Cheesecake Recipes

Ok I have a queastion for you....what kind do you want? I am a pastry cook and have I dont even know how many kinds of cheesecake recipe. Vanilla, chocolate, swirl, lemon, low fat lemon, etc etc etc etc......Message me if you want something and I will do my best!

Here's a twist:

Pumpkin Cheesecake

Ingredients:

For crust:
plain pie or graham cracker 9"
Filling:
8 oz. package cream cheese
Tsp cinnamon
1/4 cup brown sugar
Tsp nutmeg
1/4 cup granulated sugar
Tsp ginger
12-15 oz. can pumpkin puree
1 egg
Tsp ground clove

Soften cream cheese and blend with sugars. Add pumpkin puree, spices and egg, whipping until smooth. Pour batter into pie shell and bake at 350 degrees for 50 minutes or until pick comes out clean. Cool and top with whipped topping if desired.

K. B
mom to 5 including triplets

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This recipie will sure be a hit. It is a recipie passed down from my mother. It requires a "spring form" pan. This is a round pan with a clamp on the side. When you release the clamp, the bottom falls out of the pan and the side lifts off. You can buy these at any department store. Or I am sure bed bath and beyond or linens and things would sell them too. Ok here it is: (shhhh do not tell my mom I am giving you this)

It has 3 layers

Crust: 3/4 cup gram cracker crumbs, 1 tablespoon melted margerine, 1 tablespoon sugar

Filling: 3 - 8ounce cream cheese packages at room temperature, 4 eggs, 1 teaspoon vanilla, 1 cup sugar

Topping: 2 cups sour cream, one tablespoon sugar, 1 teaspoon vanilla

Directions: preheat oven to 375 degrees

to make CRUST mix all ingredients througholy and spread evenly over the bottom of a springform pan. Press down on mixture with fingertips to compress the crust and refridgerate this while preparing the filling.

to make the FILLING beat cream cheese in a mixer until completely smooth. Add eggs, vanilla, and sugar. Continue beating until creamy. Pour evenly into crust and bake at 375 for approximately 35 minutes

to make TOPPING beat together sour cream, sugar and vanilla.

Remove cheese cake from oven and apply top layer. Return to oven and bake for another 5 minutes. Cool in the springform pan on a wire rack so that air circulates under the pan while cooling. Cool till it reaches room temperature and then place in the refridgerator and cool a minimum of 5 hours till over night. The pan should seperate easily from the cake once the clamp is released. If not, gently take a knife around the edge.

You can of course top it with chocolate syrup, or pie fillings, but I feel this is like putting ketchup on prime rib. This cake will amaze your family when they found out you made it yourself. I hope you enjoy it.

Hi L.,
My favorite cheesecake recipe is Chantal's New York Cheesecake found on allrecipes.com....Here is the link.

http://allrecipes.com/Recipe/Chantals-New-York-Cheesecake...

I've made it several times and it's a winner every time. I hope you enjoy it! It's easy to make and delicious. I would look at the comments and incorporate the ideas....such as having the ingredients and room temperature and definitely use a water bath.
Good luck,
L.

Wish I could take credit for this, but it is Susan Branch from her Autumn book. Very moreish.

Oktoberfest Pumpkin Cheesecake

Crust
3 c broken gingersnaps
1 c chopped pecans
1/4 c sugar
2/3 c melted butter

Preheat oven to 350. In a food processor, finely grind cookies, nuts and sugar. Add butter; process until combined. Press mixture onto bottom and sides of 10" springform pan. Bake 10 min.

Filling
4~8oz pkgs cream cheese, at room temp
1 2/3 c sugar
1 tsp vanilla
1 15oz can pumpkin
2 Tbsp whipping cream
2 Tbsp rum
1 tsp cinnamon
12 tsp allspice
1/2 tsp mace
1/2 tsp ginger
1/2 tsp ground cloves
4 lg eggs

Place a 9"x12" pan filled with water on lowest shelf in oven. With electric mixer beat together first 11 ingredients until smooth. Add eggs, one at a time, beating 'til just combined. Poor into crust, bake 1 hr & 15 min, 'til puffy and light brown. Sprinkle with a little cinnamon, cool, then chill overnight.

Hi L. H,

A big hit with my family and friends who love cheesecake is my 'Snickers' cheesecake. Just do your normal cheesecake recipe. You can either do the regular graham cracker crust or a chocolate crust. Right before you get ready to serve the cheesecake, cut up some snickers bars into bite size pieces. Sprinkle them all over the top of the cheesecake and then drizzle the entire cake with chocolate syrup. This ones a big hit. Hope this helps. Take care and God Bless!!!

~T.~

er.

If you have a good basic recipe- that's all you need. You can add things to change it completely.If you want raspberry, add it, if you want key lime, add it- just mix and match to get what you want. One of my favorites is to put 1/2 the batter in the pan, then take a pack of chocolate chip cookie dough (the kind you get in the fridge section) and spread that over the top, then top with the other 1/2 of the batter. Bake a little longer than usual - make sure the center is still jiggly. I sometimes make a chocolate ganache for on top of the cheesecake when it's done. I also prefer to used vanilla wafers instead of graham crackers for the crust and I will not make a cheesecake that has less than 4 packs of c.cheese. Good luck.

Try a search on Kraftfood.com. I cam across a really good cheesecake one that was a called for pumkin. But i used really pumpkin not the can stuff. Also have you tried on the back of any phila cream cheese contanier?

There is a really good grasshopper cheesecake (mint w/ choc chips) that is made with Bisquick. I don't have the recipe memorized but it is probably have it on the Bisquick site.