LAYER CHEESECAKE RECIPES

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DELUXE DOUBLE LAYER CHEESECAKE RECIPE - FOOD.COM



Deluxe Double Layer Cheesecake Recipe - Food.com image

Great Grandma Rush's Cheesecake recipe. This recipe includes making the graham cracker crust, and the two layer cheesecake. I use 1-gallon ziplock and my rolling pin to crush the graham crackers. I also use real lemon for the lemon juice. This recipe was designed for a springform pan, if using glass pie plates this usually can be made into two cakes. Servings vary based on how large you cut the slices.

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 1-2 cakes, 8-16 serving(s)

Number Of Ingredients 10

2 1/2 cups graham crackers, Crushed
1 -1 1/2 cup melted butter
1/2 cup sugar
3 bricks cream cheese (softened)
1 cup sugar
3 eggs
1 tablespoon lemon juice
1 1/2 cups sour cream
4 -5 tablespoons sugar
1 teaspoon vanilla

Steps:

  • Graham Cracker Crust - Mix crushed graham crackers and 1/2 C sugar. Add melted butter and mix. Press graham cracker mix into springform pan (or glass pie plate). Bake for 9 min @ 350 deg.
  • First Layer - Blend cream cheese, 1 C sugar, eggs, and lemon juice until smooth (about 2-3 min). Pour over baked crust. Bake 25-29 min @ 350 deg.
  • Second Layer - Stir sour cream, 4-5 tbls sugar, and vanilla until smooth. Pour over cake. Bake 5 min @ 350 deg.
  • Finish - Let cake set overnight in refrigerator.

Nutrition Facts : Calories 596, FatContent 36, SaturatedFatContent 20.5, CholesterolContent 153.2, SodiumContent 389.4, CarbohydrateContent 65.5, FiberContent 0.7, SugarContent 53.6, ProteinContent 5.3

CHEESECAKE LAYERED RED VELVET CAKE RECIPE: HOW TO MAKE IT



Cheesecake Layered Red Velvet Cake Recipe: How to Make It image

I love both red velvet cake and cheesecake. So why not combine them into one stunning red velvet cheesecake recipe? It's best when served chilled, right out of the fridge. —Melissa Gaines, Knoxville, Tennessee

Provided by Taste of Home

Categories     Desserts

Total Time 01 hours 45 minutes

Prep Time 35 minutes

Cook Time 01 hours 10 minutes

Yield 16 servings.

Number Of Ingredients 23

2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1/2 cup sour cream
4 teaspoons all-purpose flour
1-1/2 teaspoons vanilla extract
2 large eggs, room temperature, lightly beaten
CAKE:
1-1/2 cups sugar
1-1/2 cups canola oil
1 cup buttermilk
2 large eggs, room temperature
1 bottle (1 ounce) red food coloring
2 teaspoons cider vinegar
1 teaspoon vanilla extract
2-1/2 cups cake flour
2 tablespoons baking cocoa
1-1/2 teaspoons baking soda
1 teaspoon salt
FROSTING:
3 packages (8 ounces each) cream cheese, softened
1-1/2 cups butter, softened
1 tablespoon vanilla extract
3 to 3-1/2 cups confectioners' sugar

Steps:

  • Preheat oven to 325°. Line bottom of a 9-in. springform pan with parchment; grease paper., In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, flour and vanilla. Add eggs; beat on low speed just until blended. Pour into prepared pan. Place on a baking sheet., Bake until center is set, 40-50 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate until ready to assemble, covering when completely cooled. , For cake, increase oven setting to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper., In a large bowl, beat sugar, oil, buttermilk, eggs, food coloring, vinegar and vanilla until well blended. In another bowl, whisk flour, cocoa, baking soda and salt; gradually beat into sugar mixture., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely. , For frosting, in a large bowl, beat cream cheese, butter and vanilla until smooth. Gradually beat in enough confectioners' sugar to reach desired consistency. Place 1 cake layer on a serving plate. Spread with 1 cup frosting. Carefully place cheesecake over frosting., Spread cheesecake with another 1 cup frosting. Top with remaining cake layer. Frost top and sides of cake with remaining frosting. Refrigerate overnight before serving.

Nutrition Facts : Calories 896 calories, FatContent 66g fat (28g saturated fat), CholesterolContent 166mg cholesterol, SodiumContent 676mg sodium, CarbohydrateContent 70g carbohydrate (51g sugars, FiberContent 1g fiber), ProteinContent 9g protein.

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