To-Die-For Cheesecake Recipes
Whether you prefer the rich decadence of chocolate cheesecake or the sweet taste of fresh fruit, we have the perfect cheesecake for you.
Chocoholics are sure to love this ultra-rich cheesecake, which features traditional cheesecake sandwiched between a chocolate-pecan brownie base and a thick, homemade chocolate glaze.
- Recipe: Chocolate-Fudge Cheesecake
If the title of this dessert recipe doesn't send you running for the kitchen, then you need to read it again. We've packed all your favorite desserts into one must-try indulgence. Cheesecake, brownies, and caramel apples... What more could you want?
- Recipe: Caramel Apple-Brownie Cheesecake
For a twist on classic cheesecake, try adding goat cheese to the mixture. It adds another dimension of flavor, and with a bit of lime juice and honey it may just become your favorite cheesecake recipe.
- Recipe: Lime-Goat Cheese Cheesecakes
After winning the Southern Living Cook-Off 2005, registered dietitian Sharon Collison came to us with the original, light version of her $100,000 cheesecake. She did a full-fat version for our contest and won. Ironically, the skinnier version (with half the fat and calories) received the same outstanding rating in our Test Kitchens.
As pretty as petits fours, these luscious little two-bite gems can be finished with any kind of berry or preserves. Get ahead, and bake the cheesecakes in advance. After baking, they'll freeze up to one month. Thaw and top with preserves and fruit before serving.
Recipe: Petite Blueberry Cheesecakes
It may look like a chore, but this cheesecake tart calls for a relatively straightforward preparation: First, press the crust into the tart pan. Next, mix the cream cheese filling, fill the tart shell, and bake. Finally, gild the pie with sautéed tart apples, and paint them with melted apple jelly for a jewelled effect.
Recipe: Caramel Apple Cheesecake Tart
Cut into this fall cheesecake to find a surprising fruit layer on the bottom. Dress it up by pooling sauce on top and garnishing with fresh mint leaves, citrus curls, and sugared cranberries.
Dessert and coffee all in one slice, this over-the-top cheesecake is a surefire crowd-pleaser. To garnish with chocolate shards, melt dark bittersweet chocolate, and spread it in a thin layer on a parchment paper-lined baking sheet. Let it stand until set, and break into pieces.
We use a mix of chocolate and cinnamon graham cracker crumbs here to give the crust a dark color with notes of chocolate and a little spice. You can choose one or the other, so long as you use 1½ cups total. We also like to give the canned pumpkin a whirl in the food processor so it's nice and smooth in the creamy filling.
Recipe: Pumpkin Cheesecake