To-Die-For Cheesecake Recipes
Whether you prefer the rich decadence of chocolate cheesecake or the sweet taste of fresh fruit, we have the perfect cheesecake for you.
Chocolate and coffee flavors mingle perfectly in this sinfully delicious cheesecake. The only thing missing is the guilt.
- Recipe: Banana Pudding Cheesecake
Looking for a go-to cheesecake recipe? You've found the one! This classic cheesecake is great on its own or with a simple Apricot Glaze.
- Recipe: Ultimate Cheesecake
Caramelized apples are artfully arranged on top of this rich and delicious cheesecake for a perfect dessert.
- Recipe: Caramel-Apple Cheesecake
Test Kitchen Professional Pam Lolley combined the flavors of three favorites—pumpkin pie, pecan pie, and cheesecake—to create this luscious holiday dessert.
- Recipe: Pumpkin-Pecan Cheesecake
Chocoholics are sure to love this ultra-rich cheesecake, which features traditional cheesecake sandwiched between a chocolate-pecan brownie base and a thick, homemade chocolate glaze.
- Recipe: Chocolate-Fudge Cheesecake
If the title of this dessert recipe doesn't send you running for the kitchen, then you need to read it again. We've packed all your favorite desserts into one must-try indulgence. Cheesecake, brownies, and caramel apples... What more could you want?
- Recipe: Caramel Apple-Brownie Cheesecake
This cake is the perfect ending to a meal—from the deep red cranberry topping to the velvety smooth comforting bites.
A warm fudge center makes this cheesecake melt-in-your-mouth delicious. A homemade pistachio crust is worth the extra effort.
- Recipe: Warm Fudge-Filled Cheesecake
Twenty minutes and six ingredients are all it takes to make this yummy cheesecake.
- Recipe: Free-form Strawberry Cheesecake
Swirled with strawberry preserves and flavored with Irish cream liqueur, this cheesecake will be a hit at any get-together.
It only takes 15 minutes to put together this seasonal cheesecake with an easy three-ingredient gingersnap crust.
- Recipe: Pecan Cheesecake Pie
Garnish this rich cheesecake with berries and currants for a party-perfect presentation. The cake can be baked and frozen up to a month ahead.
- Recipe: Brandy Alexander Cheesecake
Crushed pineapple, coconut, and a little light rum give this easy piña colada cheesecake its Caribbean flair.
- Recipe: Festive Piña Colada Cheesecake
For a twist on classic cheesecake, try adding goat cheese to the mixture. It adds another dimension of flavor, and with a bit of lime juice and honey it may just become your favorite cheesecake recipe.
- Recipe: Lime-Goat Cheese Cheesecakes
After winning the Southern Living Cook-Off 2005, registered dietitian Sharon Collison came to us with the original, light version of her $100,000 cheesecake. She did a full-fat version for our contest and won. Ironically, the skinnier version (with half the fat and calories) received the same outstanding rating in our Test Kitchens.
As pretty as petits fours, these luscious little two-bite gems can be finished with any kind of berry or preserves. Get ahead, and bake the cheesecakes in advance. After baking, they'll freeze up to one month. Thaw and top with preserves and fruit before serving.
Recipe: Petite Blueberry Cheesecakes
It may look like a chore, but this cheesecake tart calls for a relatively straightforward preparation: First, press the crust into the tart pan. Next, mix the cream cheese filling, fill the tart shell, and bake. Finally, gild the pie with sautéed tart apples, and paint them with melted apple jelly for a jewelled effect.
Recipe: Caramel Apple Cheesecake Tart
Cut into this fall cheesecake to find a surprising fruit layer on the bottom. Dress it up by pooling sauce on top and garnishing with fresh mint leaves, citrus curls, and sugared cranberries.
Dessert and coffee all in one slice, this over-the-top cheesecake is a surefire crowd-pleaser. To garnish with chocolate shards, melt dark bittersweet chocolate, and spread it in a thin layer on a parchment paper-lined baking sheet. Let it stand until set, and break into pieces.
We use a mix of chocolate and cinnamon graham cracker crumbs here to give the crust a dark color with notes of chocolate and a little spice. You can choose one or the other, so long as you use 1½ cups total. We also like to give the canned pumpkin a whirl in the food processor so it's nice and smooth in the creamy filling.
Recipe: Pumpkin Cheesecake