9-Inch Classic Cheesecake with Graham Cracker Crust
Creamy, dense cheesecake with graham cracker crust baked until the center reaches 150F and finished with overnight chilling. Full-fat cream cheese beaten until light and fluffy creates the signature smooth texture. The springform pan allows clean serving after loosening the edges with a knife.
Ingredients
- 2 ½ cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 24 ounces full-fat cream cheese, softened to room temperaturemascarpone cheese1:1
richer, more delicate crumb structure
- 1 cup granulated sugar
- 3 eggs, room temperature
- 1 tablespoon vanilla extract
Instructions
- 1
Preheat oven to 350F. Have a 9 inch springform pan ready.
- 2
Mix graham cracker crumbs and melted butter together. Pat into the bottom and roughly 2 inches up the side of the pan.
- 3
Beat cream cheese and sugar until light and fluffy, about 2-3 minutes, scraping down the bowl as necessary.
- 4
Beat in eggs one at a time for 1 minute each. Add vanilla and beat for an additional minute.
- 5
Transfer batter into the crust and bake 35-40 minutes until the center is almost set and internal temperature reaches 150F. The top should be firm when touched but the filling will move when the pan is shaken.
- 6
Remove from oven and cool 1 hour in the pan.
- 7
Run a knife along the edge to loosen the cheesecake. Cover and refrigerate for at least 4 hours or overnight.
- 8
Remove the pan side before serving.
Tips
Do not use fat-free cream cheese as it will change the texture and richness.
Bring cream cheese and eggs to room temperature before mixing to ensure smooth batter without lumps.
The cheesecake center will continue to set as it cools and chills, so remove from oven while still slightly jiggly.
Good to Know
Store leftovers in an airtight container in the refrigerator for up to 1 week.
Cheesecake must chill for at least 4 hours or overnight before serving. Can be made 1-2 days ahead.
Remove springform pan side before serving. Serve chilled.
Common Mistakes
Use cold cream cheese or eggs to avoid lumpy, curdled batter.
Do not use fat-free cream cheese to avoid a dry, grainy texture.
Do not overbake to avoid a dense, cracked top.
Substitutions
richer, more delicate crumb structure