Almost Outback Cheesecake Recipes

Steps:

• Preheat oven to 325 degrees. Lightly spray 9 inch springform pan with butter flavored cooking spray. Set aside.
• Beat eggs in large bowl until frothy. Blend in sugar, flour, and cornstarch. Add remaining ingredients, blending well after each addition. Blend until smooth. Pour into springform pan (it will be VERY full).
• Bake 1 hour at 325 degrees. (Cake will be set on the edges and glossy in the center.) Turn oven off and leave cake to cool for 1 hour with the door open. Remove from pan and refrigerate.
• Top with your favorite sauce or decorate with chocolate curls or fruit slices.
• Note: Cooling the cheesecake thoroughly makes it taste that much better and it is easier to slice.

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.

Steps:

• Preheat oven to 350 degrees F (oven rack set to lowest bottom position).
• Grease an 8 x 8-inch square baking dish.
• In the baking dish melt the butter inside the oven.
• Remove from oven; sprinkle the cracker crumbs in the melted butter, stir well; press on the bottom of the baking dish to form a crust.
• Bake the graham crust in a 350 degree oven for 7 minutes; remove and set aside.
• In a medium bowl, mix together the sweetened condensed milk, sour cream and lemon juice.
• Spread evenly over the crumb/crust.
• Spoon the pie filling evenly over the cream layer (don't worry if it sinks a bit, it will all bake together).
• Bake on lowest oven rack for 25-30 minutes, or until set (don't over bake).
• Serve warm or chill overnight (this will firm up and develop in flavor if left in the refrigerator overnight).
• ** This dessert is very good so you might want to consider doubling it -- this can be easily doubled and baked in a 13 x 9-inch baking pan, double the canned pie filling too and bake it for just a couple minutes longer.