Cheesecake?

Question

Looking for a new cheesecake recipe, either a dessert cheesecake or savory one.

So many great recipes, I can't choose, so I am putting it up for a vote :-) Thanks to all. I have saved many of the recipes that you have sent to me. Silverbirch, I am so glad to hear you and your family enjoyed the chicken recipe. Thanks again, everyone!

Answer 1

Marble Cheesecake

1 cup graham cracker crumbs
3 tablespoons granulated sugar
3 tablespoons butter or margarine
3 (8-ounce) packages cream cheese
3/4 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 (1-ounce) square baking chocolate, melted
Combine graham cracker crumbs, 3 tablespoons sugar, and butter; press onto the bottom of a 9-inch springform cake pan. Bake at 350*F for 10 minutes.
In a bowl, combine cream cheese, 3/4 cup sugar, and vanilla; beating at medium speed with an electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend melted baking chocolate into 1 cup of the batter. Spoon the batters alternately over crust; cutting through with a knife to create a marbling effect.
Bake at 450°F for 10 minutes. Reduce the temperature to 250*F and continue baking for 30 minutes. Loosen the cake from the rim of the pan; cool before removing from the pan. Chill.
Makes 12 servings.

TRUST ME IT IS AWESOME! I used chocolate gram for the crust though, not sure if that was the best idea (too much chocolate for my taste) but my lover LOVED it.

Answer 2

Hello.

Not actually an answer to your cheescake recipe, but just a thank you for the maple chicken recipe you gave me a few days ago. Fantastic. I think it will get used a lot in the future. I had to adapt it slightly, because I didn't have any almonds, so I used walnuts.

Thanks again

Answer 3

You won't regret making this cheesecake it's delicious!!!! I made if for a family get together and it was a hit! It may sound hard but it’s pretty easy! I am only 20 and I made it lol :D

Peanut Butter Cup Cheesecake

1 1/4 cups graham cracker crumbs
1/4 cup crushed cream filled chocolate sandwich cookies
1/4 cup sugar
6 tablespoons butter, melted
3/4 cup creamy peanut butter

Filling:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup (8 ounces) sour cream
3 eggs, lightly beaten
1 1/2 teaspoons vanilla extract
1 cup hot fudge ice cream topping, divided
6 peanut butter cups, cut into small wedges

In a bowl, combine cracker crumbs, cookie crumbs, sugar, and butter. Press onto the bottom and 1 in. up the sides of a greased 9 in. springform pan. Place on a baking sheet. Bake at 350 for 7-9 minutes or until set. Cool on wire rack. In a microwave-safe bowl, heat peanut butter on high 30 seconds or until softened. Spread over crust to within 1 in. of edges.

In large mixing bowl, beat cream cheese, sugar and sour cream until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Pour 1 cup in to a bowl; set aside. Pour remaining filling over peanut butter layer.

In micro-wave safe bowl, heat 1/4 cup fudge topping on high for 30 seconds or until thin; fold into reserved cream cheese mixture. Carefully spoon over filling; cute through filling with a knife to swirl.

Place pan on baking sheet. Bake at 350 for 55-60 minutes or until center is almost set. Cool on wire rack for 10 minutes. Carefully run knife around edge of pan to loosen; cool 1 hour longer.

Microwave remaining fudge topping for 30 seconds or until warmed; spread over cheesecake. Garnish with peanut butter cups. Refrigerate overnight. Remove side of pan. Yields: 12-14 servings.

Editors Note: Reduced-fat or generic brands of peanut butter are not recommended for this recipe.

Here's a little pic of it:
http://i15.photobucket.com/albums/a373/dawn0121/cheesecake.jpg

Answer 4

Easy OREO Cheesecake:

Prep Time: 20 min
Total Time: 4 hr 5 min
Makes: 16 servings, 1 piece each

1 pkg. (1 lb. 2oz.) OREO Chocolate Sandwich Cookies, divided

1/4 cup (1/2 stick) butter or margarine, melted

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

1 cup sugar

1 tsp. vanilla

1 cup BREAKSTONE'S or KNUDSEN Sour Cream

4 eggs

PREHEAT oven to 325�F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Place 30 of the cookies in food processor container; cover. Process 30 to 45 sec. or until finely ground. Add butter; mix well. Press firmly onto bottom of prepared pan.

BEAT cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating just until blended after each addition. Chop remaining cookies. Gently stir 1-1/2 cups of the chopped cookies into cream cheese batter. Pour over crust; sprinkle with remaining chopped cookies.

BAKE 45 min. or until center is almost set. Cool. Refrigerate 3 hours or overnight. Lift cheesecake from pan, using foil handles. Cut into 16 pieces. Store leftover cheesecake in refrigerator.

Answer 5

Chocolate Cappuccino Cheesecake

INGREDIENTS
1 cup chocolate cookie crumbs
1/4 cup butter, softened
2 tablespoons white sugar
1/4 teaspoon ground cinnamon

3 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 eggs
8 (1 ounce) squares semisweet chocolate
2 tablespoons whipping cream
1 cup sour cream
1/4 teaspoon salt
2 teaspoons instant coffee granules dissolved in 1/4 cup hot water
1/4 cup coffee flavored liqueur
2 teaspoons vanilla extract

1 cup heavy whipping cream
2 tablespoons confectioners' sugar
2 tablespoons coffee-flavored liqueur

1 (1 ounce) square semisweet chocolate

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Butter one 9 or 10 inch springform pan.
Combine the chocolate wafer crumbs, softened butter, 2 tablespoons white sugar, and the cinnamon. Mix well and press mixture into the buttered springform pan, set aside.
In a medium sized bowl beat the softened cream cheese until smooth. Gradually add 1 cup white sugar mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth.
Melt the 8 ounces semisweet chocolate with 2 tablespoons whipping cream in a pan or bowl set over boiling water, stir until smooth.
Add chocolate mixture to cream cheese mixture and blend well. Stir in sour cream, salt, coffee, 1/4 cup coffee liqueur, and vanilla; beat until smooth. Pour mixture into prepared pan.
Bake in the center of oven at 350 degrees F (175 degrees C) for 45 minutes. Center will be soft but will firm up when chilled. Do not over bake. Leave cake in oven with the heat turned off and the door ajar for 45 minutes. Remove cake from oven and chill for 12 hours. Just before serving top cake with mounds of flavored whipped cream and garnish with chocolate leaves. Yields 16 servings.
To Make Flavored Whipped Cream: Beat whipping cream until soft peaks form, then beat in confectioner's sugar and 2 tablespoons coffee liqueur.
To Make Chocolate Leaves: Melt 1 ounce semisweet chocolate in a pan or bowl set over boiling water, stir until smooth. Brush real non-toxic plant leaves (such as orange leaves) on one side with melted chocolate. Freeze until firm and then peel off leaves. Freeze chocolate leaves until needed.

Answer 6

Check out this recipe. If you want, you can buy mini graham cracker crusts instead of a 9" crust and make individual cheesecakes.

Answer 7

Dreamsicle Cheesecake
Ingredients:
*graham crust (make it yourself or premade is fine.)
16oz cream cheese
6oz can of frozen orange juice
1 can sweetened condensed milk
10oz of whipped cream (cool whip)


Instructions:
Mix softened cream cheese, sweetened condensed milk and orange juice with mixer. Fold in whipped cream. Pour into crust. Chill one hour. Soooo easy and beyond good.

Answer 8

Here are my two of my favorite cheesecakes, one sweet and one savory.

Bailey's Irish Cream Chocolate Chip Cheesecake (not just one of my favorite cheesecake recipes, but one of my favorite desserts of all time)
Crust
1/2 cup toasted pecans, cooled and crushed
2 cups chocolate Oreo cookie crumbs
1/4 cup sugar
6 tablespoons melted butter
Filling
2 1/4 lbs cream cheese, at room temp
1 2/3 cups sugar
5 eggs, at room temp
1 cup bailey's original irish cream
1 tablespoon vanilla
1 cup semi-sweet chocolate chips
Coffee Cream Topping
1 cup chilled whipping cream
2 tablespoons butter
1 teaspoon instant coffee powder
chocolate curls or Skor English toffee bits, for decoration on top


Press into a 10" spring form pan and up the sides one inch.
Bake at 325 for 7-10 minute.
Filling:.
Beat cream cheese with electric mixer until smooth.
Beat sugar in gradually, and then add eggs one at a time.
Blend in Bailey's and vanilla.
Sprinkle half of chocolate chips over crust.
Spoon in filling.
Sprinkle with remaining chocolate chips.
Bake at 325 degrees approximately 1 hour and 20 minutes or until puffed, springy in center and golden brown. Place a pan of water on bottom rack of oven while baking to keep it moist.
Cool cake completely.
Coffee Cream Topping:.
Beat all ingredients and spread over cooled cake.
Top with chocolate curls or Skor bits.
*NOTE: Be sure to make and refrigerate at least one day before serving.



Veggie Cheesecake
3 cups grated zucchini
3 tablespoons butter
1 cup minced onions
3 cloves garlic, crushed
1/2 teaspoon salt
1 cup grated carrots
3 tablespoons flour
1/2 teaspoon basil
1/2 teaspoon oregano
1/4 cup freshly minced parsley
1 tablespoon lemon juice
3 cups ricotta cheese
1 cup grated mozzarella cheese
1/2 cup grated parmesan cheese (please use fresh)
4 large eggs
fresh ground black pepper
2 medium tomatoes, sliced into rounds,then sliced in half so the slices look like the letter d
3-4 tablespoons breadcrumbs

Preheat oven to 375 degrees farenheit.
Butter a 10" springform pan and sprinkle with breadcrumbs, set aside.
Put the grated zucchini into a colander.
Salt lightly, and let is sit about 15 minutes, then squeeze out any excess moisture.
Saute the onions in butter with 1/2 t salt.
When they start to turn translucent, add the carrots, garlic, zucchini, flour, basil and oregano.
Keep stirring and cook over medium heat for about 8 minutes.
Remove from heat and stir in the parsley and lemon.
Beat the cheeses and eggs together until well blended.
(Hello, Kitchenaid mixer!) When the cheese and egg mixture is nice and fluffy, fold in the veggies.
Season to taste with black pepper.
Pour the mixture into the springform pan.
Bake uncovered for 30 minutes-- then pull it out for a minute.
Remember those tomatoes?
Dredge them in the breadcrumbs and decorate the top of the cheesecake with them in a pretty spiral pattern.
Reduce the oven heat to 350 degrees, and bake another 30 minutes.
Turn off the oven and just let the cheesecake sit in there for another 15 minutes.
Then, take it out of the oven and let it cool about 10 more minutes before cutting and serving.

Answer 9

Well go under google and put cheesecake and they should show lots of recipes thats were i go all the time because i love cheescake!!!!!!!!!!!!!!!!! mmmmmmmmmmmmmmmm

Answer 10

I like cheesecake