Description
A rich, velvety cheesecake with a buttery graham cracker crust, perfect for any occasion.
Ingredients
- 1 1/4 cups graham cracker crumbs
- 4 tablespoons granulated sugar
- 5 tablespoons melted butter
- 40 ounces cream cheese, at room temperature (five 8 oz. packages)
- 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.
- Prepare the crust by combining graham cracker crumbs, 4 tablespoons of sugar, and melted butter. Mix until damp sand texture. Press into a 9-inch springform pan and bake for 7 minutes.
- Lower the oven temperature to 325°F.
- Make the filling by blending cream cheese on low speed for 30 seconds until smooth. Add remaining sugar, sour cream, and vanilla; mix well.
- Incorporate the eggs gradually, mixing until just incorporated.
- Remove air bubbles by tapping the bowl on the counter for 30-45 seconds.
- Pour the filling into the crust and bake at 325°F for 30 minutes. Reduce temperature to 250°F and bake for an additional 45 minutes.
- Cool in the oven for 30 minutes, then crack the door open and cool for another hour.
- Chill at room temperature for 3-4 hours, then refrigerate for at least 6 hours or overnight.
- Serve by releasing the springform collar and slicing with a hot knife. Add toppings as desired.
Notes
For creaminess, use room temperature ingredients and avoid overmixing. Consider a water bath for baking.
- Prep Time: 30 minutes
- Cook Time: 82 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American