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In a medium bowl, combine graham crumbs, sugar, and butter. Mix until well combined and press into the bottom and about ¾-inch up the sides of a 9-inch springform pan. In a medium bowl, with an electric mixer on medium speed, beat the cream cheese, sugar, and vanilla until fluffy, scraping the sides as neede.
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Place the brown sugar and butter in a saucepan over medium heat. Once they start to melt together, add the caramelized pecans, and stir to combine. Cook the pecans until they are caramelized and toasty, for about 4 minutes. Remove from the heat, place the nuts in a baking sheet or plate, and let them cool down.
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Take your pick from these creative cheesecake recipes, including Banana Pudding Cheesecake, Oreo Cheesecake, and Mixed Berry Cheesecake Cupcakes. Our easy cheesecake recipes will become staples in your dessert recipe rotation. Here are 42 of our favorites. 01 of 50.
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For the Cheesecake Filling. Preheat your oven to 325 degrees F. Spray an 8"x8" baking pan with nonstick spray and set aside. In a medium sized mixing bowl, beat the sugar and cream cheese until smooth, about 2 minutes. In a small bowl, whisk together the milk, cornstarch, and salt.
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Step 2: Make the Graham Cracker Crust. In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Stir until well combined. Press the crumbs into an even layer on the bottom of the prepared pan. Bake the crust for 10 minutes, until set. Remove the pan from the oven and set aside.
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Line the bottoms of two 9-inch (23cm) cake pans with parchment paper and grease the sides. 11. In a large mixer bowl, cream the butter and sugar together on medium speed until light in color and fluffy, about 3-4 minutes. 12. Add the sour cream and strawberry extract and mix until combined. 13.
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Preheat the oven to 350°F. To make the crust: Stir together all of the crust ingredients, mixing until thoroughly combined. Press the crumbs into the bottom and up the sides of the pie pan, making a thicker layer on the bottom than on the sides.
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Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean and dip into warm water between each slice. Serve cheesecake with desired toppings (see Note).
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Cake Box sells a range of celebration cakes. They also sell cheesecakes, brownies, cupcakes, party platters, vegan cakes, and 'picture perfect' cakes, with collections such as Easter, caramel.
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Preheat oven to 350°F (176°C). Prepare a 9 inch springform pan with a circle of parchment paper in the bottom and grease the sides. If your springform pan leaks, then you'll want to use a 9 inch cake pan for the cake layer. In a medium sized bowl, combine the flour, sugar, cocoa, baking soda, baking powder and salt.
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Set pan aside. In a large bowl, combine graham cracker crumbs, sugar, and melted butter; stir well to combine. Firmly pat the mixture into the prepared pan. Bake in preheated oven for 8 minutes. Place partially baked crust on a cooling rack and set aside while you prepare the filling.
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Turn off the oven and crack the door open or prop it open with a wooden spoon. Let the cheesecake cool slowly for 1 hour. Run a knife around the edge of the cake and cool the cake completely. Remove the cheesecake from the oven and from the water bath, unwrap the foil, and transfer it to a cooling rack.
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13. Bourbon Peach Streusel Cheesecake. Crunchy graham cracker crust and streusel topping, creamy cheesecake and whipped cream, and fresh, fruity peaches combine with bourbon for the ultimate boozy cheesecake. You can use canned peaches to enjoy this summery treat any time.
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Double wrap the bottom of the springform pan with foil, sealing it tightly to prevent water from getting into the pan. Preheat oven to 350°F. In a large bowl mix the graham cracker crumbs, butter, granulated sugar, and salt together evenly. Press the mixture into the bottom and up the sides of 9-inch springform pan.
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Add mixture to the pan and press into the bottom and 1 inch of the sides using your hands. Bake the crust for 8-9 minutes then cool. Make Cheesecake Mixture: In a large mixing bowl with an electric hand mixer on medium speed, beat together cream cheese and sugar until smooth. Add sour cream, heavy cream, and extracts.
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Use these measurements for a biscuit crumb crust for these mini cheesecakes: 1 cup (105g) digestive biscuit crumbs (7 biscuits) + 30g butter, melted + 2 Tablespoons (25g) sugar. Grind the biscuits into crumbs, combine with sugar, then stir in the melted butter. Press into liners and pre-bake as directed in Step 2.
