Recipes Desserts Cake Cheesecakes 18 Outstanding Cheesecake Recipes By Food & Wine Editors Updated on January 11, 2022 Share Tweet Pin Email Trending Videos Photo: Photo by Greg DuPree / Prop Styling by Christine Keely / Food Styling by Chelsea Zimmer Creamy, tangy, and rich, cheesecake is a timeless dessert that we can never get enough of. While we love a classic cheesecake recipe with graham cracker crust, there are also plenty of other delicious versions that we'd happily make again and again — including Justin Chapple's No-Bake Peaches and Cream Cheesecake, and Marcela Valladolid's Dulce de Leche Cheesecake. Read on for more of our best cheesecake recipes. 01 of 18 Mini Black-Bottom Cheesecakes © Tina Rupp In these single-serving desserts from Grace Parisi, the rich and creamy cheesecakes are baked atop a chocolate-wafer base. You don't need any special equipment to make them — just a muffin tin and foil liners. Get the Recipe 02 of 18 Triple-Cheese Cheesecake with Amaretti Crust Johnny Miller This killer cheesecake has an ethereally light, creamy texture and fantastic crunchy crust made from honey graham crackers and amaretti cookies. Get the Recipe 03 of 18 Pecan-Praline Cheesecake with Caramel Sauce You can use store-bought pralines to make the garnish for this fluffy cheesecake, but the quick praline recipe is worth the extra effort, as is the buttery caramel sauce that gets pooled on top. Get the Recipe 04 of 18 Mini Chocolate-Hazelnut Cheesecakes © Fredrika Stjärne Former Food & Wine editor Grace Parisi breaks up whole, cream-filled chocolate sandwich cookies in a food processor with hazelnuts and butter to create a super-crunchy crust for these delectable little cheesecakes. The cream filling in the cookies both sweetens the crust and prevents it from becoming too crumbly. Get the Recipe 05 of 18 Mini Cheesecakes with Wine Gelées Pastry chef Kate Zuckerman uses goat cheese to lighten the texture and tangy crème fraîche to cut the sweetness in these mini cheesecakes. They're topped with wine gelées for the finishing touch. Get the Recipe 06 of 18 Pumpkin Cheesecake Bars with Caramel Swirl © Alexandra Rowley These rich chocolate-crusted bars are topped with a homemade caramel that sinks into the pumpkin cheesecake batter during baking. Get the Recipe 07 of 18 Icebox Chocolate Cheesecake © CON POULOS Grace Parisi brilliantly layers chocolate cookies with a quick mix of cream cheese, chocolate syrup, and a little water to form this icebox cheesecake. The cookies soften as the cake chills overnight, creating a perfectly moist, chocolaty dessert. Get the Recipe 08 of 18 Dulce de Leche Cheesecake Antonis Achilleos "The cheesecake itself is very straightforward—cream cheese, sugar, a graham cracker crust, and a water bath to ensure gentle heat; you know the drill," chef and cookbook author Marcela Valladolid says. "What's fun here is the dulce de leche marbling." She notes that dulce de leche is earthy and "finds a gorgeous home in this creamy classic." Get the Recipe 09 of 18 Strawberry Almond Cheesecake with Matzoh Crust Abby Hocking This silky cheesecake gets sweetness and tang from a blend of cream cheese and sour cream. Matzo meal and ground almonds replace the usual graham crackers in the crust for a nutty, toasty crunch. Topped with sugary strawberries and toasted almond slivers, this cake makes a beautiful centerpiece. Get the Recipe 10 of 18 Sour Cherry–Cheesecake Trifle with Black Pepper and Saba Christopher Testani Pastry chef Pichet Ong's variation on a proper British trifle retains the classic form while reinventing the components. Cheesecake stands in for egg custard; pound cake replaces ladyfingers. Rather than sherry, Ong's trifle uses saba, a syrup made from cooking down grape must, which has a flavor similar to balsamic vinegar. Get the Recipe 11 of 18 Red Velvet Cheesecake Abby Hocking / Food & Wine Upgrade your classic cheesecake recipe with picture-perfect red velvet marble swirls. A hint of unsweetened cocoa powder, red food coloring, and a wooden skewer are the secrets to this luxurious vermillion-hued delight. Get the Recipe 12 of 18 Basque Cheesecake Cedric Angeles F&W 2020 Best New Chef Tavel Bristol-Joseph bakes a perfectly creamy cheesecake, without a water bath and with no risk of a cracked or sunken top, by incorporating whipped cream cheese with heavy cream to make the batter. To make the cake properly, you're going to have to burn it. The more caramelized it becomes, the sweeter and creamier the batter becomes, and it intensifies the flavor. Get the Recipe 13 of 18 St. Louis–Style Cheesecake with Blueberries Johnny Autry Hidden beneath a mound of juicy summer berries (chef Andrae Bopp uses WA-native huckleberries, but blueberries are fine), a thin layer of sweetened sour cream crowns this luscious no-fuss cheesecake based on his great-grandmother's recipe. Dollop the fluffy batter into the pan gently for the best results. Get the Recipe 14 of 18 No-Bake Peaches-and-Cream Cheesecake Photo by Greg DuPree / Prop Styling by Christine Keely / Food Styling by Chelsea Zimmer With a perfect graham cracker crust and two layers of peach puree, this no-bake dessert from F&W Culinary Director at Large Justin Chapple is a hit. The perfect ratio of cream cheese to ricotta gives this layered cake an extra-creamy texture. Get the Recipe 15 of 18 Blueberry-Coconut Vegan Cheesecake Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Heather Claire Spollen This vegan cheesecake is just as creamy and tangy as dairy-based cheesecakes thanks to cultured nut-based cream cheese from Miyoko's Creamery, founded by vegan visionary Miyoko Schinner. For the cheesecake base, the agar must reach a temperature of 208°F to be activated and ultimately set. Don't worry if you don't have a thermometer — just keep the lid on the pot for three to four minutes until the agar has dissolved thoroughly, and then check the texture. When the agar runs off a rubber spatula without sticking, it's ready to use. Get the Recipe 16 of 18 Black Currant Cheesecake Victor Protasio This vibrant purple cheesecake, flecked with bits of fruit, sits in a sweet, buttery crust and gets topped with juicy, syrupy macerated currants. Folding egg whites into the batter creates a light, fluffy texture. Get the Recipe 17 of 18 Lemon Ripple Cheesecake Bars © Anna Williams Elinor Klivans, the author of Fearless Baking and three other cookbooks, got her start as the "cheesecake specialist" at a restaurant in Camden, Maine. Her creamy, tangy lemon cheesecake bars are a success — plus, they're portable enough to bring on a picnic. For the best results, slice the cheesecake bars with a warm knife, wiping off the blade between cuts. Get the Recipe 18 of 18 Goat Cheese Cake with Wine-Poached Cranberries Photo by Greg DuPree / Food Styling by Torie Cox / Prop Styling by Christine Keely Crowned with candied pistachios and draped in tart, glistening cranberry gelée, pastry chef Claudia Fleming's cheesecake is extra creamy thanks to a combination of tangy goat cheese and mascarpone. Be sure to beat in the mascarpone at low speed to preserve its extra-smooth texture. Don't skip straining the cranberry mixture after adding the gelatin; removing the foam is key to a clear, glossy gelée. 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