Cheesecake Elegante | cheesecake recipes

Cheesecake Elegante | cheesecake recipes

Crust
1 1/2 cups graham cracker crumbs
1/4 cup confectioners' sugar
1 teaspoon ground allspice
1/3 cup melted butter
Combine all ingredients. Spread in bottom of a 9−inch springform pan, pressing some of the crumbs
up the sides to form a rim about 1 1/2 inches high.
Cheese Layer
32 ounces cream cheese (at room temperature)
4 eggs, lightly beaten
1 1/3 cups granulated sugar
1 tablespoon pure vanilla extract
Beat cheese until soft and creamy. Add eggs, sugar and vanilla extract, beating until thoroughly
creamed and smooth. Pour into prepared crust. Bake at 325 degrees F for 1 hour and 15 minutes, then
top with sour cream layer.
Sour Cream Layer
1 pint dairy sour cream
1/3 cup granulatedsugar
1 tablespoon pure vanilla extract
1/4 teaspoon rum extract
Combine all ingredients. Spread over cheese layer. Return cheesecake to oven. Increase temperature to
450 degrees F and bake for 7 minutes. Remove from oven and cool, then chill.

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Cheesecake | cheesecake recipes

Cheesecake | cheesecake recipes

2 pounds cream cheese, room temperature
3/4 cup granulated sugar
2 tablespoons cornstarch
3 large eggs
1/2 pint heavy cream
2 teaspoons vanilla extract
Lemon rind, optional
Use a chocolate wafer crust . Put into a 9−inch springform pan and bake 1 hour or so (till slightly
browned at edges) at 350 degrees F. Don't over−bake...tends to dry out the cake.
Can also bake in 2 ready made crusts (graham or chocolate). Adjust time if making 2 pies to 30
minutes.

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Carrot Cheesecake | cheesecake recipes

Carrot Cheesecake | cheesecake recipes

3/4 pound carrots, peeled and cut into 2−inch pieces
2/3 cup fine graham cracker crumbs
2/3 cup fine gingersnap crumbs
2/3 cup finely ground pecans
1/3 cup granulated sugar
4 tablespoons unsalted butter, softened
1/2 cup packed brown sugar
1 tablespoon lemon juice
1 teaspoon grated orange zest
1 teaspoon minced ginger root
1/4 teaspoon ground cinnamon
1/4 teaspoon mace
1/4 teaspoon allspice
16 ounces cream cheese, cut into small cubes and softened
4 eggs
1/4 cup finely chopped pecans
Bring 4 cups of water to a boil, and cook carrots until very tender − about 45 minutes. Drain cooked
carrots. Return them to a moderate heat for a minute or so to cook off excess moisture.
Preheat oven to 400 degrees F.
In a medium bowl, combine graham cracker crumbs, gingersnap crumbs, the 2/3 cup ground nuts, and
sugar; toss well. Work in butter until mixture is crumbly. Pat over bottom and up sides of a buttered 9
inch springform pan. Bake the crust for 7 minutes. Turn oven down to 350 degrees F.
Transfer carrots to food processor and purée for 30 seconds. Scrape down side, and puree again until
absolutely smooth. Add brown sugar, ginger, lemon juice, orange zest, cinnamon, mace and allspice to
the processor, and purée for 30 seconds. Scrape down sides and repeat. Let mixture stand until cool.
Add cream cheese to cooled carrot mixture, and purée for 1 minute; scrape down sides every 20
seconds. Beat in eggs, one at a time. Pour batter into crust, and sprinkle with remaining 1/4 cup
chopped nuts.
Bake for about 50 minutes; cake tester will come out clean. Let cool. Cover loosely, and refrigerate at
least 4 hours before serving.

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Carrot Cake Cheesecake | cheesecake recipes

Carrot Cake Cheesecake | cheesecake recipes

Crust
1/4 cup butter, melted
1 cup graham cracker crumbs
1/4 cup brown sugar
Mix graham cracker crumbs and brown sugar and then mix in the melted butter. Put into the bottom
of a large springform pan.
Shake the crumbs around to spread them out and then press them down with a flat object.
Carrot Cake Layer
1/2 cup vegetable oil
1 1/2 eggs, beaten
3/4 cup granulated sugar or Sucanat
3/4 cup flour
1/2 teaspoon salt
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup carrots, peeled and grated
(about 3 medium)
1/3 cup walnuts, chopped
1/8 to 1/4 cup raisins soaked in
1/8 cup Frangelico hazelnut liqueur
Mix vegetable oil and eggs together.
Mix dry ingredients together. Mix dry ingredients with the wet ingredients.
Beat in the carrots and walnuts. Mix in the raisins and Frangelico.
Pour into the springform pan and shake it around. Spread evenly with a spatula. Set aside.
Cream Cheesecake Layer
16 ounces cream cheese
1 (14 ounce) can sweetened condensed milk
1 1/2 eggs, beaten
1/4 teaspoon salt
1/4 cup lemon juice or 2 tablespoons Limoncello
Preheat oven to 350 degrees F.
Beat together the cream cheese and sweetened condensed milk. Add eggs, salt and lemon juice (or
Limoncello) and beat until smooth. Pour slowly over the carrot cake layer. Bake for 50 minutes. Check
to make sure the center of the cheesecake layer is done. If so, turn off the heat and open the oven door
for 30 minutes
Remove cheesecake and let cool on a rack for an hour or so.
Refrigerate cheesecake.
Topping
1 tablespoon toasted hazelnut crumbs
Sprinkle toasted hazelnut crumbs evenly around the top of the cake using your thumb and two
adjacent fingers in a repeated imitation of pinching salt.

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Carrot and Raisin Cheesecake | cheesecake recipes

Carrot and Raisin Cheesecake | cheesecake recipes

1 cup graham cracker crumbs
3 tablespoons granulated sugar
3 tablespoons margarine, melted
24 ounces cream cheese, softened
1/2 cup granulated sugar
1/2 cup unbleached all−purpose flour
4 large eggs
1/4 cup unsweetened orange juice
1 cup finely shredded carrot
1/4 cup raisins
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup sifted confectioners’ sugar
Combine crumbs, granulated sugar, cinnamon and margarine. Press onto bottom of 9−inch
springform pan. Bake at 325 degrees F for 10 minutes.
Combine 20 ounces cream cheese, granulated sugar and 1/4 cup flour, mixing at medium speed of
electric mixer until well blended. Blend in eggs and juice. Add combined remaining flour, carrots,
raisins and spices; mix well. Pour over crust. Bake at 450 degrees F for 10 minutes. Reduce oven
temperature to 250 degrees F, and continue baking for 55 minutes more. Loosen cake from rim of pan;
cool before removing rim of pan. Chill.
Combine remaining 4 ounces cream cheese and juice, mixing until well blended. Gradually add
confectioners’ sugar, mixing until well blended. Spread over top of cheesecake. Garnish with additional
raisins and finely shredded carrots, if desired

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Caramel Pecan Layered Cheesecake | cheesecake recipes

Caramel Pecan Layered Cheesecake | cheesecake recipes

24 ounces softened cream cheese
3/4 cup granulated sugar
2 tablespoons all−purpose flour
1 teaspoon vanilla extract
3 eggs
1/2 cup caramel topping
1/2 cup chopped pecans
1 tablespoon packed brown sugar
1 1/2 teaspoons butter or margarine
1 1/2 teaspoons water
1/2 cup pecan halves
2 tablespoons caramel topping
Crust
1 cup graham cracker crumbs
2 tablespoons granulated sugar
1/4 cup melted margarine
Combine crumbs, 2 tablespoons sugar and 1/4 cup butter or margarine and press into 9−inch
spring−form pan. Bake at 325 degrees F for 10 minutes.
Combine cream cheese, 3/4 cup sugar, flour and vanilla extract, mixing at medium speed until well
blended. Add eggs one at a time, mixing well after each addition. Reserve 1 cup
cream cheese batter; stir in 1/2 cup caramel topping. Spoon 1/2 of plain batter over crust. Cover with
caramel batter. Sprinkle 1/2 cup chopped pecans over caramel layer. Spread remaining plain batter
over pecans. Bake at 450 degrees F for 7 minutes.
Reduce temperature to 250 degrees F. Continue baking for 30 minutes. Loosen cake from rim of pan.
Cool before removing. Chill.
Melt brown sugar and butter or margarine in saucepan. Add water and bring to boil. Add pecan
halves. Cook 2 minutes, stirring constantly.
Spread on wax paper and cool. Brush top of cake with 2 tablespoons caramel topping and arrange
pecan halves over top before serving.

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Caramel Fudge Cheesecake | cheesecake recipes

Caramel Fudge Cheesecake | cheesecake recipes

1 (8−inch square pan size) box fudge brownie mix
1 (14 ounce) package caramels
1/4 cup evaporated milk
1 1/4 cups coarsely chopped pecans
16 ounces cream cheese, softened
1/2 cup granulated sugar
2 eggs
2 (1 ounce) squares semisweet chocolate, melted
2 (1 ounce) squares unsweetened chocolate, melted
Preheat oven to 350 degrees F. Grease a 9−inch springform pan.
Prepare brownie batter according to package directions. Spread into prepared springform pan. Bake
for 20 minutes.
Cool for 10 minutes on a wire rack.
Meanwhile, in a microwave−safe bowl, melt caramels with milk. Pour over brownie crust; sprinkle
with pecans.
In a mixing bowl, combine cream cheese and sugar; mix well. Add eggs, beating on low speed just until
combined. Stir in melted chocolate. Pour over pecans. Bake for 35 to 40 minutes or until the center is
almost set.
Cool on a wire rack for 10 minutes.
Run a knife around edge of pan to loosen; cool completely. Chill overnight.
Remove sides of pan before serving. Store leftovers in the refrigerator.
Yields 12 servings.

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