Cheesecake - then and now

As an end to my family/friend dinner yesterday, Nonja asked if I'd make cheesecake and again I was thrilled to agree! The cheesecake I make has been a hit for over 20 years with family and friends and even strangers and it is the most versatile recipe EVER!! Because I'm trying to learn to cook "leaner", I adapted my recipe to reduce some of the carbs and fat and it still came out just great!

Basic recipe

5 pkgs cream cheese - 8 oz each at room temperature (I used three reduced fat and two regular packages)
2 large containers sour cream (I used 16 oz 0% fat Greek Fage yogurt as replacement for half the sour cream)
2 cups sugar (I used 1 cup sugar and Splenda equivalent to 1 cup)
6 eggs
Tablespoon of pure vanilla extract
Tablespoon of lemon juice (or teaspoon of lemon extract)

Graham cracker crust

Crush 2 packets of graham crackers. Add 6 Tablespoons unsalted melted butter and 1/4 cup sugar and blend. Should be able to press into pan and it will hold its shape but not leak butter. This recipe will make a 9" spring-form pan cheesecake and probably a 6" spring-form also. I generally make individual cheesecakes using 3" spring-form pans and it fills 8 of them.

First, make your crust. Press into pan and refrigerate until ready to use.
Second, mix basic recipe ingredients all together. It's ok if there are some bits of cream cheese that don't smoosh up :)

Fill your pans about 3/4 full. Bake at 300 degrees about 1 hour 15 minutes. Cakes should be set but not browned. Don't worry if they puff a little bit as they'll settle back when removed from the oven. If they are too jiggly, keep them in the oven another 15 minutes. Remove from oven and pour topping over cake (topping: large container sour cream, teaspoon vanilla, 1/2 cup sugar). Return to oven for 15 minutes. Cool cakes completely before removing from pans.

Now, here are some variations that I've made to this recipe.

Caramel pecan: Boil brown sugar, butter and cream to hard stage and stir in some pecans. Pour onto waxed paper and cool. Chop into pieces and put in the bottom of the pans before adding cheesecake batter. Pour in half the batter. Twirl in caramel sauce (make your own or use ice cream topping). Top with remainder of batter. Bake as usual.

Chocolate raspberry: Instead of using graham crackers for the crust, use some chocolate cookies. Pour in half the cheesecake batter (omit lemon flavor and use raspberry flavor or chocolate extract). Twirl in raspberry syrup (I love Melba Sauce). Grate really fine chocolate and sprinkle that over the top. Add remaining batter and grate more chocolate over the top.

Pumpkin: Use gingersnaps for the crust. Add a small can of pumpkin to the basic recipe as well as some ginger, nutmeg and cinnamon (omit lemon). This is probably my very favorite variation.

Chocolate chocolate chocolate: Use chocolate cookies crushed up as the crust (mix with butter as usual). Melt 6-8 oz bittersweet or semisweet chocolate and add to basic recipe. Omit lemon flavor.