easy cheesecake

These Pumpkin Cheesecake Bars are the perfect easy way to enjoy pumpkin cheesecake without all the work! They are creamy, full of spice and topped with a cream cheese whipped cream!

Pumpkin Cheesecake Bars

graham cracker crumbs

tbsp (39 grams) sugar

tsp cinnamon

salt

tbsp unsalted butter, melted

oz (452 grams) cream cheese, room temperature

cup (52 grams) sugar

(56 grams) packed light brown sugar

tbsp (16 grams) all-purpose flour

cup (250 grams) canned pumpkin puree

sour cream

nutmeg

cloves

ginger

tsp vanilla extract

eggs

oz (113 grams) cream cheese, room temperature

cup (ml) heavy whipping cream, cold

tbsp (43 grams) powdered sugar

cinnamon

1. Preheat oven to 325 degrees F and prepare a 9×9 inch pan with parchment paper that sticks up above the sides of the pan, so that you can remove the bars later for easy cutting.

2. To make the crust, combine the graham cracker crumbs, sugar, cinnamon and salt in a medium bowl. Add the melted butter and stir until the crumbs are well coated.

3. Press crust evenly into the bottom of the pan and bake for 6-7 minutes. When the crust is done baking, remove it from the oven and turn the temperature down to 300 degrees F.

4. To make the filling, beat the cream cheese, sugars and flour in a large mixer bowl on low speed until well combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter. Scrape down the sides of the bowl.

5. Add the pumpkin puree, sour cream, spices and vanilla extract and mix on low speed until well combined.

6. Add the eggs one at a time, mixing on low speed to combine. Scrape down the sides of the bowl as needed to make sure everything is well combined.

7. Pour the batter into the pan with the crust and spread evenly.

8. Bake the bars for 35 minutes or until the center is mostly set.

9. Turn the oven off and leave the oven door closed. Leave the bars in the hot oven for another 10-15 minutes.

10. Remove the bars from the oven and allow to cool on the counter for about 30 minutes, then refrigerate until cold and firm.

11. Use the parchment paper to remove the bars from the pan and cut into bars.

12. To make the cream cheese whipped cream, add the cream cheese to a large mixer bowl and beat until smooth. Add the heavy whipping cream, powdered sugar and vanilla extract and whip on high speed until stiff peaks form.

13. Pipe the whipped cream onto the bars and dust with cinnamon, if desired.

14. Serve cold. Bars are best when stored well covered in the fridge and eaten within 4-5 days.

This unique looking cheesecake is creamy and light. It&#039;s easier to make than traditional cheesecake.

Basque Burnt Cheesecake

lb (2 blocks) cream cheese (softened

white sugar

heavy cream

tsp table salt

tbsp + 2 tsp all-purpose flour

Preheat oven to 400°F. Spray the interior of an 8-inch round springform pan with cooking spray and then line it with a large enough sheet of parchment paper so that it completely covers the interior of the cake pan and also comes up 2 inches above the pan. (You can trim the edges that are too high with scissors.) Press, pleat and crease the parchment paper as needed so that it sticks to the interior edges.

In the mixing bowl of a stand mixer, add cream cheese and sugar. Beat with paddle attachment at medium speed until light and smooth. Scrape down bowl with spatula as needed to evenly mix.

Add eggs, one at a time, beating until one egg is completely incorporated before adding the next egg. Scrape down sides as needed.

Add heavy cream, salt, vanilla. Mix at medium speed until fully incorporated and batter is smooth.

Sift in flour. Switching to the whisk attachment, whisk at medium high speed until batter is smooth and no flour lumps remain (about 1 minute). Because of how thin the batter was, I had difficultly mixing out all the lumps so I also used a hand whisk and mixed for a few seconds at the end to remove any lumps.

Pour batter into prepared cake pan. Place cake pan on a baking sheet. Place cake into the oven and bake about 60-65 minutes or until surface turns a dark brown and center is still jiggly.

Let cake cool at room temperature. The cake will deflate about 1 inch when it cools. Refrigerate the cake overnight to let it set and so the flavors can fully develop. Let the cake come to room temperature before cutting and serving.

https://content.jwplatform.com/videos/TCSs6c6x.mp4

a rustic cheesecake that is nearly fool-proof. It tastes like a cross between Japanese cheesecake and American cheesecake

This Frosted Animal Cookie Cheesecake has frosted circus animal cookies in the crust and throughout the cheesecake! It's thick, creamy, yummy and so fun!

Frosted Animal Cookie Cheesecake

(302 grams) frosted animal cookie crumbs

tbsp (28 grams) salted butter, melted

(678 grams) cream cheese, room temperature

(207 grams) sugar

tbsp (24 grams) all purpose flour

(230 grams) sour cream, room temperature

tbsp vanilla extract

eggs, room temperature

(208 grams) chopped frosted animal cookies, divided

oz (169 grams) white chocolate chips

(60 milliliters) heavy whipping cream

Pink gel icing color

Sprinkles

(120 milliliters) heavy whipping cream, cold

tbsp (29 grams) powdered sugar

Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
2.

Combine the crust ingredients in a small bowl. Press the mixture into the bottom of the springform pan.
3.

Bake the crust for 10 minutes, then set aside to cool.
4.

Cover the outsides of the pan with aluminum foil (I also use a plastic crock pot liner – see method for preventing your water bath from leaking here) so that water from the water bath cannot get in. Set prepared pan aside.
CHEESECAKE FILLING

&#8220;instruction-step-6&#8243;>5. Reduce oven to 300°F (148°C).
6. In a

large mixer bowl, mix the cream cheese, sugar and flour until well combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
7. Add

he sour cream and vanilla extract, mixing on low speed until well combined.
8. Add

he eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
9. Stir

in about 1 1/4 cups of chopped animal cookies. Stir just until mixed, so the colors from the sprinkles don’t mix into the batter too much.
10. Pour

small amount of batter into the bottom of the crust in an even layer, then add the remaining 3/4 cup of chopped animal cookies.
11. Pour

he remaining cheesecake filling into crust, over the cookies, and spread into an even layer.
12. Place

springform pan (covered with aluminum foil) inside another larger pan. Fill the larger pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
13. Bake

ff heat and leave cheesecake in oven with door closed for 30 minutes.
15. Crack

oven door and leave the cheesecake in the oven for about 30 minutes.
16.Remove

cheesecake from oven and chill until firm, 5-6 hours or overnight.
TO FINISH OFF THE CHEESECAKE

truction-step-18&#8243;>17. When the cheesecake is cool and firm, remove from the springform pan and set on a serving plate.
18. To ma

e the white chocolate ganache. Put the white chocolate chips in a heat proof bowl.
19. Micro

ave the heavy whipping cream until it just begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth. If it doesn’t melt completely, microwave for 10-20 seconds, then whisk until smooth.
20. Color t

e ganache with a little pink gel coloring, if desired.
21. Pour th

ganache onto the cheesecake and spread into an even layer.
22. To make

the whipped cream, add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl. Whip on high speed until stiff peaks form.
23. Pipe do

lops of the whipped cream on top of the white chocolate ganache.
24. Top the

cheesecake with frosted animal cookies and some sprinkles, if desired. Refrigerate until ready to serve. Cheesecake is best for 3-4 days.

https://content.jwplatform.com/videos/7MyJnVOs.mp4

This Frosted Animal Cookie Cheesecake has frosted animal cookies in the crust and throughout the cheesecake! Such a fun and delicious treat!

Here's what you need: butter, graham cracker, cream cheese, sugar, vanilla extract, fresh raspberries

5-Minute Microwave Cheesecake Recipe by Tasty

butter

graham cracker

oz cream cheese, softened

sugar

vanilla extract

raspberries,

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Melt the butter in a small microwaveable ramekin. Tilt the ramekin to coat the sides.

Crush the graham crackers into fine crumbs, then add to the ramekin with the butter and mix well. With a spoon, press the crust evenly against the bottom of the dish.

In a small bowl, combine the cream cheese, sugar, and vanilla, stirring until there are no lumps.

Spread the filling on top of the graham cracker crust.

Microwave for at least 4 minutes, 45 seconds at a time, at half power. Make sure the cheesecake does not bubble over the sides of the ramekin.

Chill in the freezer for at least 30 minutes, until completely cool to the touch.

With a knife, loosen the edges of the cheesecake, then invert onto a plate, or eat straight from the dish.

https://vid.tasty.co/output/50200/mp4_640x640/1504109971

This easy Strawberry Cheesecake recipe is perfect for the summer! Smooth and creamy, it's topped with delicious strawberries and homemade strawberry sauce. !

Strawberry Cheesecake

(302 grams) graham cracker crumbs

(112 grams) salted butter, melted

(173 grams) sour cream, room temperature

(310 grams) sugar

cornstarch

strawberries (from about 1 lb strawberries)

strawberries

heavy whipping cream, cold

Preheat oven to 325°F (163°C). Grease a 9×13 pan.
2.

Combine the crust ingredients in a small bowl. Press the mixture into the bottom of the prepared pan.
3

Bake the crust for 10 minutes, then set aside to cool.
4

Reduce the oven temperature to 300°F (148°C).
5.

n a large bowl, blend the cream cheese, sugar and flour on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
6.

dd the sour cream and vanilla extract mix on low speed until well combined.
7.

dd eggs one at a time, mixing slowly to combine. Scrape down the sides of the bowl as needed to make sure everything is well combined.
8.

our the batter into the pan with the crust and spread evenly.
9.

Turn off the oven and leave the cheesecake in the oven with the door closed for 20 minutes.
11.

Crack the door of the oven, with the cheesecake inside, for 15 minutes. This slow cooling process helps prevent the cheesecake from cracking.
12.

Put the cheesecake in the fridge to cool completely, 3-4 hours.
13.

To make the strawberry topping, combine the sugar and cornstarch in a large saucepan. Stir in the strawberry puree.
14.

Cook over medium heat, stir constantly until mixture thickens and come to a boil, about 15 to 20 minutes.
15.

Allow to boil for 1 1/2 minutes, then remove from heat.
16.

Stir in vanilla extract and chopped strawberries and allow to cool for about 15-20 minutes.
17.

Pour the topping over the cheesecake and allow to cool completely, 3-4 hours or overnight. You could serve the sauce immediately, but it will thicken as it cools.
18.

To make the whipped cream, add everything to a large mixer bowl and whip on high speed until stiff peaks form. Serve slices of the cheesecake with the whipped cream, if desired.

This was my first time making cheesecake and OH MY GOD! It came out perfect. I followed your exact directions and everyone loved it! I would love to write about it on my blog and will definitely link to your post if that is ok with you! Amazing Recipe!

This turned out so amazing! Like seriously, wow! My whole family had to be careful not to eat too much at once haha!

Used this recipe twice and both times it turned out very well done! I can't seem to perfect the strawberry topping though.

Made this for my first time, followed all the steps exactly as they were and it came out PERFECT!!! It was the best cheesecake I had ever had! I had some extra filling left over, how long with the cheesecake mixture last in the fridge for?? Checkout my Instagram @sweetsbybrieluh to see the result 😍

I love this recipe! It’s is full proof and delicious! I am planning on making two of these cheesecake’s at the same time in separate pans but does the cooking time vary or anything of that sort? Or does everything stay the same? 

Thanks so much for this recipe! It was a big hit. I cut the sugar in half, which I usually do, and the sweetness was spot on. Was wondering if I wanted to use this recipe for a blueberry cheesecake, would it work?

https://www.youtube.com/watch?v=q2GVWnka0hk

This Strawberry Cheesecake recipe is super easy to make, and it’s a fail-proof dessert for a crowd! Smooth and creamy, it’s topped with delicious strawberries and homemade strawberry sauce – the perfect spring and summer treat! Recipe: https://www.lifeloveandsugar.com/easy-strawberry-cheesecake/

Easy Strawberry Cheesecake

This no bake Greek Yogurt Cheesecake is made with a gingersnap cookie crust and topped with candied lemon slices. Yield: 9-inch cheesecake

No Bake Greek Yogurt Cheesecake with Gingersnap Crust

¾ cup ground gingersnap cookies

graham crackers

unsalted butter, (melted)

Tablespoon coconut oil, (melted)

gelatin

Tablespoon cool water

oz cream cheese,

2% fat Greek yogurt*, (strained)

lemon paste*

lemon zest

lemon juice

water

honey

Meyer lemons, (thinly sliced, seeded)

Crust: Line 9-inch springform pan with parchment paper. Set aside.

Mix together ground gingersnap, ground graham crackers, melted butter, melted coconut oil, and salt until well moistened. Transfer to prepared pan. Press into an even layer. Let chill in the fridge as filling is prepared.

Filling:&nbsp;In a small bowl, mix together powdered gelatin and cool water. Allow to sit for 5 minutes. Microwave at 10 second internals until mixture has dissolved into a liquid. Allow to cool slightly.

In the bowl of a food processor fitted with a blade attachment, add cream cheese, Greek yogurt, sour cream, sugar, lemon paste, lemon zest, lemon juice, vanilla, and salt. Process until mixture is smooth. Add in liquid gelatin. Mix until well combined. Scrape down sides of bowl as needed to ensure thorough mixing.

Pour filling into prepared pan over crust. Spread into an even layer. Forcefully tap springform pan against hard surface to remove any air pockets (or air bubbles) in filling.&nbsp;

Cover springform pan with lid or tightly cover with plastic wrap. Allow to chill in the fridge overnight.&nbsp;

Candied Lemons:&nbsp;Combine water, sugar, and honey in a heavy bottomed sauce pot. Bring to a boil until sugar has dissolved.

Add lemon slices. Reduce heat to low and let simmer for 30-40 minutes, flipping lemon slices every 10-15 minutes. Cook until lemon slices are tender.

Gently remove lemon slices from syrup. Transfer to a parchment lined sheet tray. Arrange slices in a single layer and allow to cool. Strain syrup and let cool. Store syrup in the fridge for later use. Once lemon slices have cooled, transfer to airtight container and keep stored in the fridge until ready to use

No need to bake this easy, colorful cheesecake from Delish.com

Fruity Pebbles Cheesecake

marshmallows

c. (1 stick) butter

c. Fruity Pebbles

(8-oz.) blocks cream cheese,

c. sugar

pure vanilla extract

kosher salt

c. Fruity Pebbles,

This is really good. I give it 5 stars for taste. My only problem was the filling. It was way to so soft and creamy like the whip cream. I'm going to try to use 4 things of cream cheese next time instead of two. I hope it doesn't make to much filling though.

The video shows only one package of cream cheese with the sugar. I went by the recipe and used two packs to the 1/2 cup sugar, but the filling was still too thick and cheesy even after the cool whip was added. Refrigerating it made the crust too hard. My family hated it and we typically love these kinds of desserts, so we were very disappointed.

https://streaming.hearstdigitalstudios.com/95947197-541f-4a28-a6e9-922bef24a282/video_rover_16x9_1080p_hd_1549403797_93771.mp4

Fruity Pebbles Cheesecake = The Ultimate Color Bomb

This no-bake Creamsicle Cheesecake from Delish.com is perfect for hot summer days.

Creamsicle Cheesecake

Golden Oreo cookies, crushed

tbsp. butter

(3-oz.) box orange Jell-O

whipped topping

clementine,

I made the orange with sugar free jello, light cream cheese, and light sour cream. It was delicious!

Best ever! I made both a raspberry one and an orange one. For the orange one I used vanilla Graham crackers for crust and was equally as good as the Oreos. I've had requests for these at the next several family gatherings.

This was a good cheesecake, but there was no orange flavor, and it turns out pink in color, which color doesn't really matter. Disappointed that the flavor was not there. Mat add orange zest next time to add flavor.

So easy to make and lots of ways to switch it up for other delicious desserts and treats now that I have a really good basic recipe.

This recipe was ok. The orange jello doesn't give itbany orange flavor. Tasted just like regular cheesecake. And I agree with a previous post...you cannot pour and mix these two batters...was disappointed in the flavor...

I just popped mine into the fridge! However, just before I put it into the fridge, I noticed that I forgot to fold in the whipped topping. I took the cover off the cheesecake pan and gently folded the topping into the cheesecake. It looks okay. Just hoping I didn’t ruin it!!

Top 24 easy cheesecake recipes from across the web

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

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Top 24 easy cheesecake recipes from across the web

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

Top Tags

Pumpkin Cheesecake Bars

Basque Burnt Cheesecake

Frosted Animal Cookie Cheesecake

5-Minute Microwave Cheesecake Recip...

Strawberry Cheesecake

No Bake Greek Yogurt Cheesecake wit...

Fruity Pebbles Cheesecake

Creamsicle Cheesecake

Chocolate coffee baked cheesecake

Cheesecake Nachos

Instant Pot Cheesecake

Easy and Creamy Cheesecake

Rumchata Cheesecake

Burnt Basque Cheesecake Recipe (La ...

3 Ingredient Cheesecake

White Chocolate Raspberry Cheesecak...

Browned Butter Pecan Cheesecake

Mini S'mores Cheesecakes

Tiramisu Cheesecake

German Meissner Cheesecake recipe

Homemade Blueberry Cheesecake

Microwave Cheesecake

Easy Protein Cheesecake with a Crus...

Burnt Basque Cheesecake in a Loaf P...

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