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
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.
EASY CHEESECAKE
Treat your guests to this almond-flavored cheesecake - a great creamy dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h15m
Yield 8
Number Of Ingredients 10
Steps:
- Heat the oven to 325°F. Grease the pie plate with the shortening, using the pastry brush. Save pie plate for later (you will need it in step 3).
- Put the milk, almond extract, sugar, flour and salt in the blender. Crack the eggs on side of blender, letting eggs slip into blender. Cover blender with lid. Blend on high speed for about 15 seconds.
- Cut the cream cheese into little cubes on the cutting board, using the table knife. Add cream cheese to blender. Cover blender with lid. Blend 1 minute. Pour the mixture into the greased pie plate.
- Bake for 48 to 52 minutes or until the cheesecake is slightly jiggly when pie plate is shaken. Use the pot holders to take pie plate out of oven, and place it on the wire cooling rack. Let cheesecake cool for 1 hour. Put cheesecake in the refrigerator for at least 2 hours but no longer than 48 hours.
- Cut cheesecake into 8 slices, using the sharp knife. Put the slices on the dessert plates. Drizzle the ice cream topping over slices of cheesecake. If you like, sprinkle the berries over top of cheesecake slices. Serve right away. Cover any leftover cheesecake with the plastic wrap, and put it in the refrigerator.
Nutrition Facts : Calories 360, Carbohydrate 34 g, Cholesterol 115 mg, Fat 3, Fiber 0 g, Protein 7 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 31 g, TransFat 1/2 g
EASY CHEESECAKE
It's quick to make and easy to remember and forgiving. More sour cream makes it creamier, less is stiffer. I've topped it with nothing, sour cream, pie filling, fresh fruit, even lemon Jello.
Provided by Countrywife
Categories Cheesecake
Time 35m
Yield 1 pie
Number Of Ingredients 7
Steps:
- Cream together cream cheese and sugar.
- Mix in sour cream and then eggs and vanilla until well blended.
- Pour into pie crust.
- Bake 25-30 minutes, or until 2-inch circle in middle jiggles when shook.
- (optional) Spread with sour cream.
- Cool.
- Top with fresh fruit, or canned pie filling, or just eat.
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