This easy cheesecake recipe has been a long-time favorite around here and makes the perfect starting point for all kinds of variations. It’s rich and smooth without being overly dense or making you feel like you’re eating a straight block of cream cheese. It’s a perfect blank canvas for topping with fruit or fruit sauce, chocolate or caramel, or simple whipped cream. Make it ahead, let it chill overnight, and you’ll have a beautiful cheesecake ready to slice and serve. Whether you’re making dessert for a holiday dinner, a birthday, or just because cheesecake sounded like a good idea (which is always a valid reason), this recipe is a great one to keep in your back pocket.
Ingredient Notes
This is a quick list, you’ll find the complete recipe below!
- Graham Crackers
- Sugar
- Butter
- Cinnamon– this is optional for the crust. If you don’t like that flavor profile for what you’re doing, feel free to leave it out.
- Cream Cheese – when making cheesecake, I always recommend full-fat ingredients. Low fat cream cheese is a bit softer and won’t set up quite the same.
- Eggs
- Vanilla – and I suggest almond extract as well.
How to Make A Cheesecake
- First make a crust by mixing graham cracker crumbs, sugar, cinnamon (optional) and melted butter. Pat it into a springform pan.
- Mix your filling by beating softened cream cheese, sugar, salt, eggs, extracts and sour cream until silky smooth
- Pour this mixture into your crust and prepare your water bath.
- Bake the cheesecake and chill for 24 hours before serving.
Cheesecake Tips
- Room Temperature Ingredients – For a smooth cheesecake, it’s important to have all your filling ingredients at room temperature when you start, so set things out ahead of time! If you forget and need to get started, gently warm your cream cheese in the microwave until softened (but not hot). Place eggs in a bowl of warm water for 5 minutes to remove chill.
- Use 18″ Heavy Duty Foil – The extra long length and extra thickness will make the most secure water-tight cover for your pan so water can’t seep in. Another creative option is to use an turkey roasting bag! They’re meant to be cooked and provide a great leak-proof barrier as well.
- Chill Out– Don’t try to shortcut the chill time. Cheesecake really is best when it not only cools, but has a long chilling period to firm up. I recommend making this one day ahead of time.
Frequently Asked Questions
I don’t recommend it. Low fat cream cheese (and sour cream) can contain more moisture and stabilizers, which can make cheesecake less creamy and more likely to crack or become runny. Full fat ingredients will help your cheesecake set up better.
It’s done with the edges are set but the center jiggles just slightly. Think firm set jello. If you want to be precise and plan to cover up the top anyway, the temperature in the center should register about 155°F on an instant-read thermometer.
Cheesecakes generally crack because of overbaking, mixing too much air into the batter, or rapid temperature changes during cooling. To avoid cracks, mix batter on low speed, bake in a water bath, and allow it to cool slowly in the oven with the door slightly open before removing it.
Lumps usually happen when the cream cheese isn’t fully softened before mixing. Make sure cream cheese is room temperature or slightly warmer and beat it completely smooth before adding the other ingredients. Scraping the bowl frequently also helps. That being said, small lumps will just melt in during baking so don’t stress. You’ll notice I even have some in my photos!
Yes! Cheesecake freezes really well. Let it cool and chill completely first, then wrap it tightly in plastic and foil. It can be frozen for up to 2 months. Thaw in the fridge overnight before serving.
Run a knife in hot water and wipe dry before slicing. You’ll also want to clean the knife in between each cut. It’s an extra step but it will help with clean slices!
Cheesecake pairs well with so many things! Try:
– fresh berries or sliced fruit
– strawberry or raspberry sauce
– caramel sauce
– chocolate ganache
– lemon curd
– whipped cream
Creamy Cheesecake
Equipment
- Heavy Duty Foil you'll want this for your water bath- trust me!
- 1 roasting pan for the water bath. You'll need a deep-ish pan that's larger than your springform pan.
Ingredients
Crust
- 1½ cups graham cracker crumbs about 180g or 12-ish sheets of crackers
- ⅓ cup sugar
- 6 tablespoons butter, melted
- ½ teaspoon ground cinnamon optional
Cheesecake
- 3 8oz packages full fat cream cheese, softened 24 ounces total, or 3 standard packages
- 1 cup sugar
- 1/4 teaspoon salt
- 3 large eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1½ cups full-fat sour cream
Instructions
- For this recipe, it's important to have all your filling ingredients at room temperature when you start, so set things out ahead of time! If you forget and need to get started, gently warm your cream cheese in the microwave until softened (but not hot). Place eggs in a bowl of warm water for 5 minutes to remove chill. Preheat oven to 325℉
Crust
- In a medium bowl, combine 1½ cups graham cracker crumbs, ⅓ cup sugar, and ½ teaspoon ground cinnamon (if you're using). Stir in the melted butter (I find a fork works well for this) until evenly moistened. Press this mixture evenly into the bottom of the prepared 9-inch springform pan and set aside.
Cheesecake
- In a large bowl, or a stand mixer, beat 24oz of softened cream cheese on medium speed until completely smooth and lump-free. Add 1 cup sugar and ¼ teaspoon salt and continue mixing until smooth and well combined, scraping the sides and bottom of the bowl when necessary.
- Add 3 eggs, one at a time, mixing on low speed until completely smooth and lump free. Do not overmix. Add 2 teaspoons vanilla extract, and ½ teaspoon almond extract and mix briefly to combine.
- Add 1½ cups sour cream and mix on low speed just until the batter is smooth.
- Pour the filling over the prepared crust and smooth the top.
Prepare Water Bath and Bake
- Tear off a large piece of heavy duty foil (you'll want to use the 18" roll. Place cheesecake pan on top of it and wrap foil edges up the sides to create a watertight covering.
- Place foil-wrapped springform pan into the larger roasting pan and place in the preheated oven. Carefully pour hot water into the outer roasting pan until it comes about half way up the sides of the springform pan.
- Bake for 55-65 minutes and check. The cheesecake is done when the edges are set and the center jiggles just barely (like firm gelatin). Depending on your oven this can take longer than 65 minutes, and upwards of 75 minutes.
- When cheesecake is done, turn oven off and crack the door open. Leave cheesecake right where it is and allow to sit in oven and cool slowly for 45-60 minutes. Remove the cheeescake from the oven and lift out of the water bath. Remove foil and allow it to cool completely to room temperature.
Chill and Serve
- Cover the cheesecake and refrigerate for 24 hours. Do not remove the springform ring until it's fully chilled and set.
- Slice and serve plain or top with fresh fruit, fruit sauce, chocolate or cream, whipped cream, etc!
Questions & Reviews
Anna, if you want to leave it out for allergy reasons, I would just omit it altogether. If you don't love almond extract, I would try leaving it in–it's just a tiny amount in proportion to the batter and it makes a world of difference. Hope that helps! 🙂
Is there a substitution for the almond extract you can recommend? Or can it be omitted altogether?
I know this was posted a LONG time ago, but I'm currently trying to find a perfect blueberry cheesecake to make for my father in law's birthday. Any suggestions for a blueberry swirl-in and topping using frozen blueberries? Thanks so much!
Ok I’ve never commented on here, but I know of this site from babycenter (I’m sugarandspice). Anyway I had to comment on how awesome this recipe is! Mine did crack but I didn’t care because it tasted so good! My hubby said it was better than the Cheesecake Factory! Thanks for all the great recipes!
Yeah, Heidi, it has more sour cream than cream cheese! But I think that’s what makes it so smooth and creamy… 🙂
Wow, that has a lot of sour cream! I’ll have to give it a try, and just not tell my hubby : ). He has an aversion to “white salve”, which includes mayo and sour cream…but what he doesn’t know won’t hurt him, right?
Yum! I am definitely going to try this sometime. But I also still need to make your mini-cheesecakes! What am I to do?? lol Make both! woo!
Can I just say that I loove a little cinnamon in graham cracker crusts? It doesn’t make it cinnamon flavored, it just adds that perfect *something*. Looks yummy!
Yes, I would eat the whole thing by myself :). I’m very fond of cheesecake.
I’ll give this one a shot next time I need cheese cake. Thanks.