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
Tried this recipe?Let us know how it was!