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A slice of rich and creamy cheesecake with a golden graham cracker crust, topped with a swirl of whipped cream, served on a white plate with a fork.

Ultimate Creamy Cheesecake

Indulge in a luxuriously smooth and rich cheesecake with a crisp graham cracker base, perfect for special occasions or cozy nights in.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Chill Time 8 hours
Total Time 9 hours 40 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups 198 g graham cracker crumbs (finely crushed for a smooth crust)
  • ⅓ cup 67 g granulated sugar (regular, unflavored)
  • 7 tablespoons 99 g unsalted butter, melted (for binding crust)
  • 5 blocks 40 oz / 1.13 kg full-fat brick-style cream cheese, room temperature (rich and creamy)
  • 1 ½ cups 300 g granulated sugar (for sweetness)
  • 1 tablespoon pure vanilla extract for natural flavor
  • 5 large eggs room temperature (for structure and richness)
  • 3 large egg yolks room temperature (for extra creaminess)
  • ½ cup 113 ml heavy cream, room temperature (use extra ¼ cup for even more richness)

Equipment

  • 1 9-inch springform pan Wrap in heavy-duty foil for water bath protection
  • as needed Heavy-duty aluminum foil Use multiple layers to prevent water from seeping into the pan
  • as needed Non-stick spray For greasing the pan to prevent sticking
  • 2+ Large mixing bowls For mixing crust and batter separately
  • 1 High-power blender, food processor, or stand mixer with whisk attachment For making the smooth cheesecake batter
  • 1 Silicone Spatula For spreading the batter evenly over the crust
  • 1 Large deep roasting pan For the water bath to ensure a creamy, crack-free cheesecake
  • 1 Cooling rack To cool the crust and cheesecake evenly
  • 1 Knife for loosening edges Helps remove cheesecake cleanly from the pan
  • as needed Measuring Cups and Spoons For accurate ingredient measurement

Method
 

  1. Preheat the oven to 350°F (175°C). Lightly coat a 9-inch springform pan with non-stick spray.
  2. Wrap the pan with heavy-duty aluminum foil on the bottom and sides. Set aside.
  3. Mix graham cracker crumbs, sugar, and melted butter in a bowl until combined.
  4. Press the mixture firmly into the bottom of the prepared pan.
  5. Bake the crust for 8 minutes, then place on a cooling rack while preparing filling.
  6. Beat cream cheese in a stand mixer, food processor, or large bowl with a hand mixer until smooth.
  7. Add sugar and vanilla extract, mixing until evenly incorporated.
  8. Add eggs and yolks one at a time, beating well after each addition.
  9. Pour in heavy cream and mix until just blended.
  10. Pour the filling over the crust and smooth the top with a spatula.
  11. Place the springform pan in a deep roasting pan and pour in 2 inches of hot water.
  12. Bake for 1 hour 10 minutes. Turn off oven and let cheesecake sit in the closed oven for 45 minutes.
  13. Run a knife around the edges, then place cheesecake on a cooling rack to reach room temperature.
  14. Cover loosely with plastic wrap and refrigerate for at least 8 hours.
  15. Slice using a sharp knife, wiping between cuts, and serve with whipped cream or fruit sauce.
  16. Store leftovers wrapped in plastic in the refrigerator for up to 5 days, or freeze for up to 2 months.

Nutrition

Serving: 150gCalories: 480kcalCarbohydrates: 35gProtein: 8gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 180mgSodium: 250mgPotassium: 180mgFiber: 1gSugar: 25gVitamin A: 25IUCalcium: 10mgIron: 2mg

Notes

This cheesecake is pure indulgence—rich, creamy, and perfect for holidays or any special occasion. The water bath ensures a silky smooth texture and crack-free surface, making every slice a little piece of heaven.

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