Why You’ll Love This Recipe
This classic cheesecake recipe delivers a rich, creamy, and velvety dessert with a buttery graham cracker crust. It’s the perfect balance of sweetness and tang, baked to perfection and ideal for any occasion—from holidays to casual gatherings. Whether you’re a cheesecake purist or love to top it with fruit or sauces, this recipe is the ultimate base for your cheesecake dreams.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
graham cracker crumbssugarunsalted buttercream cheese (softened)granulated sugarsour creamheavy creamvanilla extracteggsall-purpose flour (optional, for extra stability)
directions
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
For the crust:
In a bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined.
Press the mixture firmly into the bottom of the prepared pan.
Bake for 10 minutes, then remove and let cool while you prepare the filling.
For the filling:
In a large mixing bowl, beat the cream cheese until smooth and creamy.
Add granulated sugar and mix until well incorporated.
Add sour cream, heavy cream, and vanilla extract, mixing just until smooth.
Add eggs one at a time, mixing on low speed after each addition. Do not overmix.
(Optional) Add flour if you prefer a denser, more structured cheesecake.
Pour the batter over the cooled crust and smooth the top.
Wrap the pan in foil and place it in a larger baking dish. Add hot water to the outer dish to create a water bath.
Bake for 55-70 minutes, or until the center is slightly jiggly but the edges are set.
Turn off the oven and crack the door. Let the cheesecake cool in the oven for 1 hour.
Remove from oven, cool to room temperature, then refrigerate for at least 4 hours or overnight.
Servings and timing
This recipe yields 12 slices.Preparation time: 20 minutesBaking time: 55-70 minutesCooling and chilling time: 5-6 hoursTotal time: approx. 6½ hours
Variations
Top with fresh berries or fruit compote for added flavor.
Add swirls of chocolate, caramel, or peanut butter before baking.
Use crushed cookies or Oreos instead of graham crackers for the crust.
Mix in citrus zest like lemon or orange for a refreshing twist.
Make it mini by dividing the batter into muffin tins with liners.
storage/reheating
Store cheesecake covered in the refrigerator for up to 5 days.For longer storage, freeze whole or sliced for up to 2 months—wrap tightly in plastic wrap and foil.To serve from frozen, thaw in the refrigerator overnight. Cheesecake is best served chilled, no reheating required.
FAQs
Can I skip the water bath?
While optional, a water bath helps prevent cracking and ensures even baking.
Why is my cheesecake cracking?
Overbaking or rapid cooling can cause cracks. Always let it cool gradually in the oven.
Can I use low-fat cream cheese?
Full-fat cream cheese is recommended for the best texture and flavor, but low-fat can work with a slight difference in richness.
Is flour necessary?
Flour is optional—it adds a bit of structure. For a silkier texture, you can omit it.
Can I make this ahead of time?
Yes, it’s best made a day ahead to allow full setting and flavor development.
How do I know it’s done baking?
The center should slightly jiggle while the edges are set. It will continue to firm up as it cools.
Can I add toppings before baking?
Only swirls or sauces that are bake-stable—most toppings are best added after chilling.
What pan size should I use?
A 9-inch springform pan is ideal for this recipe.
Is chilling necessary?
Yes, chilling is essential for setting the texture and flavor.
Can I double the recipe?
Yes, but use a larger pan and extend baking time accordingly.
Conclusion
This Best Cheesecake Recipe is your go-to for a classic, creamy, and irresistible dessert that never fails to impress. With a smooth texture, customizable crust, and endless topping options, it’s a versatile treat that fits any occasion. Try it once, and it’ll become your go-to cheesecake every time.
Print
Best Cheesecake Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 6 hours (including chilling)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A rich, creamy, and indulgent classic cheesecake with a buttery graham cracker crust, perfect for any special occasion or dessert craving.
Ingredients
- 1 and 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar (for crust)
- 1/2 cup unsalted butter, melted
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 2/3 cup sour cream
- 2/3 cup heavy cream
- Pinch of salt
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the bottom in foil to prevent leaks.
- Mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press mixture into the bottom of the prepared pan. Bake crust for 10 minutes and then set aside to cool.
- In a large bowl, beat the softened cream cheese until smooth and creamy. Add 1 cup sugar and beat until well combined.
- Add vanilla extract and mix. Add eggs one at a time, beating just until incorporated after each addition.
- Mix in sour cream, heavy cream, and a pinch of salt until smooth.
- Pour batter into the crust-lined pan. Place the pan in a larger roasting pan and pour hot water into the outer pan to create a water bath.
- Bake for 1 hour and 10 minutes, or until the center is set but still slightly jiggly. Turn off oven and let cheesecake sit in oven with door slightly open for 1 hour.
- Remove cheesecake from oven and water bath. Let cool to room temperature, then refrigerate at least 4 hours or overnight.
- Before serving, run a knife around the edges and release the springform. Serve plain or with your favorite topping.
Notes
- Make sure cream cheese is at room temperature for a smooth filling.
- Do not overmix after adding eggs to avoid air bubbles.
- Use a water bath to prevent cracks on top.
- Chill thoroughly for best texture and flavor.