Abigail's Cheesecake Recipes

Find the best cheesecake recipes, here.
The selection includes Chocolate Cheesecakes, Easy No Bake Cheesecakes,
New York Style Cheesecake, a wonderful Pumpkin Cheesecake and more recipes for cheesecakes.

Easy No Bake Cheesecake Recipe

1 c Sugar
1 tb Vanilla
8 oz Cream cheese
1 c Sour cream
8 oz Cool Whip
2 Graham
2 cn Cherry pie filling
Pie crusts

Mix sugar, vanilla and cream cheese together. Stir in sour cream, then mix it slowly in blender. Add the Cool Whip. Spread the cheese mixture evenly in graham pie crusts, thenspread pie filling on top. Chill approximately 2 hours before serving.

Amaretto Chocolate Cheesecake

CRUST

7 oz Amaretti (Amaretti are Italian
almond-flavored wafer cookies.)
2 tb Granulated sugar
5 tb Sweet butter
1 oz Chocolate, unsweetened -(1 square)

FILLING

6 oz Chocolate, semisweet
7 oz Amaretti
4 oz Almond paste
1/3 c Amaretto liqueur
1/4 c Sugar, granulated
1 1/2 lb Cream cheese -(room temperature)
4 lg Eggs
1/2 c Heavy cream

RECIPE FOR THE CRUST:

Butter the sides only (not the bottom) of a 9-inch spring-form pan (about 2 1/2 to 3 inches deep). Grind the Amaretti very fine in a food processor or blender. Mix with sugar in a mixing bowl. Melt the chocolate and butter in the top of a double boiler, stirring occasionally. Add the melted mixture to the Amaretti crumbs and sugar and mix thoroughly. (Don't wash the double boiler; you'll be using it again in a minute.) Turn the mixture into the prepared pan. With your fingers, distribute it evenly over the bottom and press it down into a very firm, compact layer. Refrigerate while you prepare the filling.

RECIPE FOR THE FILLING:

Adjust rack 1/3 up from the bottom of the oven and preheat to 350 degrees F. Partially melt chocolate in the top of a double boiler, then uncover and stir until completely melted. Remove the top of the double boiler and set aside to cool. Break the Amaretti coarsely into a bowl and set aside. Cut the almond paste into small pieces, and beat on low speed with an electric mixer, while gradually adding the Amaretto liqueur. Beat until thoroughly mixed and set aside.

Beat the cream cheese with an electric mixer until smooth. Add the sugar and beat until smooth again. Add the almond paste-Amaretto mixture and beat until thoroughly mixed. Add the melted chocolate and beat well again. Add the eggs one at a time, beating at low speed until they are incorporated after each addition. Add the heavy cream and beat until smooth. Add the coarsely broken Amaretti and stir gently only to mix. Turn into the prepared pan, pouring the mixture over the bottom crust.

Rotate the pan gently to level the batter. (Don't worry if the mixture comes almost to the top; it won't run over.) Bake 45 minutes.

It will seem soft and not done, but don't bake any more; it will become firm when chilled. The top of the cake is supposed to look bumpy because of the large chunks of Amaretti. Let cool completely at room temperature, then carefully remove the sides of the pan and refrigerate the cake (still on the bottom of the pan) for 4 to 6 hours, or overnight.

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Easy No-Bake Cheesecake

CRUST

1 1/4 c Graham cracker crumbs
1/3 c Butter -- melted
2 tb Sugar

CHEESECAKE

1 Envelope gelatin
2/3 c Water
16 oz Cream cheese -- softened
12 oz Semisweet chocolate chips -- Melted and cooled
14 oz Sweetened condensed milk
1 c Whipping cream -- whipped

For Crust: Mix crumbs, butter and sugar together in 9-inch springform pan; press firmly onto bottom.

For Cheesecake: Sprinkle gelatin over water in small saucepan. Let stand for 1 min. Stir over low heat just until gelatin dissolves. Remove from heat. Beat cream cheese with chocolate in large mixer bowl until fluffy. Gradually beat in condensed milk. Stir in gelatin mixture. fold in whipped cream. Pour into prepared pan. Chill about 3 hours or until set. Run spatula around edge before removing.

New York Style Cheesecake

ZWEIBACK CRUST

1 1/4 c Crushed Zweiback crumbs
3 tb Melted butter
1 tb Sugar

CAKE

2 lb Cream cheese
1 1/3 c Sugar
4 Eggs
2 tb All-purpose flour
2 ts Grated lemon zest
1/3 c Heavy cream

Crust:In a bowl, mix together the crumbs, butter, and sugar and press into the bottom and partly up the sides of a 9 or 10 inch springform pan. Bake in a preheated 325F for 8 minutes or until lightly browned. Let cool.

Cake:In a mixer, combine the cheese and sugar until blended. Add eggs and blend untik smooth. Mix in flour, lemon zest, and cream. Pour into crust lined pan. Bake in a preheated 400F oven for 10 minutes; reduce temperature to 250F and continue baking 35 to 40 minutes longer or until just barely set. Turn off the oven, leave the door ajar, and let cool in the oven for 1 hour longer. Chill. To serve, remove pan sides and cut into wedges.

Pumpkin Cheesecake

CRUST

3/4 c Graham wafer crumbs
3 tb Melted butter or margarine
1/4 ts Cinnamon
1/4 ts Nutmeg

FILLING

1 c Cream cheese (1/2 lb or 250g)
1/4 c Sugar
1 lg Egg
2/3 c Pumpkin, cooked or canned
3/4 ts Cinnamon
1/4 ts Cloves

GARNISH

Whipped cream or topping

In a small bowl, combine graham wafers, spices and melted butter. Mix together and press into 8x8" pan lined with tinfoil. Place cream cheese in large mixing bowl and beat with an electric mixer until fluffy. Beat in sugar then egg.

Blend dry ingredients together and beat into cream cheese mixture. Beat in pumpkin. Pour mixture into prepared pan and bake at 325 F about 40 min or until filling is just set. Cool on a wire rack for one hour, then refrigerate until serving time. Garnish with whipped cream or topping just before serving. Serve like a pie or in smaller squares.

Cherry Cheesecake Recipe

1 c Graham Cracker Crumbs
3 tb Sugar
3 tb Margarine, Melted
24 oz Cream Cheese, Softened
3/4 c Sugar
3 ea Large Eggs
1 ts Vanilla
21 oz Cherry Pie Filling (1 cn)

Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 325F, 10 minutes.

Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time mixing well after each addition. Blend in vanilla; pour over crust.

Bake at 450F, 10 minutes. Reduce oven temperatur to 250F., continue baking 25 to 30 minutes or until set. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top with pie fillirg just before serving.

Mango Cheesecake

CRUST

1 1/2 c Crushed graham crackers
1/2 c Desiccated coconut
1 1/2 ts Cinnamon
2 1/2 tb Sugar
2/3 c Melted butter

FILLING

2 1/2 tbsp. gelatin
1 1/4 tbsp. grated lemon rind
2 tb. lemon juice
1/2 c. boiling water
1/2 c. sugar
3 egg yolks
3/4 lb. cream cheese
1 lb. mashed mango pulp
1/2 c. cold water
1 1/2 c. sour cream
2/3 c. cream

Mix the crushed graham crackers, along with other Crust ingredients. Chill until ready to use.

Put the gelatin, lemon rind, lemon juice and boiling water in an electric blender and whirl for about 30 seconds. Add the sugar, egg yolks and softened cream cheese. Whirl on high speed for another 30 seconds. Add the mango pulp (keep some aside for the top of the cake), cold water and sour cream. Blend until all the ingredients are well mixed. Pour into the prepared crust and chill until firm.

Whip the cream and gelatin fold in the reserved mango pulp. Spread over the cake and serve.

Recipe for Key Lime Cheesecake

CRUST

1 1/2 c Graham cracker crumbs
2 tb Sugar
1/4 c Unsalted butter, melted And cooled

FILLING

2 1/2 8-oz packages cream cheese, Softened
3/4 c Sugar
1 c Sour cream
3 tb Flour
3 Large eggs
3/4 c Fresh lime juice
1 ts Vanilla
1 dr Green food colouring
Whipped cream for garnish
Lime slices for garnish
Mint sprigs for garnish

CRUST: In a bowl, stir together the crumbs and sugar and stir the butter in well. Pat the mixture evenly onto the bottom and 1/2 inch up the sides of a buttered 10-inch springform pan. Bake the crust in the centre of a preheated 375F oven for 8 minutes. Transfer the pan to a rack and set aside to cool.

FILLING: In a bowl with an electric mixer beat together the cream cheese and the sugar until the mixture is smooth; beat in the sour cream and flour, then add the eggs 1 at a time, beating well after each addition. Add the lime juice, vanilla, and food colouring and beat until mixture is smooth. Pour the filling over the crust. Bake the cheesecake at 375F for 15 minutes, reduce the temperature to 250F and bake for 50 to 55 minutes more, or until the centre is barely set. (it will continue to set as it cools)

Let the cheesecake cool on a rack, and chill it, covered, overnight. Remove the cheesecake from the pan and transfer it to a cake stand. With a pastry bag fitted with a decorative tip, pipe the whipped cream into rosettes on the cake. Garnish with the mint sprigs and lime slices.