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Straight on view of vanilla cheesecake on a white plate, strawberry sauce over the top, and a bite taken out showing how creamy and smooth it is.

Vanilla Cheesecake

Course: Dessert
Cuisine: American
Keyword: baked vanilla cheesecake
Prep Time: 35 minutes
Cook Time: 1 hour 10 minutes
Chilling:: 9 hours
Total Time: 10 hours 45 minutes
Servings: 16
Calories: 304kcal
Author: Malinda Linnebur
This Vanilla Cheesecake is smooth, creamy, and perfect plain or with any topping! It's easy to make and don't be intimidated by the water bath! It's what makes a good cheesecake!
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Ingredients

CRUST:

  • 2 cups (245g) graham cracker crumbs (about 16 full sheets)
  • ½ cup (113g) butter, melted
  • ⅓ cup (65g) granulated sugar
  • ¼ teaspoon salt

CHEESECAKE:

  • 4 (8 ounce) (226g) block-style full-fat cream cheese, at room temperature
  • 1 cup (200g) granulated sugar
  • 1 cup (240g) full-fat sour cream, at room temperature
  • 1 tablespoon vanilla
  • 4 large eggs, at room temperature

Instructions

CRUST:

  • Preheat oven to 350°F. Wrap a 9" springform pan with heavy-duty foil to prevent water from leaking into the cheesecake; set aside.
  • In a medium bowl combine the graham cracker crumbs, butter, sugar, and salt. Press into prepared pan and halfway up the sides. Pack this firmly so it doesn't crumble when slicing. Bake for 10 minutes.

CHEESECAKE:

  • In the bowl of a stand mixer fitted with the paddle attachment mix the cream cheese and sugar on medium speed until smooth and creamy. Scrape sides often.
  • Mix in the sour cream and vanilla on low speed. Scrape sides often.
  • Add the eggs, one at a time, mixing on low speed just until combined. Don't overmix. Scrape the sides often.
  • Pour filling into crust. Place a large roasting pan in the oven and set the cheesecake in the middle. Carefully pour hot water in the roasting pan. Pour enough to come halfway up the springform pan. Bake for 1 hour 10 minutes. Turn off the oven and crack the door. DO NOT remove the cheesecake or disturb the cheesecake for 1 hour.
  • Remove from the oven and run a sharp knife around the pan to loosen the cheesecake. Allow to cool for 2 hours at room temperature then for a minimum of 6 hours in the refrigerator. To serve remove outer ring and slice into 16 slices.

Notes

  1. STORAGE: Store cheesecake covered in the refrigerator for up to 10 days. 
  2. FREEZER-FRIENDLY: Wrap completely cooled cheesecake in plastic wrap then in heavy-duty foil. Freeze for up to 3 months. 
  3. WATER BATH: If you don't have a large enough roasting pan place a large pan of water beneath the cheesecake while baking. 

Nutrition

Serving: 1slice | Calories: 304kcal | Carbohydrates: 43g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 71mg | Sodium: 256mg | Potassium: 92mg | Fiber: 1g | Sugar: 27g | Vitamin A: 345IU | Vitamin C: 0.1mg | Calcium: 48mg | Iron: 1mg