Texas Cheesecake Recipes

Steps:

• Preheat oven to 350°. In a bowl, combine the graham cracker crumbs, butter and sugar. Pat into the bottom and 1 in. up the sides of an 8-in. springform pan. Chill. , For filling, beat cream cheese and eggs in a bowl on medium speed for 1 minute. Add 1/3 cup sugar, 1 teaspoon vanilla and salt. Continue beating until well blended, about 1 minute. Pour into crust. , Place pan on a baking sheet. Bake for 35 minutes. Cool for 10 minutes. For topping, combine the sour cream and remaining sugar and vanilla in a small bowl; spread over cheesecake. Bake 10 minutes longer. Cool completely on a wire rack. Refrigerate 3 hours or overnight. If desired, serve with whipped cream.

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.

Steps:

• Measure out 1 cup of dry cake mix and reserve.
• In a large mixing bowl, stir together remaining dry cake mix, 1 egg, and oil (mixture will be crumbly).
• Press crust mixture evenly into bottom of a greased 13 x 9 pan.
• In the same bowl, blend cream cheese and sugar together.
• Add 3 eggs and reserved cake mix and beat 1 minute on medium.
• Turn mixer to low setting and gradually add milk, lemon juice and vanilla and mix until smooth.
• Pour into crumb crust.
• Bake at 300° for 45 to 55 minutes, or until center is firm.
• Cool to room temperature.
• Spoon pie filling on top of cheesecake, cover and chill at least 1 hour before serving.
• Store in refrigerator.
• Baked cheesecake freezes great if it is well-wrapped. Wait to top it with pie filling until it has thawed.

Steps:

• Preheat oven to 350.
• Mix together crushed chips and melted margarine, then press into the bottom of a 9-inch springform pan.
• Bake 15 minutes at 350.
• Beat cream cheese and egg in a food processor or mixing bowl until well blended.
• Mix in colby/jack cheese, chilies, garlic powder, and Tabasco sauce.
• Pour mixture over crust.
• Bake 30 minutes at 350 degrees.
• When cake is done, remove from oven and spread sour cream over cheesecake.
• Loosen cheesecake from rim of pan by running a sharp, thin knife around inside rim.
• Let cheesecake cool before removing pan ring.
• Top with red bell pepper, green onion, and sliced olives.
• Refrigerate several hours, then serve with chips or crackers.

Steps:

• Preheat oven to 375 degrees. Make crust: Butter a 9-by-3-inch springform pan. In a food processor, pulse graham crackers until fine crumbs form; add melted butter, sugar, and salt, and pulse to combine. Press crumb mixture into bottom and about 1 inch up side of pan. Bake until set, 12 to 15 minutes; let cool on a wire rack. Reduce oven to 325 degrees.
• Set a kettle of water to boil. Make filling: Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar, beating until fluffy. Beat in lemon zest and juice, and salt. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream.
• Wrap bottom half of pan in foil. Pour in filling; place in a roasting pan. Pour in boiling water to come halfway up side of springform. Bake until just set in center, about 1 3/4 hours. Remove pan from water; let cool 20 minutes. Run a paring knife around edge; let cool completely. Cover; chill overnight before serving.