"I Love Love Love Cheesecake so I decided to dedicate a whole page entirely to it! I will be adding new recipes periodically so check back often so you can enjoy them in your neck of the woods!"
CHOOSE YOUR TOPPING CHEESECAKE
Graham Cracker Crust
1 cup graham cracker crumbs
3 Tablespoons sugar
1/2 teaspoon cinnamon
4 Tablespoons butter, melted
Combine crumbs, sugar, cinnamon and butter. Press onto the bottom of a 9-inch springform pan that has been sprayed with non-stick cooking spray. Bake at 325 degrees for 10 minutes. Remove from oven and top with filling.
Cheesecake Filling
4 (8 ounce) packages of cream cheese, softened
1 cup sugar
3 Tablespoons flour
4 eggs
1 cup sour cream
1 Tablespoon vanilla
Combine cream cheese, sugar and flour. Mix with an electric mixer on medium speed until well blended. Add eggs, one at a time, mixing well after each one. Blend in sour cream and vanilla. Pour over crust. Bake at 450 degrees for 10 minutes. Lower the oven to 250 degrees and continue baking for 1 hour. Remove from the oven and allow to cool completely on a cooling rack. Refrigerate for approximately 4 hours before removing rim of springform pan. When ready to serve, remove rim of pan and top with desired topping.
Suggested Toppings
Cherry pie filling
Blueberry pie filling
Peach Pie filling
Strawberry pie filling
Lemon or lime curd or pie filling
Caramel ice cream topping
Chocolate syrup or hot fudge topping
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CHOCOLATE KAHLUA CHEESECAKE
Crust:
1 cup chocolate wafer crumbs
3 Tablespoons sugar
3 Tablespoons butter, melted
Combine crumbs, sugar and butter. Press onto the bottom of a 9-inch springform pan that has been sprayed with non-stick cooking spray. Bake at 325 degrees for 10 minutes. Remove from oven and top with filling.
Filling:
4 (8 ounce) packages of cream cheese, softened
3/4 cup sugar
4 eggs
1/2 cup sour cream
1 teaspoon vanilla
6 ounces semi-sweet chocolate pieces, melted
2 Tablespoons Kahlua or coffee-flavored liqueur
Combine cream cheese and sugar. Mix with an electric mixer on medium speed until well blended. Add eggs, one at a time, mixing well after each one. Blend in sour cream and vanilla. Blend in melted chocolate and Kahlua. Pour over crust. Bake at 450 degrees for 10 minutes. Lower the oven to 250 degrees and continue baking for 1 hour. Remove from the oven and allow to cool completely on a cooling rack. Refrigerate for approximately 4 hours before removing rim of springform pan. When ready to serve, remove rim of pan and top with Kahlua Whipped Cream (Recipe follows).
Kahlua Whipped Cream
Mix 2 Tablespoons Kahlua into prepared whipped cream and top slices of cheesecake. ENJOY!
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NEW YORK CHEESECAKE
Crust
1-3/4 cup graham cracker crumbs
1/2 cup or 1 stick butter, melted
3 Tablespoons sugar
1/2 teaspoon cinnamon
Preheat oven to 350 degrees. Spray 9-inch springform pan with non-stick cooking spray. Wrap outside of pan with foil (to keep water from water bath from leaking into pan). Combine crumbs, butter, sugar and cinnamon. Press onto the bottom and 2 inches up the sides of pan. Bake at 325 degrees for 10 minutes. Remove from oven and top with filling.
Filling:
4 (8 ounce) packages of cream cheese, softened
1-2/3 cups sugar
1/4 cup cornstarch
1 Tablespoon vanilla
2 eggs
3/4 cup heavy whipping cream
Preheat oven to 350 degrees. In large bowl of electric mixer, cream together cream cheese, sugar and corn starch until well combined; scraping down sides of mixing bowl often. Add vanilla. Beat in eggs, one at a time. Add cream. Mix ingredients until smooth. (TIP: Don't over mix filling. Just mix ingredients long enough to combine completely.) Pour into crust. Place cheesecake into a roasting pan. Pour enough water into roasting pan to come up the sides of the springform pan about 1 inch. Bake at 350 degrees for 1-1/4 hours. Remove from the oven and allow to cool on a cooling rack. Place in the refrigerator overnight. When ready to serve, remove rim of springform pan. Top with desired toppings and devour!
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BUNNY BANANA CHEESECAKE
Crust
1-3/4 cups of graham cracker crumbs
1/4 cup sugar
1 stick or 1/2 cup of butter, melted
Preheat oven to 350 degrees. Combine cracker crumbs, sugar and melted butter. Set aside 1/2 cup of mixture to sprinkle on top of cheesecake. Press remaining mixture in bottom and up the sides of a 9-inch springform pan that has been sprayed with non-stick cooking spray. Bake at 350 degrees for 10 minutes. Remove from oven and allow to cool completely before filling.
Cheesecake Layer
1 (8 ounce) package of cream cheese, softened
1/2 cup sugar
1 (8 ounce) container of non-dairy whipped topping (Cool Whip), thawed and divided
3-4 bananas, sliced
1-3/4 cup milk
1 (3.4 ounce) package instant banana cream or vanilla pudding mix
Beat cream cheese and sugar together until smooth. Fold in 2 cups of Cool Whip. Place half of the banana slices on the bottom of the cooled crust and top with half of the cream cheese mixture. Arrange remaining banana slices on top and cover with remaining cream cheese mixture. Whisk together milk and pudding mix. Allow to sit for 2 minutes or until slightly thickened. Fold in remaining Cool Whip. Pour over cream cheese layer and spread evenly. Sprinkle top of cheesecake with reserved 1/2 cup of crust mixture. Refrigerate for 2 hours before serving.
TIP: Of course you can eat the cheesecake without decorating it and it will be DELICIOUS! The following directions will show you how I decorated the cheesecake for Easter, but you could decorate it for any holiday, including Birthdays.
Easter Decorations:
I used the following ingredients to decorate my cheesecake, but feel free to use any Easter candy to decorate yours.
Easter Marshmallow bunnies (Peeps)
malted milk eggs
Pastel sprinkles
To decorate the cheesecake, I stood 4 marshmallow bunnies in a circle in the center of the cheesecake, pushing down slightly to help them stand. I then scattered the malted milk eggs around the bunnies and placed the pastel sprinkles around he edge of the cheesecake.
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PEACH PRALINE CHEESECAKE
Crust:
1 cup graham cracker crumbs
3 Tablespoons sugar
3 Tablespoons butter, melted
5-6 pecan pralines, crushed*
Combine crumbs, sugar and butter. Press onto the bottom of a 9-inch springform pan that has been sprayed with non-stick cooking spray. Bake at 325 degrees for 10 minutes. Remove from oven and sprinkle with crushed pralines. Top with filling.
Filling:
3 (8 ounce) packages of cream cheese, softened
3/4 cup sugar
3 Tablespoons flour
3 eggs
1 (16 ounce) can of peaches, drained and pureed
1/4 cup Grand Marnier or Triple Sec (orange flavored liqueur)
Combine cream cheese, sugar and flour. Mix with an electric mixer on medium speed until well blended. Add eggs, one at a time, mixing well after each one. Add pureed peaches and liqueur. Mix well. Pour over pralines and crust. Bake at 450 degrees for 10 minutes. Lower the oven to 250 degrees and continue baking for 1 hour and 5 minutes. Remove from the oven and allow to cool completely on a cooling rack. Refrigerate for approximately 4 hours before removing rim of springform pan. When ready to serve, remove rim of pan. Top each slice of cheesecake with a slice of peach that has been mascerated or soaked in orange liqueur and some crushed pralines.
*I have purchased Pecan Pralines at Savannah's Candy Kitchen. I have included a link to their site:
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CARAMEL APPLE CHEESECAKE
Crust:
1 cup graham cracker crumbs
1 cup graham cracker crumbs
3 Tablespoons sugar
1/2 teaspoon cinnamon
4 Tablespoons butter, melted
1- (21 ounce) can apple pie filling
Combine graham cracker crumbs, sugar, cinnamon and butter. Press onto the bottom of a 9-inch springform pan that has been sprayed with non-stick cooking spray. Bake at 325 degrees for 10 minutes. Remove from the oven. Spoon a single layer of apple pie filling on top of the crust and spread to within 1-inch of the edge of the pan. Prepare cheesecake layer.
Cheesecake Layer
4- (8 ounce) packages of cream cheese, softened
1 cup sugar
3 Tablespoons flour
4 eggs
1 cup sour cream
1 Tablespoon vanilla
Combine cream cheese, sugar and flour. Mix with an electric mixer on medium speed until well blended. Add eggs, one at a time, mixing well after each one. Blend in sour cream and vanilla. Pour over apple pie filling.
Bake at 450 degrees for 10 minutes. Lower the oven to 250 degrees and continue baking for 1 hour. Remove from the oven and allow to cool completely on a cooling rack. Refrigerate for approximately 4 hours before removing rim of springform pan.
TOPPINGS
1- (12 ounce) jar caramel ice cream topping (We like to use Smucker's Hot Caramel.)
1- (4 ounce) package of chopped pecans, toasted*
When ready to serve, top slices of cheesecake with heated caramel topping and toasted pecans.
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PUMPKIN CHEESECAKE
Crust:
2 cups gingersnap crumbs
3 Tablespoons butter, melted
3 Tablespoons butter, melted
Combine crumbs and butter. Press onto the bottom and about one inch up the sides of a 9-inch springform pan that has been sprayed with non-stick cooking spray. Bake at 325 degrees for 10 minutes. Remove from oven and top with filling.
Filling:
2-(8 ounce) packages of cream cheese, softened
3/4 cup sugar
3 eggs
3 eggs
1 cup canned pumpkin
1 teaspoon vanilla
1 teaspoon vanilla
1 teaspoon pumpkin pie spice
Increase oven temperature to 350 degrees. Combine cream cheese and sugar. Mix with an electric mixer on medium speed until well blended. Add eggs, one at a time, mixing well after each one. Add canned pumpkin, vanilla and pumpkin pie spice. Mix well. Pour over crust. Bake at 350 degrees for 50-55 minutes. Remove from the oven and allow to cool completely on a cooling rack. Refrigerate for approximately 4 hours before removing rim of springform pan. When ready to serve, remove rim of pan and slice. Top with whipped cream and a sprinkle of pumpkin pie spice. ENJOY!!!
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