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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