Ode to Cheesecake

Cheesecake, oh cheesecake,

You make my mouth smile with every bite I take.

Just thinking of you, I’m practically sitting in a lake (of drool…)

A big slice of New York-style right when I wake,

Or creamy, sweet, Divine Chocolate that will make my knees shake.

Whip up some ultra-Easy Cheesecake, so you can get your fix even during an Earth…quake.

Time to get to the kitchen; I’ve got some creamy goodness to bake.

This poem is finally over, that was almost more than I could take –

My impulsive freestyle rhyme, my ode to beloved cheesecake.

If this blog were being written by myself to all of my co-workers, I could leave the whole thing blank. They all know my deep, abiding love for all things cheesecake. But instead, I gifted you all that cringe-worthy poem. It came straight from the heart. You’re welcome!

There are so many reasons why cheesecake rocks my world, and there are probably more that you all could name that I didn’t think of. I’ll give you my top five, and let you take it from there.

NY Cheesecake1. It made this city famous.

Maybe not entirely true. Actually, that’s mostly an exaggeration.

But it’s certainly on the top of the list of things to eat whenever I go. Thick, creamy, and unbelievably rich, New York Cheesecake is one of those desserts that falls under the “my eyes are bigger than my stomach” category. I refuse to share, but halfway through the enormous slice served up on my plate, I always run out of steam.

A perk of homemade? You can slice whatever size you want (but trust me, start small!) Our delicious recipe includes a bit of lemon zest to add a bright note and balance out the cheesy tang.

PumpkinCheesecakePieC14H_900w2. You can layer it with another classic and make a wow-worthy dessert.

With a bottom layer of cheesecake filling, the first slice of this seemingly traditional pumpkin pie turns into an event. No one expects the sweet surprise inside, but they’re certainly happy that it’s there. Pumpkin Cheesecake Pie, everyone. It pleases all the senses.

DivineChocVelvetChsCakeC14H_900w3. Does everything get better when you add chocolate? It would appear that way.

Divine because it is. Velvet because every mouthful is smooth, smooth, smooth. Divine Chocolate Velvet Cheesecake, like your little-black-dress dessert. It classes up any occasion. Tastes pretty darned amazing, too!

Caramel Pecan Cheesecake4. You can dress it simple. You can dress it up fancy. You don’t have to dress it up at all (risqué!)

Let’s keep it PG, folks.

Sometimes a dessert this good does deserve to be dressed to the nines. Robed in gold(en caramel) with jewel-encrusted slippers (delicious pecans in the crust). Fancy, fancy. Caramel Pecan Cheesecake is a not-so-subtle way to amp up the classic. You almost have to say it snootily, with your pinky in the air: Cahr-mel Peh-cahn. Delish.

Easy Cheesecake5. Cheesecakes are relatively simple to make.

This Easy Cheesecake is simpler than simple. And it makes a smaller amount than all of the recipes listed above, in the off chance you were hoping to be a bit kinder to your waistline, while still satisfying your cheese-tooth.

You don’t need to tell your family and friends that this dessert was such a cinch. What they don’t know just makes you look even better. I think all that praise might just call for another slice!

Once you bake, devour, and enjoy these cheesecakes, take a moment to rate and review them. Don’t be shy, shout your love for this classic delight all over the recipe section.

And as always, share a slice or two with your loved ones. There are many other recipes for this creamy dessert on our Web site; be sure to give them a glance. You won’t be disappointed!

Gwen Adams

Gwen Adams grew up in northern New Hampshire, on top of a mountain, surrounded by nature and not much else. After graduating from Lyndon State College in 2010, Gwen sought a career that combined her passion for writing with her love of baking. She found ...


  1. Rhoda

    Many years ago (in the 1970s probably) I clipped a recipe from either The Pittsburgh Press or the Pittsburgh Post-Gazette for a dark pecan cheesecake. The cake was very dense and dark — simply divine. I lost that recipe and have searched for it for years. Hoping that another reader may have a copy of the recipe.

  2. Kalisa

    CHEESECAKE QUESTION: I am going to make your delicious Pumpkin Cheesecake for Thanksgiving dinner at a friend’s house. I made a test run of the cheesecake and it turned out great, but is there any way to be able to lift the cake off the bottom of the spring form pan without ruining it? I was afraid to try the first time and just served it on the pan, but I want to be able to transfer it to a nice serving tray for the holiday.

    Could I put down a round of parchment in the pan and work with that?

    1. Gwen Adams, post author

      Hi Kalisa! You answered your own question! We always put down a parchment round on the bottom of our springforms in the test kitchen. It ensures that the crust won’t stick to the bottom of the pan and can easily be moved to a serving tray. Enjoy your Pumpkin Cheesecake and have a fabulous Thanksgiving. Happy Baking! -Gwen

  3. Maggie

    I notice several recipes call for pecans in the crust. Our daughter is allergic to certain nuts, would almonds work in place or is there another substitute for pecans? She cannot have pecans, walnuts or pine nuts. She is ok with almonds and peanuts. Thanks!

    1. Gwen Adams, post author

      Coarsely ground almonds should work perfectly well in place of pecans, Maggie. I’d say that coarsely ground peanuts would work well too, but they have a much more assertive flavor that almonds. Wouldn’t want to upstage the cheesecake! Happy baking! ~Gwen

  4. Erin in South Carolina

    Years ago I would get a pink champagne cheesecake from Harry and David. It was divine, truly a decadent indulgence. It had some been discontinued and I’ve scoured for a similar results ever since. It was pink, slightly bubbly and with the faintest hint of champagne taste. Any chance that KA has something up their sleeve in the kitchen?

    1. MaryJane Robbins

      HI Erin,
      We’re always happy to add one more recipe to our miles-long wish list. It keeps us on our toes! Perhaps another baker here will see your request too, and send along a recipe if they have it. ~ MJ

    2. HMB

      Not sure what to do to make it bubbly, but LorAnn and Bickford make champagne flavoring, so that and some food coloring might get you started, Erin.

    3. Rebecca Michelle of Florida

      I have to admit, I do miss that cheesecake too. I am in search of something similar, but no one seems to have anything. My birthday is coming up, and when using search engine for similar cheesecake that you mention this post came up.

  5. Andy

    I made a friend of mine a Bailey’s chocolate chip cheesecake for her birthday, now I have several people that want one for their birthday.

  6. Monica

    I’ve made that incredible NY Cheesecake, and let me say this – WOW! I was so impressed that I even wrote a review on the recipe page. Being NYC born and raised, I’ve eaten a few cheescakes in my time, but this one is IT! Kudos to KAF for an absolute winner of a recipe. Happy Thanksgiving to all!

  7. Paul from Ohio

    Does this Divine Chocolate (cheesecake?) replace the Chocolate Cheesecake Recipe from PJ’s blog of May 25, 2014? I can’t find that recipe any more??

  8. Rosa

    I had a slice of chocolate chip cheesecake the other day and have been dreaming of cheesecake ever since…..thanks so much for tempting me with these recipes…I know what dessert I am bringing to Thanksgiving dinner!!! As always, you all at KAF rock!!


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