Cheesecakes have indulgence written all over them. Learn to achieve success the first time, every time with techniques for the perfect crumb crust, velvety filling, and a smooth surface. Polish your skills with Classic New York-Style Cheesecake and then expand to other amazing combinations using fruits, nuts, or chocolate.
Classic New York-Style Cheesecake
White Chocolate-Dipped Berries
Chocolate Chip-Cookie Dough Cheesecake
Blueberry-Topped Lemon Cheesecake
Oatmeal-Butterscotch Cookie Cheesecake
Chocolate-Peanut Butter Cheesecake
Almond-Cherry Cheesecake Ribbon Pie
Vanilla-Scented Orange Cheesecake
Mocha-Chocolate Chip Cheesecake with Strawberries
RECIPE TECHNIQUE
New York Cheesecake is a pure version of the dessert, consisting simply of eggs, cream cheese, and sugar in a graham cracker crust. We added a tangy sour cream topping to counter the classic creamy filling. Each slice is a study in dessert perfection.
PREP: 40 minutes
BAKE: 55 minutes at 350°F
STAND: 45 minutes
COOL: 45 minutes
CHILL: 4 hours
MAKES: 16 servings
1. Allow cream cheese and eggs to stand at room temperature for 30 minutes. Meanwhile, for crust, in a large bowl combine crushed graham crackers and the 1 tablespoon sugar. Stir in melted butter. Press onto the bottom and 2 inches up the sides of a 10-inch springform pan.
2. Preheat oven to 350°F. In a large mixing bowl beat cream cheese and the 1¼ cups sugar with an electric mixer on medium to high speed until fluffy. Beat in flour on low speed until smooth. Stir in the eggs and 3 teaspoons of the vanilla. Gently stir in ½ cup of the sour cream. Pour batter into crust-lined pan. Place in a shallow baking pan in oven (if desired, see water bath tip).
3. Bake for 40 minutes or until a 2½-inch area around the outside edge appears set when gently shaken. Remove from oven. In a medium bowl stir together the remaining sour cream, the ¼ cup sugar, and the remaining 1 teaspoon vanilla. Using a spoon, spread mixture evenly over top of baked cheesecake. Return to oven and bake for 15 minutes more.
4. Cool in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen crust from sides of pan. Cool for 30 minutes more. Remove sides of pan; cool completely on rack. Cover and chill for at least 4 hours or overnight before serving. Let stand at room temperature for 15 minutes before slicing.
To Store: Place cheesecake in an airtight container; cover. Store in the refrigerator for up to 5 days.
PER SERVING: 466 cal., 35 g fat (20 g sat. fat), 132 mg chol., 342 mg sodium, 34 g carb., 0 g fiber, 6 g pro.
Use your fingers to press the crumb mixture into the bottom and up the sides of the springform pan.
If you like, run a small measuring cup over the crumb crust to smooth out bumps and make it even.
Beat softened cream cheese and sugar on medium to high speed until the mixture is smooth and fluffy. Stir in the eggs and vanilla.
Gently stir the sour cream into the cream cheese mixture.
Pour the filling into the crust-lined pan, spreading evenly. Bake cheesecake as directed.
Gently spread the sour cream topping over the top of the baked filling. Finish baking as directed.
MAKE IT MINE
Mix and match ingredients to create a new cheesecake favorite!
PREP: 30 minutes
BAKE: 40 minutes at 350°F
COOL: 2 hours
CHILL: 4 hours
MAKES: 12 servings
1. Preheat oven to 350°F. In a medium bowl combine Crumbs, nuts, the 1 tablespoon sugar, and Spice. Stir in melted butter. Press onto bottom and 1½ inches up sides of a 9-inch springform pan.
2. In a large mixing bowl beat Dairy, Sweetener, flour, and Flavoring with electric mixer on medium to high speed until combined. Beat in milk. Stir in eggs and, if using, Stir-In. Pour into crust-lined pan. Dot with Swirl-In (if using); use a thin spatula to marble. Place pan in shallow baking pan.
3. Bake for 40 to 50 minutes or until a 2½-inch area around the outside edge appears set when gently shaken.
4. Cool in pan on a wire rack for 15 minutes. Loosen crust from sides of pan. Cool for 30 minutes more. Remove sides of pan; cool completely on rack. Cover and chill for at least 4 hours. If desired, serve with Topping.
PREP: 30 minutes
BAKE: 45 minutes at 350°F
COOL: 2 hours
CHILL: 4 hours to overnight
MAKES: 8 servings
1. Allow cream cheese and eggs to stand at room temperature for 30 minutes. Meanwhile, preheat oven to 350°F. For crust, in a small bowl toss together crushed cookies and melted butter until combined. Press crumb mixture onto the bottom of an 8-inch springform pan that has a removable bottom; set aside.
2. In a large mixing bowl beat cream cheese and the 6 ounces melted white chocolate with an electric mixer on medium to high speed until combined. Beat in sugar until fluffy. Using a fork, lightly beat eggs. Add eggs, sour cream, and vanilla to cream cheese mixture; beat on low speed just until combined. Pour filling over crust in pan, spreading evenly. Place in a shallow baking pan.
3. Bake about 45 minutes or until a 2½-inch area around outside edge appears set when gently shaken.
4. Cool in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen cheesecake from sides of pan. Cool for 30 minutes more. Remove sides of pan; cool cheesecake completely on rack. Cover and chill for at least 4 hours or overnight before serving.
5. If desired, arrange White Chocolate-Dipped Berries on top of cheesecake.
White Chocolate-Dipped Berries: Rinse whole fresh berries such as raspberries, blackberries, and small strawberries under cool water; pat gently with paper towels to remove moisture. Let stand until completely dry. Dip berries in cooled, melted white chocolate (with cocoa butter), letting excess drip off. Let stand on waxed paper until chocolate is set.
Test Kitchen Tip: This cheesecake puffs during baking, then settles as it cools. The surface of the cheesecake may crack. To help prevent cracks from forming, try baking the cheesecake in a water bath (see tip). You can also use the berries to cover up cracks in the top.
To Store: Place cheesecake in an airtight container; cover. Store in the refrigerator for up to 5 days.
PER SERVING: 580 cal., 40 g fat (21 g sat. fat), 160 mg chol., 374 mg sodium, 47 g carb., 0 g fiber, 9 g pro.
MAKE IT MINI
PREP: 25 minutes
BAKE: 1 hour at 350°F
COOL: 2 hours
CHILL: 4 hours to overnight
MAKES: 12 servings
1. Allow cream cheese and eggs to stand at room temperature for 30 minutes. Meanwhile, preheat oven to 350°F. For crust, in a medium bowl stir together crushed cookies and 1 tablespoon granulated sugar. Stir in melted butter until combined. Press mixture onto the bottom and 1½ inches up the sides of a 9-inch springform pan; set aside.
2. In a large mixing bowl beat cream cheese, ½ cup granulated sugar, brown sugar, flour, and vanilla with an electric mixer on medium to high speed until combined. Beat in milk until smooth. Using a fork, lightly beat the eggs. Stir eggs into cream cheese mixture.
3. Pour half of the cream cheese mixture into crust-lined pan, spreading evenly. Gently drop half of the cookie dough by teaspoons onto cream cheese mixture in pan. Repeat with the remaining cream cheese mixture and the remaining cookie dough. Poke dough down just below surface. Sprinkle top with chocolate pieces. Place springform pan in a shallow baking pan.
4. Bake for 60 to 65 minutes or until a 2½-inch area around outside edge appears set when gently shaken.
5. Cool in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen crust from sides of pan. Cool for 30 minutes more. Remove sides of pan; cool completely on rack. Cover and chill for at least 4 hours or overnight before serving.
*Test Kitchen Tip: If using finely crushed graham crackers, increase the butter to ½ cup.
To Store: Place cheesecake in an airtight container; cover. Store in the refrigerator for up to 5 days.
PER SERVING: 587 cal., 36 g fat (17 g sat. fat), 126 mg chol., 392 mg sodium, 61 g carb., 1 g fiber, 8 g pro.
PREP: 25 minutes
BAKE: 40 minutes at 350°F
COOL: 2 hours
CHILL: 4 hours to overnight
MAKES: 12 servings
1. Allow cream cheese and eggs to stand at room temperature for 30 minutes. Meanwhile, preheat oven to 350°F. For crust, in a medium bowl stir together crushed cookies and 1 tablespoon sugar. Stir in melted butter until combined. Press mixture onto the bottom and 1½ inches up the sides of a 9-inch springform pan; set aside.
2. In a large mixing bowl beat cream cheese, sour cream, the 1 cup sugar, the flour, vanilla, and ½ teaspoon of the cinnamon with an electric mixer on medium to high speed until smooth. Using a fork, lightly beat eggs. Stir eggs into the cream cheese mixture.
3. In a small bowl stir together the 1 tablespoon sugar and the remaining ½ teaspoon cinnamon. Pour cream cheese mixture into crust-lined pan, spreading evenly. Sprinkle with sugar-cinnamon mixture. Place springform pan in a shallow baking pan.
4. Bake for 40 to 50 minutes or until a 2½-inch area around outside edge appears set when gently shaken. Cool in springform pan on a wire rack for 15 minutes. Using a small sharp knife, loosen crust from sides of pan. Cool for 30 minutes more. Remove the sides of pan; cool cheesecake completely on wire rack. Cover and chill for at least 4 hours or overnight before serving.
To Store: Place cheesecake in an airtight container; cover. Store in the refrigerator for up to 5 days.
PER SERVING: 412 cal., 27 g fat (14 g sat. fat), 108 mg chol., 310 mg sodium, 39 g carb., 0 g fiber, 5 g pro.
Place foil-wrapped cheesecake in pan; slowly add boiling water.
PREP: 1¼ hours
BAKE: 20 minutes at 350°F
BAKE: 1¼ hours at 325°F
COOL: 2 hours
CHILL: 6 hours to overnight
MAKES: 16 servings
1. Allow butter, cream cheese, mascarpone cheese, and eggs to stand at room temperature for 30 minutes. Meanwhile, preheat oven to 350°F. Wrap a double layer of foil around the bottom and sides of an ungreased 9-inch springform pan to form a watertight seal; set pan aside.
2. For crust, in a medium mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the ¼ cup sugar; beat until combined. Add flour, cornmeal, and salt; beat until crumbly. Press mixture onto the bottom of the foil-wrapped pan. Bake for 20 minutes. Reduce oven temperature to 325°F.
3. Meanwhile, in a very large mixing bowl combine cream cheese, mascarpone cheese, and the 1½ cups sugar. Beat on medium to high speed until smooth. Using a fork, lightly beat eggs. Add eggs, lemon peel, and 3 tablespoons lemon juice to cheese mixture, beating on low speed just until combined. Pour over crust, spreading evenly. Place the foil-wrapped springform pan in a roasting pan. Pour enough hot water into roasting pan to reach halfway up side of springform pan.
4. Bake for 1¼ to 1½ hours or until a 2-inch area around the outside edge appears set and the center appears nearly set when shaken.
5. Remove springform pan from water. Cool in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen edges of cheesecake from sides of pan; cool completely on rack. Remove foil. Cover and chill for at least 6 hours or overnight before serving.
6. For blueberry topping, in a medium saucepan combine 2 cups of the blueberries, the ½ cup sugar, 3 tablespoons lemon juice, and the water. Cook and stir until mixture comes to boiling. Boil gently, uncovered, for 15 to 20 minutes or until slightly thickened. Stir in the remaining 1 cup blueberries; cook for 2 minutes more. Cool; cover and chill until ready to serve.
7. To serve, remove sides of springform pan. Slice cheesecake; spoon topping over each serving of cheesecake.
To Store: Place cheesecake in an airtight container; cover. Place blueberry topping in another airtight container; cover. Store in the refrigerator for up to 3 days.
PER SERVING: 456 cal., 31 g fat (17 g sat. fat), 114 mg chol., 252 mg sodium, 42 g carb., 1 g fiber, 6 g pro.
PREP: 25 minutes
BAKE: 45 minutes at 350°F
COOL: 2 hours
CHILL: 4 hours to overnight
MAKES: 12 servings
1. Allow cream cheese and eggs to stand at room temperature for 30 minutes. Meanwhile, preheat oven to 350°F. For crust, in a food processor combine oats, pecans, the 2 tablespoons brown sugar, and the cinnamon. Cover and process with on/off pulses until oats and nuts are finely chopped. Add melted butter; cover and process with on/off pulses just until combined. Remove ¼ cup of the oat mixture; set aside. Press the remaining oat mixture onto the bottom and about 1 inch up the sides of a 9-inch springform pan; set aside.
2. For filling, in a large mixing bowl beat cream cheese, granulated sugar, the ½ cup brown sugar, the flour, vanilla, and, if desired, orange peel with an electric mixer on medium to high speed until combined. Beat in milk until smooth. Using a fork, lightly beat eggs. Stir eggs and 1 cup of the butterscotch pieces into cream cheese mixture.
3. Pour filling into crust-lined pan, spreading evenly. Sprinkle the reserved oat mixture and the remaining ¼ cup butterscotch pieces around outside edge. Place springform pan in a shallow baking pan.
4. Bake for 45 to 50 minutes or until a 2½-inch area around outside edge appears set when gently shaken.
5. Cool in springform pan on a wire rack for 15 minutes. Using a small sharp knife, loosen crust from sides of pan. Cool for 30 minutes more. Remove sides of pan; cool cheesecake completely on wire rack. Cover and chill for at least 4 hours or overnight before serving.
To Store: Place cheesecake in an airtight container; cover. Store in the refrigerator for up to 5 days.
PER SERVING: 580 cal., 39 g fat (23 g sat. fat), 130 mg chol., 291 mg sodium, 50 g carb., 2 g fiber, 8 g pro.
PREP: 35 minutes
BAKE: 53 minutes at 350°F
COOL: 2 hours
CHILL: 4 hours to overnight
MAKES: 12 servings
1. Allow cream cheese and eggs to stand at room temperature for 30 minutes. Meanwhile, preheat oven to 350°F. For crust, in a medium bowl combine crushed cookies and melted butter. Press mixture onto the bottom and 1½ inches up the sides of a 9-inch springform pan. Bake for 8 minutes. Cool on a wire rack.
2. In a small saucepan combine chocolate and whipping cream. Cook over low heat until chocolate is melted and mixture is smooth, stirring frequently. Pour 1½ cups of the chocolate mixture into crust-lined pan, spreading evenly. Chill in the freezer for 10 minutes.
3. In a large mixing bowl beat cream cheese and peanut butter with an electric mixer on medium to high speed until smooth. Beat in brown sugar until combined. Using a fork, lightly beat eggs. Add eggs to cream cheese mixture, beating just until combined. Stir in vanilla. Carefully pour cream cheese mixture over chocolate layer in pan.
4. Bake about 45 minutes or until a 2½-inch area around outside edge appears set when gently shaken. Cool in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen crust from sides of pan. Cool for 30 minutes more. Remove sides of pan. Cool cheesecake completely on wire rack. Spread the remaining chocolate mixture over top of cheesecake. Top with peanut butter cups. Cover and chill for at least 4 hours or overnight.
To Store: Place cheesecake in an airtight container; cover. Store in the refrigerator for up to 3 days.
PER SERVING: 746 cal., 53 g fat (27 g sat. fat), 146 mg chol., 397 mg sodium, 64 g carb., 3 g fiber, 12 g pro.
PREP: 45 minutes
BAKE: 23 minutes at 425°F
BAKE: 25 minutes at 350°F
COOL: 2 hours
CHILL: 5 hours to overnight
MAKES: 12 servings
1. Drain cherries, reserving 1 cup of the liquid. In a medium saucepan stir together the 1 cup sugar and the cornstarch. Add cherries and the reserved liquid. Bring to boiling, stirring to dissolve sugar; reduce heat. Boil gently, uncovered, for 1 minute; cool. Cover and chill until needed.
2. For pastry, in a medium bowl stir together flour, ground almonds, the 1 teaspoon sugar, and the salt. Using a pastry blender, cut in butter until pieces are pea size. Sprinkle 1 tablespoon of the water over part of the flour mixture; toss gently with a fork. Push moistened pastry to one side of bowl. Repeat moistening flour mixture, using 1 tablespoon of the water at a time, until all of the flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together. Cover and chill for 1 hour.
3. Meanwhile, allow cream cheese and eggs to stand at room temperature for 30 minutes. Preheat oven to 425°F. On a lightly floured surface, roll pastry into an 11-inch circle. Ease pastry circle into a 9-inch pie plate without stretching it. Trim pastry to ½ inch beyond edge of pie plate. Fold under extra pastry; crimp edge as desired. Bake for 8 minutes. Spoon half of the cherry mixture into pastry-lined pie plate. Bake for 15 minutes.
4. In a large mixing bowl beat cream cheese with an electric mixer on medium to high speed for 30 seconds. Add the ½ cup sugar, the vanilla, and almond extract; beat until combined. Using a fork, lightly beat eggs. Add eggs to cream cheese mixture; beat just until combined.
5. Reduce oven temperature to 350°F. Spread cream cheese mixture evenly over cherry layer in pie plate. Bake about 25 minutes more or until cream cheese layer is set. Cool on a wire rack.
6. Spread the remaining cherry mixture over pie. Cover and chill for at least 4 hours or overnight.
To Store: Loosely cover pie with foil or place in a covered container. Store in the refrigerator for up to 24 hours.
PER SERVING: 329 cal., 16 g fat (9 g sat. fat), 72 mg chol., 243 mg sodium, 44 g carb., 1 g fiber, 4 g pro.
PREP: 35 minutes
BAKE: 50 minutes at 350°F
COOL: 2 hours
CHILL: 4 hours to overnight
MAKES: 16 servings
1. Allow cream cheese and eggs to stand at room temperature for 30 minutes. Meanwhile, preheat oven to 350°F. For crust, in a medium bowl stir together crushed cookies, almonds, and the 1 tablespoon sugar. Stir in melted butter. Press crumb mixture onto the bottom and about 1½ inches up the sides of a 9-inch springform pan. Sprinkle crust with grated milk chocolate; set aside.
2. For filling, in a small heavy saucepan heat and stir chopped milk chocolate over low heat until melted and smooth; cool. In a large mixing bowl beat cream cheese, the ¾ cup sugar, ½ cup milk, and the vanilla with an electric mixer on medium to high speed until combined. Beat in flour. Beat in the cooled chocolate. Using a fork, lightly beat eggs. Add eggs to cream cheese mixture, beating on low speed just until combined. Set aside ½ cup of the filling. Pour the remaining filling into the crust-lined pan.
3. In a small heavy saucepan heat and stir chopped bittersweet chocolate over low heat until melted and smooth; cool slightly. Combine melted chocolate, the reserved ½ cup batter, and the 2 tablespoons milk. Dot bittersweet chocolate mixture over filling; use a thin metal spatula or table knife to swirl into filling. Place springform pan in a shallow baking pan.
4. Bake for 50 to 55 minutes or until a 2½-inch area around outside edge appears set with gently shaken.
5. Cool cheesecake in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen the crust from sides of pan. Let cool for 30 minutes more. Remove the sides of the pan. Cool cheesecake completely on rack. Cover and chill at least 4 hours or overnight before serving.
To Store: Place cheesecake in an airtight container; cover. Store in the refrigerator for up to 5 days.
PER SERVING: 433 cal., 30 g fat (16 g sat. fat), 101 mg chol., 265 mg sodium, 36 g carb., 2 g fiber, 7 g pro.
1. Spoon the bittersweet chocolate mixture in small mounds on top of the cheesecake batter.
2. Use a table knife to gently swirl the two mixtures together to create the marble effect.
PREP: 35 minutes
BAKE: 43 minutes at 350°F
COOL: 2 hours
CHILL: 8 hours to overnight
MAKES: 16 servings
1. Allow cream cheese, mascarpone cheese, and eggs to stand at room temperature for 30 minutes. Meanwhile, preheat oven to 350°F. Grease a 10-inch springform pan; set aside. In a food processor or blender combine the 1½ cups walnut pieces and the ¼ cup granulated sugar; cover and process with several on/off pulses until fine crumbs form. Add the ¼ cup melted butter; pulse to mix. Press crumb mixture firmly into the bottom of the prepared springform pan. Bake for 8 to 10 minutes or until crust is firm and light brown on the edges. Cool in pan on a wire rack.
2. In a large mixing bowl combine cream cheese, mascarpone cheese, the ⅓ cup granulated sugar, and the brown sugar. Beat with an electric mixer on medium to high speed about 5 minutes or until very light and fluffy. Scrape down sides of bowl; beat for 1 minute more. Add eggs, one at a time, beating well after each addition. Stir in the 1 teaspoon vanilla, the maple flavoring, and the ¼ teaspoon salt; mix well.
3. Pour cheese mixture into cooled crust. Bake in the 350°F oven for 25 to 30 minutes or until cheesecake is puffy around the edges but jiggles slightly when gently shaken. Cool in pan on a wire rack for 20 minutes.
4. In a small bowl combine yogurt, maple syrup, the ½ teaspoon vanilla, and the ⅛ teaspoon salt. Spread yogurt mixture evenly over cheesecake, spreading to within ½ inch of edges. Bake in the 350°F oven for 10 minutes more. Remove cheesecake from oven; while hot, run a thin knife around the edges of cheesecake. Cool completely in pan on a wire rack. Cover and chill for at least 8 hours or overnight.
5. To serve, loosen cheesecake from sides of pan; remove sides of pan. If desired, garnish with candied walnuts.
To Store: Place cheesecake in an airtight container and store in refrigerator for up to 5 days.
PER SERVING: 359 cal., 29 g fat (13 g sat. fat), 103 mg chol., 212 mg sodium, 20 g carb., 1 g fiber, 9 g pro.
MAKE IT MINI
PREP: 30 minutes
BAKE: 1¼ hours at 325°F
COOL: 2 hours
CHILL: 4 hours to overnight
MAKES: 16 servings
1. Allow cream cheese and eggs to stand at room temperature for 30 minutes. Meanwhile, preheat oven to 325°F. Grease the bottom of a 9-inch springform pan; set aside. Prepare cake mix according to package directions, except add 2 tablespoons melted butter. Pour batter into the prepared pan, spreading evenly. Bake for 25 minutes.
2. Meanwhile, for cheesecake filling, in a large mixing bowl beat cream cheese, sugar, and vanilla with an electric mixer on medium to high speed until smooth. Using a fork, lightly the beat eggs. Add eggs all at once, beating on low speed just until combined. Stir in sour cream. Carefully pour filling over cake layer in pan.
3. Bake for 50 to 55 minutes or until a 2-inch area around the outside edge appears set when gently shaken. Cool in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen edges of cheesecake from sides of pan. Cool completely on the rack. Remove sides of pan. Cover cheesecake and chill for at least 4 hours or overnight.
4. Before serving, in a small saucepan bring whipping cream to simmering. Remove from heat. Add chocolate; stir until chocolate is melted and mixture is smooth. Stir in the 2 tablespoons softened butter. Chill about 15 minutes or until slightly thickened, stirring once. Spoon chocolate mixture onto cheesecake, spreading to cover top.
To Store: Place cheesecake or mini cheesecakes in an airtight container; cover. Store in the refrigerator for up to 3 days.
PER SERVING: 347 cal., 24 g fat (12 g sat. fat), 102 mg chol., 272 mg sodium, 30 g carb., 1 g fiber, 5 g pro.
PREP: 30 minutes
BAKE: 45 minutes at 350°F
COOL: 2 hours
CHILL: 4 hours to overnight
MAKES: 12 servings
1. Allow cream cheese and eggs to stand at room temperature for 30 minutes. Meanwhile, for crust, in a medium bowl combine the crushed cookies and butter. Press cookie mixture onto the bottom and about 2 inches up the sides of an 8-inch springform pan. Chill crust until needed.
2. In a small saucepan combine chocolate, the water, and the 1 tablespoon espresso coffee powder. Cook and stir over low heat until chocolate starts to melt. Remove from heat; stir until chocolate is melted and smooth. Stir in coffee liqueur; cool.
3. Preheat oven to 350°F. For filling, in a large mixing bowl beat cream cheese, sugar, flour, and vanilla with an electric mixer on medium to high speed until smooth. Using a fork, lightly beat eggs. Stir eggs into cream cheese mixture. Reserve 2 cups of the filling; cover and chill.
4. Stir cooled chocolate mixture into the remaining filling, stirring just until combined. Pour chocolate filling into crust-lined pan; place pan in a shallow baking pan.
5. Bake about 30 minutes or until edge is set (center will be soft-set). Remove reserved filling from the refrigerator 10 minutes before needed. Carefully pour reserved filling in a ring around the outside edge of the cheesecake filling (where the filling is set). Gently spread in an even layer over entire surface. Bake for 15 to 20 minutes more or until center appears nearly set when gently shaken.
6. Cool in pan on a wire rack for 10 minutes. Using a small sharp knife, loosen crust from sides of pan; cool for 30 minutes more. Remove sides of pan; cool cheesecake completely on rack. Cover and chill for at least 4 hours or overnight before serving. If desired, dust cheesecake with additional espresso coffee powder before serving.
To Store: Place cheesecake in an airtight container; cover. Store in the refrigerator for up to 5 days.
PER SERVING: 424 cal., 29 g fat (17 g sat. fat), 146 mg chol., 333 mg sodium, 35 g carb., 2 g fiber, 8 g pro.
PREP: 40 minutes
BAKE: 45 minutes at 375°F
COOL: 2 hours
CHILL: 4 hours to overnight
MAKES: 12 servings
1. Allow cream cheese, sour cream, and eggs to stand at room temperature for 30 minutes. Meanwhile, for crust, in a medium bowl combine crushed graham crackers, pecans, and 1 tablespoon sugar. Stir in melted butter. Press mixture onto the bottom and about 2 inches up the sides of an 8- or 9-inch springform pan; set aside.
2. Preheat oven to 375°F. If using vanilla bean, use the tip of a small sharp knife to scrape out seeds (see tip); set aside. In a large mixing bowl beat cream cheese, sour cream, the 1 cup sugar, and the flour with an electric mixer on medium to high speed until combined. Using a fork, lightly beat eggs. Add eggs to cream cheese mixture, beating just until combined. Divide batter in half. Stir orange peel and food coloring into half of the batter. Stir vanilla seeds or vanilla bean paste into the remaining batter.
3. Pour orange batter into crust-lined pan, spreading evenly. Spoon vanilla batter over orange layer, gently spreading evenly. Place springform pan in a shallow baking pan.
4. Bake for 45 to 55 minutes for the 8-inch pan, 40 to 50 minutes for the 9-inch pan, or until a 2½-inch area around outside edge appears set when gently shaken.
5. Cool in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen crust from sides of pan. Cool for 30 minutes more. Remove sides of pan; cool completely on wire rack.
6. Spoon marmalade over top of cheesecake; carefully spread to outside edge.* Cover and chill for at least 4 hours or overnight before serving.
*Test Kitchen Tip: If the marmalade is too thick to spread, microwave on 100 percent power (high) for 15 to 20 seconds to reach spreading consistency.
To Store: Place cheesecake in an airtight container; cover. Store in the refrigerator for up to 3 days.
PER SERVING: 431 cal., 28 g fat (15 g sat. fat), 134 mg chol., 293 mg sodium, 40 g carb., 1 g fiber, 6 g pro.
MAKE IT MINI
PREP: 40 minutes
BAKE: 45 minutes at 350°F
COOL: 2 hours
CHILL: 4 hours to overnight
MAKES: 12 servings
1. Allow cream cheese and eggs to stand at room temperature for 30 minutes. Meanwhile, preheat oven to 350°F. In a medium bowl combine crushed cookies, the 1 tablespoon granulated sugar, and 1 teaspoon of the lemon peel; stir in butter. Press mixture evenly onto the bottom and about 1½ inches up the side of a 9-inch springform pan; set aside.
2. In a large mixing bowl beat cream cheese with an electric mixer on medium to high speed for 30 seconds. Add ½ cup granulated sugar, the brown sugar, and flour. Beat until combined. Beat in milk until smooth. Using a fork, lightly beat eggs. Stir eggs and the remaining ½ teaspoon lemon peel into cream cheese mixture. Fold in dried cranberries. Pour cream cheese mixture into crust-lined pan. Sprinkle with fresh cranberries. Place springform pan in a shallow baking pan.
3. Bake for 45 to 50 minutes or until a 2½-inch area around the outside edge appears set when gently shaken.
4. Cool in pan on a wire rack for 15 minutes. Using a knife, loosen edges of cheesecake from sides of pan; cool for 30 minutes more. Remove sides of pan; cool completely on rack. Cover and chill for at least 4 hours or overnight before serving. If desired, garnish with Sugared Cranberries and lemon peel curls.
*Test Kitchen Tip : To make sugared cranberries, roll frozen cranberries in sugar to coat. Place on waxed paper; let stand at room temperature until dry.
To Store: Place cheesecake or mini cheesecakes in an airtight container; cover. Store in the refrigerator for up to 3 days.
PER SERVING: 421 cal., 28 g fat (15 g sat. fat), 129 mg chol., 356 mg sodium, 39 g carb., 1 g fiber, 6 g pro.
PREP: 35 minutes
BAKE: 45 minutes at 350°F
COOL: 2 hours
CHILL: 4 hours to overnight
MAKES: 12 servings
1. Allow cream cheese and eggs to stand at room temperature for 30 minutes. Meanwhile, for crust, in a medium bowl combine crushed cookies and melted butter. Press mixture evenly onto bottom and 1¾ inches up the sides of an ungreased 9-inch springform pan. Chill until needed.
2. Preheat oven to 350°F. For filling, in a small heavy saucepan combine chopped semisweet chocolate and unsweetened chocolate. Cook over low heat until melted, stirring occasionally. Cool slightly.
3. In a large bowl combine cream cheese, 1¼ cups sugar, flour, and vanilla. Beat with an electric mixer on medium to high speed until smooth. With mixer running, slowly add melted chocolate, beating on low speed just until combined. Using a fork, lightly beat eggs. Add eggs all at once to cream cheese mixture, beating on low speed just until combined. Stir coffee crystals into milk until dissolved. Stir milk mixture and miniature chocolate pieces into cream cheese mixture. Pour filling into crust-lined pan. Place springform pan in a shallow baking pan.
4. Bake for 45 to 50 minutes or until the center appears nearly set when gently shaken.
5. Cool in springform pan on a wire rack for 15 minutes. Using a small sharp knife, loosen crust from sides of pan. Cool for 30 minutes more. Remove sides of pan; cool completely on rack. Cover and chill for at least 4 hours or overnight before serving.
6. Meanwhile, in a small bowl combine strawberries, 2 tablespoons sugar, and the orange peel. Cover and chill for up to 4 hours.
7. To serve, top cheesecake with strawberry mixture and, if desired, whipped cream.
To Store: Place cheesecake (without toppings) in an airtight container; cover. Store in the refrigerator for up to 5 days.
PER SERVING: 587 cal., 37 g fat (21 g sat. fat), 147 mg chol., 339 mg sodium, 59 g carb., 2 g fiber, 9 g pro.
Chocolate-Almond Cheesecake: Prepare as directed, except omit chocolate cookies and melted butter. For almond crust, use 2 teaspoons butter to grease the bottom and sides of a 9-inch springform pan. Press 1 cup finely ground toasted almonds evenly on the bottom and 1¾ inches up the sides of the greased pan. Chill crust until needed. Continue as directed.
PER SERVING: 522 cal., 34 g fat, (18 g sat. fat), 135 mg chol., 214 mg sodium, 49 g carb., 3 g fiber, 9 g pro.
PREP: 30 minutes
BAKE: 1 hour 33 minutes at 350°F
COOL: 2 hours
CHILL: overnight
MAKES: 16 servings
1. Allow butter, cream cheese, and eggs to stand at room temperature for 30 minutes. Meanwhile, preheat oven to 350°F. Wrap a double layer of foil around the bottom and sides of an ungreased 9-inch springform pan to form a watertight seal; set aside.
2. For crust, in a small mixing bowl combine the butter and the ¼ cup sugar. Beat with an electric mixer on medium to high speed until fluffy. Add flour and crushed cookies; beat until combined. Press mixture onto the bottom of the prepared pan. Bake for 18 to 20 minutes or until golden brown. Cool on a wire rack.
3. For filling, in a large mixing bowl combine cream cheese and the 1½ cups sugar. Beat on medium to high speed until fluffy. Using a fork, lightly beat eggs. Add eggs, pumpkin, cinnamon, vanilla, ginger, nutmeg, allspice, and cloves; beat on low speed just until combined. Pour into crust-lined pan, spreading evenly.
4. Place the foil-wrapped pan in a large roasting pan. Pour enough boiling water into roasting pan to reach halfway up sides of the springform pan.
5. Bake for 1¼ to 1½ hours or until a 2-inch area around the outside edge appears set and the center appears nearly set when gently shaken. Carefully remove springform pan from water. Remove foil from pan. Cool cheesecake completely in pan on a wire rack. Cover cheesecake in pan and chill overnight.
6. Prepare Sugared Pepitas; set aside. Using a small sharp knife, loosen cheesecake from sides of pan. Remove sides of pan. Sprinkle pepitas over cheesecake.
Sugared Pepitas: Preheat oven to 325°F. Grease a 15×10×1-inch baking pan; set aside. In a small bowl combine 1 egg white, 2 tablespoons sugar, ¼ teaspoon ground cinnamon, and ⅛ teaspoon salt. Add ½ cup raw pepitas (pumpkin seeds); stir gently to coat. Spread pepitas in a single layer in the prepared baking pan. Bake for 15 to 20 minutes or until seeds start to brown, stirring occasionally. Cool completely (pepitas will crisp slightly while cooling).
To Store: Place cheesecake in an airtight container; cover. Store in the refrigerator for up to 5 days.
PER SERVING: 393 cal., 27 g fat (14 g sat. fat), 123 mg chol., 256 mg sodium, 34 g carb., 1 g fiber, 7 g pro.
