Classic Creamy Baked Cheesecake (Printable)

Decadently smooth cheesecake with a crumbly graham base, baked to golden perfection and ready to serve.

# Components:

→ Crust

01 - 1 1/2 cups graham cracker crumbs
02 - 1/4 cup granulated sugar
03 - 1/2 cup unsalted butter, melted

→ Filling

04 - 3 packages (8 ounces each) cream cheese, softened
05 - 1 cup granulated sugar
06 - 3 large eggs
07 - 1 teaspoon vanilla extract

→ Topping (optional)

08 - 1 cup sour cream
09 - 2 tablespoons granulated sugar
10 - 1/2 teaspoon vanilla extract

# Directions:

01 - Preheat oven to 325°F. Combine graham cracker crumbs, 1/4 cup sugar, and melted butter in a mixing bowl. Mix until evenly moistened. Press mixture firmly into the base of a 9-inch springform pan.
02 - Bake crust for 10 minutes. Allow pan to cool completely on a wire rack.
03 - In a large bowl, beat softened cream cheese with 1 cup sugar until smooth and creamy. Add eggs, one at a time, beating briefly after each addition. Blend in vanilla extract just until incorporated.
04 - Pour the cream cheese mixture over the cooled crust. Smooth the surface with a spatula. Bake at 325°F for 55 to 60 minutes, until center is almost set but slightly wobbly.
05 - Remove cheesecake from oven and let cool at room temperature for 1 hour. Refrigerate for at least 4 hours or overnight for best results.
06 - Mix sour cream, 2 tablespoons sugar, and 1/2 teaspoon vanilla extract. Spread evenly over the top of the chilled cheesecake before serving.

# Expert Advice:

01 -
  • Uses basic ingredients found in most kitchens
  • No water bath needed for baking
  • Perfect make ahead dessert as it tastes even better after chilling overnight
  • Achieves a silky smooth texture every time
02 -
  • High protein thanks to real cream cheese
  • Freezes beautifully for up to two months
  • Easy to customize with your favorite toppings from berries to lemon curd
03 -
  • Do not rush beating the cream cheese take your time for a super silky base
  • Use a thin sharp knife dipped in hot water for picture perfect slices
  • Always allow the cake to cool in the oven with the door cracked as it firms the texture without the risk of cracks
  • I learned the hard way do not skip the step of tapping the pan on the counter to remove air bubbles It makes a real difference for a professional look

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