Classic Cheesecake

5 from 2 votes

This classic cheesecake is the perfect smooth and creamy cheesecake, with a buttery graham cracker crust. Plus tips to help you get the perfect cheesecake every single time. This cheesecake is rich, creamy, and irresistible.

Prep Time30

Cook Time1 20

Chilling Time12

Total Time13 50

Servings: slices

Calories: 496kcal

Equipment

Stand Mixer
Large Mixing Bowl

Ingredients

For the Graham Cracker Crust:

1 1/2 cups graham cracker crumbs (about 13 full graham cracker sheets)
1/4 cup granulated sugar
6 TBS melted butter

For the Cheesecake Filling:

32 oz cream cheese (4 blocks, softened)
1 cup granulated sugar
1 cup sour cream
1/2 TBS vanilla extract
4 large eggs (room temperature)

Instructions

For the Graham Cracker Crust:

Preheat the oven to 350 degrees Fahrenheit.
Crush up your graham cracker pieces in a blender or food processor till a nice fine crumb is formed.
Mix the crumbs together with the sugar.
Mix the butter into the crumbs until you have a nice crumbly texture like wet sand.
Add the crumbs to a 9inch springform pan and press them evenly around the bottom and half way up the sides.
Bake for 8 to 10 minutes.
Let the crust cool slightly. Then wrap the pan with aluminum foil covering the sides and bottom completely.

For the Cheesecake Filling:

Mix the cream cheese in a stand mixer, or large mixing bowl for a couple minutes until smooth.
Add in the sugar and beat for 2 to 3 minutes.
Add in the sour cream, vanilla extract and stir until just combined.
Add in the eggs, one at a time, mixing after each addition until they are just blended in.

For the Cheesecake Assembly:

Bring a medium sized pot of water to boil.
Pour the filling into the cooled crust, and smooth it out evenly over the top.
Tap the pan on the counter a couple times to release air bubbles, then smooth the top out again.
Add the cheesecake to a large roasting pan, and fill the pan with about 1 inch of the hot water. **
Bake the cheesecake in the preheated oven for 60-75 minutes, or until the sides are completely set and the center is slightly jiggle.
Turn the oven off and crack the door open slightly, leaving the cheesecake in the warm oven for 1 hour.
Remove the cheesecake from the oven and let it cool completely to room temperature.
Cover the cheesecake and place it in the fridge to chill for at least 6 hours, overnight is preferred.
Run a thin knife around the edges of the cheesecake to loosen it from the pan, then carefully release the springform pan.
Cut the cheesecake into slices and enjoy, topped with whipped cream, fresh fruit, chocolate syrup, etc.

Notes

**I placed the cheesecake on a flat rack in the roasting pan to lift it out of the water. You can also wrap the cheesecake pan in an oven safe bag to prevent any water leaking.

Nutrition