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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Preheat Oven
Preheat your oven to 325°F (163°C).
- 2
Mix Crust Ingredients
In a medium bowl, combine 1.5 cups of graham cracker crumbs, 0.5 cups of granulated sugar, and 0.5 cups of melted unsalted butter. Stir until the mixture resembles wet sand.
- 3
Form Crust
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Use the back of a measuring cup to pack it tightly.
- 4
Bake Crust
Bake the crust in the preheated oven for about 10 minutes, then remove it and let it cool while preparing the filling.
Filling Preparation
- 5
Blend Cheese and Sugar
In a large mixing bowl, using an electric mixer, beat 24 oz of softened cream cheese and 1 cup of granulated sugar together at medium speed until smooth and creamy, about 3-4 minutes.
- 6
Add Sour Cream and Vanilla
Add 0.5 cups of sour cream and 1 teaspoon of vanilla extract to the cream cheese mixture. Mix until well combined.
- 7
Incorporate Eggs
Add 3 large eggs, one at a time, mixing on low speed until just combined after each addition. Do not overmix.
- 8
Pour Filling into Crust
Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.
- 9
Bake Cheesecake
Bake the cheesecake in the oven for 50-60 minutes, or until the edges are set but the center is still slightly jiggly.
- 10
Cool and Chill
Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Then refrigerate it for at least 4 hours or overnight before serving.
