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| Meta Title | Best Ever Cheesecake Recipe |
| Meta Description | Our perfect cheesecake recipe creates a rich cheesecake with a gorgeous graham cracker crust and a lovely, tangy sour cream topping. |
| Meta Canonical | null |
| Boilerpipe Text | Want to learn how to make the best ever cheesecake recipe? Our Test Kitchen offers all the tips you'll need.
A creamy, decadent cheesecake is the ultimate end to any meal. And learning how to make a cheesecake recipe yourself to punctuate your latest
dinner party
or get-together is an accomplishment. Now, cheesecake may seem finicky at first, but so long as you avoid some common
cheesecake mistakes
, youâll have a showstopping dessert that all your guests will be talking about.
So text all your pals to tell them to stop over for dinner and dessert, then start on this tutorial for how to make cheesecake. Weâll walk you through making a basic vanilla cheesecakeâthen you can use the same techniques to create all kinds of
cheesecake recipes
, like
chocolate cheesecakes
or even fresh, fruity options.
Cheesecake Ingredients
Taste of Home
Crust:
Classic cheesecake recipes are made with a graham cracker crust, so thatâs what weâre doing here. Ours is made with graham cracker crumbs, a bit of melted butter and the perfect amount of sugar.
Cream cheese:
Cream cheese is the main ingredient, so make sure youâre buying the
best cream cheese
packages at the store for maximum flavor.
Eggs:
Lightly beat the eggs beforehand. That gives them a head start when mixing the ingredients together without having to overbeat the filling, which can cause the cheesecake to crack after baking.
Sugar:
Granulated sugar sweetens the cheesecake. We donât recommend subbing for brown sugar as it can discolor the cheesecake.
Vanilla:
Whenever I make vanilla-based custard desserts (such as vanilla cheesecake, ice cream, crème brulee, etc.) I try to use the
best vanilla extract
(or vanilla paste) I can. Delicate custards rely heavily on an extract for flavor, so itâs important to get a high-quality vanilla.
Sour cream:
This cheesecakeâs topping is a simple mixture of sour cream, sugar and vanilla. It creates a lovely, tangy component.
Whipped cream:
Sweetened whipped cream
is an optional extra topping, but we love it! Feel free to make your own, or buy a premade whipped topping (like Cool Whip) and let it thaw to room temperature before using.
Directions
Step 1: Make the crumb crust
Taste of Home
Preheat your oven to 350°F. In a bowl, stir together the graham cracker crumbs, melted butter and sugar.
Taste of Home
Pat the crust into the bottom and 1 inch up the side of an 8-inch springform pan. Pop the pan in the fridge to chill while you make the filling.
Editorâs Tip:
A flat-bottomed measuring cup or glass helps create an even crust. Donât pack the crust in too much, though, or it will be very hard to cut through later on.
Step 2: Create the cheesecake batter
Taste of Home
In a large bowl, use a hand mixer or stand mixer to beat the cream cheese and eggs on medium speed for one minute. Add 1/3 cup sugar, 1 teaspoon vanilla and the salt. Continue beating the filling until well blended, about one minute.
Taste of Home
Pour the filling into the crust.
Step 3: Bake the cheesecake
Place the springform pan on a baking sheet. Bake the cheesecake for 35 minutes. Take the cheesecake out, but donât turn off the oven just yet. Cool the cheesecake at room temperature for 10 minutes.
Step 4: Add the topping and bake further
Taste of Home
In a small bowl, stir together the sour cream and the remaining sugar and vanilla. Evenly spread the topping over the cheesecake. Bake the cheesecake for 10 minutes longer. Cool the cheesecake completely to room temperature on a wire rack.
Editorâs Tip:
Run a small knife between the cheesecake crust and the springform panâs edge to loosen the cheesecake from the pan so it doesnât break when you remove the panâs edge.
Step 5: Chill and serve
Refrigerate the cheesecake for three hours or overnight. If desired, serve with whipped cream.
Editorâs Tip:
 To get picture-perfect slices, dip a sharp knife into hot water, wipe it dry and then make a cut. Repeat these steps with each cut. It may feel tedious, but this will give you clean, gorgeous slices.
Taste of Home
Cheesecake Variations
Make it gluten-free:
Our cheesecake recipe is not gluten-free, but itâs easy to make it so. The cheesecake filling does not have any flour or gluten-containing ingredients, so youâre all good there. You will, however, have to swap the graham crackers for certified gluten-free graham crackers. If your gluten-free guest is very sensitive, check the ingredient lists on the other ingredients to ensure they werenât processed in a facility that handles wheat.
Change the crust:
Lots of
crumb crust ingredients
can be used instead of graham crackers. Cookies, pretzels, nuts and more all make great alternative crusts.
Enhance the filling with more flavors:
This vanilla cheesecake recipe is delicious on its own thanks to a dose of vanilla extract, but you can always layer on more flavors. Before placing the cheesecake in the oven, spoon dollops of jam on top and swirl it into the cheesecake filling to make a pretty design that bakes right in. Fresh citrus zest is an easy way to create a refreshing flavor that you can make as subtle or apparent as you want.
Add a different topping:
Fresh fruit is always a welcome topper for cheesecake recipes, as is a rich
chocolate ganache
, a homemade
salted caramel sauce
or a tasty
raspberry sauce
. You could even combine a few of these for an over-the-top dessert all your friends will love.
How to Store Cheesecake
To store cheesecake, let it cool to room temperature, then place it in a dish. Cover the cheesecake with storage wrap and transfer it to the fridge. If youâre storing slices, stash them in an airtight container. You want to make sure the cheesecake is covered or it will absorb funky fridge smells. When properly stored, cheesecake can last in the fridge for up to four days.
Can you freeze cheesecake?
Yes, you can
freeze cheesecake
for up to a month. To freeze the cheesecake while itâs still whole, avoid adding the whipped topping and let the cheesecake cool completely to room temperature. Place the cheesecake in a dish, and completely cover the cheesecake with storage wrap, followed by aluminum foil. It can be kept in the freezer for one month. Allow the cheesecake to thaw overnight in the fridge before serving.
To freeze cheesecake slices, wrap each slice in storage wrap, then place the slices in an airtight container. They, too, can be frozen for up to one month and should thaw overnight in the fridge before serving.
Cheesecake Tips
Taste of Home
How long can cheesecake sit out?
Cheesecake recipes can sit out at room temperature for a maximum of two hours.
According to the USDA
, perishable foods sitting in the âDanger Zoneâ (40°F and 140°F) for over two hours can cause bacteria to grow rapidly. So, make a mental note of when you take your cheesecake out of the fridge, and keep an eye on the clock.
How do I know when the cheesecake is done?
A cheesecake recipe is done baking when the center is almost set and appears dull. You could also try another fool-proof
cheesecake test
called the wobble test. Take a wooden spoon and gently but firmly hit the side of the springform pan. The center should wobble slightly. If the cake ripples like the surface of a pool, it needs more time. While the wobble might seem to indicate that the cake isnât quite done, the residual heat will cook the cheesecake recipe the rest of the way once itâs out of the oven.
TEST KITCHEN APPROVED
Ingredients
1-1/4 cups graham cracker crumbs
1/3 cup butter, melted
1/4 cup sugar
filling/topping:
2 packages (8 ounces each) cream cheese, softened
2 large eggs, room temperature, lightly beaten
2/3 cup sugar, divided
2 teaspoons vanilla extract, divided
Dash salt
1 cup sour cream
Whipped cream, optional
Shop Recipe
Directions
Preheat oven to 350°. In a bowl, combine the graham cracker crumbs, butter and sugar. Pat into the bottom and 1 in. up the side of an 8-in. springform pan. Chill.
For filling, beat cream cheese and eggs in a bowl on medium speed for 1 minute. Add 1/3 cup sugar, 1 teaspoon vanilla and salt. Continue beating until well blended, about 1 minute. Pour into crust.
Place pan on a baking sheet. Bake for 35 minutes. Cool for 10 minutes. For topping, combine the sour cream and remaining sugar and vanilla in a small bowl; spread over cheesecake. Bake 10 minutes longer. Cool completely on a wire rack. Refrigerate 3 hours or overnight. If desired, serve with whipped cream.
Loading Popular in the Community
I've passed this recipe on to dozens of folks. My daughter was so fond of it that she served it for her wedding instead of traditional cake. âHoward Koch, Lima, Ohio
Recipe Creator |
| Markdown | [Skip to main content](https://www.tasteofhome.com/recipes/best-ever-cheesecake/#content)
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Best Ever Cheesecake Recipe photo by Taste of Home
[TEST KITCHEN APPROVED](https://www.tasteofhome.com/article/test-kitchen-approved/)
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# Cheesecake

Best Ever Cheesecake Recipe photo by Taste of Home
[TEST KITCHEN APPROVED](https://www.tasteofhome.com/article/test-kitchen-approved/)
[4\.8 \| 19 Reviews](https://www.tasteofhome.com/recipes/best-ever-cheesecake/#Reviews "Review Count")
Total Time:Prep: 20 min. Bake: 45 min. + chilling

By [Lisa A. Kaminski](https://www.tasteofhome.com/author/lisa-kaminski/) and [Val Goodrich](https://www.tasteofhome.com/author/valerie-goodrich/)
Recipe by Howard Koch, Lima, Ohio
Tested by [Taste of Home Test Kitchen](https://www.tasteofhome.com/article/test-kitchen-approved)
[Taste of Home's Editorial Process](https://www.tasteofhome.com/about-taste-of-home/)
Updated on Oct. 31, 2024
[Jump to Recipe](https://www.tasteofhome.com/recipes/best-ever-cheesecake/#RecipeCard)
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**Getting your [Trinity Audio](https://trinityaudio.ai/) player ready...**
Want to learn how to make the best ever cheesecake recipe? Our Test Kitchen offers all the tips you'll need.
A creamy, decadent cheesecake is the ultimate end to any meal. And learning how to make a cheesecake recipe yourself to punctuate your latest [dinner party](https://www.tasteofhome.com/collection/casual-dinner-party-menu-ideas/) or get-together is an accomplishment. Now, cheesecake may seem finicky at first, but so long as you avoid some common [cheesecake mistakes](https://www.tasteofhome.com/collection/cheesecake-mistakes/), youâll have a showstopping dessert that all your guests will be talking about.
So text all your pals to tell them to stop over for dinner and dessert, then start on this tutorial for how to make cheesecake. Weâll walk you through making a basic vanilla cheesecakeâthen you can use the same techniques to create all kinds of [cheesecake recipes](https://www.tasteofhome.com/collection/top-10-cheesecake-recipes/), like [chocolate cheesecakes](https://www.tasteofhome.com/collection/chocolate-cheesecake-recipes/) or even fresh, fruity options.
## Cheesecake Ingredients

Taste of Home
- **Crust:** Classic cheesecake recipes are made with a graham cracker crust, so thatâs what weâre doing here. Ours is made with graham cracker crumbs, a bit of melted butter and the perfect amount of sugar.
- **Cream cheese:** Cream cheese is the main ingredient, so make sure youâre buying the [best cream cheese](https://www.tasteofhome.com/article/best-cream-cheese-brands/) packages at the store for maximum flavor.
- **Eggs:** Lightly beat the eggs beforehand. That gives them a head start when mixing the ingredients together without having to overbeat the filling, which can cause the cheesecake to crack after baking.
- **Sugar:** Granulated sugar sweetens the cheesecake. We donât recommend subbing for brown sugar as it can discolor the cheesecake.
- **Vanilla:** Whenever I make vanilla-based custard desserts (such as vanilla cheesecake, ice cream, crème brulee, etc.) I try to use the [best vanilla extract](https://www.tasteofhome.com/article/best-vanilla-extract/) (or vanilla paste) I can. Delicate custards rely heavily on an extract for flavor, so itâs important to get a high-quality vanilla.
- **Sour cream:** This cheesecakeâs topping is a simple mixture of sour cream, sugar and vanilla. It creates a lovely, tangy component.
- **Whipped cream:** [Sweetened whipped cream](https://www.tasteofhome.com/recipes/sweetened-whipped-cream/) is an optional extra topping, but we love it! Feel free to make your own, or buy a premade whipped topping (like Cool Whip) and let it thaw to room temperature before using.
## Directions
### Step 1: Make the crumb crust

Taste of Home
Preheat your oven to 350°F. In a bowl, stir together the graham cracker crumbs, melted butter and sugar.

Taste of Home
Pat the crust into the bottom and 1 inch up the side of an 8-inch springform pan. Pop the pan in the fridge to chill while you make the filling.
*Editorâs Tip:* A flat-bottomed measuring cup or glass helps create an even crust. Donât pack the crust in too much, though, or it will be very hard to cut through later on.
### Step 2: Create the cheesecake batter

Taste of Home
In a large bowl, use a hand mixer or stand mixer to beat the cream cheese and eggs on medium speed for one minute. Add 1/3 cup sugar, 1 teaspoon vanilla and the salt. Continue beating the filling until well blended, about one minute.

Taste of Home
Pour the filling into the crust.
### Step 3: Bake the cheesecake
Place the springform pan on a baking sheet. Bake the cheesecake for 35 minutes. Take the cheesecake out, but donât turn off the oven just yet. Cool the cheesecake at room temperature for 10 minutes.
### Step 4: Add the topping and bake further

Taste of Home
In a small bowl, stir together the sour cream and the remaining sugar and vanilla. Evenly spread the topping over the cheesecake. Bake the cheesecake for 10 minutes longer. Cool the cheesecake completely to room temperature on a wire rack.
*Editorâs Tip:* Run a small knife between the cheesecake crust and the springform panâs edge to loosen the cheesecake from the pan so it doesnât break when you remove the panâs edge.
### Step 5: Chill and serve
Refrigerate the cheesecake for three hours or overnight. If desired, serve with whipped cream.
*Editorâs Tip:* To get picture-perfect slices, dip a sharp knife into hot water, wipe it dry and then make a cut. Repeat these steps with each cut. It may feel tedious, but this will give you clean, gorgeous slices.

Taste of Home
## Cheesecake Variations
- **Make it gluten-free:** Our cheesecake recipe is not gluten-free, but itâs easy to make it so. The cheesecake filling does not have any flour or gluten-containing ingredients, so youâre all good there. You will, however, have to swap the graham crackers for certified gluten-free graham crackers. If your gluten-free guest is very sensitive, check the ingredient lists on the other ingredients to ensure they werenât processed in a facility that handles wheat.
- **Change the crust:** Lots of [crumb crust ingredients](https://www.tasteofhome.com/collection/crumb-crust-ingredients/) can be used instead of graham crackers. Cookies, pretzels, nuts and more all make great alternative crusts.
- **Enhance the filling with more flavors:** This vanilla cheesecake recipe is delicious on its own thanks to a dose of vanilla extract, but you can always layer on more flavors. Before placing the cheesecake in the oven, spoon dollops of jam on top and swirl it into the cheesecake filling to make a pretty design that bakes right in. Fresh citrus zest is an easy way to create a refreshing flavor that you can make as subtle or apparent as you want.
- **Add a different topping:** Fresh fruit is always a welcome topper for cheesecake recipes, as is a rich [chocolate ganache](https://www.tasteofhome.com/recipes/chocolate-ganache/), a homemade [salted caramel sauce](https://www.tasteofhome.com/recipes/salted-caramel-sauce/) or a tasty [raspberry sauce](https://www.tasteofhome.com/recipes/freezer-raspberry-sauce/). You could even combine a few of these for an over-the-top dessert all your friends will love.
## How to Store Cheesecake
To store cheesecake, let it cool to room temperature, then place it in a dish. Cover the cheesecake with storage wrap and transfer it to the fridge. If youâre storing slices, stash them in an airtight container. You want to make sure the cheesecake is covered or it will absorb funky fridge smells. When properly stored, cheesecake can last in the fridge for up to four days.
### Can you freeze cheesecake?
Yes, you can [freeze cheesecake](https://www.tasteofhome.com/article/your-guide-to-freezing-cheesecake/) for up to a month. To freeze the cheesecake while itâs still whole, avoid adding the whipped topping and let the cheesecake cool completely to room temperature. Place the cheesecake in a dish, and completely cover the cheesecake with storage wrap, followed by aluminum foil. It can be kept in the freezer for one month. Allow the cheesecake to thaw overnight in the fridge before serving.
To freeze cheesecake slices, wrap each slice in storage wrap, then place the slices in an airtight container. They, too, can be frozen for up to one month and should thaw overnight in the fridge before serving.
## Cheesecake Tips

Taste of Home
### How long can cheesecake sit out?
Cheesecake recipes can sit out at room temperature for a maximum of two hours. [According to the USDA](https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/danger-zone-40f-140f), perishable foods sitting in the âDanger Zoneâ (40°F and 140°F) for over two hours can cause bacteria to grow rapidly. So, make a mental note of when you take your cheesecake out of the fridge, and keep an eye on the clock.
### How do I know when the cheesecake is done?
A cheesecake recipe is done baking when the center is almost set and appears dull. You could also try another fool-proof [cheesecake test](https://www.tasteofhome.com/article/cheesecake-test/) called the wobble test. Take a wooden spoon and gently but firmly hit the side of the springform pan. The center should wobble slightly. If the cake ripples like the surface of a pool, it needs more time. While the wobble might seem to indicate that the cake isnât quite done, the residual heat will cook the cheesecake recipe the rest of the way once itâs out of the oven.
## Watch How to Make Best Ever Cheesecake

â
[back to content](https://www.tasteofhome.com/recipes/best-ever-cheesecake/)
[TEST KITCHEN APPROVED](https://www.tasteofhome.com/article/test-kitchen-approved/)
## Best Ever Cheesecake
[4\.8 \| 19 Reviews](https://www.tasteofhome.com/recipes/best-ever-cheesecake/#Reviews "Review Count") [Add your review](https://www.tasteofhome.com/recipes/best-ever-cheesecake/#Reviews "Add your review")
Yield:8 servings
Prep:20 min
Cook:45 min
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### Ingredients
- 1-1/4 cups graham cracker crumbs
- 1/3 cup butter, melted
- 1/4 cup sugar
- filling/topping:
- 2 packages (8 ounces each) cream cheese, softened
- 2 large eggs, room temperature, lightly beaten
- 2/3 cup sugar, divided
- 2 teaspoons vanilla extract, divided
- Dash salt
- 1 cup sour cream
- Whipped cream, optional
[Text Ingredients](<sms:?&body=Best Ever Cheesecake%20%0Ahttps://www.tasteofhome.com/recipes/best-ever-cheesecake/%20%0A%20%0AINGREDIENTS%20%0A%20%0A1-1/4 cups graham cracker crumbs%20%0A1/3 cup butter, melted%20%0A1/4 cup sugar%20%0AFILLING/TOPPING:%20%0A2 packages (8 ounces each) cream cheese, softened%20%0A2 large eggs, room temperature, lightly beaten%20%0A2/3 cup sugar, divided%20%0A2 teaspoons vanilla extract, divided%20%0ADash salt%20%0A1 cup sour cream%20%0AWhipped cream, optional%20%0A>)
[Shop Recipe](https://www.tasteofhome.com/recipes/best-ever-cheesecake/#relish-shop)
### Directions
1. Preheat oven to 350°. In a bowl, combine the graham cracker crumbs, butter and sugar. Pat into the bottom and 1 in. up the side of an 8-in. springform pan. Chill.
2. For filling, beat cream cheese and eggs in a bowl on medium speed for 1 minute. Add 1/3 cup sugar, 1 teaspoon vanilla and salt. Continue beating until well blended, about 1 minute. Pour into crust.
3. Place pan on a baking sheet. Bake for 35 minutes. Cool for 10 minutes. For topping, combine the sour cream and remaining sugar and vanilla in a small bowl; spread over cheesecake. Bake 10 minutes longer. Cool completely on a wire rack. Refrigerate 3 hours or overnight. If desired, serve with whipped cream.
### Nutrition Facts
1 piece: 504 calories, 36g fat (20g saturated fat), 131mg cholesterol, 357mg sodium, 40g carbohydrate (30g sugars, 1g fiber), 7g protein.
Author
Lisa A. Kaminski
Lisa is a former Taste of Home editor. During her six years here, she researched and tested ingredients, kitchen gear and home products, and wrote articles to highlight the best of the best.
[Read More](https://www.tasteofhome.com/author/lisa-kaminski/)

Author
Val Goodrich
Val channels her experience from the Culinary Institute of America and a number of bakeries into her daily work at Taste of Home. Sheâs usually typing away at her desk in Philly, but otherwise, you can find her planning her next trip abroad, using her ice cream maker or filling her basket at the farmers market.
[Read More](https://www.tasteofhome.com/author/valerie-goodrich/)

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Loading Popular in the Community
I've passed this recipe on to dozens of folks. My daughter was so fond of it that she served it for her wedding instead of traditional cake. âHoward Koch, Lima, Ohio
Recipe Creator
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| Readable Markdown | Want to learn how to make the best ever cheesecake recipe? Our Test Kitchen offers all the tips you'll need.
A creamy, decadent cheesecake is the ultimate end to any meal. And learning how to make a cheesecake recipe yourself to punctuate your latest [dinner party](https://www.tasteofhome.com/collection/casual-dinner-party-menu-ideas/) or get-together is an accomplishment. Now, cheesecake may seem finicky at first, but so long as you avoid some common [cheesecake mistakes](https://www.tasteofhome.com/collection/cheesecake-mistakes/), youâll have a showstopping dessert that all your guests will be talking about.
So text all your pals to tell them to stop over for dinner and dessert, then start on this tutorial for how to make cheesecake. Weâll walk you through making a basic vanilla cheesecakeâthen you can use the same techniques to create all kinds of [cheesecake recipes](https://www.tasteofhome.com/collection/top-10-cheesecake-recipes/), like [chocolate cheesecakes](https://www.tasteofhome.com/collection/chocolate-cheesecake-recipes/) or even fresh, fruity options.
## Cheesecake Ingredients

Taste of Home
- **Crust:** Classic cheesecake recipes are made with a graham cracker crust, so thatâs what weâre doing here. Ours is made with graham cracker crumbs, a bit of melted butter and the perfect amount of sugar.
- **Cream cheese:** Cream cheese is the main ingredient, so make sure youâre buying the [best cream cheese](https://www.tasteofhome.com/article/best-cream-cheese-brands/) packages at the store for maximum flavor.
- **Eggs:** Lightly beat the eggs beforehand. That gives them a head start when mixing the ingredients together without having to overbeat the filling, which can cause the cheesecake to crack after baking.
- **Sugar:** Granulated sugar sweetens the cheesecake. We donât recommend subbing for brown sugar as it can discolor the cheesecake.
- **Vanilla:** Whenever I make vanilla-based custard desserts (such as vanilla cheesecake, ice cream, crème brulee, etc.) I try to use the [best vanilla extract](https://www.tasteofhome.com/article/best-vanilla-extract/) (or vanilla paste) I can. Delicate custards rely heavily on an extract for flavor, so itâs important to get a high-quality vanilla.
- **Sour cream:** This cheesecakeâs topping is a simple mixture of sour cream, sugar and vanilla. It creates a lovely, tangy component.
- **Whipped cream:** [Sweetened whipped cream](https://www.tasteofhome.com/recipes/sweetened-whipped-cream/) is an optional extra topping, but we love it! Feel free to make your own, or buy a premade whipped topping (like Cool Whip) and let it thaw to room temperature before using.
## Directions
### Step 1: Make the crumb crust

Taste of Home
Preheat your oven to 350°F. In a bowl, stir together the graham cracker crumbs, melted butter and sugar.

Taste of Home
Pat the crust into the bottom and 1 inch up the side of an 8-inch springform pan. Pop the pan in the fridge to chill while you make the filling.
*Editorâs Tip:* A flat-bottomed measuring cup or glass helps create an even crust. Donât pack the crust in too much, though, or it will be very hard to cut through later on.
### Step 2: Create the cheesecake batter

Taste of Home
In a large bowl, use a hand mixer or stand mixer to beat the cream cheese and eggs on medium speed for one minute. Add 1/3 cup sugar, 1 teaspoon vanilla and the salt. Continue beating the filling until well blended, about one minute.

Taste of Home
Pour the filling into the crust.
### Step 3: Bake the cheesecake
Place the springform pan on a baking sheet. Bake the cheesecake for 35 minutes. Take the cheesecake out, but donât turn off the oven just yet. Cool the cheesecake at room temperature for 10 minutes.
### Step 4: Add the topping and bake further

Taste of Home
In a small bowl, stir together the sour cream and the remaining sugar and vanilla. Evenly spread the topping over the cheesecake. Bake the cheesecake for 10 minutes longer. Cool the cheesecake completely to room temperature on a wire rack.
*Editorâs Tip:* Run a small knife between the cheesecake crust and the springform panâs edge to loosen the cheesecake from the pan so it doesnât break when you remove the panâs edge.
### Step 5: Chill and serve
Refrigerate the cheesecake for three hours or overnight. If desired, serve with whipped cream.
*Editorâs Tip:* To get picture-perfect slices, dip a sharp knife into hot water, wipe it dry and then make a cut. Repeat these steps with each cut. It may feel tedious, but this will give you clean, gorgeous slices.

Taste of Home
## Cheesecake Variations
- **Make it gluten-free:** Our cheesecake recipe is not gluten-free, but itâs easy to make it so. The cheesecake filling does not have any flour or gluten-containing ingredients, so youâre all good there. You will, however, have to swap the graham crackers for certified gluten-free graham crackers. If your gluten-free guest is very sensitive, check the ingredient lists on the other ingredients to ensure they werenât processed in a facility that handles wheat.
- **Change the crust:** Lots of [crumb crust ingredients](https://www.tasteofhome.com/collection/crumb-crust-ingredients/) can be used instead of graham crackers. Cookies, pretzels, nuts and more all make great alternative crusts.
- **Enhance the filling with more flavors:** This vanilla cheesecake recipe is delicious on its own thanks to a dose of vanilla extract, but you can always layer on more flavors. Before placing the cheesecake in the oven, spoon dollops of jam on top and swirl it into the cheesecake filling to make a pretty design that bakes right in. Fresh citrus zest is an easy way to create a refreshing flavor that you can make as subtle or apparent as you want.
- **Add a different topping:** Fresh fruit is always a welcome topper for cheesecake recipes, as is a rich [chocolate ganache](https://www.tasteofhome.com/recipes/chocolate-ganache/), a homemade [salted caramel sauce](https://www.tasteofhome.com/recipes/salted-caramel-sauce/) or a tasty [raspberry sauce](https://www.tasteofhome.com/recipes/freezer-raspberry-sauce/). You could even combine a few of these for an over-the-top dessert all your friends will love.
## How to Store Cheesecake
To store cheesecake, let it cool to room temperature, then place it in a dish. Cover the cheesecake with storage wrap and transfer it to the fridge. If youâre storing slices, stash them in an airtight container. You want to make sure the cheesecake is covered or it will absorb funky fridge smells. When properly stored, cheesecake can last in the fridge for up to four days.
### Can you freeze cheesecake?
Yes, you can [freeze cheesecake](https://www.tasteofhome.com/article/your-guide-to-freezing-cheesecake/) for up to a month. To freeze the cheesecake while itâs still whole, avoid adding the whipped topping and let the cheesecake cool completely to room temperature. Place the cheesecake in a dish, and completely cover the cheesecake with storage wrap, followed by aluminum foil. It can be kept in the freezer for one month. Allow the cheesecake to thaw overnight in the fridge before serving.
To freeze cheesecake slices, wrap each slice in storage wrap, then place the slices in an airtight container. They, too, can be frozen for up to one month and should thaw overnight in the fridge before serving.
## Cheesecake Tips

Taste of Home
### How long can cheesecake sit out?
Cheesecake recipes can sit out at room temperature for a maximum of two hours. [According to the USDA](https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/danger-zone-40f-140f), perishable foods sitting in the âDanger Zoneâ (40°F and 140°F) for over two hours can cause bacteria to grow rapidly. So, make a mental note of when you take your cheesecake out of the fridge, and keep an eye on the clock.
### How do I know when the cheesecake is done?
A cheesecake recipe is done baking when the center is almost set and appears dull. You could also try another fool-proof [cheesecake test](https://www.tasteofhome.com/article/cheesecake-test/) called the wobble test. Take a wooden spoon and gently but firmly hit the side of the springform pan. The center should wobble slightly. If the cake ripples like the surface of a pool, it needs more time. While the wobble might seem to indicate that the cake isnât quite done, the residual heat will cook the cheesecake recipe the rest of the way once itâs out of the oven.
[TEST KITCHEN APPROVED](https://www.tasteofhome.com/article/test-kitchen-approved/)
### Ingredients
- 1-1/4 cups graham cracker crumbs
- 1/3 cup butter, melted
- 1/4 cup sugar
- filling/topping:
- 2 packages (8 ounces each) cream cheese, softened
- 2 large eggs, room temperature, lightly beaten
- 2/3 cup sugar, divided
- 2 teaspoons vanilla extract, divided
- Dash salt
- 1 cup sour cream
- Whipped cream, optional
[Shop Recipe](https://www.tasteofhome.com/recipes/best-ever-cheesecake/#relish-shop)
### Directions
1. Preheat oven to 350°. In a bowl, combine the graham cracker crumbs, butter and sugar. Pat into the bottom and 1 in. up the side of an 8-in. springform pan. Chill.
2. For filling, beat cream cheese and eggs in a bowl on medium speed for 1 minute. Add 1/3 cup sugar, 1 teaspoon vanilla and salt. Continue beating until well blended, about 1 minute. Pour into crust.
3. Place pan on a baking sheet. Bake for 35 minutes. Cool for 10 minutes. For topping, combine the sour cream and remaining sugar and vanilla in a small bowl; spread over cheesecake. Bake 10 minutes longer. Cool completely on a wire rack. Refrigerate 3 hours or overnight. If desired, serve with whipped cream.
Loading Popular in the Community
I've passed this recipe on to dozens of folks. My daughter was so fond of it that she served it for her wedding instead of traditional cake. âHoward Koch, Lima, Ohio
Recipe Creator |
| Shard | 32 (laksa) |
| Root Hash | 10228571909016460632 |
| Unparsed URL | com,tasteofhome!www,/recipes/best-ever-cheesecake/ s443 |