Baked Vanilla Cheesecake is a timeless dessert with a smooth, creamy texture and delicate vanilla flavor. Elegant yet versatile, it pairs beautifully with fresh fruit, sauces, or stands perfectly on its own.
Making vanilla cheesecake is all about patience and a little kitchen love — you blend silky cream cheese with sugar, eggs, and a good splash of vanilla, then pour it over a golden graham cracker crust. It bakes nice and slow so it stays creamy, then chills until it’s firm enough to slice. One forkful of that smooth, vanilla-kissed goodness, and you’ll know it was worth every minute.
Try some of our other favorite desserts: Cherry Yum Yum, Apple Pie Bubble Up, Strawberry Cheesecake Dump Cake, or Soft and Chewy Smores Bars.
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Graham Cracker Crust Ingredients
- granulated sugar
- graham cracker crumbs
- butter
Cheesecake Ingredients
FAQs
A water bath helps prevent cracks by keeping the temperature gentle and even, but it’s optional if you bake at a low temperature and avoid overbaking.
The edges should be set, but the center can still have a slight jiggle — it will firm up as it cools.
Avoid overmixing the batter, bake gently, don’t overbake, and cool the cheesecake gradually by leaving the oven door slightly open after baking before chilling.
A soggy bottom usually means the crust wasn’t baked long enough before adding the filling or the cheesecake was stored improperly. Pre-baking the crust and making sure the cheesecake is fully cooled and chilled helps keep the crust crisp.
Yes, baked vanilla cheesecake stores well in the refrigerator for up to 5 days. You can also freeze it for up to 2 months—just wrap it tightly in plastic wrap and foil. Thaw in the fridge overnight before serving.
Top Tips
- Use room-temperature ingredients: Make sure your cream cheese, eggs, and any other dairy are at room temperature to ensure a smooth, lump-free batter.
- Don’t overmix: Mix just until combined to avoid incorporating too much air, which can cause cracks.
- Pre-bake the crust: Give your graham cracker or cookie crust a quick bake (about 8-10 minutes) to help it set and stay crisp.
- Use a water bath: Wrapping your springform pan in foil and placing it in a shallow pan of hot water helps keep the heat gentle and even, preventing cracks and dry edges.
- Bake low and slow: Bake at a lower temperature (around 325°F or 160°C) to help the cheesecake cook evenly without drying out.
- Watch for the jiggle: The cheesecake should look mostly set but still have a slight jiggle in the center when you take it out—this means it will finish setting as it cools.
- Cool gradually: Let the cheesecake cool in the oven with the door slightly open for about an hour before transferring it to the fridge to avoid sudden temperature changes that cause cracking.
- Chill thoroughly: Refrigerate the cheesecake for at least 4 hours, preferably overnight, to let it fully set and develop flavor.
- Use a sharp knife for slicing: To get clean slices, dip your knife in hot water and wipe it dry between cuts.
- Add toppings just before serving: Whether it’s fresh fruit, sauces, or whipped cream, add your toppings right before serving to keep the cheesecake looking fresh.
How to make Baked Vanilla Cheesecake
- Preheat oven to 325°F (160°C). Spray the inside of a 9 inch springform pan with nonstick spray. Wrap the outside of the pan tightly with aluminum foil to prevent leaks.
- In a bowl, combine graham cracker crumbs, sugar, and melted butter until moistened. Press mixture firmly into the bottom and slightly up the sides of the springform pan. Bake for 8-10 minutes, then set aside to cool.
- In a large bowl, beat cream cheese with sugar until smooth and creamy, about 2-3 minutes. Add eggs one at a time, mixing after each. Do not overmix or it will add too much air and cause cracks. Mix in sour cream, vanilla extract, and salt until just combined.
- Pour filling over the crust and smooth the top.
- Place the springform pan in a larger baking dish. Pour hot water into the larger dish until it reaches about halfway up the sides of the springform pan (water bath). Bake for 50-60 minutes, or until the edges are set and the center slightly jiggles when shaken.
- Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour.
- Remove cheesecake from the oven and water bath. Refrigerate for at least 4 hours, preferably overnight.
- Remove the sides of the springform pan. Slice with a sharp knife dipped in hot water for clean cuts. Top with fresh fruit or your favorite sauce if desired. Enjoy!
Baked Vanilla Cheesecake
Ingredients
Graham Cracker Crust
- 1 ½ cups graham cracker crumbs
- 2 tablespoon granulated sugar
- 1 tablespoon brown sugar, packed
- 7 tablespoon unsalted or salted butter
Cheesecake
- 32 oz cream cheese, softened
- 1 cup granulated sugar
- ⅔ cup sour cream
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat oven to 325°F (160°C). Spray the inside of a 9 inch springform pan with nonstick spray. Wrap the outside of the pan tightly with aluminum foil to prevent leaks.
- In a bowl, combine graham cracker crumbs, sugar, and melted butter until moistened. Press mixture firmly into the bottom and slightly up the sides of the springform pan. Bake for 8-10 minutes, then set aside to cool.
- In a large bowl, beat cream cheese with sugar until smooth and creamy, about 2-3 minutes. Add eggs one at a time, mixing after each. Do not overmix or it will add too much air and cause cracks. Mix in sour cream, vanilla extract, and salt until just combined. Avoid overmixing.
- Pour filling over the crust and smooth the top.
- Place the springform pan in a larger baking dish. Pour hot water into the larger dish until it reaches about halfway up the sides of the springform pan (water bath). Bake for 50-60 minutes, or until the edges are set and the center slightly jiggles when shaken.
- Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour.
- Remove cheesecake from the oven and water bath. Refrigerate for at least 4 hours, preferably overnight.
- Remove the sides of the springform pan. Slice with a sharp knife dipped in hot water for clean cuts. Top with fresh fruit or your favorite sauce if desired. Enjoy!
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