Our Best Cheesecake


This is our best recipe for cheesecake with a rich, creamy texture and cherry topping for a showstopping dessert that is also easy to make!

low angle looking into cheesecake with a few slices missing, topped with cherries
Prep Time:
15 mins
Cook Time:
1 hrs
Additional Time:
4 hrs
Total Time:
5 hrs 15 mins

Looking for the best recipe for cheesecake on the internet? Well, you've found it! This easy cheesecake (from Philadelphia, the iconic cream cheese brand) will find a permanent home in your recipe box.

low angle looking into cheesecake with a few slices missing, topped with cherries
dotdash meredith food studios

Cheesecake Ingredients

Here's what you'll need to make this top-rated Philadelphia cheesecake:

Graham Cracker Crumbs
A graham cracker crust is the base of this easy cheesecake recipe. Crush whole graham crackers or purchase pre-crushed crumbs at the store.

Melted butter holds the crust together while adding rich flavor.

You'll need 1 ¼ cups sugar, divided — ¼ cup for the crust, 1 cup for the filling.

Cream Cheese
Allow the cream cheese to come to room temperature before making the filling. If you don't have time, you can soften it quickly by beating it or microwaving it in short intervals.

Sour Cream
One cup of sour cream adds richness, tanginess, and complexity to this perfect cheesecake recipe.

Two teaspoons of vanilla adds flavor and brings out the subtle flavors of the other ingredients.

Three whole eggs ensure a smooth, creamy, thick cheesecake filling.

Pie Filling (Optional)
Top this cheesecake with canned pie filling for a restaurant-worthy finish.

How to Make Cheesecake

You'll find the full, step-by-step recipe for cheesecake below — but here's a brief overview of what you can expect when you make this decadent dessert:

Make the Crust

Mix the graham cracker crumbs, melted butter, and some of the sugar in a bowl. Use your fingertips to press the mixture into the bottom of a springform pan.

Make the Filling

Beat the cream cheese and sugar until smooth. Mix in the sour cream and vanilla. Beat in the eggs one at a time on low speed. Pour the filling over the crust.

Bake the Cheesecake

Bake the cheesecake in a preheated oven until the filling is almost set. Run a knife around the rim to loosen the sides and allow it to cool before removing it from the pan. Refrigerate the cheesecake for at least four hours before serving.

How to Tell If a Cheesecake Is Done

Unlike other cakes, you don't want to check for doneness by inserting a knife or toothpick into the center. Instead, don your oven mitts and give the cheesecake a gentle shake — if it looks mostly set aside from a slight jiggle in the center, it's done. The center will set as the cake cools.

How to Store Cheesecake

Cheesecakes should always be stored in the refrigerator and never at room temperature.

How Long Does Cheesecake Last In the Fridge?

The USDA recommends storing cheesecake in an airtight container in the fridge for up to four days.

How Long Can Cheesecake Sit Out?

Never let your cheesecake sit on the counter for more than two hours. Bacteria levels will grow at room temperature, leaving you at risk for food poisoning.

Can You Freeze Cheesecake?

Yes, you can freeze cheesecake. Allow the cheesecake to set in the fridge, then wrap it tightly in storage wrap. Follow it up with a layer of foil for extra protection from freezer burn. Freeze for up to two months. Thaw in the refrigerator overnight.

Allrecipes Community Tips and Praise

"I wanted a recipe that was classic and easy," says SJCarlisle6. "I haven't had an easier time making cheesecake. I don't put the topping on because it is great without it. ALWAYS let your cold ingredients come to room temperature before you make cheesecake."

"This is a great recipe," raves Shelisah Piggee. "I tried it twice and nailed it the 2nd time around. It's very creamy, not too sweet. Served it with lemon curd and strawberry sauce on the side."

"Great," according to Betsy1231. "Exactly what I was hoping for — easy, creamy, delicious. Made four small cakes in my mini cheesecake spring forms. Stirred chocolate chips into one and topped another with strawberries. So good."

Editorial contributions by Corey Williams


  • 1 ¾ cups HONEY MAID Graham Cracker Crumbs

  • cup butter, melted

  • 1 ¼ cups sugar, divided

  • 3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened

  • 1 cup BREAKSTONE'S or KNUDSEN Sour Cream

  • 2 teaspoons vanilla

  • 3 eggs

  • 1 (21 ounce) can cherry pie filling


  1. Heat oven to 350 degrees F.

  2. Mix graham crumbs, butter and 1/4 cup sugar; press onto bottom of 9-inch springform pan.

  3. Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.

  4. Bake 1 hour to 1 hour 10 minutes, or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

  5. Top with pie filling before serving.

Kraft Kitchens Tips

Size-Wise: Since this indulgent cheesecake makes 16 servings, it is the perfect dessert to serve at your next party.

Substitute: Prepare using PHILADELPHIA Neufchatel Cheese.

How to Easily Cut Creamy Desserts

When cutting creamy-textured desserts, such as cheesecake, carefully wipe off the knife blade between cuts with a clean damp towel. This prevents the creamy filling from building up on the blade, ensuring nice clean cuts that leave the filling intact.

Nutrition Facts (per serving)

341 Calories
21g Fat
36g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 341
% Daily Value *
Total Fat 21g 26%
Saturated Fat 11g 56%
Cholesterol 98mg 33%
Sodium 277mg 12%
Total Carbohydrate 36g 13%
Dietary Fiber 0g 1%
Total Sugars 18g
Protein 5g
Vitamin C 1mg 7%
Calcium 10mg 1%
Iron 0mg 1%
Potassium 52mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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