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baked cheesecake

Classic New York Cheesecake

No water bath, 7 ingredients, and no cracking. Ever. This Classic Cheesecake Recipe looks gorgeous and tastes divine. With easy directions it’s fail-proof!
Prep Time 15 mins
Cook Time 1 hr 15 mins
Cooling Time 5 hrs 37 mins
Total Time 7 hrs 7 mins
Course Dessert
Cuisine American
Servings 12
Calories 523 kcal

Ingredients
  

For the Graham Cracker Crust:

  • 1 1/4 cups graham cracker crumbs
  • 4 tablespoons granulated sugar
  • 5 tablespoons butter melted

For the Cheesecake Filling:

  • 40 ounces cream cheese at room temperature (five 8 oz. packages; 2 1/2 lbs total)
  • 1 1/4 cups granulated sugar
  • 1/2 cup sour cream at room temperature
  • 2 teaspoons vanilla extract
  • 4 large eggs at room temperature
  • any desired cheesecake toppings

Instructions
 

  • Place oven racks in the center of the oven and preheat to 350 degrees.
  • Stir graham cracker crumbs, sugar, and melted butter together. The mixture should look like damp sand. Press mixture into the bottom and halfway up the 9-inch springform pan. Use the bottom of a measuring cup to make this easier. Bake for 7 minutes then set aside to cool.
  • Reduce oven temperature to 325 degrees.
  • To make the cheesecake filling, stir the softened cream cheese with sugar. Mix in vanilla and sour cream. Scrape the sides of the bowl and mix again, do this until there are no lumps.
  • In a separate bowl, whisk room temperature eggs together. With the mixer on slow add them to the cheesecake filling. Once the eggs are incorporated turn the mixer off. If lumpy, scrape the sides of the bowl again and mix by hand, we want lump-free batter.
  • Tap the bowl on the counter for 30-45 seconds to remove any air bubbles. Pour batter into the springform pan. Smooth the top.
  • Bake at 325 degrees for 30 minutes, then reduce to 250 degrees and bake for another 45 minutes.
  • Turn oven off but keep the cheesecake inside, with the door closed, for another 30 minutes. Then crack the oven door open and continue cooling for another hour before removing. The cheesecake should be slightly warm at this point. Bring to room temperature on the counter (3-4 hours) before covering with plastic wrap and chilling in the fridge.
  • Refrigerate until completely chilled (6 hours-overnight).
  • To serve, remove the springform pan collar. Decorate as desired. Dip a sharp knife in hot water, wipe off excess water, and slice. Dip the knife between each slice for super clean cuts.

Notes

Want a thicker graham cracker crust? Use 1 3/4 cups of graham cracker crumbs, 5 tbsp of sugar and 6 tbsp of melted butter. Press into pan and bake for 8 minutes.

Nutrition

Calories: 523kcalCarbohydrates: 41gProtein: 9gFat: 37gSaturated Fat: 20gCholesterol: 172mgSodium: 399mgPotassium: 191mgFiber: 1gSugar: 35gVitamin A: 1429IUVitamin C: 1mgCalcium: 127mgIron: 1mg
Keyword cheesecake, cheesecake recipe, how to make cheesecake
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