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Slice of classic cheesecake topped with fresh berries

Classic Cheesecake Recipe with a Graham Cracker Crust

A plain baked vanilla cheesecake with a graham base, four cream-cheese blocks, sour cream, and four eggs.
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Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Controlled cooling and minimum refrigerator setting 7 hours 30 minutes
Total Time 9 hours 45 minutes
Course Dessert
Cuisine American
Servings 14 slices

Ingredients
  

Crust

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 5 tablespoons unsalted butter Melted

Filling

  • 32 ounces full-fat brick cream cheese Softened
  • 1 cup sour cream
  • 1 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 4 large eggs

Instructions
 

  • At 325°F prebake mixed graham, crust sugar, and butter base 10 minutes in a 9 x 3-inch springform. Cool briefly.
  • Smooth softened cream cheese on low, then blend filling sugar, sour cream, and vanilla. Gently add eggs separately until no streaks remain.
  • Fill base and protect springform in a solid ovenproof pan within an outer water bath. Bake 75–95 minutes, extending until 160°F at center.
  • Cool 60 minutes in switched-off ajar oven, then 30 minutes out of bath on rack. Refrigerate at least 6 hours before 14 chilled slices.

Notes

Filling direction adapted from Sally McKenney. Nine-inch 3-inch-deep pan, protected water bath. Four eggs and 32 oz block cream cheese. Center 160°F; controlled 90-minute cooling then minimum 6-hour cold set.
Keyword classic cheesecake recipe