10 Most Decadent Cheesecake Recipes
If you’re looking for a decadent cheesecake recipe, look no further than these totally delicious 10. You’ll have to try each of these various fruity, nutty, and chocolatey cheesecakes. Your next dessert favorite is waiting here!
1. Caramel Apple Crumble Cheesecake
Yield: 12 servings
There are few things more decadent than this fruity apple cheesecake with a sweet caramel crumble.
Ingredients:
Crust:
- 2 cups graham cracker, crumbled
- ⅛ cup brown sugar, packed
- ⅓ cup butter, melted
Filling:
- 16 oz. cream cheese, softened
- ¼ cup brown sugar, packed
- ¼ cup white sugar
- 2 tbsp cornstarch
- 1 tsp cinnamon
- ¼ tsp ginger
- 1 tsp vanilla extract
- 2 green apples, peeled and sliced thinly
Topping:
- ¼ cup rolled oats
- ¼ cup flour
- ¼ cup brown sugar, packed
- 1 tsp cinnamon
- 2 tbsp butter, melted
- Caramel sauce
Directions:
Preheat the oven to 350 degrees Fahrenheit. In a bowl, mix together crust ingredients. Press crust into the bottom of a greased 8” springform pan and bake for 5 min. In another bowl, mix together all filling ingredients except apples. In another bowl, mix together all topping ingredients except caramel. Spread filling over crust then layer with apple slices on top. Sprinkle topping mix evenly over the apple layer and bake for 30 min. Drizzle on caramel sauce and enjoy!
2. No-Bake Mango Lime Cheesecake with Fruit Salsa
Yield: 4 servings
Nothing says summer like a mango lime cheesecake recipe paired with a tangy, lightly spicy fruit salsa!
Ingredients:
Lime sugar:
- ⅓ cup + 1 tbsp granulated sugar
- Zest of 1 lime
Crust:
- 2 ½ oz store-bought lemon snaps
- 1 tbsp butter, melted
- 1 tbsp lime sugar
Filling:
- 8 oz. cream cheese
- ⅓ cup lime sugar
- ¼ cup whipping cream
- 1 tsp vanilla extract
- 8 oz fresh mango, chopped
Strawberry Mango Salsa Topping:
- 1 cup fresh strawberries, diced
- 1 tbsp raspberry balsamic vinegar
- 1 tbsp fresh cilantro, very finely minced
- 1 ½ tbsp red onion, very finely minced
- 2 tbsp jalapeno, deseeded and finely minced
- 1 cup fresh mango, diced
Directions:
In a small food processor, process lime zest and sugar until fragrant and set aside. Combine strawberries, raspberry balsamic vinegar, lime sugar, cilantro, red onion, and jalapeno in a med bowl. Let sit 5-10 min. Stir in the mango.
In a small food processor, process lime zest and sugar until fragrant and set aside. In a food processor, pulse together cookies and 1 tbsp lime sugar until fine. Add the melted butter and stir well. Process the cream cheese, ⅓ cup lime sugar, cream, and vanilla in a food processor until smooth. Add the mango and process until only small bits. Divide half of cookie mixture between four ½ cup capacity dishes and press down until packed into bottom. Divide cheesecake mixture evenly between the dishes and refrigerate 1 hr or until filling has firmed. To serve, garnish each dish with 2 tbsp strawberry mango salsa.
3. White Chocolate Raspberry Cheesecake Bars
Yield: 16 squares
With raspberry and an Oreo crust, life is so much sweeter with a bite of these cheesecake recipe bars.
Ingredients:
Raspberry sauce:
- 2 tsp room temp water, divided
- 1 tsp cornstarch
- 1 ½ cups fresh or frozen raspberries, not thawed
- 2 tbsp sugar
Crust:
- 20 Oreos, regular or Double Stuf
- 5 tbsp unsalted butter, melted
Filling:
- 6 oz white chocolate, finely chopped
- Two 8-oz blocks cream cheese, softened to room temp
- ⅓ cup sugar
- 1 tbsp flour
- 1 tsp lemon juice
- 1 tsp vanilla extract
- ⅛ tsp salt
- 2 large eggs, room temp
Directions:
Mix 1 tsp water and 1 tsp cornstarch in a small bowl and set aside. Combine raspberries, sugar, and remaining 1 tsp water in a small saucepan over medium heat. Stir as it cooks, breaking up the raspberries. One simmering, add cornstarch mix. Stir and simmer for 3 min. Remove from heat and press through a fine mesh strainer to remove seeds. Allow the sauce to cool completely before using. Preheat the oven to 350 degrees Fahrenheit. Line the bottom and sides of a 9” square pan with parchment paper, leaving overhand to lift bars out. In a food processor or blender, pulse Oreos until fine. Stir crumbs and melted butter together in a med bowl. Press tightly into the bottom of the lined pan. Bake for 8 min. Melt white chocolate in the microwave in 20 sec increments, stirring after each until melted. With a handheld or stand mixer with paddle attachment, beat cream cheese and sugar on med-high until smooth, approx. 2 min. Add flour, lemon juice, vanilla extract, and salt until combined. Add eggs and white chocolate. Beat on low until combined. Pour half of the filling onto the crust. Drizzle with raspberry sauce. Spread remaining filling on top and drizzle again. Use a toothpick or knife to gently swirl together. Bake for 32-36 min or until the cheesecake top is set and edges lightly browned. Place the pan on a wire rack and cool for 45 min, then chill in the fridge at least 3 hrs before slicing. To slice, lift bars out as a whole using parchment overhand and cut into squares, wiping knife after each cut for clean lines. Cover.
4. Instant Pot Peanut Butter Fudge Ripple Cheesecake
Yield: 6 servings
The original hit pairing of peanut butter and chocolate meets cheesecake in this favorite cheesecake recipe.
Ingredients:
- ½ cup graham crackers, crumbled
- ¼ cup chopped peanuts, best to pulse in a food processor
- 2 tbsp butter, melted
- Two 8-oz bricks of cream cheese, room temp
- 2 large eggs, room temp
- ½ cup peanut butter
- ¾ cup sugar
- ½ tsp vanilla extract
- 11 normal-size Reese’s Peanut Butter Cups
- 1 jar chocolate or peanut butter chocolate spread
Directions:
Grease a 6”x3” springform pan with butter or spray. Line with parchment paper and grease as well. Mix together graham cracker crumbs, chopped peanuts, and melted butter for crust. Add to the bottom of the pan and flatten out over bottom and sides. Using a hand mixer or stand mixer with paddle attachment, mix cream cheese, peanut butter, sugar, vanilla, and eggs one at a time until creamy and lumpless. Pour half of the batter into the pan, add 6 peanut butter cups, and arrange in a circle with one in the middle. Pour remaining batter on top, smooth out, and cover with foil. Add the trivet to the instant pot with the side handles folded on top with 2 cups of water. Lower pan into the trivet. Secure lid and press “Manual” or “Pressure Cook” High Pressure for 60 min and allow a natural release, about 30 more min. Remove pan from Instant Pot, remove foil. And let sit out to cool, 1 hr. Take a sharp knife and glide along edges to remove cheesecake from pan sides and put in the fridge at least 8 hrs. To serve, frost top with the spread and take the 5 remaining peanut butter cups, halve them, and place on top.
5. Swirled Blackberry Cheesecake
Yield: 16 servings
For berry lovers, this decadent cheesecake recipe delights with a mixture of cheesecake and sweet blackberry liqueur!
Ingredients:
Crust:
- 3 cups chocolate wafer cookie crumbs (approx. 60 cookies)
- 9 tbsp unsalted butter, melted
Filling and topping:
- 2 cups blackberries, divided
- 1 tbsp blackberry liqueur
- 1 tsp + 1 cup sugar
- Three 8-oz packages cream cheese, room temp
- 1 tsp vanilla extract
- ½ cup sour cream
- 3 large eggs
- Mint leaves for desired garnish
Directions:
Preheat the oven to 350 degrees Fahrenheit. Grease the inside of a 9” springform pan with butter or cooking spray. Stir cookie crumbs and butter together in a med bowl. Press crumb mixture into the bottom and sides of the pan. Bake about 14 min or until firm. Reduce temp to 300 degrees. Puree one cup blackberries in a blender or food processor. Strain puree and discard seeds. Stir in blackberry liqueur. Stir in 2 tsp sugar and set aside. Mix cream cheese in the bowl of an electric mixer on low speed until smooth. Add remaining 1 cup sugar, vanilla, eggs, and sour cream and mix on low. Pour half of the batter into the cooled crust. Pour 1 tsp of puree onto batter as a single droplet. Continue pouring 1-tsp droplets until half of puree is used. Insert the tip of a toothpick into the surface of the cheesecake and move it around and through the center of each droplet without lifting. Pour remaining batter onto the surface and continue pouring droplets until remaining puree is used. Insert another toothpick and repeat surface movement. Bake about 50 min or until edges are just set and center jiggly. Allow to cool 1 hr on the counter or open oven. Chill in the fridge 4-6 hours. Garnish with remaining blackberries and mint leaves.
6. Lemon Blueberry Cheesecake Layer Cake
Yield: 8 servings
This spring cheesecake recipe is so delicious with its blend of lemon cake, blueberry cheesecake and cream cheese frosting.
Ingredients:
Blueberry cheesecake layer:
- ¾ cup fresh blueberries + more for desired garnish
- Two 8-oz packages cream cheese, room temp
- ½ cup sugar
- 2 tbsp flour
- 2 large eggs, room temp
- 1 large egg yolk
- ¼ cup sour cream
- ¼ cup heavy cream
- 1 tsp vanilla extract
Lemon cake layers:
- One 15-18 oz box lemon cake mix
- One 3-oz box lemon pudding
- 3 large eggs
- 12 tbsp unsalted butter, melted
- Zest of 1 lemon
Cream cheese frosting:
- Two 8-oz packages cream cheese, room temp
- 1 cup unsalted butter, room temp
- 3-4 cups powdered sugar
- 2 tsp vanilla extract
- ¼ tsp salt
- Additional blueberries for desired garnish
- Lemon zest for desired garnish
Directions:
Preheat the oven to 350 degrees Fahrenheit. Spray an 8” round cake pan with cooking spray. Line the bottom of the pan with parchment paper, then spray again and set aside. Place the cream cheese and ¾ cup blueberries in a food processor and puree until combined. Scrape into a large mixing bowl, add sugar and flour. Beat with an electric mixer on med. Beat in eggs and egg yolk. Beat in sour cream, heavy cream, vanilla, and salt on low until smooth. Pour into the prepared pan and smooth over. Set in a roasted pan or other large baking pan. Pour a couple inches of water into the pan and bake for 34-40 min, until the center barely wobbles. Remove and run a knife between the cake and edges of the pan. Cool to room temp then cover with plastic wrap and refrigerate overnight. Dip the pan in a bowl of hot water about 15 sec and run a knife several times around the edges. Set a large plate or cake circle on top of the pan. Invert the cheesecake onto the plate. Keep refrigerated until ready for assembly. Preheat the oven to 350 degrees Fahrenheit. Spray two 8” round cakes then lightly dust with flour. Combine cake mix, pudding, eggs, butter, water, and lemon zest in a large mixing bowl and beat with an electric mixer 2-3 min. Divide batter evenly between the pans and bake for 28-34 min, until a cake tester inserted into the center comes out clean. Remove and cool 10 min, then remove to a wire rack. Combine cream cheese and butter in the bowl of a stand mixer with paddle attachment and beat on med until creamy. Turn to low and beat in 3 cups powdered sugar, vanilla, and salt until incorporated then beat on med until creamy. Add additional powdered sugar if too thin and add milk or heavy cream if too thick. Place one of the cake layers on a cake circle or cake stand and spread a thin layer of frosting over top. Top carefully with the blueberry cheesecake layer. Spread a thin layer of frosting over top and top with the remaining cake layer. Frost cake with remaining frosting and decorate as desired.
7. Chocolate Chip Cookie Cheesecake
Yield: 10-12 servings
What’s better than a chocolate chip cookie? A giant one topped with cheesecake and chocolate ganache like this cheesecake recipe.
Ingredients:
Cookie crust:
- ½ cup butter, room temp
- ¼ cup sugar
- ½ cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 ½ cups flour
- 1 tsp cornstarch
- ¾ tsp baking soda
- ½ tsp salt
- 1 cup chocolate chips or chocolate chunks
Cream cheese filling:
- 7 oz white chocolate, small pieces
- 4 tbsp whipping cream
- 1 lb. cream cheese, room temp
- 2 tbsp powdered sugar
- 2 tsp vanilla extract
- 1 cup whipping cream, chilled
- 1 oz semisweet chocolate, very small pieces
- 8-10 chocolate chip cookies
Chocolate ganache:
- 3.5 oz semisweet chocolate
- 3.5 oz whipping cream
- For decoration:
- Remaining chocolate chip cookies
- White chocolate, chopped
Directions:
Preheat the oven to 350 degrees Fahrenheit. Grease and line with parchment paper an 8” pan. In a large bowl, mix butter and both sugars until creamy. Incorporate egg and vanilla extract. In a med bowl, sift together flour, baking soda, cornstarch, and salt. Incorporate into the butter mixture. Fold in chocolate chips. Reserve about 6 oz. cookie dough and refrigerate at least 30 min. Spread remaining dough onto the bottom of the prepared pan. Bake for 15 min and let cool completely. Make some mini cookies in small balls and bake at 325 degrees for approx. 9 min and cool. Prepare filling by placing white chocolate and 4 tbsp cream into a heatproof bowl and place over a pan with simmering water. Melt over low heat. In a large bowl, mix cream cheese, powdered sugar, and vanilla extract. Mix in melted chocolate and set aside. In another bowl, mix whipping cream until stiff peaks form. Gently fold into the white chocolate and cream cheese mixture. Fold in chocolate pieces and about 8-10 broken cookies. Line the pan with an acetate sheet for easier removal if desired and spread filling over the crust. Refrigerate 4-6 hrs or overnight. Prepare ganache by placing chocolate and cream in a heatproof bowl and place over a pan with simmering water. Melt over low heat. Spread evenly over chilled cheesecake. Refrigerate another 30 min before serving and decorate with remaining mini cookies.
8. Spiced Pumpkin Latte Cheesecake
Yield: 16 servings
A seasonal favorite meets decadent cheesecake creaminess in this absolutely must-try cheesecake recipe.
Ingredients:
- 2 cups graham cracker crumbs
- ¾ cup lightly toasted hazelnuts or pecans
- ½ cup butter
- ¼ cup firmly packed brown sugar
- Three 8-oz packages cream cheese
- 1 ½ cup sugar
- ¼ cup flour
- 1 tbsp pumpkin pie spice
- ½ tsp salt
- 8 oz sour cream
- 2 tsp vanilla extract
- 4 large eggs
- 1 ½ tbsp instant coffee
- 1 cup pumpkin puree
- Sweetened whipped cream
- Cinnamon sticks
Directions:
Heat the oven to 350 degrees Fahrenheit. In a large bowl, stir together the first 4 ingredients until blended. Press mixture on bottom and sides of 9” springform pan. Bake for 12 min or until lightly browned. Cool on a wire rack. Reduce temp to 325 degrees. Beat cream cheese and next 4 ingredients at medium speed with an electric mixer until smooth. Add sour cream and vanilla, beating until blended. Add eggs and blend. Remove ¾ cup batter and set aside. Stir together instant coffee and ¼ cup hot water until dissolved. Add coffee and pumpkin to remaining batter and blend. Pour batter into crust. Spoon dollops of remaining batter over pumpkin batter and swirl. Bake 1 hr or until the center is almost set. Let cheesecake cool in an open oven or on the counter for 30 min. Run a knife around the edges to loosen sides from the pan. Cool completely on a wire rack, 2 hrs. Cover and chill 24 hrs. Remove sides of pan; transfer cheesecake to a serving plate and serve with desired toppings.
9. Strawberry Cheesecake Ice Cream Sandwiches
Yield: 6 sandwiches
This cheesecake recipe is an easy and cool dessert great for any time, including parties and backyard gatherings.
Ingredients:
- 2 cups strawberries, diced
- 12-16 graham crackers
- 8 oz cream cheese
- 24 oz plain Greek yogurt
- 1 tbsp lemon juice
- 1 tsp vanilla
- 3-4 tbsp honey or maple syrup
Directions:
Wash and chop strawberries. Place them on a cookie sheet and into the freezer for 30 min. Place graham crackers on another cookie sheet and freeze for 30 min. In a stand mixer or large bowl, combine cream cheese, Greek yogurt, lemon juice, and vanilla. Add honey or maple syrup. Mix on low before folding in semi-frozen berries. Line a 13”x9” baking dish with foil. Break each graham cracker in half and cover the bottom of the dish with a single layer of crackers. Reserve remaining ones for later. Pour strawberry yogurt mixture on top of crackers. Add the second layer of crackers on top for a top crust. Freeze tray for approx. 4 hrs. When ready to eat, lift foil and cut with a sharp knife to create individual sandwiches. Serve immediately or wrap individuals until ready.
10. Maple Pecan Cheesecake
Yield: 8 slices
If you love maple flavor and nutty crunch, this cheesecake recipe is for you. It’s definitely decadent!
Ingredients:
Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup pecans, finely chopped
- 1 tbsp brown sugar
- 2 tbsp sugar
- ½ cup unsalted butter, melted
Filling:
- Four 8-oz blocks cream cheese, softened
- 1 cup pure maple syrup
- 6 large eggs
- 2 tbsp sugar
- ½ cup sour cream
- 1 tsp vanilla extract
- 1 tsp maple extract, optional for brighter flavor
Topping:
- ¼ cup + 1 tbsp unsalted butter, divided
- ½ cup brown sugar
- ¼ cup heavy cream
- 1 cup pecans, chopped
- Pinch of salt
Directions:
Preheat the oven to 350 degrees Fahrenheit. Wrap the outside of a 9” springform pan with foil. Spray with baking spray. Place pan in a large, shallow baking dish and set aside. In a med bowl, stir together graham crackers crumbs, pecans, brown sugar, sugar, and melted butter until it’s of wet sand consistency. Pour crust mixture into the pan and press into bottom and sides. Bake 5 min then let cool on counter. In a large bowl, mix cream cheese with electric handheld or stand mixer until slightly fluffy. On med speed, stream maple syrup in until combined. Add in eggs, sugar, sour cream, vanilla extract, maple syrup, and mix until well blended. Pour over the crust. Fill the baking dish with the springform pan inside about halfway full with water. Bake 1 hr and 20 min or until toothpick in center comes out clean. Let cool at room temp 30 min, then chill in fridge for at least 4 hours. For topping, melt ¼ cup butter in a medium saucepan over medium heat. Add brown sugar and stir to dissolve. Allow the mixture to simmer and boil 2-3 min or until thickened and sugar is dissolved. Remove from heat and add the cream to the mixture, stirring as you go. Whisk in 1 tbsp butter until melted. Stir in pecans and salt. Allow to cool slightly and pour on top of cheesecake while warm and set aside until ready to serve.
