Alices Cheesecake Recipes

Steps:

• 1. Beat cream cheese and sugar together until fluffy. Add eggs, one at a time (this mixture will be thin).
• 2. Pour into a greased 9 inch pie pan. Bake at 325° F for 45 minutes.
• 3. Let cool 20 minutes (a depression will form).
• 4. Mix topping ingredients together until well combined. Spread over top of cheesecake.
• 5. Bake again for 20 minutes @ 325°F. Cool - refrigerate 3 - 4 hours - serve.

Steps:

• Mix graham cracker crumbs with butter.
• Press into a spring form pan.
• Mix egg yolks with milk.
• Slowly add sugar.
• Cook in a double boiler for 15 minutes.
• Mix gelatin with water, let stand until dissolved.
• Add to hot mixture and cool.
• Cream cheese until smooth.
• Add egg mixture to the creamed cheese.
• Stiffly beat egg whites.
• Fold into mixture.
• Add whipped cream and vanilla.
• Add drained pineapple and cherries.
• Pour into spring form pan.
• Chill for 4 hours.
• Sprinkle graham cracker mixture on top.

Steps:

• In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved; set aside. , In a large saucepan, combine the apple juice and sugar until smooth. Bring to a boil over medium heat; cool slightly. , Whisk a small amount of hot mixture into the egg yolks. Return all to the pan, whisking constantly. Cook and stir over medium-high heat until thickened and bubbly. Remove from the heat. Cool to room temperature , In a large bowl, beat the cream cheese, cinnamon and nutmeg until smooth. Gradually beat in gelatin mixture until smooth. Chill until for about 20 minutes or until slightly thickened. Fold in cream. Pour into a an ungreased 9-in. springform pan. Chill 4 hours or overnight. , In a small saucepan over medium heat, brown peanuts in butter for 2 minutes. Add the applesauce, brown sugar and cinnamon; cook and stir for 5 minutes or until heated through. Cool. Spread over top of cheesecake. Garnish with additional whipped cream, cinnamon and peanuts if desired.

Steps:

• Preheat oven to 375 degrees. Make crust: Butter a 9-by-3-inch springform pan. In a food processor, pulse graham crackers until fine crumbs form; add melted butter, sugar, and salt, and pulse to combine. Press crumb mixture into bottom and about 1 inch up side of pan. Bake until set, 12 to 15 minutes; let cool on a wire rack. Reduce oven to 325 degrees.
• Set a kettle of water to boil. Make filling: Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar, beating until fluffy. Beat in lemon zest and juice, and salt. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream.
• Wrap bottom half of pan in foil. Pour in filling; place in a roasting pan. Pour in boiling water to come halfway up side of springform. Bake until just set in center, about 1 3/4 hours. Remove pan from water; let cool 20 minutes. Run a paring knife around edge; let cool completely. Cover; chill overnight before serving.