One secret to a lighter, fluffier cheesecake? Use the foaming power of eggs. When you beat egg whites to stiff peaks and gently fold them into the cream cheese mixture, the eggs add more volume and lightness because of trapped air. This light, fluffy cheesecake is a family favorite. —Brittney Segobiano, Geneseo, Illinois
I first made this irresistible dessert for some dinner guests. They were overwhelmed by it's rich flavor and appearance. My husband commented that it was the best dessert he had ever eaten in his whole life. —Heather Bennett, Dunbar, West Virginia
A neighbor gave me this microwave cheesecake recipe several years ago and jokingly said it serves one. We make it for a snack sometimes, but it’s yummy enough for potlucks.” —Susan Visser, Champaign, Illinois
When I think of this specialty cheesecake, three words come to mind: "decadent," "fun" and "delicious. One bite and I think you'll agree this dessert is pure bliss. —Julie Ruble, Charlotte, North Carolina
Our daughter first astounded us with her cooking talents when she made this cheesecake at 13 years of age. With a unique cookie crumb crust and extra-creamy filling, people think this dessert was made by a gourmet baker!
—Kathleen Gualano, Cary, Illinois
No matter how full they are, guests won't be able to pass up this showstopper of a dessert that stars a velvety truffle layer atop raspberry-swirled cheesecake. It's absolutely divine!—Heidi Vawdrey, Riverton, Utah
“My mom made this recipe all the time for family gatherings,” recalls Jennifer Cannon in Round Rock, Texas.
“I was never a cheesecake fan until I tried this one—now I make it for any special occasion or excuse!”
My idea was to make a cheesecake taste like my favorite candy bar, which has chocolate, coconut and almonds. This cheesecake also works in bite size. Use a mini muffin pan with muffin liners, fill 3/4 full and bake 15-17 minutes. Allow to sit and cool completely before topping with chocolate, coconut and almonds. —Keri Brammer, Lawton, Oklahoma