Creamiest Cheesecake Recipe

I am not going to lie – this might be the best and creamiest cheesecake recipe I have ever made at home. Sugar Spun Run definitely aced this recipe. I already tried many cheesecake recipes, but nothing comes close to this one. The texture and taste is perfect, and it’s absolutely easy to make. You will never go wrong with this classic recipe.

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This creamy homemade cheesecake recipe uses basic ingredients. You only need graham crackers, sugar, brown sugar, butter, cream cheese, sour cream, vanilla extract, salt, and eggs. There is also no water bath required. It will turn out rich and smooth, perfect for the crisp graham cracker crust. If you want a little twist on your cheesecake, try this pecan cheesecake bars recipe.

Best Cheesecake Recipe

Graham cracker crust:

• 1 1/2 cups of graham cracker
• 2 tablespoons of sugar
• 1 tablespoon of brown sugar
• 7 tablespoons of butter (melted)

For the cheesecake:

• 32 oz cream cheese (softened to room temperature)
• 1 cup of sugar
• 2/3 cup of sour cream
• 1 1/2 teaspoons of vanilla extract
• 1/8 teaspoon of salt
• 4 large eggs at room temperature (lightly beaten)

How to Make the Perfect Cheesecake at Home

Step 1:

Start by preheating your oven to 325F.

Step 2:

Make the graham cracker crust by combining graham cracker crumbs, sugar, and brown sugar in a bowl. Add melted butter, then mix using a fork. Transfer to a 9″ springform pan and press firmly into the bottom and up to the sides. Set it aside for later.

Step 3:

In a large bowl using a hand mixer or in the bowl of a stand mixer, add cream cheese and beat until smooth and creamy. Make sure not to over-beat.

Step 4:

Add sugar and mix well.

Step 5:

Stir in sour cream, vanilla extract, and salt until combined. Make sure to scrape the sides and bottom with a spatula if you are using a stand mixer.

Step 6:

Set the mixer on low speed, then gradually add lightly beaten eggs, one at a time. Scrape the sides and bottom again and make sure everything is well combined.

Step 7:

Transfer the cheesecake batter into your prepared pan. Place the pan on a cookie sheet that’s been lined with foil to prevent leaks.

Step 8:

Place on the center rack of your oven and bake at 325F for 50 to 60 minutes. Don’t over-bake.

Step 9:

Remove it from the oven and allow it to cool on top of the oven for about 10 minutes.

Step 10:

Using a knife, gently loosen the crust from the inside of the pan. Do not remove the ring.

Step 11:

Let it cool for about 1 to 2 hours or until near room temperature before placing in your refrigerator. Allow it to cool overnight or at least 6 hours. Remove the ring of the pan just before serving, then return it to the pan to store.

Creamiest Cheesecake Recipe