The Best Creamy Homemade Cheesecake
3/23/2026
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Made with a few simple ingredients in a springform pan, this delightfully smooth and creamy homemade cheesecake recipe is foolproof. Often deemed “tricky” or “finicky” by home bakers, this version is anything but. After diligent recipe testing, I figured out the most approachable method for a no-crack top while keeping the beloved taste and texture classic cheesecake is known for. This cheesecake is beautiful, tastes incredible, and wows a crowd every time.
Why I’m Obsessed
- Perfect texture: Each slice is fluffy and rich with just the right amount of sweetness.
- Crack free: The center doesn’t sink and there isn’t a giant crack through the middle!
- Simply elegant: Everything about classic cheesecake is elevated. It’s beautiful and always impresses.
- Versatile: Topping ideas for cheesecake are endless.
Ingredients You Need
All you need are a few baking basics to make homemade cheesecake. (For the full ingredient list (with measurements) and instructions, refer to the recipe card at the bottom of this post.)
Cheesecake Filling
- Cream cheese: Full-fat cream cheese is the base of cheesecake. Make sure it’s at room temperature before beginning the recipe so it incorporates smoothly (no lumpy cheesecake!).
- Sugar: Granulated sugar sweetens the cheesecake.
- Milk: Whole milk creates a light and fluffy texture.
- Sour cream: Adds tang and extra softness.
- Flour: A little bit of all-purpose flour helps prevent cracks in the cheesecake.
- Vanilla: Pure vanilla extract enhances the flavor.
- Eggs: Create the classically smooth, custard-like filling associated with cheesecake.
Graham Cracker Crust
This cheesecake crust comes together with graham cracker crumbs and melted butter (to hold the crust together). To make graham cracker crumbs, pulse graham crackers in the food processor until they turn into a fine crumb consistency, about 30-45 seconds. You’ll need about 20 full graham cracker sheets to yield enough crumbs for this crust.
Helpful Tools
There aren’t many specialty tools needed for traditional cheesecake, but a springform pan and electric mixer (hand or stand) are essential. If you don’t have a springform pan, I suggest this cheesecake bites recipe (made in a standard muffin pan).
My recipe is made without a water bath, so there’s no need to wrap the pan in foil or use a big roasting pan.
simple
spring form pan
Always have your cupboards stocked with a spring form pan in case of dessert emergencies!
How to Make This Cheesecake Recipe
Making an entire cheesecake from scratch may sound intimidating, but it’s actually much simpler than you might think. With just a few minutes of hands-on time, the oven does most of the work!
Tip: Before beginning, let the cream cheese, milk, sour cream, and eggs come to room temperature.
Make the Crust
- Prepare the springform pan. Spray a 9-inch springform pan with nonstick baking spray and line the bottom with a parchment paper round.
- Mix the graham cracker crumbs and melted butter until the mixture resembles wet sand. You can use a spatula or your hands for this step.
- Press the mixture tightly into the pan, making sure the crust is even and compact.
- Par-bake the crust for 8 minutes at 350ºF, then remove it from the oven and let it cool.
Make the Cheesecake Filling
- Beat the softened cream cheese in the bowl of a stand mixer on medium speed until light and fluffy (about 2 minutes). I highly recommend using an electric mixer (hand or stand) for consistent mixing and creating the best texture.
- Add the sugar, milk, sour cream, flour, and vanilla extract. Mix on low speed until just combined.
- With the mixer on low speed, add the eggs one at a time. Make sure to let each egg incorporate fully before adding the next one. Low speed is important, especially in this step, to prevent air bubbles from forming.
- Pour the filling on top of the graham cracker crust and bake for 55-60 minutes. The cheesecake is done when the edges are set and the center is no longer wet – it should jiggle slightly when the pan is shaken.
- When the cheesecake is done baking, turn off the oven and crack the oven door – keep the baked cheesecake inside and let it cool for an hour. This step helps the cheesecake finish cooking and prevents large cracks in the center.
- Once the cheesecake has cooled, refrigerate it for at least 6 hours (overnight is ideal).
What About a Water Bath?
I found a water bath to be unnecessary, but you’re welcome to use one. Between steps 5-6 of this cheesecake recipe:
- Fill a roasting plan with 1 inch of water. Wrap the bottom of the springform pan with aluminum foil so no water can get into the crack of the pan.
- Pour in the cheesecake filling.
- Place the filled springform pan into the water bath and place the roasting pan in the oven.
- Continue with the recipe as written.
Variations and Topping Ideas
Cheesecake is made for toppings (though wildly delicious on it’s own)! Top slices of cheesecake with:
- Chocolate ganache
- Caramel drizzle
- Dollop of whipped cream
- Strawberry sauce
- Jam
- Fresh berries
Use a different kind of crust! Instead of a classic graham cracker crust, mix it up and try:
- Oreos: Use the crust in my Oreo cheesecake recipe.
- Graham cracker/pretzel combo: Like in my caramel apple cheesecake.
- Biscoff cookies: Use the crust in my mascarpone cheesecake.
- Gingersnap cookie crumbs: Like in my chai pumpkin cheesecake.
How to Serve It
Cheesecake is one of my favorite desserts to make for dinner parties because it must be made ahead of time! It needs at least 6 hours of chill time in the refrigerator and can chill for up to 3 days before serving (keep it in the springform pan until ready to enjoy).
When ready to serve, run a thin, flat-bladed knife under hot water, then wipe it clean with a paper towel. Run the knife around the edge of the springform pan and release the pan’s latch before removing the sides. For clean slices, make sure to warm and clean the knife (with hot water and then a clean towel) before each slice.
FAQ
New York-style cheesecake is typically more dense, sturdier, and taller. Regular cheesecake (like this recipe) is fluffy, smooth, and creamy.
Absolutely. Use a 1:1 gluten free flour replacement in the cheesecake filling and gluten free graham crackers to make crumbs for the crust.
To prevent cracks on top of the cheesecake, follow the recipe as written (including the 2 tablespoons of flour in the filling), bake until just slightly jiggly, and let the cheesecake cool for an hour in the oven (turned off with the door cracked). Be sure to chill in the refrigerator for a minimum of 6 hours, but ideally overnight.
Storing Leftovers
Store leftover cheesecake in the refrigerator for up to 4 days. Cover the entire cheesecake tightly in plastic wrap (or wrap individual slices), then place in an airtight container if desired.
Freezing Cheesecake
If you’d like to freeze the whole cheesecake for later, let the cheesecake cool completely in a spring-form pan. Wrap the cheesecake (and springform pan) in plastic wrap and freeze for up to 3 months. You can also freeze individual slices – simply wrap in plastic wrap, place in a freezer-safe bag, and freeze for up to 3 months.
The night before serving, transfer the cheesecake to the refrigerator and let it thaw.
Cheesecake Recipe
Ingredients
For the Crust
- 3 cups graham cracker crumbs*
- 8 tablespoons butter, melted
For the Cheesecake
- 24 oz. cream cheese, room temperature
- 1 cup granulated sugar
- 1/2 cup whole milk, room temperature
- 1/2 cup sour cream, room temperature
- 2 tablespoons all-purpose flour
- 1 teaspoon pure vanilla extract
- 4 large eggs, room temperature
Instructions
For the Crust
- Preheat the oven to 350ºF. Spray a 9-inch springform pan with nonstick baking spray and line the bottom with a parchment paper round. Set aside.
- Mix together the graham cracker crumbs and melted butter until the mixture resembles wet sand.
- Press the mixture into the prepared springform pan, creating an even, compact crust.
- Par-bake the crust for 8 minutes, then remove it from the oven and allow it to cool while you make the filling.
For the Filling
- Add the cream cheese to the bowl of a stand mixer fitted with the paddle attachment.
- Beat on medium speed for 1-2 minutes, or until the cream cheese is light and smooth.
- Add the granulated sugar, milk, sour cream, flour, and vanilla extract. Mix just until combined, scraping the sides of the bowl with a spatula as needed.
- With the mixer on low speed, add the eggs one at a time. Make sure to let each egg incorporate fully before adding the next one.
- Scrape down the sides of the bowl to ensure all of the cream cheese has been incorporated and mix again for a few seconds if needed.
- Pour the cheesecake filling on top of the crust.
- Bake for 55-60 minutes. The cheesecake is done when the edges are set and the center is no longer wet – it should jiggle slightly when the pan is shaken.
- With the cheesecake still in the oven, turn off the oven and crack the oven door. Keep the cheesecake inside for one hour to help the cheesecake finish cooking and help prevent large cracks in the center.
- Once the cheesecake has cooled in the oven, transfer it to the refrigerator to chill for at least 6 hours (overnight is ideal).
- When ready to serve, run a thin, flat-bladed knife under hot water, then wipe it clean with a paper towel. Run the knife around the edge of the springform pan and release the pan’s latch. Remove the sides.
- Transfer the cheesecake to a serving dish or plate. For clean slices, make sure to warm and clean the knife (with hot water and then a clean towel) before each slice.
- Serve with fresh berries, whipped cream, or chocolate sauce.
Tips & Notes
- Storage instructions: Store any leftover cheesecake in an airtight container in the refrigerator for up to 3 days.
- Graham crackers: To make graham cracker crumbs, pulse graham crackers in the food processor until they turn into a fine crumb consistency, about 30-45 seconds. You’ll need about 20 full graham cracker sheets to yield enough crumbs for this crust.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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