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
Best recipe ever!!!!!!!!!!!!!!!!
Is that 3 cups of sour cream?
my cheesecake didn’t quite set up in the center. Can I put it back in the oven after it’s been chilled for 8 hours?
Oh. My. Gosh. I can’t believe how amazing this was! I was feeling lazy, so I split the filling between two pre-made graham cracker crusts. I topped them with sour cream topping and a fresh raspberry glaze. It was TO DIE FOR. My dad couldn’t believe I made it myself (I don’t know whether that’s a compliment or an insult). The sour cream gives it such a smooth, creamy, light texture that just melts in your mouth. We made it when my parents came for dinner. They each had a slice before they left, and my husband and I ate the rest before lunch the next day and it was totally worth it.
have you ever made this a couple DAYS ahead? like… 2 days ahead? i’ve made it the day before, but it’s never had enough leftovers for me to know if the crust turns into jello by day 3…
I think you would be okay–you could always wrap it tightly and freeze it if you’re worried. But as long as the crust stays dry while it’s baking in the water bath, you SHOULD be okay for a few days. Hope that helps!
This is the best cheesecake recipe. As a pastry school grad, I bake for my friends and family and always bring this cheesecake for parties and events. Everyone loves it. Thanks for your recipe!
NO! I made this cheessecake and After 35 minutes it was still luke warm liquid. After and hour it was starting to set up-ish. I ended up with it in the oven for 2 hours and then it wasn’t the least bit golden. Still I had faith but alas big mushy mess the next day.
That’s so weird–I’ve literally made this cheesecake at LEAST 50 times in at least 5 different ovens and have never had a problem. I’m sorry! I wish I knew where yours went wrong.
I was wondering, are you using a 10 inc springform pan? It seems like a pretty high cake for a 10 inch pan.
Hope you can help with this one. I make my cheesecakes the same way everytime. Sometimes the cake isn’t as firm as it should be. My recipe calls for 1/4 cup of flour which I mix in with the sugar. I have switched to using constarch as I believe that should make it a bit more firm. I also use large size eggs, and have even cut it to using less egg whites. Any thoughts suggestions.
Hi there, i just want to ask about the temperature of the oven. Is it in celsius or fahrenheit? Sorry, beginner here. 😀
Hi Grace,
All of our recipes are written for Fahrenheit 🙂