This page contains chocolate cheesecake recipes. Chocolate cheesecake is a favorite for many rich dessert lovers.
A thin layer of cheesecake in your sweet bars makes for an elegant and delicious dessert for anytime. This page contains cheesecake bar recipes.
Strawberries and blueberries help make this delicious patriotic cheesecake for the Fourth of July or anytime. This page contains a patriotic cheesecake recipe.
This page contains black bottom cheesecake recipes. This is the perfect dessert for the lover of chocolate and cheesecake, but not chocolate cheesecake.
This page contains New York cheesecake recipes. The deli style New York cheesecake is known for its rich, dense filling.
This page contains Oreo cheesecake recipes. Love Oreos? Add them to cheesecake for a delicious variation.
This page contains weight watcher's cheesecake recipes.Your diet doesn't have to keep you from enjoying a rich treat.
This page contains white chocolate cheesecake recipes. This rich, delicious dessert is always a hit.
This page contains no bake cheesecake recipes. Make a quick no bake cheesecake when you don't have time for baking.
This page contains blueberry cheesecake recipes. Fruit topped cheesecakes are delicious and a nice change from the traditional cake, at least for some cheesecake lovers.
This page contains pudding cheesecake recipes. A wonderful dessert that your whole family will enjoy.
This page contains strawberry cheesecake recipes. Strawberry cheesecake is a "to die for dessert" that you don't have to wait to have next time you eat out.
This page contains pumpkin cheesecake recipes. Fall brings seasonal desserts ideas, with pumpkin "anything" being in high demand.
This page contains low-fat cheesecake recipes. The rich taste of cheesecake can be nearly duplicated with low-fat ingredients.
This page contains miniature cheesecake recipes. When craving a bit of rich delicious cheesecake consider making some miniature cheesecakes for a nice single sized serving.
This page contains lemon cheesecake recipes. Lemon cheesecake is a wonderfully refreshing summer dessert treat that your whole family will enjoy.
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Here's a way to make cheesecake when you're a bit low on funds. It tastes so good and with a healthy dollop of whipped cream on top, no one will notice you cut some corners!
Grease 9x13 inch pan with melted butter. Pour extra in with cake mix and egg to form dough. Press this in the pan to form a crust. Mix eggs, cream cheese, vanilla, lemon juice and powdered sugar until cream; pour into crust. Bake at 350 degrees F for 35-40 minutes. Crust will be firm and center will be soft. Cool and cut into squares. Store in refrigerator.
By Robin from Washington, IA
Unrolled and spread 1 and 1/2 can crescent rolls on bottom of un-greased pan. Combine softened cream cheese, sugar, and vanilla. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture. Spread melted butter over the top and sprinkle with cinnamon and sugar. Bake at 350 degrees F for 20-30 minutes.
By Robin from Washington, IA
Bake 50-55 minutes or until center is just set. Cool 20 minutes on wire rack. Loosen cake from rim of pan; cool completely. Cover; refrigerate until thoroughly chilled, 3-4 hours. Remove rim. Top cheesecake with strawberries just before serving, if desired.
By Robin from Washington, IA
Mix topping and pour over top. Bake an additional 10 minutes at 450 degrees F. Cool and refrigerate.
Fresh berries or topping of your choice may also be topped when served.
By Judy from Collierville, TN
Beat together cream cheese, sugar, sour cream, eggs (1 at a time), and vanilla. Spread package of crescent rolls in bottom and slightly up sides of 9x13 pan. Pour cream cheese mixture over crescent rolls. Sprinkle with cinnamon.
Preheat oven to 350 degrees F. Bake crust for 5 minutes. Beat cream cheese, eggs, 1/2 cup sugar, 1 tsp. vanilla and lemon juice until well combined.
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I have a NY cheesecake recipe that I would like to make in two disposable aluminum pans. I have always made it in a 9 or 10 inch spring form pan. This cheesecake recipe does not have a crust.
My mother-in-law used to bake it like that, but cannot remember what size or the time. Does anyone have a suggestion on what size disposable pans I can bake it in? Or how would I adjust the baking/standing time? I would hate to mess it up since the ingredients can be quite expensive. Thanks for all your help.
By Mike from NE PA
I have the same recipe. Since the recipe calls for a 9 or 10 inch spring form pan, I wouldn't change it if I were you. If it doesn't turn out, you've wasted all those ingredients and you would have to throw it out in the garbage.
If you are giving one of the cheesecakes away as a gift, cool the cheesecake thoroughly and refrigerate it so it sets up. Cut out a large circle from a piece of heavy cardboard and cover the cut out circle with aluminum foil. Carefully transfer the cheesecake onto it and cover lightly with some saran wrap, and keep the other one for yourself.
Always refrigerate desserts that contain dairy products. (12/28/2009)
Impossibly Easy Cheesecake
Heat oven to 350 degrees F. Grease 9 inch pie pan.
Place milk, vanilla, eggs, sugar, and Bisquick in blender. Cover and blend for 15 seconds on high speed. Add cream cheese. Blend 2 minutes longer. Pour into pie pan.
Bake 40-50 minutes or till knife inserted into center comes out clean. Let cool refrigerate to ready to serve.
The best-ever cheesecake.
I got this recipe from my mom's old Betty Crocker cookbook and everyone who ever tasted it says it is by far the best cheesecake they ever had. I tried so many cheesecake recipes and this is the best and also the easiest to make, so here it is. Enjoy.
Ingredients and Directions
Cream well to soften:
Beat until stiff:
Combine with cheese. Add:
Preheat oven to 350 degrees F. Butter an 8 inch springform pan and dust with graham cracker crumbs. Pour mixture into pan and bake for 25 minutes.
Mix together and spread over top:
Bake an additional 5 minutes at preheated 475 degrees F (very hot oven).