Best 6 Cream Cheese Cheesecake Recipes

CREAM CHEESE CHEESECAKE

Steps:

• Preheat the oven to 325°F.
• Lightly brush the inside of a 9-inch pie or cake pan and the outside of a smaller pan with some of the melted butter.
• In the bowl of a food processor, combine the crumbs and remaining butter.
• Pat the mixture evenly into the pan and press it down with the bottom of the smaller pan.
• Bake until firm and lightly browned, about 15 minutes.
• Cool on a wire rack.
• In the bowl of a mixer fitted with the whisk attachment, beat the cream cheese and sugar for 2 minutes.
• Add the eggs one at a time, scraping down the sides of the bowl frequently.
• Beat in the lemon zest, vanilla and salt.
• Fold in the sour cream by hand.
• Scrape the filling into the crust and smooth the top.
• Bake until the cake is barely set, about 45 minutes.
• Cool in the pan on a wire rack, then cover and refrigerate for at least 3 hours or overnight.

BASIC CREAM CHEESE PIE (MOM'S CHEESECAKE)

Steps:

• Preheat oven to 325.
• Combine in blender: egg, sugar, sour cream, vanilla. Blend.
• While still blending, add cream cheese pieces and pour in the melted butter.
• Pour into crust and bake for 30 minutes.

ITALIAN CREAM CHEESE AND RICOTTA CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.
• Mix the cream cheese and ricotta cheese together in a mixing bowl until well combined. Stir in the sugar, eggs, lemon juice, vanilla, cornstarch, flour, and butter. Add the sour cream last and stir. Pour the mixture into the prepared springform pan.
• Bake in the preheated oven 1 hour; turn oven off and leave in oven 1 hour more. Allow to cool completely in refrigerator before serving.

PUMPKIN CHEESECAKE CAKE WITH PUMPKIN CREAM CHEESE FROSTING

Steps:

• The cheesecake: Preheat the oven to 325*F. Place a large oven safe pan on the lower rack of the oven. Place a kettle of water on the stove to boil. Spray a 9-inch spring-form pan with nonstick spray similar to Baker's Secret.
• Cut a parchment circle, line bottom of springform pan and spray parchment with non-stick spray.
• Wrap foil around and up the sides of your springform pan. Tuck the points around the top edge to secure it.
• In a large bowl, use mixer to blend the cream cheese until it is smooth and creamy, 1 to 2 minutes. Add sugar and salt, miz approximately 2 more minutes. Scrape down the sides of the bowl periodically. Add the eggs, one at a time, mixing thoroughly after each one.
• Add sour cream, whipping cream and vanilla. Mix until smooth.
• Pour the batter into prepared pan. Set pan in your large oven safe pan inside preheated oven. Pour the boiling water into the large pan so it reaches 1/2 way up the side of the springform pan.
• Bake the cheesecake for 45 minutes. It should be just set.
• Carefully remove the cheesecake pan from the water bath. Cool on a rack for at least 20 minutes. Run a knife around edge and continue to cool completely.
• Carefully place a plate on top of cooled cheesecake layer and flip it over onto plate. Remove parchment paper.
• Cover in plastic wrap and freeze.
• The cake: Preheat the oven to 350 degrees F.
• Spray two 9-inch round cake pans with nonstick spray like Baker's Secret. Cut a round of parchment paper, line the pan and spray again with non-stick spray. I always use cake strips for every cake I bake so that my cakes always have nice, flat tops. So if you will be using them, soak them and attach them now.
• In a large bowl, use an electric mixer to combine the oil and sugars. Mix until thoroughly combined. Add eggs, one at a time, beating after each addition. Mix in the pumpkin. Beat well.
• In a separate bowl, whisk together the flour all other dry ingredients.
• Add the dry ingredients to the wet ingredients, alternating between the wet and dry ingredients until everything is combined.
• Pour the batter into your 2 prepared pans.
• Bake 30 to 35 minutes, or until toothpick inserted in the center comes out clean.
• Cool the cake in the pans for at least 15 minutes and then remove to wire rack, remove parchment and cool completely.
• The frosting: In a large bowl, use an electric mixer to combine the cream cheese, butter, pumpkin, spices and vanilla. Add 2 cups of powdered sugar and mix until combined. Add 1 additional cup of sugar slowly and continue to mix until smooth and creamy. If you frosting is too thin, carefully add a little bit of sugar. If it's too stiff, carefully add a little bit of milk or cream.
• If you did not use cake strips on your pans, carefully level your cakes now. Put the first cake layer on your cake plate. Remove the cheesecake from the freezer, unwrap it and put it on top of the first layer. If the cheesecake is larger than the cake layer, wait 15 minutes for the cheesecake to soften slightly and trim it to fit. Put the 2nd cake layer on top. Frost the top and sides of the cake.
• Keep cake refrigerated until served.
• Tip- I usually have leftover frosting. It is wonderful on pancakes or pumpkin muffins!

SWIRLED PUMPKIN AND CREAM CHEESE CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Prepare the crust by combining the cookie crumbs and margarine. Press into a 9 inch pie plate and bake at 350 degrees F (175 degrees C) for 10 minutes.
• Prepare the filling in a microwave safe bowl by combining the marshmallows, milk and pumpkin. Cook on medium heat and stir until all marshmallows are melted and mixture is smooth.
• Beat in cream cheese, cinnamon, ginger, cloves, salt and vanilla; fold in 1/2 container whipped topping.
• Melt caramel in microwave and drizzle 2 tablespoons over crust. Pour filling into crust and top with remaining whipped topping, pecans and any remaining cookie crumbs. Drizzle remaining caramel over top. Refrigerate for 8 hours or until chilled.

THEY WON'T KNOW IT'S NOT CREAM CHEESE CHEESECAKE

Steps:

• Mix the first 5 ingredients in a blender.
• Pour into graham cracker crust.
• Bake at 350 for 35 to 45 minutes or until knife inserted comes out clean.