Description
A rich and creamy cheesecake with a perfectly baked graham cracker crust, ideal for any occasion.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 4 (8 oz) packages full-fat cream cheese, room temperature
- 1 cup granulated sugar
- 4 large eggs, room temperature
- 1 cup sour cream, room temperature
- 2 teaspoons vanilla extract
Instructions
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine the graham cracker crumbs, 1/2 cup of sugar, and melted butter until the texture resembles wet sand.
- Press this mixture firmly into the bottom of your springform pan. Bake for 10 minutes and allow it to cool.
- In a large bowl, beat the room-temperature cream cheese with a mixer until light and fluffy. Gradually add 1 cup of sugar, mixing until fully incorporated.
- Add the eggs one at a time, mixing gently. Blend in the sour cream and vanilla extract until smooth.
- Pour the cheesecake filling over the cooled crust, smoothing it with a spatula. Bake for 50-60 minutes until the center is set but slightly jiggly.
- Once baked, turn off the oven and crack the door open, allowing the cheesecake to cool gradually for an hour. Transfer it to the fridge and chill for at least 4 hours, or overnight.
- Before serving, add your favorite topping, such as fresh fruit compote, chocolate ganache, or powdered sugar.
Notes
This cheesecake tastes even better the next day after chilling. Allowing it to cool gradually minimizes the risk of cracks.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 17g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg
Keywords: cheesecake, dessert, baking, creamy dessert, sweet treat