Perfect Cheesecake Everytime

Perfect Cheesecake Everytime

Cheesecakemama 90

"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."


15 h 20 m servings 585 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 585 kcal
  • 29%
  • Fat:
  • 43.1 g
  • 66%
  • Carbs:
  • 42.2g
  • 14%
  • Protein:
  • 9.8 g
  • 20%
  • Cholesterol:
  • 172 mg
  • 57%
  • Sodium:
  • 358 mg
  • 14%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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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.
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Your rating



  1. 87 Ratings


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'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...

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...

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...

This is an excellent and easy cheesecake. I'd never made cheesecake before and CCMama gave me this recipe and detailed instructions. I actually followed the instructions (for once!). Came out ...