Creamy Cheesecake Recipes

Creamy cheesecake recipes can be made with a variety of different cheeses. Cottage cheese, ricotta cheese and mascarpone cheese are a few. Cream cheese is the most popular type used for making cheesecakes. It is my favorite and I consider the Philadelphia brand to be the best. I have not been as happy with the results after using others so I stick with this brand now.

Creamy Cheesecake RecipesCreamy Cheesecake Recipes

I love creamy cheesecake recipes made with cream cheese and the more cream cheese, the better. Here, I am only including from my collection of recipes the cheesecakes which contain two to two and one half pounds of cream cheese (Or 4 to 5 packages each with 8 ounces). I like a nice thick filling for taste and also for presentation.

Creamy cheesecake recipes and most other ones have a tendency to drop in the middle after removing from the oven. This is due to a sudden drop in the temperature after removing. One way which helps to with this problem is to turn the oven off and open the oven door about 6 inches. Let the cheesecake in the oven until it cools to warm. After removing the cheesecake, run a sharp knife around the sides of the pan. I like to loosen the cheesecake but do not remove the sides.

I prefer to refrigerate my creamy cheesecake recipes until cold before removing the sides. Many need to set until completely cold to firmly set up. Sometimes if the sides are removed while warm, the cake will collapse. You will need to run a knife around the pan again after removing from the refrigerator. The coldness sometimes makes the cheesecake adhere to the sides again so it is best to loosen before removing the sides of pan.

ORANGE CHEESECAKE 

Orange CheesecakeOrange Cheesecake

Make creamy cheesecake recipes with mandarin orange topping.
Cookie Dough Crust

  • ½ Cup softened butter
  • ½ Cup sugar
  • 1 Egg yolk
  • ½ Teaspoon vanilla
  • 1 ¼ Cups flour
  • 1 Teaspoon grated lemon peel

Creamy Filling

  • 5 Packages (8 Ounces each) softened cream cheese
  • 1 ¾ Cups sugar
  • 3 Tablespoons flour
  • 1 Teaspoon grated lemon peel
  • Grated peel from 1 orange
  • ½ Teaspoon vanilla
  • 5 Beaten eggs
  • 2 Beaten egg yolks
  • ¼ Cup heavy cream  

Sour Cream Topping

  • 1 ½ Cups sour cream
  • 3 Tablespoons sugar
  • 1 Teaspoon vanilla

Mandarin Orange Topping

  • 2 Cups orange juice
  • ½ Cup sugar
  • 1/8 Teaspoon yellow food coloring
  • ¼ Teaspoon orange extract
  • 2 Tablespoons cornstarch
  • ¼ Cup water
  • 1/3 Cup canned mandarin oranges (Drain well)

FOR CRUST cream butter and sugar until light and fluffy.
Beat in egg yolk and vanilla; add flour and lemon peel.
Mix until dough forms a ball; divide dough into 2 disk.
Wrap in plastic wrap and refrigerate until a little firm about 1 hour.
PREHEAT OVEN TO 400F degrees.
Lightly grease bottom of 9 inch spring form pan.
Press 1 disk of dough evenly in bottom of prepared pan.
NOTE: Flour fingers to prevent dough from sticking to hands.
Place pan on baking sheet; bake until light brown about 7 minutes.
Remove to rack and cool completely.
Pat remaining disk of dough to the sides of the cooled spring form pan.
NOTE: Press dough down onto bottom crust to seal sides with bottom.
FOR FILLING in large bowl combine cheese, sugar, flour, peels and vanilla.
Beat cheese mixture until smooth on medium speed.
Add eggs and yolks beating on low speed just until combined.
Stir in the cream until combined; pour into crust lined pan.
Bake at 400F degrees for 10 minutes; REDUCE HEAT to 325F degrees.
Bake for 60 to 70 minutes until center is set; cool on rack for 10 minutes.
Run knife around edge of pan to loosen; cool 1 hour longer.
FOR SOUR CREAM TOPPING combine all ingredients; spread over cheesecake.
Refrigerate cheesecake overnight.
FOR MANDARIN ORANGE TOPPING combine orange juice and sugar in saucepan.
Add the food coloring and orange extract; stir and bring to a low boil.
Dissolve cornstarch in water; stir into the hot orange mixture.
Cook and stir until thickened and smooth; stir in mandarin oranges.
Cool and serve over pieces of cheesecake; 12 servings.


ALMOND JOY CHEESECAKE RECIPE

Almond Joy Cheesecake RecipeAlmond Joy Cheesecake Recipe
Almond Joy Cheesecake RecipeAlmond Joy Cheesecake Recipe

Enjoy this creamy cheesecake recipe made with rich chocolate and coconut.

Crust

  • 1 ½ Cups chocolate cookie crumbs
  • 3 Tablespoons sugar
  • ¼ Cup melted butter

Filling

  • 4 Packages (8 Ounces each) softened cream cheese
  • 3 Beaten eggs
  • 1 Cup sugar
  • 1 Package (14 Ounces) shredded coconut
  • 1 Package (11.5 Ounces) milk chocolate chips
  • ½ Cup slivered toasted almonds
  • 1 Teaspoon vanilla
  • ½ Cup semi sweet chocolate chips
  • Toasted chopped almonds for garnish

Preheat oven to 350F degrees.
FOR CRUST combine and mix the cookie crumbs, sugar and butter.
Press into bottom of 10 inch spring form pan; bake 8 minutes and cool.
FOR FILLING combine cheese, eggs and sugar in large mixing bowl.
Beat on medium speed until fluffy and well blended.
Stir in coconut, milk chocolate, slivered almonds and vanilla (will be a stiff batter).
Spoon mixture into crust lined spring form pan and level; bake 1 hour.
Move to wire rack to cool.
Place semi sweet chocolate chips in zip lock plastic bag.
Place bag in bowl of warm water to melt chocolate.
Snip a tiny hole in the corner of the bag.
Drizzle chocolate over the cheesecake and garnish with chopped almonds.
Refrigerate the cheesecake overnight before serving.
Run sharp knife around edges of pan to loosen; remove sides.
Serves 12.

CHOCOLATE COOKIE RECIPE

Chocolate Cookie RecipeChocolate Cookie Recipe

For making creamy cheesecake recipes, this is an option for the crust instead of purchasing chocolate cookies.

  • 1 Cup of solid shortening
  • 1 Cup sugar
  • 1 Beaten egg
  • 2 Tablespoons milk
  • 2 Teaspoons vanilla
  • 3 Ounces melted chocolate (Unsweetened)
  • 3 Cups flour
  • 3 Teaspoons baking powder
  • ½ Teaspoon salt

Cream shortening and sugar together until creamy.
Beat in egg, milk and vanilla until fluffy; beat in chocolate.
Sift together flour, baking powder and salt; beat into creamed mixture.
Cover and refrigerate until firm (Couple hours).
PREHEAT OVEN TO 350F degrees.
Shape into 1 inch balls; place on parchment lined baking trays.
Bake 10 to 12 minutes; cool on racks.
Makes 50 to 60 single cookies or use two filling with butter cream frosting.


HAZELNUT CHEESECAKE RECIPE

Learn how to make creamy cheesecake recipes with 2 pounds of cream cheese.
Cookie Crust

  • 1 ½ Cups vanilla cookie crumbs
  • ½ Cup ground toasted hazelnuts
  • ¼ Cup melted butter

Filling

  • 4 Packages (8 Ounces each) softened cream cheese
  • 1 Cup sugar
  • 4 Eggs
  • 1 Cup sour cream
  • 3 Tablespoons hazelnut liqueur
  • 1/3 Cup ground toasted hazelnuts

Preheat oven to 325F degrees.
FOR CRUST combine and mix crumbs, hazelnuts and butter.
Press mixture into the bottom of a 9 inch spring form pan.
Bake 10 minutes: remove from oven to rack.
INCREASE OVEN TEMPERATURE to 450F degrees.
FOR FILLING combine cheese and sugar in large mixing bowl.
Beat on medium speed until well blended.
Add eggs one at a time beating after each addition.
Blend in sour cream and liqueur; stir in the hazelnuts.
Pour cheese mixture over the baked crust; bake 10 minutes.
REDUCE OVEN TEMPERATURE to 250F degrees; bake 1 hour.
Run knife around edge of pan to loosen; (Do not remove sides).
Cool cheesecake to room temperature; chill overnight.
Garnish with hazelnuts, whipped cream or fresh fruit.
Serves 12.


SAVORY CHEDDAR CHEESECAKE RECIPE

Make savory creamy cheesecake recipes for appetizers.
Crust

  • 1/3 Cup dry bread crumbs
  • ¼ Cup shredded Parmesan cheese
  • Savory Filling:
  • 4 Packages (8 Ounces each) softened cream cheese
  • ¼ Cup flour
  • 5 Beaten eggs
  • 3 Beaten egg yolks
  • 1/3 Cup heavy cream
  • 2 ½ Cups shredded sharp Cheddar cheese
  • 1 Medium onion (Finely diced)
  • 2 Small coves minced garlic
  • 1/3 Cup flat beer

Preheat oven to 250F degrees; butter a 10 inch spring form pan.
Cover outside of pan with foil (Bottom and sides).
FOR CRUST combine the crumbs with Parmesan cheese;
Sprinkle crust ingredients over bottom of prepared pan.
FOR FILLING combine and mix cream cheese, flour, eggs, yolks and cream.
Fold in the Cheddar cheese, onion and garlic; stir in the beer.
Pour mixture into crust lined pan; place pan in a larger pan.
Pour boiling water half way up sides of spring form pan.
Bake for 1 hour and 40 minutes; turn OVEN OFF.
Let cheesecake set in oven for 1 hour.
Cool at least 2 hours before unmolding; serves up to 20.


CRUSTLESS CHEESECAKE RECIPE

When making creamy cheesecake recipes you can use different kinds of cheeses.

  • 1 Pound creamy cottage cheese
  • 4 Packages (8 Ounces each) softened cream cheese
  • 4 Beaten eggs
  • 1 ½ Cups sugar
  • 1 ½ Tablespoons lemon juice
  • 1 Teaspoon vanilla
  • ¼ Cup flour
  • ¼ Cup cornstarch
  • 2 Cups sour cream
  • ½ Cup melted butter

Preheat oven to 350F degrees; butter a 10 inch spring form pan.
In a large bowl combine both cheeses and next 6 ingredients.
Beat on medium until well blended and creamy.
Add the sour cream and melted butter mixing thoroughly.
Pour into prepared spring form pan; bake 1 hour.
REDUCE HEAT to 275F degrees; bake another 45 minutes.
Serves 12 to 14.


GRAHAM CRACKER CRUST RECIPE

When making creamy cheesecake recipes, this is a great graham cracker crumb recipe for 9 inch pan. Use it for the following 2 recipes. When baking cheesecakes in a large pan with water, be sure to wrap the bottom and sides of pan with foil. Try it with and without the nuts.

  • ¾ Cup graham cracker crumbs
  • ½ Cup finely chopped nuts
  • 3 Tablespoons sugar
  • ¼ Cup melted butter

Preheat oven to 325F degrees.
Combine and mix all ingredients together.
Press in bottom and 1 inch up sides of a 9 inch spring form pan.
Place pan on a baking sheet; bake for 10 minutes and cool on rack.


BASIC CREAMY CHEESECAKE RECIPE

Many creamy cheesecake recipes have only a few ingredients but simply delicious.

  • 4 Packages (8 Ounces each) softened cream cheese
  • 1 2/3 Cups sugar
  • 4 Beaten eggs
  • 1 Teaspoon vanilla
  • Juice of 1 lime
  • Graham cracker lined 9 inch spring form (Use recipe above)

Preheat oven to 350F degrees.
Wrap graham cracker lined pan tightly with foil on bottom and sides.
In a large mixing bowl combine cheese and next 4 ingredients.
Beat with mixer on medium speed until smooth and blended.
Pour into prepared pan; set in a larger pan of boiling water.
NOTE: Boiling water should be about half way up the side of spring form pan.
Bake 1 ½ hours or until firm in center; remove foil from pan.
Run knife around pan to loosen without removing sides.
Cool to warm and refrigerate for 8 hours.
Remove sides of pan to cut and serve; serves 12.


MAPLE CHEESECAKE RECIPE

Most creamy cheesecake recipes and others have a graham cracker crust.

  • 4 Packages (8 Ounces each) softened cream cheese
  • ¾ Cup sugar
  • 2 Teaspoons maple flavoring
  • ½ Teaspoon almond extract
  • ½ Teaspoon grated lemon peel
  • 3 Beaten eggs
  • Graham cracker lined 9 inch spring form pan (Use recipe above)
  • ¼ Cup melted chocolate (For garnish)

Preheat oven to 325F degrees.
Cover outside graham cracker lined spring form pan with foil.
NOTE: Cover bottom and sides of pan tightly with foil.
Combine cheese and sugar in a large mixing bowl.
Beat on medium speed until smooth; add maple, almond and lemon peel.
Add eggs beating on low speed just until mixture is blended.
Pour mixture into prepared graham cracker lined crust.
Place pan in a larger baking pan; add 1 inch boiling water to the larger pan.
Bake about 50 minutes or until center is set; remove cheesecake to rack.
Cool 10 minutes; remove foil from pan and run knife around pan to loosen.
NOTE: I leave the side on until cold.
Cool to room temperature; refrigerate overnight.
Remove sides of pan; drizzle melted chocolate over top to serve.
Serves 12 to 14.


LEMON CHEESECAKE RECIPE

Lemon is a common flavor added to creamy cheesecake recipes.

Cookie Dough Crust

  • ¾ Cup softened butter
  • 1 Beaten egg
  • 1 ¼ Cups flour
  • 1/3 Cup PLUS 1 teaspoon sugar (Divided)
  • Grated peel of 1 lemon
  • 4 Drops lemon extract

Filling

  • 5 Packages (8 Ounces each) softened cream cheese
  • ¼ Cup milk
  • 1 ¾ Cups sugar
  • 3 Tablespoons flour
  • 4 Beaten eggs
  • Grated peel of 1 lemon

FOR CRUST combine butter, egg, flour, 1/3 CUP sugar, lemon peel and extract.
Beat on low speed until blended; shape in ball, wrap and chill 1 hour.
Preheat oven to 400F degrees.
Press 1/3 of the dough in bottom of 9 inch spring form pan.
Sprinkle with 1 TEASPOON sugar; bake 8 minutes and cool.
SET OVEN TEMPERATURE ON 475F degrees.
FOR FILLING combine in large mixing bowl the cheese and milk.
Beat on medium speed until smooth and creamy; slowly beat in the sugar.
On low speed beat in the flour, eggs and lemon peel.
Beat mixture on medium speed for 5 minutes.
Press remaining crust dough around sides of pan 1 inch up sides.
Pour the cream cheese mixture into the pan; bake for 12 minutes.
REDUCE OVEN TEMPERATURE to 300F degrees.
Bake cheesecake 35 to 45 minutes longer or until center is set.
TURN OVEN OFF.
Let cheesecake set in the oven for 30 to 40 minutes to cool.
Remove cheesecake to wire rack to cool completely.
Refrigerate overnight; remove from pan to serve.
Serves 12 to 14.


MILK CHOCOLATE CHEESECAKE

Learn how to make creamy cheesecake recipes with fresh berries.

Crust

  • 2 Cups chocolate wafer cookie crumbs
  • ½ Cup melted butter

Cheese Filling

  • 3 Pounds (4 packages 8 ounces each) softened cream cheese
  • 6 Eggs
  • 2 Cups sugar
  • 1 Cup heavy whipping cream
  • ½ Cup flour
  • Pinch salt
  • 1 Teaspoon vanilla
  • 8 Ounces milk chocolate (Melted)

Fresh Berries

  • 2 Pints fresh berries (Strawberries, raspberries, etc.)
  • 1 Cup Grand Marnier

To Serve

  • 2 Cups sweetened whipped cream
  • Sprigs of fresh mint

Preheat oven to 350F degrees.
FOR CRUST combine crumbs and butter in small bowl; mix together.
Press crumb mixture into the bottom of a 10 inch spring form pan.
FOR FILLING place cream cheese in a food processor; process until smooth.
Add the sugar processing until blended.
Add the eggs one at a time; process after each addition.
Add heavy cream, flour, salt and vanilla to processor.
Process until smooth scraping down the processor bowl.
While running the processor add the melted chocolate in a steady stream.
Pour cheesecake mixture into the crust lined spring form pan.
Bake 1 hour and 15 minutes or until center is set.
Remove from oven; loosen sides by running thin knife around sides.
NOTE:  Do not remove sides.
Cool cheesecake completely; chill until cold.
FOR BERRIES combine Grand Marnier with berries; cover and chill 2 hours.
NOTE: I do not like alcohol but I like the flavor after cooking out the alcohol. I steam the Grand Marnier over low heat to remove the alcohol. After cooling, I mix with the berries.
TO SERVE slice cheesecake, top with berries; garnish with whipped cream and fresh mint.
Serves 12.

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