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cheesecake?

Going to a Thanksgiving party, and I'm on the hook for a dessert. I think I want to make a cheesecake, since I hate pumpkin pie. Anyone have a good recipe, or link to a favorite?

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Old 11-09-2017, 10:17 PM
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Deep pan and an inch or so of water around your cheesecake pan as you bake it.
Line the pan with butter and a wax paper round so you don't get the sucker stuck.

Pumpkin in my opinion is harder to bake . I think the color throws me off.
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Old 11-09-2017, 10:54 PM
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Pumpkin cheesecake!
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Old 11-09-2017, 11:59 PM
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The patriarch of our family always brings a homemade cherry pie to Thanksgiving.

There is always punkin pie as well.

The favorite is what we call plane crash pie. A young nephew described it as what happens when a chocolate plane crashes into a chocolate mountain. It is an ice box pie. Oreo Cookie (without the filling) crust, layer of chocolate chips, fudge pudding filling, Chocolate mousse for whipped chream topping, and covered with chocolate shavings. It is Chocolate! It is not cheesecake, but will definately wipe everyone out with richness.
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Last edited by RKDinOKC; 11-10-2017 at 04:39 AM..
Old 11-10-2017, 12:16 AM
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Try this one. It's probably pretty idiot proof:

https://community.qvc.com/t5/Recipes/For-those-who-asked-Here-is-Cook-s-Illustrated-fool-proof/td-p/2480254
Old 11-10-2017, 03:24 AM
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Not quite cheesecake , but I baked a couple of cheese and onion pies last weekend .




Last edited by ian c2; 11-10-2017 at 08:01 AM..
Old 11-10-2017, 07:57 AM
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Pumpkin cheesecake pie - found this on another forum, gave recipe to a baking fantaic coworker, and it is indeed pretty tasty.

Right then, it's fall, and time to do some serious baking!

Prep of cream cheese filling:

Hardware:

One large mixing bowel (electric mixer prefered)
8"X11" Hefty E-Z foil disposible pan w/ the clear plastic snap-on lid OR Pyrex, glass baking dish

a cookie sheet or flat baking pan large enough to hold Hefty pan
wire mesh cooling rack

Software:

3-each 8oz. packages of cream cheese (Philidelphia Original is best)
3 eggs
2/3 cup of sugar
1 tsp vanilla

Combine all ingredients in mixer. Mix completely

Place 8"X11" Hefty E-Z foil disposible pan on top of cookie sheet or flat oven pan

Spray 8"X11" Hefty E-Z foil disposible pan w/ PAM or other cooking "no-stick" spray

Spread blended ingredients in pan and smooth out w/ flexable spatula

Prep of Pumpkin filling:

One large mixing bowel (electric mixer prefered)

1-each large can (29 oz.) of UNPREPARED canned pumpkin
1-each (14oz can) of sweetened condensed milk
1 egg
1/2 Tsp. Nutmeg
1/2 Tsp. Ginger
3/4 Tsp. Cinnamon
Pinch of Pumpkin Spice

Combine all ingredients in mixer. Mix completely

Carefully spread mixture on top of cream cheese mixture. Smooth out with flexable spatula.

Preheat oven to 350. Bake 60 to 70 minutes. MUST be cooled overnight!

Let it sit on wire mesh cooling rack for an hour or so. Then put in fridge overnight. DO NOT put the clear plastic lid on until next day.
Old 11-10-2017, 08:10 AM
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I would make a pecan pie. Easy and most people like it.
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Old 11-10-2017, 08:10 AM
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for a lighter dessert, you could do puff pastries with guava preserves (or any kind of preserve really, but it takes some experimenting to get some with the right texture/thickness)

I use Conchita brand guava preserves, adn it comes out great




Anyway, get 2 packages of Peperidge Farm Puff Pastry sheets, and let them set on the counter for about 10 minutes. Open them up, pry them apart. You'll see they are folded into 3rds - break apart at the lines, keep like pieces together to make up a pair. Spread the guava (or other) preserves on not too thick with a butter knife. One of the jars of guava should do 2 boxes of puff pastry and have plenty left over for other uses

Sandwich the like pieces of puff pastry together, use a large heavy chef's knife to chop them into 3/4" wide or so pieces, put on baking sheet lined with parchment paper all tight up together - you want it to look as if it is one big piece (keep the tops from sliding off).

Bake at 400 until golden brown on top, remove, let sit for only 4 or 5 minutes (the melted preserve will cool and stick them to the parchment paper), and move to some other platter, etc. Then liberally apply powdered sugar.

DONT cover them until the next day. And let them cool completely before eating.

Old 11-10-2017, 08:25 AM
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I have made this, it is excellent!


Nancy's Best Chocolate Cheesecake

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust:
1 C. sifted flour
1/4 C. granulated sugar
1/2 C. butter, very soft (semi-melted)
1 egg yolk, lightly beaten
1/4 tsp. vanilla
Filling:
3 8-oz. pkg. cream cheese, softened
1 1/2 C. sugar
2 T. flour
1/8 tsp. salt
4 eggs, lightly beaten
4 oz semisweet chocolate, melted
1/4 C. sour cream
1 tsp. vanilla
Top:
2 squares semi-sweet chocolate
2 T. butter. Drizzle in
design on to cheesecake. Chill till trim sets. Makes
. Store in frigerator.

Combine dry ingredients and cut in butter until well mixed. Add egg
yolk and vanilla and blend thoroughly.

Dust fingers with flour and pat dough onto bottom and about 1" up on
sides of 10" cheesecake pan. (I use 10" Kaiser springform pan with
non-stick finish.)

Filling:
Beat cream cheese in large mixer bowl until smooth and creamy.
Combine dry ingredients; stir into cream cheese mixture. Add eggs and
beat just until combined (do not overbeat). Stir in the chocolate, sour
cream and vanilla, mixing until combined. Pour into crust-lined pan.

Bake in 325 degrees for 60-70 minutes or until center appears set or
cracks. Remove from oven and cool 15 minutes. Run spatula around edge of
pan to loosen cheesecake. Cool 30 minutes more. Remove sides of pan,
cover and chill at least 2 hours.

Top:
Melt semisweet chocolate and butter. Drizzle in
lattice design on top cheesecake. Chill till trim sets. Makes 12
servings. Store in refrigerator.

Note: The crust can be used for any cheesecake; if it's used on a New
York-style or plain cheesecake, I add 1 tsp. grated orange or lemon zest.
Also, a chocolate crust can be used for the above filling: 1 1/2 C.
finely crushed chocolate wafers mixed with 6 T. melted butter. Mix and
pat into pan.
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Old 11-10-2017, 08:42 AM
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If you don't want to go to the trouble of making a cheesecake, Kringle is always loved.

https://www.kringle.com/
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Old 11-10-2017, 08:43 AM
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I do a white chocolate raspberry cheesecake that kills. I make it five days in advance to let it age a bit in the fridge.

It's loosely based on this recipe, but I make it better.
White Chocolate Raspberry Cheesecake Recipe - Allrecipes.com
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Old 11-10-2017, 10:12 AM
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No cook cheese cake

1 pkg dream whip
1 pkg Philly cream cheese
1 can of pie filling (your choice of flavor)

Graham wafers
Butter
or
Buy the Graham wafer bottom pie pans at the store
-------------------------------------------------------------------------

Make Dream Whip according to the directions.
Blend in Cream Cheese

Pour mixture into Graham wafer bottom pan
Let sit in fridge to firm up for a hour
Add can of pie filling on top
enjoy
-----------------------------------------------------------------

To make Graham wafer pan bottom take a 9 X 9 shallow pan and crush the Graham Wafers to a depth of 1/4" or buy crushed Graham Wafers crumbs and use those. Melt about 1/4 lbs of butter in microwave. If you don't know how to do this go to store and buy ready made cheese cake. Mix with Wafer crumbs and put coated pan in fridge to firm up.
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Old 11-10-2017, 10:33 AM
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I'm not a huge cheesecake fan, but its my mothers special dish for 40+ years, and people seem to love her recipe. I know she uses quite a lot of grand marnier liquor in the filling
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Old 11-10-2017, 10:50 AM
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pumpkin cheesecake

Peter - I made this for our Canadian Thanksgiving a couple of weeks ago... everyone thought it was quite good. Having the cheesecake bake in a water bath is key advice... although I just partially fill a small roaster with warm water and place it beneath the cheesecake on a lower rack (no cracked cakes, so far). https://www.onceuponachef.com/recipes/pumpkin-cheesecake-with-gingersnap-crust-and-caramel-sauce.html

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Old 11-10-2017, 11:00 AM
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I love cheese cake and I love pumpkin pie... the sound of pumpkin cheese cake does not appeal to me at all.

I have had the no bake cheese cake and liked it.

Quote:
Originally Posted by Rick Lee View Post
I do a white chocolate raspberry cheesecake that kills. I make it five days in advance to let it age a bit in the fridge.

It's loosely based on this recipe, but I make it better.
White Chocolate Raspberry Cheesecake Recipe - Allrecipes.com
Oh he11 yeah!!!!
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Old 11-10-2017, 12:19 PM
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Thanks all. Good stuff here.
Old 11-10-2017, 12:58 PM
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Quote:
Originally Posted by 1990C4S View Post
I would make a pecan pie. Easy and most people like it.
Honestly, you can't go wrong with either one. Both are favs of mine. But I have seen folks have an issue getting pecan pie right. Sometimes, the center doesn't firm up enough. I dunno, maybe cheese cake isn't easy either. I think I've heard that it's not easy to make. I've always only purchased them or had them when someone else made or purchased them.
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Old 11-10-2017, 01:31 PM
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I'll give you a recipe that's almost universally loved and is maybe loosely related to cheesecake. We call it Blueberry Delight (at least that's what we've always called it). It's super easy (no cooking at all).

mine looks mostly like that. I have a much thicker crust, and then the layers are usually more uniformly thick, and I don't top with more crumbs.

1 box of graham crackers
1.5 sticks butter
2 - 8oz boxes of cream cheese
1 cup of powdered sugar
2 cans of blueberry pie filling
1 large tub of whipped cream
13x9" container (pyrex or I get the disposable AL stuff from the store)

(I like an extra thick graham cracker crust, so make a bit extra, I think the original recipe was 2/3 of a box of graham crackers and 1 stick of butter)

crush the graham crackers, melt the butter, mix the melted butter and graham crackers and then evenly spread into the bottom of the pan. Press down, but you don't need to compact it. Cool the crust. (it's best if you make the crust the night before and refrigerate, but if you don't go that route, then just stick it in the fridge for a bit so the butter hardens some so that you don't push the crumbs around when you're trying to do the next step)

blend the softened cream cheese and sugar, add just enough milk so you can spread it (if the cream cheese has been out and gotten soft enough, you don't need the milk). Spread the cream cheese in an even layer on top of the cooled, firm graham cracker crust. (if your cream cheese is really soft, you may want to cool it a bit before the next layer goes on)

spread the blueberry pie filling over the cream cheese.

spread the whipped cream over the blueberry pie filling.

That's how we've always made it. Some of the stuff that I saw online had a few blueberries sprinkled on top of the whipped cream or maybe some left over graham cracker crumbs. I like the nice pure white top of the whipped cream.

I've also heard that it can be made with pretzels for the crust or with cherries for the fruit. I can see both being good, but haven't ever deviated from graham crackers and blueberries.

Folks that don't like sweets and don't like blueberries pie filling often like this stuff.
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Old 11-10-2017, 01:49 PM
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Quote:
Originally Posted by Rick Lee View Post
I do a white chocolate raspberry cheesecake that kills. I make it five days in advance to let it age a bit in the fridge.

It's loosely based on this recipe, but I make it better.
White Chocolate Raspberry Cheesecake Recipe - Allrecipes.com
Dude!

You can't tell us that and then give us the honorable mention. Where's the good recipe.?
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Old 11-10-2017, 01:53 PM
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