Yes. I got this recipe from an old co-worker. Any time I have made it, I've NEVER had leftovers, EVER. Grahm Cracker Crust - use recipe on box of Grahm Crackers or crumbs - put in a 9" or 10" Springform pan NOT a pie plate (note * if you choose to use the premade crusts, this will fill TWO of them, not one). (If you end up needing a recipe for this - let me know - I've just always used the one on the Graham Cracker Box that I buy). 2 eggs, at room temp 1/2 cup sugar 2 tsp. vanilla 1 1/2 cups sour cream, at room temp 2 8 oz blocks of cream cheese, at room temp 2 Tbs. melted butter (DO NOT use margarine) 1 strip orange zest (optional- I don't use) 1 strip lemon zest (optional - I don't use) Put eggs, vanilla, sugar, sour cream and zest into a blender. Blend 8 to 10 seconds. While blender is running add cream cheese and butter. Blend until very smooth. Pour mixture into graham cracker crust and bake in a preheated oven at 325 for 35 minutes (or until center is set). NOTE: I add a pan of water in the bottom rack of the oven as it's preheating, and leave it there during the baking process. This helps keep the cheesecake from drying out. Turn off heat and leave in oven 15 minutes. Remove and cool on rack. (now....I actually LEAVE IT IN THE OVEN UNTIL THE OVEN COOLS OFF - mostly because I forget...but I actually find if I do this that the top doesn't crack) When cooled, place in refridgerator for AT LEAST 4 hours (overnight works best).
I got this recipe from recipezaar doing one of the events there, I've made it a few times and really like the fact it's easy and really good. It's different than the original cheesecake and my favorite part is the crust. Ingredients * 1 1/2 cups crushed gingersnap cookies * 1/4 cup butter, melted * 3 (8 ounce) packages cream cheese * 1 cup sugar * 3 eggs, lightly beaten * 1 teaspoon vanilla extract * 5 ounces white chocolate baking squares, melted and cooled * 3/4 cup canned pumpkin * 1 teaspoon ground cinnamon * 1/4 teaspoon ground nutmeg TOPPING * 1/2 almonds, chopped * 2 tablespoons butter, melted * 1 teaspoon brown sugar (regular sugar is fine too) Directions 1. 1 In a small bowl, combine gingersnap crumbs (or graham cracker crumbs) with butter. Press into the bottom of a greased 9-in springform pan. Set aside. 2. 2 in a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla; beat on low speed until combined.Stir in melted chocolate. 3. 3 Combine the pumpkin and spices in a seperate bowl; gently fold into cream cheese mixture. Pour over crust. 4. 4 Place the pan on a baking sheet and bake at 350 for 55-60 minutes or until center is set. Cool on a wire rack for 10 minutes. 5. 5 Combine topping ingredients and spread in a shallow baking pan. Bake for 10 minutes, or until golden. Be sure to stir a couple times so the almonds get toasted evenly. Cool. 6. 6 Run a knife under hot water, then around the edge of the pan to loosen cake. Cool for an hour in the refrigerator. Before serving, sprinkle topping over individual servings. Store extra in a container or ziploc bag. 7. Here's the original link. http://www.recipezaar.com/White-Chocolate-Pumpkin-Cheesecake-258760
this one is different but supper good! look at the alterations at the bottom! Sopapilla cheese cake Here is what you need 2 cans crescent rolls 2 pkgs of cream cheese softened 1 tsp. of vanilla 1 stick of butter melted 1 1/2 c. sugar 1 Tbsp. of cinnamon Preheat oven to 350 and in a mixer mix cream cheese, vanilla, and 1 cup of sugar until light and fluffy. While this is mixing in a 9 x 13 dish spread on bottom 1 can of crescent rolls. Spread cream cheese mixture over rolls. Add 2nd can of rolls to top of cream cheese mix. Mix cinnamon and 1/2 c. of sugar and sprinkle to cover top of cheesecake. Then pour melted butter over entire top. Place in oven for 30 mins or until golden brown..... posted the recipe as i was given it, but i made/will make some changes to it and thought i would let you know befor you try it. it calls for 1 stick of butter on top...... that is a LOT of butter and all it did was sit on top and not let my crust get done so i poured it off. next time i will do maybe a fouth of a stick. also it calls for 1/2 cup sugar and cinnamon on top...... that is a LOT of sugar to put on. i only put what i thought was enough. i also added a bit of cinnamon to the cream cheese mixture. the most important thing is the bottom crust. when i make this again i will cook the bottom crust JUST A BIT and then put my filling and top crust on....cause it seemed to be a bit doughy.
E-Z Cheesecake Mix together: 8 oz. Cream cheese (softened) 1/3 cup sugar 8 oz. Cool whip (thawed) Pour above into: Keebler Ready-Made Graham Cracker Pie Crust (I always buy the one that says, “2 extra servings” – it won’t fit into the smaller ones) Top with: 1 can pie filling (cherry, strawberry, blueberry) Refrigerate. Enjoy!
There is an excellent orange cheesecake recipe on allrecipes.com. The orange is such a Christmas type flavor it goes over great with my family.
