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The best cheesecake recipes - 180 recipes

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Pumpkin Cheesecake Bars

  • for the cheesecake layer:
  • 2 (8 oz.) packages (full-fat, people) cream cheese, at room temp.
  • 1/2 cup pumpkin puree
  • 3/4 cup sugar
  • 2 teaspoons vanilla
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon allspice
  • 1/4 cup (regular, not light) sour cream
  • 2 eggs, lightly beaten with a fork
  • for the brownies:
  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 2 cups sugar
  • 1 cup Dutch-process cocoa (such as Hershey's Special Dark)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 1 TBSP vanilla
  • 3 eggs
  • 1 cup unbleached, all-purpose flour
  • 1/4 cup dark chocolate chips (such as Hershey's Special Dark)
4.7/5 (17 Votes)

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For the crust: Adjust an oven rack to the middle position and heat the oven to 325°

  • Crust:
  • 8 whole graham crackers, broken into 1-inch pieces
  • 6 tablespoons (3/4 stick) unsalted butter, melted and cooled. Plus 1 extra tablespoon butter for brushing on pan
  • 3 tablespoons sugar
  • Filling:
  • 2 1/2 pounds cream cheese, cut into chunks and softened
  • 1 1/2 cups sugar
  • 1/8 teaspoon salt
  • 1/3 cup sour cream
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons vanilla extract
  • 2 large egg yolks
  • 6 large eggs
3.9/5 (232 Votes)

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Set up 2 shallow dishes with the following in each: Scrabled eggs for dip, bread crumbs and Romano cheese mixed Sl...

  • 3 boneless skinless chicken breasts
  • 1/2 stick of butter
  • 1 cup of Romano Cheese
  • 4 tablespoons of heavy cream
  • Cooked spaghetti noodles
  • 1 lemon
  • 1 cup of bread crumbs (homemade in a food processor or store bought)
  • 2 eggs
  • Flour
  • Salt and Pepper
  • 1 16 oz can of tomato sauce
3.8/5 (253 Votes)

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Refreshing Pineapple No Bake Cheesecake

  • CRUST:
  • 3/4 cup graham cracker crumbs
  • 1 tablespoon granulated sugar
  • 2 tablespoons unsalted butter, melted
  • FILLING:
  • 1 package (8 ounce) cream cheese, softened
  • 3 tablespoons granulated sugar (see note below)
  • 12 ounces fresh pineapple, pureed
  • 1/2 teaspoon pure vanilla extract
  • 1 tub (8 ounce) frozen whipped topping, thawed
  • GARNISH:
  • Whipped topping, optional
  • Fresh pineapple, optional
4.6/5 (22 Votes)

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One of the most iconic flavors of fall is caramel apples

  • 1 package Krusteaz Apple Crisp Mix (1 pouch each crisp topping mix and apple filling)
  • 5 tablespoons butter or margarine, softened
  • 16 oz (2 cups) cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • Caramel topping
4.4/5 (42 Votes)

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Stir together marshmallows, yogurt, coolwhip and cheesecake filling

  • Stir together:
  • Recipe for Strawberry-Banana Cheesecake Salad
  • 1 bag of miniature marshmallows
  • 16 oz of vanilla yogurt
  • 1 regular size tub of cool whip
  • 1 package of nobake cheese cake filling
  • Stir in
  • 1-2 containers of sliced up strawberries
  • 3-4 sliced up bananas
4.6/5 (27 Votes)

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No bake salted caramel cheesecake layered with coffee dipped Oreo cookies is a delicious and easy dessert to make a...

  • 1 (8-ounce) package cream cheese, softened
  • 1/2 cup caramel ice cream topping
  • 1/2 teaspoon coarse ground sea salt
  • 32 Oreo cookies
  • 6 ounces strong brewed coffee, cooled
  • 4 cups Cool Whip, divided
  • Caramel and chocolate syrup
  • Sea salt
4.2/5 (41 Votes)

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Looking for a slice of heaven? Try this decadent and delicious cheesecake drizzled with pomegranate syrup

  • CRUST:
  • Nonstick vegetable oil spray
  • 1 1/2 cups fine graham cracker crumbs
  • 1/2 cup (1 stick) unsalted butter, melted, cooled slightly
  • 1/4 cup sugar
  • FILLING:
  • 2 teaspoons powdered gelatin
  • 1 1/2 pounds cream cheese, room temperature
  • 1 1/2 cups plain whole-milk Greek yogurt
  • 3/4 cup sugar
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt
  • POMEGRANATE SYRUP:
  • 2 cups flash-pasteurized pomegranate juice
  • 1/2 cup sugar
  • 2 tablespoons light corn syrup
  • Pomegranate seeds
4.6/5 (14 Votes)

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For the crust: Using a food processor, process the almonds and coconut to a coarse meal

  • For the crust:
  • 2 cups raw almonds
  • 2 tbsp unsweetened coconut flakes
  • 1/4 cup date paste (about 1/3 packed cup of whole pitted dates, run through the food processor first)
  • 1/4 tsp pure vanilla extract
  • 1/4 tsp sea salt
  • For the key lime filling:
  • 3 cups raw macadamia nuts
  • 1 cup almond milk
  • 1 cup pure key lime juice
  • 3/4 cup raw agave nectar
  • 1 tsp vanilla powder (or vanilla extract)
  • 3/4 cup coconut oil, melted
4.7/5 (20 Votes)

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This is a must try! Cheesecake with a toffee and caramel topping

  • GINGERSNAP CRUST:
  • Nonstick vegetable oil spray
  • 1 1/2 cups ground gingersnap cookies (about 7 1/4 ounces)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons (packed) golden brown sugar
  • CHEESECAKE:
  • 4 8-ounce packages cream cheese, room temperature
  • 1 cup (packed) golden brown sugar
  • 2 tablespoons (1/4 stick) butter, melted
  • 5 large eggs
  • 1 teaspoon vanilla extract
  • CARAMEL TOPPING:
  • 1 1/2 cups sugar
  • 1/4 cup water
  • 1/2 teaspoon fresh lemon juice
  • 1 cup heavy whipping cream
  • 4 (1.4-ounce ) English toffee candy bars (such as Heath or Skor), chopped
4.6/5 (25 Votes)

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Preheat the oven to 300 degrees

  • 1 pound semi-sweet chocolate, chopped (I used chocolate chips)
  • 1 1/2 pounds cream cheese, room temperature
  • 2 ⁄3 cup sugar
  • 4 large eggs, room temperature
  • Whipped cream or chocolate ganache
4.4/5 (37 Votes)

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For an extra special dessert, try these gorgeous caramel swirled cheesecake cupcakes

  • 1 1/2 cups graham cracker crumbs, about 10 crackers worth (gluten free crackers work fine)
  • 1/4 cup butter, melted
  • 1/4 cup light brown sugar
  • 24 ounces cream cheese
  • 3/4 cup sugar
  • 2 teaspoons vanilla
  • 3 eggs
  • Homemade Caramel Sauce or Vanilla Bean Salted Caramel Sauce
4.7/5 (19 Votes)

Any burning questions? Our chefs answer!

Caramel Swirl Cheesecake Cupcakes Pumpkin Cheesecake Bars