Dense and Creamy Vanilla Cheesecake Recipe
Prep time
Cook time
Total time
The key to our dense and creamy cheesecake texture is baking it in a water bath. This keeps the baking even and keeps the humidity in the oven high, so the cheesecake doesn’t lose a lot of moisture during the hour and 45 minutes it is in the oven. This recipe baking time is for a 9-inch springform pan, which yields a fairly tall cheesecake. If you use a larger diameter pan, your baking time may need to be reduced slightly.
Recipe type: Dessert
Serves: 14-16
  • Crust (3 options):
  • Option 1. 10 ounces sandwich cookies processed to fine crumbs in food processor.
  • Option 2. 10 ounces cookies, such as shortbread, processed to fine crumb
  • ¼ cup melted, unsalted butter
  • Option 3. 10 ounces graham cracker crumbs
  • ¼ cup melted, unsalted butter
  • ¼ cup white sugar
  • Filling:
  • 2 pounds cream cheese (room temperature)
  • 1 cup sugar
  • 4 large eggs (room temperature)
  • 2 egg yolks (room temperature)
  • 2 teaspoons vanilla extract
  1. Pre-heat oven to 325 degrees
  2. Firmly press crust mixture into bottom and up the sides (half to one inch up the sides) of a springform pan.
  3. Bake for about 5 to 7 minutes
  4. Cool on rack. Leave oven on.
  5. Place a large roasting pan (large enough to hold the cheesecake pan) in oven and fill with at least an inch of hot water.
  6. In mixer, beat cream cheese and sugar until smooth, stopping mixer to scrape the sides of bowl frequently.
  7. In a small bowl, lightly whisk the eggs and egg yolks together. Add the mixture, about ¼ at a time, mixing until smooth after each addition.
  8. Add vanilla extract and mix until completely incorporated.
  9. Place cooled crust in pan over a large square of heavy duty foil and wrap tightly up the sides.
  10. Repeat with second square of foil. The purpose is to make the springform pan waterproof.
  11. Gently pour the cheesecake batter into the prepared crust.
  12. Gently and carefully place the cheesecake into the water bath in the oven.
  13. Bake at 325 degrees for one hour and fifteen minutes.
  14. Turn the oven off but leave the cheesecake in the oven for an additional 30 minutes.
  15. Remove from oven, carefully lift from the hot water, remove the foil and set on rack until cool enough to refrigerate.
  16. Chill for at least four hours before serving.
Recipe by Spatula Queens at