33 bottom cheesecake Recipes

crushed vanilla wafers, melted butter, combine ingredients and fit into bottom and sides of a 91/2 springform pan., cream cheese, room temperature, eggs, sugar, flour, grated lemon rind, vanilla, tbsb heavy cream

oreo cookies, butter, melted, cream cheese, sour cream, sugar, cornstarch, eggs, egg yolk, light rum, vanilla, rum flavoring, semi-sweet chocolate chips, melted, whipping cream, whipping cream, dessert topping mix, powdered sugar, cocoa, rum flavoring, maraschino cherry , for decoration

brownie mix , any variety (8x8 inch pan size), philadelphia cream cheese, softened, sugar, vanilla, sour cream, eggs

butter, unsweetened chocolate squares, sugar, divided, eggs, milk, vanilla, divided, flour, salt, cream cheese, softened, eggs, sour cream

brownie mix (13x9 inch pan, but disposable foil casserole pan is best), oil (to prepare brownie mix), water (to prepare brownie mix), eggs (to prepare brownie mix), cream cheese, sugar, vanilla, sour cream, eggs, semi-sweet chocolate baking squares, melted and cooled (optional)

graham cracker crust, cream cheese, softened, sugar, sour cream, vanilla, cool whip, thawed, fresh strawberries, thinly sliced, strawberry glaze

apple cream cheesecake, bottom, butter, flour, brown sugar, vanilla, middle, cream cheese, eggs, white sugar, vanilla, apple pie filling, sliced almonds, cinnamon, brown sugar

use these tips to create , bake and store your perfect cheesecake, bring all ingredients to room temperature before mixing. this usually takes 30 minutes., soften cream cheese in the microwave : place unwrapped 8 oz cheese in a microwaveable bowl and microwave on high for 15 seconds. add 15 seconds for each additional bar of cheese., mix filling only until combined. don tsp over-mix ., use a springform pan so that the sides can be removed ., butter sides or use a metal spatula around the edges immediately after removing the cheese cake from the oven., place springform pan on a shallow pan , like a pizza pan , or cover bottom and up 1 inch around the sides with aluminum foil to avoid leaks in the oven., place a shallow pan of water in rack below cheesecake to keep oven moist., open oven door while baking ., a perfectly baked cheesecake will be puffed around the edges. when shaken , about an inch in diameter in the center should jiggle., cool slowly (about an hour) on a wire rack, away from any drafts., store in the refrigerator, loosely covered, for up to four days ., bottom of the pan can be removed from the cheesecake once the cake has firmed in the refrigerator. use two spatulas to move cake to serving platter., garnishing a cheesecake should only be done within 1 to 3 hours of serving., cheesecakes taste best when brought to room temperature. this takes about 30 minutes., securely wrap an already firm (about 4 hours in the refrigerator) cheesecake to be put in the freezer. cheesecakes can be kept for up to 2 months in the freezer., thaw frozen cheesecake overnight in the refrigerator .

grated zest of 1/2 lemon, strained lemon juice, sugar, egg, vanilla extract, sugar, percent ) lowfat small curd cottage cheese, drained at least 30 minutes in a strainer set over a bowl in the refrigerator, neufchatel cream cheese, eggs, vanilla extract, strained lemon juice, salt, graham cracker or zwieback crumbs or crushed chocolate cookies or gingersnaps, pan with a solid bottom (no spring form), at least 2 inches deep., oven proof baking dish or skillet, at least 11 inches in diameter and 2 inches deep., cardboard cake circle or pan bottom, optional

cream cheese, sugar, whole eggs, vanilla extract, sp.sp lemon juice, heavy cream, sour cream, quarter of a fresh pineapple (peeled and cut into tidbits), brown sugar, brown sugar for bottom, bottom crust, white chocolate (melted ), graham cracker crumbs

cream cheese, condensed milk, half of a lime or lemon,depending on how lemony you want it., gram cracker crust ,or any kind of cookie crust you like for the bottom., always spray the bottom of your pan so crust won tsp stick,or use butter

chocolate cookie crumbs, melted butter, cinnamon, combine chocolate cookie crumbs with melted butter and, cinnamon. toss and mix well. press into the bottom and, up the sides of a 9-inch springform pan. refrigerate ., cream cheese (at room temperature ), granulated sugar, divided, creme de menthe, creme de cacao, flour, salt, eggs, separated, sour cream, semisweet chocolate, grated

cream cheese (softened ), eggs, sugar, sour cream, vanilla, oreo cookies, sour cream topping, sour cream, sugar, vanilla

fat free cream cheese, softened, powdered sugar, egg, all-purpose flour, sugar, unsweetened cocoa, instant espresso powder, baking soda, salt, water, prune butter, white vinegar, vanilla extract, semi-sweet chocolate chips, chopped almonds

cream cheese, sugar, sour cream or 1/2 cup greek yogurt, frozen non-dairy topping, thawed, strawberry glaze, divided, shortbread or 1 graham cracker pie crust, sliced fresh strawberries

all-purpose flour, sugar, unsweetened cocoa, instant espresso granules, baking soda, salt, water, prune butter, white vinegar, vanilla extract, nonfat cream cheese, softened, powdered sugar, egg, vegetable cooking spray, semisweet chocolate morsels, chopped almonds

vegetable oil cooking spray, plain chocolate wafer cookies , preferably nabisco, unsalted butter, melted, reduced-fat cream cheese, room temp, sugar, fromage blanc, room temp, eggs, vanilla, seedless raspberry preserves, warmed

vegetable oil spray, plain chocolate wafer cookies , preferably nabisco, unsalted butter, melted, cream cheese, at room temperature, sugar, fromage blanc, at room temperature, eggs, pure vanilla extract, seedless raspberry preserves, warmed