Best Deluxe Cheesecake Recipes

DELUXE CHEESECAKE

Steps:

• Make the crust: Heat oven to 400 degrees. Combine the flour, sugar and lemon zest. Cut in the butter until mixture is crumbly. Add the egg yolk and vanilla. Mix.
• Pat a third of the dough over the bottom of a 9-inch springform pan with sides removed. Bake about 6 minutes, or until golden. Cool.
• Butter the sides of the pan and attach to the bottom. Pat remaining dough around the sides to a height of 2 inches.
• Increase the oven heat to 475 degrees.
• Prepare the filling: Beat cream cheese until fluffy. Add vanilla and lemon zest.
• In a separate bowl, combine sugar, flour and salt. Gradually blend into cheese mixture. Beat in eggs and egg yolks, one at a time, and the cream. Beat well.
• Pour mixture into prepared pan. Bake 8 to 10 minutes. Reduce the oven heat to 200 degrees. Bake 1 hour longer, or until set. Turn off oven heat and allow cake to remain 30 minutes in the oven with the door ajar. Cool on a rack. Chill at least 3 hours before serving. Adorn with fruit if you'd like.

DELUXE DOUBLE LAYER CHEESECAKE

Steps:

• Graham Cracker Crust - Mix crushed graham crackers and 1/2 C sugar. Add melted butter and mix. Press graham cracker mix into springform pan (or glass pie plate). Bake for 9 min @ 350 deg.
• First Layer - Blend cream cheese, 1 C sugar, eggs, and lemon juice until smooth (about 2-3 min). Pour over baked crust. Bake 25-29 min @ 350 deg.
• Second Layer - Stir sour cream, 4-5 tbls sugar, and vanilla until smooth. Pour over cake. Bake 5 min @ 350 deg.
• Finish - Let cake set overnight in refrigerator.

DELUXE PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST

Steps:

• Preheat oven to 350. Grease a 9-inch springform pan; wrap outside bottom of pan with two layers of foil, shiny side out, so that it goes up the sides about 2 inches; set aside.
• In a small bowl: combine crust ingredients; press into bottom of prepped pan; place on cookie sheet; bake for 8-10 minutes; cool -- save the bowl for later.
• For Cheese Filling, in a large bowl: beat ONE pkg cream cheese with HALF CUP of the sugar along with the cornstarch, until smooth. Beat in remaining cream cheese, one pkg at a time, then add remaining sugar.
• Add TWO eggs, beat until combined (on low), add vanilla and remaining eggs until well-combined.
• For the Pumpking Filling: Place TWO CUPS of Cheese Filling into the smaller bowl (set large bowl aside for now), stir in pumpkin, cinnamon & nutmeg.
• Remove 3/4 CUP of the Pumpkin Filling (this is for dollops); set aside.
• Pour remaining Pumpkin Filling into prepped crust, GENTLY -- pour Cheese Filling over this.
• GENTLY drop spoonfuls of reserved P-kin Filling in dollops over the Cheese Filling, lightly cut/drag through this with a knife (don't go very deeply!) to swirl artfully. :-) Yes, artfully!
• WATER BATH: Set springform pan IN a large baking pan (casserole will do), add ONE INCH of hot water to the larger pan.
• Bake for 55-65 minutes (center is set, top appears dull); remove cheesecake from water bath; cool on a wire rack for 10 minutes; carefully run a knife around the edges to loosen; cool another HOUR; refrigerate over night.
• AT SERVING TIME: garnish with a drizzle of chocolate or caramel topping/syrup, whipped cream & a smidgen of cookie crumbs IF DESIRED (hahhahaha!).
• FOR PEOPLE WHO LIKE DOING THINGS OPPOSITE: Reverse the Order of Fillings -- and use cheese filling for the dollops!

DELUXE PUMPKIN CHEESECAKE

Steps:

• Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a small bowl, combine cookie crumbs, pecans and butter. Press onto the bottom of prepared pan. Place on a baking sheet. Bake 8-10 minutes or until set. Cool on a wire rack., For filling, in a large bowl, beat 1 package of cream cheese, 1/2 cup sugar and cornstarch until smooth, about 2 minutes. Beat in remaining cream cheese, one package at a time until smooth. Add remaining sugar and vanilla. Add eggs; beat on low speed just until combined. , Place 2 cups filling in a small bowl; stir in pumpkin, cinnamon, and nutmeg. Remove 3/4 cup pumpkin filling; set aside. Pour remaining pumpkin filling over crust; top with remaining plain filling. Cut through with a knife to swirl. Drop reserved pumpkin filling by spoonfuls over cheesecake; cut through with a knife to swirl. , Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake until center is just set and top appears dull, 55-65 minutes. Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , If desired, garnish with chocolate syrup, caramel sauce, whipped topping and additional crushed gingersnaps.

DELUXE CHEESECAKE

Steps:

• Preheat oven to 375°F.
• Combine crumbs, 2 TBSP sugar, butter, and cinnamon in a medium bowl; mix well.
• Press in a 10-inch spring form pan; set aside.
• Beat cream cheese in a large mixing bowl until soft and creamy.
• Gradually add 1 cup of sugar, beating until fluffy.
• Add eggs, one at a time, beating well after addition.
• Stir in 1/2 tsp vanilla.
• Pour cream cheese mixture into crust.
• Bake at 375°F for 25 to 35 minutes or until cheesecake is set.
• Increase oven temperature to 500°F.
• Beat sour cream on medium speed with electric mixer for 2 minutes.
• Add 3 TBSP sugar and remaining 1/2 tsp vanilla; beat 1 minutes longer.
• Spread over cheesecake.
• Bake at 500°F for 5 to 8 minutes or until bubbly.
• Cool to room temperature and chill 8 hours or over night.
• Once completely chilled, top with your favorite fruit, chocolate syrup, etc!

PUMPKIN CHEESECAKE DELUXE

Steps:

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil; securely wrap foil around pan. Place pecans in a food processor; cover and process until ground. Add the gingersnaps, brown sugar and butter; cover and pulse until blended. Press onto the bottom and 2 in. up the sides of prepared pan; set aside., In a large bowl, beat cream cheese and brown sugar until smooth. Beat in the pumpkin, cream, syrup, vanilla and spices. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 60-70 minutes or until center is just set and top appears dull. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill overnight. Remove sides of pan., Garnish with whipped cream and pecan brittle if desired.

DELUXE CHIP CHEESECAKE

Steps:

• In a large bowl, combine the wafer crumbs, confectioners' sugar, cocoa and butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Bake at 350° for 7-9 minutes or until set. Cool on a wire rack. , In a large bowl, beat cream cheese and sugar until smooth. Add the sour cream, flour, vanilla and salt. Add eggs; beat on low speed just until combined. Remove 1-1/2 cups batter to a bowl; stir in butterscotch chips. , Pour over crust. Add chocolate chips to another 1-1/2 cups batter; carefully spoon over butterscotch layer. Stir vanilla chips into remaining batter; spoon over chocolate layer., Bake at 350° for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool for 1 hour., For topping, place each flavor of chips and 1/2 teaspoon shortening in three small microwave-safe bowls. Microwave on high for 25 seconds; stir. Heat in 10- to 20-second intervals, stirring until smooth. Drizzle over cheesecake. Chill for at least 3 hours. Remove sides of pan. Refrigerate leftovers.

DELUXE PUMPKIN CHEESECAKE RECIPE

Steps:

• 1. Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. 2. In a small bowl, combine cookie crumbs, pecans and butter. Press onto the bottom of prepared pan. Place on a baking sheet. Bake 8-10 minutes or until set. Cool on a wire rack. 3. For filling, in a large bowl, beat 1 package of cream cheese, 1/2 cup sugar and cornstarch until smooth, about 2 minutes. Beat in remaining cream cheese, one package at a time until smooth. Add remaining sugar and vanilla. Add eggs; beat on low speed just until combined. 4. Place 2 cups filling in a small bowl; stir in pumpkin, cinnamon, and nutmeg. Remove 3/4 cup pumpkin filling; set aside. Pour remaining pumpkin filling over crust; top with remaining plain filling. Cut through with a knife to swirl. Drop reserved pumpkin filling by spoonfuls over cheesecake; cut through with a knife to swirl. 5. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake 55-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. 6. Garnish with chocolate syrup, caramel sauce, whipped topping and additional crushed gingersnaps if desired. Yield: 12 servings.