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Perfect Cheesecake Everytime

Rated as 4.7 out of 5 Stars
116

"I came up with this because I wanted simple, but elegant too. I wanted the taste of restaurant cheesecake, but something simple to prepare--because I did not want to measure the sour cream, I dumped in the whole container. I also did not want to bake for an hour, so that is where the 30 minute shut-off of the oven comes into play. I shut off the oven and do not open door for 6 hours or leave in oven all night. This will get you great reviews from friends. You also will not order cheesecake out again. If it cracks, garnish with fruit to hide the cracks."
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Ingredients

15 h 20 m servings 585
Original recipe yields 8 servings (1 - 9 inch cheesecake)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Whisk together the crushed graham crackers, the 1 teaspoon sugar, cinnamon, and walnuts. Stir in the butter. Press the mixture into the bottom of a 9 inch springform pan.
  2. Bake in the preheated oven for 10 minutes. Remove from oven; allow crust to cool.
  3. Beat the cream cheese with the eggs on medium-low with an electric mixer until smooth. Beat in the 1 cup sugar and vanilla. Fold in the sour cream just until blended. Do not overmix; ovemixing causes the cheesecake to crack. Pour into the cooled crust.
  4. Bake in the preheated oven for 30 minutes. Turn oven off. When the cheesecake has reached room temperature, chill in refrigerator for 8 hours before serving.

Nutrition Facts


Per Serving: 585 calories; 43.1 42.2 9.8 172 358 Full nutrition

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Reviews

Read all reviews 112
  1. 133 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Cheesecakemama, you sure have earned your moniker! I admit, I was skeptical about the baking method as well as the large amount of sour cream for just two packages of cream cheese. But you were ...

Most helpful critical review

I had a hard time deciding on a rating for this cheesecake ... I give 3 stars for "average" recipes that I might or might not try again. This cheesecake could be spectacular - for someone who l...

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Cheesecakemama, you sure have earned your moniker! I admit, I was skeptical about the baking method as well as the large amount of sour cream for just two packages of cream cheese. But you were ...

I used cinnamon grahams and chopped pecans, as cheesecakemama recommended in her own review/update of her recipe. I made no other changes. First attempt at a real-real cheesecake and honestly, I...

I am the submitter of this recipe. I use pecans not walnuts, but you can use any kind of nuts you like in the crust or leave them out, it just gives it more texture. You can change up the reci...

The proportions of your ingredients is almost exactly the same as the recipe I've used for years, so I'm sure it's great, BUT yikes! I teach food safety, and I would never recommend leaving any...

I had a hard time deciding on a rating for this cheesecake ... I give 3 stars for "average" recipes that I might or might not try again. This cheesecake could be spectacular - for someone who l...

I'd never made a cheesecake before in my life but finally got nerve enough to try one. I reviewed many but settled on this one because it seemed simple and straightforward. While it was relative...

This was simply the BEST and easiest cheesecake I have ever made!! I always make NY style, and thought that was the end all to be all UNTIL I was recommended this one!! To die for! Didn't chan...

I am not a fan of cheesecake, but my mother loves it. I made this for her as a surprise welcome home dessert when she was sent to Ohio recently for a training seminar for work. After she got d...

Hello old friend! I made your wonderful cheesecake, for my son in law's birthday cake, and it was PERFECT! I'm so happy to be able to finally add a review to this fantastic recipe! I wouldn't ch...