Description
A collection of four distinct cheesecake recipes, each offering unique flavors and textures.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter (melted)
- 32 oz cream cheese (softened) (4 packages of 8 oz each)
- 1 cup granulated sugar
- 1 cup creamy peanut butter
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 12 pieces Reese's Peanut Butter Cups (roughly chopped)
- 24 pieces Oreo cookies (crushed finely)
- 6 tablespoons unsalted butter (melted)
- 32 oz cream cheese (softened) (4 packages of 8 oz each)
- 1 cup granulated sugar
- 1 cup sour cream
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup Oreo cookies (coarsely crushed)
- ½ cup heavy whipping cream
- ¼ cup semi-sweet chocolate chips (melted)
- 1 ½ cups graham cracker crumbs
- ¼ cup brown sugar
- 6 tablespoons unsalted butter (melted)
- 32 oz cream cheese (softened) (4 packages of 8 oz each)
- ¾ cup granulated sugar
- 1 cup brown sugar (packed)
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ cup heavy cream
- ½ cup all-purpose flour (heat-treated)
- ½ cup unsalted butter (softened)
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup mini chocolate chips
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter (melted)
- 32 oz cream cheese (softened) (4 packages of 8 oz each)
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries (diced small)
- 1 cup fresh strawberries (hulled)
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with water (1 tablespoon water)
Instructions
- Preheat oven to 325°F (160°C); mix graham cracker crumbs, sugar, and melted butter, then press into a 9-inch springform pan; beat cream cheese and sugar until smooth, add peanut butter, then eggs one at a time, followed by vanilla and sour cream; fold in chopped Reese's Peanut Butter Cups; bake for 55 to 65 minutes until edges are set and center jiggles; turn off oven, crack door, and cool inside for 1 hour; cool completely on rack before refrigerating for at least 4 hours.
- Preheat oven to 325°F (160°C); crush Oreos, mix with melted butter, press into pan, and bake crust for 8 minutes; beat cream cheese and sugar until fluffy, add sour cream, vanilla, and eggs; divide batter, fold coarsely crushed Oreos into half, pour plain batter first then Oreo batter, and swirl; bake for 60 to 70 minutes until edges are set and center is jiggly; cool in turned-off oven with door cracked for 1 hour; chill for at least 6 hours; melt chocolate chips with heavy cream for ganache drizzle before serving.
- Preheat oven to 325°F (160°C); mix graham cracker crumbs, brown sugar, and melted butter, press into pan, and bake crust for 8 minutes; heat flour to 160°F (71°C), let cool, then beat butter, sugars, vanilla, and salt until creamy, stir in flour and chocolate chips; beat cream cheese and both sugars, add eggs, blend in heavy cream and vanilla, pour over crust; bake for 55 to 65 minutes until edges are set and center wobbles; cool in oven with door ajar for 1 hour; spread cookie dough topping over chilled cheesecake; refrigerate for at least 4 hours.
- Preheat oven to 325°F (160°C); mix graham cracker crumbs, sugar, and melted butter, press into pan, and bake crust.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: dessert
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 350
- Sugar: 20g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg
Keywords: Chill cheesecakes for at least 4 hours before serving for best texture.