Pampered Chef Perfectly Creamy Cheesecake Recipes

Steps:

• Preheat oven to 300 degrees.
• For crust: combine graham crackers, melted butter and sugar until well blended. Press crumb mixture into bottom of Springform Pan. Bake 10 minutes. Remove from oven to cooling rack.
• For filling: beat cream cheese, sugar and flour at medium speed of electric mixer until smooth. Add eggs, one at a time; mix at low speed just until blended. Stir in sour cream, lemon juice and vanilla. Pour filling into crust.
• Bake 55-60 minutes or until center appears nearly set when gently shaken (the center will firm as it cools). Remove from oven to cooling rack. Immediately run releasing tool around sides of cake to loosen from pan; cool completely. Cover; refrigerate at least 4 hours or overnight. Release collar from pan. To serve, top with pie filling, if desired. Cut into wedges.

Steps:

• Set oven to 350 degrees.
• Grease a 9-inch springform baking pan.
• Mix the crackers with melted butter, and press into bottom of the pan.
• In a large bowl, combine cream cheese, vanilla and sugar beat with an elecrtic mixer until smooth (about 5 minutes).
• Add in half and half cream until well blended.
• Seperate the 4 eggs into a bowl (making certain there is no shell) and beat slightly.
• Add in eggs to cream cheese mixture, and beat until combined (about 1 minute).
• Add in the sour cream and flour; beat until combined and smooth.
• Bake for 1 hour.
• Turn off oven heat (keep oven door closed).
• Let the cheesecake sit in the oven without heat for 1 hour (this prevents cracking).
• Chill in the refrigerator about 7 hours (or overnight is even better) before serving.

Steps:

• Preheat oven to 350.
• Combine flour, dry pudding mix and salt in a mdium bowl and mix well.
• Add milk, egg and butter stirring until blended.
• pat over the bottom and up the sides of a greased 9 or 10 inch round baking dish.
• Drain the peaches reserving 3 tablespoons of peach juice.
• Arrange the peach slices over prepared layer.
• Beat cream cheese, 1/2 cup sugar and reserved peach juice in a large bowl until well blended, scraping bowl occasional.
• Spread over peaches.
• Sprinkle with remaning 1 tablespoon of sugar and cinnamon.
• Bake for 30 minutes or until set.
• Let stand until cooled.
• Chill covered in the fridge.

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.