OUR BEST CHEESECAKE
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
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
SWEET POTATO CHEESECAKE WITH GINGERSNAP CRUST
Provided by Kardea Brown
Categories dessert
Time 3h25m
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- For the crust: Preheat the oven to 350 degrees F. Spray a 9-inch deep dish pie plate with nonstick cooking spray.
- Mix the cookie crumbs, brown sugar, butter and salt together in a medium bowl until well blended. Press the mixture into the pie plate. Bake until set and the crust feels firm, 7 to 10 minutes. Set aside to cool slightly.
- To make the cheesecake filling: In a stand mixer or with an electric hand mixer, combine the cream cheese, sour cream, granulated sugar and salt, mixing at low speed until the mixture is smooth with no lumps, 3 to 4 minutes. Beat in the vanilla and eggs.
- Add the filling to the crust, smooth the top, and chill in the freezer until the filling is sturdy and set up, at least 30 minutes and up to 1 hour.
- For the sweet potato topping: In a medium bowl, whisk together the brown sugar, cinnamon, ginger, nutmeg and salt. Whisk in the sweet potatoes, half and half, butter, vanilla and eggs until smooth. Pour slowly over the chilled cheesecake filling.
- Place the pie on a baking sheet and bake for 15 minutes. Reduce the oven temperature to 325 degrees F and bake, covering the edges with foil if it browns too quickly, until set along the outside and the center still has a slight jiggle, 55 to 60 minutes. Let cool to room temperature before refrigerating until ready to serve.
DELICIOUSLY SWEET CHEESECAKE
This recipe was on a box of Great Value Honey Grahams and gets me compliments everytime I make it. I am posting it here for safekeeping.
Provided by lostlin2
Categories Cheesecake
Time 2h
Yield 1 9
Number Of Ingredients 9
Steps:
- Prep Time: 1 hour 25 minutes (Ready in 2 hours 25 minutes).
- To prepare the crust: Preheat your oven to 325 degrees. In a medium bowl combine the graham cracker crumbs and the brown sugar. Gradually add the melted butter, stirring until well mixed. Press onto the bottom and sides of an ungreased 9-inch pie plate. Bake 5 minutes; remove from oven, leaving oven on.
- To prepare the filling: In a large bowl beat the cream cheese until smooth. Beat in the sour cream, sugar, eggs, and lemon juice. Pour the mixture into your crust. Bake for 25 to 30 minutes. Allow to cool completely, then store tightly covered in your refrigerator until ready to serve. Top with fruit, serve, and enjoy.
- Refrigerate leftovers (if you have any).
Nutrition Facts : Calories 2928.6, Fat 239.5, SaturatedFat 134, Cholesterol 1053.7, Sodium 2376.5, Carbohydrate 160.2, Fiber 1.6, Sugar 130, Protein 46.3
MY MOTHER'S #1 DELICIOUSLY RICH CHEESECAKE
VERY rich and VERY tasty recipe. My mom made it up and it is close to her Polish cheesecakes(lots of eggs). It makes a lot of servings but I'm sure it could be halved (taking away or adding an egg). Eat once a year because the flavour and heaviness may last a while!!
Provided by Mallina Cashew
Categories Cheesecake
Time 1h20m
Yield 1 10x15 inch pan, 24 serving(s)
Number Of Ingredients 14
Steps:
- ---CRUST---.
- Mix everything and press into 10x15-inch pan or dish.
- ---FILLING---.
- Mix cream cheese, mascarpone, and bakers cheese together in FOOD PROCESSOR.
- ADD sugar and mix.
- ADD 11 egg yolks and extracts; mix.
- Beat egg whites in a clean, dry bowl with clean, dry beaters.
- FOLD into the cheese mixture.
- MIX in the raisins and/or nuts.
- BAKE at 350F for 40 minutes or until center is almost set.
- COOL.
- ---CHOCOLATE TOPPING---.
- Put chocolate and milk in sauce pan on low heat and stir constantly until chocolate is melted.
- Pour over baked cake.
- Store the leftover cheesecake in the fridge.
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