Cheesecake Recipes

Try one of these cheesecake recipes from Gramma Cookie's Kitchen. Please enjoy these recipes and if you have any favourite recipes that you would like to share with our many visitors please send them to us and we would be happy to include them in our collection.

Easy Classic Strawberry Cheesecake

This cheesecake recipe was submitted on March 19, 2005 by Susie Eshel of Easy Strawberry Recipes in Israel.

This easy classic strawberry cheesecake recipe is so remarkably simple to make, and foolproof too! You can't go wrong when you make this "berry" delicious dessert!

Ingredients:

Crust

• 2 tablespoons sugar
• 1 1/2 cups graham cracker crumbs
• 4 ounces butter or margarine, melted

Filling

• 1 cup granulated sugar
• 3 pkgs. (8 oz. each) cream cheese, softened
• 1 teaspoon vanilla extract
• 2 eggs
• 1 8-ounce carton of sour cream

Instructions: Combine graham cracker crumbs with 2 tablespoons of sugar and the melted butter or margarine. Press into the bottom of a springform pan. Set aside.

Cream the softened cream cheese with the sugar and vanilla extract. Add the eggs one at a time, beating thoroughly after each addition. Add the sour cream, which should be at room temperature. Pour into graham cracker crust. Bake for half an hour at 350 degrees F. Turn off the oven, leaving the cheesecake inside for another half hour. Chill and refrigerate for at least 4-8 hours.

Top with your favorite fruit topping, garnish with fresh strawberries or graham cracker crumbs.

Note: This is my personal favorite classic strawberry cheesecake recipe. I make it in one bowl, and it is absolutely foolproof and easy! Since moving to Israel 28 years ago, I've had to adapt the style of cheese I use...but BELIEVE me....this is a great and easy cheesecake recipe.

Lemon Cheesecake Recipe

Crust:

• 1 1/4 cups crushed graham crackers
• 1/4 cup white sugar
• 1/3 cup margarine

Pat into 9X9-inch pan. Save a few crumbs for the top.

Filling:

• 8 ounces cream cheese
• 2 teaspoons vanilla
• 1/2 pint whipping cream
• 1 cup white sugar
• 1 lemon jello
• 1 cup boiling water

Make jello with hot water. Cool slightly. Mix cream cheese with vanilla. Add sugar, then jello. Whip cream and fold into the cream cheese mixture. Pour into crust, sprinkle with the remaining crumbs. Refrigerate 4 - 6 hours before serving.

Cheesecake Recipe

• 2 cups crushed graham crackers
• 1 1/2 cups sugar
• 1 teaspoon cinnamon
• 1/2 cup melted butter or other shortening
• 4 eggs
• 1/8 teaspoon salt
• 1 1/2 teaspoons lemon juice
• 1 1/2 teaspoons grated lemon rind
• 1 cup cream
• 1 1/2 pounds cottage cheese
• 3 tablespoons flour
• 1/4 cup chopped nuts

Mix the graham cracker crumbs with sugar, cinnamon and butter. Keep 3/4 cup to sprinkle over the top. Press remainder of crumbs into a 9-inch spring form pan, lining bottom and sides. Beat eggs until light and foamy, then gradually mix in the rest of the sugar and beat until light. Mix in salt, lemon juice and rind, cream, cheese and flour. Strain through a fine sieve. Pour into lined pan, sprinkle with remaining crumbs and nuts. Bake at 350 deg. F. about 1 hour or until center is firm. Turn off heat, open oven door, let stand in oven 1 hour or until cooled.

Frozen Peach Cheesecake Recipe

• 1/3 cup melted butter
• 1/4 cup sugar
• 2 packages (1/2 pound each) softened cream cheese
• 1 can sweetened condensed milk
• 1-2 teaspoons almond extract (optional)
• 1 1/4 cups graham wafer crumbs
• 3 cup pared, fresh peach halves or 1 can (28 ounces) canned peach halves (drained)
• 2 tablespoons lemon juice
• 1 container (2 cups) frozen whipped topping (thawed)

Combine butter, crumbs, and sugar. Press on bottom of 9-inch spring form pan. In blender, blend peaches until smooth. In large mixing bowl, beat cheese until fluffy and smooth. Stir in lemon, almond extract, and peach puree. Fold in whipped topping and pour into prepared pan. Freeze several hours or overnight. Remove from freezer to refrigerator 15 minutes before serving. Garnish. Freeze leftovers.
This cheescake recipe makes 10 to 12 servings.

Pumpkin Walnut Cheesecake Recipe

Base:

• 1/2 cup softened butter
• 1/4 cup icing sugar
• 1 cup flour
• 1/4 cup crushed walnuts

Filling:

• 1 1/2 lbs. cream cheese
• 3/4 cup granulated sugar
• 5 eggs
• 3/4 cup brown sugar
• 1 14 ounce can pumpkin (if unspiced add 1 3/4 teaspoon pumpkin pie spice)
• 1/4 cup whipping cream

Topping:

• 6 tablespoons melted butter
• 1 cup brown sugar, firm pack
• 1 cup walnuts, coarsely chopped
• whipped cream to garnish

Directions:

Base:

Mix together and press into lined 9-Inch spring form pan. Bake 10 minutes at 350 deg. F. Cool.

Filling:

Beat cream cheese, sugars, beat in eggs 1 at a time. Add pumpkin (and spice) and mix well. Beat in cream gently. Pour on crust and bake at 325 deg. F. for 1 3/4 hours or until middle set firm.

Top:

Mix melted butter, brown sugar and nuts. Mix till crumbly. Carefully spread on top of cooked cake. Dress up with whipped cream. Cool for 6 hours or overnight.
This cheescake recipe makes 8 to 10 servings.

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