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Heavenly Cheesecake

Heavenly Cheesecake

A prized cheesecake, this one will please even the fussiest guest!



  1. Heat oven to 325 degrees F.
  2. Mix cookie crumbs and butter in small bowl. Press evenly in bottom of springform pan, 10 x 3 or 9 x 3 inches. Refrigerate while preparing filling.
  3. Beat cream cheese in large bowl with electric mixer on medium speed until smooth.
  4. Gradually beat in sugar until smooth.
  5. Beat in eggs, one at a time. Beat in vanilla extract, melted baking chips and half-and-half until blended.
  6. Pour over crust; smooth top.
  7. Bake 55 to 60 minutes or until center is set; cool 15 minutes.
  8. Run metal spatula around side of cheesecake to loosen.
  9. Cover and refrigerate at least 8 hours, but no longer than 48 hours.
  10. Remove side of pan. Top cheesecake with strawberries. Garnish with mint leaves.
  11. Store covered in refrigerator.

Yield: 16 servings

Variation: If you're a baker who likes to add your own touch, try stirring in 1/2 cup of these favorites: miniature semisweet chocolate chips; chopped candied fruits; chopped dried cranberries or dried cherries; chopped hazelnuts or pecans; or crushed hard peppermint candies.

How-To: Don't have a springform pan? Make and bake this recipe in a 13 x 9 x 2-inch rectangular pan. Cut the cheesecake into squares, or cut with cookie cutters in holiday shapes. Miniature cookie cutters make mini-cheese the perfect size for placing on cookie plates.

Nutrition Information: 1 Serving: Calories 345 (Calories from Fat 225 ); Total Fat 25 g (Saturated Fat 15 g); Cholesterol 95 mg; Sodium 190 mg; Total Carbohydrate 24 g (Dietary Fiber 0g); Protein 6 g

Percent Daily Value*: Vitamin A 14 %; Vitamin C 0%; Calcium 8 %; Iron 4 %

Exchanges: 1 1/2 Starch; 5 Fat

* Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo credit: Betty Crocker 2007/TM General Mills.


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