I have been asked to do a cheesecake themed party for our family reunion in November and I was hoping that all you creative brains here on CC have some wonderful cheesecake recipes that you are willing to share. I only have a limited few and am looking to do about 40 different cakes.
Post your cheesecakes here! And thank you so much for you help!! Love you all!
Cherry Crumb Cheesecake
Graham Cracker Crust
Preheat oven to 375
Ingredients:
1 1/2 cups crushed graham crackers
1/4 cup sugar
1/3 cup butter, melted
Bake at 375 degrees F for 8-10 minutes or until crust is lightly browned. Cool.
Cherry Filling
Ingredients:
1 can of Cherry topping
After crust has cooled spread the cherry topping over crust and refrigerate for an hour.
Cream Cheese Filling
Ingredients:
4 (8ounce) packages cream cheese
1 2/3 cups sugar
¼ cup cornstarch
1 tablespoon pure vanilla extract
2 large eggs
¾ cup heavy whipping cream
Place one 8-ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl.
Beat with an electric mixer on low until creamy, about 3 minutes, then beat in the remaining 3 packages of the cream cheese.
Increase the mixer speed to high and beat in the remaining 1 1/3 cups of the sugar, then beat in the vanilla.
Blend in the eggs, one at a time, beating the batter well after each one.
Blend in heavy cream.
At this point mix the filling only until completely blended Be careful not to overmix the batter.
Gently spoon the cheese filling on top of the baked crust and cherry layer.
Sprinkle crumb topping over cheesecake.
Crumb topping
Combine 1/2 cup flour, 3 tablespoons packed brown sugar, 1/2 teaspoon ground cinnamon and 1/4 teaspoon salt. Mix in 3 tablespoons softened butter or margarine with a fork.
Place the springform pan (should be wrapped in foil) in a large shallow pan containing hot water that comes about 1 inch up the side of the pan.
Bake the cheesecake until the center barely jiggles when you shake the pan, about 1 hour.
Cool the cake on a wire rack for 1 hour.
Then cover the cake with plastic wrap and refrigerate until it's completely cold, at least 8 hours or overnight.
Remove the sides of the springform pan.
Slide the cake off of the bottom of the pan onto a serving plate.
Or, if you wish, simply leave the cake on the removable bottom of the pan and place it on a serving plate.
Store any leftover cheesecake in the refrigerator.
hope you enjoy this recipe!!!!!! Its a good one, my hubby is a cheesecake fanatic and this is his favorite
!!!!!!!!!!!!
Kara
New York
I got an email from my cousin who asks me "I was at this place once, cant remember where exactly, but we had this awesome cheescake that tasted like somthing you'd find on top of a wedding cake...like the buttercream icing or something. Can you do that?"
Um...could she be any less descriptive? I have looked up buttercream cheesecake all day and NO ONE has this. Is this even a real recipe?an someone share it if it is...ugh...family... 
once you have a basic cheesecake recipe, you can pretty much add anything to it...I suggest grabbing the Philly cheesecake cookbook or just looking up variations online. I love my turtle, pumpkin, pralines and cream, or just PLAIN cheesecake. Cheesecakes are so versatile you can pretty much make one into any flavor you want...even appetizer versions that have salmon (yuk) in them. 
I've baked a brownie-bottomed cheesecake and then decorated it with a choc buttercream basket weave and drizzled melted choc across the top. Very rich but very yummy. Also have baked the Southern Living Pecan Pie Cheesecake a few time and everyone LOVES it!
http://www.recipezaar.com/54426
I have a few cheesecake recipes on my school recipe page....help yourself!
http://www.kahoks.org/kreitner/HTM/recipes.htm
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