Best Killer Cheesecake Recipes

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KILLER CHEESECAKE



Killer Cheesecake image

This is a basic delicious cheesecake that you can spruce up with sugared strawberries or blueberries on top, but it is fantastic just plain. Yummy!

Provided by AUSTNTACHS

Categories     Desserts     Cakes     Cheesecake Recipes

Time 3h30m

Yield 12

Number Of Ingredients 11

1 individual package graham crackers, crushed
2 tablespoons white sugar
½ cup butter, softened
1 ½ teaspoons ground cinnamon
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 eggs
1 ½ teaspoons vanilla extract
1 (16 ounce) container sour cream
3 teaspoons white sugar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a food processor, combine graham crackers, 2 tablespoons sugar, butter and cinnamon. Pulse until smooth. Press into the bottom of an 8x12 inch baking dish.
  • In the food processor, combine cream cheese, 1 cup sugar, eggs and vanilla. Process until smooth. Pour over crust.
  • Bake in preheated oven for 25 to 30 minutes, or until filling is set. Allow to cool for 2 hours.
  • Preheat oven to 350 degrees F (175 degrees C). In a small bowl, mix together sour cream, sugar and vanilla. Spread over top of cheesecake. Bake in preheated oven for 10 to 15 minutes.

Nutrition Facts : Calories 494.7 calories, Carbohydrate 32.9 g, Cholesterol 145.1 mg, Fat 37.6 g, Fiber 0.5 g, Protein 7.9 g, SaturatedFat 22.7 g, Sodium 333.2 mg, Sugar 24 g

KILLER CHOCOLATE CHEESECAKE



Killer Chocolate Cheesecake image

Make and share this Killer Chocolate Cheesecake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Cheesecake

Time 3h

Yield 12 serving(s)

Number Of Ingredients 11

1 (9 ounce) package chocolate wafers, broken into large pieces
6 tablespoons unsalted butter, melted
1 lb bittersweet chocolate or 1 lb semisweet chocolate, chopped
1/4 cup unsalted butter
2 tablespoons unsweetened cocoa powder
3 (8 ounce) packages cream cheese, at room temperature
1 cup sugar
4 large eggs
salt, a pinch
1 1/2 cups sour cream, at room temperature
2 teaspoons pure vanilla extract

Steps:

  • Position oven rack in middle of oven; preheat oven to 350°.
  • Butter a 9-inch springform pan and wrap the outside tightly with heavy-duty foil.
  • Have a roasting pan ready, and put a kettle of water on to boil for the water bath.
  • Make the crust: pulse the chocolate wafers in a food processor until finely ground.
  • With the motor running, slowly add the butter, and process just until blended.
  • Press mixture onto the bottom of the pan.
  • Bake crust for 8-10 minutes, until it is set; let cool on a wire rack.
  • Make the filling: melt the chocolate with the butter in a heatproof bowl set over a saucepan of about 1 1/2 inches of nearly simmering water, whisking until smooth.
  • Whisk in the cocoa powder.
  • Remove the bowl from the heat and let the mixture cool to room temperature.
  • Beat the cream cheese and sugar with an electric mixer, beginning on low speed and increasing to med-high speed, in a medium deep bowl until light and fluffy.
  • Add in the eggs one at a time, beating well after each addition.
  • Beat in the salt.
  • Beat in the chocolate mixture just until smooth, scraping down the sides of the bowl with a rubber spatula as needed.
  • Add in the sour cream and vanilla; beat until smooth, scraping sides of bowl as needed.
  • Transfer the filling to the springform pan.
  • Set the pan in the roasting pan, place it in the oven, and carefully pour in enough boiling water to reach halfway up the sides of the springform pan.
  • Bake for 45 minutes, or until the center is almost set but still slightly jiggly; do not overbake--the cheesecake will firm as it cools.
  • Remove the roasting pan from the oven and let the cheesecake cool in the water bath for 15 minutes.
  • Remove the springform pan from the water bath and let cool completely on a wire rack, then remove the foil and refrigerate the cheesecake, loosely covered, until thoroughly chilled, at least 12 hours, or overnight.
  • To serve--let the cheesecake stand at room temperature for 20 minutes.
  • Remove the pan sides, smooth the sides of the cheesecake with a table knife, and cut into wedges.

Nutrition Facts : Calories 529.4, Fat 40.2, SaturatedFat 23.8, Cholesterol 171.4, Sodium 331.3, Carbohydrate 35.5, Fiber 1, Sugar 23.4, Protein 9

WEE CATERER'S "KILLER" CHEESECAKE



WEE CATERER'S

Categories     Dairy     Dessert     Low Carb

Yield 8 servings

Number Of Ingredients 10

12 oz (1 1/2 pk) cream cheese
3/4 cup sugar (or Splenda but cake will brown)
2 eggs
2 teaspoon vanilla
1 teaspoon lemon juice
1 9" graham cracker crust.
TOPPING
1 cup sour cream
1/4 cup sugar (or Splenda)
1 teaspoon vanilla

Steps:

  • Let cream cheese come to room temperature. Cream until smooth and add rest of the ingredients. Beat until blended but not too long. Pour into crust. Bake @ 350 for 40 minutes. Remove from oven but leave oven on. Cool for 10 minutes Mix together topping ingredients and pour on top of cheesecake. Bake for 5 minutes. Refrigerate for at least 5 hours.

KILLER CHEESECAKE



KILLER CHEESECAKE image

Categories     Cake     Cheese     Dessert     Bake     Wheat/Gluten-Free

Yield 16 slices

Number Of Ingredients 9

3 (8 oz)packages cream cheese, softened
1 stick (4 oz) butter, softened
1 cup sugar
2 teaspoons lemon zest
2 tablespoons fresh lemon juice
1 teaspoon vanilla
1/2 teaspoon almond extract
3 tablespoons cornstarch
6 eggs

Steps:

  • Preheat oven to 350°F. Spray a 10-inch springform pan with cooking spray, then line with parchment paper cut into a 10-inch round and a 28- by 4-inch strip; Cover outside of pan with foil to waterproof. Beat together cream cheese, butter, & sugar until light. Combine lemon juice, zest, extracts & cornstarch in a small bowl; mix until smooth. Add to cream cheese mixture & continue beating. Add eggs one at a time, until thoroughly combined. Pour batter into lined springform pan. Bake approximately 1 hour & 15 minutes in a water bath until center is just set. Cool in springform pan on a rack 30 minutes; To serve within an hour, remove base & cake to freezer; Or allow to chill completely in refrigerator, about 4 hours.

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