Go Back
Cream Cheese Cheesecake on a graham cracker crust topped with fresh strawberries, blueberries, and banana slices, with one slice removed.

Cream Cheese Cheesecake

A classic, New York style baked cheesecake featuring a thick graham cracker crust and a rich, velvety cream cheese filling that is perfectly tangy and sweet.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 8 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups Graham cracker crumbs Finely crushed
  • ½ cup Unsalted butter Melted
  • 32 oz Cream cheese Full-fat, softened
  • 1 cup Granulated sugar Standard white sugar
  • 1 cup Sour cream Room temperature
  • 1 tablespoon Vanilla extract Pure vanilla
  • 4 large Eggs Room temperature

Equipment

  • 1 Springform Pan 9-inch size
  • 1 Stand mixer With paddle attachment
  • 1 Roasting Pan For the water bath

Method
 

  1. Mix graham cracker crumbs and melted butter, then press into a 9-inch springform pan and bake at 350°F for 10 minutes.
  2. Beat softened cream cheese and sugar together until perfectly smooth and fluffy.
  3. Stir in the sour cream and vanilla extract on low speed until combined.
  4. Add eggs one at a time, mixing briefly after each addition just until the yolk disappears.
  5. Wrap the pan in foil and place in a water bath; bake at 325°F for 70 minutes.
  6. Let the cheesecake cool in the oven with the door propped for one hour, then refrigerate for at least 6 hours.

Notes

Ensure all ingredients, especially the cream cheese and eggs, are at room temperature before mixing to prevent lumps and ensure a silky batter.