This easy classic cheesecake features a rich, ultra-creamy cream cheese filling baked over a homemade graham cracker crust. Made completely from scratch with simple ingredients, this foolproof recipe requires no water bath, no complicated foil wrapping, and no stress.
Classic cheesecake is my husband's absolute favorite dessert. I've tried plenty of cheesecake recipes over the years, but this is the one I always come back to because it's rich, creamy, completely foolproof, and absolutely delicious!
Table of contents
This signature base is actually the exact same foundation I use for my Cherry Cheesecake, rich Triple Chocolate Cheesecake, and cozy Caramel Apple Cheesecake. But when you just want a pure, traditional dessert where the rich cream cheese and warm vanilla shine all on their own, this simple recipe is as good as it gets.
Key Ingredients & Substitutions
- Honey Graham Cracker Crumbs: While regular graham crackers work great, I've recently been using honey graham crackers for this crust and absolutely love it! Crushing up honey graham crackers adds a subtle, warm sweetness that pairs brilliantly with the tangy cream cheese filling.
- Unsalted Butter & Cinnamon: Melted butter binds the crust together, while a subtle pinch of ground cinnamon elevates the graham cracker flavor without taking over.
- Full-Fat Cream Cheese: For the richest, creamiest texture, make sure to use full-fat block cream cheese. It must be fully softened to room temperature so it creams smoothly without leaving any tiny lumps in your batter.
- Vanilla Bean Paste (or Pure Vanilla Extract): I love using 1 tablespoon of vanilla bean paste here. It infuses the entire filling with rich vanilla flavor and leaves gorgeous, tiny vanilla specks throughout every slice. If you don't have paste on hand, 1 tablespoon of pure vanilla extract is the best substitution, just be sure it's pure vanilla extract for the best possible flavor!
See the recipe card below for the full list of ingredients and measurements.
How To Make Classic Cheesecake
Making this classic cheesecake from scratch is super easy and straightforward. Since this recipe requires no water bath, you can skip the aluminum foil and complicated setup altogether!
- Mix together the graham cracker crumbs, melted butter, sugar, and cinnamon. Firmly press the mixture into the bottom and slightly up the sides of a 9-inch springform pan.
- Cream the cream cheese until completely smooth. Scrape down the sides of the bowl, then mix in the granulated sugar and vanilla bean paste until fully incorporated. Mix in the eggs one at a time, just until combined.
- Pour the cheesecake filling into the prepared graham cracker crust. Bake at 350°F for 20 to 25 minutes, checking for a slight jiggle in the center.
- Turn off the oven, crack the oven door open, and let the cheesecake sit inside for 1 hour. Remove and let cool completely on the counter before chilling in the refrigerator for at least 4 hours (preferably overnight).
See the recipe card below for the full recipe.
👉 Sky's Tips for Making Classic Cheesecake
- Line the Bottom with Parchment Paper: If you plan on removing the cheesecake from the springform pan base for a beautiful presentation on a cake stand, place a round of parchment paper on the bottom of the pan before pressing in the crust. It makes sliding the finished, chilled cheesecake off the metal base super easy!
- Crushing the Graham Crackers: Using a food processor is the absolute easiest way to get fine, uniform graham cracker crumbs for the crust. If you don't have one, just place the graham crackers into a sealed zip-top bag and crush them with a rolling pin or the flat side of a meat mallet!
- Use Softened Room-Temperature Cream Cheese: Cold cream cheese will leave stubborn lumps in your batter no matter how long you mix. Set your cream cheese blocks on the counter ahead of time so they mix up silky smooth.
- Don't Overmix After Adding Eggs: Mix the eggs in one at a time on low speed, stirring just until incorporated. Overmixing introduces excess air bubbles into the batter, which can cause the cheesecake to puff up in the oven and crack as it cools.
- The "Jiggle Test" for Doneness: The cheesecake is done when the outer edges look set and firm, but the center still gently jiggles when you tap the side of the pan. It will finish setting up perfectly as it cools.
- Crack the Oven Door: Once the baking time is up, turn off the oven and leave the door cracked open for 1 hour. This gradual cooling process prevents sudden temperature swings that lead to surface cracks!
Whether you enjoy a slice on its own or customize it with your favorite fruit toppings, I hope this easy, no-water-bath recipe becomes a staple in your kitchen just like it is in mine.
-Sky🩷
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📖 Recipe
Easy Classic Cheesecake (No Water Bath)
This easy classic cheesecake is rich and completely foolproof. No messy water bath required. It's my go-to classic cheesecake recipe.
Equipment
- 9-inch springform pan
Ingredients
Graham Cracker Crust
- 1 ½ cups graham cracker crumbs 10-11 whole sheets
- 6 tablespoons unsalted butter melted
- ¼ cup granulated sugar
- pinch ground cinnamon
Cheesecake Filling
- 24 ounces cream cheese softened
- ¾ cup granulated sugar
- 3 large eggs room temperature
- 1 tablespoon vanilla bean paste or pure vanilla extract
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- Preheat your oven to 350°F. Line the bottom of a 9-inch springform pan with a round of parchment paper.
- For the graham cracker crust: In a medium bowl, stir together the graham cracker crumbs, melted butter, granulated sugar, and ground cinnamon until evenly combined and resembling wet sand. Press the mixture firmly into the bottom and slightly up the sides of your prepared springform pan.
- For the filling: In a large bowl or stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium speed for 2-3 minutes until completely smooth and lump-free. Scrape down the sides and bottom of the bowl. Add the granulated sugar and vanilla bean paste, mixing on low speed until combined.
- Add the eggs one at a time, mixing on low speed just until incorporated. Scrape down the bowl between each addition. Do not overmix.
- Pour the batter over the crust and smooth the top with a spatula. Bake at 350°F for 20 to 25 minutes, or until the outer edges are set and the center still gently jiggles when you tap the side of the pan.
- Turn off the oven, crack the oven door open about an inch, and let the cheesecake sit inside for 1 hour to cool gradually.
- Remove the cheesecake from the oven and let it cool completely to room temperature on the counter. Cover loosely and refrigerate for at least 4 hours (preferably overnight) before slicing and serving. Enjoy!
Notes
- Yield & Servings: This 9-inch cheesecake yields 8 to 12 slices, depending on how large you like to cut them!
- Ensure your cream cheese blocks and eggs are completely at room temperature before mixing. Cold ingredients will create stubborn lumps and prevent a silky-smooth batter.
- Lining the base of your springform pan with parchment paper allows you to easily slide the chilled cheesecake off the metal base and onto a cake stand or serving platter.
- Storage: Store leftover cheesecake covered tightly in the refrigerator for up to 5 days. I find that placing a paper towel over the pan before wrapping it with plastic wrap catches condensation and keeps moisture from dripping onto the surface of the cheesecake!
Nutrition
Calories: 571kcalCarbohydrates: 43gProtein: 9gFat: 41gSaturated Fat: 23gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.4gCholesterol: 178mgSodium: 368mgPotassium: 167mgFiber: 1gSugar: 33gVitamin A: 1506IUCalcium: 104mgIron: 1mg
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