overnight. Remove the side of the pan and garnish the top of the cheesecake with the pecans. (arrange the pecans along the outside edge of the cake, facing in.)

Alternatively, finely chop candied pecan crunch (your own recipe or available from Delta Pecan Orchard available at Memphis Farmers Market or 1-800-281-2582) and strew it over the whole top. You can also drizzle top or plate with homemade caramel sauce; however, this dessert is already rich and really doesn’t need any extra sugar! Since it’s so rich, serve small slices. This recipe easily serves at least 12-16 people. For a small group, the recipe can be cut in half and made in a 6-inch springform.

New York Cheesecake

This New York Cheesecake is another essential for holiday entertaining. It’s a little bit more fiddly than the no-bake church-potluck cheesecake recipe we all have, but SOOOOOO worth it!

This one comes from one of my favorite and most-used cookbooks: Make-Ahead Cooking, by Better Homes and Gardens. It is an absolutely incredible cheesecake, smooth, creamy, light-yet-rich tasting. It is the ultimate cheesecake. And ironically, after making this the first time, I broke my decades-long addiction to all cheesecake everywhere. After tasting this, I was no longer tempted by the inferior versions found in restaurants and freezer-sections.

Ingredients:

1/2 c. butter, softened
1/4 c. packed brown sugar
4 eggs
1 1/4 c. flour
4 8 oz. packages cream cheese, softened
1 1/4 c. sugar
1/4 c. flour
4 tsp. vanilla
2 8 oz. cartons dairy sour cream
1/4 c. sugar
Crust: In a large bowl, beat butter on medium speed for 30 seconds. Add brown sugar, and beat until fluffy. Beat in 1 of the eggs. Slowly beat in the 1 1/4 c. flour until mixed. Divide dough in half. Cover and refrigerate one half. Spread the other half on the bottom of an ungreased 10 inch springform pan with the side removed. Place on a baking sheet, and bake in a 350ºF oven for 10 minutes. Take out of the oven and let cool. When bottom crust is completely cooled, attach the ring/sides of pan. Press the chilled dough onto side to a height of about 1 3/4 inches. Set aside. Turn oven up to 450ºF.

Filling: In a large bowl beat the cream cheese and the 1 1/4 c. sugar until fluffy. Beat in the 1/4 c. flour on low speed until smooth. Add the other 3 eggs and 1 tsp. of the vanilla, beating on low until just combined. Add 1/2 c. sour cream and mix in. Pour the batter into the crust-lined pan. Put it on a cookie sheet or shallow baking pan and put it in the 450ºF oven for 10 minutes. Turn the oven down to 300ºF. Bake another 30 minutes or so, until the center looks almost set when you jiggle the pan. Remove from oven.

Top: Mix the rest of the sour cream, 1/4 c. sugar and the remaining 3 tsp. of vanilla. Spread evenly over the top of the cheesecake. Bake for another 15 minutes, then remove from oven.

Cool on a wire rack for 15 minutes or more. Loosen crust from side of pan, but don’t remove side yet. Let cool for another 30 minutes. Remove side. Cool for 1 1/4 hours. Cover and chill in fridge for at least 4 hours. Let it stand at room temp. for 15 minutes before slicing. You can get 16 slices out of this very rich cheesecake.

Notes:

I have made this with great success in a lower-fat version. I use half regular and half lower-fat cream cheese. And I use light or reduced-fat sour cream. (Don’t use the fat-free versions of cream cheese or sour cream–they don’t bake up right.) And if my calculations are correct, the lighter options make it not impossible if you are on WeightWatchers. Don’t get me wrong–it’s not light, or low-cal–but at 9 points a slice, you can afford a few of your FlexPoints for it.

I like to serve this with a drizzling of fruit syrup or maybe just a few berries thrown on top. I’ll be posting my recipes for Framboise (raspberry liqueur) and Raspberry Wizbang Syrup in the next few days–I served the Wizbang Syrup over the cheesecake last year for Thanksgiving, and certain individuals in my family who are normally possessed of incredible self-control could NOT leave the cheesecake alone!

Enjoy!!

Answer 2

Emily’s 43-Second* Cheesecake

Ingredients for the Crust:
15 graham cracker squares
½ cup sugar
½ tsp cinnamon
¼ melted butter

Ingredients for the Filling:
2 eggs
½ cup sugar
2 tsp vanilla
1.5 cups sour cream (which is one 16 oz container of sour cream, minus ½
cup)
1 lb (2-8 oz packages) soft cream cheese, cut into smallish chunks
2 tablespoons melted butter

To Make the Crust:
Crush 15 graham cracker squares (I do it in a heavy-duty ziplock bag with a
rolling pin, but whatever works for you is fine!) and mix with ½ cup sugar,
½ tsp cinnamon (or more!), and ¼ cup (or more) melted butter. Press into an
8 or 9-inch springform pan (or a pie plate). Bake in a preheated 400-degree
oven for 6 minutes (watch!).

For the Filling:
Put the eggs, sugar, vanilla and sour cream into blender or food processor.
Blend/process until liquid-y. Then, with the motor running, drop in the
chunks of cream cheese, one by one, blending/processing thoroughly after each
addition. Add the melted butter at the end with the motor still running. I
like to then let the blender/processor go for a few more minutes, just to make
sure everything is good and liquefied. Pour mixture (carefully) into the
crust. Bake in a 325 degree oven for 35 minutes. I can tell when it is done
by gently shaking it. It should be like firm jell-o. But don’t worry about
it too much – it’s not so bad underdone, either! Chill thoroughly before
serving. (FYI be careful of putting saran wrap over it while it is still
warm, as condensation will drip back down onto the cake and make spots.)

*This recipe is from a cookbook that came with a blender that my parents got
as a wedding gift! The cookbook claims that the crumb crust takes 18 seconds
and the cake takes 25!

Answer 3

Apple Cheesecake Recipe 1/2 cup melted butter or margarine - 1/3 cup sugar - 1 cup flour - 1/2 teaspoon almond extract - 4 graham crackers - crushed - 8 ounces cream cheese - softened - 1/4 cup sugar - 1 egg - 1/2 teaspoon vanilla - 3 cups thinly sliced apple - peeled - 1/3 cup sugar - 1 teaspoon cinnamon sliced almonds for the top to garnish * Mix butter, 1/3 cup sugar, flour, almond extract and graham cracker crumbs in a bowl. * Press mixture over the bottom and 1 inch up the sides of a 9 inch springform pan. * Mix cream cheese, 1/4 cup sugar, egg and 1/2 teaspoon vanilla. * Pour mixture over prepared crust. * Toss apples with 1/3 cup sugar, egg and vanilla in a bowl. * Spoon apple mixture over the cream cheese mixture. * Sprinkle with almonds if desired. * Bake at 450° for 10 minutes. * Reduce oven to 400° and bake for 30-40 minutes longer or until the center is set. * Cool in the pan.

Answer 4

PHILADELPHIA BRAND CHEESECAKE
1 c. graham cracker crumbs
3 tbsp. butter, melted
2 (8 oz.) pkgs. Philadelphia cream cheese, softened
1/2 c. sugar
1 tbsp. lemon juice
1 tsp. grated lemon rind
1/2 tsp. vanilla
2 eggs, separated

Combine crumbs and butter; press onto bottom of 9 inch springform pan. Bake at 325 degrees for 10 minutes. Combine cream cheese, sugar, juice, rind and vanilla, mixing at medium speed on electric mixer until well blended. Add egg yolks, one at a time, mixing well after each addition. Fold in stiffly beaten egg whites; pour over crust. Bake at 300 degrees for 45 minutes. Serve with fresh fruit or cherry pie filling if desired. 12 servings.

Answer 5

There's a fairly good recipe on the back of the label for Keebler ready made graham cracker pie crust. Can't remember it off the top of my head though.

Just don't use low fat cream cheese - won't set right.

Answer 6

Go to Kraftskitchen or kraftfoods.com they have lots of cheesecake recipes with minimal ingredients

Answer 7

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