Cheesecake

5 from 5 votes

This classic cheesecake recipe can served plain or with your favorite toppings, like cherries. A graham cracker crust is filled with a rich and creamy filling before being baked and chilled.

Prep Time15

Cook Time3

Chill Time8

Total Time11 15

Course: Dessert

Cuisine: American

Keyword: Cheesecake Recipe

Servings:

Calories: 625kcal

Ingredients

Crust

2 cups graham cracker crumbs
4 tablespoons sugar
4 tablespoons butter, melted

Filling

32 ounces full fat cream cheese, room temperature (four 8-ounce packages)
1½ cups sugar
3 teaspoons vanilla
6 large eggs, room temperature
½ cup sour cream, room temperature

Instructions

Preheat oven to 375°F.
Tear two big pieces of heavy-duty aluminum foil. Using a 9-inch springform pan set the pan on the foil and bring the foil up around the sides of the pan. Repeat with the second piece of foil. This is to ensure no leakage from the water bath.
Grease the springform pan very well with cooking spray.
Mix together the crust ingredients and press into the prepared pan.
Bake in the oven on the middle rack for 10 minutes. Remove and set aside.
Reduce oven temperature to 325°F.
Start some water to boil on the stove.
In a large mixing bowl mix the cream cheese and sugar until smooth. Scrape the sides of the bowl as you go and the bottom to make sure it is all mixed in.
Add vanilla and beat on low speed until combined.
Add eggs one at a time beating slowly after each egg and scraping sides of the bowl.
Mix in the sour cream making sure it is mixed evenly.
Pour the filling into the prepared pan into the crust. Tap the pan a couple of times on the counter to remove any air bubbles.
Place the cheesecake into the roasting pan and place the roasting pan into the oven on the middle rack.
Pour boiling water into the roasting pan until it comes up about one inch on the side of the cheesecake pan.
Bake until cheesecake is set, about 1 hour and 30 minutes. The cake should not look like a liquid but will wobble just a bit in the pan when nudged. It will continue to cook as it cools.
At the end of the one hour and 30 minutes turn off the oven and crack the oven door a bit (1 to 2 inches at most) and leave the cheesecake to sit in the oven for at least an hour.
After the cheesecake has cooled for the hour (or more) remove the pan with the water and cheesecake from the oven and remove the cheesecake from the water bath.
Remove the foil from around the pan.
Run a knife with a thin blade around the sides of the cheesecake to make sure it is not sticking to the sides of the pan (which would cause cracks in the cheesecake as it cools).
Cover with plastic wrap and place in the refrigerator for at least 8 hours or overnight.

Notes

If you can't get graham cracker crumbs, you can make your own by running graham crackers through a food processor or crushing them in a Ziploc bag with a rolling pin until they are fine crumbs.
Make sure all your ingredients are room temperature before mixing to help keep your filling consistency smooth and creamy.
Use the low speed on your mixer to help prevent adding air bubbles to your filling.
Be sure to bake low and slow, rushing this recipe will lead to cracks on the surface of the cheesecake and a sad-looking cheesecake!
Use an extra sharp knife dipped in water between slices for beautiful, clean slices when you’re cutting to serve.

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