Ten twists on one great cheesecake Article - Allrecipes.com
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Ten twists on one great cheesecake

Make this creamy, decadent dessert, then add zest with new flavors.

Cheesecake can be made easily the day before or even several days before an event, because it needs to be well-chilled. 


Lay the foundation: Many recipes call for a thick, pre-baked graham cracker crumb crust. But to knock out that step, simply coat the sides and bottom of a springform pan with softened butter, then coat it with crumbs (crush cookies in a processor, or put them in a zipper bag and use a rolling pin to crush them). Or, line the buttered pan with soft ladyfingers trimmed to fit.

Prep the filling: Beat room-temperature cream cheese with sugar, then add eggs one at a time, frequently scraping down the sides with a rubber spatula to ensure a smooth batter. A splash of cream softens the cake, vanilla extract adds flavor, and a touch of sour cream reinforces the tanginess. If you opt for one of the fun variations, then top with (or fold, stir, or drop in) your favorite flavor.

Bake it in a bath: A water bath--or bain-marie, as the French call the technique--prevents the cheesecake from cracking or curdling. First, tear off two long strips of heavy-duty--not regular--foil (do this before you start the crust). Make sure there are no holes in the foil. Overlap foil strips in a cross pattern, and set the 9-inch springform pan in the middle. Bring the foil up the sides, crimping around the exterior top of the pan to form a tight seal. Proceed with the recipe for crust and batter. Bring a tea kettle of water to a boil. Set the unbaked cheesecake in a large pan, such as a roaster, and slowly pour hot water into the roasting pan so it comes about halfway up the side of the springform pan. Now it's ready to bake.

Go high or low: For a taller cheesecake, you can increase the ingredients by a quarter and increase the baking time to 1 hour. If cheesecake isn't your only dessert, however, it's easier to cut and serve smaller pieces from a shorter cake. Plus, there are fewer tempting leftovers after your big day of feasting.


    Tiramisu Cheesecake

    Follow Master Recipe for Rich and Creamy Cheesecake, brushing 1 3-ounce package (or 24 in a package) soft ladyfingers with a mixture of 6 tablespoons strong coffee and 2 tablespoons rum.

    • Line pan sides with ladyfingers (trimmed to fit).
    • Stir 3 tablespoons espresso powder into the batter.
    • When ready to serve, shave a 4-ounce bar of semi- or bittersweet chocolate with a vegetable peeler onto the cheesecake.

    Serves 12 per serving: 396 calories, 8g protein, 29g carbohydrates, 28g fat (17g saturated), 152mg cholesterol, 0.7g fiber, 207mg sodium.


      Snickers Cheesecake with Peanut Topping

      Follow Master Recipe for Rich and Creamy Cheesecake, using ground Famous Chocolate Wafers or graham cracker crumbs for the crust.

      • Fold 9 fun-size Snickers bars, each cut into 8 pieces, into the cheesecake batter.
      • When ready to serve, sprinkle cheesecake perimeter with 1/4 cup coarsely chopped, roasted (unsalted) peanuts.

      Serves 12 per serving: 436 calories, 9g protein, 33g carbohydrates, 31g fat (17g saturated), 154mg cholesterol, 0.7g fiber, 254mg sodium.


        Chocolate Orange Cheesecake

        Follow Master Recipe for Rich and Creamy Cheesecake, using ground Famous Chocolate Wafers for the crust.

        • Stir 4 teaspoons finely grated orange zest and 1/2 cup of orange marmalade into the cheesecake batter.
        • While cheesecake is cooling on the cooling rack, slip a piece of waxed paper or foil under the rack to catch drips.
        • Microwave 1/2 cup heavy cream and 4 ounces semisweet or bittersweet chocolate in a microwave-safe bowl until cream is hot enough to melt chocolate, about 1 minute. Whisk to make a smooth glaze. Pour over warm cheesecake, continue to cool cake, then refrigerate as directed. 

        Serves 12 per serving: 462 calories, 8g protein, 39g carbohydrates, 32g fat (19g saturated), 165mg cholesterol, 0.9g fiber, 225mg sodium.


          Pumpkin Cheesecake

          Follow Master Recipe for Rich and Creamy Cheesecake using gingersnaps for the crust, dark brown sugar instead of white sugar and adding 1 additional large egg to the batter.

          • Simmer 1 29-ounce can of 100% pure pumpkin along with 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, and 1/4 teaspoon each ground nutmeg and allspice in a 10-inch skillet, stirring often, until the purée starts to stick to the pan's bottom, about 8 minutes.
          • Gradually beat the warm pumpkin into the batter.
          • Increase baking time 5 to 10 minutes.

          Serves 12 per serving: 361 calories, 7g protein, 27g carbohydrates, 26g fat (15g saturated), 144mg cholesterol, 2.1g fiber, 378mg sodium.


            Reese's Cheesecake

            Follow Master Recipe for Rich and Creamy Cheesecake using ground Famous Chocolate Wafers for the crust.

            • Fold 8 regular-size Reese's peanut butter cups, cut into sixths, into prepared pan of batter.
            • When ready to serve, garnish cooled cake perimeter with 3 quartered peanut butter cups. 

            Serves 12 per serving: 432 calories, 9g protein, 32g carbohydrates, 30g fat (17g saturated), 153mg cholesterol, 0.6g fiber, 264mg sodium.


              Lemon Cheesecake

              Follow Master Recipe for Rich and Creamy Cheesecake using ladyfingers for the crust.

              • Stir 4 teaspoons finely grated lemon zest into the cake batter.
              • Spread 1/2 cup of a good brand of lemon curd (sold in jars near the jams and jellies) evenly over the top of the cooked, cooled cake.

              Serves 12 per serving: 379 calories, 7g protein, 32g carbohydrates, 26g fat (16g saturated), 160mg cholesterol, 0.1g fiber, 215mg sodium.


                Chocolate Chip Cookie Dough Cheesecake

                Follow Master Recipe for Rich and Creamy Cheesecake using ground Famous Chocolate Wafers for the crust.

                • Pour a third of the filling into the pan.
                • Slice off 8 cookies' worth of refrigerated chocolate chip cookie dough, then break it into smaller chunks and distribute it evenly over the batter. Top with remaining batter.

                Serves 12 per serving: 441 calories, 8g protein, 36g carbohydrates, 30g fat (17g saturated), 160mg cholesterol, 0.4g fiber, 270mg sodium.


                  Apple Spice Cheesecake

                  Follow Master Recipe for Rich and Creamy Cheesecake, using ladyfingers or graham cracker crumbs for the crust.

                  • Stir 2 teaspoons ground cinnamon into the cheesecake batter.
                  • Top cooled cheesecake with 1 20-ounce can of apple pie filling spiced with 1 teaspoon ground cinnamon and 1 tablespoon brown sugar.
                  • Or, look for Comstock brand apple pie filling: the apples are tender, sweet and already cinnamon-spiced, so you won't need the spice and sugar additions as suggested above.

                  Serves 12 per serving: 401 calories, 7g protein, 38g carbohydrates, 25g fat (15g saturated), 152mg cholesterol, 0.9g fiber, 236mg sodium.


                    Rocky Road Cheesecake

                    Follow Master Recipe for Rich and Creamy Cheesecake, using ground Famous Chocolate Wafers for the crust.

                    • Fold 3/4 cup mini marshmallows and 1 cup chopped semisweet or bittersweet chocolate into the batter.
                    • Garnish the cooled cake with 1/2 cup toasted walnuts and a 4-ounce bar of semisweet or bittersweet chocolate shaved with a vegetable peeler.

                    Serves 12 per serving: 509 calories, 9g protein, 41g carbohydrates, 36g fat (20g saturated), 152mg cholesterol, 2.1g fiber, 218mg sodium.


                      Black Forest Cheesecake

                      Follow recipe for Rich and Creamy Cheesecake, using ground Famous Chocolate Wafers for the crust.

                      • Drop 1/2 cup hot fudge sauce, half a tablespoon at a time, into prepared pan of batter.
                      • Top cooled cheesecake with 1 20-ounce can of cherry pie filling.  

                      Serves 12 per serving: 454 calories, 7g protein, 46g carbohydrates, 27g fat (16g saturated), 152mg cholesterol, 0.8g fiber, 259mg sodium.


                      Copyright 2006 Pam Anderson. Printed first in USA Weekend. All rights reserved.

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                      Comments
                      Brandy 
                      Jul. 14, 2009 7:01 pm
                      Yum, where do I start? :)
                       
                      Jul. 17, 2009 1:34 pm
                      wish someone would make it for me LOL im not so good with the cheese cake thingy sounds so good though
                       
                      Nov. 11, 2009 10:04 pm
                      I am making an Oreo cheese cake tomorrow.MMMM
                       
                      COFKC 
                      Nov. 15, 2009 8:29 am
                      I am making one today !!
                       
                      Nov. 15, 2009 10:52 pm
                      I just made a banana cheesecake today. It's incredibly easy and so delicious! All you do is add two or three mushed bananas to the regular cheesecake batter, and I added two tablespoons lemon juice too just to balance the sweetness. It's amazing!
                       
                      Brenda 
                      Nov. 24, 2009 9:39 am
                      The banana cheesecake sounds so delicious! I will have to try one sometime. I am doing a maple pumpkin one for Thanksgiving dinner. They are yummy if you use pure maple syrup!
                       
                      mary c 
                      Nov. 24, 2009 9:16 pm
                      I made the pumpkin on gingersnap crust cheesecake went over real well in the apt complex I live in. Was real easy to make, let it set out awhile before you slice it, easier to slice thru gingersnaps.
                       
                      scubagirl 
                      Dec. 1, 2009 2:12 pm
                      I'm a big baker - and I get lots of kudos from friends, family and strangers (bake sales) alike. But I've never done a cheescake! I want to do a deeply (and possibly dark) chocolate cheesecake. I saw the Cappiccino (sp!) one and the rasberry white chocolate. But I wonder if anyone knows how I'd modify the plain (top rated at 5 stars/2290 reviews) cheesecake to be a chocolate cheesecake (no coffee/expresso or white chocolate)? BTW - How many of you "seasoned" c-cake bakers use: water bath? -cool in oven (time?), -&** sour cream?? Thanks Much! Brenda (ScubaGirl)
                       
                      scubagirl 
                      Dec. 1, 2009 2:32 pm
                      I'm a big baker - and I get lots of kudos from friends, family and strangers (bake sales) alike. But I've never done a cheescake! I want to do a deeply (and possibly dark) chocolate cheesecake. I saw the Cappiccino (sp!) one and the rasberry white chocolate. But I wonder if anyone knows how I'd modify the plain (top rated at 5 stars/2290 reviews) cheesecake to be a chocolate cheesecake (no coffee/expresso or white chocolate)? BTW - How many of you "seasoned" c-cake bakers use: water bath? -cool in oven (time?), -&** sour cream?? this last doesn't sound so great... Thanks Much! Brenda (ScubaGirl)
                       
                      Dec. 12, 2009 4:55 pm
                      Sounds delicious!
                       
                      Lora L 
                      Dec. 16, 2009 6:44 pm
                      To answer scubagirl's questions (other than the chocolate cheesecake method because I'm not a fan of chocolate cheesecakes!): I always use a waterbath because I don't get cracks (ever!) in the top and the whole cheesecake stays smooth. Cooling in the oven kind of depends on how much time I have, but I've left it in anywhere from 1-3 hours, but I also lower the cooking temp slowly for the first half hour so it's not as big of a shock when you turn off the oven to just let it cool (also helps prevent cracks I've noticed - little trick I learned from a friend). I have always used sour cream as well as it seems to help bring out the tanginess as stated above...I don't know, it just tastes different and I've found they taste the best. Does anyone have suggestions for making a Peppermint Cheesecake other than a frozen one? I've thought of using crushed star mints and a little of peppermint extract, but I'm wondering if anyone has ventured down that road of experimentation? I'm open to
                       
                      lealonga 
                      Dec. 18, 2009 10:53 am
                      Wow - can't wait to give these tips a try this holiday season!
                       
                      jacqui 
                      Dec. 21, 2009 6:36 pm
                      I made the snickers cheescake for Thanksgiving it went really fast so am making it again for two Christmas parties yummy!!!
                       
                      Dec. 23, 2009 6:40 pm
                      So how would an Egg Nog cheesecake be made then?
                       
                      Jan. 28, 2010 5:56 am
                      To Lora L's request for a peppermint cheesecake (although, it may be too late). I made a white chocolate cheesecake and then used Andes Peppermint Baking Bits to make a ganache that I poured on the top. Ooh-la-la! Divine! The ganache is a bit strong, but the cheesecake helps balance it out and it was perfect. I've also made one with crushed candy canes mixed in the batter. Very tasty. Scubagirl: try the Fudge Truffle Cheesecake recipe here on the site. Creamy and chocolatey! You could mix the two together and add crushed mints to the chocolate cheesecake. Mmmm...sinful!
                       
                      cathy3cockers 
                      Feb. 27, 2010 1:54 pm
                      to scubagirl's question, i always use a water bath also when baking cheesecakes. it really helps keep them from cracking. cheesecake isn't hard but time consuming due to the chilling. i also leave the oven door propped open 1 hr after turning off the oven for it to finish baking.
                       
                      cathy3cockers 
                      Feb. 27, 2010 1:56 pm
                      to Lora L's query for peppermint flavor, i have used the Andes brand wrapped mints when not holiday time & they are divine! chocolaty as well as peppermint!
                       
                      carrie38 
                      Mar. 6, 2010 1:24 pm
                      with the tiramisu cheesecake it ask for espresso powder where do u find it or do u grind the beans til they turn to powder
                       
                      Terri 
                      Mar. 10, 2010 8:15 am
                      you can buy expresso coffee in most grocers...just ask a floor walker, they know their products well. a good brand is Hershey's. But there are many varietys, depending on the grocers you shop at.
                       
                      yaba 
                      Mar. 21, 2010 1:51 pm
                      The bananna cheesecake sounds awesome. will defintely try that one
                       
                      Apr. 9, 2010 4:18 pm
                      to MysticLady62, i'm not an expert, (just creative). But I would add nutmeg/allspice to the cheesecake batter, and then use eggnog to make a thick/syrupy sauce for the top of the cheesecake.
                       
                      Jimmer 
                      Apr. 28, 2010 3:36 pm
                      I love to cook cheesecakes these variations sound good... I'll have to try them - I make the fudge truffle one (with my own variations on it) all the time.
                       
                      kandice 
                      Jul. 9, 2010 11:40 am
                      Why not use peppermint schnapps for the peppermint cheesecake?And then possibly some Kahlua to unsweeten the schnapps.
                       
                      Dee 
                      Jul. 27, 2010 10:13 am
                      these are such good tips, why cant i add this to my recipe box?
                       
                      Aug. 3, 2010 7:21 pm
                      you can get instant espresso powder by the folgers & yes you can make your own with srtong coffe and grind to a fine texture I can't wait to try this new recipe I'll let you all know how it turns out
                       
                      BCORTE 
                      Aug. 20, 2010 1:15 pm
                      Dee -- Copy the link to this page (in the address bar), then go into your recipe box and click "Weblink".
                       
                      Sep. 8, 2010 4:19 pm
                      I always add my pure madagascar bourbon vanilla (from pampered chef) to c-cakes, it makes them amazing. And always some squirts of lemon juice at the very end of mixing it up. Sour cream works just fine in C-cakes. I love it
                       
                      cslsweak1 
                      Sep. 13, 2010 1:10 pm
                      to Lora L's query for peppermint flavor....I purchased some green mint chips (similar to chocolate chips) around Christmas time. They can be melted and swirled into cheesecake. You might also try Creme DeMenthe liquor..
                       
                      DIANA64 
                      Sep. 13, 2010 3:20 pm
                      I like to see what kind of different combos I can come up with and I did a peanut butter and jelly, and maple/pumpkin/bacon, and a S'mores one and everyone thought they were going to hate the bacon one but everyone loved it!
                       
                      katescakes 
                      Sep. 26, 2010 8:38 am
                      I work at a bakery in Florida and we introduced cheesecakes a couple of months ago. I've made Coffee, Caramel Chocolate, Raspberry, New York and Cookies n' Cream cheesecakes. The Caramel Choc is the biggest hit. We cut a 9" cake into 8 pieces n I usually sell out very quickly! I see that most of you said u leave the cheesecake in the oven for several hours to cool down. I usually pull them and pop them in the cooler for several hours or more and then cover them for overnight! O! I was having trouble with the foil leaking and having a soggy crust. I started inserting a wire rack into the pan and ditched the whole foil idea all together! I LOOVE cheesecakes and am planing to start the pumpkin cheesecake this week and I look forward to doing a White Choc Raspberry as well as a Peppermint for Christmas! Diana64, that maple/pumpkin/bacon sounds delish. My first thought was EWWW, but as i imagined the flavors I could see it! =) Happy baking everyone!
                       
                      BunnyLady 
                      Oct. 20, 2010 1:28 pm
                      Does anyone know how to cook a cheesecake in a sheet cake pan? I have to try to cook one that way tonight. It's the only way I know of to extend the # of servings for a crowd!! Do you shorten the cook time or reduce the temp and cook longer?
                       
                      nassaumary 
                      Oct. 22, 2010 5:15 am
                      Since we're sharing tips and hints...instead of a water bath, I put a big bowl of water in the oven while baking and it seems to do the trick. And I also keep it in the oven for cool down time. But if I mess up, and it cracks, spreading a layer of sweetened sour cream fills the crack and makes it look perfect again. And truly, the sweetened sour cream just makes it look like an added layer of yumminess. Also, my new york cheesecake recipe calls for 5 pkgs of cream cheese - so there's plenty of density for adding melted chocolate or eggnog or any other kind of gooey liquidy stuff. Once I got comfortable with making cheesecakes, I realized that they really couldn't mess up - just add lots of cream cheese and an egg for every pkg of cream cheese - plus two egg yolks.
                       
                      Oct. 22, 2010 11:52 am
                      Questions regarding how long cheesecakes are left in the oven to cool after being baked: Should I leave the oven door completely closed (or very partially open)? Should I alter the temp during baking to compensate for the oven door being completely closed during the cool down period? How long should my cheesecake cool in a closed oven?
                       
                      Evette 
                      Dec. 1, 2010 4:18 am
                      My Grandmother didnt use a spring form pan. I need to know the recipe for a regular pie dish, she passed away and I forgot. I know 2pkg (8oz) cream cheese, 2 Jumbo eggs?, 1 tsp vanilla lemon zest ...Does this sound familiar to anyone?
                       
                      Dec. 1, 2010 6:49 am
                      Evette, I use ready made graham cracker pie shells offshore and the recipe is simple. 2 pie shells, 3 pkg cream cheese, 1 c sugar, 1 tsp vanilla, 3 eggs. Bake for 45 minutes. Works every time and you can add any variations you like. The lemon sounds great for this one.
                       
                      Dec. 20, 2010 12:44 pm
                      Wow! I'm, reading all these tips as my pineapple cheesecake is in the oven. Made the plain w/sour cream topping for thanksgiving and it was a big hit. These are interesting changes and I cqan't wait to try some of them.
                       
                      THEQUEENOFEVERYTHING 
                      Dec. 31, 2010 10:59 pm
                      what a wonderful tip and to haveitat thestroke of a key is fabulous! Thanks!
                       
                      NWGirl 
                      Feb. 21, 2011 5:57 pm
                      my husband thinks he has had an apricot cheesecake made with apricot brandy. Does anyone have any suggestions. I have only made the traditional NY cheesecake.
                       
                      JMcHALE 
                      Mar. 3, 2011 10:19 am
                      Years ago in Manhattan, NY I used to get delicious cheese cakes/pies with a fruit, (pineaple,strawberry, etc.) layered on top of the cheese cake type base. I would like to have a recipe that corresponds to this, please. respond to e-mail jmch@fuse.net Thanks very much.
                       
                      Mar. 5, 2011 4:47 pm
                      Yum! The variations are so creative and the one I made was so delish that I only got to try one slice!(That was so unfair!LOL)
                       
                      Mar. 14, 2011 6:38 pm
                      Trader joes makes an amazing madagascar vanilla, and affordable! I can't wait to try the tiramisu version!
                       
                      Chris 
                      Apr. 7, 2011 9:09 am
                      @Lora L- wouldnt the Andes mints work only instead of the green package (chocolate mint), use the pink(peppermint). just break them up and fold them into the batter mixture before baking. I made a fantastic mint choc chip cheesecake using the green package and the mini chocolate chips. If I wasnt scared of not fitting through the door, I would recommend this one as a new food group! LOL
                       
                      Apr. 7, 2011 5:19 pm
                      This cheesecake is great, but I would love a recipe similar to the Sara Lee French Cheesecake. I like the lighter texture of it but have been unable to find a good recipe. HELP
                       
                      Kelly 
                      Apr. 8, 2011 12:13 pm
                      I make cheesecake all the time and I never, ever bake it in a water bath. I find they have a creamier texture just baked on the rack. I don't really care if they crack, I usually top and decorate them anyway.
                       
                      May 7, 2011 10:20 am
                      I made mini cheesecakes for the holidays using cupcake liners and graham cracker crumbs on the bottoms. baked the batter with no water bath.. and took them right out when done let them cool then used different toppings like cherry/apple/pineapple/blueberry pie filling and a squirt or reddi whip and people raved about it and said i should sell them lol easyyyyyyyyyy
                       
                      whiatt 
                      Jun. 8, 2011 1:37 pm
                      I make alot of cheesecakes. Over much experimenting this is what I have found that works for me. The crust, I do not add butter to my crust mixtures, I found that the butter always seemed to melt and drip out the sides and I did not like that for presentation purposes. I whip up an egg white that has had a little water added to it as well as about a 1/2 tsp of butter flavoring.I have found that the crumbs are easier to work with using the egg white, it's stable and stays in place. I then prebaked the crust, I have not had any trouble with the egg coming trough too white as when using choco crusts. For the custard I use Cream cheese and always Sour Cream, but then I make my own Fromage Blanc cheese and add this to the mixture. I then add the sugar and then the Vanilla extract (which I also make). The homemade extract gives the cake just the right kick. When adding the eggs I do not use the mixer I mix these in one at a time until incorporated. Depending on what type or flavor of CC I ma
                       
                      Aug. 6, 2011 12:05 am
                      I make a mandarin orange-french vanilla cheesecake by adding a half package of french vanilla jello pudding and a can of mandarin oranges to the cheesecake batter before I bake it. After the cheesecake has cooled and been refrigerated overnight, I make a light, airy topping. It consists of cool whip, the other half of the package of french vanilla pudding and a small can of drained crushed pineapples. This was a family cake recipe, but because I love taking risks when it comes to cheesecake flavors, I decided to transfer the cake recipe to a cheesecake. OMG! This cheesecake tastes so good. If there are any other cheesecake flavor risk takers out there, you should give this one a try. Every time I make this cheesecake and take it to work or a family gathering, everyone raves about how light and creamy it tastes. I've also made my original 'Nilla-Puddin" Mini Cheesecakes, "Hidden Kisses" Mini Cheesecakes, Hazelnut Chocolate Chip Pecan Cheesecake and my Peanut Butter Caramel Mocha Deligh
                       
                      Sheryl Grunert 
                      Oct. 8, 2011 9:56 am
                      I'm going to try it using jello. It was a hit when I was growing up, so I'm gonna give it a whirl myself...
                       
                      glenda 
                      Oct. 19, 2011 10:13 pm
                      Won a $25 gift card at Thanksgiving party at work for a Pumpkin cheesecake. That was 1st. place, and only second cheesecake I'd ever made. As for cracks, get out your pastry bag and star tip , fill it with cool whip and cover with with stars. No one will know and it taste great. Hope this helps.
                       
                      The Deacon 
                      Dec. 1, 2011 6:20 am
                      I took my first stab at making cheesecake this weekend and though it wasn't a total success, there was enough goodnes to encourage me to try again. I probably could have let it bake a little longer than the 80 minutes the recipe called for as finished product wasn't as firm as I would have liked. Nonetheless, I was pleased with the billowy dessert - the pumpkin flavored cream cheese, pure pumpkin, sour cream custard was slammin' to say the least but my ginger snap/pecan crust was too conflicting for its own good. Next attempt, a straight up ginger snap or grahm cracker crust will suffice. Gonna try the bananna twist and some of the other ones too. Thanx for the tips!
                       
                      pensue37 
                      Dec. 16, 2011 11:14 pm
                      I'm wondering if the peppermint cheesecake could be done using green Creme de mint liqueor in the pie with crushed red candy canes on top for the holiday colors. Reading all these wonderful ideas got the creative juices flowing. For the record: I bake with a 9x13 pan filled with water on the bottom rack and my cheesecake on the rack directly above. The humidity in the oven keeps it from cracking without having to submerge my pain into the water.
                       
                      martita 
                      Jul. 14, 2012 10:47 am
                      I don't like lining my pan in foil, I use a large turkey bag and fold the end outward it is great! No wet ever.
                       
                      DeniseW 
                      Sep. 28, 2012 2:04 pm
                      I have always used a pan half filled with hot water on the rack below the cake and found this works well for cracking issue. I have made so many different flavors, most have been mentioned here. One you all might like to try was a big hit at the Christmas get together last year. After I pre baked the crust, sprinkle with semisweet choc chips and unsweetened shreaded coconut. Add the batter and bake. After its chilled I top with sweetend sour cream and sprinke toasted slivered almonds. I like to make my cakes late at night and leave in the unopened oven after turning it off. Pop in the fridge first thing in the AM and finish the topping just before dinner that day.
                       
                      Oct. 27, 2012 5:48 pm
                      platrice- I,too, love to experiment and create cheesecakes-Would love to swap ideas with you if you know how to send a message on here!!!
                       
                      Yoly 
                      Dec. 8, 2012 12:11 pm
                      I don't use water bath for cheesecakes. I reduce temperature by 25 degrees and increase baking time. Cracks in cheesecake can be fixed by boiling hot water,place a knife blade in the water, wipe knife dry, and smooth cheesecake crack out. Repeat process until crack is concealed.
                       
                      Jan. 3, 2013 1:46 pm
                      Our local brewery makes a coffee stout that I would like to add to CK recipe, but don't know how much to add/sub. Any suggestions?
                       
                      Tammy 
                      Mar. 7, 2013 7:22 am
                      I'm a big caramel fan does anyone know a caramel cheesecake or a real caramel sauce and does anyone know how to make a seven day cake.my aunt use to make them as a child I would like to know the receipe
                       
                      Tammy 
                      Mar. 7, 2013 7:24 am
                      I love real caramel how do I make a real caramel sauce to go over pies,cakes,ice cream
                       
                       
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