Philadelphia cream cheese recipes cheesecake

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1. Chocolate Raspberry Cheesecake

Ingredients:

- 1 1/2 c Creme-filled Cookie Crumbs
- 2 tb Margarine, Melted
- 32 oz Cream Cheese, Softened
- 1 1/4 c Sugar
- 3 ea Large Eggs
- 1 c Sour Cream
- 1 ts Vanilla
- 6 oz Semi-sweet Chocolate Chips**
- 1/3 c Strained Raspberry Preserves
- 6 oz Semi-sweet Chocolate Chips
- 1/4 c Whipping Cream
- Cookie crumbs should come from 18 Cream Filled Cookies that have been finely crushed. ** This 6 ozs of Chocolate chips should be melted and cooled slightly.

Directions:

- Combine crumbs and margarine; press onto bottom of 9-inch spring form pan.
- Combine 24 ozs of cream cheese and sugar, mixing at medium speed on electric mixer until well blended.
- Add eggs, one at a time, beating well after each addition.
- Blend in sour cream and vanilla; pour over crust.
- Combine remaining 8 ozs cream cheese and melted chocolate, mixing at medium speed on electric mixer until well blended.
- Add Red Raspberry preserves; mix well.
- Drop rounded measuring tablespoonfuls of chocolate cream cheese batter over plain cream cheese batter, do not swirl.
- Bake at 325 degrees F., 1 hour and 25 minutes. Loosen cake from rim of pan; cool before removing rim of pan.
- Melt chocolate pieces and whipping cream over low heat stirring until smooth.
- Spread over cheescake. Chill.
- Garnish with additional whipping cream, whipped, raspberries and fresh mint leaves, if desired.

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2. Chocolate Chip Cheesecake Supreme

Ingredients:

- 1 c Chocolate Wafer Crumbs
- 3 tb Margarine, Melted
- 24 oz Cream Cheese, Softened
- 3/4 c Sugar
- 1/4 c Unbleached All-Purpose Flour
- 3 ea Large Eggs
- 1/2 c Sour Cream
- 1 ts Vanilla
- 1 c Mini Semi-sweet Chips

Directions:

- Combine crumbs and margarine; press onto bottom of 9-inch spring form pan.
- Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended.
- Add eggs, one at a time, mixing well after each addition.
- Blend in sour cream and vanilla.
- Stir in chocolate chips and pour into crust. Bake at 350 degrees F., 55 minutes.
- Loosen cake from rim of pan; cool before removing rim of pan. Chill.
- Garnish with whipped cream and fresh mint leaves, if desired.

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3. Cappuccino Cheesecake

- 1 1/2 c Finely Chopped Nuts
- 2 tb Sugar
- 3 tb Margarine, Melted
- 32 oz Cream Cheese, Softened
- 1 c Sugar
- 3 tb Unbleached All-purpose Flour
- 4 ea Large Eggs
- 1 c Sour Cream
- 1 tb Instant Coffee Granules
- 1/4 ts Cinnamon
- 1/4 c Boiling water

Directions:

- Combine nuts, sugar, and margarine; press onto bottom of 9-inch spring- form cake pan.
- Bake at 325 degrees F., 10 minutes.
- Combine cream cheese, sugar, and flour, mixing at medium speed on electric mixer until well blended.
- Add eggs, one at a time, mixing well after each addition. Blend in sour cream.
- Dissolve coffee granules and cinnamon in water.
- Cool; gradually add to cream cheese mixture, mixing until well blended.
- Pour over crust. Bake at 450 degrees F., 10 minutes.
- Reduce oven temperature to 250 degrees F.; continue baking 1 hour.
- Loosen cake from rim of pan; cool before removing rim of pan. Chill.
- Garnish with whipped cream and whole coffee beans if desired.

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4. Chocolate Mint Meringue Cheesecake

Ingredients:

- 1 c Chocolate Wafer Crumbs
- 3 tb Margarine, Melted
- 2 tb Sugar
- 24 oz Cream Cheese, Softened
- 2/3 c Sugar
- 3 ea Large Eggs
- 1 c Mint Chocolate Chips, Melted
- 1 ts Vanilla
- 3 ea Large Egg Whites
- 7 oz Marshmallow Creme (1 Jr)

Directions:

- Combine crumbs, margarine and sugar; press onto bottom of 9-inch spring- form pan.
- Bake at 350 degrees F., 10 minutes.
- Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended.
- Add eggs, one at a time, mixing well after each addition.
- Blend in mint chocolate and vanilla; pour over crust.
- Bake at 350 degrees F., 50 minutes.
- Loosen cake from rim of pan; cool before removing rim of pan.
- Chill.
- Beat egg whites until soft peaks form. Gradually add marshmallow creme, beating until stiff peaks form.
- Carefully spread over top of cheesecake to seal.
- Bake at 450 degrees F.; 3 to 4 minutes or until lightly browned.

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Cheesecake factory restaurant recipes

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1. Chocolate Velvet Cheesecake

Ingredients:

- 1 c Vanilla Wafer Crumbs
- 1/2 c Chopped Pecans
- 3 tb Granulated Sugar
- 1/4 c Margarine, Melted
- 16 oz Cream Cheese, Softened
- 1/2 c Brown Sugar, Packed
- 2 ea Large Eggs
- 6 oz Semi-sweet Chips, Melted
- 3 tb Almond Flavored Liqueur
- 2 c Sour Cream
- 2 tb Granulated Sugar

Directions:

- Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9-inch spring form pan.
- Bake at 325 degrees F., 10 minutes.
- Combine cream cheese and brown sugar, mixing at medium speed on electric mixer until well blended.
- Add eggs, one at a time, mixing well after each addition.
- Blend in chocolate and liqueur; pour over crust.
- Bake at 325 degrees F., 35 minutes.
- Increase oven temperature to 425 degrees F.
- Combine sour cream and granulated sugar; carefully spread over cheesecake.
- Bake at 425 degrees F. 10 minutes.
- Loosen cake from rim of pan; cool before removing rim of pan.
- Chill. VARIATION: Substitute 2 Tablespoons milk and 1/4 teaspoon almond extract for almond flavored liqueur.

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2. Cookies and Cream Cheesecake

Ingredients:

- 2 c Cream-filled Cookies
- 6 tb Margarine, Softened
- 1 ea Env. Unflavored Gelatin
- 1/4 c Cold Water
- 8 oz Cream Cheese Softened
- 1/2 c Sugar
- 3/4 c Milk
- 1 c Whipping Cream, Whipped
- 1 1/4 c Crème-filled Cookies

Directions:

- The cookies (24) should be chocolate cream filled cookies and be to as fine as can be done.
- These cookies should be chocolate cream filled cookies and should be coarsely chopped.
- Combine cookie crumbs and margarine; press onto bottom of 9-inch spring form pan.
- Soften gelatin in water; stir over low heat until dissolved.
- Combine cream cheese and sugar, mixing at medium speed on an electric mixer until well blended.
- Gradually add gelatin mixture and milk, mixing until well blended.
- Chill until mixture is thickened but not set.
- Fold in whipped cream.
- Reserve 1 1/2 C cream cheese mixture; pour remaining cream cheese mixture over crust.
- Top with cookies and reserved cream cheese mixture.
- Chill until firm.

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3. Creamy Chilled Cheesecake

Ingredients:

- 1 c Graham Cracker Crumbs
- 1/4 c Sugar
- 1/4 c Margarine, Melted
- 1 ea Env. Unflavored Gelatin
- 1/4 c Cold Water
- 8 oz Cream Cheese, Softened
- 1/2 c Sugar
- 3/4 c Milk
- 1/4 c Lemon Juice
- 1 c Shipping Cream, Whipped
- 1 x Strawberry Halves

Directions:

- Combine Crumbs, sugar, and margarine; press onto bottom of 9-inch spring- form pan.
- Soften gelatin in water; stir over low heat until dissolved.
-Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended.
- Chill until slightly thickened; fold in whipped cream.
- Pour over crust; chill until firm.
- Top with strawberries before serving.

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