Joanna Gaines Classic Cheesecake Recipe

This Joanna Gaines Classic Cheesecake is a real show stopper, perfect for a celebration or a holiday dessert table. It isn’t usually made with sour cream in the batter—many recipes stick to heavy cream—but we’ve added it here to give the filling a distinct tang and a velvety, dense texture that sets it apart. To make the crust extra flavorful, you can brown the butter before mixing it with the graham cracker crumbs. Not traditional, maybe, but very delicious.

Joanna Gaines Classic Cheesecake Recipe Ingredients

• The Graham Cracker Crust:
  • 1 1/2 cups graham cracker crumbs (about 12 full sheets)
  • 1/4 cup granulated sugar
  • 5 tablespoons unsalted butter, melted
• The Cheesecake Filling:
  • 32 ounces (4 blocks) full-fat brick cream cheese, softened to room temperature
  • 1 cup granulated sugar
  • 1 cup full-fat sour cream, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons fresh lemon juice (optional, but recommended)
  • 3 large eggs, at room temperature

How To Make Joanna Gaines Classic Cheesecake Recipe

1. Prep the oven and pan: Adjust your oven rack to the lower-middle position and preheat to 350°F (177°C). Wrap a 9-inch or 10-inch springform pan securely with 1-2 layers of heavy-duty aluminum foil to prepare it for the water bath later.
2. Make the crust: Pulse the graham crackers in a food processor until fine crumbs form. Pour into a bowl and stir in the sugar and melted butter until it resembles wet sand. Press this mixture firmly into the bottom and slightly up the sides of the ungreased springform pan. Use the bottom of a measuring cup to pack it down tight. Bake for 10 minutes. Remove and set aside.
3. Beat the cheese: In a large bowl or stand mixer with a paddle attachment, beat the softened cream cheese and granulated sugar on medium-high speed for about 2 minutes until completely smooth and creamy. Scrape down the bowl.
4. Add flavor and creaminess: Add the sour cream, vanilla extract, and lemon juice. Beat until fully combined and smooth.
5. Incorporate eggs: Reduce the mixer speed to medium. Add the eggs one at a time, beating just until each egg is combined. Stop mixing as soon as the last egg is incorporated. Over-mixing at this stage introduces air which causes cracks.
6. Assemble the bath: Boil a kettle of water. Place the foil-wrapped springform pan inside a large, deep roasting pan. Pour the cheesecake batter over the baked crust and smooth the top. Carefully pour the boiling water into the roasting pan until it reaches about 1 inch up the side of the springform pan.
7. Bake: Bake for 55–70 minutes. The cheesecake is done when the edges are set but the center still has a slight wobble (like Jell-O) when you tap the pan. If the top browns too fast, tent it with foil halfway through.
8. Cool down: Turn the oven off and crack the door open slightly. Let the cheesecake sit in the water bath inside the cooling oven for 1 hour. This slow cooling prevents cracks.
9. Chill: Remove from the oven and water bath. Remove the foil. Let it cool completely on a wire rack. Cover and refrigerate for at least 4 hours (preferably overnight) before slicing.

Recipe Tips

• Room Temperature Rule: You absolutely must have the cream cheese, sour cream, and eggs at room temperature. If they are cold, the batter will be lumpy, and you will be tempted to overbeat it to smooth it out, which leads to cracks.
• The Water Bath: Don’t skip it. The steam from the water bath keeps the air humid, preventing the top from drying out and cracking, and ensures the custard cooks gently and evenly without curdling.
• Don’t Overmix: Once the eggs are added, mix on low speed and stop immediately when combined. Whipping air into the eggs causes the cheesecake to puff up in the oven and then collapse and crack as it cools.
• The Clean Slice: To get those perfect, sharp edges on your slices, dip a sharp knife into hot water and wipe it clean between every single cut.

What To Serve With Joanna Gaines Classic Cheesecake Recipe

This Joanna Gaines Classic Cheesecake Recipe is a rich canvas that pairs with almost anything. For a classic contrast, top it with a bright Strawberry Compote or fresh raspberries. If you want something decadent, a drizzle of Salted Caramel Sauce and a dollop of whipped cream is perfection. For a holiday twist, serve it with sugared cranberries or a warm apple cinnamon topping. A strong cup of coffee is the essential beverage to cut through the dense, creamy filling.

How To Store Joanna Gaines Classic Cheesecake Recipe

• Refrigerate: Store the cheesecake in the springform pan (or transferred to a plate) covered tightly with plastic wrap in the refrigerator for up to 4 days.
• Freeze: This cheesecake freezes beautifully. Slice it, then wrap individual slices in plastic wrap and foil. Freeze for up to 3 months. Thaw in the refrigerator overnight or on the counter for 30 minutes.

Joanna Gaines Classic Cheesecake Recipe Nutrition Facts

• Calories: 450 kcal
• Fat: 32g
• Carbohydrates: 35g
• Protein: 8g

Nutrition information is estimated per slice (based on 12 slices).

FAQs

Try More Recipes:

• Joanna Gaines Peanut Butter Pie Recipe
• Joanna Gaines Chocolate Bundt Cake Recipe
• Joanna Gaines Buttermilk Pancakes Recipe