Best Dreamy Creamy Cheesecake Recipes

DREAMY CREAMY PHILADELPHIA NEW YORK CHEESECAKE

Steps:

• 1. Heat oven to 325°F.
• 2. Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of pan. Bake 10 min
• 3. Meanwhile, beat cream cheese, 1 cup sugar, flour and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low after each just until blended. Pour over crust.
• 4. Bake 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve. Top with pie filling or fresh friut!

DREAMY CREAMY CHEESECAKE

Steps:

• Set oven to 350 degrees.
• Grease a 9-inch springform baking pan.
• Mix the crackers with melted butter, and press into bottom of the pan.
• In a large bowl, combine cream cheese, vanilla and sugar beat with an elecrtic mixer until smooth (about 5 minutes).
• Add in half and half cream until well blended.
• Seperate the 4 eggs into a bowl (making certain there is no shell) and beat slightly.
• Add in eggs to cream cheese mixture, and beat until combined (about 1 minute).
• Add in the sour cream and flour; beat until combined and smooth.
• Bake for 1 hour.
• Turn off oven heat (keep oven door closed).
• Let the cheesecake sit in the oven without heat for 1 hour (this prevents cracking).
• Chill in the refrigerator about 7 hours (or overnight is even better) before serving.

~ CREAMY DREAMY CHEESECAKE ~

Steps:

• 1. Preheat oven to 325 degree F. Line a 9 x 13 baking dish with foil, extending over edge of pan. ( will use these to remove cheesecake once cool ) Mix crumbs, sugar and butter and press evenly into the bottom of pan. Set aside.
• 2. Mix the cream cheese, sugar and vanilla on medium speed until well blended. Scrape sides of bowl a few times. ( I use my kitchen aid mixer with the paddle attachment.) Can use a regular mixer.
• 3. Add the sour cream and beat well. Scraping sides of bowl. Turn mixer to low and beat in eggs one at a time, just until blended. Over beating will possibly cause cracking in cheesecake.
• 4. Pour mixture into prepared pan and bake for 40 minutes or until the center of cake is almost set. ( 50 minutes if not using topping. )
• 5. While baking, if using the sour cream topping, mix all ingredients until smooth and set aside. If you want a thicker layer of this topping I would make one of the recipe and another 1/2 batch.
• 6. After 40 minutes or until center of cake is almost set, remove from oven and carefully spread on the sour cream mixture. Return to oven for 10 more minutes.
• 7. Remove from oven and cool. Cover and refrigerate for at least 4 hours or overnight is best. Remove cheesecake with extended foil, cut and garnish as desire..