Best Heavenly Cheesecake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

HEAVENLY CHIPPED CHOCOLATE AND HAZELNUT CHEESECAKE



Heavenly Chipped Chocolate and Hazelnut Cheesecake image

A chocoholic's dream. Something for a very special occasion.

Provided by JJOHN32

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 3h

Yield 12

Number Of Ingredients 14

⅓ cup semisweet chocolate chips
1 ½ cups vanilla wafer crumbs
¾ cup hazelnuts - toasted, skinned and coarsely chopped
2 tablespoons white sugar
3 tablespoons butter, melted
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 eggs, lightly beaten
3 tablespoons hazelnut liqueur
1 cup semisweet chocolate chips
⅔ cup semisweet chocolate chips
13 skinned, toasted hazelnuts
¼ cup sour cream, room temperature
1 tablespoon hazelnut liqueur

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Using a blender or a food processor, finely chop 1/3 cup semisweet chocolate chips. Transfer ground chocolate to a mixing bowl. Add vanilla wafer crumbs, ground hazelnuts, 2 tablespoons white sugar, and melted butter or margarine. Mix until well combined. Press onto the bottom and up the sides of a 9 inch springform pan. Bake in preheated oven for 15 minutes. Allow to cool.
  • Raise oven temperature to 350 degrees F (175 degrees C).
  • In a large bowl, beat the cream cheese until fluffy. Gradually add 1 cup white sugar; mix well. Add the eggs and 3 tablespoons liqueur. Mix until well blended. Coarsely chop 1 cup of the semisweet chocolate chips, and stir the chocolate into the cream cheese mixture. Pour batter into the cooled crust.
  • Bake in preheated 350 degrees F (175 degrees C) oven for 1 hour. Let cake cool in oven for 1 hour. Remove outer ring from pan; allow cake to cool completely.
  • Melt 2/3 cup semisweet chocolate chips over hot (not boiling) water. Stir until smooth. Dip 13 hazelnuts into the chocolate, covering one-half of each nut. Shake off the excess chocolate. Place on a waxed-paper lined plate and chill until set.
  • Stir the sour cream into the remaining melted chocolate and mix well. Add 1 tablespoon liqueur. Spread glaze on top of the cooled cheesecake. Garnish with chocolate-dipped hazelnuts.

Nutrition Facts : Calories 637.7 calories, Carbohydrate 58 g, Cholesterol 117.8 mg, Fat 43 g, Fiber 3 g, Protein 9.5 g, SaturatedFat 21.6 g, Sodium 278.5 mg, Sugar 36.6 g

HEAVENLY CHEESECAKE



Heavenly Cheesecake image

A prized cheesecake recipe, this one will please even the fussiest guest! For festive touches, see Tips from the Kitchens below the recipe.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 9h55m

Yield 16

Number Of Ingredients 10

1 cup vanilla wafer, chocolate wafer, graham cracker or gingersnap cookie crumbs
2 tablespoons butter or margarine, melted
3 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
3 eggs
1 teaspoon vanilla
1 bag (12 ounces) white baking chips, (2 cups), melted
1/2 cup half-and-half
Cut-up fresh strawberries, if desired
Fresh mint leaf, if desired

Steps:

  • Heat oven to 325°F. Mix cookie crumbs and butter in small bowl. Press evenly in bottom of springform pan, 10x3 or 9x3 inches. Refrigerate while preparing filling.
  • Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Gradually beat in sugar until smooth. Beat in eggs, one at a time. Beat in vanilla, melted baking chips and half-and-half until blended. Pour over crust; smooth top.
  • Bake 55 to 60 minutes or until center is set; cool 15 minutes. Run metal spatula around side of cheesecake to loosen. Cover and refrigerate at least 8 hours, but no longer than 48 hours. Remove side of pan. Top cheesecake with strawberries. Garnish with mint leaves. Store covered in refrigerator.

Nutrition Facts : Calories 345, Carbohydrate 24 g, Cholesterol 95 mg, Fat 5, Fiber 0 g, Protein 6 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 190 mg

HEAVENLY KAHLUA CHEESECAKE



Heavenly Kahlua Cheesecake image

Make and share this Heavenly Kahlua Cheesecake recipe from Food.com.

Provided by Melaine

Categories     Cheesecake

Time 1h

Yield 12 serving(s)

Number Of Ingredients 15

1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup cocoa
1/3 cup melted butter
16 ounces cream cheese, softened
3/4 cup sugar
1/2 cup cocoa
2 eggs
1/4 cup Kahlua
1 teaspoon vanilla
8 ounces sour cream
1/4 cup sour cream
2 tablespoons sugar
1 teaspoon vanilla
chocolate curls

Steps:

  • Combine first 4 ingredients, mix well.
  • Firmly press into bottom of 9 nch springform pan.
  • Bake at 325 for 5 minutes.
  • Beat cream cheese with mixer until light and fluffy.
  • Gradually add 3/4 cup sugar, mixing well.
  • Beat in 1/2 cup cocoa.
  • Add eggs, one at a time, beating after each one.
  • Stir in next 3 ingredients.
  • Pour into prepared pan.
  • Bake at 375 for 25 minutes.
  • Combine sour cream, sugar and vanilla, spread over hot cheesecake, Bake at 425 for 5 minutes.
  • Let cool to room temperature on a wire reck.
  • Chill 8 hours or overnight.
  • Remove side of springform pan.
  • Garnish with chocolate curls.

Nutrition Facts : Calories 384.9, Fat 25.1, SaturatedFat 13.8, Cholesterol 99, Sodium 240.6, Carbohydrate 33.6, Fiber 1.2, Sugar 26.4, Protein 5.5

HEAVENLY CHEESECAKE



Heavenly Cheesecake image

This is actually a recipe from Kraft.com using Philadelphia Cream Cheese. It's so simple, but I've found it's taste is one of the best if you want a simple, plain cheesecake.

Provided by ShortyBond

Categories     Cheesecake

Time 1h20m

Yield 1 Cake, 8 serving(s)

Number Of Ingredients 6

1/2 cup graham cracker crumbs
4 (8 ounce) packages cream cheese, Softened
1 cup granulated sugar
1/4 teaspoon vanilla extract
2 eggs
3 egg whites

Steps:

  • Preheat oven to 325°F Lightly grease bottom of a 9" springform pan. Sprinkle pan with crumbs.
  • Beat cream cheese, sugar and extract with mixer until well blended.
  • Add eggs and egg whites one at a time, mixing after each one is added.
  • Pour into prepared pan.
  • Bake 55-60 minutes or until center is almost set. Refrigerate for at least 4 hours.

Nutrition Facts : Calories 539.9, Fat 41.3, SaturatedFat 25.4, Cholesterol 177.6, Sodium 405.5, Carbohydrate 32.2, Fiber 0.1, Sugar 27, Protein 11.8

HEAVENLY CHEESECAKE



Heavenly Cheesecake image

This cheesecake is one of my family's favorites. The chocolaty creation really lives up to its name.-Rhonda Drullard, San Joaquin Valley, California

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 12 servings.

Number Of Ingredients 9

1-1/2 cups chocolate wafer crumbs
5 tablespoons butter, melted
1 envelope unflavored gelatin
1 cup milk
5 Milky Way candy bars (2.05 ounces each), divided
2 packages (8 ounces each) cream cheese, softened
2 tablespoons sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream

Steps:

  • In a bowl, combine wafer crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Refrigerate. , In a saucepan, sprinkle gelatin over milk; let stand for 1 minute. Cook and stir over low heat until gelatin is dissolved. Cut four candy bars into quarters; add to gelatin mixture. Cook until candy bars are melted and mixture is smooth. Remove from heat; set aside., In a bowl, beat cream cheese and sugar; add gelatin mixture and vanilla. add cream; beat on high speed for 4 minutes. Pour into crust. Refrigerate for at least 4 hours or until firm. Slice or chop remaining candy bar for garnish.

Nutrition Facts : Calories 281 calories, Fat 22g fat (13g saturated fat), Cholesterol 64mg cholesterol, Sodium 216mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 1g fiber), Protein 4g protein.

HEAVENLY CHEESECAKE SWIRL BROWNIES



Heavenly Cheesecake Swirl Brownies image

Make and share this Heavenly Cheesecake Swirl Brownies recipe from Food.com.

Provided by Lu Ann

Categories     Bar Cookie

Time 55m

Yield 24 squares

Number Of Ingredients 5

1 (19 7/8 ounce) package Betty Crocker fudge brownie mix
1 (8 ounce) package Philadelphia Cream Cheese, softened
1/3 cup sugar
1 egg
1/2 teaspoon vanilla

Steps:

  • PREPARE brownie mix as directed on package.
  • Pour into greased 13x9 inch baking pan.
  • BEAT cream cheese until smooth.
  • Add sugar, mix until blended.
  • Add egg and vanilla; mix just until blended.
  • POUR cream cheese mixture over brownie mixture; stir through batter for marble effect.
  • BAKE at 350F degrees for 35-40 minutes or until cream cheese mixture is lightly browned.
  • Cool; cut into squares.
  • *Nuts can be added if you'd like.

Nutrition Facts : Calories 149.5, Fat 6.3, SaturatedFat 2.5, Cholesterol 18.2, Sodium 101.7, Carbohydrate 21.5, Sugar 14.7, Protein 1.9

HEAVENLY LEMON CHEESECAKE



Heavenly Lemon Cheesecake image

This recipe came from Cook's Illustrated. They have tried many versions of this recipe and concluded with this delicious recipe. I made it for Easter this year and it got rave reviews. I changed the crust from animal crackers (which they thought worked best) to a shortbread crust. The homemade lemon curd is optional, but well worth the effort and very tasty! Do not let the lengthy directions scare you off. I PROMISE it is well worth the effort!! Had I not made this myself, I would have sworn it was purchased- it was THAT good!!

Provided by mom2alexjake

Categories     Cheesecake

Time 2h15m

Yield 12-16 serving(s)

Number Of Ingredients 17

2 premade shortbread pie crusts, combined and pressed into springform pan.
1 1/4 cups sugar
1 tablespoon grated lemon, zest of, plus
1/4 cup lemon juice, from 2 lemons
24 ounces cream cheese, cut into rough 1 inch chunks,room temperature
2 teaspoons vanilla extract
1/4 teaspoon salt
1/2 cup heavy cream
4 eggs
1/3 cup lemon juice, from 2 lemons
2 large eggs, plus
1 large egg yolk
1/2 cup sugar (3 ½ ounces)
2 tablespoons unsalted butter, cut into ½ inch cubes and chilled
1 tablespoon heavy cream
1/4 teaspoon vanilla extract
1 pinch salt

Steps:

  • For the crust: Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees.
  • Press the crumbs firmly and evenly into the pan bottom, keeping the sides as clean as possible.
  • Bake until fragrant and golden brown, 15 to 18 minutes.
  • Cool on wire rack to room temperature, about 30 minutes.
  • When cool, wrap the outside of the pan with two 18-inch-square pieces of heavy-duty foil; set the springform pan in a roasting pan.
  • For the filling: While the crust is cooling, process ¼ cup sugar and lemon zest in a food processor until the sugar is yellow and the zest is broken down, about 15 seconds.
  • Transfer the lemon sugar to a small bowl; add the remaining 1 cup sugar.
  • In a standing mixer, using the paddle attachment, beat the cream cheese on low to soften slightly, about 5 seconds.
  • With the machine running, add the sugar mixture in a slow steady stream; increase the speed to medium and continue to beat until the mixture is creamy and smooth, about 3 minutes.
  • Scrape down the bowl with a rubber spatula as needed.
  • Reduce speed to medium-low and add the eggs one at a time; beat until incorporated-about 30 seconds.
  • Scrape the sides and bottom of the bowl well after each addition as needed.
  • Add lemon juice, vanilla, and salt.
  • Mix until just incorporated, about 5 seconds; add the heavy cream and mix until just incorporated, about 5 seconds longer.
  • Give the batter a final scrape, stir with a rubber spatula, and pour into the prepared springform pan; fill the roasting pan with enough hot water to fill halfway up the sides of springform pan.
  • Bake 55 to 60 minutes and until the center jiggles slightly, the sides just start to puff, and the surface is no longer shiny.
  • An instant-read thermometer inserted in the center of the cake should register 150 degrees.
  • Turn off the oven and prop open the oven door with a potholder; allow the cake to cool in the water bath in the oven for 1 hour.
  • Remove foil and the transfer the cake pan to a wire rack; run a small paring knife around the inside edge of the pan to loosen, and cool the cake to room temperature, about 2 hours.
  • For the lemon curd: While the cheesecake bakes, heat the lemon juice in a small nonreactive saucepan over medium heat until hot but not boiling.
  • Whisk the eggs and yolk in a medium nonreactive bowl; gradually whisk in the sugar.
  • Whisking constantly, slowly pour the hot lemon juice into the eggs, then return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until the mixture registers 170 degrees on an instant-read thermometer and is thick enough to cling to a spoon, about 3 minutes.
  • Immediately remove the pan from the heat and stir in the cold butter until incorporated; stir in the cream, vanilla, and salt, then pour the curd through a fine-mesh strainer into a small nonreactive bowl.
  • Cover the surface of the curd directly with plastic wrap (not just the bowl- to avoid forming a"skin") refrigerate until needed.
  • To finish the cake: When cheesecake is cool, spread the lemon curd onto the cheesecake using an offset spatula.
  • Spread the curd evenly over the top of the cheesecake.
  • Cover tightly with plastic wrap and refrigerate for at least 4 hours or up to 24 hours.
  • To serve, remove the sides of the springform pan and cut into wedges.
  • This is a wonderful but RICH cheesecake, so keep the portions small!

HEAVENLY CHEESECAKE



Heavenly Cheesecake image

It's true that your guests will think this cheesecake is heavenly. And the fact that you can put it together in just 15 minutes? Also heavenly.

Provided by My Food and Family

Categories     Dairy

Time 6h15m

Yield 16 servings

Number Of Ingredients 6

1/2 cup graham cracker crumbs
4 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened
1 cup sugar
1/4 tsp. almond extract
2 whole egg s
3 egg white s

Steps:

  • Heat oven to 325°F.
  • Spray bottom of 9-inch springform pan with cooking spray; sprinkle with graham crumbs.
  • Beat Neufchatel, sugar and extract in large bowl with mixer until blended. Gradually add whole eggs and egg whites, mixing on low speed after each just until blended. Pour into prepared pan.
  • Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

Nutrition Facts : Calories 260, Fat 20 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 100 mg, Sodium 250 mg, Carbohydrate 17 g, Fiber 0 g, Sugar 15 g, Protein 5 g

HEAVENLY CHERRY CHEESECAKE



Heavenly Cherry Cheesecake image

Make and share this Heavenly Cherry Cheesecake recipe from Food.com.

Provided by Sweet Southern Bell

Categories     Cheesecake

Time 1h10m

Yield 14 serving(s)

Number Of Ingredients 9

9 inches graham crackers, shell
1 cup sugar
18 ounces cream cheese, softened
3 tablespoons butter, melted
3 tablespoons flour
1 teaspoon vanilla
3 eggs
1 cup sour cream
1 (21 ounce) can cherry pie filling

Steps:

  • Beat cheese , sugar, flour, butter and vanilla with mixer on med.
  • Just until blended. Add eggs 1 at a time, mixing on low.
  • Blend in sour cream. Pour over crust.
  • Bake at 350 for 65 minute or until center is almost set, Refrigerate 4 hours or overnight. Top with cherries.

Nutrition Facts : Calories 311.1, Fat 19.7, SaturatedFat 12.1, Cholesterol 99.2, Sodium 156.8, Carbohydrate 29.3, Fiber 0.3, Sugar 14.5, Protein 5

HEAVENLY CHEESECAKE BROWNIES



HEAVENLY CHEESECAKE BROWNIES image

Categories     Cookies     Chocolate     Dessert

Number Of Ingredients 5

1 pkg (19.8 oz) Betty Crocker Fudge brownie mix
1 8oz. pkg softened cream cheese
1/3 cup sugar
1 egg
1/2 tsp vanilla

Steps:

  • Prepare brownie mix a directed on package. Pour into greased 13" x 9" pan. Beat cream cheese until smooth. Add sugar, mixing until blended. Add egg and vanilla, mixing just until blended. Pour cream cheese mixture over brownie mixture. Cut through batter with knife to create marble effect. Bake at 350-degrees for 35-40 minutes, or until cream cheese mixture is lightly browned. Cool. Cut into squares.

HEAVENLY CHEESECAKE



Heavenly Cheesecake image

When my son was diagnosed with pre-diabetes, I started cooking with Splenda. I created this recipe so he could still enjoy his cheesecake but not sacrifice taste. The result is a cheesecake that has become a favorite among not only my family, but teachers, friends, and even a few local restaurant owners. My biggest advice when...

Provided by Sharyn T.

Categories     Other Desserts

Time 1h20m

Number Of Ingredients 11

CRUST
1/2 box graham crackers, crushed
1/2 stick butter (organic is better)
4 Tbsp splenda- half and half mix (sugar and splenda mix)
FILLING
3 pkg cream cheese, softened
1- 16 oz sour cream
1 large lemon (organic works best) or 2 regular lemons, juiced
1 tsp pure vanilla (again, organic is best)
2 c splenda and sugar mix (half and half)
3 large eggs (i use jumbo)

Steps:

  • 1. For Crust: Preheat oven to 325 degrees. Line any sized springfoam pan with foil to cover the bottom of pan. Place side over and clamp into place (make sure your extra foil is sticking out from under the sides. Fold foil up and around the outside of pan. This will keep any batter from oozing out.
  • 2. Using a food processor (or a ziplock bag), crush graham crackers until all large pieces are broken up. Add splenda mixture, and mix until blended. Melt butter and slowly add to cracker/splenda mix until well mixed. Spread crust mixture into the springfoam pan, making sure to cover the entire bottom and sides. Bake pan for 5 minutes or until crust is set. Allow to cool while you make the batter.
  • 3. Cheesecake: In a large mixing bowl on medium speed, mix cream cheese and sour cream until well blended. Add Vanilla and lemon juice and mix until blended with cream cheese and sour cream. Slowly add Splenda, tasting for sweetness, until at desired taste. Add eggs and mix on high for 2 minutes. Gently fold mixture into your now cooled spring foam pan. Place an oven proof bowl or pan with water, on the lowest rack of your oven; place cheesecake on the rack above and bake at 325 degrees for one hour, or until cheesecake is firm and set.
  • 4. Remove from oven and allow to cool for 20 minutes. After 20 minutes, gently release the sides of the springfoam and remove from the cheesecake. Cover and allow to chill in the refrigerator for at least 4 hours (overnight is best). Remove cheesecake from the bottom of the pan and place on a serving plate. Serve with fresh fruit or chocolate drizzle. Serving size-8.

HEAVENLY ORANGE CHEESECAKE



HEAVENLY ORANGE CHEESECAKE image

This recipe is simple. If you find yourself all of the sudden forgetting to set out the cream cheese to come to room temperture. Just put it in the microwave for 35 seconds. I stumbled accross this recipe trying to use up some oranges before they went bad.

Provided by Linda Allen

Categories     Cakes

Time 1h10m

Number Of Ingredients 12

1 1/4 c graham crackers, crumbs
4 1/2 Tbsp butter, melted
24 oz cream cheese, room temperature
3/4 c sugar
1/4 c heavy cream
1/4 c orange juice, fresh
2 Tbsp orange zest
1 tsp pure vanilla extract
4 eggs
1/2 tsp orange zest
1/3 c powdered sugar
8 oz sour cream

Steps:

  • 1. Preheat oven 350 degrees. In a small bowl mix the graham cracker crumbs and melted butter together. press in the bottom of a 9" springform pan. Bake for 8 to 9 minutes. Remove from oven and allow to cool while mixing the cheesecake. Reduce the oven to 300 degrees.
  • 2. In a large bowl mix the cream cheese, 3/4 cup sugar, until smooth and creamy. Add the vanilla extract, heavy cream, orange juice, and 2 tbsp. orange zest mixing just until well blended. Add eggs one at a time mixing well after each addition. Do not over mix. Pour into prepared pan.
  • 3. Bake for one hour or until the edges are set and the center has a slight giggle to it. Leave the cheesecake in the oven for at least 1 hour without opening the oven door. Remove from the oven, allow to cool to room temperature. Leaving in the pan chill for at least 4 hours or overnight.
  • 4. Run a knife around the edge of the cheesecake to loosen from the ring of the pan. Now release the ring and remove.
  • 5. In a small bowl mix the 8oz. sour cream, 1/2 tsp. orange zest, and 1/3 cup powdered sugar together. Spread on top of the cheesecake. Chill until ready to eat.

HEAVENLY CHEESECAKE



Heavenly Cheesecake image

This is a wonderful cheesecake recipe that I have made for years. I found it in a McCall's magazine in 1997 and have used it ever since. My family loves it and, it never last long around our house. I hope you will try it. Great for the Holidays.

Provided by chef 854597

Categories     Cheesecake

Time 1h35m

Yield 12 slices, 12 serving(s)

Number Of Ingredients 9

1 cup graham cracker crumbs
3/4 cup graham cracker crumbs
1 teaspoon ground cinnamon
1/4 cup unsalted butter, melted
3 (8 ounce) packages cream cheese, sofened
1 cup sugar
1 cup sour cream
1 tablespoon vanilla extract
3 large eggs

Steps:

  • Crust.
  • Preheat oven to 350 degrees.
  • With cooking spray, lightly coat 9-inch spring form pan.
  • In bowl, mix crumbs and cinnamon.
  • Drizzle in butter; toss with fork until evenly moistened.
  • Press crumb mixture onto bottom and 1 1/2 inches up sides of pan.
  • Bake 8 to 10 minutes until edges are lightly golden and crust is set;.
  • Let cool on rack.
  • Wrap outside of pan with Heavy Duty foil.
  • Reduce oven temperature to 325 degrees.
  • Filling:.
  • In large bowl, with electric mixer on medium-high speed, beat cream cheese.
  • 2 to 3 minutes or until fluffy. Gradually beat in sugar, scraping sides of bowl with rubber spatula, until smooth.
  • With mixer on medium speed, add sour cream and vanilla.
  • Beat in eggs, one at at time, just until incorporated. Pour into crust.
  • Set filled pan in center of large roasting pan. Carefully pour enough boiling water into roasting pan to reach halfway up sides of springform pan.
  • Bake 70 to 75 minutes, until center is almost set but still slightly jiggly. (DO NOT OVER BAKE; cake will firm as it cools). Let cool in water for 15 minutes. Transfer springform pan to cooling rack; let cool completely. Remove foil. Refrigerate until chilled, at least 8 hours or overnight.
  • Run thin knife blade around edge of pan; remove pan sides. Transfer to serving plate. Let stand at room temperature 1/2 hour. Garnish with blueberries and strawberries.

Nutrition Facts : Calories 411.1, Fat 30.1, SaturatedFat 18, Cholesterol 133.8, Sodium 270.3, Carbohydrate 28.8, Fiber 0.5, Sugar 20.9, Protein 7.3

HEAVENLY CHEESECAKE



Heavenly Cheesecake image

A prized cheesecake recipe, this one will please even the fussiest guest! For festive touches, see Tips from the Kitchens below the recipe.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 9h55m

Yield 16

Number Of Ingredients 10

1 cup vanilla wafer, chocolate wafer, graham cracker or gingersnap cookie crumbs
2 tablespoons butter or margarine, melted
3 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
3 eggs
1 teaspoon vanilla
1 bag (12 ounces) white baking chips, (2 cups), melted
1/2 cup half-and-half
Cut-up fresh strawberries, if desired
Fresh mint leaf, if desired

Steps:

  • Heat oven to 325°F. Mix cookie crumbs and butter in small bowl. Press evenly in bottom of springform pan, 10x3 or 9x3 inches. Refrigerate while preparing filling.
  • Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Gradually beat in sugar until smooth. Beat in eggs, one at a time. Beat in vanilla, melted baking chips and half-and-half until blended. Pour over crust; smooth top.
  • Bake 55 to 60 minutes or until center is set; cool 15 minutes. Run metal spatula around side of cheesecake to loosen. Cover and refrigerate at least 8 hours, but no longer than 48 hours. Remove side of pan. Top cheesecake with strawberries. Garnish with mint leaves. Store covered in refrigerator.

Nutrition Facts : Calories 345, Carbohydrate 24 g, Cholesterol 95 mg, Fat 5, Fiber 0 g, Protein 6 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 190 mg

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #preparation     #occasion     #desserts     #eggs-dairy     #cheesecake     #cheese     #dietary     #comfort-food     #taste-mood     #4-hours-or-less

Related Topics