Vanilla Cheesecake

This vanilla cheesecake will not disappoint! With a crunchy graham cracker crust, creamy vanilla cheesecake filling, and vanilla whipped cream frosting, this cheesecake will become your go-to favorite cheesecake recipe!

Vanilla Cheesecake Ingredients

Graham cracker crust

• Graham crackers: For this recipe, I used 15 graham crackers to make 2 1/4 cups of graham cracker crumbs.
• Brown sugar: For a touch of sweetness.
• Salt: Adds some contrast to the sweetness of the creamy cheesecake filling.
• Unsalted butter: Melted.

Vanilla cheesecake filling

• Cream cheese: Room temperature for easy creaming.
• Granulated sugar: For sweetness.
• All-purpose flour: A bit of all-purpose flour helps create the perfect texture.
• Salt: A pinch of salt enhances flavor and contrasts sweetness.
• Eggs: Large eggs, room temperature.
• Heavy cream: Room temperature. Creates a smooth and creamy cheesecake filling.
• Sour cream: Sour cream lightens up the cheesecake filling so it is not too heavy and dense. Room temperature.
• Vanilla extract – A good quality vanilla extract or vanilla bean paste is the star of the show in this recipe!

Vanilla whipped cream frosting

• Heavy cream: Cold heavy cream or heavy whipping cream.
• Powdered sugar: For a touch of sweetness.
• Vanilla extract: Vanilla extract adds even more vanilla flavor to this recipe.

How to Make the Graham Cracker Crust

For this recipe, you will need an 8-inch springform or cheesecake pan.

1. Prepare an 8-inch springform or cheesecake pan with a parchment paper circle. Preheat oven to 350 degrees F.
2. Pulse graham crackers in a food processor to make fine crumbs.
3. In a medium bowl, combine graham cracker crumbs, brown sugar, salt, and melted butter. Mix to combine.
4. Pour crumb mixture into the prepared pan.
5. Use a flat bottomed measuring cup to gently pat the crumbs on the bottom and up the sides of the pan. Once the crumbs are evenly spread over the bottom and sides, you can pack them down firmly so that the crust holds shape.
6. Blind bake the crust for approximately 10 minutes until slightly golden brown and toasty. Remove from the oven and allow the crust to cool while you make the cheesecake filling.

How to Make Vanilla Cheesecake Filling

To make the vanilla cheesecake filling, I recommend using a stand mixer fitted with a paddle attachment or an electric hand mixer. While you are making the cheesecake filling, reduce the oven temperature to 300 degrees F.

1. Cream room temperature cream cheese, granulated sugar, all-purpose flour, and salt until smooth.
2. Add the room temperature heavy cream and sour cream and mix on low speed until fully combined and smooth, scraping the sides and bottom of the bowl occasionally.
3. Add in room temperature eggs, one at a time, mixing in between each addition.
4. Pour in vanilla extract or vanilla bean paste and mix on low until combined.
5. Pour the vanilla cheesecake batter into the prepared graham cracker crust.
6. Bake the cheesecake in a water bath at 300 degrees F for 90 minutes. (Scroll down to recipe tips to learn more about baking in a water bath)
7. Turn off the oven and allow the cheesecake to sit in the closed oven undisturbed for 30 minutes.
8. Open the oven door and allow the cheesecake to continue to cool for another 30 minutes.
9. Remove the cheesecake from the oven and water bath and place on a wire rack to cool to room temperature.
10. Chill the cheesecake in the refrigerator for at least six hours but ideally, overnight.

How to Make Vanilla Whipped Cream Frosting

I love adding some fresh vanilla whipped cream onto vanilla cheesecake to add another layer of vanilla flavor and texture.

To make the vanilla whipped cream, simply whip together heavy cream, powdered sugar, and a little vanilla extract. I recommend doing this with a stand mixer fitted with a whisk attachment or an electric hand mixer. Whip the cream until medium peaks form, meaning, the whipped cream is relatively sturdy but still is a bit soft. Over beating your whipped cream will result in sweet butter. Sounds good, but not on cheesecake!