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April 16, 2019

Extra Rich and Creamy Cheesecake

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!

This extra rich and creamy cheesecake is freezer friendly and so delicious! Perfect for special occasions!

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!).

This extra rich and creamy cheesecake is freezer friendly and so delicious! Perfect for special occasions!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.

The best type of pan to use for a water bath is a roasting pan or any other large baking pan with sides at least 2 inches high. You need a pan with high edges so you can put enough water into the pan without it overflowing. The best way to prepare a water bath is to place the wrapped cheesecake pan into the roasting pan, place the pan into the oven, and then – very carefully – add 2 inches of water into the pan.  Since this recipe uses a springform pan, you’ll need to wrap the bottom and sides of the springform pan first with aluminum foil to prevent water from coming through the bottom. To quote Mary Berry, “nobody likes a soggy bottom!” lol. So play it safe and use MULTIPLE layers of heavy duty aluminum foil. You’ll want to bring the layer all the way up the sides of the pan, and in a crisscross pattern. I hope that helps!

If you’d like to avoid making a water bath at all costs, you can place the roasting pan of water on the rack beneath the cheesecake. This work about 80% of the time for me, but this method is not foolproof and sometimes I still get a little crack or two.

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.

This extra rich and creamy cheesecake is freezer friendly and so delicious! Perfect for special occasions!

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!

This extra rich and creamy cheesecake is freezer friendly and so delicious! Perfect for special occasions!

More Creamy Cheesecakes:

  • Ultimate Chocolate Cheesecake
  • New York-Style Cheesecake Bars
  • Creamy Greek Yogurt Key Lime Cheesecake
  • Coconut Cheesecake Bars
  • Mini Cheesecakes 

This extra rich and creamy cheesecake is freezer friendly and so delicious! Perfect for special occasions!

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 ♥

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!

This extra rich and creamy cheesecake is freezer friendly and so delicious! Perfect for special occasions!

70 votes

Print

Extra Rich and Creamy Cheesecake

Prep 30 mins

Cook 1 hour, 8 mins

Inactive 8 hours

Total 9 hours, 38 mins

Author Ashley Manila

Yield 9" cheesecake

This Extra Rich and Creamy Cheesecake is freezer friendly and perfect for special occasions! 

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:

  1. Preheat oven to 350 degrees (F). Lightly spray a 9" springform pan with non-stick spray.
  2. 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. 
  3. In a large bowl, combine graham cracker crumbs, sugar, and melted butter; stir well to combine. Firmly pat the mixture into the prepared pan.
  4. 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:

  1. 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. 
  2. 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. 
  3. Add in the cream and beat until it's just incorporated in the batter. 
  4. Pour filling into prepared crust and, using a silicone spatula, smooth the top. 
  5. 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.
  6. 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.
  7. 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.
  8. Cheesecake will keep, covered in the fridge, for 5 days. Cheesecake may be frozen for 2 months. Thaw overnight before slicing. 

Courses Dessert

Cuisine American

254K Shares

Filed Under: Cakes, cheesecake, Holiday Tagged With: cheesecake, cheesecake facotry, how to make cheesecake

Reader Interactions

Comments

  1. Clara says

    May 13, 2018 at 12:39 am

    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!

    Reply
    • E says

      May 24, 2018 at 2:19 am

      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

      Reply
      • Michiel says

        February 1, 2019 at 1:53 pm

        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.

        Reply
        • Linda says

          April 13, 2020 at 12:43 pm

          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.

          Reply
          • Anna says

            October 25, 2020 at 1:43 pm

            What kind of cheese did you use it?

        • munirah jassat says

          July 13, 2020 at 6:04 pm

          Hi there, I’d like to make this into mini cheesecakes, how long would I bake them

          Reply
        • Eileen Castor says

          December 31, 2020 at 6:53 am

          I dont have heavy cream, so I can use 1/2 cup of sour cream instead?

          Reply
    • Toni Cheramie says

      December 28, 2019 at 6:58 pm

      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

      Reply
      • Toni Cheramie says

        December 28, 2019 at 7:01 pm

        If you not putting the cheesecake in the water you don’t have to put the foil on it..

        Reply
        • bakerbynature says

          December 28, 2019 at 9:32 pm

          Nope!

          Reply
          • camilla says

            April 21, 2020 at 6:27 am

            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!!

      • Bill says

        January 24, 2021 at 11:27 pm

        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.)

        Reply
    • Florence says

      May 19, 2020 at 6:08 am

      Hey there
      The oven need to be at what temperature ? You don’t say

      Reply
      • Jess says

        June 16, 2020 at 7:46 pm

        It says 350

        Reply
      • Cindy says

        February 7, 2021 at 1:14 am

        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

        Reply
        • Gemia Pascale says

          February 8, 2021 at 5:15 am

          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!

          Reply
  2. Samah says

    June 3, 2018 at 5:58 pm

    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.

    Reply
    • Nanette says

      February 10, 2019 at 6:32 pm

      I used store brand regular (full cat) cream cheese and it turned out delicious!

      Reply
    • Mimi says

      January 20, 2020 at 11:39 pm

      This may be the old Lin
      dy’s Cheesecake recipe. I’ve this for years and it’s absolutely sensational.

      Reply
  3. Nicole says

    June 18, 2018 at 2:01 am

    I made this for Father’s Day but feel 60 min just wasn’t enough baking time.

    Reply
    • Faye says

      September 9, 2018 at 10:30 pm

      I think it says bake for 1 hr then leave in oven for another 30 minutes before taking it out of oven to cool.

      Reply
  4. shell shockers says

    September 5, 2018 at 9:20 am

    wow, the cake looks delicious and very attractive, thank you for sharing

    Reply
    • Kriss says

      August 3, 2019 at 11:27 pm

      If you choose sour cream over the heavy cream is the measurement the same. 1/2 cup of either……

      Reply
      • Gina says

        August 12, 2019 at 7:37 pm

        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?

        Reply
        • Gem says

          May 31, 2020 at 12:42 pm

          She said 350F

          Reply
      • Hira says

        March 30, 2020 at 3:47 am

        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?

        Reply
        • Linda says

          April 3, 2020 at 2:26 pm

          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).

          Reply
          • Caitlin says

            April 18, 2020 at 1:47 am

            If I am using a 10 inch pan do I need to add more of the ingredients?

          • Emaan says

            April 26, 2020 at 12:00 am

            Hey how did you reduce the recipe if you don’t mind please give me measurements

  5. S says

    September 9, 2018 at 6:33 pm

    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?

    Reply
    • bakerbynature says

      September 10, 2018 at 11:13 am

      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.

      Reply
    • Vanessa says

      January 31, 2019 at 2:42 pm

      Make individual cakes in cupcake tins . That way you can freeze and eat 1 at a time as wanted.

      Reply
  6. Dawne says

    September 9, 2018 at 10:23 pm

    I would love to make this cheesecake, but I would like to add chocolate. How much should you add. Thanks

    Reply
    • bakerbynature says

      September 10, 2018 at 11:07 am

      Hi Dawne. I would suggest checking out this recipe 🙂 https://bakerbynature.com/ultimate-chocolate-cheesecake/

      Reply
      • priya ahuja says

        May 29, 2020 at 6:32 am

        Hey could you plz suggest as to what is the substitute for eggs here?

        Reply
        • bakerbynature says

          May 29, 2020 at 11:42 am

          Hi! Unfortunately, I cannot suggest a substitute for eggs in this recipe as they are a crucial ingredient.

          Reply
        • Alli says

          November 25, 2020 at 4:32 pm

          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 🙂

          Reply
    • Scott says

      December 27, 2020 at 4:51 am

      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.

      Reply
  7. Taryn says

    September 24, 2018 at 7:51 pm

    What can I use for a water bath? I completely missed this part and now I just have a 9″ tin, oh dear

    Reply
    • Julia G says

      October 23, 2018 at 1:18 pm

      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

      Reply
  8. Jayne T says

    October 26, 2018 at 12:27 pm

    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?

    Reply
    • Karen says

      October 27, 2020 at 4:56 pm

      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.

      Reply
      • Paula says

        January 28, 2021 at 2:29 pm

        Im wondering the same – did you end up making it with 1134g?

        Reply
  9. Rose CC says

    November 2, 2018 at 3:01 am

    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!

    Reply
  10. Rosecc says

    November 4, 2018 at 1:47 am

    Can you tell us how many calories and fat count is in this cheesecake?

    Reply
    • maia says

      December 20, 2018 at 11:51 am

      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

      Reply
      • Kristine says

        August 27, 2020 at 2:23 pm

        Reply
      • GrammaSue says

        January 22, 2021 at 1:18 pm

        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!

        Reply
    • Julia says

      December 30, 2018 at 7:59 pm

      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.

      Reply
    • Mel says

      August 18, 2019 at 8:20 pm

      You do NOT want to know!

      Reply
  11. Diana Vazquez says

    November 6, 2018 at 7:44 pm

    Hi can I add Butterfingers in this recipe? I’ve been dying for a Butterfingers cheesecake recipe but can’t seem to find one.

    Reply
  12. S says

    November 6, 2018 at 8:34 pm

    Could I substitute Coconut sugar for this? Also, use almond flour for the crust?

    Reply
  13. Trinny says

    November 6, 2018 at 11:06 pm

    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!

    Reply
  14. Jane says

    December 7, 2018 at 4:30 pm

    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.)

    Reply
  15. Fa says

    December 18, 2018 at 2:01 am

    It looks like a “flan” more than a cheesecake…but still delicious!

    Reply
  16. David Boober says

    December 22, 2018 at 12:28 am

    I have made many cheese cakes but have never been able to get that impressive look on top. How is that done?

    Reply
    • Julia says

      December 30, 2018 at 8:05 pm

      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.

      Reply
  17. Donna says

    December 30, 2018 at 3:42 am

    If you don’t have heavy cream, could sour cream be substituted?

    Reply
  18. Lm says

    December 31, 2018 at 2:44 am

    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?

    Reply
  19. Kendra Mesher says

    January 3, 2019 at 4:16 pm

    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?

    Reply
  20. Yuksel says

    January 3, 2019 at 10:36 pm

    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!☺️

    Reply
    • Rhonda says

      January 18, 2019 at 9:16 pm

      Yes, that sounds correct (40oz=1133.98grams) so 5 Blocks :0)

      Reply
  21. Lisa says

    January 18, 2019 at 10:35 pm

    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!

    Reply
  22. Vera Sutherland says

    January 20, 2019 at 1:57 am

    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

    Reply
  23. Vera Sutherland says

    January 20, 2019 at 3:14 pm

    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.

    Reply
  24. Leanne Benner says

    January 28, 2019 at 11:41 am

    Wow…incredibly delicious, wonderful directions, and not so intimidating to make!! Thank you!!!

    Reply
  25. Zina says

    February 2, 2019 at 12:56 am

    I’m making this tomorrow, can I use a 10” springform pan? Would cook time be the same?

    Reply
  26. Maria says

    February 5, 2019 at 3:21 pm

    Best cheesecake recipe ever!!!
    So creamy and delicious
    My family said it was like eating high end restaurant quality cake hhhmmmmm yummmmm.
    Thank you

    Reply
  27. Teresa McNeill says

    March 1, 2019 at 1:24 am

    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.

    Reply
  28. Brontë says

    March 11, 2019 at 3:25 am

    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!

    Reply
  29. Lisa Thompson says

    March 18, 2019 at 5:37 pm

    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.

    Reply
    • bakerbynature says

      March 24, 2019 at 12:04 pm

      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.

      Reply
      • Lisa Thompson says

        March 25, 2019 at 6:09 pm

        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.

        Reply
  30. Kaydee says

    March 20, 2019 at 10:42 pm

    Is there a video of this recipe? Could we have one if there isn’t one, please? Thank you.

    Reply
    • bakerbynature says

      March 24, 2019 at 11:58 am

      Currently there is no video for this recipe, but thank you for the feedback and we’ll definitely consider making one soon 🙂

      Reply
  31. Alaina says

    April 4, 2019 at 1:57 am

    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.

    Reply
  32. Elizabeth Ruiz says

    April 4, 2019 at 4:40 am

    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.

    Reply
  33. Rana says

    April 6, 2019 at 12:39 pm

    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.

    Reply
  34. Marissa says

    April 19, 2019 at 4:46 pm

    I have it in the oven now .. followed the recipe exactly , but did anyone find the batter a little runny ?

    Reply
  35. Alisa says

    April 19, 2019 at 6:18 pm

    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!

    Reply
  36. Stéphanie says

    May 1, 2019 at 3:51 pm

    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.

    Reply
  37. Cindy says

    May 8, 2019 at 3:59 am

    “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:)

    Reply
    • Beverley says

      May 29, 2020 at 3:52 pm

      Can sour cream be substituted for the heavy cream? If yes would I use the same amount of sour cream as heavy cream?

      Reply
  38. susan says

    May 10, 2019 at 5:55 pm

    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.

    Reply
  39. Supriya Kutty says

    May 14, 2019 at 5:06 am

    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

    Reply
  40. Vionne Tregurtha says

    May 30, 2019 at 11:12 am

    I’ve made this cheesecake twice. It is now my favourite recipe. Thank you!

    Reply
  41. Kim says

    May 30, 2019 at 5:25 pm

    Can’t wait to make this!!! Above someone asked if you can use a 10” pan instead. Can you? TIA!

    Reply
    • bakerbynature says

      June 4, 2019 at 7:53 pm

      Sure! It will just be slightly less thick.

      Reply
  42. Barb says

    June 9, 2019 at 4:55 pm

    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.

    Reply
  43. Zaza says

    June 23, 2019 at 5:53 pm

    If i like to add sour cream how much should i add? It will come out different tasty? And The cheesecake looks delicious

    Reply
  44. Reina says

    July 16, 2019 at 3:17 pm

    This was my first cheesecake and it is the best cheesecake ever! Thank you for this great reception

    Reply
  45. Michelle says

    July 25, 2019 at 1:24 am

    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.

    Reply
    • Cheesecake Lover says

      October 6, 2019 at 12:58 am

      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!

      Reply
  46. Maria says

    July 30, 2019 at 7:07 am

    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!

    Reply
  47. Natàlia says

    August 1, 2019 at 11:27 am

    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!

    Reply
    • bakerbynature says

      August 9, 2019 at 11:54 am

      You can discard them or save them for another recipe 🙂

      Reply
      • Dianna says

        October 30, 2020 at 10:44 pm

        Maybe make meringue with the whites & put dollop on top of slices?

        Reply
      • Dragonfly43 says

        January 24, 2021 at 3:57 pm

        I freeze them and then use them for French Macarons. You can also use them for Pavlova.

        Reply
  48. Jennifer Mahan says

    August 11, 2019 at 12:19 am

    This cheesecake recipe is sooo creamy and AMAZING!!!This will be my go to recipe from now on !!!

    Reply
  49. Emilee says

    August 13, 2019 at 8:13 pm

    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!

    Reply
  50. Glenda says

    August 24, 2019 at 9:54 pm

    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!

    Reply
  51. Nehal Preet says

    August 26, 2019 at 12:04 pm

    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!!

    Reply
  52. Lori says

    August 29, 2019 at 11:00 pm

    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.

    Reply
  53. Cheesecake Lover says

    October 6, 2019 at 12:55 am

    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!

    Reply
  54. Eliza says

    November 2, 2019 at 12:55 am

    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.

    Reply
    • Claudia says

      December 20, 2019 at 3:44 am

      How long did you bake the cupcake size ones please?

      Reply
  55. Terri B says

    November 8, 2019 at 7:55 pm

    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.

    Reply
  56. Amber says

    November 27, 2019 at 11:35 pm

    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?

    Reply
    • Amber says

      December 1, 2019 at 7:56 am

      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’.

      Reply
  57. Janice Shider says

    November 29, 2019 at 8:43 pm

    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…..

    Reply
  58. Iris says

    December 4, 2019 at 3:46 pm

    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 🙂

    Reply
  59. Andreea says

    December 15, 2019 at 9:32 am

    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.

    Reply
  60. Jane says

    December 21, 2019 at 6:00 pm

    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?

    Reply
  61. E7Farms says

    December 25, 2019 at 4:18 am

    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.

    Reply
  62. Joy B says

    December 31, 2019 at 10:51 pm

    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!!!

    Reply
  63. Ginger says

    January 11, 2020 at 1:32 am

    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!

    Reply
  64. Jo says

    March 22, 2020 at 11:50 pm

    Best Cheesecake I have ever made!!!

    Reply
  65. TIna says

    April 3, 2020 at 7:32 pm

    Can’t i make without the crust?

    Reply
  66. Eric Eisenbud says

    April 8, 2020 at 2:08 am

    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!

    Reply
  67. Lila says

    April 9, 2020 at 4:20 pm

    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!!

    Reply
    • Holly Walker-Roose says

      April 14, 2020 at 7:25 pm

      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!

      Reply
  68. Holly Walker-Roose says

    April 14, 2020 at 7:23 pm

    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?

    Reply
    • bakerbynature says

      April 15, 2020 at 12:40 pm

      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!

      Reply
  69. Milena says

    April 16, 2020 at 4:13 pm

    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!

    Reply
    • bakerbynature says

      April 16, 2020 at 4:36 pm

      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.

      Reply
      • Milena says

        April 16, 2020 at 6:20 pm

        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!

        Reply
      • Milena says

        April 18, 2020 at 6:35 pm

        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!

        Reply
  70. Caitlin says

    April 17, 2020 at 10:04 pm

    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?

    Reply
  71. Nancy Langlands says

    April 20, 2020 at 2:30 am

    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?

    Reply
  72. MaryLou says

    April 27, 2020 at 1:32 am

    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

    Reply
  73. Madalina says

    April 30, 2020 at 3:32 pm

    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.

    Reply
  74. Natalie says

    May 7, 2020 at 6:15 pm

    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!

    Reply
  75. Ipek says

    May 7, 2020 at 10:01 pm

    How do you get the golden top?

    Reply
  76. Vanessa Unger-Haydinger says

    May 8, 2020 at 5:53 pm

    Should I use salted or unsalted butter for this

    Reply
  77. Amy Hui says

    May 19, 2020 at 5:04 pm

    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. 🙂

    Reply
  78. Ross says

    June 1, 2020 at 8:17 pm

    I forgot to add the heavy cream! Will it still turn out?

    Reply
    • bakerbynature says

      June 3, 2020 at 2:13 pm

      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.

      Reply
  79. Melinda says

    June 15, 2020 at 10:05 pm

    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.

    Reply
  80. Colleen Belisle says

    June 22, 2020 at 3:51 pm

    Thank you for sharing this recipe. I made this for Father’s Day and it was soooo good. Definitely will make again!

    Reply
  81. Melissa C says

    June 26, 2020 at 4:26 am

    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?

    Reply
    • Alex says

      July 30, 2020 at 2:32 am

      I usually wrap a crockpot bag around the pan before wrapping it in foil!

      Reply
  82. Cristina says

    July 3, 2020 at 8:23 am

    Hi! How do you cut recipe in half? And can i use an 8″ pan for this? Thanks!

    Reply
    • Erica says

      December 31, 2020 at 3:05 pm

      If I wanted to bake this with an apple crisp topping would I need to adjust the bake time?

      Reply
  83. Lauren says

    July 4, 2020 at 4:07 am

    Hi! My store only has heavy whipping cream. Will that work? Making this tomorrow morning..
    Thanks!

    Reply
  84. Kylie says

    July 5, 2020 at 6:37 am

    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.

    Reply
  85. Monica Biegel says

    July 8, 2020 at 3:21 pm

    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?

    Reply
  86. Maria says

    July 27, 2020 at 9:02 am

    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

    Reply
    • bakerbynature says

      July 27, 2020 at 11:23 am

      Hi Maria! Yes, I would give whipping cream a try!

      Reply
    • Nondini says

      September 29, 2020 at 5:06 pm

      I used low fat cream and it still came out absolutely fabulous

      Reply
  87. Alejandra says

    July 30, 2020 at 2:29 am

    May you use this recipe to make mini cheesecakes in a muffin pan? Please help!

    Reply
  88. Amie says

    August 1, 2020 at 9:51 pm

    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?

    Reply
  89. Emily says

    August 4, 2020 at 12:52 am

    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.

    Reply
  90. Fred says

    August 4, 2020 at 3:46 pm

    Hi
    Could you please tell me what ” 5 blocks” means. How.much cream cheese in terms of grams
    . Merci

    Reply
  91. Jai says

    August 27, 2020 at 2:10 am

    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.

    Reply
  92. Mary says

    September 22, 2020 at 7:47 pm

    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..

    Reply
  93. Nondini says

    September 28, 2020 at 2:05 pm

    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.

    Reply
    • Nondini says

      September 28, 2020 at 2:08 pm

      Oh since I don’t like vanilla I put orange essence instead

      Reply
  94. Ronak Mehta says

    October 5, 2020 at 9:13 am

    Baked this cake for Christmas and it was an absolute hit! So moist and tasty. Thank you for doing what you do

    Reply
  95. Rees says

    October 27, 2020 at 8:46 am

    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!

    Reply
  96. Amanda atwood says

    October 31, 2020 at 6:59 am

    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!

    Reply
  97. Melissa says

    November 5, 2020 at 7:06 pm

    Can I use the lower fat cream cheese. It’s what my hubby brought home.

    Reply
  98. Alexa Davenport says

    November 8, 2020 at 5:23 pm

    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.

    Reply
    • bakerbynature says

      November 13, 2020 at 2:56 pm

      Hi Alexa! I haven’t tried this so I can’t say for sure. But I think start checking it around 50 minutes!

      Reply
  99. Lisa says

    November 9, 2020 at 4:25 pm

    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?

    Reply
  100. Christie says

    November 20, 2020 at 4:16 pm

    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.

    Reply
    • bakerbynature says

      November 22, 2020 at 2:54 pm

      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!

      Reply
      • Christie says

        November 25, 2020 at 9:42 pm

        Thank you so much!

        Reply
  101. Ashley says

    November 24, 2020 at 3:27 pm

    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.

    Reply
  102. Viviana says

    November 25, 2020 at 2:29 am

    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

    Reply
  103. Nikki says

    November 29, 2020 at 12:06 am

    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!

    Reply
  104. Amanda says

    December 15, 2020 at 6:09 am

    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?

    Reply
  105. Amy says

    December 25, 2020 at 9:39 pm

    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.

    Reply
  106. Sonia says

    December 29, 2020 at 4:15 am

    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?

    Reply
  107. shroq B says

    January 22, 2021 at 12:43 am

    Hi
    I have a question, can I use tea biscuits?
    because Graham cracker It’s not available here

    Reply
  108. Sophia says

    January 24, 2021 at 2:57 am

    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.

    Reply
  109. Stacey says

    January 27, 2021 at 5:46 pm

    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?

    Reply
  110. Marla says

    February 11, 2021 at 11:48 pm

    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!

    Reply
  111. Valerie says

    February 12, 2021 at 4:12 am

    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.

    Reply
  112. Veronika says

    February 14, 2021 at 8:14 am

    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.

    Reply
  113. vero says

    February 17, 2021 at 7:47 pm

    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!

    Reply
  114. Madeline says

    March 5, 2021 at 9:21 pm

    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.

    Reply

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Meet Ashley

Hey! I’m Ashley, a creative spirit with a major sweet tooth. Most days you can find me in my happy place: the kitchen. If I’m not there, I’m probably snapping photos of food, planning a party… or dreaming about my next trip to Paris (AKA my favorite place in the entire world). I’m a story teller, recipe developer, and photographer who firmly believes that a homemade life is a happy life. Learn More.

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