To make the fudgy crust, we combine chocolate graham cracker crumbs, melted butter and sugar. The key to making it crisp but not crumbly? Firmly press the mixture into the bottom of the pan using a round-sided measuring cup — that way, you can evenly distribute the mixture right up to the edge of your pan. And for our filling, we whipped together cream cheese and sugar, then folded in gelatin and whipped cream. The gelatin helps hold the mixture together, while the whipped cream ensures it turns out light and fluffy.

When ready to serve simply drizzle with fudge sauce and top with whipped cream and berries. The chocolate chips and toppings give the cheesecake the appearance of the iconic Italian dessert. How fun is that? Give this this easy Cannoli Cheesecake recipe a try, then send us your thoughts in the comment section below.

Ready for more cheesecake recipes? Try these easy variations. And check out our divine desserts that prep in just 5 minutes.

This dessert is also a showstopper, thanks to its vibrant cranberry-orange topping. Perfect as a holiday dessert, or whenever you need a sweet ending to your meal, this cheesecake will become one of your sweet treat go-to’s. Give it a try and tell us how you liked it!

Baking tip: To keep your cheesecake from cracking when you take it out of the pan, simply run a knife around the edge of the cake as soon as it comes out of the oven. This will allow the sides to pull away freely from the pan as the cake cools and contracts, leaving the center intact.

Ingredients

• 3 cups gingersnap cookies, finely ground
• 5 Tbs. butter
• 4 (8 oz.) pkgs. cream cheese, at room temp.
• 1⅔ cups + ½ cup sugar
• 5 eggs
• 1 cup sour cream
• 2 Tbs. all-purpose flour
• 1½ tsp. vanilla extract
• 1 (12 oz.) pkg. fresh cranberries
• ½ cup orange marmalade

Instructions

Heat oven to 350°F. Grease 9"x3" springform pan. Mix crumbs and butter; press into Heat oven to 350°F. Grease 9"x3" springform pan. Mix crumbs and butter; press into pan. Bake until set, about 8 min. Let cool on rack.

On medium-high, beat cream cheese and 1⅔ cups sugar until fluffy. On low, beat in eggs one at a time. On medium, beat in sour cream, flour and vanilla. Pour into pan. Bake until set, 1 hr., 15 min. Let cool on rack. Chill 8 hrs.; remove side of pan. In pot over medium, cook berries, marmalade and remaining sugar, stirring, until berries burst, 6-8 min. Let cool; spread over cake.

Nutrition

• Calories: 650
• Fat: 37 gram
• Saturated Fat: 22 gram
• Protein: 7 gram
• Carbohydrate: 68 gram
• Cholesterol: 185 mg
• Sugar: 56 gram
• Sodium: 350 mg

Tags:

• Cheesecake recipes,
• Dessert,
• Oven,
• Fruit,
• Baking,
• No-Bake

When making this caramel apple cheesecake recipe, choose apples that hold their shape well after baking. We recommend Fuji, Granny Smith or Honey-crisp. These varieties work best in baked goods. If adding as a topping, make sure to peel, core and chop the apples into bite-sized pieces. You can even add them into the cheesecake batter! This recipe also uses apple cider vinegar, and we have a pro trick so it stays fresh for years. Additionally, you can make your own caramel sauce using sugar, water, hot cream and butter for a rich, deeper flavor. Let us know if you tried it below!

Ingredients

• 32 gingersnap cookies, about 3 cups, finely ground (1⅔ cups), from 16-oz. pkg.
• 10 Tbs. butter, melted
• 4 (8 oz.) pkgs. cream cheese, at room temp.
• 1¼ cups + ⅓ cup packed dark brown sugar
• 1 (13.4 oz.) can dulce de leche
• 4 eggs
• 1 (8 oz.) container sour cream
• ¾ cup all-purpose flour
• 1 Tbs. vanilla extract
• ½ tsp. + ⅛ tsp. salt
• ½ cup chopped walnuts, toasted

Instructions

1. Position racks in lower third and center of oven. Heat oven to 325°F. Coat bottom of 9”x 3” springform pan with cooking spray. Line bottom with foil; coat with cooking spray. In bowl, combine cookie crumbs and 6 Tbs. melted butter. Press into bottom and 1¼” up side of pan.  Bake until set, 10 min. Cool. Place large roasting on lower oven rack; carefully fill halfway with hot tap water.
2. On medium speed, beat cream cheese and 1¼ cups brown sugar until smooth. Reserve ¼ cup dulce de leche. Beat remaining dulce de leche into cream cheese mixture until blended. On low speed, beat in eggs one at a time, then sour cream, ¼ cup flour, vanilla and ½ tsp. salt. On medium, beat 1 min. Pour into crust. Bake on center rack until cheesecake center jiggles, but is set around edge, about 1 hr.  
3. Meanwhile, in bowl, combine remaining ½ cup flour, ⅓ cup brown sugar and ⅛ tsp. salt; stir in walnuts, then remaining 4 Tbs. butter. Press mixture together to form crumbs. Sprinkle over cheesecake. Bake until crumbs are lightly browned and center jiggles slightly, about 30 min.  Turn oven off. Leave in oven with door closed 1 hr.  Remove; run knife along edge to loosen. Cool on rack.  Cover; chill 8 hrs. or overnight. Just before serving, remove side of pan. Transfer cake to serving plate. In bowl, combine reserved ¼ cup dulce de leche and 1 tsp. water; drizzle over cake.

Ingredients

• 8 Tbs. butter
• 1½ cups graham cracker crumbs
• 2 Tbs. + 1¼ cups sugar
• 4 (8 oz.) pkgs. cream cheese, at room temp.
• 4 eggs
• 1 (8 oz.) cont. sour cream
• ¼ cup all-purpose flour
• 1 tsp. vanilla extract
• 2 granny smith apples, cored and thinly sliced
• ⅓ cup dulce de leche, from 11.5-oz. btl.
• 1½ cups whipped cream

Instructions

1. Heat oven to 325°F. Wrap outside, including bottom, of 9”x3” springform pan with double layer of foil; coat inside of pan with cooking spray. Melt 6 Tbs. butter. In bowl, combine graham cracker crumbs and 2 Tbs. sugar; stir in butter. Press into bottom and halfway up side of pan. Bake until set, 10 min.; cool.
2. On medium speed, beat cream cheese and remaining 1¼ cups sugar until smooth. On low, beat in eggs, then sour cream, flour and vanilla; on medium, beat 1 min. Pour into crust. 
3. Place pan in large roasting pan. Fill roasting pan halfway with water. Bake on center rack until center jiggles slightly when gently shaken, about 1 hr. Turn off oven. Let cake cool in oven with door closed, 1 hr. Run knife around cake edge to loosen. Cool on rack. Cover; chill at least 8 hrs. In skillet, melt remaining 2 Tbs. butter over medium heat. Add apples; cook, stirring often, until softened, about 6 min.; cool. Spread dulce de leche sauce over cake; top with apples. Transfer whipped cream to pastry bag fitted with medium star tip; pipe rosettes around cake edge.

Ingredients

• 1 (11 oz.) pkg. no-bake cheesecake dessert kit, such as Jell-O
• 4 (1 oz.) packets apple-cinnamon oatmeal
• ¼ cup all-purpose flour
• 1 stick butter, at room temp.
• ¼ cup caramel sauce

Instructions

1. Prepare cheesecake dessert kit as package directs. Divided crust evenly among 6 lined muffin wells. Pour prepared filling over top; chill at least 1 hr. or until set.
2. Meanwhile, heat oven to 350°F. In bowl, stir together dry oatmeal, flour and butter. Spread crumbles in a single layer on parchment-lined baking sheet. Bake 10 min. or until crumbs are golden brown and fragrant.
3. Unmold cheesecakes. Divide streusel crumbs evenly among cheesecakes; gently press crumbs into tops. In heatproof bowl, microwave caramel sauce 30 sec.; drizzle over cheesecakes just before serving.

Ingredients

• 1 (8 oz.) pkg. cream cheese, at room temp.
• ½ cup Swerve granulated sugar substitute
• 1 egg
• 1 tsp. vanilla extract
• 1 (10.6 oz.) pkg. Swerve chocolate cake mix

Instructions

1. Heat oven to 350°F. Line 9″ square baking pan with foil, leaving 2″ overhang; coat with cooking spray. On medium-high speed, beat cream cheese and Swerve until smooth, 2 min. On low, beat in egg and vanilla.
2. In bowl, prepare cake mix as package directs. Transfer to pan. Top with cheesecake batter; swirl. Bake 30–35 min. or until toothpick inserted in center comes out clean. Cool on rack. Garnish with chocolate curls.

Ingredients

• 1 (15.8 oz.) pkg. gluten-free pie and pastry dough, such as Pillsbury
• 1 (7.5 oz.) pkg. lemon pie filling, such as Dr. Oetker
• ¾ cup cream cheese
• ¼ cup sugar
• 1 tsp. vanilla extract
• ¾ cup heavy cream

Instructions

1. Heat oven to 350°F. Divide dough in half; wrap half and reserve for another use. Drop walnut-size dough balls into foil-lined 8″ baking pan. Press with fingers to form crust. Cover with foil; fill with pie weights. Bake 15 min. Remove foil and weights. Bake 5 to 8 min. Let cool.
2. Meanwhile, prepare pie filling as package directs; spread over crust. Chill 1 hr. or until cold to the touch.
3. Using electric mixer on medium speed, beat cream cheese, sugar and vanilla until smooth. Add cream; beat 2 min., scraping down sides of bowl. Spread over lemon layer. Chill 1 hr. or until set. Cut into squares.

Ingredients

• 1 ½cups graham cracker crumbs (about 9 whole crackers)
• 4 Tbs. butter, melted
• 2 (8 oz.) pkgs. Neufchatel cheese
• ½ cup frozen concentrated margarita mix or limeade
• ½ cup hulled and chopped fresh strawberries
• 4 Tbs. strawberry preserves
• 3 Tbs. honey
• 1½ cups whipped cream or whipped topping
• Strawberry slices, lime slices and mint

Instructions

1. Line 12 cupcake wells with foil-lined cupcake liners. In bowl, combine graham cracker crumbs and butter until well moistened. Evenly divide among cupcake liners. Press down on crumbs with flat-bottom glass to compress.
2. In food processor, combine cheese, concentrate, strawberries, preserves and honey. Process until smooth, scraping down side of bowl as needed, about 1 min. Divide mixture evenly among cupcake liners. Cover and freeze overnight.
3. Peel papers from cheesecakes while solidly frozen. Dollop tops with cream or topping. Garnish with strawberries, lime and mint.

Ingredients

• 28 chocolate wafer cookies, finely ground (1½ cups)
• 4 Tbs. butter, melted
• 1 (6 oz.) cont. fresh raspberries
• ¾ cup sugar
• 2 (8 oz.) pkgs. cream cheese, at room temp.
• ½ cup seedless raspberry jam
• 1 tsp. raspberry extract
• 1½ cups sweetened whipped cream
• Fresh raspberries and mint sprigs

Instructions

1. Line 12 muffin cups with foil-lined cupcake liners. In bowl, combine crushed wafers and butter. Dividing evenly, press into bottom of cupcake liners.
2. In bowl, mash raspberries with sugar until smooth; strain. In food processor, combine cream cheese, raspberry puree, raspberry jam and extract. Process until smooth, scraping down side of bowl as needed, 1-2 min. Divide mixture evenly among cupcake liners. Cover; freeze until solid, at least 6 hrs.
3. Peel papers from cakes while still frozen. Transfer whipped cream to pastry bag fitted with medium star tip. Pipe cream onto cupcakes. Garnish with raspberries and mint.