This Best Cheesecake Recipe gives you that thick, silky, melt-in-your-mouth filling sitting on a buttery golden graham cracker crust. Creamy all the way through, with edges that hold and a center that practically quivers when you pull it from the oven. I still remember the first time I made this from scratch, nervous about cracks and timing, and honestly shocked when it came out looking like something from a bakery window. The good news? It's easier than it looks, and the ingredients are simple ones you can grab at any grocery store.
If you love rich, bakery-style desserts made at home, you'll want to save these too: Chocolate Mousse Brownies, Mini Cheesecakes Recipe, and Chewy Brookies Easy Fudgy Brownie Cookie.
Why You'll Love This Cheesecake Recipe
This creamy cheesecake recipe is one of those desserts people remember. Here's why it keeps showing up at every gathering:
- The filling is impossibly smooth and rich, no lumps, no cracks
- The graham cracker crust is buttery, crisp, and holds every slice together cleanly
- The water bath method keeps the texture silky all the way through
- It works beautifully as a base for any cheesecake topping ideas you love
- You can make it the night before, which means zero stress on the day you serve it
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Ingredients
Here's everything you need for this classic cheesecake recipe, with a quick note on why each one matters.
For the Crust
Graham cracker crumbs: The base of this cheesecake recipe. They bake up golden and hold together perfectly when mixed with butter. You'll need 2 cups (240g), from about 16 sheets.
Granulated sugar: Just 3 tablespoons (40g) to add a hint of sweetness to the crust and help it firm up.
Unsalted butter, melted: 6 tablespoons (85g) binds the crumbs together and gives the crust that rich, buttery crunch.
For the Cheesecake Filling
Cream cheese: The heart of this cheesecake recipe. Use 4 packages (8 oz each), softened to room temperature. Philadelphia brand gives the smoothest, creamiest results.
Granulated sugar: 1 ¼ cups (250g) sweetens the filling without overpowering the tang of the cream cheese.
Eggs: 4 large eggs at room temperature. They add structure and richness. Room temperature eggs blend in more evenly, which helps avoid overmixing.
Sour cream: ¾ cup (176g) adds a subtle tang and keeps the texture creamy and soft.
Heavy cream: ½ cup (120ml) makes the filling extra silky and smooth.
Vanilla extract: 2 teaspoons round out the flavor with warmth.
See recipe card for quantities.
Instructions
A quick note before you start: this cheesecake recipe takes time, and most of it is hands-off resting. Plan to make it the day before you need it.
Preheat the oven: Set your oven to 350°F (175°C) and let it fully heat up before anything goes in.
Make the crust: In a medium bowl, stir together the graham cracker crumbs and 3 tablespoons of sugar. Pour in the melted butter and mix until every crumb is moistened and the mixture looks like wet sand.
Press into pan: Press the crumb mixture firmly into the bottom and halfway up the sides of your 9-inch springform pan. Use the bottom of a flat glass to press it down evenly.
Bake the crust: Bake for 9 minutes until it smells toasty and looks lightly golden. Set it on a wire rack to cool, then reduce your oven to 325°F (163°C).
Start the water bath: Bring about 4 quarts of water to a boil in a large pot. Set it aside for later.
Make the filling: In a large mixing bowl, beat the softened cream cheese and sugar together with an electric mixer on medium speed for 30 to 60 seconds, just until smooth. Don't overmix.
Add the eggs: Add eggs two at a time, mixing just until each addition is blended in. Overmixing eggs is the main reason cheesecakes crack, so keep it gentle.
Add sour cream, heavy cream, and vanilla: Blend these in until just combined. Then tap the bowl firmly on the countertop 20 times to pop any large air bubbles hiding in the batter.
Prepare the pan: Wrap the outside of your springform pan with two layers of heavy-duty aluminum foil, going up around the sides. Lightly spray any exposed pan edges with non-stick cooking spray.
Assemble: Pour the cheesecake filling over the cooled crust. Give the pan a gentle tap to level the top.
Set up the water bath: Place the wrapped springform pan inside a large roasting pan. Carefully pour the boiling water into the roasting pan until it reaches halfway up the sides of the springform pan. This is the no-crack cheesecake secret.
Bake: Bake at 325°F (163°C) for 1 hour 20 minutes to 1 hour 40 minutes. The edges should look set and the center should still have a slight jiggle, like gelatin. That's exactly right.
Rest in the oven: Turn the oven off. Leave the cheesecake inside with the door propped open about 1 inch for 1 full hour. This slow cooldown prevents cracking.
Cool and chill: Remove the cheesecake from the water bath. Let it sit at room temperature for 1 hour, then cover and refrigerate for at least 8 hours, or overnight.
Serve: Slice with a sharp knife, wiping between cuts for clean slices. Top with fruit sauce, whipped cream, or whatever you love.
Substitutions
Graham crackers: Swap for digestive biscuits, vanilla wafers, or Oreo crumbs for a different crust flavor. Sour cream: Full-fat Greek yogurt works in a pinch and keeps the tang. Heavy cream: You can use full-fat evaporated milk if needed, though the texture will be slightly less rich. Vanilla extract: Vanilla bean paste gives a more intense, speckled look and flavor. Butter: Salted butter works fine, just skip any added salt elsewhere.
Equipment
9-inch springform pan
Electric hand mixer
Large roasting pan
Heavy-duty aluminum foil
Non-stick cooking spray
Large mixing bowls
Rubber spatula
Wire rack
Storage Tips
Refrigerator: Store this cheesecake recipe covered in the fridge for up to 5 days. Keep it in the springform pan or transfer to an airtight container.
Freezer: This cheesecake recipe freezes beautifully. Wrap individual slices in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the fridge before serving.
Make ahead: This is genuinely one of the best make-ahead desserts out there. Bake it the day before and let it chill overnight for the best flavor and texture.
Expert Tips for the Best Cheesecake Recipe
Room temperature everything: Cold cream cheese leads to lumps. Pull your cream cheese, eggs, and sour cream out 1 to 2 hours before you start.
Don't overmix: Mix just until each ingredient disappears. Extra air in the batter causes cracks and puffy tops that collapse.
The water bath is non-negotiable: If you want a creamy cheesecake with no cracks and a silky top, use the water bath. The double foil wrap keeps water out.
Tap out the bubbles: Those 20 taps on the countertop after mixing really do matter. Big air pockets can cause the surface to bubble and crack.
Cool it slowly: Going from hot oven to cold countertop causes cracking. The oven-rest step is what keeps the top perfectly smooth.
Chill fully: At least 8 hours in the fridge is the minimum. Overnight is better. The texture firms up and the flavor deepens as it chills.
FAQ
What is the secret to making good cheesecake?
The biggest secrets in this cheesecake recipe are room temperature ingredients, gentle mixing, a proper water bath, and a slow cooldown. Each step protects the texture and keeps the top from cracking. A family tip: mix the cream cheese just until smooth before adding anything else.
What are the ingredients for cheesecake?
This cheesecake recipe uses graham cracker crumbs, butter, and sugar for the crust, and cream cheese, granulated sugar, eggs, sour cream, heavy cream, and vanilla for the filling. Simple, classic cheesecake recipe ingredients that work every time.
What are the ingredients in a 3 ingredient cheesecake?
A basic 3 ingredient cheesecake usually uses cream cheese, eggs, and sugar. It skips the crust and heavy cream, giving a lighter, simpler result. This cheesecake recipe uses more ingredients to build that full, rich, classic texture most people are looking for.
Can you use feta cheese in cheesecake?
Feta has a salty, crumbly texture that's quite different from cream cheese, so it's not a direct swap in a traditional cheesecake recipe. Some savory cheesecake recipes do use feta, but for a sweet, creamy dessert like this one, full-fat cream cheese is the right choice.
How is this different from a New York cheesecake recipe?
A New York cheesecake recipe typically uses more cream cheese and sour cream for an extra-dense, rich filling. This cheesecake recipe is very close in style and uses both sour cream and heavy cream for a similarly creamy, thick result.
Can I make a no-bake version of this cheesecake recipe?
Yes, though the texture will be different. A no-bake cheesecake recipe skips the eggs and oven and relies on chilling to set. It's lighter and mousse-like rather than dense and sliceable like this baked version.
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Pairing
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Classic Cheesecake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- In a medium bowl, mix together graham cracker crumbs and granulated sugar. Add melted butter and stir until crumbs are evenly coated.
- Press the mixture into the bottom and halfway up the sides of a 9-inch springform pan.
- Bake in the preheated oven for 9 minutes, then remove and let cool on a wire rack. Reduce the oven temperature to 325°F (163°C).
- In a large bowl, combine cream cheese and sugar. Beat with an electric hand mixer on medium speed until smooth, about 30 to 60 seconds. Scrape the bowl as needed.
- Add eggs one at a time, mixing only until combined after each addition. Scrape the bowl as needed.
- Blend in sour cream, heavy cream, and vanilla extract until smooth. Tap the bowl on the counter a few times to release any large air bubbles.
- Wrap the outside of the springform pan with two layers of heavy-duty aluminum foil, ensuring no tears. Lightly grease the inside of the pan with non-stick cooking spray.
- Pour the cheesecake filling over the cooled graham cracker crust. Gently tap the pan on the counter to level the filling.
- Place the springform pan in a large roasting pan. Carefully pour hot water around the cheesecake until it reaches halfway up the sides of the springform pan.
- Bake in the oven at 325°F (163°C) for 1 hour 20 minutes to 1 hour 35 minutes, until the cheesecake is slightly wobbly in the center. Turn off the oven and let the cheesecake rest in the warm oven with the door ajar for 1 hour.
- Allow the cheesecake to cool at room temperature for 1 hour, then transfer it to the fridge to chill for at least 8 hours.
- Slice and serve with your favorite fruit topping or whipped cream.
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