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This classic plain cheesecake recipe has earned over 1 million page views, proving its reputation as the ultimate go-to cheesecake. With just four simple ingredients in the batter and detailed step-by-step instructions—including how to create a water bath for a smooth, crack-free finish—this recipe ensures foolproof results every time.
Readers agree it’s a standout! Anne shared, “My Mother-in-Law, whom I’ve cooked for 40 years, said this was my BEST cheesecake ever.” Gayle added, “I’ve tried other recipes. This one is hands down the best.”
Complete with a buttery graham cracker crust, this timeless cheesecake is sure to impress your guests and earn rave reviews at every gathering. Whether you’re a seasoned baker or a beginner, you’ll create a dessert that’s as beautiful as it is delicious.
This is the absolute best recipe I’ve ever made! Most recipes leave my cheesecake with brown tops! Not this one! We use this in our cheesecake business. It also freezes really well!
-Stephanie
Why you’ll love this Classic Cheesecake Recipe
This cheesecake recipe is the perfect combination of simplicity and sophistication. With just four basic ingredients in the batter, it’s easy enough for beginners yet delivers bakery-quality results that will impress even the most discerning dessert lovers.
The step-by-step instructions, including tips for mastering a water bath, make it virtually foolproof. Whether it’s a holiday gathering or a casual dinner party, this cheesecake’s creamy texture, perfectly balanced sweetness, and buttery graham cracker crust are guaranteed to steal the show.
Plus, rave reader reviews prove it’s a recipe you can trust to wow every time!
Homemade Cheesecake Ingredients
Our original cheesecake recipe only calls for 4 ingredients!
- cream cheese: use three 8 oz packages. Be sure to use full fat, not low fat, cream cheese for best results.
- sugar: helps to balance the tanginess of the cream cheese.
- vanilla extract: just a teaspoon, but it enhances the flavor.
- eggs: use large eggs. Eggs are the last ingredient that get mixed into the cheesecake batter. Be sure to mix them in, one at a time, just until the yolk breaks. Over beating the eggs is the number one cause of air bubbles and large cracks, which means there’s too much air in the cheesecake.
For the Graham Cracker Crust
- graham cracker crumbs: use store bought or make your own
- brown sugar: adds a deep rich flavor to the crust and helps to bind the crumbs and butter together
- cinnamon: adds a little warmth and spice without being overwhelming
- butter: this most crucial ingredient in binding the crust together
Cheesecake Recipe Pro Tip
Did you know you can buy a box of graham cracker crumbs in the baking aisle of your grocery store?
They are usually near the pre-made graham cracker pie crusts. I love using the store bought graham cracker crumbs because it saves time!
However, you can use whole graham crackers and blend them yourself in a blender or food processor until you get fine crumbs.
How to Make Graham Cracker Crust for Homemade Cheesecake
Everyone loves a buttery graham cracker crust, this is exactly how to make it!
Mix all the crust ingredients together and then firmly press the crust into the bottom and up the sides of the springform pan. Use the bottom of a measuring cup or bottom of a glass cup to help pack the crust.
The Most Important Rule for this Cheesecake Recipe
Every single cheesecake recipe I have on my site, I include two critical tips. Here are the 2 most important details to follow when making cheesecake..
1. Don’t be afraid of the water bath
2. Don’t rush the cooling process
Keep reading below for details on each tip!
How to make Cheesecake
Crust
- In a small bowl, combine the graham cracker crumbs with the brown sugar, cinnamon and melted butter, mix well until incorporated.
- Add the crumbs to a 8 or 9 inch springform pan, distribute them evenly, using a cup or the bottom of something flat to press the crumbs into the pan.
- Place the pan in the oven, pre-bake the crust for 8-10 minutes or until golden.
- Remove the pan from the oven, and allow it to cool to room temperature before adding the cheesecake mixture. Turn the oven down to 325ºF.
Cheesecake
- Place the round springform pan inside an oven safe bag (like one that you’d cook a turkey in for thanksgiving) or a slow cooker liner. Roll the top of the bag down so it doesn’t cover the cheesecake. Set aside.
- In a large mixing bowl, beat the 3 packages of cream cheese until smooth. Add in the sugar, and vanilla extract, beat again. Add in the eggs, mixing for 1 minute.
- Pour the cheesecake mixture on top of the cooled crust.
- Place the springform pan in a 9×13 inch pan or larger roasting pan. Carefully fill the roasting pan with about 1 inch of water.
- Place the water bath with the cheesecake inside in the oven and bake at 325º F for 60-70 minutes. The cheesecake is done when the center wobbles a little when you jiggle the pan. The edges of the cheesecake should look firmer than the center.
- Once the cheesecake is done baking, turn the oven off and gently remove the springform pan from the water bath and oven safe bag. Place the cheesecake on a baking sheet and return to the oven (oven is off) with the oven door cracked. Allow the cheesecake to cool to room temperature inside the oven before removing – this could be 60-90 minutes.
- Once cooled to room temperature, remove the cheesecake from the oven. Loosely cover the cheesecake with foil and place in the fridge overnight.
How to Make a Water Bath for Homemade Cheesecake
I know it sounds weird, putting your cheesecake in a water bath, but it’s the secret to creating moist, perfectly baked cheesecake. It’s really not scary.
Water bath basics
Place a springform pan inside a large cake or roasting pan, fill the roasting pan with about 1 inch of water and place in the oven.
How to Prevent your Cheesecake Water Bath from Leaking
This is the best trick ever to prevent your cheesecake water bath from leaking and ruining your cheesecake.
Place the springform pan inside a large oven safe turkey bag or slow cooker liner bag and roll down the top of the bag so it doesn’t cover the cheesecake.
If you have a lot of excess bag space, twist one side tight and knot it so the bag is tight around the pan. Place the springform pan that’s inside the bag in the large roasting pan and fill with water.
The water bath will not leak into your cheesecake!
Why do you put a cheesecake in a water bath?
Putting a cheesecake in a water bath, also known as a “bain-marie” or “water bath,” serves a couple of important purposes during the baking process:
- Even and Gentle Heating: A water bath provides a gentle and even heat source for the cheesecake. The water absorbs and distributes heat, preventing the direct heat from the oven’s elements from hitting the delicate cheesecake mixture. This helps to ensure that the cheesecake bakes evenly without developing overcooked or cracked surfaces.
- Preventing Cracking: Cheesecakes are prone to cracking due to the drastic temperature changes and potential drying out of the surface during baking. The moist environment created by the water bath helps prevent rapid temperature changes and minimizes the chances of cracks forming on the surface of the cheesecake.
- Moisture Control: The steam generated by the water bath adds moisture to the oven, which reduces the likelihood of the cheesecake’s top becoming too dry and forming a hard crust. A moist environment contributes to a creamy and smooth texture.
What happens if I don’t put my cheesecake in a water bath?
While it’s possible to bake a cheesecake without a water bath, using one is a common practice among bakers to achieve the best results. If you choose not to use a water bath when baking a cheesecake, a few potential outcomes can occur:
- Uneven Baking: Without the gentle and even heat distribution provided by a water bath, the cheesecake might bake unevenly. The edges could become overcooked or dry, while the center remains undercooked or too soft.
- Surface Cracking: Cheesecakes are more likely to develop cracks on the surface when baked without a water bath. Rapid temperature changes and drying out of the top layer can lead to unsightly cracks forming as the cheesecake cools.
- Texture Issues: The absence of the moist environment created by a water bath might result in a slightly drier and less creamy texture, especially on the top layer of the cheesecake.
- Less Smooth Appearance: A water bath helps ensure a smoother appearance on the surface of the cheesecake. Without it, you might notice a slightly rougher or uneven texture on the top.
Classic Cheesecake Recipe: How to Cool
Remember, don’t rush the cooling process.
Once the plain cheesecake is done baking turn the oven off and gently remove the springform pan from the water bath and oven safe bag. Place the cheesecake on a baking sheet and return to the oven (oven is off) with the oven door cracked.
A slow cooling process will help prevent the cheesecake from cracking. Don’t forget to refrigerate your cheesecake over night before serving.
Best Cheesecake Recipe Tips
- Allow the cream cheese to come to room temperature before beating it. Room temperature cream cheese is easier to whip.
- The eggs are the last ingredient that get mixed into the cheesecake batter. Be sure to mix them in, one at a time, just until the yolk breaks. Over beating the eggs is the number one cause of air bubbles and cracking.
- Using a different size springform pan will alter the baking time. I used a 8 inch springform pan.
- Allow the cheesecake to cool in the oven (with the door cracked) for 1 hour.
How to tell if Cheesecake is Done
To determine when a cheesecake is done baking, follow these steps:
Check the Edges: Gently jiggle the cheesecake pan. The edges of the cheesecake should be set and firm, while the center may still have a slight jiggle.
Check the Center: Insert a toothpick or a thin knife into the center of the cheesecake, about an inch from the edge. It should come out mostly clean with a few moist crumbs clinging to it. The center should not appear liquidy or runny.
Check the Temperature: If you have an instant-read thermometer, insert it into the center of the cheesecake. The internal temperature should be around 150-155°F (65-68°C) when it’s done.
Look for Light Baking: The cheesecake should be slightly puffed and have a light golden color on top. Avoid overbaking, as this can lead to cracks or a dry texture.
Storing This Recipe for Cheesecake
Store cheesecake in the refrigerator, preferably covered with plastic wrap or an airtight container to prevent drying out and absorbing odors. If your cheesecake has a fruit topping, add it after the cheesecake has been refrigerated. Cheesecake can typically be stored for up to 5 days.
How to Freeze a Whole Cheesecake
- Cool the cheesecake completely before freezing. You can allow it to cool on the counter or you can place it in the fridge over night to chill before freezing.
- Use a knife to remove the outer springform ring. Use the knife to gently remove the cheesecake from the bottom of the pan. Place the cheesecake on a round cardboard circle that’s been covered in aluminum foil. Make sure the cardboard circle is the same size as the cheesecake.
- Wrap the entire cheesecake (without any toppings) well in plastic wrap. Then wrap the cheesecake in aluminum foil for extra protection. Place in the freezer for up to 3 months.
- To thaw, place the cheesecake in the fridge overnight. Add toppings before serving.
Toppings for this Homemade Cheesecake Recipe
- fresh fruit (strawberries, blueberries, blackberries, raspberries, mango, pineapple, etc.)
- chocolate ganache (follow the ganache recipe from our espresso cheesecake)
- caramel sauce
- strawberry sauce
- chocolate whipped cream
- crushed candy pieces (like peanut butter cups, M&Ms, snickers, etc)
Classic Cheesecake Recipe FAQs
The main difference between New York-style cheesecake and regular cheesecake lies in their texture and ingredients. New York-style cheesecake is known for its rich and dense texture, achieved by using cream cheese as the main ingredient and often sour cream or heavy cream for added richness. It’s typically baked in a high crust, resulting in a tall and creamy cake. Regular cheesecake, while also using cream cheese as a base, might have variations like ricotta or cottage cheese and can have a lighter texture. It may also have different regional styles and variations based on the type of cream cheese used and additional ingredients.
There are many types of cheesecake, but three common categories include:
New York-style Cheesecake: Known for its dense and creamy texture, New York-style cheesecake is made with cream cheese, often with sour cream or heavy cream. It has a rich flavor and is typically baked in a high crust.
Italian-style Cheesecake: This type often uses ricotta cheese as a primary ingredient, resulting in a lighter and slightly grainier texture compared to cream cheese-based cheesecakes. It’s also typically less sweet and might include citrus zest or liqueurs for flavor.
No-Bake Cheesecake: This type doesn’t require baking and is set in the refrigerator. It’s usually made with cream cheese or a mix of cream cheese and whipped cream, creating a light and airy texture. It’s often simpler to prepare and can have various flavorings and toppings.
Cream cheese is the most common and widely used cheese for making cheesecake. It provides the creamy and smooth texture that’s characteristic of cheesecake.
Avoid over-mixing the batter, skipping the water bath for even baking, opening the oven door during baking, using cold ingredients, and rushing the cooling process. These actions can lead to cracks, uneven texture, and other undesirable outcomes in your cheesecake.
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Homemade Cheesecake Recipe
Ingredients
Crust
- 2 cups (14-16 crackers or 220-230g) graham cracker crumbs,
- ¼ cup (54g) brown sugar
- ¼ tsp cinnamon
- 6 tbsp (86g) unsalted butter, melted
Cheesecake
- 24 oz (678g) full-fat cream cheese , room temperature
- 1 cup (198g) granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- One oven safe turkey bag, see instruction #2 under cheesecake
Instructions
Crust
- Preheat the oven to 350°F. If using whole graham crackers, pulse or blend them into crumbs.
- In a small bowl, mix the graham cracker crumbs, brown sugar, cinnamon, and melted butter. Transfer the mixture to an 8 or 9-inch springform pan. Use the bottom of a cup to evenly distribute and pack the crumbs. If desired, press some crumbs up the sides of the pan.
- Bake the crust in the oven for 8-10 minutes, or until golden. Remove the pan and allow it to cool to room temperature. Reduce the oven temperature to 325°F.
Cheesecake
- In a stand mixer or using a hand mixer, beat the cream cheese, granulated sugar, and vanilla extract until smooth, about 2-3 minutes.
- Add the eggs one at a time, beating just until combined. Mix for an additional minute, being careful not to overmix. Pour the cheesecake mixture over the cooled crust.
- Place the springform pan inside an oven-safe bag and roll down the top to prevent it from covering the cheesecake. Alternatively, tightly wrap the outside of the pan with three large sheets of heavy-duty aluminum foil to prevent water from leaking in.
- Set the springform pan in a large roasting pan and carefully fill it with about 1 inch of water.
- Bake the cheesecake in the water bath for 60-75 minutes. It's done when the center wobbles slightly when jiggled, and the edges appear firmer than the center.
- Once baked, turn off the oven and gently remove the springform pan from the water bath and oven-safe bag. Place the cheesecake on a baking sheet and return it to the turned-off oven with the door cracked. Let it cool to room temperature for about 1-2 hours.
- After cooling, remove the cheesecake from the oven. Loosely cover it with foil and refrigerate overnight.
- To Serve: Before serving, carefully unmold the cheesecake from the pan, using a small spatula to assist with any sticking parts. The cheesecake should naturally separate from the pan. Add your desired toppings, cut, and serve.
Video
Notes
Nutrition
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
This cheesecake recipe looks very delicious. I love it.
Yay! So glad!
This recipe turned out amazing! My husband was in love with it and with him not being a dessert person, that’s a Huuuge victory! I followed it exactly with just a little extra crust because I like mine to come up the sides higher.
Yay! I am so glad to hear that!
This cheesecake is amazing! I made it for Thanksgiving this year and it was a HUGE hit!! Not a crumb left! Thank you so much for the recipe!
You are SO welcome, Kori!
Since long time I’m looking for the best cheesecake (like I have a picture in my mind how it should tastes)….well I’ve made this recipe yesterday and it was exactly how I wish it to be! Creamy goodiness! Thanks a lot for this recipe!
I am SO happy to hear that! Thank YOU for trying it!
Can I use foil instead of an oven bag?
I’m tried multiple layers of aluminum foil around the pan and it usually still lets water in.
I just used 2 layers of tin foil and it turned out perfect, no water got in
I know this might be obvious to some, but since it was my VERY FIRST TIME making a cheesecake, I was unaware to take the pan out of the water bath when you leave it in the oven to cool down. The cheesecake was super delicious. I am surprised with a very few ingredients it came out delicious. Only thing that was wrong was the crust. It was soggy and lighten in color. So please TAKE OUT PAN FROM WATER BATH once done cooking . I know it probably does not have to be said, But i’m sure there are people like me who has no clue and is following this recipe to the T, just like me.
Hi Meche! You can use a turkey oven bag round the cheesecake pan to help keep water out!
So I let the cheesecake cool in the oven still in the water and when I took the foil off once it cooled there was water. Is that a bad thing? It’s in the fridge right now…
Hi Tim! Yes, sometimes that happens with tin foil and sometimes it doesn’t. How many layers did you use? Also, next time you’re making cheesecake, try using a turkey oven bag around the cheesecake pan like in this photo, works great! https://thefirstyearblog.com/wp-content/uploads/2018/11/Chocolate-Cheesecake.jpg
Can I put a sour cream topping? If so when would I do it?
Hi Stephanie! I haven’t tried that myself – maybe google a recipe and see what they suggest!
When it’s cooled.
Wondering if I really need the brown sugar with the graham crackers
You don’t have to add it, but we like the taste and the way it helps the crumbs stick together!
Making this today.
PS: Cream cheese is REAL cheese…LOL! But I know what you mean.
Because this is not a custard, you don’t need to put the springform pan in the pan of water. You simply put a pan of water at the bottom of the oven. It just needs to release moisture into the air to avoid cracks.
OMG! This is the best recipe EVER! I have never made one before and was a little scared. My guys just loved it. They won’t eat anything but this now. I have a 40yr old hand mixer and nearly killed it making this. No worries tho, they bought me a KitichenAid for Christmas, just so I can keep making your recipe. it turns out perfect every time.
Thank you so much Wendy! I love to hear that it’s a favorite in your home!