Cheesecake

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Maxim's of New York Cheesecake
Crust for 8-inch Cake1/4 cup graham cracker crumbs1 teaspoon granulated sugar1 tablespoon butter, melted
Crust for 9-inch Cake3/4 cup graham cracker crumbs2 tablespoons granulated sugar2 tablespoons butter, melted
Filling for 8-inch Cake8 ounces cream cheese, softened1/4 cup granulated sugar1 egg yolk2 teaspoons vanilla extract1 egg white (at room temperature)1/3 cup sour cream2 tablespoons granulated sugar
Filling for 9-inch Cake1 1/2 pounds cream cheese, softened3/4 cup granulated sugar4 egg yolks4 teaspoons vanilla extract4 egg whites (at room temperature)2 cups sour cream1/3 cup granulated sugarPreheat oven to 325 degrees F for an 8-inch cake or to 350 degrees F for a 9-inch cake.In small bowl, combine crumbs, sugar and butter; blend well.Butter sides of spring-form pan. Press crumb mixture into bottom of pan.In a large bowl, beat cream cheese with an electric beater until light. Gradually add the sugar. Add egg yolks one at a time, beating well after each addition. Stir in 1/2 of the vanilla extract.Beat egg whites until stiff peaks form in a medium-size bowl. Very gently fold egg whites into cream cheese mixture. Pour mixture over crumbs. Bake until set and lightly browned on top. Bake an 8-inch cake for 30 to 35 minutes. Bake a 9-inch cake for 1 hour. Let cake cool on wire rack for 15 minutes.Turn oven up to 400 degrees F.Blend sour cream, and remaining sugar and the remaining vanilla extract in a medium-size bowl. Gently spread over top of cheesecake and bake until set, 5 to 7 minutes for an 8-inch cake or 10 minutes for a 9-inch cake. Cool to room temperature on wire rack. Chill at least 4 hours in the refrigerator.

New York Style CheesecakeCrust: 12 cinnamon graham crackers (crushed), 4 T melted butter. Press into pan
4-8oz pkg cream cheese, 1 1/2 C sugar, 3/4 C milk, 4 eggs, 1 C sour cream, 1 T vanilla,
1/4 C flour
Ingredients should be at room temperature. This is important for a smooth texture.
Preheat oven to 350F, Grease a 9 inch springform pan.
Cream: sugar and cream cheese ... then add in the milk... then add the the eggs one at a time Add: sour cream, vanilla and flour
Pour on top of the prepared crust in the springform pan.
Place the filled springform pan inside a roasting pan... then fill with boiling water to a level that is approximately 1/4-1/2way up the springform pan. Carefully place the roasting pan with the springform pan and water into the pre-heated oven and bake for about an hour or until just barely set.
Turn off the oven and leave the cheesecake inside with the door closed for 3-5 hours until the oven is cool. Do not open the oven during this time.

Butterscotch Cheesecake
Crust: 1 1/2 C graham cracker crumbs, 1/3 C brown sugar, 1/3 C melted butter.
Mix and press into pan. Bake 10 min at 325
Filling
Whisk: 14oz sweet condensed milk, 3/4 C milk, 3.4oz instand butterscotch pudding.
Beat: 3 - 8oz cream cheese, 1 t vanilla. Add to pudding.
Add: 3 beaten eggs.
Pour over crust. Bake in water bath 65-75 minutes at 325.
Garnish with whip cream and crushed butterscotch candy

Italian Cream Cheese and Ricotta Cheesecake2- 8oz soft cream cheese, 16oz ricotta cheese 1 1/2 C sugar, 4 eggs, 1 T lemon juice,
1 t vanilla, 3 T cornstarch, 3 T flour, 1/2 C melted butter, 1 pint sour cream
Preheat oven to 350 degrees F Lightly grease a springform pan.
Mix: cream cheese and ricotta cheese.
Stir in: sugar, eggs, lemon juice, vanilla, cornstarch, flour, and butter.
Add: sour cream.
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. Cool

Mascarpone Cheesecake
Beat: 16oz cream cheese, 16oz mascarpone, 1 C sugar, 1T lemon juice, 1T vanilla
Add: 4 beaten eggs
Pour in a graham cracker crust in springform pan.
Bake in water bath for 1 hour at 325.
Garnish with whip cream

Pina Colada Cheesecake
Crust: 15 crushed shortbread cookies, 1 C toasted coconut, 3 T melted butter
Pressed into buttered springform pan. Bake 10 min at 325
Cream: 3 - 8oz cream cheese and 3/4 C sugar
Add: 3/4 C cream of coconut, 3 T milk, 3/4 t rum extract, 3 beaten eggs.
Bake in water bath 1 1/4 hour at 325.
Garnish with 1/2 C crushed pineapple + 3 T apple jelly

Pumpkin Cheesecake with Ginger Cream
Crust: 3/4 C graham cracker crumbs, 1 1/2 C crushed gingersnaps, 1/2 C chopped pecans, 1/4 C brown sugar, 1/4 C sugar, 4 T butter. Press into pan and chill 1 hour.
Filling
Mix: 16 oz pumpkin, 3 beaten eggs, 1/2 C brown sugar, 1 t vanilla, cinnamon/ginger/nutmeg
salt.
Beat: 3 - 8 oz cream cheese and 1/2 C sugar. Add to pumpkin mix.
Add: 1 T flour
Bake 1 1/4 hours at 350 in water bath.
Topping: 1 C whipped cream, 1 C sour cream, 2 T sugar
Fold in: 3 T rum, vanilla, crystalized ginger

Double Layer Pumpkin Cheesecake
2 (8 ounce) packages cream cheese, softened 1/2 cup white sugar 1/2 teaspoon vanilla extract 2 eggs 1 (9 inch) prepared graham cracker crust 1/2 cup pumpkin puree 1/2 teaspoon ground cinnamon 1 pinch ground cloves 1 pinch ground nutmeg 1/2 cup frozen whipped topping, thawed DirectionsPreheat oven to 325 degrees F (165 degrees C). In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

Turtle Cheesecake
Crust: 1 C flour, 1/3 C brown sugar, 1/4 C pecan pieces, 6 T butter.
Press into greased springform pan and bake 12+ min at 325
Cream: 4 - 8oz cream cheese, 1 C sugar, 1/3 C brown sugar
Beat in: 1/4 C flour, 2 T heavy cream, 1 1/2t vanilla
Beat in slow: 4 beaten eggs
Remove 1 C of batter and mix with 1/2 C melted chocolate. Pour over crust.
Mix: 1/4 C carmel ice cream topping, 1/3 C pecans, 1 T flour. Pour over chocolate
Pour in batter. Bake 1 1/4 hours at 325 in a water bath.

Turtle Pecan Cheesecake
Crust4 cups graham cracker crumbs12 tablespoons melted butter
Filling1 (14 ounce) bag light (vanilla) caramels1 (5 ounce) can evaporated milk1 cup chopped pecans, toasted (see note)4 (8 ounce) packages cream cheese, softened1 cup granulated sugar4 eggs2 teaspoons vanilla extract1 cup semisweet chocolate morsels, melted
Chocolate Topping 1/2 cup semisweet chocolate morsels3 tablespoons evaporated milk (see note)Garnish (optional)Whipped creamPecan halves dipped in caramel
For crust: Combine graham cracker crumbs and melted butter; press mixture onto bottom and sides of a buttered 10-inch springform pan (2 inches deep). Bake in preheated 350 degree F oven 10 to 15 minutes. Set aside to cool.
For filling: In heavy saucepan, melted caramels with evaporated milk over low heat, , stirring frequently until smooth. (If desired, dip a few pecans into caramel mixture and set aside to use later as a garnish.) Pour caramel mixture over cooled crust; top with toasted pecans.Combine cream cheese and sugar, mixing on medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Add vanilla. Blend in melted chocolate. Pour mixture over pecans and caramel in crust, starting at outer edge.Bake in a 350 degree F oven 1 hour and 20 to 25 minutes, or until edges begin to crack. Remove from oven and let cool at room temperature for 30 to 40 minutes. Cover and refrigerate overnight. Remove sides of pan and loosen cheesecake with spatula.
For chocolate topping: Melt chocolate morsels on medium heat in microwave. Add evaporated milk (or 2 percent milk and butter; see note). Stir until mixtureis smooth.Spread chocolate topping over chilled cheesecake. Garnish with dollops of whipped cream and pecan halves dipped in caramel, if desired.Keep refrigerated.
NOTE: If you don't want to open another can for the 3 tablespoons evaporated milk, you can substitute 3 tablespoons 2 percent milk and 2 teaspoons butter.
To toast pecans: Put 1 tablespoon butter or margarine in a 9-inch pie plate. Microwave until melted. Stir in 1 cup pecans, tossing to coat. Microwave on HIGH 2 to 2 1/2 minutes. Let stand 5 minutes.

White Chocolate Raspberry
1 cup chocolate cookie crumbs 3 tablespoons white sugar 1/4 cup butter, melted 1 (10 ounce) package frozen raspberries 2 tablespoons white sugar 2 teaspoons cornstarch 1/2 cup water 2 cups white chocolate chips 1/2 cup half-and-half cream 3 (8 ounce) packages cream cheese, softened 1/2 cup white sugar 3 eggs 1 teaspoon vanilla extract
DirectionsIn a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds. Preheat oven to 325 degrees F (165 degrees C).
In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

Chocolate Cappuccino
Crust: 1 cup chocolate cookie crumbs 1/4 cup butter, softened 2 tablespoons white sugar 1/4 teaspoon ground cinnamon
3 (8 ounce) packages cream cheese, softened 1 cup white sugar 3 eggs 8 (1 ounce) squares semisweet chocolate 2 tablespoons whipping cream 1 cup sour cream 1/4 teaspoon salt 2 teaspoons instant coffee granules dissolved in 1/4 cup hot water 1/4 cup coffee flavored liqueur 2 teaspoons vanilla extract 1 cup heavy whipping cream 2 tablespoons confectioners' sugar 2 tablespoons coffee-flavored liqueur 1 (1 ounce) square semisweet chocolate DirectionsPreheat oven to 350 degrees F (175 degrees C). Butter one 9 or 10 inch springform pan.
Combine the chocolate wafer crumbs, softened butter, 2 tablespoons white sugar, and the cinnamon. Mix well and press mixture into the buttered springform pan, set aside. In a medium sized bowl beat the softened cream cheese until smooth. Gradually add 1 cup white sugar mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth. Melt the 8 ounces semisweet chocolate with 2 tablespoons whipping cream in a pan or bowl set over boiling water, stir until smooth. Add chocolate mixture to cream cheese mixture and blend well. Stir in sour cream, salt, coffee, 1/4 cup coffee liqueur, and vanilla; beat until smooth. Pour mixture into prepared pan. Bake in the center of oven at 350 degrees F (175 degrees C) for 45 minutes. Center will be soft but will firm up when chilled. Do not over bake. Leave cake in oven with the heat turned off and the door ajar for 45 minutes. Remove cake from oven and chill for 12 hours. Just before serving top cake with mounds of flavored whipped cream and garnish with chocolate leaves. Yields 16 servings.
To Make Flavored Whipped Cream: Beat whipping cream until soft peaks form, then beat in confectioner's sugar and 2 tablespoons coffee liqueur.
To Make Chocolate Leaves: Melt 1 ounce semisweet chocolate in a pan or bowl set over boiling water, stir until smooth. Brush real non-toxic plant leaves (such as orange leaves) on one side with melted chocolate. Freeze until firm and then peel off leaves. Freeze chocolate leaves until needed.

Carmel Macchiato Cheesecake
crust: 2 cups graham cracker crumbs, 1/2 cup butter melted, 2 T sugar
filling: 3 (8 ounce) packages cream cheese softened, 1 C sugar, 3 eggs, 1 (8 ounce) container sour cream, 1/4 cup brewed espresso or strong coffee, 2 teaspoons vanilla extract
Garnish: whipped cream, caramel ice cream topping
DirectionsPreheat oven to 350 degrees F (175 degrees C). Lightly coat a 9-inch springform pan with nonstick cooking spray. Mix together the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until well combined. Press into the bottom of the prepared springform pan, and 1 inch up the sides. Bake in preheated oven for 8 minutes, then remove to cool on a wire rack. Reduce oven temperature to 325 degrees F (165 degrees C).
Beat the softened cream cheese in a large bowl with an electric mixer until fluffy. Gradually add 1 cup of sugar, beating until blended. Add eggs one at a time, beating well after each addition. Stir in sour cream, espresso and vanilla. Pour batter into the baked and cooled crust. Bake cheesecake in the preheated oven for 1 hour and 5 minutes; then turn the oven off, partially open the door and allow the cheesecake to rest for 15 minutes more.
Remove from the oven, and run a knife around the edges. Cool cheesecake on a wire rack to room temperature, then cover the springform pan with plastic wrap, and chill in the refrigerator for 8 hours. To serve, cut the cheesecake into wedges and garnish each slice with whipped cream and caramel sauce.

White Chocolate with White Chocolate Brandy Sauce
4oz white chocolate, 3 (8 ounce) packages cream cheese, 3/4 cup white sugar, 1/4 cup all-purpose flour, 3 eggs 1 1/2 cups heavy whipping cream, 1/2 teaspoon vanilla extract, 2 cups finely chopped white chocolate, 2 fluid ounces brandy
DirectionsPreheat oven to 300 degrees F (150 degrees C). Wrap the outside of a 10 inch springform pan with foil. Grease the inside of the pan. Place the cream cheese, sugar, and flour in a mixing bowl and cream until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Scrape bowl.
Melt 4 ounces of the white chocolate. With an electric mixer on low speed, mix melted white chocolate into cream cheese mixture. Keeping electric mixer on low, slowly beat in the vanilla and 1/2 cup of heavy cream. Blend well. Pour mixture into the prepared springform pan. Place cheesecake pan in a water bath filled with warm water. Bake at 300 degrees F (150 degrees C) for 50 to 60 minutes, or until center of the cheesecake is just firm. Cool at room temperature for 1 hour. Refrigerate until set before removing from pan.
To make White Chocolate Brandy Sauce: Place 1 cup heavy cream in a saucepan and bring to a boil. Watch carefully so it doesn't boil over. Pour hot cream over 2 cups of finely chopped white chocolate and stir with a wooden spoon until melted. Add brandy and continue stirring until incorporated. Pour over chilled cheesecake and serve.

Cheesecake Factory German Chocolate CheesecakeCheesecake
24 ounces cream cheese, softened and cut into chunks, 1/2 cup granulated sugar, 2 eggs, 1/4 cup dairy sour cream, 1 teaspoon vanilla extract
On bowl of electric mixer or in food processor fitted with metal blade, blend together cream cheese, sugar, eggs, sour cream and vanilla extract until smooth. Set aside.
Chocolate Cake 4 ounces unsweetened chocolate, 1/2 cup (1 stick) butter, 2 cup granulated sugar, 4 eggs, 2 teaspoons vanilla extract, 1 1/2 cups all-purpose flour
Chocolate Glaze for sides (see below)
German Chocolate Topping (see below)
Whipped cream for garnish (optional)
In large microwave safe bowl, combine chocolate and butter. Microwave on HIGH (100%) power for 2 to 3 minutes, or until just melted. Cool slightly.With fork, beat in sugar, eggs and vanilla extract until smooth. Add flour and mix until blended. Spoon into well-greased 9 1/2-inch springform pan, spreading evenly. Carefully, spread cheese mixture evenly over top of chocolate batter. Bake in preheated 425 degrees F oven for 15 minutes.Reduce oven temperature to 350 degrees F and continue baking 55 to 60 minutes. Turn oven off, open oven door and let cake cool completely to room temperature in oven. Refrigerate until well chilled.
Remove sides from springform. Invert cake onto serving plate, so cheesecake is on bottom and chocolate cake is on top. Spread sides with Chocolate Glaze. Spread top evenly with German Chocolate Topping. Refrigerate until serving time. Garnish with whipped cream, if desired.
Chocolate Glaze 1/2 cup semisweet chocolate chips, 2 tablespoon whipping cream
In small microwave-safe bowl combine chocolate chips with whipping cream. Microwave on HIGH power for 45 to 60 seconds. Beat until smooth. Spread on sides of cheesecake.
German Chocolate Topping 2 egg yolks,2/3 cup sugar. 1/3 cup butter, cut into small pieces. 2/3 cup whipping cream, 1 teaspoon vanilla extract, 1 cup flaked coconut, 1 cup chopped pecans
In small microwave-safe bowl, beat egg yolks. Stir in sugar, butter and whipping cream. Microwave on HIGH power 4 minutes, stirring every minute. Remove from microwave and stir in vanilla extract. Stir in coconut and pecans until well blended. Refrigerate until mixture is of spreading consistency. Spread on top of the cheesecake.

Jello Cheesecakes
Jello Cream Cheese Pie
1 (3 oz.) pkg. Jello, 1 C hot water, 1 lg. can evaporated milk chilled, 8oz cream cheese,
1 C sugar
Graham cracker crust
Dissolve Jello in hot water. Let stand until slightly thick. Whip evaporated milk. Add Jello mixture. Beat the cream cheese, gradually adding 1 cup sugar. Add to the Jello-milk mixture. Pour into cooled crust. Refrigerate a few hours. Sprinkle graham cracker crumbs on top.

Rhubarb Strawberry Cheese Pie
1 unbaked pie shell
3 C rhubarb, 1 C sliced strawberries, 1/2 C sugar, 3 T flour, 3oz pkg strawberry Jello,
2 eggs beaten, 8oz pkg cream cheese, 1/2 C sugar, 1/2 C sour cream, 1/2 C sugar, 1 t vanilla
Prepare Jello according to package directions.
Combine fruit, flour and Jello. Pour into pie shell.
Bake at 400 degrees for 15 minutes.
Beat together eggs, cream cheese and sugar. Bake again at 375 degrees for 30 minutes.
While pie is hot, beat together sour cream, sugar and vanilla. Put on top of pie and cool.

Lime Jello Cheesecake
Make Jello as box reads. After it is almost set up, mix in softened cream cheese and Cool Whip. Add to shells and chill.