Cheesecake Recipe
Creamy cheesecake with a buttery graham cracker crust, topped with your choice of chocolate, caramel, strawberry, or Montana huckleberry syrup.
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Ingredients
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Crust
Filling
Toppings
Method
Crust Preparation
- 1
Preheat the Oven
Preheat your oven to 325°F (160°C).
- 2
Mix Crust Ingredients
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
- 3
Form the Crust
Press the mixture into the bottom of a 9-inch springform pan, making sure to pack it tightly and evenly.
- 4
Bake the Crust
Bake the crust in the preheated oven for 10 minutes, then remove and let it cool while preparing the filling.
Filling Preparation
- 5
Beat Cream Cheese
In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer on medium speed until smooth and creamy.
- 6
Add Sugar and Sour Cream
Gradually add in 1 cup of granulated sugar and continue mixing until well blended. Then, add the sour cream and vanilla extract, mixing until smooth.
- 7
Incorporate Eggs
Add the eggs one at a time, mixing on low speed after each addition until just combined. Do not overmix.
- 8
Pour Filling into Crust
Pour the cheesecake filling over the baked crust, smoothing out the top with a spatula.
- 9
Bake the Cheesecake
Bake in the oven for 50-60 minutes, or until the center is set and only slightly jiggly.
- 10
Cool and Chill
Turn off the oven and crack the door open, letting the cheesecake cool in the oven for 1 hour. Then, refrigerate for at least 4 hours, preferably overnight.
Serving
- 11
Serve with Syrup
Slice the chilled cheesecake and serve with your choice of syrup drizzled on top.