Cheesecake Recipes 

No Bake Cheesecake 

  • You can use either a purchased graham cracker pie crust or you can make your own. 
  • Graham cracker crust: 
  • 1 ¼ cups graham cracker crumbs¼ cup sugar 
  • ¼ cup butter or margarine, softened 

Place ingredients in a bowl and mix well until mixture is crumbly.  Press this mixture into the bottom and up the sides of a pie pan. 

Cheesecake Filling: 

  • 1 8 oz package cream cheese, softened1 cup 10X sugar 
  • 1 teas vanilla extract1 cup heavy cream  
  • 1 12.5 oz can fruit pie filling, your choice 

In a bowl beat together the cream cheese, sugar, and vanilla until smooth.  Whisk the heavy cream into the other ingredients and mix until smooth.  Pour cream cheese mixture into prepared graham cracker crust.  Smooth the top with a spatula.  Refrigerate about 2-3 hours until firm.  Spread the fruit pie filling of your choice over the top of the cheesecake.  Refrigerate until serving time. 

New York Style Cheesecake 

  • Crust for Cheesecake: 
  • 1 ½ cups graham cracker crumbs½ cup sugar 
  • ¼ cup melted butter or margarine 
  • Mix the ingredients together and press mixture into the bottom of a 9 or 10-inch springform pan. 
  • Preheat oven to 400 degrees F. 

Cheesecake Filling: 

  • 5 8 oz packages cream cheese, softened5 whole eggs
  • 2 egg yolks1 ¾ cups sugar
  • 1/8 cup flour¼ cup heavy whipping cream 

In a large mixing bowl combine the cream cheese, eggs and egg yolks and mix until smooth.  Add the sugar, flour and heavy cream.  Blend until smooth and pour batter over crust in prepared pan. 

Bake cheesecake in preheated oven at 400 degrees F for 10 minutes.  Reduce oven temperature to 200 degrees F and continue baking for 1 hour or until filling is set.  Let cheesecake cool and then refrigerate. 

  • Cheesecake Brownies 
  • 1 19.8 oz box brownie mix1 8 oz package cream cheese 
  • 1 egg1/3 cup sugar 

Preheat oven to temperature recommended on box of brownie mix.  Follow the directions on the back of the box for preparing the brownies from the mix.  Spray a 9×13 inch pan with baking spray.  Spread brownie mixture in the prepared pan.  Meantime in a small bowl beat together the cream cheese, 1 egg and sugar using an electric mixer.  Using a spoon, drop the cream cheese mixture on top of the brownie mixture.  Use a knife to swirl the cream cheese mixture through the brownie mixture.  Bake in preheated oven according to package directions.  Brownies are done when a toothpick inserted in the center comes out clean.  Cool brownies in pan, cut into squares or bars and serve. 

Pumpkin Swirl Cheesecake 

  • 1 ½ cups graham cracker crumbs½ cup finely chopped pecans
  • 1 cup canned pumpkin1/3 cup butter or margarine, melted
  • 2 8 oz packages cream cheese, softened½ cup sugar
  • ¼ cup sugar3 eggs
  • 1 teas vanilla extract¼ teas ground cinnamon
  • ¼ teas ground nutmeg

Preheat oven to 350 degrees F.  Mix together the graham cracker crumbs, pecans and melted butter.  Press this mixture into the bottom and up the sides of a 9-inch springform pan.  Bake crust in preheated oven for 10 minutes.  Remove pan from oven and set aside.  In mixing bowl combine cream cheese, ½ cup sugar and vanilla and beat until smooth.  Mix in eggs, one at a time, blending well after each egg is added.   Remove 1 cup of cheesecake mixture and set aside.  In a bowl combine the cinnamon, nutmeg, pumpkin. and ¼ cup sugar.  Blend this mixture into the cheesecake mixture in the mixing bowl.  Spread the pumpkin cheesecake mixture in the bottom of the springform pan Drop the plain cheesecake mixture by spoonfuls over the pumpkin mixture and use a knife to swirl the plain batter through the pumpkin batter.  Bake in preheated oven until filling is set, about 1 hour.  Run knife around edge of the pan.  Allow cheesecake to cool before removing the rim of the pan.  Chill for 4 hours or more before serving.