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Million Dollar Cream Cheese Cake

Classic creamy cheesecake with a buttery graham cracker crust, subtly zesty with lemon juice, perfect for any occasion and crowd-pleasing dessert.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • graham cracker crumbs forms the crunchy buttery base
  • unsalted butter melted to bind the crust
  • granulated sugar sweetens the crust
For the Filling
  • cream cheese softened for smooth batter
  • eggs adds structure while keeping creamy
  • sour cream makes filling smooth and tangy
  • heavy cream makes filling smooth and tangy
  • vanilla extract for warm inviting flavor
  • fresh lemon juice brightens the whole cake

Equipment

  • 9-inch Springform Pan
  • Mixer
  • Large Roasting Pan
  • Mixing Bowls
  • Spatula

Method
 

  1. Step 1: Preheat oven to 325°F (165°C). Grease a 9-inch springform pan and wrap the outside with two layers of heavy-duty foil to prevent water leaks during the water bath.
  2. Step 2: Mix graham cracker crumbs, melted butter, and sugar until it resembles wet sand. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
  3. Step 3: Beat softened cream cheese on low speed until smooth and creamy, scraping down the bowl sides as needed.
  4. Step 4: Gradually add sugar, mixing on low until fully incorporated and the batter is light and fluffy. Avoid overmixing.
  5. Step 5: Add eggs one at a time, blending gently after each addition to prevent cracks and maintain silky texture.
  6. Step 6: Mix in sour cream, heavy cream, vanilla extract, and fresh lemon juice just until combined. Do not overmix.
  7. Step 7: Pour filling over crust and smooth the top with a spatula.
  8. Step 8: Place springform pan inside a larger roasting pan. Pour hot water into the outer pan until it reaches halfway up the sides of the springform pan to create a water bath.
  9. Step 9: Bake for 60–70 minutes until edges are set but center still jiggles slightly when shaken gently.
  10. Step 10: Turn off oven, crack oven door open, and let cheesecake cool inside for about 1 hour to prevent cracking.
  11. Step 11: Remove cheesecake from water bath and cool completely on the counter.
  12. Step 12: Refrigerate for at least 6 hours or preferably overnight to allow flavors to meld and texture to set.

Notes

Swap graham crackers for digestive biscuits or vanilla wafers for a different crust flavor. Add fruit toppings or chocolate chips after baking for variety. Use almond extract instead of vanilla for a nutty aroma. Store covered in the fridge up to 5 days or freeze slices for up to 2 months.