Banana Cream Cheesecake

For the Graham Cracker Crust:
2 cups graham cracker crumbs
1/2 cup granulated sugar
3/4 cup salted butter, melted
For the Pudding Cream Layer:
8 ounces cream cheese, softened
1 teaspoon vanilla extract
3.4 ounces vanilla instant pudding mix (or banana pudding)
3 cups heavy cream, divided into 2 cups and 1 cup
3 to 4 medium bananas

For the Cheesecake Layer:
16 ounces cream cheese, softened
1 teaspoon vanilla extract
1/3 cup sour cream
1 1/4 cups powdered sugar, divided into 1 cup and 1/4 cup

Prepare the crust: Combine graham cracker crumbs and sugar, then mix with melted butter. Press into a 9-inch springform pan and refrigerate.
Make the pudding cream layer: Beat cream cheese and vanilla, then add pudding mix and 2 cups heavy cream. Layer with sliced bananas in the prepared crust.
Prepare the cheesecake layer: Beat cream cheese, vanilla, and sour cream. Add 1 cup powdered sugar and mix until smooth. Spread over the pudding layer.
Chill the cheesecake: Refrigerate for at least 4 hours or freeze for 2 hours.
Top with whipped cream: Whip the remaining 1 cup heavy cream with 1/4 cup powdered sugar. Pipe onto the chilled cheesecake and sprinkle with graham cracker crumbs.
This cheesecake is perfect for any occasion and can be stored in the fridge for 2-3 days or frozen for up to a month.

Caramel Apple Cheesecake

For the Crust:
Nonstick cooking spray
2 c. graham cracker crumbs
5 tbsp. salted butter
2 tbsp. light brown sugar

For the Filling:
1 medium Honeycrisp or Granny Smith apple, peeled, cored and thinly sliced
3 tbsp. jarred caramel topping
3 8 oz. packages cream cheese, softened
3/4 c. light brown sugar
1 1/2 tbsp. all-purpose flour
3 large eggs
2 tsp. vanilla extract
1 tsp. ground cinnamon
1/4 tsp. kosher salt

For the Topping:
2 medium Honeycrisp and Granny Smith apples, peeled, cored and thinly sliced
1/4 tsp. ground cinnamon
1/2 tbsp. water
1/2 c. jarred caramel topping
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For the Prepare an 8-inch round springform pan with nonstick cooking spray. Wrap the outside of the pan with a double layer of heavy-duty aluminum foil. Preheat the oven to 350°F.
In a medium bowl, stir together the graham cracker crumbs, butter, sugar and salt. Press the mixture into the bottom and 1 1/2-inches up the sides of the prepared pan. Bake until golden brown, 10 to 12 minutes. Cool completely, about 30 minutes.
For the Reduce the oven temperature to 325°F. Arrange the apple slices in an even layer in the bottom of the cooled crust. Drizzle with the caramel sauce.
Beat the cream cheese in the bowl of stand mixer fitted with a paddle attachment on medium until creamy, about 2 minutes. Add the brown sugar and flour and beat until smooth, about 1 minute. Add the eggs, one at a time, beating on low until just combined after addition. Beat in the vanilla, cinnamon and salt. Spread the cheesecake batter an even layer over the apples. Place the springform pan in a roasting pan and carefully pour in boiling water to come halfway up the sides of the springform pan.
Bake at 325°F until the center of the cheesecake is almost set and jiggles just slightly, 1 hour 10 minutes to 1 hour 20 minutes. Carefully transfer the cheesecake to a wire rack. Remove and discard the foil. Let the cheesecake cool completely, about 2 hours.
Cover and chill the cheesecake until firm, at least 8 hours or up to 1 day.
For the topping: While the cheesecake is chilling, combine the apples, cinnamon and water in a medium microwavable bowl. Cover the bowl tightly with plastic wrap and microwave on high until the apples are tender, 3 to 4 minutes. Carefully uncover the bowl and pour off any liquid. Let the apples cool completely.
Remove the sides of the pan and transfer the cheesecake to a rimmed serving plate. Top with the cooled apples, then drizzle all over with the caramel sauce just before serving.

Strawberry Cheesecake Dump Cake

1 box of yellow cake mix
1 can of strawberry pie filling (or fresh strawberries)
1 package of cream cheese (8 oz)
1/2 cup butter, melted
1/2 cup sugar
1 teaspoon vanilla extract
These ingredients come together to create the layers that make this dump cake so delectable. The cream cheese layer gives it a rich, cheesecake-like texture, while the strawberry pie filling adds a fruity, sweet flavor. The cake mix and butter combine to form a golden, crispy topping that completes the dessert.

Preheat your oven to 350°F
Prepare the pan: Grease a 9x13-inch baking dish to ensure the cake doesn't stick.
Make the cheesecake layer: In a medium-sized bowl, beat the cream cheese, sugar, and vanilla extract until smooth. Spread the mixture evenly over the bottom of the prepared pan.
Add the strawberry layer: Pour the strawberry pie filling (or fresh strawberries if you prefer) over the cheesecake layer. Spread it out evenly.
Add the cake mix: Evenly sprinkle the yellow cake mix over the strawberry layer. Do not stir; just spread it out as evenly as possible.
Top with butter: Drizzle the melted butter over the top of the cake mix. This will create a golden, crispy top layer.
Bake: Place the pan in the oven and bake for 35-45 minutes, or until the top is golden brown and bubbly.
Cool and serve: Allow the cake to cool slightly before serving. For an extra treat, top with whipped cream or a scoop of vanilla ice cream.