Amazing cheesecake recipes?

Answer 1

I've been using this recipe for years and every time I bake a cheesecake, a fight breaks out over the last peice.

INGREDIENTS
1 cup graham cracker crumbs
3 tablespoons white sugar
3 tablespoons melted butter
3 (8 ounce) packages cream cheese
1 cup white sugar
2 teaspoons vanilla extract
1 cup sour cream
1/3 cup Irish cream liqueur
4 eggs
1 cup sour cream
1/4 cup white sugar
DIRECTIONS
Mix together cracker crumbs, 3 tablespoons sugar, and melted butter. Press this crumb mixture into bottom of 9 inch springform pan with 2 3/4 inch high sides. Bake at 350 degrees F (175 degrees) until brown - about 8 minutes. Transfer crust to rack and cool. Maintain oven temperature.
Using electric mixer, beat cream cheese, 1 cup sugar and vanilla in large bowl until blended. Beat in 1 cup sour cream and liqueur. Add eggs one at a time, beating just until combined. Pour filling over crust in pan. Bake until edges are puffed, and center no longer moves when pan is shaken. Transfer cheesecake to rack, and cool 10 minutes. Maintain oven temperature.
Mix 1 cup sour cream and 1/4 cup sugar in a small bowl until smooth. Press down edges of cheesecake, and spread mixture on top. Bake 10 minutes. Transfer cheesecake to rack and cool. Cover and refrigerate overnight. Release pan from cheesecake. Cut and serve.

Answer 2

I have a no bake one that I love.

1 graham cracker crust
1 8oz package of cream cheese
1 can of sweetened condensed milk
1/4 cup (or less) of Lemon juice

Soften your cream cheese, add condensed milk and lemon juice, use mixer to blend well together, then pour into graham cracker crust. Put in fridge for about 3 hours and it is good to go. Very Delicious

Answer 3

My wife used to make a killer chocolate/Amaretto cheesecake. If that sounds like something you might like to try, email me and I will see if I can find the recipe. No guarantee I will be able to find it.

Answer 4

chocolate or vanilla wafer biscuits,crushed and mixed with melted butter for a base.
cream cheese (philadelphia),eggs,cream,vanilla extract and melted chocolate as filling.
coarsley grounded roasted almonds and cherries as a topping.
before adding the toppings bake for about 15-20 mins.

Answer 5

pick one with sour cream in the ingredients- makes it smooth and creamy

Answer 6

1-1/4 cups finely crushed NILLA Wafers (about 45 wafers)
1/4 cup (1/2 stick) butter, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1 cup thawed COOL WHIP Whipped Topping
2 cups mixed berries (raspberries, sliced strawberries and blueberries)
3/4 cup boiling water
1 pkg. (4-serving size) JELL-O Brand Lemon Flavor Gelatin
1 cup ice cubes



MIX wafer crumbs and butter in small bowl until well blended. Press onto bottom and up side of 9-inch tart pan. Place in freezer while preparing filling.
BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping. Spoon into crust. Arrange berries over cream cheese filling. Cover and refrigerate.
STIR boiling water into dry gelatin mix in medium bowl 2 min. until completely dissolved. Add ice cubes; stir until ice is completely melted. Refrigerate about 15 min. or until slightly thickened (consistency of unbeaten egg whites.) Spoon gelatin over fruit in pan. Refrigerate 3 hours.

or

1-1/2 cups HONEY MAID Graham Cracker Crumbs
1/4 cup butter, melted
2 Tbsp. brown sugar
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1-1/2 cups firmly packed brown sugar, divided
1 tsp. vanilla
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 eggs
4 cups chopped peeled apples (about 3 medium)
3/4 cup PLANTERS Chopped Pecans
1 tsp. ground cinnamon



PREHEAT oven to 325°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix crumbs, butter and 2 Tbsp. brown sugar; press firmly onto bottom of pan.
BEAT cream cheese, 1 cup of the brown sugar and the vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust. Mix remaining 1/2 cup brown sugar, the apples, pecans and cinnamon; spoon evenly over cheesecake batter.
BAKE 55 min. or until center is almost set. Cool. Refrigerate 4 hours or overnight. Let stand at room temperature 30 min. before serving. Lift cheesecake from pan, using foil handles. Cut into 16 pieces. Store leftover cheesecake in refrigerator.

or

1 pkg. (21.4 oz.) JELL-O No Bake Cherry Topped Cheesecake
2 Tbsp. sugar
5 Tbsp. margarine or butter, melted
1-1/2 cups cold milk
1/8 tsp. almond extract



STIR Crust Mix, sugar and margarine in 9-inch pie plate until crumbs are evenly moistened. Press crumb mixture firmly against side of pie plate, using measuring cup or large spoon. Then, press remaining crumb mixture onto bottom of pie plate.
POUR milk into medium bowl. Add Filling Mix and almond extract. Beat with electric mixer on low speed 30 sec. Beat on medium speed 3 min. (Filling will be thick.) Spoon into crust. Refrigerate at least 1 hour.
SQUEEZE Fruit Topping from pouch onto cheesecake; gently spread to evenly cover top of cheesecake. Store leftover cheesecake in refrigerator.

Answer 7

recipezaar.com has tons for free you can try.