This is the ultimate cheesecake recipe—rich, creamy, and perfectly balanced between sweetness and tanginess. With a buttery graham cracker crust and a velvety filling, this classic dessert is perfect for special occasions, family gatherings, or simply treating yourself.
Why You’ll Love This Recipe
- Decadently Creamy: Every bite is smooth, rich, and indulgent.
- Fail-Proof Crust: The buttery graham cracker crust provides the perfect crunchy contrast.
- Versatile: Customize it with your favorite toppings or flavor variations.
- Impressive but Easy: Simple techniques result in a show-stopping dessert.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Crust:
- Graham cracker crumbs
- Unsalted butter, melted
- Granulated sugar
For the Filling:
- Cream cheese, softened
- Granulated sugar
- Eggs
- Vanilla extract
- Sour cream
- Heavy cream
Optional Toppings:
- Fresh fruit
- Whipped cream
- Chocolate ganache
- Caramel sauce
Directions
Make the Crust:
- Preheat the Oven: Preheat your oven to 325°F (165°C).
- Prepare the Crust: Mix graham cracker crumbs, melted butter, and sugar in a bowl until the texture resembles wet sand.
- Press and Bake: Press the mixture evenly into the bottom of a springform pan. Bake for 10 minutes, then set aside to cool.
Prepare the Filling:
- Beat the Cream Cheese: In a large bowl, beat the softened cream cheese until smooth and creamy, about 2-3 minutes.
- Add Sugar and Eggs: Gradually add sugar and beat until combined. Add eggs one at a time, mixing after each addition.
- Incorporate Vanilla and Creams: Stir in vanilla extract, sour cream, and heavy cream until fully blended and smooth.
Assemble and Bake:
- Pour the Filling: Pour the filling over the prepared crust and smooth the top with a spatula.
- Water Bath (Optional): Wrap the bottom of the springform pan in foil and place it in a larger pan. Add hot water to the larger pan to create a water bath.
- Bake: Bake for 55-65 minutes, or until the edges are set but the center is slightly jiggly.
- Cool Gradually: Turn off the oven and crack the door open, allowing the cheesecake to cool slowly for 1 hour. Transfer to the refrigerator to chill for at least 4 hours, or overnight.
Serve:
- Decorate: Top with your favorite toppings before serving. Slice and enjoy!
Servings and Timing
- Servings: 12 slices
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Cooling/Chilling Time: 5 hours or overnight
- Total Time: 6-7 hours
Variations
- Fruit Swirls: Swirl raspberry, blueberry, or strawberry puree into the filling before baking.
- Chocolate Cheesecake: Mix melted chocolate into the filling for a rich, chocolatey version.
- Lemon Cheesecake: Add lemon zest and juice for a bright, citrusy twist.
- Cookie Crust: Substitute graham crackers with crushed Oreos or gingersnaps for a different flavor.
- Mini Cheesecakes: Make individual cheesecakes in muffin tins with liners for easy serving.
Storage/Reheating
- Storage: Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
- Freezing: Wrap the entire cheesecake or individual slices tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the refrigerator before serving.
FAQs
Why do I need to use a water bath?
A water bath ensures even baking and prevents cracks by adding moisture to the oven.
Can I skip the sour cream?
Sour cream adds tanginess and richness. If unavailable, substitute with Greek yogurt or mascarpone.
How do I prevent the cheesecake from cracking?
Avoid overmixing the batter, bake at a low temperature, and cool the cheesecake gradually.
Can I use a regular cake pan instead of a springform pan?
Yes, but it may be harder to remove the cheesecake. Line the pan with parchment for easier release.
What should I do if my cheesecake cracks?
Disguise cracks with toppings like whipped cream, ganache, or fruit. The taste will still be amazing!
Why is my cheesecake runny?
Undercooking can cause a runny texture. Bake until the edges are set and the center jiggles slightly.
Can I make this recipe gluten-free?
Yes, use gluten-free graham crackers for the crust.
Can I make the cheesecake ahead of time?
Yes, it’s best made a day in advance to allow the flavors to develop.
How do I slice the cheesecake cleanly?
Use a sharp knife dipped in hot water, wiping the blade between cuts.
Can I add toppings before chilling?
It’s better to add toppings after chilling to prevent them from sinking into the filling.
Conclusion
This is the BEST cheesecake recipe, guaranteed to deliver a creamy, decadent dessert every time. With its classic flavor and versatile nature, it’s perfect for any occasion. Customize it with your favorite toppings or enjoy it as is—either way, it’s sure to impress. Whip up this show-stopping dessert and savor every rich and creamy bite!
Print
The BEST Cheesecake Recipe
- Prep Time: 20 minutes
- Chill Time: 5 hours
- Cook Time: 1 hour 10 minutes
- Total Time: 6 hours 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic cheesecake recipe is creamy, rich, and smooth with a buttery graham cracker crust. Perfect for any occasion, it’s simple to make and always a crowd-pleaser. Customize it with your favorite toppings for the ultimate dessert experience!
Ingredients
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the Cheesecake Filling:
- 4 (8 oz) packages cream cheese, softened
- 1 1/4 cups granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 tablespoon vanilla extract
- 1/4 cup all-purpose flour
Optional Toppings:
- Fresh fruit or fruit compote
- Whipped cream
- Chocolate ganache
- Crushed cookies or candy
Instructions
- Preheat the Oven:
- Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan or line the bottom with parchment paper.
- Make the Crust:
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until evenly combined.
- Press the mixture firmly into the bottom of the prepared pan. Bake for 8–10 minutes, then set aside to cool.
- Prepare the Filling:
- In a large bowl, beat the cream cheese and sugar together until smooth and fluffy, about 2–3 minutes.
- Add the eggs, one at a time, mixing well after each addition.
- Mix in the sour cream, vanilla extract, and flour until just combined. Do not overmix.
- Assemble and Bake:
- Pour the cheesecake batter over the cooled crust and spread it evenly.
- Bake for 60–70 minutes, or until the edges are set and the center is slightly jiggly.
- Cool the Cheesecake:
- Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
- Remove from the oven and let cool to room temperature. Refrigerate for at least 4 hours, or overnight, before serving.
- Serve:
- Remove the springform pan and transfer the cheesecake to a serving plate. Add your favorite toppings and slice to serve.
Notes
- For a water bath, wrap the bottom of the springform pan in foil and place it in a roasting pan. Fill the roasting pan with 1 inch of hot water before baking.
- Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
- Cheesecake can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.