The amazing rich vanilla cheesecake has a way of silencing everyone at the table. I've collected 20 of the cheesecake recipes that I like the most (They include the New York style vanilla cheesecake and some easy no-bake recipes that can be prepared in the oven.) So, pick up a fork and dig in.
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1) Classic New York-Style Cheesecake
This cheesecake is tall, dense, and creamy. It started my entire obsession!
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Ingredients
Method
- Preheat oven to 325F. Mix graham crumbs and melted butter, press into springform pan, and bake 10 minutes.
- Beat cream cheese and sugar smooth, then beat in flour.
- Add eggs individually on low, then mix in sour cream and vanilla just until combined.
- Pour over crust; bake 60-70 minutes until edges set and center jiggles slightly.
- Turn oven off; cool cheesecake inside with door cracked 1 hour.
- Refrigerate at least 6 hours or overnight before slicing.
Notes
A water bath helps prevent cracks, but the slow oven cool-down works almost as well.
2) Vanilla Bean Cheesecake
This one is as exquisite as it looks, and even has real flecks of vanilla bean.
Ingredients
Method
- Preheat oven to 325F. Mix graham crumbs and butter, press into springform pan, and bake 10 minutes.
- Beat cream cheese and sugar smooth and creamy.
- Add eggs individually on low, then mix in heavy cream, vanilla seeds, and extract.
- Pour over crust; bake 60-65 minutes until just set with slight center jiggle.
- Cool in turned-off oven 1 hour with door ajar.
- Refrigerate at least 6 hours until fully firm before serving.
Notes
Scrape the vanilla beans well; those little black flecks are the whole vibe.
3) Lemon-Vanilla Cheesecake
The lively addition of citrus maintains the freshness and brightness while keeping the warm vanilla core.
Ingredients
Method
- Preheat oven to 325F. Press graham crumb-butter mixture into springform pan; bake 10 minutes.
- Beat cream cheese and sugar smooth.
- Add eggs individually, then mix in lemon zest, juice, vanilla, and sour cream.
- Pour over crust; bake 60-65 minutes until edges set and center barely jiggles.
- Cool in oven with door cracked 1 hour.
- Chill at least 6 hours before slicing cleanly.
Notes
Zest the lemons before juicing; it's way easier and you get more zest.
4) No-Bake Vanilla Cheesecake
You can make a no-bake cheesecake and it will set in the fridge. No oven is required.
Ingredients
Method
- Mix graham crumbs and melted butter; press firmly into springform pan.
- Beat cream cheese, powdered sugar, and vanilla smooth.
- Separately whip heavy cream to stiff peaks.
- Gently fold whipped cream into cream cheese mixture until fluffy.
- Spread over crust; smooth top.
- Refrigerate at least 4 hours, or until firmly set, before slicing.
Notes
Make sure the cream cheese is fully softened so there are no lumps.
5) Vanilla Cheesecake with Strawberry Topping
Desserts that leave everyone speechless like to steal the spotlight and the glossy strawberries and creamy vanilla combination does just that!
Ingredients
Method
- Preheat oven to 325F. Press graham crumb-butter mixture into springform pan; bake 10 minutes.
- Beat cream cheese and 1.25 cups sugar smooth; add eggs individually, then vanilla.
- Pour over crust; bake 60-65 minutes until set with slight center jiggle.
- Cool in oven with door cracked 1 hour; refrigerate at least 6 hours.
- Simmer strawberries, 0.25 cup sugar, cornstarch, and splash of water until thick; cool.
- Spoon strawberry topping over chilled cheesecake just before serving.
Notes
Add the topping right before serving so the crust stays crisp.
6) Gluten-Free Vanilla Cheesecake
Just as creamy as the classic version, the new crust is something everyone at the table will enjoy.
Ingredients
Method
- Preheat oven to 325F. Mix gluten-free crumbs and butter, press into springform pan, and bake 10 minutes.
- Beat cream cheese and sugar smooth, then beat in cornstarch.
- Add eggs individually on low, then mix in sour cream and vanilla.
- Pour over crust; bake 60-65 minutes until center just sets.
- Cool in oven with door ajar 1 hour.
- Refrigerate at least 6 hours before serving.
Notes
Double-check that your cookie crumbs and vanilla are certified gluten-free.
7) Vegan Vanilla Cheesecake
They are dairy-free, but still rich and velvety due to the wondrous power of soaked cashews.
Ingredients
Method
- Blend almonds and dates into sticky crust; press into springform pan.
- Drain soaked cashews; blend with coconut oil, maple syrup, lemon juice, vanilla, and coconut cream until completely smooth.
- Pour filling over crust; smooth top.
- Gently tap pan to release air bubbles.
- Freeze at least 4 hours until firm.
- Soften slightly at room temperature 15 minutes before slicing.
Notes
Soak the cashews overnight (or in hot water for an hour) for the silkiest texture.
8) Vanilla Swirl Cheesecake
The marbled top allows for a bakery-style look with almost no work!
Ingredients
Method
- Preheat oven to 325F. Press graham-butter mixture into springform pan; bake 10 minutes.
- Beat cream cheese and sugar smooth; add eggs individually, vanilla, and sour cream.
- Pour filling over crust; dollop raspberry puree on top.
- Drag knife through dollops to marble.
- Bake 60-65 minutes until set with slight center jiggle; cool in oven 1 hour with door cracked.
- Chill at least 6 hours before slicing.
Notes
Don't over-swirl, or the pretty marbling muddies into one color.
9) Vanilla Cheesecake with Chocolate Ganache
Creamy vanilla with shiny flowing chocolate ganache. Total indulgence.
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Ingredients
Method
- Preheat oven to 325F. Press cookie crumb-butter mixture into springform pan; bake 10 minutes.
- Beat cream cheese and sugar smooth; add eggs individually, then vanilla.
- Pour over crust; bake 60-65 minutes until just set. Cool in oven 1 hour with door cracked.
- Refrigerate at least 6 hours until cold and firm.
- Heat cream, pour over chopped chocolate, and stir smooth for ganache.
- Pour ganache over chilled cheesecake; let set before slicing.
Notes
Let the ganache cool slightly so it pours thick and glossy instead of running off.
10) Creamy Vanilla Ricotta Cheesecake
Ricotta makes this lighter and gives it a slight airy texture which is a bit different and lovely.
Ingredients
Method
- Preheat oven to 325F. Press graham crumb-butter mixture into springform pan; bake 10 minutes.
- Beat cream cheese, ricotta, and sugar very smooth.
- Beat in flour; add eggs individually on low, then vanilla.
- Pour over crust; bake 65-70 minutes until center just sets.
- Cool in oven with door cracked 1 hour.
- Refrigerate at least 6 hours before serving.
Notes
Drain very wet ricotta in a sieve first so the filling isn't runny.
11) Japanese Cotton Cheesecake
This one is a fun change from the classic dense biscuits. It's soft, jiggly and only has a hint of sweetness.
Ingredients
Method
- Preheat oven to 320F; line round pan. Gently melt cream cheese, butter, and milk together until smooth; cool slightly.
- Whisk in egg yolks, vanilla, and cake flour until smooth.
- Beat egg whites and cream of tartar, gradually adding sugar, to soft peaks.
- Fold whites into batter in thirds, retaining air.
- Pour into pan; water-bath bake 55-60 minutes until tall and just set.
- Cool gradually; chill 2 hours to firm before slicing.
Notes
Fold the egg whites gently; that air is what makes it so cottony.
12) Vanilla Bean Cheesecake Bars
Grab-and-go square of love for cheesecake. Ideal for splitting or hiding in the fridge.
Ingredients
Method
- Preheat oven to 325F. Parchment-line 8x8 pan, press in graham-butter mixture, and bake 10 minutes.
- Beat cream cheese and sugar smooth.
- Add eggs individually, then mix in vanilla seeds, extract, and sour cream.
- Pour over crust; bake 30-35 minutes until center just sets.
- Cool to room temperature on counter.
- Refrigerate at least 4 hours; lift out and cut bars.
Notes
Chill fully before cutting for clean, sharp-edged bars.
13) Vanilla Cheesecake Muffins
Mini cheesecakes in muffin form! Adorable and need no slicing.
Ingredients
Method
- Preheat oven to 325F. Paper-line muffin tin; place one vanilla wafer in each cup.
- Beat cream cheese and sugar smooth.
- Add eggs individually, then mix in vanilla and sour cream.
- Divide batter evenly over cookies, filling cups most of the way.
- Bake 18-20 minutes until just set with slight jiggle.
- Cool; refrigerate at least 3 hours before serving.
Notes
Top each with a berry or a dollop of whipped cream once chilled.
14) Bourbon Vanilla Cheesecake
Adding a bit of bourbon transforms the vanilla flavor into something warmer, more sophisticated, and perfect for date night.
Ingredients
Method
- Preheat oven to 325F. Press graham-butter mixture into springform pan; bake 10 minutes.
- Beat cream cheese and brown sugar smooth and creamy.
- Add eggs individually, then mix in bourbon, vanilla, and sour cream.
- Pour over crust; bake 60-65 minutes until just set with slight center jiggle.
- Cool in oven with door cracked 1 hour.
- Refrigerate at least 6 hours before serving.
Notes
The bourbon mellows as it bakes, leaving just a warm caramel undertone.
15) Vanilla Cheesecake with Raspberry Sauce
The tang of the raspberry sauce cutting through the creaminess of the vanilla is a timeless, classic combination.
Ingredients
Method
- Preheat oven to 325F. Press graham-butter mixture into springform pan; bake 10 minutes.
- Beat cream cheese and 1.25 cups sugar smooth; add eggs individually, then vanilla.
- Pour over crust; bake 60-65 minutes until just set. Cool in oven 1 hour with door cracked.
- Refrigerate cheesecake at least 6 hours.
- Simmer raspberries, 0.25 cup sugar, cornstarch, and splash of water until thick; strain and cool.
- Drizzle raspberry sauce over slices just before serving.
Notes
Strain the seeds out of the sauce for a smooth, glossy ribbon.
16) Vanilla Cheesecake with Salted Caramel
Sweet, salty, and creamy caramel goodness! This is *the* one people will fight over for a last slice.
Ingredients
Method
- Preheat oven to 325F. Press graham-butter mixture into springform pan; bake 10 minutes.
- Beat cream cheese and sugar smooth; add eggs individually, then vanilla.
- Pour over crust; bake 60-65 minutes until just set with slight center jiggle.
- Cool in oven with door cracked 1 hour.
- Refrigerate at least 6 hours until cold and firm.
- Generously drizzle salted caramel and sprinkle flaky salt before serving.
Notes
Warm the caramel slightly so it pours into pretty ribbons.
17) Almond-Vanilla Cheesecake
The vanilla becomes even more bakery-rich with just a whisper of almond extract. It is special and subtle.
Ingredients
Method
- Preheat oven to 325F. Blitz toasted almonds with graham crumbs, mix with butter, press into springform pan, and bake 10 minutes.
- Beat cream cheese and sugar smooth.
- Add eggs individually, then mix in vanilla and almond extracts.
- Pour over crust; bake 60-65 minutes until center just sets.
- Cool in oven with door cracked 1 hour.
- Refrigerate at least 6 hours; top with extra toasted almonds before serving.
Notes
Go light on the almond extract; a little goes a long way.
18) Low Carb Vanilla Cheesecake
Creamy and satisfying, and there is no sugar crash involved. You won't miss anything.
Ingredients
Method
- Preheat oven to 325F. Mix almond flour and melted butter, press into springform pan, and bake 10 minutes.
- Beat cream cheese and erythritol smooth.
- Add eggs individually, then mix in vanilla and sour cream.
- Pour over crust; bake 50-55 minutes until center just sets.
- Cool in oven with door cracked 1 hour.
- Refrigerate at least 6 hours before serving.
Notes
Use a powdered sweetener so the filling stays perfectly smooth.
19) Pumpkin Spice Vanilla Cheesecake
Cozy fall flavors in cheesecake form. Nice and creamy thanks to the vanilla and the spice does its warm thing.
Ingredients
Method
- Preheat oven to 325F. Press graham-butter mixture into springform pan; bake 10 minutes.
- Beat cream cheese and sugar smooth; add eggs individually, then vanilla.
- Divide batter; stir pumpkin and pumpkin pie spice into half.
- Alternate dollops of plain and pumpkin batter over crust; swirl with knife.
- Bake 65-70 minutes until just set; cool in oven 1 hour with door cracked.
- Refrigerate at least 6 hours before slicing.
Notes
Use pure pumpkin puree, not pie filling, so it isn't overly sweet.
20) Triple Vanilla Cheesecake
For the true vanilla devotees, we have vanilla-bean whipped topping, vanilla extract, and vanilla bean.
Ingredients
Method
- Preheat oven to 325F. Press cookie crumb-butter mixture into springform pan; bake 10 minutes.
- Beat cream cheese and sugar smooth; add eggs individually, one vanilla bean’s seeds, and 2 teaspoons extract.
- Pour over crust; bake 60-65 minutes until just set. Cool in oven 1 hour with door cracked.
- Refrigerate cheesecake at least 6 hours.
- Whip heavy cream with remaining vanilla seeds and extract to soft peaks.
- Spread or pipe vanilla whipped cream over chilled cheesecake before serving.
Notes
Three layers of vanilla means quality extract really shines here.
