Pumpkin Cheesecake

Pumpkin Cheesecake

Ingredients

• 2 1/2-3 cups of graham cracker crumbs
  
• 1/2 cup (1 stick) butter (melter)
  
• 1/2 cup sugar
  
• 2 (8 oz each) cream cheese, softened
  
• 1 + 1/3 cup sugar
  
• 1 tbsp + 1 tsp pumpkin pie spice**
  
• 4 eggs
  
• 1 large can pumpkin (NOT Pumpkin pie filling)

Line outside of spring form pan with two layers of aluminum foil. Take the graham cracker crumbs, sugar, and melted butter and mix together. Press into a lightly greased spring form pan. (I trace parchment paper and cut it into the shape of the bottom of the pan and sit it inside the pan and then spray the lining of the pan - parchment paper too). Press mixture firmly on the inside of the pan and halfway up the sides. Bake for 10 minutes at 350.


Mix softened cream cheese until whipped - scraping down the sides AND BOTTOM of the bowl as necessary. Add in sugar (1/3 cup at a time) until well incorporated - scrape sides and bottom of bowl again. Add in the pumpkin pie spice. Fold in the pumpkin. Add in eggs (1 at a time - mixing well in between each). Pour into pie crust we prepared earlier. Cook for 15 minutes at 350 and cut the heat back to 300 and bake an additional 45-50 minutes. Cut the oven off and open the door of the oven and let it cool another 30 minutes (with the door open and the oven off). After 30 minutes, bring it to a cool place on top of the counter to cool for an additional hour. After the hour and half cool down, you can safely move the cheesecake to the fridge without shocking it.



*** NOTE*** DO NOT over mix the cheesecake once the eggs are in! Your cheesecake will puff up like a souffle and then fall and crack -- and it will be UGLY! -- On a turtle cheesecake, you can hide it because you could fill the cracks with the toppings, but the pumpkin isn't as forgiving!



Serve the cheesecake cold - topped with a dollop of cool whip! Its amazing! This particular recipe is not that impressive warm, but its fabulous cold!

The Best Cheesecake you've ever had!

The Best Cheesecake you've ever had!


Crust:
1.5 cups of crushed Honey Graham Crackers
1.5 tbsp of melted butter
1/4 to 1/2 tsp of Cinnamon (Depending on your taste)
1/2 cup light brown sugar

Filling:
4 (8 oz) blocks of cream cheese
1 + 1/3 cup of white sugar
1 tbsp + 1 tsp vanilla
4 eggs (added one at a time)

Parchment paper, Nonstick Spray, Aluminum Foil

(Use a 10'' nonstick spring-form pan with the outside covered in tinfoil and the inside lined with parchment paper and lightly sprayed with nonstick spray)

1. Preheat oven to 300.
2. Mix crumbs, butter, cinnamon, and brown sugar; press firmly onto bottom and 2 inches up side of pan.
3. Remove your cream cheese block from the foil and microwave for about 30 seconds up to 1 minute (cream cheese can cook and brown just like mozzarella cheese on a pizza - so be careful and don't over do it on the time in the microwave!)
4. Place into mixer and mix until creamy. Add sugar in slowly. When sugar is completely incorporated, add in the vanilla, 1 tsp at a time. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Do NOT over mix your cheesecake! It will make it rise and fall like a souffle and then leave the possibility wide-open for your cheesecake to crack during the cooking process (which can also happen if the cheesecake is cooled too quickly).
5. Pour into crust. Bake 1 hour 5 minutes to 1 hour 10 minutes or until center is almost set. Cool on the counter for at least one hour, preferably two. If you cover your cheesecake and refrigerate it while still warm, condensation will gather on the underside of the cover and drip onto the cake, making the first layer slimy and discolored -- so its important that you cool it slowly. By cooling too quickly -- not only do you have to worry about the slimy discoloration, but also the risk of having a cracked cheesecake and a huge trench to fill -- so don't skip this part......Trust me :)
6. Run knife or metal spatula around side of pan to loosen cake. Chill completely for at least 4 hours (if not overnight) in the fridge before removing side of pan.
7. After cooling, run the knife around the edges again. Unlatch the spring form around the circular bottom and gently lift it up the sides of the cake. Gently lift the cheesecake off of the spring form bottom and parchment using a large, thin spatula and transfer it to whatever you're going to serve it in. Do not top your cheesecake until its transferred to your serving platter or else you'll have a mess! You may top your cheesecake with whatever you want before serving, whether its a chocolate ganache, fresh fruit, a fruit topping, or just plain. My family loves it just the way it is. The first time I served it, I served it with a strawberry sauce. At the end of the night, I ended up taking home an empty cheesecake platter and a bowl full of strawberry sauce. If you're looking for something to serve this in, without having to use your spring form pan, I found some party platters that are perfect for Cheesecakes at Walmart. They have a thick aluminum bottom and a plastic top. Totally disposable! The only thing is -- wrap them in at least two layers of aluminum foil (the platter with the cheesecake inside) before transporting them anywhere. It will ensure your dessert will arrive safely and more intact!
8. Store left overs in fridge! Enjoy!

Brownie Bottom Cheesecake

Prep Time: 40 min

Total Time: 5 hr 40 min

Makes: 16 servings

4 squares Unsweetened Baking Chocolate
1/2 cup (1 stick) butter or margarine
2-1/4 cups sugar, divided
5 eggs, divided
1/4 cup milk
2 tsp. vanilla, divided
1 cup flour
1/2 tsp. salt
3 pkg. (8 oz. each) Cream Cheese, softened
1/2 cup Sour Cream

1. PREHEAT oven to 325°F. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add 1-1/2 cups of the sugar; mix well.
2. ADD 2 of the eggs, one at a time, mixing on low speed after each addition just until blended. Add milk and 1 tsp. of the vanilla; mix well. Combine flour and salt. Gradually add to chocolate mixture, mixing after each addition just until blended. Spread evenly into greased and floured 9-inch springform pan. Bake 25 min.
3. BEAT cream cheese, remaining 3/4 cup sugar and remaining 1 tsp. vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add remaining 3 eggs, one at a time, mixing on low speed after each addition just until blended. Pour over brownie layer in pan (Filling will come almost to top of pan.)
4. BAKE 55 min. to 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Let stand at room temperature 30 min. before serving. Store leftover cheesecake in refrigerator.

Chocolate Lover's Cheesecake

Prep Time: 10 min

Total Time: 3 hr 50 min

Makes: 8 servings

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
4 squares BAKER'S Semi-Sweet Baking Chocolate, melted, slightly cooled
1 OREO Pie Crust (6 oz.)

1. PREHEAT oven to 325°F. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Stir in melted chocolate. Pour into crust.
2. BAKE 40 minutes or until center is almost set; cool.
3. REFRIGERATE several hours or overnight. Store leftover cheesecake in refrigerator.

PHILADELPHIA® 3-STEP® Double Chocolate Layer Cheesecake

Prep Time: 10 min

Total Time: 3 hr 50 min

Makes: 8 servings

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
3 squares BAKER'S Semi-Sweet Baking Chocolate, melted, cooled slightly
1 OREO Pie Crust (6 oz.)
4 fresh strawberries, halved
1/2 cup thawed COOL WHIP Whipped Topping

1. PREHEAT oven to 350°F. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating on low speed after each addition just until blended.
2. REMOVE 1 cup of the batter to small bowl; stir in melted chocolate. Pour into crust; top with remaining plain batter.
3. BAKE 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with whipped topping and strawberries just before serving. Store leftover cheesecake in refrigerator.

Turtle Cheesecake

• 1 package of oreos ground down into crumbs (use either a food processor or blender)
• 6 Tbsp. butter or margarine, melted
• 1 squeeze bottle of Hershey's caramel sundae ice cream topping (Do NOT use SMUCKERS! It hardens in the oven and makes your crust so hard you can't even eat it OR 1 bag of kraft individually wrapped caramels + 2 tbsp of milk or evaporated milk
• 1 bag of chopped pecans
• 3 pkg. (8 oz. each) Cream Cheese or neuchatel cheese, softened
• 1 cup sugar
• 1 Tbsp. vanilla
• 3 eggs
• 1/2 bag of milk chocolate morsels
• Parchment paper, Nonstick Spray, Aluminum Foil

(Use a 9'' nonstick spring-form pan with the outside covered in tinfoil and the inside lined with parchment paper and lightly sprayed with nonstick spray)

1. Preheat oven to 300.
2. Mix crumbs and butter; press firmly onto bottom and 2 inches up side of pan.
3. Pour half of the caramel and pecans into the crust. Refrigerate 10 minutes.
4. Remove your cream cheese block from the foil and microwave for about 30 seconds up to 1 minute (cream cheese can cook and brown just like motzarella cheese on a pizza - so be careful and don't over do it on the time in the microwave! -- The whole point of microwaving it is just getting it warm - not hot - so you will have a smooth cheesecake, free of lumps).
5. Place into mixer and mix until creamy. Add sugar in slowly. When sugar is completely incorporated, add in the vanilla, 1 tsp at a time. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Do NOT overmix your cheesecake! It will make it rise and fall like a souffle and then leave the possibility wide-open for your cheesecake to crack during the cooking process (which can also happen if the cheesecake is cooled too quickly).
6. Pour over caramel layer in crust. Bake 1 hour 5 minutes to 1 hour 10 minutes or until center is almost set. Cool on the counter for at least one hour, preferably two. If you cover your cheesecake and refrigerate it while still warm, condensation will gather on the underside of the cover and drip onto the cake, making the first layer slimey and discolored -- so its important that you cool it slowly. By cooling too quickly -- not only do you have to worry about the slimey discoloration, but also the risk of having a cracked cheesecake and a huge trench to fill -- so dont skip this part......Trust me :)
7. Run knife or metal spatula around side of pan to loosen cake. Chill completely for at least 4 hours (if not overnight) in the fridge before removing side of pan.
8. After cooling, run the knife around the edges again. Unlatch the spring form around the circular bottom and gently lift it up the sides of the cake. Gently lift the cheesecake off of the spring form bottom and parchment using a large, thin spatula and transfer it to whatever you're going to serve it in. Do not top your cheesecake until its transferred to your serving platter or else you'll have a mess! If you're looking for something to serve this in, without having to use your spring form pan, I found some party platters that are perfect for Cheesecakes at Walmart. They have a thick aluminum bottom and a plastic top. Totally disposable! The only thing is -- wrap them in at least two layers of aluminum foil (the platter with the cheesecake inside) before transporting them anywhere. It will ensure your dessert will arrive safely and more intact!
9. Pour over the remaining caramel and pecans (reheat if using the kind you have to melt) Melt chocolate chips + 2 tbsp of milk in the microwave for 15-30 seconds until they are a consistency you can drizzle over the cake. Store leftover cheesecake in refrigerator.
10. You may even top it with a few more chocolate chips! Its your cheesecake! Indulge how you wish!
    

This recipe is VERY forgiving and can be altered depending on your needs.

For example:





For a 10'' spring-form pan, you'll need:


1 package of oreos pureed to just crumbs
1 stick of butter


4 bars of cream cheese
4 eggs
1 & 1/3 cup sugar
1 tbsp + 1 tsp vanilla

(caramel & nuts don't change)

Bake an extra few minutes until the middle just barely jiggles.



For a 12'' spring-form pan, you'll need:

1 package of oreos pureed to just crumbs

1 stick of butter

5 bars of cream cheese
5 eggs
1 & 2/3 cup sugar
1 tbsp + 2 tsp vanilla
(caramel & nuts don't change)


Bake an extra few minutes until the middle just barely jiggles.




No spring-form pan ~ No problem!

Turn it into little individual cheesecakes with a muffin tin!

Cut your recipe to:

1 cup of oreo crumbs
3 tbsp butter
2 bars of cream cheese
2 eggs
2/3 cup of sugar
2 tsp vanilla

Press a spoonful of your cookie mixture into cupcake liners in a muffin tin and spoon over the cheesecake mixture and bake for 20 minutes.


Not in the mood for chocolate?? (Although *I* MYSELF could not imagine that. . .)

You can substitute the oreo and butter for plain graham cracker crumbs and butter and top the cheesecake with your choice of either fresh fruit or fruit topping or even PIE filling!

For the individual cheesecakes: You can substitute the cookie mixture and put in a Nilla wafer in place of the crust and top with fruit topping! (pictured above with blueberry pie filling).

You cannot go WRONG with this recipe!

Trust me!

Everything here is:

Jennifer Tested

Mother Approved

Cheesecake Brownie Bars

• 1 box of brownie mix
• 1/2 cup applesauce
• 3 egg whites, divided
• 1/4 cup water
• 1 pkg. (8 oz.) Neufchatel Cheese, (Same flavor, less fat - Made by Philadelphia) softened
• 1/2 cup sugar
• 1/4 cup flour

1. PREHEAT oven to 350°F.
2. Mix brownie mix, applesauce, 2 of the egg whites and water. Pour into 13x9-inch baking pan sprayed with cooking spray.
3. MIX Neufchatel cheese, sugar, flour and remaining egg white until well blended. Spoon over brownie batter. Cut through batter with knife several times for marble effect.
4. BAKE 28 to 30 min. or until wooden toothpick inserted in center comes out with fudgy crumbs attached. Cool in pan on wire rack.
   

*Chef's Tip*

Serve warm with Vanilla Bean ice cream OR ice cream AND fudge sauce, whip cream, and a cherry. This recipe gets a HUGE wow with very little effort!


Thanks to kraftfoods for this delicious recipe!


WOW FACTOR: HIGH

Black Forest Cheesecake

• 20 OREOs crushed (about 2 cups)
• 3 Tbsp. butter, melted
• 4 pkg. (8 oz. each) Cream Cheese, softened
• 1 cup sugar
• 1 tsp. vanilla
• 1 cup Sour Cream
• 6 squares BAKER'S Semi-Sweet Baking Chocolate, melted
• 4 eggs
• 2 cups thawed Whipped Topping
• 1 can (21 oz.) cherry pie filling
  

1. PREHEAT oven to 325ºF.
2. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan.
3. Mix cookie crumbs and butter; press firmly onto bottom of prepared pan. Bake 10 min.
4. BEAT cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended.
5. Add sour cream and chocolate; mix well.
6. Add eggs, one at a time, mixing on low speed after each addition just until blended.
7. Pour over crust.
8. BAKE 40 min. or until center is almost set. Cool.
9. Refrigerate at least 4 hours or overnight.
10. Lift cheesecake from pan, using foil handles.
11. Top with whipped topping and pie filling.
    

Thanks to kraftfoods.com for this amazing recipe!