Welcome

Hello. My name is Hector Reyes. You remember me from my blog gofetchgourmet.com about baking homemade dog treats recipes for you four-legged friend. Now I present to you my second blog called “Cheesecake Wonderland”. This website is about how to make cheesecake. It’s got hundreds of cheesecakes such as chocolate, fruits, pumpkins, and many more. Not just any cheesecake recipes, got cheesecake from all around the world like Mexico, Canada, UK, France, and so much more. The recipes are mostly from NESTLE. With so many cheesecake recipes, you can make a birthday party, anniversary, special occasion, special dining, holiday, whatever you want to do with the cheesecake. Enjoy my website. Remember guys, when you take a bite, you mouth will take you to a wonderland of cheesecake.

Hector E. Reyes

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Almond Crunch Pumpkin Cheesecake

Almond-Crunch Pumpkin Cheesecake

Prep: 15 minutes
Total: 5 hour 45 minutes
Yields: 16

Ingredients:

1 2/3 cups HONEY MAID Graham cracker, crumbs
1 cup sugar, divided
1/4 cup almond, chopped
5 tablespoon margarine or butter, melted
3 packages (8 ounces each) cream cheese, softened
1 cup solid pack LIBBY’s Pumpkin
1/2 cup sour cream
2 teaspoon pumpkin pie spice
4 eggs
almond crunch topping

Direction:

PREHEAT the oven to 350 F.
MIX graham cracker, sugar, almonds and margarine in a medium bowl until well blended. Press firmly onto bottom and 2 inches up side of pan and set aside.
BEAT cream cheese and remaining sugar in a large bowl with electric mixer on medium speed until well blended. Add pumpkin, sour cream and spice, mix well. Add eggs one at a time, beating on low speed after each addition just until blended. Pour into crust.
BAKE for 1 hour.
TURN off the oven. Open door slightly and let cheesecake stand in oven 30 minutes.

FOR ALMOND CRUNCH TOPPING:
PREHEAT broiler. Spread Almond Crunch Topping over warm cheesecake. Broil 6-inches from heat for 2 minutes or until golden brown. Run small knife or spatula around rim of pan to loosen cake and cool before removing rim of pan. Refrigerate at least 4 hours before serving. Store leftover cheesecake in refrigerator.

A classic cheesecake made with pumpkin and spices is crowned with a brown sugar, coconut and almond topping that is broiled until golden and crunchy.

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Candied Pumpkin Topped Cheesecake

Candied Pumpkin Topped Cheesecake

Prep: 25 minutes
Total: 6 hour 35 minutes
Yields: 16

Ingredients:

1 1/3 cups (40) NILLA Wafers, finely crushed
1/4 cup butter, melted
4 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
1 cup sour cream
1 teaspoon cinnamon
1/2 teaspoon ground cloves
4 eggs
1 teaspoon whole cloves (about 15)
1 teaspoon anise seed
2 cup water
8 small cones (1 ounce each) piloncillo, coarsely chopped
2 cinnamon sticks
3 cups chopped fresh pumpkin (about 12-inch pieces)

Direction:

PREHEAT the oven to 325 F.
MIX wafer crumbs and butter until well blended and press onto bottom of 9-inch springform pan.
BEAT cream cheese and sugar in a large bowl with mixer until well blended. Add sour cream, ground cinnamon and ground cloves and mix well. Add eggs one at a time, mixing on low speed after each just until blended. Pour over crust.
BAKE for 1 hour 10 minutes or until the center is almost set.
RUN knife around rim of pan to loosen cake and cool before removing rim. Refrigerate 4 hours.
PLACE whole cloves and anise seed in 5-inch-square piece of cheesecloth; tie closed with kitchen string. Place in medium saucepan. Add water, piloncillo and cinnamon sticks and bring to boil. Simmer on medium-low heat 40 min., stirring occasionally. Remove and discard cheesecloth pouch.
ADD pumpkin to water remaining in saucepan, simmer 20 minutes or until pumpkin is tender and coated with syrup, stirring occasionally. Cool completely.
REMOVE cinnamon sticks from pumpkin mixture just before serving; spoon pumpkin mixture over cheesecake. Garnish with cinnamon sticks.

Pumpkin cheesecake with candies and cinnamon sticks will be the best  dinner for the whole family and for thanksgiving day!

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New York Cheesecake

New York Cheesecake

Prep: 30 minutes
Cooking: 1 hour 30 minutes
Total: 2 hours
Yields: 12-16

Ingredients:

2 cups finely crushed graham cracker crumbs
1/2 cup butter or 1/2 cup margarine, melted
5 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
2 tablespoons all purpose flour
1/2 teaspoon vanilla extract
5 eggs
2 egg yolks
1/3 cup whipping cream
1 teaspoon rind of lemon, finely shredded

Direction:

PREHEAT the oven to 325 F.

FOR CRUST:
COMBINE graham cracker crumbs and melted butter in a medium bowl. Stir until well combined.
PRESS onto bottom and about 2-1/2 inches up the sides of a 9 x 3-inch springform pan.

FOR FILLING:
Mix cream cheese, sugar, flour, and vanilla in a large bowl. Beat with an electric mixer until fluffy. Add eggs and egg yolks, beating on low speed just until combined.
STIR in whipping cream and lemon peel. Pour in the pan.
BAKE for 1 hour 30 minutes or until the center appears nearly set.
LET it cool for 15 minutes. Loosen crust from sides of pan.
COOL for 30 minutes more and remove sides of pan. Cool completely and refrigerate for 4 hours or overnight.
IF desired, garnish with fresh berries.

What a delicious way to end a meal! There’s nothing better than a great piece of New York Cheesecake!

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Yuletide Cheesecake

Yuletide Cheesecake

Prep: 30 minutes
Cooking: 50 minutes
Level: Intermediate
Cooling: 180 minutes
Yields: 12

Ingredients:

CRUST:
1 1/2 cups chocolate graham cracker crumbs
1/4 cup (1/2 stick) butter or margarine, melted

FILLING:
36 NESTLÉ BUTTERFINGER Jingles
3 packages (8 ounces each) cream cheese, at room temperature
1 cup sugar
1 tablespoon vanilla extract
3 large eggs

TOPPING:
1 container (16 ounce) sour cream
1/4 cup sugar
1 teaspoon vanilla extract

Direction:

PREHEAT the oven to 350 F.

FOR CRUST:
GREASE bottom and side of 9-inch springform pan.
COMBINE graham cracker crumbs and butter in medium bowl. Press onto bottom of prepared pan. Place in freezer for 5 minutes.

FOR FILLING:
SET aside 12 Nestlé Jingles to use for garnish. Unwrap and cut remaining Nestlé Jingles in quarters.
BEAT cream cheese and sugar in a large mixer bowl until fluffy. Beat in vanilla extract. Beat in eggs one at a time, beating well after each addition. Sprinkle cut Nestlé Jingles over bottom of crust to 1/2-inch from edge. Pour filling into crust.
BAKE for 50 minutes or until center is set and edges begin to crack.
COOL for 2 minutes before adding sour cream topping.

FOR TOPPING:
COMBINE sour cream, sugar and vanilla extract in a medium bowl and mix well. Spread over surface of warm cheesecake. Bake for 5 minutes. Remove from oven and cool on wire rack.
REFRIGERATE for several hours or overnight. Remove side of springform pan. Garnish each slice with one unwrapped Nestlé Jingle.

This Yuletide Cheesecake makes a delicious, elegant dessert for all your holiday dinners.

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Holiday Cheesecake Presents

Holiday Cheesecake Presents

Prep: 10 minutes
Total: 4 hour 10 minutes
Yields: 32

1 1/2 cup HONEY MAID Graham cracker, crumbs
1/3 cup butter, melted
3 tablespoon sugar
3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
1 teaspoon vanilla extract
3 eggs
Suggested decorations: decorating gels, colored sprinkles

Direction:

PREHEAT the oven to 350 F.
MIX graham crumbs, butter and sugar in a medium bowl. Press onto bottom of 13 x9-inch pan.
BEAT cream cheese, sugar and vanilla in a large bowl with mixer until well blended. Add eggs and mix just until blended. Pour over crust.
BAKE for 30 minutes or until the center is almost set.
LET it cool. Refrigerate 3 hours. Cut into bars. Decorate with gels and sprinkles to resemble presents.

The best things come in small packages. Like diamonds. And cheesecake. Our creamy bites with a graham cracker base are topped with festive designs for holiday perfection.

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Spider Web Pumpkin Cheesecake

Spider Web Pumpkin Cheesecake

Prep: 15 minutes
Total: 6 hour 10 minutes
Yields: 16

Ingredients:

1 1/2 cup (18) OREA cookies, finely crushed
2 tablespoon butter or margarine, melted
3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
1 can (15 ounce) LIBBY’S Pumpkin
1 tablespoon pumpkin pie spice
3 eggs
1 cup sour cream
1 cup NESTLE TOLL HOUSE Semi Sweet Morsels, melted
1 teaspoon butter or margarine

Direction:

PREHEAT the oven to 350 F.
MIX cookie crumbs and melted butter in a medium bowl and press onto bottom of 9-inch springform pan.
BEAT cream cheese and sugar in a large bowl with mixer until blended. Add pumpkin and spice and mix well. Add eggs one at a time, mixing on low speed after each just until blended. Pour over crust.
BAKE for 50 to 55 minutes or until the center is almost set.
LET it cool. Carefully spread sour cream over top of cheesecake. Run knife around rim of pan to loosen cake and cool before removing rim.
MICROWAVE the morsels and butter in a safe microwave bowl on medium (50%) 30 seconds, stir until is completely melted. Drizzle over cheesecake in spiral pattern. Starting at center of cheesecake, pull toothpick through lines from center of cheesecake to outside edge to resemble a spider’s web. Refrigerate 4 hours.

NOTE: For easy drizzling, pour melted chocolate into small plastic bag. Snip off a small piece from one of the bottom corners of the bag. Gently squeeze bag to drizzle chocolate over cheesecake as directed.

Scary spider web cheesecake will make spiders even tarantula will get crazy to eat. They will scare you to stay away their cheesecake. Oh oh!

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No-Bake Cookies & Cream Cheesecake (Gluten Free)

No-Bake Cookies & Cream Cheesecake (Gluten Free)

Ingredients:

21 KINNITOOS
1 cup heavy cream
1 package (8 ounce) cream cheese, softened
1/2 cup sugar
1 teaspoon pure vanilla extract

Direction:

PLACE paper liners in the cups of a standard muffin pan (12 cups).
TAKE 3 of the cookies, cut them in quarters for garnish and set aside. Place 12 cookies in a plastic freezer bag and pound them with a rolling pin until they turn into fine crumbs. Divide the crumbs among the muffin cups and press down firmly and evenly.
PLACE the remaining cookies in the bag and break them up so that there are bigger pieces of cookie as well as some crumbs.
Whip the cream in a large bowl on high speed until stiff peaks form with a hand held mixer. Place the cream cheese, sugar and vanilla in a large mixing bowl and beat on high speed until smooth and well blended. Fold in the whipped cream and the crushed cookie pieces. Spoon the mixture into the muffin cups.
PLACE one of the quartered cookies on top of each cheesecake. Refrigerate until serving, at least 5 minutes, up to a day ahead.

Anyone wants cookies and cream cheesecake? Is gluten free!!

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Traditional Cheesecake (Gluten Free)

Traditional Cheesecake (Gluten Free)

Ingredients:

CRUST:
2 cups gluten free cookie crumbs or cracker crumbs, crushed
6 tablespoon butter, melted

FILLING:
2 packages (8 ounces each) cream cheese, softened
1 cup sugar
1/4 teaspoon salt
3 large eggs
1 teaspoon vanilla extract
2 tablespoon milk

Direction:

PREHEAT the oven to 350 F.

FOR CRUST:
MIX the cracker crumbs and butter in a medium bowl. Press the crumb mixture into a crust across the bottom and about 1-inch up the sides.
BAKE for 8 minutes.

FOR FILLING:
BEAT cream cheese and sugar in a large bowl. Add salt, eggs, vanilla extract, and milk  in the same bowl until combine. Pour into the crust.
BAKE for 30 minutes or until is set and clean.
LET it cool for 10 minutes. Remove the rim of the pan after it has cooled for about forty-five minutes. Serve with toppings of your choice.

Now people can try cheesecake with no gluten. This is great!!

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Chocolate Chip Cookie Cheesecake (Gluten Free)

Chocolate Chip Cookie Cheesecake (Gluten Free)

Prep: 20 minutes
Total: 5 hour 30 minutes
Yields: 16

Ingredients:

CRUST:
1 box BETTY CROKER Gluten Free chocolate chip cookie mix

FILLING:
3 packages (8 ounces each) cream cheese, softened
1 1/4 cups sugar
2 teaspoon gluten free vanilla extract
4 eggs
1/2 cup NESTLE TOLL HOUSE Semi Sweet morsels

Direction:

PREHEAT the oven to 325 F.

FOR CRUST:
USE directed on box using butter, vanilla extract and egg to except press dough into bottom and 1-inch up side of 10-inch springform pan. Set aside.

FOR FILLING:
BEAT cream cheese and sugar in a large bowl on low speed of electric mixer 30 seconds or until blended. Beat in vanilla extract and eggs one at a time.
MELT the morsels on the safe microwave bowl and place it the microwave for 1 minute until the morsels started to melt.
POUR into pan.
BAKE for 1 hour to 1 hour 15 minutes or until puffed and light golden brown.
TURN off the oven and leave it inside for 15 minutes with the door open a t least 4-inches.
REMOVE from the oven and run knife around the edges of pan. Cool and refrigerate.

A chocolate chip cookie mix marries with a five-ingredient creamy filling to create a dreamy dessert. This is delicious cheesecake. Now for the people who allergic of gluten (like my classmate and a good friend Dayna) can have cheesecake with gluten free!!

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Wave Your Flag Cheesecake

Wave Your Flag Cheesecake

Prep: 20 minutes
Total: 4 hour 25 minutes
Yields: 20

Ingredients:

4 cup fresh strawberries, divided
1 1/2 cup boiling water
2 package (3 ounces each) JELL-O Strawberry Flavor gelatin

ICE CUBES:
1 cup water
1 package (10.75 ounces) prepared pound cake, cut into 10 slices
1 1/3 cups blueberries, divided
2 packages (8 ounces each) cream cheese, softened
1/4 cup sugar
1 package (8 ounce) frozen whipped topping, thawed

Direction:

SLICE 1 cup strawberries and halve remaining strawberries. Set aside. Add boiling water to gelatin mixes in a large bowl and stir 2 min. until completely dissolved. Add ice to cold water to measure 2 cups. Add to gelatin and stir until ice is completely melted.
REFRIGERATE for  5 minutes or until slightly thickened.
LINE bottom of 13 x9 -inch dish with cake. Add sliced strawberries and 1 cup blueberries to thickened gelatin, stir gently. Spoon over cake. Refrigerate 4 hours or until gelatin is firm.
BEAT cream cheese and sugar in a large bowl with whisk until well blended. Stir in thawed and spread over gelatin. Arrange strawberry halves on cream cheese mixture to resemble stripes of flag. Add remaining blueberries for stars.

You’ll pledge never to bring anything else to a summer potluck. Luscious berries float above layers of fluffy cream cheese, strawberry gelatin and moist pound cake.

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