Homemade Cheesecake Recipe

A close-up of a cheesecake made with a classic cheesecake recipe, featuring a graham cracker crust on a plate. A metal cake server is lifting one slice out from the whole cheesecake.

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 (220-230g) graham cracker crumbs (14-16 crackers)
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

Instructions

Crust

Preheat the oven to 350°F. For a cheesecake that releases cleanly every time, line both the bottom and sides of your 8 or 9-inch springform pan with parchment paper. The parchment keeps the crust from sticking and prevents the edges of the cheesecake from clinging to the pan as it bakes and cools. When it’s time to unmold, you’ll get smooth sides and an easy lift, no fighting with the pan or losing chunks of crust.
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.
2 cups (220-230g) graham cracker crumbs, 1/4 cup (54g) brown sugar, 1/4 tsp cinnamon, 6 Tbsp (86g) unsalted butter
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. Instead of a water bath, place a roasting pan or 9×13 inch pan filled with a few inches of water on the bottom rack of the oven.

Cheesecake

In a stand mixer or using a hand mixer, beat the cream cheese until smooth, about 2-3 minutes.
24 oz (678g) full-fat cream cheese
Add in the sugar and vanilla extract, beat again.
1 cup (198g) granulated sugar, 1 tsp vanilla extract
Add in the eggs, ONE at a time, beating after each one. Beat the mixture for 1 additional minute.
3 large eggs
Pour the cheesecake mixture on top of the cooled crust.
Set the springform pan in a large roasting pan and carefully fill it with about 1 inch of water.
Place the cheesecake on the rack above the pan of water and bake 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 looks done, turn the oven off and open the oven door a little. Allow the cheesecake to cool to room temperature inside the oven before removing – this could be 60-90 minutes.
Once cool, remove the cheesecake from the oven. Allow it to continue to rest at room temperature, then cover the pan in plastic wrap and place in the fridge for at least 6 hours or 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