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Heavenly Cheesecake

Heavenly Cheesecake

A prized cheesecake recipe, this one will please even the fussiest guest! For festive touches, see Tips from the Kitchens below the recipe.

Recipe by BettyCrocker

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(6)

Prep Time: 40 minutes

Total Time: 9 hours 55 minutes

Servings: 16 servings

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Nutrition Info

1 Serving
Calories345
Total Fat25g
(Saturated Fat 15g)
Cholesterol95mg
Sodium190mg
Total Carbohydrate24g
(Dietary Fiber 0g)
Protein6g
Percent Daily Value*
Vitamin A 14%
Vitamin C 0%
Calcium8%
Iron 4%
Exchanges
Fat5
Starch1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

Variation
If you’re a baker who likes to add your own touch, try stirring in 1/2 cup of these favorites: miniature semisweet chocolate chips; chopped candied fruits; chopped dried cranberries or dried cherries; chopped hazelnuts or pecans; or crushed hard peppermint candies.
How-To
Don’t have a springform pan? Make and bake this recipe in a 13x9x2-inch rectangular pan. Cut the cheesecake into squares, or cut with cookie cutters in holiday shapes. Miniature cookie cutters make mini-cheesecakes, the perfect size for placing on cookie plates.

Ingredients

1 cup vanilla wafer, chocolate wafer, graham cracker or gingersnap cookie crumbs
2 tablespoons butter or margarine, melted
3 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
3 eggs
1 teaspoon vanilla
1 bag (12 ounces) white baking chips, (2 cups), melted
1/2 cup half-and-half
Cut-up fresh strawberries, if desired
Fresh mint leaf, if desired

Directions

1Heat oven to 325°F. Mix cookie crumbs and butter in small bowl. Press evenly in bottom of springform pan, 10x3 or 9x3 inches. Refrigerate while preparing filling.
2Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Gradually beat in sugar until smooth. Beat in eggs, one at a time. Beat in vanilla, melted baking chips and half-and-half until blended. Pour over crust; smooth top.
3Bake 55 to 60 minutes or until center is set; cool 15 minutes. Run metal spatula around side of cheesecake to loosen. Cover and refrigerate at least 8 hours, but no longer than 48 hours. Remove side of pan. Top cheesecake with strawberries. Garnish with mint leaves. Store covered in refrigerator.

Categories: Course, Desserts, Cakes

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Cupcake said:

This cheesecake was my first one ever, and thanks to the great reviews online, I decided to give it a shot. It was AMAZING! I can't believe how easy it was to make, and my sister said it was the best she had ever eaten (and we eat lots of restaurant style cheesecake) This one is a keeper!

9/8/2009 1:34:16 PM