Category Archives: Cheesecakes

Margarita Cheesecake

24 oz. cream cheese
1 1/4 c. sour cream
3/4 c. plus 2 T. sugar
2 1/2 T. Triple Sec
2 1/2 T. Tequila
2 1/2 T. lime juice
4 eggs

  • Beat cream cheese in large bowl until fluffy.
  • Beat in sour cream, triple sec, tequila and lime juice.
  • Beat in eggs. Pour filling into prepared crust.
  • Bake at 350° until outside 2 inches are set and center moves only slightly when pan is shaken, about 50 minutes.
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Rhonda’s World Famous Chocolate-Praline Cheesecake

1 c. pecans, finely chopped
3 T. butter or margarine
2 pkgs. cream cheese, softened
1 c. packed light brown sugar
1/3 cup Hershey’s cocoa
3 eggs
1 teaspoon vanilla extract
Chocolate Crust (recipe below)
Sweetened whipped cream

  • In medium skillet, melt butter; add chopped pecans. Cook over medium heat, stirring frequently, just until golden. Spoon pecans onto paper towels to drain.
  • Heat oven to 400°.
  • In large mixer bowl, beat cream cheese and brown sugar until well blended.
  • Add eggs and vanilla; mix well.
  • Stir in pecans. Pour into prepared Chocolate Crust.
  • Bake 10 minutes. Reduce oven temperature to 250°; continue baking 45 minutes.
  • Refrigerate at least 6 hours. Garnish with whipped cream and serve.

Chocolate Crust:

1 c. vanilla wafer crumbs
1/4 c. Hershey’s cocoa
1/4 c. powdered sugar
1/4 c. melted butter

  • Heat oven to 350°.
  • In medium bowl, stir together vanilla wafer crumbs, Hershey’s cocoa, and powdered sugar.
  • Add melted butter; blend well.
  • Press mixture onto bottom and 1 inch up side of 9-inch springform pan.
  • Bake 8 minutes. Cool slightly.

Rhonda’s Light and Luscious Cheesecake

4 – 8 ounce pkgs. cream cheese
1½ cup sugar
4 eggs
1/3 c. heavy cream
juice of one lemon

  • Beat cream cheese and sugar together until light and fluffy. Add other ingredients and mix well.
  • Pour into prepared springform pan with crust.
  • Bake in a 350° oven in a hot water bath until lightly golden brown.
  • Chill at least 4 hours before serving (overnight is better).