Perfect Cheesecake Recipe (VIDEO)
This classic Cheesecake is a tall, ultra-creamy, New York-style cheesecake. Baking with the water bath method is the secret to ensuring the perfect rise with a level top and no cracks.
This is a make-ahead, freezer-friendly dessert that is well-loved by all of our family and friends. Watch the video tutorial and you will be a pro in no time!
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Watch the Cheesecake Recipe Video:
If you have never made a homemade cheesecake, you are in for a treat. We love this homemade version even more than the original Cheesecake Factory cheesecake in taste and texture. Top a slice with homemade Cherry Sauce or even Strawberry Sauce and it’s a winning combination!
About Cheesecake:
Cheesecakes are essentially rich cheese and egg custards baked over a graham cracker crust. It’s not technically a ‘cake.’ The creamy and decadent texture of cheesecake is irresistible and all you need is a short list of basic ingredients: cream cheese, eggs, sugar, a bit of sour cream, and vanilla. The 3-ingredient crust is even easier.
Homemade cheesecakes are surprisingly easy to make and require very little active time. Your mixer does most of the work and the hardest part of the process is waiting for it to bake, cool, and chill overnight. It’s also one of the best parts about cheesecakes – they are a make-ahead dessert and also freeze well.
What Does a Water Bath do for a Cheesecake?
In searching for the perfect cheesecake recipe, we wanted to completely eliminate cracks, shrinkage, overbaking, and browning. We adapted our original (no water bath) Cheesecake recipe slightly, so if you enjoyed that one, you’ll completely fall in love with this one. Here’s why a water bath works so well:
- The center and edges of the cake cook at the same rate
- Steam moisture protects the top of the cake
- Gentle, even rise with minimal shrinkage and no more cracking!
- The cake is ultra-creamy all the way to the edges
- More forgiving and less likely to overbake
Our Favorite Cheesecake Crust:
A cheesecake crust is easy peasy with only 3 ingredients: graham crackers, sugar, and butter. You can pulse the crumbs in a food processor or blender, or put them in a sturdy Ziploc bag and roll with a rolling pin until fine crumbs form. They are also sold as crumbs to save time.
- Combine crumbs together with melted butter and sugar and stir until moistened.
- Press the crumbs into a 9″ springform pan, going up the sides slightly.
- Bake in the center of the oven at 350˚F for 8 minutes then cool to room temperature.
Tips for Making the Best Cheesecake:
Our best tip is to not rush the process of making or cooling the cake. Each step is important for making the perfect cheesecake. Read through this advice before starting your cheesecake and be sure to watch the video tutorial.
- Make sure cream cheese is at room temperature so you don’t end up with lumps of cream cheese.
- Beat cream cheese and sugar until completely smooth. This step is your last chance to ensure a smooth batter.
- Use the paddle attachment to avoid over-mixing.
- Scrape the sides of the bowl and the attachment frequently to ensure the mixture is smooth.
- Reduce speed when adding eggs.
- Bake until the cheesecake looks set and the center wobbles slightly when you tap the pan.
- Always chill your cheesecake before serving, or it will be soupy in the center.
How to Bake a Cheesecake in a Water Bath:
- Boil a pot of water. Boil more than you think you’ll need to ensure you have enough.
- Place 2 large sheets of heavy-duty foil on the counter (use the extra-wide foil to go all the way up the sides).
- Fold the foil up the sides of the pan ensuring there are no rips or holes. Fan the foil out slightly at the tops to keep the rim clear for rising and to block any boiling water from splashing into the pan (don’t worry if a little water gets in).
- Pour cheesecake filling into the foil-lined springform pan and place into a deep roasting pan. Fill with 1 1/2 to 2″ with water. It should be about halfway up the side of the springform pan.
Safety Tip: Use oven mitts to transfer the roasting pan in and out of the oven for safety and transfer slowly to avoid sloshing.
Pro Tip: How to Cut a Cheesecake:
Cheesecakes can get ugly fast if cut the wrong way. To get clean professional looking slices, dip a long knife into very hot water (I pour hot water in a tall mason jar). Once the knife warms up, wipe with a paper towel and slice through the cheesecake. For best results, dip and wipe your knife between slices.
Our History with Cheesecake!
We are major cheesecake fans over here. For years, we have perfected our cheesecake recipes with everything from No-bake Cheesecake to Mini Cheesecakes and even Pumpkin Cheesecake.
Print the Recipe below then head to the grocery store to stock up on ingredients. This is bound to become your new favorite Cheesecake Recipe!
Perfect Cheesecake Recipe
This classic Cheesecake is a tall, ultra-creamy, New York-style cheesecake. Baking with the water bath method is the secret to ensuring the perfect rise with a level top and no cracks.
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs, from 12 whole crackers
- 6 Tbsp unsalted butter, melted
- 1 Tbsp granulated sugar
For the Cheesecake:
- 2 1/4 lb cream cheese, room temperature (4 1/2 packages, 8-oz each)
- 1 1/4 cups granulated sugar
- 6 large eggs, room temperature
- 1/4 cup sour cream
- 1/2 Tbsp vanilla extract
Instructions
How to Make Cheesecake Crust:
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Crush graham crackers into crumbs. In a medium bowl, combine crumbs together with melted butter and sugar and stir until moistened.
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Press crumbs into a 9" springform pan, going up the sides slightly. Bake in the center of a conventional oven at 350˚F for 8 minutes then cool to room temperature.
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Place 2 large sheets of extra-wide heavy-duty foil on the counter. Set the springform pan in the center and fold the foil up the sides of the pan ensuring there are no rips or holes. Fan the foil out slightly at the tops to keep the rim clear for rising.
How to Make Perfect Cheesecake:
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Preheat oven to 450˚F. In the bowl of a stand mixer fitted with a paddle attachment, combine cream cheese and 1 1/4 cups sugar. Beat on medium/high speed for 5 minutes until completely smooth, scraping down the bowl and attachment as needed.
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Reduce speed to medium and add eggs one at a time, letting them incorporate between each addition and scraping down the bowl as needed.
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Reduce speed to low and add 1/4 cup sour cream and 1/2 Tbsp vanilla and mix just until incorporated. Pour batter over the foil-wrapped springform pan with your cooled crust.
How to Bake Cheesecake in a Water Bath:
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Boil a pot of water (boil more than you think you'll need to ensure there's enough). Set your cheesecake pan in a deep roasting pan. Pour hot water around the edges about halfway up the sides of the springform pan (1 1/2" to 2" of water).
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Carefully transfer cheesecake to the center rack of the oven and bake at 450˚F for 15 minutes then reduce heat to 225˚F and without opening the door, bake additional 60-75 minutes or until center of cheesecake wobbles slightly when you tap the pan.
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Remove cheesecake from the oven and let it rest in the roasting pan with water for 45 minutes then transfer pan to a wire rack to cool completely. Cover pan with plastic wrap and chill in the refrigerator overnight to fully set before slicing.
Recipe Notes
For best results, be sure to bake in a conventional oven (not convection).
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
We can’t get enough of this classic cheesecake recipe. It bakes up beautifully and you can’t beat the flavor and creamy whipped texture. Make this and you will get recipe requests.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Love this recipe!! However I completely missed adding the sour cream this time *Facepalm*. It’s currently baking, do you know what this will do Natasha?
Oh no, I’m not so sure as I have not tried this recipe without some ingredients. I hope it still turns out well!
Omg I made this recipe and it was delicious! My cousin who is from New York, said this taste even better than the ones she’s had! I do have a question though if I want to make a smaller pan of this in a 7 inch springform pan. How should I alter the ingredients?
Hi Camille! That’s wonderful to hear. You can adjust the number of servings at the top of the recipe card. I have not tested it in a smaller pan but here is what one of my readers said, “I’ve made this several times and it’s hands down the best cheesecake EVER! I even experimented with a smaller size pan – I cut the recipe in half and used a 6.5in springform pan instead. I baked it for the same amount of time and it came out perfect! I actually prefer the smaller size now.” I hope that helps.
I absolutely love this recipe, best cheesecake ever and it always comes out perfect.
Wonderful to hear! This is our go-to! We love it. I’m glad you did as well.
Do you think plant based cream cheese and sour cream would work? Due to dietary issues, I’ve substituted these products in other recipes with good results.
Hi Karen! I have not tested that to advise. If you experiment, please let us know how it turns out.
This recipe looks amazing! I was wondering if you have a recipe for a blueberry topping like the cherry and strawberry topping recipes that you have? I think blueberry would be great on a cheesecake.
Hi Michelle! Check out the process I took here in this cheesecake with blueberry topping. I hope you love it!
Tastes delicious but much of the bottom crust stuck to the pan. The sides came away nicely. Should I have greased the bottom or used parchment paper? It is a non-stick paderno pan. Or perhaps I should have let it sit at room temp before slicing. 🙁
Hi Kris! I’m sorry that happened. Did you make any changes to the crust recipe? The crust has enough butter that you shouldn’t need to grease the pan. Did you use a springform pan? You can try using parchment paper if you’d like, that will help it remove more easily. Also- be sure to only push the crush down enough for it to hold together well. If you press it down too tight it can cause the crust to get stuck to the pan. Lastly, remember to let it refrigerator overnight to fully set before slicing. I hope that helps!
This is by far the best cheesecake recipe I have ever used! Finally a cheesecake that doesn’t crack while baking! I love that I no longer have to search for that perfect cheesecake recipe. Thank you for making my family happy!
Hi Jean! You’re so very welcome. I’m glad your family loved it. Thank you for trying my recipe.
I made your pumpkin cheesecake & it’s amzing! I want to know if you have a chocolate cheesecake recipe?
Hi Courteney, I don’t have a video on how to make a chocolate cheesecake but thank you for your suggestion, and if you so experiment with chocolate, please let me know how you like that.
I’m going to try this perfect cheesecake for an upcoming get together. If the weather is bad we may have to postpone and I will put it in the freezer. QUESTION: should I freeze it in the springform pan?
This os the best cheesecake I ever tasted and it is so simple. My family loved the cheesecake.
Love it! Thank you for your great comments and feedback!
hi natasha! happy new year. just made this cheesecake recipe but unfortunately water still get inside the foil. any idea how to fix?
Hi Ana, it’s hard to say if it’s salvageable; that will depend on how much water got in. You can try to save it if you catch it before it has finished baking by removing it from the water and continuing to bake it without the water. I hope this helps.
I made this for Christmas and my family couldn’t stop raving about it!! They said it was probably the best cheesecake they’ve ever had, and I have to agree! So creamy!! Absolutely delish!
That’s wonderful, Christie! So glad it was a hit.
I have made a bunch of cheesecakes, but this recipe by far is the best I have ever had. I can’t think of a restaurant that one as good. Not even the Cheesecake Factory. At dinner tonight everyone raved over it. I almost didn’t try it because of the water boarding, thought it might be to difficult. Was the easiest thing ever. I love watching your videos.
Hi Drew! I’m so happy to hear that. We love this cheesecake and I’m glad it was a hit. Thank you for sharing.
I have used this recipe for a while. I love it. Lately it has been cracking along the buckle of the springform pan. Please advise.
Hi Sherry, cracks are often caused by drafts and temperature changes or over-mixing of the batter. You can also try to release the cheesecake from the pan after you remove it from the oven by running a knife or offset spatula around the edges of the cake pan. This will prevent it from sticking to the sides. As the cheesecake cools, it will contract and pull away from the sides of the pan and this often causes it to crack. Also, don’t skip the water bath and I highly recommend the use of an internal oven thermometer to see how your oven heats. If it runs too hot, it can cause cracks. I hope that helps.
Hello Natasha,
I made this recipe couple of times. Is the cooking temperature 225F for 75 min correct? Each time my cakes are close to a soup in consistency. I have to continue baking at 275 F until it is set.
It is the best recipe so far I have tried for a cheesecake!
Hi Ella! I’m so glad you love this recipe. Yes, that is correct. 450˚F for 15 minutes then reduce heat to 225˚F and without opening the door, bake additional 60-75 minutes or until the center of the cheesecake wobbles slightly when you tap the pan. Be sure to let your oven fully preheat before baking. Using an internal oven thermometer is highly recommended for this.
I have had the same issue. This is my absolute favorite cheesecake recipe and I have made it several times. I have to turn the oven up to 275 and bake it an additional 10 minutes! It is delicious! So creamy!
Hi Natasha!
I’m making this recipe for the first time right now. I can tell it’s going to be delicious, but I have noticed my top got very brown by setting my oven to 450 for the first 15 min. Is this normal? Yours is so beautiful and white. Not sure why mine browned… maybe an alternate temp for my next try?
Thank you!
Hi Misty, When following these baking instructions, our cheesecake ended up with hardly any color on top. A few things that could have caused that – avoid using a broil setting. Make sure you are not using a convection mode, but only conventional oven settings. Also, make sure you are using a water bath with hot water. The steam creates a barrier for the top of the cheesecake that prevents browning. I highly recommend watching the video also to see where things may have gone wrong with your cheesecake. I hope that helps for next time.
Hi Natasha,
I am making your cheesecake recipe for the first time this morning. My cheesecake turned quite brown in the first 15 min. Recipe is 450 degrees for 15 min and 225 degrees for 60 to 75 min correct? I followed recipe exactly. Any advice? I am worried it will keep getting more brown as it bakes
Hi Darlene, That’s correct! When following these baking instructions, our cheesecake ended up with hardly any color on top. A few things that could have caused that – avoid using a broil setting. Make sure you are not using a convection mode, but only conventional oven settings. Also, make sure you are using a water bath with hot water. The steam creates a barrier for the top of the cheesecake that prevents browning. I highly recommend watching the video also to see where things may have gone wrong with your cheesecake. I hope that helps for next time.
Followed directions to a T and when turning oven down to 225 degrees noticed that top was turning brown check again and it is getting browner what happened
Hi Patricia, I’m sorry to hear that! When following these baking instructions, our cheesecake ended up with hardly any color on top. A few things that could have caused that – avoid using a broil setting. Make sure you are not using a convection mode, but only conventional oven settings. Also, make sure you are using a water bath with hot water. The steam creates a barrier for the top of the cheesecake that prevents browning. I highly recommend watching the video also to see where things may have gone wrong with your cheesecake. I hope that helps for next time.
hi, natasha
i try this recipe and its flavor is wow !!
i have a problem doing this cheesecake, and every cheesecake i tried is become the same problem …
when i got it from the oven, the crust is oily and leak butter, idk why,,, pls pls advice i have cheesecake business
Hi Noona, are you possibly using a different kind of butter or too much? I recommend checking your measurements and our notes on the process.
I’ve made this several times and it’s hands down the best cheesecake EVER! I even experimented with a smaller size pan – I cut the recipe in half and used a 6.5in springform pan instead. I baked it for the same amount of time and it came out perfect! I actually prefer the smaller size now. Also, RASPBERRY SAUCE with it is amazing. Thanks so much Natasha, my mom and I love your recipes!!
I’m so glad that worked so well, Jenna! Thank you so much for sharing that with me!
I would like the cherry sauce recipe too but don’t see it in the comments.
Hi Linda! Yes, it’s in the 3rd paragraph above. “Cherry Sauce” in red font is a link. You can also get the recipe for the cherry sauce HERE. 🙂
Hi Natasha,
I’d love to try this recipe for Christmas, but I won’t have oven space that day to make it. How far in advance is it okay to make ahead? Should it be only one day before serving or can it be two? Thanks!
Hi Lia! Yes, you can refrigerate or freeze the cheesecake. This cheesecake recipe will stay good in the refrigerator for several days but it does freeze well! If you are freezing the entire cheesecake, wrap it in plastic wrap or aluminum foil, then place it in an airtight container.
I love love love this recipe and have used it many times. I now have someone wanting a vanilla/chocolate swirled one. I struggle to modify the recipe (more due to lack of confidence) – do you have a recipe for this, or suggestions on modifying this one for it? TIA
Hi Michelle! I’m so glad you loved this recipe! I have not tested this with chocolate, but hopefully, we will be working on a recipe for this in the future. Let us know how it turns out if you experiment with the recipe.
Hello Natasha.
For the strawberry sauce recipe, is a pound of strawberries 16 oz?
I appreciate your reply as I am not sure of the amount.
Thank you
Hi Loretta, yes, a pound of strawberries is 16oz.
Hello,
Can you tell me the measurements for a 6in cheesecake. I would greatly appreciate it. Thank you
Hi Renee, I have not tried this in a 6-inch pan, but with any recipes, I like to use this guide for pan adjustments to recipes.
Hi question? So I was thinking the recipe says 4 1/2 of cream cheese if I take the 1/2 off how to I change the new measurements . Ps love your recipes!!
Hi Alyssa, I recommend clicking “Jump to recipe” at the top of the post, it will take you to our printable recipe where you’ll have the option to change the number of servings. Hover over the number of servings highlighted in red and slide it to how many servings you would like to make. I hope that helps!
Hello. Love your blog.
Question, my family doesn’t like really sweet desserts. Can you reduce the sugar in this cheesecake?
Hi Diana! I haven’t not tested this with less sugar to advise how it would affect the texture and end result. If you experiment, let us know how it turns out.
my mother has celiac and i would live to make her a mini version of this with a gluten free cookie crust, have you ever done a mini version of this? if so what size would the cook time be?
Hi Christina! I have not, but you could use my mini cheesecake recipe HERE instead.
My husband has celiac, I just use gluten free graham crackers and it’s amazing. You can’t even tell it’s gluten free!
Thank you for sharing with us, Casey! 🙂
You’ve made my mother very upset! I made your cheesecake — my first time using a recipe with a water bath — for my brother’s birthday. It was a huge success. He said it was the best cheesecake he ever had.
Why is Mom upset? Because she used to make him a birthday cheesecake every year, but this one was the best! LOL Thank you. 🙂
I’m so glad it was enjoyed! Thank you for sharing, Monica!
This is the best cheesecake recipe ever and most favorite in my family. Every birthday, holiday or any kind of celebration they want me to make this cheesecake. Thank you Natasha for sharing this awesome recipe. Also I make so many of your other recipes, like chicken marsala, so good. You rock 🙂
I’m so happy you found a favorite on my blog, Zemina! Thank you for sharing your excellent review with me!
How can I make this a chocolate cheesecake? Can I use powder coco? How should I do this?
Hi Josie! Cocoa powder tends to absorb water/moisture so I can’t advise on how to make this adjustment without testing it myself to know what the outcome would be. Chocolate syrup/ganache on top of this cheesecake is also a great idea to add chocolate flavor.
If you are a little intimidated and think you might screw this up, this is the recipe for you!! I left mine in the full bake time at 450, instead of reducing the temperature. So…Thanksgiving dessert is ruined right? Nope! It survived!! I did have to scrape off the black top and add a sour cream topping, but it was pretty decent! Great foolproof recipe!
I’m so glad it all worked out, Sarah! Happy Holidays!
Would it ruin the cake if I added 1 and 1/2 cups sugar instead of 1 and a quarter?
Hi Grace. without testing it myself, I cannot advise.
Hi Natasha,
If I wanted to add flavor to the mix how would I do this ? Maybe a lemon flavor ( fresh lemon juice )
Hi Heather. I think that could work, like using lemon extract and lemon zest. I haven’t tested it to provide specific instructions.
Hi Natasha.
I am only finding my 8 inch springform right now (in process of moving😊). Do you know the recommended baking time for this size pan? Thanking you in advance.
Hi Angela! If you have a taller 8-inch pan, it may work, but it may overflow without an adjustment to the recipe. I also have not tested this in a smaller pan to advise on the baking time. It will be done when the cheesecake looks set and the center wobbles slightly when you tap the pan. I hope tht helps.
I’m currently making and WOW this batter is phenomenal 😍!!!!!!! Do you think I could freeze for a short time instead of refrigerate overnight?
Hi Kaylie! This cheesecake recipe will stay good in the refrigerator for several days but it does freeze well! If you are freezing the entire cheesecake, wrap it in plastic wrap or aluminum foil, then place it in an airtight container.
Natasha, my family is wanting a Cherry Swirl NY Style Cheesecake for Thanksgiving, would you be able to help me with that request please?
Thanks Much, Marie
Hi Marie, That sounds wonderful. I do not have a recipe or instructions for that but this cheesecake would be a good starting point to experiment with.
My family loves this recipe!!
I was wondering if it could be made into individual mini cheesecakes?
I’m so glad it was a hit, Gail! I haven’t tested this specific recipe making mini cheesecakes out of this recipe yet to advise of the changes that needs to be made. If you try it as an experiment, please share with us how it goes. We do have a Mini Cheesecake Recipe here that you may want to try.
Hi, I made this last week, first cheesecake ever and I must say, it was absolutely delicious!!! The video was quite helpful so I’m glad you showed that, because I was nervous to try it with the water bath. It did have some uneven browning on the top and from your feedback on other comments, I’m assuming the oven temp was a little too high. Wondering if I need to lower the higher temp by a few degrees or the lower temp? Hubs said this was much better than Cheesecake Factory 😊😊
Also, have you experimented with adding anything to it, like Oreos or Reese cups, anything like that?
Anyway, best cheesecake ever!!! Will be taking this to mom’s for Thanksgiving dinner.
I’m so glad the video was helpful, Tracey! Thank you for sharing your excellent review with me! I have not tried those additions, but I bet that could work with a few modifications!
I am looking for the cherry sauce. You said it’s in the notes.
Where are the notes ?
Thank you
Hi Edie, here’s the Cherry Sauce Recipe.
Natasha your recipe and steps created the perfect cheesecake. It turned out exactly as the photo.
Thank you for your good comments, Mary. I’m glad you loved it!
The best cheesecake recipe out there! We’ve been making this for years and always comes out great and is so easy to make!!!
It sounds like you have a favorite! That’s so great, Kynzie!
How would I adjust the recipe for a 10 1/2 inch dark nonstick pan. I bought it without reading the recipe well enough. I love this cheesecake!!!
Hi Candy, I have not really tried different pans to advise on instructions or measurements for this.
I can’t figure out why mine browns on the top every time. I followed the recipe exactly….no convection oven…..2 inches of almost boiling water…center of the oven. It’s delicious I just wish it was as pretty as yours.
This is often due to the oven temperature being too high. I highly recommend using an internal oven thermometer and adjust accordingly.
I’ve baked this recipe twice in the last month. I modified the recipe to use 5 blocks of cream cheese instead of 4.5 with a slight increase in sugar and an extra egg. The original recipe was very good as it is but not being a fan of cream cheese in the raw or as a dip, I did not want half of a block sitting in the fridge until it went bad. I can say that either way I prepared the cheesecake, it was very good and plenty of good feedback from those who had a slice or two. I have a silicone springform pan holder that I used the second time instead of foil. Foil worked fine though. You can buy a few rolls of foil for what the silicone wrap costs. Anyway, many thanks for the recipe. I have a request to bake and sell one because it was so good. That says it all.
So glad it turned out, Mark! Thank you for sharing your experiment. 🙂
Can this cheesecake be frozen once it has cooled? Made on short notice and would like to serve it this evening. Was wondering if I put it in the freezer for 3-5 hours if it would taste good
This cheesecake recipe will stay good in the refrigerator for several days and it does freeze well! If you are freezing an entire cheesecake, wrap it in plastic wrap or aluminum foil, then place it in an airtight container.
Awesome recipe! Just a question about the color on the cheesecake’s top surface…. How do you keep the top surface so white after it comes out of the oven? Mine comes out golden brown on the top surface every single time… Do you cover the top as well while it’s in the oven to prevent it from browning?
Hi Michel, our cheesecake ended up with hardly any color on top when we followed these baking instructions. A few things that could have caused that – avoid using a broil setting. Ensure you are not using a convection mode but only conventional oven settings. Also, make sure you are using a water bath with hot water. The steam creates a barrier for the top of the cheesecake that prevents browning. I highly recommend watching the video to see where things may have gone wrong with your cheesecake. I hope that helps for next time.
check the temp of your oven also. I tend to bake at a lower temp meaning that if I check the temp and it is 10 degrees or so cooler than the recommended temp, I leave it alone. My oven is a 20 plus years old electric and the cheesecake I baked this week had just a hint of brown along the edge against the springform pan but the rest of the surface was whiteish, no cracks and just a few bubble spots.
Great recipe!However, where i live, sour cream is hard to find.
Thanks, Julia. Plain Greek Yogurt should be fine too.
As Natasha said, use Yogurt. I did the second time I baked the recipe as I did not want to go to the store to buy sour cream and I did not want to make it with milk and vinegar as I felt it would make the batter to thin.
I am making this cheesecake for the third time today- this is my husband’s birthday cake each year! Everyone raves over this cheesecake- it’s the best cheesecake recipe I have ever found. Highly recommend!!
I’m so glad this is your go-to! It’s a popular recipe for good reason!
Made this for my husband’s birthday with your strawberry sauce. It was phenomenal!!! Can’t wait to make it again. Everyone loved it especially my husband!
Great to hear that the recipe was a hit, Erin!
Our cheesecake turned out great, but for some reason when we put it in the oven, it had some burnt spots on top. What do you think I did wrong? I did set it at 450 for 15 but that’s what had caused some burnt spots. Thank you for your help.
Hi Alejandro, when following these baking instructions, our cheesecake ended up with hardly any color on top. A few things that could have caused that – avoid using a broil setting. Make sure you are not using a convection mode, but only conventional oven settings. Also, make sure you are using a water bath with hot water. The steam creates a barrier for the top of the cheesecake that prevents browning. I highly recommend watching the video also to see where things may have gone wrong with your cheesecake. I hope that helps for next time.
I make this cheesecake all the time and it is always perfect. I would love to make this recipe as three 4″ cheesecakes. Do you have any suggestions as to how long to bake them and would you still start out at a higher temperature and then lower the temperature?
Hi Nancy. I have not tested this to provide specific instructions. I would keep following the same instructions and watch them in the oven. When the center of the cheesecake wobbles slightly when you tap the pan, they are done.
Thank you. I’ll try that. This is the BEST recipe and I have tried several.
This cheesecake, like all your recipes, is delicious. I’m making two of them with your toppings for a large party. What is the best way to freeze the cheesecake so I don’t loose the crust?
Hi Jackie, I wrap the entire cheesecake in plastic wrap or aluminum foil, then place it in an airtight container.
I absolutely love you and your recipes! I recently made the cheesecake and it was a huge hit!
Thank you for all of your recipes and being just a joy to watch!
You’re welcome! I’m so happy you’re enjoying my recipes, Lori!
I made this cheesecake late last night, followed the recipe to the t. Since it was still a little warm when I went to bed I just left it on the counter overnight. This morning I noticed that it had cracked. I’m sure it’ll still be delicious but how can I prevent it from cracking?
Hi Ami, it could be a few things. This is often caused by drafts and temperature changes or over-mixing of the batter. You can also try to release the cheesecake from the pan after you remove it from the oven by running a knife or offset spatula around the edges of the cake pan. This will prevent it from sticking to the sides. As the cheesecake cools, it will contract and pull away from the sides of the pan and this often causes it to crack. I hope that helps.
Hi Natasha, as per my comment above the first time I made it, it cracked during cooling. The second time there was a small crack so I made a sour cream topping for it. The third time’s a charm! It didn’t crack. I guess practice makes perfect. I must say cracked or not it was delicious!!!
Thanks for sharing, Ami. Practice indeed makes perfect, that’s how I learned too!
That’s wonderful, Ami! So glad it finally turned out. 🙂
Hi Natasha,
For the past 3 years I’ve used your cheesecake recipes to celebrate my boyfriend’s birthday. (So far the no bake strawberry is the winner) I’m looking forward to trying this one!! If I make it ahead; how do I properly store it? Do I have to freeze it? How far in advance could I make it?
Thank you for sharing your delicious recipes with us! 💕
Hi Vilma, This cheesecake recipe will stay good in the refrigerator for several days. And it does freeze well! If you are freezing an entire cheesecake, wrap it in plastic wrap or aluminum foil, then place it in an airtight container.
I love this recipe!! I am neither a baker nor much of a cook, but every recipe of yours I have tried, has turned out really well!! As for this cheesecake, it is superb. A dear friend who has always said she hates cheesecake, loved this one–couldn’t get enough! To make it extra special, I make it in a heart shaped springform pan.
That’s just awesome! Thank you for sharing your wonderful review, Suzan!
Takes amazing!! I just have to figure out how to get the foil wrap from letting water in…I had a soggy bottom.
Glad you enjoyed it! I’m sure you’ll get the hang of it after some practice.
This is the best Cheesecake, we make it all the time my grandmother showed me a better way to do the water on the bottom shelf I use a large pan and fill it with boiling water so the cheesecake has no chance of getting wet so easy and I have never had a cracked cheesecake!!!
Thank you for the awesome feedback!
Do you mean that you put the water on the bottom shelf and the cheesecake on the shelf above?
I love this cheesecake and made many times.. can I do the same for mini cheesecakes? Your mini cheesecake recipe Ingredients are slightly different than this. Also how long do I have to bake if I use this recipe for mini cheesecakes . Thank you so much ❤️
Hi there, I’m glad that you love this recipe! I haven’t tested making mini cheesecakes out of this recipe yet to advise of the changes that needs to be made. If you try it as an experiment, please share with us how it goes.
Hi Poornima, I also wish to make this into minis. Have you done so successfully? Please let us know. Thanks in advance
Hello Natasha!!! May I use the yogurt instead of Sour Cream. Difficult to buy sour cream in my country. thanks
Plain Greek yogurt should work well too.
I kept on tasting the cheesecake and the more I ate it the more delicious it was!
That’s just awesome! Thank you for sharing your wonderful review, Lidia!
Hi Natasha, I followed all your instructions just I couldn’t find my roasting pan so I did the cheesecake without it and in the middle it was still like not ready and it didn’t taste as I expected. But it is my first time making a cheesecake so I am not really disappointed. Great Recipe though! Easy to make. Keep it up!
Hi Lidia, it sounds like it could have used a bit more bake time I hope you find your pan soon!
Hello Natasha!!! Thank you do much for your delicious recipes!
Can i use for the cheesecake marcapone cream cheese or Philadelphia is more suitable?
Hi Maria, I haven’t tried using mascarpone cheese in this recipe yet to advise. If you will do an experiment, please share with us how it goes!
Hi Natasha, I am making this cheesecake and I was wondering what if I don’t have the deep roasting pan?
Hi Vera, I think there’s a way to make a disposable roasting pan work, but be super careful since the disposable pans are flimsy. You would definitely want a sturdy baking sheet underneath it and take extra precautions when transferring the pans.
Hello
Just loved this recipe. It turned what wonderful. I was wondering can I get the recipe if it was a 7” 10” and -10.5 spring pan?
Thanks again
Hi Tammy, I have not really tried different pans to advise of the exact measurements.
Never made a cheesecake before, it turned out beautifully and so yummy! I did make a mistake by using a 10 inch instead it’s 9 inch, but it still turned out! I’m not a baker but hubby devoured it. I use your strawberry sauce recipe and it all turned out like it was from a restaurant! Thank you, love your recipes!
You’re very welcome! I’m glad you enjoyed this recipe. Thank you for the review.
Hi Natasha!
Thank you for sharing this amazing recipe! I have made this recipe many times and it always turned out well! However, I am making it tonight, following the recipe as usual, same oven, but the cheesecake top looks golden rather than the normal color as your picture. I wonder what could cause that? The cheesecake is still in the oven baking at this time, I am just curious what could cause that because everything I did was the same as before. would love to hear your opinion. thank you!
Hi Ava, It’s hard to say without being there, I recommend ensuring your oven is calibrated properly & if there are any major weather/ moisture changes that may have an impact also. Also, be sure you are using regular bake mode and the cheesecake is not too close to the burner. I hope it all works out well!
Hi Natsha,
I tried your recipe and it come out delicious. I also tried your mini cheesecake (also delicious by the way) but was wondering if I can use the mini cheese cake ingredients to make a big one like this one. The ingredients are slightly different and was just wondering why and if it will work.
Hi Carolina, good to know that you loved it! You may use the recipe for this full-size cheesecake.
Hi Natasha! This looks great, but I only have a 7 inch springform pan. Do you think I can decrease the amount of each ingredient by 0.75 to make it fit? Thanks!
Hi Audrey, I have not made this in a smaller pan. I think that could work. You’d have to experiment with it.
Question – how would I adjust the recipe/time if I wanted to do mini cheesecakes in my cupcake tin?
Hi Katie, You can try my Mini Cheesecakes recipe. I hope you love it!
Hi Natasha! Great recipe! I’ve made it for family and always a hit. One question. I was asked to make it for work. How do I transfer the pie from the metal center round piece (front the spring foam pan) to a cardboard center piece to put in a cake box? Doesn’t look like the crumb bottom will hold up for that type of transfer. Thanks!!
Hi Kim! You could probably use a long, flat spatula to release the crust from the pan bottom. After that, using the spatula, slightly lift the cheesecake on one side just enough to slide the cake board underneath that lifted edge. From here, you should be able to slide the cheesecake right onto the cake board.
I don’t know what I did wrong. Everything looked amazing before I baked it. I followed every step. When I took it out of the oven, the top looked too brown. When we had it today, part of the center wasn’t cooked. It tasted great, but not the results I was hoping for. What did I do wrong?
Hi Marina, it sounds like your oven could be running a little hot causing the outside to crust and cook before the inside. I recommend getting an internal oven thermometer. You may need to adjust your oven temperature to allow more even baking.
This has ended up being the most requested cheesecake I make lol! Such a good recipe.
That’s so great! It sounds like you have a new favorite, Jessica!
Hi Natasha! Love all your recipes! They always work great for me except for this one. I think I really messed up somehow. I pulled it up out of the foil and there was a ton of water in there and my crust is now soaked. I did use a 10 inch pan so I’m wondering if that was the cause and I put it into a turkey pan as well since I had nothing else. The cheese part turned out looking so good but the water! So sad!
Hi Diana! I’m sorry, what a pain. I don’t think it was the pan size, it sounds like there wasn’t a good seal and that allowed water to seep in. These instructions are in step 3. I hope you try it again, with better results of course.
I’ve made this recipe several times and it always turns out wonderful. For a little bit different spin … use Gingersnaps in place of graham crackers. Extra crunchy and a nice little kick.
Awesome, thank you for the tip! I’ll make sure to try that next time.
I have only a hand mixer, how would I use it for the cheesecake/
Hi Larry, one of our readers mentioned a hand mixer would work great!
Hi Natasha,
I only have 10” pans. How should I adjust the recipe?
Hi Jacki, I haven’t tested this in a 10-inch pan so you will have to experiment, but it should bake up a little faster in a 10″ springform.
I have made your recipe several times now and it always comes out great. Thanks for sharing an easy to make but delicious recipe.
I’m so happy you enjoyed that. Thank you for sharing that with us, Larry!
Best cheesecake EVER!!! Just threw out my old recipe. Can this be made into a key lime cheesecake? If so…How?
Thanks in advance and..МОЛИТВИ ЗА УКРАЇНУ
I’m so glad it’s your favorite, Jordine! I haven’t tested that as a key lime cheesecake, I imagine adding a zest, extract or juice may work, If you experiment, let me know how you liked the recipe.
I used this recipe to make a key-lime cheese cake. I just added about 1/4 cup of lime juice and 2 TBLS of lime zest. I was afraid to add more cause i didn’t know how this will affect the texture. It turned out great! my husband loved it. It wasn’t very limey or tangy. Just a light hint. Next time I’ll try to add a drop of green food coloring and maybe a drop of lime extract.
Thank you for sharing, Natalia! I love to hear how my readers recreate my recipes and I’m sure many will find this very helpful. 🙂
Hi! I’m planning on making this for my boyfriend and I, but it seems to make a large cheesecake which is too much for just the two of us. Could I half the recipe and use a smaller pan so the height is the same, it is just smaller in circumference? If so, would baking time change? Thanks!!
Hi! Yes- this recipe serves 12. If you scroll down to the recipe card and put your cursor over the “12” in red, you can adjust the servings amount for the recipe. If you have a smaller pan that would be great. I have not tested this so I don’t know what size would be best. You may also have to adjust the baking time so keep an eye on this and check more often. Good luck!
Hi, Natasha,
I just made this cheesecake for the first time. It looks beautiful and is absolutely delicious!
I did have a little difficulty getting the cheesecake out of the springform pan. It started to crack. It finally came out but I lost some of the sides. Any suggestions on how to get it out without losing some of the sides.
Hi Sita, make sure to run a knife or thin spatula around the edges before you remove the springform pan.
Hi Natasha,
I made the cheesecake for a co- worker. I didn’t taste it, until I got to work. It was absolutely delicious! I will definitely make it again. Thanks for the spatula around the pan trick. Sita
Hello there Sita, great to hear that you loved the taste of the cheesecake. Thank you for the review!
Made this recipe. Firstly the volume of mixture was a lot for 9inch tin – way too come cream cheese – it seemed like you used 3.5 packets of cream cheese in the video yet the recipe has 4.5 (a LOT)
The cake coloured on top (it was a fan forced oven) and despite following the timing / temps exactly – the middle of the cake towards the biscuits was still raw and uncooked. Disappointed. Tasted good though but wont be making it again.
Hi, I checked over the recipe to be sure, but the recipe is correct. It sounds like maybe you are using a springform pan with short walls or a regular cake pan possibly. Your pan should have at least 3″ tall walls or it will overwhelm the pan. Also, this recipe is written for conventional oven settings (not convection which would need modifications). Be sure to give the cake a wiggle and check for doneness with the visual cues I listed to ensure it is baked through. I hope that helps for making cheesecake next time.
I just put the cheesecake in the refrigerator to cool overnight, so we haven’t tasted it, but the top is smooth and even, but slightly brown. Did I cook it too long? I follwed your irections exactly, Just wondering…hoping it will taste great anyway.
Hi Cate, it should be alright if you followed the instructions as it is. Please update us on how it goes.
This is without a doubt the best cheesecake!! IF you follow the step by step instructions EXACTLY, yours will look just like you see in the video/picture
It’s been a big hit each time my husband has made it!!
I’m so happy to hear this was a hit, Vivian! Thank you so much for sharing that with me!
Always wanted to try & make a cheesecake, saw your recipe, and thought I can do this…and I sure did turned out perfect…my husband said it was the best cheesecake he’s ever had…..Thanks for the video & your step by step instructions. Your hard work really shows, your recipes are always a big hit.
Nice one, Angie. I’m glad you tried this recipe and loved it!
Second time making this.. first time turned out great second time I used off brand ingredients and followed recipe to the letter and my off brand cheesecake came out with the middle undercooked not sure where I went wrong other than using off brand ingredients
Hi Topher, it’s really hard for me to tell since I was not there when you did it the second time around but it’s definitely with the change of ingredients since the first time worked great.
Are you sure to bake this cheesecake at 450° for one hour. Mine is almost black on the top and I still have 20 minutes left! I have never had a problem with a cheesecake… I always bake it at 350° but I decided to go with the perfect cheesecake recipe. What the heck?
Hi Jan! It looks like you missed the step. See step two in the recipe: “450˚F for 15 minutes then reduce heat to 225˚F” The cake should be baked at 225˚F for 60+ minutes.
This is the best cheese cake recipe I’ve ever made!! Thanks a ton.
I was wondering if i can follow the same recipes but fold in the egg whites towards the end. Will that result in a lighter cheese cake? Or will it crack.
I’m so glad you found a new favorite, Rakhi! I haven’t tried that at the end. It will likely alter the outcome. If you happen to try that, please let me know how it goes!
Natasha, I made this along with the no bake strawberry cheesecake for my mom‘s 86th birthday. Both turned out fantastic!
I really appreciate the recipes and tips along the way. I borrow recipes from your site often and the meals are always delicious.
Thank you for appreciating my recipes, Sam. I hope you’ll love all the recipes that you will try!
I followed your recipe exactly as written, but the cheesecake batter curdled and was somewhat soupy. I did let it refrigerate over night as well and it still stuck to the springform pan and it is non stick?… I don’t know what I did wrong? I also watched the video. It seems easy.
Hi Tash, if the batter seemed curdled, the most likely reason is not having the cream cheese softened adequately. That can make the mixture curdle. The only other thing I can think of is if an ingredient was expired it was a true curdling (I’ve never seen that happen), unless some kind of addition or substitution was made.
Hi Natasha, I really enjoy all your recipes. They are awesome! I would like to make this cheesecake for my husband’s birthday but wondering if I can refrigerate the cheesecake for 4-6 hrs instead of baking it? Would appreciate your advice on this. Thanks in advance!
Hi Samar, since it has eggs, it will need to be baked. I haven’t tried a refrigerator method for this.
Hi Natasha. I made this cheesecake for my husband’s birthday and it was so good. I went looking for cream cheese today to make it again. I did have one problem though. My crust stuck to the pan. I didn’t take it off the pan when I refrigerated it so I am not sure if that was the problem. Any suggestions? But the cake was awesome. Thank you for all the tips to make it. That is the secret!
Hi Tina, using a non-stick springform pan definitely helps. I haven’t had that issue but one thing if you notice sticking on your pan is to line with a round of parchment before putting down the crust so its easier to slide off the bottom of the springform pan.
Thanks Natasha. I did use a non stick spring form pan but I will definitely try the parchment paper!
Excellent recipe as always. Thank you Natasha. One question though!! What to do with it if the water creep in the cheese cake? Anyway to save it?
Hi Anna, I haven’t had that happen to know what to try. I hope it wasn’t too much, and it all works out!
How can I adjust the ingredients to fit a smaller 8” pan?
LOVE THIS RECIPE!
Hi Patty, if you have a taller 8-inch pan, it may work, but it may overflow without an adjustment. I haven’t tried that, however, to advise. I also don’t have a convection oven, and I recommend looking into the oven setting recommendation. If you happen to experiment with these adjustments, I’d love to know how you like it.
I made this and it was excellent and got rave reviews! Along with the exceptional cherry sauce:) My only concern is when I cut into it even after letting it set in the fridge overnight. The texture was perfect expect the very center of the cake was a bit runny. Any ideas of what might have cause this?
Hi Amanda, make sure to add hot water to the pan which helps it set faster, and also give the pan a jolt to ensure it looks right in the center before taking it out of the oven. Lastly, make sure your oven is preheating correctly. An in oven thermometer costs about $10 and really helps with that. It helped me realize that my oven is always 25 degrees under when it says it’s done preheating and it gets there eventually but it lies to me when it says its ready so now I give it more time to preheat.
We have made your Cheese Cake many times it is better than the Cheese Cake Factory!!!
Yay! That’s awesome feedback, thank you for the review!
I am so sad! I followed the directions carefully and everything was great until the baking. At 450 degrees it browned within 8 minutes. I went ahead and reduced the heat to 225 degrees at that point otherwise it would have ended up black. I read other recipes and did not see any that started off that high. Of course now it is ruined and ugly and I wasted all of the time and ingredients.
Warning to others: don’t cook that high.
Hi Lori, when following these baking instructions, our cheesecake ended up with hardly any color on top. A few things that could have caused that – avoid using a broil setting. Make sure you are not using a convection mode, but only conventional oven settings. Also, make sure you are using a water bath with hot water. The steam creates a barrier for the top of the cheesecake that prevents browning. I highly recommend watching the video also to see where things may have gone wrong with your cheesecake. I hope that helps for next time.
Hi Natasha, I really love how light and creamy this cheesecake recipe is, it is a hit at all my gatherings.
I would like to know however, what is the shelf life of this cheesecake?
Hi Alicia, This cheesecake recipe will stay good in the refrigerator for several days. And it does freeze well! If you are freezing an entire cheesecake, wrap it in plastic wrap or aluminum foil, then place it in an airtight container.
Delicious! my 7year old daughter loves to bake and it was her first attempt at making a cheesecake. the video is great she watched it and made it all on her own! so easy to make. although will need to lower the oven rack alot lower next time as it did burn a bit on the top. Will definitely be our go to receipe for cheesecake!
thank you so much for all your hard work you put in to make the videos.
Aww, that’s the best! Thank you so much for sharing that with me, Tanya! I love it when the kids want to help in the kitchen. I’m all smiles
So sad… After 15 minutes at 450 the top of the cheesecake is brown/black spotted on top as if it is burned. The oven is at the correct temp and boiling water around it. Just hope it is salvageable. All your other recipes are spot on, but will return to my old cheesecake recipe.
Hi Teresa, ovens vary greatly, especially if cooking at a different altitude. It depends on the oven people use if it’s gas/ electric, etc. On my first attempt, the top went dark, too, so the second time I made it, I lowered the rack, and there was minimal browning. I was making it for the 3rd time and lowered the rack even more. I hope this helps!
I had the same problem, so I put a cookie sheet directly above it and put the cake on the lower part of my oven. None of the browning matters when you smother it in cherries! 🙂
I’ve made cheesecake before, but this recipe is excellent!!! So light and creamy! My family raves about it! I will only make this one! Tyvm!
Great to hear that it was a huge hit!
I’ve made this twice and served it with your strawberry sauce. Both times it was delicious. I followed your directions to the tee, but both times the top of the cake browned while yours didn’t. Can you suggest something to prevent this browning? Thanks….I’ve made many of your recipes and they have all been great!
Hi Colleen, it depends on the oven people use if it’s gas/ electric, etc. On my first attempt, the top went dark, too, so the second time I made it, I lowered the rack, and there was minimal browning. I was making it for the 3rd time and lowered the rack even more. I think it will take care of the browning.
Hi I have made many cheesecakes. This is the first time I ever used this high of temp. It Has brown spots now on the top. What’s wrong?
Sharon
Hi Sharon, it depends on the oven people use if it’s gas/ electric, etc. On my first attempt, the top went dark, too, so the second time I made it, I lowered the rack, and there was minimal browning. I was making it for the 3rd time and lowered the rack even more. I think it will take care of the browning.
Natasha, you’ve really inspired me to cook more at home! Your cheesecake has been a hit for all parties. Thank you for all that you do and happy holidays!
I’m so glad it was a hit! We love making it for the holidays also!
I made this last year around Christmas and was told by my family it was the best cheesecake they had ever had! I would like to make it again this Christmas. Question: How far in advance can I make it? How long can it stay refrigerated prior to freezing? Thank you!
Hi S, These keep well in the refrigerator for several days. And it does freeze well! If you are freezing an entire cheesecake, wrap it in plastic wrap or aluminum foil, then place it in an airtight container
Your cheesecake recipe is the best, and the directions are easy to follow. Have you configured a 7-inch pan version, by any chance?
On another note, did you know that setting your springform pan in a larger cake pan; i.e., 9-inch springform pan into a 10-inch cake pan eliminates the need to for a foil wrap and guarantees no leakage! Thank you for the game-changing hint, America’s Test Kitchen.
Hi Connie, thank you for that tip about using a 10-inch cake pan – are you lining with parchment paper up the sides or how do you get it out of the cake pan afterwards without the cake falling apart? Also, I Haven’t tested this as a 7-inch version. I think you could scale it down though.
I took her to say that she puts a 9” springform into a 10” springform which acts as the foil and then she puts them in the water bath? It seems like the 10” springform would leak water into it, no? I’m curious because I only had an 8” and a 10” so I made the 8” and had left over filling, which my husband had to have some with Graham crackers…so far it’s cooking good! It got through the 450° stage! Thanks for all your awesome recipes! You are one of my most favorite go to’s for recipes!
I tried this recipe for the first time after trying your pumpkin cheesecake for Thanksgiving. The pumpkin cheesecake was a hit but it cracked so I wanted to give this one a try in a water bath. It didn’t crack and looked perfect. There wasn’t any jiggle. I followed the recipe to a T and refrigerated overnight. The taste was delicious but it didn’t seem to set correctly. Overall it was soft and the middle especially was very soft. Any idea why? Maybe I needed to bake it longer? Thanks for any suggestions. I’m going to try it again sometime!
Hi Haley, it’s hard to say what caused that without being there, but it sounds like either the water got in or needed more bake time. I recommend ensuring your oven temp is accurate and calibrated!
Hi Natasha,
I love this recipe, can I make this into a chocolate cheesecake?
Hi Alicia, I don’t have a video on how to make a chocolate cheesecake but thank you for your suggestion, and if you so experiment with chocolate please let me know how you like that.
I have not made this cheesecake yet; however, it will be the one that I use for Christmas dessert. After all, Natasha is as cute as ever (sorry, you look so happy and natural Natasha!) and you respond regularly to the commenters.
Thank you for that wonderful compliment, Jeanne! I love creating these video recipes for this reason right here! I’m thankful you watched and stopped by to comment! Happy Holidays!
Hi Natasha, I’m on my second try with this recipe. The first stuck to the sides of the pan, but I think that was due to putting cherry topping on prior to taking it out of the pan. It was still very tasty. I do have a problem with browning on top, I will try to correct the problem by lowering the next one.
One thing missing from your comments is where in the oven do you bake this? Lower rack, middle rack? Many reviewers reported browned tops so it would probably be a good idea to specify where in the oven to bake this. I cant wait to make this tomorrow!! I will let you know how it goes.
Hi Summer, it depends on the oven people use if its gas/ electric, etc. My first attempt the top went dark too, so the second time I made it, I lowered the rack, and there was very little browning. I am making it now for the 3rd time, and lowered the rack even more. I think it will take care of the browning.
I’ve made this cheese cake 4 times and mine never browned at the top. I always used the lower rack to bake. It was perfect
Hello I was looking at your video for the cheesecake and I am wondering if I can put very drained pineapple in it and bake the same process. Thank you
Hi Char, I haven’t tested that to advise. If you experiment, let me know how you liked the recipe.
Hi Natasha, I made this cheesecake, but encountered a problem. The top got a little brown, the it stuck to the pan when I tried to remove it. I didn’t get the cream cheese to room temperature and topped it with canned pie filling and let it set in the refrigerator. I made a mess of it, but my guests still loved it. I’m going to try it again soon and get the cream cheese to room temperature, Is there any secrets to getting it out of the pan? I have the recommended cheesecake pan. Thanks
Hi David, I highly recommend following the steps in the recipe, especially softening the cream cheese and making sure it fully cools before removing it from the pan. I hope you give this recipe another try soon!
running a knife about the cheesecake will loosen it and should come out without an issue. I made the pumpkin cheesecake for Thanksgiving and it was perfect!
I’m so happy you loved the pumpkin cheesecake recipe!