• Skip to primary navigation
  • Skip to primary sidebar
  • Skip to footer
  • Skip to content
Preppy Kitchen logo
  • About
    • Meet John Kanell
    • Press
  • Recipes
    • Desserts
    • Breakfast
    • Main Dishes
    • Side Dishes
    • Breads
    • Soups
    • Salads
    • Casseroles
    • Instant Pot
    • Appetizers
    • Drinks
    • Holiday
  • Cookbook
  • Shop
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • About
  • Press
  • All Recipes
  • Cookbook
  • Shop
  • Contact
  • Follow us on

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Desserts » Cakes » Cheesecake Recipe

    Cheesecake Recipe

    Published: November 21, 2019 · Modified: Jul 26, 2022 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    Creamy, smooth, and rich, this classic Cheesecake Recipe is simple but delicious. Paired with a buttery, crunchy graham cracker crust, this cheesecake recipe comes out perfectly every time! You don’t even need a water bath to make this fail-proof cheesecake recipe.

    A slice of cheesecake with berry sauce on top with another slice in the background and strawberries scattered around.
    7488 shares
    • Share
    • Reddit
    Jump to Recipe Print Recipe
    Pinterest graphic of a slice of cheesecake with berry sauce on top and two strawberries on the side.
    Pinterest graphic of a slice of cheesecake with a spoonful of berry sauce on top.
    Pinterest graphic of a slice of cheesecake with sliced strawberries on top.
    Pinterest graphic of a whole cheesecake on a cake stand.
    Pinterest graphic of a piece of cheesecake on a plate with berries.
    Pinterest graphic of a slice of cheesecake on a plate with berries.

    If you want the best cheesecake recipe, this is it! It’s silky, smooth, rich, and creamy. Even better, it’s fool-proof, so you’ll have the perfect cheesecake every time. You can even skip the water bath! Trust me, there’s nothing complicated about this recipe, and with all the tips and tricks in this post, you won’t have to worry about any cracks forming on your cheesecake.

    Starting with a buttery graham cracker crust that goes all the way up the side filled with a thick and velvety cheesecake filling, this classic cheesecake is perfect for any occasion, from birthdays to holiday dinners to picnics. Everyone will love this tangy and flavorful cheesecake. In the mood for more cheesecake? I have a ton of tried and true recipes. Try my strawberry cheesecake recipe, blueberry cheesecake recipe, chocolate cheesecake recipe, and oreo cheesecake recipe!

    What You Need to Make This Recipe

    Ingredients needed to make a cheesecake.

    Graham cracker crumbs — you can make your own or buy them. If you are crushing your graham cracker crumbs, run them through the food processor for a fine crumb. You can crush the crackers with a rolling pin as well.

    Butter — the butter helps binds the graham cracker crumbs together, so your crust holds together.

    Cream cheese — for the best flavor, use full-fat cream cheese, not the spreadable type from a tub. Take the time to bring cream cheese to room temperature beforehand, as cold cream cheese will lead to a lumpy batter.

    Eggs — the eggs give the cheesecake recipe its classic smooth and rich texture.

    Sour cream — adding sour cream makes the cheesecake so much more soft, moist, and tender. It also gives the cake a delicious tangy flavor. Try my homemade sour cream if you forgot to buy some.

    How to Make Cheesecake Recipe

    Set of two photos showing the graham cracker crust pressed into a pan and sugar added to a mixer with cream cheese.

    1. Combine the cracker crumbs, melted butter, and sugar. Stir together until the mixture feels like wet sand. Pour into a 9-inch springform pan. Press the crumbs into the bottom and slightly up the sides of the pan using the bottom of a glass or measuring cup. Place on a baking sheet. Bake for 10 minutes. Remove from the oven and let cool while making the filling.

    2. Place the cream cheese in a large mixing bowl or the bowl of a stand mixer with the paddle attachment. Beat on medium-low speed until creamy and smooth, about 1 minute. Add the sugar, salt, and vanilla. Beat until the mixture is well combined and completely smooth. Stop and scrape down the bowl a few times during mixing.

    Set of two photos showing eggs added to the mixer and the bowl scraped down.

    3. With the mixer on medium-low speed, add the eggs one at a time.

    4. Stop and scrape down the bowl between additions.

    Set of two photos showing sour cream added to mixture and batter poured into the crust.

    5. Once the eggs are well combined, mix in the sour cream until well incorporated.

    6. Bake for 15 minutes before reducing the oven temperature and continue baking for another 30 to 35 minutes. Turn off the oven and leave the cheesecake in the oven with the door closed for 1 hour. Remove the cheesecake and let cool at room temperature for another hour, then chill for at least 6 hours or up to 3 days before serving.

    A cake stand with a whole cheesecake on it with graham cracker crust going up the entire side.

    Pro Tips for Making This Recipe

    • Do not open the oven to peek. The hot air from the oven will escape, and cold air will enter the oven, causing the cheesecake to fall or crack.
    • When you pour the cheesecake batter into the pan, gently tap the cheesecake on the counter to pop any air bubbles in the batter.
    • Make sure to bring your cold ingredients, such as the eggs, sour cream, and cream cheese, to room temperature, so they will easily incorporate without overmixing.
    • Avoid overmixing the batter as it’ll incorporate too much air into the batter, leading to the cheesecake rising and falling, giving you a cracked surface.
    • An offset spatula is a great tool for this recipe as it helps get the top of the cheesecake super smooth before baking.
    • Let the cheesecake cool gradually. Don’t place it directly into the fridge to speed up the process, or it will develop condensation when covered or absorb scents in the fridge if uncovered.

    A slice of cheesecake with strawberry slices and fresh mint on top. Two strawberries on the side.

    Frequently Asked Questions

    How do I ensure my cheesecake doesn’t crack?

    To prevent cracks, avoid overmixing the batter or mixing it at too high a speed in the mixer. Doing so will add too much air into the filling, leading to air bubbles that will rise to the surface and pop, marring the surface, or the cheesecake will rise too much and crack as it deflates.

    Also, make sure your ingredients are at room temperature so they can easily combine without overmixing, and stop mixing when just incorporated. If your cheesecake cracks after cooling, it means you’ve rushed the cooling process. However, if your cheesecake somehow ended up with a slightly imperfect surface, simply add some toppings to cover it. It’ll still taste amazing.

    How long does this cheesecake last?

    This cheesecake lasts for around 4 days when stored properly. Make sure to refrigerate the cake covered with plastic or a lid so it does not take on any scents from the refrigerator.

    Can I freeze this recipe?

    The recipe freezes wonderfully. Feel free to freeze the entire cheesecake or just leftover slices. Wrap the cheesecake in multiple layers of plastic wrap before transferring it to a freezer-safe bag or container. Freeze for up to 3 months. Thaw the cake overnight in the fridge when ready to enjoy.

    What are some tasty topping ideas?

    This cheesecake recipe is absolutely delicious on its own, but I’ll never say no to some delicious toppings. Here are some of my favorites:

    • Chocolate ganache
    • Caramel
    • Whipped cream
    • Lemon curd
    • Fresh fruit
    • Berry sauce
    • Apple pie filling
    • Chocolate shavings or curls

    If you love this recipe try these out!

    • Slices of no bake cheesecake blue and white dishes with berries.

      No Bake Cheesecake

    • A slice of basque cheesecake on a plate in front the rest of the cake.

      Basque Cheesecake

    • A turtle cheesecake on a cake stand with a slice in front.

      Turtle Cheesecake

    • A stack of peanut butter cookies on a small wooden board

      Peanut Butter Cookies Recipe

    • A pecan pie cheesecake with a slice taken out.

      Pecan Pie Cheesecake

    If you’ve tried this Cheesecake recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

    A slice of cheesecake with berry sauce on top.
    Print
    5 from 417 votes

    Cheesecake Recipe

    A light and creamy cheesecake in a crunchy graham cracker pecan crust that's beyond delicious. Getting the perfect no crack bake is easier than you think!
    Course Dessert
    Cuisine American
    Prep Time 10 minutes
    Cook Time 1 hour
    Cooling Time 6 hours
    Total Time 7 hours 10 minutes
    Servings 8 servings
    Calories 580kcal
    Author John Kanell

    Equipment

    • Electric or stand mixer
    • mixing bowl
    • 9 inch springform pan
    • Baking Sheet

    Ingredients

    For the Crust:

    • 1 ½ cups graham cracker crumbs (180g)
    • ¼ cup unsalted butter melted
    • 2 tablespoons granulated sugar

    For the Filling:

    • 3 (8-ounce/227g) blocks cream cheese room temperature
    • 1 cup granulated sugar (200g)
    • ¼ teaspoon salt
    • 2 teaspoons vanilla extract (10mL)
    • 3 large eggs room temperature
    • ½ cup sour cream room temperature (120g)

    Instructions

    For the Crust:

    • Preheat the oven to 350F.
    • In a medium bowl, combine the cracker crumbs, melted butter, and sugar. Stir together until the mixture feels like wet sand. Pour into a 9-inch springform pan. (If your pan isn’t non-stick, you can lightly spray it with baking spray before adding the crumb mixture.) Press the crumbs into the bottom and slightly up the sides of the pan using the bottom of a glass or measuring cup. Place on a baking sheet.
    • Bake for 10 minutes. Remove from the oven and let cool while making the filling.

    For the Filling:

    • Place the cream cheese in a large mixing bowl or the bowl of a stand mixer with the paddle attachment. Beat on medium-low speed until creamy and smooth, about 1 minute. Add the sugar, salt, and vanilla. Beat until the mixture is well combined and completely smooth. Stop and scrape down the bowl a few times during mixing.
    • With the mixer on medium-low speed, add in the eggs one at a time. Stop and scrape down the bowl between additions. Once the eggs are well combined, mix in the sour cream until well incorporated. Pour the batter into the cooled crust.
    • Bake for 15 minutes. Reduce the oven temperature to 300F and continue baking for another 30 to 35 minutes or until the edges of the filling are just slightly puffed and the center wobbles slightly when gently shaken.
    • Turn off the oven and leave the cheesecake in the oven with the door closed for 1 hour. Remove the cheesecake and let cool at room temperature for another hour, then chill for at least 6 hours or up to 3 days. (If refrigerating for several days, loosely cover after the cheesecake is fully chilled.)
    • When ready to serve, run a thin knife around the outside of the cake. Release the springform and remove the sides. Run a knife under the bottom of the crust to release it from the base. Carefully transfer to a cake plate.

    Video

    Notes

    • Do not open the oven to peek. The hot air from the oven will escape, and cold air will enter the oven, causing the cheesecake to fall or crack.
    • When you pour the cheesecake batter into the pan, gently tap the cheesecake on the counter to pop any air bubbles in the batter.
    • Make sure to bring your cold ingredients, such as the eggs, sour cream, and cream cheese, to room temperature, so they will easily incorporate without overmixing.
    • Avoid overmixing the batter as it’ll incorporate too much air into the batter, leading to the cheesecake rising and falling, giving you a cracked surface.
    • An offset spatula is a great tool to help get the top of the cheesecake super smooth before baking.
    • Let the cheesecake cool gradually. Don’t place it directly into the fridge to speed up the process, or it will develop condensation when covered or absorb scents in the fridge if uncovered.

    Nutrition

    Calories: 580kcal | Carbohydrates: 45g | Protein: 9g | Fat: 41g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 179mg | Sodium: 475mg | Potassium: 187mg | Fiber: 1g | Sugar: 35g | Vitamin A: 1506IU | Vitamin C: 0.1mg | Calcium: 122mg | Iron: 1mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
    « Fudge Recipe
    Pie Crust Recipe »

    Primary Sidebar

    Welcome to Preppy Kitchen!

    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

    Search

    Follow Us On

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Preppy Kitchen Newsletter

    Sign up to receive recipes, recommendations and tips straight to your inbox!

    Buy My Book

    Preppy Kitchen Cookbook

    As Seen On

    As seen on Elle Décor, People, Food Network and more

    Top recipes This Month

    • A stack of peanut butter cookies on a small wooden board

      Peanut Butter Cookies Recipe

    • An Oatmeal Chocolate Chip cookie next to a glass of milk

      Oatmeal Chocolate Chip Cookies

    • Lemon bars dusted with powdered sugar on a green and white plate.

      Lemon Bars

    • A group of pink macarons on a serving tray next to flowers

      Macaron Recipe

    • A photo of a vanilla cupcake on a cupcake stand with vanilla buttercream frosting beautifully piped on top.

      Buttercream Frosting

    • A plate with multiple cake pops on it with one with a bite taken out.

      Cake Pops

    • A group of shortbread cookies. some are stacked while others are on crumpled paper.

      Shortbread Cookies Recipe

    • A cake stand with a slice of red velvet cake cut out and placed on a plate in front.

      Red Velvet Cake

    • A slice of vanilla cake on a plate in front of the cake on a cake stand.

      Vanilla Cake Recipe

    • A slice of lemon cake on a plate in front of a cake stand holding the rest of the cake.

      Lemon Cake

    Footer

    As Seen On:

    Elle Décor, People, Country Living, Better Homes & Gardens, Food Network, Woman's Day, forkly, Yummly, the Bump, Buzz Feed, Home and Family and New York magazine.

    The Brand

    • About John
    • Press

    Preppy Kitchen Logo

    Dessert Recipes

    • Cakes
    • Cookies
    • Cupcakes
    • Pies
    • All Desserts

    Main Course Recipes

    • Main Dishes
    • Side Dishes
    • Casseroles
    • InstantPot
    • Soups
    • Salads

    COPYRIGHT © 2015–2023 PREPPY KITCHEN | PRIVACY POLICY

    7488 shares