Embark on a culinary adventure with citrus and spice, the perfect combination waiting to delight your palate. This delectable cheesecake recipe harmonizes vibrant citrus flavors, such as tangy lemon, zesty orange, and aromatic grapefruit, with an array of warm spices like cinnamon, nutmeg, and ginger. Prepare to be captivated by a symphony of flavors, where citrus and spice dance together in perfect harmony, creating an extraordinary dessert experience.
Check out the recipes below so you can choose the best recipe for yourself!
PUMPKIN SPICE CHEESECAKE BARS
Pumpkin Spice Cheesecake Bars are a perfect variation of the traditional fall dessert which will leave you craving for more! Loaded with delicious ingredients like quick oats, white chocolate chips, cream cheese, and pumpkin puree, makes these bars irresistible!
Provided by 2 sisters recipes
Time 40m
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F ( 190C).
- In a large bowl, combine flour, brown sugar, and oats.
- Cut butter into pieces and mix into the flour mixture until coarse crumbs form. You can use a pastry cutter or your hands to make the crumble.
- Stir in white chocolate chips and reserve 2 and 1/2 cups of crumble mixture for topping. Then press the remaining mixture into a greased 12" x 9" x 2+1/2" baking dish. Set aside.
- In a large bowl, beat cream cheese, condensed milk, and vanilla extract. Beat until creamy. Pour cream cheese mixture over the crust. Spread evenly.
- In the same bowl (no need to clean bowl or beaters ) lightly beat pumpkin with sour cream, pumpkin spice, cinnamon, sugar, and corn starch until well combined.
- Spoon pumpkin spice mixture over the cream cheese mixture. The pumpkin mixture will be a thin layer on top, so spread it evenly the best you can,.
- Sprinkle the reserved crumble mixture on top.
- Bake for 25 to 30 minutes, or until golden. Set aside and allow cooling completely.
- Chill for 4 hours,or overnight is best. Then cut into bars.
- Store any remaining cheesecake bars in the fridge for up to 3 days, or freeze up to 2 weeks.
- Yields: about 22 to 24
Nutrition Facts : Calories 291 calories, Carbohydrate 34.7 grams carbohydrates, Fat 15.3 grams fat, Fiber ,8 grams fiber, Protein 4.8 grams protein, ServingSize 1 bar, Sugar 24.8 grams sugar
CITRUS-AND-SPICE CHEESECAKE
Come to the bright side for dessert with this beautiful cheesecake that could moonlight as a centerpiece. The juicy, sweet-tart mixed citrus segments that are placed on top balances the creamy, gingerbread-spiced filling perfectly. Served cold from the fridge, it's a refreshing, unexpected dessert to cap off a big feast.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 3h
Yield Serves 10
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Butter a 10-inch springform pan. In a bowl, combine cracker crumbs, 2 tablespoons sugar, and melted butter; press into bottom of pan. Bake until firm, about 10 minutes. Let cool completely on a wire rack. Reduce oven to 325°.
- Bring a kettle of water to a boil. Beat cream cheese and sour cream on medium speed until smooth. Beat in 3/4 cup sugar, spices, and salt. Add eggs and beat until smooth.
- Wrap bottom half of springform pan in foil. Pour in filling and place inside a roasting pan. Transfer to oven and pour boiling water into roasting pan until it's halfway up sides of springform pan. Bake until cake is just set in center, 35 to 40 minutes. Transfer springform pan to wire rack; let cool completely. Refrigerate until firm, at least 1 hour and up to 1 day.
- Sprinkle gelatin over 1/4 cup water; let soften 1 minute. In a small saucepan over medium heat, combine remaining 1/3 cup sugar, lemon juice, and 1 cup water; cook, stirring, until sugar is dissolved. Remove from heat; stir in gelatin mixture until dissolved. Let cool completely.
- Arrange citrus segments over cake. Gently pour gelatin mixture on top. Refrigerate overnight.
- To serve, unmold cheesecake and place on a platter. Cut into slices with a serrated knife, using a sawing motion to cut segments; dip knife in warm water and wipe clean between cuts.
MINI NO-BAKE RASPBERRY CHEESECAKES (WITH VIDEO)
A quick and easy no bake raspberry cheesecake recipe with a hint of lemon, served in individual jars.
Provided by Jennifer Tammy
Categories Dessert Recipes
Time 15m
Number Of Ingredients 8
Steps:
- Puree raspberries and push through a fine mesh strainer to remove seeds
- In a large bowl combine cream cheese and raspberry puree.
- Slowly add powdered icing sugar and mix until light and fluffy, about 2 minutes.
- Fold cool whip into raspberry mixture until completely combined.
- Add the lemon juice and lemon zest and fold in gently.
- Evenly distribute graham cracker crumbs in the bottom of 6 small jars or glasses.
- Distribute the cheesecake mixture evenly into jars on top of graham cracker crumbs, cover and refrigerate 3 hours or overnight.
- Top with raspberries, a slice of lemon & canned whipped cream.
Nutrition Facts : Calories 429 calories, Carbohydrate 46 grams carbohydrates, Cholesterol 58 milligrams cholesterol, Fat 26 grams fat, Fiber 3 grams fiber, Protein 5 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1, Sodium 249 milligrams sodium, Sugar 34 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
LOVELY LEMON CHEESECAKE
Wait for the oohs and aahs when you present this luxurious lemon cheesecake recipe. The lemon flavor gives it a bright, tangy flavor. -Margaret Allen, Abingdon, Virginia
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 14 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 325°. Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan., In a small bowl, mix cracker crumbs, sugar and cinnamon; stir in butter. Press onto bottom of prepared pan; refrigerate while preparing filling., In a large bowl, beat cream cheese, sugar and salt until smooth. Beat in lemon juice and vanilla. Add eggs; beat on low speed just until blended. Pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake 70-80 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. If desired, top cheesecake with lemon slices.
Nutrition Facts : Calories 444 calories, Fat 32g fat (19g saturated fat), Cholesterol 169mg cholesterol, Sodium 325mg sodium, Carbohydrate 32g carbohydrate (27g sugars, Fiber 0 fiber), Protein 9g protein.
CITRUS CHEESECAKE
Here's the perfect cheesecake for spring. The rich cookielike crust and creamy filling make the zesty citrus taste a wonderful surprise. -Marcy Cella, L'Anse, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 12-14 servings.
Number Of Ingredients 20
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolk and vanilla. Combine flour and lemon zest; gradually add to creamed mixture. Mix until dough forms a ball and pulls away from the sides of the bowl. Divide dough in half; cover and refrigerate for 1 hour or until easy to handle. , Remove sides of a 9-in. springform pan. Grease bottom. Between waxed paper, roll half the dough to fit bottom of pan. Peel off top paper; invert dough onto bottom of pan. Remove paper; trim dough to fit pan. , Place on a baking sheet. Bake at 400° for 6-8 minutes or until lightly browned. Cool completely on a wire rack. , Attach sides of the pan and grease sides. Pat remaining dough 1-1/2 in. up sides of pan, pressing dough to bottom crust to seal., For filling, in another large bowl, beat the cream cheese, sugar, flour, lemon and orange zest and vanilla until smooth. Add eggs and yolks; beat on low speed just until combined. Stir in cream just until combined. Pour into crust. Return pan to baking sheet. , Bake at 400° for 10 minutes. Reduce heat to 325°; bake 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. , Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Combine topping ingredients; spread over cheesecake. Refrigerate overnight.
Nutrition Facts : Calories 442 calories, Fat 25g fat (15g saturated fat), Cholesterol 196mg cholesterol, Sodium 165mg sodium, Carbohydrate 45g carbohydrate (34g sugars, Fiber 0 fiber), Protein 7g protein.
SUNNY CITRUS CHEESECAKE
This beautiful layered cheesecake takes a bit longer to make, but the end result is so worth it! Citrus seems to be the perfect ending for an Easter meal, and the bright flavors really shine in this dessert. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 2h
Yield 16 servings.
Number Of Ingredients 22
Steps:
- Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet., In a small bowl, mix flour, sugar and zest; cut in butter until crumbly. Press onto bottom of prepared pan. Bake until edges are lightly browned, 25-30 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in flour and vanilla. Add eggs; beat on low speed just until blended. Divide batter into thirds. To 1 portion, add lime juice, lime zest and green food coloring. Pour batter over crust., Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. Bake until center is just set and top appears dull, about 25 minutes., Meanwhile, to another portion of batter, add lemon juice, lemon zest and 3 drops yellow food coloring. Carefully remove pan from oven. Gently spoon over lime layer. Return to oven; bake until center is just set and top appears dull, about 25 minutes., To remaining batter, add orange juice, orange zest, red food coloring and remaining 3 drops yellow food coloring. Carefully remove pan from oven. Gently spoon over lemon layer., Return to oven; bake until center is just set and top appears dull, 30-35 minutes. Carefully remove pan from oven., In a small bowl, whisk topping ingredients. Gently spoon over cheesecake in small dollops; spread carefully. Return to oven; bake 5 minutes., Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan. If desired, top with orange, lime and lemon slices. Refrigerate leftovers.
Nutrition Facts : Calories 394 calories, Fat 27g fat (16g saturated fat), Cholesterol 117mg cholesterol, Sodium 231mg sodium, Carbohydrate 33g carbohydrate (25g sugars, Fiber 0 fiber), Protein 6g protein.
TRIPLE-CITRUS CHEESECAKE
This Triple-Citrus Cheesecake is a delicious enigma. It's rich, but not heavy. Sweet, yet tart and refreshing. Make it and enjoy the contradictions.
Provided by My Food and Family
Categories Home
Time 6h35m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat oven to 325°F.
- Combine graham crumbs, brown sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
- Beat cream cheese, granulated sugar, flour and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in remaining ingredients; pour over crust.
- Bake 1 hour 5 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Nutrition Facts : Calories 330, Fat 23 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 130 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 6 g
Tips:
- Use high-quality ingredients: Fresh citrus fruits, high-quality spices, and full-fat cream cheese will produce the best results.
- Don't overmix the batter: Overmixing can cause the cheesecake to be dense and crumbly. Mix just until the ingredients are combined.
- Bake the cheesecake in a water bath: This will help prevent the cheesecake from cracking.
- Let the cheesecake cool completely before serving: This will allow the cheesecake to set properly and develop its full flavor.
- Serve the cheesecake with a variety of toppings: Fresh berries, citrus zest, whipped cream, or caramel sauce are all delicious options.
Conclusion:
The citrus and spice cheesecake is a delightful dessert that is perfect for any occasion. With its creamy texture, tangy citrus flavor, and warm spices, this cheesecake is sure to please everyone at your table. So next time you're looking for a special dessert, give this recipe a try. You won't be disappointed!
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