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Cheesecake-Leann Weekes

Filling:

  • 3 packages cream cheese (softened)
  • 1 cup sugar
  • 3 eggs
  • 1/4 teaspoon vanilla

Beat cream cheese until smooth. Add sugar a little at a time to incorporate. Add eggs one at a time. Add vanilla and combine. DON’T OVER MIX!

Crust:

  • 1 1/2 cups graham cracker crumbs
  • 3 Tablespoons sugar
  • 6 Tablespoons butter
  • 1 teaspoon cinnamon

Mix together thoroughly. Press firmly into a 9″ or 10″ pie pan. Fill crust will the filling. Bake at 300 for 60 minutes

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Chocolate Cheesecake

Makes one 9-inch cheesecake

Crust

  • 2 cups chocolate wafer crumbs
  • 5 TBS melted butter

Filling

  • 3 packages (8 ounces each) cream cheese, at room temperature
  • 1 cup granulated sugar
  • 5 large eggs
  • 2 ounces (2 squares) semisweet chocolate, melted

Frosting

  • 6 ounces (6 squares) semisweet chocolate, melted
  • 1/2 cup sour cream
  1. To prepare crust, in a medium bowl, mix together chocolate crumbs and melted butter until well blended. Press into a 9-inch springform pan.
  2. Preheat oven to 300.
  3. To prepare filling, in a large bowl, beat together cream cheese, sugar, and eggs at a medium speed until smooth and fluffy. Spoon half of cream cheese mixture into crust.
  4. Stir chocolate into remaining cream cheese mixture until well blended. Drizzle over batter in crust to make swirls.
  5. Bake cheesecake for 50 minutes. Transfer to a wire rack. Cool completely.
  6. Transfer cheesecake to a serving plate, cover with plastic wrap, and chill for 2 hours.
  7. Uncover cheesecake; carefully remove sides of pan.
  8. To prepare frosting, in a small bowl, mix together chocolate and sour cream. Spread over cheesecake. Chill briefly until frosting is set.

Baking Tips

Cheesecake can be made 2 to 3 days in advance and kept, covered with plastic wrap, in the refrigerator. Or, the cake can be frozen for up to 3 weeks. Defrost before serving.

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Sun-Sational Cheesecake

  • 1 cup graham cracker crumbs (vanilla wafers for crust is great!)
  • 3 Tbs sugar
  • 3 Tbs margarine, melted
  • ********
  • 3 8oz pkgs cream cheese, softened
  • 1 cup sugar
  • 3 Tbs flour
  • 2 Tbs lemon juice
  • 1 Tbs grated lemon peel
  • 1/2 tsp vanilla
  • 4 eggs (1 separated)
  • ********
  • 3/4 cup sugar
  • 2 Tbs cornstarch
  • 1/2 cup water
  • 1/4 cup lemon juice

Combine crumbs, sugar, and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees, 10 minutes.

Combine cream cheese, sugar, flour, juice, peel, and vanilla, mixing at medium speed on electric mixer until well blended. Add three eggs, one at a time, mixing well after each addition. Beat in remaining egg white; reserve yolk for glaze. Pour over crust. Bake at 450 degrees, 10 minutes. Reduce over temperature to 250 degrees; continue baking 30 minutes. Loosen cake from rim of pan; cool before removing rim of pan.

Combine sugar and cornstarch in saucepan; stir in water and juice. Cook, stirring constantly, until clear and thickened. Add small amount of hot mixture to slightly beaten egg yolk. Return to hot mixture; cook 3 minutes, stirring constantly. Cool slightly. Spoon over cheesecake; chill.

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Cheesecake Crepe Filling

  • 8 oz cream cheese
  • 1/4 cup sugar
  • 1/4 cup sour cream (full fat)
  • 1/2 teaspoon vanilla extract
  • 1/2 Tablespoon lemon juice

With a mixer on high speed, mix cream cheese with 1/4-1/3 cup sugar until creamy and smooth, 2-3 minutes. Mix in vanilla, lemon juice, and sour cream. This filling is not very sweet because it’s meant to be complimented with fresh berries or a berry sauce.

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Cheesecake – Grandma Dennis

1 pkg Dream Whip – follow directions. We can’t always find that, but have found generic bigger bags at the kitchen store. Use how much is says of mix with 1/2 cup cold milk and 1/2 teaspoon vanilla. Grandma says you can also use 8 oz Cool Whip.

Mix:

  • 1 cup powdered sugar
  • 1 8 oz. package cream cheese

Add to Dream Whip.

Put in graham cracker pie shell. Top with pie filling or fresh strawberries.

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Sopapilla Cheesecake 

2 cans crescent rolls, divided
2 (8-oz.) pkg. cream cheese,softened
1 cup sugar
1 tsp. vanilla
¼ cup butter, melted
Cinnamon and sugar to taste
Honey (optional)

Preheat oven to 350. Unroll and spread 1½ cans crescent rolls on the bottom of an ungreased 9 x 13 pan. In
a medium bowl, beat cream cheese, sugar, and vanilla. Spread mixture over crescent rolls. Unroll and spread
remaining crescent rolls over mixture. Spread melted butter over the top and sprinkle generously with cinnamon and sugar. Bake for 20-30 minutes.
If desired, lightly drizzle with honey. Cool to room temperature before serving. Refrigerate any leftover dessert.

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Red Velvet Cheesecake Recipe

  • 1 1/2 cups chocolate graham cracker crumbs
  • 1/4 cup butter, melted
  • 1 tablespoon granulated sugar
  • 3 (8-ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs, lightly beaten
  • 3 tablespoons unsweetened cocoa
  • 1 cup sour cream
  • 1/2 cup whole buttermilk
  • 2 teaspoons vanilla extract
  • 1 teaspoon distilled white vinegar
  • 2 (1-ounce) bottles red food coloring
  • 1 (3-ounce) package cream cheese, softened
  • 1/4 cup butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Garnish: fresh mint sprigs

Directions

  1. Stir together graham cracker crumbs, melted butter, and 1 tablespoon granulated sugar;
  2. press mixture into bottom of a 9-inchspringform pan.
  3. Beat 3 (8-ounce) packages cream cheese and 1 1/2 cups granulated sugar at medium-low speed with an electric mixer 1 minute.
  4. Addeggs and next 6 ingredients, mixing on low speed just until fully combined.
  5. Pour batter into prepared crust.
  6. Bake at 325° for 10 minutes;
  7. reduce heat to 300°, and bake for 1 hour and 15 minutes or until center is firm.
  8. Run knife along outer edge of cheesecake.
  9. Turn oven off. Let cheesecake stand in oven 30 minutes.
  10. Remove cheesecake from oven;
  11. cool in pan on a wire rack 30 minutes.
  12. Cover and chill 8 hours.
  13. Beat 1 (3-ounce) package cream cheese and 1/4 cup butter at medium speed with an electric mixer until smooth;
  14. gradually add powdered sugar and vanilla, beating until smooth. Spread evenly over top of cheesecake.
  15. Remove sides of springform pan.
  16. Garnish, if desired.
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Pumpkin Pie Cheesecake with Ginger Crust

Ginger Crust

2 cups ginger cookies, ground

2 Tbs. brown sugar

1 tsp. ground ginger

¼ cup butter, melted

Cheesecake filling

2 – 8 oz. pkg. cream cheese

¾ cup sugar

2 eggs

1 – 15 oz can pumpkin (Store extra pumpkin in freezer in bags measured out for recipe because it only lasts about 1 week in the fridge)

1 cup sour cream

1 ½ tsp. cinnamon

½ tsp. nutmeg

½ tsp ginger

½ tsp. cloves

½ tsp. allspice

½ tsp. salt

whipped cream (optional)

Preheat oven to 350 degrees.  To make crust grind ginger cookies in a blender or food processor until fine.  Mix in brown sugar and ginger.  Add melted butter and blend thoroughly.  Press firmly into the bottom of a 9-inch spring form pan.  Bake 10 minutes.  Turn oven down to 325 degrees and allow the crust to cool while you are making the filling.

With an electric mixer, beat the cream cheese until smooth.  Gradually beat in sugar.  Beat in eggs, one at a time.  In a separate bowl, blend pumpkin and sour cream with spices and salt, mixing well.  Stir gently into the cream cheese mixture by hand.  Pour cream cheese filling into the crust.  Place a large piece of aluminum foil on your counter.  Wrap the pan tightly with the foil.  Place cheesecake in a large roasting pan.  Fill the pan with very hot water (1 inch up the side of springform pan) to make a water bath.  Bake cheesecake 1 hour.  Turn oven off and leave cheesecake in oven to cool for 1 more hour.  Chill in the refrigerator.  Just before serving, garnish with whipped cream, if desired.  Refrigerate any leftovers.  Serves 10-12.

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Devil’s Food Layered Cheesecake

Ingredients:

  • box chocolate devil’s food cake mix
  • water (amount per cake mix)
  • oil (amount per cake mix) or bean puree (in the same amount as the oil-to learn how to use the bean puree for oil clickHERE)
  • eggs (amount per cake mix) or 1 T dry egg powder + 2 T water for each egg
  • 1 (11 oz.) jar caramel sundae topping
  • 1 (14 oz.) can sweetened condensed milk*
  • 1 (12 oz.) can evaporated milk*
  • 1/2 c.. fresh milk*
  • 1 (8 oz.) package cream cheese
  • 1 t. vanilla
  • 5 eggs(powdered eggs can be used but it will change the texture a little-use a heaving 1/2 c. egg powder + 1/2 c. water)
  • * or omit the sweetened condensed milk, evaporated milk and fresh milk and use:
  • 1 2/3 c. water
  • 1 c. sugar
  • 1 2/3 c. dry non-instant powdered milk or 3 1/3 c. dry instant powdered milk
  • 1 Tbutter

Method:

Heat oven to 350 degrees. Spray a large 12-cup Bundt pan with nonstick coating. Pour caramel into prepared pan. Prepare cake mix according to package directions and pour cake batter into the Bundt pan over the caramel topping.

To make the flan: Pour condensed, evaporated and fresh milks into a blender with the cream cheese, vanilla and eggs. (If using powdered milk, just add all ingredients to the blender.) Mix well.

Pour flan mixture very slowly over the cake batter. (You will see pieces of cake batter floating to the top-this is normal). Spray a piece of aluminum foil with non-stick spray and cover the pan TIGHTLY with aluminum foil. (This step is VERY important.)

Set the Bundt pan into a large pan and set on the oven rack and slide into the oven. Carefully pour hot water into the larger pan to a depth of 2 inches (The Bundt pan will be sitting in two inches of water).

Bake for 2 hours (Yes, I mean it TWO hours-don’t worry, nothing will burn, I promise!). After the two hours, remove cake from water and allow to cool for 15 minutes. Peel off the aluminum foil. Invert cake onto a large plat with rim (or you’ll have a caramel mess everywhere). Cool completely then refrigerate. Refrigerate leftovers.

NOTE: Even though the flan is poured on top of the cake batter, it will sink to the bottom of the pan.

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Cheesecake Layered Brownies

Brownie Batter

Cooking spray

1 (19.5 oz) brownie mix

½ cup vegetable oil

¼ cup water

2 large eggs

Cheesecake Topping

1 (8 oz) pkg. cream cheese, softened

2 Tbs. butter, softened

1 Tbs. cornstarch

1 (14 oz) can sweetened condensed milk

1 large egg

2 Tbs. vanilla

¾ cup chocolate frosting

 

Spray 9X13 pan with non-stick spray.  Prepare brownies according to the package.  Bake 25 minutes at 350 degrees.

 

Beat cream cheese, butter, and cornstarch until fluffy.  Gradually beat in milk, 1 egg, and vanilla until smooth.  Pour mixture over partially baked brownie.  Bake 28-30 minutes or until lightly browned.  Cool.  Spread with frosting.  Chill 30 minutes.  Cut into bars.