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Discover Pinterest’s 10 best ideas and inspiration for Cheesecake. Get inspired and try out new things.

Christmas Cheesecake- Cranberry Jam White Chocolate Mousse Cheesecake!

Amazing Christmas Cheesecake to make your holidays magic. Vanilla bean cheesecake layered with an easy cranberry jam and smooth white chocolate mousse.

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Cinnamon Roll Cheesecake | The BEST Cheesecake Recipe Ever

15 · 60 minutes · This Cinnamon Roll Cheesecake is a delicious thick and creamy cheesecake with a ribbon of cinnamon running through it, topped off with cream cheese icing. It's truly exquisite!

13 ingredients

  • 4 Eggs
Baking & Spices
  • 2 cups Brown sugar, lightly packed
  • 18 tsp Cinnamon, ground
  • 15 tbsp Flour
  • 1 1/2 cups Powdered sugar
  • 20 tbsp Sugar
  • 2 1/2 tsp Vanilla
  • 1 1/2 cups Nilla wafer crumbs
  • 23 tbsp Butter
  • 3 8-ounce packages Cream cheese
  • 2 tbsp Cream cheese
  • 4 tbsp Milk
  • 1 cup Sour cream
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Key Lime Cheesecake

Key Lime Cheesecake When tossing around ideas on what to take to our friends' house for dinner this weekend, my husband suggested key lime cheesecake. So, I googled some pictures and found one that looked good. I landed on cheesecakefactorymenu.com. Just from the look of things, the sight seems to be unofficial, so although I got the recipe from this site, I don't think it's an actual Cheesecake Factory recipe. The original recipe made a large cheesecake, which would have been too much, so I adjusted amounts and made a 7-inch cheesecake. After adjusting, the recipe only called for 3 tablespoons of lime juice, and that just didn't sound like enough to give something like this much lime flavor or kick. So after making it with the 3 tablespoons of key lime juice, I thought a nice thin limey glaze on top would help, just in case. So I found a recipe for a lemon glaze on Creative Culinary, and substituted key lime juice for the lemon juice. The cheesecake tastes perfect. It's creamy, but not wet; tart, but not sour. It's a good key lime cheesecake, if that's what you're into. Me, I usually like chocolatey or caramely cheesecakes best, but I was able to eat a healthy slice of this and enjoy it. The interesting thing to me about this cheesecake, is how beautifully shaped it is. I'm wondering if it's the 3 tablespoons of flour, along with the water bath, that allowed it to rise and stay as high as it did. I love that it didn't get that high outside ridge with the sunken middle, and it's so tall. I will have to try the flour in other recipes to see if I get similar results. Note: cheesecakefactorymenu.com is no longer a working site, so I guess I'll have to be glad I got their recipe before they stopped doing what they do. Key Lime Cheesecake --adapted from cheesecakefactorymenu.com Ingredients: Crust 1 cup graham cracker crumbs
 1/3 cup butter, melted
 1 tablespoon sugar Filling 2 1/2 sticks (20 oz. total) cream cheese at room temperature
 2/3 cup sugar 1/2 cup sour cream at room temperature
 3 tablespoons flour 3 eggs at room temperature 1 1/2 teaspoons vanilla extract 1/4 cup heavy cream 3 tablespoons key lime juice (6 tablespoons if using regular lime juice) Glaze (adapted from Creative Culinary) 1/4 cup sugar 3/4 tablespoon cornstarch 1/4 cup water 2 tablespoons key lime/lime juice Topping/Garnish 1 cup heavy cream, whipped with 2 tablespoons powdered sugar (or make stabilized whipped cream) Sliced key limes/limes Directions: Mix graham crackers, melted butter, and sugar in a medium bowl or plastic bag. Pour into a 7-inch spring form pan that's been coated with non-stick cooking spray. Carefully spread crumb mixture evenly over the bottom and press firmly all over. Put a layer of heavy duty aluminum foil on the bottom and up the sides of the spring from pan as a protective barrier to keep the water from getting into the cheesecake. I also like to put my pan into an oven-proof plastic turkey bag (top open) and then put it in the water bath, just to ensure I don't get a soggy cheesecake. Preheat oven to 475 degrees Fahrenheit. Place a large shallow pan filled with 1 inch of water into the oven to create the water bath. In a large bowl (or the bowl of a standing mixer), beat the cream cheese with an electric mixer on low speed. Gradually beat in the sugar, sour cream, flour, and vanilla until smooth. Scrape down the sides of the bowl. Add the eggs, 1/4 cup heavy cream, and lime juice and continue to beat until the mixture is smooth and creamy. Pour the cheesecake filling into the spring form pan. Place the pan into the water bath in the oven. After 8 minutes, reduce heat to 350 degrees and bake for another 40 minutes, or until filling is puffed, set, and light brown. Remove from oven and from the water bath, and allow to cool on a wire rack. Once cooled to room temperature, take the foil off, put a paper towel over the pan, and then cover with the foil (you can use a new piece of foil, but reusing is just as good). Refrigerate overnight. For the glaze, combine the sugar, cornstarch, water, and lime juice in a small pan. Mix until smooth. Bring to boil over medium heat, stirring constantly. Cook for 3 minutes. Cool/chill until cool, but not set. Pour cooled glaze into the center and spread evenly with an offset or rubber spatula. Refrigerate until glaze is cold and firm. Pipe whipped cream around the top of the cheesecake, if desired. Garnish with lime slices. Refrigerate until ready to serve. Makes about 8 servings Paper umbrellas under plastic wrap keep whipped cream pretty.

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Cranberry and White Chocolate Mini Cheesecakes

9 · 55 minutes · These delicious white chocolate mini cheesecakes are perfect for holiday entertaining. They have a cookie crumb crust, an easy to make cranberry jam layer, and the creamiest cheesecake that's lightly flavored with white chocolate. Baked in mini canning jars, they look great on the table and transport easily. You will LOVE these!

13 ingredients

  • 2 cups Cranberries, fresh or frozen
  • 36 Cranberries
  • 3 sprigs Rosemary
  • 2 Eggs, large
Baking & Spices
  • 1 2/3 cup Sugar
  • 2 tsp Vanilla
  • 3 oz White chocolate
  • 1 cup Graham cracker cookie crumbs, gluten-free
  • 2 tbsp Butter
  • 1/4 cup Half & half cream
  • 12 oz Philadelphia cream cheese
  • 1/2 cup Sour cream
  • 1/2 cup Water
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Fluffy Lemon Ricotta Cheesecake

A lovely baked lemon ricotta cheesecake dessert, so light and airy. Perfect for Easter, Mother's Day or any time of the year! It's out of this world delicious

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Pineapple Cheesecake Dessert

This No-Bake Pineapple Cheesecake Dessert is a great and fast dessert with a tangy and sweet flavor that is simple to make.

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No-Bake Carrot Cake Cheesecake (Vegan) - Addicted to Dates

9 · This No-Bake Carrot Cake Cheesecake is made with wholesome plant-based ingredients and comes together in just a few easy steps. The base consists of a raw spiced carrot cake mixture and it's topped with creamy and tangy cashew cheesecake.

19 ingredients

  • 1 cup Carrots
  • 2 Carrots, medium
  • 1/2 tsp Ginger, ground
  • 8 Medjool dates, pitted
  • 1 tsp Zest, orange
  • 1 tbsp Lemon juice
  • 1/2 cup Maple syrup, pure
  • 7 oz Vegan cream cheese
Baking & Spices
  • 1/2 cup Caster sugar
  • 1 1/2 tsp Cinnamon, ground
  • 1/2 cup Coconut flour
  • 1/2 tsp Nutmeg, ground
  • 1/4 tsp Sea salt
  • 2 tsp Vanilla extract
Oils & Vinegars
  • 1/4 cup Coconut oil
Nuts & Seeds
  • 2 1/2 cup Cashew
  • 1 cup Coconut flakes, toasted
  • 3/4 cup Greek style yoghurt, vegan
  • 1 cup Water
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Raspberry Cheesecake Truffles

4 · Raspberry Cheesecake Truffles are delicious, sweet and tart bites of creamy cheesecake filling stuffed inside a rich chocolate shell. These truffles make the perfect Valentine's Day dessert!

7 ingredients

  • 3/4 cup Raspberries, fresh
Baking & Spices
  • 15 oz Baking chocolate, semi-sweet
  • 3/4 cup Cool whip
  • 1/2 cup Powdered sugar
  • 1 tsp Vanilla
  • 3/4 cup Graham crackers crumbs
  • 8 oz Cream cheese
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The Best New York Cheesecake New York Cheesecake (Jim Fobel's Old-Fashioned Baking Book)

1 · How to make The Best New York Cheesecake New York Cheesecake (Jim Fobel's Old-Fashioned Baking Book)

9 ingredients

  • 1 tsp Lemon, zest
  • 5 Eggs, large
  • 1 tsp Lemon juice, fresh
Baking & Spices
  • 2 tbsp Cornstarch
  • 1 1/2 cups Sugar
  • 1 1/2 tsp Vanilla extract
  • 8 tbsp Butter, unsalted
  • 4 8-ounce packages Cream cheese
  • 2 cups Sour cream
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