Time 5h45m Yield 16 servings Number Of Ingredients 7 Steps:
Heat oven to 325°F. Combine graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Beat cream cheese, 1 cup sugar and vanilla with Mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 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 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.
Number Of Ingredients 5 Steps:
In medium bowl, beat cream cheese until light and fluffy. Add can of sweetened condensed milk. Blend thoroughly. Stir in lemon juice and vanilla. Pour in graham cracker crust. Chill 3 hours. Top with fruit topping.
Time 45m Yield 10 serving(s) Number Of Ingredients 8 Steps:
Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10minutes. Combine cream cheese, sugar, juice, peel and vanilla, mixing at medium speed on electric mixer until well blended. Add egg yolks, one at a time, mixing well after each addition. Beat egg whites until stiff peaks form; fold into cream cheese mixture. Pour over crust. Bake at 300 degrees F., 45 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top with cherry pie filling or fresh fruit, if desired.
Time 5h Yield 24 Number Of Ingredients 7 Steps:
Heat oven to 325 degrees F. Mix graham crumbs and butter. Reserve 1/4 cup crumb mixture; press remaining onto bottom of 13x9-inch pan. Beat cream cheese and sugar in large bowl with mixer until well blended. Add sour cream, zest and juice; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust; sprinkle with reserved crumb mixture. Bake 40 minutes or until centre is almost set; cool completely. Refrigerate 4 hours.
Yield 16 servings Number Of Ingredients 7 Steps:
Combine graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Beat cream cheese, 1 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Yield Makes 16 servings Number Of Ingredients 6 Steps:
Heat oven to 325°F. Combine graham crumbs, 3 tablespoons sugar and butter; press onto bottom of 9-inch springform pan. Beat cream cheese, 1 cup of the remaining sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Bake until center is almost set, about 55 minutes. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. Recipe is courtesy of The Kraft Heinz Company.
