4 Delectable Cheesecake Recipes

4 delectable cheesecake recipes

Today is National Cheesecake Day! I don't know about you, but I love cheesecake. It's the only reason that I'll drive 30-40 minutes to go to the Cheesecake Factory; it's just that good.

So I thought today would be a perfect day to share some of Blendtec's cheesecake recipes. There's baked ones, a raw one, and even one that works great as an appetizer. Try one, or all, you won't be disappointed! Let us know in the comments below what your favorite cheesecake is.

cheesecake recipes

Classic Cheesecake

Cheesecake Crust:

6 whole graham crackers
12 cup walnuts, toasted

Cheesecake Filling:

118 cups granulated sugar, divided
2 tbsp butter, melted
1 tbsp water
4 large eggs
1 tsp vanilla extract
4 (8 oz) pkgs Neufchâtel cheese

  1. Preheat oven to 325°F.
  2. Add graham crackers and walnuts to WildSide+ jar. Secure lid and press "Pulse" 16–20 times or until crackers and walnuts are ground to fine crumbs. Remove lid and stir. Add 2 tbsp (or ⅛ cup) sugar, butter, and water. Secure lid and pulse 3–5 times. Press crust onto bottom of 9-inch springform pan.
  3. Add eggs, vanilla, Neufchâtel cheese, and remaining sugar to clean WildSide jar. Secure lid and select "Batter" or blend on a Medium to Medium-Low speed for 30 seconds. Pour mixture over crust. Bake for 55 minutes or until center is almost set. Cool; loosen cake from rim of pan. Refrigerate for 4 hours before serving.

Note: For more-even baking and to prevent cracking or sinking, consider baking cheesecake in water bath for 65–75 minutes or until center is almost set.

See the recipe »

cheesecake recipes

Pumpkin Cheesecake

Cheesecake Crust:

40 gingersnap cookies
1 cup granulated sugar

Cheesecake Filling:

12 cup toasted walnuts, cooled completely
14 cup butter, melted
2 tbsp water
2 tsp ground cinnamon
34 cup pumpkin puree
3 eggs
2 pkgs Neufchâtel cheese, softened
1 pkg fat-free cream cheese, softened
1 tbsp vanilla extract
12 tsp kosher or sea salt
112 tsp pumpkin pie spice

  1. Preheat oven to 325°F.
  2. Use 1–2 large pieces of aluminum foil to cover bottom and sides of 9-inch springform pan. (This technique will reduce leaks when using a water bath.) Add gingersnap cookies and walnuts to WildSide+ jar. Secure lid, select Speed 1, and run for 5 seconds.
  3. Add butter, water, and cinnamon to jar and secure lid. Select Speed 1, and run for 10 seconds. Press crust evenly into springform pan along bottom and up sides about 1 inch.
  4. Clean WildSide+ jar, and add pumpkin, eggs, Neufchâtel cheese, cream cheese, sugar, vanilla, salt, and pumpkin pie spice to jar. Secure lid and select "Batter" or blend on Medium to Medium-Low speed for 30 seconds. Pour filling over crust. Place springform pan inside of larger pan that is 2–3 inches deep. Pour approximately 1 inch of boiling water into larger pan. Carefully place pan in oven, and bake for 90 minutes. (The center of cheesecake will jiggle but will complete cooking during the cooling process.)
  5. Cool cheesecake completely, and then place in refrigerator until sufficiently chilled, about 10–12 hours. Serve with your favorite whipped cream or caramel topping.
cheesecake recipes

Raw Lemon Cheesecake

Cheesecake Crust:

112 cups raw almonds
14 cup shredded coconut
1 cup raw agave nectar

Cheesecake Filling:
34 cup fresh lemon juice
3 cups cashews, soaked overnight and rinsed
13 cup coconut oil
1 tsp vanilla extract

  1. Add almonds and coconut to jar and secure lid. Blend on a low speed for 35 seconds.
  2. Add ¼ cup agave nectar to jar and mix with spatula.
  3. Grease pie plate. Press nut mixture into pie plate and chill in refrigerator.
  4. Add remaining ingredients to jar in order listed and secure lid. Blend at a medium speed for 40 seconds.
  5. Using spatula, pour and spread lemon filling into crust. Chill for 4 hours before serving.
cheesecake recipes

Savory Appetizer Cheesecake

Cheesecake Crust:

1  tsp butter
1 slice whole wheat bread, toasted and quartered

Cheesecake Filling:

1 large egg
3 large egg whites
4 (8 oz) pkgs Neufchâtel cheese, quartered
6 oz artichoke hearts packed in water, drained
2 green onions, trimmed and roughly chopped
1 clove garlic, roughly chopped
1 cup feta cheese
12 tsp dried oregano
12 tsp dried basil

  1. Preheat oven to 325°F.
  2. Butter toast and add toast to WildSide+ jar. Secure lid and press "Pulse" 4–6 times or until desired crumb size is reached. Press crumb mixture onto bottom of 9-inch springform pan.
  3. Add egg, egg whites, and Neufchâtel cheese to jar. Secure lid and "Pulse" 4–6 times. Add artichokes, green onions, garlic, feta cheese, oregano, and basil. Secure lid and "Pulse" 3–5 times.
  4. Pour blend over crust, and bake 35 minutes or until center is nearly set. Cool on rack for 30 minutes. Cover and chill at least 4 hours before serving.


  • Ruth

    All the recipes posted here are amazing. I simply love eating cheesecakes and also love to bake them at home. This classic cheesecake recipe posted here reminds me of the cake I had eaten at my cousin’s place at her wedding party. Now I have got the recipe for such delicious cakes I will surely try them at home.

  • Lisa

    All these recipes are mouthwatering, thanks for sharing. I love to try all these recipes for my dessert menu.

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