162 creamy cheesecake cream Recipes

cream cheese, room temperature, vanilla sugar (see my flavored sugars flavored sugar or splenda or lavender sugar with vanilla), flour, sour cream, eggs, separated room temperature, egg, room temperature, lemon juice, vanilla, cream of tartar, whipping cream, cinnamon

butter, melted, graham cracker crumbs, sugar, cream cheese, softened, sweetened condensed milk, eggs, lemon juice concentrate, sour cream

graham cracker crumbs, butter, melted, sugar, cream cheese, softened, sugar, eggs, vanilla extract, sour cream, espresso fudge sauce

graham cracker crumbs, unsalted butter, melted (1 stick), sugar, cream cheese, softened, milk, instant lemon pudding

crisco original no-stick cooking spray, graham cracker crumbs, sugar, butter or margarine, melted, cheesecake, cream cheese, softened, sugar, jif creamy peanut butter, pillsbury best all purpose flour, eggs, milk, glaze, seedless strawberry jam , or any other favorite smucker s jam or jelly

graham crackers, crushed, butter or 3 tbsp margarine, melted, cream cheese, softened, sugar, half-and-half cream, eggs (or extra large), sour cream, vanilla, flour

farmer cheese (soft, creamy kind ), cream cheese, room temperature, sugar, eggs, at room temperature, egg yolks, at room temperature, lemon juice, fresh, vanilla, sour cream, whipping cream

graham cracker crumbs, sugar, salt , a pinch, unsalted butter, melted, cream cheese, at room temperature, sugar, salt, vanilla extract, eggs, at room temperature, sour cream (or a combination of the two) or 1 1/3 cups heavy cream (or a combination of the two)

unsalted butter , melted, graham cracker crumbs, cream cheese, granulated sugar, eggs, lemon zest from 1 small lemon, minced, vanilla extract, heavy cream, sour cream

softened butter, crumbs from famous chocolate wafers , graham crackers or ginger snaps, or, soft ladyfingers (24 total) left whole, but trimmed to fit pan (optional), cream cheese, at room temperature, sugar, eggs, at room temperature, vanilla extract, heavy cream, sour cream, heavy-duty foil for pan

graham cracker crumbs, powdered sugar, butter, melted, cream cheese, room temperature, sugar, vanilla, eggs, sour cream, powdered sugar, vanilla

cinnamon graham crackers, crushed, chopped pecans, brown sugar, butter, low-fat cream cheese, sugar, eggs, vanilla, lemon peel, sour cream, sugar, vanilla

soft cream cheese, eggs, sugar, vanilla, heavy whipping cream, semi-sweet chocolate baking squares, fresh strawberries, sugar

cream cheese (softened ), sweetened condensed milk, lemon juice, cherry pie filling, full graham crackers (crushed ), sugar, butter (melted )

cheesecake factory s white chocolate raspberry truffle cheesecake, margarine, melted, raspberry preserves, water, x 8 oz package cream cheese, granulated sugar, sour cream, vanilla extract, eggs, white chocolate, chopped into chunks, white chocolate, shaved, cream, preheat oven to 475 degrees ., place a large pan or oven-safe skillet filled with about 1/2 of water into the oven while it preheats. this will be your water bath., combine the raspberry preserves with 1/4 cup water in a medium microwave-safe bowl. heat for 11/2 minutes on high in your microwave. stir until smooth. strain to remove the raspberry seeds (toss em out), then let the strained preserves sit to cool, then put the bowl in the refrigerator until later., measure 11/2 cups chocolate cookie crumbs , or crush 20 oreo cookie wafers ( with the filling scraped out ) into a medium bowl. mix in 1/3 cup melted margarine. press the crumb into a 9 spring form pan that has been lined on the bottom and side with parchment paper. using the bottom of a drinking glass or similar, press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side. wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. put the crust in your freezer until the filling is done., use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. mix for a couple minutes or until the ingredients are smooth and creamy. be sure to scrape down the sides of the bowl. whisk the eggs in a medium bowl and then add them to the cream cheese mixture. blend the mixture just enough to integrate the eggs., crust from the freezer and sprinkle 4 oz of white chocolate chunks onto the bottom of the crust. pour half of the cream cheese filling into the crust. drizzle the raspberry preserves over the entire surface of the filling. use a butter knife to swirl the raspberry into the cream cheese. just a couple passes is fine, you don tsp want to blend the raspberry and cream cheese together too much. pour the other half of the filling into the crust., carefully place the cheesecake into the water bath in the oven. bake for 12 minutes at 475of, then turn the oven down to 350of and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color. remove the cheesecake from the oven to cool. when the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours., before serving, sprinkle the entire top surface of cheesecake with 2 oz of shaved white chocolate. to serve, slice the cheesecake into 12 equal portions. apply a pile of canned whipped cream to the top of each slice and serve.

unsalted butter, melted, graham cracker crumbs, cream cheese, sugar, eggs, lemon zest, vanilla extract, heavy cream, sour cream

sweet biscuits, crushed, butter, melted, cream cheese, softened, ricotta cheese, eggs, lightly beaten, caster sugar, cornflour, sour cream, grated fresh lemon rind, lemon juice, lemon curd, cream

pckg graham cracker (i get the box of pre-crushed kind to save time), butter, sugar, cream cheese, egg, vanilla, sugar, sour cream, sugar, vanilla