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A piece of cheesecake on a porcelain plate covered in cherry topping.

Cheesecake Recipe

A light and creamy cheesecake in a crunchy graham cracker pecan crust that's beyond delicious. Getting the perfect no crack bake is easier than you think!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
cooling time 12 hours
Total Time 13 hours 10 minutes
Servings 10 people
Calories 584kcal


  • 10" springform pan


For the Crust

  • 16 Graham Crackers more if you'd like a thicker crust
  • 1 cup pecans 70g, toasted
  • 4 tbsp unsalted butter 56g, melted
  • 1/4 cup sugar 24g
  • 1/2 tsp cinnamon 1g

For the Cheesecake

  • 2 1/2 pounds cream cheese 1.13kg, room temperature, 4.5 packages
  • 1/2 tsp salt
  • 1 3/4 cups sugar 350g
  • 2 tsp vanilla extract 10mL
  • 5 eggs large, room temperature
  • 2 egg yolks
  • 3/4 cup sour cream
  • 3 tbsp All purpose flour


For the Crust:

  • Preheat oven to 350F.
  • Add Graham crackers and toasted pecans to your food processor and pulse until broken into small pieces. Add sugar and cinnamon then pulse until mixed in completely. Pour in melted butter while pulsing processor. Remove blades and use a spatula to mix butter in completely. See post above for instructions on making this without a processor or stand mixer.
  • Transfer mixture to your springform pan and spread our with a spatula so the crumbs are evenly distributed on the bottom and toward the side as well. Press into a flat layer using a tall glass and really try to compact the side to it keeps it's shape after cutting. Bake for about 10-15 minutes at 350, or until fragrant and a darker golden color. Remove from oven, set aside.

For the Filling:

  • Add ROOM TEMPERATURE cream cheese to stand mixer fitted with a whisk attachment and mix at medium speed to cream.
  • Add the sugar and the salt to the bowl and mix on medium until creamy. Scrape bowl down and mix until completely homogenous.
  • Add sour cream and vanilla extract, mix well then add the eggs and yolks one at a time, allowing each to incorporate before adding the next. Sprinkle in the flour and continue to mix. Scrape the bowl down and mix until completely smooth.
  • Pour the batter into the foil-wrapped 10 inch springform pan. The batter will not rise much at all during this low and slow bake so you can fill it up almost to the top. If you're using an 8" pan then you will have some extra batter for individual/mini cheesecakes, which you can bake in cupcake papers.
  • Place springform pan into a large roasting pan or on a baking sheet (this makes sure there are no leaks and it's easier to remover from the oven.
  • Bake at 350F for 20 minutes then reduce temperature to 300F and bake another 40 minutes or until cake's edge is set but center is still wobbly. Turn oven off but leave door closed and allow cake to rest for an additional hour in the oven. Remove from oven and cool to room temperature then cover with a towel or paper towel and chill overnight. You can enjoy the cheesecake after a few hours of chilling but it's MUCH easier to cut if you've chilled it overnight.
  • You can garnish the cake with dollops of whipped cream, berries, or enjoy plain.



Pro tips to make the perfect cheesecake

  • Start off with really room temperature cream cheese. Leave it out the night before or zap it in the microwave for 20 seconds at 50% power. If the cream cheese is too firm the batter will not be smooth.
  • Beat the cream cheese and sugars until completely smooth.
  • Bake in a water bath and leave that oven closed for an hour after turning off and before removing. Slow and steady wins the race for a nice smooth uncracked cheesecake.
  • Try not to open the oven, the rush of cold air into the oven will not be good for your delicate cake.
  • Don't be frightened if your cheesecake seems underdone after an hour of baking, it will firm up.
  • When you wrap the cheesecake up Have a piece of paper towel under the plastic or foil. This will absorb condensation and your surface will be unmarred by water droplets.


Serving: 1piece | Calories: 584kcal | Carbohydrates: 47g | Protein: 10g | Fat: 48g | Saturated Fat: 29g | Cholesterol: 207mg | Sodium: 507mg | Potassium: 297mg | Fiber: 1g | Sugar: 48g | Vitamin A: 1949IU | Vitamin C: 1mg | Calcium: 181mg | Iron: 2mg