CopyKat Recipes » cheesecake

Warm Fudge-Filled Cheesecake – cheesecake and chocolate, what could be better?

Stephanie — Thu, 14 May 2009 22:36:58 +0000

Be sure to heat up slices of this in the microwave if you happen to have any left over.

1/2 cup butter or margarine, softened
1/3 cup sugar
1 cup all-purpose flour
1 tablespoon vanilla, divided
2/3 cup chopped pistachios
4 (8-ounce) packages cream cheese, softened
1 1/2 cups sugar
4 large eggs
1 (12-ounce) package semisweet chocolate mini-morsels Sweetened whipped cream (optional)
Garnish: chocolate shavings

Beat butter at medium speed with an electric mixer until creamy; add 1/3 cup sugar, beating well. Gradually add flour, beating at low speed until blended. Stir in 1 teaspoon vanilla and pistachios. Press into bottom and 1

1/2 inches up sides of a 9-inch spring form pan.

Bake at 350° for 12 to 15 minutes or until golden. Cool on a wire rack.

Beat cream cheese at medium speed with an electric mixer until light and fluffy; gradually add 1 1/2 cups sugar, beating well. Add eggs, 1 at a time, beating just until yellow disappears. Stir in remaining 2 teaspoons vanilla.

(Do not over mix.)

Pour half of batter into crust; sprinkle with chocolate morsels to within

3/4 inch of edge. Pour in remaining batter, starting at outer edge and working toward center. Place cheesecake on a baking sheet.

Bake at 350° for 1 hour or until set. Cool on a wire rack 1 hour. Serve slightly warm with sweetened whipped cream, if desired. Garnish, if desired.

California Pizza Kitchen Pumpkin Cheesecake – this is a perfect cheesecake for the fall holidays, their cheesecake recipe isn’t a secret anymore.

Stephanie — Wed, 13 May 2009 22:58:36 +0000

You can make this copycat recipe anytime, that’s good since this recipe is seasonal and it isn’t on their menu all year long. Cheesecakes might be for the more adventurous cook, but don’t let that stop you. One important tip when making cheesecake is to bring all of your ingredients to room temperature before you start.

Graham Cracker Crust
1 1/2 cup graham cracker crumbs (about 22 sheets, finely crushed with a rolling pin)
3 Tbsp sugar
6 Tbsp unsalted butter melted
Cheesecake
CHEESECAKE FILLING
3 package cream cheese – (8 oz ea)
1 1/2 cup dark brown sugar – (firmly packed)
1 Tbsp all-purpose flour plus
2 tsp all-purpose flour
1 1/2 tsp ground cinnamon
1/8 tsp ground cardamom
1/8 tsp ground cloves
1/8 tsp ground ginger
1/8 tsp grated nutmeg
1 cup sour cream plus
2 Tbsp sour cream
3 large eggs
2 tsp vanilla extract
1 1/4 cup canned pumpkin puree

To Make the Crust: Put the graham cracker crumbs in a food processor fitted with the steel blade and process until they have a uniformly fine texture. Add the sugar and pulse to combine. With the machine running, pour the melted butter through the feed tube and continue processing just until the mixture forms a soft mass. Remove from the processor and firmly press the mixture into the base of a 9-inch spring form pan, spreading it evenly.

To Make the Cheesecake: Preheat the oven to 350 degrees.

In the bowl of an electric mixer fitted with the flat beater attachment, beat the cream cheese until soft, stopping the mixer occasionally to scrape down the sides and bottom of the bowl with a rubber spatula. Add the brown sugar and continue beating until thoroughly incorporated and creamy.

In a separate small bowl, stir together the flour, cinnamon, cardamom, cloves, ginger, and nutmeg. Add the flour mixture to the cream cheese mixture and beat until thoroughly combined, stopping occasionally to scrape down the bowl. In the same way, beat in the sour cream and then, one at a time, the eggs, scraping down the bowl after each addition. Add the vanilla and pumpkin and beat until thoroughly combined.

Pour the filling into the prepared spring form pan and place on the center rack of the oven. Bake for 1 hour, test for doneness by gently moving the pan to see if the center of the cheesecake has firmed up – a sign of doneness – or is still slightly fluid (alternatively, check the cheesecake’s internal temperature with an instant-read thermometer, which should register 180 degrees). The cheesecake may require up to 20 minutes more baking time.

When it is done, let it cool to room temperature and then refrigerate it overnight before removing the side of the pan. Cut the cheesecake into wedges with a sharp knife.

Marbled Brownies – my favorite brownie.

Stephanie — Sun, 08 Feb 2009 01:54:02 +0000

These brownies are my favorite. You combine the chocolate flavor of a brownie, and add in a cheesecake like layer in there. This is my Mom’s recipe, and while there are instructions for a frosting on here, I have never made it. I think these brownies are rich, moist, and well quite heavenly on their own. Brownies. Source Judy Eynard. Topeka, KS. 1974.

6 ounces cream cheese
5 tablespoons butter
1/3 cup sugar
2 eggs
2 tablespoons flour
1 teaspoon vanilla
1 large package brownie mix

Preheat oven to 350 degrees. While the oven is preheating soften the cream cheese and butter by warming them in the microwave for a few seconds. Beat together the cream cheese, butter, and sugar until light and fluffy. Mix in the eggs, flour, and vanilla into the butter mixture until smooth and set aside.

Prepare brownies according to package directions, fix for cake like brownies if this is available. Prepare a 13’ by 9’ pan with non-stick cooking spray. Pour half of the brownie mix into the pan. Pour the cream cheese mixture over the brownie mix, and then pour the remaining half of the brownie mix on top. Swirl the cream cheese layer into the brownie layer. Bake for approximately 35-40 minutes; it is best to err on the side of the brownies to be a little underdone, as they are nice and gooey then.

Frosting (Optional)

3 tablespoons butter (melted)

2 tablespoons cocoa

1 1/2 cups powdered sugar

2 tablespoons milk

1 teaspoon vanilla

Combine all ingredients into a bowl and mix well. When you start to mix frosting together, it may seem a little dry, it will blend together.

Olive Garden Peaches and Cream Cheesecake

Stephanie — Sat, 07 Feb 2009 03:32:20 +0000

Olive Garden Peaches and Cream Cheesecake is a seasonal that appears only at special times of the year. Talk about yummy.

SPONGE CAKE BASE
1 Egg
1/3 C. Sugar
1/4 tsp. Vanilla
1/4 C. All-purpose flour
1/4 tsp. Baking powder
1 pinch Salt
2 Tbsp. Water
FILLING
2 lbs. Cream cheese – softened
1 C. Sugar
4 Eggs
1 tsp. All-purpose flour
1 tsp. Vanilla
1 C. Sour cream
1/4 C. Peach liqueur or peach – schnapps or reserved
canned/fresh peaches
2 C. Canned or firm peaches – ripe and fresh
sliced – drained well
TOPPING
1 pt. whipping cream or equivalent

BASE-Preheat oven to 375~. Lightly grease base of 10″ spring form pan. Beat whole egg in 1-1/2-qt bowl with mixer on high speed – 4 minutes – to a thick yellow foam. Mix in sugar on low speed until smooth. Add flour, water, vanilla, baking powder and salt. Mix on low speed until fully blended. Pour into spring form pan, roll around until level. Bake 16 to 18 minutes on lowest oven rack. Cool to room temp. FILLING-Preheat oven to 325~. Mix cream cheese, sugar, eggs and flour with electric mixer on high until smooth. Add vanilla, sour cream and peach flavoring and mix on medium until a smooth thick consistency is obtained. Fold in peach slices carefully – distribute evenly. Pour cheesecake filling onto cooled sponge cake base. Bake 70 minutes on lower oven rack, turn off oven, open oven door to broil position and let cake remain 40 minutes. Cool to refrigerated temperature. TOPPING-Top with fresh whipped cream or equivalent and serve. STORE up to 2 days in the fridge.

Lindy’s Cheesecake – This is a traditional New York City Cheesecake.

Stephanie — Sat, 07 Feb 2009 03:20:38 +0000

This recipe for Lindy’s Cheesecake was spotted by a view in a New York Times in 1978. This is a most delicious cheesecake, it does take a little work, but with this recipe, you will have a cheesecake everyone will rave about.

1/2 C. fine cake crumbs or graham cracker crumbs
2 lemons
1 orange
1 1/2 lbs. cream cheese
1 tsp. vanilla
1/2 C. heavy cream
3/4 C. plus 2 Tbsp. s sugar
4 large eggs
2 Tbsp. sour cream
1/4 cup half & half cream

Preheat oven to 375 degrees. Generously butter an 8 inch round spring form pan. Sprinkle inside with crumbs. Grate lemons & orange; set gratings aside. Add room temperature cream cheese to bowl of mixer.
Add rind & vanilla, and continue beating. Gradually add heavy cream & sugar. Beat constantly at moderate speed. (Avoid high speed).

Add eggs one at a time, beating well after each. Beat in sour cream & half & half cream. Pour mixture into pan. Smooth surface. Set pan in larger one. Pour boiling water around it. (Best to do on oven rack)

Place in oven & bake 1 1/4 hours until center does not quiver when shaken. Remove from water bath and cool 10 minutes. Un-mold while still hot.

Let stand until cool.

Please note if your spring form pan is not water tight DO NOT use a spring form pan. If your pan is not water tight use a regular cake pan. Your cake will not un-mold. Or you can use a spring form pan, and place it on the upper rack while you have a pan of water below the cake. Cheesecakes really come out best when all ingredients are at room temperature when you start

Olive Garden’s Raspberry Mousse Cheesecake

Stephanie — Sat, 07 Feb 2009 03:18:17 +0000

Olive Garden has done so many wonderful desserts over the years, you can enjoy this seasonal favorite anytime. Another great dessert by Olive Garden.

RASPBERRY MOUSSE
1 1/2 tsp. Gelatin
1 1/2 Tbsp. Cold water
1/2 C. Raspberry preserves
2 Tbsp. Sugar
1 C. Heavy whipping cream
FILLING
1 lb. Cream cheese – softened
1/2 C. Sugar
2 Eggs
1/2 tsp. Vanilla
1 9″ chocolate crumb crust – prepared

FILLING-Preheat oven to 325~. Mix cream cheese, sugar, eggs and vanilla with electric mixer on medium until thoroughly blended, about 3 to 4 minutes. Pour into prepared crust. Place on baking sheet and bake for 25 minutes. Cool to refrigerated temperature. MOUSSE-Sprinkle gelatin over cold water, stir and let stand 1 minute. Micro on HIGH for 30 seconds or until gelatin is completely dissolved. (Or heat on stove with 1 additional tablespoon of water.) Combine gelatin with preserves. Chill 10 minutes. CREAM-Whip cream until soft peaks form. Add 2 tablespoon sugar and continue whipping until stiff peaks form. Measure out 1-1/2 c of whipped cream for mousse and set aside. Refrigerate remainder of cream for topping. Gently fold raspberry mixture into measured whipped cream. Spread raspberry mousse on top of chilled cheesecake, mounding slightly in the center. Chill 1 hour before serving. To serve, cut cheesecake into 6 servings and top each piece with a dollop of reserved whipped cream.

Cheese Cake

Stephanie — Sat, 07 Feb 2009 03:08:47 +0000

This is my mother’s recipe for cheesecake. It is a New York Style cheesecake.

Crust

1 1/2 C. graham-cracker crumbs
2 Tbsp. sugar
1/2 tsp. ground cinnamon
1/2 stick butter, melted
Filling

3 pkg. 8 oz cream cheese room temperature
1 1/4 C. sugar
6 eggs, separated
1 pint sour cream
1/2 C. flour
2 tsp. vanilla
juice of 1/2 lemon

To make the crust, generously grease a 9×2 spring form pan with butter. Place pan in center of a 12 inch square of aluminum foil and press foil up around the side of the pan. Combine graham- cracker crumbs, sugar, cinnamon and milted butter in a small bowl until well blended. Press 3/4 cup of crumb mixture into bottom and side of pan. Chill prepared pan while making filling. (Reserve remaining crumb mixture for topping.)

To make the filling, with an electric mixer on low speed; beat cream cheese in a large bowl until soft. Gradually beat in sugar until light and fluffy. Beat in egg yolks one at a time, until well blended. Stir in sour cream, flour, vanilla, lemon rind, and juice until smooth. Beat egg whiles until they hold stiff peaks. Fold white into the cheese mixture, until well blended. Pour into the prepared pan. Bake at 350 degrees for 1 hour and 15 minutes, or until top is golden brown, turn off oven and allow to cake to cool for 1 hour. Remove cake from oven and allow to cool on a wire rack at room temperature. Sprinkle remaining crumbs on top. Chill overnight before serving. Dust with confectioners sugar right before serving.

Marina Cafe Key Lime Cheesecake

Stephanie — Sat, 07 Feb 2009 02:54:45 +0000

The Marina Cafe is located in Destin Florida. Jill graciously submitted this recipe, and the Cheesecake is wonderful stuff, and yes it does use a lot of butter, but it is good stuff!

3/4 C. graham cracker crumbs
1/4 C. sugar
1/3 C. butter, melted
2 lbs. cream cheese
6 eggs
1 C. butter, melted
2 C. sugar
2 Tbsp. vanilla
1 oz. white creme de cacao (I have omitted this, and had good results)
1/4 C. key lime juice

CRUST:
Preheat an oven to 325 degrees. Blend all of the ingredients together in a mixing bowl. Press into the bottom of a 10×3 in spring form pan. Place the crust in the oven and bake until the edges are brown. Remove from the oven and allow to cool.
FILLING:
Soften the cream cheese. Place all of the ingredients in a mixer w/ a wire whip attachment. Whip on medium speed until the batter is smooth and there are no cream cheese lumps. Pour this mixture into the spring form pan. Place the cake in the oven and cook for 20 min. reduce the temp to 250. Cook for 30 min or until the center is firm to the touch. Turn the oven off and allow the cake to cool in the oven with the door closed for 20 minutes.

Margarita Cheesecake

Stephanie — Sat, 07 Feb 2009 02:52:21 +0000

What is better than a citrus flavored cheesecake? This home made cheesecake is wonderful. Lime and rum are the special added ingredients along with a pretzel crust will make your next dessert extra special. This recipe was contributed by Susanna Freeman.

1 1/2 lbs cream cheese
3 whole eggs
1 C. sugar
2 ounces lime juice
1 1/2 t. rum extract
Crust
2 1/ 2 C. salted pretzels crushed (Process with food processor…very easy)
1/2 C. sugar
2 1/2 ounces butter, melted
This will hold itself and not be completely solid. It will not clump.
Topping
3 C. whipping Cream
2 teaspoons of lemon and lime zest not necessary but makes it so so pretty

For the crust…combine pretzels, sugar and butter in pan…..press to
make crust and take it up the sides of a spring form pan.

For the cheese cake…
Mix cream cheese on low speed until softened then add remaining ingredients except eggs. Mix slightly…. does not have to be creamy…just to mix. Then add eggs…one at a time blending until mixed. Be careful not to over mix…you want a light cheesecake. Can have lumps in it, as the lumps will melt down during baking.

Put a water bath with very hot water beneath the cheesecake and bake for one hour at 300 degrees. At the end of the hour.. turn off oven and leave in oven for 8 hours. Do not open oven door. It will set and finish baking on it’s own. The water bath will keep it from cracking and it will be moist and light.

When cool, loosen sides of cake from pan…remove sides of pan. Whip the cream topping…(I personally add a little sugar to sweeten the cream more…just a couple tablespoons will do as you don’t want it too sweet). Combine lemon and lime zest and fold into whipped cream. Place topping on top of cheesecake.

I also take a little extra zest and sprinkle on top of cream…

Creme De Menthe Cheesecake

Stephanie — Sat, 07 Feb 2009 02:51:40 +0000

This is great after a spicy meal, it makes for a nice change.

2 8 oz. pkg. cream cheese
1/2 C. sugar
1/2 tsp. vanilla
2 eggs
4 tsp. green Creme de Menthe
1 ready made Keebler Chocolate Flavored Pie Crust

Mix cream cheese, sugar, and vanilla at medium speed with an electric mixer until well blended. Add eggs, mix until blended, and then blend in Creme De Menthe. Pour into piecrust. Bake at 350 degrees for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.

Olive Garden Apple Praline Cheesecake – a seasonal favorite of times past.

Stephanie — Sat, 07 Feb 2009 02:50:00 +0000

This is a tasty treat. It isn’t always on the menu, but with our recipe you can enjoy this past favorite anytime you like.

1 C. Graham cracker crumbs
2 Tbsp. Sugar
2 Tbsp. Butter
APPLE MIX
1/4 C. Butter
1/2 C, Light brown sugar
2 lbs. Red delicious apples; peeled – cored, dice 1/2″ pieces
1 tsp. Cinnamon
1/2 tsp. Nutmeg
1/2 tsp. Allspice
PRALINE TOPPING
1 1/2 C. Dark brown sugar
1/2 C. Butter – softened
1 C. Pecan pieces
APPLE CHEESECAKE
16 oz, Cream cheese – softened
1/2 C. Granulated sugar
3 large Eggs
1 C. Heavy whipping cream

CRUST-Melt butter. Stir in the crumbs and sugar until thoroughly blended. Press into the bottom of a 9″ spring form pan. Set aside. APPLE MIX-In a Dutch oven, melt butter over low heat, add brown sugar, apples, cinnamon, nutmeg and allspice. Simmer over low heat until apples are soft, but still hold their shape. Cool mixture to room temperature and reserve.
TOPPING-In a small bowl, mix all ingredients together with a fork until well incorporated. Reserve.
CHEESECAKE-In a large bowl with an electric mixer cream together sugar and cream cheese on medium speed until light and fluffy. Beat in the eggs one at a time until smooth. Add the cream and continue beating until the mixture is thick and creamy. Gently stir in the cooled apple mix by hand. Pour into the prepared spring form pan. Spread praline topping over the top. Bake at 350~ for 1 hour and 20 minutes. Allow cooling to room temperature before removing the sides of the pan. Refrigerate until ready to serve. Garnish with whipped cream.

Cherry O Cheese Pie – this is an easy to make no bake cheesecake.

Stephanie — Sat, 07 Feb 2009 02:40:26 +0000

This is a great cheesecake that requires no baking.

1 baked 9-inch pastry shell or a 9-inch crumb crust
1 8 oz pkg. cream cheese, softened
1 1/2 C. Eagle Band Milk
1 tsp. vanilla
2 tsp. Lemon Juice
1 can cherry pie filling, chilled
1/2 C. sugar
1 Tbsp. cornstarch dissolved in 1 Tbsp. water.

In a medium-size bowl, beat softened cream cheese until light and fluffy. Gradually stir in milk until thoroughly blend. Stir in lemon juice and vanilla. Turn into crust. Refrigerate 2 to 3 hours.
For the cherry topping, get a can of cherry pie filling, and place it in a medium sized saucepan. Add cornstarch to water, stir well, and mix this into the pie filling. Cook over medium heat until the sauce thickens a bit. When cooled spoon over the cheese pie.

Cheese Cake Pie

Stephanie — Sat, 07 Feb 2009 02:33:57 +0000

This recipe comes from the archives of Judy Chatham.

10 crushed Graham Crackers
1/4 C. melted Butter
1/4 C. Sugar (for crust)
2 (8 oz.) pkg. Cream Cheese
3 Eggs
1/2 C. Sugar (for filling)
1 pint Sour Cream
1/4 C. sugar (for topping)
1/2 tsp. Vanilla

Combine crackers, butter, and sugar, and pat into a buttered 9 inch pie pan. Beat cream cheese in large bowl, and add eggs, sugar, and beat until smooth. Pour into crumb shell. Bake at 350 degrees for 20 minutes. cool on a wire rack for 15 minutes. Combine sour cream, sugar, and vanilla, and spread over pie, then bake at 475 degrees for 5 minutes. Cool on rack, then refrigerate.

Pineapple Cream Cheese Cake

Stephanie — Sat, 07 Feb 2009 01:00:50 +0000

Cheesecakes are a wonderful addition to any meal other gathering. This is an easy to put together cheesecake, the taste is light and bright with the pineapple.

1 C. sugar
1 Tbsp. cornstarch
1 9 oz. can crushed pineapple
1 8 oz. pkg. cream cheese, softened
1 tsp. salt
2 eggs
1/2 C. milk
1/2 tsp. vanilla
1 9-inch unbaked pie shell
1/2 C. nuts

Blend 1/2 cup sugar and cornstarch; add pineapple. Cook, stirring constantly, until thick and clear; cool. Blend cream cheese, remaining sugar and salt; add eggs, 1 at a time, stirring well. Blend in milk and vanilla. Spread pineapple mixture in pie shell; pour in cream cheese mixture. Sprinkle with nuts. Bake at 400 degrees for 10 minutes. Reduce oven temperature to 325 degrees then bake for 50 minutes longer.

Cheesecake Factory Cheesecake

Stephanie — Fri, 06 Feb 2009 23:18:36 +0000

This cheesecake is based from the one that you can purchase from Sam’s Wholesale Club. You will find the nut crust quite unusual.

1/4 C. Finely Chopped Pecans
1/4 C. Finely Chopped Almonds
1/4 C. Finely Chopped Walnuts
3/4 C. Finely Chopped Vanilla Wafers
2 Tbsp. Melted Butter
9″ Springpan (coat lightly with butter)

Mix all nuts and vanilla wafer crumbs with melted butter and press in the buttered spring pan, trying to line the sides as much as possible about 1 1/2″ up the sides of the pan, set aside.

Filling
1 1/2 lb. Cream Cheese
1 1/3 C. Sugar
5 Large Eggs
16 oz. Sour Cream
1/4 C. Flour
2 tsp. Vanilla
2 tsp. Lemon Juice
All above ingredients should be at room temperature before your begin.

Start by beating the cream cheese until light and fluffy. Keep the mixer on a low setting throughout the beating and mixing process. Add the sugar a little at a time and continue beating until creamy. Add one egg at a time and beat after each egg. When eggs have been mixed into the cream cheese add flour, vanilla and lemon juice, mix well. Add the sour cream last and beat well.

Pour cream cheese into the spring pan. Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes. When time is up, prop open oven door and leave in oven for one hour. After one hour, remove from oven. Let cool enough before the cheesecake is put into the refrigerator for 24 hours. A cheesecake should season. The wait is worth it. The flavor ripens and becomes enriched.