Perfect Cheesecake

The Perfect Cheesecake Recipe...creamy, simple and PERFECT!

Perfect Cheesecake doesn’t have to be intimidating! I’ve created the creamiest, smoothest, easiest cheesecake recipe from scratch that will always turn out perfect. PLUS I have some tips that will guarantee success!

Cheesecake is one of those recipes that can be intimidating. For so many years I avoided this classic dessert. Anything that is finicky or requires a little care falls outside of my baking comfort zone. But I am here to tell you how to make cheesecake, and if I can do it, you can too!

My Perfect Cheesecake Recipe is pretty foolproof if you follow the easy steps. There is nothing complicated about this recipe, which is just the way I like it. What you will end up with is the creamiest cheesecake ever, with a buttery, delicious graham cracker crust. What’s even better about this recipe, is once you’ve tried it, you will see that it’s totally open to be adapted. You can change the crust, mix in fun things like cookie dough, or swirl it with caramel or fudge. It’s the last cheesecake recipe you will need. Update – I even created a CHOCOLATE CHEESECAKE based on this recipe after so many requests, so make sure to check that out, if chocolate is your thing!

Let’s get started!

The Perfect Cheesecake Recipe...creamy, simple and PERFECT!

The first thing you will need to do before you make this recipe is take all your ingredients out a few hours before you plan on making your cheesecake. The way to ensure the cheesecake will bake perfectly is for everything to be at room temperature! I know this can be annoying, but trust me…I want you to succeed!

How to Make Cheesecake Crust

The Perfect Cheesecake Recipe...creamy, simple and PERFECT!

For this classic cheesecake recipe, we are sticking with the standard graham cracker crust. Make sure your graham cracker crumbs are finely ground. You can use a food processor or blender to do this.

Then mix your crumbs with melted butter, granulated sugar, and a little kosher salt.

The Perfect Cheesecake Recipe...creamy, simple and PERFECT!

Press this into the bottom and halfway up the sides of a 9- inch springform pan. I use the bottom of a glass to do this step.  A springform pan is a necessity when making cheesecake. The sides are easily removed and your cheesecake will be perfectly intact.

The Perfect Cheesecake Recipe...creamy, simple and PERFECT!

I like to pre-bake my crust. I have found that pre-baking lends a crispier, sturdier graham cracker crust. It only bakes for 8-10 minutes, and you can also do this step in advance!

How to Make Cheesecake Filling

Like I said, make sure that all of your ingredients are at room temperature. Not only will this ensure it bakes perfectly, it will also prevent your cheesecake batter from being lumpy. If you try and mix the filling up with cream cheese that isn’t quite room temperature, you will get lots of lumps. A few lumps is perfectly fine, too many lumps will change the texture.

The Perfect Cheesecake Recipe...creamy, simple and PERFECT!

Another huge tip is to NOT over mix the cheesecake. Over mixing will incorporate too much air into the filling and cause it to crack as it’s baking. Over baking will also cause cracking too, but we will get to that in a minute.

The Perfect Cheesecake Recipe...creamy, simple and PERFECT!

You will need 4 packages of cream cheese for this cheesecake recipe.

Just spread the cheesecake filling on top of the crust and smooth it out using a spatula or an offset spatula.

The Perfect Cheesecake Recipe...creamy, simple and PERFECT!

How to Bake a Cheesecake

And then you’re going to want to DOUBLE wrap the bottom of your pan in foil. You bake a cheesecake in a water bath, and the foil is just a preventative measure so water doesn’t leak in and cause your crust to get soggy!

The Perfect Cheesecake Recipe...creamy, simple and PERFECT!

Then find a baking pan that is bigger than your cheesecake pan and fill it about 3/4- inch deep with very hot water.

The Perfect Cheesecake Recipe...creamy, simple and PERFECT!

I use my half sheet pan, but you can use any shape pan, as long as your spring form pan fits inside!

Baking the cheesecake in a water bath is another aid in preventing cracks. It also insulates your cheesecake for more even baking. The water ensures that the outside of the cheesecake won’t bake too quickly!

Now, carefully place your cheesecake into the oven and allow it to bake for 60 -70 minutes. Check it at 60 minutes. The outside should be set, while the inside should jiggle ever so slightly. This means it’s done. If you bake the cheesecake long enough that the center is set, it is over baked. Over baking ALSO causes cracking, which is what you’re trying to avoid.

But please, if you do get a little cracking, all is not lost! This is when you break open a can of cherry pie filling and turn that cheesecake into a cherry cheesecake!

How long do you have to chill a cheescake?

Allow the cheesecake to cool at room temperature for about an hour. THEN cover the pan with foil and it will need to chill in the refrigerator for at least 6 hours, but preferably overnight.

When you’re ready to enjoy your hard work, remove the cheesecake from the refrigerator. If any condensation has built up on top of your cheesecake, just take a paper towel and dab the moisture off.

The Perfect Cheesecake Recipe...creamy, simple and PERFECT!

Then slice it and enjoy the fruits of your labor!

The Perfect Cheesecake Recipe...creamy, simple and PERFECT!

So what have we learned today?

  • Pre-bake your crust!
  • Make sure all your ingredients are room temperature
  • Don’t over mix your cheesecake!
  • Line your pan with foil!
  • WATER BATH!
  • Don’t over bake!
  • Don’t skimp on chill time!

I hope this little lesson has helped you and you feel extra confident in your next cheesecake adventure!

This easy cheesecake recipe will be one you make for years to come. Once you’re comfortable making this homemade cheesecake recipe you can get fancy and add your own flavors and add-ins!

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The Perfect Cheesecake Recipe...creamy, simple and PERFECT!

Perfect Cheesecake

  • Author: Shelly
  • Prep Time: 20 minutes
  • Cook Time: 80 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: serves 12 1x
  • Category: cake

Description

A foolproof cheesecake recipe that ultra creamy and smooth!


Ingredients

Crust

  • 1 3/4 cups Graham Cracker Crumbs (about 15 full crackers)
  • 1/3 cup butter, melted
  • 1/4 cup granulated sugar
  • 1/2 teaspoon kosher salt

Cheesecake

  • 4 (8 ounce) packages Cream Cheese, room temperature
  • 1 cup granulated sugar
  • 1/2 cup sour cream, room temperature
  • 2 teaspoons vanilla
  • 3 eggs, room temperature

Instructions

Crust

  1. Preheat oven to 350°F
  2. In a large bowl mix the graham cracker crumbs, butter, granulated sugar, and salt together evenly. Press the mixture into the bottom and up the sides of 9-inch springform pan.
  3. Bake the crust for 8-10 minutes, or until lightly golden. Set aside while you make the cheesecake.

Cheesecake

  1. In the bowl of your stand mixer fitted with the paddle attachment, mix the cream cheese and sugar on medium speed, until smooth, scraping the sides of the bowl as necessary.
  2. Turn the mixer to low and add the sour cream and vanilla; mix well, scraping sides of the bowl as necessary. Add the eggs, 1 at a time, mixing on low speed after each addition just until mixed. Don’t over mix. Pour the filling over crust and spread evenly.
  3. Double wrap the bottom of the springform pan with foil, sealing it tightly to prevent water from getting into the pan.
  4. Place the springform pan into a larger pan and pour very hot water into the pan, until it’s 3/4- inch deep, careful to make sure the water level doesn’t come up higher than the foil.
  5. Bake for 60-70 minutes or until the center is almost set. The center will still jiggle while the edges will be set.
  6. Carefully run a knife around the rim of pan to loosen cake. Allow the cheesecake to cool at room temperature for at least an hour, then cover and transfer into the refrigerator for 6 hours or overnight.
  7. Release the sides of the springform pan before slicing.

Notes

Store airtight, refrigerated for up to 5 days.

 

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195 Responses

  1. Monica

    Wow, this looks utterly divine and I want to face plant it right now! I recently moved in with my new partner and he is allergic to egg whites. I adore making desserts but don’t anymore as everything contains whole eggs. Any advice on egg white substitutes so I can make this gorgeous cheesecake?

      1. Shelly

        Yes it will! Just be sure not to over-mix it, as the whisk attachments on the hand mixer can add more air into the mix than a paddle attachment, leading to the cheesecake cracking 🙂

    1. Cate

      This is by far THE BEST cheesecake recipe ever. I have brought this to many parties and every time I’m told that it’s the best cheesecake that they have ever had, no joke. Obviously I cannot take the credit when they tell me because I’m only following this amazing recipe you’ve created aha

      1. Shelly

        Awww thank you so much! I am really proud of this recipe and how it has (hopefully) taken the guesswork out of cheesecake!

      1. Rebecca

        Do you have any suggestions how to make a chocolate cheesecake? Or lemon raspberry?

        This recipe was amazing – everyone loved it … and did like to try another flavor.

        1. Shelly

          For raspberry you can easily drop (by the teaspoon) about 1/4 cup seedless raspberry jam into the top of the cheesecake before you bake it and swirl it gently into the batter! For chocolate, there are a few additional steps, but I am working on a recipe for that soon!!

      2. Lasitha

        Hi, I would like to try this recipe. I have a gas oven. So what should be the gas mark. Also I have an 8 inch pan. So do I have to adjust temp or bake for a longer time?

  2. Nik

    I lost my go-to cheesecake recipe and was in a panic– I found this one, and it looked pretty standard, so I decided to use it. (I wanted to do some chocolate accents, so I added about 2Tbsp of dark cocoa to the crumb crust, and I made an “icing” of cream cheese, sour cream, a little lemon juice, and confectioner’s sugar… then had something “wet” to sprinkle chocolate shavings on top so they would stick. It worked out perfectly, and it was divine!

    I had never heard of using a water bath when baking a cheesecake, but I have generally been frustrated with how readily they crack when they cool… so I tried it. NO CRACK!

    I live by myself, so of course, I gave slices of this cheesecake to a bunch of my friends over the few days after I baked it… two people have asked me, “if it’s not a big-deal old family secret or anything, can I PLEASE have the recipe for this awesome cheesecake?”

    1. Linda

      Nik, I use chocolate graham crackers. Hard to find but I had luck at Walmart. I also tried chocolate ganache for a topping with this recipe. I used a bag of chocolate chips 3/4 mixed in the batter then for the topping in the microwave add 1/4 cup heavy cream when starting to boil remove add the rest of the chocolate chips staring constantly until dissolved.pour over COLD cheesecake refrigerate again about 30-45 min.. I personally love my raspberries so I paree 2 pints with 1/4 or 1/2 cup confectionery sugar and sugar to your liking. When ready to serve I drizzle raspberry sauce back and forth making small lines and put about a tablespoon beside the cheesecake on the plate for decoration with a mint leaf. absolutely delicious with this cheesecake recipe. Thank You Shelly for a delicious cheesecake recipe.

        1. Alicia

          Why don’t you find a way? Jeez. Ricotta and cream cheese are two totally different things. Would you try making a cheesecake with mozzarella?

        2. Angelikie

          I know your comment is over a year old so this may not even reach you but, have you tried a really long strain for the ricotta? I make cheesecake using “labneh” or extremely strained yogurt. You really can’t tell it’s not cream cheese….

  3. Jo

    I used this recipe to make my first ever cheesecake and it was amazing! It turned out exactly as you said it would! I would like to make mini cheesecakes using this recipe, what would you suggest for the baking time if I were using 2.5” diameter tins?

      1. Carolyn

        I adjusted this recipe for my low carb diet. I replaced the Graham cracker crumbs with almond flour, and the sugar with a blend of xylitol, Erythritol, and stevia extract. I did 1/4 the recipe (to try it out) and divided it into a 6-cup silicone muffin pan, and dropped a blackberry in the middle of each one. I put the muffin pan inside a 9×13 Pyrex for the water bath, chilled it a few hours after baking, and they came out SO PERFECT! Seriously, you wouldn’t even know they were low carb. The taste and texture were amazing. Thanks for the great recipe and all the tips!

      1. Lorraine

        Please, how could I adapt this recipe to use my 10” springform pan because I don’t want the cheesecake to be too thin. I love the recipe but that’s the only size pan I have. I’d like to do this in a couple days. Thanks.

  4. Cathy B.

    Made this for Father’s Day dessert! It was a hit! I didn’t have sour cream so I used nonfat Greek yogurt and it was delicious. Not too sweet, it was just right. My in-laws even loved it! Definitely keeping this recipe in my vault.

  5. Michelle

    Do you have a recipe for a rainbow cheesecake? The ones I have seen are no bake and I’ve never made a no bake cheesecake before (besides the Jello box mix). Thanks!

    1. Shelly

      Nope, it will just be a little bit thinner. You should set the bake time for 10 minutes less and just check it, it shouldn’t vary too much!

  6. Cinnamon

    Hi Shelly,

    Thanks so much for sharing this recipe with us! I’m going to give it a try this weekend. Would you happen to have any recommendations for springform pans? I just bought a Nordic Ware one but after going down a rabbit hole about baking cheesecakes (this will be my first one), I’m curious to know if some pans yield better results than others.

    1. Shelly

      I love all my nordicware pans, so I don’t think you can go wrong there! The pan that I am using right now for cheesecake most often is my Williams Sonoma Goldtouch Springform pan. I like this one a lot because the base of the pan is raised a little higher, helping prevent any liquid getting to the crust!

      1. Cinnamon

        Hi Shelly, just checking back in to say that this recipe was amazing! I used a 10-inch, but when I make it again for Thanksgiving, I’m going to go with the 9. Thanks for sharing this with us!

  7. Jessica

    Great recipe. Used a 7inch springform pan so i took changed all measurements to 2/3 of what you listed. Believe I overcooked mine ever so slightly but that was my own wrongdoing.

    Will try again.

  8. Mickie

    Hey,

    I never backed a cheesecake before and want to try out your recipe for my boyfriends birthday. I just have a little question: Is it 4 packages cream cheese a 8 oz or is it 8 oz cream cheese in total? I’m a little confused. Greets!

  9. Kelly

    I wanted to make a Snickers Cheesecake and came across this cheesecake recipe and decided this was the one I would try with a few additions. I followed the recipe but added pieces of Snickers candy bar to the filling once the filling was completely mixed together, I filled the crust half way with the filling then drizzled some caramel sauce on top and then added the other half of the filling and baked the cheesecake as directed. Once it was cooled I topped it with whip cream and more Snicker pieces. It turned out great! The cheesecake was pretty easy to make and tasted really good. I have tried other cheesecake recipes that were a lot more complicated and didn’t taste half as good. I highly recommend this recipe to anyone looking for a delicious cheesecake. Thank you for this recipe!

  10. Sarah

    This recipe was easier than I expected, I have always been intimidated by making a cheesecake. It was simple and dare I say fun to make? By far the most amazing and delicious cheese cake I have ever had!!

    1. Shelly

      Oh this made my day!! I used to be scared of making cheesecake too, but my hope for this recipe was to break it down and show you it was simple!

  11. Megan

    I want to try this recipe, but do not have a springform pan, only basic round pans, will it still work or should I purchase a springform?

    1. Shelly

      I always recommend a springform pan with for cheesecake, as it makes it significantly easier to slice and serve, but it absolutely will work in a cake pan!

  12. Ginafer

    Hi! I don’t currently have a stand mixer. Could I use a food processor? I have a hand mixer but lots of stopping and starting having to put it down.

  13. Laura

    Thank you so much for share this recipe ! I use it for Thanksgiving and it turned incredible, super creamy with the right amount of sugar !!! I really impressed everyone on the party ? but I said that all the congratulations are for you ?

  14. Mandi

    I just made this cheesecake for Thanksgiving and it was so freaking amazing! Hands down the best cheesecake ever and I am a huge cheesecake lover. The crust was so yummy…my MIL who is not a fan of crusts thought it was awesome. The cheesecake itself was perfectly creamy and not dense or dry like some cheesecakes can be. The directions and tips were really helpful and so easy to follow. Overall, this is the best cheesecake recipe, and I’m so glad I found it!!

  15. Ashly

    This was THE best cheesecake recipe I have found yet. It came out perfect, No browning on the top and it was so creamy. I also added this homemade caramel sauce on top -https://www.seriouseats.com/recipes/2016/09/easy-caramel-sauce-recipe.html
    and added sugar coated pecans – https://www.allrecipes.com/recipe/13838/sugar-coated-pecans/ . It was such a hit with the family that I am making another one now only 2 days later because I only got 1 piece. Lol

  16. Jenny

    Thank you for the recipe, that was easy to follow, and for all the pictures that help too!
    It turned out just right!
    The only difference – I used chocolate graham crackers for crust. Still perfect!
    I got a lot of compliments!

    THANK YOU for what you do!

    1. Shelly

      you bake the filling inside the crust. Step #2 of the cheesecake instructions says to pour the cheesecake over the crust 🙂 Hope this clears things up!

    2. misskimberley8@hotmail.com

      Hi Linda, Yes you understood correctly. The crust is cooked directly in the oven without the water bath. After pouring the filling onto the cooked crust the water bath is used from there. The water bath is to prevent the cheese filling from cracking by keeping the temperature even around the pan.

  17. Erlie

    Hi, i tried this recipe and it came out great, but brown and fluffy on top, and i followed the recipe completely, was my oven just too hot?

    1. Shelly

      Sounds like maybe you had it too close to the upper oven? If not, could just be the heat of your oven for sure. If you find this happening in the future, just lightly tent it aluminum foil to stop the browning!

    2. JoAnn

      made mine in a 10″. came out perfectly. I’ve made New York style cheesecake for many years. seen this recipe and decided to go with it. It is by far the best, creamiest I’ve ever had. I just followed her recipe to a almost T. I forgot to let the eggs get to room temperature.

  18. Chu

    Success! I haven’t baked in about 20 years, baking is not my forte, this recipe was very easy. Luckily my wife has mixer which I think makes everything so easy. This will be my go to cheesecake recipe. Great instructions!!

  19. Katie

    Delicious! My first cheesecake ever and my family said it was the best they’d had. I added about two teaspoons of lemon zest to the filling.

  20. JamesU

    Can I keep the pan of water separate from the cheesecake pan? I’ve seen some bread recipes call for a pan of water in the oven without the bread pans sitting in it. Just wonder if it makes a difference for a cheesecake.

    1. Shelly

      There are two schools of thought on this question. People do suspend the cake over the water bath instead of submerging it, but in my experience, you only get half the benefits of the water bath if doing it that way. The water bath surrounds the cheesecake to not only prevent cracking with the steam, but also to aid in even baking. The water bath ensure thats the pan cooks evenly on all sides!

  21. Bianca

    Followed the directions and this turned out absolutely amazing. My boyfriend even commented on the texture, saying it was smooth and not lumpy! Am saving this in my recipe book and will make again! Thanks for this amazing recipe!

  22. Patricia

    I followed the recipe exactly, and this (the first cheesecake I’ve ever made) turned out perfectly! Thank you for this recipe with all the tips and excellent instructions!!!

  23. Koyuk

    Great recipe, thanks heaps!
    However, I’m often confused with US measurements, and
    didn’t get the 4 packages of 8 ounce as 32ounce, and instead used 8 ounces cream cheese only ? Let’s see how it turns out after cooling overnight.
    Anyway, that’s my fault, will surely try again one more time

  24. Felice

    My niece made this recipe for Thanksgiving. It was delicious so I tried this recipe for a party. It was the first time I made a full cheesecake. i usually make little bite sized cheesecake desserts. This was delicious. Having a small dinner party and don’t want too much of one type of dessert. Wondering if this recipe can be cut in half to make a smaller version. Also wondering what I could use instead of a spring foam pan for the smaller cake size. Any ideas would be greatly welcome.

  25. Alanna

    This recipe is fantastic! I used it for a family gathering and everyone raved about how yummy it was! I am wondering what is the best way to transport this without using one of my springform pans? I’d like to bake another one without worrying about bringing my pan home at the end of the evening. Any tips or suggestions would be very helpful

  26. Alan

    Hello,

    If we generally prefer cheesecake to be more firm than creamy, in what way would we alter this? I look forward to your reply and thank you for your time.

  27. Jimmi

    The first time I made this cake it came out perfect. I’ve not been able to replicate it since then. Everything is great until I take it out of the water bath and discover water has managed to seep in and destroy the crust. I use heavy duty aluminum foil, nearly to the top of the springform pan. I even doubled it this time and water somehow still managed to get in. Not sure how to prevent this and it’s not cheap to make just to have it get ruined.

    1. Shelly

      Try adding a little less water, possibly? Honestly, the only way the water can get in, is if it leaks through the foil. I wish I had better advice for you! I will say, I use this pan (https://rstyle.me/n/ddi5ngca2i7), and you can’t tell from the picture, but it is elevated inside the pan, like a stage, so the crust sits higher than the base of the pan, if that makes sense, and I really feel like that helps!

    1. Shelly

      I have never made this recipe using vegan cream cheese. I am not sure how it bakes comparatively. I wish I could be more help, but if you try it, let me know!

  28. I am planning on a rum and raisin cheesecake. Do you think it will be fine to simply add 1/4 cup of rum and the raisins without altering any of the other ingredients?

    1. Shelly

      I would use rum extract instead! That way you’ll get the flavor but the texture of the cheesecake won’t be altered! The raisins will be fine!

      1. KAT

        Just a follow up to say I didn’t have rum extract and I used 1/4 cup of overproof rum with 1 cup of rum soaked raisins and it was PERFECTION!

  29. CeiAra

    I used this recipe but altered it a bit to use in a glass pie dish and to be used with Greek yogurt instead of sour cream. It was absolutely delicious! Instead of 4 containers of cream cheese I used 2. And I used 3/4 cup of sugar instead of 1 cup and 3/4 cup of strawberry Greek yogurt instead of the sour cream. It was so good and a lighter consistency, which I loved and have had a hard time not eating all of it by myself! Thanks for the great directions!!

    1. Shelly

      I don’t use convection mode for this recipe. If you do use convection mode it will cook more quickly for sure. Also yo could tent a piece of foil of the top to prevent that from happening in the future.

  30. Bonnie

    Hello! All I have is a 10″ springform pan, would it be by to decrease bake time or increase recipe? Any suggestions appreciated!! Thanks

  31. tammie

    Looking to make a 12 inch..
    Want to use 6 blocks of cream cheese..
    Would you suggest dividing recipe in half to figure amounts and up those another third more?? Hope that makes sense??

    1. Shelly

      Sounds like you want to increase the entire recipe by 50%? You wold need to increase everything else by 50% as well. You will need to adjust the pan size to accommodate the larger portion as well as increasing the bake time. I have never made this recipe that much larger, so I can’t speak on the exact bake time you will need, as it also depends on the pan size you use 🙂

  32. Chris

    Some recipes suggest turning off the oven when cheesecake is done and leaving cheesecake in over for 1-2 hrs before removing cheesecake from the oven. Would that be a benefit or detriment to this cheesecake.
    This is the first time I have made this cheesecake; it is in the oven as I write; I am looking forward to enjoying the results.

    1. Shelly

      I have used that method before, it’s actually the way my mother in law taught me! But I wanted to develop a recipe that you didn’t have to do that, so it’s not necessary here!

  33. Becky

    Used this recipe for my first time ever baking a cheesecake and it was THE BEST cheesecake I’ve ever had. Ever. Evvvvvver. Making it again for the annual Christmas Eve family get together and can’t wait to devour as much as humanly possible. Thank you for sharing such a marvelous desser and fool proof instructions for first time cheesecakers!
    Happiest of Holidays!

  34. Van

    I used a different Crust! I used Oreo mint cookies which I made into crumbs. Used the exact cheesecake filling recipe calls for. Top with sour cream mixture then shaved peppermint bark curls and lightly drizzled melted semi sweet chocolate across cake. Very festive and Christmas themed!

  35. Ryan Matson

    I tried this and i added a packet of instant apple cider to the mix and then covered it with apple pie filling and a drizzle of caramel

    1. Shelly

      Hi! DId you rate the recipe without baking the cheesecake? Just wondering why? The recipe works beautifully. I’d love it if you tried my method!

  36. Gigi J.

    I thought it was an excellent recipe. I made it with gluten free Graham crackers and,they rest was GF! I also added a little lemon juice to brighten the flavor and it was a big success. Also, the tips were so helpful. Thanks! Going to be my go to recipe from now on.

  37. Diana

    Made this for Christmas Eve to share with my family as I always get tasked with making cheesecake/dessert for family get-togethers. This is probably the best recipe I’ve tried. It was fantastic and the first time my cheesecake didn’t crack! The bit of salt in the crust really made it. Thank you so much for sharing this!

  38. Ange

    I made this Christmas eve for a Christmas day pud. I’ve never made a cooked cheesecake before but this was so simple to do and absolutely delicious. We don’t have Graham crackers in England so I used McVities digestives and butter without adding extra sugar to the base.
    I had so many compliments…and a request for a second cheesecake instead of a birthday cake from my husband!

    1. Brittany

      I am going to try this recipe and have a quick question . If I use a standard pie pan rather than the springform pan, do I still need to wrap the bottom of the pan in foil prior to placing it in the water? Please let me know. Thanks so much!

  39. Daniel

    I have tried many cheesecake recipes and this is by far the best. Huge hit at in laws Christmas party. I did a fresh blueberry sauce for the top.. it will be my go to every time!!

  40. Cristy

    Best cheesecake recipe ever! Light, creamy and fluffy… Just the way cheesecake should be! I topped mine with guava marmalade and there were no leftovers 🙁

  41. Margaret

    I couldn’t find my cheesecake recipe, so I decided to try this one, on Christmas Eve, without doing a trial bake and it turned out amazing, I’m baking it again today for a NYE party by request. I will no longer be looking for my old CC recipe.

  42. Ruth Northcroft

    I made this cheesecake the day before Christmas for Christmas dinner. It was delicious. I’ve made cheesecakes before but this one is a keeper. It’s my new favourite recipe.

  43. Ramza

    this recipe is fantastic! i made a little strawberry gelatin topping and my friends said it was the best cheesecake they’ve ever had!

  44. Shaina

    Hi, I want to try make a white chocolate cheesecake out of this recipe. If I susbtitute some of the sugar for some melted white chocolate, do you think it would work? Thanks

  45. Rhonda

    My mom wanted a cheesecake for Christmas so of course I made her one. I used this recipe and it was the best most beautiful and delicious cheesecake I have ever made! It was creamy, luscious, rich and such a depth of flavor! Absolutely perfect!
    I made it just like the recipe says. Sheer perfection!

  46. Angela

    I’m a cheesecake lover but I cannot figure out what I did wrong… I followed the directions… other than the springform pan (I don’t have one)…the top is brown and looks nothing like a smooth ctramy cheesecake.

  47. Victoria

    This is my first time to your site…. and the last.
    Try printing off the recipe…. it’s all broken up because of the stupid ads….

  48. Yanna

    Hello, I am looking forward to making this! Quick question..what type of sour cream should I use? Or what do you recommend? By type of sour cream i mean 14% , low fat, etc. Hope to hear from you 🙂 thanks!

  49. Hayley

    This recipe totally lives up to its name!
    Is there a way to adapt using Baileys? I love Baileys cheesecake but I’m yet to find a great recipe.

  50. Larryl

    How do you remove the Cheesecake from the Springform pan bottom? Followed the recipe, pressing the crushed Graham Crackers (15 full crackers) into the pan bottom. After cooking and refrigerating the Cheesecake overnight, was able to remove the Springform sides OK, but the Graham Cracker crust is stuck to the bottom. Should I have greased the bottom of the pan or used parchment paper as a liner before cooking? Going to have to leave the pan bottom with the cake now until the cake is eaten.

  51. Carol

    I have made this cheesecake twice, perfect both times. Would like to do a chocolate version. Would you recommend melted chocolate or maybe add cocoa? Definitely my “go to” recipe for cheesecake!

      1. Emma

        Interested in seeing the chocolate one. I just made a different recipe for chocolate cheesecake and it did not turn out good. It was like eating whipped cream cheese with a hint of chocolate. However it only called for 2 blocks of cream cheese, it was a no bake version. Does baking it take away that cream cheese taste? Just wondering seeing as your regular recipe is 4 blocks (with the same amount of other ingredients)

        1. Shelly

          I feel like the chocolate flavor in this is definitely stronger than the cream cheese flavor, but it’s definitely cheesecake, if that makes sense? And the texture of this recipe is a little denser than my Perfect Cheesecake recipe, due to the melted chocolate. I really like adding the melted chocolate instead of all cocoa powder, because i love the flavor more. I tested it with all cocoa powder, all melted chocolate and a few other versions and feel like this is the best of both worlds!

  52. Elaine

    The recipe is so wonderful and I don’t like graham crackers. I just didn’t eat that part. But you are missing lemon … for the tang of tart of the cake.

    I have been eating cheese cake for a very long time and find that it is one of the elements that imparts such a flavour that you need to incorporate it in the recipe!

  53. Desray Wesson

    This is my go to cheesecake recipe, perfect every time. Instead of sour cream, I add crepe fraiche with fresh lemon juice and lemon rind. My family claims it’s the best cheesecake they have ever tasted.
    Regards
    Desray
    Cape Town

  54. Esna

    I have made two around Christmas and both came out great. I was like so many other peeps, scared of baking a cheese cake, to much work for having to through it away in the end. Tonight I am taking on my third, and this time with confidence. Thank you, thank you thank you.

  55. First let me say I usually hate having to sift through blogs to find the actual recipe I clicked on the link to find. However, your tips were great! And you explained why we need to do these tips. Very helpful!
    Second, this is not only the best cheesecake I’ve ever made. It’s the best cheesecake I’ve ever had! I used a hand mixer, so I really took your “don’t overmix” tip to heart! I kept invisioning my high school Home Economics teacher telling us to only mix the muffin batter until it was all mixed together. The result was a super creamy cheesecake! Thanks for the tips and the recipe!

    1. Shelly

      Ahhh so glad you liked it!!! Thanks for the comment, it will for sure help folks who have questions about using a hand mixer!

  56. Michala

    just perfect:-) I don’t like cornstarch or flower that is often added in other recipes to the cheese part of cheescake a this recipe with tips as “don’t overmix” it is simple a with great result. I was lazy to wrap the pan into the foil, so I put pan full of water to the bottom of the oven not immersing the pan with cheescake into it. Worked well.
    For those who don’t like crackers, I use this batter instead: 1/3 cup of butter, 1/3 cup of sugar, 1 egg, 1 1/4 cup od all purpose fllower. Mix all together, place on the bottom of the pan (very thin layer) and bake for 5 minutes at 450°F.

  57. Samantha

    Please keep in mind to use a bigger springform pan not a 8 inch. I used a 8 inch and it was a terrible mistake I had to take it out after 50 minutes of cooking and cut off the entire top and scoop out some of the filling because it was still completely raw.

  58. Rhonda Fannin

    This is by far the absolute BEST cheesecake recipe I have ever made!! Silky smooth, rich and decadent! I will never use another one!!

  59. Alex

    I ahemmade 3 cheesecakes so far and I had never made a cheesecake before. They are perfect!! I am wondering if you happen to know how we could add pumpkin without changing the perfect consistency of this recipe?

  60. Tamara

    Hi! i just made this recipe but the batter was much looser then what is seen in the pictures. This is my first time ever making a cheesecake and was so excited by all the positive feedback. I followed the ingredients and directions but maybe I’m missing something? Any suggestions?

  61. DJ

    Just to let you know, I’ve never homemade a cheesecake before. The recipes were much too intimidating. My Brother-In-Law wanted lasagna and a cherry cheesecake for his Birthday. Since we’re in our 50’s & 60’s we don’t do presents, we just enjoy a good meal and each other’s company . We live in a very rural area, you know, 30 miles to the nearest Walmart who didn’t have a spring-form pan in stock, and at least an hour to a town with anything other than wally world to shop at. Anyway, my quandary was the pan. I decided to use a clear glass, 9X13, Anchor Hocking, sheet cake pan and hoped for the best. I followed this recipe but added 2 tsp Real Lemon juice to mixture and a little more sugar since my family likes everything sweet. I put my cake on a full sized sheet pan and added hot water to the pan till it was about 1/2 full then somehow managed to get it to the oven without dropping and spilling everything. First time using a water bath. Next time I’ll put the pans in the oven first, then add water, lesson learned. I was going to cook for 40 minutes, check, then babysit til I thought it was done. I work from home and got caught on a call and let it cook for 50 minutes. It looked over-baked because it didn’t “jiggle” but it wasn’t browned or cracked so I was VERY HAPPY. At that point I thought, win, lose or draw they are GOING to eat it! In this house the rule is: “If Momma cooks it you’d better eat it!” Anyway, long story short everyone loved it! The cheesecake was creamy, not gritty and everyone thought the taste was really good, not too tart or bland. So this recipe is definitely a keeper! I know I’ll be making it again since it’s my husband’s second favorite cake behind Italian Wedding Cake. THANK YOU SO MUCH FOR SUCH AN EASY AND TASTY RECIPE! P.S. I vary rarely write reviews and apologize if this one got a bit long but wanted you to know I’m over my fear of making cheesecakes now.

    1. Shelly

      Thank you so much for the thoughtful comment! I am so glad that you made it and loved it. The adaptations you made definitely will be helpful to others 🙂

  62. Michelle

    I would like to add crushed mini eggs to this for an easter cake.
    Is this cake very sweet? Should I half the sugar if adding the mini eggs to it?

  63. Marcy

    Just made this recipe for my sister’s birthday. Everyone loved it and wanted the recipe. Will be making it again and it is my go-to cheesecake recipe from now on. Thank you so much!

  64. Wislynn

    I made this for my family there was none left to store !! It was so delicious it was my first time making it . Thank you for the recipe!!!

  65. Ajita

    Hi, made cheese cake using your recipe, turned out very well, topped it with Blueberry Compote…looks yummie and tastes the same.Thanks for all the details?

  66. Bruce

    I am a guy and I have never really baked anything. I thought I would try my hand at this recipe since it looked so good. I have never written a comment on a cooking site before. I followed this recipe exactly and the result was fantastic! I can honestly say it is the best cheesecake I have ever eaten and I made it myself. Hey, if it turns out great for me, anybody can do it!!!! Highly recommend this to anyone.

  67. Mae

    Hi! It will be my first time to bake (ever)! Can i use a 9″ glass pan as I don’t have a springform pan? If yes, how high should the temperature be and how long should it bake in the oven? Thanks!

      1. Mae

        It’s just 1.25 inches deep versus a 2.5-3-inch deep springform pan. How high should the temperature be and how long should it bake in the oven? Thanks!

  68. Sam

    Hi There,
    I’m about to make this for a birthday and I wanted to add some blueberry topping or something to it. At what point do I add the topping?
    Before going in the oven, warm out of the oven, once it cools, after the fridge?
    Thanks so much, can’t wait to try it

    1. Shelly

      If it’s just topping, add it on after it’s baked and chilled! If you are wanting it to be swirled into the top of the cheesecake, do that before baking 🙂

  69. Lisa

    This is 5-star cheesecake! Followed recipe exactly, and he cheesecake was IMPRESSIVE! Crust was wonderful, and creamy cheesecake was the perfect sumptuous bite! Follow this and you can’t go wrong.

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