Easy Cheesecake Recipes

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Strawberry Cheesecake Strawberry Cheesecake Recipe(tasteofhome.com)

This is a classic sour cream-topped cheesecake that can be prepared with the strawberry glaze and fresh berries for a summertime delight or served plain any time of year.


CRUST: ¾ cup ground pecans

¾ cup graham cracker crumbs

3 tablespoons butter or margarine, melted


4 packages (8 ounces each) cream cheese, softened

1-1/4 cups sugar

1 tablespoon lemon juice

2 tablespoon vanilla extract

4 eggs


2 cups (16 ounces) sour cream

¼ cup sugar

1 teaspoon vanilla extract


2 tablespoons cornstarch

¼ cup water

1 jar (12 ounces) strawberry jelly

3 tablespoons orange-flavored liqueur or lemon juice

Red food coloring, optional

1 quart whole fresh strawberries, hulled


Combine pecans, crumbs and butter. Press onto the bottom of a 10-in. spring form pan; set aside.

For filling, beat cream cheese in a mixing bowl until smooth.

Add sugar, lemon juice and vanilla; mix just until combined. Add eggs one at a time, beating on low after each addition.

Spoon over crust.

Bake at 350◦ for 50 minutes or until filling is almost set. Remove from the oven and let stand for 15 minutes, but leave oven on.

Meanwhile, combine sour cream, sugar and vanilla; spread over cheesecake.

Return to the hot oven for 5 minutes.

Cool on a wire rack for 1 hour; refrigerate 3-4 hours uncovered. Cover and refrigerate 24 hours.

Several hours before serving, prepare glaze: In a saucepan, combine cornstarch and water until smooth.

Add jelly and cook over medium-high heat, stirring constantly, until jelly melts and the mixture thickens.

Remove from the heat; stir in liqueur or lemon juice and food coloring if desired.

Cool to room temperature.

Just before serving, loosen and remove sides of spring-form pan.

Arrange strawberries on top of cake with pointed ends up.

Spoon glaze over berries, allowing some to drip down sides of cake.

Refrigerate leftovers.

Serving Size Around 12.

Cherry Cheesecake Tarts Cherry Cheesecake Tarts Recipe(tasteofhome.com)

There’s nothing like homemade pudding for a quick dessert.

Be sure to add the vanilla after the pudding is cooked and removed from the heat to retain the maximum flavor.


1 cup sugar

½ cup baking cocoa

¼ cup all-purpose flour

2 cups water

¾ cup evaporated milk

1 tablespoon vanilla extract

Pinch Salt


In a saucepan, combine sugar, cocoa and flour.

Add water and milk; stir until smooth. Cook over medium heat, stirring constantly, until mixture comes to a boil.

Cook until thick, about 1 minute. Remove from the heat; stir in vanilla and salt.

Cool to room temperature, stirring several times.

Pour into a serving bowl or individual dishes.

Serving SIZE Around 4-6.

Easy Cheesecake Recipes

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