90 Delicious Cheesecake Recipes

Cheesecake RecipesChocolate 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