🕷️ Crawler Inspector

URL Lookup

Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 187 (from laksa039)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa187.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://www.foodandwine.com/desserts/cheesecakes/cheesecake-recipes\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.foodandwine.com/desserts/cheesecakes/cheesecake-recipes\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.foodandwine.com\/desserts\/cheesecakes\/cheesecake-recipes","crawl_time":1775952340,"first_indexed_time":1579837633,"http_code":200,"src_unparsed":"com,foodandwine!www,\/desserts\/cheesecakes\/cheesecake-recipes s443","src_root_hash":"14720943955733791187","history_drop_reason":null,"meta_title":"Our Best Cheesecake Recipes","meta_descriptions":["These are some of our best cheesecake recipes, including everything from mini cheesecakes to an uber-caramelized Basque cheesecake. Read on for even more cheesecake recipes we love."],"attrs_boilerpipe_text":"Creamy, tangy, and rich, cheesecake is a timeless dessert that we can never get enough of. While we love a classic cheesecake recipe with\ngraham cracker\ncrust, there are also plenty of other delicious versions that we'd happily make again and again — including Justin Chapple's\nNo-Bake Peaches and Cream Cheesecake\nand Marcela Valladolid's\nDulce de Leche Cheesecake\n. Read on for more of our best cheesecake recipes.\n01\nof 22\nSt. Louis–Style Cheesecake with Blueberries\nJohnny Autry\nHidden beneath a mound of juicy summer berries (chef Andrae Bopp uses Washington-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.\n02\nof 22\nMini Black-Bottom Cheesecakes\n© Tina Rupp\nIn these single-serving desserts, rich and creamy cheesecake is baked atop a chocolate wafer base. You don't need any special equipment to make them — just a muffin tin and foil liners.\n03\nof 22\nTriple-Cheese Cheesecake with Amaretti Crust\n© Johnny Miller\nThis killer cheesecake has an ethereally light, creamy texture and fantastic crunchy crust made from honey graham crackers and amaretti cookies.\n04\nof 22\nMini Chocolate-Hazelnut Cheesecakes\n© Fredrika Stjärne\nWhole, cream-filled chocolate sandwich cookies are broken up 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. \n05\nof 22\nBasque Cheesecake\nCedric Angeles\n2020 F&W 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 in the batter. To make the cake properly, you're going to have to burn it. The more caramelized it gets, the sweeter and creamier the batter becomes, intensifying the flavor.  \n06\nof 22\nBananas Foster Cheesecake\nBananas Foster Cheesecake.\nJennifer Causey \/ Food Styling by Ali Ramee \/ Prop Styling by Christina Daley\nCreamy bananas and spiced rum-brown sugar caramel come together for both the filling and the topping in this cheesecake mashup. The cinnamon-scented buttery crust doubles down on nutty flavor by using both pecan sandies and pecans. The cheesecake is made extra silky with the addition of sour cream, but the real flavor magic happens thanks to vanilla and more spiced rum.\n07\nof 22\nPumpkin Cheesecake Bars with Caramel Swirl\n© Alexandra Rowley\nThese rich chocolate-crusted bars are topped with a homemade caramel that sinks into the pumpkin cheesecake batter during baking.\n08\nof 22\nLimoncello-Ricotta Cheesecake\nPhoto by Fred Hardy II \/ Food Styling by Ruth Blackburn \/ Prop Styling by Christina Brockman\nLimoncello — the sweet, potent Italian lemon liqueur made by steeping lemon peel in grain alcohol or vodka — is the star of this silky, creamy dessert. The filling is lightened by the addition of ricotta cheese and boasts citrusy flavors from both the fresh lemon juice and limoncello.\n09\nof 22\nIcebox Chocolate Cheesecake\n© Con Poulos\nChocolate cookies are brilliantly layered 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.\n10\nof 22\nCheesecake Bars with Candied Orange and Pizzelle Crust\nCheesecake Bars with Candied Orange and Pizzelle Crust.\nJennifer Causey \/ Food Styling by Chelsea Zimmer \/ Prop Styling by Thom Driver\nThis elegant dessert showcases a mild anise-flavored pizzelle cookie crust with rich cheesecake and glossy candied orange slices. The perfect ratio of cream cheese, sour cream, and eggs yields a creamy and dense cheesecake filling that requires no water bath to bake.\n11\nof 22\nFiadone (Corsican Cheesecake) with Chestnut Honey and Figs\nPhoto by Cedric Angeles \/ Prop Styling by Stephanie Bohn\nFiadone, a slightly sweet Corsican cheesecake, is traditionally made with brocciu, a fresh goat or sheep's milk cheese, which gives it a crumbly texture. In this recipe from pastry chef Shawn Gawle of March restaurant in Houston, the cheesecake is topped with chestnut honey, which pairs perfectly with sweet caramelized figs and candied lemon zest.\n12\nof 22\nSour Cherry–Cheesecake Trifle with Black Pepper and Saba\nChristopher Testani\nPastry chef Pichet Ong's variation on a proper British trifle retains the dessert's classic form while reinventing its 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.\n13\nof 22\nDulce de Leche Cheesecake\nAntonis Achilleos\n\"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.\"\n14\nof 22\nStrawberry Almond Cheesecake with Matzoh Crust\nAbby Hocking\nThis 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 ruby-toned strawberries and toasted almond slivers, this cake makes a beautiful centerpiece.\n15\nof 22\nNo-Bake Peaches-and-Cream Cheesecake\nPhoto by Greg DuPree \/ Prop Styling by Christine Keely \/ Food Styling by Chelsea Zimmer\nWith 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 ideal ratio of cream cheese to ricotta gives the cake an extra-creamy texture.\n16\nof 22\nRed Velvet Cheesecake\nAbby Hocking \/ Food & Wine\nUpgrade 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.\n17\nof 22\nSweet Potato Cheesecake Empanadas\nLauren Vied Allen\nPuerto Rico and the American South intersect deliciously in this unique dessert empanada from Boricua Soul in Durham, North Carolina, which combines the flavors of marshmallow-topped sweet potato casserole with spiced pumpkin cheesecake, encasing it all in caramel-drizzled, crisp pastry. \n18\nof 22\nBlueberry-Coconut Vegan Cheesecake\nPhoto by Victor Protasio \/ Food Styling by Chelsea Zimmer \/ Prop Styling by Heather Claire Spollen\nThis 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.\n19\nof 22\nGoat Cheese Cake with Wine-Poached Cranberries\nPhoto by Greg DuPree \/ Food Styling by Torie Cox \/ Prop Styling by Christine Keely\nCrowned 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.\n20\nof 22\nLemon Ripple Cheesecake Bars\n© Anna Williams\nElinor Klivans, the author of\nFearless Baking\nand 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.\n21\nof 22\nBlack Currant Cheesecake\nVictor Protasio\nThis 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.\n22\nof 22\nEggnog Cheesecake\nPhoto by Fred Hardy II \/ Food Styling by Ruth Blackburn \/ Prop Styling by Christina Brockman\nThere's a lot to love about Eggnog Cheesecake, especially if the creamy, sweet drink is one of your holiday favorites. The filling is made with actual eggnog, as well as fragrant vanilla extract, ground nutmeg, and light brown sugar to really drive the flavor home. A crispy gingersnap and pecan crust makes it even more festive, as does the boozy whipped cream topping.","attrs_markdown":"\n\n[Skip to content](https:\/\/www.foodandwine.com\/desserts\/cheesecakes\/cheesecake-recipes#main)\n\n[Food & Wine](https:\/\/www.foodandwine.com\/)\n\n- Please fill out this field.\n- [Newsletters](https:\/\/www.foodandwine.com\/desserts\/cheesecakes\/cheesecake-recipes)\n- [Sweepstakes](https:\/\/www.foodandwine.com\/sweepstakes)\n- [Subscribe](https:\/\/www.foodandwine.com\/desserts\/cheesecakes\/cheesecake-recipes)\n- [My Saves](https:\/\/www.myrecipes.com\/)\n\nPlease fill out this field.\n\n- [Food](https:\/\/www.foodandwine.com\/food-7499700)\n  Food\n  \n  - [Recipes](https:\/\/www.foodandwine.com\/recipes)\n  - [Ingredients](https:\/\/www.foodandwine.com\/ingredients)\n  - [Cooking Techniques](https:\/\/www.foodandwine.com\/cooking-techniques)\n  - [World Cuisines](https:\/\/www.foodandwine.com\/recipes\/cuisine)\n  - [Holidays & Occasions](https:\/\/www.foodandwine.com\/holidays-events)\n  - 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[Food & Wine Faves](https:\/\/www.foodandwine.com\/what-to-buy\/food-wine-faves)\n  - [Trends & Deals](https:\/\/www.foodandwine.com\/trends-deals-7153185)\n  - [Cookware](https:\/\/www.foodandwine.com\/cookware-7153157)\n  - [Bar & Drinks](https:\/\/www.foodandwine.com\/bar-drinks-7153145)\n  - [Small Appliances](https:\/\/www.foodandwine.com\/small-appliances-7153152)\n  - [Knives](https:\/\/www.foodandwine.com\/knives-7153166)\n  - [Grilling & BBQ](https:\/\/www.foodandwine.com\/grilling-bbq-7153168)\n  - [Hosting & Dining](https:\/\/www.foodandwine.com\/hosting-dining-7153171)\n- [Travel](https:\/\/www.foodandwine.com\/travel)\n  - [United States](https:\/\/www.foodandwine.com\/travel\/united-states)\n  - [Europe](https:\/\/www.foodandwine.com\/travel\/europe)\n  - [Asia](https:\/\/www.foodandwine.com\/travel\/asia)\n  - [Australia & Oceania](https:\/\/www.foodandwine.com\/australia-oceania-7496843)\n  - [Latin America](https:\/\/www.foodandwine.com\/latin-america-7496820)\n  - [Travel Guides](https:\/\/www.foodandwine.com\/travel-guides-7496847)\n  - [Global Tastemakers](https:\/\/www.foodandwine.com\/global-tastemakers-7496846)\n\n[About Us](https:\/\/www.foodandwine.com\/about-us-6373913)\n\n[Subscribe](https:\/\/www.foodandwine.com\/desserts\/cheesecakes\/cheesecake-recipes)\n\n[Don’t Miss Your Chance to Join Us at The F\\&W Classic in Aspen, June 19-21](https:\/\/classic.foodandwine.com\/experience\/passes\/?utm_source=digital&utm_medium=website&utm_campaign=F%26W_banner)\n\n# 22 Outstanding Cheesecake Recipes\nBy\n\n[Food & Wine Editors](https:\/\/www.foodandwine.com\/author\/food-wine-editors)\n\n[Food & Wine Editors](https:\/\/www.foodandwine.com\/author\/food-wine-editors)\n\nThis is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link.\n\n[Food & Wine's Editorial Guidelines](https:\/\/www.foodandwine.com\/about-us-6373913#toc-editorial-policies)\n\nUpdated on March 9, 2023\n\nSAVE ALL RECIPES\n\n**NEW\\!** Save as a collection on MyRecipes\n\nClose\n\n![No-Bake Peaches and Cream Cheesecake Recipe](https:\/\/www.foodandwine.com\/thmb\/Eq0Toj_1GKc2En45rft5Y_NGzs0=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/no-bake-peaches-and-cream-cheesecake-FT-RECIPE0620-869c5bda9c124cdab331d55c3c0459f9.jpg)\n\n![No-Bake Peaches and Cream Cheesecake Recipe](https:\/\/www.foodandwine.com\/thmb\/Eq0Toj_1GKc2En45rft5Y_NGzs0=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/no-bake-peaches-and-cream-cheesecake-FT-RECIPE0620-869c5bda9c124cdab331d55c3c0459f9.jpg)\n\nCredit: Photo by Greg DuPree \/ Prop Styling by Christine Keely \/ Food Styling by Chelsea Zimmer\n\nCreamy, 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](https:\/\/www.foodandwine.com\/cooking-techniques\/beyond-smores-everything-you-can-do-graham-crackers) 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](https:\/\/www.foodandwine.com\/recipes\/no-bake-peaches-and-cream-cheesecake) and Marcela Valladolid's [Dulce de Leche Cheesecake](https:\/\/www.foodandwine.com\/recipes\/dulce-de-leche-cheesecake). Read on for more of our best cheesecake recipes.\n\n01 of 22\n\n## St. Louis–Style Cheesecake with Blueberries\n![St. Louis Style Cheesecake with Blueberries Recipe]()\n\n![St. Louis Style Cheesecake with Blueberries Recipe](https:\/\/www.foodandwine.com\/thmb\/rMJTc5mgFAX8qJieGzgD-dA5KVs=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/st-louis-style-cheesecake-with-blueberries-FT-RECIPE0820-4d758e5bd842495fbc398b0b7eb6dbff.jpg)\n\nJohnny Autry\n\nHidden beneath a mound of juicy summer berries (chef Andrae Bopp uses Washington-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.\n\n[Get the Recipe](https:\/\/www.foodandwine.com\/recipes\/st-louisstyle-cheesecake-blueberries)\n\nSave\n\n02 of 22\n\n## Mini Black-Bottom Cheesecakes\n![Mini Black-Bottom Cheesecakes with Jam.]()\n\n![Mini Black-Bottom Cheesecakes with Jam.](https:\/\/www.foodandwine.com\/thmb\/ksRrlJvO9XJGcPD3FKSqHGM1a4Y=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/HD-200809-r-black-cheesecake-f09431a3f2ac4bd9aa3345ef4f8a39f9.jpg)\n\n© Tina Rupp\n\nIn these single-serving desserts, rich and creamy cheesecake is baked atop a chocolate wafer base. You don't need any special equipment to make them — just a muffin tin and foil liners.\n\n[Get the Recipe](https:\/\/www.foodandwine.com\/recipes\/mini-black-bottom-cheesecakes)\n\nSave\n\n03 of 22\n\n## Triple-Cheese Cheesecake with Amaretti Crust\n![Triple-Cheese Cheesecake with Amaretti Crust]()\n\n![Triple-Cheese Cheesecake with Amaretti Crust](https:\/\/www.foodandwine.com\/thmb\/eJ6uOAArCMFapY_tk6t518_en9g=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/201304-xl-triple-cheese-cheesecake-with-amaretti-crust-2000-c3c827a08b3949e28da0bbb1a2cf9b90.jpg)\n\n© Johnny Miller\n\nThis killer cheesecake has an ethereally light, creamy texture and fantastic crunchy crust made from honey graham crackers and amaretti cookies.\n\n[Get the Recipe](https:\/\/www.foodandwine.com\/recipes\/triple-cheese-cheesecake-amaretti-crust)\n\nSave\n\n04 of 22\n\n## Mini Chocolate-Hazelnut Cheesecakes\n![Mini Chocolate-Hazelnut Cheesecakes]()\n\n![Mini Chocolate-Hazelnut Cheesecakes](https:\/\/www.foodandwine.com\/thmb\/eVay-4EXfk0ME2e6r5TDFr9BRHw=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/200812-r-xl-mini-chocolate-hazelnut-cheesecakes-4a6c711080c543bcbf14e178391fe0ce.jpg)\n\n© Fredrika Stjärne\n\nWhole, cream-filled chocolate sandwich cookies are broken up 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.\n\n[Get the Recipe](https:\/\/www.foodandwine.com\/recipes\/mini-chocolate-hazelnut-cheesecakes)\n\nSave\n\n05 of 22\n\n## Basque Cheesecake\n![Basque Cheesecake Recipe]()\n\n![Basque Cheesecake Recipe](https:\/\/www.foodandwine.com\/thmb\/ivE9SEHyNXc6BlkoKTMqc0T9qfw=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/basque-cheesecake-tavel-bristol-joseph-FT-RECIPE0720-3dc69f3afcd645da8dc0488200b70d88.jpg)\n\nCedric Angeles\n\n2020 F\\&W 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 in the batter. To make the cake properly, you're going to have to burn it. The more caramelized it gets, the sweeter and creamier the batter becomes, intensifying the flavor.\n\n[Get the Recipe](https:\/\/www.foodandwine.com\/recipes\/basque-cheesecake)\n\nSave\n\n06 of 22\n\n## Bananas Foster Cheesecake\n![Bananas Foster Cheesecake]()\n\n![Bananas Foster Cheesecake](https:\/\/www.foodandwine.com\/thmb\/3pSYypmlVIQbzO_FxKNVIDoP06k=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/Bananas-Foster-Cheesecake-FT-RECIPE1122-3818a360e738481897691f2ea6775514.jpg)\n\nBananas Foster Cheesecake.\n\nJennifer Causey \/ Food Styling by Ali Ramee \/ Prop Styling by Christina Daley\n\nCreamy bananas and spiced rum-brown sugar caramel come together for both the filling and the topping in this cheesecake mashup. The cinnamon-scented buttery crust doubles down on nutty flavor by using both pecan sandies and pecans. The cheesecake is made extra silky with the addition of sour cream, but the real flavor magic happens thanks to vanilla and more spiced rum.\n\n[Get the Recipe](https:\/\/www.foodandwine.com\/banana-fosters-cheesecake-6828950)\n\nSave\n\n07 of 22\n\n## Pumpkin Cheesecake Bars with Caramel Swirl\n![Pumpkin Cheesecake Bars with Caramel Swirl]()\n\n![Pumpkin Cheesecake Bars with Caramel Swirl](https:\/\/www.foodandwine.com\/thmb\/fAorgend-hI6ekqp4VFKe_qFH9I=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/201109-xl-pumpkin-cheesecake-bars-with-caramel-swirl-2000-fdfe3097de7c4595a9af7648662a180c.jpg)\n\n© Alexandra Rowley\n\nThese rich chocolate-crusted bars are topped with a homemade caramel that sinks into the pumpkin cheesecake batter during baking.\n\n[Get the Recipe](https:\/\/www.foodandwine.com\/recipes\/pumpkin-cheesecake-bars-caramel-swirl)\n\nSave\n\n08 of 22\n\n## Limoncello-Ricotta Cheesecake\n![Limoncello Ricotta Cheesecake]()\n\n![Limoncello Ricotta Cheesecake](https:\/\/www.foodandwine.com\/thmb\/gDXFS8SWyoxaBpI0qQRZwl_XQcY=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/limoncello-ricotta-cheesecake-FT-RECIPE0822-2000-4359d6e8ffdd419dbaba7f4c1553b9c9.jpg)\n\nPhoto by Fred Hardy II \/ Food Styling by Ruth Blackburn \/ Prop Styling by Christina Brockman\n\nLimoncello — the sweet, potent Italian lemon liqueur made by steeping lemon peel in grain alcohol or vodka — is the star of this silky, creamy dessert. The filling is lightened by the addition of ricotta cheese and boasts citrusy flavors from both the fresh lemon juice and limoncello.\n\n[Get the Recipe](https:\/\/www.foodandwine.com\/recipes\/limoncello-ricotta-cheesecake)\n\nSave\n\n09 of 22\n\n## Icebox Chocolate Cheesecake\n![Icebox Chocolate Cheesecake]()\n\n![Icebox Chocolate Cheesecake](https:\/\/www.foodandwine.com\/thmb\/KAHk24kT-5fs9xySpwDoDm3UD9c=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/201209-xl-icebox-chocolate-cheesecake-b56e130a61eb4cd98117729bfa9ca3ab.jpg)\n\n© Con Poulos\n\nChocolate cookies are brilliantly layered 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.\n\n[Get the Recipe](https:\/\/www.foodandwine.com\/recipes\/icebox-chocolate-cheesecake)\n\nSave\n\n10 of 22\n\n## Cheesecake Bars with Candied Orange and Pizzelle Crust\n![Cheesecake Bars with Candied Orange and Pizzelle Crust]()\n\n![Cheesecake Bars with Candied Orange and Pizzelle Crust](https:\/\/www.foodandwine.com\/thmb\/rvXad_i55gHaWOM0T1Q-oDnmY4I=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/Cheesecake-Bars-with-Candied-Orange-and-Pizzelle-Crust-FT-RECIPE1222-71b0d760af3f4edf96037624dbdcab2e.jpg)\n\nCheesecake Bars with Candied Orange and Pizzelle Crust.\n\nJennifer Causey \/ Food Styling by Chelsea Zimmer \/ Prop Styling by Thom Driver\n\nThis elegant dessert showcases a mild anise-flavored pizzelle cookie crust with rich cheesecake and glossy candied orange slices. The perfect ratio of cream cheese, sour cream, and eggs yields a creamy and dense cheesecake filling that requires no water bath to bake.\n\n[Get the Recipe](https:\/\/www.foodandwine.com\/cheesecake-bars-with-candied-orange-and-pizzelle-crust-6755206)\n\nSave\n\n11 of 22\n\n## Fiadone (Corsican Cheesecake) with Chestnut Honey and Figs\n![Fiadone (Corsican Cheesecake) with Chestnut Honey and Figs]()\n\n![Fiadone (Corsican Cheesecake) with Chestnut Honey and Figs](https:\/\/www.foodandwine.com\/thmb\/8kZ-VMoDLW27WV6-wF5XXsFcqZU=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/Fiadone-Corsican-Cheesecake-FT-RECIPE0922-2000-25982c4e6b3b4d4dab70d6fd85932bb3.jpg)\n\nPhoto by Cedric Angeles \/ Prop Styling by Stephanie Bohn\n\nFiadone, a slightly sweet Corsican cheesecake, is traditionally made with brocciu, a fresh goat or sheep's milk cheese, which gives it a crumbly texture. In this recipe from pastry chef Shawn Gawle of March restaurant in Houston, the cheesecake is topped with chestnut honey, which pairs perfectly with sweet caramelized figs and candied lemon zest.\n\n[Get the Recipe](https:\/\/www.foodandwine.com\/recipes\/fiadone-corsican-cheesecake)\n\nSave\n\n12 of 22\n\n## Sour Cherry–Cheesecake Trifle with Black Pepper and Saba\n![Sour Cherry-Cheesecake Trifle with Black Pepper and Saba]()\n\n![Sour Cherry-Cheesecake Trifle with Black Pepper and Saba](https:\/\/www.foodandwine.com\/thmb\/jadOZn632B5hvh9mY1grm2TX2lA=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/sour-cherry-cheesecake-trifle-with-black-pepper-and-saba-ft-MAG1218-d651c51a93d1409098eb8f01ba405b64.jpg)\n\nChristopher Testani\n\nPastry chef Pichet Ong's variation on a proper British trifle retains the dessert's classic form while reinventing its 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.\n\n[Get the Recipe](https:\/\/www.foodandwine.com\/recipes\/sour-cherrycheesecake-trifle-black-pepper-and-saba)\n\nSave\n\n13 of 22\n\n## Dulce de Leche Cheesecake\n![Dulce de Leche Cheesecake]()\n\n![Dulce de Leche Cheesecake](https:\/\/www.foodandwine.com\/thmb\/VsxLWMSWy6Vqx8EdCpzl6sDED4A=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/fwcooks-dulce-de-leche-cheesecake-ft-_recipe2019_244-2000-4ef334386d224a7e8c007e51314d6f7d.jpg)\n\nAntonis Achilleos\n\n\"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.\"\n\n[Get the Recipe](https:\/\/www.foodandwine.com\/recipes\/dulce-de-leche-cheesecake)\n\nSave\n\n14 of 22\n\n## Strawberry Almond Cheesecake with Matzoh Crust\n![Strawberry Almond Cheesecake with Matzo Crust]()\n\n![Strawberry Almond Cheesecake with Matzo Crust](https:\/\/www.foodandwine.com\/thmb\/sJH3LovABp7jwuJRL5MJMU8dtNI=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/strawberry-almond-cheesecake-with-matzo-crust-FT-RECIPE2018-658ff441ee744510a1c9b6c20c9c8d43.jpg)\n\nAbby Hocking\n\nThis 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 ruby-toned strawberries and toasted almond slivers, this cake makes a beautiful centerpiece.\n\n[Get the Recipe](https:\/\/www.foodandwine.com\/recipes\/strawberry-almond-cheesecake-matzo-crust)\n\nSave\n\n15 of 22\n\n## No-Bake Peaches-and-Cream Cheesecake\n![No-Bake Peaches and Cream Cheesecake Recipe]()\n\n![No-Bake Peaches and Cream Cheesecake Recipe](https:\/\/www.foodandwine.com\/thmb\/Eq0Toj_1GKc2En45rft5Y_NGzs0=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/no-bake-peaches-and-cream-cheesecake-FT-RECIPE0620-869c5bda9c124cdab331d55c3c0459f9.jpg)\n\nPhoto by Greg DuPree \/ Prop Styling by Christine Keely \/ Food Styling by Chelsea Zimmer\n\nWith 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 ideal ratio of cream cheese to ricotta gives the cake an extra-creamy texture.\n\n[Get the Recipe](https:\/\/www.foodandwine.com\/recipes\/no-bake-peaches-and-cream-cheesecake)\n\nSave\n\n16 of 22\n\n## Red Velvet Cheesecake\n![Red Velvet Cheesecake]()\n\n![Red Velvet Cheesecake](https:\/\/www.foodandwine.com\/thmb\/qPBKD71iwPXedh-M8fd1-EiCJbM=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/red-velvet-cheesecake-xl-recipe2016-948bfe87cd2e4ae79dedb94e7f183eff.jpg)\n\nAbby Hocking \/ Food & Wine\n\nUpgrade 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.\n\n[Get the Recipe](https:\/\/www.foodandwine.com\/recipes\/red-velvet-cheesecake)\n\nSave\n\n17 of 22\n\n## Sweet Potato Cheesecake Empanadas\n![Sweet potato cheesecake empanadas at Boricua Soul]()\n\n![Sweet potato cheesecake empanadas at Boricua Soul](https:\/\/www.foodandwine.com\/thmb\/2zEcdAY_JweIJ1q5va9oZxJgJ-o=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/sweet-potato-cheesecake-empanadas-FT-RECIPE0222-9a2b8c36ecad4e6bba8cd02e82e6df50.jpg)\n\nLauren Vied Allen\n\nPuerto Rico and the American South intersect deliciously in this unique dessert empanada from Boricua Soul in Durham, North Carolina, which combines the flavors of marshmallow-topped sweet potato casserole with spiced pumpkin cheesecake, encasing it all in caramel-drizzled, crisp pastry.\n\n[Get the Recipe](https:\/\/www.foodandwine.com\/recipes\/sweet-potato-cheesecake-empanadas)\n\nSave\n\n18 of 22\n\n## Blueberry-Coconut Vegan Cheesecake\n![Blueberry Coconut Cheesecake]()\n\n![Blueberry Coconut Cheesecake](https:\/\/www.foodandwine.com\/thmb\/0PPd7I1x8s92sE6SrXvYW0jwmC4=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/blueberry-coconut-cheesecake-FT-RECIPE0721-af135bef4d7c436dae2a6ed4e3ea7622.jpg)\n\nPhoto by Victor Protasio \/ Food Styling by Chelsea Zimmer \/ Prop Styling by Heather Claire Spollen\n\nThis 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.\n\n[Get the Recipe](https:\/\/www.foodandwine.com\/recipes\/blueberry-coconut-vegan-cheesecake)\n\nSave\n\n19 of 22\n\n## Goat Cheese Cake with Wine-Poached Cranberries\n![Goat cheese cake with red wine poached cranberries]()\n\n![Goat cheese cake with red wine poached cranberries](https:\/\/www.foodandwine.com\/thmb\/hyrRBRbvZ3ThGXT_Kaowug2CopE=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/Goat-cheese-cake-red-Wine-Poached-cranberries-FT-RECIPE1120-2f30e9829e1f43fea34185a1d2a90579.jpg)\n\nPhoto by Greg DuPree \/ Food Styling by Torie Cox \/ Prop Styling by Christine Keely\n\nCrowned 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.\n\n[Get the Recipe](https:\/\/www.foodandwine.com\/recipes\/goat-cheese-cake-wine-poached-cranberries)\n\nSave\n\n20 of 22\n\n## Lemon Ripple Cheesecake Bars\n![Lemon Ripple Cheesecake Bars]()\n\n![Lemon Ripple Cheesecake Bars](https:\/\/www.foodandwine.com\/thmb\/TkNqDs3j40PYCmtT8of7Bjf_ZUc=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/lemon-ripple-cheesecake-bars-xl-200305-83add9e7ef2f44c0a1e5fa9dc06279af.jpg)\n\n© Anna Williams\n\nElinor 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.\n\n[Get the Recipe](https:\/\/www.foodandwine.com\/recipes\/lemon-ripple-cheesecake-bars)\n\nSave\n\n21 of 22\n\n## Black Currant Cheesecake\n![Black Currant Cheesecake Recipe]()\n\n![Black Currant Cheesecake Recipe](https:\/\/www.foodandwine.com\/thmb\/De1mPWF-EWWMHouDEb1n56vm9iA=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/black-currant-cheesecake-ft-recipe0120-92b5cc98693146fbad611eaa69737faa.jpg)\n\nVictor Protasio\n\nThis 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.\n\n[Get the Recipe](https:\/\/www.foodandwine.com\/recipes\/black-currant-cheesecake)\n\nSave\n\n22 of 22\n\n## Eggnog Cheesecake\n![Eggnog Cheesecake]()\n\n![Eggnog Cheesecake](https:\/\/www.foodandwine.com\/thmb\/ixkuCgOlLX7OEVr1ohElxm_FDvM=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/eggnog-cheesecake-FT-RECIPE0822-2000-ced2169fec4347f4a5007884b4d6171c.jpg)\n\nPhoto by Fred Hardy II \/ Food Styling by Ruth Blackburn \/ Prop Styling by Christina Brockman\n\nThere's a lot to love about Eggnog Cheesecake, especially if the creamy, sweet drink is one of your holiday favorites. The filling is made with actual eggnog, as well as fragrant vanilla extract, ground nutmeg, and light brown sugar to really drive the flavor home. A crispy gingersnap and pecan crust makes it even more festive, as does the boozy whipped cream topping.\n\n[Get the Recipe](https:\/\/www.foodandwine.com\/recipes\/eggnog-cheesecake)\n\nSave\n\nExplore more:\n\n- [Recipes](https:\/\/www.foodandwine.com\/recipes)\n- [Desserts](https:\/\/www.foodandwine.com\/desserts)\n- [Cake](https:\/\/www.foodandwine.com\/desserts\/cake)\n- [Cheesecakes](https:\/\/www.foodandwine.com\/desserts\/cheesecakes)\n\nWas this page helpful?\n\nThanks for your feedback\\!\n\nTell us why\\!\n\nOther\n\n## Related Articles\n[![Vanilla Bean Cheesecake with Walnut Crust]() ![Vanilla Bean Cheesecake with Walnut Crust](https:\/\/www.foodandwine.com\/thmb\/BaFW3oa5l_pxLqd6AfrFcqOeMD0=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/vanilla-bean-cheesecake-with-walnut-crust-xl-r-200201-ef0b52d4f218441db2e7c103c8df5082.jpg) Vanilla Bean Cheesecake with Walnut Crust 16 hrs 50 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Cheesecake](https:\/\/www.foodandwine.com\/thmb\/Va3fj4MKMFRnekIbGu94zJveEqU=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/201209-xl-icebox-chocolate-cheesecake-b56e130a61eb4cd98117729bfa9ca3ab.jpg) Icebox Chocolate Cheesecake 30 mins](https:\/\/www.foodandwine.com\/recipes\/icebox-chocolate-cheesecake)\n\n[![Cheesecake Bars with Candied Orange and Pizzelle Crust]() ![Cheesecake Bars with Candied Orange and Pizzelle Crust](https:\/\/www.foodandwine.com\/thmb\/eXfXCeNlg0MzafNvo8x6gWdaZ3s=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/Cheesecake-Bars-with-Candied-Orange-and-Pizzelle-Crust-FT-RECIPE1222-71b0d760af3f4edf96037624dbdcab2e.jpg) Cheesecake Bars with Candied Orange and Pizzelle Crust 6 hrs 30 mins](https:\/\/www.foodandwine.com\/cheesecake-bars-with-candied-orange-and-pizzelle-crust-6755206)\n\n[![Marbled Pumpkin Cheesecake with a Brownie Crust]() ![Marbled Pumpkin Cheesecake with a Brownie Crust](https:\/\/www.foodandwine.com\/thmb\/fmL1HijjPx1BsvTkbw7_EEYLnxk=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/HD-200211-r-pumpkin-cheesecake-1e2b0c68ec564b1b84c50314a6caf081.jpg) Marbled Pumpkin Cheesecake with a Brownie Crust 7 hrs](https:\/\/www.foodandwine.com\/recipes\/marbled-pumpkin-cheesecake-brownie-crust)\n\n[![Pink Peppercorn Cheesecake]() ![Pink Peppercorn Cheesecake](https:\/\/www.foodandwine.com\/thmb\/J70Sg91CYJeSx3ztk4fhpmq8wME=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/Pink-Peppercorn-Cheesecake-FT-RECIPE0323-d3d6a62aa5164ee28008e5ef9b30450f.jpg) Pink Peppercorn Cheesecake 8 hrs 15 mins](https:\/\/www.foodandwine.com\/pink-peppercorn-cheesecake-7253398)\n\n[![Strawberry Almond Cheesecake with Matzo Crust]() ![Strawberry Almond Cheesecake with Matzo Crust](https:\/\/www.foodandwine.com\/thmb\/zsx9yKwmKIDwIMmO-UCfhXG4xWQ=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/strawberry-almond-cheesecake-with-matzo-crust-FT-RECIPE2018-658ff441ee744510a1c9b6c20c9c8d43.jpg) Strawberry Almond Cheesecake with Matzo Crust 4 hrs](https:\/\/www.foodandwine.com\/recipes\/strawberry-almond-cheesecake-matzo-crust)\n\n[![St. Louis Style Cheesecake with Blueberries Recipe]() ![St. Louis Style Cheesecake with Blueberries Recipe](https:\/\/www.foodandwine.com\/thmb\/gDzTDmwkJuClELECiB5gy9rG1Cg=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/st-louis-style-cheesecake-with-blueberries-FT-RECIPE0820-4d758e5bd842495fbc398b0b7eb6dbff.jpg) St. Louis–Style Cheesecake with Blueberries 12 hrs 15 mins](https:\/\/www.foodandwine.com\/recipes\/st-louisstyle-cheesecake-blueberries)\n\n[![New York-Style Cheesecake with Pink Grapefruit and Marmalade]() ![New York-Style Cheesecake with Pink Grapefruit and Marmalade](https:\/\/www.foodandwine.com\/thmb\/s7grnAqJNUpyFT7sq0eg4EPwI6c=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/new-york-style-cheesecake-with-pink-grapefruit-and-marmalade-xl-RECIPE0219-80cda91ffa1e48d5bca90cc900baecfe.jpg) New York–Style Cheesecake with Pink Grapefruit and Marmalade 12 hrs 35 mins](https:\/\/www.foodandwine.com\/recipes\/new-yorkstyle-cheesecake-pink-grapefruit-and-marmalade)\n\n[![Pumpkin Cheescake with Pecan Praline Topping]() ![Pumpkin Cheescake with Pecan Praline Topping](https:\/\/www.foodandwine.com\/thmb\/68S5RWwlKgXCkbzpcuW5ALd3-pA=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/200811-r-xl-pumpkin-cheesecake-with-pecan-praline-topping-2000-3fdcc027a7034acabb86d46fe96c607e.jpg) Pumpkin Cheesecake with Pecan Praline Topping 16 hrs](https:\/\/www.foodandwine.com\/recipes\/pumpkin-cheesecake-pecan-praline-topping)\n\n[![Slow-Cooker Sour Cream Cheesecake]() ![Slow-Cooker Sour Cream Cheesecake](https:\/\/www.foodandwine.com\/thmb\/rj9yci_Wynwg_Idl1TPodQAs4SE=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/fw200711_HD_sourcreamcheese-fw200711_r_sourcreamcheese-aaa24e95f1ef454f965a7b40ed86dfa7.jpg) Slow-Cooker Sour Cream Cheesecake 4 hrs 15 mins](https:\/\/www.foodandwine.com\/recipes\/slow-cooker-sour-cream-cheesecake)\n\n[![Pumpkin Cheesecake Bars with Caramel Swirl]() ![Pumpkin Cheesecake Bars with Caramel Swirl](https:\/\/www.foodandwine.com\/thmb\/5Q0IG8RwLH0oFTDxdp9BHhLNFgM=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/201109-xl-pumpkin-cheesecake-bars-with-caramel-swirl-2000-fdfe3097de7c4595a9af7648662a180c.jpg) Pumpkin Cheesecake Bars with Caramel Swirl 1 hr 45 mins](https:\/\/www.foodandwine.com\/recipes\/pumpkin-cheesecake-bars-caramel-swirl)\n\n[![Black Currant Cheesecake Recipe]() ![Black Currant Cheesecake Recipe](https:\/\/www.foodandwine.com\/thmb\/b0NCW3DikYnWjqX5YFXtGKoajRo=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/black-currant-cheesecake-ft-recipe0120-92b5cc98693146fbad611eaa69737faa.jpg) Black Currant Cheesecake 3 hrs 15 mins](https:\/\/www.foodandwine.com\/recipes\/black-currant-cheesecake)\n\n[![No-Bake Peaches and Cream Cheesecake Recipe]() ![No-Bake Peaches and Cream Cheesecake Recipe](https:\/\/www.foodandwine.com\/thmb\/mD0rmXQc_ayNQm_Cc8uuvQpFgAY=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/no-bake-peaches-and-cream-cheesecake-FT-RECIPE0620-869c5bda9c124cdab331d55c3c0459f9.jpg) No-Bake Peaches-and-Cream Cheesecake 6 hrs 15 mins](https:\/\/www.foodandwine.com\/recipes\/no-bake-peaches-and-cream-cheesecake)\n\n[![Dulce de Leche Cheesecake]() ![Dulce de Leche Cheesecake](https:\/\/www.foodandwine.com\/thmb\/w7KFPNuAowRyi0kEm8aW6zZb978=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/fwcooks-dulce-de-leche-cheesecake-ft-_recipe2019_244-2936cf1005b940b391b0ef11109ac63e.jpg) Dulce de Leche Cheesecake 10 hrs 10 mins](https:\/\/www.foodandwine.com\/recipes\/dulce-de-leche-cheesecake)\n\nCollection Saved\\!\n\n[Food & Wine](https:\/\/www.foodandwine.com\/)\n\n[Newsletters](https:\/\/www.foodandwine.com\/desserts\/cheesecakes\/cheesecake-recipes)\n\nFollow Us\n\n- [Food](https:\/\/www.foodandwine.com\/food-7499700)\n- [Drink](https:\/\/www.foodandwine.com\/drinks)\n- [Restaurants](https:\/\/www.foodandwine.com\/travel\/restaurants)\n- [Travel](https:\/\/www.foodandwine.com\/travel)\n- [News](https:\/\/www.foodandwine.com\/news)\n- [What to Buy](https:\/\/www.foodandwine.com\/what-to-buy)\n\n- [About Us](https:\/\/www.foodandwine.com\/about-us-6373913)\n- [Editorial 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enough of. While we love a classic cheesecake recipe with [graham cracker](https:\/\/www.foodandwine.com\/cooking-techniques\/beyond-smores-everything-you-can-do-graham-crackers) 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](https:\/\/www.foodandwine.com\/recipes\/no-bake-peaches-and-cream-cheesecake) and Marcela Valladolid's [Dulce de Leche Cheesecake](https:\/\/www.foodandwine.com\/recipes\/dulce-de-leche-cheesecake). Read on for more of our best cheesecake recipes.\n\n01 of 22\n\n## St. Louis–Style Cheesecake with Blueberries\nJohnny Autry\n\nHidden beneath a mound of juicy summer berries (chef Andrae Bopp uses Washington-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.\n\n02 of 22\n\n## Mini Black-Bottom Cheesecakes\n© Tina Rupp\n\nIn these single-serving desserts, rich and creamy cheesecake is baked atop a chocolate wafer base. You don't need any special equipment to make them — just a muffin tin and foil liners.\n\n03 of 22\n\n## Triple-Cheese Cheesecake with Amaretti Crust\n© Johnny Miller\n\nThis killer cheesecake has an ethereally light, creamy texture and fantastic crunchy crust made from honey graham crackers and amaretti cookies.\n\n04 of 22\n\n## Mini Chocolate-Hazelnut Cheesecakes\n© Fredrika Stjärne\n\nWhole, cream-filled chocolate sandwich cookies are broken up 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.\n\n05 of 22\n\n## Basque Cheesecake\nCedric Angeles\n\n2020 F\\&W 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 in the batter. To make the cake properly, you're going to have to burn it. The more caramelized it gets, the sweeter and creamier the batter becomes, intensifying the flavor.\n\n06 of 22\n\n## Bananas Foster Cheesecake\nBananas Foster Cheesecake.\n\nJennifer Causey \/ Food Styling by Ali Ramee \/ Prop Styling by Christina Daley\n\nCreamy bananas and spiced rum-brown sugar caramel come together for both the filling and the topping in this cheesecake mashup. The cinnamon-scented buttery crust doubles down on nutty flavor by using both pecan sandies and pecans. The cheesecake is made extra silky with the addition of sour cream, but the real flavor magic happens thanks to vanilla and more spiced rum.\n\n07 of 22\n\n## Pumpkin Cheesecake Bars with Caramel Swirl\n© Alexandra Rowley\n\nThese rich chocolate-crusted bars are topped with a homemade caramel that sinks into the pumpkin cheesecake batter during baking.\n\n08 of 22\n\n## Limoncello-Ricotta Cheesecake\nPhoto by Fred Hardy II \/ Food Styling by Ruth Blackburn \/ Prop Styling by Christina Brockman\n\nLimoncello — the sweet, potent Italian lemon liqueur made by steeping lemon peel in grain alcohol or vodka — is the star of this silky, creamy dessert. The filling is lightened by the addition of ricotta cheese and boasts citrusy flavors from both the fresh lemon juice and limoncello.\n\n09 of 22\n\n## Icebox Chocolate Cheesecake\n© Con Poulos\n\nChocolate cookies are brilliantly layered 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.\n\n10 of 22\n\n## Cheesecake Bars with Candied Orange and Pizzelle Crust\nCheesecake Bars with Candied Orange and Pizzelle Crust.\n\nJennifer Causey \/ Food Styling by Chelsea Zimmer \/ Prop Styling by Thom Driver\n\nThis elegant dessert showcases a mild anise-flavored pizzelle cookie crust with rich cheesecake and glossy candied orange slices. The perfect ratio of cream cheese, sour cream, and eggs yields a creamy and dense cheesecake filling that requires no water bath to bake.\n\n11 of 22\n\n## Fiadone (Corsican Cheesecake) with Chestnut Honey and Figs\nPhoto by Cedric Angeles \/ Prop Styling by Stephanie Bohn\n\nFiadone, a slightly sweet Corsican cheesecake, is traditionally made with brocciu, a fresh goat or sheep's milk cheese, which gives it a crumbly texture. In this recipe from pastry chef Shawn Gawle of March restaurant in Houston, the cheesecake is topped with chestnut honey, which pairs perfectly with sweet caramelized figs and candied lemon zest.\n\n12 of 22\n\n## Sour Cherry–Cheesecake Trifle with Black Pepper and Saba\nChristopher Testani\n\nPastry chef Pichet Ong's variation on a proper British trifle retains the dessert's classic form while reinventing its 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.\n\n13 of 22\n\n## Dulce de Leche Cheesecake\nAntonis Achilleos\n\n\"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.\"\n\n14 of 22\n\n## Strawberry Almond Cheesecake with Matzoh Crust\nAbby Hocking\n\nThis 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 ruby-toned strawberries and toasted almond slivers, this cake makes a beautiful centerpiece.\n\n15 of 22\n\n## No-Bake Peaches-and-Cream Cheesecake\nPhoto by Greg DuPree \/ Prop Styling by Christine Keely \/ Food Styling by Chelsea Zimmer\n\nWith 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 ideal ratio of cream cheese to ricotta gives the cake an extra-creamy texture.\n\n16 of 22\n\n## Red Velvet Cheesecake\nAbby Hocking \/ Food & Wine\n\nUpgrade 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.\n\n17 of 22\n\n## Sweet Potato Cheesecake Empanadas\nLauren Vied Allen\n\nPuerto Rico and the American South intersect deliciously in this unique dessert empanada from Boricua Soul in Durham, North Carolina, which combines the flavors of marshmallow-topped sweet potato casserole with spiced pumpkin cheesecake, encasing it all in caramel-drizzled, crisp pastry.\n\n18 of 22\n\n## Blueberry-Coconut Vegan Cheesecake\nPhoto by Victor Protasio \/ Food Styling by Chelsea Zimmer \/ Prop Styling by Heather Claire Spollen\n\nThis 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.\n\n19 of 22\n\n## Goat Cheese Cake with Wine-Poached Cranberries\nPhoto by Greg DuPree \/ Food Styling by Torie Cox \/ Prop Styling by Christine Keely\n\nCrowned 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.\n\n20 of 22\n\n## Lemon Ripple Cheesecake Bars\n© Anna Williams\n\nElinor 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.\n\n21 of 22\n\n## Black Currant Cheesecake\nVictor Protasio\n\nThis 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.\n\n22 of 22\n\n## Eggnog Cheesecake\nPhoto by Fred Hardy II \/ Food Styling by Ruth Blackburn \/ Prop Styling by Christina Brockman\n\nThere's a lot to love about Eggnog Cheesecake, especially if the creamy, sweet drink is one of your holiday favorites. The filling is made with actual eggnog, as well as fragrant vanilla extract, ground nutmeg, and light brown sugar to really drive the flavor home. A crispy gingersnap and pecan crust makes it even more festive, as does the boozy whipped cream topping.","meta_canonical":null}

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Boilerpipe Text	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 22 St. Louis–Style Cheesecake with Blueberries Johnny Autry Hidden beneath a mound of juicy summer berries (chef Andrae Bopp uses Washington-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. 02 of 22 Mini Black-Bottom Cheesecakes © Tina Rupp In these single-serving desserts, rich and creamy cheesecake is baked atop a chocolate wafer base. You don't need any special equipment to make them — just a muffin tin and foil liners. 03 of 22 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. 04 of 22 Mini Chocolate-Hazelnut Cheesecakes © Fredrika Stjärne Whole, cream-filled chocolate sandwich cookies are broken up 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. 05 of 22 Basque Cheesecake Cedric Angeles 2020 F&W 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 in the batter. To make the cake properly, you're going to have to burn it. The more caramelized it gets, the sweeter and creamier the batter becomes, intensifying the flavor. 06 of 22 Bananas Foster Cheesecake Bananas Foster Cheesecake. Jennifer Causey / Food Styling by Ali Ramee / Prop Styling by Christina Daley Creamy bananas and spiced rum-brown sugar caramel come together for both the filling and the topping in this cheesecake mashup. The cinnamon-scented buttery crust doubles down on nutty flavor by using both pecan sandies and pecans. The cheesecake is made extra silky with the addition of sour cream, but the real flavor magic happens thanks to vanilla and more spiced rum. 07 of 22 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. 08 of 22 Limoncello-Ricotta Cheesecake Photo by Fred Hardy II / Food Styling by Ruth Blackburn / Prop Styling by Christina Brockman Limoncello — the sweet, potent Italian lemon liqueur made by steeping lemon peel in grain alcohol or vodka — is the star of this silky, creamy dessert. The filling is lightened by the addition of ricotta cheese and boasts citrusy flavors from both the fresh lemon juice and limoncello. 09 of 22 Icebox Chocolate Cheesecake © Con Poulos Chocolate cookies are brilliantly layered 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. 10 of 22 Cheesecake Bars with Candied Orange and Pizzelle Crust Cheesecake Bars with Candied Orange and Pizzelle Crust. Jennifer Causey / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver This elegant dessert showcases a mild anise-flavored pizzelle cookie crust with rich cheesecake and glossy candied orange slices. The perfect ratio of cream cheese, sour cream, and eggs yields a creamy and dense cheesecake filling that requires no water bath to bake. 11 of 22 Fiadone (Corsican Cheesecake) with Chestnut Honey and Figs Photo by Cedric Angeles / Prop Styling by Stephanie Bohn Fiadone, a slightly sweet Corsican cheesecake, is traditionally made with brocciu, a fresh goat or sheep's milk cheese, which gives it a crumbly texture. In this recipe from pastry chef Shawn Gawle of March restaurant in Houston, the cheesecake is topped with chestnut honey, which pairs perfectly with sweet caramelized figs and candied lemon zest. 12 of 22 Sour Cherry–Cheesecake Trifle with Black Pepper and Saba Christopher Testani Pastry chef Pichet Ong's variation on a proper British trifle retains the dessert's classic form while reinventing its 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. 13 of 22 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." 14 of 22 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 ruby-toned strawberries and toasted almond slivers, this cake makes a beautiful centerpiece. 15 of 22 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 ideal ratio of cream cheese to ricotta gives the cake an extra-creamy texture. 16 of 22 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. 17 of 22 Sweet Potato Cheesecake Empanadas Lauren Vied Allen Puerto Rico and the American South intersect deliciously in this unique dessert empanada from Boricua Soul in Durham, North Carolina, which combines the flavors of marshmallow-topped sweet potato casserole with spiced pumpkin cheesecake, encasing it all in caramel-drizzled, crisp pastry. 18 of 22 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. 19 of 22 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. 20 of 22 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. 21 of 22 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. 22 of 22 Eggnog Cheesecake Photo by Fred Hardy II / Food Styling by Ruth Blackburn / Prop Styling by Christina Brockman There's a lot to love about Eggnog Cheesecake, especially if the creamy, sweet drink is one of your holiday favorites. The filling is made with actual eggnog, as well as fragrant vanilla extract, ground nutmeg, and light brown sugar to really drive the flavor home. A crispy gingersnap and pecan crust makes it even more festive, as does the boozy whipped cream topping.
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Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. [Food & Wine's Editorial Guidelines](https://www.foodandwine.com/about-us-6373913#toc-editorial-policies) Updated on March 9, 2023 SAVE ALL RECIPES NEW\! Save as a collection on MyRecipes Close ![No-Bake Peaches and Cream Cheesecake Recipe](https://www.foodandwine.com/thmb/Eq0Toj_1GKc2En45rft5Y_NGzs0=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/no-bake-peaches-and-cream-cheesecake-FT-RECIPE0620-869c5bda9c124cdab331d55c3c0459f9.jpg) ![No-Bake Peaches and Cream Cheesecake Recipe](https://www.foodandwine.com/thmb/Eq0Toj_1GKc2En45rft5Y_NGzs0=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/no-bake-peaches-and-cream-cheesecake-FT-RECIPE0620-869c5bda9c124cdab331d55c3c0459f9.jpg) Credit: 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](https://www.foodandwine.com/cooking-techniques/beyond-smores-everything-you-can-do-graham-crackers) 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](https://www.foodandwine.com/recipes/no-bake-peaches-and-cream-cheesecake) and Marcela Valladolid's [Dulce de Leche Cheesecake](https://www.foodandwine.com/recipes/dulce-de-leche-cheesecake). Read on for more of our best cheesecake recipes. 01 of 22 ## St. Louis–Style Cheesecake with Blueberries ![St. Louis Style Cheesecake with Blueberries Recipe]() ![St. Louis Style Cheesecake with Blueberries Recipe](https://www.foodandwine.com/thmb/rMJTc5mgFAX8qJieGzgD-dA5KVs=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/st-louis-style-cheesecake-with-blueberries-FT-RECIPE0820-4d758e5bd842495fbc398b0b7eb6dbff.jpg) Johnny Autry Hidden beneath a mound of juicy summer berries (chef Andrae Bopp uses Washington-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](https://www.foodandwine.com/recipes/st-louisstyle-cheesecake-blueberries) Save 02 of 22 ## Mini Black-Bottom Cheesecakes ![Mini Black-Bottom Cheesecakes with Jam.]() ![Mini Black-Bottom Cheesecakes with Jam.](https://www.foodandwine.com/thmb/ksRrlJvO9XJGcPD3FKSqHGM1a4Y=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/HD-200809-r-black-cheesecake-f09431a3f2ac4bd9aa3345ef4f8a39f9.jpg) © Tina Rupp In these single-serving desserts, rich and creamy cheesecake is 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](https://www.foodandwine.com/recipes/mini-black-bottom-cheesecakes) Save 03 of 22 ## Triple-Cheese Cheesecake with Amaretti Crust ![Triple-Cheese Cheesecake with Amaretti Crust]() ![Triple-Cheese Cheesecake with Amaretti Crust](https://www.foodandwine.com/thmb/eJ6uOAArCMFapY_tk6t518_en9g=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/201304-xl-triple-cheese-cheesecake-with-amaretti-crust-2000-c3c827a08b3949e28da0bbb1a2cf9b90.jpg) © 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](https://www.foodandwine.com/recipes/triple-cheese-cheesecake-amaretti-crust) Save 04 of 22 ## Mini Chocolate-Hazelnut Cheesecakes ![Mini Chocolate-Hazelnut Cheesecakes]() ![Mini Chocolate-Hazelnut Cheesecakes](https://www.foodandwine.com/thmb/eVay-4EXfk0ME2e6r5TDFr9BRHw=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/200812-r-xl-mini-chocolate-hazelnut-cheesecakes-4a6c711080c543bcbf14e178391fe0ce.jpg) © Fredrika Stjärne Whole, cream-filled chocolate sandwich cookies are broken up 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](https://www.foodandwine.com/recipes/mini-chocolate-hazelnut-cheesecakes) Save 05 of 22 ## Basque Cheesecake ![Basque Cheesecake Recipe]() ![Basque Cheesecake Recipe](https://www.foodandwine.com/thmb/ivE9SEHyNXc6BlkoKTMqc0T9qfw=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/basque-cheesecake-tavel-bristol-joseph-FT-RECIPE0720-3dc69f3afcd645da8dc0488200b70d88.jpg) Cedric Angeles 2020 F\&W 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 in the batter. To make the cake properly, you're going to have to burn it. The more caramelized it gets, the sweeter and creamier the batter becomes, intensifying the flavor. [Get the Recipe](https://www.foodandwine.com/recipes/basque-cheesecake) Save 06 of 22 ## Bananas Foster Cheesecake ![Bananas Foster Cheesecake]() ![Bananas Foster Cheesecake](https://www.foodandwine.com/thmb/3pSYypmlVIQbzO_FxKNVIDoP06k=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/Bananas-Foster-Cheesecake-FT-RECIPE1122-3818a360e738481897691f2ea6775514.jpg) Bananas Foster Cheesecake. Jennifer Causey / Food Styling by Ali Ramee / Prop Styling by Christina Daley Creamy bananas and spiced rum-brown sugar caramel come together for both the filling and the topping in this cheesecake mashup. The cinnamon-scented buttery crust doubles down on nutty flavor by using both pecan sandies and pecans. The cheesecake is made extra silky with the addition of sour cream, but the real flavor magic happens thanks to vanilla and more spiced rum. [Get the Recipe](https://www.foodandwine.com/banana-fosters-cheesecake-6828950) Save 07 of 22 ## Pumpkin Cheesecake Bars with Caramel Swirl ![Pumpkin Cheesecake Bars with Caramel Swirl]() ![Pumpkin Cheesecake Bars with Caramel Swirl](https://www.foodandwine.com/thmb/fAorgend-hI6ekqp4VFKe_qFH9I=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/201109-xl-pumpkin-cheesecake-bars-with-caramel-swirl-2000-fdfe3097de7c4595a9af7648662a180c.jpg) © 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](https://www.foodandwine.com/recipes/pumpkin-cheesecake-bars-caramel-swirl) Save 08 of 22 ## Limoncello-Ricotta Cheesecake ![Limoncello Ricotta Cheesecake]() ![Limoncello Ricotta Cheesecake](https://www.foodandwine.com/thmb/gDXFS8SWyoxaBpI0qQRZwl_XQcY=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/limoncello-ricotta-cheesecake-FT-RECIPE0822-2000-4359d6e8ffdd419dbaba7f4c1553b9c9.jpg) Photo by Fred Hardy II / Food Styling by Ruth Blackburn / Prop Styling by Christina Brockman Limoncello — the sweet, potent Italian lemon liqueur made by steeping lemon peel in grain alcohol or vodka — is the star of this silky, creamy dessert. The filling is lightened by the addition of ricotta cheese and boasts citrusy flavors from both the fresh lemon juice and limoncello. [Get the Recipe](https://www.foodandwine.com/recipes/limoncello-ricotta-cheesecake) Save 09 of 22 ## Icebox Chocolate Cheesecake ![Icebox Chocolate Cheesecake]() ![Icebox Chocolate Cheesecake](https://www.foodandwine.com/thmb/KAHk24kT-5fs9xySpwDoDm3UD9c=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/201209-xl-icebox-chocolate-cheesecake-b56e130a61eb4cd98117729bfa9ca3ab.jpg) © Con Poulos Chocolate cookies are brilliantly layered 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](https://www.foodandwine.com/recipes/icebox-chocolate-cheesecake) Save 10 of 22 ## Cheesecake Bars with Candied Orange and Pizzelle Crust ![Cheesecake Bars with Candied Orange and Pizzelle Crust]() ![Cheesecake Bars with Candied Orange and Pizzelle Crust](https://www.foodandwine.com/thmb/rvXad_i55gHaWOM0T1Q-oDnmY4I=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/Cheesecake-Bars-with-Candied-Orange-and-Pizzelle-Crust-FT-RECIPE1222-71b0d760af3f4edf96037624dbdcab2e.jpg) Cheesecake Bars with Candied Orange and Pizzelle Crust. Jennifer Causey / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver This elegant dessert showcases a mild anise-flavored pizzelle cookie crust with rich cheesecake and glossy candied orange slices. The perfect ratio of cream cheese, sour cream, and eggs yields a creamy and dense cheesecake filling that requires no water bath to bake. [Get the Recipe](https://www.foodandwine.com/cheesecake-bars-with-candied-orange-and-pizzelle-crust-6755206) Save 11 of 22 ## Fiadone (Corsican Cheesecake) with Chestnut Honey and Figs ![Fiadone (Corsican Cheesecake) with Chestnut Honey and Figs]() ![Fiadone (Corsican Cheesecake) with Chestnut Honey and Figs](https://www.foodandwine.com/thmb/8kZ-VMoDLW27WV6-wF5XXsFcqZU=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/Fiadone-Corsican-Cheesecake-FT-RECIPE0922-2000-25982c4e6b3b4d4dab70d6fd85932bb3.jpg) Photo by Cedric Angeles / Prop Styling by Stephanie Bohn Fiadone, a slightly sweet Corsican cheesecake, is traditionally made with brocciu, a fresh goat or sheep's milk cheese, which gives it a crumbly texture. In this recipe from pastry chef Shawn Gawle of March restaurant in Houston, the cheesecake is topped with chestnut honey, which pairs perfectly with sweet caramelized figs and candied lemon zest. [Get the Recipe](https://www.foodandwine.com/recipes/fiadone-corsican-cheesecake) Save 12 of 22 ## Sour Cherry–Cheesecake Trifle with Black Pepper and Saba ![Sour Cherry-Cheesecake Trifle with Black Pepper and Saba]() ![Sour Cherry-Cheesecake Trifle with Black Pepper and Saba](https://www.foodandwine.com/thmb/jadOZn632B5hvh9mY1grm2TX2lA=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/sour-cherry-cheesecake-trifle-with-black-pepper-and-saba-ft-MAG1218-d651c51a93d1409098eb8f01ba405b64.jpg) Christopher Testani Pastry chef Pichet Ong's variation on a proper British trifle retains the dessert's classic form while reinventing its 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](https://www.foodandwine.com/recipes/sour-cherrycheesecake-trifle-black-pepper-and-saba) Save 13 of 22 ## Dulce de Leche Cheesecake ![Dulce de Leche Cheesecake]() ![Dulce de Leche Cheesecake](https://www.foodandwine.com/thmb/VsxLWMSWy6Vqx8EdCpzl6sDED4A=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/fwcooks-dulce-de-leche-cheesecake-ft-_recipe2019_244-2000-4ef334386d224a7e8c007e51314d6f7d.jpg) 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](https://www.foodandwine.com/recipes/dulce-de-leche-cheesecake) Save 14 of 22 ## Strawberry Almond Cheesecake with Matzoh Crust ![Strawberry Almond Cheesecake with Matzo Crust]() ![Strawberry Almond Cheesecake with Matzo Crust](https://www.foodandwine.com/thmb/sJH3LovABp7jwuJRL5MJMU8dtNI=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/strawberry-almond-cheesecake-with-matzo-crust-FT-RECIPE2018-658ff441ee744510a1c9b6c20c9c8d43.jpg) 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 ruby-toned strawberries and toasted almond slivers, this cake makes a beautiful centerpiece. [Get the Recipe](https://www.foodandwine.com/recipes/strawberry-almond-cheesecake-matzo-crust) Save 15 of 22 ## No-Bake Peaches-and-Cream Cheesecake ![No-Bake Peaches and Cream Cheesecake Recipe]() ![No-Bake Peaches and Cream Cheesecake Recipe](https://www.foodandwine.com/thmb/Eq0Toj_1GKc2En45rft5Y_NGzs0=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/no-bake-peaches-and-cream-cheesecake-FT-RECIPE0620-869c5bda9c124cdab331d55c3c0459f9.jpg) 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 ideal ratio of cream cheese to ricotta gives the cake an extra-creamy texture. [Get the Recipe](https://www.foodandwine.com/recipes/no-bake-peaches-and-cream-cheesecake) Save 16 of 22 ## Red Velvet Cheesecake ![Red Velvet Cheesecake]() ![Red Velvet Cheesecake](https://www.foodandwine.com/thmb/qPBKD71iwPXedh-M8fd1-EiCJbM=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/red-velvet-cheesecake-xl-recipe2016-948bfe87cd2e4ae79dedb94e7f183eff.jpg) 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](https://www.foodandwine.com/recipes/red-velvet-cheesecake) Save 17 of 22 ## Sweet Potato Cheesecake Empanadas ![Sweet potato cheesecake empanadas at Boricua Soul]() ![Sweet potato cheesecake empanadas at Boricua Soul](https://www.foodandwine.com/thmb/2zEcdAY_JweIJ1q5va9oZxJgJ-o=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/sweet-potato-cheesecake-empanadas-FT-RECIPE0222-9a2b8c36ecad4e6bba8cd02e82e6df50.jpg) Lauren Vied Allen Puerto Rico and the American South intersect deliciously in this unique dessert empanada from Boricua Soul in Durham, North Carolina, which combines the flavors of marshmallow-topped sweet potato casserole with spiced pumpkin cheesecake, encasing it all in caramel-drizzled, crisp pastry. [Get the Recipe](https://www.foodandwine.com/recipes/sweet-potato-cheesecake-empanadas) Save 18 of 22 ## Blueberry-Coconut Vegan Cheesecake ![Blueberry Coconut Cheesecake]() ![Blueberry Coconut Cheesecake](https://www.foodandwine.com/thmb/0PPd7I1x8s92sE6SrXvYW0jwmC4=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/blueberry-coconut-cheesecake-FT-RECIPE0721-af135bef4d7c436dae2a6ed4e3ea7622.jpg) 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. [Get the Recipe](https://www.foodandwine.com/recipes/blueberry-coconut-vegan-cheesecake) Save 19 of 22 ## Goat Cheese Cake with Wine-Poached Cranberries ![Goat cheese cake with red wine poached cranberries]() ![Goat cheese cake with red wine poached cranberries](https://www.foodandwine.com/thmb/hyrRBRbvZ3ThGXT_Kaowug2CopE=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/Goat-cheese-cake-red-Wine-Poached-cranberries-FT-RECIPE1120-2f30e9829e1f43fea34185a1d2a90579.jpg) 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. [Get the Recipe](https://www.foodandwine.com/recipes/goat-cheese-cake-wine-poached-cranberries) Save 20 of 22 ## Lemon Ripple Cheesecake Bars ![Lemon Ripple Cheesecake Bars]() ![Lemon Ripple Cheesecake Bars](https://www.foodandwine.com/thmb/TkNqDs3j40PYCmtT8of7Bjf_ZUc=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/lemon-ripple-cheesecake-bars-xl-200305-83add9e7ef2f44c0a1e5fa9dc06279af.jpg) © 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](https://www.foodandwine.com/recipes/lemon-ripple-cheesecake-bars) Save 21 of 22 ## Black Currant Cheesecake ![Black Currant Cheesecake Recipe]() ![Black Currant Cheesecake Recipe](https://www.foodandwine.com/thmb/De1mPWF-EWWMHouDEb1n56vm9iA=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/black-currant-cheesecake-ft-recipe0120-92b5cc98693146fbad611eaa69737faa.jpg) 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](https://www.foodandwine.com/recipes/black-currant-cheesecake) Save 22 of 22 ## Eggnog Cheesecake ![Eggnog Cheesecake]() ![Eggnog Cheesecake](https://www.foodandwine.com/thmb/ixkuCgOlLX7OEVr1ohElxm_FDvM=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/eggnog-cheesecake-FT-RECIPE0822-2000-ced2169fec4347f4a5007884b4d6171c.jpg) Photo by Fred Hardy II / Food Styling by Ruth Blackburn / Prop Styling by Christina Brockman There's a lot to love about Eggnog Cheesecake, especially if the creamy, sweet drink is one of your holiday favorites. The filling is made with actual eggnog, as well as fragrant vanilla extract, ground nutmeg, and light brown sugar to really drive the flavor home. A crispy gingersnap and pecan crust makes it even more festive, as does the boozy whipped cream topping. [Get the Recipe](https://www.foodandwine.com/recipes/eggnog-cheesecake) Save Explore more: - [Recipes](https://www.foodandwine.com/recipes) - [Desserts](https://www.foodandwine.com/desserts) - [Cake](https://www.foodandwine.com/desserts/cake) - [Cheesecakes](https://www.foodandwine.com/desserts/cheesecakes) Was this page helpful? Thanks for your feedback\! Tell us why\! 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Readable Markdown	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](https://www.foodandwine.com/cooking-techniques/beyond-smores-everything-you-can-do-graham-crackers) 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](https://www.foodandwine.com/recipes/no-bake-peaches-and-cream-cheesecake) and Marcela Valladolid's [Dulce de Leche Cheesecake](https://www.foodandwine.com/recipes/dulce-de-leche-cheesecake). Read on for more of our best cheesecake recipes. 01 of 22 ## St. Louis–Style Cheesecake with Blueberries Johnny Autry Hidden beneath a mound of juicy summer berries (chef Andrae Bopp uses Washington-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. 02 of 22 ## Mini Black-Bottom Cheesecakes © Tina Rupp In these single-serving desserts, rich and creamy cheesecake is baked atop a chocolate wafer base. You don't need any special equipment to make them — just a muffin tin and foil liners. 03 of 22 ## 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. 04 of 22 ## Mini Chocolate-Hazelnut Cheesecakes © Fredrika Stjärne Whole, cream-filled chocolate sandwich cookies are broken up 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. 05 of 22 ## Basque Cheesecake Cedric Angeles 2020 F\&W 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 in the batter. To make the cake properly, you're going to have to burn it. The more caramelized it gets, the sweeter and creamier the batter becomes, intensifying the flavor. 06 of 22 ## Bananas Foster Cheesecake Bananas Foster Cheesecake. Jennifer Causey / Food Styling by Ali Ramee / Prop Styling by Christina Daley Creamy bananas and spiced rum-brown sugar caramel come together for both the filling and the topping in this cheesecake mashup. The cinnamon-scented buttery crust doubles down on nutty flavor by using both pecan sandies and pecans. The cheesecake is made extra silky with the addition of sour cream, but the real flavor magic happens thanks to vanilla and more spiced rum. 07 of 22 ## 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. 08 of 22 ## Limoncello-Ricotta Cheesecake Photo by Fred Hardy II / Food Styling by Ruth Blackburn / Prop Styling by Christina Brockman Limoncello — the sweet, potent Italian lemon liqueur made by steeping lemon peel in grain alcohol or vodka — is the star of this silky, creamy dessert. The filling is lightened by the addition of ricotta cheese and boasts citrusy flavors from both the fresh lemon juice and limoncello. 09 of 22 ## Icebox Chocolate Cheesecake © Con Poulos Chocolate cookies are brilliantly layered 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. 10 of 22 ## Cheesecake Bars with Candied Orange and Pizzelle Crust Cheesecake Bars with Candied Orange and Pizzelle Crust. Jennifer Causey / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver This elegant dessert showcases a mild anise-flavored pizzelle cookie crust with rich cheesecake and glossy candied orange slices. The perfect ratio of cream cheese, sour cream, and eggs yields a creamy and dense cheesecake filling that requires no water bath to bake. 11 of 22 ## Fiadone (Corsican Cheesecake) with Chestnut Honey and Figs Photo by Cedric Angeles / Prop Styling by Stephanie Bohn Fiadone, a slightly sweet Corsican cheesecake, is traditionally made with brocciu, a fresh goat or sheep's milk cheese, which gives it a crumbly texture. In this recipe from pastry chef Shawn Gawle of March restaurant in Houston, the cheesecake is topped with chestnut honey, which pairs perfectly with sweet caramelized figs and candied lemon zest. 12 of 22 ## Sour Cherry–Cheesecake Trifle with Black Pepper and Saba Christopher Testani Pastry chef Pichet Ong's variation on a proper British trifle retains the dessert's classic form while reinventing its 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. 13 of 22 ## 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." 14 of 22 ## 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 ruby-toned strawberries and toasted almond slivers, this cake makes a beautiful centerpiece. 15 of 22 ## 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 ideal ratio of cream cheese to ricotta gives the cake an extra-creamy texture. 16 of 22 ## 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. 17 of 22 ## Sweet Potato Cheesecake Empanadas Lauren Vied Allen Puerto Rico and the American South intersect deliciously in this unique dessert empanada from Boricua Soul in Durham, North Carolina, which combines the flavors of marshmallow-topped sweet potato casserole with spiced pumpkin cheesecake, encasing it all in caramel-drizzled, crisp pastry. 18 of 22 ## 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. 19 of 22 ## 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. 20 of 22 ## 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. 21 of 22 ## 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. 22 of 22 ## Eggnog Cheesecake Photo by Fred Hardy II / Food Styling by Ruth Blackburn / Prop Styling by Christina Brockman There's a lot to love about Eggnog Cheesecake, especially if the creamy, sweet drink is one of your holiday favorites. The filling is made with actual eggnog, as well as fragrant vanilla extract, ground nutmeg, and light brown sugar to really drive the flavor home. A crispy gingersnap and pecan crust makes it even more festive, as does the boozy whipped cream topping.
Shard	187 (laksa)
Root Hash	14720943955733791187
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