Cheesecake Recipes
Cheesecake is a temperamental custard, so be careful to avoid the pitfalls. Cheesecakes are baked in a 9" spring-form pan, unless the recipe specifically says otherwise.
Amaretto Cheesecake 
1 Cinnamon Crust (unbaked)
24 oz cream cheese
4 eggs
1 cup sugar
1/4 cup heavy whipping cream
1/3 cup Amaretto (up to 1/2 cup)
Topping:
8 oz sour cream
1 tbsp Amaretto
1 tbsp plus 1 tsp sugar
Preheat oven to 375 degrees.
Prepare Cinnamon Crust in a 9" springform pan.
Prepare the filling: Beat the cream cheese and 1/3 cup Amaretto until light and fluffy.
Gradually beat in 1 cup sugar and the whipping cream.
Add the eggs one at a time (beating well after each addition).
Pour the mixture into the crust and and bake 45-50 minutes.
Prepare the topping: Mix the 1 tbsp sugar, sour cream, and 1 tbsp Amaretto.
Spoon the mixture over the cheesecake when done and return to the oven for 5 minutes at 500 degrees.
Chill in the refrigerator before serving.
Basic Cheesecake
5 eggs
1 tbsp vanilla
3 8-oz packages cream cheese, softened
1 1/2 cup sugar
3 tbsp flour
Prepare crust in bottom of a spring-form pan.
Preheat oven to 350 degrees.
In a mixing bowl, beat cream cheese, sugar and flour until smooth.
Add eggs and vanilla and beat until well-blended.
Pour into crust and bake 1 hour or until set.
When the cheesecake has cooled and pulled away from sides of pan, remove sides and chill for 12 to 24 hours.
Add desired toppings.
Basic Cheesecake 2
1 Graham Cracker Crust (unbaked)
8 oz. cream cheese, softened
1 tbsp lemon juice
1/2 cup sugar
1/4 cup milk
Dash of salt
1/2 tsp vanilla
2 eggs
Topping:
2 tbsp sugar
1 cup sour cream
1/2 tsp vanilla
Preheat oven to 325 degrees.
Prepare Graham Cracker Crust in a 9" springform pan.
In a mixing bowl, beat cream cheese until fluffy.
Gradually add in lemon juice, 1/2 cup sugar, milk, salt and vanilla.
Add eggs, 1 at a time, mixing well after each addition.
Pour filling into the crust and bake 25 to 30 minutes, or until set.
Prepare the topping: Combine the 2 tablespoons of sugar, sour cream, and 1/2 teaspoon of vanilla.
Spread over top of cheesecake then bake for 10 minutes longer.
Chill before serving.
Banana Cream Cheesecake
1 Vanilla Crust, unbaked
2 lbs. cream cheese, softened
2/3 cup sugar
2 tbsp cornstarch
3 eggs
3/4 cup mashed ripe bananas
3/4 cup heavy whipping cream
2 tsp vanilla extract
Preheat oven to 350 degrees.
Prepare Vanilla Crust in a 9" springform pan.
Beat the cream cheese until light and fluffy.
Beat in the sugar and cornstarch.
Add eggs, one at a time, mixing well after each addition.
Add the bananas, whipping cream, and vanilla.
Pour mixture into the crust and bake for 15 minutes.
Reduce oven temperature to 200 degrees and bake an additional 75 minutes, or until the center is almost set.
Allow to cool completely, then refrigerate, uncovered, for at least 6 hours.
Black Forest Cheesecake
16 oz. cream cheese, softened
2/3 cup sugar
2 eggs
1/4 cup heavy cream
6 oz. semisweet chocolate chips, melted
1/4 tsp almond extract
Topping:
1 (21 ounce) can cherry pie filling
Whipped cream
Prepare Chocolate Crust in a 9" springform pan.. Bake at 350 degrees for 10 minutes.
Combine cream cheese and sugar until well-blended.
Add eggs, one at a time, mixing well after each addition.
Blend in heavy cream, chocolate and extract, and mix until smooth.
Pour mixture into the crust and bake at 350 degrees for 45 minutes.
Chill for at least 6 hours.
Add the topping just before serving: cover the cheesecake to within 1 1/2 from the edge with cherry pie filling. Place dollops of whipped cream around the edge.
Blueberry Cheesecake
1 Vanilla Crust (unbaked)
1/4 cups cold water
1 envelope unflavored gelatin
16 oz cream cheese, softened
1 tsp grated lemon peel
1 tbsp lemon juice
7 oz (1 jar) Marshmallow Creme
2 cups blueberries
3 cups whipped cream
Prepare Vanilla Crust in a 9" springform pan.
Soften the gelatin in water, stir over low heat until dissolved.
Gradually mix the gelatin into the cream cheese until well-blended.
Blend in the lemon juice and lemon peel.
Add the marshmallow creme and mix well.
Fold in the whipped cream.
Puree the blueberries, then fold into the cream cheese mixture.
Pour the mixture into the crust.
Chill until firm.
Brownie Cheesecake
8 oz (1 pkg) Brownie Mix
16 oz cream cheese, softened
3 tbsp heavy whipping cream
1/2 cup sugar
2 eggs
1 tsp vanilla
1 cup chocolate chips, Melted
Grease the bottom of a 9" springform pan.
Prepare the brownie mix as directed on package. Pour batter into pan and bake for 15 minutes at 350 degrees.
Combine the cream cheese, whipping cream, sugar, and vanilla until well-blended.
Add the eggs, one at a time, mixing well after each addition.
Pour cheese mixture over brownie layer.
Spoon melted chocolate over the cream cheese mixture, then cut through with a knife for a marble effect.
Bake at 350 degrees for 35 minutes.
Chill before serving.
Butterscotch Caramel Cheesecake
1 Graham Nut Crust (unbaked)
1 2/3 cups butterscotch chips, divided
1 can (14 oz.) sweetened condensed milk
32 oz. cream cheese, softened
1/2 cup sugar
1/4 cup flour
2 tsp vanilla
4 eggs, slightly beaten
1/4 cup caramel ice cream topping
whipped cream
Preheat oven to 325 degrees.
Prepare Graham Nut Crust in a 9" springform pan.
Remove 2 tbsp of butterscotch chips and set aside for garnish.
Heat milk and remaining butterscotch chips in a medium saucepan over low heat until chips are melted and the mixture is smooth. Remove from heat and cool to
room temperature.
Beat the cream cheese, sugar, flour, and vanilla until combined.
Add the butterscotch mixture and beat until smooth.
Add the eggs and beat just until combined.
Pour into the crust.
Bake for 75-90 minutes.
Chill at least 6 hours.
Before serving, spread the caramel topping over the top. Add dollops (or piping) of whipped cream around the edge. Garnish with reserved butterscotch chips.
Candy Cane Cheesecake
1 1/2 cup sour cream
1/2 cup sugar
3 eggs
1 tbsp flour
2 tsp vanilla
1/4 tsp peppermint extract
24 oz. cream cheese
2 tbsp butter
2/3 cup crushed peppermint candy
Preheat oven to 325 degrees.
Prepare Chocolate Crust in a 9" springform pan.
Blend the sour cream, sugar, eggs, flour, vanilla, and peppermint extract until smooth.
Add the cream cheese and butter.
Stir in the crushed candy.
Pour into the crust and bake on lowest rack of oven for 50-60 minutes or until firm.
Allow to cool (top may crack) and refrigerate overnight.
(Garnish with whip cream and candy cane if desired.)
Cappuccino Cheesecake
32 oz cream cheese, softened
1 cup sugar
3 tbsp flour
4 eggs
1 cup sour cream
1 tbsp instant coffee granules
1/4 tsp cinnamon
1/4 cup boiling water
Prepare Chocolate Crust in a 9" springform pan and bake at 325 degrees for 10 minutes.
Combine the cream cheese, sugar, and flour until well blended.
Add eggs, one at a time, mixing well after each addition.
Blend in sour cream.
Dissolve the coffee granules and cinnamon in water.
Cool, then gradually add to cream cheese mixture, mixing until well blended.
Pour mixture into the crust.
Bake at 450 degrees for 10 minutes, then reduce oven temperature to 250 degrees and continue baking 1 hour.
Chill before serving.
Caramel Praline Cheesecake
1 Vanilla Crust (unbaked)
1 cup sugar
24 oz. cream cheese, softened
1/2 cup sour cream
1 tsp vanilla
3 eggs
25 caramels
3 tbsp milk
1/2 cup pecan pieces, toasted
Preheat oven to 325 degrees.
Prepare Vanilla Crust in a 9" springform pan.
Beat cream cheese and sugar in large bowl with mixer until well blended.
Add sour cream and vanilla and mix well.
Add eggs, 1 at a time, mixing well after each addition.
Pour mixture into the crust.
Bake 45 to 50 minutes, or until center is almost set.
Chill before serving.
Add topping just before serving: Microwave caramels and milk on HIGH 1 minute, or until caramels are completely melted, stirring every 30 seconds. Cool
slightly.
Pour caramel sauce over cheesecake and top with pecans.
Chocolate Cheesecake
1 Graham Cracker Crust (unbaked)
1 (12 oz.) pkg. semisweet chocolate chips
1 1/4 cups sugar
24 oz. cream cheese, softened
3 eggs
2 tsp vanilla
1 tbsp cocoa
16 oz. sour cream
Prepare Graham Cracker Crust in a 9" springform pan.
Melt chocolate chips.
Beat cream cheese until light and fluffy.
Gradually add sugar, mixing well.
Add eggs, one at a time, mixing well after each addition.
Stir in cocoa, melted chocolate, and vanilla and mix until blended.
Stir in sour cream, blending well.
Pour into the crust.
Bake at 300 degrees for 90 minutes.
Let cool to room temperature then chill until firm.
Turtle Cheesecake
1 Vanilla Crust (unbaked)
5 oz. evaporated milk
14 oz. caramels
1 cup chopped pecans
16 oz. cream cheese, softened
1/2 cup white sugar
1 tsp vanilla extract
2 eggs
1/2 cup semisweet chocolate chips
Preheat oven to 350 degrees.
Prepare Vanilla Crust in a 9" springform pan.
In a heavy saucepan, melt the caramels into the evaporated milk over low heat. Heat and stir frequently until smooth.
Pour mixture onto crust, and top with pecans.
In a large bowl, combine cream cheese, sugar, and vanilla. Beat until smooth.
Add eggs one at a time, mixing well after adding each egg.
Melt the chocolate and combine with the cream cheese mixture.
Pour over the caramel pecan mixture in in the crust.
Bake for 40 minutes.
Chill before serving.
Chocolate Chip Cheesecake
1 Graham Cracker Crust (unbaked)
2 1/4 lb cream cheese
5 eggs
1 2/3 cup sugar
1 tbsp Vanilla
1 cup Bailey's Irish Cream
1 cup semisweet chocolate chips
Topping:
1 cup whipped Cream
1 tsp instant coffee powder
2 tbsp sugar
Garnish:
Chocolate curls
Preheat oven to 325 degrees.
Prepare Graham Cracker Crust in a 9" springform pan.
Beat cream cheese until fluffy.
Add sugar and eggs, and mix well.
Blend in the vanilla and Bailey's.
Sprinkle half of the chocolate chips over the crust.
Pour in the cheese mixture filling.
Sprinkle with the remaining chocolate chips.
Bake for 75 minutes.
Chill before serving.
Prepare the topping: Beat whipping cream, coffee powder, and 2 tablespoons sugar until peaks form.
Spread mixture over cooled cake and garnish with chocolate curls.
Cranberry Cheesecake
1 Graham Cracker Crust (unbaked)
16 oz. cream cheese, softened
2 eggs
3/4 cup sugar
2 tsp vanilla
Sour Cream Topping Ingredients:
8 oz. sour cream
2 tbsp sugar
2 tsp vanilla
Cranberry Topping Ingredients:
3/4 cup sugar
1/2 cup corn syrup
2 cups cranberries
Prepare Graham Cracker Crust in a 9" springform pan.
Beat cream cheese until fluffy.
Add eggs, one at a time, blending well after each addition.
Add sugar and vanilla extract. Beat until light and fluffy.
Pour into crust.
Bake until firm, about 30 minutes.
Prepare the sour cream topping: Mix sour cream, 2 tablespoons sugar and 2 teaspoons vanilla extract.
Spread carefully over warm cheesecake; cool. Refrigerate 3 hours.
Prepare the cranberry topping: While cheesecake is chilling, heat sugar and corn syrup to boiling.
Add cranberries, heat to boiling, then simmer 1 minute. Remove from heat. Cool.
Top cheesecake with cranberry mixture.
"Filled-Harmonic" Cheesecake
1 cup flour
1 cup old-fashioned rolled oats
1/2 tsp baking powder
1/3 cup packed light brown sugar
1/2 cup butter
1 3/4 cups blueberry pie filling (or any other flavor pie filling)
16 oz. cream cheese, softened
1 cup white sugar
1 1/2 tsp vanilla
2 cups sour cream
3 eggs
Preheat oven to 350 degrees.
Combine the flour, oats, baking powder, brown sugar and butter.
Press all but 3/4 cup of the crumb mixture into the bottom of a 10" round baking pan.
Spread the pie filling over the top and sprinkle with the remaining crumb mixture.
Bake for 15 minutes.
Remove from oven and let cool for 10 minutes.
In a large mixing bowl, beat the cream cheese and sugar until well blended.
Add the vanilla and sour cream and beat until smooth.
Beat in the eggs, mixing well after each addition.
Pour into prepared crust.
Bake at 325 degrees for 50-60 minutes.
Remove from oven, cool to room temperature and chill before serving.
Key Lime Cheesecake
1/2 cup sugar
16 oz. cream cheese, softened
1/4 cup heavy whipping cream
1/2 tsp vanilla
2 tbsp fresh lime juice
1 tsp grated lime peel
2 eggs
1 cup whipped cream
Preheat oven to 350°F.
Prepare Graham Cracker Crust in a 9" springform pan.
Beat cream cheese, whipping cream, sugar, lime peel, lime juice and vanilla until well-blended.
Add eggs, one at a time; mix just until blended.
Pour mixture into crust.
Bake for 40 minutes or until center is almost set.
Chill before serving.
Top with whipped cream just before serving.
Lemon Cheesecake
1 Graham Cracker Crust (unbaked)
6 oz. package lemon Jell-o
2 cups boiling water
8 oz. cream cheese
12 oz. evaporated milk, very cold
1 tbsp sugar
Prepare Graham Cracker Crust in a 9" springform pan.
Mix lemon Jell-o with 2 cups boiling water until Jell-o is dissolved.
Add cream cheese to Jell-o mixture, combining well.
In a chilled metal or glass bowl whip the very cold evaporated milk with the sugar.
Add Jell-o mixture to evaporated milk and continue to beat until well blended.
Pour into the crust.
Chill until firm.
Marble Cheesecake
1 Graham Cracker Crust (unbaked)
24 oz. cream cheese, softened
1/2 cup heavy cream
3/4 cup sugar
1 tsp vanilla
3 eggs
1 (1 ounce) square unsweetened chocolate, melted
Prepare Graham Cracker Crust in a 9" springform pan. Bake at 350 degrees for 10 minutes.
Combine cream cheese, sugar and vanilla , mixing until well-blended. Add eggs, one at a time, mixing well after each addition.
Add heavy cream and mix well.
Blend chocolate into 1 cup of the batter.
Pour plain and chocolate batters alternately over crust; cut through batters with a knife several times for marble effect.
Bake at 450 degrees for 10 minutes.
Reduce oven temperature to 250 degrees, then continue baking for 30 minutes.
Chill before serving.
No Bake Cheesecake
8 oz. cream cheese, softened
1/3 cup lemon juice
1 can sweetened condensed milk
Prepare Graham Cracker Crust in a 9" springform pan.
Mix cream cheese, lemon juice and milk until smooth and creamy.
Pour into crust.
Chill for 6 hours until firm.
Add topping of your choice, or serve plain.
Peanut Butter Cheesecake
Peanut Butter Mixture:
1/2 cup peanut butter
2/3 cup powdered sugar
1/4 cup brown sugar
Filling:
16 oz. cream cheese
1 cup sugar
2 tbsp lemon juice
2 tsp vanilla
1/4 cup heavy whipping cream
2 eggs
Prepare Graham Cracker Crust in a 9" springform pan. Bake at 325 degrees for 8 minutes.
Prepare the peanut butter mixture: Cut in powdered sugar with peanut butter until balls form.
Cut in brown sugar.
Pour all but 2 tablespoons of the peanut butter mixture over crust. Save 2 tablespoons for garnish.
Prepare the filling: Mix softened cream cheese with sugar, heavy whipping cream, lemon juice, vanilla and eggs. Beat until well-blended.
Pour over peanut butter mixture.
Garnish with remaining peanut butter mixture.
Bake at 350 degrees 35 minutes, or until set.
Chill before serving.
Pumpkin Cheesecake
1 16-oz. can pumpkin
2 cups ricotta cheese
1 cup sugar
3 tbsp flour
1 tbsp dry milk powder
1 tbsp ground cinnamon
1 tsp ground allspice
1 egg white
3/4 cup evaporated milk
1 tbsp vegetable oil
1 tbsp vanilla
Prepare crust in bottom of a spring-form pan.
Preheat oven to 400 degrees.
Combine pumpkin and ricotta cheese until smooth.
Add sugar, flour, milk powder, cinnamon, allspice, egg white, evaporated milk, oil, and vanilla. Blend smooth.
Pour into crust and bake 15 minutes.
Reduce heat to 275 degrees, and bake approximately 1 hour.
When the cheesecake has cooled and pulled away from sides of pan, remove sides and chill for at least 4 hours.
Add desired toppings.
Red Velvet Cheesecake
1 Graham Cracker Crust (use brown sugar instead of white sugar)
24 oz. cream cheese, softened
1 1/2 cups white sugar
4 eggs, beaten slightly
3 tbsp unsweetened cocoa
1 cup sour cream
1/2 cup buttermilk
1 tbsp vanilla
1 tsp white vinegar
2 oz. red food coloring
Topping:
4 oz. cream cheese, softened
1/4 cup butter, softened
2 cups confectioners' sugar
1 tsp vanilla
Strawberries for garnish
Prepare Graham Cracker Crust in a 9" springform pan.
Bake at 350 degrees for 10 minutes; cool slightly.
In a large bowl combine cream cheese and sugar and beat with a mixer until combined.
Add eggs, one at a time, beating well after each addition.
Add cocoa, sour cream, buttermilk, vanilla extract, vinegar and red food coloring and continue to beat until filling is smooth and well mixed.
Pour batter into prepared crust and bake at 325 degrees for 75 minutes or until cheesecake looks almost set. Chill before serving.
Prepare the topping: Beat the cream cheese and butter in a large bowl until smooth.
Gradually add powdered sugar and vanilla, beating until smooth.
Spread evenly over the top of the cheesecake.
Garnish with fresh strawberries, if desired.
Strawberry Cheesecake
16 oz. cream cheese, softened
1/2 cup sugar
1 tbsp lemon juice
1 tsp grated lemon peel
1 cup sour cream
3 eggs
1 tbsp cornstarch
10 oz. frozen strawberries (thawed, reserving the juice)
Prepare Graham Cracker Crust in a 9" springform pan.
Bake at 325 degrees for 10 minutes; cool slightly.
Raise oven temperature to 350 degrees.
Beat sugar, cream cheese, lemon juice and lemon peel until well blended.
Add sour cream and mix well.
Add eggs, 1 at a time, mixing after each egg is added just until blended.
Pour into crust.
Bake 50 minutes or until center is almost set. Cool.
Drain strawberries, reserving liquid.
In a medium saucepan add enough water to reserved liquid to measure 1/2 cup, then mix in cornstarch, blending well.
Bring to a boil on medium heat, stirring constantly. Boil 1 minute.
Cool, then stir in the strawberries.
Spread evenly over cooled cheesecake.
Chill before serving.
Temper the eggs so they don’t curdle.
Blueberry Sauce
6 tbsp blueberry jam
2 tbsp lemon juice
2 tbsp water
2 tsp cornstarch
1 tsp grated lemon peel
1 cup blueberries (fresh or frozen)
Heat jam and lemon juice in saucepan over low heat.
Stir together water and cornstarch, then add to jam mixture.
Cook until lightly thickened.
Let cool.
Stir in lemon peel and blueberries.
Serve over cheesecake.
Pineapple Sauce
1 can (8 1/4 ounces) crushed pineapple, drained (reserve juice)
1 1/2 tbsp cornstarch
1 tbsp sugar
2 tbsp spiced rum or rum extract
1/2 tsp grated lemon or lime peel
Combine reserved pineapple juice and cornstarch in small saucepan.
Stir in sugar.
Heat over medium heat until slightly thickened.
Stir in rum.
Cool.
Stir in crushed pineapple and lemon peel.
Serve over cheesecake.
Chocolate Glaze
2/3 cup powdered sugar
1 tbsp unsweetened cocoa powder
1 tbsp water
1/2 tsp vanilla
Sift together powdered sugar and cocoa in medium bowl.
Add water and vanilla, and mix well.
Add more water until desired spreading consistency.
Mandarin Sauce
1 1/4 cup orange juice, divided
1 tbsp cornstarch
2 11-oz. cans mandarin oranges
1 tbsp honey
Bring 1 cup orange juice to a boil in a small saucepan.
Combine remaining 1/4 cup juice juice and cornstarch, then stir into boiling juice.
Heat until thickened.
Stir in oranges and honey.
Heat 1 minute.
Serve over cheesecake.