Cheesecake

Serves 8 to 10 Cheesecake should never be a source of anything except pure bliss. Not distress. Not frustration. Certainly never tears. Just dreamy, decadent, nonstop bliss. But as delicious as cream cheese is, it needs some helpers to become a tasty cheesecake. Most recipes either use heavy cream or sour cream; either will do the job of softening the texture of the cheese and adding some moisture. Personally, I prefer sour cream because I like the extra hit of sour tang it adds to the cake. You also need a few eggs to hold the cake together. Three whole eggs do the trick quite nicely. I also add an extra yolk, which enhances the cake's velvety texture. (Whites tend to lighten the cake, which is actually fine — if you don't feel like separating that fourth egg and don't mind some extra airiness in the texture, just add in the whole egg.) What You Need Ingredients For the cheesecake: Butter, for coating the pan 2  pounds  full-fat cream cheese 1...

Recipe by: AUTUMN/FALL This recipe makes a fabulous and moist carrot cake. Try it for Thanksgiving instead of or in addition to pumpkin pie. Ingredients  14 servings 593 cals     2 cups white sugar     2 cups all-purpose flour     1 teaspoon salt     2 teaspoons ground cinnamon     1 teaspoon baking soda     1 1/2 cups vegetable oil     4 eggs     3 cups grated carrots     1 cup chopped walnuts     1 (3 ounce) package cream cheese     1/4 cup heavy whipping cream     1 teaspoon vanilla extract     2 1/2 cups sifted confectioners' sugar     3 1/2 cups confectioners' sugar  Directions     1-Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan.     2-Combine the sugar, flour, salt, cinnamon, soda, ...

Recipe by: Charlene This cookie has a chewy bottom crust with a sweet cream cheese layer on top. I like this best with a yellow or lemon cake mix. Ingredients    12 servings 473 cals     1 (18.25 ounce) package yellow cake mix     1/2 cup butter, melted     1 egg, beaten     1 (8 ounce) package cream cheese, softened     2 eggs, beaten     3 1/2 cups confectioners' sugar  Directions    1- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 15 x 10 inch sheet pan.    2- Mix together cake mix, butter or margarine, and 1 egg. Press mixture into pan.    3- In a small bowl, mix together cream cheese, 2 eggs, and confectioners' sugar. Pour mixture on top of cake mixture.     4- Bake for 15 minutes. Reduce temperature to 300 degrees F (150 degrees C), and bake for 30 to 35 minutes. Cool, and cut into squares. Source:...

Recipe by: Pam Cooking Spray An impressive three-layer distinctively red cake with a rich cream cheese frosting the family will love great for special occasions. Ingredients    2 h   12 servings 669 cals    PAM® Baking Spray    3/4 cup Pure Wesson® Canola Oil    2 cups granulated sugar    1 tablespoon distilled white vinegar    1 1/2 teaspoons vanilla extract    3 eggs    1 (1 ounce) bottle red food coloring    3 cups Ultragrain® All Purpose Flour    2 tablespoons unsweetened cocoa powder    1 teaspoon baking soda    1 1/3 cups lowfat buttermilk    1 (8 ounce) package cream cheese, softened    1/2 cup unsalted butter, softened    16 ounces confectioners' sugar    1 teaspoon vanilla extract    Chopped pecans (optional) Directions Ready In  2 h         1- P...

Recipe by: prissycat This recipe is so easy and is so good! Great for breakfast with a cup of coffee, or for dessert." Ingredients    2 h 35 m  16 servings 281 cals     1 (18.25 ounce) package yellow cake mix     1/4 cup white sugar     3 eggs     1 (8 ounce) package cream cheese, room temperature     1/2 cup vegetable oil     1 teaspoon vanilla extract     1 1/4 cups blueberries Directions Prep   20 m Cook   45 m Ready In    2 h 35 m     1- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan.     2- In a large bowl, stir together cake mix and sugar. Make a well in the center and pour in eggs, cream cheese, oil and vanilla. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in blueberries. Pour batter into prepared p...

  Recipe by: AngieK I came up with this recipe to combine a couple of my husband's favorites. It's easy and very tasty. The family loves it! It is great with vanilla ice cream!" Ingredients    1 h 20 m  16 servings 454 cals cooking spray (such as Pam) 1 (8 ounce) package refrigerated crescent rolls (such as Pillsbury® Grands! Big and Flaky) 2 (8 ounce) packages cream cheese, softened 1 cup white sugar 1 teaspoon vanilla extract 3 tablespoons brown sugar 2 teaspoons ground cinnamon, divided 1 (12 ounce) can cherry pie filling 1 (18.5 ounce) package yellow cake mix (such as Duncan Hines®) 3/4 cup unsalted butter, cut into 1/4-inch pieces Directions Prep   10 m Cook   1 h Ready In    1 h 20 m     1- Preheat oven to 325 degrees F (165 degrees C). Spray a 9x13-inch glass baking dish with cooking spray.     2- Unroll crescent rolls into the prepared dish, pinching the seams together.  ...