Nancys Cheese Cake Recipes

Steps:

• Use a small cookie scoop or a rounded tablespoon to make balls out of the leftover cheesecake. After you scoop out the balls, roll them in your hands to make the rounds neater. Place on a parchment-lined baking sheet and insert a lollipop stick in the top of each. Squeeze the cheesecake around the base of each lollipop stick to ensure it will stay put. Pop into the freezer for 1 full hour.
• Set up a double boiler by bringing a medium saucepan of water to a simmer. Place a small bowl over the top, making sure the bottom doesn't touch the water. Add the candy melts to the bowl and stir until smooth and melted. Stir in the vegetable oil until smooth.
• Quickly dip the cheesecake balls into the melted chocolate and twirl to coat. You may need a knife to help cover the balls. Sprinkle the cheesecake balls before the chocolate dries with your choice of chopped candy, peanuts or toffee brickle and place back on the baking sheet. Refrigerate to set up, about 5 minutes.

Steps:

• 1. Preheat oven to 350°.
• 2. Line cupcake tins with cupcake papers and place one Nilla wafer cookie in each.
• 3. Combine in large bowl cream cheese, sugar, vanilla extract and eggs. Mix with hand mixer on high until well blended.
• 4. Fold chocolate chips into batter with spoon.
• 5. Spoon batter into each cupcake paper (a little over 1/2 full).
• 6. Bake in 350° oven for approximately 13 mins.
• 7. Take cheesecakes out of oven and let cool for 10-15 mins.
• 8. Top each with a dollop of pie filling. (Strawberry and raspberry are my favs, but blueberry and cherry are also good. I've even used mandarin orange slices!)
• 9. Serve warm or refrigerated. Cover and refrigerate leftovers (if any!).

Steps:

• 1. Mix together first 3 ingredients and line bottom of 8'' or 9'' spring form pan with mixture. Press down with fingers.
• 2. Beat until smooth,the cream cheese, eggs & vanilla, pour mixture on top of crust. Bake at 325 for 50 minutes.
• 3. For the topping: 1 pt. Sour cream ½ cup sugar 1 tsp. Vanilla After 50 minutes, pour topping on and bake an additional 10 minutes. Cool and refrigerate over night.

Steps:

• Combine crumbs, the 1/3 cup granulated sugar and the butter or margarine;press into bottom and 2-1/2 inches up sides of a 9-inch springform pan.
• In small saucepan combine pudding mix and the remaining 1/2 cup granulated sugar;stir in milk.
• Cook and stir til thickened and bubbly.
• Remove from heat; cover surface with clear plastic wrap and cool in refrigerator no more than 20 minutes.
• In large mixer bowl beat cream cheese until fluffy;add eggs and beat til blended.
• Add vanilla and the cooled pudding.
• Blend well.
• Pour into prepared crust.
• Bake in 375 oven for 50 minutes or til knife inserted just off-center comes out clean.
• Combine sour cream, vanilla and powdered sugar;spread atop cheesecake.
• Return to oven for 2 minutes.
• Cool to room temperature.
• Chill in refrigerator at least 8 hours before serving if possible.
• *Cook time reflects chill time*.

Steps:

• Preheat oven to 325 degrees F (160 degrees C) grease and flour a 10 inch tube pan.
• In a large bowl, cream butter and cream cheese until smooth. Add sugar gradually and beat until fluffy.
• Add eggs two at a time, beating well with each addition. Add the flour all at once and mix in. Add vanilla.
• Pour into a 10 inch tube pan. Bake at 325 degrees F (160 degrees C) for 1 hour and 20 minutes. Check for doneness at 1 hour. A toothpick inserted into center of cake will come out clean.