Bundt Pan Cheesecake
Indulge in the creamy decadence of this Bundt Pan Cheesecake, a show-stopping dessert that combines rich, velvety cheesecake with a buttery graham cracker crust, all baked to perfection in a unique Bundt pan. This recipe sets itself apart with its stunning presentation and use of a water bath, ensuring a smooth, crack-free finish. The tangy sour cream and touch of vanilla add depth to every luscious bite, making it a standout treat for holidays, celebrations, or anytime you crave something indulgent. With just 20 minutes of prep, this 12-serving masterpiece chills to perfection overnight, offering the ultimate make-ahead dessert. Impress your family and friends with this elegant twist on a classic cheesecake! Keywords: Bundt Pan Cheesecake, creamy dessert, graham cracker crust, cheesecake recipe, water bath cheesecake.
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Recipe Information
Ingredients
- 2 cups (crushed) graham crackers
- 0.25 cups granulated sugar
- 0.5 cups unsalted butter (melted)
- 24 ounces cream cheese (softened)
- 1 cups granulated sugar
- 1 cups sour cream
- 0.25 cups all-purpose flour
- 1 tablespoon vanilla extract
- 4 large eggs
- cooking spray or butter (for greasing)
Instructions
Preheat your oven to 325°F (165°C). Generously grease a Bundt pan with cooking spray or butter, ensuring all the crevices are coated.
In a medium bowl, mix together the crushed graham crackers, 1/4 cup sugar, and melted butter until the crumbs are evenly moistened.
Press the graham cracker mixture firmly into the bottom of the Bundt pan to form the crust. Set aside while you prepare the cheesecake batter.
In a large mixing bowl, beat the cream cheese and 1 cup granulated sugar together until smooth and creamy, about 2-3 minutes.
Add the sour cream, flour, and vanilla extract to the cream cheese mixture, and mix until fully incorporated.
Beat in the eggs one at a time, mixing just until combined after each addition.
Pour the cheesecake batter over the prepared crust in the Bundt pan, smoothing the top with a spatula.
Place the Bundt pan on a large rimmed baking sheet and fill the sheet with about 1 inch of hot water to create a water bath. This helps prevent cracking during baking.
Bake in the preheated oven for 70-75 minutes, or until the edges are set but the center is still slightly jiggly.
Turn off the oven, crack open the oven door, and let the cheesecake cool in the oven for 1 hour.
Remove the Bundt pan from the water bath and place it on a wire rack to cool completely to room temperature.
Refrigerate the cheesecake for at least 4-6 hours, or overnight, to allow it to set and develop its flavors.
To remove the cheesecake from the Bundt pan, carefully run a thin knife around the edges to loosen it. Place a serving plate over the pan and invert gently.
Slice into pieces and serve chilled. Enjoy your creamy Bundt Pan Cheesecake!
Nutrition Facts
Calories |
5779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 427.7 g | 548% | |
| Saturated Fat | 245.2 g | 1226% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 1871 mg | 624% | |
| Sodium | 3203 mg | 139% | |
| Total Carbohydrate | 431.2 g | 157% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 347.1 g | ||
| Protein | 86.9 g | 174% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1167 mg | 90% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1168 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
