If you’re searching for a dessert that strikes the perfect balance between creamy richness and a subtly sweet, buttery crust, then you absolutely must try this Classic Vanilla Cheesecake with Graham Cracker Crust Recipe. It’s a timeless favorite that captures the warm vanilla aroma and smooth texture we all crave in a cheesecake, wrapped up in a golden, crispy graham cracker crust. Every bite feels like a little celebration of comfort and elegance, ideal for sharing with friends or treating yourself after a long day.

Ingredients You’ll Need

A slice of cheesecake on a white plate with floral patterns. The cheesecake has three layers: the bottom is a thin, crumbly brown crust, the middle is a thick, creamy pale yellow cheese layer, and the top is a smooth white cream layer. On top, there are two red raspberries, a green basil leaf, and some white whipped cream swirls. A silver fork with a small bite of the cheesecake rests on the plate. The scene has a soft, warm light with a white marbled texture surface in the background. photo taken with an iphone --ar 4:5 --v 7

This Classic Vanilla Cheesecake with Graham Cracker Crust Recipe calls for simple, pantry-friendly ingredients that come together to create magic. Each component plays an essential role — from the creamy richness of cream cheese to the crisp, buttery graham cracker crust, and the fragrant vanilla that lifts every bite.

Graham Crackers (14 full sheets): The foundation of our crust, crushed finely for that perfect crisp bite.
Butter (8 tablespoons, melted): Binds the graham cracker crumbs and gives the crust a luscious golden color and rich flavor.
Sugar (3 tablespoons for crust, 1 1/2 cups for filling, plus extra): Adds sweetness and balances the tang of cream cheese and sour cream.
Cream Cheese (4 packs, 8-ounce each, softened): The star of the cheesecake, delivering that signature creamy, velvety texture.
Cornstarch (2 tablespoons): Helps stabilize the cheesecake filling for a smooth, crack-free finish.
Vanilla Bean Paste or Extract (1 tablespoon + optional 1 teaspoon): Brings warm, aromatic tones that elevate this classic dessert.
Lemon Zest (1 to 2 teaspoons, optional): Adds a subtle brightness that cuts through the richness.
Eggs (3 large) and Egg Yolks (2 large): Provide structure while keeping the cheesecake indulgently creamy.
Full-Fat Sour Cream (3/4 cup for filling + 1 cup for topping): Adds tang and moisture to maintain the luscious, dense texture.
Fresh Whipped Cream and Berries: Classic toppings that add freshness and a hint of celebration.

How to Make Classic Vanilla Cheesecake with Graham Cracker Crust Recipe

Step 1: Prepare the Graham Cracker Crust

Start by preheating your oven to 350ºF. Crush the graham crackers finely—using a food processor is ideal for even crumbs, but a rolling pin and a sealed bag work just as well. Combine the crumbs with melted butter and sugar, then press the mixture firmly into the bottom of an ungreased 9-inch springform pan. Bake the crust for 8 minutes to set the base, and then let it cool completely to room temperature. This step is crucial because it ensures a crisp, buttery foundation that won’t get soggy once the filling is added.

Step 2: Make the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese and sugar until fluffy and smooth. This usually takes about 2 to 3 minutes—scraping the bowl often helps prevent lumps. Next, gently beat in the vanilla, cornstarch, and optional lemon zest, being careful not to overmix, as too much air will create cracks during baking. Add the eggs one at a time, mixing just until combined after each addition. Finally, fold in the 3/4 cup of full-fat sour cream. This combination creates a rich, creamy filling that’s beautifully balanced and silky.

Step 3: Assemble and Bake in a Water Bath

Pour the creamy filling over the cooled graham cracker crust and lightly tap the pan on the counter to release any trapped air bubbles. To bake without cracks, wrap the outside of your springform pan securely in heavy-duty foil—two layers is best to avoid leaks. Place your pan within a roasting pan, then pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake at 350ºF for 20 minutes, then lower the heat to 300ºF and bake for an additional 35 minutes. Afterward, turn off the oven and leave the cheesecake inside for a slow, gentle hour of cooking. This slow finish locks in moisture and tenderness.

Step 4: Add the Sour Cream Topping and Chill

Once baked, mix the remaining 1 cup of sour cream with sugar and optional vanilla, then carefully spread this topping evenly over the cheesecake. Let the cake cool to room temperature for about an hour before refrigerating it for 6 to 8 hours, or ideally overnight. This chilling step is when the cheesecake firms up to that perfect sliceable texture we all love.

How to Serve Classic Vanilla Cheesecake with Graham Cracker Crust Recipe

A round cheesecake with three visible layers sits on a white marble cake stand with a scalloped edge and a bronze base. The bottom layer is a thick, crumbly brown crust, the middle layer is a creamy pale yellow cheesecake, and the top layer is smooth white frosting with a swirled texture. Around the edge of the cake top is a border of evenly spaced white whipped cream rosettes. A large slice is missing, showing the neat layers inside. The scene is set on a white marbled surface, with a white plate featuring raised floral designs beside the cake, along with a folded white cloth and silver fork and spoon. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Nothing complements this Classic Vanilla Cheesecake with Graham Cracker Crust Recipe quite like fresh whipped cream and a handful of bright berries. The lightly sweet, airy whipped cream contrasts beautifully with the dense cheesecake, while berries add bursts of natural tartness and vibrant color. For an extra special touch, sprinkle a few toasted graham cracker crumbs on top for added crunch.

Side Dishes

When serving this cheesecake, consider light and refreshing accompaniments such as a crisp green salad with citrus vinaigrette or a bowl of seasonal fruit. These sides offer palate-cleansing brightness that balances the richness of the cheesecake, making each bite feel even more indulgent and fresh.

Creative Ways to Present

Looking to impress guests? Serve individual slices on pretty dessert plates garnished with edible flowers or a drizzle of berry coulis. Alternatively, turn slices into mini cheesecake parfaits layered with fresh fruit and crushed graham crackers for a playful, deconstructed twist on the Classic Vanilla Cheesecake with Graham Cracker Crust Recipe.

Make Ahead and Storage

Storing Leftovers

This cheesecake keeps beautifully in the refrigerator for up to 5 days when stored in an airtight container or tightly wrapped with plastic wrap. The flavors continue to meld, making your second slice just as delightful as the first.

Freezing

If you want to save a portion for later, this cheesecake freezes well. Wrap it tightly with plastic wrap and then aluminum foil to prevent freezer burn. When ready to enjoy, thaw overnight in the refrigerator for best results, preserving its creamy texture and delicious flavor.

Reheating

Because cheesecake is best served chilled, reheating isn’t typically recommended. However, if you prefer a slightly softer texture, let slices sit at room temperature for 15-20 minutes before serving. This helps bring out its creamy richness without sacrificing structure.

FAQs

Can I use regular vanilla extract instead of vanilla bean paste?

Absolutely! Regular vanilla extract works perfectly well in this Classic Vanilla Cheesecake with Graham Cracker Crust Recipe and will still deliver that lovely vanilla aroma and flavor. Vanilla bean paste just adds a bit more of those speckled vanilla seeds and an intensified flavor, but it’s not required.

What’s the purpose of the water bath during baking?

The water bath creates a moist baking environment that gently cures the cheesecake, preventing cracks and ensuring an even, creamy texture. Wrapping the pan in foil prevents water from leaking in, making this technique essential for a flawless finish.

Can I make this cheesecake gluten-free?

Yes! Simply swap the graham crackers for gluten-free graham crumbs or another gluten-free cookie cracker for the crust. The rest of the ingredients in the Classic Vanilla Cheesecake with Graham Cracker Crust Recipe are naturally gluten-free.

How do I know when the cheesecake is done baking?

The cheesecake should still have a slight wobble in the center when you gently shake the pan—that’s a sign it’s perfectly cooked and will set as it cools. Overbaking will dry it out, so it’s better to err on the side of slightly underdone before the slow oven cooldown phase.

Can I add toppings before refrigerating?

It’s best to add the sour cream topping right after baking and then chill the cheesecake uncovered. Save fresh toppings like whipped cream and berries for just before serving to keep them fresh and vibrant.

Final Thoughts

There’s something truly special about this Classic Vanilla Cheesecake with Graham Cracker Crust Recipe that makes every occasion feel festive, whether it’s a casual family dinner or a fancy celebration. Its luxurious creaminess combined with that buttery, crunchy crust is simply irresistible. Don’t hesitate to dive into the process and share this delightful dessert—it’s sure to become a cherished favorite in your recipe collection.