• Cooking Time: 1
  • Servings: 12
  • Preparation Time: 30


I found this while surfing the net. My husband has been bugging me to make him a cheesecake but I was unsure. I had never made a cheesecake before what if it turned out nasty or fell apart? So I tried this one and low and behold it came out so pretty. My husband took the first bite and asked me to marry him again!


  • 12 cinnamon graham crackers (crushed)
  • 4 tablespoons butter (melted)
  • 4 (8 ounce) packages cream cheese
  • 1 1/2 cups sugar
  • 3/4 cup milk
  • 4 eggs
  • 1 cup sour cream
  • 1 tablespoon vanilla extract
  • 1/4 cup all-purpose flour


  • All non-dry ingredients should be at room temperature.
  • This is important for a smooth texture.
  • Preheat oven to 350F degrees
  • Spray with cooking grease, generouslya 9 inch springform pan.
  • Crush the graham crackers either by hand or in a food processor until they are fine crumbs...then combine with melted butter and by hand press into the bottom of your springform pan.
  • In a large bowl, cream the sugar and cream cheese until smooth.
  • then add in the milk
  • add the the eggs one at a time combining well after each.
  • Add in the sour cream, vanilla and flour
  • beat until smooth.
  • Pour on top of the prepared crust in the springform pan.
  • Place the filled springform pan inside a roasting pan
  • then fill with boiling water to a level that is approximately 1/4-1/2way up the springform pan.
  • Carefully place the roasting pan with the springform pan and water into the pre-heated oven
  • bake for about an hour or until just barely set.
  • Turn off the oven and leave the cheesecake inside with the door closed for 3-5 hours until the oven is cool. Do not open the oven during thistime.
  • Keeping the cheesecake in the oven during the cooling is what prevents it from cracking.
  • Once the oven is cool, remove the cheesecake and refrigerate until ready to serve.

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