Yields:
10 Servings
Difficulty: Medium
Prep Time: 15 Mins
Cook Time:
55 Mins
Total Time:
1 Hr 10 Mins
Cheesecake is one of those versatile desserts that can be eaten alone or with a variety of toppings to please any palate. This recipe is simple to make and guaranteed to be the hit of any party!
Ingredients
Adjust Servings
-
Crust
- Filling
Instructions
- Preheat oven to 375 degrees (190 celsius).
- Melt 3/4 stick butter (approximately 6 tablespoons). Add to graham cracker crumbs, cinnamon, and 1/4 cup sugar. Mix together and press into bottom and sides of 10-inch (25.4cm) springform pan.
- Beat cream cheese.
- Add eggs and 1 cup of sugar. Beat well.
- Add 2 teaspoons vanilla and beat until smooth.
- Fold in sour cream.
- Using heavy tin foil, wrap the springform pan and place it into a large rimmed roasting pan or a 12-inch (30.48cm) round cake pan.
- Pour filling into the springform pan and tap a few times to let out any air bubbles.
- Carefully pour boiling water into the larger pan until it is halfway up the side of your wrapped springform pan. Do not get water between the tinfoil and your springform pan!
- Place in the oven and bake for approximately 55 minutes. Cool and serve with your favorite toppings!
Notes
- Ovens can be tricky and some ovens - especially older ones like mine - don't quite reach 375 even if the knob is set. I baked for 55 minutes and found that was a little short of the proper bake time for my oven. I had the best results cooking for 55 minutes then turning off the oven and allowing the cake to sit with the door closed for an additional 30 minutes. This produced a cake with no cracks on top and the perfect jiggle to the filling.
- Cream cheese, butter, and eggs should be at room temperature in order to get a smooth batter.
- If you are looking for a slightly healthier version you can also use lite sour cream and cream cheese. If you use this method, use 2 eggs instead of 3.
- Be sure to cream your cream cheese until smooth before adding the rest of the ingredients. This is important for a nice silky texture.
- It is hard to wait, but you should chill the cake overnight in the refrigerator for the best end result - preferably in the pan with saran wrap over the top (not touching the surface).