An almost foolproof Costco cheesecake copycat recipe to bake at home

Cheesecake, like risotto, is a dish that gets a bad rap for being hard to make and easy to mess up. Tips and tricks abound for making it “right” — avoiding cracks, a crumbly crust, or any number of other non-perfect things that can happen to cheesecake.

This particular version is almost foolproof and VERY delicious, with one rule: take your time, and let this process happen over two days. Properly cooling and chilling a cheesecake is one of the most important steps to ensure that it sets properly and slices cleanly.

Two more tips: Let the cream cheese get SUPER soft before starting this recipe, and wipe your knife between slices for tidy, unnecessarily Instagrammable slices. Enjoy!

Cheesecake with Sour Cream Topping

Prep: 20 minutes

Bake: 75 minutes

Serves: 6-8


  • 6 tablespoons melted butter
  • 3 tablespoons sugar
  • 1½ cups graham cracker crumbs


  • 3 8oz. packages cream cheese, full fat, very soft
  • 5 eggs, at room temperature
  • 1 cupsugar
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt


  • 1½ cups sour cream, full fat
  • ¼ cup sugar
  • 1 teaspoon vanilla

Preheat oven to 325F. Prepare a springform pan with cooking spray and/or parchment, see notes below.

In a small bowl, combine the crust ingredients: melted butter, sugar, and graham crackers crumbs. Press the crust mixture firmly into the bottom of the prepared pan, pushing a little bit of the crust up the sides if you’d like (this is a personal aesthetic choice, go where the spirit leads you).

Filling ingredients for cheesecake with sour ceam topping

Separately, mix the filling ingredients (cream cheese, eggs, sugar, vanilla, salt) with a mixer on medium speed until combined and very smooth. For the cream cheese mixture over the crust.

Bake the cheesecake for 55-70 minutes (see note on timing) until just barely jiggly in the center. While the cheesecake bakes, whisk together the sour cream, sugar, and vanilla for the topping.

Remove the cheesecake from the oven and let it rest for 10 minutes (leave the oven on). This is an important step to let the cheesecake naturally deflate.

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