Apple Cheesecake

Ingredients

For the Crust
1-1/2 cups graham cracker crumbs
1/2 cup sugar
1/3 cup butter, melted

For the Apple Topping
1/2 cup sugar
1/2 cup lemon juice
1 tablespoon flour
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
6 medium to large Granny Smith or other baking apple,
peeled, cored and thinly sliced

For the Filling
3 8-ounce packages of cream cheese
3 eggs
3/4 cup sugar
1-1/2 teaspoons vanilla extract
1/2 cup apple topping

Directions

For the Crust, combine the three ingredients and press onto the bottom and about 1-1/2 inches up the sides of a 9-inch springform pan; chill in the refrigerator so the butter will set and hold the crust together.

For the Topping, place sugar, lemon juice, flour, cinnamon and nutmeg in a Dutch oven or large, deep frypan; whisk ingredients together well.

Add apples; bring to a boil, stirring often because the flour needs the boil to thicken all the juices, both from and sugar and lemon juice and from the apples as they cook.

Cover and simmer about 15 minutes or just until apples are tender. Gently stir as needed.
Remove from the heat and cool to room temperature.
Preheat your oven to 350°F.

Set aside about 1/2 cup of the topping to incorporate into the filling and refrigerate the rest until needed.

For the filling, Mix cream cheese, eggs, sugar and vanilla until well blended.

Chop up any large pieces of the reserved topping so it will distribute evenly through the filling. Otherwise, it will create holes.

Add the reserved apple topping to the filling and mix well.

Pour the filling into your chilled crust.

Bake in the preheated oven for 50 minutes. Turn the oven off and prop open the oven door. Leave the cheesecake in the oven for an additional 60 minutes.

Cool cheesecake to room temperature, and chill four hours or more.

Top with your apple topping.

Guava Cheesecake

Ingredients

1 1/2 cups chocolate-wafer or graham-cracker crumbs
1/2 cup (1 stick) butter, melted
2 tablespoons plus 2 cups sugar
1 cup guava paste
1/2 cup fresh lemon juice
2 pounds cream cheese, at room temperature
4 extra-large eggs
2 teaspoons vanilla extract
1 tablespoon grated lemon zest
1/4 cup guava marmalade or red currant jelly

Directions

1)Heat oven to 350°F (175°C). Butter a 9-inch springform pan. Mix crumbs, butter and 2 tablespoons sugar; press over the bottom and up the side of the pan. Bake until almost dry, about 10 minutes. Set aside. (Leave oven on.)

2)Heat guava paste and lemon juice in a saucepan over medium heat, whisking, until melted. Set aside.

3)Beat the cream cheese and 2 cups sugar with an electric mixer until light and fluffy. Beat in eggs, one at a time, then vanilla, lemon zest and melted guava paste. Pour into crust.

4) Wrap aluminum foil around the bottom and sides of springform pan and place in a large roasting pan. Add 1 inch boiling water. Bake until the top is firm and the filling no longer jiggles when shaken, about 90 minutes. Turn off the heat, open the oven door a few inches, and let the cheesecake cool 20 minutes before transferring to a cooling rack. Cover and refrigerate cooled cheesecake at least 6 hours.

5) Thirty minutes before serving, melt jelly with 1 tablespoon water, whisking, and gently brush on top. Chill at least 30 minutes more before serving.

Source

Travis and I made this Randy's birthday because he loves guava and cheesecake and we found this recipe. It was good but I prefer sweet cheesecake like with chocolate or something. We had with his family who all liked it.

Marble Cheesecake

Ingredients

4 squares (4 oz.) unsweetened chocolate
2 lbs. (32 oz.) cream cheese
1 cup granulated sugar
4 large eggs, lightly beaten
1 cup sour cream

Directions

1. Preheat the oven to 350 degrees.

2. Melt the chocolate in the top of a double boiler.

3. Meanwhile, in a large mixing bowl, beat the cream cheese until light and fluffy.

4. Slowly add the 3/4 cup sugar, then the eggs. Beat just until well blended. Stir in the sour cream.

5. When the chocolate has melted, stir in the remaining 1/4 cup sugar and remove from heat.

6. Scoop out one cup of the cream cheese mixture and stir into chocolate, mixing thoroughly until color is uniform. Add another 1/2 to 1 cup of the cream cheese mixture, depending on color and consistency desired.

7. Deposit the chocolate batter, about 1/4 cup at a time, on top of the light batter. To create the marble effect, dip a rubber spatula into the mix and draw swirls. Transfer the mixture into the baking pan.

8. Bake at 350 degrees until done, approximately 1 hour. Turn off oven, open oven door and let cook before refrigerating.

Source: The Joy of Cheesecake, Dana Bovbjerg & Jeremy Iggers, Barron's, 1980.

For the crust I used the Chocolate Crumb Crust. This is for Rico's birthday. He is 25! Old!

Pumpkin Cheesecake

Ingredients

2 1/2 lbs cream cheese
1 cup granulated sugar
4 large eggs, lightly beaten
3 egg yolks, lightly beaten
3 tbs. all purpose flour
2 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. ginger
1 cup heavy cream
1 tbs. vanilla extract
1 can (1 lb.) mashed pumpkin (Libby's Brand is fine)

Directions

1. Preheat the oven to 425 degrees.

2. In a large mixing bowl, beat together the cream cheese, sugar, eggs, and yolks.

3. Add the flour, cinnamon, cloves, and ginger.

4. Beat in the cream and the vanilla, then add the mashed pumpkin and beat at medium speed on an electric mixer until just mixed thoroughly.

5. Pour the mixture into the prepared crust and bake for 15 minutes. Reduce the oven temperature to 275 degrees and bake for an additional hour. Turn off the heat, but leave the cake in the oven overnight to cool.

6. As indicated above, serve the cake either warm or chilled, with whipped cream.

Source: The Joy of Cheesecake, Barron's, 1980.

Review: I found this cheesecake cookbook in my basement, as you can see it is really old, older than me. I made this cheesecake for Thanksgiving. It was really easy to make and it made the house smell of fall.