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Sliced cheesecake on a cake stand, topped with fresh berries and mint, with crumbs scattered on the table.

The Best Cheesecake Recipe – Creamy, Rich & Irresistible

This creamy and rich cheesecake features a buttery graham cracker crust and smooth, tangy filling baked to perfection and chilled overnight.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
1 Hour 6 hours
Total Time 9 hours
Course Dessert
Cuisine American
Servings 12
Calories 5402 kcal

Equipment

  • 9-inch springform pan
  • Stand or hand mixer
  • Large roasting pan (for water bath)
  • Mixing bowls
  • Spatula

Ingredients
  

For the crust:

  • 2 cups graham cracker crumbs
  • ½ cup unsalted butter melted
  • 2 tbsp granulated sugar

For the filling:

  • 4 8 oz packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 1 tsp vanilla extract
  • 4 large eggs

Instructions
 

  • Preheat oven to 325°F (160°C).
    A hand adjusts an oven dial to 325°F with the oven door slightly open and baking tools on the counter.
  • In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press into a 9-inch springform pan. Bake for 10 minutes. Let cool.
    Graham cracker crumbs, sugar, and melted butter being mixed in a bowl and pressed into a 9-inch springform pan.
  • Beat softened cream cheese until smooth. Add sugar, then mix in sour cream and vanilla.
    Softened cream cheese being beaten in a bowl, with sugar, sour cream, and vanilla ready to be added.
  • Add eggs one at a time, mixing on low speed just until combined.
    Eggs being added one at a time into cheesecake batter in a mixing bowl.
  • Wrap springform pan in foil and place in a large roasting pan. Pour in hot water halfway up the sides.
    A foil-wrapped springform pan placed in a roasting pan, with hot water being poured halfway up the sides.
  • Bake for 55–65 minutes or until the center is set but slightly jiggly.
    Cheesecake baking in the oven with a gently set center, still slightly jiggly.
  • Turn off the oven, crack the door, and let it cool inside for 1 hour.
    Cheesecake cooling inside the oven with the door cracked open.
  • Remove, cool to room temperature, then refrigerate overnight.
    Freshly baked cheesecake cooling on a wire rack with a note to cool to room temperature before refrigerating.
  • Slice with a warm knife and serve with desired toppings.
    A smooth slice of cheesecake being lifted from the cake, topped with fresh berries and strawberry syrup.

Notes

  • Ensure all ingredients are at room temperature before starting.
  • Avoid overmixing the batter to prevent cracks.
  • Wrap and freeze individual slices for up to 2 months. 
Keyword baked cheesecake, Best cheesecake recipe, creamy cheesecake, New York cheesecake, rich cheesecake