Western Cheesecake Recipes

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SOUTHWEST COWBOY CHEESECAKE



Southwest Cowboy Cheesecake image

Make and share this Southwest Cowboy Cheesecake recipe from Food.com.

Provided by Mr. Bill in TN

Categories     Cheese

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 17

1 1/2 cups crumbled tortilla chips
3 tablespoons butter
16 ounces cream cheese
2 large eggs
1/4 teaspoon salt
8 ounces cheddar cheese, shredded
4 ounces green chilies, chopped
1 cup sour cream
2 tablespoons taco seasoning
1/2 cup red bell pepper, diced
1/2 cup yellow pepper, diced
1/2 cup green pepper, diced
1/2 cup tomatoes, diced & drained
1/2 cup black olives, chopped
1/2 cup green olives, chopped
1/2 cup scallion, chopped
1 salsa, of your choice

Steps:

  • Preheat oven to 325F.
  • Combine the crushed chips and butter and press into a 9" springform pan.
  • Bake 15 minutes.
  • Set aside to cool.
  • In large mixing bowl, whip cream cheese until fluffy.
  • Beat in the salt and eggs, one at a time until smooth.
  • Fold in the shredded cheese and green chilies.
  • Pour into the prepared crust and bake for 30 minutes.
  • Combine the sour cream and taco seasoning and pour over the hot cheesecake.
  • Cool to room temperature and then refrigerate overnight.
  • Just before serving, garnish decoratively with the diced and chopped vegetables.
  • A spiral pattern works nicely.
  • Serve with accompanying salsa.

Nutrition Facts : Calories 304.3, Fat 27.9, SaturatedFat 17, Cholesterol 112.7, Sodium 370.9, Carbohydrate 5, Fiber 0.8, Sugar 1.5, Protein 9.8

THE BEST CHEESECAKE



The Best Cheesecake image

We've created the cheesecake of your dreams - rich, dense and creamy with a buttery, not-too-sweet graham cracker crust. Easy-to-follow instructions ensure a smooth, crack-free top every time.

Provided by Food Network Kitchen

Categories     dessert

Time 10h30m

Yield 8 to 10 servings

Number Of Ingredients 9

6 tablespoons unsalted butter
1 1/2 cups graham cracker crumbs (see Cook's Note)
2 tablespoons sugar
Pinch fine salt
Four 8-ounce packages cream cheese, at room temperature
2 cups sugar
1 cup sour cream
2 tablespoons pure vanilla extract
4 large eggs, at room temperature

Steps:

  • Position a rack in the middle of the oven and preheat to 325 degrees F.
  • For the crust: Put the butter in a medium microwave-safe bowl, cover with a paper towel and melt in the microwave in 10-second increments. Brush a 9-inch springform pan with some of the melted butter.
  • Stir together the remaining butter with the graham cracker crumbs, sugar and salt. Press the crumb mixture into the bottom of the pan, taking care to get the crust evenly to the edges. Bake until golden brown, 15 to 18 minutes. Let cool. Place the pan on a large sheet of foil and wrap up the sides. Place in a roasting pan.
  • For the cheesecake: Beat together the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and vanilla and beat until just combined. Mix in the eggs by hand, one at a time, until just combined. (Take care not to overmix or the cheesecake will puff up and crack.) Pour the batter evenly over the crust, smoothing the top. Pour enough hot water into the roasting pan to come about halfway up the sides of the foil-wrapped springform pan. Bake until the outside of the cake is set but the center is still slightly loose, about 1 hour and 20 minutes.
  • Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
  • Run a knife around the edge of the pan once more and unlock to unmold the cheesecake. Transfer to a serving platter or cake stand and smooth the edges with a knife.

OUR BEST CHEESECAKE



Our Best Cheesecake image

Not only is this our best cheesecake-a rich, creamy, cherry-topped showstopper--it's also one of the easiest to make!

Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips     PHILADELPHIA Cream Cheese

Time 6h25m

Yield 16

Number Of Ingredients 8

1 ¾ cups HONEY MAID Graham Cracker Crumbs
⅓ cup butter, melted
1 ¼ cups sugar, divided
3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 teaspoons vanilla
3 eggs
1 (21 ounce) can cherry pie filling

Steps:

  • Heat oven to 350 degrees F.
  • Mix graham crumbs, butter and 1/4 cup sugar; press onto bottom of 9-inch springform pan.
  • Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
  • Bake 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
  • Top with pie filling before serving.

Nutrition Facts : Calories 341.4 calories, Carbohydrate 36.2 g, Cholesterol 97.9 mg, Fat 20.6 g, Fiber 0.2 g, Protein 5 g, SaturatedFat 11.1 g, Sodium 277.1 mg, Sugar 18 g

NORTHWEST CHEESECAKE SUPREME



Northwest Cheesecake Supreme image

This is an adopted recipe. I have not yet tried it, but the reviews below seem to vouch for its dependability. If you have specific suggestions, please let me know!

Provided by spatchcock

Categories     Cheesecake

Time 1h40m

Yield 10 serving(s)

Number Of Ingredients 10

1 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons margarine, Melted
32 ounces cream cheese, Softened
1 cup sugar
3 tablespoons unbleached all-purpose flour
4 large eggs
1 cup sour cream
1 tablespoon vanilla
1 (21 ounce) can cherry pie filling

Steps:

  • Combine crumbs, 3 tablespoons sugar and margarine, press onto bottom of 9-inch spring form pan.
  • Bake at 325 degrees F., 10 minutes.
  • Combine cream cheese, 1 cup sugar and flour, mixing at medium speed on electric mixer until well blended.
  • Add eggs, one at a time, mixing well after each addition.
  • Blend in sour cream and vanilla; pour over crust.
  • Bake at 450 degrees F., 10 minutes.
  • Reduce temperature to 250 degrees F.; continue baking for 1 hour.
  • Loosen cake from rim of pan; cool before removing rim of pan.
  • Chill.
  • Top with pie filling just before serving.
  • VARIATION:.
  • Substitute 1 1/2 cups finely chopped nuts and 2 T sugar for graham cracker crumbs and sugar.

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