3 STEP PHILADELPHIA CHEESECAKE RECIPES
PHILADELPHIA 3-STEP PUMPKIN CHEESECAKE RECIPE - FOOD.COM
This is "cheesecake for dummies"! I found this recipe on kraftfoods.com and it is the easiest way to making a cheesecake other than buying it. People who don't like pumpkin pie will love this! Pumpkin Pie Spice can be used in place of the cinnamon, cloves and nutmeg. Cooking time includes refrigeration time!
Total Time 4 hours
Prep Time 10 minutes
Cook Time 3 hours 50 minutes
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat over to 350 degrees.
- Beat cream cheese, pumpkin, sugar, vanilla and spices in a large bowl with electric mixer on medium speed until well blended.
- Add eggs; beat just until blended.
- Pour into crust.
- Bake 40 minutes or until center is almost set.
- Cool and refrigerate 3 hours or overnight.
- Top with whipped topping just before serving. Store leftovers in refrigerator.
Nutrition Facts : Calories 420.1, FatContent 29.3, SaturatedFatContent 15.3, CholesterolContent 121, SodiumContent 382, CarbohydrateContent 33.6, FiberContent 0.9, SugarContent 23.9, ProteinContent 7.4
PHILADELPHIA 3-STEP CHEESECAKE - MY FOOD AND FA…
Enjoy a PHILADELPHIA 3-Step Cheesecake recipe, the creamy classic you can make anytime you're asked to bring dessert. This 3-step cheesecake recipe features only a few steps and all the delicious cheesecake flavor you love.
Provided by My Food and Family
Total Time 4 hours 20 minutes
Prep Time 10 minutes
Cook Time 4 hours 10 minutes
Yield 8 servings
Number Of Ingredients 5
Steps:
- Heat oven to 325°F.
- Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; beat just until blended.
- Pour into crust.
- Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours.
Nutrition Facts : Calories 370, FatContent 26 g, SaturatedFatContent 13 g, TransFatContent 1 g, CholesterolContent 110 mg, SodiumContent 360 mg, CarbohydrateContent 0 g, FiberContent 0 g, SugarContent 0 g, ProteinContent 6 g
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PHILADELPHIA 3-STEP PUMPKIN CHEESECAKE - MY FO…
Make a delicious pumpkin cheesecake easily with our PHILADELPHIA 3-STEP Pumpkin Cheesecake. Mix, pour, bake—that's all you have to do for this 3-step pumpkin cheesecake! Serve this dessert as a Thanksgiving dessert or during any fall-themed get-together.
From myfoodandfamily.com
Total Time 4 hours 50 minutes
Calories 400 per serving
From myfoodandfamily.com
Total Time 4 hours 50 minutes
Calories 400 per serving
- Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours. Top with COOL WHIP just before serving.
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BAKED CHEESECAKE RECIPE - BBC GOOD FOOD
This authentic creamy dessert will add a taste of New York to any dining table. Our American-style baked cheesecake recipe makes an easy family dessert.
From bbcgoodfood.com
Total Time 1 hours 30 minutes
Category Dessert, Dinner
Cuisine American
Calories 549 calories per serving
From bbcgoodfood.com
Total Time 1 hours 30 minutes
Category Dessert, Dinner
Cuisine American
Calories 549 calories per serving
- Run a round-bladed knife around the sides of the tin to loosen any stuck edges. Unlock the side, slide the cheesecake off the bottom of the tin onto a plate, then slide the parchment paper out from underneath.
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CLASSIC CHEESECAKE – INSTANT POT RECIPES
If social media is to be believed (does Facebook lie?), a cheesecake is one of the first things people make in their Instant Pots. We’ve seen a lot of techniques over the years — and written a lot of pressure-cooker cheesecake recipes, too — and we can tell you we heartily don’t get why people tend to overcomplicate what can be a fairly simple process for a rich, mousse-like (not New York–style) cheesecake.
First, don’t cover the cheesecake. True, it can get a drop or two of moisture on top. You can blot these off with a paper towel when you open the lid. A cover on the pan gets in the way as the batter rises. You end up with a top that’s partly fused to the foil, often a mess.
Second, never use the quick-release method — which instantly brings any liquid left in the cheesecake to a near boil even after the cake has mostly set, resulting in bumps and cracks. Instead, use a natural release for a better texture, set, and look.
Finally, cook the cheesecake only on HIGH pressure, not MAX, which is too aggressive for a successful cheesecake.
From recipes.instantpot.com
Reviews 5
Cuisine Modern
From recipes.instantpot.com
Reviews 5
Cuisine Modern
- To serve, uncover and run a thin knife between the pan and the cake. Unlatch the sides of the pan and open it to remove the cake inside. If desired, use a long, thin knife to slice the cake off the pan’s base and use a large metal spatula to transfer the cheesecake to a serving platter.
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BAKED LEMON CHEESECAKE RECIPE - DELICIOUS. MAGAZINE
This baked lemon cheesecake recipe has been adapted from Eliza Acton’s cookbook, published in 1845. The recipe’s update is based on a modern classic – New York cheesecake.
From deliciousmagazine.co.uk
Total Time 2 hours 40 minutes
Cuisine British recipes
Calories 586kcals per serving
From deliciousmagazine.co.uk
Total Time 2 hours 40 minutes
Cuisine British recipes
Calories 586kcals per serving
- Bake for 50-60 minutes until the top is lightly golden and set at the edges but the middle still has a good wobble when the cheesecake is shaken gently. Remove from the oven and leave to cool completely before removing from the tin. To serve, top with the caramelised lemon slices and dust with a little more icing sugar, if you like.
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PHILADELPHIA 3-STEP CHEESECAKE RECIPE - (3.9/5)
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PHILADELPHIA® CLASSIC CHEESECAKE RECIPE | ALLRECIPES
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PHILADELPHIA® NEW YORK CHEESECAKE - ALLRECIPES
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PHILADELPHIA CHEESECAKE RECIPE ORIGINAL KRAFT
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CLASSIC CHEESECAKE RECIPE | MYRECIPES
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THE FOOD TIMELINE: CAKE HISTORY NOTES
(3) Stir in 1 cup walnuts and 1/2 to 1 cup raisins, if desired. (4) Turn the batter into an oiled loaf lan; bake at 325 degrees F. for about 1 hour, until well browned and a tester comes out clean. ---Recipes for …
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