Heavenly Cheesecake Recipes

HEAVENLY CHEESECAKE

Heavenly Cheesecake image

This is actually a recipe from Kraft.com using Philadelphia Cream Cheese. It's so simple, but I've found it's taste is one of the best if you want a simple, plain cheesecake.

Provided by ShortyBond

Categories Cheesecake

Time 1h20m

Yield 1 Cake, 8 serving(s)

Number Of Ingredients 6

Ingredients

1/2 cup graham cracker crumbs
4 (8 ounce) packages cream cheese, Softened
1 cup granulated sugar
1/4 teaspoon vanilla extract
2 eggs
3 egg whites

Steps:

Preheat oven to 325°F Lightly grease bottom of a 9" springform pan. Sprinkle pan with crumbs.
Beat cream cheese, sugar and extract with mixer until well blended.
Add eggs and egg whites one at a time, mixing after each one is added.
Pour into prepared pan.
Bake 55-60 minutes or until center is almost set. Refrigerate for at least 4 hours.

Nutrition Facts : Calories 539.9, Fat 41.3, SaturatedFat 25.4, Cholesterol 177.6, Sodium 405.5, Carbohydrate 32.2, Fiber 0.1, Sugar 27, Protein 11.8

HEAVENLY CHEESECAKE

Heavenly Cheesecake image

This is a wonderful cheesecake recipe that I have made for years. I found it in a McCall's magazine in 1997 and have used it ever since. My family loves it and, it never last long around our house. I hope you will try it. Great for the Holidays.

Provided by chef 854597

Categories Cheesecake

Time 1h35m

Yield 12 slices, 12 serving(s)

Number Of Ingredients 9

Ingredients

1 cup graham cracker crumbs
3/4 cup graham cracker crumbs
1 teaspoon ground cinnamon
1/4 cup unsalted butter, melted
3 (8 ounce) packages cream cheese, sofened
1 cup sugar
1 cup sour cream
1 tablespoon vanilla extract
3 large eggs

Steps:

Crust.
Preheat oven to 350 degrees.
With cooking spray, lightly coat 9-inch spring form pan.
In bowl, mix crumbs and cinnamon.
Drizzle in butter; toss with fork until evenly moistened.
Press crumb mixture onto bottom and 1 1/2 inches up sides of pan.
Bake 8 to 10 minutes until edges are lightly golden and crust is set;.
Let cool on rack.
Wrap outside of pan with Heavy Duty foil.
Reduce oven temperature to 325 degrees.
Filling:.
In large bowl, with electric mixer on medium-high speed, beat cream cheese.
2 to 3 minutes or until fluffy. Gradually beat in sugar, scraping sides of bowl with rubber spatula, until smooth.
With mixer on medium speed, add sour cream and vanilla.
Beat in eggs, one at at time, just until incorporated. Pour into crust.
Set filled pan in center of large roasting pan. Carefully pour enough boiling water into roasting pan to reach halfway up sides of springform pan.
Bake 70 to 75 minutes, until center is almost set but still slightly jiggly. (DO NOT OVER BAKE; cake will firm as it cools). Let cool in water for 15 minutes. Transfer springform pan to cooling rack; let cool completely. Remove foil. Refrigerate until chilled, at least 8 hours or overnight.
Run thin knife blade around edge of pan; remove pan sides. Transfer to serving plate. Let stand at room temperature 1/2 hour. Garnish with blueberries and strawberries.

Nutrition Facts : Calories 411.1, Fat 30.1, SaturatedFat 18, Cholesterol 133.8, Sodium 270.3, Carbohydrate 28.8, Fiber 0.5, Sugar 20.9, Protein 7.3

HEAVENLY CHEESECAKE

Heavenly Cheesecake image

A prized cheesecake recipe, this one will please even the fussiest guest! For festive touches, see Tips from the Kitchens below the recipe.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 9h55m

Yield 16

Number Of Ingredients 10

Ingredients

1 cup vanilla wafer, chocolate wafer, graham cracker or gingersnap cookie crumbs
2 tablespoons butter or margarine, melted
3 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
3 eggs
1 teaspoon vanilla
1 bag (12 ounces) white baking chips, (2 cups), melted
1/2 cup half-and-half
Cut-up fresh strawberries, if desired
Fresh mint leaf, if desired

Steps:

Heat oven to 325°F. Mix cookie crumbs and butter in small bowl. Press evenly in bottom of springform pan, 10x3 or 9x3 inches. Refrigerate while preparing filling.
Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Gradually beat in sugar until smooth. Beat in eggs, one at a time. Beat in vanilla, melted baking chips and half-and-half until blended. Pour over crust; smooth top.
Bake 55 to 60 minutes or until center is set; cool 15 minutes. Run metal spatula around side of cheesecake to loosen. Cover and refrigerate at least 8 hours, but no longer than 48 hours. Remove side of pan. Top cheesecake with strawberries. Garnish with mint leaves. Store covered in refrigerator.

Nutrition Facts : Calories 345, Carbohydrate 24 g, Cholesterol 95 mg, Fat 5, Fiber 0 g, Protein 6 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 190 mg

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