Cooking time: 40-50 minutes
Difficulty: Medium - experience needed
Serves: 12 servings
1 1/4 cups graham cracker crumbs
1/4 cup butter, melted
3 pkg. cream cheese
3/4 cup sugar
1 tsp vanilla
Mix crumbs and butter, press onto bottom of 9-inch spring form pan
Beat cream cheese, 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.
Bake 40-50 minutes in 350 oven or until center is almost set. Run knife around rim of pan to loosen cake; cook before removing rim. Refrigerate cheesecake 4 hours.
1 (12 oz.) pkg. frozen red raspberries
2 tbsp. orange liqueur
1/4 c. orange marmalade
1 tbsp. peach brandy
1/8 tsp. ground ginger
1/4 c. coarsely chopped peanuts
3 tbsp. caramel ice cream topping
1 tsp. chocolate syrup
1 c. fresh strawberries
1 tbsp. sugar
1 tbsp. red wine
Combine ingredients as listed above in each category. Spoon on top of each individual slice of cheesecake. On the caramel ice cream topping, you will spoon on the entire cheesecake and drizzle the chocolate syrup, drawing the tip of a spatula through the syrup.
Recipe for Berry topping on cheesecake
This is a simple recipe for cheesecake toppings
1 10 ounce package of any frozen berries (raspberries, strawberries, blueberries, or mixed berries) thawed, pureed, and strained to spoon over each slice just before serving. Garnish with fresh berries
Peanut Butter Topping
Bake cheesecake until almost done. Remove cheesecake from the oven. In a small bowl using an electric mixer, beat 3 tablespoons creamy peanut butter with 1/2 cup light brown sugar. Add 1 cup sour cream and 1 teaspoon vanilla extract, beating until well combined. Spread mixture over cheesecake. Return the cake to a 300 degree F oven for 3 to 5 minutes to set topping. Cool and chill as directed for Classic Cheesecake.
Prepare crust and filling as directed for Classic Cheesecake. Bake, cool, and chill. Sprinkle 1 1/2 cups miniature marshmallows and 2/3 to 3/4 cup milk chocolate chips over the cheesecake. Broil briefly until marshmallows are toasted and chips are softened. Serve cheesecake immediately.
2 1/2 cups orange sections cut into bite-size pieces
1/2 cup flaked coconut, packed
1 to 2 tablespoons confectionersâ€™ sugar
6 drained maraschino cherries, quartered
Mix together all ingredients. Spoon desired amount of topping over chilled cheesecake. Pass remaining topping. VARIATION: Substitute cubed pineapple for orange pieces.
Cranberry Amaretto Topping:
1 (16 ounce) can whole berry cranberry sauce
1/4 cup sugar
1 tablespoon cornstarch
1/4 cup amaretto
Sliced or slivered almonds
In small saucepan over medium heat, bring cranberry sauce and sugar to boil. Reduce to low heat, stirring occasionally, until sugar is dissolved.
Mix cornstarch and amaretto until smooth. Add to cranberry mixture. Simmer on low to medium heat, stirring constantly, until sauce is thickened. Cool to room temperature.
Stir, then spread desired amount over chilled cheesecake. Chill until topping is set, about 1 hour.
Garnish rim of cheesecake with sliced or slivered almonds.
1/2 cup sugar
2 tablespoons cornstarch
1 (20 ounce) can crushed pineapple in juice, undrained
1 tablespoon butter
In a small saucepan stir together sugar and cornstarch. Add pineapple and butter. Heat over medium heat until thickened, stirring constantly.
Cool to room temperature. Spread over chilled cheesecake. Chill until topping is set, about 1 hour.