Cheesecake from scratch

For those of you who love cheesecake (like me), here\’s a recipe that a friend shared with me! It shows you how to make a cheesecake completely from scratch!! Don\’t eat it all at once, LOL! Enjoy!

Cheesecake from scratch Recipe



  • 1 ¾ cup graham cracker crumbs (about 15 full crackers)
  • ⅓ cup butter (melted)
  • ¼ cup granulated sugar
  • ½ tsp kosher salt

Cheesecake Filling

  • 4 – 8oz (32 oz total) packages cream cheese (room temperature)
  • 1 cup granulated sugar
  • ½ cup sour cream (room temperature)
  • 2 tsp vanilla
  • 3 eggs (room temperature)



  • Set the oven to 350 degrees. Double wrap the bottom of the pan with foil, sealing it tightly to prevent water from getting in
  • In a large bowl, mix the graham cracker crumbs, butter, sugar, and salt together evenly. Press the mixture into the bottom of the pan and up the sides of a 9 inch springform pan
  • Bake the crust for approximately 8-10 minutes or until lightly golden. Set aside


  • In the stand mixer bowl, (with a paddle attachment) mix the cream cheese and sugar on medium speed until it’s smooth. Scrape the sides of the bowl as necessary
  • Turn the mixer to low and add the sour cream and vanilla. Mix well, again scraping the sides as necessary.
  • Add the eggs 1 at a time – mixing on low speed after each egg until it’s mixed. Do not overmix
  1. Pour the filling over the crust and spread evenly
  2. Set up the water bath and bake.
    1. Place the springform pan into a larger pan and pour very hot water into the pan until it’s about ¾ inches deep. Be careful not to have the water level higher than the foil. 
  3. Bake for approximately 60-70 minutes or until the center is almost set. The center will jiggle but the edges will be set

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