My Love Affair with Cheesecake

I have a bit of a thing for cheesecake. And I’m very particular about the texture of it. I like it thick and creamy. In fact, I don’t even order cheesecake at most restaurants because I’m afraid it just won’t be right. And if something isn’t right, why waste the calories?

Growing up, I always got a hard time from my family. They found it fascinating how I’d eat cheesecake. Every bite had to have crust. And before I moved onto the next bite, I made sure there were no remnants of the previous one left on the plate. When I was done, you wouldn’t even know the plate ever had food on it. It was wiped clean. No joke.

Can you tell I’m a little OCD at times?

And this vanilla cheesecake is definitely awesome. The flavor and texture are just right. It’s quick, easy and delicious! And you cook it right in the oven without a water bath.

It’s perfect for taking a fork and just digging in while nobody’s looking. If nobody’s looking then the calories don’t count, right? RIGHT?!?

Few! That’s what I thought. :)

So here’s the recipe!

Vanilla Cheesecake

Yield: one 9-inch cheesecake


1 1/4 cups nilla wafers
5 tbsp butter
5 tbsp sugar

3 8-ounce packages cream cheese, softened
1 cup sugar
3 tbsp all purpose flour
1 cup sour cream
4 eggs
1 tsp vanilla extract


1. Heat oven to 325 degrees.
2. In a small bowl, combine crust ingredients and mix well. Remove any large pieces of nilla wafer. They will make it hard to press crust into pan.
3. Press mixture into the bottom and up the sides of a 9-inch springform pan.
4. Bake crust for 10 minutes then remove and set aside.

1. Reduce oven to 300 degrees.
2. In a large bowl, blend the cream cheese, sugar and flour with an electric mixer (Use low speed to keep less air from getting into the batter, which can cause cracks).
3. Add the sour cream, eggs and vanilla extract. Beat until well combined.
4. Pour the filling into the pan with the crust. Drop onto the counter a few times to release any air bubbles.
5. Bake for 1 hour. Turn off heat and leave in oven with door closed for 30 minutes or until set.
6. Remove from oven and chill.
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  2. Just made this cheesecake for desert tonight…it was amazing. I was happy to find a recipe that didn’t require a water bath (I don’t have a spring form pan so I used a regular pie plate). My BF is very particular about his cheesecake and thus far I had not found a recipe that met his standards. Needless to say, he was extremely satisfied. The texture is perfect, thick but still creamy. I will definitely be making this again!

    • That’s awesome Lorna! I can relate to your BF – I’m so picky about my cheesecake! Texture is key and the fact that this one doesn’t need a waterbath makes it even better! Thanks for commenting! :)

  3. I’m excited to try this out today! I have a few questions though..
    1. I couldn’t find the nilla wafers.. What are they like? And is it possible to use the grahm cracker crumbs instead?
    2. Is there anything else I can substitute vanilla extract? Like vanillin powder or vanilla pudding powder?

    3. When it’s baked and set, can I add the cherry flavored topping as soon as its out? Then do I leave it on the counter or store it in the fridge to chill?

    Thank you so much!

    • says:

      Hi Nora! Yes you can use graham crackers if you are having trouble finding vanilla wafers. I don’t know much about the powders you’re mentioning so I can’t say how they’d affect the cheesecake. The cheesecake should be chilled and stored in the fridge and you should probably wait to add the cherry topping until it’s cool and set – otherwise it might deflate the cheesecake a bit. Enjoy! :)

  4. That’s exactly how I like my cheesecake too. This looks wonderful!

  5. Made this for my hubby’s bday last night and served today. Ah-mazing! My first attempt at cheesecake followed all your directions and no splits. A hit with all. Thanks for sharing!

  6. Miss Madhatter says:

    I’ve made cheesecake once or twice…..back when dinosaurs existed…..and I think I recall a sort of frosting/layer made of sour cream that went on top of the cheesecake after cooling……and it was delicious with a slight tang into the taste….(my taste buds never forget, trust me) and so I wanted to ask, what’s the deal with that? Is that another type of cheesecake? I honestly thought that was the regular plain one, until I saw this. Thanks a lot for your recipe, btw. I’ll try this and report my aftermath!!

    • says:

      I’m not sure what that was. There are a lot of different recipes out there. This is a base vanilla that I really like. I hope you like it!

    • I had that too years ago and have been looking for the same topping! I think Marie Callendars made one but we don’t have those around here anymore :(

      • 1 cup sour cream, 2 T sugar, 2 tsp vanilla. Mix together and spread on top of cooled cheesecake. Fruit topping can be added on top, also.

  7. I made this for a work function, cut them into little bite size squares and they were polished off in 15 minutes. Not too sweet, turned out great!

  8. Hi! I’m a newbie at cooking and baking. I wanna try this recipe of yours. Just wanna ask, does the oven set on degree celsius or fahrenheit? forgive my question for it really is my first time trying to bake. Please? Thank you :)


  1. […] Cheesecake Recipe from Life Love and Sugar: Nilla wafters – not graham crumbs are used in this crust. […]

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