Time to bake the cheesecakes! (Get it...it's a take on the "time to bake the donuts" Dunkin Donut man commercials.)
Now that the weather is cooling down, we won't mind leaving our ovens on to bake a luscious, mouth watering, award winning cheesecake, right?
Here is my "Taste of Home magazine" award winning cheesecake recipe. In addition to being published in Taste of Home magazine, this recipe has been published in several of their "Best Of" cookbooks over the years!
3/4 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons butter, melted
2 packages (8 ounces each) cream cheese, softened
2 cartons (8 ounces each) Mascarpone cheese
1 cup sugar
1 tablespoon lemon juice
1 tablespoon vanilla extract
4 eggs, lightly beaten
1 small container of heavy cream
¼ cup powdered sugar
1 tablespoon caramel ice cream topping
Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square).
Securely wrap foil around pan.
In a bowl, combine cracker crumbs and sugar; stir in butter.
Press onto the bottom of prepared pan.
Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack.
For filling, in a large mixing bowl, beat the cheeses, sugar, lemon juice and vanilla until smooth.
Add eggs; beat on low speed just until combined. Pour over crust.
Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
Bake at 325° for 50-60 minutes or until center is just set and top appears dull.
Remove springform pan from water bath.
Cool on a wire rack for 10 minutes.
Carefully run a knife around the edge of pan to loosen; cool 1 hour longer.
Remove sides of pan.
Before serving, prepare topping.
Place heavy cream in a stand mixer and mix on high speed until almost stiff.
Stop mixer and add powdered sugar.
Continue mixing until ready to spread.
Garnish cheesecake with whipped topping; drizzle with caramel.