Creamy Homemade Cheesecake

A rich, ultra-smooth cheesecake baked to perfection in a buttery graham cracker crust.

This creamy homemade cheesecake is everything a classic dessert should be—silky, dense, and luxuriously smooth. With a buttery graham cracker crust and rich cream cheese filling, it’s the kind of timeless recipe that belongs in every baker’s repertoire. Using a water bath ensures a crack-free, flawless finish, making this a go-to recipe for holidays, celebrations, or anytime you crave something indulgent.

Why You’ll Love This Recipe

• Rich and velvety texture: Extra smooth thanks to room-temperature ingredients and slow baking.
• Perfectly balanced flavor: Not overly sweet, with just the right tang from the sour cream.
• Foolproof water bath method: Prevents cracks and ensures even baking.
• Versatile base: Serve it plain or top with whipped cream, fruit, or caramel.
• Make-ahead friendly: Chills beautifully and tastes even better the next day.

Ingredients

For the Crust:

• 1 ¾ cups (157g) graham cracker crumbs
• 2 tbsp (28g) light brown sugar, packed
• 6 tbsp (84g) unsalted butter, melted

For the Filling:

• 32 oz (904g) full-fat cream cheese, room temperature
• ¾ cup (143g) granulated sugar
• ½ cup (120g) full-fat sour cream, room temperature
• 2 tsp (10g) pure vanilla extract
• 2 large eggs, room temperature
• 4 large egg yolks, room temperature

Instructions

1. Prepare the Crust:

• Preheat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper.
• Combine graham cracker crumbs, brown sugar, and melted butter until well mixed.
• Press into the bottom and slightly up the sides of the pan.
• Bake for 8–9 minutes, then cool. Wrap the pan in a slow cooker liner or heavy foil for the water bath.

2. Make the Filling:

• Beat cream cheese until smooth (about 2 minutes). Add sugar and beat again until fully blended.
• Mix in sour cream and vanilla.
• In a separate bowl, whisk the eggs and yolks, then slowly incorporate them into the filling. Scrape the bowl occasionally.

3. Assemble & Bake:

• Pour the cheesecake batter into the cooled crust.
• Tap the pan gently to release air bubbles or use a toothpick to pop them.
• Place the springform pan inside a larger pan. Fill the outer pan with 2–3 cups of warm water (halfway up the sides).
• Bake for 60 minutes at 325°F. The center should still jiggle slightly.
• Turn off the oven, crack the door, and leave the cheesecake to cool in the oven for 60 minutes.
• Remove and cool at room temperature for 1 hour, then refrigerate for 4–6 hours (or overnight).

Tips / Storage / FAQs

Tips:

• Always use room-temperature ingredients for a smooth batter.
• Don’t skip the water bath—it helps prevent cracking.
• Avoid opening the oven door during baking to maintain a consistent temperature.
• Tap the pan or use a toothpick to remove surface air bubbles before baking.

Storage:

• Store covered in the fridge for up to 5 days.
• You can freeze individual slices or the whole cheesecake for up to 2 months. Thaw in the fridge overnight.

FAQs:

• Can I use low-fat cream cheese? For best results, stick with full-fat.
• Why did my cheesecake crack? Likely causes include overmixing, baking at too high a temperature, or skipping the water bath.
• Do I need a springform pan? Yes—it’s key for easy release and even baking.

Final Thoughts

This creamy homemade cheesecake delivers classic flavor and bakery-worthy texture with minimal fuss. With a few simple techniques and some patience, you’ll get a perfect, impressive dessert every time. It’s an essential recipe for every baker—simple, elegant, and endlessly delicious.

The Goods

Creamy Homemade Cheesecake

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This creamy homemade cheesecake is smooth, rich, and baked to perfection with a graham cracker crust and water bath technique for a crack-free finish.

Course Dessert

Cuisine American

Recipes

For the Crust:

• 1 ¾ cups 157g graham cracker crumbs
• 2 tbsp 28g light brown sugar, packed
• 6 tbsp 84g unsalted butter, melted

For the Filling:

• 32 oz 904g full-fat cream cheese, room temperature
• ¾ cup 143g granulated sugar
• ½ cup 120g full-fat sour cream, room temperature
• 2 tsp 10g pure vanilla extract
• 2 large eggs room temperature
• 4 large egg yolks room temperature

Instructions

Prepare the Crust:

• Preheat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper.
• Combine graham cracker crumbs, brown sugar, and melted butter until well mixed.
• Press into the bottom and slightly up the sides of the pan.
• Bake for 8–9 minutes, then cool. Wrap the pan in a slow cooker liner or heavy foil for the water bath.

Make the Filling:

• Beat cream cheese until smooth (about 2 minutes). Add sugar and beat again until fully blended.
• Mix in sour cream and vanilla.
• In a separate bowl, whisk the eggs and yolks, then slowly incorporate them into the filling. Scrape the bowl occasionally.

Assemble & Bake:

• Pour the cheesecake batter into the cooled crust.
• Tap the pan gently to release air bubbles or use a toothpick to pop them.
• Place the springform pan inside a larger pan. Fill the outer pan with 2–3 cups of warm water (halfway up the sides).
• Bake for 60 minutes at 325°F. The center should still jiggle slightly.
• Turn off the oven, crack the door, and leave the cheesecake to cool in the oven for 60 minutes.
• Remove and cool at room temperature for 1 hour, then refrigerate for 4–6 hours (or overnight).

Notes

Always use room-temperature ingredients for a smooth batter.

Don’t skip the water bath—it helps prevent cracking.

Avoid opening the oven door during baking to maintain a consistent temperature.

Tap the pan or use a toothpick to remove surface air bubbles before baking.