Easy Cheesecake Recipe

Cheesecake is one of those recipes that can be intimidating but it doesn’t have to be. Making cheesecake at home can be super simple with the right technique and attention to detail. In this post, I’m going to show you how to make the best cheesecake ever with step-by-step instructions.

The end result is a creamy cheesecake in a buttery graham cracker crust. And once you’ve mastered this basic recipe, you’ll be excited to make variations like pumpkin cheesecake or brownie cheesecake.

Why You’ll Love This Cheesecake Recipe

Here are a few reasons I truly believe this is the best cheesecake recipe out there.

• Perfect for beginners. There’s nothing complicated about this recipe, so even if you’ve never made a cheesecake before you’ll be able to follow along just fine. Plus I have lots of tips below as well.
• Only a few ingredients. There’s just a handful of ingredients in both the crust and the filling. Most of them are pantry staples too!
• Easy to customize. Once you have this base recipe down, you can experiment with different variations. You can also add fun toppings, like chocolate sauce or cherry pie filling.

Craving more cheesecake? Check out my mini cheesecakes, sour cream cheesecake, and no bake cheesecake too!

What You’ll Need

Let’s start with a quick look at the ingredients for this cheesecake recipe. (See the recipe card at the bottom of this post for amounts.) There is nothing complicated here! Simple ingredients often make the most amazing desserts. Here’s what you’ll need:

• Graham crackers – Crushed into crumbs for the graham cracker crust.
• Butter – Helps to hold the crust together.
• Sugar – Used in both the crust and the cheesecake filling.
• Salt – Balances the sweetness in the crust.
• Cream cheese – Be sure to use full-fat cream cheese. Reduced fat does not have the same consistency and can make the filling runny.
• Sour cream – Adds the classic cheesecake tanginess to the filling.
• Vanilla extract – For flavor.
• Eggs – Help to hold the cheesecake filling together.

How to Make a Cheesecake

So are you ready to make cheesecake? I’m breaking down all the easy steps for you…Let’s do this!

• Prepare the pan. Double wrap the bottom of your 9- inch springform pan with foil, ensuring the layers are overlapped to prevent water from getting into the pan. Preheat the oven to 350F.
• Make the crust. Combine the graham cracker crumbs, butter, sugar, and salt. Press into the bottom and up the sides of the pan.
• Bake the crust. Bake for 8-10 minutes, until lightly golden. Set aside.

• Make the cheesecake filling. Mix the cream cheese and sugar on medium until smooth. Turn the speed to low and add the sour cream and vanilla. Scrape the sides of the bowl as necessary. Add the eggs one at a time, until just mixed. Pour the filling into the crust and spread evenly.
• Add the water bath. Place the springform pan in another large pan. Fill 3/4″ inch deep with very hot water.
• Bake. Bake the cheesecake for 60-70 minutes, until the center is almost set. Run a knife around the rim to gently loosen the cake.
• Cool. Cool the homemade cheesecake at room temperature for an hour, then cover and refrigerate for 6 hours or overnight.
• Enjoy. Release the sides of the springform pan before slicing.

How to Use a Water Bath (Easy Method)

Intimidated by the water bath portion of this easy cheesecake recipe? Don’t be! It’s actually super simple!

• Wrap the pan tightly with foil. First, 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!
• Set the springform pan in a larger pan. Once you’ve added the cheesecake filling to the pan, you’ll want to place it in a larger pan. I use my half sheet pan but you can use any shape, as long as the spring form fits inside.
• Add water. Pour very hot water into the larger pan. Just make sure to not pour it higher than the foil! 3/4 inch is the sweet spot for me.

How do I know when my cheesecake is done?

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.

Tips for Success

• Pre-bake your crust! It only takes a few extra minutes and ensures you have a sturdy crust that won’t get soggy.
• Make sure all your ingredients are at room temperature. This includes the eggs, cream cheese, and sour cream. Room-temperature ingredients will combine much easier, which will result in a cheesecake flipping without lumps.
• Don’t over mix your cheesecake. This is one of the most important tips for making a homemade cheesecake. Over mixing will incorporate too much air into the filling and cause it to crack as it’s baking.
• Don’t open the oven. Resist all temptation to open the oven before the 60 minute mark, as you want all the hot air inside to cook the cheesecake.
• Avoid overbaking. The cheesecake should still be a bit jiggly in the center. Overbaking can cause the cheesecake to crack.
• Don’t skimp on chill time. And don’t go straight to the fridge either. You need to let your cheesecake chill for at least an hour at room temperature before covering and refrigerating.

What do I do if my cheesecake cracks?

All is not lost if you see a crack in your cheesecake! Usually, this is just a cosmetic thing. To fix it you can top your cheesecake with whipped cream, or with cherry pie filling. The crack will be hidden and your cheesecake will still taste amazing!

Cheesecake Topping Ideas

Now, don’t get me wrong – you can enjoy this cheesecake exactly as it is. And it will be absolutely delicious! But if you want a little something extra, here are a few ideas:

• Chocolate syrup
• Caramel sauce
• Fresh berries
• Cherry pie filling
• Fruit compote
• Chocolate shavings
• Peanut butter sauce

How to Store

• Store in the fridge: Cheesecake can be stored in the fridge for up to 5 days. Keep it in the springform mold to hold its shape and cover it with saran wrap until you plan to serve it. Wait to add your toppings, if any, until you serve it.
• Can I freeze it? Yes! To freeze your cheesecake allow it to cool completely on the stovetop and set in the fridge. Then you can freeze it by wrapping it in a couple of layers of plastic wrap, plus a couple of layers of tin foil. Cheesecake will keep in the freezer for a few months. When you are ready to eat your cheesecake, transfer it to the fridge to thaw overnight.

More Cheesecake Recipes to Try

• Sugar Cookie Cheesecake
• Lemon Meringue Cheesecake
• Peanut Butter Cup Brownie Cheesecake
• Boston Cream Pie Cheesecake
• Smores Cheesecake