If you’re looking for a timeless dessert that’s rich, creamy, and absolutely irresistible, this classic cheesecake recipe is the perfect choice. With a buttery graham cracker crust and a silky-smooth filling, this homemade cheesecake rivals any bakery version—without the hefty price tag. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, this foolproof recipe guarantees a decadent dessert every time. Plus, with endless topping options like fresh berries, chocolate drizzle, or whipped cream, you can customize it to suit any craving. Get ready to impress your family and friends with a cheesecake that’s as beautiful as it is delicious!
Ingredients
- Nonstick cooking spray
- 7 oz. graham cracker
- 2 cups sugar, plus 1 tablespoon, divided
- 5 tablespoons unsalted butter, melted
- 32 oz. cream cheese, room temperature
- ½ cup heavy cream
- 2 cups sour cream
- 5 tablespoons all-purpose flour
- 1 pinch kosher salt
- 1 teaspoon vanilla extract
- 4 large eggs
- toppings (if desired)
Preparation
- Preheat your oven to 350˚F. Grease a 10-inch springform pan with nonstick spray.
- In a food processor, combine the graham crackers, 1 tablespoon of sugar, and the melted butter. Pulse to combine until the texture is similar to wet sand.
- Press the graham cracker crumbs firmly into the prepared pan with the bottom of a glass, creating a dense even layer about ¼ inch thick.
- Bake for 8-10 minutes, until golden brown. Transfer to a wire rack and let cool to room temperature.
- In a large bowl, combine the cream cheese, remaining 2 cups of sugar, and the salt. Use an electric hand mixer to blend until well-combined and fluffy.
- Add the heavy cream and beat to incorporate.
- Add the sour cream, flour, salt, and vanilla extract; beat to combine.
- Add the eggs, 1 at a time, and mix until fully combined. Do not to over-beat. The mixture should be smooth and creamy.
- Pour the cream cheese mixture into the cooled crust.
- Wrap the outside of the springform pan tightly with foil and place the pan in a large baking dish. Fill the dish with 1 inch of boiling water.
- Gently transfer the baking dish to the oven and bake for 1 hour.
- Without opening the oven door, turn off the heat and let the cheesecake rest for 1 hour.
- Remove the springform pan from the baking dish and unwrap the foil. Run a small knife gently around the outside of the cheesecake to loosen it from the sides of the pan.
- Cover the pan with plastic wrap and place in the refrigerator; leave overnight.
- Remove the cheesecake from the refrigerator and release the springform pan.
- Enjoy as is, or top with cherry or blueberry pie filling, fresh berries, chocolate sauce, whipped cream or your favorite topping.
- Serves 8.