looking for a great cheesecake recipe, something different?

Question

I love cheesecake, looking for that great recipe. No pumpkin please!

Answer 1

Banana Cream Cheesecake (Copycat)
2 hours 30 min prep
12 servings

For the crust
20 vanilla cream-filled sandwich style cookies
1/4 cup margarine, melted
For the filling
24 ounces cream cheese, softened
2/3 cup granulated sugar
2 tablespoons cornstarch
3 eggs
3/4 cup mashed bananas
1/2 cup whipping cream
2 teaspoons vanilla extract
shredded coconut, for topping (optional)

Use a blender to finely chop the cookies.
Add margarine and blend until they are well combines.
Press mixture into the bottom of a 10" springform pan and smooth it out.
Refrigerate the crust while you make the filling.
Beat cream cheese with electric mixer until creamy.
Beat in sugar and cornstarch followed by the eggs (one at a time).
Beat in bananas, whipping cream, and vanilla.
Pour mixture into crust.
Place pan on a cookie sheet and bake in a 350 degree oven for 15 minutes.
Reduce oven temperature to 200 degrees and bake an additional 75 minutes, or until center is almost set, adding coconut for last 20 minutes.
Allow to cool completely before removing rim of pan -- Before removing the pan, run warm water over a knife and slide a knife around the edge of the cake to separate the cake from the pan cleanly.
Refrigerate cheesecake, uncovered, at least 6 hours.

Answer 2

LEMON CHEESECAKE WITH GINGERSNAP CRUST AND BERRY TOPPING
This fluffy cheesecake is not only delicious, but easy to make. It has a light lemon flavor that is well accented by the berries, and the gingersnap crust is to die for. Bon appetit!
For filling:
3 8-ounce packages cream cheese, room temperature
1 cup sugar
3 large eggs
1/4 cup fresh lemon juice
2 tablespoon grated lemon peel

Crust:
2 cups ground gingersnap cookies
6 tablespoons (3/4 stick) unsalted butter, melted

Topping:
Water
Sugar (to taste)
Blackberries (1 pkg.)
Raspberries (1 pkg.)

Preheat oven to 350 degrees.
Grind gingernaps in a food processor.
In a medium bowl, stir crumbs and butter until evenly moistened.
Press mixture into the bottom of a 9" spring-form cheesecake pan.
Bake crust until golden brown, about 12 minutes.
Cool completely.

Using an electric mixer, beat cream cheese until smooth (no lumps).
Slowly add sugar until fully mixed.
Add eggs one at a time, beating for about 30 seconds each. Make sure not to overmix from this point on.
Mix in lemon juice and the grated peel.

Pour filling into crust. Cover the pan with foil, then place in a larger pan with high sides (jelly-roll etc.).
Bring water to a boil and fill the outer pan with water, ensuring that none is getting into the cheesecake.
Place in the oven and bake until the outer edges are set and slightly golden and the center is not fully set and is still glossy, about 75 minutes (make sure to keep watch though!).
Try not to open the oven door, though, for this can cause cracks.

When done, place in a wire-cooling rack until completely cool. Chill covered in the refrigerator overnight (at least 4 hours, preferably more).

To make the topping, simply mash the berries in a medium sized bowl and add a minimal amount of water. Then add about a tablespoon of sugar, to taste, to counteract the bitterness of the berries.

Serve chilled.
Add berries individually to each slice, unless planning on eating the whole cake. Otherwise, it will get soggy.
Garnish with a lemon or mint leaf.

It generally makes 8 slices, but it is pretty rich, so it will likely serve more.

Answer 3

1/2 c Whole almonds
1 lb Cream cheese
3/4 c Sugar
3 Eggs
1 ts Vanilla extract
2 tb Amaretto
3/4 c Sour cream





1. Spread nuts in a baking pan and bake in a preheated 325F oven for 8 minutes or until lightly toasted. Let cool and finely chop. With an electric mixer, beat cheese and sugar until smooth. Mix in eggs, vanilla, Amaretto and sour cream. Reserve 2 tablespoons of nuts, and stir in remaining nuts. Pour batter into a greased 9-inch springform pan. Sprinkle reserved nuts over the top. Bake in the middle of a preheated 325F oven for 25 minutes or until just barely set. Turn off the oven, leave the door ajar, and let cool in the oven for 1 hour longer. Chill. To serve, remove pan sides and cut into wedges.

Answer 4

This is so easy. A no-bake recipe.

2 bricks of softened cream cheese
1 jar of Nutella
1 premade graham crust

Combine cream cheese and Nutella thoroughly with a mixer, pour into the crust. Chill.

Answer 5

Cinderella Cheescake


Brownie crust
3 ounces unsweetened chocolate, chopped
1/4 cup unsalted butter, cut into small pieces
1/2 cup flour
1/8 teaspoon baking powder
2 eggs
1 cup firmly packed light brown sugar
1 1/2 teaspoons vanilla
2 ounces semisweet chocolate, finely chopped
Filling
1 (8 ounce) package cream cheese, softened
1/2 cup firmly packed light brown sugar
3 eggs
1/2 cup sour cream
1 1/3 cups creamy peanut butter
1/4 cup flour
Topping
3/4 cup sour cream
3 teaspoons sugar

For the crust-----------.
Preheat oven to 350.
Grease a 9-inch springform pan.
Dust with flour.
Melt unsweetened chocolate and butter in small saucepan over low heat.
Cool.
Beat eggs and sugar in medium bowl until slowly dissolving ribbon forms when beater are lifted, about 4 minutes.
Beat in melted chocolate mixture, vanilla, and chopped chocolate.
Add flour and baking powder.
Mix until just blended--do not overbeat.
Spread 1 cup brownie batter over bottom of pan.
Bake until firm, about 17 minutes.
Cool baked crust in freezer for about 15 minutes.
Maintain oven temperature.
For the filling---------.
Blend cream cheese and sugar until smooth.
Add eggs and sour cream.
Add peanut butter and flour.
Using small knife, spread remaining brownie batter around the sides of the pan, sealing batter to bottom crust.
Pour in filling, which will not be as high as brownie batter.
Bake until center of cheesecake is gently set and brownie sides have fallen to form a ring around the filling.
(About 50 minutes) For topping---------.
Blend sour cream and sugar.
Spread on top of cheesecake to within 3/4 inch of edge.
Bake cheesecake 3 more minutes.

Answer 6

well its not different, but its easy. just buy a graham cracker crust, 8oz cream cheese, tub of whip cream, and 1 cup sugar. beat the cream cheese and sugar together, fold in whipped cream and pour it in the graham cracker crust. refrigerate for 2-3 hours. sounds simple, maybe even too simple, but after eating this cheese cake i will never eat any other kind! you can also put fruits or chocolate cocoa or anything else that you like in it. i prefer it plain though. good luck and tell me if you try it!!

Answer 7

* Exported from MasterCook

Caramelized Banana Cheesecake

Recipe By : Chicago Tribune, June 10, 1998 Good Eating Section
Serving Size : 1 Preparation Time :0:00
Categories : To Post Fruit

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 up cup pecan halves
2 tablespoons butter
1/4 cup packed light brown sugar
2 medium bananas -- thinly sliced
2 teaspoons dark rum -- optional
2 8 oz cream cheese -- softened
1 1/2 cups sugar
3 large eggs - room temp -- slightly beaten
1 tablespoon heavy cream
1 teaspoon vanilla extract

Preheat oven to 325 degrees. Place pecans on baking sheet; toast in oven
about 8 minutes. Check frequently to avoid burning; set aside. Leave oven
on. Melt 1 tbl. of the butter in non-stick skillet over medium heat. Stir in
brown sugar; cook, stirring frequently, until melted, about 6 minutes. Add 2
sliced bananas; cook until bananas are caramelized and soft enough to mash
with back of spoon. Remove from heat; set aside. Stir in rum, if using
combine cream cheese and 1c of sugar in large bowl of electric mixer. Beat
until completely blended. Add sour cream, eggs, vanilla and heavy cream, add
caramelized banana mixture; beat until incorporated. Put remaining tbl. of
butter, remaining 1/2 c sugar and toasted pecans in food processor fitted
with metal blade. Process until finely ground; press on bottom of ungreased
8-inch springform pan. Pack down firmly using palm of hand. Pour filling
mixture over crust. Place pan inside larger pan and put on oven rack. Add
water to depth of 2 inches. Bake until firm to touch, about 1-1/2
hours.Remove from oven; let sit on wire rack 1 hour. Refrigerate, covered,
at least 3 hours or overnight before serving.

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Answer 8

Average looking with a great personality.

Answer 9

graham cracker crust 2 pks of cream cheese i tub of cool whip one can of sweet condensed milk mix together freeze and eat