CLASSIC BAKED CHEESECAKE WITH GRAHAM CRACKER CRUST
INTRODUCTION
This classic baked cheesecake is the ultimate dessert for any occasion. It has a silky, creamy interior, a golden graham cracker crust, and a subtle vanilla flavor that melts in your mouth. This version uses traditional baking techniques to prevent cracks, ensure smooth texture, and deliver bakery-level results every single time. Perfect for parties, birthdays, holidays, or simply a luxurious homemade treat.
HISTORY
Cheesecake traces back to ancient Greece, where it was served to athletes during the first Olympic games around 776 BC. When cheesecake traveled through Europe, each region added its own twist. The American version became iconic when cream cheese was invented in 1872. The graham cracker crust became popular in the early 20th century, transforming the cheesecake into the rich, smooth dessert we enjoy today.
INGREDIENTS
For the Graham Crust
2 cups graham cracker crumbs
1/3 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling
4 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1 cup sour cream
4 large eggs, room temperature
1 tablespoon vanilla extract
2 tablespoons all-purpose flour
1 tablespoon lemon juice (optional, for brightness)
Pinch of salt
For the Water Bath
Hot water
Foil for wrapping the pan
FORMATION (Structure & Layering)
Layer 1: Graham cracker crust pressed firmly into the bottom of a springform pan
Layer 2: Smooth classic cream cheese filling poured over crust
Layer 3: Slow, even baking in a water bath to prevent cracking
Layer 4: Long cool-down for perfect texture
METHODS AND INSTRUCTIONS
Prepare the Pan
Preheat the oven to 325°F (163°C).
Wrap the outside of a 9-inch springform pan tightly with aluminum foil to prevent water from entering.
Make the Graham Crust
In a mixing bowl, combine graham crumbs, sugar, and melted butter.
Mix until evenly moistened.
Press firmly into the bottom of the springform pan.
Bake the crust for 10 minutes, then let it cool while preparing the filling.
Prepare the Cheesecake Filling
Beat the softened cream cheese on medium speed until smooth, 2 to 3 minutes.
Add the sugar and continue beating until well combined.
Add sour cream, vanilla, lemon juice, and salt. Mix on low until just combined.
Add the flour and mix gently.
Add eggs one at a time, beating on low after each addition. Do not overmix.
Assemble
Pour the smooth filling onto the cooled crust.
Tap the pan gently to release air bubbles.
Water Bath Baking
Place the foil-wrapped pan into a large roasting pan.
Pour hot water into the roasting pan until it reaches halfway up the springform pan.
Bake for 60 to 75 minutes, or until edges are set and the center still jiggles slightly.
Cooling
Turn off the oven, open the door slightly, and let the cheesecake cool inside for 1 hour.
Remove from the oven, remove foil, and let cool completely at room temperature.
Refrigerate for at least 6 hours, preferably overnight.
Serving
Run a sharp knife around the edge of the pan before releasing the springform.
Slice with a warm knife for clean edges.
BENEFITS
Smooth, creamy, and rich texture.
The water bath ensures no cracks and perfect even baking.
Simple ingredients create an elegant dessert.
Can be topped with fruit, chocolate sauce, or caramel.
Stores well for several days and tastes even better after chilling.
NUTRITION (Approximate per slice, 12 slices)
Calories: 430
Fat: 30g
Carbohydrates: 32g
Protein: 7g
Sugars: 24g
Fiber: 0g
LOVERS (Why people love it)
Loved by classic dessert lovers who enjoy rich, velvety textures.
Perfect for cheesecake fans who want a clean, traditional flavor.
A favorite for special occasions because it feels luxurious.
Universally adored because it is simple, familiar, and timeless.
CONCLUSION
This Classic Baked Cheesecake with Graham Cracker Crust is a masterpiece dessert that balances flavor, texture, and tradition. With its creamy filling, buttery crust, and dependable baking method, it is guaranteed to impress anyone who tastes it. The slow cooling and overnight chill elevate it to true bakery quality.
If you want, I can also give you
Toppings recipes
No-bake version
New York style version
Chocolate swirl version
Caramel pecan version
Just tell me.
INTRODUCTION
This classic baked cheesecake is the ultimate dessert for any occasion. It has a silky, creamy interior, a golden graham cracker crust, and a subtle vanilla flavor that melts in your mouth. This version uses traditional baking techniques to prevent cracks, ensure smooth texture, and deliver bakery-level results every single time. Perfect for parties, birthdays, holidays, or simply a luxurious homemade treat.
HISTORY
Cheesecake traces back to ancient Greece, where it was served to athletes during the first Olympic games around 776 BC. When cheesecake traveled through Europe, each region added its own twist. The American version became iconic when cream cheese was invented in 1872. The graham cracker crust became popular in the early 20th century, transforming the cheesecake into the rich, smooth dessert we enjoy today.
INGREDIENTS
For the Graham Crust
2 cups graham cracker crumbs
1/3 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling
4 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1 cup sour cream
4 large eggs, room temperature
1 tablespoon vanilla extract
2 tablespoons all-purpose flour
1 tablespoon lemon juice (optional, for brightness)
Pinch of salt
For the Water Bath
Hot water
Foil for wrapping the pan
FORMATION (Structure & Layering)
Layer 1: Graham cracker crust pressed firmly into the bottom of a springform pan
Layer 2: Smooth classic cream cheese filling poured over crust
Layer 3: Slow, even baking in a water bath to prevent cracking
Layer 4: Long cool-down for perfect texture
METHODS AND INSTRUCTIONS
- Prepare the Pan
Preheat the oven to 325°F (163°C).
Wrap the outside of a 9-inch springform pan tightly with aluminum foil to prevent water from entering. - Make the Graham Crust
In a mixing bowl, combine graham crumbs, sugar, and melted butter.
Mix until evenly moistened.
Press firmly into the bottom of the springform pan.
Bake the crust for 10 minutes, then let it cool while preparing the filling. - Prepare the Cheesecake Filling
Beat the softened cream cheese on medium speed until smooth, 2 to 3 minutes.
Add the sugar and continue beating until well combined.
Add sour cream, vanilla, lemon juice, and salt. Mix on low until just combined.
Add the flour and mix gently.
Add eggs one at a time, beating on low after each addition. Do not overmix. - Assemble
Pour the smooth filling onto the cooled crust.
Tap the pan gently to release air bubbles. - Water Bath Baking
Place the foil-wrapped pan into a large roasting pan.
Pour hot water into the roasting pan until it reaches halfway up the springform pan.
Bake for 60 to 75 minutes, or until edges are set and the center still jiggles slightly. - Cooling
Turn off the oven, open the door slightly, and let the cheesecake cool inside for 1 hour.
Remove from the oven, remove foil, and let cool completely at room temperature.
Refrigerate for at least 6 hours, preferably overnight. - Serving
Run a sharp knife around the edge of the pan before releasing the springform.
Slice with a warm knife for clean edges.
BENEFITS
Smooth, creamy, and rich texture.
The water bath ensures no cracks and perfect even baking.
Simple ingredients create an elegant dessert.
Can be topped with fruit, chocolate sauce, or caramel.
Stores well for several days and tastes even better after chilling.
NUTRITION (Approximate per slice, 12 slices)
Calories: 430
Fat: 30g
Carbohydrates: 32g
Protein: 7g
Sugars: 24g
Fiber: 0g
LOVERS (Why people love it)
Loved by classic dessert lovers who enjoy rich, velvety textures.
Perfect for cheesecake fans who want a clean, traditional flavor.
A favorite for special occasions because it feels luxurious.
Universally adored because it is simple, familiar, and timeless.
CONCLUSION
This Classic Baked Cheesecake with Graham Cracker Crust is a masterpiece dessert that balances flavor, texture, and tradition. With its creamy filling, buttery crust, and dependable baking method, it is guaranteed to impress anyone who tastes it. The slow cooling and overnight chill elevate it to true bakery quality.
If you want, I can also give you
Toppings recipes
No-bake version
New York style version
Chocolate swirl version
Caramel pecan version
Just tell me.
