Best Ever Classic Cheesecake Recipe
This is hands down the best cheesecake recipe you’ll ever try! With just seven simple ingredients, no water bath, and zero cracks, this super creamy cheesecake is truly fail-proof. Follow my step-by-step instructions for a jaw-dropping, crowd-pleasing dessert that’s perfect every time!
Servings:
12 servings
Prep Time:
9 hours 30 minutes
Cook Time:
1 hour 15 minutes
Total Time:
10 hours 45 minutes
Ingredients:
For the graham cracker crust:
- 1 1/4 cups graham cracker crumbs
- 4 tablespoons granulated sugar
- 5 tablespoons melted butter
For the cheesecake filling:
- 40 oz cream cheese, at room temperature (five 8 oz packages; 2 1/2 lbs total)
- 1 1/4 cups granulated sugar
- 1/2 cup sour cream, at room temperature
- 2 teaspoons vanilla extract
- 4 large eggs, at room temperature
- Optional cheesecake toppings of your choice
Equipment:
- 9-inch springform pan
Instructions:
1. Prepare the crust:
- Preheat your oven to 350°F and position the racks in the center of the oven.
- In a medium bowl, mix together graham cracker crumbs, sugar, and melted butter until the mixture resembles damp sand.
- Press the crust firmly into the bottom and halfway up the sides of a 9-inch springform pan using the back of a measuring cup.
- Bake for 7 minutes, then remove from the oven and set aside. Reduce oven temperature to 325°F.
2. Make the cheesecake filling:
- In a large bowl or stand mixer, beat the softened cream cheese for 30 seconds until smooth. Scrape the sides and bottom of the bowl.
- Add granulated sugar, sour cream, and vanilla extract, and mix again until fully incorporated. Scrape the bowl again to ensure the mixture is smooth.
- In a separate cup, beat the eggs with a fork until scrambled. With the mixer on low, slowly pour the eggs into the cream cheese mixture, stopping once fully incorporated. Scrape the bowl and ensure the mixture is completely smooth.
- Tap the bowl on the counter for 30-45 seconds to release air bubbles.
3. Bake the cheesecake:
- Pour the cheesecake filling into the prepared crust, smoothing the top. The pan will be very full!
- Bake at 325°F for 30 minutes, then reduce the temperature to 250°F and bake for an additional 45 minutes.
- Turn off the oven and leave the cheesecake inside for 30 more minutes without opening the door. Then crack the oven door and allow the cheesecake to cool slowly for one hour.
4. Cool and refrigerate:
- After one hour, transfer the cheesecake to the counter and bring it to room temperature, which will take 3-4 hours.
- Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 6 hours or overnight.
5. Serve:
- To serve, remove the springform pan collar and decorate the cheesecake with your favorite toppings.
- Use a sharp knife dipped in hot water and wiped clean between each slice for clean, perfect cuts.
Enjoy your creamy, crack-free, classic cheesecake masterpiece!