Here is a collection of the very best cheesecake recipes! You’ll find classic cheesecake recipes, mini cheesecakes, cheesecake bars, and lots more!
With these helpful how-to articles, you’ll learn how to make perfect cheesecake without cracks every time.
The trick to avoiding cracks in cheesecake is gentle, even baking and no abrupt temperature changes. We accomplish this by doing three things:
1. Bake the cheesecake in a water bath.
2. Turn off the oven and allow the cheesecake to cool completely in the oven.
3. Run a flexible knife around the edge of the cheesecake pan after it cools so it can release to prevent cracks.
Check out my How to Make A Water Bath for Cheesecake article here.
Let me say this as clearly as possible… don’t over bake your cheesecake!!
The residual heat of the oven will continue to cook the cheesecake even after the heat has been turned off. That means you want your cheesecake to look dry at the edges but slightly wobbly or jiggly like Jello in the center when the baking time has ended. The internal temperature should be 140F-150°F.
A big sharp knife is the best tool. For ultra clean slices, run the knife under hot water and wipe off between cuts.
Download my free cheesecake cheatsheet for my Ultimate Cheesecake recipe, my cheesecake baking tips, how to store cheesecake, and lots more!
Step into my kitchen and bake these easy cheesecake recipes step-by-step with me.
Download our FREE Make-Ahead Baking Guide to learn how to prepare cheesecake ahead of time!
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For full-sized cheesecakes: I like this 10 cup, 9-inch diameter springform pan.
Unfortunately not all springform pans are made equally. You want one that’s heavy duty and sturdy. Avoid dishwashers. Hand washing will extend the life of a springform pan.
For cheesecake bars: this 9×13 USA Pan is my favorite for cheesecake bars.
If you don’t have graham crackers or want to try something different, you can swap in any of these options:
Speculoos / Biscoff cookies
Just be sure to use the same volume measurement as the recipe calls for.
First, buy the right kind. Full fat bricks of cream cheese for baking (not for spreading on bagels) must be used.
Be sure to buy a high quality brand. Some generic brands are watery and rubbery.
The MOST IMPORTANT thing is to ensure your cream cheese is completely and totally softened to room temperature. If it’s too cold, you’ll end up with a lumpy cheesecake batter.
Most cheesecakes last for 3 days in the fridge. Any longer, and the crusts will become mushy.
Yes! Cheesecake freezes very well. You can place a whole cheesecake or individual slices on a baking sheet inside the freezer until firm. Wrap the cheesecake or each individual slice in plastic wrap and place in a freezer bag. Freeze for up to 2 months.
To serve, defrost a whole cheesecake in the fridge overnight. You can also defrost individual slices in the fridge overnight, or at room temperature for 30 minutes.
Chocolate ganache, salted caramel sauce, butterscotch sauce, whipped cream, fresh fruit, and fruit compote all pair perfectly with cheesecake.