Classic Cheesecake

Classic Cheesecake



Classic Cheesecake

posted by Beth @ The First Year on July 17, 2017 0 comments »






A perfect classic cheesecake recipe with a graham cracker crust! If you like cheesecake, this is the best homemade classic cheesecake!

I like to think that I am making up for lost cheesecake time.

When I was little I didn’t like cheesecake because I thought there was actual cheese inside and I didn’t like cheese, which is a shocker because I thought all kids LOVED cheese.

I am so glad there isn’t real cheese inside cheesecake and I am so glad that I actually like cheesecake now.

I like it so much that when Ryan and I went to a coffee shop after church one morning (service was over at 10am) I saw that they had gluten free cheesecake, and of course I got a piece, and yes I ate it at 10 AM. It’s never too early for cheesecake.

There are quite a few cheesecake recipes on our blog, but there hasn’t been a classic cheesecake recipe until now! Granted, I like my cheesecake loaded with extra stuff and flavors, but I am totally okay with plain cheesecake if it’s covered in chocolate.

So I bring you a classic plain cheesecake recipe. And we’re giving you all the tips so it turns out perfectly!

Here are the 2 most important details to follow when making cheesecake.

1. Don’t be afraid of the water bath!

I know it sounds weird, putting your cheesecake in a water bath, but it’s the secret to creating moist, perfectly baked cheesecake. It’s really not scary. Be sure to wrap the pan your baking your cheesecake in with 5 layers of tinfoil before you fill it with the cheesecake mixture – I personally take the stance that you can’t use too much tinfoil! The tinfoil will help prevent the water from getting into your cheesecake.

I recently saw another blogger who wrapped their pan in tinfoil and then put the cheesecake inside a plastic oven bag (they rolled it down so the bag wasn’t actually covering the top of the cheesecake). I think I am going to try that method.

Place the cheesecake pan inside a larger pan, like a 9×13 or larger pan, and fill the 9×13 inch pan with water, about 1-2 inches below the top of the cheesecake pan.

2. Don’t rush the cooling process.

Once the cheesecake is done baking, let it sit in the oven for 1 hour or longer with the oven door cracked. A slow cooling process will help prevent the cheesecake from cracking. Don’t forget to refrigerate your cheesecake over night before serving.

When you’re ready to serve the cheesecake, you could top it with..




–chocolate whipped cream

-crushed candy pieces (like peanut butter cups, M&Ms, snickers, etc)

For a step-by-step of how to make this classic cheesecake recipe, watch this short video:

Classic Cheesecake

Yield: 8 inch cheesecake

Total Time: 12+ hours (cooling time)

A perfect classic cheesecake recipe with a graham cracker crust! If you like cheesecake, this is the best homemade classic cheesecake!


  • 1/4 cup brown sugar
  • 1/4 tsp cinnamon
  • 6 tbsp butter, melted
  • 3 packages cream cheese at room temperature, 8 oz each, I like to use full fat
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 3 eggs
Read the whole recipe on The First Year