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Classic Cheesecake

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A rich, creamy, and smooth classic cheesecake with a buttery graham cracker crust — perfect for any special occasion or indulgent treat.

Ingredients

Scale
  • 1 and 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 1/2 cup unsalted butter, melted
  • 4 (8-ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 2/3 cup sour cream
  • 2/3 cup heavy cream
  • 1 tablespoon all-purpose flour (optional, for stability)

Instructions

  1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with foil to prevent leaks.
  2. In a bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture into the bottom of the prepared pan.
  3. Bake the crust for 10 minutes. Remove from oven and let cool while preparing the filling.
  4. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
  5. Add 1 cup of sugar and vanilla extract; mix until combined.
  6. Beat in the eggs one at a time, mixing just until blended. Do not overmix.
  7. Add sour cream and heavy cream, mix on low speed until smooth. If using, stir in the flour.
  8. Pour the filling over the crust in the springform pan.
  9. Bake in the preheated oven for 55-70 minutes or until the center is just slightly jiggly.
  10. Turn off the oven and let the cheesecake cool inside with the door cracked open for 1 hour.
  11. Remove from oven and chill in the refrigerator for at least 4 hours or overnight before serving.

Notes

  • Use room temperature ingredients for a smoother filling.
  • Baking in a water bath helps prevent cracks.
  • Chill the cheesecake fully before slicing for best results.
  • Top with fresh berries, whipped cream, or a fruit compote if desired.

Nutrition

Keywords: classic cheesecake, creamy cheesecake, dessert, baked cheesecake

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