Top 10 Cheesecake Recipes You Need to Try Today

This delicious dessert display features the Top 10 Cheesecake Recipes You Need to Try Today, including everything from a classic New York-style cheesecake to fun and tasty options like churro cheesecake, coconut cheesecake, and Oreo cheesecake. Each slice has its own toppings, like fruit, whipped cream, or chocolate, that make it look and taste amazing. If you want to learn how to make your desserts look even better, check out this easy guide to dessert styling from King Arthur Baking. These cheesecakes don’t just taste great—they look great too!

The beauty of cheesecake lies in its versatility. Whether you’re experimenting with tropical flavors like coconut and citrus, or diving into rich swirls of chocolate and caramel, there’s always a new recipe to explore. Need inspiration beyond the basics? You’ll find unique variations like this churro cheesecake recipe that mixes cinnamon sugar layers with creamy filling—an unforgettable twist on tradition. And for citrus lovers, a vibrant orange cheesecake recipe is a must-try for brightening up your spring and summer table.

Understanding the science behind cheesecake can help you avoid common pitfalls like cracking, overbaking, or soggy crusts. For an in-depth explanation of how ingredients and techniques interact, check out Serious Eats’ guide to perfect cheesecake texture. You’ll learn why room temperature ingredients matter, how to use a water bath correctly, and what it means when your cheesecake jiggles just right. For those interested in healthier twists, Cooking Light’s tips on better-for-you cheesecake offer creative alternatives using Greek yogurt and natural sweeteners.

🍽 Why Cheesecake is the Ultimate Dessert

Cheesecake’s appeal lies in its versatility. From no-bake options for hot summer days to warm, spiced varieties for fall, there’s a cheesecake recipe to match every mood and season.

Before we dive into the list, make sure you understand the basics of great cheesecake baking. From temperature control to ingredient choice, a few key techniques can take your cake from good to spectacular. If you’re looking to perfect your technique, check out this guide to perfect cheesecake tips.

For a deeper dive into the chemistry of cheesecake—like how eggs affect texture or why sour cream matters—check out Serious Eats’ comprehensive article on cheesecake science.

🥇 1. Classic New York-Style Cheesecake

New York-style cheesecake is dense, creamy, and rich. This version has a perfect balance of tang and sweetness with a buttery graham cracker crust. Ideal for any celebration—or just a weekend treat!

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What you’ll love:

• Made with brick cream cheese and heavy cream
• Set in a traditional graham cracker crust
• Slight tanginess from sour cream or lemon zest

Learn how to create the perfect one with this classic New York-style cheesecake recipe.

🍊 2. Orange Cheesecake

This bright and citrusy orange cheesecake is a zesty twist on the classic, perfect for spring, summer, or anytime you crave a refreshing dessert. Made with real orange zest and juice, it’s creamy, flavorful, and irresistibly smooth.

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Why try it:

• Perfect spring and summer dessert
• Natural orange zest and juice offer a refreshing flavor

For a delightful variation, explore the full orange cheesecake recipe.

🧂 3. Cheesecake with Sour Cream Topping

This classic cheesecake is rich, dense, and velvety—with a smooth, tangy sour cream topping that adds elegance and balances the sweetness perfectly. It’s a favorite for holiday dinners, celebrations, or anytime you want a restaurant-quality dessert at home.

⏱️ Time Breakdown

• Prep Time: 25 minutes
• Cook Time: 55–65 minutes
• Cooling + Chilling Time: 6–8 hours
• Total Time: 7½–9 hours

📝 Ingredients

For the Crust:

• 1 ½ cups (150g) graham cracker crumbs
• 2 tablespoons (25g) granulated sugar
• 6 tablespoons (85g) unsalted butter, melted
• ¼ teaspoon cinnamon (optional)

For the Cheesecake Filling:

• 24 oz (675g) cream cheese, softened to room temperature
• ¾ cup (150g) granulated sugar
• ½ cup (120g) sour cream, room temperature
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 2 tablespoons (15g) all-purpose flour (optional, for structure)

For the Sour Cream Topping:

• 1 ½ cups (360g) sour cream
• ¼ cup (50g) granulated sugar
• ½ teaspoon vanilla extract

🍴 Instructions

1. Prepare the Crust:

1. Preheat oven to 325°F (163°C).
2. In a medium bowl, mix graham cracker crumbs, sugar, melted butter, and cinnamon (if using).
3. Press firmly into the bottom of a 9-inch springform pan.
4. Bake for 10 minutes and allow to cool while you prepare the filling.

2. Make the Filling:

1. Beat the cream cheese in a large bowl until smooth and lump-free.
2. Add sugar and mix until creamy.
3. Beat in sour cream, vanilla extract, and flour (if using).
4. Add eggs one at a time, mixing on low until just combined.

3. Bake the Cheesecake:

1. Pour the filling into the cooled crust and smooth the top.
2. Bake for 50–60 minutes, or until the center is just set but still jiggles slightly.
3. Remove from oven and let cool for 10 minutes before topping.

4. Make the Sour Cream Topping:

1. Whisk together sour cream, sugar, and vanilla until smooth.
2. Spread the topping gently over the warm cheesecake.
3. Return to the oven for 10 minutes to set the topping.

5. Cool and Chill:

• Cool at room temperature for 1 hour.
• Refrigerate for at least 6 hours (preferably overnight) before serving.

🎯 Pro Tips

• Room temperature ingredients ensure a smooth, crack-free batter.
• Don’t overbake—a little jiggle is ideal.
• Run a knife around the pan edge after baking to prevent cracking as it cools.

Try this creamy cheesecake with sour cream topping for a smooth finish that balances richness with brightness.

🍫 4. Chocolate Swirl Cheesecake

A show-stopping dessert with a luscious vanilla cheesecake base swirled with ribbons of dark chocolate. This cheesecake is as impressive to look at as it is decadent to eat—perfect for special occasions, holidays, or anytime you’re craving something rich, creamy, and chocolatey.

⏱️ Time Breakdown

• Prep Time: 30 minutes
• Cook Time: 60–70 minutes
• Cooling + Chilling Time: 6–8 hours
• Total Time: 8–9½ hours

📝 Ingredients

For the Crust:

• 1 ½ cups (150g) chocolate cookie crumbs (e.g., Oreos, without the filling)
• 2 tablespoons (25g) sugar
• 6 tablespoons (85g) unsalted butter, melted
• Pinch of salt

For the Cheesecake Filling:

• 24 oz (675g) cream cheese, softened to room temperature
• ¾ cup (150g) granulated sugar
• 1 cup (240g) sour cream, room temperature
• 1 teaspoon vanilla extract
• 3 large eggs, room temperature
• 2 tablespoons (15g) all-purpose flour

For the Chocolate Swirl:

• ¾ cup (130g) semi-sweet chocolate chips or chopped dark chocolate
• 2 teaspoons butter or heavy cream (for melting)

🍴 Instructions

1. Prepare the Crust:

1. Preheat oven to 325°F (163°C).
2. Mix chocolate cookie crumbs, sugar, melted butter, and salt.
3. Press into the bottom of a 9-inch springform pan.
4. Bake for 10 minutes, then let cool while you prepare the filling.

2. Make the Filling:

1. Beat cream cheese until smooth (2–3 minutes).
2. Add sugar and continue beating until creamy.
3. Mix in sour cream, vanilla extract, and flour until just combined.
4. Add eggs one at a time on low speed—do not overmix.

3. Prepare the Chocolate Swirl:

1. Melt chocolate chips with butter or cream in a heatproof bowl over simmering water (or microwave in short bursts).
2. Stir until smooth and slightly cooled.

4. Assemble the Cheesecake:

1. Pour half the cheesecake batter into the crust.
2. Drizzle half the melted chocolate over the batter.
3. Add remaining batter and top with the rest of the chocolate.
4. Use a butter knife or skewer to gently swirl the chocolate through the batter—do not overmix.

5. Bake the Cheesecake:

1. Bake for 60–70 minutes until edges are set and center slightly jiggles.
2. Turn off the oven, crack the door, and let cool inside for 1 hour.

6. Chill:

• Cool completely at room temperature, then refrigerate for at least 6 hours (or overnight).

🍫 Serving Suggestions

Drizzle with additional ganache for extra indulgence

Garnish with chocolate shavings, whipped cream, or raspberries

🌰 5. Churro Cheesecake

If you’re in the mood for something totally unique, the churro cheesecake twist is calling your name.

A mash-up of two beloved desserts—cheesecake and churros—this recipe delivers cinnamon-sugar bliss layered with creamy, tangy cheesecake. It’s a festive, crowd-pleasing treat that’s surprisingly easy to make!

⏱️ Time Breakdown

• Prep Time: 20 minutes
• Cook Time: 35–40 minutes
• Cooling + Chilling Time: 4–6 hours
• Total Time: 5–6½ hours

📝 Ingredients

For the Crust and Topping:

• 2 cans (8 oz each) crescent roll dough
• ½ cup (100g) granulated sugar
• 1 tablespoon ground cinnamon
• 2 tablespoons (28g) unsalted butter, melted (for brushing)

For the Cheesecake Filling:

• 16 oz (450g) cream cheese, softened
• ¾ cup (150g) granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg, room temperature

🍴 Instructions

1. Preheat and Prep:

1. Preheat oven to 350°F (175°C).
2. Lightly grease or line a 9×13-inch baking dish with parchment paper.

2. Cinnamon Sugar Mix:

• Mix the cinnamon and sugar in a small bowl. Set aside.

3. Assemble the Crust:

1. Unroll one can of crescent dough and press into the bottom of the pan.
2. Sprinkle with half the cinnamon sugar mixture.

4. Make the Filling:

1. Beat cream cheese and sugar until smooth.
2. Add egg and vanilla; mix just until combined.
3. Spread evenly over the crust.

5. Top and Bake:

1. Unroll second can of crescent dough and place on top of filling.
2. Brush with melted butter and sprinkle remaining cinnamon sugar mixture.
3. Bake for 35–40 minutes or until golden and set in the center.

6. Cool and Chill:

• Cool at room temperature, then refrigerate for at least 4 hours before slicing.

🎯 Serving Suggestions

• Cut into bars or squares for easy sharing
• Dust with powdered sugar before serving
• Serve with whipped cream or caramel drizzle

Why it stands out:

• Cinnamon sugar layers mimic churro texture
• Uses puff pastry or crescent rolls for a flaky base
• Great served warm or chilled

It’s the ultimate mash-up of classic cheesecake and Latin flair.

🥥 6. Coconut Cheesecake

Creamy, rich, and infused with tropical flavor, this coconut cheesecake is a vacation in every bite. Toasted coconut, coconut cream, and a buttery crust come together in this decadent dessert that’s as beautiful as it is delicious.

⏱️ Time Breakdown

• Prep Time: 25 minutes
• Cook Time: 55–65 minutes
• Cooling + Chilling Time: 6–8 hours
• Total Time: 8–9½ hours

📝 Ingredients

For the Crust:

• 1 ½ cups (150g) graham cracker crumbs
• ½ cup (40g) shredded coconut (unsweetened, lightly toasted)
• 2 tablespoons (25g) sugar
• 6 tablespoons (85g) unsalted butter, melted
• Pinch of salt

For the Cheesecake Filling:

• 24 oz (675g) cream cheese, softened
• ¾ cup (150g) granulated sugar
• ¾ cup (180ml) coconut cream or full-fat coconut milk
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• ½ teaspoon coconut extract (optional, for enhanced flavor)
• 2 tablespoons (15g) flour (optional, for structure)

Optional Topping:

• ½ cup toasted shredded coconut
• Whipped cream
• White chocolate shavings

🍴 Instructions

1. Prepare the Crust:

1. Preheat oven to 325°F (163°C).
2. Combine graham crumbs, toasted coconut, sugar, butter, and salt in a bowl.
3. Press firmly into the bottom of a 9-inch springform pan.
4. Bake for 10 minutes, then set aside to cool.

2. Make the Filling:

1. Beat cream cheese until smooth (2–3 minutes).
2. Add sugar and beat until creamy.
3. Mix in coconut cream, vanilla, and coconut extract.
4. Add eggs one at a time, mixing on low just until combined.
5. Fold in flour gently if using.

3. Bake the Cheesecake:

1. Pour the batter over the crust and smooth the top.
2. Bake for 55–65 minutes until the edges are set and the center slightly jiggles.
3. Turn off the oven, crack the door, and let cool inside for 1 hour.

4. Chill:

• Cool to room temperature, then refrigerate for at least 6 hours or overnight.

🎯 Serving Tips

• Top with toasted coconut, whipped cream, or white chocolate
• Serve chilled for best texture
• Great with tropical fruits like mango or pineapple

🍪 7. Oreo Cheesecake

This Oreo cheesecake is rich, creamy, and absolutely loaded with chocolate sandwich cookies in every bite — from the crunchy cookie crust to the chunky, Oreo-studded filling. It’s the ultimate cookies and cream dessert that wins over both kids and adults alike.

⏱️ Time Breakdown

• Prep Time: 25 minutes
• Cook Time: 60–70 minutes
• Cooling + Chilling Time: 6–8 hours
• Total Time: 8–9½ hours

📝 Ingredients

For the Crust:

• 24 Oreo cookies, crushed (filling included)
• 5 tablespoons (70g) unsalted butter, melted

For the Cheesecake Filling:

• 24 oz (675g) cream cheese, softened
• ¾ cup (150g) granulated sugar
• ¾ cup (180g) sour cream, room temperature
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 15 Oreo cookies, roughly chopped

For Optional Topping:

• Whipped cream
• Mini Oreos or crushed Oreos
• Chocolate ganache or drizzle

🍴 Instructions

1. Prepare the Crust:

1. Preheat oven to 325°F (163°C).
2. Mix crushed Oreos with melted butter until evenly combined.
3. Press into the bottom of a 9-inch springform pan.
4. Bake for 10 minutes, then let cool.

2. Make the Filling:

1. In a large bowl, beat cream cheese until smooth (2–3 minutes).
2. Add sugar and beat until creamy.
3. Mix in sour cream and vanilla extract.
4. Add eggs one at a time, mixing on low until just combined.
5. Gently fold in the chopped Oreos.

3. Assemble and Bake:

1. Pour the filling into the crust and smooth the top.
2. Tap the pan to release air bubbles.
3. Bake for 60–70 minutes or until the edges are set and center is slightly jiggly.
4. Turn off oven, crack door, and let cheesecake cool inside for 1 hour.

4. Chill:

• Cool at room temp, then refrigerate at least 6 hours, or overnight.

🎯 Serving Suggestions

Best served cold for that signature creamy texture

Pipe whipped cream around the edges

Garnish with mini Oreos or a drizzle of chocolate ganache

🎃 8. Pumpkin Cheesecake

This pumpkin cheesecake blends the best of two classic desserts: the spiced warmth of pumpkin pie and the creamy indulgence of cheesecake. With a buttery graham cracker crust and smooth, flavorful filling, it’s the perfect showstopper for fall gatherings or cozy holidays.

⏱️ Time Breakdown

• Prep Time: 25 minutes
• Cook Time: 60–70 minutes
• Cooling + Chilling Time: 6–8 hours
• Total Time: 8–9½ hours

📝 Ingredients

For the Crust:

• 1 ½ cups (150g) graham cracker crumbs
• 2 tablespoons (25g) sugar
• ½ teaspoon cinnamon
• 6 tablespoons (85g) unsalted butter, melted

For the Filling:

• 24 oz (675g) cream cheese, softened
• 1 cup (200g) brown sugar, packed
• 1 cup (240g) pumpkin purée (not pumpkin pie filling)
• ¾ cup (180g) sour cream, room temperature
• 3 large eggs, room temperature
• 1 ½ teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• 2 tablespoons (15g) all-purpose flour (optional, for structure)

Optional Topping:

• Whipped cream
• Crushed pecans or walnuts
• Caramel drizzle
• A dusting of cinnamon or nutmeg

🍴 Instructions

1. Prepare the Crust:

1. Preheat oven to 325°F (163°C).
2. Mix graham crumbs, sugar, cinnamon, and melted butter.
3. Press mixture firmly into the bottom of a 9-inch springform pan.
4. Bake for 10 minutes, then let cool.

2. Make the Filling:

1. In a large bowl, beat cream cheese until smooth (2–3 minutes).
2. Add brown sugar and mix until creamy.
3. Mix in pumpkin purée, sour cream, vanilla, and pumpkin pie spice.
4. Add eggs one at a time on low speed. Do not overmix.
5. Gently fold in flour, if using.

3. Bake the Cheesecake:

1. Pour the filling into the crust and smooth the top.
2. Bake for 60–70 minutes, or until edges are set and center jiggles slightly.
3. Turn off oven, crack the door, and let it cool in the oven for 1 hour.

4. Chill:

• Cool at room temperature, then refrigerate for at least 6 hours or overnight.

🎯 Serving Suggestions

• Top with whipped cream and caramel drizzle
• Garnish with candied pecans or pumpkin seeds
• Pair with a mug of chai or hot apple cider

9. No-Bake Cheesecake

This no-bake cheesecake is light, creamy, and ultra-smooth—set over a buttery graham cracker crust and finished with your choice of fruit, chocolate, or whipped cream. It’s the perfect dessert when you want something quick, easy, and oven-free.

⏱️ Time Breakdown

• Prep Time: 20 minutes
• Chilling Time: 6–8 hours (or overnight)
• Total Time: 6½–8½ hours (no baking required!)

📝 Ingredients

For the Crust:

• 1 ½ cups (150g) graham cracker crumbs
• 2 tablespoons (25g) sugar
• 6 tablespoons (85g) unsalted butter, melted

For the Cheesecake Filling:

• 16 oz (450g) cream cheese, softened
• ¾ cup (90g) powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice (optional, for brightness)
• 1 ¼ cups (300ml) heavy whipping cream, cold

Optional Toppings:

• Fresh berries or fruit compote
• Chocolate ganache
• Lemon curd
• Whipped cream

🍴 Instructions

1. Prepare the Crust:

1. Combine graham cracker crumbs, sugar, and melted butter.
2. Press the mixture into the bottom of an 8- or 9-inch springform pan.
3. Use a flat-bottomed glass or spoon to press firmly and evenly.
4. Chill in the fridge for at least 30 minutes while you make the filling.

2. Make the Filling:

1. In a large bowl, beat the cream cheese until smooth.
2. Add powdered sugar, vanilla, and lemon juice. Beat until well combined.
3. In a separate bowl, whip the heavy cream until stiff peaks form.
4. Gently fold the whipped cream into the cream cheese mixture in batches until fully combined.

3. Assemble and Chill:

1. Pour the filling over the chilled crust and smooth the top.
2. Cover with foil or plastic wrap.
3. Chill for at least 6 hours, preferably overnight, until firm.

🎯 Serving Suggestions

Serve with a dollop of whipped cream and mint for a clean finish

Top with strawberries, blueberries, or a swirl of raspberry sauce

Add a drizzle of melted chocolate or caramel

Why you’ll love it:

• Sets in the fridge—no oven needed
• Light and mousse-like texture
• Customizable with fruit, chocolate, or nuts

A no-bake option is also ideal for beginner bakers.

🍓 10. Strawberry Cheesecake

This strawberry cheesecake is a stunning blend of creamy, tangy cheesecake and sweet, juicy strawberry topping. Built on a golden graham cracker crust, it’s a go-to dessert for spring, summer, birthdays, or anytime you crave something fresh, elegant, and indulgent.

⏱️ Time Breakdown

• Prep Time: 30 minutes
• Cook Time: 55–65 minutes
• Cooling + Chilling Time: 6–8 hours
• Total Time: 8–9½ hours

📝 Ingredients

For the Crust:

• 1 ½ cups (150g) graham cracker crumbs
• 2 tablespoons (25g) sugar
• 6 tablespoons (85g) unsalted butter, melted

For the Cheesecake Filling:

• 24 oz (675g) cream cheese, softened
• ¾ cup (150g) granulated sugar
• ¾ cup (180g) sour cream, room temperature
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice (for brightness)
• 2 tablespoons (15g) flour (optional, for stability)

For the Strawberry Topping:

• 1 ½ cups fresh strawberries, hulled and sliced
• ¼ cup (50g) sugar
• 1 teaspoon lemon juice
• 1 teaspoon cornstarch (optional, for thickening)

🍴 Instructions

1. Prepare the Crust:

1. Preheat oven to 325°F (163°C).
2. Mix graham cracker crumbs, sugar, and melted butter in a bowl.
3. Press into the bottom of a 9-inch springform pan.
4. Bake for 10 minutes, then cool while preparing the filling.

2. Make the Cheesecake Filling:

1. Beat cream cheese until smooth.
2. Add sugar and continue mixing until creamy.
3. Mix in sour cream, lemon juice, vanilla extract, and flour.
4. Add eggs one at a time on low speed—do not overmix.

3. Bake the Cheesecake:

1. Pour filling into crust and smooth the top.
2. Bake for 55–65 minutes, until edges are set and center jiggles slightly.
3. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.

4. Chill:

• Remove from oven, cool at room temperature, then refrigerate for 6–8 hours (or overnight).

5. Make the Strawberry Topping:

1. In a saucepan, combine strawberries, sugar, and lemon juice.
2. Simmer over medium heat for 5–10 minutes, stirring occasionally.
3. For a thicker topping, dissolve cornstarch in 1 tbsp water and stir in.
4. Let the topping cool before spooning over chilled cheesecake.

🎯 Serving Tips

• Serve with extra fresh strawberries and whipped cream
• Add a sprig of mint for a decorative touch
• Pairs perfectly with a glass of rosé or iced tea

🧊 Storage

Freezer: Freeze without topping for up to 2 months. Add topping after thawing.

Refrigerator: Store covered for up to 5 days

Tips for success:

• Use fresh or macerated strawberries
• Glaze with reduced jam for shine
• Add basil or mint for a gourmet twist

Best served chilled with a drizzle of strawberry syrup.

Common Cheesecake Baking Mistakes (and How to Fix Them)

❌ My cheesecake cracked!

Why it happens:

• Overbaking
• Rapid temperature change
• Overbeating eggs

Fix: Bake in a water bath or allow gradual cooling on the counter.

❌ My crust is soggy.

Why it happens:

• Filling added before crust cooled
• Not baked before filling

Fix: Pre-bake the crust and let it cool before adding the filling.

❌ The texture isn’t smooth.

Why it happens:

• Cold cream cheese
• Overmixed batter

Fix: Use room-temperature ingredients and mix just until combined.

Cheesecake Storage Tips

Proper storage keeps your cheesecake safe and delicious.

Refrigeration:

• Store covered for up to 5 days
• Use a springform pan with foil to retain shape

Freezing:

• Slice first for easier portion control
• Wrap tightly in plastic + foil
• Thaw in fridge overnight

For more storage-specific advice, read what happens with too much sour cream in cheesecake to keep your texture perfect.

Final Thoughts

From the dense luxury of a New York-style cheesecake to the bold spice of a pumpkin version, this list offers something for everyone. Each cheesecake here brings its own unique spin—whether you’re craving fruit, chocolate, or even churros.

Don’t forget to experiment and adapt. Add seasonal toppings, change up the crust, or infuse your batter with extracts. Master the basics, and soon you’ll be developing your own signature cheesecake.