Cheesecake Recipe
Creamy cheesecake with a graham cracker crust.
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Ingredients
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Crust
Filling
Method
Crust Preparation
Combine Ingredients
In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. You can use the bottom of a measuring cup to help pack it down.
Pre-bake the Crust
Preheat your oven to 350°F (175°C). Place the crust in the preheated oven and bake for 8-10 minutes, or until lightly golden. Remove from the oven and let cool.
Filling Preparation
Blend Cream Cheese
In a large mixing bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy.
Add Sugar and Sour Cream
Gradually add the granulated sugar and sour cream to the cream cheese, mixing until fully incorporated and smooth.
Add Vanilla and Eggs
Mix in the vanilla extract. Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.
Pour Filling into Crust
Pour the cheesecake filling into the cooled crust, spreading it evenly with a spatula.
Bake the Cheesecake
Bake the cheesecake in the oven at 325°F (160°C) for 50-60 minutes, or until the center is set but still slightly jiggly.
Cool and Chill
Turn off the oven and leave the cheesecake inside for 1 hour to cool down gradually. Then, remove from the oven and let it cool to room temperature. Refrigerate for at least 4 hours, preferably overnight.