Different cheesecake flavors?

Question

Where can I get the recipe for different flavors of cheesecake.

Ive made pineapple & pumpkin, but Im looking for a new flavor to try for a couple christmas parties Im going too!

Answer 1

Strawberry CheeseCake

1 cup HONEY MAID 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.

White Chocolate Cheesecake

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

2 cups cold milk, divided

2 pkg. (4-serving size each) Jello White Chocolate Flavor Instant Pudding & Pie Filling

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

1 HONEY MAID Graham Pie Crust (6 oz.)


Preparation
BEAT cream cheese and 1/2 cup of the milk in large bowl with wire whisk until well blended.

ADD remaining 1-1/2 cups milk and pudding mixes. Beat with wire whisk 1 minute. Gently stir in whipped topping until well blended. Spoon into crust.

REFRIGERATE 4 hours or until set. Garnish with chocolate curls made with BAKER'S Premium White Baking Chocolate. Store leftover pie in refrigerator.






Smores Cheesecake

18 HONEY MAID Honey Grahams, divided

1/3 cup butter or margarine, melted

1-1/4 cups sugar

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

1 tsp. vanilla

4 eggs

6 bars (1.55 oz. each) milk chocolate candy bar, coarsely chopped, divided

1 cup JET-PUFFED Miniature Marshmallows


Preparation
CRUSH 14 of the graham crackers, measuring about 2 cups crumbs. Coarsely chop remaining 4 graham crackers; set aside.

MIX graham cracker crumbs, butter and 1/4 cup of the sugar. Press onto bottom of 13x9-inch baking pan.

BEAT cream cheese, remaining 1 cup sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until just blended. Stir in 1/2 of the chopped candy. Pour over crust. Sprinkle with remaining candy, marshmallows and chopped graham crackers.

BAKE at 350°F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Cut into squares.

Marble Brownie Cheesecake


1 pkg. (21-1/2 oz.) brownie mix

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

1/3 cup sugar

1/2 tsp. vanilla

1 egg

1 cup BAKER'S Semi-Sweet Chocolate Chunks (optional)


Preparation
PREPARE brownie mix as directed on package; spread into greased 13x9-inch baking pan.

MIX cream cheese, sugar and vanilla in medium bowl with electric mixer on medium speed until well blended. Add egg; mix until blended. Pour over brownie mixture; cut through batter with knife several times for marble effect. Sprinkle with chocolate chunks.

BAKE at 350°F for 35 to 40 minutes or until cream cheese mixture is lightly browned. Cool in pan on wire rack. Cut into squares.


Strawberry Cool Whip Cheesecake

Ingredients
1-1/2 cups HONEY MAID Graham Cracker Crumbs

1/2 cup sugar, divided

1/2 cup (1 stick) butter or margarine, melted

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

2 Tbsp. milk

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

2 pt. strawberries, hulled, halved

3-1/2 cups cold milk

2 pkg. (4-serving size each) Jello Vanilla Flavor Instant Pudding & Pie Filling


Preparation
MIX crumbs, 1/4 cup of the sugar and butter in 13x9-inch pan. Press firmly onto bottom of pan. Refrigerate 15 minutes.

BEAT cream cheese, remaining 1/4 cup sugar and 2 tablespoons milk in large bowl with wire whisk until smooth. Gently stir in 1/2 of the whipped topping. Spread over crust. Top with strawberry halves.

POUR 3-1/2 cups cold milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes. Pour over strawberries.

REFRIGERATE 4 hours or until set. Just before serving, spread remaining whipped topping over pudding. Store leftover dessert in refrigerator.

Ammaretto Cheesecake

1 1/2 cups chocolate wafer crumbs
1 2/3 cups granulated sugar, divided use
1 cup finely chopped almonds
6 tablespoons butter, softened
3 (8-ounce) packages cream cheese, softened
1/3 cup heavy cream
1/2 cup amaretto liqueur
2 teaspoons vanilla extract, divided use
4 large eggs
2 cups sour cream
1/2 cup slivered almonds, toasted
Preheat oven to 350°F (175°C).
Combine chocolate wafer crumbs, 1/3 cup sugar, almonds and softened butter in a small bowl. Pat the mixture into a 9-inch springform pan; set aside.
Cream softened cream cheese, 1/3 cup sugar, cream, amaretto liqueur, and 1 teaspoon vanilla in a mixing bowl. Beat in eggs, one at a time, beating well after each addition.
Pour over the crust and bake for 1 hour (check at 50 minutes), or until the center is still slightly moist and jiggly. Remove from oven and let stand on a rack. Do not remove spring form yet.
Meanwhile, combine sour cream, 1 teaspoon vanilla, and 1 cup sugar. Mix well and spread evenly over the cheesecake. Bake for 5 more minutes.
Remove from oven; place on a rack and cool. Refrigerate for at least 1 hour. When ready to serve, remove the sides from the pan and garnish with toasted slivered almonds.
Makes 12 servings.

Strawberry Amaretto Cheesecake

1/4 cup chocolate wafer crumbs
3 cups cottage cheese
2 (8-ounce) packages cream cheese
5 teaspoons sugar substitute
1 teaspoon amaretto liqueur
1 teaspoon vanilla extract
3 large egg yolks
5 large egg whites
1/2 teaspoon cream of tartar
2 cups sliced strawberries
1/3 cup strawberry jam, melted
In a food processor, blend together cottage cheese and cream cheese until smooth. Add sugar substitute, amaretto liqueur, and vanilla; blend until smooth. Add egg yolks. Beat egg whites and cream of tartar to soft peaks. Gently fold into the cheese mixture. Pour into a 9-inch springform pan.
Bake in a preheated 400°F (205°C) oven for 12 minutes, then reduce the heat to 200*F and bake until set, about 25 to 30 minutes. Turn the oven off, partially open the door, and let the cake stand in the oven for 1 hour. Remove from the oven and cool completely on a wire rack. Remove the sides from the pan.
Arrange sliced strawberries over the cake. Brush with melted strawberry jam.
Makes 12 servings.

Strawberry Vanilla Cheesecake

3 tablespoons bran flakes
1 tablespoon granulated sugar
12 ounces cream cheese, softened
1 1/4 cups granulated sugar, divided use
2 large egg yolks
1 tablespoon vanilla extract
1/4 teaspoon salt
2 cups plain yogurt
1/2 cup all-purpose flour
3 large egg whites
1 cup sliced strawberries
1/2 cup raspberry jam
Combine bran flakes with 1 tablespoon sugar in a food processor; process until fine. Sprinkle in a 9-inch springform pan coated with vegetable cooking spray; tilt to coat evenly; set aside.
In a large mixer bowl, beat cream cheese until smooth. Add 1 cup sugar, egg yolks, vanilla, and salt. Beat until smooth. With an electric mixer on low speed, gradually add yogurt and flour.
In another mixer bowl, beat egg whites until soft peaks form. Gradually add 1/4 cup sugar, beating until stiff. Fold into the cream cheese mixture; pour into the prepared pan.
Bake at 325°F (160°C) for 50 to 60 minutes, or until puffed and the top is golden and dry. Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes. Remove and cool completely. Refrigerate for 4 hours.
Just before serving, combine strawberries and raspberry jam in a medium saucepan. Bring to a simmer over low heat then cover and cook for 3 minutes. Uncover and cook until thickened and bubbly, about 3 to 5 minutes. Force through a sieve over a small bowl and brush over the cheesecake. Refrigerate the cheesecake for 15 minutes, or until the glaze has set.
Makes 9 servings.

Zebra Cheesecake

1/2 cup vanilla wafer crumbs
2 tablespoons unsweetened baking cocoa, divided use
1 1/2 tablespoons butter, melted
2/3 cup milk
1 (1/4-ounce) envelope unflavored gelatin
1/4 cup cold milk
6 tablespoons granulated sugar, divided use
2 large eggs, separated
2 teaspoons vanilla extract
1 1/2 cups cottage cheese
In small bowl, combine wafer crumbs and 1 tablespoon of the cocoa. Add butter and stir until evenly blended. Press evenly into the bottom of a 9-inch springform pan; set aside.
In small saucepan over medium-high heat bring 2/3 cup milk to a boil; remove from heat and set aside.
In a blender, sprinkle gelatin over 1/4 cup cold milk and let stand 4 to 5 minutes. Add boiling milk, cover, and blend at low speed for 2 minutes. Add 3 tablespoons of the sugar, egg yolks and vanilla; blend at medium speed until well mixed. Add cottage cheese and blend at high speed until smooth. Remove 3/4 cup of the mixture; refrigerate for later.
Combine 1 tablespoon sugar and 1 tablespoon cocoa; add to blender and blend until mixed. Pour into a large bowl. Refrigerate, stirring occasionally, until mixture thickens, about 1 hour.
In a small mixing bowl with an electric mixer at high speed, beat egg whites until foamy. Gradually add 2 tablespoons sugar and beat until stiff peaks form. Fold into chocolate mixture and pour into prepared crust.
Spoon large dollops of the reserved vanilla mixture over chocolate and gently swirl with a knife or spatula to create a marbled effect. Cover and refrigerate until firm, 4 to 5 hours.
Makes 12 servings.

Rum Raisin Cheesecake

1 cup quick-cooking oats
1/2 cup nuts, chopped and divided use
3 tablespoons packed brown sugar
3 tablespoons butter or margarine, melted
2 (8-ounce) packages cream cheese, softened
1/3 cup granulated sugar
2 tablespoons all-purpose flour
2 large eggs
1/2 cup sour cream
3 tablespoons rum
1/4 cup all-purpose flour
1/3 cup packed brown sugar
2 tablespoons butter or margarine
1/3 cup raisins
1/4 cup chopped nuts
2 tablespoons quick-cooking oats
Combine 1 cup quick cooking oatmeal (uncooked), 1/4 cup chopped nuts, 3 tablespoons brown sugar, and 3 tablespoons melted butter; press onto the bottom of a 9-inch springform pan. Bake at 350°F (175°C) for 15 minutes.
In a bowl, combine cream cheese, sugar and 2 tablespoons flour; mixing at medium speed with an electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and rum; mix well. Pour over the crust.
In another bowl, combine 1/4 cup flour and 1/3 cup brown sugar and cut in 2 tablespoons butter until the mixture resembles coarse crumbs. Stir in raisins, remaining chopped nuts, and 2 tablespoon oats. Sprinkle over the cream cheese mixture.
Bake at 350°F (175°C) for 50 minutes. Loosen the cake from rim of the pan; cool before removing from the pan.
Makes 12 servings.

Answer 2

Blueberry Choc Chip Kahlua Choc & Peanut Butter Chambord Strawberry Key Lime Oreo Heath Bar Baileys Irish Cream White Russian Mudslide Amaretto Dutch Orange Choc Marbled choc Choc Mousse with Raspberries Lemon with Fresh Kiwis Oh I forgot pumpkin as above. That is pretty good too! I like mine with Kalua in the bottom half and Baileys on top. Finish with some shaved chocolate.

Answer 3

Chocolate Chip Cheesecake Pie
Serving Size : 8

2 packages (3 oz.) cream cheese softened
1 can (14 oz.) sweetened condensed milk (NOT evaporated milk)
1 egg
1 teaspoon vanilla extract
1 cup mini-milk chocolate chips (semi-sweet may be sustituted)
1 teaspoon flour
1 READY CRUST Graham Pie Crust
Chocolate Glaze
1/2 cup mini milk chocolate chips
1/4 cup whipping cream

Preheat oven to 350°F. With mixer, beat cheese until fluffy; gradually beat in sweetened condensed milk until smooth. Add egg, vanilla; mix well. Toss chips with flour; stir into cheese mixture. Pour into pie crust. Bake 35 minutes or until center springs back when lightly touched. Cool. Melt 1/2 cup mini-milk chocolate chips with 1/4 cup whipping cream; cook and stir until thickened and smooth. Immediately spread over pie. Serve chilled. Refrigerate leftovers.

Note To prevent chocolate chips from sinking to bottom of pie, sprinkle chips after baking cheesecake for 5-10 minutes.

Answer 4

i strongly recomment you should go to a cheesecake factory or at least check their cheesecake menu on the net.

they have a lot of unique cheesecake such as tiramisu cheesecake or WHITE CHOCOLATE CARAMEL LATTE CHEESECAKE or FRESH BANANA CREAM CHEESECAKE or LEMON RASPBERRY CREAM CHEESECAKE or espresso cheesecake.

a friend of mine who is asian brought a green tea cheesecake to the party the other day and it was great.

Answer 5

Go here: http://allrecipes.com/recipes/baking/cakes/cheesecakes/main.aspx

There are tons of cheesecake recipes... Hmmmm lime... Good luck!

Answer 6

I don't have a recipe that the people above have mentioned, but i have had a butterscotch cheese cake that was Delicious.

Answer 7

pumpkin
strawberry
cherry
rasberry
chocolate

Answer 8

MANDEE It's your news?
http://www.osoq.com/funstuff/extra/extra04.asp?strName=MANDEE

Answer 9

you should make choclate cheescake its helllllllllla goood like i die for it