Guest Post: 7 Delicious Cheesecake Recipes

The following is a guest post from Susan Colburn. Her amazing cheesecake recipes have us drooling!

The Ultimate Collection of Cheesecakes

Have you ever met a person who didn’t like cheesecake? Most people take pleasure in this divine dessert, although they may have a favorite when it comes to the flavor. Cheesecake comes in all sorts of varieties, including chocolate, fruit, no-bake, low-fat, classic, non-traditional, New York and Italian. If you’re on a mission to find the ultimate, to-die-for cheesecake recipe, check out this collection of cheesecakes. Not only will you find a signature cheesecake for which you become known, but you will amuse the cheesecake lovers in your social circle. Go ahead, make their day (and yours!).

Fruity Delight Cheesecake

Indulge in the creaminess of cheesecake and the freshness of fruit—it’s a fruit lover’s paradise!

Servings: 16

Ingredients

60 vanilla wafers, crushed (about 2 cups)

5 Tbsp. butter or margarine, melted

3 Tbsp. sugar

4 pkg. (8 oz. each) cream cheese, softened

1 cup sugar

2 Tbsp. flour

1 cup sour cream

1 pkg. (3.4 oz.) lemon-flavored instant pudding

4 eggs

2 cups thawed whipped topping

1 cup each blueberries, sliced fresh strawberries and sliced peeled kiwis

Directions

Heat oven to 325ºF.

Line 13×9-inch pan with foil, with ends of foil extending over sides. Mix wafer crumbs, butter and 3 Tbsp. sugar; press onto bottom of pan. Bake 10 minutes.

Beat cream cheese, 1 cup sugar and flour with mixer until well blended. Add sour cream; mix well. Blend in dry pudding mix. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.

Bake 1 hour or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan. Remove cheesecake from foil to tray; spread with whipped topping. Top with fruit just before serving.

Easy Tiramisu Cheesecake

If you’re entertaining a group of tiramisu enthusiasts, you simply cannot go wrong with this easy-to-make tiramisu cheesecake. Loaded with delicious cream cheese and flavored with instant coffee, it’s a winning cheesecake recipe!

Servings: 16

Ingredients

1 pkg. (12 oz.) vanilla wafers (about 88), divided

5 tsp. instant coffee, divided

3 Tbsp. hot water, divided

4 pkg. (8 oz. each) cream cheese, softened

1 cup sugar

1 cup sour cream

4 eggs

1 cup thawed whipped topping

2 Tbsp. unsweetened cocoa powder

Directions

Heat oven to 325°F.

Line 13×9-inch pan with foil, with ends of foil extending over sides. Spread half the wafers onto bottom of prepared pan. Add 2 tsp. coffee granules to 2 Tbsp. hot water; stir until dissolved. Brush half onto wafers in pan; reserve remaining dissolved coffee for later use.

Beat cream cheese and sugar in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Remove 3-1/2 cups batter; place in medium bowl. Dissolve remaining coffee granules in remaining hot water. Stir into removed batter; spread over wafers in pan. Top with remaining wafers; brush with remaining dissolved coffee. Cover with remaining plain batter.

Bake 45 minutes or until center is almost set. Cool. Refrigerate 3 hours. Use foil handles to lift cheesecake from pan. Spread with whipped topping just before serving; sprinkle with cocoa powder.

Berry Delicious Low-Fat Cheesecake

What’s fruity, creamy and delicious all over? This low-fat cheesecake recipe. Satisfy a multitude of sweet tooth cravings in just a few easy steps. Be prepared: your family and friends may come back for more!

Servings: 10

Ingredients

2 low-fat honey grahams, crushed (about 1/4 cup)

3 pkg. (8 oz. each) fat-free cream cheese, softened

3/4 cup sugar

1 tsp. lemon zest

1 Tbsp. lemon juice

1/2 tsp. vanilla

3 eggs

1/2 cup sliced fresh strawberries

1/2 cup blueberries

1/2 cup raspberries

2 Tbsp. strawberry jelly, melted

Directions

Heat oven to 300°F.

Sprinkle graham crumbs onto bottom of 9-inch pie plate sprayed with cooking spray. Beat next 5 ingredients with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.

Pour into pie plate.

Bake 45 minutes or until center is almost set. Cool completely. Refrigerate 3 hours. Top with fruit just before serving; drizzle with jelly.

Ancho Chile Chocolate Cake

OK, so you’re not in the mood for fruit and your distaste for tiramisu is strong—you must be a chocoholic! Indulge in the wonders of chocolate with this cheesecake recipe, and enjoy its slight twist by adding ancho chile pepper powder.

Servings: 16

Ingredients

18 Oreo cookies, crushed (about 2 cups)

2 Tbsp. butter or margarine, melted

4 pkg. (8 oz. each) cream cheese, softened

1 cup sugar

2 Tbsp. ancho chile pepper powder

1 pkg. (6 oz.) bittersweet baking chocolate, melted

4 eggs

Directions

Heat oven to 325ºF.

Mix crumbs and butter; press onto bottom of 9-inch springform pan.

Beat cream cheese and sugar with mixer until well blended. Add pepper powder and chocolate; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended; pour over crust.

Bake 1 hour 10 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

No-Bake White Chocolate Cheesecake

No muss, no fuss—that’s what you’ll be saying about this no-bake cheesecake recipe. Its fluffiness and white chocolate flavoring will bring happiness to your taste buds. Promise!

Servings: 8

Ingredients

1 pkg. (8 oz.) cream cheese, softened

1-1/4 cups cold milk, divided

1 pkg. (3.3 oz.) white chocolate-flavored instant pudding

1-1/2 cups thawed whipped topping

1 graham pie crust (6 oz.)

Directions

Beat cream cheese and 1/4 cup milk in large bowl with whisk until well blended.

Add remaining milk and dry pudding mix; beat with whisk 2 minutes. Stir in whipped topping until well blended. Spoon into crust.

Refrigerate 4 hours or until firm. Garnish with white chocolate curls just before serving.

Chocolate Cherry Cheesecake

Brace yourself: This chocolate-cherry cheesecake recipe is not for picky eaters. Loaded with chocolate, Oreo cookies, cream cheese and cherries, the flavor profile of this cheesecake is complex and completely fabulous.

Servings: 16

Ingredients

18 Oreo cookies, finely crushed (about 1-1/2 cups)

2 Tbsp. butter, melted

4 pkg. (8 oz. each) cream cheese, softened

1-1/2 cups sugar, divided

1 tsp. vanilla

4 eggs

6 squares semi-sweet baking chocolate, melted, cooled slightly

2 tsp. cornstarch

1/2 cup water

2 cups pitted frozen cherries

1 tsp. Mexican cinnamon (canela)

Directions

Heat oven to 325ºF.

Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan.

Beat cream cheese, 1 cup sugar and vanilla in large bowl with mixer until well blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Reserve 3 cups batter. Add melted chocolate to remaining batter; mix well. Pour over crust. Carefully spoon reserved batter over chocolate batter.

Bake 1 hour 5 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

Meanwhile, mix cornstarch and water in medium saucepan. Stir in remaining sugar. Add cherries; stir. Bring to boil on medium-high heat, stirring constantly; cook and stir on medium heat 2 minutes or until sugar is dissolved and sauce is thickened. Stir in cinnamon. Cool completely. Refrigerate until ready to spoon over cheesecake just before serving.

Citrus Cheesecake

Cut the calories in half by adding some citrus to your cheesecake. Featuring navel oranges and lemon-flavored gelatin, this cheesecake recipe includes layers of graham cracker crust, cheesecake and citrus marmalade—a lot of delicious flavors and textures to absorb and enjoy!

Servings: 16

Ingredients

1-1/2 cups graham cracker crumbs

1/2 cup plus 2 Tbsp. sugar, divided

1/4 cup (1/2 stick) butter, melted

2 pkg. (8 oz. each) cream cheese, softened

1/2 cup sour cream

2 eggs

3 navel oranges

2 pkg. (3 oz. each) lemon-flavored gelatin

Directions

Heat oven to 325°F.

Mix crumbs, 2 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.

Beat cream cheese and remaining sugar with mixer until well blended. Blend in sour cream. Add eggs, 1 at a time, beating on low after each just until blended. Zest 1 orange; stir zest into batter. (Reserve orange for later use.) Pour batter over crust.

Bake 45 minutes or until center is almost set. Cool completely. Meanwhile, prepare gelatin as directed on package. Refrigerate 30 minutes or until slightly thickened.

Remove peels from oranges; cut into 1/4-inch-thick slices. Arrange in circular pattern on top of cheesecake, overlapping slices slightly; cover with 1/3 cup gelatin. Refrigerate 15 minutes or until almost set. Spoon remaining gelatin over cheesecake. Refrigerate 2 hours or until gelatin is completely set. Run knife or metal spatula around rim of pan to loosen cake before removing rim.