The Best Cheesecake Recipes - Book 5

Sweet with Slightly Tangy Goodness

 
 

BY
Brian White

Copyright 2021 Brian White

 
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 Table of Contents
Introduction
Chapter 1: What is a Cheesecake?
History of Cheesecakes
Chapter 2: The Basics of making cheesecakes
Tools of a Cheesecake Baker
Recipe Conversion Factors
Solutions for Cracked Cheesecake
Chapter 3: Recipes
Recipe 1: Minty Cheesecake
Recipe 2: Mixed Berry Cheesecake
Recipe 3: Mocha Cheesecake
Recipe 4: Mocha Cheesecake Bars
Recipe 5: Mousse-topped Lime Cheesecake
Recipe 6: Mushroom Cheesecake Appetizers
Recipe 7: New York Cheesecake with Shortbread Crust
Recipe 8: New York Maple Walnut Cheesecake
Recipe 9: No-Fuss Cinnamon Cheesecake
Recipe 10: No Guilt Cheesecake
Recipe 11: Nutella Cheesecake
Recipe 12: Nutella Oreo Cheesecake
Recipe 13: Nutmeg Ricotta Cheesecake
Recipe 14: Oatmeal Crust Cheesecake
Recipe 15: Oma's Cottage Cheesecake
Recipe 16: Oreo Cheesecake
Recipe 17: Passionfruit Blueberry Cheesecake
Recipe 18: Passionfruit Cheesecake
Recipe 19: Peach Melba Cheesecake
Recipe 20: Peaches and Cream Cheesecake
Recipe 21: Peanut Butter Cheesecake
Recipe 22: Peanut Butter Cheesecake Fat Bomb
Recipe 23: Peanut Butter Cheesecake Torte
Recipe 24: Peanut Butter Cup Cheesecake
Recipe 25: Peppermint Cheesecake
Recipe 26: Peppermint Chocolate Cheesecake
Recipe 27: Persimmon Cheesecake with Blueberries
Recipe 28: Phyllo-crusted Melon Cheesecake
Recipe 29: Pineapple Cheese Pie
Recipe 30: Pistachio Paste Cheesecake
Recipe 31: Polish Sernik Cheesecake
Recipe 32: Pumpkin Cheesecake
Recipe 33: Pumpkin Cheesecake with Sour Cream
Recipe 34: Pumpkin Pie Cheesecake
Recipe 35: Pumpkin Swirl Cheesecake
Recipe 36: Quick Chocolate Espresso Cheesecake
Recipe 37: Rainbow Vanilla Cheesecake Bars
Recipe 38: Raisin Marsala Cheesecake
 Recipe 39: Raspberry and Blueberry Cheesecake Parfait
Recipe 40: Raspberry Cheesecake Pie
Recipe 41: Raspberry Supreme Cheesecake
Recipe 42: Raspberry Swirl Cheesecake Pie
Recipe 43: Raspberry Swirled Cheesecake Pie
Recipe 44: Red Velvet Cheesecake Bars
Recipe 45: Cheesecake Swirl Brownies
Recipe 46: Red, White, And Blueberry Cheesecake Pie
Recipe 47: Reese’s Peanut Butter Cheesecake
Recipe 48: Rich Luscious Cheesecake
Recipe 49: Ricotta and Lemon Cheesecake
Recipe 50: Ricotta Cheesecake with Balsamic Strawberries
Conclusion
Afterthoughts
 
 Introduction

Cheesecake is a very versatile dessert that comes in many different flavors,

so I have included baked and no-bake cheesecake recipes and also some
hybrid cheesecake recipes that you will have on hand when needed. If you
crave cheesecake for breakfast, a nice glass of cheesecake parfait will be the
best thing to make to satisfy your cravings. But what about some nice
cheesecake brownies or blondies? Sounds like a delicious baking challenge,
right? I love the creaminess from the cream cheese mixture and the
fudginess from the brownies, how they interact with each other in every
bite.
One interesting thing about cheesecake is that it's not a cake but a baked
cheese custard with a crust. But whatever you call it, nobody can resist its
delicate flavor and texture. It's so popular in America that there is even a
National Cheesecake Day on the 4th of June.
Even though it sounds like an easy dessert to make, and in fact, it's super
easy, there are some things that you need to be careful with while making
this delicious, decadent and delicate dessert.
First and foremost, the original cheesecake is the baked one, and it's as
crunchy and sweet as it sounds. A graham cracker crust, sweetened with
granulated sugar and mixed with melted butter, is always pressed into the
bottom and sides of an 8–9 inch springform pan so the filling will stay in
the graham cracker shell. It's important to bake the crust, but be careful not
to overbake it. Otherwise, it might taste a little bitter, and that's not what
you want.
Secondly, make sure you mix the cream cheese filling ingredients well and
make a smooth and creamy filling without lumps. That will contribute to
your maximum enjoyment while eating this delicate dessert.
One of the most important things is not to overbake or underbake the
cheesecake. It's more dangerous to underbake it because if you cut a slice of
underbaked cheesecake, it will spill all over the table, and that's not what
you want. If you do overbake the cheesecake, the best way to cover it is
with whipped cream, but chocolate glaze will also do the work here if
chocolate goes well with the other ingredients. Whipped cream is always
the best idea, because let's be honest—who doesn't love whipped cream
with anything sweet?
To make sure that the cheesecake will be set while it's baking, add
cornstarch or flour to the cream cheese filling. Here a little goes a long way,
so don't use more than ¼–½ cup of flour in your filling. And finally, if you
find your cheesecake gets too brown on the top and still jiggles when you
shake the springform pan, cover the top with aluminum foil or lower the
temperature and go for long and slow baking.
Giving a final touch to your cheesecake is what will make it look prettier
than when just served plain. Here you can use whipped cream, caramel
sauce, chocolate glaze, fresh fruit, or just sprinkled something on to give a
nice final touch. To be honest, some cheesecakes are better when they are
served without any fancy extra ingredients on top.
 Chapter 1: What is a Cheesecake?
Cheesecake is more than just the simple juxtaposition of cream cheese,
eggs, and sugar. Cheesecake is an experience in silky smoothness, with a
gentle hint of vanilla.
 History of Cheesecakes
Cheesecake, the richest, most decadent dessert that everyone has come to
love, has its origins in the early pages of history. The cheesecake may have
been one of civilization's earliest desserts.
The earliest cheesecakes were made with cream or clabbered milk,
combined with honey and spices, and baked on a bed of bay leaves.
The ancient Greeks used them as wedding cakes, with the bride bringing
roasted cheesecakes covered with honey for all the guests.
By the time the Romans conquered Greece, the techniques and recipes
became more refined. As the custom spread from Rome to Russia,
cheesecakes became an Easter tradition of the Orthodox Church. Over time,
the cheesecake conquered Western Europe. Saffron and lemon cheesecakes
became a favorite in Europe in the mid-1700s.
In the early 1800s, Americans began to sample and experiment with
cheesecake. In the 1870s, American dairy farmers turned to the task of
duplicating the French Neufchatel cheese and instead came up with a richer,
creamier cheese, perfect for use in cheesecake. That wonderful discovery is
now known as Cream Cheese. The cheesecake revolution had begun.
Americans eat more cheesecake than any other group of people. The
prototypical cheesecake made by Lindy's restaurant in New York City is
seen by some as the primary cause of this phenomenon.
Chapter 2: The Basics of making
cheesecakes
 Tools of a Cheesecake Baker
The cheesecake recipes contained in this book vary in difficulty, as well as
the tools that are called for. Below is a list of the tools you should consider
adding to your kitchen to make cheesecakes.
Springform pans - usually available in sizes ranging from 7 to 12
inches, if you can afford only one, 9 inches is the most useful
size
Electric Mixer, or a hand mixer
Double Boiler - for melting chocolate, and other things
Wax Paper
Bakers Parchment Paper
Nonstick Vegetable Oil Spray
Food Processor or Blender - for turning crust materials into
crumbs
Wire Rack - for cooling cakes hot from the oven
Grater - for grating chocolate for garnishes
Microwave - occasionally handy to warm ingredients
Oven thermometer - to calibrate your oven

Most of these tools are available in a well-stocked grocery store,

department store, or a kitchen specialty store, or as a last resort, from a
restaurant supply house.
 Recipe Conversion Factors
There are various specific size pans to put in mind. Typically, it’s the nine
(9) inch springform pan, unless otherwise specified.
If you don't mind a slightly thinner cake, you can just use the same recipe
and cut down on the cooking time a bit. If you want the same thickness of
the cake, then the volume of batter you'll need will have to be corrected for
the different areas of the pans:
12-inch pan - approximately 113 square inches
11-inch pan - approximately 95 square inches
10-inch pan - approximately 78 square inches
9-inch pan - approximately 63 square inches
8-inch pan - approximately 50 square inches
7-inch pan - approximately 38 square inches

To a precision satisfactory for most recipes, a 10-inch pan requires one and
a half times as much batter as an 8-inch pan, and one and a quarter-time as
much as a 9-inch pan.
So, you can adjust your recipes accordingly. The only problem with
adjusting cheesecake recipes is that you sometimes wind up needing a
quarter of an egg. First, remember that it's not that critical to get the
conversion precisely right, and secondly, decide whether you want to round
the eggs up to the nearest whole egg or down to the nearest whole egg
based on the effects of eggs on the batter.
In general, egg whites both lighten a cheesecake and toughen the texture;
egg yolks make the cake firmer but don't lighten. The yolks also lend a
"rich" taste to the cake. So, if you need part of an egg, you can separate it
and use whichever half you prefer, or you can use one less egg for a softer,
heavier cake or one more egg for a firmer, lighter cake.
 Solutions for Cracked Cheesecake
The number one problem facing cheesecake bakers is the heartbreak of
cracking cheesecake. While the cracking doesn't affect the taste of the
cheesecake, it does tend to detract from the finished appearance.
Typically, cheesecakes crack for one of two reasons:
Too much beating before baking (which causes the entrapment
of air in the mixture); the air is released during the bake cycle,
and like a souffle, the cheesecake collapses and cracks; or
Insufficient post-bake, a cool-down time before removal from
the oven. Again, like a souffle, the cheesecake is a delicate
creation and is easily cracked if removed from the oven while
the batter/cake is still warm.

Here are several solutions I've tried that singly or in concert have reduced
the number of cracked cheesecakes I've produced.
Avoid over-mixing the batter. If you think you've overdone it,
allow the mixture to stand in the refrigerator for a half-hour,
remove it from the refrigerator, and allow it to stand for an
additional half-hour before placing it into the preheated oven.
Leave the cheesecake in the oven with the door closed, and the
heat turned off for an hour after you have finished baking.
Simply turn off the heat at the end of the baking time — Do not
open the door.
If that isn't sufficient, try baking the cheesecake in a water bath.
At the end of the cool-down period, run a knife around the inner
edge of the springform pan to loosen the cheesecake from the
pan, then allow the cheesecake to completely cool at room
temperature. Refrigerate for at least six hours before removing
the springform sides.
If all else fails, and your cheesecake does crack, spread a can of
cherries or blueberries over the top, to hide the cracks. (Hey,
even the best of us cracks up from time to time!)
Chapter 3: Recipes
 Recipe 1: Minty Cheesecake

This has a nice cool taste but retains its nice sweetness.
Serving Size: 14
Cooking Time: 1 hour 25 minutes
Ingredients:
Crust:
1 ½ cups graham crackers, crushed
1/3 cup butter, melted

Filling:
½ cup white sugar
1 cup white chocolate chips
1 pinch salt
 1 teaspoon peppermint extract
1 teaspoon vanilla extract
3 cups cream cheese
3 eggs
4 ounces dark chocolate, melted

Directions:
Crust: combine the crackers and butter in a container. Move to a 9-inch
round cake pan and press it thoroughly on the bottom of the pan.
Filling: Mix the cream cheese, chocolate, eggs, vanilla, peppermint extract,
salt, and sugar in a container and stir until creamy.
Fold in the chocolate chips.
Pour the mixture over the crust, preheat your oven and bake at 330 for
about fifty minutes or until the center looks set.
Let cool down and serve, sliced.
 Recipe 2: Mixed Berry Cheesecake

This cheesecake is overflowing that it can fill your heart too.

Serving Size: 12
Cooking Time: 1 hour 25 minutes
Ingredients:
Crust:
½ cup butter, melted
1 ½ cups graham crackers, crushed
1 teaspoon vanilla extract

Filling:
¾ cup white sugar
1 tablespoon cornstarch
 1 tablespoon vanilla extract
4 cups cream cheese
4 eggs

Topping:
2 cups mixed berries

Directions:
Crust: combine the crackers, butter, and vanilla in a container. Move the
mixture to a 9-inch round cake pan and press it thoroughly on the bottom of
the pan.
Filling: Combine the cream cheese, sugar, vanilla, eggs and cornstarch in a
container pour the mixture over the crust, preheat your oven, and bake at
330F for about fifty minutes or until set in the center.
Let the cheesecake cool down in the pan then top with mixed berries.
 
 
 Recipe 3: Mocha Cheesecake

Any powdered coffee mixture with mocha and cappuccino flavors included
will do for this creamy cake. The chocolate flavor pairs well with some red
wine, or you can serve a cappuccino made from the same brew as the
ingredients.
Serving Size: 8
Cooking Time: 15 minutes
Ingredients:
2 ounces Chocolate, Semi-Sweet
½ ounce butter
1 9” Oreo cookie crust
8 ounces softened cream cheese
 2 ½ ounces sugar
2 ½ ounces Swiss mocha coffee powder
16 ounces thawed frozen whipped topping

Directions:
In a microwavable bowl, combine chocolate and butter and cook in
microwave on high for 60 seconds. Stir the mixture until well combined.
Spread the melted chocolate on the crust and chill for 20 minutes.
In a large bowl, beat cream cheese and sugar with a mixer until smooth.
Add the powdered coffee and stir thoroughly.
Gradually stir in frozen whipped topping. Spread the whipped topping
mixture over the cream cheese and chill for 4 hours.
 Recipe 4: Mocha Cheesecake Bars

This simple recipe makes a rich and yummy filling. A cheesecake with only
a few ingredients.
Serving Size: 24
Cooking Time: 30 minutes
Ingredients:
25 reduced-fat Oreo cookies,
3 tablespoons fat-free hot fudge ice cream topping
3 tablespoons butter, melted

FILLING:
1 envelope unflavored gelatin
1/2 cup cold strong brewed coffee
 2 packages (8 ounces each) reduced-fat cream cheese
3/4 cup sugar
1 cup (8 ounces) reduced-fat sour cream
3 ounces bittersweet chocolate, melted and cooled
24 chocolate-covered coffee beans, optional

Directions:
Pulse cookies into fine crumbs using a food processor. Put in butter and
fudge topping and pulse again until mixed. In a 13x9 dish, spritz with
cooking spray. Press mixture into bottom and chill for 10 minutes.
For the filling, drizzle gelatin over coffee in a saucepan and let sit for 1
minute. Dissolve gelatin on low heat while constantly stirring. Take off heat
and set aside.
Mix sugar and cream cheese until smooth in a bowl. Add in chocolate, sour
cream, and coffee mixture beat until combined. Put the mixture in crust.
Chill, covered, for 4 or more hours or until firm.
Cut in squares. Decorate with coffee beans, if you want. Chill the remaining
squares.
 Recipe 5: Mousse-topped Lime Cheesecake

I made this delicious cheesecake by mixing a few different dessert ideas.

Chocolate pairs well with the tropical tastes of coconut and lime.
Serving Size: 12
Cooking Time: 1 hour and 30 minutes
Ingredients:
1/2 cup coconut
2 tablespoons Sugar
1-1/2 cups graham crackers
1/3 cup butter

FILLING:
1/4 cup lime juice
3/4 cup sugar
 3 tablespoons all-purpose flour
2 packages (8 ounces each) cream cheese
1 tablespoon grated lime zest
1 teaspoon vanilla extract
2 drops green food coloring, optional
2 large eggs, separated

TOPPING:
5 tablespoons butter, cubed
4 large egg yolks
1/4 cup confectioners' sugar
1 cup semisweet chocolate chips
2 tablespoons hot brewed coffee
1 teaspoon vanilla extract
1/2 cup heavy whipping cream

Directions:
Mix the sugar, coconut, and cracker crumbs; mix in butter.
To make the filling, beat sugar and cream cheese until smooth. Mix in the
vanilla, zest, flour and lime juice, and food coloring if wished.
Mix in egg yolks; whisk on low speed until mixed. Beat egg whites until
form stiff peaks; then fold into the filling. Place into crust. Put the pan back
on the baking sheet. Then bake in the oven for 30-35 minutes or until the
middle is just set. Place and cool on a wire rack for 10 minutes. Cautiously
run a knife around the edge of the pan to loosen. Cool for 1 more hour.
Keep for overnight in the refrigerator.
To make the topping, melt butter and chocolate chips in a microwave; mix
until smooth. Reserve. Combine in a heavy saucepan the coffee,
confectioner’s sugar, and egg yolks. Stir and cook over low heat until
mixture becomes thick and reaches at least 160°F and covers the back of the
metal spoon. Separate from heat. Mix in vanilla and chocolate mixture. Let
fully cool.
Whisk whipping cream until forms a soft peak; fold into the topping. Then
place over cheesecake and spread. Place in the refrigerator for at least 2
hours or until set.
 
Recipe 6: Mushroom Cheesecake Appetizers

Is your favorite mushroom?

Serving Size: 1 dozen
Cooking Time: 15 minutes
Ingredients:
2 teaspoons butter
1/2 teaspoon salt
1/2 cup soft bread crumbs
1 carton (8 ounces) whipped cream cheese
2 eggs
1/4 cup sour cream
1 garlic clove
2 (divide) tablespoons fresh thyme
 Toasted French bread baguette slices
1/2 teaspoon pepper
1/2 cup shredded fontina cheese

TOPPING:
3 tablespoons butter
1/2 pound sliced baby portobello mushrooms

Directions:
Use butter to grease halfway up the sides and the bottoms of muffin cups.
Beat cream cheese until smooth. Beat in pepper, salt, 1 tablespoon thyme,
sour cream, and eggs. Distribute among the prepared muffin cups; dust with
the remaining thyme and fontina cheese. Bake for 12-15 minutes at 350°, or
until set.
In the meantime, sauté mushrooms in butter in a large skillet until soft. Put
in garlic and continue to sauté for 1 minute more. Put the mushroom
mixture on top of the cheesecakes. Serve with baguette slices.
 
 
 Recipe 7: New York Cheesecake with
Shortbread Crust

Easy and worth it!

Serving Size: 16
Cooking Time: 2 hours and 20 minutes
Ingredients:
1 teaspoon grated lemon peel
1/4 cup sugar
1 cup all-purpose flour
1/2 cup cold butter, cubed
2 large egg yolks
1 teaspoon vanilla extract
FILLING:
5 packages (8 ounces each) cream cheese, softened
1-3/4 cups sugar
1/2 cup heavy whipping cream
3 tablespoons all-purpose flour
2 tablespoons. vanilla extract
2 tablespoons. lemon juice
1-1/2 tablespoons grated lemon peel
5 large eggs, lightly beaten
2 large egg yolks

Directions:
Mix lemon peel, sugar, and flour in a small bowl; cut in butter till crumbly.
Add vanilla and egg yolks, tossing with a fork till mixture pulls together.
Press 1 1/2-in. upsides and on the bottom of the prepped pan. Bake for 12-
16 minutes till lightly browned. Allow cooling on a wire rack.
Beat sugar and cream cheese till smooth. Beat in lemon peel, juice, vanilla,
flour, and cream. Add egg yolks and eggs; beat on low speed till just
blended. Put into crust. Put the springform pan in a bigger baking pan; add
1-in. hot water into the bigger pan.
Bake for 1 1/4 to 1 1/2 hours till the top looks dull and the center is just set.
Take springform pan out of water bath. In a wire rack, Cool it for 10
minutes.
Loosen sides from pan with a knife; remove foil. Cool for 1 more hour.
Refrigerate overnight; when fully cool, cover it. Remove the rim of the pan.
 Recipe 8: New York Maple Walnut
Cheesecake

A fancy dish that you can enjoy at home.

Serving Size: 8-12
Cooking Time: 1 hour
Ingredients:
Crust
¾ cup graham cracker crumbs
¼ cup butter, melted
1 tablespoon sugar
½ teaspoon ground cinnamon

Filling
 1½ pounds cream cheese softened
½ cup maple syrup
1 cup sugar
Pinch of salt
2 egg yolks
1 teaspoon vanilla extract
4 large eggs, room temperature
¼ cup heavy cream
1 teaspoon cornstarch

Topping
1 cup walnuts, chopped

Directions:
Combine the cinnamon, sugar, graham cracker crumbs, and melted butter in
a large mixing basin to make the crust. Cook for 7 minutes in the oven.
To create the filling, beat cream cheese, sugar, salt, maple syrup, vanilla,
flour egg yolks, and eggs together in a large mixing dish.
Combine both heavy cream and cornstarch in a mixing bowl and whisk
until smooth. Then mix until combined.
Using a spatula, smooth the contents over the baked crust.
Place the springform pan in a bigger roasting pan after wrapping it in
aluminum foil.
Boil water halfway up the springform pan in the roasting pan.
Prepare oven to 350°F and bake for 1 hour, or until the top is barely set.
Allow time for cooling.
Remove the ring by loosening the sides of the cheesecake from the pan
using a knife.
Chop the walnuts into small pieces and sprinkle them on top of the
cheesecake.
 
 
 Recipe 9: No-Fuss Cinnamon Cheesecake

Make no fuss, but this is a great cinnamon cheesecake

Serving Size: 12
Cooking Time: 30 minutes
Ingredients:
2 (10 ounces) can crescent dinner rolls
1 cup white sugar
1 tablespoon vanilla extract
2 (8 ounces) packages cream cheese
1 tablespoon ground cinnamon
1/2 cup butter

Directions:
Combine vanilla, cream cheese and 1 cup sugar in a medium bowl until
smooth. Spread over the dough in the pan with the cream cheese mixture.
Unroll the rest of the crescent roll dough, and arrange it over the cream
cheese layer. Spread over the top with melted butter, and sprinkle a mixture
of half a cup of sugar and cinnamon on top.
Put in the prepared oven and bake for 30 minutes, or until the top is lightly
toasted. Cool, and chill before serving.
 
 
 Recipe 10: No Guilt Cheesecake

A wonderful dessert.
Serving Size: 12
Cooking Time: 1 hour 10 minutes
Ingredients:
2 (16 ounces) containers of French vanilla yogurt
5 eggs
1 cup white sugar
1 teaspoon vanilla extract
1 1/2 cups graham cracker crumbs
1 teaspoon white sugar
2 tablespoons butter, melted
Directions:
Put a paper towel into a colander; put colander above a bowl to catch
draining liquid. Put yogurt over the paper towel; put in the fridge for 12-24
hours. Use the yogurt curd like you would cream cheese.
Mix butter/margarine, 1 teaspoon sugar and graham cracker crumbs; spread
mixture in bottom of 9-in. springform pan.
Mix vanilla, 1 cup sugar, yogurt curd, and eggs; put on the crust.
Bake for 70 minutes at 165°C/325°F till done when you check it with a
cake tester; sit for 24 hours then serve.
 Recipe 11: Nutella Cheesecake

Have some Nutella? Add it to your cheesecake.

Serving Size: 10
Cooking Time: 1 hour 25 minutes
Ingredients:
Crust:
1 ½ cups graham crackers, crushed
1/3 cup butter, melted

Filling:
¼ cup milk
1 cup Nutella
 1 pinch salt
1 tablespoon cornstarch
1 teaspoon vanilla extract
2 tablespoons cocoa powder
3 cups cream cheese
3 eggs

Directions:
Crust: combine the ingredients in a container until well combined. Move
the mixture to a baking tray covered with parchment paper and press it
thoroughly on the bottom of the pan.
Filling: Combine all the ingredients in a container until creamy.
Pour the filling over the crust, preheat your oven, and bake at 330F for
about fifty minutes or when the center of the cake looks set in the center.
Let the cheesecake cool down in the pan and serve, sliced.
 
 
 Recipe 12: Nutella Oreo Cheesecake

A heavenly Nutella cheesecake recipe that is a cinch to prepare.

Serving Size: 8 – 12
Cooking Time: 1 hour plus cooling time
Ingredients:
For the Crust:
12 Oreo cookies, crushed, plus extra to serve
1 tablespoon white sugar
2 tablespoons unsalted butter, melted

For the Filling:

4 tablespoons milk
½ teaspoon vanilla extract
 1 cup Nutella
½ teaspoon espresso powder
2 large eggs
12 ounces cream cheese softened
1/2 cup white sugar
1 tablespoon flour

Directions:
For the Crust: In a medium-sized bowl, combine the crushed Oreos, sugar
& melted butter. Press the crumb mixture in the pan & bake for 10 minutes.
Remove & set aside to slightly cool. Reduce the oven to 350°F.
For Filling: In a saucepan, combine the milk and Nutella and heat on low
until the chocolate chips are melted. Remove from heat and add in the
espresso powder. Set the mixture aside.
Mix the cream cheese and sugar for about 2 minutes. Add in the eggs &
beat again until well-combined. Finally, add in the vanilla extract and flour
and beat until well-combined.
Pour batter onto the crust and bake for about 45 minutes or until a toothpick
comes out clean after inserted into the edge of the cake.
Turn off the oven and, leave the door open several inches and leave to cool
for about an hour.
Remove, cover and cool in the refrigerator for another hour or until ready to
serve.
Top with crushed Oreos and serve. Enjoy! 
 
 
 Recipe 13: Nutmeg Ricotta Cheesecake

Tastes fun in every chew that you’ll want more.

Serving Size: 10
Cooking Time: 1 hour 25 minutes
Ingredients:
Crust:
½ cup butter, melted
1 ½ cups graham crackers, crushed

Filling:
¼ cup butter, melted
¼ teaspoon ground nutmeg
½ cup heavy cream
1 pinch salt
 1 tablespoon cornstarch
1 teaspoon vanilla extract
2 eggs
2/3 cup white sugar
24 ounces ricotta cheese

Directions:
Crust: combine the ingredients in a container. Move the mixture to a 9-inch
round cake pan and press it thoroughly on the bottom of the pan.
Filling: Combine all the ingredients in a container until creamy.
Pour the mixture over the crust, preheat your oven and bake at 330F for
about forty minutes or until set in the center.
 
 
 Recipe 14: Oatmeal Crust Cheesecake

I love the texture of oatmeal; it works out well in this recipe.

Serving Size: 12
Cooking Time: 1 hour 25 minutes
Ingredients:
Crust:
½ cup graham crackers, crushed
½ cup smooth peanut butter
1 cup rolled oats

Filling:
¼ cup smooth peanut butter
½ cup light brown sugar
 ½ cup plain yogurt
1 pinch salt
1 teaspoon vanilla extract
24 ounces cream cheese
3 eggs

Directions:
Crust: combine the ingredients in a container until well combined. Move
the mixture to a 9-inch round cake pan covered with parchment paper.
Filling: Combine the cream cheese, peanut butter, sugar, vanilla, salt, eggs,
and yogurt in a container. Pour the mixture over the crust.
Pre-heat the oven and bake at 330F for about fifty minutes or until the
center looks set.
 
 
 Recipe 15: Oma's Cottage Cheesecake

Simple-to-prepare cheesecake that’s not just delectable but low in calories

as well!
Serving Size: 9
Cooking Time: 1 hour 10 minutes
Ingredients:
3 tablespoons all-purpose flour
1/4 cup butter
1/4 teaspoon ground cinnamon
2 tablespoons white sugar
2 cups cottage cheese
1/2 cup milk
1 cup graham cracker crumbs
 2 eggs
2 tablespoons lemon juice
1 teaspoon vanilla extract
2/3 cup white sugar
1/4 teaspoon salt

Directions:
Preheat the oven to 325°F (165°C). In an 8-inch square-shaped pan, let the
butter melt. Add in 2 tablespoons of sugar, 1/4 teaspoon of cinnamon, and
the graham cracker crumbs, and mix everything. Press the graham mixture
on the bottom and up the sides of the pan, and put it aside.
Use a blender to mix the vanilla, eggs, 1/4 teaspoon of salt, cottage cheese,
lemon juice, 2/3 cup of sugar, flour, and milk until it is smooth on
consistency. Put the filling mixture into the prepared graham crust.
Put it in the preheated oven and let it bake for 60 minutes until the filling
has been set. Let it fully cool down.
 Recipe 16: Oreo Cheesecake

Very popular dessert for kids at parties.

Serving Size: 10
Cooking Time: 5 hours
Ingredients:
For the Crust:
¼ cup unsalted butter
25 Oreos

For the cheesecake:

 1 cup icing sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream, cold
16 ounces cream cheese
14 Oreos, chopped, plus extra for topping

Directions:
For the Crust: Place Oreos in a food processor & process to crumbs.
Transfer to a bowl, add in the melted butter, and mix until combined.
Scoop the mixture and place into the 9-inch springform pan and press until
even. Place in the fridge to chill.
For the cheesecake: In a bowl, beat the cream cheese until it is smooth.
Add in the icing sugar and vanilla and beat until well combined.
In a med-sized bowl, beat the heavy cream for 3 minutes. Fold it into the
cream cheese until just combined. Lastly, fold in the chopped Oreos.
Remove the pan from the fridge, pour in the cream cheese mixture, and
using a spatula, spread it around evenly. Sprinkle on additional chopped
Oreos and press them slightly into the cheesecake. Cover and refrigerate for
5 hours or overnight.
 Recipe 17: Passionfruit Blueberry
Cheesecake

The duo fruits will burst in your mouth.

Serving Size: 10
Cooking Time: 1 hour 25 minutes
Ingredients:
Crust:
½ cup butter, melted
1 ½ cups vanilla biscuits, crushed

Filling:
4 cups cream cheese
 1 tablespoon vanilla extract
3 eggs
1 tablespoon cornstarch
¼ cup passionfruit juice
1 cup fresh blueberries
2/3 cup white sugar

Directions:
Crust: combine the ingredients in a container. Move the mixture to a 9-inch
round cake pan and press it thoroughly on the bottom of the pan.
Filling: Combine the cream cheese, sugar, vanilla, eggs, cornstarch, and
passionfruit juice in a container. Pour the filling over the crust.
Top with blueberries. Then, preheat the oven to 330F and bake it for about
forty-five minutes or until the set looks set.
Let the cheesecake cool down in the pan and serve, sliced.
 Recipe 18: Passionfruit Cheesecake

Like Passionfruit? Try this recipe.

Serving Size: 10
Cooking Time: 1 hour 25 minutes
Ingredients:
Crust:
½ cup butter, melted
1 ½ cups vanilla biscuits, crushed
1 teaspoon orange zest

Filling:
¼ cup passionfruit juice
½ cup sour cream
 ¾ cup white sugar
1 tablespoon cornstarch
1 teaspoon orange zest
1 teaspoon vanilla extract
24 ounces cream cheese
3 eggs

Directions:
Crust: combine the biscuits with melted butter and orange zest. Move to a
9-inch baking pan and press it thoroughly on the bottom of the pan.
Filling: Combine all the ingredients in a container until creamy.
Pour the filling over the crust then preheat your oven and bake the
cheesecake at 330F for about fifty minutes.
Let the cheesecake cool down and serve, sliced.
 Recipe 19: Peach Melba Cheesecake

A wonderful recipe to impress others

Serving Size: 12
Cooking Time: 1 hour and 25 minutes
Ingredients:
1/3 cup butter
1 egg white
1/2 cup raspberry preserves
3 packages (8 ounces each) cream cheese
1 cup sugar
1 cup (8 ounces) sour cream
1/2 cup all-purpose flour
 1 teaspoon vanilla extract
1 cup frozen sliced peaches
1-3/4 cups crushed gingersnap cookies
1/2 cup egg substitute

Directions:
Mix egg white, butter, and cookie crumbs in a large bowl. Press on the
bottom of a 9-inch springform pan coated with cooking spray; then put
aside.
Whisk sugar and cream cheese until smooth. Whisk in flour, vanilla, and
sour cream. Add the egg substitute and whisk at low speed until just mixed.
Add peaches and stir. Pour over the crust. On a baking sheet, arrange the
pan.
Bake at 325 degrees and wait until the center is nearly set, for 55-65
minutes. Transfer onto a wire rack to cool for 10 minutes. Run around the
edge of the pan carefully using a knife to loosen; let cool for 1 more hour.
Chill in the fridge overnight. Remove sides of the pan.
Place the preserves on the top and spread. If desired, use more peaches and
raspberries to decorate; dust with sugar.
 Recipe 20: Peaches and Cream Cheesecake

A fruity and delicious cheesecake with peaches.

Serving Size: 8
Cooking Time: 40 minutes
Ingredients:
Crust
1¼ cups cookie crumbs
¼ cup ground almonds
3 tablespoons margarine or butter, melted

Filling
3 eggs, separated
1, 15 ounces container of ricotta cheese
 1 cup sugar
2 tablespoons cornstarch
1 teaspoon dried orange peel
1, 8½ ounces can crushed peaches, drained

Directions:
Crust: Mix the crumbs, nuts, and margarine. Pat into an 8” springform pan
or a 9” pie plate.
Filling: Beat the egg whites till stiff. In a bowl, whip together the ricotta
cheese, egg yolks, sugar, cornstarch, and orange peel. Stir in the peaches.
Gently fold in the beaten egg whites. Pour into the crust. Bake for
approximately 40 mins. Serve warm or cool. 
 
 
 Recipe 21: Peanut Butter Cheesecake

Satisfy your peanut butter craving with this yummy no-bake peanut butter
cheesecake recipe!
Serving Size: 12
Cooking Time: 2 hours
Ingredients:
¼ cup butter, melted
2, 8 ounces packs of cream cheese, softened
2 bars Swiss milk chocolate, chopped fine and divided
1 cup smooth peanut butter
1 ¼ cups Oreo baking crumbs
1 ¼ cups thawed cool whip, divided
 1 cup sugar

Directions:
Blend the butter with the crumbs and compress into a 9-inch spring-form
pan.
Place in your fridge for 10 minutes to chill.
Cream the peanut butter, cheese, and sugar.
Stir in ½ of the chocolate and blend.
Beat 1 cup of cool whip and mix in gently.
Place in your fridge for 2 hours.
Place the rest of the chocolate with the cool whip and microwave for 60
seconds on high.
Spoon the hot mixture over the top of your cheesecake and keep it in the
fridge to allow it to set.
Remove from spring-form pan and place on a serving platter, slice, serve
and enjoy! 
 
 
 Recipe 22: Peanut Butter Cheesecake Fat
Bomb

Tasty peanut butter that you will like.

Serving Size: 8
Cooking Time: 10 minutes
Ingredients:
1/3 cup peanut butter, creamy
2 tablespoons sweetener
1 cup chocolate chips, unsweetened, shredded
6 ounces softened cream cheese

Directions:
Combine all the ingredients, except for chocolate chips, in a small bowl and
blend until creamy.
Refrigerate for 15-20 minutes.
Divide the dough and make small balls with your hands.
Roll the balls into shredded chocolate.
Freeze for 1-2 hours until set.
Serve and enjoy!
 
 
 Recipe 23: Peanut Butter Cheesecake Torte

Who doesn’t melt for the mix of chocolate and peanut butter?
Serving Size: 14-16
Cooking Time: 20 minutes
Ingredients:
CRUST:
1 cup graham cracker crumbs
1/4 cup packed brown sugar
1/4 cup butter, melted
1/2 cup finely chopped peanuts

FILLING:
2 cups creamy peanut butter
2 packages (8 ounces each) cream cheese, softened
 2 cups sugar
2 tablespoons butter softened
2 tablespoons vanilla extract
1-1/2 cups heavy whipping cream, whipped

CHOCOLATE TOPPING:
4 ounces semisweet chocolate chips
3 tablespoons plus 2 teaspoon brewed coffee
Chopped peanuts, optional

Directions:
Mix all crust ingredients. Then press onto the bottom and halfway up the
sides of a 10-inch springform pan. Let it chill.
To make the filling, whip for about 2 minutes add the vanilla, butter, sugar,
peanut butter, and cream cheese until smooth. Put in the refrigerator for 6
hours or overnight.
Then spread over chilled torte. Keep in the refrigerator until firm. Decorate
with chopped peanuts if wished.
 Recipe 24: Peanut Butter Cup Cheesecake

Chocolate goodness and peanut butter to top.

Serving Size: 16
Cooking Time: 1 hour and 5 minutes
Ingredients:
Crust:
6 tablespoons butter
3/4 cup creamy peanut butter
1/4 cup chocolate sandwich-cookie crumbs
1/4 cup sugar
1 1/2 cups graham cracker crumbs

Cheesecake:
 Peanut butter cups
1 cup sugar
3 eggs
3 packages cream cheese
1 cup sour cream
1 cup of hot fudge topping (ice cream)
1 1/2 teaspoons vanilla extract

Directions:
Crust: Preheat oven to 350 Fahrenheit.
Brush with melted butter a nine-inch springform pan. Combine in a large
bowl the cookie crumbs, 6 tablespoons sugar, and butter.
Cheesecake: Beat on medium speed the sugar and cream cheese in a large
bowl with a mixer for three minutes until smooth. Scrape down the sides
with a rubber spatula.
Beat in vanilla and sour cream. Beat eggs on low speed until blended
completely. Reserve one cup of batter. Fill the crust with the remainder of
the creamy batter into the prepared crust.
Bake the cake for fifty-five minutes until the edges are set and the center is
wobbly. Turn off the oven. Remove the springform pan from the pan.
Place the springform pan again in the oven to cool naturally, with the door
slightly open for two hours. Let cool in a wire rack.
Place in a small bowl the remainder of the hot fudge topping and
microwave on high thirty seconds in the microwave until pourable.
Frost the top using an offset spatula. Let cool and arrange on top with
peanut butter cups. Cover the cake and refrigerate for six hours to three
days until ready to serve.
 
 
 Recipe 25: Peppermint Cheesecake

This cheesecake is perfect for peppermint candy lovers. It's great to enjoy
on holidays.
Serving Size: 10
Cooking Time: 5 hours 50 minutes
Ingredients:
2 (8 ounces) packages cream cheese
1 (9 inches) prepared graham cracker crust
1/2 cup white sugar
2 eggs
1/2 cup crushed peppermint candies
1 tablespoon vanilla extract
Directions:
In a big bowl, put vanilla extract, sugar, and cream cheese. Use an electric
mixer to whisk on low speed until smooth. Stir in eggs, 1 egg each time,
until well-incorporated. Save 2 tablespoons to garnish the top of the then
fold crushed peppermint candies into the filling. Add the filling to the
prepared crust.
Put in the preheated oven and bake for 40 minutes until the cheesecake sets.
Cool
Chill the cheesecake for 4 hours overnight until chilled completely. Sprinkle
over the top with the saved peppermint candies.
 Recipe 26: Peppermint Chocolate
Cheesecake

Celebrate the holiday cheer with this recipe.

Serving Size: 12
Cooking Time: 1 hour 25 minutes
Ingredients:
Crust:
1 ½ cups chocolate biscuits
½ cup butter, melted

Filling:
1 pinch salt
 1 teaspoon vanilla extract
2/3 cup white sugar
3 cups cream cheese
3 eggs
4 ounces dark chocolate

Topping:
1 cup heavy cream
1 teaspoon peppermint extract
1 cup dark chocolate chips
Crushed candy canes to garnish

Directions:
Crust: combine the ingredients in a container then move to a 9-inch round
cake pan covered with parchment paper.
Press the mixture thoroughly on the bottom of the pan.
Filling: Combine the cream cheese and chocolate in a container until
creamy.
Put in the remaining ingredients and stir thoroughly until blended.
Let the cheesecake cool down.
Topping: Put the heavy cream to a boil in a saucepan. Turn off the heat and
put in the chocolate. Stir thoroughly to mix then mix in the peppermint
extract.
 
 
 Recipe 27: Persimmon Cheesecake with
Blueberries

The contrast looks nice and it tastes good too.

Serving Size: 8
Cooking Time: 30 minutes
Ingredients:
Sweet Pastry Dough:
1 cup all-purpose flour
1/2 cup confectioners' sugar
5 tablespoons butter
1 egg yolk
4 ripe persimmons, pureed, divided
3/4 cup ricotta cheese
 5 tablespoons mascarpone cheese
2 tablespoons honey
1 (10.5 ounces) package fresh blueberries

Directions:
Mix egg yolk, butter, confectioners’ sugar, and flour till dough is combined
well in a bowl.
Put the dough onto a round parchment paper piece; roll dough, rotating
parchment clockwise after every roll, on your work surface till dough is
1/10-in. thick. Slice parchment paper and dough into a tart pan; align edges.
In a preheated oven, bake on the lowest rack for 20 minutes till golden
brown. Take out of the oven; keep the oven on.
Whisk honey, mascarpone cheese, ricotta cheese, and 2 pureed persimmons
in a bowl and spread it on baked dough; leave 1/4-1/2-in. space on edges.
Put the dough into the oven; bake for 10-15 minutes till inserted toothpick
in cheesecake exits clean. Remove; cool for 15 minutes in the pan till firm.
Spread leftover persimmon puree on the cake; sprinkle blueberries.
 
 
Recipe 28: Phyllo-crusted Melon Cheesecake

This creamy cheesecake is perfect when topped with wedges of raspberries

and melon.
Serving Size: 10
Cooking Time: 4 hours 50 minutes
Ingredients:
3 cups thin wedges of melon
1 Butter-flavor nonstick cooking spray
3 tablespoons toasted wheat germ
3 tablespoons Water
8 sheets thawed phyllo dough
1½ tablespoons unflavored gelatin
¼ cup fresh raspberries
 1, 8 ounces tub softened light cream cheese,
½ cup light dairy sour cream
1 tablespoon powdered sugar
½ (8 ounces) container thawed light whipped dessert topping,

Directions:
Use a cooking spray to coat a 9-inch tart pan whit removable bottom and 1-
2 inches depth. Unfold the phyllo dough; discard 1 sheet of phyllo dough.
Use nonstick cooking spray to coat the phyllo sheet. Place the 2nd sheet of
phyllo dough on top.
Use nonstick cooking spray to coat. Press gently into the tart pan, allowing
ends to extend over the pan's edge. Top with a sprinkle of 1 tablespoon of
the wheat germ. Coat another 2 layers more sheets of phyllo dough; put
across phyllo in a pan in a crisscross fashion. Top with a sprinkle of 1 more
tablespoon of the wheat germ.
Do the same with two more sheets of phyllo dough and nonstick cooking
spray and one tablespoon of the wheat germ, arranging phyllo dough
rectangles in a pan at an angle to completely cover the bottom of the pan.
Do the same with leftover two sheets of phyllo dough and nonstick cooking
spray.
Bake until the crust turns lightly browned, about 10-12 minutes. Let rest to
cool on a wire rack in a pan. In the meantime, to prepare the filling, pour
water in a small saucepan; top with gelatin, without stirring. Allow resting
for 5 minutes to soften. Cook while stirring until gelatin dissolves over low
heat; put aside to cool slightly.
Mix powdered sugar, sour cream, and cream cheese in a large bowl; whisk
on medium speed with an electric mixer until smooth. Add gelatin mixture;
whish until well mixed. Fold in whipped topping. Distribute the mixture
evenly in the cooled crust. Chill, covered, for 4-24 hours.
When serving, place raspberries and melon wedges atop the cheesecake. If
preferred, decorate with fresh thyme and/or oregano. To serve, cut into
wedges.
 Recipe 29: Pineapple Cheese Pie

The pineapple flavor in this cake is not overly tangy or overly sweet and it
gives the cake extra flavors.
Serving Size: 6-8
Cooking Time: 30 minutes
Ingredients:
1 unbaked pastry shell (9 inches)
1 package (8 ounces) cream cheese, softened
2 cups (16 ounces) vanilla yogurt
1 cup pineapple preserves

Directions:
Bake for 8 minutes at 450°. Use a double thickness of heavy-duty foil to
line unpricked pastry shells. Remove the foil and bake for another 5
minutes. Put on a wire rack to cool.
Whisk the cream cheese in a bowl until smooth. Add preserves and yogurt,
pour them into the crust. Put a cover on and freeze for 8 hours to overnight.
Take out of the freezer about 30 minutes before slicing.
 Recipe 30: Pistachio Paste Cheesecake

This amazing recipe makes the pistachio paste even better!

Serving Size: 10
Cooking Time: 1 hour 25 minutes
Ingredients:
Crust:
1 ½ cups Oreo cookies, crushed
1/3 cup butter, melted

Filling:
½ cup pistachio paste
½ cup white sugar
1 pinch salt
 1 tablespoon cornstarch
1 teaspoon vanilla extract
3 cups cream cheese
3 eggs

Directions:
Crust: combine the ingredients in a container. Move the mixture to a 9-inch
round cake pan covered with parchment paper. Press the mixture thoroughly
on the bottom of the pan.
Filling: Combine the cream cheese, pistachio paste, eggs, vanilla, salt,
sugar, and cornstarch in a container until creamy.
Pour the mixture over the crust and preheat your oven and bake the
cheesecake at 330F for about fifty minutes or until set in the center.
Let the cheesecake cool down and serve, sliced.
Store the cheesecake in your refrigerator.
 
 
 Recipe 31: Polish Sernik Cheesecake

Enjoy this wonderful Polish Cheesecake. You can serve it with a cup of
coffee!
Serving Size: 12
Cooking Time: 1 hour
Ingredients:
For the crust:
¾ teaspoon of baking powder
2 large egg yolks
½ cup of sugar
3 tablespoons sour cream
2 cups all-purpose flour
5 ounces cold butter
For the filling:
2 pounds of dry curd cheese or quark cheese, sieved or put in a
blender until smooth
2 cups of sugar
5 ounces butter, room temperature
1 teaspoon vanilla extract
4 large eggs, separated, at room temperature

Directions:
Heat your stove to 350° Fahrenheit.
Now for the pastry, add the sugar, butter, flour, and baking powder to your
blender, then pulse the mixture to form a dough.
In a bowl, blend the cream and egg yolks.
Once the cream mixture is done, add it to the flour mix, then pulse enough
to combine well.
If the dough seems to be a bit on the dry side, then add another egg yolk to
the mixture.
Spread butter around a 13 by 9-inch pan.
Roll your dough and place it in the pan including up the sides.
Make a pattern around the top edging of the pastry.
In a bowl, add your sugar and butter for the filling, and beat together so it
becomes light and fluffy.
Now, beat in the vanilla, egg yolks, cheese, and combine well.
In another mixing bowl, whisk the whites of your eggs until stiff, then add
to the cheese mix.
Add the entire mix into your pastry base.
Place pan in the oven and cook for 1 hour.
Keep an eye on it as you do not want the top to brown.
Serve once the cheesecake is cool and enjoy! 
 
 Recipe 32: Pumpkin Cheesecake

A taste of pumpkin you won’t forget.

Serving Size: 16
Cooking Time: 55 minutes
Ingredients:
1/2 cup ground pecans
1/4 cup butter
3/4 cup white sugar
3/4 cup canned pumpkin
2 tablespoons white sugar
1/2 teaspoon lemon extract
3 egg yolks
1 1/2 teaspoons ground cinnamon
2 tablespoons brown sugar
 3/4 cup graham cracker crumbs
1/2 teaspoon ground mace
2 tablespoons heavy whipping cream
1/2 teaspoon ground ginger
3/8 cup white sugar
1 egg
1/4 teaspoon salt
1 egg yolk
1 tablespoon cornstarch
1/2 teaspoon vanilla extract
3 (8 ounces) packages of cream cheese

Directions:
Heat oven to three-fifty degrees F (one seventy-five degrees C).
Blend the two tablespoons white sugar, ground pecans, two tablespoons
brown sugar, graham cracker crumbs, and the melted butter or margarine
and blend properly.
Blend the three egg yolks, ground cinnamon, pumpkin, ground ginger, three
fourth cups of the white sugar, salt and ground mace in a big bowl. Blend
properly, and Place aside.
Consume cream cheese using an electric blender till the point is light and
fluffy; steadily put in one-fourth cup plus two tablespoons white sugar and
blend properly. put in the whole egg, leftover egg yolk, and the whipping
cream, consuming properly.
Add cornstarch and vanilla and lemon flavorings, stir batter till the point is
smooth. put in pumpkin mixture and blend properly. Put batter into the
ready pan.
Bake at three-fifty degrees F (one seventy-five degrees C) for fifty to fifty-
five minutes. Make sure not to overbake. The Center may be tender but it
will firm up as soon as chilled. Let cheesecake Place over a wire rack to
cool, then put in the fridge.
 
 
 Recipe 33: Pumpkin Cheesecake with Sour
Cream

This is the best one to serve at a wedding due to the luscious and incredible
texture and aroma.
Serving Size: 14
Cooking Time: 3 hours
Ingredients:
Butter (melted) 1/3 cup
Sugar ¼ cup
Graham cracker crumbs 1 ½ cups

For Filling
Eggs, large (lightly beaten) 2
 Ground nutmeg ½ teaspoon
Ground cinnamon 1 ¼ teaspoons
Cornstarch 2 tablespoons
Evaporated milk ½ cup
Pumpkin (solid-pack) 2 cups
Brown sugar (packed) 1 cup
Cream cheese (softened) 2 cups

For Sour Cream Layer

Ground cinnamon
Sugar 1/3 cup
Sour cream 2 cups

For Topping
Ground cinnamon
Chocolate curls
Whipped cream
Chocolate syrup
Caramel sundae syrup

Directions:
Take a small-sized bowl, gather sugar and crumbs, and mix them into the
butter. Press them into the bottom of the greased springform pan (9 inches)
and 1inch from the edges.
Bake for 6 to 7 minutes at 350 degrees F until properly set. Let it cool down
for 10 minutes.
Take a large-sized bowl, beat brown sugar and cream cheese until soft and
smooth. Beat into it the nutmeg, cinnamon, cornstarch, milk, and pumpkin.
Add the eggs and beat until combined at low speed. Pour into the crust.
Place the pan onto the baking sheet. Bake for 1 hour at 350 degrees
Fahrenheit until the center becomes set.
Take a small-sized bowl, gather vanilla, sour cream, and sugar, and spread
over the filling. Bake for 5 more minutes.
Transfer to the wire rack for 10 minutes to let it cool down. Loosen the
edges of the pan with a knife and cook for 1 more hour. Chill it for the
night.
Remove the sides of the pan and wait for half an hour before you cut. Serve
with all the toppings, if desired.
 
 
 Recipe 34: Pumpkin Pie Cheesecake

I have friends who kick up the spice in this recipe by doubling the
cinnamon, nutmeg, and ginger and then include pumpkin spice in the
whipped cream topping. I have tried the resulting cheesecake, and I find
that less is more when it comes to the spice in the ingredients.
Serving Size: 6
Cooking Time: 20 minutes
Ingredients:
8 ounces package low-fat cream cheese
2 ½ ounces white sugar
1 1/2 tablespoons lemon juice
1/2 teaspoon nutmeg, ground
 1 1/2 teaspoons vanilla extract
1 teaspoon cinnamon, ground
1/2 teaspoon ginger, ground
4 ounces heavy whipping cream
15 ounces canned pumpkin puree
9” graham cracker crust

Directions:
Combine both cream cheese and sugar in a bowl and mix well. Add lemon
juice and vanilla and stir until combined.
Add half of the puree, cinnamon, ginger, and nutmeg and fold into the
cream cheese.
Beat cream in a chilled bowl until you see peaks forming and fold whipped
cream and the rest of the pumpkin puree into the cream cheese.
Spread the filling on the crust evenly, cover, and chill for 4 hours.
 
 
 Recipe 35: Pumpkin Swirl Cheesecake

This is one of the most delicious pumpkin cheesecakes that you can make
today. It is incredibly easy to make and perfect for the Thanksgiving season.
Serving Size: 10-12
Cooking Time: 5 hours 45 minutes
Ingredients:
Crust:
¾ cup of ground gingersnap cookies
¾ cup of ground graham crackers
1/3 cup of ground pecans
¼ cup of white sugar
5 tablespoons of butter, melted
Cheesecake:
3, 8 ounces packs of cream cheese
1 ¾ cups of white sugar
3 tablespoons of all-purpose flour
6 eggs
1 teaspoon of pure vanilla
¾ teaspoon of powdered cinnamon
1/3 teaspoon of powdered ginger
1/3 teaspoon of powdered nutmeg
1/8 teaspoon of powdered cloves
1, 15 ounces can of pureed pumpkin

Directions:
Prepare the crust. Preheat the oven to 350 degrees. Grease a springform pan
with butter.
In a bowl, add in the ground gingersnap cookies, graham crackers, ground
pecans, white sugar, and melted butter. Stir well to mix. Press this mix into
the bottom and along the sides of the springform pan.
Place into the oven to bake for 8 minutes or until browned. Remove and set
aside to cool completely. Wrap a sheet of aluminum foil around the outside
of the springform pan.
Prepare the filling. In a bowl, add in the cream cheese, white sugar, and all-
purpose flour. Beat with an electric mixer until smooth inconsistency. Add
in the eggs and pure vanilla. Continue to beat until creamy. Set aside 2 ½
cups of the batter for later use.
In the remaining filling, add in 1 egg, powdered cinnamon, powdered
ginger, powdered nutmeg, powdered cloves, and pureed pumpkin. Blend
until evenly mixed.
Pour ½ of the pumpkin mix into the crust. Spoon ½ of the plain mix over
the pumpkin. Repeat these layers twice more. Swirl the top layer around
with a knife.
Transfer the springform pan into a roasting pan that is filled with 1 to 2
inches of water.
Place into the oven to bake for 15 minutes. Lower the heat of the oven to
300 degrees. Continue to bake for 1 hour and 10 minutes or until the center
is set. Turn off the oven and allow the cheesecake to rest in the oven for 30
minutes. Remove and cool completely. Transfer into the fridge to chill for 4
hours.
Slice and serve.
 Recipe 36: Quick Chocolate Espresso
Cheesecake

The taste of chocolate and espresso will linger in your mouth.

Serving Size: 8
Cooking Time: 15 minutes
Ingredients:
Crust
7 ounces ground digestive biscuits
½ cup melted butter
2 tablespoons sugar
½ teaspoon vanilla extract

Filling
 1 cup mascarpone cheese
7 ounces cream cheese, softened
½ cup powdered sugar
1 teaspoon vanilla extract
7 ounces dark chocolate, melted
½ cup strong espresso
3 tablespoons gelatin, dissolved in water, and melted over steam
2 tablespoons cocoa powder for decoration

Directions:
Mix the ground biscuits, butter, sugar, and vanilla in a bowl.
Spread the mixture into a 12-inch springform pan lined with parchment
paper.
Smooth with an offset spatula and place the pan in the freezer while you
prepare the filling.
In the bowl of an electric mixer, cream the following together: mascarpone
cheese, cream cheese, powdered sugar, and vanilla.
Stir in the melted chocolate, espresso, and melted gelatin.
Place the filling on top of the chilled crust.
Let sit in the freezer for around 15–20 minutes.
Just before serving, dust the cheesecake with cocoa powder.
Recipe 37: Rainbow Vanilla Cheesecake Bars

This recipe is a fun dessert to make for a potluck or a birthday party. These
bars are visually stunning,
Serving Size: 24
Cooking Time: 20 minutes
Ingredients:
cooking spray
30 crushed Golden Oreo cookies
24 ounces softened cream cheese
14 ounces white sugar
3 large eggs
1 ½ ounces sour cream
1 ½ ounces all-purpose flour
1 1/3 teaspoons vanilla extract
 1 drop of the following gel food colors; red, orange, green,
yellow, blue, and violet

Directions:
Form a crust with the cookies by pressing them into the bottom of the
baking pan in one even layer.
Using an electric mixer, beat the cream cheese and sugar together until
smooth.
Add eggs, flour, sour cream, and vanilla to the cream cheese and beat until
well combined.
Spread half of the cream cheese batter over the crust in the baking pan.
Split the rest of the cream cheese mixture evenly between 6 small bowls
and add a different color food coloring to teach the bowl. Add more drops
to get desired shades.
Add the colors to the top of the white batter in the baking pan in random
order and use skewers to swirl the colors together.
Bake for 45 minutes or until just set in the middle. Remove from heat and
let cool for 2-3 hours to room temperature. Cover the top with wrap and
chill for 4-6 hours.
Cut into squares before serving.
 Recipe 38: Raisin Marsala Cheesecake

Some people don’t like raisins, this may convince them to try
Serving Size: 10
Cooking Time: 1 hour 25 minutes
Ingredients:
Crust:
½ cup butter, melted
1 ½ cups graham crackers
1 tablespoon dark brown sugar
1 tablespoon Marsala

Filling:
¼ cup Marsala
½ cup white sugar
 1 cup golden raisins
1 pinch salt
1 tablespoon cornstarch
1 teaspoon vanilla extract
3 cups cream cheese
3 eggs

Directions:
Crust: combine the crackers in a food processor until ground. Put in the
sugar and butter and mix thoroughly then transfer the mixture in a round
cake pan coated with baking paper. Press it thoroughly on the bottom of the
pan.
Filling: Combine all the ingredients in a container until creamy.
Pour the mixture over the crust and preheat your oven and bake the
cheesecake at 330F for about fifty minutes. Let the cheesecake cool down
in the pan and serve, sliced.
 Recipe 39: Raspberry and Blueberry
Cheesecake Parfait

This berry cheesecake parfait is not only eye candy but also a refreshingly
good dessert that’s very easy to prepare. You’ll love the sweet-sour flavors,
the creamy layers, and the crunchiness of the crushed graham crackers.
Serving Size: 2
Cooking Time: 15 minutes
Ingredients:
2/3 cup marshmallow cream
2 ounces cream cheese softened
½ cup frozen whipped topping
4 tablespoons crushed graham cracker
 1 cup blueberries
1 cup raspberries

Directions:
Combine the marshmallow cream and cream cheese in a bowl.
Beat until smooth.
Fold in the frozen whipped topping.
Layer the glass jars with crushed graham crackers, cream cheese mixture,
and berries.
Refrigerate until ready to serve.
 Recipe 40: Raspberry Cheesecake Pie

Combine the goodness of pie and cheesecake with raspberry.

Serving Size: 9
Cooking Time: 1 hour
Ingredients:
2 tablespoons raspberry jam
1 × baked sweet shortcrust pastry case, in an 8in square
Baking tin/ovenproof dish
3 tablespoons plain flour
1½ pounds cream cheese
3½oz double cream
4 large eggs, beaten
 200g (7 ounces) light muscovado sugar
2 teaspoons vanilla paste/extract
Grated zest of 1 lemon
1 tablespoon cornflour
5 ounces fresh raspberries

Directions:
Spread the jam at the bottom of the cooked pastry case.
In a bowl, mix the cream cheese with the cream. Add in the eggs, then the
sugar, zest, and vanilla.
Fold in the flours, & then pour the mixture into the pastry case on top of the
jam. Put the raspberries into the filling.
Bake for 1 hr., then turn the oven off & leave to cool inside, with the door
ajar. Leave in the dish and place in the refrigerator to set for at least 1 hour
before serving.  
 
 Recipe 41: Raspberry Supreme Cheesecake

This delicious and fruity cheesecake is always cleaned up in just a snap.

Serving Size: 16-20
Cooking Time: 25 minutes
Ingredients:
2 cups graham cracker crumbs
2 cups whipped cream
1 cup chopped toasted almonds
1/2 cup sugar
2 packages (10 ounces each) frozen raspberries
2/3 cup butter
1 package (8 ounces) cream cheese
 1/3 cup lemon juice
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
1/4 cup toasted slivered almonds
1 package (6 ounces) raspberry gelatin
2 cups hot water

Directions:
Mix the first 4 ingredients. Press into a 13x9-inch dish; chill for half an
hour.
In the meantime, whisk vanilla, lemon juice, milk, and cream cheese until
smooth. Pour over the crust; chill. Dissolve the gelatin in the water. Add the
raspberries, stir until they are thawed completely; chill until they become
very thick. Pour over the fillings. Chill until set.
Add almonds and whipped cream on top before serving. Chill in the fridge.
 Recipe 42: Raspberry Swirl Cheesecake Pie

This recipe is a great way to use your homegrown raspberries. Chilling the
cheesecake overnight will enhance its flavors greatly.
Serving Size: 24
Cooking Time: 35 minutes
Ingredients:
1 cup butter, softened
2 cups confectioners' sugar
1 (18.25 ounces) package yellow cake mix
1 (8 ounces) package cream cheese
1 (16 ounces) can cherry pie filling

Directions:
Mix butter and cake mix in a big bowl. Stir until crumbly. Pat the mixture
into the bottom of a 9x13-inch glass baking dish.
Bake for 10 minutes at 175°C (350°F).
Mix confectioners’ sugar with cream cheese in a big bowl. Stir until
smooth. Transfer over pre-baked cake mix. Add cherry pie filling on top.
Bake for 35 minutes at 175°C, or until the cheese rises to the top. Cherries
normally go below when baked.
 
 Recipe 43: Raspberry Swirled Cheesecake
Pie

This recipe is a great way to use your homegrown raspberries. Chilling the
cheesecake overnight will enhance its flavors greatly.
Serving Size: 8
Cooking Time: 50 minutes
Ingredients:
1/2 cup sugar
1, 8 ounces package softened cream cheese
2 large eggs, lightly beaten
1, 21 ounces can raspberry pie filling, divided
1 graham cracker crust (9 inches)

Directions:
Beat sugar and cream cheese in a large bowl until smooth. Put in eggs; beat
just until blended on low speed.
Bake for 45 minutes. Move the rest of the raspberry filling to a container
with a cover; put in refrigerator until serving.
Allow to pie to cool for 1 hour. Put in refrigerator for a minimum of 2
hours, putting on the cover when cooled completely. Serve along with the
reserved filling.
 Recipe 44: Red Velvet Cheesecake Bars

I love the color, texture, and taste of these treats and the three layers of
sweetness create a lovely dish for after dinner.
Serving Size: 24
Cooking Time: 20 minutes
Ingredients:
Crust:
17 ½ ounces of double chocolate cookie mix
4 ounces butter
1 large egg
¼ teaspoon red food coloring

Cheesecake:
 16 ounces softened cream cheese
12 ounces white sugar
4 ounces butter
3 large eggs
1-ounce all-purpose flour
4 ounces heavy whipping cream
1/3 ounce vanilla extract
Topping:
8 ounces milk chocolate chips

Directions:
Combine 4 ounces of butter, cookie mix, 1 egg, and red food coloring in a
bowl and stir thoroughly
Transfer mixture to the pan and spread it out into an even layer along the
bottom
Using an electric mixer, beat cream cheese, 4 ounces of butter, sugar, and 3
eggs in a large bowl on a medium-high
Gradually add flour, cream, and vanilla and beat for 2 minutes until smooth.
Scrape the sides of the bowl as you go.
Pour the cheesecake mixture over the cookie dough in the pan and bake for
45 minutes or until set.
Remove from heat and let the cheesecake cool.
In 15-30 second intervals, melt chocolate in a microwaveable bowl until
smooth. Stir after every interval.
Spread the chocolate over the cheesecake and cover with wrap. Chill for 4
hours, then cut into bars and serve.
 Recipe 45: Cheesecake Swirl Brownies

The overall appearance of this decadent brownie swirl, the texture, and the
divine smell make this recipe a triple threat for the senses.
Serving Size: 12
Cooking Time: 20 minutes
Ingredients:
4 ounces melted butter, unsalted
8 ounces white sugar
1 teaspoon vanilla extract
1/4 teaspoon vanilla extract
2 ounces cocoa powder, unsweetened
1/4 teaspoon salt
1 teaspoon distilled white vinegar
1 large egg
 2 slightly beaten eggs
6 ounces all-purpose flour
1-ounce red food coloring
8 ounces softened cream cheese
2 ounces white sugar

Directions:
Whisk butter and 8 ounces of sugar in a bowl, then stir in cocoa, food
coloring, 1 teaspoon vanilla, salt and vinegar into the bowl and mix
thoroughly after every addition.
Whisk 2 eggs into the batter until combined thoroughly.
Slowly add flour to the bowl until just combined.
Reserve 2 ounces of the batter, and transfer the rest to the baking pan.
With an electric mixer, beat cream cheese in a separate bowl until fluffy,
then add 2 ounces of sugar, 1 egg, and ¼ teaspoon of vanilla into the cream
cheese and blend for 4 minutes or until smooth.
Spread the cream cheese over the batter in the pan so it is smooth on top.
Drizzle the 2 ounces of the cocoa mixture over the cream cheese and make
swirls in the mix by dragging a skewer through it.
Bake for 35 minutes or until a toothpick inserted in the middle comes out
clean Remove from heat and let the cheesecake bars cool before slicing and
serving.
 Recipe 46: Red, White, And Blueberry
Cheesecake Pie

This recipe looks like Captain America’s shield, gift this to a fan and they
will love it.
Serving Size: 8
Cooking Time: 50 minutes
Ingredients:
8 sheets phyllo dough
1/4 cup butter, melted
2 (8 ounces) packages of cream cheese
1/2 cup white sugar
1 teaspoon vanilla extract
 2 eggs
2 cups fresh blueberries
1/2 cup strawberry jelly
1 cup heavy cream, whipped (optional)

Directions:
Put a phyllo dough sheet on an even counter. Brush liquified butter on it,
and top with one more phyllo piece to cover. Redo till all eight sheets are
used. Cut piled phyllo with kitchen scissors, to a circle, 12- to 13-inch in
size. Cautiously force circle to an oiled pie plate, 9-inch in size; softly fan
the edges. Bake for 6 to 8 minutes in the prepped oven till edges are barely
golden; partially cool on wire rack. Lower oven heat to 175°C or 350°F.
Use an electric mixer to whip sugar, vanilla, and cream cheese in a medium
bowl till fluffy and light. Whip eggs in till thoroughly incorporated. Fold a
cup of blueberries in. Put the filling to prepped crust.
Bake for around 40 to 50 minutes at 175°C or 350°F till set. On the final 25
minutes of baking time, slowly cover pie using foil to avoid crust from
excessive browning. Cool fully on wire rack.
Whip jelly in a small bowl till smooth; scatter on cheese filling. Place one
cup of blueberries over in a star design.
 
 
Recipe 47: Reese’s Peanut Butter Cheesecake

This is the perfect cheesecake for you to prepare whenever you want to
spoil your family with something incredibly special.
Serving Size: 10
Cooking Time: 1 hour 40 minutes
Ingredients:
Crust:
24 Oreo cookies
5 tablespoons of butter, melted

Cheesecake:
24 ounces of cream cheese, soft
8 ounces of whipped topping
 1 teaspoon of pure vanilla
1 cup of powdered sugar
1 ½ cups of peanut butter
30 miniature Reese’s peanut butter cups, cut into halves

Directions:
Place Reese’s peanut butter cup halves onto a baking sheet. Place into the
freezer to chill for 30 minutes or until hard.
Prepare the crust. In a food processor, add in the Oreo cookies and melted
butter. Pulse on the highest setting until mixed. Press into the bottom of a
greased springform pan. Place into the fridge to chill for 30 minutes or until
firm.
Prepare the filling. In a bowl, add in the cream cheese, powdered sugar,
pure vanilla, and peanut butter. Beat with an electric mixer until smooth on
consistency. Add in the whipped topping. Fold gently to incorporate. Add in
half of the frozen peanut butter cups. Fold well to mix.
Pour the filling into the crust. Sprinkle the remaining peanut butter cups
over the top. Place into the fridge to chill for 1 hour.
Remove the cheesecake from the springform pan. Serve.
 Recipe 48: Rich Luscious Cheesecake

Lemon flavors shimmer all through this cheesecake, from the outside to the
filling to the fixing.
Serving Size: 12-14
Cooking Time: 1 hour and 35 minutes
Ingredients:
CRUST:
1/4 cup sugar
3/4 cup finely chopped nuts
1-1/4 cups graham cracker crumbs
1/3 cup butter, melted

FILLING:
1-1/4 cups sugar
 4 packages (8 ounces each) cream cheese, softened
4 large eggs
1 teaspoon vanilla extract
2 teaspoons grated lemon zest
1 tablespoon lemon juice

TOPPING:
2 cups sour cream
1 teaspoon grated lemon zest
1/4 cup sugar

Directions:
Mix sugar, nuts, and crumbs in a bowl; mix in butter. Add to a 10-inch
springform pan that greased and press onto the bottom, put aside. Whisk
sugar and cream cheese together in a bowl until smooth. Add eggs,
whisking on low speed just until blended. Mix in vanilla, zest, and lemon
juice; whisk just until combined. Add to the crust.
Bake at 350° until the middle almost sets, about 55 minutes. Take out of the
oven, let sit for 5 minutes. Mix the topping ingredients, put onto the filling,
and spread. Put back into the oven for 5 minutes. Put on a wire rack to cool,
about 10 minutes.
Run around the pan edge gently with a knife to loosen, cool for another 60
minutes. Chill overnight. Remove the pan sides. Let sit for 30 minutes at
room temperature before cutting.
 Recipe 49: Ricotta and Lemon Cheesecake

A recipe that is made in an air fryer, awesome!

Serving Size: 10
Cooking Time: 25 minutes
Ingredients:
1 (organic) lemon
1 (475 gram) tub ricotta
3/4 cup white sugar
2 teaspoons vanilla extract
3 eggs
3 tablespoons corn starch

Directions:
Heat Philips Airfryer to 160°C.
Zest lemon; juice. Mix lemon zest, 1 tablespoon lemon juice, vanilla
essence, sugar, and ricotta in a bowl till making homogenous consistency
and well combined.
One by one, add eggs; mix well. Add cornstarch; mix well. Put mixture into
an oven dish.
Put the dish into Philips Airfryer basket; slide the basket into Airfryer. Put
timer for 25 minutes. When the center is set and the timer rings, cheesecake
is ready. Put dish onto wire rack; fully cool.
 
 Recipe 50: Ricotta Cheesecake with
Balsamic Strawberries

The Balsamic strawberries enhance the strawberry and work well with the
cheesecake.
Serving Size: 10
Cooking Time: 1 hour 30 minutes
Ingredients:
Crust:
½ cup olive oil
1 ½ cups graham crackers, ground
2 tablespoons dark brown sugar

Filling:
 1 tablespoon cornstarch
1 teaspoon lemon zest
1 teaspoon vanilla extract
2/3 cup white sugar
3 cups ricotta cheese
4 eggs

Topping:
1 tablespoon balsamic vinegar
1 tablespoon olive oil
2 cups strawberries, halved

Directions:
Crust: combine the ingredients in a container. Move the mixture to a 9-inch
round cake pan coated with baking paper and press it thoroughly on the
bottom of the pan.
Filling: Combine the ricotta cheese, eggs, vanilla, lemon zest, sugar, and
cornstarch in a container.
Pour the mixture over the crust and preheat your oven and bake the
cheesecake at 350F for about forty-five minutes or until it looks set in the
center.
Let the cheesecake cool down and serve, sliced.
 Conclusion
Well, there you have it! Delicious cheesecake recipes for you to try out at
home! Make sure you give each cheesecake flavor a try and don’t forget to
share them with your friends and family!
This cookbook is written to meet all your desires for cheesecake and
demands, so you do not have to find the recipes of different flavors you
crave from other places. Make these desserts for your family and friends
either at a gathering or if you just want to enlighten their mood. The best
part about these cheesecake recipes is that they do not include any of the
ingredients that are difficult to be found. It is all easy.
You can try any of these recipes whenever you want, or even you can learn
any of the cheesecake recipes by following the instructions from this
cheesecake recipes cookbook, as we have tried our best to provide you with
all the help you need. We hope we assisted you in all the way you wanted.
We look forward to you trying these recipes and making your folks
delighted.
May God bless you with perfect health.
Thank You.
 Afterthoughts

I’ve been writing recipe books for some time now, and do you know what’s
the best feeling about it? Well, it’s the chance to put my ideas down so that
everyone can try them out, and not just me. It’s always more fun when
others have a chance to enjoy the recipes I enjoy.
However, I still try to make things simpler so that everyone can have a go at
them. No matter the experience levels. In fact, I had feedbacks from top
chefs and people who never stopped inside a kitchen. They loved the
simplicity of the recipes and yet how delicious they have turned out.
That’s why please do leave honest feedback. It will help everyone in
deciding which book they need and it will help me become even better at
my work. Also, share your favorite recipes from this book and maybe I’ll
create a book collection of my reader’s favorite recipes.
 
Thanks
Brian White