Looking for an Easy and Delicious Cheese Cake Recipe ;-)

Okay, I totally cheat. I buy the Jello no bake cheese cake mix, follow the directions on the box. The one exception is that I mix in one stick of Philadelphia cream cheese(softened) to the mix. Then you just throw it in the fridge and it is my favorite, not traditional but creamy and delicious.

There are great very easy recipes on the Philadelphia cream cheese web site.

Hi L.!
This one is SUPER easy and so yummy!! It is dense and creamy... :)
3 packages of cream cheese (I like Philly)
3 eggs
1 teaspoon vanilla
3/4 cup sugar
1 cup graham cracker crumbs (I get the boxed ones and follow the crust recipe on the back)
-Pat crust firmly on bottom of pan (I use a spring form)
-Mix all other ingredients with an electric mixer
-Bake at 325 for 45 minutes or until edges are slightly brown and toothpick comes out clean 1/2 way between middle and edge.
-ENJOY!!!!

Hi L.,

Here is a very easy cheescake recipe I make all the time. You will need: 2 packages of Lady Fingers, 2 packages of cream cheese, 1 pint of Heavy whipping cream, 3/4 cup of sugar, 1 teaspoon of vanilla extract, 1/4 teaspoon of peppermint extract. Line a spring form pan with the lady fingers (nice side out around the edge and the bottom however they fit best) then beat the soft cream cheese with the sugar, vanilla and peppermint until smooth. Beat the whipping cream until stiff then add the cream cheese mixture to it and mix all together. Spoon this into the pan with the lady fingers and smooth out the top. Refrigerate for at least one hour to set and your done. I top mine with cherries or blueberries. You can also do variations by adding flavored pudding instead of the vanilla and peppermint. Be creative and have fun. Everyone loves the recipe, enjoy...

K. B.

Hi L.,

Any recipe from a cookbook usually works fine for cheesecake. The trick is to bake it at a lower temp. (usually 300 degrees works best), and in a water bath. If you have a spring form pan, too, that is helpful in unpanning it once it is cool. An 8 inch cake usually takes about an hour; the middle will be very slightly jiggly, and make SURE to cool for at least four hours in the fridge--overnight even better.

I hope it works out for you! I am a pastry chef, so anytime you need baking advice, I LOVE to talk about it.

Thanks,

E.

1 premade grahm cracker crust

1 tub of philly cheesecake filling

some frozen blueberries on top....

i think i am gonna go buy this later. yummy.

that's the easiest cheesecake i've ever made. lol.

If this link doesn't work, search "Tyler Florence cheesecake" on the foodtv.com site. The recipe is a little more involved, but it isn't at all difficult, and it is the tastiest cheesecake I have ever eaten. You won't regret it.

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_99...

L. - I have to tell you about my cheese cake. It is put out by Jello and it is the best cheese cake I have ever had. Anytime I make it - it goes like hotcakes. And it is virtually no trouble at all. You just need a mixer and milk and a pie plate of course. Try it you may like it. Hope this helps.

You will love this - so easy, and delicious. Enjoy!
No-Bake Cheesecake
Ingredients:
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/3 cup sugar
2 Tbsp. lemon juice (optional)
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
Strawberry halves (or whatever fruit you'd like)
Preparation:
BEAT cream cheese, sugar and lemon juice in large
bowl with electric mixer on medium speed until well blended. Gently stir in 2 cups of the whipped topping. SPOON into crust. REFRIGERATE 3 hours or until set.
Spread remaining whipped topping over cheesecake.
Arrange strawberries on top of cheesecake.
Store leftover cheesecake in refrigerator.

Paula Deen has a great recipe for mini peanut butter cup cheesecakes. You can always leave out the peanut butter cups or add in a different filling.
http://www.foodnetwork.com/food/cda/recipe_print/0,1946,F...

Hey L.!
Here's an easy a delish one!
3 eggs
1 bar and a half of philadelphia cheese
1 tablespoon of vanilla extract
1 can of condensed milk
1 piecrust

put all the ingredients in a blender and mix it well . Proceed to put the mix in the piecrust and bake it for 30 - 40 minutes at 400 degrees. I would check it ever 15 minutes or so, your oven may cook diferently than mine !
Enjoy

This past Thanksgiving I used a Paula Deen recipe for a pumpkin cheesecake- it was awesome. I'm sure you could do it without or substitute the pumpkin! Available at foodnetwork.com

Hi L.,

Here is an easy one you don't have to bake and it is very tasty!!!

1 graham cracker crust 1/2 cup lemon juice
1 8oz. pkg. cream cheese 1 1/2 tsp. vanilla
1 14 oz. can condensed milk 1 21 oz. can of pie filling
(for topping)

beat cream cheese until fluffy. beat in sweetened condensed milk, lemon juice, & vanilla. Pour into graham cracker crust. Refrigerate 4 hours. top with pie filling.

yummmmmmmy!

Enjoy!
~M.

The 3-step recipe on Philadelphia cream cheese is easy and good.

most of the cheesecake recipes i make use a general recipe and are no-bake from wildtree. you can substitute the flavor for everything from very berry, lemon-lime, pumpkin pie, strawberry, blueberry, apple pie or raspberry!

here's the recipe as well as one for cream cheese squares. and if you need any of these products from wildtree to make these desserts - just call me!!
J.
www.jenwarr.mywildtree.com

No-Bake Wildtree Lemon Lime Cheesecake
SERVINGS: 8

INGREDIENTS:
16 ounces cream cheese, softened
8 ounces whipped topping
1 (.8-ounce) package Wildtree Lemon Lime Cheesecake Blend
1 graham cracker pie shell
Sliced lemons and limes (optional)

PREPARATION:

Combine the cream cheese, whipped topping and Lemon Lime Cheesecake Blend in a mixing bowl and beat until blended. Spoon into the pie shell. Chill, covered, for 2 hours or longer. Garnish with lemon and lime slices.

*****
Cream Cheese Squares
SERVINGS: 12

INGREDIENTS:
2 (8-count) packages crescent rolls
16 ounces cream cheese, softened
1 (.8-ounce) package Wildtree Pumpkin Cheesecake Blend
3/4 cup sugar
1/2 cup confectioners' sugar
2 teaspoons milk
Dash of vanilla extract

PREPARATION:
Layer 1 package of crescent rolls in a 9x13-inch glass baking dish, pressing the edges together to form 1 layer. Combine half the cream cheese with the Pumpkin Cheesecake Blend and sugar in a bowl and mix until blended. Spread over the crescent roll layer. Spread with the remaining cream cheese. Top with the remaining crescent rolls, pressing the edges together to form the top layer.

Bake at 325 to 350 degrees for 25 minutes or until golden brown.

Combine the confectioners' sugar, milk and vanilla in a bowl and mix well. Drizzle over the warm baked layer. Cut into squares.

WILDTREE TIP: This recipe can be made with any of the Wildtree Cheesecake Blends.