If you’re looking for the most perfect baked cheesecake recipe, the search is over. This Classic Cheesecake is super creamy and smooth with a delicious cinnamon spiced graham cracker crust. I’ve also included tons of cheesecake baking tips to ensure yours turns out perfect! By the end of the recipe, you’ll be a cheesecake baking pro.
Why I love this recipe
Where do I even begin… well for starters this cheesecake is insanely creamy but NOT soupy. It’s not uncommon for a cheesecake to turn out baked on the outside and thin on the inside. That’s not the case with this one! It’s baked low and slow, giving you a really smooth texture from top to bottom.
Not only does the cheesecake have the BEST texture, but the flavor is also spot on. I’ve flavored this cheesecake with vanilla bean paste for a stronger vanilla flavor. You can see the little specks of vanilla beans all throughout, making this cheesecake extra special.
If you don’t have vanilla paste on hand, vanilla extract is also totally acceptable, or even the seeds from a vanilla pod. We’re just adding a bit more than the norm for even more flavor.
This cheesecake also sits on top of a delicious cinnamon spice graham cracker crust. This type of crust is a classic choice for cheesecake, but I needed to spice it up a bit (pun intended). Adding a hint of cinnamon and a pinch of salt really bumps of the flavors, creating the perfect pairing to the cheesecake.
Last but not least, this recipe and post is FULL of cheesecake baking tips to ensure it turns out perfect. No cracks, no lumps, no burning. Just absolutely amazing cheesecake (better than Cheesecake Factory) made right at home.
How to make a graham cracker crust
Every good cheesecake starts with the crust. What makes this one extra special is that it’s spiced with a touch of cinnamon. It doesn’t overpower the crust, but it does provide some warmth and depth of flavor.
To make the crust, you will need:
- Honey graham crackers
- Sugar
- Cinnamon
- Salt
- Melted butter
First, ground up the graham crackers into a fine crumb. The fastest way is to use a food processor. If you don’t have one, add the crackers to a ziplock bag and use a rolling pin to smash them into as fine a crumb as you can.
Add the crumbs to a large bowl and toss in the sugar, cinnamon, and salt. Whisk until they’re evenly combined.
Last, mix in the melted butter until the crumbs are moistened. It should resemble wet sand.
How to keep the graham cracker crust from crumbling
The key is to really press the crust into the springform pan. First, dump the crust into the center of the pan and use your hands to spread a loose and even layer.
Take a measuring cup, or anything that’s round with a flat bottom, and begin pressing the crust into the pan. Start from the center and work your way out.
As you reach the edges, begin to press the crust up against the walls using the edges of your measuring cup. You don’t have to apply too much pressure, but press it in just enough to where it holds together.
Pressing in the crust with a cup creates a much stronger structure, ensuring it doesn’t crumble when sliced.
Do you have to prebake the cheesecake crust?
Absolutely! The next step is to bake the crust at 350F for just 10 minutes. This helps lock in those crumbs so that it doesn’t mix in with the cheesecake batter. Otherwise, you’ll have crumbs in the cheesecake and a soggy graham cracker crust.
My top tips for baking perfect cheesecake
Now for the fun part, making the cheesecake batter! Cheesecakes were once one of the most daunting desserts for me to make. So many things can go wrong and there’s really no turning back after a big crack forms down the center. After years of practice, cheesecakes are now my absolute favorite dessert to bake. With these tips, it will surely be yours too.
- Parchment Paper – Before adding the crust, line the edges of a springform pan with parchment paper. I found that cheesecake tends to stick to the sides of the pan and as it cools, it shrinks. With the sides sticking to the pan, this creates tension in the center thus forming a big crack. Parchment paper prevents this from happening.
- The Cream Cheese – If you can, always try to use Philadelphia Full Fat Cream Cheese. It provides the BEST flavor and texture. And this is not sponsored, it’s just the only cream cheese I’ll ever use.
- Room Temperature Ingredients – Before you start ANYTHING, make sure all of your refrigerated ingredients are at room temperature… especially the cream cheese. This prevents lumps and over mixing (adding too much air to the batter can create cracks). To speed up the process, add the cream cheese (still in the wrappings) and eggs to large bowl of warm water. Let it sit for about 30 minutes and your cream cheese will be perfectly softened.
- Low and slow – Always keep your mixer on LOW speed, whether you’re using a hand or a stand mixer (although stand is preferred). This means the mixing process will take a little bit longer, but it also ensures your cheesecake turns out smooth and crack-free.
- Easy Water Bath – Most importantly, always bake your cheesecake in a water bath. Place a roast pan on the bottom rack of your oven and start a pot of boiling water on the stove top. When you’re ready to bake the cheesecake, pour the boiling water into the roast pan and then place the cheesecake on the middle rack above. Baking in a moist environment prevents the cheesecake from drying out and cracking.
- Jiggle Test – To make sure your cheesecake is done, crack open the door and nudge the pan. If the center wobbles like a bowl of milk, it’s not done. If it jiggles like jello, it’s ready.
- Gradual Cooling – I’ll cover this in more detail later in the post, but allowing the cheesecake to slowly come back to room temperature provides the perfect texture and stops any cracks from forming.
That’s it! These tips are essential to any cheesecake recipe and will ensure your cheesecake turns out crack-free and baked all the way through.
How to bake cheesecake to prevent cracks
When you start making the batter, start a pot of boiling water (about 6 cups) on the stovetop and place a large roast pan on the bottom rack of the oven.
When you’re ready to bake the cheesecake, slide the bottom rack out and carefully pour the boiling water into the roast pan.
Slide it back in and place the cheesecake just above the pan on the middle rack of the oven.
Try to do this process as quickly as possible, while still being careful not to burn yourself. We don’t want all the steam to escape the oven.
This is the process of baking a cheesecake in a water bath. It prevents the cheesecake from drying out, thus preventing cracks. You may be more familiar with placing the cheesecake INSIDE the roast pan and baking it that way. I prefer this method because it keeps the two completely separate, ensuring the water doesn’t leak into the cheesecake pan.
The cheesecake is then baked at a low temperature for about an hour. Low and slow will ensure the center bakes all the way through but a super soft and smooth texture.
To make sure the cheesecake is done, give the pan a gentle nudge with your oven mitt. If the center wobbles like a bowl of milk, it’s not done. If it jiggles like jello, it’s ready. The edges should also be slightly puffed up but they will settle as the cheesecake cools.
Chilling the cheesecake
When the cheesecake is done, turn the oven off and crack open the oven door with the cheesecake still inside. This allows it to come back to room temperature very slowly, while also gently baking the center all the way through.
Leave the cheesecake in the oven for another hour before taking it out. This process prevents the cheesecake from cracking. If you take it out right when it’s done, it will cool too fast. As the cheesecake cools, it shrinks and if this process happens too quickly, a crack will form down the center. Taking it out too soon could also leave you with an under baked center.
After the hour is up, take the cheesecake out of the oven and leave it at room temperature for about 30 minutes.
At that point, it should be firm enough to take the springform ring off. Peel back the paper and place the cheesecake in the fridge for at least 4 hours but preferably overnight. This helps the cheesecake completely settle, creating a super creamy texture that’s easy to slice.
How to remove cheesecake from a springform pan
After it’s completely chilled, take the cheesecake out of the fridge and run a large knife between the base of the pan and the crust. Keep lodging the knife under the cheesecake all around the pan until it pops loose.
With the crust packed in nice and tight and the filling cool and firm, you shouldn’t have any breakages. Lift the cheesecake onto your serving platter with two hands. It’s heavy so be careful!
Cheesecake toppings
With a classic cheesecake, you can top it with just about anything. Its vanilla flavor pairs well with everything.
For my cheesecake, I chose strawberries. To make them nice and tender, I let them sit (or macerate) in a bowl with some sugar. The sugar draws out the juices to create a flavorful and soft strawberry perfect with every bite.
You could also top the cheesecake with homemade salted caramel, whipped cream, chocolate ganache, toasted nuts, chopped candies… the possibilities are endless. Just make sure to add the toppings AFTER the cheesecake has chilled!
What is the difference between Classic Cheesecake and New York Cheesecake?
If you’ve an avid Butternut Bakery reader, then chances are you’ve seen my New York cheesecake. So you might be wondering, what makes this cheesecake recipe so different?
The two may look very similar and the recipes are nearly identical (I have to admit, I used the same crust recipe because it’s just SO GOOD), but the textures and flavors are very different.
First, New York cheesecake is much more dense. The cheesecake is baked at a much lower temperature for almost twice the amount of time. This creates a darker exterior and a really dense center.
It also uses more cornstarch and eggs which also adds to that dense texture.
Another difference is lemon juice. It’s a signature ingredient in NY cheesecake that creates a tangy flavor unlike any other cheesecake.
On the opposite side, this classic cheesecake is a bit sweeter with a super soft texture and even color. Using less eggs and cornstarch and baking for half the amount of time provides a smooth cheesecake with a pale top.
This cheesecake also uses more vanilla, making it more sweet than tangy.
They’re very similar, so choosing between the two is deciding whether you like a soft and smooth cheesecake or a dense and tangy cheesecake. They’re both winners in my book!
For more cheesecake recipes, check out my:
- Baked Peach Cobbler Cheesecake with Fresh Peaches
- Pumpkin Cheesecake
- Banana Pudding Cheesecake Recipe
- Maple Syrup Cheesecake with Brown Butter
- Baked Salted Caramel Cheesecake
Make sure to tag me @butternutbakery on Instagram and leave a review below if you make this Cheesecake. To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above. Happy baking!
PrintThe BEST Classic Cheesecake
- Total Time: 2 hours 10 minutes + Overnight Chill
- Yield: 9″ Cheesecake
Description
This is the BEST cheesecake recipe because it’s creamy, smooth, and includes cheesecake baking tips and steps to ensure it turns out perfect.
Ingredients
Graham Cracker Crust*
- 2 cups (280g) honey graham cracker crumbs (about 2 sleeves) (regular or gluten free)
- 1/3 cup (70g) granulated sugar
- 1/2 tsp cinnamon
- Pinch of salt
- 1/2 cup (110g) unsalted butter, melted
Cheesecake Filling
- (4) 8oz blocks Philadelphia full fat cream cheese, softened
- 1 1/4 cups (255g) granulated sugar
- 2 tbsp cornstarch
- 3 large eggs + 1 egg yolk, room temp
- 2 tsp vanilla bean paste (or 1 tbsp vanilla extract)
- 1 cup (250g) sour cream
Strawberry Topping **see notes for additional topping options
- 1 pint fresh strawberries, halved or quartered
- 2 tbsp granulated sugar
Instructions
Graham Cracker Crust
- Preheat the oven to 350F and spray a 9″ springform pan with nonstick spray. Cut strips of parchment paper to line the sides.
- Whisk together the graham cracker crumbs, sugar, cinnamon, and salt.Ā
- Mix in the melted butter until the crumbs are evenly moistened.
- Dump the mixture into the springform pan and press it into the bottom and sides of the pan using a measuring cup.
- Bake for 10 minutes.
- Remove from the oven and drop the temperature to 325F for the cheesecake. Place a large roast pan on the bottom rack of the oven.
Cheesecake Filling
- Before you start, make sure your cream cheese is softened and the eggs and sour cream are at room temperature. To speed up this process, place the cream cheese (still in the wrappings) and eggs in a bowl of warm water for about 20-30 minutes. Also include the sour cream, but place it in a ziplock bag. Then when you’re ready to use it, just snip off a corner and squeeze it into the batter.
- To start, add the cream cheese, sugar, and cornstarch to a bowl of a stand mixer fitted with the whisk attachment. Mix on LOW speed just until it comes together and forms a smooth texture. Scrape down the bowl and mix on low for another 20 seconds.
- Pause and start a pot of boiling water (about 6 cups) on the stove top. This will be for the water bath that the cheesecake is baked in.
- Back to the batter. Mix in the eggs one at a time on LOW speed. Only add the next when the one prior is just incorporated. After the 2nd egg is mixed in, stop and scrape down the bowl. Mix for 20 seconds then continue with the rest of the eggs. Mix in the vanilla with the final egg yolk.
- Take the bowl off the mixer and fold in the sour cream using a rubber spatula. To fold, run the spatula around the bowl and through the center, dipping up from the bottom of the bowl.Ā
- Pour the batter into the cooled graham cracker crust and give it a gentle shake to even it out.
- Open the oven door and slide out the bottom rack with the roast pan, just enough to gain access to the pan. Carefully pour the boiling water into the pan and push the rack back in. Place the cheesecake just above the roast pan on the middle rack (see picture in post for reference).
- Quickly close the door (to stop the steam from escaping) and bake for 1 hour and 10 minutes.
- When it’s done, the edges should be puffed up and the center sunken down. Give the springform pan a gentle nudge. If the center wobbles like a bowl of milk, bake for another 10 minutes. If it jiggles like jello, it’s done.Ā
- Turn the oven off and crack open the oven door with the cheesecake still inside. Leave it there for an hour.
- Then, take the cheesecake out of the oven and let it sit at room temperature for 30 minutes.
- After the 30 minutes, remove the springform ring and peel back the parchment paper. Place the cheesecake uncovered in the fridge for at least 4 hours but preferably overnight.Ā
Strawberry Topping
- Before you’re ready to serve, toss the strawberries in the sugar and let them macerate at room temperature for about 30 minutes. This will release the juices to create a tender strawberry.Ā
- Top with the fresh strawberries and enjoy!
Notes
- *This crust recipe covers the bottom and sides of the cheesecake. If you just want a bottom crust, cut the recipe in half. Half of 1/3 cup is 2 tbsp + 2 tsp.
- **You can also top the cheesecake with homemade salted caramel,Ā chocolate ganache, or a drizzle of 1/4 cup melted Nutella!
- Prep Time: 1 hour
- Cook Time: 1 hour 10 minutes
Keywords: cheesecake, classic cheesecake, cheesecake recipe
Can we substitute the sour cream with heavy cream?
Yes that should be OK
Can we use the puck soft cream cheese for this recipe?
I’m not sure I’ve never used the product. If you’ve used it in other cheesecake recipes then it should be ok.
I only have a glass pie pan, what do you recommend when using that? Should I adjust the bake temperature/time?
★★★★★
I can’t guarantee it will turn out OK, but cut the recipe in half and reduce the bake time. Do the jiggle test to make sure it’s done š
Can I half the recipe for a 6ā pan?
I haven’t tested it but it should be OK. Just reduce the bake time and do the jiggle test to make sure it’s done.
Do you know how I can adjust this for a smaller 7 inch springform pan?
I recommend cutting the crust recipe in half and only fill it to about an inch from the top. You may have some leftover cheesecake batter.
STOP SEARCHING BECAUSE YOU’VE FOUND THE ONE!!!! Read the article and follow the instructions, don’t deviate or substitute unless you understand baking principles and science. If you do that, this will be your go to recipe, and party favorite. It’s not too sweet or too rich. It isn’t dense and dry like NY cheesecake. It’s NY cheesecakes’s younger sibling that is just naturally better at everything that NY wish it was. CONGRATULATIONS!!!!! YOUR SEARCH IS FINALLY OVER!! Enjoy!
★★★★★
Haha love this! Thanks for sharing!
This is now my go-to cheesecake recipe. Iāve made it 4 times and it always turned out delicious!
Oh wow! Happy to hear it’s well loved š
I made this recipe into bars To celebrate my brother finishing another year of high school. Cheesecake is his favorite dessert. The bars turned out perfectly and this recipe is sure to become a household staple. The cheesecake itself was the perfect balance between tangy and sweet, and the cinnamon in the crust makes it extra special. Thank you!!
★★★★★
Oh love that idea! Thanks for sharing š
Hi Isabella, can you share how long was your baking time for the bars? And what pan size did you use? Thanks a lot!
Jenna,that’s a bomb!! Huge thanks from Russiaš§āāļø
★★★★★
Ah yay!!
Hi, if I half the recipe for a 6″ pan how do you half the eggs? You use 3 eggs and 1 egg yolk for the full recipe… Thank you
Hi Monica – Each whole egg is 4 tablespoons, so whisk up one whole egg and grab 2 tablespoons from it to cut it in half. A yolk is about 1 tablespoon so scoop 1/2 tablespoon to halve it as well.
Can I substitute eggs with something? I cannot consume eggs
I haven’t tested this recipe without eggs so I can’t make a sound suggestion
Made this before and it turned out great! However, I forget if I lined the edges with parchment paper, esp if the crust lines up along the sides as well. With a springform pan, do you suggest still lining the edges? I know the bottom is important but again, not sure about the edges. Thanks!
★★★★★
That’s great to hear! Yes, always line the edges just in case. Sometimes the edges can stick which will cause tension in the center. That’s how a big crack can form.
Do you think adding mini chocolate chips would work good in this recipe? I made it last wkend an loved the texture it was lighter an fluffier than traditional cheesecakes and the first one that didnt crack or sink on me. It was delish an nice to add fruit or caramel/choc to each individual slice. ! A friend wants me to make her a choc chip one an curious if anyone has tried this one with them or if NY style would be better… I have to make it tomorrow!
Absolutely! I’m sure about a cup of mini chocolate chips would be enough
Baked this cake for my birthday and it was an absolute hit! So moist and tasty. Thank you for doing what you do
★★★★★
I’m wondering how I could make this cheesecake more tangy without having to make the NY cheesecake? Can I add lemon juice? Or more sour cream? Thank you so much! š
Yes, you could add 2 teaspoons of lemon juice or top it with some lemon curd š
Thank you so much!
omg looks delicious!! i have to do it
Hi!! First time to bake a 9in cheesecake and it turned out great!! We loved it. I just skipped putting parchment paper on the side and waited for the cake to set in the fridge before I released the cake from the pan. No knife scraping and I nailed it without cracks. It was pretty I wish I can send you a picture. I am excited to try your other recipes. Thank you so much Btw, can the recipe be applied using a 6in or 4in pan? If yes, can you guide me on adjustments in the recipe if there is. Thanks again!!
★★★★★
Yay! So glad you liked it!
I love this recipe looks so sumptuous will definitely try this for my girlfriend
Week 3 of baking one your recipes till the end of the year!! AMAZING recipe!10/10!
Aw so fun! Enjoy!
Hi there,
I made this yesterday and it was a huge hit with my family. Any suggestions for it not browning on top, maybe use a piece of foil? Also, where did you get that lovely springform pan? I have not seen such a pretty one. Thanks for the recipe š Can’t wait to make it again.
★★★★★
Yay! Yes, I’d suggest checking on the cheesecake about 20-30 minutes before it’s done and quickly cover it with a sheet of foil if it looks like it’s browning too much. I linked the pan I used at the bottom of the recipe card! š