6 Cheesecake Recipes
BROWNIE FUDGE CHEESECAKE
Servings: 10-12
Here's what you'll need:
For the cheesecake:
1 box brownie mix, prepared according to package instructions
24 ounces cream cheese, softened
¾ cup sugar
3 eggs, beaten
2 teaspoons vanilla extract
For the ganache:
1 pound semi-sweet chocolate chips
2 cups heavy cream
Here's what you'll do:
1. Preheat oven to 350˚F/180˚C.
2. Prepare the brownie batter and pour into greased springform pan. Bake until set, about 20-25 minutes.
3. Meanwhile, beat the cream cheese and sugar until incorporated. Add beaten eggs and vanilla, and beat again until smooth.
4. Remove brownies and lower oven temperature to 325˚F/170˚C.
5. Pour cheesecake batter over brownie bottom, and bake for 50 minutes until set and slightly jiggly.
6. Remove cheesecake and refrigerate for 4 hours, or overnight.
7. Heat or microwave whipping cream to just before boiling and pour over chocolate chips.
8. Stir continuously until the chocolate is melted and smooth.
9. Allow the ganache to sit for 10-15 minutes.
10. Transfer cheesecake to a baking pan with a wire rack.
11. In a circular motion starting from the inside out, pour the ganache glaze over the cheesecake making sure to cover all sides.
12. Allow ganache to cool and set for 30 minutes.
13. Enjoy!
CHOCOLATE PEANUT BUTTER CHEESECAKE
Servings: 8-10
Here's what you'll need:
* 10 graham crackers
* 7 tablespoons melted butter
* 24 ounces cream cheese
* 1½ cups powdered sugar
* 1 teaspoon vanilla extract
* 1½ cups chocolate chips, melted
* 2 cups peanut butter, melted
* 1 cup powdered sugar
Here's what you'll do:
1. Place graham crackers into a plastic bag and crush them into fine crumbs with a rolling pin.
2. Pour the graham cracker crumbs into a bowl and combine with melted butter, mixing until the texture is like slightly wet sand.
3. Press the graham cracker crumbs in an even layer into the bottom of a 9-inch springform pan. Refrigerate.
4. In a large bowl, mix together softened cream cheese until smooth.
5. Add the powdered sugar and vanilla and continue to mix until there are no lumps.
6. Add the melted chocolate and mix until the color is even.
7. Pour the mixture over the graham cracker crust in the springform pan. Using a spatula or spoon, smooth the top. Refrigerate.
8. In a large bowl, mix together melted peanut butter and confectioner’s sugar.
9. Pour mixture over cheesecake in springform pan. Use a knife or spatula to spread evenly and smooth the top.
10. Refrigerate for 2-4 hours.
11. Enjoy!
No-Bake Dulce De Leche Cheesecake
Servings: 8-10
Here's what you'll need:
Crust
* 24 chocolate cream cookies
* ⅓ cup melted butter
Filling
* 13 ounces dulce de leche
* 8 ounces cream cheese
* 1 tablespoon vanilla extract
* 1 cup whipped cream
Garnish
* 8-10 strawberries, halved
Here's what you'll do:
1. Crush cookies and mix with butter. Spread mixture over pie pan, pressing down to make a compact crust. Refrigerate crust while making filling.
2. Mix filling ingredients until smooth. Spread mixture over pie crust.
3. Refrigerate the pie for at least 4 hours or overnight. (If you’re in a hurry, you could also freeze the pie for 1-2 hours.)
4. Top with strawberries, cut, and serve.
5. Enjoy!
Cookies And Cream Cheesecake
Servings: 6-8
Here's what you'll need:
* 36 chocolate sandwich cookies
* 5 tablespoons melted butter
* 32 ounces cream cheese
* ⅓ cup sugar
* 1 tablespoon vanilla extract
* 1 cup milk, warm
* 1 tablespoon gelatin
Here's what you'll do:
1. Separate the cream from the cookies into 2 different bowls.
2. Place the cookies into a plastic bag and crush them into fine crumbs with a rolling pin. Set aside 1/2 cup of the crumbs for later.
3. Pour the cookie crumbs into a bowl and combine with the melted butter, mixing until the texture is like slightly wet sand.
4. Press the cookie crumbs in an even layer into the bottom of a 9-inch springform pan. Set aside.
5. In a medium pot over low heat, mix together the cream cheese, sugar, the cream from the cookies, and vanilla extract, stirring until there are no lumps.
6. In a measuring cup, mix the milk with the gelatin until dissolved. Pour the milk into the cream cheese mixture, stirring constantly until the mixture starts to bubble slightly. Remove from heat.
7. Pour the mixture over the cookie crust in the springform pan. Using a spatula or a spoon, smooth the top.
8. Sift the saved cookie crumbs on top of the cheesecake in an even layer, then refrigerate for at least 4 hours.
9. Unclasp the ring of the springform pan, slice, then serve!
Banana Bread Bottom Cheesecake
Servings: 8-10
Here's what you'll need:
Banana Bread Layer
* 4 bananas (as ripe as possible)
* ¼ cup vegetable oil
* 1 egg
* ½ cup sugar
* 1 teaspoon vanilla extract
* 1½ cups all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* ¼ teaspoon salt
* 1 teaspoon cinnamon
Cheesecake Layer
* 32 ounces cream cheese, softened
* ½ cup sugar
* 1 tablespoon vanilla extract
* 1 cup milk
* 1 tablespoon gelatin powder
Caramel, for drizzling
Here's what you'll do:
1. Preheat the oven to 350°F/180°C.
2. In a large bowl, mash the bananas with a fork.
3. Add in the oil, egg, vanilla, and sugar. Stir until combined.
4.Add in the flour, baking powder, baking soda, salt, and cinnamon. Stir until just combined. Don’t over mix.
5.Pour the banana bread batter into a greased springform pan and bake for 30-40 minutes or until the top is set.
6. In a large bowl, add the softened cream cheese, sugar, and vanilla. Whisk until combined.
7. Microwave the milk until hot for about 2 minutes, and add in the gelatin powder.
8. Quickly stir until gelatin is dissolved, about 5 minutes.
9. Pour the gelatin mixture over the cream cheese and whisk again until smooth.
10. Pour the cheesecake mixture over the baked banana bread and cool for 3 hours or overnight.
11. Drizzle with caramel and enjoy!
Cookie Dough Cheesecake
Servings: 8-10
Here's what you'll need:
* 1 package pre-made cookie dough *optional* extra for topping
* 3 8-oz packages of cream cheese, softened
* 1 cup granulated sugar
* 1 cup sour cream
* 1/2 tsp vanilla extract
* 3 eggs
Here's what you'll do:
1. Preheat oven to 350°F/180°C.
2. Press a package of pre-made cookie dough into a springform pan.
3. In a bowl, mix the cream cheese and sugar until fluffy. Add sour cream and vanilla and mix.
4. Add the eggs, one at a time, mixing thoroughly after each one. Pour into springform pan.
*optional* drop half teaspoonfuls of cookie dough on top of the cheesecake batter.
5. Bake for 1 hour, cool completely, then refrigerate overnight. Enjoy! All Tasty music provided by Audio Network and Warner Chappell Inc. Used with permission
