This page was last updated on: June 9, 2012
Autumn Cheesecake
Apple Praline Cheesecake
White Chocolate Banana-Macadamia Cheesecake
White Chocolate Banana-Macadamia Cheesecake
Cheesecakes
Cheesecakes
Snickers Cheesecake 

"Chunks of candy bar add a delightful element to this cheesecake."

Yields 1 - 9 inch springform pan.

Ingredients
3 tablespoons butter, melted 
1 1/4 cups graham cracker crumbs 
1 tablespoon white sugar

3 (8 ounce) packages cream cheese 
3 eggs 
3/4 cup white sugar 
2 teaspoons vanilla extract 
2 (2.16 ounce) bars Snickers candy, chopped 

Directions
1  Preheat oven to 350 degrees F (175 degrees C).

2  In a small bowl, combine the melted butter, graham cracker crumbs and 1  tablespoon sugar. Press into the bottom of a 9 inch springform pan. Bake in  preheated oven for 10 minutes. Allow to cool.

3  In a large bowl, cream the 3/4 cup of sugar and cream cheese together until  smooth. Add eggs, one at a time, and vanilla. Stir in chopped candy bar, and pour into baked crust. 

4  Bake at 350 degrees F (175 degrees C) for 45 minutes. Let cool and carefully remove the springform pans side. 

Makes 12 servings


Apple Praline Cheesecake



This is delicious.

Ingredients

Crust
1 1/4 C. Keebler Graham Cracker Crumbs
3 Tbs. Sugar
1/3 cup Butter

Apple Mix
1/4 C. Butter
1/2 C, Light brown sugar
2 lbs. Red Delicious apples
peeled, cored, diced 1/2" pieces
1 tsp. Cinnamon
1/2 tsp. Nutmeg
1/2 tsp. Allspice

Topping
1 1/2 C. Dark brown sugar
1/2 C. Butter - softened
1 C. Pecan pieces

Cheesecake
16 oz, Cream cheese - softened
1/2 C. Granulated sugar
3 large Eggs
1 C. Heavy whipping cream

Preparation
For crust melt butter; stir in the crumbs and sugar until thoroughly blended. Press into the bottom of a 9" spring form pan. Set aside.

In a Dutch oven, melt butter over low heat, add brown sugar, apples, cinnamon, nutmeg and allspice. Simmer over low heat until apples are soft, but still hold their shape. Cool mixture to room temperature and reserve.

In a small bowl, mix all topping ingredients together with a fork until well incorporated.
Reserve.

In a large bowl, with an electric mixer, cream together sugar and cream cheese on medium speed until light and fluffy. Beat in the eggs, one at a time until smooth. Add the cream and continue beating until the mixture is thick and creamy.

Gently stir in the cooled apple mix by hand. Pour into the prepared spring form pan. Spread praline topping over the top. Bake at 350~ for 1 hour and 20 minutes. Allow cooling to room temperature before removing the sides of the pan. Refrigerate until ready to serve. Garnish with whipped cream.




White Chocolate Banana-Macadamia Cheesecake
White Chocolate Banana-Macadamia Cheesecake
White Chocolate Banana-Macadamia Cheesecake
Pina Colada Cheesecake
Ingredients

6 tablespoons unsalted butter, melted
1-3/4 cups Keebler graham cracker crumbs
1 cup chopped pecans, toasted
4 tablespoon sugar

3 (8-ounce) packages cream cheese, softened
1/2 cup sugar
5 large eggs
1 (8-ounce) can crushed pineapple, drained
1 cup cream of coconut
1 cup sour cream
1/3 cup light rum
4 teaspoons coconut extract

Directions
Stir together first 4 ingredients, and press into bottom and 1-1/2 inches up sides of a lightly greased 10-inch springform pan.

Beat cream cheese and 1/2 cup sugar at medium speed with an electric mixer 3 minutes or until fluffy.  Add eggs, 1 at a time, beating well after each addition.  Add pineapple and next 4 ingredients, beating until blended.  Pour mixture into crust.

Bake at 325 degrees for 1 hour and 15 minutes or until center is almost set. Cool on a wire rack. Glaze over top of cheesecake.  Cover and chill at least 8 hours. 

GLAZE:
1 tablespoon cornstarch
1 tablespoon water
1 (8-ounce) can crushed pineapple
1/4 cup sugar
2 tablespoons lemon juice

Stir together cornstarch and 1 tablespoon water until smooth. Combine cornstarch mixture, crushed pineapple, 1/4 cup sugar, and lemon juice in a saucepan over medium heat; cook, stirring constantly, 5 minutes or until mixture is thickened and bubbly. Remove from heat; let cool completely.

Garnish, if desired.:whipped cream and toasted coconut.

White Chocolate Banana-Macadamia Cheesecake

by Anne Byrn, The Cake Mix Doctor

Serves: 20

Baking Time: 45 To 50 Minutes

Ingredients
Softened butter for greasing the pan
1 package (18.25 ounces) plain white cake mix
1/2 cup finely chopped macadamia nuts
4 tablespoons (1/2 stick) butter, melted
4 large eggs, at room temperature
6 ounces white chocolate, chopped
2 packages (8 ounces each) cream cheese,
at room temperature
1 can (14 ounces) sweetened condensed milk
2 small ripe bananas, peeled and mashed
(about 3/4 cup)
1/2 teaspoon pure vanilla extract

Directions
Place a rack in the center of the oven and preheat the oven to 325 degrees F.

Lightly grease a 13- by 9-inch pan with softened butter. Set the pan aside.

Measure out 1/2 cup of the cake mix and set it aside for the filling.

Place the remaining cake mix, the macadamias, the melted butter, and 1 egg in a large mixing bowl. Blend with an electric mixer on low speed for 2 minutes.

Stop the machine and scrape down the sides of the bowl with a rubber spatula. The batter should come together into a ball. With your fingertips,
pat the batter evenly over the bottom and 1 inch up the sides of the prepared pan, spreading it out with your fingers until smooth. Set the pan aside.

Place the white chocolate in a small glass bowl and heat in the microwave oven on high power for 1 minute. Remove the bowl from the oven and stir with a
small rubber spatula until it is melted. Let it cool slightly.

Place the melted white chocolate, cream cheese, and sweetened condensed milk in the same mixing bowl that was used for the crust. With the same beaters
(no need to clean them either), blend with an electric mixer on low speed until just combined, 30 seconds. Stop the machine and add the reserved
cake mix, the remaining 3 eggs, the mashed bananas, and the vanilla. Beat on medium speed for 1 minute. Stop the machine and scrape down the sides
of the bowl with the rubber spatula. Pour the filling onto the crust, and spread it out with the rubber spatula so that it covers the entire surface and
reaches the sides of the pan. Place the pan in the oven.

Bake the cheesecake until it looks shiny and golden brown and the center no longer jiggles when you shake the pan, 45 to 50 minutes. Remove the pan
from the oven and place it on a wire rack to cool for 30 minutes. Lightly cover the pan with plastic wrap and place it in the refrigerator to chill for at
least 1 hour, or preferably 24 hours, for the flavors to meld. Cut into squares and serve.

** Store this cake, covered first in plastic wrap and then in aluminum foil, in the refrigerator for up to 1 week. Or freeze it, wrapped in foil, for up to 2 months. Thaw the cake overnight in the refrigerator before serving.

Pecan Cheesecake

Ingredients
1 1/2 cups Keebler graham cracker crumbs
2 tablespoons sugar
1/4 cup plus 2 tablespoons butter, melted

5 (8 ounce) packages cream cheese, softened
1 2/3 cups firmly packed light brown sugar
5 eggs
1 teaspoon vanilla extract
1 - 2 cup chopped pecans

Whipped cream (Optional)
Additional chopped pecans
Pecan halves

Directions
Combine first 3 ingredients mixing well.
Press mixture into bottom of a 10-inch spring form pan; chill.

Beat cream cheese with electric mixer until light and fluffy; gradually add brown sugar; mix well.
Add eggs one at a time, beating well after each addition.  Stir in vanilla and pecans.  Spoon into prepared pan.  Bake 325 degrees for 1 hour.
Allow cheesecake to cool off in over 30 minutes.  Let cool to room temperature, then refrigerate
8 hours.

Remove sides of pan.  If desired, garnish cheesecake with whipped cream, top with additional chopped pecans and pecan halves.  Gently press additional chopped pecans onto
sides if cake.

Coconutti Cheesecake

This cheesecake is one of my creations.
It is one of the best.

Makes: 16 servings

Ingredients
1-3/4 cups Keebler Graham Cracker Crumbs
1/3 cup butter, melted
1/3 cups sugar, divided
1/2 cup toasted Coconut

3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup BREAKSTONE'S Sour Cream
1 cup sugar
1 tsp. vanilla extract
2 tsp. coconut extract
(I use Superior Coconutti Flavor)
3 eggs
2 cups frozen coconut

Directions
PREHEAT oven to 350°F if using a silver 8- or 9-inch springform pan (or to 325°F if using a dark nonstick 8- or 9-inch springform pan).

Mix graham cracker crumbs, margarine, toasted coconut and 1/4 cup of the sugar. Press firmly onto bottom and 2-1/2 inches up side of pan; set aside.

BEAT cream cheese and 1 cup sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream, vanilla and coconut extracts; mix well.
Add eggs, one at a time, beating on low speed after each addition just until blended. Pour into crust.

BAKE 1 hour to 1 hour 10 min. or until center is almost set. Turn oven off. Open oven door slightly. Let cheesecake set in oven 1 hour. Remove cheesecake from oven; cool completely. Refrigerate at least 4 hours or overnight.

Loosen cheesecake from rim of pan; remove rim.

Top cheesecake with pie filling just before serving. Store leftover cheesecake in refrigerator.  (Optional)


Mandarin Orange Cheesecake II
Ingredients

Crust
1 1/4 cups graham cracker crumbs
3 tablespoons sugar
1/3 cup butter, melted

Filling:
1 cup fresh orange juice
1/4 cup sugar, divided
2 tablespoons finely grated orange peel

4 8-ounce packages cream cheese, room temperature
3/4 cup sugar
1 cup sour cream
2 teaspoons orange extract
3 tablespoons all purpose flour
1/4 teaspoon salt
5 large eggs, room temperature

For filling:
Combine orange juice, 1/4 cup sugar, and orange peel in small saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat. Simmer until mixture is reduced to 3/4 cup, about 10 minutes. Chill until cool.

Meanwhile, using electric mixer, beat cream cheese and remaining 3/4 cup sugar in large bowl until smooth. Mix in sour cream and orange extract, then flour, and salt. Beat in eggs 1 at a time. Mix in cooled orange juice mixture. Pour filling into crust; wrap heavy aluminum foil around springform pan to keep the water from seeping in...  Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan.

Bake at 325 degrees until is almost set in center, about 1 hour 30 minutes. Remove cake from roasting pan; remove foil. Tent cake with foil, place cake directly in refrigerator and chill overnight. DO AHEAD: Can be made 1 day ahead. 

Garnish with whipped cream, topped with orange slices.

Remove pan sides; place cake on platter.
Chocolate Cheesecake

Ingredients

1 1/2 cups graham cracker crumbs
1/3 cup white sugar
1/3 cup melted butter

2 (8 ounce) packages cream cheese, softened
3/4 cup white sugar
1/2 cup unsweetened cocoa powder
1 teaspoon pure vanilla extract
2 eggs
1 cup semisweet chocolate chips

1 (8 ounce) container sour cream
2 Tbs. sugar
2 teaspoons vanilla extract



Directions

Preheat oven to 375 degrees F (190 degrees C).

Crust, stir together cracker crumbs and 1/3 c sugar. Blend in 1/3 cup melted butter. Press mixture onto bottom and halfway up side of 9 inch springform pan.

In large mixer bowl, beat cream cheese, 3/4 cup sugar, cocoa, and 1 teaspoon vanilla until light and fluffy. Add eggs; blend well. Stir in chocolate chips. Pour into the prepared crust.

Bake for 20 minutes. Remove from oven and let cool for 15 minutes. Increase oven temperature to 425 degrees F (220 degrees C).

In a small bowl, stir together sour cream,
2 tablespoons sugar and 2 teaspoons vanilla.
Stir until smooth.

Spread evenly over baked filling. Bake 10 minutes.

Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Refrigerate before serving. 

Peanut Butter Cheesecake

12 servings

Ingredients
3/4 cup chopped roasted peanuts
1 1/2 cup Keebler graham cracker crumbs
3 Tbs. sugar
1/3 cup Butter, melted


2/3 cup creamy peanut butter
4 pkgs.(3 ounces each) cream cheese, softened
1 can(14 ounces) sweetened condensed milk
1/3 cup Lemon juice
1 tsp pure Vanilla extract
1 pkg.(4 ounces) frozen whipped topping-thawed

2 Tbs. chopped peanuts

Directions
In small bowl, combine chopped peanuts, graham cracker crumbs, sugar and melted butter; mix well. Press crumb mixture into bottom and
1" up sides of 9-inch spring form pan. Refrigerate crust 20 minutes or until set.

In large bowl with electric mixer at medium speed, beat softened cream cheese and peanut butter until fluffy. Gradually beat in condensed milk and mix well. Add lemon juice and vanilla; blend well. Fold in whipped topping. Pour mixture into prepared crust; garnish top with remaining 2 tablespoons chopped peanuts. Refrigerate 2 to 3 hours,
or until well chilled.

Chocolate Mint Cheesecake

Preheat oven to 500 degrees.
       Have ready a 9-inch springform pan.
Makes 12 servings

Ingredients

Crust
1 1/4 cups Nabisco Famous Chocolate Wafers crumbs
1/8 teaspoon ground cinnamon
1 teaspoon instant coffee
2/3 stick  unsalted butter, at room temperature
3 Tbs. dark brown sugar

Cheesecake
3 8-ounce packages cream cheese, softened

              1 1/3 cups sugar
1/3 cup unsweetened cocoa powder
2 Tbs. flour

1 cup sour cream
3 tablespoons green creme de menthe liqueur
1 teaspoon pure vanilla extract
3 eggs
3 tablespoons miniature semisweet chocolate pieces

Mint Leaves & Green Marchinos for garnishing.

Directions
In a medium mixing bowl, thoroughly blend the crumbs, cinnamon, coffee, sugar and butter. Spoon the mixture evenly into the pan and press it down firmly. Cover lightly and refrigerate at least
15 minutes. Set aside.

In a large bowl, beat cream cheese on medium speed with an electric mixer until smooth.  Combine sugar, flour and cocoa, mix well.  Add
to cream cheese.  Blend well.  Add sour cream, green creme de menthe liqueur and vanilla. Mix. Add eggs, one at a time and mix on slow speed just until combined. Fold in chocolate pieces.

Pour cream cheese filling onto prepared crust and bake at 500 degrees for 10 minutes.

Reduce heat to 350 and bake for 30 minutes more, or until center is almost firm.  Cover and cool in refrigerator overnight before serving.

My Favorite Cheesecake  

Makes: 16 servings, one slice each

Ingredients
1-1/4 cups Keebler Graham Cracker Crumbs
1/3 cup butter, melted
3 Tbs. sugar

3 pkg.(8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 cup BREAKSTONE'S Sour Cream
2 tsp. pure vanilla extract
3 eggs

1 can (21 oz.) Comstock pie filling,Optional

Directions
PREHEAT oven to 350°F if using a silver 8- or 9-inch springform pan (or to 325°F if using a dark nonstick 8- or 9-inch springform pan).

Mix graham cracker crumbs, butter and 3 Tbs of sugar. Press firmly onto bottom and 1-1/2 inches up side of pan; set aside.

BEAT cream cheese and the 1 cup sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour into crust.
BAKE 1 hour to 1 hour 10 min. or until center is almost set. Turn oven off. Open oven door slightly. Let cheesecake set in oven 1 hour. Remove cheesecake from oven; cool completely. Refrigerate at least 4 hours or overnight. Loosen cheesecake from rim of pan; remove rim.

Top cheesecake with your favorite topping or the Comstock pie filling just before serving. Store leftover cheesecake in refrigerator.


"And Jesus said, I am:
and ye shall see the Son of man sitting on the right hand of power,
and coming in the clouds of heaven. And then shall he send his angels,..."
Mark 14:27, 62
"Then we which are alive and remain
shall be caught up together with them in the clouds, to meet the Lord in the air:
and so shall we ever be with the Lord."
1 Thessolonians 4:17

FIVE EASY STEPS TO A PERFECT CHEESECAKE

AVOID lumps.  To ensure a smooth, creamy cheesecake, let your cream cheese stand at room temperature for 30 minutes until softened, then beat the cheese and sugar until completely smooth before adding the eggs or other ingredients.About 5 minutes.

BE gentle.  Beat the batter gently after adding the eggs so that you don't incorporate too much air, which will cause the cake to puff up
and then fall and crack.

USE the right pan.  A springform pan is a must.  Its higher sides better hold the generous filling, and because the sides are removable, taking the cake out of the pan is effortless.

DON'T overbake. That's the secret to cheese cakes that aren't dry and cracked.  Check for doneness at the minimum baking time by gently shaking the pan.  The center should appear nearly set;
a 1-inch area at the center will jiggle slightly.  Don't insert a knife or toothpick.

COOL carefully. Set a timer for the cooling time specified in the recipe, then promptly loosen the crust of the cheesecake from the pan.  If you wait too long, the cheese may pull away from the sides
of the pan and crack.
Pineapple Delight Cheesecake

Makes: 12 servings

Ingredients
1 cup finely crushed Vanilla Wafers
3 Tbsp. butter or margarine, melted
1/2 tsp. ground cinnamon

1 envelope KNOX Unflavored Gelatine
1 can (8 oz.) crushed pineapple,
drained, liquid reserved
3 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Directions
MIX wafer crumbs, butter and cinnamon; press firmly onto bottom of 9-inch springform pan.
Set aside.

SPRINKLE gelatine over reserved pineapple liquid in small saucepan. Let stand 1 minute. Cook on low heat 5 minutes until gelatine is completely dissolved, stirring occasionally.

Beat cream cheese and sugar with electric mixer on medium speed until well blended. Gradually add gelatine mixture, mixing until blended. Refrigerate until slightly thickened.

ADD pineapple and whipped topping to gelatine mixture; stir gently until well blended. Pour over crust. Refrigerate several hours or until firm. Store leftover cheesecake in refrigerator.


White Chocolate Banana-Macadamia Cheesecake