Homemade Cheesecake

This Homemade Cheesecake Recipe has a dense, silky vanilla cream cheese filling and a buttery graham cracker crumb crust. It's topped with a sweet, tangy sour cream mixture and swirls of homemade whipped cream! It's the perfect cheesecake topped with fresh fruit, fruit glazes, caramel sauce, or any other topping you would like.

A slice of homemade cheesecake topped with two dollops of whipped cream sits on a plate, while a bowl of fresh strawberries is blurred in the background.

This cheesecake recipe is a classic for my family! It's so easy to make and never disappoints. The best part is you can add various flavors to the cheesecake batter or toppings to make it extra special for someone!

Ingredients

See the recipe card at the bottom of the post for all ingredients and quantities.

Graham Cracker Crumbs – Can’t find graham cracker crumbs? You can always make your own crumbs by adding graham crackers into a storage bag and crushing them with a rolling pin. Vanilla wafers are a great alternative to graham crackers.
Butter – I prefer to use salted butter when baking but unsalted works fine too. You can add a dash of salt to the crust if you're using unsalted.
Cream Cheese – always make sure to use room temperature cream cheese. Cold cream cheese will make a lumpy cheesecake.
Granulated Sugar – granulated sugar or white sugar is what I used for this homemade cheesecake recipe. It melts into the cream cheese.
Powdered Sugar – this is a must for situations where granulated sugar will leave the recipe grainy like in our sour cream cheesecake topping.
Sour Cream – I recommend always using full-fat sour cream because it's thicker and richer than low-fat.
Vanilla Extract – your favorite vanilla extract is a must for a recipe when it's the primary flavor.
Eggs – Large eggs are used in my recipes unless stated otherwise. Room temperature eggs blend into the batter easiest, but cold eggs work fine.

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Substitutions and Variations

  • Graham Cracker Crumbs - You can substitute the graham cracker crumbs for any flavor of Oreo crumbs with the filling left in and the sugar left out of the crust recipe. Vanilla wafers, shortbread cookies, peanut butter cookies, gingersnap cookies, etc. Any cookie that's crunchy that can be crushed into crumbs will work.
  • Vanilla Extract - Instead of using vanilla extract, try adding different flavors like almond, lemon, rum, raspberry, strawberry, etc.
  • Add-ins - You can add crushed cookies, sprinkles, cookie dough, caramel, fudge, dulce de leche, etc to this cheesecake.

NOTE: This recipe has not been tested with other substitutions or variations

A homemade cheesecake with a graham cracker crust, topped with swirls of whipped cream, sits elegantly on a plate. A few strawberries are blurred in the background, adding a touch of color.

Graham Cracker Crust

An easy cheesecake crust recipe can be made from graham crackers, any store-bought cookies that are crunchy, animal crackers, etc. There are cheesecakes with brownie crusts like my Brownie Chocolate Chip Cheesecake and cookie crusts too like this delicious Cookie Monster Cheesecake, but we’re going to stick to the basic cheesecake crust recipe for this one.

It's tempting to buy a premade crust, but homemade graham cracker crusts are so easy and typically only consist of 2 to 3 ingredients: graham crackers, granulated sugar, and melted butter. If you’re using a store-bought cookie, you can omit the sugar.

You can either bake the crust for 10 to 15 minutes until the edges are slightly brown or freeze it for 15 minutes or longer until the crust is firm.

How To Make Cheesecake Filling with No Lumps

One of the most important steps to not having lumps in your cheesecake is making sure that your cream cheese is room temperature all the way through. The center can be cold if you don't give it enough time to come up to room temperature, so aim for 3 to 4 hours on the counter before you begin making the cheesecake filling.

The next step to making a smooth cheesecake filling is grabbing a hand mixer and beating the cream cheese by itself until it’s creamy. Scrape down the sides and bottom of the bowl and beat in any remnants. Mix in the sugar just until combined. Mixing the granulated sugar into the cream cheese for a long period can cause the cheesecake to form air pockets that will make the cheesecake sink in the middle as soon as it's out of the oven.

Next, add the vanilla extract and sour cream. This will start to loosen the consistency of the cheesecake batter. Scrape down the sides and bottom of the bowl and beat in any remaining bits of cream cheese.

Lastly, add the eggs, one at a time, beating just until the egg is mixed in. Scrape down the sides and bottom of the bowl and add the next egg. Do not overmix the cheesecake filling otherwise the cheesecake will rise in the oven and fall once it's out. Mixing just until the eggs are incorporated will prevent overmixing.

A slice of homemade cheesecake with a crumbly base rests on a white plate, crowned with whipped cream and accompanied by a few strawberries in the background.

Water Bath for Cheesecake

A water bath for cheesecake is the best way to prevent getting the raised edges on the cheesecake where the cheesecake puffs up in the oven and then falls when it cools. It also helps prevent the browning of the top of the cheesecake and cracking of the cheesecake from it drying out.

It's important to know that the cheesecake can still crack with a water bath for different reasons though. If you overbake the cheesecake, it will crack. If you swirl in something like jam, it could crack if there's cornstarch in the jam like with my Blackberry Cheesecake.

To create a water bath, you can use a silicone pan that's slightly larger than the springofrm pan or wrap the springform pan in two layers of heavy-duty aluminum foil. 1 layer or regular aluminum foil will not do the job.

Place your springform pan that's wrapped in foil/silicone pan into a slightly larger pan and add about 1 inch of hot water to the outside pan.

Cooling the Cheesecake

Cheesecake doesn't like to go from a hot oven to a cool counter which is why I like to leave it in the oven with the oven off and the door slightly open to slowly cool it down. This will help prevent cracks as well.

I recommend it cooling down in the oven for at least 2 to 3 hours until it's at room temperature. If you're in a rush or have to use the oven for something else, you can chance it after an hour of resting in the oven and then leaving it on the counter to finish cooling.

Sour Cream Topping for Cheesecake


The sour cream topping for the cheesecake doesn't get baked. It's added once the cheesecake is baked and adds a sweet and tangy flavor. Not only does this topping add the perfect finishing touch to your cheesecake, but it works great at covering imperfections such as cracks, raised edges from skipping the water bath, unevenly browned top, etc.

Once the cheesecake is baked and cooled to room temperature make the sour cream cheesecake topping by mixing the sour cream and powdered sugar together. Spread it evenly on top of the room temperature cheesecake.

The sour cream topping doesn't settle and smooth out on its own, so you can either smooth it out with a large angled spatula or add designs to it. After the sour cream is added, refrigerate the cheesecake overnight to firm up.

A homemade frosted cake with swirls of white cream around the edge sits elegantly on a pristine white plate.

How to Store/Freeze

To store this cheesecake, place it in an airtight container or tightly wrapped with plastic wrap for 5 to 7 days in the refrigerator. Yes, the sour cream topping can stick to the plastic wrap so take that into consideration.

To freeze this cheesecake recipe, let the cheesecake cool in the fridge completely. Wrap the cheesecake in two layers of plastic wrap, making sure the plastic wrap touches the cheesecake's surface. This will ensure it is sealed well. I like to then wrap it in a layer of heavy-duty aluminum foil to give it an extra layer of protection from absorbing the freezer taste.

Freeze the cheesecake for up to three months. When you are ready to enjoy the cheesecake, remove it from the freezer and place it in the fridge to thaw overnight.

Recipe FAQ's

Why do I have cracks in my cheesecake?

If you skipped the water bath, it could be from that. It could be from being overmixed or overbaked as well. Lastly, you could have cooled it too quickly by not leaving it in the oven with the oven off and the door open until it cools completely.

How can I tell if I overmixed the cheesecake filling?

If you beat any ingredient other than just the cream cheese any longer than absolutely necessary to get them incorporated, you're risking the cheesecake being overmixed.

You want as few air bubbles as possible in this cheesecake batter. You can try to remove them by banging the batter once it's in the springform pan on the counter.

Can I substitute the sour cream for plain greek yogurt?

Yes for both the cheesecake and the sour cream cheesecake topping. You may want to reduce the powder sugar in the topping though.

If you try this recipe, be sure to leave a rating below and also share it on Instagram, and tag me! You can also find me on Facebook and stay up to date on recipe releases by joining the Newsletter!

A slice of homemade cheesecake topped with whipped cream sits on a plate, with fresh strawberries enticingly in the background.

Homemade Cheesecake

This Homemade Cheesecake Recipe has a dense, silky vanilla cream cheese filling and a buttery graham cracker crumb crust. It's topped with a sweet, tangy sour cream mixture and swirls of homemade whipped cream!
5 from 1 vote
Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Chill Time 8 hours
Total Time 9 hours 35 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 767 kcal

Ingredients
  

Crust

Cheesecake

  • 32 ounces cream cheese room temperature
  • 1 ¼ cups granulated sugar
  • ½ cup full-fat sour cream
  • 2 teaspoons vanilla extract
  • 5 large eggs

Topping

  • ½ cup full-fat sour cream
  • 2 teaspoons powdered sugar

Whipped Cream

  • 1 cup heavy whipping cream
  • 3 tablespoons powdered sugar
  • ½ teaspoon vanilla extract

Instructions

Crust

  • Preheat oven to 350 degrees F. Spray a 9 inch springform pan with nonstick baking spray. Line the sides of the pan with 3 inch wide parchment paper strips.
  • In a medium bowl, add in the graham cracker crumbs, sugar, and butter. Stir until the butter coats the crumbs.
  • Pour the crust mixture into the bottom of the prepared springform pan. Firmly and evenly press the graham cracker crumbs into the bottom of the pan.
  • Place in the fridge or freezer to chill while working on the cheesecake batter.

Cheesecake

  • In a large mixing bowl, add the cream cheese. Beat a using a hand mixer on medium speed until the cream cheese is smooth.
  • Add in the sugar and beat until combined. Scrape down the sides of the bowl.
  • Add in the sour cream and vanilla extract. Beat until the sour cream is incorporated. Scrape down the sides and bottom of the bowl.
  • Add the eggs one at a time and beat in each egg just until combined. Scrape down the side and bottom of the bowl before adding the next egg.
  • Wrap the prepared springform pan with two layers of heavy duty foil. *See notes for alternative
  • Pour the cheesecake filling on top of the chilled crust. Give it a few gentle taps on the counter to remove any air bubbles.
  • Place the pan inside a second pan filled with 1 inch of hot water.
  • Place the pans in the preheated oven and bake for 70 to 80 minutes until the edges are set and the center slightly jiggles similar to set-up gelatin. The top will be a golden brown.
  • Turn the oven off and leave the oven door ajar. Let the cheesecake cool to room temperature.

Sour Cream Topping

  • In a small bowl, add the sour cream and sugar. Whisk until the sugar is incorporated.
  • Scoop the topping on the room temperature cheesecake and spread out evenly.
  • Place in cheesecake in the fridge to chill overnight.
  • Store in an airtight container in the refrigerator.

Whipped Cream

  • In a large mixing bowl, add the heavy whipping cream, powdered sugar, and vanilla extract. Whip with a hand mixer on medium until stiff peaks form.
  • Add the whipped cream to a piping bag fitted with the Wilton 1M piping tip and pipe tall swirls of whipped cream around the top of the chilled cheesecake.
  • Cut and serve. Store the cheesecake in an airtight container in the refrigerator.

Notes

If you would rather not use foil for the water bath, you can use an additional pan. Place the cheesecake inside a second pan that’s slightly larger and then in a third pan that has 1 inch of hot water in it.
Storage: Store in an airtight container in the refrigerator for up to 5 days. 
Freezing: Once the cheesecake has cooled completely, place it in the fridge to chill. Once it's chilled, remove it from the springform pan, wrap it tightly in two layers of plastic wrap, a layer of heavy duty tin foil for up to 3 months. 
Thaw: Let the frozen cheesecake thaw in the fridge overnight before serving. 

Nutrition

Calories: 767kcalCarbohydrates: 55gProtein: 12gFat: 57gSaturated Fat: 32gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 254mgSodium: 569mgPotassium: 256mgFiber: 1gSugar: 45gVitamin A: 2087IUVitamin C: 1mgCalcium: 170mgIron: 1mg

(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)

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