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If you’re anything like me, there’s nothing better than sinking your fork into a thick slice of extra rich and creamy cheesecake! This version reminds me of the classic Cheesecake Factory cheesecake… but even better! Featuring a crunchy graham cracker crust and silky smooth cream cheese filling, this recipe will make everyone think you’re a pro baker!
Cheesecake Recipe
Although I love to travel, I’m a homebody at heart, so after 15 days in LA… IT FEELS GOOD TO BE HOME! And despite the fact that I’m still battling a severe case of jet lag, I couldn’t resist sneaking into the kitchen and baking us something sweet. But I also couldn’t face the grocery store just yet, so I had to make due with ingredients I already had on hand.
Enter this rich and creamy cheesecake recipe! It’s make with simple ingredients like cream cheese, sugar, eggs, vanilla, and heavy cream. Basically things most bakers always have on hand! And the results? Well let’s just say this classic cheesecake rivals anything you’d buy from a fancy bakery (or the Cheesecake Factory!).
How to make Cheesecake
- Before you begin, be sure to lightly spray the entire baking pan with non-stick spray. If you don’t have, or don’t use, canned sprays, you may grease the pan with butter. Greasing the entire pan will ensure your crust and cheesecake don’t stick to the pan. No sticking equals perfect slices!
- Because this recipe begins with the crust, that is also where we will begin. To make the crust you will need melted butter, crushed graham cracker crumbs, and sugar. Yep – just three ingredients! You can buy graham cracker crumbs from the grocery store, or make your own by pulsing sheets of graham crackers in your blender or food processor.
- When pressing the crust down into the bottom of the springform pan, you’re going to want to press it down very firmly. A firmly packed crust will bake up nice and thick, and most importantly, won’t crumble much when sliced. I recommend starting to press the crumbs down in the center of the pan and then working the crust out and just a little bit up the edges.
- Room temperature ingredients are crucial when it comes to making a cheesecake! So be sure you bring your cream cheese, eggs, and heavy cream to room temp before you begin making the batter.
Do I have to make a Water Bath for Cheesecake?
Yes, but I promise it’s not that scary! The water bath helps the cheesecake stay nice and moist! And it also ensures a crack-free presentation.
Learn how to make an easy water bath for cheesecake with this step by step tutorial!
PRO TIP: BE SURE NOT TO OVERBEAT YOUR CHEESECAKE BATTER! THIS ALLOWS TOO MUCH AIR INTO THE BATTER, AND WILL CAUSE THE CHEESECAKE TO EXCESSIVELY RISE IN THE OVEN, THEN COLLAPSE WHEN REMOVED. TO MAKE A SILKY SMOOTH BATTER WITHOUT OVERBEATING, FULLY BLEND THE CREAM CHEESE BEFORE ADDING THE REMAINING INGREDIENTS.
Can I Freeze Cheesecake?
Yes, of course! Baked cheesecakes freeze great! Simply cool the cheesecake completely, then wrap the whole cheesecake, or slices of the cheesecake, in multiple layers of saran wrap, then place in a freezer bag. This cheesecake will keep, stored properly in the freezer, for two months.
How do you Defrost a Cheesecake?
To defrost the cheesecake, simply thaw the wrapped cheesecake in refrigerator overnight. Do not attempt to thaw cheesecake in the microwave or oven!
More Creamy Cheesecakes:
- Ultimate Chocolate Cheesecake
- New York-Style Cheesecake Bars
- Creamy Greek Yogurt Key Lime Cheesecake
- Coconut Cheesecake Bars
- Mini Cheesecakes
If you try this cheesecake recipe, let me know what you think! Leave a comment below, and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your creations makes my day ♥
Extra Rich and Creamy Cheesecake
Ingredients
For the Crust:
- 2 cups (198 grams) graham cracker crumbs
- 1/3 cup (67 grams) sugar
- 7 tablespoons (99 grams) butter, melted
For the Creamy Cheesecake:
- 5 blocks of full-fat cream cheese (40 ounces total), softened to room temperature
- 1 and 1/2 cups (300 grams) granulated sugar
- 2 teaspoons pure vanilla extract
- 5 large eggs plus 3 egg yolks, at room temperature
- 1/2 cup (113 grams) heavy cream
Instructions
For the Crust:
- Preheat oven to 350 degrees (F). Lightly spray a 9" springform pan with non-stick spray.
- Wrap the bottom and sides of the pan with heavy duty tinfoil. I recommend doing several diligent layers here to ensure no water creeps through when you place the pan in the water bath. Set pan aside.
- In a large bowl, combine graham cracker crumbs, sugar, and melted butter; stir well to combine. Firmly pat the mixture into the prepared pan.
- Bake in preheated oven for 8 minutes. Place partially baked crust on a cooling rack and set aside while you prepare the filling.
For the Creamy Cheesecake Filling:
- In the body of a high power blender, food processor, stand mixer fitted with the whisk attachment, or in a very large bowl using a hand held mixer, beat the softened cream cheese until completely smooth, scraping the bowl as needed.
- Add sugar and vanilla and beat smooth, scraping down the sides and bottom of bowl as needed. Add in the eggs and yolks, one at a time, beating well after each addition.
- Add in the cream and beat until it's just incorporated in the batter.
- Pour filling into prepared crust and, using a silicone spatula, smooth the top.
- Place the cheesecake pan into a large, deep pan. Fill the pan with 2 inches of hot water. This is your water bath and will help ensure your cheesecake comes out crack free.
- Carefully place the pan in the oven and bake for 1 hour and 10 minutes. Turn oven off and let the cheesecake sit, undisturbed, for 45 minutes, inside the oven with the door shut. The cheesecake should be still slightly wiggly.
- Remove cake from oven and gently run a knife very around the edge of the cake. Place the cheesecake pan on a cooling rack and cool completely, then loosely cover the pan with saran wrap and chill for at least 8 hours.
- Cheesecake will keep, covered in the fridge, for 5 days. Cheesecake may be frozen for 2 months. Thaw overnight before slicing.
Looks delicious and can’t wait to try! Thank you for sharing. Just a quick question. In the tips section you mentioned Sour Cream but I don’t see it in the actual recipe. Does this cheesecake need it? Thanks!
Hello!! It’s heavy cream, not sour cream. You add it at the end, it is mentioned in step #3 of the creamy cheesecake filling (cream). Hope it helps
No Worries, Sour Cream workshop just fine. It is being used bij the cheesecake factory within cheesecakes aswell and I have made mine this wau and it is perfect. Either way use heavy Cream or sourcream.
I am 71 and never made a cheese cake. This was the perfect one. It was everything I was hoping for. Thanks for making my Easter dinner special during our self quarantining time.
What kind of cheese did you use it?
Hi Linda,
I’m trying this chessecake out today. I’m taking your word.
Ruby
Hi there, I’d like to make this into mini cheesecakes, how long would I bake them
I dont have heavy cream, so I can use 1/2 cup of sour cream instead?
I got a springform pan for Christmas. I have never made a cheesecake before. I am going to try your recipe for New Years but I have a question. When do you take the outside of the pan off.
I see you leave the bottom but no mention of the sides..
I don’t have a big enough pan so I read you put a pan under the cheesecake on the rack below.
The.n do I leave the pan in oven when cake is done and it sits with the oven off.
Thanks in advance for your help in making my first cheesecake. I will let you know how it. Comes out. By the way I live way down south in Louisiana. Toni
If you not putting the cheesecake in the water you don’t have to put the foil on it..
Nope!
I would love to make it. Could you please convert all the measurements in to grams. I really dont want to guess.
It looks amazing.
Thank you!!
Hmm…I personally would still always want to wrap the bottom and sides of my cheesecake filled springform pan with aluminum foil because I’ll never forget how the filling leaked all out from the bottom of a springform pan I was baking a ricotta cheesecake in many years ago!
Hmm…I personally would still always want to wrap the bottom and sides of my cheesecake filled springform pan with aluminum foil because I’ll never forget how the filling leaked all out from the bottom of a springform pan I was baking a ricotta cheesecake in many years ago!
After you separate the cake w/knife from side pop side form off immediately. If your pan is not large enough either scale down the recipe or save excess batter for a second dish (I have cooked it up in sprayed dessert cups in same oven smaller bath and used result in stuffed brioche French toast w/nutmeg or as an awesome layer in strawberry cheesecake pancake stack. w/whipped cream. I try to leave 1/4 from top of springform and it goes IN bath, I open oven door 15 min after removing heat and remove about 10 min later. Don’t forget to foil the outside of springform (use WIDE heavy duty foil)keep foil above waterline or it will find way in. (Last tip I do same recipe w zest of 2/3 fresh lemon.)
Hey there
The oven need to be at what temperature ? You don’t say
It says 350
This is the very best cheesecake I’ve ever made. I don’t actually place my cheesecake in the water, instead place Pan of water on bottom shelf in oven and my cheesecake on the shelf above. Turns out perfect every time. Cindy
That’s what I did, too. (I didn’t have a big enough pan to actually make water bath. It’s on the way into ‘fridge for overnight! Looks beautiful! Fresh blueberries will make it a delightful breakfast!
I was wondering the same, the crust gets baked at 350, does the cheesecake too?
Hi, so looking forward to trying this! My favourite dessert is cheesecake and this sounds devine. Quick question, what cream cheese do you recommend? We usually use Philadelphia cream cream cheese for desserts in our part of the world, is there a specific cream cheese or one that you use that you would advise to use in this recipe? Thank you.
I used store brand regular (full cat) cream cheese and it turned out delicious!
This may be the old Lin
dy’s Cheesecake recipe. I’ve this for years and it’s absolutely sensational.
I made this for Father’s Day but feel 60 min just wasn’t enough baking time.
I think it says bake for 1 hr then leave in oven for another 30 minutes before taking it out of oven to cool.
It says 80 minutes (1 hour + 10 mins) and then to leave it in the over for another 45 minutes, turned off 🙂
1 hr + 10 minutes is 70 minutes. Did I miss the other 10 somewhere?
wow, the cake looks delicious and very attractive, thank you for sharing
If you choose sour cream over the heavy cream is the measurement the same. 1/2 cup of either……
Hi, thank you for sharing the recipe! It looks delicious and I want to make it, I’m just not sure at what temperature should I bake the cheescake for an hour?
She said 350F
Hi! So excited to try this. I am going to use 6” springform pan, with reduced quantities of ingredients. does the cooking time stay the same or does it reduce aswell?
yes, I’ve reduced recipes many times now that we are empty nestors! If you are going to go down by 50%, I’d start checking at 30 min; reason being the density & width of the reduced ingredients of the cake won’t require the hour. Done-ness is tricky, use a toothpick in the center of the cake. If done, I’d also keep the cake in oven for half the time (heat is off at this stage).
If I am using a 10 inch pan do I need to add more of the ingredients?
Hey how did you reduce the recipe if you don’t mind please give me measurements
This looks amazing, but we dont need a full cheesecake sitting around the house.
Do you have any tips for freezing? Specifically, freezing it in individual slices? How do you wrap it or package it?
Hi S! If you’re freezing the whole cheesecake, you’ll want to let it cool completely in the fridge, then wrap the whole pan tightly in a double layer of saran wrap and then a single layer of foil and freeze it for up to 2 months. Thaw the cheesecake overnight in the fridge and eat it within 3 days.
If you’re freezing slices, you want to place the slices on a parchment paper lined baking sheet and place the baking sheet in the freezer for about 6 hours, or until the slices are solid. Then wrap each one individually in a double layer of saran wrap and freeze for up to 2 months. Again, the slices should be thawed in the fridge overnight and eaten within 3 days.
Make individual cakes in cupcake tins . That way you can freeze and eat 1 at a time as wanted.
I would love to make this cheesecake, but I would like to add chocolate. How much should you add. Thanks
Hi Dawne. I would suggest checking out this recipe 🙂 https://bakerbynature.com/ultimate-chocolate-cheesecake/
Hey could you plz suggest as to what is the substitute for eggs here?
Hi! Unfortunately, I cannot suggest a substitute for eggs in this recipe as they are a crucial ingredient.
there’s a vegan egg substitute that called JUST and its in a little squirt bottle in my Kroger egg section. I haven’t tried it but just a suggestion 🙂
For one you could make the crust out of a brownie mix, or if you want it in the actual cheesecake filling, just pour half the filling on your crust, then add a layer of chocolate, then add the other half of the filling. You can also add chocolate pieces to the top after it has completely cooled.
What can I use for a water bath? I completely missed this part and now I just have a 9″ tin, oh dear
Made this cake for a friends birthday. Admittedly, I was a little worried as the batter seemed a little runnier than other recipes, BUT she baked beautifully in an hour, turned off the oven and let her stay in the oven for another hour. She was firm, no breaks… loved it
I made this – superbly delicious and decadent !
Everyone loves it! Thank you for the recipe !
I have one question thou.
Without baking paper lined, I lost quite a bit of the bottom crust when I cut and serve the cheesecake. They get stuck to the base.
Is this supposed to be right?
Hi. do you mind telling me what’s the weight in grams for the cream cheese? we use metric system here. when I did a conversion, it came up to 1134g! is that right? thank you.
Im wondering the same – did you end up making it with 1134g?
Oh my, this is sooo good! I even used only half the amount of sugar called for and used Stevia for the other half. I drizzled sugar free homemade Carmel sauce over it and it was heavenly!
Thank you for sharing!
Can you tell us how many calories and fat count is in this cheesecake?
I don’t mean to be rude, but if you were going to have a cheesecake, just go all the way, don’t substitute the heavy cream for some fat free stuff or get 0 sugar cream cheese or none of that stuff. the beauty of eating cheesecake, is the satisfaction and not feeling guilty
maia: I TOTALLY agree with you!!! So many people want to change a recipe to be “low-fat” or Keto and then they complain that it didn’t turn out. Just make the recipe as is-no substitutions! Have a great day maia!
I dont have a pan large enough to fit me 9 inch pan either. I put a pan of warm water in the bottom rack of the oven under the cheesecake while baking. It seems to help and i usually have no cracking.
You do NOT want to know!
Hi can I add Butterfingers in this recipe? I’ve been dying for a Butterfingers cheesecake recipe but can’t seem to find one.
Could I substitute Coconut sugar for this? Also, use almond flour for the crust?
Hello, I can’t wait to try this recipe!
If I wanted to add smooth peanut butter to the cheesecake, would it ruin the consistency of the batter and affect the baking? If this isn’t the cake, how much peanut butter would you suggest adding?
thanks for your help!
I made this a few days ago and it was delicious and got rave – and I do mean rave – reviews. The only thing I changed was I baked it 15 minutes longer basically because I was afraid of the jiggle. I would also cut back on graham cracker crust which was a little too thick for me. I’m 64 years old and this was my very first cheesecake but it surely won’t be my last! (How do I post a photo? Mine looked so beautiful.)
It looks like a “flan” more than a cheesecake…but still delicious!
I have made many cheese cakes but have never been able to get that impressive look on top. How is that done?
David, i have learned that allllllll the ingredients must be at room temperature. That is important. Also, i dont have a pan to fit the 9 inch pan so i put a pan of warm water under the cheesecake while it bakes. It seems to help. I have made this twice and no cracks and super creamy. Love this recipe.
If you don’t have heavy cream, could sour cream be substituted?
I can’t wait to make this. It sounds so delicious. I noticed that you said use the whisk attachments. Normally when I make cheesecake they ask to use the paddle attachment. Is there a reason why you suggested the whisk attachment?
I made the recipe over the holidays and it turned out awesome. Would the cooking time be the same if you divided it into smaller (4”) pans?
Hi when you say 5 blocks do you mean 5 packs of like 250g ?300g packs of cream cheese. When I checked from ounce was about over 1kg. ? Is this correct ?
Thanks for your help. And looks delicious!☺️
Yes, that sounds correct (40oz=1133.98grams) so 5 Blocks :0)
I made this cheesecake for Christmas and it was a big hit!! This cheesecake is so creamy and delicious. It was actually better than a the cake BOUGHT in a bakery by someone! I will DEFINITELY be making this again and again!! Thanks for this great recipe!
OMG! This cheesecake is pure heaven. I have a great Cheesecake recipe handed down to me by my beloved Momma. It is wonderful, but, has a lot of ingredients and steps, and is a little heavy. This recipe is so simple to follow. And, the outcome is delicious/creamy, and looks like a bakery cheesecake. I followed the directions and didn’t change ingredients or use any health conscious ingredients. WHY DO PEOPLE DO THAT? Although, ovens are different, so after the 60 minutes (1 hour), it was not golden color on top like the picture from the recipe. So, therefore, I switched my oven to Convection Bake for 5 minutes only and it turned a golden brown. Than, I shut the oven off and left it for about 40 minutes. Pure Perfection! Thank you Ashley aka Baker By Nature for sharing this recipe with everyone. I will be sure to add this to my Recipe Book and continue to make this Cheesecake for a long long time, and pass it down to the next generation in my family. Just curios, where did you find this great recipe???? By the way, I love so many of your recipes. I share your love of cooking and baking. #cookingbyvera
I have been wanting to try this recipe for a long time now, but, have been putting it off. I have my beloved mommas Cheesecake recipe that we have been making for years, and it is delicious, but a little heavy. So, yesterday I decided to try your recipe. Well, it is AMAZING! Just PERFECT. The perfect combination of CREAMY/SWEET HEAVEN. I made a couple of last minute decisions though. As all ovens cook differently, after the 1 hour (60 minutes) it was not golden brown like yours on top. So, I switched my oven to Convection Bake, and for 5 more minutes it turned that golden brown color on top. I also left it in the oven for about 40 mins with the door shut. And, for all of you out there who want to change the ingredients up, WHY??? If you are going to go through the trouble of making Cheesecake, don’t change anything. This recipe will definitely be added to my Recipe Book.
Wow…incredibly delicious, wonderful directions, and not so intimidating to make!! Thank you!!!
I’m making this tomorrow, can I use a 10” springform pan? Would cook time be the same?
Best cheesecake recipe ever!!!
So creamy and delicious
My family said it was like eating high end restaurant quality cake hhhmmmmm yummmmm.
Thank you
I made this cheesecake recipe last night, and OH MY!! It was absolutely AMAZING!! Every ingredient, bake time was perfect! Absolutely delicious….thank you for sharing your recipe.
Made it last night and served it today! It was excellent! I baked it for the full hour then let it stay in the oven for another hour after I turned off the heat. Very creamy!
I’ve been wanting to make this and now have a reason! I’ll be making the 9″ tonight, but wonder if you have any suggestions on baking time for a 6″ cheesecake?
Thanks and I’ll let you know how it turns out.
Hi Lisa! I think this recipe might have too much batter for a 6″ cheesecake pan. But if you do try, you’d likely need to increase the bake time by 20 minutes.
Thank you! I made the 9 inch and it filled it to the rim. It was divine! Everyone devoured it and said it’s the best they’d had. It was so rich and creamy!
I ended up not being able to find my 6 inch pan. I made some extra batter (1/2 recipe and used it to make mini 3 inch cheesecakes. they were very tasty too.
I shared it and tagged you on instagram lisa_sweetsicle.
Thanks for your reply.
Is there a video of this recipe? Could we have one if there isn’t one, please? Thank you.
Currently there is no video for this recipe, but thank you for the feedback and we’ll definitely consider making one soon 🙂
Is there some way to make mini cheesecakes out of this? Maybe in a muffin tin? I want to make a couple of different flavors, but dont have enough people to eat 2cheesecakes.
Hi! If I don’t have a pan big enough to fit my 9in pan in, cab I put a dish of warm water in the rack below? Thank you.
I made this recipe; it was AMAZING; easy to follow,
I just added a dash of cinnamon to the base and
a teaspoon of lemon juice to the batter; thank you
Very much; will be making more of your recipes
for sure.
I have it in the oven now .. followed the recipe exactly , but did anyone find the batter a little runny ?
I don’t have a standing mixer. I wanted to make this tomorrow. Can I use a regular hand held beater?
Also was thinking of making little mini cupcake size- do you need a water bath still and how long should I bake them for? Very excited to make this!
Bonjour Ashley,
Can you give me the temperature for the Creamy Cheesecake ?
Is it always 350 degrés (F) – 180 degrés (C) like for the crust ?
Thank you for your answer.
Excuse me for the fault, but I’m French and my engish is not very good.
NB : I am fan of your blog.
Best regard.
Stéphanie.
“PLEASE HELP” I have never made a Cheesecake from scratch before…there are too many different recipes…YIKES! I want to make one for Mother’s Day, but of course I want it to be “THE BEST EVER”!!!!!
I noticed you also have two different cheesecake recipes…“Extra Rich and Creamy Cheesecake” & “The Beat New-York Style Cheesecake” with strawberry sauce topping.
I can’t decide which recipe… “Extra Rich and Creamy Cheesecake” or “ The Beat New-York Style Cheesecake” with strawberry sauce topping.
Can you tell me how are they different? Is the flavor different, and how about the texture? Is one more creamy then the other? Why the baking difference? Has anyone ever made both of these and compared them??
The other recipe with strawberries has **sour cream and cooks **@325 for **1 hr and 15 mins, turn oven off let sit another **45 mins, remove from oven run a knife around the edge, and let it sit in the pan **15 more mins then cover loosely with plastic wrap then refrigerate.
This recipe says no sour cream, cook @350 for 1 hr let sit in oven for 30 mins longer, and let cool completely before covering with plastic wrap and refrigerate.
Thank you, Cindy:)
Can sour cream be substituted for the heavy cream? If yes would I use the same amount of sour cream as heavy cream?
I have never tried it, but I have read to wrap the bottom of the springform pan in a crockpot bad then wrap in foil to prevent the dreaded soggy bottom.
These are great tips! I’ve tried making homemade cheesecake a few times and it did not come out the way I wanted it to. I will definitely try these methods next time. thanks a lot for sharing
I’ve made this cheesecake twice. It is now my favourite recipe. Thank you!
Can’t wait to make this!!! Above someone asked if you can use a 10” pan instead. Can you? TIA!
Sure! It will just be slightly less thick.
Do you think that this recie can make small bite=sized cheese cakes that would hold together? My mother is celebrating her 90th birthday this year and we are holding a tea party for a large group of friends and family members.. Individual small cakes would be just the ticket.
If i like to add sour cream how much should i add? It will come out different tasty? And The cheesecake looks delicious
This was my first cheesecake and it is the best cheesecake ever! Thank you for this great reception
I made this paleo ish friendly by substituting the sugar with maple sugar and substituted the graham crackers with food processor crushed mixed roasted nuts (cooked the crust about 15 -20 min instead of 8). It turned out AMAZING. I served with strawberries with fresh lime juice and honey.
Love your idea of making the crust of roasted nuts. I still have to loose about ten pounds before December, and this will certainly be a big help! Thank you!
WOW! Simple to make. Absolutely stunning and delicious. Made a raspberry coulis and arrived with fresh berries and whipped cream.
Accidentally forgot to add heavy cream and it didn’t matter at all. Thank you for this recipe!
Sorry, but you didn’t say what to do with the egg whites! The cake looks delicious! I can wait to bake it! Thak you very uch!
You can discard them or save them for another recipe 🙂
Maybe make meringue with the whites & put dollop on top of slices?
I freeze them and then use them for French Macarons. You can also use them for Pavlova.
This cheesecake recipe is sooo creamy and AMAZING!!!This will be my go to recipe from now on !!!
Hi! I’ve used the recipe twice now and it’s incredible. What would you suggest for baking time if I choose a 7 inch spring form pan instead of the 9? I know I’ll have leftover batter and can use it for a mini but wasn’t sure what to change for the baking time. Thanks!
I made this last night following the recipe to the letter. My family and I just had the first slices and we all agree that it is the best cheesecake we have ever had! For those of you that don’t know us, they are the hardest people to please that you will come across, lol. Will never change cheesecake recipes again!
Hi Dear, I made this recipe already; my homies liked this yummy cheesecake so much. It was really Yummy n Amazing. Thank you so much for sharing this amazing recipe with all of us, will wait for more recipes like this. Love n Regards!!
I’ve been making cheesecake for years and I have to say this is the best cheesecake I’ve ever tasted. I followed the directions exactly and it is perfect. Thank you for sharing.
This is The Ultimate Old Style New York Cheesecake! There is nothing better! The crust is buttery and crispy-sweet, the filling is out of this world decadent! I set my filled spring-form pan inside of a Reynolds Crock Pot Liner bag, then into the water bath which was already set into the oven. Pull the Crock Pot Liner bag up and around the sides of the spring-form pan, then just roll it down a bit when you set it into the water bath. No leaks, no spills, perfection!
This is a huge recipe!!! I took this recipe and made 30 mini cheesecakes in cupcake liners and had leftover batter and was able to make a small but full-size cheesecake. I’ll freeze that for later. Surprising my mom with the mini ones for her birthday!! Ate two of them tonight and they are so creamy and delicious, light and fluffy. This is going to be my go to recipe but I think the next time I’m going to make it a half batch because it was way too much batter but you can never have too much cheesecake in my opinion.
How long did you bake the cupcake size ones please?
This is the best cheesecake recipe I have come across. It is my go to cheesecake from now on. I do add lemon rind to my batter and it’s perfect.
Today I made this cheesecake which the first time I’ve EVER made a cheesecake. I had extra crumbs and batter so I also made six little muffin-sized cheesecakes. Its very good but doesn’t seem to have much flavor to me. Tomorrow before taking it to a neighboring autumn bonfire I’ll add apple topping to half, and a pecan pie topping to the other half.
I must admit I’m a bit concerned about it being done in the center, although a knife came out clean.
Thanks for sharing this recipe with us. I feel that it was a success for my first time.
I love this recipe and have made it quite a few times. I triple foil wrapped the bottom of the pan, then a collar around the sides and under, but I think the collar should have gone first. I always seem to get a little water in the foil and keep my fingers crossed that none got in to the cheesecake or crust. I always do a water bath but didn’t have a roasting pan available so I used a large fry pan. Fingers crossed again. Used farm fresh eggs so the color is more yellow than usual. Fingers crossed again. For a recipe I adore – this day before Thanksgiving is a bit spooky. Have you ever had water seep in to the foil?
Me again. The minor seepage of water into the foil wasn’t a problem after all. I did use Triple Ginger cookies from Trader Joe’s to make crumbs for the crust and everyone loved that, topped with a store bought caramel syrup, and the whole thing was great and very ‘Thanksgiving’.
Hello, just to let you know that I made this for one of our requested dessyto have a part of our Thanksgiving menu. I chose your Cheesecake over all others even though I had made Cheesecake from a recipe that I always did from my recipe box,. Your recipe of this Cheesecake was so easy to make, made as instructed, will Definitely make again , my recipe will be exchanged out with yours. My family loved it , ate it all, none left, probably should have made 2. A great recipe. Thanks so much…..
I made this cheesecake for thanksgiving and it was a hit! It was so creamy and delicious! Even some of family who aren’t big fans of cheesecake loved it. I used heavy cream in my recipe too. I will say, once the batter was in the pan it was so close to the top. My mom had to help me put it in the water bath so I wouldn’t spill it. Maybe the pan wasn’t high enough? But my mom is a great baker and she said the pan was big enough so who knows. Other than that, it was a really easy recipe. I would definitely make it again. Thanks for sharing 🙂
Hello,
Love your baking and this recipe looks great!
However do you by any chance have the quantities in metric scale?Meaning grams&ml?
I am having a hard time with converting all of it and it never works.
I would like to add a raspberry curd to the top of this cheesecake. Can I pour it on at the end or do I need to bake it a little?
I have this cheesecake in the oven right now!! I used farm fresh eggs, which I hope don’t make a huge difference & I used fresh vanilla bean instead of vanilla extract stuff. SO Crossing my fingers this isn’t son so yummy for Christmas Day!! Thank you for sharing.
I made this for Christmas and the family said it was the best I had ever made, one even said it was just as good as the Cheesecake Factory!
I didn’t have heavy cream so I substituted sour cream.
Very Yummy!!!
How do you get it golden brown on top?
I’ve made this recipe multiple times and it is amazing but it has never turned golden brown on top. Thank you for the recipe. My family loves it!
Best Cheesecake I have ever made!!!
Can’t i make without the crust?
lol
I made this recipe today and It was outstanding! It’s everything I want a cheesecake to be! Super creamy, great graham cracker crust, and no crack in the top! Check out my video!
I made one cheesecake 11 years ago and decided they weren’t worth the stress when you can just buy them! I made this yesterday for my own birthday and it’s fantastic! Might need to make it a new tradition!!
I agree! I didn’t think it was hard at all. A little time consuming when waiting, but it is worth every minute of waiting for it to set!
I made the cheesecake a couple of weeks ago and it was THE BEST cheesecake I have ever had! One question…The crust stuck to the bottom of the pan and it was a nightmare trying to get some crust to accompany the cheesecake. Are there any tips/tricks that will help me with this problem?
Hi Holly! How strange! I’m so sorry to hear that! You can definitely line your pan with parchment paper and then spray it with nonstick baking spray to ensure it’ll come right off the pan! The easiest way to do the parchment paper is to place the pan on top of a square of parchment and use a marker to trace the outside of the pan. Then cut the circle out and viola – you have a perfect sized parchment circle!
Hi! I just made this, it is in the oven. The batter looked very easily pourable, kinda consistency of vanilla sauce. I see how it bakes. Any idea what I did wrong? I’ve been going over the recipe and can’t figure it out. Delicious though!
Hi! I wouldn’t worry – your batter should be pourable before it bakes 🙂 Remember to fully bake and the fully cool AND chill the cheesecake before slicing.
Wow, that was fast! Thank you! It’s put of the oven, looks perfect, just like the pictures! Can’t wait to taste it tomorrow with morning coffee!
It was wonderful! I baked it as a present for my dad and he said it is even better than the one my grandma used to make, which is the highest complement one can get when it comes to desserts in our family. Making this one again for sure!
I have a 10 inch spring form pan. Is that going to be a problem for this recipe?I am worried it will be too big. Also, I want to use sour cream and heavy cream. Is that possible?
Thoroughly enjoyed making this cheesecake. It looks exactly like the photo and tasted heavenly. My only reservation about the end product is the cheesecake is not very firm. Not sure if that’s meant to be the end result. I live in a cold climate so room temperture is quite chilly. Might that be where i think i went wrong?
I would like to say THANK YOU this cheesecake is awesome everything was perfect from the recipe to the ingredients to finished caked Delish best ever that is what my family said Yes will make again perfect no cracks Thank You again
Hi,
This looks delicious and so many people that tried the recipe are very happy with it! I would love to give it a try as well but it would be much easier for me if you write the measurements in grams as well. Thank you.
Hey, I love this recipe!! Quick question, I was going to make this recipe for a friend and they wanted to see if I can put only half the sugar amount? Would the cheesecake bake normally if reduced to half the amount of sugar? Please let me know!
How do you get the golden top?
Should I use salted or unsalted butter for this
Just want to let you know I baked the cheese cake this weekend and was a great success. Thank you so much for the recipe. 🙂
I forgot to add the heavy cream! Will it still turn out?
Hi Ross! I’ve never made it without the cream, so I can’t say for sure. But it will definitely be a lot less creamy.
Can you please try to make this combined with Pineapple upside down cake like Cheesecake Factory’s Pineapple Upside Down Cheesecake? I’ve tried to make that a few times and just can’t figure it out.
Thank you for sharing this recipe. I made this for Father’s Day and it was soooo good. Definitely will make again!
Hi there, thanks for the recipe. I’ve made a few cheesecakes before. But no matter what I do my crust is never crunchy. Always gets soggy. Are there any special tips or tricks anyone can recommend?
I usually wrap a crockpot bag around the pan before wrapping it in foil!
Hi! How do you cut recipe in half? And can i use an 8″ pan for this? Thanks!
If I wanted to bake this with an apple crisp topping would I need to adjust the bake time?
Hi! My store only has heavy whipping cream. Will that work? Making this tomorrow morning..
Thanks!
This is the best baked cheesecake I have made. The texture and flavour of it is just yummy. I will definitely be keeping this and making it again.
I have tried many cheesecake recipes and I’m still always searching for the best one. I made your cheesecake and it was the BEST cheesecake I have ever made. I am done searching, THANk YOU! It is so creamy and truly decadent. Full disclosure….I topped it with a layer of homemade whip cream. What should I try next?
Hi I would really like to try this recipe since the past used don’t come out so creamy. The problem is that I live in Italy. We don’t have heavy cream here. Would whipping cream “Panna fresca” work well? Or what can I replace it with without sacrificing texture?
Thank you very much! Love your recipes
Hi Maria! Yes, I would give whipping cream a try!
I used low fat cream and it still came out absolutely fabulous
May you use this recipe to make mini cheesecakes in a muffin pan? Please help!
A bit confused and it is because I’m so technical about new things I try to make. You say 5 eggs and 3 yolks. So, 5 whole eggs (minus shells of course) plus 3 yolks?
Baked this cheesecake last weekend and followed the recipe exactly as written. I didn’t modify any ingredients nor did I change the baking time and this cheesecake came out phenomenal!! My family was extremely impressed with the flavor of the cheesecake which is hands down one of the best cheesecakes I’ve ever had! Keep in mind this is the first cheesecake I’ve ever baked and my previous experiences with baking have been limited to banana bread and cookies.
Hi
Could you please tell me what ” 5 blocks” means. How.much cream cheese in terms of grams
. Merci
These cheesecake was great! UBER creamy and luscious in the mouth. Only thing I would recommend is doubling the amount of vanilla, or using some sort of extract to give it an extra kick of flavor.
Great and fantastic recipe..
It was my first time and I followed all steps carefully..so the result was great..I live far from Newyork, but I feel like I am living there..
I baked my first ever cheesecake following this recipe … burnt the top a bit
But it is amaaaaazing.
I didn’t have enough ingredients so did about 40% of the actual recipe and it was just something else … a recipe I will forever use I think
Thank you.
Oh since I don’t like vanilla I put orange essence instead
Baked this cake for Christmas and it was an absolute hit! So moist and tasty. Thank you for doing what you do
Thank you so much for including the ingredients’ weight in grams!!!! Europe has no idea about cups.
Include the grams expands your audience and allows us to actually try the recipe too!
I have made this cheese cake for numerous events and it is always devoured quickly. Even the non cheese cake lovers indulge. Thank you for sharing this decadent treat!
Can I use the lower fat cream cheese. It’s what my hubby brought home.
Hi there! Thank you for all of your awesome recipes. I’m obsessed with your banana chip muffins and chocolate chip cookies. ❤️
My fiancé’s favorite dessert is cheesecake and the time I tried to make one, it didn’t turn out quite right. I am so excited to find your recipe because his birthday is coming up in a few weeks. What would your recommend as baking times for a 6” spring form pan? (I would halve the recipe of course.)
Thank you so much for your help! I hope you are doing well despite all the commotion.
Hi Alexa! I haven’t tried this so I can’t say for sure. But I think start checking it around 50 minutes!
Hi,I don’t want to screw this up but was wondering if this could be turned into a pumpkin cheesecake for Thanksgiving and how would it be changed without ruining it?
This is amazing. Best recipe ever! My whole family raves about this. Any ideas how to adopt this to adding pumpkin? I’m getting ready to make a pumpkin cheesecake but hate to not use this recipe.
Hi Christie! So happy you enjoyed it! I would recommend checking out my pumpkin pie cheesecake recipe: https://bakerbynature.com/classic-pumpkin-pie-cheesecake/
Happy holidays!
Thank you so much!
I probably speak for everyone when I said this is the best cheese cake ever. I want to know if you can help me figure our how to turn this into mini cheese cakes… I want to muffin tin this reciepe… So that I can gift them.
I made this cheesecake for my family and it turned our favorite from now on. Unfortunately I cannot post a pic of how it looks like. So perfect
I made this for Thanksgiving, and everyone loved it! It’s so creamy and sweet! I’ve never had the cheesecake factory before, but this makes me want to try it to see the comparison!
Big fan of this cheese cake. Friends and co workers beg me to make this for them! What are your thoughts on adding lemon or chocolate to this recipe?
Thanks so much for sharing this. I didn’t have a springform pan, so I prepped two pie pans and split the crust and batter into two. I cut the baking time in half. It is sooo good. I’ll add some crushed peppermint candy for dessert tonight.
I made it and everyone love this. But we don’t have many people in family.
May I half recipe? Should I reduce bake time?
Hi
I have a question, can I use tea biscuits?
because Graham cracker It’s not available here
HALVED THIS RECIPE: For those asking for baking time – I baked it for 50mins then turned the oven off and let it sit for a further 25mins.
I have never made a baked cheesecake. I was nervous but the instructions plus the bonus of the video made it really easy.
I have always preferred raw over baked Cheesecake but WOW, so moist and AMAZING!!
I replaced the cream for sour cream as I had bought “standard” cheesecake ingredients before looking up this recipe and it was great. I halved everything exactly and for the eggs I used 3 full eggs and one yolk. I also added speculoos spice mix to the base mixture which added delicious flavour. Baked in a 9” tin and even though it was halved, still fed 8 people with left overs.
Have you tried adding a flavor such as a raspberry or strawberry swirl to this recipe? Or would you recommend just making a sauce to go on top of it?
This receipt is exceptional! I made it last year and everyone loved it. Thanks for sharing.
Quick question as I’m curious about modifications. I’d like to make a rumchata cheesecake this weekend. Can I swap the heavy cream for rumchata liquor? Perhaps 3/4 cups? I love your recipe so much I don’t want to use the rumchata cheesecake recipes I found. Thank you!
The recipe says to sit in the oven after baking for 35 minutes, but the video says 45 minutes, I just saw that. I just made this and it looks beautiful so far, I just don’t know if it’s done enough. I already took it out though. It’s not as dark as in the video, but it’s a little jiggly.
Nice cheesecake but far too sweet. The sugar in the crust is not necessary at all and would put less sugar in the filling next time as well.
Bueno he de decirte que he hehco tu receta en un molde de 18 cm, he escalado las medidas y ha salido ESPECTACULAR!!!! gracias por compartir tus recetas. Ahora quiero hacer mas recetas tuyas!
My crust is soggy :,,(
I knew your tinfoil was wider therefore covered up the sides more but I didn’t trust my gut. I did 8 layers of tinfoil but water still leaked in. This is my first cheesecake so maybe I should have known, but you may want to specify further the size of the tinfoil.
When you are finished with your tin foil, wrap the tin foil with a crock pot cooking bag . Wrap it tight and hold it on with rubber bands. No leaks. For your water bath, go to dollar general and buy the biggest turkey pan you can get. Preferably one with a wire support and handles.
Hi,
Is there any reason not to line the pan with parchment? The first time I made this, it was the best cheesecake we’ve ever had, but we lost a lot of the crust. My pan is textured, so that could be part of the problem. I definitely packed it down enough and sprayed well beforehand. I’d like to use parchment this time, but want to make sure it won’t have any negative effect on the turnout.
Thanks!
Hi Lauren. I think a round of parchment paper will be ok! You can also try sliding a long flat spatula underneath the cheesecake crust (essentially lifting it up off the pan) before slicing. That’s usually what I do!
Why do some cheesecakes, such as this one, have a more golden/yellow color on top, whereas others are just white? I’ve wondered if there is a difference in something..I know it’s not over baked.
Extra yolks turns everything a little more yellow look and gives a lot of more creamier texture..
This recipe is beyond fabulous!! It’s every bit as good as the Cheesecake Factory!! My family now thinks I’m a cheesecake legend!! Thanks so much for all the invaluable hints, like using only room temp ingredients and not over beating. This is my go-to dessert for every major holiday now. I’d happily give you ten stars if I could.
This recipe sounds delicious. Can I add melted white chocolate and raspberry sauce in it to make it more decadent? Taking it to a friend’s surprise birthday party and she loves the additions I mentioned. Thank you in advance!
Would this recipe worknin mini Mason jars for individual servings (4oz)? Any guess on how long to bake if yes?
Best cheesecake I ever made. My only add-in was a squeeze of a lemon. Really delicious and creamy.
This is so far one of the best cheesecake I’ve ever made!! Delicious!!
OMG !!! I’ve done many many many cheesecakes in my life but never like this one ! Rich, creamy, smooth, no crack on top, just perfect !! Thank you so much for this recipe.
Great recipe!! It came out delicious. My friends love it! CREAMY!!! FLAVORFUL!!! I did add more vanilla and more sugar and sour cream. Your techniques are key though. Thanks!!
Did you add heavy cream and sour cream? I only have sour cream on hand will that work?
The most amazing cheesecake! Over the top flavour and creaminess. I added an extra dollop of vanilla bean paste.
This is a great recipe. I had to watch the last few minutes of oven cooking, because the top was quite brown. I think this will vary depending on your oven. I also opened the oven door for about 30 seconds to prevent the top from scortching. The flavor is excellent. I have not had very good luck with wrapping the spring-form pan with aluminum foil, even when using up to 4 layers as I did with this recipe. A silicone cheesecake pan wrap works wonders, and I recommend using one. The only modification that I would make is to add 1/2 – 1 shot of high-quality bourbon to the batter, because…well, bourbon
Can I substitute heavy cream for sour cream? If so, does the amount stay the same?
Thank you
This recipe is amazing! I made it once for a friend’s birthday, and now everyone requests it. I use a roasting pan for my water bath. It fits the 9” springform just fine. I also use slow cooker liners to cover the springform pan, as with the foil, I was getting leaks no matter how much I wrapped it. So good! Best cheesecake recipe EVER!
This was happening to me, check the springform pan too. I notice some of my springform pans won’t tighten all the way overtime. I don’t know if it is due to putting them in the dishwasher or just wear and tear. The slow cooker liners are genius though either way!!!
Turned out perfect and NO CRACKS! Woohoo! Thank you for this awesome recipe!!
This is my go to cheesecake recipe. My family absolutely loves it and does not any other substitutions as far as cheesecake goes. I love the texture and how light it is. Thank you.
Absolutely amazing! My first cheesecake ever made and it was perfect.
Haven’t tried this one yet! Can’t wait! Any chance it could baked in cupcake tins? Easier to share at the office 🙂
I made this last year for Thanksgiving and I have to say it was the best cheesecake I ever made or tasted. I am making it again this year but to save time, I’d like to make it early and freeze it. What is the best way to freeze this to ensure it stays nice and fresh for the holiday?
I’ve tried several cheesecake recipes here on Pinterest and this is by far the best. Creamy deliciousness!
Hello, I would like to make this for Thanksgiving this year. Wanted to see how adding pure pumpkin in this reHit! Would be? How much and would I have to bake longer? I know pumpkin is kinda wet. Also I’m thinking of using the gingerbread oreos for the crust I used last year in another cheesecake and was a big hit! Please let me know when you can thank you in advance.
Hi Angela. Instead of changing this recipe, I would suggest making our pumpkin pie cheese recipe, instead. Here is a link: https://bakerbynature.com/classic-pumpkin-pie-cheesecake/
Do you leave the oven at 3:50 for the cheesecake, too?
Hi Ashley,
Your cheesecakes look incredibly delicious and I would love to try one of your recipes. If you could please clarify the purpose of the extra egg yolks..
Would it make a significant difference in overall texture if omitted? Thank you.
Best cheesecake recipe I have used! Thank you!!
How can I make this into a pumpkin cheese cake?
I’d suggest making my pumpkin cheesecake instead 🙂
This was my first time ever making cheesecake. I did swap the heavy cream for sour cream. I just felt it would bring a little tang. This cheesecake was fantastic. No cracks, cooked perfectly. The Graham cracker crumb was delicious. It was a hit with my husband and son.
Love this recipe! I’ve made it several times. I would like to use eggnog in please of heavy cream. Any adjustments I should consider in doing so?
I made this for Thanksgiving. It was one of the best cheesecakes I’ve ever had. The family loved it! This will be my goto from now on! AMAZING!
Can you make this in a 13×9 pan?
Hi Mary! I would suggest making my NY cheesecake bars instead: https://bakerbynature.com/new-york-style-cheesecake-bars/
looks really good
Hi How do I reduce this recipe for a 7in pan?
This is the simplest cheesecake recipe to make well every time. I made this for Thanksgiving, and I just finished one for Christmas (heavily requested). Your guests will love this cheesecake.
I have been making cheesecake for over 50 years..I learned several things.
A. If you don’t like crust, grind graham crackers or chocolate cookies to powder. After buttering pan, dust pan like you would flouring a cake pan.
B. If you want to add lemon or orange peel. Start with sugar and put peel in blender and whirl around fir 2-3 minutes. Spreads citrus flavor throughout cheesecake
C. When I started no one mentioned waterbath, so I cooked it until it cracked as we moved every 12-18 months so ovens were not trusted. Then I mixed a little sugar and vanilla in sourcream to cover cracks.
I MADE THIS CHEESECAKE ON CHRISTMAS EVE AND SERVED IT FOR CHRISTMAS DESSERT THE NEXT DAY. IT WAS FABULOUS! I DID THE WATER BATH AND ALL. I WAS SHOCKED TO SEE HOW MUCH WATER CONDENSATION WAS IN MY THREE LAYERS OF HEAVY DUTY ALUMINUM FOIL AFTER THE CAKE HAD COOLED. I THOUGHT FOR SURE THE CRUST WAS GOING TO BE SOGGY BUT NOPE…IT WAS PERFECT! EVERYONE LOVED IT. I WILL FOR SURE BE MAKING THIS AGAIN.
Hi there. I’m a novice at baking. I followed your recipe but ended up with much more cheesecake batter than what could fit in my 9 inch spring pan. Is that normal?
I’m going to make some extra crust now and make some mini cheesecakes in a muffin tin. See how far I can stretch this extra batter. Does cooking time differ if I’m making in muffin tray??
When you say 9 inch pan do you mean is spring pan because I can’t imagine it turning out looking like that if it’s in a regular pie pan
Everyone loves this cheesecake. We opted for a Biscoff cookie crust the second go around and it was amazing.
We are curious on how one would go about baking if portioned to cupcake size. Do you have any tips??
Many thanks an gratitude 🙂
I’ve made this recipe several times now, and I don’t think I’ve ever left a review. This cheesecake is phenomenal. The only thing I do different is I increase the crust ingredients by half (1.5 times each ingredient). That’s just because I usually make this for my husband and he really loves a thicker crust. Like others, I just place the pan of water on the shelf below. I still wrap in foil because so much butter drips out. Anyway–cheesecake makes me very nervous as I’m always afraid I’ll screw it up, but each time this has come out absolutely perfect. I’m now known (in my family) for making the BEST cheesecake because I use this recipe. Even my picky mother-in-law who claims she doesn’t like cheesecake and doesn’t eat a lot of sweets devours this. I’ll never use another recipe! Thank you! 🙂
This was amazing! My first baked cheesecake I have made and it was perfect. I added 1/4 less sugar to the filling and it was perfection.
This is THE best cheese cake I ever made/ate!! It’s creamy and rich. I absolutely love it!! I love it even more with sliced strawberries and strawberry sauce.
This is my favourite cheesecake recipe to use! I have one issue though, by the time it’s done baking the top is already burned, I end up scraping the top as it’s way too caramelized to serve as is. I thought of covering it with some aluminium foil but I’m afraid it will rise and stick to it while baking. What do you suggest? Thank you!
Hi Tamara. This cheesecake should have a darker top, but not burnt. You may want to reduce the oven temperature by 25 degrees for the last 30 minutes of baking and see if that helps.