Cheesecake Recipes

Cheesecake

 

With the choices in our collection of cheesecake recipes, you can easily make this delicious dessert for any occasion and any taste.

Cheesecake is a decadent, delicious dessert. Smooth and creamy, it is the tastiest and most elegant way to end a meal. It's no wonder people have been perfecting it since early Roman times. Different recipes call for different ingredients. Most cheesecake recipes use cream cheese, but quite a few also have ricotta cheese or cottage cheese as the main ingredient and are equally delicious. We have flavors from plain to the intensely rich New York cheesecake to gourmet tastes like pumpkin, eggnog or cookies and cream. Try your favorite or try a new recipe, these are the creamiest, tastiest cheesecakes to indulge in.

Use these Simple Secrets to Perfect Cheesecake for help with common baking problems. You don't need to be a star baker to make this wonderful dessert..

Junior's Cheesecake Recipe

This is true New York Cheesecake, the one that customers line up around the block to get from Junior's restaurant in Brooklyn. The Flatbush Avenue  landmark has been serving up slices of this heavenly melt-in-your mouth cheesecake for over 50 years. This is the authentic recipe for Junior's New York Cheesecake.

cheesecakerecipe

Junior's New York Cheesecake

Sponge Cake Crust Ingredients:

• 1/3 cup sifted cake flour
• 3/4 teaspoon baking powder
• 1/8 teaspoon salt
• 2 extra-large eggs, separated
• 1/3 cup sugar
• 1 teaspoon pure vanilla extract
• 2 drops pure lemon extract
• 2 Tablespoons unsalted butter, melted
• 1/4 teaspoon cream of tartar

Cheesecake Filling Ingredients:

• 4 8-ounce packages cream cheese (use only full fat), at room temperature
• 1 2/3 cups sugar
• 1/4 cup cornstarch
• 1 Tablespoon pure vanilla extract
• 2 extra-large eggs
• 3/4 cup heavy or whipping cream

Sponge Cake Crust Directions:

1. Preheat the oven to 350 degrees F and generously butter the bottom and sides of a 9-inch springform pan (preferably a nonstick one). Wrap the outside with aluminum foil, covering the bottom and extending all the way up the sides.

2. In a small bowl, sift the flour, baking powder, and salt together.

3. Beat the egg yolks in a large bowl with an electric mixer on high for 3 minutes.

4. With the mixer running, slowly add 2 Tablespoons of the sugar and beat until thick light yellow ribbons form, about 5 minutes more. Beat in the extracts.

5. Sift the flour mixture over the batter and stir it in by hand, just until no more white flecks appear. Blend in the melted butter.

6. Wash the mixing bowl and beaters really well (if even a little fat is left, this can cause the egg whites not to whip).

7. Place the egg whites and cream of tartar into the bowl and beat with the mixer on high until frothy. Gradually add the remaining sugar and continue beating until stiff peaks form (the whites will stand up and look glossy, not dry).

8. Fold about one-third of the whites into the batter, then the remaining whites. Don't worry if you still see a few white specks, they'll disappear during baking.

9. Gently spread out the batter over the bottom of the pan, and bake just until set and golden (not wet or sticky), about 10 minutes. Touch the cake gently in the center. If it springs back, it's done. Watch carefully and don't let the top brown.

10. Leave the crust in the pan and place on a wire rack to cool. Leave the oven on while you prepare the cheesecake batter.

Cheesecake Filling Directions:

1. Place one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl and beat with an electic mixer on low until creamy, about 3 minutes, scraping down the bowl several times.

2. Blend in the remaining cream cheese, one package at a time, scraping down the bowl after each one.

3. Increase the mixer speed to medium and beat in the remaining 1 1/3 cups sugar, then the vanilla. Blend in the eggs, one at a time, beating well after adding each one.

4. Beat in the cream just until completely blended. Be careful not to overmix! Gently spoon the batter over the crust.

5. Place the cake in a large shallow pan containing hot water that comes about 1 inch up the sides of the springform. Bake until the edges are light golden brown and the top is slightly golden tan, about 1 1/4 hours.

6. Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours (don't move it at all).

7. After two hours, leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold, preferably overnight or for at least 4 hours.

8. To serve, release and remove the sides of the springform, leaving the cake on the bottom of the pan. Place on a cake plate. Refrigerate until ready to serve. Slice the cold cake with a sharp straight-edge knife, not a serrated one. Cover any leftover cake and refrigerate or wrap and freeze for up to 1 month.

 

 Junior's Tips:

• Bake the cheesecake crust in the same spring-form pan you're using for the cheesecake. Watch the crust closely; since it's so thin, it needs only 10-12 minutes to bake.

• Always bake the cheesecake in a water bath, as they do at Junior's. It keeps the heat in the oven moist and helps the cake bake slowly, gently, and evenly. This helps ensure that your cheesecake comes out of the oven with a smooth top and no large cracks.

Source: Junior's Cheesecake, Inc.

 

 

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Simple Secrets to Perfect Cheesecake

Perfect Cheesecake Tips 

Use these 10 easy tips to make sure your cheesecake comes out uncracked and perfectly baked.

1. The cream cheese should be at room temperature (and soft) before you begin mixing, or you'll end up with lumps in your cheesecake.

2. Do not overbeat your cheesecake batter.

3. Cheesecake should be removed from the oven before it looks done, the center will appear jiggly. Cheesecakes become firm only after they’ve cooled and have chilled for several hours.

4. When you remove your cheesecake from the oven, immediately run a thin knife along the edges, pressing the knife against the wall of the pan to loosen the top. This prevents cracking as the cheesecake cools and contracts.

5. If your cheesecake batter has starch in the recipe (flour or cornstarch), you do not need a water bath.

6. If you use a water bath, use this foolproof method:

  • Wrap aluminum foil around the sides and bottom of the springform pan.
  • Place the springform pan which has all the cheesecake ingredients in it, into a larger deep baking pan (approximately 3 inches deep) that it will fit into with room to spare.
  • Place the pans in a preheated oven. Using a teakettle filled with very hot water, pour water into the larger pan about halfway up the sides of the pan.
  • Bake cheesecake as directed. When the cheesecake is done baking, remove the springform pan from the water bath pan and set aside so you can remove the larger pan with the water in it from oven. Be very careful, as it will be extremely hot.
  • Remove the aluminim foil from the sides and bottom of the springform pan after the cheescake has chilled completely in the refrigerator.

7. Do not cool your cheesecake in the oven. If the recipe calls for the cheescake to finish baking in a turned-off oven, do so. However, if you are to remove it from the oven, do not leave it in to cool.

8. Do not attempt to remove your cheesecake from the pan until it has chilled overnight, at least 12 hours. This will ensure that it is firm enough to avoid breakage.

9. To remove the cheesecake from the springform pan bottom, make sure the cake has been chilled in the refrigerator overnight. Place the cheesecake in its pan (with sides) over a burner set at low heat and turn it every 10 seconds until the entire bottom is warmed. This softens the butter in the crust, which will help release the cake from the pan.

10. To remove the cheesecake from the springform pan sides, use a very thin knife that has been warmed by dipping in hot water and dried. Go around the edge of the cheesecake to loosen it using a slow up and down motion. Open the springform pan's ring. The cheesecake will slide easily on to a plate.

 

 

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Filled Cheesecake

Filled Cheesecake Recipe


Instead of topping the cheesecake with pie filling, it is baked right in for a wonderful cross between traditional fruit pie and cheesecake.


Ingredients:

1 cup flour
1 cup old-fashioned rolled oats
1/2 teaspoon baking powder
1/3 cup packed light brown sugar
1/2 cup butter
1 3/4 cups cherry pie filling (or any other flavor pie filling)
16 ounces cream cheese, softened
1 cup white granulated sugar
1 1/2 teaspoons pure vanilla extract
2 cups sour cream
3 eggs


Directions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a medium bowl, combine the flour, oats, baking powder, brown sugar and butter.

3. Press all but 3/4 cup of the crumb mixture into the bottom of a 10 inch round baking pan, forming a crust.

4. Spread the pie filling evenly over the top of the crust.

5. Bake at 350 degrees F (175 degrees C) for 15 minutes. Remove from oven and let cool for 10 minutes.

6. In a large mixing bowl, beat the cream cheese and sugar on low speed until well blended.

7. Add the vanilla and sour cream and beat until smooth. Beat in the eggs, mixing well after each addition.

8. Pour into prepared crust. Top with remaining crumb mixture.

9. Bake at 325 degrees F for 50-60 minutes. Remove from oven, cool to room temperature and refrigerate overnight.

 

 

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White Chocolate Cherry Pecan Cheesecake

White_Chocolate_Cherry

The ultimate in elegance, white chocolate combines with rich cherries to create a memorable cheesecake. Not your average cheesecake, this recipe is perfect for special occasions.

White Chocolate Cheesecake

Ingredients:

1 cup pecan halves, toasted, divided
1½ cups  graham cracker crumbs
¼ cup sugar
¼ cup  (½ stick) butter, melted
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can  sweetened condensed milk
1 (6 ounce) package Baker's White Chocolate, melted
2 teaspoons vanilla, divided
4 eggs
1 (21 ounce) can cherry pie filling
1 cup thawed Cool Whip whipped topping

 

Directions:

1. Preheat oven to 300 degrees F.

2.  Reserve 16 of the pecan halves for garnish. Finely chop remaining pecans; mix with graham crumbs, sugar and butter. Press firmly onto bottom and half way up sides of pan.

3. Beat cream cheese in large bowl with electric mixer on medium speed until creamy.

4. Gradually add sweetened condensed milk, beating until well blended. Add chocolate and 1 tsp. of the vanilla; mix well.

5. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.

6. Bake 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.

7. When ready to serve, mix pie filling and remaining 1 tsp. vanilla; spoon over cheesecake. Top with whipped topping and reserved pecans.

 

 

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Double Layer Pumpkin Cheesecake Recipe

Double_Layer_Pumpkin_Cheesecake

Pumpkin pie meets cheesecake combine in this fabulous recipe that solves the problem of being too full to have both pie and cheesecake after a big dinner.

Two Layer Pumpkin Cheesecake Recipe

Ingredients:

1 graham cracker pie crust
1 package (8 oz.)Philadelphia cream cheese, softened
1 cup plus 1 Tablespoon milk, divided
1 Tablespoons sugar
1 tub (8 oz.) Cool Whip, thawed, divided
1 can (15 oz.) pumpkin
2 packages (3.4 oz. each) vanilla pudding
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

Directions:

1. Beat cream cheese, 1 Tbsp. milk and sugar in large bowl until well blended.

2. Fold in 1/2 of whipped topping. Spread into crust.

3. Mix remaining milk, pumpkin, pudding mixes and spices 2 min. (Mixture will be thick.)

4. Spread over cream cheese layer.

5. Refrigerate 4 hours or until set. Top with remaining whipped topping just before serving.

 

 

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Turtle Pumpkin Cheesecake Recipe

pumpkin-turtle-cheese-cake

This is a pumpkin cheesecake with fabulous turtle caramel drizzled over the smooth pumpkin filling, combining the delicious candy flavor with creamy cheesecake decadence.

Turtle Pumpkin Cheesecake

Turtle Pumpkin Cheesecake Ingredients:

Crust Ingredients:

1 1/2 cups thin chocolate wafer crumbs (about 30 cookies)
1/4 cup butter or margarine, melted

Filling Ingredients:

1/4 cup all-purpose flour
2 teaspoons pumpkin pie spice
1 (15 ounce) can pumpkin (not pumpkin pie mix)
4 (8 ounce) packages cream cheese, softened
1 cup packed brown sugar
2/3 cup granulated sugar
5 eggs

Topping Ingredients:

1/2 cup pecans, toasted and chopped*
2 ounces bittersweet baking chocolate, coarsely chopped
1 tablespoon vegetable oil
1 cup caramel topping

* To toast pecans, sprinkle in ungreased heavy skillet. Cook over medium heat 5-7 minutes, stirring frequently until pecans begin to brown, then stirring constantly until light brown.

Turtle Pumpkin Cheesecake Directions:

1. Preheat oven to 300 degrees F. Wrap foil around outside bottom and side of 9-inch springform pan to prevent drips. Spray bottom and 1 inch up side of pan with cooking spray.

2. In small bowl, mix cookie crumbs and melted butter. Press crumb mixture on bottom and 1 inch up side of pan. Bake crust 8-10 minutes or until set. Cool at room temperature 5 minutes. Refrigerate about 5 minutes or until completely cooled.

3. In another small bowl, mix flour, pumpkin pie spice, and pumpkin; set aside.

4. In large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy. Gradually beat in brown sugar and eggs, one at a time, just until blended. Gradually beat in pumpkin mixture until smooth. Pour filling over crust.

5. Bake 1 hour, 15 minutes to 1 hour 25 minutes or until edge of cheesecake is set but center still jiggles slightly when moved.

6. Run knife around edge of pan to loosen cheesecake. Turn oven off, open oven door at least 4 inches, and let cheesecake remain in oven 30 minutes.
Remove from oven and cool in pan on cooling rack 30 minutes.

7. Refrigerate at least 6 hours or overnight before serving. Just before serving, sprinkle pecans over top of cheesecake.

8. In small microwavable bowl, microwave chocolate and oil uncovered on high 1 minute to 1 minute, 30 seconds, stirring every 15 seconds, until melted. Drizzle chocolate over pecans.

9. To serve, run knife around edge of pan to loosen cheesecake, carefully remove side of pan. Drizzle caramel topping over each serving.

 

 

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Red Velvet Cheesecake Recipe

Red_Velvet_Cheesecake

Like the legendary cake that shares this recipe's name, the Red Velvet Cheesecake is an elegant and beautiful work of culinary magic. The cheesecake adds to the tasteful exquisiteness by incorporating silky smooth cheesecake as the texture to go with the luxurious red velvet dessert.

Red Velvet Cheesecake

Ingredients:

Red Velvet Crust Ingredients:

2 cups chocolate graham cracker crumbs
4 teaspoons brown sugar
1/4 cup butter, melted

Red Velevet Filling Ingredients:

3 (8 ounce) packages cream cheese, softened
1 1/2 cups granulated sugar
4 eggs, beaten slightly
3 Tablespoons unsweetened cocoa
1 cup sour cream
1/2 cup buttermilk
1 Tablespoon vanilla extract
1 teaspoon white vinegar
2 (1 ounce) bottles red food coloring

Topping Ingredients:

4 ounces cream cheese, softened
1/4 cup butter, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract

Strawberries for garnish

Red Velvet Cheesecake Directions:

1. Mix together chocolate graham cracker crumbs and brown sugar. Add melted butter and mix well.

2. Press mixture into bottom and up sides of 9-inch spring-form pan. Bake in 350 degree F oven for 10 minutes; cool slightly.

3. In a large bowl combine cream cheese and sugar and beat with a mixer until combined.

4. Add eggs, one at a time, beating well after each addition.

5. Add cocoa, sour cream, buttermilk, vanilla extract, vinegar and red food coloring and continue to beat until filling is smooth and well mixed.

6. Pour batter into prepared crust and bake at 325 degrees F for 1 hour and 15 minutes or until cheesecake looks almost set. Remove cheesecake from oven and cool in pan. Cover and chill in refrigerator overnight (in pan).

7. To make the topping: Beat the cream cheese and butter in a large bowl until smooth. Gradually add powdered sugar and vanilla extract, beating until smooth. Spread evenly over top of cheesecake. Remove sides of spring-form pan and garnish if desired with fresh strawberries.

 

 

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Pumpkin Praline Cheesecake Recipe

praline-pumpkin-cheese-cake

Pralines and pumpkin form the sensible and sweetly decadent foundation of this wonderful seasonal cheesecake. Perfect for fall, but deliciously different for any time of the year.

Pumpkin Praline Cheesecake

Ingredients:

Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/3 cup melted butter

Pralines:

1 1/2 cups chopped pecans
1/2 cup packed brown sugar
2 Tablespoons water

Cheesecake Filling:

1 pkg. (8 oz.) cream cheese, softened
1/2 cup packed brown sugar
1/2 cup cornstarch
1 teaspoon ground cinnamon
2 large eggs
1 can (30 oz.) Pumpkin Pie Filling (not plain canned pumpkin)

Directions:

1. Preheat oven to 350 degrees F.

2. Combine graham cracker crumbs and granulated sugar in large bowl. Stir in butter. Press onto bottom and 1 inch up side of 9-inch springform pan.

3. Combine nuts, brown sugar and water in bowl. Reserve 3/4 cup praline mixture for topping. Sprinkle remaining praline mixture over crumbs in pan.

4. Bake for 8 minutes or until lightly browned. Cool on wire rack for 10 minutes.

5. Beat cream cheese, brown sugar, cornstarch and cinnamon in medium bowl. Beat in eggs. Beat in pumpkin pie mix. Spoon over nuts and crust.

6. Bake for 50 to 60 minutes or until edge is set but center still moves slightly. Sprinkle with reserved praline mixture.

7. Bake for an additional 10 to 15 minutes or until center is set. Run knife around edge of cheesecake. Cool in pan on wire rack.

8.  Refrigerate for several hours or overnight. Remove side of springform pan.

 

 

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Marble Cheesecake Recipe

cheescakemarble

The beautiful mix of plain and chocolate cheese cake makes for a feast for both the eyes and the palate.

Marble Cheesecake

Marble Cheesecake Ingredients:

1 cup graham cracker crumbs
3 Tablespoons granulated sugar
3 Tablespoons butter, melted
24 ounces cream cheese, softened
1/2 cup heavy cream
3/4 cup granulated sugar
1 teaspoon vanilla extract
3 eggs
1 (1 ounce) square unsweetened chocolate, melted

Marble Cheesecake Directions:

1. Combine graham cracker crumbs, the 3 tablespoons sugar and margarine; press onto bottom of a springform pan. Bake at 350 degrees F for 10 minutes.

2. Combine cream cheese, the 3/4 cup sugar and vanilla extract, mixing at medium speed of electric mixer until well blended. Add eggs, one at a time, mixing well after each addition.Add heavy cream, mix well.

3. Blend chocolate into 1 cup of the batter. Pour plain and chocolate batters alternately over crust; cut through batters with a knife several times for marble effect.

4. Bake at 450 degrees F for 10 minutes. Reduce oven temperature to 250 degrees F, then continue baking for 30 minutes.

5. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

 

 

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Lindy's New York Deli Cheesecake

Image

Lindy's Deli is famous for their legendary cheesecake, from New York and beyond. With the recipe to make this bit of heaven at home, you can have a slice of New York City from your own oven.

A New York City icon, it was opened by Leo "Lindy" Lindermann (who died in 1957) and his wife Clara on August 20, 1921. A second location was added at 1655 Broadway.

The famous and the infamous loved Lindy's, the deli food and decadent cheesecake were favorites from the elite to the criminal. Damon Runyon was a big fan and wrote the restaurant into his books as "Mindy's." The musical Guys and Dolls, based on Runyon's writings, immortalizes Lindy's in one of its songs.

Milton Berle frequented Lindy's almost on a nightly basis. One of the less favorite stories that made Lindy's famous happened on April 5, 1956. Abraham Telvi, a mobster and hit man, attacked journalist Victor Riesel with acid, blinding him as he left the restaurant.

Mobster, star, or regular folk...you'll agree their cheesecake is absolutely amazing.


Lindy's Cheesecake

 Lindy's Cheesecake:

Ingredients:

1 cup plus 3 Tablespoons all-purpose flour
2 cups sugar
2 1/2 teaspoons grated lemon zest
1/2 teaspoon vanilla extract
3 egg yolks
1/2 cup (1 stick) unsalted butter, softened
2 1/2 pounds (5 large packages) cream cheese, softened
1 1/2 teaspoons grated orange zest
5 whole eggs
1/2 cup heavy (whipping) cream

Crust Directions:

1. In a bowl, combine 1 cup of the flour with 1/4 cup of the sugar, 1 teaspoon of the lemon zest, and 1/4 teaspoon of the vanilla.

2. Form a well in the center and add 1 egg yolk and all of the butter. Work with a fork to make a dough. Add up to 2 tablespoons of water, if necessary, to make a pliable dough.

3. Form into a ball, cover with plastic wrap, and refrigerate for 1 hour.

Cheesecake Directions:

1. Preheat the oven to 400 degrees F. Butter the sides and bottom of a 9-inch springform pan.

2. In the bowl of a mixer, combine the cream cheese, the reamaining 1 3/4 cups sugar, 3 tablespoons flour, 1 1/2 teaspoons lemon zest, and all of the orange zest and beat well.

3. Add the 5 whole eggs (one at a time, mixing as you add each), the remaining 2 egg yolks (one at a time, mixing as you add each), and the remaining 1/4 teaspoon vanilla and beat well.

4. Add the heavy cream and beat well.

Assembly and Baking Directions:

1. Roll out one-third of the chilled dough on a floured surface; the dough will be very moist and fragile. Roll it out in pieces and evenly press them, with your hands, into the bottom of the prepared pan. Don't worry if it looks like it is going to fall apart.

2. Bake until golden, 15 minutes, and cool in the pan on a wire rack.

3. Roll out the remaining dough in pieces and evenly shape them to fit the sides of the pan, a piece at a time. Make sure that there are no holes in the crust and try to keep the edges neat.

4. Increase the oven temperature to 550 degrees F. Pour the cream cheese mixture into the crust.

5. Bake for 12-15 minutes. Reduce the heat to 200 degrees F and continue baking or 1 hour.

6. Turn off the heat and keep the oven door open wide. Let the cake cool in the oven for 30 minutes.

 

 

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Cranberry Cheesecake Recipe

Cranberry

With cheesecake being a holiday favorite, this recipe adds the extra tang of cranberry to go perfectly with a traditional feast.

Cranberry Cheesecake

Ingredients:

Crust:
½ cup dried cranberries
2 cups all-purpose flour
½ cup ground almonds
¼ cup confectioners’ sugar
½ cup cold butter, cubed

Filling:
¾ cup plus 1½ cups sugar, divided
2 tablespoons cornstarch
¼ cup cranberry juice
2 cups fresh or frozen cranberries
4 (8 ounce) packages cream cheese, softened
1 teaspoon vanilla extract
4 eggs, lightly beaten

Topping:
2 cups (16 ounces) sour cream
¼ cup sugar
2 teaspoons vanilla extract
1 cup heavy whipping cream
¼ cup ground almonds
¼ cup sliced almonds, toasted

Directions:

1. In a food processor, finely chop the dried cranberries. Add flour, almonds and confectioners’ sugar; process until blended. Add butter; pulse just until crumbly. Press onto bottom and 1½ inches up sides of a greased 10-inch springform pan. Place on a baking sheet. Bake at 350° for 10 minutes. Cook on a wire rack.

2. In a small saucepan, combine ¾ cup sugar and cornstarch; stir in cranberry juice until smooth. Add cranberries. Cook and stir until thickened and bubbly. Set aside.

3. In a large bowl, beat the cream cheese, vanilla, and remaining sugar until smooth. Add eggs; beat just until combined. Pour half of batter into crust. Carefully spoon ¾ cup berry mixture over batter; top with remaining batter. Return pan to baking sheet.

4. Bake at 350° for 45 minutes. Reduce the heat to 250°. Bake 25-30 minutes longer or until center is almost set. Remove from oven (leave oven on). Let stand for 5 minutes.

5. Combine the sour cream, sugar and vanilla. Spoon around edge of cheesecake; carefully spread over top. Bake 20-30 minutes longer or until set. Cool on a wire rack for 10 minutes. Run a knife around edge of pan to loosen; cool 1 hour longer. Spread remaining berry mixture over the top. Refrigerate overnight.

6. Remove sides of the pan. In a chilled bowl, beat the cream until stiff peaks form; fold in ground almonds. Pipe around top edge of cheesecake; sprinkle with sliced almonds.

 

 

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Chocolate Swirled Pumpkin Cheesecake Recipe

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Swirls of creamy chocolate create a beautiful and delicious pumpkin cheesecake to grace any table as the star of the show.

Chocolate Pumpkin Cheesecake

Ingredients:

1 1/4 cups graham cracker crumbs
1/4 cup (1/2 stick) butter, melted
2 Tablespoons granulated sugar
1 cup semi-sweet chocolate mini chips, divided
3 pkgs. (8 oz. each) cream cheese, softened
1 cup granulated sugar
1/4 cup packed brown sugar
1 can (15 oz.) pumpkin
4 large eggs
1/2 cup evaporated milk
2 Tablespoons cornstarch
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg


Directions:

1. Preheat oven to 350 degrees F. Grease 9-inch springform pan.

2. Combine graham cracker crumbs, butter and granulated sugar in medium bowl. Press onto bottom of prepared pan. Sprinkle with 1/2 cup chocolate chips.

3. Microwave the remaining chocolate chips in medium, uncovered, microwave-safe bowl on HIGH power for 30 seconds; stir.  If necessary, microwave at additional 10- to 15-second intervals, stirring just until chips are melted; cool to room temperature.

4. Beat cream cheese, granulated sugar and brown sugar until smooth; beat in pumpkin.

5. Beat in eggs, evaporated milk, cornstarch, cinnamon and nutmeg. Remove 3/4 cup pumpkin mixture; stir into melted chocolate.

6. Pour remaining pumpkin mixture into crust. Spoon chocolate-pumpkin mixture over top; swirl.

7. Bake for 60 to 65 minutes or until edge is set but center still moves slightly. Cool in pan on wire rack.

8. Refrigerate for several hours or overnight. Remove side of springform pan, serve.

 

 

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Caramel Praline Cheesecake Recipe

Caramel-Praline-Cheesecake


Pralines turn the smooth into the simply sublime when paired with silky caramel in this cheesecake.

Caramel Praline Cheesecake

Ingredients:

66 vanilla wafers, divided
1-1/4 cups  sugar, divided
1/4 cup (1/2 stick) butter, melted
3 pkg.  (8 oz. each) Philadelphia cream cheese, softened
1/2 cup sour cream
1 teaspoon  vanilla
3 eggs
25  caramels
3 Tablespoons milk
1/2 cup  pecan pieces, toasted

Directions:

1. Preheat oven to 325 degrees F.

2. Finely crush 50 wafers; mix with 1/4 cup sugar and butter. Press onto bottom of 9-inch springform pan. Stand remaining wafers around edge, pressing gently into crust to secure.

3. Beat cream cheese and remaining sugar in large bowl with mixer until well blended. Add sour cream and vanilla; mix well.

4. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.

5. Bale 45 to 50 min. or until center is almost set. Run small knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 6 hours.

6. Microwave caramels and milk on HIGH 1 min. or until caramels are completely melted, stirring every 30 seconds. Cool slightly.

7. Pour caramel sauce over cheesecake; top with pecans.

 

 

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Caramel Apple Cheesecake Recipe

Caramel Apple Cheesecake


Fall favorites combine with cheesecake for the ultimate sweet treat in this caramel apple cheesecake complete with a buttery cinnamon graham cracker crust.

Caramel Apple Cheesecake

Ingredients:

cup butter, melted
1 ½ cup cinnamon graham cracker crumbs
1 (21 ounce) can apple pie filling, divided
16 ounces cream cheese, softened
½ cup granulated sugar
1 teaspoon vanilla extract
2 eggs
½ cup caramel topping
12 pecan halves plus 2 tablespoons chopped pecans


Directions:

1. Heat oven to 350 degrees F. Combine graham cracker crumbs and butter; press evenly on bottom of 9 inch pie pan.

2. Reserve ½ cup apple filling. Spoon remaining filling into crust.

3. Beat the cream cheese until fluffy, then slowly add the sugar and vanilla extract, beating continuously until smooth.

4. Add eggs, one at a time, mixing well after each addition.

5. Pour mixture over apple filling. Bake 35 minutes or until center is set. Cool.

6. Chop remaining apple slices into bite-sized pieces and scatter on cooled cheesecake.

7. Spoon the caramel sauce onto the cheesecake.

8. Place pecan halves around the top cheesecake edge, then sprinkle top with chopped pecans. Refrigerate at least 6 hours until firm.

 

 

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