Classic Cheesecake Recipe
This Classic Cheesecake Recipe is super smooth, creamy, and topped on a homemade graham cracker crust. This post also includes a lot of helpful tips to get the perfect cheesecake every single time, plus different topping options to really make this recipe your own!
Do you love cheesecake? I’ve always been a huge fan of cheesecake, so much so that I always opt for it over a traditional birthday cake each year for my birthday.
So today, I wanted to share my favorite cheesecake recipe with you! This is by far the best cheesecake recipe I’ve ever made and it is incredibly smooth, creamy, and delicious.
And if you’ve ever felt intimidated when it comes to making cheesecake, I promise it’s not too difficult. I’m sharing everything you need to know like how to make the graham cracker crust, how to prevent cracks, and tons of tips that I’ve learned over the years. I’ve also included several different topping options for this cheesecake so you can really make it your own!
How To Make The Graham Cracker Crust
To make this easy cheesecake recipe, you’ll start with a homemade graham cracker crust. If you’ve never made one before I have a simple tutorial for how to make a graham cracker crust. Here’s how I make it:
- Combine crushed graham cracker crumbs and sugar: If you want to make this recipe a little easier you can use store-bought graham cracker crumbs and skip crushing them yourself!
- Stir in melted butter: Use your hands if you need to for this step, all of the graham cracker crumbs should be moistened.
- Press it into a springform pan: I like to use the bottom of a measuring cup to firmly press it down into the pan.
- Bake the crust for 10 minutes then set it aside to cool slightly
Ingredients For The Filling
Once you’ve baked the graham cracker crust, you’ll gather your ingredients for the filling.
- Cream Cheese: The most important component to a good cheesecake recipe is the cream cheese! You will need 32 ounces of full-fat cream cheese for this recipe, which is equal to four 8-ounce blocks. Just be sure to use the blocks of cream cheese and not cream cheese spread in a tub. If you need to bring your cream cheese to room temperature fast, I have a post on how to soften cream cheese.
- Sour Cream: The sour cream helps break up the heaviness of the cream cheese and creates a creamier filling. When it comes to the sour cream, I suggest sticking with the full-fat version too.
- Granulated Sugar: There’s one cup of granulated sugar in this cheesecake, it’s the perfect amount to sweeten it but still maintain the tanginess!
- Pure Vanilla Extract: There’s also a couple of teaspoons of pure vanilla extract in this recipe which adds a beautiful vanilla flavor.
- Eggs: You’ll also be using four large eggs in this recipe. I suggest lightly beating all of the eggs in a small bowl, then mixing them in on low speed at the end until just combined.
How To Make The Filling
To make the cheesecake filling, you’ll start by beating your cream cheese until it’s nice and smooth. Then, mix in the sour cream until well combined, stop and scrape down the sides of the bowl too. Next, mix in the sugar and pure vanilla extract until fully combined.
Once the first four ingredients are mixed together, set them aside and lightly beat your eggs. I’ve found that mixing the eggs in one at a time incorporates a little too much air into the cheesecake filling. Too much air = cracks in your cheesecake. To avoid this problem, lightly beat them and then mix in the beaten eggs on low speed until just combined.
After you’ve mixed in the eggs, I suggest using a rubber spatula to turn the filling a few times and make sure everything is well combined.
How To Prepare The Water Bath
After you’ve mixed up the cheesecake filling, you’ll set it aside and prepare your water bath. Why use a water bath? It adds moisture to the oven and allows the cheesecake to bake evenly, reducing the chances of it cracking. If you’ve never used one before, I highly recommend reading through my post on how to make a water bath for cheesecake.
Here’s exactly how I prep my pan:
- Wrap the springform pan in foil
- Place the pan wrapped with foil into an oven bag (this acts as extra reassurance to prevent water from leaking into the pan)
- Fold the oven bag down the sides of the pan (like the picture above!)
- Pour the cheesecake filling into the springform pan and smooth it out
- Tap the pan on the counter a couple of times and use a toothpick to remove any air bubbles in the filling
- Pour 1 inch of boiling water into a large roasting pan
- Carefully place the wrapped springform pan into the roasting pan
Bake The Cheesecake And Let It Cool In The Oven
The final step is to place the roasting pan with the cheesecake in the oven to bake for 60-65 minutes. You’ll know the cheesecake is done when the edges are set and the center is still slightly jiggly. Then, turn the oven off, crack the door, and let it sit inside for another hour to finish baking and gradually cool down.
Once the hour is up, you can remove the cheesecake and let it cool completely at room temperature before refrigerating it. The cheesecake will need to be refrigerated for 5-6 hours before you can slice into it, so I suggest letting it chill overnight.
How To Prevent Your Cheesecake From Cracking
There’s nothing worse than spending the time making a cheesecake and then ending up with a huge crack down the middle. Here are a few ways to avoid any unnecessary cracks in your cheesecake:
- Don’t overmix the eggs: It’s best to lightly beat the eggs first, then mix them in on low speed until just combined. This will keep you from mixing extra air into the filling and prevent any large bubbles or cracks in the cheesecake.
- Bake the cheesecake in a water bath: You don’t want to skip this step! The water bath adds moisture to the oven and allows the cheesecake to bake evenly.
- Don’t overbake the cheesecake: I find that 60-65 minute at 325°F is the perfect amount of time to bake this. The edges should be set and the center will be slightly jiggly.
- Avoid sudden temperature changes: Another cause of cracks in cheesecakes or sinking is due to sudden temperature changes. To avoid this, you’ll let the cheesecake cool in the oven with the door slightly cracked for one hour after it’s finished baking.
Different Topping Options
You can top this cheesecake with just about anything that you like, but here a few of my favorite options!
- Strawberry Sauce (or try my strawberry cheesecake!)
- Lemon Curd
- Chocolate Ganache (using a 1:1 ratio)
- Salted Caramel Sauce
- Homemade Whipped Cream
- Blueberry Sauce
- Stabilized Whipped Cream (holds up for several days!)
Baking Tips
- If you want to make this recipe a little easier, you can use store-bought graham cracker crumbs and skip crushing them yourself.
- Before making the filling, place a large pot of water on the stove to boil for the water bath.
- Make sure all of your ingredients are at room temperature before getting started. This will ensure a much smoother and creamier cheesecake!
- Lightly beat the eggs, then mix them in on low speed until just combined.
- Before baking the cheesecake, tap the pan on the counter a few times to bring any air bubbles to the top. Use a toothpick to remove any large air bubbles and smooth out the top.
- Make sure to let the cheesecake cool in the oven for one hour, then cool completely at room temperature. It will need to chill for several hours, but overnight is even better!
Video Tutorial
Classic Cheesecake Recipe
Ingredients
For the graham cracker crust:
- 1 and 1/2 cups (180 grams) crushed graham cracker crumbs
- 1/3 cup (65 grams) granulated sugar
- 5 tablespoons (70 grams) unsalted butter, melted
For the cheesecake filling:
- 32 ounces brick-style cream cheese softened to room temperature
- 1 cup (230 grams) full-fat sour cream room temperature
- 1 cup (200 grams) granulated sugar
- 2 teaspoons pure vanilla extract
- 4 large eggs room temperature
Instructions
To make the graham cracker crust:
- Preheat oven to 325°F (163°C). Combine the crushed graham cracker crumbs and granulated sugar in a medium-sized mixing bowl and stir until well combined. Add the melted butter and mix until all of the crumbs are moistened.
- Scoop the mixture into a 9-inch springform pan and firmly press it down into one even layer. Bake at 325°F (163°C) for 10 minutes, then remove from the oven and set aside to cool slightly while you make the filling.
To make the cheesecake filling:
- Set a large pot of water to boil for the water bath before getting started with the filling.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the cream cheese on low-medium speed until smooth. Add the sour cream and mix until fully combined, stopping to scrape down the sides of the bowl as needed. Then add the granulated sugar and pure vanilla extract and mix until well combined.
- In a separate small mixing bowl, lightly beat the eggs. Add the beaten eggs to the mixing bowl with the cheesecake filling and mix on low speed until just combined. Use a rubber spatula to turn the filling a few times to make sure everything is fully mixed together. Set aside.
- Wrap the springform pan with the pre-baked graham cracker crust in aluminum foil, then place into a large oven bag. Fold the oven bag down the sides of the springform pan.
- Pour the cheesecake filling into the springform pan and smooth it out into one even layer. Tap the pan on the counter a couple of times to bring any air bubbles to the top, then use a toothpick or skewer to remove any large air bubbles and smooth them out.
- Add the boiling water you started before the filling to a large roasting pan until it is about 1-inch deep. Carefully place the wrapped springform pan into the roasting pan.
- Transfer the roasting pan with the cheesecake to the oven and bake at 325°F (163°C) for 60-65 minutes or until the edges of the cheesecake are set and the center is still slightly jiggly. Turn the oven off, crack the oven door slightly, and allow the cheesecake to cool in the warm oven for 1 hour.
- After the cheesecake has cooled for 1 hour in the oven, remove it from the oven and transfer to a wire rack to cool completely. Once cooled, cover tightly and transfer to the refrigerator to chill for 5-6 hours or overnight. Run a thin knife around the outside of the cheesecake to loosen it from the pan, carefully release the springform pan, then slice into pieces, serve, and enjoy!
Would you be able to add in oreo chunks into the batter? or would it affect the recipe?
Yes, that would be fine! You shouldn’t need to make any adjustments to the recipe.
Hi! & Merry Christmas! I made your recipe for the Classic Cheesecake this afternoon & it looks great. I made it for our Christmas celebration with our kids tomorrow, so I won’t get to taste it until tomorrow. I am going to lput it on a jadeite pedestal cake stand & hve it already cut so that everyone can get a piece when they want it & I am going to have several toppings in bowls so that they can pick the topping of their choice. Picture tomorrow.
Delicious ! My first cheesecake and it was a success. Next time I’m going to make more crust to go up the sides. Def worth making.
I am not a cook, never baked before, and am confused:) After studying the photo, I take it you only wrap the outside part of the pan with foil? My first thought was to wrap the whole entire pan in foil inside and out. Then after we put the wrapped pan into the bag. My first initial thought was to stick the whole pan inside the bag, and the poor the filling in over the bag, but the photo looks like you only insert the pan into the bag, and leave the top open? Then we take the pan that is in foil and a bag and put it into a roasting pan. How tall should this roasting pan be? And how high should the water come to the spring pan? Is the reason we need to make sure it is sealed because water can get into the pan? How would this happen if that is the case? (Like, I have never seen a baking pan that leaked) Or is it to keep the pan from rusting? So sorry very confused. I would love to hear explanations along with the instructions- would help me so much more, Thank you can’t wait to try this.
You only want to wrap the outside of the springform pan with foil. Then, you place it in the oven bag, fold the sides of the oven bag down, and leave the top open (just like the picture in the post). Then you can pour the cheesecake filling into the springform pan. The roasting pan should be at least 2 to 3 inches deep, so that you can pour 1-inch of boiling water into it. Using the foil and an oven bag is just extra reassurance that water doesn’t leak into your pan. The reason you want to make sure that it’s sealed is because springform pans come in two pieces and it will prevent any water from seeping into the bottom of the pan.
I’ve been using this cheesecake recipe for a few years and I’m obsessed with it! Unfortunately, I had to replace my spring form pan and didn’t realize I purchased a 10 inch pan. How long do you think I should bake this?
Hi, Jen! I’m not sure on the baking time for 10-inch pan, but you will need to reduce it. I would start checking it at about 40 minutes to see how it looks and go from there.
I make this recipe often…My family absolutely loves it!!!!
I followed your recipe and made a few adjustments of my own…it was perfect. Thanks for sharing! For the crust: I added a dash of cinnamon and used brown sugar instead of white, along with gluten free graham cracker crumbs (I’m celiac)…it was still perfect.
I made this for a birthday and everyone loved it! Thank you! I am wanting to make it in a 6 inch pan and wondering how long to cook it for? Thank you (:
I haven’t tried it in a 6-inch pan yet, so I’m not sure how long you would need to bake it. It will be too much for a 6-inch pan though, I’d recommend dividing the recipe in half for a pan that size.
Nice and easy recipe!
Cooked nicely and smells Great!!
Really great cheese cake. Have made it with the sugar in the crust & without the sugar. I personally like it without the sugar.
Very easy recipe. Never made a cheesecake before this and was pleasantly surprised. Everyone loved it. Thank you.
Is the water bath necessary I don’t have oven bags
I do recommend using a water bath, otherwise the cheesecake may crack or sink. If you don’t have any oven bags, you can just wrap it well with foil.
I’ve made this for my husband several times and he thinks it’s the best ever! I was wondering if I wanted to use this for a base and add a different flavor to the cheese cake how would I go about that??? He asked for a pistachio cheesecake and I feel lost at how do that..!.!.! Hope you have some helpful advice seeing how delicious your recipe is!
Hi, Janelle! I haven’t tried this with pistachios yet, but you could possibly make a pistachio paste with some blanched pistachios and water and add it to the cheesecake mixture. I do have quite a few other cheesecake variations here. I hope that helps!
Can I use parchment paper at the bottom? Making it as a gift for a friend. And I want it to come off easily from the bottom of the pan.
Yes, that would be fine!
Do this absolutely have to cool over night? Can I slice it once it’s done in the oven cooling?
It needs to cool completely and be chilled (at least a few hours). It will still be warm and too soft to slice into when you take it out of the oven.
I am the cook and pastry baker…. My son is the Gormet Chef and Cheesecake Creator. To cut to yhe chase, he has been too busy to make his Mom a cheesecake lately, so I decided to try making one for myself! I chose your recipe… Today…. and it is Absolutely Perfect! NOT ONE FLAW! Now I’m the Active Cheesecake Creator, thanks to your recipe and instructions. Followed them to a Tee… I would not change a thing on this one!
Thank you, Sandie! I’m glad you loved the recipe!
What’s an oven bag? And is it necessary?
They’re oven safe bags that are usually used for cooking meat. It’s not necessary to use one, but they do provide a little more reassurance that the water doesn’t leak into your pan. If you don’t use one, make sure to still wrap the pan well with foil.
Used this recipe for my first ever attempt at homemade cheesecake and was not disappointed!! Followed directions and helpful tips provided in the recipe to the letter and it came out better than expected! Smooth even texture, with no bubbles or cracks and it sliced perfectly. The flavor and consistency were perfect. My boyfriend absolutely loved it, his new favorite!, especially when coupled with your salted caramel sauce! Thanks for the great tips and recipes!!
When it tells you to wrap with oven bag does that mean just the pan or do you wrap it up after filling is in and tie it
You want to wrap the pan in foil, then place it in an oven bag, fold the bag down the sides of the pan, then add the filling.
So I understand correctly, the bag stays on the outside of the pan, correct?
That’s correct!
Amazing recipe! First time making a cheesecake and it came out perfect! Just follow the instructions!
No cracks, perfectly straight deliciously tasting. I topped it with a sweet sour cream layer. Everybody who ate it thought it was the best cheesecake they’ve had in a very long time 🙂
The only thing I did different was that wherever butter was needed, I did use salted butter instead. I like how it brings out the flavors.
Thanks:)
The first time I made this it came out more like a pudding. I just made this again on Sunday, 11/14/21. I increased the cook time to 75 minutes and did not crack the over door after I shut it off. I let it cool for the next hour. It came out perfect this time. I just wanted to throw that out there. Of course, your mileage may vary!
Also, I really appreciated the tips to prevent cracking. I’ll be using the water bath method going forward.
I baked this few times already and it very delicious but most of the time my crust is not really perfect, it is wet even I baked the crust in 10 mins and I wrapped the pan very well.
Followed the exact recipe and was not let down. The texture and flavor outdo store bought cheesecake. I put a blackberry sauce on top as we had fresh blackberries. Delicious. Great recipe.
I followed the directions for the cheesecake. Filling is great, but my whole crust stuck to the bottom of the springform pan. What did I do wrong?
You could try using a nonstick springform pan or line the bottom of your pan with parchment paper next time and that should help.
I REALLY wanna make this recipe today, so I hope you reply soon! I wanna make this in a regular 9-inch pan. I have found instructions to do that, but I’m not sure if the crust is strong enough for me to lift it out. Thanks!
It would be fine to bake it in one, as long as your pan is deep enough. I don’t think the crust will be strong enough to try to remove it from a regular pan though. You will probably have to just slice it and serve it out of the dish. I do recommend using a springform pan if you want to fully remove it from the pan.
I’m gonna try this recipe. What size springform pan did you use?
I used a 9-inch springform pan, the full recipe and instructions are at the bottom of the post.
Hi what ratio of the recipe do I have to follow if I want to make this cheesecake in a 6-inch springform pan? 🙂
I would probably cut the filling in half for that. Or you could use my mini cheesecake recipe and bake it in a 6-inch pan. That recipe is similar to this one, just scaled down.
I made this cheesecake for my boyfriend’s birthday cake, as he too loves it more than regular cake. Seeing as last year’s pandemic bday cake was a yellow box cake mix with pre-made chocolate frosting, I wanted to redeem myself this year. So I embarked on making my very first cheesecake ever. I’ve been a baker from a young age but am nearly 30 and had never attempted a cheesecake.
Well, I followed this recipe to a T, and all I can say is WOW. This recipe is fabulous! My boyfriend raved about it and it made plenty to share with neighbors and friends. Everyone who tried it has since told me what an amazing job I did.. but this recipe helped make it doable!
This was a fun challenge for me to try something new and I can’t wait for another reason to make another cheesecake.
I whipped up a simple 3 ingredient strawberry sauce on the stove for a topping and it was a wonderful addition!
Thanks for this amazing recipe!!!! I’ll never use another plain cheesecake recipe.
Excellent cheesecake recipe! I made it exactly as per the recipe and my family loved it.. I’ll definitely make it again!
Thanks for a great recipe!
Can I substitute the sour cream with whipping cream?
I haven’t tried it, I always use sour cream in my cheesecakes. It may be okay, but you may need to adjust the baking time.
Can I reduce the amount of sugar in the filling?
You could probably reduce it by 2 to 4 tablespoons. I wouldn’t suggest more than that, otherwise, it may be too tangy.