TEXAS CHEESECAKE SHEET CAKE
My dear friend Lisa made this one day and brought it to work to share. I BEGGED and pleaded her for the recipe because it was so yummy and delish! I was shocked at just how simple it is when she emailed it to me. She got it somewhere on the web- she thought it was cdkitchen. Hope you enjoy it!
Provided by Mamas Kitchen Hope
Categories Cheesecake
Time 1h10m
Yield 15 serving(s)
Number Of Ingredients 9
Steps:
- Measure out 1 cup of dry cake mix and reserve.
- In a large mixing bowl, stir together remaining dry cake mix, 1 egg, and oil (mixture will be crumbly).
- Press crust mixture evenly into bottom of a greased 13 x 9 pan.
- In the same bowl, blend cream cheese and sugar together.
- Add 3 eggs and reserved cake mix and beat 1 minute on medium.
- Turn mixer to low setting and gradually add milk, lemon juice and vanilla and mix until smooth.
- Pour into crumb crust.
- Bake at 300° for 45 to 55 minutes, or until center is firm.
- Cool to room temperature.
- Spoon pie filling on top of cheesecake, cover and chill at least 1 hour before serving.
- Store in refrigerator.
- Baked cheesecake freezes great if it is well-wrapped. Wait to top it with pie filling until it has thawed.
OUR BEST CHEESECAKE
Not only is this our best cheesecake-a rich, creamy, cherry-topped showstopper--it's also one of the easiest to make!
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 6h25m
Yield 16
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees F.
- Mix graham crumbs, butter and 1/4 cup sugar; 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, beating on low speed after each addition just until blended. Pour over crust.
- 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.
- Top with pie filling before serving.
Nutrition Facts : Calories 341.4 calories, Carbohydrate 36.2 g, Cholesterol 97.9 mg, Fat 20.6 g, Fiber 0.2 g, Protein 5 g, SaturatedFat 11.1 g, Sodium 277.1 mg, Sugar 18 g
TEXAS CHEESECAKE
This is an award winning recipe I got from the local newspaper. The three-hour cook time includes about 2.5 hours chilling time before serving.
Provided by Mark H.
Categories Dessert
Time 3h30m
Yield 1 cheesecake, 8-16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- Mix together crushed chips and melted margarine, then press into the bottom of a 9-inch springform pan.
- Bake 15 minutes at 350.
- Beat cream cheese and egg in a food processor or mixing bowl until well blended.
- Mix in colby/jack cheese, chilies, garlic powder, and Tabasco sauce.
- Pour mixture over crust.
- Bake 30 minutes at 350 degrees.
- When cake is done, remove from oven and spread sour cream over cheesecake.
- Loosen cheesecake from rim of pan by running a sharp, thin knife around inside rim.
- Let cheesecake cool before removing pan ring.
- Top with red bell pepper, green onion, and sliced olives.
- Refrigerate several hours, then serve with chips or crackers.
Nutrition Facts : Calories 438.3, Fat 41.2, SaturatedFat 22.9, Cholesterol 126.7, Sodium 470.7, Carbohydrate 5.2, Fiber 0.7, Sugar 1.4, Protein 13.4
LONESTAR STATE CHEESECAKE
Provided by Sunny Anderson
Categories dessert
Time 3h50m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Special Equipment: 9-inch springform pan Heat oven to 325 degrees F. In a food processor blend crumbs and melted butter until moist, but not wet. Press into the bottom and up the sides of the springform pan. In a large bowl, using an electric beater, combine the cream cheese, 1 cup sugar, 1 teaspoon vanilla and the lemon juice, until light and smooth. Slowly mix in eggs then pour into the prepared pan. Bake 55 minutes or until the center sets. Turn off oven and remove cake. In a medium bowl mix together sour cream, 1/4 cup sugar and vanilla. Spread this over the top of the cheesecake and return to the warm oven for 30 minutes. Remove then let cool to room temperature before removing springform.
- Meanwhile, in a small bowl toss together blueberries and sliced strawberries with remaining sugar.
- To serve: slice cheesecake into wedges and garnish with fruit.
CLASSIC CHEESECAKE
A crumbly graham cracker crust and silky cream cheese filling make this New York-style cheesecake a winner.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Make crust: Butter a 9-by-3-inch springform pan. In a food processor, pulse graham crackers until fine crumbs form; add melted butter, sugar, and salt, and pulse to combine. Press crumb mixture into bottom and about 1 inch up side of pan. Bake until set, 12 to 15 minutes; let cool on a wire rack. Reduce oven to 325 degrees.
- Set a kettle of water to boil. Make filling: Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar, beating until fluffy. Beat in lemon zest and juice, and salt. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream.
- Wrap bottom half of pan in foil. Pour in filling; place in a roasting pan. Pour in boiling water to come halfway up side of springform. Bake until just set in center, about 1 3/4 hours. Remove pan from water; let cool 20 minutes. Run a paring knife around edge; let cool completely. Cover; chill overnight before serving.
Nutrition Facts : Calories 542 g, Fat 38 g, Protein 10 g
BEST EVER CHEESECAKE
I've passed this recipe on to dozens of folks. My daughter was so fond of it that she wanted it served for her wedding instead of traditional cake. - Howard Koch, Lima, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a bowl, combine the graham cracker crumbs, butter and sugar. Pat into the bottom and 1 in. up the sides of an 8-in. springform pan. Chill. , For filling, beat cream cheese and eggs in a bowl on medium speed for 1 minute. Add 1/3 cup sugar, 1 teaspoon vanilla and salt. Continue beating until well blended, about 1 minute. Pour into crust. , Place pan on a baking sheet. Bake for 35 minutes. Cool for 10 minutes. For topping, combine the sour cream and remaining sugar and vanilla in a small bowl; spread over cheesecake. Bake 10 minutes longer. Cool completely on a wire rack. Refrigerate 3 hours or overnight. If desired, serve with whipped cream.
Nutrition Facts : Calories 504 calories, Fat 36g fat (20g saturated fat), Cholesterol 131mg cholesterol, Sodium 357mg sodium, Carbohydrate 40g carbohydrate (30g sugars, Fiber 1g fiber), Protein 7g protein.
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4.7/5 (417)Total Time 1 hr 42 minsServings 8-10Calories 472 per serving
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