Cheesecake Recipes & More From Cheesecakes To Go

1 1/2 cup graham cracker crumbs
3 tablespoons sugar
1/3 cup butter, melted
3 8-oz. packages cream cheese
1 cup sugar
3 eggs
1 teaspoon vanilla
1 21-oz. can blueberry pie filling 
 
1. In a medium bowl blend together graham cracker crumbs, 3 tablespoons sugar, and melted butter; mix well. Press onto the bottom and up the sides of a 9-inch springform pan; set aside.
2. Using an electric mixer softened cream cheese until light and fluffy. Gradually add 1 cup sugar; mixing well. Add in eggs, one at a time, beating well after each addition. Add in vanilla and beat well. Pour half of the batter into the prepared pan. Spoon one half blueberry pie filling on top of the batter. Pour the remaining batter on top. Spoon other half of blueberry filling on top. Take a spatula or wooden spoon handle and swirl topping to get the desired effect.
3. Bake in a 375°F(190°C) oven for 35 to 40 minutes. Cool to room temperature on a wire rack. Loosen the crust from sides of pan and cool 30 minutes more. Remove the sides of the pan; cool cheesecake completely. Cover and chill at least 4 hours before serving.
Makes 16 servings

Cheesecake:
 2 pkgs cream cheese, room temp
 ¾ cup granulated sugar
 1 tbsp. flour
 3 eggs
 2 tsps. vanilla 
 
Carrot Cake:
 ¾ cup vegetable oil
 1 cup sugar
 2 eggs
 1 tsp. vanilla
 1 cup flour
 1 tsp. baking soda
 1 tsp. ground cinnamon
 Dash salt
 1 can (8 ½ oz) crushed pineapple packed in juice, well drained and juice reserved
 1 cup grated carrots
 ½ cup flaked coconut
 ½ cup chopped walnuts
 

Pineapple Cream Cheese Frosting:
 2 oz cream cheese, softened
 1 tbsp. butter, softened
 1 ¾ cups powdered sugar
 ½ tsp. vanilla
 1 tbsp. reserved pineapple juice
 Dash salt
 
 To make cheesecake, in large bowl beat together 2 pkgs. cream cheese and ¾ cup sugar until smooth. Beat in 1 tbsp. flour, 3 eggs and 2 tsps. vanilla until smooth. Set aside.
 
 Meanwhile prepare Carrot Cake. In large bowl, combine oil, 1 cup sugar, 2 eggs and 1 tsp. vanilla, blending thoroughly. Stir in 1 cup flour, baking soda, cinnamon and dash salt, mixing well. Stir in drained pineapple, carrots, coconut and walnuts. Spread 1 ½ cups carrot cake batter over bottom of greased 9 or 9 ½ inch spring form pan. Drop large spoonfuls of cream cheese batter over carrot cake batter; top with large spoonfuls of remaining carrot cake batter. Repeat with remaining cream cheese batter, spreading evenly with a knife. Do not marble with a knife.
 
 Bake in preheated 350 degree oven 50 to 65 minutes or until cake is set and cooked through. Cool to room temperature, then refrigerate.
 When cake is cold, prepare Pineapple Cream Cheese Frosting. In a bowl with an electric mixer, combine 2 ozs. cream cheese, butter, powdered sugar, ½ tsp. vanilla, 1 tbsp. reserved pineapple juice and dash of salt. Beat until smooth and of spreading consistency. Frost top of cheesecake. Refrigerate 3 to 4 hours before serving.
 
 Note: Don’t skimp on the ingredients (and don’t use store brands or generic). Use regular cream cheese, real butter, and pineapple packed in juice, not sugar syrup. You will be glad you did.

1-1/2 cups NABISCO Graham Cracker Crumbs
 1 cup coarsely chopped PLANTERS Pecans, divided
 2 Tbsp. granulated sugar
 1/4 cup (1/2 stick) butter, melted
 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
 1 cup firmly packed brown sugar
 2 Tbsp. flour
 1/2 cup BREAKSTONE’S or KNUDSEN Sour Cream
 1 Tbsp. vanilla
 3 eggs
 1 bag (14 oz.) KRAFT Caramels, divided
 
 Prep Time: 15 min
 Total Time: 4 hr 55 min
 Makes: 32 servings, 1 bar each
 
 PREHEAT oven to 350°F. Line 13×9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix graham crumbs, 1/2 cup of the pecans, the granulated sugar and butter; press firmly onto bottom of prepared pan. Bake 10 minutes.
 BEAT cream cheese, brown sugar and flour in large bowl with electric mixer on medium speed until well blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Place 36 of the caramels and 1 Tbsp. water in microwavable bowl. Microwave on HIGH 1 minute or until caramels are completely melted when stirred. Add to cream cheese batter; stir until well blended. Pour over crust.
 BAKE 40 minutes or until center is almost set. Sprinkle cheesecake with remaining 1/2 cup pecans. Refrigerate at least 4 hours or overnight.
 PLACE remaining caramels and additional 1 Tbsp. water in microwavable bowl. Microwave on HIGH 1 minute or until caramels are completely melted when stirred. Drizzle over cheesecake; let stand until set. Remove dessert from pan using foil handles; cut into 32 bars to serve. Store leftover bars in refrigerator

2 cups HONEY MAID Graham Cracker Crumbs
6 Tbsp. butter or margarine, melted
35 KRAFT Caramels
1/4 cup milk
1 cup chopped PLANTERS Pecans
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 tsp. vanilla
3 eggs
1 square BAKER’S Semi-Sweet Baking Chocolate 
 
Prep Time: 15 min
Total Time: 5 hr 25 min
Makes: 16 servings, 1 slice each
 
MIX crumbs and butter; press firmly onto bottom and 2 inches up side of 9-inch springform pan.
PLACE caramels and milk in small microwavable bowl. Microwave on HIGH 2 to 2-1/2 minutes or until caramels are completely melted when stirred, stirring after each minute. Stir in pecans. Reserve 1/2 cup of the caramel mixture for topping. Drizzle remaining caramel mixture evenly onto bottom of crust. Refrigerate 10 minutes.
BEAT cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over caramel mixture in crust.
BAKE at 325°F for 1 hour 5 minutes to 1 hour 10 minutes or until center is almost set. Run knife or metal spatula around side of pan to loosen cake; cool before removing side of pan. Refrigerate 4 hours or overnight.
TOP with reserved caramel mixture just before serving. Melt chocolate as directed on package; drizzle over cheesecake. Store leftover cheesecake in refrigerator. 
 
KRAFT KITCHENS TIPS 
 
Size It Up
Enjoy a serving of this indulgent cheesecake on special occasions.
 
Note
If using a dark nonstick springform pan, bake at 300°F for 1 hour 5 minutes to 1 hour 10 minutes or until center is almost set. 
 
How To Pipe Chocolate
 
Piping chocolate takes only a flick of the wrist. Place a square of BAKER’S Semi-Sweet Baking Chocolate in a freezer-weight sealable plastic bag; seal bag. Microwave on HIGH 30 seconds. Squeeze bag to evenly melt chocolate. Fold down top of bag tightly and snip a tiny (about 1/8-inch) piece off one of the bottom corners of bag. Holding the top of the bag firmly, drizzle chocolate through opening in desired patterns on cheesecakes, brownies, cookies, cakes or other desserts.

1 ½ cups all purpose flour
 2/3 cups melted margarine
 3 eggs
 3 teaspoons vanilla, divided1 cup chopped nuts (optional)
 1 8 oz cream cheese, softened
 1 tablespoon cornstarch
 1 ½ cups sugar
 2/3 cups Hershey cocoa
 ½ cup milk
 ½ teaspoon baking powder
 2 tablespoons margarine
 14 oz condensed milk
 
 Heat oven to 350. Grease 13 x 9 baking pan. Beat flour, sugar, 2/3 cups melted margarine, cocoa, 2 eggs, milk, 2 teaspoons vanilla, and baking powder until well blended. Stir in nuts. Spread in pan. Beat cream cheese, 2 tablespoons margarine and cornstarch until fluffily. Gradually add condensed milk, 1 egg, and 1 teaspoon vanilla, beating until smooth. Pour over brownie batter. Bake 35-40 minutes. Cool. Refrigerate and cut into bars.