All the cheesecakes you can think of?

Give me a good cheesecake round-up! What are all the different types of cheesecake you can think of?

7 Answers

  • 1 decade ago
    Favorite Answer

    *Sweet Potato Cheesecake with Pecan Crumb Crust

    *"Green tea" flavored cheesecake served with green tea ice cream

    *"MarvelCakes-Style" Blueberry Cheesecake

    *"Curd Cheesecake with Greek Yoghurt, Honey and Pistacios."

    *Espresso Kahlua Cheesecake

    *Raspberry Swirl Cheesecake

    *Chocolate Decadence Cheesecake

    *Classic New York Style Cheesecake

    *Classic New York Style Cheesecake

    *Anne's Pumpkin Walnut Cheesecake

    *Amaretto−Irish Cream Cheesecake

    *Amaretto Peach Cheesecake

    *Amaretto Macaroon Cheesecake

    *Amaretto Cheesecake with Raspberry Sauce

    *Amaretto Cheesecake

    *Aloha Cheesecake

    *Aloha Banana Cheesecake

    *Almond Roca Cheesecake

    *Almond Joy Cheesecake

    *Almond and Raspberry Cheesecake

    Click on this link & u can check A-Zcheese cakes available which is more than 300 with there recipe(bcze after reading sooo many type of cheese cake may be u start planning of making one like me.So, check this link & I m going to make one for me)


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  • 4 years ago

    There is no one single Paleo Diet, as our ancestors from all over the world ate dramatically different diets depending on the climate where they lived, their landscape, accessibility to water bodies, and the latitude that they lived. This is a detailed meal plan for the paleo diet

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  • Anonymous
    6 years ago

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  • Anonymous
    5 years ago

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  • 1 decade ago

    There's sweet and there's savory.

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  • Anonymous
    1 decade ago

    This is the menu from the Cheesecake Factory.... YUMMY


    The one that started it all! Our Famous Creamy Cheesecake with a Graham Cracker Crust and Sour Cream Topping


    The Original Topped with Glazed Fresh Strawberries. Our Most Popular Flavor for 28 Years!


    Creamy Cheesecake Swirled with White Chocolate and Raspberry


    Layers of Flourless Godiva Chocolate Cake, Godiva Chocolate Cheesecake and Chocolate Mousse


    The Famous Latin Dessert - Cheesecake Style. With Fresh Strawberries and Tres Leches Sauce


    Creamy and Delicious with a Graham-Walnut Crust


    Banana Cream Cheesecake Topped with Bavarian Cream and Fresh Sliced Bananas


    Caramel Cheesecake Topped with Caramel Mousse on a Vanilla Crust


    Our Wonderful Cheesecake and Tiramisu Combined into one Amazing Dessert!


    Silky Chocolate Cheesecake Topped with a Layer of Belgian Chocolate Mousse


    Layers of Creamy Vanilla Bean Cheesecake, Vanilla Mousse and Whipped Cream


    Layers of Rich Brownie, Kahlua Cheesecake, Creamy Chocolate Mousse and Chocolate Ganache


    Creamy Cheesecake Swirled with Caramel, Peanut Butter, Butterfingers® and Reeses Peanut Butter Cups®


    Chocolate Oreos Baked in our Creamy Chocolate Cheesecake with a Chocolate-Almond Brownie Crust


    Layers of our Fudge Cake, Chocolate Cheesecake, Vanilla Mascarpone Mousse and Chocolate


    Our Original Cheesecake, Baked Apples, Caramel and Brown Sugar Cinnamon Walnut Streusel


    Brownie, Cheesecake, White Chocolate Mousse and Chocolate, Covered with Hot Fudge and Almonds


    Chocolate Cheesecake Loaded with Peanut Butter Cookie Dough and Topped with Chocolate


    Key Lime Pie in a Cheesecake! Deliciously Tart and Creamy on a Vanilla Crumb Crust


    Raspberry Vanilla Cake, Creamy Lemon Cheesecake, Raspberry Lady Fingers and Lemon Mousse


    Layers of Chocolate Cake, Chocolate-Raspberry Swirl Cheesecake, Chocolate Mousse and Chocolate Ganache


    Creamy Cheesecake Loaded with our Chocolate Chip Cookie-Dough and Topped with Walnuts


    Snickers Bar Baked right into Our Creamy Cheesecake and Topped with Fudge and Caramel


    Carrot Cake and Cheesecake Swirled Together, Topped with Cream Cheese Icing and Roasted Almonds


    Lots of Oreos Baked into Our Creamy Cheesecake


    Pecan Brownie and Caramel Fudge Swirl Cheesecake, Topped with Caramel Turtle Pecans and Chocolate


    A Classic! The Original Topped with Cherry Preserves


    Coconut Cheesecake with Chunks of Chocolate, Topped with Layers of Coconut Custard and Whipped Cream all on top of a Chocolate Macaroon Crust


    World Famous! Available October 1st through the Holidays


    World Famous! Available October 1st through the Holidays

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  • 1 decade ago

    Ribbon of Cherry Cheesecake

    Makes 16 servings

    Swirls of cherry give cheesecake new dimension


    1 cup sliced almonds, toasted and finely chopped

    1 cup graham cracker crumbs

    1/3 cup butter or margarine, melted

    1 (21-ounce) can cherry pie filling

    3/4 cup plus 2 tablespoons sugar, divided

    2 tablespoons cornstarch

    1/2 teaspoon almond extract

    4 (8-ounce each) packages cream cheese, softened

    1 tablespoon lemon juice

    1 teaspoon vanilla extract

    3 eggs, lightly beaten

    Combine almonds, graham cracker crumbs and butter in medium bowl; mix well. Press crumb mixture evenly over the bottom and 2 inches up side of 10-inch springform pan. Set aside.

    Purée cherry pie filling in blender or food processor until smooth; pour into medium saucepan. Combine 2 tablespoons sugar and cornstarch; stir into cherry filling. Cook, stirring constantly, over low heat until mixture is thick and bubbly. Remove from heat. Stir in almond extract. Set aside to cool.

    Combine cream cheese, remaining 3/4 cup sugar, lemon juice and vanilla in large mixing bowl. Beat with electric mixer on medium speed 3 to 4 minutes, or until well mixed. Add eggs all at once; beat on low speed just until mixed.

    To assemble cheesecake, pour one-third of the cream cheese mixture into prepared crust. Top with about 1/3 cup cherry purée. Swirl cherry mixture into cream cheese mixture, using knife or spatula. Repeat layers twice, ending with cherry purée. Reserve remaining purée.

    Bake in preheated 350°F oven 60 to 65 minutes, or until center appears nearly set when gently shaken. Cool on wire rack. Refrigerate until ready to serve. To serve, spoon generous tablespoons of purée on serving plate. Place cheesecake wedge on top of purée.

    Favorite recipe from Cherry Marketing Institu

    Brownie Peanut Butter Cheesecake -


    3 1/2 oz. semisweet chocolate, grated (reserve 1/2 oz.)

    1/4 C. butter

    1/2 C. all-purpose flour

    1/8 tsp. baking powder

    2 large eggs

    1 C. packed light brown sugar

    1 1/2 tsp. chocolate extract


    12 oz. cream cheese, room temperature

    1 C. packed light brown sugar

    3 large eggs

    1/2 C. sour cream

    1 1/3 C. creamy peanut butter


    3/4 C. sour cream

    2 tsp. granulated sugar

    1/2 C. creamy peanut butter

    Preheat oven to 350º F. Lightly grease and flour a 9- or 10-inch springform pan.


    In the top of a double boiler, over simmering water, melt 3 ounces of the chocolate and the butter, stirring until smooth. Remove from heat.

    Combine the flour and baking powder.

    In a medium bowl, with electric mixer on medium, beat the eggs until thick and light-colored. Beat in the brown sugar until well blended. Beat in the melted chocolate, chocolate extract, and remaining 1/2 ounce of grated chocolate. Gradually stir in the dry ingredients, mixing just until blended. Spread 1 cup evenly onto bottom of the prepared pan. Chill the remaining crust mixture. Bake for 15-17 minutes, or until firm. Cool in the pan in the refrigerator for 15-30 minutes.


    In a large bowl, with electric mixer at medium, beat the cream cheese and brown sugar until smooth. Beat in the eggs and sour cream. Beat in the peanut butter.

    To prepare the pan, use a spatula to spread the remaining chilled crust evenly around the insides of the pan. To make this easier, set the pan on its side and roll it, spreading at the same time. Pour in the filling mixture.

    Bake for 25-30 minutes, or until the filling is firm, spreading the topping on the cheesecake about 3 minutes before removing from the oven.

    Topping: In a small bowl, with electric mixer on medium, mix the sour cream, sugar, and peanut butter until smooth. Spread evenly over the top of the cake in the oven 2-3 minutes before it is removed. Cool on a wire rack for 1 hour. Place in a plastic or paper bag and chill overnight.

    S'more Cheesecake

    2-1/4 cups graham cracker crumbs

    1/3 cup sugar

    1/2 cup butter or margarine, melted


    2 (8oz) pkg.) cream cheese, softened

    1 (14oz) can sweetened condensed milk

    2 tsp. vanilla extract

    3 eggs

    1 cup mini semi-sweet chocolate chips

    1 cup mini marshmallows


    1 cup mini marshmallows

    1/2 cup semi sweet chocolate chips

    1 tbl. shortening

    Combine the cracker crumbs and sugar. Stir in the butter and then

    press into the bottom and sides of a greased 10 inch springform pan.

    Set aside. Combine the cream cheese, milk, and vanilla; beat until

    smooth. Add eggs and mix until combined. Stir in the chips and

    marshmallows. Pour over the crust. Bake in a 325 degree oven for

    40-45 minutes or until the center is almost set. Sprinkle with the

    marshmallows and bake 5 minutes longer or until the marshmallows

    are puffed. Meanwhile melt the chips and shortening together until

    smooth. Drizzle over the marshmallows. Cool for 0 minutes then run

    a knife along the edges to loosen. Continue to cool for 1 hour and

    then refrigerate.

    Baked Vanilla Cheesecake

    Servings: 8


    1 2/3 c All-purpose flour 2 tb Sugar

    1 ea Pinch of salt 1 ea Egg

    1/2 c Butter, cut in small pieces 4 tb Ice water

    1 tb Butter; (add to above)


    1 1/2 lb Cream cheese 1/4 c Cornstarch

    1/4 c Oil 5 ea Drops vanilla extract

    1 1/4 c Sugar 1/2 c Milk

    3 ea Eggs; separated

    Sift flour and salt into a large bowl. Using a pastry blender or 2

    knives,cut in butter until evenly distributed and mixture resembles

    breadcrumbs. With a fork, lightly mix in sugar, egg and enough ice water

    to make a dough. Press into a ball and wrap in foil or plastic wrap.

    Refrigerate for 30 minutes

    Preheat oven to 350f. On a floured surface, roll out dough to fit a 10-in

    flan tin with a removable bottom. Place dough in tin without stretching.^T* FILLING **

    Beat cream cheese, oil, sugar, egg yolks, cornstarch, vanilla and milk in

    alarge bowl until smooth. Beat egg whites until stiff; fold into cream

    cheese mixture. Pour into pastry shell. Bake 50 to 60 minutes or until a

    wooden pick inserted in center comes out clean. Turn off oven. Let

    cheesecake cool in oven with door open slightly. Remove cooled cheesecake from tin and serve.

    No-Bake Pumpkin Cheesecake Pie

    1-1/4 cups cold milk

    1 cup canned pumpkin

    2 small pkgs. cheesecake flavor instant pudding mix

    1 tsp. pumpkin pie spice

    8 oz. cool whip, divided

    1 premade graham cracker pie crust (6 oz.)


    1/2 cup chopped walnuts

    2 Tbs. brown sugar

    1 Tbs. butter or margarine

    Pour milk and pumpkin into large bowl; stir until smooth. Add

    pudding mixes and spice. Beat with a wire whisk until well blended.

    (Mixture will be thick). Gently stir in 1/2 of the cool whip. Spoon

    into crust. Refrigerate 4 hours or until set. Meanwhile, mix

    walnuts, brown sugar, and butter into small microwavable bowl.

    Microwave on high 2-1/2 minutes or until bubbly, stirring after 1-1/2

    minutes. Cool. Sprinkle walnut mixture on pie just before serving.

    Top each serving with the remaining cool whip.



    16 oz. cream cheese, room temperature

    3/4 C. granulated sugar

    1 T. flour

    3 eggs

    2 tsp. vanilla extract

    In large bowl of electric mixer, beat together cream cheese and

    sugar until smooth. Beat in flour, eggs and vanilla extract until

    smooth. Set aside. Meanwhile prepare Carrot Cake.

    Carrot Cake

    3/4 C. vegetable oil

    1 C. granulated sugar

    2 eggs

    1 tsp. vanilla extract

    1 C. all-purpose flour

    1 tsp. baking soda

    1 tsp. ground cinnamon

    Dash salt

    1 (8 1/2 oz.) can crushed pineapple

    packed in juice, well-drained and

    juice reserved

    1 C. grated carrots

    1/2 C. flaked or shredded coconut

    1/2 C. chopped walnuts

    In large bowl, combine oil, sugar, eggs and vanilla extract,

    blending thoroughly. Stir in flour, baking soda, cinnamon and dash

    of salt, mixing well. Stir in drained pineapple, carrots, coconut

    and walnuts.

    Spread 1 1/2 cups carrot cake batter over bottom of greased 9- or 9

    1/2-inch springform pan. Drop large spoonfuls of cream cheese batter

    over carrot cake batter; top with large spoonfuls of remaining

    carrot cake batter. Repeat with remaining cream cheese batter,

    spreading evenly with a knife. Do not marble with a knife. Bake in

    preheated 350° F. oven for 50 to 65 minutes or until cake is set

    and cooked through. Cool to room temperature, then refrigerate.

    When cake is cold, prepare Pineapple Cream Cheese Frosting.

    Pineapple Cream Cheese Frosting

    2 oz. cream cheese, softened

    1 T. butter, softened

    1 3/4 C. confectioners' sugar

    1/2 tsp. vanilla extract

    1 T. reserved pineapple juice

    Dash of salt

    In a bowl of electric mixer, combine cream cheese, butter,

    confectioners' sugar, vanilla extract, reserved pineapple juice and

    dash of salt. Beat until smooth and of spreading consistency. Frost

    top of cheesecake. Refrigerate 3 to 4 hours before serving.

    Makes 1 (9-or 9 1/2-inch) cheesecake

    Blueberry Cheesecake

    1 - 9 inch deep-dish graham cracker crust or 2 regular crusts

    3 - 8 oz. packages cream cheese, softened

    8 oz. sour cream

    1 cup sugar 1 tsp. vanilla

    3 eggs

    1/4 tsp. salt

    1 Tbsp. lemon juice

    1 cup fresh blueberries

    Combine cream cheese, sour cream, sugar, vanilla, eggs, salt and lemon juice and beat until smooth. Gently stir in blueberries. Pour batter into pie crust(s) and bake for 1 hour at 300 degrees. If you are using regular pie crusts instead of the deep dish you can reduce the cooking time by about 15 minutes.

    The center of the cake should be firm when the cake is fully cooked.

    White Chocolate Raspberry Cheesecake Santa Cafe


    2 cups graham cracker crumbs

    1 cup ground almonds

    1/4 cup clarified butter in liquid



    8 ounces fine-quality white chocolate

    4 8 oz package

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