Strawberry Cheesecake

Ingredients:
1 cup graham cracker crumbs
3 Tbsp. butter, melted
3 Tbsp. sugar
2 pkg. (8 oz. each) cream cheese, softened
1/2 cup sugar
1 Tbsp. lemon juice
1 tsp. grated lemon peel
1 cup sour cream
3 eggs
1 Tbsp. cornstarch
1 pkg. (10 oz.) frozen strawberries, thawed

Directions:

1. Preheat oven to 325°F.
2. Mix cracker crumbs, butter and sugar. Press firmly into bottom of pan.
3. Bake 10 minutes, remove from oven and set aside.
4. Raise oven temperature to 350°F.
5. Beat 1/2 cup sugar, cream cheese, lemon juice and lemon peel with electric mixer on medium speed until well blended.
6. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each egg is added just until blended. Pour into crust.
7. Bake 50 minutes or until center is almost set. Cool.
8. Drain strawberries, reserving liquid. In a medium saucepan add enough water to reserved liquid to measure 1/2 cup then mix in cornstarch, blending well.
9. Bring to boil on medium heat, stirring constantly. Boil 1 minute. Cool, then stir in the strawberries and spread evenly over cooled cheesecake. Refrigerate at least 4 hours before serving.

Oreo Cheesecake

Ingredients:
2 pkg. (8 oz. each) Cream Cheese, softened
1/2 teaspoon vanilla
1/2 cup sugar
1/2 cup heavy whipping cream
1/4 cup milk
2 eggs
6 Oreo Chocolate Sandwich Cookies, coarsely chopped (about 3/4 cup), divided
1 Oreo Pie Crust (6 oz.)

Oreo Cheesecake Directions:

1. Preheat oven to 325°F. In a large bowl, beat cream cheese until smooth. Gradually mix in vanilla, sugar, milk, and whipping cream and mix until smooth.
2. Add eggs one at a time; mix just until blended. Stir in 1/2 cup of the cookies.
3. Pour mixture into Oreo crust. Sprinkle the remaining chopped cookies on top.
4. Bake for 35 to 40 minutes or until center is almost set. Cool. Refrigerate 4 hours or overnight.

Pumpkin Cheesecake

Ingredients:
Crust:
1 cup graham cracker crumbs
1/2 teaspoon cinnamon
4 Tablespoons melted butter
1 Tablespoon firmly packed brown sugar

Filling:
2 (8 ounce) packages cream cheese
2/3 cup brown sugar
1 (15 ounce) can pumpkin puree
1 teaspoon pure vanilla extract
3/4 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
2 eggs
1/4 teaspoon salt

Pumpkin Cheesecake Directions:

1. Preheat oven to 350F. Combine graham cracker crumbs, cinnamon, butter and brown sugar and press onto the bottom and halfway up the sides of an 8" springform pan. Bake for 5 minutes.
2. Beat cream cheese in a large mixing bowl until fluffy. Gradually add brown sugar, the pumpkin, the vanilla, and the spices.
3. Add the eggs, one at a time, beating well after adding each one.
4. Add the salt, beating until creamy, then pour the mixture evenly into the prepared crust.
5. Bake for 50-60 minutes, until top is browned but cheesecake is still slightly jiggly.
6. Transfer cheesecake to a wire rack and cool 10 minutes. Run a sharp knife around the edges of the pan sides to loosen cheesecake.
7. Cool completely, cover and refrigerate overnight. 

Peanut Butter Cheesecake

Ingredients:
Crust:
1 1/4 cup graham cracker crumbs
1/4 cup sugar
1/2 stick butter
Peanut Butter Mixture:
1/2 cup peanut butter
2/3 cup powdered sugar
1/4 cup brown sugar
Cream Cheese Filling:
2 8-oz. packages of cream cheese
1 cup sugar
2 Tablespoons lemon juice
2 teaspoons vanilla
1/4 cup heavy whipping cream
2 large eggs

Directions:

1. Make the crust by mixing graham cracker crumbs with sugar, then add melted butter and press into 9-inch glass pie pan. Bake at 325° for 8 minutes.
2. While crust is baking, make peanut butter mixture. Using a fork, cut in powdered sugar with peanut butter until balls form. Cut in brown sugar.
3. When crust is done, pour all but 2 tablespoons of the peanut butter mixure over crust. Save 2 tablespoons for garnish.
4. Make the cream cheese filling by mixing softened cream cheese with sugar, heavy whipping cream, lemon juice, vanilla and eggs. Beat 5 minutes.
5. Pour over peanut butter mixture and garnish with remaining peanut butter mixture. Bake at 350° until done (approximately 35 minutes). Cool 3 hours.

Orange Cheesecake

Ingredients:
Crust:
1 1/2 cups chocolate cookie crumbs
4 Tablespoons butter, melted
Filling:
1 envelope unflavored gelatin
1/2 cup orange juice
24 oz. cream cheese, softened
3/4 cup sugar
1 cup whipping cream, whipped
2 teaspoons grated orange peel

Topping:
2 ounces bittersweet chocolate, coarsely chopped
1 Tablespoon vegetable oil

Directions:

1. Preheat oven to 350 degrees F.
2. Combine cookie crumbs and butter. Press onto bottom of 9-inch springform pan and bake at 350 for 10 minutes. Cool.
3. Soften gelatin in orange juice; stir over low heat until dissolved.
4. Combine cream cheese and sugar. Gradually add gelatin mixture. Fold in whipped cream and orange peel.
5. Chill until firm, about 4 hours.
6. Just before serving - in a small microwavable bowl, microwave chocolate and oil uncovered on high 1 minute to 1 minute 30 seconds, stirring every 15 seconds, until melted.



Mint Chocolate Cheesecake

Ingredients:
1 1/2 cups finely crushed Oreo cookies (about 18)
3 Tablespoons butter, melted
3 (8 oz.) packages cream cheese, softened
1 (14 oz.) can condensed milk (not evaporated)
3 eggs
3/4 teaspoon peppermint extract
1/4 teaspoon green food coloring (optional )
1 cup mini semi-sweet chocolate chips
1 teaspoon flour

Mint Chocolate Cheesecake Directions:
1. Preheat oven to 300 degrees F. Combine cookie crumbs and butter. Press firmly on bottom of 9-inch springform pan.
2. In large mixer bowl beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth.
3. Add eggs, peppermint, and food coloring; mix well.
4. In small bowl, toss 1/2 chips with flour to coat; stir into cheese mixture. Pour into prepared pan.
5. Sprinkle remaining 1/2 cup chips evenly over top. Bake 1 hour or until cake springs back when lightly touched.
6. Cool to room temperature. Chill about 4 hours



Marble Cheesecake

Ingredients:
1 cup graham cracker crumbs
3 Tablespoons granulated sugar
3 Tablespoons butter, melted
24 ounces cream cheese, softened
1/2 cup heavy cream
3/4 cup granulated sugar
1 teaspoon vanilla extract
3 eggs
1 (1 ounce) square unsweetened chocolate, melted

Marble Cheesecake Directions:

1. Combine graham cracker crumbs, the 3 tablespoons sugar and margarine; press onto bottom of a springform pan. Bake at 350 degrees F for 10 minutes.
2. Combine cream cheese, the 3/4 cup sugar and vanilla extract, mixing at medium speed of electric mixer until well blended. Add eggs, one at a time, mixing well after each addition.Add heavy cream, mix well.
3. Blend chocolate into 1 cup of the batter. Pour plain and chocolate batters alternately over crust; cut through batters with a knife several times for marble effect.
4. Bake at 450 degrees F for 10 minutes. Reduce oven temperature to 250 degrees F, then continue baking for 30 minutes.
5. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Lemon Cheesecake

Ingredients:
2 cups graham cracker crumbs
2 Tablespoons sugar
6 Tablespoons butter, melted
6 ounce package lemon Jello
2 cups boiling water
8 ounces cream cheese
12 ounces evaporated milk, very cold

Directions:

1. Mix graham cracker crumbs, 1 tablespoon sugar, and melted butter or margarine.
2. Press graham cracker crumb mixture into the bottom of a 9"x13" pan.
3. Mix lemon Jello with 2 cups boiling water until Jello is dissolved.
4. Add cream cheese to Jello mixture, combining well.
5. In a chilled metal or glass bowl whip the very cold evaporated milk with the remaining 1 Tablespoon sugar; using an electric mixer.
6. Add Jello mixture to evaporated milk and continue to beat until well blended.
7. Pour into the graham cracker crust. Chill at least five hours until firm.

Cranberry Cheesecake

Ingredients:
Crust Ingredients:
1 1/4 cups graham cracker crumbs
2 Tablespoons granulated sugar
1/4 cup butter, melted

Filling Ingredients:
16 ounces cream cheese, softened
2 eggs
3/4 cup granulated sugar
2 teaspoons vanilla extract

Sour Cream Topping Ingredients:
1 (8 ounce) carton sour cream
2 Tablespoons granulated sugar
2 teaspoons vanilla extract

Cranberry Topping Ingredients:
3/4 cup granulated sugar
1/2 cup corn syrup
2 cups cranberries

Directions:

1. Preheat oven to 350 degrees F.
2. Mix graham cracker crumbs and 2 tablespoons sugar; stir in butter. Press into ungreased 9-inch square baking pan or press against bottom and sides of a 9-inch pie plate.
3. Beat cream cheese until fluffy. Add eggs, one at a time, blending well after each addition.
4. Add sugar and vanilla extract. Beat until light and fluffy. Pour over crumb mixture. Bake until firm, about 30 minutes.
5. Mix sour cream, 2 tablespoons sugar and 2 teaspoons vanilla extract. Spread carefully over warm cheesecake; cool. Refrigerate 3 hours.
6. While cheesecake is chilling, heat sugar and corn syrup to boiling. Add cranberries; heat to boiling. Simmer 1 minute; remove from heat. Cool.
7. Top cheesecake with cranberry mixture.

Cookies & Cream Cheesecake

Ingredients:
Crust:
6 Tablespoons butter, softened
2 cups (about 24) chocolate cream-filled cookies, finely crushed
Filling:
1 envelope unflavored gelatin
1/4 cups cold water
8 oz. cream cheese, softened
1/2 cup sugar
3/4 cup milk
1 cup whipping cream, whipped
For Topping:
1 1/4 cups (about 18) chocolate cream-filled cookies, coarsely chopped

Directions:

1. Combine 2 cups fine cookie crumbs and butter, press onto bottom of 9-inch springform pan.
2. Soften gelatin in water; stir over low heat until dissolved.
3. Combine cream cheese and sugar, mixing at medium speed with electric mixer until well blended. Gradually add gelatin mixture and milk, mixing until well blended.
4. Chill until mixture is thickened but not set. Fold in whipped cream. Reserve 1 1/2 cup cream cheese mixture; pour remaining cream cheese mixture over crust. Top with cookies and reserved cream cheese mixture. Chill until firm.



Chocolate Chip Cheesecake

Ingredients:
1 cup chocolate wafer crumbs
24 oz. cream cheese, softened
3 Tablespoons butter, melted
3/4 cup sugar
3 large eggs
1/4 cup all-purpose flour
1/2 cup sour cream
1/2 cup heavy cream
1 cup mini semi-sweet chocolate chips
1 teaspoon vanilla

Topping:
1 cup whipping cream
1 teaspoon instant coffee powder
2 Tablespoons sugar

Garnish:
chocolate curls

Directions:

1. Combine crumbs and butter, press onto bottom of 9-inch springform pan.
2. Bake at 350F for 10 minutes.
3. Combine sugar, cream cheese, and flour, mixing at medium speed with an electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream, heavy cream,and vanilla. Stir in chocolate chips and pour into crust.
4. Bake at 350F for 55 minutes. Loosen cake from rim of pan with a knife; cool before removing rim of pan.
5. Refrigerate for 6 hours before serving.

Chocolate Cheesecake

Ingredients:
1 1/2 cups chocolate wafer cookies, crushed
3 Tablespoons butter
1 8-ounce package cream cheese, softened
1 15 ounce package ricotta cheese, drained
3 Tablespoons milk
1/2 cup frozen egg substitute, thawed
1/4 cup unsweetened cocoa
1 Tablespoon vanilla extract
2 Tablespoons praline liqueur
2 egg whites
1/4 cup plus 2 Tablespoons sugar

Chocolate Cheesecake Directions:

1. Melt butter. Add chocolate wafers, mix well. Line a springform pan with cookie mixture to form crust.
2. Beat cream cheese and ricotta cheese with an electic mixer in a medium mixing bowl until smooth.
3. Add milk and egg substitute, beating well. Add cocoa, vanilla extract, and praline liquer, beating well.
4. Beat egg whites at high speed until soft peaks form. Gradually add sugar, 1 tbsp. at a time, beating until stiff peaks form.
5. Fold stiff egg whites into the cheese filling mixture and spoon over cookie crust.
6. Bake at 275F for 1 hour. Turn off oven, and leave cheesecake in oven for an additional 30 minutes.
7. Remove from oven, cool, then cover and chill at least 4 hours before serving.

Cherry Cheesecake

Cherry Cheesecake Ingredients:
Crust Ingredients:
1 box Betty Crocker yellow cake mix
1/3 cup butter, softened
1 egg
Filling Ingredients:
2 (8 oz.) packages cream cheese
2 eggs
1 Tbsp. vanilla
3/4 cup sugar
Topping Ingredients:
2 cups sour cream
1 Tbsp. vanilla
1/4 cup sugar
1 (21 oz.) can cherry pie filling

Cherry Cheesecake Directions:

1. Preheat oven to 350 degrees.
2. Mix cake mix, butter and egg with mixer on low speed until crumbly. Place into an ungreased 13 x 9 x 2 pan.
3. Combine cream cheese, eggs, 1 Tbsp. vanilla and 3/4 cup sugar, mix with electric mixer until smooth. Spoon over cake crust.
4. Bake 20 to 25 minutes until set.
5. Mix sour cream, 1 Tbsp. vanilla and 1/4 cup sugar until smooth; spread on top of cheesecake. Bake 5 minutes longer. Cool completely.
6. Spread cherry pie filling on top and refrigerate at least 8 hours.

Caramel Apple Cheesecake

Ingredients:
1 (21 ounce) can apple fruit filling, divided
1 (9- or 10-inch) graham cracker crust
16 ounces cream cheese, softened
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
2 eggs
1/2 cup caramel topping
12 pecan halves plus 2 tablespoons chopped pecans

Directions:

1. Heat oven to 350 degrees F.
2. Reserve 1/2 cup apple filling. Spoon remaining filling into crust.
3. Beat together cream cheese, sugar and vanilla extract until smooth.
4. Add eggs, one at a time, mixing well after each addition.
5. Pour over apple filling. Bake 35 minutes or until center is set. Cool.
6. Mix reserved apple filling and caramel topping in a small saucepan. Heat about 1 minute.
7. Arrange apple slices around outside edge of cheesecake. Spoon caramel sauce onto the cheesecake and spread evenly.
8. Place with pecan halves around cheesecake edge, the sprinkle top with chopped pecans. Refrigerate at least 6 hours until firm.

Cappuccino Cheesecake

Cappuccino Cheesecake Ingredients:
Crust Ingredients:
1 1/2 cups finely chopped nuts
2 Tablespoons sugar
3 Tablespoons butter, melted
Filling Ingredients:
32 oz cream cheese, softened
1 cup sugar
3 Tablespoons all-purpose flour
4 large eggs
1 cup sour cream
1 Tablespoon instant coffee granules
1/4 teaspoons cinnamon
1/4 cup boiling water

Cappuccino Cheesecake Directions:

1. Combine nuts, 2 tablespoons sugar and butter; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes.
2. Combine cream cheese, sugar, and flour, mixing at medium speed on electric mixer until well blended.
3. Add eggs, one at a time, mixing well after each addition. Blend in sour cream.
4. Dissolve coffee granules and cinnamon in water. Cool; gradually add to cream cheese mixture, mixing until well blended. Pour over crust.
5. Bake at 450 degrees F., 10 minutes., then reduce oven temperature to 250 degrees F; continue baking 1 hour.
6. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Blueberry Cheesecake

Ingredients:
1/4 cup butter, melted
1 1/2 cup vanilla wafer crumbs
1/4 cups cold water
1 envelope unflavored gelatin
16 oz. cream cheese, softened
1 teaspoon grated lemon peel
1 Tablespoon lemon juice
7 oz. (1 jar) marshmallow creme
2 cups blueberries, frozen or fresh
3 cups frozen whipped topping (thawed)

Blueberry Cheesecake Recipe Directions:

1. Combine crumbs and butter, press onto bottom of 9-inch springform pan. Chill.
2. Soften gelatin in water, stir over low heat until dissolved. Gradually add the gelatin to cream cheese, mixing at medium speed on electric mixer until well blended. Blend in lemon juice and lemon peel.
3. Add the marshmallow creme, mix well. Fold in whipped topping.
4. Puree the blueberries then fold into cream cheese mixture. Chill until firm.

Black Forest Cheesecake

Black Forest Cheesecake Ingredients:
Crust:
1 cup chocolate wafer crumbs
3 Tablespoons margarine, melted
Filling:
16 ounces cream cheese, softened
2/3 cup granulated sugar
2 eggs
1/4 cup heavy cream
6 ounces semisweet chocolate chips, melted
1/4 teaspoon almond extract

Topping:
1 (21 ounce) can cherry pie filling
Frozen whipped topping, thawed

Black Forest Cheesecake Directions:

1. Combine crumbs and margarine; press onto bottom of a 9-inch springform pan. Bake at 350 degrees F for 10 minutes.
2. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition.
3. Blend in heavy cream, chocolate and extract, mix until smooth. Pour mixture over crust. Bake at 350 degrees F for 45 minutes.
4. Loosen cake from rim of pan; cool before removing rim of pan. Chill for at least 6 hours.
5. Top cheesecake with pie filling and whipped topping just before serving. Spoon pie filling to within 1 1/2 inches of edge of cheesecake. About every three inches around the edge, place a dollop of whipped cream.