This cheesecake is the one I always turn to when I want something classic, rich, and absolutely flawless. It’s smooth, dense, and creamy, with a buttery graham cracker crust that holds everything together perfectly. Every bite melts in my mouth, and honestly, it tastes even better than the ones I’ve ordered at the Cheesecake Factory.
Why You’ll Love This Recipe
I love this cheesecake because it strikes that perfect balance between creamy and firm. The filling is velvety and luxurious, while the crust adds a subtle crunch. It’s impressive enough for special occasions but easy enough for me to make at home. Plus, I can prepare it in advance, chill it, and it still tastes freshly baked when I serve it.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the crust:
2 cups (198 g) graham cracker crumbs
1/3 cup (67 g) granulated sugar
7 tablespoons (99 g) unsalted butter, melted
For the creamy cheesecake filling:
5 blocks (40 oz total) full-fat cream cheese, room temperature
1 1/2 cups (300 g) granulated sugar
1 tablespoon pure vanilla extract
5 large eggs, room temperature
3 large egg yolks, room temperature
1/2 cup (113 ml) heavy cream, room temperature (I sometimes use 3/4 cup for an extra creamy texture)
Directions
I begin by preheating my oven to 350°F (177°C). I lightly spray a 9-inch springform pan with nonstick spray and wrap the outside of the pan with several layers of heavy-duty aluminum foil. This helps keep water out during baking.
In a mixing bowl, I combine the graham cracker crumbs, sugar, and melted butter until the mixture resembles damp sand. Then I press it firmly into the bottom of the prepared pan.
I bake the crust for about 8 minutes, then let it cool on a rack while I prepare the filling.
In a large bowl or stand mixer, I beat the cream cheese until it’s smooth and creamy, scraping the sides as needed.
I add the sugar and vanilla and beat again until fully combined.
Next, I add the eggs and yolks one at a time, mixing after each addition until just incorporated.
I pour in the heavy cream and mix on low speed until the batter is smooth and silky.
I pour the cheesecake batter over the crust and smooth the top with a spatula.
I place the springform pan inside a large roasting pan and fill the outer pan with about 2 inches of hot water to create a water bath.
I bake the cheesecake for 1 hour and 10 minutes, until the edges are set and the center still jiggles slightly.
Once baked, I turn off the oven and let the cheesecake rest inside for 45 minutes without opening the door.
I remove it, run a knife around the edge, and allow it to cool completely before covering and refrigerating for at least 8 hours, preferably overnight.
When I’m ready to serve, I use a sharp knife dipped in hot water for clean slices and sometimes top each piece with whipped cream or fruit sauce.
Servings and Timing
This recipe makes one 9-inch cheesecake, serving about 12 slices.
Prep Time: 30 minutes
Bake Time: 1 hour 10 minutes
Cooling and Chilling Time: 8 hours
Total Time: Approximately 9 hours 40 minutes
Variations
Sometimes I like to experiment with different flavors. A teaspoon of lemon juice gives a light tang, while 1/2 cup of Baileys Irish Cream adds a luxurious twist for the holidays. When I crave something chocolatey, I stir in 2 tablespoons of cocoa powder and a bit of sour cream to maintain the creamy texture. I also love swapping the graham crackers for crushed Biscoff cookies or Oreos to change up the flavor of the crust.
Storage/Reheating
Once completely cooled, I wrap the cheesecake tightly in plastic wrap and store it in the fridge for up to 5 days. When I want to save it for later, I wrap it in two layers of plastic wrap and one layer of aluminum foil, then freeze it for up to 2 months. To serve, I thaw it overnight in the refrigerator. I never warm it in the microwave because that would ruin its smooth texture.
FAQs
How do I keep my cheesecake from cracking?
I always use a water bath and let the cheesecake cool gradually in the oven. This helps maintain moisture and prevents cracks from forming.
Can I use low-fat cream cheese instead of full-fat?
I don’t recommend it. Low-fat cream cheese changes the texture and makes the cheesecake less creamy and rich.
Can I skip the water bath?
Technically yes, but I prefer not to. Without the water bath, the cheesecake can dry out or crack on top.
Can I make mini cheesecakes with this recipe?
Absolutely. I pour the batter into lined muffin tins and bake for 18–20 minutes for perfect mini versions.
What toppings go best with this cheesecake?
I love topping it with whipped cream, chocolate ganache, raspberry sauce, or fresh berries for a simple yet elegant finish.
Conclusion
Every time I bake this creamy cheesecake, it reminds me why it’s my favorite dessert of all time. The rich, smooth filling paired with that golden graham cracker crust is simply irresistible. It’s perfect for holidays, birthdays, or just when I want to treat myself. Once I mastered this recipe, I knew I’d never need another — it’s the ultimate cheesecake experience.
This cheesecake is the one I always turn to when I want something classic, rich, and absolutely flawless. It’s smooth, dense, and creamy, with a buttery graham cracker crust that holds everything together perfectly. Every bite melts in my mouth, and honestly, it tastes even better than the ones I’ve ordered at the Cheesecake Factory.
Ingredients
For the crust:
2 cups (198 g) graham cracker crumbs
1/3 cup (67 g) granulated sugar
7 tablespoons (99 g) unsalted butter, melted
For the creamy cheesecake filling:
5 blocks (40 oz total) full‑fat cream cheese, room temperature
1½ cups (300 g) granulated sugar
1 tablespoon pure vanilla extract
5 large eggs, room temperature
3 large egg yolks, room temperature
½ cup (113 ml) heavy cream, room temperature (I sometimes use ¾ cup for extra creaminess)
Instructions
Preheat your oven to 350 °F (177 °C). Lightly spray a 9‑inch springform pan with non‑stick spray, and wrap the outside of the pan with several layers of heavy‑duty aluminium foil (to protect from water if using a water‑bath).
In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter until the mixture resembles damp sand. Press the mixture firmly into the bottom of the prepared pan.
Bake the crust for about 8 minutes, then remove and allow it to cool on a rack while preparing the filling.
In a large bowl or stand mixer, beat the cream cheese until smooth and creamy, scraping the sides as needed.
Add the sugar and vanilla and beat until fully combined.
Next add the eggs and yolks one at a time, mixing after each addition until just incorporated—don’t overmix.
Pour in the heavy cream and mix on low speed until the batter is smooth and silky.
Pour the cheesecake batter over the crust in the springform pan and smooth the top with a spatula.
Place the springform pan inside a large roasting pan. Fill the outer pan with about 2 inches of hot water to create a water‑bath (this helps bake gently and avoid cracks). Bake for 1 hour and 10 minutes, until the edges are set and the center still jiggles slightly when the pan is tapped.
Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for 45 minutes, so it cools gradually.
Remove the cheesecake from the oven, run a knife around the edge of the pan, and let it cool completely on a rack before covering and refrigerating for at least 8 hours — preferably overnight.
When ready to serve, use a sharp knife dipped in hot water for clean slices. Optionally top each piece with whipped cream, fruit sauce, or fresh berries.
Notes
Make sure all your ingredients (cream cheese, eggs, yolks, cream) are at room temperature for the smoothest texture and to avoid lumps or cracking.
Use a water‑bath (bain‑marie) or at least a pan of hot water in the oven to maintain humidity and gentle heat. This technique helps prevent cracks. :contentReference[oaicite:0]{index=0}
Avoid over‑mixing, especially after adding the eggs—too much incorporated air can cause cracking. :contentReference[oaicite:1]{index=1}
After baking, cool slowly — leave the cheesecake in the hot oven, door cracked, to discourage sudden temperature shock and potential cracks. :contentReference[oaicite:2]{index=2}
Use full‑fat cream cheese for the best creamy, rich texture—low‑fat substitutes tend to affect body and consistency.
Run a knife around the edge of the cheesecake after cooling but before refrigerating — this helps prevent the cheesecake from sticking and cracking as it contracts slightly when cooling.
Freeze leftover slices tightly wrapped for up to 2 months; thaw overnight in the fridge before serving.
