Gooey Cheesecake Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Grease one side of 2 to 3 sheets of parchment paper. Lay them butter-side up inside a 10-inch springform pan, arranging so that they cover all sides, and crimping the edges to ensure they stay in place. Place the springform pan on a sheet tray.
• In a mixer fitted with the paddle attachment, combine the cream cheese, granulated sugar and salt. Cream on medium-high speed until smooth, about 1 minute. Scrape down the sides.
• Turn the mixer down to medium and add the condensed milk. Beat to combine, then scrape down the bowl. Add the heavy cream, fresh ginger, ground ginger, vanilla and minced lemon zest. Fully combine, then scrape down the sides.
• Turn the mixer to medium-high and add the eggs one at a time, being sure that each is fully combined before adding the next.
• Add the flour, then beat again, scraping down the sides.
• Pour the cheesecake into the center of the springform pan and tap it lightly on the counter to remove any air bubbles.
• Bake for 30 minutes, then rotate. Continue to bake until dark golden brown, another 30 to 35 minutes. Allow to cool to room temperature, then refrigerate until completely set, 6 hours.
• Remove the cheesecake from the pan, then peel down the paper. (You can leave the paper in place for a rustic look.)
• Mix together the lemon curd, limoncello, sour cream, lemon juice and remaining lemon zest in a bowl.
• Pour evenly over the top of the cheesecake, then sprinkle with the powdered sugar and garnish with the basil. Cut into slices and serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper.
• Mix red velvet cake mix, butter, 1 egg, and 1 egg yolk together in a large bowl. Press evenly into the bottom of the prepared pan.
• Whisk cream cheese, sour cream, sugar, and vanilla extract together in a separate bowl. Beat in 1 egg until smooth. Beat in 1 egg yolk.
• Spread cream cheese mixture over the red velvet layer in the pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pan, about 30 minutes. Cut into bars.

Steps:

• 1. Preheat oven to 350 degrees and butter or spray a 9 x 13 pan.
• 2. Mix base ingredients well. Spread dough in bottom and 1/2 inch up the sides of the pan. Set aside.
• 3. For the filling: With an electric mixer, whip the cheese until creamy, beat in eggs and then the condensed milk and vanilla.
• 4. Spread the filling over the dough in pan. Bake for 35 minutes, no longer. (The filling should be turning golden brown.) Do not over bake. The filling will thicken as it cools. When completely cool, dust with powdered sugar, if desired.

Steps:

• Preheat oven to 325°F/160°C.
• In a bowl, beat the cream cheese and sugar until smooth.
• Add the sour cream and vanilla, and beat until there are no lumps.
• Add the eggs one at a time, mixing completely after each one. Set aside.
• In another bowl, mix the butter, brown sugar, and cinnamon until fully combined. Set aside.
• In a greased springform pan, press all of the cinnamon rolls flat, until they completely cover the bottom of the pan.
• Evenly spread the cheesecake batter, then drop spoonfuls of the butter mixture onto the cheesecake batter.
• Swirl the butter mixture into the cheesecake using a knife (try to keep it away from the edges!).
• Bake for 30-35 minutes, until the cheesecake is firm around the edges but still slightly jiggly in the middle.
• Remove from oven and cool completely.
• Top with frosting from the cinnamon rolls.
• Refrigerate at least 4 hours.
• Enjoy!

Steps:

• 1. Preheat oven to 325°F/160°C.
• 2. In a bowl, beat the cream cheese and sugar until smooth.
• 3. Add the sour cream and vanilla, and beat until there are no lumps.
• 4. Add the eggs one at a time, mixing completely after each one. Set aside.
• 5. In another bowl, mix the butter, brown sugar, and cinnamon until fully combined. Set aside.
• 6. In a greased springform pan, press all of the cinnamon rolls flat, until they completely cover the bottom of the pan.
• 7. Evenly spread the cheesecake batter, then drop spoonfuls of the butter mixture onto the cheesecake batter.
• 8. Swirl the butter mixture into the cheesecake using a knife (try to keep it away from the edges!).
• 9. Bake for 30-35 minutes, until the cheesecake is firm around the edges but still slightly jiggly in the middle. Remove from oven and cool completely.
• 10. Top with frosting from the cinnamon rolls.
• 11. Refrigerate at least 4 hours.
• 12. Enjoy!