Description
This classic cheesecake features a creamy texture and rich flavor, perfect for any occasion.
Ingredients
Scale
- 1 1/4 cups graham cracker crumbs
- 4 tablespoons granulated sugar
- 5 tablespoons melted butter
- 40 ounces cream cheese (at room temperature)
- 1 1/4 cups granulated sugar
- 1/2 cup sour cream (at room temperature)
- 2 teaspoons vanilla extract
- 4 large eggs (at room temperature)
- Any desired cheesecake toppings
Instructions
- Preheat the oven to 350°F and place oven racks in the center.
- In a medium-sized bowl, combine graham cracker crumbs, sugar, and melted butter until well incorporated; press into the bottom and halfway up the sides of a 9-inch springform pan. Bake for 7 minutes and remove from the oven.
- Reduce the oven temperature to 325°F.
- In a large bowl or stand mixer, mix cream cheese for 30 seconds until smooth. Add sugar, sour cream, and vanilla, then mix until incorporated.
- In a separate bowl, whisk eggs until well beaten. With the mixer on low, slowly pour the eggs into the cream cheese mixture. Stop stirring once combined.
- Ensure the mixture is smooth by scraping the sides and bottom of the bowl. Tap the bowl on the counter to remove air bubbles.
- Pour the filling into the graham cracker crust and smooth the top. Bake for 30 minutes at 325°F, then reduce temperature to 250°F and bake for an additional 45 minutes.
- Turn off the oven and let the cheesecake cool inside for 30 minutes; crack the oven door and allow to cool for 1 hour.
- Bring to room temperature (3-4 hours), then refrigerate for 6 hours or overnight before serving.
- To serve, remove from the springform pan, decorate, and slice with a hot knife for clean edges.
Notes
For the best flavor and texture, chill overnight. Use room temperature ingredients to avoid lumps, and prevent cracks by not over-mixing the batter.
- Prep Time: 30 minutes
- Cook Time: 1 hour 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg