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You know what’s wild? In all of my years developing recipes for this site, I’ve yet to publish one for Classic Cheesecake. The kind with a buttery graham cracker crust and a creamy, vanilla filling. That is, until today! While I think this classic baked cheesecake is perfect as-is, it’s also delicious topped with fresh, sliced strawberries, which helps cut through the richness!
Table of Contents
This dessert starts with the cheesecake’s graham cracker crust, which is super easy, has just 4 ingredients, and comes together in the food processor. To make sure it doesn’t get soggy, the crust is then baked before the filling is added! I keep the classic cheesecake’s filling simple, too: It’s just a handful of ingredients that bake up rich and delicious. I like to use plenty of vanilla and a bit of lemon juice, which brightens the dessert up.
This recipe is part of our monthly Cooking Challenge for November 2024!
Recipe At a Glance
Cuisine Inspiration: American
Primary Cooking Method: Oven
Dietary Info: Vegetarian
Key Flavor: Creamy cheesecake with a buttery graham cracker crust
Skill Level: Intermediate
Why This Is So Good
- Make-ahead: Because this cheesecake recipe has to cool a long time (8 hours!) before it’s ready to be sliced, I often make it the day before I want to serve it! You can absolutely refrigerate it overnight.
- It’s delicious on its own…or with a topping: Whether you want to serve this classic cheesecake by itself, with sliced strawberries (or a strawberry sauce!), or with a drizzle of caramel, you can’t go wrong.
- A no-fail dessert: I’ve never met a single person who doesn’t love cheesecake (I know they’re out there, though!). That means this is a dessert you pretty much can’t go wrong with.
Ingredients to Make Cheesecake
- Graham crackers: The cinnamon flavor of graham crackers pairs perfectly with the cheesecake filling.
- Sugar: You’ll use this in both the crust and the filling. Regular, granulated sugar is the move!
- Unsalted butter: Make sure to melt the butter so it can bind the crust together! I like to cube the butter, then melt it in 30-second bursts in the microwave.
- Cream cheese: I recommend using full-fat cream cheese for the best flavor. I like to let the cream cheese come to room temperature for an hour or two so it’s easier to mix.
- Sour cream: Same thing as with the cream cheese! Full-fat, room-temperature sour cream tastes and works best.
- Vanilla extract: I prefer cheesecake filling that’s heavy on vanilla. You could also use vanilla paste!
- Lemon juice: The acidity of lemon juice cuts through this cheesecake’s richer ingredients! Don’t skip it.
- Eggs: Whole, room temperature eggs mix in easiest with the other filling ingredients.
Popular Substitutions & Additions
- Make it gluten-free. You can easily substitute gluten-free graham crackers.
- Add jam. Before baking, gently swirl jam (any jam!) into the cheesecake batter.
- Use a different cracker for the crust. Instead of graham crackers, try Biscoff cookies, gingersnaps, or vanilla wafers.
- Try another sweetener in the cheesecake filling. You could use maple syrup or honey.
How to Make Cheesecake
One of the keys to making this classic cheesecake is using a springform pan. This will make it easy to unmold the cheesecake! Don’t try to use anything else.
Make the Graham Cracker Crust
Make and Bake Cheesecake
Tips for Making the Best Plain Cheesecake Recipe
- Add the eggs one at a time. This makes sure they’re thoroughly incorporated. This is key for a super-smooth cheesecake filling.
- 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.
Frequently Asked Questions
Store any leftovers in an airtight container in the fridge. The cheesecake will last about 3 to 4 days!
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.
Yes! I definitely recommend using boiling water. This creates a moist environment, which helps to prevent the cheesecake from cracking, too.
Sometimes the classics are classic for a reason—and this cheesecake proves that. The filling is so creamy and the crust is buttery and provides just enough crunch to contrast the cheesecake’s filling. This is going into my “showstopping desserts” file—recipes when I want something crowd-pleasing and just very, very good.
More Cheesecake Recipes:
More Holiday Dessert Ideas
If you try this feel good Classic Cheesecake recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Classic Cheesecake
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
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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