🕷️ Crawler Inspector

[Skip to content](https://cookiesandcups.com/perfect-cheesecake/#content) - [Cookbook](https://cookiesandcups.com/about-me/cookbook/) - [Shop](https://cookiesandcups.com/shop/) - [My Favs](https://cookiesandcups.com/favorites/) [](https://cookiesandcups.com/)[](https://cookiesandcups.com/) - [Recipe Finder](https://cookiesandcups.com/recipe-finder/) - [Dessert](https://cookiesandcups.com/recipes/dessert/) - [Brownies and Blondies](https://cookiesandcups.com/recipes/dessert/brownies-blondies/) - [Cakes](https://cookiesandcups.com/recipes/dessert/cakes/) - [Candy & Truffles](https://cookiesandcups.com/recipes/dessert/candy-truffles/) - [Cheesecake](https://cookiesandcups.com/recipes/dessert/cheesecake/) - [Cobblers and Crisps](https://cookiesandcups.com/recipes/dessert/cobblers-and-crisps/) - [Cookies](https://cookiesandcups.com/recipes/cookies/) - [Cupcakes](https://cookiesandcups.com/recipes/dessert/cupcakes/) - [Krispie Treats](https://cookiesandcups.com/recipes/dessert/krispie-treats/) - [Cake Mix Recipes](https://cookiesandcups.com/recipes/dessert/cake-mix-recipes/) - [No Bake Desserts](https://cookiesandcups.com/recipes/dessert/no-bake-desserts/) - [Pie](https://cookiesandcups.com/recipes/dessert/pie/) - [Breakfast](https://cookiesandcups.com/recipes/breakfast/) - [Dinner](https://cookiesandcups.com/recipes/dinner/) - [Quick Dinner Ideas](https://cookiesandcups.com/recipes/dinner/30-minute-meals/) - [Beef Dinners](https://cookiesandcups.com/recipes/dinner/beef-dinners/) - [Casseroles](https://cookiesandcups.com/recipes/dinner/casseroles/) - [Chicken Dinners](https://cookiesandcups.com/recipes/dinner/chicken-dinners/) - [Pasta and Pizza](https://cookiesandcups.com/recipes/dinner/pasta-pizza/) - [Soup](https://cookiesandcups.com/recipes/dinner/soup/) - [Salad](https://cookiesandcups.com/recipes/sides-appetizers-dips/salad/) - [Sides, Appetizers & Dips](https://cookiesandcups.com/recipes/sides-appetizers-dips/) - [Method](https://cookiesandcups.com/recipes/cooking-method/) - [Air Fryer](https://cookiesandcups.com/recipes/cooking-method/air-fryer/) - [Instant Pot](https://cookiesandcups.com/recipes/cooking-method/instant-pot/) - [Slow Cooker](https://cookiesandcups.com/recipes/cooking-method/slow-cooker/) - [Bread](https://cookiesandcups.com/recipes/breads/) - [Yeasted Breads](https://cookiesandcups.com/recipes/breads/yeasted-breads/) - [Banana Bread](https://cookiesandcups.com/recipes/breads/banana-bread/) - [Quick Breads](https://cookiesandcups.com/recipes/breads/quick-breads/) - [Holidays](https://cookiesandcups.com/recipes/holidays/) - [About](https://cookiesandcups.com/about-me/) - [Life & Travel](https://cookiesandcups.com/life-travel/) - [Baking Tips](https://cookiesandcups.com/baking-tips/) - [Contact](https://cookiesandcups.com/contact/) [](https://cookiesandcups.com/)[](https://cookiesandcups.com/) [Cookies & Cups](https://cookiesandcups.com/) \> [Recipes](https://cookiesandcups.com/recipes/) \> [Dessert](https://cookiesandcups.com/recipes/dessert/) \> [Cheesecake](https://cookiesandcups.com/recipes/dessert/cheesecake/) \> Easy Cheesecake Recipe # Easy Cheesecake Recipe By: [Shelly](https://cookiesandcups.com/about-me/ "About Shelly") Posted: Sep 7, 2019 Updated: Jul 29, 2023 [471 Comments](https://cookiesandcups.com/perfect-cheesecake/#comments) [★★★★★5 from 153 reviews](https://cookiesandcups.com/perfect-cheesecake/#comments "Comment on and rate this recipe")     [Jump to Recipe](https://cookiesandcups.com/perfect-cheesecake/#tasty-recipes-25884-jump-target)[Print Recipe](https://cookiesandcups.com/perfect-cheesecake/print/25884/) [Save](https://cookiesandcups.com/perfect-cheesecake/) [My Favorites](https://cookiesandcups.com/favorites/) This **cheesecake recipe** comes out perfect every time, with a luscious, creamy filling in a graham cracker crust! Plus my tips for how to make the BEST cheesecake, even if it’s your first time.  Cheesecake is one of those recipes that can be intimidating but it doesn’t have to be. Making cheesecake at home can be super simple with the right technique and attention to detail. In this post, I’m going to show you how to make the best cheesecake ever with step-by-step instructions. The end result is a creamy cheesecake in a buttery graham cracker crust. And once you’ve mastered this basic recipe, you’ll be excited to make variations like [pumpkin cheesecake](https://cookiesandcups.com/pumpkin-cheesecake-recipe/) or [brownie cheesecake](https://cookiesandcups.com/peanut-butter-cup-brownie-cheesecake/). ## Why You’ll Love This Cheesecake Recipe Here are a few reasons I truly believe this is the best cheesecake recipe out there. - **Perfect for beginners.** There’s nothing complicated about this recipe, so even if you’ve never made a cheesecake before you’ll be able to follow along just fine. Plus I have lots of tips below as well. - **Only a few ingredients.** There’s just a handful of ingredients in both the crust and the filling. Most of them are pantry staples too\! - **Easy to customize.** Once you have this base recipe down, you can experiment with different variations. You can also add fun toppings, like chocolate sauce or cherry pie filling. Craving more cheesecake? Check out my [mini cheesecakes](https://cookiesandcups.com/mini-cheesecakes-with-graham-cracker-crust/), [sour cream cheesecake](https://cookiesandcups.com/sour-cream-cheesecake/), and [no bake cheesecake](https://cookiesandcups.com/no-bake-cheesecake/) too\! ## What You’ll Need Let’s start with a quick look at the ingredients for this cheesecake recipe. (See the recipe card at the bottom of this post for amounts.) There is nothing complicated here! Simple ingredients often make the most amazing desserts. Here’s what you’ll need: - **Graham crackers** – Crushed into crumbs for the graham cracker crust. - **Butter** – Helps to hold the crust together. - **Sugar** – Used in both the crust and the cheesecake filling. - **Salt** – Balances the sweetness in the crust. - **Cream cheese** – Be sure to use full-fat cream cheese. Reduced fat does not have the same consistency and can make the filling runny. - **Sour cream** – Adds the classic cheesecake tanginess to the filling. - **Vanilla extract** – For flavor. - **Eggs** – Help to hold the cheesecake filling together.   ## How to Make a Cheesecake So are you ready to make cheesecake? I’m breaking down all the easy steps for you…Let’s do this\!   Crush graham crackers.   Make the crust.   Add to your pan. - **Prepare the pan.** Double wrap the bottom of your 9- inch [springform pan](https://rstyle.me/+Zh67adjdUSmE35qRrb68aQ) with foil, ensuring the layers are overlapped to prevent water from getting into the pan. Preheat the oven to 350F. - **Make the crust.** Combine the graham cracker crumbs, butter, sugar, and salt. Press into the bottom and up the sides of the pan. - **Bake the crust.** Bake for 8-10 minutes, until lightly golden. Set aside.   Make the filling.   Add to crust.   Bake. - **Make the cheesecake filling.** Mix the cream cheese and sugar on medium until smooth. Turn the speed to low and add the sour cream and vanilla. Scrape the sides of the bowl as necessary. Add the eggs one at a time, until just mixed. Pour the filling into the crust and spread evenly. - **Add the water bath.** Place the springform pan in another large pan. Fill 3/4″ inch deep with very hot water. - **Bake.** Bake the cheesecake for 60-70 minutes, until the center is almost set. Run a knife around the rim to gently loosen the cake. - **Cool.** Cool the homemade cheesecake at room temperature for an hour, then cover and refrigerate for 6 hours or overnight. - **Enjoy.** Release the sides of the springform pan before slicing. ## How to Use a Water Bath (Easy Method) Intimidated by the water bath portion of this easy cheesecake recipe? Don’t be! It’s actually super simple\!   Seal the edges with foil.   Add HOT water. - **Wrap the pan tightly with foil.** First, DOUBLE wrap the bottom of your pan in foil. You bake a cheesecake in a water bath, and the foil is just a preventative measure so water doesn’t leak in and cause your crust to get soggy\! - **Set the springform pan in a larger pan.** Once you’ve added the cheesecake filling to the pan, you’ll want to place it in a larger pan. I use my half sheet pan but you can use any shape, as long as the spring form fits inside. - **Add water.** Pour very hot water into the larger pan. Just make sure to not pour it higher than the foil! 3/4 inch is the sweet spot for me. ### How do I know when my cheesecake is done? The outside should be set, while the inside should jiggle ever so slightly. This means it’s done. If you bake the cheesecake long enough that the center is set, it is over baked. Over baking ALSO causes cracking, which is what you’re trying to avoid.   ## Tips for Success - **Pre-bake your crust\!** It only takes a few extra minutes and ensures you have a sturdy crust that won’t get soggy. - **Make sure all your ingredients are at room temperature.** This includes the eggs, cream cheese, and sour cream. Room-temperature ingredients will combine much easier, which will result in a cheesecake flipping without lumps. - **Don’t over mix your cheesecake.** This is one of the most important tips for making a homemade cheesecake. Over mixing will incorporate too much air into the filling and cause it to crack as it’s baking. - **Don’t open the oven.** Resist all temptation to open the oven before the 60 minute mark, as you want all the hot air inside to cook the cheesecake. - **Avoid overbaking.** The cheesecake should still be a bit jiggly in the center. Overbaking can cause the cheesecake to crack. - **Don’t skimp on chill time.** And don’t go straight to the fridge either. You need to let your cheesecake chill for at least an hour at room temperature before covering and refrigerating. ### What do I do if my cheesecake cracks? All is not lost if you see a crack in your cheesecake! Usually, this is just a cosmetic thing. To fix it you can top your cheesecake with whipped cream, or with cherry pie filling. The crack will be hidden and your cheesecake will still taste amazing\!   ## Cheesecake Topping Ideas Now, don’t get me wrong – you can enjoy this cheesecake exactly as it is. And it will be absolutely delicious! But if you want a little something extra, here are a few ideas: - Chocolate syrup - [Caramel sauce](https://cookiesandcups.com/microwave-caramel-sauce/) - Fresh berries - Cherry pie filling - Fruit compote - Chocolate shavings - Peanut butter sauce   ## How to Store - **Store in the fridge:** Cheesecake can be stored in the fridge for up to 5 days. Keep it in the springform mold to hold its shape and cover it with saran wrap until you plan to serve it. Wait to add your toppings, if any, until you serve it. - **Can I freeze it?** Yes! To freeze your cheesecake allow it to cool completely on the stovetop and set in the fridge. Then you can freeze it by wrapping it in a couple of layers of plastic wrap, plus a couple of layers of tin foil. Cheesecake will keep in the freezer for a few months. When you are ready to eat your cheesecake, transfer it to the fridge to thaw overnight. ## More Cheesecake Recipes to Try - [Sugar Cookie Cheesecake](https://cookiesandcups.com/sugar-cookie-cheesecake/) - [Lemon Meringue Cheesecake](https://cookiesandcups.com/lemon-meringue-cheesecake/) - [Peanut Butter Cup Brownie Cheesecake](https://cookiesandcups.com/peanut-butter-cup-brownie-cheesecake/) - [Boston Cream Pie Cheesecake](https://cookiesandcups.com/boston-cream-pie-cheesecake/) - [Smores Cheesecake](https://cookiesandcups.com/smores-cheesecake/) [Print](https://cookiesandcups.com/perfect-cheesecake/print/25884/) clock icon cutlery icon flag icon folder icon instagram icon pinterest icon facebook icon print icon squares icon heart icon heart solid icon   ## Easy Cheesecake Recipe *5 Stars* *4 Stars* *3 Stars* *2 Stars* *1 Star* 4\.9 from 153 reviews - Author: Shelly - Prep Time: 20 minutes - Cook Time: 70 minutes - Total Time: 90 minutes + chill time - Yield: 12 1x - Category: Dessert - Method: Oven - Cuisine: American [Rate](https://cookiesandcups.com/perfect-cheesecake/#respond) [Print Recipe](https://cookiesandcups.com/perfect-cheesecake/print/25884/) [Pin]() *** ### Description This easy cheesecake recipe comes out perfect every time, with a luscious, creamy filling in a graham cracker crust! Plus my tips for how to make the BEST cheesecake, even if it’s your first time. *** ### Ingredients Scale 1x 2x 3x **Crust** - 1 3/4 cups Graham Cracker Crumbs (about 15 full crackers) - 1/3 cup butter, melted - 1/4 cup granulated sugar - 1/2 teaspoon kosher salt #### Cheesecake - 4 (8 ounce) packages Cream Cheese, room temperature (32- ounces in total) - 1 cup granulated sugar - 1/2 cup sour cream, room temperature - 2 teaspoons vanilla - 3 eggs, room temperature *** ### Instructions #### Make the Crust 1. Double wrap the bottom of a 9- inch springform pan with foil, sealing it tightly to prevent water from getting into the pan. 2. Preheat oven to 350°F. 3. In a large bowl mix the graham cracker crumbs, butter, granulated sugar, and salt together evenly. 4. Press the mixture into the bottom and up the sides of 9-inch springform pan. 5. Bake the crust for 8-10 minutes, or until lightly golden. Set aside while you make the cheesecake filling. #### Make the Cheesecake 1. In the bowl of your [stand mixer](https://amzn.to/3SmaXeF) fitted with the [paddle attachment](https://amzn.to/2yvedg5), mix the cream cheese and sugar on medium speed, until smooth, scraping the sides of the bowl as necessary. 2. Turn the mixer to low and add the sour cream and vanilla; mix well, scraping sides of the bowl as necessary. 3. Add the eggs, 1 at a time, mixing on low speed after each addition just until mixed. Don’t over mix. 4. Pour the filling over crust and spread evenly. 5. Place the springform pan into a larger pan and pour very hot water into the pan, until it’s 3/4- inch deep, careful to make sure the water level doesn’t come up higher than the foil. 6. Bake for 60-70 minutes or until the center is almost set. The center will still jiggle while the edges will be set. 7. Carefully run a knife around the rim of pan to loosen cake. 8. Allow the cheesecake to cool at room temperature for at least an hour, then cover and transfer into the refrigerator for 6 hours or overnight. 9. Release the sides of the springform pan before slicing. ### Notes Store airtight, refrigerated for up to 5 days. ### Nutrition - **Serving Size:** 1 Slice - **Calories:** 372 - **Sugar:** 23\.2 g - **Sodium:** 244\.8 mg - **Fat:** 27\.9 g - **Carbohydrates:** 27\.2 g - **Protein:** 4\.4 g - **Cholesterol:** 119\.1 mg ### Did you make this recipe? Tag [@cookiesandcups](https://www.instagram.com/cookiesandcups/) on Instagram and hashtag it [\#cookiesandcups](https://www.instagram.com/explore/tags/cookiesandcups/) ### Want To Save This Recipe? [Save Recipe](https://cookiesandcups.com/perfect-cheesecake/) [My Favorites](https://cookiesandcups.com/favorites/) ### Find more recipes like this: - [Baking Tips](https://cookiesandcups.com/baking-tips/) - [Cheesecake](https://cookiesandcups.com/recipes/dessert/cheesecake/) - [Dessert](https://cookiesandcups.com/recipes/dessert/) - [Easter](https://cookiesandcups.com/recipes/holidays/easter/) - [Recipes](https://cookiesandcups.com/recipes/) - [Valentines Day](https://cookiesandcups.com/recipes/holidays/valentines-day/) [PIN](https://www.pinterest.com/cookiesandcups/) for later:   ### Post navigation [  Previous Post Norwegian Chocolate Chip Cookies](https://cookiesandcups.com/norwegian-chocolate-chip-cookies/) [Next Post The Best Coffee Cake Recipe Ever  ](https://cookiesandcups.com/the-best-coffee-cake-recipe-ever/) ### You might also like... [](https://cookiesandcups.com/no-bake-cheesecake/) ### [The Best No Bake Cheesecake Recipe](https://cookiesandcups.com/no-bake-cheesecake/) [](https://cookiesandcups.com/cheesecake-stuffed-chocolate-chip-cookies/) ### [Cheesecake Stuffed Chocolate Chip Cookies](https://cookiesandcups.com/cheesecake-stuffed-chocolate-chip-cookies/) [](https://cookiesandcups.com/oreo-cheesecake-cookies/) ### [Oreo Cheesecake Cookies](https://cookiesandcups.com/oreo-cheesecake-cookies/) [](https://cookiesandcups.com/instant-pot-salted-caramel-cheesecake-2/) ### [Caramel Instant Pot Cheesecake](https://cookiesandcups.com/instant-pot-salted-caramel-cheesecake-2/) ### Rate this recipe and share a comment [Cancel Reply](https://cookiesandcups.com/perfect-cheesecake/#respond) ### 471 comments on “Easy Cheesecake Recipe” ### Newer Comments\<span class="webicon-angle-right"\>\</span\> [Older Comments](https://cookiesandcups.com/perfect-cheesecake/comment-page-26/#comments) 1. **Rose** [Jul 5, 2025 at 7:26 pm](https://cookiesandcups.com/perfect-cheesecake/comment-page-27/#comment-575617) I have made this multiple times and it’s my favorite cheesecake recipe! I wanted to bring cheesecake into work for a potluck, but it can be messy to slice/serve. So today I made minis! Thought I’d comment the changes in case anyone else is curious. I put cupcake papers in 2 12-count muffin tins. I put a layer of crust at the bottom of each, baked for 4 minutes. You’ll need less than half the ingredients for the crust, but the filling quantities are the same. I baked each muffin tin for 26 minutes – I did them one at a time because I only have one tin for a water bath. They turned out really well! Thanks for this recipe\! [Reply](https://cookiesandcups.com/perfect-cheesecake/#comment-575617) 2. **Tyler Tyler** [Jun 18, 2025 at 11:20 pm](https://cookiesandcups.com/perfect-cheesecake/comment-page-27/#comment-574658) Use 8-inch… 9-inch… 10-inch Springform pan? So where’s the part that says what size springform pan is best for this recipe? [Reply](https://cookiesandcups.com/perfect-cheesecake/#comment-574658) 1. **Shelly** [Jun 20, 2025 at 9:28 am](https://cookiesandcups.com/perfect-cheesecake/comment-page-27/#comment-574703) t’s there in step \#4 in the recipe card! I use a 9- inch\! [Reply](https://cookiesandcups.com/perfect-cheesecake/#comment-574703) 3. **Syndi** [Apr 24, 2025 at 1:03 am](https://cookiesandcups.com/perfect-cheesecake/comment-page-27/#comment-572943) I have been making this recipe since 2018. Anytime I teach family, and friends, or people I meet, I always use this recipe. It took me 10 different recipes to finally find this one and I will only use this one. I have used this recipe to make 9″ or 4″ size cakes. It’s a great recipe for a base and then add toppings or other flavors. I have made plain with fruit, pumpkin, Caramel Apple or Chocolate topping with chocolate covered strawberries. Love the taste and it never fails. The only thing I do differently is I will put the waterbath on the bottom rack and the cake on the middle rack. For some reason water always gets in the cake. I will also use foil on the bottom and up the sides and also use a turkey cooking bag over the foil to create a lip to help with the steam process. Great recipe! Thank you for sharing. [Reply](https://cookiesandcups.com/perfect-cheesecake/#comment-572943) 1. **Shelly** [Apr 24, 2025 at 1:17 pm](https://cookiesandcups.com/perfect-cheesecake/comment-page-27/#comment-572954) Love hearing tried and true reviews like this! I think this is a pretty foolproof recipe for cheesecake and I’m glad you agree\! [Reply](https://cookiesandcups.com/perfect-cheesecake/#comment-572954) 4. **Colleen** [Oct 19, 2024 at 10:56 pm](https://cookiesandcups.com/perfect-cheesecake/comment-page-27/#comment-570154) I have been using this recipe for 6 years! It is a family favorite. I’ve been other cheese cakes and nothing compares to this one! It’s a keeper\! [Reply](https://cookiesandcups.com/perfect-cheesecake/#comment-570154) ### Newer Comments\<span class="webicon-angle-right"\>\</span\> [Older Comments](https://cookiesandcups.com/perfect-cheesecake/comment-page-26/#comments)  Get your butter up to room temperature, because we have some cookies to bake! I started this site to justify my love for sweet treats, but realized my family actually needed real food too! So if you're looking for a great chocolate chip cookie recipe alongside an easy dinner idea, you're in the right place\! ## Get My Newsletter and Join the Fun!\!  Get recipes & fun goodies delivered right to your inbox!\! [GET YOUR RECIPES\!](https://cookiesandcups.com/perfect-cheesecake/) *This site participates in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means to earn a small fee by linking to Amazon.com and affiliated sites.* ### As Seen On:               ### What’s Trending Now - [](https://cookiesandcups.com/sour-cream-blueberry-bundt-cake/) - [](https://cookiesandcups.com/salted-brown-butter-chocolate-chip-cookies/) - [](https://cookiesandcups.com/crumbl-cookie-recipe-copycat-chocolate-chip-cookie/) - [](https://cookiesandcups.com/creamy-beef-pasta-recipe/) - [](https://cookiesandcups.com/perfect-carrot-cake/) - [](https://cookiesandcups.com/easy-cinnamon-roll-cake/) - [](https://cookiesandcups.com/slow-cooker-crack-chicken/) - [](https://cookiesandcups.com/dont-hate-me-because-im-butter-ful/) - [](https://cookiesandcups.com/chocolate-chip-walnut-cookies/) - [](https://cookiesandcups.com/banana-blondies/) [](https://cookiesandcups.com/) - [Recipe Finder](https://cookiesandcups.com/recipe-finder/) - [Cookies](https://cookiesandcups.com/recipes/cookies/) - [Cakes](https://cookiesandcups.com/recipes/dessert/cakes/) - [Cupcakes](https://cookiesandcups.com/recipes/dessert/cupcakes/) - [Desserts](https://cookiesandcups.com/recipes/dessert/) - [Dinners](https://cookiesandcups.com/recipes/dinner/) - [Recipe Finder](https://cookiesandcups.com/recipe-finder/) - [Method](https://cookiesandcups.com/recipes/cooking-method/) - [Instant Pot](https://cookiesandcups.com/recipes/cooking-method/instant-pot/) - [One Pot Meals](https://cookiesandcups.com/recipes/dinner/one-pot-meals/) - [Slow Cooker](https://cookiesandcups.com/recipes/cooking-method/slow-cooker/) - [Holidays & Occassions](https://cookiesandcups.com/recipes/holidays/) - [Meal](https://cookiesandcups.com/recipes/) - [Breakfast](https://cookiesandcups.com/recipes/breakfast/) - [Dinner Ideas](https://cookiesandcups.com/recipes/dinner/) - [Sides, Appetizers & Dips](https://cookiesandcups.com/recipes/sides-appetizers-dips/) - [Dessert](https://cookiesandcups.com/recipes/dessert/) - [Baking Tips](https://cookiesandcups.com/baking-tips/) - [About Me](https://cookiesandcups.com/about-me/) - [Shop](https://cookiesandcups.com/shop/) [My Favorites](https://cookiesandcups.com/perfect-cheesecake/) - [Recipe Finder](https://cookiesandcups.com/recipe-finder/) - [Method](https://cookiesandcups.com/recipes/cooking-method/) - [Instant Pot](https://cookiesandcups.com/recipes/cooking-method/instant-pot/) - [One Pot Meals](https://cookiesandcups.com/recipes/dinner/one-pot-meals/) - [Slow Cooker](https://cookiesandcups.com/recipes/cooking-method/slow-cooker/) - [Holidays & Occassions](https://cookiesandcups.com/recipes/holidays/) - [Meal](https://cookiesandcups.com/recipes/) - [Breakfast](https://cookiesandcups.com/recipes/breakfast/) - [Dinner Ideas](https://cookiesandcups.com/recipes/dinner/) - [Sides, Appetizers & Dips](https://cookiesandcups.com/recipes/sides-appetizers-dips/) - [Dessert](https://cookiesandcups.com/recipes/dessert/) © 2026 Cookies and Cups - [Privacy](https://cookiesandcups.com/privacy/) - [Disclosure](https://cookiesandcups.com/disclosure/) - [Accessibility](https://cookiesandcups.com/accessibility/) Site By [Swift Horse Marketing ](https://swifthorsemarketing.com/)   ## Never Miss A Recipe\! Delivered Straight to Your Inbox, For Free\! × Scroll to Top

By: [Shelly](https://cookiesandcups.com/about-me/ "About Shelly") Posted: Sep 7, 2019 Updated: Jul 29, 2023 This **cheesecake recipe** comes out perfect every time, with a luscious, creamy filling in a graham cracker crust! Plus my tips for how to make the BEST cheesecake, even if it’s your first time.  Cheesecake is one of those recipes that can be intimidating but it doesn’t have to be. Making cheesecake at home can be super simple with the right technique and attention to detail. In this post, I’m going to show you how to make the best cheesecake ever with step-by-step instructions. The end result is a creamy cheesecake in a buttery graham cracker crust. And once you’ve mastered this basic recipe, you’ll be excited to make variations like [pumpkin cheesecake](https://cookiesandcups.com/pumpkin-cheesecake-recipe/) or [brownie cheesecake](https://cookiesandcups.com/peanut-butter-cup-brownie-cheesecake/). ## Why You’ll Love This Cheesecake Recipe Here are a few reasons I truly believe this is the best cheesecake recipe out there. - **Perfect for beginners.** There’s nothing complicated about this recipe, so even if you’ve never made a cheesecake before you’ll be able to follow along just fine. Plus I have lots of tips below as well. - **Only a few ingredients.** There’s just a handful of ingredients in both the crust and the filling. Most of them are pantry staples too\! - **Easy to customize.** Once you have this base recipe down, you can experiment with different variations. You can also add fun toppings, like chocolate sauce or cherry pie filling. Craving more cheesecake? Check out my [mini cheesecakes](https://cookiesandcups.com/mini-cheesecakes-with-graham-cracker-crust/), [sour cream cheesecake](https://cookiesandcups.com/sour-cream-cheesecake/), and [no bake cheesecake](https://cookiesandcups.com/no-bake-cheesecake/) too\! ## What You’ll Need Let’s start with a quick look at the ingredients for this cheesecake recipe. (See the recipe card at the bottom of this post for amounts.) There is nothing complicated here! Simple ingredients often make the most amazing desserts. Here’s what you’ll need: - **Graham crackers** – Crushed into crumbs for the graham cracker crust. - **Butter** – Helps to hold the crust together. - **Sugar** – Used in both the crust and the cheesecake filling. - **Salt** – Balances the sweetness in the crust. - **Cream cheese** – Be sure to use full-fat cream cheese. Reduced fat does not have the same consistency and can make the filling runny. - **Sour cream** – Adds the classic cheesecake tanginess to the filling. - **Vanilla extract** – For flavor. - **Eggs** – Help to hold the cheesecake filling together.  ## How to Use a Water Bath (Easy Method) Intimidated by the water bath portion of this easy cheesecake recipe? Don’t be! It’s actually super simple\!  Seal the edges with foil.  Add HOT water. - **Wrap the pan tightly with foil.** First, DOUBLE wrap the bottom of your pan in foil. You bake a cheesecake in a water bath, and the foil is just a preventative measure so water doesn’t leak in and cause your crust to get soggy\! - **Set the springform pan in a larger pan.** Once you’ve added the cheesecake filling to the pan, you’ll want to place it in a larger pan. I use my half sheet pan but you can use any shape, as long as the spring form fits inside. - **Add water.** Pour very hot water into the larger pan. Just make sure to not pour it higher than the foil! 3/4 inch is the sweet spot for me. ### How do I know when my cheesecake is done? The outside should be set, while the inside should jiggle ever so slightly. This means it’s done. If you bake the cheesecake long enough that the center is set, it is over baked. Over baking ALSO causes cracking, which is what you’re trying to avoid.  ## Tips for Success - **Pre-bake your crust\!** It only takes a few extra minutes and ensures you have a sturdy crust that won’t get soggy. - **Make sure all your ingredients are at room temperature.** This includes the eggs, cream cheese, and sour cream. Room-temperature ingredients will combine much easier, which will result in a cheesecake flipping without lumps. - **Don’t over mix your cheesecake.** This is one of the most important tips for making a homemade cheesecake. Over mixing will incorporate too much air into the filling and cause it to crack as it’s baking. - **Don’t open the oven.** Resist all temptation to open the oven before the 60 minute mark, as you want all the hot air inside to cook the cheesecake. - **Avoid overbaking.** The cheesecake should still be a bit jiggly in the center. Overbaking can cause the cheesecake to crack. - **Don’t skimp on chill time.** And don’t go straight to the fridge either. You need to let your cheesecake chill for at least an hour at room temperature before covering and refrigerating. ### What do I do if my cheesecake cracks? All is not lost if you see a crack in your cheesecake! Usually, this is just a cosmetic thing. To fix it you can top your cheesecake with whipped cream, or with cherry pie filling. The crack will be hidden and your cheesecake will still taste amazing\!  ## Cheesecake Topping Ideas Now, don’t get me wrong – you can enjoy this cheesecake exactly as it is. And it will be absolutely delicious! But if you want a little something extra, here are a few ideas: - Chocolate syrup - [Caramel sauce](https://cookiesandcups.com/microwave-caramel-sauce/) - Fresh berries - Cherry pie filling - Fruit compote - Chocolate shavings - Peanut butter sauce  ## How to Store - **Store in the fridge:** Cheesecake can be stored in the fridge for up to 5 days. Keep it in the springform mold to hold its shape and cover it with saran wrap until you plan to serve it. Wait to add your toppings, if any, until you serve it. - **Can I freeze it?** Yes! To freeze your cheesecake allow it to cool completely on the stovetop and set in the fridge. Then you can freeze it by wrapping it in a couple of layers of plastic wrap, plus a couple of layers of tin foil. Cheesecake will keep in the freezer for a few months. When you are ready to eat your cheesecake, transfer it to the fridge to thaw overnight. [Print](https://cookiesandcups.com/perfect-cheesecake/print/25884/) *** ### Description This easy cheesecake recipe comes out perfect every time, with a luscious, creamy filling in a graham cracker crust! Plus my tips for how to make the BEST cheesecake, even if it’s your first time. *** **Crust** - 1 3/4 cups Graham Cracker Crumbs (about 15 full crackers) - 1/3 cup butter, melted - 1/4 cup granulated sugar - 1/2 teaspoon kosher salt #### Cheesecake - 4 (8 ounce) packages Cream Cheese, room temperature (32- ounces in total) - 1 cup granulated sugar - 1/2 cup sour cream, room temperature - 2 teaspoons vanilla - 3 eggs, room temperature *** #### Make the Crust 1. Double wrap the bottom of a 9- inch springform pan with foil, sealing it tightly to prevent water from getting into the pan. 2. Preheat oven to 350°F. 3. In a large bowl mix the graham cracker crumbs, butter, granulated sugar, and salt together evenly. 4. Press the mixture into the bottom and up the sides of 9-inch springform pan. 5. Bake the crust for 8-10 minutes, or until lightly golden. Set aside while you make the cheesecake filling. #### Make the Cheesecake 1. In the bowl of your [stand mixer](https://amzn.to/3SmaXeF) fitted with the [paddle attachment](https://amzn.to/2yvedg5), mix the cream cheese and sugar on medium speed, until smooth, scraping the sides of the bowl as necessary. 2. Turn the mixer to low and add the sour cream and vanilla; mix well, scraping sides of the bowl as necessary. 3. Add the eggs, 1 at a time, mixing on low speed after each addition just until mixed. Don’t over mix. 4. Pour the filling over crust and spread evenly. 5. Place the springform pan into a larger pan and pour very hot water into the pan, until it’s 3/4- inch deep, careful to make sure the water level doesn’t come up higher than the foil. 6. Bake for 60-70 minutes or until the center is almost set. The center will still jiggle while the edges will be set. 7. Carefully run a knife around the rim of pan to loosen cake. 8. Allow the cheesecake to cool at room temperature for at least an hour, then cover and transfer into the refrigerator for 6 hours or overnight. 9. Release the sides of the springform pan before slicing. ### Notes Store airtight, refrigerated for up to 5 days. ### Nutrition - **Serving Size:** 1 Slice - **Calories:** 372 - **Sugar:** 23\.2 g - **Sodium:** 244\.8 mg - **Fat:** 27\.9 g - **Carbohydrates:** 27\.2 g - **Protein:** 4\.4 g - **Cholesterol:** 119\.1 mg [PIN](https://www.pinterest.com/cookiesandcups/) for later: