6 Cheesecake Recipes to Wow Your Lover

From decadent and rich chocolate, to succulent and juicy strawberries, to fluffy whipped topping, cheesecake can be made into a seductive dessert just in time for Valentine’s Day. Its rich, creamy and smooth texture pleases the taste buds and satisfies the longing for something sweet and delicious. Of course, no romantic dinner is complete without divine dessert, and cheesecake is perfect for feeding each other. Dim the lights, light the candles, and get ready to bring sexy back.

The following six cheesecake recipes offer something for everyone, including chocolate lovers, fruit fanatics and health nuts.

Oreo Chocolate Cheesecake
Servings: 14

Ingredients

• 38 Oreo cookies, divided
• 5 Tbsp. butter or margarine, melted
• 5 squares semi-sweet baking chocolate, divided
• 1 pkg. (8 oz.) cream cheese, softened
• 1/2 cup sugar
• 1-1/2 cups sour cream, divided
• 2 eggs
• 1 tsp. vanilla
• 2 Tbsp. sugar

Directions

1. Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Finely crush 24 of the cookies; mix with butter. Press firmly onto bottom of pan. Stand remaining 14 cookies around inside edge of pan, firmly pressing bottom edge of each cookie into crust. Set aside.
2. Melt 4 of the chocolate squares in small saucepan on low heat; set aside. Beat cream cheese and 1/2 cup sugar in large bowl with electric mixer on medium speed until well blended. Add 1/2 cup of the sour cream, the eggs and vanilla; beat until well blended. Add melted chocolate; mix well. Pour over crust.
3. Bake 35 to 40 minutes or until top of cheesecake is slightly puffed and center is almost set. Mix remaining 1 cup sour cream and the 2 Tbsp. sugar; spread over cheesecake. Bake an additional 5 minutes. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim.
4. Melt remaining chocolate square; drizzle over cheesecake. Refrigerate at least 4 hours before serving. Store any leftovers in refrigerator.

Cheesecake Recipes Tip!
To soften cream cheese, simply remove the wrapper and place it in a microwave-safe bowl, then microwave on high between 15 and 30 seconds. The cream cheese should be slightly softened.

Slice of Heaven Cheesecake
Servings: 16

Ingredients

• 1/2 cup graham cracker crumbs
• 4 pkg. (8 oz. each) cream cheese, softened
• 1 cup sugar
• 1/4 tsp. almond extract
• 2 whole eggs
• 3 egg whites

Directions

1. Heat oven to 325°F.
2. Spray bottom of 9-inch springform pan with cooking spray; sprinkle with cracker crumbs.
3. Beat cream cheese, sugar and extract with mixer until well blended. Gradually add whole eggs and egg whites, mixing on low speed after each addition just until blended. Pour into prepared pan.
4. Bake 55 minutes to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

Cheesecake Recipes Tip!
To eliminate cracks in your cheesecake, make sure the batter is mixed well (with no visible lumps) before and after adding the eggs. Because cheesecake shrinks when it cools, it’s important to thoroughly grease the sides of the pan before filling it with the batter. Also, cook the cheesecake gently and slowly—about 325°F for 45 minutes—allowing plenty of time to cool at room temperature afterward.

Cranberry-Walnut Cheesecake Pie
Servings: 10

Ingredients

• 1-1/4 cups cold milk
• 2 pkg. (4-serving size each) JELL-O Cheesecake Flavor Instant Pudding
• 1 tub (8 oz.) whipped topping, thawed, divided
• 1 can (16 oz.) whole berry cranberry sauce, divided
• 1 graham pie crust (6 oz.)
• 1/2 cup chopped toasted walnuts

Directions

1. Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes. (Mixture will be thick.) Gently stir in half of the whipped topping.
2. Spread half of the pudding mixture onto bottom of crust; cover with half of the cranberry sauce. Sprinkle with walnuts; cover with remaining pudding mixture.
3. Refrigerate several hours or until set. Top with remaining whipped topping just before serving. Garnish with fresh cranberries, if desired. Serve with remaining cranberry sauce. Store leftover pie in refrigerator.

Cheesecake Recipes Tip!
Remember that the cheesecake will continue to bake even after it is taken out of the oven. To avoid over-baking, the center should be slightly moist (a little ‘jiggle’ is okay!).

Dulce de Leche Swirl Cheesecake
Servings: 16

Ingredients

• 1-1/2 cups graham cracker crumbs
• 1/4 cup butter, melted
• 3/4 cup plus 2 Tbsp. sugar, divided
• 4 pkg. (8 oz. each) cream cheese, softened
• 1 cup sour cream
• 4 eggs
• 1 can (13.4 oz) Mexican caramel spread (dulce de leche)

Directions

1. Heat oven to 325ºF.
2. Mix crumbs, butter and 2 Tbsp. sugar; press onto bottom of 9-inch springform pan.
3. Beat cream cheese and remaining sugar in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended.
4. Remove 1-1/4 cups cheesecake batter; mix with caramel spread. Pour remaining batter over crust. Gently drop spoonfuls of caramel mixture over batter; swirl gently with knife.
5. Bake 1 hour 15 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

Cheesecake Recipes Tip!
Once the cheesecake has cooled entirely, use the tip of a knife or a narrow spatula to separate the sides from the pan. Then, release the clamp of the springform pan gradually. (Note: Always use a springform pan so the sides can be detached.)

Strawberry Shortcake Cheesecake
Servings: 16

Ingredients

• 1 round prepared sponge cake (6 oz.), 12 inch
• 2 Tbsp. strawberry jam, melted
• 2 pkg. (8 oz. each) cream cheese, softened
• 1/2 cup sugar
• 1 Tbsp. vanilla
• 2 eggs
• 1-1/2 cups thawed whipped topping
• 1-1/2 cups fresh strawberries, sliced

Directions

1. Heat oven to 350°F.
2. Remove rim from 9-inch springform pan; set aside. Place bottom of pan on sponge cake; use as pattern to trim sponge cake to fit inside springform pan. Reserve cake trimmings for snacking or another use. Reassemble springform pan. Place cake in pan; brush with jam.
3. Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over cake.
4. Bake 35 to 40 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Spread cheesecake with whipped topping just before serving; top with berries.Cheesecake Recipes Tip!

You can store your cheesecake, loosely wrapped, in the refrigerator for up to four days. Cheesecake also freezes nicely for up to two months; to thaw, set it in the fridge overnight.

Healthy Greek Cheesecake
Servings: 16

Ingredients

• 1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
• 4 eggs
• 1/2 cup sugar
• 1 Tbsp. flour
• 2 cups Greek Strained Nonfat Yogurt
• 4 oz. (1/2 of 8-oz. pkg.) Neufchâtel cheese, softened
• 1/3 cup honey
• 1-1/2 tsp. ground cinnamon, divided

Directions

1. Heat oven to 350ºF.
2. Unroll crust; cut into 8-inch square. Discard trimmings. Place in 8-inch square baking dish. Bake 10 min. or until lightly browned. Meanwhile, beat eggs, sugar and flour with mixer until light and fluffy. Blend in yogurt. Add Neufchâtel, honey and 1 tsp. cinnamon; mix well.
3. Pour over crust; sprinkle with remaining cinnamon.
4. Bake 45 to 50 minutes or until center is set. Serve warm or chilled.

Cheesecake Recipes Tip!
Before you begin mixing the batter, cream cheese should be at room temperature. Cold cream cheese can result in over-beating, which then causes air bubbles on the cake’s surface—not appealing.

Enjoy….