Easy Cheesecake Recipe

These two recipes are easy cheesecake recipes that take minutes to make, but taste like you worked hard to create this delicious dessert!

Easy Cheesecake #1

Ingredients:

1 graham cracker pie crust
8 oz. soft cream cheese
1/3 cup sugar
2 teaspoons. vanilla
1 cup sour cream
8 oz. Cool Whip, slightly thawed

Easy Cheesecake Recipe #1 Directions:
1. Beat cream cheese until smooth, add sugar and mix well. Add sour cream and vanilla, mix well. Fold in Cool Whip.
2. Spoon into pie crust and chill for 4 hours.

Easy Cheesecake #2

This is an easy baked cheesecake recipe that is topped with a delicious sour cream and sugar topping. It is crustless, but you can easily add a graham cracker crust before filling your pie plate. It gets rave reviews at every family gathering!
Ingredients:

2 (8 oz.) cream cheese, softened
2/3 cup sugar
3 large eggs
1/2 teaspoon vanilla
3 Tablespoons sugar
8 oz. sour cream
1 teaspoon vanilla

Easy Cheesecake #2 Directions:
1. Beat cream cheese, 2/3 cup sugar, 3 eggs, and 1/2 teaspoon vanilla with mixer until smooth. Pour into well greased 9 inch pie plate.
2. Bake 22 to 25 minutes at 350 degrees F. Turn oven off. Remove cheesecake and cool for 5 minutes.
3. Combine 3 Tablespoons sugar, sour cream, and 1 teaspoon vanilla. Spread over warm cheesecake and return to oven for 5 minutes.
4. Cool and refrigerate.

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Strawberry Cheesecake Recipe

These are our favorite Strawberry Cheesecake recipes to delight the cheesecake lovers everywhere!
The first recipe is a tasty Strawberry Cheesecake recipe made from scratch with succulent strawberries as the topping. This cheesecake will earn praise from both cheesecake lovers and strawberry fans alike. It's smooth and rich perfection!

Strawberry Cheesecake Recipe

Ingredients:

1 cup graham cracker crumbs
3 Tablespoons butter, melted
3 Tablespoons sugar
2 packages (8 oz. each) cream cheese, softened
1/2 cup sugar
1 Tablespoon lemon juice
1 teaspoon grated lemon peel
1 cup sour cream
3 eggs
1 Tablespoons cornstarch
1 package (10 oz.) frozen strawberries, thawed
1/2 pint fresh strawberries, sliced

Directions:
1. Preheat oven to 325 degrees F
2. Mix cracker crumbs, butter and sugar. Press firmly into bottom of pan.
3. Bake 10 minutes, remove from oven and set aside.
4. Raise oven temperature to 350 degrees F.
5. Beat 1/2 cup sugar, cream cheese, lemon juice and lemon peel with electric mixer on medium speed until well blended.
6. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each egg is added just until blended. Pour into crust.
7. Bake 50 minutes or until center is almost set. Cool.
8. Drain strawberries, reserving liquid. In a medium saucepan add enough water to reserved liquid to measure 1/2 cup then mix in cornstarch, blending well.
9. Bring to boil on medium heat, stirring constantly. Boil 1 minute. Cool, then stir in the strawberries and spread evenly over cooled cheesecake.
Top cheesecake with sliced strawberries. Refrigerate at least 4 hours before serving.

This strawberry cheesecake recipe uses strawberry preserves as the topping, it is an easier version but is absolutely delicious!

Strawberry Cheesecake with Preserve Topping

Ingredients:

1 cup graham cracker crumbs
3 Tablespoons butter or margarine, melted
3 Tablespoons sugar
3 (8ounce) packages cream cheese, softened
3/4 cup sugar
3 eggs
1 teaspoon vanilla
1/2 cup heavy cream
1 cup strawberry preserves

Directions:
1. Preheat oven to 325 degrees F.
2. Mix cracker crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of pan. Bake 10 minutes.
3. Beat cream cheese and 3/4 cup sugar with electric mixer on medium until blended well. Add eggs one at a time, mixing on low speed after each addition until just blended. Add vanilla and cream; mix well.
4. Pour over crust.
5. Bake 50 to 55 minutes or until center is almost set. Refrigerate at least 4 hours. Top with preserves just before serving.

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Double Layer Pumpkin Cheesecake

 

Ingredients:

1 graham cracker pie crust
1 package (8 oz.)Philadelphia cream cheese, softened
1 cup plus 1 Tablespoon milk, divided
1 Tablespoons sugar
1 tub (8 oz.) Cool Whip, thawed, divided
1 can (15 oz.) pumpkin
2 packages (3.4 oz. each) vanilla pudding
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

Directions:
1. Beat cream cheese, 1 Tbsp. milk and sugar in large bowl until well blended.
2. Fold in 1/2 of whipped topping. Spread into crust.
3. Mix remaining milk, pumpkin, pudding mixes and spices 2 min. (Mixture will be thick.)
4. Spread over cream cheese layer.
5. Refrigerate 4 hours or until set. Top with remaining whipped topping just before serving.

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White Chocolate Cherry Pecan Cheesecake

Ingredients:

1 cup pecan halves, toasted, divided
1 1/2 cups  graham cracker crumbs
1/4 cup sugar
1/4 cup  (1/2 stick) butter, melted
3 pkg. (8 oz. each) cream Cheese, softened
1 can  (14 oz.) sweetened condensed milk
1 pkg. (6 oz.) Baker's White Chocolate, melted
2 tsp.  vanilla, divided
4 eggs
1 can  (21 oz.) cherry pie filling
1 cup thawed Cool Whip whipped topping

Directions:

1. Preheat oven to 300 degrees F.
2.  Reserve 16 of the pecan halves for garnish. Finely chop remaining pecans; mix with graham crumbs, sugar and butter. Press firmly onto bottom of pan.
3. Beat cream cheese in large bowl with electric mixer on medium speed until creamy.
4. Gradually add sweetened condensed milk, beating until well blended. Add chocolate and 1 tsp. of the vanilla; mix well.
5. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
6. Bake 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
7. When ready to serve, mix pie filling and remaining 1 tsp. vanilla; spoon over cheesecake. Top with whipped topping and reserved pecans.

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Lemon Cheesecake

A tart and tantalizing lemon cheesecake recipe that combines the zing of lemon with the sweetness of cheesecake.

This gets rave reviews from friends and family, it is a delicious dessert you're sure to love!

Ingredients:

2 cups graham cracker crumbs
2 Tablespoons sugar
6 Tablespoons butter, melted
6 ounce package lemon Jello
2 cups boiling water
8 ounces cream cheese
12 ounces evaporated milk, very cold

Lemon Cheesecake Directions:
1. Mix graham cracker crumbs, 1 tablespoon sugar, and melted butter or margarine.
2. Press graham cracker crumb mixture into the bottom of a 9"x13" pan.
3. Mix lemon Jello with 2 cups boiling water until Jello is dissolved.
4. Add cream cheese to Jello mixture, combining well.
5. In a chilled metal or glass bowl whip the very cold evaporated milk with the remaining 1 Tablespoon sugar; using an electric mixer.
6. Add Jello mixture to evaporated milk and continue to beat until well blended.
7. Pour into the graham cracker crust. Chill at least five hours until firm.

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Eggnog Cheesecake

The perfect cheesecake recipe for the holidays, adding the wonderfully seasonal taste of eggnog to cheesecake makes this dessert absolutely heavenly. This is the holiday treat they'll rave about long after the holidays!

Ingredients:

1 cup graham cracker crumbs
1 envelope unflavored gelatin
1/4 teaspoon ground nutmeg
8 oz. cream cheese, softened
1/4 cup sugar
1 cup eggnog
1/4 cup butter, melted
1/4 cup sugar
1/4 cup cold water
1 cup heavy whipping cream, whipped

Directions:
1. Combine crumbs, nutmeg, sugar, nutmeg and butter; press onto bottom of 9-inch springform pan.
2. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, at
medium speed on electric mixer until well blended. Gradually add eggnog and gelatin, mixing until well blended.
3. Chill until slightly thickened then fold in whipped cream. Pour into crust; refrigerate until firm.

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No Bake Cheesecake

These are two wonderful no bake cheesecake recipes. One is very simple but doesn't lack amazing flavor, the other is a bit richer and topped with fruit.

No Bake Cheesecake #1

A no bake cheesecake recipe that has all the flavor of the more difficult recipes. This is an easy dessert you'll love!

Ingredients:

1 graham cracker crust
2 8-ounce packages cream cheese, softened
1/4 cup white sugar
1 teaspoon pure vanilla extract
1 cup heavy whipping cream

Directions:
1. Beat the cream cheese until smooth, then slowly add the sugar and vanilla. Beat mixture until well blended.
2. In a clean chilled bowl, beat the whipping cream until soft peaks form.
3. Slowly beat the whipped cream into the cream cheese mixture.
4. Spoon filling mixture into graham cracker crust. Chill for 4-6 hours before serving.

No Bake Cheesecake #2

This is a no bake cheesecake recipe that's a bit richer than other versions, and includes fruit topping for the cheesecake.

Ingredients:
Filling Ingredients:

1 pkg. Philadelphia cream cheese (softened)
1/3 cup lemon juice
1 can Eagle Brand milk

Crust:

1 graham cracker pie crust

Topping:

Strawberry, blueberry or cherry pie filling

Directions:
1. Mix cream cheese, lemon juice and Eagle Brand milk until smooth and creamy.
2. Pour into graham cracker pie crust. Chill for 6 hours until firm.
3. Top with cherry, strawberry, or blueberry pie filling or serve plain.

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