Tag: cheesecake

How to Make a Perfect Cheesecake

This is THE perfect cheesecake. It is perfect because it tastes outrageous andddddd does not crack! Those are the untimate signs of a perfect cheesecake. I highly recommend buying a cheesecake moat in place of using a water bath. It is just so simple to use. I pull it out for every single cheesecake I make. It perfectly fits my 8″ and 9″ springform pans.

How to Make a Perfect Cheescake

Ingredients

Crust:

1 1 /2 c. graham cracker crumbs
1 T sugar
6 T melted butter

Cheesecake:

Four 8-ounce packages PHILADELPHIA cream cheese, at room temperature
1⅔ cups sugar
¼ cup cornstarch
1 tablespoon pure vanilla extract
2 extra-large eggs
¾ cup heavy whipping cream

Instructions

Crust:

Combine all ingredients and press into a 9 inch springform pan.
Bake at 350 for 8 minutes. Let cool.

Cheesecake:

In a large bowl, using an electric mixer fitted with the paddle attachment, beat 1 package of the cream cheese, ⅓ cup of the sugar, and the cornstarch together on low until creamy, about 3 minutes, scraping down the bowl several times.
Blend in the remaining cream cheese, one package at a time, beating well and scraping down the bowl after each.
Increase the mixer speed to medium and beat in the remaining sugar, then the vanilla.
Blend in the eggs, one at a time, beating well after each.
Beat in the cream just until completely blended.
The filling will look light, creamy, airy, and almost like billowy clouds. Be careful not to overmix! Gently spoon the batter over the crust. Wrap the sides of the pan in aluminum foil.
Place the cake pan in a large shallow pan containing hot water that comes halfway (about 1 inch) up the side of the springform. (Alternatively, use a cheesecake moat-my fave!) Bake until the edge is light golden brown, the top is light gold, and the center barely jiggles, about 1¼ hours. If the cake still feels soft around the edge, let it bake for 10 minutes more (the cooking time will be about the same for both the 8- and 9-inch cheesecakes). Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours. Chill until cold.

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Classic Pumpkin Cheesecake

Ahhhhhh fall is upon us! Hard to believe it but nothing creams autumn like this pumpkin cheesecake! It is as classic as pumpkin cheesecake gets and is topped with homemade whipped cream! Of course, a little drizzle of caramel didn’t hurt either! Present this one at your Thanksgiving feast and you will be the star of the night1
Classic Pumpkin Cheesecake

Classic Pumpkin Cheesecake

Ingredients

crust

1½ cup graham cracker crumbs
1 T. sugar
6 T. melted butter

cheesecake

24 oz soft cream cheese
1½ cup light brown sugar, packed
15 oz pumpkin puree
4 eggs
¼ cup sour cream
2 T. flour
1 tsp. cinnamon
¼ tsp salt
1 T. vanilla

Instructions

Crust

Preheat oven to 350 degrees F.
Combine graham cracker crumbs, sugar, and butter in a bowl.
Press into a 9 inch springform pan and a little up the sides. Bake 8 mins and cool

Cheesecake

Beat cream cheese and sugar on low until fluffy.
On low, add pumpkin, eggs, sour cream, flour, cinnamon, salt and vanilla.
Pour over the crust and bake one hour.
Shut oven and let cool in oven with door open 30 mins.
Mine cracked at this point but no worries-we are going to cover it up and it tastes amazing!
Let cool on counter to room temp and then chill until cold or overnight which is even better!
Top with homemade whipped cream!

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Adapted from Homemade Hooplah

The post Classic Pumpkin Cheesecake appeared first on Hugs and Cookies XOXO.

EASY CHEESECAKE BITES

Easy to make and delicious to eat, COLD AND CREAMY cheesecake bites.

CRUST
1 cup graham cracker crumbs
1/4 cup chopped pecans
1/4 cup melted UNSALTED butter

Mix well and press into a PARCHMENT LINED* 8″ X 8″ baking pan then set aside.

16 ounce regular fat cream cheese (room temperature)
3/4 cup granulated sugar
2 tablespoons corn starch
1/4 teaspoon salt (delete salt if you use salted butter)
2 eggs
1 teaspoon vanilla

Beat the room temperature cream cheese until light and fluffy (takes 1 or 2 minutes). Add the sugar, cornstarch, salt, eggs and vanilla. Beat on low until well mixed but don’t over-beat. Spread evenly over crust.

Bake in preheated 325° oven for 30 minutes (*see note at bottom).

Let baked bites sit at room temperature for 45 minutes, then freeze them for 2 hours before you cut them. At the end of 2 hours, lift out of baking pan and cut into 2″ squares.

Melt 1 cup of your favorite flavor chocolate chips in microwave (20 second bursts, stirring in between bursts). Mix well and dip tops of the frozen “bites” into the warmed chocolate.

Put back into the freezer just long enough to “set” the chocolate. Store in refrigerator. Makes 16.

ENJOY !!!

* Lining your pan with parchment paper is important. It not only keeps everything from sticking, but it allows you to lift out the baked cheesecake without any trouble.

* This cheesecake cooked up very nicely. As far as baking time, the original recipe said 20-30 minutes in a glass pan. I found that it needed another 10 minutes in a metal pan. Just keep an eye on it. If the surface of the cheesecake is still super shiny, then it’s not quite done yet. It loses that super shine when it done cooking. Hard to explain, you you’ll see it.