Vanilla Bean Cheesecake *Choose your topping
Crust Ingredients: 1 cup finely crushed Graham Crackers (about 14 square crackers) 3 Tablespoons Butter, melted 3 Tablespoons Sugar Vanilla Bean Batter Ingredients: 4 packages (8 oz. each) Cream Cheese, softened 1 cup Sugar 1 cup Sour Cream 1 Tablespoon, plus 1 teaspoon Vanilla Bean Paste 4 Eggs Topping: Homemade Lemon Curd Dulce de Leche (caramel) Raspberry Jam Cranberry Marmalade Directions: Preheat oven to 325ºF. CRUST:
BATTER:
Recipe Note: **Rodelle Vanilla Bean Paste is what I prefer and can be found on their website at www.rodellekitchen.com Kitchen Tip: crack your 4 eggs into a cup first - then drop into batter one yolk at a time - this keeps any shells out of your batter and also doesn't spoil your batter if an egg is "bad"...
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I love this cheesecake, it is a more dense cheesecake then the NY style one that I make but, the taste is wonderful. Don't have cinnamon chips? that's ok! you can just increase the ground cinnamon a bit and get the same great taste! drizzle caramel over the top and you'd be singing a happy song for sure! Enjoy! Diane
Taste of Cinnamon Cheesecake ************** Graham Cracker Crust 9 inch spring form pan 8 graham crackers, finely crushed (about 1 cup) 3 Tbsp. butter, melted 2 Tbsp. white sugar 1 Tbsp. brown sugar Preheat oven to 325ºF. Crush graham crackers into crumbs, add melted butter and 3 Tbsp. sugar; press onto bottom of 9-inch springform pan. Bake 10 min. **************** Cheesecake Filling 2 pkg. (8 oz. each) cream cheese, softened 1/2 Cup white sugar 1/2 tsp vanilla extract 2 eggs 1 cup cinnamon chips 1 Tbs ground cinnamon Adjust oven to 350ºF. Let crust cool on countertop while you make the filling - raise oven temp to 350. Beat softened cream cheese, sugar, vanilla, eggs and ground cinnamon with mixer until well blended. Fold in cinnamon chips. Pour batter over crust. Bake 50 min. to 1 hour or until center is almost set. and slightly golden. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 2 hours. Recipe by: Diane Baker Photos by: Diane Baker for Canning and Cooking at Home #cheesecake #cinnamon #desserts Oh! this one may have pushed me over the edge! The flavors are a perfect mix. This larger then life cheesecake packs a lot of flavor without weighing you down. It has a lighter quality to it from the eggs and sour cream mixed into the "batter" Enjoy ~ Diane Homemade Cherry Topped New York Cheesecake 7 graham crackers, finely crushed (about 1 cup) 3 Tbsp. butter, melted 1 cup plus 3 Tbsp. sugar, divided 4 pkg. (8 oz. each) Cream Cheese, softened 1 cup Sour Cream 1 Tbsp. vanilla extract 4 eggs 1 cup cherry preserves *approx 30 cleaned & pitted, whole cherries - I used one quart of my preserved whole cherries Preheat oven to 325ºF. Crush graham crackers into crumbs, add melted butter and 3 Tbsp. sugar; press onto bottom of 9-inch springform pan. Bake 10 min. Meanwhile, beat softened cream cheese and remaining sugar with mixer until well blended. Beat in sour cream and vanilla. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour batter over crust. Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. mix cherry preserves; spread over cheesecake just before serving and top with fresh cherries if preferred (I top mine with approx one quart of my home preserved/canned cherries) Recipe Adapted from: Kraft Photos by: Diane Baker for Canning and Cooking at Home |