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. Here’s how I make my graham cracker crusts:
- 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.
- 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. Here’s exactly how I prep my pan for a water bath. I have a visual of what it will look like in my pumpkin cheesecake post too.
- 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
- 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
![A cheesecake topped with whipped cream sitting on a marble cake stand.](https://i0.wp.com/www.livewellbakeoften.com/wp-content/uploads/2019/05/Classic-Cheesecake-Recipe-25.jpg?fit=200%2C200&ssl=1)
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!
Can u use low fat in everything?
You can, but the cheesecake won’t be quite as rich.
Hi! it was my first time doing a cheescake. I live in Ecuador (quito) were the altitud is 2800 metres. It had like a creamy pudding texture… do you think it could be the altitud? Another question: you use 906 gr. of cream cheese… beacuse 1 onza it 28,35 gr. and you told in another comment that you have to use 432 gr??? how many grammes do Ia have to use: thank you so much. Sorry my english grammar….
Hi, Maria! That was my error, the amount of cream cheese in grams is 906 grams. Also, I’m not very familiar with high altitude baking but it may have affected the cheesecake. King Arthur Flour has a great guide on their website for adjusting recipes for high altitude that may be helpful.
THANK YOU!!!! its was delicious! the best ever
My cheese cake ended up tart. Is that normal or did I do something wrong?
Did you double check all of the ingredients you used to make sure everything was correct? Cheesecake is meant to be a little tangy, but it shouldn’t be very tart.
I made this as directed but my stove is smaller than standard size. I thought it had good flavor but didn’t seem to firm up enough. It had like a creamy pudding texture. What do you think caused this?
Hi, Lauren! Did you happen to bake it in a different size pan since your oven is smaller?
Can I use less cream cheese if I don’t want the cheese cake to be very rich?
Hi, Eva! If you use less cream cheese, you’ll need to adjust the other ingredients in the filling as well. You can cut the filling in half and make a thinner cheesecake or use reduced fat ingredients.
Could you make this in a 9×13 pan or would you need to double it?
This would be enough for a 9×13 pan! You’ll just need to reduce the baking time if you use a 9×13 pan.
Hi, I was wondering the same question and want to use an 8×12 pan. Do you have a recommendation on how long I should bake it for?
Thanks!
It should be fine to use an 8×12 pan. I’m not sure on the baking time, but you may need to reduce it some. I would check it at about 35-40 minutes and see how it looks.
Can you make this without the water bath?
Yes, but keep in mind that the water bath helps it bake evenly. If you don’t use it, the cheesecake will likely crack.
When do you remove it from the pan (the springform)?
After it’s chilled in the refrigerator for 5-6 hours, you can remove it from the pan.
Do you leave the oven baking bag open or seal it while baking?
You leave it open and fold it down the sides of the pan.
When I tried to remove it from the springform it crAcked and fell apart- what did I do wrong? It was fully cooked and I did it slowly and carefully! Was i supposed to grease something or do something differently?
So sorry that happened, Amie! If the cheesecake is stuck to the pan, it helps to run a thin knife around the outside of the cheesecake to loosen it from the pan before releasing it. I’ve updated the recipe to include this too.
I was wondering what adjustments I may need to make. My elderly Mother loves Cheesecake; however, she lives in the Colorado Mountains, altitude, 9,000ft. Any recommendations, on cooking time and temperature?
Hi, Emily! I’m not familiar with high altitude baking, so I’m not quite sure. King Arthur Flour has a great guide on their website for adjusting recipes for high altitude that several readers have found helpful.
I just put this cheesecake in the oven and just noticed I left out two packages of cream cheese. I doubled it and only used 48 oz instead of 54 do you think it will be okay,
I think it will be okay, the cheesecake may be denser though.
This is my first attempt at cheesecake, when do you remove it from the springform pan?
After it’s chilled in the refrigerator for 5-6 hours, you can remove it from the pan.
How do I adjust the recipe if I only have 24 oz of cream cheese?
I would just adjust the rest of the filling ingredients accordingly and reduce them by 25% too.
Can I make these into mini cupcake cheesecakes
Yes, you can. I have a mini cheesecake recipe here too.
Hello, how should I adjust the cooking Time if I use an 8×8 pan? Thank you!
I would cut the filling in half and bake the filling for 25-35 minutes.
This was by far the best cheesecake I’ve ever made! I’m not sure if it was the bag I put it in or leaving it in the oven with it turned off that gave it the creamier than normal texture. Usually cheesecake is more dry but this was the best!!!! Thank you for a no-fail cheesecake recipe. I may have to adjust this recipe to make it a lower carb cheesecake for other than special occasions for me! 🙂
Is there a difference in oven bags and slow cooker bag? Can we use slow cooking bags in oven?
I’m honestly not sure, I haven’t used a slow cooker bag in the oven.
I used a slow cooker bag and it worked great
Do you need an oven bag for this recipe or will it turn out okay without one? I am still doing the water bath and aluminum foil, but I have no oven bags laying around.
You don’t have to have an oven bag, you can just use foil. If you’re using foil though I would make sure to use one very large piece and avoid using several pieces, otherwise some of the water may seep into the springform pan. It may be best to use two layers of foil too.
Hello, this recipe is absolutely delicious!!! I have one question though, what is the diameter of the spring form pan you used?
Shaun
I used a 9-inch springform pan.
How much would I adjust the recipe for a 10 in pan?
I would probably just keep the recipe the same and reduce the baking time some.
Brooke, I know this post is a few years old, but do you remember how long you baked it in the 10 inch pan? That is the size I have, too.
Hi! I’ve tried baking this cheesecake several times now and do exactly why say and I’ve gotten to the point where my cheesecake is cooking for more than 2 hours and isn’t stiffing up any. What am I doing wrong?!?!
Hi, Melanie! Are the edges of the cheesecake set and the center jiggly after about an hour? The cheesecake won’t fully stiffen up right after it’s baked, it will still be a little jiggly. The residual heat will continue to cook the cheesecake as it cools and it will firm up more once it’s chilled.
Hi,
I want to use a smaller size round pan. How do I adjust the recipe and cooking time for a 6 inch or 8 inch pan?
Thanks in advance!
For the 8-inch pan, I would probably use 3/4 of this recipe. For the 6-inch pan I would cut probably it in half.
Can you use a regular cake pan for this recipe or do you have to use a spring form pan? Thanks!
I would recommend a springform pan so it’s easier to remove from the pan. You could probably use a cake as long as it’s deep enough. I would also recommend using parchment paper on the bottom of the pan so you can remove it easier too.
Hi! The cheesecake came out with a creamy pudding texture, I’ve done cheesecakes before and never had this happened, i noticed a couple other comments from people with the same problem. Any idea what it could be? Thanks !
I’m wondering if the cheesecake just wasn’t fully baked. Did you make sure to let it cool down in the oven, let it cool completely, and refrigerate it before you sliced into it? If so, you may need to increase the baking time by 10 to 15 minutes.
Hi , just wondering why my cheese cake looks burnt on top?
Hi, Belle! Have you checked your oven temperature with an oven thermometer? It sounds like your oven temperature may have been too hot. If you notice your cheesecake starting to brown while it’s baking, it helps to cover it with some foil.
I rarely comment on things, but I felt compelled to come here and tell you how absolutely perfect this turned out for me. I’ve made cheesecakes in the past, but they’ve never come out as good as this one. There were no cracks, and the texture was silky smooth. I made it for my husband’s birthday, and he raved about it. I appreciated all the tips at the end. Thanks so much!
So happy to hear that, Laura!
Hi! I used this recipe a few weeks ago and LOVED it. I am wondering about substituting different flavors of extract? Have you tried it? How well does it work? I’m hoping to make a mint version for my husband’s birthday. 🙂 Thank you!!
I haven’t, but I think it would be fine! You can omit the vanilla, then add some peppermint or mint extract. I would probably start with 1 teaspoon then add more as needed.
Can I use this to turn it into an Oreo cheesecake? If I don’t want to use the no bake recipe
Yes, absolutely! You could use the Oreo crust from the no-bake Oreo cheesecake recipe, bake the crust for 10 minutes, then use the filling in this recipe and add some chopped Oreos to it. The baking time for the filling should remain the same. Hope that helps!
This was my first time ever baking a cheesecake.
I followed the directions and it came out perfect! Everyone that was lucky enough to enjoy a slice loved it.
Definitely keeping this recipe. Thanks!
Wow!! This cheesecake is awesome! First, the crust is the best we’ve ever had to start with and the cheese cake itself is luscious!! I had 3 low fat and one full fat cream cheese on hand also low fat sour cream. Followed everything else exactly, it came out perfect! No cracks, just perfect. My family loved it! We used cherry topping on our first slice – we all agree, for the remainder we are eating it straight up, too good to cover with anything else. Thanks for sharing this recipe, it’s a keeper for sure!
Second time making this recipe in the past month-soooo good!! First time used low -fat dairy items and it was awesome, had a tiny bit of tang to it. This time I used all full fat items – do yourself a favor and splurge and do the same – it is beyond awesome! So creamy, velvety and dreamy! We again chose to eat it straight up and taste the full luscious flavor of this awesome recipe! Thank you again for this wonderful recipe!!
I used 2 sheets of HD foil to cover the bottom of my pan this time. Bag or foil worked equally as well.
I followed the recipe as is (with one “oops”) and this cheesecake tasted amazing! I did notice after 45 minutes that I had accidently set my oven to 375 degrees, not 325 degrees. I adjusted the oven temperature down to 325 degrees for the remaining 15 minutes. The top did brown a bit but the taste was still awesome! My boyfriend said not to change a thing! There were also some slight cracks on the top that disappeared as the cheesecake cooled in the oven. I am sure this was due to the higher temperature but the texture and taste were unaffected or maybe made even better.
First time cheesecake maker here!! Was wanting to add possibly the salted caramel or strawberry topping. How do I add it? Do I put it on the whole cake after it comes out of the oven? Or while it’s cooking? Thanks!!! Can’t wait to try this!
I always add it after the cheesecake has chilled in the refrigerator for several hours 🙂