Cheesecake

A crisp cookie base, a silky dark chocolate filling, and a glossy ganache top make this the ultimate chocolate cheesecake.

There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.

These bright cheesecake bars feature spring’s favorite flavor duo and a Triscuit cracker crust.

Two of our all-time favorite desserts, now in one new classic.

This twist on burnt cheesecake integrates a can of pumpkin purée and a handful of warming spices—perfect for a holiday table or any chilly fall day.

With three times the fruit flavor, this is the only strawberry cheesecake recipe you’ll ever need.

We’ve got your new favorite cheesecake recipe right here.

This light, fluffy, cloudlike cheesecake wants to get cooked at high heat for a burnt, cracked surface that’s rich with flavor.

Bouncier than a bobblehead and fluffier than a cloud, this cheesecake is a keeper.

A whole vanilla bean takes this supremely creamy, wonderfully rich, classic New York–style cheesecake to pro-level.

This is possibly the simplest strawberry cheesecake you’ll ever make: It requires no mixer, no springform pan, and it bakes in 30 minutes.

Layers of gingersnap crust, tangy cheesecake, and tart lime curd make these freezer treats a warm-weather crowd-pleaser.

Baking cheesecake in a loaf pan allows you to make a half-batch whenever the mood strikes.

Tangy sour cherries meet sweet and pillowy cheesecake in the ultimate spring-to-summer dessert.

This cheesecake has a vanilla pound cake base, because why the hell not? You bake the cheesecake first, then the pound cake on top, and flip the whole thing over before decorating and serving. Room temperature eggs, cream cheese, and butter are vital to an evenly mixed cheesecake and fluffy pound cake. If you’re in a hurry, place the eggs in a bowl of hot tap water and zap the butter and cream cheese in the microwave in 10-second increments to quickly warm them up.

This is the anti-cheesecake, and it’s all we’ve ever wanted.

Headed to a grocery store near you.

With a gingersnap cookie crust!

A cheesecake, a pumpkin pie, and a pecan pie walk into a bar...

Okay, this is actually a cheesecake, but it’s so creamy and light that you won’t care what it’s called, you’ll just ask for more. 

Not mad about it.

Baking with protein powder is weirdly popular right now, but will it ever be as good as the real thing?

Because nothing says "Thanks for raising me" like a whole roast chicken.

Stephen McCarty wanted to climb mountains and stare at trees, but vegan cheesecake made him famous instead.