Best 6 Bundt Pan Cheesecake Recipes

CHEESECAKE SWIRL CARROT BUNDT CAKE

Steps:

• Preheat oven to 350°F (177°C). Generously grease a 12-15 cup (2,839-3,548ml) capacity Bundt pan. Set aside.
• In a large bowl, whisk the oil, eggs, brown sugar, applesauce, vanilla, and orange zest together until combined and no brown sugar lumps remain. Set aside. In another large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together until combined. Pour the wet ingredients into the dry ingredients and, using a rubber spatula or wooden spoon, fold the ingredients together until just combined. Fold in the carrots and pecans. You will have about 6 cups of batter. Pour and spread half of the batter into the bottom of the prepared Bundt pan.
• In a medium bowl using a hand-held or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on medium speed until completely smooth and creamy. Add the sugar, egg, and vanilla. Beat on high speed until completely combined. Spread cream cheese mixture in an even layer on top of the carrot cake batter and try to avoid spreading it all the way to the edges of the pan. It's a thick mixture, so do your best to spread.
• Pour and spread the remaining carrot cake batter evenly on top and then use a knife to very gently swirl the batters together.
• Bake for 55-75 minutes or until a toothpick inserted into the cake comes out clean. This cake is large and heavy and takes quite some time to bake, so do not be discouraged if yours takes longer. Cover the cake loosely with aluminum foil if you begin to see the top browning quickly. Once done, remove from the oven and allow to cool for 30 minutes inside the pan.
• After 30 minutes, invert the slightly cooled Bundt cake onto a wire rack and allow to cool completely. Make sure cake has cooled completely before glazing, slicing, and serving.
• Whisk the glaze ingredients together. If desired, use more liquid to thin out or more confectioners' sugar to thicken. Drizzle over cake. Slice and serve.
• Cover leftovers tightly and store in the refrigerator for up to 5 days.

SHEET PAN CHEESECAKES

Steps:

• Preheat oven to 350F degrees and line a baking sheet with parchment paper. Set aside.

BUNDT-PAN CHEESECAKE

Steps:

• Combine crust ingredients, and press into bottom of 12-cup molded bundt pan.
• In a large bowl, mix all filling ingredients except the eggs and cream.
• Beat until light and fluffy.
• Scrape bowl occasionally.
• Add the eggs, and mix for 2 minutes on medium speed.
• Add cream, and mix well, scraping sides occasionally.
• Spoon into crust.
• Bake at 300 degrees for 65 to 75 minutes or until set.
• Cool upright in pan for 30 minutes.
• Refrigerate 2 hours or longer.
• Invert on serving plate.
• Makes 8 to 10 generous servings.

RED VELVET CREAM CHEESE BUNDT CAKE

Steps:

• Make the swirl: Combine the cream cheese, granulated sugar, eggs, sour cream, heavy cream and vanilla in a food processor and puree until smooth; set aside.
• Make the cake: Position a rack in the lower third of the oven; preheat to 350 degrees F. Generously coat a 10- to 15-cup Bundt pan with cooking spray and dust with flour, tapping out the excess. Whisk the flour, granulated sugar, cocoa powder, baking soda and salt in a large bowl. Whisk the vegetable oil, sour cream, eggs, food coloring, vanilla, vinegar and 1/4 cup water in a medium bowl. Pour the wet ingredients into the dry ingredients and whisk until just combined.
• Spread 3 cups of the batter in the prepared Bundt pan. Pour in the cream cheese swirl mixture, then spoon the remaining cake batter evenly over the top. Bake until the top is cracked and a toothpick inserted into the cake comes out clean, about 1 hour 10 minutes. Transfer to a rack and let cool 20 minutes in the pan, then carefully invert onto a plate and let cool completely, at least 2 hours.
• Make the glaze: Combine the cream cheese, confectioners' sugar, sour cream, vanilla and salt in a food processor and puree until smooth. Pour and spread on the cooled cake.

NO-BAKE CHEESECAKE

Steps:

• Put graham crackers in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form.
• Pour crumbs into a medium bowl; stir in sugar. Add butter, and stir until well combined.
• Press the crumb mixture into a 9-inch springform pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 10 minutes.
• Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl, as necessary. Beat in the lemon juice and vanilla.
• Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.
• Unclasp sides of pan, and remove cheesecake.

CREAM CHEESE POUND CAKE III

Steps:

• Preheat oven to 325 degrees F (160 degrees C) grease and flour a 10 inch tube pan.
• In a large bowl, cream butter and cream cheese until smooth. Add sugar gradually and beat until fluffy.
• Add eggs two at a time, beating well with each addition. Add the flour all at once and mix in. Add vanilla.
• Pour into a 10 inch tube pan. Bake at 325 degrees F (160 degrees C) for 1 hour and 20 minutes. Check for doneness at 1 hour. A toothpick inserted into center of cake will come out clean.