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can i have some good cheese cake recipes that are super easy ( ive never made one)

Posted by on Nov. 16, 2009 at 11:09 PM
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thanks so much

by on Nov. 16, 2009 at 11:09 PM
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Replies (1-6):
tanman0107
by on Nov. 16, 2009 at 11:15 PM
this is kind of a cheater cheese cake, but get a graham cracekr crust, and philidelphia brand has a cheese cake filling in a tub. im 99% sure it is with the cream cheese/ butter in the grocery store. but get those two things and there ya go, or they have the box no bake cheese cakes... thats as simple as they get :)good luck, i have never made one either
sewmama1990
by on Nov. 16, 2009 at 11:47 PM

For any future food recipes, go to allrecipes.com!!

Cheesecake Bars

1/3 cup butter, softened

1/3 cup packed brown sugar

1/3 cup chopped walnuts

1 cup sifted all-purpose flour

1/4 cup white sugar

8 ounces cream cheese

1 tablespoon lemon juice

2 tablespoons milk

1 egg

1/2 teaspoon vanilla extract

Preheat oven to 350 degrees F(175 degrees C). To make Pastry: Cream together the butter and brown sugar until light and fluffy. Add in the flour and chopped nuts and stir until mixture becomes crumbly. Set aside 1/4 cup to use as a topping.

Press pastry mixture into 8-inch square pan and bake for 12 to 15 minutes. Let cool on rack.

To make Filling: Beat together the white sugar, and cream cheese until smooth. Stir in the egg, milk, lemon juice, and vanilla and mix well. Spread filling mixture over baked crust. Sprinkle reserved mixture on as a topping.

Bake for 25 to 30 minutes. Let cool on wire rack and refrigerate. Serve with fruit.

Pumpkin Cheesecake

3/4 cup graham cracker crumbs

1/2 cup ground pecans

2 tablespoons white sugar

2 tablespoons brown sugar

1/4 cup butter

3/4 cup white sugar

3/4 cup canned pumpkin

3 egg yolks

1-1/2 teaspoons ground cinnamon

1/2 teaspoon ground mace

1/2 teaspoon ground ginger

1/4 teaspoon salt

3 (8 ounce) packages cream cheese

3/8 cup white sugar

1 egg

1 egg yolk

2 tablespoons heavy whipping cream

1 tablespoon cornstarch

1/2 teaspoon vanilla extract

1/2 teaspoon lemon extract

Preheat oven to 350 degrees F (175 degrees C). Combine the graham cracker crumbs, ground pecans, 2 tablespoons white sugar, 2 tablespoons brown sugar, and the melted butter or margarine and mix well. Firmly press mixture into one 9 inch springform pan.

Combine 3/4 cup of the white sugar, the pumpkin, 3 egg yolks, ground cinnamon, ground mace, ground ginger and salt in a medium bowl. Mix well, and set aside.

Beat cream cheese with an electric mixer until light and fluffy; gradually add 1/4 cup plus 2 tablespoons white sugar and mix well. Add the whole egg, remaining egg yolk and the whipping cream, beating well. Add cornstarch and vanilla and lemon flavorings, beat batter until smooth. Add pumpkin mixture and mix well. Pour batter into the prepared pan.

Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes. Do not overbake. Center may be soft but it will firm up when chilled. Let cheesecake cool on a wire rack, then refrigerate.

Caramel Apple Cheesecake

1 (21 ounce) can apple pie filling

1 (9 inch) prepared graham cracker crust

2 (8 ounce) packages cream cheese, softened

1/2 cup white sugar

1/4 teaspoon vanilla extract

2 eggs

1/4 cup caramel ice cream topping

12 pecan halves

2/3 cup chopped pecans

Preheat oven to 350 degrees F (175 degrees C). Reserve 3/4 cup of apple pie filling and set aside. Spoon remaining pie filling into crust. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth then add eggs and mix well. Pour over apple filling in crust.

Bake at 350 degrees F (175 degrees C) for 35 minutes, or until center is set. Remove from oven and cool to room temperature.

Mix reserved apple filling and caramel topping in a small saucepan. Heat for about 1 minute. Arrange apple slices around outside edge of cheesecake. Spread caramel sauce evenly over. Decorate with pecan halves around edge. Sprinkle with chopped pecans. Chill until ready to serve.

New York Cheesecake

15 graham crackers, crushed

2 tablespoons butter, melted

4 (8 ounce) packages cream cheese

1-1/2 cups white sugar

3/4 cup milk

4 eggs

1 cup sour cream

1 tablespoon vanilla extract

1/4 cup all-purpose flour

Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.

In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.

Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

Cheesecake Factory Cheesecake

1/4 C. Finely Chopped Pecans

1/4 C. Finely Chopped Almonds

1/4 C. Finely Chopped Walnuts

3/4 C. Finely Chopped Vanilla Wafers

2 Tbsp. Melted Butter

9″ Springpan (coat lightly with butter)

Mix all nuts and vanilla wafer crumbs with melted butter and press in the buttered spring pan, trying to line the sides as much as possible about 1 1/2″ up the sides of the pan, set aside.

Filling

1-1/2 lb. Cream Cheese

1-1/3 C. Sugar

5 Large Eggs

16 oz. Sour Cream

1/4 C. Flour

2 tsp. Vanilla

2 tsp. Lemon Juice

All above ingredients should be at room temperature before your begin. Start by beating the cream cheese until light and fluffy. Keep the mixer on a low setting throughout the beating and mixing process. Add the sugar a little at a time and continue beating until creamy. Add one egg at a time and beat after each egg. When eggs have been mixed into the cream cheese add flour, vanilla and lemon juice, mix well. Add the sour cream last and beat well.

Pour cream cheese into the spring pan. Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes. When time is up, prop open oven door and leave in oven for one hour. After one hour, remove from oven. Let cool enough before the cheesecake is put into the refrigerator for 24 hours. A cheesecake should season. The wait is worth it. The flavor ripens and becomes enriched.

 

Cheesecake Factory Bakery Oreo Cheesecake

Crust

1-1/2 C. Oreo Cookie Crumbs (about 23 Oreo cookies finely chopped)

2 Tbsp. Melted Butter

9″ Spring Form Pan (buttered on bottom and sides)

Filling

1-1/2 lb. Cream Cheese

1 C. Sugar

5 Large Eggs

1/4 tsp. Salt

2 tsp. Vanilla

1/4 C Flour

8 oz Sour Cream

5 Oreo Cookies (coarsely chopped for the batter)

10 Coarsely Chopped Oreo Cookies for the Top of Cheese Cake

Crust

Mix melted butter with Oreo crumbs and press in spring pan cover the bottom and 1 1/2″ up the sides with crumbs, set aside.

Filling

All Ingredients need to be at room temperature before beginning. Beat cream cheese until light and fluffy. Keep mixer on a low setting during the mixing and beating process. Add sugar gradually and continue beating cream cheese until mixed through. Add eggs one at a time and continue to beat until blended. Measure the vanilla, salt and flour, pour into cream cheese and egg mixture and beat until smooth. Add the sour cream and beat well. Turn off the mixer and stir in the coarsely chopped Oreo cookies with a spoon.

Pour cream cheese into the spring pan and place the nine coarsely chopped Oreo Cookies on to of the cream mixture. Place pan on the top rack and in the middle of a preheated oven at 325 decrees and bake for one hour and 15 minutes. When time is up prop the oven door open and let the cheese cake stay in the oven for one hour. Remove from oven and let cool enough to place in the refrigerator for 24 hours. It is worth the anticipation. A cheese cake should season. The flavor ripens and becomes enriched.

Lindy’s Famous Cheesecake

Crust

1 C. flour — sifted

1/4 C. Sugar

1 tsp. Lemon zest

1/2 tsp. Vanilla extract

1 Egg Yolk

1/4 C. Butter — softened

Filling

5 ( 8 oz.) pkgs. cream cheese — softened

1-3/4 C. Sugar

3 Tbsp. Flour

1-1/2 tsp. Lemon zest

1-1/2 tsp. Orange zest

1/4 tsp. Vanilla extract

5 Eggs

2 Egg yokes

1/4 C. Heavy cream

In a medium bowl, combine flour, sugar, lemon zest and vanilla. make a well in the center and add egg yolk and butter. Mix until dough pulls away, and cleans, sides of bowl. Remove from bowl, form into a ball, wrap in waxed paper and refrigerate for 1 hour.

Preheat oven to 400 degrees and grease the bottom and sides of a 9 inch spring form pan. Remove side from pan and set aside.

Roll 1/3 of the dough to fit the bottom of the spring form pan, place in the oven and bake until golden, about 8 – 10 minutes. Remove and set aside.

Divide the remaining dough into 3 parts and roll into strips 2 1/2 inches wide and 10 inches long. Put spring form back together, leaving baked crust in pan. Fit dough strips to side of pan, joining ends to line pan completely. Trim dough so it comes only 3/4 up the side of the pan. Refrigerate while making filling.

In a large mixer bowl combine cream cheese, sugar, flour, lemon zest, orange zest and vanilla. Beat, at high speed, until just blended. Reduce to medium speed and add eggs, and yolks, one at a time. Add cream, beating until just combined. Transfer mixture into spring form pan.

Bake 10 minutes, at 400 degrees, reduce heat to 250 degrees and bake 1/2 hour longer. Remove and let cheesecake cool completely on a wire rack. Refrigerate 3 hours to overnight (better) before serving. 

The Creamery Hazelnut Cheesecake

2 C. graham cracker crumbs

1/3 C. sugar

1/2 C. butter, melted

****

2 8-ounce packages cream cheese, softened

1 C. sugar

3 eggs

1/4 C. hazelnut flavored liqueur

1 C. chopped hazelnuts, toasted

****

1 1/2 C. dairy sour cream

1/4 C. sugar

1 teaspoon vanilla

Add butter combined crumbs and sugar; mix well. Press onto bottom of buttered 9-inch spring form pan. Wrap outside of pan with aluminum foil. Combine cream cheese and sugar, mixing at medium speed with an electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in liqueur and nuts; pour over crust. Place spring form pan in larger pan with at least 1 inch sides. Fill with 1/2 inch very hot water. Bake at 350 degrees for one hour. Combine sour cream, sugar, and vanilla; spread over cheesecake. Cool; chill. Makes 16 servings.

 

 

LilGina
by on Nov. 16, 2009 at 11:48 PM

LOL i was going to say this

Quoting tanman0107:

this is kind of a cheater cheese cake, but get a graham cracekr crust, and philidelphia brand has a cheese cake filling in a tub. im 99% sure it is with the cream cheese/ butter in the grocery store. but get those two things and there ya go, or they have the box no bake cheese cakes... thats as simple as they get :)good luck, i have never made one either


kyla101
by on Nov. 16, 2009 at 11:52 PM

yep I think we have a winner lol thanks

Quoting tanman0107:
this is kind of a cheater cheese cake, but get a graham cracekr crust, and philidelphia brand has a cheese cake filling in a tub. im 99% sure it is with the cream cheese/ butter in the grocery store. but get those two things and there ya go, or they have the box no bake cheese cakes... thats as simple as they get :)good luck, i have never made one either


jillmw
by on Nov. 17, 2009 at 8:00 AM

Me too!  I always get compliments when I "make" this.  You can also zip it up wth fresh friut, candy or Oreos.

Quoting LilGina:

LOL i was going to say this

Quoting tanman0107:

this is kind of a cheater cheese cake, but get a graham cracekr crust, and philidelphia brand has a cheese cake filling in a tub. im 99% sure it is with the cream cheese/ butter in the grocery store. but get those two things and there ya go, or they have the box no bake cheese cakes... thats as simple as they get :)good luck, i have never made one either

 


Kml9876
by on Nov. 17, 2009 at 9:15 AM

I have made quite a few different cheesecakes. They aren't hard at all. Here are all of the recipes that I have tried.


http://cakestobake.com/categories/Cheesecake.html

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