They’re Lovin’ It! Here’s what They’re Sayin’:

“The best cheesecake ever.”

—PAMELA M.

For some folks, making cheesecake is one of those super intimidating, daunting experiences. But I’m here to make it as easy as possible. And not just that but I’m going to ease the intimidation while also giving you the best recipe there is online. Y’all ready?

What is New York Cheesecake?

What makes a New York cheesecake official is its dense texture, which feels so smooth and rich you can’t eat more than a small slice without regretting it later.

It should be satiny and creamy, with a seriously velvety taste. My mouth is watering even as I type out these words. 

The Lowdown of the Best New York Cheesecake Recipe

Cuisine Inspiration: Classic American

Primary Cooking Method: Baking

Dietary Info: Dairy packed. Can be made gluten-free with some ingredient swaps

Key Flavor: Seriously decadent, rich, creamy and filled with vanilla-y tangy notes

Skill Level: Intermediate (Bring those baking skills)

Restaurant-Worthy

If you are used to buying a slice at a restaurant, you will be amazed at how this bakery-quality masterpiece rivals anything you have ever tasted while dining out.

Silky, Rich and So Dreamy

This legit will be the best classic New York cheesecake recipe you will ever taste. It’s luxuriously smooth with each bite being straight up heavenly and decadent.

More Foolproof Than You Think!

Whipping up a New York style cheesecake is actually easier than you think. Follow my tricks, tips and straightforward instructions, and you can achieve greatness boos!

Ingredients You’ll Need to Make New York Style Cheesecake

• Graham Cracker Crust: I combine the texture of graham cracker crumbs with a hint of sugar and melted butter creating that classic crunch that contrasts with the smooth filling.
• Cream Cheese: Go with full fat baby! Make sure you keep it room temp to mix it up super smooth.
• Granulated Sugar: This gives the perfect sweetness to the filling.
• Eggs: These help bind the filling together and bring in some richness.
• Sour Cream: This adds that tang and moisture to the mix so it’s smooth.
• Heavy Cream: If you want a super-duper rich and creamy cheesecake, toss in the cream.
• Flour: This ingredient brings structure to the ingredients and provides a flawless no cracked top!!! Even without a water bath!
• Vanilla bean paste: This takes that vanilla flavor to new heights!

How to Make New York Cheesecake

Step 1: Make the Crust

1

Whisk together graham cracker crumbs, sugar and melted butter.

2

Press mixture into the bottom of a non-stick sprayed springform pan and bake in a preheated oven of 350 degrees F (175 degrees C) for 10 minutes.

Step 2: Make the Filling and Bake

3

In the bowl of your stand mixer, beat together cream cheese and sugar until completely smooth.

4

Next add heavy cream then add eggs one at a time, mixing until incorporated.

5

Next, add sour cream, vanilla bean paste and flour and mix until smooth. Pour cheesecake filling into baked crust. Bake cheesecake for 1 hour and 5 minutes then turn the oven off and allow the cake to cool in the oven with the door closed for 4 hours.

How to Serve New York Style Cheesecake

• Dollop It Up: Add a nice dollop of whipped cream and some berries to the side of each slice like a restaurant would.
• Get Fruity: Add drizzles of strawberry sauce, strawberry preserves or apple butter to the side of each slice of this New York cheesecake recipe.
• Drizzle It Up!: Spoon chocolate ganache or easy caramel sauce over the top of each slice.

Meal Plan: Holiday Meal with New York Cheesecake

This roasted turkey breast is a delish and easy main dish to serve in this menu.

Twice baked potatoes are filled with so much flavor and are a great side for this menu.

Green bean casserole is one of my fave holiday veggies ever. Gotta get some greens in before eating that cheesecake.

These yeast rolls are like pillows! They are the perfect bread option here.

Recipe Substitutions

• Graham Cracker Crumbs: You can swap these out with Oreo crumbs or shortbread crumbs.
• Heavy Whipping Cream: You can use half-and-half or evaporated milk here.
• Sour Cream: Greek yogurt is a great sub here boos.
• Vanilla Bean Paste: You can replace with vanilla extract if that’s all you have around.

Recipe Variations and Additions

• Booze It Up: Swap out some of the heavy cream with a delish Irish cream liqueur.
• Extract Swap: Change the vanilla to orange, lemon or even almond extract.
• Get Into the Chocolate: Replace the flour with cocoa powder to get that chocolate in the mix.
• Gluten-Free: Replace the flour with your fave baking 1:1 gluten-free option and gluten-free graham cracker crumbs swap.

Expert Tips and Tricks

• The best cheesecake starts with a perfect crust.  The graham cracker crust must be crisp, buttery and sweet.  I have some awesome tips on How to Make a Graham Cracker Crust in this post.  Prebaking the crust also makes sure that it stays crisp.
• Start with room temperature ingredients. This will ensure that your cheesecake does not have lumps. And believe me, you don’t want that.
• Use a Water Bath: For extra insurance against cracks and more moisture, USE A WATER BATH!  Don’t be fooled, once your cheesecake is in the oven, even with the incredible moist ingredients, you are not in the clear yet. You still run the risk of a dry cheesecake. To prevent this, we bake a cheesecake with a pan of water in the oven. This will generate steam, and a steam oven will prevent the cheesecake from drying out.
• Don’t open the oven while baking! You don’t want to let all that steamy air out. Changes in temperature during baking can cause the cheesecake to crack or sink in the middle. Don’t poke anything into the center of a cheesecake to see if it’s done. All you’ll do is make a hole in it. Instead, just give it a jiggle. If it’s firm at the edges and still wobbles a little in the center, it’s done.
• Cool Completely Before Chilling. Keep it chilled in the fridge overnight until you are ready to serve. This will prevent a warm cheesecake from sweating in a cold fridge trapping condensation and creating a soggy cheesecake.

Water Bath Tips

Triple wrap your cheesecake pan all the way up the sides with heavy duty foil.  I also use parchment paper underneath the foil just in case.

MAKE SURE THE PAN IS COMPLETELY COVERED.  IF THERE ARE ANY OPENINGS, WATER COULD SEEP IN AND YOU COULD HAVE A VERY SOGGY CHEESECAKE. 

The result should be simple and minimalist, sweet and rich. It should not be citrusy, vanilla-scented, fluffy, mousse-like, leaden, gummy, chewy, or starchy. It should be absolutely perfect. So much so, it could turn the most avid cheesecake hater into a believer.

How to Store New York Cheesecake

Once your New York style cheesecake has fully cooled (totally cooled boos, don’t play around), cover it tightly with plastic wrap or aluminum foil, or pop it in an airtight container. Keep it in the fridge, and it’ll stay fresh for a good while.

How long will New York Cheesecake last in the fridge?

This cheesecake will last 4 to 5 days in the fridge.

Can I freeze New York style cheesecake?

Yep, you can freeze it! Wrap the whole cheesecake or individual slices (no need to defrost the entire thing! Unless you wanna eat the whole thing, I won’t judge) in plastic wrap and then foil, or use a freezer-safe bag. It’ll stay fresh for up to 3 months y’all.

Frequently Asked Questions

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New York Cheesecake

Silky, Rich, Creamy and perfectly smooth, this New York cheesecake is the dessert of your dreams!  With a few tips and tricks, you can make a restaurant favorite right at home! Better than the Cheesecake Factory!

Course Dessert

Cuisine American

Prep Time 40 minutes minutes

Cook Time 1 hour hour

Cooling Time 12 hours hours

Total Time 13 hours hours 40 minutes minutes

Servings 12 servings

Calories 401kcal

Author Jocelyn Delk Adams

Ingredients

For The Crust

• 1 1/2 cup graham cracker crumbs
• 3 tbsp granulated sugar
• 5 tbsp melted butter

For The Cheesecake Filling

• 32 oz cream cheese 4 (8 ounces) packages/ room temperature
• 1 1/2 cups granulated sugar
• 3/4 cup heavy whipping cream
• 4 large eggs room temperature
• 1 cup sour cream room temperature
• 1 1/2 tbsp vanilla bean paste
• 1/4 cup all-purpose flour

US Customary – Metric

Instructions

For The Crust

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9 inch springform pan with at least 2 ¾ inch sides or a 10 inch springform pan with non-stick baking spray. Make sure it is properly secured too!
• Whisk together graham cracker crumbs, sugar and melted butter. Press mixture into the bottom of the springform pan and bake in the oven for 10 minutes. 

For the Cheesecake Filling

• In the bowl of your stand mixer, beat together cream cheese and sugar until completely smooth. Next add heavy cream then add eggs one at a time, mixing until incorporated.
• Next add sour cream, vanilla bean paste and flour and mix until smooth.
• Pour cheesecake filling into baked crust.
• Bake cheesecake for 1 hour and 5 minutes then turn the oven off and allow the cake to cool in the oven with the door closed for 4 hours.
• Remove cheesecake from oven and allow it to come to room temperature for an additional 30 minutes then store in the refrigerator overnight before serving.

Notes

How to Store New York Cheesecake

Once your cheesecake has fully cooled (totally cooled boos, don’t play around), cover it tightly with plastic wrap or aluminum foil, or pop it in an airtight container. Keep it in the fridge, and it’ll stay fresh for a good while.

How long will New York Cheesecake last in the fridge?

This cheesecake will last 4 to 5 days in the fridge.

Can I freeze New York style cheesecake?

Yep, you can freeze it! Wrap the whole cheesecake or individual slices (no need to defrost the entire thing! Unless you wanna eat the whole thing, I won’t judge) in plastic wrap and then foil, or use a freezer-safe bag. It’ll stay fresh for up to 3 months y’all.

Nutrition

Calories: 401kcal | Carbohydrates: 46g | Protein: 15g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 107mg | Sodium: 682mg | Potassium: 286mg | Fiber: 1g | Sugar: 36g | Vitamin A: 605IU | Vitamin C: 1mg | Calcium: 313mg | Iron: 1mg

The post The BEST New York Cheesecake Recipe appeared first on Grandbaby Cakes.

I ain’t ashamed to say that I think about making cheesecake every week, and the moment fall hits, this Pumpkin Cheesecake recipe starts callin’ my name like it’s on speed dial! Not only does it bring all the fall flavor you could ever want, but it’s also pretty easy to make. No water bath, no complicated steps, just pure, simple pumpkin-spiced goodness. So go ahead, grab your mixer, and let’s get bakin’ y’all!

The Lowdown on This Pumpkin Cheesecake

Cuisine Inspiration: Classic American

Primary Cooking Method: Oven

Key Flavor: Pumpkin spice goodness with a buttery, cinnamon-kissed crust

Skill Level: Easy peasy!

Amazing Crust

This ain’t your average cheesecake crust! The gingersnaps add a sweet and spicy kick that pairs so well with the creamy pumpkin filling.

No-Fuss Baking

Forget the water bath, boo! You don’t need it for this cheesecake, and that’s a win in my book. Just pop it in the oven, let it bake up, and let it cool right in there.

Make-Ahead Friendly

You can whip this up a day ahead, and it only gets better as it chills overnight. Perfect for when you need a little extra time to get everything else on the table without the last-minute scramble.

Ingredients you’ll need to make Pumpkin Cheesecake

• Gingersnaps: You can use any store-bought brand, just make sure they’re dry and crispy, not the soft ones.
• Granulated Sugar: A must for both the crust and the cheesecake filling.
• Butter: Melted to bind that gingersnap crust together. Salted or unsalted, whichever you’ve got on hand will work just fine.
• Cream Cheese: Full-fat y’all! Make sure it’s room temp so you don’t end up with any lumps.
• Sour Cream: This adds a little tang and keeps things nice and smooth.
• Heavy Cream: If you want a super-duper rich and creamy pumpkin cheesecake, you have to use heavy cream.
• Light Brown Sugar: Gives the cheesecake a deeper, caramel-like sweetness.
• Eggs: Large ones, room temp. They help bind everything together.
• Pumpkin Puree: Be sure to double-check those labels, y’all! You want pure pumpkin puree, not pumpkin pie filling. The puree gives us that real-deal pumpkin flavor without any extra ingredients.
• All-Purpose Flour: Just a lil’ bit to stabilize the cheesecake.
• Vanilla Extract: Pure vanilla extract is always best, but if you’ve got vanilla bean paste, even better!
• Cinnamon & Nutmeg: These spices bring that warm fall flavor to the recipe. Don’t skimp on ’em boo, they’re what makes this pumpkin cheesecake sing!

How to make Pumpkin Cheesecake

Step 1: Prep the Crust and Bake It

1

Add gingersnaps, sugar, and butter to a bowl.

2

Mix them together.

3

Press gingersnap crust into the bottom of the pan.

4

Add a layer of parchment paper and place either pie weights or fill it with dry beans to act as weights.

5

Bake for a few and then set aside to completely cool.

Step 2: Whip the Cheesecake Mixture

6

Add cream cheese, sour cream, heavy cream, brown sugar and granulated sugar to the mixing bowl and mix on high speed until well mixed.

7

Mix in eggs, one at a time until well incorporated. Scrape down the sides of the bowl as needed.

8

Add in pumpkin puree and blend well.

9

Slow mixer down to low or medium low depending on your mixer. Add flour, vanilla, ground cinnamon and nutmeg.

10

Mix well, making sure the mixture is mixed all the way at the bottom of the bowl.

Step 2: Bake It Up!

11

Add cheesecake mixture into the springform pan.

12

Bake until almost completely set in the middle.

What to serve with this easy pumpkin cheesecake

• Top It Off with Some Ice Cream: Serve up a scoop (or two!) of vanilla bean, cookie butter, or mocha ice cream on the side.
• Drizzle with Caramel Sauce: You can go with my regular caramel or my vegan caramel sauce, both are de-lish!
• Whipped Cream, of Course!: No pumpkin cheesecake is complete without a dollop of fluffy whipped cream! It’s THE ultimate pairing, y’all.
• Cozy Hot Beverages: Serve your cheesecake with a warm cup of spiced apple cider, wassail, or a rich French hot chocolate (you have to try my white hot chocolate boos!). Absolute perfection for those chilly fall nights.

Menu Option: Complete Meal With Pumpkin Cheesecake

These turkey legs are generously seasoned and oven-roasted, great for a gathering and are easy to clean up.

This cornbread salad is the real thing! A Southern classic and a great way to use up leftover cornbread.

These candied yams are another classic Southern side dish made up of thinly sliced sweet potatoes and a spiced candied mixture.

My fluffy sweet potato biscuits are pillowy, flaky and perfectly spiced.

Recipe Substitutions

• Gingersnaps: Swap them with graham crackers or even vanilla wafers. The flavor’s gonna be a little different, but your crust will still be bomb.
• Heavy Cream: Forgot to buy heavy cream? No biggie boo, sub in half-and-half.
• Sour Cream: Grab some Greek yogurt instead. Just make sure it’s plain and full-fat, and you’re good to go.
• Cheesecake Bars: Switch to a square pan and cut your pumpkin cheesecake into easy, grab-and-go bars. Perfect for a party!

Recipe Variations and Additions

• Extra Gingersnap Crumbs: Don’t waste ’em! Sprinkle them over the top for a crunchy finish. Easy and delish.
• Go Nuts: Toss in some toasted pecans or walnuts on top for that addictive crunch.
• Top It All Off: Get creative with toppings! Try adding a drizzle of chocolate ganache, or go with a sprinkle of cinnamon on top before serving.
• More Pumpkin: Mix in an extra tablespoon of pumpkin puree to the batter or swirl a little more on top for a pretty marbled effect.

Expert Tips and Tricks for making the best pumpkin cheesecake recipe

1. Crush Those Cookies: No food processor? Pop your gingersnaps into a plastic bag, grab a rolling pin, and go to town. You’ll have perfect crumbs in no time!
2. Mix It Good: If you’re working with a hand mixer, make sure you scrape down the bottom of that bowl with a spatula or whisk. You don’t want any sneaky lumps on your cheesecake mixture.
3. Cool Your Jets: Whatever you do, don’t rush the cooling! Leave that cheesecake in the oven to cool slowly or it might crack on ya, even if it looks perfect when it comes out.
4. Smooth Crust: Grab a flat-bottomed measuring cup or even a drinking glass to press down the crust. It’ll give you a nice, even base.

How to store Pumpkin Cheesecake

Once your cheesecake has fully cooled, cover it tightly with plastic wrap or aluminum foil, or pop it in an airtight container. Keep it in the fridge, and it’ll stay fresh for a good while.

How long will Pumpkin Cheesecake last in the fridge?

This beauty will last 4 to 5 days in the fridge. If you can resist the sudden cheesecake cravings, of course!

Can I freeze creamy pumpkin cheesecake?

Yep, you can freeze this cheesecake! Wrap the whole cheesecake or individual slices (no need to defrost the entire thing! Unless you wanna eat the whole thing, I won’t judge) in plastic wrap and then foil, or use a freezer-safe bag. It’ll stay fresh for up to 3 months.

Frequently asked questions

Alright boos, that’s a wrap on this creamy Pumpkin Cheesecake! Whether you’re servin’ it up for Thanksgiving or just because, I promise it’ll be a hit. Now, if you’ll excuse me, I’m off to “taste test” another slice… Ya’know, for research!

More Cheesecake Recipes

• Caramel Apple Cheesecake Recipe
• Sweet Potato Cheesecake Recipe
• Peanut Butter Cup Cheesecake
• THE BEST Chocolate Cheesecake
• Butter Pecan Cheesecake (With How To Video!)

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Pumpkin Cheesecake

Super easy pumpkin cheesecake baked in the oven (no water bath!) with a gingersnap crust and pumpkin puree for that real deal flava!

Course Dessert

Cuisine American

Prep Time 45 minutes minutes

Cook Time 50 minutes minutes

Rest Time 4 hours hours

Total Time 5 hours hours 35 minutes minutes

Servings 10 slices

Calories 593kcal

Author Jocelyn Delk Adams

Equipment

• Springform Pan
• Stand mixer

Ingredients

For the Crust:

• 5.5 ounces or between 20-24 gingersnaps crushed or pulsed in a food processor into crumbs (will need 1, ½ cup total of crumbs)
• 3 tablespoons granulated sugar
• 5 tablespoons melted butter

For the Cheesecake:

• 24 ounces cream cheese room temperature
• ¼ cup sour cream room temperature
• ¼ cup heavy cream room temperature
• 1 ¼ cups light brown sugar packed
• ½ cup granulated sugar
• 4 large eggs
• 2 cups canned pumpkin puree
• 2 tablespoons all-purpose flour
• 1 tablespoon pure vanilla extract
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg

Instructions

For the Crust:

• Preheat the oven to 350°F degrees. Prepare a 9 inch spring form pan with non-stick baking spray and flour. Make sure it is completely secure.
• Whisk together gingersnaps, sugar, and butter.
• Press gingersnap crust into the bottom of the pan. You can use the bottom of a measuring cup if you need to help push it down. Add a layer of parchment paper and place either pie weights or fill it with dry beans to act as weights. Bake for 7-8 minutes and then set aside to completely cool.

For the Cheesecake:

• Add cream cheese, sour cream, heavy cream, brown sugar and granulated sugar to the mixing bowl and mix for about 4-5 minutes on high speed until well mixed. Brush down the sides of the bowl. Preheat the oven to 350°F.
• Mix in four eggs, one at a time until well incorporated. Scrape down the sides of the bowl as needed. Then add in pumpkin puree and blend well.
• Slow mixer down to low or medium low depending on your mixer. Add flour, vanilla, ground cinnamon and nutmeg. Mix well. Make sure the mixture is mixed all the way at the bottom of the bowl.
• Add mixture into the springform pan.
• Bake for 45-50 minutes until almost completely set in the middle. If you shake it, it will have a slight jiggle to it. It will continue to bake while it sits in the oven. Turn off the oven and leave cheesecake in the oven with the door closed for 4 hours. Remove cheesecake from the oven and refrigerate overnight, covered.
• Serve with whipped cream if desired.

Notes

1. Crush Those Cookies: No food processor? Pop your gingersnaps into a plastic bag, grab a rolling pin, and go to town. You’ll have perfect crumbs in no time!
2. Mix It Good: If you’re working with a hand mixer, make sure you scrape down the bottom of that bowl with a spatula or whisk. You don’t want any sneaky lumps on your cheesecake mixture.
3. Cool Your Jets: Whatever you do, don’t rush the cooling! Leave that cheesecake in the oven to cool slowly or it might crack on ya, even if it looks perfect when it comes out.
4. Smooth Crust: Grab a flat-bottomed measuring cup or even a drinking glass to press down the crust. It’ll give you a nice, even base.

Nutrition

Serving: 1 slice | Calories: 593kcal | Carbohydrates: 62g | Protein: 8g | Fat: 36g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 159mg | Sodium: 384mg | Potassium: 324mg | Fiber: 2g | Sugar: 48g | Vitamin A: 8934IU | Vitamin C: 2mg | Calcium: 136mg | Iron: 2mg

The post Pumpkin Cheesecake appeared first on Grandbaby Cakes.

Red Velvet Cheesecake!  Yes, there is a thing called red velvet cheesecake and it is BOMB! Red velvet cake is so fun and just WOW and when you combine the flavors into a cheesecake it might even be better than the original.. just sayin’.

The Low Down on This Red Velvet Cheesecake Recipe

Cuisine Inspiration: Southern elegance meets classic cheesecake.
Primary Cooking Method: Baking
Key Flavor: Velvety red velvet, rich chocolatey crust, and tangy cream cheese.
Skill Level: Intermediate

• Stunning Elegance. The brilliant red color makes this dessert a true showstopper and it tastes great too!
• Winning Combination. Red velvet cheesecake has all the tanginess you expect from cheesecake with the subtle cocoa essence you want in a red velvet dessert. It’s like the cake and frosting are baked into one delicious dessert.
• Perfect for Special Occasions. It’s stunning look and delicious flavor makes this the perfect dessert to serve for a special occasion but that certainly doesn’t mean you can’t enjoy it whenever the craving strikes.
• Simple Ingredients. Making cheesecake requires basic ingredients which are all easy to find any most grocery stores.
• Step by Step. If you’re intimidated by making homemade cheesecake, well worry no more! I’m sharing all my top tips, detailed instructions with photos, and much more to walk you through the process of making this dessert.

Ingredients to Make Red Velvet Cheesecake

• Crushed Chocolate Cream Sandwich Cookies: The base of all good things, bringing that crunchy, chocolatey goodness.
• Cream Cheese: The heart and soul of any cheesecake, bringing that creamy, tangy flavor. We’re also infusing our whipped cream with it for more tangy goodness.
• Heavy Whipping Cream: The higher fat content in heavy cream gives the cheesecake that luxurious, rich texture.
• Large Eggs: The binding force that gives structure to our creamy dream.
• Sour Cream: Adds a subtle tang and extra creaminess to the cheesecake.
• Cocoa Powder: A hint of chocolate because red velvet and cocoa are besties.
• Red Food Coloring: This is where the magic happens – turn that batter into a ravishing red!
• Granulated Sugar: Just a bit for sweetening up our topping just right.
• Heavy Whipping Cream: Whipped into fluffy perfection to create a cloud-like topping.

How to Make Red Velvet Cheesecake

Step 1: Make the Crust

Before you get going, preheat the oven to 350°F and thoroughly spray a 10-inch springform pan with non-stick baking spray.

1. Combine the chocolate cookie crumbs and sugar with melted butter in a medium bowl.
2. Whisk them together.
3. Press the mixture into the bottom of the springform pan.
4. Bake in the preheated oven for 10 minutes.

Step 2: Make the Cheesecake Filling

1. Mix the cream cheese and sugar at medium speed until completely blended and smooth.
2. Add in the heavy cream, and then add in eggs one at a time. Mix after adding each one until it’s incorporated.
3. Pour in the sour cream, vanilla extract, cocoa powder, red food coloring, and flour.
4. Mix until the entire batter is smooth. Be sure to scrape down the sides as needed.
5. Pour the batter into the prepared pan with the cookie crust. Place the cheesecake pan inside a larger pan and slowly fill the large pan with boiling water halfway up the sides of the springform pan. This step isn’t necessary because the cheesecake bakes up nicely with no cracks without it but if you want extra assurance, you should add the water bath.
6. Bake the cheesecake for an hour. Turn the oven off and let the cake cool in the oven with the door closed for 4 additional hours. Remove the cheesecake from the oven after 4 hours and let it rest on the counter until it is completely room temperature. Chill the cheesecake by placing it in the refrigerator and chilling overnight.

Step 3: Make the Whipped Cream

1. Add the cream cheese to a medium mixing bowl and mix on high speed.
2. Slowly add the sugar and beat for 5 minutes until completely smooth.
3. Add the heavy whipping cream to the mixture.
4. Beat on high speed until the cream cheese is fluffy and high peaks have formed.

Step 4: Assemble the Cheesecake

1. Top cheesecake with whipped cream in a decorative pattern and serve.

Tips for Making the Best Cheesecake

• Plan and Review the Recipe. This is not a difficult recipe but it does require time to make. There’s no way to rush things and end up with good results. I highly recommend reading through the recipe a few times and figuring out how early you need to start the dessert to meet your plans for serving.
• Use a Water Bath. While it’s totally optional if you are worried about your cheesecake cracking on top, a water bath will make that less likely to happen.
• Do Not Substitute with Low Fat. I highly recommend sticking with the full-fat cream cheese, heavy cream, and sour cream for the best outcome.
• Refrigerate Overnight: The cheesecake needs to set up and letting it sit overnight works best.
• Room Temperature Ingredients: It’s important that you allow all the ingredients to come up to room temperature before mixing. This ensures everything mixes together without any lumps.

Popular Substitutions & Additions

• Different Crust: You can replace the chocolate cookies with a different cookie such as vanilla cookies or graham crackers if you prefer.
• Change the Color: While red food coloring is the traditional color you can also change it to a different color to match a theme for a party.
• Add Some Chocolate Drizzle: For a more decadent topping add a drizzle of chocolate over the top.

What to Serve with Homemade Cheesecake

• Its brilliant red color makes it look like Christmas so enjoy a slice of cheesecake after your holiday meal of fried turkey, slow cooker mashed potatoes, turkey gravy, and cranberry sauce.
• Enjoy with your favorite hot coffee drink, tea, or for a truly decadent treat, this white chocolate hot cocoa.
• Serve with a sauce to take it over the top. It pairs great with this homemade strawberry sauce or caramel sauce.
• For Valentine’s Day indulge in other treats as well such as raspberry brownies and strawberry cupcakes.

How to Store Red Velvet Cheesecake

Store leftover cheesecake well covered in the fridge. I like to store it in a plastic container or wrapped up in plastic wrap. You can stick a few toothpicks on the top of the cheesecake to keep the plastic wrap from smushing the whipped cream. Make sure not to leave an uncovered cheesecake out at room temp for longer than 2 hours. 

How long will red velvet cheesecake last?

When covered well it will last in the fridge for up to five days.

Can I freeze cheesecake?

Yes, you can. Place it in the freezer without the whipped cream until it’s frozen solid. Wrap the cheesecake with a layer of plastic wrap and a layer of heavy-duty aluminum foil. It will keep frozen for 2-3 months. You can also freeze individual slices on a parchment-lined baking tray until frozen solid and then transfer them to a container.

When you are ready to serve, allow the cheesecake to thaw out overnight in the refrigerator and then decorate it. 

Frequently Asked Questions

Are you ready to indulge in a slice of red velvet cheesecake? I know I am! Y’all this truly is a magnificent creation and one I think you and your family will love! So don’t waste a minute, get to the store to gather up your ingredients so you can make it!

More Favorite Cheesecake Recipes

If you like this recipe, then I know you’ll enjoy some of my other cheesecake recipes below.

• Vanilla New York Cheesecake
• Peach Cobbler Cheesecake
• Caramel Apple Cheesecake
• Spiced Sweet Potato Cheesecake
• Oreo Cheesecake
• Maple Cheesecake

*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!

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Red Velvet Cheesecake

This Red Velvet Cheesecake recipe is perfectly, smooth, creamy and rich with the essence of chocolate flavor, tang of cream cheese, and a crisp chocolate cookie crust.

Course Dessert

Cuisine American, Southern

Prep Time 40 minutes minutes

Cook Time 5 minutes minutes

Chill time 12 hours hours

Total Time 12 hours hours 45 minutes minutes

Servings 12 servings

Calories 559kcal

Author Jocelyn Delk Adams

Ingredients

For the Oreo Crust

• 1 ½ cups chocolate cream sandwich cookies crushed
• 3 tbsp granulated sugar
• 5 tbsp unsalted butter melted

For the Cheesecake

• 32 oz cream cheese packages room temperature
• 1 ½ cups granulated sugar
• ¾ cup heavy whipping cream room temperature
• 4 large eggs room temperature
• 1 cup sour cream room temperature
• 1 ½ tbsp pure vanilla extract
• 3 tbsp cocoa powder
• 1-2 oz red food coloring
• 2 tbsp all purpose flour

For the Whipped Cream Cheese

• 4 oz cream cheese room temperature
• ½ cup granulated sugar
• ¾ cup heavy whipping cream

Instructions

• Preheat oven to 350°F. Thoroughly spray a 10-inch springform pan with non-stick baking spray.

For the Crust

• Whisk together chocolate cookie crumbs and sugar with melted butter. Press mixture into the bottom of the springform pan and bake for 10 minutes.

For the Cheesecake Filling

• Mix cream cheese and sugar at medium speed until completely blended and smooth. Add in heavy cream, and then add in eggs one at a time, mixing until incorporated. Lastly, pour in sour cream, vanilla extract, cocoa powder, red food coloring, and flour. Mix until entire batter is smooth, scraping down sides as needed. Carefully pour batter into the prepared pan.
• Optional) Water bath: Place cheesecake pan inside a larger pan and slowly fill the large pan with boiling water halfway up sides of the springform pan. This step isn't necessary because the cheesecake bakes up nicely with no cracks without it but if you want extra assurance, you should add the water bath.
• Bake cheesecake for 1 hour. Turn oven off and let cake cool in oven with the door closed for 4 additional hours.
• Remove cheesecake from oven after 4 hours and rest on the counter until it is completely room temperature. Chill the cheesecake by placing in the refrigerator and chilling overnight.

For the Whipped Cream Cheese

• In a medium-sized bowl add cream cheese and mix on high speed. Slowly add sugar and beat for 5 minutes until completely smooth. Lastly, add heavy whipping cream and beat on high speed until cream cheese is fluffy and high peaks have formed. Top cheesecake with whipped cream in decorative pattern and serve.

Notes

• Plan and Review the Recipe. This is not a difficult recipe but it does require time to make. There’s no way to rush things and end up with good results. I highly recommend reading through the recipe a few times and figuring how early you need to start the dessert to meet your plans for serving.
• Use a Water Bath. While it’s totally optional if you are worried about your cheesecake cracking on top, a water bath will make that less likely to happen.
• Do Not Substitute with Low Fat. I highly recommend sticking with the full fat cream cheese, heavy cream, and sour cream for the best outcome.
• Refrigerate Overnight: The cheesecake needs to setup and letting it sit overnight works best.
• Room Temperature Ingredients: It’s important that you allow all the ingredients to come up to room temperature before mixing. This ensures everything mixes together without any lumps.

Nutrition

Calories: 559kcal | Carbohydrates: 60g | Protein: 17g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 131mg | Sodium: 674mg | Potassium: 367mg | Fiber: 1g | Sugar: 51g | Vitamin A: 949IU | Vitamin C: 0.4mg | Calcium: 330mg | Iron: 3mg

The post Red Velvet Cheesecake appeared first on Grandbaby Cakes.

I love fall desserts, and this caramel apple cheesecake recipe is one of the great ones. Every Autumn, I gotta get me some caramel apples when I go apple picking. Ain’t nothing like it. For me, Fall recipes highlight the spectacular fruits and veggies that are in season during the fall months, such as apples, pumpkin, sweet potatoes, butternut squash, and cranberries.

There are so many fall dessert recipes that make use of apples including apple pie, apple turnovers, caramel apples on a stick, apple fritters, apple cobbler, and many, many more.

This caramel apple cheesecake is necessary just like all the other great apple and fall desserts. I think it has a chance to become a new classic! Other cheesecake recipes with fall flavors I think you will love are this Butter Pecan Cheesecake and this Maple Cheesecake.

This recipe is inspired by my boo Lindsay’s, recipe in her new cookbook Simply Beautiful Homemade Cakes.

Why You’ll Love This Apple Caramel Cheesecake

• Perfect Cheesecake! Oooh child, this creamy and crack-free treat bakes up like a dream!
• Bursting with Apple Flavor. Applesauce flavors the cheesecake while a caramel apple topping covers the top of the cheesecake looking so fly.
• Unique Cheesecake Perfect for the Holidays. It looks stunning while the homemade caramel is sweet and silky with tender spiced apples that are just right.

If you love amazing apple recipes like this one, try my Apple Cider Donut Cake, Butterscotch Apple Bars, and Baked Apples.

Ingredients to Make Caramel Apple Cheesecake

The ingredient list may scare you a bit but don’t trip! I promise you everything you need is pretty mellow and you should be able to find it in your grocery store or maybe you already have some in your pantry. Be sure to check the full ingredient list and quantities of each in the recipe card.

Crust and Cheesecake Filling

• Vanilla Wafers: For the cookie crumb crust.
• Cream cheese: Use a full-fat cream cheese for the best flavor and make sure it’s at room temperature before you start mixing.
• Light brown sugar: The addition of molasses gives brown sugar more moisture and more depth of flavor than regular sugar. It works perfectly with the apple flavors.
• All-purpose flour: A bit is added to the cheesecake for thickening.
• Cinnamon: My favorite spice to use with apples for warmth and lightly spiced sweet flavors.
• Sour cream and Heavy Whipping Cream: Makes for a creamier cheesecake. It also needs to be at room temperature.
• Applesauce and caramel sauce: Added to the cheesecake batter to give it a caramel apple flavor. 
• Eggs: Give the cheesecake its stability and structure. 

Caramel Sauce and Apple Topping for Cheesecake

• Sugars: You will be using white granulated sugar for the caramel sauce while the diced apples are tossed with light brown sugar.
• Butter: Use salted butter to give your caramel sauce the perfect amount of saltiness that balances the sweetness.
• Heavy whipping cream: This gives the caramel apple topping for cheesecake its creaminess.
• Apples: You can use any variety of apples you love.
• Lemon juice: Keeps the apples from browning but also a bit of tartness that works great to cut a bit of the sweetness.

How to Make Caramel Apple Cheesecake

There are multiple steps involved in making this apple cheesecake with caramel apple topping. You definitely want to make sure to plan ahead as it takes time to mix, bake, and set up. Here’s a look at the main steps but be sure to read through the detailed instructions in the recipe card before you start.

Making the Caramel Sauce

1. Whisk the sugar in a large saucepan over medium-high heat until it’s melted. The sugar will clump up first, but will eventually completely melt after about 10 to 15 minutes. Stop whisking when it’s melted and cook until it has turned a little darker amber color. You may notice a nutty aroma. 

PRO TIP: The change in color will happen quickly so don’t let it go too long or get too dark or it will burn. Turn off the stove but leave the caramel over the heat.

2. Slowly add the butter and whisk until combined. The mixture will bubble up but keep whisking until all the butter has melted and combined.
3. Then slowly pour the heavy whipping cream into the caramel and whisk constantly until it’s incorporated.

PRO TIP: It is very important that the butter and whipping cream are both at room temperature or warmer. If they’re too cold, the caramel will seize.

Preparing the Crust

1. Combine the vanilla wafer crumbs, butter, and brown sugar in a small bowl and stir with a fork to combine. Press it into the bottom and up the sides of your prepared pan. Bake the crust and then set aside to cool. 

PRO TIP: After baking the crust, cover the outside of the pan with aluminum foil so that water from the water bath cannot get in. 

Making the Cheesecake

1. Blend the cream cheese, brown sugar, flour, and cinnamon in a large bowl on low speed until well combined and smooth. 
2. Add in the sour cream, applesauce, and caramel sauce and mix until well combined. Add the eggs one at a time, mixing in slowly to combine. Scrape down the sides of the bowl as needed to make sure everything is mixed. 
3. Pour the cheesecake filling into the crust. Place the cheesecake pan in a larger roasting pan and into the oven. Add warm water to the baking pan to go about halfway up the side of the springform pan. Bake your cheesecake.

Making the Apple Topping

1. Combine the apples, brown sugar, lemon juice, cinnamon, and butter in a large saucepan and cook over medium heat until the apples are tender.

Assembling the Cheesecake

1. After chilling the cheesecake overnight, you can release it from the springform pan and place it on a serving plate.
2. Spread the top of the cheesecake with caramel sauce and then spoon the apples over the top in the center. You can also drizzle additional caramel down the sides of the cheesecake.

Tips for Making the Best Apple Caramel Cheesecake

Want to make this cheesecake the very best it can be? Here are a few of my tricks and tips to get it right!

1. Beating the Cheesecake Filling. Mix on low speed so you don’t add too much air to the mixture which is what causes the cheesecake to crack.
2. Filling the Water Bath. Its purpose is to keep any water from getting into the pan so the water should not go above the top of the foil.
3. Always Use Room Temperature Cream Cheese. Softened cream cheese is creamier when mixed, and it blends better with the other ingredients in the recipe. If the cream cheese is too cold, your mix will be lumpy, and so will your finished cake.
4. Use a Springform Pan. Springform pans help you avoid having to invert your regular cake pan just to have the cheesecake completely fall apart. Be sure to grease the bottom and the sides before baking and you’re guaranteed a smooth release.
5. Do Not Overbake and Allow it Time to Cool. Be patient! Allow the proper amount of time to cool and settle this baby. Rushing the baking process, placing it in the fridge before it has come to room temperature, and cutting it too early are surefire ways to ruin the cake.

Popular Substitutions & Additions

• Swap the cookie crumbs. Even though I really love the flavor you get from the vanilla cookies, you can also use graham cracker crumbs or gingersnap cookies.
• Add cranberries to the topping. Mix in a half cup or so of dried cranberries to the apple topping.
• Want some crunch? Nuts, especially walnuts or pecans would make a great addition to the apple topping for cheesecake. Chop them up coarsely and mix them in at the end.
• Apple pie spice. You can swap the cinnamon for a bit of apple pie spice which includes a blend of cinnamon, nutmeg, and allspice.

What to Serve with Apple Caramel Cheesecake

• Serve up this cheesecake at the end of your Thanksgiving holiday dinner after enjoying loads of roasted turkey with turkey gravy, cornbread stuffing, sweet potato casserole, and cranberry sauce.
• Serving a crowd for the holidays! Create a dessert table with other favorites such as pumpkin pie, pecan pie, and pumpkin cupcakes.
• Don’t forget to serve your favorite coffee drink, eggnog, or apple cider.
• More apple desserts! If you want to keep with the theme, consider serving this Spiced Cider Apple Cake, Baked Crumble Apples, or these Butterscotch Apple Bars!

How to Store Caramel Apple Cheesecake

Refrigerate cheesecake until ready to serve. Be sure to leave the springform pan bottom in place for support. Store it in an airtight container or loosely wrap in plastic. You can place some toothpicks over the top to keep the plastic from sticking to the apple topping.

How long will caramel apple cheesecake last in the fridge?

It’s best eaten within 2-3 days but will last 4-5 days in the fridge.

Can I freeze apple caramel cheesecake?

Yep, you can boos! You can freeze the slices individually or together. I suggest wrapping them in plastic wrap and aluminum foil to protect them from freezer burn and any freezer flavor. To wrap individually, freeze the cheesecake slices on a baking sheet lined with parchment paper and then wrap once they’re frozen.

Frequently Asked Questions

Once you’ve baked and bitten into this caramel apple cheesecake, you’ll get how much of a whole mood it is! It’s straight-up a flavor party where every nibble outdoes the one before. This cheesecake is about to elevate your fall baking to new heights. Dive into this bad boy all season long or whenever those spiced apple munchies hit.

More Cheesecake Recipes

If you like this cheesecake recipe, then you’ll love these:

• Red Velvet Cheesecake
• Strawberry Cheesecake Shortcake
• Spiced Sweet Potato Cheesecake
• No Bake Strawberry Cheesecake
• No Bake Banana Pudding Cheesecake
• Chocolate Peppermint Cheesecake

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Caramel Apple Cheesecake Recipe

This decadent fall caramel apple cheesecake recipe, flavored with applesauce and topped with caramel and tender apples, is a holiday showstopper.

Course Dessert

Cuisine American

Prep Time 1 hour hour

Cook Time 2 hours hours

Total Time 3 hours hours

Servings 16 servings

Calories 510kcal

Author Jocelyn Delk Adams

Equipment

• Springform Pan
• Stand mixer
• Roasting Pan

Ingredients

Salted Caramel Sauce:

• 1 cup sugar
• 6 tablespoons salted butter cubed, room temperature
• ½ cup heavy whipping cream room temperature

Crust:

• 2 cups Vanilla Wafer Crumbs about 1/2-3/4 of an 11 ounce box
• ½ cup salted butter melted
• ¼ cup light brown sugar loosely packed

Cheesecake Filling:

• 24 ounces cream cheese room temperature
• 1 cup packed light brown sugar
• 3 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 cup sour cream room temperature
• 1/4 cup heavy whipping cream room temperature
• ½ cup applesauce
• ¼ cup caramel sauce
• 4 large eggs room temperature

Cinnamon Apples:

• 2 ½ cups chopped apples any variety (about 2-3 apples)
• 3 tablespoons light brown sugar loosely packed
• 2 teaspoons lemon juice
• 1 teaspoon ground cinnamon
• 1 tablespoon salted butter
• Additional caramel sauce

US Customary – Metric

Instructions

For the Caramel Sauce:

• Pour the sugar in an even layer in a large saucepan. Heat the sugar over medium-high heat, whisking the sugar until melted. The sugar will clump up first, but will eventually completely melt after about 10 to 15 minutes.
• Once the sugar has melted, stop whisking and allow the sugar to cook until it has turned a little darker amber color. You may notice a nutty aroma. The change in color will happen quickly so don’t let it go too long or get too dark or it will burn. Turn off the stove but leave the caramel over the heat.
• Slowly add the butter and whisk until combined. It is very important that the butter is room temperature or warmer. If it’s too cold, the caramel will seize. The mixture will bubble up, but keep whisking until all the butter has melted and combined.
• Slowly pour the heavy whipping cream into the caramel and whisk constantly until incorporated. Again temperature is very important. If it’s too cold, the caramel will seize. Set the caramel aside to cool.

For the Crust:

• Preheat oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
• To make the crust, combine the vanilla wafer crumbs, butter, and brown sugar in a small bowl and stir with a fork to combine. Press into the bottom and up the sides of the pan. Bake the crust for 10 minutes, then set aside to cool. Cover the outside of the pan with aluminum foil so that water from the water bath cannot get in. Set the prepared pan aside. Reduce the oven temperature to 300°F.

For the Cheesecake Filling:

• In the bowl of your stand mixer, blend the cream cheese, brown sugar, flour, and cinnamon on low speed until well combined and smooth. Make sure to use low speed while beating to avoid adding excess air, which will cause the cheesecake to crack.
• Scrape down the sides of the bowl. Add in the sour cream, heavy whipping cream, applesauce, and caramel sauce until well combined. Add the eggs one at a time, mixing slowly to combine. Scrape down the sides of the bowl as needed to make sure everything is mixed. Pour the cheesecake filling into the crust.
• Place the cheesecake pan in a larger roasting pan. Place the pan in the oven and then fill the pan with enough warm water to go about halfway up the side of the springform pan. The water should not go above the top of the foil. Bake the cheesecake for 1 hour and 25 minutes.
• Turn off the oven and leave the cheesecake in the oven with the door closed for 30 minutes. Do not open the door! After 30 minutes, crack the oven door and leave the cheesecake in the oven for another 20 minutes. Take the cheesecake out of the oven and let it sit at room temperature for 15 minutes, then remove the pan from the water bath and remove the foil. Wrap it with plastic wrap and refrigerate until it’s completely cool and firm, 6-7 hours or overnight.
• Don’t remove the springform pan from the cheesecake until it’s done chilling and you’re ready to assemble.

For the Cinnamon Apple Topping:

• Combine apples, brown sugar, lemon juice, cinnamon, and butter in a large saucepan. Cook over medium heat until the apples are tender, about 10-15 minutes.
• Spread the top of the cheesecake with additional caramel sauce, then spoon the apples over the top in the center. Drizzle additional caramel down the sides of the cheesecake if desired. Refrigerate cheesecake until ready to serve.
• It’s best eaten within 2-3 days but should last 4-5 days.

Notes

Beating the Cheesecake Filling. Use low speed so you avoid adding excess air to the mixture which is what causes the cheesecake to crack.

Filling the Water Bath. Its purpose is to keep any water from getting into the pan so the water should not go above the top of the foil.

Always Use Room Temperature Cream Cheese. Softened cream cheese is creamier when mixed, and it blends better with the other ingredients in the recipe. If the cream cheese is too cold, your mix will be lumpy, and so will your finished cake.

Use a Springform Pan. Springform pans help you avoid having to invert your regular cake pan just to have the cheesecake completely fall apart. Be sure to grease the bottom and the sides before baking and you’re guaranteed a smooth release.

Do Not Overbake and Allow it Time to Cool. It’s important to be patient with your cheesecake and allow it the proper amount of time to cool and settle. Rushing the baking process, placing it in the fridge before it has come to room temperature, and cutting it too early are surefire ways to ruin the cake.

Nutrition

Calories: 510kcal | Carbohydrates: 49g | Protein: 5g | Fat: 33g | Saturated Fat: 18g | Cholesterol: 138mg | Sodium: 341mg | Potassium: 159mg | Sugar: 37g | Vitamin A: 1150IU | Vitamin C: 1.3mg | Calcium: 90mg | Iron: 1mg

The post Caramel Apple Cheesecake Recipe appeared first on Grandbaby Cakes.

Honey, are you on the hunt for a dessert that’ll have your holiday guests talking? Let me introduce you to this Spiced Sweet Potato Cheesecake – it’s the show-stopper you’ve been dreaming of! Packed with those cozy, fall flavors, it’s perfect for every festive occasion this season, from Thanksgiving to those winter gatherings. Trust me, it’s a slice of holiday magic!

If you are craving more Autumn-flavored desserts, check out these Pumpkin Cheesecake Swirl Bars, Soul Food Sweet Potato Pie, Sweet Potato Coffee Cake, and this Sweet Potato Chess Pie.  If you want a classic cheesecake, try my New York-style cheesecake!

Why I Love This Recipe

If you know anything about Grandbaby Cakes, you definitely know that family traditions are super important to me.  They are the main ingredient in all of my recipes.  As much as heritage is the backbone of everything I do, I am so excited to adopt new rituals that mean just as much to me.  

My friends have always been such an important part of my life.  That’s why Friendsgiving is becoming so integral to my holiday celebrations each year.

This year, I’m having a couple of Friendsgiving celebration potlucks that I just can’t wait to attend!   With a name like Grandbaby Cakes, it goes without saying that I’m usually in charge of dessert.  

I love dessert on holidays because I truly believe it is about saving the best for last.  I can’t think of a better way for a holiday to end than with a slice of something decadent and sweet as this sweet potato cheesecake served with a side of laughter and love from family and friends.

Why You’ll Love This Sweet Potato Cheesecake Recipe

• Best of all things old and new.  In my family, sweet potato pie is the magical mainstay for the dessert table. We ain’t having Thanksgiving without it! But in keeping with what I truly excel at, I’m remaking this classic into a flavorful holiday cheesecake with all the flavors of the classic and a little bit more!  
• A truly indulgent dessert. This cheesecake combines the vintage elements of sweet potato pie with cheesecake in a fresh and modern way.  The end result is smooth, creamy, and luscious.  When you taste it, you are reminded of pie but with a much richer and indulgent experience.
• An impressive dessert that’s sure to make everyone’s jaw drop! It looks stunning and tastes so silky and smooth.

Ingredients

A successful cheesecake starts with high-quality ingredients. Here’s a look at the main ingredients you will need to grab to make a homemade cheesecake.

• Gingersnaps: The sweet ginger flavor of these crunchy cookies makes the perfect crust for your sweet potato cheesecake.
• Butter: Melted and mixed with sugar to hold the crust together.
• Dairy: Cream cheese and sour cream give the cheesecake its tangy flavor, while heavy cream is added for the richness and creaminess it provides.
• Sugar: This recipe uses a combination of light brown sugar and granulated sugar to sweeten the cheesecake. You will also need a bit of regular sugar to make the gingersnap crust.
• Eggs: Provide the structure that helps the cheesecake set up in the oven.
• Mashed sweet potatoes: I prefer to roast the sweet potatoes for this dessert. If you need to cook sweet potatoes, pierce the skin with a fork in several places. Lightly rub oil over the outside and wrap in foil.  Bake the potatoes at high heat (about 400 F) for about an hour or until tender. Once it’s cool you should easily be able to peel it and mash it up. 
• All-purpose flour: Just a touch to help thicken the cheesecake filling.
• Flavoring and spices: The warming flavors of pure vanilla extract, not imitation, cinnamon, and nutmeg work perfectly with the sweet potato flavor creating a combination that’s distinctive and delicious.

How to Make A Sweet Potato Cheesecake

If you’re new to making homemade cheesecake, don’t worry, it’s actually much easier than you think. Here’s a brief overview! Don’t forget to check the tips below and make sure you read through the recipe card before getting started.

1. Whisk together the gingersnaps, sugar, and butter in a medium bowl.
2. Press the gingersnap crust into the bottom of a cheesecake pan. Bake it for ten minutes and then set aside. 
3. Add the cream cheese, sour cream, heavy cream, brown sugar, and granulated sugar to your mixing bowl and mix for about 4-5 minutes on high speed.
4. Add the eggs one at a time and mix until well incorporated before adding the next. Add the sweet potatoes and blend into the mixture. 

4. Add the flour, vanilla, ground cinnamon, and nutmeg to the bowl. Mix on low just until combined.
5. Pour the cheesecake mixture into the springform pan.
6. Bake your sweet potato cheesecake for one hour. Turn off the oven and leave the cheesecake inside with the door closed for four hours. Remove the cheesecake from the oven and refrigerate overnight.
7. Garnish your completely cooled sweet potato cheesecake with caramel sauce, nuts, and whipped cream to take things up a notch!

Tips

• Use room-temperature dairy products. Make sure your sour cream, cream cheese, and heavy cream are all at room temperature before mixing so your cheesecake is perfectly creamy without any lumps.
• Make sure to plan ahead and don’t rush things! Cheesecake is a dessert that is best baked ahead of time. It needs plenty of time to set up in the oven and then chilled overnight.
• Bake your potatoes for a richer, sweeter flavor rather than boiling them to make sweet potato cheesecake.
• Use full-fat dairy to make your cheesecake for the best flavor. This simply isn’t one of those desserts where you want to save a few calories because you will definitely sacrifice the rich, creamy, flavor.
• You will need a springform pan to make cheesecake. This type of pan has sides that are removable after baking while the base stays in place for serving.
• This is not an overly sweet cheesecake since it’s served with whipped cream and caramel sauce. If you plan to serve it plain, I suggest increasing the sugar.

Popular Substitutions & Additions

• Cinnamon and nutmeg. You can replace it with pumpkin pie spice for a more complex blend of spices.
• Add nuts. If you want more nuts, stir in up to a half cup of pecans to the cheesecake filling before pouring it into the pan.
• Change up the crust. While I think the gingersnap crust really adds something special to this sweet potato cheesecake you can swap it for a graham cracker crust or even chocolate cookie crust instead.

What to Serve with It

• It tastes even better with caramel sauce! You can use a storebought sauce or make a batch of my homemade caramel sauce to drizzle over the top.
• For holiday parties and celebrations, consider serving other holiday desserts such as pumpkin swirl cheesecake bars, pumpkin pie, and pecan pie so your guest have some choices.
• Planning a Southern-style Thanksgiving or Christmas dinner? Serve it up with other favorites such as fried turkey, Southern cornbread stuffing, sweet potato casserole, homemade cranberry sauce, giblet gravy, and mashed potatoes.

How to Store It

This cheesecake needs to be stored in the fridge, preferably in an airtight container that won’t stick to the top. If you must wrap in plastic, you can add a few toothpicks over the top to keep the wrap from sticking to the cheesecake.

I highly recommend waiting until the day you plan to serve it before adding the caramel drizzle and pecans. That way, it will look spectacular.

How long will sweet potato cheesecake last in the fridge?

This cheesecake recipe will last up to one week stored in the fridge as long as it’s wrapped well or stored inside an airtight container.

Can I freeze sweet potato cheesecake pie?

Yes, you can! I suggest freezing it on a parchment-lined baking sheet together or separated into individual slices. Once it’s frozen, transfer the frozen pieces to an airtight container and store it for up to one month.

Frequently Asked Questions

Trust me when I say you need this beautiful sweet potato cheesecake pie on your Friendsgiving or family Thanksgiving dessert table.  It’s a dessert that will impress all your guests from first glance to the final bite! 

More Cheesecake Recipes

• Peach Cobbler Cheesecake
• Oreo Cheesecake
• Chocolate Cheesecake
• No Bake Strawberry Cheesecake
• Peanut Butter Cup Cheesecake

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Sweet Potato Cheesecake Recipe

This Sweet Potato Cheesecake Recipe is decadent, creamy, and perfectly luscious. It's the best of sweet potato pie paired with cheesecake for even richer flavor and more deliciousness!

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 5 hours hours

Total Time 5 hours hours 30 minutes minutes

Servings 10 servings

Calories 590kcal

Author Jocelyn Delk Adams

Ingredients

For the Crust:

• 1 ½ cups crushed gingersnaps
• 3 tablespoons granulated sugar
• 5 tablespoons melted butter

For the Cheesecake:

• 24 ounces cream cheese, room temperature 3 blocks
• ¼ cup sour cream room temperature
• ¼ cup heavy cream room temperature
• 1 ¼ cups packed light brown sugar
• ⅓-⅔ cup granulated sugar See note below!
• 4 large eggs
• 2 cups mashed sweet potatoes See note below!
• 2 tablespoons all purpose flour
• 1 tablespoon McCormick pure vanilla extract
• ½ teaspoon McCormick ground cinnamon
• ¼ teaspoon McCormick ground nutmeg

US Customary – Metric

Instructions

For the Crust:

• Preheat oven to 350 degrees. Spray a 9 inch spring form pan with non-stick baking spray. Make sure it is completely secure.
• Whisk together gingersnaps, sugar, and butter.
• Press gingersnap crust into the bottom of the pan and bake for 10 minutes then set aside.

For the Cheesecake:

• Add cream cheese, sour cream, heavy cream, brown sugar and granulated sugar to the mixing bowl and mix for about 4-5 minutes on high speed until well mixed.
• Mix in four eggs in one at a time until well incorporated then add in sweet potatoes and blend well.
• Slow mixer down to medium low and add flour, vanilla, ground cinnamon and nutmeg then add mixture into the springform pan.
• Bake for 1 hour then turn off oven and leave cheesecake in the oven with door closed for 4 hours. Remove cheesecake from oven and refrigerate overnight.
• Serve with caramel sauce, nuts and whipped cream if desired.

Notes

Use room-temperature dairy products. Make sure your sour cream, cream cheese, and heavy cream are all at room temperature before mixing so your cheesecake is perfectly creamy without any lumps.

Make sure to plan ahead and don’t rush things! Cheesecake is a dessert that is best baked ahead of time. It needs plenty of time to set up in the oven and then chilled overnight.

Bake your potatoes for a richer, sweeter flavor rather than boiling them to make sweet potato cheesecake.

Use full-fat dairy to make your cheesecake for the best flavor. This simply isn’t one of those desserts where you want to save a few calories because you will definitely sacrifice the rich, creamy, flavor.

You will need a springform pan to make cheesecake. This type of pan has sides that are removable after baking while the base stays in place for serving.

This is not an overly sweet cheesecake since it’s served with whipped cream and caramel sauce. If you plan to serve it plain, I suggest increasing the sugar.

Nutrition

Calories: 590kcal | Carbohydrates: 60g | Protein: 8g | Fat: 35g | Saturated Fat: 19g | Cholesterol: 175mg | Sodium: 411mg | Potassium: 318mg | Fiber: 1g | Sugar: 44g | Vitamin A: 5095IU | Vitamin C: 0.7mg | Calcium: 134mg | Iron: 2.1mg

The post Sweet Potato Cheesecake Recipe appeared first on Grandbaby Cakes.

Oreo Cheesecake Recipe 

I’ve always been an oreos and milk kind of girl. I just love dunking those crunchy, crème-filled chocolate cookies into cold milk and waiting until they’re the perfect level of sogginess. I can taste that bite now! 

Though I don’t enjoy milk’s favorite cookie as much as I used to, I do like to incorporate it into my baking here and there. Have you ever met a cookies and cream flavored dessert you didn’t like? 

Oreo Cheesecake is a classically creamy way to enjoy the flavors of smooth, tangy vanilla and crisp, chocolatey cookies! Each bite is complexly textured and out-of-this-world flavored! If you make this one, go ahead and save me a slice. 

Ingredients 

There are quite a few ingredients in this cookies and cream cheesecake recipe but I would like to highlight a few of the most important ones: 

• OREOS- these nostalgic, crisp, chocolatey cookies make up the buttery crust and are scattered throughout the filling. 
• CREAM CHEESE- brick-style cream cheese is the way to go here. You want all the full-fat goodness for the creamiest, smoothest result! 
• EGGS- the proteins in the egg help to bind the filling as well as thicken it too. It’s very important to use fresh, room temperature eggs. 
• SOUR CREAM- the tangy flavor balances out sweetness and the consistency adds richness to the filling. 
• VANILLA BEAN PASTE- vanilla bean paste has an enhanced sweet, woody flavor. The specks freckled throughout the cheesecake are gorgeous too! 

Recipe Variations for Cookies and Cream Cheesecake 

The best part about this recipe is its versatility! The base ingredients create a simple cheesecake that can serve as the canvas to so many different flavors. Experiment by swapping out the oreos for chocolate chunks, snickers candy bits, peanut butter cups, or even swirl in your favorite flavor of jam! 

One of my favorite ways to tweak this cookies and cream cheesecake recipe is by using a fun-flavored Oreo. Golden and Double Chocolate are my go-tos! 

How to Make Oreo Cheesecake At Home

The only thing difficult about making a homemade cheesecake is having to wait for it to chill. The rest is pretty straightforward! 

It starts with a homemade oreo crust which, if you’ve ever made a graham cracker crust before, you’ll know is easy to make. All you need is a blender, some butter, and a whole lotta cookie. For a finer crumb, remove the filling from each of the oreos before blitzing them. 

While that crust pre-bakes, you’ll need to pull together that luscious oreo filling. Be patient with this process. Add each ingredient slowly and give everything time to properly combine. Scrape down the sides between additions too!

Bake the cookies and cream cheesecake, making sure to leave it in the oven for the full 4 hours after turning it off. 

Top your cheesecake with loads of chocolate ganache, whipped cream, Oreo buttercream, and way too many crushed oreos! Choose one or choose none but this cheesecake is gonna be delicious no matter what. 

Water Bath for Cheesecake

Why is it so important to bake cheesecake in a water bath? The key to a perfectly smooth and luscious cheesecake that bakes evenly and without cracks? Low and gentle heat!

A water bath ensures even baking so that the outside of the cheesecake doesn’t become tough, rubbery, burnt, or curdled before the inside can finish baking.

To use one, wrap your springform pan in heavy duty foil, then fold and press the foil tightly to the pan.

Place the springform into a deep roasting pan and pour boiling water in until it comes halfway up the tin foil. The water should come up about ½ – 1 inch up the pan. Make sure the water doesn’t come up too high or the water will get inside the foil and make the cheesecake soggy.

Tips and Tricks

• Want a super smooth, creamy cheesecake? Use room temperature ingredients! Doing so ensures that your ingredients will incorporate better with each other.
• Whip the cream cheese well. Under-whipped cream cheese will make for a lumpy batter. The smoother the cream cheese is, the creamier your cheesecake will be. Only whip until smooth and fully incorporated, otherwise the batter will start to form unwanted air bubbles.

• Grease the pan. Cheesecakes shrink as they cool. So, if your pan isn’t adequately greased it will stick to the edge as it shrinks causing yucky edge cracking and missing chunks.
• Keep an eye on that cheesecake! You’ll want the edges to look puffy but the center should be jiggly. Overcooking will cause severe cracking and dry out the cheesecake.

How to Store It

Keep any leftover Oreo Cheesecake covered in the fridge for up to 5 days. Do not leave an uncovered cheesecake out at room temperature for longer than 2 hours. 

If you’d like to freeze this cheesecake, place it in the freezer without toppings until it’s frozen solid. Wrap the cheesecake with a layer of plastic wrap and a layer of heavy duty aluminum foil. Keep frozen for 2-3 months.

When ready to serve, allow the cheesecake to thaw out overnight in the refrigerator and then decorate it. 

NOTE: You can freeze already decorated pieces of oreo cheesecake cake, just keep in mind that the texture of your toppings will change a bit. 

Wonderful Oreo Recipes

If you love this, you will also love this Fried Oreos, Oreo Frosting, Oreo Pancakes recipe, Oreo Milkshake and Oreo Bars!

Grandbaby Cakes’ Best Cheesecake Recipes 

Are y’all loving this recipe as much as I am? If the answer is “heck yeah!”, check out a few more of my creamiest cheesecake recipes: 

• Peanut Butter Cup Cheesecake
• The Best Chocolate Cheesecake
• Peach Cobbler Cheesecake
• Butter Pecan Cheesecake

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Oreo Cheesecake

This Oreo Cheesecake has a buttery oreo crust, luscious New York style cream cheese base with oreo pieces, chocolate ganache and whipped cream topping!

Course Dessert

Cuisine American

Prep Time 40 minutes minutes

Cook Time 1 hour hour

Cooling Time 12 hours hours

Total Time 13 hours hours 40 minutes minutes

Servings 12 servings

Calories 588kcal

Author Jocelyn Delk Adams

Ingredients

For The Crust

• 1 1/2 cup oreo/ cookies and cream crumbs
• 3 tbsp granulated sugar
• 5 tbsp melted butter

For The Cheesecake Filling

• 4 cream cheese packages 8 ounces packages/ room temperature
• 1 1/2 cup granulated sugar
• 3/4 cup heavy cream
• 4 large eggs room temperature
• 1 cup sour cream room temperature
• 1 1/2 tbsp vanilla bean paste or vanilla extract
• 1/4 cup all-purpose flour
• 1 cup crushed oreos

For the Chocolate Ganache

• 1/2 cup heavy whipping cream
• 3/4 cup semi-sweet chocolate chips

For Garnish

• 1 cup whipped cream
• 1 cup crushed oreos

US Customary – Metric

Instructions

For The Crust

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9 inch springform pan with at least 2 ¾ inch sides or a 10 inch springform pan with non-stick baking spray. Make sure it is properly secured too!
• Whisk together oreo crumbs, sugar and melted butter. Press mixture into the bottom of the springform pan and bake in the oven for 10 minutes. 

For the Cheesecake Filling

• In the bowl of your stand mixer, beat together cream cheese and sugar until completely smooth. Next add heavy cream then add eggs one at a time, mixing until incorporated.
• Next add sour cream, vanilla bean paste and flour and mix until smooth.
• Finally fold in the oreo pieces and pour cheesecake filling into baked crust.
• Bake cheesecake for 1 hour and 20 minutes then turn the oven off and allow the cake to cool in the oven with the door closed for 4 hours.
• Remove cheesecake from oven and allow it to come to room temperature.

For the Chocolate Ganache

• Heat the heavy cream and chocolate chips over low heat in a pan while continuously whisking until everything is melted and smooth. Allow to cool to room temperature before adding to the top of the cheesecake.

To Assemble

• Once cheesecake has completely cooled and has been at room temperature for at least 30 minutes, decorate cheesecake with ganache, whipped cream and oreo pieces and then store in the refrigerator overnight before serving.

Notes

TIP 1: Start with room temperature ingredients. This will ensure that your cheesecake does not have lumps. And believe me, you don’t want that.

TIP 2: For extra insurance against cracks, USE A WATER BATH! 

Nutrition

Calories: 588kcal | Carbohydrates: 63g | Protein: 17g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 705mg | Potassium: 418mg | Fiber: 2g | Sugar: 49g | Vitamin A: 789IU | Vitamin C: 1mg | Calcium: 328mg | Iron: 5mg

The post Oreo Cheesecake appeared first on Grandbaby Cakes.

Peanut Butter Cup Cheesecake has arrived!!! Yes, you heard that right! I am ridiculously excited about sharing this recipe with y’all today; it’s seriously incredible. Not only is this cheesecake a visual work of art, but every bite is pure bliss. This recipe uses my go-to vanilla cheesecake base and continues to build into something beyond heavenly.

The best thing about the basic cheesecake recipe is how great it is for adapting and creating new flavors. This peanut butter cup cheesecake starts simple but adds in chocolate and peanut butter flavors making it taste like a Reese’s peanut butter cup, but sooo much better!  If you love this cheesecake, you will love this No Bake Peanut Butter Pie which is a little easier if you don’t have the time to make this recipe.

But, that’s enough talk from me, it’s time to bake a lil cheesecake!

Perks and Highlights of Peanut Butter Cup Cheesecake

Ingredients and Layers

If you’re intimidated by homemade cheesecakes, don’t be! I’ve got your back through every step of this process. This recipe uses 3 simple, delicious layers to create a nutty, chocolate-y, cream cheese-y dessert that is made to please the whole family!

Let’s talk layers, shall we?

• New York-Style Vanilla Cheesecake– Silky, rich, creamy and perfectly smooth, this New York cheesecake is the dessert of your dreams! This base recipe serves as a blank canvas for various flavors and textures. Follow this recipe for the absolute perfect cheesecake!
• Chocolate Chips – I added these directly to the cheesecake, and it creates the perfect contrast of flavor and deliciousness in texture difference.
• Peanut Butter Glaze– Made with 4 simple ingredients, this glaze is salty-sweet, nutty and indulgent. This glaze can be made with just about any nut butter you’ve got on hand!
• Chocolate Ganache– You’re gonna want to eat this stuff by the spoonful. This rich ganache is straight-up luxurious! If you prefer a sweeter ganache, use milk chocolate. Want it to be a bit more bitter? Use dark chocolate. The choice is all yours!

What Equipment and Tools Do I need to make Cheesecake?

No, you can totally make due with a simple cake pan and a whisk. But, there are a few things I would highly recommend having in your tool belt.

Springform Pan: This recipe’s batter will completely fill a 9” springform pan. These pans make for easy, no-mess release after refrigeration.

Electric Mixer (Hand or Stand): If you have a stand mixer on hand, great. Otherwise, do yourself a favor and invest in a trusty hand mixer.

Tips and Tricks for Cheesecake Baking

If I had a dollar for every cheesecake gone wrong, I’d be a rich woman! Seriously, there are just about a million ways that my cheesecakes have gone wrong: lumpy batter, an off crust to filling ratio, etc.

There’s no shame in a bit of trial and error, but if I can help you avoid the worst of my own mistakes, you can bet I will. To guarantee a perfect cheesecake time and time again, follow my go-to tips and tricks! You got this y’all!

USE ROOM TEMPERATURE INGREDIENTS

Want a super smooth, creamy cheesecake? Start with room temperature ingredients! Doing so ensures that your ingredients will incorporate better with each other.

WHIP THE CREAM CHEESE WELL

Under whipped cream cheese will make for a lumpy batter. Instead, whip the cream cheese until smooth because the smoother it is, the creamier your cheesecake will be! I recommend using an electric stand or hand mixer for this part.

Only whip until smooth and fully incorporated, otherwise the batter will start to form unwanted air bubbles.

GREASE YOUR PAN

Cheesecakes shrink as they cool. So, if your pan isn’t adequately greased it will stick to the edge as it shrinks causing yucky edge cracking and missing chunks.

USE A WATER BATH

I know these seem a bit daunting but you shouldn’t be intimidated! Water baths are incredible; they prevent cracking and make for that shiny top finish.

To use one, wrap your springform pan in heavy duty foil, then fold and press the foil tightly to the pan.

Place the springform into a deep roasting pan and pour boiling water in until it comes halfway up the tin foil. The water should come up about ½ – 1 inch up the pan. Make sure the water doesn’t come up too high or the water will get inside the foil and make the cheesecake soggy.

Voila! You’ve made a water bath. Easy, right?

DON’T OVERCOOK IT

Keep an eye on that cheesecake! You’ll want the edges to look puffy but the center should be jiggly. Overcooking will cause severe cracking and dry out the cheesecake.

Leftover Cheesecake Storage

Leftover cheesecake should never be wasted! Instead, tightly wrap your leftovers with plastic (or saran) wrap or store them in an airtight container. Kept in the refrigerator, cheesecake will last for up to 5 days.

If you don’t plan to eat your leftovers within that time frame, I suggest freezing instead. After it has set in the refrigerator, remove the springform pan and wrap the cheesecake tightly with plastic wrap and a layer of aluminum foil. It can be frozen for up to 2 months. Before serving, thaw the frozen cheesecake overnight in the refrigerator.

Alternatively, the cheesecake can be frozen in individual slices for a quick-dessert or a midnight snack!

My Favorite Cheesecake Recipes

Y’all, I don’t play with cheesecake! If I’m throwing down, I’m gonna need that cheesecake to be rich, creamy and chock-full of flavor. And, if you’re using one of my recipes, something crazy delicious is guaranteed.

Try one out for yourself:

• Maple Cheesecake
• Cookie Butter Cheesecake Bars
• Chocolate Cheesecake
• Peach Cobbler Cheesecake

Print

Peanut Butter Cup Cheesecake

This Peanut Butter Cup Cheesecake has a creamy cheesecake filling with chocolate chips, then gets topped with both a peanut butter glaze and a chocolate ganache!

Course Dessert

Cuisine American

Prep Time 40 minutes minutes

Cook Time 1 hour hour

Cooling Time 12 hours hours

Total Time 13 hours hours 40 minutes minutes

Servings 12 servings

Calories 638kcal

Author Jocelyn Delk Adams

Ingredients

For The Crust

• 1 1/2 cup graham cracker crumbs
• 3 tbsp granulated sugar
• 5 tbsp melted butter

For The Cheesecake Filling

• 4 cream cheese packages 8 ounces packages/ room temperature
• 1 1/2 cup granulated sugar
• 3/4 cup heavy cream
• 4 large eggs room temperature
• 1 cup sour cream room temperature
• 1 1/2 tbsp vanilla bean paste
• 1/4 cup all-purpose flour
• 1 cup chocolate chips

For the Peanut Butter Glaze

• 3/4 cup sifted powdered sugar
• 4 tbsp heavy whipping cream up to 5
• 2 tbsp creamy peanut butter
• 1 tsp vanilla extract

For the Chocolate Ganache

• 1/2 cup heavy whipping cream
• 3/4 cup semi-sweet chocolate chips

US Customary – Metric

Instructions

For The Crust

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9 inch springform pan with at least 2 ¾ inch sides or a 10 inch springform pan with non-stick baking spray. Make sure it is properly secured too!
• Whisk together graham cracker crumbs, sugar and melted butter. Press mixture into the bottom of the springform pan and bake in the oven for 10 minutes. 

For the Cheesecake Filling

• In the bowl of your stand mixer, beat together cream cheese and sugar until completely smooth. Next add heavy cream then add eggs one at a time, mixing until incorporated.
• Next add sour cream, vanilla bean paste and flour and mix until smooth.
• Finally fold in the chocolate chips and pour cheesecake filling into baked crust.
• Bake cheesecake for 1 hour and 10 minutes then turn the oven off and allow the cake to cool in the oven with the door slightly cracked for 4 hours.
• Remove cheesecake from oven and allow it to come to room temperature.

For the Peanut Butter Glaze

• Whisk the glaze ingredients together until they are smooth and pourable.

For the Chocolate Ganache

• Heat the heavy cream and chocolate chips over low heat in a pan while continuously whisking until everything is melted and smooth. Allow to cool to room temperature before adding to the top of the cheesecake.

To Assemble

• Once cheesecake has completely cooled and has been at room temperature for at least 30 minutes, decorate cheesecake with both peanut butter glaze and ganache and then store in the refrigerator overnight before serving.

Notes

TIP 1: Start with room temperature ingredients. This will ensure that your cheesecake does not have lumps. And believe me, you don’t want that.

TIP 2: For extra insurance against cracks, USE A WATER BATH! 

Nutrition

Calories: 638kcal | Carbohydrates: 71g | Protein: 18g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 711mg | Potassium: 384mg | Fiber: 2g | Sugar: 57g | Vitamin A: 861IU | Vitamin C: 1mg | Calcium: 349mg | Iron: 2mg

The post Peanut Butter Cup Cheesecake appeared first on Grandbaby Cakes.

Though Bon Appetit’s recipe looked luscious and indulgent, I knew I had to follow through on my promise of a triple cheesecake. In fact, I decided to take it up a notch and go for a quadruple chocolate cheesecake. Crazy, I know. I mean, how much chocolate can one girl really eat? Lee’s response to that is, “I don’t know but I’m gonna find out”.

You won’t be surprised to hear that the cheesecake was a hit. Lee still often requests me to make it, maybe even too often. This recipe has garnered rave reviews from not only Lee, but chocolate lovers everywhere!

Don’t just take it from me though, try a slice for yourself!

Perks and Highlights of the Best Chocolate Cheesecake

Cuisine Inspiration: Classic American with a Chocoholic Twist
This isn’t just a cheesecake; it’s a homage to all the creamy, dreamy confections that have graced American dessert tables for decades. And the chocolate? Think of it as a heartfelt nod to every chocoholic’s fantasy.

Primary Cooking Method: Baking
Get your oven mitts ready! This beauty slowly comes to life through the even, gentle heat of your oven, ensuring a perfectly smooth texture with that oh-so-craved slight wobble in the center.

Dietary Info: Vegetarian, Gluten Options Available
Classic in its indulgence, this dessert is vegetarian-friendly. And, with a simple swap to a gluten-free crust, it’s adaptable for those watching their gluten intake.

Key Flavor: Decadent Chocolate
The star of the show is CHOCOLATE, in all caps! Rich, divine, and unapologetically indulgent, the chocolate takes center stage in this masterpiece.

Skill Level: Intermediate
Fear not, intrepid baker! While this recipe may require a bit more finesse, it’s nothing a dedicated dessert devotee can’t handle. Plus, the reward? So worth it.

Special Perks:

1. Crowd-Pleaser: This isn’t just dessert; it’s a universal peace treaty in a springform pan. Perfect for family gatherings, holidays, or Tuesday nights when you just need that chocolate fix.
2. Adaptable for Various Dietary Needs: Got guests with gluten issues? Swap in a gluten-free graham cracker crust, and you’re golden!
3. Perfect for Make-Ahead: One of the unsung heroes in the world of pre-planning! Make it ahead, and let it chill overnight for peak flavor fusion.
4. Instagram-Worthy: Let’s be real; this cheesecake is a stunner. Get ready for the likes to pour in when this beauty graces your feed.
5. Endless Flavor Variation Options: Feeling adventurous? This cheesecake can be dressed up with various toppings, from berry compote to caramel drizzle, making it a new dessert every time!

 

Ingredients

Curious about how this four-layer masterpiece comes together? Let’s break down each precious layer together, shall we?

• Chocolate Cookie Crust– crispy, crunchy and buttery, this layer creates not only a delicious base but also adds a textural contrast. If using creme-filled cookies, be sure to scrape out the cream first.
• Chocolate Cheesecake Filling– made with tangy sour cream, rich cream cheese, decadent whipping cream, aromatic vanilla and bittersweet chocolate, this filling is beyond words. Each spoonful is sweet, zippy and bursting with cheesy-chocolatey goodness.
• Chocolate Glaze- a simple, two-ingredient chocolate glaze is used here to add a layer of decadence. Play with the kind of glaze you prefer! Want something sweeter? Use milk chocolate. Care for something a little more complex? Try a richer dark chocolate.
• White Chocolate Glaze– as if this recipe needed anymore chocolate, I decided to add another tasty layer to this party! Again, made with two simple ingredients, this glaze layers on unnecessary yet welcome indulgence.

How to Make Chocolate Cheesecake

1. Crafting the Crust:

• Kick things off by preheating your oven to 350°F (That’s right, things are heating up already!).
• Suit up your 9-inch springform pan in a double layer of foil fashion — we’re talking full coverage on the outside.
• A quick spritz of veggie oil spray on the pan bottom sets the stage.
• Grind up those cookies ’til fine, mix in the butter, press into the pan, and let it chill. Easy, right?

2. Fabulous Filling Time:

• Start the flavor party by dissolving coffee powder in cream over medium heat, then shift to low and melt that chocolate in. Oh-so-smooth!
• After a 10-minute breather, beat the cream cheese, sugar, and cornstarch together until they’re besties, then introduce sour cream, vanilla, and eggs to the mix.
• It’s chocolate integration time! Whisk a cup of the cheese blend into the chocolate, then bring ’em back together for a velvety reunion.
• Pour that gorgeous filling onto your crust, set your springform in a water bath, and bake until it’s just set with a puffy halo, about 1 hour. Then, it’s spa time in the turned-off oven for another 45.

3. Glazing Glory:

• For the chocolate glaze, boil some cream, then take it off the heat and invite the chocolate to melt in. Spread this glossy joy over your cooled cheesecake.
• Next up, the white chocolate glaze! Same process, new chocolate. Drizzle this over your set glaze in a swoon-worthy pattern.

4. The Grand Finale:

• Chill until you can’t wait any longer (at least 2 hours, if you can handle it), then free your masterpiece from its springform confines, slice, and serve up the awe!

 

Tips for Cheesecake Baking

I won’t lie to you, cheesecake baking isn’t the easiest thing in the world. There are just about a million things that can go wrong with cheesecakes; lumpy batter, cracked tops and bad flavor combinations.

Since baking my very first one, I’ve made too many cheesecakes to count. I’ve experimented with different textures, flavors, colors and proportions. I’ve made some straight up terrible cheesecakes and some absolute perfect bites.

Over time, I’ve learned some great cheesecake tips on how to create them perfectly every time, and today I’m going to share them with you!

Use Room Temperature Ingredients

Want a super smooth, creamy cheesecake? Start with room temperature ingredients! Doing so ensures that your ingredients will incorporate better with each other.

Whip the Cream Cheese Well

Under whipped cream cheese will make for a lumpy batter. Instead, whip the cream cheese until smooth because the smoother it is, the creamier your cheesecake will be! I recommend using an electric stand or hand mixer for this part.

Only whip until smooth and fully incorporated, otherwise the batter will start to form unwanted air bubbles.

GREASE YOUR PAN

Cheesecakes shrink as they cool. So, if your pan isn’t adequately greased it will stick to the edge as it shrinks causing yucky edge cracking and missing chunks.

Use a Water Bath

I know these seem a bit daunting but you shouldn’t be intimidated! Water baths are incredible; they prevent cracking and make for that shiny top finish.

To use one, wrap your springform pan in heavy duty foil, then fold and press the foil tightly to the pan.

Place the springform into a deep roasting pan and pour boiling water in until it comes halfway up the tin foil. The water should come up about ½ – 1 inch up the pan. Make sure the water doesn’t come up too high or the water will get inside the foil and make the cheesecake soggy.

Voila! You’ve made a water bath. Easy, right?

Don’t Overbake It

Keep an eye on that cheesecake! You’ll want the edges to look puffy but the center should be jiggly. Overcooking will cause severe cracking and dry out the cheesecake.

Storage and Freezing

To Store:

• Keep it cool! Your cheesecake loves to chill in the fridge. Just cover it (a loose tent of aluminum foil works wonders) and place it in the coldest part of your refrigerator.
• It’ll hang tight and stay scrumptious for up to 7 days (but seriously, who can resist that long?).

To Freeze:

• For those thinking long-term (kudos for your willpower), you can freeze this beauty! First, let the cheesecake cool completely — patience is key.
• Skip the toppings for now; they’re better fresh.
• Wrap it up tight in plastic wrap, then add a layer of aluminum foil for that extra hug. This double-defense method wards off freezer burn and keeps those chill crystals far away.
• Your frosted delight will stay primo for up to 2 months. Thawing time is party time!

To Thaw & Serve:

• Ready to dive back in? For the best flavor revival, thaw your cheesecake in the refrigerator overnight. It’s all about that slow, easy thaw for maximum creaminess.
• Planning to jazz it up with toppings? Now’s your moment. Add them after the cheesecake thaws, just before the curtain rises and it’s showtime.

Best Cheesecake Recipes

Like baking cheesecakes? So do I. Cheesecakes offer an open canvas for fun, unique flavors like raspberry, red velvet or even maple bacon!

Get in the kitchen, get a little weird and try out a few of my most adventurous cheesecake recipes:

• Banana Pudding Cheesecake Bars
• Peanut Butter Cup Cheesecake
• Chocolate Peppermint Cheesecake
• New York Cheesecake

Adapted from Bon Appetit’s Double Chocolate Cheesecake

Print

The BEST Chocolate Cheesecake

In this chocolate cheesecake recipe, a chocolate graham crust, a fudgy cheesecake filling and both a white and regular chocolate glaze come together to create the ultimate cocoa creation!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Cooling/Sitting Time 2 hours hours 10 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 10 servings

Calories 827kcal

Author Jocelyn Delk Adams

Ingredients

For Crust

• 1 box 9-ounce chocolate wafer cookies
• 6 tbsp unsalted butter (3/4 stick) melted

For the Filling

• 1 1/2 cup whipping cream
• 1 tsp instant coffee powder
• 12 oz semi-sweet chocolate finely chopped
• 2 8-ounce packages cream cheese room temperature
• 3/4 cup sugar
• 1 tbsp cornstarch
• 1 cup sour cream
• 2 tsp vanilla extract
• 3 large eggs

For Chocolate Glaze

• 1/2 cup whipping cream
• 4 oz semi-sweet chocolate finely chopped

For White Chocolate Glaze

• 1/2 cup whipping cream
• 4 oz white chocolate finely chopped

US Customary – Metric

Instructions

Make Crust

• Preheat oven to 350°F.
• Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with double thickness of foil. 
• Spray bottom of pan with vegetable oil spray.
• Finely grind cookies in processor. Add butter and process until blended.
• Press mixture onto bottom (not sides) of prepared pan.
• Refrigerate while preparing filling. 

Make Filling

• Combine cream and coffee powder in medium saucepan. Stir over medium heat until coffee powder dissolves.
• Reduce heat to low. Add chocolate; whisk until chocolate melts and mixture is smooth. Allow to cool 10 minutes.
• Using electric mixer, beat cream cheese and sugar in large bowl until well blended. Beat in cornstarch.

  Add sour cream and vanilla; beat well.
• Add eggs 1 at a time, beating just until blended after each addition. 
• Whisk 1 cup cheese mixture into chocolate mixture.

  Return chocolate mixture to remaining cheese mixture; whisk until smooth.

  Pour batter into crust.
• Place springform pan in large baking pan. Add enough hot water to baking pan to cone halfway up sides of springform pan. 
• Bake cheesecake until softly set and slightly puffed around edges, about 1 hour. 
• Turn off oven. Let cake stand in oven 45 minutes. 

  Transfer springform pan to rack and cool. Cover; chill cake overnight.

Make Chocolate Glaze

• Bring cream to boil in heavy small saucepan. Remove from heat. Add 4 ounces chocolate and whisk until melted and smooth.
• Pour glaze over top of cake. Using spatula, smooth glaze evenly over top. (Can be prepared 1 day ahead. Cover and refrigerate.)

Make White Chocolate Glaze

• Bring cream to boil in heavy small saucepan. Remove from heat.

  Add 4 ounces chocolate and whisk until melted and smooth. 
• Drizzle over set chocolate ganache glaze in pretty pattern. 

  Refrigerate until both glazes are set, at least 2 hours. 

  Using knife, cut around sides of pan to loosen cake.  Remove pan sides.  Cut into wedges and serve. 

Notes

USE ROOM TEMPERATURE INGREDIENTS

Want a super smooth, creamy cheesecake? Start with room temperature ingredients! Doing so ensures that your ingredients will incorporate better with each other.

WHIP THE CREAM CHEESE WELL

Under whipped cream cheese will make for a lumpy batter. Instead, whip the cream cheese until smooth because the smoother it is, the creamier your cheesecake will be! I recommend using an electric stand or hand mixer for this part.

Only whip until smooth and fully incorporated, otherwise the batter will start to form unwanted air bubbles.

GREASE YOUR PAN

Cheesecakes shrink as they cool. So, if your pan isn’t adequately greased it will stick to the edge as it shrinks causing yucky edge cracking and missing chunks.

USE A WATER BATH

I know these seem a bit daunting but you shouldn’t be intimidated! Water baths are incredible; they prevent cracking and make for that shiny top finish.

Nutrition

Calories: 827kcal | Carbohydrates: 67g | Protein: 9g | Fat: 59g | Saturated Fat: 34g | Cholesterol: 166mg | Sodium: 252mg | Potassium: 442mg | Fiber: 4g | Sugar: 47g | Vitamin A: 1322IU | Vitamin C: 1mg | Calcium: 132mg | Iron: 4mg

The post THE BEST Chocolate Cheesecake appeared first on Grandbaby Cakes.

Now, I know I’m not the only one feeling the Christmas pressure. Gifts, bows, stockings and rolls of wrapping paper are littering my junk closets and trickling onto counters and carpets. Invitations to neighbors’ yankee swaps and ugly sweater parties are popping up everywhere. And of course, you can never show up empty handed to these things.

There never seems to be enough time to get it all done while keeping your sanity. Today, I’m sharing a recipe that has saved me year after year. I’m here to help you save precious time that can be better used wrapping gifts or tying bows. Let’s not wait until Christmas Eve this year (Santa needs chill time too).

We all know the signature flavors that make up the Christmas season: eggnog, gingerbread, cranberry and of course, peppermint. And, y’all, I love ‘em all! This Chocolate Peppermint Cheesecake is an ode to my most favorite of holiday flavors. Filled with chocolate and bursting with peppermint flavor, this cheesecake is indulgent, impressive and oh so delicious!

Without further ado, let’s whip up a classy Christmas dessert destined to impress at your next holiday function!

Perks and Highlights of Chocolate Peppermint Cheesecake

Cuisine Inspiration: Dessert Fantasia Brace yourselves, sweet-tooths! This isn’t just a cheesecake; it’s a round-trip ticket to Dessert Fantasia. Inspired by the classic combo of chocolate and peppermint, this cheesecake is where comfort food meets holiday cheer!

Primary Cooking Method: Baking We’re firing up the oven for this one! Baking helps us achieve that creamy, dreamy texture that makes cheesecake the crown jewel of desserts.

Dietary Info: Vegetarian, Gluten Options Available Hey, we’re all about inclusivity here! While this gem is vegetarian, you can easily switch the crust to a gluten-free version. Everyone deserves a slice of heaven!

Key Flavor: Chocolate Meets Peppermint Imagine the richness of chocolate dancing a tango with the zesty kick of peppermint. It’s not just a flavor; it’s an experience.

Skill Level: Intermediate Fear not, intrepid bakers! You might need a bit of experience under your belt (it’s a cheesecake, after all), but with a dash of courage and a sprinkle of love, you’ve got this!

Special Perks:

• Crowd-Pleaser: Guaranteed to dazzle at any holiday party. Who can resist the siren call of chocolate and peppermint?
• Insta-Worthy: Seriously, it’s a stunner. Get ready for the “oohs” and “aahs” and, of course, the clicks!
• Adaptable: Not a peppermint fan? Swap it out for another flavor, or go plain Jane with a dash of vanilla. This cheesecake doesn’t mind!
• Make-Ahead Marvel: Whip it up the day before, and let it chill overnight. It’s like waking up to a Christmas present in your fridge!
• Indulgence Overload: Creamy, decadent, and rich. This isn’t just dessert; it’s a full-on indulgence that’s worth every. single. calorie.

Ingredients

Chocolate and peppermint go together like peanut butter and jelly! For years, I’ve looked forward to the holiday season just so I can enjoy this very recipe. There is just something so comforting and refreshing about this flavor pairing!

From the nutty, rich chocolate to the crisp, bright peppermint, every bite of this cheesecake is better than the last.

Here’s how we make this wonderful wizardry happen:

• Chocolate Sandwich Cookies– sweet, chocolatey and buttery, these cookies are always the way to go. A cookie crust guarantees a sweet-salty, crunchy bite.
• Flour & Sugar– both are necessary to create structure and add sweetness.
• Unsalted Butter– butter binds together the crust and helps to crisp up the base during baking.
• Cream Cheese– cream cheese is smooth, tangy and full of delicious fatty goodness.
• Heavy Cream– when beaten, cream lightens and uplifts the cheese mixture.
• Eggs– egg proteins work as a natural thickening agent. Also, emulsifiers in the egg yolk help give the cheesecake a smooth texture.
• Sour Cream– I like my cheesecake with a little tang. Sour cream adds decadence, flavor and smooth texture.
• Pure Vanilla– earthy, floral and fragrant, vanilla gives our cream filling the classic cheesecake flavor.
• Peppermint Extract– don’t get crazy with this, a dash too much will take this recipe from pleasantly minty to toothpaste real quick.
• Cocoa Powder– high-quality, dutch-processed cocoa powder is a must. The powder itself should be darker, softer and more aromatic than a cheaper variation.
• Whipped Cream (Optional)– because the texture of cheesecake is quite heavy, I like to create balance by serving my slices with whipped cream. The smooth, light texture adds an extra layer of indulgence you didn’t even know you needed!
• Crushed Peppermint (Optional)– feel free to use any holiday baking decorations you have on hand! Have fun with it!

How to Make a Chocolate Peppermint Cheesecake

1. Crust Creation:

• Start with mixin’ chocolate cookie crumbs and sugar in a love affair with melted butter.
• Get that mixture all cozy and pressed into the bottom of your trusty springform pan.
• Bake this beauty in the oven for about 10 minutes, then set it aside to cool. Patience, darlings!
•  

2. Filling Fantasia:

• Now, let’s get that cheesecake filling whipped up! In your KitchenAid® (a baker’s bestie!), mix cream cheese and sugar on medium until it’s smoother than a jazz tune.
• Glide in that heavy cream, followed by eggs one at a time – we’re building flavors here, folks!
• It’s time for the grand entrance: sour cream, vanilla extract, peppermint extract (hello, holiday spirit!), cocoa powder, and flour. Mix until it’s as smooth as your dance moves.
• Pour that luscious batter over your crust. Optional but recommended for the drama: the water bath. It helps our star bake evenly!

3. Baking Bliss:

• Pop it in the oven and bake for 1 hour. Then, with the oven off, let it chill inside with the door closed for 4 hours. It’s like a spa day for your cheesecake!
• Post-oven, ensure it’s chilled before it hits the fridge. If it’s still warm, let it cool on the counter. Overnight in the fridge and it’s ready to make its debut!

4. Whipped Cream Wonderland:

• Now, for the crowning glory! Whip that heavy cream in your KitchenAid® until it’s as fluffy as a cloud.
• Sweeten the deal with sugar and mint extract, and keep going until you’ve got stiff peaks.
• Plop that whipped dream in the center of your cheesecake.

5. The Finishing Flair:

• Ready for some fun? Dip a butter knife into red food coloring and swirl it through the whipped cream for that festive vibe.
• Shower the top with crushed peppermint like it’s confetti, and voila!

Tips

Cheesecakes tend to get a bad rap for being particularly finicky but I disagree. If you follow the right steps, a cheesecake can be simple and fun. I love making this recipe to bring along to any holiday gathering. 

Here’s how you can guarantee yourself the perfect cheesecake every time! 

Always Use Room Temperature Ingredients

This is honestly the only way to ensure that your batter doesn’t contain any unwanted lumps. Let your ingredients (especially your cream cheese) sit out until they reach room temperature. Doing this makes for a smoother, well-incorporated and balanced mixture. 

If you’re in a pinch, take your cream cheese out of the foil and heat in the microwave for 10-15 seconds. Anything but cold cream cheese, please! 

Don’t Overmix Your Batter 

I absolutely love making good use of my stand mixer for this recipe. It allows me to have better control while also reducing the amount of work I have to do. 

Both over-mixing and mixing on too high of a speed can cause cracks and craters during the baking process. Be sure to mix on a low to medium speed and watch carefully! You only need to mix your batter until all the ingredients are fully incorporated. 

Let Your Cheesecake Cool Gradually 

I know, I know. You just made this incredible cheesecake and you’ve been dreaming amount the moment you get to dig in. But wait! Allowing your cheesecake the proper time to set and cool is essential. 

After the allotted baking time, let your cheesecake to sit in the oven for an additional 4 hours with the oven off. Then, set your cheesecake out on the counter until completely cooled. Transfer to the fridge to cool overnight. 

What Should the Texture Be?

Just as with any other cheesecake, texture is absolutely key. If made correctly, a cheesecake should be smooth, creamy and light with a melt-in-your-mouth decadence. There is a delicate balance between an airy, flavorful slice and a dense, overpowering one. I’m sure you can tell which one we’re shooting for.

It’s a long wait, but dang is it worth it! 

How to Store Leftover Cheesecake

Before you guiltily indulge in every last crumb, know that this decadent dish can be stored as leftovers without a hitch!

Here’s what you can do with those too-good-to-waste leftovers, whether you choose to refrigerate or freeze them.

To Refrigerate

Just about any cheese can be tightly wrapped (in saran or foil) or placed in an airtight container for up to 5 days. Refrigerating cheesecake is best if you plan to eat it within a few days.

To Freeze

When I have more than a few individual slices, or I need to buy a little more time, I choose to freeze my cheesecake. To do so, wrap the slices in saran or foil and place them in a heavy freezer-type plastic bag.

A frozen cheesecake will last for up to 3 weeks. If you’re looking to plan ahead, an entire cheesecake can be made, wrapped and frozen for up to 6 weeks.

To Thaw

Thaw frozen cheesecake in the refrigerator overnight. If you’re in a hurry, or in need of a sugar-fix, an individual slice can be thawed at room temperature in 30 minutes.

The Best Chocolate and Peppermint Combination Recipes

As I mentioned earlier, I love the flavor combination of chocolate and peppermint. I love it so much so that I have made several chocolate peppermint desserts since starting this blog. Check out some of my other chocolate peppermint dessert recipes.

• Peppermint Chocolate Pie
• Peppermint One Bowl Brownies
• Ultimate Peppermint Chocolate Pound Cake
• Chocolate Cupcakes with Peppermint Buttercream
• Peppermint French Silk Pie

For More Cheesecakes

If you love other cheesecake recipes, definitely try my Mint Chocolate Cake, Quadruple Chocolate Cheesecake, New York Cheesecake, Sweet Potato Cheesecake and my Strawberry Cheesecake for a no bake twist!!

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Chocolate Peppermint Cheesecake

A classy Christmas dessert made to impress at your next holiday function. Filled with chocolate and bursting with peppermint flavor this cheesecake is simple, indulgent and delicious!  

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Cooling 4 hours hours

Total Time 1 hour hour 30 minutes minutes

Servings 12 servings

Calories 447kcal

Author Jocelyn Delk Adams

Ingredients

For The Crust:

• 1 1/2 cups chocolate sandwich cookies crushed
• 3 tbsp granulated sugar
• 5 tbsp unsalted butter melted

For The Cheesecake Filling:

• 4 8 oz packages packages cream cheese room temperature
• 1 1/2 cups granulated sugar
• 3/4 cups heavy cream room temperature
• 4 large eggs room temperature
• 1 cup sour cream room temperature
• 1 1/2 tbsp pure vanilla extract
• 1/2 tsp peppermint extract
• 2/3 cup cocoa powder
• 2 tbsp all-purpose flour

For The Whipped Cream:

• 1 cup heavy whipping cream cold
• 1 tbsp granulated sugar
• 1/4 tsp peppermint extract
• 1 drop red food coloring

For garnish: crushed and whole peppermint

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F (175 degrees C). Thoroughly spray a 9-inch springform pan with non-stick baking spray. If attempting a water bath, make sure your springform pan is securely closed then triple wrap the sides of the pan with foil to prevent any water from seeping into the sides. It is crucial that the pan doesn’t have any openings or water could seep in creating a soggy cheesecake.

For the Crust:

• Whisk together chocolate cookie crumbs and sugar with melted butter.
• Press mixture into the bottom of the springform pan and bake in the oven for 10 minutes.

For the Cheesecake Filling:

• In the KitchenAid® Ceramic Bowl of your Stand Mixer, mix cream cheese and sugar at medium speed until completely blended and smooth.
• Add in heavy cream, and then add in the eggs one at a time, mixing until incorporated.
• Lastly, pour in sour cream, vanilla extract, peppermint extract, cocoa powder and flour and mix until entire batter is smooth, scraping down sides as needed. Carefully pour the batter into the prepared pan. 

  (Optional) Water bath: Place your cheesecake pan inside a larger pan and slowly fill the large pan with boiling water halfway up the sides of the springform pan.
• Bake cheesecake for 1 hour. Turn the oven off and let the cake cool in oven with the door closed for 4 additional hours.
• Remove cheesecake from oven after 4 hours and make sure the cheesecake is completely chilled before placing in the refrigerator (if it is still a bit warm, allow it to cool on the counter before refrigerating), then chill overnight until ready to serve.

For the Whipped Cream:

• Beat heavy cream in the bowl of your KitchenAid® Stand Mixer on high speed until soft peaks form.
• Slowly add in sugar and mint extract and beat until stiff peaks form.
• Pile the whipped cream in the center of the cheesecake.
• Carefully dip a butter knife into the red food coloring and swirl through the pile of whipped cream creating a decorative pattern. Dip back in food coloring as needed.
• Lastly sprinkle crushed peppermint over whipped cream and garnish with any additional peppermint and serve.

Notes

Ensure your ingredients are room temperature, especially the cream cheese, when starting this recipe. It is essential for a smooth cheesecake batter.

How to Store Leftover Cheesecake

Before you guiltily indulge in every last crumb, know that this decadent dish can be stored as leftovers without a hitch!

Here’s what you can do with those too-good-to-waste leftovers, whether you choose to refrigerate or freeze them.

To Refrigerate

Just about any cheese can be tightly wrapped (in saran or foil) or placed in an airtight container for up to 5 days. Refrigerating cheesecake is best if you plan to eat it within a few days.

To Freeze

When I have more than a few individual slices, or I need to buy a little more time, I choose to freeze my cheesecake. To do so, wrap the slices in saran or foil and place them in a heavy freezer-type plastic bag.

A frozen cheesecake will last for up to 3 weeks. If you’re looking to plan ahead, an entire cheesecake can be made, wrapped and frozen for up to 6 weeks.

To Thaw

Thaw frozen cheesecake in the refrigerator overnight. If you’re in a hurry, or in need of a sugar-fix, an individual slice can be thawed at room temperature in 30 minutes.

Nutrition

Calories: 447kcal | Carbohydrates: 49g | Protein: 5g | Fat: 27g | Saturated Fat: 15g | Cholesterol: 125mg | Sodium: 146mg | Potassium: 189mg | Fiber: 2g | Sugar: 38g | Vitamin A: 855IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 3mg

Photos by Eat More Cake By Candice

The post Chocolate Peppermint Cheesecake appeared first on Grandbaby Cakes.

Happy Thanksgiving to all! The holiday season is officially upon us and I can’t think of a better way to celebrate than with rich cheesecake, pecan pie and rich butter pecan flavor. But, not just any cheesecake or pecan pie, I’m talking about a Butter Pecan Cheesecake.

What’s better than a creamy cheesecake filling sitting on a crisp graham cracker crust and topped with a pecan pie filling? I’ll answer that for you, nothing. This recipe is an incredibly delicious (and quite fun) way to take two Fall classics and combine them into one glorious dessert.

Perks and Highlights of this Butter Pecan Cheesecake Recipe

Butter Pecan is, and always has been, one of my go-to ice cream flavors: the salty-sweet combination gets me every time! I recently had the thought, “what if butter pecan ice cream and cheesecake had a baby?”. And y’all, this crazy good recipe was born.

If you’re looking for something new to bust out at this year’s holiday table, try out this undeniably good, smack your lips and melt-in-your-mouth, Butter Pecan Cheesecake like this Butter Pecan Cake or Pecan Pie upside down cake!

Ingredients

While the ingredient list is long, most of the ingredients are repeated throughout the recipe. Most of the ingredients are simple, pantry-staple items. I recommend pre-measuring/organizing everything to save time!

Here’s everything we’re working with today:

• Graham Cracker Crust requires about 1 1/2 – 2 whole sleeves of graham crackers to make enough crumbs. If you’d like to add a fun twist, replace a ¼ cup of crumbs with crushed pretzels or even more pecans.
• Pecans should be fresh, raw and unsalted. Pecans have a uniquely sweet and buttery flavor that lends itself well to our rich, salty cheesecake.
• Sugar, in both regular granulated and light brown form, are used in this recipe. Granulated sugar sweetens our filling while light brown sugar makes for that sticky-sweet pecan topping. If you don’t have light brown sugar on hand, dark brown sugar can be used.
• Salted Butter introduces creaminess while also adding necessary salt. Salt enhances flavor and creates a fun, delicious contrast.
• Cream Cheese is best when in full-fat, brick-style form. It is ESSENTIAL that your cream cheese is at room temperature! To soften quickly, microwave on high powder for 10-15 seconds.
• Sour Cream adds tang and body. I suggest using a full-fat option. Don’t have any? Try greek yogurt.
• Vanilla Extract acts as a flavor enhancer. I recommend using a high-quality extract for the best result.
• Eggs are used as a binding in the cheesecake layer.
• Heavy Cream is added to the topping to help create the rich, gooey texture of pecan pie. It’s also added to the filling to incorporate more fat.

How to Make Butter Pecan Cheesecake

TIP: Start with room temperature ingredients! This ensures that your cheesecake does not have lumps. And believe me, you don’t want that.

Any Special Equipment Needed?

No, you can totally make due with a simple cake pan and a whisk. But, there are a few things I would highly recommend having in your tool belt.

Springform Pan: This recipe’s batter will completely fill a 9” springform pan. These pans make for easy, no-mess release after refrigeration.

Electric Mixer (Hand or Stand): If you have a stand mixer on hand, great. Otherwise, do yourself a favor and invest in a trusty hand mixer.

FAQs

Does it need to be refrigerated overnight?

As with all cheesecakes, this one needs time for preparation and refrigeration. Plan accordingly. Butter Pecan Cheesecake does need to be refrigerated for at least 4 hours before serving but it’s better if you let it chill overnight.

When you’re ready to serve it, remove the sides of the pan and transfer to a large plate or serving platter.

To cut the cheesecake, run a sharp knife under hot water. Using a paper or cloth towel, wipe the water off the blade, then slice away! Repeat these steps with each slice.

TIP: For even neater slices, I suggest freezing your cheesecake for 1-2 hours before slicing. Just allow the slices to sit out for at least 30 minutes before serving.

How long do leftovers last?

Leftover cheesecake should never be wasted! Instead, tightly wrap your leftovers with plastic (or saran) wrap or store them in an airtight container. Kept in the refrigerator, cheesecake will last for up to 5 days.

If you don’t plan to eat your leftovers within that time frame, I suggest freezing instead. See instructions below.

Can you freeze it?

Heck yeah! After it has set in the refrigerator, remove the springform pan and wrap the cheesecake tightly with plastic wrap and a layer of aluminum foil. It can be frozen for up to 2 months. Before serving, thaw the frozen cheesecake overnight in the refrigerator.

Alternatively, the cheesecake can be frozen in individual slices for a quick-dessert or a midnight snack!

My Favorite Cheesecake Recipes To Try

Cheesecake is one of my absolute FAVORITE Fall desserts! In any shape, flavor or form, cheesecake is always a creamy, delightfully delectable good time.

What do you say we enjoy the best of the season by churning out a few of my BEST Autumn-inspired cheesecake recipes?

Check ‘em out:

• Pumpkin Swirl Cheesecake Bars
• Vanilla New York Cheesecake
• Peach Cobbler Cheesecake
• Caramel Apple Cheesecake,
• Banana Pudding Cheesecake Blondies
• Sweet Potato Cheesecake

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Butter Pecan Cheesecake

Take a taste of the best of both worlds with this Butter Pecan Pie Cheesecake! Crisp graham cracker crust, salted brown sugar cheesecake filling and buttery pecan pie topping come together to create a unique, flavorful Thanksgiving dessert!

Course Dessert

Cuisine American, Southern

Prep Time 1 hour hour

Cook Time 1 hour hour 15 minutes minutes

Resting Time 13 hours hours

Total Time 15 hours hours 15 minutes minutes

Servings 12 servings

Calories 627kcal

Author Jocelyn Delk Adams

Ingredients

For the Crust

• 1 1/2 cup graham cracker crumbs
• 3 tbsp granulated sugar
• 5 tbsp melted butter

For the Cheesecake Filling

• 1/4 cup salted butter
• 32 oz cream cheese packages room temperature (4 8 oz packages)
• 1 cup granulated sugar
• 1/2 cup light brown sugar
• 1/2 cup heavy cream
• 4 large eggs room temperature
• 1 cup sour cream room temperature
• 1 tbsp vanilla extract
• 1/4 cup all purpose flour

For the Pecan Topping

• 1 1/2 cup pecan halves
• 5 tbsp salted butter
• 1/2 cup light brown sugar packed
• 1/2 cup heavy whipping cream
• 1 tbsp corn syrup
• 1/2 tsp vanilla extract

US Customary – Metric

Instructions

For the Crust

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9 inch springform pan with at least 2 ¾ inch sides or a 10 inch springform pan with non-stick baking spray. Make sure it is properly secured too!
• Whisk together graham cracker crumbs, sugar and melted butter. Press mixture into the bottom of the springform pan and bake in the oven for 10 minutes.

For the Cheesecake Filling

• In a small saucepan, add butter and melt over medium heat. Once the butter has fully melted, white foamy bubbles will begin to appear over the top of the butter. Watch carefully as the butter’s color changes to brown and the smell of the butter becomes somewhat nutty.
• As soon as the butter is an amber brown color, remove from heat and cool in the refrigerator for 20-25 minutes or until it reaches room temperature.
• In the bowl of your stand mixer, beat together cream cheese and both sugars until completely smooth. Next add heavy cream and browned butter then add eggs one at a time, mixing until incorporated.
• Next add sour cream, vanilla extract and flour and mix until smooth.
• Pour cheesecake filling into baked crust.
• For extra insurance against cracks, USE A WATER BATH!
• Bake cheesecake for 50-65 minutes then turn the oven off and allow the cake to cool in the oven with the door propped open for 1 hour. If using a water bath, bake a little less time.
• Remove cheesecake from the oven and allow it to come to room temperature for an additional 30-60 minutes then store in the refrigerator overnight before serving.

For the Pecan Topping

• Preheat the oven to 325°F and spread the pecans on a parchment lined baking sheet. Roast them for about 8-10 minutes or until just fragrant.
• In a medium saucepan, combine the butter, brown sugar, heavy cream, corn syrup and vanilla extract. Cook until bubbly, then stir in the toasted pecans. Cool to room temperature before pouring over the cooled cheesecake.

Video

Notes

• Start with room temperature ingredients. This will ensure that your cheesecake does not have lumps. And believe me, you don’t want that.
• For extra insurance against cracks, USE A WATER BATH!

Leftover cheesecake should never be wasted! Instead, tightly wrap your leftovers with plastic (or saran) wrap or store them in an airtight container. Kept in the refrigerator, cheesecake will last for up to 5 days.

Nutrition

Calories: 627kcal | Carbohydrates: 58g | Protein: 17g | Fat: 38g | Saturated Fat: 17g | Cholesterol: 136mg | Sodium: 768mg | Potassium: 371mg | Fiber: 2g | Sugar: 47g | Vitamin A: 952IU | Vitamin C: 1mg | Calcium: 345mg | Iron: 1mg

The post Butter Pecan Cheesecake (With How To Video!) appeared first on Grandbaby Cakes.