The short answer: This cheesecake is the tall, creamy New York style that shows up at our Thanksgiving and Christmas tables every year. Press a buttery graham cracker crust into a 9-inch springform pan, beat room-temperature cream cheese with sugar, sour cream, vanilla and eggs, then bake it low and slow in a water bath and chill it overnight. It's simple once you know the few tricks that keep it smooth and crack-free.
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Below you'll find exact amounts, the water bath method, how to tell when it's done, make-ahead plans for the holidays, and easy toppings.
The best part for busy hosts is that cheesecake has to be made a day ahead. That's one less dessert to bake on the big day.
Cheesecake ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Graham cracker crumbs | 1¾ cups | About 13 full sheets |
| Butter, melted | 6 tablespoons | Salted or unsalted |
| Sugar (crust) | 2 tablespoons | Brown sugar works too |
| Cream cheese, full fat | 32 ounces | Four 8-ounce blocks, softened |
| Granulated sugar | 1¼ cups | |
| Sour cream | 1 cup | Room temperature |
| Eggs | 4 large | Room temperature |
| Vanilla extract | 2 teaspoons | |
| Lemon juice | 1 tablespoon | Brightens the flavor |
| All-purpose flour | 2 tablespoons | Helps prevent cracks |
| Salt | ¼ teaspoon |
Use block cream cheese, not the spreadable kind in a tub. Tub cream cheese has more water and won't set as firmly.
How to make cheesecake, step by step
- Soften everything. Set the cream cheese, sour cream and eggs on the counter for about 2 hours so they're truly room temperature.
- Make the crust. Mix the crumbs, melted butter and 2 tablespoons of sugar, press it firmly into the bottom of a 9-inch springform pan, and bake at 325°F for 10 minutes.
- Wrap the pan. Wrap the outside of the pan in two layers of wide, heavy-duty foil so the water bath can't leak in.
- Beat the cream cheese. Beat the cream cheese and sugar on medium-low until completely smooth, scraping the bowl twice.
- Add the rest. Mix in the flour, salt, sour cream, vanilla and lemon juice, then add the eggs one at a time on low speed just until blended.
- Fill and set up the bath. Pour the filling over the crust, set the pan in a roasting pan, and pour hot water about 1 inch up the sides.
- Bake. Bake at 325°F for 70 to 80 minutes, until the edges are set and the center 2 to 3 inches still jiggle.
- Cool slowly. Turn off the oven, crack the door and leave the cheesecake inside for 1 hour, then cool it on a rack for another hour.
- Chill overnight. Run a thin knife around the edge, cover the pan and refrigerate for at least 8 hours before you unmold and slice.
Wash your hands, utensils and counters after handling raw eggs. The FDA's egg safety guide recommends keeping eggs refrigerated until you need them and cooking dishes that contain eggs thoroughly. Set the eggs out only for the hour or two it takes to warm them.
Tips for a smooth cheesecake with no cracks
- Room-temperature ingredients mix smoothly. Cold cream cheese leaves lumps, and beating longer to fix them whips in air that cracks the top.
- Mix on low after the eggs go in. Stop as soon as the yellow streaks disappear.
- Use the water bath. Moist, gentle heat keeps the edges from overcooking.
- Don't overbake. A cheesecake that's firm all the way across in the oven will be dry and cracked once it's cold.
- Cool it gradually. Sudden temperature changes make the cheesecake shrink and split.
- Slice with a hot knife. Dip a long knife in hot water and wipe it dry between cuts for clean slices.
Cheesecake toppings and holiday variations
| Version | What to change |
|---|---|
| Strawberry cheesecake | Top with fresh strawberries tossed in a little sugar and lemon |
| Cherry cheesecake | Spoon cherry pie filling over the chilled top |
| Pumpkin cheesecake | Replace 1 cup of sour cream with 1 cup of pumpkin purée and add 1½ teaspoons of pumpkin pie spice |
| Gingersnap crust | Use gingersnap crumbs instead of graham crackers for Thanksgiving |
| Chocolate cheesecake | Fold in 8 ounces of melted, cooled semisweet chocolate |
| Peppermint cheesecake | Add ½ teaspoon of peppermint extract and top with crushed candy canes for Christmas |
| Salted caramel | Drizzle with caramel sauce and flaky salt just before serving |
Make-ahead and storage
Cheesecake keeps about 5 days in the refrigerator, covered. Because it's made with dairy and eggs, the FDA's food storage guidance applies: refrigerate it promptly and don't leave it at room temperature more than 2 hours. Set it out for about 20 minutes before slicing so the flavor comes through.
For holiday baking, bake the cheesecake 2 to 3 days ahead, or freeze it plain for up to 2 months. Thaw it in the refrigerator overnight, and add toppings the day you serve it.
Plan your holiday dessert table
- Family Recipe Binder, $6.99. Save this cheesecake recipe, with your own notes, next to the family's other favorite holiday desserts.
- Holiday Season Bundle, $15.99. Plan the menu, the baking schedule, gifts and the budget for Thanksgiving through New Year's.
Pair cheesecake with something warm on a dessert table, like pumpkin pie or peach cobbler. Find more ideas in our Thanksgiving desserts and Christmas desserts roundups.
Baking more than one dessert? Our German chocolate cake can be baked a day ahead, too.
Frequently asked questions
How do you make a cheesecake from scratch? To make a cheesecake from scratch, press a graham cracker and butter crust into a springform pan and prebake it for 10 minutes. Beat room-temperature cream cheese with sugar until smooth, then mix in sour cream, vanilla and eggs one at a time on low speed. Bake it in a water bath at 325°F until the center barely jiggles, then cool it slowly and chill it overnight.
Why did my cheesecake crack? A cheesecake usually cracks because it was overbaked, baked too hot, beaten with too much air, or cooled too quickly. Mix on low speed once the eggs go in, bake in a water bath, and pull it when the center still wobbles like set gelatin. Then turn off the oven, crack the door and let it cool inside for an hour.
Do I need a water bath for cheesecake? You don't strictly need a water bath, but it's the easiest way to get a smooth, creamy cheesecake with no cracks. The hot water keeps the oven humid and the edges from overcooking before the center sets. Wrap the springform pan in two layers of heavy-duty foil, or set it inside a slightly larger cake pan, so no water seeps in.
How do I know when cheesecake is done? A cheesecake is done when the outer 2 to 3 inches look set and slightly puffed, and the center 2 to 3 inches still jiggle as one piece when you gently nudge the pan. An instant-read thermometer in the center should read about 150°F. It will keep cooking as it cools and firm up completely in the fridge overnight.
How far ahead can I make cheesecake for Thanksgiving or Christmas? You can make cheesecake 2 to 3 days before Thanksgiving or Christmas and keep it covered in the refrigerator, which actually improves the texture. For more lead time, freeze the plain baked cheesecake, well wrapped, for up to 2 months, then thaw it overnight in the fridge. Add fruit toppings or whipped cream on the day you serve it.
How long does cheesecake last in the fridge? Cheesecake lasts about 5 days in the refrigerator when it's covered or stored in an airtight container. Because it's made with eggs and dairy, don't leave it at room temperature for more than 2 hours. Keep toppings separate when you can, since fruit sauces make the crust soggy after a day or two.
Can you freeze cheesecake? Yes, cheesecake freezes very well. Chill it overnight first, then freeze it whole or in slices on a tray until firm, wrap tightly in plastic wrap and foil, and freeze up to 2 months. Thaw it in the refrigerator overnight, not on the counter, and add toppings after it thaws so they stay fresh and glossy.
What's the difference between New York cheesecake and regular cheesecake? New York cheesecake is denser, taller and richer than lighter styles, because it uses more cream cheese plus extra egg yolks or sour cream and is baked in a deep springform pan. Regular or Philadelphia-style cheesecake is often lighter and creamier. No-bake cheesecake skips eggs and sets with whipped cream and chilling instead of baking.