Cheesecake with Vanilla Wafer Crust

A classic, crowd-sized cheesecake with two things going for it. First, the crust: crushed vanilla wafers instead of graham crackers, which bake into a sweeter, more buttery, vanilla-scented base.

Second, the filling. Equal amounts of cream cheese and sour cream make this cheesecake especially creamy and pleasantly tangy, while a whisper of cinnamon adds a warmth you can’t quite place.

The single most important instruction is the simplest: do not overbeat. Beating too much whips air into the batter, which makes the cheesecake puff, then sink and crack as it cools. Mix just until smooth and stop.

Room-temperature ingredients matter too. Cold cream cheese and eggs fight the batter into lumps, while softened ones blend into a silky, even mixture.

Bake until the edges are set but the center still has a slight jiggle, then cool and chill before slicing. It’s a dense, satisfying cheesecake that feeds a crowd.

Chef Tips

• Don’t overbeat the filling; too much air makes the cheesecake crack and sink.
• Use fully room-temperature cream cheese, sour cream, and eggs for a smooth, lump-free batter.
• Cool slowly and chill thoroughly before slicing for clean cuts and the best texture.

Variations

• Top with fresh berries, fruit compote, or a sour cream glaze.
• Swap the vanilla wafer crust for graham cracker or gingersnap.
• Add lemon zest or a swirl of fruit jam to the batter.