Time 4h20m Yield 8 servings Number Of Ingredients 5 Steps:
Heat oven to 325°F. Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; beat just until blended. Pour into crust. Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours.
Time 5h45m Yield 16 Number Of Ingredients 7 Steps:
Preheat oven to 325 degrees F. Mix crumbs, 3 tablespoons sugar and butter; press firmly onto bottom of pan. Beat cream cheese, 1 cup sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. 55 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours.
Time 1h10m Yield 10 serving(s) Number Of Ingredients 8 Steps:
Preheat oven to 325F degrees. Combine crumbs, sugar and melted margarine and press onto the bottom of a 9-inch springform pan. Bake for 10 minutes, remove from oven and raise oven temperature to 450F degrees. To make filling, combine softened cream cheese and sugar in a large bowl with an electric mixer, beating at medium speed until well mixed. Add eggs, one at a time, mixing well after each addition; blend in vanilla then pour into crust. Bake for 10 minutes at 450F, then reduce heat to 250F and for 25-30 minutes more, or until set. Loosen cake from rim of pan; cool before removing rim of pan. Chill; top individual slices with desired topping, if any, just before serving.
Yield 12 Number Of Ingredients 6 Steps:
Heat oven to 350 degrees F. Place 16 of the cookies in resealable plastic bag. Flatten bag to remove excess air, then seal bag. Finely crush cookies by rolling a rolling pin across the bag. Place in bowl. Add butter; mix well. Press firmly onto bottom of 9-inch springform pan. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Chop or crush remaining 8 cookies. Gently stir half of the chopped cookies into cream cheese batter. Pour over prepared crust; sprinkle with the remaining chopped cookies. Bake 45 min. or until centre is almost set. Cool. Refrigerate 3 hours or overnight. Cut into 12 pieces. Store leftover cheesecake in refrigerator.
Time 6h20m Yield 6 servings. Number Of Ingredients 8 Steps:
Place onions and red peppers in a 4- or 5-qt. slow cooker. Add beef, soup mix and broth. Cook, covered, on low 6-8 hours or until meat is tender., Arrange buns on a baking sheet, cut side up. Using tongs, place meat mixture on bun bottoms; top with cheese., Broil 2-3 in. from heat 30-60 seconds or until cheese is melted and bun tops are toasted. If desired, serve with cherry peppers.
Time 4h20m Yield 8 servings Number Of Ingredients 6 Steps:
Heat oven to 350°F. Combine graham crumbs, 3 Tbsp. sugar and butter; press onto bottom and up side of 9-inch pie plate. Beat cream cheese, vanilla and remaining sugar with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour into crust. Bake 40 min. or until center is almost set. Cool completely. Refrigerate 3 hours.
More about “basic philly cheesecake recipes”
Time 1h10m Yield 1 cheesecake, 14-16 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 375 degrees. Mix crust ingredients well. Line the bottom of a 9" or 10" springform pan and press down. Mix filling ingredients together and pour on top of the graham cracker crust. Bake for 20 minutes. Remove from the oven and allow to cool for 10 to 15 minutes. Reset oven to 400 degrees. Mix topping ingredients together and gently pour or spoon over cooled cheese mixture. Bake for 10 minutes. Refrigerate a minimum of 6 hours or overnight.
