One of my good friends sent me this recipe – it is one of her favorites!

Crust
1-1/2 cups graham cracker crumbs
1-1/2 cups toasted nuts
3/4 cup butter

Filling
16 ounces cream cheese softened
1 cup sugar
1/2 cup sour cream
1-1/2 cup (15 ounces) cooked pumpkin
1 teaspoon vanilla
3 eggs
1/2 teaspoon cinnamon
pinch nutmeg
pinch cloves

Combine graham cracker crumbs, toasted nuts, and melted butter.

Place in a springform pan. Form a crust going up the sides of the pan.

Bake for 10 minutes at 350 degrees.

Cool.

In a large mixing bowl, combine and cream the cream cheese and sugar.

Add sour cream, pumpkin, and vanilla. Mix in cinnamon, nutmeg, and cloves.

Mix in eggs.

Thoroughly mix.

Pour into graham cracker crust.

Bake at 300 degrees for 1 hour and 30 minutes.

Turn oven off, and let cake sit in oven for 30 more minutes.

Remove from oven, and let cheesecake come to room temperature. Refrigerate.

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.

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!

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!

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.

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.

1 can (21 ounces) apple pie filling
9 inch graham cracker crust
16 ounces cream cheese, softened
1/2 cup sugar
1/4 teaspoon vanilla
2 eggs
1/4 cup caramel topping
12 pecan halves
2 tablespoons chopped pecans

Reserve 3/4 cup of apple pie filling. Set aside.

Spoon the remaining filling into the crust.

Beat together the cream cheese, sugar, and vanilla until smooth.

Add the eggs and mix well.

Pour this mixture over the pie filling.

Bake at 350 degrees for 35 minutes or until center of the cake is set.

Cool to room temperature.

Mix the reserved pie filling and the caramel topping in a small saucepan and heat for about 1 minute or until spreadable.

Spoon the apple-caramel mixture over the top of the cheesecake and spread evenly.

Decorate the edge of the cheesecake with pecan halves and sprinkle with chopped pecans.

Refrigerate the cake until ready to serve.

1/2 cup of pecans
2 tablespoons of sugar
1 cup of gingersnap crumbs (from about 20 cookies)
5 tablespoons of unsalted butter, melted
16 ounces cream cheese, room temperature
2/3 cup of brown sugar, packed
1/2 cup of sour cream, room temperature
1 cup of canned solid-pack pumpkin
3 eggs, room temperature
1 teaspoon of ground cinnamon
Pinch of ground cloves
Pinch of ground ginger
Pecan halves, for garnish

Place the 1/2 cup pecans and sugar in food processor and process until finely chopped, about 20 seconds.

Pour into large bowl, add gingersnap crumbs, and mix.

Pour in the butter and stir well to combine.

Turn mixture into 10-inch pie dish, and press evenly against bottom and sides to form crust. Bake for 10 minutes.

Set aside to cool. (Leave oven on.)

In large bowl, beat cream cheese and brown sugar until soft and well blended.

Stir in sour cream and pumpkin.

Gradually beat in eggs, one at a time and the cinnamon, cloves, and ginger.

Place pie dish on baking sheet, and pour in filling.

Bake at 325 degrees in middle of oven for 45 minutes or until filling is set.

Let cool on rack.

Arrange pecan halves around edge of pie.

Makes 12 servings.