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5 pkgs. (2 1/2 lb.) cream cheese, softened 1 1/3 c. granulated sugar 3 tbsp. all-purpose flour 5 lg. eggs 1/4 c. heavy cream 1 tsp. vanilla 1 to 2 drops butter rum extract CRUST: 2 1/2 c. graham cracker crumbs 1/4 c. sugar 1/2 c. butter, softened Combine and pat into a 9 to 10 inch spring form pan that has been sprayed with Pam. Instead of this crust, it is easier to process 1 1/2 cups of pecans until fine and spread evenly in a spring form pan sprayed with vegetable cooking spray. In a large bowl, beat cream cheese, sugar and flour with an electric mixer. When smooth, beat in 2 eggs and then the remaining 3. Stir in cream, vanilla and butter rum flavor. Scrape into crust. Tap on counter to eliminate bubbles. Place pan on heavy-duty aluminum foil and wrap around sides of pan and place pan in a larger pan with 2 inches of water. Bake at 275 degrees for 1 1/2 to 2 hours until center feels firm. Remove foil and cool pan on a rack for about 45 minutes. Chill for 5 hours before serving. Serve with fresh fruit toppings, hot fudge, chocolate sauce, or strawberry sauce. Also cherry or other ready pie fillings makes a nice topping. VARIATION: Crush 2 cups of chocolate sandwich cookies and mix with 1/2 cup of soft butter and pat in pan. To filling, add 1 bag mini chocolate chips that have been coated with flour. (Place 1 to 2 tablespoons of flour in a bag and shake to coat.) |
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