Best 2 Moist Cheesecake Recipes

Indulge in the ultimate creamy delight with our collection of moist cheesecake recipes. From the classic New York-style to unique flavor variations, this article offers a symphony of cheesecake experiences. Each recipe is meticulously crafted to ensure a velvety smooth texture and a perfect balance of tangy and sweet. Whether you're a cheesecake aficionado or a novice baker, our recipes will guide you through the process with ease. Discover the secrets of achieving a luscious filling, a graham cracker crust that melts in your mouth, and optional toppings that elevate your cheesecake to a masterpiece. Get ready to impress your family and friends with these delectable creations that are perfect for any occasion.

Let's cook with our recipes!

MOIST MAPLE PUMPKIN CHEESECAKE

Moist Maple Pumpkin Cheesecake image

I saw this recipe in a free booklet I got at the supermarket a few years ago and decided to try it, adding a few twists of my own. It's pretty and so delicious. -Elmira Trombetti, Gulfport, Florida

Provided by Taste of Home

Categories Desserts

Time 1h25m

Yield 12 servings.

Number Of Ingredients 18

Ingredients

1-1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1 can (15 ounces) solid-pack pumpkin
3 large eggs, room temperature, lightly beaten
1/4 cup maple syrup
1-1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
TOPPING:
4 teaspoons cornstarch
2 tablespoons water
2 tablespoons butter
1/2 cup maple syrup
1/2 cup raisins
1/2 cup coarsely chopped walnuts

Steps:

Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. , In a small bowl, combine the cracker crumbs and sugar; stir in butter. Press onto the bottom of prepared pan; set aside., In a large bowl, beat the cream cheese and milk until smooth. Beat in pumpkin. Add eggs; beat on low speed just until combined. Add syrup, cinnamon and nutmeg. Pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake for 65-75 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of the pan to loosen. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., In a small bowl, combine the cornstarch and water until smooth. In a small saucepan, melt the butter; add syrup and cornstarch mixture. Bring to a boil over medium-high heat, stirring constantly. Cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in raisins and walnuts. Cool to lukewarm. , Remove rim from pan. Top cheesecake with raisin mixture to serve.

Nutrition Facts : Calories 413 calories, Fat 21g fat (10g saturated fat), Cholesterol 100mg cholesterol, Sodium 229mg sodium, Carbohydrate 52g carbohydrate (42g sugars, Fiber 2g fiber), Protein 8g protein.

MOIST CHEESECAKE

Moist Cheesecake image

This was a family and friends hit. A moist creamy cheesecake. My mother's recipe. This is an easy lemony no bake cheesecake

Provided by Dodie

Categories Desserts Cakes Cheesecake Recipes No-Bake Cheesecake Recipes

Time 4h20m

Yield 24

Number Of Ingredients 10

Ingredients

2 ½ cups graham cracker crumbs
½ cup butter, melted
1 (6 ounce) package lemon flavored Jell-O®
1 cup boiling water
1 (8 ounce) package cream cheese
1 cup white sugar
1 teaspoon vanilla extract
3 tablespoons lemon juice
1 (12 fluid ounce) can evaporated milk
1 (21 ounce) can cherry pie filling

Steps:

Mix together the graham cracker crumbs and melted butter press 2 cups of the mixture into the bottom of a 9x13 inch pan. Set aside the rest for the topping. Dissolve lemon gelatin in boiling water, set aside to cool.
In a medium bowl, beat together the cream cheese, sugar and vanilla. Stir in the gelatin mixture and lemon juice. In a separate bowl, whip evaporated milk. Fold milk into the cream cheese mixture. Pour into the prepared pan.
Chill for 4 hours, then top with cherry pie filling and sprinkle with remaining crumb mixture.

Nutrition Facts : Calories 211.8 calories, Carbohydrate 30.1 g, Cholesterol 25 mg, Fat 9.2 g, Fiber 0.4 g, Protein 3.2 g, SaturatedFat 5.3 g, Sodium 167.2 mg, Sugar 18.8 g

Tips:

Use high-quality cream cheese: Look for cream cheese that is smooth and spreadable, with no lumps or graininess.
Bring your cream cheese to room temperature before using it: This will help it mix more smoothly with the other ingredients.
Use a springform pan: This type of pan makes it easy to remove the cheesecake from the pan without breaking it.
Line the bottom of your springform pan with parchment paper: This will prevent the cheesecake from sticking to the pan.
Bake the cheesecake in a water bath: This will help to create a smooth and creamy texture.
Don't overbake the cheesecake: The cheesecake is done when it is set in the center but still has a slight jiggle to it.
Chill the cheesecake completely before serving: This will help it to set properly and develop its full flavor.

Conclusion:

This moist cheesecake recipe is a classic for a reason. It is easy to make, delicious, and always a crowd-pleaser. With a few simple tips, you can make sure that your cheesecake turns out perfectly every time. So next time you are looking for a special dessert, give this moist cheesecake recipe a try. You won't be disappointed.