Classic cheesecake made with graham crackers, butter, cream cheese, sugar, eggs, sour cream, and vanilla.

This Classic Cheesecake Recipe didn’t come from a cookbook moment or a “let me perfect this” phase of my life. It came from memory. From those family gatherings where cheesecake showed up like a quiet celebrity — not flashy, not loud, but everyone noticed when it arrived. You knew it meant someone had planned ahead. Someone cared.

I still remember the first time I made a classic cheesecake by myself. No backup dessert. No store-bought safety net. Just me, a springform pan, and that low-key panic that creeps in when you’re baking something that has a reputation. Cheesecake has opinions, you know? It cracks. It sinks. It judges. Or at least that’s what I told myself.

But somewhere between mixing the batter and waiting for it to cool — really waiting, not pretending — something shifted. The kitchen smelled warm and familiar. Vanilla-heavy. Calm. And when I finally sliced into it hours later, it tasted exactly like the cheesecakes I grew up with. Creamy. Balanced. Nothing fancy. Just… right. Ever make something that feels like you didn’t invent it, just remembered it?

Why you’ll Love this Classic Cheesecake Recipe?

There are a lot of cheesecake recipes out there now. Burnt tops. No-bake versions. Cheesecakes pretending to be pies or bars or jars. And honestly? I like some of them. But this classic cheesecake recipe stays in rotation because it doesn’t chase trends.

It’s rich, but not in a “one bite and I’m done” way. Sweet, but still tangy enough to remind you that cream cheese is the star here. The texture is what really gets me — smooth, creamy, but still sturdy enough to slice clean without falling apart.

Is it perfect every single time? Maybe not. Sometimes there’s a tiny crack. Sometimes the jiggle makes me nervous. But that’s part of it. Cheesecake isn’t about control. It’s about patience. And honestly, I kind of like that.

Ingredient Notes

Let’s talk ingredients for this Classic Cheesecake Recipe, not in a rule-book way, but in a this-is-why-it-works way.

• Graham crackers are classic for a reason. Slightly sweet, slightly crumbly, familiar in the best way. Could you change them? Sure. But this crust tastes like memory.
• Unsalted butter holds everything together. Melted butter matters here — it’s the glue, not just flavor.
• Cream cheese is non-negotiable, and yes, room temperature really does matter. Cold cream cheese will fight you, and I’m not in the mood for that.
• Granulated sugar sweetens without stealing the spotlight. Cheesecake shouldn’t taste like frosting.
• Eggs give structure, but they’re delicate. Adding them slowly keeps the filling creamy instead of airy.
• Sour cream adds that subtle tang and softens the texture. You don’t notice it, but you’d miss it if it were gone.
• Vanilla extract is quiet but essential — it rounds everything out.
• Fruit toppings are optional, but they bring contrast, color, and a little brightness when things feel rich.

How to Make Classic Cheesecake Recipe?

This classic cheesecake recipe doesn’t need fancy tricks. It just needs time — and a little trust.

1. Start by placing your oven racks in the center and preheating to 350°F. Even heat matters here more than people think.
2. Mix the crushed graham crackers, melted butter, and sugar until it looks like damp sand. Press it firmly into the bottom and halfway up the sides of a springform pan. Use the bottom of a glass if you want — it works better than fingers and feels oddly satisfying. Bake the crust for 7 minutes, then set it aside.
3. Lower the oven temperature to 325°F. In a large bowl, beat the cream cheese until smooth. Take your time. This step sets the tone for the entire cheesecake. Add the sugar, vanilla, and sour cream, scraping down the bowl often, until everything looks silky.
4. In a separate bowl, lightly scramble the eggs with a fork. Slowly add them to the cream cheese mixture on low speed. And I mean slowly. Overmixing eggs adds air, and air is what causes cracks. Once they’re incorporated, stop. Even if it feels too soon.
5. Pour the filling into the crust and smooth the top. The pan will be very full — that’s normal. Bake at 325°F for 30 minutes, then reduce the temperature to 250°F and bake for another 45 minutes. The center should still jiggle slightly. That jiggle is not a failure. It’s a promise.
6. Turn off the oven and leave the cheesecake inside, door closed, for 30 minutes. Then crack the door and let it cool for another hour. Slow cooling matters. After that, let it cool completely on the counter before refrigerating for at least 6 hours. Overnight is best, even if waiting feels personal.

Storage Options

Once chilled, this classic cheesecake keeps well in the fridge for up to five days if wrapped tightly. And honestly? It often tastes better the next day.

You can freeze it too. Wrap slices tightly and freeze for up to two months. Thaw overnight in the fridge. The texture changes slightly, yes — but it’s still very good. Not bakery-perfect. Just real.

Variations & Substitutions

This classic cheesecake recipe is a strong base, which means you can gently bend it without breaking it.

• Swap the graham cracker crust for chocolate cookies if you want something deeper.
• Add lemon zest for brightness.
• Use Greek yogurt instead of sour cream if that’s what’s in the fridge — it changes the texture a bit, but not in a bad way.
• Swirl in fruit or chocolate before baking for something extra.
• Change the topping, not the base — berries, caramel, chocolate sauce… all fair game.

Ever make a tiny change and accidentally love it more? That happens here.

What to Serve With Classic Cheesecake?

Classic cheesecake doesn’t need much. It already knows who it is.

• Fresh berries cut through the richness beautifully.
• Fruit sauces or compotes add brightness and color.
• Coffee or espresso balances the creaminess in the best way.
• Light whipped cream adds softness without taking over.

Or skip it all and eat it plain. Standing at the fridge. Fork in hand. No judgment.

FAQ

Why did my cheesecake crack?
Usually it’s overmixing, too much heat, or cooling too fast. But cracks don’t mean failure. They mean it’s homemade.

How do I know it’s done?
The edges should be set, and the center should still jiggle slightly. It finishes setting as it cools.

Can I make this ahead of time?
You should. Cheesecake needs time. Rushing it never helps.

If you try this Classic Cheesecake Recipe, I hope it gives you that quiet moment where dessert feels worth the wait. And if it cracks? Top it. If it doesn’t? Still celebrate. Either way, tell me — how did your cheesecake turn out?

Classic Cheesecake Recipe

This Classic Cheesecake Recipe features a buttery graham cracker crust and a smooth, creamy filling made with cream cheese, eggs, sour cream, and vanilla for a timeless, elegant dessert perfect for any occasion.

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: Classic Cheesecake Recipe

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 0

Ingredients

Crust

• 1¼ c crushed graham crackers
• 4 tbsp granulated sugar
• 5 tbsp unsalted butter melted

Filling

• 5 packages 8 oz each cream cheese softened to room temperature
• 1¼ c granulated sugar
• ½ c sour cream at room temperature
• 2 tsp vanilla extract
• 4 large eggs at room temperature

Toppings (Optional)

• Fresh strawberries
• Cherries
• Blueberries
• Or other desired toppings

Instructions

Prepare the Oven

• Position the oven racks in the center of the oven and preheat to 350°F (175°C).

Prepare the Crust

• In a medium mixing bowl, combine the crushed graham crackers, melted butter, and granulated sugar. Mix until evenly moistened. Press the mixture firmly into the bottom and halfway up the sides of a springform pan using the bottom of a flat glass or measuring cup.

Bake the Crust

• Bake the crust for 7 minutes. Remove from the oven and set aside to cool. Reduce the oven temperature to 325°F (165°C).

Prepare the Filling

• In a large mixing bowl, beat the cream cheese until completely smooth and free of lumps. Add the granulated sugar, sour cream, and vanilla extract. Mix thoroughly, scraping down the sides of the bowl as needed to ensure a uniform texture.

Incorporate the Eggs

• In a separate bowl, lightly beat the eggs with a fork. Gradually add the eggs to the cream cheese mixture on low speed, mixing only until incorporated. Do not overmix.

Remove Air Bubbles

• Gently tap the mixing bowl on the countertop several times to release any trapped air bubbles.

Fill the Crust

• Pour the cheesecake filling into the prepared crust and smooth the surface evenly. The pan will be nearly full.

Bake the Cheesecake

• Bake at 325°F (165°C) for 30 minutes. Reduce the oven temperature to 250°F (120°C) and continue baking for an additional 45 minutes. The center should remain slightly jiggly.

Cool Gradually

• Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes. Then crack the oven door open and allow the cheesecake to cool inside for 1 hour.

Chill and Set

• Remove the cheesecake from the oven and allow it to cool at room temperature for 3 to 4 hours. Cover and refrigerate for at least 6 hours, or overnight, until fully set.

Serve

• Garnish with desired toppings before serving.

Notes

To make this Classic Cheesecake Recipe gluten-free, substitute the graham crackers with certified gluten-free graham crackers or gluten-free cookies. Ensure all other ingredients, including vanilla extract and sour cream, are labeled gluten-free.