Apple Creme Brulee Cheesecake

Apple Creme Brulee Cheesecake

Ingredients:
1 1/2 cups graham cracker crumbs
2 1/2 tablespoons sugar 4-5 tablespoons melted butter
3 green apples, sliced into 1/4 in. slices
1 tablespoon lemon juice
2 tablespoons unsalted butter
1 1/2 tablespoons sugar
2 1/2 tablespoons heavy cream
1 pinch nutmeg
3 (8 ounce) packages cream cheese
1 1/4 cups sugar
2 teaspoons vanilla extract
1 pinch salt
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/2 cup sour cream (full fat)
1 tablespoon cornstarch or flour
4 large eggs 1
/4 cup brown sugar (for brulee topping)

Directions:

1. Preheat the oven to 325 degrees F.
2. Grease the bottom and sides of a 9-inch springform pan.
3. In a bowl, combine the graham cracker crumbs and the sugar.
4. Add 4 tablespoons of the butter and mix.
5. If the crumbs seem dry, add the last tablespoon of butter.
6. Press onto the bottom of the springform pan.
7. Press in an even layer.
8. Bake for 8 to 10 minutes.
9. The crust should be firm and golden.
10. Remove from the oven and let cool on a wire rack.
11. Cool the crust completely.
12. Once cooled, wrap the outside of the pan in a heavy duty piece of aluminum foil.
13. Apples:. Toss the apples with the lemon juice.
14. Melt the butter in a large skillet.
15. Add the apples and cook for 2 minutes, over medium heat, until the apples begin to soften.
16. Sprinkle with sugar and cook for an additional 2 to 3 minutes, until the apples soften further and begin to turn golden.
17. Add the cream and the nutmeg and lower the heat slightly.
18. Cook until the cream has been absorbed by the apples, about 10 minutes.
19. Transfer the apples to a plate and let cool completely.
20. Cheesecake.
21. In the bowl of your mixer, beat the cream cheese for a minute or two until it's smooth.
22. Add the sugar and beat at medium speed until smooth, about 2 or 3 minutes.
23. Add the vanilla extract, the salt, the cinnamon and the ginger and beat for another minute.
24. Add the sour cream and cornstarch and beat until blended, another minute or two.
25. Add the eggs, one at a time, scraping the sides of the bowl after each addition.
26. Preheat the oven to 350 degrees F.
27. Layer the apples over the cooled graham cracker crust.
28. Pour the prepared cheesecake filling over the apples.
29. Place the pan in a large, shallow roasting pan and add hot water to come about halfway up the side of the springform pan.
30. Carefully place the pan in the oven.
31. Bake for between 70 and 80 minutes, until only wobbly in middle.
32. Remove the cheesecake from the oven and from the water bath.
33. Peel off the aluminum foil layer and place on a rack to cool completely.
34. Once cool, place in the refrigerator to chill overnight.
35. Just before serving, sift brown sugar over top of cheesecake to lightly cover the entire surface.
36. Put the cheesecake under the broiler, melt the sugar to form a thin crust.

Brownie Pumpkin Cheesecake

Brownie Pumpkin Cheesecake

Ingredients:

1 (1 lb) box dark chocolate fudge brownie mix
1/4 cup water (or as called for on mix box)
1/2 cup vegetable oil (or as called for on mix box)
3 eggs (or as called for on mix box)
2 (8 ounce) packages cream cheese, softened
1/2 cup sugar 1/2 cup canned pumpkin
2 eggs 1/2 teaspoon vanilla extract
1/2 teaspoon pumpkin pie spice
1/2 cup semi-sweet chocolate chips, melted

Directions:

1. Heat oven to 350 degrees F.
2. Spray 10" springform pan with cooking spray.
3. Make brownie batter as directed on box for basic recipe; spread in pan.
4. Bake 24 to 28 minutes.
5. Meanwhile in a large bowl beat cream cheese and sugar with electric mixer on medium speed until smooth and creamy.
6. Beat in pumpkin until well blended.
7. On low speed, beat in eggs 1 at a time, just until combined.
8. Stir in vanilla and pumpkin pie spice.
9. Reserve 1/2 cup of filling in small bowl.
10. Pour remaining filling over baked brownie base.
11. Stir melted chocolate in reserved filling; place chocolate in large resealable plastic bag.
12. Seal bag; cut off 1 corner of the bag.
13. Pipe filling onto cheesecake to make swirls or shapes as desired.
14. Bake 40-45 mins or until center is almost set.
15. Cool 30 minutes
16. Run knife around edge of pan to loosen cake.
17. Cool 30 mins longer.
18. Refrigerate at least 2 hours before serving.
19. Refrigerate leftovers.

Boston Cream Cheesecake

Boston Cream Cheesecake

Ingredients:

1 (18 ounce) box yellow cake mix
3 (8 ounce) packages cream cheese, softened
3/4 cup granulated sugar
2 teaspoons vanilla, divided
3/4 cup sour cream 3 eggs
2 ounces unsweetened chocolate squares
3 tablespoons milk
2 tablespoons butter or margarine
1 cup powdered sugar

Directions:

1. Grease bottom of 9-inch springform pan.
2. Prepare cake batter as directed on package; pour into prepared pan.
3. Bake at 325°F for 25 minutes if using a silver springform pan. (Bake at 300°F for 20 minutes if using a dark nonstick springform pan.)
4. Cool.
5. Beat cream cheese, granulated sugar and 1 teaspoon of the vanilla in large bowl with electric mixer on medium speed until well blended.
6. Add sour cream; mix well.
7. Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
8. Pour over cake layer in pan.
9. Bake at 325°F for 40 to 45 minutes or until center is almost set if using a silver springform pan. (Bake at 300°F for 40 to 45 minutes or until center is almost set if using a dark nonstick springform pan.).
10. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.Place chocolate, milk and butter in medium microwavable bowl.
11. Microwave on HIGH 2 minutes or until butter is melted, stirring after 1 minute.
12. Stir until chocolate is completely melted.
13. Add powdered sugar and remaining 1 teaspoon vanilla; mix well.
14. Spread over cooled cheesecake.
15. Refrigerate 4 hours or overnight.

Strawberry Vanilla Cheesecake

Strawberry Vanilla Cheesecake

Ingredients:
2 cups graham crackers, crushed
1/2 teaspoon cinnamon
2 tablespoons sugar
5 tablespoons butter, melted
3 (8 ounce) packages cream cheese, softened
3 large eggs
3/4 cup granulated sugar
1 tablespoon flour
1/4 teaspoon salt
1 teaspoon vanilla
1/4 cup whipping cream
3 cups strawberries (fresh or frozen)
1 tablespoon lemon juice
1/4 cup sugar (omit if using sweetened, frozen berries)
1 tablespoon cornstarch
2-3 drops red food coloring
1 cup berries (fresh or individually frozen, cleaned and hulled use whole or if preferred, cut into smaller pieces)

Directions:

1. Crush the graham crackers.
2. Mix the crumbs with the cinnamon, sugar, and melted butter in a nine or ten-inch springform pan.
3. Press the mixture into a crust across the bottom of the pan and up the sides.
4. Put the crust in the refrigerator to set up while you prepare the filling and the topping.
5. Make the topping.
6. Puree the strawberries in a blender with the lemon juice.
7. You should have about 1 1/2 cups of purée.
8. If you would like to remove the seeds, run the puree through a sieve.
9. Place the puree in a small saucepan.
10. Add the sugar, food coloring, and cornstarch.
11. Cook over medium heart, stirring often, until thickened and bubbly.
12. Set aside to cool.
13. Preheat the oven to 325 degrees.
14. Mix the cream cheese with the paddle attachment of your stand-type mixer set at medium speed until smooth and creamy, about five minutes.
15. Add the eggs, granulated sugar, flour, salt, vanilla, and whipping cream, and gently cream together until smooth.
16. Do not over beat.
17. Pour one half of the cream cheese filling into the crust.
18. Spoon about 2/3’s of the strawberry sauce onto the filling then spoon the remaining cream cheese over the strawberry sauce.
19. Refrigerate the remaining sauce.
20. Bake for 40 to 45 minutes or until almost set (the top just starts to turn golden and the center of the cake is just barely jiggly.)
21. Let the cake cool in the pan on a wire rack for ten minutes.
22. Run a knife around the edge of the pan to loosen.
23. Remove the ring and let the cheesecake cool completely.
24. Refrigerate for several hours.
25. To serve, stir the berries into the remaining sauce and spoon over the cheesecake.

Best Lemon Sour Cream Cheesecake

Best Lemon Sour Cream Cheesecake

Ingredients:
Crust:
2 1/4 cups graham cracker crumbs
6 tablespoons butter, melted
1/4 cup brown sugar
1 1/2 teaspoons cinnamon
Filling:
3 (8 ounce) packages cream cheese, softened 8 hours
3 eggs
3/4 cup sugar
3 tablespoons lemon juice, strained
2 tablespoons flour
2 teaspoons vanilla extract, divided
1 teaspoon lemon zest, finely grated
1 pint sour cream
3 tablespoons sugar
Glaze:
1/2 cup sugar
4 teaspoons cornstarch
1/2 cup water
2 tablespoons lemon juice

Directions:

1. Preheat oven to 350°F.
2. Using your hands or the back of a spoon, mix all crust ingredients in a bowl until well combined.
3. Press into bottom of an 11 to 12-inch spring form pan.
4. Bake for 5 minutes.
5. Let cool; refrigerate until needed.
6. Using an electric mixer, beat cream cheese at high speed until completely smooth.
7. Add eggs one at a time, beating until smooth after each addition.
8. Beat at medium speed as you gradually add the sugar, then flour, lemon juice and 1 teaspoon vanilla, mixing until well blended.
9. Stir in lemon zest.
10. Pour into crust; bake at 350°F for 35 minutes.
11. Blend sour cream with remaining teaspoon vanilla and 3 tablespoons sugar; set mixture in warm place.
12. Remove cake from oven, and gently spread sour cream mixture on top.
13. Return to oven and bake for another 12 minutes.
14. Cool on rack for 30 minutes.
15. Refrigerate until topping is cool, but not completely chilled.
16. Combine all glaze ingredients and blend until smooth.
17. Bring to a boil, stirring constantly until thickened (3 minutes).
18. Chill until cool, but not set.
19. Spread on top of cheesecake.
20. Chill overnight.

Apple Pie Cheesecake

Apple Pie Cheesecake

Ingredients:
1 cup graham cracker crumbs
3 tablespoons sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup melted butter
1/4 cup finely chopped pecans (optional)
3 (8 ounce) packages cream cheese, softened
3/4 cup white sugar
3 large eggs
3/4 teaspoon vanilla extract
2 1/2 cups chopped peeled apples
1 tablespoon lemon juice
1/4 cup sugar
1/2 teaspoon ground cinnamon
8 tablespoons caramel topping
whipped cream
4 tablespoons chopped pecans

Directions:

1. Preheat oven to 350 degrees.
2. Lightly grease a 9 or 10-inch springform pan.
3. Combine the first six ingredients and press into the bottom of the prepared springform pan.
4. Bake for 10 minutes and cool on a wire rack.
5. In a large mixing bowl beat the cream cheese and sugar until smooth.
6. Add the eggs and beat on low until just combined.
7. Stir in vanilla.
8. Evenly pour over the baked crust.
9. Toss the apples with lemon juice, sugar, cinnamon and carefully spoon over the cream cheese mixture.
10. Bake for 55 to 60 minutes or until center is almost set.
11. Remove from oven and cool on a wire rack for 10 minutes.
12. Carefully run a knife around the edge of cheesecake to loosen.
13. Drizzle with 4 T of the caramel topping.
14. Continue to cool for 1 hour.
15. Place in the fridge overnight.
16. Remove sides from the pan.
17. Just before serving garnish with whipping cream, chopped pecans and the remaining caramel.
    

Almond Cheesecake

Almond Cheesecake

Ingredients:
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup melted butter
2 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
3 eggs
1 teaspoon almond extract or 2 teaspoons vanilla

Directions:

1. Preheat oven to 300.
2. Combine graham crackers crumbs, sugar and butter.
3. Press into springform pan.
4. Beat cheese until fluffy in food processor.
5. Gradually beat in milk.
6. Add eggs and almond extract, mix well.
7. Pour into prepared pan.
8. Bake 45- 50 minutes.
9. Cool and chill.
10. Serve plain or with your favorite topping.