This rich cheesecake is delicious on its own or with a variety of toppings.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 12 |
| Yield: | 1 to 9 – inch springform pan |
Ingredients
- 1 ½ cups graham cracker crumbs
- 3 tablespoons white sugar
- ½ teaspoon ground cinnamon
- ¼ cup margarine
- 3 (8 ounce) packages cream cheese
- 1 ½ cups white sugar
- 4 eggs
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 2 cups sour cream
Instructions
- Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, 3 tablespoons sugar, cinnamon and melted margarine. Mix all ingredients well and press into bottom and sides of a 9 inch springform pan.
- In a large bowl, beat cream cheese and sugar until smooth. Blend in the eggs one at a time, then stir in the vanilla and salt. Fold in the sour cream.
- Pour batter into springform pan. Bake in preheated oven for 1 hour. Turn off oven and leave cake in for at least 30 minutes.
Nutrition Facts
| Calories | 491 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 141 mg |
| Dietary Fiber | 0 g |
| Protein | 8 g |
| Saturated Fat | 19 g |
| Sodium | 358 mg |
| Sugars | 32 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |
Reviews
First time making a homemade cheesecake and this was easy and turned out perfect!
This is the first cheesecake I have made in many years as I never had good luck making a cheesecake. I adjusted recipe to serve 8 and used water bath as suggested and added about 1/4 tsp cinnamon to the crust. I followed the the steps as directed; it came out creamy & delicious with no cracks. No topping needed.
Made for Christmas. Yumm!!
Had to return to say this recipe deserves 6 stars. The quality of the texture, color and flavor combined with the ease the baking method affords makes it the best cheesecake I’ve ever made. I am unsure if others experiencing cracks is due to over blending, but I happily didn’t have any. THANK YOU MOM MARY.
The crust was soggy and the cheesecake was grainy. I’ve made cheesecake before with success so I’m not sure what went wrong!
I’ve made this cheesecake several times and it always comes out perfect! My husband and son ask for it all the time…and I’m happy to oblige because it is so easy. I don’t change a thing about the recipe. It never cracks and is so Rick and creamy! It even works to bake it in mini muffin tins to make cheesecake bites. Just bake for less time…about 40 minutes. I haven’t rated very many recipes here, but I had to do this one because it is so great!
OMGOODNESSS!!! This is the easiest and so delicious!!!!
It has been years since I have made cheesecake, but a family request for a Christmas cheesecake set me looking for my recipe, apparently lost in my last move. This is now my go to recipe, light, creamy, melt in your mouth cheesecake. Easy to follow directions. Simply a great basic cheesecake.
So easy to make and so delicious my kids loved it!
Haven’t made yet – use 1 less egg, 1 c. less sour cream
This was very easy to make with my kitchen gadgets. I used my food processor for the graham crackers and ended up using about 2 cups worth and just a little more butter than the recipe called for, to fill my 10” spring form pan. It worked out perfect. I took others’ advice and tried not to over beat the batter in my kitchen aid and I think that really helped, because… no cracks! (And no water bath in the oven) Man it’s such a beautiful cheesecake, I’m really pleased with it. The rest of the ingredients I made according to the recipe and it filled the springform easily. Perfect!! Thank you for such a simple recipe! Like I said, having the kitchen gadgets is really helpful.
Well I have no idea where my picture went. I have made this cheesecake several times and it is always a hit. However, it always cracked. Today, besides putting my cheesecake pan in a pan with hot water, I placed a quart bowl of water on the rack below. I placed both pans in the oven while I was preparing the filling. Baked exactly 65 minutes. Left it in the oven for about two hours. Perfect! No cracks!
Hands down the BEST cheesecake recipe ever!
Followed this recipe exactly and it turned out AMAZING!! I would not change a thing! I did the water bath under the cheesecake and got two small cracks still, but the cherries covered it up! It tasted so good and everyone absolutely loved it. Will definitely be keeping this recipe!
Beautiful cheesecake! No cracking, golden top and just an excellent flavor. This is the first cheesecake I made that didn’t crack. I added a pan of water on the rack below and turned my oven down to 335*. I couldn’t be more pleased.
Perfect cheesecake!
A family favorite. I switched it up a little and make minis, cook time is 30 to 35 minnutes and makes about 55 mini tart sized cheese cakes. For the Gluten free option the minis are great you cna eliminate the graham cracker crust.
Thank You! This recipe was the closest to my Mom’s. She didn’t have a recipe book, she just knew what and how much to put in. When I finished it, it was Magically Delicious. I used butter and a mix of brown sugar and regular sugar for the crust. I also added a few extra drops of vanilla to taste.
I use this website often but rarely leave a review…thank you to those of you who do, btw! This is the easiest cheesecake I’ve ever made and no cracks! Finally, no cracks!!??!! I used a water bath on the shelf below the cheesecake and left it in the oven for an hour after I turned the heat off, then on the counter for another couple of hours, then the fridge overnight. Perfection!
Best cheesecake I’ve ever made!
It was delicious! It cracked but it may be because I made it with 1 cup of Splenda and 12 cup of sugar. I just put whip cream on top and no one noticed the cracks. I do think that next time I will only use 3 eggs instead of 4.