Calories in Cheesecake: Nutritional facts (Carbs, Fiber, Protein, Fat) for Cheesecake Types

A typical slice (103g) of commercially prepared cheesecake contains 329 calories. A standard slice (1/12 of 9" dia, 128g) contains 411 calories. An NLEA serving slice of cheesecake (125g) contains 401 calories. A slice of Ralphs 9" Plain Cheesecake (136g) contains 460 calories. A slice of Bakers Square Cheesecake Pie contains 530 calories. A slice of cheesecake from The Cheesecake Factory contains 830 calories (Original) or more than 1500 calories for other flavors. A slice of no-bake cheesecake (99g) contains 271 calories.

A commercially prepared 8-inch diameter cheesecake (1216g) contains 3914 calories. A 9-inch diameter cheesecake (1533g) contains 4936 calories. A 9-inch chocolate cheesecake (1530g) contains 5722 calories. A whole Uncle Tetsu Japanese Cheesecake contains 1168 calories. A 24oz (680g) Crav'n Flavor New York Style cheesecake contains 2340 calories.

Cheesecake health benefits are derived from the ingredients used to make the cake, primarily dairy. The health benefits of cheesecake are shown below:

• Source of Calcium: The cream cheese and other dairy components in cheesecake provide calcium, which is essential for bone health. (Weaver, C.M., Gordon, C.M., Janz, K.F., et al., 2016. The National Osteoporosis Foundation’s position statement on peak bone mass development and lifestyle factors: a systematic review and implementation recommendations.)
• Provides Protein: Cheesecake contains protein from eggs and dairy, contributing to satiety and muscle maintenance. (Paddon-Jones, D., Westman, E., Mattes, R.D., et al., 2008. Protein, weight management, and satiety.)
• Contains Some Vitamins and Minerals: Dairy ingredients contribute small amounts of nutrients like phosphorus, vitamin A, and some B vitamins, involved in various bodily functions. (Relevant nutritional databases like USDA FoodData Central confirm the presence of these micronutrients in cheesecake ingredients).

Cheesecake consumption has several nutritional downsides, due to the high content of calories, saturated fat, and sugar, as shown below:

• High in Calories and Saturated Fat: Cheesecake is calorie-dense and often high in saturated fat, mainly from cream cheese, butter, and sometimes heavy cream. Excessive intake of saturated fat can contribute to elevated LDL cholesterol levels, increasing heart disease risk. Consider alternatives like fruit-based desserts, yogurt with berries, or angel food cake for lower-fat options. (Siri-Tarino, P.W., Sun, Q., Hu, F.B., & Krauss, R.M., 2010. Meta-analysis of prospective cohort studies evaluating the association of saturated fat with cardiovascular disease.)
• High in Added Sugars: Most cheesecakes contain significant amounts of added sugar in both the filling and the crust. High sugar intake is linked to weight gain, type 2 diabetes, and other metabolic issues. Limiting added sugar intake is recommended; the American Heart Association suggests limiting added sugars to no more than 24g per day for most women and 36g per day for most men. (Malik, V.S., Popkin, B.M., Bray, G.A., Després, J.P., & Hu, F.B., 2010. Sugar-Sweetened Beverages, Obesity, Type 2 Diabetes Mellitus, and Cardiovascular Disease Risk.)
• Low in Fiber and Micronutrients: Compared to its calorie content, cheesecake offers minimal dietary fiber and a lower concentration of essential vitamins and minerals found in whole foods like fruits, vegetables, and whole grains. (Relevant nutritional databases like USDA FoodData Central show low fiber content per serving).

No, cheesecake is not considered good for health when consumed regularly or in large amounts because the high content of saturated fat, added sugar, and calories can negatively impact overall health. The substantial saturated fat content can affect heart health by potentially raising LDL cholesterol levels. The high sugar contributes empty calories, potentially leading to weight gain and disrupting blood sugar control, which indirectly impacts liver health and increases the risk for metabolic diseases, and while containing some protein and calcium from dairy, cheesecake lacks significant amounts of fiber crucial for digestive health and the broad spectrum of vitamins, minerals, and antioxidants found in nutrient-dense foods that support brain health and cognitive function. Occasional small portions can be part of a balanced diet, but frequent consumption is discouraged. (DiNicolantonio, J.J., Lucan, S.C., & O'Keefe, J.H., 2016. The Evidence for Saturated Fat and for Sugar Related to Coronary Heart Disease.)

According to dietary guidelines, the recommended amount of cheesecake to eat per day is zero. Cheesecake is high in calories, saturated fat, and added sugars, components that health organizations like the American Heart Association and the Dietary Guidelines for Americans recommend limiting significantly. A single slice can exceed the daily recommended limits for added sugars and saturated fats. Cheesecake is best enjoyed as an occasional treat in moderation, a few times a month or less, rather than as a daily food. Daily intake should focus on nutrient-dense foods like fruits, vegetables, lean proteins, and whole grains.

Eating cheesecake daily is not advisable for health. Consuming even one slice daily would likely contribute excessive amounts of added sugar, saturated fat, and calories, displacing more nutritious foods and increasing the risk of weight gain, heart disease, and type 2 diabetes over time. 

The calorie content of cheesecake is based on the type, ingredients, density, and portion size. Japanese cheesecake, known for light, airy texture achieved with whipped egg whites and lower fat content, generally has the lowest calorie count per slice, ranging from 130 to 250 calories for a modest slice. Rich, dense cheesecakes like New York style or Basque cheesecake contain higher amounts due to use of cream cheese and heavy cream. The highest calorie counts are found in heavily flavored or topped cheesecakes, especially those from restaurants, such as caramel pecan or cookie dough selections, where additions like sauces, nuts, candy, and large portion sizes can push a single slice well over 1000 calories, sometimes reaching 1500 calories or more. No-bake and ricotta cheesecakes fall in a moderate range, lower than traditional baked versions but higher than Japanese style.

The origins of cheesecake trace back over 4,000 years to ancient Greece, the island of Samos. Anthropologists have found cheese molds there dating earlier than 2,000 B.C. A simple form of cheesecake, made with fresh cheese pounded smooth with flour and honey, was believed to be served to athletes during the first Olympic Games in 776 B.C. and was also a popular wedding cake. When the Romans conquered Greece, they adopted the recipe, modifying it to include eggs and crushed cheese, baking it under hot bricks, and calling it "libum," which they served on special occasions. As the Roman Empire expanded, the recipe spread across Europe. Each European region adapted cheesecake using local ingredients, leading to diverse styles. The cheesecake most recognizable today, particularly the American version, heavily relies on cream cheese. This key ingredient was invented somewhat accidentally in 1872 in Chester, New York, by dairyman William Lawrence while trying to replicate French Neufchâtel. This richer, smoother cheese quickly became popular. Arnold Reuben, a New York City restaurant owner famous for the Reuben sandwich, is often credited with creating the iconic New York style cheesecake in the 1920s, characterized by its heavy use of cream cheese, cream, eggs, and sugar, resulting in a dense, rich dessert. This style became immensely popular and is now a staple across the United States, served famously at establishments like Junior's in Brooklyn and The Cheesecake Factory nationwide. Other distinct styles evolved globally, including Italian cheesecakes using lighter ricotta, the airy Japanese soufflé cheesecake which gained popularity after World War II, and the rustic, crustless Basque burnt cheesecake from Spain, showcasing the dessert's long history.