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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Cheesecake

Makes: 12 servings
Prep 30 mins Chill 4 hrs Cool 2 hrs Bake 375°F  40 to 45 minutes for the 8-inch pan (35 to 40 minutes for the 9-inch pan)
Cheesecake
Ingredients
  • 1 1/2  cups  finely crushed graham crackers
  • 1/3  cup  sugar
  • 1/3  cup  butter, melted
  • 3 8  ounce package  cream cheese, softened
  • 1  cup  sugar
  • 2  tablespoons  all-purpose flour
  • 1  teaspoon  vanilla
  • 1/4  cup  milk
  • 3  eggs, lightly beaten
Directions

1. Preheat oven to 375F. For crust, in a medium bowl stir together crushed graham crackers and the 1/3 cup sugar. Stir in melted butter. Press the crumb mixture onto bottom and about 2 inches up the sides of an 8- or 9-inch springform pan; Place the crust-lined springform pan on a double layer of 18x12-inch heavy-duty aluminum foil. Bring edges of foil up and mold around sides of pan to form a watertight seal.

2. For filling, in a large mixing bowl beat cream cheese, the 1 cup sugar, the flour, and vanilla with an electric mixer on medium speed until combined. Beat in milk until smooth. Stir in eggs. Pour into crust-lined pan. Place in a roasting pan and pour enough hot water around pan to reach halfway up the sides. Bake in the preheated oven for 40 to 45 minutes for the 8-inch pan (35 to 40 minutes for the 9-inch pan) or until edges of cake are set but center jiggles a bit when pan is gently shaken. Turn oven off and let cheesecake sit in oven for 1 hour.

3. Cool in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen the crust from sides of pan; cool for 30 minutes. Remove the sides of the pan; cool cheesecake completely on rack. Cover and chill at least 4 hours before serving.

From the Test KitchenMint and Chip Cheesecake:
  • Prepare as directed above, except substitute chocolate-flavor graham crackers for the regular graham crackers in the crust. For the filling, add 1/4 teaspoon mint flavoring with the vanilla and substitute 1/4 cup green creme de menthe liqueur for the milk. After stirring in the eggs, stir in 1 cup miniature semisweet chocolate pieces. Bake and cool as directed. Cover and chill for at least 4 hours before serving. If desired, just before serving, drizzle slices with purchased fudge sauce.
Honey-Nut Cheesecake:
  • Before serving, top chilled cheesecake with 1/2 cup toasted sliced almonds and if desired, 1/2 cup fresh raspberries. Drizzle with 1/4 cup honey. Slice and serve cheesecake as directed.
Turtle Cheesecake:
  • Before serving, drizzle individual slices with 1/2 to 1 tablespoon each of purchased caramel ice cream topping and chocolate-flavored syrup. Sprinkle each slice with about 1 tablespoon chopped dry-roasted peanuts.
Chocolate Bar Cheesecake:
  • Before serving, top chilled cheesecake with 1 cup of one or more flavors of chopped chocolate candy bars, such as chocolate-covered peanut butter cups, chocolate-covered English toffee, chocolate-covered nougat bars, milk chocolate, and/or dark chocolate. If desired, drizzle each slice with purchased butterscotch, caramel, mocha chocolate, or chocolate fudge sauce.
Fruit-topped Cheesecake:
  • In a 1--quart saucepan heat 1/3 cup of Orange marmalade or desired flavor fruit preserves just until spoonable. Top cheesecake with 1 to 2 cups fresh fruit such as raspberries, blueberries, halved sweet cherries, or sliced strawberries or peaches; drizzle with heated preserves.
Nutrition Facts (Cheesecake)
  • Servings Per Recipe 12,
  • cal. (kcal) 405,
  • Fat, total (g) 27,
  • chol. (mg) 129,
  • sat. fat (g) 16,
  • carb. (g) 34,
  • fiber (g) 0,
  • pro. (g) 7,
  • vit. A (IU) 972,
  • vit. C (mg) 0,
  • Thiamin (mg) 0,
  • sodium (mg) 282,
  • Potassium (mg) 144,
  • calcium (mg) 71,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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