If you’re searching for an irresistible, tried-and-true dessert that never fails to impress, this Classic Creamy Cheesecake is exactly what you need. Rich and indulgent yet perfectly balanced, every bite is a smooth, dreamy experience. Whether you’re celebrating a special occasion or just treating yourself, this cheesecake’s buttery graham cracker crust and lush, velvety filling deliver the comfort of tradition with a touch of elegance. This is a classic recipe you’ll come back to every time you crave a truly decadent classic creamy cheesecake.

Classic Creamy Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about making a Classic Creamy Cheesecake is that you only need a handful of ingredients, but each one truly counts. Think of this recipe as your blank canvas, and each ingredient as a color contributing its own flavor, texture, or appearance to your masterpiece.

Graham cracker crumbs (1 1/2 cups): This crumb base lends that essential toasty crunch and a golden color that complements every creamy bite.
Granulated sugar (1/4 cup + 1 cup, divided): Sugar sweetens both the crust and filling while also helping to create a perfectly silky texture.
Unsalted butter, melted (1/2 cup): Butter binds the crumb crust, making it rich and tender with just the right amount of crumble.
Cream cheese, softened (4 8-ounce packages): The heart of any classic creamy cheesecake, providing that signature luxurious mouthfeel and tangy flavor.
Sour cream (1 cup): Adds a subtle tang and helps keep the cheesecake ultra-moist and creamy.
Large eggs (4): Eggs hold everything together and give the cheesecake structure without making it heavy.
Pure vanilla extract (2 teaspoons): Vanilla rounds out the flavor, deepening the dessert’s comforting notes.
All-purpose flour (2 tablespoons): A touch of flour helps with stability, ensuring a smooth slice with each cut.
Salt (1/4 teaspoon): Just enough to enhance the other flavors and bring everything into delicious harmony.

How to Make Classic Creamy Cheesecake

Step 1: Prepare the Pan and Crust

Start by preheating your oven to 325°F (160°C) and greasing a 9-inch springform pan. For a foolproof, leak-free bake, wrap the outside of the pan with heavy-duty aluminum foil — this is especially important for the water bath. Next, mix together the graham cracker crumbs, 1/4 cup sugar, and melted butter in a medium bowl. Press this mixture firmly into the bottom of your prepared pan, then bake the crust for 10 minutes. Once done, set it aside to cool slightly — this helps keep the crust crisp when you pour in the filling.

Step 2: Make the Creamy Filling

While the crust cools, grab a large mixing bowl and beat the softened cream cheese until it’s wonderfully smooth and lump-free (give it at least a couple of minutes). Add the remaining 1 cup sugar and keep mixing until everything is glossy. Gently blend in the sour cream, flour, and salt, mixing just until everything comes together. Now, add your eggs one at a time on low speed, pausing to scrape down the bowl in between for that extra-creamy texture. Finally, stir in the vanilla extract. Remember: go low and slow on the eggs, as too much air can create cracks in your classic creamy cheesecake.

Step 3: Bake with a Water Bath

Pour the beautiful, silky batter over your cooled crust and smooth the top. Place the springform pan inside a larger roasting pan, then fill this outer pan with hot water until it comes about halfway up the sides. This water bath helps the cheesecake bake gently and evenly, minimizing cracks and ensuring that signature creamy texture. Bake for 55 to 70 minutes, or until the center is just set but still has a little jiggle when nudged.

Step 4: Cooling

When it’s ready, turn off the oven and crack the door open, letting the cheesecake cool inside for an hour. This gradual change helps prevent the dreaded cracks and keeps everything silky-smooth. Run a thin knife around the edge to loosen it, then cool the cake completely on a rack before refrigerating.

Step 5: Chill and Slice

Refrigerate your cheesecake for at least 4 hours, or ideally overnight, to let the flavors meld and the texture set. Once thoroughly chilled, unlatch the springform pan and slice with a clean, hot knife for the most picture-perfect wedges. Now comes the best part: enjoying your very own homemade classic creamy cheesecake!

How to Serve Classic Creamy Cheesecake

Garnishes

The finishing touches can make your classic creamy cheesecake truly special. Top with fresh berries for a pop of color, a fruit compote for tangy contrast, or a decadent drizzle of chocolate or caramel sauce. Even a dusting of powdered sugar or a few pretty mint leaves instantly elevate your presentation.

Side Dishes

This cheesecake loves the company of simple side dishes. Pair with a bowl of ripe, seasonal fruit or a scoop of vanilla ice cream for extra indulgence. A hot espresso or a glass of dessert wine will also beautifully complement each creamy, dreamy forkful.

Creative Ways to Present

Why not get creative? Serve individual slices on fancy plates, top with a trio of different sauces for a tasting-style dessert board, or layer cubes of cheesecake in parfait glasses with fruit and whipped cream. Let your imagination turn your classic creamy cheesecake into a showstopper fit for any celebration.

Make Ahead and Storage

Storing Leftovers

To keep your classic creamy cheesecake at its best, cover any leftovers tightly with plastic wrap or foil and store in the refrigerator. It will stay delicious for up to 4-5 days, retaining its smooth texture and rich flavor the whole time.

Freezing

If you want to make your cheesecake farther in advance, it freezes beautifully. Once fully chilled, remove from the pan and wrap slices or the whole cake snugly in plastic wrap, then in foil. Freeze for up to 2 months; just thaw overnight in the fridge before serving for best results.

Reheating

Cheesecake is best enjoyed chilled, but if you love it just slightly warm, let a slice sit at room temperature for 20-30 minutes. Avoid microwaving, as this can affect the creamy texture that makes classic creamy cheesecake so special.

FAQs

How do I keep my cheesecake from cracking?

The water bath is your secret weapon! It creates gentle, even heat so the cheesecake bakes evenly. Also, don’t overmix the batter or bake at too high a temperature, and always let your cheesecake cool slowly to minimize cracks.

Can I use low-fat cream cheese?

You can, but for that authentic classic creamy cheesecake taste and texture, full-fat cream cheese is hard to beat. Low-fat versions may yield a less rich, slightly firmer result.

Why do my ingredients need to be at room temperature?

Room temperature ingredients blend together much more smoothly, which is the secret to that dreamy, lump-free filling. Cold cream cheese or eggs can lead to a mixture that’s difficult to smooth out.

Can I make this gluten-free?

Yes — simply use gluten-free graham crackers for the crust, and make sure your flour is a gluten-free blend. The rest of the ingredients are naturally gluten-free, so you won’t sacrifice any creamy flavor!

What’s the best way to get clean slices?

Use a large, sharp knife dipped in hot water and wiped clean between slices. This trick ensures every portion of your classic creamy cheesecake is as neat and beautiful as it is delicious.

Final Thoughts

I can’t urge you enough to try this Classic Creamy Cheesecake for your next dessert craving or gathering. The combination of a crisp, buttery crust and luscious, creamy filling truly makes every occasion feel special. Give it a go and let it become your own cherished classic!

Classic Creamy Cheesecake Recipe

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4.7 from 17 reviews

Author: admin
Total Time: 6 hours (including chilling)
Yield: 12 slices 1x
Diet: Non-Vegetarian

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Description

Indulge in the rich and velvety goodness of this Classic Creamy Cheesecake. With a buttery graham cracker crust and a luscious cream cheese filling, this dessert is a timeless favorite for any occasion.

Ingredients

Scale

Cheesecake Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

Cheesecake Filling:

4 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
1 cup sour cream
4 large eggs
2 teaspoons pure vanilla extract
2 tablespoons all-purpose flour
1/4 teaspoon salt

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Instructions

Preheat and Prepare: Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with heavy-duty aluminum foil.
Make the Crust: Combine graham cracker crumbs, sugar, and melted butter. Press into the pan and bake.
Prepare the Filling: Beat cream cheese until smooth, add sugar, sour cream, flour, salt, eggs, and vanilla. Mix until smooth.
Bake: Pour filling over crust, place in a water bath, and bake until set.
Cool and Chill: Cool in the oven, then refrigerate for at least 4 hours before serving.

Notes

For extra flavor, top with fresh berries, fruit compote, or a drizzle of chocolate or caramel sauce.
Use room temperature ingredients for the creamiest texture.

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baking
Cuisine: American