Every Wednesday (ok, most Wednesdays!) I share a baking recipe. And lots of pictures of said baking recipe. I don’t call this Wednesday Baking because I bake solely on Wednesdays…no, my oven gets a workout much more frequently than once a week! Wednesday just happens to be the day I share baking recipes with you. All the past baking posts are archived in the Wednesday Baking category, which can also be found in a tab underneath my blog header.
Mmmmmmm….cheesecake. It’s Mr. FG’s most favorite dessert, and he routinely chooses it as his birthday cake each year.
Incidentally, when my family and I had Mr. FG over to our house for the very first time ( almost 14 years ago) I just happened to make cheesecake, having no idea that it was his favorite.
That was probably a fortuitous start to our relationship. 
Cheesecake is not the most frugal dessert ever (a chocolate cake is almost always cheaper), but it is really yummy, and a homemade one is bound to be cheaper than a store-bought alternative.
Quite honestly, though, I’ve never even looked at the price of a frozen or bakery cheesecake, so I’m yapping on a topic I know nothing about (readers, can you help me out? How much does a prepared cheesecake cost?)
Anyways, homemade cheesecake is really not that hard to make, and I actually think it’s easier to make than traditional cake because it requires no frosting.
The recipe I’m sharing (it’s from my Better Homes and Gardens cookbook) is for a dense sort of cheesecake, because dense is the way I prefer to have mine (light and fluffy is overrated when it comes to cheesecake, I think.).
To ensure a dense, creamy cheesecake there are two important things to remember…first, don’t overbeat the batter after adding the eggs, and secondly, don’t overbake the cheesecake. The center should be slightly jiggly when you take it out of the oven, and it’ll finish firming up as it cools.
To start, mix crushed graham crackers with melted butter. I’m sure I don’t have to tell you that it’s cheaper to crush your own than it is to buy the pre-crushed graham crackers.
Press the graham cracker mixture over the bottom and about 2 inches up the side of a springform pan.
In case you don’t know, a springform pan is sort of like a traditional cake pan except that the sides are a ring that can be lifted off of the pan. This makes it much easier to slice the cheesecake.
My springform pan is nothing special and it works fine, but if you’re interested in snagging a good one, Cook’s Illustrated recommends the Frieling Glass Bottom Springform Pan
. The glass bottom seems like an awesome idea because the non-stick finish on the bottom of mine is starting to fail. And Cook’s said the glass survived several drops onto the test kitchen floor, so I don’t think breakage is a worry.
Hmm…maybe I need to put this on my Christmas list. Or, I could always use some of my Swagbucks for it (you can redeem swagbucks for Amazon gift cards, and you can use those to buy almost any kitchen item under the sun. More info is in this post.)
Anyways! I digress.
It’s time to make the cheese part of the cheesecake.
First, combine softened cream cheese (the softened part is really important…don’t try this with cold cream cheese!), sugar, flour, and vanilla.
Mix until it’s smooth and creamy.
Add 2 eggs and an egg yolk and mix on low just until combined.
By hand, stir in 1/4 cup of milk.
Pour into the graham cracker crust, and use a spatula to make sure the filling is even.
Place the pan into a shallow baking pan. This will catch any filling that leaks out of the springform pan. I forgot to take a picture of this, so here’s my finished cheesecake in the shallow pan. Just imagine it unbaked, ok?
Anyways, bake the cheesecake in a preheated 350 degree oven for 35-40 minutes, or until the center looks almost set when you gently shake the pan.
The cheesecake will look puffy when you take it out of the oven.
But as it cools, it will flatten out quite a bit. Worry not…this is normal and good (it makes for a nice dense cheesecake).
To help prevent cracking, 15 minutes post-oven, you’ll want to run a knife around the edge of the pan to loosen the sides from the pan. After another 30 minutes, you can take the sides of the pan off and let the cheesecake cool completely.
Warm cheesecake isn’t very good, so be sure to chill your cheesecake for 4 hours or so before you serve it.
I like to eat my cheesecake plain and unadulterated, but my husband and kids like to top it with cherry pie filling.
Of course, you can top your cheesecake with anything you like…other flavors of pie filling, fresh fruit, fruit sauce, chocolate, to name a few.
Enjoy!
Cheesecake
Printable Cheesecake Recipe
1 3/4 cups finely crushed graham crackers
1/2 cup melted butter
3 8-ounce packages cream cheese, softened
1 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla
2 eggs
1 egg yolk
1/4 cup milk
For crust, stir melted butter into crushed graham crackers. Press crumb mixture onto bottom and about 2 inches up the sides of an 8 or 9 inch springform pan.
In a mixer bowl, combine cream cheese, sugar, flour, and vanilla. Beat until fluffy. Add eggs and yolk all at once, beating on low speed just until combined. Stir in milk. Pour into crust-lined pan.
Place on a shallow baking pan to catch any leaks. Bake in a 350 F oven for 35-40 minutes or until center appears nearly set when shaken. Remove from oven and cool 15 minutes. Loosen crust from sides of pan. Cool for 30 minutes; remove sides of pan. Cool completely, then chill for at least 4 hours.
Michelle says
Hi there, Can I make these as cupcake sized cheesecakes/individual cheesecakes too?
Michelle
Kristen says
I haven’t tried it myself, but I think it would work. I’d google to find a recipe for individual cheesecakes so you can figure out how long to bake them, though.
Sarah says
I just made this, it’s baking in the oven as we speak. The batter was delicious (I had to taste it, of course)! Looking forwards to the end result, with some bourbon glaze drizzled over it.
Adam says
I used this recipe like 5 or 6 times! It’s perfect!!!! Thanks for sharing :)!!! I don’t really like cheesecake but this one I do like. Lol
Trevor says
Just used your recipe to bring to my parents for their Xmas party. It came out great, can’t wait to eat. Looks so good I wish I made two, one for the party and one to keep at home.
I did have one issue where I covered with Saran Wrap last night, still slightly warm, and this morning there seems to be some white marks. Has anyone heard of this happening? Is it from covering it while still warm and placing in the fridge? All that moisture?
Elsa says
I made this cheesecake and posted it on my blog (I mentioned that in my last comment).
It was DELICIOUS! The best cheesecake I’ve ever made. Thanks for posting such great recipes!
Melissa French says
I like that this uses simple ingredients, it sounds like the perfect traditional cheesecake. I linked to this recipe in my thrifty Thanksgiving post. Thanks!
Jackie Brown says
I just printed your recipe for my basic cheesecake to turn into a reese cup cheesecake for hubby’s bday. I’ll warm a 1/2 cup pbutter and pour on bottom crust before baking. Top cooled cheesecake with chopped reese cups and garnish with hershey syrup. This is my traditional bday cake for him:) thnx for recipe.
Angie K says
Hey FG! I don’t comment much because I feel like I’m always learning from you and have little to contribute. But, I have the most fabulous tip for your cheesecake
I started making cheesecakes when I was 14 – it’s a weird story, but I’ve made hundreds. It’s always the requested item when I bring a dish. I have just one little secret that makes a pretty big difference.
In New York, to get that delicious dense and creamy texture that is so hard to find anywhere else, they have special ovens. Just like the ones they use for their bagels. Ovens with humidity. You can fake it in your oven.
Put your broiler pan in on the shelf directly below the one you will put the cheescake on. Make sure you have the slotted layer off your broiler pan so it’s just like a shallow dish (don’t use glass, it will break). Make sure you do this while preheating the oven.
When you put your cheescake in, also put a cup of water into your broiler pan and shut the door right away. This will produce steam in your oven and add to the creamy texture of your cheesecake!
I actually had the idea to try this when I was trying the ‘Artisan Bread in 5 Minutes a Day’ techniques (which I FAILED miserably at!!). They do the same thing to get a great crust on their breads.
Thanks for all the great info on your blog!!
Amy says
I don’t bake much, but I love cheesecake. And that looks SO good.
Unfortunately I’d have to eat the whole thing myself. Such a horrid fate!
Hannah Avery says
This looks like an awesome recipe! I LOVE cheesecake! Thanks so much!
Erika says
Kristen, how big is your springform pan?
Erika says
Nevermind! Just read the “8 or 9 inch spring form pan” part!
Faith says
I would like to hear the story of how you met and became married to Mr. FG.
Mrs Green @ my zero waste says
HA! Cheesecake is Mr G’s favourite too – although he like the chocolate variety.
I’m shocked you can BUY ready crushed biscuit crumbs LOL! Man, talk about making money from factory floor scrapings.
I always mock ready grated cheese, but this one really had me floored…
Great recipe, thank you!
WilliamB says
Where I shop, grated cheese is the same price as nongrated from the same mfgr. The cheap cheese makers don’t do pregrated cheese but I want good cheese or not at all, so this is irrelevant to me.
Amanda says
I am a fan of NY style too. A local place we loved did wonderful dense cakes 12 slices for $12. I could do it for half but at times (holidays) it was easier to buy it.
simplymichele says
My favorite cheesecake recipe comes from a Gooseberry Patch Christmas cookbook. Chocolate Chip Cookie Dough is used for the crust.
Sabrina says
YUM Kristen! You know my mom used to use this recipe and I have yet to try my hand at cheesecake. Thanks for the inspiration!
hiptobeme says
My husband is a cheesecake lover as well. It is his favourite, too. I definitly think that your husband married you because you know how to make this.
PS. Your Cheddar Twists were amazing. I blogged about that recipe here:
http://intothecrockpot.blogspot.com/2010/06/as-promised-cheese-bread.html Thanks for the great recipes as well as the boosts of confidence! Home made is always better!
Just Gai says
I love cheesecake of any variety but prefer what I know as New York style cheesecake, that is the taller, fluffier kind. I use Nigella Lawson’s recipe which advises switching off the oven and letting the cheesecake cool inside for a while, followed by another period with the door open, before removing it completely. I imagine this is to allow it to sink slowly and prevent cracking. It sometimes even works!
Laura says
I used to have the recipe for the Hollywood Brown Derby restaurant’s cheesecake; it was unbelievably good. Of course I have no idea what happened to the recipe; it’s probably out there somewhere on the Internet though.
Our favorite cheesecake these days is the New York style cheesecake from Trader Joe’s, in the blue box. It’s only $6.99, and is good for at least two meals. I know I could make a cheesecake for less, but the TJ’s cake is always requested for at least one birthday around here every year.
Jessica says
I know that Barnes and Noble sells The Cheesecake Factory’s cheesecakes by the slice or whole. ONE slice costs about $7, and a whole cake is something like $35 or $40! I would imagine that the high cost is because of The Cheesecake Factory’s prices, though, because at The Cheesecake Factory’s restaurant they look to be priced the same. So I think when compared to that, a homemade cheesecake is DEFINITELY the more frugal option!
Stephanie says
A 16 piece cheesecake at Costco costs about $15–definitely less expensive to make your own!
Also, a tip my aunt taught me (which she learned from Ina Garten) is to use a measuring cup to press the crust to the bottom and up the sides of the pan–it makes for a much tighter, more uniform crust and is loads easier (I think) than trying to use your hands.
Michelle K says
Costco sells awesome cheesecakes for under $10.
Lisa says
I too love cheesecake. I have a fantastic Taste of Home recipe for a Chocolate Mousse Cheesecake that is simply out of this world! However, whether it is cheaper to buy whole graham crackers or graham crumbs depends where you live, I think. I don’t usually keep graham crackers on hand, but when I needed to purchase them on the spur of the moment last winter for a kids’ craft project, the cheapest were about $5.00 a box (Canadian $)! I’m sure they go on sale occasionally, so I could probably get them cheaper if I shopped ahead. However, my local grocery store often sells graham crumbs in bulk for a reasonable price (sorry, don’t know the exact price right now), and I like that can buy just the amount I need for my recipe. When I use whole graham crackers, there are not usually enough in a package for two whole cheesecakes, so I end up with leftovers that usually go stale. I hate having to throw out food that has gone bad!
Jonathan says
I was going to point out that sometimes it is cheaper to buy a small amount of preground graham crackers than a box of whole ones. If you have kids or go through them regularly, then the whole ones are cheaper overall.
Kristen says
Oooh, $5/box is crazy! I always buy the generic crackers which cost something like $1.25/box. I’ve never seen graham crackers crumbs in bulk…huh. I do totally agree that sometimes it’s better to buy a small quantity of something even if it’s a higher price per pound (I do that with mushrooms all the time!).
Jennifer says
I love cheesecakes and agree that they are very easy to make. I have purchased the pre-crushed graham crackers before and I don’t see what the big deal is. I always seem to make a mess when I crush my own and I can never get them as finely crushed. Plus, it’s still cheaper than going out and buying a cheesecake (ours can run $15-$30 in the bakery department). I also like dense, creamy cheesecakes and always make them very thick (at least double the height of FG’s). I have found the ultimate secret to a perfect cheesecake without any cracks and very little sinking. First, bake it at 350 for 35-45 minutes until partially cooked. Then I turn off the oven and let it continue baking in the oven until the oven is completely cool (3 or 4 hours would probably do it). I usually do this at night and wake up with a perfect cheesecake!
Tricia says
Just a quick note…..a “New York” style cheesecake typically is more dense and heavy. A “French” style cheesecake tends to be more light. For anyone that comes across the two types in a recipe or at a restaurant, this should help know which one you should be getting. I agree with most of the other posts that a dense and heavy (or New York style) is my preference. I may just have to bake one this weekend….just hard to justify for 2 adults and a toddler. My husband and I could eat one by ourselves but definitely, don’t need to do so!
Trudy Garvey says
We love cheesecakes and I have made several different kinds from a variety of sources and have been please with 95% of them. The best though come from a Junior’s Cheesecakes cookbook as they provide fantastic instructions that can be used with making cheesecakes from the other sources – my favorite recommendtion being the water bath to help eliminate cracks. (simply set the cheesecake pan in another pan filled with 1-2 inches of water while baking)
And I agree the denser the better!!! I will have to try this recipe once things cool off a little.
Michelle Marlowe-Sistad says
Thank you for this recipe. I just bought a spring-form pan to use to make cheesecakes. I am going to use your recipe as my very first one!
Rebecca says
Our family prefers the taste of crushed animal crackers, which also work well, or vanilla wafers ( I use a GF version)
If you can’t have wheat, sub cornstarch for the flour or leave it out altogether. I have never used a recipe with flour before.
Kristen says
Oooh, animal crackers sound really tasty.
Amanda says
GF Animal crackers or vanilla wafers… We don’t like the taste of GF graham crackers that I have found. I have been making crustless mini cheesecakes in cupcake foils to send with my husband for lunches. I will see if I can get a decent priced cracker or cookie soon. Thanks for the idea.
WilliamB says
What about crushed cereal? Chex is GF.
Rebecca says
Kinnickinnick foods makes a pretty good “graham cracker” called smoreables. They also make a decent animal cracker. Both are dairy and egg free also. And I have found a cinnamon type cookie from Cherrybrook Kitchen that I didn’t like as a cookie, too dry, but it made great crumbs. Both rice and corn chex are GF and do work, but they don’t make as firm a crust, which some non GF people tend to not like.
If you don’t have a local source, you may want to try the Gluten-Free Trading Post. It is online and a real store in Milwaukee WI, where I grew up. It is owned and run by a celiac, and sells only GF food. Heaven!
Rebecca says
Amanda, the other thing you can do is use cake crumbs. If you have a cake that was too dry or dense to eat as a cake (we’ve all had it happen) or leftovers that are getting stale, just cut off the frosting, crumble the cake and dry on a very low heat oven. These can be stored in the freezer for months, I have a bag I add to from time to time.
Marie says
I just subbed in Bob’s Red Mill gluten free all purpose baking flour!
Jenny says
When I bake mine, I also include a small bowl of water just set next to it on the pan. This helps to prevent cracking as well.
Also, occasionally, we like a really good chocolate cheesecake, so we mix in 6ish oz of melted chocolate chips in with half the batter, then we put the plain on top. Then we drizzle caramel and chocolate/fudge on top. Or sometimes fruit with the chocolate is yummy, too.
I’m going to try your recipe, it looks tasty!
Erika says
Oh that sound delicious! So many great ideas!
Melissa says
My key to not having a crack in my cheesecake is to use a recipe that includes a thin sour cream layer that is poured on after the cake is partially baked. This is generally found in New York Cheesecake recipes.
Otherwise, cherrys or other fruits are effective at covering cheesecake cracks.
Maria in Chicago says
Mmm, I just might have to try this. I also like dense cheesecake–I always thought that was how it’s supposed to be! Isn’t that why people cut such small slices (the dense richness can only be consumed in relatively small quantities)? A light and fluffy cake is NOT cheesecake.
Eli’s Cheesecake (THE source for cheesecake in Chicago) sells cakes that start at $25, according to my cursory search on their Web site. The prices go far upwards from there: http://www.elicheesecake.com/shop/default.aspx
julie says
at our Wegmans, they are $20 in the bakery! CRAZY!
Erika says
Ooh that looks so good! Cheesecake is one of my boyfriend’s favorite deserts as well, so I’m thinking I’ll have to try to make this soon!
The pre-made cheesecakes I’ve purchased have cost around $10, which always just seemed like WAY too much money.
Just a side note – I didn’t even know you could purchase pre-crushed graham crackers. Sometimes I just can’t believe what the food companies will come up with to make a buck!
WilliamB says
I’ve used them, they’re quite convenient, but I can’t shake the feeling that they’re the crumbs that fall out of the machines during production.
Erika says
Are they cheaper than regualar graham crackers?
Vicky Kelly says
I’ve used the crumbs premade. It’s handy for people who don’t own a food processor & don’t want to take a rolling pin to a large zipper bag (which does not always create the most fine crumbs). I figure it’s probably better then paying for a ready made crust.
Elizabeth says
There’s such a thing as pre-crushed graham crachers? Oh, for goodness’ sake. America.
Just Gai says
My thoughts entirely. But we have folk who buy ready made bubble and squeak!
Kristen says
I had to google “bubble and squeak” as I’d never heard of that before! lol