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Triple-layered lusciousness, all in one bar: Brownies on the bottom, creamy cheesecake in the middle and tender chocolate chip cookies on top.

cookies and milk cheesecake brownie bars

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Cookies-and-Milk Cheesecake Brownie Bars

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This genius brownie-mix hack is a chocolate lover’s dream dessert: creamy cheesecake with a chocolatey crust and a topping of silky chocolate ganache.

brownie batter cheesecake bars

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Brownie Batter Cheesecake Bars

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Betty Crocker™ sugar cookie mix makes this apple pie - complete with a rich cheesecake layer - easy to throw together, but the taste is nothing short of impressive.

sugar cookie apple cheesecake pie

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Sugar Cookie Apple Cheesecake Pie

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Peanut butter lovers rejoice! These easy no-bake cheesecakes are quick to make, and guaranteed to please.

no bake peanut butter cheesecakes

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No-Bake Peanut Butter Cheesecakes

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A towering cheesecake torte that's packed with favorite fall flavors, this dessert gets a quick start with Betty Crocker™ Super Moist™ butter recipe yellow cake mix and frosting.

butterscotch maple cheesecake torte

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Butterscotch-Maple Cheesecake Torte

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If you love cheesecake (and who doesn’t?), this is a recipe to try. Creamy and sweet, it’s the gold standard for all cheesecakes!

new york cheesecake

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New York Cheesecake

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A basic cheesecake becomes divine when you add a chocolate cookie crust, orange peel and your favorite berries.

berry cheesecake in chocolate crust

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Berry Cheesecake in Chocolate Crust

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A prized cheesecake recipe, this one will please even the fussiest guest!  For festive touches, see Tips from the Kitchens below the recipe. 

heavenly cheesecake

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Heavenly Cheesecake

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Enjoy this irresistibly rich and creamy turtle cheesecake topped with caramel and nuts - perfect dessert for your next party.

turtle cheesecake

turtle-cheesecake

Turtle Cheesecake

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Why wait until you're dining out to enjoy cheesecake? This recipe is fun to whip up at home, and the result is so rich and creamy, your family will agree that it’s the best of the best. Try it for special occasions like birthday parties or wedding showers, or whip it up on a lazy weekend as a memorable treat for your family. 

Cheesecake is a dessert made with a soft fresh cheese, like cream cheese, and it can be baked or unbaked. This recipe is for baked cheesecake, and it calls for strawberries on top. But homemade cheesecakes can be topped with anything your heart desires—chocolate, other berries, crumbled cookies, you name it!

best cheesecake

Looking for the best cheesecake recipe? You’ve found it! Our homemade Best Cheesecake is a keeper.

Wrapping foil around the bottom of the pan helps to keep anything from dripping out while baking.

It’s best to store the cheesecake in the springform pan until ready to serve. The pan will protect it from getting bumped in the refrigerator.

Slice the cheesecake using a hot, wet knife, wiping the knife blade clean in between slices.

While New York is the city most often associated with cheesecake, Chicago, Philadelphia and St. Louis also lay claim to this delicious dessert. A journey around the world reveals even more unique variations. Italians often use ricotta cheese, Greeks prefer feta and Germans usually choose cottage cheese for their cheesecake recipes. While it’s true that we’ve labeled this recipe our “best,” there are so many delicious ways to explore this classic dessert—the flavor options are seemingly endless! From <a href="https://www.bettycrocker.com/recipes/salted-caramel-cheesecake/1ae97a40-cb56-4a43-b750-82f7f2b671ff">salted caramel</a> to <a href="https://www.bettycrocker.com/recipes/pumpkin-cheesecake/138a3815-0a58-4ac5-854a-9253538e5958">pumpkin</a> and <a href="https://www.bettycrocker.com/recipes/sweet-potato-cheesecake/1f969ad9-9bf4-4f85-852e-050639911456">sweet potato</a>, Betty has a cheesecake recipe to suit your style. Try one, try them all! We’ll be there with you every step of the way.

The best cheesecake flavor is the one you find irresistible! And the possibilities are endless—you can garnish cheesecake with almost any fruit or other sweet treats, like chocolate or caramel. You can even make savory cheesecakes with ingredients like smoked salmon. 
Want to expand your cheesecake repertoire? Once you’ve enjoyed our Best Cheesecake, try our <a href="https://www.bettycrocker.com/recipes/new-york-cheesecake/0a4668cd-a8e0-4af7-ad07-8cfb8c6e0084">New York Cheesecake</a> and <a href="https://www.bettycrocker.com/recipes/heavenly-cheesecake/1d019706-abe2-4c79-88ca-7c49117ba8f1">our Heavenly Cheesecake.</a>

What is the best cheesecake flavor?

Adding either heavy cream or sour cream to the cheesecake layer will help create a smoother texture. But keep in mind that heavy cream may mask the tangy cream cheese flavor while sour cream will help enhance it. In our Best Cheesecake recipe, we add sour cream to the top layer only, but all that nice tang from the cream cheese still comes through.

Is heavy cream or sour cream better for cheesecake?

Yes, you will want to make sure your cream cheese is softened before using it to make this Best Cheesecake recipe. The best way to soften cream cheese is to take it out of the fridge, and let it sit on your countertop for an hour before using. But if you forget or are short on time, don’t worry! A delicious homemade cheesecake is still in your future. To quickly soften your cream cheese, place it unwrapped on a microwave-safe plate and microwave it for 10 seconds. Repeat a few times, checking the texture and temp after each time. Watch it closely! Microwaves vary, and the cream cheese can turn into a messy puddle very quickly.

Should cream cheese be room temp when making cheesecake?

First of all, make sure that your baked cheesecake is completely cool. Then, with the cheesecake still in the springform pan, cover and refrigerate it for 3 to 5 days.

What’s the best way to store cheesecake?

The very first mention of cheesecake is from Ancient Greece. A physician in the 5th century BC wrote a book on making cheesecakes. It wasn’t until about the 18th century that the version of cheesecake that we know and love today emerged. It was around this time that Europeans began to use eggs instead of yeast, which gave cheesecake a more dessert-like quality. As the Europeans immigrated to America, they brought their cheesecake recipes along with them, and the rest, as they say, is history!

What’s the history of cheesecake?

New York-style cheesecake typically has a denser texture than regular cheesecake thanks to the addition of more cream cheese. Other ingredients like extra eggs, egg yolks and sour cream may be added to give New York-style cheesecake a smooth texture.

What is the difference between New York-style cheesecake and regular cheesecake?

The top of your cheesecake may crack for several different reasons. The most common reason is overmixing, which can incorporate too much air into the batter. Once it’s baked, the air bubbles will burst, causing the top to crack. To help prevent cracking, make sure your ingredients are at room temperature before mixing your batter. Also, don’t forget to set that timer! Overbaking or opening your oven door before your cake is ready can also cause cracking. Finally, after removing your cake from the oven, be sure to let it cool at room temp before placing it in the fridge to chill.

Why did my cheesecake crack?

best-cheesecake

Best Cheesecake

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Hot chocolate cheesecake? You might be wondering how exactly this works—well, let us tell you. Turns out, the silken texture of a chocolate cheesecake is not far off from the thick, creamy texture of a perfect cup of cocoa. But that’s not all: Cocoa wouldn’t be half as good without the contrast lent by a dollop of whipped cream, which is where the marshmallow-whipped cream comes into play. Piling this on top of the cheesecake somehow makes the chocolate cheesecake and chocolate-sugar cookie crust that much more chocolaty. For a finishing touch, garnishing with your favorite cocoa toppings—we like mini marshmallows (Can you ever have too much marshmallow? We think not!), mini chocolate chips, and if we’re feeling fancy, crushed peppermint candies.

hot chocolate cheesecake

For easy cutting of pieces, cut with long, thin-bladed knife. After each cut, dip knife into hot water, and wipe it with a towel.

Double wrapping the bottom of the springform pan will help prevent leaking during baking. 

Kraft Jet-Puffed mallow bits can be found either in the baking aisle or the ice cream toppings section of grocery stores.


hot-chocolate-cheesecake

Hot Chocolate Cheesecake

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Cute little cheesecakes topped with strawberry-flavored rainbow chip frosting. Oh so yummy!

cheesecake cupcakes

To quickly soften cream cheese, unwrap and place in microwavable dish. Microwave uncovered on Medium (50%) 30 to 60 seconds or just until softened.

Try using seedless raspberry jam to blend with the rainbow chip frosting for a different flavor.

Recipe meets Kitchen Tested criteria.  Reviewed as part of SEO improvements Oct. 2019.

cheesecake-cupcakes

Cheesecake Cupcakes

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Enjoy this mouth-watering cheesecake made with marshmallow creme and chocolate topping – perfect for a lavish dessert!

smores cheesecake

Why it Works: Low and Slow
Making a cheesecake can be intimidating. When is it done? Why did it crack? Can it be frozen? To understand cheesecake you must first know that it is more of a custard than a cake. Eggs play a key role in its structure. The other ingredients are important of course, but the eggs determine doneness and whether it has a surface crack. Because eggs are easy to overcook, it is important to bake the cheesecake at a low temperature and possibly in a waterbath. For the same reason, cheesecakes should be removed from the oven when they are not completely set (the residual heat will cook them through without overcooking and causing the dreaded crack). And finally, yes, cheesecakes freeze very well.


Did you take the baked cheesecake out of the refrigerator and see a big puddle of liquid on top? The worst-case scenario is that you overbaked the cake. Just like when you overcook scrambled eggs, the protein in your cake, if overcooked, will squeeze out its water. Or it could be that you refrigerated the cheesecake too soon after pulling it from the oven and the moisture condensed on the cake top. You will know which case you are in when you cut the cake. The overcooked cake will be dry and contain small holes. The other cake will just have a soggy top. If yours was overcooked, there's not much you can do but to serve it with extra sauce and hope people don't notice. In the future, check you oven temperature and make sure it is correct.

Recipe Rx

smores-cheesecake

S’Mores Cheesecake

If you’re a baker who likes to add your own touch, try stirring in 1/2 cup of these favorites:  miniature semisweet chocolate chips; chopped candied fruits; chopped dried cranberries or dried cherries; chopped hazelnuts or pecans; or crushed hard peppermint candies.

Variation                   

Don’t have a springform pan?  Make and bake this recipe in a 13x9x2-inch rectangular pan.  Cut the cheesecake into squares, or cut with cookie cutters in holiday shapes.  Miniature cookie cutters make mini-cheesecakes, the perfect size for placing on cookie plates.

How-To                      

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From sweet and creamy traditional versions to new gluten-free recipes and fresh takes on the beloved classic, Betty has your cheesecake needs covered.

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