Introduction

This homemade cheesecake is rich, creamy, and comes with a perfectly golden graham cracker crust. With simple ingredients and straightforward steps, it’s the perfect dessert to impress family and friends.

The image shows a slice of cheesecake being lifted above the rest of the cheesecake, which is circular and has a slice missing. The cheesecake slice has two layers: a thick, creamy pale yellow top layer with a smooth texture and a slightly crumbly light brown crust at the bottom and edges. The crust is firm and textured, wrapping around the sides and base of the slice. The whole cheesecake sits on a white marbled surface, and a woman’s hand is holding the slice on a metal spatula. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (220-230g) graham cracker crumbs (about 14-16 crackers)
1/4 cup (54g) brown sugar
1/4 tsp cinnamon
6 Tbsp (86g) unsalted butter, melted
24 oz (678g) full-fat cream cheese, room temperature
1 cup (198g) granulated sugar
1 tsp vanilla extract
3 large eggs
One oven-safe turkey bag (optional, see instructions)

Instructions

Step 1: Preheat the oven to 350°F. If using whole graham crackers, pulse or blend them into fine crumbs.
Step 2: In a small bowl, combine graham cracker crumbs, brown sugar, cinnamon, and melted butter. Press the mixture firmly into the bottom (and optionally up the sides) of an 8 or 9-inch springform pan using the bottom of a cup.
Step 3: Bake the crust for 8-10 minutes until golden. Remove and cool to room temperature. Lower oven temperature to 325°F.
Step 4: Beat cream cheese, granulated sugar, and vanilla extract with a mixer until smooth, about 2-3 minutes.
Step 5: Add eggs one at a time, mixing just until combined. Avoid overmixing. Pour the batter over the cooled crust.
Step 6: Place the springform pan into an oven-safe turkey bag and roll the top down to keep it open, or tightly wrap the outside with three sheets of heavy-duty aluminum foil to prevent water from leaking in.
Step 7: Set the pan inside a large roasting pan and pour about 1 inch of hot water into the roasting pan to create a water bath.
Step 8: Bake the cheesecake for 60-75 minutes. It’s done when the center slightly wobbles but the edges are firm.
Step 9: Turn off the oven and carefully remove the springform pan from the water bath and bag or foil. Place cheesecake on a baking sheet and return it to the turned-off oven with the door cracked. Let cool for 1-2 hours.
Step 10: After cooling, cover loosely with foil and refrigerate overnight.
Step 11: Before serving, run a small spatula around the edges to loosen the cheesecake from the pan, unmold, add your favorite toppings, slice, and serve.

Tips & Variations

Use full-fat cream cheese at room temperature for the smoothest texture.
For a flavored crust, add a pinch of nutmeg or substitute some cinnamon with ginger.
Try toppings like fresh berries, fruit compote, or caramel sauce to complement the creamy filling.
Wrapping the pan in foil prevents water from seeping into the cheesecake during the water bath.

Storage

Store leftover cheesecake in the refrigerator, covered loosely with foil or plastic wrap, for up to 5 days. Reheat slightly at room temperature before serving, but cheesecake is best enjoyed chilled.

How to Serve

A round cheesecake with a smooth, pale yellow top layer sits on a white plate, the crust around the edge a light golden brown and slightly crumbly. One slice is lifted on a silver serving spatula, showing the thin, even crust at the bottom and sides. The cheesecake surface is even with tiny bubbles and soft texture. The plate is placed on a white marbled surface with three whole strawberries and two half strawberries scattered around it. A white cloth with red trim is near the bottom left corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular oven-safe pan instead of a springform pan?

A springform pan is ideal because it allows easy removal without damaging the cheesecake. If you don’t have one, any oven-safe pan will work, but unmolding may be more challenging.

Why do I need a water bath for baking the cheesecake?

The water bath creates gentle, even heat and adds moisture to prevent cracks and help the cheesecake bake evenly and smoothly.