Food

3 Cheesecake Recipes To Satiate Your Sweet Tooth Cravings

1. Honey Lavender cheesecake

Honey Lavender cheesecake

Ingredients:

Crust

  • 1 3/4 cups graham cracker crumbs
  • 4 tablespoons melted butter

Filling

    • 2 pounds cream cheese, room temperature
    • 1 1/3 cups sugar
    • 4 eggs
    • 1 tablespoon vanilla extract
    • 1/2 teaspoon lavender extract
    • 1 1/2 tablespoons honey
    • 1/4 teaspoon salt
    • 2/3 cup sour cream
  • 2/3 cup heavy whipping cream
  • Violet food coloring

Topping

  • 1 cup sour cream
  • 2 tablespoons powdered sugar
  • 1 tablespoon honey
  • 1/2 teaspoon vanilla extract

Directions

for the crust

  1. Preheat the oven to 350 degrees.
  2. Prepare a 9″ springform pan with cooking spray.
  3. In a small bowl combine graham cracker crumbs and melted butter until throughly combined.
  4. Press crumb mixture into the bottom of the pan and about 1/2 inch up the side.
  5. Bake 12 – 15 minutes until the crumbs are set.
  6. Let cool on a wire rack.




for the filling

  1. Preheat oven to 325 degrees.
  2. In a stand mixer, fitted with a paddle attachment, cream cheese until light and fluffy.
  3. Add sugar and beat on high for an additional 3 minutes.
  4. Add vanilla extract, lavender extract, honey and salt and mix until just combined.
  5. Add eggs, one at a time, scraping down the side of the bowl with a spatula after each addition.
  6. Add a few drops of violet food coloring and mix until desired color.
  7. Add sour cream and mix until combined.
  8. Add heavy cream and mix until combined.
  9. Wrap the outside of your springform pan in aluminum foil.
  10. Pour cream cheese filling into springform pan. Smooth the top with a spatula.
  11. Place the pan inside a high-sided roasting pan.
  12. Create a water bath by filling the roasting pan with hot water until you reach halfway up the side of the cheesecake pan.
  13. Bake for 1 1/2 hours.
  14. After an hour and a half, turn the oven off and crack the door open 1 inch.
  15. Leave the cheesecake like this for 1 hour.
  16. After an hour, take the cheesecake out of the oven and place aluminum foil over the top (making sure the foil does not actually touch the cheesecake).
  17. Place in the refrigerator for 4 hours.

for the topping

  1. In a medium bowl, combine sour cream, honey, vanilla and powdered sugar. Mix until combined.
  2. Spread mixture over the top of the cooled cheesecake.

2.  Brownie bottom cookie dough cheesecake

Brownie bottom cookie dough cheesecake

 

Ingredients:

  • 1/3 cup milk chocolate chips
  • 1 tsp vegetable oil

Brownie layer:

  • 1 stick unsalted butter at room temperature (1/2 cup)
  • 3/4 cup semi-sweet chocolate chips
  • 1 cup granulated sugar
  • 2 eggs
  • 1/4 cup milk
  • 1 cup all-purpose flour

Cheesecake layer:

  • 18 oz cream cheese (2 – 8oz bricks and 1/4 of another 8oz brick), softened to room temperature
  • 3/4 cup granulated sugar
  • 3 eggs room temperature
  • 1 tsp vanilla extract
  • 1/2 cup sour cream or greek yogurt
  • COOKIE DOUGH LAYER:
  • 1 stick unsalted butter at room temperature (1/2 cup)
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup sweetened condensed milk
  • 3/4 tsp vanilla extract
  • 1 cup flour
  • 1/2 tsp salt
  • 1 cup mini chocolate chips

Cookie dough layer

  • 1 stick unsalted butter at room temperature (1/2 cup)
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup sweetened condensed milk
  • 3/4 tsp vanilla extract
  • 1 cup flour
  • 1/2 tsp salt
  • 1 cup mini chocolate chips

Instructions:

Brownie layer:

  1. Preheat oven to 350 degrees F. Line bottom of a 9″ springform pan with parchment paper and spray paper and sides of pan with cooking spray (I use a baking spray, but you could use regular spray and lightly dust with flour instead).
  2. In a small saucepan, melt butter and chocolate until smooth, over low heat, stirring often.
  3. Turn off heat and whisk in sugar. Set aside to cool for 5-10 minutes, stirring often.
  4. To a mixing bowl, add in melted chocolate mixture, milk and eggs, whisking quickly so the residual heat doesn’t cook the eggs.
  5. Use a wooden spoon to stir in flour until just combined. Pour batter into prepared pan in an even layer, and bake for 25 minutes.

Cheesecake layer:

  1. Remove brownie pan from the oven and set aside.
  2. Reduce oven temperature to 325 degrees F.
  3. Using a stand mixer (or hand mixer), beat all cheesecake ingredients together until mixture is smooth. Take care not to mix too quickly, or air bubbles will form.
  4. Pour cheesecake batter over brownie layer in pan.
  5. Bake for 50 minutes, until center is slightly jiggly (or when an instant read thermometer inserted into the center reads 150.
  6. Remove from oven and cool at room temperature, with the pan on a wire rack for 30 minutes to 1 hour.
  7. Place pan in the refrigerator for 4 hours, or overnight to chill and firm up to that amazing cheesecake consistency.

Cookie dough layer:

  1. In a stand mixer (or hand mixer), cream together butter and both sugars on MED-HIGH speed until light and fluffy.
  2. Beat in sweetened condensed milk and vanilla extract.
  3. Beat in salt and flour. Stir in mini chocolate chips.
  4. Use an offset spatula to gently spread cookie dough over the top of the cooled cheesecake.
  5. This is done most easily when the spring has been undone and the cheesecake is free from the sides of the pan.
  6. If you can’t spread the cookie dough, gently press pieces together to “spackle” the cookie dough onto the cheesecake.

Finishing the cheesecake:




  1. Microwave milk chocolate chips and vegetable oil in 30 second bursts (stirring each time), until nearly melted. Stir to melt remaining lumps.
  2. Drizzle melted chocolate over the top of the cheesecake.
  3. To slice, use a long, thin knife. Dip knife blade into very hot water, shake off excess and slice carefully. Between each slice, use a paper towel to wipe off cake crumbs and reside, then dip knife into the hot water again before slicing.

3. Easy Caramel Pecan Cheesecake

Easy Caramel Pecan Cheesecake

Ingredients
  • 9 full sheets of graham crackers, crushed (about 1½ cups crushed)
  • ½ cup finely chopped pecans
  • 4 tablespoons butter, melted
  • 4 (8-ounce) packages cream cheese, softened
  • 1¼ cups firmly packed light brown sugar
  • 2 teaspoons vanilla extract
  • 4 eggs
  • 2 cups pecan halves
  • 4 tablespoons butter
  • ½ cup firmly packed light brown sugar
  • ⅓ cup heavy cream

Instructions:

  1. Preheat the oven to 350°F. Lightly spray a 9-inch spring-form pan with nonstick cooking spray.
  2. In a medium bowl, combine the crushed graham crackers, pecans, and butter. Stir well. Pour the mixture evenly into the bottom of the spring-form pan and press firmly to create a crust.
  3. In the bowl of a stand mixer (or with a bowl and hand mixer) combine the softened cream cheese, brown sugar, and vanilla until well combined. Add the eggs and mix well.
  4. Pour the batter onto the crust. Lightly tap the pan on the counter to get out any air bubbles.
  5. Bake for 40 to 50 minutes, or until the center in almost completely set. Cool and then refrigerate overnight to allow the cheesecake to firm up before serving (or at least 3 hours for those impatient folks).
  6. To make the topping, spread the pecans on a microwave safe plate and cook on high for about 3 minutes. In a medium saucepan, combine the butter, brown sugar, and heavy cream. Cook until bubbly, then stir in the toasted pecans. Cool to room temperature before pouring over the cooled cheesecake.
Tags
Show More

Surabhi Mahadevan

Words cannot describe my love for beauty, cats and water

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Check Also

Close
Close