Final Thoughts

This Easy Homemade Cheesecake Recipe is a wonderful dessert to keep in your baking collection. Its buttery graham cracker crust and creamy vanilla filling make it a timeless favorite for celebrations, family dinners, and everyday sweet cravings.

With simple ingredients, clear instructions, and a few practical baking tips, you can create a cheesecake that looks beautiful and tastes delicious. Prepare it a day ahead, let it chill overnight, and finish it with your favorite topping just before serving.

If you try this recipe, leave a comment and tell us whether you prefer classic cheesecake, strawberry cheesecake, or chocolate cheesecake!

---

Printable Recipe Card

Easy Homemade Cheesecake

Prep Time: 25 minutes
Cook Time: 55–70 minutes
Cooling Time: About 1 hour
Chilling Time: At least 6 hours
Total Time: Approximately 8 hours 20 minutes to 9 hours 35 minutes
Servings: 12 slices
Category: Desserts
Cuisine: American

Ingredients

For the crust

• 2 cups graham cracker crumbs
• ¼ cup granulated sugar
• 6 tablespoons unsalted butter, melted
• Pinch of salt, optional

For the filling

• 24 ounces full-fat cream cheese, softened
• 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

Instructions

1. Preheat the oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment paper if desired.
2. Mix graham cracker crumbs, sugar, melted butter, and optional salt. Press firmly into the pan and bake for 8–10 minutes. Let cool slightly.
3. Beat softened cream cheese on medium-low speed until smooth.
4. Add sugar and flour; mix on low speed until combined.
5. Mix in sour cream, vanilla, and optional lemon juice.
6. Add eggs one at a time, mixing on low speed just until incorporated.
7. Pour the filling over the crust and smooth the top.
8. Bake for 55–70 minutes, until the edges are set and the center still has a gentle wobble. The center should reach approximately 150°F.
9. Turn off the oven, crack the door open, and let the cheesecake rest inside for 30 minutes.
10. Cool on a rack, loosen the edge with a thin knife, and refrigerate for at least 6 hours or overnight.
11. Release the springform ring, slice with a warm knife, and serve with optional toppings.

Recipe Notes

• Use room-temperature ingredients for a smooth filling.
• Avoid overmixing after adding the eggs.
• A water bath is optional but may help reduce cracking.
• Refrigerate leftovers for 3–4 days.
• Freeze well-wrapped cheesecake for up to 2 months for best quality.