2 Layer Cheese Cake Recipes

DOUBLE-LAYER CHEESECAKE

Steps:

• Heat oven to 325ºF.
• Combine graham crumbs, 2 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.
• Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended.
• Pour half the batter into medium bowl; stir in dry gelatin mix. Pour over crust. Add lemon zest and juice to remaining batter; mix well. Carefully spoon over cherry layer in pan.
• Bake 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

DOUBLE LAYER NO BAKE STRAWBERRY CHEESECAKE

Steps:

• Beat together the cream cheese, sugar, and vanilla extract in a large bowl with an electric mixer until smooth.
• Beat in the whipped topping until well mixed.
• Spread about half of the cream cheese mixture into the graham cracker crust.
• Spread the strawberry preserves in an even layer over the cream cheese mixture.
• Top the preserves with the remaining half of the cream cheese filling.
• Cover with plastic wrap and refrigerate until set, about 1 hour.

2-LAYER RUM PECAN PIE WITH CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Unroll 1 pie crust on a work surface; brush with water. Place second pie crust atop the first pie crust; press gently together. Place the double crust in a 9-inch pie pan.
• Beat cream cheese, 1/2 cup sugar, 1 egg, vanilla, and salt together in a bowl until smooth and creamy. Pour into pie crust; sprinkle cheesecake filling with pecans.
• Mix corn syrup, butter, 1/4 cup sugar, 3 eggs, and rum extract together in a bowl until smooth; pour over pecan layer.
• Bake in the preheated oven until a knife inserted in the center of the pie comes out clean, 45 to 50 minutes.

PHILADELPHIA 3-STEP DOUBLE-CHOCOLATE LAYER CHEESECAKE

Steps:

• Heat oven to 350°F.
• Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; beat just until blended.
• Remove 1 cup batter; mix with melted chocolate. Pour into crust; top with remaining plain batter.
• Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours. Top with COOL WHIP and berries just before serving.

2 LAYER CHEESE CAKE

Steps:

• For the Cake:.
• Beat eggs, sugar, all-purpose flour, corn flour (cornstarch), baking powder, cake stabiliser and fresh milk with mixer at the highest speed for 8 minutes or until the mixture becomes white and fluffy.
• Add in the melted butter and mixed slowly with wooden spoon until well incorporated. Stir in the cream cheese and mixed again slowly with wooden spoon.
• Prepared 2 baking pans 9 x 9 inch, greased with melted butter and lined with greaseproof paper. Pour the batter equal quantity to both pans. Bake in preheat oven 160 degrees Celcius, for 35 minutes. The cake is ready when tested with the toothpick comes out clean. Leave cakes in pans for 5 minutes before turning onto wire rack to cool.
• For the Filling:.
• Melt the butter, corn flour (cornstarch), sweetened condensen milk and fresh milk. Keep on stirring until the mixture becomes smooth and sticky. This process could take about 25 minutes.
• Spread the filling on top of the first cake and top with the second cake. Spread the filling again on the second cake and sprinkle with the grated cheddar cheese. Chill before serving.

DOUBLE LAYER PUMPKIN CHEESECAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
• Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
• Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

DOUBLE LAYER CHEESECAKE - PLAIN AND SIMPLE!

Steps:

• Preheat oven to 350°F.
• Grease 10 inch Pyrex dish with butter and dust with graham cracker crumbs.
• 1st layer - Beat cream cheese, eggs and sugar. Pour into the pyrex dish and bake for 15 minutes. After 15 minutes remove from oven - DO NOT TURN OFF OVEN.
• While cheese cake is baking mix sour cream, sugar and vanilla.
• 2nd layer - Spoon and spread sour cream mixture lightly over 1st layer of cheese cake.
• Place back in oven for 5 minutes.
• After 5 minutes, turn off oven and leave the cheese cake in the oven for 25 minutes. It will continue to cook during this time.
• Remove and cool completely. Place in refrigerator to chill.
• Cover with your favorite fruit topping and enjoy!