How to make cheese cake ?
• Caramel Apple Cheesecake • • 1 (21-ounce) can apple pie filling • 1 (9-inch) graham cracker crust • 2 (8-ounce) packages cream cheese , at room temperature • 1/2 cup sugar • 1/4 teaspoon vanilla extract • 2 eggs • 1/4 cup caramel topping • 12 pecan halves, plus 2 tablespoons chopped pecans Directions Preheat the oven to 350 degrees F. Reserve 3/4 cup of the apple filling; set aside. Spoon the remaining filling into the crust. Beat together the cream cheese, sugar, and vanilla until smooth. Add the eggs and mix well. Pour this over the pie filling. Bake for 30 to 35 minutes, or until the center of the cake is set. Cool to room temperature. Mix the reserved pie filling and caramel topping in a small saucepan and heat for about 1 minute, or until spreadable. Spoon the apple-caramel mixture over the top of the cheesecake and spread evenly. Decorate the edge of the cake with pecan halves and sprinkle with chopped pecans. Refrigerate the cake until ready to serve.
Here’s my best recipe: 1 3/4 cups finely crushed graham crackers 1/4 cup finely chopped walnuts 1/2 teaspoon ground cinnamon 1/2 cup margarine, melted 3 8-ounce packages of cream cheese, softened 1 cup sugar 2 tablespoons all-purpose flour 1 teaspoon vanilla 1/2 teaspoon finely shredded lemon peel 2 eggs 1 egg yolk 1/4 cup milk For the crust, combine the crushed crackers, the nuts, and the cinnamon. Stir in the margarine. Keep back 1/4 cup of the crumb mixture for a topping, if you like. Press the rest of the crust mix onto the bottom and about 2 inches up the sides of a 9-inch springform pan (whatever you are going to have your cheesecake in). In a mixer bowl, combine the cream cheese, sugar, flour, vanilla, and lemon peel (or leave out the lemon peel if you don’t like lemon flavor). Beat this all with an electric mixer until it’s fluffy. Add eggs and yolk all together at once, beating it on low speed until it’s just combined — not too much. Then stir in the milk. Pour it all into th
Classic New York Style Cheesecake Makes: 16 servings Prep: 1 1/4 hours Chill: 4 hours Bake: 65 minutes Cool: 2 hours Stand: 2 hours Ingredients 1/2 cup butter, softened 1/4 cup packed brown sugar 4 eggs 1 1/4 cups all-purpose flour 4 8-ounce packages cream cheese, softened 1 1/4 cups granulated sugar 1/4 cup all-purpose flour 4 teaspoons vanilla 2 8-ounce cartons dairy sour cream 1/4 cup granulated sugar Directions Preheat oven to 350. In a large mixing bowl beat butter on medium to high speed for 30 seconds. Add brown sugar. Beat until fluffy. Add one of the eggs; beat well. Slowly beat in the 1 1/4 cups flour until combined. Divide dough in half. Cover and refrigerate one portion. Spread remaining portion onto the bottom of an ungreased 10-inch springform pan with sides removed. Place on baking sheet. Bake for 10 minutes. Let cool completely. When bottom crust has cooled, attach sides of pan. Press chilled dough onto sides to a height of about 1 3/4 inches. Set aside. Increase oven t
Sopailla Cheesecake 2 (8 oz.) pkgs. Philadelphia Cream Cheese 1 cup sugar 2 tsp cinnamon 1 tsp vanilla 2 cans crescent rolls 1 stick butter Preheat oven to 350ºF. Mix Cream Cheese, Sugar and vanilla with a beater until smooth. Lay out 1 can crescent rolls in bottom of a glass baking dish. Add Cream Cheese mixture on top of crescent rolls, then add the other can of crescent rolls on top. Melt 1 stick of butter and pour over top, sprinkle with cinnamon and sugar. Place in preheated oven for 30-35 min. This can be eaten warm or cold. I prefer room temp.
