Classic Cheesecake Recipe
A rich and creamy classic cheesecake with a buttery graham cracker crust, silky smooth filling, and endless topping options—perfect for any occasion.
Servings
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
To make this recipe gluten-free, substitute the graham crackers with gluten-free graham-style crumbs or cookies. Ensure all other ingredients, including vanilla extract and toppings, are certified gluten-free.