Springform Pans - Guides, Tutorials & Recipes | Taste Recipes

Pear Olive Oil Cake

Taste Recipes Editorial Team — Tue, 27 May 2025 14:56:54 +0000

Ingredients

1-1/4 cups plus 2 teaspoons packed brown sugar, divided
1/2 cup olive oil
3 large eggs, room temperature
2 tablespoons 2% milk
2 teaspoons vanilla extract
1 cup all-purpose flour
3/4 cup almond flour
2 teaspoons baking powder
Dash salt
3 medium red pears, peeled and thinly sliced
1/4 teaspoon ground cinnamon
Sweetened whipped cream, optional

Directions

Preheat oven to 325°. Grease a 10-in. springform pan. Place pan on a baking sheet. In a large bowl, beat 1-1/4 cups brown sugar, oil, eggs, milk and vanilla until well blended. In another bowl, whisk flours, baking powder and salt; gradually beat into sugar mixture.
Transfer to prepared pan. Arrange pears over top; sprinkle with remaining 2 teaspoons brown sugar and cinnamon. Bake until a toothpick inserted in center comes out clean, 55-60 minutes. Cool completely in pan on a wire rack. If desired, serve with whipped cream.

Nutrition Facts

1 piece: 294 calories, 14g fat (2g saturated fat), 47mg cholesterol, 121mg sodium, 40g carbohydrate (28g sugars, 2g fiber), 4g protein.

Creme Brulee Cheesecake

Val Goodrich — Mon, 17 Mar 2025 15:08:38 +0000

Ingredients

2 cups graham cracker crumbs
3 tablespoons sugar
6 tablespoons butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
3 large eggs, room temperature
1 cup sour cream
2 teaspoons vanilla extract
TOPPING:
3 tablespoons sugar

Text Ingredients

Directions

Preheat oven to 350°. Wrap the bottom half of a 9-in. springform pan with 3 layers of aluminum foil.
In a large bowl, combine graham crackers, sugar and melted butter. Press crumbs into the bottom of a greased 9-in springform pan and about 1 inch up the sides. Bake 8-10 minutes, until lightly browned. Set aside and cool.
Increase oven temperature to 450°. In a large bowl, beat cream cheese on medium speed until smooth, 4-5 minutes. Reduce mixer speed to medium-low; add sugar and beat until fluffy. Add eggs, one at a time, until incorporated. Beat in sour cream and vanilla until smooth, 1-2 minutes. Pour into prepared crust.
Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. Bake 15 minutes. Turn oven down to 225°; bake another 1-1/4 hours. Turn oven off and open the oven door; let cheesecake sit 30 minutes, or until center is set. Remove from oven; let cool on wire rack up to 2 hours. Cover; refrigerate at least 6 hours or overnight.
Remove sides of springform pan. Sprinkle top of cheesecake with sugar. Use a kitchen torch to caramelize sugar. Let sit 5 minutes to harden. Slice and serve.

Nutrition Facts

1 slice: 353 calories, 24g fat (14g saturated fat), 100mg cholesterol, 244mg sodium, 30g carbohydrate (23g sugars, 0 fiber), 5g protein.

Keto Cheesecake

Val Goodrich — Fri, 14 Mar 2025 15:44:43 +0000

Ingredients

2-1/2 cups almond flour
1/4 cup granulated monk fruit or stevia sugar substitute
6 tablespoons butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
1-1/2 cups sour cream
1-1/2 cups granulated monk fruit or stevia sugar substitute
1 tablespoon lemon juice
1 tablespoon vanilla extract
4 large eggs, room temperature, lightly beaten

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Directions

Preheat oven to 325°. In a small bowl, combine almond flour and sugar substitute; stir in butter. Press onto the bottom and up the side of a greased 9-in. springform pan. Place on a baking sheet. Bake until lightly browned, 18-22 minutes. Cool on a wire rack.
In a large bowl, beat cream cheese, sour cream, sugar substitute, lemon juice and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour into crust. Place pan on a double thickness of heavy-duty foil (about 18-in. square). Securely wrap foil around pan.
Place in a larger baking pan; add 1 in. hot water to larger pan. Bake until center is just set and top appears dull, about 1-1/2 hours. Turn oven off; let sit 30 minutes with the door open. Remove springform pan from water bath. Let stand up to 1 hour on a wire rack.
Refrigerate overnight, covering when completely cooled. Remove rim from pan before serving.

Nutrition Facts

1 piece: 402 calories, 36g fat (17g saturated fat), 131mg cholesterol, 238mg sodium, 21g carbohydrate (4g sugars, 1g fiber), 11g protein.

Torta Pasqualina

Anna Francese Gass, Val Goodrich — Fri, 07 Mar 2025 16:07:07 +0000

Ingredients

3 cups all-purpose flour
1 cup cold butter, cubed
1 tablespoon sugar
1 teaspoon kosher salt
5 to 6 tablespoons ice water
FILLING:
3 large eggs, beaten, divided
1-3/4 cups whole-milk ricotta cheese
2 pounds frozen chopped spinach, thawed and squeezed dry
1/3 cup grated Parmigiano Reggiano cheese
1/3 cup extra virgin olive oil
1 teaspoon kosher salt
1 teaspoon coarsely ground pepper
5 hard-boiled large eggs
1 tablespoon water

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Directions

Place flour and butter in a food processor; pulse until butter is the size of peas. Add sugar and salt; pulse to combine. While pulsing, gradually add ice water, 1 tablespoon at a time, until dough holds together when pressed. Divide dough into two-thirds- and one-third-sized pieces. Shape each into a disk; wrap and refrigerate 1 hour or overnight.
Preheat oven to 350°. On a lightly floured surface, roll larger piece of dough to a 12-in. circle; line bottom and press up side of a greased 9-in. springform pan or deep dish pie pan.
Reserve 2 tablespoons beaten egg for egg wash. Place remaining egg in a large bowl with ricotta; beat until smooth. Stir in spinach, parmesan, oil, salt and pepper. Spoon into crust. Place the hard-boiled eggs in an evenly spaced circle, pressing them down into the spinach filling. Roll remaining dough to an 11-in. circle. Place over filling. Trim and seal edge. Cut five slits in top.
In a small bowl, whisk remaining egg and 1 tablespoon water; brush over crust.
Bake until crust is golden brown and a knife inserted in center comes out clean, about 1 hour. Serve warm or at room temperature.

Nutrition Facts

1 piece: 661 calories, 44g fat (22g saturated fat), 272mg cholesterol, 939mg sodium, 46g carbohydrate (6g sugars, 5g fiber), 23g protein.

Vanilla Bean Cheesecake

Val Goodrich — Sun, 23 Feb 2025 18:47:39 +0000

Ingredients

45 vanilla wafers, crushed into crumbs
1 tablespoon sugar
1/4 cup butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
3 large eggs, room temperature
3 tablespoons heavy whipping cream
1 teaspoon vanilla extract
2 vanilla beans, scraped

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Directions

Preheat oven to 300°. Wrap the bottom half of a 9-in. springform pan with 3 layers of aluminum foil.
In a large bowl, combine cookie crumbs, sugar and melted butter. Press crumbs into the bottom of the pan and about 1 inch up the sides. Bake until lightly browned, 8-10 minutes. Let cool.
In a large bowl, beat cream cheese on medium speed until smooth, 4-5 minutes. Reduce mixer speed to medium-low; add sugar and beat until fluffy. Add eggs, one at a time, until incorporated, about 5 minutes. Beat in cream, vanilla and vanilla beans until smooth and fluffy, 1-2 minutes. Pour filling into cooled crust.
Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. Bake 60-70 minutes or until cheesecake is slightly jiggly in the center. Let cool at room temperature, up to 1 hour. Cover; refrigerate at least 6 hours or overnight.
Remove sides of springform pan. Slice and serve.

Nutrition Facts

1 slice: 349 calories, 24g fat (12g saturated fat), 92mg cholesterol, 252mg sodium, 31g carbohydrate (23g sugars, 0 fiber), 5g protein.

Lemon Ricotta Cake

Val Goodrich — Fri, 24 Jan 2025 16:17:18 +0000

Ingredients

1 1/3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, softened
1 cup sugar
3 large eggs, room temperature
1-1/2 cups whole-milk ricotta cheese
1/4 cup lemon juice
3 tablespoons grated lemon zest
1/4 teaspoon vanilla extract
2 tablespoons confectioners' sugar
Optional: Fresh fruit and whipped cream

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Directions

Preheat oven to 350°. Line a 9-in. springform pan with parchment paper; coat with cooking spray.
In a small bowl, whisk together flour, baking powder and salt; set aside.
In a large bowl, beat softened butter and sugar at medium speed until incorporated, 1-2 minutes. Beat in eggs, one at a time, until fluffy and pale in color, 3-4 minutes. Reduce mixer speed to medium-low; beat in ricotta, lemon juice, lemon zest and vanilla extract until smooth, 2-3 minutes.
Slowly beat dry ingredients into wet ingredients until just combined. Pour batter into prepared springform pan. Bake 40-45 minutes or until a toothpick inserted into the center comes out clean. Remove from oven; cool on a wire rack.
Run a knife around the edge of the cake; remove sides of pan. Dust with powdered sugar; slice and serve.

Nutrition Facts

12 pieces: 253 calories, 12g fat (7g saturated fat), 79mg cholesterol, 246mg sodium, 31g carbohydrate (20g sugars, 1g fiber), 7g protein.

Chocolate Peppermint Cheesecake

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:34:14 +0000

Ingredients

20 Oreo cookies, finely crushed (about 2 cups)
6 tablespoons sugar
4 tablespoons butter, melted
FILLING:
3/4 cup semisweet chocolate chips
1/2 cup white baking chips
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup sour cream
2 tablespoons all-purpose flour
1/4 teaspoon peppermint extract
4 large eggs, lightly beaten
1/3 cup peppermint crunch baking chips
GANACHE:
1/2 cup semisweet chocolate chips
1/4 cup heavy whipping cream
Optional: whipped cream and peppermint crunch baking chips or peppermint striped white chocolate kisses

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Directions

Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. In a small bowl, mix cookie crumbs and sugar; stir in butter. Press onto bottom of prepared pan. In a microwave, melt chocolate chips; stir until smooth and cool slightly. Repeat with white baking chips.
In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, flour and extract. Add eggs; beat on low speed just until blended. Remove 2 cups batter to a small bowl; stir in cooled chocolate chips until blended. Pour over crust. Stir peppermint chips and cooled white chips into remaining batter; gently spoon over chocolate layer. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
Bake until center is just set and top appears dull, 75-85 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
Remove rim from pan. For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Let stand 3 minutes. Spread over cheesecake. If desired, garnish with whipped cream and additional peppermint crunch baking chips or kisses.

* If you are unable to find Andes Peppermint Crunch Baking Chips or Hershey's Candy Cane Kisses, you can make homemade Peppermint Crunch Chips: In a small microwave-safe bowl, melt 1 cup vanilla chips; stir in 1/3 cup crushed peppermint candies. Spread on a waxed paper-lined cookie sheet; refrigerate until firm. Chop into small pieces.

Nutrition Facts

1 slice: 561 calories, 39g fat (22g saturated fat), 120mg cholesterol, 329mg sodium, 49g carbohydrate (40g sugars, 2g fiber), 8g protein.

Yogurt-Ricotta Cheesecake

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:32:00 +0000

Ingredients

2 packages (8 ounces each) reduced-fat cream cheese
2 cups reduced-fat ricotta cheese
Sugar substitute blend (made with sucralose) equivalent to 1-1/2 cups sugar
2 cups vanilla yogurt
1/2 cup butter, melted
1/4 cup cornstarch
3 tablespoons all-purpose flour
2 tablespoons lemon juice
1 teaspoon vanilla extract
4 large eggs, room temperature, lightly beaten
Halved fresh strawberries, optional

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Directions

Preheat oven to 325°. In a large bowl, beat cream cheese, ricotta and sugar blend until smooth. Beat in yogurt, butter, cornstarch, flour, lemon juice and vanilla. Add eggs; beat on low speed just until blended. Pour into a greased 9-in. springform pan. Place pan on a baking sheet.
Bake until center is almost set, 80-85 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
Remove rim from pan. If desired, serve cheesecake with strawberries.

Splenda Sugar Blend

This recipe was tested with Splenda sugar blend.

Nutrition Facts

1 piece: 246 calories, 15g fat (9g saturated fat), 91mg cholesterol, 231mg sodium, 19g carbohydrate (16g sugars, 0 fiber), 9g protein.

Orange Cornmeal Cake

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:31:47 +0000

Ingredients

1 cup sugar
1/2 cup canola oil
3 large eggs, room temperature
1 cup fat-free plain yogurt
1/4 cup orange juice
4 teaspoons grated orange zest
1-1/4 cups all-purpose flour
1/2 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
GLAZE:
1/2 cup sugar
1/2 cup orange juice
1 tablespoon butter
Sweetened whipped cream
Grated orange zest, optional

Text Ingredients

Directions

Preheat oven to 350°. In a large bowl, beat sugar and oil until blended. Beat in eggs, yogurt, orange juice and zest. In another bowl, whisk flour, cornmeal, baking powder, salt and baking soda; gradually beat into sugar mixture. Pour into a greased 9-in. springform pan. Place pan on a baking sheet.
Bake until golden brown and a toothpick inserted in center comes out with moist crumbs, 40-45 minutes.
Meanwhile for glaze, in a microwave-safe bowl, combine sugar, orange juice and butter; microwave on high 2-3 minutes, stirring every 30 seconds. Place cake on a wire rack. Slowly drizzle 1/2 cup glaze over warm cake; let stand 5 minutes. Slowly drizzle remaining glaze over cake; loosen sides from pan with a knife. Cool completely in pan. Cover and let stand overnight. Remove rim from pan. Serve with whipped cream and, if desired, orange zest.

Nutrition Facts

1 piece: 294 calories, 12g fat (2g saturated fat), 49mg cholesterol, 202mg sodium, 44g carbohydrate (28g sugars, 1g fiber), 4g protein.

Lemon Curd Cheesecake

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:31:04 +0000

Ingredients

1-3/4 cups crushed vanilla wafers (about 55 wafers)
1/4 cup butter, melted
3 packages (8 ounces each) cream cheese, softened
1 cup sour cream
2 cups sugar
2 teaspoons grated lemon zest
2 tablespoons lemon juice
3 large eggs, room temperature, lightly beaten
LEMON CURD:
1/2 cup sugar
1-1/2 teaspoons grated lemon zest
6 tablespoons lemon juice
1 large egg
1 large egg yolk
2 tablespoons butter, cubed
Lemon zest strips, optional

Text Ingredients

Directions

Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap securely around pan.
In a small bowl, mix crushed wafers and melted butter. Press onto the bottom and 3/4 in. up sides of prepared pan. Bake 8 minutes. Cool on a wire rack.
In a large bowl, beat cream cheese, sour cream and sugar until smooth. Beat in lemon zest and juice. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
Bake until center is just set and top appears dull, 1 to 1-1/4 hours. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer.
Meanwhile, in a small heavy saucepan, whisk together first 5 curd ingredients. Add butter; cook over medium heat, whisking constantly, until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 170°. Do not allow to boil. Remove immediately to a small bowl; cool completely.
Gently spread curd over cheesecake. Refrigerate overnight, covering when completely cooled. Remove rim from pan. If desired, top with fresh lemon zest strips.

Nutrition Facts

1 slice: 563 calories, 35g fat (19g saturated fat), 157mg cholesterol, 321mg sodium, 59g carbohydrate (51g sugars, 1g fiber), 7g protein.

Double Chocolate Almond Cheesecake

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:28:16 +0000

Ingredients

CRUST:
1 package (9 ounces) chocolate wafer cookies, crushed (about 2 cups)
1/4 cup sugar
1/4 teaspoon ground cinnamon
1/4 cup butter, melted
FILLING:
2 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup sour cream
8 ounces semisweet chocolate, melted and cooled
1/2 teaspoon almond extract
2 large eggs, room temperature, lightly beaten
TOPPING:
1 cup sour cream
1/4 teaspoon baking cocoa
2 tablespoons sugar
1/2 teaspoon almond extract
Sliced almonds, toasted, optional

Text Ingredients

Directions

In a small bowl, combine crust ingredients; reserve 2 tablespoons for garnish. Press remaining crumbs evenly onto the bottom and 2 in. up the side of a 9-in. springform pan. Chill.
For filling, in a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, chocolate and extract. Add eggs; beat on low speed just until combined. Pour into crust.
Place pan on a baking sheet. Bake at 350° for 40 minutes (filling will not be set). Remove from oven and let stand for 5 minutes.
Meanwhile, combine topping ingredients. Gently spread over filling. Sprinkle with reserved crumbs. Bake 10 minutes longer.
Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Garnish with sliced, toasted almonds if desired.

Nutrition Facts

1 piece: 315 calories, 19g fat (11g saturated fat), 78mg cholesterol, 215mg sodium, 31g carbohydrate (19g sugars, 1g fiber), 4g protein.

Peppermint Chip Cheesecake

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:28:14 +0000

Ingredients

1 package (10 ounces) chocolate-covered mint cookies, crushed
3 tablespoons butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
5 teaspoons cornstarch
3 large eggs, room temperature, lightly beaten
1 large egg yolk, room temperature, lightly beaten
1/2 cup heavy whipping cream
2 teaspoons peppermint extract
1-1/4 teaspoons vanilla extract
3 to 4 drops green food coloring, optional
1 cup miniature semisweet chocolate chips
1/2 cup chocolate-covered mint cookies, crushed, optional

Text Ingredients

Directions

In a small bowl, combine cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan.
In a large bowl, beat the cream cheese, sugar and cornstarch until smooth. Add eggs and egg yolk; beat on low speed just until combined. Stir in the cream, extracts and, if desired, food coloring. Fold in chocolate chips. Pour into crust. Place pan on a baking sheet.
Bake at 325° until center is almost set, 50-60 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Top with additional crushed cookies if desired. Refrigerate leftovers.

Editor’s Note: This recipe was tested with Keebler Grasshopper Fudge Mint Cookies.

Nutrition Facts

1 piece: 391 calories, 25g fat (15g saturated fat), 113mg cholesterol, 166mg sodium, 39g carbohydrate (30g sugars, 2g fiber), 5g protein.

Amaretto Ricotta Cheesecake

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:19:43 +0000

Ingredients

2-3/4 cups whole-milk ricotta cheese
1/3 cup cornstarch
1/4 cup amaretto
2 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
1 cup sour cream
5 large eggs, room temperature, lightly beaten
TOPPING:
1 cup sour cream
2 tablespoons sugar
2 tablespoons amaretto
GARNISH:
1 tablespoon light corn syrup
1 cup fresh cranberries
1/3 cup sugar
1/2 cup sliced almonds, toasted

Text Ingredients

Directions

Line a strainer or colander with 4 layers of cheesecloth or 1 coffee filter; place over a bowl. Place ricotta in prepared strainer; cover ricotta with sides of cheesecloth. Refrigerate at least 8 hours or overnight. Remove ricotta from cheesecloth; discard liquid in bowl.
Preheat oven to 350°. In a small bowl, mix cornstarch and amaretto. In a large bowl, beat cream cheese, sugar, sour cream and drained ricotta until smooth. Beat in amaretto mixture. Add eggs; beat on low speed just until blended.
Pour into a greased 10-in. springform pan. Place on a baking sheet. Bake until center is almost set, 1 to 1-1/4 hours. Let stand 5 minutes on a wire rack.
In a small bowl, mix topping ingredients; spread over top of cheesecake. Bake 5 minutes longer.
Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan.
For garnish, place corn syrup in a small microwave-safe bowl. Microwave, uncovered, until warm, about 10 seconds. Add cranberries; toss to coat. Place sugar in a small bowl; add cranberries and toss to coat. Place on waxed paper and let stand until set, about 1 hour.
Top cheesecake with almonds and sugared cranberries.

Nutrition Facts

1 slice: 351 calories, 21g fat (13g saturated fat), 134mg cholesterol, 168mg sodium, 29g carbohydrate (26g sugars, 0 fiber), 10g protein.

Makeover Traditional Cheesecake

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:09:00 +0000

Ingredients

1-3/4 cups graham cracker crumbs
2 tablespoons confectioners' sugar
1/4 cup butter, melted
FILLING:
1 tablespoon lemon juice
1 tablespoon vanilla extract
2 cups 1% cottage cheese
2 cups reduced-fat sour cream, divided
2 packages (8 ounces each) reduced-fat cream cheese
1-1/4 cups sugar
2 tablespoons all-purpose flour
4 large eggs, lightly beaten
1 tablespoon fat-free caramel ice cream topping
2 Heath candy bars (1.4 ounces each), chopped

Text Ingredients

Directions

Place a 9-in. springform pan coated with cooking spray on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
In a small bowl, combine graham cracker crumbs and confectioners' sugar; stir in butter. Press onto the bottom and 1 in. up the sides of prepared pan. Place on a baking sheet. Bake at 325° for 18-22 minutes or until lightly browned. Cool on a wire rack.
Place the lemon juice, vanilla, cottage cheese and 1 cup sour cream in a blender; cover and process for 2 minutes or until smooth.
In a large bowl, beat cream cheese and sugar until smooth. Beat in the remaining sour cream. Add flour and pureed cottage cheese mixture; mix well. Add eggs; beat on low speed just until combined. Pour into crust.
Place springform pan in a larger baking pan; add 3/4 in. hot water to larger pan. Bake at 325° for 1-1/2 hours or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes.
Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Garnish with caramel topping and chopped candy.

Health tip: Even reduced-fat cream cheese is quite rich. Use 1% cottage cheese in place of some of the cream cheese to help save on calories, fat and total fat in this cheesecake.

Nutrition Facts

1 slice: 311 calories, 15g fat (9g saturated fat), 93mg cholesterol, 369mg sodium, 32g carbohydrate (25g sugars, 0 fiber), 11g protein.

Frosty Peppermint Dessert

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:05:08 +0000

Ingredients

1-1/2 cups chocolate wafer crumbs
1/4 cup sugar
1/4 cup butter, melted
1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1 cup crushed peppermint candies (about 36 round peppermints)
3 drops red food coloring, optional
2 cups heavy whipping cream
Additional crushed peppermints, optional

Text Ingredients

Directions

Mix wafer crumbs, sugar and melted butter; press onto bottom and 2 in. up sides of a greased 8-in. springform pan. Freeze while preparing filling.
In a large bowl, beat cream cheese until smooth; gradually beat in milk until smooth. Beat in crushed candies and, if desired, food coloring. In another bowl, beat cream until soft peaks form; fold into cream cheese mixture. Spoon into crust, spreading evenly. Freeze, covered, 8 hours or overnight.
Remove from freezer 10 minutes before serving. If desired, top with additional peppermints.

Nutrition Facts

1 slice: 449 calories, 30g fat (18g saturated fat), 86mg cholesterol, 227mg sodium, 42g carbohydrate (34g sugars, 0 fiber), 6g protein.

Caramel Cashew Cheesecake

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:00:46 +0000

Ingredients

1/4 cup cold butter
1/2 cup all-purpose flour
3/4 cup chopped unsalted cashews, toasted
2 tablespoons confectioners' sugar
1/8 teaspoon salt
FILLING:
4 packages (8 ounces each) cream cheese, softened
1-1/4 cups sugar
1 tablespoon vanilla extract
5 large eggs, room temperature, lightly beaten
2 tablespoons heavy whipping cream
TOPPING:
1 cup sugar
3 tablespoons water
3/4 cup heavy whipping cream
1 cup unsalted cashews, toasted

Text Ingredients

Directions

Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet.
In a small bowl, cut butter into flour until mixture resembles coarse crumbs. Stir in cashews, confectioners' sugar and salt. Press onto the bottom and 1/2 in. up the sides of prepared pan. Bake 15 minutes. Cool on a wire rack. Reduce heat to 325°.
In a large bowl, beat cream cheese, sugar and vanilla until smooth. Add eggs and cream; beat on low speed just until blended. Pour over crust. Place springform pan in a larger baking pan; add 1 in. hot water to larger pan.
Bake until center is just set and top appears dull, 65-75 minutes. Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
Before serving cheesecake, combine sugar and water in saucepan. Cook over medium-low heat until sugar is dissolved. Bring to a boil over medium-high heat; cover and boil 2 minutes. Uncover; boil until mixture is golden brown and a candy thermometer reads 300° (hard-crack stage), about 8 minutes.
Remove from heat. Stir in cream until smooth, about 5 minutes (mixture will appear lumpy at first). Add cashews; cool to lukewarm.
Remove cheesecake to a serving platter. Spoon cooled caramel over cheesecake. Refrigerate leftovers.

Nutrition Facts

1 piece: 507 calories, 36g fat (18g saturated fat), 138mg cholesterol, 248mg sodium, 41g carbohydrate (33g sugars, 1g fiber), 9g protein.

Mint Brownie Pie

Taste Recipes Editorial Team — Fri, 17 Jan 2025 19:57:30 +0000

Ingredients

6 tablespoons butter
2 ounces unsweetened chocolate
1 cup sugar
2 large eggs, room temperature, lightly beaten
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
FILLING:
1 package (8 ounces) cream cheese, softened
3/4 cup sugar
1/2 teaspoon peppermint extract
Green food coloring, optional
1 carton (8 ounces) frozen whipped topping, thawed
1/4 cup semisweet chocolate chips
Additional whipped topping, optional

Text Ingredients

Directions

Preheat oven to 350°. In a large saucepan over low heat, melt butter and chocolate. Stir in sugar until smooth. Add eggs and vanilla. Stir in flour until well blended.
Pour into a greased 9-in. springform pan. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool on a wire rack.
Meanwhile, for filling, beat cream cheese and sugar until smooth. Beat in extract and, if desired, food coloring. Fold in whipped topping. Spread evenly over brownie layer. Refrigerate, covered, at least 1 hour.
Remove sides of pan just before serving. Melt chocolate chips; drizzle over top. If desired, serve with additional whipped topping.

Nutrition Facts

1 slice: 543 calories, 30g fat (20g saturated fat), 98mg cholesterol, 178mg sodium, 63g carbohydrate (54g sugars, 2g fiber), 5g protein.

Chocolate Truffle Cheesecake

Taste Recipes Editorial Team — Fri, 17 Jan 2025 19:57:19 +0000

Ingredients

1-1/2 cups chocolate wafer crumbs (about 27 wafers)
2 tablespoons sugar
1/4 cup butter, melted
FILLING:
1/4 cup semisweet chocolate chips
1/4 cup heavy whipping cream
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1/3 cup baking cocoa
3 large eggs, lightly beaten
1 teaspoon vanilla extract
TOPPING:
1-1/2 cups semisweet chocolate chips
1/2 cup heavy whipping cream
1 teaspoon vanilla extract
Whipped cream and miniature milk chocolate kisses, optional

Text Ingredients

Directions

In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place pan on baking sheet and bake at 350° for 10 minutes. Cool in pan on a wire rack. Reduce heat to 325°.
For filling, place chocolate chips in a small bowl. In a small heavy saucepan, heat cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir until smooth. In a large bowl, beat cream cheese and sugar until smooth. Add cocoa and beat well. Add eggs; beat on low just until combined. Stir in vanilla and the melted chocolate mixture just until blended. Pour over crust. Return pan to baking sheet.
Bake for 45-50 minutes or until center is almost set. For topping, place chocolate chips in a bowl. In a small heavy saucepan, heat cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir until smooth. Stir in vanilla. Spread over filling. Cool pan on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
Remove sides of pan. Just before serving, garnish with whipped cream and miniature chocolate kisses if desired. Refrigerate leftovers.

Nutrition Facts

1 slice: 411 calories, 25g fat (14g saturated fat), 98mg cholesterol, 198mg sodium, 47g carbohydrate (33g sugars, 2g fiber), 6g protein.

Bittersweet Chocolate Cheesecake

Taste Recipes Editorial Team — Fri, 17 Jan 2025 19:56:26 +0000

Ingredients

1 cup chocolate wafer crumbs
1/2 cup finely chopped hazelnuts, toasted
1/3 cup butter, melted
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
12 ounces bittersweet chocolate, melted and cooled
1 cup sour cream
1-1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
Dash salt
3 large eggs, room temperature, lightly beaten
GLAZE:
4 ounces bittersweet chocolate, chopped
1/4 cup heavy whipping cream
1 teaspoon vanilla extract
Optional: Whipped cream and additional toasted hazelnuts

Text Ingredients

Directions

Preheat oven to 350°. Mix wafer crumbs, hazelnuts and melted butter; press onto bottom of an ungreased 9-in. springform pan.
Beat cream cheese and sugar until smooth. Beat in cooled chocolate, then sour cream, extracts and salt. Add eggs; beat on low speed just until blended. Pour over crust. Place pan on a baking sheet.
Bake until center is almost set, 60-65 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife; cool 1 hour longer. Refrigerate 3 hours.
For glaze, in a microwave, melt chocolate with cream; stir until smooth. Stir in vanilla. Spread over chilled cheesecake. Refrigerate, covered, overnight. Remove rim from pan. If desired, serve with whipped cream and additional hazelnuts.

Editor's Note: Semisweet baking chocolate may be substituted for the bittersweet chocolate.

Nutrition Facts

1 piece: 484 calories, 39g fat (21g saturated fat), 112mg cholesterol, 235mg sodium, 34g carbohydrate (24g sugars, 3g fiber), 8g protein.

Autumn Apple Torte

Taste Recipes Editorial Team — Fri, 17 Jan 2025 19:48:49 +0000

Ingredients

1/2 cup butter, softened
1/2 cup sugar, divided
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 package (8 ounces) cream cheese, softened
1 large egg, lightly beaten
1/2 teaspoon almond extract
2 cups thinly sliced peeled Granny Smith apples (about 2 medium)
2 cups thinly sliced peeled Cortland apples (about 2 medium)
1/4 cup cinnamon sugar
1/4 teaspoon ground nutmeg
1/2 cup confectioners' sugar
2 tablespoons 2% milk
2 tablespoons sliced almonds, toasted

Text Ingredients

Directions

Preheat oven to 450°. In a small bowl, cream the butter and 1/4 cup sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Gradually beat in flour. Press onto bottom and 1 in. up the side of a greased 9-in. springform pan.
In a small bowl, beat cream cheese and remaining sugar until smooth. Add egg and almond extract; beat on low speed just until blended. Pour into crust.
Place apples in a large bowl. Mix cinnamon sugar and nutmeg; add to apples and toss to coat. Arrange over cream cheese mixture. Bake 5 minutes.
Reduce oven setting to 400°. Bake until apples are tender, 30-35 minutes longer. Cool on a wire rack.
Remove rim from pan. In a small bowl, mix confectioners' sugar and milk until smooth. Drizzle over torte; sprinkle with almonds.

Editor's Note: To toast nuts, place in a dry skillet; cook and stir over low heat until lightly browned.

Nutrition Facts

1 piece: 270 calories, 15g fat (9g saturated fat), 57mg cholesterol, 136mg sodium, 31g carbohydrate (22g sugars, 1g fiber), 3g protein.

Grasshopper Cheesecake

Taste Recipes Editorial Team — Fri, 17 Jan 2025 19:45:46 +0000

Ingredients

35 chocolate wafers, finely crushed (about 1-2/3 cups)
1/4 cup butter, melted
1 tablespoon plus 3/4 cup sugar, divided
1 envelope unflavored gelatin
1/2 cup cold water
1 package (8 ounces) cream cheese, softened
1/3 cup green creme de menthe
2 cups heavy whipping cream, whipped

Text Ingredients

Directions

In a small bowl, combine the cookie crumbs, butter and 1 tablespoon sugar. Press half of mixture onto the bottom of a greased 9-in. springform pan. Refrigerate until chilled.
In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Cool.
In a large bowl, beat cream cheese and remaining sugar until fluffy. Gradually beat in gelatin mixture. Stir in creme de menthe. Set aside 1/2 cup whipped cream for garnish. Fold remaining whipped cream into cream cheese mixture.
Pour half of the filling over crust. Top with remaining crumb mixture, reserving 2 tablespoons for garnish. Pour remaining filling into pan; garnish with reserved whipped cream. Sprinkle with reserved crumbs. Chill until set. Remove sides of pan before slicing.

To make ahead: Cheesecake can be made a few days in advance. Cover and refrigerate.

Nutrition Facts

1 slice: 394 calories, 27g fat (16g saturated fat), 75mg cholesterol, 204mg sodium, 32g carbohydrate (25g sugars, 1g fiber), 4g protein.

Savory BLT Cheesecake

Taste Recipes Editorial Team — Fri, 17 Jan 2025 19:44:03 +0000

Ingredients

3/4 cup dry bread crumbs
1/2 cup grated Parmesan cheese
3 tablespoons butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
1/2 cup heavy whipping cream
1-1/2 cups crumbled cooked bacon
1 cup oil-packed sun-dried tomatoes, patted dry and chopped
1 cup shredded Gruyere or Swiss cheese
2 green onions, sliced
1 teaspoon freshly ground pepper
4 large eggs, lightly beaten
Optional toppings: shredded iceberg lettuce, chopped cherry tomatoes and additional crumbled cooked bacon
Assorted crackers, optional

Text Ingredients

Directions

Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
In a small bowl, combine the bread crumbs, Parmesan cheese and butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake 12 minutes. Cool on a wire rack.
In a large bowl, beat cream cheese and cream until smooth. Beat in the bacon, tomatoes, Gruyere cheese, onions and pepper. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan.
Bake 45-55 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight.
Remove rim from pan. Serve cheesecake with toppings and crackers if desired.

Nutrition Facts

1 slice (calculated without toppings and crackers): 248 calories, 21g fat (12g saturated fat), 99mg cholesterol, 438mg sodium, 5g carbohydrate (1g sugars, 0 fiber), 9g protein.

3D Chocolate Cheesecake

Taste Recipes Editorial Team — Fri, 17 Jan 2025 19:43:55 +0000

Ingredients

1 cup chocolate graham cracker crumbs (about 5 whole crackers)
1 tablespoon sugar
1/4 cup butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
1-1/3 cups sugar
1 package (10 ounces) 60% cacao bittersweet chocolate baking chips, melted and cooled
1/4 cup baking cocoa
4 large eggs, lightly beaten
GANACHE:
2/3 cup (4 ounces) 60% cacao bittersweet chocolate baking chips
1/2 cup heavy whipping cream
1 tablespoon sugar

Text Ingredients

Directions

Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack.
In a large bowl, beat cream cheese and sugar until smooth. Beat in cooled chocolate and cocoa. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan.
Bake 55-60 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight.
For ganache, place chocolate in a small bowl. In a small saucepan, bring cream and sugar just to a boil. Pour over chocolate; whisk until smooth. Cool to reach a spreading consistency, stirring occasionally.
Remove rim from pan. Spread ganache over cheesecake to within 1 in. of edge. Refrigerate 1 hour or until set.

Nutrition Facts

1 slice: 480 calories, 35g fat (21g saturated fat), 133mg cholesterol, 241mg sodium, 40g carbohydrate (33g sugars, 2g fiber), 8g protein.

Strawberry Ice Cream Charlotte

Taste Recipes Editorial Team — Fri, 17 Jan 2025 19:43:39 +0000

Ingredients

2 packages (3 ounces each) soft ladyfingers, split
4 cups strawberry ice cream, softened if necessary
1-3/4 cups strawberry sorbet, softened if necessary
2 cups fresh strawberries, hulled
2 tablespoons confectioners' sugar
3/4 cup marshmallow creme
1 cup heavy whipping cream

Text Ingredients

Directions

Line the sides and bottom of an ungreased 9-in. springform pan with ladyfingers, rounded sides out; trim to fit, if necessary. (Save remaining ladyfingers for another use.)
Quickly spread ice cream into prepared pan; freeze, covered, 30 minutes. Spread sorbet over ice cream; freeze 30 minutes longer.
Meanwhile, place strawberries and confectioners' sugar in a food processor; process until pureed. Reserve 1/4 cup puree for swirling. Transfer remaining puree to a large bowl; whisk in marshmallow creme.
In a small bowl, beat cream until soft peaks form. Fold into marshmallow mixture. Spread evenly over sorbet; drizzle with reserved puree. Cut through puree with a knife to swirl. Freeze, covered, overnight.
Remove from freezer; carefully loosen sides from pan with a knife. Remove rim from pan. Serve immediately.

Creamy Tiramisu Cheesecake

Taste Recipes Editorial Team — Fri, 17 Jan 2025 19:43:12 +0000

Ingredients

1 tablespoon butter, melted
1/3 cup chocolate graham cracker crumbs (about 2 whole crackers)
2 tablespoons plus 2 teaspoons instant coffee granules
1 tablespoon hot water
1/3 cup strong brewed coffee
1 teaspoon rum extract
1 package (3 ounces) ladyfingers, split
4 packages (8 ounces each) cream cheese, softened
1-1/3 cups sugar
1/3 cup heavy whipping cream
1/3 cup sour cream
2 teaspoons vanilla extract
4 eggs, room temperature, lightly beaten
Baking cocoa

Text Ingredients

Directions

Preheat oven to 325°. Brush bottom of a 9-in. springform pan with butter; sprinkle evenly with cracker crumbs. Securely wrap a double thickness of heavy-duty foil (about 18 in. square) under and around pan.
Dissolve coffee granules in hot water; cool and set aside. Combine brewed coffee and rum extract; brush over flat sides of split ladyfingers. Arrange ladyfingers, rounded sides out, along sides of prepared pan.
Beat cream cheese and sugar until smooth. Beat in cream, sour cream, vanilla and reserved dissolved coffee. Add eggs; beat on low speed just until combined. Pour into prepared pan. Place springform pan in a larger baking pan; add 1 in. hot water to larger pan.
Bake until center is just set and top appears dull, 70-80 minutes. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
Remove rim from pan. Just before serving, dust cheesecake with cocoa.

Nutrition Facts

1 slice: 470 calories, 33g fat (20g saturated fat), 185mg cholesterol, 340mg sodium, 34g carbohydrate (27g sugars, 0 fiber), 9g protein.

Peppermint Cheesecake on a Stick

Taste Recipes Editorial Team — Fri, 17 Jan 2025 19:41:25 +0000

Ingredients

1-1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter, melted
CHEESECAKE:
4 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
1/3 cup sour cream
1/4 cup eggnog or half-and-half cream
2 tablespoons cornstarch
1 teaspoon vanilla extract
3 large eggs, room temperature, lightly beaten
1 cup crushed peppermint candies (about 35 candies)
ASSEMBLY:
12 wooden pop sticks
28 ounces semisweet chocolate, chopped
3 tablespoons shortening
1/2 cup green candy coating disks, melted
1/4 cup red candy coating disks, melted

Text Ingredients

Directions

Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet.
In a small bowl, mix cracker crumbs and sugar; stir in butter. Press onto bottom of prepared pan. Bake until lightly browned, 10-12 minutes. Cool on a wire rack.
In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, eggnog, cornstarch and vanilla. Add eggs; beat on low speed just until blended. Fold in peppermint candies. Pour over crust. Place springform pan in a larger baking pan; add 1 in. hot water to larger pan.
Bake until center is just set and top appears dull, 60-65 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen side from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
Remove rim from pan. Cut cheesecake into 12 slices; gently insert a wooden stick into the wide end of each. Place on a waxed paper-lined 15x10x1-in. baking pan; freeze until firm.
In a microwave, melt chocolate and shortening; stir until smooth. Spoon chocolate mixture over each slice until all sides are coated; allow excess to drip off. (Keep remaining slices in freezer until ready to dip.) Place on a waxed paper-lined baking pan. Seal any gaps by drizzling with melted chocolate, reheating chocolate if necessary. Refrigerate 10 minutes or until set.
Decorate with melted candy coating as desired. Refrigerate until serving.

Eggnog

This recipe was tested with commercially prepared eggnog.

Nutrition Facts

1 piece: 951 calories, 64g fat (37g saturated fat), 138mg cholesterol, 356mg sodium, 61g carbohydrate (48g sugars, 2g fiber), 12g protein.

Heavenly Mint Brownie Dessert

Taste Recipes Editorial Team — Fri, 17 Jan 2025 19:37:23 +0000

Ingredients

2 ounces unsweetened chocolate, chopped
1/4 cup butter, cubed
2 large eggs, room temperature
1 cup sugar
1/8 teaspoon salt
1/2 cup plus 2 tablespoons all-purpose flour
12 mint Andes candies, chopped
FILLING:
12 ounces cream cheese, softened
6 tablespoons butter, softened
1 package (10 to 12 ounces) white baking chips
1 tablespoon shortening
1/2 teaspoon peppermint extract
3 to 4 drops green food coloring, optional
12 mint Andes candies, chopped
GANACHE:
9 ounces semisweet chocolate, chopped
1 cup heavy whipping cream

Text Ingredients

Directions

Preheat oven to 350°. In a microwave, melt unsweetened chocolate and butter; stir until smooth. Cool slightly.
In a large bowl, beat eggs, sugar and salt. Stir in chocolate mixture. Gradually add flour, mixing well. Fold in mint candies.
Spread into a greased 9-in. springform pan. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool completely on a wire rack.
For filling, in a large bowl, beat cream cheese and butter until blended. In a microwave, melt baking chips and shortening; stir until smooth. Cool slightly. Beat into cream cheese mixture. Add extract and, if desired, food coloring. Fold in mint candies. Spread over brownie layer. Refrigerate until firm, about 2 hours.
For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Cool slightly.
Spread ganache over filling. Refrigerate 30 minutes or until set. Remove rim from pan.

Nutrition Facts

1 piece: 669 calories, 49g fat (30g saturated fat), 122mg cholesterol, 221mg sodium, 56g carbohydrate (47g sugars, 3g fiber), 8g protein.

Strawberries and Champagne Cheesecake

Taste Recipes Editorial Team — Fri, 17 Jan 2025 19:35:20 +0000

Ingredients

1 cup champagne or other sparkling wine
2 cups chocolate graham cracker crumbs (about 14 whole crackers)
2 cups sugar, divided
1/2 cup butter, melted
1 cup sliced fresh strawberries
3 packages (8 ounces each) cream cheese, softened
1/2 cup sweetened condensed milk
2 tablespoons cornstarch
2 large eggs, lightly beaten
2 large egg yolks
TOPPING:
20 fresh strawberries, hulled
1/3 cup milk chocolate chips
1 teaspoon shortening, divided
1/3 cup white baking chips
1 cup heavy whipping cream
1/4 cup confectioners' sugar

Text Ingredients

Directions

Place champagne in a small saucepan. Bring to a boil; cook until liquid is reduced to about 1/4 cup, about 8 minutes. Set aside to cool.
In a small bowl, combine the cracker crumbs, 1/2 cup sugar and butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan; set aside. Arrange sliced strawberries over the bottom.
In a large bowl, beat cream cheese and remaining sugar until smooth. Beat in the sweetened condensed milk, cornstarch and reduced champagne. Add eggs and egg yolks; beat on low speed just until combined. Pour over strawberries. Place pan on a baking sheet.
Bake at 325° for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
Remove sides of springform pan. For topping, wash strawberries and gently pat with paper towels until completely dry. Slice and arrange over cheesecake. In a microwave, melt chocolate chips and 1/2 teaspoon shortening; stir until smooth. Drizzle over strawberries. Repeat melting and drizzling with white baking chips and remaining shortening.
In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Serve cheesecake with whipped cream.

Nutrition Facts

1 slice: 684 calories, 42g fat (25g saturated fat), 185mg cholesterol, 378mg sodium, 68g carbohydrate (55g sugars, 1g fiber), 9g protein.

Festive Cranberry-Topped Cheesecake

Taste Recipes Editorial Team — Fri, 17 Jan 2025 19:30:06 +0000

Ingredients

2 cups crushed shortbread cookies
2 tablespoons sugar
1/4 cup butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
2 tablespoons orange juice
1 tablespoon grated orange zest
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
3 large eggs, lightly beaten
TOPPING:
3 cups fresh or frozen cranberries, coarsely chopped
1-1/4 cups sugar
1 cup water
2 tablespoons cornstarch
1/4 cup orange juice
1/2 cup coarsely chopped pecans, toasted

Text Ingredients

Directions

Preheat oven to 325°. In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake until set, 6-8 minutes. Cool on a wire rack.
In a large bowl, beat cream cheese and sugar until smooth. Beat in juice, zest, vanilla and cinnamon. Add eggs; beat on low speed just until combined. Pour filling over crust.
Return pan to baking sheet. Bake until center is almost set, 45-50 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
In a large saucepan, combine cranberries, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Combine cornstarch and orange juice until smooth; stir into cranberry mixture. Bring to a boil; cook and stir until thickened, about 2 minutes.
Remove from the heat; cool to room temperature. Stir in pecans. Spoon over cheesecake. Refrigerate until chilled.

Nutrition Facts

1 slice: 537 calories, 33g fat (17g saturated fat), 129mg cholesterol, 299mg sodium, 55g carbohydrate (37g sugars, 2g fiber), 8g protein.

Chocolate-Topped Strawberry Cheesecake

Taste Recipes Editorial Team — Fri, 17 Jan 2025 19:28:08 +0000

Ingredients

1-1/4 cups chocolate graham cracker crumbs (about 9 whole crackers)
1/4 cup butter, melted
2 envelopes unflavored gelatin
1/2 cup cold water
16 ounces fresh or frozen unsweetened strawberries, thawed
2 packages (8 ounces each) fat-free cream cheese, cubed
1 cup fat-free cottage cheese
Sugar substitute equivalent to 3/4 cup sugar
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided
1/2 cup chocolate ice cream topping
1 cup quartered fresh strawberries

Text Ingredients

Directions

Preheat oven to 350°. Mix cracker crumbs and butter; press onto bottom and 1 in. up sides of a 9-in. springform pan coated with cooking spray. Place on a baking sheet. Bake until set, about 10 minutes. Cool completely on a wire rack.
In a small saucepan, sprinkle gelatin over cold water; let stand 1 minute. Heat over low heat, stirring until gelatin is completely dissolved; remove from heat.
Hull strawberries if necessary; puree in a food processor. Remove to a bowl. Add cream cheese, cottage cheese and sugar substitute to food processor; process until smooth. While processing, gradually add gelatin mixture. Add pureed strawberries; process until blended. Transfer to a large bowl; fold in 2 cups whipped topping. Pour into crust. Refrigerate, covered, until set, 2-3 hours.
Loosen sides of cheesecake with a knife; remove rim. To serve, top with chocolate topping, remaining whipped topping and quartered strawberries.

Test Kitchen Tips

Get more tips for how to make cheesecake with our ultimate guide.

Nutrition Facts

1 slice: 244 calories, 8g fat (5g saturated fat), 16mg cholesterol, 463mg sodium, 29g carbohydrate (17g sugars, 2g fiber), 10g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.