Basic Cream Cheese Cheesecake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat softened cream cheese slightly. Add eggs, sugar, vanilla, and lemon zest. Beat until light and fluffy. Pour mixture into crust.
• Bake at 350 degrees F (175 degrees C) until firm, about 25 minutes. Let cheesecake cool then top with cherry or blueberry pie filling, if desired. Refrigerate for at least 8 hours before serving.

Steps:

• Preheat oven to 325.
• Combine in blender: egg, sugar, sour cream, vanilla. Blend.
• While still blending, add cream cheese pieces and pour in the melted butter.
• Pour into crust and bake for 30 minutes.

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.

Steps:

• Beat softened butter and cream cheese until well blended.
• Add powdered sugar and vanilla. Beat until creamy.

Steps:

• Preheat the oven to 325°F.
• Lightly brush the inside of a 9-inch pie or cake pan and the outside of a smaller pan with some of the melted butter.
• In the bowl of a food processor, combine the crumbs and remaining butter.
• Pat the mixture evenly into the pan and press it down with the bottom of the smaller pan.
• Bake until firm and lightly browned, about 15 minutes.
• Cool on a wire rack.
• In the bowl of a mixer fitted with the whisk attachment, beat the cream cheese and sugar for 2 minutes.
• Add the eggs one at a time, scraping down the sides of the bowl frequently.
• Beat in the lemon zest, vanilla and salt.
• Fold in the sour cream by hand.
• Scrape the filling into the crust and smooth the top.
• Bake until the cake is barely set, about 45 minutes.
• Cool in the pan on a wire rack, then cover and refrigerate for at least 3 hours or overnight.

Steps:

• Preheat oven to 375 degrees.
• Mix crust ingredients well. Line the bottom of a 9" or 10" springform pan and press down.
• Mix filling ingredients together and pour on top of the graham cracker crust.
• Bake for 20 minutes. Remove from the oven and allow to cool for 10 to 15 minutes.
• Reset oven to 400 degrees.
• Mix topping ingredients together and gently pour or spoon over cooled cheese mixture. Bake for 10 minutes.
• Refrigerate a minimum of 6 hours or overnight.