Raise your hand if you love cheesecake. Everybody’s up? I think it’s safe to say that most people LOVE cheesecake (though somehow neither my husband nor my dad do), so it’s about time I shared some delicious cheesecake recipes on here. (I’ve shared some before, but it’s been a while since the last one.)
This first recipe is for cheesecake pancakes, because who doesn’t want to have dessert for breakfast? Honestly, I didn’t want to like these. The cream cheese has to be prepped at least 8 hours ahead of time, so I really didn’t want to like them, but they really do taste like cheesecake, especially when topped with a fruit sauce instead of syrup. Other than prepping the cream cheese, these are made similarly to regular pancakes. Mine stuck a little more to the pan than other pancakes, so just make sure you grease the pan again between batches. We got 6 pancakes out of a half batch, so plan accordingly.
Cheesecake Pancakes (from Betty Crocker)
1 8 oz. pkg. cream cheese
2 c. Bisquick
1/2 c. graham cracker crumbs
1/4 c. sugar
1 c. milk
- Slice the cream cheese lengthwise into 4 pieces. Place on an ungreased cookie sheet, cover, and freeze 8 hours or overnight.
- Brush a griddle with veggie oil and preheat over medium heat.
- Cut the cream cheese into bite-sized pieces and set it aside. In a large bowl, stir together the Bisquick, graham cracker crumbs, sugar, milk, and eggs and whisk til blended. Stir in the cream cheese pieces.
- Pour by a little less than 1/3 c. onto the griddle. Cook til the edges are try, then turn and cook on the other side til golden brown.
The other recipe I have for you is for the best cheesecake. (!!) That’s actually what it’s called on the website, and it really is a delicious, basic cheesecake. As cheesecakes go, it was easy to make, very creamy, and it didn’t crack. The recipe calls for you to top it with cherry pie filling, but it’s also delicious on its own. Or you can top it with a different type of sauce or filling. Some of it we ate plain, but some slices we had topped with a homemade strawberry sauce. 😀
Best Cheesecake (from Kraft)
1 3/4 c. graham cracker crumbs
1/3 c. melted butter
1 1/4 c. sugar
3 8 oz. pkg. softened cream cheese
1 c. sour cream (Greek yogurt works too.)
2 tsp. vanilla
1 21 oz. can cherry pie filling (optional)
- Preheat the oven to 350 degrees. In a medium bowl, mix together the graham cracker crumbs, butter, and 1/4 c. sugar. Press the crumb mix firmly onto the bottom and
2 1/2 incheshalfway up the sides of a 9 inch springform pan; set aside.
- In a large bowl, beat together the cream cheese and 1 c. sugar on medium til well blended. Add the sour cream and vanilla; mix well. Add the eggs, 1 at a time, beating on low after each addition, just til blended. Pour into the crust.
- Bake 60-70 minutes or til the center is almost set. Turn the oven off, open the door slightly, and let set for 1 hour. After 1 hour, remove from the oven and cool completely on a wire rack. After it cools, refrigerate 4 hours or overnight. Loosen the cheesecake from the rim of the pan, remove the sides of the pan, and top the cheesecake with the filling just before serving.
Are you a cheesecake person, and if so, what’s your favorite flavor? (I love basic cheesecake, but I think chocolate chip is my favorite.)