Joanna Gaines Classic Cheesecake Recipe - Delish Sides (2024)

Joanna Gaines cheesecake is my favorite dessert ever, and it’s delicious. This cheesecake recipe is a super tatsy because of its smooth consistency, ideal sweetness, and ageless appeal. Made carefully to satiate your sweet tooth and show how much love you have put into it.

Try Other Cheesecake Recipes:

• Jamie Oliver Baileys Cheesecake
• Ina Garten Pumpkin Cheesecake
• Bobby Flay Cheesecake Recipe

What Is Joanna Gaines Classic Cheesecake Recipe?

Joanna Gaines cheesecake is a rich and creamy dessert made with a graham cracker crust and a smooth filling of cream cheese, sour cream, sugar, vanilla extract, and eggs. It is baked until set, cooled, and then chilled before serving.

Joanna Gaines Cheesecake Ingredients

The Graham Cracker Crust Ingredients:

• 1 and 1/2 cups (180 grams) crushed graham cracker crumbs
• 1/3 cup (65 grams) granulated sugar
• 5 tablespoons (70 grams) unsalted butter, melted

The Cheesecake Filling Ingredients:

• 32 ounces brick-style cream cheese softened to room temperature
• 1 cup (230 grams) full-fat sour cream room temperature
• 1 cup (200 grams) granulated sugar
• 2 teaspoons pure vanilla extract
• 4 large eggs room temperature

How To Make Joanna Gaines Cheesecake

To Make The Graham Cracker Crust:

1. Put in a preheated 325°F. In a medium-sized mixing bowl, toss together the graham cracker crumbs and granulated sugar. To the dry ingredients, add the melted butter and stir until the mixture is uniformly moist.
2. Put the mixture in a 9-inch springform pan and pack it down as evenly as possible. Ten minutes at 325°F followed by removal and slight cooling before filling.

To Make The Cheesecake Filling:

1. Set a large pot of water to boil for the water bath before getting started with the filling.
2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the cream cheese on low-medium speed until smooth.
3. Add the sour cream and mix until fully combined, stopping to scrape down the sides of the bowl as needed.
4. Then add the granulated sugar and pure vanilla extract and mix until well combined.
5. In a separate small mixing bowl, lightly beat the eggs. Add the beaten eggs to the mixing bowl with the cheesecake filling and mix on low speed until just combined.
6. Use a rubber spatula to turn the filling a few times to make sure everything is fully mixed together. Set aside.
7. Wrap the springform pan with the pre-baked graham cracker crust in aluminum foil, then place into a large oven bag. Fold the oven bag down the sides of the springform pan.
8. Pour the cheesecake filling into the springform pan and smooth it out into one even layer. Tap the pan on the counter a couple of times to bring any air bubbles to the top, then use a toothpick or skewer to remove any large air bubbles and smooth them out.
9. Add the boiling water you started before the filling to a large roasting pan until it is about 1-inch deep. Carefully place the wrapped springform pan into the roasting pan.
10. Transfer the roasting pan with the cheesecake to the oven and bake at 325°F (163°C) for 60-65 minutes or until the edges of the cheesecake are set and the center is still slightly jiggly. Turn the oven off, crack the oven door slightly, and allow the cheesecake to cool in the warm oven for 1 hour.
11. After the cheesecake has cooled for 1 hour in the oven, remove it from the oven and transfer to a wire rack to cool completely. Once cooled, cover tightly and transfer to the refrigerator to chill for 5-6 hours or overnight.
12. Run a thin knife around the outside of the cheesecake to loosen it from the pan, carefully release the springform pan, then slice into pieces, serve, and enjoy!

RecipeTips:

• Use high-quality ingredients:Since cheesecake has a simple flavor profile, using good-quality cream cheese, sour cream, and vanilla extract can make a significant difference in the taste and texture of the final product.
• Prepare the ingredients properly:Ensure that all the ingredients are at room temperature, especially the cream cheese, sour cream, and eggs. This will help prevent lumps and ensure a smooth and creamy texture in the filling.
• Use a food processor for the graham cracker crust:For a finer and more even texture, you can use a food processor to crush the graham crackers into crumbs. This will result in a better crust consistency.
• Press the crust firmly:When pressing the graham cracker crust into the springform pan, use the bottom of a glass or measuring cup to press it firmly and evenly into the bottom and slightly up the sides of the pan. This will help the crust hold together and provide a stable base for the cheesecake.

What Pairs Well With Cheesecake?

Cheesecake can be served with fresh berries, fruit sauces or coulis, whipped cream, chocolate ganache, caramel or butterscotch sauce, and nuts. These accompaniments add contrasting flavors and textures, enhancing the overall taste experience of the cheesecake.

How To Store Cheesecake

• In the fridge:Cover the cheesecake tightly with plastic wrap and store for up to 5-7 days.
• In the freezer:Wrap tightly cheesecake with plastic wrap and place in a freezer-safe container, and freeze for up to 2 to 3 months. Thaw in the refrigerator before serving.

See Also

Magnolia Bakery’s Cupcakes RecipeJoanna Gaines Bread Pudding Recipe - Delish SidesBanana Cream Pie Recipe - ZoëBakesI Made Joanna Gaines' Peanut Butter Balls Recipe—Here's What I Thought

Why Is My Cheesecake Crust Not Sticking Together?

If your cheesecake crust is not sticking together, it can be because you didn’t use enough melted butter. The butter helps bind the crumbs together.

Can I Make This Cheesecake Without A Water Bath?

Yes, you can make a cheesecake without a water bath. While a water bath helps to create a gentle and even heat around the cheesecake, it is not absolutely necessary.

Can I Use A Different Type Of Crust For The Cheesecake?

Yes, you can use a different type of crust if you prefer. While the recipe suggests a graham cracker crust, you can experiment with other types of crusts, such as cookie crusts , nut crusts, or even pastry crusts.

How To Know When A Cheesecake Is Done?

A cheesecake is done when the edges are set and slightly puffed up, while the center still has a slight jiggle.

Try Other Joanna Gaines Dessert Recipes:

• Joanna Gaines Cinnamon Squares
• Joanna Gaines Tres Leche Cake
• Joanna Gaines Carrot Cake

See Also

I Made Joanna Gaines' Peanut Butter Balls Recipe—Here's What I Thought

Joanna Gaines Classic Cheesecake Recipe

Author: Imen Dridi Cooking Method:Baking Cuisine:American Courses:Dessert

Difficulty:BeginnerPrep time:1 hour Cook time:1 hour Rest time: minutesTotal time: 2 minutesServings:8 servingsCalories:401 kcal Best Season:Summer

Description

Joanna Gaines cheesecake is my favorite dessert ever, and it’s delicious. This cheesecake recipe is a super tatsy because of its smooth consistency, ideal sweetness, and ageless appeal. Made carefully to satiate your sweet tooth and show how much love you have put into it.

Joanna Gaines Cheesecake Ingredients

The Graham Cracker Crust Ingredients:

• 1 and 1/2 cups (180 grams) crushed graham cracker crumbs
• 1/3 cup (65 grams) granulated sugar
• 5 tablespoons (70 grams) unsalted butter, melted

The Cheesecake Filling Ingredients:

• 32 ounces brick-style cream cheese softened to room temperature
• 1 cup (230 grams) full-fat sour cream room temperature
• 1 cup (200 grams) granulated sugar
• 2 teaspoons pure vanilla extract
• 4 large eggs room temperature

How To Make Joanna Gaines Cheesecake

To Make The Graham Cracker Crust:

1. Put in a preheated 325°F. In a medium-sized mixing bowl, toss together the graham cracker crumbs and granulated sugar. To the dry ingredients, add the melted butter and stir until the mixture is uniformly moist.
2. Put the mixture in a 9-inch springform pan and pack it down as evenly as possible. Ten minutes at 325°F followed by removal and slight cooling before filling.

To Make The Cheesecake Filling:

3. Set a large pot of water to boil for the water bath before getting started with the filling.
4. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the cream cheese on low-medium speed until smooth.
5. Add the sour cream and mix until fully combined, stopping to scrape down the sides of the bowl as needed.
6. Then add the granulated sugar and pure vanilla extract and mix until well combined.
7. In a separate small mixing bowl, lightly beat the eggs. Add the beaten eggs to the mixing bowl with the cheesecake filling and mix on low speed until just combined.
8. Use a rubber spatula to turn the filling a few times to make sure everything is fully mixed together. Set aside.
9. Wrap the springform pan with the pre-baked graham cracker crust in aluminum foil, then place into a large oven bag. Fold the oven bag down the sides of the springform pan.
10. Pour the cheesecake filling into the springform pan and smooth it out into one even layer. Tap the pan on the counter a couple of times to bring any air bubbles to the top, then use a toothpick or skewer to remove any large air bubbles and smooth them out.
11. Add the boiling water you started before the filling to a large roasting pan until it is about 1-inch deep. Carefully place the wrapped springform pan into the roasting pan.
12. Transfer the roasting pan with the cheesecake to the oven and bake at 325°F (163°C) for 60-65 minutes or until the edges of the cheesecake are set and the center is still slightly jiggly. Turn the oven off, crack the oven door slightly, and allow the cheesecake to cool in the warm oven for 1 hour.
13. After the cheesecake has cooled for 1 hour in the oven, remove it from the oven and transfer to a wire rack to cool completely. Once cooled, cover tightly and transfer to the refrigerator to chill for 5-6 hours or overnight.
14. Run a thin knife around the outside of the cheesecake to loosen it from the pan, carefully release the springform pan, then slice into pieces, serve, and enjoy!