Vanilla Cheesecake


Experience a slice of pure affection with our lovely Vanilla Cheesecake. This divine dessert is a celebration of the timeless allure of vanilla, embraced by a dreamy cream cheese filling and nestled in a golden graham cracker crust. Each forkful is a journey into the heart of indulgence. Get ready to share the love with your taste buds!

Why We Love This Recipe:

✔️ Velvety Vanilla Bliss: A symphony of rich, creamy goodness with the essence of pure vanilla. ✔️ Buttery Graham Cracker Crust: The perfect foundation for the luscious cheesecake filling. ✔️ Love in Every Layer: A dessert that whispers sweet nothings with every heavenly bite.


For the Graham Cracker Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup unsalted butter, melted
  • 2 tablespoons granulated sugar


For the Cheesecake Filling:

  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 cup sour cream
  • 1 tablespoon vanilla extract
  • 2 tablespoons all-purpose flour

Instructions: For the Graham Cracker Crust:

  1. In a bowl, combine graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand.
  2. Press the mixture into the bottom of a greased 9-inch springform pan.
  3. Chill the crust in the refrigerator while preparing the filling.

For the Cheesecake Filling:

  1. Preheat the oven to 325°F (163°C).
  2. In a large bowl, beat the softened cream cheese until smooth.
  3. Add sugar and beat until well combined.
  4. Add eggs one at a time, beating well after each addition.
  5. Mix in sour cream, vanilla extract, and flour until the batter is smooth and creamy.
  6. Pour the batter over the chilled crust in the springform pan.
  7. Smooth the top with a spatula and tap the pan on the counter to release any air bubbles.
  8. Bake in the preheated oven for 55-60 minutes or until the center is set.
  9. Allow the cheesecake to cool in the pan, then refrigerate for at least 4 hours or overnight.
  10. Serve chilled and share the love!



  • Garnish with fresh berries or a drizzle of caramel for added decadence.
  • To prevent cracks, avoid overmixing the batter and open the oven door slowly to cool.


Q: Can I use vanilla bean instead of extract?

A: Absolutely! Scrape the seeds from one vanilla bean pod for an extra burst of flavor.

Q: Can I make this ahead of time?

A: Certainly! The flavors meld beautifully when chilled overnight.



Leave a Comment