Cheesecake Bars

Ingredients

• 1/3 cup butter, softened
• 1/3 cup packed brown sugar
• 1 cup sifted all-purpose flour
• 1/4 cup white sugar
• 8 ounces cream cheese
• 1 tablespoon lemon juice
• 2 tablespoons milk
• 1 egg
• 1/2 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees F.
2. To make Pastry: Cream together the butter and brown sugar until light and fluffy. Add in the flour and stir until mixture becomes crumbly. Set aside 1/4 cup to use as a topping.
3. Press remaining pastry mixture into an 8-inch square pan and bake for 12 to 15 minutes. Let cool on rack.
4. To make Filling: Beat together the white sugar, and cream cheese until smooth. Stir in the egg, milk, lemon juice, and vanilla and mix well. Spread filling mixture over baked crust. Sprinkle reserved mixture on as a topping.
5. Bake for 25 to 30 minutes. Let cool on wire rack and refrigerate. Serve with fruit.

Mini Oreo Cheesecakes

Ingredients

• 16 oz. cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup sugar
• 1 Tbsp. vanilla extract
• 2 eggs
• 12 Oreo cookies
• Crushed Oreos for topping

Directions

1. Mix the cream cheese, sour cream, sugar, vanilla, and eggs until well combined. 
2. Line a muffin tin with paper liners (white looks the cutest), and place a whole Oreo at the bottom of each liner. Top with cheesecake mixture and crumbled Oreos (you can mix them into the cheesecake if you prefer). 
3. Bake at 275 degrees F for 22 min. Cool completely, then refrigerate for at least 3 hours, leaving the cheesecakes in the muffin tin. Remove them from the muffin tin right before serving
4. Yields 12 mini cheesecakes.

Irish Cream Cheesecake

Ingredients

CRUST:

• 1 3/4 cups finely crushed chocolate graham crackers
• 6 tablespoons butter, (we recommend LAND O LAKES® Butter), melted

FILLING:

• 3 pkgs. (8 oz. each) cream cheese, softened
• 1 cup granulated sugar
• 4 large eggs
• 1/3 cup Irish cream liqueur (up to 1/2 cup)
• 3/4 cup semisweet mini chocolate chips, divided
• 1 teaspoon all-purpose flour

Directions

1. Preheat oven to 375 degrees Fahrenheit. Grease 9-inch spring form pan.
2. For crust, combine graham cracker crumbs and butter in medium bowl; stir until crumbly. Press onto bottom and 1 inch up side of prepared pan.
3. For filling, beat cream cheese and sugar in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Stir in liqueur.
4. Combine 1/2 cup morsels and flour in small bowl; gently stir into cream cheese mixture. Pour into crust. Sprinkle remaining morsels on top.
5. Bake for 40 to 50 minutes or until edge is set but center still moves slightly. Cool in pan on wire rack for 10 minutes. Loosen side of pan. Cover; refrigerate for at least 3 hours. Garnish with whipped cream and chocolate curls, if desired.

Classic Cheesecake

Ingredients

• 1 1/2 cups graham cracker crumbs
• 3 Tablespoons granulated sugar
• 1/3 cup butter, melted

• 4 packages (8 oz. each) cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 4 eggs

Directions

1. Preheat oven to 325 degrees Fahrenheit.
2. Mix graham crumbs, 3 Tbsp sugar, and butter together; press onto bottom and 2-1/4 in. up the sides of a 9-in. springform pan. Set aside.
3. Beat together cream cheese, 1 cup sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
4. Bake 1 hour and 10 minutes, or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate for at least 4 hours, then serve.

Mini Cheesecakes

Ingredients

• 1/2 cup graham cracker crumbs
• 1 Tablespoon white sugar
• 1 1/2 Tablespoons melted butter
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup white sugar
• 2 teaspoons lemon juice
• 1/4 teaspoon vanilla extract
• 1 egg

Directions

1. Preheat oven to 325 degrees Fahrenheit. Grease a 6-cup jumbo muffin pan or line with foil liners.
2. In a medium bowl, mix together the graham cracker crumbs, sugar and butter with a fork until combined. Measure a rounded tablespoon of the mixture into the bottom of each muffin cup, pressing firmly. Bake in the preheated oven for 5 minutes, then remove to cool.
3. Beat together the cream cheese, sugar, lemon juice, lemon zest and vanilla until fluffy. Beat in the egg.
4. Pour the cream cheese mixture into the muffin cups, filling each until 3/4 full. Bake at 325 degrees Fahrenheit for 20-25 minutes. Cool completely in pan before removing. Refrigerate until ready to serve.
5. Yields 6 jumbo-muffin-sized cheesecakes

Variations:

• Mini New York Cheesecakes-Add an additional 2 Tablespoons of white sugar to filling. After beating in the egg, stir 1/4 cup sour cream to the mixture. Proceed baking as directed.

Double Layer Pumpkin Cheesecake

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup white sugar
• 1/3 cup butter, melted

• 3 (8 ounce) packages cream cheese, softened
• 3/4 cup white sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1/2 cup sour cream
• 1 cup pumpkin puree
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/4 teaspoon pumpkin pie spice

Directions

1. Preheat oven to 325 degrees Fahrenheit.
2. For crust: Combine graham cracker crumbs, granulated sugar, and butter in medium bowl. Press onto bottom of 9-inch springform pan. Bake for 8 minutes (do not allow to brown). 
3. For filling: In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs, one at a time Stir in sour cream until just combined. Remove 1 1/2 cups of batter and spread into bottom of crust; set aside.
4. Add pumpkin, cinnamon, nutmeg, cloves, and pumpkin pie spice to the remaining batter and stir gently until well blended. Carefully spread over the batter over the crust.
5. Bake in preheated oven for 45 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Serve.

Pumpkin Cheesecake

Happy Thanksgiving, everyone!

Ingredients 

Crust:

• 1 1/2 cups graham cracker crumbs
• 1/3 cup butter or margarine, melted
• 1/4 cup granulated sugar 

 Cheesecake:

• 3 packages (8 oz. each) cream cheese, softened
• 1 cup granulated sugar
• 1/4 cup packed light brown sugar
• 2 large eggs
• 1 can (15 oz.) LIBBY'S 100% Pure Pumpkin
• 2/3 cup (5 fl.-oz can) NESTLÉ® CARNATION Evaporated Milk
• 2 tablespoons cornstarch
• 1 1/4 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg

Topping:

• 1 container (16 oz.) sour cream, at room temperature
• 1/3 cup granulated sugar
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees Fahrenheit.
2. For crust: Combine graham cracker crumbs, butter and granulated sugar in medium bowl. Press onto bottom and 1 inch up side of 9-inch springform pan. Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.
3. For cheesecake filling: Beat cream cheese, granulated sugar and brown sugar in large mixer bowl until fluffy. Beat in eggs, pumpkin and evaporated milk. Add cornstarch, cinnamon and nutmeg; beat well. Pour into crust.
4. Bake for 55 to 60 minutes or until edge is set but center still moves slightly. 
5. For topping: Combine sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over surface of warm cheesecake. Bake for 5 minutes. Cool on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan. 

New York Cheesecake

Ingredients

• 2 cups graham cracker crumbs
• 1/2 cup margarine or butter, melted
• 2 tablespoons sugar

• 4 (8 oz.) packages cream cheese, softened
• 1 1/3 cups sugar
• 2 tablespoons cornstarch
• 1 tablespoon vanilla
• 3 eggs
• 1 cup sour cream

Directions

1. In small bowl toss together graham crumbs, margarine or butter and 2 tablespoons sugar. Press crumb mixture onto bottom and 2 1/4-inches up sides of 9-inch springform pan. Chill in freezer while preparing filling.
2. In large mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Add 1 1/3 cups sugar, cornstarch and vanilla. Beat until combined. Add eggs, one at a time, beating until just combined after each addition. Stir in sour cream. 
3. Pour into crust. Bake at 325 degrees Fahrenheit for about 1 1/4 hours or until center is almost set. Cool on wire rack for 15 minutes. Loosen sides of pan. Continue cooling on wire rack for 45 minutes more. 
4. Refrigerate at least 3 hours. Garnish as desired. Store in refrigerator.