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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