This is a simple variation of my classic baked vanilla cheesecake recipe, which I also turned into a pumpkin cheesecake (featured in the All About Pumpkin bundle). I made both of those with a graham cracker crust.

I love all cheesecakes, but this coffee-flavoured cheesecake with an Oreo cookie crust might be my all-time favourite flavour. The taste reminds me of the most luxurious coffee-flavoured Greek yogurt (the expensive kind), flavoured with espresso powder and ground cardamom for a play on Turkish coffee. I have explored this flavour combination in the past with these coffee cardamom buns.

Ingredients To Make A Coffee-Flavoured Cheesecake

The beauty of any cheesecake is that the base is always the same, made from simple ingredients, to which concentrated flavours are added to transform the recipe. Here's what you need:

• Oreo cookies—we are using whole Oreo cookies (the regular kind) for the crust because chocolate wafers were discontinued
• butter—I used melted unsalted butter for the crust. If using salted, omit the salt in the crust
• cream cheese—use blocks of full-fat cream cheese, preferably Philadelphia brand. In Canada, each block weighs 250 grams, and this recipe calls for four blocks or 1 kg of cream cheese. Do not use low-fat, whipped or spreadable cream cheese!
• sugar—I used white granulated sugar for the crust and filling to ensure the sugar doesn't interfere with the flavour of the cheesecake filling
• eggs—I bake with large eggs. Don't use smaller or extra large eggs as this may impact the texture of the filling
• salt—I use Diamond Crystal fine kosher salt in all my recipes. If using regular table salt, add half the amount.
• espresso powder—use instant espresso powder (I like Nescafé gold espresso powder) for a strong, rich coffee flavour
• cardamom—use either freshly ground cardamom or pre-ground cardamom, but make sure it is fresh. Please don't use old cardamom that has been sitting in your spice drawer for 3 years!
• vanilla—you can use either vanilla extract or vanilla bean paste (same quantity)

Please see the recipe card for the exact ingredients and quantities.

Substitutions and Variations

This is a straightforward recipe for a Turkish coffee-flavoured cheesecake. Here are a few ways you can change it:

• Sour cream variation: Some people like to add sour cream to their cheesecake fillings for more tang. Replace one block (250 grams) of cream cheese with 1 cup (250 mL) of sour cream or, alternatively, you can add a cup of sour cream to this recipe and increase the number of eggs to 5 large eggs instead of 4. Either way works!
• Cookie crumb alternatives: you can either make an Oreo crust made from whole Oreo cookies (as mentioned in the recipe card) or this graham cracker crust recipe with either graham crackers, social tea biscuits, speculoos cookies, or chocolate wafers (if you still have access to them).
• Gluten-free—use gluten-free Oreos for the crust if you'd like to make a gluten-free cheesecake.

With any substitutions, you may have to adjust baking times and do further testing.

Instructions

To make a cheesecake from scratch, first bake the crust, as shown in this recipe for Oreo cookie crust, and then mix the filling and bake the cheesecake in a water bath. Here's how to make this coffee cardamom cheesecake:

Step 1—Step 4—While the crust is baking and cooling, mix the filling by combining the cream cheese in the bowl of a stand mixer (image 1) and mixing it until smooth before mixing in the sugar (image 2), followed by the espresso powder, cardamom, and vanilla bean paste (image 3). Once the mixture is smooth and creamy, add the eggs, one at a time, mixing well with each addition (image 4).

Step 2—Your coffee cheesecake filling should be smooth, glossy, and rather liquid after adding all the eggs (image 5). I like to pass it through a strainer with the help of a whisk to remove any lumps (image 6). Despite looking smooth, you can see what I strained out of the filling in image 7.

Step 3—Transfer the cheesecake filling to the baked crust. Place the cheesecake pan (which you've wrapped in 3 layers of foil to prevent any moisture from getting in) in a deep roasting pan and pour boiling water to come up halfway (image 8). Bake until set with a slight jiggle in the middle (image 9).

I like to leave my cheesecakes in the oven to cool for 2 hours. Once baked, I immediately turn the oven off, open the oven door just a little (hold it open with the handle of a wooden spoon, for example), and leave it there untouched for 2 hours. At that point, the oven will be at room temperature, and the cheesecake will be too (or very close to room temperature).

I like to run a thin pairing knife around the edge to make sure the cheesecake has released from the sides. I reuse one layer of the foil from the bottom of the pan to cover the cheesecake in the fridge.

Tip: I like to decorate this cheesecake with lightly sweetened whipped cream, piping little rosettes along the border with a 1M tip (or an equivalent 11-mm star tip), garnishing each rose with a chocolate-covered coffee bean and dusting the top with a tiny amount of cardamom.

Storage

Store the cheesecake in the fridge. You can also freeze cheesecake, ungarnished, for up to a month. Unmould it and set it on a parchment-lined sheet pan. Freeze it solid in the freezer, then wrap it in several layers of plastic wrap and then a layer of foil.

To defrost the cheesecake, unwrap the frozen cheesecake, set it on your serving plate and leave it in the refrigerator overnight to slowly defrost before serving.

Other Cheesecake Recipes

Looking for other cheesecake recipes like this? Try these:

• baked vanilla bean cheesecake
• pumpkin cheesecake

If you tried this recipe for coffee cheesecake (or any other recipe on my website), please leave a ⭐ star rating and let me know how it went in the comments below. I love hearing from you!

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Coffee Cheesecake

Learn how to make the best baked coffee cheesecake with this easy recipe. This is a classic vanilla cheesecake flavoured with espresso and cardamom (a play on Turkish coffee!), and made with a delicious Oreo cookie crust. We bake it in a water bath to create a perfect, flat, smooth cheesecake with no cracks!

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 1 hour hour 35 minutes minutes

Chill time 4 hours hours

Total Time 6 hours hours 5 minutes minutes

Servings 12

Calories 521kcal

Author Janice Lawandi

Equipment

• 9-in springform
• roasting pan

Ingredients

Baked Graham Cracker Crust For 9-inch Cheesecakes

• 190 grams Oreo cookies about 16 cookies
• 0.625 mL Diamond Crystal fine kosher salt
• 58 grams unsalted butter melted

Coffee Cheesecake Filling

• 1 kg Philadelphia cream cheese (full fat, regular) use the block kind (see note), softened
• 250 grams granulated sugar
• 45 mL instant espresso powder
• 15 mL vanilla bean paste
• 5 mL ground cardamom more or less depending on taste
• 4 large egg(s)
• boiling water to create the water bath in the roasting pan

Metric - US

Instructions

• Preheat the oven to 350 °F (175 °C). Line a 9-inch springform pan with parchment paper. Boil a full kettle of water (1.75–2 L).
• In a food processor bowl fitted with the metal S-blade, combine the Oreo cookies and salt. Pulse them together until you end up with a find crumb.
• Pour the melted over top and pulse the mixture again until all the ingredients are moistened and the mixture begins to clump.
• Transfer the crust mixture to your prepared pan and spread it out from edge to edge in an even layer, flattening and pressing it out with a flat-bottomed glass to create a smooth, tight crust.
• Bake the crust until the edges just begin to brown (10–15 minutes). Take out of the oven and let cool.
• Drop the oven temperature to 325 °F (165 °C).
• Wrap the outside of the cheesecake pan in three layers of foil so that it is well protected.
• Prepare the cheesecake filling by creaming the blocks of cream cheese together until smooth and creamy, then mix in the sugar, espresso powder, vanilla bean paste, and
• Mix in the eggs, one at a time, only adding the next egg when the previous one has been completely incorporated.
• Strain the filling to remove any lumps if necessary, then pour it over your cheesecake crust.
• Place the foil-wrapped cheesecake pan in the roasting pan and pour water in the roasting pan (making sure to avoid splashing the cheesecake filling!). Fill with enough water to come halfway up the cheesecake pan.
• Place the roasting pan in the oven, carefully, and bake the cheesecake until set but the centre remains a little jiggly (this takes about 75 minutes for me).
• Turn the oven off when the cheesecake is done baking and prop the oven door slightly to allow the oven to slowly cool down. Leave the cheesecake in the oven with the door propped open for about 2 hours to cool completely.
• Take the cheesecake out of the water bath and transfer it to the fridge to chill for at least 4 hours, if not overnight, before slicing and serving.

Notes

• For the crust, I use whole Oreos (filling and all) because Nabisco and Mr. Christie chocolate wafers have been discontinued. If you prefer, you can make a graham cracker crumb crust or if you still have access to chocolate wafers, you can also use the graham crust recipe (you can use most dry cookies/biscuits for the crumbs for the graham cracker crust recipe, like speculoos cookies, chocolate wafer crumbs (Oreo crumbs), or even social tea biscuits).
• This recipe calls for Diamond Crystal fine Kosher salt. If using regular table salt, add half the amount or the recipe may be too salty!
• For the cream cheese, use full-fat cream cheese sold in block form. Do not use whipped, light, or spreadable cream cheese as these products may have more water or fat.
• You can flavour the cheesecake filling with vanilla bean paste (preferred) or vanilla extract. You could also scrape a vanilla bean (or half a large bean) and add that to the filling instead.
• For the cardamom, use freshly ground green cardamom (as finely ground as you can in a spice grinder or with a mortar and pestle). Or buy ground cardamom. Make sure it is fresh. For the best flavour, buy new spices. Don't use old spices!
• Use a water bath made from a roasting pan and boiling water to bake the cheesecake. Make sure to wrap the springform pan in three layers of aluminum foil to prevent water from seeping into the pan and to prevent the crust from getting soggy. Alternatively, you could use a 9-inch round cake pan with 3-inch sides, making sure to line the bottom with parchment paper. You will have to flip the cheesecake onto a parchment paper-lined board, upside-down, to get it out of the pan, which may ruin the smooth finish on top. 

Nutrition

Calories: 521kcal | Carbohydrates: 41g | Protein: 8g | Fat: 37g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 149mg | Sodium: 371mg | Potassium: 306mg | Fiber: 1g | Sugar: 31g | Vitamin A: 1319IU | Vitamin C: 0.1mg | Calcium: 101mg | Iron: 2mg

The post Coffee Cheesecake With Cardamom appeared first on The Bake School.

Some people like to serve pie at Thanksgiving (like this pumpkin pie without evaporated milk or a maple bourbon sweet potato pie). Others prefer to bake a pumpkin cheesecake instead!

This is my version of baked pumpkin cheesecake. I always stick to the same ratio (roughly) for baked cheesecake fillings. As you may notice, this recipe is very similar to my baked vanilla cheesecake and the delicious coffee cheesecake with cardamom.

Ingredients To Make Baked Cheesecake With Pumpkin Purée

Here's what you need to make a pumpkin-flavoured cheesecake:

• pumpkin—you can use canned pumpkin purée or strained homemade pumpkin purée (water removed). Do not use canned pumpkin pie filling which has spices and other additives that will affect the taste.
• sugar—I used white sugar in the crust and the filling, but light brown sugar would also work
• eggs—I bake with large eggs. If you use eggs of a different size, this may affect the texture and set of the pumpkin cheesecake filling
• cream cheese—use Philadelphia full-fat cream cheese sold in blocks. In Canada, each block is 250 grams. Do not use whipped cream cheese or spreadable cream cheese. Do not use low-fat cream cheese.
• pumpkin spice mix—this is also called pumpkin pie spice. You can make a homemade version by combining cinnamon, ginger, nutmeg, cloves, and/or allspice.
• butter—use unsalted butter for the crust. If using salted, you may want to add less salt to the crust.
• vanilla—you can use either vanilla extract or vanilla bean paste (equal amounts)
• graham cracker crumbs—use store-bought or homemade graham crackers for the crumb crust.

Please see the recipe card for the exact ingredients and quantities.

Substitutions and Variations

Here are a few ways you may want to change the recipe:

• Sweet potato - instead of pumpkin purée, you can try using sweet potato purée.
• Squash - you can use any mashed sweet squash for this cheesecake. I find kabocha squash is very flavourful. Make sure to strain the homemade purée through a cheesecloth to remove any excess moisture in the filling.
• Graham cracker cookie alternatives - the cookie crust can be made with social tea biscuits or chocolate wafers. You can also use speculoos.
• Sour cream - you can replace 250 grams (1 block) of cream cheese with 250 mL (1 cup) of full-fat sour cream (14 % fat)

With any substitution, you may have to do some testing and tweaking to get the dessert just right with your changes!

How To Make a Pumpkin-Flavoured Cheesecake

You can make the cheesecake filling in either a large food processor or a stand mixer with the paddle attachment. The goal is to create a smooth filling without incorporating too much air so that the filling doesn't expand and crack as it bakes and cools. If you use a large food processor, the volume will likely exceed the maximum fill line, so beware of leaks. Use a stand mixer if you are worried about spills.

Step 1—Start by combining the blocks of cream cheese in either a food processor (image 1) or stand mixer fitted with paddle attachment. Blend them together until smooth and creamy (image 2), scraping down the sides as needed with a spatula and adding the granulated sugar partway through. Add the pumpkin spice mix and vanilla (image 3) and the pumpkin purée (image 4) and mix until the filling is even and smooth.

Step 2—Mix in the eggs, one at a time (image 5), then strain the mixture into a bowl (image 6). Pour the pumpkin cheesecake filling over a baked 9-inch graham cracker crust in a springform pan (image 7).

Tip—Make a graham cracker crumb crust and bake it before making the filling. Wrap the springform pan in two layers of foil after baking the crust to prevent moisture from getting into the pan when we set it in a water bath to bake the filling.

Step 3—Place the foil-wrapped cheesecake pan in a roasting pan and fill it with boiling water carefully (image 8).

Step 4—Bake the cheesecake until the edges are set, but the centre jiggles ever so slightly (image 10). Cool the cheesecake for 2 hours in the oven, propping the door open with a wooden spoon (image 11).

The cheesecake should not have any cracks at this point (image 12) if you cooled it slowly. If you use a thermometer to monitor the baking, the hole created in the centre to check the temperature may result in a crack.

Cool the cheesecake in the fridge overnight.

Hint: If your cheesecake develops a crack, hide it under a thick layer of lightly sweetened whipped cream or, even better, maple whipped cream! Nobody will notice it!

Storage

Store cheesecake in the refrigerator, lightly covered. You can also freeze it, though I'd recommend freezing it without the whipped cream on top if you choose this.

You can make this pumpkin cheesecake a day or two ahead of serving it, which makes it a great Thanksgiving dessert because it doesn't require the oven on the big day!

Serving Suggestions

I love this pumpkin cheesecake topped with lightly-sweetened whipped cream, but you can also serve it plain or with some cardamom ice cream or spiced chai ice cream. It's also great with salted caramel sauce! Yum!

Other Pumpkin Recipes

If it's pumpkin spice season, here are a few pumpkin baking recipes to try:

If you tried this recipe for baked pumpkin cheesecake (or any other recipe on my website), please leave a ⭐ star rating and let me know how it went in the comments below. I love hearing from you!

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Baked Pumpkin Cheesecake

Learn how to make the best baked pumpkin cheesecake with this easy recipe. This is a classic pumpkin-flavoured cheesecake made with a graham cracker crumb crust, pumpkin purée and pumpkin spice mix, baked in a water bath to create a delicious flat, smooth cheesecake with no cracks.

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 1 hour hour 35 minutes minutes

Chill time 4 hours hours

Total Time 6 hours hours 5 minutes minutes

Servings 12

Calories 504kcal

Author Janice Lawandi

Equipment

• 9-in springform
• roasting pan

Ingredients

Baked Graham Cracker Crust For 9-inch Cheesecakes

• 150 grams graham cracker crumbs
• 26 grams granulated sugar
• 0.625 mL Diamond Crystal fine kosher salt
• 58 grams unsalted butter melted

Vanilla Bean Cheesecake Filling

• 1 kg Philadelphia cream cheese (full fat, regular) use the block kind (see note), softened
• 250 grams granulated sugar
• 426 grams pumpkin purée
• 12.5 mL pumpkin spice mix
• 10 mL vanilla extract
• 4 large egg(s)
• boiling water to create the water bath in the roasting pan
• sweetened whipped cream optional but makes a nice garnish

Metric - US

Instructions

• Preheat the oven to 350 °F (175 °C). Line a 9-inch springform pan with parchment paper. Boil a whole kettle of water (1.75–2 L).
• In a medium bowl, combine the graham cracker crumbs, 26 grams of sugar (2 tbsp) and salt. Mix them together with a fork.
• Pour the melted over top and stir well until all the ingredients are moistened and the mixture begins to clump.
• Transfer the crust mixture to your prepared pan and spread it out from edge to edge in an even layer, flattening and pressing it out with a flat-bottomed glass to create a smooth, tight crust.
• Bake the crust until the edges just begin to brown (10–15 minutes). Take out of the oven and let cool.
• Drop the oven temperature to 325 °F (165 °C).
• Wrap the outside of the cheesecake pan in three layers of foil so that it is well protected.
• Prepare the cheesecake filling by creaming the blocks of cream cheese together until smooth and creamy, then mix in the sugar.
• Add the pumpkin purée, spices, and vanilla, and mix in.
• Mix in the eggs, one at a time, only adding the next egg when the previous one has been completely incorporated.
• Strain the filling to remove any lumps if necessary, then pour it over your baked cheesecake crust.
• Place the foil-wrapped cheesecake pan in the roasting pan and pour water in the roasting pan (making sure to avoid splashing the cheesecake filling!). Fill with enough water to come halfway up the cheesecake pan.
• Place the roasting pan in the oven, carefully, and bake the cheesecake until set but the centre remains a little jiggly (this takes about 75 minutes for me).
• Turn the oven off when the cheesecake is done baking and prop the oven door slightly to allow the oven to slowly cool down. Leave the cheesecake in the oven with the door propped open for about 2 hours to cool completely.
• Take the cheesecake out of the water bath and transfer it to the fridge to chill for at least 4 hours, if not overnight, before slicing and serving.

Notes

• For the crust, I prefer to use graham cracker crumbs but this will also work with speculoos cookies, chocolate wafer crumbs (Oreo crumbs), or even social tea biscuits. Use any dry cookies/biscuits for the crumbs.
• I bake with Diamond Crystal fine kosher salt. If using table salt, add half the amount or the recipe may be too salty. 
• For the cream cheese, use full-fat cream cheese sold in block form. Do not use whipped, light, or spreadable cream cheese as these products may have more water or fat.
• You can flavour the cheesecake filling with vanilla bean paste (preferred) or vanilla extract. You could also scrape a vanilla bean (or half a large bean) and add that to the filling instead.
• Use a water bath made from a roasting pan and boiling water to bake the cheesecake. Make sure to wrap the springform pan in three layers of aluminum foil to prevent water from seeping into the pan and to prevent the crust from getting soggy. Alternatively, you could use a 9-inch round cake pan with 3-inch sides, making sure to line the bottom with parchment paper. You will have to flip the cheesecake onto a parchment paper-lined board, upside-down, to get it out of the pan, which may ruin the smooth finish on top. 

Nutrition

Calories: 504kcal | Carbohydrates: 40g | Protein: 8g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 149mg | Sodium: 393mg | Potassium: 231mg | Fiber: 2g | Sugar: 30g | Vitamin A: 6845IU | Vitamin C: 2mg | Calcium: 112mg | Iron: 1mg

The post Baked Pumpkin Cheesecake appeared first on The Bake School.

I love to bake this cheesecake year-round, but especially during berry season, serving it with fresh berries and lightly sweetened whipped cream. This no-fail recipe creates a classic vanilla cheesecake that has the perfect texture and never cracks!

This is a simple variation of the pumpkin cheesecake bonus recipe featured in the All About Pumpkin bundle and this coffee cardamom cheesecake.

Ingredients

The secret to baking the perfect cheesecake is using the right ingredients and the best baking techniques. For a vanilla cheesecake, the ingredients are simple, but here's what you need to know:

• graham cracker crumbs—use pre-ground crumbs or grind graham crackers into fine crumbs. Use the same weight of whole graham crackers
• butter—I used unsalted butter for the crust. If using salted, omit the salt in the crust
• cream cheese—use blocks of full-fat cream cheese, preferably Philadelphia brand. In Canada, each block weighs 250 grams, and this recipe calls for four blocks or 1 kg of cream cheese. Do not use low-fat, whipped or spreadable cream cheese!
• sugar—I used white granulated sugar for the crust and filling to ensure the sugar doesn't interfere with the vanilla flavour of the cheesecake filling
• eggs—I bake with large eggs. Don't use smaller or extra large eggs as this may impact the texture of the filling
• salt—I use Diamond Crystal fine kosher salt in all my recipes. If using regular table salt, add half the amount.

Please see the recipe card for the exact ingredients and quantities.

Substitutions and Variations

This is a straightforward recipe for a vanilla bean cheesecake. Here are a few ways you can change it:

• Sour cream variation: Some people like to add sour cream to their cheesecake fillings for more tang. Replace one block (250 grams) of cream cheese with 1 cup (250 mL) of sour cream or, alternatively, you can add a cup of sour cream to this recipe and increase the number of eggs to 5 large eggs instead of 4. Either way works!
• Cookie crumb alternatives: you can use graham cracker crumbs from the store or grind up graham crackers or Teddy Grahams in the food processor. You can also use chocolate wafer crumbs or whole Oreos for an Oreo cookie crust or social tea biscuits for a vanilla crust.
• Gluten-free—use gluten-free graham crackers for the crust if you'd like to make a gluten-free cheesecake.

With any substitutions, you may have to adjust baking times and do further testing.

Instructions

To make a cheesecake from scratch, first you bake the graham cracker crust, and then you mix the filling and bake the cheesecake in a water bath. Here's how it's done:

Step 1—Combine the graham cracker crumbs, sugar and salt (if using) in a bowl (image 1) and stir them before adding the melted butter (image 2). Mix everything together until the ingredients begin to clump together (image 3).

Step 2—Transfer the crust mixture to a prepared springform pan (image 4) and spread it out, pressing it down to even it out (image 5).

Tip: If you don't have a 9-inch (23 cm) springform pan, you can use a 9-inch round cake pan with tall, 3-inch sides, making sure to line the bottom with parchment paper. You will have to flip the cheesecake onto a parchment paper-lined board, upside-down, to get it out of the pan, which may ruin the smooth finish on top

Step 3—Once you have a smooth, even crust (image 6), you bake the crust until the edges just begin to brown a little (image 7). The difference is subtle but you can tell the crust has baked enough when the edges are lightly browned and pulling away from the sides of the pan.

Step 4—While the crust is baking and cooling, mix the filling by combining the cream cheese, sugar and vanilla bean paste (image 8) and mixing it until smooth before adding the eggs, one at a time, mixing well with each addition (image 9). If you find your filling is lumpy, you can pass it through a strainer with the help of a whisk to press it through (image 10) to create a smooth cheesecake filling (image 11).

Tip: Rather than incorporate too much air in the filling trying to smooth out the lumps of cream cheese, instead we strain the filling. This way you ensure the smoothest texture without too much air, which can expand and cause the filling to crack.

Step 5—Transfer the cheesecake filling to the baked crust (image 12), smoothing the surface with an offset spatula (image 13).

Tip: Make sure to wrap the springform pan in 3 layers of foil to protect the crust and prevent water from leaking into the springform. As an alternative to the foil, you can try a roasting bag (the kind used for turkeys!).

Step 6—Place the cheesecake pan in a deep roasting pan and pour boiling water to come up halfway (image 14). Bake until set with a slight jiggle in the middle (image 15).

Hint: To prevent the cheesecake from baking too quickly and cracking, which will cause the edges to brown and the centre to rise up and fall, we use a water bath. The water bath insulates the edges of the cheesecake, promoting a flat, even bake. Cake strips may also do this adequately well. We also slowly cool the cheesecake in the oven to prevent temperature shock that can also cause cracks to form.

Storage

Chill the cheesecake overnight in the refrigerator to ensure it is cold before slicing and serving. I like to chill the cheesecake overnight in the pan before unmoulding to slice and serve the cake.

Store any leftovers in the fridge. I've also frozen whole or slices of cheesecake for up to a month. This works quite well, slowly defrosting the slices in the fridge overnight before serving.

Cheesecake Filling Ratio For Scaling Up And Down

I like to bake my cheesecakes in a 9-inch (23 cm) springform pan to serve a crowd. If you want to scale it down, remember that for every block of cream cheese (250 grams) you use, you need 1 large egg and 50 grams (¼ cup) of sugar.

If you'd like to bake this vanilla cheesecake recipe in a 6-inch (15.2 cm) springform instead of a 9-inch (23 cm) pan, you will need a little less than half the recipe. I suggest making a half batch with two blocks of cream cheese and 2 eggs, baking the excess cheesecake filling in a muffin pan.

If you'd like to bake a classic cheesecake in a 12-inch (30.5 cm) springform pan, you will need to multiply the recipe by 1.75, so for the filling, you will need 7 blocks of cream cheese and 7 eggs. You will need more crust as well (make 1.75 times the recipe).

What To Serve With Cheesecake

Looking for what to serve with your cheesecake? Here are my suggestions for cheesecakes toppings, which also work for disguising cracks, should your cheesecake need it:

• lightly sweetened whipped cream is always a good idea
• rhubarb compote
• jam, for example, strawberry jam or blueberry jam
• salted caramel sauce

If you tried this recipe for the best baked cheesecake (or any other recipe on my website), please leave a ⭐ star rating and let me know how it went in the comments below. I love hearing from you!

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Baked Cheesecake

Learn how to make the best baked cheesecake with this easy recipe. This is a classic vanilla cheesecake made with a graham cracker crumb crust and vanilla bean paste, baked in a water bath to create a delicious flat, smooth cheesecake with no cracks.

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 1 hour hour 35 minutes minutes

Chill time 4 hours hours

Total Time 6 hours hours 5 minutes minutes

Servings 12

Calories 473kcal

Author Janice Lawandi

Equipment

• 9-in springform
• roasting pan

Ingredients

Baked Graham Cracker Crust For 9-inch Cheesecakes

• 150 grams graham cracker crumbs
• 26 grams granulated sugar
• 0.625 mL Diamond Crystal fine kosher salt
• 58 grams unsalted butter melted

Vanilla Bean Cheesecake Filling

• 1 kg Philadelphia cream cheese (full fat, regular) use the block kind (see note), softened
• 200 grams granulated sugar
• 15 mL vanilla bean paste
• 4 large egg(s)
• boiling water to create the water bath in the roasting pan

Metric - US

Instructions

• Preheat the oven to 350 °F (175 °C). Line a 9-inch springform pan with parchment paper. Boil a full kettle of water (1.75–2 L)
• In a medium bowl, combine the graham cracker crumbs, 26 grams of sugar (2 tbsp) and salt. Mix them together with a fork.
• Pour the melted over top and stir well until all the ingredients are moistened and the mixture begins to clump.
• Transfer the crust mixture to your prepared pan and spread it out from edge to edge in an even layer, flattening and pressing it out with a flat-bottomed glass to create a smooth, tight crust.
• Bake the crust until the edges just begin to brown (10–15 minutes). Take out of the oven and let cool.
• Drop the oven temperature to 325 °F (165 °C).
• Wrap the outside of the cheesecake pan in three layers of foil so that it is well protected.
• Prepare the cheesecake filling by creaming the blocks of cream cheese together until smooth and creamy, then mix in the sugar and vanilla bean paste.
• Mix in the eggs, one at a time, only adding the next egg when the previous one has been completely incorporated.
• Strain the filling to remove any lumps if necessary, then pour it over your cheesecake crust.
• Place the foil-wrapped cheesecake pan in the roasting pan and pour water in the roasting pan (making sure to avoid splashing the cheesecake filling!). Fill with enough water to come halfway up the cheesecake pan.
• Place the roasting pan in the oven, carefully, and bake the cheesecake until set but the centre remains a little jiggly (this takes about 75 minutes for me).
• Turn the oven off when the cheesecake is done baking and prop the oven door slightly to allow the oven to slowly cool down. Leave the cheesecake in the oven with the door propped open for about 2 hours to cool completely.
• Take the cheesecake out of the water bath and transfer it to the fridge to chill for at least 4 hours, if not overnight, before slicing and serving.

Notes

• For the crust, I prefer to use graham cracker crumbs but this will also work with speculoos cookies, chocolate wafer crumbs (Oreo crumbs), or even social tea biscuits. Use any dry cookies/biscuits for the crumbs.
• I bake with Diamond Crystal fine kosher salt. If using table salt, add half the amount or the recipe may be too salty. 
• For the cream cheese, use full-fat cream cheese sold in block form. Do not use whipped, light, or spreadable cream cheese as these products may have more water or fat.
• You can flavour the cheesecake filling with vanilla bean paste (preferred) or vanilla extract. You could also scrape a vanilla bean (or half a large bean) and add that to the filling instead.
• Use a water bath made from a roasting pan and boiling water to bake the cheesecake. Make sure to wrap the springform pan in three layers of aluminum foil to prevent water from seeping into the pan and to prevent the crust from getting soggy. Alternatively, you could use a 9-inch round cake pan with 3-inch sides, making sure to line the bottom with parchment paper. You will have to flip the cheesecake onto a parchment paper-lined board, upside-down, to get it out of the pan, which may ruin the smooth finish on top. 

Nutrition

Calories: 473kcal | Carbohydrates: 33g | Protein: 8g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 149mg | Sodium: 382mg | Potassium: 152mg | Fiber: 0.4g | Sugar: 25g | Vitamin A: 1319IU | Calcium: 99mg | Iron: 1mg

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