Cheesecake Recipes

A foolproof cheesecake recipe that ultra creamy and smooth! Prep Time: 20 minutes  Cook Time: 80 minutes  Total Time: 1 hour 40 minutes  Yield: serves 12 Ingredients Crust 1 3/4 cups Graham Cracker Crumbs (about 15 full crackers) 1/3 cup butter, melted 1/4 cup granulated sugar 1/2 teaspoon kosher salt Cheesecake 4 (8 ounce) packages Cream Cheese, room temperature 1 cup granulated sugar 1/2 cup sour cream, room temperature 2 teaspoons vanilla 3 eggs, room temperature Instructions Crust Preheat oven to 350°F In a large bowl mix the graham cracker crumbs, butter, granulated sugar, and salt together evenly. Press the mixture into the bottom and up the sides of 9-inch springform pan. Bake the crust for 8-10 minutes, or until lightly golden. Set aside while you make the cheesecake. Cheesecake In the bowl of your stand mixer fitted with the paddle attachment, mix the cream cheese and sugar on medium speed, until smooth, scraping the sides of the bowl as nece

The Cheesecake Factory has more than 30 cheesecake flavors, but it's the original that makes us swoon. Try this copycat version, from the book Top Secret Restaurant Recipes 2. Ingredients Crust: 1 1/2 cups graham cracker crumbs  1/4 teaspoon ground cinnamon  1/3 cup unsalted butter or margarine, melted  FILLING: 4 (8 oz.) packages cream cheese, softened  1 1/4 cups sugar  1/2 cup sour cream  2 teaspoons vanilla extract  5 large eggs  TOPPING : 1/2 cup sour cream  2 teaspoons sugar Directions Step 1 Preheat oven to 475°F. Place a large pan filled with 1/2 inch water in oven. Step 2 Make crust: Mix graham cracker crumbs and cinnamon; add butter or margarine. Press crust onto bottom and 2/3 of the way up a 9-inch springform pan lined with parchment. Wrap a large piece of foil around bottom of pan. Freeze until filling is prepared. Step 3 Make filling: Use an electric mixer to mix cream cheese, sugar, sour cream and vanilla. Blend until smooth an

Love lemon meringue pie and cheesecake? Well this is the best of both worlds. Great any time of year and sure to impress your guests. Ingredients 5 h 30 m 16 servings 483 cals 2 cups shortbread cookie crumbs 1/4 cup melted butter 3 (8 ounce) packages cream cheese, softened 1 cup sour cream 1 cup white sugar 4 eggs 1/4 cup fresh lemon juice 1 teaspoon vanilla extract 1 lemon, zested 4 egg whites 1/4 cup white sugar 1/4 teaspoon cream of tartar (optional) 1 1/2 cups lemon curd Directions Prep         20 m Cook        1 h 10 m Ready In  5 h 30 m Preheat oven to 325 degrees F (165 degrees C). Mix cookie crumbs and melted butter together in a bowl until evenly combined; press into the bottom of a 9-inch springform pan. Beat cream cheese, sour cream, and 1 cup sugar together in a bowl using an electric mixer until smooth and creamy. Add eggs one at a time, beating well after each addition. Mix lemon juice, vanilla extract, and lemon zest into cream cheese mix

Chocolate wafer cookies and peppermint extract are the perfect holiday pair. Total:2 hr 45 min Prep: 2 hr 25 min Cook: 20 min Yield: 12 servings Level: Intermediate Ingredients For the crust: 1 9-ounce package chocolate wafer cookies 1/4 cup granulated sugar 1 stick unsalted butter, melted Cooking spray For the filling: 2 cups whole milk 4 large egg yolks 1/2 cup granulated sugar 3 tablespoons cornstarch 1/4 teaspoon salt 6 ounces semisweet chocolate, finely chopped 2 ounces mint-flavored chocolate (such as Andes), finely chopped 2 tablespoons unsalted butter, cut into small pieces For the topping: 2 cups cold heavy cream 2 tablespoons confectioners' sugar 1/2 teaspoon peppermint extract Red sanding sugar, for sprinkling (optional) Directions Make the crust: Position a rack in the lower third of the oven and preheat to 375 degrees F. Pulse the cookies and granulated sugar in a food processor until finely ground. Add the melted butter and pul

There are hints of peppermint in every element of this dessert: the cake layers, the frosting and even the topping. Total:3 hr Prep: 2 hr 30 min Cook: 30 min Yield: 8 to 10 servings Level: Intermediate Ingredients For the cake:  1 1/2 sticks unsalted butter, at room temperature, plus more for the pans 2 cups sifted cake flour (sift first, then measure), plus more for dusting 1 1/2 teaspoons baking powder 3/4 teaspoon salt 3/4 cup whole milk, at room temperature 1 teaspoon vanilla extract 1/2 teaspoon peppermint extract 1 1/2 cups sugar 3 large egg whites, at room temperature For the frosting: 1 1/2 cups sugar 1/2 cup light corn syrup 6 large egg whites Pinch of salt 1/2 teaspoon vanilla extract 1/2 teaspoon peppermint extract 1/4 cup crushed candy canes, plus more for topping Directions Make the cake: Position racks in the middle and lower thirds of the oven and preheat to 350 degrees F. Lightly butter three 8-inch-round cake pans and line the bott

Never mind the sour cream, farmer's cheese, cream cheese, water bath, and worrying about a sunken center. The filling for this delicious cheesecake has just four simple ingredients, and the cake bakes in a mere 30 minutes. Now THAT'S easy Ingredients CRUST 1 1/2 cups graham cracker crumbs OR zwieback crumbs 1/4 cup confectioners' sugar 5 tablespoons + 1 teaspoon (1/3 cup) melted butter 1/8 teaspoon salt FILLING 2 cups (2 large packages) cream cheese, at room temperature 2 large eggs 2/3 cup sugar 1 teaspoon vanilla extract TOPPING (OPTIONAL) 12 ounce bag frozen raspberries, a scant 3 cups 1 to 3 tablespoons sugar, to taste 1 to 2 tablespoons Pie Filling Enhancer; use 1 tablespoon for a looser sauce, 2 tablespoons for thicker pinch of ground cinnamon, optional Instructions Select a pie pan whose inside top dimension is at least 9", and whose height is at least 1 1/4". Preheat the oven to 350°F. Make the crust by stirring together