🕷️ Crawler Inspector

URL Lookup

Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 100 (from laksa045)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa100.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://naomicakes.com/easy-homemade-cheesecake-recipe/\')), getAhrefsUnparsedNoserviceFromURL(\'https://naomicakes.com/easy-homemade-cheesecake-recipe/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/naomicakes.com\/easy-homemade-cheesecake-recipe\/","crawl_time":1774901057,"first_indexed_time":1733581326,"http_code":200,"src_unparsed":"com,naomicakes!\/easy-homemade-cheesecake-recipe\/ s443","src_root_hash":"3262459973104688300","history_drop_reason":null,"meta_title":"Best Ever Easy Homemade Classic Cheesecake [Recipe] - NaomiCakes","meta_descriptions":["This easy homemade cheesecake recipe is one of the simplest and best around. It's rich and creamy; perfect for your favourite toppings."],"attrs_boilerpipe_text":"Easy homemade cheesecake… need I say more? You put the words “Cheese” and “Cake” together into one, and that pretty much says it all, does it not?\nIf you’ve been looking for the perfect cheesecake recipe to add to your collection (but like, one that truly gets the award for “the best cheesecake recipe” award), well you have found your one. This classic cheesecake recipe is the perfect backdrop for every topping: it’s creamy, it’s rich, it’s gorgeous, and it’s just… great. Baked on a buttery graham cracker crust, you can’t go wrong with this recipe.\nRead on for all of the tips and tricks that give this recipe its best results… and of course, for the recipe itself!\nFor those who don’t know: what is cheesecake?\nCheesecake can take different forms around the the world, but typically in the U.S. and Canada, they are found as a cake made with a thin crust on the bottom and a thick layer of creamy, vanilla scented, sweetened soft cheese on top. Cheesecakes come in baked and unbaked versions, with the baked versions usually containing eggs and sour cream with a more dense texture, and the unbaked versions being made with whipped cream and typically set with gelatine.  \nDifferent types of cheesecake\nThere are so many different types of cheesecakes out there, and I’m sure this is not an exhaustive list. Here are the ones I know about, and the comparison to which one I think is most like this recipe.\nNew York cheesecake \nThis is a classic cheesecake famous to New York. It is a rich, dense, baked cheesecake, with a creamy texture and irresistible flavor. NY cheesecake is typically served with a fruity topping like cherry pie filling.\nI would say that my recipe’s cheesecake filling is the most similar, of all these types, to a New York cheesecake. \nOther classic cheesecakes \nIf there’s another name for them, I don’t know it: but this is a regular cheesecake with a slightly lighter texture than the classic NY cheesecake, sometimes lightened with beaten egg white or whipped cream.\nNo-bake cheesecake\nA no-bake cheesecake recipe is typically very fluffy, free of eggs, lightened with whipped heavy cream and stabilized with gelatine. You will often find these made in a pie plate and served as a chilled cheesecake dessert.\nEuropean cheesecake\nThese are often much less sweet and have more of a cake base than the typical thin, cookie crust found on cheesecakes across North America. There are many different types of cheesecake to be had in Europe, but from my brief time living over there, I experienced several delicious versions, very unlike the cheesecakes I was used to back home.\nHow to keep your cheesecake from cracking\nThere are a few different methods out there for creating a crack-free cheesecake, but the ones I employ for making my own cheesecakes is the water bath under the cake while it bakes (the steam helps), and allowing the cake to rest in the oven after it is baked. The drastic temperature change can cause the cake to crack, which is why it’s important to allow the cake to begin cooling slowly.\nOther methods include wrapping the pan in tin foil and immersing it in a larger pan (such as a large roasting pan) of water, or, some people will say that keeping the oven door closed for an hour after baking the cake will do the trick; however, while I find that step useful, I don’t find it always sufficient to prevent my cheesecakes from cracking.\nThe butter in my crust keeps spilling out the bottom; how can I prevent this?\nThis is a problem I have often encountered, but I’ll just be honest with you here: I have no idea why this happens. If you, dear reader, have the solution: please, enlighten me!\nIf you’re as lost as I am, however, here’s what I recommend:\nPlace a pan of water below the cheesecake. This will not only help to prevent the cheesecake from cracking, it will also catch melted butter and prevent it from making a burned mess in your oven.\nWrap the outside of the pan with foil before you bake the cake.\nMake sure your springform pan (a cake pan with removable sides) has a good seal (ie, older pans may not seal as well and could be the reason for this problem). \nWhat makes a cheesecake dense or fluffy?\nBaked cheesecakes can be made to have a fluffier texture by the addition of beaten egg whites, folded into the filling after it is smooth. Unbaked cheesecakes are often made soft and light with the addition of real whipped cream. \nWhile I love cheesecakes in all shapes and sizes, my personal favorite is to make it like this recipe suggests: with a dense, rich, creamy texture. This cake is the perfect base for just about any topping!\nOccasions to serve cheesecake\nDessert. Need I say more? Any time you want to serve dessert, in my opinion, is the right occasion and the best way to serve cheesecake! \nServe this cake for weddings, birthdays, anniversaries, holidays and all manner of special occasions. Honestly, while I’ve been pregnant, I may or may not have been known to sometimes make myself cheesecake just-because. (Any occasion can be a special occasion if cheesecake is involved.)\nThe best cheesecake additions\nCheesecake additions are usually found in the form of different toppings, but one of my favourite things to add to the cake itself is some chocolate shavings or chocolate chips. Just stir these into the batter before baking, and there you go!\nYou can also use a combination of nuts and chocolate in the cake itself or stir some cinnamon or nutmeg into the cheesecake batter before baking as well.\nGreat cheesecake toppings \nThere are so many great things to put on top of your cheesecake. It’s hard to go wrong with just about anything on top of this goodness. Here are a few favorite toppings, however:\nFrozen berries (as picture in this post)\nFresh berries\nRaspberry sauce\nStrawberry sauce\nRhubarb sauce\nApple pie filling\nBlueberry lemon pie filling\nCherry pie filling\nLemon curd\nWhipping cream (check out\nthis great recipe for stabilized whipped cream\n, if you want to make cream decorations that last!)\nDark chocolate truffles\n\/ganache\nHomemade cheesecake crust variations\nCrusts for cheesecakes can be easily made from just about any type of cookie dough or crushed cookies with butter. I have had cheesecakes with shortbread crust, chocolate chip cookie crust, brownie crust… You name it. Basically, you just have to make sure the crust is fully baked before you pour the filling on top. Then, follow the recipe instructions, and bake the cake as directed.\nSome unique crust ideas:\nGraham cracker crumbs (as in this recipe)\nOreo cookie crust (made with crushed oreos and butter)\nCrushed digestive biscuits with butter \nGingersnap cookie crust (made with crushed gingersnap cookies)\nMixed nuts and seeds crust (finely chopped, mixed with cinnamon, ground flax, and butter)\nChocolate chip cookie crust\nShortbread cookie crust\nBrownie crust\nIs cheesecake gluten free?\nThe filling is gluten free, but the crust is not.  So if you have a gluten free cookie or crust recipe, you can bake it in the base of the pan first. Pour the filling over top of that, and bake as directed in the recipe. \nAlternately, you can make this recipe without graham crackers and go crust-free. Follow the baking directions as directed, and your cheesecake should come out perfectly!\nA note about pan sizes\nThis tutorial was made using an 8″ springform pan, making this cake a little taller for the pictures. You can use a 9″ round pan or an 8″ pan for this same recipe with great results.\nUsed in this recipe:\nIngredients (see recipe card)\nElectric hand held mixer\nMixing bowls\nMeasuring cups and spoons\nGlass measuring pitcher\nSpatula\nSpring form pan (8″ as pictured in this recipe)\nFor 1 8″ or 9″ cheesecake, serving 12-16.\nPrep Time\n30\nminutes\nCook Time\n1\nhour\nResting Time\n3\nhours\nCrust:\n2\nc.\ngraham cracker crumbs\n1\/2\nc.\nbutter\nmelted\n1-1\/2\ntsp.\ncinnamon\n1\/2\nc.\nsugar\nFilling:\n1\nc.\nsugar\n24\noz.\n(3 pkgs.) cream cheese\nsoftened\n1\nc.\nsour cream\n3\neggs\n1\/4\nt.\nsalt\n1\nt.\nvanilla\nPreheat the oven to 350 degrees F.\nIn a medium mixing bowl, combine dry crust ingredients.  Melt the butter, and mix it in until the mixture is well combined.  Press into the base of an 8\" or 9\" springform pan. Set aside.\nIn a large mixing bowl, beat the sugar and cream cheese until smooth. Beat in the sour cream, and then beat in the eggs until smooth and well combined. Stir in the salt and vanilla. Pour the filling over the crust.\nSet a pan with a bit of water in it on the bottom shelf of your oven, just below where the cheesecake will sit. Place the cake on the rack above the water and bake for 45 minutes to 1 hour, or until the centre of the cake is set (jiggle the pan a little to test it).\nTurn off the oven and allow the cake to sit in the oven for 1 hour.  Remove from the oven, and refrigerate until cold.\nRun a knife around the edge of the pan to loosen it and remove the side of the pan.  Place the cake on a serving plate, cut into slices, and serve.  Top with mixed frozen berries or your favourite topping.\nTip:  The berries are best served slightly thawed, so that the juices run down the sides a bit, and they’re easier to eat.\nf you like this recipe, you may also like:\nCream Cheese Filling\nMini Cherry Cheesecakes\nMiniature Cheesecake Trifles\nMiniature Cherry Turnovers\nAs usual, let me know if you make this cake; I’d love to hear your success stories! You can also tag me on Instagram in your beautiful cheesecake pictures\n@naomicakesofficial\n. I always love to see when my recipes are being enjoyed!\nBack soon,\n–Naomi\nThis post contains affiliate links\n.","attrs_markdown":"[Skip to content](https:\/\/naomicakes.com\/easy-homemade-cheesecake-recipe\/#main)\n\nGet our recipes in your inbox! [Sign up](https:\/\/naomicakes.kit.com\/54d4cd10b7)\n\n[![NaomiCakes](https:\/\/spcdn.shortpixel.ai\/spio\/ret_img,q_cdnize,to_auto,s_webp:avif\/naomicakes.com\/wp-content\/uploads\/2024\/02\/aniselogosmall-1.jpg)NaomiCakes](https:\/\/naomicakes.com\/)\n\n[Check it out: The Cookbook for Christian Families](https:\/\/naomicakes.com\/book\/)\n\n- [Recipes](https:\/\/naomicakes.com\/recipes\/)\n- [Family Life](https:\/\/naomicakes.com\/family-living\/)\n- [Creative Living](https:\/\/naomicakes.com\/creative-living\/)\n- [Cake Decorating](https:\/\/naomicakes.com\/cakes\/)\n- [Blog](https:\/\/naomicakes.com\/blog\/)\n- [Book](https:\/\/naomicakes.com\/book\/)\n- [About](https:\/\/naomicakes.com\/family-living\/about\/)\n\n[![NaomiCakes](https:\/\/spcdn.shortpixel.ai\/spio\/ret_img,q_cdnize,to_auto,s_webp:avif\/naomicakes.com\/wp-content\/uploads\/2024\/02\/aniselogosmall-1.jpg)NaomiCakes](https:\/\/naomicakes.com\/)\n\n[Home](https:\/\/naomicakes.com\/) \/ [Food](https:\/\/naomicakes.com\/category\/food\/) \/ Best Ever Easy Homemade Classic Cheesecake \\[Recipe\\]\n\n# Best Ever Easy Homemade Classic Cheesecake \\[Recipe\\]\n\n[Jump to Recipe](https:\/\/naomicakes.com\/easy-homemade-cheesecake-recipe\/#wprm-recipe-container-18780)\n\nEasy homemade cheesecake… need I say more? You put the words “Cheese” and “Cake” together into one, and that pretty much says it all, does it not?\n\nIf you’ve been looking for the perfect cheesecake recipe to add to your collection (but like, one that truly gets the award for “the best cheesecake recipe” award), well you have found your one. This classic cheesecake recipe is the perfect backdrop for every topping: it’s creamy, it’s rich, it’s gorgeous, and it’s just… great. Baked on a buttery graham cracker crust, you can’t go wrong with this recipe.\n\nRead on for all of the tips and tricks that give this recipe its best results… and of course, for the recipe itself\\!\n\n![close up slice of cheesecake with frozen fruit on top](https:\/\/spcdn.shortpixel.ai\/spio\/ret_img,q_cdnize,to_auto,s_webp:avif\/naomicakes.com\/wp-content\/uploads\/2014\/04\/cheesecake-rs-44ed.jpg)\n\n## For those who don’t know: what is cheesecake?\nCheesecake can take different forms around the the world, but typically in the U.S. and Canada, they are found as a cake made with a thin crust on the bottom and a thick layer of creamy, vanilla scented, sweetened soft cheese on top. Cheesecakes come in baked and unbaked versions, with the baked versions usually containing eggs and sour cream with a more dense texture, and the unbaked versions being made with whipped cream and typically set with gelatine.\n\n## Different types of cheesecake\nThere are so many different types of cheesecakes out there, and I’m sure this is not an exhaustive list. Here are the ones I know about, and the comparison to which one I think is most like this recipe.\n\n#### New York cheesecake\nThis is a classic cheesecake famous to New York. It is a rich, dense, baked cheesecake, with a creamy texture and irresistible flavor. NY cheesecake is typically served with a fruity topping like cherry pie filling.\n\nI would say that my recipe’s cheesecake filling is the most similar, of all these types, to a New York cheesecake.\n\n#### Other classic cheesecakes\nIf there’s another name for them, I don’t know it: but this is a regular cheesecake with a slightly lighter texture than the classic NY cheesecake, sometimes lightened with beaten egg white or whipped cream.\n\n#### No-bake cheesecake\nA no-bake cheesecake recipe is typically very fluffy, free of eggs, lightened with whipped heavy cream and stabilized with gelatine. You will often find these made in a pie plate and served as a chilled cheesecake dessert.\n\n#### European cheesecake\nThese are often much less sweet and have more of a cake base than the typical thin, cookie crust found on cheesecakes across North America. There are many different types of cheesecake to be had in Europe, but from my brief time living over there, I experienced several delicious versions, very unlike the cheesecakes I was used to back home.\n\n![angle overhead view of a slice of cheesecake with frozen fruit on top](https:\/\/spcdn.shortpixel.ai\/spio\/ret_img,q_cdnize,to_auto,s_webp:avif\/naomicakes.com\/wp-content\/uploads\/2014\/04\/cheesecake-rs-48ed.jpg)\n\n## How to keep your cheesecake from cracking\nThere are a few different methods out there for creating a crack-free cheesecake, but the ones I employ for making my own cheesecakes is the water bath under the cake while it bakes (the steam helps), and allowing the cake to rest in the oven after it is baked. The drastic temperature change can cause the cake to crack, which is why it’s important to allow the cake to begin cooling slowly.\n\nOther methods include wrapping the pan in tin foil and immersing it in a larger pan (such as a large roasting pan) of water, or, some people will say that keeping the oven door closed for an hour after baking the cake will do the trick; however, while I find that step useful, I don’t find it always sufficient to prevent my cheesecakes from cracking.\n\n## The butter in my crust keeps spilling out the bottom; how can I prevent this?\nThis is a problem I have often encountered, but I’ll just be honest with you here: I have no idea why this happens. If you, dear reader, have the solution: please, enlighten me\\!\n\nIf you’re as lost as I am, however, here’s what I recommend:\n\n1. Place a pan of water below the cheesecake. This will not only help to prevent the cheesecake from cracking, it will also catch melted butter and prevent it from making a burned mess in your oven.\n2. Wrap the outside of the pan with foil before you bake the cake.\n3. Make sure your springform pan (a cake pan with removable sides) has a good seal (ie, older pans may not seal as well and could be the reason for this problem).\n## What makes a cheesecake dense or fluffy?\nBaked cheesecakes can be made to have a fluffier texture by the addition of beaten egg whites, folded into the filling after it is smooth. Unbaked cheesecakes are often made soft and light with the addition of real whipped cream.\n\nWhile I love cheesecakes in all shapes and sizes, my personal favorite is to make it like this recipe suggests: with a dense, rich, creamy texture. This cake is the perfect base for just about any topping\\!\n\n![slice of cheesecake with frozen fruit on top](https:\/\/spcdn.shortpixel.ai\/spio\/ret_img,q_cdnize,to_auto,s_webp:avif\/naomicakes.com\/wp-content\/uploads\/2014\/04\/cheesecake-rs-42ed.jpg)\n\n## Occasions to serve cheesecake\nDessert. Need I say more? Any time you want to serve dessert, in my opinion, is the right occasion and the best way to serve cheesecake\\!\n\nServe this cake for weddings, birthdays, anniversaries, holidays and all manner of special occasions. Honestly, while I’ve been pregnant, I may or may not have been known to sometimes make myself cheesecake just-because. (Any occasion can be a special occasion if cheesecake is involved.)\n\n## The best cheesecake additions\nCheesecake additions are usually found in the form of different toppings, but one of my favourite things to add to the cake itself is some chocolate shavings or chocolate chips. Just stir these into the batter before baking, and there you go\\!\n\nYou can also use a combination of nuts and chocolate in the cake itself or stir some cinnamon or nutmeg into the cheesecake batter before baking as well.\n\n## Great cheesecake toppings\nThere are so many great things to put on top of your cheesecake. It’s hard to go wrong with just about anything on top of this goodness. Here are a few favorite toppings, however:\n\n- Frozen berries (as picture in this post)\n- Fresh berries\n- [Raspberry sauce](https:\/\/naomicakes.com\/easy-homemade-raspberry-sauce-recipe\/)\n- [Strawberry sauce](https:\/\/naomicakes.com\/easy-homemade-strawberry-sauce-recipe\/)\n- [Rhubarb sauce](https:\/\/naomicakes.com\/easy-homemade-strawberry-sauce-recipe\/)\n- [Apple pie filling](https:\/\/naomicakes.com\/homemade-apple-pie-filling-recipe\/)\n- [Blueberry lemon pie filling](https:\/\/naomicakes.com\/blueberry-pie-filling-recipe\/)\n- [Cherry pie filling](https:\/\/naomicakes.com\/how-to-make-homemade-sour-cherry-pie-filling-recipe\/)\n- Lemon curd\n- Whipping cream (check out [this great recipe for stabilized whipped cream](https:\/\/naomicakes.com\/how-to-make-stabilized-whipped-cream-recipe-tutorial\/), if you want to make cream decorations that last!)\n- [Dark chocolate truffles](https:\/\/naomicakes.com\/easy-dark-chocolate-truffles-recipe\/)\/ganache\n\n![overhead view of a slice of cheesecake with frozen fruit on top](https:\/\/spcdn.shortpixel.ai\/spio\/ret_img,q_cdnize,to_auto,s_webp:avif\/naomicakes.com\/wp-content\/uploads\/2014\/04\/cheesecake-rs-47ed.jpg)\n\n## Homemade cheesecake crust variations\nCrusts for cheesecakes can be easily made from just about any type of cookie dough or crushed cookies with butter. I have had cheesecakes with shortbread crust, chocolate chip cookie crust, brownie crust… You name it. Basically, you just have to make sure the crust is fully baked before you pour the filling on top. Then, follow the recipe instructions, and bake the cake as directed.\n\n#### Some unique crust ideas:\n- Graham cracker crumbs (as in this recipe)\n- Oreo cookie crust (made with crushed oreos and butter)\n- Crushed digestive biscuits with butter\n- Gingersnap cookie crust (made with crushed gingersnap cookies)\n- Mixed nuts and seeds crust (finely chopped, mixed with cinnamon, ground flax, and butter)\n- Chocolate chip cookie crust\n- Shortbread cookie crust\n- Brownie crust\n## Is cheesecake gluten free?\nThe filling is gluten free, but the crust is not. So if you have a gluten free cookie or crust recipe, you can bake it in the base of the pan first. Pour the filling over top of that, and bake as directed in the recipe.\n\nAlternately, you can make this recipe without graham crackers and go crust-free. Follow the baking directions as directed, and your cheesecake should come out perfectly\\!\n\n![slice of homemade cheesecake with assorted frozen fruit on top](https:\/\/spcdn.shortpixel.ai\/spio\/ret_img,q_cdnize,to_auto,s_webp:avif\/naomicakes.com\/wp-content\/uploads\/2014\/04\/cheesecake-rs-53ed.jpg)\n\n## A note about pan sizes\nThis tutorial was made using an 8″ springform pan, making this cake a little taller for the pictures. You can use a 9″ round pan or an 8″ pan for this same recipe with great results.\n\n## Used in this recipe:\n- Ingredients (see recipe card)\n- [Electric hand held mixer](https:\/\/amzn.to\/3uNRU6a)\n- [Mixing bowls](https:\/\/amzn.to\/3UVchsy)\n- [Measuring cups and spoons](https:\/\/amzn.to\/49wZv84)\n- [Glass measuring pitcher](https:\/\/amzn.to\/3IcqLNk)\n- [Spatula](https:\/\/amzn.to\/3TdSSC1)\n- [Spring form pan (8″ as pictured in this recipe)](https:\/\/amzn.to\/3TfAuIU)\n\n![](https:\/\/spcdn.shortpixel.ai\/spio\/ret_img,q_cdnize,to_auto,s_webp:avif\/naomicakes.com\/wp-content\/uploads\/2014\/04\/Easy-Homemade-Cheesecake.png)\n\n![](https:\/\/spcdn.shortpixel.ai\/spio\/ret_img,q_cdnize,to_auto,s_webp:avif\/naomicakes.com\/wp-content\/uploads\/2018\/03\/4a7d8-cheesecake-35edSQ-150x150.jpg)\n\n5 from 1 vote\n\n[Print](https:\/\/naomicakes.com\/wprm_print\/easy-homemade-cheesecake)\n## Easy Homemade Cheesecake\nFor 1 8″ or 9″ cheesecake, serving 12-16.\n\nCourse  Dessert\n\nCuisine  American, Canadian\n\nKeyword  cheesecake\n\nPrep Time 30 minutes\n\nCook Time 1 hour\n\nResting Time 3 hours\n\n### Ingredients\n#### Crust:\n- 2 c. graham cracker crumbs\n- 1\/2 c. butter melted\n- 1-1\/2 tsp. cinnamon\n- 1\/2 c. sugar\n\n#### Filling:\n- 1 c. sugar\n- 24 oz. (3 pkgs.) cream cheese softened\n- 1 c. sour cream\n- 3 eggs\n- 1\/4 t. salt\n- 1 t. vanilla\n\n### Instructions\n1. Preheat the oven to 350 degrees F.\n2. In a medium mixing bowl, combine dry crust ingredients. Melt the butter, and mix it in until the mixture is well combined. Press into the base of an 8\" or 9\" springform pan. Set aside.\n3. In a large mixing bowl, beat the sugar and cream cheese until smooth. Beat in the sour cream, and then beat in the eggs until smooth and well combined. Stir in the salt and vanilla. Pour the filling over the crust.\n4. Set a pan with a bit of water in it on the bottom shelf of your oven, just below where the cheesecake will sit. Place the cake on the rack above the water and bake for 45 minutes to 1 hour, or until the centre of the cake is set (jiggle the pan a little to test it).\n5. Turn off the oven and allow the cake to sit in the oven for 1 hour. Remove from the oven, and refrigerate until cold.\n6. Run a knife around the edge of the pan to loosen it and remove the side of the pan. Place the cake on a serving plate, cut into slices, and serve. Top with mixed frozen berries or your favourite topping.\n7. Tip: The berries are best served slightly thawed, so that the juices run down the sides a bit, and they’re easier to eat.\n\n![cheesecake ingredients on a white counter](https:\/\/spcdn.shortpixel.ai\/spio\/ret_img,q_cdnize,to_auto,s_webp:avif\/naomicakes.com\/wp-content\/uploads\/2014\/04\/cheesecake-rs-1ed.jpg)\n\n![sugar, eggs with faces on them, vanilla, graham cracker crumbs, cream cheese and sour cream on a white table](https:\/\/spcdn.shortpixel.ai\/spio\/ret_img,q_cdnize,to_auto,s_webp:avif\/naomicakes.com\/wp-content\/uploads\/2014\/04\/cheesecake-rs-2ed.jpg)\n\n![cream cheese and 3 eggs with faces on them](https:\/\/spcdn.shortpixel.ai\/spio\/ret_img,q_cdnize,to_auto,s_webp:avif\/naomicakes.com\/wp-content\/uploads\/2014\/04\/cheesecake-rs-4ed.jpg)\n\n![close up of 3 bricks cream cheese with eggs in the background](https:\/\/spcdn.shortpixel.ai\/spio\/ret_img,q_cdnize,to_auto,s_webp:avif\/naomicakes.com\/wp-content\/uploads\/2014\/04\/cheesecake-rs-5ed.jpg)\n\n![3 pencil drawn egg faces](https:\/\/spcdn.shortpixel.ai\/spio\/ret_img,q_cdnize,to_auto,s_webp:avif\/naomicakes.com\/wp-content\/uploads\/2014\/04\/cheesecake-rs-6ed.jpg)\n\n![graham cracker crumbs, sugar, and cinnamon](https:\/\/spcdn.shortpixel.ai\/spio\/ret_img,q_cdnize,to_auto,s_webp:avif\/naomicakes.com\/wp-content\/uploads\/2014\/04\/cheesecake-rs-7ed.jpg)\n\n![butter in a bowl with other baking ingredients in the background](https:\/\/spcdn.shortpixel.ai\/spio\/ret_img,q_cdnize,to_auto,s_webp:avif\/naomicakes.com\/wp-content\/uploads\/2014\/04\/cheesecake-rs-10ed.jpg)\n\n![springform pan with cheesecake crust pressed into the base](https:\/\/spcdn.shortpixel.ai\/spio\/ret_img,q_cdnize,to_auto,s_webp:avif\/naomicakes.com\/wp-content\/uploads\/2014\/04\/cheesecake-rs-11ed.jpg)\n\n![cheesecake batter pouring over the crust into a springform pan](https:\/\/spcdn.shortpixel.ai\/spio\/ret_img,q_cdnize,to_auto,s_webp:avif\/naomicakes.com\/wp-content\/uploads\/2014\/04\/cheesecake-rs-13ed.jpg)\n\n![ribbons of cheesecake batter pouring over the crust into a springform pan](https:\/\/spcdn.shortpixel.ai\/spio\/ret_img,q_cdnize,to_auto,s_webp:avif\/naomicakes.com\/wp-content\/uploads\/2014\/04\/cheesecake-rs-16ed.jpg)\n\n![springform pan with a spatula sitting on top of cheesecake batter inside](https:\/\/spcdn.shortpixel.ai\/spio\/ret_img,q_cdnize,to_auto,s_webp:avif\/naomicakes.com\/wp-content\/uploads\/2014\/04\/cheesecake-rs-17ed.jpg)\n\n![unbaked cheesecake in a springform pan](https:\/\/spcdn.shortpixel.ai\/spio\/ret_img,q_cdnize,to_auto,s_webp:avif\/naomicakes.com\/wp-content\/uploads\/2014\/04\/cheesecake-rs-18ed.jpg)\n\n![unbaked cheesecake in a pan](https:\/\/spcdn.shortpixel.ai\/spio\/ret_img,q_cdnize,to_auto,s_webp:avif\/naomicakes.com\/wp-content\/uploads\/2014\/04\/cheesecake-rs-20ed.jpg)\n\n![baked cheesecake in a springform pan](https:\/\/spcdn.shortpixel.ai\/spio\/ret_img,q_cdnize,to_auto,s_webp:avif\/naomicakes.com\/wp-content\/uploads\/2014\/04\/cheesecake-rs-21ed.jpg)\n\n![knife cutting along the edge of a baked cheesecake to release it from the pan](https:\/\/spcdn.shortpixel.ai\/spio\/ret_img,q_cdnize,to_auto,s_webp:avif\/naomicakes.com\/wp-content\/uploads\/2014\/04\/cheesecake-rs-24ed.jpg)\n\n![cheesecake in a springform pan from the side](https:\/\/spcdn.shortpixel.ai\/spio\/ret_img,q_cdnize,to_auto,s_webp:avif\/naomicakes.com\/wp-content\/uploads\/2014\/04\/cheesecake-rs-25ed.jpg)\n\n![side view of a baked cheesecake on a glass plate](https:\/\/spcdn.shortpixel.ai\/spio\/ret_img,q_cdnize,to_auto,s_webp:avif\/naomicakes.com\/wp-content\/uploads\/2014\/04\/cheesecake-rs-26ed.jpg)\n\n![cheesecake from the side on a platter](https:\/\/spcdn.shortpixel.ai\/spio\/ret_img,q_cdnize,to_auto,s_webp:avif\/naomicakes.com\/wp-content\/uploads\/2014\/04\/cheesecake-rs-27ed.jpg)\n\n![overhead view of a cheesecake with the outline of one cut slice ](https:\/\/spcdn.shortpixel.ai\/spio\/ret_img,q_cdnize,to_auto,s_webp:avif\/naomicakes.com\/wp-content\/uploads\/2014\/04\/cheesecake-rs-29ed.jpg)\n\n![slice of cheesecake](https:\/\/spcdn.shortpixel.ai\/spio\/ret_img,q_cdnize,to_auto,s_webp:avif\/naomicakes.com\/wp-content\/uploads\/2014\/04\/cheesecake-rs-32ed.jpg)\n\n![plain slice of cheesecake](https:\/\/spcdn.shortpixel.ai\/spio\/ret_img,q_cdnize,to_auto,s_webp:avif\/naomicakes.com\/wp-content\/uploads\/2014\/04\/cheesecake-rs-34ed.jpg)\n\n![bowl of frozen fruit with a spoon](https:\/\/spcdn.shortpixel.ai\/spio\/ret_img,q_cdnize,to_auto,s_webp:avif\/naomicakes.com\/wp-content\/uploads\/2014\/04\/cheesecake-rs-35ed.jpg)\n\n![cheesecake with one slice removed](https:\/\/spcdn.shortpixel.ai\/spio\/ret_img,q_cdnize,to_auto,s_webp:avif\/naomicakes.com\/wp-content\/uploads\/2014\/04\/cheesecake-rs-38ed.jpg)\n\n![horizontal image of cheesecake with frozen fruit on top](https:\/\/spcdn.shortpixel.ai\/spio\/ret_img,q_cdnize,to_auto,s_webp:avif\/naomicakes.com\/wp-content\/uploads\/2014\/04\/cheesecake-rs-46ed.jpg)\n\n## f you like this recipe, you may also like:\n- [Cream Cheese Filling](https:\/\/naomicakes.com\/cream-cheese-filling-recipe\/)\n- [Mini Cherry Cheesecakes](https:\/\/naomicakes.com\/mini-cherry-cheesecakes\/)\n- [Miniature Cheesecake Trifles](https:\/\/naomicakes.com\/miniature-cheesecake-trifles-tutorial\/)\n- [Miniature Cherry Turnovers](https:\/\/naomicakes.com\/miniature-cherry-turnovers-recipe\/)\n\nAs usual, let me know if you make this cake; I’d love to hear your success stories! You can also tag me on Instagram in your beautiful cheesecake pictures [@naomicakesofficial](https:\/\/instagram.com\/naomicakesofficial). I always love to see when my recipes are being enjoyed\\!\n\nBack soon,\n\n–Naomi\n\n*This post contains affiliate links*.\n\n![](https:\/\/secure.gravatar.com\/avatar\/adc72b5bd6efca4910fa65ebe3b29c3229328d6109c274e01e659ab1865f1954?s=80&d=mm&r=g)\n\n**[Naomi](https:\/\/naomicakes.com\/author\/naomi\/ \"Posts by Naomi\")**\n\n## Post navigation\n[PreviousThe Easiest Homemade Whole Wheat Bread \\[Recipe\\]](https:\/\/naomicakes.com\/easy-whole-wheat-bread-recipe\/)\n\n[NextA Natural Christmas Tree: Popcorn Garlands DIY \\[Tutorial\\]](https:\/\/naomicakes.com\/a-natural-christmas-tree-popcorn-garlands-diy-tutorial\/)\n\n## 30 Comments\n1. ![](https:\/\/secure.gravatar.com\/avatar\/?s=60&d=mm&r=g) **[KathyF](https:\/\/www.blogger.com\/profile\/09821546938939965094)** says:\n   \n   [at](https:\/\/naomicakes.com\/easy-homemade-cheesecake-recipe\/#comment-588)\n   \n   Mmmm, beautiful cheesecake! Do you ever make butter tarts? I'm looking for a good recipe.\n   \n   [Reply](https:\/\/naomicakes.com\/easy-homemade-cheesecake-recipe\/#comment-588)\n2. ![](https:\/\/secure.gravatar.com\/avatar\/?s=60&d=mm&r=g) **[Naomi](https:\/\/www.blogger.com\/profile\/15417259025956315369)** says:\n   \n   [at](https:\/\/naomicakes.com\/easy-homemade-cheesecake-recipe\/#comment-589)\n   \n   I do, Kathy! Maybe that should be an upcoming project – I have a great recipe.\n   \n   Thanks for the comment\\!\n   \n   [Reply](https:\/\/naomicakes.com\/easy-homemade-cheesecake-recipe\/#comment-589)\n3. ![](https:\/\/secure.gravatar.com\/avatar\/?s=60&d=mm&r=g) **Anonymous** says:\n   \n   [at](https:\/\/naomicakes.com\/easy-homemade-cheesecake-recipe\/#comment-590)\n   \n   I made this today, it was fabulous. It was my first attempt at making cheesecake and I am so glad I found this recipe. THANK YOU 🙂\n   \n   [Reply](https:\/\/naomicakes.com\/easy-homemade-cheesecake-recipe\/#comment-590)\n4. ![](https:\/\/secure.gravatar.com\/avatar\/?s=60&d=mm&r=g) **[Stacy Kernohan](https:\/\/www.blogger.com\/profile\/10502565339472831152)** says:\n   \n   [at](https:\/\/naomicakes.com\/easy-homemade-cheesecake-recipe\/#comment-591)\n   \n   This was also my first attempt at cheesecake, and I was making it for a birthday so I was feeling the pressure! I topped it with a freshly picked blueberry sauce, and it was amazing! Thanks for posting\\!\n   \n   [Reply](https:\/\/naomicakes.com\/easy-homemade-cheesecake-recipe\/#comment-591)\n5. ![](https:\/\/secure.gravatar.com\/avatar\/?s=60&d=mm&r=g) **[Unknown](https:\/\/www.blogger.com\/profile\/07966085640665707667)** says:\n   \n   [at](https:\/\/naomicakes.com\/easy-homemade-cheesecake-recipe\/#comment-592)\n   \n   Why do you put water I the oven with the cheesecake?\n   \n   [Reply](https:\/\/naomicakes.com\/easy-homemade-cheesecake-recipe\/#comment-592)\n6. ![](https:\/\/secure.gravatar.com\/avatar\/?s=60&d=mm&r=g) **[Naomi](https:\/\/www.blogger.com\/profile\/15417259025956315369)** says:\n   \n   [at](https:\/\/naomicakes.com\/easy-homemade-cheesecake-recipe\/#comment-593)\n   \n   Good question! Putting water in the oven provides moisture, prevents the cake from burning, and also (if you have my luck with cheesecakes), it will catch any butter that leaks from the pan and save your oven from a world of trouble. 😉\n   \n   All the best\\!\n   \n   [Reply](https:\/\/naomicakes.com\/easy-homemade-cheesecake-recipe\/#comment-593)\n7. ![](https:\/\/secure.gravatar.com\/avatar\/?s=60&d=mm&r=g) **[Unknown](https:\/\/www.blogger.com\/profile\/06091211644626874168)** says:\n   \n   [at](https:\/\/naomicakes.com\/easy-homemade-cheesecake-recipe\/#comment-594)\n   \n   MAYBE LESS BUTTER,IT HAPPENED TO ME ONCE ALSO.SO I ALWAYS USED LESS BUTTER FOR THE CRUST.\n   \n   [Reply](https:\/\/naomicakes.com\/easy-homemade-cheesecake-recipe\/#comment-594)\n8. ![](https:\/\/secure.gravatar.com\/avatar\/f4f947bac80c8b3210981fae532208223a16d45d55983bf20f2fecd983d65df0?s=60&d=mm&r=g) **[antiprepper](http:\/\/antiprepper.wordpress.com\/)** says:\n   \n   [at](https:\/\/naomicakes.com\/easy-homemade-cheesecake-recipe\/#comment-595)\n   \n   This is a superb recipe. It was my first cheesecake attempt and we were blown away by the flavour. My 4 year old and 11 year old were instant devotees. My 4 year old rubs her tummy and says ‘deeeelicious’ when it’s mentioned in conversation. Also great because it’s flexible but a totally reliable base. Thanks, and well done on a nicely put together recipe.\n   \n   [Reply](https:\/\/naomicakes.com\/easy-homemade-cheesecake-recipe\/#comment-595)\n9. ![](https:\/\/secure.gravatar.com\/avatar\/4ae4a5342abfdb345031cb9c61826d9e44b56506f8dce4db9ea90e1104e87cee?s=60&d=mm&r=g) **Naomi** says:\n   \n   [at](https:\/\/naomicakes.com\/easy-homemade-cheesecake-recipe\/#comment-596)\n   \n   😍 this and I can’t wait to try it! Thanks Naomi\n   \n   [Reply](https:\/\/naomicakes.com\/easy-homemade-cheesecake-recipe\/#comment-596)\n10. ![](https:\/\/secure.gravatar.com\/avatar\/6c388cf256dc337c9015b2318b91ccbd3d372e1a13b797a23fb96c77f8734cec?s=60&d=mm&r=g) **Melinda** says:\n    \n    [at](https:\/\/naomicakes.com\/easy-homemade-cheesecake-recipe\/#comment-597)\n    \n    This is the best cheesecake but I have a terrible time getting the bottom of the springform part off, do you have any suggestions, maybe I’m not letting it get cold enough,\n    \n    [Reply](https:\/\/naomicakes.com\/easy-homemade-cheesecake-recipe\/#comment-597)\n    1. ![](https:\/\/secure.gravatar.com\/avatar\/adc72b5bd6efca4910fa65ebe3b29c3229328d6109c274e01e659ab1865f1954?s=60&d=mm&r=g) **[naomicakes](http:\/\/naomicakes.wordpress.com\/)** says:\n       \n       [at](https:\/\/naomicakes.com\/easy-homemade-cheesecake-recipe\/#comment-598)\n       \n       Hey Melinda\\!\n       \n       Actually, the bottom of the springform pan is designed that you serve the cake on it- so you shouldn’t need to remove it at all! If you are wanting to give the cake away, however, I have often put a cake board into the base on the pan, and then when you release the sides of the cake, the board slides off the base easily.\n       \n       Hope this helps you! Thanks for your comment.\n       \n       –Naomi\n       \n       [Reply](https:\/\/naomicakes.com\/easy-homemade-cheesecake-recipe\/#comment-598)\n11. ![](https:\/\/secure.gravatar.com\/avatar\/83ee26f53011570c40077ee9396d60902b426c564970549820e9e4da51e969b9?s=60&d=mm&r=g) **Natalie Brown** says:\n    \n    [at](https:\/\/naomicakes.com\/easy-homemade-cheesecake-recipe\/#comment-599)\n    \n    Can I use sugar in the raw instead of granulated sugar? What are my other options for sugar?\n    \n    [Reply](https:\/\/naomicakes.com\/easy-homemade-cheesecake-recipe\/#comment-599)\n    1. ![](https:\/\/secure.gravatar.com\/avatar\/adc72b5bd6efca4910fa65ebe3b29c3229328d6109c274e01e659ab1865f1954?s=60&d=mm&r=g) **[naomicakes](http:\/\/naomicakes.wordpress.com\/)** says:\n       \n       [at](https:\/\/naomicakes.com\/easy-homemade-cheesecake-recipe\/#comment-600)\n       \n       Yes, of course you can! Any type of granulated sugar would work; even coconut sugar would probably be fine.\n       \n       All the best- and thanks for your comment\\!\n       \n       [Reply](https:\/\/naomicakes.com\/easy-homemade-cheesecake-recipe\/#comment-600)\n12. ![](https:\/\/secure.gravatar.com\/avatar\/ef5f0131a65c96754773d0f0bf806662c322f4e8d142e30ac9ffc781d1d875b8?s=60&d=mm&r=g) **Beatrice** says:\n    \n    [at](https:\/\/naomicakes.com\/easy-homemade-cheesecake-recipe\/#comment-601)\n    \n    I will definitely try this one and it will be my first attempt at cheese cake. Thank you. Looks yum\\!\n    \n    [Reply](https:\/\/naomicakes.com\/easy-homemade-cheesecake-recipe\/#comment-601)\n13. ![](https:\/\/secure.gravatar.com\/avatar\/5c994181bc10302f6c49fc0eefbf95f336b6749830ea01a7a861b0d302344739?s=60&d=mm&r=g) **Margaret Hoyland** says:\n    \n    [at](https:\/\/naomicakes.com\/easy-homemade-cheesecake-recipe\/#comment-602)\n    \n    Can you freeze this cheesecake?\n    \n    [Reply](https:\/\/naomicakes.com\/easy-homemade-cheesecake-recipe\/#comment-602)\n    1. ![](https:\/\/secure.gravatar.com\/avatar\/adc72b5bd6efca4910fa65ebe3b29c3229328d6109c274e01e659ab1865f1954?s=60&d=mm&r=g) **[naomicakes](http:\/\/naomicakes.wordpress.com\/)** says:\n       \n       [at](https:\/\/naomicakes.com\/easy-homemade-cheesecake-recipe\/#comment-603)\n       \n       Hi Margaret\\!\n       \n       Yes, of course you can! Cheesecake freezes very well, and actually, I love to eat it when it’s so thoroughly cold that way! Just make sure you thaw it in enough time for the ice to thaw out completely before you serve it. (Not that it matters too much – it’s just easier to cut when you aren’t hacking through a block of frozen cheesecake!) 😉\n       \n       Thanks for your comment\\!\n       \n       –Naomi\n       \n       [Reply](https:\/\/naomicakes.com\/easy-homemade-cheesecake-recipe\/#comment-603)\n14. ![](https:\/\/secure.gravatar.com\/avatar\/b7cee853666530290ac0f39e431da88a695041149731289cbfe03c02ba9a7a0e?s=60&d=mm&r=g) **Becky** says:\n    \n    [at](https:\/\/naomicakes.com\/easy-homemade-cheesecake-recipe\/#comment-604)\n    \n    Can splenda be used in place of sugar?\n    \n    [Reply](https:\/\/naomicakes.com\/easy-homemade-cheesecake-recipe\/#comment-604)\n    1. ![](https:\/\/secure.gravatar.com\/avatar\/adc72b5bd6efca4910fa65ebe3b29c3229328d6109c274e01e659ab1865f1954?s=60&d=mm&r=g) **[naomicakes](http:\/\/naomicakes.wordpress.com\/)** says:\n       \n       [at](https:\/\/naomicakes.com\/easy-homemade-cheesecake-recipe\/#comment-605)\n       \n       Hi Becky! I’ve never substituted Splenda for sugar in this recipe, but I would imagine it would be okay- the only thing I might worry about is that the texture might be negatively affected, and perhaps your cheesecake would be less smooth.\n       \n       Here are some tips I found- let me know how it turns out if you try it! <https:\/\/www.splenda.com\/cooking-baking-tips>\n       \n       [Reply](https:\/\/naomicakes.com\/easy-homemade-cheesecake-recipe\/#comment-605)\n15. ![](https:\/\/secure.gravatar.com\/avatar\/b7cee853666530290ac0f39e431da88a695041149731289cbfe03c02ba9a7a0e?s=60&d=mm&r=g) **Becky** says:\n    \n    [at](https:\/\/naomicakes.com\/easy-homemade-cheesecake-recipe\/#comment-606)\n    \n    Thank you!! I’ll give it a go a let you know how it turns out\\!\n    \n    [Reply](https:\/\/naomicakes.com\/easy-homemade-cheesecake-recipe\/#comment-606)\n16. ![](https:\/\/secure.gravatar.com\/avatar\/a69b7af79f1656d6cb91b66306c7ba3d4665912cf9d93665c84b65444070ed83?s=60&d=mm&r=g) **Diana** says:\n    \n    [at](https:\/\/naomicakes.com\/easy-homemade-cheesecake-recipe\/#comment-607)\n    \n    Will be making this cheesecake for sure.\n    \n    [Reply](https:\/\/naomicakes.com\/easy-homemade-cheesecake-recipe\/#comment-607)\n17. ![](https:\/\/secure.gravatar.com\/avatar\/cf5c5838869745125109cf4b597dbfce0368d1d370579698cfc43e7cb986ef95?s=60&d=mm&r=g) **David** says:\n    \n    [at](https:\/\/naomicakes.com\/easy-homemade-cheesecake-recipe\/#comment-608)\n    \n    I made this and it looked great and while it was sitting in the oven for the hour it cracked in half. Did I do something wrong?\n    \n    [Reply](https:\/\/naomicakes.com\/easy-homemade-cheesecake-recipe\/#comment-608)\n    1. ![](https:\/\/secure.gravatar.com\/avatar\/adc72b5bd6efca4910fa65ebe3b29c3229328d6109c274e01e659ab1865f1954?s=60&d=mm&r=g) **[naomicakes](http:\/\/naomicakes.wordpress.com\/)** says:\n       \n       [at](https:\/\/naomicakes.com\/easy-homemade-cheesecake-recipe\/#comment-609)\n       \n       Hi David\\!\n       \n       First, I’m sorry the cheesecake cracked – I hope it was delicious anyway\\!\n       \n       My understanding of what causes cheesecakes to crack is a quickly fluctuating change in temperature. For this reason, many people will bake their cheesecakes in a water bath, which is basically that you would wrap the outside of the springform pan with foil, and then set the whole thing into a larger pan with 1″ of water in the bottom to bake it.\n       \n       I have also read in the past that using room temperature ingredients (i.e. no cold eggs, cream cheese, etc), will help the cake to keep from shrinking.\n       \n       In my days of making cheesecakes, more of my cakes have cracked than not, but thankfully those cracks are easy to cover with fruit so that no one can tell, and the taste is not affected – which is the best part\\!\n       \n       Thanks for your comment, and I hope this helps for your future cheesecake endeavours\\!\n       \n       –Naomi\n       \n       [Reply](https:\/\/naomicakes.com\/easy-homemade-cheesecake-recipe\/#comment-609)\n18. ![](https:\/\/secure.gravatar.com\/avatar\/e29e3cb7f33511aefaa5efe7e86c79dc42785e26963bd0a8414899c7bac66ee2?s=60&d=mm&r=g) **Paige** says:\n    \n    [at](https:\/\/naomicakes.com\/easy-homemade-cheesecake-recipe\/#comment-610)\n    \n    Do you have to grease the pan at all?\n    \n    [Reply](https:\/\/naomicakes.com\/easy-homemade-cheesecake-recipe\/#comment-610)\n    1. ![](https:\/\/secure.gravatar.com\/avatar\/adc72b5bd6efca4910fa65ebe3b29c3229328d6109c274e01e659ab1865f1954?s=60&d=mm&r=g) **[naomicakes](http:\/\/naomicakes.wordpress.com\/)** says:\n       \n       [at](https:\/\/naomicakes.com\/easy-homemade-cheesecake-recipe\/#comment-611)\n       \n       Not at all! The cake will come out easily as is. 🙂\n       \n       [Reply](https:\/\/naomicakes.com\/easy-homemade-cheesecake-recipe\/#comment-611)\n19. ![](https:\/\/secure.gravatar.com\/avatar\/4538baf1e52c6385b7b66a8b4c12325b7f111fd82a24f3a0b8b442807c320980?s=60&d=mm&r=g) **Kittie** says:\n    \n    [at](https:\/\/naomicakes.com\/easy-homemade-cheesecake-recipe\/#comment-731)\n    \n    The butter leaks because the springform pan does not seal tightly enough at the base. Try filling the clamped-closed pan with hot water & watch for leaks-perhaps 15 minutes.\n    \n    [Reply](https:\/\/naomicakes.com\/easy-homemade-cheesecake-recipe\/#comment-731)\n    1. ![](https:\/\/secure.gravatar.com\/avatar\/adc72b5bd6efca4910fa65ebe3b29c3229328d6109c274e01e659ab1865f1954?s=60&d=mm&r=g) **Naomi** says:\n       \n       [at](https:\/\/naomicakes.com\/easy-homemade-cheesecake-recipe\/#comment-737)\n       \n       This is amazing – thank you\\!\n       \n       [Reply](https:\/\/naomicakes.com\/easy-homemade-cheesecake-recipe\/#comment-737)\n20. Pingback: [Easy Homemade Cheesecake \\[NaomiCakes\\] \\| NaomiCakes](https:\/\/naomicakes.com\/2018\/05\/02\/easy-homemade-cheesecake-naomicakes\/)\n21. ![](https:\/\/secure.gravatar.com\/avatar\/5de05fdd003dceff0b1bbb268f4d6a51c0ed257dee68be7ddc06d6b6372d75e5?s=60&d=mm&r=g) **Tia** says:\n    \n    [at](https:\/\/naomicakes.com\/easy-homemade-cheesecake-recipe\/#comment-1326)\n    \n    Love this recipe! Has anyone tried altering the recipe to do different flavors? Such as adding Nutella, or oreos, or peanut butter, etc. Just wondering if it would alter the cooking time\/process.\n    \n    [Reply](https:\/\/naomicakes.com\/easy-homemade-cheesecake-recipe\/#comment-1326)\n22. ![](https:\/\/secure.gravatar.com\/avatar\/14e8a8b2056a86c462a7fca20d7aa1862947d23152149ecbfa7397b9fe3241d9?s=60&d=mm&r=g) **Maranda Douglas** says:\n    \n    [at](https:\/\/naomicakes.com\/easy-homemade-cheesecake-recipe\/#comment-25142)\n    \n    ![5 stars](https:\/\/spcdn.shortpixel.ai\/spio\/ret_img,q_cdnize,to_auto,s_webp:avif\/naomicakes.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n     I love this recipe it’s amazing! I actually did try a couple adds the second time making it. 1\/2 teaspoon of fresh lemon juice and substituted one 8oz package of cream cheese with a 8 oz container of strawberry cream cheese. Took the flavor to another level. Thanks for sharing this recipe.\n    \n    [Reply](https:\/\/naomicakes.com\/easy-homemade-cheesecake-recipe\/#comment-25142)\n    1. ![](https:\/\/secure.gravatar.com\/avatar\/adc72b5bd6efca4910fa65ebe3b29c3229328d6109c274e01e659ab1865f1954?s=60&d=mm&r=g) **Naomi** says:\n       \n       [at](https:\/\/naomicakes.com\/easy-homemade-cheesecake-recipe\/#comment-25143)\n       \n       Oh my, what a fantastic idea! I’m so glad you enjoy it, thanks for the comment\\!\n       \n       [Reply](https:\/\/naomicakes.com\/easy-homemade-cheesecake-recipe\/#comment-25143)\n### Leave a Reply [Cancel reply](https:\/\/naomicakes.com\/easy-homemade-cheesecake-recipe\/#respond)\n\n![](https:\/\/spcdn.shortpixel.ai\/spio\/ret_img,q_cdnize,to_auto,s_webp:avif\/naomicakes.com\/wp-content\/uploads\/2025\/12\/blogpics-naomi-3-683x1024.jpg)\n\n### Hi there, and welcome\\!\nI’m a Christian homeschool mom of 5, and I love baking, cooking, cake decorating, and making life beautiful (or finding the beauty that’s already there)\\!\n\nI hope you’ll find lots of inspiration here for all of the above and more.\n\n[**Click Here**](https:\/\/naomicakes.com\/about) to read more about me\\!\n\n## SEASONS COOKBOOK\n##### Cooking through the seasons of life\n*Seasons* is a cookbook, memoir and devotional designed to walk through the calendar year, looking back on the faithfulness of God as a hope for the days ahead.\n\nThe God who gave in the past is the same God who gives today. Even as the seasons of life change and shift, we have a sure hope for the future when we trust in the One who holds it\\!\n\n[Read More](https:\/\/naomicakes.com\/book)\n\n![](https:\/\/spcdn.shortpixel.ai\/spio\/ret_img,q_cdnize,to_auto,s_webp:avif\/naomicakes.com\/wp-content\/uploads\/2026\/01\/hardback-cover-2-625x1024.png)\n## Find me on social media\\!\n- [About Me](https:\/\/naomicakes.com\/about)\n\n- [Privacy Policy](https:\/\/naomicakes.com\/privacy-policy\/)\n\n© 2026 NaomiCakes • Rosemary Theme by [Restored 316](http:\/\/www.restored316designs.com\/)\n\nManage Cookie Consent\n\nTo provide the best experiences, we use technologies like cookies to store and\/or access device information. Consenting to these technologies will allow us to process data such as browsing behavior or unique IDs on this site. 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You put the words “Cheese” and “Cake” together into one, and that pretty much says it all, does it not?\n\nIf you’ve been looking for the perfect cheesecake recipe to add to your collection (but like, one that truly gets the award for “the best cheesecake recipe” award), well you have found your one. This classic cheesecake recipe is the perfect backdrop for every topping: it’s creamy, it’s rich, it’s gorgeous, and it’s just… great. Baked on a buttery graham cracker crust, you can’t go wrong with this recipe.\n\nRead on for all of the tips and tricks that give this recipe its best results… and of course, for the recipe itself\\!\n\n![close up slice of cheesecake with frozen fruit on top](https:\/\/spcdn.shortpixel.ai\/spio\/ret_img,q_cdnize,to_auto,s_webp:avif\/naomicakes.com\/wp-content\/uploads\/2014\/04\/cheesecake-rs-44ed.jpg)\n\n## For those who don’t know: what is cheesecake?\nCheesecake can take different forms around the the world, but typically in the U.S. and Canada, they are found as a cake made with a thin crust on the bottom and a thick layer of creamy, vanilla scented, sweetened soft cheese on top. Cheesecakes come in baked and unbaked versions, with the baked versions usually containing eggs and sour cream with a more dense texture, and the unbaked versions being made with whipped cream and typically set with gelatine.\n\n## Different types of cheesecake\nThere are so many different types of cheesecakes out there, and I’m sure this is not an exhaustive list. Here are the ones I know about, and the comparison to which one I think is most like this recipe.\n\n#### New York cheesecake\nThis is a classic cheesecake famous to New York. It is a rich, dense, baked cheesecake, with a creamy texture and irresistible flavor. NY cheesecake is typically served with a fruity topping like cherry pie filling.\n\nI would say that my recipe’s cheesecake filling is the most similar, of all these types, to a New York cheesecake.\n\n#### Other classic cheesecakes\nIf there’s another name for them, I don’t know it: but this is a regular cheesecake with a slightly lighter texture than the classic NY cheesecake, sometimes lightened with beaten egg white or whipped cream.\n\n#### No-bake cheesecake\nA no-bake cheesecake recipe is typically very fluffy, free of eggs, lightened with whipped heavy cream and stabilized with gelatine. You will often find these made in a pie plate and served as a chilled cheesecake dessert.\n\n#### European cheesecake\nThese are often much less sweet and have more of a cake base than the typical thin, cookie crust found on cheesecakes across North America. There are many different types of cheesecake to be had in Europe, but from my brief time living over there, I experienced several delicious versions, very unlike the cheesecakes I was used to back home.\n\n![angle overhead view of a slice of cheesecake with frozen fruit on top](https:\/\/spcdn.shortpixel.ai\/spio\/ret_img,q_cdnize,to_auto,s_webp:avif\/naomicakes.com\/wp-content\/uploads\/2014\/04\/cheesecake-rs-48ed.jpg)\n\n## How to keep your cheesecake from cracking\nThere are a few different methods out there for creating a crack-free cheesecake, but the ones I employ for making my own cheesecakes is the water bath under the cake while it bakes (the steam helps), and allowing the cake to rest in the oven after it is baked. The drastic temperature change can cause the cake to crack, which is why it’s important to allow the cake to begin cooling slowly.\n\nOther methods include wrapping the pan in tin foil and immersing it in a larger pan (such as a large roasting pan) of water, or, some people will say that keeping the oven door closed for an hour after baking the cake will do the trick; however, while I find that step useful, I don’t find it always sufficient to prevent my cheesecakes from cracking.\n\n## The butter in my crust keeps spilling out the bottom; how can I prevent this?\nThis is a problem I have often encountered, but I’ll just be honest with you here: I have no idea why this happens. If you, dear reader, have the solution: please, enlighten me\\!\n\nIf you’re as lost as I am, however, here’s what I recommend:\n\n1. Place a pan of water below the cheesecake. This will not only help to prevent the cheesecake from cracking, it will also catch melted butter and prevent it from making a burned mess in your oven.\n2. Wrap the outside of the pan with foil before you bake the cake.\n3. Make sure your springform pan (a cake pan with removable sides) has a good seal (ie, older pans may not seal as well and could be the reason for this problem).\n## What makes a cheesecake dense or fluffy?\nBaked cheesecakes can be made to have a fluffier texture by the addition of beaten egg whites, folded into the filling after it is smooth. Unbaked cheesecakes are often made soft and light with the addition of real whipped cream.\n\nWhile I love cheesecakes in all shapes and sizes, my personal favorite is to make it like this recipe suggests: with a dense, rich, creamy texture. This cake is the perfect base for just about any topping\\!\n\n![slice of cheesecake with frozen fruit on top](https:\/\/spcdn.shortpixel.ai\/spio\/ret_img,q_cdnize,to_auto,s_webp:avif\/naomicakes.com\/wp-content\/uploads\/2014\/04\/cheesecake-rs-42ed.jpg)\n\n## Occasions to serve cheesecake\nDessert. Need I say more? Any time you want to serve dessert, in my opinion, is the right occasion and the best way to serve cheesecake\\!\n\nServe this cake for weddings, birthdays, anniversaries, holidays and all manner of special occasions. Honestly, while I’ve been pregnant, I may or may not have been known to sometimes make myself cheesecake just-because. (Any occasion can be a special occasion if cheesecake is involved.)\n\n## The best cheesecake additions\nCheesecake additions are usually found in the form of different toppings, but one of my favourite things to add to the cake itself is some chocolate shavings or chocolate chips. Just stir these into the batter before baking, and there you go\\!\n\nYou can also use a combination of nuts and chocolate in the cake itself or stir some cinnamon or nutmeg into the cheesecake batter before baking as well.\n\n## Great cheesecake toppings\nThere are so many great things to put on top of your cheesecake. It’s hard to go wrong with just about anything on top of this goodness. Here are a few favorite toppings, however:\n\n- Frozen berries (as picture in this post)\n- Fresh berries\n- [Raspberry sauce](https:\/\/naomicakes.com\/easy-homemade-raspberry-sauce-recipe\/)\n- [Strawberry sauce](https:\/\/naomicakes.com\/easy-homemade-strawberry-sauce-recipe\/)\n- [Rhubarb sauce](https:\/\/naomicakes.com\/easy-homemade-strawberry-sauce-recipe\/)\n- [Apple pie filling](https:\/\/naomicakes.com\/homemade-apple-pie-filling-recipe\/)\n- [Blueberry lemon pie filling](https:\/\/naomicakes.com\/blueberry-pie-filling-recipe\/)\n- [Cherry pie filling](https:\/\/naomicakes.com\/how-to-make-homemade-sour-cherry-pie-filling-recipe\/)\n- Lemon curd\n- Whipping cream (check out [this great recipe for stabilized whipped cream](https:\/\/naomicakes.com\/how-to-make-stabilized-whipped-cream-recipe-tutorial\/), if you want to make cream decorations that last!)\n- [Dark chocolate truffles](https:\/\/naomicakes.com\/easy-dark-chocolate-truffles-recipe\/)\/ganache\n\n![overhead view of a slice of cheesecake with frozen fruit on top](https:\/\/spcdn.shortpixel.ai\/spio\/ret_img,q_cdnize,to_auto,s_webp:avif\/naomicakes.com\/wp-content\/uploads\/2014\/04\/cheesecake-rs-47ed.jpg)\n\n## Homemade cheesecake crust variations\nCrusts for cheesecakes can be easily made from just about any type of cookie dough or crushed cookies with butter. I have had cheesecakes with shortbread crust, chocolate chip cookie crust, brownie crust… You name it. Basically, you just have to make sure the crust is fully baked before you pour the filling on top. Then, follow the recipe instructions, and bake the cake as directed.\n\n#### Some unique crust ideas:\n- Graham cracker crumbs (as in this recipe)\n- Oreo cookie crust (made with crushed oreos and butter)\n- Crushed digestive biscuits with butter\n- Gingersnap cookie crust (made with crushed gingersnap cookies)\n- Mixed nuts and seeds crust (finely chopped, mixed with cinnamon, ground flax, and butter)\n- Chocolate chip cookie crust\n- Shortbread cookie crust\n- Brownie crust\n## Is cheesecake gluten free?\nThe filling is gluten free, but the crust is not. So if you have a gluten free cookie or crust recipe, you can bake it in the base of the pan first. Pour the filling over top of that, and bake as directed in the recipe.\n\nAlternately, you can make this recipe without graham crackers and go crust-free. Follow the baking directions as directed, and your cheesecake should come out perfectly\\!\n\n![slice of homemade cheesecake with assorted frozen fruit on top](https:\/\/spcdn.shortpixel.ai\/spio\/ret_img,q_cdnize,to_auto,s_webp:avif\/naomicakes.com\/wp-content\/uploads\/2014\/04\/cheesecake-rs-53ed.jpg)\n\n## A note about pan sizes\nThis tutorial was made using an 8″ springform pan, making this cake a little taller for the pictures. You can use a 9″ round pan or an 8″ pan for this same recipe with great results.\n\n## Used in this recipe:\n- Ingredients (see recipe card)\n- [Electric hand held mixer](https:\/\/amzn.to\/3uNRU6a)\n- [Mixing bowls](https:\/\/amzn.to\/3UVchsy)\n- [Measuring cups and spoons](https:\/\/amzn.to\/49wZv84)\n- [Glass measuring pitcher](https:\/\/amzn.to\/3IcqLNk)\n- [Spatula](https:\/\/amzn.to\/3TdSSC1)\n- [Spring form pan (8″ as pictured in this recipe)](https:\/\/amzn.to\/3TfAuIU)\n\n![](https:\/\/spcdn.shortpixel.ai\/spio\/ret_img,q_cdnize,to_auto,s_webp:avif\/naomicakes.com\/wp-content\/uploads\/2014\/04\/Easy-Homemade-Cheesecake.png)\n\n![](https:\/\/spcdn.shortpixel.ai\/spio\/ret_img,q_cdnize,to_auto,s_webp:avif\/naomicakes.com\/wp-content\/uploads\/2018\/03\/4a7d8-cheesecake-35edSQ-150x150.jpg)\n\nFor 1 8″ or 9″ cheesecake, serving 12-16.\n\nPrep Time 30 minutes\n\nCook Time 1 hour\n\nResting Time 3 hours\n\n#### Crust:\n- 2 c. graham cracker crumbs\n- 1\/2 c. butter melted\n- 1-1\/2 tsp. cinnamon\n- 1\/2 c. sugar\n\n#### Filling:\n- 1 c. sugar\n- 24 oz. (3 pkgs.) cream cheese softened\n- 1 c. sour cream\n- 3 eggs\n- 1\/4 t. salt\n- 1 t. vanilla\n\n1. Preheat the oven to 350 degrees F.\n2. In a medium mixing bowl, combine dry crust ingredients. Melt the butter, and mix it in until the mixture is well combined. Press into the base of an 8\" or 9\" springform pan. Set aside.\n3. In a large mixing bowl, beat the sugar and cream cheese until smooth. Beat in the sour cream, and then beat in the eggs until smooth and well combined. Stir in the salt and vanilla. Pour the filling over the crust.\n4. Set a pan with a bit of water in it on the bottom shelf of your oven, just below where the cheesecake will sit. Place the cake on the rack above the water and bake for 45 minutes to 1 hour, or until the centre of the cake is set (jiggle the pan a little to test it).\n5. Turn off the oven and allow the cake to sit in the oven for 1 hour. Remove from the oven, and refrigerate until cold.\n6. Run a knife around the edge of the pan to loosen it and remove the side of the pan. Place the cake on a serving plate, cut into slices, and serve. Top with mixed frozen berries or your favourite topping.\n7. Tip: The berries are best served slightly thawed, so that the juices run down the sides a bit, and they’re easier to eat.\n\n![cheesecake ingredients on a white counter](https:\/\/spcdn.shortpixel.ai\/spio\/ret_img,q_cdnize,to_auto,s_webp:avif\/naomicakes.com\/wp-content\/uploads\/2014\/04\/cheesecake-rs-1ed.jpg)\n\n![sugar, eggs with faces on them, vanilla, graham cracker crumbs, cream cheese and sour cream on a white table](https:\/\/spcdn.shortpixel.ai\/spio\/ret_img,q_cdnize,to_auto,s_webp:avif\/naomicakes.com\/wp-content\/uploads\/2014\/04\/cheesecake-rs-2ed.jpg)\n\n![cream cheese and 3 eggs with faces on them](https:\/\/spcdn.shortpixel.ai\/spio\/ret_img,q_cdnize,to_auto,s_webp:avif\/naomicakes.com\/wp-content\/uploads\/2014\/04\/cheesecake-rs-4ed.jpg)\n\n![close up of 3 bricks cream cheese with eggs in the background](https:\/\/spcdn.shortpixel.ai\/spio\/ret_img,q_cdnize,to_auto,s_webp:avif\/naomicakes.com\/wp-content\/uploads\/2014\/04\/cheesecake-rs-5ed.jpg)\n\n![3 pencil drawn egg faces](https:\/\/spcdn.shortpixel.ai\/spio\/ret_img,q_cdnize,to_auto,s_webp:avif\/naomicakes.com\/wp-content\/uploads\/2014\/04\/cheesecake-rs-6ed.jpg)\n\n![graham cracker crumbs, sugar, and cinnamon](https:\/\/spcdn.shortpixel.ai\/spio\/ret_img,q_cdnize,to_auto,s_webp:avif\/naomicakes.com\/wp-content\/uploads\/2014\/04\/cheesecake-rs-7ed.jpg)\n\n![butter in a bowl with other baking ingredients in the background](https:\/\/spcdn.shortpixel.ai\/spio\/ret_img,q_cdnize,to_auto,s_webp:avif\/naomicakes.com\/wp-content\/uploads\/2014\/04\/cheesecake-rs-10ed.jpg)\n\n![springform pan with cheesecake crust pressed into the base](https:\/\/spcdn.shortpixel.ai\/spio\/ret_img,q_cdnize,to_auto,s_webp:avif\/naomicakes.com\/wp-content\/uploads\/2014\/04\/cheesecake-rs-11ed.jpg)\n\n![cheesecake batter pouring over the crust into a springform pan](https:\/\/spcdn.shortpixel.ai\/spio\/ret_img,q_cdnize,to_auto,s_webp:avif\/naomicakes.com\/wp-content\/uploads\/2014\/04\/cheesecake-rs-13ed.jpg)\n\n![ribbons of cheesecake batter pouring over the crust into a springform pan](https:\/\/spcdn.shortpixel.ai\/spio\/ret_img,q_cdnize,to_auto,s_webp:avif\/naomicakes.com\/wp-content\/uploads\/2014\/04\/cheesecake-rs-16ed.jpg)\n\n![springform pan with a spatula sitting on top of cheesecake batter inside](https:\/\/spcdn.shortpixel.ai\/spio\/ret_img,q_cdnize,to_auto,s_webp:avif\/naomicakes.com\/wp-content\/uploads\/2014\/04\/cheesecake-rs-17ed.jpg)\n\n![unbaked cheesecake in a springform pan](https:\/\/spcdn.shortpixel.ai\/spio\/ret_img,q_cdnize,to_auto,s_webp:avif\/naomicakes.com\/wp-content\/uploads\/2014\/04\/cheesecake-rs-18ed.jpg)\n\n![unbaked cheesecake in a pan](https:\/\/spcdn.shortpixel.ai\/spio\/ret_img,q_cdnize,to_auto,s_webp:avif\/naomicakes.com\/wp-content\/uploads\/2014\/04\/cheesecake-rs-20ed.jpg)\n\n![baked cheesecake in a springform pan](https:\/\/spcdn.shortpixel.ai\/spio\/ret_img,q_cdnize,to_auto,s_webp:avif\/naomicakes.com\/wp-content\/uploads\/2014\/04\/cheesecake-rs-21ed.jpg)\n\n![knife cutting along the edge of a baked cheesecake to release it from the pan](https:\/\/spcdn.shortpixel.ai\/spio\/ret_img,q_cdnize,to_auto,s_webp:avif\/naomicakes.com\/wp-content\/uploads\/2014\/04\/cheesecake-rs-24ed.jpg)\n\n![cheesecake in a springform pan from the side](https:\/\/spcdn.shortpixel.ai\/spio\/ret_img,q_cdnize,to_auto,s_webp:avif\/naomicakes.com\/wp-content\/uploads\/2014\/04\/cheesecake-rs-25ed.jpg)\n\n![side view of a baked cheesecake on a glass plate](https:\/\/spcdn.shortpixel.ai\/spio\/ret_img,q_cdnize,to_auto,s_webp:avif\/naomicakes.com\/wp-content\/uploads\/2014\/04\/cheesecake-rs-26ed.jpg)\n\n![cheesecake from the side on a platter](https:\/\/spcdn.shortpixel.ai\/spio\/ret_img,q_cdnize,to_auto,s_webp:avif\/naomicakes.com\/wp-content\/uploads\/2014\/04\/cheesecake-rs-27ed.jpg)\n\n![overhead view of a cheesecake with the outline of one cut slice ](https:\/\/spcdn.shortpixel.ai\/spio\/ret_img,q_cdnize,to_auto,s_webp:avif\/naomicakes.com\/wp-content\/uploads\/2014\/04\/cheesecake-rs-29ed.jpg)\n\n![slice of cheesecake](https:\/\/spcdn.shortpixel.ai\/spio\/ret_img,q_cdnize,to_auto,s_webp:avif\/naomicakes.com\/wp-content\/uploads\/2014\/04\/cheesecake-rs-32ed.jpg)\n\n![plain slice of cheesecake](https:\/\/spcdn.shortpixel.ai\/spio\/ret_img,q_cdnize,to_auto,s_webp:avif\/naomicakes.com\/wp-content\/uploads\/2014\/04\/cheesecake-rs-34ed.jpg)\n\n![bowl of frozen fruit with a spoon](https:\/\/spcdn.shortpixel.ai\/spio\/ret_img,q_cdnize,to_auto,s_webp:avif\/naomicakes.com\/wp-content\/uploads\/2014\/04\/cheesecake-rs-35ed.jpg)\n\n![cheesecake with one slice removed](https:\/\/spcdn.shortpixel.ai\/spio\/ret_img,q_cdnize,to_auto,s_webp:avif\/naomicakes.com\/wp-content\/uploads\/2014\/04\/cheesecake-rs-38ed.jpg)\n\n![horizontal image of cheesecake with frozen fruit on top](https:\/\/spcdn.shortpixel.ai\/spio\/ret_img,q_cdnize,to_auto,s_webp:avif\/naomicakes.com\/wp-content\/uploads\/2014\/04\/cheesecake-rs-46ed.jpg)\n\n## f you like this recipe, you may also like:\n- [Cream Cheese Filling](https:\/\/naomicakes.com\/cream-cheese-filling-recipe\/)\n- [Mini Cherry Cheesecakes](https:\/\/naomicakes.com\/mini-cherry-cheesecakes\/)\n- [Miniature Cheesecake Trifles](https:\/\/naomicakes.com\/miniature-cheesecake-trifles-tutorial\/)\n- [Miniature Cherry Turnovers](https:\/\/naomicakes.com\/miniature-cherry-turnovers-recipe\/)\n\nAs usual, let me know if you make this cake; I’d love to hear your success stories! You can also tag me on Instagram in your beautiful cheesecake pictures [@naomicakesofficial](https:\/\/instagram.com\/naomicakesofficial). I always love to see when my recipes are being enjoyed\\!\n\nBack soon,\n\n–Naomi\n\n*This post contains affiliate links*.","meta_canonical":null}

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Meta Description	This easy homemade cheesecake recipe is one of the simplest and best around. It's rich and creamy; perfect for your favourite toppings.
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Boilerpipe Text	Easy homemade cheesecake… need I say more? You put the words “Cheese” and “Cake” together into one, and that pretty much says it all, does it not? If you’ve been looking for the perfect cheesecake recipe to add to your collection (but like, one that truly gets the award for “the best cheesecake recipe” award), well you have found your one. This classic cheesecake recipe is the perfect backdrop for every topping: it’s creamy, it’s rich, it’s gorgeous, and it’s just… great. Baked on a buttery graham cracker crust, you can’t go wrong with this recipe. Read on for all of the tips and tricks that give this recipe its best results… and of course, for the recipe itself! For those who don’t know: what is cheesecake? Cheesecake can take different forms around the the world, but typically in the U.S. and Canada, they are found as a cake made with a thin crust on the bottom and a thick layer of creamy, vanilla scented, sweetened soft cheese on top. Cheesecakes come in baked and unbaked versions, with the baked versions usually containing eggs and sour cream with a more dense texture, and the unbaked versions being made with whipped cream and typically set with gelatine. Different types of cheesecake There are so many different types of cheesecakes out there, and I’m sure this is not an exhaustive list. Here are the ones I know about, and the comparison to which one I think is most like this recipe. New York cheesecake This is a classic cheesecake famous to New York. It is a rich, dense, baked cheesecake, with a creamy texture and irresistible flavor. NY cheesecake is typically served with a fruity topping like cherry pie filling. I would say that my recipe’s cheesecake filling is the most similar, of all these types, to a New York cheesecake. Other classic cheesecakes If there’s another name for them, I don’t know it: but this is a regular cheesecake with a slightly lighter texture than the classic NY cheesecake, sometimes lightened with beaten egg white or whipped cream. No-bake cheesecake A no-bake cheesecake recipe is typically very fluffy, free of eggs, lightened with whipped heavy cream and stabilized with gelatine. You will often find these made in a pie plate and served as a chilled cheesecake dessert. European cheesecake These are often much less sweet and have more of a cake base than the typical thin, cookie crust found on cheesecakes across North America. There are many different types of cheesecake to be had in Europe, but from my brief time living over there, I experienced several delicious versions, very unlike the cheesecakes I was used to back home. How to keep your cheesecake from cracking There are a few different methods out there for creating a crack-free cheesecake, but the ones I employ for making my own cheesecakes is the water bath under the cake while it bakes (the steam helps), and allowing the cake to rest in the oven after it is baked. The drastic temperature change can cause the cake to crack, which is why it’s important to allow the cake to begin cooling slowly. Other methods include wrapping the pan in tin foil and immersing it in a larger pan (such as a large roasting pan) of water, or, some people will say that keeping the oven door closed for an hour after baking the cake will do the trick; however, while I find that step useful, I don’t find it always sufficient to prevent my cheesecakes from cracking. The butter in my crust keeps spilling out the bottom; how can I prevent this? This is a problem I have often encountered, but I’ll just be honest with you here: I have no idea why this happens. If you, dear reader, have the solution: please, enlighten me! If you’re as lost as I am, however, here’s what I recommend: Place a pan of water below the cheesecake. This will not only help to prevent the cheesecake from cracking, it will also catch melted butter and prevent it from making a burned mess in your oven. Wrap the outside of the pan with foil before you bake the cake. Make sure your springform pan (a cake pan with removable sides) has a good seal (ie, older pans may not seal as well and could be the reason for this problem). What makes a cheesecake dense or fluffy? Baked cheesecakes can be made to have a fluffier texture by the addition of beaten egg whites, folded into the filling after it is smooth. Unbaked cheesecakes are often made soft and light with the addition of real whipped cream. While I love cheesecakes in all shapes and sizes, my personal favorite is to make it like this recipe suggests: with a dense, rich, creamy texture. This cake is the perfect base for just about any topping! Occasions to serve cheesecake Dessert. Need I say more? Any time you want to serve dessert, in my opinion, is the right occasion and the best way to serve cheesecake! Serve this cake for weddings, birthdays, anniversaries, holidays and all manner of special occasions. Honestly, while I’ve been pregnant, I may or may not have been known to sometimes make myself cheesecake just-because. (Any occasion can be a special occasion if cheesecake is involved.) The best cheesecake additions Cheesecake additions are usually found in the form of different toppings, but one of my favourite things to add to the cake itself is some chocolate shavings or chocolate chips. Just stir these into the batter before baking, and there you go! You can also use a combination of nuts and chocolate in the cake itself or stir some cinnamon or nutmeg into the cheesecake batter before baking as well. Great cheesecake toppings There are so many great things to put on top of your cheesecake. It’s hard to go wrong with just about anything on top of this goodness. Here are a few favorite toppings, however: Frozen berries (as picture in this post) Fresh berries Raspberry sauce Strawberry sauce Rhubarb sauce Apple pie filling Blueberry lemon pie filling Cherry pie filling Lemon curd Whipping cream (check out this great recipe for stabilized whipped cream , if you want to make cream decorations that last!) Dark chocolate truffles /ganache Homemade cheesecake crust variations Crusts for cheesecakes can be easily made from just about any type of cookie dough or crushed cookies with butter. I have had cheesecakes with shortbread crust, chocolate chip cookie crust, brownie crust… You name it. Basically, you just have to make sure the crust is fully baked before you pour the filling on top. Then, follow the recipe instructions, and bake the cake as directed. Some unique crust ideas: Graham cracker crumbs (as in this recipe) Oreo cookie crust (made with crushed oreos and butter) Crushed digestive biscuits with butter Gingersnap cookie crust (made with crushed gingersnap cookies) Mixed nuts and seeds crust (finely chopped, mixed with cinnamon, ground flax, and butter) Chocolate chip cookie crust Shortbread cookie crust Brownie crust Is cheesecake gluten free? The filling is gluten free, but the crust is not. So if you have a gluten free cookie or crust recipe, you can bake it in the base of the pan first. Pour the filling over top of that, and bake as directed in the recipe. Alternately, you can make this recipe without graham crackers and go crust-free. Follow the baking directions as directed, and your cheesecake should come out perfectly! A note about pan sizes This tutorial was made using an 8″ springform pan, making this cake a little taller for the pictures. You can use a 9″ round pan or an 8″ pan for this same recipe with great results. Used in this recipe: Ingredients (see recipe card) Electric hand held mixer Mixing bowls Measuring cups and spoons Glass measuring pitcher Spatula Spring form pan (8″ as pictured in this recipe) For 1 8″ or 9″ cheesecake, serving 12-16. Prep Time 30 minutes Cook Time 1 hour Resting Time 3 hours Crust: 2 c. graham cracker crumbs 1/2 c. butter melted 1-1/2 tsp. cinnamon 1/2 c. sugar Filling: 1 c. sugar 24 oz. (3 pkgs.) cream cheese softened 1 c. sour cream 3 eggs 1/4 t. salt 1 t. vanilla Preheat the oven to 350 degrees F. In a medium mixing bowl, combine dry crust ingredients. Melt the butter, and mix it in until the mixture is well combined. Press into the base of an 8" or 9" springform pan. Set aside. In a large mixing bowl, beat the sugar and cream cheese until smooth. Beat in the sour cream, and then beat in the eggs until smooth and well combined. Stir in the salt and vanilla. Pour the filling over the crust. Set a pan with a bit of water in it on the bottom shelf of your oven, just below where the cheesecake will sit. Place the cake on the rack above the water and bake for 45 minutes to 1 hour, or until the centre of the cake is set (jiggle the pan a little to test it). Turn off the oven and allow the cake to sit in the oven for 1 hour. Remove from the oven, and refrigerate until cold. Run a knife around the edge of the pan to loosen it and remove the side of the pan. Place the cake on a serving plate, cut into slices, and serve. Top with mixed frozen berries or your favourite topping. Tip: The berries are best served slightly thawed, so that the juices run down the sides a bit, and they’re easier to eat. f you like this recipe, you may also like: Cream Cheese Filling Mini Cherry Cheesecakes Miniature Cheesecake Trifles Miniature Cherry Turnovers As usual, let me know if you make this cake; I’d love to hear your success stories! You can also tag me on Instagram in your beautiful cheesecake pictures @naomicakesofficial . I always love to see when my recipes are being enjoyed! Back soon, –Naomi This post contains affiliate links .
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[Sign up](https://naomicakes.kit.com/54d4cd10b7) [![NaomiCakes](https://spcdn.shortpixel.ai/spio/ret_img,q_cdnize,to_auto,s_webp:avif/naomicakes.com/wp-content/uploads/2024/02/aniselogosmall-1.jpg)NaomiCakes](https://naomicakes.com/) [Check it out: The Cookbook for Christian Families](https://naomicakes.com/book/) - [Recipes](https://naomicakes.com/recipes/) - [Family Life](https://naomicakes.com/family-living/) - [Creative Living](https://naomicakes.com/creative-living/) - [Cake Decorating](https://naomicakes.com/cakes/) - [Blog](https://naomicakes.com/blog/) - [Book](https://naomicakes.com/book/) - [About](https://naomicakes.com/family-living/about/) [![NaomiCakes](https://spcdn.shortpixel.ai/spio/ret_img,q_cdnize,to_auto,s_webp:avif/naomicakes.com/wp-content/uploads/2024/02/aniselogosmall-1.jpg)NaomiCakes](https://naomicakes.com/) [Home](https://naomicakes.com/) / [Food](https://naomicakes.com/category/food/) / Best Ever Easy Homemade Classic Cheesecake \[Recipe\] # Best Ever Easy Homemade Classic Cheesecake \[Recipe\] [Jump to Recipe](https://naomicakes.com/easy-homemade-cheesecake-recipe/#wprm-recipe-container-18780) Easy homemade cheesecake… need I say more? You put the words “Cheese” and “Cake” together into one, and that pretty much says it all, does it not? If you’ve been looking for the perfect cheesecake recipe to add to your collection (but like, one that truly gets the award for “the best cheesecake recipe” award), well you have found your one. This classic cheesecake recipe is the perfect backdrop for every topping: it’s creamy, it’s rich, it’s gorgeous, and it’s just… great. Baked on a buttery graham cracker crust, you can’t go wrong with this recipe. Read on for all of the tips and tricks that give this recipe its best results… and of course, for the recipe itself\! ![close up slice of cheesecake with frozen fruit on top](https://spcdn.shortpixel.ai/spio/ret_img,q_cdnize,to_auto,s_webp:avif/naomicakes.com/wp-content/uploads/2014/04/cheesecake-rs-44ed.jpg) ## For those who don’t know: what is cheesecake? Cheesecake can take different forms around the the world, but typically in the U.S. and Canada, they are found as a cake made with a thin crust on the bottom and a thick layer of creamy, vanilla scented, sweetened soft cheese on top. Cheesecakes come in baked and unbaked versions, with the baked versions usually containing eggs and sour cream with a more dense texture, and the unbaked versions being made with whipped cream and typically set with gelatine. ## Different types of cheesecake There are so many different types of cheesecakes out there, and I’m sure this is not an exhaustive list. Here are the ones I know about, and the comparison to which one I think is most like this recipe. #### New York cheesecake This is a classic cheesecake famous to New York. It is a rich, dense, baked cheesecake, with a creamy texture and irresistible flavor. NY cheesecake is typically served with a fruity topping like cherry pie filling. I would say that my recipe’s cheesecake filling is the most similar, of all these types, to a New York cheesecake. #### Other classic cheesecakes If there’s another name for them, I don’t know it: but this is a regular cheesecake with a slightly lighter texture than the classic NY cheesecake, sometimes lightened with beaten egg white or whipped cream. #### No-bake cheesecake A no-bake cheesecake recipe is typically very fluffy, free of eggs, lightened with whipped heavy cream and stabilized with gelatine. You will often find these made in a pie plate and served as a chilled cheesecake dessert. #### European cheesecake These are often much less sweet and have more of a cake base than the typical thin, cookie crust found on cheesecakes across North America. There are many different types of cheesecake to be had in Europe, but from my brief time living over there, I experienced several delicious versions, very unlike the cheesecakes I was used to back home. ![angle overhead view of a slice of cheesecake with frozen fruit on top](https://spcdn.shortpixel.ai/spio/ret_img,q_cdnize,to_auto,s_webp:avif/naomicakes.com/wp-content/uploads/2014/04/cheesecake-rs-48ed.jpg) ## How to keep your cheesecake from cracking There are a few different methods out there for creating a crack-free cheesecake, but the ones I employ for making my own cheesecakes is the water bath under the cake while it bakes (the steam helps), and allowing the cake to rest in the oven after it is baked. The drastic temperature change can cause the cake to crack, which is why it’s important to allow the cake to begin cooling slowly. Other methods include wrapping the pan in tin foil and immersing it in a larger pan (such as a large roasting pan) of water, or, some people will say that keeping the oven door closed for an hour after baking the cake will do the trick; however, while I find that step useful, I don’t find it always sufficient to prevent my cheesecakes from cracking. ## The butter in my crust keeps spilling out the bottom; how can I prevent this? This is a problem I have often encountered, but I’ll just be honest with you here: I have no idea why this happens. If you, dear reader, have the solution: please, enlighten me\! If you’re as lost as I am, however, here’s what I recommend: 1. Place a pan of water below the cheesecake. This will not only help to prevent the cheesecake from cracking, it will also catch melted butter and prevent it from making a burned mess in your oven. 2. Wrap the outside of the pan with foil before you bake the cake. 3. Make sure your springform pan (a cake pan with removable sides) has a good seal (ie, older pans may not seal as well and could be the reason for this problem). ## What makes a cheesecake dense or fluffy? Baked cheesecakes can be made to have a fluffier texture by the addition of beaten egg whites, folded into the filling after it is smooth. Unbaked cheesecakes are often made soft and light with the addition of real whipped cream. While I love cheesecakes in all shapes and sizes, my personal favorite is to make it like this recipe suggests: with a dense, rich, creamy texture. This cake is the perfect base for just about any topping\! ![slice of cheesecake with frozen fruit on top](https://spcdn.shortpixel.ai/spio/ret_img,q_cdnize,to_auto,s_webp:avif/naomicakes.com/wp-content/uploads/2014/04/cheesecake-rs-42ed.jpg) ## Occasions to serve cheesecake Dessert. Need I say more? Any time you want to serve dessert, in my opinion, is the right occasion and the best way to serve cheesecake\! Serve this cake for weddings, birthdays, anniversaries, holidays and all manner of special occasions. Honestly, while I’ve been pregnant, I may or may not have been known to sometimes make myself cheesecake just-because. (Any occasion can be a special occasion if cheesecake is involved.) ## The best cheesecake additions Cheesecake additions are usually found in the form of different toppings, but one of my favourite things to add to the cake itself is some chocolate shavings or chocolate chips. Just stir these into the batter before baking, and there you go\! You can also use a combination of nuts and chocolate in the cake itself or stir some cinnamon or nutmeg into the cheesecake batter before baking as well. ## Great cheesecake toppings There are so many great things to put on top of your cheesecake. It’s hard to go wrong with just about anything on top of this goodness. Here are a few favorite toppings, however: - Frozen berries (as picture in this post) - Fresh berries - [Raspberry sauce](https://naomicakes.com/easy-homemade-raspberry-sauce-recipe/) - [Strawberry sauce](https://naomicakes.com/easy-homemade-strawberry-sauce-recipe/) - [Rhubarb sauce](https://naomicakes.com/easy-homemade-strawberry-sauce-recipe/) - [Apple pie filling](https://naomicakes.com/homemade-apple-pie-filling-recipe/) - [Blueberry lemon pie filling](https://naomicakes.com/blueberry-pie-filling-recipe/) - [Cherry pie filling](https://naomicakes.com/how-to-make-homemade-sour-cherry-pie-filling-recipe/) - Lemon curd - Whipping cream (check out [this great recipe for stabilized whipped cream](https://naomicakes.com/how-to-make-stabilized-whipped-cream-recipe-tutorial/), if you want to make cream decorations that last!) - [Dark chocolate truffles](https://naomicakes.com/easy-dark-chocolate-truffles-recipe/)/ganache ![overhead view of a slice of cheesecake with frozen fruit on top](https://spcdn.shortpixel.ai/spio/ret_img,q_cdnize,to_auto,s_webp:avif/naomicakes.com/wp-content/uploads/2014/04/cheesecake-rs-47ed.jpg) ## Homemade cheesecake crust variations Crusts for cheesecakes can be easily made from just about any type of cookie dough or crushed cookies with butter. I have had cheesecakes with shortbread crust, chocolate chip cookie crust, brownie crust… You name it. Basically, you just have to make sure the crust is fully baked before you pour the filling on top. Then, follow the recipe instructions, and bake the cake as directed. #### Some unique crust ideas: - Graham cracker crumbs (as in this recipe) - Oreo cookie crust (made with crushed oreos and butter) - Crushed digestive biscuits with butter - Gingersnap cookie crust (made with crushed gingersnap cookies) - Mixed nuts and seeds crust (finely chopped, mixed with cinnamon, ground flax, and butter) - Chocolate chip cookie crust - Shortbread cookie crust - Brownie crust ## Is cheesecake gluten free? The filling is gluten free, but the crust is not. So if you have a gluten free cookie or crust recipe, you can bake it in the base of the pan first. Pour the filling over top of that, and bake as directed in the recipe. Alternately, you can make this recipe without graham crackers and go crust-free. Follow the baking directions as directed, and your cheesecake should come out perfectly\! ![slice of homemade cheesecake with assorted frozen fruit on top](https://spcdn.shortpixel.ai/spio/ret_img,q_cdnize,to_auto,s_webp:avif/naomicakes.com/wp-content/uploads/2014/04/cheesecake-rs-53ed.jpg) ## A note about pan sizes This tutorial was made using an 8″ springform pan, making this cake a little taller for the pictures. You can use a 9″ round pan or an 8″ pan for this same recipe with great results. ## Used in this recipe: - Ingredients (see recipe card) - [Electric hand held mixer](https://amzn.to/3uNRU6a) - [Mixing bowls](https://amzn.to/3UVchsy) - [Measuring cups and spoons](https://amzn.to/49wZv84) - [Glass measuring pitcher](https://amzn.to/3IcqLNk) - [Spatula](https://amzn.to/3TdSSC1) - [Spring form pan (8″ as pictured in this recipe)](https://amzn.to/3TfAuIU) ![](https://spcdn.shortpixel.ai/spio/ret_img,q_cdnize,to_auto,s_webp:avif/naomicakes.com/wp-content/uploads/2014/04/Easy-Homemade-Cheesecake.png) ![](https://spcdn.shortpixel.ai/spio/ret_img,q_cdnize,to_auto,s_webp:avif/naomicakes.com/wp-content/uploads/2018/03/4a7d8-cheesecake-35edSQ-150x150.jpg) 5 from 1 vote [Print](https://naomicakes.com/wprm_print/easy-homemade-cheesecake) ## Easy Homemade Cheesecake For 1 8″ or 9″ cheesecake, serving 12-16. Course Dessert Cuisine American, Canadian Keyword cheesecake Prep Time 30 minutes Cook Time 1 hour Resting Time 3 hours ### Ingredients #### Crust: - 2 c. graham cracker crumbs - 1/2 c. butter melted - 1-1/2 tsp. cinnamon - 1/2 c. sugar #### Filling: - 1 c. sugar - 24 oz. (3 pkgs.) cream cheese softened - 1 c. sour cream - 3 eggs - 1/4 t. salt - 1 t. vanilla ### Instructions 1. Preheat the oven to 350 degrees F. 2. In a medium mixing bowl, combine dry crust ingredients. Melt the butter, and mix it in until the mixture is well combined. Press into the base of an 8" or 9" springform pan. Set aside. 3. In a large mixing bowl, beat the sugar and cream cheese until smooth. Beat in the sour cream, and then beat in the eggs until smooth and well combined. Stir in the salt and vanilla. Pour the filling over the crust. 4. Set a pan with a bit of water in it on the bottom shelf of your oven, just below where the cheesecake will sit. Place the cake on the rack above the water and bake for 45 minutes to 1 hour, or until the centre of the cake is set (jiggle the pan a little to test it). 5. Turn off the oven and allow the cake to sit in the oven for 1 hour. Remove from the oven, and refrigerate until cold. 6. Run a knife around the edge of the pan to loosen it and remove the side of the pan. Place the cake on a serving plate, cut into slices, and serve. Top with mixed frozen berries or your favourite topping. 7. Tip: The berries are best served slightly thawed, so that the juices run down the sides a bit, and they’re easier to eat. ![cheesecake ingredients on a white counter](https://spcdn.shortpixel.ai/spio/ret_img,q_cdnize,to_auto,s_webp:avif/naomicakes.com/wp-content/uploads/2014/04/cheesecake-rs-1ed.jpg) ![sugar, eggs with faces on them, vanilla, graham cracker crumbs, cream cheese and sour cream on a white table](https://spcdn.shortpixel.ai/spio/ret_img,q_cdnize,to_auto,s_webp:avif/naomicakes.com/wp-content/uploads/2014/04/cheesecake-rs-2ed.jpg) ![cream cheese and 3 eggs with faces on them](https://spcdn.shortpixel.ai/spio/ret_img,q_cdnize,to_auto,s_webp:avif/naomicakes.com/wp-content/uploads/2014/04/cheesecake-rs-4ed.jpg) ![close up of 3 bricks cream cheese with eggs in the background](https://spcdn.shortpixel.ai/spio/ret_img,q_cdnize,to_auto,s_webp:avif/naomicakes.com/wp-content/uploads/2014/04/cheesecake-rs-5ed.jpg) ![3 pencil drawn egg faces](https://spcdn.shortpixel.ai/spio/ret_img,q_cdnize,to_auto,s_webp:avif/naomicakes.com/wp-content/uploads/2014/04/cheesecake-rs-6ed.jpg) ![graham cracker crumbs, sugar, and cinnamon](https://spcdn.shortpixel.ai/spio/ret_img,q_cdnize,to_auto,s_webp:avif/naomicakes.com/wp-content/uploads/2014/04/cheesecake-rs-7ed.jpg) ![butter in a bowl with other baking ingredients in the background](https://spcdn.shortpixel.ai/spio/ret_img,q_cdnize,to_auto,s_webp:avif/naomicakes.com/wp-content/uploads/2014/04/cheesecake-rs-10ed.jpg) ![springform pan with cheesecake crust pressed into the base](https://spcdn.shortpixel.ai/spio/ret_img,q_cdnize,to_auto,s_webp:avif/naomicakes.com/wp-content/uploads/2014/04/cheesecake-rs-11ed.jpg) ![cheesecake batter pouring over the crust into a springform pan](https://spcdn.shortpixel.ai/spio/ret_img,q_cdnize,to_auto,s_webp:avif/naomicakes.com/wp-content/uploads/2014/04/cheesecake-rs-13ed.jpg) ![ribbons of cheesecake batter pouring over the crust into a springform pan](https://spcdn.shortpixel.ai/spio/ret_img,q_cdnize,to_auto,s_webp:avif/naomicakes.com/wp-content/uploads/2014/04/cheesecake-rs-16ed.jpg) ![springform pan with a spatula sitting on top of cheesecake batter inside](https://spcdn.shortpixel.ai/spio/ret_img,q_cdnize,to_auto,s_webp:avif/naomicakes.com/wp-content/uploads/2014/04/cheesecake-rs-17ed.jpg) ![unbaked cheesecake in a springform pan](https://spcdn.shortpixel.ai/spio/ret_img,q_cdnize,to_auto,s_webp:avif/naomicakes.com/wp-content/uploads/2014/04/cheesecake-rs-18ed.jpg) ![unbaked cheesecake in a pan](https://spcdn.shortpixel.ai/spio/ret_img,q_cdnize,to_auto,s_webp:avif/naomicakes.com/wp-content/uploads/2014/04/cheesecake-rs-20ed.jpg) ![baked cheesecake in a springform pan](https://spcdn.shortpixel.ai/spio/ret_img,q_cdnize,to_auto,s_webp:avif/naomicakes.com/wp-content/uploads/2014/04/cheesecake-rs-21ed.jpg) ![knife cutting along the edge of a baked cheesecake to release it from the pan](https://spcdn.shortpixel.ai/spio/ret_img,q_cdnize,to_auto,s_webp:avif/naomicakes.com/wp-content/uploads/2014/04/cheesecake-rs-24ed.jpg) ![cheesecake in a springform pan from the side](https://spcdn.shortpixel.ai/spio/ret_img,q_cdnize,to_auto,s_webp:avif/naomicakes.com/wp-content/uploads/2014/04/cheesecake-rs-25ed.jpg) ![side view of a baked cheesecake on a glass plate](https://spcdn.shortpixel.ai/spio/ret_img,q_cdnize,to_auto,s_webp:avif/naomicakes.com/wp-content/uploads/2014/04/cheesecake-rs-26ed.jpg) ![cheesecake from the side on a platter](https://spcdn.shortpixel.ai/spio/ret_img,q_cdnize,to_auto,s_webp:avif/naomicakes.com/wp-content/uploads/2014/04/cheesecake-rs-27ed.jpg) ![overhead view of a cheesecake with the outline of one cut slice ](https://spcdn.shortpixel.ai/spio/ret_img,q_cdnize,to_auto,s_webp:avif/naomicakes.com/wp-content/uploads/2014/04/cheesecake-rs-29ed.jpg) ![slice of cheesecake](https://spcdn.shortpixel.ai/spio/ret_img,q_cdnize,to_auto,s_webp:avif/naomicakes.com/wp-content/uploads/2014/04/cheesecake-rs-32ed.jpg) ![plain slice of cheesecake](https://spcdn.shortpixel.ai/spio/ret_img,q_cdnize,to_auto,s_webp:avif/naomicakes.com/wp-content/uploads/2014/04/cheesecake-rs-34ed.jpg) ![bowl of frozen fruit with a spoon](https://spcdn.shortpixel.ai/spio/ret_img,q_cdnize,to_auto,s_webp:avif/naomicakes.com/wp-content/uploads/2014/04/cheesecake-rs-35ed.jpg) ![cheesecake with one slice removed](https://spcdn.shortpixel.ai/spio/ret_img,q_cdnize,to_auto,s_webp:avif/naomicakes.com/wp-content/uploads/2014/04/cheesecake-rs-38ed.jpg) ![horizontal image of cheesecake with frozen fruit on top](https://spcdn.shortpixel.ai/spio/ret_img,q_cdnize,to_auto,s_webp:avif/naomicakes.com/wp-content/uploads/2014/04/cheesecake-rs-46ed.jpg) ## f you like this recipe, you may also like: - [Cream Cheese Filling](https://naomicakes.com/cream-cheese-filling-recipe/) - [Mini Cherry Cheesecakes](https://naomicakes.com/mini-cherry-cheesecakes/) - [Miniature Cheesecake Trifles](https://naomicakes.com/miniature-cheesecake-trifles-tutorial/) - [Miniature Cherry Turnovers](https://naomicakes.com/miniature-cherry-turnovers-recipe/) As usual, let me know if you make this cake; I’d love to hear your success stories! You can also tag me on Instagram in your beautiful cheesecake pictures [@naomicakesofficial](https://instagram.com/naomicakesofficial). I always love to see when my recipes are being enjoyed\! Back soon, –Naomi This post contains affiliate links. ![](https://secure.gravatar.com/avatar/adc72b5bd6efca4910fa65ebe3b29c3229328d6109c274e01e659ab1865f1954?s=80&d=mm&r=g) [Naomi](https://naomicakes.com/author/naomi/ "Posts by Naomi") ## Post navigation [PreviousThe Easiest Homemade Whole Wheat Bread \[Recipe\]](https://naomicakes.com/easy-whole-wheat-bread-recipe/) [NextA Natural Christmas Tree: Popcorn Garlands DIY \[Tutorial\]](https://naomicakes.com/a-natural-christmas-tree-popcorn-garlands-diy-tutorial/) ## 30 Comments 1. ![](https://secure.gravatar.com/avatar/?s=60&d=mm&r=g) [KathyF](https://www.blogger.com/profile/09821546938939965094) says: [at](https://naomicakes.com/easy-homemade-cheesecake-recipe/#comment-588) Mmmm, beautiful cheesecake! Do you ever make butter tarts? I'm looking for a good recipe. [Reply](https://naomicakes.com/easy-homemade-cheesecake-recipe/#comment-588) 2. ![](https://secure.gravatar.com/avatar/?s=60&d=mm&r=g) [Naomi](https://www.blogger.com/profile/15417259025956315369) says: [at](https://naomicakes.com/easy-homemade-cheesecake-recipe/#comment-589) I do, Kathy! Maybe that should be an upcoming project – I have a great recipe. Thanks for the comment\! [Reply](https://naomicakes.com/easy-homemade-cheesecake-recipe/#comment-589) 3. ![](https://secure.gravatar.com/avatar/?s=60&d=mm&r=g) Anonymous says: [at](https://naomicakes.com/easy-homemade-cheesecake-recipe/#comment-590) I made this today, it was fabulous. It was my first attempt at making cheesecake and I am so glad I found this recipe. THANK YOU 🙂 [Reply](https://naomicakes.com/easy-homemade-cheesecake-recipe/#comment-590) 4. ![](https://secure.gravatar.com/avatar/?s=60&d=mm&r=g) [Stacy Kernohan](https://www.blogger.com/profile/10502565339472831152) says: [at](https://naomicakes.com/easy-homemade-cheesecake-recipe/#comment-591) This was also my first attempt at cheesecake, and I was making it for a birthday so I was feeling the pressure! I topped it with a freshly picked blueberry sauce, and it was amazing! Thanks for posting\! [Reply](https://naomicakes.com/easy-homemade-cheesecake-recipe/#comment-591) 5. ![](https://secure.gravatar.com/avatar/?s=60&d=mm&r=g) [Unknown](https://www.blogger.com/profile/07966085640665707667) says: [at](https://naomicakes.com/easy-homemade-cheesecake-recipe/#comment-592) Why do you put water I the oven with the cheesecake? [Reply](https://naomicakes.com/easy-homemade-cheesecake-recipe/#comment-592) 6. ![](https://secure.gravatar.com/avatar/?s=60&d=mm&r=g) [Naomi](https://www.blogger.com/profile/15417259025956315369) says: [at](https://naomicakes.com/easy-homemade-cheesecake-recipe/#comment-593) Good question! Putting water in the oven provides moisture, prevents the cake from burning, and also (if you have my luck with cheesecakes), it will catch any butter that leaks from the pan and save your oven from a world of trouble. 😉 All the best\! [Reply](https://naomicakes.com/easy-homemade-cheesecake-recipe/#comment-593) 7. ![](https://secure.gravatar.com/avatar/?s=60&d=mm&r=g) [Unknown](https://www.blogger.com/profile/06091211644626874168) says: [at](https://naomicakes.com/easy-homemade-cheesecake-recipe/#comment-594) MAYBE LESS BUTTER,IT HAPPENED TO ME ONCE ALSO.SO I ALWAYS USED LESS BUTTER FOR THE CRUST. [Reply](https://naomicakes.com/easy-homemade-cheesecake-recipe/#comment-594) 8. ![](https://secure.gravatar.com/avatar/f4f947bac80c8b3210981fae532208223a16d45d55983bf20f2fecd983d65df0?s=60&d=mm&r=g) [antiprepper](http://antiprepper.wordpress.com/) says: [at](https://naomicakes.com/easy-homemade-cheesecake-recipe/#comment-595) This is a superb recipe. It was my first cheesecake attempt and we were blown away by the flavour. My 4 year old and 11 year old were instant devotees. My 4 year old rubs her tummy and says ‘deeeelicious’ when it’s mentioned in conversation. Also great because it’s flexible but a totally reliable base. Thanks, and well done on a nicely put together recipe. [Reply](https://naomicakes.com/easy-homemade-cheesecake-recipe/#comment-595) 9. ![](https://secure.gravatar.com/avatar/4ae4a5342abfdb345031cb9c61826d9e44b56506f8dce4db9ea90e1104e87cee?s=60&d=mm&r=g) Naomi says: [at](https://naomicakes.com/easy-homemade-cheesecake-recipe/#comment-596) 😍 this and I can’t wait to try it! Thanks Naomi [Reply](https://naomicakes.com/easy-homemade-cheesecake-recipe/#comment-596) 10. ![](https://secure.gravatar.com/avatar/6c388cf256dc337c9015b2318b91ccbd3d372e1a13b797a23fb96c77f8734cec?s=60&d=mm&r=g) Melinda says: [at](https://naomicakes.com/easy-homemade-cheesecake-recipe/#comment-597) This is the best cheesecake but I have a terrible time getting the bottom of the springform part off, do you have any suggestions, maybe I’m not letting it get cold enough, [Reply](https://naomicakes.com/easy-homemade-cheesecake-recipe/#comment-597) 1. ![](https://secure.gravatar.com/avatar/adc72b5bd6efca4910fa65ebe3b29c3229328d6109c274e01e659ab1865f1954?s=60&d=mm&r=g) [naomicakes](http://naomicakes.wordpress.com/) says: [at](https://naomicakes.com/easy-homemade-cheesecake-recipe/#comment-598) Hey Melinda\! Actually, the bottom of the springform pan is designed that you serve the cake on it- so you shouldn’t need to remove it at all! If you are wanting to give the cake away, however, I have often put a cake board into the base on the pan, and then when you release the sides of the cake, the board slides off the base easily. Hope this helps you! Thanks for your comment. –Naomi [Reply](https://naomicakes.com/easy-homemade-cheesecake-recipe/#comment-598) 11. ![](https://secure.gravatar.com/avatar/83ee26f53011570c40077ee9396d60902b426c564970549820e9e4da51e969b9?s=60&d=mm&r=g) Natalie Brown says: [at](https://naomicakes.com/easy-homemade-cheesecake-recipe/#comment-599) Can I use sugar in the raw instead of granulated sugar? What are my other options for sugar? [Reply](https://naomicakes.com/easy-homemade-cheesecake-recipe/#comment-599) 1. ![](https://secure.gravatar.com/avatar/adc72b5bd6efca4910fa65ebe3b29c3229328d6109c274e01e659ab1865f1954?s=60&d=mm&r=g) [naomicakes](http://naomicakes.wordpress.com/) says: [at](https://naomicakes.com/easy-homemade-cheesecake-recipe/#comment-600) Yes, of course you can! Any type of granulated sugar would work; even coconut sugar would probably be fine. All the best- and thanks for your comment\! [Reply](https://naomicakes.com/easy-homemade-cheesecake-recipe/#comment-600) 12. ![](https://secure.gravatar.com/avatar/ef5f0131a65c96754773d0f0bf806662c322f4e8d142e30ac9ffc781d1d875b8?s=60&d=mm&r=g) Beatrice says: [at](https://naomicakes.com/easy-homemade-cheesecake-recipe/#comment-601) I will definitely try this one and it will be my first attempt at cheese cake. Thank you. Looks yum\! [Reply](https://naomicakes.com/easy-homemade-cheesecake-recipe/#comment-601) 13. ![](https://secure.gravatar.com/avatar/5c994181bc10302f6c49fc0eefbf95f336b6749830ea01a7a861b0d302344739?s=60&d=mm&r=g) Margaret Hoyland says: [at](https://naomicakes.com/easy-homemade-cheesecake-recipe/#comment-602) Can you freeze this cheesecake? [Reply](https://naomicakes.com/easy-homemade-cheesecake-recipe/#comment-602) 1. ![](https://secure.gravatar.com/avatar/adc72b5bd6efca4910fa65ebe3b29c3229328d6109c274e01e659ab1865f1954?s=60&d=mm&r=g) [naomicakes](http://naomicakes.wordpress.com/) says: [at](https://naomicakes.com/easy-homemade-cheesecake-recipe/#comment-603) Hi Margaret\! Yes, of course you can! Cheesecake freezes very well, and actually, I love to eat it when it’s so thoroughly cold that way! Just make sure you thaw it in enough time for the ice to thaw out completely before you serve it. (Not that it matters too much – it’s just easier to cut when you aren’t hacking through a block of frozen cheesecake!) 😉 Thanks for your comment\! –Naomi [Reply](https://naomicakes.com/easy-homemade-cheesecake-recipe/#comment-603) 14. ![](https://secure.gravatar.com/avatar/b7cee853666530290ac0f39e431da88a695041149731289cbfe03c02ba9a7a0e?s=60&d=mm&r=g) Becky says: [at](https://naomicakes.com/easy-homemade-cheesecake-recipe/#comment-604) Can splenda be used in place of sugar? [Reply](https://naomicakes.com/easy-homemade-cheesecake-recipe/#comment-604) 1. ![](https://secure.gravatar.com/avatar/adc72b5bd6efca4910fa65ebe3b29c3229328d6109c274e01e659ab1865f1954?s=60&d=mm&r=g) [naomicakes](http://naomicakes.wordpress.com/) says: [at](https://naomicakes.com/easy-homemade-cheesecake-recipe/#comment-605) Hi Becky! I’ve never substituted Splenda for sugar in this recipe, but I would imagine it would be okay- the only thing I might worry about is that the texture might be negatively affected, and perhaps your cheesecake would be less smooth. Here are some tips I found- let me know how it turns out if you try it! <https://www.splenda.com/cooking-baking-tips> [Reply](https://naomicakes.com/easy-homemade-cheesecake-recipe/#comment-605) 15. ![](https://secure.gravatar.com/avatar/b7cee853666530290ac0f39e431da88a695041149731289cbfe03c02ba9a7a0e?s=60&d=mm&r=g) Becky says: [at](https://naomicakes.com/easy-homemade-cheesecake-recipe/#comment-606) Thank you!! I’ll give it a go a let you know how it turns out\! [Reply](https://naomicakes.com/easy-homemade-cheesecake-recipe/#comment-606) 16. ![](https://secure.gravatar.com/avatar/a69b7af79f1656d6cb91b66306c7ba3d4665912cf9d93665c84b65444070ed83?s=60&d=mm&r=g) Diana says: [at](https://naomicakes.com/easy-homemade-cheesecake-recipe/#comment-607) Will be making this cheesecake for sure. [Reply](https://naomicakes.com/easy-homemade-cheesecake-recipe/#comment-607) 17. ![](https://secure.gravatar.com/avatar/cf5c5838869745125109cf4b597dbfce0368d1d370579698cfc43e7cb986ef95?s=60&d=mm&r=g) David says: [at](https://naomicakes.com/easy-homemade-cheesecake-recipe/#comment-608) I made this and it looked great and while it was sitting in the oven for the hour it cracked in half. Did I do something wrong? [Reply](https://naomicakes.com/easy-homemade-cheesecake-recipe/#comment-608) 1. ![](https://secure.gravatar.com/avatar/adc72b5bd6efca4910fa65ebe3b29c3229328d6109c274e01e659ab1865f1954?s=60&d=mm&r=g) [naomicakes](http://naomicakes.wordpress.com/) says: [at](https://naomicakes.com/easy-homemade-cheesecake-recipe/#comment-609) Hi David\! First, I’m sorry the cheesecake cracked – I hope it was delicious anyway\! My understanding of what causes cheesecakes to crack is a quickly fluctuating change in temperature. For this reason, many people will bake their cheesecakes in a water bath, which is basically that you would wrap the outside of the springform pan with foil, and then set the whole thing into a larger pan with 1″ of water in the bottom to bake it. I have also read in the past that using room temperature ingredients (i.e. no cold eggs, cream cheese, etc), will help the cake to keep from shrinking. In my days of making cheesecakes, more of my cakes have cracked than not, but thankfully those cracks are easy to cover with fruit so that no one can tell, and the taste is not affected – which is the best part\! Thanks for your comment, and I hope this helps for your future cheesecake endeavours\! –Naomi [Reply](https://naomicakes.com/easy-homemade-cheesecake-recipe/#comment-609) 18. ![](https://secure.gravatar.com/avatar/e29e3cb7f33511aefaa5efe7e86c79dc42785e26963bd0a8414899c7bac66ee2?s=60&d=mm&r=g) Paige says: [at](https://naomicakes.com/easy-homemade-cheesecake-recipe/#comment-610) Do you have to grease the pan at all? [Reply](https://naomicakes.com/easy-homemade-cheesecake-recipe/#comment-610) 1. ![](https://secure.gravatar.com/avatar/adc72b5bd6efca4910fa65ebe3b29c3229328d6109c274e01e659ab1865f1954?s=60&d=mm&r=g) [naomicakes](http://naomicakes.wordpress.com/) says: [at](https://naomicakes.com/easy-homemade-cheesecake-recipe/#comment-611) Not at all! The cake will come out easily as is. 🙂 [Reply](https://naomicakes.com/easy-homemade-cheesecake-recipe/#comment-611) 19. ![](https://secure.gravatar.com/avatar/4538baf1e52c6385b7b66a8b4c12325b7f111fd82a24f3a0b8b442807c320980?s=60&d=mm&r=g) Kittie says: [at](https://naomicakes.com/easy-homemade-cheesecake-recipe/#comment-731) The butter leaks because the springform pan does not seal tightly enough at the base. Try filling the clamped-closed pan with hot water & watch for leaks-perhaps 15 minutes. [Reply](https://naomicakes.com/easy-homemade-cheesecake-recipe/#comment-731) 1. ![](https://secure.gravatar.com/avatar/adc72b5bd6efca4910fa65ebe3b29c3229328d6109c274e01e659ab1865f1954?s=60&d=mm&r=g) Naomi says: [at](https://naomicakes.com/easy-homemade-cheesecake-recipe/#comment-737) This is amazing – thank you\! [Reply](https://naomicakes.com/easy-homemade-cheesecake-recipe/#comment-737) 20. Pingback: [Easy Homemade Cheesecake \[NaomiCakes\] \\| NaomiCakes](https://naomicakes.com/2018/05/02/easy-homemade-cheesecake-naomicakes/) 21. ![](https://secure.gravatar.com/avatar/5de05fdd003dceff0b1bbb268f4d6a51c0ed257dee68be7ddc06d6b6372d75e5?s=60&d=mm&r=g) Tia says: [at](https://naomicakes.com/easy-homemade-cheesecake-recipe/#comment-1326) Love this recipe! Has anyone tried altering the recipe to do different flavors? Such as adding Nutella, or oreos, or peanut butter, etc. Just wondering if it would alter the cooking time/process. [Reply](https://naomicakes.com/easy-homemade-cheesecake-recipe/#comment-1326) 22. ![](https://secure.gravatar.com/avatar/14e8a8b2056a86c462a7fca20d7aa1862947d23152149ecbfa7397b9fe3241d9?s=60&d=mm&r=g) Maranda Douglas says: [at](https://naomicakes.com/easy-homemade-cheesecake-recipe/#comment-25142) ![5 stars](https://spcdn.shortpixel.ai/spio/ret_img,q_cdnize,to_auto,s_webp:avif/naomicakes.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) I love this recipe it’s amazing! I actually did try a couple adds the second time making it. 1/2 teaspoon of fresh lemon juice and substituted one 8oz package of cream cheese with a 8 oz container of strawberry cream cheese. Took the flavor to another level. Thanks for sharing this recipe. [Reply](https://naomicakes.com/easy-homemade-cheesecake-recipe/#comment-25142) 1. ![](https://secure.gravatar.com/avatar/adc72b5bd6efca4910fa65ebe3b29c3229328d6109c274e01e659ab1865f1954?s=60&d=mm&r=g) Naomi says: [at](https://naomicakes.com/easy-homemade-cheesecake-recipe/#comment-25143) Oh my, what a fantastic idea! I’m so glad you enjoy it, thanks for the comment\! [Reply](https://naomicakes.com/easy-homemade-cheesecake-recipe/#comment-25143) ### Leave a Reply [Cancel reply](https://naomicakes.com/easy-homemade-cheesecake-recipe/#respond) ![](https://spcdn.shortpixel.ai/spio/ret_img,q_cdnize,to_auto,s_webp:avif/naomicakes.com/wp-content/uploads/2025/12/blogpics-naomi-3-683x1024.jpg) ### Hi there, and welcome\! I’m a Christian homeschool mom of 5, and I love baking, cooking, cake decorating, and making life beautiful (or finding the beauty that’s already there)\! I hope you’ll find lots of inspiration here for all of the above and more. [Click Here](https://naomicakes.com/about) to read more about me\! ## SEASONS COOKBOOK ##### Cooking through the seasons of life Seasons is a cookbook, memoir and devotional designed to walk through the calendar year, looking back on the faithfulness of God as a hope for the days ahead. The God who gave in the past is the same God who gives today. Even as the seasons of life change and shift, we have a sure hope for the future when we trust in the One who holds it\! 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Readable Markdown	Easy homemade cheesecake… need I say more? You put the words “Cheese” and “Cake” together into one, and that pretty much says it all, does it not? If you’ve been looking for the perfect cheesecake recipe to add to your collection (but like, one that truly gets the award for “the best cheesecake recipe” award), well you have found your one. This classic cheesecake recipe is the perfect backdrop for every topping: it’s creamy, it’s rich, it’s gorgeous, and it’s just… great. Baked on a buttery graham cracker crust, you can’t go wrong with this recipe. Read on for all of the tips and tricks that give this recipe its best results… and of course, for the recipe itself\! ![close up slice of cheesecake with frozen fruit on top](https://spcdn.shortpixel.ai/spio/ret_img,q_cdnize,to_auto,s_webp:avif/naomicakes.com/wp-content/uploads/2014/04/cheesecake-rs-44ed.jpg) ## For those who don’t know: what is cheesecake? Cheesecake can take different forms around the the world, but typically in the U.S. and Canada, they are found as a cake made with a thin crust on the bottom and a thick layer of creamy, vanilla scented, sweetened soft cheese on top. Cheesecakes come in baked and unbaked versions, with the baked versions usually containing eggs and sour cream with a more dense texture, and the unbaked versions being made with whipped cream and typically set with gelatine. ## Different types of cheesecake There are so many different types of cheesecakes out there, and I’m sure this is not an exhaustive list. Here are the ones I know about, and the comparison to which one I think is most like this recipe. #### New York cheesecake This is a classic cheesecake famous to New York. It is a rich, dense, baked cheesecake, with a creamy texture and irresistible flavor. NY cheesecake is typically served with a fruity topping like cherry pie filling. I would say that my recipe’s cheesecake filling is the most similar, of all these types, to a New York cheesecake. #### Other classic cheesecakes If there’s another name for them, I don’t know it: but this is a regular cheesecake with a slightly lighter texture than the classic NY cheesecake, sometimes lightened with beaten egg white or whipped cream. #### No-bake cheesecake A no-bake cheesecake recipe is typically very fluffy, free of eggs, lightened with whipped heavy cream and stabilized with gelatine. You will often find these made in a pie plate and served as a chilled cheesecake dessert. #### European cheesecake These are often much less sweet and have more of a cake base than the typical thin, cookie crust found on cheesecakes across North America. There are many different types of cheesecake to be had in Europe, but from my brief time living over there, I experienced several delicious versions, very unlike the cheesecakes I was used to back home. ![angle overhead view of a slice of cheesecake with frozen fruit on top](https://spcdn.shortpixel.ai/spio/ret_img,q_cdnize,to_auto,s_webp:avif/naomicakes.com/wp-content/uploads/2014/04/cheesecake-rs-48ed.jpg) ## How to keep your cheesecake from cracking There are a few different methods out there for creating a crack-free cheesecake, but the ones I employ for making my own cheesecakes is the water bath under the cake while it bakes (the steam helps), and allowing the cake to rest in the oven after it is baked. The drastic temperature change can cause the cake to crack, which is why it’s important to allow the cake to begin cooling slowly. Other methods include wrapping the pan in tin foil and immersing it in a larger pan (such as a large roasting pan) of water, or, some people will say that keeping the oven door closed for an hour after baking the cake will do the trick; however, while I find that step useful, I don’t find it always sufficient to prevent my cheesecakes from cracking. ## The butter in my crust keeps spilling out the bottom; how can I prevent this? This is a problem I have often encountered, but I’ll just be honest with you here: I have no idea why this happens. If you, dear reader, have the solution: please, enlighten me\! If you’re as lost as I am, however, here’s what I recommend: 1. Place a pan of water below the cheesecake. This will not only help to prevent the cheesecake from cracking, it will also catch melted butter and prevent it from making a burned mess in your oven. 2. Wrap the outside of the pan with foil before you bake the cake. 3. Make sure your springform pan (a cake pan with removable sides) has a good seal (ie, older pans may not seal as well and could be the reason for this problem). ## What makes a cheesecake dense or fluffy? Baked cheesecakes can be made to have a fluffier texture by the addition of beaten egg whites, folded into the filling after it is smooth. Unbaked cheesecakes are often made soft and light with the addition of real whipped cream. While I love cheesecakes in all shapes and sizes, my personal favorite is to make it like this recipe suggests: with a dense, rich, creamy texture. This cake is the perfect base for just about any topping\! ![slice of cheesecake with frozen fruit on top](https://spcdn.shortpixel.ai/spio/ret_img,q_cdnize,to_auto,s_webp:avif/naomicakes.com/wp-content/uploads/2014/04/cheesecake-rs-42ed.jpg) ## Occasions to serve cheesecake Dessert. Need I say more? Any time you want to serve dessert, in my opinion, is the right occasion and the best way to serve cheesecake\! Serve this cake for weddings, birthdays, anniversaries, holidays and all manner of special occasions. Honestly, while I’ve been pregnant, I may or may not have been known to sometimes make myself cheesecake just-because. (Any occasion can be a special occasion if cheesecake is involved.) ## The best cheesecake additions Cheesecake additions are usually found in the form of different toppings, but one of my favourite things to add to the cake itself is some chocolate shavings or chocolate chips. Just stir these into the batter before baking, and there you go\! You can also use a combination of nuts and chocolate in the cake itself or stir some cinnamon or nutmeg into the cheesecake batter before baking as well. ## Great cheesecake toppings There are so many great things to put on top of your cheesecake. It’s hard to go wrong with just about anything on top of this goodness. Here are a few favorite toppings, however: - Frozen berries (as picture in this post) - Fresh berries - [Raspberry sauce](https://naomicakes.com/easy-homemade-raspberry-sauce-recipe/) - [Strawberry sauce](https://naomicakes.com/easy-homemade-strawberry-sauce-recipe/) - [Rhubarb sauce](https://naomicakes.com/easy-homemade-strawberry-sauce-recipe/) - [Apple pie filling](https://naomicakes.com/homemade-apple-pie-filling-recipe/) - [Blueberry lemon pie filling](https://naomicakes.com/blueberry-pie-filling-recipe/) - [Cherry pie filling](https://naomicakes.com/how-to-make-homemade-sour-cherry-pie-filling-recipe/) - Lemon curd - Whipping cream (check out [this great recipe for stabilized whipped cream](https://naomicakes.com/how-to-make-stabilized-whipped-cream-recipe-tutorial/), if you want to make cream decorations that last!) - [Dark chocolate truffles](https://naomicakes.com/easy-dark-chocolate-truffles-recipe/)/ganache ![overhead view of a slice of cheesecake with frozen fruit on top](https://spcdn.shortpixel.ai/spio/ret_img,q_cdnize,to_auto,s_webp:avif/naomicakes.com/wp-content/uploads/2014/04/cheesecake-rs-47ed.jpg) ## Homemade cheesecake crust variations Crusts for cheesecakes can be easily made from just about any type of cookie dough or crushed cookies with butter. I have had cheesecakes with shortbread crust, chocolate chip cookie crust, brownie crust… You name it. Basically, you just have to make sure the crust is fully baked before you pour the filling on top. Then, follow the recipe instructions, and bake the cake as directed. #### Some unique crust ideas: - Graham cracker crumbs (as in this recipe) - Oreo cookie crust (made with crushed oreos and butter) - Crushed digestive biscuits with butter - Gingersnap cookie crust (made with crushed gingersnap cookies) - Mixed nuts and seeds crust (finely chopped, mixed with cinnamon, ground flax, and butter) - Chocolate chip cookie crust - Shortbread cookie crust - Brownie crust ## Is cheesecake gluten free? The filling is gluten free, but the crust is not. So if you have a gluten free cookie or crust recipe, you can bake it in the base of the pan first. Pour the filling over top of that, and bake as directed in the recipe. Alternately, you can make this recipe without graham crackers and go crust-free. Follow the baking directions as directed, and your cheesecake should come out perfectly\! ![slice of homemade cheesecake with assorted frozen fruit on top](https://spcdn.shortpixel.ai/spio/ret_img,q_cdnize,to_auto,s_webp:avif/naomicakes.com/wp-content/uploads/2014/04/cheesecake-rs-53ed.jpg) ## A note about pan sizes This tutorial was made using an 8″ springform pan, making this cake a little taller for the pictures. You can use a 9″ round pan or an 8″ pan for this same recipe with great results. ## Used in this recipe: - Ingredients (see recipe card) - [Electric hand held mixer](https://amzn.to/3uNRU6a) - [Mixing bowls](https://amzn.to/3UVchsy) - [Measuring cups and spoons](https://amzn.to/49wZv84) - [Glass measuring pitcher](https://amzn.to/3IcqLNk) - [Spatula](https://amzn.to/3TdSSC1) - [Spring form pan (8″ as pictured in this recipe)](https://amzn.to/3TfAuIU) ![](https://spcdn.shortpixel.ai/spio/ret_img,q_cdnize,to_auto,s_webp:avif/naomicakes.com/wp-content/uploads/2014/04/Easy-Homemade-Cheesecake.png) ![](https://spcdn.shortpixel.ai/spio/ret_img,q_cdnize,to_auto,s_webp:avif/naomicakes.com/wp-content/uploads/2018/03/4a7d8-cheesecake-35edSQ-150x150.jpg) For 1 8″ or 9″ cheesecake, serving 12-16. Prep Time 30 minutes Cook Time 1 hour Resting Time 3 hours #### Crust: - 2 c. graham cracker crumbs - 1/2 c. butter melted - 1-1/2 tsp. cinnamon - 1/2 c. sugar #### Filling: - 1 c. sugar - 24 oz. (3 pkgs.) cream cheese softened - 1 c. sour cream - 3 eggs - 1/4 t. salt - 1 t. vanilla 1. Preheat the oven to 350 degrees F. 2. In a medium mixing bowl, combine dry crust ingredients. Melt the butter, and mix it in until the mixture is well combined. Press into the base of an 8" or 9" springform pan. Set aside. 3. In a large mixing bowl, beat the sugar and cream cheese until smooth. Beat in the sour cream, and then beat in the eggs until smooth and well combined. Stir in the salt and vanilla. Pour the filling over the crust. 4. Set a pan with a bit of water in it on the bottom shelf of your oven, just below where the cheesecake will sit. Place the cake on the rack above the water and bake for 45 minutes to 1 hour, or until the centre of the cake is set (jiggle the pan a little to test it). 5. Turn off the oven and allow the cake to sit in the oven for 1 hour. Remove from the oven, and refrigerate until cold. 6. Run a knife around the edge of the pan to loosen it and remove the side of the pan. Place the cake on a serving plate, cut into slices, and serve. Top with mixed frozen berries or your favourite topping. 7. Tip: The berries are best served slightly thawed, so that the juices run down the sides a bit, and they’re easier to eat. ![cheesecake ingredients on a white counter](https://spcdn.shortpixel.ai/spio/ret_img,q_cdnize,to_auto,s_webp:avif/naomicakes.com/wp-content/uploads/2014/04/cheesecake-rs-1ed.jpg) ![sugar, eggs with faces on them, vanilla, graham cracker crumbs, cream cheese and sour cream on a white table](https://spcdn.shortpixel.ai/spio/ret_img,q_cdnize,to_auto,s_webp:avif/naomicakes.com/wp-content/uploads/2014/04/cheesecake-rs-2ed.jpg) ![cream cheese and 3 eggs with faces on them](https://spcdn.shortpixel.ai/spio/ret_img,q_cdnize,to_auto,s_webp:avif/naomicakes.com/wp-content/uploads/2014/04/cheesecake-rs-4ed.jpg) ![close up of 3 bricks cream cheese with eggs in the background](https://spcdn.shortpixel.ai/spio/ret_img,q_cdnize,to_auto,s_webp:avif/naomicakes.com/wp-content/uploads/2014/04/cheesecake-rs-5ed.jpg) ![3 pencil drawn egg faces](https://spcdn.shortpixel.ai/spio/ret_img,q_cdnize,to_auto,s_webp:avif/naomicakes.com/wp-content/uploads/2014/04/cheesecake-rs-6ed.jpg) ![graham cracker crumbs, sugar, and cinnamon](https://spcdn.shortpixel.ai/spio/ret_img,q_cdnize,to_auto,s_webp:avif/naomicakes.com/wp-content/uploads/2014/04/cheesecake-rs-7ed.jpg) ![butter in a bowl with other baking ingredients in the background](https://spcdn.shortpixel.ai/spio/ret_img,q_cdnize,to_auto,s_webp:avif/naomicakes.com/wp-content/uploads/2014/04/cheesecake-rs-10ed.jpg) ![springform pan with cheesecake crust pressed into the base](https://spcdn.shortpixel.ai/spio/ret_img,q_cdnize,to_auto,s_webp:avif/naomicakes.com/wp-content/uploads/2014/04/cheesecake-rs-11ed.jpg) ![cheesecake batter pouring over the crust into a springform pan](https://spcdn.shortpixel.ai/spio/ret_img,q_cdnize,to_auto,s_webp:avif/naomicakes.com/wp-content/uploads/2014/04/cheesecake-rs-13ed.jpg) ![ribbons of cheesecake batter pouring over the crust into a springform pan](https://spcdn.shortpixel.ai/spio/ret_img,q_cdnize,to_auto,s_webp:avif/naomicakes.com/wp-content/uploads/2014/04/cheesecake-rs-16ed.jpg) ![springform pan with a spatula sitting on top of cheesecake batter inside](https://spcdn.shortpixel.ai/spio/ret_img,q_cdnize,to_auto,s_webp:avif/naomicakes.com/wp-content/uploads/2014/04/cheesecake-rs-17ed.jpg) ![unbaked cheesecake in a springform pan](https://spcdn.shortpixel.ai/spio/ret_img,q_cdnize,to_auto,s_webp:avif/naomicakes.com/wp-content/uploads/2014/04/cheesecake-rs-18ed.jpg) ![unbaked cheesecake in a pan](https://spcdn.shortpixel.ai/spio/ret_img,q_cdnize,to_auto,s_webp:avif/naomicakes.com/wp-content/uploads/2014/04/cheesecake-rs-20ed.jpg) ![baked cheesecake in a springform pan](https://spcdn.shortpixel.ai/spio/ret_img,q_cdnize,to_auto,s_webp:avif/naomicakes.com/wp-content/uploads/2014/04/cheesecake-rs-21ed.jpg) ![knife cutting along the edge of a baked cheesecake to release it from the pan](https://spcdn.shortpixel.ai/spio/ret_img,q_cdnize,to_auto,s_webp:avif/naomicakes.com/wp-content/uploads/2014/04/cheesecake-rs-24ed.jpg) ![cheesecake in a springform pan from the side](https://spcdn.shortpixel.ai/spio/ret_img,q_cdnize,to_auto,s_webp:avif/naomicakes.com/wp-content/uploads/2014/04/cheesecake-rs-25ed.jpg) ![side view of a baked cheesecake on a glass plate](https://spcdn.shortpixel.ai/spio/ret_img,q_cdnize,to_auto,s_webp:avif/naomicakes.com/wp-content/uploads/2014/04/cheesecake-rs-26ed.jpg) ![cheesecake from the side on a platter](https://spcdn.shortpixel.ai/spio/ret_img,q_cdnize,to_auto,s_webp:avif/naomicakes.com/wp-content/uploads/2014/04/cheesecake-rs-27ed.jpg) ![overhead view of a cheesecake with the outline of one cut slice ](https://spcdn.shortpixel.ai/spio/ret_img,q_cdnize,to_auto,s_webp:avif/naomicakes.com/wp-content/uploads/2014/04/cheesecake-rs-29ed.jpg) ![slice of cheesecake](https://spcdn.shortpixel.ai/spio/ret_img,q_cdnize,to_auto,s_webp:avif/naomicakes.com/wp-content/uploads/2014/04/cheesecake-rs-32ed.jpg) ![plain slice of cheesecake](https://spcdn.shortpixel.ai/spio/ret_img,q_cdnize,to_auto,s_webp:avif/naomicakes.com/wp-content/uploads/2014/04/cheesecake-rs-34ed.jpg) ![bowl of frozen fruit with a spoon](https://spcdn.shortpixel.ai/spio/ret_img,q_cdnize,to_auto,s_webp:avif/naomicakes.com/wp-content/uploads/2014/04/cheesecake-rs-35ed.jpg) ![cheesecake with one slice removed](https://spcdn.shortpixel.ai/spio/ret_img,q_cdnize,to_auto,s_webp:avif/naomicakes.com/wp-content/uploads/2014/04/cheesecake-rs-38ed.jpg) ![horizontal image of cheesecake with frozen fruit on top](https://spcdn.shortpixel.ai/spio/ret_img,q_cdnize,to_auto,s_webp:avif/naomicakes.com/wp-content/uploads/2014/04/cheesecake-rs-46ed.jpg) ## f you like this recipe, you may also like: - [Cream Cheese Filling](https://naomicakes.com/cream-cheese-filling-recipe/) - [Mini Cherry Cheesecakes](https://naomicakes.com/mini-cherry-cheesecakes/) - [Miniature Cheesecake Trifles](https://naomicakes.com/miniature-cheesecake-trifles-tutorial/) - [Miniature Cherry Turnovers](https://naomicakes.com/miniature-cherry-turnovers-recipe/) As usual, let me know if you make this cake; I’d love to hear your success stories! You can also tag me on Instagram in your beautiful cheesecake pictures [@naomicakesofficial](https://instagram.com/naomicakesofficial). I always love to see when my recipes are being enjoyed\! Back soon, –Naomi This post contains affiliate links.
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