Cheesecake Recipes

With our cheese cake recipes are healthy, all natural and truly gourmet.
This is good news, tasty desserts that are good for you.

Marble Brownies Cheese Cake

Ingredients

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup brown cane sugar
1/2 teaspoon vanilla
2 eggs
4 squares Semi-Sweet Baking Chocolate, melted, slightly cooled
1 whole wheat Pie Crust

Preparation

MIX cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Stir in melted chocolate.

POUR into crust.

BAKE at 350°F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.

Layered Pumpkin Cheesecake Pie

You can use the gingersnap crust or make a graham cracker crust for this pie.

INGREDIENTS:

Crust

1 cup gingersnap crumbs, about 20 to 24 cookies
1/2 cup finely chopped pecans
3 tablespoons melted butter

Cream Cheese Layer

1 package (8 ounces) cream cheese, softened
1/4 cup cane sugar
1 teaspoon vanilla
1 egg

Pumpkin Layer

1 can (15 ounces) pumpkin puree
1/3 cup evaporated milk
1/2 cup cane sugar
2 eggs
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
dash ground nutmeg
dash salt

PREPARATION:

Combine gingersnap crumbs, pecans and butter. Press into bottom and up sides of a 9-inch deep-dish pie plate. Combine softened cream cheese, 1/4 cup sugar, and vanilla, blending with electric mixer.

Blend in egg. Pour cream cheese mixture over crust. Combine remaining ingredients in another bowl; mix to blend well. Pour over cream cheese mixture. Bake at 325° for about 1 hour and 15 minutes or until set.

Chill. Serve with whipped topping or whipped cream.

Cheese Cake Made Easy

Ingredients:

2 bars of cream cheese
(1) 16 ounce tube of cool whip
(1) 8 ounce container of sour cream
11/4 cup of brown sugar
1 splash of vanilla
1 stick of butter or margarine
¾ box of whole grain organic graham cracker crumbs
1 can of topping

Directions:
Preheat oven to 350 degrees.

CRUST
In a 9x13 cake pan mix graham cracker crumbs and ¼ cup of sugar. Melt butter and ad to crumbs. Coat crumbs with butter. (You do not want the crumbs soggy, just coated) Press crumbs down with your hand. Put in 350 degree oven for about 10 minutes or until you can smell the graham cracker. Remove from oven and let cool completely. To speed this up you can put the pan in the refrigerator for a while.

FILLING
Mix softened cream cheese and the rest of the sugar with and electric mixer. Add sour cream and vanilla and mix. Then add all the cool whip and mix thoroughly. Put filling on top of your graham cracker crust and smooth out. Then add your topping. If you use raspberry topping you only need 1 can, if you use cherry or strawberry you need 2 cans. For the best results you will want to chill your cheese cake for 2 hours before serving.