homemade cheesecake recipe

Snickers Cheesecake is a vanilla cheesecake full of chopped Snickers bars, layered with chocolate &amp; caramel sauce and nestled in an Oreo crust. It’s an amazing thick, creamy and gooey treat!

Snickers Cheesecake

Oreo crumbs

tbsp butter, melted

sugar

tbsp flour

eggs, room temperature

sour cream

tsp vanilla extract

30-35 mini snickers bars, chopped

chocolate sauce

caramel sauce

Whipped cream (Homemade Whipped Cream recipe)

chocolate sauce (I use Smucker’s Chocolate Sundae Syrup)

caramel sauce (I use Smucker’s Caramel Sundae Syrup)

chopped mini Snickers

2. In a small bowl, combine crust ingredients and mix well.

3. Press mixture into the bottom and up the sides of a 9-inch springform pan with parchment paper in the bottom.

4. Bake crust for 10 minutes then remove.

5. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in, and set aside.

CRUST

2. In a large bowl, blend the cream cheese, sugar and flour with an electric mixer until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.

3. Add eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.

4. Add the sour cream and vanilla extract. Beat on low speed until well combined.

6. Add about half of the filling to the springform pan.

7. Pour the chocolate and caramel sauce on top of the filling. Then, use an offset spatula to swirl the sauces into the filling.

7. Pour the remaining cheesecake filling into the pan and again use the offset spatula to swirl around the chocolate and caramel sauces.

8. Drop the cheesecake on the counter a few times to release air bubbles that can cause cracks.

9. Place springform pan inside another pan. Fill outside 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.

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

12. Crack oven door and leave the cheesecake in the oven for another 20 minutes or until set. This cooling process helps the cheesecake cool slowly to prevent cracks.

13. Remove cheesecake from oven and chill.

14. Remove springform pan sides from cheesecake and top with additional chocolate and caramel sauce, chopped mini Snickers and whipped cream.

CHEESECAKE FILLING

This Snickers Cheesecake was the first cheesecake I ever made. Being it was my first I really didn't know how it would turn out. I followed Lindsay's directions and low &amp; behold - it came out perfect!  It took me a long time to prep but it was so worth it. I made it for Thanksgiving and my family loved every single bite. Give it a try - you won't be sorry! Thanks Lindsay!!

Hello Lindsay, Made this last night but my crust is super soggy 🙁

Trust me when I say you should make this S'mores Cheesecake. The combination of thick and creamy chocolate cheesecake, melty toasted marshmallows and a crunchy graham cracker crust is totally to die for!

S'mores Cheesecake Recipe

graham cracker crumbs

tbsp sugar

oz cream cheese, room temperature

Hershey’s Special Dark Cocoa powder

mini marshmallows

45-50 large marshmallows, for topping

5. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in, and set aside.
CHEESECAKE FILLING

2. In a large bowl, blend the cream cheese, sugar, flour and cocoa with an electric mixer until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.

5. Add the mini marshmallows in an even layer in the bottom of the pan, on top of the crust.

6. Pour the hot fudge topping over marshmallows, then pour the cheesecake filling into the pan.

7. Place springform pan inside another pan. Fill outside 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.

8. Bake for 1 hour and 35 minutes. Marshmallows may boil up through the top.

9. Turn off heat and leave cheesecake in oven with door closed for 20 minutes.

10. Crack oven door and leave the cheesecake in the oven for another 20 minutes or until set.

11. Remove from oven and refrigerate until firm, 4-5 hours.

12. Once the cheesecake is completely chilled, preheat oven to 350 degrees on convection bake.

13. Remove the springform pan sides from cheesecake and place the cheesecake on a cookie sheet.

14. Top the cheesecake with a layer of large marshmallows.

15. Bake for about 10-12 minutes, or until marshmallows begin to brown.

16. Remove the cheesecake from the oven and drizzle with more hot fudge and sprinkle on some graham cracker crumbs.

17. Cheesecake can be served warm out of the oven (which I recommend), or refrigerated and served cold.

This Turtle Brownie Cheesecake has a brownie bottom, a caramel cheesecake middle and lots of pecans, caramel and chocolate sauce on top! It's a delicious combination of flavors and textures that's perfect for fall!

Turtle Brownie Cheesecake

(168 grams) unsalted butter, melted

(207 grams) sugar

(98 grams) all purpose flour

tbsp (43 grams) natural unsweetened cocoa

tsp baking powder

tsp salt

gelatin,

tbsp (30 milliliters) cold water, optional

oz (565 grams) cream cheese, room temperature

(104 grams) sugar

(82 grams) brown sugar, unpacked

(180 milliliters) caramel sauce, room temperature

(240 milliliters) heavy whipping cream, cold

(58 grams) powdered sugar

(120 milliliters) heavy whipping cream, cold

tbsp (14 grams) powdered sugar

tbsp (14 grams) natural unsweetened cocoa

Pecans

Chocolate sauce

Caramel sauce

Preheat oven to 350°F (176°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides. NOTE: If your springform pan leaks, use a 9-inch cake pan so the brownie batter won’t leak out while baking.
2.

To make the brownie, combine the melted butter, sugar and vanilla extract in a medium sized bowl.
3.

Add the eggs and mix until well combined.
4.

In a separate medium sized bowl combine the flour, cocoa, baking powder and salt. Slowly add dry ingredients to the egg mixture and mix until well combined.
5.

Pour the batter into the prepared pan and spread evenly. Bake for 22-26 minutes, or until a toothpick comes out with a few moist crumbs.
6.

Allow brownie to sit for 3-5 minutes, then remove to a cooling rack to finish cooling.
7.

Once the brownie is cool, make the cheesecake. If using the gelatin, sprinkle the powdered gelatin over the cold water in a small bowl. Allow to sit for about 5 minutes, the heat in the microwave until warm and dissolved. Set aside to cool slightly. If not using gelatin, move to next step.
8.

In a large bowl, beat the cream cheese, sugar and brown sugar until smooth.
9.

If using gelatin, add it to the cream cheese mixture and mix until smooth.
10

Add the caramel sauce to the cream cheese mixture and mix until smooth.
11

In a separate bowl, whip the heavy whipping cream and powdered sugar until stiff peaks form.
12

Gently fold the whipped cream into the cream cheese mixture.
13

Place the brownie back into the 9 inch springform pan. Line the sides of the pan with parchment paper that sticks about an inch above the sides of the pan to account for possible overflow.
14

Top the brownie with the cheesecake mixture and spread into an even layer, then refrigerate until firm, about 5-6 hours.
15

Once firm, remove the cheesecake from the springform pan.
16

To make the whipped cream for the top, whip the heavy whipping cream, powdered sugar and cocoa powder until stiff peaks form. Pip swirls around the edge of the cheesecake and top with pecans.
17

Finish cheesecake off with some chopped pecans and chocolate and caramel sauce. Refrigerate until ready to serve.

I made this recipe for a friend's daughter and they all loved it. Thanks again for another AWESOME recipe.  I love following your recipes they never disappoint always amazing.

This Snickerdoodle Dulce De Leche Cheesecake has a cinnamon sugar crust, dulce de leche filling and is topped with a layer of white chocolate ganache and more cinnamon sugar! It's a delicious and fun mix of flavors that are perfect for fall!

Snickerdoodle Dulce De Leche Cheesecake

¼ cups (302 grams) vanilla wafer crumbs

(112 grams) salted butter, melted

tbsp (39 grams) sugar

cinnamon

(678 grams) cream cheese, softened

(90 grams) brown sugar

tbsp (25 grams) all purpose flour

13.4 oz (380 grams) can dulce de leche (about 1 1/4 cups)

4.5 oz white chocolate chips

tbsp heavy whipping cream

(180 milliliters) heavy whipping cream

tbsp (44 grams) powdered sugar

vanilla

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

. Mix together the crust ingredients until well combined and press the mixture into the bottom and up the sides of the springform pan.

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

. Cover the outsides of the pan with aluminum foil to prepare it for a water bath. Here is a tutorial on how to set up a pan for a waterbath. Set prepared pan aside.
FILLING

p id=&#8221;instruction-step-6&#8243;>1. Reduce oven temperature to 300°F (148°C).
2.

In a large bowl, beat the cream cheese, sugars and flour on low speed until well 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.
3.

Add the dulce de leche and mix on low speed until well combined.
4.

Add the 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.
5.

Pour the cheesecake batter into the crust and spread evenly.
6.

Place the springform pan inside another larger pan. Fill the outside 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.
7.

Bake the cheesecake for 1 hour 10 minutes.
8.

Turn off the oven and leave the cheesecake in oven with the door closed for 25 minutes. Do not open the door or you’ll release the heat.
9. C

ack oven door and leave the cheesecake in the oven for another 20-30 minutes. This cooling process helps the cheesecake cool slowly to prevent cracks.
10.

emove from oven and let sit on the counter for 15 minutes, then remove the pan from the water bath and remove aluminum foil. Refrigerate cheesecake until completely cooled and firm, 6-7 hours.
TOPPING

=&#8221;instruction-step-16&#8243;>1. When the cheesecake is cool and firm, remove it from the springform pan and place on a serving dish.
2. T

make the white chocolate ganache, put the white chocolate chips and 1/4 tsp of cinnamon in a heat-proof bowl.
3. H

at the heavy whipping cream until it begins to boil, then pour it over the white chocolate chips. Allow to sit for 3-5 minutes, then whisk until smooth. If a few lumps remain, microwave the mixture for about 10 seconds, then whisk until smooth.
4. A

low the ganache to cool for about 3 minutes, then spread into an even layer on top of the cheesecake.
5. C

mbine the remaining 3/4 teaspoon of cinnamon and 1 tablespoon of sugar, then sprinkle over the white chocolate ganache. Set the cheesecake in the fridge to firm.
6. T

make the whipped cream, add all ingredients to a mixer bowl and whisk on high speed until stiff peaks form.
7. P

pe swirls of whipped cream around the edge of the cheesecake, then finish it off with snickerdoodle cookies. Refrigerate until ready to serve. Cheesecake is best for 4-5 days.

This Chocolate Chip Shortbread Cheesecake is filled with mini chocolate chips, shortbread and a chocolate chip shortbread crust. It's topped off with whipped cream, mini chocolate chips and more shortbread!

Chocolate Chip Shortbread Cheesecake

Chocolate Chip Shortbread*

tbsp (56 grams) butter, melted

(240 milliliters) sour cream

tbsp vanilla extract

eggs

mini chocolate chips

(120 milliliters) milk

8-9 Walkers Chocolate Chip Shortbread

Walkers Mini Chocolate Chip Shortbread

Mini Chocolate Chips

Chocolate Sauce

Preheat oven to 325°F (162°C) . Grease a 9 inch springform pan and line the bottom with a parchment circle.
2

Place shortbread for the crust into a food processor and pulse until you have about 3 cups of crumbs. In a small bowl, combine the crumbs and melted butter.
3.

Press mixture into the bottom and up the sides of the springform pan.
4.

Bake crust for 10 minutes then remove from oven. Allow to cool for a few minutes.
5.

Cover the outsides of the pan with aluminum foil and set aside.
CHEESECAKE FILLING AND TOPPING

id=&#8221;instruction-step-7&#8243;>1. Reduce oven to 300°F (148°C).
2. I

a large bowl, mix the cream cheese, sugars and flour until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
3. A

d the sour cream and vanilla extract. Beat on low speed until well combined.
4. A

d eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
5. S

ace the milk into a small bowl. Dip the shortbread rounds into the milk and line the bottom of crust with them.
7. P

ur the cheesecake filling into crust, covering the shortbread.
8. P

ace 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.
9. B

urn off heat and leave cheesecake in oven with door closed for 30 minutes.
11.

rack oven door and leave the cheesecake in the oven for about 30 minutes.
12.

emove cheesecake from oven and chill until firm, 5-6 hours or overnight.
13.

o finish off the cheesecake, whip heavy whipping cream on high until it begins to thicken. Add powdered sugar and vanilla extract and continue to whip on high until stiff peaks form.
14.

ipe the whipped cream around the top edge of the cheesecake, then top with mini chocolate chip shortbread rounds and mini chocolate chips for decoration.
15.

efrigerate until ready to serve. Serve with chocolate sauce, if desired.

This easy lemon cheesecake features a homemade graham cracker crust and a sweet-tart cheesecake filling, all topped with creamy lemon curd and swirls of whipped cream. 

Lemon Cheesecake

(180 grams) graham cracker crumbs

(65 grams) granulated sugar

(70 grams) unsalted butter ((melted))

(907 grams) brick-style cream cheese ((softened))

(120 grams) full-fat sour cream ((room temperature))

(225 grams) granulated sugar

(80 ml) fresh lemon juice

lemons

vanilla extract

eggs ((room temperature))

lemon curd

Whipped cream

To make the graham cracker crust: Preheat the oven to 325°F (163°C). Add the crushed graham cracker crumbs and granulated sugar to a medium-sized mixing bowl and stir until well combined. Add the melted butter and mix until all of the crumbs are moistened.

Scoop the mixture into a 9-inch springform pan and firmly press it down into one even layer (I like to use the bottom of a measuring cup for this step). Bake for 10 minutes, then remove from the oven and set aside to cool slightly while you make the filling.

To make the lemon cheesecake filling: Set a large pot of water on the stove to boil for the water bath before getting started with the filling.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the cream cheese on medium speed until smooth. Add the sour cream and mix until fully combined, stopping to scrape down the sides of the bowl as needed. Then mix in the granulated sugar, lemon juice, lemon zest, and pure vanilla extract until fully combined.

In a separate mixing bowl, lightly beat the eggs. Add the beaten eggs to the mixing bowl with the cheesecake filling and mix on low speed until just combined. Use a rubber spatula to turn the filling a few times to make sure everything is fully mixed together.

Wrap the springform pan with the pre-baked graham cracker crust in aluminum foil, then place it into a large oven bag. Fold the oven bag down the sides of the springform pan.

Pour the cheesecake filling into the springform pan and smooth it out into one even layer. Tap the pan on the counter a couple of times to bring any air bubbles to the top, then use a toothpick to remove any large air bubbles.

Add the boiling water you started before the filling to a large roasting pan until it is about 1-inch deep. Carefully place the wrapped springform pan into the roasting pan.

Transfer the roasting pan with the cheesecake to the oven and bake at 325°F (163°C) for 60 to 70 minutes or until the edges of the cheesecake are set and the center is still slightly jiggly. Turn the oven off, crack the oven door slightly, and allow the cheesecake to cool in the warm oven for 1 hour.

After the cheesecake has cooled for 1 hour in the oven, remove it from the oven and transfer to a wire rack to cool to room temperature. Once cooled, cover tightly and transfer to the refrigerator to chill for at least 5 to 6 hours or overnight.

Run a thin knife around the outside of the cheesecake to loosen it from the pan, carefully release the springform pan. Add the lemon curd to the top of the cheesecake and spread it around into one even layer.

Pipe the whipped cream around the edges of the cheesecake, then slice into pieces, serve, and enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1624919468/uh7suvxdbnynoegak5ng.mp4

This easy lemon cheesecake features a homemade graham cracker crust and a sweet-tart cheesecake filling, all topped with creamy lemon curd and swirls of whipped cream.

This Homemade Cheesecake without Cream Cheese is creamy, light, and a little tangy. It&#39;s super easy to make, with no water bath needed! Enjoy with your favorite fruit jam or syrup!

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Easy Cheesecake Without Cream Chees...

Top 7 homemade cheesecake recipe recipes from across the web

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Snickerdoodle Dulce De Leche Cheese...

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Lemon Cheesecake

Easy Cheesecake Without Cream Chees...

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