This cheesecake with graham cracker crust is the classic bakery-style dessert: a thick, smooth cream cheese filling over a buttery crumb base, baked low and cooled slowly so the top stays crack free.
Plan on about 9 hours from start to finish, and nearly all of it is hands-off cooling and chilling. The active work takes under 45 minutes, and the result serves 12 and welcomes any topping, from fresh berries to caramel.
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Why This Cheesecake with Graham Cracker Crust Recipe Works
The crust is simple: 1 1/4 cups graham cracker crumbs, 3 tablespoons sugar, and 5 tablespoons melted butter, pressed into the bottom and partway up the sides of a 9 inch springform pan. A quick 10 minute bake at 350 degrees F toasts the crumbs and keeps the base crisp under the wet filling.
The filling uses 24 oz of cream cheese, 3/4 cup sugar, 1/2 cup sour cream, 3 eggs, and vanilla. The sour cream adds a gentle tang and keeps the center creamy, while a modest number of eggs gives a set that is soft instead of rubbery.
Low heat and slow cooling do most of the work. Baking at 325 degrees F, then leaving the cheesecake in the cooling oven for an hour, avoids the sudden temperature changes that cause cracks.
Ingredients for Cheesecake with Graham Cracker Crust
- 1 1/4 cups graham cracker crumbs (about 9 full sheets)
- 3 tablespoons granulated sugar
- 5 tablespoons unsalted butter, melted
- 24 oz cream cheese (three 8 oz packages), softened
- 3/4 cup granulated sugar
- 1/2 cup sour cream, at room temperature
- 2 teaspoons vanilla extract
- 3 large eggs, at room temperature
Cream cheese: Use full-fat blocks, not spreadable tubs, and let them soften for about 2 hours so the batter beats smooth.
Eggs and sour cream: Bring both to room temperature so they blend into the batter without leaving cold streaks.
Graham crumbs: Crush whole sheets in a bag or food processor until the crumbs look like coarse sand.
Butter: Unsalted butter lets you control the salt, since the crumbs already carry some.
How to Make Cheesecake with Graham Cracker Crust
1. Prepare the pan. Set a rack in the center of the oven and heat it to 350 degrees F. Stir the crumbs, 3 tablespoons sugar, and melted butter together, then press the mixture into the bottom and halfway up the sides of a 9 inch springform pan.
2. Bake the crust. Bake for 10 minutes until it smells toasty, then set it aside. Lower the oven to 325 degrees F.
3. Beat the filling. On low speed, beat the cream cheese for 1 to 2 minutes until smooth. Add the 3/4 cup sugar, sour cream, and vanilla, and mix until just combined, scraping the bowl well.
4. Add the eggs. Beat the eggs lightly in a small bowl, then pour them in with the mixer on low. Stop as soon as no yellow streaks remain, because extra mixing adds air that causes cracks.
5. Bake the cheesecake. Tap the pan on the counter a few times to pop bubbles, pour the filling into the crust, and bake for 55 to 65 minutes. The edges should be set while the center still wobbles slightly.
6. Cool slowly. Turn the oven off, prop the door open a few inches, and let the cheesecake sit inside for 1 hour. Then rest it on the counter for 30 minutes.
7. Chill and release. Cover and refrigerate for 6 hours or overnight. Run a thin knife around the edge, release the springform collar, and top as you like.
How to Serve Cheesecake with Graham Cracker Crust
Dip a sharp knife in hot water, wipe it dry, and cut the chilled cheesecake into 12 slices, cleaning the blade between cuts. Add fresh berries, lemon curd, or caramel just before serving. Bakery-style slices pair well with a cup of coffee and a plate of fudgy chocolate chunk brownies, a homemade strawberry cake, some blueberry crumble muffins, or a square of cinnamon streusel coffee cake.
How to Store and Reheat Cheesecake with Graham Cracker Crust
Cover the cheesecake and keep it in the refrigerator for 3 to 4 days. To freeze, chill it fully, slice it, and wrap each slice tightly. Freeze the plain slices for up to 2 months, without toppings or berries, and thaw them in the refrigerator overnight. Add any sauce or fruit after thawing.
Tips and Variations for Cheesecake with Graham Cracker Crust
Use room temperature ingredients. Cold cream cheese, eggs, or sour cream make a lumpy batter that bakes unevenly.
Mix on low. Fast mixing whips in air, and air bubbles rise and crack the top as the cheesecake bakes.
Scrape often. Stop and scrape the bottom and sides of the bowl after each addition so no cream cheese hides.
Check the wobble. The center should move like set gelatin when you nudge the pan, not slosh like liquid.
Do not open the oven early. Peeking drops the temperature and can sink or crack the surface.
Wrap the pan if you like. A sheet of foil around the outside of the springform pan catches any butter that seeps out.
Add a topping. Fresh berries, cherry pie filling, or a drizzle of caramel hide any small imperfections.
Store it cold. Dairy desserts should not sit out for more than 2 hours, and University of Minnesota Extension offers general leftover storage guidance.
Frequently Asked Questions About Cheesecake with Graham Cracker Crust
How do I keep a cheesecake with graham cracker crust from cracking?
Use room temperature ingredients, mix on low, bake at 325 degrees F, and let the cheesecake cool slowly in the oven with the door propped open.
How do I know when a cheesecake with graham cracker crust is done?
The edges are set and the center is still slightly wobbly. It firms up fully as it chills.
Can I bake a cheesecake with graham cracker crust without a springform pan?
A deep 9 inch cake pan lined with parchment can work, but removing the cheesecake is harder. A springform pan gives a much cleaner release.
Why use sour cream in cheesecake?
Sour cream adds tang and moisture, which keeps the texture creamy instead of dense.
How long should cheesecake chill before slicing?
Give it at least 6 hours in the refrigerator. Overnight is best for clean, firm slices.
Cheesecake with Graham Cracker Crust
Equipment
- 9-inch springform pan
- Stand mixer or hand mixer
- Large mixing bowl
- Rubber spatula
- Thin sharp knife
Ingredients
Main Ingredients
- 1 ¼ cup graham cracker crumbs about 9 full sheets
- 3 tbsp granulated sugar for the crust
- 5 tbsp unsalted butter melted
- 24 oz cream cheese three 8 oz packages, softened
- ¾ cup granulated sugar for the filling
- ½ cup sour cream room temperature
- 2 tsp vanilla extract
- 3 large eggs room temperature, lightly beaten
Instructions
Cooking
- Mix the crust. Combine the crumbs, 3 tbsp sugar, and 5 tbsp melted butter until the mixture looks like damp sand. Press into the bottom and halfway up the sides of a 9 inch springform pan.
- Prebake. Bake at 350 degrees F for 10 minutes until fragrant and lightly toasted. Reduce the oven to 325 degrees F.
- Cream the base. Beat 24 oz softened cream cheese on low for 1 to 2 minutes until smooth. Add 3/4 cup sugar, sour cream, and vanilla and mix until just blended.
- Add the eggs. Pour in the beaten eggs with the mixer on low and stop when streaks disappear. Scrape the bowl and tap the batter on the counter to release bubbles.
- Bake. Pour the filling into the crust and bake at 325 degrees F for 55 to 65 minutes, until the edges are set and the center jiggles slightly.
- Cool in the oven. Turn off the heat, crack the door, and leave the cheesecake inside for 1 hour. Rest on the counter for 30 minutes.
- Chill. Refrigerate covered for 6 hours or overnight before releasing the collar and slicing with a hot, dry knife.
