Easy Classic Cheesecake Recipe
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If you want to learn how to make a cheesecake, this Classic Cheesecake recipe is the best place to start. It’s an easy recipe that makes a creamy, ultra smooth cheesecake with graham cracker crust.
Looking for a no-bake cheesecake? If you’re looking for a no-bake option try my Perfect No Bake Cheesecake recipe!
In addition to this simple recipe, you might also like this tutorial with 10 Tips and Tricks for Perfect Cheesecake. If this if your first time making homemade cheesecake, this recipe and that tutorial pretty much guarantee success.
AN EASY CHEESECAKE RECIPE FOR BEGINNERS
I am a big fan of cheesecake and it’s no secret around here. I have a plethora of cheesecake recipes, but not a classic, easy one like this. Why? I don’t know, but we are fixing that today!
This easy Classic Cheesecake Recipe is as straight forward as it gets for a baked cheesecake. The vanilla cheesecake filling sits in a delicious vanilla wafer crust and is the perfect base for any number of toppings. In fact, one of the best things about this cheesecake is that you can make it and serve it with so many different things. Everyone can pick their favorite topping and everybody’s happy!
HOW TO MAKE CHEESECAKE
Step 1: Assemble Your Tools and Ingredients
So let’s get started and talk about how to make this cheesecake. You’ll want to make sure you have a springform pan handy. The removable sides make it much easier to remove the cheesecake from the pan after it’s done baking and cooling. Unlike a regular cake, you aren’t going to want to flip this baby upside down.
You should also have another pan that’s larger than the springform pan handy. This cheesecake is going to need a water bath (which we’ll talk more about later), so you’ll need a bigger pan to put the water into.
Also, leave yourself plenty of time. While putting everything together is pretty easy and simple, it can take a little time and you do need about five to six hours for the cheesecake to cool and firm up once it’s baked.
Step 2: Make the Graham Cracker Crust
Every great classic cheesecake recipe starts with a great crust and in this case, we are using a vanilla wafer crust. I personally love the flavor of the vanilla wafer cookies, but if want to use a graham cracker crust, I’ve got you covered there too. This Graham Cracker Crust recipe is easy to swap out.
Regardless of what you use, the process is the same. Grind up those cookies so you have fine crumbs. You don’t want any big chunks or it’ll disturb the ability of your crust to hold together well.
Next, you’ll add a touch of sugar and some melted butter to the crust and stir everything together. Add the crust to your springform pan and press it into the bottom and up the sides. You can make the sides as tall as you like. There’s really no wrong way to do it. There’s plenty of crust here to make a nice bottom and sides. I like to use a cup with straight sides or a measuring cup to press the crust in firmly and get good corners.
Once your crust is in the pan, you’ll want to bake it for about 10 minutes. That will ensure that it stays sturdy when you slice into it later.
Step 3: Make the Cheesecake Filling
Next up is the filling of the cheesecake. You want to use room temperature cream cheese to prevent a lumpy cheesecake. I also recommend the full fat stuff for the creamiest cheesecake!
Add some sugar and a little bit of flour to the cream cheese and combine it all together. The flour is a nice little touch to give you a creamier textured cheesecake that isn’t quite so dense. Then you’ve got your sour cream, vanilla and eggs. The sour cream adds great flavor and creaminess and is a must!
When mixing all the ingredients together, you want to be sure to use a lower speed setting and not over mix. It can add more air to the batter, which can lead to cracks. One of cheesecake’s biggest enemies is cracks, so let’s avoid them and steer clear of excess air bubbles.
Add the batter to the crust and it’s time to bake it!
Step 4: Bake Your Cheesecake
I know water bath can seem like a dirty word with cheesecakes, but it really is the best way to go. You’re going to get a more creamy cheesecake that doesn’t crack, brown around the edges or fall in the center while it cools. When you put so much time into a dessert, you don’t want any of those things to happen.
One of the biggest problems people encounter with water baths is leaking. Springform pans are unreliable and aluminum foil easily gets tiny little tears it in when you’re wrapping it around your pan. I have a fantastic little trick I use to keep water out of my cheesecake and it works every time. I use a crock pot liner bag! The best! See exactly how I set it up in my tutorial for a leak-proof cheesecake water bath.
Once you have your water bath set up, pop the cheesecake in the oven. It should bake for a little over an hour. You can tell when it’s done because the edges will be set, but the center few inches will still be jiggly. It might not seem like it’s fully baked, but that’s ok! One of the other important parts of a perfect cheesecake is to let it cool gradually (and finish baking).
Step 5: Let Your Cheesecake Cool
After that hour plus of baking, you’ll leave the cheesecake in the oven with the door closed for another 30 minutes. During that time, the cheesecake will continue to bake, but also begin to gradually cool. At the end of that time, it’ll be perfectly baked! Cool, right?!
You’ll continue to cool the cheesecake in the oven for another 30 minutes, but this time the door is cracked to let it cool even more. This slow cooling process helps to prevent cracks, so be sure not to skip it!
Finally, you’ll pop the cheesecake into the fridge to cool completely and firm up, about 5 to 6 hours. When it’s ready, take it out of the springform pan and serve it with your favorite toppings! I’ve got several listed in the recipe, but the options are endless!
6 TIPS FOR THE BEST CHEESECAKE
Ok, so what do we need to keep in mind for our cheesecake?
- Use a springform pan
- Use room temperature cream cheese
- Mix the filling on low speed and don’t over mix it
- Use a water bath and use my secret trick to no leaks!
- Don’t over bake the cheesecake
- Cool the cheesecake slowly
For more help making the best cheesecake, check out my post on How to Make a Perfect Cheesecake.
CHEESECAKE FAQS
HOW TO FREEZE CHEESECAKE?
Generally speaking, cheesecake should be fine when frozen. This is a great cheesecake to freeze since it’s simple and there aren’t any toppings or anything complicated about it. Just make sure you’ve cooled it completely before freezing. Cover it well with a couple layers of clear wrap, then a layer of aluminum foil. When you’re ready to use it, pop it in the fridge to thaw overnight.
HOW LONG DOES CHEESECAKE LAST?
If you freeze this cheesecake, it should be fine for at least a month. If unfrozen, it should be good in the fridge for about 5-6 days. Obviously fresher is better, but one of the things I love about cheesecake is that it makes a great dessert to prep ahead of time. It holds up really well in the fridge and doesn’t dry out or go bad quickly. Sweet!
IF YOU’VE EVER WONDERED HOW TO MAKE CHEESECAKE, THIS EASY RECIPE IS THE ANSWER!
This is a simple, easy cheesecake recipe that you can use over and over. Change up in all kinds of ways and serve with a multitude of toppings. Not only will you be able to make an amazing homemade cheesecake, but you’ll put The Cheesecake Factory to shame!
And once you’ve mastered this homemade cheesecake recipe, you can venture out to other fun versions:
I have many to choose from, but here are a few favorites you could try:
- Chocolate Covered Strawberry Cheesecake
- Banana Cream Cheesecake
- Kahlua Coffee Brownie Cheesecake
- Lemon Blueberry Cheesecake
- Caramel Cheesecake
- S’mores Cheesecake
Easy Classic Cheesecake Recipe
This Classic Cheesecake recipe is the best place to start if you’ve never made cheesecake and want to learn how to do it. It’s an easy recipe that makes smooth, creamy and delicious cheesecake.
- Prep Time: 45 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 7 hours, 55 minutes
- Yield: 12-14 slices 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Ingredients
VANILLA WAFER CRUST
- 2 ¼ cups (302g) vanilla wafer crumbs
- ½ cup (112g) salted butter, melted
- 3 tbsp (39g) sugar
CHEESECAKE
- 24 ounces (678g) cream cheese, room temperature
- 1 cup (207g) sugar
- 3 tbsp (24g) all purpose flour
- 1 cup (230g) sour cream
- 1 1/2 tbsp vanilla extract
- 4 large eggs, room temperature
TOPPING OPTIONS
Caramel Sauce
Lemon Curd
Homemade Whipped Cream
Chocolate Sauce
Fresh Fruit
Instructions
CRUST
1. Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
3. Bake the crust for 10 minutes, then set aside to cool.
4. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside.
CHEESECAKE
1. Reduce oven temperature to 300°F (148°C).
2. In a large bowl, beat the cream cheese, sugar and flour on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
3. Add the sour cream and vanilla extract and mix on low speed until well combined.
4. Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
5. Pour the cheesecake batter into the crust.
6. Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
7. Bake for 1 hour 15 minutes. The center should be set, but still jiggly.
8. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
9. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
10. Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight.
11. Remove the cheesecake from the springform pan and place on a serving dish. Refrigerate cheesecake until ready to serve.
12. Serve with your favorite toppings. Cheesecake best for about 5 days.
Keywords: best cheesecake, easy cheesecake, classic cheesecake, how to make cheesecake, cheesecake water bath, homemade cheesecake
Enjoy!
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I'm a wife and mom to twin boys and a sweet black lab with a serious sweets addiction! Bring on the sugar!
Since using your tips * the crockpot liner and 30 minutes with the oven closed then 30 minutes with the door cracked, I have made so many perfect cheesecakes. My husband thanks you so much! Blessings
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Awesome! So glad to hear that!
We have a large family that gets together pretty often. Any tips for increasing cheesecake recipes without messing everything up? For instance, same thickness but 10 inch pan: does that increase cook time?
Changing pan sizes is a little tricker, largely because I haven’t worked with other sizes much so I’m not really sure about ingredient adjustments. You would need to increase the baking time though though. I’d try another 15 minutes and then check it and go from there (assuming you had the same thickness of cheesecake). If you don’t adjust the ingredients, you’d probably reduce the baking time a bit.
Hi Lindsay,
Hoe can I get the recipe?
Scroll down many times but still not see the recipe.
Please help.
Thank you
I’m so sorry for the trouble! There was an issue today that affected thousands of sites – mine included. It looks like it’s been resolved, so you should be able to access it here now. Sorry about that!
Please somebody help me,how to get the recipe
Been tried many times,scroll down a thousand times and nothing work.
Thanks.
I’m so sorry for the trouble! There was an issue today that affected thousands of sites – mine included. It looks like it’s been resolved, so you should be able to access it here now. Sorry about that!
Is it me or have all the recipes on this blog disappeared?
I’m so sorry for the trouble! There was an issue today that affected thousands of sites – mine included. It looks like it’s been resolved, so you should be able to access it here now. Sorry about that!
Can I make this recipe with 4 inch springform pans? And if so, how long should I bake for? Thanks!
I’m sure you could. I’ve just never made a cheesecake that size so I’m not sure how to advise.
HI Lindsey! I love your recipes and your index is my go to, but for some reason I am unable to see any recipes on your blog! Help!
I’m so sorry for the trouble! There was an issue today that affected thousands of sites – mine included. It looks like it’s been resolved, so you should be able to access it here now. Sorry about that!
I can’t seem to see any recipes. Was especially looking for carrot cake cheesecake recipe.
I’m so sorry for the trouble! There was an issue today that affected thousands of sites – mine included. It looks like it’s been resolved, so you should be able to access it here now. Sorry about that!
Hello lindsay how are you
Yesterday I made the cheesecake but when i off the one instead of leaving it 1 hour it stay in the water bath in the oven 2hours and hapf coz i forget it i was so tired so i slept on the sofa
Just need to know if rhis will affect the taste coz am taking it today to mom’s gathering
Did it cook for an extra hour, or was the oven off and cooling for an extra hour? If it was cooling, it’s probably ok. Unless something looks horribly wrong, I’m going to guess it’s fine.
If I line the bottom of the pan with parchment paper, how do I remove the paper before serving the cheesecake?
My cheesecake is always sturdy enough once cooled that I can balance it in my hand while I slide the paper off.
Hi Lindsay! I tried the recipe and everything turned out great, except that I thought I packed it well before putting it in the oven, but the water got into the springpan. What can I do ? The crust is soaked, but the cheesecake seems alright.
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It should still be fine. I’ve had water get into my crust before and it may lose a little bit if it’s crispiness, but it’s usually fine. If you aren’t serving it right away, you could take it out of the springform pan after it’s cooled and the crust will dry out a little bit.
This looks great, I’ve been trying to work out what to feed everyone at a summer picnic and this looks perfect! Thanks for the recipe
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Hi, I would really like to know what knife you use for the clean cuts?
Love how all yours have such a nice clean look.
Also is there a secret to getting the crust up as high as yours, I have difficulty getting it to
stay that high..?
Thanks so much for your reply..
I just use a sharp chef’s knife to my cuts. As for the crust, I use a cup with a sharp bottom edge or a measuring cup to press it into the sides of the pan. Also, check out my post on making a perfect graham cracker crust.
I love your recipes, but something has changed on your website. I always was able to copy the pictures so I could print the recipe, but now the website will not let you copy the pictures. Can you fix that? Just made your no-bake lemon cheesecake – wonderful!
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I live in Canada and so far have not found the crock pot liner bags here, however I was able to buy some when in Hawaii in Feb. I bought 2 packages of the small size, perfect for my springform pan. What a fabulous tip, made it so easy to do a water bath for my sons peanut butter chocolate birthday cheesecake. I double bagged it, just in case but no leaks so will reuse the outer one. Thank you for sharing this tip. Had no idea crock pot liner bags even existed.
I have a dumb question. For the vanilla wafers, do we measure the 2 1/4 as whole cookies or after they’ve been pulsed into crumbs. Thank you.
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Measure it as crumbs.
I have never made a cheesecake before this one…successfully!!! This is the BEST recipe. I made two perfect cheesecakes and they are phenomenal. Creamy, sweet and no cracks! I followed the recipe to the letter and they turned out marvelous!
★★★★★
Awesome! I’m so glad to hear they were a success!
What is the purpose of adding flour? Will it not make the cheese cake feel/taste cakey?
And another worries that i have is that, is it okay for me to leave the leftover cheesecake fillings on the counter at room temperature while waiting for the first batch cheesecake to cook? Fyi i will be doing 2 batch of this cheesecake
It takes quite a while to bake. I’d personally suggest making the two fillings separately, but if you want to make them at the same time, I imagine it would be ok on the counter for that amount of time. I haven’t done it though and it’d be sitting out a while. Use your best judgement.
The flour prevents the egg proteins from over-coagulating, giving you a creamier texture and helping you prevent any cracks. You don’t have to use it, but I like the texture. It’s not cakey, at least not in my opinion.
hi lindsay. do you have a smaller version of these recipe for 6″ spring form?
I don’t. I actually haven’t made a 6 inch cheesecake before, so I’m not sure what the exact adjustments should be.
I made it yesterday and it was so delicious. My sister loves this recipe. Thanks for sharing with us.
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Delicious recipe. My kids love cheese cakes. I’ll try this tomorrow.
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This looks so good! Could I put the cheesecake filling in a pre-made pie crust? I have one on hand, but I’m assuming this would overflow. Maybe make two pies or cut the ingredients by 2/3? I don’t have a springform pan and am trying to save some time by not making the crust. Thanks!
You can, I just haven’t done it before so I’m not exactly sure what adjustments to make. I’m guessing you could fill 2 to 3 of the pans. I’m not really sure about baking time. I hope you enjoy them!
This was my best cheesecake yet! I used some dry monster cookies that weren’t getting eaten as the crust and it worked amazingly!!! Thank you! I did not use a water bath I just used my oven roaster and it came out visibly perfect! Cuts perfectly too!
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Is the cake supposed to be loose after the full hour of cooking? It’s still not as solid as other cheesecakes I’ve made at higher temperatures so I’m nervous. I’m assuming the 6 hours of cooking should fix the consistency.
I just love your cheesecake recipes! I have made 5 of your recipe’s and just made this one tonight and it turned out beautiful. I decorated the top with your whip cream recipe, cookie crumbs and white pearls, like you have done with other recipes. Thank you so much for sharing your recipes and tips. I am going to try the Chocolate Covered Strawberry Cheesecake next!!!
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It is so great to hear that you’ve been enjoying the cheesecakes!
I’ve been making cheesecake for 35 years. It’s my absolute favorite cake. I wanted something with a greater crust to filling ratio so I tried this one. Oh My Gosh….I’m blown away! Used brown sugar in the crust which gave it a great flavor. It baked beautifully, not a single crack. I’m with you on using a water bath and slow cooling method. It’s what works best.
The filling was creamy and delicious. So easy to make.
I’ve never used parchment or nonstick spray but it’s the best way to go. It cut so perfectly!!
There’s no turning back now. This is the perfect cheesecake recipe. The variations are endless. Next time I’ll add just a bit of lemon juice since I love that flavor in it too.
You are a wonderful baker. I’ve used many of your recipes. Keep up the great work!! XO
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I’m so glad to hear you’re happy with it! Thanks Julie!
I made this cheesecake for a family dinner right after Christmas and it was a total hit! I offered chocolate and raspberry drizzle. It was rated by family as “the best cheesecake they’ve ever had”. Many requests for birthday cheesecakes for this coming year! I’m going to try the white chocolate raspberry flavor this weekend for my husband’s birthday. I found the crockpot liner method and found it to be flawless. Thanks for a great recipe for an exceptional cake!
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I’m so glad to hear it was a hit and that you found the crockpot liner trick to be helpful!
Awesome recipe! I made this with a graham cracker pecan crust with a touch of cinnamon in the crust! Heaven on a plate! No cracks and the texture was perfect. I will be making a wedding cheesecake in a few months and just found the perfect recipe. Thanks for sharing
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I made this for a large family get together and it was FANTASTIC! It looked exactly like the picture and everyone raved about the taste! A few people even said it was the best cheesecake they’ve ever had. This will be my go-to recipe for sure!
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I am completely new to cooking and i tried this recipe. I was hoping to get something as you have shown as the end result but what i made was nowhere close to this. I think i need to start with some basic recipes haha.
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Great Recipe. Do you have any idea how many cheesecake cupcakes this batter could make?
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This mini cheesecake recipe is a half batch of this and makes 12-14.