FAVORITE HOLIDAY CHEESECAKE
This wonderful cheesecake is made for Thanksgiving and Christmas Day. It is my husbands grandmothers recipe that she has made forever and it truly is the best. She always has strawberries in light syrup on the side for anyone who wants it.
Provided by livie
Categories Dessert
Time 2h15m
Yield 1 cheesecake, 14-16 serving(s)
Number Of Ingredients 12
Steps:
- In bowl, combine cracker crumbs, sugar and melted butter till combined. Press into bottom and a little up the sides of a 10 inch spring form pan. Bake in a 325 degree oven 10 minutes; set aside. For the filling, beat cream cheese with mixer till smooth with sugar. Add zest and juice; beat till smooth. Beat in eggs, one at a time till completely incorporated; add vanilla. Bake in a 325 degree oven for an hour and fifteen minutes to an hour and a half, or till filling is nearly set in the middle of cheesecake when shaken gently. For topping, beat sour cream and sugar with vanilla till smooth with spoon. Then carefully spread evenly over the baked cheesecake. Bake in a 325 degree oven ten to fifteen minutes, or till topping is nicely baked with cheesecake. Cool fifteen minutes, then cut around edges with sharp knife, cool thirty minutes and remove from spring form. When completely cooled cover with plastic wrap and chill 24 hours before serving. Chill leftovers.
Nutrition Facts : Calories 417.4, Fat 31.7, SaturatedFat 17.6, Cholesterol 144, Sodium 314.1, Carbohydrate 27.9, Fiber 0.2, Sugar 23.9, Protein 6.5
SANTA'S FAVORITE CHEESECAKE
Ring in the holiday season with Santa's Favorite Cheesecake, a lucious and beautiful classic with festive orange and cranberry toppings. Spread good tidings with this versatile dessert--from Thanksgiving to New Year's Day!
Provided by My Food and Family
Categories Home
Time 5h25m
Yield 16 servings
Number Of Ingredients 12
Steps:
- Heat oven to 325°F.
- Combine graham crumbs, butter and 3 Tbsp. sugar; press onto bottom of 9-inch springform pan.
- Beat cream cheese, 1 cup sugar and 1 tsp. vanilla in large bowl with mixer until blended. Add eggs, one at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hr.
- Meanwhile, combine cranberries, orange juice and remaining sugar and vanilla in medium saucepan. Bring to boil over medium heat, stirring constantly; cook and stir 1 min. or until sugar is dissolved. Simmer over medium-low heat 6 to 8 min. or until cranberries are softened, stirring occasionally. Meanwhile, dissolve cornstarch in water. Add to cranberry mixture; mix well. Cook 30 sec. to 1 min. or until slightly thickened, stirring constantly. Remove from heat. Stir in orange zest. Refrigerate until ready to use.
- Spoon cranberry topping over slices of cheesecake just before serving.
Nutrition Facts : Calories 410, Fat 25 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 120 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
MY FAVORITE CHEESECAKE
This is the most delicious cheesecake that I have ever made. Everyone who has a piece asks for the recipe. I can honestly say that it is a slice of heaven and so easy to make.
Provided by Spamster
Categories Cheesecake
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, mix crumbs, butter, sugar and salt. Press to the bottom of a 9 1/2 inch spring form pan.
- In a bowl with an electric mixer beat cream cheese until fluffy and add eggs a little at a time. Beat in sugar and vanilla on low speed until just combined. Pour filling into crust and bake at 350 F in the middle of oven for 45 minutes. Transfer cake to pan rack and let stand for 5 minutes. Leave oven on.
- In a bowl stir together sour cream, sugar, and vanilla. Drop by spoonfuls on top of cheesecake and spread evenly. Bake an additional 10 minutes. Transfer cake to cooling rack and cool completely. Chill cake overnight covered.
- Let cheesecake stand for 30 minutes before serving with your favorite topping.
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