The Best Cheesecake Recipe

Make the crust mixture

In a medium bowl, combine 1 1/2 cups of graham cracker crumbs, 1/2 cup of finely chopped pecans, and 1/4 cup of granulated sugar.

Add 1/2 cup (1 stick) of melted unsalted butter to the graham cracker mixture. Stir until the mixture resembles wet sand and holds together when pressed.

Press the mixture evenly into the bottom and slightly up the sides of a 9-inch springform pan. Use the bottom of a flat measuring cup or glass to pack the crumbs tightly.

Preheat the oven to 325°F (163°C). Bake the crust for 10 minutes. Remove from oven and set aside to cool slightly while preparing the filling.

Beat the cream cheese and sugar

In a large mixing bowl, beat 4 (8-ounce) packages of softened cream cheese and 1 cup of granulated sugar until smooth and creamy, about 2-3 minutes.

Add 1 cup sour cream and 1 teaspoon vanilla extract. Mix until well combined and smooth.

Add 4 large eggs, one at a time, beating on low speed after each addition just until incorporated. Do not overmix to avoid adding too much air.

Pour the cheesecake filling over the pre-baked crust in the springform pan. Smooth the top with a spatula.

Place the springform pan into a larger roasting pan. Pour hot water into the outer pan until it reaches halfway up the sides of the springform pan to create a water bath.

Bake in the preheated oven at 325°F (163°C) for 1 hour and 10 minutes to 1 hour and 20 minutes, or until the center is just set and slightly jiggly.

Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.

Remove the cheesecake from the oven and water bath. Let it cool completely at room temperature.

Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight, before removing it from the springform pan.

Slice and serve as desired. For clean slices, wipe the knife with a warm damp cloth between each cut.