Cheesecake Recipe
Creamy cheesecake with a graham cracker crust.
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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Combine Ingredients
In a medium-sized mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated with butter.
- 2
Form the Crust
Press the mixture firmly into the bottom and up the sides of a 9-inch springform pan to form an even layer. Make sure it is tightly packed.
- 3
Pre-bake the Crust
Preheat the oven to 350°F (175°C). Bake the crust for 8-10 minutes or until lightly golden. Remove from oven and let cool while preparing the filling.
Filling Preparation
- 4
Mix Cream Cheese
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
- 5
Add Sugar and Sour Cream
Gradually add the granulated sugar to the cream cheese, mixing until well combined. Then add the sour cream and vanilla extract, and mix until smooth.
- 6
Incorporate Eggs
Add the eggs one at a time, mixing on low speed just until each egg is incorporated. Be careful not to overmix.
- 7
Pour Filling into Crust
Pour the cheesecake filling into the cooled crust, smoothing the top with a spatula.
- 8
Bake the Cheesecake
Bake in the preheated oven at 325°F (160°C) for 55 to 60 minutes or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven for 1 hour.
- 9
Chill the Cheesecake
After cooling, remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight, before serving.
