5 Cheesecake Recipes That Made You Wish You Were Eating At The Cheesecake Factory
Cheesecakes are really good desserts. Everyone loves a good cheesecake, even the people who say they don’t. Those people just haven’t tried a good one yet. I love cheesecake, and I’m sure you will, too, when you try these.
This article is all about cheesecake recipes. I love all kinds of cheesecake, so this article will have a variety of recipes, ranging from no-bake cheesecakes to oreo cookie cheesecake. That one is a good one. I hope you find one in this article that you love. Enjoy!
1. White Chocolate Raspberry Swirl Cheesecake
Raspberries with chocolate are a great combination, even though it doesn’t sound like it. Cheesecake recipes come in so many different types, and some of them you wouldn’t think to try.
Ingredients:
- 1 package of frozen raspberries (12 oz)
- 1/2 cup of water
- 2 tablespoons of sugar
- 1 tablespoon of corn starch
- 1 1/4 cups of graham cracker crumbs
- 1/4 cup of butter, melted
- 2 cups of white chocolate chips
- 1/2 cup of Half and Half
- 3 (8 oz) packages of cream cheese, softened
- 1/2 cup of sugar
- 1 tablespoon of flour
- 3 eggs
- 1 teaspoon of vanilla
Steps:
1. In a medium bowl, mix together the graham crackers and the butter. Lightly press into the bottom of a 9-inch square greased pan.
2. In a medium saucepan, combine the raspberries, 2 tablespoons of sugar, corn starch, and water to make the raspberry sauce. Bring to a boil, and then boil five minutes longer, or until thick. Strain to remove the seeds from the sauce.
3. Place a baking pan filled with hot water on the lower rack of the oven. Preheat the oven to 325 degrees. Melt the white chocolate chips with Half and Half. Stir every 30-60 seconds until smooth.
4. Beat cream cheese and 1/2 cup of sugar with an electric mixer until smooth. Blend in the flour. With the mixer on low speed, blend in eggs one at a time. Blend in vanilla and melted white chocolate.
5. Pour half of the batter over the crust and then put three tablespoons of the raspberry sauce over, followed by the rest of the batter. Put another three tablespoons of sauce over it and then use a knife to make a swirling pattern in the sauce.
6. Bake for 55-60 minutes, or until the filling is set. Cool, cover with plastic wrap, and then refrigerate for 8 hours before you take it out of the pan. Serve with the rest of the raspberry sauce. Enjoy!
2. No-Bake Cheesecake with Berries
This recipe isn’t exactly a no-bake recipe. It is hard to find cheesecake recipes that are no-bake, this one requires you to put the crust in the oven for a few minutes. You can just freeze it if you’d rather.
Ingredients:
- 2 cups of graham cracker crumbs
- 2 teaspoons of sugar
- A pinch of salt
- 6 tablespoons of melted butter
Filling:
- 16 ounces of cream cheese
- 1 cup of powdered sugar
- 1 teaspoon of vanilla
- 1 1/2 cups of heavy cream
- 1/2 teaspoon of vanilla extract
- 1 tablespoon of powdered sugar
Garnish:
- 1 cup of blackberries
- 1 cup of raspberries
- 1 cup of small strawberries cut in half
- 1 cup of blueberries
Steps:
1. In a large bowl, combine graham crackers, sugar, and salt. Whisk to combine. Add melted butter and whisk until damp and clumps together. Pour crumbs into a 9-inch square pan, pressing lightly along the bottom and up the sides, until a two-inch crust is formed. Bake at 375 degrees for 6-7 minutes, until the crust is golden brown. Set it aside to cool.
2. Then beat together the cream cheese and sugar until combined. Remove the mixture and place it in a large bowl. Then whip cream on high until stiff peaks form. Add cream cheese mixture to whip cream and whisk until combined.
3. Pour mixture into cooled crust and smooth with a spatula. Cover with foil and place in the refrigerator for at least two hours to set. Decorate with fresh fruit in the center before serving. Enjoy!
3. Oreo Cheesecake
This is my favorite cheesecake ever. A lot of cheesecake recipes are creative, but this one is definitely the best. I love the idea of putting Oreos in a cheesecake because they belong there.
Ingredients:
- 1 1/2 cups of crushed oreo cookies (18-20 cookies)
- 3 tablespoons of butter, melted
Filling:
- 2 pounds of cream cheese
- 1/4 cup of sour cream
- 1 1/4 cups of sugar
- 4 large eggs
- 1 teaspoon of vanilla extract
- 1/4 cup of heavy or whipping cream
- 9-10 oreo cookies, cut into small pieces
Topping:
- 1/4 cup of cream
- 2 ounces of semi-sweet chocolate
Steps:
1. Line the bottom of a 9-inch square pan with tin foil. Melt the butter and then add in the cookies. Mix together with a spoon. Put the mixture into the prepared pan. Bake it for 10 minutes at 350, or refrigerate it while you make the filling.
2. Preheat the oven to 350 degrees. Beat the cream cheese in a large bowl until it’s smooth, then add the sour cream and mix. Gradually add the sugar and beat on medium speed until the sugar mixes in. Add the eggs one at a time, and scrape the sides between each egg. Mix until the egg is just incorporated. Add vanilla and cream, stirring to incorporate. Pour batter into prepared pan.
3. Cut the cookies into small pieces, some crumbs, too. Scatter the oreo pieces on top of the cheesecake batter. Take a spoon and lightly push down until the crumbs are in the batter. Bake for 15 minutes, then turn down the oven to 300, and back for another 50-60 minutes. Turn the oven off and keep the cheesecake in there to start cooling down a little bit. Take out to cool to room temperature before putting it in the refrigerator for 8 hours.
4. To make the topping: Chop the chocolate into small pieces and boil the cream. Bring the cream to a boil and pour it over the chocolate. Stir until very smooth. Pour the topping over the cheesecake right before serving. Enjoy!
4. No-Bake Pumpkin Cheesecake
Pumpkin pie is the best pie, so why wouldn’t a pumpkin cheesecake be the best? Cheesecake recipes that are based on pie flavors really are the best because the pie was really good, but the cream cheese makes it better.
Ingredients:
- 1 1/2 cups of graham cracker crumbs
- 2 tablespoons of brown sugar
- 1/2 teaspoon of cinnamon
- 6 tablespoons of unsalted butter
Pumpkin Cheesecake:
- 2 cups of pumpkin puree
- 2/3 cup of heavy cream
- 24 ounces of cream cheese
- 1 cup of powdered sugar
- 1/2 cup of brown sugar
- 1 tablespoon of pumpkin pie spice
- 2 teaspoons of vanilla extract
Steps:
1. In a medium bowl, mix together the graham cracker crumbs, sugar, and cinnamon. Then stir in the melted butter. Press the mixture into the bottom of a 9-inch square pan. Place in the freezer as you make the filling.
2. Blot the pumpkin with a paper towel and squeeze out as much liquid as possible. In a large bowl, beat the heavy cream until stiff peaks form. In a separate large bowl, beat the cream cheese until it’s soft. Then beat in the sugars and pumpkin pie spice.
3. Mix in the vanilla extract and the pumpkin puree. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula. Take the crust out of the freezer and spoon the cheesecake mixture over the top of the crust.
4. Place in the fridge to chill for at least six hours. When ready to serve, trace the knife around the edges of the pan to make sure nothing is sticking to the edges. Top with whipped cream and enjoy!
5. Brownie Bottom Cheesecake
This combines the best two desserts together: brownies and cheesecake. The cheesecake recipes keep getting better and better. I really like this one because it’s gooey on the bottom and gooey on the top.
Ingredients:
- 1 box of brownie mix
- 2 (8 oz) packages of cream cheese, softened
- 2 eggs
- 1/2 cup of sugar
- 1 teaspoon of vanilla
Steps:
1. Preheat the oven to 350 degrees. Mix the brownies according to the package. Spread the mixture over the bottom of a 9-inch square pan. Bake the mixture for 30 minutes and then remove it from the oven.
2. Add cream cheese, eggs, sugar, and vanilla to a large bowl. Beat together until smooth, and then spread on top of the baked brownie mixture.
3. Reduce the heat to 325 degrees and bake for 50 minutes, or until the cheesecake is set and jiggly. Let cool completely before removing it from the pan. You can serve it with a chocolate sauce or enjoy it as it is.
