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Upside Down Cheesecake Apple PieThis pie is a SHOW. It's three desserts in one! That's cheesecake, pecan pie, and apple pie, for those counting. I know it might be tempting to slice into the pie while it's still warm, but BEWARE–the cheesecake layer will not be set! Let it chill in your refrigerator for at least 2 hours before slicing. Trust us, it's worth it.
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Chocolate Chip Cheesecake CookiesSo tasty, delicious and easy to make! These cookies with cream cheese and mini chocolate chip simply melt in your mouth. Chocolate Chip Cheesecake Cookies are simple, light and delicious. To keep the freshness you can store them in an airtight container. Cookies can be frozen up to one month if stored correctly! Enjoy.
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Mini Cheesecake CupcakesSuper Easy Mini Cheesecake Cupcakes. Layered with a graham cracker crust and creamy tangy cheesecake. Top with salted caramel sauce, chocolate or strawberry sauce! I love making mini cheesecakes rather than a whole cheesecake. Whole cheesecakes can be quite intimidating. Mini cheesecakes are the best! Super easy to make and the perfect portion size. These Cheesecake Cupcakes are made in a muffin pan with cupcake liners. They are similar in size to a cupcake. This cheesecake cupcake recipe makes 12 perfectly sized individual cheesecakes. They are perfect for serving a crowd! You can also use a mini muffin tin for bite-size cheesecakes.
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No-Bake Pumpkin CheesecakeFiguring out how to make all of the pumpkin desserts during Thanksgiving while the turkey is in the oven can be a nightmare. That's why you need this no-bake cheesecake. It's a major time saver and while we love our classic pumpkin cheesecake, we go crazy for the no-bake option The gingersnap crust is a must and adds that extra layer of fall.
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Pumpkin Cheesecake BarsA simple cheesecake recipe that requires no water bath or springform pan and tastes like a creamy pumpkin pie. Baked in a 9-by-13-inch pan, these are sliced into bars that are easy to serve and eat. If you want to make them a bit fancier, you can reserve some of the plain cheesecake batters to swirl into the pumpkin batter just before baking.
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No-Bake Blueberry Cheesecake BarsThere are those who may not find this sweet enough, and if that’s the case I recommend adding a quarter cup or so of sugar instead of increasing the honey because you don’t want the honey flavor to become overpowering. Other flavor possibilities to add with the blueberries: any citrus you like; a teaspoon or so of very finely ground coffee or cocoa; or chopped raisins or, I suppose, chocolate chips. I prefer the straight honey-lemon combination, unadulterated.
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Maida Heatter's Chocolate Cheesecake BrowniesThe year: 1983. The place: Williamsburg, Va., where representatives from across the globe — and “some of the biggest and brightest names on the American culinary scene” — gathered. The Times’s own Craig Claiborne planned the menus; Paul Prudhomme, Wolfgang Puck and Zarela Martinez cooked; and Maida Heatter provided dessert. Among her offerings were these, chocolate cheesecake brownies, “a formidable new creation” for the time. Here, a layer of pecan-studded brownie meets a sheet of chocolate cheesecake. Make them for a group — or for yourself to eat over time. They freeze well, and can just as well be served frozen.
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Perfect CheesecakeThe cheesecake should never be a source of anything except pure bliss. Not distress. Not frustration. Just dreamy, nonstop bliss. Cream cheese is a very important ingredient in cheesecake. Heavy cream or sour cream will do the job of softening the texture of the cheese and adding some moisture. You also need a few eggs to hold the cake together.
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Strawberry Cheesecake BarsGreat for picnics or potlucks, these portable cheesecake bars incorporate cooked berries directly into the custard, which means they take on a rosy hue. You can even add a few drops of red food coloring if you want to make up for out-of-season berries, which are less vibrantly colored, or if you just want a livelier result. Feel free to use frozen berries in place of fresh, though you’ll need to thaw them fully before beginning the process.
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Gingerbread CheesecakeThe warm, spicy flavors of gingerbread are a natural match for cheesecake. I mean, who doesn’t love a slice of gingerbread cake slathered with cream cheese frosting? This dessert is certainly rich, but it is also packed with lots of spices, including a hefty sprinkle of both ground and fresh ginger, classic cinnamon, allspice that lends a slightly peppery note, and a bit of fresh lemon zest to brighten things up. It can be a little tricky to get the batter completely smooth, so make sure all the ingredients are at room temperature before you start mixing, and take care to bake the cheesecake gently to avoid cracks. The cranberry topping here is optional but it is festive and delicious, and a great little cover-up if the cheesecake does happen to crack. Alternatively, this is great with a bit of lightly sweetened whipped cream or crème fraîche. Slice cheesecake with a clean, hot knife for the tidiest servings.
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No-Bake Cheesecake BarsNo-bake cheesecake is an excellent dessert for cooks with a lot of friends and not a lot of time. Unlike a traditional cheesecake, the no-bake variety is eggless, making it smooth, light, and all about the dairy. This version includes tangy Greek yogurt and a bit of whipped cream for added loft. Serve big squares with in-season fresh fruit or a dollop of fresh jam.
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Pineapple Upside-Down CheesecakeIf you love cheesecake and pineapple upside-down cake then this is a no brainer! Let the cheesecake chill completely. I even made it two days before serving because it holds up that well! Then I prepared my pineapple upside-down cake. I let it cool at room temp and then transferred it directly on top of the cheesecake! Perfect fit. I chilled that overnight and served straight from the fridge. Perfection. This is such a great dessert because you can prepare it for days in advance!