Category Archives: Cheesecakes

Chocolate & Peanut Butter Cheesecake

Chocolate & Peanut Butter Cheesecake
Recipe type: Cheesecake
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Ingredients
  • 1 box shortbread cookies
  • 6 tbs butter, melted
  • 3- 8 oz packages of cream cheese, softened
  • 3 oz dark chocolate, melted
  • 1 cup white sugar
  • 3 eggs
  • ½ cup sour cream
  • 1½ tsp vanilla
  • 12 mini peanut butter cups, cut in half
  • 12 mini milky way pieces, cut in half
  • 2 oz bittersweet chocolate
Instructions
  1. Preheat oven to 325 degrees F
  2. Crush shortbread cookies and mix with melted butter. Press into bottom of 13x8" pan, set aside
  3. Beat softened cream cheese, sugar and melted chocolate together until well mixed
  4. Add eggs, one at a time, and stir well
  5. Beat in sour cream and vanilla until fully mixed
  6. Unwrap and cut up peanut butter cups and milky way minis and add to mixture.
  7. Add mixture to pan and spread evenly
  8. Bake 40-50 minutes until middle still jiggles slightly when shook
  9. Place pan on cooling rack for few hours. Cover and refrigerate for at least 3 hours or overnight.
  10. Melt bittersweet chocolate and drizzle over cheesecake

 

Pumpkin Toffee Cheesecake

Pumpkin Toffee Cheesecake
Recipe type: Cheesecake
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • CRUST
  • 1¾ cup graham cracker crumbs
  • 1 tbs butter, melted
  • CHEESECAKE
  • 3 8oz pkgs cream cheese, softened
  • 1¼ cup packed brown sugar
  • 1 can pumpkin puree (15 oz)
  • ⅔ cup evaporated milk
  • 2 eggs
  • 2 tbs cornstarch
  • ½ tsp cinnamon
  • 1 cup crushed toffee candy
  • TOPPING
  • 1 8oz container sour cream
  • 2 tbs sugar
  • ½ tsp vanilla
  • Caramel ice cream topping (optional)
Instructions
  1. For Crust:
  2. Combine graham cracker crumbs and butter in small bowl. Press into bottom of 9" pan
  3. Bake for 6-8 minutes at 350 degrees F. Cool on rack for 10 minutes
  4. For Cheesecake:
  5. Beat cream cheese and brown sugar until creamy. Add pumpkin, evaporated milk, eggs, cornstarch and cinnamon; beat well.
  6. Pour onto crust
  7. Bake for 60-65 minutes at 350 degrees or until edge is set but center still moves slightly.
  8. Remove from over; top with toffee pieces
  9. For Topping:
  10. Combine sour cream, sugar and vanilla in bowl; mix well.
  11. Spread over warm cheesecake.
  12. Bake for 8 minutes.
  13. Cool completely in pan
  14. Refrigerate for several hours or overnight
  15. Drizzle with caramel topping before serving

 

Pumpkin Caramel Cheesecake

Pumpkin Caramel Cheesecake
Recipe type: Cheesecake
Prep time: 
Cook time: 
Total time: 
Serves: 36
 
Ingredients
  • 1 bag caramels, melted
  • 2 tablespoons butter
  • Crust
  • 3 cups crushed oreo cookies
  • ¼ cup plus 2 tablespoons sugar
  • Dash salt
  • 1 stick butter, softened
  • Cheesecake
  • 3 8 oz blocks of cream cheese
  • ¾ cup sugar
  • 2 15 oz cans of pumpkin puree
  • ¼ cup sour cream
  • 1 tablespoon vanilla
  • 4 eggs
  • Cool whip for topping
Instructions
  1. Unwrap the caramels, microwave with butter 30 seconds at a time, stirring until melted. Set aside
  2. Preheat oven to 350 degrees F
  3. Crush the oreo cookies until you have 3 cups
  4. Mix cookie crumbs with sugar and salt
  5. Add melted butter to cookie crumbs and mix until evenly moistened
  6. Press evenly in 13x9 pan
  7. Bake for 10 minutes or until set. Set aside to cool
  8. In a large bowl soften the cream cheese in a microwave, then beat in sugar until blended.
  9. Beat in the pumpkin puree, sour cream and vanilla
  10. Beat in eggs one at a time until incorporated
  11. Set aside ⅓ cup of batter and add the caramel to it in a small bowl
  12. Pour the pumpkin cheesecake filling over the cookie crust
  13. Carefully drizzle the caramel mixture over the top.
  14. Using a toothpick, swirl the caramel through the cheesecake
  15. Bake cheesecake for about an hour or until the middle is barely jiggly.
  16. Cool completely. Refrigerate overnight.
  17. Top with Cool Whip topping before serving

 

Tow Boat Cake

Prep time: 
Total time: 
Serves: 24
 
Ingredients
  • Graham cracker crust:
  • 1 pkg. graham crackers, crushed
  • 1 stick butter
  • ½ cup sugar
  • Filling
  • 2 pkg. cream cheese
  • 1 cup powdered sugar
  • 1 container cool whip
  • 1 tsp. vanilla
  • 1 cup peanut butter
  • Next layer
  • 2 pkg. chocolate pudding mix
  • 2 cups milk
  • Top Layer
  • 1 container of cool whip
  • chocolate syrup
  • 1 cup English Toffee bits
  • Chopped candy bars (butterfingers, milky ways, or snickers)
Instructions
  1. Crush graham crackers and mix sugar and melted butter together.
  2. Spread out in 9x13 pan and smooth out
  3. Soften cream cheese in microwave and mix powdered sugar with it.
  4. Add peanut butter and vanilla and mix well
  5. Stir in entire 8 oz container of cool whip into mixture
  6. Spread over crust
  7. Mix instant chocolate pudding and milk together; whisk until thick
  8. Spread over peanut butter mixture
  9. Spread remaining tub of cool whip over pudding layer.
  10. Drizzle chocolate syrup over cool whip
  11. Sprinkle candy bar bits and English toffee over cool whip
  12. Refrigerate for 2-3 hours

 

Frozen Peanut Butter Cheesecake

 

  • 9 tablespoons butter
  • 3 cups semi-sweet chocolate chips
  • 4 cups crispy rice cereal
  • 2 (8 ounce) package cream cheese, softened
  • 2 cup sweetened condensed milk
  • 1 1/2 cup creamy peanut butter
  • 2 teaspoon vanilla
  • 4 tablespoons lemon juice
  • 2 cups Cool Whip, thawed
  • chocolate ice cream topping
  • 2 tablespoons creamy peanut butter
  • caramel ice cream topping
  • 1/2 cup English toffee bits

Instructions

  1. Melt chocolate chips and butter together in microwave, stir until well mixed
  2. Add crispy rice cereal to chocolate mixture and stir together
  3. Press chocolate & cereal into a 13″x9″ pan and set aside
  4. In a large bowl mix the cream cheese, peanut butter and condensed milk together until combined
  5. Add the lemon juice and vanilla, stir until mixed
  6. Fold in the Cool Whip until just combined
  7. Pour the cream cheese mixture into the 13″x9″ pan; place in freezer for at least 4 hours
  8. Melt creamy peanut butter in small bowl and drizzle over cheesecake
  9. Drizzle chocolate and caramel ice cream topper over cheesecake
  10. Sprinkle English Toffee over cheesecake

Keep refrigerated; serves 20

 

 

 

 

White Chocolate Cheesecake

White Chocolate Cheesecake
Recipe type: Other
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1¼ finely crushed shortbread cookies
  • 2 tbs butter, melted
  • 2 8 oz pkg cream cheese, softened
  • 6 oz white chocolate, melted
  • ⅔ cup sugar
  • 3 eggs
  • ⅔ cup sour cream
  • 1 tsp vanilla
  • fresh strawberries, raspberries, blackberries and/or blueberries
  • Melted white chocolate icing (optional)
Instructions
  1. Preheat oven to 350 degrees F
  2. In a small bowl mix crushed cookies and butter until combined.
  3. Press into bottom of 8" diameter pan
  4. In a large mixing bowl beat cream cheese and melted white chocolate together
  5. Beat in sugar until fluffy
  6. Add eggs, sour cream and vanilla
  7. Pour filling over crust and spread evenly.
  8. Bake about 45 minutes until a 2½" area around outside appears set when shaken
  9. Cool in pan on wire rack for 15 minutes
  10. Remove from pan and cool completely.
  11. Garnish with fresh berries or drizzle melted white chocolate on top before serving

 

Double all ingredients in this recipe if you want to use a 9″x13″ pan.

Add 2 cups dark chocolate chips to the batter for a different variety.

No Bake Oreo Cheesecake

No Bake Oreo Cheesecake
Recipe type: Other
Prep time: 
Total time: 
Serves: 24
 
Ingredients
  • 1 pkg Oreo Cookies, divided
  • ¼ cup (1/2 stick) butter, melted
  • 4 pkg (8 oz) cream cheese, softened
  • ½ cup sugar
  • 1 tsp vanilla
  • 1 tub (8 oz) Cool Whip
Instructions
  1. Chop 15 cookies, set aside
  2. Crush the remaining cookies, mix with butter; press onto bottom of 13x9" pan. Refrigerate 10 minutes.
  3. Beat cream cheese, sugar, and vanilla in large bowl
  4. Stir in Cool Whip and chopped cookies
  5. Spoon over crust evenly
  6. Refrigerate 4 hours or until firm

 

Chocolate Striped Cheesecake

Chocolate Striped Cheesecake
Recipe type: Other
Prep time: 
Total time: 
Serves: 24
 
Ingredients
  • 35 Oreo cookies crumbs
  • 6 tbs (3/4 stick) butter, melted
  • 1 pkg (8 oz) cream cheese, softened
  • ¼ cup sugar
  • 2 tbs cold milk
  • 1 tub (12 oz) Cool Whip
  • 3¼ cups cold milk
  • 2 pkg (3.4 oz) chocolate instant pudding mix
Instructions
  1. Mix cookie crumbs and butter together; press into bottom of 13x9" pan.
  2. Beat cream cheese, sugar and 2 tbs milk in bowl with whisk until blended.
  3. Stir in 1¼ cups of Cool Whip
  4. Spread over crust
  5. Mix 3¼ cups milk and pudding mixes until well blended
  6. Spoon evenly over cream cheese
  7. Spread remaining Cool Whip over pudding level
  8. Refrigerate at least 4 hours

 

New York Style Cheesecake

New York Style Cheesecake
Recipe type: Other
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Ingredients
  • 1 cup graham cracker crumbs
  • 3 tbs sugar
  • 3 tbs butter, melted
  • 5 pkg (8 oz) cream cheese, softened
  • 1 cup sugar
  • 3 tbs flour
  • 1 tbs vanilla
  • 1 cup sour cream
  • 4 eggs
  • 1 can (21 oz) cherry pie filling (or blueberry or blackberries)
Instructions
  1. Preheat oven to 325 degrees F
  2. Mix crumbs, butter and sugar; press onto bottom of 13x9" pan
  3. Beat cream cheese, sugar, flour and vanilla in large bowl until blended
  4. Add sour cream and mix well
  5. Add eggs; mix well
  6. Pour over crust and spread evenly
  7. Bake 40 minutes or until center is almost set
  8. Cool completely
  9. Top with pie filling

 

Brownie Cheesecake

Brownie Cheesecake
Recipe type: Other
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Ingredients
  • 1 pkg brownie mix (13x9" size)
  • 4 pkg (8 oz) cream cheese, softened
  • 1 cup sugar
  • 1 tsp vanilla
  • ½ cup sour cream
  • 3 eggs
  • 2 oz semisweet chocolate, melted
Instructions
  1. Preheat oven to 350 degrees F
  2. Prepare brownie mix as directed on package
  3. Pour brownie mix into 13x9" pan; bake 15 minutes or into top of brownie is shiny
  4. Beat cream cheese, sugar and vanilla in large bowl until blended
  5. Add sour cream, mix well
  6. Add eggs, one at a time, mixing each after adding
  7. Pour over partially baked brownie batter
  8. Bake 40 more minutes or until center is almost set
  9. Refrigerate 4 hours or overnight
  10. Drizzle with melted chocolate