Rich cream cheese, buttery graham crust, and a silky filling make this Classic Cheesecake Recipe a dessert worth lingering over.
You know how some foods aren’t just foods, they’re chapters in your life? That’s me with this Classic Cheesecake Recipe. I swear, I can trace major life moments by whether there was a slice of this on my plate. Birthdays, graduations, that time my roommate and I ate half a cheesecake at 2 a.m. because we “needed to talk about life” — it’s been there through it all.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
The first time I tried making it myself, I was 19, in my first apartment with the world’s most unreliable oven. I didn’t even own a proper springform pan — I borrowed one from my aunt, who made me promise not to scratch it. I was terrified the whole thing would collapse in the middle or bake into some sort of cream cheese brick. But when I pulled it out? Smooth. Golden edges. A middle that wobbled just enough. I didn’t care that the crust was a little uneven. It tasted like home.
Now, every time I bake it, I get that same mix of excitement and calm — like I’m letting the kitchen take a deep breath before the magic happens.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Classic Cheesecake Recipe?
Listen, this Classic Cheesecake Recipe isn’t trying to reinvent the wheel. It’s the wheel. Buttery graham cracker crust, creamy filling, just enough tang from the sour cream to keep it interesting — it’s timeless. It’s not fussy. It doesn’t need gold leaf or a spun sugar sculpture to impress anyone.
What I love most is how adaptable it is. One day it’s wearing a crown of fresh strawberries like it’s heading to a summer picnic, the next it’s draped in chocolate ganache for a winter dinner party. It’s the dessert version of that friend who looks great in jeans and a cocktail dress.
Ingredient Notes:
The beauty of this Classic Cheesecake Recipe? The ingredients are simple, but they need to be at their best:
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Graham Crackers – No shortcuts here. Crush them fine so they press into a crust without crumbling.
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Granulated Sugar – Sweetness, yes, but also a little structure in the crust.
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Unsalted Butter – That nutty aroma when it bakes? Unreal.
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Cream Cheese – Room temp, please. If you rush this, you’ll get lumps, and nobody likes a lumpy cheesecake.
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Eggs – They’re the quiet architects, holding it all together without stealing the spotlight.
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Sour Cream – That tang? That’s what keeps each bite from being too heavy.
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Vanilla Extract – Like background music in a movie — you’d notice if it was missing.
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Toppings – I’m partial to strawberries, but listen, if you show up with a jar of salted caramel, I won’t stop you.
How To Make Classic Cheesecake?
Step 1: Prep the Oven
Middle rack, 350°F. This is where we set the stage.
Step 2: Build the Crust
Mix graham crumbs, sugar, and melted butter until it looks like wet sand after high tide. Press it into the pan — bottom and halfway up the sides.
Step 3: Bake & Cool the Crust
Seven minutes in the oven. Just enough to set it. Let it cool while you prep the filling.
Step 4: Drop the Temp
Lower oven to 325°F. Trust me, slow and steady wins here.
Step 5: Cream Cheese Dreaming
Beat cream cheese until smooth. Scrape down the bowl like your life depends on it.
Step 6: Flavor & Tang
Add sugar, vanilla, and sour cream. Keep scraping the bowl. Every speck matters.
Want To Save This Recipe?
Step 7: Eggs Last
Lightly beat the eggs, then slowly add on low speed. Overmix and you’ll invite cracks. We don’t want cracks.
Step 8: Fill & Bake
Pour filling into the crust. Bake 30 minutes at 325°F, then drop to 250°F and bake another 45 minutes.
Step 9: The Cool-Down Ritual
Turn off the oven, leave the cheesecake in for 30 minutes, then crack the door for an hour. No peeking before.
Step 10: Chill Out
Cool on the counter for 3–4 hours, then wrap and refrigerate at least 6 hours. Overnight is even better.
Storage Options:
Fridge for up to 5 days, freezer for 2 months. Slice before freezing if you want easy, single-serve moments of joy later.
Variations and Substitutions:
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Oreo crust instead of graham crackers.
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Swirl in lemon curd for a citrusy kick.
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Add a splash of bourbon to the filling (trust me).
What to Serve with Classic Cheesecake?
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Hot coffee or espresso for a café-style treat.
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Fresh berries for a lighter feel.
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Whipped cream because… well, it’s whipped cream.
Frequently Asked Questions:
My cheesecake cracked. What now?
Laugh, cover it with berries, and move on. Nobody’s judging.
Can I make it a day ahead?
Please do. Cheesecake loves a good overnight chill.
Water bath or no?
This one works fine without, but hey, if you love living on the edge of steam burns, go for it.
Every time I make this Classic Cheesecake Recipe, it feels like I’m adding another memory to the pile. Sometimes perfect, sometimes a little lopsided, always loved. So, what’s it going to be — are you baking one this weekend, or am I saving you a slice?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Classic Cheesecake Recipe
Ingredients
Crust:
- 1 ¼ cups crushed graham crackers
- 4 tablespoons granulated sugar
- 5 tablespoons unsalted butter melted
Filling:
- 5 packages 8 ounces each cream cheese, at room temperature
- 4 large eggs at room temperature
- 1 ¼ cups granulated sugar
- ½ cup sour cream at room temperature
- 2 teaspoons vanilla extract
Toppings (optional):
- Fresh strawberries
- Cherries
- Blueberries
- Other desired fruit or sauces
Instructions
Prepare the Oven
- Position the oven rack in the center of the oven. Preheat to 350°F (175°C).
Prepare the Crust
- In a medium bowl, combine the crushed graham crackers, granulated sugar, and melted butter. Mix until well combined. Using the base of a flat-bottomed cup, press the mixture firmly into the bottom and halfway up the sides of a springform pan.
Bake the Crust
- Bake for 7 minutes. Remove from the oven and set aside to cool.
Adjust the Oven Temperature
- Reduce the oven temperature to 325°F (165°C).
Prepare the Filling
- In a large mixing bowl, beat the cream cheese until smooth. Add the granulated sugar, vanilla extract, and sour cream, scraping down the sides of the bowl as needed, until the mixture is fully combined and smooth.
Incorporate the Eggs
- In a separate bowl, lightly beat the eggs. Add them gradually to the cream cheese mixture on low speed, mixing only until incorporated. Avoid overmixing to prevent cracks.
Fill the Crust
- Pour the cream cheese mixture into the prepared crust and smooth the surface. The pan will be very full.
Bake the Cheesecake
- Bake at 325°F (165°C) for 30 minutes. Reduce the temperature to 250°F (120°C) and bake for an additional 45 minutes.
Cool Gradually
- Turn off the oven and leave the cheesecake inside, without opening the door, for 30 minutes. Then, crack the oven door and allow the cheesecake to cool for 1 hour.
Chill Completely
- Remove from the oven and let the cheesecake cool on the counter for 3–4 hours. Cover with plastic wrap and refrigerate for at least 6 hours before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
