Why You’ll Love This Recipe

I adore the simplicity of this cheesecake—just a buttery graham cracker crust and a rich cream‑cheese filling. I skip the water bath completely and still get a smooth, crack‑free top thanks to a clever bake‑and‑cool process. Plus, it keeps beautifully in the fridge or freezer so I can make it way ahead for gatherings .

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1¼ cups graham cracker crumbs
4 tablespoons granulated sugar (for crust)
5 tablespoons melted butter
40 oz cream cheese, room temperature (about five 8 oz packages)
1¼ cups granulated sugar (for filling)
½ cup sour cream, room temperature
2 teaspoons vanilla extract
4 large eggs, at room temperature
Optional toppings (berries, fruit compote, whipped cream)

directions

Preheat the oven to 350 °F.
Mix graham cracker crumbs, 4 Tbsp sugar, and melted butter until it looks like damp sand. Press it into the bottom and halfway up the sides of a 9‑inch springform pan. Bake 7 minutes, then set aside.
Reduce oven to 325 °F.
Beat soft cream cheese until smooth (~30 sec), scrape the bowl, then add 1¼ cups sugar, sour cream, and vanilla. Mix till well combined.
Whisk eggs separately, then with mixer on low, gradually pour them into the cream cheese mixture. Stop mixing as soon as they’re incorporated and scrape well.
Tap the bowl on the counter for 30–45 sec to release air bubbles
Pour batter into the crust, smooth it out, and bake at 325 °F for 30 minutes. Then lower oven to 250 °F and bake another 45 minutes, without opening the door
Turn off oven, leave the cheesecake inside with the door closed for 30 minutes, then crack the door and cool another 30 minutes.
Bring to room temperature (3–4 hrs), cover, and chill in the fridge for at least 6 hrs—or overnight

Servings and timing

Servings: 12 slices
Prep time: ~15 minutes
Bake time: 1 hour 15 minutes
Cool & chill: ~9.5 hours total
Total time: ~10 hours 45 minutes

Variations

I sometimes tweak this recipe to suit my mood:

For a fruit‑topped version, I add a layer of fresh berries or cherry pie filling before serving.
To switch up the crust, I use chocolate wafer crumbs or crushed nuts.
I’ve made mini cheesecakes using cupcake pans by portioning the batter.
A swirl of lemon curd or Nutella stirred into the filling makes a delightful flavor twist.

storage/reheating

I keep the cheesecake wrapped and refrigerated for up to one week. For longer storage, I freeze it: unlatch the springform pan, freeze uncovered until firm (~4 hrs), then wrap tightly in plastic wrap or foil. It stays good for up to 3 months. To thaw, I move it to the fridge overnight before serving

FAQs

1. Do I really need a water bath?

No—I love skipping it. Lauren’s method of slow cooling inside the oven gives a crack‑free finish every time .

2. Can I use a 9×13 pan instead of springform?

Yes! It works great for cheesecake bars. It just won’t have that classic round shape .

3. Can I make this ahead?

Absolutely. I assemble and chill it well in advance—it actually tastes even better after a day.

4. How do I get clean slices?

I dip a sharp knife in hot water, wipe it off, and slice. I repeat between every slice for clean edges

5. What if my cheesecake cracks?

It shouldn’t if you follow the bake‑cool schedule. But if cracks appear, I cover them with fruit compote or whipped cream when serving.

Conclusion

I cherish this cheesecake for its creamy texture, simple ingredients, and foolproof baking method. It has become my go‑to dessert whenever I want something show‑stopping without stress. Give it a try—you’ll see why it’s so beloved!