Vino Cotto (Vincotto) Cheesecake Bars by Deena Montillo

A light-textured cheesecake filling over an amazing almond flour crust!

Hershey's Special Dark Truffle Brownie Cheesecake by Joann Mathias

Pumpkin Cheesecake by Anne Kruse

This recipe is from my Good housekeeping cookbook. It is the best pumpkin cheesecake I have ever had! So...I just had to share it. It is a MUST TRY! The crust calls for graham crackers, but the second time I made it I used gingersnaps. I didn't get to eat much of it, because I dropped it in the oven, but I think it would have been…

Lemon Blueberry Bars by Jodi Taylor & Patricia Peterson

Wonderful cream cheese bars with a hint of lemon. A must try.

Butterscotch Cheesecake Bars by Syi

This is a quick & easy treat for parties, bake sales and school lunches.

Pumpkin Cheesecake by Robyn Savoie

Extraordinary cheesecake? The Brandy make this recipe so much better. I only use fresh pumpkin in my recipes. In the Fall I purchase several pie (small) pumpkins. All I do is clean, peel and cube then steam them until cooked through. Once cooled, I freeze them in 1 & 2 cup amounts. This way I always have fresh on hand.

Japanese “Rare” Cheesecake by Henry Moline

No bake cheesecakes are called “rare cheesecakes” in Japan. It is a soft type of cheesecake and usually gelatin is used to harden the filling. Rare cheesecakes are chilled and served with fresh fruits or fruit sauces. It is a very easy cheesecake to make at home

White Chocolate Raspberry Cheesecake by Peanut Butter and Peppers

Decadent, creamy, light individual cheesecake made with white chocolate and topped with a swirl of raspberry.

simple cheese cake by robert cautrell

you can make many different kinds of cheese cake with this recipe cherry,blueberry,strawberry,black berry,raspberry,ex....