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Oreo Cheesecake Recipe (Cheesecake Factory)

Ingredients

  • 1 12 cups Oreo cookie crumbs (about 18 to 23 cookies finely chopped)
  • 2 tablespoons melted butter
  • 1 12 lbs cream cheese
  • 1 cup sugar
  • 5 large eggs
  • 14 teaspoon salt
  • 2 teaspoons vanilla
  • 14 cup all-purpose flour
  • 8 ounces sour cream
  • 5 Oreo cookies (coarsely chopped for the batter)
  • 7 –9 coarsely chopped Oreo cookies, for the top of cheese cake

Oreo Cheesecake Recipe (Cheesecake Factory)

Directions

  1. Mix melted butter with Oreo crumbs and press in the bottom of a greased 9 inch springform pan. Cover bottom and 1/2-1 inch up the sides with crumbs. Refrigerate for 15 minutes.
  2. All ingredients need to be at room temperature before beginning.
  3. Beat cream cheese until light and fluffy.
  4. Keep mixer on a low setting during the mixing and beating process.
  5. Add sugar gradually and continue beating cream cheese until mixed through.
  6. Add eggs one at a time and continue to beat until blended.
  7. Stir vanilla, salt and flour into cream cheese and egg mixture.
  8. Add the sour cream.
  9. Turn off the mixer and gently stir in the 5 coarsely chopped Oreo cookies with a spoon.
  10. Pour mixture into springform pan; top with the 7-9 remaining coarsely chopped cookies.
  11. Place pan on top rack and in the middle of a preheated oven at 325 degrees and bake for 60- 75 minutes or until it jiggles slightly in the middle when the pan is gently shaken.
  12. Turn off the oven, prop the door open several inches and let the cheese cake stay in the oven for one hour.
  13. Cool on wire rack.
  14. When cool, refrigerate for 24 hours

Kraft has an even easier recipe on their website.

Cheesecake Recipe (Cheesecake Factory)

Ingredients

Crust

  • 14cup finely chopped pecans
  • 14cup finely chopped almonds
  • 14cup finely chopped walnuts
  • 34cup finely chopped vanilla wafer
  • 2tablespoons melted butter

Filling

  • 1 12lbs cream cheese
  • 1 13cups sugar
  • 5large eggs
  • 16ounces sour cream
  • 14cup flour
  • 2teaspoons vanilla extract
  • 2teaspoons lemon juice

Cheesecake Recipe (Cheesecake Factory)

Directions

Crust:

  1. Mix all nuts and vanilla wafer crumbs with melted butter and press into a 9 inch buttered springform pan, trying to line the sides as much as possible about 1 1/2″ up the sides of the pan, set aside.

Cheesecake:

  1. All above ingredients should be at room temperature before your begin.
  2. Start by beating the cream cheese until light and fluffy.
  3. Keep the mixer on a low setting throughout the beating and mixing process.
  4. Add the sugar a little at a time and continue beating until creamy.
  5. Add one egg at a time and beat after each egg.
  6. When eggs have been mixed into the cream cheese add flour, vanilla and lemon juice, mix well.
  7. Add the sour cream last and beat well.
  8. Pour cream cheese into the spring pan.
  9. Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes.
  10. When time is up, turn oven off, prop open oven door and leave in oven for one hour.
  11. After one hour, remove from oven.
  12. Let cool enough before the cheesecake is put into the refrigerator for 24 hours.

Pumpkin Cheesecake Recipe (Cheesecake Factory)

Ingredients

  • 34cup unsalted butter, melted (divided use)
  • 2 12cups graham cracker crumbs
  • 2 34cups sugar (divided use)
  • 1teaspoon salt, plus
  • 1pinch salt (divided use)
  • 2lbs cream cheese, room temperature
  • 14cup sour cream
  • 1(15 ounce) can pumpkin puree
  • 6large eggs, room temperature, lightly beaten
  • 1tablespoon vanilla extract
  • 2 12teaspoons ground cinnamon
  • 1teaspoon ground ginger
  • 14teaspoon ground cloves
  • 2cups sweetened whipped cream
  • 13cup pecans, toasted and roughly chopped

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Directions

  1. Position a rack in the middle of the oven and preheat to 350 degrees.
  2. Brush a 10 inch springform pan with some of the butter;stir remaining butter into graham cracker crumbs with 1/4 cup sugar and pinch salt.
  3. Press mixture into bottom and up sides of pan , packing it tightly and evenly.
  4. Bake until golden brown, 15 to 20 minutes.
  5. Cool on rack, then wrap outside of springform pan with heavy duty foil and place in a roasting pan.
  6. Bring a medium pot of water to boil.
  7. Meanwhile beat cream cheese with a mixer until smooth; add remaining 2 1/2 cups sugar and beat until just light, scraping down sides of bowl and beaters as needed.
  8. Beat in the sour cream, then add pumpkin, eggs, vanilla, 1 teaspoon salt, cinnamon, ginger and cloves and beat until just combined; pour into cooled crust.
  9. Without pulling rack out, gently place roasting pan in oven and pour boiling water into roasting pan until it comes about halfway up side of springform pan.
  10. Bake until outside of cheesecake sets but center is still loose, about 1 hour and 45 minutes.
  11. Turn off oven and open door briefly to let out some heat.
  12. Leave cheesecake in oven for 1 more hour, then carefully remove from roasting pan and cool on a rack.
  13. Run a knife around edges of springform pan, cover and refrigerate for at least 8 hours or overnight.
  14. Bring cheesecake to room temperature 30 minutes before serving.
  15. Unlock and remove springform ring.
  16. To finish, place a dollop of whipped cream on each slice and sprinkile with toasted pecans.

New York Cheesecake Pancake (IHOP) Recipe

For those times when you can’t get to the International House of Pancakes

Ingredients

  • 1 1/2 cups strawberries, hulled and sliced
  • 2 tablespoons seedless strawberry jam
  • 11/4 cups all-purpose flour
  • 11/4 cups buttermilk
  • 1 large egg
  • 1/4 cup vegetable oil
  • 1/4 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • Pinch of salt
  • 2 cups chopped frozen cheesecake
  • Cooking spray
  • Butter, confectioners’ sugar or whipped cream, for topping (optional)

Directions

  1. Mix the strawberries, jam and 2 tablespoons warm water in a bowl; set aside. Preheat the oven to 200 degrees F.
  2. Pulse the flour, buttermilk, egg, vegetable oil, granulated sugar, baking powder, baking soda and salt in a blender until smooth. Transfer to a bowl and stir in the cheesecake pieces, keeping them whole.
  3. Coat a large nonstick skillet or griddle with cooking spray and heat over medium heat. Working in batches, pour about 1/4 cup batter into the skillet for each pancake. Cook until bubbly on top, about 4 minutes, then flip and cook until the other side is golden brown, about 2 more minutes. Transfer the finished pancakes to a baking sheet and keep warm in the oven. Serve the pancakes topped with the strawberry sauce; top with butter, confectioners’ sugar or whipped cream, if desired.

Carrot Cake Cheesecake Recipe (Cheesecake Factory)

Ingredients

  • 16ounces cream cheese(at room temp)
  • 34cup granulated sugar
  • 1 tablespoon flour
  • 3 eggs
  • 1teaspoon vanilla

Carrot Cake

  • 34cup vegetable oil
  • 1cup granulated sugar
  • 2 eggs
  • 1teaspoon vanilla
  • 1cup flour
  • 1teaspoon baking soda
  • 1teaspoon cinnamon
  • 1dash salt
  • 1(8 1/2 ounce) can crushed pineapple, well drained with juice reserved
  • 1cup grated carrot
  • 12cup flaked coconut
  • 12cup chopped walnuts

Pineapple Cream Cheese Frosting

  • 2ounces cream cheese, softened
  • 1tablespoon butter, softened
  • 1 34cups powdered sugar
  • 12teaspoon vanilla
  • 1tablespoon reserved pineapple juice

Carrot Cake Cheesecake Recipe (Cheesecake Factory)

Directions

  1. To make cheesecake,
    In large bowl of electric mixer, beat together 2 pkgs cream cheese and 3/4 cup sugar until smooth.
  2. Beat in 1 tablespoon flour, 3 eggs and 2 teaspoons vanilla until smooth. Set aside.
  3. Meanwhile prepare Carrot Cake: In large bowl, combine oil, 1 cup sugar, 2 eggs and 1 teaspoon vanilla, blending thoroughly.
  4. Stir in 1 cup flour, baking soda, cinnamon and dash salt, mixing well.
  5. Stir in drained pineapple, carrots, coconut and walnuts.
  6. Spread 1 1/2 cups carrot cake batter over bottom of greased 9-or 9 1/2-inch springform pan.
  7. Drop large spoonfuls of cream cheese batter over carrot cake batter; top with large spoonfuls of remaining carrot cake batter.
  8. Repeat with remaining cream cheese batter, spreading evenly with a knife.
  9. Do not marble with a knife.
  10. Bake in preheated 350 degree oven 50 to 65 minutes or until cake is set and cooked through.
  11. Cool to room temperature, then refrigerate.
  12. When cake is cold, prepare Pineapple Cream Cheese Frosting.
  13. In a bowl of electric mixer, combine 2 oz cream cheese, butter, powdered sugar, 1/2 teaspoon vanilla, 1 tablespoon reserved pineapple juice and dash of salt.
  14. Beat until smooth and of spreading consistency.
  15. Frost top of cheesecake.
  16. Refrigerate 3 to 4 hours before serving.

Black Bottom Cheesecake Recipe

Ingredients

Cake Base:

  • One double chocolate cake mix (makes two flans).

Cream Cheese Filling:

  • 1-8oz package of cream cheese
  • 3/4 cup icing sugar
  • 4 cups of whipped cream or whipped topping

Directions

Case Base Directions

  1. Mix as directed on package.
  2. Pour into well greased and floured flan pans.
  3. Bake at 350 for 15-20 or until top springs back and a toothpick poked into the center comes out clean.
  4. Cool for 5 minutes and invert onto a cooling rack to cool completely.

Cream Cheese Filling Directions

  1. Mix the cream cheese with the icing sugar and beat together until light and fluffy.
  2. Mix in 3 cups of whipped cream or whipped topping
  3. Use the one cup of reserved cream to decorate
  4. Top with crushed toffee candy bar, like a Skor bar.

Chocolate Cheesecake Mousse Recipe

Ingredients

  • 1 envelope unflavoured gelatin
  • 2/3 cup water
  • 16 ounces light spreadable cream cheese
  • 1 cup chocolate chips
  • 1 teaspoon instant coffee powder  (optional)
  • 1 14 ounce / 300 ml can sweetened condensed milk
  • 1 cup whipping cream, whipped to soft peaks

Garnish

  • 1 cup whipping cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla
  • 1 envelope whipped cream stabilizer (if you are garnishing more than an hour ahead of time)

Directions

  1. Sprinkle gelatin over the water in a small saucepan.  Let stand one minute to soften before warming to dissolve over low heat.   Set aside.
  2. Melt chocolate over low heat or in microwave. Add coffee powder and cool to room temperature.
  3. Beat together cream cheese,  chocolate and sweetened condensed milk until smooth.
  4. Stir in gelatin and then whipped cream.  Stir until smooth.
  5. Pour into 6 individual glasses.  Chill 3 hours or until firm.
  6. Beat together whipping cream with sugar, vanilla, and stabilizer.
  7. Fill a pastry bag fitted with a star tip and swirl whipped cream over mousse to garnish.

Chill until serving.