Almost Outback Cheesecake Recipes

ALMOST OUTBACK CHEESECAKE

Almost Outback Cheesecake image

I found this recipe online several years ago and its the closest I've come to that heavenly Outback cheesecake experience. The cake bakes up very high, so watch carefully. I've added dark chocolate and milk chocolate--both are good but the dark is a good contrast. Top with raspberry or caramel sauce to replicate the Outback experience.

Provided by mamafallin

Categories Cheesecake

Time 2h10m

Yield 1 cheesecake, 8-12 serving(s)

Number Of Ingredients 9

Ingredients

4 large eggs
3 tablespoons flour
1 1/2 cups sugar
3 tablespoons cornstarch
2 lbs cream cheese, softened (4-8oz. packages)
2 teaspoons vanilla
1/2 cup softened butter
16 ounces sour cream
caramel sauce or chocolate chips

Steps:

Preheat oven to 325 degrees. Lightly spray 9 inch springform pan with butter flavored cooking spray. Set aside.
Beat eggs in large bowl until frothy. Blend in sugar, flour, and cornstarch. Add remaining ingredients, blending well after each addition. Blend until smooth. Pour into springform pan (it will be VERY full).
Bake 1 hour at 325 degrees. (Cake will be set on the edges and glossy in the center.) Turn oven off and leave cake to cool for 1 hour with the door open. Remove from pan and refrigerate.
Top with your favorite sauce or decorate with chocolate curls or fruit slices.
Note: Cooling the cheesecake thoroughly makes it taste that much better and it is easier to slice.

Nutrition Facts : Calories 811.6, Fat 64.6, SaturatedFat 36.9, Cholesterol 279.6, Sodium 550.1, Carbohydrate 49.1, Fiber 0.1, Sugar 43.4, Protein 11.6

OUR BEST CHEESECAKE

Our Best Cheesecake image

Not only is this our best cheesecake-a rich, creamy, cherry-topped showstopper--it's also one of the easiest to make!

Provided by Philadelphia

Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese

Time 6h25m

Yield 16

Number Of Ingredients 8

Ingredients

1 ¾ cups HONEY MAID Graham Cracker Crumbs
⅓ cup butter, melted
1 ¼ cups sugar, divided
3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 teaspoons vanilla
3 eggs
1 (21 ounce) can cherry pie filling

Steps:

Heat oven to 350 degrees F.
Mix graham crumbs, butter and 1/4 cup sugar; press onto bottom of 9-inch springform pan.
Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
Bake 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Top with pie filling before serving.

Nutrition Facts : Calories 341.4 calories, Carbohydrate 36.2 g, Cholesterol 97.9 mg, Fat 20.6 g, Fiber 0.2 g, Protein 5 g, SaturatedFat 11.1 g, Sodium 277.1 mg, Sugar 18 g

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