This creamy vanilla cheesecake is a family favorite in my house! My kids absolutely love it, and it’s always a hit at family gatherings. It’s rich, smooth, and has that perfect balance of sweetness. I make this cheesecake whenever I want to treat my family to something special, and the best part is, it’s surprisingly easy to make!
The base is a buttery, crunchy graham cracker crust, and the filling is thick, velvety, and packed with vanilla flavor. It’s one of those desserts that looks impressive but doesn’t require much effort. Plus, you can add your favorite toppings to make it even more delicious. 🍓🍫
The Secret to a Perfectly Creamy Texture
What makes this cheesecake stand out is how smooth and creamy it is. A few simple tips will help you achieve that perfect, melt-in-your-mouth texture. The key is to bake it low and slow and let it cool gradually to avoid cracks. Trust me, the extra time and patience are totally worth it when you get that smooth, perfect slice!
What You’ll Need to Make Creamy Vanilla Cheesecake
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
For the filling:
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
How to Make Creamy Vanilla Cheesecake
- Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan.
- Make the crust: In a bowl, mix the graham cracker crumbs, sugar, and melted butter. Press this mixture evenly into the bottom of your springform pan to form the crust. Bake for 10 minutes, then set it aside to cool.
- Prepare the filling: Beat the cream cheese in a large bowl until smooth. Add the sugar and vanilla extract, and mix until well combined.
- Add the eggs, one at a time, beating after each addition. Finally, stir in the sour cream until everything is smooth and creamy.
- Pour the filling over the cooled crust. Tap the pan gently to remove any air bubbles.
- Bake for 50-60 minutes or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool in the oven for 1 hour with the door slightly ajar.
- After it cools, transfer it to the fridge and chill for at least 4 hours or overnight for the best texture.
More Dessert
- Homemade Sour Strawberry Gummies
- No-Bake Peanut Butter Buckeye Bars
- This Reese’s Pieces Peanut Butter White Chocolate Bark
- Minty Mocha Cookie Bars
Fun Toppings for Extra Flavor
Want to take this cheesecake to the next level? Try adding fresh fruit like strawberries, blueberries, or raspberries on top. You can even drizzle it with a little chocolate sauce, caramel, or honey for an extra touch of sweetness. If you’re feeling extra indulgent, a scoop of whipped cream never hurts either!
Why I Love This Recipe
The best part about this cheesecake is how versatile it is. You can keep it simple, like the classic vanilla version, or get creative with toppings and flavor add-ins. I love making this cheesecake because it’s a crowd-pleaser, and my kids always ask for it when we have family get-togethers. Plus, it’s perfect for any season. Whether it’s a summer BBQ or a holiday celebration, this cheesecake will always impress!
FAQs
- Can I use a different type of crust?
Yes! If you’re not a fan of graham crackers, you can use crushed cookies like Oreos, or even make a crust from crushed nuts. - Can I make this cheesecake ahead of time?
Absolutely! In fact, this cheesecake tastes even better after it’s been chilled overnight. It’s the perfect make-ahead dessert. - Can I use a different flavor for the filling?
Yes! You can add different flavorings like lemon zest or chocolate to the filling to make it your own. - Why did my cheesecake crack?
Cracking can happen if the cheesecake bakes too quickly or the oven temperature is too high. Be sure to bake it at a low temperature and let it cool gradually in the oven. - How should I store the cheesecake?
Keep your cheesecake covered in the fridge for up to 5 days. Make sure to cover it well to prevent it from absorbing any other odors from the fridge!
Creamy Vanilla Cheesecake
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter melted
- For the filling:
- 3 packages 8 oz each cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
Instructions
- Preheat your oven to 325°F (163°C) and lightly grease a 9-inch springform pan.
- Make the crust: Mix the graham cracker crumbs, sugar, and melted butter in a bowl. Press this mixture into the bottom of the pan. Bake for 10 minutes and then let it cool.
- Prepare the filling: Beat the cream cheese in a large bowl until smooth. Add sugar and vanilla extract, mixing until well combined.
- Add the eggs, one at a time, beating after each addition. Finally, stir in the sour cream.
- Pour the filling over the cooled crust and tap the pan to remove air bubbles.
- Bake for 50-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake in the oven for an hour with the door slightly open to cool.
- After an hour, transfer the cheesecake to the fridge and chill for at least 4 hours or overnight for best results.
Notes
- For a fun twist, you can try different crusts like crushed Oreos or nuts instead of graham crackers.
- If you prefer, you can make this cheesecake ahead of time—it tastes even better after being chilled overnight!
- Be sure to bake at a low temperature and let the cheesecake cool gradually to prevent cracks in the surface. Store it in the fridge for up to 5 days, covered to avoid absorbing odors.
