Citrus Cheesecake

Ingredients:

1/2 cup butter, softened
1/3 cup sugar
1 egg yolk
1/2 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1 teaspoon grated lemon peel
FILLING
5 packages (8 ounces each) cream cheese, softened
1-3/4 cups sugar
3 tablespoons all-purpose flour
1-1/2 teaspoons grated lemon peel
1-1/2 teaspoons grated orange peel
1/4 teaspoon vanilla extract
5 eggs, lightly beaten
2 egg yolks, lightly beaten
1/4 cup heavy whipping cream
TOPPING
1-1/2 cups (about 12 ounces) sour cream
3 tablespoons sugar
1 teaspoon vanilla extract

Preparation Instructions: 

In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in egg yolk and vanilla. Combine flour and lemon peel; gradually add to creamed mixture. Mix until dough forms a ball and pulls away from the sides of the bowl. Divide dough in half; cover and refrigerate for 1 hour or until easy to handle. 

Remove sides of a 9-in. springform pan. Grease bottom. Between waxed paper, roll one half dough to fit bottom of pan. Peel off top paper; invert dough onto bottom of pan. Remove paper; trim dough to fit pan. Place on a baking sheet. Bake at 400° for 6-8 minutes or until light browned. Cool completely on a wire rack.Attach sides of the pan and grease sides. Pat remaining dough 1-1/2 in. up sides of pan, pressing dough to bottom crust to seal. 

For filling, in another large mixing bowl, beat the cream cheese, sugar, flour, peels and vanilla until smooth. Add eggs and yolks; beat on low speed just until combined. Stir in cream just until combined. Pour into crust. Return pan to baking sheet. Bake at 400° for 10 minutes. Reduce heat to 325°; bake 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.

Combine topping ingredients; spread over cheesecake. Refrigerate overnight. Remove sides of pan. Enjoy! Refrigerate leftovers.

Chocolate Chip Cheesecake

Ingredients:
9 inch Graham Cracker Crust
3 - 8 oz packages of cream cheese
3/4 cup sugar
3 eggs
1 tsp. vanilla
2 cups chocolate chips (mini or regular)

Preparation Instructions:
Preheat oven to 450 degrees. Beat cream cheese and sugar until well blended. Add eggs and vanilla. Beat well. Stir in chocolate chips. Pour into crust. Bake for 10 minutes. Then without opening oven door reduce oven to 250 degrees. Bake 30 minutes or until set. Cool in fridge until thoroughly chilled. Add chocolate topping, (below), and return to fridge till chocolate is set.

Chocolate topping:
1/3 cup chocolate chips
2 Tablespoons whipping cream
Melt chocolate with whipping cream. Stir till smooth.

Pumpkin Cheesecake

Ingredients:
Crust:
1 1/2 cups graham crumbs
5 Tbsp. butter, melted
1 Tbsp. sugar

Filling:
3- 8oz.pkgs. cream cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup canned pumpkin
3 eggs
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
Whipped Cream

Preparation Instructions: 
Mix crust ingredients together, just till coated and crumbly. Press onto the bottom and 2/3 up the sides of an 8" springform pan. Bake for 5 min. at 350. Set aside.

Combine cheese, sugar and vanilla in large bowl, mix until smooth with an electric mixer. add pumpkin eggs, and spices, beat till smooth and creamy. Pour into the crust. Bake for 60-70 min. or till the top turns a bit darker. Remove from oven and allow to come to room temperature, then refrigerate. After it has thoroughly chilled, remove the pan sides and cut.

New York Style Cheesecake

Ingredients:
5 pkgs cream cheese
1 1/3 cup sugar
3 Tblsp flour
3 large eggs
1/2 cup sour cream
2 tsp lemon juice
1 1/2 tsp vanilla


Preparation Instructions:Heat oven to 325 degrees.
In large bowl on medium speed beat cream cheese til smooth. Add sugar.
Gradually add flour. Beat in eggs 1 at a time on low just til blended.
Add remaining ingredients.
Bake for 1 hour. Remove and set on stove top for 1 hour. Refrigerate.

Bittersweet Cheesecake Torte

Ingredients:

2/3 cup whipping cream

8 ounces milk chocolate or bittersweet chocolate, chopped

    Nonstick spray for baking

1 19.5-ounce package brownie mix

2  8-ounce packages cream cheese, softened

1/2 cup sugar

2 teaspoons vanilla

2 eggs, lightly beaten

3 ounces milk chocolate or bittersweet chocolate, melted

3 ounces white baking chocolate, melted

Preparation Instructions: 

1. For ganache: In a small saucepan, heat whipping cream over medium-high heat just until boiling. Remove from heat. Add the 8 ounces milk chocolate (do not stir). Let stand for 5 minutes. Stir until smooth. Transfer to a large bowl. Cover and chill.

2. Preheat oven to 350 degrees F. Coat two 9x1-1/2-inch round cake pans with nonstick spray for baking; set aside. Prepare brownie batter according to package directions. Divide batter between prepared pans. Bake about 25 minutes or until edges are set. Cool in pans on wire racks for 10 minutes. Remove uncut brownies from pans. Transfer to a wire rack. Cool completely.

3. Preheat oven to 350 degrees F. In a large bowl, combine cream cheese, sugar, and vanilla; beat with an electric mixer on medium speed until combined. Beat in eggs just until combined. Transfer half of the mixture (about 1-1/2 cups) to a medium bowl. To one bowl, add the 3 ounces melted milk chocolate; stir until smooth. To the other bowl, add the melted white chocolate; stir until smooth.

4. Wrap heavy-duty foil around the bottom of an 8-inch springform pan, making sure foil comes at least 1 inch up the side. Using a sharp knife, trim edges from brownie rounds, making two 8-inch rounds.* Place one of the brownie rounds in the pan. Pour milk chocolate-cream cheese mixture on top. Place the remaining brownie round on the milk chocolate-cream cheese mixture and pour white chocolate-cream cheese mixture on top.

5. Place the foil-wrapped springform pan in a large roasting pan; pour enough hot water around the springform pan to come halfway up the side. Bake for 60 to 65 minutes or until cheesecake appears set when gently shaken. Carefully remove springform pan from water.

6. Cool in springform pan on a wire rack for 15 minutes. Using a small sharp knife, loosen the edge from the side of the pan; cool for 30 minutes more. Remove the side of the pan; cool completely on wire rack. Cover and chill overnight.

7. Remove ganache from refrigerator. Beat with an electric mixer on medium speed until light, fluffy, and of spreading consistency. Spoon whipped ganache into a pastry bag fitted with a medium star or round tip. Pipe stars or mounds to cover the entire top of the chilled cheesecake. Makes 12-16 servings.

Midget Cheesecakes

Ingredients:
3 - 8 oz cream cheese, soft
1 cup sugar
5 eggs
1 ½ tsp vanilla
Topping: 
½ cup sour cream
1/8 cup sugar
1/4 tsp vanilla
Canned cherries

Preparation Instructions:
Cream the sugar and cream cheese. Beat in eggs and vanilla. Bake at 300 for 30-40 minutes in foil cupcake liners. Beat sour cream, sugar and vanilla. Put spoonful of topping on baked cheesecake. Chill cheesecakes in refrigerator or freezer. Top with cherries or other fruit.