Go Back
three layers of vanilla cheesecake stacked

Vanilla Cheesecake Recipe

Bernice Baran
My vanilla cheesecake recipe that can be adjusted to fit different size pans. It’s smooth and creamy but dense and rich at the same time.
4.89 from 27 votes
Prep Time 20 minutes
Cook Time 45 minutes
Additional Time 8 hours
Total Time 9 hours 5 minutes
Course Cheesecake
Cuisine American
Servings 12 servings
Calories 386 kcal

Ingredients
  

Graham Cracker Crust

  • 1 pack 124g/8 full sheets of graham crackers
  • 2 Tbsp (25g) granulated sugar
  • 1/4 cup (56g/4) Tbsp salted butter, melted

Cheesecake Filling

  • 16 oz (2 bricks) cream cheese, room temperature
  • 2/3 cup (133g) granulated sugar
  • 1/2 cup (120g) sour cream, room temperature
  • 2 tsp vanilla bean paste or pure vanilla extract
  • 1/4 tsp fine sea salt
  • 2 large eggs room temperature

Instructions
 

Graham Cracker Crust

  • Preheat the oven to 350F (177C) and grease and line an 8 inch pan with baking spray and parchment paper.*
  • Place the graham crackers in the bowl of your food processor and turn it to full speed, until the graham crackers are finely ground.
    1 pack
  • Add the sugar and the melted butter and pulse until the butter looks evenly distributed.
    2 Tbsp (25g) granulated sugar, 1/4 cup (56g/4) Tbsp salted butter, melted
  • Dump the crumbs into the prepared pan and use a 1/2 cup measuring cup to press it down evenly, coming up only halfway on the edges.**
  • Bake the crust for 5-10 minutes, while you prepare the filling.

Cheesecake Filling

  • It's important that everything is softened to room temperature. If you need to, place the cream cheese (with the packaging) and the eggs in a bowl of hot water for 5-10 minutes and microwave the sour cream for 10-20 seconds.
  • Place the cream cheese in the bowl of your stand mixer, fitted with the paddle attachment (or a large bowl with a hand mixer). Turn the mixer to low speed and stream in the granulated sugar. Mix for 1-2 minutes, scraping the edge of the bowl every so often to make sure the mixture is smooth and there are no chunks of cream cheese left.
    16 oz (2 bricks) cream cheese, room temperature, 2/3 cup (133g) granulated sugar
  • Add the sour cream, vanilla and salt and mix at low speed, until they're fully combined.
    1/2 cup (120g) sour cream, room temperature, 2 tsp vanilla bean paste, 1/4 tsp fine sea salt
  • With the mixer still at low speed, add the first egg and mix just until it's combined. Then add the second egg. Scrape the edge of the bowl well and give it one more good mix. Make sure to get smooth out any visible chunks and don't increase the speed so you don't incorporate air.
    2 large eggs
  • Reduce the oven to 300F (148C) conventional (no fan) when you remove the crust.
  • Fold the batter a few times before pouring it over the crust. Place the cheesecake on the bottom rack of the oven and place another pan full of hot water next to it.
  • Bake for 45 minutes. The edges of the cheesecake should be set but the center should still be jiggly.
  • Turn the oven off and pull out the cheesecake just slightly so you can reach it. Run a knife around the edge of the cheesecake so it can release from the pan and prevent cracking as it cools. Put the cheesecake back in the oven and leave the door halfway open for 15 minutes.
  • Remove the cheesecake from the oven and allow it to cool to room temperature. Then refrigerate for at least 6 hours before serving.
  • Top with salted caramel sauce, fresh fruit, compote, chocolate sauce, etc.

Notes

*if you're using a springform pan, remove the sides, place the parchment on the bottom of the pan, leaving an overhang, and then clip the sides back to the bottom of the pan.
*if you're using a regular cake pan, I recommend using these precut parchment liners with an overhang. If not, then just line it with a regular sheet of parchment, leaving an overhang so you can easily remove it from the pan.
**if you want a thicker crust that comes all the way up the sides of the pan, increase the amount by 1.5x.
  • For a 6 inch cheesecake, use half the recipe; bake 30 minutes, rest 10
  • For a 9 inch cheesecake, use 1.5x the recipe; bake 55 minutes, rest 20
  • For a 10 inch cheesecake, double the recipe; bake 65 minutes, rest 25

Nutrition

Serving: 1gCalories: 386kcalCarbohydrates: 22gProtein: 6gFat: 31gSaturated Fat: 18gPolyunsaturated Fat: 10gCholesterol: 125mgSodium: 333mgSugar: 19g
Tried this recipe?Let us know how it was!