Connies Cheesecake Recipes
CONNIE'S CHEESECAKE
Make and share this Connie's Cheesecake recipe from Food.com.
Provided by Connie Maple
Categories Cheesecake
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Mix first four ingredients in a blender or mixer tell smooth.
- Add flavorings.
- Pour into 9 or 10 inch pie plate.
- Glass is best.
- Bake at 350 for about 30 minutes.
- But most important to watch last 10 minutes.
- You want the top to look dry not shiny but not too brown of cracked.
- While cake is baking, mix topping in same dirty blender or mixer.
- Set aside.
- When you pull cake out of oven pour on topping.
- Spread to the side tell it is all sealed.
- Chill tell cold.
- Cut and serve.
- It can be topped with berries or fruit.
Nutrition Facts : Calories 471.8, Fat 37.5, SaturatedFat 23, Cholesterol 159.2, Sodium 332.5, Carbohydrate 25, Fiber 0.1, Sugar 19.8, Protein 9.2
CHEESECAKE COOKIES
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Combine flour, sugar, cream cheese, butter, eggs, baking powder, vanilla, and salt in a bowl until a dough forms.
- Drop rounded tablespoons of dough 2 inches apart onto cookie sheets.
- Bake in the preheated oven until bottoms are very lightly golden brown and tops are just about to turn color, 10 to 14 minutes. Let cool for at least 10 minutes. Sprinkle with powdered sugar.
Nutrition Facts : Calories 94.8 calories, Carbohydrate 12.6 g, Cholesterol 20.5 mg, Fat 4.4 g, Fiber 0.2 g, Protein 1.5 g, SaturatedFat 2.6 g, Sodium 70.5 mg, Sugar 6.7 g
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- Preheat oven to 350°F (177°C). Line a standard 12-count muffin pan with 9-10 liners. (For a mini muffin pan, see recipe note.) This recipe yields only 9-10 mini cheesecakes, so there will be 2-3 empty. You could skip the liners and spray the pan with non-stick spray or grease with butter, but the mini cheesecakes are pretty stubborn to release from the pan. I recommend using liners to make things easier.
- Combine all of the crust ingredients in a medium bowl. Mixture will be sandy. Firmly press a heaping Tablespoon of crust mixture into each liner. (I use closer to 1 and 1/2 Tablespoons of crust per mini cheesecake.) Pre-bake for 5 minutes.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 1 minute. Add the sour cream, vanilla extract, and lemon juice then beat until fully combined. On medium speed, add the egg and beat just until combined. Batter will be thick. Divide the batter between all the liners. It’s about 1 Tablespoon per cheesecake.
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