Irresistibly CREAMY Cheesecake

Jorja Bertino


My family just absolutely loves cheesecake! This is the easiest and definitely the most requested cheesecake for any function or gathering! *** this cheesecakes DOES NOT crack!


☆☆☆☆☆ 0 votes

1 Hr
45 Min


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  • 2 pkg
    cream cheese
  • 1 c
  • 3
  • 1 pt
    sour cream
  • 1 1/2 tsp
  • 2 c
    graham cracker crumbs
  • 1 stick
  • 1/4 c
  • 2 tsp

How to Make Irresistibly CREAMY Cheesecake


  1. Preheat oven 325 degrees. Boil about a half gallon of water in a large pot.
  2. Grease the bottom and sides of an 8 inch spring form pan. Wrap the outside bottom and sides on pan with foil. This will prevent water dealing into the cheesecake while baking.
  3. Combine graham cracker crumbs, melted butter, sugar and cinnamon together. Once mixed well press into bottom and up sides of springform pan. Place in fridge while filling is prepared.
  4. In a large bowl beat cream cheese until soft (best if leg sit out for an hour or so). While beating add sugar.
  5. Once sugar is dissolved add the eggs one at a time while continuously beating. Add the sour cream and vanilla and mix until combined and creamy.
  6. Place springform pan in the bottom of a large baking dish/pan. Pour cream cheese mixture into crust.
  7. Pour boiling water half way up the sides of the cheesecake pan. Bake about 45-55 minutes. Once center giggles just slightly remove from oven and take out of water bath. Cake is best served after refrigerated several hours or overnight! Enjoy!!

Printable Recipe Card

About Irresistibly CREAMY Cheesecake

Course/Dish: Cakes
Main Ingredient: Dairy
Regional Style: Italian
Other Tag: Quick & Easy

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