Introduction

This classic cheesecake recipe delivers a rich, creamy dessert with a perfectly buttery graham cracker crust. It’s an indulgent treat that’s surprisingly simple to make and impresses every time.

A cheesecake with three visible layers: the bottom layer is a thin, crumbly, brown crust; the middle layer is thick, smooth, and creamy white filling; the top layer is a golden-brown baked surface, slightly shiny with a few small cracks. One slice has been removed, showing the clean cut between layers. The cake sits on a round metal rack against a white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (198 grams) graham cracker crumbs
1/3 cup (67 grams) sugar
7 tablespoons (99 grams) butter, melted
5 blocks full-fat cream cheese (40 ounces total), room temperature
1 and 1/2 cups (300 grams) granulated sugar
1 tablespoon pure vanilla extract
5 large eggs, room temperature
3 large egg yolks, room temperature
1/2 cup (113 ml) heavy cream, room temperature (plus extra 1/4 cup for creamier texture, optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Lightly spray a 9-inch springform pan with non-stick spray and wrap the bottom and sides with several layers of heavy-duty foil to prevent water from leaking in during the water bath.
Step 2: In a large bowl, combine the graham cracker crumbs, 1/3 cup sugar, and melted butter. Stir well, then firmly press the mixture into the bottom of the prepared pan. Bake the crust for 8 minutes, then set aside to cool.
Step 3: In a stand mixer fitted with a whisk attachment (or using a hand mixer), beat the softened cream cheese until smooth, scraping down the bowl as needed.
Step 4: Add 1 1/2 cups sugar and vanilla extract. Beat until smooth, scraping the sides and bottom again.
Step 5: Add the eggs and egg yolks one at a time, beating well after each addition to ensure a smooth batter.
Step 6: Pour in the heavy cream and beat just until combined. Avoid overmixing.
Step 7: Pour the filling over the cooled crust and smooth the surface with a silicone spatula.
Step 8: Place the springform pan in a large roasting pan. Carefully add about 2 inches of hot water to the roasting pan to create a water bath, which helps prevent cracks.
Step 9: Bake the cheesecake at 350°F for 1 hour and 10 minutes. Then turn off the oven and let the cheesecake sit inside, undisturbed with the door closed, for 45 minutes. The center should still be slightly jiggly.
Step 10: Remove the cheesecake from the oven. Run a knife gently around the edges to loosen it from the pan. Let it cool completely on a rack. Once cooled, cover loosely with plastic wrap and refrigerate for at least 8 hours before serving.

Tips & Variations

For an extra creamy texture, add an additional 1/4 cup of heavy cream to the batter.
Use full-fat cream cheese for the best flavor and smoothest texture.
Be sure to bring eggs and cream cheese to room temperature before mixing to avoid lumps.
Using a water bath prevents cracks and creates a silky cheesecake surface.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. For longer storage, freeze the cheesecake (wrapped tightly) for up to 2 months. Thaw overnight in the refrigerator before slicing and serving.

How to Serve

A creamy cheesecake with three visible layers is shown on a round wire rack. The bottom layer is a thick, crumbly brown crust that holds the shape firmly. Above this is a thick, smooth, pale cream layer that looks dense and soft. The top layer is a golden-brown, slightly shiny baked surface that appears firm and slightly cracked in places. One slice is removed, revealing the clean, smooth edges of each layer. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake without a water bath?

While it is possible to bake without a water bath, the water bath helps regulate oven temperature and moisture, reducing cracks and creating a creamier texture. It’s highly recommended for the best results.

How do I prevent cracks on my cheesecake?

Using a water bath, avoiding overmixing, and gently cooling the cheesecake in the turned-off oven all help prevent cracks. Running a knife around the edge after baking also helps the cake contract evenly.