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 is 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 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 don’t pop up in the cheesecake. The sugar is just to sweeten the deal.
Graham Cracker Crumbs
Pre-Crushed vs Crushing Yourself
The quality of store-bought graham cracker crumbs has changed in the last few years and they seem to be less flavorful and have a different texture. When possible, I recommend the full sheets of honey-flavored graham crackers and crushing them yourself or utilizing a food processor.
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 crackers left on the plate, it is usually because they were not coated with butter.
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 at 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 it.
To make the cheesecake filling, grab a hand mixer (or stand mixer with paddle attachment) and beat the cream cheese until it’s creamy, and then just the sugar into the cream cheese. 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 a more loose consistency.
Next, add the vanilla extract and sour cream. Lastly, add 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.
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.
Tips for a Cheesecake Water Bath
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.
- Place your foil-wrapped springform pan with the cheesecake in it into a slightly larger pan and carefully place it into the oven.
- Pour the water into the larger pan, 3-4 inches deep, OR about halfway up the side of the springform pan. Using a teapot with hot water works very well, as it is easy to pour and the water is already hot.
- To keep the water from getting into the cheesecake, wrap the outside of the pan with 2 layers of heavy-duty tin foil.
How to Store and Freeze Cheesecake
Cheesecake absolutely needs to be refrigerated. I prefer to use an airtight container to store cheesecake. (The less air it is exposed to, the longer it may last.) Cheesecake usually lasts about 3 days when stored correctly. If you do not have an airtight container, wrap it tightly in plastic wrap.
Freezing cheesecake is a great option as it holds up well, but not for long. To freeze, either cut into individual pieces or freeze what is leftover. Wrap it tightly in plastic wrap and then place in a freezer-safe plastic bag or wrap in aluminum foil. Be sure to label and date. It should last about 1 month.
More Cheesecake Recipes
Perfect Cheesecake
Ingredients
CRUST:
- 1½ cups graham cracker crumbs
- 2 tablespoons granulated sugar
- ⅓ cup unsalted butter, melted
FILLING:
- 4 packages (8 oz. each) cream cheese, softened
- 1¼ cups (250g) superfine granulated sugar
- ½ cup sour cream, room temperature
- 2 teaspoons vanilla extract
- 5 large eggs, room temperature
TOPPING:
- ½ cup sour cream, room temperature
- 2 teaspoons confectioners' sugar
Instructions
- Preheat the oven to 350°F.
CRUST:
- Mix graham cracker crumbs, sugar, and butter. Make sure all graham crackers are coated in butter and that it is a coarse sand consistency.
- Press crust onto the 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. Set aside.
FILLING:
- Use an electric mixer or stand mixer fitted with the whisk attachment to mix cream cheese until creamed.
- Beat in the sugar and scrape down the sides of the bowl.
- Add in the sour cream and vanilla.
- 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.
- Pour the filling in the crust. Carefully place the cheesecake into the pan and then place both in the oven. Fill with halfway up the side of the springform pan with water. (Pan inside pan water bath, see notes for more information.)
- Bake until the top of the cheesecake turns golden, about 60 – 70 minutes. Remove from oven. Let the cheesecake cool on a wire rack.
TOPPING:
- Combine sour cream and sugar; spread over cheesecake. Cover and refrigerate at least 4 hours. I recommend letting it chill overnight.
Video
Notes
Tips for a Cheesecake Water Bath (Step #5 above)
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.- To keep the water from getting into the cheesecake, wrap the outside of the pan with 2 layers of heavy-duty tin foil.
- Place your foil-wrapped springform pan with the cheesecake in it into a slightly larger pan and carefully place it into the oven.
- Pour water into the larger pan, 3-4 inches deep, OR about halfway up the side of the springform pan. Using a teapot with hot water works very well, as it is easy to pour and the water is already hot.
Did you make this recipe?
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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.
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.
Hi, can sour cream be substituted with yogurt?
I haven’t made that substitution, but you could always try it and taste it before adding to cheesecake.
Can I add any chopped up recess peanut butter cups inside of the cheesecake mix before I bake it?
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.
Our favorite recipe! Everyone loves it ♡
I was wondering, do you bake the cheesecake at 350 as well? I didn’t see another temperature listed.
Hello! I was wondering if I can substitute mink sugar in place of the granulated sugar? Not sure how that will affect the cheesecake??? Any idea?
Easy and My family loved it ! It will be my go to recipe for a great tasting cheesecake ! Sharing the recipe with everyone !
I only gave it 4 stars because it needed a small, but important tweak. This is how I was taught to make a cheesecake by my mother 40 years ago with one exception. When it comes to adding the eggs, separate them. Mix in the yolks first. Whip the egg whites until fluffy and then gently fold them into the batter. This adds an extra light and airy texture. This is the best recipe. The sour cream glaze is the perfect pairing.
This is the first cheesecake I’ve ever made. I came into the experience of making the cheesecake with low confidence because all my friends were doubtful I’d be successful. They said cheesecake is “very complicated” to make. But I followed the recipe’s directions and it came out amazing! Literally the best cheesecake I’ve ever had!