Thursday, 3 November 2011

Cheesecake, cheesecake, glorious cheesecake!!

Super quick post - sorry I have not posted in ages!  I had these cheesecakes the other night, and had to get the recipes!!  I have never made a wonderful cheesecake, but these 2 recipes will now be my standard.  They were both wonderful, but the plain vanilla one was my favorite - hands down!  Enjoy!

Philadelphia Vanilla Mousse Cheesecake

40 Nilla wafers, crushed (about 1.5C)
3T melted butter
 4 pkg. (oz each) cream cheese, divided
1C sugar, divided
1T + 1t vanilla, divided
3 eggs
1 8oz. tub cool whip, thawed
fresh raspberries

Heat oven to 325.  Mix wafer crumbs and melted butter.  press onto the bottom only of a 9" springform pan.

Beat 3 pkgs. cream cheese, 3/4C sugar and 1T vanilla until well blended.  Add 1 egg at a time, blending after each one, until just blended.  Pour over crust

Bake for 50-55 minutes or until center is almost set.  Run a thin knife around rim to loosen cake.  Col completely in pan.

Beat remaining block of cream cheese, 1/4C sugar, and 1t vanilla.  Whisk in cool whip.  Spread over cooled cheesecake.  Chill 4 hours or until firm.  Decorate top with fresh raspberries.  (the raspberries really made the cake amazing - don't leave them out!!)

Serves 16

Spiced Pumpkin Cheesecake

38 Nabisco Ginger Snaps, crushed
1/4C pecans, finely chopped
1/4C butter, melted
4 (8oz) pkgs. cream cheese
1C sugar
1 can pumpkin (not pie mix)
1T pumpkin pie spice
1t vanilla
4 eggs
cool whip/whipped cream and nutmeg to serve

Heat oven to 325.  Mix crumbs, pecans and butter.  Press on bottom and 1" up the sides of a 9" springform pan.

Beat cream cheese and sugar.  Add pumpkin, spice and vanilla.  Add eggs 1 at a time, beating after each addition until just blended.  Pout over crust.

Bake for 1:20 to 1:30 minutes or until center is almost set.  Run a thin knife around rim to loosen cake.  Cool in pan, then refrigerate 4 hours or until cold and set.  Serve each slice with a dollop of whipped cream and a dusting of nutmeg.

Serves 16

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