Name: Classic Cheesecake
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 5 h 30 min
Cuisine: American
Ingredients: For the Crust:; 1 1/2 cups graham cracker crumbs (about 12 crackers); 2 tablespoons granulated sugar; 5 tablespoons unsalted butter, melted; For the Cheesecake Filling:; 4 (8-ounce) packages cream cheese, softened; 1 1/4 cups granulated sugar; 1 tablespoon all-purpose flour; 2 teaspoons vanilla extract; 1/4 cup sour cream, room temperature; 4 large eggs, room temperature; For the Topping (Optional):; Fresh berries (strawberries, blueberries, or raspberries); Powdered sugar, for dusting

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A rich, creamy, and smooth cheesecake with a buttery graham cracker crust that's perfect for any occasion — simple, elegant, and absolutely irresistible.

Why You'll Love This Recipe

This classic cheesecake recipe delivers that perfect balance of sweet and tangy flavors with an irresistibly creamy texture that melts in your mouth. The contrast between the silky filling and the crunchy graham cracker crust creates a dessert experience that's truly unforgettable. Whether you're a seasoned baker or trying your hand at cheesecake for the first time, this foolproof recipe guarantees impressive results. It's versatile enough for everyday enjoyment yet sophisticated enough for special celebrations, making it a timeless dessert that never goes out of style.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Graham cracker crumbs form the foundation of the perfect cheesecake crust, providing that distinctive sweet, honey-wheat flavor and satisfying crunch that contrasts beautifully with the creamy filling. You can easily make your own by pulsing whole graham crackers in a food processor.

Granulated sugar appears in both the crust and filling, balancing the tanginess of the cream cheese while providing just the right level of sweetness without overwhelming the other flavors.

Unsalted butter binds the crust ingredients together while adding richness. Make sure it's properly melted to ensure the crumbs are evenly moistened for that perfect crust texture.

Cream cheese is the star ingredient that gives cheesecake its signature smooth, rich texture and tangy flavor. Allow it to fully soften at room temperature for about an hour before mixing to prevent lumps in your batter.

All-purpose flour helps stabilize the cheesecake and prevents cracking by binding with the liquid ingredients. Just a small amount is all you need for the perfect texture.

Vanilla extract adds warmth and depth to the filling, enhancing the overall flavor profile without competing with the cream cheese. Pure vanilla extract offers the best flavor.

Sour cream introduces a subtle tanginess while contributing to the cheesecake's velvety texture. It also helps create that characteristic creamy mouthfeel that makes cheesecake so irresistible.

Eggs provide structure and stability to the filling while also contributing to the rich, silky texture. Adding them one at a time and mixing gently prevents incorporating too much air into the batter.

Fresh berries (optional) add a burst of color, freshness, and slight acidity that beautifully complements the richness of the cheesecake. They make for a stunning presentation without requiring any fancy decorating skills.

Directions

Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Make the Crust:
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 8-10 minutes, then set aside to cool slightly while preparing the filling.
Make the Filling:
In a large mixing bowl, beat the softened cream cheese and sugar on medium speed until smooth and creamy, about 2-3 minutes. Add the flour, vanilla extract, and sour cream, and mix until fully incorporated. Scrape down the sides of the bowl as needed. Add the eggs, one at a time, mixing on low speed just until combined. Do not overmix. Pour the cheesecake batter over the crust and smooth the top with a spatula.
Bake the Cheesecake:
Place the springform pan in a larger roasting pan. Pour hot water into the roasting pan until it comes about 1 inch up the sides of the springform pan (this creates a water bath). Bake the cheesecake for 60-70 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour. Remove the cheesecake from the oven and water bath, then cool to room temperature. Refrigerate for at least 4 hours or overnight to set completely.
Serve:
Remove the cheesecake from the springform pan. Top with fresh berries and a dusting of powdered sugar, if desired. Slice and serve chilled.

Servings and Timing

This classic cheesecake recipe yields 12 generous servings, making it perfect for gatherings or family desserts with leftovers to enjoy throughout the week.

Prep Time: 20 minutes
Cooking Time: 1 hour 10 minutes
Chill Time: 4 hours (minimum)
Total Time: 5 hours 30 minutes
Calories: 435 kcal per serving

Variations

Chocolate Lover's Cheesecake: Add 8 ounces of melted semi-sweet chocolate to the batter and use chocolate graham crackers for the crust.

Lemon Cheesecake: Add 2 tablespoons of lemon zest and 3 tablespoons of fresh lemon juice to the batter for a bright, citrusy flavor.

Marble Cheesecake: Reserve 1 cup of batter and mix with 4 ounces of melted chocolate. Drop spoonfuls over the plain batter and swirl with a knife for a beautiful marbled effect.

Caramel Pecan: Top the finished cheesecake with homemade caramel sauce and toasted pecans for a decadent twist.

Pumpkin Spice: Replace 1 cup of cream cheese with 1 cup of pumpkin puree and add 1½ teaspoons of pumpkin pie spice for a seasonal favorite.

No-Bake Version: For hot summer days, try omitting the eggs and adding gelatin instead, then refrigerate until set without baking.

Mini Cheesecakes: Use a muffin tin lined with paper liners for individual servings, reducing the baking time to about 20 minutes.

Storage/Reheating

Refrigerator Storage: Store leftover cheesecake in an airtight container or covered tightly with plastic wrap in the refrigerator for up to 5 days. Keep the cheesecake away from strong-smelling foods as it can absorb odors easily.

Freezer Storage: Cheesecake freezes beautifully for up to 2 months. For best results, freeze the cheesecake without any toppings. Place the completely cooled cheesecake on a cardboard round, then wrap it tightly in plastic wrap followed by aluminum foil. Alternatively, slice the cheesecake and freeze individual portions separated by parchment paper in an airtight container.

Thawing: Thaw frozen cheesecake overnight in the refrigerator before serving. Individual slices can be thawed at room temperature for about 30 minutes.

Serving After Storage: Allow refrigerated cheesecake to sit at room temperature for about 20-30 minutes before serving for the best flavor and texture. Add any fresh toppings just before serving.

FAQs

Why did my cheesecake crack on top?

Cheesecake cracks typically form when the cake cools too quickly or is overcooked. Using a water bath, cooling the cheesecake slowly in the oven with the door cracked, and not overmixing the batter can all help prevent cracks. If your cheesecake does crack, don't worry—simply cover it with fresh fruit, whipped cream, or a fruit sauce.

Can I make this cheesecake without a springform pan?

While a springform pan is ideal for easy removal, you can use a regular cake pan lined with parchment paper extending up the sides to serve as handles. You can also create a collar of parchment paper around the inside edge of the pan for easier removal. The cheesecake won't be as pretty, but it will taste just as delicious.

How do I know when my cheesecake is done baking?

A perfectly baked cheesecake should be set around the edges but still have a slight jiggle in the center (about 2-3 inches in diameter). It will continue to cook as it cools in the turned-off oven. If you're uncertain, you can check that the internal temperature has reached about 150°F (65°C).

Why do I need to use room temperature ingredients?

Room temperature ingredients blend together more smoothly and evenly. Cold cream cheese can remain lumpy no matter how long you beat it, and cold eggs can cause the batter to curdle. Setting your ingredients out about an hour before baking ensures a silky-smooth cheesecake texture.

What is the purpose of the water bath?

The water bath creates a humid environment in the oven and allows the cheesecake to bake more evenly and gently. This helps prevent cracks, promotes a silky texture, and keeps the cheesecake from drying out or becoming rubbery.

Can I skip the chilling time?

The chilling time is essential for the cheesecake to set properly. While it may be tempting to dig in sooner, the texture will be too soft without proper chilling. For the best results, refrigerate for at least 4 hours, but preferably overnight.

How do I prevent water from seeping into my springform pan?

To prevent water from the water bath from seeping into your springform pan, wrap the outside of the pan securely with 2-3 layers of heavy-duty aluminum foil, making sure it comes up the sides. Some bakers also place the springform pan inside a slightly larger cake pan before placing it in the water bath.

Can I use low-fat cream cheese or Greek yogurt instead of sour cream?

Yes, but with some considerations. Low-fat cream cheese will produce a less rich cheesecake with a slightly different texture. Greek yogurt can substitute for sour cream in equal amounts, providing a similar tanginess but with a slightly different flavor profile.

Why did my cheesecake sink in the middle?

A sunken center usually indicates that the cheesecake was underbaked or cooled too quickly. Follow the gradual cooling instructions carefully, and make sure the cheesecake has that slight jiggle in the center before turning off the oven.

Can I make this cheesecake ahead of time for a special event?

Absolutely! Cheesecake is actually perfect for make-ahead preparations. You can make it 2-3 days in advance and keep it refrigerated, or freeze it for up to 2 months. The flavors often improve after a day in the refrigerator, making it an ideal dessert to prepare ahead of time.

Conclusion

This classic cheesecake recipe stands the test of time for good reason—it delivers perfect results every time with its ideal balance of rich creaminess and subtle sweetness. The combination of a buttery graham cracker crust with the velvety smooth filling creates a dessert that feels both indulgent and refined. Whether you're serving it at a special celebration or simply treating yourself to something delicious, this cheesecake is sure to impress. The careful technique of using a water bath and slow cooling ensures a crack-free surface and that perfectly silky texture that defines an exceptional cheesecake. With its make-ahead convenience and endless variation possibilities, this recipe deserves a permanent place in your dessert repertoire. Master this classic, and you'll have a showstopping dessert at your fingertips for any occasion.