Cheese Cake recipes?

I'm in the mod for some homemade cheese cake!!!!! so give me the best recipe!!!!! please!!! tnks!Cheese Cake recipes?
Take a bowl and place some cut up, cold cream cheese in the bowl (cut it up so that it will be easier to maneuver the electric blender around it).


Then, after the cream cheese is room temperatured, blend it.


Then, take one egg and mixed that in the cream cheese.


Take some vanilla extract (1 capful) and put that into it. Blend it until it is nice and creamy.


Then, put 1 can of SWEETENED CONDENSE MILK in the mix (wrote it in large letters so that you won't get confused with the can evaporated milk).


Take a spatula and mix the SWEETENED CONDENSE MILK in the blended cream cheese mixture.


pour this into the graham cracker pie crust.


put this in the oven (and it works in a toaster oven as well) at 350 degrees for about 45 minutes-1 hour, or until you put a toothpick (or a knife) in the center and it comes out clean. Let it rest for half an hour. Then, refrigerate.


This is an easy and simple recipe. The SWEETENED CONDENSE MILK is already sweet enough; no need for sugar.


Hope this helps.Cheese Cake recipes?
ENGLISH TOFFEE CHEESECAKE


(I've made this several times and it is a crowd pleaser every time! Try adding a can of sweetened condensed milk to add to the richness and creaminess of the cheesecake!)





1 cup HONEY MAID Graham Cracker Crumbs, chocolate


2 Tbsp. granulated sugar


3 Tbsp. butter or margarine, melted


3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened


3/4 cup firmly packed dark brown sugar


2 tsp. vanilla


3 eggs


1 package of English Toffee bits, divided equally





PREHEAT oven to 350掳F if using a silver 9-inch springform pan (or 325掳F if using a dark nonstick 9-inch springform pan). Mix crumbs, granulated sugar and butter; press firmly onto bottom of pan. Bake 10 min.; cool. Increase oven temperature to 450掳F.





BEAT cream cheese and brown sugar in large bowl with electric mixer on medium speed until well blended. Add vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in 1/2 package of the candy. Pour over crust. Bake 10 min.





Reduce oven temperature to 250掳F; continue baking 25 min. or until center is almost set. Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate several hours or overnight. Top with remaining candy just before serving. Store leftover cheesecake in refrigerator.
http://www.cheesecake-recipes.net/





Nothing but cheese cake recipes
INGREDIENTS:


1 1/4 cups graham cracker crumbs


1/4 cup white sugar


1/2 cup butter, melted


2 (1.3 ounce) envelopes whipped topping mix


2 (8 ounce) packages cream cheese, softened


2 fluid ounces cherry brandy





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DIRECTIONS:


In a medium bowl, combine graham cracker crumbs, butter and sugar. Mix well and press into the bottom of a 9 inch springform pan.


In a large bowl, mix the whipped topping powder as directed on package and beat until thick. Cut the cream cheese into small cubes and drop them into the whipped topping, one at a time, while beating. Pour in the cherry brandy and beat another 5 minutes at high speed.


Spoon the filling into the graham cracker crust and smooth the top. Refrigerate 2 to 4 hours, or until set.
Pumpkin Cheesecake


1录 hours 20 min prep


Change to: servings US Metric


Crust


3/4 cup graham cracker crumbs


1/2 cup finely chopped pecans


1/4 cup firmly packed dark brown sugar


1/4 cup sugar


3/4 teaspoon cinnamon


1/4 cup butter, melted and cooled


Filling


1 cup pumpkin puree


3 large eggs, room temperature


1 1/2 teaspoons cinnamon


1/2 teaspoon nutmeg


1/2 teaspoon ginger


1/2 teaspoon salt


1/4 teaspoon allspice


1/8 teaspoon cloves


1 cup sugar, plus


2 tablespoons sugar


4 (8 ounce) packages cream cheese, softened


2 tablespoons heavy cream


1 1/2 tablespoons cornstarch


1 tablespoon vanilla extract


cinnamon whipped cream for garnish


1 cup well-chilled heavy cream


1 tablespoon icing sugar


3/4 teaspoon cinnamon


caramel sauce (optional)





Not the one? See other Pumpkin Cheesecake Recipes


%26lt; 4 hours Cheesecakes


Squash Cheesecakes


Christmas Cheesecakes


Place rack in center of oven.


Preheat oven to 350F.


Make crust: Combine all crust ingredients in a bowl.


Press onto bottom of 10 inch springform pan and bake for 10 minutes.


Remove to cool.


Make filling: Whisk together pumpkin, eggs, spices, salt and 戮 cup of the sugar.


Cream together cream cheese and remaining sugar.


Beat in cream, cornstarch and vanilla.


Carefully beat in pumpkin mixture.


Pour into crust. Lift pan 1 inch off counter and let drop (this breaks up any air bubbles in the batter that may contribute to cracking). Bake for 40-45 minutes, or until center is set. Run a thin, sharp knife around edge of pan to release crust (this too helps inhibit cracking).


Let cool, covered loosely, overnight.


Remove sides of pan and put on your prettiest serving platter.


Garnish with cinnamon whipped cream and caramel sauce (if desired); dust top of cake lightly with more cinnamon.


For cinnamon whipped cream: Beat cream until foamy. Beat in sugar and cinnamon until the cream holds soft peaks.


Note: Although this cheesecake has never cracked for me, I know it has for others - but not to worry as the cinnamon whipped cream topping embellishes everything and the cheesecake is just gorgeous! ;-)
Brownie Swirl Cheesecake





Recipe By :


Serving Size : 10 Preparation Time :0:00


Categories : Cakes/Pies





Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------


1 package brownie mix


1/2 cup sugar


2 large eggs


16 ounces cream cheese -- softened


1 teaspoon vanilla


1 cup milk chocolate chips -- melted


whipped cream





1. Grease bottom of 9-inch springform pan. Prepare basic brownie mix as


directed on package; pour batter evenly into springform pan. Bake at 350掳


for 15 minutes.





2. Combine cream cheese, sugar, and vanilla, mixing at medium speed on


electric mixer until well blended. Add eggs, one at a time, mixing well


after each addition. Pour over brownie layer. Spoon chocolate over cream


cheese mixture, cut through cheese and chocolate mixture several times to


achieve a marbled effect. Bake at 350掳 for 35 minutes. Loosen cake from rim


of pan; cool before removing rim of pan. Chill. Garnish with whipped cream,


if desired.





~~~~~~~~~~~





No-Bake Turtle Cheesecake





Keep cool while you make a crowd-size cheesecake.


No baking required!





Prep: 20 Minutes - Ready in: 3 Hrs 20 Min





Crust


1 1/4 cups chocolate wafer crumbs


2 tablespoons sugar


1/4 cup butter, melted


1/4 cup chopped pecans





Filling


2 (8-oz.) pkg. cream cheese, softened


1 1/2 cups milk


1/4 cup firmly packed dark brown sugar


2 teaspoons vanilla


1 (3.4-oz.) pkg. instant vanilla pudding and pie filling mix


1/4 cup chocolate fudge ice cream topping (not hot fudge)


1/2 cup pecan halves


1/3 cup caramel ice cream topping


Whipped cream, if desired








1. In medium bowl, combine all crust ingredients; mix well.


Press mixture evenly in bottom of ungreased 9-inch springform


pan.





2. In medium bowl, beat cream cheese until fluffy. Gradually


beat in milk until mixture is smooth. Add brown sugar and


vanilla; beat until well blended. Add pudding mix; beat at


low speed for 2 minutes. Pour mixture over crust in pan.





3. Drizzle with fudge topping; swirl into filling with tip


of knife. Arrange pecan halves over top of cheesecake.


Refrigerate at least 3 hours or until firm.





4. To serve, cut cheesecake into wedges; place on individual


dessert plates. Drizzle each serving with caramel topping.


Top each serving with whipped cream.





16 servings





Nutritional Info Per Serving (1/16 of Recipe): Calories 350,


Calories from Fat 220, Total Fat 24 g, Saturated 13 g,


Cholesterol 60 mg, Sodium 310 mg, Total Carbohydrate 28 g,


Dietary Fiber 1 g, Sugars 21 g, Protein 5 g





Diet Exchange: 1 Starch, 1 Fruit, 4 1/2 Fat


OR 2 Carbohydrate, 4 1/2 Fat
www.kraftfoods.com





^^ has lotsa cheesecake recipies. EASY 1s to make
lemon cloud cheesecake


This cheesecake recipe really was a work in progress - it started out as lemon tarts and turned into cheesecake 24 hours later. I honestly never really expected it to turn out but it was really quite delicious. I think it would be a great recipe to make mini cheesecakes with - and who doesn't love mini cheesecakes?





ingredients:








陆 cup plus 2 tablespoons or 5 ounces arrowroot cookies


5 tablespoons unsalted butter, at room temperature


6 eggs


2/3 cup sugar


Juice of 5 lemons


1 and a half tablespoons vanilla extract


1 陆 cups heavy (whipping) cream


戮 stick or 6 tablespoons unsalted butter, melted


8 ounces cream cheese (1 package), at room temperature


8 ounces mascarpone cheese (1 package), at room temperature








directions:





1. To make the crust, pulse the cookies until they are crumbs, add the butter and pulse again. Line the bottom of a spring-form pan, pressing the crust in with your hands or the back of a spoon. Put the pan in the fridge to set, and preheat the oven to 350 deg F.





2. To make the filling, in a large bowl, using an electric mixer, beat the cream cheese and mascarpone until smooth, and set aside. In another bowl, with an electric mixer, beat together the eggs and sugar on high speed until light and lemon colored, 4 to 5 minutes. Beat in the lemon juice, vanilla, cream and melted butter until fully incorporated and thickened. Add the softened cheeses to this mixture and combine. Put the kettle on to boil.





3. Line the outside of the chilled pan (with the crust in it) with foil so that it covers the bottom and sides in one large piece, and then do the same again and put it into a roasting dish. This will protect the cheesecake from the water as it is cooked in its water bath.





4. Pour the cream-cheese filling into the chilled base, and then pour hot water from the recently boiled kettle into the roasting pan around the cheesecake. It should come about halfway up; don't overfill as it will be difficult to lift up the pan and it could leak around the foil. Put it into the oven and cook for about a 60 - 75 minutes. It should feel set, but not rigidly so.





5. Take the roasting pan out of the oven, and allow the cheesecake to cool for about 15 minutes before removing the spring-form. Remove the spring-form, cool completely, then refrigerate until about 20 minutes prior to serving. When cutting, warm a knife under hot water, dry and then cut.








after-thoughts:





路 This recipe really could use more lemon - maybe some lemon zest would give it more of a tangy flavour.





recipe origin: A Domestic Goddess original - based on ideas from a few different tart and cheesecake recipes
Chocolate Mousse Cheesecake





1 Box Nestle Dark Chocolate Mousse Mix


1/3 C. Milk


1/3 C. Sour Cream


8 oz. Cream Cheese, softened


1/4 C. Sugar


1/2 tsp. vanilla extract


1 Graham cracker or Oreo pie crust (I prefer oreo)





Use hand mixer to combine cream cheese and sour cream. When smooth, beat in vanilla and sugar.





Beat mousse mix and milk for 2 minutes. Fold into cream cheese mixture, put in pie crust, and refrigerate 1 hour.
Buy Philadelphia Cream Cheese, they have the recipe on the back of the box. Enjoy!


Quick, easy and delicious