We’ve created the cheesecake of your dreams – rich, dense and creamy with a buttery, not-too-sweet graham cracker crust. Easy-to-follow instructions ensure a smooth, crack-free top every time.
| Level: | Intermediate |
| Total: | 10 hr 30 min |
| Active: | 30 min |
| Yield: | 8 to 10 servings |
Ingredients
- 6 tablespoons unsalted butter
- 1 1/2 cups graham cracker crumbs (see Cook’s Note)
- 2 tablespoons sugar
- Pinch fine salt
- Four 8-ounce packages cream cheese, at room temperature
- 2 cups sugar
- 1 cup sour cream
- 2 tablespoons pure vanilla extract
- 4 large eggs, at room temperature
Instructions
- Position a rack in the middle of the oven and preheat to 325 degrees F.
- For the crust: Put the butter in a medium microwave-safe bowl, cover with a paper towel and melt in the microwave in 10-second increments. Brush a 9-inch springform pan with some of the melted butter.
- Stir together the remaining butter with the graham cracker crumbs, sugar and salt. Press the crumb mixture into the bottom of the pan, taking care to get the crust evenly to the edges. Bake until golden brown, 15 to 18 minutes. Let cool. Place the pan on a large sheet of foil and wrap up the sides. Place in a roasting pan.
- For the cheesecake: Beat together the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and vanilla and beat until just combined. Mix in the eggs by hand, one at a time, until just combined. (Take care not to overmix or the cheesecake will puff up and crack.) Pour the batter evenly over the crust, smoothing the top. Pour enough hot water into the roasting pan to come about halfway up the sides of the foil-wrapped springform pan. Bake until the outside of the cake is set but the center is still slightly loose, about 1 hour and 20 minutes.
- Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
- Run a knife around the edge of the pan once more and unlock to unmold the cheesecake. Transfer to a serving platter or cake stand and smooth the edges with a knife.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 656 |
| Total Fat | 46 g |
| Saturated Fat | 26 g |
| Carbohydrates | 52 g |
| Dietary Fiber | 0 g |
| Sugar | 47 g |
| Protein | 9 g |
| Cholesterol | 204 mg |
| Sodium | 443 mg |
Reviews
I just finished making this cheesecake for the fourth time in the last two months. It is simply the best. Follow the instructions to the letter. I bought the extra wide grill foil and double that up on my spring form pan to ensure no leakage while in the bath. I’ve topped with a homemade pecan caramel, but friends and family prefer with homemade blueberry sauce. Sofa king good!
This is the best cheesecake in the world! I’ve had cheesecake alll over and this is as good as the best. Remember though, it is what ya put in it, so go for quality ingredients!!
Absolutely delicious! A friend who “doesn’t like cheesecake” was the first to finish it! Hubby said it was the best cheesecake I’d ever made. It’s a keeper 🙂
This is the BEST cheesecake ever!! Everyone loves it & it’s way better than the Cheesecake Factory
Great cheesecake, I used vanilla paste in place of the vanilla extract.
I absolutely love this cheesecake! It turns out perfect every time.
We were underwhelmed. Good but not great. Texture seemed off.certainly could be my effort.,will look for one with whipping cream in the mix on next try.
I’ve made this for the first time a couple years ago around christmas and each year, my family begs me to make it again! huge favorite for us! the prep is easier than expected and it takes exceptional with a raspberry sauce on top!
Added Blueberries to the mix. Most excellent!
I made this for Thanksgiving following the recipe exactly. After reading Richard Izzo’s review, I also doubled up on extra strength foil wrap just to ensure no water seepage into the pan. This is called best cheesecake for a reason. Easy to make with incredible results and no cracks. Get ready to share the recipe because everyone will ask for it! Enjoy!