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Key Lime Cheesecake

By scoobydoo9876 | Published on April 21, 2008 | 0 comments | Categories: Sweet Treats | Cheesecake

If you enjoy Key Lime Pie you will love this cheesecake

This recipe comes from http://www.tasteofhome.com/Recipes/Two-Tone-Cheesecake but I have altered it to be a Key Lime Cheesecake.
Ingredients for the Cheesecake

Crust

1 1/2 cups graham cracker crumbs
6 tbsp of granulated sugar
6 tbsp of butter melted

Filling

4 packages (8 oz each) cream cheese, softened
1 3/4 cups of granulated sugar
3/4 cup heavy whipping cream
4 eggs lightly beaten
3/4 cup of lime juice

Topping
I used the rest of the heavy whipping cream and a few tablespoons of sugar to make homemade whipped cream. Be sure to place the bowl and mixing attachment into the freezer to chill before whipping the cream.
I also used a lime. I sliced it into coins and then rolled them in sugar before placing on top of the cheesecake.

Directions

In a bowl, combine cracker crumbs, sugar, and butter. Press into the bottom of a greased 10 inch springform pan. Place on a baking sheet. Bake at 325 degrees for ten minutes. Cool on a wire rack.
In a large mixing bowl, beat the cream cheese and sugar until smooth. Gradually beat in cream. Add eggs; beat on low speed until combined.
Pour in the lime juice and mix until combined
. Pour over the crust. Return the cheesecake to the baking sheet.Bake the cheesecake on a baking sheet at 325 degrees for 65-75 minutes or until center is almost set.
Cool on wire rack for 10 minutes. Carefully run a knife round edge of pan to loosen. Cool one hour longer.Meanwhile, place the whipping cream in a chilled mixing bowl to mix.
After the cream is whipped you can use a pipping bag and a tip to create a border on the cheesecake.

Pumpkin Cheesecake

A delicious cheesecake perfect for fall

This recipe originates from this site http://www.tasteofhome.com/Recipes/Two-Tone-Cheesecake
I have then added flavorings to turn it into a pumpkin cheesecake.

Ingredients

Crust

1 cup graham cracker crumbs
1/2 cup of ginger snap cookies crushed
6 tbsp of granulated sugar
6 tbsp of butter melted

Filling

4 packages (8 oz each) cream cheese, softened
1 3/4 cups of granulated sugar
3/4 cup heavy whipping cream
4 eggs lightly beaten
1 teaspoon of cinnamon
1 teaspoon of nutmeg
1/2 teaspoon of ground cloves
1 can (15oz) of pure pumpkin

Topping
2/3 cup of pecans crushed
1/3 cup of walnuts crushed
2/3 cup ofbrown sugar
3 tablespoons of melted butter
1/2 teaspoon of cinnamon

Directions

In a bowl, combine cracker crumbs, cookie crumbs, sugar, and butter. Press into the bottom of a greased 10 inch springform pan. Place on a baking sheet. Bake at 325 degrees for ten minutes. Cool on a wire rack.
In a large mixing bowl, beat the cream cheese and sugar until smooth. Gradually beat in cream. Add eggs; beat on low speed until combined.
Next add in the cinnamon, nutmeg, and ground cloves. Beat until mixed in.
Then add in the can of pumpkin. Beat until well blended.
Pour over the crust.
Return the cheesecake to the baking sheet.Bake the cheesecake on a baking sheet at 325 degrees for 65-75 minutes or until center is almost set.
Cool on wire rack for 10 minutes. Carefully run a knife round edge of pan to loosen. Cool one hour longer
For the topping mix all the ingredients together. Sprinkle on top of the cheesecake. I used a kitchen torch to try and melt the sugar but it wasn't such a good dea.