Cast Iron Cheesecake Recipes

6-INCH CHEESECAKE RECIPE

6-Inch Cheesecake Recipe image

Provided by insanelygood

Time 3h50m

Number Of Ingredients 9

Ingredients

2/3 cup graham cracker crumbs
2 tablespoons granulated sugar
3 tablespoons unsalted butter, softened
12 ounces cream cheese, room temperature
1/4 cup granulated sugar
2 large eggs, lightly beaten
1/2 teaspoon pure vanilla extract
2 teaspoons cornstarch
1/3 cup sour cream

Steps:

Preheat the oven to 350 degrees Fahrenheit.
For the crust, combine the graham cracker crumbs, 2 tablespoons of granulated sugar, and butter with a fork. Press the mixture firmly into the bottom and sides of a 6-inch springform pan. Bake the crust for 6 minutes. Set aside.
For the cheesecake filling, beat together the cream cheese and sugar until light and fluffy. Beat in the eggs, vanilla, and cornstarch until combined. Stir in the sour cream until the batter is smooth and free of lumps.
Pour the batter into the crust and bake at 350 degrees Fahrenheit for 35 minutes. Let the cake cool in the oven with the door slightly open for 3 hours.
Refrigerate until ready to serve. Top with fresh strawberry slices. Enjoy!

Nutrition Facts : Calories 382 cal

CARAMEL-PECAN CHEESECAKE PIE

Caramel-Pecan Cheesecake Pie image

In fall or any time of year, this nutty, rich and delicious pecan pie recipe is one I am proud to serve. While it seems very special, this caramel pecan cheesecake is a snap to make. -Becky Ruff, Monona, Iowa

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

1 sheet refrigerated pie crust
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
1-1/4 cups chopped pecans
1 jar (12-1/4 ounces) fat-free caramel ice cream topping
Additional fat-free caramel ice cream topping, optional

Steps:

Preheat oven to 375°. Line a 9-in. deep-dish pie plate or cast-iron skillet with crust. Trim and flute edges. In a small bowl, beat cream cheese, sugar, 1 egg and vanilla until smooth. Spread into crust; sprinkle with pecans., In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour slowly over pecans., Bake 35-40 minutes or until lightly browned (loosely cover edges with foil after 20 minutes if pie browns too quickly). Cool on a wire rack 1 hour. Refrigerate 4 hours or overnight before slicing. If desired, garnish with additional caramel ice cream topping.

Nutrition Facts : Calories 502 calories, Fat 33g fat (11g saturated fat), Cholesterol 142mg cholesterol, Sodium 277mg sodium, Carbohydrate 45g carbohydrate (26g sugars, Fiber 2g fiber), Protein 8g protein.

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