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.

Nutriscore Rating: 42/100

Prep Time:20 mins

Cook Time:75 mins

Total Time:95 mins

Servings: 12

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
• 0 cooking spray or butter (for greasing)

Directions

Step 1

Preheat your oven to 325°F (165°C). Generously grease a Bundt pan with cooking spray or butter, ensuring all the crevices are coated.

Step 2

In a medium bowl, mix together the crushed graham crackers, 1/4 cup sugar, and melted butter until the crumbs are evenly moistened.

Step 3

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.

Step 4

In a large mixing bowl, beat the cream cheese and 1 cup granulated sugar together until smooth and creamy, about 2-3 minutes.

Step 5

Add the sour cream, flour, and vanilla extract to the cream cheese mixture, and mix until fully incorporated.

Step 6

Beat in the eggs one at a time, mixing just until combined after each addition.

Step 7

Pour the cheesecake batter over the prepared crust in the Bundt pan, smoothing the top with a spatula.

Step 8

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.

Step 9

Bake in the preheated oven for 70-75 minutes, or until the edges are set but the center is still slightly jiggly.

Step 10

Turn off the oven, crack open the oven door, and let the cheesecake cool in the oven for 1 hour.

Step 11

Remove the Bundt pan from the water bath and place it on a wire rack to cool completely to room temperature.

Step 12

Refrigerate the cheesecake for at least 4-6 hours, or overnight, to allow it to set and develop its flavors.

Step 13

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.

Step 14

Slice into pieces and serve chilled. Enjoy your creamy Bundt Pan Cheesecake!

Nutrition Facts

Serving size	1661.6 grams (1661.6g)

Amount per serving	% Daily Value*
Calories	5779

Total Fat 427.70g	548%
Saturated Fat 245.20g	1226%
Polyunsaturated Fat 10.60g
Cholesterol 1871mg	624%
Sodium 3203mg	139%
Total Carbohydrate 431.20g	157%
Dietary Fiber 2.90g	10%
Total Sugars 347.10g
Protein 86.90g	174%

Vitamin D 164IU	820%
Calcium 1167mg	90%
Iron 10mg	58%
Potassium 1168mg	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.

Source of Calories

Fat: 65.0%

Protein: 5.9%

Carbs: 29.1%