The Best Vanilla Cheesecake Recipe

There’s nothing quite like the creamy, velvety texture of a perfectly made vanilla cheesecake. With its buttery graham cracker crust and luscious vanilla-infused filling, this dessert is pure indulgence.

I first fell in love with this recipe while attempting to recreate a family favorite for a special birthday. After a few tries, I finally nailed the perfect balance of sweetness and creaminess—and now, it’s a showstopper for any occasion. Whether you’re entertaining guests or treating yourself, this vanilla cheesecake is always a winner.

Why You'll Love This Vanilla Cheesecake

Prepare to fall head over heels for this delightful dessert. Not only does it taste incredible, but it’s also surprisingly straightforward to make.

1. It’s a classic crowd-pleaser. Everyone loves vanilla cheesecake! Its creamy texture and delicate flavor appeal to all ages, making it a guaranteed hit at gatherings or as an everyday treat.

2. It’s easy to customize. While this recipe shines as is, you can add your personal twist with toppings like fresh berries, caramel drizzle, or chocolate ganache.

3. It’s make-ahead friendly. Cheesecakes taste even better after a night in the fridge, which makes them perfect for entertaining. You can prep it ahead of time and focus on other details before your event.

Ready to dive in? Let’s explore what makes this cheesecake so magical, starting with the ingredients.

Ingredients Notes

The beauty of this vanilla cheesecake lies in its simplicity. With just a few carefully selected ingredients, you can create a dessert that tastes like it came straight from a bakery.

1. Graham cracker crust: The buttery, crumbly crust is the perfect foundation for this cheesecake. To make it, you'll need graham cracker crumbs, unsalted butter, and a touch of sugar for sweetness. Don’t have graham crackers? Digestive biscuits or even Oreo crumbs work wonderfully as substitutes.

2. Cream cheese: This is the heart of your cheesecake. Use high-quality full-fat cream cheese for the creamiest texture. Make sure it’s at room temperature for easy mixing and a lump-free filling.

3. Sugar: Granulated sugar sweetens the filling just enough without overpowering the rich vanilla flavor.

4. Eggs: The eggs provide structure and create the smooth, dense texture we all love in a baked cheesecake. Be sure to add them one at a time to prevent overmixing.

5. Sour cream: Adding a dollop of sour cream ensures your cheesecake is velvety smooth with just a hint of tang to balance the sweetness.

6. Vanilla extract: Don’t skimp on the pure vanilla extract—it’s the star of the show! It infuses the filling with a warm, aromatic flavor.

Special equipment: A springform pan is essential for this recipe. It allows you to remove the cheesecake easily without damaging the crust. Additionally, you’ll need a roasting pan to create a water bath, which ensures even baking and prevents cracks.

How To Make This Vanilla Cheesecake

Making a cheesecake may sound intimidating, but with this foolproof method, you’ll have a perfect dessert every time.

1. Prepare the crust. Start by combining your graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture firmly into the bottom of a greased springform pan, creating an even layer. Bake the crust for 10 minutes at 350°F, then let it cool while you prepare the filling.

2. Make the filling. Beat the cream cheese and sugar together until smooth. Add the vanilla extract and sour cream, mixing until combined. Finally, add the eggs one at a time, ensuring each is fully incorporated before adding the next.

3. Assemble and bake. Pour the filling onto the cooled crust and smooth the top with a spatula. Place the springform pan in a larger roasting pan, then fill the roasting pan with hot water about halfway up the sides of the springform pan. Bake at 325°F for 75-90 minutes, or until the center is slightly jiggly but set.

4. Cool and chill. Turn off the oven and let the cheesecake cool inside for an hour to prevent cracks. Then transfer it to the fridge to chill for at least 4 hours or overnight. This step is key for achieving that dense, creamy texture.

Storage Options

Cheesecake stores beautifully, making it ideal for leftovers or planning ahead.

Refrigerator: Store your cheesecake in an airtight container or tightly wrapped in plastic wrap. It will stay fresh for up to 5 days.

Freezer: To freeze, wrap the cheesecake (or individual slices) in plastic wrap and then aluminum foil. Place it in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before serving.

Reheating tip: While cheesecake is best served chilled, you can let it sit at room temperature for 15-20 minutes before serving for optimal creaminess.

Variations and Substitutions

This recipe is as versatile as it is delicious. Here are a few ways to make it your own:

1. Swap the crust: Use chocolate wafers, gingersnaps, or even pretzels for a fun twist.

2. Add a swirl: Mix in a swirl of fruit puree, caramel, or Nutella before baking for a gorgeous marbled effect.

3. Top it off: Garnish with fresh berries, whipped cream, or even edible flowers for a stunning presentation.

4. Make it mini: Divide the batter into muffin tins with liners for individual cheesecakes—perfect for parties!

No matter how you customize it, this vanilla cheesecake is sure to become a staple in your dessert repertoire. So gather your ingredients and get ready to enjoy a slice (or two) of pure bliss!

Print