Cherry-Berry Cheese Cake

Ingredients:

1 graham cracker crumb crust
1 can sweetened condensed milk
1 (8 oz.) pkg. cream cheese, softened
1 tsp. vanilla
¼ C. lemon juice
1 can cherry (or any berry) pie filling

Directions:

In a large bowl, beat the cream cheese until fluffy. Slowly add milk and continue to stir until blended well. Add vanilla and lemon juice. Mix well. Pour into piecrust. Chill until firm, about 3 hours. Top with cherry, blueberry or strawberry pie filling. Refrigerate over night.

White Chocolate Cheesecake

1 cup pecan halves, divided
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/4 cup margarine or butter, melted
3 8-ounce packages cream cheese, softened
1 14-ounce can sweetened condensed milk (not evaporated milk )
4 eggs
16-ounce package white chocolate baking squares, melted
2 teaspoons vanilla extract, divided
1 21-ounce can cherry pie filling
Whipped cream or topping

Reserve 5 pecan halves for garnish.

Finely chop and toasted remaining pecan halves. Preheat oven to 300 degrees.

Mix crumbs, chopped pecan halves, sugar and melted margarine or butter; press firmly on bottom of 9-inch spring form pan. Beat cream cheese in large bowl with mixer at medium speed until fluffy. Gradually beat in sweetened condensed milk until smooth.

Blend in eggs, melted chocolate and 1 teaspoon vanilla. Pour into prepared pan. Bake 60 to 70 minutes or until center is set.

Cool completely at room temperature. Refrigerate for at least 4 hours. Mix cherry pie filling and remaining vanilla. Remove side of spring form pan.

Spoon cherry mixture over cheesecake. Garnish with dollops of whipped cream or topping around edge and reserved pecan halves. Cut into wedges to serve. Refrigerate leftovers.

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Pumpkin Cheesecake

2 C. gingersnap cookie crumbs
1/3 C. melted butter
24 oz. cream cheese
1 C. sugar
1/2 C. light brown sugar
3 eggs beaten
1 15 oz. can pumpkin
1/4 C. heavy whipping cream
1 T. pure bourbon vanilla extract
1 tsp. cinnamon
1 t. ginger
1/2 tsp. nutmeg
2 C. sour cream

Preheat the oven to 350 degrees. Butter a 10-inch spring form pan. Toss the gingersnap crumbs with the melted butter until evenly moistened. Press the crumbs into the bottom and 1 inch up the side of the prepared pan. Bake for about 12 minutes, or until the crust begins to color. Let the crust cool. Reduce the oven temperature to 325 degrees. In a large bowl, using an electric mixer, beat the cream cheese until smooth.

Beat in 3/4 cup of the granulated sugar and the brown sugar, then beat in the eggs 1 at a time until the mixture is thoroughly combined. In a medium bowl, combine the pumpkin puree and heavy cream with 1 teaspoon of the vanilla and the cinnamon, ginger and nutmeg. Add to the cream cheese mixture and beat until combined, scraping the bowl a few times. Wrap foil loosely around the bottom and up the side of the spring-form pan. Pour the cheesecake batter into the prepared pan and set it in a large baking dish or roasting pan. Place in the middle of the oven and pour 3 inches of hot water into the baking dish. Bake the cheesecake for about 70 minutes, or until the edges are firm and the center of the cheesecake is still slightly shaky.

In a small bowl, combine the sour cream with the remaining 1/4 cup of granulated sugar and 2 teaspoons of vanilla. Remove the cheesecake from the water bath and pour on the sour cream topping. Gently top the pan to spread the topping, and continue baking the cheesecake for 10 more minutes.

Transfer the cheesecake to a rack and let cool for 1 hour. Remove the foil and the side of the pan and refrigerate the cheesecake for at least 4 hours or overnight.

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Keylime Cheesecake

Crust Ingredients:

1 C. shortbread cookie crumbs
2 T. butter or margarine, melted

Grease a 9-inch spring form pan with butter.

In a medium bowl, combine cookie crumbs and butter; mix well. Press into bottom of prepared spring form pan; refrigerate.

Filling Ingredients:

3 8 oz. package cream cheese, softened
1 C. sugar
3 eggs
1 T. grated lime rind
1/4 C. lime juice

Preheat oven to 325°F.

In a large mixing bowl, beat cream cheese until smooth. Add sugar; beat until well blended. Add eggs, one at a time, beating well after each addition. Stir in lime rind and juice. Pour into prepared crust.

Bake 55 to 65 minutes or until filling is set. Turn oven off; prop the door open. Let cheesecake stand in oven for 30 minutes. Remove from oven; let stand for 10 minutes. Remove the sides of the pan; cool to room temperature on a wire rack. Refrigerate overnight.

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Blueberry Cheesecake

3- (8 oz.) packages cream cheese, softened
1 1/4 C. sugar
3 T. flour
1/2 tsp. salt
4 large eggs
1- (8 oz.) container sour cream
1 tsp. pure vanilla extract
1 T. grated lemon zest
1 1/2 C. fresh or thawed frozen blueberries

Beat cream cheese at medium speed with electric mixer until smooth. Combine sugar, flour and salt. Add to cheese mixture and beat until blended. Add eggs, one at a time, beating well after each addition. Add sour cream, vanilla and lemon zest, beating just until blended. Gently fold in blueberries, carefully as not to break. Pour mixture into prepared pan. Bake at 300°F. for one hour and 10 minutes, or until center is firm; then tur off oven and open door. Cool for 30 minutes with oven door open. Transfer to rack and cool to room temperature. Refrigerate for several hours, or until completely chilled, before serving.

Topping:

1 c. whipping cream
2 tsp. sugar
2 T. sour cream
Blueberriesand lemon rind strips for garnish

Whip cream to soft peaks; then beat in sugar and sour cream just until blended. Spread over top of chilled cheesecake just before serving. Garnish with blueberries and lemon rind strips.

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Cherry Cheesecake

Crust:

1 cup graham cracker crumbs
3 tablespoons sugar
1/4 cup butter, melted

(Or…buy a ready made one)

Filling:

24 ounces cream cheese, softened
3/4 cup sugar
1 teaspoon vanilla extract
3 eggs
16 ounces cherry pie filling, chilled – for topping

Combine crumbs, sugar, and butter; press onto bottom of 9-inch spring form pan. Bake at 350 F, 10 minutes.

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. Bake at 450 F, 10 minutes. Reduce oven temperature to 250 F; continue baking for 30-40 minutes. Loosen cake from rim of pan.

Chill. Spread cherry pie filling over cheesecake before serving.

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Chocolate Cheesecake

1 9 inch chocolate cookie crumb crust
3 – 8 oz. pkgs cream cheese
1 1/2 c. sugar
3 eggs
1 c. sour cream
12 oz. melted chocolate
2 tsp. pure vanilla

Mix cream cheese and sugar together, blending well. Add eggs one at a time. Add sour cream, vanilla, then add melted chocolate.

Heat oven and add 8 cups of boiling water to a pan and place on bottom oven shelf. This will provide moisture.

Bake at 400°F. for 15 minutes, turn oven down to 225°F. and bake another 50 minutes. or until set in the center. Turn oven off and let cheesecake set with oven door cracked 1 hour. Chill

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Basic New York Style Cheesecake

5 (8 oz.) pkg. cream cheese
5 whole eggs
2 egg yolks
1 3/4 cup sugar
3 tbsp. flour
2 cup graham crackers
1 stick butter, not margarine

Cream together cream cheese and sugar; add in flour, blend. Add milk. Pour into pan already lined with graham cracker mixture (see crust below).

Bake at 425 degrees for 10 minutes, then reduce oven to 175 – 200 degrees (depending on your oven) and bake 1 hour. Let set in oven (turned off) for additional hour. Remove and chill.

Graham cracker crust:

blend graham crackers and butter. Using 10 inch spring pan, press in bottom and sides to about 1/2 – 3/4 inch from top.

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