Cheesecake Recipes
Cheesecake is a timeless dessert, and this page collects five classic versions—from a strawberry-topped baked cheesecake to a rich “classic” springform favorite, plus an easy whipped no-bake option and fun cheesecake cupcakes.
Use the jump links to go straight to the recipe you want, then come back to try another style for holidays, potlucks, and special occasions.
Recipes on this page
Use the links below to jump directly to each cheesecake recipe.
- Strawberry Cheesecake
- Classic Cheesecake
- Pineapple Whipped Cheesecake
- California Style Cheesecake
- Cheesecake Cupcakes
Strawberry Cheesecake
Ingredients
- 2 cups graham cracker crumbs
- 5 tablespoons butter, melted
- 11 oz cream cheese
- 2 eggs
- 3/4 cup sugar
- 1/2 teaspoon vanilla extract
- 2 cups dairy sour cream
- Whole fresh strawberries
- 1/4 cup currant jelly
- 1 tablespoon water
Preheat oven to 350°F.
Instructions
- Combine crumbs and melted butter and press into a 9-inch pie pan.
- Blend cream cheese on low speed until fairly smooth.
- Add eggs one at a time, beating well after each addition.
- Gradually add 1/2 cup sugar and vanilla; pour into prepared crust.
- Bake 20 minutes.
- Blend sour cream with remaining 1/4 cup sugar; spread evenly over top.
- Turn off oven heat. Return to oven for 4 minutes.
- Cool briefly, then chill until set.
- Garnish with whole strawberries (pointed end up).
- Melt currant jelly with 1 tablespoon water and glaze strawberries before serving. Serves 6.
Classic Cheesecake
Ingredients
- Crust (chill first):
- 10 double graham crackers, crushed
- 1/4 cup sugar
- 1/4 cup chopped almonds
- 1/4 cup butter, melted
- 1/4 teaspoon salt
- Cake:
- 1 1/2 lb cream cheese
- 1 1/4 cups sugar (divided)
- 1 teaspoon salt
- 1/4 cup flour
- 5 eggs, separated
- 2 1/2 tablespoons lemon juice
- 1/4 teaspoon nutmeg and mace
- 1 teaspoon vanilla
- 1/2 teaspoon almond flavor
- 1 cup sour cream
Preheat oven to 325°F.
Instructions
- Mix crust ingredients until crumbly. Press into bottom and sides of a greased 10 1/2-inch springform pan; chill.
- Beat cream cheese with 1 cup sugar and salt. Add flour and egg yolks; beat thoroughly.
- Mix in lemon juice, nutmeg/mace, vanilla, almond flavor, and sour cream.
- In a separate bowl, beat egg whites with remaining 1/4 cup sugar until stiff but not dry. Fold into cheese mixture.
- Pour into chilled crust. Bake 1 hour and 15 minutes.
- Cool in oven 1 hour with door open. Finish cooling on rack, then refrigerate until well chilled before removing outer rim.
- Tip: place a pan under the cake on a lower rack to catch condensation.
- Serves 12 to 16.
Pineapple Whipped Cheesecake
Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup margarine or butter, melted
- 1 (9 oz) can crushed pineapple, drained (reserve juice)
- 2 (8 oz) packages cream cheese
- 1 package lemon gelatin (Jell-O)
- 1 cup hot water
- Pineapple juice plus water to make 1 cup
- 1 cup instant dry milk
Instructions
- Make crust with crumbs and melted margarine/butter and press into a 9-inch square pan. Chill.
- Make gelatin with 1 cup hot water. Add pineapple juice plus water to make 1 cup. Do not chill.
- With mixer on low, gradually beat gelatin mixture into cream cheese.
- Chill until very thick but not set.
- With mixer on high, beat in dry milk 1/4 cup at a time.
- Fold in pineapple and beat until doubled in volume.
- Chill 2 hours. Serves 8 or 9.
- Variation: omit pineapple and serve topped with preserves or frozen fruit.
California Style Cheesecake
Ingredients
- Crust:
- 18 graham crackers, crushed
- 1 1/2 teaspoons cinnamon
- 2 tablespoons sugar
- 6 tablespoons butter, melted
- Filling:
- 1 1/2 lb cream cheese
- 1 cup sugar
- 3 eggs
- 1/2 teaspoon vanilla
Preheat oven to 375°F.
Instructions
- Crust: Crush crackers fine and add remaining crust ingredients. Mix well. Line bottom of a 10-inch springform pan and press lightly.
- Filling: Beat cream cheese until smooth. Add sugar and beat slowly. Add eggs one at a time. Add vanilla last.
- Pour over crust. Bake 30 minutes, no longer.
- Optional topping: Whip 1 pint sour cream with 3 tablespoons sugar and 1/2 teaspoon vanilla. Spread over cooled pie and bake at 500°F for 5 minutes.
- Cool and refrigerate. Serves 10 to 12.
Cheesecake Cupcakes
Ingredients
- Bottoms:
- 3/4 cup graham cracker crumbs
- 1 1/2 tablespoons granulated sugar
- 4 tablespoons butter, melted
- Filling:
- 1/2 lb cream cheese, room temperature
- 1/4 cup granulated sugar
- 1/4 teaspoon vanilla
- 1 egg
Preheat oven to 375°F.
Instructions
- Mix ingredients for bottoms and set aside.
- Using an electric mixer, combine filling ingredients and mix until smooth and not lumpy.
- Press graham cracker mixture into the bottom of paper-lined muffin cups in a muffin pan.
- Fill cups about half full with filling.
- Bake 10 minutes.
- Refrigerate until thoroughly cooled.
- Top with canned pie filling (cherry, blueberry, peach, apple, or pineapple). Serves 10.
FAQ
Which cheesecake recipe on this page is no-bake?
Pineapple Whipped Cheesecake is the no-bake option on this page. The others are baked recipes.
How do I prevent baked cheesecake from cracking?
Avoid overbaking and cool gradually. Let the cheesecake cool in the oven with the door cracked, then finish cooling before refrigerating.
Can I make these cheesecakes ahead of time?
Yes. Cheesecake is best made ahead so it can chill and set. Most versions taste better after several hours or overnight in the refrigerator.