I’ve been making sumptious cheesecake for many Christmases now – usually as gifts for friends and friends of family. I have not yet tasted a cheesecake that is yummier than mine – or so I would like to believe (haha!). But this past week while doing my research for the most delicious cheesecake recipes, I have met some of the most yummy-looking, mouth-watering cheesecakes! Makes me want to try out all these 10 recipes and start experimenting again!

1. Simply Sinful Cheesecake

This one’s mine and no… this is not a case of love-your-own recipe. You can easily make this cheesecake recipe and people will think that you’ve spent the whole day slaving inside the kitchen. I’m a purist at heart, which explains the super basic recipe. Stripped to its barest, the most divine cheesecake can be made with just eggs, sugar and cream cheese. Enjoy!

Ingredients:

• 2 cups graham cracker crumbs
• 1/2 cup butter, melted
• 1/4 cup sugar
• 2 (8-oz.) bars cream cheese
• 1 can condensed milk
• 3 eggs
• 2 tsps. Lemon juice or in my case, calamansi juice

Directions:

1. Preheat oven to 150ºC
2. Combine crumbs, butter and sugar
3. Press firmly to make bed on a 9-inch springform pan
4. Refrigerate for 10 minutes
5. Bake for 10 minutes then set aside
6. With a mixer, beat cream cheese with electric beater until fluffy
7. Gradually add in condensed milk while beating until smooth
8. Add eggs and lemon juice
9. Mix well making sure to scrape out the bottom.
10. Pour into pan.
11. Bake for about 50 to 55 minutes – until perimeter is set but the center part is still slightly jiggly.
12. Cool for 1 hour then chill for 4 hours to allow the flavors to develop.

This recipe will keep in the fridge for two weeks, though I doubt it would last long. Yummy recipe shared by: Bevs

2. Fudge Truffle Cheesecake

When I saw this recipe… OMG! Be still my heart! Fudge + Truffle + Cheesecake? You gotta be kidding me!? I must be in dessert heaven! And it’s really easy to make. For something that sounds so good, the recipe is quite easy. This is a perfect giveaway for Christmas – no chocolate lover can ever resist this!

Ingredients:

• 1 1/2 cups vanilla wafer crumbs
• 1/2 cup confectioners’ sugar
• 1/3 cup unsweetened cocoa powder
• 1/3 cup butter, softened
• 2 cups semi-sweet chocolate chips
• 3 (8 ounce) packages cream cheese
• 1 (14 ounce) can sweetened condensed milk
• 4 eggs
• 2 teaspoons vanilla extract

Directions:

1. Preheat oven to 300 degrees F (150 degrees C)
2. In a large mixing bowl, mix together crushed vanilla wafers, confectioners’ sugar, cocoa, and butter or margarine by hand
3. Press ingredients into a 9 inch springform pan
4. In the top of a double boiler, melt the chocolate chips, making sure that they are very smooth
5. In a large bowl, beat cream cheese until fluffy with an electric mixer
6. Gradually beat in condensed milk until smooth
7. Mix in melted chocolate, eggs, and vanilla
8. Beat with electric mixer on low speed until the ingredients are thoroughly blended
9. Pour the filling into the prepared crust
10. Bake at 300 degrees F (150 degrees C) for 55 minutes.

The cake will seem underbaked in the center, but will continue to cook after you remove it from the oven. Yummy recipe found at: allrecipes.com

3. No-Bake Chocolate Cheesecake Pie

This blog article where I found this recipe has over 5 different cheesecake recipes, but I zeroed in on this one because of the no-bake clause.I could do this with my niece this weekend and she can do this on her own whenever she feels like it. The author suggested adding peppermint and candy sprinkles to make the flavors really exceptional.

Ingredients:

• 1 prepared 9-inch (6 oz.) chocolate crumb crust
• 4 bars (8-oz. box) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Baking Bars, melted and cooled
• 2 pkgs. (8 oz. each) cream cheese, softened
• 3/4 cup (packed) brown sugar
• 1/4 cup granulated sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• Sweetened whipped cream (optional)

Directions:

1. Beat cream cheese, brown sugar, granulated sugar, milk and vanilla extract in small mixer bowl on high speed for 2 minutes
2. Add melted chocolate
3. Beat on medium speed for 2 minutes
4. Spoon into crust
5. Refrigerate for 1 1/2 hours or until firm
6. Top with whipped cream

Yummy recipe found at: allwomenstalk.com

4. Toblerone Cheesecake

I love Toblerone, but with cheesecake? Absolutely! I was a little bit disappointed when I saw that this recipe only needed 100g of Toblerone? Just 100g? Oh well. Maybe it’s enough. And there’s still the chocolate shaving, I guess I can go all out with my topping. I can’t wait to try this one out!

Ingredients:

• 1 cup chocolate biscuit crumbs
• 2 tablespoons butter, melted
• 500g cream cheese, softened
• 2 tablespoons gelatin
• 1/3 cup boiling water
• 3/4 cup caster sugar
• 100g Toblerone, melted
• 1/2 cup cream
• Extra cream to garnish
• Chocolate shavings to garnish

Directions:

1. Combine the chocolate biscuit crumbs with the melted butter
2. Press biscuit mixture into the bottom of a 22cm/ 9in springform cheesecake pan
3. Refrigerate cheesecake base while you prepare the cheesecake filling
4. Beat (with an electric mixer, if possible) the cream cheese until it is soft and free from lumps
5. In a separate small bowl, dissolve the gelatin in boiling water
6. Allow to cool slightly
7. Add dissolved gelatin to cream cheese
8. Mix well
9. Add caster sugar, Toblerone and the half cup of cream to the cheese mixture
10. Continue mixing (with electric mixer, if possible) until all ingredients are well combined and smooth
11. Pour the cream cheese mixture into the chilled chocolate biscuit base
12. Refrigerate for at least 4 hours to allow cheesecake to set (but refrigerating overnight is best)
13. Serve each slice with a dollop of cream and a few chocolate shavings.

Yummy recipe found at: cheesecake-recipe.net

5. A Cheesecake Factory Cheesecake

Cheesecake factory have been in business for over 50 years now, so I think it’s only right to include them in the list. And while we’re being copycats, might as well find a recipe with lower carbs. I know, cheesecake lovers should never skimp on the fat – this is for the health conscious who wants their cake light, and eat it too. By the way, this recipe is from my friend Jackie who I absolutely adore for sharing this recipe!

Ingredients:

Crust…

• 1/4 cup Chopped pecans
• 1/4 cup Chopped almonds
• 1/4 cup Chopped walnuts
• 3/4 cup almond flour
• 2 Tbsp butter, melted

Filling…

• 1 1/2 lbs cream cheese, room temp
• 1 1/3 cups Liquid Splenda
• 3 eggs, room temp
• 2 tsp vanilla
• 2 tsp lemon juice
• 16 oz. sour cream

Directions:

1. Preheat oven at 325ºF
2. Combine pecans, almonds and walnuts with butter and press to make bed in a 9- inch springform pan, try to line 1 ½ inches on all sides
3. Set aside
4. For the filling: beat the cream cheese until fluffy
5. Add the sugar substitute and egg little at a time to make it light and cream
6. Add vanilla, lemon juice and sour cream last
7. Pour filling into the pan
8. Bake for 1 hr and 15 mins on middle rack at 325ºF.  If you want a cheesecake with a less brown top, put on the next rack down
9. When done, leave in oven for over an hour to avoid cracking
10. Let it cool and refrigerate for 24 hrs.