Cheesecake Recipe

 
This Cheesecake Recipe has a silky cream cheese filling and a buttery graham cracker crumb crust. Its a great goto cheesecake recipe that can be topped with your favorite fruits and is perfect for all of your special occasions. If you happen to prefer a nobake version try my No Bake Cheesecake. Its popular for a reason! Oh and Strawberry Cheesecake!
Cheesecake Crust Recipe
An easy cheesecake crust recipe can be made from graham crackers any cookies animal crackers etc. There are cheesecakes with brownie crusts and cookie crusts too but were going to stick to the basic cheesecake crust recipe to keep with our perfect cheesecake theme.

A cheesecake crust recipe is easy and typically only consists of 2 to 3 ingredients. If youre using a cookie you can omit the sugar. For this classic cheesecake crust graham cracker crumbs granulated sugar and melted butter were used.
The butter binds everything together so bits of crust dont pop up in the cheesecake. The sugar is just to sweeten the deal.
Graham Cracker Crumbs
PreCrushed vs Crushing Yourself
The quality of storebought graham cracker crumbs has changed in the last few years and they seem to be less flavorful and have a different texture. When possible I recommend the full sheets of honeyflavored graham crackers and crushing them yourself or utilizing a food processor.
PRO TIP When mixing together the ingredients with a fork I like to make sure every single graham cracker crumb is coated in butter. The butter acts as the binding agent so when you see cheesecake recipes that have piles of graham crackers left on the plate it is usually because they were not coated with butter.
How to Make Cheesecake Filling with No Lumps
One of the most important steps in making sure you have no lumps in your cheesecake is making sure your cream cheese is at room temperature all the way through. If you have to heat your cream cheese in a microwave be sure to whisk it smooth before using not only to ensure there arent lumps but that there are no hot spots throughout. I prefer to let my cream cheese come to room temperature for about 4 hours before using it.
To make the cheesecake filling grab a hand mixer or stand mixer with paddle attachment and beat the cream cheese until its creamy and then just the sugar into the cream cheese. Doing this and scraping down the sides