Tag Archives: cheesecake

Apple Crisp Cheesecake

By Lena Abraham
12 Servings

Ingredients

For the Crust

Cooking spray
12 graham crackers, crushed
6 tbsp. melted butter
1 tsp. ground cinnamon
1/4 c. granulated sugar
1/4 tsp. kosher salt

For the Cheesecake

4 (8-oz.) blocks cream cheese, softened
1/4 c. caramel sauce, plus more for drizzling
1/4 c. granulated sugar
3 large eggs
1/4 c. sour cream
1 tsp. pure vanilla extract
2 tbsp. all-purpose flour
1/2 tsp. kosher salt
1/4 tsp. ground cinnamon

For the Topping

1/4 c. packed brown sugar
1/4 c. all-purpose flour
1/4 c. old fashioned oats
1/2 tsp. ground cinnamon
1/4 tsp. kosher salt
4 tbsp. butter, softened
1 apple, peeled and finely chopped
Whipped topping, for garnish (optional)

Directions

Preheat oven to 325F and grease an 8″ or 9″ springform pan with cooking spray.

Make crust: In a large bowl, mix together graham cracker crumbs, melted butter, cinnamon, sugar, and salt. Press into bottom of prepared pan and up the sides.

In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese, caramel, and sugar together until completely smooth. Add eggs, one at a time, then stir in sour cream and vanilla. Add flour, salt, and cinnamon and beat until just combined. Pour mixture over crust.

In a medium bowl, whisk together brown sugar, flour, oats, cinnamon, and salt, then cut in butter with a fork or pastry cutter. Scatter apples in an even layer over top of cheesecake, then top with an even layer of the oat topping.

Wrap bottom of pan in aluminum foil and place in a large roasting pan. Pour in enough boiling water to come up halfway in the baking pan. Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes.

Turn off oven, prop open oven door, and let cheesecake cool in oven, 1 hour. Remove foil and refrigerate cheesecake for at least 4 hours and up to overnight.

When ready to serve, drizzle with caramel and serve slices topped with whipped topping, if desired.
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Sweet Potato Cheesecake

By Kat Boytsova
6 – 8 Servings

Ingredients

For Crust

10 oz. gingersnaps
1/2 tsp. kosher salt
1/2 c. (1 stick) melted butter

For Cheesecake

2 (8-oz.) packages cream cheese, softened, cut into small pieces
3 large eggs, room temperature
3/4 c. granulated sugar
1 tsp. pure vanilla extract
1/2 tsp. kosher salt
6 oz. sour cream, room temperature
1/4 c. pure maple syrup
1 tsp. cinnamon
1/2 tsp. nutmeg
1 1/2 c. roasted sweet potatoes, peeled and pureed in the food processor

For Topping

3/4 c. lightly packed dark brown sugar
1/4 c. granulated sugar
1 tbsp. ground cinnamon
1/2 tsp. kosher salt
12 tbsp. (1 1/4 sticks) melted butter, warm
1 3/4 c. all-purpose flour

Directions

Make crust: Preheat oven to 350F. Pulse gingersnaps and salt in a food processor until fine crumbs form. Drizzle in melted butter and mix until fully incorporated. Transfer to a 9” spring form pan and press firmly into the bottom and slightly up the sides.

Bake crust until golden brown around edges, about 10 minutes. Let cool until ready to use.

Make filling: Reduce oven to 325F. In a large bowl using a hand mixer, beat cream cheese on medium high speed until very smooth. Add eggs, sugar, vanilla, salt, sour cream, maple syrup, and cinnamon. Continue to mix, scraping down sides as needed until mixture is smooth. Add sweet potato puree and mix until no lumps remain.

Pour cheesecake filling into cooled crust and bake until almost set, about 1 hour.

Meanwhile, make the topping: In a medium bowl, whisk together both sugars, cinnamon and salt. Add warm melted butter and stir to combine. Using a fork, mix in flour until a moist mixture forms.

Remove cheesecake from oven and sprinkle topping over, squeezing it in your hands to make medium sized clumps. Bake cheesecake until topping is beginning to look golden, and cheesecake no longer jiggles in the middle, about 30 to 35 minutes more. Let cool to room temperature and then refrigerate until well chilled, at least 4 hours.
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Classic Cheesecake


photo by Ethan Calabrese
8-10 servings

Ingredients

For the Crust

Cooking spray, for pan
9 graham crackers (1 sleeve), finely crushed
6 tbsp. butter, melted
1/4 c. granulated sugar
Pinch kosher salt

For the Filling

4 (8 oz) blocks of cream cheese, softened to room temperature
1 c. granulated sugar
3 large eggs
1 tsp. pure vanilla extract
1/4 c. sour cream
2 tbsp. all-purpose flour
1/4 tsp. kosher salt

Directions

Preheat oven to 325F and grease an 8″ or 9″ springform pan with cooking spray. Make crust: In a large bowl, mix together graham cracker crumbs, melted butter, sugar, and salt until totally combined. (Mixture should resemble wet sand.) Press into bottom and up sides of prepared pan. Set aside.

In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese and sugar until no lumps remain. Add eggs, one at a time, then stir in vanilla and sour cream. Add flour and salt and beat until just combined. Pour mixture over crust.

Wrap bottom of pan in aluminum foil and place in a large roasting pan. Pour in enough boiling water to come up halfway in the baking pan.

Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour.

Remove foil and refrigerate cheesecake until completely chilled, at least 5 hours and up to overnight.

Author’s note: Letting a cheesecake slowly cool in the oven, with the oven door propped open, after baking will help prevent the top from cracking. The slow, even reduction of heat will also prevent the cheesecake from sinking as it cools.

– Makinze Gore for Delish
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Sparkling Cranberry Cheesecake

Ingredients

For the Cheesecake

Cooking spray, for pan
3 8-oz. bars cream cheese, softened
1 c. sugar
3 large eggs
1/4 c. sour cream
Zest of 1 large orange
2 tbsp. all-purpose flour
1 tsp. pure vanilla extract
1/2 tsp. kosher salt

For the Crust

1 sleeve graham crackers, finely crushed
5 tbsp. melted butter
1/4 c. brown sugar
1/2 tsp. cinnamon
pinch of kosher salt

For the Cranberries

1/2 c. water
2 tbsp. orange juice
1 1/2 c. sugar, divided
1 c. fresh cranberries

Directions

Preheat oven to 325 and grease an 8″ or 9″ springform pan with cooking spray. Make cheesecake filling: In a large bowl using a hand mixer, beat cream cheese and sugar. Add eggs, one at a time, then sour cream, orange zest, flour, vanilla, and salt.

Make crust: In a large bowl, mix together graham cracker crumbs, melted butter, brown sugar, cinnamon and salt. Press mixture into prepared pan.

Pour filling over crust. Wrap bottom of pan in aluminum foil and place on a baking sheet. (If you want to bake the cheesecake in a water bath, wrap bottom of pan and place in a deep baking pan. Pour in enough boiling water to come up halfway in the baking pan.)

Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour, then remove aluminum foil and refrigerate cheesecake in pan until firm, at least 5 hours and up to overnight.

Meanwhile, make the sugared cranberries: In a medium sauce pot over medium heat, combine water, orange juice, and 1/2 cup sugar. Stir until sugar is dissolved, 3-4 minutes. Add in cranberries and toss until fully coated. Transfer onto parchment paper and let cool, about 15 minutes. When cool, toss in remaining sugar and top cheesecake. Serve.

– Lena Abraham at Delish
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White Chocolate Peppermint Bark Cheesecake


Peppermint cheesecake swirled with peppermint bark pieces, topped off with a layer of white chocolate mousse, bits of chocolate and crushed peppermint candies.

Ingredients

Crust Ingredients

2 C chocolate cookie crumbs (or 22 regular oreos with filling – not double stuffed)
3 tbsp butter, melted

Filling Ingredients

3 – 8oz containers or blocks cream cheese, softened
1 C sugar
4 oz white chocolate, melted
1 1/2 tbsp flour
1 1/2 tbsp heavy cream
1/4 tsp salt
2 tsp peppermint extract
3 eggs
1/2 batch peppermint bark, made thin (peppermint bark recipe) or roughly 1 1/2C chunks

Mousse Ingredients

1/2 C cool whip, softened
4 oz cream cheese, softened
2 oz white chocolate, melted
1 1/2 tbsp sugar
1/2 tsp vanilla
Plus chocolate shavings, peppermint pieces and whipped cream for topping

Directions

Before preparing the cheesecake, the peppermint bark needs to be made. It’s best to do this step at least a day ahead. Melt 4oz dark chocolate with 1/2 tsp vegetable oil. Mix in 1/8 tsp peppermint extract. Spread thin over a sheet of wax paper on a baking sheet. Chill for 15 minutes.

Melt 4oz white chocolate with 1/2 tsp vegetable oil. Mix in 1/8 tsp peppermint extract. Spread over chilled dark chocolate. Sprinkle immediately with crushed peppermint candies. Chill for at least 15 minutes. (*when melting chocolate, if using a microwave be sure to use the 30 second 50% power method stirring well after each 30 seconds).

Preheat oven to 350°F degrees. Prepare a 9″ spring-form pan by wrapping the outside with two sheets of heavy duty tin foil around the bottom and up the sides. In a food processor, blend cookies until only fine crumbs remain. Add melted butter. Give a quick blend. Transfer crumb mixture to spring-form pan. Shake to disperse crumbs. Using a flat bottom cup, press down to create an even crust. Bake crust for 10 minutes. Set aside.

Reduce temperature to 325°F degrees.

Chop peppermint bark into small pieces. Set aside.

Begin melting 4oz white chocolate. Using a double boiler or heat safe bowl, melt over simmering water. Stir until fully melted. Using the microwave, in a heat safe bowl microwave for 30 seconds at 50% power until fully melted. Stir well after each interval.

In a large bowl or stand mixer, beat cream cheese until smooth. Add sugar. Mix well. Scrape bowl well prior to each new addition and as needed. Add melted chocolate, flour, whipping cream, salt and peppermint extract. Mix well. On medium/low speed, add one egg at a time. Mix until smooth and blended well.

Add peppermint bark pieces, stir by hand.

Transfer spring-form pan and cooked crust to a larger pan, such as a large roasting pan. Pour filling into crust. Add enough hot water to reach half way up the sides of your spring-form pan. Carefully place in center of oven. Bake at 325°F degrees for 1 hour. Turn off the oven. Keeping the door shut, leave the cheesecake in the oven for an additional 45 minutes. Remove and allow to sit for at least 1 hour before chilling.

Chill 4 hours or overnight before adding the mousse.

In a medium bowl beat softened cream cheese, melted white chocolate, cool whip, sugar and vanilla until smooth and slightly thickened.

Carefully remove side of spring-form pan. Spread mousse mixture evenly over cheesecake. Chill for 4 hours or overnight before serving.

Serve slices with chocolate shavings, crushed peppermint candies and whipped cream.

Store covered in the refrigerator.

Author’s Note: I used Ghirardelli white chocolate and Ghirardelli 60% cacao bittersweet chocolate.
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Lemon Ricotta Cheesecake

Ingredients

Crust:

1-1/2 cups crushed vanilla wafers (about 45 wafers)
1/4 cup butter, melted
1 teaspoon grated lemon zest

Filling:

2 pounds fresh, whole-milk ricotta cheese
2/3 cup white sugar
1/3 cup all-purpose flour
6 eggs
1/4 teaspoon ground cinnamon
2 teaspoons grated lemon zest
2 teaspoons vanilla extract
1/8 teaspoon salt

Directions

In a small bowl, combine wafer crumbs, butter and lemon peel. Press onto the bottom of a greased 9 1/2-in. spring-form pan. Bake at 325 F for 12-14 minutes or until lightly browned. Cool.

Meanwhile, in a large mixing bowl, stir ricotta with a rubber spatula until it reaches an extremely smooth consistency. Add the sugar and flour into the ricotta, mixing thoroughly.

Stir in the eggs 1 at a time. Next add in the vanilla, cinnamon, lemon zest, and salt. Mix well. Pour batter into crust.

Bake in the center of the oven for about 75 to 90 minutes at 300F, until the cake is a light golden color. When it’s ready, the center should be fairly firm, and the point of a sharp knife inserted in the center will come out clean.

Cool cake on a wire rack. Cover, and chill till serving time.
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Pumpkin Cheesecake


Yield: 8 servings

Ingredients

Crust:

1 3/4 cups graham cracker crumbs
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 stick melted salted butter

Filling:

3 (8-ounce) packages cream cheese, at room temperature
1 (15-ounce) can pureed pumpkin
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 tablespoon all-purpose flour
1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F.

For crust:

In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.

For filling:

Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.

Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.
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New York Cheesecake Cookies

Ingredients

1 1/4 cup graham crackers, finely crushed (1 sleeve)
1 cup flour
1 1/2 tsp baking powder
1 stick (8 tablespoons) unsalted butter, softened
1/2 cup brown sugar, packed
1 egg, separated
3 oz cream cheese, softened
1/4 cup granulated sugar
2 tsp lemon zest
1/2 tsp vanilla extract

Directions

Preheat the oven to 350 degrees F.

In a large bowl, stir together the graham cracker crumbs, flour and baking powder. In a medium bowl, beat together the butter with the brown sugar using an electric hand mixer. Add the egg white and beat until well combined. Add to the graham cracker crumbs and blend until just combined.

In a separate medium bowl, beat together the softened cream cheese with the granulated sugar, egg yolk, lemon zest and vanilla until well combined. Set aside.

Using a small ice cream scoop, scoop out the cookie dough and place on a nonstick or parchment lined baking sheet. (If you do not have an ice scoop, then measure out the dough into scoops of about 2 tablespoons.) Flatten slightly, pressing your thumb in the center of the ball to create a small bowl shape. Repeat with the remaining dough. Spoon the cream cheese into the indents in the cookies.

Bake until the filling is barely set and the cookies are lightly golden, 12 minutes. Allow to cool 5 minutes on the baking sheets before removing them and cooling completely on a wire
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Four-Cheese Vanilla Bean Cheesecake

Ingredients

1 3/4 cups graham cracker crumbs
3 tablespoons light brown sugar
4 tablespoons butter, melted
1 (8-ounce) container mascarpone cheese, softened to room temperature
1 (6-ounce) log goat cheese, softened to room temperature
1 cup ricotta cheese
1 (8-ounce) package cream cheese, softened to room temperature
1-1/4 cup sugar
1 teaspoons pure vanilla extract
4 eggs
1 vanilla bean cut open lengthwise and seeds scraped

Directions

Preheat oven to 350 degrees. Stir together the graham cracker crumbs, light brown sugar, and the melted butter. Wrap the outside of a 9-inch springform pan with at least 2 1/2-inch sides in heavy foil. Place the crumbs in the pan and press on the bottom and about halfway up the sides of the pan. Bake for 10 minutes, then set aside on a wire rack to cool.

Reduce heat to 325 degrees. Beat all four cheeses on medium speed with a paddle attachment until soft and creamy. With the mixer running, slowly add the sugar until incorporated, about 3-4 minutes. Beat in the vanilla extract. Beat in the eggs, one by one until all the yellow has disappeared. Beat in the vanilla bean seeds. Pour the batter into the crust.

Place the springform pan in a larger roasting pan where it can sit flat and has some space around it. Pour boiling water into the roasting pan to a depth of about halfway up the sides of the springform pan. (Be careful not to pour water higher than the foil.) Place in oven and bake for 1 hour and 20-30 minutes or until set in the middle and light golden brown. Turn off oven and crack the door open with a wooden spoon and let the cheesecake sit in oven for 30 minutes. Carefully remove from oven and remove the foil from the cheesecake pan and let cool on wire rack to room temperature. Run a knife around edges to loosen the sides. Refrigerate for at least 5 hours or overnight before cutting.
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Chocolate Grasshopper Cheesecake

Ingredients

Crust:
30 fudge mint cookies, crushed (about 1 3/4 cups)
2 tablespoons butter or margarine, melted

Filling:
4 oz semisweet baking chocolate
3 packages (8 oz each) cream cheese, softened
1 cup sugar
4 eggs
1/3 cup green crème de menthe liqueur

Topping and Garnish, if desired:
Sweetened whipped cream
Crème de menthe thin rectangular candies for garnish, unwrapped, cut in half diagonally

Directions

Heat oven to 300F.

Wrap foil around bottom and side of ungreased 9-inch springform pan.

In large bowl, mix crust ingredients with fork until crumbly. Press in bottom and 1 inch up side of pan. Bake 12 minutes. Cool 30 minutes.

In small microwavable bowl, microwave chocolate on High 45 to 60 seconds, stirring once halfway through microwaving, until melted. If necessary, continue to microwave on High in 15-second increments, stirring until smooth. Set aside.

In large bowl, beat cream cheese and sugar with electric mixer on medium speed, scraping bowl frequently, until smooth and creamy. Add eggs, one at a time, beating until smooth after each addition. Stir in liqueur. Pour filling evenly over crust.

Drop 8 to 10 tablespoonfuls melted chocolate randomly onto filling, allowing chocolate to sink into filling. With table knife or small spatula, cut through chocolate and filling to swirl for marbled design.

Bake 1 hour 10 minutes to 1 hour 20 minutes or until set 2 inches from edge of pan.

Remove from oven; run knife around side of cheesecake to loosen. Return to oven; turn oven off and open door slightly.

Cool cheesecake in oven 1 hour.

Remove from oven to cooling rack; cool at room temperature 1 hour. Refrigerate 3 hours.

To serve, remove side of pan.

Spoon whipped cream into decorating bag with large star tip; squeeze bag to pipe cream around top edge of cheesecake. Garnish with candies.
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