Nancys Cheese Cake Recipes

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NANCY'S BUTTERSCOTCH CHEESECAKE



Nancy's Butterscotch Cheesecake image

Yet another Butterscotch Cheesecake:)This is one that my mother used to make for me on my birthday as it combines two favorites--hope you enjoy-

Provided by Peggy Lynn

Categories     Cheesecake

Time 8h40m

Yield 12 serving(s)

Number Of Ingredients 12

1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
6 tablespoons butter or 6 tablespoons margarine, melted
1 (3 3/4 ounce) package regular butterscotch pudding mix
1/2 cup granulated sugar
1 1/2 cups milk
3 (8 ounce) packages cream cheese, softened
3 eggs
1 teaspoon vanilla
2 cups sour cream
1/2 cup powdered sugar (sifted)
1/2 teaspoon vanilla

Steps:

  • Combine crumbs, the 1/3 cup granulated sugar and the butter or margarine;press into bottom and 2-1/2 inches up sides of a 9-inch springform pan.
  • In small saucepan combine pudding mix and the remaining 1/2 cup granulated sugar;stir in milk.
  • Cook and stir til thickened and bubbly.
  • Remove from heat; cover surface with clear plastic wrap and cool in refrigerator no more than 20 minutes.
  • In large mixer bowl beat cream cheese until fluffy;add eggs and beat til blended.
  • Add vanilla and the cooled pudding.
  • Blend well.
  • Pour into prepared crust.
  • Bake in 375 oven for 50 minutes or til knife inserted just off-center comes out clean.
  • Combine sour cream, vanilla and powdered sugar;spread atop cheesecake.
  • Return to oven for 2 minutes.
  • Cool to room temperature.
  • Chill in refrigerator at least 8 hours before serving if possible.
  • *Cook time reflects chill time*.

Nutrition Facts : Calories 475.6, Fat 36.1, SaturatedFat 20.3, Cholesterol 148.4, Sodium 346.8, Carbohydrate 31.9, Fiber 0.3, Sugar 25.3, Protein 7.5

NANCY'S FAMOUS CANNOLI CREAM CHEESECAKE



Nancy's Famous Cannoli Cream Cheesecake image

Whoa ... this is a really delicious cheesecake. You'll really notice the ricotta cheese in this one. Cannoli's are one of my favorite desserts at my local Italian restaurant and I loved the flavor the crushed shells added. It's pretty impressive!

Provided by Nancy A.

Categories     Other Desserts

Time 1h30m

Number Of Ingredients 12

1 1/4 c crushed cannoli shells
1 Tbsp unsweetened cocoa powder
1 3/4 c sugar
1/4 c melted butter
3 pkg 8 ounces each, cream cheese, softened at room temperature
1/2 c heavy cream
1 container (15 onces) ricotta cheese
1 large orange, grated (use zest only)
4 large eggs, lightly beaten
2 tsp vanilla
1 1/4 c semi sweet mini chocolate chips
1/4 c sifted powdered sugar

Steps:

  • 1. Preheat oven to 350 degrees. Line the bottom of a 9 inch spring form pan with aluminum foil and spray lightly with baking spray.
  • 2. To make crust: Combine 1 cup crushed cannoli shells (use 6 large or 12 mini's to equal approximately 1 1/4 cups, crushed), 1 tablespoon unsweetened cocoa powder, 1 tablespoon sugar, and 1/4 cup melted butter. Pat into bottom of prepared pan. Set aside.
  • 3. To make filling: In large mixer bowl, using paddle attachment, beat until smooth, 3 packages softened cream cheese, 1 1/2 cups, plus 2 tablespoons sugar, and 1/2 cup heavy cream. Add in eggs, orange zest, vanilla and ricotta. Mix until well incorporated. Fold in chocolate chips. Pour batter over crust in prepared pan, and bake for approximately 60-70 minutes ( oven temperatures may vary), until filling is set.
  • 4. Cool to room temperature, then chill in refrigerator at least 2 hours or overnight.
  • 5. Before serving, remove sides from pan, and peel off aluminum foil from bottom and place cheesecake on serving platter or cake plate, Garnish with remaining 1/4 cup crushed cannoli shells,1/4 cups mini chocolate chips, 1/4 cup sifted powdered sugar, and additional orange zest, if desired. Store in refrigerator.

NANCY'S CHEESE CAKE



Nancy's Cheese Cake image

Great recipe

Provided by Nancy Potter

Categories     Other Desserts

Time 1h20m

Number Of Ingredients 6

2 c graham crackers (crushed)
1/4 lb butter
1/2 c sugar
3 pkg 8 oz. cream cheese
3 eggs
1/4 tsp vanilla

Steps:

  • 1. Mix together first 3 ingredients and line bottom of 8'' or 9'' spring form pan with mixture. Press down with fingers.
  • 2. Beat until smooth,the cream cheese, eggs & vanilla, pour mixture on top of crust. Bake at 325 for 50 minutes.
  • 3. For the topping: 1 pt. Sour cream ½ cup sugar 1 tsp. Vanilla After 50 minutes, pour topping on and bake an additional 10 minutes. Cool and refrigerate over night.

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