Join the Meeting Place for Moms!
Talk to other moms, share advice, and have fun!

(minimum 6 characters)

*~ Cheesecakes ~*

Posted by on Mar. 25, 2011 at 12:20 AM
  • 62 Replies

       Who doesn't like a good cheesecake?  Start sharing them ~


by on Mar. 25, 2011 at 12:20 AM
Add your quick reply below:
You must be a member to reply to this post.
Replies (1-10):
by on Mar. 29, 2011 at 10:08 PM


Cook time: Difficulty:EASY
Prep time: Serves:
- 2 8 oz cans of crescent rolls
- 2 8 oz pkg of cream cheese, softened
- 2 c sugar, divided
- 2 tsp vanilla, divided
- 1/2 c margarine or butter
- ground cinnamon

1.   Spray 9x13" pan with non-stick cooking spray. Use one can of crescent rolls to line the bottom of the pan; stretch the dough and pinch the holes closed to form a crust.

2.   Blend together the softened cream cheese, one cup of sugar and one teaspoon of vanilla. Spread mixture evenly over the dough, but not too close to edges. Stretch second can of crescent rolls over the cream cheese mixture to form top crust.

3.   Melt butter and blend in one cup of sugar and one teaspoon vanilla; pour evenly over the crust.

4.   Sprinkle generously with cinnamon, then bake at 360 for 30 minutes until bubbly and crust is slightly browned.

5.   Let cool and refrigerate before cutting into squares.

by on Mar. 29, 2011 at 10:14 PM

Chocolate Chip Cheesecake Brownies 

1 - (30 oz.) pkg. of chocolate chip cookie dough, such as Pillsbury
1 - (8 oz.) packages of regular Cream Cheese, room temperature
1 - egg
1/4 - cup granulated sugar 
1/2 - tsp. vanilla extract 

Preheat oven to 350 degrees. Cut chocolate chip cookie dough in half. Cover the bottom of an ungreased 13x9 inch baking pan or casserole dish with half of the dough, forming a crust. Use your hands for this as if you were filling a pie plate with a homemade pie crust. Bake for 10 minutes.

While baking, beat the cream cheese, egg (or egg substitute), sugar (or no calorie sugar sweetener), and vanilla in a bowl until well blended. Take the crust out and spread the cream cheese mixture on the top being sure to cover the entire top. It will be ooey and gooey and may blend with the crust and this is OK :) 

Take the other half of the cookie dough and crumble it on top of the cream cheese coating, being sure to cover it all.Bake for 35 minutes or until golden brown and a toothpick inserted comes out clean. Cool in the refrigerator for a few hours before serving. Store in the fridge, due to the cream cheese 

Note: You can also use other cookie dough flavors instead of chocolate chip. Peanut butter, M & M, etc...
by on Mar. 29, 2011 at 10:17 PM
1 mom liked this

 New York Cheesecake

Chantal's New York Cheesecake Recipe 

Prep Time:
 30 Min
Cook Time:
1 Hr
Ready In:
7 Hrs 30 Min 


  • 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


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch spring form pan.
  2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of spring form pan.
  3. 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.
  4. 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.
by on Mar. 30, 2011 at 12:03 AM

Strawberry Vanilla Cheesecake

The following recipe uses fresh strawberries but frozen strawberries work well. We made this cheesecake with graham cracker crumbs; a nut crumb crust and a crust made from crushed vanilla wafers would pair well also. And of course, you can use raspberries, blueberries, peaches, mangoes, or other fruit for the topping. You will need a nine- or ten-inch springform pan for this recipe. The cheesecake pictured was baked and served in a nine-inch glass-base springform pan.


  • Crust:
  • 2 C. crushed graham crackers
  • 1/2 tsp. cinnamon
  • 2 Tbs. sugar
  • 5 Tbs. butter, melted
  • Filling:
  • 3 8 oz. pkg. cream cheese, softened
  • 3 large eggs
  • 3/4 C. granulated sugar
  • 1 Tbs. flour
  • 1/4 tsp. salt
  • 1 tsp. vanilla
  • 1/4 C. whipping cream
  • Topping:
  • 3 C. fresh or frozen strawberries
  • 1 Tbs. lemon juice
  • 1/4 C. sugar (omit if using sweetened, frozen berries)
  • 1 Tbs. cornstarch
  • 2-3 drops red food coloring
  • 1 C. fresh or individually frozen berries, cleaned and hulled (use whole or if preferred, cut into smaller pieces)


Crush the graham crackers. Mix the crumbs with the cinnamon, sugar, and melted butter in a nine or ten-inch springform pan. Press the mixture into a crust across the bottom of the pan and up the sides. Put the crust in the refrigerator to set up while you prepare the filling and the topping.Make the topping. Puree the strawberries in a blender with the lemon juice. You should have about 1 1/2 cups of purée. If you would like to remove the seeds, run the puree through a sieve. Place the puree in a small saucepan. Add the sugar, food coloring, and cornstarch. Cook over medium heart, stirring often, until thickened and bubbly. Set aside to cool.Preheat the oven to 325 degrees. Make the filling by mixing the cream cheese with the paddle attachment of your stand-type mixer set at medium speed until smooth and creamy, about five minutes. Add the eggs, granulated sugar, flour, salt, vanilla, and whipping cream, and gently cream together until smooth. Do not over beat. Too much air in the filling will cause the cake to sink and crack. Pour one half of the cream cheese filling into the crust. Spoon about 2/3's of the strawberry sauce onto the filling then spoon the remaining cream cheese mixture over the strawberry sauce. Refrigerate the remaining sauce. Bake for 40 to 45 minutes or until the top just starts to turn golden and the center of the cake is just barely jiggly.Let the cake cool in the pan on a wire rack for ten minutes. Run a knife around the edge of the pan to loosen. Remove the ring and let the cheesecake cool completely. Refrigerate for several hours. To serve, stir the berries into the remaining sauce and spoon over the cheesecake.

by on Mar. 30, 2011 at 1:44 AM
I've got to try the strawberry vanilla!
Posted on CafeMom Mobile
by on Mar. 30, 2011 at 10:30 AM

Those cheesecake brownies look good.  I'm going to make those for our next church social.

by on Mar. 30, 2011 at 1:48 PM

 Hate cheesecake...I knwo I know, Im weird!

by on Mar. 30, 2011 at 3:53 PM
1 mom liked this
Love cheesecake! Those look really good!
by on Apr. 11, 2011 at 6:54 AM

by on Apr. 11, 2011 at 9:24 AM

What?!? Who hates cheesecake??? LOL. Yes, I think you are weird.. haha

Quoting Erin.09:

 Hate cheesecake...I knwo I know, Im weird!

Add your quick reply below:
You must be a member to reply to this post.
Join the Meeting Place for Moms!
Talk to other moms, share advice, and have fun!

(minimum 6 characters)