Ingredients
Scale
- 32 oz cream cheese, room temperature
- 1 cup granulated sugar
- ¾ cup brown sugar
- 4 large eggs
- 1 cup sour cream
- 2 tsp vanilla extract
- 2 tbsp ground cinnamon
- 1½ cups graham cracker crumbs
- 6 tbsp melted butter
Instructions
- Prep the water bath: Wrap your springform pan bottom in two layers of heavy-duty aluminum foil, ensuring complete coverage to prevent leaks. Place the wrapped pan in a large roasting pan and position both on your oven rack before adding water.
- Add the water safely: Bring a large pot or kettle of water to boil. Carefully pour the boiling water into the roasting pan until it reaches about halfway up the sides of the springform pan. The water creates a humid environment that prevents the cheesecake surface from drying out and cracking.
- Bake at the right temperature: Preheat your oven to 325°F and bake for 60-75 minutes. Resist opening the oven door during baking—this can cause dramatic temperature fluctuations that lead to cracks or sinking.
- Test for proper doneness: Look for firm edges and about a 2-inch diameter in the center that still jiggles when you tap the pan. The internal temperature should reach 145°F. Don’t worry if it seems slightly underdone—the cake finishes setting as it cools.
- Cool gradually in the oven: Turn off the oven and crack the door open slightly. Let the cheesecake cool down slowly in the oven with the door ajar for at least an hour, remaining in that humid environment.
- Complete the cooling process: Remove from oven and water bath carefully. Run a knife around the inside edge to loosen the crust from the sides, preventing cracks as it contracts. Cool completely at room temperature before refrigerating for at least 4 hours or overnight.
Notes
Beat 4 oz softened cream cheese with ½ cup butter until creamy, then gradually blend in 2 cups powdered sugar and 2 tablespoons heavy cream until smooth and fluffy. All ingredients must be at room temperature to prevent lumps and ensure proper consistency. A slight tweak in the amount of liquid added can take it from dipping consistency to piping consistency.