Little Mickeys Favorite Cheesecake Recipes

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THE ULTIMATE CHEESECAKE



The Ultimate Cheesecake image

Bake Tyler Florence's Ultimate Cheesecake recipe from Food Network for a zesty-sweet classic topped with warm lemon blueberries.

Provided by Tyler Florence

Categories     dessert

Time 5h45m

Yield 6 to 8 servings

Number Of Ingredients 13

2 cups finely ground graham crackers (about 30 squares)
1/2 teaspoon ground cinnamon
1 stick unsalted butter, melted
1 pound cream cheese, two 8-ounce blocks, softened
3 eggs
1 cup sugar
1 pint sour cream
1 lemon, zested
1 dash vanilla extract
Warm Lemon Blueberry Topping, recipe follows
1 pint blueberries
1 lemon, zested and juiced
2 tablespoons sugar

Steps:

  • Preheat the oven to 325 degrees F.
  • For the Crust:
  • In a mixing bowl, combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray.
  • Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.
  • For the Filling:
  • In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.
  • Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not over-beaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.
  • Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula spread a layer of Warm Lemon Blueberry topping over the surface.
  • Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.
  • In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake.

LITTLE MICKEY'S FAVORITE CHEESECAKE



Little Mickey's Favorite Cheesecake image

This is a cheese cake recipe I made with my brother in mind. He loves peanut butter, and will eat it straight from the jar. I always try new peanut butter desserts out on him first since he is the expert. If you don't have half-and-half you may substitute milk.

Provided by Scott Payer

Categories     Desserts     Cakes     Cheesecake Recipes     Chocolate Cheesecake Recipes

Time 1h30m

Yield 12

Number Of Ingredients 13

1 ½ cups graham cracker crumbs
½ cup finely chopped peanuts
¾ teaspoon ground cinnamon
¾ cup butter, melted
3 (8 ounce) packages cream cheese
¾ cup peanut butter
1 cup white sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
2 eggs
1 egg yolk
¼ cup half-and-half cream
2 cups semisweet chocolate chips

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line the outside of a 9 inch springform pan with aluminum foil.
  • To Make Crust: In a medium bowl, combine graham cracker crumbs, peanuts, and cinnamon. Stir in butter. Press the mixture onto the bottom and sides of an ungreased 8 or 9 inch springform pan, and set aside.
  • To Make Filling: In a large mixing bowl, beat cream cheese, peanut butter, sugar, flour, and vanilla with an electric mixer until smooth. Add eggs and egg yolk all at once, beating on low speed until combined. Stir in half-and-half and chocolate chips.
  • Pour batter into the springform pan. Place the pan in a large baking pan, pour boiling water into the baking pan until it comes 1/2 way up the sides of the spring form pan. Bake in the preheated oven for 40 to 50 minutes.
  • Let cake cool completely, and keep in refrigerator for at least 4 hours before serving.

Nutrition Facts : Calories 699.6 calories, Carbohydrate 49.8 g, Cholesterol 142 mg, Fat 53.4 g, Fiber 3.5 g, Protein 13.3 g, SaturatedFat 27.6 g, Sodium 402.9 mg, Sugar 37.2 g

FAMILY-FAVORITE CHEESECAKE



Family-Favorite Cheesecake image

This easy cheesecake recipe has been a family favorite for almost 20 years. It's fluffy, delicate and absolutely delicious. I've shared it at many gatherings over the years and have even started baking it for our friends instead of Christmas cookies. -Esther Wappner, Mansfield, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 12 servings.

Number Of Ingredients 14

2-1/2 cups graham cracker crumbs (about 40 squares)
1/3 cup sugar
1/2 teaspoon ground cinnamon
1/2 cup butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
1 teaspoon vanilla extract
4 large eggs, separated
TOPPING:
1/2 cup sour cream
2 tablespoons sugar
1/2 teaspoon vanilla extract
1/2 cup heavy whipping cream, whipped

Steps:

  • In a small bowl, combine the cracker crumbs, sugar and cinnamon; stir in butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Bake at 350° for 5 minutes. Cool on a wire rack. Reduce heat to 325°. , In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add egg yolks; beat on low just until combined. , In a small bowl, beat egg whites until soft peaks form; fold into cream cheese mixture. Pour over crust., Bake for 1 hour or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate until completely cooled. , Combine the sour cream, sugar and vanilla; fold in whipped cream. Spread over cheesecake. Refrigerate overnight. Remove sides of pan.

Nutrition Facts : Calories 414 calories, Fat 23g fat (13g saturated fat), Cholesterol 132mg cholesterol, Sodium 269mg sodium, Carbohydrate 47g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.

LITTLE MICKEY'S FAVORITE CHEESECAKE



Little Mickey's Favorite Cheesecake image

This is a cheese cake recipe I made with my brother in mind. He loves peanut butter, and will eat it straight from the jar. I always try new peanut butter desserts out on him first since he is the expert. If you don't have half-and-half you may substitute milk.

Provided by Allrecipes Member

Categories     Chocolate Cheesecake

Time 1h30m

Yield 12

Number Of Ingredients 13

1 ½ cups graham cracker crumbs
½ cup finely chopped peanuts
¾ teaspoon ground cinnamon
¾ cup butter, melted
3 (8 ounce) packages cream cheese
¾ cup peanut butter
1 cup white sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
2 eggs
1 egg yolk
¼ cup half-and-half cream
2 cups semisweet chocolate chips

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line the outside of a 9 inch springform pan with aluminum foil.
  • To Make Crust: In a medium bowl, combine graham cracker crumbs, peanuts, and cinnamon. Stir in butter. Press the mixture onto the bottom and sides of an ungreased 8 or 9 inch springform pan, and set aside.
  • To Make Filling: In a large mixing bowl, beat cream cheese, peanut butter, sugar, flour, and vanilla with an electric mixer until smooth. Add eggs and egg yolk all at once, beating on low speed until combined. Stir in half-and-half and chocolate chips.
  • Pour batter into the springform pan. Place the pan in a large baking pan, pour boiling water into the baking pan until it comes 1/2 way up the sides of the spring form pan. Bake in the preheated oven for 40 to 50 minutes.
  • Let cake cool completely, and keep in refrigerator for at least 4 hours before serving.

Nutrition Facts : Calories 699.6 calories, Carbohydrate 49.8 g, Cholesterol 142 mg, Fat 53.4 g, Fiber 3.5 g, Protein 13.3 g, SaturatedFat 27.6 g, Sodium 402.9 mg, Sugar 37.2 g

LITTLE MICKEY'S FAVORITE CHEESECAKE



Little Mickey's Favorite Cheesecake image

This is a cheese cake recipe I made with my brother in mind. He loves peanut butter, and will eat it straight from the jar. I always try new peanut butter desserts out on him first since he is the expert. If you don't have half-and-half you may substitute milk.

Provided by Allrecipes Member

Categories     Chocolate Cheesecake

Time 1h30m

Yield 12

Number Of Ingredients 13

1 ½ cups graham cracker crumbs
½ cup finely chopped peanuts
¾ teaspoon ground cinnamon
¾ cup butter, melted
3 (8 ounce) packages cream cheese
¾ cup peanut butter
1 cup white sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
2 eggs
1 egg yolk
¼ cup half-and-half cream
2 cups semisweet chocolate chips

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line the outside of a 9 inch springform pan with aluminum foil.
  • To Make Crust: In a medium bowl, combine graham cracker crumbs, peanuts, and cinnamon. Stir in butter. Press the mixture onto the bottom and sides of an ungreased 8 or 9 inch springform pan, and set aside.
  • To Make Filling: In a large mixing bowl, beat cream cheese, peanut butter, sugar, flour, and vanilla with an electric mixer until smooth. Add eggs and egg yolk all at once, beating on low speed until combined. Stir in half-and-half and chocolate chips.
  • Pour batter into the springform pan. Place the pan in a large baking pan, pour boiling water into the baking pan until it comes 1/2 way up the sides of the spring form pan. Bake in the preheated oven for 40 to 50 minutes.
  • Let cake cool completely, and keep in refrigerator for at least 4 hours before serving.

Nutrition Facts : Calories 699.6 calories, Carbohydrate 49.8 g, Cholesterol 142 mg, Fat 53.4 g, Fiber 3.5 g, Protein 13.3 g, SaturatedFat 27.6 g, Sodium 402.9 mg, Sugar 37.2 g

LITTLE MICKEY'S FAVORITE CHEESECAKE



Little Mickey's Favorite Cheesecake image

This is a cheese cake recipe I made with my brother in mind. He loves peanut butter, and will eat it straight from the jar. I always try new peanut butter desserts out on him first since he is the expert. If you don't have half-and-half you may substitute milk.

Provided by Allrecipes Member

Categories     Chocolate Cheesecake

Time 1h30m

Yield 12

Number Of Ingredients 13

1 ½ cups graham cracker crumbs
½ cup finely chopped peanuts
¾ teaspoon ground cinnamon
¾ cup butter, melted
3 (8 ounce) packages cream cheese
¾ cup peanut butter
1 cup white sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
2 eggs
1 egg yolk
¼ cup half-and-half cream
2 cups semisweet chocolate chips

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line the outside of a 9 inch springform pan with aluminum foil.
  • To Make Crust: In a medium bowl, combine graham cracker crumbs, peanuts, and cinnamon. Stir in butter. Press the mixture onto the bottom and sides of an ungreased 8 or 9 inch springform pan, and set aside.
  • To Make Filling: In a large mixing bowl, beat cream cheese, peanut butter, sugar, flour, and vanilla with an electric mixer until smooth. Add eggs and egg yolk all at once, beating on low speed until combined. Stir in half-and-half and chocolate chips.
  • Pour batter into the springform pan. Place the pan in a large baking pan, pour boiling water into the baking pan until it comes 1/2 way up the sides of the spring form pan. Bake in the preheated oven for 40 to 50 minutes.
  • Let cake cool completely, and keep in refrigerator for at least 4 hours before serving.

Nutrition Facts : Calories 699.6 calories, Carbohydrate 49.8 g, Cholesterol 142 mg, Fat 53.4 g, Fiber 3.5 g, Protein 13.3 g, SaturatedFat 27.6 g, Sodium 402.9 mg, Sugar 37.2 g

LITTLE MICKEY'S FAVORITE CHEESECAKE



Little Mickey's Favorite Cheesecake image

This is a cheese cake recipe I made with my brother in mind. He loves peanut butter, and will eat it straight from the jar. I always try new peanut butter desserts out on him first since he is the expert. If you don't have half-and-half you may substitute milk.

Provided by Allrecipes Member

Categories     Chocolate Cheesecake

Time 1h30m

Yield 12

Number Of Ingredients 13

1 ½ cups graham cracker crumbs
½ cup finely chopped peanuts
¾ teaspoon ground cinnamon
¾ cup butter, melted
3 (8 ounce) packages cream cheese
¾ cup peanut butter
1 cup white sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
2 eggs
1 egg yolk
¼ cup half-and-half cream
2 cups semisweet chocolate chips

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line the outside of a 9 inch springform pan with aluminum foil.
  • To Make Crust: In a medium bowl, combine graham cracker crumbs, peanuts, and cinnamon. Stir in butter. Press the mixture onto the bottom and sides of an ungreased 8 or 9 inch springform pan, and set aside.
  • To Make Filling: In a large mixing bowl, beat cream cheese, peanut butter, sugar, flour, and vanilla with an electric mixer until smooth. Add eggs and egg yolk all at once, beating on low speed until combined. Stir in half-and-half and chocolate chips.
  • Pour batter into the springform pan. Place the pan in a large baking pan, pour boiling water into the baking pan until it comes 1/2 way up the sides of the spring form pan. Bake in the preheated oven for 40 to 50 minutes.
  • Let cake cool completely, and keep in refrigerator for at least 4 hours before serving.

Nutrition Facts : Calories 699.6 calories, Carbohydrate 49.8 g, Cholesterol 142 mg, Fat 53.4 g, Fiber 3.5 g, Protein 13.3 g, SaturatedFat 27.6 g, Sodium 402.9 mg, Sugar 37.2 g

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