I have misplaced my cheesecake recipe ..
Does someone have a tried and true awesome recipe that they would share...

Someone posted a cheesecake recipe using eggnog, try searching eggnog. Sounded delicious.

Not a traditional New York Cheesecake but a definite favorite in my house!

CHEESECAKE PIE

Pie Ingredients:

8 oz cream cheese
2 eggs
1/2 cup sugar
1 Tbsp lemon juice
1/2 tsp vanilla
dash salt
1 graham cracker crust

Topping:
1 cup sour cream
2 Tbsp sugar
1/2 tsp vanilla

Beat cheese until fluffy. Gradually add sugar, juice, salt and vanilla. Add eggs one at a time – beat well.
Pour into graham cracker crust. Bake at 325°F for 25-30 minutes.

Mix together topping ingredients and spoon over pie. Return to oven and bake 10 minutes longer. Cool to room temperature then refrigerate.

Serve plain or with fruit.

Graham cracker crust: Crush one packet of graham crackers and mix with ¼ cup sugar and ¼ cup melted butter. Crush crackers with a rolling pin in a gallon size plastic bag and add sugar and butter and mix together in bag. Pour into a pie plate and form.

Cheese Cake

butter and a box graham cracker crumbs

4 8 oz. packages of Philly Cream Cheese, softened
4 eggs
1 3/4 cups white sugar
1 tsp. vanilla
i tsp lemon juice

Make the graham cracker crust according to the directions on the graham cracker crumb package. We like Nabisco brand.
Press the graham cracker mixture into the bottom of an 8 or 9 inch spring form pan.

Preheat oven to 300°F.

Blend the cream cheese, eggs, sugar, vanilla and lemon juice in a mixer. Mix until creamy. Spoon into pan over the graham cracker crust.

Put a pan of water on the bottom rack of oven to humidify the oven (this stops cheesecake from cracking).

Place the cheesecake on center shelf of oven. Bake for about 90 minutes or until slightly browned on top. Turn oven off, open the oven door crack, and leave cake set in there for 30 more minutes. Take out of oven and let cool on counter 30 minutes. (This slow cool-down is also to stop the cheesecake from cracking).

Then carefully remove from spring form pan and refrigerate overnight. (I top with some cherry pie filling.) Yield: 8 to 12 servings

Thanks for the recipes :D:D:D

Found it on the web ...Its the best one I have ever made!Ingredients
1/3 cup Butter
1 1/4 cups Graham cracker crumbs
1/4 cup Sugar


4 8-oz packages Cream cheese softened
1 14-oz can Sweeted condensed milk
4 Eggs
1 tablespoon Vanilla
1/3 cup Unsifted flour
For lighter cheesecake add:
1/4 cup Lemon juice
1 8-oz container Sour cream
NEW! Eat healthier with nutrition info!
Try BigOven Pro for Free Preparation
Preheat oven to 350 degrees F. For New York Style Cheesecake omit lemon juice and sour cream.

Mix graham cracker crumbs with melted butter and press into the bottom of a 12" springform pan. Beat the 4 packages of cream cheese until fluffy. Gradually add the condensed milk and beat until smooth. Add the 1/3 cup of flour, the eggs and vanilla and mix well.

Pour into the pan and bake 1 hour until lightly browned. The center may not seem completely set. Remove from oven and cool on a wire rack until completely cool. Run a knife around the edge of the cake but do not remove the rim. Chill for several hours or over night. Remove the rim and slice into small pieces.This cake will provide 12 to 16 pieces. Top with your favorite fruit if desired.

For a lighter, lemony cheesecake - preheat oven to 300 degrees. Make the crust as instructed above. Beat 2 - 8 oz. packages of cream cheese. Add 14 oz. of sweetened condensed milk, 3 eggs, the lemon juice and sourcream. Pour into pan and bake for 50 to 55 minutes unti the cake springs back when lightly touched. Follow the same directions above for cooling, chilling, and serving.

You live in the Northeast!

The very easiest and best uses Fluff, which is not available outside the Northeast very much, but you should be able to find it. It's called Lynne's Cheesecake and can be found at Http://marshmallowfluff.com, I think. I have the recipe, but it is packed away, since my house is on the market.

Two packs of cream cheese
Two eggs
1 tablespoon of vanilla flavoring
1 ready made pie crust

Combine the cream cheese, egs and vanilla flavoring, and blend until smooth. Place in over @ 350 degrees for about 35 minutes. Check top and ensure it's slightly brown. Remove from oven and let cool.

Topping can be whatever you choose. You can use carmel ice cream topping and crushed pecans or walnuts, strawberry topping or cherry pie filling.

Just checked that out, that does sound good...and lots of other good things...

Now that I'm in Oklahoma, I must import my Fluff- my daughter keeps me supplied. I grew up on Fluffernutters, and must occasionally have one.

Also, Fluff makes the best fudge on the planet. (the recipe is also on the website.)

And no, Marshmallow Creme is not a substitute for any Fluff aficionado.

I havent had fluff in the house since my youngest son left 4 years ago and even then he was the only one who ever ate it ...I didnt realize it wasnt something that was sold everywhere.

I didn't know that either, until I moved to Arizona and got a sad surprise. It's only made in Lynn, Massachusetts, and is sold regionally. Most of the folks i know here have never heard of a fluffernutter. (an elementary school lunch staple where I am from.) I also use it to cook, which is my primary reason for importing it.

If you like Cheesecake here is a web site for you. I have tried a few. About 6 years ago I was making a new cheese cake (different) each week.

floras-hideout.com then go to cheesecake there are enough there you will never have to make the same one twice for about three years

the chocolate turtle is to dy for ..........

Yummy! Thanks!

Hi, This is my recipe for cheesecake.Everyone in my family just loves it. You can also freeze it.

4 (8oz) pkgs cream cheese 3 T cornstarch
1 1/2 cups sugar 1/4 c melted margarine
1 1/2 T lemon juice 4 eggs
1/4 tsp. vanilla 3 T flour
1 pt. sour cream

Blend cream cheese with electric mixer add sugar gradually. Beat in eggs one at a time. Add lemon juice, vanilla, cornstarch, flour and margarine at a lower speed with mixer. Mix until smooth. Fold in sour cream. Butter a round 9 inch spring pan. Place in cold oven. Bake at 325 for 70 minutes. Turn off oven and let stand in oven 2 more hours.DO NOT OPEN AT ALL. Top with favorite topping.

I do hope you enjoy this as much as I do.

I was at Walmart today getting FLUFF and noticed Walmart now carries its own brans, maybe your Walmart will have it too. I didnt get it so I dont know how it compares but the ingred list was the same so it should be pretty close....

Thansk everyone for the recipes....

I got this recipe 25 years ago from a lady who's great grandmother was a fabulous cook. This recipe is very old but it makes an awesome cheesecake. Be sure to not overbake.
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Deluxe Cheese Cake (very old recipe)

2 1/2 Pounds Cream Cheese , room temperature
1 3/4 Cups Sugar
3 Tablespoons Flour
1/2 Teaspoon Orange Rind, Optional , grated
1/4 Teaspoon Salt
1/2 Teaspoon Lemon Rind, Optional, grated
1 Teaspoon Vanilla
5 Large Eggs
2 Large Egg Yolks
1/2 Cup Heavy Cream
1 Deluxe Cookie Dough Recipe For Cheese Cake
Let cream cheese stand at room temperature till soft. Beat till fluffy.

Combine sugar, flour, salt, fruit rinds, and vanilla.
Blend into cream cheese gradually, keeping mixture smooth.
Add eggs one at a time blending in each one.
Add egg yolks one at a time blending in each one.
Gently stir in cream.
Turn into dough lined 10 or 12 inch cheese cake pan. Bake in a very hot oven 500° for 12 minutes or until cookie dough crust is light brown.
Reduce oven to 200° and continue baking for 3 hours. Remove side of pan and let cool.

This cake will bake up nicer if a small pan of water is placed on the bottom of the oven to provide moisture while cake is baking.

This dough when baked as a lining for the cake makes for firmer sides but when you eat a slice of cheesecake it blends in so nicely with the cheesecake you can hardly tell the difference.

Dough

1 Cup Flour
1/4 Cup Sugar
1 Teaspoon Lemon Rind, grated
1/4 Teaspoon Vanilla
1 Large Egg Yolk
1/2 Cup Butter

Combine flour, sugar, lemon rind and vanilla.
Make a well in the center and add egg yolk and butter; blend together.
Wrap in waxed paper and chill in refrigerator 1 hour.
Roll about 1/3 of the dough between floured pieces of waxed paper into a circle about 9 1/2 inches in diameter and 1/8 inch thick
Place on bottom of a spring for pan and trim to fit pan.
Bake in hot oven 400° for about 10 minutes or until light golden brown. Cool
Butter sides of pan and place over the base. Roll remaining dough to a rectangle 4 inches wide and 15 inches long.
Cut in half lengthwise. Line sides of pan with cookie strips. Pan is now ready for cheese cake filling.

This dough is a little hard to work with but makes a superb light delicate crust for Deluxe Cheese Cake. Or you can use graham cracker crust. Either way this cheesecake is the best I have ever had.

Bonnie,
I have made the Philadelphia Cream Cheese recipe for more than 40 years. It never fails and always gets rave reviews. Just look on the inside of the box for the recipe.
Patti

Key Lime Cheesecake (9 inch pie)
3 whole eggs, beaten
14 oz. canned sweetened Condensed milk
8 oz softened cream cheese
1/2 cup Lime juice (about 12 small key limes)
2 tsp lime zest

Use either graham cracker crust or regular pie crust

Mix ingredients on slow speed electric mixer. Pour into prepared pie crust. Bake about 45 mins. until knife comes out clean. Top with sour cream or whip cream topping.