Best Cheesecake Ever

"The most evil good tasting dessert I have ever had! Cookware : 10 inch springform pan. And Usually when I cook this cheesecake I get a small crack or two. I found a remedy to this problem though, if you place another rack underneath the cake while cooking containing a bowl of water you will not get any cracks. The water steams up and prevents the cake from cracking this method however will require you to watch more carefully; if you bake it too long the cake will be more like soup. Better to cook and just leave the crack, the taste will more than make up for it I promise!"
photo by WizzyTheStick photo by WizzyTheStick
photo by WizzyTheStick
photo by icanbme41 photo by icanbme41
Ready In:
2hrs 30mins




  • Preheat oven to 375°F.
  • To make the Crust: First you want to put your graham crackers in a bowl and crush them to death!
  • You want to have very fine pieces!
  • After this add 2 teaspoons of softened butter and 2 teaspoons of sugar and mix well.
  • Then add to the springform pan and smooth out over the bottom so that it is evenly distributed.
  • Your crust is now done!
  • As for the cake: Add all cake ingredients except vanilla into a very large mixing bowl and mix until smooth (sometimes after mixing by hand for awhile I use a mixer) then add your 2 teaspoons of vanilla.
  • When all done mixing you want to very slowly pour the cake mix into your springform pan with the graham crackers so that you do not push your crust everywhere.
  • Pour it in the middle and let spread by itself.
  • You want to fill the pan about 3/4 full maybe a little more but not to the top as it will overflow.
  • Then put the cheesecake into the oven and place a sheet of aluminum foil lightly on top as not to touch the cake and let cook for 45 minutes.
  • Then remove foil and cook an additional 5-15 minutes or until slightly darker yellow tinge becomes visible on the outside top edge.
  • Then turn off oven heat and let the cheesecake sit in the oven for 1 hour.
  • After this you must remove the cake from the oven and refrigerate it for at least 1 day (2 days and it will cut better).
  • I know this might be a tease but it will be worth the wait!
  • I promise.
  • And just so you know ever since I created this evil cheesecake I now have to make it for everybody all the time so be warned.

Questions & Replies

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  1. I have mixed feelings on this one. I made it for a party at work and it did go over quite well. I got a lot of compliments, but I wasn't completely satisfied. It took longer to set than I expected, and it did crack while cooling.(I covered it with a strawberry topping.) I also prefer my cheesecake to be richer. This one was more creamy. Good taste, people seemed to like it, but it didn't turn out as I pictured. Fun to make though.
  2.! This is the best cheesecake recipe yet, and I have tryed alot of different ones. It is so creamy and light, and the taste is so yummy. Thanks joseph for posting the best cheesecake recipe. I will make it again and again! This is for sure a 5 star recipe.
  3. delicious. I replaced sugar for equal (30 pac.) The Best cheesecake. Too good to be homemade
  4. I previously used a recipe on like this, but with a variation in the ingredients (less sugar & no sour cream). I didn't think that was flavorful enough so I wanted to try this one...but didn't half the mass volume of cream cheese. So I halved this recipe then baked according to that recipe: The result was a really good cheesecake, more sizable for my two-person family.
  5. My 11 year old likes cooking and found this recipe. He made it by himself. It was a huge hit. Everyone assumed I had made it. MMMM


I'm a novice at cooking but enjoy it as a hobby. I love to create new recipes!! So far everyone I have ever cooked for has loved my recipes.
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