Classic Cheesecake with Graham Cracker Crust
A true American diner-style classic: rich, creamy vanilla cheesecake baked on a buttery graham cracker crust. This recipe uses a gentle water bath and a slow cool-down for a smooth, crack-resistant top and a sliceable, custard-like center.
Cheesecake became a staple of American baking in the early 20th century, especially after cream cheese was widely available and New York-style versions took off. The graham cracker crust—simple, sweet, and toasty—became the standard pairing because it’s sturdy and adds warm flavor without competing with the filling. In this recipe, you’ll learn the small technique choices that make a big difference: room-temperature ingredients, low mixing to avoid air bubbles, and a careful bake-and-cool routine.
Total Time
9 hr 50 min
Prep Time
25 min
Cook Time
1 hr 25 min
Servings
12
Ingredients
Graham Cracker Crust
- •1 1/2 cups (about 150 g) graham cracker crumbs
- •2 tbsp granulated sugar
- •1/4 tsp fine salt
- •6 tbsp (85 g) unsalted butter, melted
Cheesecake Filling
- •32 oz (907 g) full-fat cream cheese, room temperature (4 blocks)
- •1 cup (200 g) granulated sugar
- •2 tbsp all-purpose flour
- •1/2 cup (120 g) sour cream, room temperature
- •1 tbsp vanilla extract
- •1/2 tsp fine salt
- •4 large eggs, room temperature
For the Water Bath
- •Boiling water (enough to come about 1 inch up the sides of the roasting pan)
- •Heavy-duty aluminum foil (for wrapping the springform pan)
Instructions
- 1
Prep the pan and oven: Heat oven to 325°F (163°C). Lightly grease a 9-inch springform pan. Wrap the outside of the pan with 2–3 layers of heavy-duty foil, pressing tightly to prevent leaks.
- 2
Make the crust: In a bowl, mix graham cracker crumbs, sugar, and salt. Stir in melted butter until the mixture looks like wet sand.
- 3
Form and pre-bake: Press crumbs firmly into the bottom of the pan (and slightly up the sides if you like). Bake 10 minutes, then cool while you make the filling.
- 4
Mix the filling (low and slow): In a stand mixer with paddle (or a large bowl with a hand mixer), beat cream cheese on low-medium just until smooth, scraping the bowl as needed. Add sugar and flour and mix until combined—avoid whipping in lots of air.
- 5
Add flavorings: Mix in sour cream, vanilla, and salt until smooth.
- 6
Add eggs carefully: Add eggs one at a time, mixing on low just until each disappears. Scrape the bowl and give a final brief mix. Do not overmix.
- 7
Fill the pan: Pour batter over the cooled crust and smooth the top.
- 8
Set up the water bath: Place the foil-wrapped springform pan in a large roasting pan. Put the roasting pan on the oven rack, then carefully pour boiling water into the roasting pan until it reaches about 1 inch up the sides.
- 9
Bake: Bake 60–75 minutes, until the edges are set and the center still has a gentle wobble (about a 2–3 inch circle in the middle).
- 10
Cool gradually (key for fewer cracks): Turn off the oven, crack the door open, and let the cheesecake sit in the oven 1 hour.
- 11
Finish cooling: Remove the cheesecake from the water bath, remove foil, and cool at room temperature 1–2 hours. Run a thin knife around the edge to loosen.
- 12
Chill: Cover and refrigerate at least 6 hours, preferably overnight, before slicing.
- 13
Serve: Release the springform ring, slice with a warm clean knife, and serve plain or with classic toppings like strawberries, cherry pie filling, or whipped cream.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.