New York Style Cheesecake

I go this recipe from allrecipes.com.  It was really good.  I followed the recipe as written and didn't make any changes.  My cake did crack a little but it still tasted really good.

Chantal's New York Cheesecake

• 15 graham crackers, crushed
• 2 tablespoons butter, melted
•  
• 4 (8 ounce) packages cream cheese
• 1 1/2 cups white sugar
• 3/4 cup milk
• 4 eggs
• 1 cup sour cream
• 1 tablespoon vanilla extract
• 1/4 cup all-purpose flour

Directions-

Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

German Chocolate Cake

Here's the top secret Clayson family chocolate cake recipe--

German Chocolate Cake

1 3/4 c. sugar

1/2 c. shortening

3 eggs

1/2 c. milk

1tsp vanilla

3 Tbls cocoa

1 tsp soda

1 tsp salt

2 1/4 c flour

1 c boiling water

Cream sugar, shortening, and eggs. Mix in milk, vanilla, cocoa, soda, salt, and flour.   Slowly add water. Mix till smooth.  Pour into a greased and floured 9x13 inch pan or two 9 inch rounds. Bake at 375 degrees for 25 min or until a toothpick comes out clean. 

Swirled Pumpkin-Cream Cheese Bars

I made these for a work luncheon. We topped them with a little whipped topping.   They were yummy.  Perfect for fall.

Yield:  Makes 24 bars


6 tablespoons butter, melted and cooled
1 3/4 cups sugar
3 large eggs
1 cup canned pumpkin
1 3/4 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
1 package (8 oz.) cream cheese, at room temperature

1. In a bowl, with an electric mixer on medium speed, beat butter and 1 1/2 cups sugar until smooth. Beat in 2 eggs, pumpkin, and 1/3 cup water until well blended, scraping down sides of bowl as needed. In another bowl, mix flour, cinnamon, baking soda, baking powder, and nutmeg; stir or beat into butter mixture until well blended. Spread batter evenly in a buttered and floured 10- by 15-inch baking pan.
2. In a bowl, with an electric mixer on medium speed, beat cream cheese, remaining egg, and remaining 1/4 cup sugar until smooth.
3. Drop cream cheese mixture in 24 evenly spaced 1-tablespoon portions over batter. Pull a knife tip through filling to swirl slightly into batter.
4. Bake in a 350° oven until center of pumpkin batter (not cream cheese mixture) springs back when touched, about 30 minutes. Let cool completely in pan, then cut into 24 bars.

 Recipe from myrecipes.com

Hummingbird Cake

First off, I love the name of this cake. It's not something boring like "banana pineapple cake", even though that's what the cake is. Anyway, I had extra bananas and needed to do something with them. I found this recipe on Bake or Break. I made it and loved it.

Ingredients:

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups sugar
• 1 teaspoon ground cinnamon
• 3 large eggs, beaten
• 1 cup vegetable/canola oil
• 1 1/2 teaspoons vanilla extract
• 1 (8-ounce) can crushed pineapple, undrained
• 1 cup chopped pecans
• 2 cups chopped bananas

Preheat oven to 350°. Grease and flour a 9X13 cake pan. Set aside.

Combine flour, baking soda, salt, sugar, and cinnamon in a large bowl. Add eggs and oil, stirring until dry ingredients are moistened. Stir in vanilla, pineapple, pecans, and bananas.

Pour batter into prepared pan. Bake for 35-40 minutes, until a toothpick inserted in the center comes out clean.

After cooling, frost with cream cheese frosting. Garnish with pecans, if desired. Store in refrigerator.