Cheesecake

Amaretto Cheesecake Recipe

Ingredients: Crust: 1 1/2 cups graham cracker crumbs 1 teaspoon cinnamon 2 Tablespoons sugar 1 stick butter, melted Cake: 24 oz. cream cheese (3 packages, 8 oz. each) 4 eggs 1 cup sugar 1/4 cup heavy whipping cream 1/3 cup Amaretto (up to 1/2 cup) Topping: 8 oz. sour cream 1 Tablespoon Amaretto 1 Tablespoon plus 1 teaspoon sugar Directions: 1. Mix cinnamon, 1/4 cup sugar, graham cracker crumbs, and butter. Press mixture in bottom of a 9 inch springform pan. 2. Beat cream cheese and 1/3 cup amaretto until light and fluffy. Gradually beat in 1 cup sugar and the whipping cream, then add the eggs one at a time (beating well after each addition). 3. Pour mixture into crust and and bake in a preheated 375F oven for 45-50 minutes. 4. Mix the 1 tbsp. sugar, the sour cream, and 1 tbsp. amaretto. Spoon the mixture over the cheesecake when done and return to oven for 5 minutes at 500 degrees F. 5. Let set for 48 hours in the refrigerator.

Baked Cheesecake
Ingredients: Crust: 2 1/4 cup graham cracker crumbs 1/2 cup butter or margarine, melted Filling: 1 (8 oz.) pkg. cream cheese, softened 1 Tbsp. lemon juice 1/2 cup sugar 1/4 cup milk Dash of salt 1/2 tsp. vanilla 2 eggs Topping:

2 Tbsp. sugar 1 cup sour cream 1/2 tsp. vanilla Directions: 1. Combine graham cracker crumbs and butter, press into buttered 8 inch pie plate to form crust on bottom and sides. 2. In a mixing bowl, beat cream cheese until fluffy. Gradually add in lemon juice, 1/2 cup sugar, milk, salt and vanilla. 3. Add eggs, 1 at a time, mixing well after each addition. Pour filling into crust. 4. Bake at 325 degrees F for 25 to 30 minutes or until set. 5. Combine the 2 tablespoons of sugar, sour cream, and 1/2 teaspoon of vanilla; spread over top of cheesecake then bake for 10 minutes longer. Chill for 5 hours or more before serving.

Banana Cream Cheesecake

Ingredients: 1 1/2 cups vanilla wafer cookies, finely crushed 1/2 cup melted butter 2 lbs. cream cheese, softened 2/3 cup sugar 2 Tablespoons cornstarch 3 eggs 3/4 cup mashed ripe bananas 3/4 cup heavy whipping cream 2 teaspoons vanilla extract Banana Cream Cheesecake Directions: 1. Combine butter and cookie crumbs; press evenly into the bottom of a greased springform pan, chill. 2. Beat cream cheese with an electric mixer until light and fluffy. 3. Beat in sugar and cornstarch. Add eggs, one at a time, mixing well after each addition. 4. Add the bananas, whipping cream, and vanilla. Pour mixture over prepared crust. 5. Bake in a 350 degree F oven for 15 minutes. 6. Reduce oven temperature to 200 degrees F and bake an additional 75 minutes, or until center is almost set. 7. Allow to cool completely, then refrigerate, uncovered, for at least 6 hours.

Black Forest Cheesecake

Ingredients: Crust: 1 cup chocolate wafer crumbs 3 Tablespoons margarine, melted Filling: 16 ounces cream cheese, softened 2/3 cup granulated sugar 2 eggs 1/4 cup heavy cream 6 ounces semisweet chocolate chips, melted 1/4 teaspoon almond extract Topping: 1 (21 ounce) can cherry pie filling Frozen whipped topping, thawed Black Forest Cheesecake Directions: 1. Combine crumbs and margarine; press onto bottom of a 9-inch springform pan. Bake at 350 degrees F for 10 minutes. 2. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. 3. Blend in heavy cream, chocolate and extract, mix until smooth. Pour mixture over crust. Bake at 350 degrees F for 45 minutes. 4. Loosen cake from rim of pan; cool before removing rim of pan. Chill for at least 6 hours.. 5. Top cheesecake with pie filling and whipped topping just before serving. Spoon pie filling to within 1 1/2 inches of edge of cheesecake. About every three inches around the edge, place a dollop of whipped cream

Butterscotch Caramel Cheesecake

Ingredients: Crust: 1 3/4 cups finely crushed graham cracker crumbs 1/3 cup butter, melted 1/4 cup granulated sugar 1/4 cup finely chopped pecans Filling: 1 2/3 cups (11-oz. pkg.) Nestle Toll House Butterscotch Flavored Morsels, divided 1 can (14 oz.) Nestle Carnation Sweetened Condensed Milk 4 pkgs. (8 oz. each) cream cheese, softened 1/2 cup granulated sugar 1/4 cup all-purpose flour 2 teaspoons vanilla extract 4 large eggs, slightly beaten 1/4 cup caramel ice cream topping whipped topping Directions: 1. Preheat oven to 325 degrees F. Wrap outside bottom and side of 9-inch springform pan with double layer of heavyduty foil. 2. Combine graham cracker crumbs, butter, granulated sugar and nuts in medium bowl. Press crumb mixture onto bottom and 1-inch up side of prepared pan. 3. Remove 2 tablespoons of butterscotch morsels and set aside for garnish. 4. Heat milk and remaining morsels in medium saucepan over low heat until morsels are melted and mixture is smooth; remove from heat. Cool to room temperature. 5. Beat cream cheese, granulated sugar, flour and vanilla extract in large mixer bowl until combined. Add butterscotch mixture; beat until smooth. 6. Add eggs, beat just until combined. Pour into prepared pan. 7. Place pan in large roasting pan; fill roasting pan with warm water half way up side of springform pan. 8. Bake for 1 1/4 to 1 1/2 hours or until 2 1/2-inch area around outside edge appears set when gently shaken. Carefully remove cheesecake from water. 9. Pull foil away from pan and lift springform pan out of foil to wire rack. Cool on wire rack for 15 minutes. 10. Run knife around edge of cheesecake. Cover; refrigerate for 6 hours or overnight.

11. Remove side of pan. Spread caramel topping over top of cheesecake. Pipe outer edge of cheesecake with whipped topping. Garnish with reserved morsels, if desired.

Butterscotch Caramel Cheesecake

Ingredients: Crust: 1 3/4 cups finely crushed graham cracker crumbs 1/3 cup butter, melted 1/4 cup granulated sugar 1/4 cup finely chopped pecans Filling: 1 2/3 cups (11-oz. pkg.) Nestle Toll House Butterscotch Flavored Morsels, divided 1 can (14 oz.) Nestle Carnation Sweetened Condensed Milk 4 pkgs. (8 oz. each) cream cheese, softened 1/2 cup granulated sugar 1/4 cup all-purpose flour 2 teaspoons vanilla extract 4 large eggs, slightly beaten 1/4 cup caramel ice cream topping whipped topping Directions: 1. Preheat oven to 325 degrees F. Wrap outside bottom and side of 9-inch springform pan with double layer of heavyduty foil. 2. Combine graham cracker crumbs, butter, granulated sugar and nuts in medium bowl. Press crumb mixture onto bottom and 1-inch up side of prepared pan. 3. Remove 2 tablespoons of butterscotch morsels and set aside for garnish. 4. Heat milk and remaining morsels in medium saucepan over low heat until morsels are melted and mixture is smooth; remove from heat. Cool to room temperature. 5. Beat cream cheese, granulated sugar, flour and vanilla extract in large mixer bowl until combined. Add butterscotch mixture; beat until smooth. 6. Add eggs, beat just until combined. Pour into prepared pan. 7. Place pan in large roasting pan; fill roasting pan with warm water half way up side of springform pan.

8. Bake for 1 1/4 to 1 1/2 hours or until 2 1/2-inch area around outside edge appears set when gently shaken. Carefully remove cheesecake from water. 9. Pull foil away from pan and lift springform pan out of foil to wire rack. Cool on wire rack for 15 minutes. 10. Run knife around edge of cheesecake. Cover; refrigerate for 6 hours or overnight. 11. Remove side of pan. Spread caramel topping over top of cheesecake. Pipe outer edge of cheesecake with whipped topping. Garnish with reserved morsels, if desired.

Cheesecake Factory Cheesecake Recipe

Ingredients: **if you prefer a crust without nuts, the recipe for the no-nuts crust is at the end of this recipe** Crust: 1/4 cup finely chopped pecans 1/4 cup finely chopped walnuts 1/4 cup finely chopped almonds 3/4 cup finely chopped vanilla wafers 2 tablespoons melted butter Filling: 1 1/2 lbs cream cheese 1 1/3 cups sugar 5 large eggs 16 ounces sour cream 1/4 cup flour 2 teaspoons vanilla extract 2 teaspoons lemon juice Directions: Crust Directions: 1. Mix all nuts and vanilla wafer crumbs with melted butter and press into a 9 inch buttered springform pan, trying to line the sides as much as possible about 1 1/2" up the sides of the pan, set aside. Cheesecake Directions: 1. All the filling ingredients should be at room temperature. 2. Beat the cream cheese until light and fluffy with an electric mixer set on low (keep the setting at low during the entire mixing process).

3. Add the sugar a little at a time and continue beating until creamy. 4. Add one egg at a time and beat after each egg. 5. Add flour, vanilla and lemon juice, mix well. 6. Add the sour cream and beat well. 7. Pour cream cheese mixture into the springform pan. 8. Place on the top rack in the middle of a 325 degree F preheated oven for one hour and 15 minutes. 9. When time is up turn oven off, prop open oven door and leave in oven for one hour. 10. Remove from oven and let cool then refrigerate for 24 hours. 11. Remember this important tip : A cheesecake should season. The wait is worth it. The flavor ripens and becomes enriched.

Cherry Cheesecake
Cherry Cheesecake Ingredients: Crust Ingredients: 1 box Betty Crocker yellow cake mix 1/3 cup butter, softened 1 egg Filling Ingredients: 2 (8 oz.) packages cream cheese 2 eggs 1 Tbsp. vanilla 3/4 cup sugar Topping Ingredients: 2 cups sour cream 1 Tbsp. vanilla 1/4 cup sugar 1 (21 oz.) can cherry pie filling Cherry Cheesecake Directions: 1. Preheat oven to 350 degrees F. 2. Mix cake mix, butter and egg with mixer on low speed until crumbly. Place into an ungreased 13 x 9 x 2 pan.

3. Combine cream cheese, eggs, 1 Tbsp. vanilla and 3/4 cup sugar, mix with electric mixer until smooth. Spoon over cake crust. 4. Bake 20 to 25 minutes until set. 5. Mix sour cream, 1 Tbsp. vanilla and 1/4 cup sugar until smooth; spread on top of cheesecake. Bake 5 minutes longer. Cool completely. 6. Spread cherry pie filling on top and refrigerate at least 8 hours.

Chocolate Cheesecake
Ingredients: 1 1/2 cups chocolate wafer cookies, crushed 3 Tablespoons butter 1 8-ounce package cream cheese, softened 1 15 ounce package ricotta cheese, drained 3 Tablespoons milk 1/2 cup frozen egg substitute, thawed 1/4 cup unsweetened cocoa 1 Tablespoon vanilla extract 2 Tablespoons praline liqueur 2 egg whites 1/4 cup plus 2 Tablespoons sugar Chocolate Cheesecake Directions: 1. Melt butter. Add chocolate wafers, mix well. Line a springform pan with cookie mixture to form crust. 2. Beat cream cheese and ricotta cheese with an electic mixer in a medium mixing bowl until smooth. 3. Add milk and egg substitute, beating well. Add cocoa, vanilla extract, and praline liquer, beating well. 4. Beat egg whites at high speed until soft peaks form. Gradually add sugar, 1 tbsp. at a time, beating until stiff peaks form. 5. Fold stiff egg whites into the cheese filling mixture and spoon over cookie crust. 6. Bake at 275 degrees F for 1 hour. Turn off oven, and leave cheesecake in oven for an additional 30 minutes. 7. Remove from oven, cool, then cover and chill at least 4 hours before serving.

Chocolate Cheesecake Recipe

This chocolate cheesecake recipe uses semi-sweet chocolate morsels along with cocoa for an intensely rich chocolate experience. It is pure decadence!

Ingredients: Crust: 2 cups graham cracker crumbs 3/4 cup butter, melted Filling: 1 (12 oz.) pkg. semisweet chocolate morsels 1 1/4 cup sugar 3 (8 oz.) pkgs. cream cheese, softened 3 eggs 2 teaspoons vanilla extract 1 Tablespoon cocoa 1 (16 oz.) carton sour cream Directions: 1. Combine graham cracker crumbs and melted butter, mixing well; firmly press on bottom and sides of a 9 inch springform pan. 2. Place semisweet morsels in top of double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. 3. Beat cream cheese with an electric mixer until light and fluffy; gradually add sugar, mixing well. 4. Add eggs, one at a time, mixing well after each addition. 5. Stir in cocoa, melted chocolate, and vanilla; mix until blended. Stir in sour cream, blending well. Pour into crust. 6. Bake at 300 degrees F for 1 hour and 40 minutes. Let cool to room temperature on a wire rack; chill at least 6 hours until firm.

Chocolate Chip Cheesecake

Ingredients: Crust Bottom: 2 cup graham cracker crumbs 6 Tablespoons butter, melted 1/4 cup sugar Filling: 2 1/4 lb. cream cheese 5 eggs 1 2/3 cup sugar

1 Tablespoon vanilla extract 1 cup bailey's irish cream 1 cup semisweet chocolate chips Topping: 1 cup whipping cream 1 teaspoon instant coffee powder 2 Tablespoons sugar Garnish: chocolate curls Chocolate Chip Cheesecake Directions: 1. Preheat oven to 325 degrees F. Coat a 9 inch springform pan with nonstick vegetable spray. 2. Combine crumbs and 1/4 cup of sugar in the pan, stir in the melted butter. Press mixture into bottom and 1 inch up the sides of the pan. Bake for 7 minutes. 3. In a food processor, beat cream cheese, add 1-2/3 cup sugar and eggs and mix. Blend in the vanilla and Bailey's. 4. Sprinkle half of the chocolate chips over the crust and spoon in the cheese mixture filling. Sprinkle with the remaining chocolate chips. 5. Bake for 1 hour and 20 minutes. Cool cake completely. 6. Beat whipping cream, coffee powder, and 2 tablespoons sugar until peaks form. Spread mixture over cooled cake and garnish with chocolate curls.

Chocolate Chip Cheesecake II

Ingredients: 1 cup chocolate wafer crumbs 24 oz. cream cheese, softened 3 Tablespoons butter, melted 3/4 cup sugar 3 large eggs 1/4 cup all-purpose flour 1/2 cup sour cream 1/2 cup heavy cream 1 cup mini semi-sweet chocolate chips 1 teaspoon vanilla Directions: 1. Combine crumbs and butter, press onto bottom of 9-inch springform pan.

2. Bake at 350 degrees F for 10 minutes. 3. Combine sugar, cream cheese, and flour, mixing at medium speed with an electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream, heavy cream,and vanilla. Stir in chocolate chips and pour into crust. 4. Bake at 350 degrees F for 55 minutes. Loosen cake from rim of pan with a knife; cool before removing rim of pan. 5. Refrigerate for 6 hours before serving.

Key Lime Cheesecake

Ingredients: 1/2 cup sugar 2 packages (8 oz. each) cream cheese, softened 1/4 cup heavy whipping cream 1/2 teaspoon vanilla 2 Tablespoons fresh lime juice 1 teaspoon grated lime peel 2 eggs 1 graham cracker pie crust 1 cup thawed Cool Whip topping

Directions: 1. Preheat oven to 350 degrees F. Beat cream cheese, whipping cream, sugar, lime peel, lime juice and vanilla with electric mixer on medium speed until well blended. Add eggs, one at a time; mix just until blended. 2. Pour mixture evenly into graham cracker crust. 3. Bake for 40 minutes or until center is almost set. Cool. 4. Refrigerate 4 hours or overnight. Top with whipped topping before serving.

Lemon Cheesecake
Ingredients: 2 cups graham cracker crumbs 2 Tablespoons sugar 6 Tablespoons butter, melted 6 ounce package lemon Jello 2 cups boiling water

8 ounces cream cheese 12 ounces evaporated milk, very cold Lemon Cheesecake Directions: 1. Mix graham cracker crumbs, 1 tablespoon sugar, and melted butter or margarine. 2. Press graham cracker crumb mixture into the bottom of a 9"x13" pan. 3. Mix lemon Jello with 2 cups boiling water until Jello is dissolved. 4. Add cream cheese to Jello mixture, combining well. 5. In a chilled metal or glass bowl whip the very cold evaporated milk with the remaining 1 Tablespoon sugar; using an electric mixer. 6. Add Jello mixture to evaporated milk and continue to beat until well blended. 7. Pour into the graham cracker crust. Chill at least five hours until firm.

New York Cheesecake #1

Ingredients: 1/3 cup butter, melted 1 1/2 cup cinnamon graham cracker crumbs 3 1/4 packages (8 oz. packages) cream cheese, softened 1 can 14 oz. sweetened condensed milk 2 tsp. vanilla extract 2 eggs Directions: 1. Preheat oven to 300 degrees F. Combine graham cracker crumbs and butter; press evenly on bottom of 9 inch pie pan. 2. In large mixing bowl, beat cream cheese until fluffy. Gradually add sweetened condensed milk, beating until smooth. 3. Add vanilla and eggs, mix well. Pour into prepared pie pan. 4. Bake for 1 hour, turn off oven but leave cheesecake in oven with door propped slightly open for an additonal hour. 5. Refrigerate at least 6 hours until firm.

New York Cheesecake #2

This New York Cheesecake Recipe is from Aunt Sophia. She uses ricotta cheese in her recipe, which adds an extra bit of richness to the cheesecake. Crust Ingredients: 1 1/2 cups graham cracker crumbs 1/4 cup sugar 1/4 cup butter, melted Filling Ingredients: 2 lbs. ricotta cheese 6 eggs 2 Tbsp. flour 1 1/2 cups sugar 1 tsp. vanilla 1 large can evaporated milk Directions: 1. Mix the graham cracker crumbs, sugar, and the melted butter together. Press mixture into the bottom of springform pan. 2. In a large mixing bowl add the eggs to the ricotta cheese, one at a time, beating thoroughly after each egg is added. 3. Mix flour and sugar together and add to cheese mixture. Fold in vanilla and evaporated milk. 4. Pour into prepared springform pan. Bake at 350 degrees F for 50 to 60 minutes, until firm. Chill overnight.

New York Cheesecake #3

Grandma Celia swears by this New York Cheesecake recipe, it was handed down to her by her mother. It is one of the richest cheesecake recipes ever, it is an amazing cheesecake that everyone always has room for no matter how much they've eaten! It does not have a crust, in order to highlight the flavor of the cheesecake only. Ingredients: 2 cups sour cream 1 lb. ricotta cheese 1/2 cup butter, melted 1 1/2 cup sugar 16 oz. cream cheese 3 Tbsp. flour 3 extra large eggs 1 Tbsp. vanilla 3 Tbsp. cornstarch 1 Tbsp. lemon juice

Directions: 1. Combine sour cream and ricotta cheese in a large mixing bowl. Beating at low speed, add butter, sugar and cream cheese. 2. Increase speed to medium and add flour, eggs, vanilla, cornstarch, and lemon juice. Beat for 5 minutes. 3. Pour into springform pan. 4. Bake in preheated 350F oven for 1 hour, then turn off oven and leave in closed oven for one hour longer. Cool on rack.

Orange Cheesecake with Chocolate Drizzle

Ingredients: Crust: 1 1/2 cups chocolate cookie crumbs 4 Tablespoons butter, melted Filling: 1 envelope unflavored gelatin 1/2 cup orange juice 24 oz. cream cheese, softened 3/4 cup sugar 1 cup whipping cream, whipped 2 teaspoons grated orange peel

Topping: 2 ounces bittersweet chocolate, coarsely chopped 1 Tablespoon vegetable oil Directions: 1. Preheat oven to 350 degrees F. 2. Combine cookie crumbs and butter. Press onto bottom of 9-inch springform pan and bake at 350 for 10 minutes. Cool. 3. Soften gelatin in orange juice; stir over low heat until dissolved. 4. Combine cream cheese and sugar. Gradually add gelatin mixture. Fold in whipped cream and orange peel. 5. Chill until firm, about 4 hours.

6. Just before serving - in a small microwavable bowl, microwave chocolate and oil uncovered on high 1 minute to 1 minute 30 seconds, stirring every 15 seconds, until melted. 7. Drizzle chocolate over cheesecake.

Peanut Butter Cheesecake Recipe

Ingredients: Crust: 1 1/4 cup graham cracker crumbs 1/4 cup sugar 1/2 stick butter Peanut Butter Mixture: 1/2 cup peanut butter 2/3 cup powdered sugar 1/4 cup brown sugar Cream Cheese Filling: 2 8-oz. packages of cream cheese 1 cup sugar 2 Tablespoons lemon juice 2 teaspoons vanilla 1/4 cup heavy whipping cream 2 large eggs Directions: 1. Make the crust by mixing graham cracker crumbs with sugar, then add melted butter and press into 9-inch glass pie pan. Bake at 325 degrees F for 8 minutes. 2. While crust is baking, make peanut butter mixture. Using a fork, cut in powdered sugar with peanut butter until balls form. Cut in brown sugar. 3. When crust is done, pour all but 2 tablespoons of the peanut butter mixure over crust. Save 2 tablespoons for garnish. 4. Make the cream cheese filling by mixing softened cream cheese with sugar, heavy whipping cream, lemon juice, vanilla and eggs. Beat 5 minutes. 5. Pour over peanut butter mixture and garnish with remaining peanut butter mixture. Bake at 350 until done (approximately 35 minutes). Cool 3 hours.

RED VELVET CHEESECAKE

Red Velvet Crust Ingredients: 2 cups chocolate graham cracker crumbs 4 teaspoons brown sugar 1/4 cup butter, melted Red Velevet Filling Ingredients: 3 (8 ounce) packages cream cheese, softened 1 1/2 cups granulated sugar 4 eggs, beaten slightly 3 Tablespoons unsweetened cocoa 1 cup sour cream 1/2 cup buttermilk 1 Tablespoon vanilla extract 1 teaspoon white vinegar 2 (1 ounce) bottles red food coloring Topping Ingredients: 4 ounces cream cheese, softened 1/4 cup butter, softened 2 cups confectioners' sugar 1 teaspoon vanilla extract Strawberries for garnish Red Velvet Cheesecake Directions: 1. Mix together chocolate graham cracker crumbs and brown sugar. Add melted butter and mix well. 2. Press mixture into bottom and up sides of 9-inch spring-form pan. Bake in 350 degree F oven for 10 minutes; cool slightly. 3. In a large bowl combine cream cheese and sugar and beat with a mixer until combined. 4. Add eggs, one at a time, beating well after each addition. 5. Add cocoa, sour cream, buttermilk, vanilla extract, vinegar and red food coloring and continue to beat until filling is smooth and well mixed. 6. Pour batter into prepared crust and bake at 325 degrees F for 1 hour and 15 minutes or until cheesecake looks almost set. Remove cheesecake from oven and cool in pan. Cover and chill in refrigerator overnight (in pan).

7. To make the topping: Beat the cream cheese and butter in a large bowl until smooth. Gradually add powdered sugar and vanilla extract, beating until smooth. Spread evenly over top of cheesecake. Remove sides of spring-form pan and garnish if desired with fresh strawberries.

Strawberry Cheesecake Recipe

Ingredients: 1 cup graham cracker crumbs 3 Tablespoons butter, melted 3 Tablespoons sugar 2 packages (8 oz. each) cream cheese, softened 1/2 cup sugar 1 Tablespoon lemon juice 1 teaspoon grated lemon peel 1 cup sour cream 3 eggs 1 Tablespoons cornstarch 1 package (10 oz.) frozen strawberries, thawed 1/2 pint fresh strawberries, sliced Directions: 1. Preheat oven to 325 degrees F 2. Mix cracker crumbs, butter and sugar. Press firmly into bottom of pan. 3. Bake 10 minutes, remove from oven and set aside. 4. Raise oven temperature to 350 degrees F. 5. Beat 1/2 cup sugar, cream cheese, lemon juice and lemon peel with electric mixer on medium speed until well blended. 6. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each egg is added just until blended. Pour into crust. 7. Bake 50 minutes or until center is almost set. Cool. 8. Drain strawberries, reserving liquid. In a medium saucepan add enough water to reserved liquid to measure 1/2 cup then mix in cornstarch, blending well. 9. Bring to boil on medium heat, stirring constantly. Boil 1 minute. Cool, then stir in the strawberries and spread evenly over cooled cheesecake. Top cheesecake with sliced strawberries. Refrigerate at least 4 hours before serving.

This strawberry cheesecake recipe uses strawberry preserves as the topping, it is an easier version but is absolutely delicious!

Strawberry Cheesecake with Preserve Topping

Ingredients: 1 cup graham cracker crumbs 3 Tablespoons butter or margarine, melted 3 Tablespoons sugar 3 (8ounce) packages cream cheese, softened 3/4 cup sugar 3 eggs 1 teaspoon vanilla 1/2 cup heavy cream 1 cup strawberry preserves Directions: 1. Preheat oven to 325 degrees F. 2. Mix cracker crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of pan. Bake 10 minutes. 3. Beat cream cheese and 3/4 cup sugar with electric mixer on medium until blended well. Add eggs one at a time, mixing on low speed after each addition until just blended. Add vanilla and cream; mix well. 4. Pour over crust. 5. Bake 50 to 55 minutes or until center is almost set. Refrigerate at least 4 hours. Top with preserves just before serving.

Turtle Cheesecake
Cheesecake Factory Clone This recipe for turtle cheesecake doesn't have the chocolate mixed in the cheesecake itself (the recipe below does), it is drizzled on top along with the caramel. Ingredients: Crust: 2 1/2 cups graham crackers 1/2 cup sugar 3/4 cup melted butter Crust Layer 2:

30 caramels 3 Tablespoons milk 1/2 Cup chopped pecans Filling: 3 (8 ounces each) packages cream cheese 1 cup sugar 1 teaspoon vanilla 3 whole eggs Topping: 1/2 cup chopped pecans 1/2 cup hot fudge, heated 10 melted caramels Directions: Crust: 1. Mix together graham crackers, sugar and melted butter. Bake in 9 inch springform pan for 10 minutes. Cool Crust Layer 2: 1. Place caramels and milk in microwave, melt on medium power. 2. Pour over cooled crust, and sprinkle on the 1/2 cup chopped pecans. Filling Directions: 1. Mix cream cheese, sugar and vanilla until smooth; scraping side of bowl to ensure creaminess. 2. Add eggs one at a time, mixing after each addition. 3. Pour this mixture over the caramel layer on top of the crust. 4. Bake at 325 degrees F until center is set (approximately 30-40 minutes). Topping Directions: 1. Arrange pecans around outside edge of cheesecake, drizzle top with melted caramel and hot fudge.

Turtle Cheesecake #2

This version combines the chocolate into the cheesecake, making the flavors blend as wonderfully as a piece of deliciously decadent turtle candy.

Ingredients: 2 tablespoons unsalted butter 2 cups vanilla wafer crumbs 1 (5-ounce) can evaporated milk 14 ounces individually wrapped caramels 1 cup chopped pecans 2 (8-ounce) packages cream cheese, softened 1/2 cup white sugar 1 teaspoon vanilla extract 2 eggs 1/2 cup semisweet chocolate chips

Directions: 1. Melt the butter and combine with the vanilla wafer crumbs. Press into the bottom of a 9-inch springform pan. 2. Place the evaporated milk in a 1-1/2 quart heavy saucepan, and melt the caramels in it over low heat. Heat and stir frequently until smooth. Pour mixture onto crust, and top with pecans. 3. In a large bowl, combine cream cheese, sugar, and vanilla; beat well until smooth. Add eggs one at a time, mixing well after adding each egg. 4. Melt the chocolate, and combine with the cream cheese mixture. Pour over the caramel pecan mixture in springform pan. 5. Bake at 350F for 40 minutes. Loosen cake from the edges of pan, but do not remove rim until cooled. Chill completely.

White Chocolate Cherry Pecan Cheesecake

Ingredients: 1 cup pecan halves, toasted, divided 1 cups graham cracker crumbs

cup sugar cup ( stick) butter, melted

3 (8 ounce) packages cream cheese, softened 1 (14 ounce) can sweetened condensed milk 1 (6 ounce) package Baker's White Chocolate, melted

2 teaspoons vanilla, divided 4 eggs 1 (21 ounce) can cherry pie filling 1 cup thawed Cool Whip whipped topping Directions: 1. Preheat oven to 300 degrees F. 2. Reserve 16 of the pecan halves for garnish. Finely chop remaining pecans; mix with graham crumbs, sugar and butter. Press firmly onto bottom and half way up sides of pan. 3. Beat cream cheese in large bowl with electric mixer on medium speed until creamy. 4. Gradually add sweetened condensed milk, beating until well blended. Add chocolate and 1 tsp. of the vanilla; mix well. 5. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust. 6. Bake 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. 7. When ready to serve, mix pie filling and remaining 1 tsp. vanilla; spoon over cheesecake. Top with whipped topping and reserved pecans.