Rich and Creamy Cheesecakes
Peanut Butter Buckeye Brownie Cheesecake
Dawn Moore of Warren, Pennsylvania, grew up sampling buckeye candy from neighboring Ohio. It was the muse for her outrageously rich and creamy dessert, one of the finalists in our annual Best of the Midwest recipe contest.
Three holiday cheesecakes
These three colorful cheesecakes are especially good to serve at the holidays. Cranberry-Chocolate Cheesecake (top) uses cranberries both in the filling and in the sauce.
White Chocolate Candy Cane Cheesecake (middle) is a variation on the mascarpone cheesecake made at Parkview Gourmet specialty foods in Libertyville, Illinois.
Very Berry Cheesecake (bottom) uses fresh berries and berry-flavored brandy, plus vodka or orange juice for its flavor.
Praline Crusted Cheesecake
Guests at the Old Rittenhouse Inn in Bayfield, Wisconsin, indulge in this nut-topped dessert.
Red Velvet Cheesecake
We took the red velvet cake that we love and gave it a creamy twist. Don't let the red color fool you: The flavor is all chocolate.
Easy Raspberry-Topped Cheesecake
Start with four slices of your favorite purchased cheesecake. Mix up this easy topping and you've got dessert!
Showstopper Eggnog Cheesecake
This cheesecake earns its showstopper name with a cashew crust, rich eggnog filling and optional topping of cashew brittle.
German Chocolate Cheesecake
This coconut-topped cheesecake was a winner in the cheesecake competition at the Great Wisconsin Cheese Festival in Little Chute.
Baby Citrus Cheesecakes
This make-ahead dessert stores in the freezer for up to a month, ready to serve surprise guests. Vanilla or chocolate wafers form an easy base for the creamy filling. The center dips slightly after cooling, making an indentation to fill with whipped cream.
Mooselips' Pumpkin Cheesecake
Customers at Mooselips Java Joint in Seeley, Wisconsin, love this because it's creamy, cool and not overpowered by the pumpkin or spice. It's even better with a hot cup of coffee.
White Chocolate Cheesecake with Triple-Raspberry Sauce
White chocolate and raspberries are a combination that earns accolades from our readers (and editors). Here, the duo teams up in an ultra rich cheesecake with a shortbread cookie crust.
Chocolate-Irish Cream Cheesecake
Combine chocolate, cream cheese, sour cream and Irish cream liqueur for this decadently rich cheesecake. If you prefer a milder liqueur flavor, use a little less Irish cream and add whipping cream or milk to make up the difference.
Chocolate sandwich cookies make an easy crust and crumbled topper for these single-serving cheesecakes.
This mint-chocolate dessert has been featured at the annual holiday progressive dinners in Wisconsin's Door County.
Chocolate Dried Cherry Cheesecake
Wisconsin Rhubarb Cheesecake
This creamy dessert from Jayne Vosters of Appleton, Wisconsin, was a winner at the 2006 Great Wisconsin Cheese Festival in Little Chute.
Scarlet Swirl Cheesecake
A blend of cranberries, sugar and orange juice make the scarlet swirl inside this cheesecake as well as the sauce on top.
Sublime Chocolate Cheesecake
The Midwest Living® Test Kitchen created this rich chocolate dessert, which can be topped with chocolate curls or raspberries.
This lighter version of cheesecake uses light cream cheese, egg product and nonfat sour cream to lower the fat.
Crimson Cranberry Cheesecake
A gingersnap crust and cranberry sauce accent this thick cheesecake, which was a favorite at the old Marshall Field's State Street store in Chicago.
Creme de menthe adds a hint of mint and color to this chocolate-topped cheesecake.
Chocolate-Glazed Pumpkin Pie Cheesecake
Cream cheese, pumpkin, dark chocolate, whipping cream ... this fall pumpkin dessert is pure decadence!