Cheesecake Recipe

filed under: Cheesecakes on February 19, 2019

This Cheesecake Recipe has a silky cream cheese filling and a buttery graham cracker crumb crust. It’s a great go-to cheesecake recipe that can be topped with your favorite fruits and perfect for all of your special occasions. If you happen to prefer a no-bake version, try my No Bake Cheesecake. It’s popular for a reason! Oh, and Strawberry Cheesecake!


Cheesecake Recipe

A classic cheesecake recipe doesn’t require fancy ingredients, thank goodness! They’re all things you can easily find in your local supermarket.

  • Graham Cracker Crumbs – Can’t find graham cracker crumbs? You can always make your own crumbs by adding graham crackers into a storage bag and crushing them with a rolling pin. Vanilla wafers are a great alternative to graham crackers.
  • Butter – I prefer to use unsalted butter when baking, as I like to control the salt content as well as make sure my butter is fresher. Salted butter also tends to have a higher water ratio and can affect the outcome of cheesecakes.
  • Cream Cheese – always make sure you use room temperature cream cheese. Cold cream cheese will provide a lumpy cheesecake.
  • Granulated Sugar – I prefer superfine granulated sugar, but you can also use regular granulated sugar.
  • Powdered Sugar – this is a must for situations that granulated sugar will leave the recipe grainy like in our sour cream cheesecake topping.
  • Sour Cream – I recommend always using full-fat sour cream unless low fat or fat-free is specified in the recipe.
  • Vanilla Extract – a great quality pure vanilla extract is always a must when it’s the primary flavor for a recipe.
  • Eggs – room temperature always works best. Another tip is to go with extra-large eggs in recipes unless stated otherwise.

Cheesecake Recipe

Cheesecake Crust Recipe

An easy cheesecake crust recipe can be made from graham crackers, any cookies, animal crackers, etc. There are cheesecakes with brownie crusts and cookie crusts too, but we’re going to stick to the basic cheesecake crust recipe to keep with our perfect cheesecake theme.

A cheesecake crust recipe is easy and typically only consists of 2 to 3 ingredients. If you’re using a cookie, you can omit the sugar. For this classic cheesecake crust, graham cracker crumbs, granulated sugar, and melted butter were used.

The butter binds everything together so bits of crust doesn’t pop up in the cheesecake. The sugar is just to sweeten the deal.

Classic Cheesecake Recipe

PRO TIP: When mixing together the ingredients (with a fork) I like to make sure every single graham cracker crumb is coated in butter. The butter acts as the binding agent, so when you see cheesecake recipes that have piles of graham cracker left of the plate, it is usually because they were not coated with butter.

You can either bake the crust for 10 to 15 minutes until the edges are slightly brown or freeze it for 10 to 15 minutes until the crust is firm.


How to Make Cheesecake Filling with No Lumps

One of the most important steps in making sure you have no lumps in your cheesecake is making sure your cream cheese is room temperature all the way through. If you have to heat your cream cheese in a microwave be sure to whisk it smooth before using not only to ensure there aren’t lumps but that there are no “hot spots” throughout. I prefer to let my cream cheese come to room temperature for about 4 hours before using.

To make the cheesecake filling, grab a hand mixer and beat the cream cheese until it’s creamy, and then just the sugar into the cream cheese. By doing this and scraping down the sides of the bowl after every step will ensure there are no lumps left before adding the ingredients with more of a loose consistency.

Next, add in the vanilla extract and sour cream. Lastly, add in the eggs one at a time. Beat just until the egg is mixed and add the next egg. Do not overbeat the cheesecake filling otherwise, it may change the texture of your cheesecake.

Cheesecake with Graham Cracker Crust

Sour Cream Topping for Cheesecake

This no-bake sour cream topping for cheesecake adds a sweet and tangy flavor. I bet your favorite high-end restaurant does this too!  Not only does this topping add the most WONDERFUL flavor to your cheesecake, but it works great at covering imperfections if you didn’t water bath your cheesecake and have a raised edge on your cheesecake or some cracks.

Mix together some sour cream and powdered sugar and spread it on top. I like to make sure it’s spread neatly because it doesn’t settle on it’s own. After the sour cream is added to the baked cheesecake, refrigerate for at least 4 hours. I highly recommend overnight.

Perfect Cheesecake Recipe

Water Bath for Cheesecake

A water bath for cheesecake is the best way to prevent the edges of the cheesecake from browning in the oven and getting cracks in the top of the cheesecake. Simply place your springform pan with the cheesecake in it into a slightly larger pan and add about 1 inch of hot water to the outside of the pan.

To keep the water from getting into the cheesecake, I like to wrap the outside of the pan with 2 layers of heavy-duty tin foil.

How to Decorate Cheesecake

For an extra fun twist, pipe out some whipped cream dollops around the top of your cheesecake! I like a 1M tip and my homemade whipped cream recipe.

  • 1 cup cold heavy whipping cream
  • 1/4 cup confectioners sugar
  • 1/2 tsp vanilla (optional)

In the clean bowl of a stand mixer fitted with the whisk attachment,  add the heavy whipping cream, powdered sugar, and vanilla extract. Start mixing on low speed, then increase the speed to medium-high until soft peaks form, about 3-5 minutes.

Looking for More Cheesecake Recipes?

Chocolate Cheesecake

Peanut Butter Cheesecake

Brownie Bottom Cheesecake

Strawberry Cheesecake

Snickerdoodle Cheesecake

Reese’s Cheesecake Pie

Snickers Cheesecake Cake

Caramel Apple Cheesecake

Pumpkin Cheesecake

5 from 25 votes
Perfect Cheesecake
Prep Time
30 mins
Cook Time
1 hr
Chilling Time
4 hrs
Total Time
1 hr 30 mins

Every single bite is creamy and delicious!

Course: Dessert
Cuisine: American
Keyword: cheesecake, cheesecake recipe
Servings: 10 slices
Author: Amanda Rettke
  • 1 1/2 cups graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 1/3 cup unsalted butter, melted
  • 4 packages (8 oz. each) cream cheese, softened
  • 1 1/4 cups (250g) superfine granulated sugar
  • 1/2 cup sour cream, room temperature
  • 2 teaspoons vanilla extract
  • 5 large eggs, room temperature
  • 1/2 cup sour cream, room temperature
  • 2 teaspoons powdered sugar
  1. Preheat oven to 350°F. Place a large pan filled with 1-inch water in the oven.
  1. Mix graham cracker crumbs, sugar, and butter. Make sure all graham crackers are coated in butter and that it is a coarse sand consistency.
  2. Press crust onto bottom and 2/3 of the way up a 9-inch springform pan lined with parchment. Wrap 2 pieces of heavy duty tin foil around the bottom and sides of the pan. Place into the oven and bake for 13 minutes until the edges of the crust are golden.
  1. Use an electric mixer or stand mixer fitted with the whisk attachment to mix cream cheese until creamed.
  2. Beat in the sugar and scrape down the sides of the bowl.
  3. Add in the sour cream and vanilla.
  4. Blend until smooth and creamy. Scrape down sides of the bowl. With the mixer on low, add in eggs one by one until fully incorporated.
  5. Pour the filling in the crust. Carefully place cheesecake into the preheated water bath. Bake until the top of cheesecake turns golden, about 60 - 70 minutes. Let cheesecake cool on a wire rack.
  1. Combine sour cream and sugar; spread over cheesecake. Cover and refrigerate at least 4 hours. I recommend letting it chill overnight.

Recipe Video

I’m Miranda from the blog Cookie Dough and Oven Mitt. Cookie Dough and Oven Mitt is a blog full of more desserts, baked goodies, and loads of tips and tricks.

Be sure to check out my Snicker’s Cheesecake Cake and Snickerdoodle Cheesecake if you love all things cheesecake!

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  • Georgia says:

    This was awesome it came out perfectly my family said this was the best cheesecake they ever had it’s a keeper

  • Trina says:

    This cheesecake was great! My family loved it!!!

  • Andrea Fye says:

    Love all your recipes ❤️❤️

  • Tammie Frye says:

    Hi, I just had a question. I was reading your “creamiest cheesecake” recipe and it said to pour cheesecake in the crust in a preheated “water bath”. I am confused as I’ve never made a homemade cheesecake.

    • Elizabeth Keeney says:

      Hi, Tammie! I work with iambaker and am happy to help with questions. A water bath is used when baking a cheesecake to prevent overcooking. Place the springform pan in a roast pan. The roast pan should be filled with enough hot water to come halfway up the sides of the springform pan. Bake as instructed. I hope this helps, and have a great day!

  • Lisa Garsee says:

    I want to make this for Christmas but I want to incorporate pumpkin. Any suggestions?

  • Colleen Moody says:

    Use slpw cooker liners to prevent water seeping into th echeesecake while using the waterbath

  • Kristi L Stone says:

    Absolutely the best!! I thought that the first time was just a fluke but I made another and it was just as “perfect” as the first. We love it!! What I was hoping you could help me with is how to make a 6 inch cheesecake. I would love to make a smaller one for gifts for Christmas.

  • Sandra M. Troy Pennington says:

    Question, Some cheesecakes use eggs some don’t. Do eggs make the cheesecake looser than cheesecakes with no eggs? I know NY Cheesecakes are suppose to be be dense. If I want a looser cheesecake what recommendations do you have? Thank you

    • Elizabeth Keeney says:

      Hi, Sandra! I work with iambaker and am happy to help with questions. It’s really about your interpretation of a dense cheesecake vs. a looser cheesecake. We do have quite a few cheesecake recipes you could try. Here are a few: No-Bake Cheesecake, Strawberry Cheesecake, and Chocolate Cheesecake, just to name a few. Some of our cheesecake recipes include eggs; some do not. Have a great day!

  • Colleen Moody says:

    I read to use crockpot liners for the baking of the cheesecake. No water penetrates, It works great.

  • Malinda says:

    I made this but it came out dense not as fluffy as the picture looks. It still rare good. What did I do wrong?

  • Pamela Streams says:

    I see that the recipe calls for superfine sugar. Can superfine sugar be purchased or can you do something to regular granulated sugar to make it superfine?

    • Elizabeth Keeney says:

      Hi, Pamela! I work with iambaker and am happy to help with questions. Superfine sugar is also known as caster sugar. If you don’t have that, process granulated sugar in a food processor for about 30 seconds. I hope this helps, and have a great day!

  • Rochelle Krok says:

    Great recipe easy to make ! Was a big hit with the family! Came out perfect! Will definitely make this one again for my friends it will impress! Thanks ❤️👏🏻👍🏻

  • Terry Rumak says:

    Simply the best Grama Jan Jan and I made. The go to cheese cake ever. Love it with mixed fruit on top of it. Our #1!

  • Jeff says:

    FLAVOR = 10… texture = 7… Seems like my cheesecake had a small curd cottage cheese texture or it curdled… wasnt smooth like i thought it would be… any suggestions?

  • Shyla says:

    I have used this recipe as a base a few times both turned out delicious didnt change the ratios just slowly folded them in one was sated caramel the other white chocolate raspberry just volume was different. Do you think i could add cooled melted chocolate to the batter and fold it in and if so how much would you recomment when I used the caramel it was subtle but still came through plus had more on top. If I were to do a chocolate one ide put ganache on top anyways. I just really love how simple this recipe is and the ratios and overall flavour dont really want to use any others.

  • Toni Lohr says:

    My ingredients that I use in my cheesecake is 4- 8oz cream cheese, 1/2 c sugar,8 oz sour cream, can of sweetened condensed milk, 1tsp vanilla, 1/3cup of lemon juice,grated lemon and 4 eggs. Mix it and pour it in pan in the pan in water. I keep forgetting the temp and how long to bake it. Any advice for me.

  • Jasvindar Kaur says:

    Hi, can sour cream be substituted with yogurt?

    • Amanda Rettke says:

      I haven’t made that substitution, but you could always try it and taste it before adding to cheesecake.

  • Ana says:

    Can I add any chopped up recess peanut butter cups inside of the cheesecake mix before I bake it?

  • Imee says:

    The taste is awesome, my kids loved it. however the center of the cake is too soft and easily collapse when sliced. How can i improve this? I followed the baking temp and time. Thank you.

  • Sarah says:

    Our favorite recipe! Everyone loves it ♡