Equipment Needed
- 9-inch springform pan
- Food processor (for crumbs) or a zip-top bag and rolling pin
- Electric hand mixer or stand mixer
- Large mixing bowls
- Small saucepan
- Spatula
- Measuring cups and spoons
- Aluminum foil (for the water bath)
Step-by-Step Instructions
First, I preheat my oven to 325°F (160°C). Then, I make the crust. In a medium bowl, I combine the graham cracker crumbs, sugar, and a pinch of salt. I pour the melted butter over the top and stir until every crumb is evenly coated and the mixture resembles wet sand. I dump this into my 9-inch springform pan and, using the bottom of a measuring cup, press it firmly and evenly across the bottom and about halfway up the sides. I bake this for 10 minutes, then let it cool while I make the filling. That short pre-bake gives the crust a head start, ensuring it stays crisp and doesn’t get soggy.
While the crust cools, I make the glorious filling. In my large bowl, I beat the softened cream cheese with my electric mixer on medium speed until it’s completely smooth and creamy, about 2 minutes. I scrape down the sides of the bowl—this is crucial for no lumps! I then add the sugar and beat again until combined. Next comes the sour cream, vanilla extract, and the entire box of dry instant vanilla pudding mix. I beat until it’s silky. Finally, I add the eggs one at a time, beating on low speed after each addition just until the yolk disappears. Overbeating the eggs is the enemy of a smooth cheesecake; it incorporates too much air and can cause cracks.(See the next page below to continue…)