Thread: Baked Cheesecake recipe

I am looking for a t & t baked cream cheese recipe. My husband just adores these when we go to a restaurant which are sooooooooo costly...why can't I make them?
I was so fortunate to stumble across an awesome deal from Kraft that resulted in me buying 20 blocks of Philadelphia cream cheese for 25 cents each!!!!
Anyways I've made cheesecakes in the past and they always have this sightly crack. Even though I put it in a waterbath while baking and shutting off the oven and leaving it sit at the end.
btw, if you want the link to the coupon, please pm me...the coupon is only good until Sunday Nov 7th.

NEW YORK CHERRY CHEESECAKE
9 whole graham crackers, finely crushed (about 1½ cups)

3 tablespoons sugar

3 tablespoons butter, melted

5 packages PHILADELPHIA cream cheese, softened

1 cup sugar

3 tablespoons flour

1 tablespoons vanilla

1 cup sour cream

4 eggs

1 can (20 ounces) cherry pie filling

Mix graham cracker crumbs, 3 tablespoons sugar and butter; press firmly onto bottom of 9-inch spring form pan. bake at 325 degrees F for 10 minutes.

Beat cream cheese, 1 cup sugar, flour and vanilla with electric mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.

Bake at 325 degrees F for 1 hour 5 minutes or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours or overnight. Spread cherry pie filling over cheesecake and garnish with chocolate curls before serving

I personally don't care if a cheesecake is cracked because it doesn't affect the flavour. However, it does look better uncracked.

Here's one of my favorites:

SNICKERDOODLE CHEESECAKE

Crust:
1-1/2 C finely ground walnuts or pecans
2 tbsp. melted butter
1/2 tsp. cinnamon

Cheesecake:
2 lbs. cream cheese
4 eggs
1/4 tsp. salt
1 C sugar
1/4 C sour cream
1/4 C heavy cream
2 tbsp. vanilla extract
3 tbsp. water
2 tbsp. cinnamon

Heat oven to 350°F. Line the outside of an 8-inch springform pan with a double layer of aluminum foil. Combine crust ingredients; pat onto bottom and sides of pan. Bake 10-12 minutes until golden; cool on wire rack.

Baking in a water bath gives this cheesecake a creamy texture and ensures even cooking. Simply place a large roasting pan in the center rack of the oven put the cheesecake pan in the center and fill with enough hot water to come at least halfway up the sides of the pan. In a food processor fitted with a metal blade process cream cheese until smooth. Add eggs, one at a time, processing until incorporated.
Add sugar substitute, salt, vanilla extract, water and cinnamon.

Process until smooth, scraping down sides as needed. Pour filling into cooled crust; smooth top.
Bake cheesecake in a water bath 1 hour until puffed and golden and a toothpick inserted 1-inch from center comes out clean. Cool in oven 30 minutes. Remove from oven, cool to room temperature on a wire rack, then refrigerate until well chilled.

Family Favorite

1 3/4 cup fine graham crackers
1/4 finely chopped walnuts
1/4 tsp. cinnamon
1/2 cup melted butter
Combine all ingredients and press on bottom and sides of a 9" spring form pan

For Filling combine
3 well beaten eggs
2 8 oz.packages cream cheese ,that is softened
1 cup sugar
1/4 tesp. salt
2 tesp. vanilla
1/2 tsp. almond extract
Beat smooth. Blend in
3 cups sour cream (1 &1/2 pints)
Pour into crumb crust
Bake @ 375 about 35 min or just till set.
Cool and chill well. Keep in fridge. Filling is on the soft side.
I have made this in a 9x10 pan also.

You should check out the Olive Garden Pumpkin Cheesecake I just posted at CopyKat.com, it takes 3 packages of cream cheese.

thank you all for your contributions....since it's that time of year....I'll be trying Steph's Pumpkin cheesecake one next weekend. Will let you know how it turned out!

This is a very creamy cheesecake baked in a pie pan. I use a standard graham cracker crust with a little cinnamon added.


* Exported from MasterCook *

Cheesecake

Recipe By :Gertrude Lindley
Serving Size : 1 Preparation Time :0:00
Categories : Sweets

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CRUST
1 1/2 cups finely gound graham cracker crumbs
1/3 cup white sugar
6 tablespoons butter -- melted
3/4 teaspoon cinnamon -- optional

FILLING
1 pound cream cheese
3 large eggs -- separated
1/2 cup sugar
3/4 teaspoon vanilla
1 cup sour cream





ALL INGREDIENTS SHOULD BE AT ROOM TEMPERATURE BEFORE STARTING

Preheat oven to 375°. Mix all crust ingredients until well blended. Press into a 9 inch pie plate.

Bake for 7 minutes. Cool. Reduce oven to 350°.

In a small bowl, beat egg whites to soft peaks and put aside. Beat cream cheese, egg yolks, sugar, sour cream, and vanilla for 2 minutes. Fold in beaten egg whites. Pour into graham cracker crust and bake for 30 to 35 minutes.




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