Jeffrey Miller: "i made the mistake of adding mint extract which w…" Read More


  • 1/2 cup graham cracker crumbs (about 10 full sheet graham crackers; 150g)
  • 5 tablespoons unsalted butter (melted; 70g)
  • 1/4 cup granulated sugar (50g)
  • 32 ounces cream cheese (4 block (940g) full-fat; softened to room temperature)
  • 1 cup granulated sugar (200g)
  • 1 cup sour cream (full-fat (240g); at room temperature)
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons fresh lemon juice (optional, but recommended)
  • 3 large eggs (at room temperature)
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    Made it

    NutritionView More

    Sodium13% DV300mg
    Fat55% DV36g
    Protein14% DV7g
    Carbs9% DV28g
    Fiber0% DV0g
    Calories460Calories from Fat320
    Total Fat36g55%
    Saturated Fat20g100%
    Trans Fat
    Calories from Fat320
    Total Carbohydrate28g9%
    Dietary Fiber0g0%
    Vitamin A25%
    Vitamin C2%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Jeffrey Miller 2 months ago
    i made the mistake of adding mint extract which wasny great, but the flavor and texture was great. Idid the pan with water under the cake because i didnt have wide enough tin foil, but it was good
    Monique Johnson 5 months ago
    It turned out great 🤗
    Nate H. 7 months ago
    Great flavor and comes out perfectly every time. I get a lot of compliments on this cheesecake. thank you for sharing this recipe
    Becky Wait a year ago
    This cheesecake was delicious! It was creamy and perfect. I was worried it might be a little bland on its own so I made a cranberry glaze that nobody touched because the cheesecake itself was plenty. This is an incredibly dense and filling cake so while it will be tempting to take a huge piece because it looks so good, try to hold back because a little bit is enough! The directions and tips in the recipe were so specific and incredibly helpful. The only thing is that I wish there was a better way to tell if the cheesecake was done. I baked it for 75 minutes and it wiggled in the middle as the instuctions said but I think it was a touch under done in the middle. I brought it for Thanksgiving last night and got so many compliments and orders to bring it every holiday from now on. I can't wait to try the mini cheesecake recipe referenced in the article.
    Amber Sherwood a year ago
    Woot woot! Thanks! Will do again for sure.
    Keturah a year ago
    First time making cheescake. was very nervous. especially because of the water bath. Followed the directions and the extra tips exactly how it was stated! Cheescake came out really good! I did have alittle extra batter/filling left over so i made mini cheescakes. I did not have a springform pan so maybe that is why i had extra batter. i used a glass pan and put parchment paper down so it would not stick. Had no issues