Vanilla Cheesecake Recipe – Creamy & Easy to Make
This classic vanilla cheesecake is rich, creamy, and smooth with a buttery graham cracker crust. It’s the perfect dessert for any occasion, whether you enjoy it plain or topped with fresh berries, caramel, or chocolate. This foolproof recipe includes step-by-step instructions to ensure a perfectly baked cheesecake every time—no cracks, no fuss, just pure indulgence!
Ingredients
- For the Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter melted
- For the Filling
- 24 oz cream cheese softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 1 tbsp pure vanilla extract
- 2 tbsp all-purpose flour optional, for stability
- ½ tsp salt
Instructions
- Prepare the CrustPreheat the oven to 325°F (160°C). In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool.
- Make the FillingBeat the softened cream cheese and sugar on low speed until smooth. Add the sour cream, vanilla extract, and flour. Mix until combined.
- Add the EggsAdd eggs one at a time, mixing on low just until incorporated. Avoid overmixing to prevent air bubbles.
- Bake the CheesecakePour the filling over the crust. Place the springform pan in a water bath (wrap the bottom in foil and set it in a larger pan with 1 inch of hot water). Bake for 60–70 minutes or until the edges are set but the center jiggles slightly.
- Cool the CheesecakeTurn off the oven and let the cheesecake cool inside for 1 hour with the door slightly open. Then, transfer it to the counter before refrigerating for at least 4 hours, preferably overnight.
- Serve and EnjoyCarefully remove the cheesecake from the pan. Slice and serve plain or with toppings like fresh berries, caramel, or whipped cream.
Notes
- Use full-fat ingredients for the creamiest texture.
- Prevent cracks by using a water bath and cooling the cheesecake slowly.
- Check for doneness by gently shaking the pan; the center should slightly jiggle.
- For a gluten-free version, use almond flour or gluten-free cookies for the crust.