Ingredients:

• 2 baguettes
• Olive oil, for brushing
• 3 tablespoons butter, melted
• 1 (15-ounce container) whole milk ricotta cheese
• 2 (8-ounce) packages cream cheese
• 4 ounces goat cheese (about 1/2 cup)
• 4 large eggs
• 1 tablespoon sugar
• 1/4 teaspoon kosher salt
• 3/4 cup diced roasted red bell peppers
• 1/3 cup chopped fresh basil leaves
• 1 tablespoon chopped fresh thyme leaves
• 1/2 cup strawberry jam
• 1 tablespoon hot water
• Special equipment: 1 (8-inch) diameter springform (cheesecake) pan

Directions:

Preheat the oven to 350 degrees F.

To make the crostini, cut the baguettes into 1/4-inch thick slices. Using a pastry brush, brush the baguette slices with olive oil. Place on 2 foil-lined baking sheets and bake until crisp and golden, about 12 to 15 minutes. Reserve 25 of the crostini slices for the cheesecake. Cool the remaining crostini, then store in an airtight container until ready to serve.

To make the cheesecake crust, put the 25 crostini slices in a food processor and run the machine until crostini are like bread crumbs, about 1 minute. Add the melted butter and pulse a few times to combine. Press the bread crumbs into the bottom of the cheesecake pan. Bake until golden, about 10 minutes. Remove from the oven and let cool.

To make the cheesecake, wrap the outside of the cheesecake pan with 2 layers of heavy-duty foil. Place the ricotta, cream cheese, and goat cheese in a food processor. Pulse to mix. Add the eggs, sugar, and salt and pulse a few times until well mixed. Using a rubber spatula, stir in the red pepper, basil, and thyme.

Pour the cheese mixture into the cheesecake pan. Place the cheesecake pan in a roasting pan. Pour enough hot water in the roasting pan to come halfway up the sides of the cheesecake pan. Bake until the cheesecake is golden at the edges and the center of the cake moves slightly when the pan is gently shaken, about 1 hour (the cake will become firm when it is cold.)

Transfer the cake to a wire rack to cool for 1 hour. Refrigerate until the cheesecake is cold, at least 3 hours and up to 2 days.

To serve, combine the jam and the hot water in a small bowl and stir until the jam is liquefied. Remove the cheesecake from the springform pan by running a knife around the inside of the rim and unlatching the pan's ring. Then, run a long metal spatula under the cheesecake and gently slide onto a serving plate. Drizzle the jam mixture over the top of the cheesecake, encouraging some of the jam to run down the sides. Serve with the reserved crostini alongside.

Ingredients:

CRUST
1 1/2 c Finely chopped nuts
2 tb Sugar
3 tb Margarine; melted
FILLING
32 oz Cream cheese; softened
1 c Sugar
3 tb Unbleached all-purpose flour
4 Large eggs
1 c Sour cream
1 tb Instant coffee granules
1/4 ts Cinnamon
1/4 c Boiling water

Combine nuts; sugar, and margarine; press onto bottom of 9-inch spring- form cake pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese, sugar, and flour, mixing at medium speed on electric mixer 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 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.continue baking 1 hour. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Ingredients:

• 1 1/2 (1/4-ounce) envelopes unflavored powdered gelatin
• 1 cup sugar
• 3/4 cup water
• 1 1/2 pounds cream cheese, at room temperature
• 1 cup sour cream
• 1/4 cup fresh lime juice
• 1/4 cup premium tequila
• 1/4 cup Grand Marnier or triple sec
• 2 teaspoons finely grated lime zest
• 1/4 teaspoon salt
• Pretzel Crust, recipe follows
• Thin lime zest strips or curls, garnish
• Thin lime slices, bottom halves dipped in sugar

Directions:

In a small saucepan, combine the gelatin and sugar. Add the water, stir, and cook over medium heat until the gelatin dissolves, about 3 minutes. Remove from the heat and let cool slightly.

In a large bowl, beat the cream cheese until smooth. Add the sour cream, lime juice, tequila, Grand Marnier, lime zest, and salt, and beat to combine. Add the dissolved gelatin mixture and mix well. Pour into the prepared crust and chill until very firm, 3 to 4 hours.

To serve, remove the outer ring from the springform pan. Decorate the center of the cake with the zest strips and the outer edge with a border of lime slices dipped in sugar.

Cut with a thin, sharp knife dipped in hot water and serve.

Pretzel Crust:

1 1/4 cups crushed pretzels

2 tablespoons sugar

1/4 cup melted butter

Preheat oven to 375 degrees F.

In a food processor, pulse the pretzels to make 3/4 cup of crumbs. Add the sugar and pulse to combine. Add the butter and mix well.

Transfer to a 9-inch springform pan, pressing onto the bottom and slightly up the sides. Bake until set, about 6 minutes. Remove from the oven and let cool on a wire rack.

Tags: cheesecake recipes, margarita cheesecake recipe, dessert recipes, cheesecake

Ingredients:

• 1 box (17 ounces) frozen cheesecake (recommended: Sara Lee - not NY style)
• 1/3 cup orange marmalade
• 2 tablespoons orange liqueur (recommended: Cointreau)
• 1 tablespoon orange juice concentrate
• 1/4 teaspoon five-spice blend
• 1 orange, sliced

Directions:

Cut the cheesecake into quarters and thaw according to package instructions. In a large saucepan over medium-high heat combine the marmalade, orange liqueur, orange juice concentrate, and orange slices. Simmer until thick and syrupy, about 10 minutes.

To serve, spoon warm orange spice mixture over the top of cheesecake slices.

Tags: cheesecake recipes, orange spiced cheesecake, dessert recipes, cheesecake

Ingredients:

• 1/2 cup ricotta cheese (4 ounces)
• 1/2 cup cream cheese (4 ounces)
• 1/4 cup goat cheese (2 ounces)
• 1 tablespoon sugar
• 1 egg
• Pinch kosher salt
• 1/2 cup thin strips roasted red bell peppers
• 4 pitas
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• 1/4 cup apricot jam
• 1 to 2 teaspoons hot water
• Special equipment: 1 (4 1/2-inch diameter) springform (cheesecake) pan

Directions:

Preheat the oven to 350 degrees F.

Wrap the outside of the cheesecake pan with 2 layers of heavy-duty foil. Place the ricotta, cream cheese, and goat cheese in a food processor. Pulse to mix. Add the sugar, egg, and salt and pulse a few times until well mixed. Stir in the red pepper strips.

Pour the cheese mixture into the cheesecake pan. Place the cheesecake pan in a roasting pan. Pour enough hot water in the roasting pan to come halfway up the sides of the cheesecake pan. Bake until the cheesecake is golden at the edges and the center of the cake moves slightly when the pan is gently shaken, about 45 minutes (the cake will become firm when it is cold.)

Transfer the cake to a wire rack to cool for 1 hour. Refrigerate until the cheesecake is cold, at least 3 hours and up to 2 days.

To make the pita chips, preheat the oven to 350 degrees F.

Cut the pitas into 8 triangles each (like a pie). Drizzle the pita with olive oil, and sprinkle with salt and pepper. Bake until crisp and golden, about 12 to 15 minutes.

To serve, combine the jam and the water in a small bowl and stir until the jam is liquefied. Remove the cheesecake from the springform pan. Place on a serving plate. Drizzle the jam mixture over the top of the cheesecake.

Tags: cheesecake recipes, red pepper cheesecake, dessert recipes, cheesecake

Ingredients:

• Softened butter, to coat springform pan
• 1 cup graham cracker crumbs
• 1/4 cup unsalted butter, melted
• 2 pounds cream cheese, at room temperature
• 1 1/2 cups sour cream, in all
• 12 ounces (1 1/2 cups) soft goat cheese
• 2 large eggs
• 2 cups sugar
• 1 tablespoon vanilla extract
• 2 tablespoons lime juice
• 2 tablespoons honey

Directions:

Preheat oven to 350 degrees. Butter the sides of a 9-inch springform pan. In a bowl combine the graham cracker crumbs and melted butter until thoroughly blended, and press the mixture into the bottom of the springform pan. In a mixer beat the cream cheese until smooth and creamy, about 5 minutes.

Beat in 1 cup of the sour cream, goat cheese, eggs, and sugar, continue beating for 4 minutes. Add vanilla and lime juice and beat until incorporated. Pour the filling over the crust in the .springform pan and bake until brown and springy-firm, about 1 1/2 hours. Remove from the oven and allow to cool to room temperature. Remove from the pan. In a small bowl combine the remaining sour cream with the honey, and mix until smooth. Spread on top of the cooled cake.

Tags: cheesecake recipes, new orleans cheesecake, new orleans recipes, cheesecake

Ingredients:

Espresso syrup: (or you can use Torani syrups)
4 teaspoons dried instant coffee or espresso
1/3 cup water
1/4 cup sugar
2 tablespoons coffee liqueur

Cheesecake:
12 to 16 lady fingers
1 lb cream cheese
1/2 lb mascarpone cheese
2/3 cup sugar
1 teaspoon vanilla extract
1 tablespoon khalua liqueur (optional)
4 eggs
2 egg yolks
1/3 cup heavy cream
cocoa powder or cinnamon for dusting

Topping:
16 to 20 lady fingers - quartered
1/2 cup unsalted butter
1/2 cup sugar
2 tsp. espresso or instant coffee dissolved in 1-2 tbsp. hot water
non-stick cooking spray

Directions:

Lightly spray a 9-inch spring-form pan or tart pan with non-stick cooking spray. Preheat oven to 350 F.

Prepare syrup: in a small saucepan, stir water with coffee and sugar and heat just to dissolve sugar. Remove from heat and cool to room temperature. Stir in coffee liqueur.

For cake, arrange lady fingers in pan, cutting or trimming to fill out pan bottom with cookies. Brush syrup over cookies and allow to soak in. Re-apply until all the syrup is gone.

In a large bowl, using an electric mixer on slow speed, cream the cream cheese and sugar. Add vanilla, (Khalua liqueur), eggs, egg yolks and heavy cream. Pour over prepared cake crust.

In a small saucepan, over low heat, melt the butter with the sugar. Using a whisk, briskly blend in the dissolved coffee. Pour into a medium sized bowl. Toss quartered lady fingers into this mixture. Arrange on top of cake.

Bake until just set - about 30 minutes. Chill for 4 hours or overnight.

Tags: cheesecake recipes, tiramisu cheesecake, tiramisu recipe, cheesecake

Ingredients:

2 pkgs (8 oz each) cream cheese, room temp
3/4 cup granulated sugar
1 tablespoon flour
3 eggs
2 teaspoons vanilla
CARROT CAKE:
3/4 cup vegetable oil
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 cup flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
Dash salt
1 can (8 1/2 oz) crushed pineapple packed in juice, well-drained and juice reserved
1 cup grated carrots
1/2 cup flaked or shredded coconut
1/2 cup chopped walnuts
PINEAPPLE CREAM CHEESE FROSTING:
2 oz cream cheese, softened
1 tablespoon butter, softened
1 3/4 cups powdered sugar
1/2 teaspoon vanilla
1 tablespoons reserved pineapple juice
Dash salt

Directions:

To make cheesecake, in large bowl of electric mixer, beat together 2 pkgs cream cheese and 3/4 cup sugar until smooth.
Beat in 1 tablespoon flour, 3 eggs and 2 teaspoons vanilla until smooth. Set aside.
Meanwhile prepare Carrot Cake: In large bowl, combine oil, 1 cup sugar, 2 eggs and 1 teaspoon vanilla, blending thoroughly.
Stir in 1 cup flour, baking soda, cinnamon and dash salt, mixing well.
Stir in drained pineapple, carrots, coconut and walnuts.
Spread 1 1/2 cups carrot cake batter over bottom of greased 9-or 9 1/2-inch springform pan.
Drop large spoonfuls of cream cheese batter over carrot cake batter; top with large spoonfuls of remaining carrot cake batter.
Repeat with remaining cream cheese batter, spreading evenly with a knife. Do not marble with a knife.
Bake in preheated 350 degree oven 50 to 65 minutes or until cake is set and cooked through.
Cool to room temperature, then refrigerate.
When cake is cold, prepare Pineapple Cream Cheese Frosting.
In a bowl of electric mixer, combine 2 oz cream cheese, butter, powdered sugar, 1/2 teaspoon vanilla, 1 tablespoon reserved pineapple juice and dash of salt. Beat until smooth and of spreading consistency.
Frost top of cheesecake. Refrigerate 3 to 4 hours before serving. Makes 1 (9-or 9 1/2-inch) cheesecake.

Tags: cheesecake recipes, carrot cake cheesecake, cheesecake factory recipes

Ingredients:

• 5 tablespoons butter, melted
• 2 tablespoons sugar, plus 1 1/4 cups, plus 1/4 cup
• 1 cup graham cracker crumbs
• 1 envelope unflavored gelatin
• 3/4 cup key lime juice
• 4 eggs, at room temperature
• 2 egg yolks, at room temperature
• 2 tablespoons grated key lime zest
• 1 pound cream cheese, at room temperature
• 2 egg whites, at room temperature
• Pinch of salt
• 2 cups sweetened whipped cream
• 1 cup simple syrup, (1 cup sugar, 1 cup water heated until sugar dissolves)
• Rind of 2 limes, julienned
• 12 sprigs fresh mint

Directions:

In a mixing bowl, combine the melted butter, 2 tablespoons of the sugar and graham cracker crumbs. Mix well. Press the crust firmly over the bottom of a 9-inch spring form pan. Set aside.

In a saucepan dissolve the gelatin the key lime juice, about 5 minutes. Add 1 1/4 cups of the sugar, eggs, egg yolks, and lime zest. Mix well. Over medium heat, cook until the mixture thickens and is pudding like, about 7 to 8 minutes. Remove from the heat.

In the bowl of an electric mixer, fitted with a paddle attachment, beat the cream cheese until smooth. With the mixer running, add the lime mixture slowly and beat until smooth. Remove the mixture and turn into a bowl and cool completely. Cover with plastic wrap and refrigerate until chilled, stirring every 10 minutes.

In a bowl of an electric mixer with a whip attachment, place the egg whites and remaining 1/4 cup of the sugar. Whip on medium high until stiff peaks form. Remove the lime and cheese mixture from the refrigerator. Fold the egg whites into the lime mixture and blend thoroughly. Pour the mixture into the prepared crust. Cover with plastic wrap and refrigerate until set, about 4 hours.

Remove from the refrigerator. Run a sharp knife along the sides of the pan and remove the spring-form. Spread the whipped cream evenly over the top of the cake.

For the candied zest: In a saucepan over medium heat, combine the simple syrup and the lime zest. Bring the liquid to a simmer and cook for 3 to 4 minutes. Remove the zest from the liquid and cool on parchment paper.

Tags: cheesecake recipes, key lime cheesecake, key lime recipes, cheesecake

Ingredients:

• 1 1/2 cups butter cookie crumbs
• 1 cup ground pecan pieces
• 4 ounces (1 stick) melted butter
• 3 pounds cream cheese, softened and cubed
• 1 cup Steen's Pure 100 percent Cane Syrup
• 6 eggs
• 1 cup heavy cream
• 1/2 cup flour
• Pinch of salt
• 1/2 teaspoon cinnamon
• 1 teaspoon vanilla
• 1 pound sweet potatoes, roasted peeled and mashed
• 2 cups sweetened whipped cream
• Dash of bourbon
• 1 cup chocolate sauce

Directions:

Preheat the oven to 350 degrees F.

Combine the crumbs, ground pecans and the butter together. Mix well and press into a 10-inch spring-form pan. In a food processor, with the metal blade, mix the cream cheese until smooth. Add the cane syrup and blend. Add the eggs one at a time to thoroughly incorporate into the cheese mixture. Add the heavy cream. Add the flour, salt, cinnamon and vanilla and blend until smooth. Add the mashed sweet potatoes and blend until smooth. Pour into the prepared pan. Bake for 1 hour and 15 minutes or until the cake is set.

Remove from the oven and with a knife loosen the sides from the pan. This will prevent the cake from spiting down the center. Completely cool the cake before cutting.

Combine the whipped cream and bourbon together, blend well, keeping it whipped. Garnish each piece of cake with the Bourbon Whipped Cream and a drizzle of chocolate sauce.

Tags: cheesecake recipes, sweet potato cheesecake, sweet potato recipes, cheesecake

Ingredients:

• 2 pounds cream cheese
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 cup creamy peanut butter
• 1 tablespoon all purpose flour
• 2 teaspoons vanilla extract
• Powdered sugar or mint

Directions:

Preheat oven to 350 degrees. Combine cream cheese and peanut butter in a large bowl. Beat the mixture in an electric mixer (using a wire whip) until smooth. Gradually add sugar and flour. Beat on medium speed until sugar and flour are incorporated well into cheese and peanut butter mixture. Scrape ingredients from side of bowl before adding eggs. Add eggs gradually and continue to beat on medium speed for two or three minutes until mixture is smooth. Mix in the vanilla extract. Be careful not to over-mix.

Remove bowl from mixer. Pour mixture into prepared peanut butter cookie crust. Place cheesecake in oven on center rack. Bake cheesecake in a water bath for approximately 2 hours in 350 degree oven or until tip of a knife comes out clean when inserted in center of cake. Dust with powdered sugar or sprinkle with chopped mint.

PEANUT BUTTER COOKIE CRUST: 10 peanut butter cookies 1 teaspoon sugar 2 or 3 tablespoons melted butter Vegetable oil sprayUse hands to crumble peanut butter cookies in a small mixing bowl. Add 1 teaspoon of sugar. Add 2 or 3 tablespoons of melted butter (depending upon the desired consistency). Mix all ingredients well. Spray a 9 by 3-inch springform pan with the vegetable oil. Place ingredients into the bottom of spring form pan. Using fingertips or spoon, press ingredients to form crust.

Tags: cheesecake recipes, peanut butter cheesecake, peanut butter recipe, cheesecake

Ingredients:

For the crust:

nocoupons

• 1 1/2 cups graham cracker crumbs (10 crackers)
• 1 tablespoon sugar
• 6 tablespoons (3/4 stick) unsalted butter, melted

For the filling:

nocoupons

• 2 1/2 pounds cream cheese, at room temperature
• 1 1/2 cups sugar
• 5 whole extra-large eggs, at room temperature
• 2 extra-large egg yolks, at room temperature
• 1/4 cup sour cream
• 1 tablespoon grated lemon zest (2 lemons)
• 1 1/2 teaspoons pure vanilla extract

For the topping:

nocoupons

• 1 cup red jelly (not jam), such as currant, raspberry, or strawberry
• 3 half-pints fresh raspberries

Directions:

Preheat the oven to 350 degrees F.

To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.

Raise the oven temperature to 450 degrees F.

To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.

Bake for 15 minutes. Turn the oven temperature down to 225 degrees F and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.

Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.

To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss the raspberries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.

Tags: cheesecake recipes, raspberry cheesecake recipe, dessert recipes, cheesecake

Ingredients:

Crust:

• 33 graham cracker squares, crumbled
• 4 ounces (1 stick) unsalted butter, melted, plus additional, for brushing the pan
• 1 tablespoon sugar

Filling:

• 20 ounces cream cheese
• 1 1/4 cups sour cream
• 1 cup sugar
• 1 tablespoon vanilla extract
• 2 eggs
• 3 yolks
• 1/3 cup heavy cream

Directions:

Preheat oven to 300 degrees F. Brush some of the melted butter around a 9 by 3-inch cake pan. Adhere parchment to the bottom and the sides.

In a small bowl, combine crumbled graham crackers, the remaining melted butter, and 1 tablespoon of sugar. Press 2/3 of the mixture into the bottom of the parchment-lined pan. Place remaining crumbs on a sheet pan and bake both the crust and the remaining mixture for 10 minutes. Cool. Reserve additional crumb mixture for sides.

In a mixer with a paddle attachment, beat sour cream for 10 seconds. Add the cream cheese and sugar and mix on low for 30 seconds and then turn up to medium. Scrape the bowl.

In a separate container, combine vanilla, eggs, yolks, and heavy cream. With the mixer on medium, slowly pour the liquid mixture in. When half of it is incorporated, stop and scrape. Continue adding the mixture until the rest of the ingredients are incorporated. Once completely combined, pour into the cooled crust.

Lower oven temperature to 250 degrees F. Place cheesecake into a preheated water bath, in the oven for 1 hour. Turn the oven off and open the door for one minute. Close the door for one more hour. Remove the cheesecake from the water bath and place in the refrigerator for 6 hours to completely cool before serving.

When ready to serve, place the entire cake pan into a hot water bath for about 15 seconds. Unmold onto a cake round or serving dish. Take the remaining graham cracker mixture and press into the sides of the cake.

Tags: cheesecake recipes, sour cream cheesecake, dessert recipes, cheesecake

Ingredients:

• 1 (21-ounce) can apple pie filling
• 1 (9-inch) graham cracker crust
• 2 (8-ounce) packages cream cheese, at room temperature
• 1/2 cup sugar
• 1/4 teaspoon vanilla extract
• 2 eggs
• 1/4 cup caramel topping
• 12 pecan halves, plus 2 tablespoons chopped pecans

Directions:

Preheat the oven to 350 degrees F.

Reserve 3/4 cup of the apple filling; set aside. Spoon the remaining filling into the crust. Beat together the cream cheese, sugar, and vanilla until smooth. Add the eggs and mix well. Pour this over the pie filling.

Bake for 30 to 35 minutes, or until the center of the cake is set. Cool to room temperature.

Mix the reserved pie filling and caramel topping in a small saucepan and heat for about 1 minute, or until spreadable. Spoon the apple-caramel mixture over the top of the cheesecake and spread evenly. Decorate the edge of the cake with pecan halves and sprinkle with chopped pecans. Refrigerate the cake until ready to serve.

Tags: cheesecake recipes, caramel apple cheesecake, cheesecake, dessert recipes

Ingredients:

1 (16-ounce) package pound cake mix
3 eggs
2 tablespoons margarine or butter, melted
4 teaspoons pumpkin pie spice
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can Eagle® Brand Sweetened Condensed Milk (NOT evaporated milk)
1 (16-ounce) can pumpkin (about 2 cups)
1/2 teaspoon salt
1 cup chopped nuts

Directions:

Preheat oven to 350°. In large mixer bowl, on low speed, combine cake mix, 1 egg, margarine and 2 teaspoons pumpkin pie spice until crumbly. Press onto bottom of half sheet pan (16 x 10 inch).

In large mixer bowl, beat cheese until fluffy. Gradually beat in Eagle Brand, then remaining 2 eggs, pumpkin, remaining 2 teaspoons pumpkin pie spice and salt; mix well.

Pour over crust; sprinkle with nuts. Bake 30-35 minutes or until set. Cool. Chill; cut into bars. Store covered in refrigerator.

Tags: cheesecake recipes, pumpkin cheesecake bars, pumpkin cheesecake, cheesecake

Ingredients:

18 Oreos, crushed in blender
1/4 cup melted butter
24 oz cream cheese, softened
1 (14 oz) can condensed sweet milk
3 eggs
2 tsp. vanilla

Directions:

Mix Oreos and butter and press in a greased 9 inch spring-form pan.

In a large bowl, cream remaining ingredients until well blended. Pour into spring-form pan.

Break up 8 Oreos and drop on top of the batter. Bake 45-60 minutes at 300 degrees F. Don't over-bake your cheesecakes or they will crack on top.

Cool to room temperature and chill in refrigerator before removing pan.

Tags: cheesecake recipes, oreo cheesecake recipe, cheesecake, dessert recipes

Ingredients:

1 prepared graham cracker crust

Filling:

2 lbs nonfat cottage cheese

12 oz cream cheese, softened

1 ¼ cup sugar

2 large eggs

1 large egg white

1 tbsp orange juice

Topping:

4 cups fresh blueberries

½ cup water

½ cup sugar

½ tsp cinnamon

1tbsp orange juice

1tbsp potato starch

2 tbsp water

Directions:

Filling:
Preheat oven to 350 degrees. Using a cheese cloth, squeeze the cottage cheese from a “bag” removing as much liquid as possible. In a large bowl, mix the drained cottage cheese and cream cheese (cut in cubes) and beat until smooth. Add sour cream, sugar and eggs one at a time, whisking slowly. Add egg white and orange juice, keep mixing. Once smooth pour into crust and bake 45 minutes or until set.

Topping:
Combine 2 cups of blueberries, water, sugar, cinnamon and orange juice in a small pot. Bring to a boil over medium heat, simmer 5 minutes. In a small bowl, place potato starch and water together and mix. Add to pot of goodness already brewing and continue simmering 1 minute. Remove from heat and add last 2 cups of blueberries to the mix. Let cool and pour on top of cake. Chill overnight.

Tags: cheesecake recipes, blueberry cheesecake recipe, cheesecake

Ingredients:

1 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons butter or margarine, melted
5 packages (8 oz each) Cream Cheese, softened
1 cup sugar
3 tablespoons flour
1 tablespoon vanilla
3 eggs
1 cup sour cream
1 can (21 oz) cherry pie filling

Directions:

Mix crumbs, 3 tablespoons sugar and butter; press onto bottom of 9-inch spring form pan. Bake at 350 degrees F for 5 minutes.
Mix cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition, just until blended. Blend in sour cream. Pour over crust.

Bake for 10 minutes and then lower the oven temperature to 250 degrees F, bake for about 1 hour and 5 minutes or until center is almost set. Run a small knife around the rim of the pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with Cherry pie filling.

Tags: cheesecake recipes, new york cheesecake, easy cheesecake recipes, cheesecake

Ingredients:

Crust:
1 1/4 cup graham cracker crumbs
4 Tbs. ground walnuts
1/2 cup butter, melted
2 Tbs. sugar
1 tsp. ground lemon peel

Filling:
1 1/2 pounds cream cheese, softened
1 cup sugar
1 tsp. vanilla
3 tsp. lemon juice
1 tsp. ground lemon peel
4 eggs

Glaze:
2 eggs
3/4 Cup sugar
1 tsp. grated orange rind
1 tsp. grated lemon rind
1/4 Cup lemon juice
2 Tbs. orange juice
2 Tbs. butter

Directions:

Preheat oven to 350 degrees F.

Combine crumbs, nuts, sugar and lemon peel. Stir in butter until thoroughly blended. Press mixture firmly against bottom of 9" spring-form pan. Bake at 350 degrees F for 10 minutes.

In a large bowl beat cream cheese until creamy. At medium speed add sugar gradually, then vanilla, lemon juice, and lemon peel. Blend well.

Add eggs, one at a time and beat at medium speed for ten minutes, until fluffy. Pour into spring-form pan.

Bake at 325 F. for 45 minutes or until cheesecake is set. Turn off heat and cool for 30 minutes in the oven with the door ajar.

Glaze:
While cheesecake is baking, whisk eggs in a small saucepan until foamy.
Combine with sugar, rind, juices & butter in saucepan. Cook over low heat, stirring constantly until smooth & thickened. Cool.

Just before serving, spread evenly over cheesecake

Tags: cheesecake recipes, lemon cheesecake recipe, cheesecake