Cheese Cake No Bake Pumpkin Cheesecake Recipe Lemon Cheesecake Recipe

Cheesecakes are a beloved dessert known for their smooth, creamy texture and rich flavor. With a wide variety of options available, you can easily find a cheesecake to complement any meal or occasion. These delicious desserts are also perfect for making ahead of time and can be frozen. Simply thaw them in the refrigerator and add your favorite fruit or garnish before serving.

Brownie Peanut Butter Cheesecake Recipe

For the Crust:

For the Filling:

For the Topping:

Preheat oven to 350°F. Lightly grease and flour a 9- or 10-inch springform pan.

Crust Instructions:

In the top of a double boiler, over simmering water, melt 3 ounces of the chocolate and the butter, stirring until smooth. Remove from heat.

Combine the flour and baking powder.

In a medium bowl, with an electric mixer on medium speed, beat the eggs until thick and light-colored. Beat in the brown sugar until well blended. Beat in the melted chocolate, chocolate extract, and the remaining 1/2 ounce of grated chocolate. Gradually stir in the dry ingredients, mixing just until blended. Spread 1 cup of this mixture evenly onto the bottom of the prepared pan. Chill the remaining crust mixture. Bake for 15-17 minutes, or until firm. Cool in the pan in the refrigerator for 15-30 minutes.

Filling Instructions:

In a large bowl, with an electric mixer at medium speed, beat the cream cheese and brown sugar until smooth. Beat in the eggs and sour cream. Beat in the peanut butter.

To prepare the pan, use a spatula to spread the remaining chilled crust evenly around the insides of the pan. To make this easier, set the pan on its side and roll it, spreading as you go. Pour in the filling mixture.

Bake for 25-30 minutes, or until the filling is firm. Spread the topping on the cheesecake about 3 minutes before removing it from the oven.

Topping Instructions:

In a small bowl, with an electric mixer on medium speed, mix the sour cream, sugar, and peanut butter until smooth. Spread evenly over the top of the cake in the oven 2-3 minutes before it is removed. Cool on a wire rack for 1 hour. Place in a plastic bag and chill overnight.

Lemon Cheesecake Bars Recipe

Crust:

Crust Instructions:

Mix ingredients together in a bowl with a pastry cutter. When the mixture resembles coarse crumbs, press firmly into the bottom of a greased 9 x 13-inch pan. Bake at 350°F for 15 minutes. Cool for 10 minutes.

Filling:

Filling Instructions:

Add cream cheese and sugar to a mixing bowl and beat until smooth. Add egg whites and blend in. Add lemon juice and vanilla. Blend well and pour onto the crust. Bake for 20-22 minutes or until firm.

Strawberry Cheesecake in Macaroon Crust Recipe

Sauce:

Sauce Instructions:

Bring all ingredients to a boil in a heavy large saucepan over high heat. Reduce heat to medium-low and simmer until the mixture has a thick syrup consistency, stirring occasionally, about 1 hour. Cool. (This can be prepared 2 days ahead. Cover and refrigerate.)

Crust:

Crust Instructions:

Bring apricots and water to a boil in a heavy small saucepan. Cover, remove from heat, and let stand until the fruit is soft, about 30 minutes. Drain apricots and pat dry. Place in a food processor, add sugar and egg whites, and process until the mixture has a thick, fluffy consistency and the apricots are minced, scraping down the sides of the work bowl occasionally. Add 1/2 cup coconut and process until minced. Transfer the mixture to a medium bowl, then stir in the remaining coconut. Freeze until firm, about 20 minutes.

Position a rack in the center of the oven and preheat to 350°F. Wrap heavy-duty foil around the outside of a 9-inch springform pan with 2 3/4-inch sides. Spoon the coconut mixture into the prepared pan. Wrap plastic wrap around your fingertips and press the mixture evenly over the bottom and 2 inches up the sides of the pan to form the crust. Bake until light brown, about 15 minutes. Remove from oven; maintain oven temperature.

Filling:

Filling Instructions:

Using an electric mixer, beat cream cheese, sugar, and salt in a large bowl until smooth. Add sour cream, rum, lemon juice, and vanilla extract; beat until well blended. Add eggs and beat just until blended. Transfer to the crust.

Bake cheesecake until brown, puffed, and firm in the center, about 1 hour. Cool cake in the pan on a rack for 10 minutes. Cut around the pan sides to loosen the crust. Cool. Cover and refrigerate overnight.

To serve, cut around the pan sides to loosen the cake. Release pan sides. Arrange berry halves and mint leaves over the top of the cake. Serve with strawberry sauce.

Makes 10 to 12 servings.

Chocolate Caramel Cheesecake Recipe

Crust:

Caramel Filling:

Cheesecake Filling:

Crust Instructions:

Mix all crust ingredients and press onto the bottom and 1-inch up the sides of a 9- or 10-inch springform pan. Pour on the melted caramel-pecan mixture and chill for 30 minutes.

Caramel Filling Instructions:

Melt caramels with milk in a small saucepan or in the microwave. Stir until smooth, then stir in pecans.

Cheesecake Filling Instructions:

Beat cream cheese at high speed until light and fluffy. Gradually add sugar, mixing well. Add eggs, one at a time, beating well to incorporate. Stir in melted, cooled chocolate and vanilla. Beat until well blended.

Bake at 350°F for 40-50 minutes or until the center is almost set. Cool.

Refrigerate at least 3 hours. Garnish with whipped cream; drizzle with caramel and chocolate, if desired.

Makes 12 to 14 servings.

Marshmallow Cheesecake Recipe

Preheat oven to 350°F.

Crust Instructions:

Combine cracker crumbs, butter, and sugar and mix well. Press onto the bottom and partly up the sides of a greased 9-inch springform pan. Bake 10 minutes in the preheated oven. Remove from oven and cool completely.

Filling Instructions:

Combine milk and marshmallows in a saucepan. Cook over medium heat, stirring until marshmallows are melted. Remove from heat and cool completely. Beat cream cheese in another bowl. Add the cooled marshmallow mixture to the cream cheese mixture along with vanilla and mix until combined.

In another bowl, beat whipping cream until stiff. Fold cream into the cheese mixture along with the pineapple. Pour into the prepared crust and refrigerate overnight. Top as desired.

Makes 12 to 16 servings.

Butterscotch Almond Cheesecake Recipe

Crust: