This cheesecake is out of this world! I think you will find the nut crust quite unusual. Sometimes I double the crust portion of the recipe just so I can have a thicker crust.
crust
1/4 cup finely chopped pecans
1/4 cup finely chopped almonds
1/4 cup finely chopped walnuts
3/4 cup finely chopped vanilla wafers
2 tablespoons melted butter
Filling
1 1/2 lbs cream cheese
1 1/3 cups sugar
5 large eggs
16 ounces sour cream
1/4 cup flour
2 teaspoons vanilla extract
2 teaspoons lemon juice
Crust: Mix all nuts and vanilla wafer crumbs with melted butter and press into a 9 inch buttered springform pan, trying to line the sides as much as possible about 1 1/2" up the sides of the pan, set aside.
Cheesecake: All above ingredients should be at room temperature before your begin. Start by beating the cream cheese until light and fluffy. Keep the mixer on a low setting throughout the beating and mixing process. Add the sugar a little at a time and continue beating until creamy. Add one egg at a time and beat after each egg.
When eggs have been mixed into the cream cheese add flour, vanilla and lemon juice, mix well.
Add the sour cream last and beat well.
Pour cream cheese into the spring pan.
Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes.
When time is up, prop open oven door and leave in oven for one hour.
After one hour, remove from oven.
Let cool enough before the cheesecake is put into the refrigerator for 24 hours. A cheesecake should season. The wait is worth it.
The flavor ripens and becomes enriched.
Mix and pour into buttered 9" springform pan. Place in COLD oven. Set to 325 and bake 1 hour. Turn oven off and let remain in oven 2 hours with door shut. Remove. Cool completely til set. Remove springform & refrigerate. The top will be pale and gold.
Crust:
1-1/2 cups graham cracker or vanilla wafer crumbs
5 tablespoons butter, melted
2 tablespoons sugar
Filling:
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1/3 cup lemon juice
2 tablespoons maple syrup
Topping:
1 cup maple syrup
1/2 cup water
1 egg, beaten
1-1/2 tablespoons cornstarch
1/2 cup chopped walnuts
To make the crust, combine the graham cracker or vanilla wafer crumbs, sugar and butter. Mix well. Press into a 9-inch pie pan. Chill the crust while you make the filling.
To make the filling, beat the cream cheese until fluffy. Add the milk, lemon juice and 2 tablespoons maple syrup; beat well. Pour into the prepared pie crust. Chill for several hours. To make the topping, bring the 1 cup maple syrup and 1/2 cup water to a boil. Mix together the egg and cornstarch.
Add a little bit of the boiling syrup to the mixture so the egg doesn¹t cook before before incorporating it all together. Stir and cook until the syrup is thickened. Spread over the cream cheese filling. Garnish with the chopped walnuts. Keep refrigerated until served.
Is it possible that this is the perfect cheesecake. Very simple
with a wonderful taste. You will need a 10 inch sprinform pan and to
prepare a basic graham cracker crust beforehand.
Ingredients:
2 1/2 (8 ounces) packages cream cheese
1 3/4 cups granulated sugar
2 teaspoons pure vanilla extract
3 eggs
3 tablespoons cornstarch
1 pint heavy whipping cream
1/2 teaspoon salt
2 tablespoons lemon juice (I like to use fresh)
Cream together cheese, sugar, and vanilla.
Add eggs, one at a time. Mix well.
Add cornstarch, whipping cream and salt.
Mix on high speed for 3 minutes.
Add lemon juice.
Pour into prepared 10 inch crust in springform pan.
Bake 1 hour 15 minutes in a 350 degree oven.
Allow to cool in oven with door ajar for 1 hour.
Remove and cool on rack until cheesecake reaches room temperature.
Filling:
3 (8 ounces) packages cream cheese, softened
1 1/2 cups granulated sugar
1 envelope unflavored gelatin
4 large eggs, at room temperature
1/2 cup sour cream
1/2 cup irish cream
1 teaspoon vanilla
grated semisweet chocolate, garnish (optional)
Preheat the oven to 300 degrees farenheit.
Combine the vanilla wafer crumbs and butter in a small mixing
bowl. Press crumb mixture into the bottom and 1 1/2 inches up the sides
of a 9-inch springform pan. Hold this pan in the freezer until ready to
fill.
In a large mixing bowl, beat the cream cheese until smooth. Add
the sugar, 1/2 cup at a time, beating well after each addition. Add the
geletin; mix well at low speed. Add the eggs, one at a time, beating
well after each addition. Stir in the sour cream, Irish Cream and
vanilla.
Spoon the mixture over the crust. Bake at 300 for one hour and
fifteen minutes. DO NOT OPEN THE OVEN DOOR!
Turn off oven, KEEP THE OVEN DOOR CLOSED. Allow the cheesecake to remain in the oven for an additional one hour and fifteen minutes. DO
NOT OPEN THE OVEN DOOR DURING THIS TIME!
Remove the cheesecake from the oven and carefully remove the
springform pan. Place on a decorative plate and serve at room
temperature or chilled. May garnish with grated semi-sweet chocolate.
1 graham cracker pie crust
8 oz. cream cheese, softened
1 tsp. vanilla
1/3 cup sugar
2 cups whipped topping
2 cups bananas, sliced
1 and 3/4 cup milk
1 - 3 oz. package instant banana pudding mix
Combine cream cheese, vanilla and sugar and mix well. Stir in 1 cup whipped topping. Place 1 cup sliced bananas at the bottom of the piecrust. Spread cream cheese mixture over the bananas. Place remainder of bananas on top of the cream cheese mixture.
Combine milk and pudding mix and stir until smooth. Add 1 cup whipped topping and mix well. Place this mixture over the bananas and chill for several hours before serving.
The same full flavor of our best raspberry and cheesecake bar in a lighter recipe.
2 cups all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon salt
1/4 cup margarine, softened
1/3 cup light corn syrup
2 1/2 packages (8 ounces each) reduced-fat cream cheese (Neufchâtel) , softened
2 eggs
2 egg whites
1 cup light corn syrup
2 teaspoons vanilla
3/4 cup raspberry or strawberry jam
Powdered sugar, if desired
Heat oven to 375ºF. Grease bottom and sides of rectangular pan, 13x9x2 inches.
Beat flour, granulated sugar, salt, margarine, 1/3 cup corn syrup and 1/2 package cream cheese with electric mixer on medium speed until dough forms. Press evenly in pan.
Beat remaining 2 packages cream cheese in medium bowl until smooth. Beat in eggs and egg whites until well blended. Beat in 1 cup corn syrup and the vanilla until smooth. Pour over dough.
Bake 35 to 40 minutes or until edges are light golden brown and filling is set (filling may appear puffy). Stir jam; spread over hot bars. Cool 30 minutes. Refrigerate at least 3 hours until chilled.
For 36 bars, cut into 6 rows by 6 rows. Sprinkle with powdered sugar just before serving. Refrigerate any remaining bars.
Substitution
Rise to the occasion! If using self-rising flour, there is no need to add salt.
Combine crumbs and butter; press onto bottom of 9-inch springform pan. Bake at 350 for 10 minutes.
Combine cream cheese, sugar and milk, mixing at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Stir in nuts; pour over crust.
Bake at 350 for 45 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
1 cup chocolate wafer crumbs
3 tbsp butter or margarine, melted
3 (8 oz) pkgs cream cheese, softened
¾ cup sugar
¼ cup flour
3 eggs
½ cup sour cream
1 tsp vanilla
1 cup mini semi-sweet chocolate pieces
Combine crumbs and butter; press onto bottom of 9-inch springform pan. Bake at 350 for 10 minutes.
Combine cream cheese, sugar and flour, mixing at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla. Stir in chocolate pieces; pour over crust.
Bake at 325 for 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream and fresh mint, if desired.
Bittersweet Chocolate Cheesecake with White Truffle Sauce
You’ll love this cheesecake–it’s full of rich (but not too sweet) chocolate flavor!
Ingredients:
2 packages (8 ounces) cream cheese, softened
1 teaspoon vanilla
2/3 cup sugar
1 tablespoon Gold Medal® all-purpose flour
3 eggs
8 ounces bittersweet baking chocolate, melted and cooled
White Truffle Sauce (See Below)
Fresh raspberries or strawberries, if desired
Heat oven to 275ºF. Lightly grease bottom and side of springform pan, 9x3 inches.
Beat cream cheese and vanilla in medium bowl with electric mixer on medium speed until smooth. Gradually add sugar, beating until fluffy. Beat in flour. Beat in eggs, one at a time. Beat in chocolate. Pour into pan.
Bake about 1 1/4 hours or until center is set. (Do not insert a knife because the hole could cause cheesecake to crack.) Cool at room temperature 15 minutes.
Run metal spatula along side cheesecake to loosen. Cover and refrigerate about 3 hours or until chilled. Meanwhile, prepare White Truffle Sauce.
Run metal spatula along side of cheesecake to loosen; remove side of pan. Let cheesecake stand at room temperature 15 minutes before cutting. Serve cheesecake with sauce and berries. Cover and refrigerate any remaining dessert.
White Truffle Sauce
1 package (6 ounces) white baking bars (white chocolate), chopped
2 tablespoons butter or margarine
1/2 cup whipping (heavy) cream
Melt baking bars and butter in heavy 2-quart saucepan over low heat, stirring constantly (mixture will be thick and grainy); remove from heat. Stir in whipping cream until smooth. Cover and refrigerate about 2 hours or until chilled.
1 (21 oz) can cherry pie filling
Frozen whipped topping, thawed
Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 350 for 10 minutes.
Combine cream cheese and sugar, mixing at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and extract; pour over crust.
Bake at 350 for 45 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
Top cheesecake with pie filling and whipped topping just before serving.
Combine butter and sugar until light and fluffy. Blend in egg. Add flour; mix well. Spread dough onto bottom of 9-inch springform pan. Bake at 450 for 10 minutes.
Combine cream cheese, sugar and flour, mixing at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Add peaches and liqueur; mix well. Pour over crust.
Bake at 450 for 10 minutes. Reduce oven temperature to 250; continue baking 65 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with additional peach slices and sliced almonds, toasted, if desired.
4 (8 oz) pkgs cream cheese, softened
1 cup sugar
3 tbsp flour
4 eggs
1 cup sour cream
1 tbsp instant coffee granules
¼ tsp cinnamon
¼ cup boiling water
Combine nuts, sugar and butter; press onto bottom of 9-inch springform pan. Bake at 325 for 10 minutes.
Combine cream cheese, sugar and flour, mixing at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream. Dissolve coffee granules and cinnamon in water. Cool; gradually add to cream cheese mixture, mixing until well blended. Pour over crust.
Bake at 450 for 10 minutes. Reduce oven temperature to 250; continue baking for 1 hour. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream and whole coffee beans, if desired.
Filling:
1 can condensed sweetened milk
1 large package of cream cheese
1/3 cup lemon juice
1 teaspoon vanilla
beat together until creamy
Crust:
1 package graham crackers or use graham cracker crumbs
6 tablespoons butter or margarine (melted)
¼ cup granulated sugar
mixed together until crackers are broken up good
Press graham cracker crust into bottom of pan, pour filling over crust, add pie filling on top of filling. Chill in fridge for a couple of hours.
Topping:
1 can of cherry, blueberry, peach etc. fruit pie filling
If having guests, you can double the recipe & put in a 9x13 pan.
Heat oven to 300ºF. Spray 12 medium muffin cups, 2 1/2x1 1/4 inches, with cooking spray. Sprinkle 1 teaspoon of the chocolate wafer crumbs on bottom of each muffin cup.
Beat cream cheeses in medium bowl, using wire whisk, until smooth. Beat in 2/3 cup sugar, the milk, flour, vanilla and egg whites until almost smooth.
Reserve 1 1/2 cups of the batter. Beat 2 tablespoons sugar and the coffee into remaining batter, using wire whisk, until blended. Carefully spoon about 3 tablespoons coffee batter into each muffin cup. Carefully spoon 2 tablespoons reserved vanilla batter over coffee batter. Mix 1 tablespoon sugar and the cinnamon; sprinkle over vanilla batter.
Bake about 18 minutes or just until set. Cool 30 minutes. Cover and refrigerate at least 2 hours but no longer than 24 hours. Run small metal spatula around edge of each muffin cup; remove cheesecakes. Sprinkle with cocoa.
1 cup graham cracker crumbs
3 tbsp granulated sugar
3 tbsp butter or margarine, melted
3 (8 oz) pkgs cream cheese, softened
¾ cup packed dark brown sugar
2 tbsp flour
3 eggs
2 tsp vanilla
½ cup finely chopped pecans
Maple syrup
Pecan halves
Combine crumbs, sugar and butter; press onto bottom of 9-inch springform pan. Bake at 350 for 10 minutes.
Combine cream cheese, brown sugar and flour, mixing at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Blend in vanilla; stir in chopped pecans. Pour over crust.
Bake at 450 for 10 minutes. Reduce oven temperature to 250; continue baking for 30 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
Combine crumbs, pecans, sugar and butter; press onto bottom of 9-inch springform pan. Bake at 325 for 10 minutes.
Combine cream cheese and brown sugar, mixing at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and liqueur; pour over crust.
Bake at 325 for 35 minutes.
Increase oven temperature to 425. Combine sour cream and granulated sugar; carefully spread over cheesecake. Bake at 425 for 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
Variation – substitute 2 tbsp milk and ¼ tsp almond extract for almond-flavored liqueur.
Gingersnap cookie crumbs make a great-tasting base for this orange and cream cheese sensation!
2 cups gingersnap cookie crumbs (32 cookies)
1/4 cup butter or margarine, melted
4 packages (8 ounces each) cream cheese, softened
2/3 cup sugar
1/2 cup sour cream
1 tablespoon grated orange peel
4 eggs
1/2 cup sour cream
2 tablespoons sugar
2 cups sliced fresh fruit
Heat oven to 325ºF. Mix cookie crumbs and butter. Press on bottom and just far enough up side to seal bottom of springform pan, 9x3 inches.
Place cream cheese, 2/3 cup sugar, 1/2 cup sour cream and the orange peel in food processor. Cover and process about 3 minutes or until smooth. Add eggs. Cover and process until well blended. Spread over crust.
Bake 1 hour 15 minutes to 1 hour 25 minutes or until center is set. Cool on wire rack 15 minutes. Run metal spatula along side of cheesecake to loosen; remove side of pan. Refrigerate uncovered about 3 hours or until chilled; cover and continue refrigerating at least 4 hours but no longer than 48 hours.
Mix 1/2 cup sour cream and 2 tablespoons sugar; spread over top of cheesecake. Top with fruit. Store covered in refrigerator.
4 cups thin peeled apple slices
1/3 cup sugar
½ tsp cinnamon
¼ cup chopped pecans
Combine crumbs, sugar, cinnamon and butter; press onto bottom of 9-inch springform pan. Bake at 350 for 10 minutes.
Combine cream cheese and sugar, mixing at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Blend in vanilla; pour over crust.
Toss apples with combined sugar and cinnamon. Spoon apple mixture over cream cheese layer; sprinkle with pecans.
Bake at 350 for 1 hour and 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
Variation – Add ½ cup finely chopped pecans with crumbs for crust. Continue as directed.
