Cheesecake Recipes

Cheesecake Recipes

Chocolate Velvet Cheesecake
1 c Vanilla Wafer Crumbs
1/2 c Chopped Pecans
3 tb Granulated Sugar
1/4 c Margarine, Melted
16 oz Cream Cheese, Softened
1/2 c Brown Sugar, Packed
2 ea Large Eggs
6 oz Semi-sweet Chips, Melted
3 tb Almond Flavored Liqueur
2 c Sour Cream
2 tb Granulated Sugar
Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9-
inch springform pan. Bake at 325 degrees F., 10 minutes. Combine cream sheese
and brown sugar, mixing at medium speed on electric mixer until well blended. Add
eggs, one at a time, mixing well after each addition. Blend in chocolate and liqueur;
pour over crust. Bake at 325 degrees F., 35 minutes. Increase oven temperature to
425 degrees F. Combine sour cream and granulated sugar; carefully spread over
cheesecake. Bake at 425 degrees F. 10 minutes. Loosen cake from rim of pan; cool
before removing rim of pan. Chill. VARIATION: Substitute 2 Tablespoons milk and
1/4 teaspoon almond extract for almond flavored liqueur.

Cookies and Cream Cheesecake
2 c Cream-filled Cookies *
6 tb Margarine, Softened
1 ea Env. Unflavored Gelatin
1/4 c Cold Water
8 oz Cream Cheese Softened
1/2 c Sugar
3/4 c Milk
1 c Whipping Cream, Whipped
1 1/4 c Creme-filled Cookies **
* The cookies (24) should be chocolate cream filled cookies and be to as fine as can
be done. ** These cookies should be chocolate cream filled cookies and should be
coarsely chopped. Combine cookie crumbs and margarine; press onto bottom of 9-
inch springform pan. Soften gelatin in water; stir over low heat until dissolved.
Combine cream cheese and sugar, mixing at medium speed on an electric mixer until
well blended Gradually add gelatin mixture and milk, mixing until well blended. Chill
until mixture is thickened but not set. Fold in whipped cream. Reserve 1 1/2 C
cream cheese mixture; pour remaning cream cheese mixture over crust. Top with
cookies and reserved cream cheese mixture. Chill until firm.

Creamy Chilled Cheesecake
1 c Graham Cracker Crumbs
1/4 c Sugar
1/4 c Margarine, Melted
1 ea Env. Unflavored Gelatin
1/4 c Cold Water
8 oz Cream Cheese, Softened
1/2 c Sugar
3/4 c Milk
1/4 c Lemon Juice
1 c Shipping Cream, Whipped
1 x Strawberry Halves
Combine Crumbs, sugar, and margarine; press onto bottom of 9-inch spring- form
pan. Soften
gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar,
mixing at
medium speed on electric mixer until well blended. Chill until slightly thickened; fold
in whipped
cream. Pour over crust; chill until firm. Top with strawberries before serving.

Chocolate Raspberry Cheesecake
1 1/2 c Creme-filled Cookie Crumbs *
2 tb Margarine, Melted
32 oz Cream Cheese, Softened
1 1/4 c Sugar
3 ea Large Eggs
1 c Sour Cream
1 ts Vanilla
6 oz Semi-sweet Chocolate Chips**
1/3 c Strained Raspberry Preserves
6 oz Semi-sweet Chocolate Chips
1/4 c Whipping Cream
* Cookie crumbs should come from 18 Cream Filled Cookies that have been finely
crushed. ** This 6 ozs of Chocolate chips should be melted and cooled slightly .
Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
Combine 24 ozs of cream cheese and sugar, mixing at medium speed on electric
mixer until well blended. Add eggs, one at a time, beating well after each addition.
Blend in sour cream and vanilla; pour over crust. Combine remaining 8 ozs cream
cheese and melted chocolate, mixing at medium speed on eletric mixer until well
blended. Add Red Raspberry preserves; mix well. Drop rounded measuring
tablespoonsfuls of chocolate cream cheese batter over plain cream cheese batter, do
not swirl. Bake at 325 degrees F., 1 hour and 25 minutes. Loosen cake from rim of
pan; cool before removing rim of pan. Melt chocolate pieces and whipping cream
over low heat stirring until smooth.
Spread over cheescake. Chill. Garnish with additonal whipping cream, whipped,
raspberries and
fresh mint leaves, if desired.

Arizona Sunset Cheesecake
Shortbread Crust
1 1/2 c Flour
1/2 c Finely ground pecans
1/3 c Sugar
1 lg Egg, separated
1/2 c Butter, softened
Cranberry Glaze Filling
1 cn Whole berry cranberry- sauce OR 2 cups cranberry orange relish
2 tb Sugar
1 tb Cornstarch
1 tb Grated lemon zest
1 tb Lemon juice
White Chocolate Filling
1 1/2 c Fresh orange juice
1-3 Inch x 1 inch piece- of orange peel (orange part only)
4 8 oz pkgs cream cheese
2/3 c Sugar
1 tb Grated orange zest
2 tb Cranberry Liqueur (such- as Crantasia Schnapps)
8 oz White chocolate, melted
4 Eggs
Candied Orange Topping
4 c Water
2 c Sugar
3 Seedless oranges (unpeeled)- cut into paper-thin slices
Garnish
Whipped Cream
Shortbread Crust: Preheat the oven to 400 degrees F. Working on a large flat
surface, such as a pastry board, place flour, pecans, and sugar in the center of the
surface and mix together. Form a small depression or well in the center of the
mound. Add the egg yolk and the softened butter to the well, then blend these with
the dry mixture. Mix the ingredients thoroughly using your hands -- there is no
substitute for warm hands. Shape the dough into a ball and wrap in plastic wrap.
Chill for at least 10 minutes. Roll out the dough to a thickness of about 1/4-inch. You
should have a circle of about 11 inches in diameter. For best results, roll out your
dough between 2 sheets of waxed paper, then peel away the paper and cut the crust
in a 9 inch circle. Place the circle inside a 9 inch springform pan. Prick the crust
several times with a fork to keep the crust from puffing up during the baking. Place
the springform pan in the oven and bake for 15 to 20 minutes, or until light brown.
Allow to cool. Using the leftover dough, line the sides of the springform pan. Press
the dough against the sides of the pan, smoothing it so as to have a continuous layer
of crust all the way around the sides of the pan. Make sure that the side crust meets
the bottom crust all the way around. Brush the reserved egg white onto the shell,
covering the bottom and sides. This will seal the dough and keep it from becoming
soggy. Set aside until ready to use.
Cranberry Glaze Filling: Mix the sugar and cornstarch together in a small
saucepan. Stir in the cranberry sauce. Cook over medium heat, stirring constantly,
until thick. Stir in the lemon zest and lemon juice. Set aside to cool slightly.
White Chocolate Filling: Reset the oven to 350 degrees F. Boil the orange juice
and piece of orange peel in a heavy medium saucepan until the juice is reduced to 3
Tbsp - about 12 minutes. Remove and discard the strip of orange peel and set aside
the reduced orange juice. Using an electric mixer, beat the cream cheese, sugar,
grated orange zest, Crantasia, and reduced orange juice until smooth. Beat in the
melted white chocolate and then the eggs, one at a time, beating just until
combined. Pour the cranberry glaze filling into the prepared crust, spreading evenly.
Pour the white chocolate filling over the cranberry layer and bake about 50 minutes
(the top will be dry and the sides puffed slightly - the center will not be set). Move
cheesecake to a wire rack and cool completely to room temperature. Chill in the
refrigerator overnight.
Candied Oranges Topping: Cover a wire rack with waxed paper. Set aside.
Combine the water and sugar in a heavy shallow wide skillet. Stir over medium heat
until the sugar dissolves. Simmer 5 minutes longer. Add the orange slices 1 at a time
and adjust the heat so that the syrup bubbles only around the edges of the pan.
Cook the oranges for one hour. Turn over the top layer of oranges and cook until the
oranges are translucent and the orange peels tender, about another one hour longer.
Lift and drain each orange slice out of the syrup, and arrange the slices in a single
layer on the prepared rack. Let dry 1 hour. Boil the orange-sugar syrup until thick,
about 6 minutes. Loosen and remove the sides of the springform pan. Set the
cheesecake on a serving dish. Overlap the candied orange slices around the top of
the cheesecake. Reheat the orange syrup, if necessary, and brush over the orange
slices. Drizzle any remainder over each serving. Garnish: whipped cream.
NOTE: You may substitute grapefruits for the oranges in the Candied Oranges
Topping if you prefer.

Chocolate Chip Cheesecake Supreme
1 c Chocolate Wafer Crumbs
3 tb Margarine, Melted
24 oz Cream Cheese, Softened
3/4 c Sugar
1/4 c Unbleached All-Purpose Flour
3 ea Large Eggs
1/2 c Sour Cream
1 ts Vanilla
1 c Mini Semi-sweet Chips
Combine crumbs and magarine; press onto bottom of 9-inch springform pan. Bake at
350 degrees F., 10 minutes. Combine cream cheese, sugar and flour, mixing at
medium speed on electric mixer until well blended. Add eggs, one at a time, mixing
well after each addition. Blend in sour cream and vanilla. Stir in chocolate chips and
pour into crust. Bake at 350 degrees F., 55 minutes. Loosen cake from rim of pan;
cool before removing rim of pan. Chill. Garnish with whipped cream and fresh mint
leaves, if desired.

Cappuccino Cheesecake
1 1/2 c Finely Chopped Nuts
2 tb Sugar
3 tb Margarine, Melted
32 oz Cream Cheese, Softened
1 c Sugar
3 tb Unbleached All-purpose Flour
4 ea Large Eggs
1 c Sour Cream
1 tb Instant Coffee Granules
1/4 ts Cinnamon
1/4 c Boiling water
Combine nuts, sugar, and margarine; press onto bottom of 9-inch spring- form cake
pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese, sugar, and flour,
mixing at medium speed on electric mixer until well blended. Add eggs, one at a
time, mixing well after each addition. Blend in sour cream. Dissolve coffee granules
and cinnamon in water. Cool; gradually add to cream cheese mixture, mixing until
well blended. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven
temperature to 250 degrees F.; continue baking 1 hour. Loosen cake from rim of
pan; cool before removing rim of pan. Chill. Garnish with whipped cream and whole
coffee beans if desired.

Chocolate Mint Meringue Cheesecake
1 c Chocolate Wafer Crumbs
3 tb Margarine, Melted
2 tb Sugar
24 oz Cream Cheese, Softened
2/3 c Sugar
3 ea Large Eggs
1 c Mint Chocolate Chips, Melted
1 ts Vanilla
3 ea Large Egg Whites
7 oz Marshmallow Creme (1 Jr)
Combine crumbs, margarine and sugar; press onto bottom of 9-inch spring- form
pan. Bake at 350 degrees F., 10 minutes. 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. Blend in mint chocolate and vanilla; pour over crust.
Bake at 350 degrees F., 50 minutes. Loosen cake from rim of pan; cool before
removing rim of pan. Chill. Beat egg whites until soft peakes form. Gradually add
marshmallow creme, beating until stiff peakes form. Carefully spread over top of
cheesecake to seal. Bake at 450 degrees F.; 3 to 4 minutes or until lightly browned.

Cherry Cheesecake
1 c Graham Cracker Crumbs
3 tb Sugar
3 tb Margarine, Melted
24 oz Cream Cheese, Softened
3/4 c Sugar
3 ea Large Eggs
1 ts Vanilla
21 oz Cherry Pie Filling (1 cn)
Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake
at 325 degrees F., 10 minutes. 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. Blend in vanilla; pour over crust. Bake at 450 degrees F., 10 minutes.
Reduce oven temperatur to 250 degrees F., continue baking 25 to 30 minutes or
until set. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top
with pie filling just before serving.

Chocolate Turtle Cheesecake
2 c Vanilla Wafer Crumbs
6 tb Margarine, Melted
14 oz Carmels ( 1 bag)
5 oz (1 cn) Evaporated Milk
1 c Chopped Pecans, Toasted
16 oz Cream Cheese, Softened
1/2 c Sugar
1 ts Vanilla
2 ea Large Eggs
1/2 c Semi-sweet Chocolate Chips *
* Chocolate chips should be melted.
Combine crumbs and margarine, press onto bottom and sides of 9-inch spring- form
pan. Bake at 350 degrees F., 10 minutes. In 1 1/2-quart heavy saucepan, melt
carmels with milk over low heat, stirring frequently, until smooth. Pour over crust.
Top with pecans. Combine cream cheese, sugar and vanila, mixing at medium speed
on electric mixer until well blended. Add eggs, one at a time, mixing well after each
addition. Blend in chocolate, pour over pecans. Bake at 350 degrees F., 40 minutes.
Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with
whipped cream, additional chopped nuts and maraschino cherries, if desired.

Chocolate Orange Supreme Cheesecake
1 c Chocolate Wafer Crumbs
1/4 ts Cinnamon
3 tb Margarine, Melted
32 oz Cream Cheese, Softened
3/4 c Sugar
4 ea Large Eggs
1/2 c Sour Cream
1 ts Vanilla
1/2 c Semi-sweet Choc. ChipsMelted
2 tb Orange Flavord Liqueur
1/2 ts Grated Orange Peel
Combine crumbs, cinnamon and margarine; press onto bottom of 9-inch springform
pan. Bake at 325 degrees F., 10 minutes. 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. Blend in sour cream and vanilla. Blend
chocolate into 3 cups batter; blend liqueur and pell into remaining batter. Pour
chocolate batter over crust. Bate at 350 degrees F., 30 minutes. Reduce oven
temperature to
325 degrees F. Spoon remianing batter over chocolate batter continue baking 30
minutes more. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
Cocoa-Nut Meringue Cheesecake
7 oz (1 pk) Flaked Coconut *
1/4 c Chopped pecans
3 tb Margarine, Melted
16 oz Cream Cheese, Softened
1/3 c Sugar
3 tb Cocoa
2 tb Water
1 ts Vanilla
3 ea Large Eggs, Separated
Dash salt
7 oz (1 jr) Marshmallow Creme
1/2 c Chopped Pecans
* Coconut should be flaked and toasted.
Combine coconut, pecans, and margarine, press onto bottom of 9-inch springform
pan. Combine cream cheese, sugar, cocoa, water and vanilla, mixing at medium
speed on electric mixer until well blended. Blend in egg yolks, pour over crust. Bake
at 350 degrees F., 30 minutes. Loosen cake from rim of pan, cool before removing
rim of pan. Beat egg whites and salt until foamy, gradually add marshmallow creme,
beating until stiff peaks form. Sprinkle pecans over cheesecake to within 1/2-inch of
outer edge. Carefully spread marshmallow creme mixture over top of cheescake to
seal. Bake at 350 degrees F., 15 minutes. Cool.

Tempting Trifle Cheesecake
1 1/2 c Soft Coconut Macaroons*
3/4 c Sugar
1/2 c Whipping cream
2 tb Sweet Sherry
10 oz Red Raspberry Preserves
1 x Toasted Slivered Almonds
24 oz Cream Cheese, Softened
4 ea Large Eggs
1/2 c Sour Cream
1 ts Vanilla
1/2 c Whipping Cream, Whipped
* Soft coconut macroon cookies crumbs.
Press crumbs onto bottom of greased 9-inch springform pan. Bake at 325 degrees
F., 15 minutes. Combine cream cheese and sugar, mixing at medium speed on
electric mixture until well blended. Add eggs, one at a time, mixing well after each
addition. Blend in sour cream, whipping cream, sherry and vanilla; pour over crust.
Bake at 325 degrees F., 1 hour and 10 minutes. Loosen cake from rim of pan; cool
befroe removing rim of pan. Chill. Heat preserves in saucepan over low heat until
melted. Strain to remove seeds. Spoon over cheesecake, spreading to edges. Dollop
with
whipped cream; top with almonds.

Chocolate Cherry Cheesecake
8 1/2 oz Chocolate Wafers, Fine Crush
1/2 c Butter, Melted
12 oz Semi-sweet Chocolate Chips
1 1/2 c Heavy cream
16 oz Cream Cheese, Softened
1/4 c Sugar
4 ea Large Eggs
3/4 c Cherry Flavored Liqueur
1 ts Vanilla Extract
1 lb Cherry Pie Filling
1/2 c Heavy Cream Whipped (Opt.)
In large bowl, combine chocolate wafer crumbs and butter. Pat fimly into 9-inch
springform pan, covering bottom and 2 1/2 inches up sides. Chill. Preheat oven to
325 degrees F. Combine over hot (not boiling) water, chocolate chips and heavy
cream. Stir until morsels are melted and mixture is smooth. Set aside. In large bowl,
combine cream cheese and sugar, beating untl creamy. Add eggs, one at a time,
beating well after each addition. Add chocolate mixture, cherry liqueur, and vanilla,
mix until blended. Pour into prepared crust. Bake at 325 degrees F. for 60 minutes.
Turn oven off. Let stand in oven with door ajar 1 hour. Remove, cool completely.
Chill 24 hours. Spread cherry pie filling over top of cheesecake leaving 1-inch from
the edge. Decorate edge with whipped cream, if desired.

Tuscan Cheesecake
3 lb Ricotta cheese
8 Eggs
2 c Sugar
1 c Milk
2 Oranges, grated zest only
2 Lemons, grated zest only
2 2/3 oz Grand mariner
1 tb Clarified butter
1/4 c Plain bread crumbs
Preheat oven to 350 F.
Beat ricotta cheese with blender until smooth. Add eggs, sugar, and milk. Blend until
well-mixed and smooth. Add orange and lemon zest and Grand Mariner. Mix well.
Grease one cheesecake pan with butter and coat lightly with bread crumbs. Fill pan
3/4 of the way with cheesecake mixture. Set pan in a larger pan filled half full with
water and bake 1-1/4 hours. Turn oven off, leaving the cake within. Let stand for
one hour. Remove, let cool, and refrigerate.

Another Chocolate Cheesecake
1 pk (8 1/2 oz) chocolate wafers; crushed (Oreos work well, filling and all)
6 tb Unsalted butter; melted
2 pk (8 oz) cream cheese; softened (low fat works well)
2/3 c Sugar
3 Eggs
12 oz Or 2 cups semi-sweet chocolate, melted
1 c Whipping cream
2 tb Unsalted butter; melted
1 ts Vanilla
1/2 c Kahlua
Heat oven to 325F. In medium bowl, combine wafers and butter, reserving 1
tablespoon of the crumbs for garnish. Press remaining crumbs in bottom and 2
inches up sides of an ungreased 10- inch springform pan. Refrigerate. In a large
bowl, combine cream cheese and sugar; beat until smooth. Add eggs 1 at a time,
beating well after each addition. Add melted chocolate; beat well. Add remaining
ingredients, and beat until smooth. Pour into crust-lined pan. Bake at 325F for 55 to
65 minutes or until edges are set. Center of cheesecake will be soft. (To minimize
cracking, place a shallow pan with about 3/4 inch of hot water on the lower oven
rack while baking.) Allow cheesecake to cool in the pan for 5 minutes, then carefully
remove the sides of the pan. Allow the cheesecake to cool completely. Garnish with
the reserved crumbs (provided you can keep your spouse from eating them), and
refrigerate (at least 2-3 hours, preferably overnight). Keeps well in refrigerator for 3
days, probably longer.

Cheddar Chili Cheesecake
1 1/2 tb Butter (for pan)
1/4 c Fine breadcrumbs, toasted
1/4 c Finely grated cheddar cheese
6 oz Thinly sliced ham
1 1/2 lb Cream cheese, room temp.
3/4 lb Sharp cheddar, grated
1 c Cottage cheese
3/4 c Chopped green onion
4 Eggs
3 tb Jalapeno pepper*
2 tb Milk
1 Garlic clove, halved .
*seeded and finely chopped.
Preheat oven to 325. Butter 9" springform pan. Mix breadcrumbs and 1/4 cup
cheddar. Sprinkle mixture into pan, turning to coat. Refrigerate. Dice about half of
ham; reserve remaining slices. Mix diced ham with remaining ingredients in blender
or processor until smooth. Pour slightly more than half of filling into prepared pan.
Top with reserved ham slices in even layer. Cover with remaining filling. Set pan on
baking sheet. Bake 1 1/4 hours. Turn oven off and cool cheesecake about 1 hour
with door ajar. Transfer cheesecake to rack. Remove sides of pan. Cool to room
temperature before serving.

Coconut Chocolate Cheesecake
1 c Grham Cracker Crumbs
3 tb Sugar
3 tb Margarine, Melted
2 oz Unsweetened Baking Chocolate
2 tb Margarine
16 oz Cream Cheese, Softened
1 1/4 c Sugar
1/4 ts Salt
5 ea Large Eggs
1 1/3 c Flaked Coconut (3.5 oz Can)
1 c Sour Cream
2 tb Sugar
2 tb Brandy
Combine crumbs, sugar and margarine; press onto bottom of 9-inch spring- form
pan. Bake at 350 degrees F., 10 minutes. Melt chocolate and margarine over low
heat; stirring until smooth. Combine cream cheese, sugar and salt; mixing at
medium speed on electric mixer until well blended. Add eggs, one at a time, mixing
well after each addition. Blend in chocolate mixture and coconut; pour over crust.
Bake at 350 degrees F., 55 to 60 minutes or until set. Combine sour cream, sugar
and brandy; spread over cheesecake. Bake at 300 degrees F., 5 minutes. Loosen
cake from rim of pan; cool before removing rim of pan. Chill.

Chocolate Cheesecake
12 oz Semi-sweet chocolate; chopped
1 1/2 Sticks (3/4 cup) unsalted butter
1 c Sour cream at room temperature
1 ts Vanilla
3 lg Eggs
1 c Sugar
3 8-oz packages cream cheese; softened
1 c Chopped pecans
Confectioners' sugar and unsweetened cocoa powder for dusting the cake if desired
1 Chocolate graham wafer pie crust In a large metal bowl set over a pan of barely
simmering water melt the chocolate and the butter, stirring until the mixture is
smooth, stir in the sour cream and the vanilla, and let the mixture cool. In a bowl
beat together the eggs and the sugar until the mixture is thick and pale and forms a
ribbon when the beaters are lifted and beat in the cream cheese. Stir in the
chocolate mixture and fold in the pecans. Pour the filling into the prepared crust and
bake the cheesecake in the middle of a preheated 325 degree F oven for 2 hours, or
until it is just set. (The cake will fall in the middle.) Let the cheesecake cool in the
pan on a rack, chill it, covered loosely, overnight, and remove the side of the pan.
Sprinkle the confectioners' sugar and the cocoa powder decoratively over the
cheesecake.

Banana Cream Cheesecake
1 Yellow cake mix, prepared in 13x9 pan.
8 oz Cream cheese, room temperature
1 pk (3-oz) instant vanilla pudding
2 c Milk
3 Or 4 bananas
1 lg Container Cool Whip
1 c Chopped nuts
Beat cream cheese until creamy. Add milk, gradually; add pudding, beating until well
mixed. Pour over cooled cake. Slice the bananas over cake. Cover with Cool Whip
and top with nuts.

A Masterpiece Cheesecake
Crust:
2 C. graham cracker crumbs
1/4 C. melted butter
1/3 C. powdered sugar
2 Tbsp. flour
Mix well and pat into greased 9" spring form pan (grease bottom of pan only). Place
in refrigerator
while making filling.
Filling:
1 lb. cream cheese
3 eggs
1/2 C. sugar
Beat well and pour into pie crust. Bake in 350 degree F oven for 20 minutes ONLY.
Remove and cool. Cake may be decorated with any variety of fruits, canned or in
season.

Amaretto Peach Cheesecake
3 tb Margarine
1/3 c Sugar
1 Large Egg
3/4 c Unbleached All-purpose Flour
24 oz Cream Cheese, Softened
3/4 c Sugar
3 tb Unbleached All-purpose Flour
3 Large Eggs
16 oz Canned Peach Halves *
1/4 c Almond Flavored Liqueur
* Peach halves should be drained, and then pureed.
Combine margarine and sugar until light and fluffy. Blend in egg. Add flour; mix well.
Spread dough onto bottom of 9-inch springform pan. Bake at 450 degrees F., 10
minutes. Combine cream cheese, sugar and flour; mixing at medium speed on
electric mixer until well blended. Add eggs, one at a time, mixing well after each
addition. Add peaches and liqueur; mix well. Pour over crust. Bake at 450 degrees
F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 65
minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
Garnish with additional peach slices and sliced almonds, if desired.
Almond Amaretto Cheesecake
Crust:
1/4 c Sugar
1/4 c Almonds, toasted
1 c Unsifted all-purpose flour
Pinch salt
1/2 c Unsalt butter
1 lg Egg yolk
1/4 ts Almond extract
Filling:
5 pk Cream cheese, softened 8-oz each
1 2/3 c Sugar
2 ts Grated lemon zest
5 lg Eggs plus 2 yolks
1/4 c Heavy cream
3 tb Amaretto liqueur
1 tb All-purpose flour
Strawberries for garnish
Make Crust: Lightly greased 9-inch springform pan. In food processor, process sugar
and almonds until nuts are finely ground. Add flour and salt; pulse to blend. Cut up
butter into bits; add to flour mixture. Pulse until mixture resembles coarse crumbs.
Add egg yolk and almond extract; pulse just until dough holds together. Press dough
into prepare pan to line bottom and 2 inch up sides. Refrigerate 1 hour. Preheat oven
to 400. Bake crust 8 minutes or just until golden. Place on wire rack; let stand stand
until cool. Make filling: In large bowl, with electric mixer at medium-high speed, beat
cream cheese until light and fluffy. Gradually beat in sugar; beat 3 minutes or until
mixture is blended and smooth. Beat in lemon zest. At medium speed, beat in eggs
and yolks, on at a time, beating just until blended after each addition. At low speed,
beat in heavy cream and liqueur. Beat in flour just until blended. Increase oven
temperature to 500. Pour filling into cooled crust in pan. Bake 12 minutes. Reduce
oven temperature to 200. Bake cheesecake 1 hour longer, cover loosely with foil if
top browns too quickly. Turn off oven; let cheesecake remain on rack for 30 minutes
with oven door propped ajar with wooden spoon. Place cake on cooling rack. Let
stand until room temperature. Cover; chill 6 hours or overnight. To serve, run knife
around edges of pan to loosen cake. Remove pan sides. Place cake on serving
dish. Garnish with strawberries. Before cutting each slice, dip knife in cold water.

Cappuccino Cheesecake Pie with Pecan Sauce
1 10" pie crust
Filling:
3 pk (8 oz) cream cheese; softened
1 3/4 c Firmly packed dark brown sugar
4 Eggs
2 tb Strong coffee
Sauce:
1 c Firmly packed dark brown sugar
1 c Whipping cream
1/2 c Butter
1/4 c Strong coffee
2 tb Coffee-flavored liqueur or strong coffee
1 c Pecan halves
Heat oven to 350 degrees F.
In large bowl, beat cream cheese and 1 3/4 cups brown sugar until smooth. Add
eggs; beat until well blended. Add 2 tbsps coffee; blend well. Pour into crust.
Bake at 350 degrees F for 45-50 minutes or until edges are set and golden brown
(center will not appear set). Cover edge of crust with strips of foil after 15-20
minutes of baking to prevent excessive browning. Cool, then refrigerate until
thoroughly chilled and center is set, about 2 hours.
Sauce: In medium saucepan, combine all sauce ingredients except pecans. Bring to
a boil over medium heat, stirring occasionally. Reduce heat; simmer 5 minutes,
stirring occasionally. Stir in 1 cup pecan halves. To serve, pour warm sauce over
each serving. Garnish with whipped cream and pecan halves.
Cheesecake
Crust:
2 c Graham cracker crumbs 6 T Butter, melted 2 T Sugar, white 1/2 t Cinnamon,
ground
Cake Filling:
1 1/2 lb Cream cheese 3/4 c Sugar 3 Eggs 1/4 c Lemon juice 2 t Lemon rind, grated
2 t Vanilla
Page 13 of 47 Cheesecake Recipes
2/16/2003 e-book://Pages/cheesecake_recipes.htm
Topping:
2 c Sour cream 3 T Sugar 1 t Vanilla
Glaze:
1/2 c Sugar 1 1/2 t Cornstarch 1/4 t Salt 3/4 c Water 1/3 c Lemon juice 1 Egg yolk,
Well beaten 1 T Butter Preheat oven to 350 degrees F. Combine crust ingredients.
Press crust on bottom and sides of buttered 10-inch springform pan. Bake 5 minutes
and cool. Beat cheese until soft. Add sugar and blend well. Add eggs, one at a time,
beating well after each. Mix in the lemon rind and the vanilla, and add to the
mixture. Pour into the pre-baked crust and bake 35 minutes. Combine topping
ingredients, spread on top of cheesecake, and return to oven immediately. Bake
10-12 minutes and remove from oven. Combine dry glaze ingredients; add liquid
glaze ingredients. Cook over low heat until thick. Add about 1 T of butter. Cool and
spread this glaze on the cake before the glaze thickens too much.

Chocolate Amaretto Cheesecake
1 1/2 c Chocolate wafer crumbs
1/3 c Heavy cream
1 c Blanched almonds, lightly toasted and chopped
1/2 c Amaretto
2 ts Vanilla
1/3 c Sugar
4 Eggs
6 tb Butter, softened
2 c Sour cream
24 oz Cream cheese, softened
1 tb Sugar
1 c Sugar
1 c Blanched almonds, lightly
Preheat oven to 375. Combine crumbs, almonds, sugar and butter. Pat mixtur on
bottom and sides of a 10 inch springform pan. cream together the cream cheese,
sugar, heavy cream, liqueur, and 1 t vanilla. Beat in eggs, 1 at a beating well after
each addition. Beat mixture until light. Pour into crumb lined pan. Bake in middle of
oven for 1 1/2 hours or until top of cake cra and knife inserted in middle comes out
clean. Let stand on rack 5 minutes. Combine sour cream, 1 t vanilla, and sugar. Mix
well and spread evenly ove cake. Bake for 5 more minutes. Place on rack and let cool
completely. cove lightly with wax paper and let chill overnight. When ready to serve,
remov sides from pan and garnish with toasted almonds around outer edge and on
to of cake.