Classic Cheesecake Recipe

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This rich and creamy homemade classic cheesecake recipe is a delicious traditional dessert baked from scratch. A graham cracker crust is filled with a smooth and tasty filling before being baked and chilled. You can serve plain or with your favorite topping.

Try this Instant Pot cheesecake or pumpkin cheesecake as well. We also love these chocolate chip cheesecake bars.

Classic Cheesecake Recipe

Simple Classic Cheesecake Recipe

Whats the Difference Between New York Style Cheesecake and Regular Cheesecake?

A regular cheesecake is made with heavy cream and sour cream to thin the batter, which creates a silkier and creamier texture.

New York cheesecake has lots of cream cheese, which is why its so dense and rich.

Check out these awesome cheesecake recipes for more ideas.

PUMPKIN CHEESECAKES: Pumpkin Cheesecake Bars | Pumpkin Cream Cheese Dip |Pumpkin Delight |

Easy Classic Cheesecake

Classic Cheesecake Recipe Ingredients

Crust:

  • 2 cups graham cracker crumbs
  • 4 tablespoons sugar
  • 4 tablespoons butter, melted

Filling:

  • Four 8 ounce packages of full-fat cream cheese, room temperature
  • 1 1/2 cups sugar
  • 3 teaspoons vanilla
  • 6 large eggs, room temperature
  • cup sour cream, room temperature

Topping Ideas

This classic cheesecake is such a simple, basic recipe its absolutely delish served plain.

You can also mix in a little vanilla paste into this recipe for an intense, tasty vanilla flavor cheesecake.

BUT you can also top it with a huge variety of tasty goodies.

We love cherries, strawberries, lemon, chocolate, caramel, peanut butter, Snickers candies, Nutella, or even pineapple on our cheesecake.

Try this red velvet cheesecake as well.

Making Classic Cheesecake

How to Make This Classic Cheesecake Recipe

STEP ONE: Preheat oven to 375 degrees.Tear two big pieces of heavy-duty aluminum foil. Using a 9-inch springform pan set the pan on the foil and bring the foil up around the sides of the pan. Repeat with the second piece of foil. This is to ensure no leakage from the water bath.

STEP TWO:Grease the springform pan very well with cooking spray.Mix together the crust ingredients and press into the prepared pan.Bake in the oven on the middle rack for 10 minutes. Remove and set aside.

STEP THREE: Reduce the oven temperature to 325 degrees.Start some water to boil on the stove.

PRO TIP: Make sure all your ingredients are room temperature before mixing to help keep your filling consistency smooth and creamy.

STEP FOUR: In a large mixing bowl mix the cream cheese and sugar until smooth. Scrape the sides of the bowl as you go and the bottom to make sure it is all mixed in.Add vanilla and beat on low speed until combined.Add eggs one at a time beating slowly after each egg and scraping sides of the bowl.Mix in the sour cream making sure it is mixed evenly.

PRO TIP: Use the low speed on your mixer to help prevent adding air bubbles to your filling.

STEP FIVE:Pour the filling into the prepared pan into the crust. Tap the pan a couple of times on the counter to remove any air bubbles.Place the cheesecake into the roasting pan and place the roasting pan into the oven on the middle rack.Pour boiling water into the roasting pan until it comes up about one inch on the side of the cheesecake pan.

Baking a Classic Cheesecake

How Long to Bake Classic Cheesecake

STEP SIX: Bake until cheesecake is set, about 1 hour and 30 minutes. The cake should not look like a liquid but will wobble just a bit in the pan when nudged. It will continue to cook as it cools.At the end of the one hour and 30 minutes turn off the oven and crack the oven door a bit (about 1-2 inches is all) and leave the cheesecake to sit in the oven for at least an hour.

PRO TIP: Be sure to bake low and slow, rushing this recipe will lead to cracks and a sad-looking cheesecake!

STEP SEVEN: After the cheesecake has cooled for the hour (or more) remove the pan with the water and cheesecake from the oven and remove the cheesecake from the water bath.Remove the foil from around the pan.

STEP EIGHT: Run a knife with a thin blade around the sides of the cheesecake to make sure it is not sticking to the sides of the pan, which would cause cracks in the cheesecake as it cools.

STEP NINE: Cover with plastic wrap and place in the refrigerator for at least 8 hours or overnight.

This cheesecake will keep in the fridge for up to five days. Its a great option to make ahead of time and then serve without rushing.

Homemade Classic Cherry Cheesecake

Can You Freeze Cheesecake?

YES! Cheesecake is an awesome dessert to pop into the freezer.

To freeze, place the cooled cheesecake on a baking pan and freeze uncovered until its firm.

Then, remove the cheesecake from the freezer and wrap in heavy-duty aluminum foil and place inside a freezer bag. It will keep for several months like this.

When youre ready to serve, thaw it overnight in the fridge.

PRO TIP: Use an extra sharp knife dipped in water between slices for beautiful, clean slices when youre cutting to serve.

More Desserts to Try

EASY: Chocolate Peanut Butter Lasagna | Banana Pudding |

NO-BAKE: Oreo Pie | No Bake Cookies | Chocolate Lasagna |

CAKES: Texas Sheet Cake |Oatmeal Cake |Better Than Sex Cake |

Easy Cherry Cheesecake

With its smooth and creamy rich filling and delicious graham cracker crust, youll be craving this delish classic cheesecake recipe.

Classic Cheesecake Recipe

This old-fashioned classic cheesecake recipe is the ultimate delicious dessert baked from scratch. A graham cracker crust is filled with a rich and creamy filling before being baked and chilled. You can serve plain or with your favorite toppings, like cherries or chocolate!

Crust:

  • 2 cups graham cracker crumbs
  • 4 tablespoons sugar
  • 4 tablespoons butter (melted)

Filling:

  • Four 8 ounce packages of full fat cream cheese (room temperature)
  • 1 1/2 cups sugar
  • 3 teaspoons vanilla
  • 6 large eggs (room temperature)
  • cup sour cream (room temperature)
  1. Preheat oven to 375 degrees.
  2. Tear two big pieces of heavy-duty aluminum foil. Using a 9-inch springform pan set the pan on the foil and bring the foil up around the sides of the pan. Repeat with the second piece of foil. This is to ensure no leakage from the water bath.
  3. Grease the springform pan very well with cooking spray.
  4. Mix together the crust ingredients and press into the prepared pan.
  5. Bake in the oven on the middle rack for 10 minutes. Remove and set aside.
  6. Reduce oven temperature to 325 degrees.
  7. Start some water to boil on the stove.
  8. In a large mixing bowl mix the cream cheese and sugar until smooth. Scrape the sides of the bowl as you go and the bottom to make sure it is all mixed in.
  9. Add vanilla and beat on low speed until combined.
  10. Add eggs one at a time beating slowly after each egg and scraping sides of the bowl.
  11. Mix in the sour cream making sure it is mixed evenly.
  12. Pour the filling into the prepared pan into the crust. Tap the pan a couple of times on the counter to remove any air bubbles.
  13. Place the cheesecake into the roasting pan and place the roasting pan into the oven on the middle rack.
  14. Pour boiling water into the roasting pan until it comes up about one inch on the side of the cheesecake pan.
  15. Bake until cheesecake is set, about 1 hour and 30 minutes. The cake should not look like a liquid but will wobble just a bit in the pan when nudged. It will continue to cook as it cools.
  16. At the end of the one hour and 30 minutes turn off the oven and crack the oven door a bit (I mean like 1-2 inches is all) and leave the cheesecake to sit in the oven for at least an hour.
  17. After the cheesecake has cooled for the hour (or more) remove the pan with the water and cheesecake from the oven and remove the cheesecake from the water bath.
  18. Remove the foil from around the pan.
  19. Run a knife with a thin blade around the sides of the cheesecake to make sure it is not sticking to the sides of the pan (which would cause cracks in the cheesecake as it cools).
  20. Cover with plastic wrap and place in the refrigerator for at least 8 hours or overnight.

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