Cheesecake recipe? Easy to make for lots of people? Please!?

Question

It is for 12 people on Saturday so a regular size won't be enough.

Thank you! Keep them coming! I will try every one of them eventually. Cheesecake is my favorite.The turtle cheesecake sounds fantastic.

I never thought of making my own topping. Thanks!

I am going to have to start a cheesecake recipe book!

Just finished printing all of these out. Thank you!

Answer 1

OMG! Turtle cheesecake. I'll go find my recipe and be right back.
I edited this so please take note. I missed something.

Turtle Pecan Cheesecake

2 cups crushed chocolate cookies
1/4 cup butter, melted
2 1/2 (8 oz) packages cream cheese, softened
1 cup sugar
1 1/2 Tablespoon flour
1/4 teaspoon salt
1 teaspoon vanilla
3 eggs
2 Tablespoons whipping crem
Carmel Topping (recipe follows)
Chocolate Topping (recipe follows)
1 cup chopped toasted pecans
Preheat oven to 450. Combine cookie crumbs and butter; press onto bottom of 9 inch springform pan. Beat cream cheese in large bowl until creamy. Add sugar, flour, salt and vanilla; mix well. Add eggs, one at a time, beating well after each addition. Blend in cream. Pour over crust. Bake 10 min. Reduce oven temp to 200 F; continue baking 35-40 minutes or until set. Loosen cake from rim of pan; cool before removing rim of pan. Drizzle with caramel topping and chocolate topping. Refrig and sprinkle with pecans just before serving.

Caramel Topping; Combine 1/2 (14oz) bag of caramels and 1/3 cup whipping cream in small saucepan; stir over low heat until smooth.
Chocolate Topping; Combine 1 (4oz) package german sweet chocolate, 1 teaspoon butter and 2 Tablespoons whipping cream in small saucepan; stir over low heat until smooth.

I didn't add pecans cause my kids don't like and it was so good. I think better prob. with pecans but I like em.

But I don't know, you might want to do 2. I think it will be enough for twelve but small pieces as you know.

Answer 2

The Cheesecake Factory Pumpkin Cheesecake:

1¾ hours 40 min prep
8 servings

1 1/2 cups graham cracker crumbs
5 tablespoons butter, melted
1 cup sugar, plus
1 tablespoon sugar
3 (8 ounce) packages cream cheese
1 teaspoon vanilla
1 cup canned pumpkin
3 eggs
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
whipped cream

1. Preheat oven to 350 degrees F.
2. Make the crust by combining the graham cracker crumbs with the melted butter and 1 T sugar in a medium bowl.
3. Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste.
4. Keep it crumbly.
5. Put foil partway up the outside part of an 8-inch springform pan.
6. Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan.
7. You don't want the crust to form all of the way up the back of each slice of cheesecake.
8. Bake the crust for 5 minutes, then set aside until you are ready to fill it.
9. In a large mixing bowl combine the cream cheese, 1 C sugar, and vanilla.
10. Mix with an electric mixer until smooth.
11. Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue beating until smooth and creamy.
12. Pour the filling into the pan.
13. Bake for 60-70 minutes.
14. The top will turn a bit darker at this point.
15. Remove from the oven and allow the cheesecake to cool.
16. When the cheesecake has come to room temperature, put it into the refrigerator.
17. When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces.
18. Serve with a generous portion of whipped cream on top.

Answer 3

1

Answer 4

Easiest Cheesecake Recipe Ever

Make your crust w/ whatever (oreos, graham crakcer, store bought, make little muffins & use a whole cookie as crust)
Then follow this ratio:
1 8 oz pkg cream cheese : 1/4 cup sugar : 1 egg : vanilla to taste

Just extend it to however you need it. For a normal size cheesecake multiply times 4

Cook in 350º oven until set.

Answer 5

INGREDIENTS
1 cup butter, room temperature
4 (8 ounce) packages cream cheese, softened
1 1/2 cups white sugar
5 eggs, room temperature
2 cups heavy cream
1 1/2 tablespoons cornstarch
1 teaspoon vanilla extract
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan.
Using an electric mixer, beat the butter, cream cheese and sugar until light and fluffy. Beat in the eggs, one at a time, until blended. Stir in the heavy cream, cornstarch and vanilla.
Wrap the bottom of the springform pan with aluminum foil. Line a roasting pan with a damp kitchen towel. Place cheesecake pan on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the cheesecake pan. Bake for 60 minutes, or until center of the cheesecake is just firm. Cool at room temperature for 1 hour. Refrigerate until set before removing from pan.


This recipe is for 12 servings but you will have to make more than 1 to please everyone cause they will want more than 1 slice!!

Answer 6

Cheery Cherry Cheese Pie
1 (8 oz) package cream cheese, softened
1 (14 oz) can Eagle Brand Sweetened Condensed Milk
1/3 cup ReaLemon Reconstituted Lemon Juice
1 tsp. vanilla extract
1 Graham Cracker pie crust
1 can cherry pie filling, chilled


In medium bowl, beat cheese until light and fluffy. Add sweetened condensed
milk; blend thoroughly. Stir in ReaLemon and vanilla. Pour into crust. Chill 3
hours or until set. Top with desired amount of pie filling before serving.
Refrigerate leftovers.

Answer 7

How many people? The thing about cheesecake is that it's usually so rich that people often take a smaller slice.

Chicago Style Cheesecake
Eli Schulman put cheesecake on the map. You can get a taste of his creation just about anywhere, and if you can’t find it, you can order from Eli’s Cheesecake online and they’ll ship you one … or two … or … Chicago Style Cheesecake is typified by a firm crust and a very creamy interior.

Ingredients


For the crust
1 1/2 cups graham cracker crumbs
1/4 teaspoon cinnamon
1/4 cup light brown sugar
1/4 cup unsalted butter–melted


For the filling
2 pounds cream cheese at room temperature
1 1/4 cup sugar
3 tablespoons flour
scant pinch of salt
2 teaspoons pure vanilla extract
1/4 teaspoon Boyajian lemon oil
1 teaspoon lemon zest–finely minced
5 whole eggs
2 egg yolks
1/3 cup heavy cream or sour cream


For a sour cream topping
2 cups sour cream
1/2 teaspoon pure vanilla extract
2 tablespoons sugar


For a cherry topping
1 19 ounce can sour cherries [not cherry pie filling]
scant 1/4 teaspoon almond extract
2 teaspoons freshly squeezed lemon juice
1/2 cup sugar
2 tablespoons corn starch


Method

Heat oven to 450°



For the crust:
Mix ingredients together and press into the bottom of a 10 inch springform pan.


For the filling:
Cream the cheese with the sugar. Add flour, salt, vanilla, lemon zest, lemon oil, eggs, egg yolks, cream or sour cream. Blend on low speed until smooth, scraping sides and bottom often to ensure mixture is homogenous.



Spoon into prepared pan; place baking pan in a roasting pan, which has an inch or two of water on bottom. This is optional, but it makes for a very creamy cake. Make sure your spring-form exterior is nicely covered with aluminum foil if you choose to use the water bath.



Bake 15 minutes. Reduce heat to 300° and bake another 35–40 minutes. Cake should not jiggle too much at this point and it should barely be browned.


For sour cream topping:
Stir sour cream topping ingredients together.


Increase heat to 350°; spoon sour cream topping over cake and bake another 8 minutes. Turn off oven. Let cake sit in oven for about 30 minutes. Remove to refrigerator covered lightly with foil. Chill overnight or several hours.



For cherry topping:
Reserve 1/2 cup of liquid from fruit, make a slurry with a couple of tablespoons of liquid and corn starch, drain the rest. Heat 1/2 of liquid, almond extract and lemon juice in a saucepan until it begins to bubble. Stir in corn starch slurry and heat until mixture thickens. Remove from stove. Cool well. Refrigerate. Spread on baked cake.

Answer 8

Don't worry about making the cheesecake...buy it. Here's what you do.

Go to the supermarket and buy the pie crust and Philadelphia Cheesecake spread (it's new). It's pretty delicious, and I don't even like normal cheesecake. Just spread the spread (lol!) on the crust and viola! Easy to do and still tastes great.

Answer 9

German Chocolate Cheesecake

1 cup graham cracker crumbs
2 tablespoons sugar
1/3 cup butter, melted
1/4 cup flaked coconut
1/4 cup chopped pecans
4 ounces semisweet chocolate, chopped
3 (8 ounce) packages cream cheese, softened
3/4 cup sugar
1/2 cup sour cream
2 teaspoons vanilla
2 tablespoons all-purpose flour
3 eggs
Coconut-Pecan Topping
1/2 cup butter
1/4 cup brown sugar, packed
2 tablespoons half-and-half
2 tablespoons light corn syrup
1 cup flaked coconut
1/2 cup chopped pecans
1 teaspoon vanilla
Garnish
pecan halves
additional chocolate, for dipping

Preheat oven to 350°F.
In a medium mixing bowl, combine the graham cracker crumbs, sugar, melted butter, coconut and pecans.
Press evenly into bottom and 1/2-inch up sides of a 9-inch springform pan.
Bake in a 350°F oven for 8 to 10 minutes.
Cool slightly.
Increase oven temperature to 375°F.
In a saucepan, melt the chocolate over low heat, stirring constantly.
Remove from heat; cool.
In large bowl, beat the cream cheese, 3/4 cup sugar, sour cream and vanilla with electric mixer until thoroughly combined.
Add the flour and beat well.
Add the eggs and cooled chocolate all at once; beat on low speed until just combined.
Spoon into cooled crust.
Place on shallow baking pan in oven.
Bake at 375°F for 45 to 50 minutes or until center appears nearly set when shaken.
Cool on wire rack for 15 minutes.
Loosen cake from sides of pan.
Cool 30 minutes longer; remove sides of pan.
Cool completely on wire rack.
To make Coconut-Pecan Topping: In small saucepan, melt butter.
Stir in brown sugar, half and half and corn syrup.
Cook and stir over medium heat until it is bubbly.
Stir in coconut, pecans and vanilla.
Remove from heat and cool for 5 minutes.
Spread Coconut-Pecan Topping over cheesecake.
Cover and refrigerate for 3 to 24 hours.
Garnish with pecan halves dipped half-way in chocolate.

Answer 10

here are some site's for you on how to make all kinds of cheesecakes.

http://cheesecake-recipes.kraftfoods.com/
http://www.epicurious.com/recipes/recipe_views/views/102592
http://www.cs.cmu.edu/~mjw/recipes/dessert/cheesecake/
http://southernfood.about.com/od/cheesecakes/Cheesecake_Recipes.htm
http://www.epicurious.com/recipes/recipe_views/views/108770
http://www.cooksrecipes.com/desserts/cheesecake-recipes.html
http://whatscookingamerica.net/CheesecakeRecipes.htm
http://www.thatsmyhome.com/cheesecake/
http://cheesecake.northwest.com/
http://www.recipegoldmine.com/cakecheeseswe/cakecheeseswe.html