12 Delicious Donnas Famous Cheesecake Recipes

Ever dreamt of mastering the art of cheesecake? You’re in luck! Donna’s famous cheesecake recipes are here to transform your baking game, offering a slice of heaven for every occasion. From classic New York-style to innovative twists, these 12 delicious recipes promise to delight your taste buds and impress your loved ones. Ready to whisk, bake, and indulge? Let’s dive into the creamy, dreamy world of Donna’s cheesecakes!

Classic New York Style Cheesecake

Hold onto your forks—this Classic New York Style Cheesecake is the creamy, dreamy dessert hero we all deserve. No fuss, just pure indulgence.

Ingredients

• 2 cups graham cracker crumbs (store-bought or homemade)
• 1/2 cup unsalted butter, melted (plus extra for greasing)
• 1 1/4 cups sugar, divided (use 1/4 cup for the crust)
• 4 (8 oz) packages cream cheese, room temperature (full-fat for best texture)
• 1 tsp vanilla extract (pure for the best flavor)
• 4 large eggs, room temperature (helps prevent cracking)
• 2/3 cup sour cream (full-fat preferred)
• 2/3 cup heavy cream (for a smoother filling)

Instructions

1. Preheat oven to 350°F. Grease a 9-inch springform pan with butter.
2. Mix graham cracker crumbs, melted butter, and 1/4 cup sugar. Press firmly into the pan’s bottom. Bake for 10 minutes, then cool.
3. Beat cream cheese until smooth. Gradually add remaining sugar, then vanilla.
4. Add eggs one at a time, mixing just until blended. Overmixing causes cracks.
5. Fold in sour cream and heavy cream gently. Pour over crust.
6. Bake at 350°F for 55 minutes. Turn off oven; leave cheesecake inside for 1 hour to cool slowly.
7. Chill in fridge for at least 4 hours, preferably overnight, before serving.

Rich and velvety, this cheesecake stands tall with a slight tang. Serve with fresh berries or a drizzle of caramel for extra flair.

Strawberry Swirl Cheesecake

Visualize this: creamy cheesecake meets vibrant strawberry swirls in a dessert that’s as Instagram-worthy as it is delicious. Perfect for summer gatherings or when you’re just craving something sweet.

Ingredients

• 2 cups graham cracker crumbs (or any similar biscuit)
• 1/2 cup melted butter (unsalted preferred for control)
• 24 oz cream cheese, room temperature (softens evenly)
• 1 cup granulated sugar (adjust slightly for sweetness)
• 3 eggs, room temperature (for smoother mixing)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 cup strawberry puree (strained for smooth swirls)

Instructions

1. Preheat your oven to 325°F (163°C) to ensure it’s ready for baking.
2. Mix graham cracker crumbs with melted butter until well combined. Press firmly into the bottom of a 9-inch springform pan to create an even base.
3. Bake the crust for 10 minutes at 325°F (163°C) to set. Let it cool slightly while you prepare the filling.
4. Beat cream cheese on medium speed until smooth, about 2 minutes. Gradually add sugar, blending well after each addition.
5. Add eggs one at a time, mixing just until incorporated. Overbeating can introduce too much air.
6. Stir in vanilla extract until the mixture is uniform. Pour over the cooled crust, smoothing the top with a spatula.
7. Dollop strawberry puree over the cheesecake batter. Use a knife to swirl the puree into the batter for a marbled effect.
8. Bake for 50-55 minutes at 325°F (163°C) until the edges are set but the center slightly jiggles. Turn off the oven and crack the door open; let the cheesecake cool inside for 1 hour to prevent cracking.
9. Refrigerate for at least 4 hours, preferably overnight, to set completely before serving.

A silky texture with a tangy cream cheese flavor balanced by sweet strawberry swirls makes every bite heavenly. Serve chilled with fresh strawberries on top for an extra pop of color and freshness.

Chocolate Lover’s Cheesecake

Whip up this decadent Chocolate Lover’s Cheesecake and watch it disappear faster than you can say ‘dessert’. Perfect for when you need a show-stopping treat that’s as easy as it is indulgent.

Ingredients

• 1 1/2 cups graham cracker crumbs (or any similar biscuit)
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted (plus extra for greasing)
• 24 oz cream cheese, softened (room temperature for smoother mixing)
• 1 cup granulated sugar
• 1/4 cup unsweetened cocoa powder (sifted to avoid lumps)
• 3 large eggs (room temperature blends better)
• 1 tsp vanilla extract (pure for best flavor)
• 1 cup semi-sweet chocolate chips (melted, for a richer taste)

Instructions

1. Preheat your oven to 325°F (163°C) and lightly grease a 9-inch springform pan with butter.
2. In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press firmly into the bottom of the prepared pan. Tip: Use a flat-bottomed cup to press the crust evenly.
3. Bake the crust for 10 minutes, then let it cool slightly. Tip: This helps prevent a soggy crust.
4. In a large bowl, beat cream cheese and 1 cup sugar until smooth. Add cocoa powder, eggs, and vanilla extract, beating until just combined. Tip: Overmixing can introduce too much air, causing cracks.
5. Pour the filling over the crust and smooth the top. Bake for 45-50 minutes until the center is almost set but still slightly wobbly.
6. Let the cheesecake cool in the oven with the door slightly open for 1 hour, then refrigerate for at least 4 hours. Tip: This gradual cooling prevents cracking.
7. Drizzle melted chocolate chips over the top before serving.

Decadently rich with a velvety texture, this cheesecake is a chocolate dream. Serve with fresh berries or a dollop of whipped cream for an extra touch of luxury.

Blueberry Lemon Cheesecake

Here’s how to whip up a show-stopping Blueberry Lemon Cheesecake that’ll steal the spotlight at any gathering. Hit the kitchen with confidence—this recipe’s as easy as it is delicious.

Ingredients

• 2 cups graham cracker crumbs (store-bought or homemade)
• 1/2 cup unsalted butter, melted (plus extra for greasing)
• 24 oz cream cheese, room temperature (for smoother blending)
• 1 cup granulated sugar (adjust to taste)
• 1 tsp vanilla extract (pure for best flavor)
• 3 large eggs, room temperature (prevents batter from curdling)
• 1 cup sour cream (adds tang and creaminess)
• 1 tbsp lemon zest (freshly grated for vibrant flavor)
• 1/4 cup lemon juice (freshly squeezed)
• 1 1/2 cups fresh blueberries (plus extra for garnish)

Instructions

1. Preheat oven to 325°F. Lightly grease a 9-inch springform pan with butter.
2. Mix graham cracker crumbs and melted butter until combined. Press firmly into the bottom of the pan. Bake for 10 minutes, then cool.
3. Beat cream cheese and sugar on medium speed until smooth, about 3 minutes. Tip: Scrape the bowl to ensure no lumps.
4. Add vanilla, eggs one at a time, sour cream, lemon zest, and juice. Mix until just combined. Overmixing incorporates too much air.
5. Gently fold in blueberries. Pour over crust. Tap pan to release air bubbles.
6. Bake for 50-60 minutes until edges are set but center slightly jiggles. Tip: Place a water bath in the oven to prevent cracks.
7. Turn off oven; leave door ajar for 1 hour. Chill cheesecake for at least 4 hours, preferably overnight.

Get ready to slice into the creamiest, tangiest cheesecake with bursts of blueberry in every bite. Serve with a drizzle of lemon curd or a sprinkle of zest for an extra zing.

Pumpkin Spice Cheesecake

Dive into the ultimate fall dessert that’s creamy, spiced, and downright irresistible. This Pumpkin Spice Cheesecake blends the warmth of autumn spices with the rich, smooth texture of classic cheesecake—**no fancy skills needed**.

Ingredients

• 1 1/2 cups graham cracker crumbs (about 10 full sheets)
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted (plus extra for greasing)
• 24 oz cream cheese, softened (use full-fat for best texture)
• 3/4 cup packed brown sugar (light or dark, your choice)
• 15 oz pumpkin puree (not pumpkin pie filling)
• 3 large eggs, room temperature
• 1 tsp vanilla extract
• 1 1/2 tsp pumpkin pie spice (adjust to taste)
• 1/4 tsp salt

Instructions

1. Preheat your oven to 325°F. Lightly grease a 9-inch springform pan with butter.
2. In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until combined. Press firmly into the bottom of the pan. Bake for 10 minutes, then cool.
3. Beat cream cheese and brown sugar on medium speed until smooth, about 2 minutes. Scrape down the sides of the bowl.
4. Add pumpkin puree, eggs, vanilla, pumpkin pie spice, and salt. Mix on low until just combined—**overmixing causes cracks**.
5. Pour filling over the crust. Smooth the top with a spatula. Bake for 50-55 minutes until the edges are set but the center slightly jiggles.
6. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. This prevents sinking.
7. Refrigerate for at least 4 hours, preferably overnight, before serving.

Here’s the scoop: this cheesecake is **velvety smooth** with a bold pumpkin spice kick. Serve slices with a dollop of whipped cream and a sprinkle of cinnamon for extra flair.

Oreo Cookie Cheesecake

Unleash your dessert game with this Oreo Cookie Cheesecake—creamy, crunchy, and downright irresistible. Perfect for when you need a showstopper without the stress.

Ingredients

• 24 Oreo cookies (plus extra for garnish)
• 1/4 cup unsalted butter, melted (use microwave for quick melting)
• 32 oz cream cheese, softened (leave out for 30 minutes)
• 1 cup granulated sugar
• 1 tsp vanilla extract (pure for best flavor)
• 4 large eggs (room temperature blends better)
• 1 cup sour cream (full fat for creaminess)
• 1/2 cup heavy cream (chilled)

Instructions

1. Preheat oven to 325°F. Line a 9-inch springform pan with parchment paper for easy removal.
2. Crush 24 Oreos into fine crumbs. Mix with melted butter until combined. Press firmly into the pan bottom—freeze for 10 minutes to set.
3. Beat cream cheese and sugar on medium until smooth. Tip: Scrape bowl sides to avoid lumps.
4. Add vanilla and eggs one at a time, mixing just until blended. Overbeating causes cracks.
5. Fold in sour cream gently. Pour over crust—smooth top with a spatula.
6. Bake for 50-55 minutes until edges are set but center jiggles slightly. Cool in oven with door ajar for 1 hour to prevent sinking.
7. Whip heavy cream to stiff peaks. Spread over cooled cheesecake—crush extra Oreos on top for crunch.

You’ll love the contrast of the velvety filling against the crisp Oreo base. Try serving with a drizzle of chocolate sauce or a scoop of vanilla ice cream for extra decadence.

Peanut Butter Cup Cheesecake

Now, let’s dive into a dessert that’s a showstopper at any gathering. This Peanut Butter Cup Cheesecake combines creamy, rich flavors with a crunchy surprise in every bite.

Ingredients

• 1 1/2 cups graham cracker crumbs (store-bought or homemade)
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted (plus extra for greasing)
• 24 oz cream cheese, room temperature (for smoother blending)
• 3/4 cup creamy peanut butter (not natural, for better texture)
• 1 cup powdered sugar (sifted to avoid lumps)
• 1 tsp vanilla extract (pure for best flavor)
• 2 large eggs, room temperature (helps prevent cracking)
• 12 mini peanut butter cups, halved (freeze for easier cutting)
• 1 cup heavy cream (cold, for whipping)
• 2 tbsp chocolate syrup (for drizzling)

Instructions

1. Preheat oven to 325°F. Lightly grease a 9-inch springform pan with butter.
2. Mix graham cracker crumbs, granulated sugar, and melted butter in a bowl until combined. Press firmly into the bottom of the pan. Bake for 10 minutes, then cool.
3. Beat cream cheese and peanut butter on medium speed until smooth, about 2 minutes. Tip: Scrape down the sides to ensure even mixing.
4. Add powdered sugar and vanilla, beat until incorporated. Add eggs one at a time, mixing just until blended. Overmixing can cause cracks.
5. Pour filling over crust. Arrange peanut butter cup halves on top, pressing lightly. Bake for 45-50 minutes until center is almost set.
6. Cool in pan on a wire rack for 10 minutes, then run a knife around the edge. Chill for at least 4 hours.
7. Whip heavy cream to stiff peaks. Spread over cheesecake and drizzle with chocolate syrup before serving.

This cheesecake is luxuriously smooth with a delightful crunch from the peanut butter cups. Try serving it with a sprinkle of sea salt to elevate the flavors even more.

Raspberry White Chocolate Cheesecake

Absolutely no one can resist the creamy dream that is Raspberry White Chocolate Cheesecake. It’s the perfect blend of tart and sweet, with a velvety texture that’ll have you coming back for seconds.

Ingredients

• 1 1/2 cups graham cracker crumbs (or any similar biscuit)
• 1/4 cup granulated sugar (adjust to sweetness preference)
• 6 tbsp unsalted butter, melted (for a richer crust)
• 24 oz cream cheese, room temperature (key for smooth filling)
• 1 cup white chocolate chips, melted (use high-quality for best flavor)
• 1/2 cup sour cream (adds tang and creaminess)
• 3 large eggs (room temperature blends better)
• 1 tsp vanilla extract (pure for best taste)
• 1 cup fresh raspberries (plus extra for garnish)

Instructions

1. Preheat oven to 325°F. Line a 9-inch springform pan with parchment paper for easy removal.
2. Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press firmly into the pan’s bottom. Bake for 10 minutes, then cool.
3. Beat cream cheese until smooth. Tip: Scrape the bowl often to avoid lumps.
4. Stir in melted white chocolate, sour cream, and vanilla. Add eggs one at a time, mixing just until combined.
5. Pour filling over crust. Drop raspberries on top; they’ll sink slightly, creating pockets of fruit.
6. Bake for 45-50 minutes until edges are set but center jiggles slightly. Tip: Avoid overbaking to prevent cracks.
7. Cool in oven with door ajar for 1 hour, then refrigerate for at least 4 hours. Tip: Chilling overnight enhances flavor.

Just imagine slicing into this cheesecake—creamy, with bursts of raspberry and the luxurious melt of white chocolate. Serve with a drizzle of raspberry coulis for an extra pop of color and flavor.

Caramel Apple Cheesecake

Make your dessert dreams come true with this Caramel Apple Cheesecake—creamy, crunchy, and utterly irresistible.

Ingredients

• 1 1/2 cups graham cracker crumbs (or any similar biscuit)
• 1/4 cup granulated sugar (adjust to sweetness preference)
• 6 tbsp unsalted butter, melted (for a richer crust)
• 24 oz cream cheese, softened (room temperature blends smoother)
• 3/4 cup brown sugar (packed for depth of flavor)
• 3 large eggs (add one at a time for even mixing)
• 1 tsp vanilla extract (pure for best flavor)
• 2 medium apples, peeled and diced (Granny Smith for tartness)
• 1/2 cup caramel sauce (homemade or store-bought)

Instructions

1. Preheat oven to 325°F. Line a 9-inch springform pan with parchment paper.
2. Mix graham cracker crumbs, granulated sugar, and melted butter in a bowl. Press firmly into the pan bottom. Bake for 10 minutes, then cool.
3. Beat cream cheese and brown sugar until smooth. Tip: Scrape the bowl sides for no lumps.
4. Add eggs one at a time, then vanilla, mixing well after each.
5. Pour half the batter over the crust. Sprinkle with diced apples, drizzle caramel, then top with remaining batter.
6. Bake for 45-50 minutes until the center is just set. Tip: A slight jiggle is okay—it sets as it cools.
7. Cool in the oven with the door ajar for 1 hour, then refrigerate for 4 hours. Tip: This prevents cracks.

Fantastic layers of smooth cheesecake, juicy apples, and gooey caramel make every bite a delight. Serve chilled with extra caramel drizzle for that Instagram-worthy finish.

Key Lime Cheesecake

Never underestimate the power of a tangy, creamy Key Lime Cheesecake to steal the show at any gathering. This no-bake wonder blends zesty lime with velvety cream cheese for a dessert that’s irresistibly smooth and refreshing.

Ingredients

• 1 1/2 cups graham cracker crumbs (for a nuttier flavor, try using biscoff cookies)
• 1/4 cup granulated sugar (adjust to taste)
• 6 tbsp unsalted butter, melted (for a richer crust, use browned butter)
• 24 oz cream cheese, softened (room temperature ensures a lump-free filling)
• 1 cup powdered sugar (sift to avoid clumps)
• 1 tbsp Key lime zest (for an extra punch of flavor)
• 1/2 cup Key lime juice (freshly squeezed is best)
• 1 tsp vanilla extract (or vanilla bean paste for specks of flavor)
• 1 1/2 cups heavy cream, chilled (whip to stiff peaks for structure)

Instructions

1. In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until combined. Press firmly into the bottom of a 9-inch springform pan. Chill for 10 minutes to set.
2. Using an electric mixer, beat cream cheese on medium speed until smooth, about 2 minutes. Gradually add powdered sugar, beating until fully incorporated.
3. Mix in Key lime zest, Key lime juice, and vanilla extract until the filling is smooth and creamy. Tip: Scrape down the sides of the bowl to ensure even mixing.
4. In a separate bowl, whip heavy cream to stiff peaks. Gently fold into the cream cheese mixture until no white streaks remain. Tip: Overmixing can deflate the cream, so fold carefully.
5. Pour filling over the chilled crust, smoothing the top with a spatula. Refrigerate for at least 4 hours, or overnight for best results. Tip: Cover with plastic wrap to prevent fridge odors from seeping in.

This cheesecake boasts a silky texture with a bright, citrusy kick that’s perfectly balanced by the sweet, buttery crust. Serve slices with a dollop of whipped cream and a sprinkle of lime zest for an Instagram-worthy finish.

Tiramisu Cheesecake

Craving a dessert that marries the creamy dreaminess of cheesecake with the bold espresso kick of tiramisu? This Tiramisu Cheesecake is your next kitchen conquest.

Ingredients

• 1 1/2 cups graham cracker crumbs (or any similar biscuit)
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted (plus extra for greasing)
• 24 oz cream cheese, softened (room temp is key)
• 3/4 cup granulated sugar
• 3 large eggs (room temp blends smoother)
• 1 cup mascarpone cheese
• 1 tsp vanilla extract
• 1/2 cup strong brewed espresso, cooled (decaf works too)
• 2 tbsp coffee liqueur (optional, for an adult twist)
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• Cocoa powder, for dusting

Instructions

1. Preheat your oven to 325°F. Lightly grease a 9-inch springform pan with butter.
2. Mix graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl. Press firmly into the bottom of the pan. Bake for 10 minutes, then cool.
3. Beat cream cheese and 3/4 cup sugar until smooth. Tip: Scrape the bowl often for even mixing.
4. Add eggs one at a time, blending well after each. Stir in mascarpone and vanilla until just combined.
5. Pour half the batter over the crust. Drizzle with half the espresso and liqueur. Swirl gently with a knife.
6. Add remaining batter, then repeat with espresso and liqueur. Bake for 55 minutes or until the center is almost set.
7. Cool in the oven with the door ajar for 1 hour, then refrigerate for at least 4 hours. Tip: This prevents cracking.
8. Whip cream and powdered sugar to stiff peaks. Spread over the cheesecake and dust with cocoa powder.

This Tiramisu Cheesecake is a lush, layered masterpiece—creamy with a coffee punch. Serve chilled with a side of espresso for the ultimate indulgence.

Banana Cream Cheesecake

Slice into this dreamy Banana Cream Cheesecake and watch your dessert game level up instantly. Creamy, banana-packed, and downright irresistible—it’s the no-brainer treat you’ll crave on repeat.

Ingredients

• 2 cups graham cracker crumbs (or sub with digestive biscuits)
• 1/2 cup unsalted butter, melted (plus extra for greasing)
• 3 ripe bananas, mashed (about 1 1/2 cups)
• 24 oz cream cheese, softened (room temp is key)
• 1 cup granulated sugar (adjust to sweetness preference)
• 1 tsp vanilla extract (pure for best flavor)
• 3 large eggs (room temp blends smoother)
• 1 cup heavy cream (chilled for whipping)
• 1 tbsp lemon juice (keeps bananas from browning)

Instructions

1. Preheat oven to 325°F. Lightly grease a 9-inch springform pan with butter.
2. Mix graham cracker crumbs and melted butter until combined. Press firmly into the pan’s bottom. Bake for 10 minutes, then cool.
3. Beat cream cheese and sugar on medium until smooth. Tip: Scrape bowl sides to avoid lumps.
4. Add mashed bananas, vanilla, and lemon juice. Mix until just blended.
5. Add eggs one at a time, beating lightly after each. Tip: Overmixing incorporates too much air.
6. Pour filling over crust. Bake for 55-60 minutes until center is almost set. Tip: Jiggle test—center should wobble slightly.
7. Cool in oven with door ajar for 1 hour, then refrigerate for 4 hours minimum.
8. Whip heavy cream to stiff peaks. Spread over chilled cheesecake before serving.

Get ready for a creamy, dreamy bite with layers of banana bliss and velvety cheesecake. Serve with caramel drizzle or fresh banana slices for extra flair.

Conclusion

Zesty, creamy, and utterly delightful, these 12 Donna’s Famous Cheesecake Recipes are a treasure trove for any home cook looking to impress. Whether you’re a cheesecake connoisseur or a curious newbie, there’s a recipe here to satisfy your sweet tooth. We’d love to hear which one becomes your favorite—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest. Happy baking!