I created this because I wanted something that was both basic and lovely. I didn’t want to measure the sour cream, so I just put the entire container in since I wanted the flavor of restaurant cheesecake in something that was easy to make. Additionally, I didn’t want to bake for an hour, which is why the oven was turned off after 30 minutes. I either leave the oven on all night or turn it off and don’t open the door for six hours. Your friends will give you positive feedback on this. You won’t ever order cheesecake from a restaurant again. Fruit garnishes can be used to cover any fractures if they occur.
| Prep Time: | 25 mins |
| Cook Time: | 35 mins |
| Additional Time: | 14 hrs 20 mins |
| Total Time: | 15 hrs 20 mins |
| Servings: | 8 |
| Yield: | 1 to 9 – inch cheesecake |
Ingredients
- 1 ½ cups crushed graham crackers
- 1 teaspoon white sugar
- ⅛ teaspoon ground cinnamon (Optional)
- ¼ cup chopped pecans (Optional)
- 4 tablespoons melted butter
- 2 (8 ounce) packages cream cheese, softened
- 3 eggs
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 (16 ounce) container sour cream
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Whisk together the crushed graham crackers, the 1 teaspoon sugar, cinnamon, and walnuts. Stir in the butter. Press the mixture into the bottom of a 9 inch springform pan.
- Bake in the preheated oven for 10 minutes. Remove from oven; allow crust to cool.
- Beat the cream cheese with the eggs on medium-low with an electric mixer until smooth. Beat in the 1 cup sugar and vanilla. Fold in the sour cream just until blended. Do not overmix; ovemixing causes the cheesecake to crack. Pour into the cooled crust.
- Bake in the preheated oven for 30 minutes. Turn oven off. When the cheesecake has reached room temperature, chill in refrigerator for 8 hours before serving.
Nutrition Facts
| Calories | 585 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 172 mg |
| Dietary Fiber | 1 g |
| Protein | 10 g |
| Saturated Fat | 24 g |
| Sodium | 358 mg |
| Sugars | 31 g |
| Fat | 43 g |
| Unsaturated Fat | 0 g |
Reviews
It’s very light and creamy, not heavy at all.
Absolutely the best Cheesecake ever, everyone loved it!!! I have tried other recipes and if one thing is just a little off it would crack . I have made this 5 times now and it came out perfect everytime. Thank you so much for sharing.
This has become my go to cheesecake recipe! I usually add an extra brick of cream cheese, but that’s just personal preference. A delicious, easily adaptable cheesecake recipe.
So easy and so delicious!!
Absolutely delicious!
This recipe turned out great every time I made it.
very good! my entire family loved it
I’ve followed this recipe three times and all three times the cheesecake was perfect – I’ve received many compliments. Thank you for sharing this recipe!
Boy did I get lucky finding this recipe on my 1st attempt to baking cheese cake. No need to look any further. Love the creamy airiness of this cheese cake. Have made it numerous times, with no change to the recipe.
This is a great recipe. Im now the cheesecake lady in the neighborhood. I did add a little more sugar bc my family likes a sweeter cheesecake but it’s great as is! I have also modified it to make a caramel flavored one as well. Thank you for this recipe! So easy to do!
I halved the recipe as I only had 1 package of cream cheese on hand. It made into 2 x 4 inches round tins perfectly. I replaced graham biscuit crumbs with oreo cookie crumbs and placed several broken up oreos in the filling before baking to give it more interest. Followed recipe exactly otherwise, and it came out perfect!
Awesome recipe! I use it all the time. it’s easy and I have never had a problem with cracking
I thought the cooking time seemed screwy and sure enough, only the top half inch was baked. The rest was mush. Don’t waste your time on this one. I followed the recipe precisely.Waste of good ingredients!
Absolutely outstanding! I followed the recipe exactly with one exception: I omitted the nuts from the crust. Just didn’t think they would bring anything to the party. I won’t say we are cheesecake snobs but the vast majority of cheesecakes out there are not worth the calories IMHO. This one most definitely is. Thanks for sharing this recipe.
Easy, and PERFECT every time. I cook it 5 minutes longer.
PERFECT!!! And the instructions are clear, (I over mixed one) so DON’T over mix.
I will never buy cheesecake again. My honey said someone should give me a gold ribbon!
I made this accordingly and it came out GREAT! I’m saving this as it’s the easiest cheesecake I’ve ever come across, and it was perfect. I actually added instant coffee to it and it was wonderful. Took it to a potluck and came back without any left overs.
easy as pie…oh wait chesse cake
Every recipe calls for baking at 350, Mine always cracked. I bake at 325 and no more cracks. This is a first suggestion I’ve come across about over mixing causing the cracks. One last hint turn the bottom of your springform pan so the lip is down. This makes it easier to serve. I love the recipe additives, I try as many as I can. Try lemon extract instead of vanilla (GOOD). One warning, a friend added a strawberry glaze to the whole cake. I discarded it the following morning (spoiled). Use topping for each slice as you serve it. As far as the baking method I feel low and slow is the way to go. When done I remove after twenty minutes from the oven and allow it to cool to room temp.
I really liked this recipe! I’ve been making a cheesecake for years, but it only served 4-6 and was as much work, so I tweaked this version. First, I made the crust with 1/3 c sugar, 1 1/2 c crumbs, and 4 TBs melted butter. All else was close, but I added 1TB of fresh lemon juice to the cream cheese mixture- that is a must! The second time I made this cake it cracked, and that is b’cause I forgot to soften the cream cheeses and the batter was lumpy, so I beat it too much! Thank you for a GREAT recipe!