I love the way my friends and family get excited when I bring my homemade cheesecake to the table. It's sooo yummy! Here are 21 of my favorite cheesecake recipes. They are the best of the best. From New York style cheesecake to other amazing flavor combinations. I'm sure your guests will ask for the recipe! Grab a pen and paper because you're going to want to make all of these cheesecakes ASAP!
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1) Classic New York Cheesecake
If you are going to learn how to make one cheesecake, let it be this one. It’s dense, it’s tall, and it’s creamy enough to make you close your eyes with every bite.
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Classic New York Cheesecake
Ultra-rich New York-style cheesecake with a buttery graham cracker crust and smooth cheesecake filling that slices like a dream.
Ingredients
Method
- Heat your oven to 325F and wrap the outside of a 9-inch springform pan in two layers of foil.
- Stir the graham crumbs, melted butter, and 2 tablespoons of the sugar together, press firmly into the bottom of the pan, and bake 10 minutes.
- Beat the cream cheese with the remaining sugar until totally smooth, then mix in the sour cream, vanilla, and flour.
- Add the eggs one at a time on low speed, just until combined, then pour the filling over the cooled crust.
- Set the pan in a roasting dish and pour in hot water until it reaches halfway up the sides, then bake 70 to 75 minutes until the center jiggles slightly.
- Turn off the oven, crack the door, and let it sit an hour so it doesn't crack.
- Chill in the fridge at least 6 hours or overnight before slicing.
Notes
Run a knife around the edge while it's still warm so the cake can shrink without tearing.
2) Matcha Swirl Cheesecake
This treat is a work of art! It is delicious. The earthy matcha flavor works well with the sweet and creamy base, and even green tea skeptics will change their minds!
Matcha Swirl Cheesecake
A beautiful shortbread crust cheesecake has silky vanilla, crunchy, green matcha swirls.
Ingredients
Method
- Preheat the oven to 325F and wrap a 9-inch springform pan in foil.
- Mix the cookie crumbs with melted butter, press into the pan, and bake 8 minutes, then cool.
- Beat the cream cheese and sugar smooth, add eggs one at a time, then blend in the sour cream and vanilla.
- Whisk the matcha into the hot water until smooth, then swirl about a cup of the plain batter into it.
- Pour the plain batter over the crust, dollop the matcha batter on top, and drag a knife through to create swirls.
- Bake in a water bath 55 to 60 minutes until just set in the center, then cool in the cracked oven for an hour.
- Refrigerate at least 6 hours before serving.
Notes
Sift your matcha first so you don't get little green clumps in the swirl.
3) Chocolate Truffle Cheesecake
Just a heads up, this is the cheesecake that will end your diet. It’s essentially a huge chocolate truffle masquerading as a cake, and no one is complaining.
Chocolate Truffle Cheesecake
A fudgy chocolate cheesecake that is so rich and delicious it sits on a base of chocolate cookies. Top that with a smooth glossy chocolate ganache that has a little snap when you make a cut.
Ingredients
Method
- Heat the oven to 325F and foil-wrap a 9-inch springform pan.
- Press the chocolate crumbs and butter into the pan and bake 8 minutes, then set aside to cool.
- Beat the cream cheese and sugar until smooth, then mix in the melted semisweet chocolate and vanilla.
- Add the eggs one at a time on low speed, then pour over the crust.
- Bake in a water bath 55 to 60 minutes until the edges are set and the center barely wobbles, then cool an hour in the cracked oven.
- Warm the heavy cream and pour over the chopped bittersweet chocolate, stir into a smooth ganache, and spread over the chilled cake.
- Refrigerate at least 6 hours so the ganache sets before slicing.
Notes
Dip your knife in hot water and wipe between cuts for clean, bakery-neat slices.
4) Mango Lime Cheesecake
While tasting this, you may want to close your eyes and imagine your next beach vacation, because it brings unbelievably tropical vibes. It's bright and refreshing, but tangy enough to keep it interesting.
Mango Lime Cheesecake
Rich tropical cheesecake filled with fresh mango and fresh lime zest and resting on a coconut and graham cracker crust.
Ingredients
Method
- Preheat the oven to 325F and wrap a 9-inch springform pan in foil.
- Combine the graham crumbs, coconut, and butter, press into the pan, and bake 9 minutes until lightly toasted.
- Beat the cream cheese and sugar smooth, then blend in the mango puree, lime juice, and zest.
- Add the eggs one at a time on low speed, then pour over the cooled crust.
- Bake in a water bath 50 to 55 minutes until the center is just set, then cool an hour in the cracked oven.
- Refrigerate at least 6 hours, then top with extra lime zest just before serving.
Notes
Use very ripe mangoes or good frozen puree, as underripe fruit makes the filling watery.
5) Salted Caramel Pecan Cheesecake
When I want to get invited back to potlucks, I bring this one. The cheesecakes gets transformed from ordinary to extraordinary due to the toasted pecans and the sweet caramel with salt.
Salted Caramel Pecan Cheesecake
A brown sugar cheesecake topped with salted caramel and toasted pecans, sweet and salty in every bite!
Ingredients
Method
- Heat the oven to 325F and foil-wrap a 9-inch springform pan.
- Press the graham crumbs and butter into the pan and bake 10 minutes, then cool.
- Beat the cream cheese with both sugars until smooth, then mix in the sour cream and vanilla.
- Add the eggs one at a time, pour over the crust, and bake in a water bath 55 to 60 minutes until just set.
- Cool an hour in the cracked oven, then refrigerate at least 6 hours.
- Before serving, drizzle generously with salted caramel and pile the toasted pecans on top, finishing with a pinch of flaky salt.
Notes
Toast the pecans in a dry skillet for a few minutes first; it makes a huge difference in flavor.
6) Espresso Coffee Cheesecake
Coffee fans, this slice is for you! It is like your favorite latte blended with dessert and turned into one perfect thing.
Espresso Coffee Cheesecake
A silky cheesecakes mocha hue contains real espresso and sits atop a chocolate cookie crust. Finished with a light cloud of whipped cream.
Ingredients
Method
- Preheat the oven to 325F and wrap a 9-inch springform pan in foil.
- Press the chocolate crumbs and butter into the pan and bake 8 minutes, then cool.
- Dissolve the espresso powder in the hot water and set aside to cool slightly.
- Beat the cream cheese and sugar smooth, then mix in the sour cream, vanilla, and espresso.
- Add the eggs one at a time on low speed, pour over the crust, and bake in a water bath 55 to 60 minutes until just set.
- Cool an hour in the cracked oven, then refrigerate at least 6 hours.
- Top with whipped cream and a dusting of cocoa before serving.
Notes
Use instant espresso, not brewed coffee, so the flavor stays bold without thinning the batter.
7) Raspberry Lemon Cheesecake
Sunshine delivered in cheesecake form. The lemon flavor keeps it vibrant and the addition of raspberry swirl makes it pretty enough to put on any spring table.
Raspberry Lemon Cheesecake
Slightly sweetened, freshly zested lemon cheesecake, gently swirled with a tart raspberry sauce, and set on a buttery vanilla cookie crust.
Ingredients
Method
- Heat the oven to 325F and foil-wrap a 9-inch springform pan.
- Press the wafer crumbs and butter into the pan and bake 8 minutes, then cool.
- Simmer the raspberries with a tablespoon of sugar until saucy, then strain out the seeds and cool.
- Beat the cream cheese and remaining sugar smooth, then mix in the sour cream, lemon juice, and zest.
- Add the eggs one at a time, pour over the crust, then dollop and swirl in the raspberry sauce.
- Bake in a water bath 50 to 55 minutes until just set, then cool an hour in the cracked oven.
- Refrigerate at least 6 hours before serving.
Notes
Strain the raspberry sauce well unless you don't mind the seeds; either way it's delicious.
8) Red Velvet Cheesecake
All show-off and ready to impress, red velvet cake and cheesecake just seem to go together, don't they? This is the slice that makes people gasp just a little when cutting into it.
Red Velvet Cheesecake
With a full red velvet experience, enjoy a ruby-red cocoa cheesecake on a chocolate base crust, and topped with a lovely cream cheese icing.
Ingredients
Method
- Preheat the oven to 325F and wrap a 9-inch springform pan in foil.
- Press the chocolate crumbs and butter into the pan and bake 8 minutes, then cool.
- Beat the cream cheese and sugar smooth, then mix in the sour cream, cocoa, food coloring, and vanilla.
- Add the eggs one at a time on low speed, then pour over the crust.
- Bake in a water bath 55 to 60 minutes until just set, then cool an hour in the cracked oven.
- Refrigerate at least 6 hours.
- Spread a thin layer of sweetened cream cheese frosting over the top before serving.
Notes
Gel food coloring gives the richest red without thinning the batter.
9) Cinnamon Roll Cheesecake
This cheesecake is what you'd get if your favorite Sunday-morning cinnamon roll grew up and got fancy! It even has a delightful swirl!
Cinnamon Roll Cheesecake
A vanilla cheesecake with a brown sugar and cinnamon swirl on a graham cracker crust and topped with a vanilla glaze.
Ingredients
Method
- Heat the oven to 325F and foil-wrap a 9-inch springform pan.
- Press the graham crumbs and butter into the pan and bake 10 minutes, then cool.
- Stir the brown sugar and cinnamon together for the swirl mixture.
- Beat the cream cheese and granulated sugar smooth, then mix in the sour cream, vanilla, and eggs one at a time.
- Pour half the batter over the crust, sprinkle with half the cinnamon mixture, add the rest of the batter and cinnamon, then swirl with a knife.
- Bake in a water bath 55 to 60 minutes until just set, then cool an hour in the cracked oven.
- Refrigerate at least 6 hours, then drizzle with vanilla glaze before serving.
Notes
Make a quick glaze with powdered sugar, a splash of milk, and a drop of vanilla.
10) Pumpkin Spice Cheesecake
The moment the air gets that nice, crisp feel, I immediately think about this cheesecake. It is warm and spicy and somehow tastes even better than pumpkin pie.
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Pumpkin Spice Cheesecake
A velvety cheesecake filled with pumpkin and warm fall spices, gingersnap crust and the perfect dessert to add to your Thanksgiving table!
Ingredients
Method
- Preheat the oven to 325F and wrap a 9-inch springform pan in foil.
- Press the gingersnap crumbs and butter into the pan and bake 9 minutes, then cool.
- Beat the cream cheese and brown sugar smooth, then mix in the pumpkin, sour cream, spice, and vanilla.
- Add the eggs one at a time on low speed, then pour over the crust.
- Bake in a water bath 60 to 65 minutes until the center is just set, then cool an hour in the cracked oven.
- Refrigerate at least 6 hours.
- Top with whipped cream and a sprinkle of cinnamon before serving.
Notes
Use pure pumpkin puree, not pumpkin pie filling, so you control the sweetness and spice.
11) Oreo Cookies & Cream Cheesecake
The kids are sure to love this dessert because I know I do! It's got a cookie crust, a cookie filling, and a cookie topping. What’s not to love?
Oreo Cookies & Cream Cheesecake
A cheesecake with vanilla icing and crushed chocolate sandwich cookies throughout the cheesecake. It sits on a cookie crust and is topped with pieces of cookies.
Ingredients
Method
- Heat the oven to 325F and foil-wrap a 9-inch springform pan.
- Press the cookie crumbs and butter into the pan and bake 8 minutes, then cool.
- Beat the cream cheese and sugar smooth, then mix in the sour cream and vanilla.
- Add the eggs one at a time on low speed, then gently fold in the chopped cookies.
- Pour over the crust and bake in a water bath 55 to 60 minutes until just set.
- Cool an hour in the cracked oven, then refrigerate at least 6 hours.
- Top with extra crushed cookies before serving.
Notes
Fold the cookies in last so they stay in nice chunky pieces instead of dissolving.
12) Banana Nutella Cheesecake
This is what you'd get if banana bread and chocolate hazelnut spread combined. Just saying, it goes really fast in my family.
Banana Nutella Cheesecake
Graham cracker crust with a rich and comforting creamy banana cheesecake and swirled chocolate-hazelnut spread delight.
Ingredients
Method
- Preheat the oven to 325F and wrap a 9-inch springform pan in foil.
- Press the graham crumbs and butter into the pan and bake 9 minutes, then cool.
- Beat the cream cheese and sugar smooth, then mix in the mashed banana, vanilla, and eggs one at a time.
- Pour the batter over the crust, then drop spoonfuls of warmed chocolate-hazelnut spread on top and swirl with a knife.
- Bake in a water bath 55 to 60 minutes until just set, then cool an hour in the cracked oven.
- Refrigerate at least 6 hours.
- Drizzle with a little more warmed chocolate-hazelnut spread before serving.
Notes
Use very ripe, spotty bananas for the deepest flavor and natural sweetness.
13) Mint Chocolate Chip Cheesecake
This is your favorite mint chocolate chip ice cream flavor in slice form! The color is half the fun.
Mint Chocolate Chip Cheesecake
A chocolate crust cheesecake with chocolate drizzle, mint flavor, and mini chocochip.
Ingredients
Method
- Heat the oven to 325F and foil-wrap a 9-inch springform pan.
- Press the chocolate crumbs and butter into the pan and bake 8 minutes, then cool.
- Beat the cream cheese and sugar smooth, then mix in the sour cream, peppermint extract, and food coloring.
- Add the eggs one at a time on low speed, then fold in the mini chocolate chips.
- Pour over the crust and bake in a water bath 50 to 55 minutes until just set.
- Cool an hour in the cracked oven, then refrigerate at least 6 hours.
- Drizzle with melted dark chocolate before serving.
Notes
Go easy on the peppermint extract; a little goes a long way before it tastes like toothpaste.
14) Amaretto Almond Cheesecake
Amaretto and almonds create a wonderful flavor combination that I find very classy. That’s why I make this cheesecake when I want dessert to feel a bit more fancy.
Amaretto Almond Cheesecake
This cheesecake is smooth and nutty, with amaretto and almonds and smoothed on a toasted almond cruntch, finished with sliced almonds for a little extra crunch.
Ingredients
Method
- Preheat the oven to 325F and wrap a 9-inch springform pan in foil.
- Mix the graham crumbs, ground almonds, and butter, press into the pan, and bake 9 minutes, then cool.
- Beat the cream cheese and sugar smooth, then mix in the sour cream, amaretto, and almond extract.
- Add the eggs one at a time on low speed, then pour over the crust.
- Bake in a water bath 55 to 60 minutes until just set, then cool an hour in the cracked oven.
- Refrigerate at least 6 hours.
- Press toasted sliced almonds around the edge before serving.
Notes
No amaretto on hand? An extra splash of almond extract and a little water works in a pinch.
15) Chai Tea Latte Cheesecake
The comfort of a chai latte without needing a mug! While baking, the chai latte cake mix fills the air with the wonderful aroma of spices.
Chai Tea Latte Cheesecake
A delicious cream cheesecake, spiced, and made with chai tea and warm spices that sits upon a graham cracker crust and is full of cinnamon and cardamom.
Ingredients
Method
- Steep the chai tea bags in the warm heavy cream for 10 minutes, then remove the bags and cool.
- Heat the oven to 325F, foil-wrap a 9-inch springform pan, press in the graham crumbs and butter, and bake 9 minutes.
- Beat the cream cheese and brown sugar smooth, then mix in the sour cream, chai cream, and cinnamon.
- Add the eggs one at a time on low speed, then pour over the cooled crust.
- Bake in a water bath 55 to 60 minutes until just set, then cool an hour in the cracked oven.
- Refrigerate at least 6 hours.
- Dust with a little extra cinnamon before serving.
Notes
Squeeze the tea bags gently after steeping to pull out every bit of spice.
16) Key Lime Pie Cheesecake
The combination of cheesecake and key lime pie! Sweet and tart – perfect for the warm weather!
Key Lime Pie Cheesecake
A tasty and zesty key lime cheesecake on a buttery graham cracker crust and topped with whipped cream and a twist of lime for that traditional pie experience!
Ingredients
Method
- Preheat the oven to 325F and wrap a 9-inch springform pan in foil.
- Press the graham crumbs and butter into the pan and bake 10 minutes, then cool.
- Beat the cream cheese and sugar smooth, then mix in the key lime juice, zest, and sour cream.
- Add the eggs one at a time on low speed, then pour over the crust.
- Bake in a water bath 50 to 55 minutes until the center is just set, then cool an hour in the cracked oven.
- Refrigerate at least 6 hours.
- Top with whipped cream and lime zest before serving.
Notes
Bottled key lime juice works great here when fresh key limes are hard to find.
17) Blueberry Lavender Cheesecake
I feel like this one is dessert at a high class garden party. The lovely lavender and jammie blueberry make this one look too good to eat. Almost.
Blueberry Lavender Cheesecake
A soft and floral vanilla crust cheesecake has swirls of blueberry compote and a hint of lavender.
Ingredients
Method
- Warm the heavy cream with the lavender for 10 minutes, then strain out the buds and cool.
- Heat the oven to 325F, foil-wrap a 9-inch springform pan, press in the wafer crumbs and butter, and bake 8 minutes.
- Simmer 1 cup of the blueberries with a spoonful of sugar until jammy, then cool.
- Beat the cream cheese and remaining sugar smooth, mix in the lavender cream, then add the eggs one at a time.
- Pour over the crust, swirl in the blueberry compote, and bake in a water bath 50 to 55 minutes until just set.
- Cool an hour in the cracked oven, then refrigerate at least 6 hours.
- Top with the remaining fresh blueberries before serving.
Notes
Use culinary lavender and a light hand, since too much can taste soapy.
18) Spiced Apple Cider Cheesecake
Reducing the cider captures that warm autumn apple flavor in every bite. That means this tastes like a hayride and a sweater all at once.
Spiced Apple Cider Cheesecake
An autumn comfort cheesecake dessert made with warm spices and reduced apple cider, gingersnap crust is perfect for fall.
Ingredients
Method
- Simmer the apple cider down to about a half cup of syrup, then cool completely.
- Heat the oven to 325F, foil-wrap a 9-inch springform pan, press in the gingersnap crumbs and butter, and bake 9 minutes.
- Beat the cream cheese and brown sugar smooth, then mix in the sour cream, cider reduction, and spice.
- Add the eggs one at a time on low speed, then pour over the cooled crust.
- Bake in a water bath 55 to 60 minutes until just set, then cool an hour in the cracked oven.
- Refrigerate at least 6 hours.
- Dust with a little extra spice and serve.
Notes
Don't skip reducing the cider; it's the trick that gives real apple flavor without watering down the batter.
19) Lemon Basil Cheesecake
Don't judge the basil until you try it. Combined with the lemon, it brightens up the ordinary cheesecake and makes people talk about it.
Lemon Basil Cheesecake
Herby, zesty, and unexpectedly refreshing, this dessert features a bright lemon cheesecake with a touch of fresh basil on a shortbread crust.
Ingredients
Method
- Preheat the oven to 325F and wrap a 9-inch springform pan in foil.
- Press the shortbread crumbs and butter into the pan and bake 8 minutes, then cool.
- Beat the cream cheese and sugar smooth, then mix in the heavy cream, lemon juice, zest, and minced basil.
- Add the eggs one at a time on low speed, then pour over the crust.
- Bake in a water bath 50 to 55 minutes until just set, then cool an hour in the cracked oven.
- Refrigerate at least 6 hours.
- Garnish with a few tiny basil leaves and lemon zest before serving.
Notes
Mince the basil very finely so you get the flavor without big green leaves in your slice.
20) Caramel Apple Cheesecake
Imagine a caramel apple but creamy and easy to share. At any fall event, the spiced apple topping and caramel drizzle are sure to make this a crowd favorite!
Caramel Apple Cheesecake
Our cheesecake has a graham cracker base and is topped with a blend of cinnamon-spiced apples, drizzled caramel, and a caramel drizzle. It is a caramel apple that you can eat with a fork!
Ingredients
Method
- Heat the oven to 325F and foil-wrap a 9-inch springform pan.
- Press the graham crumbs and butter into the pan and bake 10 minutes, then cool.
- Saute the diced apples with a spoonful of sugar and a pinch of cinnamon until soft, then cool.
- Beat the cream cheese and remaining sugar smooth, mix in the sour cream and vanilla, then add the eggs one at a time.
- Pour over the crust and bake in a water bath 55 to 60 minutes until just set, then cool an hour in the cracked oven.
- Refrigerate at least 6 hours.
- Pile the spiced apples on top and drizzle generously with caramel before serving.
Notes
Use a firm baking apple like Honeycrisp so the topping holds its shape.
21) Maple Bourbon Cheesecake
This one is a dessert for the grown-ups and it knows it. The maple and bourbon combo are warm and rich and a little bit dangerous.
Maple Bourbon Cheesecake
A silky cheesecake made from maple syrup with a hint of bourbon sits on a deliciously deep pecan and graham cracker crust. Perfectly warm and inviting for an after-dinner treat!
Ingredients
Method
- Preheat the oven to 325F and wrap a 9-inch springform pan in foil.
- Mix the graham crumbs, chopped pecans, and butter, press into the pan, and bake 9 minutes, then cool.
- Beat the cream cheese and brown sugar smooth, then mix in the maple syrup, sour cream, and bourbon.
- Add the eggs one at a time on low speed, then pour over the crust.
- Bake in a water bath 55 to 60 minutes until just set, then cool an hour in the cracked oven.
- Refrigerate at least 6 hours.
- Drizzle with a little extra maple syrup before serving.
Notes
Use real maple syrup, not pancake syrup, for that deep caramel-maple flavor.