Easy Cheesecake Recipe (No Waterbath!)
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5.0
3 reviews
Excellent
Easy Cheesecake Recipe (No Waterbath!)
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If you're intimidated by homemade cheesecake, try our no fuss, easy cheesecake recipe. Perfectly smooth and creamy with no cracks...and no waterbath!
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Ingredients
For the crust:
- 2 cups finely crushed graham cracker crumbs about 7.5 ounces, 15 whole graham crackers
- ⅓ cup packed brown sugar 70 grams
- ½ cup salted butter melted, 4 ounces
For the cheesecake:
- 40 ounces cream cheese softened
- 1 1/4 cups granulated sugar 250 grams
- ¼ teaspoon salt 1.5 grams
- 1 tablespoon vanilla extract 14 grams
- 1 cup sour cream 225 grams
- 4 large eggs
Instructions
- Preheat the oven to 350ºF. Spray a 9” springform pan with cooking spray.
- Use a food processor to process the graham crackers into fine crumbs. 2 cups finely crushed graham cracker crumbs
- Place the crumbs in a medium bowl and add the brown sugar and butter. Mix until well combined. ⅓ cup packed brown sugar , ½ cup salted butter
- Press the mixture into the bottom and halfway up the sides of the prepared pan.
- Bake the crust for 8 minutes. Allow the crust to cool while you prepare the filling.
- Lower oven temp to 300ºF. Let the crust cool for at least 5 minutes before filling.
- In a large bowl, beat cream cheese and sugar on low speed just until creamy and smooth. Scrape the sides of the bowl as needed. 40 ounces cream cheese, 1 1/4 cups granulated sugar
- Add the salt, vanilla and sour cream. Mix again just until combined. ¼ teaspoon salt , 1 tablespoon vanilla extract , 1 cup sour cream
- Add the eggs, one at a time, mixing on low speed just until combined. Do not overmix at this point. 4 large eggs
- Spray the edges of the springform pan (on top of the crust) with cooking spray again. Pour the cheesecake filling into the prepared pan. Tap the pan 2-3 times on the counter to release any air bubbles.
- Place the cheesecake in the oven. Immediately lower the oven temperature to 275°F and bake for 1 hour.
- After 1 hour, turn off the oven, but do not open the oven. Let the cheesecake continue to cook with the oven off for 60 minutes. Then remove the cheesecake and let it cool completely at room temperature. Loosen any edges that look like they may be sticking. This helps prevent cracking.
- Remove the band off the springform pan. Loosely cover the cheesecake with plastic wrap, then refrigerate overnight.
Notes
- The calories shown are based on the recipe serving 12, with 1 serving being 1 slice of cheesecake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
- If you use a standing mixer, use the paddle attachment.
- Refer to the article above for more tips and tricks.
Nutrition Information
Show Details
Calories
626kcal
(31%)
Carbohydrates
44g
(15%)
Protein
9g
(18%)
Fat
47g
(72%)
Saturated Fat
27g
(135%)
Polyunsaturated Fat
2g
Monounsaturated Fat
12g
Trans Fat
0.3g
Cholesterol
189mg
(63%)
Sodium
530mg
(22%)
Potassium
209mg
(6%)
Fiber
0.5g
(2%)
Sugar
34g
(68%)
Vitamin A
1715IU
(34%)
Vitamin C
0.2mg
(0%)
Calcium
139mg
(14%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 626 kcal
% Daily Value*
| Calories | 626kcal | 31% |
| Carbohydrates | 44g | 15% |
| Protein | 9g | 18% |
| Fat | 47g | 72% |
| Saturated Fat | 27g | 135% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 189mg | 63% |
| Sodium | 530mg | 22% |
| Potassium | 209mg | 4% |
| Fiber | 0.5g | 2% |
| Sugar | 34g | 68% |
| Vitamin A | 1715IU | 34% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 139mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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