Description

A foolproof, ultra-creamy vanilla bean cheesecake with a buttery graham cracker crust. This recipe uses a water bath and gradual cooling to prevent cracks, resulting in a dense, fudgy texture perfect for holidays.

Ingredients

Scale

1 ½ cups (150g) graham cracker crumbs
6 tablespoons (85g) unsalted butter, melted
2 tablespoons (25g) granulated sugar
¼ teaspoon salt
32 ounces (900g) full-fat cream cheese, room temperature
1 cup (200g) granulated sugar
1 cup (240g) full-fat sour cream, room temperature
2 whole vanilla beans, seeds scraped (or 2 tablespoons vanilla extract)
4 large eggs, room temperature
2 tablespoons (15g) all-purpose flour
Fresh berries (optional, for topping)
Whipped cream (optional, for topping)

Instructions

Preheat oven to 325°F (160°C). Grease the bottom of a 9-inch springform pan and wrap the outside tightly with two layers of heavy-duty aluminum foil.
In a medium bowl, mix graham cracker crumbs, melted butter, 2 tablespoons sugar, and salt until it resembles wet sand. Press firmly into the bottom of the prepared pan. Bake for 8 minutes, then remove and let cool.
In a large mixing bowl, beat room-temperature cream cheese on medium speed until smooth (2-3 minutes). Scrape down sides. Add 1 cup sugar and vanilla bean seeds (and pods if using). Beat on low until combined. Add sour cream and beat until smooth.
Turn mixer to low. Add eggs one at a time, mixing just until combined after each addition. Add flour and mix on low for 30 seconds until incorporated. Do not overmix.
Pour batter over the cooled crust and smooth the top. Place the springform pan into a large roasting pan. Pour hot water into the roasting pan until it reaches about an inch up the side of the springform pan.
Bake at 325°F for 1 hour and 15 minutes. The edges should be set, but the center should jiggle slightly like Jell-O.
Turn off the oven and crack the door open slightly (use a wooden spoon to hold it). Let the cheesecake sit in the oven for 1 hour to cool gradually.
Remove from the water bath and let cool completely on a wire rack. Refrigerate for at least 6 hours, preferably overnight.
To serve, run a thin knife around the edge, unlatch the springform, and slice with a warm knife. Top with fresh berries and whipped cream if desired.

Notes

Ensure all dairy ingredients (cream cheese, eggs, sour cream) are at room temperature to prevent lumps. Do not overmix after adding eggs to avoid air bubbles which cause cracks. The water bath is crucial for even cooking and preventing cracks. The cheesecake improves in flavor after sitting in the fridge for 24-48 hours.

Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 28
Sodium: 280
Fat: 32
Saturated Fat: 18
Carbohydrates: 35
Fiber: 1
Protein: 7

Keywords: vanilla bean cheesecake, creamy cheesecake, holiday dessert, no crack cheesecake, water bath cheesecake, homemade cheesecake