I need a recipe for cheesecake...i have a christmas party to go to so please hurry?

Answer 1

Pumpkin Cheesecake
Serves 12; Prep time: 30 minutes; Total time: 8 hours
To prevent the top from cracking, be careful not to overmix the batter, and do not open the oven door while the cake is baking or cooling inside the oven.

For The Crust:


1 1/4 cups graham-cracker crumbs (from 10 whole crackers)

1/4 cup sugar

4 tablespoons unsalted butter, melted
For The Filling:


4 packages (8 ounces each) bar cream cheese, very soft

1 1/4 cups sugar

3 tablespoons all-purpose flour

1 cup canned pumpkin purée

2 tablespoons pumpkin-pie spice

1 tablespoon vanilla extract

1/2 teaspoon salt

4 large eggs, room temperature

1. Preheat oven to 350°, with rack in center. Assemble a 9-inch nonstick springform pan, with the raised side of the bottom part facing up.

2. Make the crust: In a medium bowl, mix cracker crumbs, sugar, and butter until moistened; press firmly into bottom of pan. Bake until golden around edges, 10 to 12 minutes.

3. Make the filling: With an electric mixer, beat cream cheese and sugar on low speed until smooth; mix in flour (do not overmix). Add pumpkin purée, pie spice, vanilla, and salt; mix just until smooth. Add eggs one at a time, mixing until each is incorporated before adding the next.

4. Place springform pan on a rimmed baking sheet. Pour filling into springform, and gently smooth top. Transfer to oven; reduce oven heat to 300°. Bake 45 minutes. Turn off oven; let cheesecake stay in oven 2 hours more (without opening).

5. Remove from oven; cool completely. Cover with plastic wrap; refrigerate until firm, at least 4 hours. Unmold before serving.

OR...Chocolate Pumpkin Cheesecake Bars

Makes 16; Prep time: 25 minutes; Total time: 5 hours
To create swirls, drag the blade of a paring knife through the chocolate and pumpkin mixtures several times to make a marbled pattern.

For The Crust:
20 chocolate wafer cookies (half a 9-ounce package)

2 tablespoons sugar

4 tablespoons unsalted butter, melted
For The Filling:
2 packages (8 ounces each) bar cream cheese

1 cup sugar

1 cup canned solid-pack pumpkin purée

3 large eggs

3 tablespoons all-purpose flour

1 teaspoon pumpkin-pie spice

1/2 teaspoon salt

4 ounces semisweet chocolate, chopped

1. Preheat oven to 350°. Line bottom and sides of an 8-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on all sides. Set aside.

2. In a food processor, blend cookies with sugar until finely ground (you should have about 1 cup crumbs); add butter, and pulse until moistened.

3. Transfer crumb mixture to prepared pan, and press gently into bottom. Bake until fragrant and slightly firm, 12 to 15 minutes. Set aside to cool.

4. Place cream cheese in food processor; blend until smooth. Add sugar, pumpkin purée, eggs, flour, pumpkin—pie spice, and salt; process until combined. Set aside.

5. Place chocolate in a microwave—safe bowl; microwave in 30—second increments, stirring between each, until melted. Add 1 cup pumpkin mixture; stir to combine. Set aside.

6. Pour remaining pumpkin mixture into prepared pan. Drop dollops of chocolate mixture onto pumpkin mixture; swirl. Bake until cheesecake is set but jiggles slightly when gently shaken, 40 to 50 minutes.

7. Cool in pan. Cover; chill until firm, at least 2 hours (and up to 2 days). Using overhang, transfer cake to work surface. With a knife dipped in water, cut into 16 squares. Serve.

Per serving: 273 cal; 17.2 g fat (9.9 g sat fat); 4.8 g protein; 27 g carb; 1.5 g fiber

Answer 2

The inside of the Philadelphia Cream Cheese box has a 1,2,3 Cheesecake recipe that's super easy. If you don't have the box, just look it up at their website. Good luck!

Update: Here it is.....

PHILADELPHIA® 3-STEP® Cheesecake


Prep Time: 10 min
Total Time: 3 hr 50 min
Serves: 8

Ingredients
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1/2 cup sugar

1/2 tsp. vanilla

2 eggs

1 HONEY MAID Graham Pie Crust (6 oz.)


Preparation
MIX cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended.

POUR into crust.

BAKE at 325°F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Store leftover cheesecake in refrigerator.

How To Easily Cut the Cheesecake: For clean edges on the cheesecake slices, use a sharp knife to cut the chilled cheesecake, wiping the knife blade with a damp cloth between each cut.

Answer 3

I just made a Butterfinger cheesecake for Thanksgiving. It was a big hit. Warn you though, it is very rich and sweet.

1 8oz. pkg. cream cheese, softened
1 8oz. carton frozen whipped topping, thawed
4 2.1oz Butterfinger candy bars
1 9 inch prepared graham cracker crust

In a small mixing bowl, beat the cream cheese until smooth. Fold in whipped topping. Crush the candy bar, fold 1 cup into cream cheese mixture. Spoon into crust. Sprinkle with remaining candy bar crumbs. Refrigerate for 2 to 4 hours before slicing.

Answer 4

1 cup Graham Cracker Crumbs

3 Tbsp. sugar

3 Tbsp. butter or margarine, melted

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

3/4 cup sugar

1-1/3 cups fruit juice*

2 cups sliced, fresh strawberries, blueberries or raspberries

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed


Preparation
MIX crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake at 325°F for 10 minutes if using a silver springform pan; cool. (Bake at 300°F for 10 minutes if using a dark nonstick springform pan.)

BEAT cream cheese and 3/4 cup sugar with electric mixer on medium speed until well blended. Add fruit juice; mix until blended. Gently stir in berries and whipped topping.

POUR over prepared crust. Freeze 6 hours or until firm. Let stand at room temperature 15 minutes before cutting to serve

Answer 5

Go to marthastewart.com and find great cheesecake recipes for free!

Answer 6

*cream together 2lbs of cream cheese and 1 cup of sugar in a mixer until smooth
*add 1tbsp of vanilla
*3 whole eggs beat on low until smooth
*slowly add one cup of sour cream beat until mixed thoroughly
*add any desired flavors or liquors such as chocolate or strawberries
*For the crust you need 1 and a half cups of Gram cracker crust
*1 quarter cup of powdered sugar
*1 stick of butter melted
*mix your crust ingredients together and press into the bottom of a spring form pan or a round cake pan.
*now add cream cheese mixture from above until three quarters full.
*smooth out the top
*place in another baking pan and put water in the 2nd pan a third of the way up.
*note if using a spring form pan you will need to wrap the whole pan in aluminum foil to keep the crust from getting soggy.
*bake in preheated 300 degree oven for 1 hour
*remove from oven and remove from water bath and let cool at room temperature
*when cooled let sit in refrigerator preferably overnight.
IF YOU'VE NEVER BAKED ONE BEFORE GO TO THE STORE AND BUY ONE OR TRY NO BAKE JELLO BRAND

Answer 7

Fast, easy, delicious! 1of each: 8 oz. softened cream cheese, small tub cool wip, cup of surgar. Blend till all mixed together, pour into already made grahm crust. Chill for at least 2hours. Yummy!

Answer 8

Please go to FOOD NETWORK .Com, you will find many recipe for cheesecake, I personaly use the recipe from Alton Brown (maybe misspell, but you get the idea). Good luck and happy holiday.

Answer 9

if you dont have time to bake a cheesecake. mix softened cream cheese with sugar. and then what ever topping you want.


http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_34314,00.html?rsrc=search

follow something like that.

Answer 10

look in a recipe book