PHILADELPHIA CREAM CHEESE 3 STEP CHEESECAKE RECIPES

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PHILADELPHIA 3-STEP PUMPKIN CHEESECAKE RECIPE - FOOD.COM



Philadelphia 3-Step Pumpkin Cheesecake Recipe - Food.com image

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

2 (8 ounce) packages Philadelphia Cream Cheese, softened
1/2 cup canned pumpkin
1/2 cup sugar
1/2 teaspoon vanilla
1/2 teaspoon ground cinnamon
1 dash ground cloves
1 dash ground nutmeg
2 eggs
1 graham cracker pie crust
1 cup whipped topping, thawed

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

HOW TO MAKE PERFECT CHEESECAKE - STEP-BY-STEP RECIPE | KITCHN



How To Make Perfect Cheesecake - Step-by-Step Recipe | Kitchn image

Here's a step-by-step recipe for creamy, no-fail cheesecake. We explain water baths, best ingredients, and all the smartest tips for perfect cheesecake.

Provided by Emma Christensen

Categories     Cake    Dessert    Sweets    Baked good    Cheesecake

Total Time 0S

Yield 10

Number Of Ingredients 12

Butter, for coating the pan
2 pounds full-fat cream cheese
1 cup granulated sugar
1 tablespoon cornstarch, or 2 tablespoons all-purpose flour (optional)
1/8 teaspoon salt
1/2 cup sour cream
2 teaspoons freshly squeezed lemon juice (optional)
1 teaspoon vanilla extract
3 large eggs
1 large egg yolk
12 whole graham cracker rectangles (6 ounces)
5 tablespoons unsalted butter

Steps:

  • Heat the oven and soften the cream cheese. Arrange a rack in the lower-middle position of the oven and heat the oven to 350°F. Take the blocks of cream cheese out of their boxes and let them come to room temperature on the counter while you prepare the crust, about 30 minutes.
  • Coat the pan with butter. Use your fingers to coat a small pat of butter all over the bottom and sides of a 9-inch or 10-inch springform pan.
  • Wrap the pan in foil. Cut 2 large pieces of foil and place them on your work surface on top of each other in a cross. Set the springform pan in the middle and fold the edges of the foil up and around the sides of the pan. The foil gives you extra protection against water getting into the pan during the water bath step.
  • Prepare the crust. Crush the graham crackers in a food processor (or in a bag using a rolling pin) until they form fine crumbs — you should have 1 1/2 to 2 cups. Melt the butter in the microwave or on the stovetop and mix this into the graham cracker crumbs. The mixture should look like wet sand and hold together in a clump when you press it in your fist. If not, add extra tablespoons of water (one a time) until the mixture holds together. Transfer it into the springform pan and use the bottom of a glass to press it evenly into the bottom. (For step-by-step instructions of this step, see How to Make a Graham Cracker Crust.)
  • Bake the crust. Place the crust in the oven (be careful not to tear the foil). Bake until the crust is fragrant and just starting to brown around the edges, 8 to 10 minutes. Let the crust cool on a cooling rack while you prepare the filling.
  • Mix the cream cheese, sugar, cornstarch, and salt. Place the cream cheese, sugar, cornstarch, and salt in the bowl of a stand mixer fitted with a paddle attachment. (Alternatively, use an electric handheld mixer and large bowl.) Mix on medium-low speed until the mixture is creamy, like thick frosting, and no lumps of cream cheese remain. Scrape down the beater and the sides of the bowl with a spatula.
  • Mix in the sour cream, lemon juice, and vanilla. Add the sour cream, lemon juice, and vanilla and beat on medium-low speed until combined and creamy. Scrape down the beater and sides of the bowl with a spatula.
  • Mix in the eggs and yolk one at a time. With the mixer on medium-low speed, beat in the eggs and the yolk one at a time. Wait until the previous egg is just barely mixed into the batter before adding the next one. At first, the mixture will look clumpy and broken, but it will come together as the eggs are worked in.
  • Stir a few times by hand. Scrape down the beater and sides of the bowl with a spatula. Stir the whole batter a few times by hand, being sure to scrape the bottom of the bowl, to make sure everything is incorporated. The finished batter should be thick, creamy, and silky. Don't worry if you see a few specks of un-mixed cream cheese here and there; they will melt into the batter during baking and won't affect the finished cheesecake.
  • Pour the batter over the cooled crust. Check to make sure the crust and the sides of the pan are cool — if they're cool enough to comfortably touch, you can go on. Pour the batter over the cooled crust and spread it into an even layer.
  • Transfer the pan to the water bath. Transfer the pan to a roasting pan or other baking dish big enough to hold it. Bring a few cups of water to a boil and pour the water into the roasting pan, being careful not to splash any water onto the cheesecake. Fill the pan to about an inch, or just below the lowest edge of foil.
  • Bake the cheesecake. Bake the cheesecake for 50 to 60 minutes. Cakes baked in a 10-inch pan will usually cook in 50 to 55 minutes; cakes in a 9-inch pan will cook in 55 to 60 minutes. The cheesecake is done when the outer two to three inches look slightly puffed and set, but the inner circle still jiggles (like Jell-O) when you gently shake the pan. Some spots of toasted golden color are fine, but if you see any cracks starting to form, move on to the next step right away.
  • Cool the cheesecake in the oven. Leave the cheesecake in the oven. Turn off the oven and crack the door open or prop it open with a wooden spoon. Let the cheesecake cool slowly for 1 hour.
  • Run a knife around the edge of the cake and cool the cake completely. Remove the cheesecake from the oven and from the water bath, unwrap the foil, and transfer it to a cooling rack. Run a thin-bladed knife around the edge of the cake to make sure it's not sticking to the sides (which can cause cracks as it cools). Let the cheesecake cool completely on the rack.
  • Chill the cheesecake for 4 hours in the refrigerator. Chill the cheesecake, uncovered, for at least 4 hours or up to 3 days in the refrigerator. This step is crucial for letting the cheesecake set and achieving perfect cheesecake texture — don't rush it.
  • Top the cheesecake and serve. Take the cheesecake out of the refrigerator about 30 minutes before you plan to serve. Unmold the cake and top the cheesecake just before serving. You can serve the cake right from the bottom of the springform pan, or use a large off-set spatula to gently unstick the crust from the pan and transfer it to a serving platter.

Nutrition Facts : SaturatedFatContent 24.5 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 38.1 g, SugarContent 27.6 g, ServingSize Serves 10, ProteinContent 9.1 g, FatContent 44.6 g, Calories 581 cal, SodiumContent 438.0 mg, FiberContent 0.6 g, CholesterolContent 0 mg

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