Anyone got some really good Cheesecake recipies?

Question

I love to cook cheesecake is one of my best items I cook for squadron functions so I was wondering ladies and gentlemen what are your best recipies?

Answer 1

The Cheesecake Factory Pumpkin Cheesecake:

8 servings 1¾ hours 40 min prep

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

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

Answer 2

New York Cheesecake III
SUBMITTED BY: Sandy PHOTO BY: Josie

"A dense, thick cheesecake with a shortdough crust. This is THE definitive one! You'll never use another cheesecake recipe after you try this."

SERVINGS & SCALING
Original recipe yield: 1 - 10 inch springform pan
US METRIC

About scaling and conversions

INGREDIENTS
1 1/2 cups all-purpose flour
1/3 cup white sugar
1 egg, beaten
1/2 cup butter, softened
2 1/2 pounds cream cheese, softened
1 3/4 cups white sugar
3 tablespoons all-purpose flour
5 eggs
2 egg yolks
1/4 cup heavy whipping cream


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DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Lightly coat a 10 inch springform pan with spray oil. Note: You could use a 9x13 inch pan instead.
To make the crust: Combine 1 1/2 cups flour, 1/3 cup sugar, 1 egg and 1/2 cup butter or margarine. Spread to the edges of the pan. Prick all over with a fork, then bake 15 minutes at 400 degrees F (200 degrees C). Allow to cool.
Increase oven temperature to 475 degrees F (245 degrees C). In a large bowl, combine cream cheese, 1 3/4 cups sugar, 3 tablespoons flour, 5 eggs and the yolks and mix thoroughly. Add cream and mix only enough to blend.
Pour filling over crust and bake for 10 minutes at 475 degrees F (245 degrees C). Reduce temperature to 200 degrees F (95 degrees C) and continue to bake for one hour. Turn oven off, but leave cake in for another hour. Don't worry if it looks a little jiggly in the center.
Chill overnight. This is imperative! If desired, top with your favorite fruit or serve plain.
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REVIEWSMORE MEMBER REVIEWS
Reviewed on May 10, 2006 by MORO Even though my first attempt was a flop, I still give this a five for taste. I am not an experienced cheesecake maker, but I looked up some tips and I will make this again today. Here's what I learned: 1)Cream the cheese before adding all your other ingredents. This gets all the

Answer 3

My grandma makes these and everyone loves them, enjoy!


Miniature Cheesecakes

1 1/2 packages (8 oz size) cream cheese
1/2 cup sugar
2 eggs
3/4 tsp vanilla

Topping:
1 cup sour cream
1/4 cup sugar
1/2 tsp vanilla
strawberry or pineapple preserves

Let cream cheese soften in a medium size bowl; add 1/2 cup sugar, and cream together thoroughly.

Add eggs, on at a time, beating well after each addition.

Add 3/4 tsp vanilla and beat until smooth and creamy.

Place paper cupcake (foil if you have them) in a muffin tin and using a teaspoon, fill each one 2/3 full. Bake in a preheated 300 F oven 20 to 25 minutes. Cool 10 minutes (cakes will cave in slightly in center).

Make topping: In a small bowl, thoroughly mix sour cream, sugar and vanilla. Using a teaspoon top each with a small amount, enough to cover the top. Top with small amount of preserves in center of each cake. Return pan to oven and bake an additional 10 minutes. Makes about 2-3 dozen.

Answer 4

Here is my favorite recipe:

Cherry Dream Dessert
1 c graham cracker crumbs
1/4 c margarine, melted
1 (8 oz) pkg cream cheese, softened
1/2 c powdered sugar, sifted
1 T milk
1/2 tsp. almond extract
1/2 c chopped pecans
1 envelope dream whip
2 T powdered sugar
2 c (1 lb, 6 oz can) cherry pie filling
1/2 tsp almond extract

Combine graham cracker crumbs and melted butter and press into 9" layer pan. Bake crust 350 degrees for 8-10 min. Combine cream cheese with 1/2 cup powdered sugar, milk, and 1/2 tsp almond extract. Spread carefully- on cooled crust. Sprinkle with pecans. Prepare dream whip according to package directions and add 2 T confectioner's sugar. Whip until stiff. Spread dream whip over pecans. Combine cherry pie filling and 1/2 tsp almond extract. Spread over dream whip. Chill until time to serve.

This takes a little time to make but it is well worth it!!!!!!

Answer 5

go to www.kraftfoods.com then type in (where it says recipies) cheesecakes, then it will give u some cheesecake recipies! And if you scroll over the names it will most of the time show you the picture of what it looks like!

Answer 6

Chocolate Carmel Cheesecake

2 cups crushed vanilla wafers -- (about 50 wafers)
6 tablespoons butter -- melted
1 14-oz package vanilla caramels -- (about 48 caramels)
1 5-oz can evaporated milk
1 cup chopped pecans -- toasted
2 8-oz packages cream cheese -- softened
1/2 cup sugar
1 teaspoon vanilla
2 eggs
1/2 cup semisweet chocolate pieces -- melted and
slightly cooled

Crust: Combine crushed vanilla wafers and melted butter. Press mixture
onto bottom and about 2 inches up sides of 9-inch springform pan. Bake in
350F oven for 10 minutes. Cool and set aside.

In medium saucepan, combine caramels and evaporated milk. Cook and stir
over low heat, stirring frequently, until smooth. Pour over prepared
crust. Sprinkle with 1 cup pecans. Chill in refrigerator while preparing
filling.

Filling: In medium bowl, beat cream cheese, sugar, and vanilla with
electric mixer on medium speed until combined. Add eggs, beating on low
speed just until combined (do not overbeat); stir in melted chocolate.
Pour over caramel-nut layer in pan.

Bake in 350F oven about 40 minutes or until center appears nearly set when
shaken. Cool Cheesecake in pan on wire rack for 15 minutes. Loosen from
side of springform pan; cool completely on wire rack. Cover and chill in
refrigerator for at least 4 hours.

Let cheesecake stand at room temperature for 20 minutes before serving.
Garnish with whipped cream, chopped nuts, melted chocolate and/or
chocolate curls and caramel topping, if desired.

Answer 7

if you go to kraft.com they have a ton of cheesecake recipes . I made one called peanutbutter cheesecake and it was heavy . so heavy that you can barely eat one piece . but it was good . good luck .