Oven Baked National Cheesecake Day Dessert recipe

Preheat your oven to 350°F (177°C). Mix the graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom and slightly up the sides of a 9-inch springform pan. Bake for 8-10 minutes, then set aside to cool completely. Turn oven down to 325°F (163°C).

Wrap the outside of your cooled springform pan in 3 to 4 layers of heavy-duty aluminum foil. This prevents the water from the water bath from seeping into your buttery crust.

In a large bowl, beat the room-temperature cream cheese and sugar on medium-low speed until completely smooth and free of lumps. Add the sour cream and vanilla, beating just until combined. Using a silicone spatula, gently fold in the lightly beaten eggs by hand until just incorporated.

Pour the filling into the crust. Place the foiled springform pan into a larger roasting pan. Pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.

Bake at 325°F (163°C) for 70-75 minutes. The edges should be set, but the direct center should still have a slight jiggle. Turn the oven off, crack the oven door open slightly, and let the cheesecake sit inside the cooling oven for 1 hour.This gradual cooling prevents cracking.

Remove from the water bath, run a thin knife gently around the edges to prevent sticking, and let cool completely on a wire rack. Cover tightly and refrigerate for at least 6 hours (preferably overnight) before slicing.