For an extra smooth cheesecake, ensure your cream cheese is fully softened before beating. You can even microwave it in 15-second intervals, being careful not to melt it. To prevent a soggy crust, lightly toast the graham cracker crumbs in a dry skillet before mixing with the butter. A water bath can help prevent cracking during baking, but is not necessary for this recipe. If you choose to use one, wrap the bottom of the springform pan tightly in foil. Feel free to experiment with flavors! Lemon zest, a hint of almond extract, or even a swirl of raspberry jam can add a unique twist.
Donna's Famous Cheesecake
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME0 mins
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SERVING24 People
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VIEWS260
A timeless vanilla cheesecake featuring a delicate graham cracker crust, promising a velvety smooth texture and rich flavor that intensifies with an overnight chill.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate16 g
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Cholesterol73 mg
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Fiber0 g
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Protein5 g
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Saturated Fat9 g
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Sodium168 mg
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Sugar11 g
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Fat15 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 350 degrees F (175 degrees C). (5 minutes)
02 Step
Recipe View In a mixing bowl, combine 1 1/2 cups of graham cracker crumbs and the softened butter. Press the mixture firmly onto the bottom of a springform pan to create an even crust. (10 minutes)
03 Step
Recipe View In a large bowl, beat the softened cream cheese until completely smooth and lump-free. Gradually beat in the sweetened condensed milk until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream and vanilla extract until the batter is very smooth. Pour the mixture into the prepared springform pan. Sprinkle the remaining 1/2 cup graham cracker crumbs evenly over the top. (20 minutes)
04 Step
Recipe View Bake for 45 to 50 minutes, or until the edges are set but the center still has a slight wobble. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour to prevent cracking. (60 minutes)
05 Step
Recipe View Remove from the oven and let cool completely on a wire rack. Cover and refrigerate overnight for the best flavor and texture. (12 hours)
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Cordia Boehm
Jun 8, 2025This recipe is a game changer! My cheesecake came out perfectly creamy and delicious.
Esmeralda Morar
Sep 9, 2024I have tried many cheesecake recipes before, but this is the best one I have found so far.
Lea Harvey
Feb 23, 2024Letting it cool in the oven really helped prevent cracks. Thanks for the great tip!
Zack Greenholt
Feb 6, 2024I added lemon zest and it was amazing!
Ben Stark
Sep 5, 2023I followed the recipe exactly, and it was a huge hit at my party. Everyone asked for the recipe!