cheese cake

Creamy Keto Pumpkin Cheesecake can be made into a bar or bars and makes the BEST keto dessert this fall.&nbsp;

Keto Pumpkin Cheesecake

Tbsp powdered Erythritol

Tbsp butter

almond flour (or ground walnuts)

tsp pumpkin spice

(16 oz) cream cheese

Erythritol

pumpkin puree

Eggs

tsp Vanilla Extract

pumpkin spice mix (*see note)

Preheat oven to 325F. Line an 8x8 pan with parchment paper or grease with butter; set aside.In a medium mixing bowl, combine melted butter and erythritol, mix until fully blended. Add almond flour and pumpkin spice; stir until combined.Transfer mixture to 8x8 pan and press evenly mixture on the bottom of the pan. Cook in the oven for 10 mins, then set aside to cool.

To make the base:

In a large mixing bowl, beat cream cheese and Erythritol until smooth. Add pumpkin puree, eggs, vanilla, and spices. Beat together until well combined.Pour into crust. Spread out evenly and bake for 40 minutes or until the edges are firm but the middle still jiggles slightly (it will appear dry completely across the top). Remove from the oven and let sit for 10-15 minutes then cover with plastic wrap or foil and refrigerate for at least 4-6 hours before slicing.

To make the filling:

https://content.jwplatform.com/videos/ofmLazvY.mp4

This creamy keto pumpkin cheesecake is low-carb, refined sugar-free, and can be made into bars or slices. This tasty dessert is great for fall, Thanksgiving, or all year round!

Keto Pumpkin cheesecake

Learn how to make New York-Style Cheesecake -- in the instant pot! This cheesecake recipe is so much simpler than the oven version!

New York-Style Instant Pot Cheesecake

sugar

butter

graham crackers, pulsed into crumbs

pecans

cinnamon

cream cheese

salt

lemon zest

vanilla extract

cornstarch

+ 2 tablespoons granulated sugar

eggs egg yolk

sour cream

Position a rack in the center of the...

Position a rack in the center of the oven and preheat the oven to 350ºF if you plan on baking the crust. If you're freezing it, you can skip this step. Regardless of which method you use, wrap your 6 or 7-inch springform pan tightly in foil and spray the inside of the pan with non-stick cooking spray.

crust: combine the butter and sugar in a microwave-safe...

crust: combine the butter and sugar in a microwave-safe bowl and zap until the butter melts, about 30-40 seconds. In a medium bowl, combine the cracker crumbs, pecans, and cinnamon. Pour the melted butter on top and using a rubber spatula mix until the crumbs are covered in the butter. Press the crumb mixture into the bottom of the prepared pan and about 1-inch up the sides. Place the pan in the freezer for 15-20 minutes or bake for 10 minutes. If baking, allow the crust to cool to room temperature before proceeding.

cheesecake filling: In the bowl of a stand mixer...

cheesecake filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, salt, vanilla, lemon zest, and cornstarch until smooth, about 1-2 minutes. Add the sugar and let it mix in completely before adding the eggs one at a time. Add the sour cream and mix until just combined. Pour the batter into the crust. Cover the top of the springform pan with a piece of foil and wrap it tightly around the rim.

pressure cook: Pour 1 1/4 cups of water...

pressure cook: Pour 1 1/4 cups of water into the base of the instant pot and place the steaming rack on the bottom. Place the springform pan on the rack. Lock the lid in place and seal the vent. Cook the cheesecake on manual high pressure for 37 minutes and allow the Instant Pot to naturally release its pressure for 25 minutes afterward (the 'keep warm' setting should still be on, you don't want to turn your IP off completely).

let cool: carefully remove the springform pan from the...

let cool: carefully remove the springform pan from the IP then remove the foil. Using a piece of kitchen towel, gently wipe the surface of the cheesecake if there is any moisture on the surface of the cake. Allow the cheesecake to cool to room temperature, about 3 hours before placing it in the refrigerator to cool overnight. Cheesecake can be prepared 24-48 hours in advance. Top with whipped cream, berries, or apple or cherry pie filling before serving!

Here's what you need: nonstick cooking spray, vanilla wafer, unsalted butter, ripe bananas, sugar, vegetable oil, large egg, vanilla extract, salt, all-purpose flour, baking powder, whole milk, gelatin powder, banana pudding mix, sugar, vanilla extract, cream cheese, large eggs, large bananas, whipped cream, vanilla wafers

Banana Pudding Cheesecake Recipe by Tasty

nonstick cooking spray

oz vanilla wafer, 1 box, divided

unsalted butter, melted

bananas

vegetable oil

all-purpose flour

baking powder

milk,

gelatin powder

oz banana pudding mix, 2 boxes

oz cream cheese

eggs

bananas,

whipped cream

vanilla wafers

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Preheat the oven to 350°F (180°C). Grease a 10-inch (25 cm) springform pan with nonstick spray.

Make the banana bread crust: Set aside 7 vanilla wafers, then add the rest to a zip-top plastic bag and pound with a rolling pin into fine crumbs.

Transfer the crushed wafers to a medium bowl, add the melted butter, and stir to combine.

Pour the crust into the prepared pan and press against the bottom to about ¼ inch (6 mm) thick with a flat-bottomed measuring cup.

In a large bowl, mash the bananas with a fork until smooth. Add the sugar, oil, egg, vanilla, salt, flour, and baking powder. Beat with an electric hand mixer until well-combined.

Pour the banana bread mixture over the crust and spread evenly with a spatula.

Bake for 30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

Make the cheesecake filling: In a large bowl, combine the milk, gelatin, and banana pudding mix. Beat with an electric hand mixer until thick and smooth.

Add the sugar, vanilla, and cream cheese, and beat again until well-combined.

Add the eggs, 1 at a time, beating well after each addition.

Pour the cheesecake filling over the banana bread crust.

Bake for 1 hour, then turn off the oven and leave the cheesecake in the oven. Prop the oven door open slightly with a kitchen towel to let the hot air slowly escape. After 2 hours, remove the cheesecake from the oven. Refrigerate overnight.

Arrange the sliced bananas on top of the cheesecake. Release the springform, then pipe whipped cream on top of 7 of the bananas. Place the reserved vanilla wafer cookies on top of the whipped cream.

https://vid.tasty.co/output/102862/landscape_480/1532383245

This crowd-pleasing dessert is made ahead, so all you have to do on the night is take it out of the fridge and bask in the glory

Malt chocolate cheesecake

malted milk biscuit, crushed to crumbs

salted butter, melted

tbsp caster sugar

cheese

pot double cream

white chocolate, melted

bar milk chocolate, melted

tbsp malt or Horlicks powder

bag white Maltesers

Line base and sides of a deep, 22-23cm loose-bottomed round tin with baking parchment. Mix the biscuits, melted butter and 2 tbsp of the sugar, then press into base. Chill while you make the filling.

Divide cream cheese and cream evenly between 2 bowls. Add the white chocolate to one, and the milk chocolate, malt and remaining 3 tbsp sugar to the other. Beat each with an electric whisk until smooth.

Spread the milk chocolate mixture evenly in the tin. Wipe round the edge to give a smooth edge. Spoon the white chocolate mix over the top and gently smooth. Decorate with Maltesers and chill for at least 5 hrs until firm.

A simple but very impressive pud, light enough to have a slice to finish a big meal

Luscious lemon baked cheesecake

digestive biscuits

butter, melted

tub mascarpone

soft cheese

eggs,

lemons, juice of 1

tbsp plain flour

caster sugar

soured cream

lemon curd

(optional)

Heat oven to 180C/fan 160C/gas 4. Line the bottom of a 23cm springform tin with greaseproof paper. Tip the biscuits and melted butter into a food processor, then blitz to make fine crumbs. Press into the tin and chill.

Whisk all the other ingredients in a large bowl until completely combined, pour into the tin, then bake for 35-40 mins until the cheesecake has a uniform wobble.

Turn off the oven and leave the cake inside until cool. When it is completely cooled, remove from the tin and top with soured cream. Swirl lemon curd over the top and decorate with raspberries, if you like.

This light and luscious lemon cheesecake tastes as good as it looks

Lemon quark cheesecake

digestive biscuit

melted butter

light soft cheese

quark

icing sugar

lemons

gelatine sheets

Crush the digestive biscuits and mix with the melted butter. Press into the base of a 20cm springform tin. Chill to firm.

Whisk the light soft cheese with the quark and icing sugar, then fold through zest 2 lemons.

Soak the gelatine sheets in cold water, then melt in the juice 3 lemons over a low heat. Beat into the cheese mix, then spoon on top of the biscuit base. Chill until set.

This easy Instant Pot cheesecake recipe is designed cook in an 8-inch pan that fits inside a large 8-quart pressure cooker with a graham cracker crust and tangy cream cheese filling.

8-inch Cheesecake | Instant Pot recipe

graham crackers

cream cheese (room temperature)

eggs (room temperature)

Toppings (compotes, fresh diced fruit, chocolate sauce, caramel, etc.)

Prepare an 8-inch springform pan by coating it with nonstick cooking spray. Line with parchment paper, if desired.

In a small bowl, combine the graham cracker crumbs and butter. Spread evenly in the bottom and no more than 1-inch up the side of the pan. Place in the freezer for 10 minutes.

In a large bowl, mix cream cheese and sugar at medium-low speed until smooth. Mix in sour cream, flour, and vanilla. Add the eggs, one at a time, just until blended. Don’t over mix!

Pour batter into the springform pan on top of the crust. Tap the filled pan gently on the counter to bring air bubbles to the surface and pop with a fork or a toothpick.

Pour 1 1/2 cups of water into the pressure cooking pot, and place a trivet in the bottom. Center the filled pan on a sling and carefully lower it into the cooking pot. Fold the sling down so that it doesn’t interfere with closing the lid.

Lock the lid in place. Select High Pressure and 40 minutes cook time. When the cook time ends, turn off the pressure cooker and allow the pressure to release naturally for 10 minutes, then finish with a quick pressure release. When the valve drops, carefully remove the lid.

Remove the cheesecake and check that the center is set. If the cheesecake isn’t quite done, return the lid and cook at High Pressure for an additional 5 minutes, followed by a 10 minute natural release.

When the cheesecake is done, use the sling to carefully remove it from the cooking pot. Place on a wire rack to cool.

Use the corner of a paper towel to soak up any water on top of the cheesecake.

When cheesecake is cooled to room temperature, refrigerate covered with plastic wrap overnight (or at least 4 hours).

Refrigerate until ready to serve and top with your favorite cheesecake toppings.

A buttery biscuit base, creamy cheesecake middle and pink jelly Turkish delight top ensures this no-bake slice will be added to your favourite recipes collection.

No-bake Turkish delight cheesecake slice

gingernut biscuits

tsp allspice

40.00 gm boiling water

6.00 gm gelatine powder

cream cheese, softened

70.95 gm caster sugar

tsp orange rind

166.65 gm thickened cream

white chocolate

125.00 ml pistachio kernels, toasted

packet creaming soda jelly

tsp rosewater essence

Step 1

Grease a 6cm-deep, 19cm square cake pan. Line base and all sides with baking paper extending paper 5cm above each side.

Step 2

Place biscuits in a food processor. Process until coarse crumbs. Add butter and allspice. Process to combine. Press biscuit into base of prepared pan. Refrigerate until required.

Step 3

Place boiling water in a small heatproof jug. Sprinkle over gelatine. Stir until gelatine dissolves. Cool for 5 minutes.

Step 4

Using an electric mixer, beat cream cheese, sugar and orange rind until light and fluffy. With motor operating, gradually add cream, gelatine mixture and chocolate, beating until mixture thickens slightly. Stir in pistachios. Pour mixture into pan. Refrigerate for 2 hours or until just set.

Step 5

Make jelly following packet directions. Stir in rosewater essence. Refrigerate for 1 hour or until cold but not set. Pour over cheesecake layer. Refrigerate for 4 hours or overnight until jelly is set. Carefully lift out of pan. Cut into squares. Serve.

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Top Tags

Keto Pumpkin Cheesecake

New York-Style Instant Pot Cheeseca...

Banana Pudding Cheesecake Recipe by...

Malt chocolate cheesecake

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Lemon quark cheesecake

8-inch Cheesecake | Instant Pot rec...

No-bake Turkish delight cheesecake ...

Top 8 cheese cake recipes from across the web

The most viewed cheese cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Keto Pumpkin Cheesecake

New York-Style Instant Pot Cheeseca...

Banana Pudding Cheesecake Recipe by...

Malt chocolate cheesecake

Luscious lemon baked cheesecake

Lemon quark cheesecake

8-inch Cheesecake | Instant Pot rec...

No-bake Turkish delight cheesecake ...

The most viewed cheese cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine