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

Carrot Cake Cheesecake

Carrot Cake Cheesecake

Prep: 20 minutes
Cook: 1 hour
Total: 1 hour 20 minutes

Ingredients:

FILLING:
2 packages (8 ounces) cream cheese, at room temperature
3/4 cup sugar
1 tablespoon flour
3 eggs
1 teaspoon vanilla extract

CARROT CAKE:
3/4 cup vegetable or corn oil
1 cup sugar
2 eggs
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon salt
1 (8 1/2 ounce) can crushed pineapple, well drain with juice reserved
1 cup grated carrot
1/2 cup coconut flaked
1/2 chopped walnuts

PINEAPPLE CREAM CHEESE FROSTING:
2 packages (8 ounces) cream cheese, softened
1 tablespoon butter, softened
1 3/4 cup powdered sugar
1/2 teaspoon vanilla extract
1 tablespoon reserved pineapple juice

Direction:

PREHEAT the oven to 350 F.

FOR FILLING:
BEAT cream cheese and sugar in a large bowl with an electric mixer until smooth. Add flour, eggs and vanilla extract until smooth. Set aside.

FOR CARROT CAKE:
MIX oil, sugar, eggs, and vanilla extract in a large bowl. Stir flour, baking soda, cinnamon, and salt, mix well. Stir in drained pineapple, carrot, coconut and walnuts.
SPREAD carrot cake batter over bottom of greased 9 or 9 1/2-inch springform pan. Drop large spoonful of cream cheese batter over carrot cake batter; top with large spoonful of remaining carrot cake batter. Repeat with remaining cream cheese batter, spreading evenly with a knife. Do not marble with a knife.
BAKE for 50 to 65 minutes or until is set and cooked.
COOL and refrigerate.

FOR PINEAPPLE CREAM CHEESE FROSTING:
MIX cream cheese, butter, powdered sugar, vanilla extract, pineapple juice and salt in a large bowl. Beat until smooth and spread consistency.  Frost top cheesecake. Refrigerate 3 to 4 hours before serving.

Carrot cake cheesecake will make you look like a rabbit.

 

Cherry Swirled Cheesecake

Cherry Swirled Cheesecake

Ingredients:

1 1/4 cups chocolate cookie crumbs
1/4 cup sugar
1/3 cup butter or margarine, melted
1 (21 ounce) can cherry pie filling or topping
2 packages (8 ounces) cream cheese, softened
1 (14 ounce) can NESTLE Carnation Sweetened Condensed Milk
3 large eggs
1/3 cup lemon juice
1 teaspoon vanilla extract

Direction:

PREHEAT the oven to 300 F.
MIX cookie crumbs, sugar and butter in a medium bowl. Press firmly on bottom of 9-inch springform pan.
PUREE cherry filling in a blender until smooth. Beat cream cheese in a large bowl until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, lemon juice and vanilla, mix well.
POUR half of batter into pan; top with 1/2 cup puree. Repeat with one more layer of batter and puree. With knife, swirl puree into cream cheese mixture.
BAKE for 50 to 55 minutes or until the center is clean.
COOL and refrigerate.

Red Velvet Cheesecake Swirl Brownies

Red Velvet Cheesecake Swirl Brownies

Yield: 16 brownies

Ingredients

2 large eggs
1/2 cup (1 stick) unsalted butter
1 cup sugar
2 teaspoon vanilla extract
1/4 cup NESTLE unsweetened cocoa powder
1/8 teaspoon salt
1 tablespoon red food coloring
3/4 teaspoon white vinegar
3/4 cup all purpose flour
1 package (8 ounce) cream cheese, softend
1/4 cup sugar
1 egg yolk
1/2 teaspoon vanilla extract

Direction:

PREHEAT the oven to 350 F.
SPRAY 8 x 8 baking pan with nonstick spray. Set aside.

FOR BROWNIE LAYER:
BEAT eggs together in the small bowl. Set aside.
MELT the butter in a large microwave safe bowl in 30 second increments until melted. Stir in 1 cup sugar, 2 teaspoons vanilla extract, cocoa powder, salt, food coloring, and vinegar. Mix each of those ingredients into the batter in that order. Whisk in the eggs, then fold in the flour until completely incorporated. Do not overmix.
POUR the brownie batter into prepared baking pan, leaving about 3 to 4 Tablespoons for the top.

FOR FILLING SWIRL:
BEAT cream cheese, sugar, egg yolk, and vanilla extract in a a medium bowl until completely smooth.Dollop spoonfuls of the cream cheese mixture on top of the prepared brownie batter.
COVER with the last few Tablespoons of brownie batter. Glide a knife through the layers, creating a swirl pattern.
BAKE for 28 to 30 minutes or until the center is clean.
ALLOW the brownies to cool completely before cutting into squares. Store brownies at room temperature or in the refrigerator.

Gingerbread Pumpkin Mini Cheesecakes

Gingerbread Pumpkin Mini Cheesecakes

Prep: 20 minutes
Cooking: 26 minutes
Level: Easy
Cooling: 60 minutes
Yields: 24 serving

Ingredients:

1 1/2 cup NESTLE TOLL HOUSE Refrigerated Gingerbread Tub Dough
2 packages (8 ounce each) cream cheese, at room temperature
3/4 cup sugar
2 tablespoon all purpose flour
2 large eggs
1 teaspoon vanilla extract
1 cup LIBBYS 100% Pure Pumpkin
1 1/2 teaspoon pumpkin pie spice
4 baked NESTLE TOLL HOUSE Refrigerated Gingerbread Cookie Tub Dough for garnish, cooled and finely crushed

Direction:

PREHEAT the oven to 325 F.
PAPER line 24 muffin cups. Place 1 level tablespoon of cookie dough into each muffin cup.
BAKE for 10 minutes or until cookie has spread to edge of cup.
BEAT cream cheese, sugar and flour in a large mixer bowl until creamy. Add eggs and vanilla extract, mix well. Beat in pumpkin and pumpkin pie spice until smooth. Spoon 2 heaping measuring tablespoons of batter over cookie in cup.
BAKE for 16 to 18 minutes or until just set but not browned.
REMOVE from oven to wire rack. Cool completely in pans on wire rack. Refrigerate for 1 hour.
TOP each cheesecake with cookie crumbs before serving.

Pumpkin cheesecake with a gingerbread cookie will make the best holiday dessert ever. Use it for thanksgiving or Christmas to share your family!

Cheesecake Nibbles

Cheesecake Nibbles

Prep: 15 minutes
Cooking: 15 minutes
Level: Easy
Yields: 3 dozen mini cheesecakes

Ingredients:

36 2-inch foil baking cups
36 vanilla wafers
1 2/3 cups (10 ounce) NESTLE TOLL HOUSE Semi Sweet Chocolate, Milk Chocolate and/or Butterscotch Flavored Morsels, divided
2 package (8 ounce each) cream cheese, at room temperature
1/2 cup sugar
2 large egg
1 teaspoon vanilla extract

Direction:

PREHEAT the oven to 350 F.
PLACE baking cups on baking sheet(s) with sides. Place one vanilla wafer, flat side down, on bottom of each cup. Place 5 to 6 morsels on top of each wafer.
BEAT cream cheese, sugar and flour in a large bowl until creamy. Add eggs and vanilla extract and beat well. Spoon heaping tablespoon of cream cheese mixture into each bake cup.
BAKE for 15 to 17 minutes or until just set and not browned.
REMOVE from oven to wire rack. While still warm, top cheesecakes with remaining morsels. Morsels will soften but will retain shape. Cool completely.
COVER and refrigerate.

A great addition to any party or get-together! Vanilla wafers serve as the base of a rich cream cheese mixture which is topped with your choice of NESTLE ® TOLL HOUSE® morsels. These cheesecake nibbles are the perfect size dessert for any event – so much so, they also tend to be the star attraction!

Skinny No-Bake Chocolate Nesquik Cheesecake

Skinny No-Bake Chocolate Nesquik Cheesecake

Prep: 10 minutes
Cooking: 5 minutes
Level: Easy
Cooling: 180 minutes
Yields: 8

Ingredients:

1 cup Chocolate Flavor NESTLE NESQUIK Refrigerated Ready to Drink Milk
1 envelope (7 gram) unflavored gelatin
2 packages (8 ounce each) cream cheese, softened
1/3 cup sugar
2 tablespoon NESTLE TOLL HOUSE Baking Cocoa
1 prepared (6 ounce) 9-inch cookie or graham cracker crust
Fresh berries

Direction:

MIX Nesquik and gelatin in small saucepan over medium-high heat. Bring to a boil, stirring occasionally. Remove from heat.
BEAT cream cheese, sugar and cocoa in large mixer bowl until smooth.
SLOWLY beat in Nesquik mixture. Pour into crust.
REFRIGERATE for 3 hours or until firm. Garnish with berries.

Skinny No-Bake Chocolate Nesquik Cheesecake is so easy to make. Just a few ingredients and you have an elegant dessert.

No-Bake Chocolate Cheesecake Pie

No-Bake Chocolate Cheesecake Pie

Prep: 5 minutes
Cooking: 90 minutes
Level: Easy
Yields: 10 serving

Ingredients:

1 prepared 9-inch (6 ounce) chocolate crumb crust
8 ounce NESTLE TOLL HOUSE Semi Sweet Chocolate Baking Bar, melted per label directions and cooled
2 packages (8 ounces each) cream cheese, softened
3/4 cup packed brown sugar
1/4 cup sugar
2 tablespoon milk
1 teaspoon vanilla extract
Sweetened whipped cream (optional)

Direction:

BEAT cream cheese, brown sugar, granulated sugar, milk and vanilla extract in a small bowl for 2 minutes. Add melted chocolate and beat on medium speed for 2 minutes.
SPOON into crust. Refrigerate for 1 1/2 hours or until firm. Top with whipped cream, if desired.

A rich, chocolate cheesecake that’s easy to make and will impress your guests! This no-bake recipe is simple to prepare and makes a perfect make-ahead dessert option.