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3 Holiday cheesecake recipes


Cheesecake has a long (and delicious) history and is a much desired and sought after dessert during the holiday season. From pumpkin and fudge-bottom to a super easy no-bake cherry cheesecake, check out our new spins on this holiday favorite.

No bake cherry cheesecake

Cheesecake may have gotten its start as far back as the first Olympic Games in 776 B.C. With the accidental (but happy) creation of cream cheese in 1872, it got even better. While the New York style is considered a classic cheesecake, cooks around the world have been adding their own unique touches to this delectable dish. Here are three that you are sure to want to make!

No-bake cherry cheesecake

This no-bake wonder is not only easy to make, it’s extremely delicious! The addition of a ready-made pie crust makes this a no brainer for last-minute holiday gatherings or a regular place at your holiday table.


  • 1 graham cracker pie crust
  • 2 (8 ounce) packages cream cheese, softened
  • 1 (8 ounce) container whipped topping, thawed
  • 1 teaspoon vanilla
  • 1 teaspoon lemon juice
  • 1 can cherry pie filling


  1. Blend together cream cheese, whipped topping, vanilla, and lemon juice until smooth.
  2. Pour into pie crust.
  3. Chill for two hours.
  4. Top with cherry pie filling before serving.

Double layer pumpkin cheesecake

This sinful cheesecake has the best of both worlds — reminicent of pumpkin pie coupled with the perfection of cheesecake. Your holiday guests are sure to love it!


  • 2 (8 ounce) packages cream cheese, softened
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla
  • 2 eggs
  • 1/2 cup canned pumpkin
  • 1/2 teaspoon ground cinnamon
  • Dash ground nutmeg
  • 1 prepared graham cracker pie crust


  1. Preheat oven to 325 degrees F.
  2. Beat cream cheese, sugar and vanilla with an electric mixer on medium speed until well blended. Add eggs, one at a time, mixing at low speed after each addition until just blended. Remove one cup of batter; stir in pumpkin and spices.
  3. Pour remaining batter into crust and top with pumpkin batter.
  4. Bake 40 minutes or until center is almost set. Cool. Refrigerate three hours or overnight.
  5. Can top with whipped cream, if desired!

Fudge bottom cheesecake

A wonderful, fudgy surprise can be found at the bottom of every slice!


  • 1 (11.1 ounce) package Jell-O No Bake Cheesecake
  • 2 tablespoons sugar
  • 5 tablespoons margarine, melted
  • 1 tablespoon water
  • 3 squares semi-sweet chocolate
  • 1 tablespoon margarine
  • 1-1/2 cups cold milk
  • 1 cup whipped topping, thawed


  1. Mix box of crust mix, sugar, five tablespoons of melted margarine, and water with a fork in a 9-inch pie plate until blended.
  2. Press firmly against side of pie plate using a large spoon or your fingers to shape the edge.
  3. Press the rest of the crumb mixture firmly into the bottom, using the bottom of a measuring cup.
  4. Microwave the chocolate and one tablespoon of margarine in a small bowl on high for one-and-one-half minutes, or until margarine is melted.
  5. Stir until chocolate is completely melted. Let cool slightly.
  6. Beat milk and filling mix with an electric mixer on low until well blended.
  7. Beat on medium speed for three minutes.
  8. Keep in mind that the filling will be thick. Measure out three tablespoons of the filling and stir this into the melted chocolate; spread evenly onto crust.
  9. Top with remaining filling.
  10. Refrigerate at least one hour. Top each serving with whipped topping.

More cheesecake recipes

Baked blueberry cheesecake
Vegan pumpkin cheesecake
Peanut butter and chocolate cheesecake bars

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