Cheesecake Recipes

Traditionally a pillow-shaped deep-fried dough, sopapillas are cousins to puff pastry and often topped with cinnamon sugar. Naturally, it follows that sopapilla and cheesecake are a match made in heaven: crispy, sweet dough sandwiching creamy, smooth cheesecake filling is a combination that can't be beaten. The best part? We use the store-bought crescent dough to make this a painless dessert to make.

Why doesn't maple syrup find its way to American cheese platters the way chestnut honey does to Italian ones? We think it works particularly well with subtle, creamy cheeses, a conviction that inspired our riff on a classic New York cheesecake. Enjoy the cheesecake plain or make the maple whipped cream or maple cream sauce to drizzle over slices. A warm purchased or homemade butterscotch or caramel sauce would be great on this cheesecake as well.

The warm, spicy flavors of gingerbread are a natural match for cheesecake. I mean, who doesn’t love a slice of gingerbread cake slathered with cream cheese frosting? This dessert is certainly rich, but it is also packed with lots of spices, including a hefty sprinkle of both ground and fresh ginger, classic cinnamon, allspice that lends a slightly peppery note, and a bit of fresh lemon zest to brighten things up. It can be a little tricky to get the batter completely smooth, so make sure all the ingredients are at room temperature before you start mixing, and take care to bake the cheesecake gently to avoid cracks. The cranberry topping here is optional but it is festive and delicious, and a great little cover-up if the cheesecake does happen to crack. Alternatively, this is great with a bit of lightly sweetened whipped cream or crème fraîche. Slice cheesecake with a clean, hot knife for the tidiest servings.

These pumpkin cheesecakes were the first thing that came to mind when I thought of creating a simple-yet-decadent fall dessert. These would make the perfect dessert for holiday parties and fall gatherings. They’re super versatile with the ability to be made in muffin tins for a single-serving size, ramekins for 3-4 small cheesecakes, or a round cake pan (or springform pan) for one large cheesecake to feed a crowd.

These creamy mini cheesecakes have this luscious creamy texture, delicious creamy taste and matched with the crusty crust. And you gonna LOVE the taste. The creaminess is something that people appreciate in it. Yum! These are baked cheesecakes. You should give this super easy and delicious mini cheesecakes a try. Eat them as is or take them further with your favorite marmalade and berries.

These Mini Lemon Cheesecakes feature an easy homemade graham cracker crust topped with a smooth and creamy lemon cheesecake filling. Top them with some fresh whipped cream and berries for an easy dessert everyone will love! These mini cheesecakes are such an easy dessert and perfect for gatherings, potlucks, etc. These are such a perfect treat to make ahead of time too. You can make these the night before and refrigerate them overnight so dessert is ready to go the next day.

A simple cheesecake recipe that requires no water bath or springform pan and tastes like a creamy pumpkin pie. Baked in a 9-by-13-inch pan, these are sliced into bars that are easy to serve and eat. If you want to make them a bit fancier, you can reserve some of the plain cheesecake batters to swirl into the pumpkin batter just before baking.

Now, I love cheesecake and I love mangoes, the mangoes best eaten in their natural state, and preferably in the bath. But the two together make a dessert that manages to be both comforting and elegant. The scented flesh of the fruit does more than add to the taste of the cheesecake: it transforms the texture, too. This mango cheesecake reminds me of those light French fruit-mousse tarts, with their glassy, mirrored tops. And the color! The radiant, golden yellow is instant sunshine in the kitchen, just as the taste is summer on the tongue.

Great for picnics or potlucks, these portable cheesecake bars incorporate cooked berries directly into the custard, which means they take on a rosy hue. You can even add a few drops of red food coloring if you want to make up for out-of-season berries, which are less vibrantly colored, or if you just want a livelier result. Feel free to use frozen berries in place of fresh, though you’ll need to thaw them fully before beginning the process.

There are those who may not find this sweet enough, and if that’s the case I recommend adding a quarter cup or so of sugar instead of increasing the honey because you don’t want the honey flavor to become overpowering. Other flavor possibilities to add with the blueberries: any citrus you like; a teaspoon or so of very finely ground coffee or cocoa; or chopped raisins or, I suppose, chocolate chips. I prefer the straight honey-lemon combination, unadulterated.

In the height of summer, turning on the oven should be considered off-limits, but we still need dessert. For that, there's the no-bake cheesecake, which has all the richness of the baked version without any of the baking. Here, Biscoff cookies add a bit of spice, which pairs beautifully with toasted coconut, and we swap the heavy cream for rich, fluffy whipped coconut cream. The topping combines cooked and fresh berries for a wonderful variety of texture and flavor. Just about any varieties will work here, so use what looks best. A combination of blueberries and blackberries or raspberries is quite nice. Be sure to plan ahead with this recipe. The cans of coconut milk need to be chilled at least overnight, and as does the finished cheesecake before it can be sliced.

This light cheesecake bridges the gap between those who love their cheesecakes tall and dense, straight out of Lindy’s, and others who prefer a daintier cake, made airy with farmer’s cheese or ricotta. Here, you’ll use cream cheese, goat cheese, and crème fraîche to concoct a light, fluffy cheesecake that isn’t too sweet, making it the perfect platform to show off a bunch of summer cherries, simmered in sugar. Or you could skip the cherries and eat it plain, or drizzle over some honey and toasted nuts.