Cheesecake Recipes (5 Classics)
Cheesecake is one of the most beloved desserts, and these five classic recipes offer something for everyone — from a show-stopping strawberry version to a rich springform classic, a quick no-bake pineapple whipped cheesecake, and even fun individual cupcakes.
Recipes on this page
- 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
- ¾ cup sugar (divided)
- ½ teaspoon vanilla extract
- 2 cups dairy sour cream
- Whole fresh strawberries
- ¼ cup currant jelly
- 1 tablespoon water
Instructions
- Preheat oven to 350°F.
- Mix crumbs and melted butter; press into a 9-inch pie pan.
- Beat cream cheese until smooth. Add eggs one at a time.
- Add ½ cup sugar and vanilla; pour into crust and bake 20 minutes.
- Mix sour cream with remaining ¼ cup sugar and spread over top.
- Turn off oven and return cheesecake for 4 minutes.
- Cool, then chill until set. Top with strawberries.
- Melt jelly with water and glaze strawberries before serving.
Classic Cheesecake
Ingredients
- 10 double graham crackers, crushed
- ¼ cup sugar
- ¼ cup chopped almonds
- ¼ cup butter, melted
- ¼ teaspoon salt
- 1½ lb cream cheese
- 1¼ cups sugar (divided)
- 1 teaspoon salt
- ¼ cup flour
- 5 eggs, separated
- 2½ tablespoons lemon juice
- ¼ teaspoon nutmeg and mace
- 1 teaspoon vanilla
- ½ teaspoon almond flavor
- 1 cup sour cream
Instructions
- Mix crust ingredients and press into a greased 10½-inch springform pan. Chill.
- Preheat oven to 325°F.
- Beat cream cheese with 1 cup sugar and salt. Add flour and egg yolks.
- Add lemon juice, spices, vanilla, almond flavor, and sour cream.
- Beat egg whites with remaining ¼ cup sugar until stiff; fold into batter.
- Pour into crust and bake 1 hour 15 minutes.
- Cool in oven 1 hour with door ajar, then cool completely and refrigerate.
Pineapple Whipped Cheesecake
Ingredients
- 1 cup graham cracker crumbs
- ¼ cup margarine or butter, melted
- 1 (9 oz) can crushed pineapple, drained (reserve juice)
- 2 (8 oz) packages cream cheese
- 1 package lemon gelatin
- 1 cup hot water
- Pineapple juice + water to make 1 cup
- 1 cup instant dry milk
Instructions
- Mix crumbs and melted butter; press into 9-inch square pan and chill.
- Dissolve gelatin in hot water. Add pineapple juice mixture.
- Gradually beat gelatin into cream cheese on low speed.
- Chill until thick but not set.
- Beat in dry milk ¼ cup at a time on high. Fold in pineapple.
- Beat until doubled in volume. Chill 2 hours.
California Style Cheesecake
Ingredients
- 18 graham crackers, crushed
- 1½ teaspoons cinnamon
- 2 tablespoons sugar
- 6 tablespoons butter, melted
- 1½ lb cream cheese
- 1 cup sugar
- 3 eggs
- ½ teaspoon vanilla
- Optional topping: 1 pint sour cream, 3 tbsp sugar, ½ tsp vanilla
Instructions
- Preheat oven to 375°F.
- Mix crust ingredients and press into bottom of 10-inch springform pan.
- Beat cream cheese smooth. Add sugar, then eggs one at a time, then vanilla.
- Pour over crust and bake 30 minutes.
- Optional: Spread sour cream topping and bake 5 minutes at 500°F.
- Cool and refrigerate.
Cheesecake Cupcakes
Ingredients
- ¾ cup graham cracker crumbs
- 1½ tablespoons granulated sugar
- 4 tablespoons butter, melted
- ½ lb cream cheese, room temperature
- ¼ cup granulated sugar
- ¼ teaspoon vanilla
- 1 egg
- Canned pie filling for topping
Instructions
- Preheat oven to 375°F.
- Mix crumb ingredients.
- Beat filling ingredients until smooth.
- Press crumbs into bottom of paper-lined muffin cups.
- Fill half full with batter and bake 10 minutes.
- Refrigerate until cold, then top with pie filling.
Cheesecake FAQ
Which cheesecake recipe on this page is no-bake?
Pineapple Whipped Cheesecake is the only no-bake recipe. The others are baked.
How do I prevent baked cheesecake from cracking?
Avoid overbaking and cool gradually. Leave the cheesecake in the turned-off oven with the door slightly open, then finish cooling at room temperature before refrigerating.
Can I make these cheesecakes ahead of time?
Yes — cheesecake actually tastes better when made a day ahead so it can fully chill and set.