Top 10 Best Cheesecake Recipe Collection: From Classic New York to Creative Flavors

New York Cheesecake

This classic New York Cheesecake recipe delivers the perfect rich, dense, and creamy texture that has made it an iconic dessert worldwide.

Ingredients

For the Crust:

• 1½ cups graham cracker crumbs
• ¼ cup granulated sugar
• 6 tablespoons unsalted butter, melted

For the Filling:

• 2 pounds (32 oz) cream cheese, room temperature
• 1 cup granulated sugar
• 4 large eggs, room temperature
• ? cup sour cream
• 2 teaspoons vanilla extract
• ¼ teaspoon salt

Instructions

1. Prepare the oven and pan: Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and wrap the bottom with aluminum foil to prevent leaks.
2. Make the crust: In a bowl, combine graham cracker crumbs, sugar, and melted butter until evenly moistened. Press mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then remove and set aside.
3. Prepare the filling: In a large mixing bowl, beat cream cheese with an electric mixer until smooth and fluffy, about 3-4 minutes. Gradually add sugar and beat until well combined.
4. Add eggs: Add eggs one at a time, beating well after each addition. Mix in sour cream, vanilla extract, and salt until just combined. Do not overmix.
5. Assemble and bake: Pour the filling over the crust and smooth the top. Place the springform pan in a large roasting pan and add hot water halfway up the sides (water bath method). Bake for 60-70 minutes until the center is almost set but still slightly jiggly.
6. Cool gradually: Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour. Remove from water bath and cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
7. Serve: Run a knife around the edges before removing the springform ring. Slice with a clean, warm knife between cuts. Serve chilled, optionally topped with fresh berries or fruit compote.

Tips: All ingredients should be at room temperature for the smoothest texture. The water bath prevents cracking and ensures even baking.

Classic Vanilla Cheesecake

This classic vanilla cheesecake recipe creates a smooth, creamy dessert with pure vanilla flavor that melts in your mouth.

Ingredients:

For the Crust:

• 1½ cups graham cracker crumbs
• ? cup melted butter
• ¼ cup granulated sugar
• Pinch of salt

For the Filling:

• 32 oz (4 packages) cream cheese, room temperature
• 1 cup granulated sugar
• 4 large eggs, room temperature
• ? cup sour cream
• 2 teaspoons pure vanilla extract
• ¼ cup all-purpose flour
• Pinch of salt

Instructions:

Prepare the Crust:

1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
2. In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and salt until mixture resembles wet sand.
3. Press mixture firmly into bottom of prepared pan using the bottom of a measuring cup.
4. Bake for 10 minutes, then remove and let cool. Reduce oven temperature to 325°F (160°C).

Make the Filling:

1. In a large bowl, beat cream cheese with an electric mixer until smooth and fluffy, about 3 minutes.
2. Gradually add sugar, beating until well combined.
3. Add eggs one at a time, beating well after each addition.
4. Mix in sour cream, vanilla extract, flour, and salt until just combined. Don’t overmix.
5. Pour filling over prepared crust and smooth the top.

Bake and Cool:

1. Place springform pan on a baking sheet. Bake for 55-65 minutes until center is almost set but still slightly jiggly.
2. Turn off oven and crack door open. Let cheesecake cool in oven for 1 hour.
3. Remove from oven and run a knife around edges to prevent cracking. Cool completely at room temperature.
4. Refrigerate for at least 4 hours or overnight before serving.

Serving:

Remove from springform pan and slice with a clean, warm knife. Serve plain or with fresh berries, fruit compote, or chocolate sauce. Store covered in refrigerator for up to 5 days.

Strawberry Cheesecake

This delicious Strawberry Cheesecake combines the rich, creamy texture of vanilla cheesecake with the sweet-tart flavor of fresh strawberries, creating a perfect dessert for any occasion.

Ingredients:

For the Crust:

• 1½ cups graham cracker crumbs
• ? cup melted butter
• ¼ cup granulated sugar

For the Cheesecake Filling:

• 32 oz (4 packages) cream cheese, softened
• 1 cup granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• ½ cup sour cream
• 2 tbsp all-purpose flour

For the Strawberry Topping:

• 2 cups fresh strawberries, hulled and sliced
• ½ cup strawberry jam or preserves
• 2 tbsp water
• 1 tbsp lemon juice

Instructions:

1. Prepare the crust: Preheat oven to 325°F (160°C). Mix graham cracker crumbs, melted butter, and sugar in a bowl. Press mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
2. Make the filling: In a large bowl, beat softened cream cheese until smooth and fluffy. Gradually add sugar, beating until well combined. Add eggs one at a time, beating well after each addition. Mix in vanilla extract, sour cream, and flour until just combined.
3. Bake the cheesecake: Pour filling over the prepared crust. Smooth the top with a spatula. Bake for 50-60 minutes, until the center is almost set but still slightly jiggly. Turn off oven and let cool in oven with door slightly open for 1 hour.
4. Chill: Remove from oven and cool completely at room temperature. Refrigerate for at least 4 hours or overnight.
5. Prepare strawberry topping: In a small saucepan, heat strawberry jam with water over medium heat until melted. Stir in lemon juice and let cool slightly. Arrange sliced strawberries on top of chilled cheesecake and brush with the strawberry glaze.
6. Serve: Run a knife around the edge of the pan before removing the springform ring. Slice with a clean, sharp knife wiped between cuts. Serve chilled and enjoy!

Tips: For best results, ensure all ingredients are at room temperature before mixing. This prevents lumps and creates a smoother texture.

Chocolate Cheesecake

This decadent chocolate cheesecake combines the richness of chocolate with the smooth, creamy texture of traditional cheesecake. Perfect for chocolate lovers and special occasions.

Ingredients:

For the Crust:

• 1½ cups chocolate graham cracker crumbs
• ¼ cup granulated sugar
• 6 tablespoons unsalted butter, melted

For the Chocolate Cheesecake Filling:

• 32 oz (4 packages) cream cheese, softened
• 1 cup granulated sugar
• 4 large eggs
• 1 cup sour cream
• 2 teaspoons vanilla extract
• 8 oz dark chocolate, melted and cooled
• ¼ cup unsweetened cocoa powder
• 2 tablespoons all-purpose flour

For the Topping (Optional):

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• Chocolate shavings or cocoa powder for garnish

Instructions:

Prepare the Crust:

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, combine chocolate graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened.
3. Press the mixture firmly into the bottom of a 9-inch springform pan.
4. Bake for 10 minutes, then remove and set aside. Reduce oven temperature to 325°F (160°C).

Make the Chocolate Cheesecake Filling:

1. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
2. Gradually add sugar and beat until well combined.
3. Add eggs one at a time, beating well after each addition.
4. Mix in sour cream and vanilla extract until smooth.
5. In a separate bowl, whisk together the melted chocolate, cocoa powder, and flour until smooth.
6. Gradually fold the chocolate mixture into the cream cheese mixture until fully incorporated and no streaks remain.

Bake the Cheesecake:

1. Pour the chocolate filling over the prepared crust, spreading evenly.
2. Place the springform pan on a baking sheet to catch any leaks.
3. Bake for 55-65 minutes, or until the center is almost set but still slightly jiggly.
4. Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour.
5. Remove from oven and run a knife around the edges to loosen. Cool completely at room temperature.
6. Refrigerate for at least 4 hours or overnight before serving.

Prepare the Topping (Optional):

1. Whip heavy cream and powdered sugar until soft peaks form.
2. Spread or pipe over the chilled cheesecake.
3. Garnish with chocolate shavings or dust with cocoa powder.

Serving:

Remove the cheesecake from the springform pan and transfer to a serving plate. Use a sharp knife dipped in warm water and wiped clean between cuts for neat slices. Serve chilled and enjoy this rich, indulgent dessert!

Tips: Make sure all ingredients are at room temperature for smooth mixing. For best results, use a water bath (bain-marie) by wrapping the bottom of the springform pan in foil and placing it in a larger pan with hot water halfway up the sides during baking to prevent cracks.

Oreo Cheesecake

This delicious no-bake Oreo Cheesecake combines the rich creaminess of traditional cheesecake with the beloved cookies-and-cream flavor of Oreo cookies. Perfect for any occasion!

Ingredients:

For the Crust:

• 24 Oreo cookies (including cream filling)
• 4 tablespoons melted butter

For the Filling:

• 24 oz (680g) cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1½ cups heavy whipping cream
• 20 Oreo cookies, crushed (reserve some for topping)

Instructions:

1. Prepare the crust: Place 24 Oreo cookies in a food processor and pulse until finely crushed. Mix with melted butter until well combined. Press mixture firmly into the bottom of a 9-inch springform pan. Refrigerate while preparing filling.
2. Make the filling: In a large bowl, beat softened cream cheese until smooth and fluffy, about 3-4 minutes. Gradually add powdered sugar and vanilla extract, beating until well combined.
3. Whip the cream: In a separate bowl, whip heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined.
4. Add Oreos: Fold in the crushed Oreo cookies, reserving some for decoration. Pour the filling over the prepared crust and smooth the top.
5. Chill: Cover and refrigerate for at least 4 hours or overnight until set. Before serving, garnish with remaining crushed Oreos and whole Oreo halves if desired.
6. Serve: Run a knife around the edges before removing from springform pan. Slice with a sharp knife, cleaning between cuts for neat slices.

Tips: For best results, ensure cream cheese is at room temperature before mixing. This cheesecake can be made up to 2 days ahead and stored covered in the refrigerator.

Blueberry Cheesecake

This delightful Blueberry Cheesecake combines the rich creaminess of traditional cheesecake with the fresh, tangy burst of blueberries. Perfect for summer gatherings or any special occasion.

Ingredients:

For the Crust:

• 1½ cups graham cracker crumbs
• ? cup melted butter
• ¼ cup granulated sugar

For the Cheesecake Filling:

• 4 packages (8 oz each) cream cheese, softened
• 1 cup granulated sugar
• 4 large eggs
• 1 cup sour cream
• ¼ cup all-purpose flour
• 1 tsp vanilla extract
• ½ cup fresh blueberries

For the Blueberry Compote Topping:

• 2 cups fresh blueberries
• ½ cup granulated sugar
• 2 tbsp cornstarch
• 2 tbsp lemon juice
• 1 tbsp water

Instructions:

1. Prepare the crust: Preheat oven to 350°F (175°C). Mix graham cracker crumbs, melted butter, and sugar in a bowl. Press mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
2. Make the filling: In a large bowl, beat cream cheese until smooth and creamy. Gradually add sugar, beating until well combined. Add eggs one at a time, beating well after each addition. Mix in sour cream, flour, and vanilla extract until smooth. Gently fold in ½ cup fresh blueberries.
3. Bake the cheesecake: Pour filling over the crust. Smooth the top with a spatula. Bake for 55-60 minutes, or until the center is almost set. Turn off oven and let cheesecake cool in oven with door slightly ajar for 1 hour.
4. Prepare the compote: In a saucepan, combine blueberries, sugar, cornstarch, lemon juice, and water. Cook over medium heat, stirring gently, until mixture thickens and blueberries burst (about 8-10 minutes). Let cool completely.
5. Chill and serve: Remove cheesecake from oven and run a knife around the edge to loosen from pan. Cool completely at room temperature, then refrigerate for at least 4 hours or overnight. Before serving, spread the blueberry compote evenly over the top of the cheesecake.

Serving Tips: Cut with a sharp knife dipped in warm water and wiped clean between cuts. Garnish with fresh blueberries and mint leaves if desired. Store covered in refrigerator for up to 5 days.

Lemon Cheesecake

This refreshing Lemon Cheesecake combines the creamy richness of traditional cheesecake with bright, tangy lemon flavors. Perfect for those who prefer a lighter, less sweet dessert.

Ingredients:

For the Crust:

• 1½ cups graham cracker crumbs
• ¼ cup granulated sugar
• 6 tablespoons melted butter

For the Filling:

• 24 oz (3 packages) cream cheese, softened
• ¾ cup granulated sugar
• 3 large eggs
• ½ cup fresh lemon juice
• 2 tablespoons lemon zest
• 1 teaspoon vanilla extract
• ¼ cup sour cream

For the Topping:

• 1 cup sour cream
• 2 tablespoons powdered sugar
• 1 tablespoon lemon zest
• Thin lemon slices for garnish

Instructions:

1. Prepare the pan: Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the bottom with aluminum foil.
2. Make the crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then remove and set aside.
3. Prepare the filling: In a large bowl, beat softened cream cheese until smooth and creamy. Gradually add sugar and beat until well combined.
4. Add eggs and flavorings: Beat in eggs one at a time, then add fresh lemon juice, lemon zest, vanilla extract, and sour cream. Mix until just combined – don’t overmix.
5. Bake the cheesecake: Pour filling over the crust. Place springform pan in a larger roasting pan and add hot water halfway up the sides. Bake for 50-60 minutes until center is almost set.
6. Cool gradually: Turn off oven and crack the door open. Let cheesecake cool in oven for 1 hour, then remove and cool completely at room temperature.
7. Make the topping: Mix sour cream, powdered sugar, and lemon zest. Spread over cooled cheesecake.
8. Chill and serve: Refrigerate for at least 4 hours or overnight. Before serving, run a knife around edges to loosen, then remove springform ring. Garnish with thin lemon slices and serve chilled.

Tips: For best results, ensure all ingredients are at room temperature before mixing. The water bath helps prevent cracking. Store covered in refrigerator for up to 5 days.

Pumpkin Cheesecake

Ingredients:

For the crust:

• 1½ cups graham cracker crumbs
• ? cup melted butter
• ¼ cup granulated sugar

For the filling:

• 24 oz (3 packages) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 cup pumpkin puree
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• ¼ tsp salt
• ½ cup sour cream

Instructions:

1. Prepare the oven: Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan.
2. Make the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until evenly moistened. Press the mixture firmly into the bottom of the prepared pan.
3. Prepare the filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add sugar and beat until well combined.
4. Add eggs: Beat in eggs one at a time, mixing well after each addition.
5. Add pumpkin and spices: Mix in pumpkin puree, vanilla extract, cinnamon, nutmeg, ginger, and salt until smooth.
6. Finish the filling: Fold in sour cream until just combined. Pour the filling over the crust.
7. Bake: Place the pan on a baking sheet and bake for 55-60 minutes, or until the center is almost set but still slightly jiggly.
8. Cool: Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour. Then remove and cool completely at room temperature.
9. Chill: Refrigerate for at least 4 hours or overnight before serving.
10. Serve: Run a knife around the edges before removing the springform ring. Slice and serve chilled. Optionally, top with whipped cream or caramel sauce.

Tips: For best results, ensure all ingredients are at room temperature before mixing. This prevents lumps and creates a smoother texture.

Raspberry Cheesecake

This elegant Raspberry Cheesecake combines the tartness of fresh raspberries with a smooth, creamy cheesecake filling. Perfect for special occasions or when you want to impress your guests.

Ingredients:

For the Crust:

• 1½ cups graham cracker crumbs
• ? cup melted butter
• ¼ cup granulated sugar

For the Cheesecake Filling:

• 24 oz (3 packages) cream cheese, softened
• ¾ cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• ½ cup sour cream
• ¼ cup all-purpose flour

For the Raspberry Layer:

• 1½ cups fresh raspberries
• ¼ cup granulated sugar
• 2 tbsp cornstarch
• 1 tbsp lemon juice

For Garnish:

• Fresh raspberries
• Raspberry coulis
• Powdered sugar for dusting

Instructions:

1. Prepare the crust: Preheat oven to 350°F (175°C). Mix graham cracker crumbs, melted butter, and sugar in a bowl. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
2. Make raspberry mixture: In a small saucepan, combine raspberries, sugar, cornstarch, and lemon juice. Cook over medium heat for 5-7 minutes until thickened. Strain to remove seeds if desired. Set aside to cool.
3. Prepare cheesecake filling: In a large bowl, beat cream cheese until smooth. Gradually add sugar, beating until well combined. Add eggs one at a time, then vanilla extract, sour cream, and flour. Mix until just combined.
4. Assemble: Pour half of the cheesecake mixture over the crust. Spoon half of the raspberry mixture on top, then swirl gently with a knife. Add remaining cheesecake mixture, then top with remaining raspberry mixture and swirl again.
5. Bake: Reduce oven temperature to 325°F (160°C). Bake for 50-60 minutes until center is almost set. Turn off oven and leave door slightly open for 1 hour.
6. Cool and chill: Remove from oven and cool completely at room temperature. Refrigerate for at least 4 hours or overnight.
7. Serve: Before serving, run a knife around the edges and remove springform ring. Garnish with fresh raspberries, drizzle with raspberry coulis, and dust with powdered sugar.

Tips: For best results, ensure all ingredients are at room temperature before mixing. The cheesecake can be made up to 2 days ahead and stored covered in the refrigerator.

Caramel Cheesecake

This rich and indulgent Caramel Cheesecake combines the creamy texture of classic cheesecake with the sweet, buttery flavor of homemade caramel sauce. Perfect for special occasions or when you want to treat yourself to something truly decadent.

For the Crust:

• 1½ cups graham cracker crumbs
• ? cup melted butter
• ¼ cup granulated sugar
• Pinch of salt

For the Caramel Sauce:

• 1 cup granulated sugar
• 6 tablespoons butter, cubed
• ½ cup heavy cream
• 1 teaspoon vanilla extract
• ½ teaspoon salt

For the Cheesecake Filling:

• 32 oz (4 packages) cream cheese, softened
• 1 cup granulated sugar
• 4 large eggs
• 1 cup sour cream
• ½ cup heavy cream
• 2 teaspoons vanilla extract
• ½ cup caramel sauce (from above)

Instructions:

Prepare the Crust:

1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
2. In a bowl, combine graham cracker crumbs, melted butter, sugar, and salt.
3. Press mixture firmly into the bottom of the prepared pan.
4. Bake for 10 minutes, then remove and let cool. Reduce oven temperature to 325°F (160°C).

Make the Caramel Sauce:

1. In a heavy-bottomed saucepan, heat sugar over medium heat, stirring constantly until melted and amber colored.
2. Add butter and stir until melted (mixture will bubble vigorously).
3. Slowly pour in cream while stirring continuously.
4. Remove from heat and stir in vanilla and salt. Set aside to cool.

Prepare the Cheesecake:

1. In a large bowl, beat cream cheese until smooth and fluffy.
2. Gradually add sugar and beat until well combined.
3. Add eggs one at a time, beating well after each addition.
4. Mix in sour cream, heavy cream, and vanilla extract.
5. Reserve ½ cup of caramel sauce for topping. Gently fold the remaining caramel into the cheesecake batter.
6. Pour filling over the crust and smooth the top.

Bake and Cool:

1. Place pan in a larger roasting pan and add hot water halfway up the sides.
2. Bake for 55-65 minutes until center is almost set but still slightly jiggly.
3. Turn off oven and crack door open. Let cool in oven for 1 hour.
4. Remove from water bath and cool completely at room temperature.
5. Refrigerate for at least 4 hours or overnight.

Serve:

1. Run a knife around edges to loosen, then remove springform pan sides.
2. Drizzle with reserved caramel sauce before serving.
3. Cut with a clean, warm knife for best results.

Tips: For best results, ensure all ingredients are at room temperature before mixing. The cheesecake can be made up to 2 days ahead and stored covered in the refrigerator.

With these 10 incredible cheesecake recipe options at your fingertips, you’re equipped to create dessert magic for any occasion. From the timeless elegance of Classic Vanilla to the seasonal warmth of Pumpkin Cheesecake, each recipe offers its own unique charm and flavor profile. Don’t be afraid to experiment with toppings, mix flavors, or put your own creative spin on these classics. Remember, the best cheesecake recipe is the one that brings joy to your table and smiles to the faces of those you share it with. So preheat that oven, gather your ingredients, and embark on your cheesecake-making adventure – your taste buds will thank you!