9 Inch Classic Cheesecake Recipe
Sometimes you can’t go wrong with a classic dessert recipe! This homemade 9 inch classic cheesecake recipe doesn’t crack and doesn’t require a water bath. Serve it plain or with fruit on top.
I typically don’t post too many classic recipes as you can find millions of classic recipes on the web; I like to change it up and add my own twist.
Caramel apple, strawberry shortcake, carrot cake, the list goes on.
However, I’ve had at least three people request a plain cheesecake recipe from me, not to mention I often see multiple requests for one in a dessert Facebook group I manage.
When you ask, I can’t ignore, so here it is – my go to Classic Cheesecake recipe that has never failed on me and never cracks if you follow directions (it cracked once when I overbaked it in a new-to-me oven. Totally my fault).
You don’t need a water bath. You don’t need to spend $20 on ingredients. Just you, 6 ingredients, and a 9 inch springform pan.
If you’re looking for a smaller cheesecake to serve, check out my 6 inch cheesecake recipe and 7 inch cheesecake recipe. Same recipe, just adjusted for a smaller pan size.
I’ve lost track as to how many times I’ve made this recipe.
For the past few years, it’s been my base recipe for all of my cheesecake recipes.
I’ve tried all kinds of recipes before that – ones with sour cream, heavy cream, tons of eggs, water bath, no water bath.
There’s one recipe in particular that was really, really decadent, but it also required 12 minutes of beating time and a water bath.
My recipe does not use a water bath and the beating time isn’t quite as long.
Personally I love serving this cheesecake as it without any toppings as the creaminess and flavor stand well on their own, but as you can see, I did serve a few slices with strawberry jam without pectin.
You can also make strawberry sauce (change the fruit to your liking), peach curd, hot fudge sauce, caramel sauce, anything you can imagine.
If you have fresh fruit, you can garnish with peach pie filling, cherry pie filling, or apple pie filling.
Items You May Need (affiliate links):
9 Inch Classic Cheesecake Recipe
Sometimes you can't go wrong with a classic dessert recipe! This homemade 9 inch classic cheesecake recipe doesn't crack and doesn't require a water bath.
- 2 1/2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 24 ounces (3 blocks or 24 tablespoons) full-fat cream cheese, softened and not cold to the touch (do not sub fat free)
- 1 cup granulated sugar
- 3 eggs, room temperature and not cold to the touch
- 1 tablespoon vanilla extract
- Preheat oven to 350F. Have a 9 inch springform pan ready.
- In a large bowl, mix together the graham cracker crumbs and melted butter. Pat into the bottom and roughly 2 inches up the side of the pan.
- In a large mixing bowl, beat together the cream cheese and sugar until light and fluffy, about 2-3 minutes. Scrape down the bowl as necessary.
- Beat in the eggs, one at a time, for 1 minute each. Add the vanilla then beat for an additional minute.
- Transfer the batter into the crust then bake 35-40 minutes or until the center is almost set and internal temperature reaches 150F degrees (it'll move when the pan is shaken, but the top should be firm when you touch it). Remove from the oven and cool 1 hour in the pan.
- Carefully run a knife along the edge to loosen the cheesecake. Cover and refrigerate for at least 4 hours or overnight. Remove the pan side before serving. Store leftovers in an airtight container in the refrigerator for up to 1 week.
If you’re looking for a smaller cheesecake to serve, check out my 6 inch cheesecake recipe or 7 inch cheesecake recipe.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
More Cheesecake Recipes
This post may contain affiliate links. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchase.
I love cheesecake. This is classic for sure.
I normally don’t talk about ME, but please take note of the slight name change from Wild Goose Tea. New web design—whoopee and I am adding new features along the way.
Yes I noticed the name! Thanks for the heads up :)
One of my favorite desserts is a slice of cheesecake and a cup of coffee. Yum!
Sure can’t beat that ;D
Delicious classic cheesecake! Looks perfect!
All my life I’ve loved the plain, NY style cheesecake with strawberries on top and it’s my birthday cake request every year! Pinned.
Best birthday cake ever ;)
I haven’t made cheesecake in such a long time! This cheesecake looks so rich and creamy–everything a cheesecake needs to be :)
I made this and it is the first time I successfully made cheesecake. Not only successfully, but complimented by a pastry chef and more importantly my husband loved it. It was the perfect treat to celebrate his last day in the Navy. Highly recommend.
Oh wonderful! So happy you enjoyed the recipe.
I’m 13 and starting to bake a lot of things. Wanted to make cheesecake so I tried this one and it was perfect! My entire family loved it. I’m going to try the other variations now. Thank you!
Oh wonderful! Happy to hear you were successful with the cheesecake.
I have made your 6 inch cheesecake before (was amazing) and i was wondering if you think the 9 inch would be fine to cook along side the 6 inch? I know the 6 inch needs a water bath but the 9 inch does not, i was planning on making either 2 9s, 2 6’s or a 9 and a 6 but dont know if its alright to cook 2 different cheesecakes together- do you have any insite on the matter?
They’re baked at different temperatures (325F and 350F) and different time ranges (40 minutes vs 75 minutes), so it’s going to be a challenge to bake them together. You could maybe do both at 325F then bake the 9 inch until it reaches 150F in the middle, but this is not something I’ve tested before. However, I’m concerned they won’t be done at the same time, so opening the oven door could cause cracking for the one not done yet. Personally I would stick with two of the same size or bake them separately. If you do go this route, please report back!
I don’t think you have mentioned whether or not you grease prior to patting the crust into the pan. Can you please advise?
If it doesn’t mention greasing it, you don’t grease it. I promise I do mention greasing in my recipes when required.