Fruit Filled Cheesecake Recipes

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CLASSIC CHEESECAKE WITH HOMEMADE FRUIT SAUCES



Classic Cheesecake with Homemade Fruit Sauces image

Dress up a plain cheesecake with homemade fruit sauce - in any flavor!

Provided by Food Network

Time 6h40m

Yield 8 to 10 servings

Number Of Ingredients 11

2 tablespoons fresh lemon juice
1 1/2 teaspoons pure vanilla extract
Homemade fruit sauce (see below)
For the crust:
14 whole graham crackers
2 tablespoons sugar
5 tablespoons unsalted butter, melted
For the filling:
3 8-ounce packages cream cheese, at room temperature
1 cup sugar
3 large eggs

Steps:

  • Make the crust: Preheat the oven to 350 degrees F. Break the graham crackers into pieces, then pulse in a food processor with the sugar until finely ground; drizzle in the melted butter and pulse to combine. Press the crumb mixture into the bottom and about 1 inch up the side of a 9-inch springform pan. Bake until golden, about 10 minutes, then transfer to a rack and let cool completely. Reduce the oven temperature to 300 degrees F.
  • Make the filling: Beat the cream cheese and sugar in a large bowl with a mixer on medium-high speed until smooth and slightly fluffy, about 3 minutes. Beat in the eggs, one at a time, then beat in the lemon juice and vanilla.
  • Pour the batter into the prepared crust. Transfer to the oven and bake until the edge is set but the center still jiggles slightly, 1 hour to 1 hour 10 minutes. Turn off the oven and keep the cheesecake in the oven with the door ajar, 20 minutes. Remove from the oven and run a knife around the edge of the cheesecake to loosen. Transfer to a rack and let cool completely, then refrigerate until set, at least 4 hours or overnight.
  • Top with homemade fruit sauce (see below).
  • Rasberry-Rose
  • Combine 3 cups raspberries, 1 1/2 cups rose wine, 1 cup sugar, 1 strip orange zest, the juice of 1 orange, 2 teaspoons vanilla and a pinch of cinnamon in a saucepan. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until reduced by half, 30 to 40 minutes. Whisk 2 teaspoons cornstarch with 3 tablespoons water; whisk into the sauce until thickened, 3 minutes. Strain the sauce through a fine-mesh sieve, using a ladle to push it through. Let cool, then cover and refrigerate. (Makes 1 1/2 cups.)
  • Honeydew-Avocado
  • Puree 2 cups cubed honeydew melon, 1 small peeled and pitted avocado, 1/3 cup sugar and the juice of 1 lime until smooth. If the sauce is still lumpy, strain through a fine-mesh sieve, using a ladle to push it through. Cover and refrigerate. (Makes 1 3/4 cups.)
  • Mango-Coconut
  • Combine 2 cups coconut water and 1/2 cup sugar in a saucepan and bring to a simmer, stirring occasionally; cook until reduced to 1/2 cup, 10 to 15 minutes. Add 2 chopped mangoes and cook until just tender, 3 minutes. Remove from the heat and add the juice of 1 lime and 1/2 teaspoon vanilla. Puree until smooth, then strain the sauce through a fine-mesh sieve, using a ladle to push it through. Let cool; cover and refrigerate. (Makes 1 3/4 cups.)
  • Maple-Blueberry
  • Combine 3 1/2 cups fresh or frozen blueberries, 1 cup water, 1/2 cup maple syrup, 1/4 cup sugar, the juice of 1 lemon and 1 teaspoon vanilla in a saucepan. Bring to a boil, stirring occasionally, then lower the heat and simmer until reduced by half, 20 to 30 minutes. Strain the sauce through a fine-mesh sieve, using a ladle to push it through. Let cool; cover and refrigerate. (Makes 1 3/4 cups.)
  • Strawberry-Rhubarb
  • Toss 2 cups sliced fresh or frozen rhubarb, 1 pound quartered strawberries and 3/4 cup sugar in a saucepan; let sit until juicy, 20 minutes. Add 1/4 cup water, bring to a simmer and cook, stirring occasionally, until very tender, 15 to 20 minutes. Strain the sauce through a fine-mesh sieve, using a ladle to push it through. Let cool, then cover and refrigerate. (Makes 1 1/2 cups.)
  • Apricot-Ginger
  • Combine 1 cup dried apricots, 1/3 cup sugar, 3 thin slices ginger, 1 1/4 cups water, 1/2 cup cranberry juice and the juice of 2 lemons in a saucepan. Bring to a boil, stirring occasionally, then reduce the heat, cover and simmer until the apricots are very soft, 10 to 15 minutes. Let cool; discard the ginger. Puree until smooth, then cover and refrigerate. Stir in up to 1/2 cup water if the sauce seems thick. (Makes 2 cups.)

STRAWBERRY VANILLA CHEESECAKE (FRUIT FILLED CHEESECAKE)



Strawberry Vanilla Cheesecake (Fruit Filled Cheesecake) image

This recipe uses fresh strawberries but frozen strawberries work fine too. It has a crust of graham cracker crumbs but a nut crumb crust and a crust made from crushed vanilla wafers would work well also. By the way, you can use raspberries, blueberries, peaches, mangoes, or other fruit for the topping. You will need a nine or ten-inch springform pan for this recipe.

Provided by KISS THE COOK

Categories     Cheesecake

Time 1h

Yield 8 serving(s)

Number Of Ingredients 17

2 cups graham crackers, crushed
1/2 teaspoon cinnamon
2 tablespoons sugar
5 tablespoons butter, melted
3 (8 ounce) packages cream cheese, softened
3 large eggs
3/4 cup granulated sugar
1 tablespoon flour
1/4 teaspoon salt
1 teaspoon vanilla
1/4 cup whipping cream
3 cups strawberries (fresh or frozen)
1 tablespoon lemon juice
1/4 cup sugar (omit if using sweetened, frozen berries)
1 tablespoon cornstarch
2 -3 drops red food coloring
1 cup berries (fresh or individually frozen, cleaned and hulled use whole or if preferred, cut into smaller pieces)

Steps:

  • Crush the graham crackers. Mix the crumbs with the cinnamon, sugar, and melted butter in a nine or ten-inch springform pan. Press the mixture into a crust across the bottom of the pan and up the sides. Put the crust in the refrigerator to set up while you prepare the filling and the topping.
  • Make the topping. Puree the strawberries in a blender with the lemon juice. You should have about 1 1/2 cups of purée. If you would like to remove the seeds, run the puree through a sieve. Place the puree in a small saucepan. Add the sugar, food coloring, and cornstarch. Cook over medium heart, stirring often, until thickened and bubbly. Set aside to cool.
  • Preheat the oven to 325 degrees. Mix the cream cheese with the paddle attachment of your stand-type mixer set at medium speed until smooth and creamy, about five minutes. Add the eggs, granulated sugar, flour, salt, vanilla, and whipping cream, and gently cream together until smooth. Do not over beat.
  • Pour one half of the cream cheese filling into the crust. Spoon about 2/3's of the strawberry sauce onto the filling then spoon the remaining cream cheese over the strawberry sauce. Refrigerate the remaining sauce.
  • Bake for 40 to 45 minutes or until almost set (the top just starts to turn golden and the center of the cake is just barely jiggly.)
  • Let the cake cool in the pan on a wire rack for ten minutes. Run a knife around the edge of the pan to loosen. Remove the ring and let the cheesecake cool completely. Refrigerate for several hours.
  • To serve, stir the berries into the remaining sauce and spoon over the cheesecake.

Nutrition Facts : Calories 638.5, Fat 43.8, SaturatedFat 25.9, Cholesterol 202.1, Sodium 532.4, Carbohydrate 53, Fiber 1.8, Sugar 37.6, Protein 10.9

FRUIT IN CRUST CHEESECAKE



Fruit In Crust Cheesecake image

Great and easy recipe that I received from a friend.

Provided by Angie

Categories     Desserts     Cakes     Cheesecake Recipes

Yield 12

Number Of Ingredients 11

1 cup all-purpose flour
1 cup quick cooking oats
½ teaspoon baking powder
⅔ cup packed brown sugar
½ cup butter
1 cup fruit preserves
½ cup confectioners' sugar
2 tablespoons milk
1 ½ teaspoons vanilla extract
1 (8 ounce) package cream cheese
2 cups frozen whipped topping, thawed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In medium bowl, combine flour, oats, baking powder, sugar and butter. Mix until crumbly.
  • Reserve 1 cup crumb mixture, set aside. With remaining crumbs, pat onto bottom and sides of 9 inch pie pan.
  • Spread fruit preserves over unbaked crust and top with reserved crumb mixture.
  • Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes, or until golden brown. Cool.
  • In a large bowl, combine cream cheese, vanilla, milk and confectioners sugar. Blend until smooth. Fold in the whipped topping. Spoon into baked pie crust. Store in refrigerator.

Nutrition Facts : Calories 378.6 calories, Carbohydrate 51.3 g, Cholesterol 41.1 mg, Fat 18 g, Fiber 1.3 g, Protein 3.8 g, SaturatedFat 11.8 g, Sodium 146.8 mg, Sugar 32.8 g

FRUIT FILLED CHEESECAKE



Fruit Filled Cheesecake image

Rich and creamy cheesecake with a fruit filling baked right in. This cake always gets raves from all who try it. The oats and fruit in the crust make this cheesecake stand out from all the others.

Provided by Allrecipes Member

Categories     Cheesecake

Yield 16

Number Of Ingredients 11

1 cup all-purpose flour
1 cup rolled oats
½ teaspoon baking powder
⅓ cup packed brown sugar
½ cup butter
1 ¾ cups apple pie filling
2 (8 ounce) packages cream cheese, softened
1 cup white sugar
1 ½ teaspoons vanilla extract
2 cups sour cream
3 eggs

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, combine flour, oats, baking powder, brown sugar and butter. Press all but 3/4 cup of the crumb mixture into the bottom of a 10 inch round baking pan. Spread the fruit pie filling over the top and sprinkle with the remaining crumbs. Bake at 350 degrees F (175 degrees C) for 15 minutes. Remove from oven and let cool for 10 minutes.
  • In a large bowl, beat the cream cheese and sugar together. Add the vanilla and sour cream and beat until smooth. Beat in the eggs one at a time. Pour batter into the prepared crust. Place the pan in a large roasting pan and place in the oven. Fill the roasting pan with water to the 1 inch mark. Bake at 350 degrees F (175 degrees C) for 55 minutes. Remove cake from oven, cool to room temperature and refrigerate overnight.

Nutrition Facts : Calories 366.3 calories, Carbohydrate 35.8 g, Cholesterol 93.6 mg, Fat 22.9 g, Fiber 1 g, Protein 5.8 g, SaturatedFat 13.9 g, Sodium 181.4 mg, Sugar 17.2 g

FRUITY FROZEN CHEESECAKE



Fruity Frozen Cheesecake image

This is one great dessert to make, I made this for a family dinner,I used raspberries and fruit punch, and was a big hit, wow this is great is all I hearded. easy to put together. Found it in one of my Kraft books in the mail. Enjoy.

Provided by Anna P.

Categories     Cheesecake

Time 15m

Yield 8 serving(s)

Number Of Ingredients 7

1 1/4 cups graham cracker crumbs or 1 1/4 cups chocolate graham cracker crumbs
1/4 melted butter or 1/4 margarine
1 (250 g) package cream cheese
3/4 cup sugar
1 1/3 cups grape juice or 1 1/3 cups pink lemonade
1 cup blueberries or 1 cup raspberries (fresh or frozen)
1 (1 liter) container thawed Cool Whip

Steps:

  • Combine the graham crumbs and butter, press on bottom of 9 inch springform pan.
  • Beat the cream cheese with the sugar in bowl with an electric mixer until smooth.
  • Whisk in the juice, the fresh or frozen fruit and the whole tub of Cool Whip, combine well.
  • Pour over prepared crust, freeze until firm, remove from freezer and let stand in refrigerator for 15 minutes before serving.
  • You can freeze this as well.
  • To freeze, wrap cheesecake securely in plastic wrap followed by foil if desired, Freeze up to 2 months.

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