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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Preheat the Oven
Preheat your oven to 325°F (163°C).
- 2
Mix Graham Cracker Crust
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated with butter.
- 3
Press into Pan
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
- 4
Bake the Crust
Bake the crust in the preheated oven for about 10 minutes or until lightly golden. Remove from oven and let cool.
Filling Preparation
- 5
Prepare the Filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
- 6
Add Sugar, Sour Cream, and Vanilla
Gradually add the granulated sugar while mixing, followed by the sour cream and vanilla extract. Mix until well combined.
- 7
Incorporate the Eggs
Add the eggs one at a time, mixing on low speed just until combined. Do not overmix.
- 8
Pour Filling into Crust
Pour the cheesecake filling over the cooled graham cracker crust, smoothing the top with a spatula.
- 9
Bake the Cheesecake
Bake in the oven for 50-60 minutes or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door ajar for about 1 hour.
- 10
Chill the Cheesecake
After it cools, refrigerate the cheesecake for at least 4 hours, preferably overnight, before removing from the springform pan.