Recipes for "cheesecake"

Preheat the oven to 350 degrees F (175 degrees C).

To make the crust: Beat butter and brown sugar together in a large bowl with an electric mixer until light and fluffy. Add flour and chopped nuts; stir until mixture becomes crumbly. Set aside 1/4 cup to use as a topping.

Press mixture into an 8-inch square pan. Bake in the preheated oven for 12 to 15 minutes. Let cool on a rack.

To make the filling: Beat cream cheese and white sugar together in a large bowl with an electric mixer until smooth. Stir in egg, milk, lemon juice, and vanilla until well combined. Spread filling mixture over baked crust. Sprinkle reserved mixture on as a topping.

Bake in the preheated oven until the edges are puffed and the surface is firm, about 25 to 30 minutes. Let cool on a wire rack before refrigerating until ready to serve.

Gather all ingredients.

Prepare the Graham Cracker Crust: Preheat oven to 350 degrees F (175 degrees C) with rack in lower third position. Line a 9- x 13-inch baking pan with aluminum foil, leaving a 2-inch overhang on the long sides. Lightly coat pan and foil with cooking spray.

Stir together graham cracker crumbs, butter, sugar, cinnamon, and salt in a large bowl until combined and evenly moistened. Press mixture evenly into the bottom of the prepared pan.

Bake in the preheated oven until lightly golden and fragrant, 7 to 10 minutes. Let cool slightly, about 15 minutes. Reduce oven temperature to 300 degrees F (150 degrees C).

Prepare the Cheesecake Filling: Beat cream cheese and sour cream in a stand mixer fitted with the paddle attachment on medium speed until fluffy and fully combined, 3 to 4 minutes. Beat in sugar and salt on medium speed until combined, about 1 minute.

Add eggs, 1 at a time, beating on low speed just until combined after each addition and stopping to scrape down sides of bowl with a rubber spatula as needed, 1 to 2 minutes total. Add heavy cream and vanilla extract; beat on low speed just until combined.

Pour Cheesecake Filling into cooled Graham Cracker Crust. Evenly dollop apple butter over Cheesecake Filling; using a butter knife or small spatula inserted about halfway into filling, decoratively swirl apple butter using zig-zag motions until desired distribution.

Place baking pan inside a large roasting pan and place in preheated oven. Pour boiling water into roasting pan so it reaches halfway up the sides of the baking pan. Bake at 300 degrees F (150 degrees C) until cheesecake slightly jiggles when shaken but is set around the edges, 35 to 40 minutes.

Turn off oven and leave oven door cracked open 7 to 8 inches; let cheesecake cool in oven for 30 minutes. Remove roasting pan from oven and carefully remove cheesecake from water bath. Let cool in pan at room temperature 30 minutes, then cover and refrigerate until completely chilled, at least 4 hours or up to overnight.

Using foil overhang as handles, lift the cheesecake out of the pan and place it onto a cutting board. Cut it into 12 (3 x 2 1/2-inch) rectangles. Serve chilled.

Preheat oven to 350 degrees F (175 degrees C).

Beat cake mix, 1 egg, butter, and 2 teaspoons pumpkin pie spice on low with an electric mixer in a large bowl until crumbly. Press mixture into the bottom of a 10x15-inch jelly roll pan.

Beat cream cheese in another bowl with an electric mixer until fluffy. Gradually beat in pumpkin puree, sweetened condensed milk, 2 eggs, 2 teaspoons pumpkin pie spice, and salt until smooth. Pour pumpkin mixture over cake mix crust and sprinkle with walnuts.

Bake in preheated oven until set, 30 to 35 minutes. Allow to cool to room temperature and refrigerate until chilled. Cut into bars.

Line a 9x9-inch square pan with enough parchment paper to have overhang on all sides.

For crust, place butter, brown sugar, salt, cinnamon, and nutmeg into a microwave-safe bowl. Heat in 30 second intervals, stirring every 30 seconds, until mixture is bubbling and sugar is mostly dissolved, 2 to 2 1/2 minutes. Add in almond extract, Oreo crumbs, and ground pistachios and mix until thoroughly moistened. Pour crust mixture into the prepared pan. Press mixture firmly and evenly into the bottom and slightly up the sides of the pan. Chill crust in the freezer until firm, 20 to 30 minutes.

For filling, beat cream cheese, confectioner’s sugar, and lemon juice together until smooth and combined, about 2 minutes. Add in vanilla, almond extract, and salt and beat until incorporated. Add in pistachio cream and tahini and mix until smooth. Add cold heavy cream, and beat until mixture has thickened, about 5 minutes.

Remove crust from freezer. Pour filling mixture over chilled crust and smooth into an even layer. Tap pan on the counter a few times to remove any large air bubbles. Place pan back into the freezer to chill until filling feels mostly set, at least 3 hours.

For ganache, place chocolate chips in a bowl. Put 3/4 cup cream and corn syrup in a microwave-safe glass measuring cup; heat in the microwave until cream just begins to bubble, about 2 1/2 minutes. Pour mixture over chocolate chips and allow it to sit for about 3 minutes. Gently stir until ganache is smooth and combined.

Remove bars from freezer. Pour ganache over the chilled filling and spread into an even layer. Sprinkle 2 tablespoons chopped pistachios evenly over the top of the ganache. Place bars back into the freezer to allow the ganache to set, about 15 minutes (this ganache will not set up firmly, it stays a little softer).

When ready to serve, remove bars from the freezer. Lift bars out of the pan using the parchment overhang and place onto a cutting board. Carefully peel parchment off the bars. Run a sharp knife under hot water for a few seconds, then wipe dry. Cut bars with hot knife, wiping off between each cut. Repeat heating the knife and drying as needed until bars are cut. Keep extra bars stored in the freezer, but allow to soften at room temp for about 20 to 30 minutes before serving.

Preheat the oven to 350 degrees F (180 degrees  C). Line a 9x9-inch square pan with enough parchment paper to have overhang on all sides.

Combine OREO crumbs, chopped hazelnuts, brown sugar, and pinch of salt in a food processor; pulse until finely ground. Add in melted butter and pulse until mixture is evenly moistened. Pour mixture into the prepared pan and press firmly and evenly into the bottom of the pan.

Bake crust in the preheated oven for 10 minutes. Remove from oven and allow crust to cool for 10 minutes. Keep the oven on.

Beat cream cheese, white sugar, vanilla, 1/2 teaspoon salt, and nutmeg together in a large bowl with an electric mixer until completely smooth and combined. Add in heavy cream and lemon juice and beat until smooth and combined. Add in egg and mix until just incorporated. Pour batter over crust and spread into an even layer.

Place Nutella in a small microwave-safe bowl and microwave until slightly warmed, about 30 seconds. Place dollops of warm Nutella randomly over cheesecake filling. Use a sharp knife to gently swirl the batters together, taking care not to go too deep and cut the crust. Tap the pan on the counter a few times to help the batter to settle again.

Bake bars in the preheated oven until edges of bars begin to turn golden, and bars still have a slight jiggle in the center, 35 to 40 minutes. Allow bars to cool to room temperature; then refrigerate until fully chilled, at least 4 hours. Cut into 16 bars.

Preheat the oven to 350 degrees F (180 degrees C). Line a 9x9-inch square pan with enough parchment paper to have overhang on all sides.

For the crust, combine butter, brown sugar, white sugar, salt, nutmeg, vanilla, and almond extract in a large bowl and beat with an electric mixer until light and fluffy, 2 to 3 minutes. Add in 1 cup of flour and mix until just combined. Add in remaining 1 cup flour and beat until mixture resembles coarse crumbs. Pour in sprinkles and use your hands to mix the dough until it comes together in large clumps.

Measure out about 1 1/2 cups of the crumb mixture and place into the prepared pan; press firmly and evenly into the bottom of the pan. Reserve remaining crumbs for topping.

Bake in the preheated oven until edges of crust begin to turn golden, 15 to 20 minutes. Remove from the oven and allow crust to cool for 5 minutes. Keep the oven on.

While crust bakes, make the filling; combine cream cheese, sugar, flour, vanilla, salt, and nutmeg in a large bowl and beat with an electric mixer until smooth and well combined. Add in heavy cream and lemon juice and mix until smooth and combined. Add in eggs and mix on low speed until just combined.

Once crust has cooled for 5 minutes, pour filling over the crust and spread into an even layer. Sprinkle reserved crumbs over the top of the filling, breaking up any very large clumps of dough as needed.

Return pan to the oven and bake until edges of bars are slightly puffed and set; with just a slight jiggle in the center, 30 to 35 minutes. Allow bars to cool to room temperature, then refrigerate until chilled; at least 4 hours. Cut into 16 bars.

Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper.

Unroll both pieces of crescent dough. Lay one piece on the bottom of the prepared pan. Set second piece aside.

Combine cream cheese and 1/2 cup white sugar in a bowl; beat with an electric mixer until smooth. Mix in lemon pie filling, lemon zest and juice, and vanilla extract. Pour over crescent dough in the baking pan and cover with the second piece of dough. Pour melted butter over top and sprinkle with remaining white sugar.

Bake in the preheated oven until golden brown, about 25 minutes.

Remove from the oven and place on a wire rack until completely cool, about 30 minutes. Chill in the refrigerator for at least 3 hours, or overnight.

Dust with confectioners' sugar and cut into 24 bars.

Preheat oven to 350 degrees F (175 degrees C). Line a 11x15-inch baking pan with aluminum foil.

Combine flour, baking soda, salt, and brown sugar in a bowl. Cut in butter using a pastry blender or 2 forks until crust mixture is crumbly. Press 2/3 of the mixture evenly into the prepared baking pan. Reserve remainder for the streusel topping.

Bake crust in the preheated oven until lightly browned, about 15 minutes. Let cool, about 10 minutes.

Combine cream cheese, pumpkin puree, and white sugar in a bowl; beat with an electric mixer until smooth. Beat in eggs one at a time. Stir vanilla and pumpkin pie spice into the filling mixture. Pour over the cooled crust.

Mix reserved crust mixture and walnuts together in a small bowl make streusel topping. Sprinkle streusel topping over the filling.

Bake in the preheated oven until filling is set, 40 to 45 minutes. Refrigerate until firm, at least 2 hours. Cut into bars.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking dish.

Mix flour and brown sugar in a bowl. Cut butter into flour mixture until small crumbs form. Stir pecans into the crumbs. Set 3/4 cup of the mixture aside for topping the bars; press remainder of the mixture into the bottom of the prepared baking dish.

Bake crust in preheated oven until lightly browned, about 15 minutes; remove from oven and set aside to cool slightly.

Beat cream cheese, white sugar, pumpkin puree, eggs, vanilla extract, allspice, and cinnamon together in a bowl until smooth; pour over the cooled crust. Sprinkle reserved topping over the cream cheese mixture.

Return dish to oven and continue baking until the topping browns, 30 to 35 minutes.

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Press 1/2 of the cookie dough into the bottom of prepared dish. Mix cream cheese, sugar, and eggs together in a bowl until smooth; spread over cookie dough in baking dish. Crumble remaining cookie dough over cream cheese layer.

Bake in the preheated oven until set in the middle, 35 to 40 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with enough parchment paper to have overhang on all sides. Lightly grease parchment.

Whisk together flour, ginger, cinnamon, baking soda, cloves, nutmeg, allspice, and salt for the gingerbread in a large bowl until combined.

Cream brown sugar and butter in a separate bowl with an electric mixed until light and fluffy. Add egg and vanilla extract and beat until thoroughly combined. Mix in molasses.

Add flour mixture to butter mixture in 3 separate additions, mixing only until just combined; dough will be fairly thick. Press 2/3 of the dough firmly and evenly into the bottom of the prepared baking pan, using floured hands to prevent sticking.

Beat cream cheese, sugar, and salt for the filling in a large bowl until completely smooth and fluffy. Add eggs, 1 at a time, mixing well after each addition. Mix in vanilla extract and orange zest. Pour filling evenly over gingerbread crust and smooth with a spatula. Sprinkle remaining gingerbread dough over the filling and gently press down.

Bake in the preheated oven until edges are set and the center of the cheesecake only slightly jiggles, 35 to 40 minutes. Cool completely in pan. Once cooled, remove from pan using parchment "handles" and slice into bars.

Heat oven to 350 degrees F. Line 13x9x2-inch baking pan with foil, extending foil beyond pan sides. Prepare CRUMB CRUST.

CRUMB CRUST: Stir together 1-1/2 cups graham cracker crumbs and 3 tablespoons sugar in medium bowl; blend in 6 tablespoons melted butter or margarine, mixing well. Press mixture onto bottom of 13x9x2-inch baking pan.

Beat cream cheese, sugar and salt in large bowl until smooth. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Set aside 3-1/2 cups batter; blend light cream and rum extract into remaining batter. Stir in walnuts, if desired.

Place caramel chips in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred. Gradually stir rum and nut batter into melted chips, stirring until well blended.

Alternately drop vanilla batter and caramel nut batter by heaping tablespoons onto crumb crust. With knife or small spatula swirl batters for marbled effect. (Batters will flatten and smooth as cheesecake batter bakes.)

Bake 35 to 40 minutes or until center is set and edges puff and begin to crack. Cool in pan on wire rack. Refrigerate until chilled. Using foil as handles, lift from pan. Cut into bars.

Preheat the oven to 350 degrees F. Grease a 9x13 baking pan.

For the crust, combine all crust ingredients in a mixing bowl and combine until crumbly and butter pieces are no longer visible. Press the mixture on bottom of prepared pan.

Bake 10-12 minutes or until lightly browned.

For the filling, in a large bowl, beat cream cheese until light and creamy.

Add Marzetti Old Fashioned Caramel Dip and mix until smooth. On low speed, mix in flour; add egg and vanilla and mix just until blended. Pour cream cheese mixture over baked crust. Arrange apple slices and press them into top of cream cheese layer.

Bake 20-25 minutes. Allow bars to cool to room temperature.

Cover and chill until firm. Before serving, spread Marzetti Old Fashioned Caramel Dip over top of bars.

Cut and serve. Store covered in the refrigerator.

Preheat oven to 350 degrees F (175 degrees C).

Mix cookies, brown sugar, butter, and ground ginger together in a bowl; press into the bottom of a 9x13-inch baking dish.

Bake in the preheated oven until lightly browned, 6 to 8 minutes. Remove crust from oven and cool to room temperature.

Process cream cheese, eggs, white sugar, lemon juice, and lemon extract in a food processor until smooth and creamy; spread over crust.

Bake in the preheated oven until cheesecake is set, 25 to 30 minutes.

Cool cheesecake to room temperature and refrigerate until chilled, about 1 hour.

Combine graham cracker crumbs, butter, and ⅓ cup sugar in a bowl; press into the bottom and a little bit up sides of a 9-inch square baking pan. Refrigerate until ready to use.

Preheat the oven to 325 degrees F (165 degrees C).

Beat cream cheese, ½ cup sugar, and vanilla extract together in a bowl with an electric mixer until smooth. Beat in eggs, one at a time. Spread 1 cup cream cheese batter onto graham cracker crust.

Add pumpkin purée, cinnamon, cloves, and nutmeg to remaining cream cheese batter; stir gently until well combined. Carefully spread pumpkin batter over cream cheese batter.

Bake in the preheated oven until the center is set, 35 to 40 minutes. Cool at room temperature for 20 to 30 minutes, then place in the refrigerator until firm, about 3 hours. Cut into 16 squares; top with whipped topping.

Place ricotta into a fine mesh strainer set over a bowl. Allow to drain for at least 1 hour before using.

Line an 8x8-inch square pan with enough parchment paper to have overhang on all sides.

For crust, combine butter, brown sugar, salt, and nutmeg in a microwave-safe bowl. Microwave, stopping to stir after every 30-second interval, until mixture begins to foam and bubble, and sugar is mostly dissolved; about 2 minutes. Stir in graham cracker crumbs, pistachios, and almond extract until evenly moistened.

Press crust mixture very firmly and evenly into the bottom of the prepared pan. Freeze crust until chilled and set, about 20 minutes.

For filling, combine drained ricotta and cream cheese in a large bowl. Beat with an electric mixer on medium speed until smooth and combined. Add in confectioner’s sugar, lemon zest, lemon juice, vanilla, and salt and beat on medium speed until smooth and combined.

Remove crust from freezer. Pour filling over crust and smooth into an even layer. Return pan to the freezer and chill until filling is set, at least 3 hours.

To cut bars, remove from the pan using the parchment overhang, and place onto a cutting board. Run a sharp knife under hot water for several seconds, then wipe it dry. Cut bars with the hot knife, wiping it off between each cut and running it under hot water and drying again as needed. Sprinkle bars with chopped pistachios before serving.

Keep bars stored in the freezer, but allow to sit at room temperature to soften for about 30 minutes before serving.

Preheat oven to 350 degrees F (175 degrees C).

Melt the butterscotch chips and butter together in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Stir butterscotch chip mixture and graham cracker crumbs together in a bowl. Press 1/2 the graham cracker crumb mixture into the bottom of a 9x13-inch baking dish.

Beat condensed milk, cream cheese, egg, and vanilla extract with an electric mixer until light and fluffy. Pour cream cheese mixture over the graham cracker crumb mixture in the baking dish. Spread remaining 1/2 graham cracker mixture on top of cream cheese mixture.

Bake in the preheated oven until set, 25 to 30 minutes. Chill completely before cutting.

Adjust oven rack to middle position. Heat oven to 350 degrees F (175 degrees C). Line 9x13-inch cake pan with foil so that 2-inch foil hangs over each side. Butter pan; set aside. In bowl of food processor, add Maria cookies and sugar; pulse until fine crumbs form, about 30 seconds. Add melted butter; pulse to evenly moisten crumbs. Transfer crumbs to prepared pan; using spatula or bottom of glass, press crumbs into even layer. Bake crust until lightly puffed and fragrant, 12 to 15 minutes; set aside to cool.

Meanwhile, in medium mixing bowl, using electric mixer, beat together cream cheese, cream of coconut, and salt on medium-high speed until well combined, 3 to 4 minutes. Reduce speed to low; beat in eggs, one at a time, and then vanilla extract until well combined.

Pour cream cheese mixture into prepared pan. Evenly sprinkle coconut over top. Bake until edges of cheesecake are puffed but middle is barely set, 45 minutes. Cool cheesecake on cooling rack until room temperature. Chill in refrigerator, uncovered, until cold, at least 4 hours, or overnight.

To remove cheesecake from pan, lifting up foil handles; transfer to cutting board. Cut cheesecake into squares. Serve.

1. Preheat the oven to 350° F. Line a 9 inch square baking pan with parchment paper.

2. To make the carrot cake. In a mixing bowl, beat together the melted butter, brown sugar, eggs, and vanilla until combined. Add the flour, baking powder, baking soda, salt, and cinnamon, beating until just combined. Stir in the grated carrots.

3. To make the cheesecake. In a mixing bowl, beat together the cream cheese, sugar, and flour until whipped, about 3 minutes. Add the eggs, one at time until incorporated. Add the vanilla and beat once more until the mixture is smooth.

4. Assemble. Working with the carrot cake batter, spread about 2/3rds of the batter into the prepared pan in an even layer. Now pour over 2/3rds of the cheesecake batter, then dollop spoonfuls of the remaining carrot cake batter into the cheesecake layer. Lastly, pour/drizzle over the remaining cheesecake batter. Take the pan and tap it against the counter 2-3 times to help pop any air pockets in the cheesecake.

5. Bake for 45-55 minutes, tenting the cake with foil halfway through cooking to prevent the top from browning. Allow the cake to cool in the pan, then transfer to the fridge to chill completely, at least 3 hours.

6. To make the icing, whisk the butter, powdered sugar, vanilla, and 2 tablespoons water (or milk), until smooth. If needed, thin with additional water/milk. Drizzle the icing over the bars. Let set for 1-ish hour…or slice, snack, and enjoy! The bars can keep chilled in the fridge for up to 5 days.

Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C).

Line a 13x9x2-inch baking pan with heavy-duty foil, allowing 2 inches of overhang on two opposite sides of the pan. Coat foil lightly with nonstick cooking spray; set aside.

Place 30 cookies in a food processor. Cover and pulse until finely ground.

Add melted butter and pulse just until combined.

Transfer mixture to the prepared pan. Press crumbs evenly into the bottom of the pan.

Bake in the preheated oven until set, about 10 minutes.

Meanwhile, combine cream cheese and sugar in a large bowl and beat with an electric mixer on high until light and fluffy, about 3 minutes.

Add sour cream, eggs, vanilla, and salt. Beat until just combined.

Coarsely crush the remaining oreos by placing them in a resealable bag and hitting it with a rolling pin.

Reserve 1/2 cup of the cookie crumbs. Fold the remaining crumbs into the batter.

Pour batter evenly over prebaked crust, smoothing the top as necessary.

Sprinkle with reserved cookie crumbs.

Bake in the preheated oven until the center appears set, with a slight jiggle, 35 to 40 minutes.

Cool in a pan on a wire rack for 2 hours, or until completely cool. Cover and chill for at least 1 hour.

Remove uncut bars from the pan by lifting foil.

Cut into 2x2-inch bars to serve.

Heat oven to 350°F. Grease and line an 8x8 baking dish with parchment paper, leaving an overhang of parchment on two sides. This will help you lift the bars out of the pan after they’ve been baked.

Pulse the vanilla wafers in a food processor until fine crumbs the size of sand form. You should end up with about 1 cup of crumbs.

Add the sugar and salt to the food processor and pulse 5 times to combine. Pour in the melted butter and pulse until the mixture starts to clump together, 5 to 10 seconds. The crust will look like wet sand and stick together when squeezed.

Remove the blade and use a small rubber spatula to stir in the mini chocolate chips.

Dump the cookie crumb mixture into the prepared baking dish. Firmly press the crust into the bottom of the dish in an even layer. You can use the bottom of a measuring cup for this. It should be firm enough to not move when gently touched.

Bake for 10 minutes. The crust will be slightly golden brown around the edges. Remove from the oven to cool on a cooling rack while you make the filling.

Turn the oven down to 325°F.

Beat the cream cheese in a mixing bowl with an electric mixer (or in the bowl of a stand mixer) until smooth. Beat in the eggs one at a time until combined, scraping the bowl after each addition.

Beat in the sugar, followed by the vanilla extract and sour cream, until just combined. Do not overmix. The mixture should be smooth and thick like yogurt.

Turn off the mixer and fold in the mini chocolate chips with a spatula.

Spread the cheesecake filling over the prepared crust and rap the pan on the counter a few times to release any bubbles.

Bake at 325°F for 20 to 25 minutes or until the filling is just set and slightly jiggly in the center. Turn off the oven, crack open the door (use a wooden spoon wedged between the door to keep it from closing if yours won’t stay open) and cool in the oven for 30 minutes.

Remove from the oven and cool to room temperature on a rack, about 30 minutes. Transfer to the fridge and chill for at least 3 hours or overnight before serving.

Chocolate chip cheesecake bars will keep in a covered container in the fridge for about 5 days.

Line a 9x9-inch baking pan with parchment paper.

In a medium mixing bowl, stir together the graham cracker crumbs, sugar, cinnamon, and salt with a rubber spatula. Add the melted butter and mix until the crumbs are evenly moistened and the mixture looks sandy. Break up any large clumps with the spatula.

Transfer the crumb mixture to the lined baking dish. Use your hand or the bottom of a measuring cup to press the crumbs firmly into an even layer in the bottom of the pan.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Bake the crust in the preheated oven until it begins to turn golden on the edges, about 10 minutes. Remove the pan from the oven and set it on a cooling rack to cool while making the filling.

Reduce the oven temperature to 325°F.

In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl with a hand mixer, beat the cream cheese, sugar, and flour on medium-low speed until smooth, about 2 minutes.

Add the eggs one at a time, beating well at medium-low speed after each addition. Scrape down the bottom and sides of the bowl with a rubber spatula.

Add the sour cream, lemon zest, lemon juice, and vanilla extract. Mix on low speed until just combined. Do not overmix.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Pour the cheesecake batter over the graham cracker crust and spread it into an even layer. Spoon rounded tablespoonful dollops of the lemon curd over the filling and use an offset spatula or butter knife to carefully swirl it into the batter. Avoid cutting into the crust.

Bake at 325°F until the filling is just set and only slightly jiggly in the center, about 30 minutes.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Turn off the oven, leave the door ajar, and let the bars cool in the oven for 30 minutes.

If your oven door won’t stay ajar, wedge it open with the handle of a wooden spoon.

Remove the bars from the oven and let them cool to room temperature. Refrigerate the bars until thoroughly chilled, at least 3 hours.

The bars will keep in an airtight container in the refrigerator for up to 5 days.

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Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

1. Preheat the oven to 350 degrees F. and position a rack in the middle of the oven. Line an 8x8 inch square baking dish with parchment paper and grease lightly with butter.

2. In a small bowl, mix together the graham cracker crumbs and melted butter. Press the mixture into the bottom of the prepared baking pan.

3. In a medium mixing bowl, beat together the cream cheese, sugar, and honey. Add in one egg at time until the eggs are fully incorporated. Add the lemon zest, lemon juice, and vanilla and beat until the mixture is smooth. Divide the batter in half. Stir the blueberry jam into 1 half of the batter.

4. Pour the blueberry batter over the graham cracker layer. Now gently pour the plain batter over the blueberry batter, the batters will mix. Using a knife, gently make swirls throughout. Sprinkle the blueberries over top. Transfer to the oven and bake for 30-35 minutes, until just set, but still a little jiggly in the center. Allow the bars to chill in the pan for about an hour, then transfer to the fridge to chill completely, at least 3 ours. Cut into bars and serve topped with candied lemon slices (recipe follows).

1. Combine the sugar, 3/4 cup water, and the lemon juice in a 10-12 inch skillet. Bring to a boil over medium-high heat, stirring until the sugar dissolves, 3 to 4 minutes. Add the lemon slices and simmer until tender and translucent, about 10 minutes. Remove from the sugar and place on a parchment lined cookie sheet. Allow to dry before adding to the tart, about 2 hours.

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 13x9-inch baking pan with cooking spray.

Combine sugar and cinnamon in a small bowl. Sprinkle ½ of the sugar mixture evenly in the bottom of the pan.

Place one crescent sheet in the pan, trimming to fit as needed.

To make the filling: Beat cream cheese, egg, vanilla, and orange zest together in a medium bowl with an electric mixer on medium speed until smooth.

Spread cream cheese filling evenly over crescent crust in pan.

Gently lay the remaining crescent sheet over the filling.

Pour melted butter over the top.

Sprinkle remaining sugar mixture evenly over top.

Bake until golden brown, about 30 minutes. Cool slightly. Cut into bars. Serve warm or chill and serve within 24 hours. If desired, drizzle with Cajeta just before serving.

Preheat the oven to 350 degrees F (175 degrees C).

Stir flour, oats, and 3/4 cup brown sugar together in a medium bowl. Cut in butter until mixture is crumbly. Reserve 1 1/2 cups of this mixture and press remaining mixture into the bottom of a 9x13-inch pan.

Bake crust in the preheated oven for 15 minutes .

Meanwhile, beat cream cheese with sweetened condensed milk in a small bowl until light and fluffy. Stir in lemon juice and spread mixture evenly over prepared crust. Empty cranberry sauce into a small bowl and stir in cornstarch and brown sugar. Spoon over cream cheese layer. Sprinkle top with reserved crust mixture.

Bake in the preheated oven until top is golden, about 35 to 40 minutes. Let cool completely before cutting into bars. Store covered in the refrigerator.

Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch glass baking dish with cooking spray.

Place cream cheese in the bowl of a stand mixer fitted with the paddle attachment; beat on high speed until smooth. Add pumpkin puree, eggs, sweetener, pumpkin pie spice, cinnamon, and vanilla extract. Beat well. Pour batter into the prepared dish.

Bake in the preheated oven until center is set, about 40 minutes. Cool to room temperature before serving, or serve cold.

Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.

Heat butterscotch chips and butter together in a saucepan, stirring frequently, over low heat until melted, about 5 minutes. Remove saucepan from heat and stir graham cracker crumbs into butterscotch mixture. Measure 2/3 cup graham cracker-butterscotch mixture and set aside; press remaining mixture into the prepared baking dish to form a crust.

Beat cream cheese in a bowl using an electric mixer until light and fluffy. Add sweetened condensed milk, egg, and vanilla extract; mix well. Pour cream cheese mixture over crust. Sprinkle reserved graham cracker-butterscotch mixture over cream cheese mixture layer.

Bake in the preheated oven until a knife inserted in the center comes out clean, 25 to 30 minutes.

Preheat oven to 325 degrees F (165 degrees C).

Beat cake mix and butter with an electric mixer on low speed in a bowl until crumbly, 3 to 5 minutes. Set aside 1 cup for topping.

Press remaining crumb mixture into bottom of an ungreased 9x13 inch pan.

Place in preheated oven and bake until edges begin to crisp, about 10 minutes. Remove from the oven and cool slightly.

Beat cream cheese and frosting with an electric mixer on medium speed in a bowl until smooth, 3 to 5 minutes.

Drop eggs one at a time into the cream cheese mixture and beat until blended, 2 to 3 minutes.

Pour in 6 drops green food coloring, or more for a darker color; beat until color is blended, about 2 minutes.

Beat in creme de menthe candy flavoring until thoroughly blended, about 2 minutes. Taste and add more flavoring if needed.

Pour batter over the chocolate crust in the 9x13 pan.

Sprinkle 1 cup reserved crumb mixture over cheesecake batter.

Top with 1 cup chocolate and mint morsels; reserve remaining morsels for finishing touches.

Place the pan in the preheated oven and bake until set, 42 to 45 minutes.

Remove pan from oven and cool completely.

Cover and refrigerate until chilled, at least 2 hours.

Pour reserved chocolate and mint morsels into a small microwave-safe bowl. Microwave morsels in 45 second intervals; stir until completely melted and smooth.

Pour melted chocolate into a resealable plastic bag.

Clip a small bottom corner of the bag. Gently squeezing the bag, drizzle melted chocolate over the cooled cake through the clipped corner.

Cut cake into bars to serve.

Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with aluminum foil.

Mix shortbread crumbs, flour, and brown sugar in a medium bowl. Cut in butter using 2 knives or a pastry blender until mixture resembles coarse crumbs. Press over the bottom of the prepared pan.

Bake in the preheated oven for 15 minutes.

Meanwhile, beat cream cheese and white sugar using an electric mixer until well blended. Add eggs and flour. Mix well. Blend in lemon juice, lemon zest, and baking powder. Pour filling over the crust.

Bake in the preheated oven until center is set, 25 to 28 minutes. Let cool completely, at least 45 minutes. Refrigerate until well chilled, about 2 hours. Sprinkle with confectioners' sugar right before serving.

Gather all ingredients.

For the Crust: Line a 9-inch square baking pan with parchment paper, letting excess overhang on two sides. Stir together the graham cracker crumbs and white sugar in a medium bowl. Add 1/3 cup melted butter; stir to combine.

Pour crust mixture into prepared pan and press evenly onto bottom. Chill crust in the refrigerator for at least 1 hour.

For the Toffee Sauce Filling: Meanwhile, melt 1/4 cup butter in a small saucepan over medium heat. Stir in brown sugar. Bring to a boil and stir until sugar is dissolved. Reduce heat and boil gently, uncovered, for 5 minutes, stirring occasionally.

Carefully stir in 1/3 cup whipping cream. Return to a boil and cook, stirring constantly, until slightly thickened, about 3 minutes.  Remove from heat; stir in 1/2 teaspoon vanilla extract. Let cool to room temperature.

For the Cheesecake: Beat cream cheese in a large bowl with an electric mixer at medium speed until light and fluffy. Add sweetened condensed milk and 1 1/2 cups whipping cream; beat until smooth, scraping down sides of bowl as needed.

Add pudding mixes, 1 1/2 teaspoon vanilla, and salt; beat until smooth and well combined (mixture will be very thick).

Spread half of the pudding mixture over the chilled crust in the pan. Top with toffee sauce filling, spreading to an even layer.

Arrange banana slices in an even layer over the toffee filling. Top with dollops of the remaining pudding mixture, carefully spreading in an even layer. Chill, covered, at least 4 hours (or up to overnight).

Cut into 16 bars. Top cheesecake bars with sweetened whipped cream and chocolate shavings.

Preheat the oven to 350 degrees F (175 degrees C). Lightly butter a 9x13-inch baking dish.

Whisk together 1 1/2 cup flour and confectioners' sugar in a mixing bowl. Cut in cold butter with a knife or pastry blender until mixture resembles coarse crumbs. Press crumbs into the bottom and up the sides of the prepared baking dish to form a crust.

Bake in the preheated oven until golden brown, 15 to 18 minutes. Remove from oven, and set aside.

Whisk together 4 eggs, 1 1/2 cup sugar, 1 tablespoon flour, lemon zest, and lemon juice in a bowl. Pour lemon mixture into prepared crust. Skim off any bubbles from the surface of filling. Mix cream cheese and 1 cup sugar in a bowl until well blended. Whisk in 2 eggs, then spread over lemon mixture. The mixtures will separate during baking.

Bake in the preheated oven until the filling is set, about 30 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.

Prepare brownie mix: Stir brownie mix, water, oil, and eggs in a medium bowl until well blended. Spread evenly into the prepared pan.

Prepare cheesecake topping: Beat together cream cheese, egg, and sugar using an electric mixer until smooth. Dollop the cream cheese mixture on top of the brownie batter. Swirl together using a knife or skewer.

Bake in the preheated oven for 22 to 25 minutes. Brownies will be done when a toothpick inserted comes out clean. Cool in the pan, then cut into 24 squares and serve.

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.

Combine cream cheese, sugar, and almond extract in a bowl and whip using an electric mixer on low speed until combined. Beat in eggs 1 at a time. Pour into the prepared pan.

Bake in the preheated oven until set, 30 to 35 minutes. Remove from the oven and let cool for 1 hour; refrigerate for at least 3 hours more.

Scoop cheesecake into small balls using a melon baller or a tablespoon-sized scoop. Place on a wax paper-covered cookie sheet. Freeze cheesecake balls, 8 hours to overnight.

Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Stir in shortening until consistency is smooth and easy to work with.

Dip each cheesecake ball into chocolate to coat; replace on the cookie sheet. Garnish with sliced almonds while chocolate is still warm.

Refrigerate for 2 hours before serving.

1. Preheat the oven to 350 degrees F. Line 16 muffin tins with paper liners.

2. To make the cheesecake batter. In a medium bowl, beat together the cream cheese, sugar, egg, and vanilla until smooth and combined.

3. To make the muffin batter. In a large mixing bowl, stir together the mashed bananas, butter, honey, eggs, and vanilla until combined. Add the flour, baking soda, cinnamon, and salt, mix until just combined. Fold in the chocolate chunks.

4. Divide 1/2 the batter among the prepared pan. Spoon about 1 tablespoon cheesecake batter into each muffin. Cover the cheesecake batter with the remaining banana bread batter. It’s OK if some of the cheesecake is not fully covered. Transfer to the oven bake for 25 minutes or until a toothpick inserted into the center comes out clean. Eat warm or at room temp. Muffins with keep in an airtight container, at room temp for up to 3 days.

1. To make the crust. In the bowl of a food processor, combine the raw almonds, coconut, oats, dates, and pinch of salt. Pulse until finely chopped and easily holds together when squeezed in your hand. Press the base mixture into a 8-inch spring form pan. Place the pan in the freezer.

2. To make the filling. In a medium pot, bring the strawberries, honey, and lemon juice to a boil. Boil 8-10 minutes or until the mixture has thickened and becomes jam-like. Stir in a pinch of salt. Let cool and then puree in a blender.

3. Drain the almonds and add them to the bowl of your food processor with the Almondmilk, coconut oil, and vanilla. Pulse until smooth and creamy. Add 3/4 of the strawberry puree and pulse until combined. Remove the base layer from the freezer and add the almond cream in an even layer. Using a knife, swirl in the remaining strawberry puree. Cover and place in the freezer until firm, 1-2 hours. Remove 10 minutes before serving.

to the bowl of your food processor with the

Almondmilk, coconut oil, and

vanilla. Pulse until smooth and creamy. Add 3/4 of the strawberry puree and pulse until combined. Remove the base layer from the freezer and add the almond cream in an even layer. Using a knife, swirl in the remaining strawberry puree. Cover and place in the freezer until firm, 1-2 hours. Remove 10 minutes before serving.

1. Preheat your oven to 350 degrees F. Butter a 9-inch spring form pan.

2. Place 1 sheet of phyllo dough on a clean counter and brush with melted butter. Repeat, layering 1 more time, placing the sheets of dough over top of each other. Carefully transfer the buttered phyllo to the prepared pan, gently pressing it to fit inside. Repeat, over lapping each layer 3 more times until you have completely covered the bottom and sides of the pan to create the crust (see above photo) and have used 8 sheets of dough. Don’t stress about making this perfect, just cover the pan with phyllo and all will be good.

Place 1 sheet of phyllo dough on a clean counter and brush with melted butter. Repeat, layering 1 more time, placing the sheets of dough over top of each other. Carefully transfer the buttered phyllo to the prepared pan, gently pressing it to fit inside. Repeat, over lapping each layer 3 more times until you have completely covered the bottom and sides of the pan to create the crust (see above photo) and have used 8 sheets of dough. Don’t stress about making this perfect, just cover the pan with phyllo and all will be good.

3. In the bowl of a food processor, combine the ricotta and cream. Pulse until smooth and creamy, about 3-5 minutes. Add the honey, sugar, if using, eggs, egg yolks, vanilla, and lemon juice, pulse until combined and no streaks of yellow egg remain, about 2-3 minutes. Stir in the lemon zest. Pour into the prepared pan and smooth the top.

In the bowl of a food processor, combine the ricotta and cream. Pulse until smooth and creamy, about 3-5 minutes. Add the honey, sugar, if using, eggs, egg yolks, vanilla, and lemon juice, pulse until combined and no streaks of yellow egg remain, about 2-3 minutes. Stir in the lemon zest.

Pour into the prepared pan and smooth the top.

4. Transfer to the oven and bake for 1 hour. Turn the oven off and let the cheesecake sit in the oven another 30 minutes. Remove from the oven and let cool slightly. Transfer to the fridge to chill completely, at least 2 hours or serve at room temperature. We prefer room temp.

4. Transfer to the oven and bake for 1 hour. Turn the oven off and let the cheesecake sit in the oven another 30 minutes. Remove from the oven and let cool slightly. Transfer to the fridge to chill completely, at least 2 hours or serve at room temperature. We prefer room temp.

5. Release the cake from the mold. Serve with fresh berries, a drizzle of honey, and a dusting of powdered sugar, if desired.

5. Release the cake from the mold. Serve with fresh berries, a drizzle of honey, and a dusting of powdered sugar, if desired.

1. To make the crust. In a small bowl, mix the graham cracker crumbs, melted butter, and melted chocolate until moistened. Press the crumbs into an 8 or 9 inch tart pan, or spring-form pan with a removable bottom, to form a flat even crust. Transfer to the freezer to harden.

2. To make the filling. Using an electric mixer, whip the cream cheese, powdered sugar, and 2 teaspoons vanilla together until smooth. Add 1 cup cream and whip until soft peaks form, 2-3 minutes. Spoon the cream cheese filling into the crust.

3. In a small bowl, mash 1/2 cup of the raspberries with a fork until saucy. Gently swirl the mashed raspberries into the cream cheese, then sprinkle with a few blueberries (about 2 tablespoons). Wrap in plastic and refrigerate at least 8 hours, or overnight.

4. In a small saucepan over medium-high heat, combine 1 cup raspberries with the lemon juice, and 1 tablespoon honey. Cook, stirring, until raspberries break down, 2 to 3 minutes. Whisk together cornstarch and 2 tablespoons water until smooth. Stir into berry mixture and bring to a boil, cook 1 minute. Remove from heat stain into a heatproof bowl, discarding the seeds. Stir in the remaining 1/2 cup whole raspberries. Let cool completely and spoon berry mixture over chilled cheesecake.

5. Make the whipped cream. Using an electric mixer, whip the remaining 1 cup cream and 1 teaspoon vanilla on medium-high speed until soft peaks form, 2 to 3 minutes. Add the crème fraîche and 2 tablespoons honey and beat until incorporated, 30 seconds. Chill until ready to use.

6. Remove the cake from the tart pan. Just before serving, dollop the cake with whipped cream and then crush the meringues over the cream. Decorate with fresh berries. Enjoy!

Preheat the oven to 350 degrees F (175 degrees C).

Make crust: Mix together graham crumbs, melted butter, and sugar in a medium bowl until evenly moistened. Press into the bottom and 1/2 inch up the sides of a 9-inch springform pan. Set aside.

Make cheesecake: Mix together cream cheese and sugar in a large bowl with an electric mixer until smooth. Blend in eggs, vanilla, and cream of tartar. Pour over crust in the pan.

Bake in the preheated oven until the center is set, about 50 minutes. Allow to cool on the counter for 5 minutes.

While cheesecake is cooling, make topping: Mix together sour cream, sugar, and vanilla in a medium bowl until smooth.

Pour topping over cheesecake, starting from the sides of the pan and working your way to the center.

Return cheesecake to the oven until topping is set, about 5 minutes. Allow to cool in the pan to room temperature. Chill in the refrigerator for at least 6 hours before serving.

Preheat the oven to 325 degrees F (165 degrees C). Mix crumbs and butter together in a bowl; press mixture into the bottom of a silver 9-inch springform pan. (If using a dark, nonstick 9-inch springform pan, only preheat the oven to 300 degrees F (150 degrees C).)

Bake in the preheated oven for 10 minutes. Remove from the oven; leave the oven on.

Beat cream cheese, sugar, flour, and vanilla in a large bowl with an electric mixer on medium speed until well blended. Mix in sour cream until incorporated. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over the crust.

Bake until the center is almost set, about 70 minutes. Remove from the oven and let cool; refrigerate for 4 hours or overnight.

Carefully run a small knife around the edge of the pan to loosen any bits that might stick to the pan. Unbuckle pan and remove band when cheesecake is still very cold. Top cheesecake with pie filling before serving. Store leftover cheesecake in the refrigerator.

1. Add the strawberries, honey, and lemon juice to a medium-size pot set over high heat. Bring the mixture to a boil and cook 5-8 minutes or until the jam has reduced and thickened by 1/3, but still has some sauce to it. Remove from the heat, submerge the chamomile tea bags, cover and steep 10 minutes. Remove the tea bags and let the jam cool.

2, Meanwhile, place a rack in the middle of the oven. Preheat the oven to 375 degrees F. Line an 8x8 inch square pan with parchment paper.

3. Gently roll the puff pastry out on a clean surface to 1/4 inch thickness. Press the pastry inside the pan and up the sides of the pan. It's OK if the pastry does not go all the way up the sides (see above photos). Transfer to the fridge and chill while you prepare the batter.

4. In a medium-sized mixing bowl, beat together the cream cheese and sugar on medium speed, scraping down the sides of the bowl until very smooth and creamy, about 2 minutes. Add the eggs, 1 at a time until the eggs are fully incorporated. Scrape down the sides of the bowl, then reduce the mixer speed to medium-low. Add sour cream, vanilla, and salt, and beat until combined, about 30 seconds. Divide the batter in half. Stir 1/2 cup jam into one half of the batter, reserve the remaining jam for serving.

5. Pour the strawberry batter into the prepared pan. Now gently pour the plain batter over the strawberry batter, the batters will mix. Using a knife, gently make swirls throughout. Transfer to the oven and bake for 35-40 minutes, until just set, but still a little jiggly in the center. Allow the cheesecake to cool slightly, then transfer to the fridge to chill completely, at least 1 hour. Cut into squares and serve topped with the remaining strawberry jam.

Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C).

To make the crust: Mix cookie crumbs and melted butter together in a bowl until evenly combined.

Press into the bottom of a 9-inch springform pan.

To make the filling: Beat cream cheese, sour cream, and sugar together in a bowl with an electric mixer until smooth and creamy.

Add eggs, one at a time, beating well after each addition. Mix in lemon juice, lemon zest, and vanilla until smooth, scraping the bottom and sides of the bowl as needed.

Spread mixture over crust in the springform pan.

Bake in the preheated oven until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 hour.

Let cool to room temperature, about 1 hour, then refrigerate until completely cooled, at least 3 to 4 hours.

To make the meringue topping: Preheat the oven to 375 degrees F (190 degrees C). Beat egg whites in a bowl with an electric mixer until soft peaks form.

Beat in sugar and cream of tartar until mixture is glossy and stiff peaks form.

Spread lemon curd over chilled cheesecake.

Mound whipped egg whites over top and spread until curd is completely covered.

Bake in the preheated oven until meringue is golden brown, about 10 minutes.

Remove from the oven and chill, uncovered, in the refrigerator for at least 1 hour or up to 1 day before serving. It's best not to cover the meringue or it may collapse.

Preheat the oven to 350 degrees F (175 degrees C).

Mix cookie crumbs, melted butter, and 2 tablespoons sugar in a medium bowl until well combined. Press mixture into the bottom and 2 inches up the sides of a 9-inch springform pan. Place in the refrigerator for crust to set, about 30 minutes.

Place chocolate chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Set aside.

Beat cream cheese and 1 cup sugar in a large bowl until smooth and creamy. Blend in eggs one at a time, mixing after each addition until just incorporated. Gradually pour in melted chocolate, beating on low speed until well blended. Add 1/2 cup sour cream, flour, and vanilla. Blend until smooth, then pour into crust.

Bake in the preheated oven until center is set and filling is firm, 55 to 60 minutes. Turn the oven off. Cool cheesecake in the oven for 1 hour without opening the door. Remove cheesecake to the counter and cool completely at room temperature. Transfer cheesecake to the refrigerator and chill for several hours to overnight.

Stir 1/2 cup sour cream and 1 tablespoon sugar together in a small bowl until well combined. Spread over chilled cheesecake before serving; garnish with chocolate shavings.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with butter.

Combine crushed cookies, butter, 2 tablespoons sugar, and cocoa in a small bowl; mix; press into the bottom of the prepared springform pan.

Place cream cheese in a large bowl and beat with an electric mixer set to low speed until smooth. While beating, slowly add 1 cup sugar and then eggs, one at a time. Continue beating until smooth.

Combine chocolate chips and heavy cream in a microwave-safe bowl. Heat in the microwave until chocolate is completely melted, stirring every 30 seconds. Beat chocolate into cream cheese mixture. Add sour cream, salt, beer, and vanilla; blend until smooth. Pour mixture over crust and place the pan into a large, deep baking dish. Fill the dish with water to cover the bottom half of the springform pan.

Bake cheesecake in the water bath in the preheated oven for 45 minutes; turn oven off; leave cheesecake in the oven with oven door slightly ajar another 45 minutes; remove from oven. Run a knife along the edge of the cheesecake to loosen from pan. Chill in refrigerator at least 4 hours.

Melt semisweet chocolate in a small bowl using the microwave. Make chocolate clovers by dropping 3 small drops of melted chocolate close to one another on waxed paper. Drag a toothpick from between two dots outward to make the stem; chill until hardened. Arrange the chocolate clovers on top of the chilled cheesecake for decoration.

Preheat the oven to 300 degrees F (150 degrees C).

Make the crust: Mix graham cracker crumbs, sugar, cocoa, and melted butter. Press onto the bottom and up the sides of a 9-inch springform pan. Set aside.

Prepare the cheesecake: Beat cream cheese until smooth. Gradually add sweetened condensed milk; beat well. Add eggs and vanilla and beat on medium speed until smooth.

Toss 1/3 of the chocolate chips with flour to coat (this keeps them from sinking to the bottom of the cake). Mix into cheesecake batter. Pour into prepared crust. Sprinkle top with remaining chocolate chips.

Bake in the preheated oven for 1 hour. Turn off the oven (do not open oven door) and leave the cake in the oven to cool in the oven for another hour. Remove from oven and cool completely.

Refrigerate before removing the sides of the pan. Keep cake refrigerated until time to serve.

Preheat the oven to 350 degrees F (175 degrees C).

Make the crust: Combine cookie crumbs, brown sugar, melted butter, and cinnamon in a medium bowl; firmly press mixture evenly onto the bottom and 1 inch up the sides of a 10-inch springform pan. Bake in the preheated oven for 5 minutes; set aside.

Prepare the cheesecake: Beat cream cheese in a large bowl until smooth. Gradually mix in 1 1/4 cups sugar, heavy whipping cream, flour, and 1 teaspoon vanilla. Beat in eggs, one at a time, beating after each addition. Pour 1/3 of the batter into the prepared pan. Top with cookie pieces; pour in remaining batter.

Bake in the preheated oven for 45 minutes. Remove cake from the oven.

Combine sour cream, remaining 1/4 cup sugar, and remaining 1 teaspoon vanilla; spread evenly on cheesecake. Continue baking for 7 minutes. Turn oven off, leaving cheesecake in for an additional 30 minutes. Remove cheesecake and let cool completely on a wire rack.

Make the chocolate topping: Combine chocolate chips and heavy whipping cream in a saucepan; stir over low heat until chocolate melts, then stir in vanilla. Pour mixture over cheesecake while still warm.

Refrigerate before serving, at least 8 hours or overnight. Remove about 1/2 hour to 1 hour before serving and remove the ring from the springform pan.

Preheat the oven to 400 degrees F (200 degrees C).

For the crust: Mix graham cracker crumbs, sugar, and melted butter together. Press mixture into the bottom of one 9- or 10-inch springform pan.

For the cheesecake filling: Combine cream cheese, eggs, and egg yolks in a large bowl; mix until smooth. Add sugar, heavy cream, and flour. Blend until smooth. Pour batter into the prepared pan.

Bake in the preheated oven for 10 minutes, then turn the oven temperature down to 200 degrees F (100 degrees C) and continue baking for 1 hour, or until the filling is set. Let cheesecake cool, then refrigerate.

Preheat the oven to 325 degrees F (165 degrees C).

Mix crushed Oreos and butter together until well combined; press onto the bottom and 2 inches up the sides of a 9-inch springform pan.

Microwave caramels and milk in a microwave-safe bowl on high until caramels are completely melted and mixture is well blended, about 3 minutes, stirring after each minute. Stir in nuts. Pour 1/2 of the mixture into the crust and refrigerate for 10 minutes. Refrigerate the remaining mixture separately.

Beat cream cheese, sugar, and vanilla with an electric mixer until blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour into crust over caramel layer.

Bake in the preheated oven until the center is almost set, 65 to 70 minutes. Run a knife around the rim of the pan to loosen cake; cool before removing the rim. Refrigerate for 4 hours.

Microwave reserved caramel mixture for 1 minute, then stir. Pour over cheesecake, then drizzle melted chocolate over top.

Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C).

Mix cookie crumbs, butter, and 3 tablespoons sugar together until combined; press firmly onto the bottom of a 9-inch nonstick springform pan.

Beat cream cheese, 1 cup sugar, and vanilla in a mixing bowl until smooth.

Add eggs, one at a time, mixing on low speed until just blended. Pour over crust.

Bake in the preheated oven until center is almost set, about 45 to 55 minutes.

Loosen cake from the pan rim; cool before removing rim.

Refrigerate for 4 hours before serving.

Gather the ingredients.

Combine graham cracker crumbs with butter. Press into the bottom and partially up the sides of a 9-inch springform pan; refrigerate while you prepare the filling.

Preheat the oven to 300 degrees F (150 degrees C). Fill a shallow pan half full of hot water and place on the lower rack to minimize cracking.

To make the filling: Beat cream cheese, sugar, lime zest, and cornstarch in a large bowl with an electric mixer until smooth and fluffy. Beat in eggs one at a time, blending just until smooth. Add Key lime juice with mixer on low.

Finish mixing by hand. Do not overbeat, or the cake will crack during baking. Pour batter into the prepared crust.

Bake in the preheated oven for 55 to 65 minutes, or until set. Turn the oven off, and let cheesecake stand in the oven for 30 minutes with the door open at least 4 inches. Remove from oven.

Refrigerate cheesecake 8 hours to overnight, and up to 3 days.

Gather all ingredients.

Mix crushed cookies, graham crackers, melted butter, and 3 tablespoons sugar together in a medium bowl.

Press into a 7-inch springform pan. Place in the refrigerator until ready to use.

Beat cream cheese, 1/3 cup of sugar, and lemon juice together in a large bowl.

Whip cream, and fold into cream cheese mixture.

Spread into pan.

Top with sliced strawberries (if using). Freeze for 1 hour, covered with foil.

Place in refrigerator 30 minutes before serving.

1. Place a rack in the middle of the oven. Preheat the oven to 400° F. Lightly butter a 9-inch spring-form pan and line with parchment paper going up the sides of the pan.

2. In a mixing bowl, beat together the cream cheese, 3/4 sugar, and 1 tablespoon lemon zest on medium speed, scraping down the sides of the bowl until very smooth and creamy, about 2 minutes. Add the eggs, 1 at a time until the eggs are fully incorporated. Scrape down the sides of the bowl, then reduce the mixer speed to medium-low. Add the cream and vanilla, beat until combined, about 30 seconds.

3. Sift the flour and salt into the batter, then beat again to combine, about 30 seconds. Pour the batter into the prepared pan.

4. In a bowl, mix 3 tablespoons sugar and 1 tablespoon lemon zest. Sprinkle the top of the cake with half of the lemon sugar, reserving the remaining sugar for serving.

5. Transfer to the oven and bake for 50-55 minutes, until deeply golden brown on top and still very jiggly in the center. Let the cake cool 5 minutes, then unmold. Let cool completely. Slice into wedges and serve at room temperature or chilled. I like room temp best.

1. Place a rack in the middle of the oven. Preheat the oven to 400 degrees F. Line a 9-inch spring-form pan with parchment paper and grease with butter.

2. In a mixing bowl, beat together the cream cheese and sugar on medium speed, scraping down the sides of the bowl until very smooth and creamy, about 2 minutes. Add the eggs, 1 at a time, until fully incorporated. Scrape down the sides of the bowl, then reduce the mixer speed to medium-low. Add the pumpkin, Carnation® Almond Cooking Milk, and vanilla. Beat until combined, about 30 seconds.

3. Combine the flour, cinnamon, ginger, cardamom, and salt. Sift the flour mix into the batter, then beat again to combine, about 30 seconds. Pour the batter into the prepared parchment-lined pan.

4. Transfer to the oven and bake for 60-65 minutes, until deeply golden brown on top and still a little jiggly in the center. Let the cake cool 10 minutes, then unmold. Let cool completely.

5. Meanwhile, make the cookies. Preheat the oven to 350 degrees F. Lightly flour a clean counter. Unroll the pie crust and cut out your desired shapes using your favorite fall cookie cutter. Carefully transfer the cookies to a parchment-lined baking sheet.

6. Transfer to the oven and bake the cookies on the middle rack of the oven for 8-10 minutes, until just lightly golden brown. Cool on the baking sheet for five minutes and then transfer to a wire cooling rack to cool completely.

7. In a small bowl, combine the sugar, cinnamon, and ginger. Brush the melted butter over the cookies and then sprinkle the cookies with ginger-cinnamon sugar.

8. To serve, slice into wedges, dollop with cream and top with cookies. Serve at room temperature or chilled. I like room temp best.

1. Place a rack in the middle of the oven. Preheat the oven to 400 degrees F. Grease a 9-inch spring-form pan and line the bottom with parchment paper.

2. Gently roll the puff pastry out on a clean surface to 1/4 inch thickness. Press the pastry inside the pan and up the sides of the pan. It is OK if the pastry does not go all the way up the pan (see above photos). Transfer to the fridge and chill while you prepare the batter.

3. In a medium-sized mixing bowl, beat together the cream cheese and sugar on medium speed, scraping down the sides of the bowl until very smooth and creamy, about 2 minutes. Add the eggs, 1 at a time until the eggs are fully incorporated. Scrape down the sides of the bowl, then reduce the mixer speed to medium-low. Add cream, vanilla, and salt, and beat until combined, about 30 seconds.

3. Sift the flour into the batter, then beat again to combine, about 30 seconds. Pour the batter into the prepared pastry-lined pan. Gently sprinkle the blueberries over the batter, some will sink. Gently fold the corners the pastry over the berries. Sprinkle the top of the cake with 1-2 tablespoons granulated sugar.

4. Transfer to the oven and bake for 55-65 minutes, until deeply golden brown on top and still very jiggly in the center. Let the cake cool 5 minutes, then unmold. Let cool completely. Slice into wedges and serve at room temperature or chilled. I like room temp best.

Gather all ingredients.

To make the crust: Combine graham cracker crumbs, butter, sugar, and cinnamon in a bowl; mix well. Press onto the bottom of an ungreased 9-inch springform pan. Place in the refrigerator to chill for 30 minutes. Preheat the oven to 300 degrees F (150 degrees C).

To make the filling: Place strawberries and cornstarch into a blender; cover and puree until smooth.

Pour strawberry sauce into a saucepan and bring to a boil over high heat. Boil and stir until sauce is thick and shiny, about 2 minutes. Set aside 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving.

Beat cream cheese in a mixing bowl with an electric mixer until light and fluffy; gradually beat in condensed milk. Mix in lemon juice and vanilla extract, then beat in eggs on low speed until just combined.

Pour 1/2 of the cream cheese mixture over crust; drop 1/2 of the reserved strawberry sauce by 1/2 teaspoonfuls on cream cheese layer.

Carefully spoon remaining cream cheese mixture over sauce; drop remaining strawberry sauce by 1/2 teaspoonfuls on top.

Cut through the top layer only with a knife to swirl strawberry sauce.

Bake in the preheated oven until the center is almost set, 45 to 50 minutes.

Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool for 1 hour at room temperature. Refrigerate at least 4 hours to overnight before serving.

Serve reserved strawberry sauce with cheesecake. If sauce is too thick, stir in water.

Gather the ingredients. Preheat the oven to 325 degrees F (165 degrees C).

To make the cheesecake layer: Beat cream cheese, sugar, and vanilla in a large bowl with an electric mixer until smooth. Add eggs, one at a time, blending well after each addition.

Spread 1 cup batter in the graham cracker crust.

To make the pumpkin layer: Add pumpkin puree, cinnamon, cloves, and nutmeg to the remaining batter; stir gently until well blended.

Carefully spread on top of plain cheesecake batter in the crust.

Bake in the preheated oven until the edges are puffed and the surface is firm except for a small spot in the center that jiggled when the pan is gently shaken, 35 to 40 minutes.

Remove from the oven, set on a wire rack, and cool to room temperature, 1 to 2 hours.

Refrigerate for at least 3 hours before serving, preferably overnight.

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease the bottom and sides of a 9-inch springform pan.

Mix graham cracker crumbs and melted butter together in a bowl until evenly moistened. Press crumb mixture into the bottom and about 1/2 inch up the sides of the springform pan.

Whisk sour cream, flour, and vanilla extract together in a bowl; set aside.

Stir cream cheese and sugar together with a wooden spoon in a separate bowl until evenly incorporated, 3 to 5 minutes; add milk and whisk until just combined. Whisk in eggs, one at a time, stirring well after each addition. Stir in lemon zest, orange zest, and sour cream mixture; whisk until just incorporated. Pour mixture into prepared springform pan.

Bake in the preheated oven until the edges have nicely puffed and the surface of the cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 hour.

When the cheesecake is done, turn off the oven and let it cool in the oven for 3 to 4 hours. This prevents any cracks from forming on the top of the cheesecake.

Gather all ingredients.

Preheat the oven to 300 degrees F (150 degrees C).

Combine graham cracker crumbs, butter, and sugar in a large bowl; mix well.

Press mixture firmly onto the bottom of a 9-inch springform pan.

Beat cream cheese in a large bowl with an electric mixer on medium speed until fluffy.

Gradually beat in condensed milk until smooth.

Add eggs and lemon juice; mix well. Pour into the prepared pan.

Bake in the preheated oven until center is set, 50 to 55 minutes.

Remove cheesecake from the oven; top with sour cream.

Continue baking until sour cream sets, about 5 minutes.

Cool cheesecake at room temperature for 1 hour, then chill in the refrigerator for at least 4 hours. Garnish with pie filling before serving. Store leftovers covered in the refrigerator.

Preheat oven to 300 degrees F (150 degrees C). Wrap the outside of a 10-inch springform pan with foil. Grease the inside of the pan.

Place the cream cheese, sugar, and flour in a mixing bowl and cream until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Scrape bowl.

Melt 4 ounces of the white chocolate. With an electric mixer on low speed, mix melted white chocolate into cream cheese mixture. Keeping electric mixer on low, slowly beat in the vanilla and 1/2 cup of heavy cream. Blend well. Pour mixture into the prepared springform pan.

Place cheesecake pan in a water bath filled with warm water. Bake at 300 degrees F (150 degrees C) for 50 to 60 minutes, or until center of the cheesecake is just firm. Cool at room temperature for 1 hour. Refrigerate until set before removing from pan.

To make White Chocolate Brandy Sauce: place chopped white chocolate in a heat-proof bowl. Pour 1 cup cream into a saucepan and bring it to a boil over medium-high heat. Watch carefully so it doesn't boil over. Pour hot cream over chopped white chocolate; let soften for 2 minutes. Stir with a wooden spoon until melted. Add brandy and continue stirring until incorporated. Pour over chilled cheesecake and serve.

Preheat the oven to 350 degrees F ( 175 degrees C). Lightly grease a 9-inch springform pan.

To make the crust: Mix 1 1/2 cups chocolate wafer crumbs, melted butter, and 2 tablespoons sugar together in a small bowl until well combined; press onto the bottom and 1 1/2 inches up the sides of the prepared pan. Bake in the preheated oven for 10 minutes; allow to cool. Reduce oven temperature to 325 degrees F (165 degrees C).

To make the filling: Heat 1/4 cup whipping cream and 1/4 cup chocolate chips in a small saucepan, stirring constantly, until chips are melted. Remove from heat and set aside.

Beat cream cheese and 1 cup of sugar with an electric mixer in a large bowl until smooth. Add cocoa and beat well. Add eggs and beat on low until just blended. Stir in 1 teaspoon vanilla and melted chocolate-cream mixture until blended; pour filling over crust.

Bake cheesecake in the preheated oven until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 45 to 50 minutes. Run the tip of a table knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature.

To make the chocolate topping: Place 1 1/2 cups chocolate chips in a medium bowl. Heat 1/4 cup whipping cream and 1 teaspoon vanilla in a small saucepan, stirring continuously, until just before boiling; pour hot cream over chocolate chips and stir with a spoon until smooth. Spread over baked cheesecake and refrigerate for at least 4 hours to overnight.

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Place 16 cookies in a resealable plastic bag. Flatten bag to remove excess air, then seal bag. Finely crush cookies by rolling a rolling pin across the bag.

Place crushed cookies in a bowl. Add melted butter; mix well.

Press mixture firmly onto bottom of a 9-inch springform pan.

Beat cream cheese, sugar, and vanilla in a large bowl with an electric mixer on medium speed until well-blended.

Beat in eggs, 1 at a time, until just blended.

Chop remaining 8 cookies; gently stir 1/2 of the chopped cookies into cream cheese batter.

Pour over prepared crust; sprinkle remaining chopped cookies on top.

Bake in the preheated oven until center is just set, about 45 minutes.

Refrigerate for 3 hours to overnight. Cut cheesecake into 12 equal pieces; store leftovers in the refrigerator.

Gather all ingredients.

Combine cream cheese, sugar, vanilla, and lemon extract in a large bowl; beat with an electric mixer until smooth and creamy.

Fold in whipped topping.

Pour mixture into graham cracker crust and smooth evenly.

Top with pie filling and refrigerate until firm, 2 to 3 hours.

Slice and enjoy!

Set aside 1/2 a cup of the frozen raspberries from the package. Place the remaining raspberries in a medium saucepan. Add 1/2 cup sugar and 1/3 cup of water.

Bring to a simmer on medium-high heat, then lower the heat to maintain the simmer, and gently cook, whisking frequently, until the raspberries have completely broken down, about 10 minutes.

If you want, strain the raspberry sauce through a sieve to remove the seeds, and then return the sauce to the pan and continue to gently simmer until the the sauce is syrupy. Set aside to cool.

Grind the chocolate cookie wafers (Oreo or other brand) in a food processor, mini chopper, or by placing in a plastic bag and crushing with a rolling pin, until finely ground.

Place in a medium bowl and stir in the melted butter. Divide evenly among the mason jars, packing the chocolate "crust" at the bottom of each mason jar in a layer about 1/4 to 1/3-inch thick.

At this point, you can place them in a 350°F oven for 10 minutes to bake the crust, which will make it easier to pour in the cheesecake filling without it mixing in with the crust. (Or if you don't care if the bottom is a little messy, you can skip this part.)

In a mixer, beat the cream cheese on medium speed for 4 minutes, until smooth and light. Add the remaining 1/4 cup of sugar and beat for 4 minutes more. Add a pinch of salt and the egg, and beat another minute.

Add the sour cream and beat another minute, until smooth. Add 1/4 cup of the cooled raspberry syrup from step one, and beat until incorporated.

Place the reserved frozen raspberries on top of the chocolate crusts in the mason jars in a single layer. Pour the raspberry cheesecake filling over the raspberries in the jars.

Place in a roasting pan and add about an inch of boiling water to the pan to create a water bath, which will help the cheesecakes cook more evenly. Bake at 325°F for 40 minutes.

Turn off the heat in the oven and let the cheesecakes continue to gently cook in the residual heat of the oven for another 30 minutes.

Remove from oven and let cool to room temp. Chill for at least a half hour before eating. Don't worry if there are cracks on the surface of the cheesecakes. Top with the remaining raspberry sauce, whipped cream, and fresh raspberries.

Adjust oven rack to middle position, and heat oven to 325 degrees. Brush interior of a 9-inch springform pan with butter. Add crumbs of choice and tilt pan in all directions to evenly coat, or line pan sides with ladyfingers. Tear off two long strips of heavy-duty foil, overlap in a cross pattern, and set the pan in the middle. Bring up sides, crimping around exterior top of the pan and forming a tight seal. Set it in a roasting pan large enough to hold it.

Beat cream cheese with an electric mixer until smooth. Gradually add sugar and beat on medium speed until fully incorporated. Scrape down bowl sides and beat again until smooth. Add eggs, one at a time, scraping down bowl after each addition to ensure a creamy batter. Slowly beat in vanilla, then cream and sour cream. (Meanwhile, bring tea kettle of water to a boil, then turn off heat.)

Pour batter into prepared pan. Set the roasting pan on oven rack and pour in enough boiling water to come halfway up the side of the springform pan. Bake until cake perimeter is set but center still jiggles, about 40 minutes (some flavor variations will take longer). Turn off heat and leave oven door ajar; let cheesecake sit in oven so the residual heat continues to cook it, about 30 minutes.

Remove pan from water; set on a wire rack. Let cool to room temperature. Cover and refrigerate until well-chilled, about 3 hours (can be refrigerated up to 4 days). Run a sharp knife around the edge of the pan, loosen the spring siding and serve.

Preheat the oven to 350 degrees F (180 degrees C).

Mix graham crumbs, butter, and 1/4 cup sugar together in a large bowl.

Press crumbs onto bottom of 9-inch springform pan.

Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well.

Add eggs, 1 at a time, beating on low speed after each addition just until blended.

Pour mixture over crust.

Bake in the preheated oven until the center is almost set, about 1 hour to 1 hour 10 minutes. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

Top with pie filling before serving.

Gather all ingredients.

To make the crust: Mix graham cracker crumbs, butter, and sugar in a bowl until well incorporated and crumbly. Press mixture into a 9-inch pie plate, going up the sides as much as possible.

To make the filling: Beat cream cheese, powdered sugar, and vanilla in a bowl with an electric mixer until smooth and spreadable.

Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Fold into cream cheese mixture until smooth.

Pour filling into the prepared crust, and smooth the top with a spatula. Refrigerate until firm, about 2 to 3 hours.

Spread cherry pie filling over the chilled cheesecake. Serve immediately or refrigerate until serving.

Enjoy!

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.

Beat cream cheese, 1 cup sugar, and vanilla extract in a bowl until smooth.

Unroll crescent roll dough, and use a rolling pin to shape each sheet into a 9x13-inch rectangle.

Press one piece into the bottom of the prepared baking dish.

Evenly spread cream cheese mixture on top.

Cover with remaining piece of crescent dough.

Mash remaining 3/4 cup sugar, butter, and cinnamon with a fork until combined.

Dot mixture over top of dough.

Bake in the preheated oven until crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool cheesecake completely in the pan for about 2 hours before cutting into 12 squares.

Preheat the oven to 325 degrees F (165 degrees C).

Make the crust: Mix graham cracker crumbs, melted butter, and sugar together in a medium bowl until well combined.

Press graham mixture into the bottom of a 9-inch springform pan.

Bake in the preheated oven for 10 minutes; transfer the pan to a wire rack and allow crust to cool. Increase the oven temperature to 425 degrees F (220 degrees C).

While the crust is cooling, make the filling: Combine cream cheese, sugar, eggnog, and flour in a food processor; process until smooth. Blend in eggs, rum, and nutmeg.

Pour eggnog mixture into cooled crust.

Bake in the preheated oven for 10 minutes. Reduce the heat to 250 degrees F (120 degrees C) and continue to bake until edges are puffed and surface is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 45 minutes. Loosen the sides of the springform pan; let cheesecake cool before removing the rim completely.

Enjoy!

Preheat oven to 350 degrees F (175 degrees C). Lightly coat a 9-inch springform pan with nonstick cooking spray.

Mix together the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until well combined. Press into the bottom of the prepared springform pan, and 1 inch up the sides. Bake in preheated oven for 8 minutes, then remove to cool on a wire rack.

Reduce oven temperature to 325 degrees F (165 degrees C).

Beat the softened cream cheese in a large bowl with an electric mixer until fluffy. Gradually add 1 cup of sugar, beating until blended. Add eggs one at a time, beating well after each addition. Stir in sour cream, espresso and vanilla. Pour batter into the baked and cooled crust.

Bake cheesecake in the preheated oven for 1 hour and 5 minutes; then turn the oven off, partially open the door and allow the cheesecake to rest for 15 minutes more. Remove from the oven, and run a knife around the edges. Cool cheesecake on a wire rack to room temperature, then cover the springform pan with plastic wrap, and chill in the refrigerator for 8 hours.

To serve, cut the cheesecake into wedges and garnish each slice with whipped cream and caramel sauce.

Gather the ingredients.

To make the crust: Mix together cookie crumbs, melted butter, and sugar in a medium bowl. Press mixture into the bottom of a 9-inch springform pan.

To make the raspberry sauce: Combine raspberries, water, sugar, and cornstarch in a saucepan. Bring to a boil and continue boiling until sauce is thick, about 5 minutes. Strain through a mesh strainer to remove seeds. Preheat the oven to 325 degrees F (165 degrees C).

To make the cheesecake filling: Melt white chocolate chips with half-and-half in a metal bowl over a pan of simmering water; stir occasionally until smooth.

Mix together cream cheese and sugar in a large bowl until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate mixture. Pour 1/2 of the batter over crust.

Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter on top. Spoon 3 tablespoons raspberry sauce over batter. Swirl batter with the tip of a knife to create a marbled effect.

Bake in the preheated oven until filling is set, 55 to 60 minutes. Cool cheesecake at room temperature, then cover with plastic wrap and refrigerate until thoroughly chilled, 8 hours to overnight.

Remove cheesecake from the pan and serve with remaining raspberry sauce.

Pulse the pecans, flour, brown sugar, and graham cracker crumbs in a food processor. Add the butter and egg yolk. Pulse until the mixture is homogeneous.

Press into the bottom of a 9-inch springform pan and bake for 10 minutes. Remove from oven and let cool.

Reduce the oven temperature to 325°F. Arrange a rack in the center of the oven.

Place the pumpkin purée on several layers of paper towels. Cover with several layers of paper towels and use your hands to gently squeeze out water from the purée.

Note that you will probably go through a lot of paper towels (or you can use tea towels).

Two 15-ounce cans of puréed pumpkin should yield a little more than 2 cups of purée with the excess moisture removed. Measure out 2 cups of purée; you want exactly 2 cups.

Whisk together the flour, cinnamon, ginger, nutmeg, and allspice in a medium bowl. With a wooden spoon (no need for a mixer for this step), mix in the salt, 2 cups of pressed pumpkin purée, vanilla, and bourbon. Beat in the eggs, one at a time.

In a large bowl (it helps to use a stand mixer or hand mixer for this step), beat the cream cheese and the brown sugar until fully creamed and smooth (no lumps). Gradually add the pumpkin mixture until fully incorporated.

Bring a kettle of water to a boil.

Place the springform pan with the crust in the middle of 3 layers of large sheets of heavy-duty aluminum foil (to help prevent water bath moisture from leaking into the pan). Fold the aluminum foil up the sides of the pan and trim. (You can also use a turkey roasting bag instead of the foil to keep the water out.)

Place the aluminum-wrapped pan in a large roasting pan (large enough so that there is room on all sides). Pour the pumpkin cream cheese mixture into the springform pan.

Place the roasting pan containing the springform pan in a 325°F oven on the middle rack. Pour boiling water into the pan (careful not to get water on the cheesecake) so that it comes halfway up the side of the springform pan.

Bake the cheesecake for 1 1/2 hours. Turn off the oven heat and prop the oven door open. Let the cheesecake sit in the oven, cooling for another hour.

Remove the cheesecake from the oven and let come to room temperature. Once it has cooled down, chill for several hours in the refrigerator, preferably overnight.

When ready to serve, gently remove from the pan.

To do this well, I recommend a tip by Dorie Greenspan in her book Baking: From My Home to Yours. To help ensure that the cake doesn't stick to the springform side as you unlock it, first run a blunt knife around the cake and then warm the sides of the pan with a hair dryer. Then carefully unlock the springform and lift off the sides.

Serve the cheesecake with caramel sauce, candied pecans, and whipped cream.

Use a spatula to scrape the pumpkin purée out of the can and into a small bowl lined with a couple of layers of paper towels. Set aside while you prepare the crust and the whipped cream.

The paper towels will draw some water out of the pumpkin purée for a thicker cheesecake filling.

Simply Recipes / Mark Beahm

In a large bowl or food processor, combine the cookie crumbs, sugar, and melted butter with a silicone spatula until all the crumbs are evenly moistened and the mixture begins to clump together.

Transfer the crumb mixture into a 9 or 10-inch springform pan. Use your hand or the bottom of a measuring cup to pack the crumbs into an even layer on the bottom of the pan and slightly up the sides. Compact the crust firmly to prevent it from being too crumbly.

Transfer the pan to the freezer to chill while preparing the filling.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

In the bowl of a stand mixer fitted with a whisk attachment, or in a large mixing bowl with a hand mixer, whip the heavy cream on medium-high speed until thickened and very stiff peaks form, about 1 to 2 minutes.

Whip it a little longer than you typically would, but try not to go too far and make butter. The cream should be extra thick and cling to the whisk. It is okay if it looks slightly grainy.

Transfer the whipped cream to a small bowl and set aside.

Simply Recipes / Mark Beahm

In the same bowl used for the whipped cream, whip the cream cheese on medium-high speed until completely smooth, about 4 minutes. Pause a few times to scrape the sides and bottom of the bowl with a spatula to ensure all of the cream cheese is whipped and smooth.

Simply Recipes / Mark Beahm

To the whipped cream cheese, add the drained pumpkin purée, powdered sugar, molasses, vanilla, cinnamon, ginger, nutmeg, cardamom, and cloves. Mix on the lowest speed until most of the powdered sugar has been incorporated into the mixture, about 1 minute. Increase the speed to medium-high and whip for 2 to 3 minutes, or until the filling is creamy and perfectly smooth. Pause and scrape the bowl a few times during mixing to ensure the filling is free of any lumps.

Simply Recipes / Mark Beahm

Use a silicone spatula to gently fold the whipped cream into the pumpkin mixture. As you mix, rotate the bowl and use the spatula to scrape the sides and bottom of the bowl and stir in gentle, sweeping motions to prevent deflating the air in the whipped cream.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Remove the crust from the freezer and fill it with the pumpkin mixture. Use a small offset spatula, or the silicone spatula, to level and smooth the top of the cake.

Cover the pan tightly with a layer of plastic. Try to avoid letting the plastic touch the surface of the cake. Refrigerate until thoroughly chilled and the filling has set, at least 8 hours, ideally 12 to 24 hours.

Simply Recipes / Mark Beahm

When the cake is set and you’re ready to decorate and serve, run a small offset spatula or a butter knife around the edge of the cake. Remove the rim of the pan. Carefully slide the cake onto a serving plate, or serve it directly from the pan.

In the bowl of a stand mixer fitted with a whisk attachment, or in a large mixing bowl with a hand mixer, whip the heavy cream, powdered sugar, and vanilla on medium-high speed until stiff peaks form, about 1 to 2 minutes. The cream should thicken, and when you pull the whisk out of the bowl, the peak should stand up.

Transfer the whipped cream to a piping bag fitted with a large star tip. Pipe large rosettes around the top of the cake and drizzle the cake with caramel sauce, if using. Slice and serve.

Leftover cheesecake can be stored covered in the refrigerator, covered, for up to 3 days.

Did you love this recipe? Let us know with a rating and review!

This cheesecake also freezes well. Cut slices and freeze them, spaced apart, on a baking sheet. Wrap tightly and freeze for up to 3 months. You can even enjoy the slices straight from the freezer, no defrosting needed.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

In the bowl of a food processor fitted with the metal s-blade attachment, add the graham crackers. Pulse until they are ground fine like sand (you should have about 1 1/4 cups).

Add the sugar, cocoa powder, and salt. Pulse 2 or 3 times until just combined. Pour melted butter around the bowl in a circle, pulse 4 or 5 times combine it. The mixture should clump a little bit, but may still look a little dry.

Dump the mixture into the bottom of your ungreased 9 x 2 3/4-inch round springform pan. Use your fingers or the underside of a cup to press the mixture into the bottom of the pan, making it as even as possible.

Place the crust in the oven and bake for about 8 to 10 minutes. Remove from oven to cool.

Once the crust has baked, reduce the oven to 300°F.

In a medium-sized, heavy-bottom saucepan set over low heat, combine the chopped chocolate and 1/3 cup heavy cream. Stir continuously for about 10 minutes. Once melted, remove from heat and set aside. You will fold it into your filling later.

In a small bowl or Pyrex measuring cup, gently beat the eggs, vanilla extract, and salt together with a fork. Set it aside.

Using a stand mixer fitted with a paddle attachment (or a hand mixer set to low and a large bowl), add the cream cheese. Beat the cream cheese on low or stir speed until creamy, about 2 minutes. Scrape down the sides and bottom of the bowl.

Beat again on low for about 1 minute. With the stand mixer still on low, slowly add the sugar and cocoa powder. Stop the mixer. Scrape down the bottom and sides of the bowl. Beat for another minute or two until light and fluffy.

With the mixture still on low, add the egg mixture, 1/3 at a time, scraping down the sides of the bowl after each addition.

Pour the cooled, melted chocolate into the bowl of the stand mixer and (you guessed it!) beat on low for about a minute. Scrape down the sides and bottom of the bowl. Beat on low again for about 30 seconds, or until the chocolate is fully incorporated. Alternatively, you can fold in the chocolate using a spatula.

Wrap the outside of the springform pan in 3 layers of wide, heavy-duty aluminum foil. Be careful not to tear or puncture the foil. Bring the foil all the way up the sides. Set it inside a roasting pan or a large Dutch oven.

Pour the filling into the springform pan.

Fill the roasting pan with warm water about halfway up the sides of the springform pan. (I usually just heat it in a tea kettle.) Be careful not to splash any water into the cheesecake pan or inside the foil.

Put the pan in the oven and bake until the cheesecake is just barely set in the center, 55 to 65 minutes. It will still jiggle slightly, but shouldn’t slosh in the center when moved.

Remove the roasting pan from the oven. Let the cake cool in the water bath for about an hour. Then remove it from the water bath and transfer it to a cooling rack on the counter for another hour. Finally, keep the cake in the springform pan, and let it chill, uncovered, overnight in the fridge.

Place chopped chocolate in a medium-sized bowl. In a small saucepan set over medium heat, add the heavy cream, corn syrup, and salt. Stir to combine and bring to a simmer.

Pour the heated cream over the chopped chocolate. Don’t stir. Let sit for 5 minutes, then add the vanilla. Use a spatula and stir gently to combine. Let the ganache cool at room temperature for 2 hours. Cover with plastic wrap and keep it in the fridge until you’re ready to serve the cheesecake.

The ganache is probably too thick to pour. Simply warm it in the microwave for 15-second intervals (or more depending on how powerful your microwave is) until it’s pourable. (Be careful, though—chocolate can burn quickly in a microwave.) Stir it gently.

Remove the cheesecake from the springform pan. Pour about half of the ganache over the top, just until it drips down a little on the sides. You probably won’t use all of the ganache. Save the rest to add to hot milk for the most luxurious hot cocoa or freeze it in scoopfuls for when you need a little chocolate fix.

Lightly coat a 9-inch round springform pan with cooking spray.

Break the graham crackers into a few large pieces and place them in a food processor. Process into crumbs. Drizzle in the melted butter and process until the crumbs start to clump together.

Dump the buttery crumbs into the prepared pan and press into a thick crust in the bottom of the pan using the bottom of a glass.

Sprinkle the gelatin over the cold water in a microwave-safe bowl or glass measuring cup. Stir to moisten—it should look like applesauce. Set aside for 5 minutes to soften. Once softened, microwave the gelatin for 20 to 30 seconds, until the gelatin is dissolved and liquid. Set aside to cool.

Place the cream cheese in the bowl of a stand mixer and sift the powdered sugar over top. Mix on low speed with the paddle attachment until the sugar begins to mix into the cream cheese, and then raise the speed to medium and mix until the sugar is fully incorporated and the cream cheese looks fluffy and creamy, like frosting.

Scrape down the sides of the bowl and add the vanilla extract. Split the vanilla bean lengthwise and scrape out the seeds with the edge of a butter knife. Add the seeds to the cheesecake batter, and reserve the vanilla pod for another use. Mix for an additional 15 seconds or until the vanilla extract and seeds have been blended in. Scrape down the sides of the bowl and the beater.

Add the cream and mix on low speed until the cream is incorporated, then raise the speed to medium. Stop the mixer and scrape down the sides and bottom of the bowl. Continue to mix, slowly increasing the speed to high, until soft peaks form (peaks that slowly bend over at the tips).

If your gelatin has cooled too much and started to gel, warm it in the microwave for another 5 to 10 seconds until liquidy again before adding mixing it into the filling. Once all the gelatin has been added, return the mixer speed to high and beat until the mixture forms firm peaks (peaks that stay firmly upright at the tips).

Smooth the top of the cheesecake. Cover with plastic wrap and refrigerate for at least 1 hour or overnight to firm up.

Place the strawberries and sugar in a large pot. In a small bowl, stir the cornstarch and cold water together until they make a smooth, milky liquid, and then pour over the strawberries. Cook on medium high heat, stirring constantly until the strawberries have softened and the sauce has thickened, 5 to 7 minutes.

Remove from heat and stir in the balsamic vinegar if using. Let cool to room temperature, then spoon over the chilled cheesecake and return to the refrigerator to chill for an additional hour or overnight. (Alternatively, serve the sauce at the table and spoon over individual slices.)

Run an offset spatula or a thin butterknife around the edge of the cake, then remove the outer ring. Leave it on the pan base, and transfer to a serving platter or cake stand. Top with any toppings you like. Slice and serve.

No-bake cheesecake will keep in the fridge, tightly covered, for up to 4 days.

Line the base of a 7-inch round springform pan with an 8-inch round of parch­ment paper. Secure the collar on the springform pan, closing it onto the base so the parchment round is clamped in. Lightly grease the sides of the pan with butter or nonstick cooking spray. (I traced a circle on parchment using the bottom of the springform pan as the guide. This worked great! –Emma)

In a food processor, process the graham crackers into fine crumbs. You should have 3/4 cup. (I recommend measuring out the crumbs as I had slightly more than 3/4 cup. –Emma) Add the brown sugar and melted butter. Using one-second pulses, process the mixture until a uniform, sandy texture forms.

Transfer the crumb mixture to the prepared pan and press firmly in an even layer onto the bottom and about 1/2 inch up the sides of the pan. Place the pan in the freezer to allow the crust to firm up a bit while you make the filling.

In the now-empty food processor, combine the softened cream cheese, heavy cream, granulated sugar, flour, and vanilla. (I wiped the food processor clean before doing this step. –Emma)

Process the mixture in about 5 one-second pulses, just until it becomes a smooth filling. Stop to scrape down the sides of the bowl, if necessary.

Add the eggs and the egg yolk one at a time, processing for 2 one-second pulses after each addition. Do not over-process the filling, or you will end up with an overly fluffy cheesecake. Using a spoon or a rubber spatula, gently stir in any remaining streaks of egg yolk. It is fine if a few streaks of egg yolk remain.

Pour the filling into the prepared crust. Tap the pan firmly against the counter­top a few times to remove any air bubbles in the filling.

Fold a 20-inch-long sheet of aluminum foil in half lengthwise twice to create a 3-inch-wide strip. Center it underneath the pan to act as a sling for lifting the pan in and out of the Instant Pot.

Pour 1 1/2 cups water into the pot and place the trivet in the pot.

Holding the ends of the foil sling, lift the cake pan and lower it into the pot. Fold over the ends of the sling so they fit inside the pot.

Secure the lid and set the Pressure Release to Sealing. Select the Manual setting and set the cooking time for 32 minutes at high pressure. (My Instant Pot took about 8 minutes to come up to pressure before the cooking time actually began. –Emma)

While the cheesecake is cooking, make the sour cream topping. In a small bowl, whisk together the sour cream and confectioners’ sugar.

When the timer goes off, leave the pot on its default Keep Warm setting for 20 minutes, letting the pressure release naturally.

Open the pot, taking care not to drip condensation from the lid onto the cheesecake. Wearing heat-resistant mitts, grasp the ends of the foil sling, lift the springform pan out of the Instant Pot, and transfer the cheesecake to a cooling rack.

Use a paper towel to dab up any moisture that may have settled on the top. (Be sure to dab up any water that pools on the sides too! – Emma) The cake will be puffed up and jiggle a bit in the center when it comes out of the pot, but it will settle and set up as it cools.

When the cheesecake has deflated about 1/2 inch, spread the sour cream mixture on top in a smooth, even layer. Let the cheesecake cool on the rack for 1 hour.

Let the cheesecake chill for at least 12 hours or up to 24 hours before unmolding.

To serve, unclasp the collar on the pan and lift it off. Then, use the parchment border to tug the cheesecake off the base of the pan onto a plate, where it can be sliced and served.

(I ran a thin spatula between the cheesecake and the mold to make sure it released cleanly. You can also clean up any rough edges with the spatula before serving. Also, my leftover cheesecake kept just fine in the fridge for about a week! So good! –Emma)

Preheat the oven to 350°F. Grease the inside of a 9-inch round springform pan with cooking spray. Set it aside.

Break up the graham crackers into smaller pieces and add them into a food processor. Attach the lid and pulse about 20 times until fine even crumbs form.

Add the powdered sugar and 1/8 teaspoon salt, and pulse to combine.

In a small heatproof bowl, add the butter and microwave on high in 30-second increments until melted. Pour the melted butter over the crumbs and pulse until fully combined. It should look like moist sand and loosely stick together when pressed with your fingers.

If using store-bought graham cracker crumbs, add it into a medium bowl and use a rubber spatula to stir it with the powdered sugar, salt, and melted butter until combined.

Simply Recipes / Alison Bickel

Simply Recipes / Alison Bickel

Transfer the crumbs into the prepared springform pan. Use your hands to press them onto the bottom in a compact, flat, and even layer, making sure to press into the corners. If the crumbs stick to your hands, wet them with a little water.

Bake the crust until lightly browned, about 10 minutes. Let it cool on the counter while you make the filling.

Simply Recipes / Alison Bickel

In the bowl of a stand mixer with the paddle attachment, add the cream cheese, sugar, and the remaining 1/8 teaspoon salt. Beat on medium speed until smooth and fluffy, about 2 minutes. (You can also do this in a medium bowl using a handheld electric mixer. )

Use a rubber spatula to scrape down the sides and bottom of the bowl. Add the sour cream and 1 teaspoon key lime zest and beat on medium speed to combine, about 30 seconds. Add the key lime juice and beat for about 30 seconds.

Scrape down the bowl again with the rubber spatula. With the mixer running on medium speed, add the eggs one at a time, beating just until combined and scraping the bowl between each addition. Do not overbeat.

Simply Recipes / Alison Bickel

Simply Recipes / Alison Bickel

Simply Recipes / Alison Bickel

Scrape the cheesecake filling on top of the baked crust. Use the rubber spatula to spread it into an even layer. Bake for 30 to 35 minutes, until the edges are set and the center jiggles like Jell-O when you gently shake the pan.

Set the pan to cool on a wire rack until it comes to room temperature, about an hour. Transfer to the fridge and chill uncovered for at least two hours.

Simply Recipes / Alison Bickel

In the bowl of a stand mixer set with a whisk attachment, add the heavy cream and whisk on medium speed until thickened and doubled in size. Stop the mixer and add the powdered sugar, a tablespoon at a time, and continue whisking until soft peaks form.

Add the sour cream, 1/2 teaspoon key lime zest, and vanilla. Whisk just until stiff peaks form.

You can also do this in a medium bowl using a handheld electric mixer.

Simply Recipes / Alison Bickel

Simply Recipes / Alison Bickel

Remove the cheesecake from the fridge and run a small knife along the outer edges of the cheesecake. Release and remove the springform ring.

To decorate the cheesecake, either spread or pipe the whipped cream on top of the cheesecake before slicing it, or slice the cheesecake and serve it with a dollop of whipped cream on the side.

Use a sharp chef’s knife to cut the cheesecake. For clean cuts, run the knife under hot tap water between slices.

Leftovers can be refrigerated, tightly covered, for up to 3 days. The cheesecake, without the whipped cream topping, can also be frozen for up to 1 month.

The whipped cream topping can be kept in the fridge for a day or two. It will decrease in volume over time, so give it a quick whip with a whisk to bring it back to life.

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Simply Recipes / Alison Bickel

Warm the heavy cream in the microwave for 1 minute until steaming, or on the stovetop over medium heat. Don't let it boil. Set it aside.

In a 4-quart saucepan, melt the butter over medium heat. Add the brown sugar, corn syrup, and salt. Whisking frequently, heat until the sugar has dissolved and the syrup bubbles gently. This should take anywhere from 3 to 5 minutes.

Turn the stove off and whisk in the warmed cream—be careful, as the sugar will bubble and steam once the cream is poured in. Add the vanilla extract to the sauce and set the pan back over medium heat.

Cook for another 5 minutes, or until the syrup is thick. Transfer the sauce to a glass jar and store in the refrigerator until ready to use, up to 1 week in advance.

Wrap a 10-inch springform pan in heavy-duty aluminum foil and set aside; be very careful not to tear or puncture the foil.

Use a food processor to pulse the shortbread cookies into fine crumbs. Add 1/4 cup of granulated sugar and the melted butter to the food processor bowl and pulse until the crumbs hold together.

Squeeze a handful of crumbs in the palm of your hand. If the mixture doesn’t hold together, add another tablespoon of melted butter, and re-mix.

Press the shortbread mixture onto the bottom and an inch or so up the sides of the springform pan. Bake the crust for 10 minutes. Remove the pan from the oven and allow it to cool while you prepare the cheesecake filling.

While the crust bakes, heat 4 or 5 cups of water to boiling for the water bath.

In the bowl of a stand mixer with a paddle attachment (or in a large mixing bowl with a hand mixer), blend together the cream cheese, remaining 3/4 cup sugar, and the salt until smooth.

Add the eggs, one at a time, to the cream cheese mixture, stopping to scrape down the sides after each addition. Mix on low speed for an additional minute.

Add the banana purée and both extracts. Blend on low for another minute. Scrape down the mixing bowl and add the cornstarch. Blend on the lowest speed for 30 seconds, or until no lumps of cornstarch are visible, being careful not to over-mix.

Pour the batter into the prepared pan and set the foil-wrapped springform pan into a larger pan. Add enough hot water to reach halfway up the sides of the springform pan and carefully place the pan into the oven.

Bake the cheesecake for 55 minutes to an 1 hour, or until the top is a light golden brown and the cheesecake jiggles slightly when shaken. Turn the oven off and open the door a crack to allow the cheesecake to cool in the oven for 30 minutes.

Once the cheesecake has cooled in the oven, carefully take it out of the oven and remove the foil. Cool the cheesecake on the countertop for an hour, then transfer it to the refrigerator to cool completely, at least 12 hours or up to 24 hours.

Once the cheesecake is cold, remove the collar from the springform pan. Warm the toffee sauce slightly so that it's pourable but not runny (I set it in a dish of warm water), then drizzle one cup of the toffee sauce over the top of the cheesecake. Use a piping bag to pipe rosettes of whipped cream around the cheesecake and garnish each rosette with a banana chip.

Keep the cheesecake refrigerated until ready to serve, and be sure to keep leftovers chilled, too.

Arrange a rack in the lower third of the oven and preheat to 350°F (175°C).

Pulse the graham crackers in a food processor or blender until finely ground. Put in a large bowl, and stir in the sugar and salt. Stir in the melted butter.

Use a 9x2 3/4-inch round springform pan. Gently press down on the crumbs using your fingers, until the crumbs are a nice even layer at the bottom of the pan, with maybe just a slight rise along the inside edges of the pan.

Simply Recipes / Ciara Kehoe

Place the pan on a baking sheet and bake at 350°F (175°C) for 10 minutes. Remove from the oven and let cool.

Lower the oven temperature to 325°F (160°C).

While the crust is cooling, you can skip ahead and start on the filling. Wait until the crust has cooled to wrap the pan in foil in the next step.

Prepare the springform pan, so no water leaks into it while cooking. Place a large 18-inch by 18-inch square of heavy duty aluminum foil on a flat surface.

Place the springform pan in the middle of the foil. Gently fold up the sides of the foil around the pan. Make sure to do this gently, so you don't create any holes in the foil.

If there are any holes, water will get into the pan and ruin the crust.

Press the foil around the edges of the pan. Place a second large square of foil underneath the pan, and repeat, gently folding up the sides of the foil around the pan and pressing the foil against the pan.

To be triply safe, repeat with a third layer of heavy duty foil. Gently crimp the top of the foil sheets around the top edge of the pan.

Skip the foil and use slow cooker or roasting bags instead. It's a lot easier and less likely to leak.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Cut the cream cheese into chunks and place in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed for 4 minutes until smooth, soft and creamy. Add the sugar and beat for 4 minutes more.

Simply Recipes / Ciara Kehoe

Add the salt and vanilla, mixing just until incorporated. Add the eggs, one at a time, mixing on low speed for 30 seconds after each addition. Remember to scrape down the sides of the bowl, and scrape up any thicker bits of cream cheese that have stuck to the bottom of the mixer that paddle attachment has failed to incorporate.

Add the sour cream and mix on medium speed until incorporated.

Add the heavy cream and mix on low speed until incorporated.

Simply Recipes / Ciara Kehoe

Place the foil-wrapped springform pan in a large, high-sided roasting pan. Prepare 2 quarts of boiling water.

Pour the cream cheese filling into the springform pan, over the graham cracker bottom layer. Smooth the top with a rubber spatula.

Simply Recipes / Ciara Kehoe

Place the roasting pan with the springform pan in it into the oven on the lower rack.

Simply Recipes / Ciara Kehoe

Without touching the hot oven, carefully pour the hot water into the roasting pan to create a water bath for the cheesecake, pouring until the water reaches halfway up the side of the springform pan, about 1 1/4 inches. (Alternatively, you can add the water before putting the pan in the oven, whichever is easier for you.)

Simply Recipes / Ciara Kehoe

Bake at 325°F (160°C) for 1 1/2 hours.

Turn the oven off and crack open the oven door 1 inch. Let the cheesecake cool in the oven, as the oven cools for another hour. This gentle cooling will help prevent the cheesecake surface from cracking.

Simply Recipes / Ciara Kehoe

Carefully cover the top of the cheesecake with foil, so it doesn't actually touch the cheesecake. Chill in the refrigerator for a minimum of 4 hours, or overnight.

Place sour cream in a medium sized bowl. Add the powdered sugar and vanilla, and stir until smooth. Chill until you are ready to serve the cake.

This recipe produces enough sour cream topping for a thick topping and some extra to spoon over individual pieces of cheesecake, if desired. If you would like a thinner layer of topping and no extra for serving, reduce the sour cream topping ingredients in half.

Place raspberries, sugar, and water in a small saucepan. Use a potato masher to mash the raspberries. Heat on medium, whisking, about 5 minutes, until the sauce begins to thicken. Remove from heat, and let cool.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Remove the cheesecake from the refrigerator. Remove the foil from the sides of the pan, and place the cake on your cake serving dish. Run the side of a blunt knife between the edge of the cake and the pan.

Dorie recommends, and we've done with success, that you use a hair dryer to heat the sides of the pan to make it easier to remove. Open the springform latch and gently open the pan and lift up the sides.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Spread the top with the sour cream mixture. Serve plain or drizzle individual slices with raspberry sauce or sauce of your choice.

Did you enjoy this recipe? Let us know with a rating and review!

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Place a rack in the center of the oven. Grease the bottom and sides of an 8x3-inch round cake pan with butter.

Cut a sheet piece of parchment paper into 4 strips: two 16 1/2 x 2-inch strips and two 16 1/2 x 4-inch strips.

Grease the two 2-inch strips and crisscross them in the center of the pan, greased sides down, so they make an “x” in the bottom of the pan. Press them into the edges and up the sides (this creates a sling that will help you remove the cake from the pan once it is baked).

Line the bottom of the pan with an 8-inch round piece of parchment. Grease one side of each of the 4-inch strips of parchment and wrap them around the inside walls of the pan with the greased sides touching the sides of the pan. They will overlap and create a collar that is higher than the rim of the cake pan. Set aside while you make the cheesecake.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Put a kettle or pot of water on to boil. You’ll use this for the water bath later.

Separate the eggs. Place the egg whites in the bowl of a stand mixer. Place the yolks in a small bowl.

Simply Recipes / Ciara Kehoe

Place a large saucepan with 1 inch of water in the bottom over medium heat and bring to a simmer. In a large, heat-safe bowl (that sits snuggly on top of the saucepan), add the butter, cream cheese, heavy cream, sour cream, 1/2 cup sugar, and salt. Set the bowl over the simmering water.

Stir with a whisk until the cream cheese is melted and the mixture is smooth. Remove from the heat.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Whisk in the lemon juice and vanilla extract, then whisk in the egg yolks one at a time.

Sprinkle cake flour over the batter and whisk to incorporate. Don’t overmix.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until they become opaque and foamy. Gradually add 1/3 cup sugar while mixing, a spoonful at a time, and continue to beat on medium speed until firm peaks form. If you remove the whisk, the peak will hold upright but the tip will fold back on itself.

Don’t overbeat the meringue, making it crumbly.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Using a whisk, gently fold 1/3 of the meringue into the cream cheese mixture just until no streaks remain. Be gentle to avoid knocking the air out of the egg whites. Repeat, incorporating a third of the meringue at a time. Pour the batter into the prepared cake pan.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Place the cake pan inside a roasting pan that will fit the 8-inch pan inside. Place both pans on the middle rack inside your preheated oven. Carefully pour a few inches of hot water into the roasting pan, careful to not get water on the cheesecake, until the water is halfway up the side of the cake pan.

Bake the cheesecake until the top is golden brown and set, about 1 hour. Turn off the oven and leave the cheesecake inside for 15 minutes. Crack the oven door slightly (you can use the handle of a wooden spoon if needed) and allow the cheesecake to sit inside for an additional 15 minutes.

Simply Recipes / Ciara Kehoe

Remove the water bath and cheesecake from the oven. Lift the cheesecake out of the water bath and place it on a wire rack to cool completely to room temperature for an hour.

Using the parchment paper strips, gently lift the cheesecake out of the pan. Peel the parchment off from around the sides. The cheesecake can be served at room temperature or chilled. If desired, sift powdered sugar on the cake before serving. A serrated knife is the best for making clean slices.

Refrigerate the cheesecake, covered, for up to 1 week, freeze for up to 1 month. If freezing the cheesecake, defrost overnight in the refrigerator before serving.

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Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

In the bowl of a food processor fitted with the metal s-blade attachment, add the graham crackers. Pulse until they are ground fine like sand; you should have 1 1/4 cups. Add the sugar, salt, and nutmeg (if using). Pulse 3 or 4 times until combined.

Pour melted butter around the bowl in a circle; pulse 4 or 5 times to combine. The mixture should clump a little bit but may still look a little dry.

If you don't have a food processor, you can put the graham crackers in a zip-top bag and smash them with a rolling pin. Pour the crumbs into a bowl, add the sugar and salt, then pour the butter into the bowl and toss with a fork to combine.

Dump the mixture into the bottom of your springform pan. Use your fingers or the underside of a cup to press the mixture into the bottom of the pan, making it as even as possible. Place the crust in the oven and bake for 10 minutes. Remove from oven to cool.

Once the crust has baked, reduce the oven temperature to 300°F.

In a small bowl, gently beat the eggs, vanilla extract, and salt together with a fork. Set it aside.

Using a stand mixer fitted with a paddle attachment (or a large bowl and a hand mixer set to low), add the cream cheese.

Beat the cream cheese on low speed until creamy, about 2 minutes. Scrape down the sides and bottom of the bowl. Add the vanilla bean seeds and beat again on low for about 1 minute. Scrape down the sides and bottom of the bowl.

With the stand mixer on low add the sour cream, beat for a minute, then scrape down the sides of the bowl. Slowly add the sugar. Stop the mixer. Scrape down the bottom and sides of the bowl. Beat for another minute or 2 until light and fluffy. Add the egg mixture in 2 additions, scraping down the bowl between each addition. Beat on low until fully combined.

Wrap the outside of your springform pan in 3 layers of aluminum foil. Be careful not to tear or puncture the foil. Bring the foil all the way up the sides. Set it inside a roasting pan or a large Dutch oven. Pour the filling into the springform pan.

Fill the roasting pan with hot water about halfway up the sides of the springform pan. Be careful not to splash any water into the cheesecake pan or inside the foil.

Put the pan in the oven and bake until the cheesecake is just barely set in the center, 55 to 65 minutes. It will still jiggle slightly, but shouldn’t slosh in the center when moved.

Remove the roasting pan from the oven. Let the cake cool in the water bath for about an hour, then remove it from the water bath and transfer it to a cooling rack on the counter for another hour. Finally, keep the cake in the springform pan, and let it cool, uncovered, overnight in the fridge.

Remove the cheesecake from the springform pan. About 10 minutes before serving, sprinkle 1 1/2 tablespoons sugar evenly across the surface of the cake.

Use a culinary torch to caramelize the sugar on the surface. Place the torch flame about 4 inches above the cake and apply direct heat to the sugar. Constantly move the torch in small circles until it takes on an even, golden color.

Wait about a minute, then sprinkle on the remaining 1 1/2 tablespoons of sugar and repeat the torching process.

Serve the cake within 20 minutes once the top has been brûléed. To remove the cake from the base of the springform pan, gently run a long knife between the crust layer and the bottom of the pan. Then slide it carefully to your serving platter.

Preheat the oven to 350°F.

On a baking sheet, place a sheet of aluminum foil large enough to wrap around the outside of the springform pan. Set it aside.

To make the crust, place the cookies into the bowl of a food processor and process until you get fine, even crumbs. Mix the cookie crumbs with the melted butter, sugar, and salt until you get the consistency of wet sand, and the mixture clumps together when squeezed in the palm of your hand.

Press the crust mixture into the bottom of a 10-inch springform pan in an even layer. You can either keep the crust layer only on the bottom, or on the bottom and pressed up against the sides. It is totally up to you!

Bake for 15 minutes. Remove from the oven and set on a cooling rack while you prepare the cheesecake filling.

Turn the oven down to 325°F. Place a 9x13-inch baking dish on the lower rack of the oven and fill with boiling water; this will create a steamy environment for the cheesecake to bake.

In the bowl of a stand mixer (or using a mixing bowl and hand mixer), beat the cream cheese until smooth and creamy, scraping the sides of the bowl a few times so there are no lumps of firm cream cheese. Beat in the sugar, lemon zest, and salt, then scrape down the sides.

Beat in the eggs one at a time, mixing until each egg is combined and scraping down the sides and bottom of the bowl after each addition. Resist the urge to whip the mixture too much; just beat in each egg until mixed well—over-beating can pull too much air into the batter, resulting in a cracked cheesecake.

On low speed, beat in the sour cream until just combined and scrape down the sides. Spread the cheesecake filling into the pre-baked crust.

Put the cheesecake onto the foil-lined baking sheet. Press the foil up and around the outside of the springform pan.

Place the baking sheet with the cheesecake on it on the center rack of the oven, above the pan of hot water. Bake until the cheesecake appears set and dry on top but still jiggles in the center like Jello, about 1 hour.

Turn off the oven and allow the cheesecake to cool for 60 minutes with the oven door closed.

Crack open the oven door (place a wooden spoon between the door and the frame of the oven to keep it just cracked) and allow the cheesecake to cool for an additional 45 minutes before removing from the oven to cool on a baking rack, until it reaches room temperature.

The cheesecake may have domed slightly while baking but should deflate to a flat top with a small ridge around the edge, as it slowly cools.

Remove the foil once the cheesecake has cooled to room temperature (anytime after the cheesecake has pulled away from the edges of the pan and it's cool enough to handle).

Simply Recipes / Cindy Rahe

Simply Recipes / Cindy Rahe

Once the cheesecake is at room temperature, transfer it to the refrigerator to chill for at least 6 hours before serving.

To create the petal pattern as shown in the photos, pipe or dollop small blobs of curd in a ring around the perimeter of the cheesecake, leaving about 1/2-inch border.

Using an offset spatula or the back of a teaspoon, gently smash and drag the blobs toward the center of the cheesecake. If you have leftover lemon curd, serve the rest when you slice the cheesecake.

Position a rack in the middle of the oven.

Using your hands, grease a 9-inch springform baking pan with oil on the bottom and sides. Line the pan with 2 sheets of parchment, such that the edges of the parchment extend at least 2 inches above the pan. The cheesecake will rise considerably, and the parchment helps prevent it from spilling over.

The parchment will have various pleats and creases—this gives the dessert its quintessential uneven edges and caramelization.

Place the parchment-lined springform pan on top of a half-sheet tray to catch any spills in the baking process.

Simply Recipes / Karishma Pradhan

Using a stand mixer fitted with a paddle attachment (or a large bowl and a hand mixer), combine the cream cheese and 1 1/3 cups sugar.

Beat the mixture at medium speed for about 3 minutes or until the cream cheese is smooth, fluffy, and doubled in size.

Simply Recipes / Karishma Pradhan

Reduce the speed of the mixer to low and add one egg at a time until fully incorporated. With a rubber spatula, stop and scrape the bowl to ensure there are no lumps or thick streaks of cream cheese.

Next, add in the pumpkin purée, heavy cream, and vanilla and beat until combined, about 1 minute. Stop and scrape the bowl again to ensure the mixture is homogeneous and there are no streaks of cream cheese. At this point, tiny bits of cream cheese are okay, but if you see medium to large-sized clumps, push the mixture through a fine mesh sieve before proceeding to the next step.

Simply Recipes / Karishma Pradhan

With the mixer still on low, add the salt, cinnamon, and ginger to the batter. Turn the mixer off and remove the bowl from the stand mixer. Then, using a fine-mesh sieve, sift the flour into the batter.

Reattach the bowl to the stand mixer and beat on low until just combined, about 30 seconds. Be careful to avoid overmixing to prevent any unwanted air bubbles or gluten from forming.

Simply Recipes / Karishma Pradhan

Pour the batter into the parchment-lined springform pan and place on top of a half sheet pan. Sprinkle the remaining 2 teaspoons of sugar in an even layer on top of the cheesecake; the sugar adds a nice sweetness and helps brown the top.

Bake the cheesecake for 45 to 55 minutes. The outside of the cheesecake should be deep brown, between a medium caramel and a burnt caramel color. The edges should feel set, but the inside will be quite jiggly.

About 35 minutes into the bake, take a look at how your cheesecake is browning. If the top looks pale, increase the oven temperature to 500°F, keeping a close eye to ensure it does not burn. If you’d like to brown the top of the cheesecake but prevent the inside from cooking any further, you can turn the broiler on—keep in mind that the cheesecake will rapidly darken within a couple of minutes, so be sure to check on it every 30 seconds until it reaches the desired color.

You can also check for doneness with a thermometer by sticking it into the center of the cake. When fully cooked, the internal temperature should read between 150°F to 155°F. For a firmer cheesecake, bake for the full 55 minutes (aim for an internal temperature no higher than 180°F). For a creamier interior, take the cheesecake out at 45 minutes.

Simply Recipes / Karishma Pradhan

Remove the cheesecake from the oven and let sit at room temperature for at least 5 hours until cooled. As it cools, the cheesecake will deflate and compact—this is normal.

Simply Recipes / Karishma Pradhan

Open the springform pan latch and remove the outer ring. Gently remove the parchment paper from the cake. At this point you can serve the cheesecake at room temperature or place it into the refrigerator to chill and serve it cold.

Simply Recipes / Karishma Pradhan

To serve, cut the cheesecake into individual slices and serve on its own or topped with a dollop of cinnamon whipped cream and a side of sherry.

You can store it in the refrigerator under a cake dome, or carefully place the outer ring back on the cake and wrap the top with plastic wrap. Refrigerate for 3 to 4 days.

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Fill a pot with water and place your immersion circulator inside. Set the temperature to 176°F and let the water come up to temperature. Make sure there is enough water in the pot to completely cover the jars.

In a stand mixer with the paddle attachment or with a hand mixer, beat together cream cheese and sugar at medium speed until it’s light and fluffy. Then add in the eggs, one at a time, and beat until combined.

Slowly add the buttermilk to the cream cheese mixture, mixing on low until it’s combined. Then add the vanilla and salt, and mix until the cheesecake mixture has no lumps and is an even consistency.

Stop the mixer a couple times and scrape down the sides of the bowl to make sure everything is evenly incorporated.

Transfer the mixture to a large measuring cup or bowl with a spout. Divide the cheesecake mixture among 6 jars, leaving about 1 1/2 inches of room at the top of each jar. Seal jars tightly with lids and bands, but don’t overtighten them.

Once the water has come to temperature, add the jars and cook for 90 minutes. Then remove the jars carefully and allow to cool. Refrigerate the jars to set the cheesecake completely before serving, although they can be served at room temperature as well.

Put the strawberries in a small pot over low heat with the sugar, lemon juice, and salt. Bring to a low simmer. Cook for 2 to 3 minutes until the strawberries just start to break down but are still spoonable. You aren’t making jam, so don’t overcook it. Allow topping to cool to room temperature.

Place a big spoonful of the strawberry topping over each jar along with a few spoonfuls of crumbled graham crackers.

Preheat oven to 350º. Crush the gingersnaps to create crumbs. Add melted butter, stir well to combined. Spread on baking sheet. Toast in the oven 3 – 5 minutes until crumbs start to brown. Cool.

Process the cream cheese, sugars, cream and vanilla in a food processor until smooth. Add the pumpkin puree, cinnamon, allspice, and cloves. Process until smooth.

Spoon a half of the graham cracker crumbs into four 1/2 cup-capacity dishes, layer on a few chopped pecans. Divide half of the cheesecake mixture evenly between the dishes and top with the remaining graham cracker or gingersnap crumbs and then more pecans. Divide the remaining cheesecake mixture between the dishes.

Garnish with whipped cream and pecans. Refrigerate for 1 hour or until firm.

Arrange a rack in the lower third of the oven.

Pulse the Oreos for the crust in a food processor fitted with the blade attachment until finely ground into crumbs. Pour in the melted butter and pulse a few times to distribute.

If you don't have a food processor: You can place the Oreos in a zip-top bag and crush them with a rolling pin. Transfer the Oreo crumbs to a large mixing bowl. Add the melted butter and stir to combine with a rubber spatula.

Cambrea Gordon Gordon / Simply Recipes

Dump the crumbs into the bottom of an ungreased 9x2 3/4-inch round springform pan. Use your fingers or the bottom of a glass to press the Oreos crumbs into the pan and slightly up the sides to form an even, compact crust.

Cambrea Gordon / Simply Recipes

Bake the crust in the preheated oven for 10 minutes. The kitchen should smell chocolatey and buttery. Set it aside to cool while preparing the cheesecake filling.

Reduce the oven temperature to 325°F.

Set a kettle or a large pot of water on the stove over medium-high heat and let it come to a boil while preparing the cheesecake filling. The boiling water will be used later for the water bath, where you’ll need enough water to fill a roasting pan halfway.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl with a hand mixer, beat the cream cheese, sugar, and flour on medium-low speed until smooth, about 2 minutes. Beating at medium-low speed prevents too much air from being incorporated into the batter, which can cause cracks during baking.

Cambrea Gordon / Simply Recipes

Add the eggs, one at a time, beating well on medium-low speed after each addition. Scrape down the bottom and sides of the bowl with a rubber spatula between additions.

Cambrea Gordon / Simply Recipes

Add the sour cream and vanilla extract and mix on low speed until combined. The batter should be creamy and smooth.

Cambrea Gordon / Simply Recipes

Pulse the Oreos in the food processor or crush them in a zip-top bag with a rolling pin. There should be a mix of large Oreo pieces and small crumbs.

Stir the crushed Oreos into the cheesecake batter with a rubber spatula.

Cambrea Gordon / Simply Recipes

Wrap the outside of the springform pan in 3 layers of heavy-duty aluminum foil, ensuring there are no holes or gaps where water could get through. Springform pans are not water-tight, and the foil prevents water from destroying the crust while baking in the water bath.

Pour the cheesecake batter over the crust in the prepared springform pan and set the cheesecake in the middle of a large roasting pan.

Place the nested pans in the oven. Carefully pour the boiling water into the roasting pan until the water reaches halfway up the sides of the springform pan.

Bake the cheesecake until set and only slightly jiggly in the middle two inches of the cake, 60 to 75 minutes.

Cambrea Gordon / Simply Recipes

Remove the roasting pan from the oven and let the cheesecake cool in the water bath for 1 hour.

Take the cheesecake out of the water bath and remove the aluminum foil. Set it on a wire rack to cool an hour longer before placing it in the refrigerator uncovered. You should chill your cheesecake overnight, or at least for 4 hours.

You can make your ganache when your cheesecake is close to being fully chilled. Place the white chocolate chips or chopped white chocolate in a medium bowl. In a small saucepan over medium heat, warm the heavy cream until it barely comes to a simmer, 1 to 2 minutes.

Pour the hot cream over the chocolate. Let it sit without stirring for 2 minutes. Gently stir the chocolate and cream together with a whisk or heat-proof spatula until completely smooth.

Set the ganache aside to cool slightly while making the whipped cream.

Cambrea Gordon / Simply Recipes

In the bowl of a stand mixer fitted with a whisk attachment, or in a large mixing bowl with a hand mixer, whip the heavy cream, powdered sugar, and vanilla to stiff peaks on medium-high speed, about 3 to 4 minutes. The cream should thicken and when you pull the whisk out of the bowl, the peak should stand up.

Cambrea Gordon / Simply Recipes

Once the cheesecake has chilled you can begin decorating. The ganache should have cooled slightly but still be a pourable consistency. If the ganache has set too much, you can rewarm it in the microwave in 10-second bursts, stirring each time, until smooth and spreadable.

For clean sides, leave the cheesecake in the pan while decorating; for artistic drips down the sides, or to cover the sides completely, remove the cheesecake from the pan before decorating.

Pour the ganache over the top of the cheesecake and spread evenly using an offset spatula or butter knife.

Cambrea Gordon / Simply Recipes

Fill a piping bag fitted with a large star tip with whipped cream. Pipe 12 rosettes of whipped cream along the edge of the cheesecake.

Cambrea Gordon / Simply Recipes

Slice 6 Oreos in half and place an Oreo half into each rosette of whipped cream. Chop or crush the remaining Oreo cookies and sprinkle them in the center of the cheesecake on top of the ganache.

Cambrea Gordon / Simply Recipes

Refrigerate the cheesecake until ready to serve.

Cambrea Gordon / Simply Recipes

Mix cream cheese and sugar in a bowl until smooth. Stir in vanilla extract. Thin filling with a little milk if it appears too thick; it should be the consistency of jelly.

Lay out 1 egg roll on a flat work surface. Add about 2 tablespoons of the cream cheese filling down the middle. Sprinkle a few chocolate chips on top. Brush edges of the wrapper with water. Fold in sides and roll up, pressing in edges to seal. Place seam side-down on a plate. Repeat with remaining wrappers, filling, and chocolate chips.

Heat oil in a deep saucepan over medium heat. Fry egg rolls in batches until golden brown, 1 to 2 minutes per side. Drain on paper towels.