Description

This is literally the best cheesecake recipe ever! With just seven simple ingredients, no water bath, and zero cracking, it produces a super creamy, classic cheesecake that will impress everyone. Follow these steps, and it’s fail-proof every time! Perfect for birthdays, holidays, or whenever you crave a rich, velvety dessert.

Ingredients

For the graham cracker crust:

1 ¼ cups graham cracker crumbs
4 tablespoons granulated sugar
5 tablespoons melted butter

For the cheesecake filling:

40 ounces cream cheese, room temperature (five 8 oz. packages)
1 ¼ cups granulated sugar
½ cup sour cream, room temperature
2 teaspoons vanilla extract
4 large eggs, room temperature

Optional toppings:

Fresh fruit, fruit compote, caramel, chocolate ganache, or whipped cream

Instructions

1. Prepare the crust:

Preheat oven to 350°F and place racks in the center.
Mix graham cracker crumbs, sugar, and melted butter until it resembles damp sand.
Press into the bottom and halfway up the sides of a 9-inch springform pan using the bottom of a measuring cup.
Bake 7 minutes, remove, and set aside.

2. Prepare the filling:

Reduce oven temperature to 325°F.
Beat cream cheese 30 seconds until smooth. Scrape sides.
Add sugar, sour cream, and vanilla; mix until incorporated. Scrape sides.
Whisk eggs in a separate bowl, then pour slowly into cream cheese mixture on low speed. Stop once incorporated.
Scrape sides again and fold in any small lumps with a rubber scraper.
Tap the bowl on the counter 30–45 seconds to remove air bubbles.

3. Bake the cheesecake:

Pour filling into crust and smooth the top.
Bake 30 minutes at 325°F.
Reduce temperature to 250°F and bake 45 more minutes.
Turn off oven and leave cheesecake inside for 30 minutes without opening the door.
Crack oven door and let cool 1 hour.

4. Chill and serve:

Bring to room temperature (3–4 hours) before covering with plastic wrap.
Refrigerate at least 6 hours or overnight.
Slice with a hot, wiped knife between cuts for clean pieces.

Notes

Serving: Top with fresh berries, chocolate drizzle, or caramel. Serve chilled for best texture.
Storage:
- Store in the fridge for up to 5 days.
- Cheesecake can be frozen (uncut) for up to 3 months; thaw overnight in the fridge.