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[deleted account]

The best cheescake I have ever made and is requested by my husband and kids for there birthday cakes is the shhhhh don't tell anyone, philly cheese recipe. It is on there website and in the lid of the box.

the only thing I do differently is I whip it and whip it so it is light and fluffy and it makes a really rich dense cake, decadent! If you want to use a ready made graham crust then just scale it down, I think it was one box, one egg, 1/4 cup of sugar...2 boxes, 2eggs,2/4 cups of sugar, 3 boxes, 3 eggs, 3/4 cup of sugar and a splash of vanilla of course.


I also watch it periodically in the oven since all temps vary it can brown the top and you don't want that, you want it a little under done and then refridgerate.

I made a lot of fancy frew frew cheescakes before and this one is always the best, in my opinion that is.

happy baking!

[deleted account]

This is my all time favorite, and I have made a lot of cheesecakes.  It also is made in a 9x13 pan, so you can serve it as bars.  (Plus it has chocolate!!!) 

German Chocolate Cheesecake

1 pkg german chocolate cake mix

1/2 c shredded coconut

1 egg

1/3 c soft butter


2 (8oz) pkgs cream cheese

3/4 c sugar

2 eggs

2 tsp vanilla

Topping (I usually only make half of this):

2 c sour cream

1 tbsp vanilla

1/4 c sugar

Blend the crust ingredients on low speed until crumbly.  Lightly press in an ungreased 13x9 inch pan.

Beat the filling ingredients on low-medium speed until smooth and fluffy.  Spread over cake mixture and bake for 20-25 minutes at 350 degrees

Mix the topping ingredients until smooth.  Spread topping over cheesecake and refrigerate 8 hours or overnight.  Cut into small squares or bars for larger pieces for dessert.

Heather - posted on 03/06/2009




1-8oz Softened Cream Cheese
1/3 cup sugar
1/2 Pint Sour Cream
2 tsp vanilla
8 oz cool whip
Graham Cracker Crust

Beat Cream Cheese until smooth. Gradually add sugar. Blend Sour Cream and vanilla into mix. Fold in Whip Cream ( I usually don't use the entire tub since it will be too soft-your choice) Spoon mixture into crust and chill for 4 hours. Enjoy

Michele - posted on 03/06/2009




awesome cheesecake, here ya go...
3 eggs
1 cup sugar
2 lb pkg cream cheese (softened)
3 TBL Spoon Bisquick (or baking mix)
3 TBL Spoon sour cream
1 cup fresh chopped fruit (if desired)
1 shortbread pie shell

`Preheat oven to 350

Cream butter and eggs. Fold in cream cheese and mix until smooth.
Add bisquick.mix well.
Add fruit (if desired)
mix in gently until fruit is all covered with mix.
spoon mixture into pie shell until it is full just below the edge of the crust.
smooth top with knife.
Bake for 50-60 minutes on 335. Will be done when it rises with splits and the edges are stilghtly golden brown.
Let cool until room temp then refrigerate

[deleted account]

Best recipe I have ever had, (and so easy).


1 ready made crust (you can make your own)

1 tub (9oz) Cool Whip

1 tub ready made frosting (I use whipped white, or vanilla if you want a richer cheesecake, subs can be made with chocolate or strawberry, etc for a flavored cheesecake)

2 pkg Cream cheese

1 T lemon juice

Fruit or other topping as desired.


Mix all together.  Put in crust.  Keep refrigerated. 


P.S.  I have tried using low fat cream cheese.  It doesn't work cuz it doesn't set up.  Make sure the cream cheese is close to room temp or you end up with a lumpy cheesecake.


I have used this recipe to make a turtle cheesecake.  Carmel ice cream topping in the crust with pecans or walnuts before the filling, then drizzle carmel and shaved chocolate on top. YUMMY!!!

Joanna - posted on 03/06/2009




This is for the New York style cheesecake:


1 cup graham cracker crumbs

2 1/2 tablespoons unsalted butter, at room temperature

1 1/2 tablespoons sugar, plus 1 1/2 cups

2 1/2 pounds cream cheese, softened

1 lemon, zested

1 orange, zested

1/2 teaspoon vanilla extract

3 tablespoons all-purpose flour

5 eggs

2 egg yolks

1/2 cup sour cream

1 vanilla bean, seeds scraped from inside of pod and reserved

1 teaspoon bourbon

Strawberry Sauce, recipe follows

Preheat oven to 375 degrees F.

Butter the bottom of a 9-inch springform pan. In a mixing bowl, combine graham cracker crumbs, butter, and 1 1/2 tablespoons sugar and mix well. Press onto bottom of springform pan and bake until golden, about 8 minutes. Set aside to cool. When completely cooled, butter the sides of the pan.

Lower oven temperature to 350 degrees F.

In a large mixing bowl with an electric mixer, combine cream cheese, 1 1/2 cups sugar, zests, and vanilla and beat until light and creamy. Add the flour, then the eggs and yolks 1 at a time, mixing well after each addition. Add the sour cream, vanilla bean seeds, and bourbon and mix until smooth. Pour mixture into prepared pan. Wrap the pan in foil and place in a roasting pan. Fill the roasting pan with enough hot water to come half way up the sides of the pan. Bake for 1 1/2 hours.

Transfer cake to a cooling rack and let cool completely. Refrigerate cake overnight before serving. Cut into wedges and top with strawberry sauce.



2 pints fresh strawberries

1/2 cup sugar

1 cup water

1 teaspoon finely grated lemon zest

2 tablespoons kirsch or brandy

Combine berries, sugar, water and zest and cook until berries are soft and the liquid is thick, about 10 minutes. Stir in the kirsch or brandy and cook for 1 minute.

Remove from the heat and let cool. Spoon on top of the cheesecake and serve.

Marina - posted on 03/06/2009




The base: 250g plain biscuit ,crushed + 150g melted butter....set aside in 20x20cm pan,in fridge.....the topping: 250g Philadelphia cream cheese whisk till creamy,then add 3Tblspoon white sugar,then add 1 whole egg...then add 100g chopped chocolate.....pour into the pan....bake 55 min in the oven 180C....

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