This Cheesecake Recipe is creamy, rich, and delicious! A graham cracker crust and classic cheesecake filling – it’s the perfect dessert!
Hello there, my friend 👋! Want to make something sweet and special? Try this easy cheesecake recipe!
It is rich, creamy, and has a buttery graham cracker crust.
You will loveeeee this delicious desserts 😉.
Utensils You Need
These are the utensils and/or equipment you need to make this recipe:
- A large mixing bowl.
- Several smaller mixing bowls.
- A food processor.
- A 9-inch springform pan
- Oven mitts
- Serving plates.
The Recipe
Cheesecake
Ingredients
For the graham cracker crust:
- 1 ½ cups graham cracker crumbs
- 5 tablespoons unsalted butter melted
- ¼ cup granulated sugar
For the cheesecake filling:
- 4 8-ounce blocks of cream cheese, softened at room temperature
- 1 ¼ cups granulated sugar
- ¼ cup all-purpose flour
- 1 cup sour cream
- 1 teaspoon pure vanilla extract
- 4 large eggs
Instructions
Make the crust:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place the graham cracker crumbs, melted butter, and sugar in a bowl and stir until well combined.
- Press the crumb mixture into the bottom and slightly up the sides of a 9-inch springform pan.
- Bake the crust for 8-10 minutes, or until lightly golden. Set aside to cool.
Make the cheesecake filling:
- Reduce the oven temperature to 325 degrees F (165 degrees C).
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy.
- Gradually add the sugar, beating until combined.
- Beat in the flour until incorporated.
- Add the sour cream and vanilla extract and beat until smooth.
- Beat in the eggs one at a time, mixing on low speed just until combined. Don’t overmix!
- Pour the cheesecake batter over the cooled graham cracker crust.
- Bake for 60-70 minutes, or until the center is almost set and the edges are lightly browned.
- Turn off the oven. Let the cheesecake cool in the oven with the door slightly open for about 1 hour. This helps prevent cracks.
- Remove the cheesecake from the oven. Run a knife around the edge of the cheesecake to loosen it from the pan.
- Chill the cheesecake in the refrigerator for at least 4 hours, or preferably overnight, before slicing and serving.
Notes
- Use full-fat cream cheese for the richest flavor and best texture.
- For a thicker crust, use 1 3/4 cups of graham cracker crumbs.
- Top your cheesecake with your favorite toppings like fresh fruit, chocolate sauce, or whipped cream.
Alternative Ingredients
If you don’t have these ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
| Graham crackers | Digestive biscuits, vanilla wafers, ginger snaps |
| Unsalted butter | Salted butter (reduce salt in recipe) |
| Sour cream | Plain Greek yogurt |
What to Serve with Cheesecake
Cheesecake is delicious all on its own, but try pairing it with:
- Fresh berries and fruit
- Chocolate sauce
- Whipped cream
- A cup of coffee
Frequently Asked Questions
Why did my cheesecake crack?
Cheesecakes sometimes crack as they cool due to trapped air. Baking on a lower temperature, avoiding overmixing, and cooling the cheesecake slowly can help prevent cracks.
How do I know when my cheesecake is done?
The cheesecake is done when the center is almost set and jiggles slightly when you shake the pan. The edges will be slightly puffed.
Can I make cheesecake ahead of time?
Yes. Cheesecake is a great make-ahead dessert. Bake and chill it up to 3 days in advance.
Do I need a water bath for cheesecake?
A water bath helps cheesecakes bake evenly and prevents cracking. If you don’t want to use one, ensure a lower bake temperature and slow cooling.
Can I freeze cheesecake?
Yes. Wrap the cheesecake tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Let me know if you have any other questions!
