Baked Vanilla Cheesecake
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.
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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