Why You’ll Love The BEST Cheesecake Recipe Recipe
This cheesecake has a wonderfully rich and creamy texture without being overly heavy. Cream cheese provides the classic flavor and structure, while sour cream keeps the filling smooth and adds a subtle tang that balances the sweetness.
The homemade graham cracker crust is equally delicious, combining graham cracker crumbs with white and brown sugar for extra depth of flavor. Best of all, you don’t need complicated ingredients or elaborate techniques. Following a few simple mixing, baking, cooling, and chilling steps produces an impressive dessert that can easily be prepared ahead of time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Graham Cracker Crust
- 1 ½ cups graham cracker crumbs (170g)
- 2 tablespoons sugar
- 1 tablespoon brown sugar (white sugar can be substituted)
- 7 tablespoons butter, melted
For the Cheesecake Filling
- 32 oz cream cheese (910g), softened to room temperature
- 1 cup sugar (200g)
- ⅔ cup sour cream (160g)
- 1 ½ teaspoons vanilla extract
- ⅛ teaspoon salt
- 4 large eggs, room temperature and lightly beaten
Directions
1. Preheat the Oven
Preheat the oven to 325°F (160°C). Have a 9-inch springform pan ready for the crust and filling.
2. Prepare the Graham Cracker Crust
In a mixing bowl, combine the graham cracker crumbs, sugar, and brown sugar. Stir until evenly mixed.
Pour in the melted butter and use a fork to mix until all the crumbs are evenly moistened.
3. Form the Crust
Transfer the crumb mixture to the 9-inch springform pan. Press it firmly and evenly across the bottom of the pan and partially up the sides.
Set the prepared crust aside while you make the cheesecake filling.
4. Beat the Cream Cheese
Place the softened cream cheese in the bowl of a stand mixer or a large mixing bowl if using a handheld mixer.
Mix until smooth and creamy. Avoid beating excessively because incorporating too much air into cheesecake batter can contribute to cracking or an uneven texture.
5. Add the Sugar
Add the sugar to the cream cheese and mix until smooth and creamy.
6. Add the Sour Cream and Flavorings
Add the sour cream, vanilla extract, and salt. Mix until everything is evenly incorporated.
Periodically stop the mixer and scrape the sides and bottom of the bowl with a spatula. This helps eliminate pockets of unmixed cream cheese and creates a consistently smooth filling.
7. Add the Eggs
Set the mixer to low speed. Gradually add the lightly beaten eggs, one at a time, mixing only until each addition disappears into the batter.
Once all the eggs have been incorporated, scrape the sides and bottom of the bowl with a spatula and gently mix until the batter is uniform.
8. Fill the Pan
Pour the cheesecake filling over the prepared graham cracker crust and spread the top evenly.
Place the springform pan on a foil-lined baking sheet. This provides extra protection against any butter or batter that might leak from the pan.
9. Bake the Cheesecake
Place the cheesecake on the center rack of the preheated oven and bake at 325°F (160°C) for approximately 50 to 60 minutes, adding additional time if necessary.
The edges should appear set and may be slightly puffed or beginning to turn light golden brown. The center should be set enough to spring back lightly when touched but should still have a noticeable jiggle when the pan is gently moved.
Avoid baking until the center becomes completely firm. Overbaking can result in a dry or grainy cheesecake rather than the creamy texture you’re looking for.
10. Begin Cooling
Remove the cheesecake from the oven and leave it undisturbed for about 10 minutes.
Run a thin knife carefully around the inside edge of the springform pan to loosen the crust. This allows the cheesecake to contract naturally as it cools and can reduce the chance of cracking.
Leave the springform ring attached.
11. Cool Completely
Allow the cheesecake to continue cooling for another 1 to 2 hours, or until it is close to room temperature.
12. Chill
Transfer the cheesecake to the refrigerator and chill for at least 6 hours. For the best texture and easiest slicing, refrigerate it overnight.
Remove the springform ring shortly before serving.
Servings and timing
This recipe makes approximately 12 servings.
- Prep time: approximately 25 minutes
- Bake time: approximately 50–60 minutes
- Initial cooling time: approximately 1–2 hours
- Chilling time: at least 6 hours, preferably overnight
- Total time: approximately 7 hours 35 minutes
The long chilling period is essential because cheesecake continues to set as it cools. Preparing it the day before serving is often the most convenient option.
Variations
Fresh Berry Cheesecake
Top the completely chilled cheesecake with fresh strawberries, raspberries, blueberries, or blackberries. A simple berry sauce can also be spooned over individual slices before serving.
Chocolate Cheesecake
Add melted and cooled semisweet or dark chocolate to the cheesecake filling for a rich chocolate variation. A chocolate cookie crumb crust can replace the graham cracker crust for even more chocolate flavor.
Lemon Cheesecake
Add fresh lemon zest and a small amount of lemon juice to the filling. The bright citrus flavor pairs especially well with the tanginess of the cream cheese and sour cream.
Caramel Cheesecake
Drizzle caramel sauce over the chilled cheesecake before serving. For a salted caramel version, finish each slice with a small pinch of flaky sea salt.
Chocolate-Topped Cheesecake
Spread a thin layer of chocolate ganache over the completely chilled cheesecake. Allow the topping to set in the refrigerator before slicing.
Fruit Swirl Cheesecake
Spoon small amounts of raspberry, strawberry, or blueberry sauce over the unbaked filling and gently swirl it through the surface with a knife or skewer before baking.
Storage/Reheating
Store cheesecake covered in the refrigerator to prevent it from drying out or absorbing odors from other foods. Properly refrigerated cheesecake is generally best enjoyed within about 4 to 5 days.
For longer storage, cheesecake can be frozen. Chill it completely first, then wrap the whole cheesecake or individual slices tightly in plastic wrap followed by foil, or place them in an airtight freezer-safe container. Freeze for up to about 1 month for the best texture and flavor.
Thaw frozen cheesecake overnight in the refrigerator before serving.
Cheesecake does not need reheating. It is traditionally served chilled or allowed to sit at room temperature for approximately 15 to 30 minutes before serving for a slightly softer, creamier texture.
FAQs
1. How do I know when cheesecake is finished baking?
The outer portion of the cheesecake should look set, while the center should still jiggle slightly when you gently move the pan. The middle should not look completely liquid, but it also shouldn’t be completely firm. The cheesecake will continue setting as it cools and chills.
2. Why did my cheesecake crack?
Cheesecake can crack because of overmixing, overbaking, rapid temperature changes, or sticking to the sides of the pan while cooling. Mix the eggs gently, avoid overbaking, and carefully loosen the cheesecake from the pan after its initial cooling period.
3. Do the cream cheese and eggs really need to be at room temperature?
Room-temperature ingredients are strongly recommended. Softened cream cheese blends more easily into a smooth filling, while room-temperature eggs incorporate more evenly without requiring excessive mixing.
4. Can I make this cheesecake ahead of time?
Yes. In fact, cheesecake is an excellent make-ahead dessert. Preparing it the day before serving gives it plenty of time to chill and develop the ideal firm yet creamy consistency.
5. Can I use low-fat cream cheese?
Full-fat cream cheese generally provides the richest flavor and most reliable creamy texture. Lower-fat varieties can alter both the consistency and flavor of the finished cheesecake, so full-fat cream cheese is preferable for this recipe.
6. Why shouldn’t I overmix cheesecake batter?
Overmixing introduces excess air into the filling. That air expands during baking and contracts as the cheesecake cools, which can contribute to sinking or cracking. Once the eggs are added, mix only until everything is incorporated.
7. How long does cheesecake need to chill?
Allow at least 6 hours of refrigeration after the cheesecake has cooled. Overnight chilling is even better because it allows the center to set completely and makes the cheesecake easier to slice cleanly.
8. How can I get clean cheesecake slices?
Use a sharp, thin knife and dip the blade into hot water before slicing. Wipe the knife clean between each cut and repeat the process. Cutting cheesecake while it is thoroughly chilled also helps produce neat slices.
9. Can I freeze individual cheesecake slices?
Yes. Individual slices freeze very well and are convenient for portioning. Wrap each chilled slice tightly and place it in a freezer-safe container. Thaw the slices in the refrigerator before serving.
10. What can I serve with cheesecake?
This cheesecake is delicious on its own, but it also pairs well with fresh berries, berry sauce, whipped cream, caramel sauce, chocolate ganache, lemon curd, or a light dusting of cocoa powder. Keeping the toppings simple allows the creamy vanilla cheesecake flavor to remain the star.
Conclusion
This classic cheesecake combines a buttery graham cracker crust with a smooth, rich, and creamy filling for an impressive homemade dessert. The combination of cream cheese, sour cream, vanilla, and just enough sweetness creates a balanced flavor that works beautifully on its own or as a base for countless toppings and variations.
The most important parts of making a great cheesecake are using room-temperature ingredients, avoiding excessive mixing, watching the center carefully during baking, and giving the finished cheesecake plenty of time to cool and chill. With those simple techniques, you’ll have a creamy cheesecake that’s equally suited to celebrations, holidays, family dinners, or whenever you’re craving a truly classic dessert.
The BEST Cheesecake Recipe
A rich, creamy classic cheesecake with a buttery graham cracker crust and smooth vanilla-sour cream filling. Slow cooling and thorough chilling create the best texture and help prevent cracks.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 7 hours 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 ½ cups graham cracker crumbs ((170g))
- 2 Tablespoons sugar
- 1 Tablespoon brown sugar ((can substitute white))
- 7 Tablespoons butter (melted)
- 32 oz cream cheese² (softened to room temperature (910g))
- 1 cup sugar ((200g))
- ⅔ cups sour cream ((160g))
- 1 ½ teaspoons vanilla extract
- ⅛ teaspoon salt
- 4 large eggs (room temperature, lightly beaten)
Instructions
- Preheat oven to 325F (160C).
- Prepare the graham cracker crust by combining graham cracker crumbs, sugar, and brown sugar. Stir well, then add melted butter and use a fork to combine thoroughly.
- Pour the crumb mixture into a 9-inch springform pan. Press firmly into the bottom and up the sides of the pan. Set aside.
- Add cream cheese to the bowl of a stand mixer or a large bowl with a hand mixer. Mix until smooth and creamy, taking care not to over-beat and incorporate too much air.
- Add sugar and mix until creamy.
- Add sour cream, vanilla extract, and salt and mix until well combined. Pause periodically to scrape the sides and bottom of the bowl with a spatula.
- With the mixer on low speed, gradually add the lightly beaten eggs one at a time, mixing only until each egg is incorporated. Scrape the sides and bottom of the bowl once more and gently mix until evenly combined.
- Pour the cheesecake batter into the prepared springform pan. Place the pan on a foil-lined cookie sheet to protect against possible leaks.
- Transfer to the center rack of the oven and bake at 325F (160C) for 50-60 minutes, or longer if needed. The edges should be slightly puffed and may be lightly golden, while the center should spring back when gently touched but remain noticeably jiggly.
- Remove from the oven and cool on top of the oven for 10 minutes. Run a knife gently around the inside edge of the springform pan to loosen the crust and help prevent cracking. Leave the springform ring in place.
- Allow the cheesecake to cool for another 1-2 hours, or until near room temperature.
- Transfer to the refrigerator and chill overnight or for at least 6 hours. Remove the springform ring just before serving.
Notes
- White sugar may be substituted for the brown sugar in the crust.
- Use softened, room-temperature cream cheese and room-temperature eggs for a smoother filling.
- Avoid over-beating the cream cheese or eggs, as incorporating excess air can affect the cheesecake texture and contribute to cracking.
- Do not over-bake. The center should still have a Jello-like jiggle when the cheesecake is removed from the oven.
- Loosening the crust from the pan after the first 10 minutes of cooling helps prevent cracks as the cheesecake contracts.
- Chill for at least 6 hours, preferably overnight, before serving for the best texture.
- Store covered in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 515 kcal
- Sugar: 32 g
- Sodium: 390 mg
- Fat: 38 g
- Saturated Fat: 22 g
- Unsaturated Fat: 13 g
- Trans Fat: 1 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 175 mg
