New York Cheesecake

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New York Cheesecake
Exquisite cheesecake perfection in every bite; this cheesecake is tall and dense, luscious and creamy smooth. The flavor of a New York style cheesecake is simple; it should be lightly sweetened with a hint of tang from the lemon and sour cream. This cheesecake needs no adornment, but adding an optional thin layer of sweetened sour cream on top adds a contrasting light texture to the denseness of the cheesecake base. And last, and again optional, serve with a fresh strawberry topping, the classic accompaniment to a New York cheesecake.
Recipe type: Dessert | Cheesecake
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Round Springform Pan Prep: Buttered Starting Oven Temp: 350° Method: bain marie Storage: Cover and Refrigerate

Help: Cheesecake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Graham Cracker Crust:
  • 1½ cups Graham Cracker crumbs (about 11 full graham cracker sheets)
  • 2 tablespoons granulated sugar
  • ⅓ cup unsalted butter, melted
Cream Cheese Filling:
  • 5 (8 ounce) packages cream cheese, room temperature
  • 1½ cups granulated sugar
  • ½ cup sour cream, room temperature
  • 2 teaspoons freshly squeezed lemon juice
  • 1 tablespoon pure vanilla extract
  • 2 large egg yolks, room temperature
  • 6 large eggs, room temperature
Sour Cream Topping (optional):
  • 1½ cups sour cream, room temperature
  • 3 tablespoons granulated sugar
  • ½ teaspoon pure vanilla extract
Fresh Strawberry Topping (optional):
  • 2 cups (about 1 pound) fresh ripe strawberries.
  • ¼ cup granulated sugar
  • ½ cup strawberry jam
  • 1 tablespoon freshly squeezed lemon juice
Instructions
Preheat oven to 350 degrees F. Prepare one 9-inch round cheesecake pan or springform pan with 3-inch sides; use a pastry brush to butter the sides and bottom of pan with 1 tablespoon of melted butter.
Graham Cracker Crust:
  1. In a small mixing bowl, combine graham cracker crumbs, sugar, and butter. Stir until thoroughly mixed and mixture is crumbly.
  2. Bake: Pour the graham cracker crumb mixture into the springform pan. Using the back of a large spoon or the flat bottom of a measuring cup or drinking glass, press the crumb mixture firmly and evenly across the bottom of the pan. Place the pan on a baking sheet; bake 10 minutes. Remove from oven and place on a wire cooling rack to cool.
  3. When cooled, wrap bottom and sides of pan in a double layer of heavy duty aluminum foil to prepare for the bain marie water bath. The foil is to prevent any water from seeping into the cheesecake through the pan seams.
  4. Reduce oven to 325 degrees F.
Cream Cheese Filling:
  1. In a large bowl, add the cream cheese and sugar; mix on medium low speed with an electric mixer until smooth and creamy, 1 to 2 minutes. Scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly and there are no lumps.
  2. Add the sour cream, lemon juice, and vanilla; continue beating on medium low speed until thoroughly combined, about 1 minute.
  3. Add the egg yolks; beat until combined, about 1 minute. Add the eggs 2 at a time, beating until thoroughly combined, about 1 minute, scraping the bowl between additions. Tip: crack the eggs into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the cheese mixture. Tip: Do not overbeat the cheesecake batter. Blend the ingredients quickly to add as few air bubbles as possible. The ingredients must be well blended, but excessive beating creates too many air pockets which can cause the cheesecake to puff up too much during baking, and then crack during the cooling process.
  4. Let the filling rest about 5 minutes to allow air bubbles to rise to the surface.
  5. Meanwhile, bring a large pot of water to boil to use for the bain marie water bath.
  6. Pour the cheesecake filling into the graham cracker crust.
  7. Bake: Set the foil wrapped springform pan in a larger pan or roasting pan and transfer to the oven. Carefully pour boiling water into the roasting pan to come halfway up the sides of the springform pan, and close the oven door. Bake 60 to 80 minutes. Tip: The Cheesecake is done when the edges are set but the center 2 to 3 inches are still a pool of liquid batter. The cake should look as though it has puffed a little and just barely beginning to brown. The center will still be soft and jiggly when the pan is lightly jarred or tapped with a spoon.
  8. Remove from oven, place springform pan on a wire cooling rack to cool. Immediately run a thin knife around the edge of the pan, gently pressing into the side of the pan to avoid gouging the cake. This allows the cake to contract away from the sides of the pan as it cools, helping to prevent cracks.
Sour Cream Topping (optional):
  1. Add the sour cream topping after the cheesecake has been removed from the oven and cooled for 1 hour.
  2. Preheat oven to 425 degrees F.
  3. In a small bowl, combine sour cream, sugar, and vanilla. Spread it evenly over the surface of the cheesecake.
  4. Bake: Return cheesecake to the oven, Bake for 5 minutes to set the topping. Remove from oven, and place on a wire cooling rack to finish cooling completely.
  5. When cheesecake is completely cooled, cover the pan and refrigerate for 12 to 24 hours before serving. Try to avoid having the covering touch the top of the cheesecake as this may mar the surface.
Fresh Strawberry Topping (optional):
  1. Rinse, dry, and hull the strawberries. Slice each strawberry lengthwise about ¼ inch thick. Combine the strawberries and sugar in a medium bowl and let sit about 30 minutes to macerate.
  2. Place the strawberry jam in a microwave-safe bowl, heat using 50% power and stir frequently just until the jam is warmed and melted. Stir in the lemon juice. Pour the warm jam over the strawberries and stir to combine.
  3. Let sit until cooled to room temperature, or cover with plastic wrap and refrigerate until cold and ready to serve.
  4. When ready to serve, spoon a portion of strawberry topping over individual slices of cheesecake.New York Cheesecake
Source: Baking Illustrated, by the editors of Cook's Illustrated, 2004
Mushet, Cindy and Sur La Table, The Art & Soul of Baking, Andrews McMeel Publishing, Missouri, 2008
Sax, Richard, Classic Home Desserts, Chapters Publishing Ltd, Vermont, 1994
Walter, Carole, Great Cakes, Random House, New York, 1991
Williams Sonoma, Essentials of Baking, Welden Owen Inc, California, 2003

Peppermint Bark Cheesecake

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Peppermint Bark Cheesecake
If you’ve ever tried the Peppermint Bark Cheesecake at the Cheesecake Factory, you’ll know why this is a holiday favorite. I’ve created my own version of this peppermint sensation, starting with homemade Peppermint Bark swirled throughout a white chocolate cheesecake and topped with a white chocolate mousse. The chocolate cookie crust has a hint of peppermint flavor along with the mousse topping. If you’re feeling ambitious be sure to add some whipped cream on top when serving along with a sprinkling of crushed candy cane. This cheesecake is nothing less than sensational.
Recipe type: Dessert | Cheesecake
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" or 10" Round Springform Pan Prep: Buttered Starting Oven Temp: 350° Method: bain marie Storage: Cover and Refrigerate

Help: Cheesecake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Chocolate Cookie Crust:
  • 2 tablespoons unsalted butter, melted
  • ¼ teaspoon pure peppermint extract
  • 18 cream-filled chocolate sandwich cookies (such as Oreo cookies,) crushed to make about 1½ cups crumbs
White Chocolate Filling:
  • 8 ounces white chocolate, chopped into small pieces
  • 4 (8 ounce) packages cream cheese, room temperature
  • 1¼ cups granulated sugar
  • 1 cup sour cream
  • 1 tablespoon pure vanilla extract
  • 2 tablespoons all-purpose flour
  • 4 large eggs, room temperature
  • 8 ounces Peppermint Bark, chopped into small pieces about ¼ inch (about 2 cups)
White Chocolate Mousse:
  • 1 cup whipping (heavy) cream, divided
  • 4 ounces white chocolate, chopped into small pieces
  • ½ teaspoon pure peppermint extract
  • 2 tablespoons confectioners' (powdered) sugar
Garnish:
  • 6 ounces Peppermint Bark, chopped into small pieces about ¼ inch (about 1⅓ cups)
Whipped Cream Topping (optional):
  • 1 cup whipping (heavy) cream
  • ¼ cup confectioners' (powdered) sugar
  • 1 or 2 ½-ounce peppermint Candy Canes, crushed
Instructions
Preheat oven to 350 degrees F. Prepare one 9 or 10 inch round cheesecake pan or springform pan with 3 inch sides; use a pastry brush to lightly butter the pan with about 1 tablespoon of melted butter. Tip: use either a 9 or 10 inch pan. A 9 inch will make a higher cheesecake.
Chocolate Cookie Crust:
  1. In a small bowl combine the melted butter and peppermint extract. Set aside.
  2. Crush or grind the whole cookies, including the cream filling, to make crumbs. Tip: place whole cookies in a food processor or small grinder. Add melted butter mixture; stir until thoroughly mixed and mixture is crumbly.
  3. Bake: Pour the cookie crumb mixture into the springform pan. Using the back of a large spoon or the flat bottom of a measuring cup or drinking glass, press the crumb mixture firmly and evenly across the bottom of the pan. Place the pan on a baking sheet; bake 10 minutes. Remove from oven and place on a wire cooling rack to cool.
  4. When cooled, wrap bottom and sides of pan in a double layer of heavy duty aluminum foil to prepare for the bain marie water bath. The foil is to prevent any water from seeping into the cheesecake through the pan seams.
  5. Reduce oven to 325 degrees F.
White Chocolate Filling:
  1. In top of a double boiler over hot water, melt the white chocolate. Set aside to cool slightly. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Turn the heat off and place a stainless steel, ceramic, or glass bowl on top of the hot water, the upper pan should not touch the water.
  2. In a large bowl, add the cream cheese and sugar; mix on medium low speed with an electric mixer until smooth and creamy, 1 to 2 minutes. Scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly and there are no lumps.
  3. Add the sour cream, vanilla, and flour; beat until mixed. Add the melted chocolate; continue beating on medium low speed until thoroughly combined, about 1 minute.
  4. Add the eggs 2 at a time, beating until thoroughly combined, about 1 minute, scraping the bowl between additions. Tip: crack the eggs into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the cheese mixture. Tip: Do not overbeat the cheesecake batter. Blend the ingredients quickly to add as few air bubbles as possible. The ingredients must be well blended, but excessive beating creates too many air pockets which can cause the cheesecake to puff up too much during baking, and then crack during the cooling process.
  5. Using a large rubber spatula, gently fold the peppermint bark pieces into the batter.
  6. Let the filling rest about 5 minutes to allow air bubbles to rise to the surface.
  7. Meanwhile, bring a large pot of water to boil to use for the bain marie water bath.
  8. Pour the cheesecake filling into the cookie crust.
  9. Bake: Set the foil wrapped springform pan in a larger pan or roasting pan and transfer to the oven. Carefully pour boiling water into the roasting pan to come halfway up the sides of the springform pan, and close the oven door. Bake 70 to 90 minutes. Tip: The Cheesecake is done when the edges are set but the center 2 to 3 inches are still a pool of liquid batter. The cake should look as though it has puffed a little and just barely beginning to brown. The center will still be soft and jiggly when the pan is lightly jarred or tapped with a spoon.
  10. Remove from oven, place springform pan on a wire cooling rack to cool. Immediately run a thin knife around the edge of the pan, gently pressing into the side of the pan to avoid gouging the cake. This allows the cake to contract away from the sides of the pan as it cools, helping to prevent cracks.
  11. When cheesecake is completely cooled, cover the pan and refrigerate for 12 to 24 hours before serving. Try to avoid having the covering touch the top of the cheesecake as this may mar the surface.
White Chocolate Mousse:
  1. In top of a double boiler over hot water or low heat, combine ½ cup whipping cream and white chocolate; heat and stir until chocolate is melted and mixture is smooth. Remove from heat and let stand until mixture is cool and beginning to thicken, stirring occasionally to keep the mixture smooth. Stir in peppermint extract. Set aside.
  2. In a medium mixing bowl, using an electric mixer, beat remaining ½ cup whipping cream until soft mounds form; gradually add the confectioners’ sugar; continue beating until thick and stiff. Slowly drizzle in the cooled chocolate mixture, continuing to beat until well combined. Tip: the cream will whip easier if the mixing bowl and beaters are first chilled; place in the refrigerator to chill until ready to whip the cream.
  3. Spread the White Chocolate Mousse evenly over the top of the chilled cheesecake. Refrigerate the cake until the mousse is set, at least one hour.
Garnish:
  1. Sprinkle peppermint bark pieces evenly over the top of the White Chocolate Mousse.
  2. Serve with Whipped Cream Topping sprinkled with crushed peppermint candy, if desired. Refrigerate leftovers.
Whipped Cream Topping (optional):
  1. In a medium mixing bowl, using an electric mixer, beat 1 cup whipping cream until soft mounds form; gradually add the confectioners’ sugar; continue beating until thick and stiff.
  2. Spoon whipped cream on top of cake or individual servings, or use a pastry bag and decorating tip to pipe the whipped cream into decorative rosettes. Sprinkle each piece with about ½ teaspoon crushed candy canes.

Pumpkin Ricotta Cheesecake

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Pumpkin Ricotta Cheesecake
Combine pumpkin and ricotta cheese, plus the warm spices of cinnamon, nutmeg, ginger, and cloves, and you have a delicious holiday dessert. This cheesecake has a fairly soft consistency and with the reduced amount of cream cheese also a lighter texture and taste. The sour cream topping adds just a touch of tanginess to offset the sweetness in the filling.

This recipe is modified from a recipe that was shared with me by San Francisco-based pastry chef and Top Chef alum Marisa Churchill. Pumpkin Ricotta Cheesecake is just one recipe from Marisa’s first and new book Sweet & Skinny: 100 Recipes for Enjoying Life’s Sweeter Side without tipping the Scales. Marisa’s version is indulgent on taste, not calories and fat. I have included the original version ingredients below.
Recipe type: Dessert | Cheesecake | Pumpkin
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Round Springform Pan Prep: Buttered Starting Oven Temp: 350° Method: bain marie Storage: Cover and Refrigerate

Help: Cheesecake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Graham Cracker Crust:
  • 1 cup Graham Cracker crumbs (about 8 full graham cracker sheets)
  • 2 tablespoons granulated sugar
  • 2 tablespoons unsalted butter, melted
Pumpkin-Ricotta Filling:
  • 1 (8 ounce) packages cream cheese, room temperature
  • 1 cup granulated sugar
  • 1 cup ricotta cheese
  • ½ cup sour cream
  • 1 teaspoons pure vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ¼ teaspoon salt
  • 3 large eggs, room temperature
  • 1 cup pumpkin puree
Sour Cream Topping:
  • 1½ cups sour cream, room temperature
  • 3 tablespoons granulated sugar
  • ½ teaspoon pure vanilla extract
Garnish (optional):
  • Few pomegranate seeds
Instructions
Preheat oven to 350 degrees F. Prepare one 9 inch round cheesecake pan or springform pan; use a pastry brush to lightly butter the pan with 1 tablespoon of melted butter.
Graham Cracker Crust:
  1. In a medium mixing bowl, combine Graham Cracker crumbs, sugar, and melted butter. Stir until thoroughly mixed and mixture is crumbly.
  2. Bake: Pour the graham cracker crumb mixture into the springform pan. Using the back of a large spoon or the flat bottom of a measuring cup or drinking glass, press the crumb mixture firmly and evenly across the bottom of the pan. Place the pan on a baking sheet; bake 10 minutes. Remove from oven and place on a wire cooling rack to cool.
  3. When cooled, wrap bottom and sides of pan in a double layer of heavy duty aluminum foil to prepare for the bain marie water bath. The foil is to prevent any water from seeping into the cheesecake through the pan seams.
  4. Reduce oven to 325 degrees F.
Pumpkin-Ricotta Filling:
  1. In a large bowl, add the cream cheese and sugar; mix on medium low speed with an electric mixer until smooth and creamy, 1 to 2 minutes. Scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly and there are no lumps.
  2. Add the ricotta cheese, sour cream, and vanilla; continue beating on medium low speed until thoroughly combined, about 1 minute.
  3. Add cinnamon, ginger, nutmeg, cloves, and salt; stir to mix. Add eggs, one at a time, beating after each addition; Tip: crack the eggs into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the cheese mixture. Stir in the pumpkin. Tip: Do not overbeat the cheesecake batter. Blend the ingredients quickly to add as few air bubbles as possible. The ingredients must be well blended, but excessive beating creates too many air pockets which can cause the cheesecake to puff up too much during baking, and then crack during the cooling process.
  4. Let the filling rest about 5 minutes to allow air bubbles to rise to the surface.
  5. Meanwhile, bring a large pot of water to boil to use for the bain marie water bath.
  6. Pour the cheesecake filling into the graham cracker crust.
  7. Bake: Set the foil wrapped springform pan in a larger pan or roasting pan and transfer to the oven. Carefully pour boiling water into the roasting pan to come halfway up the sides of the springform pan, and close the oven door. Bake 60 to 70 minutes. Tip: The Cheesecake is done when the edges are set but the center 2 to 3 inches are still a pool of liquid batter. The cake should look as though it has puffed a little and just barely beginning to brown. The center will still be soft and jiggly when the pan is lightly jarred or tapped with a spoon.
  8. Remove from oven, place springform pan on a wire cooling rack to cool. Immediately run a thin knife around the edge of the pan, gently pressing into the side of the pan to avoid gouging the cake. This allows the cake to contract away from the sides of the pan as it cools, helping to prevent cracks.
Sour Cream Topping:
  1. Add the sour cream topping after the cheesecake has been removed from the oven and cooled for 1 hour.
  2. Preheat oven to 425 degrees F.
  3. In a small bowl, combine sour cream, sugar, and vanilla. Carefully spread it evenly over the surface of the cheesecake.
  4. Bake: Return cheesecake to the oven, Bake for 5 minutes to set the topping. Remove from oven, and place on a wire cooling rack to finish cooling completely.
  5. When cheesecake is completely cooled, cover the pan and refrigerate for 12 to 24 hours before serving. Try to avoid having the covering touch the top of the cheesecake as this may mar the surface.
Garnish (optional):
  1. When ready to serve, garnish the top of the cheesecake, and individual slices, with a few pomegranate seeds.
Inspired from: Churchill, Marisa, Sweet & Skinny: 100 Recipes for Enjoying Life’s Sweeter Side without tipping the Scales, Clarkson Potter, New York, 2011
Original Version: Graham Cracker Crust: 6 ounces honey graham crackers (about 10), 2 tablespoons 1% or 2% milk. Filling: 8 ounces (1 cup) reduced fat cream cheese, 5 tablespoons + 1 teaspoon Truvia natural sweetener spoonable (or 20 packets), ⅓ cup nonfat sour cream, 2 large eggs, 2 large egg whites, 1 teaspoon pure vanilla extract, ⅔ cup canned pumpkin puree, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground ginger, ¼ teaspoon salt, ⅛ teaspoon ground cloves, 1 cup plus 2 tablespoons reduced-fat ricotta cheese.

Pumpkin Cheesecake

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Pumpkin Cheesecake
Instead of pumpkin pie, bake a pumpkin cheesecake. This cheesecake is wonderful as a fall and holiday dessert. It has a light pumpkin flavor with a nice blend of warm spices that sits on a nutty graham cracker crust. This recipe is from my sister, Linda Stradley’s, website What’s Cooking America.
Recipe type: Dessert | Cheesecake
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Round Springform Pan Prep: Buttered Starting Oven Temp: 350° Method: bain marie Storage: Cover and Refrigerate

Help: Cheesecake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, accurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Graham Cracker Crust:
  • 1 cup graham cracker crumbs (about 8 full graham cracker sheets)
  • ⅓ cup ground toasted filberts (hazelnuts)
  • ¼ cup granulated sugar
  • ¼ cup unsalted butter, melted
Tip: Walnuts or pecans may be used in place of the hazelnuts. Finely ground ginger cookies may be substituted for all or part of the graham cracker crumbs.
Pumpkin Filling:
  • 2 (8 ounce) packages cream cheese, room temperature
  • 1 cup granulated sugar
  • ¼ cup sour cream
  • ¼ cup whipping (heavy) cream
  • 1½ teaspoons pure vanilla extract
  • ¾ teaspoon ground cinnamon
  • ⅓ teaspoon ground ginger
  • ⅓ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • 2 tablespoons all-purpose flour
  • 1½ cups pumpkin puree
  • 4 large eggs, room temperature
Tip: If you do not have a ⅓ teaspoon, use a heaping (or rounded) ¼ teaspoon measure.
Instructions
Preheat oven to 350 degrees F. Prepare one 9-inch round cheesecake pan or springform pan with 3-inch sides; use a pastry brush to butter the sides and bottom of pan with 1 tablespoon of melted butter.
Graham Cracker Crust:
  1. In a small mixing bowl, combine graham cracker crumbs, ground hazelnuts, sugar, and butter. Stir until thoroughly mixed and mixture is crumbly.
  2. Bake: Pour the graham cracker crumb mixture into the springform pan. Using the back of a large spoon or the flat bottom of a measuring cup or drinking glass, press the crumb mixture firmly and evenly across the bottom of the pan. Place the pan on a baking sheet; bake 10 minutes. Remove from oven and place on a wire cooling rack to cool.
  3. When cooled, wrap bottom and sides of pan in a double layer of heavy duty aluminum foil to prepare for the bain marie water bath. The foil is to prevent any water from seeping into the cheesecake through the pan seams.
  4. Reduce oven to 325 degrees F.
Pumpkin Filling:
  1. In a large bowl, add the cream cheese and sugar; mix on medium low speed with an electric mixer until smooth and creamy, 1 to 2 minutes. Scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly and there are no lumps.
  2. Add sour cream, whipping cream, vanilla, cinnamon, ginger, nutmeg, cloves, and flour; beat until mixed. Add the pumpkin; continue beating on medium low speed until thoroughly combined, about 1 minute.
  3. Add the eggs 2 at a time, beating until thoroughly combined, about 1 minute, scraping the bowl between additions. Tip: crack the eggs into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the cheese mixture. Tip: Do not overbeat the cheesecake batter. Blend the ingredients quickly to add as few air bubbles as possible. The ingredients must be well blended, but excessive beating creates too many air pockets which can cause the cheesecake to puff up too much during baking, and then crack during the cooling process.
  4. Let the filling rest about 5 minutes to allow air bubbles to rise to the surface.
  5. Meanwhile, bring a large pot of water to boil to use for the bain marie water bath.
  6. Pour the cheesecake filling into the graham cracker crust.
  7. Bake: Set the foil wrapped springform pan in a larger pan or roasting pan and transfer to the oven. Carefully pour boiling water into the roasting pan to come halfway up the sides of the springform pan, and close the oven door. Bake 60 to 70 minutes. Tip: The Cheesecake is done when the edges are set but the center 2 to 3 inches are still a pool of liquid batter. The cake should look as though it has puffed a little and just barely beginning to brown. The center will still be soft and jiggly when the pan is lightly jarred or tapped with a spoon.
  8. Remove from oven, place springform pan on a wire cooling rack to cool. Immediately run a thin knife around the edge of the pan, gently pressing into the side of the pan to avoid gouging the cake. This allows the cake to contract away from the sides of the pan as it cools, helping to prevent cracks.
  9. When cheesecake is completely cooled, cover the pan and refrigerate for 12 to 24 hours before serving. Try to avoid having the covering touch the top of the cheesecake as this may mar the surface.

Eggnog Cheesecake

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Eggnog Cheesecake
Eggnog Cheesecake with a gingersnap cookie crust is a flavor of the holidays. This cheesecake has a fairly soft consistency with a scrumptious eggnog flavor, and extra eggnog added to the luscious whipped cream topping. Swirl the topping to resemble a snowy field, dust with a light sprinkling of nutmeg, and add a few glittery white chocolate snowflakes for a wintry and festive look. The white chocolate snowflakes can be made shortly before use or make one or several days beforehand
Recipe type: Dessert | Cheesecake
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 10" Round Springform Pan Prep: Buttered Oven Temp: 325° Method: bain marie Storage: Cover and Refrigerate

Help: Cheesecake Hints and Tips, Chocolate Types, Melting Chocolate

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Gingersnap Crust:
  • 12 ounces purchased gingersnap cookies (about 48 cookies), finely ground to make about 2½ cups
  • ¼ cup granulated sugar
  • ¼ cup (1/2 stick) unsalted butter, melted
Eggnog Filling:
  • 2 cups confectioners' (powdered) sugar
  • 2 tablespoons all-purpose flour
  • 4 (8 ounce) packages cream cheese, room temperature
  • 1½ cups commercial eggnog
  • 4 large eggs, room temperature
Eggnog Topping:
  • 1 cup whipping (heavy) cream
  • ¼ cup confectioners' (powdered) sugar
  • ¼ cup commercial eggnog
Garnish:
  • Ground nutmeg or freshly grated nutmeg
White Chocolate Snowflakes:
  • About 6 ounces white chocolate for snowflakes
  • White edible glitter
Instructions
Preheat oven to 325 degrees F. Prepare one 10 inch round cheesecake pan or springform pan with 3-inch sides; use a pastry brush to lightly butter the pan with about 1 tablespoon of melted butter. Wrap bottom and sides of pan in a double layer of heavy duty aluminum foil to prepare for the bain marie water bath. The foil is to prevent any water from seeping into the cheesecake through the pan seams.
Gingersnap Crust:
  1. In a small mixing bowl, combine gingersnap crumbs, sugar, and melted butter. Mix well and press firmly onto bottom of prepared pan and about ½ inch up the sides. Set aside while you make the filling.
Eggnog Filling:
  1. In a medium mixing bowl, combine confectioners’ sugar and flour. Whisk together to mix. Set aside.
  2. In a large bowl, add the cream cheese; mix on medium low speed with an electric mixer until smooth and creamy, 1 to 2 minutes. Add the powdered sugar mixture; continue beating on medium low speed until thoroughly combined, 1 to 2 minutes. Add the eggnog; continue beating on medium low speed until thoroughly combined, about 1 minute.
  3. Add the eggs 2 at a time, beating until thoroughly combined, about 1 minute, scraping the bowl between additions. Tip: crack the eggs into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the cheese mixture. Tip: Do not overbeat the cheesecake batter. Blend the ingredients quickly to add as few air bubbles as possible. The ingredients must be well blended, but excessive beating creates too many air pockets which can cause the cheesecake to puff up too much during baking, and then crack during the cooling process.
  4. Let the filling rest about 5 minutes to allow air bubbles to rise to the surface.
  5. Meanwhile, bring a large pot of water to boil to use for the bain marie water bath.
  6. Pour the cheesecake filling into the gingersnap crust.
  7. Bake: Set the foil wrapped springform pan in a larger pan or roasting pan and transfer to the oven. Carefully pour boiling water into the roasting pan to come halfway up the sides of the springform pan, and close the oven door. Bake 70 to 80 minutes. Tip: The Cheesecake is done when the edges are set but the center 2 to 3 inches are still a pool of liquid batter. The cake should look as though it has puffed a little and just barely beginning to brown. The center will still be soft and jiggly when the pan is lightly jarred or tapped with a spoon.
  8. Remove from oven, place springform pan on a wire cooling rack to cool. Immediately run a thin knife around the edge of the pan, gently pressing into the side of the pan to avoid gouging the cake. This allows the cake to contract away from the sides of the pan as it cools, helping to prevent cracks.
  9. When cheesecake is completely cooled, cover the pan and refrigerate for 12 to 24 hours before serving. Try to avoid having the covering touch the top of the cheesecake as this may mar the surface.
Eggnog Topping:
  1. In a large mixing bowl, using an electric mixer, beat the whipping cream until soft mounds form; gradually add the confectioners’ sugar; continue beating until thick and stiff. Slowly drizzle in the eggnog, continuing to beat until well combined. Tip: the cream will whip easier if the mixing bowl and beaters are first chilled; place in the refrigerator to chill until ready to whip the cream.
  2. Spread the topping evenly over the top of the chilled cheesecake, swirling to resemble mounds of snow.
Garnish:
  1. Lightly sprinkle ground nutmeg or freshly grated nutmeg over topping. Place white chocolate snowflakes in topping.
White Chocolate Snowflakes:
  1. In top of a double boiler over hot water, melt white chocolate. Or, place the chocolate in a microwave-safe bowl, use 50% power and stir frequently just until the chocolate is melted; do not overheat as chocolate will burn easily. Set aside to cool slightly. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Turn the heat off and place a stainless steel, ceramic, or glass bowl on top of the hot water, the upper pan should not touch the water.
  2. Spread the melted chocolate in a thin layer, about ⅛ inch thick, on a marble board or non-stick baking mat. Use a snowflake shaped cookie cutter to cut out shapes before the chocolate has completely set and hardened.
  3. Sprinkle cutout snowflakes with white edible glitter.
  4. When ready to serve, place white chocolate snowflakes on top of cheesecake. Refrigerate leftovers.
Adapted From: Classic Southern Desserts, Oxmoor House, Iowa, 2010

 

Cranberry Swirl Cheesecake

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Cranberry Swirl Cheesecake
Creamy and rich, with the ruby red color and flavor of fresh cranberry swirled throughout. This Cranberry Swirl Cheesecake is easy to make, but as with all cheesecakes you need to make it at least 1 day in advance of serving. I’ve doubled the original cranberry sauce recipe so there is enough to serve additional cranberry sauce on the side for an additional burst of cranberry flavor.
Recipe type: Dessert | Cheesecake
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Round Springform Pan Prep: Buttered Starting Oven Temp: 350° Method: bain marie Storage: Cover and Refrigerate

Help: Cheesecake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Graham Cracker Crust:
  • 1 cup Graham Cracker crumbs (about 8 full graham cracker sheets)
  • 2 tablespoons granulated sugar
  • 2 tablespoons unsalted butter, melted
Fresh Cranberry Sauce:
  • 12 ounces fresh cranberries (about 3 cups)
  • 6 tablespoons granulated sugar
Cream Cheese Filling:
  • 4 (8 ounce) packages cream cheese, room temperature
  • 1½ cups granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/16 teaspoon salt
  • 4 large eggs, room temperature
Instructions
Preheat oven to 350 degrees F. Prepare one 9 inch round cheesecake pan or springform pan with 3-inch sides; use a pastry brush to lightly butter the pan with 1 tablespoon of melted butter.
Graham Cracker Crust:
  1. In a medium mixing bowl, combine Graham Cracker crumbs, sugar, and melted butter. Stir until thoroughly mixed and mixture is crumbly.
  2. Bake: Pour the graham cracker crumb mixture into the springform pan. Using the back of a large spoon or the flat bottom of a measuring cup or drinking glass, press the crumb mixture firmly and evenly across the bottom of the pan. Place the pan on a baking sheet; bake 10 minutes. Remove from oven and place on a wire cooling rack to cool.
  3. When cooled, wrap bottom and sides of pan in a double layer of heavy duty aluminum foil to prepare for the bain marie water bath. The foil is to prevent any water from seeping into the cheesecake through the pan seams.
  4. Reduce oven to 325 degrees F.
Fresh Cranberry Sauce:
  1. Puree cranberries in a food processor or small food grinder. Press pureed cranberries through a fine-mesh sieve and into a small bowl to strain out the solid pieces. Discard solids. Tip: use a rubber spatula to scrape the pureed cranberries over the mesh sieve, pushing out as much liquid as possible, and leaving the solids inside the sieve. Continue scraping until the remaining solids seem fairly dry. Don’t worry if you get some solid pieces in the strained portion.
  2. Add sugar to strained cranberries; stir to thoroughly combine.Cranberry Swirl Cheesecake Slice
  3. Divide cranberry sauce in half. Half of the sauce is used to swirl in the cheesecake batter. Set this half aside until ready to create swirls.
  4. Refrigerate the remaining half of the cranberry sauce to serve as additional cranberry sauce with cheesecake slices.
Cream Cheese Filling:
  1. In a large bowl, add the cream cheese and sugar; mix on low speed with an electric mixer until smooth and creamy, 1 to 2 minutes. Scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly and there are no lumps.
  2. Add the vanilla and salt; continue beating on low speed until thoroughly combined, about 1 minute.
  3. Add the eggs 2 at a time, beating until thoroughly combined, about 1 minute, scraping the bowl between additions. Tip: crack the eggs into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the cheese mixture. Tip: Do not overbeat the cheesecake batter. Blend the ingredients quickly to add as few air bubbles as possible. The ingredients must be well blended, but excessive beating creates too many air pockets which can cause the cheesecake to puff up too much during baking, and then crack during the cooling process.
  4. Let the filling rest about 5 minutes to allow air bubbles to rise to the surface.
  5. Meanwhile, bring a large pot of water to boil to use for the bain marie water bath.
  6. Pour the cheesecake filling into the graham cracker crust. Drop the reserved half of the cranberry sauce by teaspoons on top, creating random drops of cranberry. Use a wooden skewer or toothpick to swirl the sauce into the cheesecake batter, dragging the toothpick in several directions. Don’t overwork; you are creating a swirled look, not stirring the flavors together.
  7. Bake: Set the foil wrapped springform pan in a larger pan or roasting pan and transfer to the oven. Carefully pour boiling water into the roasting pan to come halfway up the sides of the springform pan, and close the oven door. Bake 70 minutes. Tip: The Cheesecake is done when the edges are set but the center 2 to 3 inches are still a pool of liquid batter. The cake should look as though it has puffed a little and just barely beginning to brown. The center will still be soft and jiggly when the pan is lightly jarred or tapped with a spoon.
  8. Remove from oven, place springform pan on a wire cooling rack to cool. Immediately run a thin knife around the edge of the pan, gently pressing into the side of the pan to avoid gouging the cake. This allows the cake to contract away from the sides of the pan as it cools, helping to prevent cracks.
  9. When cheesecake is completely cooled, cover the pan and refrigerate for 12 to 24 hours before serving. Try to avoid having the covering touch the top of the cheesecake as this may mar the surface.
  10. When ready to serve, spoon a portion of reserved cranberry sauce onto plate with individual slices of cheesecake.
Source: Martha Stewart Holiday Sweets Magazine, 2009

Coconut and Chocolate Cheesecake

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Coconut and Chocolate Cheesecake
A classic the flavor combination of coconut and chocolate along with a splash of rum helps to give this cheesecake a hint of Caribbean flavor. Add a little toasted coconut as garnish on top for a crunchy texture and extra coconut flavor.
Recipe type: Dessert | Cheesecake
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Round Springform Pan Prep: Buttered Starting Oven Temp: 350° Method: bain marie Storage: Cover and Refrigerate

Help: Cheesecake Hints and Tips, Chocolate Types, Melting Chocolate

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Chocolate Cookie and Coconut Crust:
  • 1 cup shredded or flaked sweetened coconut, toasted
  • 1¼ cups Chocolate Cookie crumbs, finely ground (Use about 2 cups or 6 ounces of cookie such as Nabisco Famous Chocolate Wafers, or the chocolate cookie portion of Oreo cookies)
  • 1 ounce (2 tablespoons) bittersweet or, semisweet chocolate, coarsely chopped
  • 1 tablespoon unsalted butter, room temperature
  • 1 tablespoon water
Coconut Filling:
  • 4 (8 ounce) packages cream cheese, room temperature
  • 1 cup granulated sugar
  • 1 tablespoon light or, dark rum or, orange juice
  • 2½ teaspoons pure vanilla extract
  • ¼ teaspoon coconut extract
  • 2 tablespoons all-purpose flour
  • 5 large eggs
  • ⅔ cup canned cream of coconut such as Coco Lopez, (not coconut milk) stirred well before using
Chocolate Coconut Topping:
  • 6½ ounces bittersweet or, semisweet chocolate, coarsely chopped
  • 1 ounce unsweetened baking chocolate, coarsely chopped
  • ⅔ cup canned cream of coconut such as Coco Lopez, (not coconut milk) stirred well before using
  • 2 tablespoons light or, dark rum or, orange juice
  • ⅛ teaspoon coconut extract
Garnish:
  • About ½ cup shredded or, flaked sweetened coconut, toasted
Instructions
Preheat oven to 350 degrees F. Prepare one 9 inch round cheesecake pan or springform pan with 3 inch sides; use a pastry brush to lightly butter the pan with about 1 tablespoon of melted butter.
Chocolate Cookie and Coconut Crust:
  1. To toast coconut: spread coconut on a rimmed baking sheet and place in the oven. Stir every 2 to 3 minutes for about 10 minutes or until the coconut is lightly browned. Remove from oven.
  2. Crush or grind the whole cookies to make crumbs. Tip: process whole cookies in a food processor or small grinder. Add the toasted coconut and chocolate to the food processor and continue processing until the mixture is finely ground. Add the butter and water and mix until thoroughly mixed and mixture is crumbly.
  3. Bake: Pour the cookie crumb mixture into the springform pan. Using the back of a large spoon or the flat bottom of a measuring cup or drinking glass, press the crumb mixture firmly and evenly across the bottom of the pan. Place the pan on a baking sheet; bake 10 minutes. Remove from oven and place on a wire cooling rack to cool.
  4. When cooled, wrap bottom and sides of pan in a double layer of heavy duty aluminum foil to prepare for the bain marie water bath. The foil is to prevent any water from seeping into the cheesecake through the pan seams.
  5. Reduce oven to 325 degrees F.
Coconut Filling:
  1. In a large bowl, add the cream cheese and sugar; mix on medium low speed with an electric mixer until smooth and creamy, 1 to 2 minutes. Scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly and there are no lumps.
  2. Add the rum, vanilla extract, coconut extract, and flour; continue beating on medium low speed until thoroughly combined, about 1 minute.
  3. Add the eggs 2 at a time, beating until thoroughly combined, about 1 minute, scraping the bowl between additions. Tip: crack the eggs into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the cheese mixture. Add the cream of coconut and stir until well blended. Tip: Do not overbeat the cheesecake batter. Blend the ingredients quickly to add as few air bubbles as possible. The ingredients must be well blended, but excessive beating creates too many air pockets which can cause the cheesecake to puff up too much during baking, and then crack during the cooling process.
  4. Let the filling rest about 5 minutes to allow air bubbles to rise to the surface.
  5. Meanwhile, bring a large pot of water to boil to use for the bain marie water bath.
  6. Pour the cheesecake filling into the cookie crust.
  7. Bake: Set the foil wrapped springform pan in a larger pan or roasting pan and transfer to the oven. Carefully pour boiling water into the roasting pan to come halfway up the sides of the springform pan, and close the oven door. Bake 60 to 70 minutes. Tip: The Cheesecake is done when the edges are set but the center 2 to 3 inches are still a pool of liquid batter. The cake should look as though it has puffed a little and just barely beginning to brown. The center will still be soft and jiggly when the pan is lightly jarred or tapped with a spoon.
  8. Remove from oven, place springform pan on a wire cooling rack to cool. Immediately run a thin knife around the edge of the pan, gently pressing into the side of the pan to avoid gouging the cake. This allows the cake to contract away from the sides of the pan as it cools, helping to prevent cracks.
  9. When cheesecake is completely cooled, cover the pan and refrigerate for 12 to 24 hours before serving. Try to avoid having the covering touch the top of the cheesecake as this may mar the surface.
Chocolate Coconut Topping:
  1. Place the chopped bittersweet or semisweet and unsweetened chocolate in a medium bowl. Set aside.
  2. In a small heavy saucepan over medium low heat, heat the cream of coconut until it is hot and just beginning to steam. Remove from heat and pour over the chocolate, stirring until the chocolate is completely melted. Add rum and coconut extract, stirring until completely mixed. Remove from heat and set aside to cool about 10 minutes or until starting to cool and thicken.
  3. Pour over center of cheesecake; use a small offset spatula to spread the chocolate to the edges.
Garnish:
  1. Sprinkle toasted coconut around the outside edge of the topping.
  2. Refrigerate the cheesecake until the topping is set, 20 to 30 minutes.
Adapted from: Baggett, Nancy, The All-American Dessert Book, Houghton Mifflin Co, New York, 2005

Chocolate Cheesecake

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Chocolate Cheesecake
This cheesecake is all about 3 delicious layers of delectable chocolate. A creamy chocolate cream cheese filling is sandwiched between a crunchy chocolate cookie crust and a rich dark chocolate topping. For a little additional flair garnish the cheesecake with white and dark chocolate shards around the top.
Recipe type: Dessert | Cheesecake
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Round Springform Pan Prep: Buttered Starting Oven Temp: 350° Method: bain marie Storage: Cover and Refrigerate

Help: Cheesecake Hints and Tips, Chocolate Types, Melting Chocolate

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Chocolate Cookie Crust:
  • 18 cream-filled chocolate sandwich cookies (such as Oreo cookies,) crushed to make about 1½ cups crumbs
  • 2 tablespoons unsalted butter, melted
Chocolate Filling:
  • 8 ounces semisweet chocolate, melted and cooled
  • 4 (8 ounce) packages cream cheese, room temperature
  • 1 cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons all-purpose flour
  • 4 large eggs, room temperature
Chocolate Topping:
  • 6 ounces dark or bittersweet chocolate, chopped into small pieces
  • ¾ cup whipping (heavy) cream
  • 1 tablespoon granulated sugar
Chocolate Shard Garnish:
  • About 2 ounces dark or semisweet chocolate
  • About 2 ounces white chocolate
Instructions
Preheat oven to 350 degrees F. Prepare one 9 inch round cheesecake pan or springform pan with 3-inch sides; use a pastry brush to lightly butter the pan with about 1 tablespoon of melted butter.
Chocolate Cookie Crust:
  1. Crush or grind the whole cookies, including the cream filling, to make crumbs. Tip: place whole cookies in a food processor or small grinder. Add melted butter; stir until thoroughly mixed and mixture is crumbly.
  2. Bake: Pour the cookie crumb mixture into the springform pan. Using the back of a large spoon or the flat bottom of a measuring cup or drinking glass, press the crumb mixture firmly and evenly across the bottom of the pan. Place the pan on a baking sheet; bake 10 minutes. Remove from oven and place on a wire cooling rack to cool.
  3. When cooled, wrap bottom and sides of pan in a double layer of heavy duty aluminum foil to prepare for the bain marie water bath. The foil is to prevent any water from seeping into the cheesecake through the pan seams.
  4. Reduce oven to 325 degrees F.
Chocolate Filling:
  1. In top of a double boiler over hot water, melt the semisweet chocolate. Or, place the chocolate in a microwave-safe bowl, use 50% power and stir frequently just until the chocolate is melted; do not overheat as chocolate will burn easily. Set aside to cool slightly. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Turn the heat off and place a stainless steel, ceramic, or glass bowl on top of the hot water, the upper pan should not touch the water.
  2. In a large bowl, add the cream cheese and sugar; mix on medium low speed with an electric mixer until smooth and creamy, 1 to 2 minutes. Scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly and there are no lumps.
  3. Add the vanilla and flour; beat until mixed. Add the melted chocolate; continue beating on medium low speed until thoroughly combined, about 1 minute.
  4. Add the eggs 2 at a time, beating until thoroughly combined, about 1 minute, scraping the bowl between additions. Tip: crack the eggs into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the cheese mixture. Tip: Do not overbeat the cheesecake batter. Blend the ingredients quickly to add as few air bubbles as possible. The ingredients must be well blended, but excessive beating creates too many air pockets which can cause the cheesecake to puff up too much during baking, and then crack during the cooling process.
  5. Let the filling rest about 5 minutes to allow air bubbles to rise to the surface.
  6. Meanwhile, bring a large pot of water to boil to use for the bain marie water bath.
  7. Pour the cheesecake filling into the cookie crust.
  8. Bake: Set the foil wrapped springform pan in a larger pan or roasting pan and transfer to the oven. Carefully pour boiling water into the roasting pan to come halfway up the sides of the springform pan, and close the oven door. Bake 60 to 70 minutes. Tip: The Cheesecake is done when the edges are set but the center 2 to 3 inches are still a pool of liquid batter. The cake should look as though it has puffed a little and just barely beginning to brown. The center will still be soft and jiggly when the pan is lightly jarred or tapped with a spoon.
  9. Remove from oven, place springform pan on a wire cooling rack to cool. Immediately run a thin knife around the edge of the pan, gently pressing into the side of the pan to avoid gouging the cake. This allows the cake to contract away from the sides of the pan as it cools, helping to prevent cracks.
  10. When cheesecake is completely cooled, cover the pan and refrigerate for 12 to 24 hours before serving. Try to avoid having the covering touch the top of the cheesecake as this may mar the surface.
Chocolate Topping:
  1. In a medium heavy-bottom pan, combine the chocolate, whipping cream, and sugar. Heat and stir over low heat until chocolate is melted and topping is smooth. Remove from heat and set aside to cool about 20 minutes or until starting to cool and thicken.
  2. Pour over center of cheesecake; use a small offset spatula to spread the chocolate to the edges, letting some of the topping drip down the sides of the cheesecake.
  3. Refrigerate the cheesecake until the topping is set, 20 to 30 minutes.
Chocolate Shard Garnish:
  1. In top of a double boiler over hot water, melt the semisweet chocolate. Spread the melted chocolate in a thin layer on a cool flat surface such as a marble slab or wooden board. Work quickly so the chocolate can be spread evenly before it begins to set.
  2. In top of a double boiler over hot water, melt the white chocolate. Spread melted white chocolate over the semisweet chocolate and spread with a spatula.
  3. When the chocolate is set but not hard, hold a wide spatula at a slight angle to the chocolate and push along the top of the chocolate for 1 to 2 inches to form a thin roll of chocolate or shards. Don’t worry if they don’t curl. The broken shavings look just as nice on top of the cake.
  4. When ready to serve, decorate with chocolate curls or shards. Refrigerate leftovers.

Cherry Almond Cheesecake

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Cherry Almond Cheesecake
Cherries and Almonds are simply meant to go together, and combine beautifully in this Cherry Almond Cheesecake. Use pitted fresh cherries if in season, or substitute frozen or canned dark sweet cherries. The cherries are cooked with butter and sugars then spiked with delicious Amaretto liqueur, and create the bottom layer of the cheesecake. The almond filling is spiked with a little more Amaretto along with sliced almonds for great almond flavor.
Recipe type: Dessert | Cheesecake
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Round Cheesecake Pan Prep: Buttered Starting Oven Temp: 350° Method: bain marie Storage: Cover and Refrigerate

Help: Cheesecake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Cherry Layer:
  • 2 tablespoons unsalted butter
  • 1 tablespoon freshly squeezed lemon juice
  • 3 cups fresh or frozen pitted, or pitted canned or jarred dark sweet cherries drained
  • ¼ cup granulated sugar
  • 2 tablespoons Amaretto liqueur
Vanilla Cookie Crust:
  • 1½ cup vanilla cookie crumbs (such as Nabisco Nilla Wafer cookies or Lorna Doones)
  • 3 tablespoons unsalted butter, melted
Almond Filling:
  • 3 (8 ounce) packages cream cheese, room temperature
  • 1¼ cups granulated sugar
  • 1 tablespoon cornstarch
  • ½ cup sour cream
  • ½ cup whipping (heavy) cream
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons Amaretto liqueur
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure almond extract
  • 4 large eggs, room temperature
  • 1 cup sliced almonds, toasted, and coarsely crushed
Sour Cream Topping:
  • 1½ cups sour cream, room temperature
  • 3 tablespoons granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure almond extract
Garnish (optional):
  • Sweetened whipped cream
  • Fresh sweet cherries or maraschino cherries
  • 1 cup sliced almonds, toasted
Instructions
Cherry Layer:
  1. Melt butter in a large skillet on the stovetop over low heat. Add lemon juice and cherries, increase heat to medium high, and cook for 1 minute, stirring gently with a rubber spatula or wooden spoon. Sprinkle the sugar over the cherries, and continue to cook for 5 minutes, stirring gently Remove from heat and stir in the amaretto. Let cool to room temperature.
  2. Preheat oven to 350 degrees F. Prepare one 9 inch round cheesecake pan or springform pan with 3-inch sides; use a pastry brush to lightly butter the pan with 1 tablespoon of melted butter.
Vanilla Cookie Crust:
  1. In a medium mixing bowl, combine cookie crumbs and melted butter. Stir until thoroughly mixed and mixture is crumbly.
  2. Bake: Pour the cookie crumb mixture into the springform pan. Using the back of a large spoon or the flat bottom of a measuring cup or drinking glass, press the crumb mixture firmly and evenly across the bottom of the pan. Place the pan on a baking sheet; bake 10 minutes. Remove from oven and place on a wire cooling rack to cool.
  3. When cooled, wrap bottom and sides of pan in a double layer of heavy duty aluminum foil to prepare for the bain marie water bath. The foil is to prevent any water from seeping into the cheesecake through the pan seams.
  4. Reduce oven to 325 degrees F.
Almond Filling:
  1. In a large bowl, add the cream cheese, sugar, and cornstarch; mix on low speed with an electric mixer until smooth and creamy, 1 to 2 minutes. Scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly and there are no lumps.
  2. Add the sour cream, whipping cream, lemon juice, amaretto liqueur, vanilla extract, and almond extract; continue beating on medium low speed until thoroughly combined, about 1 minute.
  3. Add the eggs 2 at a time, beating until thoroughly combined, about 1 minute, scraping the bowl between additions. Stir in the crushed almonds. Tip: crack the eggs into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the cheese mixture. Tip: Do not overbeat the cheesecake batter. Blend the ingredients quickly to add as few air bubbles as possible. The ingredients must be well blended, but excessive beating creates too many air pockets which can cause the cheesecake to puff up too much during baking, and then crack during the cooling process.
  4. Let the filling rest about 5 minutes to allow air bubbles to rise to the surface.
  5. Meanwhile, bring a large pot of water to boil to use for the bain marie water bath.
  6. Pour the cooled cherries plus all the cherry liquids over the vanilla cookie crust, gently spread in an even layer being careful not to mar the crust. Pour the cheesecake filling over the cherry layer.
  7. Bake: Set the foil wrapped springform pan in a larger pan or roasting pan and transfer to the oven. Carefully pour boiling water into the roasting pan to come halfway up the sides of the springform pan, and close the oven door. Bake 60 to 80 minutes. Tip: The Cheesecake is done when the edges are set but the center 2 to 3 inches are still a pool of liquid batter. The cake should look as though it has puffed a little and just barely beginning to brown. The center will still be soft and jiggly when the pan is lightly jarred or tapped with a spoon.
  8. Remove from oven, place springform pan on a wire cooling rack to cool. Immediately run a thin knife around the edge of the pan, gently pressing into the side of the pan to avoid gouging the cake. This allows the cake to contract away from the sides of the pan as it cools, helping to prevent cracks.
Sour Cream Topping (optional):
  1. Add the sour cream topping after the cheesecake has been removed from the oven and cooled for 1 hour.
  2. Preheat oven to 425 degrees F.
  3. In a small bowl, combine sour cream, sugar, vanilla extract, and almond extract. Spread it evenly over the surface of the cheesecake.
  4. Bake: Return cheesecake to the oven, Bake for 5 minutes to set the topping. Remove from oven, and place on a wire cooling rack to finish cooling completely.
  5. When cheesecake is completely cooled, cover the pan and refrigerate for 12 to 24 hours before serving. Try to avoid having the covering touch the top of the cheesecake as this may mar the surface.
Garnish (optional):
  1. When ready to serve, top individual pieces with sweetened whipped cream, a few toasted sliced almonds, and a sweet or maraschino cherry.
Adapted From: The Williams-Sonoma Baking Book, Oxmoor House, New York, 2009

Caramel Apple Cheesecake

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Caramel Apple Cheesecake
Combine orange scented cheesecake with the autumn flavors of apples, walnuts and a warm caramel drizzle. A crunchy oat, walnut, and cinnamon crust provides a nice flavor and texture contrast to a creamy cheesecake
Recipe type: Dessert | Cheesecake | Caramel
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Round Springform Pan Prep: Buttered Starting Oven Temp: 350° Method: bain marie Storage: Cover and Refrigerate

Help: Cheesecake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Oat and Walnut Crust:
  • ½ cup all-purpose flour
  • ½ cup old-fashioned oats
  • ½ cup walnuts, chopped small
  • ¼ cup firmly packed light brown sugar
  • ½ teaspoon ground cinnamon
  • 5 tablespoons unsalted butter, melted
Cream Cheese Filling:
  • ¾ cup granulated sugar, divided
  • 1 tablespoon freshly grated orange zest
  • 3 (8 ounce) packages cream cheese, room temperature
  • ½ cup firmly packed light brown sugar
  • 1 tablespoon freshly squeezed orange juice
  • 1 tablespoon pure vanilla extract
  • ½ cup heavy (whipping) cream
  • 4 large eggs
Apple Topping:
  • 2 cups apple juice
  • ¼ cup granulated sugar
  • 1 tablespoon unsalted butter
  • 2 or 3 tart baking apples, such as Granny Smith
Caramel:
  • 1½ cups granulated sugar
  • ¼ cup water
  • ¾ cup heavy (whipping) cream
  • ½ teaspoon pure vanilla extract
Instructions
Preheat oven to 350 degrees F. Prepare one 9-inch round cheesecake pan or springform pan with 3-inch sides; use a pastry brush to butter the sides and bottom of pan with 1 tablespoon of melted butter.
Oat and Walnut Crust:
  1. In a medium mixing bowl, combine flour, oats, walnuts, brown sugar, cinnamon, and melted butter. Stir until thoroughly mixed and mixture is crumbly.
  2. Bake: Pour the crumb mixture into the springform pan. Using the back of a large spoon or the flat bottom of a measuring cup or drinking glass, press the crumb mixture firmly and evenly across the bottom and about ½ inch up the sides of the pan. Place the pan on a baking sheet; bake 8 minutes. Remove from oven and place on a wire cooling rack to cool.
  3. When cooled, wrap bottom and sides of pan in a double layer of heavy duty aluminum foil to prepare for the bain marie water bath. The foil is to prevent any water from seeping into the cheesecake through the pan seams.
  4. Reduce oven to 325 degrees F.
Cream Cheese Filling:
  1. In a food processor, or mini chopper, or blender, combine ¼ cup granulated sugar and orange zest, process until combined and zest is chopped fine.
  2. In a large bowl, add the cream cheese, orange sugar, remaining ½ cup granulated sugar, and brown sugar; mix on medium low speed with an electric mixer until smooth and creamy, 1 to 2 minutes. Scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly and there are no lumps.
  3. Add the orange juice, vanilla, and whipping cream; continue beating on medium low speed until thoroughly combined, about 1 minute.
  4. Add the eggs 2 at a time, beating until thoroughly combined, about 1 minute, scraping the bowl between additions. Tip: crack the eggs into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the cheese mixture. Tip: Do not overbeat the cheesecake batter. Blend the ingredients quickly to add as few air bubbles as possible. The ingredients must be well blended, but excessive beating creates too many air pockets which can cause the cheesecake to puff up too much during baking, and then crack during the cooling process.
  5. Let the filling rest about 5 minutes to allow air bubbles to rise to the surface.
  6. Meanwhile, bring a large pot of water to boil to use for the bain marie water bath.
  7. Pour the cheesecake filling into the oat and walnut crust.
  8. Bake: Set the foil wrapped springform pan in a larger pan or roasting pan and transfer to the oven. Carefully pour boiling water into the roasting pan to come halfway up the sides of the springform pan, and close the oven door. Bake 60 to 80 minutes. Tip: The Cheesecake is done when the edges are set but the center 2 to 3 inches are still a pool of liquid batter. The cake should look as though it has puffed a little and just barely beginning to brown. The center will still be soft and jiggly when the pan is lightly jarred or tapped with a spoon.
  9. Remove from oven, place springform pan on a wire cooling rack to cool. Immediately run a thin knife around the edge of the pan, gently pressing into the side of the pan to avoid gouging the cake. This allows the cake to contract away from the sides of the pan as it cools, helping to prevent cracks.
  10. When cheesecake is completely cooled, cover the pan and refrigerate for 12 to 24 hours before serving. Try to avoid having the covering touch the top of the cheesecake as this may mar the surface.
Apple Topping:
  1. In a large sauté pan over high heat, combine apple juice and sugar; bring to a boil and let cook, about 10 to 20 minutes, until reduced to about ½ cup and mixture is thickened and a golden brown color. Remove pan from heat to stop mixture from over-thickening and burning. Add the butter and stir until melted.
  2. Meanwhile, while the apple juice is cooking, peel, core, and slice apples about ¼ inches thick. Reduce the stovetop heat to medium, return the pan to the heat and add the apples. Cook apples, stirring occasionally, until soft and lightly caramelized. Remove from heat and set aside to cool.
Caramel:
  1. In a large heavy saucepan, combine the sugar and water. Bring to a boil over medium high heat, stirring frequently until sugar completely dissolves. Continue to boil until amber in color, 10 to 12 minutes, without stirring, but you can gently swirl the pan occasionally, if necessary, to even out the color. Remove pan from heat and let set about 30 seconds to allow the bubbling to subside. Tip: it is important to use a large saucepan that holds at least double the volume of the ingredients. Otherwise, when the cream is added to the hot caramel mixture it could boil up and over if the pan is too small.
  2. Meanwhile, while the caramel is cooking, in a small heavy saucepan over medium low heat, heat the cream until it is hot and just beginning to steam. Remove from heat and set aside to keep warm.
  3. Slowly and carefully pour the warmed whipping cream into the hot caramel mixture, whisking with a wire whisk until smooth. Be careful, the mixture will seem to erupt when the cream is added and the caramel will thicken. If necessary, return the pan to the heat; cook over medium heat until the caramel dissolves, about 1 to 2 minutes. Remove the pan from the heat and stir in the vanilla. Set aside to cool slightly, the caramel will thicken as it cools.
Serve:
  1. When ready to serve, rewarm the caramel and apples.
  2. Arrange the warm apple slices on top of cheesecake and drizzle with warm caramel topping. Serve additional sauce on the side. Or, spoon apple slices and caramel on top of individual slices of cheesecake.
  3. When ready to serve, Arrange the warm apple slices on top of cheesecake and drizzle with warm caramel topping. Serve additional sauce on the side. Or, spoon apple slices and caramel on top of individual slices of cheesecake.
Source: Better Homes and Gardens, New Baking Book, Meredith Corporation, Iowa, 1998
Bobby Flay, 2007
Emeril Lagasse, Emeril's Kitchens , William Morrow, 2003
The Taste of Home Fall Baking Cookbook, Reiman Media Group, Wisconsin, 2009
Yard, Sherry, The Secrets of Baking, Houghton Mifflin Company, New York, 2003

White Chocolate Raspberry Cheesecake

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White Chocolate Raspberry Cheesecake
Fresh ripe raspberries and creamy white chocolate are blended into this wonderful cheesecake that sits atop a crust of crushed vanilla cookies mixed with a little melted butter. Before serving a beautiful red raspberry sauce spiked with a touch of Chambord or Framboise liqueur is spooned on top, and garnished with a few more fresh raspberries. Undeniably delicious.
Recipe type: Dessert | Cheesecake
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Round Springform Pan Prep: Buttered Starting Oven Temp: 350° Method: bain marie Storage: Cover and Refrigerate

Help: Cheesecake Hints and Tips, Chocolate Types, Melting Chocolate

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Vanilla Cookie Crust:
  • 1 cup vanilla cookie crumbs (Use about 30 cookies such as Nabisco Nilla Wafer cookies)
  • 2 tablespoons unsalted butter, melted
White Chocolate Raspberry Filling:
  • 12 ounces white chocolate, chopped into small pieces
  • 3 (8 ounce) packages cream cheese, room temperature
  • ¾ cup granulated sugar
  • 1½ cups sour cream, room temperature
  • 1 teaspoon freshly squeezed lemon juice
  • 1 tablespoon pure vanilla extract
  • 2 tablespoons all-purpose flour, divided
  • ¼ teaspoon salt
  • 4 large eggs
  • 2½ cups (about 12 ounces) fresh raspberries
Sour Cream Topping:
  • 1½ cups sour cream, room temperature
  • 3 tablespoons granulated sugar
  • ½ teaspoon pure vanilla extract
Raspberry Sauce:
  • 1 teaspoon cornstarch
  • 2 teaspoons freshly squeezed lemon juice
  • ½ cup seedless raspberry jam
  • 1 tablespoon Chambord or Framboise raspberry liqueur (or substitute cranberry or orange juice)
Garnish:
  • About ½ cup fresh raspberries
Instructions
Preheat oven to 350 degrees F. Prepare one 9-inch round cheesecake pan or springform pan with 3-inch sides; use a pastry brush to butter the sides and bottom of pan with 1 tablespoon of melted butter.
Vanilla Cookie Crust:
  1. In a medium mixing bowl, combine vanilla cookie crumbs and melted butter. Stir until thoroughly mixed and mixture is crumbly.
  2. Bake: Pour the cookie crumb mixture into the springform pan. Using the back of a large spoon or the flat bottom of a measuring cup or drinking glass, press the crumb mixture firmly and evenly across the bottom of the pan. Place the pan on a baking sheet; bake 10 minutes. Remove from oven and place on a wire cooling rack to cool.
  3. When cooled, wrap bottom and sides of pan in a double layer of heavy duty aluminum foil to prepare for the bain marie water bath. The foil is to prevent any water from seeping into the cheesecake through the pan seams.
  4. Reduce oven to 325 degrees F.
White Chocolate Raspberry Filling:
  1. In top of a double boiler over hot water, melt the white chocolate. Set aside to cool slightly. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Turn the heat off and place a stainless steel, ceramic, or glass bowl on top of the hot water, the upper pan should not touch the water.
  2. In a large bowl, add the cream cheese and sugar; mix on medium low speed with an electric mixer until smooth and creamy, 1 to 2 minutes. Scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly and there are no lumps.
  3. Add the sour cream, lemon juice, vanilla, 1 tablespoon flour, and salt; beat until mixed. Add the melted chocolate; continue beating on medium low speed until thoroughly combined, about 1 minute.
  4. Add the eggs 2 at a time, beating until thoroughly combined, about 1 minute, scraping the bowl between additions. Tip: crack the eggs into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the cheese mixture. Tip: Do not overbeat the cheesecake batter. Blend the ingredients quickly to add as few air bubbles as possible. The ingredients must be well blended, but excessive beating creates too many air pockets which can cause the cheesecake to puff up too much during baking, and then crack during the cooling process.
  5. In a medium bowl, gently toss the raspberries with 1 tablespoon flour. Using a large rubber spatula, gently fold the raspberries into the batter.
  6. Let the filling rest about 5 minutes to allow air bubbles to rise to the surface.
  7. Meanwhile, bring a large pot of water to boil to use for the bain marie water bath.
  8. Pour the cheesecake filling into the cookie crust.
  9. Bake: Set the foil wrapped springform pan in a larger pan or roasting pan and transfer to the oven. Carefully pour boiling water into the roasting pan to come halfway up the sides of the springform pan, and close the oven door. Bake 70 to 80 minutes. Tip: The Cheesecake is done when the edges are set but the center 2 to 3 inches are still a pool of liquid batter. The cake should look as though it has puffed a little and just barely beginning to brown. The center will still be soft and jiggly when the pan is lightly jarred or tapped with a spoon.
  10. Remove from oven, place springform pan on a wire cooling rack to cool. Immediately run a thin knife around the edge of the pan, gently pressing into the side of the pan to avoid gouging the cake. This allows the cake to contract away from the sides of the pan as it cools, helping to prevent cracks.
Sour Cream Topping:
  1. Add the sour cream topping after the cheesecake has been removed from the oven and cooled for 1 hour.
  2. Preheat oven to 425 degrees F.
  3. In a small bowl, combine sour cream, sugar, and vanilla. Spread it evenly over the surface of the cheesecake.
  4. Bake: Return cheesecake to the oven, Bake for 5 minutes to set the topping. Remove from oven, and place on a wire cooling rack to finish cooling completely.
  5. When cheesecake is completely cooled, cover the pan and refrigerate for 12 to 24 hours before serving. Try to avoid having the covering touch the top of the cheesecake as this may mar the surface.
Raspberry Sauce:
  1. In a small saucepan, stir the cornstarch and lemon juice together. Add raspberry jam and stir until thoroughly combined. Heat mixture over medium low heat, stirring constantly with a rubber spatula or wooden spoon, until bubbly. Cook and stir one minute longer. Remove from heat and let mixture cool to room temperature, stirring frequently. When cooled, stir in raspberry liqueur. Cover tightly and refrigerate until chilled, at least 1 to 2 hours.
  2. When ready to serve, spoon the raspberry sauce over center of cheesecake; use a small offset spatula to spread the sauce almost to the edges.
Garnish:
  1. Just before serving, place fresh raspberries on top of raspberry sauce. Serve extra raspberries with individual slices if desired.

 

 

White Chocolate Pumpkin Cheesecake

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White Chocolate Pumpkin Cheesecake
When the fall weather turns cool this is my favorite pumpkin cheesecake, and makes an ideal choice for Halloween and Thanksgiving entertaining. The taste of pumpkin is mild with just a hint of warm spices, and the melted white chocolate adds a smooth sweetness and creaminess that is divine. The crunchy chocolate cookie crust supports the creamy cake, and is so easy to make when you just throw them into a food processor or small grinder. Top the cake with white chocolate curls and shavings to delight the eye as much as the palate.
Recipe type: Dessert | Cheesecake
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: 9" Springform Pan Prep: Buttered Oven Temp: 325° Method: bain marie Storage: Cover and Refrigerate

Help: Cheesecake Hints and Tips, Chocolate Types, Melting Chocolate

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, accurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Chocolate Cookie Crust:
  • 1½ cups cream-filled chocolate sandwich crumbs (About 18 sandwich cookies, Such as Oreo Cookies)
Filling:
  • 12 ounces white chocolate, chopped into small pieces
  • 3 (8 ounce) packages cream cheese, room temperature
  • 1 cup granulated sugar
  • ½ cup whipping (heavy) cream
  • ¾ cup pumpkin puree
  • 1 tablespoon pure vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 4 large eggs, room temperature
Garnish:
  • About 6 ounces White chocolate for curls and shavings
Instructions
Preheat oven to 350 degrees F. Prepare one 9-inch round cheesecake pan or springform pan with 3-inch sides; use a pastry brush to butter the sides and bottom of pan with 1 tablespoon of melted butter.
Chocolate Cookie Crust:
  1. Crush or grind the whole cookies, including the cream filling, to make crumbs. Tip: place whole cookies in a food processor or small grinder.
  2. Pour the chocolate crumb mixture into the springform pan. Using the back of a large spoon or the flat bottom of a measuring cup or drinking glass, press the crumb mixture firmly and evenly across the bottom of the pan. Place the pan on a baking sheet.
  3. Bake: Bake 10 minutes. Remove from oven and place on a wire cooling rack to cool.
  4. When cooled, wrap bottom and sides of pan in a double layer of heavy duty aluminum foil to prepare for the bain marie water bath. The foil is to prevent any water from seeping into the cheesecake through the pan seams.
  5. Reduce oven to 325 degrees F.
Filling:
  1. In top of a double boiler over hot water, melt the white chocolate. Set aside to cool slightly. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Turn the heat off and place a stainless steel, ceramic, or glass bowl on top of the simmering water, the upper pan should not touch the water.
  2. In a large bowl, add the cream cheese and sugar; mix on medium low speed with an electric mixer until smooth and creamy, 1 to 2 minutes. Scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly and there are no lumps.
  3. Add the melted chocolate, whipping cream, pumpkin, vanilla, cinnamon, ginger, and nutmeg; continue beating on medium low speed until thoroughly combined, about 1 minute.
  4. Add the eggs 2 at a time, beating until thoroughly combined, about 1 minute, scraping the bowl between additions. Tip: crack the eggs into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the cheese mixture. Tip: Do not overbeat the cheesecake batter. Blend the ingredients quickly to add as few air bubbles as possible. The ingredients must be well blended, but excessive beating creates too many air pockets which can cause the cheesecake to puff up too much during baking, and then crack during the cooling process.
  5. Let the filling rest about 5 minutes to allow air bubbles to rise to the surface.
  6. Meanwhile, bring a large pot of water to boil to use for the bain marie water bath.
  7. Pour the cheesecake filling into the graham cracker crust.
  8. Bake: Set the foil wrapped springform pan in a larger pan or roasting pan and transfer to the oven. Carefully pour boiling water into the roasting pan to come halfway up the sides of the springform pan, and close the oven door. Bake 60 to 80 minutes. Tip: The Cheesecake is done when the edges are set but the center 2 to 3 inches are still a pool of liquid batter. The cake should look as though it has puffed a little and just barely beginning to brown. The center will still be soft and jiggly when the pan is lightly jarred or tapped with a spoon.
  9. Remove from oven, place springform pan on a wire cooling rack to cool. Immediately run a thin knife around the edge of the pan, gently pressing into the side of the pan to avoid gouging the cake. This allows the cake to contract away from the sides of the pan as it cools, helping to prevent cracks.
  10. When cheesecake is completely cooled, cover the pan and refrigerate for 12 to 24 hours before serving. Try to avoid having the covering touch the top of the cheesecake as this may mar the surface.
Garnish:
  1. When ready to serve, decorate with white chocolate curls.
  2. Melt about 6 ounces of white chocolate. Spread the melted chocolate in a thin layer on a cool flat surface such as a marble slab or wooden board. Work quickly so the chocolate can be spread evenly before it begins to set. When the chocolate is set but not hard, hold a wide spatula at a slight angle to the chocolate and push along the top of the chocolate for 1 to 2 inches to form a thin roll of chocolate. Don’t worry if they don’t all curl. The broken shavings look just as nice on top of the cake.

Hazelnut Cheesecake

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Hazelnut Cheesecake
Hazelnut Cheesecake is absolutely rich, decadent and delicious, with a rich hazelnut flavor from top to bottom, starting with the hazelnut crust, hazelnut filling, and a few hazelnuts sprinkled on top as garnish. This recipe uses over 2 cups of hazelnuts including the crust, filling, and garnish. Toast and remove the skins for the entire recipe as the first step, then all the nuts will be ready for use.
Recipe type: Dessert | Cheesecake
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Round Springform Pan Prep: Buttered Oven Temp: 325° Method: bain marie Storage: Cover and Refrigerate

Help: Cheesecake Hints and Tips, Toasting Nuts and Seeds

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, accurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Hazelnut Crust:
  • 1 cup hazelnuts (filberts,) toasted, skins removed, finely ground
  • 2 tablespoons granulated sugar
  • 2 tablespoons unsalted butter, melted
Hazelnut Filling:
  • 4 (8 ounce) packages cream cheese, room temperature
  • 1½ cups granulated sugar
  • 1 tablespoon pure vanilla extract
  • ½ teaspoon pure almond extract
  • ¼ cup hazelnut liqueur
  • 5 large eggs, room temperature
  • 1 cup hazelnuts, toasted, skins removed, fine to coarsely chopped
Garnish:
  • Few hazelnuts, toasted, skins removed, coarsely chopped
Instructions
Preheat oven to 325 degrees F. Prepare one 9 inch round cheesecake pan or springform pan with 3-inch sides; use a pastry brush to lightly butter the pan with about 1 tablespoon of melted butter. Wrap bottom and sides of pan in a double layer of heavy duty aluminum foil to prepare for the bain marie water bath. The foil is to prevent any water from seeping into the cheesecake through the pan seams.
Hazelnut Crust:
  1. In a small mixing bowl, combine ground hazelnuts, sugar, and melted butter. Mix well and press firmly onto bottom of prepared pan. Set aside.
Hazelnut Filling:
  1. In a large bowl, add the cream cheese and sugar; mix on medium low speed with an electric mixer until smooth and creamy, 1 to 2 minutes. Scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly and there are no lumps.
  2. Add the vanilla extract, almond extract, and hazelnut liqueur; continue beating on medium low speed until thoroughly combined, about 1 minute.
  3. Add eggs, one at a time, beating after each addition; Tip: crack the eggs into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the cheese mixture. Stir in the chopped hazelnuts. Tip: Do not overbeat the cheesecake batter. Blend the ingredients quickly to add as few air bubbles as possible. The ingredients must be well blended, but excessive beating creates too many air pockets which can cause the cheesecake to puff up too much during baking, and then crack during the cooling process.
  4. Let the filling rest about 5 minutes to allow air bubbles to rise to the surface.
  5. Meanwhile, bring a large pot of water to boil to use for the bain marie water bath.
  6. Pour the cheesecake filling into the hazelnut crust.
  7. Bake: Set the foil wrapped springform pan in a larger pan or roasting pan and transfer to the oven. Carefully pour boiling water into the roasting pan to come halfway up the sides of the springform pan, and close the oven door. Bake 60 to 70 minutes. Tip: The Cheesecake is done when the edges are set but the center 2 to 3 inches are still a pool of liquid batter. The cake should look as though it has puffed a little and just barely beginning to brown. The center will still be soft and jiggly when the pan is lightly jarred or tapped with a spoon.
  8. Remove from oven, place springform pan on a wire cooling rack to cool. Immediately run a thin knife around the edge of the pan, gently pressing into the side of the pan to avoid gouging the cake. This allows the cake to contract away from the sides of the pan as it cools, helping to prevent cracks.
  9. When cheesecake is completely cooled, cover the pan and refrigerate for 12 to 24 hours before serving. Try to avoid having the covering touch the top of the cheesecake as this may mar the surface.
Garnish:
  1. When ready to serve, sprinkle a few chopped hazelnuts on top as garnish.
Adapted From: Better Homes and Gardens Ultimate Desserts, 2010

Lemon Souffle Cheesecake

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Lemon Souffle Cheesecake
Light, luscious and lemony. This cheesecake has a delicate yet distinct lemon flavor on top of a graham cracker crust. The lemon zest is processed with some of the sugar to break down the zest and release the lemon oils and lemon flavor, and the whipping cream adds to the luscious texture. Finally the egg whites are whipped and folded into the batter, producing a light and airy cheesecake that is magnificent.
Recipe type: Dessert | Cheesecake
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Round Cheesecake Pan Prep: Buttered Starting Oven Temp: 350° Method: bain marie Storage: Cover and Refrigerate

Help: Cheesecake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Graham Cracker Crust:
  • 1½ cups Graham Cracker crumbs (about 11 full graham cracker sheets)
  • 2 tablespoons granulated sugar
  • ⅓ cup unsalted butter, melted
Lemon Cream Cheese Filling:
  • 1 tablespoon freshly grated lemon zest (about 1 lemon)
  • 1½ cups granulated sugar, divided
  • 4 (8 ounce) packages cream cheese, room temperature
  • ½ cup whipping (heavy) cream, room temperature
  • ¼ cup freshly squeezed lemon juice
  • 2 teaspoons pure vanilla extract
  • 4 large egg yolks, room temperature
  • 6 large egg whites, room temperature
  • ¼ teaspoon cream of tartar
  • ¼ teaspoon salt
Garnish (optional):
  • About 1 tablespoon confectioners’ (powdered) sugar for dusting
  • Lemon peel of 1 lemon, white pith removed
  • 1 or 2 teaspoons granulated sugar
Instructions
Preheat oven to 350 degrees F. Prepare one 9 inch round cheesecake pan or springform pan with 3-inch sides; use a pastry brush to lightly butter the pan with 1 tablespoon of melted butter.
Graham Cracker Crust:
  1. In a medium mixing bowl, combine Graham Cracker crumbs, sugar, and melted butter. Stir until thoroughly mixed and mixture is crumbly.
  2. Bake: Pour the graham cracker crumb mixture into the springform pan. Using the back of a large spoon or the flat bottom of a measuring cup or drinking glass, press the crumb mixture firmly and evenly across the bottom of the pan. Place the pan on a baking sheet; bake 10 minutes. Remove from oven and place on a wire cooling rack to cool.
  3. When cooled, wrap bottom and sides of pan in a double layer of heavy duty aluminum foil to prepare for the bain marie water bath. The foil is to prevent any water from seeping into the cheesecake through the pan seams.
  4. Reduce oven to 325 degrees F.
Lemon Cream Cheese Filling:
  1. In a food processor or small food grinder, process the lemon zest and ¼ cup sugar until the sugar is yellow and the zest is broken down.
  2. In a large bowl, add the cream cheese, lemon zest sugar mixture, and remaining 1¼ cups sugar; mix on medium low speed with an electric mixer until smooth and creamy, 1 to 2 minutes. Scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly and there are no lumps.
  3. Add the whipping cream, lemon juice, and vanilla; continue beating on medium low speed until thoroughly combined, about 1 minute.
  4. Add the egg yolks; beat until combined, 1 to 2 minutes. Tip: Do not overbeat the cheesecake batter. Blend the ingredients quickly to add as few air bubbles as possible. The ingredients must be well blended, but excessive beating creates too many air pockets which can cause the cheesecake to puff up too much during baking, and then crack during the cooling process.
  5. In another large mixing bowl and using clean beaters, beat the egg whites, cream of tartar, and salt with an electric mixer until stiff peaks form. Using a balloon type whisk or large rubber spatula, gently fold about ¼ of the beaten egg whites into the cheesecake batter to lighten the batter, and then fold in the remaining egg whites.
  6. Let the filling rest about 5 minutes to allow air bubbles to rise to the surface.
  7. Meanwhile, bring a large pot of water to boil to use for the bain marie water bath.
  8. Bake: Set the foil wrapped springform pan in a larger pan or roasting pan and transfer to the oven. Carefully pour boiling water into the roasting pan to come halfway up the sides of the springform pan, and close the oven door. Bake 60 to 80 minutes. Tip: The Cheesecake is done when the edges are set but the center 2 to 3 inches are still a pool of liquid batter. The cake should look as though it has puffed a little and just barely beginning to brown. The center will still be soft and jiggly when the pan is lightly jarred or tapped with a spoon.
  9. Remove from oven, place springform pan on a wire cooling rack to cool. Immediately run a thin knife around the edge of the pan, gently pressing into the side of the pan to avoid gouging the cake. This allows the cake to contract away from the sides of the pan as it cools, helping to prevent cracks.
  10. When cheesecake is completely cooled, cover the pan and refrigerate for 12 to 24 hours before serving. Try to avoid having the covering touch the top of the cheesecake as this may mar the surface.
Garnish (optional):
  1. When ready to serve, use a fine-mesh sieve to dust the top of the cheesecake with confectioners’ sugar.
  2. Using a sharp kitchen knife, slice a lemon peel with the white pith removed into very fine threads. Toss with sugar, and sprinkle on top of the cheesecake.
Source: Geary, George, 125 Best Cheesecake Recipes, Robert Rose Inc, Ontario Canada, 2002

Lemon Cheesecake

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Lemon Cheesecake
What could be better than combining lemon zest, lemon juice, and lemon curd into a stunningly bright flavored lemon cheesecake. The lemon zest is processed with some of the sugar to break down the zest and release the lemon oils and provide a wonderfully potent lemon flavor. Lemon curd spread over the top compliments the cheesecake perfectly and gives lots of lemon pizzazz.
Recipe type: Dessert | Cheesecake
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Round Cheesecake Pan Prep: Buttered Starting Oven Temp: 350° Method: bain marie Storage: Cover and Refrigerate

Help: Cheesecake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Graham Cracker Crust:
  • 1½ cups Graham Cracker crumbs (about 11 full graham cracker sheets)
  • 2 tablespoons granulated sugar
  • ⅓ cup unsalted butter, melted
Lemon Filling:
  • 1 tablespoon freshly grated lemon zest (about 1 lemon)
  • 1¼ cups granulated sugar, divided
  • 3 (8 ounce) packages cream cheese, room temperature
  • ½ cup whipping (heavy) cream, room temperature
  • ¼ cup freshly squeezed lemon juice
  • 2 teaspoons pure vanilla extract
  • ¼ teaspoon salt
  • 4 large eggs, room temperature
Lemon Curd:
  • ¼ cup (½ stick) unsalted butter
  • ¼ cup plus 2 tablespoons granulated sugar
  • 1½ tablespoons freshly grated lemon zest (about 1½ lemons)
  • ¼ cup freshly squeezed lemon juice (about 2 lemons)
  • 1/16 teaspoon salt (pinch)
  • 3 large egg yolks
  • 1 tablespoon whipping (heavy) cream
Garnish (optional):
  • Lemon peel of 1 lemon, white pith removed
Instructions
Preheat oven to 350 degrees F. Prepare one 9 inch round cheesecake pan or springform pan with 3-inch sides; use a pastry brush to lightly butter the pan with 1 tablespoon of melted butter.
Graham Cracker Crust:
  1. In a medium mixing bowl, combine Graham Cracker crumbs, sugar, and melted butter. Stir until thoroughly mixed and mixture is crumbly.
  2. Bake: Pour the graham cracker crumb mixture into the springform pan. Using the back of a large spoon or the flat bottom of a measuring cup or drinking glass, press the crumb mixture firmly and evenly across the bottom of the pan. Place the pan on a baking sheet; bake 10 minutes. Remove from oven and place on a wire cooling rack to cool.
  3. When cooled, wrap bottom and sides of pan in a double layer of heavy duty aluminum foil to prepare for the bain marie water bath. The foil is to prevent any water from seeping into the cheesecake through the pan seams.
  4. Reduce oven to 325 degrees F.
Lemon Filling:
  1. In a food processor or small food grinder, process the lemon zest and ¼ cup sugar until the sugar is yellow and the zest is broken down.
  2. In a large bowl, add the cream cheese, lemon zest sugar mixture, and remaining 1 cup sugar; mix on medium low speed with an electric mixer until smooth and creamy, 1 to 2 minutes. Scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly and there are no lumps.
  3. Add the whipping cream, lemon juice, vanilla, and salt; continue beating on medium low speed until thoroughly combined, about 1 minute.
  4. Add the eggs 2 at a time, beating until thoroughly combined, about 1 minute, scraping the bowl between additions. Tip: crack the eggs into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the cheese mixture. Tip: Do not overbeat the cheesecake batter. Blend the ingredients quickly to add as few air bubbles as possible. The ingredients must be well blended, but excessive beating creates too many air pockets which can cause the cheesecake to puff up too much during baking, and then crack during the cooling process.
  5. Let the filling rest about 5 minutes to allow air bubbles to rise to the surface.
  6. Meanwhile, bring a large pot of water to boil to use for the bain marie water bath.
  7. Bake: Pour the cheesecake filling into the graham cracker crust. Set the foil wrapped springform pan in a larger pan or roasting pan and transfer to the oven. Carefully pour boiling water into the roasting pan to come halfway up the sides of the springform pan, and close the oven door. Bake 60 to 80 minutes. Tip: The Cheesecake is done when the edges are set but the center 2 to 3 inches are still a pool of liquid batter. The cake should look as though it has puffed a little and just barely beginning to brown. The center will still be soft and jiggly when the pan is lightly jarred or tapped with a spoon.
  8. Remove from oven, place springform pan on a wire cooling rack to cool. Immediately run a thin knife around the edge of the pan, gently pressing into the side of the pan to avoid gouging the cake. This allows the cake to contract away from the sides of the pan as it cools, helping to prevent cracks.
  9. When cheesecake is completely cooled, cover the pan and refrigerate for 12 to 24 hours before serving. Try to avoid having the covering touch the top of the cheesecake as this may mar the surface.
Lemon Curd:
  1. In a medium heavy saucepan over medium-low heat, combine butter, sugar, lemon zest, lemon juice, salt, and egg yolks. Cook and stir with a rubber spatula or wooden spoon until butter is melted and mixture is thickened, about 7 to 10 minutes, or registers 170 degrees on an instant-read thermometer. Do not allow mixture to boil or the egg yolks will curdle. Remove pan from heat.
  2. Immediately pour the hot mixture through a fine-mesh sieve to strain out the lemon zest pieces and any bits of egg that may have curdled. Stir in the whipping cream. Let cool, then pour into an airtight container and refrigerate. The curd will continue to thicken as it cools. Lemon Cheesecake
  3. When ready to serve, pour chilled lemon curd over center of cheesecake; use a small offset spatula to spread the lemon curd to the edges, letting some of the curd drip down the sides of the cheesecake.
Garnish (optional):
  1. Using a sharp kitchen knife, slice a lemon peel with the white pith removed into very fine threads. Form into curls and place on top of the curd.

Mississippi Mud Cheesecake

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Mississippi Mud Cheesecake
There are so many layers and textures and chocolate flavors in this amazing cheesecake; it’s difficult to know where to begin. The bottom starts with a mixture of graham cracker crumbs and pecans mixed with butter, sugar and egg whites for a crunchy cookie crust. Next up is a rich and chocolaty brownie layer that is first baked, and then covered with a marvelously rich chocolate and cream cheese filling. And to finish, a fudgy chocolate sauce is spread over the top along with a sprinkling of miniature marshmallows and pecans. This large Mississippi Mud Cheesecake is a feast for the eyes, a treasure for the stomach, and will be the star of any holiday table.
Recipe type: Dessert | Cheesecake | Chocolate
Serves: 12 to 14
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 10" Round Cheesecake Pan Prep: Buttered Starting Oven Temp: 350° Method: bain marie Storage: Cover and Refrigerate

Help: Cheesecake Hints and Tips, Chocolate Types, Melting Chocolate

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Ingredients
Graham Cracker and Pecan Cookie Crust:
  • 2 cups Graham Cracker crumbs (about 16 full graham cracker sheets)
  • ½ cup finely chopped pecans
  • 3 tablespoons granulated sugar
  • ½ cup (1 stick) unsalted butter, melted
  • 2 large egg whites, lightly beaten
Brownie Layer:
  • 8 ounces semisweet chocolate
  • 7 tablespoons unsalted butter
  • ¼ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons all-purpose flour
Chocolate Filling:
  • 12 ounces semisweet chocolate
  • 2 tablespoons unsweetened cocoa powder
  • ½ cup (1 stick) unsalted butter
  • 4 (8 ounce) packages cream cheese, room temperature
  • 2 cups granulated sugar
  • 2 cups sour cream
  • 1 tablespoon pure vanilla extract
  • 4 large eggs, room temperature
Chocolate Topping:
  • 6 ounces semisweet chocolate, chopped into small pieces
  • ¼ cup granulated sugar
  • ½ cup whipping (heavy) cream
  • 1 tablespoon light corn syrup
Garnish:
  • 1 cup miniature marshmallows
  • ½ cup coarsely chopped pecans
Instructions
Preheat oven to 350 degrees F. Prepare one 10 inch round cheesecake pan or springform pan with 3-inch sides; use a pastry brush to lightly butter the pan with 1 tablespoon of melted butter.
Graham Cracker and Pecan Cookie Crust:
  1. In a medium mixing bowl, combine Graham Cracker crumbs, pecans, sugar, and melted butter. Stir until thoroughly mixed and mixture is crumbly. Add the beaten egg whites and stir until thoroughly mixed.
  2. Bake: Pour the crumb mixture into the springform pan. Using the back of a large spoon or the flat bottom of a measuring cup or drinking glass, press the crumb mixture firmly and evenly across the bottom of the pan and 1 inch up the sides of the pan. Place the pan on a baking sheet; bake 8 minutes. Remove from oven and place on a wire cooling rack to cool.
Brownie Layer:
  1. In top of a double boiler over hot water, combine the semisweet chocolate, butter, and sugar, stir and heat until chocolate and butter is melted. Or, heat in a microwave-safe bowl, use 50% power and stir frequently just until the chocolate is melted; do not overheat as chocolate will burn easily. Set aside to cool slightly. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Turn the heat off and place a stainless steel, ceramic, or glass bowl on top of the hot water, the upper pan should not touch the water.
  2. Remove pan from heat, add eggs and vanilla and stir until thoroughly combined. Add flour and stir just until mixed.
  3. Bake: Pour brownie batter over cooled cookie crust. Place the pan on a baking sheet; bake 20 minutes. Remove from oven and place on a wire cooling rack to cool.
  4. When cooled, wrap bottom and sides of pan in a double layer of heavy duty aluminum foil to prepare for the bain marie water bath. The foil is to prevent any water from seeping into the cheesecake through the pan seams.
  5. Reduce oven to 300 degrees F.
Chocolate Filling:
  1. In top of a double boiler over hot water, combine the semisweet chocolate, cocoa, and butter, stir and heat until chocolate and butter is melted. Or, heat in a microwave-safe bowl, use 50% power and stir frequently just until the chocolate is melted; do not overheat as chocolate will burn easily. Set aside to cool slightly.
  2. In a large bowl, add the cream cheese and sugar; mix on medium low speed with an electric mixer until smooth and creamy, 1 to 2 minutes. Scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly and there are no lumps.
  3. Add the sour cream and vanilla; beat until mixed. Add the melted chocolate mixture; continue beating on medium low speed until thoroughly combined, about 1 minute.
  4. Add the eggs 2 at a time, beating until thoroughly combined, about 1 minute, scraping the bowl between additions. Tip: crack the eggs into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the cheese mixture. Tip: Do not overbeat the cheesecake batter. Blend the ingredients quickly to add as few air bubbles as possible. The ingredients must be well blended, but excessive beating creates too many air pockets which can cause the cheesecake to puff up too much during baking, and then crack during the cooling process.
  5. Let the filling rest about 5 minutes to allow air bubbles to rise to the surface.
  6. Meanwhile, bring a large pot of water to boil to use for the bain marie water bath.
  7. Pour the cheesecake filling over the brownie layer.
  8. Bake: Set the foil wrapped springform pan in a larger pan or roasting pan and transfer to the oven. Carefully pour boiling water into the roasting pan to come halfway up the sides of the springform pan, and close the oven door. Bake 2½ to 3 hours. Tip: The Cheesecake is done when the edges are set but the center 2 to 3 inches are still a pool of liquid batter. The cake should look as though it has puffed a little and just barely beginning to brown. The center will still be soft and jiggly when the pan is lightly jarred or tapped with a spoon.
  9. Remove from oven, place springform pan on a wire cooling rack to cool. Immediately run a thin knife around the edge of the pan, gently pressing into the side of the pan to avoid gouging the cake. This allows the cake to contract away from the sides of the pan as it cools, helping to prevent cracks.
  10. When cheesecake is completely cooled, cover the pan and refrigerate for 12 to 24 hours before serving. Try to avoid having the covering touch the top of the cheesecake as this may mar the surface.
Chocolate Topping:
  1. Place the chopped chocolate and sugar in a medium bowl. Set aside.
  2. In a small heavy saucepan over medium low heat, heat the cream until it is hot and just beginning to steam. Remove from heat and pour over the chocolate and sugar, stirring until the chocolate is completely melted. Add corn syrup, stirring until completely mixed. Remove from heat and set aside to cool about 20 minutes or until starting to cool and thicken.
  3. Reserve about 2 tablespoons of the chocolate topping to use with the garnish, and pour the remainder over center of cheesecake; use a small offset spatula to spread the chocolate to the edges, letting some of the topping drip down the sides of the cheesecake.
Garnish:
  1. Sprinkle the marshmallows over the chocolate topping, and then drizzle the reserved chocolate topping over the marshmallows. Sprinkle chopped pecans over the top.
  2. Refrigerate the cheesecake until the topping is set, 20 to 30 minutes.
Adapted From: Taste of the South Magazine, Christmas Cooking Southern Style, 2007