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Cheesecake

By brent.weichel on

Crusts

All crusts are baked at 375° Fahrenheit for 10 minutes in a 9″ springform pan.
The butter is microwaved until melted (1/2 Tbsp cuts melt faster) in a bowl.
The crust material is placed in a Quart size freezer bag and crushed with the flat side of a meat tenderizer.
Mix the crust material into the bowl with the melted butter. After they’ve been thoroughly mixed, pour into the springform pan and press into a uniform and flat crust.

Cinnamon Graham Cracker
  • 11 Sheets Essential Everyday: Cinnamon Graham Crackers
  • 4 Tbsp Salted Butter
Chocolate Graham Cracker
  • 11 Sheets Chocolate Graham Crackers
  • 4 Tbsp Salted Butter
Mint Chocolate
  • 1 Package Grasshopper Cookies
  • 3 Tbsp Salted Butter
Mint Chocolate Graham
  • 11 Sheets Chocolate Graham Crackers
  • 4 Tbsp Salted Butter
  • 1 tsp Creme de Menthe
Oats ‘n Honey
  • 5 – 42g package Nature Valley: Oats ‘n Honey
  • 4 Tbsp Salted Butter
Grasshopper
  • 10oz Package – Keebler Grasshopper Cookies
  • 3 Tbsp Salted Butter

Fillings

All fillings are baked at 300° Fahrenheit for 50 minutes in a 9″ springform pan.
After 50 minutes, the oven is turned off and the cheesecake is left to cool in the oven for 90-120 minutes.
They are then transferred to the fridge to finish cooling for 6 hours minimum before removing from the springform pan.

Chocolate Ice Cream
  • 16 oz Philadelphia Cream Cheese
  • 14 oz Eagle Brand Sweetened Condensed Milk
  • 7 oz Lindt 70% Cocoa
  • 8 oz Daisy Sour Cream
  • 2 Large Eggs
Bailey’s Irish Cream
  • 16 oz Philadelphia Cream Cheese
  • 14 oz Eagle Brand Sweetened Condensed Milk
  • 1/2 Cup Granulated Sugar
  • 1/4 Cup Bailey’s Original Irish Cream
Peanut Butter
  • 16 oz Philadelphia Cream Cheese
  • 14 oz Eagle Brand Sweetened Condensed Milk
  • 1/2 Cup Creamy Peanut Butter
  • 3 Large Eggs
Peppermint
  • 16 oz Philadelphia Cream Cheese
  • 14 oz Eagle Brand Sweetened Condensed Milk
  • 8 oz Daisy Sour Cream
  • 1 tsp McCormick Peppermint Extract
Pumpkin
  • 16 oz Philadelphia Cream Cheese
  • 15 oz Pumpkin Puree
  • 8 oz Daisy Sour Cream
  • 2/3 Cup Dark Brown Sugar
  • 4 Tbps Salted Butter
  • 1 Large Egg
  • 2 tsp McCormick Pumpkin Pie Spice
Pan fry the 15 oz Pumpkin Puree in the 4 Tbsp Salted Butter prior to adding to the mixing bowl. Bring the temperature of the puree up to 190° Fahrenheit.

Peppermint White Chocolate
  • 16 oz Philadelphia Cream Cheese
  • 14 oz Eagle Brand Sweetened Condensed Milk
  • 8.8 oz Lindt White Chocolate
  • 8 oz Daisy Sour Cream
  • 2 oz Heavy Whipping Cream
  • 2 tsp McCormick Peppermint Extract
Cinnamon Dulce de Leche
  • 16 oz Philadelphia Cream Cheese
  • 13.4 oz Nestlé Dulce de Leche
  • 1/2 cup Dark Brown Sugar
  • 1 tsp Ground Cinnamon
  • 2 Large Eggs
Lemon
  • 16 oz Philadelphia Cream Cheese
  • 1/2 cup Granulated Sugar
  • 1 Tbsp Lemon Zest
  • 1/4 cup Lemon Juice
  • 1 1/2 Tbps Flour
  • 14 oz Eagle Brand Sweetened Condensed Milk
  • 2 Large Eggs
White Chocolate Creme de Menthe
  • 16 oz Philadelphia Cream Cheese
  • 14 oz Eagle Brand Sweetened Condensed Milk
  • 8.8 oz Lindt White Chocolate
  • 8 oz Daisy Sour Cream
  • 2 oz Heavy Whipping Cream
  • 1 1/2 Tbsp Vita Divine Creme de Menthe
Caramel
  • 16 oz Philadelphia Cream Cheese
New York
  • 16 oz Philadelphia Cream Cheese
  • 8 oz Daisy Sour Cream
  • 1 Cup Granulated Sugar
  • 2 Large Eggs
  • 2 tsp Vanilla Extract
Cookies ‘n Creme
  • 16 oz Philadelphia Cream Cheese
  • 14 oz Eagle Brand Sweetened Condensed Milk
  • 1/4 cup Granulated Sugar
  • 1/4 cup Crushed Chocolate Graham Crackers (Oreos would be even better)
  • 1 1/2 Tbsp Flour
  • 3 Large Eggs
Peaches ‘n Cream
  • 16 oz Philadelphia Cream Cheese
  • 14 oz Eagle Brand Sweetened Condensed Milk
  • 1 Cup Peach Puree (About 2 peaches)
  • 1 cup Granulated Sugar
  • 1 1/2 Tbsp Flour
Put the Peach puree and the sugar in a pot over medium heat, and reduce heat to low once it’s reached a low boil. We’ll want to simmer the mix for 10 minutes. Remove from heat and then add to the filling.

Toppings (Click Me)