Who can resist the creamy, dreamy delight of a perfectly baked cheesecake? Whether you’re a seasoned baker or just starting out, our roundup of 20 Delicious Cheesecake Recipes is sure to inspire your next dessert adventure. From classic New York-style to innovative twists that’ll surprise your taste buds, there’s a slice of heaven here for everyone. Dive in and discover your new favorite!
Classic New York Cheesecake
There’s nothing quite like the creamy, dreamy texture of a Classic New York Cheesecake. This recipe promises that iconic dense yet smooth bite, with a buttery graham cracker crust that’s simply irresistible.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- 4 (8 oz) packages cream cheese, softened
- 1 1/4 cups granulated sugar
- 4 large eggs
- 1/4 cup sour cream
- 1 tbsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat oven to 325°F. Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of a 9-inch springform pan.
- Beat cream cheese and 1 1/4 cups sugar until smooth. Add eggs one at a time, then sour cream, vanilla, and salt, beating just until combined.
- Pour filling over crust. Bake for 55 minutes until the edges are set but the center slightly jiggles.
- Turn off oven; leave cheesecake inside with the door ajar for 1 hour. Chill in the fridge for at least 4 hours before serving.
What sets this cheesecake apart is the slow cooling process, ensuring a crack-free top and that signature creamy texture.
Tip: For an extra smooth filling, make sure all ingredients are at room temperature before mixing.
Strawberry Swirl Cheesecake
This Strawberry Swirl Cheesecake is a dreamy, creamy dessert that combines the tangy sweetness of strawberries with the rich, smooth texture of classic cheesecake. Perfect for impressing guests or treating yourself to a slice of heaven.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- 24 oz cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup strawberry puree
- 1 tbsp lemon juice
Instructions
- Preheat your oven to 325°F. Mix 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 6 tbsp melted butter in a bowl. Press firmly into the bottom of a 9-inch springform pan.
- Beat 24 oz cream cheese and 3/4 cup granulated sugar until smooth. Add 3 eggs, one at a time, then stir in 1 tsp vanilla extract.
- Pour the cream cheese mixture over the crust. Drop spoonfuls of 1/2 cup strawberry puree on top and swirl with a knife.
- Bake for 45 minutes until the center is almost set. Turn off the oven, leave the door slightly open, and let the cheesecake cool inside for 1 hour.
- Refrigerate for at least 4 hours before serving. The contrast between the creamy cheesecake and the vibrant strawberry swirl makes every bite a delightful surprise.
Tip: For an extra glossy strawberry swirl, strain the puree to remove seeds before swirling into the cheesecake.
Chocolate Lover’s Cheesecake
Indulge in the ultimate dessert with this Chocolate Lover’s Cheesecake, a rich and creamy delight that’s surprisingly simple to make at home.
Ingredients
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup semi-sweet chocolate chips, melted
- 1/2 cup heavy cream
Instructions
- Preheat your oven to 325°F. Mix 1 1/2 cups chocolate cookie crumbs, 1/4 cup granulated sugar, and 6 tbsp melted butter in a bowl. Press firmly into the bottom of a 9-inch springform pan.
- Beat 24 oz softened cream cheese, 1 cup granulated sugar, and 1 tsp vanilla extract until smooth. Add eggs one at a time, beating well after each addition.
- Stir in 1 cup melted semi-sweet chocolate chips until fully incorporated. Pour over the crust in the pan.
- Bake for 45-50 minutes until the center is almost set. Cool on a wire rack for 10 minutes, then run a knife around the edge to loosen. Cool completely before refrigerating for 4 hours.
- Warm 1/2 cup heavy cream and pour over the cheesecake before serving for a glossy chocolate finish.
The magic of this cheesecake lies in its velvety texture and the double chocolate hit from the crust to the ganache topping.
Tip: For an extra chocolatey experience, sprinkle chocolate shavings on top before serving.
Lemon Blueberry Cheesecake
This Lemon Blueberry Cheesecake is a creamy dream with a tangy twist, perfect for those who love a dessert that’s both rich and refreshing.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- 24 oz cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1 tbsp lemon zest
- 1/4 cup lemon juice
- 1 tsp vanilla extract
- 1 1/2 cups fresh blueberries
Instructions
- Preheat your oven to 325°F. Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of a 9-inch springform pan.
- Beat cream cheese and 3/4 cup sugar until smooth. Add eggs one at a time, then stir in sour cream, lemon zest, lemon juice, and vanilla extract.
- Gently fold in blueberries. Pour over the crust.
- Bake for 50-55 minutes until the center is almost set. Cool in the pan on a wire rack, then refrigerate for at least 4 hours.
The burst of blueberries and the zesty lemon make this cheesecake a standout, with a texture that’s perfectly smooth yet studded with juicy berries.
Tip: For a cleaner slice, dip your knife in hot water before cutting each piece.
Pumpkin Spice Cheesecake
This Pumpkin Spice Cheesecake is the ultimate fall dessert, blending the creamy richness of cheesecake with the warm, comforting flavors of pumpkin spice.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 (8 oz) packages cream cheese, softened
- 3/4 cup granulated sugar
- 1 cup canned pumpkin puree
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
Instructions
- Preheat oven to 325°F. Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of a 9-inch springform pan.
- Bake crust for 10 minutes. Let cool.
- Beat cream cheese and 3/4 cup sugar until smooth. Add pumpkin puree, eggs, vanilla, cinnamon, nutmeg, cloves, and ginger. Mix well.
- Pour filling over crust. Bake for 50-55 minutes until center is almost set.
- Cool in pan on a wire rack for 10 minutes. Run a knife around edge; cool completely before refrigerating for 4 hours.
The secret to this cheesecake’s velvety texture? The perfect blend of spices and pumpkin puree, creating a dessert that’s as smooth as it is flavorful.
Tip: For an extra smooth filling, make sure all ingredients are at room temperature before mixing.
Oreo Cookie Cheesecake
Who can resist the creamy, dreamy combination of Oreo cookies and cheesecake? This Oreo Cookie Cheesecake is a no-bake wonder that’s as fun to make as it is to eat.
Ingredients
- 24 Oreo cookies, divided
- 3 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1/4 cup powdered sugar
Instructions
- Crush 18 Oreo cookies into fine crumbs. Mix with melted butter and press into the bottom of a 9-inch springform pan to form the crust. Chill for 10 minutes.
- In a large bowl, beat the cream cheese, granulated sugar, and vanilla extract until smooth.
- In another bowl, whip the heavy cream and powdered sugar until stiff peaks form. Fold into the cream cheese mixture.
- Chop the remaining 6 Oreo cookies and gently fold into the filling. Pour over the crust and smooth the top.
- Refrigerate for at least 4 hours, or until set. Serve chilled.
The magic of this cheesecake lies in its layers of texture—crunchy crust, creamy filling, and chunks of Oreo cookies in every bite.
Tip: For an extra Oreo punch, sprinkle some cookie crumbs on top before serving.
Raspberry White Chocolate Cheesecake
Indulge in the creamy delight of Raspberry White Chocolate Cheesecake, a perfect blend of tangy raspberries and sweet white chocolate that promises to be the star of any dessert table.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup white chocolate chips, melted
- 1 cup fresh raspberries
- 1/4 cup raspberry jam
Instructions
- Preheat oven to 325°F. Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of a 9-inch springform pan.
- Bake crust for 10 minutes. Let cool.
- Beat cream cheese and 1 cup sugar until smooth. Add eggs one at a time, then vanilla. Stir in melted white chocolate.
- Pour over crust. Drop spoonfuls of raspberry jam and swirl with a knife. Top with raspberries.
- Bake for 55 minutes until center is almost set. Cool in oven with door ajar for 1 hour, then refrigerate for 4 hours.
The swirls of raspberry jam not only add a burst of flavor but also create a stunning marble effect that makes this cheesecake as beautiful as it is delicious.
Tip: For cleaner slices, dip your knife in hot water before cutting each piece.
Peanut Butter Cup Cheesecake
Indulge in the ultimate dessert fusion with this Peanut Butter Cup Cheesecake, where rich peanut butter meets creamy cheesecake in a decadent treat that’s sure to impress.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup mini peanut butter cups, chopped
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
Instructions
- Preheat your oven to 325°F. Mix 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 1/2 cup melted butter. Press into the bottom of a 9-inch springform pan.
- Beat 24 ounces cream cheese, 1 cup peanut butter, and 1 cup granulated sugar until smooth. Add 1 teaspoon vanilla extract and 3 eggs, one at a time, mixing well after each addition.
- Fold in 1 cup chopped mini peanut butter cups. Pour over the crust and bake for 45 minutes until the center is almost set.
- Cool for 10 minutes, then run a knife around the edge. Cool completely before refrigerating for 4 hours.
- Melt 1/2 cup chocolate chips with 1/4 cup heavy cream, stirring until smooth. Drizzle over the cheesecake before serving.
The magic of this cheesecake lies in the surprise bites of peanut butter cups hidden within, creating a playful texture contrast against the smooth filling.
Tip: For an extra crunch, sprinkle some crushed peanut butter cups on top of the chocolate drizzle.
Caramel Apple Cheesecake
This Caramel Apple Cheesecake combines the creamy richness of cheesecake with the sweet, tangy flavors of caramel and apple, creating a dessert that’s irresistibly decadent.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 medium apples, peeled and finely chopped
- 1/2 cup caramel sauce
- 1/2 tsp ground cinnamon
Instructions
- Preheat your oven to 350°F. In a bowl, mix 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 1/2 cup melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- In another bowl, beat the softened cream cheese and 1/2 cup granulated sugar until smooth. Add the eggs one at a time, then stir in 1 tsp vanilla extract.
- Pour the cream cheese mixture over the crust. In a separate bowl, toss the chopped apples with 1/2 tsp ground cinnamon, then scatter them over the cream cheese layer. Drizzle with 1/2 cup caramel sauce.
- Bake for 40 minutes, or until the center is almost set. Cool on a wire rack, then refrigerate for at least 4 hours before serving.
The swirl of caramel and the tender bits of apple in every bite make this cheesecake a standout dessert that’s as beautiful as it is tasty.
Tip: For an extra caramel kick, warm additional caramel sauce and drizzle over each slice just before serving.
Black Forest Cheesecake
Dive into the decadent layers of this Black Forest Cheesecake, where rich chocolate meets tart cherries in a dessert that’s as stunning as it is delicious.
Ingredients
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup cherry pie filling
- 1/2 cup semi-sweet chocolate chips, melted
- Whipped cream and fresh cherries for garnish
Instructions
- Preheat oven to 325°F. Mix chocolate cookie crumbs and melted butter; press into the bottom of a 9-inch springform pan.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and sour cream, mixing well after each.
- Pour half the batter over crust. Dollop with cherry pie filling and swirl gently. Top with remaining batter.
- Bake for 45-50 minutes until center is almost set. Cool in pan on a wire rack for 10 minutes, then chill for 4 hours.
- Drizzle with melted chocolate, then garnish with whipped cream and cherries before serving.
The magic of this cheesecake lies in the cherry swirls that peek through the creamy layers, offering a burst of flavor in every bite.
Tip: For cleaner slices, dip your knife in hot water and wipe it clean between cuts.
Key Lime Cheesecake
This Key Lime Cheesecake is a creamy, tangy delight that brings a slice of the tropics right to your table, perfect for those who love a dessert that’s both refreshing and indulgent.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tbsp unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1/2 cup key lime juice
- 1 tbsp key lime zest
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 325°F. Mix 1 1/2 cups graham cracker crumbs, 1/3 cup granulated sugar, and 6 tbsp melted butter until combined. Press firmly into the bottom of a 9-inch springform pan.
- Bake the crust for 10 minutes, then let it cool. Reduce oven temperature to 300°F.
- Beat the cream cheese and 1 cup granulated sugar until smooth. Add eggs one at a time, then mix in 1/2 cup sour cream, 1/2 cup key lime juice, 1 tbsp key lime zest, and 1 tsp vanilla extract until just combined.
- Pour the filling over the crust. Bake for 55-60 minutes until the edges are set but the center slightly jiggles.
- Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Then refrigerate for at least 4 hours before serving.
The zest in this cheesecake not only adds a vibrant color but also intensifies the key lime flavor, making each bite a perfect balance of sweet and tart.
Tip: For smoother slices, dip your knife in hot water and wipe it clean between cuts.
Tiramisu Cheesecake
Imagine combining the creamy richness of cheesecake with the bold coffee flavors of tiramisu—this Tiramisu Cheesecake is a dream come true for dessert lovers!
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- 24 oz cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup strong brewed coffee, cooled
- 1 tbsp coffee liqueur (optional)
- 1 cup mascarpone cheese
- 1/4 cup powdered sugar
- 1/2 cup heavy cream
- Cocoa powder, for dusting
Instructions
- Preheat oven to 325°F. Mix graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes, then cool.
- Beat cream cheese and 3/4 cup granulated sugar until smooth. Add eggs one at a time, then vanilla. Pour over crust.
- Bake for 45 minutes until center is almost set. Cool completely, then refrigerate for 4 hours.
- Mix brewed coffee and coffee liqueur. Brush over cooled cheesecake.
- Beat mascarpone, powdered sugar, and heavy cream until stiff peaks form. Spread over cheesecake. Dust with cocoa powder before serving.
The magic of this dessert lies in the coffee-soaked layers that perfectly complement the creamy mascarpone topping—a true showstopper at any gathering.
Tip: For an extra kick, add a splash of coffee liqueur to the whipped cream topping.
Red Velvet Cheesecake
Dive into the decadent world of desserts with this Red Velvet Cheesecake, a stunning blend of rich cocoa and creamy cheesecake that’s sure to impress.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup unsweetened cocoa powder
- 1 tbsp red food coloring
- 2 tsp vanilla extract
- 1/2 cup sour cream
Instructions
- Preheat your oven to 325°F. Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of a 9-inch springform pan.
- Beat cream cheese and 1 cup sugar until smooth. Add eggs one at a time, then blend in cocoa, food coloring, and vanilla.
- Stir in sour cream until just combined. Pour over crust.
- Bake for 50-55 minutes until the center is almost set. Cool in pan on a wire rack, then refrigerate for 4 hours.
The vibrant red hue against the creamy cheesecake creates a visually stunning dessert that’s as delightful to look at as it is to eat.
Tip: For clean slices, dip your knife in hot water before cutting each piece.
Mocha Cheesecake
Indulge in the rich, creamy delight of Mocha Cheesecake, where the bold flavors of coffee and chocolate blend seamlessly into a dessert that’s as luxurious as it is comforting.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 cup strong brewed coffee, cooled
- 1/4 cup cocoa powder
- 1/2 cup semi-sweet chocolate chips, melted
Instructions
- Preheat your oven to 325°F. Mix 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 6 tbsp melted butter until combined. Press firmly into the bottom of a 9-inch springform pan.
- Beat 24 oz softened cream cheese and 1 cup granulated sugar until smooth. Add 3 eggs, one at a time, blending well after each.
- Stir in 1 tsp vanilla extract, 1/4 cup cooled coffee, and 1/4 cup cocoa powder until fully incorporated. Pour over the crust.
- Bake for 45-50 minutes until the center is just set. Cool completely, then drizzle with 1/2 cup melted semi-sweet chocolate chips.
- Chill for at least 4 hours before serving. The mocha flavor deepens as it chills, making every bite a perfect balance of coffee and chocolate.
Tip: For an extra coffee kick, sprinkle finely ground espresso beans on top before serving.
Banana Cream Cheesecake
This Banana Cream Cheesecake is a dreamy twist on the classic, combining the creamy richness of cheesecake with the sweet, comforting flavor of bananas.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- 3 ripe bananas, mashed
- 2 tbsp lemon juice
- 24 oz cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup heavy cream
- 2 tbsp powdered sugar
Instructions
- Preheat oven to 325°F. Mix graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Press into the bottom of a 9-inch springform pan.
- Bake crust for 10 minutes. Let cool.
- In a bowl, combine mashed bananas and lemon juice. Set aside.
- Beat cream cheese and 3/4 cup granulated sugar until smooth. Add eggs one at a time, then vanilla. Fold in banana mixture.
- Pour filling over crust. Bake for 45 minutes until center is set. Cool, then refrigerate for 4 hours.
- Whip heavy cream and powdered sugar until stiff peaks form. Spread over cheesecake before serving.
The banana layer adds a moist, fruity depth that makes this cheesecake irresistibly different. Perfect for when you want to impress with minimal fuss.
Tip: For an extra banana punch, slice a banana and arrange on top of the whipped cream.
Salted Caramel Cheesecake
Indulge in the perfect balance of sweet and salty with this decadent Salted Caramel Cheesecake, a showstopper that’s surprisingly simple to make at home.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- 24 oz cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup salted caramel sauce, plus extra for drizzling
- 1/2 tsp sea salt
Instructions
- Preheat your oven to 325°F. Mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press firmly into the bottom of a 9-inch springform pan.
- Bake the crust for 10 minutes, then let it cool. Reduce oven temperature to 300°F.
- Beat cream cheese and 3/4 cup sugar until smooth. Add eggs one at a time, then vanilla, mixing well after each.
- Pour half the batter over the crust. Drizzle with 1/4 cup caramel sauce and sprinkle with 1/4 tsp sea salt. Swirl gently with a knife. Repeat with remaining batter, caramel, and salt.
- Bake for 55 minutes until the center is almost set. Turn off the oven; let the cheesecake sit inside for 1 hour with the door slightly open.
- Chill for at least 4 hours. Drizzle with extra caramel before serving.
The magic of this cheesecake lies in the layers of caramel and salt, creating a rich flavor that’s irresistibly smooth with every bite.
Tip: For cleaner slices, dip your knife in hot water and wipe it clean between cuts.
Cherry Cheesecake
Indulge in the creamy delight of this Cherry Cheesecake, a perfect blend of tangy and sweet that’s sure to impress at any gathering.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- 1 can (21 oz) cherry pie filling
Instructions
- Preheat your oven to 325°F. Mix 1 1/2 cups graham cracker crumbs with 1/4 cup sugar and 1/2 cup melted butter. Press firmly into the bottom of a 9-inch springform pan.
- Beat 24 oz cream cheese with 3/4 cup sugar until smooth. Add 3 eggs, one at a time, then stir in 1 tsp vanilla and 1 cup sour cream until well combined.
- Pour the filling over the crust. Bake for 45 minutes, then turn off the oven and let the cheesecake sit inside for another hour to set.
- Chill in the refrigerator for at least 4 hours. Top with 1 can cherry pie filling before serving.
The secret to its velvety texture? The slow cooling process in the oven, which prevents cracks and ensures a smooth finish.
Tip: For an extra crunch, toast the graham cracker crumbs before mixing with butter and sugar.
Matcha Green Tea Cheesecake
Dive into the creamy, dreamy world of this Matcha Green Tea Cheesecake, where the earthy tones of matcha perfectly balance the sweet, tangy cream cheese filling.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- 2 (8 oz) packages cream cheese, softened
- 3/4 cup granulated sugar
- 2 tbsp matcha green tea powder
- 1 tsp vanilla extract
- 2 large eggs
- 1/2 cup heavy cream
Instructions
- Preheat your oven to 325°F. Mix 1 1/2 cups graham cracker crumbs, 1/4 cup sugar, and 6 tbsp melted butter until combined. Press firmly into the bottom of a 9-inch springform pan.
- Bake the crust for 10 minutes, then let it cool. Reduce oven temperature to 300°F.
- Beat the cream cheese until smooth. Gradually add 3/4 cup sugar, 2 tbsp matcha powder, and 1 tsp vanilla, beating until fluffy.
- Add eggs one at a time, then mix in 1/2 cup heavy cream until just combined. Pour over the crust.
- Bake for 45-50 minutes until the edges are set but the center slightly jiggles. Turn off the oven; let the cheesecake sit inside for 1 hour with the door ajar.
- Chill in the fridge for at least 4 hours before serving.
The subtle bitterness of matcha cuts through the richness of the cheesecake, creating a dessert that’s as sophisticated as it is satisfying.
Tip: For a smoother matcha flavor, sift the powder before adding it to the cream cheese mixture.
Blueberry Lemonade Cheesecake
This Blueberry Lemonade Cheesecake is a refreshing twist on the classic dessert, combining the tangy zest of lemonade with the sweet burst of blueberries for a perfect summer treat.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- 24 oz cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1 cup fresh blueberries
Instructions
- Preheat oven to 325°F. Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of a 9-inch springform pan.
- Bake crust for 10 minutes. Let cool.
- Beat cream cheese and 3/4 cup sugar until smooth. Add eggs one at a time, then mix in sour cream, lemon juice, lemon zest, and vanilla extract.
- Pour filling over crust. Scatter blueberries on top.
- Bake for 45 minutes until the center is almost set. Turn off oven; leave cheesecake inside for 1 hour with the door slightly open.
- Chill for at least 4 hours before serving.
The magic of this cheesecake lies in the lemonade-infused filling, offering a bright contrast to the rich, creamy texture and the juicy blueberries.
Tip: For an extra lemony kick, drizzle with a homemade lemon glaze before serving.
Snickers Cheesecake
Dive into the decadent world of desserts with this Snickers Cheesecake, a creamy, crunchy, and utterly irresistible treat that combines the classic flavors of a Snickers bar with the smooth richness of cheesecake.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- 24 oz cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup creamy peanut butter
- 1 cup chopped Snickers bars (plus extra for topping)
- 1/2 cup caramel sauce
- 1/2 cup chocolate ganache
- 1/4 cup chopped peanuts
Instructions
- Preheat your oven to 325°F. Mix 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 6 tbsp melted butter. Press into the bottom of a 9-inch springform pan.
- Beat 24 oz cream cheese and 3/4 cup granulated sugar until smooth. Add 3 eggs, one at a time, then stir in 1 tsp vanilla extract and 1/2 cup peanut butter.
- Fold in 1 cup chopped Snickers bars, then pour the mixture over the crust. Bake for 45 minutes until the center is almost set.
- Cool completely, then chill for at least 4 hours. Drizzle with 1/2 cup caramel sauce and 1/2 cup chocolate ganache, then sprinkle with 1/4 cup chopped peanuts and extra Snickers pieces.
The magic of this cheesecake lies in the perfect harmony of textures—silky cream cheese, crunchy peanuts, and gooey caramel—all wrapped up in a buttery crust.
Tip: For cleaner slices, dip your knife in hot water before cutting.
Conclusion
We hope this roundup of 20 delicious cheesecake recipes inspires your next baking adventure! From classic to creative, there’s something for every taste. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest for later. Happy baking!