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Best Classic Cheesecake
Best Classic Cheesecake
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Prep Time:
30 minutes
Cook Time:
100 minutes
Total Time:
850 minutes
Indulgent classic cheesecake with a decadent graham cracker crust - foolproof and rich.
Ingredients:
  • 1 cup graham cracker crumbs
  • 0.25 cup unsalted butter, melted
  • 2 tablespoons white sugar
  • 4 (8 ounce) packages full-fat cream cheese, at room temperature
  • 1.5 cups white sugar
  • 1 cup full-fat sour cream, at room temperature
  • 1 tablespoon vanilla extract
  • 4 large eggs, at room temperature
  • 1 (21 ounce) can cherry pie filling
Instructions:
  • Preheat the oven to a cozy 325 degrees F (165 degrees C) and generously grease a 9-inch springform pan.
  • Mix graham cracker crumbs, melted butter, and sugar in a bowl until it looks like wet sand. Press the mixture into the pan firmly and evenly using the bottom of a measuring cup.
  • Bake the crust in the preheated oven for 8-10 minutes or until golden brown. Remove and let cool completely on a wire rack, then keep the oven on.
  • Once the crust has cooled down, use a stand mixer with the paddle attachment to beat the cream cheese on low speed until it's smooth.
  • Combine sugar, sour cream, and vanilla. Scrape the bottom and sides of the bowl, then beat until well mixed.
  • Carefully whisk one egg with a fork in a small bowl, then add it to the cream cheese mixture and beat until just combined. Repeat this process with each remaining egg, adding and whisking one at a time.
  • Gently tap the mixing bowl on the counter to release any large air bubbles.
  • Wrap the cooled crust-lined springform pan in an oven bag and tightly seal with heavy-duty aluminum foil. Pour in the cheesecake mixture.
  • Position the springform pan in a spacious roasting pan and transfer it to the bottom rack of the oven.
  • Fill the roasting pan with 2 inches of boiling water. Bake the cheesecake until the edges are puffed and the surface is mostly firm with a slight jiggle in the center when gently shaken, approximately 1 ½ hours. Use foil to tent the cheesecake if the top is browning excessively.
  • After turning off the oven, allow the cheesecake to slowly cool for 2 hours with the oven door closed.
  • Once baked, carefully lift the springform pan out of the water bath and allow it to cool on a rack until it reaches room temperature, roughly 2 hours. Refrigerate until firm, for 8 hours or overnight.
  • Use a knife to gently loosen the edges of the pan. Unlock and remove the pan sides. Cut into slices with a warm, clean knife and top each slice with cherry pie filling. Store any leftovers in the refrigerator.

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