EASY CHEESE CAKE
An easy no-bake cheesecake using powdered whipped topping and flavored with cherry brandy. Decorate with chocolate syrup and fresh fruit slices, or just serve on its own.
Provided by SKONSTANTAKOS
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Kirschwasser
Time 3h
Yield 12
Number Of Ingredients 6
Steps:
- In a medium bowl, combine graham cracker crumbs, butter and sugar. Mix well and press into the bottom of a 9 inch springform pan.
- In a large bowl, mix the whipped topping powder as directed on package and beat until thick. Cut the cream cheese into small cubes and drop them into the whipped topping, one at a time, while beating. Pour in the cherry brandy and beat another 5 minutes at high speed.
- Spoon the filling into the graham cracker crust and smooth the top. Refrigerate 2 to 4 hours, or until set.
Nutrition Facts : Calories 297 calories, Carbohydrate 18.3 g, Cholesterol 61.4 mg, Fat 21.6 g, Fiber 0.2 g, Protein 3.5 g, SaturatedFat 13.2 g, Sodium 218 mg, Sugar 10.2 g
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
TRADITIONAL CHEESECAKE
Our Test Kitchen shares this recipe for a basic cheesecake that tastes great alone or with any number of garnishes. Try serving it with Raspberry Sauce and Sour Cream Topping.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine cracker crumbs and sugar; cut in butter until crumbly. Grease the sides only of a 9-in. springform pan; press crumb mixture onto bottom of pan. Place on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in lemon juice and vanilla. Add eggs; beat on low speed just until combined. Pour filling onto crust. Return pan to baking sheet. , Bake at 350° for 45-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer., Refrigerate overnight. Serve with Raspberry Sauce and Sour Cream Topping if desired. Refrigerate leftovers.
Nutrition Facts : Calories 424 calories, Fat 31g fat (19g saturated fat), Cholesterol 144mg cholesterol, Sodium 311mg sodium, Carbohydrate 30g carbohydrate (24g sugars, Fiber 0 fiber), Protein 8g protein.
THE BEST CHEESECAKE
We've created the cheesecake of your dreams - rich, dense and creamy with a buttery, not-too-sweet graham cracker crust. Easy-to-follow instructions ensure a smooth, crack-free top every time.
Provided by Food Network Kitchen
Categories dessert
Time 10h30m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Position a rack in the middle of the oven and preheat to 325 degrees F.
- For the crust: Put the butter in a medium microwave-safe bowl, cover with a paper towel and melt in the microwave in 10-second increments. Brush a 9-inch springform pan with some of the melted butter.
- Stir together the remaining butter with the graham cracker crumbs, sugar and salt. Press the crumb mixture into the bottom of the pan, taking care to get the crust evenly to the edges. Bake until golden brown, 15 to 18 minutes. Let cool. Place the pan on a large sheet of foil and wrap up the sides. Place in a roasting pan.
- For the cheesecake: Beat together the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and vanilla and beat until just combined. Mix in the eggs by hand, one at a time, until just combined. (Take care not to overmix or the cheesecake will puff up and crack.) Pour the batter evenly over the crust, smoothing the top. Pour enough hot water into the roasting pan to come about halfway up the sides of the foil-wrapped springform pan. Bake until the outside of the cake is set but the center is still slightly loose, about 1 hour and 20 minutes.
- Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
- Run a knife around the edge of the pan once more and unlock to unmold the cheesecake. Transfer to a serving platter or cake stand and smooth the edges with a knife.
EASIEST CHEESECAKE
This recipe came from the back of a Philadelphia cream cheese box. Recipe for graham cracker pie crust not included it's very simple and easy and delish.
Provided by WackyJacky
Categories Cheesecake
Time 1h5m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 4
Steps:
- Cream the cheese and sugar.
- Mix in vanilla.
- Mix eggs last.
- Mix on med. until batter looks uniform.
- Pour into a graham cracker pie crust (I use premade).
- Put into middle rack preheated oven to 350°F.
- Bake for 35-40 minutes.
- Let cool then place in fridge until cold.
- Enjoy.
BASIC CHEESECAKE
A basic thick cheesecake. Serve with your favorite fruit topping.
Provided by RONALD UY
Categories Desserts Cakes Cheesecake Recipes
Time 1h40m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, chopped walnuts, brown sugar, cinnamon, nutmeg and melted butter. Mix well and press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes. Remove from oven and allow to cool.
- In a large bowl, beat cream cheese and sugar together until smooth. Beat in sour cream and heavy cream. Blend in the flour and vanilla. With mixer on low speed, add eggs one at a time. Pour batter over crust.
- Bake in the preheated oven for 60 to 70 minutes, or until center is almost set (filling will be soft). Refrigerate at least 6 hours or overnight before removing from pan.
Nutrition Facts : Calories 375.3 calories, Carbohydrate 23.1 g, Cholesterol 117.3 mg, Fat 29.5 g, Fiber 0.6 g, Protein 6 g, SaturatedFat 17.3 g, Sodium 208.9 mg, Sugar 17 g
EASY BAKE CHEESECAKE
A very easy and tasty cheesecake for cheesecake making newbies such as myself! I found this in the Company's Coming Rookie Cookbook.
Provided by MapleGrrl
Categories Cheesecake
Time 1h3m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Graham Crumb Crust:.
- Melt margarine in a medium saucepan on medium heat.
- Add graham crumbs and sugar.
- Stir until well mixed.
- Press evenly in the bottom of a 9x9 (22x22cm) pan.
- Filling:.
- Beat cream cheese, sugar and eggs togetherin a medium bowl until smooth.
- Pour over crust.
- Bake in 350 degree oven for 25 minutes until set.
- Cool for 10 minutes.
- Topping:.
- Stir sour cream and sugar together in a small bowl.
- spread evenly of cream cheese mixture and bake for 8 minutes.
- Cool for 1 hour.
- Spread with pie filling, chill and cut.
Nutrition Facts : Calories 358.3, Fat 20.6, SaturatedFat 9.3, Cholesterol 87.7, Sodium 233.3, Carbohydrate 39.9, Fiber 0.5, Sugar 23.1, Protein 4.5
EASY CHEESECAKE
This quick, make-ahead dessert is perfect when having a night in just the two of you
Provided by Jason Atherton
Categories Dessert, Dinner
Time 15m
Number Of Ingredients 5
Steps:
- Put the shortbread biscuits into a plastic bag and bash with a rolling pin until broken. Divide between two dessert glasses. Beat together the soft cheese with the zest of a lime and 2 tbsp icing sugar until smooth. Put this on top of each biscuit base and smooth out with the back of a spoon.
- Take the mixed frozen berries, defrost and blend half with 1 tbsp icing sugar and the juice of the lime. Pour this on top of each cheesecake and scatter with a few extra whole berries. Serve or sit in the fridge for a few hours before serving.
Nutrition Facts : Calories 681 calories, Fat 48 grams fat, SaturatedFat 35 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 35 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 1.85 milligram of sodium
JUST RIGHT EASY CHEESE CAKE
I have finally found a balance between the grainy and the creamy part of a cheese cake and it is so easy using a food processor!
Provided by baezus
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- For the crust: (If you don't have prepared graham crumbs: use about 18 graham crackers and and process until coarse crumbs are formed). Add remaining crust ingredients: margarine/butter, sugar(s), and cinnamon and process until blended, approximately 5 to 6 seconds. Press into a sprayed 10-inch springform pan. Wipe bowl and blade with paper towels.
- For the filling: Process cheeses with sugar until blended, about 15 seconds. Add eggs and vanilla extract. Process until smooth and creamy, approximately 20 to 30 seconds. Pour over crust.
- Place a pie plate half-filled with water on the lowest rack of oven. Place cheesecake on the middle rack. Bake for approximately 50 to 60 minutes. When done, edges will be set but center will jiggle slightly. Turn off heat and let cheesecake cool in oven with door partly open for about 1 hour. It will firm up during this time.
- Refrigerate and chill approximately 3-4 hours.
- Variations: You can substitute chocolate or vanilla wafers in the crust. You can use all granulated white sugar or all brown sugar in the crust. You can substitute 4 egg whites for 2 of the eggs in the filling. You can substitute 2 Tbs. of lemon juice for the vanilla in the filling. Fresh berries is our favorite topping. For mini cheese cakes: Omit crust. Line muffin tins with 24 paper liners. Place a vanilla wafer in each liner. Top with cheesecake mixture. Bake in preheated 360 degree oven for approximately 12 minutes, until set. Refrigerate. You can top each with fresh berries or spoonful of thick jam.
EASY CHEESECAKE
Make and share this Easy Cheesecake recipe from Food.com.
Provided by Kim19068
Categories Cheesecake
Time 55m
Yield 1 pie
Number Of Ingredients 5
Steps:
- Beat the cream cheese,eggs,sugar and vanilla in a mixing bowl with a electric mixer until smooth.
- Spoon into pie shell.
- Bake at 325 for 45 minutes.
- I have made this with fresh fruit and also used canned blueberries.
Nutrition Facts : Calories 3663.8, Fat 224.6, SaturatedFat 103.2, Cholesterol 871.8, Sodium 2967.7, Carbohydrate 375.5, Fiber 3.6, Sugar 306.7, Protein 49.5
PHILADELPHIA 3-STEP CHEESECAKE
Enjoy a PHILADELPHIA 3-Step Cheesecake recipe, the creamy classic you can make anytime you're asked to bring dessert. This 3-step cheesecake recipe features only a few steps and all the delicious cheesecake flavor you love.
Provided by My Food and Family
Categories Breakfast & Brunch
Time 4h20m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Heat oven to 325°F.
- Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; beat just until blended.
- Pour into crust.
- Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours.
Nutrition Facts : Calories 370, Fat 26 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 110 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 6 g
IMPOSSIBLY EASY CHEESECAKE
This is an awesome cheesecake. Throw all the ingredients in a blender and pour in pan, how easy is that!
Provided by Vseward Chef-V
Categories Cheesecake
Time 1h
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 350ºF. Grease 9-inch pie plate.
- Place milk, vanilla, eggs, sugar and the Bisquick mix in blender. Cover and blend on high speed 15 seconds. Add cream cheese. Blend 2 minutes longer. Pour into pie plate.
- Bake 40 to 45 minutes or until knife inserted in center comes out clean; cool. Refrigerate until ready to serve. Cover and refrigerate any remaining cheesecake.
- Topping: If desired, make topping and spread over top of completely cooled cheesecake. Stir together 1 cup sour cream, 2 tablespoons sugar and 2 teaspoons vanilla. Serve with fruit.
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