3-Step Cheesecake
from a TV Guide clipping
16 oz. cream cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1/2 cup semisweet chocolate chips
graham cracker crust
Beat cream cheese, sugar and vanilla at medium speed until well blended. Blend in eggs. Stir in chocolate chips then pour batter into graham cracker pie crust. (you may sprinkle 1/4 cup mini semi-sweet chocolate chips on top if you desire) Bake at 350ºF for 40 minutes or until center is almost set. Cool. For best results refrigerate for 3 hours.
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Almond Cream Cheesecake
1/2 cup sliced almonds, toasted
2-1/2 pounds cream cheese, softened
1 cup +2 tsp. sugar
1/2 tsp. ground cinnamon
1-1/2 tsp. grated lemon zest
1/3 cup fresh lemon juice
3 eggs
1-1/2 tsp. vanilla extract
1-1/2 cups semisweet chocolate, coarsely chopped
3 ounces bittersweet chocolate, melted
Preheat the oven to 325ºF. Butter a 9inch round cake pan and line the bottom and sides with almonds. With an electric mixer at low speed, beat cream cheese until soft and smooth. With machine running, add sugar, cinnamon, lemon zest, and juice, beating well between additions. Add eggs, one at a time, beating well after each addition. Beat in vanilla. To ensure even mixing, be sure to scrape down the bowl between additions. Fold in the chopped chocolate evenly. Pour batter into lined cake pan. Tap it 3 or 4 times on the counter to eliminate air pockets. Place inside a larger pan and pour in boiling water until it rises halfway up the sides of the cake pan. Bake about 45 minutes, until center feels firm when pressed. Set aside to cool on a rack, then refrigerate 2 to 3 hours. To unmold, place pan over a low burner about 2 minutes. Invert onto a platter, then invert again (the nuts should be on the bottom). The cake can be kept in the refrigerator up to 2 days. At least two or up to eight hours before serving, top with the melted chocolate: dip your fingers or a fork into the melted chocolate and drizzle over the center in a freeform pattern. Refrigerate until serving time.
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Almond Joy Cheesecake
Crust:
1-1/2 cups graham cracker crumbs
1-1/2 cups unsweetened flaked coconut (toasted)
1/2 cup sliced almonds, toasted (about 2 oz.)
1/4 cup sugar
1/2 cup unsalted butter, melted
Filling:
32 oz. cream cheese, room temperature
1 cup sugar
4 large eggs
1 cup sweetened flaked coconut, toasted (about 2 oz.)
1 tbsp coconut extract
1 cup sliced almonds, toasted
Glaze:
1 cup semisweet chocolate chips
3/4 cup whipping cream
1-1/2 tsp vanilla extract
For crust: preheat oven to 350ºF. Wrap outside of 9" diameter springform pan with foil. Finely grind cracker crumbs, coconut, almonds and sugar in processor. Add butter and process until moist crumbs form. Press mixture onto bottom and 1" up sides of pan. Bake crust until set and beginning to brown (about 12 minutes). Cool. Reduce oven temperature to 325ºF. For Filling: Using electric mixture, beat cream cheese and sugar in large bowl until smooth. Add eggs one at a time, beating just until blended after each addition. Mix in coconut and extract. Fold in almonds. Transfer filling to crust. Bake until cake is puffed and no longer moves when pan is shaken (about 1 hour 15 minutes). Cool completely on rack. For Glaze: Combine 1 cup chocolate chips, cream and vanilla in small saucepan. Stir over medium-low heat until smooth. Cool until glaze begins to thicken but can still be poured (about 30 minutes). Pour glaze over cooled cake. Spread evenly. Chill cake overnight. Run small knife around sides of cake to loosen. Release pan sides.
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Amaretto Cheesecake
3/4 cup graham cracker crumbs
1/2 cup walnuts, toasted and finely chopped
1/4 cup sugar
1/4 cup butter, melted
24 oz. cream cheese, softened
14-oz. can sweetened condensed milk
2 eggs
1/4 cup amaretto liqueur
Heat oven to 300ºF. Combine crumbs, walnuts, sugar and butter; press into 9" springform pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in milk, then eggs and amaretto until smooth. Pour into pan. Bake 55 minutes or until set. Cool; drizzle with glaze, then chill. Refrigerate leftovers.
Chocolate Amaretto Glaze: In saucepan over low heat, melt 1 oz. unsweetened chocolate with 1 Tbsp. butter, stirring until smooth. Add 3/4 cup powdered sugar, 3-4 tsp. boiling water and 1-1/2 tsp. amaretto. Immediately top cheesecake with glaze.
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Annie Mae's Lemony Cheesecake
2 packages unflavored gelatin
1/2 cup cold water
3 eggs, separated
1 cup sugar
1/2 cup milk
1 dash salt
2 tsp. grated lemon rind
3 Tbsp. lemon juice
4 cups cottage cheese
1 cup cream
Graham Cracker Crusts:
2 cups graham cracker crumbs
1/2 cup sugar
1/2 cup melted butter
Lemon Topping:
2 egg yolks
3/4 cup sugar
3 Tbsp. butter
1 tsp. grated lemon rind
2 Tbsp. lemon juice
1-1/2 Tbsp. cornstarch
3 Tbsp. water
Sprinkle gelatin over cold water and allow to stand until softened. Combine egg yolks, sugar, milk, and salt in top half of a double boiler and cook over shimmering water, stirring frequently until custard thickens and coats the spoon. Place lemon rind, lemon juice, and cottage cheese in container of electric blender and blend until smooth. Combine with cooled custard and blend well. Chill until mixture begins to thicken. Beat egg whites and cream separately until stiff; fold into cottage cheese mixture. Pour into 2 graham cracker crusts and chill until firm. Spread with lemon custard topping before serving.
Graham Cracker Crusts: Preheat oven to 300ºF. Combine all ingredients in a large bowl. Press mixture evenly across bottom and sides of two 8-9" pie pans and bake in preheated oven for 5-10 minutes. Chill well before filling.
Lemon Topping: Combine egg yolks, sugar, butter rind, and lemon juice in top half of a double boiler. Cook over simmering water until quite thick, then cool slightly. Mix cornstarch with water and stir into lemon mixture. Cool before spreading on cheese cakes.
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Arkansas Cheesecake
1 egg, separated
1/2 cup skim milk
1 package gelatin
1/8 tsp. salt
1 Tbsp. sugar substitute
1-1/2 cups cottage cheese
1 Tbsp. lemon juice
1 tsp. vanilla
6 Tbsp. cool whip lite
Take cottage cheese and cream in blender until very smooth . Set aside. Put egg yolk in top of double boiler. Beat well and add milk. Add gelatin and salt. Cook over boiling water until gelatin dissolves and mixture thickens. (about 10 minutes) Remove from heat, add sugar substitute. Cool. Add cottage cheese, lemon juice and vanilla to cooled mixture. Chill, stirring occasionally, until mixture mounds when dropped from a spoon. Beat egg white until stiff. Fold egg white and cool-whip together into mixture. Pour into graham crust. Or pour into pie plate and top with crumb topping.
Crumb Topping: Crush 2 graham crackers fine. Mix with pinch of cinnamon and nutmeg.
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Australian Cheesecake
Crust:
1-1/2 cups graham cracker crumbs
6 Tbsp. butter, melted - NOT margarine!
1/4 cup sugar, granulated
Cheesecake:
16 oz. cream cheese
1/2 cup sugar, granulated
3 each eggs; large, separated
1/4 cup unbleached flour
1 tsp. lemon rind, grated
2 tsp. lemon juice
1 tsp. vanilla extract
1/2 cup heavy cream
2 Tbsp. passion fruit
Preheat the oven to 300ºF. In a large mixing bowl, beat the cream cheese and sugar until light and fluffy. Add the egg yolks, one at a time, beating well after each. Beat in the flour, lemon rind, lemon juice, and vanilla until just mixed. Whip the cream until stiff in a medium mixing bowl. Set aside. In another mixing bowl, beat the egg whites until they form stiff peaks, then fold them into the cheese mixture. Fold in the reserved whipped cream. Stir in the passion fruit pulp then pour the mixture into the prepared crust and bake for 45 minutes to 1 hour. Cool, in the oven, to room temperature, then chill.
NOTES: Prebaked crusts are much crisper than the chilled ones and this can be important if you want a crisp crust. If you are prebaking the shell, preheat the oven to 350ºF. Place the crumbs in a mixing bowl and add butter and sugar blending well. Press the crumb mixture into the bottom and up the sides of an 8" springform pan. Smooth the mixture to form an even layer on the bottom and sides. Bake the crust in the oven for 10 minutes and let cool to room temperature before filling. This crust can be chilled for 5 to 10 minutes in the freezer until it is set but is not recommended in this recipe.
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Autumn Cheesecake
1 cup graham cracker crumbs
1/2 tsp. cinnamon
16 oz. cream cheese, softened
2 each large eggs
4 cups thinly sliced peeled apples
1/2 tsp. cinnamon
3 Tbsp. sugar
1/4 cup margarine, melted
1/2 cup sugar
1/2 tsp. vanilla
1/3 cup sugar
1/4 cup chopped pecans
Combine crumbs, sugar, cinnamon and margarine, press onto bottom of 9" springform pan. Bake at 350ºF. for 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 vanilla, pour over crust. Toss apples with combined sugar and cinnamon. Spoon apple mixture over cream cheese layer; sprinkle with pecans. Bake 1 hour and 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
VARIATION: Add 1/2 cup finely chopped pecans with crumbs for crust. Continue as directed.
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Baked Vanilla Cheesecake
Pastry:
1-2/3 cups all-purpose flour
1/2 cup butter, cut in small pieces
2 tablespoons sugar
4 tablespoons ice water
1 pinch of salt
1 tablespoon butter, (add to above)
1 egg
Filling:
24 oz cream cheese
1-1/4 cups sugar
1/4 cup cornstarch
1/2 cup milk
1/4 cup oil
3 each eggs, separated
5 each drops vanilla extract
Sift flour and salt into a large bowl. Using a pastry blender or 2 knives, cut in butter until evenly distributed and mixture resembles breadcrumbs. With a fork, lightly mix in sugar, egg and enough ice water to make a dough. Press into a ball and wrap in foil or plastic wrap. Refrigerate for 30 minutes. Preheat oven to 350ºF. On a floured surface, roll out dough to fit a 10-in flan pan with a removable bottom. Place dough in pan without stretching. Beat cream cheese, oil, sugar, egg yolks, cornstarch, vanilla and milk in large bowl until smooth. Beat egg whites until stiff; fold into cream cheese mixture. Pour into pastry shell. Bake 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Turn off oven. Let cheesecake cool in oven with door open slightly. Remove cooled cheesecake from pan and serve.
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Best P'Nuttiest Cheesecake
Crust:
3/4 cup chopped peanuts
1 cup graham cracker crumbs
1/3 cup butter, melted
Filling:
12 oz. cream cheese, softened
2/3 cup creamy peanut butter
14 oz. sweetened condensed milk
1 tsp. vanilla
13/4 cups whipped topping
1/3 cup fresh lemon juice
Garnish:
2 Tbsp. chopped peanuts
For crust, combine peanuts, cracker crumbs and butter. Press into bottom of greased 9” springform pan. Chill 20 minutes. For filling, with electric mixer on medium speed, beat cream cheese and peanut butter until fluffy. Gradually mix in milk. Fold in vanilla, whipped topping and lemon juice. Pour into chilled crust; garnish with peanuts. Chill 2-3 hours, until firm. Serves 10-12.
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Bill's Cheesecake with Sour Cream
1 cup graham cracker crumbs
1/4 cup flour, sifted
1/2 cup almonds, ground
5 eggs, separated
1/4 cup butter, melted
2 Tbsp. lemon juice
1-1/2 pounds cream cheese
1 tsp. vanilla extract, room temperature
1-1/4 cups sugar
1 cup sour cream
1 tsp. salt
Mix together the crumbs, nuts, and melted butter. Pack onto the bottom of a greased 10" springform pan. Chill 30 minutes. Beat together the cheese, 1 cup of the sugar, and the salt. Add the flour and egg yolks, one at a time, beating until very smooth. Beat in the lemon juice, vanilla, almond extract and sour cream. Beat the egg whites until soft peaks form, then gradually beat in the remaining sugar until stiff but not dry; fold into the cheese mixture. Slowly pour into the prepared chilled springform pan. Bake in a preheated 325ºF. oven for 1-1/4 hours. Open the oven door, turn off the oven, and leave the cake to cool for 1 hour. Remove from oven and finish cooling on a cake rack, then chill at least an hour before removing the sides of the pan. Serves 10 - 12.
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Black Bottom Cheesecake
Crust:
1-3/4 cups (about 18) crushed creme-filled chocolate cookies
2 tablespoons butter or margarine, melted
Filling:
18 oz. white baking bars, broken into pieces
24 oz. cream cheese, softened
3/4 cup granulated sugar
2 teaspoons vanilla extract
3 large eggs
2 oz. semisweet chocolate, grated
Preheat oven to 350ºF. Toss cookie crumbs and butter together in medium bowl. Press onto bottom of ungreased 9" springform pan. Bake for 10 minutes. Microwave white baking bars in medium, microwave-safe bowl on medium-high (70%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth; cool to room temperature. Beat cream cheese, sugar and vanilla extract in large mixer bowl until smooth. Beat in eggs. Gradually beat in melted white baking bars. Spread over chocolate crust. Bake 40 to 50 minutes or until edges are set but center still moves slightly. Cool in pan on wire rack; refrigerate. Sprinkle grated semi-sweet chocolate over cheesecake before serving.
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Black Forest Cheesecake
Crust:
1-1/2 cups graham cracker crumbs
1/3 cup butter, melted
1/4 cup sugar
1/4 cup cocoa powder
Filling:
24 oz. cream cheese, softened
1-1/2 cups sugar
4 eggs
1/4 cup amaretto liqueur
1/4 cup maraschino cherry juice
Topping:
4 oz. semisweet chocolate, melted
1/2 cup sour cream
whipped cream for garnish
maraschino cherries with stems for garnish
For crust, combine cracker crumbs, butter, sugar and cocoa; mix together well. Firmly press into bottom and 1” up sides of 9” springform pan; set aside. Preheat oven to 350ºF. For filling, use electric mixer on medium speed to beat cream cheese until fluffy. Gradually add sugar, mixing in well. Add eggs, one at a time, beating well after each addition. Stir in amaretto and cherry juice until well blended. Pour into crust; bake 1 hour. Remove from oven; cool 2-3 hours on wire rack. For topping, combine melted chocolate and sour cream; spread evenly over top of cooled cheesecake. Chill overnight. Garnish with whipped cream and cherries. Serves 10-12.
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Black Forest Cheesecake #2
1-1/2 cups finely crushed chocolate wafers (about 30 cookies)
1/3 cup butter, melted (NOT margarine)
1 Tbsp. butter (NOT margarine)
1/4 cup sliced almonds
16 oz. cream cheese, softened
3/4 cup sugar
2 Tbsp. flour
1 tsp. vanilla
1/2 tsp. almond extract
24 oz. dairy sour cream
3 eggs
3 Tbsp. kirsch or cherry juice
3/4 cup dried cherries, coarsely chopped
1 cup whipping cream
chocolate curls for garnish, optional
For crust, combine wafer crumbs and melted butter. Press onto bottom of 9” springform pan. Generously grease sides of pan with the 1 Tbsp. butter; press sliced almonds onto sides of pan; set aside. For filling, beat cream cheese, sugar, flour, vanilla and almond extract with electric mixer on medium to high speed until combined. Add sour cream, eggs and kirsch or cherry juice. Beat on low speed just until combined. Pour half of the filling into crust-lined pan. Layer dried cherries over filling. Carefully pour remaining filling over cherries. Place pan in shallow baking pan on oven rack. Bake at 350ºF. about 55 minutes or until center appears nearly set when shaken. Remove springform pan from baking pan. Cool cheesecake in springform pan on wire rack for 15 minutes. Use small metal spatula to loosen crust from sides of pan. Cool 30 minutes more. Remove sides of pan. Cool 1 hour, then cover and chill at least 4 hours. Just before serving, whip cream to soft peaks. Spoon onto cheesecake. If desired, top with chocolate curls. Serves 12-16.
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Blender Cheesecake
16 oz. cream cheese
1 pint sour cream
2 eggs
1/2 cup sugar
2 tsp. vanilla
2 Tbsp. melted butter
2 graham cracker crusts
Put every thing except cream cheese in a blender at high speed and mix well. Add cheese in a little at a time and mix well, repeating until all cheese is mixed in. Bake at 325ºF. for 30 to 40 minutes.
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Blue Ribbon Cheesecake
1-1/2 cups graham cracker crumbs
1/2 cup butter, melted
3 Tbsp. sugar
24 oz. cream cheese, room temperature
1 cup sugar
3 eggs, room temperature
1/2 cup butter, melted and cooled
1/8 tsp. orange extract
Grated orange peel for garnish. Combine crumbs, butter and sugar. Press mixture evenly onto bottom and sides of a 9"springform pan. Preheat oven to 450ºF. Beat together cream cheese and sugar until light and fluffy. Add eggs, 1 at a time, beating after each addition. Blend in butter and orange extract. Turn mixture into pan and bake 15 minutes. Cool. Refrigerate at least 12 hours before serving. Remove sides of pan. Garnish with grated orange peel. Serve chilled.
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Blueberry & White Chocolate Cheesecake
from the Herald Journal, Logan, UT
Crust:
1 cup hazelnuts, roasted/ground
1/2 cup brown sugar
4 Tbsp. butter, melted
Filling:
4 oz. white chocolate, finely grated
8 oz. cream cheese, softened
1/4 cup sour cream
Topping:
2 cups blueberries
1/4 cup sugar
Garnish:
zest of one lemon
white chocolate shavings
Line bottom of a 9" tart pan with parchment paper. Mix crust ingredients and press into pan bottom and slightly up the sides. Chill. Melt white chocolate in double boiler over hot but not boiling water. Stir constantly. In a separate bowl, whip cream cheese for 3 minutes. Add the melted white chocolate; beat for another minute. Add sour cream; beat until very smooth. Using a star tip and pastry bag, pipe filling to the crust in concentric circles, starting in the center. Fill entire crust; chill until firm. Rinse fresh blueberries and toss with the 1/4 cup sugar. Heap the blueberries on top of the filling. Garnish with lemon zest and white chocolate shavings.
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Blueberry Cheesecake
1 cup graham cracker crumbs
3 Tbsp. sugar
3 Tbsp. margarine, melted
24 oz. cream cheese
3/4 cup sugar
3 eggs
1 tsp. vanilla
21 oz. can blueberry pie filling
Combine crumbs, 3 Tbsp. of sugar and margarine. Press into bottom of a 9"pan. Bake at 325ºF. for 10 minutes. Combine cream cheese and 3/4 cup sugar at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Blend in vanilla. Pour over crust. Bake 40 minutes. Loosen cake from rim of pan, cool before removing rim of pan. Chill. Top with pie filling before serving.
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Brownie Marble Cheesecake
8 oz. brownie mix
16 oz. cream cheese, softened
1 cup granulated sugar
2 tsp. vanilla
2 large eggs
1 cup milk chocolate chips, melted
Grease bottom of 9" springform pan. Prepare basic brownie mix as directed on package; pour batter evenly into springform pan. Bake at 350ºF. for 15 minutes. Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Pour over brownie layer. Spoon chocolate over cream cheese mixture, cut through cheese and chocolate mixture several time to achieve a marble effect. Bake 35 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream, if desired.
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Butterscotch Almond Cheesecake
Bon Appetit Magazine May 1993
Crust:
1 cup unbleached flour
1/3 cup sugar
1/4 cup almonds, toasted
1/4 tsp. salt
7 Tbsp. unsalted butter, chilled and cut into pieces
1 egg yolk
1/4 tsp. almond extract
Filling:
32 oz cream cheese at room temperature
1-1/2 cups sugar
1/4 cup scotch whisky
1 Tbsp. vanilla extract
4 large eggs
2 cups sour cream
Butterscotch Topping:
2 cups sugar
2/3 cup plus 1 tsp. scotch whisky
2/3 cup whipping cream
1/4 cup unsalted butter
3/4 cup toasted almonds, very coarsely chopped
sweetened whipped cream
Preheat oven to 350ºF. Line the bottom of a 9" springform pan with 3" high sides with foil. Butter and flour foil. Blend first 4 ingredients in processor until nuts are finely chopped. Add butter, yolk and extract and blend until mixture begins to gather together. Press onto bottom (not sides) of prepared pan. Bake until golden, about 25 minutes. Transfer to rack, cool 10 minutes. Release cake pan sides from crust. Gently turn out crust onto rack, peel off foil and cool. Place crust back into pan and reattach pan sides. Maintain oven temperature. Using electric mixer, beat cream cheese, 1-1/4 cups sugar, Scotch and vanilla in a large bowl until well blended. Add eggs, one at a time, beating just until combined. Pour into crust-lined pan. Bake cheesecake until set at edges, but center 3" area still moves slightly when pan is shaken, about 50 minutes. Place on rack and cool 10 minutes. Mix sour cream with remaining 1/4 cup sugar. Spoon sour cream mixture over cheesecake. Bake 10 minutes. Transfer cheesecake to rack and cool 10 minutes. Run small sharp knife around top edge of pan to loosen cake. Chill overnight. (Can be made 2 days ahead) Stir sugar and 2/3 cup Scotch in heavy large saucepan over medium heat until sugar dissolves. Increase heat and boil without stirring until syrup turns golden, occasionally brushing down sides of pan with pastry brush dipped in water and swirling pan. Add 2/3 cup cream and butter (mixture will bubble) and stir until smooth. Cool 10 minutes. Stir in 1 Tbsp. Scotch. Let stand until cool, but still pourable, about 2 hours. Mix in 1/2 cup almonds Spoon all but 1/2 cup butterscotch topping over cheesecake (remove remainder for another use) Sprinkle with remaining 1/4 cup chopped almonds. Refrigerate up to 1 hour. Run sharp knife around pan sides to loosen cake. Release pan sides. Spoon cream into pastry bag fitted with star tip. Pipe cream over top edge of cake.
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Butterscotch Cheesecake
Crust:
1/2 cup butter, softened
1 cup - 1 Tbsp. flour
1 Tbsp. powdered sugar
1/2 cup fine chopped pecans
Cheese Filling:
8 oz. cream cheese, softened
1 cup powdered sugar
2 pints whipping cream, whipped
Butterscotch Filling:
2 packages butterscotch pudding (NOT instant!)
3 cups milk
Topping:
2 pints whipping cream, whipped
1 Tbsp. sugar
Cut butter into flour, mix thoroughly. Add pecans; mix. Spread in 13x9" pan or 2 pie plates. Bake at 350ºF. for 15 minutes. Cool. Mix together cream cheese and sugar. Add whipped cream (or 9 oz. Cool Whip). Blend thoroughly, then spread on cooled crust. Chill until set. Prepare pudding with milk as direct; cool. Spread on cheese layer, then chill again until set. Top with sweetened whipped cream or additional Cool Whip.
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Candy Cane Cheesecake
1-1/3 cups chocolate cookie crumbs
2 Tbsp. sugar
1/4 cup butter or margarine
1-1/2 cups sour cream
1/2 cup sugar
3 eggs
1 Tbsp. flour
2 tsp. vanilla
1/4 tsp. peppermint extract
24 oz cream cheese
2 Tbsp. butter
2/3 cup crushed peppermint candy
Preheat oven to 325ºF. Combine first 3 ingredients and press into a 9" springform pan. Blend sour cream, sugar, eggs, flour and both extracts until smooth. Add cream cheese and 2 Tbsp. butter. Stir in crushed candy. Pour into crust and bake on lowest rack of oven for 50-60 minutes or until firm. Allow to cool (top may crack) and refrigerate overnight. Remove from pan and serve. Top with sweetened whip cream and garnish with candy cane if desired.
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Cappuccino Cheesecake
1-1/2 cups finely chopped nuts
3 Tbsp. margarine, melted
1 cup sugar
4 each large eggs
1 Tbsp. instant coffee granules
1/4 cup boiling water
2 Tbsp. sugar
32 oz. cream cheese, softened
3 Tbsp. unbleached all-purpose flour
1 cup sour cream
1/4 tsp. cinnamon
Combine nuts, sugar, and margarine; press onto bottom of 9" spring- form cake pan. Bake at 325ºF. for 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 450ºF. for 10 minutes. Reduce oven temperature to 250ºF.; 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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Cappuccino Chocolate Cheesecake
1-1/4 cups chocolate wafers, crushed
1/8 tsp. cinnamon
8 oz. light cream cheese
1 cup sugar
1 cup unsweetened cocoa powder
1 tsp. cocoa powder for garnish
2-1/2 cups sour cream
2 eggs
2 Tbsp. coffee liqueur
1 tsp. vanilla
Preheat oven to 350ºF. Stir together wafer crumbs and cinnamon. Pat into bottom of 9" springform pan. Beat cream cheese until light and fluffy. Beat in sugar and cocoa powder. Beat in egg. Stir in 2 cups sour cream, coffee liqueur and vanilla. Turn into prepared pan. Bake for 30 minutes or until set. Spread remaining sour cream evenly over top. Return to oven 1 minute to glaze top. Cool to room temperature, then chill thoroughly, covered. Remove from springform pan. Just before serving, dust top with cocoa powder.
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Caramel Brownie Cheesecake
from Terry
1-3/4 cups vanilla wafer crumbs
1/4 cup plus 1 Tbsp. melted butter
14 oz. package caramels
5 oz. evaporated milk
2 cups coarsely crumbled brownies ( own recipe or purchased)
24 oz. cream cheese, room temp
1 cup firmly packed brown sugar
3 large eggs
8 oz. sour cream
2 tsp. vanilla
Preheat oven to 350ºF. Combine vanilla wafers and butter; stirring well. Press mixture firmly in bottom and 2 inches up sides of a 9"springform pan. Bake for 5 minutes. Let cool completely. Combine caramel and milk in heavy saucepan. Cook over low heat; stirring often, until caramels are melted. Pour caramel mixture over crust. Sprinkle brownies over caramel. Beat cream cheese at medium speed for 2 minutes or until light and fluffy. Gradually add sugar, mix well. Add eggs, one at a time, beating just until well blended. Stir in sour cream and vanilla. Pour batter into prepared crust and bake for 50 or 60 minutes. Cool to room temp, then cover and chill at least 4 hours. Remove from springform pan.
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Caramel-Pecan Cheesecake
Crust:
2 cups Pecan Sandies cookie crumbs (about 15 cookies)
2 Tbsp. butter, melted
2 Tbsp. sugar
Filling:
24 oz. cream cheese, room temperature
1 cup packed brown sugar
4 eggs
1/2 cup sour cream
1 tsp. vanilla
1/4 tsp. salt
Topping:
1/2 cup sweetened condensed milk
1/3 cup light corn syrup
1/4 cup granulated sugar
3 Tbsp. packed brown sugar
3 Tbsp. butter
1 Tbsp. heavy cream
1/2 tsp. vanilla
1/3 cup chopped toasted pecans
1/4-1/2 cup pecan halves
For crust, combine cookie crumbs, melted butter and sugar in bowl; mix well. Press into bottom of ungreased 9 or 91/2" springform pan. Cover and chill 30 minutes. Preheat oven to 325ºF. For filling, place cream cheese in large bowl. Beat with electric mixer until fluffy. Add brown sugar and flour; beat till well mixed. Add eggs, one at a time, beating well after each addition. Add sour cream, vanilla and salt. Beat well. Pour into chilled crust; spread evenly. Bake 55-65 minutes, or until center is almost set, checking frequently. Turn off oven; partially open door. Leave cake in oven for 1 hour; remove and cool completely on wire rack. Carefully wrap cooled cake and chill at least 4 hours. For topping, combine condensed milk, corn syrup and sugars in heavy medium saucepan. Heat over medium heat, stirring constantly, until mixture reads 220ºF. on a candy thermometer. Remove from heat and stir in butter, cream and vanilla. Let stand 30 minutes to cool. To serve, remove sides of pan. Press chopped pecans into sides of cake and place on serving plate. Slowly pour topping onto cake until 1/2" from edge. With hot, wet knife, cut into serving pieces and garnish each with pecan halves. Serve with remaining topping on side as a sauce. Serves 16.
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Caramel-Pecan Cheescake #2
18 squares graham crackers, finely crushed
1/4 cup granulated sugar
1/3 cup butter, melted
1 cup pecan halves
16 oz. cream cheese, softened
1/2 cup packed brown sugar
2 tsp. vanilla
2 eggs
1/4 cup prepared caramel topping
Mix graham crumbs, granulated sugar and butter; press on bottom and side of 9" pie plate. Finely chop and toast 1/2 cup pecans; sprinkle evenly on bottom of pie crust and set aside. Blend cream cheese, brown sugar and vanilla with mixer until creamy. Blend in eggs until smooth; pour into crust. Place remaining pecan halves in circle around edge. Bake at 325ºF for 40-45 minutes. Cool on wire rack. Chill at least 4 hours. Carefully drizzle caramel topping over cheesecake before serving. Serves 8.
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Caramel Pecan Layers
Crust:
1-1/2 cups graham cracker crumbs
1/3 cup butter, melted
1/4 cup sugar
1/4 cup finely ground pecans
Filling:
24 oz. cream cheese, softened
3/4 cup sugar
1 tsp. vanilla
2 Tbsp. flour
3 egg yolks
3 egg whites, beaten until stiff
1/2 cup prepared caramel sundae topping
1/2 cup chopped pecans
Glaze:
1-1/2 tsp. butter
1-1/2 tsp. water
1 Tbsp. brown sugar
15 pecan halves
Preheat oven to 350ºF. For crust, combine cracker crumbs, butter, sugar and pecans. Press into bottom and up sides of 9” springform pan. Bake 8 minutes, remove from oven and set aside. Increase oven temperature to 450ºF. For filling, with electric mixer on medium speed, beat cream cheese, sugar, vanilla and flour until well blended. Add egg yolks, one at a time, mixing well after each addition. Fold in egg whites. Remove 1-1/2 cups of the batter; set aside. Mix caramel sundae topping into remaining batter. Pour into crust. Sprinkle chopped pecans over top. Carefully spread reserved batter over pecans. Bake 7 minutes. Reduce oven temperature to 325ºF. and bake 50 minutes more. Turn off oven. Open over door slightly and let cheesecake sit in oven 45 minutes. Remove from oven, let cool 1-2 hours on wire rack. Remove rim of pan; chill 4-6 hours. For glaze, place butter, water and brown sugar in saucepan and heat to a boil. Add pecan halves and cook 2 minutes, stirring to coat pecans. Remove nuts from pan, letting syrup drippings fall into saucepan and place on waxed paper to cool. Before serving, drizzle syrup from saucepan over top of chilled cheesecake. Arrange pecan halves on top. Serves 10-12.
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Carrot Cake Cheesecake
Recipe By : Janet Morrissey
Crust:
1 cup graham cracker crumbs
3 Tbsp. sugar
1/2 tsp ground cinnamon
3 Tbsp. butter
Filling:
24 oz. cream cheese, softened and divided
1/2 cup sugar
1/2 cup flour, divided
4 eggs
1/4 cup orange juice
1 cup carrots, finely shredded
1/4 cup raisins
1/2 tsp. ground nutmeg
1/4 tsp. ground ginger
Topping:
1 Tbsp. orange juice
1 cup powdered sugar, sifted
Heat oven to 325ºF. Mix crumbs, sugar, cinnamon, and butter and press onto bottom of a 9" springfrom pan. Bake for 10 minutes. Increase oven temperature to 450ºF. Beat 2-1/2 packages cream cheese, sugar, and 1/4 cup flour at medium speed until well blended. Add eggs, 1 at a time, mixing well after each addition. Blend in juice. Add combined remaining flour, carrots, raisins, and spices and mix well. Pour over crust. Bake for 10 minutes and then reduce oven temperature to 250ºF. and continue baking for 55 minutes. Turn off oven and let cheesecake cool for one hour inside cooling oven. Loosen cake from rim of pan. Let cool completely and then refrigerate. Beat remaining 1/2 package cream cheese and juice until well blended. Gradually add powdered sugar, mixing until well blended. Spread over top of cheesecake. Garnish with additional raisins and orange zest or shredded carrot, if desired.
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Chambord Cheesecake
1 cup chocolate wafer or graham cracker crumbs
2 Tbsp. sugar
3 Tbsp. melted butter or margarine
19 oz. cream cheese, softened
1 cup sugar
1/4 tsp. vanilla
3 eggs
1/2 cup seedless raspberry jam
2-4 Tbsp. raspberry liqueur
Heat oven to 350ºF. Mix crumbs, 2 Tbsp. sugar and the butter together. Press into bottom of 9" springform pan. Bake 10 minutes; cool. Reduce oven to 300ºF. Beat cream cheese in large mixer bowl. Add l cup sugar gradually, beating until fluffy. Add vanilla, jam, and liqueur. Beat in eggs one at a time. Pour over crumb mixture. Bake until center is firm, about l hour. Cool to room temperature. Refrigerate at least 3 hours but no longer than 10 days. Loosen edge of cheesecake with knife before removing side of pan.
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Cheesecake Supreme
3/4 cup all-purpose flour
3 Tbsp. sugar
1 tsp. lemon peel, grated
6 Tbsp. butter
1 egg yolk, slightly beaten
1/2 tsp. vanilla
24 oz. cream cheese, softened
1 cup sugar
2 Tbsp. all-purpose flour
1/4 tsp. salt
2 eggs
1 egg yolk
1/4 cup milk
3/4 cup sugar
2 Tbsp. cornstarch
dash salt
1/3 cup water
4 cups cherries
To prepare crust, combine the 3/4 cup flour, the 3 Tbsp. flour, the 3 Tbsp. sugar, and the 1/2 tsp. of the lemon peel. Cut in butter till crumbly. Stir in 1 slightly beaten egg yolk and 1/4 tsp. of the vanilla. Pat 1/3 of the dough onto the bottom of an 8 or 9"spring- form pan (with sides removed). Bake in a 400ºF. oven for 7 minutes or till golden. Cool. Butter the sides of pan; attach to bottom. Pat remaining dough onto sides of pan to a height of 1-3/4 inches; set aside. For the filling, in a large mixer bowl beat together the softened cream cheese, remaining lemon peel, and remaining vanilla till fluffy. Stir together the 1 cup sugar, the 2 Tbsp. flour, and the salt; gradually stir into cream cheese mixture. Add the 2 eggs and 1 egg yolk all at once, beating at low speed just till combined. Stir in milk. Turn into crust-lined pan. Bake in a 450ºF. oven for 10 minutes. Reduce heat to 300ºF.; bake 50 to 55 minutes more or till center appears set and a knife comes out clean. Cool 15 minutes. Loosen sides of cheesecake from pan with a spatula. Cool 30 minutes; remove sides of pan. Cool about 2 hours longer. Chill thoroughly. Top with Cherry Sauce.
Cherry Sauce: In a saucepan combine 3/4 cups sugar, 2 Tbsp. cornstarch, and dash salt. Stir in 1/3 cup water. Stir in 4 cups fresh or frozen unsweetened pitted tart red cherries, thawed. Cook and stir till thickened and bubbly. Cook and stir 1 to 2 minutes more. Cover. Chill without stirring. (Or, use one 21 oz. can cherry pie filling instead of sauce.)
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Cheesecake with Cranberry Jewel Topping
modified from a recipe in Bon Appetit magazine
1-1/2 cups vanilla wafers, crushed
1/4 cup sugar
6 Tbsp. butter, melted
Filling:
1/2 cup whipping cream
1 package vanilla powder
24 oz. cream cheese, room temperature
1 cup sugar
1 pinch salt
4 large eggs
Topping:
12 oz. fresh or frozen cranberries
3/4 cup sugar
1/2 cup cranberry juice concentrate
1/4 cup water
Preheat oven to 350ºF. Wrap the bottom and outsides of 9" springform pan with aluminum foil. Lightly butter inside of pan and set aside. Combine cookie crumbs, sugar and butter. Press mixture onto bottom and halfway up sides of prepared springform pan. Bake for 10 minutes on center rack of preheated oven. Set aside, but do not turn off oven. Using electric mixer, blend together all ingredients. Add eggs and mix just until well-combined. Pour filling into prepared crust. Bake until center is just set, about 50 minutes. Refrigerate cake immediately, and leave until thoroughly chilled (at least 6 hours or overnight). Combine all ingredients in heavy medium saucepan. Stir over medium heat until sugar is dissolved. Bring to a boil and continue cooking for 3 minutes. Strain mixture through a sieve set over a large bowl, pressing firmly with the back of a spoon to force as much of the liquid through sieve as possible. Spoon warm topping evenly over cold cake. Refrigerate until topping is set, at least 2 hours. (Can be prepared 1 day before serving. Store covered in refrigerator.) To serve, pipe rosettes of whipped cream around edges of cake. Garnish with whole cranberries.
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Cheeseless Cheesecake
4 eggs, separated
1 tsp. lemon peel
1-1/2 cups sweetened condensed milk
1/3 cup lemon juice
1/2 tsp. nutmeg
2/3 cup zweiback crumbs
1 tsp. vanilla
2 Tbsp. butter, melted
Beat egg yolks and combine with condensed milk. Add lemon rind, juice, vanilla and nutmeg. Blend well. Fold in stiffly beaten egg whites. Set aside. Combine melted butter and zweiback crumbs. Sprinkle greased 8" square or 9" round cake pan with half the crumbs. Pour in reserved filling mixture and sprinkle with remaining crumbs. Bake at 325ºF. for 30 minutes. Turn off heat; let cool for one hour in oven with door closed. Makes 8 servings.
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Cherry Cheesecake
16 oz. cream cheese
2 unbeaten eggs
3/4 cup sugar
1/2 tsp. vanilla
vanilla wafers
1 can cherry pie filling
1 tsp. almond extract
Mix cream cheese, eggs, sugar and vanilla until creamy and fluffy. Place a wafer in a cupcake liner and put in muffin tin. Put 1 Tbsp. batter on each wafer. Bake for 12 minutes at 350 º. Let cool. Mix almond extract into pie filling, then put pie filling on top of cakes. Chill before serving.
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Chimpanzee Cheesecake
Crust:
1-1/2 cups graham cracker crumbs
1/4 cup granulated sugar
Cheesecake:
16 oz. cream cheese
1/4 cup sugar, granulated
2 tsp. lemon juice
4 eggs, large
1 cup sour cream
1 cup (about 3 medium) bananas, mashed
6 Tbsp. butter, melted
Preheat the oven to 350ºF. Place the crumbs in a mixing bowl and add the butter and sugar. Blend well. Press the crumb mixture onto the bottom and partly up the sides of a greased 9" springform pan. Smooth the crumb mixture along the bottom to an even thickness. Bake 10 minutes. Cool before filling. In a large mixing bowl, beat the cream cheese, sugar and lemon juice together. Add the eggs, one at a time, beating well after each addition. Stir in the sour cream and the mashed bananas and blend well until very smooth. Pour the mixture into the prepared crust and bake for 1 hour. Cool in the oven, with the door propped open, until the cake is at room temperature. Chill until serving time.
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Chocoholic's Quick-Fix Cheesecake
from Connecticut Cooks Favorite Recipes from the Nutmeg State
1-1/2 cups chocolate wafers, crushed
1/3 cup butter, melted
8 oz. cream cheese
1/2 cup sugar
1 tsp. vanilla
2 eggs, separated
6 oz. chocolate chips, melted
1 cup heavy cream
Preheat oven to 325ºF. Mix wafers and butter together. Press into bottom of springform pan. Bake for 10 minutes. Mix softened cream cheese, 1/4 cup of sugar and vanilla. Add 2 beaten egg yolks and melted chocolate bits. Beat egg whites until stiff peaks form. Gradually add remaining sugar. Add to chocolate mixture. Whip heavy cream and fold into mixture. Pour over crumb crush and freeze. decorate with additional whipped cream, if desired.
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Chocolate Almond Cheesecake
Crust:
1 oz. unsweetened chocolate
5 Tbsp. butter
3 cups amaretto cookie crumbs
2 Tbsp. sugar
Filling:
4 oz. marzipan, softened
1/4 cup amaretto liqueur
6 oz. semisweet chocolate, melted
24 oz. cream cheese, softened
1/2 cup sugar
4 eggs
1/2 cup light cream
1-1/2 cups amaretto cookie crumbs
To make crust, melt chocolate and butter over low heat. Remove from heat and mix in cookie crumbs and sugar. Press into bottom and 1” up sides of 9” springform pan; set aside. Preheat oven to 350ºF. To make filling, use electric mixer on medium speed to beat marzipan and amaretto liqueur until smooth. Add chocolate; beat until smooth, then set aside. Beat cream cheese until smooth; gradually beat in sugar until well combined. Beat in eggs, one at a time. Add cream; blend well. Beat in marzipan mixture; fold in cookie crumbs. Pour into crust; bake 70 minutes or until set. Remove from oven and let cool on wire rack for 1-2 hours. Chill at least 8 hours before serving. Serves 10-12.
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Chocolate Caramel Cheesecake
Crust:
1-1/4 cups graham cracker crumbs
1/4 cup melted butter
Filling:
14-oz. bag caramels
5 oz. evaporated milk
1 cup peanuts, chopped
16 oz. cream cheese
1/2 cup sugar
2 eggs
1 tsp. vanilla
3/4 cup semisweet chocolate, melted
Combine graham cracker crumbs and melted butter. Press crumb mixture evenly on bottom and 1"up sides of a 9" springform pan. Bake at 350ºF. for 6 to 8 minutes. Cool. Combine caramels and milk in heavy saucepan. Cook over low heat until melted, stirring often. Pour over graham cracker crust. Sprinkle pecans evenly over caramel layer and set aside. Beat cream cheese at high speed with electric mixer until light and fluffy. Gradually add sugar, mixing well. Add eggs one at a time, beating well after each addition. Stir in vanilla and melted chocolate, beat until blended. Pour over pecan layer. Bake 30 minutes. Remove from oven and run knife around edge of pan to release sides. Let cool to room temperature. Cover and chill 8 hours.
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Chocolate Caramel Pecan Cheesecake
2 cups cookie crumbs
6 Tbsp. butter
14 oz. bag caramels
5 oz. can evaporated milk
1 cup pecans, chopped
16 oz. cream cheese, softened
1/2 cup sugar
2 eggs
1/2 cup semisweet chocolate chips, melted
1 tsp. vanilla
Preheat oven to 350ºF. Mix crumbs and butter, press onto bottom and sides of 9" springform pan. Bake 10 minutes. Microwave caramels and milk in small bowl on high for 4-5 minutes or until melted, stirring every minute. Pour over crust. Top with pecans. Beat cream cheese and sugar until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and vanilla. Pour over pecans. Place pan on cookie sheet. Bake 45 minutes. Loosen cake from rim of pan, cool before removing rim of pan. Keep refrigerated. Garnish with whipped cream.
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Chocolate Cheesecake
12 oz. semi sweet chocolate
4 Tbsp. butter
2 cups chocolate wafer crumbs
2 lbs. room temp. cream cheese
3/4 cup sugar
1 tsp. vanilla
3 eggs
1 cup sour cream
1/2 tsp. cinnamon
Heat oven to 250ºF. Melt chocolate in a small pan in oven. Remove and let cool. Raise oven temperature to 325ºF. Butter a 9" springform pan. Melt butter and toss with cookie crumbs. Press crumbs onto bottom and up sides of the prepared pan. Beat cream cheese, sugar, and vanilla until smooth. Beat in eggs one at a time. Add melted chocolate and beat until completely smooth and incorporated. Beat in sour cream and cinnamon. Pour into crumb shell. Wrap bottom of the pan in foil to prevent leakage. Bake until center of cake remains firm when pan is jiggled, about 75 minutes. Cool completely and chill until serving time.
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Chocolate Cheesecake #2
8-1/2 oz. chocolate wafers, fine crush
1/2 cup butter, melted
12 oz. semi-sweet chocolate chips
1-1/2 cups heavy cream
16 oz. cream cheese, softened
1/4 cup sugar
4 each large eggs
1 tsp. vanilla extract
1/2 cup heavy cream, whipped, optional
In large bowl, combine chocolate wafer crumbs and butter. Pat firmly into 9" springform pan, covering bottom and 2-1/2 inches up sides. Chill. Preheat oven to 325ºF. Combine over hot (not boiling) water, chocolate chips and heavy cream. Stir until morsels are melted and mixture is smooth. Set aside. In large bowl, combine cream cheese and sugar, beating until creamy. Add eggs, one at a time, beating well after each addition. Add chocolate mixture and vanilla, mix until blended. Pour into prepared crust. Bake 60 minutes. Turn oven off. Let stand in oven with door ajar 1 hour. Remove, cool completely. Chill 24 hours. Decorate edge with whipped cream, if desired.
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Chocolate Cheesecake #3
32 oz. cream cheese, remove from wrappers, soften in microwave 2 minutes
1-1/4 cups sugar
1-1/4 cups chocolate chips, melted
1/4 cup cornstarch
1/2 cup heavy cream
5 jumbo eggs, shelled and warmed in microwave 25 seconds
2 tsp. vanilla or 1/3 cup amaretto
1/2 cup chopped almonds (if using amaretto)
Topping:
2 cups sour cream
1-1/2 tsp. vanilla
1/4 cup sugar
almonds, optional
Heat oven to 300ºF. with pan of water on bottom shelf. Cream cheese until light. Add sugar, chocolate and beat again. Add eggs one at a time, beating after each. Mix in cream, cornstarch and vanilla. Pour into crust and bake for 65-75 minutes until firm around edges and stiff somewhat soft in middle. Run a knife around the edge. Mix and pour over hot cheesecake. Put cake back in oven for 5 minutes. Cool cake completely. Drizzle with melted chocolate (and almonds if you opted for the amaretto).
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Chocolate Cheesecake #4
Crust:
1/3 cup butter or margarine
1-1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/4 cup cocoa
Filling:
24 oz. cream cheese, softened
1 cup granulated sugar
4 eggs
1 cup sour cream
2 cups semisweet chocolate chips
1/2 cup butter or margarine
Melt butter in a saucepan. Stir in crumbs, sugar and cocoa. Mix well. Press into bottom and 3/4"up the sides of the ungreased 10" springform pan. Do not bake. Beat cream cheese and sugar until blended. Add eggs, 1 at a time, beating after each addition. Mix in sour cream. Combine chocolate chips and butter in sauce pan over low heat until melted. Stir often. Add to cheese mixture. Pour into prepared pan. Bake in 325ºF.oven for about 1-1/2 hours until center is firm. Cool at room temperature, then chill. To serve, top with whipped cream and shaved chocolate.
NOTE: If you wish, substitute 2 cups of Oreo or chocolate wafer crumbs fro the graham cracker crumbs, cocoa and sugar.
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Chocolate Cherry Cheesecake
8-1/2 oz. chocolate wafers, fine crush
12 oz. semi-sweet chocolate chips
16 oz. cream cheese, softened
4 each large eggs
1 tsp. vanilla extract
1/2 cup heavy cream whipped, optional
1/2 cup butter, melted
1-1/2 cups heavy cream
1/4 cup sugar
3/4 cup cherry flavored liqueur
16 oz. cherry pie filling
In large bowl, combine chocolate wafer crumbs and butter. Pat firmly into 9" springform pan, covering bottom and 2-1/2 inches up sides. Chill. Preheat oven to 325ºF. Combine over hot (not boiling) water, chocolate chips and heavy cream. Stir until morsels are melted and mixture is smooth. Set aside. In large bowl, combine cream cheese and sugar, beating until creamy. Add eggs, one at a time, beating well after each addition. Add chocolate mixture, cherry liqueur, and vanilla, mix until blended. Pour into prepared crust. Bake 60 minutes. Turn oven off. Let stand in oven with door ajar 1 hour. Remove, cool completely. Chill 24 hours. Spread cherry pie filling over top of cheesecake leaving 1" from the edge. Decorate edge with whipped cream, if desired.
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Chocolate Chip Cheesecake
1-1/2 cups finely crushed Oreos (about 18 cookies)
2-3 Tbsp. butter, melted
24 oz. cream cheese, softened
14-oz. can sweetened condensed milk
3 eggs
2 tsp. vanilla
1 cup mini chocolate chips
1 tsp. flour
Heat oven to 300ºF. Combine crumbs and butter; press firmly on bottom of 9" springform pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in milk until smooth. Beat in eggs and vanilla. Toss 1/2 cup chips with flour; stir into cheese mixture. Pour into prepared pan. Top with remaining chips. Bake 55 minutes or until center is set. Cool; chill. Refrigerate leftovers.
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