Put The Fork Down And Back Away From The Cheesecake
From barbequeman 15 years ago
- 60 minutes to make
- Serves 16
This is a cheesecake I stole from one of those grocery store "free cookbooks" whilst shopping for a Christmas party one year. Put out by McCormick and Company (spices), the book, copyright 2002, is entitled Flavors of the Season. Read more As any cook would do, after a number of parties, I altered the recipe..... See less
Ingredients
- 1 1/2 cups graham cracker crumbs ( the boxed kind work quite nicely ) shopping list
- 1 TB sugar shopping list
- 1/2 Tsp cinnamon ( probably should use McCormick...) shopping list
- 1/4 Tsp nutmeg shopping list
- 1 stick butter shopping list
- 3 packages cream cheese - leave out so they soften... shopping list
- 1 cup sugar shopping list
- 2 TB flour shopping list
- 1/2 Tsp vanilla extract shopping list
- 2 Tsp orange extract shopping list
- 1/4 cup milk shopping list
- 3 eggs shopping list
- fruit, chocolate or other topping of your choice shopping list
How to make it
- Combine the graham crackers, 1 TB sugar, cinnamon and nutmeg.
- Melt the butter, and stir into the graham cracker mixture.
- Using a 9 inch springform pan, press the graham cracker mixture on the bottom and sides of the pan, about 1 1/2 inches up the side of the pan.
- Next, on low speed, beat the cream cheese, flour, sugar ( 1 cup ), orange and vanilla extracts together until creamy.
- In a separate bowl, lightly beat the eggs and milk, and fold into the cream cheese mixture. Mix well, eliminating all lumps.
- Pour this filling into the springform pan. Place the pan on a baking sheet, as the butter will melt and burn on the bottom of your oven if placed directly on a rack.
- Bake for 40 to 60 minutes, until the outer 2 to 3 inches of the cheesecake are firm when shaken gently. The cheesecake will rise while baking, and settle back into the pan when cooling.
- After about 20 minutes of cooling on a wire rack, release, but do NOT remove, the springform. Cool for an additional hour.
- Remove the pan side, and place the cheesecake in the freezer overnight. Huh? I find slicing the cheesecake much easier with a warm knife and frozen cheesecake - plus the frozen slices can be drizzled with chocolate or caramel, and it sets very nicely.
- Slice into 16 pieces, and top with your favorite topping....
The Rating
Reviewed by 7 people-
Thank you for posting your recipe. It all sounds very good!
annieamie
in Los Angeles loved it
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LOVE THE TITLE AND THE RECIPE SOUNDS GREAT TOO. THANKS YOU FOR THE POST.
dragonwings647
in Duchesne loved it
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Oooooo, barbeque! This sounds divine. My friend is a food scientist and "recipe creationist" (believe it or not!) at McCormick. She's done KFC, Pizza Hut, Olive Garden and various other original dishes for these places and many more. I am a cheesecak...more
lacrenshaw
in Horsham loved it
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