Classic Cheesecake Recipe – Rich, Creamy & Foolproof

Have you ever taken that first forkful of creamy, luscious cheesecake and just sighed with happiness? That’s what this cheesecake recipe is all about — smooth, rich, slightly tangy, and just sweet enough with that signature graham cracker crust.

For me, cheesecake feels like a celebration. Growing up, my mom only made it for birthdays and holidays because it seemed so fancy. But the truth is, a perfect creamy cheesecake isn’t as complicated as it seems — and I promise you can do it too! You’ll just need a few simple ingredients, some real-life tricks I’ve tested a dozen times, and a bit of patience while it cools and chills.

In this guide, I’ll show you exactly how to bake cheesecake step by step. We’ll cover how to get that smooth, crack-free top, how to swap ingredients, and how to make it your own with fun flavor twists. Ready? Grab your springform pan — let’s bake!

Why You’ll Love This Cheesecake Recipe

• Rich & Creamy: Just the right balance of tangy and sweet.
• Classic Graham Cracker Crust: Buttery and crisp, the perfect base.
• Foolproof: My easy method skips the fussy water bath (but you can do it too).
• Make-Ahead Friendly: Cheesecake actually gets better as it chills.
• Customizable: Add toppings, swirl in fruit, or keep it simple and classic.

If you’ve been wanting a perfect creamy cheesecake that works every time, this one’s for you.

Ingredients You’ll Need

Here’s exactly what you’ll need for this classic cheesecake recipe — simple pantry staples you can find anywhere.

For the Graham Cracker Crust:

• 1 and 1/2 cups graham cracker crumbs (about 12 whole crackers)
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

• 4 (8-ounce) blocks cream cheese, room temperature
• 1 cup granulated sugar
• 1 cup sour cream, room temperature
• 1 teaspoon vanilla extract
• 1 tablespoon fresh lemon juice (optional but brightens the flavor!)
• 3 large eggs, room temperature

📌 Tip: Let your cream cheese, eggs, and sour cream sit out for at least 30 minutes before mixing — room temperature ingredients blend smoother and help prevent lumps!

Ingredient Substitutions

• Graham crackers: Use digestive biscuits, vanilla wafers, or even Oreo crumbs for a chocolatey base.
• Sour cream: Greek yogurt works well for a slightly tangier flavor.
• Lemon juice: Adds brightness but you can skip it if you prefer a classic taste.
• Sugar: Swap for coconut sugar if you want a light caramel note.
• Butter: Salted butter is fine — just reduce added salt in the crust if using.

How to Make Cheesecake

Ready to make your new favorite cheesecake recipe? Here’s how I do it step by step — no stress, just deliciousness.

1. Preheat oven & prep pan:
   Preheat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides. (5 minutes)
2. Make the crust:
   In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the texture is like wet sand. Press firmly into the bottom (and slightly up the sides) of your springform pan. Bake for 10 minutes, then set aside to cool slightly. (15 minutes total)
3. Beat the filling:
   In a large bowl or stand mixer, beat cream cheese on medium speed until completely smooth and no lumps remain, about 2–3 minutes. Add sugar and mix until combined. Beat in sour cream, vanilla, and lemon juice if using. Add eggs one at a time, mixing on low speed just until combined — don’t overmix! (10–15 minutes)
4. Assemble & bake:
   Pour filling over the crust and smooth the top with a spatula. Bake cheesecake for about 55–70 minutes, or until the edges are set but the center still has a slight jiggle when you gently shake the pan. (60–70 minutes)
5. Cool gradually:
   Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour — this helps prevent cracks. Then transfer to a wire rack and let it cool completely at room temperature. (1 hour)
6. Chill:
   Cover with plastic wrap and chill in the refrigerator for at least 4 hours, or ideally overnight. This step is key for that perfect texture! (4+ hours)
7. Serve:
   Run a knife around the edge before unlocking the springform pan. Slice with a clean, warm knife for perfect slices. Top with fresh berries, whipped cream, or your favorite sauce if you’d like!

📌 Total Time: Around 6–8 hours including chilling — but active work is only about 30 minutes!

Expert Tips for Success

• ✅ Use room temperature ingredients: This is the #1 trick for a creamy filling with no lumps.
• ✅ Don’t overmix: Mixing too much after adding eggs can create air bubbles that lead to cracks.
• ✅ Cool slowly: Letting the cheesecake cool gradually helps it set properly and keeps it from cracking.
• ✅ Skip the water bath (optional): You can bake without one — just bake at a slightly lower temp and keep an eye out for jiggle.
• ✅ Run a knife around the edge: Do this before chilling so the cheesecake releases as it sets.

Variations & Add-Ons

• Gluten-Free: Use gluten-free graham crackers for the crust.
• Dairy-Free: Try dairy-free cream cheese and sour cream alternatives — just note the texture may be slightly different.
• Fruit Swirl: Dollop raspberry or blueberry sauce on top of the filling before baking and swirl with a knife.
• Chocolate: Add a chocolate ganache layer once the cheesecake is chilled for a decadent twist.
• Toppings: Serve with fresh berries, caramel sauce, or even lemon curd for extra wow.

Serving Suggestions

• Serve chilled with a dollop of whipped cream.
• Add fresh fruit — strawberries, blueberries, or raspberries look gorgeous.
• Drizzle with salted caramel or chocolate sauce.
• Pair with coffee or a glass of bubbly for celebrations.
• Garnish with lemon zest or shaved chocolate for an elegant finish.

📌 Tip: A warm, thin knife gives you neat slices every time — wipe clean between cuts!

Storage & Reheating

Fridge:
Store leftover cheesecake covered in the refrigerator for up to 5 days.

Freezer:
Wrap slices tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.

Reheating:
No reheating needed — cheesecake is best served chilled!

Nutrition Information

Approximate per slice (1/12 of cheesecake):

• Calories: 420 kcal
• Protein: 7 g
• Carbs: 32 g
• Fat: 30 g
• Sugar: 25 g
• Fiber: 0 g
• Sodium: 320 mg

Prep, Cook, and Total Time

• Prep Time: 30 minutes
• Cook Time: 55–70 minutes
• Total Time: 6–8 hours including chilling

Conclusion

And that’s it — my favorite cheesecake recipe, the one I’ve tested and tweaked for years until it came out just right: creamy, rich, and absolutely dreamy. It’s easier than you think — all you need is a little patience and a lot of love for cream cheese!

If you bake this, let me know how it turns out — comment below, rate the recipe, or share your twist. I’d love to hear your delicious ideas. Happy baking, friend!

Classic Cheesecake Recipe

This classic cheesecake recipe is rich, creamy, and easy to make with a graham cracker crust. Learn my pro tips for perfect cheesecake every time! It’s smooth, rich, slightly tangy, and just sweet enough with that signature graham cracker crust — a perfect creamy cheesecake that feels like a celebration but is easy enough for any home baker.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 55 minutes mins

Total Time 6 hours hrs

Course Dessert

Cuisine American

Servings 12 cheesecake

Calories 420 kcal

Ingredients

  

• For the Graham Cracker Crust:
• 1 and 1/2 cups graham cracker crumbs about 12 whole crackers
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter melted
• For the Cheesecake Filling:
• 4 8-ounce blocks cream cheese, room temperature
• 1 cup granulated sugar
• 1 cup sour cream room temperature
• 1 teaspoon vanilla extract
• 1 tablespoon fresh lemon juice optional but brightens the flavor!
• 3 large eggs room temperature

Instructions

 

• Preheat oven & prep pan:
• Preheat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides. (5 minutes)
• Make the crust:
• In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the texture is like wet sand. Press firmly into the bottom (and slightly up the sides) of your springform pan. Bake for 10 minutes, then set aside to cool slightly. (15 minutes total)
• Beat the filling:
• In a large bowl or stand mixer, beat cream cheese on medium speed until completely smooth and no lumps remain, about 2–3 minutes. Add sugar and mix until combined. Beat in sour cream, vanilla, and lemon juice if using. Add eggs one at a time, mixing on low speed just until combined — don’t overmix! (10–15 minutes)
• Assemble & bake:
• Pour filling over the crust and smooth the top with a spatula. Bake cheesecake for about 55–70 minutes, or until the edges are set but the center still has a slight jiggle when you gently shake the pan. (60–70 minutes)
• Cool gradually:
• Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour — this helps prevent cracks. Then transfer to a wire rack and let it cool completely at room temperature. (1 hour)
• Chill:
• Cover with plastic wrap and chill in the refrigerator for at least 4 hours, or ideally overnight. This step is key for that perfect texture! (4+ hours)
• Serve:
• Run a knife around the edge before unlocking the springform pan. Slice with a clean, warm knife for perfect slices. Top with fresh berries, whipped cream, or your favorite sauce if you’d like!

Notes

• Use room temperature ingredients: This is the #1 trick for a creamy filling with no lumps.
• Don’t overmix: Mixing too much after adding eggs can create air bubbles that lead to cracks.
• Cool slowly: Letting the cheesecake cool gradually helps it set properly and keeps it from cracking.
• Skip the water bath (optional): You can bake without one — just bake at a slightly lower temp and keep an eye out for jiggle.
• Run a knife around the edge: Do this before chilling so the cheesecake releases as it sets.

Keyword cheesecake recipe, perfect creamy cheesecake, graham cracker crust, bake cheesecake, cream cheese