does anyone have asimple cheesecake reciepe?

Answer 1

we buy one of the boxed mixes and add a package of cream cheese. mix it in with an electric mixer. either let it sit out for a few minutes or put it in the microwave for a few seconds so it isn't so hard to blend in.

Answer 2

Best No-Bake Cheesecake

This recipe was sent to us from Jasmine Holt, a daily recipe subscriber.

8 oz. cream cheese
1/2 cup sugar
1 cup sour cream
2 tsp. vanilla extract
8 oz. Cool Whip
1 9 oz graham cracker crust (we use Keebler)
1 12 oz can pie cherries (we use Wilderness)

Beat cream cheese and sugar together until smooth. Add sour cream and vanilla. CAREFULLY beat in Cool Whip- if you aren't careful, you may end up decorating your kitchen with the filling!!! Pour into crust- invert top plastic cover of crust- chill 3-4 hours OR freeze 15 -30 minutes, depending on your freezer. Top with
pie cherries.

For an almond version, substitute the vanilla for 1 1/2 tsp. of almond extract. Create a design out of sliced and/or slivered TOASTED almonds. If you don't use toasted, they will get very soggy and soft- it can be quite icky, unless you like soft almonds.

If you want to really make this a cute cheesecake, reserve a heaping tablespoon of filling. Add to the top of cheesecake after you put the cherries on.

Answer 3

THE MOST SIMPLE RECIPE...
Philadelphia cream cheese now makes cheesecake filling. Just buy a tub and put it in a graham cracker crust. U can put any filling on top such as cherries, strawberries, or apples. U can even stir in things....m&m's, snicker pieces, or any other candy you can think of.
I bought a tub of the cream cheese filling, a tube of Pillsbury chocolate chip cookie dough, and a graham cracker crust. I pressed the cookie dough into the crust, and baked it, until it was just done, not crispy, really soft, and spread the filling on top!! It was delicious, and took less than 15 minutes from start to finish.
Good Luck.

Answer 4

CHERRY CHEESECAKE

CRUST:

1 cup graham cracker crumbs
3 tablespoons sugar
1/4 cup butter, melted

CHEESECAKE:

24 ounces cream cheese, softened
3/4 cup sugar
1 teaspoon vanilla extract
3 eggs
16 ounces cherry pie filling, chilled

Combine crumbs, sugar, and butter; press onto bottom of 9-inch springform pan. Bake at 350 F, 10 minutes.
Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Bake at 450 F, 10 minutes. Reduce oven temperature to 250 F; continue baking for 30-40 minutes. Loosen cake from rim of pan.

Chill. Spread cherry pie filling over cheesecake before serving. 10 to 12 servings.


EASY CHEESECAKE

9x13 pan, 350 degrees, 25-30 minutes.

1 1/4 c. graham crumbs
1/4 c. sugar
1/4 c. melted butter

Mix and pat into pan.

2 (8 oz.) cream cheese
1 c. sugar
4 eggs
2 tsp. vanilla

Beat with mixer until creamy and pour over crust. Bake until light brown around edges only. Cool and top with pie filling. Keep refrigerated.

Answer 5

Creamy Chocolate Mousse Cheesecake (No Bake):

15 min 15 min prep
8 servings

1 chocolate graham wafer pie crust
1 (3 1/8 ounce) box chocolate mousse mix
1 cup milk (or whatever your mix requires)
8 ounces cream cheese, softened
1/2 cup confectioners' sugar
1 cup chocolate chips (optional)

1. In a medium bowl, whip together cream cheese and confectioners' sugar until light and smooth.
2. In a large bowl, prepare chocolate mousse mix with milk, as directed on package.
3. Gently fold cream cheese mixture into mousse, until mixture is no longer streaky.
4. Sprinkle the bottom of pie crust with some of the chocolate chips, if using.
5. Spoon mousse mixture into pie crust and decorate with remaining chocolate chips.
6. Refrigerate for 2 hours before serving.
7. Store in refrigerator.

Answer 6

I been using PHILADELPHIA® Classic Cheesecake recipe that I got on the cream cheese container years ago.

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

3 Tbsp. sugar

1/3 cup butter or margarine, melted

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

1 cup sugar

1 tsp. vanilla

4 eggs


MIX crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of 9-inch springform pan.

BEAT cream cheese, 1 cup sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.

BAKE at 325°F for 55 minutes or until center is almost set if using a silver springform pan. (Or, bake at 300°F if using a dark nonstick springform pan.) Loosen cake from side of pan; cool before removing side of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.


Sometimes I bake chocolate chips in it, sometimes I top with cherry or blueberry pie fillers, you can have fun trying different things with this recipe
have fun!

Answer 7

QUICK & EASY CHEESECAKE

2 (8") graham cracker crusts
1 lg. instant vanilla pudding mix
8 oz. cream cheese, softened
4 c. milk
1 can fruit pie filling

Add softened cream cheese to milk. Stir until mixed, add instant pudding. Mix together and pour into 2 pie crusts. Spoon pie filling around edge of pies. Refrigerate.

Answer 8

Ratio
1 8oz box cream cheese
1/4 cup sugar
1 egg
vanilla to taste

Keep this ratio & multiply as necessary (Ratio*4 for a normal size cake). Instead of bothering w/ crust, I usually make cupcakes instead & just drop a cookie in the bottom of the cupcake pan (use the paper liners) then pour batter on top

Bake @ 350º until set

Answer 9

Very simple yet very good..
1 can sweet and condensed milk
1 cream cheese brick
1/4 cup lemon juice
1 pie crust
1 can cherry pie filling (or whatever topping you like)

whip together sweet milk, cream cheese, and lemon juice, until smooth. Put in pie crust, add topping. Put in fridge and let cool overnight, or about 3 hours will do good too. The tada you have a wonderful cheese cake! Very good!

Answer 10

these days I cheat , I buy a premade graham cracker crust , the phillidelphia brand cheese cake filling , and pie filling in the flavor I want , 3 steps cheese cake done !