cheesecakes

Enjoy two dessert favourites at once with this delicious twist on cheesecake.

Pumpkin Swirl Cheesecake Recipe

ginger crisp cookies (1 sleeve), finely crushed (about 2 cups)

pecans

butter, melted

pkg. (250 g each) Philadelphia Brick Cream Cheese, softened

sugar, divided

vanilla

eggs

pumpkin

cinnamon

nutmeg

cloves

Mix cookie crumbs, nuts and butter; press onto bottom of 9-inch springform pan.

Beat cream cheese, 1/2 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, beating after each just until blended. Remove 1 cup plain batter. Stir remaining sugar, pumpkin and spices into remaining batter. 

Spoon half the pumpkin batter into crust; top with spoonfuls of half the plain batter. Repeat layers; swirl gently with knife. 

Bake 45 min. or until centre is almost set. Cool completely. Refrigerate 4 hours.

Chocolate Covered Strawberry Cheesecakes made lightened up with Greek yogurt and cutting back on the sugar a tad too! Gluten-free friendly using your favorite gluten-free graham crackers or crunchy cookies.

 Chocolate Covered Strawberry Cheesecakes

graham cracker crumbs (about 10-12 crackers)

TBS butter, melted

cream cheese, softened (lite or full-fat)

yogurt

sugar

tsp vanilla extract

chocolate chips

TBS coconut oil

strawberries, washed and dried (you need at least 12)

Preheat oven to 325F. Line 12 muffin tins with foil liners. Lightly spray with oil. Set aside.

In a small food processor or blender (I used my NutriBullet) process graham crackers into crumbs. Transfer crumbs into bowl with melted butter and combine until moist.

Evenly divide graham cracker mixture between the 12 liners, pressing with back of tablespoon to flatten.

Bake graham cracker crust for 8-10 minutes. Set aside to cool while you make the filling.

In a medium mixing bowl using electric mixer, beat softened cream cheese until light and fluffy. Add in yogurt and sugar, beating again until smooth. Then add in eggs and vanilla, combining until smooth.

Evenly distribute cheesecake batter into liners with baked graham cracker crusts. Bake for 15-20 minutes, until the middle is set.

Remove from oven and allow pan to cool to room temperature, then place in fridge to chill for 2 hours. You can also prepare the cheesecakes 1 day in advance. 

Once the cheesecakes have chilled (up to 24 hours) you can prepare the chocolate: Place chocolate chips and oil in medium microwave-safe bowl. Microwave in 20 second increments, stirring in between until fully melted.

Spoon chocolate over cheesecakes and allow to set – this should be fairly quick because the cheesecakes are cold.

Once the cheesecakes have been covered in the chocolate, dip strawberries into melted chocolate and place in center of cheesecakes. Continue this process until all cheesecakes have a chocolate covered strawberry. See notes below about using &#8220;ganache&#8221; instead of just melted chips.

Use leftover chocolate for dipping more strawberries. You can make a tray with both the chocolate covered strawberry cheesecakes and regular dipped strawberries. Enjoy!

I love butternut squash soup in restaurants but I can never seem to make one I like at home. I hit the jackpot with this recipe. I loved it and my whole family did, too! It was perfect just as it was! It was the first recipe I made in our brand new Instant Pot.

These pretty miniature baked cheesecakes are so easy to make and serve. Adjust the toppings throughout the year, using whatever fruits are in season

Little buttermilk cheesecakes with honey roast summer fruits

digestive biscuits

butter

full-fat cream cheese

buttermilk

icing sugar

egg egg yolk

stone fruits

tbsp honey

tbsp dessert wine

vanilla extract

raspberries

apricot jam

Heat oven to 150C/130C fan/gas 2 and line nine holes of a muffin tin with muffin cases. Put the biscuits in a food bag and crush to fine crumbs using a <a href="https://www.bbcgoodfood.com/content/test-best-rolling-pins">rolling pin</a> or use a <a href="https://www.bbcgoodfood.com/content/test-five-best-food-processors">food processor</a>, then mix with the butter. Spoon into the muffin holes and use the back of a spoon to press the biscuits into a compact layer.

<a href="https://www.bbcgoodfood.com/content/top-five-whisks">Whisk</a> the cream cheese, buttermilk, sugar, eggs and vanilla in a jug. Pour onto the biscuit bases, filling them right to the top. Bake for 20 mins, then turn the oven off and leave the cheesecakes inside for 2 hrs, or until the oven is completely cool. Once cool, chill for at least 3 hrs, or overnight if you can.

Heat oven to 180C/160C fan/gas 4. Toss the stone fruit, honey, wine and vanilla in a <a href="https://www.bbcgoodfood.com/review/test-five-best-roasting-tins">roasting tin</a> and cook for 15 mins, until the fruit starts to soften and caramelise in places. Add the berries to the tin and cook for another 2-3 mins until they look shiny and juicy. Leave to cool. When you&rsquo;re ready to serve, place the cheesecakes on a platter or individual plates, then&nbsp;top each one with a spoonful of jam and some of the fruits, drizzling over any juice from the tin.

The luscious combination of banana and toffee makes this no bake cheesecake truly special.

Banoffee cheesecake

unsalted butter, melted

tsp powdered gelatine

wholemeal biscuits, broken

eggs, separated

caster sugar

mascarpone

vanilla bean, split, seeds removed

300 milliliters thick cream, whipped

bananas, sliced

milliliters thickened cream

unsalted butter

brown sugar

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5754575246001&=domain=taste

5348771529001-5754575246001

Dip into this best-rated mini baked cheesecake recipe. Once you taste it, you'll see why it's come up trumps!

Kylie's mini baked coconut cheesecakes

chocolate ripple biscuits

cream cheese,

(1/2 cup) caster sugar

(1/4 cup) desiccated coconut

lemon juice

vanilla essence

Pure icing sugar, to dust

Strawberry cheesecake semifreddo

strawberries, hulled

digestive biscuits, crushed

vanilla custard

Thick cream, whipped, to serve

This easy, eggless vanilla cheesecake recipe tastes just like the real thing! Creamy and indulgent, no one will know there are no eggs in it!

Eggless Cheesecake Recipe (aka Eggless New York Cheesecake)

g (3.5 oz) butter, melted

900 g full fat cream cheese

250 g caster sugar (slightly finer than granulated)

250 ml buttermilk (or plain yoghurt)

60 ml full fat evaporated milk

Tbsp plain flour

Tbsp cornflour (cornstarch in the US)

vanilla paste

Preheat oven to 200˚C (390˚F/180˚C Fan).

Grease, line and grease again, a 9 inch/23cm springform tin, including the sides.

You must bake your cheesecake the day before you are planning to serve it.

I like to do this in a food processor as it’s so much easier and quicker. Place the biscuits in the food processor and pulse to get fine crumbs.

Add the melted butter (through the feed tube if you have one) and pulse until it’s all thoroughly mixed. You’ll end up with a mixture that looks like dark wet sand.

Carefully press this biscuit mix onto the bottom of your greased pan, patting it and packing it flat with your palm.

Bake in the oven for 10 minutes. When done, I like to keep it out to cool for 5 minutes on a wire rack (set the timer if you might forget!), then straight in the fridge while I get the cheesecake done.

The Base

In a tabletop mixer (or large bowl with handheld whisk), beat the cream cheese on medium-low until creamy for 1 minute. Add the sugar gradually during this minute in 2 additions.

Next, add the two flours, scraping down the sides if you have to.

Add vanilla, lemon juice and then the yoghurt, whisking for only about 30 seconds.

Finally, add the evaporated milk and whisk till just mixed, about 20 seconds. Don’t over beat. Check for lumps, squash the bigger ones with a wooden spoon but don’t worry about it too much.

Pour the mixture into the prepared tin gently.

Double wrap the base of your cake pan in aluminium foil. This is to prevent the cake mix from dripping onto your oven flour if your cake pan isn&#039;t completely sealed.

Bake at the initial high temperature for 20 minutes. This aids the rise.

Reduce the temperature to 110˚C(230˚F/90˚C Fan) and bake for another hour. When done, the cake should still have a wobble in the middle.

Let it cool in the oven with the door slightly ajar for 1 hour.

Then cool completely at room temperature on your kitchen counter.

Finally, cover loosely with foil and refrigerate overnight.

The Filling

Carefully loosen the sides of your springform cake pan.

Then very gently lift the cake off the base. Slide a butter knife very carefully under the baking paper on one side. You&#039;ll find the cake comes away very easily after that.

Place on your serving dish or cake stand, and pour the chilled mango pulp all over.

The Next Day

EGGLESS BAILEYS CHOCOLATE CHEESECAKE

Have you seen my latest Eggless Cheesecake Recipe?

It's cool, it's creamy and it's a no-bake! This 2 Step Creamy Cheesecake is a quick and easy dessert that the whole family will love.

No-Bake Cool Whip Cheesecake

pkg (250 g) Philadelphia Brick Cream Cheese, softened

tub (1 L) thawed Cool Whip Whipped Topping

ready-to-use 9 in (23 cm) Honey Maid Graham Pie Crust

fruit pie filling

BEAT cream cheese and sugar until smooth and creamy.

STIR in whipped topping and spoon into crumb crust. Chill for 3 hours. Top with fruit or pie filling.

Make your favorite cheesecake even sweeter with HERSHEY’S cocoa swirled throughout! Sure, classic cheesecake is scrumptious, but when you add our chocolate marble cheesecake recipe to your dessert menu, you can put a twist on a tradition. Marble cheesecake uses HERSHEY’S chocolate to compliment the cream cheese base. And if you’re feeling a bit more spontaneous, prepare a chocolate crumb crust for extra decadence! Divvy out slices of cake during parties and special celebrations. Next step? Bite into the heavenly cocoa swirl flavors of Hershey’s marble cheesecake.

Chocolate Marble Cheesecake | Recipes

cream cheese (8 oz each), softened

sour cream

Tbsps all-purpose flour

HERSHEY'S Cocoa

vegetable oil

https://www.hersheyland.com/content/dam/hersheyland/en-us/recipes/recipe-images/62-chocolate-marble-cheesecake.jpg

chocolate marble cheesecake

Step 1

Prepare &quot;Chocolate Crumb Crust&quot;. Increase oven temperature to 450°F.

Step 2

Beat cream cheese, 3/4 cup sugar, sour cream and 2 teaspoons vanilla in large bowl on medium speed of mixer until smooth. Gradually add flour, beating just until blended. Add eggs, one at a time, beating well after each addition.

Step 3

Combine cocoa and remaining 1/4 cup sugar in medium bowl. Add oil, remaining 1/2 teaspoon vanilla and 1-1/2 cups of cream cheese mixture; stir well. Spoon plain and chocolate batters alternately over prepared crust, ending with spoonfuls of chocolate on top; gently swirl with knife for marbled effect.

Step 4

Bake 10 minutes. Without opening oven door, reduce oven temperature to 250°F; continue baking 30 minutes. Turn off oven; without opening oven door, leave cheesecake in oven 30 minutes.

Step 5

Remove from oven. Immediately loosen cheesecake from side of pan with knife; cool to room temperature. Refrigerate several hours or overnight; remove side of pan. Cover; refrigerate leftover cheesecake.

Take your hot chocolate obsession from winter to summer with this cheesecake. Delish

Frozen Hot Chocolate Cheesecake

oreos

tbsp butter

blocks cream cheese, softened

chocolate sauce

cocoa packs

salt

heavy cream

mini marshmallows

Make crust: In a food processor, pulse Oreos until they are fine crumbs. Transfer crumbs to a bowl, then add butter and sugar and stir until combined. The texture should be similar to wet sand.

Grease a 9" pie plate and press in the crust mixture.

In a large bowl using a hand mixer, beat cream cheese until light and fluffy. Add powdered sugar, chocolate sauce, cocoa packets and salt and mix until smooth

Add about half of the heavy cream and beat until smooth. Add the rest of the heavy cream and beat until very fluffy.

Fold in mini marshmallows. Pour cheesecake mixture into the prepared crust.

Freeze until solid, about 4 hours.

This luscious, creamy Chocolate Chip Cheesecake is dotted with delicious mini morsels and makes a great dessert for any occasion.

Chocolate Chip Cheesecake

chocolate sandwich cookies (about 15)

buttermelted

NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morselsdivided

cream

all-purpose flour

NESTLÉ® CARNATION® Evaporated Milk

Combine cookie crumbs with butter in medium bowl until moistened; press onto bottom of ungreased 9-inch springform pan. Sprinkle with 1 cup morsels.

Beat cream cheesesugar and vanilla extract in large mixer bowl until smooth. Beat in eggs and flour. Gradually beat in evaporated milk and sour cream. Pour over crust. Sprinkle with remaining morsels.

Bake for 25 minutes. Cover loosely with foil.

Bake for an additional 30 to 40 minutes or until edge is set but center still moves slightly. Place in refrigerator immediately; refrigerate for 2 hours or until firm. Remove side of springform pan.

Note: Cheesecake may be baked in 13 x 9-inch baking pan. Prepare as above. Bake in preheated 300° F. oven for 20 minutes. Cover loosely with foil. Bake for an additional 20 to 30 minutes.

Frozen Cinnamon Coffee Cheesecakes

ginger snap cookies

instant coffee

water

Splenda® Granulated Sweetener

(8-ounce) package reduced fat cream cheese

Line 12 muffin cups with paper liners. Place one ginger snap in each paper cup.

In a large bowl, stir together instant coffee and water until dissolved.

Add Splenda Sweetener, cream cheese, vanilla extract, and cinnamon. Beat with a wire whisk until well blended. Gently whisk in whipped topping.

Spoon filling evenly over cookies in muffin pan. Top each cheesecake evenly with raspberries. Cover and freeze for 3 hours or overnight.

Remove from freezer about 10 minutes before serving to soften slightly.

Small Batch No Bake Cheesecake Bars Recipe

graham cracker crumbs

Tablespoons tightly packed light OR dark brown sugar

(8-ounce) box cream cheese,

Tablespoons sugar

confectioners' sugar,

fruit,

Prep the pan. Spray the bottom of a 9 x 5-inch loaf pan with cooking spray and line it with parchment paper, leaving a 2-inch overhang on the long sides.

Make the graham cracker crust. In the bowl of a food processor, pulse together the crumbs and sugar. Add the unsalted butter and pulse until the mixture looks like wet sand.Pour the mixture into the prepared pan and use your hands to press it evenly over the bottom of the pan, all the way to the edges. (You can use the bottom of a coffee mug or heavy glass to pound the crumbs in place—you want to apply some pressure here so the crust holds its shape.)Freeze for at least 10 minutes while you make the cheesecake filling.

Whip the cream for the cheesecake filling. In the bowl of a stand mixer fitted with the whisk attachment, whisk the heavy cream on medium-high until firm peaks form, about 3 minutes. Use a rubber spatula to scoop the whipped cream into a small bowl.

Top 18 cheesecakes recipes from across the web

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

Top Tags

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Top 18 cheesecakes recipes from across the web

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

Top Tags

Pumpkin Swirl Cheesecake Recipe

Chocolate Covered Strawberry Chees...

Little buttermilk cheesecakes with ...

Banoffee cheesecake

Kylie's mini baked coconut cheeseca...

Strawberry cheesecake semifreddo

Eggless Cheesecake Recipe (aka Eggl...

No-Bake Cool Whip Cheesecake

Chocolate Marble Cheesecake | Recip...

Frozen Hot Chocolate Cheesecake

Chocolate Chip Cheesecake

Frozen Cinnamon Coffee Cheesecakes

Small Batch No Bake Cheesecake Bars...

Dairy-free caramel cheesecakes

Strawberry Cheesecake Pie

Chocolate Chip Pumpkin Cheesecake R...

HERSHEY'S CHIPITS SKOR Toffee Bits ...

Mini Cheesecakes with Brown Sugar P...

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