Our Best Cheesecake Recipes

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THE BEST CHEESECAKE

We've created the cheesecake of your dreams - rich, dense and creamy with a buttery, not-too-sweet graham cracker crust. Easy-to-follow instructions ensure a smooth, crack-free top every time.

Provided by Food Network Kitchen

Categories     dessert

Time 10h30m

Yield 8 to 10 servings

Number Of Ingredients 9



The Best Cheesecake image

Steps:

  • Position a rack in the middle of the oven and preheat to 325 degrees F.
  • For the crust: Put the butter in a medium microwave-safe bowl, cover with a paper towel and melt in the microwave in 10-second increments. Brush a 9-inch springform pan with some of the melted butter.
  • Stir together the remaining butter with the graham cracker crumbs, sugar and salt. Press the crumb mixture into the bottom of the pan, taking care to get the crust evenly to the edges. Bake until golden brown, 15 to 18 minutes. Let cool. Place the pan on a large sheet of foil and wrap up the sides. Place in a roasting pan.
  • For the cheesecake: Beat together the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and vanilla and beat until just combined. Mix in the eggs by hand, one at a time, until just combined. (Take care not to overmix or the cheesecake will puff up and crack.) Pour the batter evenly over the crust, smoothing the top. Pour enough hot water into the roasting pan to come about halfway up the sides of the foil-wrapped springform pan. Bake until the outside of the cake is set but the center is still slightly loose, about 1 hour and 20 minutes.
  • Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
  • Run a knife around the edge of the pan once more and unlock to unmold the cheesecake. Transfer to a serving platter or cake stand and smooth the edges with a knife.

6 tablespoons unsalted butter
1 1/2 cups graham cracker crumbs (see Cook's Note)
2 tablespoons sugar
Pinch fine salt
Four 8-ounce packages cream cheese, at room temperature
2 cups sugar
1 cup sour cream
2 tablespoons pure vanilla extract
4 large eggs, at room temperature

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



Our Best Cheesecake image

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

1 ¾ cups HONEY MAID Graham Cracker Crumbs
⅓ cup butter, melted
1 ¼ cups sugar, divided
3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 teaspoons vanilla
3 eggs
1 (21 ounce) can cherry pie filling

OUR BEST CHEESECAKE

Impress guests with Our Best Cheesecake recipe. Not only is this cherry cheesecake recipe our best cheesecake recipe, it's also one of the easiest to make!

Provided by My Food and Family

Categories     Dairy

Time 6h25m

Yield 16 servings

Number Of Ingredients 8



Our Best Cheesecake image

Steps:

  • Heat oven to 350°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 370, Fat 23 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 110 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g

1-3/4 cups graham cracker crumbs
1/3 cup butter, melted
1-1/4 cups sugar, divided
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 tsp. vanilla
3 eggs
1 can (21 oz.) cherry pie filling

OUR BEST CHEESECAKE

Impress guests with Our Best Cheesecake recipe. Not only is this cherry cheesecake recipe our best cheesecake recipe, it's also one of the easiest to make!

Provided by Kraft Heinz

Yield 16 servings

Number Of Ingredients 8



Our Best Cheesecake image

Steps:

  • 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.

cups graham cracker crumbs
cup butter, melted
cups sugar, divided
pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
cup sour cream
tsp. vanilla
eggs
can (21 oz.) cherry pie filling

OUR BEST CHEESECAKE

This is the easiest cheesecake I've ever made, and it's also terrific. Recipe courtesy of www.allrecipes.com and Philadelphia. Serving size is estimated.

Provided by AmyZoe

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 8



Our Best Cheesecake image

Steps:

  • Heat oven to 350.
  • 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 and mix well.
  • Add eggs one at a time, beating on low speed after each addition just until blended. Pour over crust.
  • Bake 1 hour to 1 hour 10 minutes 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 485.8, Fat 30.8, SaturatedFat 17, Cholesterol 132.5, Sodium 328, Carbohydrate 47.2, Fiber 0.6, Sugar 27.2, Protein 6.4

1 3/4 cups graham cracker crumbs (I roll Honey Made Graham Crackers in a plastic bag into crumbs)
1/3 cup butter, melted
1 1/4 cups sugar, divided
24 ounces cream cheese, softened (3 packages)
1 cup sour cream
2 teaspoons vanilla
3 eggs
21 ounces cherry pie filling

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Top Asked Questions

What is the easiest cheesecake recipe to make?
Not only is this cherry cheesecake recipe our best cheesecake recipe, it's also one of the easiest to make! Heat oven to 350°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.
How do you make cheesecake with sour cream and vanilla?
Place in a roasting pan. For the cheesecake: Beat together the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and vanilla and beat until just combined. Mix in the eggs by hand, one at a time, until just combined.
What kind of cheese is in a cheesecake?
The chefs at Food Network Kitchen have it figured out: a combination of Neufchâtel cheese (a French cheese that is naturally low in fat), reduced-fat sour cream and fat-free cream cheese. Since there is no crust to contend with, this rustic Italian-style orange-scented cheesecake is incredibly simple to whip together.
What is the best way to make a cream cheese cake?
Beat cream cheese and the remaining 1 cup sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour into crust. Bake 1 hour to 1 hour 10 minutes or until center is almost set. Turn oven off.

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