Vanilla Cheesecake
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A creamy vanilla cheesecake recipe made with a buttery graham cracker crust! This is the best cheesecake ever and I’ll walk you through how to make this recipe step by step so you get fantastic results!
I’ve shared quite a few cheesecake recipes on the blog (you can check out all 45 cheesecake recipes here) – like my chocolate cheesecake, lemon cheesecake, this pecan pie cheesecake recipe for the holidays, and the best ever Oreo cheesecake. But I’ve never just shared a traditional vanilla cheesecake.
You know the classic New York style cheesecake style that’s thick, creamy and oh so delicious? Yeah that kind. Well no longer! Today’s the day I share with you this perfect vanilla cheesecake recipe.
The key to a really good cheesecake is to make sure you use room temperature ingredients so you don’t have to overmix the filling which can lead to cracks. Bake at a low temperature in a pan of water (aka a water bath). You want to bake the cheesecake in a pan of hot water (similar to making creme brulee) so it’s baked low and slow. It’s that extra step that results in a smooth, creamy cheesecake with zero cracks on the top.
If you’ve been looking for the perfect cheesecake, look no further!
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See Also:
- No crust needed for this San Sebastian cheesecake (aka Basque cheesecake) that’s baked at a high temperature to give it’s signature burnt top!
- Craving cheesecake but not looking for a giant portion? Try my small batch cheesecake recipe baked in a loaf pan!
- This chocolate mint cheesecake is cheesecake perfection! Made with an Oreo cookie crust, chocolate chips and mint flavoring.
Why This Recipe Works
- Creamy cheesecake batter
- Buttery graham cracker base
- Top with fresh berries and whipped cream for a dessert everyone will love
- Perfect dessert for any holiday!
- Can easily freeze any leftovers!
Note: The entire recipe, with ingredient quantities and recipe directions can be found at the bottom of the page. Scroll to the bottom or click “Jump To Recipe” button at the top of the post.
Ingredients Needed
For the crust:
- 1 ½ cups (180 g) graham crackers (about 12) – You can also use digestive biscuits, Nilla wafers, or even Oreo cookies (I just omit the added sugar if using Oreo cookies.)
- Pinch salt
- 6 Tablespoons (85) unsalted butter, melted – You can also use salted butter.
- ¼ cup (57 g) packed light brown sugar – You can also use granulated sugar. If you ran out, make your own brown sugar!
For the cheesecake filling:
- 2 pounds (four 8-ounce blocks) cream cheese – I always use full fat cream cheese for my cheesecake batter. It gives a better, creamy, and silky smooth cheesecake. Also, choose blocks of cream cheese and not the tub types. Soften cream cheese at room temperature before using them. Follow the How To Soften Cream Cheese Guide.
- 1 1/2 cups (300 g) granulated white sugar
- pinch salt
- 2 teaspoons pure vanilla extract
- 2 teaspoons lemon juice
- 4 large eggs – Should be at room temperature. Try How To Get Room Temperature Eggs Fast.
- 2/3 cup (151 g) sour cream – Use full-fat sour cream for the best texture.
- 2/3 cup (160 g) heavy cream
How To Make This Vanilla Cheesecake Recipe
Make graham cracker crust
Prep oven. Preheat oven to 350°F (177°C), with rack in middle of oven.
Make cookie crust. Pulse the graham crackers in a food processor or blender until finely ground. Put the graham cracker crumbs in a large bowl, and stir in the salt, melted butter and brown sugar.
Assemble the crust. Press the crumb mixture firmly into the bottom of the pan and slightly up the sides of a 9 inch springform pan, using the bottom of a measuring cup (or you can use your fingers).
Bake the crust. Place the pan on a baking sheet and bake at 350°F (177°C) for 10 minutes. Remove from the oven and let cool.
Make cheesecake filling
Combine cream cheese and sugar. In the bowl of a stand mixer, fitted with a paddle attachment beat cream cheese until smooth, about 1-2 minutes, then beat in the granulated the sugar on medium speed until smooth and combined.
Add remaining ingredients. Add the salt and vanilla, beating after each addition.
Add the eggs, one at a time, beating for one minute after each addition.
Add the sour cream, beat until incorporated. Add heavy cream and beat until incorporated. Scrape down the sides of the bowl and along the bottom to make sure all of the cream cheese has been incorporated.
Bake the cheesecake
Lower the heat on the oven to 325°F (160°C).
Wrap springform pan. Wrap the outside of the springform pan in 3-4 layers of aluminum foil, ensuring none of the pan is exposed and any water can get jn. I also recommend then wrapping in a slow cooker liner. Or you can place the pan into a larger pan like a 10-inch cake pan then place the larger cake pan into a large roasting pan. I find if I use just tin foil water still gets in.
Prepare the water bath. Prepare pan and boiling water: Place the foil-wrapped springform pan in a large, high-sided roasting pan. Prepare 2 quarts of boiling water.
Pour filling into pan. Pour the cheesecake filling into the springform pan, over the graham cracker crust. Smooth the top with a rubber spatula.
Place in oven. Place the roasting pan with the springform pan in it, in the oven.
Add hot water. Carefully pour the hot water into the roasting pan, pouring until the water reaches halfway up the side of the springform pan.
Bake the cheesecake. Bake at 325°F (160°C) for 1 1/2 hours until the edges of the cheesecake are set and slightly golden brown, and the middle of the cheesecake is set but still slightly wobbly. If you notice the top is browning too quickly tent the top of the pan with tinfoil halfway through baking.
Allow cheesecake to cool in oven. Turn off the heat of the oven. Crack open the oven door and let the cake cool in the oven, as the oven cools, for another hour, which will help prevent the cheesecake from cracking.
Chill the cheesecake. Cover the top of the cheesecake with a paper towel (to help with condensation forming) and then cover in foil. Chill in the refrigerator for a minimum of 4 hours, or overnight.
- Use the right kind of Cream Cheese. I always use blocks of full-fat cream cheese for my cheesecake filling. Based on my experience of creating different cheesecakes, blocks of full-fat cream cheese give a smooth, silky, and creamy cheesecake. Don’t use the kind in the tub.
- Use softened soften cream cheese. You need the cream cheese at room temperature before you start mixing ingredients so you get a smooth filling.
- Wrap the springform pan well. You don’t want any water from the water bath to leak in and ruin the cheesecake and oreo crust. I like to wrap in a few layers of tin foil, and then wrap in a slow cooker liner. I’ve also used a silicone pan as well that’s also a great option. Read more here about what is a water bath?
- Bake in a water bath. A water bath, or also known as a bain marie, allows the cheesecake filling to cook slowly so you get a smooth filling and no cracks in the top of the cheesecake.
- Cool slowly. You need to let the cheesecake cool in the oven with the heat off and the door open. This will help prevent cracks in the top of the cheesecake.
Recipe Variations
- Add zest – Try adding a little lemon zest to the filling before baking.
- Make an Oreo crust – Make an Oreo cookie crust instead. I like to omit the sugar if doing so.
- Add a fun mix-in – Stir in some mini chocolate chips, or add a swirl of Nutella for a little fun flavor twist!
- Use vanilla bean paste – Opt for more vanilla flavor and beautiful flecks of vanilla and turn this into a vanilla bean cheesecake.
Serving Suggestions
When it comes to plain cheesecake the possibilities are endless. You can always top with just some fresh fruit, or cherries. I love making this fresh strawberry topping for my cheesecake and spoon over the top. And of course you can’t forget the homemade whipped cream!
But I also love drizzling on an easy chocolate ganache or salted caramel sauce! Or for a little zing, try serving with a homemade lemon curd!
Bake It Free
- Gluten Free – Simply swap the regular graham crackers for gluten free graham crackers. Or you can also try gluten free Oreos!
- Dairy Free – Use dairy free cream cheese and dairy free sour cream for the filling. And swap out the butter in the crust with vegan butter or melted coconut oil.
- Lactose Free – You can use a lactose free cream cheese, lactose free sour cream and lactose free butter (which is what I do! Green Valley has great lactose free baking products. The butter is salted however but I find for this so you may want to omit the pinch of salt in the filling).
- Nut Free – This recipe is already nut free!
- Vegan: I haven’t tried making this into a vegan cheesecake recipe yet but the egg is necessary. You may be able to use an egg replacer but I haven’t tried. With the number of eggs I wouldn’t recommend it.
Recipe FAQs:
Yes, individual slices can be wrapped and frozen for later enjoyment. When ready to eat, thaw overnight in the refrigerator
While possible, using full-fat cream cheese and sour cream contributes to the best texture and flavor.
Stored properly, the cheesecake can last up to 4-5 days in the refrigerator in an airtight container.
Yes you want to use a springform pan so you can release the cheesecake and easily slice and serve. If you don’t have one you might like my cheesecake pie baked in a pie plate instead!
More Recipes To Try
- Self Rising Flour Biscuits
- Lemon Cookies
- Brown Sugar Chocolate Chip Cookies
- 20 Self Rising Flour Recipes
- Milk Bar Cake
Get My Cheesecake Book!
Don’t forget to grab a copy of my cookbook, Cheesecake For All Seasons! It’s an easy to download digital e-book with over 50 delicious cheesecake recipes, toppings, tips and tutorials for you to master making cheesecake at home!
Vanilla Cheesecake
Ingredients
For the crust:
- 1 ½ cups (180 g) graham crackers about 12 crackers
- 5 Tablespoons (71 g) unsalted butter melted
- ¼ cup (57 g) packed light brown sugar (or you can use granulated sugar)
For the cheesecake filling:
- 2 pounds four 8-ounce blocks cream cheese softened to room temperature
- 1 ½ cups (300 g) granulated white sugar
- pinch salt
- 2 teaspoons vanilla extract
- 4 large eggs room temperature
- ⅔ cup (151 g) sour cream
- ⅔ cup (151 g) heavy cream
Instructions
Make the crust
- Prep oven. Preheat oven to 350°F (177°C), with rack in middle of oven.
- Make the graham cracker crust. Pulse the graham crackers in a food processor or blender until finely ground. Put in a large bowl, and stir in the melted butter and brown sugar 1 ½ cups (180 g) graham crackers 5 Tablespoons (71 g) unsalted butter ¼ cup (57 g) packed light brown sugar .
- Assemble the cookie crust. Press the crumb mixture firmly into the bottom and slightly up the sides of a 9 inch springform pan, using the bottom of a measuring cup (or you can use your fingers).
- Bake the crust. Place the pan on a baking sheet and bake at 350°F (177°C) for 10 minutes. Remove from the oven and let cool.
Make cheesecake filling
- Combine cream cheese and sugar. In the bowl of a stand mixer, fitted with a paddle attachment beat cream cheese until smooth, about 1-2 minutes, then beat in granulated sugar on medium speed until smooth and combined. 2 pounds four 8-ounce blocks cream cheese softened to room temperature 1 ½ cups (300 g) granulated white sugar
- Add remaining ingredients. Add the salt and vanilla, beating after each addition. Add the eggs, one at a time, beating for one minute after each addition. Add the sour cream, beat until incorporated. Add heavy cream and beat until incorporated. Scrape down the sides of the bowl and along the bottom to make sure all of the cream cheese has been incorporated. pinch salt 2 teaspoons vanilla extract 4 large eggs room temperature ⅔ cup (151 g) sour cream ⅔ cup (151 g) heavy cream
Bake the cheesecake
- Lower the heat on the oven to 325°F (160°C).
- Wrap springform pan. Wrap the outside of the springform pan in three layers of aluminum foil, ensuring none of the pan is exposed. You can also use a slow cooker liner. You want to make sure that the springform pans sides and bottom are completely covered with tinfoil so that no water seeps inside and ruins the cheesecake.
- Bake the cheesecake. Prepare pan and boiling water: Place the foil-wrapped springform pan in a large, high-sided roasting pan. Prepare 2 quarts of boiling water.
- Pour filling into pan. Pour the cheesecake filling into the springform pan, over the graham cracker crust. Smooth the top with a rubber spatula.
- Place in oven. Place the roasting pan with the springform pan in it, in the oven.
- Add hot water. Carefully pour the hot water into the roasting pan, pouring until the water reaches halfway up the side of the springform pan.
- Bake the cheesecake. Bake at 325°F (160°C) for 1 1/2 hours until the edges of the cheesecake are set and slightly golden brown, and the middle of the cheesecake is set but still slightly wobbly.
- Allow cheesecake to cool in oven. Turn off the heat of the oven. Crack open the oven door and let the cake cool in the oven, as the oven cools, for another hour, which will help prevent the cheesecake from cracking.
- Chill the cheesecake. Cover the top of the cheesecake with a paper towel (to help with condensation forming) and then cover in foil. Chill in the refrigerator for a minimum of 4 hours, or overnight.
- Serving the cheesecake. When ready to serve, remove the foil. Run a knife around the edges and remove the outer ring of the pan. Spoon cherry topping over the top of the cheesecake. Cut into slices and serve.
Video
Notes
- Storage: Transfer the cheesecake to an airtight container and place it in the fridge. It can last up to 5 days. However, keep in mind that the longer it stays in the fridge, the soggier the crust will be. Consume as soon as possible to prevent a soggy crust.
- Freezing: I like to freeze the cheesecake or cheesecake slices first uncovered then once frozen solid I wrap up. Wrap the whole cheesecake with plastic wrap and heavy-duty aluminum foil. Transfer to an airtight container or freezer bag. You can also freeze individual slices of cheesecake with strawberry sauce. Wrap the slice of cheesecake and place it inside an airtight container. Place in the freezer. To thaw, transfer frozen cheesecake to the fridge overnight. This cheesecake will keep frozen for up to 3 months.
- Cream Cheese – I always use full-fat cream cheese for my cheesecake batter. It gives a better, creamy, and silky smooth cheesecake. Also, choose blocks of cream cheese and not the tub types. Soften cream cheese at room temperature before using them. Follow the How To Soften Cream Cheese Guide.
I made this with cherry topping it was excellent. Topped with cherry pie filling, using slotted spoon so I would get more cherries and less liquid.
Great so glad that you enjoyed it, Bill, thank you!