Get a delicious and creamy cheesecake recipe at home with this easy, step-by-step recipe. Perfect for holidays, parties, and other fun get-togethers!
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Classic Cheesecake Recipe
- Total Time: 1hr 30min
- Yield: 12 slices 1x
Description
This rich and creamy cheesecake recipe features a crisp graham cracker crust and a smooth filling made from Philadelphia cream cheese, eggs, and sour cream. It’s your ultimate go-to for a crowd-pleasing dessert that can easily transform into a keto, pumpkin, or mini cheesecake recipe.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Filling:
- 4 (8 oz) blocks Philadelphia cream cheese, room temperature
- 1 cup granulated sugar
- 1 cup sour cream
- 1 tsp pure vanilla extract
- 3 large eggs, room temperature
Instructions
- Preheat oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper.
- Mix crust ingredients and press into the pan. Bake for 10 minutes. Let cool.
- Beat cream cheese until smooth. Add sugar and beat until fluffy.
- Add sour cream and vanilla. Mix until combined.
- Add eggs one at a time, mixing on low speed.
- Pour batter into crust. Smooth the top.
- Bake for 60–65 minutes. The center should jiggle slightly.
- Cool in the oven with the door ajar for 1 hour.
- Chill in the refrigerator for at least 4 hours or overnight.
Notes
- Always use room temperature ingredients.
- Don’t skip the oven cooling step to prevent cracking.
- Make it keto by swapping sugar for erythritol and using an almond flour crust.
- Try variations like cherry, lemon, or blueberry cheesecake.
- Prep Time: 25 mins
- Cook Time: 1 hr 5 mins
- Category: Dessert
- Cuisine: American, French
Why This Cheesecake Recipe Works
- No water bath required
- Dense yet creamy texture
- Beginner-friendly and adaptable
- Perfect base for variations: strawberry, chocolate, and lemon
How Long to Cook Cheesecake
Bake the cheesecake at 325°F for 60 to 65 minutes. Look for a slightly jiggly center—it will set as it cools.
What to Serve with Cheesecake
- Fresh berries or fruit compote
- Chocolate ganache or caramel drizzle
- Whipped cream
- Crushed Oreos for a twist
How to Reheat Cheesecake
Cheesecake is best served chilled, but if preferred warm:
- Microwave individual slices for 15 seconds on low.
How to Freeze Cheesecake
- Let the cheesecake cool completely.
- Wrap tightly in plastic wrap and foil.
- Freeze for up to 3 months.
How to Reheat Frozen Cheesecake
- Thaw overnight in the fridge.
- For faster results, unwrap and microwave on low power for 1 minute.
Expert Tips and Research-Based Tricks
- Use an oven thermometer to ensure correct baking temperature.
- Avoid overmixing to prevent air bubbles and cracks.
- Cooling gradually in the oven avoids sudden temperature shifts.
Popular Cheesecake Variations
- Pumpkin Cheesecake Recipe: Add 1 cup pumpkin puree and 1 tsp pumpkin spice.
- No Bake Cheesecake Recipe: Use whipped topping and gelatin; skip baking.
- Mini Cheesecake Recipe: Bake in muffin tins with liners.
- Strawberry Cheesecake Recipe: Add strawberry puree topping.
- Oreo Cheesecake Recipe: Use crushed Oreos for crust and filling.
- Chocolate Cheesecake Recipe: Add 1/2 cup melted chocolate to the batter.
- Lemon Cheesecake Recipe: Mix in 2 tbsp lemon zest and 1 tbsp juice.
- Cherry Cheesecake Recipe: Top with cherry pie filling.
FAQs
Can I use low-fat cream cheese?
- Yes, but the texture will be lighter and less rich.
Why did my cheesecake crack?
- Cracking is often due to overbaking or cooling too quickly.
Is the jiggly center undercooked?
- No—it’s perfectly normal. It will firm up as it chills.
