The Best Classic Cheesecake
Prep time
Cook time
Total time
This gorgeous cheesecake has a luxuriously smooth and sweet filling and a crunchy, cookie-like graham cracker crust. You're going to love this!!
Serves: 1 7'' cheesecake
The crust
  • 1½ cup graham cracker crumbs, crushed (about 1 package of 8 crackers)
  • 5 tbsp butter, melted
  • 1 tbsp granulated sugar
  • ¾ tsp salt/li>
  • ½ tsp cinnamon (optional)
The filling
  • 2 8 oz packages of cream cheese
  • 1 8 oz package of sour cream (or 1 cup of sour cream)
  • ¾ cup granulated sugar
  • 2 eggs (room temp)
  • 1 tsp vanilla extract
  • 1 tsp lemon zest
  • ½ tsp salt
  1. Preheat oven to 350 degrees F. Lightly grease a 7'' round springform pan with cooking spray.
  2. In a small bowl, add graham cracker crumbs, melted butter, sugar, salt, and cinnamon. Stir until combined, then press into the bottom and up the sides of the greased springform pan. I find using the bottom of a flat-bottomed glass cup does the trick. Bake in preheated oven for 10 minutes, then set aside to cool while the filling is prepared.
  3. With a stand mixer fitted with a paddle attachment, cream together the cream cheese and sour cream, until smooth. Add sugar and mix until combined, then scrape down the bowl with a spatula to ensure everything is evenly mixed. Beat in eggs, one at a time, then add lemon zest and vanilla. Scrape down the bowl and beat for an additional 10 seconds until a smooth batter is achieved.
  4. Pour the filling into the baked graham cracker crust. Wrap the springform pan with two layers of aluminum foil to ensure no water from the water bath gets into the cheesecake. Place into a larger pan filled with about an inch of hot water, and bake in the same 350 degree oven for 60-70 minutes. The edges should be set, but the center should jiggle a little.
  5. Once baked, set aside to cool for at least an hour. Run a knife around the edges to loosen, and chill in the fridge for a couple hours or overnight. After chilled, release the sides of the springform pan. Slice and serve with some whipped cream and fresh fruit. Enjoy!!
Recipe by My Southern Sweet Tooth at