Cheesecake Recipe
Creamy cheesecake with a graham cracker crust.
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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Prepare the oven and pan
Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan with cooking spray.
- 2
Mix crust ingredients
In a medium bowl, combine 1.5 cups of graham cracker crumbs, 0.5 cups of granulated sugar, and 0.75 cups of melted unsalted butter. Stir until the mixture resembles wet sand.
- 3
Form the crust
Press the mixture firmly into the bottom of the prepared springform pan, ensuring it's evenly distributed. Bake in the preheated oven for 10 minutes, then remove and let cool.
Filling Preparation
- 4
Prepare cream cheese mixture
In a large mixing bowl, beat 24 oz of softened cream cheese with 1 cup of granulated sugar using an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- 5
Add remaining filling ingredients
Add 0.5 cups of sour cream, 1 tsp of vanilla extract, and 3 large eggs, one at a time. Mix on low speed until just combined, ensuring not to overmix.
- 6
Pour filling into crust
Pour the cheesecake filling over the cooled graham cracker crust in the springform pan, smoothing the top with a spatula.
- 7
Bake the cheesecake
Bake in the oven at 350°F (175°C) for 50-60 minutes, or until the center is set and slightly jiggles. Turn off the oven and let the cheesecake cool inside for 1 hour.
- 8
Chill the cheesecake
After the cheesecake has cooled, remove it from the oven and refrigerate for at least 4 hours, preferably overnight, before removing from the springform pan and serving.