Cheesecake Recipes

• 1-1/2 cups fresh blueberries
• 1/4 cup sugar
• 1 tablespoon lemon juice
• 2 teaspoons cornstarch
• 1 tablespoon cold water
• CRUST:
• 1 cup graham cracker crumbs (about 16 squares)
• 2 tablespoons sugar
• 2 tablespoons butter, melted
• FILLING:
• 3 packages (8 ounces each) cream cheese, softened
• 1 cup sugar
• 1 cup sour cream
• 2 tablespoons all-purpose flour
• 2 teaspoons vanilla extract
• 4 large eggs, room temperature, lightly beaten

Contest-winning Blueberry Swirl Cheesecake

Desserts

Author: Taste Of Home

This Is My Favorite Blueberry Cheesecake Recipe, Which I Often Make For Family Get-togethers. -cathy Medley, Clyde, Ohio

Time: 1h20m

Yield: 12 servings.

Number Of Ingredients: 16

• Preheat oven to 350°. In a small saucepan, combine the blueberries, sugar and lemon juice. Cook and stir over medium heat for 5 minutes or until the berries are softened. Combine cornstarch and water until smooth; stir into the blueberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; cool to room temperature. Transfer to a blender; cover and process until smooth. Set aside. , For crust, in a small bowl, combine the crumbs and sugar; stir in the butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add eggs; beat on low speed just until combined. Pour filling over crust. Drizzle with 3 tablespoons blueberry mixture; cut through batter with a knife to swirl., Return pan to baking sheet. Bake for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Serve with remaining blueberry sauce. Refrigerate leftovers.

Calories 424 calories, Fat 28g fat (16g saturated fat), Cholesterol 129mg cholesterol, Sodium 262mg sodium, Carbohydrate 38g carbohydrate (30g sugars, Fiber 1g fiber), Protein 7g protein.

• ⅓ cup butter, softened
• ⅓ cup packed brown sugar
• ⅓ cup chopped walnuts
• 1 cup sifted all-purpose flour
• ¼ cup white sugar
• 8 ounces cream cheese
• 1 tablespoon lemon juice
• 2 tablespoons milk
• 1 egg
• ½ teaspoon vanilla extract

Cheesecake Bars

Desserts , Cookies , Bar Cookie Recipes , Cheesecake Bar Recipes

Author: Frances Mann

Rich And Creamy As Cheesecake, But Much Easier To Make!

Time: 1h

Yield: 36

Number Of Ingredients: 10

• Preheat oven to 350 degrees F(175 degrees C).
• To make Pastry: Cream together the butter and brown sugar until light and fluffy. Add in the flour and chopped nuts and stir until mixture becomes crumbly. Set aside 1/4 cup to use as a topping.
• Press pastry mixture into 8-inch square pan and bake for 12 to 15 minutes. Let cool on rack.
• To make Filling: Beat together the white sugar, and cream cheese until smooth. Stir in the egg, milk, lemon juice, and vanilla and mix well. Spread filling mixture over baked crust. Sprinkle reserved mixture on as a topping.
• Bake for 25 to 30 minutes. Let cool on wire rack and refrigerate. Serve with fruit.

Calories 72.6 calories, Carbohydrate 6.4 g, Cholesterol 16.7 mg, Fat 4.8 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 2.6 g, Sodium 33.7 mg, Sugar 3.5 g

• 8 ounces cream cheese, softened
• ½ cup unsalted butter, softened
• ¾ cup confectioners' sugar
• 2 tablespoons brown sugar
• 1 teaspoon vanilla extract
• 1 cup miniature semisweet chocolate chips

Chocolate Chip Cheesecake Dip

Appetizers and Snacks , Dips and Spreads Recipes , Cheese Dips and Spreads Recipes , Cold Cheese Dip Recipes

Author: Angela Naumann

This Dip Is Addicting! Imagine A Chocolate Chip Cheesecake Batter That Is Safe To Eat. Served With Graham Crackers, This Dip Will Quickly Become A Family Favorite. Keep Refrigerated Until Ready To Serve.

Time: 5m

Yield: 10

Number Of Ingredients: 6

• Beat cream cheese and butter together in a bowl until smooth. Add confectioners' sugar, brown sugar, and vanilla to the cheese mixture; stir. Stir chocolate chips through the cheese mixture.

Calories 290 calories, Carbohydrate 23.2 g, Cholesterol 49.4 mg, Fat 22.3 g, Fiber 1 g, Protein 2.5 g, SaturatedFat 13.9 g, Sodium 71.2 mg, Sugar 21 g

• 1 (8 ounce) package cream cheese, softened
• ¾ cup confectioners' sugar
• ½ cup unsalted butter, softened
• 2 tablespoons brown sugar
• 1 teaspoon vanilla extract
• 1 cup semisweet chocolate chips

Choc. Chip Cheesecake Dip

Desserts , Chocolate Dessert Recipes

Author: Leslie

Easy And Fast Dessert! Serve With Graham Crackers.

Time: 30m

Yield: 10

Number Of Ingredients: 6

• Beat cream cheese, confectioners' sugar, butter, brown sugar, and vanilla extract together in a bowl until creamy. Fold in chocolate chips. Refrigerate until chilled, at least 20 minutes.

Calories 286.6 calories, Carbohydrate 22.9 g, Cholesterol 49 mg, Fat 22.1 g, Fiber 1 g, Protein 2.5 g, SaturatedFat 13.7 g, Sodium 70.3 mg, Sugar 20.7 g

• 2 packages (8 ounces each) cream cheese, softened
• 8 ounces crumbled blue cheese
• 2-1/4 cups sour cream, divided
• 3 large eggs, lightly beaten
• 1/8 teaspoon pepper
• 1/2 cup chopped walnuts, toasted
• Red grapes, sliced star fruit and assorted fresh herbs, optional
• Assorted crackers

Blue Cheese Walnut Cheesecake

Appetizers

Author: Taste Of Home

This Elegant Party Spread Is Smooth And Creamy And Has A Mild Blue Cheese Flavor. It's Popular Every Time I Serve It. Garnished With Chopped Walnuts, It Looks Like You Fussed, But It's Not That Tricky To Prepare. -rita Reifenstein, Evans City, Pennsylvania

Time: 45m

Yield: 26 servings.

Number Of Ingredients: 8

• In a large bowl, beat cream cheese and blue cheese until fluffy. Add 1 cup of sour cream until blended. Add eggs; beat on low speed just until combined. Stir in pepper. Pour into a greased 9-in. springform pan. Place pan on a baking sheet., Bake at 325° for 25-30 minutes or until center is almost set (top may crack). Let stand on a wire rack for 5 minutes; spread with remaining sour cream. Bake 5 minutes longer., Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Sprinkle with walnuts. Garnish with grapes, star fruit and herbs if desired. Serve with crackers. Refrigerate leftovers.

Calories 126 calories, Fat 11g fat (6g saturated fat), Cholesterol 55mg cholesterol, Sodium 165mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein.

• 1 (12 ounce) package ladyfingers
• ¼ cup butter, melted
• ¼ cup coffee-flavored liqueur, divided
• 3 (8 ounce) packages cream cheese
• 1 (8 ounce) container mascarpone cheese
• 1 cup white sugar
• 2 eggs
• ¼ cup all-purpose flour
• 1 (1 ounce) square semisweet chocolate

Tiramisu Cheesecake

Desserts , Specialty Dessert Recipes , Tiramisu Recipes

Author: Marty Fries

Tiramisu-flavored Cheesecake Combines The Flavors And Richness Of Tiramisu And Ny Cheesecake. Just Before Serving, Grate Some Semisweet Chocolate On The Top.

Time: 5h

Yield: 12

Number Of Ingredients: 9

• Preheat oven to 350 degrees F (175 degrees C). Place a pan of water on the bottom of the oven.
• Crush the package of ladyfingers to fine crumbs. Mix the melted butter into the crumbs. Moisten with 2 tablespoons of the coffee liqueur. Press into an 8-inch springform pan.
• In a large bowl, mix cream cheese, mascarpone, and sugar until very smooth. Add 2 tablespoons coffee liqueur, and mix. Add the eggs and the flour; mix slowly just until smooth. Pour batter over crust in the springform pan.
• Place pan on middle rack of oven. Bake until just set, 40 to 45 minutes. Open oven door, and turn off the heat. Leave cake to cool in oven for 20 minutes. Remove from oven, and let it finish cooling, about 30 minutes. Refrigerate for at least 3 hours, or overnight.
• Grate semisweet chocolate over the top right before serving.

Calories 528 calories, Carbohydrate 40.2 g, Cholesterol 188 mg, Fat 36.2 g, Fiber 0.5 g, Protein 10.1 g, SaturatedFat 21 g, Sodium 256.4 mg, Sugar 20 g

• 1 1/2 cups ground crumbs from purchased almond biscotti (about 6 ounces)
• 6 tablespoons (3/4 stick) unsalted butter, melted
• 2 pounds cream cheese, room temperature
• 8 ounces mascarpone cheese*
• 1 3/4 cups plus 2 tablespoons sugar
• 2 large eggs
• 3 cups quartered hulled strawberries (about 1 1/2 12-ounce baskets)
• 1/4 cup balsamic vinegar
• *Italian cream cheese; sold at Italian markets and some supermarkets. If unavailable in your area, blend 8 ounces cream cheese with 1/4 cup whipping cream and 2 1/2 tablespoon sour cream.

Mascarpone Cheesecake With Balsamic Strawberries

Dessert , Bake , Vegetarian , Pescatarian , Peanut Free , Soy Free , Kosher , Fruit , Bon Appétit , Cream Cheese , Spring , Strawberry , Vinegar , Cake

Yield: Serves 8 to 10

Number Of Ingredients: 9

• Tightly wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil. Mix biscotti crumbs and butter in bowl. Press mixture evenly onto bottom (not sides) of prepared pan. Chill 30 minutes.
• Preheat oven to 350°F. Using electric mixer, beat cream cheese, mascarpone and 1 1/4 cups sugar in large bowl until smooth. Add eggs 1 at a time; beat just until blended. Spread cheese mixture evenly over crust in pan. Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan. Bake until cheesecake is golden and center of cake moves only slightly when pan is shaken, about 1 hour 10 minutes.
• Transfer cake to rack; cool 1 hour. Chill overnight. (Cake can be made 2 days ahead. Cover and keep chilled. Remove from refrigerator 30 minutes before serving.)
• Mix strawberries, 1/2 cup plus 2 tablespoons sugar and vinegar in large bowl. Let stand at room temperature until juices form, about 30 minutes.
• Cut cake into wedges. Spoon strawberries alongside and serve.

• 2 cups crushed chocolate sandwich cookies (such as Oreo®)
• 1 tablespoon butter, melted
• 3 (8 ounce) packages fat-free cream cheese, softened
• ¾ cup white sugar
• 3 eggs
• ½ cup mashed banana
• 1 teaspoon vanilla extract
• 2 ½ cups cold milk
• 2 (3.4 ounce) packages instant vanilla pudding mix
• 1 cup fat-free frozen whipped topping, thawed
• 1 sliced banana, or more to taste

Banana Cheesecake With Banana Cream Pie Topping

Desserts , Fruit Dessert Recipes , Banana Dessert Recipes

Author: Michelle K.

This Simple Recipe Is A Combination Of Banana Cheesecake And Banana Cream Pie All Rolled Into One Dessert! It Uses An Oreo®-cookie Crust Instead Of The Traditional Graham Cracker Crust, Adding A Bit Of A Chocolate Accent. Plus, It Uses Fat-free Cream Cheese, But Proves To Taste Rich And Creamy For A Banana-y Treat! Garnish With Whipped Cream And Sliced Bananas, If Desired.

Time: 5h30m

Yield: 10

Number Of Ingredients: 11

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix cookie crumbs and butter together in a bowl. Press mixture into the bottom of a 9-inch springform pan.
• Mix cream cheese and sugar together in a bowl using an electric mixer until smooth and well blended. Add eggs 1 at a time, mixing after each addition. Stir in mashed banana and vanilla extract. Pour mixture into crust in the springform pan.
• Bake in the preheated oven until center is almost set, 50 to 60 minutes. Cool completely, at least 1 hour, before removing from pan.
• Whisk milk and pudding mix together in a bowl until thoroughly combined. Fold in whipped topping.
• Arrange sliced bananas on top of cooled cheesecake. Spread pudding mixture on top. Chill at least 3 hours before serving.

Calories 372 calories, Carbohydrate 57.7 g, Cholesterol 69.1 mg, Fat 9.7 g, Fiber 1.1 g, Protein 14.7 g, SaturatedFat 4.8 g, Sodium 776.9 mg, Sugar 43.1 g

• 40 vanilla wafers (such as Nilla®), crushed into fine crumbs
• ¼ cup butter, melted
• 2 tablespoons white sugar
• 2 bananas, sliced, divided
• 1 teaspoon lemon juice, or to taste
• 2 (8 ounce) packages 1/3-less-fat cream cheese, softened
• ¾ cup confectioners' sugar
• 1 teaspoon vanilla extract
• 1 (16 ounce) container whipped topping (such as Cool Whip®)
• 2 tablespoons caramel syrup, or to taste

No-bake Banana-caramel Cheesecake

Desserts , Fruit Dessert Recipes , Banana Dessert Recipes

Author: Alicia Humpherys

So Easy To Make! I Made This Experimentally For My Roomie's Birthday. Took 1/2 Hour To Prepare And Refrigerated It Overnight. I Took It Out The Next Morning. In 10 Minutes, 4 Skinny Girls Devoured 3/4 Of The Pie. It Was The Best Breakfast I've Ever Had.

Time: 2h30m

Yield: 12

Number Of Ingredients: 10

• Mix wafer crumbs, butter, and white sugar together in a bowl. Press firmly into the bottom and sides of a 10-inch pie pan. Layer 1/2 the banana slices over the crust, starting at the center and working outwards. Squeeze a small drop of lemon juice onto each banana slice.
• Beat cream cheese, confectioners' sugar, and vanilla extract in another bowl using an electric mixer until fluffy. Fold whipped topping into the filling until well combined.
• Spread filling mixture over the crust. Top with the remaining banana slices in a decorative pattern. Squirt the remaining lemon juice over the banana slices. Cover with plastic wrap; refrigerate until set, 2 hours to overnight. Drizzle caramel syrup over individual slices just before serving.

Calories 387.5 calories, Carbohydrate 40 g, Cholesterol 31.4 mg, Fat 23.3 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 15.8 g, Sodium 234 mg, Sugar 18.4 g

• 1 ½ cups HONEY MAID Graham Cracker Crumbs
• 3 tablespoons sugar
• ⅓ cup butter or margarine, melted
• 4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
• 1 cup sugar
• 1 teaspoon vanilla
• 4 eggs

Philadelphia® Classic Cheesecake

Trusted Brands: Recipes and Tips , PHILADELPHIA Cream Cheese

Author: Kraft

When Searching For A Simple, Delicious Dessert That's Sure To Impress, Look No Further Than This Traditional Cheesecake.

Time: 5h45m

Yield: 16

Number Of Ingredients: 7

• Preheat oven to 325 degrees F.
• Mix crumbs, 3 tablespoons sugar and butter; press firmly onto bottom of pan.
• Beat cream cheese, 1 cup sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• 55 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours.