Best 18 Baked Cheesecake Recipes

CREAMY BAKED CHEESECAKE

Steps:

• Preheat oven to 300 degrees F. Combine graham cracker crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan.
• In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and lemon juice; mix well. Pour into prepared pan.
• Bake 50 to 55 minutes or until center is set. Remove from oven; top with sour cream. Bake 5 minutes longer. Cool 1 hour. Chill at least 4 hours. Garnish with pie filling. Store leftovers covered in refrigerator.

BAKED BLUEBERRY CHEESECAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Combine graham cracker crumbs, melted butter, and 1/3 cup sugar in a bowl. Press crust mixture into the bottom of a pie plate.
• Whip together cream cheese and 3/4 cup sugar in a large bowl. Add eggs 1 at a time, beating well after each addition. Spread filling over crust in the pie plate.
• Bake in the preheated oven until center is almost set and slightly jiggly, about 45 minutes. Allow cheesecake to cool completely, about 1 hour.
• Combine blueberries and 1/3 cup sugar in a saucepan over low heat. Stir cornstarch and cold water together in a small bowl until dissolved. Stir cornstarch mixture into blueberries in the saucepan. Bring to a low boil, about 5 minutes and cook until thickened, about 5 minutes more. Pour blueberry topping over cheesecake before serving.

BAKED CHEESECAKE

Steps:

• Combine graham cracker crumbs, sugar, and butter; press mixture into the bottom of a 10" springform pan; set aside.
• Blend cream cheese and sugar together (in a food processor or with a medium-speed electric mixer) until smooth; add eggs one at a time, blending well after each addition; add sour cream, lemon juice, and vanilla; blend well; pour filling over the crust and spread evenly.
• Lay a sheet of aluminum foil that has been bent up slightly to form a "foil tent" over the top of pan and not touching cheesecake (this is to prevent overbrowning) then bake at 350° for 1 hour and 15 minutes (remove foil tent after 50-55 minutes) or until top is set.
• Combine sour cream and sugar; remove cheesecake from oven and immediately spread sour cream mixture over its top; return cheesecake to oven for 5 minutes to set topping; remove from oven.
• Cool cheesecake on wire rack; cover and refrigerate to chill thoroughly.
• Just before serving remove sides of springform pan and transfer cheesecake to serving platter; garnish cheesecake with berries (we like chilled cherry pie filling on top) and serve.
• OPTIONAL: Just before pressing the graham crust into the bottom of the springform pan, spray the pan's inner sides with a little no-stick cooking spray, sprinkle a spoonful of combined graham cracker crumbs and sugar into the pan, then tilt and spread that mixture around so that it sticks to the coated sides and later adds to the visual appeal of your finished cheesecake.

CHEESECAKE FACTORY BAKED POTATO TOTS

Steps:

• 1. Bake tator tots according to directions on the bag. 2. Blend up tator tots until mostly smooth with a few chunks - a food processor works best for this, but you can hand mash as well. 3. Mix tator tots in a bowl with other ingredients except Panko. 4. Roll into a teaspoon sized ball. 5. Roll ball in panko and place on a baking sheet. 6. Cover and freezer for about 15 minutes. 7. In the mean time, heat your oil to about 375 degrees. 8. Remove potato balls from the freezer and fry until golden brown. 9. Drain excess grease on paper towel. 10. Search with ranch dressing and Sriracha Mayo. 11. Enjoy

BAKED CHOCOLATE TOFU CHEESECAKE

Steps:

• Preheat oven to 325°F. Line a 8½-inch round springform cake tin with non-stick baking paper. To make the base, combine the coconut, cashew butter and maple. Press into the prepared tin and bake for 10 minutes or until lightly golden brown.
• To make the filling, place the tofu, brown sugar, chocolate, cocoa and cornflour into the bowl of a food processor and process until smooth. Pour over the base and bake for 30 minutes or until just set. Set aside for 30 minutes, then chill for 2 hours or until cold. Serve in wedges with blueberries and whipped coconut cream.

GRANDMA'S CRUSTLESS BAKED CHEESECAKE PIE

Steps:

• Preheat oven to 350 degrees.
• Smooth all filling ingredients together in a large bowl. Place filling in a 9-inch glass pie plate and bake for 35-40 minutes, until golden. Let cool for 10 minutes.
• Meanwhile, stir together topping ingredients and spread on top of cheesecake.
• Refrigerate for at least 4 hours before serving.

BAKED CHEESECAKE SQUARES

Steps:

• Preheat oven to 350 degrees F. Grease 8 inch square baking pan.
• To make the crust: In a large bowl, cream shortening and brown sugar. Gradually blend in flour and walnuts. Mixture will be crumbly.
• Set aside one cup of crust mixture. Press the rest of the mixture into the bottom of baking pan. Bake for 15 minutes.
• To make filling: in a large bowl, beat the cream cheese and sugar. Add in egg, milk, lemon juice and vanilla until well blended.
• Spread the filling over warm crust. Sprinkle top with remaining crust mixture. Bake for another 25 to 28 minutes. Let cool on wire racks before cutting.

GORDON RAMSAY'S BAKED NEW YORK CHEESECAKE

Steps:

• In a mixing bowl, combine the butter and graham crackers until stiff but pliable.
• Line the bottom of the cake tin with graham cracker crust mix. Mix all of the ingredients except the sultanas in a food processor until smooth, and then fold in the sultanas. Pour the mix into a spring-form pan and bake for 40 minutes at 325ºF-350ºF. Turn off the oven and leave the cake to cool down in the oven for about one hour to prevent the top from cracking. Chill the cake in the fridge overnight and dust the top with powdered sugar.

THE BEST BAKED CHEESECAKE IN THE WORLD (NO SERIOUSLY...!!!)

Steps:

• Cheesecake:.
• Preheat oven to 150c. & prepare (grease/line) 9" round cake pan.
• Process malt biscuits & butter until finely crumbled (or crush biscuits & mix in butter) & line base of pan.
• Using a cake mixer or blender beat cream cheese, condensed milk, lemon juice & egg until completely smooth (about 5mins should do).
• Pour into cake pan.
• Bake at 160c for approximately 35mins (I usually check it from 30mins onwards).
• The top should be just set, if it is browning too soon reduce heat, if it is splitting on top you should probably take it out!
• Cool then refrigerate for no less than 3hrs - it's one of those things that tastes better with age --.
• Note: Don't panic if it's cracked or a little brown on top, you can either level it off if you think it'll taint the flavour or cheat like me & pour over the following topping to disguise the slight overdoneness --.
• Topping:.
• Place juice/water mixture in a saucepan & bring to the boil.
• Reduce heat & simmer for approximately 5minutes.
• Add cornflour mixture to slightly thicken.
• Mix in lemon juice then add berries & stir gently so as not to break up the berries too much.
• You can use this mixture now or continue to reduce down if you wish. The last time I made this it was quite jammy (because I'd of course started on the dishes & forgotten that something was on the stove -- ) but it was just as devine as any other time so no worries if you think it's too sloppy!
• When you have reached the required consistency pour topping over cheese cake & return to the refrigerator to continue to chill & set.
• I usually make this about an hour after the cheesecake has been in the fridge so it has plenty of time to soak through the slightly brownish bits!
• If you manage to bake the perfect cream coloured cheesecake (big ups!) you could omit this topping or serve it separately for your adoring fans to pour over their dessert themselves --.
• I transport this cheesecake in the baking pan & only remove just prior to serving - it's much cleaner/easier that way & then someone else usually ends up getting stuck with cleaning the pan, mwah haha ha haaa!
• Enjoy!
• Note: Raspberries can be substituted with any available berry, mixture or pulpy fruit as desired.
• Note 2: I made this again on the weekend but had no berries so substituted one of the tablespoons of lemon juice with three tablespoons of lime juice & once I had poured mixture into pan I drizzled some passionfruit & mango dessert topping through it & sprinkled some dessicated coconut over the top of it before baking. I also reduced the cooking temperature to 150c & it turned out perfectly. It was sooo delicious, light & fruity! I really am the cheesecake master mmm -- .

CLASSIC CHEESECAKE BAKED IN A WATER BATH

Steps:

• To prepare the crust, melt the butter and brush on the bottom of a 10x2 heavy cake pan or 10-inch springform pan.
• Mix the crumbs and sugar in a bowl, then add enough butter to make the crumbs stick together.
• Press firmly onto the bottom of the pan.
• Set aside and preheat the oven to 325°F.
• In the bowl of a heavy mixer, beat the cream cheese on low with the paddle until smooth.
• Scrape and add the sugar, beat on low speed until smooth.
• Scrape the bowl.
• Add the vanilla and lemon juice, beat in the eggs and yolks, one at a time.
• Scrape the bowl well and combine.
• Scrape the bowl well to ensure even mixing, you should have a smooth batter.
• Pour into the pan, all the way to the top and set the pan into a larger pan.
• Set in the oven and then pour the hottest tap water into the outer pan.
• This is a water bath.
• Bake until the center is just firm, but when you tap the side the center will jiggle like firm jello.
• Don't worry, it will firm up when it cools.
• You don't want to overbake this cake, this will cause cracking and a dry texture.
• Remove from the outer water pan and set on a level surface and cool until room temperature.
• Then place in the refrigerator overnight.
• When you are ready to remove the cake from the pan, have the plate ready that you want to use.
• A board covered in plastic wrap is ok, too.
• If using a cake pan, hold it over a burner on your stove, just to melt the butter to release the cake.
• Keep the pan turning so you don't overheat.
• Then, turn pan over onto the plastic covered board and hold both at an angle.
• Tap the edge firmly on the counter until you feel the cake release it's seal.
• Turn out onto the board and immediately turn over onto the plate.
• Store the cheesecake in the refrigerator.
• If you wish to serve at room temperature, then slice while cold, then set the slices out about 1 hour before serving.

BLUEBERRY CHEESECAKE BAKED OATMEAL

Steps:

• Spray an 11x17" baking pan with non-stick spray.
• Combine all ingredients.
• Bake in prepared pan at 350 F for 30-40 minutes. Serve warm or cold.

VANILLA BAKED CHEESECAKE WITH HAZELNUT AND CINNAMON CRUST

Steps:

• Preheat the oven to 180°C (160°C fan-forced). Lightly grease a 24cm diametre springform cake tin and line its base with baking paper (cut to fit).
• Combine the top 7 ingredients in a medium bowl. Press mixture over the base of the prepared tin so that it covers the entire base without any gaps.
• Refrigerate for 20 minutes then bake base in the preheated oven for about 20 minutes or until lightly browned.
• Remove from oven and spread evenly with jam. Reduce temperature to 150°C (130°C fan-forced).
• For the cheesecake filling, beat the cream cheese, ricotta, vanilla extract, half the sugar and juice in a large bowl with an electric mixer until just combined; do not over-beat.
• Combine the remaining sugar and eggs in a separate bowl and beat with an electric mixer for 5 minutes on high speed or until thick and creamy.
• Gently fold the egg mixture into cheese mixture and carefully pour over prepared base. Bake in preheated oven for about 45 minutes.
• Cool cheesecake in oven with door ajar for at least 2 hrs then refrigerate overnight.
• To serve, decorate the centre of the cheesecake with a pyramid of assorted prepared truffles or chocolate curls.

CREAMY BAKED AMARETTO CHEESECAKE

Steps:

• Preheat oven to 300 degrees.
• Combine crumbs, sugar and margarine.
• Press firmly on bottom of 9 inch springform pan.
• In large mixer bowl, beat cheese until fluffy.
• Gradually beat in Eagle Brand until smooth.
• Add eggs and vanilla; mix well.
• Pour into prepared pan.
• Bake 45-50 minutes or until center is set.
• Cool; chill.
• Refrigerate leftovers.

BAKED PASSIONFRUIT CHEESECAKE

Steps:

• Preheat the oven to 160oC.
• Place the biscuits in a food processor and process until fine crumbs are formed.
• Tip into a bowl and mix with the melted butter.
• Press into the bottom and 2cm up the sides of a 22cm lined and buttered spring form pan.
• Chill.
• In a medium bowl beat the cream cheese, sugar, vanilla essence and passionfruit until smooth.
• Add the eggs one at a time beating lightly after each addition and stir in the cream.
• Pour into the prepared pastry shell and bake for 1 hour or until set.
• Remove from the oven and place on a rack to cool.
• Chill for 4 hours or overnight.

BAKED PHILLY CHEESECAKE

Steps:

• 1. Put the cream cheese into a large mixing bowl & set out for about an hour. (You don't really need a bowl this large, but the deeper, the better since the filling likes to fly around the kitchen when you mix it up.) When the time is up, preheat the oven to 350 degrees F.
• 2. In a different microwave-proof medium-sized bowl, melt the butter for about 30 seconds. Add the graham cracker crumbs & sugar.
• 3. Stir them together with a fork & put into a pie dish, savings a few bits of crumbs for decorating at Step #7. Using your fingers (or a spoon, if you want), press the crumbs up the side of the pie dish. Then flatten the bottom of the crust. Set aside.
• 4. Going back to the bowl with the softened cream cheese, the recipe says to beat together the cream cheese, sugar, and vanilla, THEN add the eggs and beat again. (As you can see from the photo, I have a hard time following directions.)
• 5. This is what it looks like when you do it as directed. =^..^=
• 6. Whichever way you did it, beat the filling ingredients with a mixer until well-blended.
• 7. Spoon into the prepared pie crust. If you remembered to hold back a few crumbs, sprinkle them on the top. (If you forgot, it's OK. The cheese cake will still be delicious. Promise!)
• 8. Bake at 350 degrees F. for around 30-40 minutes, or until the center is almost set. Cool, then refrigerate for at least 3 hours.
• 9. Top with fruit and/or whipped cream, if desired.

BAKED TROPICAL CHEESECAKE SUPREME

Steps:

• 1. The cookies I used for the crust is the Wal Mart Version of the Girl Scout Cookies. I loved using them for the crust. MAY NEED A FEW EXTRAS TO MAKE 2 CUPS. Here is what they look like. PREHEAT THE OVEN TO 350 DEGREES F.
• 2. Add the cookies to food processor & process into crumbs, or use large zip lock bag and use meat mallet, and beat until crumbled.
• 3. Pour into a medium size bowl, add melted butter and sugar and stir till blended.
• 4. Pour mixture into a 8 or 9 inch spring form pan. Press down on crumbs using the back of a large spoon or bottom of a measuring cup until smooth. Then bake in preheated 350 degree F. oven for 7-8 minutes. Then remove from oven and allow to cool completely, while you prepare the cheesecake filling.
• 5. Add the softened cream cheese, eggs, sour cream, & sugar to a large bowl, and beat until blended together & mixture is smooth and creamy.
• 6. Add in the drained pineapple tidbits, shredded coconut, and sliced strawberries,[SWITCH TO A SPATULA] then using a spatula, blend together into the cream cheese mixture.
• 7. Now add in the chopped macadamia nuts, pineapple & coconut extract & stir again until blended & MIXTURE IS SMOOTH.
• 8. Pour creamy mixture into prepared spring form pan. Smooth out top with back of spatula. Place in preheated 350 degree F. oven ad bake for 45 minutes to an hour, until center is almost completely set.
• 9. Remove from oven and allow cheesecake to cool completely to room temperature. Then place in fridge and chill until completely cold at least 3-4 hours.
• 10. Then remove from fridge, and add topping ingredients of your choice or the ones I used.
• 11. Add the Pineapple fruit filling to top of chilled cheesecake. Then add the thawed whipped topping smoothing out top as you go.
• 12. Now arrange the other ingredients on top as desired in the pattern of your choice. Mandarin orange segments, Sliced Strawberries, Pineapple tidbits, and macadamia nuts.
• 13. Now top each sliced strawberry with a bit of strawberry glaze, then add a kiss of shredded coconut or as much as desired. Garnish with mint leaves if desired.
• 14. Cut serve and enjoy. I just know you are going to love it,because it is so cool and refreshing, and the mandarin oranges adds just enough extra complimentary refreshing flavor. ENJOY
• 15. This is the link to the NO BAKE VERSION-https://www.justapinch.com/recipes/dessert/pie/no-bake-tropical-cheesecake-dessert.html?p=1

BAKED ILLAWARRA PLUM CHEESECAKE

Steps:

• 1. In a food processor pulse the sweet biscuits to crumbs; add melted butter to form the crumb crust 2. in individual ceramic dishes, form the base and edges and set in the fridge for an hour 3. Combine Illawarra plums and lemon juice; and set aside 4. combine the cream cheese and sugar together in the blender, until light and fluffy 5. add the eggs to the mixture, one at a time then add in the flour and cream 6. spoon in Illawarra plum sauce and transfer to the prepared crumb cases 7. bake in at 160°C for 60-70 minutes 8. remove and allow to cool; refrigerate when cool Styling Serve with rich double cream and fresh fruit garnish (for visuals more than taste).

PLUM AND ORANGE BAKED CHEESECAKE

Steps:

• Grease 23cm spring form tin.
• Process biscuits.
• add butter and process til just combined.
• Press into tin.
• Refrigerate about 20 mins.
• Heat over to slow.
• Drain plums in large bowl
• Reserve juice for syrup.
• Halve plums and remove the stones.
• Combine rest of ingredients except almonds.
• Beat 5 mins til sooth, thick.
• Pour into tin.
• Place plums on top.
• Top with almonds.
• Bake in slow oven about 50 - 60 minutes.
• Cool in oven with door ajar.