Why Cheesecakes?

Every time I think I have seen every recipe imaginable, I find 20 more...What I'm learning from this is that there will always be new recipes to try. I think the variety of recipes available is only limited by our imaginations. I hope you enjoy cheesecakes as much as I do and I'm hoping you Submit your favorite cheesecake recipe for others to try.

Some Suggestions

If you do have time to create that perfect cheesecake you may want to try Nordic Ware Leakproof Springform Pan 9 Inch or Kaiser Bakeware Noblesse Nonstick Mini Springform Pans, Set of 4. Both will help to provide quality cheesecakes that you can feel proud to serve.

Cheesecake Tip #8

Recipes

Crust:

3/4 cup crushed graham crackers

3/4 cup crushed gingersnaps

6 tablespoons melted butter

3 tablespoons brown sugar

1 tablespoon granulated sugar

1/2 teaspoon cinnamon

Preheat oven to 375 degrees. Combine the above ingredients and press firmly into a 9 inch spring form pan that has been sprayed with non stick cooking spray. Bake at 375 degrees for 8 minutes and then set aside to cool.

25 caramels

2 (8 ounce) packages of softened cream cheese

2 eggs

1 cup granulated sugar

1 tablespoon brown sugar

2 teaspoons vanilla

Increase oven temperature to 400 degrees.

Melt the caramels in the microwave on medium temperature and stirring every 30 seconds until smooth and melted. Pour evenly over the cooled, baked crust and set aside.

Beat the cream cheese with an electric mixer on medium speed until smooth. Gradually beat in the sugars and then mix in the eggs one at a time and beat after each addition. Stir in the vanilla.

Pour the filling over the caramel topped crust and bake at 400 degrees for about one hour or until set.

Remove from the oven and loosen the cake from the edges of the pan but don't remove the sides. Cool to room temperature and then refrigerate for 4 hours before removing the rim of the pan and serving.

Crust:

2 cups flour

1 1/4 cups quick cooking oatmeal

3/4 cup packed brown sugar

1 cup softened butter

Preheat oven to 350 degrees. Grease a 13" x 9" baking pan and set aside.

Combine the flour, oats, and brown sugar. Cut in butter with a pastry knife until the mixture resembles coarse crumbs. Set aside 1 1/2 cups of the crumbs for the topping and press the remaining crumbs onto the bottom of the prepared pan. Bake at 350 degrees for 15 minutes

Filling:

2 (8 ounce) packages of softened cream cheese

1/2 cup granulated sugar

2 eggs

2 teaspoons fresh lemon juice

1 teaspoon vanilla

1 (16 ounce) can whole berry cranberry sauce

2 teaspoons cornstarch

With an electric mixer, beat the cream cheese and granulated sugar until smooth. Beat in eggs one at a time and blend after each addition. Stir in the lemon juice and vanilla and spread over the baked crust.

Stir together cranberry sauce and cornstarch, then spoon over the cream cheese mixture. Sprinkle the reserved 1 1/2 c. crumbs on top.

Bake at 350 degrees for about 40 minutes or until set. Set aside to cool then refrigerate for at least 3 hours.

Cut into bars before serving.

1 ready to use reduced fat graham cracker crust

Filling:

2 (8 ounce) packages of softened fat-free cream cheese

1/2 cup granulated sugar

1/2 teaspoon vanilla extract

25 caramels (melted)

3/4 cup egg whites, (slightly beaten)

2 tablespoons skim milk

1/2 cup chopped walnuts

Preheat oven to 350 degrees. Melt the caramels and milk until smooth, then pour into crust.

With electric mixer, beat the cream cheese, sugar, vanilla, and egg whites until well mixed. Fold in the walnuts and pour over caramel layer. Bake at 350 degrees for 30 minutes or until the center is set.

Cool to room temperature then refrigerate at least three hours before serving.