CheeseCake Recipes

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I found this site with lots of goodies
www.floras-hideout.com/recipes/chcake-ALL.html

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Cheesecake Recipes
Index
Baklava Cheesecake
Chocolate Caramel Pecan Cheesecake
Chocolate Lover's Cheesecake
Chocolate Raspberry Truffle Cheesecake
Coconut-Ricotta Cheesecake
COLLECTION: Cheesecake (1)
COLLECTION : Cheesecake (2)
Felice's Cheesecake
Fudge Truffle Cheesecake
Hazelnut Macaroon Cheesecake
Killer Cheesecake
Little Cheesecakes
Marx Bros. Cheesecake
No Bake Cherry Dreamwhip Cheesecake
Oreo Cheesecake
Pumpkin Cheesecake (1)
Pumpkin Cheesecake (2)
Pumpkin Cheesecake - COLLECTION
Refrigerator Cheesecake
Richer than Sin White Chocolate Cheesecake
Two Cheesecakes

www.cs.cmu.edu/~mjw/recipes/dessert/cheesecake/

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Some great cheesecake recipes here
www.thatsmyhome.com/cheesecake/

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Key Lime Cheesecake (8)
Yield: 1 Cheesecake

Ingredients

1 for the crust:
1 1/2 c fine graham cracker crumbs
2 tb sugar
1/4 c unsalted butter, melted and
1 cooled
1 for the filling:
1 1/4 lb cream cheese, softened
3/4 c sugar
1 c sour cream
3 tb all-purpose flour
3 lg eggs
3/4 c key lime juice
1 ts vanilla
1 dr green food coloring, if
1 desired
1 whipped cream for garnish
1 lime slices, quartered for
1 garnish
1 mint sprigs for garnish

Instructions

Make the crust: In a bowl stir together the crumbs
and the sugar and stir the butter in well. Pat the
mixture evenly onto the bottom and 1/2 inch up the
side of a buttered 10-inch springform pan and bake the
crust in the middle of a preheated 375F oven for 8
minutes. Transfer the pan to a rack and let the crust
cool. In a bowl with an electric mixer, beat together
the cream cheese and the sugar until the mixture is
smooth; beat in the sour cream, the flour, the eggs, 1
at a time, beating well after each addition, the lime
juice, the vanilla, and the food coloring, and beat
the mixture until it is smooth. Pour the filling over
the crust. Bake the cheesecake in the middle of a
preheated 375F oven for 15 minutes, reduce the
temperature to 250F, and bake the cheesecake for 50 to
55 minutes more, or until the center is barely set.
(The cheesecake will continue to set as it cools.) Let
the cheesecake cool on a rack and chill it, covered,
overnight. Remove the cheesecake from the pan and
transfer it to a cake stand. With a pastry bag fitted
with a decorative tip, pipe the whipped cream into
rosettes on the cheesecake. Garnish the cheesecake
with the lime slices and the mint sprigs.

recipes.chef2chef.net/recipe-archive/43/233190.shtml

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Chocolate Cheesecake
www.donogh.com/cooking/chescake/chocolat.shtml

Godiva White Chocolate Cheesecake
www.recipezaar.com/123605

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buzz.yahoo.com/buzzlog/43189/30-ways-to-eat-a-pumpkin

Pumpkin Cheesecake


Because cheesecake lends itself to variation, one version might showcase a chocolate cookie crust, while another might call for a ricotta filling, rather than cream cheese. The fall pumpkin harvest offers another twist on the classic, this delicious recipe for pumpkin cheesecake.

RECIPE
Pumpkin Cheesecake
Serves 10 to 12

For the crust:
8 ounces gingersnap cookies (about 32 cookies), broken into pieces
1/2 cup finely chopped pecans
4 tablesthingys unsalted butter, melted
2 tablesthingys sugar
1 teasthingy ground cinnamon

For the filling:
3 tablesthingys all-purpose flour
1 1/2 teasthingys ground ginger
1 teasthingy ground cinnamon
1/4 teasthingy freshly grated nutmeg
4 eight-ounce packages cream cheese, room temperature
1 1/2 cups sugar
1 fifteen-ounce can unsweetened pumpkin purée
3 tablesthingys bourbon
2 teasthingys pure vanilla extract
4 large eggs
Whipped cream, for serving (optional)

1. Preheat oven to 325°. Make the crust: Place gingersnaps in the bowl of a food processor, and process until finely ground. Add pecans, melted butter, sugar, and cinnamon. Process just until combined and the mixture holds together. Transfer the cookie mixture to a 9-inch nonstick springform pan, and pat out evenly to make the crust, lining the sides of the pan about 1 1/2 inches of the way up. Bake for 10 minutes. Cool completely on a wire rack.

2. Make the filling: In a small bowl, whisk together flour, ginger, cinnamon, and nutmeg; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese and sugar on medium speed until light and fluffy, about 2 minutes. Add pumpkin, bourbon, vanilla, and flour mixture. Beat to combine. Add eggs, one at a time, beating to incorporate after each addition.

3. Pour batter into prepared crust. Wrap the outside of the springform pan with a double layer of aluminum foil. Place in a roasting pan. Add enough hot water to come halfway up the sides of the springform pan. Bake until cake is set in the center, about 1 hour and 45 minutes.

4. Remove from water, and cool on a wire rack. Remove foil, and refrigerate for at least 4 hours and up to overnight. To unmold, release the sides of the pan, and slide onto a serving plate. Serve with whipped cream.

SPECIAL THANKS
Maureen Pilkington Rossi
www.marthastewart.com/page.jhtml?type=content&id=tvs6501

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Pumpkin Cheesecake
Adapted from "Cheesecake Madness" by John J. Segreto
Ari Rapkin

Crust
1/2 cup gingersnap crumbs

Filling
2 lbs cream cheese, softened
1 1/2 cups granulated sugar
1/3 cup all-purpose flour, sifted
1 1/2 tsp ground cinnamon
1 tsp grated nutmeg
1 tsp ground cloves
1/4 tsp allspice
1/8 tsp salt
6 eggs
2 cups pumpkin puree

Topping
1 cup heavy cream
1/2 cup chopped pecans

Sprinkle the gingersnap crumbs onto the bottom and sides of a well-buttered 9-inch springform pan. Chill until ready for filling.
In a large bowl, beat the cream cheese, sugar, flour, cinnamon, nutmeg, cloves, allspice, salt, and eggs until smooth. Add the pumpkin puree and continue to beat until very smooth. Pour the mixture into the chilled springform pan and bake in a preheated 325-degree oven for 1 1/2 hours. Turn off the oven and let the cake stand in the open oven for 30 minutes. Transfer to a wire rack and let cool completely.

Carefully remove the sides of the springform pan. In a chilled bowl, whip the heavy cream and spread it over the top of the cake. Sprinkle the chopped pecans on top of the whipped cream. Transfer the cake to a serving dish and serve.

From the Dinner Co-op
dinnercoop.cs.cmu.edu/dinnercoop/Recipes/ari/PumpkinCheesecake.html