Easy Homemade Cheesecake Recipe (Creamy, Smooth & Delicious)
Ingredients You’ll Need
This recipe makes one 9-inch cheesecake, serving approximately 12 people.
For the graham cracker crust
- 2 cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- A small pinch of salt, optional
For the cheesecake filling
- 24 ounces full-fat cream cheese, softened to room temperature
- 1 cup granulated sugar
- 1 cup sour cream, at room temperature
- 3 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 tablespoon fresh lemon juice, optional
- 2 tablespoons all-purpose flour
Optional toppings
- Fresh strawberries or raspberries
- Blueberry sauce
- Chocolate ganache
- Caramel sauce
- Whipped cream
- A light dusting of powdered sugar
Ingredient Tips and Substitutions
Cream cheese: Use full-fat block cream cheese for the richest texture. Cream cheese sold in tubs can have a different moisture content and may produce a softer filling.
Graham crackers: You can buy ready-made graham cracker crumbs or crush whole graham crackers in a food processor. Vanilla wafer crumbs also make a delicious alternative.
Sour cream: Sour cream adds a subtle tang and helps keep the filling creamy. Full-fat sour cream generally produces the best texture.
Eggs: Room-temperature eggs blend more evenly into the filling. Take them out of the refrigerator about 30 minutes before baking.
Flour: A small amount helps stabilize the filling. Measure it accurately to avoid making the cheesecake unnecessarily dense.
Lemon juice: This is optional, but a little lemon juice brightens the flavor without making the cheesecake taste strongly of lemon.
How to Make Easy Homemade Cheesecake
Follow these steps for a creamy cheesecake with a golden crust and a smooth center.
Step 1: Prepare the oven and pan
Preheat your oven to 325°F.
Lightly grease a 9-inch springform pan. You can also line the bottom with parchment paper to make serving and cleanup easier.
A springform pan is especially useful because its removable sides allow you to release the chilled cheesecake without turning it upside down.
Step 2: Make the graham cracker crust
In a medium bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and optional pinch of salt.
Stir until the crumbs are evenly moistened. The mixture should resemble damp sand and hold together when pressed between your fingers.
Transfer the mixture to the prepared springform pan. Press it firmly across the bottom and slightly up the sides if desired. Use the flat bottom of a measuring cup to create an even layer.
Bake the crust for 8–10 minutes, then remove it from the oven and let it cool slightly while you prepare the filling.
Pre-baking helps the crust hold together and keeps it from becoming too soft beneath the filling.