Classic Cheesecake
Updated Dec 24, 2025
This Classic Cheesecake recipe is totally worth the effort with a buttery graham cracker crust and a rich and creamy rich vanilla filling!
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A Classic Cheesecake Recipe
One of my favorite desserts that I find so hard to resist is a classic cheesecake, and the way I make my recipe is very straightforward with delicious results. I love making my Pistachio Cheesecake and Cranberry Cheesecake, and they’re both based on this classic version with a buttery graham cracker crust and a creamy, vanilla filling.
So if you’ve never made cheesecake before from scratch, this is a great recipe to start with, made with just a handful of ingredients ! Because this cheesecake recipe has to cool a long time (8 hours!) before it’s ready to be sliced, I always make it one or two days before I want to serve it. It tastes so good on its own, with sliced strawberries orr a strawberry sauce!
Happy Baking!
– Yumna
Cheesecake Ingredients
- Crust Ingredients: You’ll need graham crackers, sugar, unsalted melted butter and a little bit of salt. Instead of regular graham crackers, you can use Biscoff cookies, gingersnaps, vanilla wafers, or any gluten-free cookie you like.
- Filling Ingredients: Use full-fat cream cheese, sour cream, sugar, eggs, lemon juice and vanilla extract. Make sure the cream cheese, sour cream and eggs are all at room temperature so they blend very easily. Make sure not to skip the sour cream. It helps to improve the flavor, moisture, and texture or cheesecake and balances our the cream cheese.
How to Make Cheesecake
Classic Cheesecake
This Classic Cheesecake recipe is totally worth the effort with a buttery graham cracker crust and a rich and creamy rich vanilla filling!
Ingredients
Graham Cracker Crust
- 12 graham cracker sheets
- ⅓ cup granulated sugar
- ¼ teaspoon salt
- ½ cup unsalted butter melted
Cheesecake Filling
- 32 ounces cream cheese room temperature
- 1 cup granulated sugar
- 8 ounces sour cream full fat, room temperature
- 2 teaspoons vanilla extract
- 1 tablespoon lemon juice
- ½ teaspoon salt
- 4 large eggs room temperature
Instructions
Graham Cracker Crust
- Preheat the oven to 325°F. Prepare a 9-inch spring form pan by wrapping the outside with heavy-duty aluminum foil.
- Place the graham crackers, sugar, and salt in the bowl of a food processor and process until fine crumbs form. Add butter and pulse until the mixture resembles wet sand. Add the crust mixture to the springform pan and use a cup or flat-bottomed glass to press the crust into an even layer and about 1 inch up the sides.
- Bake for 8-10 minutes until lightly golden brown, remove from oven and allow to cool completely.
Cheesecake Filling
- To a stand mixer fitted with a paddle attachment, add cream cheese and sugar, beating on medium-low speed until smooth. Add sour cream, vanilla, lemon juice, and salt, and continue to mix on low speed until fully incorporated.
- Add eggs one at a time, beating between each addition and scraping down the sides of the bowl as you go. Mix until just combined.
- Pour the cheesecake mixture into the prepared baked crust and smooth the top. Tap the pan on a flat surface to remove any air bubbles. Place the cheesecake in a large roasting pan and carefully pour the boiling water ½ the way up the springform pan.
- Bake for 55-65 minutes or until the edges are set, and the center is slightly jiggly.
- Turn the oven off and prop the door open slightly, allowing it to slowly cool down for about 1 hour. Then, remove the pan from the water and oven, remove the foil, and place on a wire rack to cool completely. Once cooled to room temperature, cover with plastic wrap and refrigerate for at least 8 hours or overnight.
- Gently run a knife around the edges of the pan and carefully release the ring of your springform pan. Run the knife between the crust and bottom pan and use a spatula to carefully lift the cheesecake to a serving plate. Cut into 12 equal slices and serve cold.
Equipment
Notes
Storage: Store any leftovers in an airtight container in the fridge. The cheesecake will last about 3 to 4 days!
Freezing: Let the cheesecake cool to room temperature after baking, then chill in the fridge until completely cold and firm. Double-wrap the cake (or slices) tightly with plastic wrap, then with aluminum foil to keep air out and prevent freezer burn. Freeze for up to 3 months.
Nutrition
Serving: 1slice, Calories: 353kcal, Carbohydrates: 40g, Protein: 15g, Fat: 15g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.3g, Cholesterol: 95mg, Sodium: 796mg, Potassium: 284mg, Fiber: 0.5g, Sugar: 30g, Vitamin A: 473IU, Vitamin C: 1mg, Calcium: 306mg, Iron: 1mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did You Make This Recipe?
This recipe was part of our monthly Cooking Challenge for November 2024!
Recipe Tips
- Add the eggs one at a time. This makes sure they’re thoroughly incorporated. This is key for a super-smooth cheesecake filling.
- Make sure to use a springform fan. This will make it easy to unmold the cheesecake without breaking the cheesecake.
- Don’t skip the boiling hot water. A water bath gently bakes the cheesecake, making sure it doesn’t crack and that the edges don’t cook too much faster than the center.
- Double the foil for a secure, leakproof seal. I like to add a second layer of foil to make sure absolutely zero water seeps into the cheesecake.
- Cool completely before covering with plastic. If it’s too warm, condensation will form on the plastic wrap and drip back onto the cheesecake.
- Prevent any cracking. If you are concerned about the top of the cheesecake cracking (although I did not experience this issue, it can happen if it’s baked for too long), you can use a knife to gently run around the edges of the pan after removing it from the water bath and before refrigerating.
Comments
Can this be made crustless? I need to try to make it gluten free.
I haven’t tried making it crustless but I think it would work! You can also replace the graham crackers with gluten-free graham crackers or cookies. I’d love to hear how it turns out if you end up trying it!
This was the best cheesecake I’ve had! It’s rich, flavorful, and decadent! This was my first time making cheesecake and the recipe was very easy to follow! It was a hit at my Thanksgiving dinner and I’m hoping to make it for Christmas too!
That’s awesome!! Yay, so happy you loved it! Thank you!
I hate cheesecake but I thought I might as well try this…. It was AMAZING my family said I should make it for every holiday 😂definitely worth the wait in the fridge for 8 hours. Thanks for another delicious recipe 😋🤤
Aww, so happy everyone liked it!! That’s awesome! You’re welcome, Pyper!
Creamiest cheesecake I ever made – 😂 and I made many over the years. Recipe was easy to follow. Made it for our Family and Friends Thanksgiving feast this year – it was a winner. Great make ahead dessert. Another keeper recipe. Thank you 😊
Wow, thank you so much! So so happy it was a hit at your feast, Agnes!! I’m glad you found the recipe easy to follow and make ahead of time!! Yay!
I’m so impressed with this classic cheesecake recipe! The instructions were clear and easy to follow, as always! and the result was a creamy, rich, and beautifully textured cheesecake. The only tweak mine took a bit longer to set than the recipe stated. Overall, a fantastic recipe that I’d highly recommend for the holidays!
Aww, thank you so much!! So glad you found the recipe helpful and liked how your cheesecake turned out!
I was shocked how much better homemade cheesecake is compared to store bought. It was extremely creamy and fresh, I wouldn’t have changed anything! Like Haya, I added cinnamon to my graham cracker base and it made all the difference. My family members are begging me to make this for Thanksgiving after trying it so I’ll be back to baking very soon! Thanks Yumna 🙂
Aww, that’s great!! So happy you and your family loved it! Thanks, Jacob!!
Yumna, the cheesecake was absolutely delicious. This was my first time baking one and it did not disappoint. I will be making one again very soon! I couldn’t find cinnamon-flavored Graham crackers, but I found honey-flavored ones. I just added one teaspoon of ground cinnamon and it did the trick! Cheers!
Adding ground cinnamon to the honey graham crackers was a smart move! Love that! So happy you liked the recipe, Haya. Thank you!!
Cheesecake is a favorite in my family and this did not disappoint! I used Biscoff cookies in place of the graham crackers and they were a perfect substitute. Really creamy and delicious!
Love the use of Biscoff cookies instead of graham crackers, great substitution! So happy you and your family loved the recipe! Thank you!
I love cheesecake, but this recipe took the cake! (Pun intended!) It was so creamy and delicious, the only thing I did different was make some strawberry topping to serve with it to give just the right amount of tang to compliment the sweetness. Match made in heaven! Thank you for the recipe!
Aww, so happy you liked it! Thanks so much, Angelica!!
This is a fabulous cheesecake! It is super dense, rich, and creamy. I loved how thick it is. Followed the instructions to a T and ended up with a gorgeous cheesecake! My family loved it!
Yay!! Thank you so much, Adelaide! So glad you and your family loved it!
This cheesecake was a hit! I made it for some family that I don’t see very often, and I also made it with gluten-free oat graham crackers. It was so creamy and delicious, I would totally make it again!
Yay, so glad you liked it!! Love to hear that gluten-free oat graham crackers turned out great with the recipe, that’s awesome!
This looks so beautiful and delicious
Thank you!! I hope you’ll try it and let me know what you think!
I finally had the time to make this cheesecake and at first it didn’t come out great but I tried again and this was soo good. Thank you, Yumna! Can’t wait to try your next challenge.
Aww, so glad you liked it!! Thanks so much, Jennifer!
How do you bake them as individual servings?
Hi there! I recommend you try my No-Bake Cheesecake Cups recipe instead for individual mini cheesecakes: https://feelgoodfoodie.net/recipe/no-bake-greek-yogurt-cheesecake/
I have a question. Do I need to make the recipe as is, or can I make a change or 2??
Feel free to make it as is or make any changes you’d like!
Omg my family loves cheesecake and this recipe has easy ingredients 🤗👏🏻👏🏻, I always have these in my pantry, I’m already thinking dulce de leche to drizzle with
Love that! Dulce de leche sounds so good!!
I’m going to make this cheesecake but I’ll change the crust and add fruit over the crust. I make my Mom’s old fashioned fluffy one usually. The crust is made from a baby teething cookie instead of graham crackers for a milder taste that doesn’t compete with the yummy cheesecake. I guess it’s all in how you’re brought up. Mom always put crushed pineapple in her cheesecake but I have never been a fan of that….I do make it this way for my older brother when he visits because he loves it this way. I can’t wait to try this cake, it’s very similar to mine and I think I’ll love it. I can’t wait to see my brother’s reaction to it. 🤣
Thank you for posting this recipe!!!
You’re welcome! Can’t wait to hear what you think. Enjoy!!
I made cheesecake previously and never added sugar or to my crust. This really took the crust a step up. I really liked it and definitely tasted the difference.
As for the cheesecake, I never used that much cream cheese before. The 32 oz as opposed to the 24 oz made a huge difference as did the sour cream addition, which I have used once before. Combined, it made it so much better.
I too like extra vanilla and always use vanilla bean paste. I like seeing the flecks. I added the extra berries on top (as opposed to just the strawberries you posted) because I think it cuts into the richness. It also looks so pretty when taking a picture of it.
Yay, I’m so glad you liked it!! Thank you so much for your kind words, Claudia!
Hi Yumna, Could you please clarify for non-US bakers how many grams or cups are 12 graham cracker sheets? Thank you
Good question! 12 graham cracker sheets equals about 1.5 cups of crumbs.
I have tried many of your recipes and omg I can’t wait to try this one and all your recipes always come out great and they are soo delicious.
Aww thank you so much, Jennifer! I hope you love the recipe!
Absolutely delicious cheesecake, easy to make. I might swirl in some pumpkin for Thanksgiving. Thanks!
Yum, pumpkin cheesecake for Thanksgiving sounds so good! Thanks for the inspiration!
Karen,
How much pumpkin do you add to the cheesecake? Does it change the baking time with the added moisture? This sounds yummy, I’m gonna try it!
TIA, Linda