A really easy to make but delicious cheesecake recipe.

Ingredients

• 15 graham crackers, crushed
• 2 tablespoons butter, melted
• 4 (8 ounce) packages cream cheese
• 1 1/2 cups white sugar
• 3/4 cup milk
• 4 eggs
• 1 cup sour cream
• 1 tablespoon vanilla extract
• 1/4 cup all-purpose flour

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 5 tablespoons butter, melted
• 1 cup sugar, plus
• 1 tablespoon sugar
• 3 (8 ounce) packages cream cheese
• 1 teaspoon vanilla
• 1 cup canned pumpkin
• 3 eggs
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice
• whipped cream

Directions

1. Preheat oven to 350 degrees F.
2. Make the crust by combining the graham cracker crumbs with the melted butter and 1 T sugar in a medium bowl.
3. Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste.
4. Keep it crumbly.
5. Put foil partway up the outside part of an 8-inch springform pan.
6. Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan.
7. You don't want the crust to form all of the way up the back of each slice of cheesecake.
8. Bake the crust for 5 minutes, then set aside until you are ready to fill it.
9. In a large mixing bowl combine the cream cheese, 1 C sugar, and vanilla.
10. Mix with an electric mixer until smooth.
11. Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue beating until smooth and creamy.
12. Pour the filling into the pan.
13. Bake for 60-70 minutes.
14. The top will turn a bit darker at this point.
15. Remove from the oven and allow the cheesecake to cool.
16. When the cheesecake has come to room temperature, put it into the refrigerator.
17. When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces.
18. Serve with a generous portion of whipped cream on top.

Ingredients

Cheesecake Layer:

• 2 (8-ounce) packages cream cheese, softened
• 1/2 cup sugar
• 3 eggs
• 1/4 cup sour cream
• 1 tsp vanilla extract
• 4 oz. chopped Hershey chocolate bar, melted

Chocolate Cake:

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY’S Cocoa
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

Chocolate Frosting:

• 1/2 cup (1 stick) butter
• 2/3 cup HERSHEY’S Cocoa
• 3 cups powdered sugar
• 1/3 cup milk
• 1 teaspoon vanilla extract

2 cups Hershey’s Milk Chocolate Chips

Directions

To prepare the cheesecake:

1. Preheat oven to 325 degrees F. Line a 10-inch round baking pan with aluminum foil. Let the edges of foil extend over sides of pan and then spray the foil with non-stick cooking spray.
2. In large bowl, beat cream cheese, sugar and vanilla extract at medium speed with an electric mixer until creamy and smooth. Whisk eggs in a bowl; add to cream cheese mixture. Blend just until eggs are incorporated. Stir in sour cream and melted chocolate.
3. Pour batter into prepared pan. Bake for 45 minutes, or until the top just starts to turn golden.
4. Let the cheesecake cool completely in its pan on a wire rack then cover and chill for 4 hours.

To prepare the chocolate cake:

1. Heat oven to 350°F. Grease and flour two 10-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

To prepare the chocolate frosting:

1. Melt butter. Stir in cocoa.
2. Alternately add powdered sugar and milk, beating to spreading consistency.
3. Add small amount additional milk, if needed. Stir in vanilla.

To assemble:

1. Spread a layer of frosting on top of one chocolate cake.
2. Using edges of foil as handles, remove cheesecake from pan and peel away foil. Carefully layer the cheesecake on top of the frosted cake. If the cheesecake becomes hard to work with, you can place in the freezer for 20-30 minutes.
3. Spread some chocolate frosting on top of the cheesecake layer.
4. Place second chocolate cake on top and ice with frosting on top and on all sides. Decorate the sides of the cake with Hershey’s chocolate chips.

Makes 1 (10-inch) cheesecake.

Ingredients

• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 1/2 teaspoon vanilla extract
• 2 eggs
• 1 (9 inch) prepared graham cracker crust
• 1/2 cup pumpkin puree
• 1/2 teaspoon ground cinnamon
• 1 pinch ground cloves
• 1 pinch ground nutmeg
• 1/2 cup frozen whipped topping, thawed

Directions

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
4. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

• 25 Oreos
• 4 tb Butter -- melted
• 32 oz Cream cheese, room temp
• 1 1/2 c Sugar -- divided
• 2 tb Flour
• 4 Eggs -- room temp.
• 3 Egg yolks -- room temp.
• 1/3 c Whipping cream
• 2 ts Vanilla -- divided
• 1 3/4 c Oreos -- crushed ; about 15 ea
• 2 c Sour cream

Crust: Process oreos and butter in food processor, press into springfoam pan. (No size stated). Filling: Beat cream cheese; add 1 1/4 c sugar, beat 3 minutes. Mix in flour. While beating, add eggs and yolks, mixing until smooth. Beat in whipping cream and 1 t vanilla. Pour 1/2 into crust. Sprinkle oreos; add all remaining ingredients for filling. Place pan in 425-degree oven for 15 minutes. Reduce heat to 225-degrees and bake for 50 minutes. Remove from oven; turn oven temperature to 350-degrees. Stir sour cream, 1/4 c sugar and 1 tsp. vanilla together, spread
over cake, bake 7 minutes. Remove from oven; cool to room temperature in draft-free place. Cover and refrigerate overnight or up to 3 days. Before serving, remove sides of pan. Serve chilled.

I've searched the archives and found a bunch of Thanksgiving related links for you as you prepare for a house of in-laws that you didn't really want coming over anyways but now you have to cook for. While I can't take your in-laws off of your hands, I can make it a little easier for you with some recipes and tips posted here. Hope this helps!

• How do you cook a turkey?
• How to prepare Thanksgiving Day dinner
• How to avoid a Thanksgiving Day disaster
• Thanksgiving 101
• How to make gravy without lumps
• How to grill up your Thanksgiving turkey
• Amazing barbecued or roasted turkey recipe
• Hearty turkey chili recipe
• Homestyle turkey soup recipe
• Smoked beer can turkey recipe
• New ideas for a classic Thanksgiving
• Beer can turkey recipe
• Dark chocolate and pumpkin cheesecake recipe
• Alternatives to pumpkin pie
• Easy pumpkin pie recipe
• Cider glazed turkey recipe
• Food Network's Thanksgiving Central
• Celebrate Thanksgiving with Epicurious

Technorati Tags : turkey, thanksgiving, Canada, recipes, pumpkin

Crust

• 2 c Crushed Snackwells brand Fat Free Cinnamon Snacks (about 1 1/2 boxes)
• 3 tb Sugar
• 3 to 4 Tb Liquid Butter Buds*

Filling

• 8 oz Philadelphia Brand Fat Free Cream Cheese
• 1/2 c Sugar
• 1/2 c Egg Beaters
• 1 t Lemon juice
• 1 t Vanilla
• 3 tb Flour

Topping

• 1 cn 21 oz cherry pie filling
• 2 c Dream Whip
• 2 tb Grape Nuts cereal

* Butter Buds come in a powder form for sprinkling on corn etc. and they come in foil packs you mix with 4 oz of water to make an excellent Butter Substitute that's FAT FREE.

1. Combine the crust ingredients and press into bottom of 9 X 13 inch casserole dish that has been sprayed with NONFAT cooking spray. Beat all the filling ingredients together until smooth. Pour into the prepared baking dish. Bake at 350 degrees F. for 20-30 minutes. Cool.Spread Cherry Pie filling over top. Top with Dream Whip and sprinkle grape nuts on top.

Technorati Tags : cherry, cheesecake, dessert, recipe

Chocolate cookie crust:

• 1 c  Pecan pieces
• 6    Deep dark chocolate fudge cookies/ (recipe follows)
• 1 ts Unslated butter; melted

Chocolate cheesecake:

• 8 oz Semisweet chocolate
• Broken in 1/2-oz pieces
• 1/4 c  Brewed coffee; full strength
• 3/4 lb Cream cheese; softened
• 3/4 c  Granulated sugar
• 1/2 ts Salt
• 3 Eggs
• 1 ts Vanilla

Pumpkin cheesecake:

• 2 ts Unsalted butter; melted
• 1 lb Cream cheese
• 3/4    Granulated sugar
• 2 tb All-purpose flour
• 1/2 ts Salt
• 3    Eggs
• 1 ts Vanilla
• 1 c  Pumpkin puree
• 1/4 ts Ground cinnamon
• 1/4 ts Ground allspice
• 1/8 ts Ground cloves
• Semisweet chocolate ganache
• 1 c  Heavy cream
• 2 tb Unslated butter
• 2 tb Granulated sugar
• 12 oz Semisweet chocolate :: Broken into 1/2-oz pieces

Preheat oven to 325F. Toast the pecan pieces on a baking sheet in pre-heated oven for 6 to 8 minutes.  Remove form the oven and allow to cool to room temperature. Lower oven temperature to 300 F.  In a food processor fitted with metal blade, chop the cookies and the pecans until they are crumbs (yield about 2 cups of crumbs), about 20 to 30 seconds.  Set aside.

Coat the bottom of a 9"x3" springform pan with 1 tsp. melted butter.  Use hands to press 1 cup of crumbs to a uniform level and thickness on the butter bottom of pan. Set aside.

To prepare the chocolate cheesecake, heat 1 inch of water in the bottom half of a double boiler over medium-high heat.  Place the semisweet chocolate and coffee in the top half of the double boiler.  Tightly coverthe top with film wrap and allow to heat for 6 to 8 minutes.

Remove from heat and stir until smooth.

Place 3/4 pound softened cream cheese, 3/4 cup sugar, and 1/2 tsp. salt in a bowl of an electric mixer fitted with a paddle.  Beat on low for 1 minute and on medium for 2 minutes.  Scrape down bowl.  Add 3 eggs, oneat a time, beating on high for 20 seconds and  scraping down the bowl after each addition.  Then beat mixture for 1 minute more on high.  Add 1 tsp. vanilla and beat on medium for 15 seconds.  Add the melted chocolate mixture and beat on medium for 30 seconds.  Remove bowl from the mixer. Use a rubber spatula to finish mixing the batter until it is smooth and thoroughly combined.  Pour cheesecake mixture into the prepared springform pan, spreading evenly.  Keep at room temperature while preparing pumpkin cheesecake batter.

To prepare pumpkin cheesecake, coat the inside of a 9"x1 1/2" cake pan with 1 tsp. butter.  Line the pan with an 8-inch square of parchment paper.  Coat the parchment paper with the remaining teaspoon of butter. Set aside until needed.

Place 1 pound of softened cream cheese, 3/4 cup sugar, the flour, and 1/2 tsp. salt in the bowl of electric mixer fitted with a paddle.  Beat on low for 1 minute and on medium for 2 minutes.  Scrape down sides of bowl,then beat on medium for 2 more minutes and on high for 3 minutes.

Scrape down bowl.  Add 3 eggs, one at a  time, beating on high for 20 seconds and scraping down bowl after each addition.  Add 1 tsp. vanilla and beat onmedium for 15 seconds, then beat on high for 2 more minutes.  Add the pumpkin puree, cinnamon, allspice, and cloves, then beat on medium for 30 seconds.  Remove the bowl from the mixer. Use a rubber spatula to finishmixing the batter until it is smooth and thoroughly combined.  Pour the pumpkin cheesecake mixture into the prepared cake pan, spreading evenly.

Place a 9"x1 1/2" cake pan partially filled with 4 cups of hot water on the bottom rack of the 300 F oven (the bottom rack should be at least 3 inches below the center rack).  Place both cheesecakes on the center rack of the oven and bake for 1 hour and 10 minutes, until the internal temperature of the cheesecake fillings reaches 170 degrees F.  Turn off the oven and allow the cheesecakes to remain in the oven for an additional 20 minutes.  Remove form the oven and cool at room temperature for 20 minutes.

Refrigerate the chocolate cheesecake for 1hour, but keep pumpkin cheesecake at room temperature (do not remove either cake from pan.  To prepare the ganache, heat the heavy cream, butter, and sugar in a 2 1/2-quart saucepan over medium-high heat.  When hot, stir to dissolve sugar.  Bring the mixture to a boil.  Place the chocolate in a stainless steel bowl.  Pour the boiling cream over the chocolate and allow to stand for 5 minutes.  Stir until smooth.  Allow to cool to room temperature.

Pour 1 cup of the semi-sweet chocolate ganache over the top of the chilled chocolate cheesecake.  Spread evenly over the top of the cake.  Invert the pumpkin cheesecake onto the layer of ganache.  Gently press down on the cake to set in place.  Wrap the entire springform pan with film wrap and refrigerate for 3 hours.

The cheesecake can now be released from the springform.  Remove film wrap and wrap a damp, hot towel around the sides of the pan (the towel should be large enough to completely wrap around and cove the sides of the pan) and hold around the pan form 1 minute.  Carefully release and remove the springform pan.  Using a cake spatula, smooth the sides of the cake with 2 to 3 Tbsps. of the ganache.  Spread the remaining ganache evenlyacross the top of the cake.  press remaining cookie/pecan crumbs into the sides of the cake, coating evenly.  Refrigerate for at least 30 minutes before cutting and serving.  Heat the blade of the serrated slicer under hot water before cutting and run it under hot water after making each slice.  (In the notes section of the recipe called The Chef's Touch, Marcel suggests the following:  For an extra special touch, decorate the top of the uncut cake with sour cream and brown sugar: whisk together in a stainless steel bowl 3/4 cup sour cream and 1 Tbsps. light brown sugar.  Pour the mixture onto the center area of the cake.  Using a spatula, spread the sour cream to within 2 inches of the outside edge of the top of the cake.  Now for the final touch, evenly space 12 pecan halves 1/2 inch from the outer edge of the top.  refrigerate for an hour before cutting and serving.)  This is complicated and time-intensive, but it is really and truly worth the work and can easily be done a little at a time over a few days. 

Technorati Tags : chocolate, cheesecake, pumpkin, recipe, pie, recipe

• Vanilla cookie crust
• 5 Squares semisweet chocolate
• 3 pk (8-oz each) cream cheese -- softened
• 3/4 c Sugar
• 3 Whole smilin' eggs
• 1 t Vanilla
• 1 c Dairy sour cream

1. Prepare Vanilla Cookie Crust: press mixture evenly onto bottom and 2 inches up side of a buttered 9-inch springform pan.
   Melt chocolate over hot, not boiling, water; cool.
   Preheat oven to very slow (275~).
2. Beat cream cheese, sugar, eggs and vanilla in a large bowl with electric mixer until smooth. Stir in cooled melted chocolate and sour cream until blended. Pour into prepared pan.
3. Bake in preheated very slow oven (275~) for 1 hour and 45 minutes. Turn off heat; let cake cool in oven with door ajar. Remove from oven to wire rack; cool to room temperature; refrigerate.
4. Garnish with whipped cream and chocolate curls, if you wish.

Technorati Tags : cheesecake, chocolate, recipe, dessert

• 20 vanilla sandwich cookies
• 1/4 cup margarine, melted
• 24 ounces cream cheese, softened
• 2/3 cup granulated sugar
• 2 tablespoons cornstarch
• 3 eggs
• 3/4 cup mashed bananas (about 2)
• 1/2 cup whipping cream
• 2 teaspoons vanilla extract

1. Preheat oven to 350 degrees F.
2. Place cookies in a blender; process with on/off pulse until finely crushed. Add margarine; process with pulses until blended. Press crumb mixture onto bottom of 10-inch springform pan; refrigerate.
3. Beat cream cheese in large bowl with electric mixer at medium speed until creamy. Add sugar and cornstarch; beat until blended. Add eggs, one at a time, beating well after each addition. Beat in bananas, whipping cream, and vanilla. Pour cream cheese mixture into prepared crust. Place pan on cookie sheet and bake 15 minutes.
4. Reduce oven temperature to 200 degrees F (DO NOT forget to reduce temperature - very important) and continue baking 75 minutes or until center is almost set. Loosen edge of cheesecake; cool completely on wire rack before removing rim of pan. Refrigerate cheesecake, uncovered, 6 hours or overnight.
5. Allow cheesecake to stand at room temperature 15 minutes before serving.

• 1 large package (550 g) Oreos (48 cookies)
• 1/4 cup (50 mL) butter, melted
• 4 8-ounce (250 g) packages cream cheese, softened
• 1 cup (250 mL) sugar
• 1 teaspoon (5 mL) vanilla
• 1 cup (250 mL) sour cream
• 4 eggs, lightly beaten

1. Preheat oven to 325 degrees F (160C) if using a silver 9-inch (2.5 L) springform pan; heat to 300 F (150C) if using a dark, nonstick springform pan. Place 30 of the cookies in a resealable plastic bag. Flatten bag to remove air, then seal bag. Finely crush cookies by rolling a rolling pin across the bag. (This can also be done in a food processor.) Place crushed cookies in a bowl. Add melted butter and mix well. Press firmly into bottom of pan.
2. In a large bowl with electric mixer on medium speed, beat the cream cheese, sugar and vanilla until well blended. Add sour cream; mix well. Gradually add the beaten eggs, beating just until blended. Chop or crush the remaining 18 cookies. Gently stir 11/2 cups (325 mL) of the chopped cookies into cream-cheese batter. Pour batter over crust; sprinkle with the remaining chopped cookies.
3. Bake for one hour and 10 minutes or until centre is almost set. Cool. Refrigerate for three hours or overnight. Cut into 16 pieces. Store any leftover cheesecake in the refrigerator.

• 1/2 c  Raisins
• 1 tb Brandy
• 2 c  Cream Cheese; Softened
• 1/2 c  Whipping Cream
• 1/2 t  Vanilla Extract
• 1/4 c  Dark Brown Sugar
• 1 t  Cinnamon; Ground
• 1/2 c  Mini Chocolate Chips

Garnish

• 1 x  Cinnamon; Ground

Mix the raisins and brandy (making sure all the raisins are coated) and let soak for 15 minutes.  In another bowl, beat the cream cheese and whipping cream until well blended and smooth.  Add the vanilla, mixing well.  Blend in the brown sugar and cinnamon.  Mix in the "slushed" raisins and chocolate chips, blending well.  Garnish with a light dusting of cinnamon.  Serve at room temperature.

Makes about 3 3/4 cups of dip.

SUGGESTED DIPPERS: 

Graham Crackers, Honeydew Melon, Strawberries, Peaches, Dried Fruit, Pound Cake Cubes

Technorati Tags : chocolate, cheesecake, dessert, dip, recipe