Best 13 Ultimate Cheesecake Recipes

OREO ULTIMATE TURTLES® CHEESECAKE

Steps:

• Heat oven to 325 degrees F.
• Mix cookie crumbs and butter; press onto bottom and 2 inches up side of 9-inch springform pan.
• Microwave caramels and milk in a microwaveable bowl on high for 3 minutes or until caramels are completely melted and mixture is well blended, stirring after each minute. Stir in nuts; pour half into crust. Refrigerate 10 minutes. Refrigerate remaining caramel mixture for later use.
• Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over caramel layer in crust.
• Bake 1 hour 5 minutes to 1 hour 10 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
• Microwave reserved caramel mixture 1 minute; stir. Pour over cheesecake. Melt chocolate; drizzle over cheesecake.

ULTIMATE TURTLE CHEESECAKE

Steps:

• Mix crumbs,1/2 cup of the pecans and butter;press onto bottom and up sides in an 9 inch springform pan.
• Place caramels and milk in small bowl.
• On high for 3 minutes in microwave, or until caramels are completely melted.
• Pour 1/2 of the caramel mixture unto crust.
• Refrigerate for 10 minutes.
• Cover and reserve remaining caramel mixture in refrigerator for later use.
• Beat cream cheese, sugar and vanilla (with electric mixer on medium speed until well blended.) Add eggs, one at a time, mixing on low speed after each addition just until blended.
• Pour over caramel mixture in crust.
• Bake at 300 for 65-70 minutes or until center is almost set.
• Run knife around side of pan to loosen cake, cool before removing side of pan.
• Refrigerate 4 hours or overnight.
• Heat reserved caramel mixture just before serving cheesecake; drizzle over cheesecake.
• Sprinkle with remaining 1/2 cup pecans.
• Melt chocolate as directed on package; drizzle over cheesecake.
• Any left over put in refrigerator.

ULTIMATE CHOCOLATE TURTLES® CHEESECAKE

Steps:

• Place caramels and evaporated milk in a saucepan. Heat over low heat, stir continually until smooth for about five minutes. Stir in 1/2 cup chopped pecans. Pour into pie crust.
• Combine cream cheese, sour cream, and milk in a blender. Process until smooth. Add pudding mix; process for about 30 seconds more.
• Pour pudding mix over caramel layer, covering completely. Chill, loosely covered, until set (it usually takes about 15 minutes).
• Drizzle fudge topping over pudding layer in a decorative pattern. Sprinkle top of cake with remaining pecans. Chill, loosely covered, until serving time.

ULTIMATE CAPPUCCINO CHEESECAKE

Steps:

• Heat oven to 325°F.
• Wrap bottom and sides of 9-inch springform pan with wide heavy-duty foil.
• Place the crackers into a sealable plastic bag and use a rolling pin to crush them or use a food processor to do the crushing. Crush the crackers into evenly ground crumbs. In medium bowl, stir together crumbs, sugar, 1 tsp cinnamon and melted butter until crumbs are evenly moistened. Press evenly into bottom and 1 inch up sides of pan. Bake 8-10 minutes or until set; cool on wire rack.
• In large bowl, beat cream cheese, mascarpone cheese and sugar at low speed 2 minutes or until smooth. Beat in flour. Beat in 4 of the egg whites just until combined; repeat with remaining 4 egg whites. Scrape down sides of bowl. Beat in vanilla just until blended.
• Reserve 2 cups batter in another medium bowl. In small bowl, combine coffee in 3 tablespoons of the heavy cream; stir into reserved batter.
• Stir remaining 1 tablespoon heavy cream and 2 teaspoons cinnamon into batter in large bowl until completely blended; pour into crust. Place pan in large shallow roasting or broiler pan. Fill with enough hot tap water to come halfway up sides of springform pan.
• Bake 40 minutes. Carefully slide out oven rack several inches. Pour reserved coffee batter evenly over cheesecake. Bake additional 35 minutes or until edges are slightly puffed and top is dry to the touch. Center should move slightly when pan is tapped. Turn oven off and let cake sit in oven with door ajar and cool for 30 minutes. Remove cake from water bath; remove foil. Place on wire rack; continue to cool to room temperature, about 2 hours. Refrigerate at least 6 hours before serving.

FRIED CHEESECAKE BITES (AKA THE ULTIMATE COMFORT FOOD)

Steps:

• *Note - If you cannot find Cats Cookies from Trader Joes, simply use animal crackers and mix 3/4 teaspoon cinnamon with the crumbs.
• Empty the cheesecake filling into a large mixing bowl. Stir in the lemon zest, Grand Marnier, 1 teaspoon vanilla, 1/2 teaspoon salt, and 2 teaspoons of sugar. Mix until all ingredients are well blended.
• Prepare a cookie sheet lined with foil or parchment paper. With two spoons or with your hands make little balls using the cheesecake mixture. The size should be about the size of a cherry tomato (not grape tomato!).
• Place the balls in rows on the cookie sheet -- as many as you can fit. Don't worry about crowding them, just don't let them stick together. Put the sheet in the freezer for 2 - 3 hours.
• In the meantime, prepare your cookie crumbs. Place cookies (and cinnamon if using) in a large plastic zip top bag. Use a rolling pin or glass to crush cookies and make crumbs. Place crumbs in bowl and set aside.
• Close to the time you will remove the sheet from the freezer, prepare the batter using the flour, baking powder, egg, milk, 1 teaspoon vanilla extract, 1/2 teaspoon salt, and 2 teaspoons sugar. Whisk until mixture is well blended and mostly lump free.
• Heat a large deep pot with oil -- enough to go up the sides by about 3 - 4 inches. The oil should be heated to about 360 degrees. Use an attachable thermometer to ensure that this temperature is reached. If the oil is not hot enough, the balls will fall apart and melt everywhere. If too hot, they will brown very quickly and may burn.
• Make an assembly line of the cookie sheet, followed by the bowl of cookie crumbs, and then the batter.
• Pick up a cheesecake ball and gently roll it in the cookie crumbs, to cover most of the cheesecake, but not all. Then dip the cheesecake ball in the batter (you can use 2 spoons or your hands) and shake off excess gently.
• Drop ball in hot oil and wait for a very light brown color to appear. Roll the ball around to ensure even browning on all sides.
• Remove from oil with a slotted spoon and place cooked cheesecake balls on a plate lined with paper towels.
• Repeat until all are cooked. Then sprinkle lightly with powdered sugar and remove paper towels if you'd like a prettier presentation.
• Serve with a side of blueberry syrup. (RECIPE: One pint blueberries in a saucepan with 1/3 cup sugar, 2 tablespoons lemon juice, 1 teaspoon vanilla. Cook over medium heat for a few minutes until dark and shiny, constantly keeping berries moving by gently stirring or shaking the pan. Strain out the fruit and pour remaining syrup in a container).

ULTIMATE NO-BAKE REESE'S PEANUT BUTTER CUP CHEESECAKE RECIPE - (4.5/5)

Steps:

• For the crust 1.Remove the filling from your Oreos and discard. Use a food processor to crush the Oreos cookies into a fine crumb. 2.Melt butter in a microwave-safe bowl and pour melted butter over Oreo crumbs. Stir to combine until all crumbs are moistened. 3.Press into a 9" spring form pan using a spoon or measuring cup to compress crust. Set aside. For the filling 1.Using the paddle attachment of your Kitchen Aid mixer, whip cream cheese on medium speed until light and fluffy for 2-3 minutes. Add peanut butter spread and continue to beat until well mixed. 2.Add the vanilla extract and heavy whipping cream, increase mixing speed to medium-high and whip for 2-3 minutes to add air into the batter. 3.Once all ingredients are mixed together, add Cool Whip and beat into batter. Scrape the bottom of the bowl with a spatula and mix together. 4.Chop Reese's Peanut Butter Cups into small pieces and drop into batter. Stir to combine. Empty filling into prepared pie crust. 5.Chill in the refrigerator for at least two hours (if time allows). Serve chilled. For the garnish 1.Chop Reese's Peanut Butter Cups into small pieces and spread over the top of the cheesecake. 2.Melt peanut butter in a microwave safe bowl for 45-60 seconds. Stir until smooth. If not completely melted, return to the microwave in 15 second increments until melted. Drizzle over top of cheesecake with a spoon. 3.Heat hot fudge in the microwave in 30 second increments until melted. Caution, jar will be hot! Stir until smooth and drizzle over cheesecake.

ULTIMATE CHOCOLATE CHEESECAKE WITH MACAROON CRUST

Steps:

• 1. In a 10" springform pan, spread the butter on the bottom and sprinkle crumbs evenly over all. Set pan aside. In the large bowl of an electric mixer, beat together cream cheese, sour cream, eggs, sugar and vanilla until blended. Do not overbeat. Beat in the melted chocolate until blended.
• 2. Beat in the melted chocolate until blended. Pour mixture into prepared pan and bake at 350 for 45 minutes. Allow to cool and then refrigerate for at least 6 hours. Overnight is good, too. Decorate top with a generous sprinkling of grated chocolate. To serve, cut into wedges and keep the portions small. Serves 12 Can be prepared 1 day earlier and stored in the refrigerator. Two tablespoons Crème de Cacao can be added to the cream cheese mixture, if you enjoy the subtle addition of liqueur.
• 3. To gild the lily,Melt additional chocolate and put into a squeeze bottle or zip lock bag with a corner cut off. Drizzle melted chocolate over cheesecake in a decorative pattern and top with sliced strawberries to decorate.

ULTIMATE, RICH CHEESECAKE BROWNIES

Steps:

• preheat oven to 350 degrees (make sure rack is in the in the center of the oven) Lightly butter a 9-inch square pan.
• You may or may not wish to line the baking pan with aluminum foil.
• You would do this so that you could remove the whole brownie bake from the pan at once.
• If you choose to do so, line it so that the foil extends approximately 2 inches beyond two opposite sides of the pan.
• (and then lightly butter the foil)-- folding the overhang down along outside of the pan.
• In the top of a double boiler set over hot, not simmering, water, melt the unsweetened chocolate with the butter, stirring frequently until smooth Remove the top part of the double boiler from the bottom and transfer the chocolate mixture to a large (preferably glass) bowl.
• Let the chocolate mixture cool for about 10 minutes, or until tepid.
• Add the sugar and salt to the chocolate mixture.
• Using a hand-held electric mixer set at low speed, beat mixture for 15 to 20 seconds, until blended Scrape the bottom and side of the bowl with a rubber spatula and then beat in the corn syrup and the vanilla.
• Add the eggs one at a time, beating for no longer than a few seconds after each With a rubber spatula, stir in the flour mixture Scrape the batter into the prepared pan and spread it evenly.
• Add cream cheese to a medium size bowl, and beat with electric mixer on medium speed until smooth, Add sugar, mixing until blended.
• Add egg and vanilla and mix just until blended.
• Pour cream cheese mixture evenly over brownie mixture, and then cut through batter with knife several times for a marbled affect.
• Bake for 30-40 minutes until cream cheese mixture is lightly browned.
• Take a toothpick and stick through a corner that has no cream cheese.
• If it comes clean, your brownies are done.
• Do not overbake the brownies!
• Cool brownies completely in pan set aside on a wire rack.
• If you chose to line the pan with foil (so they could be removed from the pan immediately after cooling)-- using the ends of foil you folded over, lift the brownies out of the pan.
• With a nice sized sharpened knife, cut into bars.
• Remove the brownies from the foil and store in an airtight container at room temperature for four to five days.
• ENJOY!

ULTIMATE TURTLE CHEESECAKE

Steps:

• Heat oven to 325F
• Combine cookie crumbs and butter; press onto bottom and 1-1/2 inches up side of 9-inch springform pan.
• Microwave caramels and milk in small microwaveable bowl on HIGH 2 to 3 min. or until caramels are completely melted, stirring every 30 sec. Stir in nuts. Pour half the caramel mixture into crust. Refrigerate 10 min. Refrigerate remaining caramel mixture for later use.
• Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over caramel layer in crust.
• Bake 1 hour 5 min. to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
• Microwave reserved caramel mixture 1 min.; stir. Pour over cheesecake. Melt chocolate as directed on package; drizzle over cheesecake.

ULTIMATE CHEESECAKE

Steps:

• Crust: In a medium bowl, combine graham cracker crumbs and sugar.
• Add melted butter; stir to combine.
• Press crumb mixture into a 9-inch spring pan and chill for 30 minutes.
• Filling: In a large bowl, using an electric mixer (med. speed) beat cream cheese for 2 minutes.
• Add sugar, gradually add flour and mix well.
• Beat in eggs one at a time.
• Add sour cream, lemon zest and vanilla.
• Pour into crust.
• Preheat oven to 325 degrees.
• Bake for 1 hour 15 minutes.
• Remove cake from oven and cool 15 minutes.
• Topping: Beat egg white with sugar until soft peaks appear.
• Fold in sour cream; spread on top of cake.
• Return cake to oven; bake until topping is set, (not brown) approx.
• 20 minutes.
• Turn off oven; with door open continue to let the cheesecake cook for another hour.
• Cool completely.
• Place preserves in microwave on HIGH for 45 seconds until thin and spreadable.
• Spoon preserves onto each 1/2 of the design (Ying/Yang) with the back of the spoon spread and fill each section.
• Arrange fruit ontop; chill and Serve!

ULTIMATE CHEESECAKE

Steps:

• For the Crust: Preheat the oven to 325 degrees F.
• In a mixing bowl, combine the ingredients with a fork until evenly moistened.
• Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray.
• Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides.
• Refrigerate for 5 minutes.
• ********.
• For the Filling: In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps.
• Add the eggs, 1 at a time, and continue to beat slowly until combined.
• Gradually add sugar and beat until creamy, for 1 to 2 minutes.
• Add sour cream, lemon zest, and vanilla.
• Periodically scrape down the sides of the bowl and the beaters.
• The batter should be well-mixed but not overbeaten.
• Pour the filling into the crust-lined pan and smooth the top with a spatula.
• Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it.
• Place the cake pan in a large roasting pan.
• Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake.
• Bake for 1 hour to 1 hour 15 minutes.
• The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook.
• Let cool in pan for 30 minutes.
• Chill in the refrigerator, loosely covered, for at least 4 hours.
• Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim.
• Unmold and transfer to a cake plate.
• Using a spatula spread a layer of Warm Lemon Blueberry topping over the surface.
• *********.
• For the Topping:.
• In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly.
• Leave to cool before spreading on cheesecake.
• **********.
• Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water.
• Wipe dry after each cut.

ULTIMATE PUMPKIN CHEESECAKE (BY BIRD)

Steps:

• Preheat the oven to 325°F Prep a 9-10" spring form pan as follows: Place a sheet of parchement paper over the inside bottom of the springform pan, fit the rim and lock in place. Trim excess paper from the underside of the pan. Place a large sheet of heavy duty aluminum foil on counter. Place the locked pan in center and raise up the foil to top rim. Crinkle around the outer top of rim.
• Using some cold butter, coat the bottom, corner (crease) and sides of pan and then press the crushed toasted almonds to the bottom and a little up the side. Sprinkle the crushed gingersnaps onto the bottom of the pan.
• In a stand mixer, beat the cream cheese at low speed until soft and smooth, about 1 minute. Add the pureed pumpkin, brown sugar, granulated sugar, cinnamon, nutmeg, and salt, mixing well and scraping down the sides of the bowl occasionally. Add the eggs, one at a time, allowing incorporation between each egg.
• Pour the batter into the prepared pan and place the cake pan inside a water bath (which is a large roasting pan and pour in very hot tap water until it reaches halfway up the sides of the cake pan.). Bake for 1.5 hours, or until the center reaches 150F with an instant read digital thermometer.
• Remove the cake pan from the larger pan, remove the foil and set aside to cool on a rack. Do not release spring. Refrigerate a minimum of 4 hours (overnight is best).
• Release the spring, and carefully lift off the rim. (at this point, you can easily slide the cake onto a serving platter using the parchment paper).
• SUPERB ICING: In a medium bowl, mix cream cheese, 1 cup confectioners' sugar, butter, vanilla and pumpkin pie spice until well blended and smooth. Spread on top of cake or use a pastry bag to decorate.
• NOTE: To toast almonds, preheat the oven to 350 degrees. Spread the almonds on a cookie sheet and toast in the oven until golden, about 15 minutes. Set aside to cool. Place in a mini food processor and pulse to chop.

THE ULTIMATE CHEESECAKE

Steps:

• Cake: Preheat oven to 400. Grease 9 inch springform pan (3" high). Remove side crust: Combine flour, sugar, lemon peel, vanilla. Make well in center; with fork blend in yolk and butter. mix with fingertips until smooth. On bottom of pan put 1/2 of dough roll out. Bake 6-8 minutes cool. Divide other dough into 3 parts. Roll out to form sides 2 1/4 " wide and 9" long. Assemble Springform pan line inside of side with dough strips. Preheat oven to 450. Put on the Filling. Bake 10 minute. Lower oven to 250. Bake 1 hour. Remove to rack. Cool 2 hours. Spread on glaze. Refrigerate 2 hours. Loosen from sides of pan. Remove sides. Filling: Blend cheese, sugar, flour, peels, and vanilla at high speed. Beat in eggs and yolks until smooth. Beat in cream. Pour into pan.