Look no further for a creamy and ultra-smooth classic cheesecake recipe! Paired with a buttery graham cracker crust, no one can deny its simple decadence. For the best results, bake in a water bath.
I originally published this recipe in 2018 and have since added new photos and a few more success tips. This recipe is such a fan favorite, that it deserved a spot in print! You’ll also find this recipe in my New York Times best-selling cookbook, Sally’s Baking 101. The one in the book also includes a recipe for an optional cherry sauce topping!
This is a classic baked cheesecake made with a graham cracker crust and a creamy, tangy filling. By following the recipe below and the success tips my team and I have included, you will be rewarded with a perfect cheesecake: no cracks, no water leaks, and no guesswork!!!
One reader, Randy, commented: “This is the best cheesecake I have ever had! I’m from New York and nothing there beats this—even in the fanciest of restaurants. The only problem is that everyone I’ve shared it with wants me to make more and more. They rave about it being the best ever. ★★★★★”
Not a Plain Cheesecake Recipe
I have shared many, many cheesecake recipes over the years.
There’s been peanut butter cheesecake, blueberry swirl cheesecake, Snickers cheesecake, pumpkin swirl cheesecake, lemon cheesecake, and Amaretto cheesecake. Plus more cheesecake in my published cookbooks. That’s a lot of cheesecake recipes without a single nod to where it all originates: classic cheesecake.
To me, classic cheesecake is creamy, rich, and smooth. My cheesecake recipe is not as dense as New York cheesecake, but it’s just as special. It’s thick, it’s velvety, and there’s no denying its decadence. When I imagine what Chandler and Rachel’s stolen cheesecake tastes like, it’s this!
While there’s a glaring absence of chunks, swirls, and sprinkles in this ivory crowned jewel, there’s nothing plain about this simply stunning dessert.
Preparing this cheesecake recipe is simple—it’s baking it that can make or break the results. Many factors are at play like the springform pan leaking, the surface of the cheesecake cracking, under-baking, over-baking, etc. I have plenty of tricks that will help guarantee classic cheesecake perfection, including determining when the cheesecake is done and everything you need to know about a cheesecake water bath.
Ingredients You Need & Why
You only need a few basic staple ingredients for this cheesecake recipe.
- Brick cream cheese: Four 8-ounce bricks of full-fat cream cheese are the base of this cheesecake. That’s 2 pounds. Make sure you’re buying the bricks of cream cheese and not cream cheese spread. There are no diets allowed in cheesecake, so don’t pick up the reduced-fat variety!
- Sugar: 1 cup. Not that much considering how many mouths you can feed with this dessert. Over-sweetened cheesecake is hardly cheesecake anymore. Using only 1 cup of sugar gives this cheesecake the opportunity to balance tangy and sweet, just as classic cheesecake should taste.
- Sour cream: 1 cup. I recently tested a cheesecake recipe with 1 cup of heavy cream instead, but ended up sticking with my original (which can be found here with blueberry swirl cheesecake!). I was curious about the heavy cream addition and figured it would yield a softer cheesecake bite. The cheesecake was soft, but lacked the stability and richness I wanted. It was almost too creamy. Sour cream is most definitely the right choice.
- A little flavor: 1 teaspoon of pure vanilla extract and 2 of lemon juice. The lemon juice brightens up the cheesecake’s overall flavor and vanilla is always a good idea. Vanilla bean paste is wonderful too!
- Eggs: 3 eggs are the final ingredient. You’ll beat the eggs in last, one at a time, until they are *just* incorporated. Do not over-mix the batter once the eggs are added. This will whip air into the cheesecake batter, resulting in cheesecake cracking and deflating.
And as always, make sure all of the cheesecake batter ingredients are at room temperature so the batter remains smooth, even, and combines quickly. Beating cold ingredients together will result in a chunky, over-beaten cheesecake batter, hardly the way we want to start!
How to Make a Graham Cracker Crust
Since classic is the keyword of the day, we’re sticking with cheesecake’s main squeeze: a graham cracker crust. I reduced the butter from my original graham cracker crust recipe by 1 Tablespoon. I find this crust remains a little more crunchy. Make sure you pack the crust in tightly and pre-bake it to help prevent any sogginess.
You could use this Oreo cookie crust instead. No big changes necessary to the recipe below, but I do encourage you to lightly grease the bottom of the springform pan because Oreo crusts tend to stick. (You could also use a Biscoff pie crust instead if you’d like!)
I like to use the bottom of a small measuring cup to smooth the crust mixture into the springform pan. Speaking of, you’ll need a 9-inch or 10-inch springform pan. A springform pan has removable sides so you can safely release the cheesecake without having to flip the pan over or struggle to cut the cheesecake inside the pan. Springform pans can leak if you’re baking the cheesecake in a water bath (more on that below!), but this particular pan is reliable. I haven’t had any leaking issues.
Cheesecake Water Bath
I promise a water bath is nothing complicated. All you’re doing is placing the springform pan in a roasting pan, filling it with hot water, and baking. What’s the point, you ask?
- I actually have an entire post and video tutorial for How to Make a Cheesecake Water Bath.
Cheesecake loves a humid environment. The steam from the hot water will lift the cheesecake up slowly and evenly, reducing the risk of cracks on the surface. Additionally, this slow and even baking method helps prevent the cheesecake from sinking back down as it cools. Taking a few extra minutes to prepare a water bath for this cheesecake recipe is well worth it.
Yes, but I don’t recommend it. A water bath creates a humid environment that helps the cheesecake bake gently and evenly. If you skip it, expect a slightly drier texture, browned surface, and there’s a higher chance it will crack.
Cheesecake is done when the edges are set and the center still has a slight wobble. All ovens are different, so this can take anywhere from 55 to 70 minutes.
Yes! Cheesecake is a wonderful make-ahead dessert because it needs to chill in the refrigerator for several hours and up to 2 days. You can also freeze it; see detailed instructions below.
Cooling & Chilling Cheesecake
In addition to using a cheesecake water bath, another way to help prevent cheesecake cracks is to let it cool slowly, starting inside the oven. When the cheesecake is done baking, turn the oven off, crack open the oven door, and leave the cheesecake inside for 1 hour. A drastic and sudden change of temperature isn’t ideal for cheesecake—from hot oven to cool counter—so do your best to control the environment by leaving the cheesecake inside. Does this make sense?
After the cheesecake cools in the oven for 1 hour, place it on the counter to cool completely to room temperature. After it’s cool, chill it in the refrigerator for at least 4 hours or even overnight. There’s no greater test to your willpower than those hours you’re forced to wait as the cheesecake cools down and then chills in the refrigerator. But when you take that first bite, every minute you waited will be completely worth it!
For a quicker, easier alternative to making a classic cheesecake, try this cheesecake pie or pumpkin cheesecake pie. Or if you want to completely skip the baking and cooling process, try my no-bake cheesecake instead.
4 Success Tips for This Cheesecake Recipe
To summarize the above, here are the key tips:
- Start with room-temperature ingredients.
- Do not over-mix the cheesecake batter.
- Bake in a water bath.
- Leave cheesecake in the cooling oven for 1 hour, then cool completely at room temperature.
Cheesecake Toppings
Enjoy your velvet-rich cheesecake as is, or get a little fancy with a selection of toppings. Here are some recommendations:
Get creative or keep it simple. Either way, it’s going to impress.
And if you’re really looking to take your cheesecake to the next level, check out my pecan pie cheesecake, cinnamon swirl cheesecake, or caramel apple cheesecake pie.
How to Freeze Cheesecake
- Cool the cheesecake on the counter before freezing. No need to chill it in the refrigerator.
- How to freeze cheesecake on the springform pan: Remove the outer rim from the springform pan. Wrap the cheesecake with the bottom of the pan with a few layers of plastic wrap, then a final layer of aluminum foil.
- How to freeze cheesecake without the springform pan: After the cheesecake has completely cooled, run a sharp knife underneath the crust to release it from the bottom of the pan. Carefully slide it onto a parchment paper–lined piece of cardboard or use a freezer-safe plate. Wrap it all in a few layers of plastic wrap, then a final layer of aluminum foil.
- Freeze cheesecake for up to 3 months, then thaw overnight in the refrigerator before serving.
- Do not freeze cheesecake with any toppings. Add toppings just before serving the thawed cheesecake.
Classic Cheesecake Recipe
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Total Time: 7 hours, 45 minutes (includes chilling)
- Yield: serves 12-16
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Look no further for a creamy and ultra smooth classic cheesecake recipe! Paired with a buttery graham cracker crust, no one can deny its simple decadence. For the best results, bake in a water bath. This recipe is also in my cookbook, Sally’s Baking 101.
Ingredients
Graham Cracker Crust
- 1 and 1/2 cups (180g) graham cracker crumbs (about 12 full-sheet graham crackers)
- 1/4 cup (50g) granulated sugar
- 5 Tablespoons (71g) unsalted butter, melted
Cheesecake
- 32 ounces (904g) full-fat brick cream cheese, softened to room temperature
- 1 cup (200g) granulated sugar
- 1 cup (240g) full-fat sour cream, at room temperature
- 1 teaspoon pure vanilla extract
- 2 teaspoons fresh lemon juice (optional, but recommended)
- 3 large eggs, at room temperature
Instructions
- Adjust the oven rack to the lower-middle position and preheat oven to 350°F (177°C).
- Make the crust: If you’re starting out with full graham crackers, use a food processor or blender to grind them into fine crumbs. Pour into a medium bowl and stir in the sugar until combined, and then stir in the melted butter. Mixture will be sandy. Try to smash/break up any large chunks. Pour into an ungreased 9-inch or 10-inch springform pan. With medium pressure using your hand, pat the crumbs down into the bottom and partly up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumby/crumbly (you can use the flat bottom of a small measuring cup to help smooth it out if needed). Bake for 10 minutes. Remove from the oven and set aside while you prepare the filling.
- Make the filling: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed until the mixture is smooth and creamy, about 2 minutes. Add the sour cream, vanilla extract, and lemon juice and beat until fully combined. With the mixer on medium speed, add the eggs one at a time, beating after each addition until just combined. Stop the mixer as soon as the final egg is fully incorporated into the batter; over-mixing can cause the cheesecake to deflate. You will have nearly 6 cups of batter.
- Prepare the simple water bath (see Note): (If needed for extra visuals, see How to Make a Cheesecake Water Bath; the visual guide and video will assist you in this step.) Boil a kettle/pot of water. You need 1 inch of water in your roasting pan for the water bath, so make sure you boil enough. I use an entire kettle of hot water. As the water is heating up, wrap 1 or 2 sheets of heavy-duty aluminum foil around the springform pan—be careful if it’s still warm from baking the crust! Place the wrapped springform pan inside of a large roasting pan. Pour the cheesecake batter on top of the crust. Use a spatula to smooth it into an even layer. Carefully pour the hot water inside of the pan and place in the oven. (Or you can place the roasting pan in the oven first, then pour the hot water in—whichever is easier for you.)
- Bake the cheesecake for 55–70 minutes or until the center is almost set. If you notice the cheesecake browning on top, tent it with aluminum foil halfway through baking. When it’s done, the center of the cheesecake should still slightly wobble if you gently tap or shake the pan. Turn the oven off and open the oven door slightly. With the door ajar, let the cheesecake sit in the oven in the water bath as it cools down for 1 hour. After 1 hour, remove from the oven and water bath, discard the foil, and place the springform pan on a cooling rack to cool completely at room temperature. When it has cooled, cover and refrigerate the cheesecake for at least 4 hours or up to 2 days.
- Run a knife around the edges of the springform pan to help loosen the cheesecake, then remove the outer rim. Using a sharp knife, cut into slices for serving. For neat slices, wipe the knife clean and dip it into warm water between each slice.
- Serve cheesecake with desired toppings (see Note). Cover and store leftover cheesecake in the refrigerator for up to 4 days.
Notes
- Make-Ahead Instructions: This cheesecake can be made the day before. It has to chill for quite some time before serving. See step 5. Another way to make this cheesecake ahead of time is to freeze it. Cheesecake can be frozen for up to 3 months. See instructions in blog post above.
- Special Tools (affiliate links): Food Processor | Glass Mixing Bowl | 9-inch Springform Pan or 10-inch Springform Pan | Electric Mixer (Handheld or Stand) | Roasting Pan | Silicone Spatula
- Oreo Cookie Crust: Feel free to replace the graham cracker crust with this Oreo cookie crust. Spray bottom of springform pan with nonstick spray, as Oreo cookie crusts tend to stick. Pre-bake the crust, just as you do with the graham cracker crust in step 2 above.
- Toppings: One of my favorite toppings for this cheesecake is raspberry sauce. Or you could top the baked and cooled cheesecake with salted caramel, lemon curd, strawberry topping, chocolate ganache, red wine chocolate ganache, fresh fruit, or whipped cream. The topping from my pecan pie cheesecake is also an option!
- Alternate Water Bath Method: This method works as well, and you don’t have to bake the cheesecake IN water. Boil a kettle or pot of water. You need 1 inch of hot water in your roasting pan for the water bath, so make sure you boil enough. Place the cheesecake on the center oven rack of the preheated oven. Place a large metal baking or roasting pan (do not use glass—I usually use a 9×13-inch baking pan or an extra-large cast iron skillet) on the bottom rack. Pour boiling water into the empty pan, about 1 inch deep. Immediately close the oven door to trap the steam inside. This unique water bath adds steam to the oven without having the cheesecake sit inside the water itself. No need to wrap the springform pan in foil. See How to Make a Cheesecake Water Bath for more information.
- Room-Temperature Ingredients: Bring all cold ingredients to room temperature before beginning. Room-temperature ingredients combine quickly and evenly, so you won’t risk over-mixing. Also, beating cold ingredients together will result in a chunky cheesecake batter, hardly the way you want to begin!
- Non-US Readers: Don’t have graham crackers where you live? Use 200g ground digestive biscuit crumbs (about 2 cups; 13–14 biscuits), 1/3 cup (67g) granulated sugar, and 6 Tablespoons (85g) melted butter. Pre-bake the crust for a bit longer, about 12–14 minutes. And from what I understand, spreadable cream cheese sold in a tub in countries outside of the US is a little different from the spreadable cream cheese in the US. It’s thicker, sturdier, and more solid and should be OK for this recipe. I have no experience with it, but this is what I’ve heard from other non-US readers. If you try it, let us know how it turns out!
Reader Comments and Reviews
This is my go to cheesecake recipe. Comes out great every time. I learned along time ago to use a 10 inch cake pan to put the springform pan into then into water bath. No chance of water leaking.
This is my favorite cheesecake recipe! If I wanted to make a layered cheesecake (1/2 chocolate, 1/2 classic), what would you suggest that I add to 1/2 of the batter for a chocolate flavor? Cocoa or melted chocolate?
I made this and it WORKED! Delicious and creamy. I found the crust to be thinner than yours, so the next time I make it I may add a few more grams of crumbs. My cheesecake did crack a tiny bit (and looked beautiful) so I may also work on my cooling game a bit more. I opened the over door while cooling many times to check 😀
How could I make this a heath bar cheesecake? Would I be able to add the toffee bits to the crust? Or chop up a couple bars and add it to the filling?
Hi Kathryn, That should work. Let us know if you try it!
I’ve made this recipe several times and I love it! I would like to try it with a 12 in pan, any suggestions for recipe alterations to fit that size?
Hi Rachael, we haven’t tried it ourselves, but that should be plenty (and if you have leftovers, you can make a few mini cheesecakes with the extra batter). We’re unsure of the exact bake time. Let us know what you try!
Hi there, can i make this in a 6 inch pan? if so, could you recommend a ratio adjustment?
Hi Mariah, you can try cutting the recipe in half for a 6 inch pan. We have not tested it this way so we’re unsure of the bake time. Or, you may enjoy this small batch cheesecake which uses a loaf pan.
Hi Mariah! Did you happen to make this in the six-inch? Hoping to try it myself and wondering if it worked (and if so, how long it baked)!
I have made this recipe 3 times now and each time it has come out perfect! Everyone who eats it swears it’s the best cheesecake they’ve ever had, so thank you! I do use more crumbs and butter for my crust because I like having the crust all the way up sides. Delicious.
I have a question – if I wanted to make a smaller one, like in an 8″ springform pan, how do I adjust the ingredients amounts? I’m assuming I would bake it for less time too?
The recipe is awesome. My first time baking a cheesecake and I have no issue with the filling. However, the crust I baked kind of crumbly n didn’t stick with the cheese filling. What had I done wrong?
Hi Adam, Thanks for giving this recipe a try! The crust may be over-baked. See if skipping the crust pre-bake helps for next time.
I made this cheesecake and raspberry sauce first time and it was delicious!
But next time I would add maybe 1/2 teaspoon of salt, feels like that is missing.
Thanks for the recipe!
So I am very green when it comes to baking… actually cooking in general! Please bear with me and my questions I should start with I used this cheesecake recipe once before and it turned out GREAT!! but that time there were a few differences, such as, I used a toaster oven and it was much,much cooler outside. So,with that said here are my questions;
1) can I pre-make the batter and store if I don’t have the crust ready yet(I thought I had graham crackers and I don’t)?
2)My AC is down ATM and so inside my home, especially after using the oven, is much warmer than the usual 70-75 +/- degrees for “Rm temp” as I live in AZ and we are currently under excessive heat warning, so when it says to cool after the “1hour oven door open” step to room temp on the counter, what should I do?
3) As I mentioned I used a toaster oven the first time but this time I have a gas oven and I noticed that it cooks much hotter and much faster… What would be the recommended temp/time adjustments I should make? Thank you in advance for any advice/tips/notes anyone can give me! Trust they will not fall on def ears
Hi Bethani! I’m glad to help. (1) Yes, you can prepare the batter in advance and refrigerate it. I recommend bringing it to room temperature before using though. (2) I don’t think it should be an issue at all going from the oven to room temperature. Especially not if your kitchen is particularly warm. That’s actually a good thing because there’s less of a temperature difference. (3) For your oven, I recommend lowering to 325°F (163°C) and baking until the center is only slightly jiggly, which can really be a wide range of time, at least 70 minutes I’d say. Let me know how it turns out!
Currently making this recipe for the third time. It is the best!! I made it according to instructions the first time but tried a couple alterations the second and third times. I love graham cracker crust so I used more and made brown butter for the base as well. Using cinnamon graham crackers added a nice flavor too. I added almond flavoring in addition to the vanilla because it’s my favorite.
I just used this recipe for the third time today and each time this has turned out wonderful! This will definitely be my go to recipe from now on! Thanks, you have out done yourself on this!
Hi! I really loved this recipe coz it’s always a success every time I use it. However, I’d like to try it with an oreo crust. Would a tangy classic cheesecake work well with an oreo crust? Thank you!
Hi Sheila, You can use the Oreo crust from our Snickers Cheesecake. Enjoy!
I followed this recipe for the second time today, but this time I included the salted caramel topping. My wife thinks I’m a chef! Easy to follow instructions and the recipe is fantastic. It was tricky cutting it into slices, even after chilling it, but a little butter on the knife and it sliced perfectly.
I’ve made this cheesecake many times and my family loves it! To prevent water from getting in the pan I use a crock pot liner bag….works great every time! :-)(just set pan in bag and tighten side with a knot)
This recipe is great! Flavor is amazing! The only thing I do different is add a piece of parchment paper under the crust for better release, and I cook mine in a smoker at 300° for an hour and a half. The smokey flavor paired with marshmallows and chocolate drizzle is just like an over the fire s’more!
Adore this recipe! It has been a huge hit with my family. Quick question – I do not have a pan big enough to fit my cheesecake in for the bath. With choosing the option to put the water bath on the bottom rack of the oven, do you still need to wrap the bottom of the cheesecake in tinfoil?
Thank you!
Hi Sarah! No need to wrap in foil if using the alternate water bath method. Happy baking!
Thank you
May I use Greek Yogurt instead of sour cream?
Hi Sophia, Yes! Full fat plain or Greek yogurt works in the place of sour cream. It may taste a bit heavier, but not much.
I saw the oven temperature as 350F. Is this the same temperature for both the base and filling?
Hi Anthony! Yes, keep the oven temperature the same for both the crust and the cheesecake.
Just made this and cannot wait for 4 hours to eat some , very easy and directions were easy to follow.
Can I use a disposable (foil) roasting pan for the bath? I’d use a standard springform pan. Thank you!
Can’t see why not! Just be careful as they can be flimsy.
The recipe looks so good and I really want to try it! I was just wondering if there’s a way to customize the flavour. For example, how would I make it butterscotch flavoured?
Hi Daliah, we haven’t tested a butterscotch version of this cheesecake, but you could certainly drizzle butterscotch on top of the completed cheesecake. Yum! Here are all of our cheesecake recipes, if you’d like to try some different flavors. If you decide to do any experimenting, keep in mind that cheesecakes can be a bit tricky when adding more liquid for certain flavorings, as it the added moisture could impact the cheesecakes ability to properly set. Hope this is helpful!
by far the best cheese cake I ever made, a few times water seeped into the cake from the water bath but to be honest I think It made the cake better..
My springform pan is smaller so I use 3 packages of cream cheese and adjust the rest of the filling ingredients accordingly, I put a pan of hot water on the rack under the cheesecake instead of a water bath, bake 55 minutes, turn off the oven and leave in oven for another 55 minutes, perfect every time, serve with blueberry sauce and whipped cream, a family favourite.
This recipe is magnificent!! I love it! The oven I use only has hot air. Because of that the cheesecake starts to brown from the first 15 minutes. How do I adjust the baking instructions accordingly for a nice light brown and not over baked cheesecake? I dont wanna have to open the oven all the time.
Hi Eva, you can tent the cheesecake with foil partway through baking to help prevent excess browning. You could also try moving it away from the heating element, down a level in your oven. So glad you enjoyed this recipe!
My cheesecake was perfect! This time I cast my fears aside and tried the waterbath. Will never bake another cheesecake any other way.
Topped it with kiwi, strawberries and blueberries with an apricot glaze.
It was delish.
Thanks so much Sally!!
I love this recipe. I found a tip for the water bath. Use an oven cooking bag instead of foil. It was easier especially if you don’t have wide foil.
Does this come without a huge mess I want to make it as a surprise for my mum
Hi Tegan! This recipe, like most homemade baking recipes, will make a few dishes! We always find it helpful to clean as we go. Let us know if you give it a try!
Ive made both your classic and funfetti cheesecake and while I liked the taste of your classic best I loved how the sprinkles looked in the cheesecake! The only difference between the two seems to be the amount of vanilla and having almond in the funfetti cake. Will making your classic cheesecake but adding the sprinkles work out alright?
Hi Courtney, absolutely! Add 3/4 cup – 1 cup of rainbow jimmies or pastel quins (do not use nonpariels).
I love this recipe so much ! , Already bake it so many times! but can i know with the same recipe can i change it to bar size ? And what size of pan should i go for ?
Hi Nur! We haven’t tested this recipe as bars in a 9×13 inch pan but you can use our white chocolate raspberry cheesecake bars as a guide for baking times. See the recipe notes for directions using a 9×13 inch pan size.
Looks wonderful! Have you ever added a raspberry swirl? Would it sink into the batter?
Hi Jennifer, yes! We like to swirl in the sauce from these white chocolate raspberry cheesecake bars.
Can I make this in a disposable pie tin?
Hi Kathryn! Those pie tins are much smaller than a 9 inch springform pan that this recipe is written for. You’ll have extra filling and take bake time will be shorter. Let us know it you give it a try!
I never go wrong w this recipe. I have baked it for years and every time is delish . But sometimes I add a cup of whipping cream to the batter to add more of a rich texture & flavor.