Cheese Cake Recipe

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Hands down, the BEST Cheese Cake Recipe EVER, is my grandma’s. Nothing I have ever tasted comes remotely close. I never met my grandma, but somehow I think we would’ve gotten along in the kitchen divinely.

Are they commonly used for weddings? Not on a beach in the Bahamas! Due to their ingredients, they should be refrigerated, which limits them from weddings in warm environments or at certain times a year.

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This dessert is formed of a topping made with soft, fresh cheese upon a base made from biscuit, pastry or sponge. Most modern versions in the United States use cream cheese. In Germany, the quark type is used, in Italy it’s ricotta. The type used will make a difference on the taste and texture, and if the batter is too thin, it can be thickened with gelatin or cornstarch. The topping is commonly sweetened with sugar and flavored or topped with sour cream, purée or fruit. It’s easiest to bake them in a spring form pan.

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Here's a double layer pumpkin cheesecake recipe from allrecipes.com:

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:

Preheat oven to 325 degrees F (165 degrees C). 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. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust. 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.

Enjoy!

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