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Don’t Miss these Top 11 Delicious Homemade Cheesecake Recipes

“And I ordered the cheesecake.”
-Jojo Moyes, Me Before You-

The Best Orange Creamsicle Cheesecake


Via Flickr

This cheesecake tasted just like the pumpkin cheesecake we used to serve at a 5-star restaurant in Washington d.c. years ago. Their head pastry chef made it every fall to run through the holidays. I did have to make a few changes to make this recipe more of a creamy cheesecake that most people are used to.

ingredients:

Method:

  1. If doing the cookie crust Preheat oven to 360F and spray the inside of a 7-inch springform cheesecake pan with baking spray then follow the directions on the cookie mix until you have the cookie batter.
  2. Take the batter and press it down into the prepared pan as you would a regular crust then bake for roughly 12 – 15 minutes until the cookie crust is lightly browned, remove and set aside.
  3. In a large mixing bowl beat cream cheese until smooth, mix in the 3-4 c powder sugar.
  4. In a medium bowl combine the jello with the boiling water and whisk until completely dissolved set aside zest the orange and set aside
    using a standing mixer whip on medium speed the heavy whipping cream 1-2 c powder sugar and vanilla until stiff peaks form, add 1-3 of the whipped cream into the cooled jello and whisk until combined, fold the remaining whipped cream in with the cream cheese mixture.
  5. Spread 1-3 of the cream cheese mixture onto the crust
  6. Spread about 3 c of the orange mixture onto the cream cheese mixture, slowly and carefully spread the remaining of the cream cheese mixture, place into the fridge to set overnight, using a standing mixture whip together the 1 c heavy whipping cream 1-2 c powder sugar and 1-3 tsp vanilla extract until stiff peaks form.
  7. Scoop into the piping bag and pipe small dollops around the edge of the pie.

Source: cooking-all.com

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“The only way cheese is dessert is when it’s followed by the word cake.”
-Michele Gorman, Single in the City-

BANANA PUDDING CHEESECAKE


Via Flickr

Ingredients:

Instructions

  1. Preheat oven to 350 degrees.
  2. In a medium bowl, stir together crushed vanilla wafers, chopped pecans, and melted butter. Press into bottom of a greased 9-inch springform pan.
  3. Stand 17 vanilla wafers around edge of the pan with rounded sides facing outward. Press them gently into the crust.
  4. In a small saucepan, combine bananas (both diced and mashed) and lemon juice. Stir in brown sugar, using 2 tablespoons if your bananas are super ripe and 3 tablespoons if they are medium ripe. Cook over medium heat until brown sugar dissolves, about 1 minute. Remove from heat.
  5. Using an electric mixer, beat cream cheese at medium speed until smooth, about 3 minutes.
  6. Gradually add granulated sugar.
  7. Add eggs, one at a time and stopping to scrape down sides of the bowl after each addition. Do not overbeat. Only beat until most of yellow disappears before adding next egg.
  8. Beat in vanilla extract.
  9. Stir banana mixture in until evenly mixed. Pour batter into springform pan on top of the crust.
  10. Bake for 45 to 55 minutes, until center, is almost set. Jiggle the pan to check.
  11. Turn oven off, open door about 6 inches and leave cheesecake in the oven to cool for about 1 hour.
  12. Remove cheesecake to counter to cool for another 30 minutes. Cover with plastic wrap and refrigerate for 8 hours before serving.
  13. Garnish with whipped cream and vanilla wafers.

Recipe Notes:

Source: cokinghappy.com

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“Cheesecake will always taste like love.”
-Shonda Rhimes, Year of Yes-

Much Love New York Cheesecake

Ingredients:

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
  2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of the springform pan.
  3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla, and flour until smooth. Pour filling into prepared crust.
  4. Bake in preheated oven for 1 hour. Turn the oven off, and let the cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

From: allrecipes.com

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Sugar Cookie Cherry Cheesecake

INGREDIENTS:

The Crust:

1-1lb of Pillsbury Sugar Cookie Dough, I used the mini cookie dough pieces

The Filling:

4-8oz. blocks of Cream Cheese..softened
4 Eggs
1 tablespoon Vanilla Extract
1 cup Granulated Sugar
1 can cherry pie filling for the topping

INSTRUCTIONS:

Press the cookie dough into the bottom of an 8-inch springform pan and bake at 350 about 15 minutes until almost done.
Let cool.
Meanwhile, beat cream cheese and sugar.
Add vanilla and one egg at a time, beating well.
Pour into crust.
Lower oven to 325 and bake 75-90 minutes until cooked through and browned.
Chill overnight in fridge and top with canned cherry pie filling.

From: easy n’delicious

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Lemon Raspberry Cheesecake Bars

Ingredients

For the crust:

1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
6 tbsp. melted butter

For the cheesecake:

16 oz. full fat cream cheese softened
1 lemon, zested
1 1/4 cup granulated sugar
1/4 cup sour cream
1/4 cup all-purpose flour
1 1/2 tsp. vanilla extract
2 large eggs

For the filling:

1 can raspberry pie filling

Instruction

Preheat oven to 350F and line an 18×8 inch baking pan with parchment paper and set to the side. Combine graham cracker crumbs, sugar, and melted butter together in a small bowl and stir. Press into the baking pan to create the crust and bake for 8 minutes. While crust is cooling, beat together cream cheese, lemon zest, sugar, sour cream, flour, and vanilla extract.
Beat in the eggs last and pour the mixture into the pan.
Spoon raspberry pie filling in small circles around the cheesecake and use a knife to make swirl designs.
Bake for 35 minutes and let cool completely before chilling in the fridge for 2-3 hours.
Slice & Enjoy!

From: recipefantasy

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Easy And Classic Cheesecake Bars

INGREDIENTS

Crust:
1 sleeve graham cracker cookies, pulsed into crumbs
1 1/2 tablespoons sugar
1/4 cup (1/2 stick) unsalted butter, melted
Filling:
2 (8 oz.) packages cream cheese, room temperature
1/2 cup sugar
2 large eggs, room temperature
1/4 cup sour cream
1 1/2 teaspoons vanilla extract
1/2 teaspoon lemon juice, optional
Cherry pie filling, optional

PREPARATION

Preheat oven to 325º F and line an 8×8-inch dish with aluminum foil or parchment paper, then lightly grease with butter or non-stick spray.
In a medium bowl, stir graham cracker crumbs and sugar together, then mix in melted butter until mixture resembles damp sand.
Press crust mixture into lined baking dish and use a flat item (we use the bottom of a measuring cup) to press into an even layer.
Place baking dish in oven and bake for 10-12 minutes, or until set. Remove from oven and set aside.
In a large bowl or mixer, beat cream cheese on low speed for 2-3 minutes, or until fluffy and smooth.
Add in sour cream and sugar and beat until just combined, then beat in eggs one at a time before adding vanilla extract and lemon juice, if using.
Carefully pour batter over cooled crust, then place in oven and bake for 35-40 minutes, or until sides are set and center is just a little bit jiggly.
Turn oven off and crack door open, leaving cheesecake inside to cool, this helps prevents cracking, then refrigerate for at least 4-8 hours, or overnight.
When ready to serve, slice into squares and top with cherry pie filling, if using.

From: allrecipes.com

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No-Bake Black Forest Cheesecake Pie

INGREDIENTS:

1 9-inch round pre-made chocolate pie crust
8 ounces cream cheese, softened
⅓ cup granulated sugar
2 teaspoons vanilla extract
1 cup sour cream
8 ounces prepared whipped cream topping
¼ cup unsweetened cocoa powder
2 tablespoons powdered sugar
1 (21 oz) can cherry pie filling

PREPARATION:

Beat cream cheese and granulated sugar together in a large mixing bowl. Add vanilla and sour cream and continue to beat until well combined.
Fold in whipped topping. Pour half of the mixture into prepared pie crust. With the remaining half of mixture, add cocoa powder and powdered sugar and beat until well combined. Pour chocolate mixture over top of the first layer, spread evenly to sides.
Pour cherry pie filling over top. Cover and refrigerate overnight.

From: taste of home

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Cheesecake-Lemon-Bars

Ingredients:

1 1/2 cups all-purpose flour
1/2 cup confectioners’ sugar
3/4 cup unsalted butter, cut into cubes
4 eggs
1 1/2 cups white sugar
1 tablespoon all-purpose flour
1 tablespoon lemon zest
1/2 cup lemon juice
2 (8 ounce) packages cream cheese, softened
1 cup white sugar
2 eggs, beaten.

Directions:

Preheat an oven to 350 degrees F (175 degrees C). Lightly butter a 9×13-inch baking dish.
Whisk together 1 1/2 cup flour and confectioners’ sugar in a mixing bowl. Cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. Press the crumbs into the bottom and up the sides of the prepared baking dish to form a crust.
Bake in the preheated oven until golden brown, 15 to 18 minutes. Remove from oven, and set aside.
Whisk together 4 eggs, 1 1/2 cup sugar, 1 tablespoon flour, lemon zest, and lemon juice in a bowl. Pour lemon mixture into the prepared crust. Skim off any bubbles from the surface of the filling. Mix the cream cheese and 1 cup sugar in a bowl until well blended. Whisk in 2 eggs, then spread over the lemon mixture. The mixtures will separate during baking.
Bake in the preheated oven until the filling is set, about 30 minutes.

source: allrecipes.com

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JUDY’S CHEESECAKE

INGREDIENTS

For the crust:
40 vanilla wafers, crushed into crumbs
1/4 cup granulated sugar
1/4 cup butter, melted
For the cheesecake:
2 packages (8 oz each) cream cheese, softened
3 eggs
1/2 cup granulated sugar
3/4 teaspoon vanilla extract
For the sour cream topping:
1 pint (2 cups) sour cream
1/4 cup granulated sugar
1 teaspoon vanilla extract

PREPARATION

Preheat oven to 375° F and lightly grease a 9-inch springform pan (or pie pan). Set aside.
In a medium bowl, mix together wafer crumbs, 1/4 cup sugar, and 1/4 cup melted butter until well combined. Press mixture into bottom of prepared pan.
Bake 8 minutes, then set on wire rack to cool.
In a medium bowl, combine cream cheese, 1/2 cup sugar, vanilla, and eggs, and beat together with an electric mixer until smooth. Pour mixture into cooled cookie crust.
Bake until center is set, 20 minutes. Remove and let cool 15 minutes before adding sour cream topping.
Meanwhile, mix together sour cream, 1/4 cup sugar, and vanilla and spread over cooled cheesecake. Raise oven temperature to 475°F and after 3 minutes of preheating, put cheesecake back in to bake for 10 minutes.
If using a springform pan, let cool 10 minutes before running a knife along the edges. Refrigerate overnight. Release springform pan, slice, and serve. Enjoy!

From: allrecipes.com

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Judy’s Strawberry Pretzel Salad

Ingredients

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9×13 inch pan.
  2. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely.
  3. In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.
  4. In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan.
  5. Refrigerate until completely chilled, at least 1 hour.

From: allrecipes.com

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Keto Raspberry Cheesecake


Via Flickr

Ingredients:

cooking spray

Crust:

2 cups blanched almond flour
1/3 cup unsalted butter, melted
3 tablespoons powdered erythrito
l sweetener
1 teaspoon vanilla extract

Filling:

4 (8 ounce) packages cream cheese, softened
1 1/4 cups powdered erythrito
l sweetener
4 large eggs
1 tablespoon lemon juice
1/4 teaspoon lemon zest
1 teaspoon vanilla extractRaspberry

Puree:

6 ounces fresh raspberries
2 tablespoons powdered erythrito
l sweetener.

Directions:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with cooking spray and line the bottom with parchment paper.

Combine almond flour, butter, sweetener, and vanilla extract in the bowl of a food processor. Pulse until crust mixture has turned into pea-sized crumbs that stick together when squeezed. Transfer mixture to the prepared springform pan and press into a crust covering the entire bottom of the pan in an even layer.
Bake crust in the preheated oven until edges start to crisp, about 10 minutes. Remove from oven and allow to cool.

Reduce oven temperature to 325 degrees F (165 degrees C).
Combine cream cheese and powdered sweetener in the bowl of a stand mixer. Beat on medium speed until smooth and completely combined. Scrape down sides of the bowl as needed.

Add eggs one at a time to the bowl while mixer is running and beat for 1 minute after each addition until the mixture is light and resembles a thick batter. Beat in lemon juice, lemon zest, and 1 teaspoon vanilla extract. Pour batter onto the prebaked crust in the springform pan and smooth out the top. Wrap the bottom of the pan with aluminum foil to prevent leaks.

Set aside a handful of raspberries for garnish. Clean food processor and combine remaining raspberries and sweetener in the clean bowl. Pulse until mixture is smooth. Strain raspberry mixture through a mesh strainer into a bowl to filter out seeds. Discard seeds. Using a spoon add dollops of raspberry puree onto the cheesecake batter in the pan. Lightly drag a knife or a toothpick through the puree to create a decorative pattern.

Bake cake on the center rack of the hot oven until sides of the cheesecake are firm and only 2 to 3 inches in the center remain slightly jiggly if you shake the pan, about 75 minutes.
Remove cheesecake from oven and run a knife around the inside edge of the pan. Leave cheesecake in the pan and cool on a wire rack until room temperature. Lightly wrap cheesecake, still in pan, and chill in the refrigerator until firm, 4 to 6 hours or overnight.
To remove from pan, gently run a sharp knife between cheesecake and ring of a springform pan. Unlatch pan and lift ring off the cheesecake, leaving pan bottom in place to serve. Top with reserved berries and any remaining puree.

Source:allrecipes.com

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