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Welcome to the West Central Wisconsin Community Webring Forums 09/06/10 at 18:10:58

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WCWCW Forums: Sharing Recipes: Barbara's Cheesecake Printable Page
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 Topic: Barbara's Cheesecake
dreamingrose
Guest
 Barbara's Cheesecake Date posted: 11/07/02 at 12:17:35
Excellent Homemade Cheesecake
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
recipe~Barbara Davey

350* tin pie plate
325* glass pie plate

Pie crust:
~~~~~~~~~
15 graham crackers
2 T. sugar
1/4 C. butter
Prepare crust.

3/4 lb. cream cheese ~or~ 1 lg. plus 1 small pkg.
1/2 C. sugar
2 eggs
1 tsp. vanilla
Mix with mixer until smooth, pour into crust and bake 20 minutes on 350*.

Let cool 20 minutes.

Top with:
1 small carton sour cream
5 tsp. sugar
1/2 tsp. vanilla
Hand mix and spread on top,
bake 10 minutes.
Remove from oven and cool.
Store in refrigerator.

Enjoy!
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dreamingrose
Guest
 Re: Barbara's Cheesecake Date posted: 11/12/02 at 13:56:24
Tho, this is in the pumkin thread, I thought I better add it here too~  

Sour Cream-Pumpkin Cheesecake
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Taller than most cheesecakes and wonderfully creamy, this dessert transforms any event into a special occasion.

recipe~Better Homes and Gardens
prep:30 min.  Bake:55 min.  Cool:1-3/4 hr.  Chill:4 hrs.  Oven:375*F

Graham Cracker Crust
3  8-oz. pkg. cream cheese, softened
1 C. sugar
1 T. cornstarch
1-1/2 tsp. ground cinnamon
1 tsp. vanilla
1/2 tsp. ground mace
1/2 tsp. groungd ginger
1  15-oz. can pumpkin
1/4 tsp. salt
2 T. whipping cream
4 eggs, slightly beaten
1  16-oz. carton dairy sour cream
2 T. sugar
2 tsp. vanilla
Pomegranate seeds (optional)

Preheat oven to 375*F.
Prepare Graham Cracker Crust.
Graham Cracker Crust:
In a small mixing bowl stir together:
3/4 C. crushed graham crackers,
1/4 C. finely chopped pecans,
and 1/4 C. sugar.
Stir in 3 T. butter, melted

Press mixture into the bottom of a 9x3-in. springform pan.

For filling:
In a large bowl beat the cream cheese, the 1 cup sugar, the cornstarch, cinnamon, the 1 tsp. vanilla, mace, ginger,
and 1/4 tsp. salt with an electric mixer on low speed until just combine.  Beat in pumkin and whipping cream.  
Stir in eggs.  Pour into prepared crust.  
Place in a shallow baking pan in the oven.  Bake about 50 minutes or until the center appears nearly set when shaken.

In a small bowl stir together the sour cream, the 2 T. sugar, and the 2 tsp. vanilla; spread over cheesecake.
Return to oven and bake for 5 minutes more.
Cool for 15 minutes in a pan on a wire rack.
Loosen sides of pan; cool for 30 minutes more.
Remove sides of pan; cool completely.
Chill in the refrigerator for at least 4 hours before serving.

If desired, garnish with pomegranate seeds.
Cover and refrigerate to store.
Makes 12 to 16 servings.

Enjoy!  
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