Posted by Grandma Jeanne on November 2, 2009
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1 (9 inch) prepared graham cracker crust
1/2 cup frozen whipped topping, thawed
Preheat oven to 325 degrees
In a large bowl, combine cream cheese, sugar, and vanilla.
Beat until smooth.
Blend in eggs one at a time.
Remove 1 cup of batter and spread into bottom of crust; set aside.
Add pumpkin, cinnamon, cloves, and nutmeg to the remaining batter and stir gently until well blended.
Carefully spread over the batter in the crust.
Bake in preheated oven for 35 to 40 minutes or until center is almost set.
Allow to cool.
Refrigerate for 3 hours or overnight.
Cover with whipped topping before serving.
Posted by Grandma Jeanne on February 19, 2009
Some people think making cheesecake is difficult. If you are armed with just a few basic tips, you can make beautiful, tasty cheesecakes! Just take a look at these tips:
- All ingredients should be at room temperature.
- Don’t over mix the ingredients. Mix until just blended. Over mixing incorporates too much air into the batter, causing the cheesecake to puff up during baking and then sink down while cooling.
- Before you bake your cheesecake, run a butter knife through the batter in an “S” shape to help remove the air bubbles. If any bubbles float to the top but don’t break, give them a quick pop.
- To prevent the cheesecake batter from leaking out of the springform pan, make sure you correctly attach the sides to the base. Also, be sure to press the crust mixture up the sides of the pan. It helps to hold the batter in and prevent leaks.
- How can you tell if your cheesecake is done? Either touch the top lightly or gently shake the pan. The top of the cake should move as one solid piece, but its center should still be wobbly (not soupy) in about a 3-inch circle in the center.
- Refrigerate the cheesecake uncovered for 2 to 3 hours or until chilled before you serve it. If you cover the warm cheesecake right away, moisture may condense and drip onto the cheesecake top.
- To get uniform cheesecake edges, refrigerate the cheesecake in its springform pan overnight. To remove the rim the next day, run a thin bladed knife around the inside of the pan and then release the sides.
- If you want to remove a cheesecake from the base of your springform cake tin once it is baked or chilled, line the base with aluminum foil.
Here are just a few of the cheese cake recipes available in my new 209 page cheesecake recipe book, “101 Decadent Cheesecake Recipes”:
World’s Best Cheesecake, Rhubarb Cheesecake, Praline Cheesecake, Amaretto Mousse Cheesecake, Sour Cream Cheesecake, Royal Cheesecake, Pecan Caramel Cheesecake, Turtle Cheesecake Recipe, Strawberry Marbled Cheesecake, Praline Cheesecake, Almond Cheesecake, and Vanilla Chocolate Cheesecake
To learn more about this book and to purchase it, just go here! Enjoy!
Posted by Grandma Jeanne on February 11, 2009
I just completed my cheesecake recipe book that I have been working on for a long time! The name of it is 101 Decadent Cheesecake Recipes eBook, and it contains 209 pages of cheesecake recipes, tips, and hints for making the perfect cheesecake!
I started collecting cheesecake recipes back in the late 1970s. Some of these recipes in this cheesecake book are from friends, some were found in magazines and newspapers, some were found at estate sales, and some people sent me their favorite recipes to be included in this recipe book.
I have included my favorite cheesecake recipe, World’s Best Cheesecake. I still make it and love it! Also included are 100 additional cheesecake recipes, Tips for Making Cheesecake, Tips for Preventing Cheesecake from Cracking, and Tips for Cutting Cheesecake. I hope you enjoy reading the recipes and eating the cheesecakes you make!
Impress your friends and relatives with the delicious cheesecakes you can make with these recipes!
Here are names of just a few of them: World’s Best Cheesecake, Rhubarb Cheesecake, Praline Cheesecake, Amaretto Mousse Cheesecake, Sour Cream Cheesecake, Royal Cheesecake, Pecan Caramel Cheesecake, Turtle Cheesecake Recipe, Strawberry Marbled Cheesecake, Praline Cheesecake, Almond Cheesecake, and Vanilla Chocolate Cheesecake
Most of the recipes are simple and easy to make. Make sure to take a look at the tips and hints for making beautiful-looking cheesecakes!
Simply select the “Add to Cart” button below, and pay with your PayPal account or credit card. Once I receive notification of your payment, I will email you your copy of 101 Decadent Cheesecake Recipes. There is no shipping charge.
When you receive the cheesecake recipe book, simply download it to your computer. You can print the entire book or individual recipes.
$12.97 – Pay with your PayPal account or with a major credit card through PayPal. You do not need to be a PayPal member!
Posted by Grandma Jeanne on January 31, 2009
1 cup crushed cinnamon graham crackers
3 tablespoons butter, softened
24 ounces cream cheese
1 cup white sugar
4 eggs, beaten
1 pint sour cream
1 cup heavy whipping cream
1 tablespoon vanilla extract
Preheat oven to 350 degrees.
In a small bowl, combine the cracker crumbs and butter.
Coat the bottom of a 9-inch springform pan.
In a large bowl, mix cream cheese and sugar until smooth.
Stir in eggs, sour cream, heavy cream, and vanilla.
Pour into pan.
Bake for 1 hour and 15 minutes.
Turn off oven and let cake remain in closed oven for another 1 hour and 15 minutes.
Take out and cool to room temperature.
Refrigerate for 3 to 4 hours before serving.
Posted by Grandma Jeanne on January 28, 2009
2 cups chocolate wafer crumbs (cookies)
3/4 teaspoon cinnamon
1/2 cup butter, melted
3 (8 ounce) packages cream cheese, softened
1 cup sugar
2 tablespoons unsweetened cocoa powder
3 eggs (room temperature)
1 teaspoon vanilla
8 ounce bar Hershey’s milk chocolate
3 cups whipping cream (not whipped)
1/2 cup sour cream
2 tablespoons sugar
1/2 teaspoon vanilla
Mix wafer crumbs with cinnamon. Blend in butter with fork.
Press crumbs firmly against bottom and sides of well-greased 9″ springform pan and chill.
Beat cream cheese until smooth.
Combine 1 cup sugar and cocoa; add to cream cheese.
Beat in eggs, one at a time. Add vanilla and mix in melted chocolate.
Beat in whipping cream; then pour in well-chilled pie shell.
Bake at 350 degrees for 1 hour to 1-1/4 hours. Cake will seem quite liquidy when removed from oven.
Let cool and chill at least 24 hours before serving.
Remove sides of springform pan to serve.
Garnish with sour cream topping by combining sour cream, sugar, and vanilla until well blended.
Spread on top of cheesecake.
Sprinkle with chopped nuts or slivered chocolate pieces.
