Cheap, Easy, and Delicious Cheesecake Pie

My mom developed this recipe years ago because she loves cheesecake but couldn't afford the ingredients. Cheesecake can be an expensive treat, but this hits the spot without sweetened condensed milk and only one package of cream cheese (if you want). I didn't even know there was such a thing as baked cheesecake until I was about 12 or 13! I have tried other no bake cheesecakes but they are always too light and fluffy for my taste. My feeling is that cheesecake should be dense and creamy. This recipe holds a special place in my heart.

Crust:
1 package graham crackers-crushed
1/3 cup butter, melted

Mix crumbs and butter together to make the crust. Press into a pie tin.

Mix the following ingredients in order in blender mixing between additions:
1/3 cup hot tap water (scant)
3/4 cup sugar
2 tbsp butter, softened or melted
1 2/3 cup instant milk powder
(The above equals 1 can sweetened condensed milk)
then add 12 or 8 oz cream cheese, softened (12 is better, but 8 is cheaper)
1/3 cup lemon juice
1 tsp vanilla extract

Pour mixture into crust and refrigerate at least one hour or until set. Top with fruit if desired. Enjoy!

Classic Cheesecake with Berry Topping

I LOVE cheesecake. This is my version of baked cheesecake. I say it is my version because I make Junior's cheesecake filling with a graham cracker crust. The topping is a slight variation from Ina Garten, the Barefoot Contessa. I mix and matched recipes to find what works for me. Enjoy!

Graham Cracker Crust Ingredients

• 1 1/2 cups crushed graham crackers
• 1/4 cup sugar
• 1/3 cup butter, melted

Graham Cracker Crust Directions

1. In a small bowl, combine the crumbs and sugar; add butter and blend well. Press onto the bottom and up the sides of an ungreased 9-in. pie plate.
2. Refrigerate for 30 minutes before filling, or bake at 375 degrees F for 8-10 minutes or until crust is lightly browned. Cool on a wire rack before filling.

Ingredients for Cream Cheese Filling

(4) 8 ounce packages cream cheese (the regular variety, not light Neufchatel cream cheese) at room temperature 1 2/3 cups sugar 

1/4 cup corn starch 

1 tablespoon pure vanilla extract 

2 extra large eggs 

3/4 cup heavy whipping cream

Directions for the Cheesecake Filling

While the crust cools, make the cream cheese filling: Place an 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, scraping the bowl occasionally. Beat in the remaining 3 packages of cream cheese.

Increase the mixer speed to high and beat in the remaining 1 1/3 cups of sugar, then beat in the vanilla. Blend in the eggs, one at a time, beating the batter well after adding each one. Blend in the heavy cream. At this point, mix the filling only until completely blended (just like they do at Junior's). Be careful not to overmix the batter.

Gently spoon the cheese filling on top of the baked sponge cake layer. Place the springfoam pan in a large shallow pan containing hot water that comes about 1 inch up the sides of the pan. Bake the cheescake at 350 degrees Fahrenheit until the center barely jiggles when you shake the pan, about 1 hour and 10 minutes.

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 4 hours or overnight. Remove the sides of the springfoam 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. If any cake is left over, cover it with plastic wrap and store in the refrigerator.

For the topping:

• 1 cup red jelly (not jam), such as currant, raspberry, or strawberry
• 3 half-pints fresh raspberries, or a combination of berries 

To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss the raspberries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.

Pumpkin Swirl Cheesecake

I am not a lover of pumpkin pie, so instead I have a few recipes that I substitute instead. This is one of them. This is WAY easier than the end product looks. The last time I made this I forgot to add the extra 1/4 cup of sugar into the pumpkin mixture and it was still delicious. In fact, it had more of a pumpkin pie flavor, which my dinner party loved. So if you want to cut a little sugar, it won't hurt. Another tip: when baking a cheesecake, either put the springform pan in a water bath or put a pan of water on the rack below the cake.

Ingredients

      25 Ginger Snaps, crushed

      1/2 cup finely chopped pecans (optional)

      1/4 cup butter, melted

      4 packages Cream Cheese, softened

      1 cup sugar, divided

      1 teaspoon vanilla

      4 eggs

      1 cup canned pumpkin

      1 ½ teaspoons pumpkin pie spice

                        OR

            1 teaspoon ground cinnamon

            1/4 teaspoon ground nutmeg

            1 dash ground cloves

Directions

1.         Heat oven to 325 degrees F. Combine cookie crumbs, pecans and butter. Press onto bottom of 9-inch springform pan.

2.         Beat cream cheese, 3/4 cup of the sugar and vanilla with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Remove 1 ½ cup plain batter; place in small bowl. Stir remaining 1/4 cup sugar, pumpkin and spices into remaining batter. Spoon pumpkin batter into crust; top with spoonfuls of reserved plain batter. Cut through batters with knife several times for marble effect.

3.        Bake 1 hour 15 minutes or until centre is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 16 slices. Store leftover cheesecake in refrigerator.