10 Pound Cheesecake Recipes

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10 POUND CHEESECAKE

Cake pan full of sinful delight. The lemon juice does all the cooking

Provided by cookie

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time 2h25m

Yield 16

Number Of Ingredients 9



10 Pound Cheesecake image

Steps:

  • Stir together graham cracker crumbs, sugar, and melted butter. Press into a 9x13 inch baking dish.
  • Use an electric mixer to beat the cream cheese until smooth. Beat in the sweetened condensed milk, lemon juice, and vanilla extract until well blended and smooth. Fold in whipped topping. Pour filling into crust and smooth the top.
  • Top with cherry pie filling. Refrigerate until firm, 2 to 3 hours.

Nutrition Facts : Calories 589.4 calories, Carbohydrate 70.5 g, Cholesterol 78.1 mg, Fat 31.4 g, Fiber 0.8 g, Protein 8.6 g, SaturatedFat 20.3 g, Sodium 325.6 mg, Sugar 42.1 g

2 ½ cups graham cracker crumbs
½ cup white sugar
½ cup melted butter
3 (8 ounce) packages cream cheese, softened
2 (14 ounce) cans sweetened condensed milk
½ cup lemon juice
1 teaspoon vanilla extract
1 (12 ounce) container frozen whipped topping, thawed
2 (21 ounce) cans cherry pie filling

CLASSIC CHEESECAKE

Provided by Food Network

Categories     dessert

Time 3h45m

Yield 12 to 16 servings

Number Of Ingredients 11



Classic Cheesecake image

Steps:

  • Preheat the oven to 300 degrees. Butter a 12 inch springform pan. Mix the pulverized graham crackers, sugar and melted butter and pat this dough into the bottom of the springform pan. Bake for 15 minutes or until set, remove and cool before filling.
  • Raise the temperature to 350 degrees. With an electric mixer beat the cottage cheese, sour cream, cream cheese, eggs, sugar, flour and vanilla. Beat for 10 minutes; batter will be very thin. Pour over crust and bake for 40 minutes. Turn off oven but leave cake in for an additional 30 minutes. Do not open oven door.
  • Remove cake from oven then cool cake for 2 hours. When cool, run a thin metal spatula around edge of cake. Loosen and remove sides of springform pan. Note that, when cooling, cheesecake will develop a large crack across the top.
  • Slide cake onto plate. If you wish, top with pie filling or serve a wedge of cake with fresh berries.

2 cups graham cracker crumbs
1/4 cup confectioners' sugar
6 to 8 tablespoons melted butter
1 pound cottage cheese
1 pint sour cream
8 ounce package softened cream cheese
3 large eggs, lightly beaten
1 cup sugar
1/4 cup flour
1 teaspoon vanilla
1 can cherry pie filling, optional or fresh sliced fresh strawberries or blueberries to serve with cake

CLASSIC CHEESECAKE

This is a classic cheesecake -- velvety, rich, sweet and so satisfying. We are major fans of a thin sour cream cap on top of cheesecakes; it's the perfect balance to this rich cake.

Provided by Food Network Kitchen

Categories     dessert

Time 9h25m

Yield 8 to 10 servings

Number Of Ingredients 15



Classic Cheesecake image

Steps:

  • Position a rack in the middle of the oven and preheat to 325 degrees F.
  • For the crust: Melt the butter, covered in the microwave, in a medium microwave-safe bowl, or a saucepan. Brush a 9-inch springform pan with some of the butter. Stir the remaining butter together with the crumbs, sugar, and salt. Press the crumb mixture over the bottom of the pan, taking care to get the crust evenly into the edges. Bake until golden brown, 15 to 18 minutes. Cool. Wrap the bottom and up the sides of the pan with foil and put in a roasting pan.
  • For the filling: Beat the cream cheese on medium speed with a hand-held mixer until smooth. Add the granulated sugar and beat just until light and fluffy, scraping the sides of the bowl and beaters as needed. Slowly beat in the sour cream, then eggs, vanilla and both citrus zests; take care not to over whip. Pour into the cooled crust.
  • Bring a medium saucepan or kettle of water to a boil. Gently place the roasting pan in the oven (don't pull the rack out of the oven). Pour in enough hot water to come about halfway up the side of the springform pan. Bake the cheesecake for about 1 hour and 10 minutes---the outside of the cake will set but the center will still be loose.
  • For the topping: Stir together the sour cream, confectioners' sugar and vanilla. Spread over the top of the cooked cheesecake and return to the oven for 5 minutes. Turn the oven off, cook the cheesecake in the residual heat in the oven for about 1 hour. This gentle finish minimizes the risk of the dreaded crack in your cheesecake.
  • Remove cheesecake from the roasting pan to a rack. Run a knife around the edges and cool to room temperature. Cover and refrigerate at least 8 hours or overnight.
  • Bring cheesecake to room temperature 30 minutes before serving. Remove the springform ring. Dip a knife in warm water, wipe dry before slicing each piece. Serve with berries, if desired.

6 tablespoons unsalted butter
1 1/2 cups graham cracker crumbs
2 tablespoons granulated sugar
Pinch fine salt
2 pounds cream cheese, at room temperature
1 1/4 cups granulated sugar
1 1/4 cups sour cream
6 large eggs, lightly beaten
1 tablespoon vanilla paste (see Cook's Note) or extract
1 teaspoon finely grated lemon zest
1 teaspoon finely grated orange zest
3/4 cup sour cream
1/2 cup confectioners' sugar
1/4 teaspoon vanilla paste or extract
Berries, optional

10 POUND CHEESECAKE

Categories     Cheese

Yield 16

Number Of Ingredients 3



10 POUND CHEESECAKE image

Steps:

  • Stir together graham cracker crumbs, sugar, and melted butter. Press into a 9x13 inch baking dish. Use an electric mixer to beat the cream cheese until smooth. Beat in the sweetened condensed milk, lemon juice, and vanilla extract until well blended and smooth. Fold in whipped topping. Pour filling into crust and smooth the top. Top with cherry pie filling. Refrigerate until firm, 2 to 3 hours.

2 1/2 cups graham cracker crumbs 1/2 cup white sugar 1/2 cup melted butter 3 (8 ounce) packages cream cheese
softened 2 (14 ounce) cans sweetened condensed milk 1/2 cup lemon juice 1 teaspoon vanilla extract 1 (12 ounce) container frozen whipped topping
thawed 2 (21 ounce) cans cherry

CREAM CHEESE CHEESECAKE

This is a cream cheese and sour cream cheesecake. I don't bake it in a water bath, since I prefer a crisp crust.

Provided by zzz9778

Categories     Cheesecake

Time 1h30m

Yield 1 9inch cheesecake, 12 serving(s)

Number Of Ingredients 9



Cream Cheese Cheesecake image

Steps:

  • Preheat the oven to 325°F.
  • Lightly brush the inside of a 9-inch pie or cake pan and the outside of a smaller pan with some of the melted butter.
  • In the bowl of a food processor, combine the crumbs and remaining butter.
  • Pat the mixture evenly into the pan and press it down with the bottom of the smaller pan.
  • Bake until firm and lightly browned, about 15 minutes.
  • Cool on a wire rack.
  • In the bowl of a mixer fitted with the whisk attachment, beat the cream cheese and sugar for 2 minutes.
  • Add the eggs one at a time, scraping down the sides of the bowl frequently.
  • Beat in the lemon zest, vanilla and salt.
  • Fold in the sour cream by hand.
  • Scrape the filling into the crust and smooth the top.
  • Bake until the cake is barely set, about 45 minutes.
  • Cool in the pan on a wire rack, then cover and refrigerate for at least 3 hours or overnight.

1/2 cup unsalted butter, melted
1 1/2 cups fine cookie crumbs (use graham crackers, vanilla or chocolate wafers, gingersnaps or shortbread cookies)
2 (10 ounce) packages cream cheese, at room temperature
1 cup sugar
4 large eggs
1 teaspoon lemon zest
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups sour cream, at room temperature

PUMPKIN CHEESECAKE BARS

This is a recipe from the Cleveland Indians contributed by Karen Olson. Slightly different from the other Pumpkin Cheesecake Bar recipe. This one uses Pound cake mix. And yes, the pumpkin pie spice and eggs are listed twice, I was not having a brain freeze when I posted.

Provided by mandabears

Categories     Cheesecake

Time 55m

Yield 48 bars

Number Of Ingredients 11



Pumpkin Cheesecake Bars image

Steps:

  • Preheat oven to 350 degrees.
  • In a large bowl combine pound cake mix, 1 egg, melted butter, pumpkin pie spice until crumbly.
  • Press into 13 x 9 pan.
  • Beat cream cheese in bowl until light and fluffy.
  • Beat in condensed milk gradually.
  • Add remaining 2 eggs, pumpkin, 2 teaspoons pumpkin pie spice and salt.
  • Beat well.
  • Pour over crust.
  • Sprinkle with pecans.
  • Bake for 35-40 minutes.
  • Cool in pan.
  • Cut into 48 bars.

Nutrition Facts : Calories 72.2, Fat 4.9, SaturatedFat 2.1, Cholesterol 22.7, Sodium 57.3, Carbohydrate 6, Fiber 0.3, Sugar 5, Protein 1.8

16 ounces poundcake mix
1 egg
2 tablespoons butter, melted
2 teaspoons pumpkin pie spice
8 ounces cream cheese, softened
14 ounces condensed milk
2 eggs
16 ounces pumpkin
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 cup chopped pecans

NEW YORK-STYLE CHEESECAKE

Once chilled, this cake can be covered with plastic wrap and refrigerated for up to three days. In fact, it actually tastes best after being chilled overnight. Let it stand at room temperature for 20 minutes before serving. Adapted from"Martha Stewart's Baking Handbook."

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 10-inch cake

Number Of Ingredients 10



New York-Style Cheesecake image

Steps:

  • Preheat the oven to 350 degrees. Butter the sides of a 10-inch springform pan. Wrap exterior of pan (including base) in a double layer of foil.
  • To make the crust, process graham crackers in food processor until fine. Combine graham cracker crumbs, butter, sugar, and salt in a medium bowl. Transfer mixture to the pan and pat into an even layer using the bottom of a measuring cup or meat pounder. Freeze the dough in the pan, about 15 minutes. Place pan on a baking sheet. Bake until the crust is firm to the touch and deeply golden brown, about 15 minutes. Transfer pan to a wire rack to cool completely.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until fluffy, about 3 minutes, scraping down sides as needed.
  • In a large bowl, whisk together sugar and flour. With mixer on low speed, gradually add sugar mixture to cream cheese; mix until smooth. Add sour cream and vanilla; mix until smooth. Add eggs, one at a time, beating until just combined; do not over mix.
  • Pour cream cheese filling into the prepared pan. Set pan inside a large, shallow roasting pan. Carefully ladle boiling water into roasting pan to reach halfway up sides of springform pan.
  • Bake 45 minutes; reduce oven temperature to 325 degrees. Continue baking until cake is set but still slightly wobbly in the center, about 30 minutes more. Turn off oven; leave cake in oven with the door slightly ajar, about 1 hour. Transfer pan to a wire rack; let cake cool completely. Refrigerate, uncovered, at least 6 hours or overnight. Before unmolding, run a knife around the edge of the cake.

12 graham crackers
6 tablespoons butter, melted; plus more, room temperature, for pan
2 tablespoons sugar
Pinch of coarse salt
3 1/2 pounds (seven 8-ounce packages) cream cheese, room temperature
2 1/4 cups sugar
1/2 cup all-purpose flour
1 cup sour cream, room temperature
1 1/2 teaspoons pure vanilla extract
5 large eggs, room temperature

CREAM-CHEESE POUND CAKES

For best results, bake these cakes at least a day before serving. Store, wrapped in plastic, for up to three days at room temperature, or freeze for up to three months.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h45m

Yield Makes 2

Number Of Ingredients 8



Cream-Cheese Pound Cakes image

Steps:

  • Preheat oven to 350 degrees. With an electric mixer, beat butter and cream cheese until smooth. Add sugar; beat until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Mix in vanilla. With mixer on low, add flour and salt in two additions, beating until just combined.
  • Generously coat two 8 1/2-by-4 1/2- by-2 1/2-inch loaf pans (1 1/2 quarts each) with cooking spray; immediately pour in batter (pan will seem full). Tap pans on work surface to eliminate any large air bubbles.
  • Bake until golden and a toothpick inserted in the centers comes out almost clean, 60 to 75 minutes (if the tops begin to brown too quickly, tent with aluminum foil).
  • Cool 10 minutes in the pan. Turn out the cakes; cool completely, with top sides up, on a wire rack.

Nutrition Facts : Calories 308 g, Fat 16 g, Protein 4 g

1 1/2 cups (3 sticks) unsalted butter, room temperature
1 bar (8 ounces) cream cheese, room temperature
3 cups sugar
6 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons salt
Nonstick cooking spray

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