Introduction

This easy cheesecake recipe is a classic dessert that’s creamy, rich, and perfect for any occasion. With a buttery graham cracker crust and a smooth cream cheese filling, it’s sure to impress both family and friends.

Easy Classic Cheesecake Recipe - Recipe Image

Ingredients

2 cups graham cracker crumbs
2 tablespoons granulated sugar
⅔ cup melted unsalted butter
3 (8 ounce) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs

Instructions

Step 1: Preheat the oven to 350°F.
Step 2: In a medium bowl, combine graham cracker crumbs, 2 tablespoons sugar, and melted butter. Mix well and press the mixture into the bottom and about ¾-inch up the sides of a 9-inch springform pan.
Step 3: In another medium bowl, use a hand mixer on medium speed to beat the softened cream cheese, 1 cup sugar, and vanilla extract until fluffy, scraping the sides as needed.
Step 4: Add the eggs one at a time, beating until just incorporated after each addition. Avoid overbeating to prevent cracks in the cheesecake.
Step 5: Pour the cheesecake batter into the prepared crust. Wrap the bottom of the springform pan with 2 layers of aluminum foil.
Step 6: Place the springform pan in a large roasting pan and pour enough water into the roasting pan to reach halfway up the sides of the springform pan.
Step 7: Bake for 50 to 55 minutes until the cheesecake is set but still slightly jiggly in the center.
Step 8: Turn off the oven, crack open the door slightly, and let the cheesecake cool inside for 1 hour.
Step 9: Remove from the oven and run a butter knife along the edges to loosen. Remove the springform pan rim and refrigerate the cheesecake for at least 4 hours or overnight to chill completely.

Tips & Variations

For extra flavor, add a tablespoon of lemon zest to the cream cheese mixture.
Use a water bath as instructed to keep the cheesecake moist and prevent cracking.
Top with fresh berries or fruit compote before serving for a colorful presentation.
If you don’t have a springform pan, line a regular cake pan with parchment paper for easy removal.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. For best texture, allow slices to come to room temperature for about 15 minutes before serving. You can also freeze cheesecake for up to 2 months; thaw in the refrigerator overnight before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of granulated sugar?

Granulated sugar is recommended for its fine texture and ability to dissolve smoothly, but superfine sugar can be used as a substitute. Avoid coarse sugars that won’t fully dissolve.

Why do I need to wrap the springform pan in foil?

Wrapping the pan in foil prevents water from the water bath from seeping into the cheesecake batter, ensuring a smooth texture and preventing sogginess.

Easy Classic Cheesecake Recipe

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4.5 from 81 reviews

This easy cheesecake recipe features a creamy, smooth filling on a buttery graham cracker crust. Baked in a water bath, the cheesecake comes out perfectly set with a rich vanilla flavor. It’s a classic dessert that’s sure to impress at any gathering or family dinner.

Author: Bella
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 6 hours 15 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Crust

2 cups graham cracker crumbs
2 tablespoons granulated sugar
⅔ cup melted unsalted butter

Filling

3 (8 ounce) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to get ready for baking the cheesecake.
Prepare Crust: In a medium bowl, mix together the graham cracker crumbs, 2 tablespoons granulated sugar, and melted butter until combined. Press this mixture firmly into the bottom and about ¾ inch up the sides of a 9-inch springform pan to form the crust.
Make Filling: Using a hand mixer on medium speed, beat the softened cream cheese, 1 cup sugar, and vanilla extract until the mixture is fluffy and smooth. Scrape down the sides as needed to ensure even mixing. Add the eggs one at a time, beating just until each egg is incorporated to avoid overmixing and cracking during baking.
Assemble & Water Bath: Pour the cheesecake filling into the prepared crust. Wrap the bottom of the springform pan with two layers of aluminum foil to prevent water from leaking in. Place the pan inside a large roasting pan and pour hot water into the roasting pan until it reaches halfway up the springform pan’s sides.
Bake: Bake the cheesecake in the preheated oven for 50 to 55 minutes, until the edges are set but the center still slightly jiggles.
Cool in Oven: Turn off the oven, crack the door slightly open, and let the cheesecake cool inside for 1 hour to prevent sudden temperature changes that could cause cracks.
Remove from Pan and Chill: Run a butter knife along the edge to loosen the cheesecake and remove the springform pan. Refrigerate the cheesecake for at least 4 hours or overnight until fully chilled and set.

Notes

Be careful not to overbeat the batter after adding eggs to avoid cracks.
Wrapping the springform pan in foil prevents water from seeping in during the water bath.
Using a water bath helps keep the temperature stable, resulting in a smooth and creamy cheesecake.
Chilling overnight gives the best texture and flavor.

Keywords: easy cheesecake, classic cheesecake, graham cracker crust, baked cheesecake, creamy cheesecake