DOUBLE-LAYER CHEESECAKE
It just makes sense mathematically: A double-layer dessert is double-layer yum! So it is with this creamy and fruity flavor cheesecake.
Provided by My Food and Family
Categories Dairy
Time 6h25m
Yield 16 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 350, Fat 25 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 135 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 6 g
DOUBLE-LAYER CHEESECAKE BARS
Can't choose between chocolate and vanilla cheesecake? Have both when you make this bar recipe with two distinct layers. -Andrea Price, Grafton, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Reserve 1 cup dry cake mix for filling. In a large bowl, combine oil, 1 egg and remaining cake mix; stir until blended. Stir in 1/2 cup chocolate chips. Press onto the bottom of a greased 13x9-in. baking pan. Bake until set, 10-12 minutes., Meanwhile, in a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, heavy cream, vanilla and reserved cake mix. Add remaining 2 eggs; beat on low speed just until blended. Remove 2 cups for chocolate topping; pour remaining batter over crust., For topping, melt remaining chocolate chips. Stir into reserved cream cheese mixture; spoon over filling. Bake until center is almost set, 30-35 minutes. Cool 1 hour on a wire rack. Refrigerate at least 4 hours before serving. Refrigerate leftovers.
Nutrition Facts : Calories 292 calories, Fat 19g fat (10g saturated fat), Cholesterol 61mg cholesterol, Sodium 248mg sodium, Carbohydrate 28g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.
DELUXE DOUBLE LAYER CHEESECAKE
Great Grandma Rush's Cheesecake recipe. This recipe includes making the graham cracker crust, and the two layer cheesecake. I use 1-gallon ziplock and my rolling pin to crush the graham crackers. I also use real lemon for the lemon juice. This recipe was designed for a springform pan, if using glass pie plates this usually can be made into two cakes. Servings vary based on how large you cut the slices.
Provided by Designs by Kurlz
Categories Cheesecake
Time 1h5m
Yield 1-2 cakes, 8-16 serving(s)
Number Of Ingredients 10
Steps:
- Graham Cracker Crust - Mix crushed graham crackers and 1/2 C sugar. Add melted butter and mix. Press graham cracker mix into springform pan (or glass pie plate). Bake for 9 min @ 350 deg.
- First Layer - Blend cream cheese, 1 C sugar, eggs, and lemon juice until smooth (about 2-3 min). Pour over baked crust. Bake 25-29 min @ 350 deg.
- Second Layer - Stir sour cream, 4-5 tbls sugar, and vanilla until smooth. Pour over cake. Bake 5 min @ 350 deg.
- Finish - Let cake set overnight in refrigerator.
DOUBLE LAYER CHEESECAKE - PLAIN AND SIMPLE!
This is my mom's double layer cheese cake recipe. It's a favorite for all occasions! Made in a 10 inch Pyrex clear glass baking dish.
Provided by Golden Sunflower
Categories Cheesecake
Time 45m
Yield 10 serving(s)
Number Of Ingredients 9
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!
Nutrition Facts : Calories 367.6, Fat 31, SaturatedFat 19.1, Cholesterol 130.7, Sodium 242.7, Carbohydrate 16.3, Sugar 13.1, Protein 7.2
DOUBLE LAYER NO BAKE STRAWBERRY CHEESECAKE
This recipe is super-simple and easy to make. If you want to impress friends and family and do not like to bake, this recipe is for you. With a few easy to find ingredients you can create a fancy dessert in no time! This recipe is also easy for kids to make as well. Be sure to keep an eye on your kids while still making the experience fun and exciting!
Provided by GorillaRiot
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h15m
Yield 12
Number Of Ingredients 6
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.
Nutrition Facts : Calories 339.7 calories, Carbohydrate 36.9 g, Cholesterol 20.5 mg, Fat 20.9 g, Fiber 0.3 g, Protein 2.7 g, SaturatedFat 13.3 g, Sodium 178.3 mg, Sugar 30.4 g
DOUBLE LAYER PUMPKIN CHEESECAKE
A great alternative to pumpkin pie, especially for those cheesecake fans out there. Serve topped with whipped cream.
Provided by Stephanie Phillips
Categories Fruits and Vegetables Vegetables Squash
Time 4h10m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 426.3 calories, Carbohydrate 35.5 g, Cholesterol 108.1 mg, Fat 29 g, Fiber 0.8 g, Protein 7.2 g, SaturatedFat 15 g, Sodium 354.4 mg, Sugar 24.9 g
PHILADELPHIA 3-STEP DOUBLE LAYER PUMPKIN CHEESECAKE
Try our PHILADELPHIA 3-STEP Double Layer Pumpkin Cheesecake this Thanksgiving. In one layer, you get the fabulous classic flavor of cheesecake, and in the other, you get the sweet flavor of pumpkin and spices. This 3-step double layer pumpkin cheesecake takes 10 minutes of prep.
Provided by Kraft Heinz
Yield 8 servings
Number Of Ingredients 9
Steps:
- Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; mix just until blended. Remove 1 cup batter; stir in pumpkin and spices.
- Pour remaining plain batter into crust; top with pumpkin batter.
- Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours or until firm.
DOUBLE LAYER PUMPKIN CHEESECAKE
This cake combines the best of two treats, cheesecake and pumpkin pie, for the ultimate party dessert. This cheesecake tasted just like the pumpkin cheesecake we used to serve at a 5 star restaurant in Washington D.C. some years ago. Their head pastry chef Stephanie made it every fall to run through the holidays.
Provided by CHEF GRPA
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 325*F.
- 2. 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.
- 3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
- 4. 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.
- My Note: To make a few changes to make this recipe more of a creamy cheesecake that most people are used to. I used 3 8oz packages of cream cheese instead of 2, added 1/2 cup of sour cream (Fold the sour cream in after adding the eggs), and increased the pumpkin puree to 1 8oz can. I also had to adjust the spices a bit for my taste (added 1 tbls of spiced rum to the pumpkin mixture and a bit more nutmeg and cinnamon). I baked this in a water bath at 350 for 1 hr (till the middle jiggles like jello), then turn off the oven, prop the door open and let the cheesecake sit for another hour, I promise you it will not crack at all. I used a 10in springform pan and a shortbread cookie crust. I used one of the caramel sauce recipes from this web site and poured it over the cheesecake to give it a caramel glaze like the one at the restaurant had. It was fabulous! I took it to work, went to answer the phone, came back 10 minutes later and the whole cheesecake was gone! I couldn't believe it! Now I have to make another one.
- UPDATE 02: We always like to find shortcuts in the kitchen and these are the few alterations I've made to this recipe. First, instead of using the pumpkin puree and all the spices -- We simply used a can of pumpkin pie filling -- Libby's or the cheap store brand (which we used). 3/4 cup. Make sure your cream cheese is room tempture. It blends better. We used 1/2 cup + 2 tbs sugar. 1 tsp vanilla. And also 1/2 tsp cinnamon. We carefully layered 1 1/2 cup of the cream cheese mixture on the bottom of the crust. Then added the pumpkin mixture on top carefully. Make sure your crust is not cracked or out dated when you get it from the store. Place on a cookie sheet and bake for 50-55 mins or until center of pie is set (center will spring back when touched).
PHILADELPHIA 3-STEP DOUBLE-CHOCOLATE LAYER CHEESECAKE
Take 10 minutes of prep for two layers of a chocolate layer cheesecake goodness. Top PHILADELPHIA 3-STEP Double-Chocolate Layer Cheesecake with berries!
Provided by My Food and Family
Categories Recipes
Time 3h50m
Yield 8 servings
Number Of Ingredients 8
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.
Nutrition Facts : Calories 440, Fat 31 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 110 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
DOUBLE-LAYER PUMPKIN CHEESECAKE
Make and share this Double-Layer Pumpkin Cheesecake recipe from Food.com.
Provided by PumpKIM
Categories Cheesecake
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325ºF.
- Beat cream cheese, sugar and vanilla in large bowl with electric mixer until well blended.
- Add eggs, one at a time, mixing on low speed after each addition just until blended.
- Remove 1 cup of the batter and place in medium bowl.
- Stir in the pumpkin and spices.
- Spray a 9-inch pie plate with cooking spray ad sprinkle the bottom with crumbs.
- Pour the remaining plain batter into crust and then top with pumpkin batter.
- Bake for 40 minute or until center is almost set. Cool completely. Refrigerate at least 3 hours. Top each serving with 1 tablespoons of the whipped topping. Store leftovers in refrigerator.
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