🕷️ Crawler Inspector

URL Lookup

Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 9 (from laksa072)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa009.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://www.allrecipes.com/recipe/236064/our-best-cheesecake/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.allrecipes.com/recipe/236064/our-best-cheesecake/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.allrecipes.com\/recipe\/236064\/our-best-cheesecake\/","crawl_time":1775684059,"first_indexed_time":1520324490,"http_code":200,"src_unparsed":"com,allrecipes!www,\/recipe\/236064\/our-best-cheesecake\/ s443","src_root_hash":"10978891948835254209","history_drop_reason":null,"meta_title":"Our Best Cheesecake Recipe","meta_descriptions":["This cheesecake recipe is easy to make with a rich, creamy filling in a graham cracker crust topped with a cherry topping for a showstopping dessert."],"attrs_boilerpipe_text":"Looking for the best recipe for cheesecake on the internet? Well, you've found it! This easy cheesecake (from Philadelphia, the iconic cream cheese brand) will find a permanent home in your recipe box.\nCheesecake Ingredients\nHere's what you'll need to make this top-rated Philadelphia cheesecake:\nGraham Cracker Crumbs:\nA graham cracker crust is the base of this easy cheesecake recipe. Crush whole graham crackers or purchase pre-crushed crumbs at the store.\nButter:\nMelted butter holds the crust together while adding rich flavor.\nSugar:\nYou'll need 1 ¼ cups sugar, divided — ¼ cup for the crust, 1 cup for the filling.\nCream Cheese:\nAllow the cream cheese to come to room temperature before making the filling. If you don't have time, you can\nsoften it quickly\nby beating it or microwaving it in short intervals.\nSour Cream:\nOne cup of sour cream adds richness, tanginess, and complexity to this perfect cheesecake recipe.\nVanilla\nTwo teaspoons of vanilla adds flavor and brings out the subtle flavors of the other ingredients.\nEggs\nThree whole eggs ensure a smooth, creamy, thick cheesecake filling.\nPie Filling (Optional)\nTop this cheesecake with canned pie filling for a restaurant-worthy finish.\nKraft Kitchen Tip\nWhen cutting creamy-textured desserts, such as cheesecake, carefully wipe off the knife blade between cuts with a clean damp towel. This prevents the creamy filling from building up on the blade, ensuring nice clean cuts that leave the filling intact.\nHow to Tell If a Cheesecake Is Done\nUnlike other cakes, you don't want to check for doneness by inserting a knife or toothpick into the center. Instead, don your oven mitts and give the cheesecake a gentle shake — if it looks mostly set aside from a slight jiggle in the center, it's done. The center will set as the cake cools.\nHow to Store Cheesecake\nCheesecakes should always be stored in the refrigerator and never at room temperature.\nHow Long Does Cheesecake Last In the Fridge?\nThe USDA recommends storing cheesecake in an airtight container in the fridge for up to four days.\nHow Long Can Cheesecake Sit Out?\nNever let your cheesecake sit on the counter for more than two hours. Bacteria levels will grow at room temperature, leaving you at risk for food poisoning.\nCan You Freeze Cheesecake?\nYes, you can\nfreeze cheesecake\n. Allow the cheesecake to set in the fridge, then wrap it tightly in plastic storage wrap. Follow it up with a layer of aluminum foil for extra protection from freezer burn. Freeze for up to two months. Thaw in the refrigerator overnight.\nAllrecipes Community Tips and Praise\n\"I wanted a recipe that was classic and easy,\" says\nSJCarlisle6\n. \"I haven't had an easier time making cheesecake. I don't put the topping on because it is great without it. ALWAYS let your cold ingredients come to room temperature before you make cheesecake.\"\n\"This is a great recipe,\" raves\nShelisah Piggee\n. \"I tried it twice and nailed it the 2nd time around. It's very creamy, not too sweet. Served it with lemon curd and strawberry sauce on the side.\"\n\"Great,\" according to\nBetsy1231\n. \"Exactly what I was hoping for — easy, creamy, delicious. Made four small cakes in my mini cheesecake spring forms. Stirred chocolate chips into one and topped another with strawberries. So good.\"\nEditorial contributions by\nCorey Williams","attrs_markdown":"\n\n[Skip to content](https:\/\/www.allrecipes.com\/recipe\/236064\/our-best-cheesecake\/#main)\n\n[Allrecipes](https:\/\/www.allrecipes.com\/)\n\nSave\n\nRate\n\n- Please fill out this field.\n  Please fill out this field.\n- [Newsletters](https:\/\/www.allrecipes.com\/recipe\/236064\/our-best-cheesecake\/)\n- [Sweepstakes](https:\/\/www.allrecipes.com\/sweepstakes)\n- [My Saves](https:\/\/www.myrecipes.com\/)\n\n[Allrecipes](https:\/\/www.allrecipes.com\/)\n\nPlease fill out this field.\n\n- [Dinners](https:\/\/www.allrecipes.com\/recipes\/17562\/dinner\/)\n  Dinners\n  \n  - [5-Ingredient Dinners](https:\/\/www.allrecipes.com\/recipes\/17057\/everyday-cooking\/more-meal-ideas\/5-ingredients\/main-dishes\/)\n  - [One-Pot Meals](https:\/\/www.allrecipes.com\/recipes\/15436\/everyday-cooking\/one-pot-meals\/)\n  - [Quick & Easy](https:\/\/www.allrecipes.com\/recipes\/1947\/everyday-cooking\/quick-and-easy\/)\n  - 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It is the perfect dessert to serve at your next party.\n\nSubmitted by Philadelphia\n\nUpdated on March 11, 2026\n\nTested by\n\n[Allrecipes Test Kitchen](https:\/\/www.allrecipes.com\/allrecipes-test-kitchen-7553892)\n\nTested by [Allrecipes Test Kitchen](https:\/\/www.allrecipes.com\/allrecipes-test-kitchen-7553892)\n\nThe Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself.\n\n[Meet the Allrecipes Test Kitchen](https:\/\/www.allrecipes.com\/about-allrecipes-test-kitchen-7550983)\n\nSave\n\nRate\n\nShare\n\nAdd Photo\n\n[140 ![]()](https:\/\/www.allrecipes.com\/recipe\/236064\/our-best-cheesecake\/)\n\n[140 ![]()](https:\/\/www.allrecipes.com\/recipe\/236064\/our-best-cheesecake\/)\n\n[140 ![]()](https:\/\/www.allrecipes.com\/recipe\/236064\/our-best-cheesecake\/)\n\n[140 ![]()](https:\/\/www.allrecipes.com\/recipe\/236064\/our-best-cheesecake\/)\n\nPrep Time:\n\n15 mins\n\nCook Time:\n\n1 hr\n\nAdditional Time:\n\n4 hrs\n\nTotal Time:\n\n5 hrs 15 mins\n\nServings:\n\n16\n\nJump to Nutrition Facts\n\nJump to recipe\n\nLooking for the best recipe for cheesecake on the internet? Well, you've found it! This easy cheesecake (from Philadelphia, the iconic cream cheese brand) will find a permanent home in your recipe box.\n\n## Cheesecake Ingredients\nHere's what you'll need to make this top-rated Philadelphia cheesecake:\n\n- **Graham Cracker Crumbs:** A graham cracker crust is the base of this easy cheesecake recipe. Crush whole graham crackers or purchase pre-crushed crumbs at the store.\n- **Butter:** Melted butter holds the crust together while adding rich flavor.\n- **Sugar:** You'll need 1 ¼ cups sugar, divided — ¼ cup for the crust, 1 cup for the filling.\n- **Cream Cheese:** Allow the cream cheese to come to room temperature before making the filling. If you don't have time, you can [soften it quickly](https:\/\/www.allrecipes.com\/article\/how-to-soften-cream-cheese\/) by beating it or microwaving it in short intervals.\n- **Sour Cream:** One cup of sour cream adds richness, tanginess, and complexity to this perfect cheesecake recipe.\n- **Vanilla**  \n   Two teaspoons of vanilla adds flavor and brings out the subtle flavors of the other ingredients.\n- **Eggs**  \n   Three whole eggs ensure a smooth, creamy, thick cheesecake filling.\n- **Pie Filling (Optional)**  \n   Top this cheesecake with canned pie filling for a restaurant-worthy finish.\n\n### Kraft Kitchen Tip\nWhen cutting creamy-textured desserts, such as cheesecake, carefully wipe off the knife blade between cuts with a clean damp towel. This prevents the creamy filling from building up on the blade, ensuring nice clean cuts that leave the filling intact.\n## How to Tell If a Cheesecake Is Done\nUnlike other cakes, you don't want to check for doneness by inserting a knife or toothpick into the center. Instead, don your oven mitts and give the cheesecake a gentle shake — if it looks mostly set aside from a slight jiggle in the center, it's done. The center will set as the cake cools.\n\n## How to Store Cheesecake\nCheesecakes should always be stored in the refrigerator and never at room temperature.\n\n### How Long Does Cheesecake Last In the Fridge?\nThe USDA recommends storing cheesecake in an airtight container in the fridge for up to four days.\n\n### How Long Can Cheesecake Sit Out?\nNever let your cheesecake sit on the counter for more than two hours. Bacteria levels will grow at room temperature, leaving you at risk for food poisoning.\n\n## Can You Freeze Cheesecake?\nYes, you can [freeze cheesecake](https:\/\/www.allrecipes.com\/article\/can-you-freeze-cheesecake\/). Allow the cheesecake to set in the fridge, then wrap it tightly in plastic storage wrap. Follow it up with a layer of aluminum foil for extra protection from freezer burn. Freeze for up to two months. Thaw in the refrigerator overnight.\n\n## Allrecipes Community Tips and Praise\n\"I wanted a recipe that was classic and easy,\" says [SJCarlisle6](https:\/\/www.allrecipes.com\/cook\/13219830). \"I haven't had an easier time making cheesecake. I don't put the topping on because it is great without it. ALWAYS let your cold ingredients come to room temperature before you make cheesecake.\"\n\n\"This is a great recipe,\" raves [Shelisah Piggee](https:\/\/www.allrecipes.com\/cook\/20470924). \"I tried it twice and nailed it the 2nd time around. It's very creamy, not too sweet. Served it with lemon curd and strawberry sauce on the side.\"\n\n\"Great,\" according to [Betsy1231](https:\/\/www.allrecipes.com\/cook\/7328093). \"Exactly what I was hoping for — easy, creamy, delicious. Made four small cakes in my mini cheesecake spring forms. Stirred chocolate chips into one and topped another with strawberries. So good.\"\n\nEditorial contributions by [**Corey Williams**](https:\/\/www.allrecipes.com\/author\/corey-williams\/)\n\nKeep Screen Awake\n\n## Ingredients\n1\/2x\n\n1x\n\n2x\n\nOops! Something went wrong. Our team is working on it.\n\nThis recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.  Original recipe (1X) yields 16 servings\n\n- 1 ¾ cups Honey Maid Graham Cracker Crumbs\n- 1 ¼ cups white sugar, divided\n- ⅓ cup butter, melted\n- 3 (8 ounce) packages Philadelphia Cream Cheese, softened\n- 1 cup Breakstone's or Knudsen Sour Cream\n- 2 teaspoons vanilla extract\n- 3 large eggs\n- 1 (21 ounce) can cherry pie filling\n\n## Directions\n1. Preheat the oven to 350 degrees F (180 degrees C).\n2. Combine graham crumbs, ¼ cup sugar, and butter in a large bowl.\n   ![Overhead of a graham crumbs and sugar mixture in a bowl. ]()\n   \n   ![Overhead of a graham crumbs and sugar mixture in a bowl. ](https:\/\/www.allrecipes.com\/thmb\/Toww1satpYGBZVzGcYaAS0-XGU4=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/236064-Our-Best-Cheesecake-ddmfs-step-1-103039-4x3-78a0b93d41b047b69d432a2bc2ba51de.jpg)\n   \n   Dotdash Meredith Food Studios\n3. Press crumbs into bottom of 9-inch springform pan.\n   ![Overhead of graham mixture being pressed into a cake pan. ]()\n   \n   ![Overhead of graham mixture being pressed into a cake pan. ](https:\/\/www.allrecipes.com\/thmb\/I6kCBUUB3i9GsTV0pbZIZ7jaMYE=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/236064-Our-Best-Cheesecake-ddmfs-step-2-103046-4x3-fe9632144654435f8d16514c46d6da9a.jpg)\n   \n   Dotdash Meredith Food Studios\n   ![Overhead of a graham crust resting in a cake pan. ]()\n   \n   ![Overhead of a graham crust resting in a cake pan. ](https:\/\/www.allrecipes.com\/thmb\/HTfaxDoZEvUdZ2E45EicVOcXUGo=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/309-Our-Best-Cheesecake-ddmfs-step-4-103097-4x3-f581ab9335ca44df9d75cd56a0ad6e35.jpg)\n   \n   Dotdash Meredith Food Studios.\n4. Beat cream cheese and remaining 1 cup sugar in large bowl with an electric mixer until blended; beat in sour cream and vanilla extract.\n   ![Overhead of a cream cheese mixture being blended with an electric mixer in a bowl. ]()\n   \n   ![Overhead of a cream cheese mixture being blended with an electric mixer in a bowl. ](https:\/\/www.allrecipes.com\/thmb\/JBZZLWD9pywrZ-12gw3MEKeNXjI=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/236064-Our-Best-Cheesecake-ddmfs-step-3-103091-4x3-4a7c13ab88cd434c8a66486997148dac.jpg)\n   \n   Dotdash Meredith Food Studios\n5. Beat in eggs, one at a time, on low speed, beating until just blended after each addition.\n   ![Overhead of a cream cheese mixture with an egg being whisked in with an electric mixer. ]()\n   \n   ![Overhead of a cream cheese mixture with an egg being whisked in with an electric mixer. ](https:\/\/www.allrecipes.com\/thmb\/zTFTJ0H_3klOSoAuAQbg72szlb0=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/236064-Our-Best-Cheesecake-ddmfs-step-4-103094-4x3-6b1c74d3eaa94c72ad69fbe862443f7a.jpg)\n   \n   Dotdash Meredith Food Studios\n6. Pour mixture over crust.\n   ![Overhead of cream cheese filling being poured over a graham crust in a cake pan. ]()\n   \n   ![Overhead of cream cheese filling being poured over a graham crust in a cake pan. ](https:\/\/www.allrecipes.com\/thmb\/7eLjU1DAZOd1YZJv_pIVHMlXyrc=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/236064-Our-Best-Cheesecake-ddmfs-step-4-103106-4x3-77cae70914084be38a85c4f2ac6b05d1.jpg)\n   \n   Dotdash Meredith Food Studios\n   ![Overhead of an uncooked cheese cake resting in a cake pan. ]()\n   \n   ![Overhead of an uncooked cheese cake resting in a cake pan. ](https:\/\/www.allrecipes.com\/thmb\/-56ml-tXyTkElqn08RbO5u6JVfY=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/236064-Our-Best-Cheesecake-ddmfs-step-4-103108-4x3-28e4870109284ad6bd9de26b55faefd5.jpg)\n   \n   Dotdash Meredith Food Studios\n7. Bake in the preheated oven until the center is almost set, 60 to 70 minutes. Run a knife around the rim of the pan to loosen cake; cool before removing rim. Refrigerate cheesecake for 4 hours.\n   ![Overhead of a baked cheese cake resting in a cake pan on a wire cooling rack. ]()\n   \n   ![Overhead of a baked cheese cake resting in a cake pan on a wire cooling rack. ](https:\/\/www.allrecipes.com\/thmb\/TPtBqV-lxB0MWolFDClPiQnmAtM=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/236064-Our-Best-Cheesecake-ddmfs-step-5-103127-4x3-a11a6d8e136348f3b38b94f9ee6a44af.jpg)\n   \n   Dotdash Meredith Food Studios.\n8. Top with pie filling before serving.\n\nSave\n\nRate\n\n1,111 home cooks made it\\!\n\nI Made It\n\nSomething went wrong. Please reload and try again.\n\n## Nutrition Facts (per serving)\n|   |   |\n|---|---|\n| 341 | Calories |\n| 21g | Fat |\n| 36g | Carbs |\n| 5g | Protein |\n\nShow Full Nutrition Label Hide Full Nutrition Label\n\n| Nutrition Facts |   |\n|---|---|\n| Servings Per Recipe 16 |   |\n| Calories 341 |   |\n| % Daily Value \\* |   |\n| Total Fat 21g | 26% |\n| Saturated Fat 11g | 56% |\n| Cholesterol 98mg | 33% |\n| Sodium 277mg | 12% |\n| Total Carbohydrate 36g | 13% |\n| Dietary Fiber 0g | 1% |\n| Total Sugars 18g |   |\n| Protein 5g | 10% |\n| Vitamin C 1mg | 1% |\n| Calcium 10mg | 1% |\n| Iron 0mg | 1% |\n| Potassium 52mg | 1% |\n\n\\* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.\n\n\\*\\* Nutrient information is not available for all ingredients. Amount is based on available nutrient data.\n\n(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.\n\nAdd Your Photo\n\n## Photos of Our Best Cheesecake\n01 of 140\n\n![]()\n\nPhoto by  dotdash meredith food studios\n\n02 of 140\n\n![]()\n\nPhoto by  Keyontae’\n\n02\/15\/2026\n\nA keeper\\!\n\nDelicious, did not change anything\\!\n\n03 of 140\n\n![]()\n\nPhoto by  Kersti\n\n10\/28\/2025\n\nI added 3 oz of heavy whipping cream because of complaints of it being too dense & dry in some reviews. I also used a water bath and cooked for 75 minutes at 350 degrees. It turned out perfectly smooth and cream colored all the way through. I made 3 of them to take to a church event. The key is to use the water bath. If you don’t, you will have uneven cooking, cracking, and a browned top.\n\n04 of 140\n\n![]()\n\nPhoto by  sircooksalot65\n\n01\/03\/2025\n\nA keeper\\!\n\nawesome rich flavor! I topped with 14 oz. strawberries.\n\n05 of 140\n\n![]()\n\nPhoto by  Amy\n\n12\/26\/2024\n\nWorth the effort\n\nA keeper\\!\n\nEasy to follow\n\nFollowed the recipe but used brown sugar instead of white as it was what I had on hand and I chose to create crust up side as well as bottom. What I love is that it was creamy, not to firm, not brown, and top was flat. I added Gingerbread Carmel to the top.Blended sugar and cream cheese in food processor until smooth and not granular. Then added sour cream and vanilla and blended until incorporated, before adding eggs one at a time.Lined springform pan with parchment and Pre-baked crust at 350 degrees for 10 min. -Bake cheesecake at 350 degrees for 10 min, lower temp to 300 continue baking for 40 min, then shut the oven off and leave cheesecake in oven 20 min.\n\n06 of 140\n\n![]()\n\nPhoto by  sweetendings\n\n08\/10\/2024\n\nA keeper\\!\n\nThe main thing I changed is the baking temp. I used 325F for 65 min which yielded a creamy rich cheesecake (that wasn’t burnt at the top like other reviews mention). I loosely tented the top the last 10 min. Don’t forget to cook in a water bath and crack open oven door to cool (another 60 min) to avoid cracks. I used the recipe as a base for Gulab Jamun cheesecake and it was such a hit.\n\n07 of 140\n\n![]()\n\nPhoto by  SneakyPork8642\n\n05\/20\/2024\n\n08 of 140\n\n![]()\n\nPhoto by  DandyDon\n\n03\/15\/2024\n\nGreat flavors\n\nA keeper\\!\n\nIncredibly good, easy to make, and great instructions\/video. I will just use pre-packaged graham cracker crumbs the next time since my old hands don't work like they used to.\n\n09 of 140\n\n![]()\n\nPhoto by  Jamie\n\n02\/25\/2024\n\nI made this for my family, and they were alright with it, but it wasn’t the best tasting cheesecake. Like a lot of other reviewers have mentioned, it turned out a bit overcooked. The top browned too much for my liking, and I believe the recipe would benefit from a water bath. The texture was alright, and it had a really mild flavor. I even made a berry sauce topping as a nice addition. But I feel I’ve had better cheesecake store-bought from the freezer section.\n\n10 of 140\n\n![]()\n\nPhoto by  Michelle\n\n02\/21\/2024\n\nWent together eadily. I did get a crack while it cooled, but I am covering with a lemon curd.\n\n1. 1\n2. [2](https:\/\/www.allrecipes.com\/recipe\/236064\/our-best-cheesecake\/)\n3. [3](https:\/\/www.allrecipes.com\/recipe\/236064\/our-best-cheesecake\/)\n4. [4](https:\/\/www.allrecipes.com\/recipe\/236064\/our-best-cheesecake\/)\n5. [5](https:\/\/www.allrecipes.com\/recipe\/236064\/our-best-cheesecake\/)\n6. 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Well, you've found it! This easy cheesecake (from Philadelphia, the iconic cream cheese brand) will find a permanent home in your recipe box.\n\n## Cheesecake Ingredients\nHere's what you'll need to make this top-rated Philadelphia cheesecake:\n\n- **Graham Cracker Crumbs:** A graham cracker crust is the base of this easy cheesecake recipe. Crush whole graham crackers or purchase pre-crushed crumbs at the store.\n- **Butter:** Melted butter holds the crust together while adding rich flavor.\n- **Sugar:** You'll need 1 ¼ cups sugar, divided — ¼ cup for the crust, 1 cup for the filling.\n- **Cream Cheese:** Allow the cream cheese to come to room temperature before making the filling. If you don't have time, you can [soften it quickly](https:\/\/www.allrecipes.com\/article\/how-to-soften-cream-cheese\/) by beating it or microwaving it in short intervals.\n- **Sour Cream:** One cup of sour cream adds richness, tanginess, and complexity to this perfect cheesecake recipe.\n- **Vanilla**  \n   Two teaspoons of vanilla adds flavor and brings out the subtle flavors of the other ingredients.\n- **Eggs**  \n   Three whole eggs ensure a smooth, creamy, thick cheesecake filling.\n- **Pie Filling (Optional)**  \n   Top this cheesecake with canned pie filling for a restaurant-worthy finish.\n\n### Kraft Kitchen Tip\nWhen cutting creamy-textured desserts, such as cheesecake, carefully wipe off the knife blade between cuts with a clean damp towel. This prevents the creamy filling from building up on the blade, ensuring nice clean cuts that leave the filling intact.\n## How to Tell If a Cheesecake Is Done\nUnlike other cakes, you don't want to check for doneness by inserting a knife or toothpick into the center. Instead, don your oven mitts and give the cheesecake a gentle shake — if it looks mostly set aside from a slight jiggle in the center, it's done. The center will set as the cake cools.\n\n## How to Store Cheesecake\nCheesecakes should always be stored in the refrigerator and never at room temperature.\n\n### How Long Does Cheesecake Last In the Fridge?\nThe USDA recommends storing cheesecake in an airtight container in the fridge for up to four days.\n\n### How Long Can Cheesecake Sit Out?\nNever let your cheesecake sit on the counter for more than two hours. Bacteria levels will grow at room temperature, leaving you at risk for food poisoning.\n\n## Can You Freeze Cheesecake?\nYes, you can [freeze cheesecake](https:\/\/www.allrecipes.com\/article\/can-you-freeze-cheesecake\/). Allow the cheesecake to set in the fridge, then wrap it tightly in plastic storage wrap. Follow it up with a layer of aluminum foil for extra protection from freezer burn. Freeze for up to two months. Thaw in the refrigerator overnight.\n\n## Allrecipes Community Tips and Praise\n\"I wanted a recipe that was classic and easy,\" says [SJCarlisle6](https:\/\/www.allrecipes.com\/cook\/13219830). \"I haven't had an easier time making cheesecake. I don't put the topping on because it is great without it. ALWAYS let your cold ingredients come to room temperature before you make cheesecake.\"\n\n\"This is a great recipe,\" raves [Shelisah Piggee](https:\/\/www.allrecipes.com\/cook\/20470924). \"I tried it twice and nailed it the 2nd time around. It's very creamy, not too sweet. Served it with lemon curd and strawberry sauce on the side.\"\n\n\"Great,\" according to [Betsy1231](https:\/\/www.allrecipes.com\/cook\/7328093). \"Exactly what I was hoping for — easy, creamy, delicious. Made four small cakes in my mini cheesecake spring forms. Stirred chocolate chips into one and topped another with strawberries. So good.\"\n\nEditorial contributions by [**Corey Williams**](https:\/\/www.allrecipes.com\/author\/corey-williams\/)","meta_canonical":null}

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HTTP Status Code	200
Meta Title	Our Best Cheesecake Recipe
Meta Description	This cheesecake recipe is easy to make with a rich, creamy filling in a graham cracker crust topped with a cherry topping for a showstopping dessert.
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Boilerpipe Text	Looking for the best recipe for cheesecake on the internet? Well, you've found it! This easy cheesecake (from Philadelphia, the iconic cream cheese brand) will find a permanent home in your recipe box. Cheesecake Ingredients Here's what you'll need to make this top-rated Philadelphia cheesecake: Graham Cracker Crumbs: A graham cracker crust is the base of this easy cheesecake recipe. Crush whole graham crackers or purchase pre-crushed crumbs at the store. Butter: Melted butter holds the crust together while adding rich flavor. Sugar: You'll need 1 ¼ cups sugar, divided — ¼ cup for the crust, 1 cup for the filling. Cream Cheese: Allow the cream cheese to come to room temperature before making the filling. If you don't have time, you can soften it quickly by beating it or microwaving it in short intervals. Sour Cream: One cup of sour cream adds richness, tanginess, and complexity to this perfect cheesecake recipe. Vanilla Two teaspoons of vanilla adds flavor and brings out the subtle flavors of the other ingredients. Eggs Three whole eggs ensure a smooth, creamy, thick cheesecake filling. Pie Filling (Optional) Top this cheesecake with canned pie filling for a restaurant-worthy finish. Kraft Kitchen Tip When cutting creamy-textured desserts, such as cheesecake, carefully wipe off the knife blade between cuts with a clean damp towel. This prevents the creamy filling from building up on the blade, ensuring nice clean cuts that leave the filling intact. How to Tell If a Cheesecake Is Done Unlike other cakes, you don't want to check for doneness by inserting a knife or toothpick into the center. Instead, don your oven mitts and give the cheesecake a gentle shake — if it looks mostly set aside from a slight jiggle in the center, it's done. The center will set as the cake cools. How to Store Cheesecake Cheesecakes should always be stored in the refrigerator and never at room temperature. How Long Does Cheesecake Last In the Fridge? The USDA recommends storing cheesecake in an airtight container in the fridge for up to four days. How Long Can Cheesecake Sit Out? Never let your cheesecake sit on the counter for more than two hours. Bacteria levels will grow at room temperature, leaving you at risk for food poisoning. Can You Freeze Cheesecake? Yes, you can freeze cheesecake . Allow the cheesecake to set in the fridge, then wrap it tightly in plastic storage wrap. Follow it up with a layer of aluminum foil for extra protection from freezer burn. Freeze for up to two months. Thaw in the refrigerator overnight. Allrecipes Community Tips and Praise "I wanted a recipe that was classic and easy," says SJCarlisle6 . "I haven't had an easier time making cheesecake. I don't put the topping on because it is great without it. ALWAYS let your cold ingredients come to room temperature before you make cheesecake." "This is a great recipe," raves Shelisah Piggee . "I tried it twice and nailed it the 2nd time around. It's very creamy, not too sweet. Served it with lemon curd and strawberry sauce on the side." "Great," according to Betsy1231 . "Exactly what I was hoping for — easy, creamy, delicious. Made four small cakes in my mini cheesecake spring forms. Stirred chocolate chips into one and topped another with strawberries. So good." Editorial contributions by Corey Williams
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[Cheesecake Recipes](https://www.allrecipes.com/recipes/387/desserts/cakes/cheesecake/) # Our Best Cheesecake 4\.7 (393) 319 Reviews 140 Photos This cheesecake recipe is our best recipe for cheesecake with a rich and creamy texture and cherry topping for an indulgent dessert that is also easy to make! It is the perfect dessert to serve at your next party. Submitted by Philadelphia Updated on March 11, 2026 Tested by [Allrecipes Test Kitchen](https://www.allrecipes.com/allrecipes-test-kitchen-7553892) Tested by [Allrecipes Test Kitchen](https://www.allrecipes.com/allrecipes-test-kitchen-7553892) The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. [Meet the Allrecipes Test Kitchen](https://www.allrecipes.com/about-allrecipes-test-kitchen-7550983) Save Rate Share Add Photo [140 ![]()](https://www.allrecipes.com/recipe/236064/our-best-cheesecake/) [140 ![]()](https://www.allrecipes.com/recipe/236064/our-best-cheesecake/) [140 ![]()](https://www.allrecipes.com/recipe/236064/our-best-cheesecake/) [140 ![]()](https://www.allrecipes.com/recipe/236064/our-best-cheesecake/) Prep Time: 15 mins Cook Time: 1 hr Additional Time: 4 hrs Total Time: 5 hrs 15 mins Servings: 16 Jump to Nutrition Facts Jump to recipe Looking for the best recipe for cheesecake on the internet? Well, you've found it! This easy cheesecake (from Philadelphia, the iconic cream cheese brand) will find a permanent home in your recipe box. ## Cheesecake Ingredients Here's what you'll need to make this top-rated Philadelphia cheesecake: - Graham Cracker Crumbs: A graham cracker crust is the base of this easy cheesecake recipe. Crush whole graham crackers or purchase pre-crushed crumbs at the store. - Butter: Melted butter holds the crust together while adding rich flavor. - Sugar: You'll need 1 ¼ cups sugar, divided — ¼ cup for the crust, 1 cup for the filling. - Cream Cheese: Allow the cream cheese to come to room temperature before making the filling. If you don't have time, you can [soften it quickly](https://www.allrecipes.com/article/how-to-soften-cream-cheese/) by beating it or microwaving it in short intervals. - Sour Cream: One cup of sour cream adds richness, tanginess, and complexity to this perfect cheesecake recipe. - Vanilla Two teaspoons of vanilla adds flavor and brings out the subtle flavors of the other ingredients. - Eggs Three whole eggs ensure a smooth, creamy, thick cheesecake filling. - Pie Filling (Optional) Top this cheesecake with canned pie filling for a restaurant-worthy finish. ### Kraft Kitchen Tip When cutting creamy-textured desserts, such as cheesecake, carefully wipe off the knife blade between cuts with a clean damp towel. This prevents the creamy filling from building up on the blade, ensuring nice clean cuts that leave the filling intact. ## How to Tell If a Cheesecake Is Done Unlike other cakes, you don't want to check for doneness by inserting a knife or toothpick into the center. Instead, don your oven mitts and give the cheesecake a gentle shake — if it looks mostly set aside from a slight jiggle in the center, it's done. The center will set as the cake cools. ## How to Store Cheesecake Cheesecakes should always be stored in the refrigerator and never at room temperature. ### How Long Does Cheesecake Last In the Fridge? The USDA recommends storing cheesecake in an airtight container in the fridge for up to four days. ### How Long Can Cheesecake Sit Out? Never let your cheesecake sit on the counter for more than two hours. Bacteria levels will grow at room temperature, leaving you at risk for food poisoning. ## Can You Freeze Cheesecake? Yes, you can [freeze cheesecake](https://www.allrecipes.com/article/can-you-freeze-cheesecake/). Allow the cheesecake to set in the fridge, then wrap it tightly in plastic storage wrap. Follow it up with a layer of aluminum foil for extra protection from freezer burn. Freeze for up to two months. Thaw in the refrigerator overnight. ## Allrecipes Community Tips and Praise "I wanted a recipe that was classic and easy," says [SJCarlisle6](https://www.allrecipes.com/cook/13219830). "I haven't had an easier time making cheesecake. I don't put the topping on because it is great without it. ALWAYS let your cold ingredients come to room temperature before you make cheesecake." "This is a great recipe," raves [Shelisah Piggee](https://www.allrecipes.com/cook/20470924). "I tried it twice and nailed it the 2nd time around. It's very creamy, not too sweet. Served it with lemon curd and strawberry sauce on the side." "Great," according to [Betsy1231](https://www.allrecipes.com/cook/7328093). "Exactly what I was hoping for — easy, creamy, delicious. Made four small cakes in my mini cheesecake spring forms. Stirred chocolate chips into one and topped another with strawberries. So good." Editorial contributions by [Corey Williams](https://www.allrecipes.com/author/corey-williams/) Keep Screen Awake ## Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 16 servings - 1 ¾ cups Honey Maid Graham Cracker Crumbs - 1 ¼ cups white sugar, divided - ⅓ cup butter, melted - 3 (8 ounce) packages Philadelphia Cream Cheese, softened - 1 cup Breakstone's or Knudsen Sour Cream - 2 teaspoons vanilla extract - 3 large eggs - 1 (21 ounce) can cherry pie filling ## Directions 1. Preheat the oven to 350 degrees F (180 degrees C). 2. Combine graham crumbs, ¼ cup sugar, and butter in a large bowl. ![Overhead of a graham crumbs and sugar mixture in a bowl. ]() ![Overhead of a graham crumbs and sugar mixture in a bowl. ](https://www.allrecipes.com/thmb/Toww1satpYGBZVzGcYaAS0-XGU4=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/236064-Our-Best-Cheesecake-ddmfs-step-1-103039-4x3-78a0b93d41b047b69d432a2bc2ba51de.jpg) Dotdash Meredith Food Studios 3. Press crumbs into bottom of 9-inch springform pan. ![Overhead of graham mixture being pressed into a cake pan. ]() ![Overhead of graham mixture being pressed into a cake pan. ](https://www.allrecipes.com/thmb/I6kCBUUB3i9GsTV0pbZIZ7jaMYE=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/236064-Our-Best-Cheesecake-ddmfs-step-2-103046-4x3-fe9632144654435f8d16514c46d6da9a.jpg) Dotdash Meredith Food Studios ![Overhead of a graham crust resting in a cake pan. ]() ![Overhead of a graham crust resting in a cake pan. ](https://www.allrecipes.com/thmb/HTfaxDoZEvUdZ2E45EicVOcXUGo=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/309-Our-Best-Cheesecake-ddmfs-step-4-103097-4x3-f581ab9335ca44df9d75cd56a0ad6e35.jpg) Dotdash Meredith Food Studios. 4. Beat cream cheese and remaining 1 cup sugar in large bowl with an electric mixer until blended; beat in sour cream and vanilla extract. ![Overhead of a cream cheese mixture being blended with an electric mixer in a bowl. ]() ![Overhead of a cream cheese mixture being blended with an electric mixer in a bowl. ](https://www.allrecipes.com/thmb/JBZZLWD9pywrZ-12gw3MEKeNXjI=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/236064-Our-Best-Cheesecake-ddmfs-step-3-103091-4x3-4a7c13ab88cd434c8a66486997148dac.jpg) Dotdash Meredith Food Studios 5. Beat in eggs, one at a time, on low speed, beating until just blended after each addition. ![Overhead of a cream cheese mixture with an egg being whisked in with an electric mixer. ]() ![Overhead of a cream cheese mixture with an egg being whisked in with an electric mixer. ](https://www.allrecipes.com/thmb/zTFTJ0H_3klOSoAuAQbg72szlb0=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/236064-Our-Best-Cheesecake-ddmfs-step-4-103094-4x3-6b1c74d3eaa94c72ad69fbe862443f7a.jpg) Dotdash Meredith Food Studios 6. Pour mixture over crust. ![Overhead of cream cheese filling being poured over a graham crust in a cake pan. ]() ![Overhead of cream cheese filling being poured over a graham crust in a cake pan. ](https://www.allrecipes.com/thmb/7eLjU1DAZOd1YZJv_pIVHMlXyrc=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/236064-Our-Best-Cheesecake-ddmfs-step-4-103106-4x3-77cae70914084be38a85c4f2ac6b05d1.jpg) Dotdash Meredith Food Studios ![Overhead of an uncooked cheese cake resting in a cake pan. ]() ![Overhead of an uncooked cheese cake resting in a cake pan. ](https://www.allrecipes.com/thmb/-56ml-tXyTkElqn08RbO5u6JVfY=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/236064-Our-Best-Cheesecake-ddmfs-step-4-103108-4x3-28e4870109284ad6bd9de26b55faefd5.jpg) Dotdash Meredith Food Studios 7. Bake in the preheated oven until the center is almost set, 60 to 70 minutes. Run a knife around the rim of the pan to loosen cake; cool before removing rim. Refrigerate cheesecake for 4 hours. ![Overhead of a baked cheese cake resting in a cake pan on a wire cooling rack. ]() ![Overhead of a baked cheese cake resting in a cake pan on a wire cooling rack. ](https://www.allrecipes.com/thmb/TPtBqV-lxB0MWolFDClPiQnmAtM=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/236064-Our-Best-Cheesecake-ddmfs-step-5-103127-4x3-a11a6d8e136348f3b38b94f9ee6a44af.jpg) Dotdash Meredith Food Studios. 8. Top with pie filling before serving. Save Rate 1,111 home cooks made it\! I Made It Something went wrong. Please reload and try again. ## Nutrition Facts (per serving) \| \| \| \|---\|---\| \| 341 \| Calories \| \| 21g \| Fat \| \| 36g \| Carbs \| \| 5g \| Protein \| Show Full Nutrition Label Hide Full Nutrition Label \| Nutrition Facts \| \| \|---\|---\| \| Servings Per Recipe 16 \| \| \| Calories 341 \| \| \| % Daily Value \* \| \| \| Total Fat 21g \| 26% \| \| Saturated Fat 11g \| 56% \| \| Cholesterol 98mg \| 33% \| \| Sodium 277mg \| 12% \| \| Total Carbohydrate 36g \| 13% \| \| Dietary Fiber 0g \| 1% \| \| Total Sugars 18g \| \| \| Protein 5g \| 10% \| \| Vitamin C 1mg \| 1% \| \| Calcium 10mg \| 1% \| \| Iron 0mg \| 1% \| \| Potassium 52mg \| 1% \| \* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. \\ Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Add Your Photo ## Photos of Our Best Cheesecake 01 of 140 ![]() Photo by dotdash meredith food studios 02 of 140 ![]() Photo by Keyontae’ 02/15/2026 A keeper\! Delicious, did not change anything\! 03 of 140 ![]() Photo by Kersti 10/28/2025 I added 3 oz of heavy whipping cream because of complaints of it being too dense & dry in some reviews. I also used a water bath and cooked for 75 minutes at 350 degrees. It turned out perfectly smooth and cream colored all the way through. I made 3 of them to take to a church event. The key is to use the water bath. If you don’t, you will have uneven cooking, cracking, and a browned top. 04 of 140 ![]() Photo by sircooksalot65 01/03/2025 A keeper\! awesome rich flavor! I topped with 14 oz. strawberries. 05 of 140 ![]() Photo by Amy 12/26/2024 Worth the effort A keeper\! Easy to follow Followed the recipe but used brown sugar instead of white as it was what I had on hand and I chose to create crust up side as well as bottom. What I love is that it was creamy, not to firm, not brown, and top was flat. I added Gingerbread Carmel to the top.Blended sugar and cream cheese in food processor until smooth and not granular. Then added sour cream and vanilla and blended until incorporated, before adding eggs one at a time.Lined springform pan with parchment and Pre-baked crust at 350 degrees for 10 min. -Bake cheesecake at 350 degrees for 10 min, lower temp to 300 continue baking for 40 min, then shut the oven off and leave cheesecake in oven 20 min. 06 of 140 ![]() Photo by sweetendings 08/10/2024 A keeper\! The main thing I changed is the baking temp. I used 325F for 65 min which yielded a creamy rich cheesecake (that wasn’t burnt at the top like other reviews mention). I loosely tented the top the last 10 min. Don’t forget to cook in a water bath and crack open oven door to cool (another 60 min) to avoid cracks. I used the recipe as a base for Gulab Jamun cheesecake and it was such a hit. 07 of 140 ![]() Photo by SneakyPork8642 05/20/2024 08 of 140 ![]() Photo by DandyDon 03/15/2024 Great flavors A keeper\! Incredibly good, easy to make, and great instructions/video. I will just use pre-packaged graham cracker crumbs the next time since my old hands don't work like they used to. 09 of 140 ![]() Photo by Jamie 02/25/2024 I made this for my family, and they were alright with it, but it wasn’t the best tasting cheesecake. Like a lot of other reviewers have mentioned, it turned out a bit overcooked. The top browned too much for my liking, and I believe the recipe would benefit from a water bath. The texture was alright, and it had a really mild flavor. I even made a berry sauce topping as a nice addition. But I feel I’ve had better cheesecake store-bought from the freezer section. 10 of 140 ![]() Photo by Michelle 02/21/2024 Went together eadily. I did get a crack while it cooled, but I am covering with a lemon curd. 1. 1 2. [2](https://www.allrecipes.com/recipe/236064/our-best-cheesecake/) 3. [3](https://www.allrecipes.com/recipe/236064/our-best-cheesecake/) 4. [4](https://www.allrecipes.com/recipe/236064/our-best-cheesecake/) 5. [5](https://www.allrecipes.com/recipe/236064/our-best-cheesecake/) 6. 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Readable Markdown	Looking for the best recipe for cheesecake on the internet? Well, you've found it! This easy cheesecake (from Philadelphia, the iconic cream cheese brand) will find a permanent home in your recipe box. ## Cheesecake Ingredients Here's what you'll need to make this top-rated Philadelphia cheesecake: - Graham Cracker Crumbs: A graham cracker crust is the base of this easy cheesecake recipe. Crush whole graham crackers or purchase pre-crushed crumbs at the store. - Butter: Melted butter holds the crust together while adding rich flavor. - Sugar: You'll need 1 ¼ cups sugar, divided — ¼ cup for the crust, 1 cup for the filling. - Cream Cheese: Allow the cream cheese to come to room temperature before making the filling. If you don't have time, you can [soften it quickly](https://www.allrecipes.com/article/how-to-soften-cream-cheese/) by beating it or microwaving it in short intervals. - Sour Cream: One cup of sour cream adds richness, tanginess, and complexity to this perfect cheesecake recipe. - Vanilla Two teaspoons of vanilla adds flavor and brings out the subtle flavors of the other ingredients. - Eggs Three whole eggs ensure a smooth, creamy, thick cheesecake filling. - Pie Filling (Optional) Top this cheesecake with canned pie filling for a restaurant-worthy finish. ### Kraft Kitchen Tip When cutting creamy-textured desserts, such as cheesecake, carefully wipe off the knife blade between cuts with a clean damp towel. This prevents the creamy filling from building up on the blade, ensuring nice clean cuts that leave the filling intact. ## How to Tell If a Cheesecake Is Done Unlike other cakes, you don't want to check for doneness by inserting a knife or toothpick into the center. Instead, don your oven mitts and give the cheesecake a gentle shake — if it looks mostly set aside from a slight jiggle in the center, it's done. The center will set as the cake cools. ## How to Store Cheesecake Cheesecakes should always be stored in the refrigerator and never at room temperature. ### How Long Does Cheesecake Last In the Fridge? The USDA recommends storing cheesecake in an airtight container in the fridge for up to four days. ### How Long Can Cheesecake Sit Out? Never let your cheesecake sit on the counter for more than two hours. Bacteria levels will grow at room temperature, leaving you at risk for food poisoning. ## Can You Freeze Cheesecake? Yes, you can [freeze cheesecake](https://www.allrecipes.com/article/can-you-freeze-cheesecake/). Allow the cheesecake to set in the fridge, then wrap it tightly in plastic storage wrap. Follow it up with a layer of aluminum foil for extra protection from freezer burn. Freeze for up to two months. Thaw in the refrigerator overnight. ## Allrecipes Community Tips and Praise "I wanted a recipe that was classic and easy," says [SJCarlisle6](https://www.allrecipes.com/cook/13219830). "I haven't had an easier time making cheesecake. I don't put the topping on because it is great without it. ALWAYS let your cold ingredients come to room temperature before you make cheesecake." "This is a great recipe," raves [Shelisah Piggee](https://www.allrecipes.com/cook/20470924). "I tried it twice and nailed it the 2nd time around. It's very creamy, not too sweet. Served it with lemon curd and strawberry sauce on the side." "Great," according to [Betsy1231](https://www.allrecipes.com/cook/7328093). "Exactly what I was hoping for — easy, creamy, delicious. Made four small cakes in my mini cheesecake spring forms. Stirred chocolate chips into one and topped another with strawberries. So good." Editorial contributions by [Corey Williams](https://www.allrecipes.com/author/corey-williams/)
Shard	9 (laksa)
Root Hash	10978891948835254209
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