Homemade Cheesecake Recipe

4.38 from 152 ratings

Homemade Cheesecake Recipe

With over 1 million page views and counting, it’s no secret this is the best original cheesecake recipe! Easy to make with my step-by-step instructions, you’ll impress guests every single time with this classic cheesecake with perfect graham cracker crust.

Prep Time30

Cook Time1 15

Additional Time12

Total Time13 45

Course: Dessert

Cuisine: American

Keyword: classic cheesecake recipe, homemade classic cheesecake, how make to plain cheesecake, how to freeze a whole cheesecake, how to make a cheesecake water bath, no sour cream cheesecake recipe, philadelphia cheesecake, plain cheesecake recipe, plain cheesecake without sour cream

Servings: servings

Author: Beth

Equipment

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

8 inch cheesecake baking time: 65-75 minutes

9 inch cheesecake baking time: 60-70 minutes

Nutrition