This Classic Baked Cheesecake is smooth, rich, and perfectly balanced between creamy and lightly sweet. With a buttery graham cracker crust and a velvety cream cheese filling, it’s a timeless dessert that never goes out of style. Made with simple pantry ingredients, this cheesecake bakes up beautifully with a soft center and a delicate golden top.
Perfect for celebrations, holidays, or anytime you want a dessert that feels special without being complicated.
Ingredients & Quantities
For the Crust
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Cheesecake Filling
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- ½ cup sour cream
- ¼ cup heavy cream
Instructions
1. Prepare the Crust
Preheat the oven to 325°F (165°C).
In a bowl, mix graham cracker crumbs and sugar. Stir in melted butter until the mixture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan.
Bake for 10 minutes, then set aside to cool.
2. Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese until completely smooth and creamy.
Add sugar and mix until fully combined. Blend in vanilla extract.
3. Add Eggs
Add eggs one at a time, mixing on low speed just until incorporated. Avoid overmixing to prevent cracks.
4. Finish the Batter
Mix in sour cream and heavy cream until smooth and silky.
5. Bake
Pour the filling over the cooled crust. Smooth the top.
Bake for 55–65 minutes, until the edges are set and the center slightly jiggles.
6. Cool Gradually
Turn off the oven and crack the door open. Let the cheesecake cool inside for 1 hour.
Remove and refrigerate for at least 4 hours, preferably overnight.
Why You’ll Love This Cheesecake
- Ultra-creamy texture
- No water bath required
- Classic flavor that pairs with any topping
- Perfect balance of richness and sweetness
- Beginner-friendly and reliable
Serving Suggestions
- Fresh berries or berry compote
- Chocolate or caramel drizzle
- Whipped cream
- Lemon curd for a bright twist
Storage
- Refrigerator: Store covered for up to 5 days
- Freezer: Freeze slices tightly wrapped for up to 2 months
- Thaw overnight in the refrigerator before serving
FAQ
Can I use low-fat cream cheese?
Full-fat is recommended for best texture, but low-fat will work with a slightly lighter result.
How do I avoid cracks?
Don’t overmix the batter and allow the cheesecake to cool slowly in the oven.
Can I add flavors?
Yes! Add lemon zest, chocolate chips, or swirl in fruit puree before baking.
Conclusion
This Classic Cheesecake is a must-have recipe — rich, smooth, and endlessly versatile. Whether served plain or dressed up with toppings, it’s a guaranteed crowd-pleaser that delivers bakery-quality results right from your kitchen.
