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61 Desserts Made in a Springform Pan

Dust off your springform pan and make fudgy cakes, fruity tortes and, of course, decadent cheesecakes.

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Blackberry-Orange Cake

My grandmother made luscious fruit pies and cobblers using blackberries from her garden. I decided to follow her lead and create a blackberry cake that's always lovely with a summer meal. —Lisa M. Varner, El Paso, Texas
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Peanut Butter Cup Cheesecake

I said I'd bring dessert to a holiday party and tried this recipe. I'm sure you'll agree it tastes as luscious as it looks! —Dawn Lowenstein, Hatboro, Pennsylvania
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Chocolate Truffle Cheesecake

If you delight in the taste of chocolate, then this is the cheesecake for you. Every creamy bite melts in your mouth. It's so impressive yet not difficult to prepare-I whip up this dessert each time I want a yummy treat for my family, friends or co-workers. —Mary Jones, Cumberland, Maine
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Chocolate Swirl Delight

I made a few updates to a great recipe and ended up with an impressive dessert. Everyone loves its light texture and chocolaty flavor. —Lynne Bargar, Saegertown, Pennyslvania
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Contest-Winning Blueberry Swirl Cheesecake

This is my favorite blueberry cheesecake recipe, which I often make for family get-togethers. —Cathy Medley, Clyde, Ohio
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Autumn Apple Torte

During apple season, I always look forward to making this yummy torte. It has a cream cheese layer and apples galore. —Margaret Wilson, San Bernardino, California
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Frozen Grasshopper Torte

I first made this minty cool torte for a ladies' meeting at our church. I’m still making it, and the compliments keep coming. —Elma Penner, Oak Bluff, Manitoba
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Triple Berry No-Bake Cheesecake

I've made many cheesecakes and enjoy them all, but they're usually time-consuming. When I first tried this recipe, my husband said it was better than the baked ones, and that was a big plus for me! —Joyce Mummau, Baltimore, Maryland
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Macaroon Ice Cream Torte

My family loves frozen treats. With chocolate four ways, this one is so beautiful, people think it came from an ice cream shop. —Barbara Carlucci, Orange Park, Florida
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Flourless Dark Chocolate Cake

Here’s a simple cake that’s rich, elegant and over-the-top chocolaty. For finishing touches, add powdered sugar, cocoa or liqueur-flavored whipped cream. —Marie Parker, Milwaukee, Wisconsin
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Cinnamon Apple Cheesecake

An attractive topping of cinnamon-spiced apple slices and a homemade oat-and-walnut crust make this creamy dessert a definite showstopper. —Emily Ann Young, Edmond, Oklahoma
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Luscious Almond Cheesecake

I received this recipe along with a set of springform pans from a cousin at my wedding shower 11 years ago. It makes a heavenly cheesecake. My son Tommy has already told me he wants it again for his birthday cake this year. —Brenda Clifford, Overland Park, Kansas
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Salted Caramel Cappuccino Cheesecake

After spending years living in Seattle, I’ve become a coffee junkie! I had to relocate across the country for a time, so I created this cheesecake with the flavors of salted caramel, coffee and espresso. It lifted me up on days when I felt blue about leaving one of the world’s amazing coffee destinations. —Julie Merriman, Seattle, Washington
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Creamy Raspberry Dessert

Do-ahead and delicious, this dessert is a favorite because of its pretty color, creamy texture and terrific flavor. A light, no-bake filling makes it easy. Try garnishing with fresh berries and sprigs of mint. —Julianne Johnson, Grove City, Minnesota
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Red, White & Blue Berry Trifle

This luscious trifle tastes best if made the day before serving. Keep additional berries on hand for decoration. —Kaia McShane, Munster, Indiana
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Caramel Peanut Fantasy

Packed with peanuts and gooey with caramel, this do-ahead treat is one sweet dream of a dessert to serve company. With an easy cookie crust and scrumptious candy bar layers, it goes together quickly—and will disappear just as fast! —Taste of Home Test Kitchen, Milwaukee, Wisconsin
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Sweet & Salty Peanut Butter Cheesecake

After a co-worker shared a recipe for a great bar cookie, I made it into a cheesecake using my standard recipe and tweaking it a bit. It’s a wonderful combination of sweet and salty. —Joyce Schamberger, Amboy, Illinois
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Frozen Mocha Torte

For an easy, make-ahead dessert that's elegant and luscious, try this recipe. The perfect blend of mocha and chocolate is in each cool, refreshing slice. —Aelita Kivirist, Glenview, Illinois
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Chocolate and Raspberry Cheesecake

You’ll fall in love with this sweet treat. Each silky slice is topped with juicy raspberries. Yes, you can have cheesecake without breaking the calorie budget. —Taste of Home Test Kitchen
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Not-Fried Ice Cream Cake

We created this ice cream cake to mimic the popular dessert in many Mexican restaurants without the deep frying. It’s a no-fuss treat that feeds a crowd, and it’s conveniently made ahead. —Taste of Home Test Kitchen
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Lovely Lemon Cheesecake

Wait for the oohs and aahs when you present this luxurious lemon cheesecake recipe. The lemon flavor gives it a bright, tangy flavor. —Margaret Allen, Abingdon, Virginia
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Coconut Cheesecake & Rhubarb Compote

I took my daughter’s love of cheesecake plus my mom’s love of coconut and rhubarb and ran with it. Try it with a smidge of chocolate sauce, too. —Wendy Rusch, Trego, Wisconsin
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Classic Tres Leches Cake

Tres leches means "three milks." This cake gets its name because it uses three kinds of milk—evaporated, condensed and cream. This cake's light and airy texture has made it a classic in Mexican kitchens for generations. —Taste of Home Test Kitchen
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Chocolate Swirled Cheesecake

This cheesecakes looks and tastes indulgent, but it's a lightened up version you can feel good about serving your family. —Kathy Shan, Toledo, Ohio
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Baklava Cheesecake

With sugared cranberries and rosemary sprigs, my unique baklava cheesecake makes a grand display for office parties and other special events. —Aryanna Gamble, New Orleans, Louisiana
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Chocolate Chip Cookie Dough Cheesecake

I created this recipe to combine two of my all-time favorites: cheesecake for the grown-up in me and chocolate chip cookie dough for the little girl in me. Sour cream offsets the sweetness and adds a nice tang. Everyone who tries this scrumptious cookie dough cheesecake loves it. —Julie Craig, Kewaskum, Wisconsin
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Lemon Dream Cheesecake

Light and creamy, this lemon cheesecake recipe is just the thing for a spring or summer day. —Bonnie Jost, Manitowoc, Wisconsin
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Pumpkin Cheesecake

When I was young we produced several ingredients for this longtime favorite on the farm. We raised pumpkins in our large vegetable garden, and made homemade butter and lots of sour cream using milk from our dairy herd. —Evonne Wurmnest, Normal, Illinois
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Mint Brownie Pie

I first served this treat to my family on St. Patrick's Day, and it was an instant success. Now I serve it year-round; in the winter, I leave out the green food coloring to make a cool white mint pie. —Karen Hayes,Conneaut Lake, Pennsylvania.
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Breezy Lemon-Berry Dessert

I love the combination of berries and lemon, and wanted to come up with a light, refreshing and tasty dessert that used them both. —Anna Ginsberg, Austin, Texas.
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Almond Fudge Cake

People are amazed that this luscious, moist and tender cake is a light dessert. I love the rich chocolate flavor and fruity sauce. —Mike Pickerel, Columbia, Missouri
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Cheesecake with Berry Sauce

This creamy cheesecake is a family tradition; I've even shipped it to my daughter as a special treat. Using frozen seasonal berries, it's an excellent dessert any time of year. —Jeanette Volker, Walton, Nebraska
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Raspberry & White Chocolate Cheesecake

My mom makes this cheesecake a lot because it's so good and really pretty. She calls it a "go-to" recipe. Someday I'll try to make it myself. —Charlotte Roos, Minneapolis, Minnesota
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Dulce de Leche Cheesecake

I'm originally from Paraguay, and dulce de leche reminds me of where I came from. If you can't find it at your grocery store, try caramel ice cream topping instead. It tastes different, but this decadent dessert will still be amazing. —Sonia Lipham, Ranburne, Alabama
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Strawberries and Champagne Cheesecake

I bake from scratch because I believe that love—and sweetened condensed milk—are the best ingredients. —Kathryn Work, Louisville, Kentucky
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Double Chocolate Almond Cheesecake

This cheesecake is easy to make—but it's definitely not easy to wait till the next day to eat it! The recipe is from a friend I used to work with. —Darlene Brenden, Salem, Oregon
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Peppermint Chip Cheesecake

I love to make cheesecakes and frequently give them as gifts or donate them to fundraisers. This one is very popular. —Gretchen Ely, West Lafayette, Indiana
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Giant Peanut Butter Ice Cream Sandwich

I created this giant peanut butter cookie cake for my husband, adding light and low-fat products to the cookie dough. It was so fantastic that I fixed it with conventional ingredients for guests. Since it can be made ahead of time and frozen, it cuts stress for busy hostesses. And really, who doesn't love peanut butter ice cream? —Joann Belack, Bradenton, Florida
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Baked Cranberry Pudding

This is an old-fashioned pudding that's a cranberry lover's delight. Serve warm topped with whipped cream for an elegant look, or in bowls with rich cream poured over for a homey touch. —Lucy Meyring, Walden, Colorado
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Fresh Plum Kuchen

In late summer when plums are in season, this tender fruit-topped cake is delectable! The plum slices look so appealing arranged in circles on top. For variety, I sometimes substitute fresh pear or apple slices instead. —Anna Daley, Montague, Prince Edward Island
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Pineapple Breeze Torte

This lovely torte features ladyfingers, a creamy filling and a crushed pineapple topping. It's a special treat for my large family and a must at Christmas. —Barbara Joyner, Franklin, Virginia
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Cranberry Cheesecake

Every year when the cranberries are harvested, my family looks forward to eating this cheesecake. —Nairda Monroe, Webberville, Michigan
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Frosty Peppermint Dessert

This creamy freeze with candy and a chocolate crust delivers make-ahead convenience. I'll often whip up two.—Carolyn Satterfield, Emporia, Kansas
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Creamy Tiramisu Cheesecake

The Italian word "tiramisu" means "pick-me-up" and refers to a dessert of ladyfinger sponge cake dipped in coffee, embracing mascarpone cheese. Work that in with cream cheese and you have a guaranteed picker-upper that redefines a classic. —Mrs. Priscilla Gilbert, Indian Harbour Beach, Florida
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Apple Bavarian Torte

A cookie-like crust holds the sensational filling of cream cheese, apples and almonds. This comforting apple torte will be welcomed addition to a bake sale or potluck. —Sheila Swift, Dobson, North Carolina
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Pistachio Cardamom Cheesecake

Cardamom has a sweet and warm taste that makes you think of clove, allspice and pepper all wrapped in one spice. Mix it with pistachios and add to cheesecake for a dessert that suggests the exotic flavors of India. —Carolyn Harkonnen, Loomis, California
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Honey Pecan Cheesecake

Birthdays and holidays are great times for cheesecake, and Christmas is ideal for this particular one. In our annual church bake-off, it won first place! —Tish Frish, Hampden, Maine
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Chocolate Malt Cheesecake

My mother-in-law loved chocolate malts—and cheesecakes, too. Can you guess who passed this recipe on to me? Sometimes, I substitute pretzel crumbs for the graham cracker crumbs. They make a surprisingly good crust! —Anita Moffett, Rewey, Wisconsin
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Chocolate Raspberry Cheesecake

My husband loves cheesecake, and this favorite is from a cookbook I bought long ago for $1 at a yard sale. We love raspberries and chocolate—what a match! —Mickey Turner, Grants Pass, Oregon
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Chocolate-Topped Strawberry Cheesecake

Creamy and airy, this gorgeous dessert is the perfect special something for a summer dinner party. I love the mix of smooth strawberry cheesecake and crumbly chocolate crust—and how elegant it looks on the table. —Kathy Berger, Dry Ridge, Kentucky
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Marbled Pumpkin Cheesecake

A gingersnap crust pairs well with the pumpkin and cream cheese filling. —Judy Shatzer, Upper Strasburg, Pennsylvania
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Refrigerator Lime Cheesecake

I made this for a Father's Day party, and it was a hit! I guarantee compliments when you serve this fantastic dessert. —Cher Anjema, Kleinburg, Ontario
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Nutty Caramel Ice Cream Cake

We made this frozen treat for a family birthday party, and we received endless comments on it. It’s truly fantastic! Be sure to try the recipe with other ice cream flavors.—Tina Stelzl, Waxhaw, North Carolina
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Pumpkin Charlotte

My mother-in-law gave me this recipe a while back and I just love it! I make it for my husband and his friends during hunting season and it's a big hit. —Lorelle Edgcomb, Granville, Illinois
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Roasted Banana & Pecan Cheesecake

We always keep bananas on hand, but with just two of us in the house, they usually ripen faster than we can eat them. That makes them perfect for roasting and baking into this cheesecake with a nutty crust. —Patricia Harmon, Baden, Pennsylvania
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Banana Split Brownie Pie

I often use Neapolitan in place of three different ice cream flavors to make this luscious dessert. You can bake the brownie crust days ahead, top it with the ice cream and freeze until you need it. —Tanna Walker, Salina, Kansas
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Grasshopper Cheesecake

What do you get when you combine a popular mint-chocolate drink with a cheesecake? Pure delight! Garnish the top with piped whipped cream and cookie crumbs. —Marie Rizzio, Interlochen, Michigan
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Chocolate-Cherry Ice Cream Cake

O say can you see this amazing dessert at your next gathering? I make it ahead of time and keep it in the freezer, wrapped in foil, for a week or so before serving.—Scarlett Elrod, Newnan, Georgia
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Hazelnut Brownie Bombe

I love making ice cream bombes—they look so elegant yet are incredibly simple to make. —Melissa Millwood, Lyman, South Carolina
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White Chocolate-Raspberry Mousse Cheesecake

Befitting Christmas Day dessert, a New Year's celebration or even a holiday tea party, one thing's for sure: These flavors are a match made in heaven. —Crystal Morris, Alliance, Ohio
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Strawberry Ice Cream Charlotte

My family loves ice cream cake, so they were delighted when I first presented this dessert. It's light, delicious and has a festive presentation. —Scarlett Elrod, Newman, Georgia

Emily Racette Parulski
Emily Racette Parulski is a Senior Editor for Taste of Home, specializing in email newsletters. When she’s not writing about food, she’s baking something sweet to feed her chocolate obsession.

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