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    Home » Recipes » Cheesecake Recipes

    Cheesecake Recipe - The creamiest cheesecake ever!

    Modified: Feb 8, '25 · Published: Apr 13, '21 · By: Beth Klosterboer · Commission earned on paid or sponsored links.

    Jump to Recipe

    This classic cheesecake recipe creates a silky smooth, amazingly creamy, rich-tasting cheesecake.

    It's a luxurious dessert that can be made at home and it rivals any cheesecake from a restaurant.

    Enjoy a slice served plain or topped with chocolate ganache, strawberry sauce, or fresh berries and whipped cream.

    The best cheesecake recipe made with cream cheese, sugar, sour cream, vanilla, and eggs.

    How much do you love cheesecake? I'm typically a huge fan! When it's good, eating cheesecake is a divine experience. When it's bad, it's such a disappointment.

    I've been served my fair share of dry and chalky cheesecake and I never make it past the first bite, but when a good piece of creamy cheesecake is put in front of me I cannot resist licking my plate clean.

    Years ago, I discovered the secrets to making the best cheesecake ever and I'm going to share those tips with you in this tutorial.

    Serve one of these amazing decorated cheesecakes for a special occasion or holiday in place of a traditional cake. Your family and friends will be so impressed. 

    Since starting this blog, I've shared dozens of decorated cheesecake ideas with you using my favorite cheesecake recipe but I've never shared the recipe to make plain vanilla or vanilla bean cheesecake.

    When I began creating recipes for Hungry Happenings, my goal was to share the most creative and unique desserts that were festively decorated for holidays and special occasions.

    But, over the years, I've gotten a lot of questions about basic baking techniques, so I felt it was time to share my recipe to make this classic cheesecake. As I experimented with this recipe, I even learned a few tricks to make my cheesecakes even better.

    Once you master the basics then you can make these fun special occasion cheesecakes.

    • Naturally-colored Happy Jack 'O Lantern Cheesecake
    • New Year's Eve Countdown Clock No-Bake Cheesecake
    • Conversation Heart Cheesecakes
    • Peeps Mini Cheesecakes
    • Fourth of July Cheesecake
    • Baby Shower Cheesecake
    • Daisy Cheesecake
    • Mini Beach Ball Cheesecakes
    Classic cheesecake topped with chocolate ganache and fresh raspberries.

    Video

    Watch the video to see how to make the Best Cheesecake Ever!
    [adthrive-in-post-video-player video-id="yDZqEubD" upload-date="2021-04-14T01:57:13.000Z" name="Cheesecake Recipe" description="Bake the creamiest cheesecake using a water bath. This recipe makes luxuriously smooth, decadently rich cheesecake. " player-type="default" override-embed="default"]

    Cheesecake Ingredients

    Crust

    • graham crackers
      • You will need about 1 cup of graham cracker crumbs for an 8-inch cheesecake and 1 ½ cups of crumbs for a 9-inch cheesecake.
      • I recommend crushing whole graham crackers instead of buying graham cracker crumbs as boxes of crumbs typically taste a bit stale in my opinion.
      •  8 whole rectangle crackers or 16 squares will yield just a smidge more than than 1 cup of crumbs and 12 whole crackers will yield about 1 ½ cups of crumbs.
    • sugar
      • Adding a bit of granulated sugar to a graham cracker crust helps with browning and adds structure and flavor.
    • butter
      • Butter not only adds flavor to the crust but also helps to hold the crust together.
    • optional, cinnamon
      • If you enjoy a slight cinnamon flavor, you can add a dash of cinnamon to your graham cracker crust.

    Cheesecake filling

    • cream cheese
      • Use softened full-fat cream cheese for the best flavor and texture.
      • I always use Philadelphia Cream Cheese to make my cheesecakes. I think it has the best flavor and texture.
    • sugar
      • I like to use Dixie Crystals Extra Fine Granulated Sugar to make my Philadelphia cheesecakes. The extra-fine sugar dissolves more easily into the cream cheese. Regular granulated sugar works fine too.
    • sour cream
      • Sour cream adds a nice tang to the cheesecake plus it helps to keep the cheesecake super creamy.
    • eggs
      • Use room temperature large eggs. I prefer using farm-fresh eggs or Egglands Best Eggs. I think they add a richer flavor to the batter.
    • vanilla
      • I prefer using vanilla bean paste over vanilla extract as it adds flecks of vanilla bean into my cheesecake and gives the filling a more pronounced vanilla flavor.
      • Vanilla extract will work fine though too, just be sure to use pure vanilla extract for the best flavor.
      • You can also use a vanilla bean, by scraping the seeds out of the pod and mixing them into the filling.
    • optional, lemon juice
      • If you like a bit more tang in your cheesecake, you can add 1 ½ teaspoons of freshly squeezed lemon juice to brighten up the flavor. I leave it out, as I prefer the vanilla flavor to shine through.
    8-inch and 9-inch round Push-Pans, 8-inch leakproof springform pan, and traditional metal springform pan.

    Cheesecake Pan

    Traditional cakes are flipped out of their pans once baked. You cannot flip a cheesecake out of a pan without damaging the top unless it is frozen solid. So, you need to bake cheesecakes in springform pans with removable sides.

    • springform pan
      • A springform pan has a round base and removable sides that typically clamp closed to keep the cheesecake filling in while baking but slide open to allow easy removal of the baked cheesecake.
      • A Push-Pan (pictured top left) has a flat base that slides up and down in the metal ring with the help of a silicone gasket. If you bake a cheesecake in a Push-Pan you simply push the base up until the cheesecake pops out.
      • I prefer to use springform pans with a flat base without a lip around the edge like the Push-Pan or a Kaiser Springform Pan (pictured bottom left) or Nordic Ware Leakproof Springform Pan, so I can easily remove the cheesecake and place it on a serving platter. But traditional springform pans (pictured top right) have a lip around the edge, so I recommend flipping the base upside down so you have a smooth surface on which to make your cheesecake crust. See the pictures in the bottom right. The top image shows the lip. The bottom image shows the base flipped upside down.
      • Springform pans are available in a variety of sizes from 4-inch all the way up to 12-inch. They are even available in square, rectangle, and heart shapes.
        • The most common are 8-inch and 9-inch round pans. It's important to adjust the recipe when using different-sized pans. I give you the quantities and baking times for both of these pans in the recipe below.
    The best vanilla bean cheesecake on a graham cracker crust.

    What makes cheesecake creamy?

    • Creamy ingredients.
      • That's already covered. Cream cheese and sour cream blended with sugar and eggs make a very creamy cheesecake.
      • Now, it's important that you treat these creamy ingredients correctly so that you end up with a smooth cheesecake.
    • Room Temperature Ingredients. 
      • You want to make sure you blend together room-temperature ingredients for the smoothest filling.
      • If you try to blend cold cream cheese, you will have to whip it for a long time, which will add in too much air.
      • If any of the ingredients are cold, they can cause the other ingredients to clump causing lumps in your cheesecake.
      • It's imperative that you set your cream cheese, sour cream, and eggs out at room temperature for at least 1 hour, preferably 2, before you begin making your filling.
        • You can speed up this process by cutting your cream cheese into small slices and setting them in your mixing bowl, warming your eggs (in their shell) in a bowl of hot tap water for 5 minutes (then remove and let sit on the counter), and by spreading your sour cream into a thin layer in a large shallow bowl.
    • Scraping the bowl often.
      • To ensure you don't have lumps of unmixed ingredients, you will need to scrape your bowl often.
      • I've used hand-held mixers, a Kitchen Aid stand mixer, and a Nutri-Mill Artiste Stand mixer to make this cheesecake recipe, and no matter which mixer I use, I have to thoroughly scrape the bowl several times while mixing the cheesecake filling to ensure my filling is smooth and lump-free.
    • Baking your cheesecake in a water bath.
      • This is a must if you want the very best cheesecake with a silky smooth texture.
      • We'll talk about this in more detail below.
    • Allowing the cheesecake to cool slowly. 
      • It's best to gradually cool your cheesecake so the top remains nice and flat and crack-free.
      • You'll bake your cheesecake in a 325-degree Fahrenheit oven, then allow it to cool slowly in the oven with the heat turned off before setting it on the counter at room temperature for an hour, and finally chilling it in the refrigerator for at least 4 hours.
    Creamy cheesecake baked in a water bath versus dry and chalky cheesecake baked in a dry oven without a water bath.

    Water Bath versus No Water Bath

    The cheesecakes pictured above were made using the exact same recipe.

    The only difference is that the cheesecake pictured at the top looks beautiful, tasted amazing, and was creamy and smooth was baked in a water bath.

    While the cheesecake pictured on the bottom is cracked, sunken, and dried out was baked in a dry oven without a water bath. Not only did it have a dry, chalky texture, but it also had an overly eggy flavor. It was not inedible, it just wasn't good enough to waste the calories!

    Why won't my cheesecake set?

    When you don't bake your cheesecake in a water bath the edges of the cheesecake bake too quickly while the center remains wet. If you pull your cheesecake out of the oven too soon because the edges have browned too much or begun to crack, the center will be soupy.

    It will continue to set as it cools but it may never firm up completely even after chilling in the refrigerator.

    In order to get a cheesecake with a smooth creamy texture that doesn't crack, you need to bake it in a water bath.

    See the recipe to make this Eagle Scout Cheesecake, here.

    What is a water bath?

    A water bath, also known as a bain-marie, is a method of baking a custard, flan, creme brulee, flourless chocolate cake, or cheesecake in a springform pan or ceramic dish surrounded by water to ensure gentle baking.

    It's easy to create a water bath by setting your cheesecake pan inside a larger pan (like a 12-inch round cake pan or a roasting pan) and then filling in between the two pans with boiling water.

    Why should cheesecake be baked in a water bath?

    When a cheesecake is baked in a water bath it bakes evenly creating a creamy texture and a smooth surface. You'll bake your cheesecake in a low oven, at 325 degrees Fahrenheit, but the water which surrounds the outer edge of the cheesecake will never exceed 200°F, thereby allowing the entire cheesecake to bake evenly.
    The steam from the water will also help the cheesecake rise evenly which reduces cracks.
    A cheesecake that is not baked in a water bath will bake unevenly creating a dry or cracked cheesecake. The edges of a cheesecake baked without a water bath will rise and bake quickly. By the time the center of the cheesecake bakes through, the edges will have become tough, dry, cracked, or even burnt causing the gooey soft center to sink.
    Worse yet, the eggs can curdle making the texture of a cheesecake that's baked without a water bath chalky.
    Oddly enough, baking a cheesecake without a water bath even affects the flavor, making the egg flavor much more pronounced. People who tasted my cheesecake that was baked in a dry oven commented that it tasted like fried eggs.

    Easy Bath Cheesecake Wrap
    How to prevent the water from leaking into the springform pan?

    The only problem with baking a cheesecake in a water bath is that water can leak inside your springform pan making your graham cracker crust soggy, so bakers typically wrap their springform pans with heavy-duty tin foil in hopes of avoiding leaks. See the picture above of the Eagle Scout cheesecake where I wrapped my pan in foil.

    Unfortunately, that is not foolproof. Using a Push-Pan or leakproof pan works much better to avoid leaking, but no pan is completely leakproof.

    Not only can water leak through the folds in the tin foil, but the steam will build up and collect inside the tin foil.

    There is a solution to this problem! You can set your springform pan inside a larger cake pan (that's as close to the same size as possible) or inside a silicone Easy Bath Cheesecake Wrap.

    Easy Bath Cheesecake Wrap - a perfect solution to leakproof baking!

    I LOVE the Easy Bath silicone springform pan wrapper. It's basically a 9-inch silicone pan that you set your springform pan into. Then you pour the water in between the silicone pan and the larger outer pan. It keeps the springform pan from touching the water but sits close enough to the springform pan that it still allows the water bath to do its work.

    My friend gave me one for my birthday this year and I used it for the first time to bake the cheesecake for this post and I will never bake a cheesecake without it again!

    A round cake pan used as a water bath is discolored.

    A note about discolored pans.

    Baking a cheesecake in a water bath is a must if you want a creamy cheesecake without cracks, but just be aware that whatever pan you use to fill your water bath will probably discolor, particularly aluminum cake pans (my non-stick roasting pan discolored as well). It doesn't hurt the pan's usefulness, it just looks ugly.

    If you wrap tin foil around your springform pan the tin foil will probably discolor as well.

    That's another wonderful thing about the silicone mold. It looks the same when it comes out of the oven. Now, if someone would make a really sturdy 12-inch round silicone pan I'd have the perfect cheesecake-baking set to use. Sadly the sides of most silicone pans are not sturdy enough to hold a lot of water in place and would be impossible to remove from an oven when filled with water.

    Vanilla cheesecake baked in a springform pan.

    So let's bake a cheesecake!

    Step1: Preheat your oven to 325° F.

    Step 2: Prep your pan.

    1. If your base has a lip around the edge, turn it upside down and clamp the ring around it.
    2. Brush the inside of the springform pan ring with butter or spray with non-stick baking spray.
    3. Optional, line the base with a round of parchment paper. This will allow for easier removal from the pan so you can move the cheesecake onto a serving plate.
    making a graham cracker crust in a food processor.

    Step 3: Make the graham cracker crust.

    1. Crush your graham crackers into fine crumbs using a food processor (or by placing them in a zip-top bag and smashing them with a rolling pin or skillet).
    2. Add the sugar, melted butter, and cinnamon if using.
    3. Blend until the crumbs resemble wet sand.
    4. Pour into a springform pan.

    Alternatives to graham crackers:

    • You can use any cookies including OREO Cookies, Nutter Butter Cookies, Biscoff Cookies, and even animal crackers to make your crust.
    • Just crush the cookies and measure out 1 cup of crumbs for an 8-inch cheesecake or 1 ½ cups of crumbs for a 9-inch cheesecake.
    making a graham cracker crust in a springform pan

    Step 4: Form the crust in the pan.

    1. Use a flat-bottomed glass or measuring cup to push the graham cracker crust mixture over the bottom and up the sides of the pan.
    2. Tap down using the glass to compact the crumbs.
    3. Push the crumbs up at least 2 inches around the edge of the pan. If you want a thinner edge, you can go even higher.
    4. Bake the crust in a preheated 325-degree F oven for 10-12 minutes until fragrant and slightly golden.
    Cheesecake batter in Kitchen Aid Mixer and in a springform pan inside an Easy Bath Cheesecake Wrap

    Step 5: Make the cheesecake batter.

    1. Beat the cream cheese on low speed until creamy, about 1 minute.
    2. Scrape the bowl and beaters then beat for another 30 seconds.
    3. Add the sugar and beat on medium-low until creamy and smooth about 1 minute.
    4. Scrape down the bowl again then beat just to ensure all of the lumps are removed.
    5. Lightly whisk the eggs, just to break them up.
    6. With the mixer running at low speed, slowly drizzle in the eggs until they are all incorporated into the cheesecake filling.
      • Alternatively, you can leave the eggs whole and incorporate one egg at a time until blended.
    7. Add the sour cream and vanilla and mix just to incorporate.
    8. Do not overmix or incorporate a lot of air into the filling.
    9. Scrape down the bowl one last time and mix for a few seconds.
    10. Pour into your cooled cookie crust.

    Tips

    • Do not overmix the filling once you add the eggs or you will incorporate too much air into the filling which can cause your cheesecakes to rise too much and then fall as it cools.
    • Be sure to get all the lumps smoothed out before adding the eggs so you don't have to mix it too much at that point.
    • If you find you have a lot of lumps in your finished batter, you can push the filling through a fine-mesh strainer to remove them.
    • If the filling seems to have a lot of air bubbles, tap the mixing bowl on the counter a few times to allow them to come to the surface and pop.
    A cheesecake baked in a water bath using an Easy Bath silicone wrapper and a large 12-inch cake pan.

    Step 6: Bake your cheesecake in a water bath.

    1. Bring at least 4 cups of water to a boil if using a 12-inch round cake pan for your water bath. If using a roasting pan you'll need up to 10 cups of water.
    2. Set your roasting pan or a large 12-inch round cake pan on the middle rack of your oven.
    3. Place your filled springform pan inside the Easy Bath Silicone Wrapper and set it into the larger pan in the oven.
    4. Carefully pour water in between the outer edge of the larger pan and the silicone Easy Bath wrapper.
    5. Close the door of the oven and bake for 45-50 minutes if making an 8-inch cheesecake or 50-55 minutes if baking a 9-inch cheesecake.
      • Do not open the oven door during baking.
    6. When the top of the cheesecake looks set but not browned, turn off the oven and allow the cheesecake to begin cooling for 15 minutes.
    7. If after 15 minutes, the top of the cheesecake still looks wet, you can leave the door closed for a bit longer (up to another 45 minutes).
      • If you aren't sure if it looks set, you can open the door and check the cheesecake by gently shaking the springform pan. The cheesecake should jiggle in the center but not look sloshy and wet. If it does look wet, close the oven door and keep it closed for the full 45 minutes.
    8. If the cheesecake looks set, then crack open the oven door about an inch, using a wooden spoon to prop it open if needed, and allow the cheesecake to continue cooling for 45 more minutes.
    9. Remove the cheesecake from the water bath and set it on a cooling rack.
    10. Run a thin knife or plastic blender spatula around the outer edge of the cheesecake if it hasn't retracted from the edge of the pan. This will also help to keep the cheesecake from cracking as it cools (which it shouldn't if it was baked in a water bath).
      • Some cheesecakes only have a bottom crust. Not only do I like the look of the crust around the edge, but I also like that the crust helps to keep the cheesecake from sticking to the side of the pan.
    11. Let the cheesecake cool for an hour on the counter.

    Using the silicone wrapper was so wonderful! I lifted the springform pan out of the silicone pan and did not have any water dripping like I do when I use a tin foil-wrapped pan.

    My crust was nice and dry too!

    Cover cheesecake with a paper towel to wick up condensation.

    Step 7: Chill in the refrigerator.

    1. Leave the cheesecake in the springform pan.
    2. Drape a paper towel over the top edge (not allowing it to touch the cheesecake) then add a layer of tin foil or Glad Press 'n Seal over the top and seal tightly.
      • The paper towel will wick up the condensation that will form in the refrigerator.
      • If you look at the picture on the right, you can see the beads of condensation that are trapped in between the paper towel and the Press 'n seal (the same thing happens with tin foil, you just can see it in the picture.)
      • All of that moisture would be on the top of the cheesecake if the paper towel weren't there to absorb it.
      • Or it could cling to the underside of the tin foil and leak down onto the cheesecake when you go to take it off.
    Vanilla bean cheesecake topped with strawberry sauce.

    Step 8: Cut the cheesecake and serve.

    1. Run a sharp knife under hot water then wipe it dry.
    2. Cut into the cheesecake.
    3. Wipe the knife clean and heat it with hot water again. (I fill a tall glass with hot water so I don't have to run water each time.)
    4. Cut out your first slice then repeat, cleaning the knife and reheating it with each cut. This will ensure you get beautiful slices to serve.
    5. Serve the cheesecake as is or add a delicious topping.

    Topping Ideas:

    • Strawberry, raspberry, or blueberry sauce
    • chocolate ganache
    • homemade blueberry curd or lemon curd
    • homemade whipped cream
    • fresh berries
    • chocolate curls or shavings
    • dulce de leche or caramel sauce
    • ice cream toppings (strawberry, butterscotch, caramel, hot fudge)

    Storage.

    • Keep your cheesecake in the refrigerator for up to 4 days.
    • I like to place the springform pan ring around the cheesecake then cover it with paper towels and tin foil or Glad Press 'n Seal to keep it fresh.
    • Cheesecake will pick up strong food odors. If you have anything strong-smelling food in your fridge, I suggest you store your cheesecake in an airtight container instead.

    Can I freeze cheesecake?

    • You can freeze a whole cheesecake or slices of the cheesecake for at least 3 months just be sure it's well-wrapped or sealed in an airtight container.
    • I find it best to freeze whole cheesecakes in the pan. I cover it with a paper towel and wrap it with two layers of heavy-duty tin foil.
    • If I need the pan for another use, or I want to freeze just a few slices, I place the cheesecake in an airtight container, drape paper towels over top, seal the lid tightly and freeze.
    • Be sure to thaw the cheesecake in the refrigerator overnight.
    Best chocolate cheesecake served with strawberry sauce.

    The cheesecake pictured above was baked in an 8-inch Push Pan in a water bath. I wanted to be sure I was giving you the correct ingredient amounts if you choose to use either an 8-inch or a 9-inch pan, so I baked several cheesecakes using various pans.

    Notice the black flecks in the cheesecake? That is vanilla bean. I used vanilla bean paste to make all of my cheesecakes so they all have black flecks. If you want a pure off-white cheesecake or you plan to decorate it using colored cheesecake filling, be sure to use vanilla extract instead.

    Recipe

    5 from 7 votes
    The best cheesecake recipe made with cream cheese, sugar, sour cream, vanilla, and eggs.
    Print
    Cheesecake Recipe
    Prep Time
    20 mins
    Cook Time
    50 mins
    Cooling in the oven
    1 hr
     

    This classic vanilla cheesecake baked on a graham cracker crust is velvety smooth and decadently rich.

    Course: Dessert
    Cuisine: American
    Keyword: cheesecake, classic cheesecake, vanilla bean cheesecake
    Servings: 12
    Calories: 539 kcal
    Author: Beth Klosterboer
    Ingredients
    8-INCH CHEESECAKE INGREDIENTS
    Crust
    • 8 whole graham crackers (about 1 cup of crumbs)
    • 1 ½ tablespoons sugar
    • 4 tablespoons (½ stick) butter, melted
    • optional, ⅛ teaspoon cinnamon
    Cheesecake Filling
    • 24 ounces (3 blocks) cream cheese, softened
    • 1 cup sugar
    • 3 large eggs, room temperature
    • 1 cup sour cream, room temperature
    • 1 teaspoon vanilla extract or vanilla paste
    9-INCH CHEESECAKE INGREDIENTS
    Crust
    • 12 whole graham crackers (about 1 ½ cups of crumbs)
    • 2 tablespoons sugar
    • 5 tablespoons butter, melted
    • optional, ¼ teaspoon cinnamon
    Cheesecake Filling
    • 32 ounces (4 blocks) cream cheese, softened
    • 1 ⅓ cup sugar
    • 4 large eggs, room temperature
    • 1 ⅓ cup sour cream, room temperature
    • 1 ½ teaspoon vanilla bean paste or extract
    Instructions
    1. Set your cream cheese, eggs, and sour cream out on the counter for at least one hour (preferably 2 hours) before making your cheesecake filling to allow the ingredients to come to room temperature.
    2. Position an oven rack in the middle of your oven with no racks above it.
    3. Preheat your oven to 325 degrees F.

    4. If your springform pan has a lip around the edge, turn it upside down and lock it into place so the base is completely flat.

    5. Grease the inner ring with butter or baking spray if your pan is not non-stick.

    6. Optionally, you can line the bottom of your pan with a round of parchment paper.

    Crust
    1. Crush your graham crackers into crumbs, either using a food processor or by placing them into a zip-top bag and smashing them with a rolling pin.
    2. Stir the graham cracker crumbs together with the sugar, melted butter, and cinnamon if using, until it resembles wet sand.

    3. Pour into the bottom of a springform pan.
    4. Push the crumbs over the bottom and about 2 inches up the sides of the pan, then press into an even layer using a flat-bottomed glass or measuring cup.

    5. Bake the graham cracker crust for 10-12 minutes until fragrant and lightly browned.

    6. Remove and let the crust cool while making the filling.
    Cheesecake Filling
    1. Beat the cream cheese on low speed until creamy, for about 1 ½ minutes, scraping down the bowl and beaters after about 1 minute.

    2. Scrape the bowl and beaters then add the sugar beat on medium-low speed until creamy and smooth about 1 minute.

    3. Scrape down the bowl again then beat just to ensure all of the lumps are removed.
    4. Lightly whisk the eggs with a fork, just to break them up.

    5. With the mixer running at low speed, slowly drizzle in the eggs until they are all incorporated into the cheesecake filling. This will take 45-60 seconds. (Alternately, you can mix in one whole egg at a time until blended.)

    6. Add the sour cream and vanilla and mix just to combine.

    7. Do not overmix or incorporate a lot of air into the filling.

    8. Scrape down the bowl one last time and mix for a few seconds.
    Water Bath
    1. Bring a kettle of water to a boil (or boil at least 4 cups of water in a large glass measuring cup in the microwave).

    2. Pour the cheesecake filling into the pan over the cooled crust.

    3. Set the springform pan into the Easy Bath Silicone Wrap or tightly wrap the bottom with a few layers of heavy-duty tin foil.

    4. Set the filled springform pan in the larger 12-inch round cake pan or a large roasting pan.

    5. Set the pans in the oven on the middle rack.

    6. Carefully pour the boiling water into the larger pan so that it goes halfway up the side of the springform pan or about ¾ of the way up the Easy Bath Silicone Wrapper. Close the oven door.

    7. Bake an 8-inch cheesecake for 45-50 or bake a 9-inch cheesecake for 50-55 minutes until the top of the cheesecake looks set but not browned.

    8. Turn the oven OFF and allow the cheesecake to continue baking for 15 minutes.

    9. After 15 minutes, crack open the oven door about an inch (holding it open with a wooden spoon if needed) and allow the cheesecake to cool slowly for 45 minutes.
    10. Remove the cheesecake from the oven and set it on a cooling rack.

    11. Run a thin knife or plastic blender spatula around the edge to release the cheesecake from the pan.

    12. If you used tin foil to wrap your springform pan, remove it.

    13. Allow the cheesecake to cool at room temperature for an hour.

    14. Drape a paper towel over the top of the springform pan (to wick up moisture), then wrap the top of the pan with tin foil.

    15. Place the cheesecake in the refrigerator for at least 4 hours.

    16. Remove from the fridge and take off the tin foil and paper towel.

    17. Unlatch the springform pan and remove the sides.

    18. You can serve the cheesecake on the base of the springform pan or use a large cake spatula to carefully move it to a cake plate or serving platter.

    19. Cut into 12 slices and serve plain or with your favorite toppings.

    Recipe Notes
    • The calories listed are for 1/12 of a 9-inch cheesecake. 
    • Store in the refrigerator for up to 4 days. 
    • Freeze for up to 3 months. 

    How can I make my cheesecake better?

    12 Tips for making the best cheesecake

    1. Use room temperature ingredients.
    2. Add some sour cream to make a creamier cheesecake.
    3. Lightly whisk the eggs then stream them into the batter.
    4. Don't over mix the batter
    5. Add vanilla bean paste for a more robust vanilla flavor.
    6. Use a springform pan for easy removal of the cheesecake.
    7. Bake your cheesecake in a water bath.
    8. Use an Easy Bath Cheesecake Wrapper to leak-proof your springform pan.
    9. Allow the cheesecake to bake and cool slowly.
    10. Don't open the oven to check on the cheesecake.
    11. Let the cheesecake cool at room temperature for 1 hour before chilling in the refrigerator.
    12. Serve with delicious toppings like chocolate ganache or strawberry sauce.

    More cheesecake recipes you might like...

    Mini Cheesecakes, plain, topped in chocolate, caramel, or strawberry sauce, or lemon curd, or edible flowers.

    Mini Cheesecakes are made using a similar recipe but are baked in muffin tins. If you don't want to fuss with a water bath, then check out this recipe. These minis are easy to make and taste great.

    Mini chocolate cheesecakes are topped with whipped cream, chocolate ganache, caramel, peanut butter mousse, peppermint mousse, chocolate mousse, and more.

    If vanilla isn't your thing, be sure to check out the recipe to make Mini Chocolate Cheesecakes.

    clear dessert cup filled with black and white mousse - a swirl of chocolate mousse and cheesecake mousse topped with a maraschino cherry

    If you love the flavor of cheesecake and chocolate, be sure to check out the recipe to make this Chocolate and Cheesecake Swirled Mousse. It's delish!

    • Author
    • Recent Posts
    Beth Klosterboer
    Beth Klosterboer
    Hi, I'm Beth Klosterboer, a professional chocolatier & baker, cookbook author, and event planner. I love sharing recipes for happy occasions here on Hungry Happenings. I also create easy fudge recipes to share at HowToMakeEasyFudge.com, rice krispie treat recipes at HowToMakeCerealTreats.com, and easy cookie recipes at HowToMakeEasyCookies.com
    Beth Klosterboer
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    About Beth Klosterboer

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    1. Joan Rickett says

      June 08, 2025 at 12:27 am

      Could you give me the recipe ( quantities) for a 12 inch cheesecake ? I have an order for a stacked single layer ( 8, 10, 12) cheesecake for a wedding. I know the proper way to stack with separator boards but I'm unsure of quantities for a 12inch cake.
      I’m anxious to give your cheesecake a try. Sounds delicious and looks so pretty.
      Thank you.

      Reply
      • Beth Klosterboer says

        June 09, 2025 at 7:49 am

        Hi Joan,

        I have not actually used this recipe to make a 12-inch cheesecake, but after doing some research, I have calculated the ingredients for the filling.

        48 ounces (6 blocks) cream cheese, softened
        2 cups sugar
        6 large eggs, room temperature
        2 cups sour cream, room temperature
        2 1/4 teaspoons vanilla bean paste or extract

        This is based on multiplying the ingredients by 1.5 using a formula I found here - https://kitchensavvy.com/adjusting-cheesecake-recipes-for-different-pan-sizes

        You won't need to increase the volume for the crust by as much, so I would suggest using

        15 whole graham crackers (about 1 ½ cups of crumbs)
        3 tablespoons sugar
        6 tablespoons plus 1 teaspoon butter, melted
        optional, 1/2 teaspoon cinnamon

        Your cheesecake shouldn't take a lot longer to bake but here is what I would suggest:

        I'd start by baking the cheesecake for 60-70 minutes, until the top of the cheesecake looks set but not browned. Turn the oven OFF and allow the cheesecake to continue baking for 15 minutes. You'll need to check the cheesecake at this point. Shake the pan (gently so you don't splash any water into the cheesecake) to see if it looks set. It will giggle but not look wet. If it looks wet, close the oven door and allow it to heat in the warm oven for another 10-20 minutes.

        Then, crack open the oven door about an inch (holding it open with a wooden spoon if needed) and allow the cheesecake to cool slowly for an hour.
        Remove the cheesecake from the oven and set it on a cooling rack.

        I hope your cheesecake turns out great. I'd love to hear how this works.

        Reply
        • Suzanne Peters says

          June 10, 2025 at 2:10 pm

          Can I use lemon juice in this recipe?
          I used to live in South Africa and was given an almost identical to yours. When I moved back to the UK I lost the recipe. From what I recall your recipe is almost identical although I know the original recipe definitely included lemon juice. Is this ok?

          Reply
          • Beth Klosterboer says

            June 10, 2025 at 9:27 pm

            Hi Suzanne,
            Yes, you can add a splash of lemon juice if you'd like, or you can add the zest of one lemon to add a bright flavor to the cheesecake. If you want the cheesecake to taste really lemony, you can even top it with a layer of lemon curd.
            I hope you enjoy making your cheesecake.

            Reply
    2. Krystle Conner says

      May 27, 2025 at 2:09 pm

      This turned out beautifully! Everyone loved it. I was so proud of how pretty it looked and tasted just as good ! Thank you. I needed to find a good recipe before Father’s Day cause my husband loves cheesecake and I’m so happy to have found this one. This is my forever recipe for cheesecake.

      Reply
      • Beth Klosterboer says

        May 27, 2025 at 10:04 pm

        I am so happy to hear your cheesecake turned out so well and I'm pleased to know that this will be your go-to cheesecake recipe. I hope your husband loves his special Father's Day dessert.

        Reply
    3. Ayla says

      March 16, 2025 at 9:04 pm

      First time making a cheesecake, turned out phenomenal. Directions were clear and easy to follow. Only complaint is the tinfoil was difficult to get right for the water bath, will invest in a wrapper next time. Thank you for the wonderful recipe!

      Reply
      • Beth Klosterboer says

        March 17, 2025 at 6:38 pm

        I'm so glad your cheesecake turned out so well! It's one of my favorite recipes.

        I much prefer using the silicone liner when baking my cheesecake in a water bath. It's so much better than using tin foil which almost always leaks. I would highly recommend getting the silicone liner if you plan to make cheesecakes again!

        Reply
    4. Kait says

      February 08, 2025 at 6:11 pm

      Following the 8 in directions, it says to add the sour cream twice (step 3, & 7, I believe) and then removing the tin foil is also listed twice (steps 12 &16, I think...before and after refrigerating. Could you please clarify the order?

      Reply
      • Beth Klosterboer says

        February 08, 2025 at 10:54 pm

        Sorry for the confusion. I've fixed the recipe. Enjoy!

        Reply
    5. Christine says

      December 28, 2024 at 9:10 pm

      Made this for Christmas dinner and it was a huge success. Followed the recipe exactly except I omitted the crust entirely and served it drizzled with a light sauce made with orange juice. Everyone raved. I really appreciate all the detailed instructions in this recipe. Thank you Beth for making the extra effort to provide that!

      Reply
      • Beth Klosterboer says

        December 29, 2024 at 9:04 am

        You are so welcome! I'm happy to hear everyone raved about your cheesecake. Your sauce sounds delicious!

        Reply
    6. Christie says

      August 20, 2024 at 4:10 pm

      My family loves your conversation heat cheesecakes! Every Valentines Day I end up making more batches than the year before! I finally got a regular springform pan and looked up your traditional recipe to see how long to bake it, but I’m noticing several differences. For instance, the 18 individual hearts call for the same cup of sugar and 3 eggs as the 8” recipe, but only 2 blocks of cream cheese to the 3 in the springform pan. Can I bake the hearts recipe in my springform pan as it’s written? (Since I know my family loves it.) Or do I need to different ingredients (I think the sour cream was also different) to bake properly in the different pan?

      Reply
      • Beth Klosterboer says

        August 20, 2024 at 7:18 pm

        Hi Christie,

        I'm so happy to hear that your family loves the cheesecake recipe so much! The flavor of the full-size cheesecake is very similar. I think your family will love it too. I did use less cream cheese in the Conversation Heart Cheesecake recipe in order to thin out the cheesecake filling. The small cheesecakes bake through more quickly so the batter can be thinner. If you eliminate the extra cream cheese in the full-size cheesecake, it won't be as tall and will bake through more quickly. I've not done that so I don't know how much time you'd need to cut from the bake time.

        Reply
    7. L Dearth says

      February 12, 2024 at 5:04 pm

      I did not see the direction for when the vanilla should be added in the process.

      Reply
      • Beth Klosterboer says

        February 12, 2024 at 6:38 pm

        Add the vanilla and sour cream after you add the eggs and mix just until combined.

        Reply
    8. Experimenting with cheese says

      February 20, 2023 at 12:43 pm

      Umm….this is the most easiest delicious cheese cake! I made this for a birthday party and everyone raved about it! This was my first time making a cheese cake or even using the water bath system and it was amazing! I messed up slightly on the slowly letting cool part, but nothing worse the wear. Thank you for the recipe! This is a 10-star rating.

      Reply
      • Beth says

        February 20, 2023 at 2:53 pm

        I'm happy to hear your cheesecake got rave reviews! I also appreciate the 10-star rating!!!

        Reply
    9. mary says

      August 21, 2022 at 3:20 pm

      This is the best cheesecake recipe EVER. But difficult (and inconvenient) to pull off trying to wrap the pan in tin foil - so I'm getting an Easy Bath pan protector. What a difference baking in a water bath makes! My family was blown away. Yes - takes a long time to go through all the stages until ready to eat - but worth it.

      Reply
      • Beth says

        August 23, 2022 at 12:42 pm

        I'm so glad you enjoyed this cheesecake recipe! I couldn't agree more that wrapping a pan in tin foil is a pain and the water seeps inside anyway. It can be such a mess. I am in love with the silicone pan protector. I am sure you will love it too.

        Reply
    10. Chandra says

      January 22, 2022 at 10:39 pm

      Excited to try this with the water bath. Do you have a version with heavy cream vs. Sour cream?

      Reply
      • Beth says

        January 23, 2022 at 10:26 am

        I have not specifically made this cheesecake using heavy cream, but I have used heavy cream to make cheesecake in my Cheesecake Ghost recipe https://hungryhappenings.com/cheesecake-ghosts/ and my Painted Cheesecake Easter Egg recipe https://hungryhappenings.com/cheesecake-easter-eggs-easter-dessert/.

        If you double that recipe you can use it to make a 9-inch cheesecake or you can multiply the ingredients by 1.5 to make an 8-inch cheesecake.

        Reply
        • Chandra says

          January 25, 2022 at 9:15 pm

          Thank you! One last question: do you ever do mix-ins?

          Reply
          • Beth says

            January 26, 2022 at 8:08 am

            I just recently made some mini Butterfinger Cheesecakes and mixing in the chopped candy bar pieces worked great. You can definitely add mix-ins to this recipe. I'd add between 1/2 cup and 1 cup of mix-ins like candy bars, OREO Cookies, etc.

            Reply
        • Chandra says

          January 29, 2022 at 9:09 pm

          I made the recipe as is for a 9 inch cheesecake. It came out great! It was honestly the best cheesecake I ever made.

          Reply
          • Beth says

            January 30, 2022 at 10:53 am

            I'm so happy to hear that! I'm glad you loved this cheesecake recipe.

            Reply
    11. mary says

      December 16, 2021 at 10:55 am

      Sorry for so many questions . Can this recipe be used to make a mini cheesecake using a 4 inch springform pan ? Can it just be divided into 2 pans ? If yes, can both pans be put into one outer pan for water bath & lastly baking times.

      Reply
      • Beth says

        December 16, 2021 at 11:42 pm

        No problem! You can definitely use this recipe to make mini cheesecakes in a 4-inch pan and you can put two 4-inch pans in the same water bath. Just be sure there is a little room around each pan and your cheesecakes will bake beautifully! I have not made 4-inch cheesecakes, so I do not know how long they will take to bake. I would check them at the 30-minute mark. I would guess they would bake in 30-40 minutes.

        Reply
    12. Eva says

      October 10, 2021 at 4:31 pm

      Thank you for this recipe. Have not made it yet but I have no doubt it will turn out heavenly! Both video and text is very good as well. Will share this this recipe with family and friends 🙂

      Reply
      • Beth says

        October 11, 2021 at 7:10 pm

        Thanks. I hope you enjoy the cheesecakes!

        Reply
        • Bridget says

          November 27, 2021 at 9:36 pm

          Love and appreciate the detailed informaton. I'd like to make a 10 inch cheesecake. Would I double the ingredients of the 8-inch recipe? Thank you.

          Reply
          • Beth says

            November 27, 2021 at 9:44 pm

            Thanks, Bridget. I have not baked a 10-inch cheesecake, but doubling the ingredients for the 8-inch cheesecake should work. You'll need to bake it for about 55-60 minutes. Enjoy!

            Reply
          • Joyice says

            February 24, 2023 at 9:40 am

            Hey Bridget,
            In case you have come back to make this or not, 2 years later. I just wanted to let you know that the 10 inch pan works great! I have made the 9 inch recipe and I only had a 10inch spring pan, and it worked perfectly fine—good thickness, and not much a difference in timing.

            Reply
            • Beth says

              February 25, 2023 at 8:23 am

              That is great to know! I'm glad to hear the cheesecake baked in a 10-inch pan worked so well.

              Reply
    Beth Jackson Klosterboer

    Welcome to Hungry Happenings!

    I'm Beth. I've been a professional chocolatier & baker for over 30 years, have written 5 cookbooks, and love creating fun food for holidays and special occasions.

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