Best Classic Cheesecake

Rich and dense, ultra-creamy, and subtly sweet, this classic cheesecake with a graham cracker crust is a decadent treat. Follow this foolproof method with expert technique tips to make a perfect cheesecake that doesn't sink, crack, burn, or curdle. Get creative with the toppings — serve with chocolate ganache, caramel sauce, whipped cream, fresh fruit, or cherry pie filling!

• Preparation Time: 30 mins
• Cooking Time: 1 hr 40 mins
• Total Time: 2 hr 10 mins
• Calories: 497 Calories

Ingredients

• 1 ½ cups white sugar
• 2 tablespoons white sugar
• 1 tablespoon vanilla extract
• 1 cup graham cracker crumbs
• ¼ cup unsalted butter, melted
• 1 (21 ounce) can cherry pie filling (Optional)
• 4 large eggs, at room temperature
• 4 (8 ounce) packages full-fat cream cheese, at room temperature
• 1 cup full-fat sour cream, at room temperature

Recipe Instructions

Step 1

Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.

Step 2

Combine graham cracker crumbs, melted butter, and sugar for crust in a bowl until mixture resembles wet sand. Transfer to the prepared pan. Use the bottom of a measuring cup to press crumbs firmly into an even layer.

Step 3

Bake crust in the preheated oven until golden brown, 8 to 10 minutes. Remove from the oven and let sit on a wire rack until completely cool. Leave the oven on.

Step 4

While the crust is cooling, beat cream cheese in a stand mixer fitted with the paddle attachment on low speed until smooth.

Step 5

Add sugar, sour cream, and vanilla. Scrape down the bottom and sides of the bowl and continue to beat until combined.

Step 6

Gently whisk one egg with a fork in a small bowl; add to the cream cheese mixture and beat just until combined. Repeat with each remaining egg, whisking and adding just one at a time.

Step 7

Remove the bowl from the stand mixer and firmly bang it on the counter a few times to release any large air bubbles.

Step 8

Place the springform pan (with the cooled crust) in an oven bag. Fold down the excess and wrap the pan in a layer of heavy-duty aluminum foil. Pour cheesecake mixture into the pan.

Step 9

Place the springform pan in a large roasting pan and move it to the lower rack of the oven. 

Step 10

Pour 2 inches of boiling water into the roasting pan. Bake cheesecake until edges are puffed and surface is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 ½ hours. Tent the cheesecake with a sheet of foil if the top is browning too much during baking.

Step 11

Turn off the oven; keep the oven door closed and let the cheesecake cool slowly for 2 hours.

Step 12

Remove from the oven. Take the springform pan out of the water bath and set it on a cooling rack; let sit until it comes to room temperature, about 2 more hours. Place in the refrigerator until fully set, 8 hours to overnight.

Step 13

Run the tip of a knife around the edges of the pan. Unhinge the lock and remove the pan sides. Use a warm, clean knife to cut every slice. Top slices with cherry pie filling. Keep leftovers in the refrigerator.