Baked Cheesecake Recipes

Crumb Bar Cake

Crusty Crumbly Mixture:
• 2 cups sifted flour
• 1 1/2 sticks butter cut in cubes
• 1/2 tsp. baking soda
• 1/4 tsp. salt

Filling:
• 1 - 8oz. pkg of cream cheese - soft
• 1 cup fruit (your choice, such as blueberries/strawberries)
• 4 eggs
• 1 cup sugar
• 1 tsp vanilla

Mix your Crusty Crumbly ingredients like you're making a pie crust. Butter a baking dish. Pour 2/3's of the crumbly mixture in and lightly press.

Preheat oven to 350°. Mix cream cheese, sugar, eggs, and vanilla. Now you have an option. You can mix your fruit into the cream cheese mix, or your can swirl your fruit on top of the cream cheese (which is what I did. I was using thawed strawberries which I crunched to tiny bits.)

If you have raw fruit, such as blueberries/raspberries, then go ahead and blend them in. Mix it real good. Then pour the cream cheese mix on the Crusty crumbs in the dish, and sprinkle on the remaining crumbly mix.

Bake 35-45 minutes (depending on what size dish you used. In my 9x12 I went 50 minutes.) Wait till it's slightly brown on top.

So, if you actually want Bars, go with a dish that's at least 11x17.

Secret Cheesecake Recipe

Crust - Do first
• 2 cups graham crumbs
• 1 stick melted butter or margarine
• 3/4 cup fine chopped nuts - optional

Prepare crust in side springform pan 9 or 10 inch - no holes
Mold to bottom and way up on sides
• 3 - 8oz. pkgs of cream cheese - soft
• 1 1/2 cups sugar
• 4 eggs
• 24 oz Breakstone sour cream
• 1 1/2 tsp vanilla or any of your flavoring

Beat cream cheese until creamy, add eggs one at a time and mix. Add flavoring, mix well at low speed. Add sour cream.

Bake at 375 for 50 minutes or until lightly browned. Cool and remove side of pan and cool completely. Refrigerate as usual. Enjoy - Mary Ann

My Note: This cheesecake recipe is baked, and was given to me by a lady at work who said she sells them for $35.00 each. Pretty cool Huh?
That's a pretty big compliment when someone buys your homemade cheesecake. She says she can't make them fast enough.

Baked Cheesecake

CRUST:
• 1 pkg graham crackers (10)
• 2 tbsp sugar
• 1/4 cup butter, melted

Place crackers in sealed plastic bad and crush with rolling pin. Crush to fine texture like sand. Stir together crumbs, sugar, and butter. Pat into buttered 10 inch round pan. Bake at 375 for 8 minutes. Set aside to cool.

CAKE:
• 16 oz cream cheese, softened
• 2 eggs, beaten
• 1/2 cup sugar
• 1 tsp vanilla
• 1/2 tsp lemon juice

Beat together with electric beater. Pour into graham cracker crust. Bake at 375 for 20 minutes or until center is almost set. Remove and cool for ten minutes.

TOPPING:
• 1 cup sour cream
• 3 tbsp sugar
• 1/2 tsp vanilla
• 1/8 tsp lemon juice

Combine sour cream, sugar, vanilla, and lemon juice and blend until smooth. Pour on top of cake. Bake for ten minutes. Chill for at least five hours. Serve with crushed berries or fruit topping of your choice.

Baked Cheesecake

Make the Graham cracker crust
• 2 cups graham crackers, crushed
• 2 tbsp sugar
• 2 tbsp butter

Mix crackers, sugar, and melted butter. Press crumb mixture into 8 inch springform pan.

• 16 oz cream cheese
• 1 c sugar
• 2 eggs
• 1 tsp vanilla
• 2 tsp sour cream

Mix cream cheese, sugar. Add eggs, vanilla, and sour cream. Mix well. Pour cream cheese mixture over crust. Bake at 350 for 45 minutes.

Easy Chocolate Chip Cheesecake

• 1 graham crust
• 2 pkg cream cheese - soft
• 1 can sweetened condensed milk
• 1 egg
• 1 tsp vanilla
• 1 cup mini chocolate chips
• 1 tsp flour
• Chocolate Glaze

Preheat oven to 350°. With a mixer, beat cheese until fluffy, gradually beat in sweetened condensed milk until smooth. Add egg, vanilla, and mix well. Toss chips with flour, stir into cheese mixture. Pour into crust.
Bake 35 minutes or until center springs back when lightly touched. Cool and top with chocolate glaze. Served chilled.

Chocolate Glaze: In a small saucepan, over low heat, melt 1/2 cup mini chocolate chips with 1/4 cup whipping cream. Cook and stir until thickened and smooth. Immediately spread over pie.

No Crust Cherry Cheese Cake

• 2 - 8oz bars of cream cheese (16 oz total)
• 3/4 cup sugar
• 1/2 teaspoon almond extract
• 3 eggs

Blend above ingredients in blender. You may have to scrape the sides once or twice. Pour into well greased 9 inch pie pan. (I use a glass pan.) Bake at 350 degrees for 25 minutes. Cool 20 minutes.

In small bowl, blend with spoon, the following:

• 1 cup sour cream
• 3 Tablespoons sugar
• 1 teaspoon vanilla extract

Pour over cooled pie. Chill well in refrigerator.

OPTIONAL: Before serving, spoon 1 can chilled cherry pie filling over pie. You may use blueberry or other pie filling as well.
OR: You may decorate the top of the pie with slices of fresh kiwi fruit and strawberries. Brush with a glaze made with 1/4 cup apricot jam and 1 Tablespoon water brought to boil over medium heat, and boiled about 1 minute, stirring constantly. Cool glaze slightly.

Cherry Cream Cheese Bars

Crust: 2 packages Pillsbury crescent rolls

Filling:
• 16 oz. cream cheese
• 1 egg yolk
• 1 can pie cherries
• 1 cup sugar
• 1 tsp. vanilla

Press 1 pkg. crescent rolls in an ungreased 9x13 pan. Mix cream cheese, sugar, egg yolk, and vanilla until smooth. Spread over crescent rolls, spoon on pie cherries. Cover with remaining can of crescent rolls. Sprinkle with a little cinnamon and sugar. Bake at 350 degrees for 35 minutes.
From 1997 Friedens Reformed United Church of Christ Tripp, SD recipe book pg 40

Chocolate Lovers' Cheese Pie

• 3 (8 oz.) pkgs. cream cheese
• 2 cups (12 oz. pkg.) Hershey's mini chips semi-sweet, divided
• 3/4 cup sugar
• 3 eggs
• 1 tbsp. whipping cream
• 1 tsp. vanilla
• 1 extra serving size (9 oz.) graham cracker crust.

Heat oven to 450°. Beat cream cheese and sugar. Add eggs and vanilla - beat well. Stir in 1 2/3 cup chocolate chips. Pour into crust.

Bake for 10 minutes. Without opening door, reduce oven temperature to 250. Continue baking 30 minutes or until set. Cool completely. Cover and refrigerate until well chilled.

Place 1/3 cup chips and whipping cream in bowl, microwave on high 20 - 30 seconds or until chips are melted and mixture is smooth. Cool slightly. Spread on cheese pie. Refrigerate another 15 minutes or until topping is set. Enjoy with your favorite chocolate lover!

Easy Chocolate Cheesecake

• 2 (4 oz.) pkgs. Baker's German sweet chocolate, divided
• 2 eggs
• 2/3 cup Karo light or dark corn syrup
• 1/3 cup heavy cream
• 1 1/2 tsp. vanilla
• 2 (8-oz.) pkg. cream cheese, cut in cubes
• Crumb Crust (recipe follows)

Melt 1 1/2 pkg. (6 oz.) chocolate. Blend eggs, corn syrup, cream and vanilla in blender until smooth. With blender running, gradually add cream cheese: blend until smooth.

Blend in chocolate. Pour into crust. Bake in 325 oven 45 minutes or until set. Cool on rack. Cover. Chill. Melt remaining chocolate. Drizzle over top. Serves 8.

CRUMB CRUST
-In 9-in. pie plate or 9x3 inch springform pan, combine 1 3/4 cup chocolate cookie or graham cracker crumbs, 2 Tblsp. sugar and 1/3 cup butter or margarine, melted, until well mixed. Press evenly in pie plate or on bottom and 1 1/4 inches up on springform pan.
See the recipe: Easy Chocolate Cheesecake