Christmas Cheese Cake Recipes

THE BEST CHEESECAKE

The Best Cheesecake image

We've created the cheesecake of your dreams - rich, dense and creamy with a buttery, not-too-sweet graham cracker crust. Easy-to-follow instructions ensure a smooth, crack-free top every time.

Provided by Food Network Kitchen

Categories dessert

Time 10h30m

Yield 8 to 10 servings

Number Of Ingredients 9

Ingredients

6 tablespoons unsalted butter
1 1/2 cups graham cracker crumbs (see Cook's Note)
2 tablespoons sugar
Pinch fine salt
Four 8-ounce packages cream cheese, at room temperature
2 cups sugar
1 cup sour cream
2 tablespoons pure vanilla extract
4 large eggs, at room temperature

Steps:

Position a rack in the middle of the oven and preheat to 325 degrees F.
For the crust: Put the butter in a medium microwave-safe bowl, cover with a paper towel and melt in the microwave in 10-second increments. Brush a 9-inch springform pan with some of the melted butter.
Stir together the remaining butter with the graham cracker crumbs, sugar and salt. Press the crumb mixture into the bottom of the pan, taking care to get the crust evenly to the edges. Bake until golden brown, 15 to 18 minutes. Let cool. Place the pan on a large sheet of foil and wrap up the sides. Place in a roasting pan.
For the cheesecake: Beat together the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and vanilla and beat until just combined. Mix in the eggs by hand, one at a time, until just combined. (Take care not to overmix or the cheesecake will puff up and crack.) Pour the batter evenly over the crust, smoothing the top. Pour enough hot water into the roasting pan to come about halfway up the sides of the foil-wrapped springform pan. Bake until the outside of the cake is set but the center is still slightly loose, about 1 hour and 20 minutes.
Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
Run a knife around the edge of the pan once more and unlock to unmold the cheesecake. Transfer to a serving platter or cake stand and smooth the edges with a knife.

CHRISTMAS CHEESECAKE

Christmas Cheesecake image

Another use for mincemeat. My friend, Dayle, made this for a Sharing Circle evening. I loved it and have made it for the holidays ever since. It sounds strange, but is rich and delicious. This is a big part of our traditional Christmas Eve "fondue" night, cause it's make ahead and ready to serve. You'll want smaller sized servings.

Provided by less2saw

Categories Cheesecake

Time 20m

Yield 10-12 serving(s)

Number Of Ingredients 9

Ingredients

1 cup graham wafer crumbs
1/4 cup butter, melted
1 3/4 cups mincemeat, prepared & separated
4 cups miniature marshmallows, melted
1/3 cup orange juice
2 (250 g) packages cream cheese
2 teaspoons orange zest
1 (6 ounce) jar nestle marshmallow cream
whipped cream, prepared

Steps:

Blend wafer crumbs and butter together, press into a 10" springform pan.
Spread 1 cup mincemeat over the crust.
Blend the melted marshmallows and orange juice together until smooth then chill.
Add the cream cheese and orange zest to the chilled marshmallow mixture and beat until smooth and creamy.
Fold into this mixture the nestle's marshmallow cream.
Spread the cheese and marshmallow mixture over the mincemeat coated crust.
Garnish modestly with mincemeat and prepared whipping cream.

Nutrition Facts : Calories 528.9, Fat 23, SaturatedFat 14.1, Cholesterol 67.2, Sodium 279.1, Carbohydrate 77, Fiber 0.9, Sugar 50, Protein 5.2

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