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Classic Cheesecake

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Cook Time 2 hours 25 minutes
Servings 12

Ingredients
  

  • 3 8 ounce packages cream cheese
  • 1 cup + 2 tablespoons sugar
  • ¾ cup sour cream
  • 3 eggs
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract

Graham Cracker Crust

  • 12 graham cracker sheets, crushed into a generous 1 ¾ cups graham cracker crumbs
  • 6 tablespoons butter, melted and cooled
  • ⅓ cup brown sugar, packed

Instructions
 

  • First, make graham cracker crust and proceed with the recipe as the crust cools.
  • Using an electric mixer with a paddle attachment, beat cream cheese and sugar until smooth.
  • Scrape down the sides of the bowl with a spatula and beat again to ensure ingredients are completely combined.
  • On a slow speed, stir in sour cream, eggs, salt, and vanilla until fully combined.
  • Prepared the cooled crust for the water bath. Set the springform pan in the middle of large square of foil (use 18-inch wide foil). Wrap the foil upward from the bottom of the pan to cover the sides. Ensure all foil edges end high on the sides of the pans so the edges of the foil set well above the water bath (even if the water is boiling). Cut off extra foil or smush is close to the sides of the springform pan.

Graham Cracker Crust

  • In a medium to large bowl, stir together graham cracker crumbs, melted and cooled butter, and brown sugar until fully combined.
  • Pour cracker mixture into a greased 9-inch springform pan. Spread the mixture across the bottom of the pan and then use a glass with a flat bottom to gently, yet firmly, tap the crust flatly onto the bottom of the springform pan and roughly up the sides 1-2 inches.
  • Bake the crust for 10 minutes at 325°F. Cool crust.
  • Pour the cheesecake batter into the springform pan and smooth the top with a spatula.
  • Set the filled springform pan into a larger pan, such as a roasting pan or a very large cake pan.
  • Pour a medium pot of boiling water into the outer pan to create a water bath. The water should go about halfway up the side of the springform pan.
  • Bake cheesecake at 450°F for 15 minutes. Reduce heat to 225°F and bake for 1 hour. Turn off heat and leave the cheesecake in the oven for 1 hour.
  • Remove the cheesecake and cool completely. Run a sharp knife around the edges of the cheesecake to help the cheesecake release from the pan. Remove the upper portion of the springform pan. Cover the cheesecake and refrigerate.
  • When ready to serve, use a cake lifter to move the chilled cheesecake onto a serving plate. Or, place the cheesecake atop the bottom portion of the springform pan onto a serving plate.