# The BEST Cheesecake Recipe

This recipe shows how to make the creamiest, best cheesecake with a crisp homemade graham cracker crust, and no water bath required.

- Servings: 12 servings
- Total time: 455 min
- Cuisine: American
- Category: Dessert
- Language: en

## Ingredients

- 1.5 cups graham cracker crumbs
- 2 Tablespoons sugar
- 1 Tablespoon brown sugar (can substitute white)
- 7 Tablespoons butter melted
- 32 oz cream cheese softened to room temperature
- 1 cup sugar
- 0.66 cups sour cream
- 1.5 teaspoons vanilla extract
- 0.125 teaspoon salt
- 4 large eggs room temperature, lightly beaten

## Instructions

1. Preheat oven to 325F (160C).
2. Prepare Graham Cracker crust by combining graham cracker crumbs, sugar, and brown sugar, and stirring well.
3. Add melted butter and use a fork to combine ingredients well.
4. Pour crumbs into a 9” Springform pan and press firmly into the bottom and up the sides of your pan.
5. Set the crust aside.
6. In the bowl of a stand mixer or in a large bowl (using a hand mixer) add cream cheese and stir until smooth and creamy, avoiding over-beating to prevent incorporating too much air.
7. Add sugar and stir again until creamy.
8. Add sour cream, vanilla extract, and salt, and stir until well-combined.
9. If using a stand mixer, pause periodically to scrape the sides and bottom of the bowl with a spatula for even incorporation.
10. With mixer on low speed, gradually add lightly beaten eggs, one at a time, stirring just until each egg is incorporated.
11. Once all eggs have been added, use a spatula to scrape the sides and bottom of the bowl again to ensure all ingredients are well combined.
12. Pour cheesecake batter into the prepared springform pan.
13. To insure against leaks, place the pan on a cookie sheet that’s been lined with foil.
14. Transfer to the center rack of your oven and bake on 325F (160C) for 50-60 minutes (or longer as needed).
15. Edges should be slightly puffed and may have just begun to turn a light golden brown, and the center should spring back to the touch but will still be Jello-jiggly; avoid over-baking.
16. Remove from oven and allow to cool on top of the oven for 10 minutes.
17. Once 10 minutes has passed, use a knife to gently loosen the crust from the inside of the springform pan to prevent cracks as the cheesecake cools and shrinks.
18. Do not remove the ring of the springform pan at this stage.
19. Allow cheesecake to cool another 1-2 hours or until near room temperature before transferring to the refrigerator.
20. Allow cheesecake to cool overnight or at least 6 hours in the refrigerator.
21. Remove the ring of the springform pan just before serving then return it to the pan to store.
22. Enjoy!

## Equipment

- 9" Springform pan
- Mixing bowls
- stand mixer
- hand mixer
- fork
- spatula
- cookie sheet
- foil
- knife

## Tips

- Use room temperature ingredients to prevent lumps and ensure a smooth, creamy texture.
- Avoid over-beating eggs to prevent ruining the texture and causing cracks; add them gradually on low speed.
- Minimize opening the oven door during baking to maintain temperature and prevent sinking or cracking.
- After baking, cool for 10 minutes then run a knife around the springform pan to loosen the crust, preventing cracks as the cheesecake shrinks.
- Allow the cheesecake to cool to room temperature gradually before chilling in the refrigerator to avoid cracks.
- Cheesecake should be stored chilled in the refrigerator, covered.
- Cheesecake can be frozen by wrapping in plastic wrap and then foil, and thawed overnight in the fridge.

## Source

- Original video: https://sugarspunrun.com/best-cheesecake-recipe/
- Recipe page: https://www.cliprecipe.com/recipe/08f3719a-c434-42a2-ac2e-30ad9d97b592
- Extracted: 2025-12-24

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt