75 Cheesecake Recipes That Are Absolutely Perfect

Whether you prefer a light, fluffy cheesecake or a denser, New York-style option, one thing is clear: there's no better dessert than a slice of rich, creamy cheesecake! The flavor options are endless, too. From chocolate overload to fresh and fruity desserts, there's a cheesecake for every tastebud (and we even have vegan options, too)! Plus, you don't need to be an expert baker to get started — from no-bake versions to cookie crusts, there are so many recipes that make cheesecakes simple and easy. Get started with this cheesecake that replicates all the iconic slices we have enjoyed in the Big Apple, with a dense, creamy texture and that familiar lemony tang paired with plenty of graham-cracker crust. Now you can make New York-Style Cheesecake at home and save yourself a ticket to the city!

Almost every square inch of this cheesecake contains an over-the-top bite of your favorite sandwich cookie. Not only are they in the crust and filling, we even make Oreo truffle balls to decorate the top. The end result? A truly decadent and extra-special dessert that's sure to please.

After her light and fluffy cheesecake is baked and cooled, Ina mixes fresh raspberries with warm currant jelly and piles it all on top. "Easy and dramatic is my idea of the perfect party dessert — my friends went crazy when I brought it to the table" she says. Try it for yourself and see how your friends go crazy, too!

This swirly, cereal-milk cheesecake brings your favorite childhood breakfast to the dessert table. What's not to love about that?! The cereal is used in every part of the cheesecake, from the crust to the garnish, so you'll have plenty of sweet cinnamon flavor in every slice.

Inspired by a favorite holiday pie, this cheesecake and its gooey pecan topping can be made in advance. Bake the cheesecake, wrap it and refrigerate it for up to two days. Do the same with the caramel sauce and reheat. When it comes to topping the cake, gravity knows best: Mound the sauce in the center, and let it naturally ooze to the edge.

You're going to love this silky cheesecake, which is topped with juicy and sweet blueberries and blackberries. While extra perfect for a spring or summer gathering, it will be welcome on any dessert table, no matter the season.

This creamy cheesecake comes together in a snap, thanks to the help of your trusted food processor and an Instant Pot®. Swap in 1 1/3 cups graham crackers or chocolate wafer cookie crumbs instead of using vanilla wafers for an easy variation. Top with your favorite berries for a pop of color!

Since there is no crust to contend with, this rustic Italian-style orange-scented cheesecake is incredibly simple to whip together. More delicate in texture than its iconic diner-display-case relative, it has a fine dusting of pistachios and confectioners' sugar that gives it a pretty finish. Serve it as the perfect finish to a dinner party or gathering with friends.

This Japanese version of the crowd-pleasing dessert combines cheesecake flavor with a souffle-like, cakey texture that jiggles like jelly but tastes fresh and airy. The key is to beat the egg whites to stiff peaks, then slowly fold them into the cheesecake filling. Folding too fast will result in a dense cake that's lacking height.

You'll save time by using a store-bought graham cracker crust for this creamy dessert. Finish your creation with chocolate whipped cream, plus a sprinkle of peanut butter chips and chocolate sprinkles. It's a great summertime treat, or for any occasion where your guests are fans of chocolate-peanut butter candies.

Brownie, meet cheesecake. Cheesecake, meet brownie. Two of America's most beloved desserts combine to create a showstopper of a sweet. Now you never have to pick just one.

This is just the recipe for those who like a more substantial crust on their cheesecake. Simply fill a firm pecan tart shell with smooth cheesecake filling, and top it off with loads of fresh berries for a showstopping dessert. We opted for raspberries and blackberries, but you could certainly use whichever berries you prefer.

Looking for a cozy, autumn-inspired dessert? The combination of maple syrup and buttery walnuts gives you all the comfort you could want from a dessert. The true magic lies within the crust, which is made with a combination of walnuts and graham crackers for improved texture and flavor.

Kardea says, "This is the ultimate mash-up of two of my favorite desserts: traditional Charleston Chewies (a blondie-style bar) and rich New York cheesecake. For a pretty presentation, I've added a sunny-hued marmalade glaze to the top. I can assure you that your dinner guests will be impressed!"

Who needs a campfire? This no-bake cheesecake tastes like a giant chocolate-covered marshmallow — and we can't think of many things more delightful than that. The filling is fluffy with marshmallow creme, and torching the mini marshmallows on top makes for the ultimate s'more-lover's dessert. It's a summer-inspired dessert you can enjoy all year long.

Who doesn't love a dessert that can be made without turning on the oven? This no-bake cheesecake is light and fluffy, thanks to the whipped cream that gets folded into the cream-cheese mixture. Have no fear––it will have the signature creamy, tangy flavor of the classic.

PB&Js aren't just for lunch! If you love the classic sandwich, you'll adore this giant no-bake cheesecake. Strawberry jelly gelatin and peanut butter cheesecake are sandwiched between not one, but two peanut butter cookie crusts.

Most people would agree that the cream cheese frosting is the best part of any carrot cake, so it makes perfect sense to replace it with a thick layer of creamy cheesecake. These two classic cakes make one showstopping mash-up dessert. Once you serve this dessert, you'll be asked to bake it again and again.

Tangy and sweet, this cheesecake is classic with a twist. Freshly made ginger-infused lemon curd makes the ideal topping for the creamy cake, with the ginger adding a subtle hint of spice. Complete with bright notes of vanilla and Meyer lemon, this cheesecake is the picture-perfect spring dessert.

This cheesecake has all the things you want: it’s creamy, tangy and pleasantly sweet. With half the amount of carbohydrates (and only 3 g of sugar per serving) as compared to a regular slice of cheesecake, it’s the perfect dessert for anyone keeping tabs on their sugar intake. The crust is made with ground almonds and coconut, keeping the carb count lower than traditional versions.

The most magical thing about this luscious cheesecake is its cooking time! If you are tired of your favorite cheesecakes hogging your oven for hours, this is the one for you. The cookie crust and bits of cookie throughout make it a cheesecake you won't soon forget.

Giada takes all the classic flavors of cannoli and incorporates them into a creamy, decadent cheesecake. While some may debate whether ricotta or mascarpone should fill a cannoli, there's no denying that mascarpone is a must-have here. Serve with a spoonful of syrupy Italian cherries for an extra burst of sweet, tart flavor.

Ree's decadent squares are perfect for feeding a crowd. The rich, creamy cheesecake is topped with a smooth salted caramel, which adds both sweetness and depth to the flavor. Because they're served in bar form, it's not too indulgent.

Take your cheesecake to the next level with chocolate and vanilla layers that swirl into a zebra-like pattern. The crunchy chocolate cookie crust is just the partner for the creamy filling. We use whipped cream cheese here, which makes the cheesecake extra airy.

What's the secret to a low-fat cheesecake that still tastes rich and creamy? A combination of Neufchâtel cheese (a French cheese that is naturally low in fat), reduced-fat sour cream and fat-free cream cheese. It's just as indulgent-feeling as the original, without compromising your health goals.

We just love a good dessert combination! Between the espresso- and rum-dipped ladyfingers on top, the creamy cheesecake filling and a dusting of cocoa powder on top, this Italian-inspired treat brings all the flavor of tiramisu — and all the richness of cheesecake. It's the best of both worlds.

Tyler's cheesecake combines crushed graham crackers with just a touch of cinnamon for a warm, spicy note. The warm lemon-blueberry topping emphasizes the fresh lemon zest in the creamy cheesecake layer. Altogether, it's a flavor-packed cheesecake that's rich, creamy, and luxurious.

Everyone's favorite secret ingredient (cottage cheese) gets a major upgrade with this deesert. Most of the cream cheese in a traditional cheesecake is replaced with 1-percent cottage cheese, then combined with cocoa powder and just a touch of melted chocolate. The end result: a silky and rich, deeply chocolatey dessert.

This mesmerizing cheesecake tart brings the beauty of springtime indoors. Underneath succulent slices of mangoes and plums, you’ll find a rich cheesecake that contains fragrant notes of orange and vanilla. It's a flavor-packed treat for both your eyes and your tastebuds!

Food Network Kitchen's classic recipe offers everything you expect from a cheesecake: a dense, velvety cream cheese layer on top of a buttery graham cracker crust. Top each slice with in-season berries for a pretty touch. Or, if you prefer a chocolatey twist, serve with your favorite fudge sauce.

Anne cheesecake is a five-star favorite for a reason! She flavors the vanilla wafer crust with cinnamon, ginger and nutmeg, then fills it with a tart and smooth combination of goat cheese and cream cheese. The end result is plenty of cozy, spiced flavor in every single bite!

Craving the iconic pumpkin cheesecake from The Cheesecake Factory? You’re not alone! While the restaurant chain favorite keeps their recipes under tight lock and key, our dedicated test cooks at Food Network Kitchen rose to the challenge, recreating the rich, spiced cheesecake that fans adore. After countless trials and tweaks, we’ve developed a replica that captures everything we love about the original: the velvety texture, rich pumpkin flavor and perfect toppings.

Caramel and apples are a match made in heaven, and Bobby's recipe proves it. He tops his indulgent New York-style cheesecake with caramelized apples, rich caramel sauce and toasted walnuts. Don't skip the nuts, as they add a welcome crunch that really rounds out the dish.

This distinctive cheesecake is baked in a high heat oven, giving it a delicious dark brown top that tastes of caramel and toasted sugar. Made without a crust, it was inspired by a dessert served at the restaurant la Vina in San Sebastian, Spain. This is one you'll make on repeat.

If you love mint chocolate chip ice cream, you'll adore this cheesecake. The richness of cheesecake is combined with the refreshing minty chocolate of grasshopper pie for an extra-special dessert. Divide the cake into full-sized portions, or cut into minis for an elegant finish to a special meal.

Crushed biscotti cookies form the buttery crumb crust for Giada's smooth ricotta cheesecake. It's not an overly sweet cake, so it's the ideal dessert to serve with your after-dinner coffee. Use orange blossom honey or clover honey in the cake batter for a hint of floral flavor.

Ree's dessert takes decadence to the next level! This epic cheesecake has PB in almost every square inch, thanks to some cleverly placed candy and a swirled peanut butter filling. It's creamy, crunchy, sweet and a little savory — everything the best desserts can be.

Giada uses a rich duo of cream cheese and mascarpone when preparing the filling for her cheesecake. For an over-the-top finish, drizzle the cake with a warm mixture of chocolate-hazelnut spread and whipped cream. It's luxurious, but manages to hit just the right amount of indulgent.

As if having cheesecake for a crowd wasn't cool enough, this approach gives you three different flavors to choose from! We opted for fruit flavors, going with blueberry, mango, and raspberry. Be warned — there will be some disputes over who gets the middle pieces, where you can sample all three flavors in one!

Have a box of hot chocolate mix on hand? Put it to good use with this super-rich cheesecake, which features the mix in both the crust and the filling. Just like the drink, it's only improved by adding marshmallows on top.

Impress your guests with this simple marbling effect. To achieve it, drop spoonfuls of pureed blackberries onto your cheesecake filling. Then, drag a skewer or chopstick through the batter to swirl them together before baking.

Sometimes the rules are meant to broken; take this comforting cheesecake as proof. The trick to pulling it off? Using whipped cream cheese instead of regular, in defiance of the package instructions. In the end, you'll have a light, creamy cheesecake that's a guaranteed hit at any gathering.

Eating this creamy cheesecake is like taking a trip to the tropics! Mango and passion fruit juice complement the creamy filling, which incorporates Greek yogurt for a slight tang. The passion fruit topping makes for an elegant presentation that's guaranteed to impress.

Satisfy any late-night craving with Kardea’s cheesecake. It's topped with a second treat for good measure — a cookie-and-pretzel chocolate bark. This makes a nice ending for a romantic date night, or as a treat-yourself night in.

With swirls of pumpkin filling, caramel and a gingersnap crust, this autumnal cheesecake is a delight. We start by whipping up a classic cheesecake batter, then add pumpkin and warm spices to half the batch. Both are used to create a unique bullseye pattern. Nutty spiced seeds add crunch. Make sure all the ingredients are at room temperature — this ensures that the cheesecake is smooth and creamy.

This is a classic cheesecake — velvety, rich, sweet and so satisfying. We are major fans of a thin sour cream layer on top of cheesecakes; it's the perfect balance to this rich cake. Using vanilla bean paste, rather than extract, adds flecks of vanilla that really make this cake distinct.

Ree’s simple dark chocolate dessert takes the cake — the cheesecake, that is! She uses simple grocery store finds like graham crackers, cocoa powder and canned cherry pie filling for a dessert that’s so easy to make. Add fresh mint before serving for a pop of color!

This layered no-bake cheesecake is a true work of art. To make the eye-catching flower design on top, Food Network Kitchen used chopped strawberries and mandarins, but you can also make it your very own by incorporating other fruits. Either way, you’ll receive endless compliments after placing this stunning dessert on your table!

This pleasantly spiced cheesecake encapsulates all the comforting flavors of the fall and winter months The caramelized pears and molasses-syrup drizzle make it a worthy challenger to a holiday pie, but no one will complain if it makes an appearance on any given weekend. Using ginger snaps in the crust adds a warming flavor, which complements the creamy filling.

Carrot cake is a beloved dessert, but that doesn’t mean you need to stick with the same recipe forever. Instead of a traditional carrot cake, change things up by turning your favorite sweet treat into yummy cheesecake bars. Trust us — everyone will be extra happy to dig into this dessert.

Everyone will feel lucky when this over-the-top cheesecake is served for dessert! We use a triple dose of cereal — in the crust, steeped in milk for the filling and on top to decorate — to make sure there's flavor in every bite. Garnish with extra marshmallows for a cute, eye-catching presentation.

This easy no-bake dessert relies on the smooth, creamy texture of avocado to form a stiff, custardy base — no gelatin required. Avocados aren't the most flavorful on their own, but lime juice and zest add a nice, tangy touch! This dessert has to chill in the fridge for at least six hours, so feel free to prep it ahead of time.

This dairy- and egg-free classic is creamy and satisfying, thanks to the combo of silken tofu and vegan cream cheese. Silken tofu is softer and more fragile than regular tofu — perfect for desserts like this. Orange zest and juice add a touch of sweetness that's not overwhelming.

Nigella's decadent cheesecake is a chocolate overload. The custardy cream cheese layer gets a double dose in the form of cocoa powder and melted bittersweet chocolate. There's even cocoa powder in the graham cracker crust — and don't forget the warm chocolate drizzle, added just before serving.

Brighten up a slice of traditional cheesecake with a spoonful of Trisha's fresh strawberry sauce. It's quick, easy and "best served cold from the refrigerator," Trisha advises, which makes it the perfect make-ahead dessert. Get it out of the way the night before, so the cheesecake has time to set and you have plenty of time to prepare the rest of the meal.

A combination of two classic desserts, this peach cobbler cheesecake is a peaches-and-cream dream. The cheesecake is baked almost all the way through before getting topped with a peach cobbler filling and a graham cracker crumble (which is the crust playing double duty). Use fresh or frozen peaches, depending on the season and what's readily available.

We’ve created the cheesecake of your dreams – rich, dense and creamy with a buttery, not-too-sweet graham cracker crust. Easy-to-follow instructions ensure a smooth, crack-free top every time.

Cheese lovers rejoice, we have created the cheesecake of your dreams by adding nutty and tangy cheddar cheese to the batter (and crust!!) making this dessert super creamy and luscious. The crust is salty-sweet made from butter crackers and spiked with sugar that bakes up and forms a super crisp plate to hold the decadent cake on top. It’s garnished with a caramel sauce jazzed up with store-bought apple butter. We use brown sugar to make the caramel which speeds up the process and eliminates the need to cook the sugar until golden brown.

This dessert mash-up combines a sweet potato cheesecake and a gooey, melted s'more. All the flavors and textures are there, from the crispy chocolate graham cracker crust to the toasted marshmallows. For the perfect finishing touch, drizzle a rich chocolate sauce over every slice.

This cheesecake recipe comes from Katie's mom, a health-conscious cook (sometimes to a fault — or so Katie says). Light cottage cheese and light cream cheese keep the cake from veering into extremely high-calorie territory, but the fresh fruit, lemon juice and whole-wheat graham cracker crust make it a standout in the taste department. Guests will assume they're indulging in a full-fat cheesecake.

Even though it sounds like a seasonal treat, pumpkin cheesecake is easy to make year-round thanks to canned pumpkin puree. A good dose of Greek yogurt makes this version a little tangy and gives it a nice, dense texture. This cheesecake isn't too sweet on its own, so a dusting of powdered sugar adds the right finish.

If you're looking for a classic cheesecake recipe with just a touch of chocolate, this black and white number hits the mark. The smooth, vanilla batter gets poured into a chocolate wafer crust. With extra cream cheese and sour cream in the filling, it's incredibly rich and creamy.

This outrageous psychedelic cheesecake is an ode to all the tie-dye of the 1960s. Making the vibrant swirls is much easier to do than it looks; all you need is a wooden skewer!

You'll find a dash of vanilla in the ingredients column of most cheesecake recipes, but it's taken to the next level here. The additions of nutmeg and almond extract create a finished cake that's especially nutty and aromatic. This cheesecake is extra unique in that you actually make the crust after baking the cheesecake — once removed from the oven, you'll add graham cracker crumbs on top and press them down.

Cat prepares this cheesecake filling with the addition of tangy mascarpone cheese, which pairs beautifully with sweet blueberries. She says, "My grandmother Alma made the best cheesecakes on the planet, including a white chocolate cheesecake that was to die for. I add mascarpone to my cheesecake, for a flavor that is a little lighter and less sweet, yet still rich and delicious."

Inspired by the classic French dessert coeur a la creme, this crustless dessert has all of cheesecake's richness without the fuss of baking. The trick is to drain the cream mixture through a cheesecloth, ensuring just the right texture. It's perfect to serve with a swath of fresh, juicy berries.

If regular cheesecake is too rich for you, this version, made with Greek yogurt (and some cream cheese), might be just right. Cinnamon-y pita chips take the place of the usual graham crackers for the crust, which adds an extra crunch. It's so creamy and tangy you may never feel the need to make full-fat cheesecake again.

Chocolate lovers, this one's for you! This indulgent cheesecake is a triple threat, with rich chocolate incorporated into the crust, filling and glaze. It's not for the faint of heart — or anyone who prefers vanilla!

This festive cheesecake gets an extra dose of sweetness from white chocolate in the filling. Up the ante by reserving some of the white chocolate shavings to decorate the top. White chocolate can be rather sweet on its own, but is evenly balanced by the tart flavor of the cranberries.

When it comes to the classic graham cracker crust, Alton prefers a coarse crumb to a fine one. The best way to achieve this? Crushing the crackers by hand. "Sure, you can do it in the food processor," he says. "But it would be too even. You want to end up with a lot of big pieces integrated with a lot of little crumbs."

Kardea says, "Y'all know I love to make cheesecake, and this strawberry-infused one is Bryon's favorite. I start by making a super easy strawberry jam that is great on its own, but amazing swirled into this New York-style cheesecake. You'll have some left over, so feel free to dollop more on top as garnish and save the rest in the refrigerator for biscuits or toast."