Cheesecake with a chocolate drizzle

How to Make Cheesecake (Easy Cheesecake Recipe)_

Here’s the most popular cheesecake recipe ever. It’s simple and delicious, and it’s popular for a reason. Try it yourself today!

Prep: 20 minutesCook: 1 hourTotal: 1 hour 20 minutes
Fat 33 Carbs 39 Protein 8
Yield 8 1x


For the Crust 

  • 3 cups graham cracker crumbs 
  • 8 tablespoons (1 stick) butter, melted 

For the Cheesecake

  • 3 bricks (24-oz.) cream cheese, room temperature 
  • 1 cup granulated sugar 
  • ½ cup whole milk 
  • 1/2 cup sour cream 
  • 2 tablespoons all-purpose flour, optional (see notes) 
  • 1 teaspoon pure vanilla extract 
  • 4 large eggs 


For the Crust

  1. Preheat your oven to 350ºF. Spray a 9-inch springform pan with nonstick baking spray and line the bottom with parchment paper. Set aside. 
  2. In a small bowl, mix together the graham cracker crumbs and melted butter until the mixture resembles wet sand. 
  3. Transfer the mixture into the prepared springform pan and press the crumbs into the bottom and sides to create an even, compact crust. 
  4. Par-bake the crust for 8 minutes. Then, remove it from the oven and allow it cool while you make the filling. 

For the Filling 

  1. Add the cream cheese to the bowl of a stand mixer fitted with the paddle attachment. 
  2. Beat on medium speed for 1-2 minutes, or until the cream cheese is light and smooth. 
  3. Next, add the granulated sugar, milk, sour cream, flour, and vanilla extract. Mix just until combined. 
  4. 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. 
  5. Scrape down the sides of the bowl to ensure all of the cream cheese has been incorporated. 
  6. Pour the cheesecake filling on top of the crust. 
  7. Bake for 55-60 minutes, or until the edges of the cheesecake are set and the center is no longer wet. It should jiggle slightly when the pan is shaken. 
  8. Turn off the oven and crack the oven door– allow the cheesecake to cool in the oven for one hour. This will help the cheesecake finish cooking and help prevent large cracks in the center. 
  9. Once the cheesecake has cooled, transfer it to the fridge to chill for at least 6 hours (although overnight is preferred). 
  10. When youre ready to serve, run a thin, flat-bladed knife under hot water and then wipe it clean with a paper towel. Run the knife around the edge of the springform pan and release the pans latch. Remove the sides. 
  11. Transfer the cheesecake to your serving dish. For clean slices, make sure to warm and clean the knife (with hot water and then a clean towel) before each slice. 
  12. Serve with fresh berries, whipped cream, or chocolate sauce. 
  13. Store any leftover cheesecake in an airtight container in the fridge for up to three days. 

Tips & Notes

  • Graham crackers are a classic cheesecake crust– although you could also use Oreos, gingersnaps, etc. To make the crumbs, pulse the graham crackers in the food processor until they are a fine crumb– about 30-45 seconds. 
  • The butter helps hold the crust together. 
  • The cream cheese is the base of our cheesecake. I used full-fat cream cheese. But the key is to make sure it is fully at room temperature so it incorporates smoothly! 
  • Granulated sugar is going to sweeten our cheesecake. 
  • Milk helps create a light and fluffy cheesecake. 
  • Sour cream adds a nice tang and a little extra softness to our cheesecake. 
  • The flour helps prevent the cheesecake from cracking in the center. 
  • The vanilla helps enhance the flavor of the cream cheese– it also adds a bit more sweetness. 
  • The eggs are going to help create the smooth custard-like filling we all know and love in cheesecake! 

Nutrition Facts

Serving Size: 1/19 Calories: 479 Sugar: 24 Sodium: 404 Fat: 33 Carbohydrates: 39 Fiber: 1 Protein: 8 Cholesterol: 141
Author: Lee FunkeCategory: DessertMethod: OvenCuisine: American