Pampered Chef Perfectly Creamy Cheesecake Recipes

Steps:

• Preheat oven to 300 degrees.
• For crust: combine graham crackers, melted butter and sugar until well blended. Press crumb mixture into bottom of Springform Pan. Bake 10 minutes. Remove from oven to cooling rack.
• For filling: beat cream cheese, sugar and flour at medium speed of electric mixer until smooth. Add eggs, one at a time; mix at low speed just until blended. Stir in sour cream, lemon juice and vanilla. Pour filling into crust.
• Bake 55-60 minutes or until center appears nearly set when gently shaken (the center will firm as it cools). Remove from oven to cooling rack. Immediately run releasing tool around sides of cake to loosen from pan; cool completely. Cover; refrigerate at least 4 hours or overnight. Release collar from pan. To serve, top with pie filling, if desired. Cut into wedges.

Steps:

• The crust: butter a 9-inch springform pan; choose one that has sides that are 2 ¾ inches high (if the sides are lower, you will have leftover cheesecake batter); wrap the bottom of the pan in a double layer of foil.
• In a bowl, stir the crumbs, sugar, and salt together; pour the melted butter over the mixture; stir until all dry ingredients are uniformly moist.
• Turn the ingredients into the prepared pan and use your fingers to pat an even layer of crumbs over the bottom of the pan and about halfway up the sides (doesn't have to be perfect).
• Put pan in the freezer while you preheat the oven (the crust can be covered and frozen for up to 2 months).
• Center a rack in the oven, preheat the oven to 350° and place the springform pan on a baking sheet.
• Bake for 10 minutes; set the crust aside to cool on a rack while you make the cheesecake.
• Decrease oven temperature to 325°.
• The cheesecake: put a kettle of water on to boil.
• Working with a stand mixer, fitted with paddle attachment, beat the cream cheese on medium speed until soft and creamy, about 4 minutes.
• With the mixer running, add the sugar and salt; continue to beat for another 4 minutes or so, until the cream cheese is light.
• Beat in the vanilla; add the eggs one by one, beating a full minute after each addition.
• Decrease mixer speed to low and mix in the sour cream and/or heavy cream.
• Put the foil-wrapped pan in a roasting pan that is large enough to hold the pan with some space around it.
• Give the batter a few stirs with a rubber spatula, just to make sure there is nothing left unmixed at the bottom of the bowl, and scrape the batter into the pan.
• The batter will reach the rim of the pan.
• Carefully put the roasting pan in the oven and pour enough boiling water into it to come halfway up the sides of the springform pan.
• Bake the cheesecake for 1 hour and 30 minutes, at which point the top should be browned (and maybe cracked) and may have risen just a little above the rim of the pan.
• Turn the oven off and prop the oven door open with a wooden spoon.
• Let cheesecake luxuriate in its water bath for another hour.
• After 1 hour, carefully pull the setup out of the oven, lift the springform pan out of the roaster-be careful.
• Let the cheesecake come to room temperature on a cooling rack.
• When the cake is cool, cover the top lightly and refrigerate for at least 4 hours-overnight is better.
• To serve-remove the sides of the springform pan (run a blunt knife around the sides of the cake) and set the cake on a serving platter.

Steps:

• Preheat oven to 350.
• Combine flour, dry pudding mix and salt in a mdium bowl and mix well.
• Add milk, egg and butter stirring until blended.
• pat over the bottom and up the sides of a greased 9 or 10 inch round baking dish.
• Drain the peaches reserving 3 tablespoons of peach juice.
• Arrange the peach slices over prepared layer.
• Beat cream cheese, 1/2 cup sugar and reserved peach juice in a large bowl until well blended, scraping bowl occasional.
• Spread over peaches.
• Sprinkle with remaning 1 tablespoon of sugar and cinnamon.
• Bake for 30 minutes or until set.
• Let stand until cooled.
• Chill covered in the fridge.