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A slice of cheesecake with berry sauce on top.

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 6 hours
Total Time 7 hours 10 minutes
Servings 8 servings
Calories 580kcal


  • Electric or stand mixer
  • mixing bowl
  • 9 inch springform pan
  • Baking Sheet


For the Crust:

  • 1 ½ cups graham cracker crumbs (180g)
  • ¼ cup unsalted butter melted
  • 2 tablespoons granulated sugar

For the Filling:

  • 3 (8-ounce/227g) blocks cream cheese room temperature
  • 1 cup granulated sugar (200g)
  • ¼ teaspoon salt
  • 2 teaspoons vanilla extract (10mL)
  • 3 large eggs room temperature
  • ½ cup sour cream room temperature (120g)


For the Crust:

  • Preheat the oven to 350F.
  • In a medium bowl, combine the cracker crumbs, melted butter, and sugar. Stir together until the mixture feels like wet sand. Pour into a 9-inch springform pan. (If your pan isn’t non-stick, you can lightly spray it with baking spray before adding the crumb mixture.) Press the crumbs into the bottom and slightly up the sides of the pan using the bottom of a glass or measuring cup. Place on a baking sheet.
  • Bake for 10 minutes. Remove from the oven and let cool while making the filling.

For the Filling:

  • Place the cream cheese in a large mixing bowl or the bowl of a stand mixer with the paddle attachment. Beat on medium-low speed until creamy and smooth, about 1 minute. Add the sugar, salt, and vanilla. Beat until the mixture is well combined and completely smooth. Stop and scrape down the bowl a few times during mixing.
  • With the mixer on medium-low speed, add in the eggs one at a time. Stop and scrape down the bowl between additions. Once the eggs are well combined, mix in the sour cream until well incorporated. Pour the batter into the cooled crust.
  • Bake for 15 minutes. Reduce the oven temperature to 300F and continue baking for another 30 to 35 minutes or until the edges of the filling are just slightly puffed and the center wobbles slightly when gently shaken.
  • Turn off the oven and leave the cheesecake in the oven with the door closed for 1 hour. Remove the cheesecake and let cool at room temperature for another hour, then chill for at least 6 hours or up to 3 days. (If refrigerating for several days, loosely cover after the cheesecake is fully chilled.)
  • When ready to serve, run a thin knife around the outside of the cake. Release the springform and remove the sides. Run a knife under the bottom of the crust to release it from the base. Carefully transfer to a cake plate.



  • Do not open the oven to peek. The hot air from the oven will escape, and cold air will enter the oven, causing the cheesecake to fall or crack.
  • When you pour the cheesecake batter into the pan, gently tap the cheesecake on the counter to pop any air bubbles in the batter.
  • Make sure to bring your cold ingredients, such as the eggs, sour cream, and cream cheese, to room temperature, so they will easily incorporate without overmixing.
  • Avoid overmixing the batter as it’ll incorporate too much air into the batter, leading to the cheesecake rising and falling, giving you a cracked surface.
  • An offset spatula is a great tool to help get the top of the cheesecake super smooth before baking.
  • Let the cheesecake cool gradually. Don’t place it directly into the fridge to speed up the process, or it will develop condensation when covered or absorb scents in the fridge if uncovered.


Calories: 580kcal | Carbohydrates: 45g | Protein: 9g | Fat: 41g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 179mg | Sodium: 475mg | Potassium: 187mg | Fiber: 1g | Sugar: 35g | Vitamin A: 1506IU | Vitamin C: 0.1mg | Calcium: 122mg | Iron: 1mg