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This is the best homemade cheesecake recipe and truly the only one I’ll ever use. I’ve been making it for over 15 years! It’s super creamy, perfectly sweet, and made with just 6 simple ingredients. One bite and you’ll be hooked.
If you love cheesecake as much as I do, try my no-bake birthday cheesecake, a ricotta cheesecake, strawberry cheesecake recipe, cheesecake recipe with goat cheese and my pumpkin cheesecake recipe!
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“This recipe never fails! I’ve made it over and over and it’s always amazing. I’m a major cheesecake crust person, and the thick crust in this one is my favorite!”
— Jess
The Only Homemade Cheesecake Recipe You’ll Ever Need
- Beautiful for serving: It looks bakery-worthy, especially when topped with fruit, caramel, or whipped cream.
- Tried-and-true: I’ve been baking this recipe for over 15 years—it’s never failed me!
- Creamy perfection: Rich, velvety, and ultra-smooth—this one leans into that classic New York-style cheesecake texture we all love.
- Simple ingredients: Just 6 easy-to-find ingredients make the most luxurious dessert.
- Versatile base: I’ve used this same recipe to create everything from homemade caramel swirls to ricotta cheesecake and even my tangy goat cheese cheesecake version.
Homemade Cheesecake Ingredient Notes
Graham Crackers – Honey Maid is perfect for this recipe. You can actually buy crumbs or make your own in a blender.
Granulated Sugar – This is used to sweetened the crust and the cheesecake.
Unsalted Butter – To hold the crust together.
Cream Cheese, room temperature. We use the classic Philadelphia cream cheese for this recipe.
Vanilla Extract – Adds extra flavor to this classic cheesecake.
Eggs – Use organic eggs when possible. They also must be at room temperature.
Heavy Cream. Adds to the flavor and creates the most creamy cheesecake! We can’t imagine this recipe without it.
Steps to Make a Creamy Cheesecake
1. Prepare – Turn the oven to 325 degrees and boil some water in a pot or kettle for later. Make the crust and press it into a spring-form pan. Wrap the pan in foil.
2. Mix – Beat soft cream cheese on medium (about 4 min until light and fluffy, scraping down the sides. With the mixer running, add sugar and salt and continue to beat for another 4 mins.
3. Add Eggs and Heavy Cream – Beat in the vanilla and add eggs one at a time, beating full after each addition. Reduce speed to low speed and add heavy cream.
4. Pour Over the Crust – Pour batter on top of the crust, leaving a little room at the top for the cheesecake to rise. We usually have a little batter left in the bowl that we discard.
5. Water Bath – Place the foil-wrapped pan in a larger roasting pan and pour boiling water around the edges, halfway up to the springform pan, kind of like when you’re baking a soufflé.
6. Bake – This recipe bakes for 1 hour and also sits for 1 hour in the oven First, bake until the top of the homemade cheesecake is very light brown. Turn the oven off, prop the door open with a wooden spoon and let the cheesecake sit in there for 1 hour.
7. Let it Cool – Take it out and let it cool at room temperature, then place it in the fridge for at least 4 hours or overnight.
Graham Cracker Crust
- For more tips, check out our full graham cracker crust guide!
- Pulse graham crackers in a blender or food processor until finely ground.
- Mix crumbs with sugar, salt, and melted butter.
- Press into a buttered 9″ springform pan.
- Wrap foil around the outside bottom of the pan and bake at 350°F for 10 minutes.
- Using a springform pan is key for that perfect cheesecake release!
Eden’s Cheesecake Making Tips
Use room temp ingredients: Especially the cream cheese! Cold ingredients lead to lumpy batter. Quick tip: Unwrap the cream cheese and microwave for 30–60 seconds to soften fast.
Don’t skip the water bath: It helps the cheesecake bake evenly and prevents cracks.
Use a springform pan: It makes releasing the cheesecake clean and easy.
Cool slowly: Let the cheesecake cool in the oven with the door slightly open to avoid sudden temperature changes.
Go for quality: With only 6 ingredients, using good cream cheese, eggs, and vanilla really makes a difference!
Frequently Asked Questions
Let it cool at room temp for at least 3 hours while still in the pan. Rushing this step can lead to a soggy texture—so just let it hang out and chill (literally) before chilling.
Nope! Because of the cream cheese and eggs, it needs to be refrigerated within 6 hours max. Overnight is too long and not food-safe.
Let it sit at room temp for 30 minutes before slicing. It softens slightly and tastes even creamier—total game changer.
If you don’t let it cool, you can change the texture of the cake and end up with a soggy mess. To make sure it’s cooled completely, we recommend leaving it at room temperature for at least 3 hours while it’s still in the pan.
It likely overbaked or skipped the water bath. Pull it when the center is still a little wobbly. Also, use room temp ingredients, don’t open the oven door, and run a knife around the edges to prevent sticking.
You can, but it’s risky. A water bath helps your cheesecake bake evenly and prevents cracks. It’s worth the extra step—especially for creamy results like in our goat cheese cheesecake or ricotta cheesecake.
More Cheesecake Recipes
Recipes
Ricotta Cheesecake Recipe
Holidays
Pumpkin Cheesecake Truffles
Cakes & Cupcakes
No-Bake Cheesecake Recipe
If you make this recipe, tag me @sugarandcharm so I can see your gorgeous cheesecake! And don’t forget to leave a review below—it means so much and helps others find the recipe too!
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Homemade Cheesecake Recipe
Equipment
- Springform Pan
- Electric Mixer
Ingredients
Graham Cracker Crust
- 3 cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 6 tbsp sugar
- 1 tsp salt
Cheesecake Filling
- 32 ounces cream cheese, must be room temp.
- 1 1/3 cups granulated sugar
- 1/2 tsp salt
- 4 large eggs, room temp
- 2 tsp vanilla extract
- 1 1/3 cups heavy cream
Instructions
Graham Cracker Crust
- Add the graham cracker crumbs, sugar and salt in a bowl and stir. Add in the melted butter and mix together.
- In a buttered, round springform pan (this is super important to use) press the crust down in an even layer.
- Wrap tinfoil around the bottom of the outside pan up to the sides.
- Bake the crust for 10 minutes in a 350 degree oven.
Cheesecake Filling
- Turn the oven to 325 degrees and boil some water in a kettle for later
- Beat cream cheese on medium (about 4 min until light and fluffy, scraping down the sides. Make sure you scrape the bottom and sides to remove any clumps of cheese.
- With the mixer running, add sugar and salt and continue to beat for another 4 mins.
- Beat in the vanilla and add eggs one at a time, beating full after each addition.
- Reduce speed to low and add heavy cream.
- Pour batter on top of the crust, leaving a little room at the top for the cheesecake to rise.
- Place the foil wrapped pan in a larger roasting pan and pour boiling water around the edges, halfway up to the springform pan, kind of like when you’re baking a soufflé.
- Bake for 1 hour, until the top of the cheesecake is brown. Turn the oven off, prop the door open with a wooden spoon and let the cheesecake sit in there for another hour.
- Take it out and let it cool at room temperature, then place it in the fridge for at least 4 hours or overnight.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Great recipe – my daughter wanted cheesecake for her birthday so I gave your recipe a try, it turned out great! Thank you
This recipe is one that never fails! I can make it over and over and it is always amazing! I am also a major cheesecake crust person, so the thickness of this crust is my favorite!
Oh my goodness! We absolutely love cheesecake here and it’s so yummy! Such a great and fantastic recipe! I can’t wait to make a cheesecake very soon!