B52 Cheese Cake Recipes

Steps:

• Preheat oven to 350 degrees if using a silver 8- or 9-inch springform pan; 325 degrees if using a dark springform pan. Line pan bottom with parchment or waxed paper.
• To make crust: Combine chocolate wafer crumbs with margarine. Press firmly onto bottom of pan; set aside. Bake 5 minutes to set crust.
• Beat cream cheese and sugar on medium speed until well-blended.
• Add sour cream and vanilla; mix well. Add eggs, one at a time, beating on low speed until blended. Divide batter into 3 parts. Add 1 liqueur to each part. Spread each part over crust, in layers. Bake 60 to 70 minutes, until center is almost set.
• Turn oven off and open oven door slightly. Leave cheesecake in oven 1 hour.
• Remove; cool completely. Refrigerate at least 4 hours or overnight.
• Loosen cheesecake from rim of pan; remove rim.

Steps:

• Heat oven to 350 degrees F.
• Mix graham crumbs, butter and 1/4 cup sugar; press onto bottom of 9-inch springform pan.
• Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
• Bake 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Top with pie filling before serving.

Steps:

• Preheat oven to 325. Combine crust ingredients and press into prepared 9 inch spring form pan. Baileys layer: combine all ingredients, beat 5 minutes on high and pour on top of crust layer. Grand Marnier layer: combine as above and carefully pour over Baileys layer. Bake for 1 hour; turn off oven open door and leave cake in oven for 1 hour. Chill for 12 hours.