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5 from 1 vote

Cheesecake with Graham Cracker Crust

This is a classic NY style Cheesecake with a graham cracker crust. Enjoy it plain or top it with your favorite fruit topping.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Dessert
Cuisine: Italian
Keyword: cheesecake
Servings: 12
Calories: 321kcal


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  • 10-inch springform pan
  • Cheesecake silicone water-bath pan



  • 2 cups Graham Cracker Crumbs (198g)
  • ½ cup granulated sugar(99g)
  • 6 tbsp melted butter(85g)

Cheesecake Filling

  • 4 8oz Packages of cream cheese(908g)
  • cup granulated sugar(347g)
  • ¼ cup all-purpose flour(30g)
  • 6 large eggs
  • 2 tsp. vanilla
  • ½ cup sour cream (115g)
  • ¼ tsp salt



  • preheat the oven to 350-degrees F.
  • Crush enough graham crackers to make 2 cups of crumbs. (about 2 sleeves)
  • Add the sugar and melted butter to the crumbs and mix well.
  • Press into the bottom and ½ inch up the sides of a 10-inch springform pan.
  • Bake for 10 to 15 minutes. Let cool while you mix up the cheesecake. Reduce oven temp to 325° F.

Cheesecake Filling

  • Make sure the eggs and cream cheese are at room temperature.
  • Put the cream cheese, sugar, and flour in the bowl of a stand mixer and mix on low until smooth and no visible lumps. Scrap the sides and bottom of the bowl at least twice.
  • Add the vanilla and salt Mix in on low. Scrape the bowl sides and bottom of the bowl.
  • Add the eggs one at a time. Mix well on low between each addition of eggs. Scrape sides and bottom of bowl after adding each egg.
  • Stir in the sour cream by hand.
  • Put the Springform Pan in a cheesecake silicone waterbath pan. Add the cheesecake mixture to the springform pan with the prebaked crust.
  • Bake the cheesecake in a pan with hot water about 1 inch deep.
  • Bake at 325 degrees for 60 - 70 minutes. Start checking the temperature of the cake with an instant-read thermometer at 50 minutes. When the cheesecake is 170 degrees, 1 inch from the edge of the cake, turn off the oven, crack the door, and let the cake cool in the oven for 1 hour. The center of the cake will still be a little wiggly.
  • Remove the cake from the oven and let it cool another 2-3 hours before removing it from the springform pan. Lightly spray a piece of plastic wrap with nonstick spray and cover the cheesecake once it is completely cooled.
  • Slice into wedges and top with your favorite fruit topping. For a strawberry topping recipe (click here)



Store in the refrigerator until ready to serve.  
Cheesecake can be frozen in an air-tight container for up to 3 months.  Defrost in the refrigerator overnight before serving. 


Serving: 1piece | Calories: 321kcal | Carbohydrates: 51g | Protein: 5g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 98mg | Sodium: 253mg | Potassium: 76mg | Fiber: 1g | Sugar: 41g | Vitamin A: 445IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg