Skip the water bath without sacrificing texture—this easy cheesecake bakes up smooth, rich, and crack-free with simple ingredients.

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: fresh berries, fruit compote, whipped cream

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Preheat oven to 350°F.

Mix graham cracker crumbs, 4 Tbsp sugar, and melted butter. Press into bottom and halfway up sides of a 9-inch springform pan.

Bake crust for 7 minutes. Set aside.

Reduce oven temperature to 325°F.

Beat cream cheese until smooth (about 30 seconds). Scrape bowl, then add 1¼ cups sugar, sour cream, and vanilla. Mix until combined.

Whisk eggs in a separate bowl. With mixer on low, slowly add eggs to batter. Stop once combined. Scrape bowl.

Tap bowl on counter for 30–45 seconds to release air bubbles.

Pour batter into crust and smooth top.

Bake at 325°F for 30 minutes. Then reduce to 250°F and bake an additional 45 minutes. Do not open oven.

Turn off oven and let cheesecake sit inside with door closed for 30 minutes.

Crack oven door and cool for another 30 minutes.

Bring cheesecake to room temperature (3–4 hours), then cover and chill in refrigerator for at least 6 hours or overnight.

You can use chocolate cookie crumbs or nuts for the crust.

Add lemon curd, Nutella swirls, or fruit toppings for variety.

Mini cheesecakes work great in muffin tins.

For clean slices, dip a sharp knife in hot water and wipe between cuts.

Cracks can be hidden with whipped cream or fruit toppings.