Cheesecake Recipes

15 Minute Lemon Cheesecake

-----CRUST-----
1/3 cup Powdered sugar
1/2 cup Butter, melted
1 1/2 cups Graham cracker crumbs

-----FILLING-----
8 ounces Cream cheese
1 package Instant lemon pudding
2 cups Milk

Mix sugar; crumbs, and butter. Bake at 350 until lightly browned. Mix cream cheese until smooth. Gradually blend in 1/2 cup milk until smooth and creamy. Add remaining milk and pudding mix. Beat slowly with egg beater for 1 minute. Do not overbeat. Pour into cooled crust. Chill

Brownie Swirl Cheesecake

8 oz (1 Pk) Brownie Mix
16 oz Cream Cheese, Softened
1/2 c Sugar
1 t Vanilla
2 ea Large Eggs
1 c Milk Chocolate Chips, Melted

Grease bottom of 9-inch Springform pan. Prepare basic brownie mix as directed on package; pour batter evenly into springform pan. Bake at 350 degrees F., 15 minutes.

Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Pour over brownie layer. Spoon chocolate over cream cheese mixture, cut through cheese and chocolate mixture several time to acheive a marble effect. Bake at 350 degrees F., 35 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream, if desired.

Caramel Apple Cheesecake

Yield: 12 Servings

CRUST
1 1/2 c Graham cracker crumbs
1/4 c Sugar
1/4 c Butter or margarine, melted

FILLING
1 lb Caramels
1 cn Evaporated milk
1 c Pecans
16 oz Cream cheese,softened
1/2 c Sugar
2 Eggs
1 1/2 c Golden delicious apples,chopped
1 tb Flour
1/2 ts Cinnamon

Preheat oven of 350 F. Combine graham cracker crumgs. 1/4 cup sugar and butter, press onto sides and bottom of a 9" springform pan. Unwrap caramels; place in a 2-qt heavy saucepan. Add evaporated milk. Melt caramels over low heat, stirring until smooth. reserve 1/2 cup melted caramel mixture. Pour remaining caramel mixture over crust in pan. Sprinkle half of the chopped pecans over caramel in crust. Beat cream cheee and 1/2 cup sugar until smooth. Add eggs, one at a time, beating until smooth after each addition. Toss together 1 cup chopped apple, flour and cinnamon, fold into cream cheese mixutre. Spoon cream cheese mixture over caramel crust. Bake 40 minutes. Combine reserved caramel and remaining 1/2 cup chopped apples. Spread over cheesecake, sprinkle with remaining pecans. Continue baking 15 minutes. Loosen cake from rim of pan. Chill before serving. Refrigerate unused portion. Makes 12 servings!!!

Cheesecake with Sour Cream Topping

3 - 8 oz pkgs of Philadelphia cream cheese softened
2 - T sugar add to cheese
5 - eggs add 1 at a time and beat well after each
1/2 teaspoon vanilla

Mix well on high with mixer about 8 minutes. Do not cheat on the time. Pour into 9 x 13 pan with a basic graham cracker crust in bottom and coming up sides to top of pan.

Bake 350 degrees for 30 minutes Take out of over after 30 minutes to put topping on.

Raise oven temperature to 400 degrees. Top cheesecake with 16 oz. sour cream mixed very well with 6 T sugar. Top very carefully this will push down cake and make deep holes with nothing but sweet sour cream. Spoon carefully across top and spread over complete top. Place back in oven for another 6-8 minutes.

Cool, then chill completely in the refrigerator. Do not cut until chilled. This freezes VERY WELL. I cut up in small pieces and freeze each piece individually wrapped.

Easy 3-Step Cheesecake Recipe

2 pk Cheam cheese,softened (8oz)
1/2 c Sugar
1/2 ts Vanilla
2 Eggs
1 Graham-cracker crust,9"

Mix cream cheese, sugar and vanilla at medium speed with electric mixer until well-blended. Pour into crust. Bake at 350'F. for 40 minutes, or until center is almost set. Cool. Refrigerate 3 hours or overnight, Makes 8 servings.

Variations: For chocolate, melt four squares of semi-sweet baking chocolate; add after eggs and mix until blended. For candy version, sprinkle 1 cup of chopped candy bars on top of cake before baking. For pumpkin, add 1/2 cup canned pumpkin, 1/2 teaspoons ground cinnamon and a dash each of nutmeg and cloves in the first step. Then add eggs and proceed as directed.

Irish Cream and Chocolate Cheesecake

Yield: 12 Servings

CRUST
1 2/3 c Cocolate wafers; crushed
1/3 c Butter; melted

FILLING
2 pk Gelatin, unflavored
1/4 ts Salt
1 tb Coffee, instant
2 c Milk
4 Egg; separated
1/3 c Irish cream liqueur
1 lb Cream cheese
1/2 c Sugar
4 oz Chocolate, semi-sweet

CRUST: In bowl, combine wafers and butter. Press into 13 x 9 inch glass baking dish. Refrigerate.

FILLING: In saucepan, cook gelatin, salt, coffee and milk, stirring constantly, over medium heat until hot and coffee is dissolved. Reduce heat. Stir a little coffee mixture into egg yolks, then pour egg mixture back into saucepan. Cook, stirring frequently, until mixture thickens slightly, 4 to 5 minutes. Remove from heat and add liqueur.

Using an electric mixer or food processor, blend cream cheese and 1/4 cup of the sugar until smooth. Slowly blend coffee mixture into cream cheese. Chill, stirring occasionally, until consistency of raw egg whites, about 1 to 1-1/2 hours. Meanwhile, melt chocolate in double boiler over hot water. Let cool. Beat egg whites until soft peaks form. Gradually add remaining sugar and beat until stiff peaks form. Gently fold egg whites into coffee mixture. Transfer 1-1/2 cups of coffee mixture to small bowl and fold in chocolate. Using large spoon, alternately spoon two mixtures over chocolate crust. Use knife to swirl chocolate through coffee mixture.

Refrigerate until firm, at least 6 hours.

1 cup chocolate wafer crumbs
5 tablespoons butter or margarine, melted, divided
3 packages (8 oz. each) cream cheese, softened
3/4 cup sugar
3 eggs
1 tsp. vanilla
5 squares semisweet chocolate, divided
2 1/2 squares white baking chocolate divided
1/3 cup mashed, sweetened strawberries
2 tsp. shortening, divided

Combine crumbs and 3 tablespoons of butter; press onto the bottom of an ungreased 9 inch springform pan. Bake at 350-F(180c) degrees for 8 minutes; cool. In a mixing bowl, beat the cream cheese and sugar until smooth. Beat in eggs, one at a time. Add vanilla. Divide into 3 portions, about 1 2/3 cups each.

Melt 2 squares semisweet chocolate; stir into one portion of batter.

Melt 2 squares of white chocolate; stir into second portion.

Stir strawberries into remaining batter.

Spread semisweet mixture evenly over crust. Carefully spread with white chocolate mixture, then strawberry mixture.

Bake at 425-F degrees for 10 minutes; reduce heat to 300-F degrees. Bake 50-55 minutes or until center is nearly set. Remove from the oven, immediately run a knife around the edge. Cool; remove from pan. Melt remaining semisweet chocolate, butter, and 1 teaspoon shortening; cool for 2 minutes. Pour over cake. Melt remaining white chocolate and shortening; drizzle over glaze. Refrigerate leftovers.

Pumpkin Marble Cheesecake

1 1/2 c Gingersnap Crumbs
1/2 c Finely Chopped Pecans
1/3 c Margarine, Melted
16 oz Cream Cheese, Softened
3/4 c Sugar
1 ts Vanilla
3 ea Eggs
1 c Canned Pumpkin
3/4 ts Cinnamon
1/4 ts Ground Nutmeg

Combine crumbs, pecans and margarine; press onto bottom and 1 1/2-inches up sides of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, 1/2 c sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1 c batter, chill. Add remaining sugar, pumpkin and spices to remaining batter; mix well. Alternately layer pumpkin and cream cheese batters over crust. Cut through batters with knife several times for marble effect. Bake at 350 degrees F., 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Tiny Cherry Cheesecakes

1 cup flour
1/3 cup sugar
1/4 cup baking cocoa
1/ 2 cup cold butter
2 Tbsp. cold water

Filling:
2 packages (3 oz. each) cream cheese, softened
1/4 cup sugar
2 Tbsp. Milk
1 tsp. vanilla extract
1 egg
1 can (21 oz.) cherry pie filling

In a small bowl, combine flour, sugar and cocoa: cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide and shape into 24 balls. Place a ball in greased miniature muffin cups; press dough evenly onto the bottom and up the sides of each cup. In a mixing bowl, beat cream cheese and sugar until smooth. Beat in milk and vanilla. Add egg; beat on low just until combined. Spoon about 1 tablespoonful into each cup. Bake at 325 degrees for 15-18 minutes or until set. Cool on a wire rack for 30 minutes. Carefully remove from pans to cool completely. Top with pie filling. Store in the refrigerator. Makes 2 dozen.

White Chocolate Cheesecake

12 servings

1 cup shortbread cookie crumbs (store bought or recipe)
3 Tbs. finely chopped slivered almonds, toasted
1/4 cup butter, melted
2 Pkg. cream cheese (8 oz), softened
1 Pkg. (6 oz) white chocolate baking bar, melted and cooled
2/3 cup sugar
3 eggs
2/3 cup sour cream
1 tsp. vanilla

In a small mixing bowl, combine cookie crumbs and almonds. Stir in melted butter. Press onto bottom of 9-inch springform or cheesecake pan.
In a large bowl, beat cream cheese and cooled white chocolate baking bar until combined.
Beat in sugar until fluffy. Add eggs, sour cream and vanilla; beat on low speed till just combined. Pour over prepared crust. Bake in a 350 degree F oven for about 45 minutes or until center appears almost set.
Cool on wire rack for 15 minutes. Loosen cake from sides of pan. Cool 30 minutes more; remove sides of pan. Cool completely. Refrigerate for at least 4 hours.