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Best Classic Cheesecake

A rich and creamy cheesecake with a buttery graham cracker crust, perfect for family gatherings and celebrations.
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Prep Time 30 minutes
Cook Time 1 hour 22 minutes
Total Time 1 hour 52 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 1/4 cups graham cracker crumbs Provides a sweet, crunchy base.
  • 4 tablespoons granulated sugar Enhances the crust's flavor.
  • 5 tablespoons melted butter Binds the crust and adds richness.
For the filling
  • 40 ounces cream cheese (at room temperature) The star ingredient for a luscious, creamy filling.
  • 1 1/4 cups granulated sugar Balances flavors in the filling.
  • 1/2 cup sour cream (at room temperature) Adds tanginess and creaminess.
  • 2 teaspoons vanilla extract Infuses a warm, aromatic flavor.
  • 4 large eggs (at room temperature) Adds structure and creaminess.
Toppings
  • Any desired cheesecake toppings Customize with berries, chocolate, or nuts.

Method
 

Preparation
  1. Preheat your oven to 350°F, placing the racks in the center.
  2. In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until it resembles damp sand.
  3. Press this mixture firmly into the bottom and halfway up the sides of a 9-inch springform pan.
  4. Bake for 7 minutes, then set aside.
Filling
  1. Lower the oven temperature to 325°F.
  2. In a large mixing bowl, beat the cream cheese for 30 seconds until smooth.
  3. Add sugar, sour cream, and vanilla extract. Mix until well combined.
  4. In a separate bowl, whisk the eggs until well beaten.
  5. With the mixer on low speed, add the eggs to the cream cheese mixture slowly.
  6. Scrape down the bowl thoroughly to ensure the mixture is smooth with minimal lumps.
Baking
  1. Pour the batter into the prepared crust, gently smoothing the top.
  2. Bake at 325°F for 30 minutes.
  3. Reduce temperature to 250°F and continue to bake for another 45 minutes.
  4. Turn off the oven and leave the cheesecake inside for an additional 30 minutes.
Cooling and Chilling
  1. Crack the oven door and let the cheesecake cool slowly for 1 hour.
  2. Allow it to sit at room temperature for 3-4 hours before covering with plastic wrap.
  3. Refrigerate the cheesecake for at least 6 hours or overnight to set completely.
Serving
  1. Carefully remove the springform pan collar and decorate with your desired toppings.
  2. Use a sharp knife dipped in hot water and wiped dry to slice clean pieces.

Notes

Ensure ingredients are at room temperature for smoother blending. A water bath can prevent cracks during baking.