Best Classic Cheesecake Recipe with a Smooth, Creamy Center
A creamy, classic cheesecake with a buttery graham cracker crust. Perfectly baked in a water bath for a silky texture and rich flavor.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 7–8 hours (with chilling)
- Yield: 12 slices 1x
Ingredients
Crust:
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1½ cups graham cracker crumbs
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¼ cup granulated sugar
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6 tbsp unsalted butter, melted
Filling:
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32 oz (4 packages) cream cheese, softened
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1 cup granulated sugar
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1 cup sour cream
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1 tbsp vanilla extract
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4 large eggs
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Pinch of salt
Instructions
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Preheat oven to 325°F (163°C). Line and grease a 9-inch springform pan.
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Combine graham cracker crumbs, sugar, and melted butter. Press into pan bottom and slightly up sides. Bake 10 minutes. Let cool.
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Beat softened cream cheese until smooth. Add sugar and beat again. Mix in sour cream and vanilla.
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Add eggs one at a time on low speed, mixing until just combined.
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Wrap pan in foil and place in a roasting dish. Pour filling into crust.
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Add hot water to the roasting dish to reach halfway up the pan.
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Bake for 1 hour 10 minutes. Turn off oven, crack door, and let cool inside for 1 hour.
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Remove and cool to room temp, then refrigerate 6 hours or overnight.
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Serve chilled with desired toppings.
Notes
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Use a water bath to prevent cracking.
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Cheesecake improves with overnight chilling.
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Top with fruit, caramel, or whipped cream.