This article is about the dessert. Cheesecake is a cheesecake stuffed baked apples dessert consisting of one or more layers.

Cheesecake is usually sweetened with sugar and may be flavored in different ways. Vanilla, spices, lemon, chocolate, pumpkin, or other flavors may be added to the main cheese layer. An ancient form of cheesecake may have been a popular dish in ancient Greece even prior to Romans’ adoption of it with the conquest of Greece. Of the three, placenta cake is the most like modern cheesecakes: having a crust that is separately prepared and baked. A more modern version called a sambocade, made with elderflower and rose water, is found in Forme of Cury, an English cookbook from 1390.

The English name cheesecake has been used only since the 15th century, and the cheesecake did not evolve into its modern form until somewhere around the 18th century. Europeans began removing yeast and adding beaten eggs to the cheesecake instead. Modern cheesecake comes in two different types. Along with the baked cheesecake, some cheesecakes are made with uncooked cream cheese on a crumbled-cookie or graham cracker base. This type of cheesecake was invented in the United States. Cheesecakes can be broadly categorized into two basic types: baked and unbaked. Some do not have a crust or base.

One popular variant of cheesecake in South Africa is made with whipped cream, cream cheese, gelatin for the filling, and a buttered digestive biscuit crust. It is not baked, and is sometimes made with Amarula liqueur. This variant is very similar to British cheesecake. Japanese cheesecake, or soufflé-style or cotton cheesecake, is made with cream cheese, butter, sugar, and eggs, and has a characteristically wobbly, airy texture, similar to chiffon cake. The most prominent version of cheesecake in the Philippines is ube cheesecake. The Basque cheesecake was created in 1990 by Santiago Rivera of the La Viña restaurant in the Basque Country, Spain. It achieved popularity online in the 2010s, helped by a recipe published by the British food writer Nigella Lawson.