Introduction

This classic cheesecake recipe delivers a rich, creamy dessert that’s perfect for any occasion. With a buttery graham cracker crust and smooth filling, it’s easy to make and sure to impress your guests.

A close-up view of a single slice of cheesecake on a white plate, showing two main layers: the thick bottom layer is a crumbly, light brown crust, while the top, much larger layer is creamy, smooth, and pale yellow with a slight texture. The cheesecake slice is set on a soft white cloth over a white marbled surface, with soft light creating a gentle glow. In the background, another slice is softly blurred, and a silver fork is partially visible at the bottom right. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/4 cups graham cracker crumbs
4 tablespoons granulated sugar
5 tablespoons melted butter
40 ounces cream cheese (room temperature, about five 8 oz. packages)
1 1/4 cups granulated sugar
1/2 cup sour cream (room temperature)
2 teaspoons vanilla extract
4 large eggs (room temperature)
Any desired cheesecake toppings

Instructions

Step 1: Place oven racks in the center of the oven and preheat to 350° F.
Step 2: In a medium bowl, mix graham cracker crumbs with 4 tablespoons sugar and melted butter until well combined, resembling damp sand. Press the mixture firmly into the bottom and halfway up the sides of a 9-inch springform pan. Bake for 7 minutes, then remove and set aside.
Step 3: Reduce oven temperature to 325° F.
Step 4: In a large bowl or stand mixer, beat cream cheese for 30 seconds until smooth. Scrape down the sides, then add 1 1/4 cups sugar, sour cream, and vanilla extract. Mix until fully incorporated, scraping down the bowl again.
Step 5: Crack eggs into a separate bowl and whisk well. With the mixer on low, slowly add the eggs to the cream cheese mixture. Stop mixing as soon as eggs are incorporated. Remove bowl from mixer and scrape the sides and bottom. Fold gently with a rubber spatula to remove any small lumps.
Step 6: Tap the bowl on the counter for 30-45 seconds to release air bubbles. Pour the filling into the prepared crust, smoothing the top gently. The pan will be very full.
Step 7: Bake at 325° F for 30 minutes. Lower temperature to 250° F and bake for an additional 45 minutes. Turn off the oven and leave the cheesecake inside for 30 minutes without opening the oven door. Then crack the oven door and let cool slowly for one hour before removing.
Step 8: Allow the cheesecake to come to room temperature on the counter for 3-4 hours. Cover with plastic wrap and refrigerate for at least 6 hours or overnight until fully chilled.
Step 9: To serve, remove the springform pan collar. Dip a sharp knife in hot water, wipe it dry, and slice the cheesecake. For clean slices, re-dip and wipe the knife between cuts. Add your desired toppings and enjoy.

Tips & Variations

Make sure all dairy ingredients and eggs are at room temperature to ensure a smooth batter and prevent lumps.
For extra flavor, try adding a tablespoon of lemon zest or a splash of almond extract to the batter.
Use a water bath by placing the springform pan in a larger pan filled with hot water to prevent cracks in the cheesecake.
Top your cheesecake with fresh berries, fruit compote, chocolate ganache, or caramel sauce for variety.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it well wrapped to prevent it from absorbing other fridge odors. When ready to serve, remove from the fridge and let sit at room temperature for about 15 minutes. If desired, you can freeze the cheesecake for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

A slice of cheesecake sits on a white plate, showing three main layers: a light brown crumb crust at the bottom, a thick creamy off-white cheese layer in the middle with a smooth texture, and a glossy dark chocolate layer on top that drips down the sides. On top of the chocolate layer is a swirl of white whipped cream adding a soft, fluffy texture. A fork rests on the plate near the cheesecake, with a small bitten piece on the fork. The plate is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cream cheese for this recipe?

It’s best to use cream cheese at room temperature for a smooth, lump-free batter. If your cream cheese was frozen, thaw it fully and bring it to room temperature before using.

How do I avoid cracks on the cheesecake surface?

Preventing cracks involves not overmixing the batter, baking at a low temperature, and allowing the cheesecake to cool gradually in the oven with the door cracked. Using a water bath can also help keep the temperature consistent and reduce cracking.