For the cheesecake: Beat together the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and vanilla and beat until just combined.

This cheesecake replicates all the iconic slices we have enjoyed in the Big Apple, with a dense, creamy and almost crumbly texture and that familiar lemony tang. Now you can make New York-Style ...

Get Raspberry Cheesecake Recipe from Food NetworkLevel: Intermediate Total: 14 hr Prep: 30 min Inactive: 12 hr Cook: 1 hr 30 min Yield: 12 to 15 servings Nutrition Info

Get Cheesecake Recipe from Food NetworkLevel: Intermediate Total: 1 hr 20 min Prep: 20 min Cook: 1 hr Yield: 8 to 10 servings Nutrition Info

Scoop 3 cups of the cheesecake filling into a medium bowl. Add the pumpkin puree, cinnamon, ginger, cloves, nutmeg and 1/4 cup water and stir with a rubber spatula until well combined.

Allow the cheesecake to come to room temperature before serving, about 30 minutes. Using a pastry brush, brush the top of the cheesecake with extra-virgin olive oil and serve with assorted crackers.

The cheesecake is baked almost all the way through before getting topped with a peach cobbler filling and a graham cracker crumble (which is the crust playing double duty).

Deselect All Cheesecake base: 1 1/3 cups graham cracker crumbs 1/2 stick butter 1 tablespoon cocoa Cheesecake filling: 6 ounces bittersweet or semisweet chocolate, chopped small 2 1/2 cups cream ...

In a small skillet over medium-high heat, quickly toast the coconut flakes, stirring constantly so they don't burn. Allow to cool completely and then scatter over the cheesecake.

Use your leftover hot chocolate or cocoa mix in both the crust and the filling of this super-rich cheesecake that tastes just like the classic drink.