Go Back
Creamy Classic Cheesecake

Creamy Classic Cheesecake

This recipe delivers a rich and creamy classic cheesecake with a buttery graham cracker crust. Perfect for any occasion!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Crust Ingredients
  • 1.5 cups Graham cracker crumbs (150g)
  • 0.25 cups Granulated sugar (50g)
  • 6 tablespoons Unsalted butter, melted (85g)
Filling Ingredients
  • 3 8-ounce packages Cream cheese (softened to room temperature)
  • 1.75 cups Granulated sugar (350g)
  • 0.25 cups Sour cream (60ml)
  • 2 teaspoons Vanilla extract
  • 0.25 teaspoon Salt
  • 4 Large eggs

Equipment

  • 9-inch springform pan
  • Medium Bowl
  • Large Bowl
  • Mixer (handheld or stand)
  • Roasting pan
  • Wire Rack

Method
 

Instructions
  1. Preheat oven to 350°F (175°C). Combine graham cracker crumbs, sugar, and melted butter in a medium bowl. Mix until moistened.
  2. Press mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, or until lightly golden. Cool completely.
  3. Beat cream cheese and sugar in a large bowl until smooth and creamy. Beat in sour cream, vanilla, and salt.
  4. Add eggs one at a time, beating well after each addition. Do not overmix.
  5. Pour filling over the cooled crust. Place the springform pan in a larger roasting pan. Pour hot water halfway up the sides of the springform pan (water bath).
  6. Bake for 50-60 minutes, or until set around the edges but slightly jiggly in the center. Turn off the oven; leave cheesecake in with the door slightly ajar for 1 hour.
  7. Remove from water bath and cool completely on a wire rack. Refrigerate for at least 4 hours, or preferably overnight.
  8. Run a knife around the edges before releasing the springform pan. Serve and enjoy!

Notes

For a richer flavor, use full-fat cream cheese and sour cream. You can also add a swirl of fruit preserves or chocolate ganache before chilling.