CHEESECAKE RECIPE WITH 3 PACKAGES OF CREAM CHEESE RECIPES
OUR BEST CHEESECAKE - ALLRECIPES
Not only is this our best cheesecake-a rich, creamy, cherry-topped showstopper--it's also one of the easiest to make!
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Total Time 6 hours 25 minutes
Prep Time 15 minutes
Yield 16 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees F.
- Mix graham crumbs, butter and 1/4 cup sugar; press onto bottom of 9-inch springform pan.
- Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
- Bake 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
- Top with pie filling before serving.
Nutrition Facts : Calories 341.4 calories, CarbohydrateContent 36.2 g, CholesterolContent 97.9 mg, FatContent 20.6 g, FiberContent 0.2 g, ProteinContent 5 g, SaturatedFatContent 11.1 g, SodiumContent 277.1 mg, SugarContent 18 g
CREAM CHEESE CHEESECAKE RECIPE - FOOD.COM
This is a cream cheese and sour cream cheesecake. I don't bake it in a water bath, since I prefer a crisp crust.
Total Time 1 hours 30 minutes
Prep Time 30 minutes
Cook Time 1 hours
Yield 1 9inch cheesecake, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 325°F.
- Lightly brush the inside of a 9-inch pie or cake pan and the outside of a smaller pan with some of the melted butter.
- In the bowl of a food processor, combine the crumbs and remaining butter.
- Pat the mixture evenly into the pan and press it down with the bottom of the smaller pan.
- Bake until firm and lightly browned, about 15 minutes.
- Cool on a wire rack.
- In the bowl of a mixer fitted with the whisk attachment, beat the cream cheese and sugar for 2 minutes.
- Add the eggs one at a time, scraping down the sides of the bowl frequently.
- Beat in the lemon zest, vanilla and salt.
- Fold in the sour cream by hand.
- Scrape the filling into the crust and smooth the top.
- Bake until the cake is barely set, about 45 minutes.
- Cool in the pan on a wire rack, then cover and refrigerate for at least 3 hours or overnight.
Nutrition Facts : Calories 383.8, FatContent 31.8, SaturatedFatContent 19.5, CholesterolContent 155.5, SodiumContent 227.9, CarbohydrateContent 19.3, FiberContent 0, SugarContent 17, ProteinContent 6.7
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